oreo brownies

 

OMG! OMG! OMG! OMG! OMG!!!!! this recipe is a keeper.

 

i

kid

you

not!

 

you wanna know why? because it is MY kind of recipe. easy to prepare, easy to make. yummy to the tummy...okay, maaayyyybe yummy to the tummy doesn't sound quite right, but...nevertheless...that's what i think this pan of goodness is.

 



early this morning, i was looking for a recipe that is easy enough for me to bake. because i want to bring some to the class tomorrow. you know, my goal, is to make everyone fat  err..i mean "healthy" by the end of the semester. ngeeee.... hehehahaha!! so i came across this recipe from www.theidearoom.net/

 

i wasn't too convinced because...come on, how can something SO easy to make be SO yummy, right? i decided to give it a go...and true enough. i was not disappointed. i took a slice, still warm from the pan...(i mean, who WAITS for their brownies to cool anyway? right???) and it was gone within seconds.  i gave some to a friend and made a second batch for class tomorrow.

 

 

okay...is everybody already at the edge of their seats waiting for the recipe? huh? huh? huh? yes??? no???... malu nak mengakulah tu! okay, let's go!!

 

you will need:

½ cup (125ml) vegetable oil
1 cup (200g) sugar
1 tsp vanilla
2 large eggs
¼ teaspoon baking powder
⅓ cup (40g) cocoa powder 

¼ tsp salt
½ cup (64g) flour
aaaaandddd...the star of this recipe 15-20 oreos crushed.*

the how to:
1)  preheat the oven to 170°C

2)  mix oil and sugar til well blended.

3)  in goes the eggs and vanilla, stir until just blended.

4)  in another bowl, mix all of the dry ingredients.

5)  stir in the dry ingredients into the wet ingredients.

6)  crush the oreos and stir in ¾  of them into the mixture.

7)  pour batter into a greased 9x9 square pan. i just lined mine with parchment paper.

8)  sprinkle the remaining broken oreo bits over the top of the brownie batter.

9)  bake for 20 minutes or until the sides start to pull away from the pan.

10) cool completely before devouring them straight from the pan  cutting them. :-p

*okay, i know the recipe calls for 15-20 oreo cookies. i only used 14. they were just nice...okay, okay...that was NOT the reason why. the reason why is, there are only 14 oreo cookies in the standard Malaysian pack. so... i was not game on opening another pack of oreos just to get that other one oreo cookie. okay tak? okaylah tu! hehehe...

what i think about these brownies? i LOVE them. they are not too sweet and they are chewy and they make me happy because they are easy to make and i love them and i will make them again because i love them....have i told you how much i love these?? well, i'll tell you one more time. i love these brownies!! love love love love love!!! there.

go on now, you know you wanna rush out to get yourselves a pack of oreos. go on. and be sure to let me know how yours turn out, okay?

come back now! :-)


thank you www.theidearoom.net for this wonderful recipe.
 



Blondies

so, I made blondies. or congo bars. I've seen these being baked by bloggers all around...but they seem to prefer the name congo bars...instead of blondies. I guess maybe because like me, the only other blondie that I know of is this one particular talented lady. tulah pasal agaknya.

 

so...in order to see what the hoopla is all about about these congo bars/blondies, I decided to bake them. because seriously...that's what I've been hearing, day in...day out. congo bars here...congo bars there...congo bars everywhere. oh, and I also bought this oh! so wonderful brownie pan thingamajig. :-) what better way than to break the pan in with this recipe, right?

 

okay, I went around looking for an easy recipe, well, if you know me, you know I want to make it as easy as possible. and found a recipe from www.bakerella.com. and i had almost all the ingredients. so, the rest is history.

 

 

the recipe is pretty straightforward and easy enough. and i have taken the liberty...because, i am such a nice person, to convert everything into metric measurements. but for those of you who would like to use the imperial measurement, please feel free to click here.

 

okay, ready for the recipe now?

 

you will need:

305g all purpose flour

2½ tsp baking powder 

½ tsp salt
150g butter, softened
454g brown sugar (yupppp...you read right)
3 eggs
1 tsp vanilla
326g choco chips (i used a combo of dark, milk and white chocolate chips)
170g pecan (optional, i didn't have any, so...)

the how to:*
1)  preheat your oven to 170°C

2)  i placed the flour, baking powder and salt in a bowl and used a fork to sort of 'whisk' them.

3)  in my mixer i combined the butter and sugar till blended.

4)  then in goes the eggs, one at a time. mixer speed on low.

5)  add in the vanilla.

6)  add in the flour mixture till they are all combined.

7)  last but not least, stir in the chocolate chips and pecans.

8)  bake for 30 minutes or so, depending on your oven. you know your oven, so please adjust accordingly. **

9)  i used a 9" x 9" brownie pan.

*www.bakerella.com has two preparation options, you either prepare the mixture by hand or mixer. i decided on using my mixer.

