Location : Bukit Batok Nature Reserve - S'pore



Location : Chinatown & CTE - S'pore







Location : Johor Bahru (One of the mosque in JB)



Regards,

Chocolate Chip Muffin

Baked these in the morning before heading off to Janby's open house :)









Ingredients
¾ lb chocolate chips.
1/3 lb of soft butter.
4 medium eggs.
2 ½ cups of flour.
1 cup of sugar.
¼ cup of milk.
1 tablespoon of baking powder.
½ teaspoon of vanilla extract.
½ teaspoon of salt.
Instructions:

Preheat your oven to 400°F (200°C) and butter your muffin pan.

Beat the butter and the vanilla extract together to form a light, airy mixture.

One at a time, add the eggs, and beat gently.

Add ¼ cup of the sugar after each egg and mix thorougly.

Put the baking powder and salt in the milk, then add to the mixture.

Fold in the flour and the chocolate chips.

Pour the mix into your buttered muffin pan, filling each cup two-thirds full.

Bake for 25 minutes or until muffins turn golden brown.

Regards,

Before I sleep

Before I travel to Lala Land in a jiffy, let's share this Chocolate Pudding Recipe. Long weekend ahead of us, juz in case any of u out there will be @ home, u might want to try this out :-


Chocolate pudding - Serves 10 to 12

INGREDIENTS
150g dark chocolate, grated
½ cup (125 ml) hot milk
¾ cup (150 g ) raw sugar
¼ cup (50 g) sugar
200g butter
6 eggs
1 apple, grated
finely grated rind of an orange
½ cup glacé fruits, chopped
1 ½ cup (180 g ) flour

PREPARATION
Melt chocolate in hot milk in a saucepan.
Beat butter, raw sugar and sugar in a bowl until creamy.
Add slightly beaten eggs and mix well with a wooden spoon.

Add the grated orange rind and apple and fold in flour, alternating with chocolate milk.
Add floured glacé fruits (flour them with ½ tablespoon flour) and mix well.

Pour batter into a well greased and floured loaf tin.
Cook in moderate oven over a bigger tin with 2 to 3 cm of water, for approx. 50 minutes or until tested with a skewer.

Remove from oven and cool completely before turning onto a serving dish.

Dream Wedding Cake Setiap Pasangan

Gambar dipetik dari http://www.sugarlynice.com/

Kalo da minat tu, cepat cepat la booking ngan mereka, kerana, mereka ni popular sangat.. karang lambat booking mereka da tak bleh terima tempahan awak.. Hari Sabtu lalu saya ke S'pore Expo untuk Pameran Pengantin, mereka kata slot untuk bulan December da hampir penuh.. Fuyoo!

Chocolate Cupcake

makes 24 cupcakes / 350 degree oven

Ingredients
2 cups flour
2 cups sugar
1/2 cup unsweetened cocoa powder
1-1/2 teaspoons baking soda
1-1/2 cups milk
1/2 cup butter
2 teaspoons vanilla
2 eggs

Preheat oven to 350 degrees.

Measure out everything but the eggs directly into your mixer bowl.
Mix on low speed just until incorporated.
Beat on high speed for 2 minutes.
Add eggs, beat on high speed again for 2 minutes.

Measure out into cupcake pan lined with cupcake papers. A 2 ice cream scoop works great for this. Bake for about 15-20 minutes until a toothpick comes out clean. Let cool slightly in the pan then transfer to a rack to cool completely before frosting.

Chocolate Buttercream
enough to lightly frost 24 cupcakes

1 stick butter
1/2 cup cocoa
4 cups confectioner�fs sugar
1/4 cup milk

Beat butter on high for about 30 seconds until soft.
Add cocoa and 1 cup of sugar and beat until incorporated
Add half of the milk and the remainder of sugar and beat until incorporated.
Continue to add milk until you get to the consistency you want.

Assemble
There are many ways to go here, in this case, I simply piped the frosting onto the cupcakes with a large star tip.

Chocolate Mousse

You could finish your meal with coffee but we prefer our mugs brimming with decadent chocolate mousse. You will too, once you've tried it!

Preparation Time 15 minutes
Cooking Time 5 minutes

Ingredients (serves 6)
300g good-quality dark chocolate, coarsely chopped
3 eggs, separated
125ml (1/2 cup) light olive oil
60ml (1/4 cup) Cointreau liqueur

Method

Place the chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir until the chocolate melts and is smooth. Set aside to cool.

Use an electric beater to beat the egg whites in a clean dry bowl until firm peaks form. Add the egg yolks, 1 at a time, beating well after each addition until combined. Add the chocolate and beat until combined. Gradually add the oil and Cointreau, beating until well combined.

Spoon the chocolate mixture into serving cups. Cover and place in the fridge for 4 hours or until firm. Serve.

Notes & tips

You can make this recipe up to 1 day ahead. Cover with plastic wrap and store in the fridge overnight.