** i baked mine for a bit longer than the specified 30minutes.

 

 tastewise, to me, it was a tad too sweet. i would adjust the amount of sugar the next time i bake these. but, MrG seems to like them. i mean, he finished 3 slices in one go! so i guess that says a lot, huh? all in all, this recipe is a keeper. in fact, i will be baking these to bring to my class on Saturday. yeay!!!

please give this recipe a go...you will NOT regret it.

and yes, i remember, i still owe you guys one baking flop story, but...this is too good of a recipe to delay posting. hahhahahahahaa...alasaannn.

go on now! bake on!!

thank you:
1)  youtube.com and emimusic for the video clip.
2)  bakerella for the wonderful recipe.
3)  Chicago metallic for the photo of the brownie pan.
 

wordless wednesday : knock knock

 

 

i'm an uncle!!!

 

everyone, meet caliph aqeef. he arrived yesterday. I am now an uncle.

 

my darling caliph aqeef, welcome to the world. we'll have so much fun together doing non-girly things. but, I don't do bugs, okay?

 

 

 

 

 

photos stolen from caliph's mommy's FB site. hihihi. thanks hor. 

thin and crispy oatmeal cookies

well, hello there...

 

lama giler tak update blog, tetiba je terus thin and crispy oatmeal cookies. sabar ye anak-anak, mak temah nak make a comeback ler ni. (macam celeb uol, nak comeback-comeback bagai).

 

wait! before that, I think it's still not too late for me to wish everyone Ramadhan Kareem. I know, I know, we are at the last few days of ramadhan, like everyone else, I too wish that it would stay. but, that's not how things work around here. my only wish is that the Almighty will grant me another Ramadhan next year. InsyaAllah, amin.

 

it is already end of july, and I only have like 5 blog entries to my name, for 2013 that is.

 

shame.

on.

me.

 

I will try to improve hoccay? although it's already towards the end of the year, and I am sounding like a repeat of a new year's resolution, I think it's still okay for me to TRY to improve on the regularity of my blog entries.

so, how much have you missed me?? show of hands? anyone? yes? no one? like, seriously? no one?? *sigh* takpelah camtu.

 

okay, like I mentioned in the first paragraph I am making a comeback and what better way to make a comeback then post about my recent bakes. yessss...you are reading this right. bakeS...as in plural and in more than one...as in, okaylah two. hey! two IS more than one, so that counts as a plural santing-santing. I would like to start with these cookies, because the other attempt was a flop and who would want to make a comeback with a flop story, right?

two weeks ago my friend tini posted a picture of these cookies on FB. and since I love oats and anything and everything that has got something or anything and everything to do with them, I asked her for the recipe. she told me she got it from here. Mel's Kitchen Café. so today, i suddenly had the urge to give this recipe a try.

i have taken the liberty in converting the ingredients into metric measurement, but if you guys want the imperial measurement, then you guy can click here.

ready?

let's go!!

you will need:

140g of all purpose flour

¾ tsp baking powder

½ tsp baking soda

½ tsp salt

198.46g* butter :-p

225g granulated sugar

50g light brown sugar

1 large egg

1 tsp vanilla essence

225g rolled oats. (i used large leaf german rolled oats...my my now THAT was a mouthful)

the how to:

1)  as always please pre-heat your oven to 175°C.**

2)  combine and whisk the flour, baking powder, baking soda and salt in a bowl.

3)  using your mixer, beat the butter and both sugars till combined at a low speed, after which you go all craycray with a medium speed until they are light and fluffy.

4)  then, in goes the egg and vanilla essence, beat on medium low speed until they are mixed.

5)  next, you add in the flour mixture and mixed just so-so, barely incorporated, kata dak Mel tu. she also says that it's okay if there are a few dry spots.

6)  once done, gradually add in the oats until well mixed.

7)  scoop the dough out into your baking sheet (now, at this point of time, i don't think i need to inform you guys to line your baking sheet already, right? come onnn...you guys are experts at this...i bet you're going back into the kitchen to line them baking sheets, right? haha)...okay, okay, back to the dough in question. for this, i used my 3cm ice cream scoop.***

8)  bake until the cookies are golden brown, edges are crisp but the centers are still slightly soft. in my case, i baked the cookies for about 10 minutes.

siap!!

*seriously? you are actually coming down here to see what the asterix is about? i mean, like seriously? who would want to measure out 198.46g of butter? who??? so, why don't we just do the right thing and measure it to 200g, right? but, seriously? i can't believe you guys are even reading this. seriously?

**this temp was a direct conversion from the original recipe. in my case, i had to tone the heat down a tad, because the cookies were flattening and burning by the end of the 5th minute. so, i adjusted my heat to be 150°C

***if you use a 3cm ice cream scoop, you will get a cookie with the diameter between 6-7cm.

tastewise, if you like your cookies to be on the sweet side, then this is it. if not, you can always adjust the amount of sugar. i like the texture, because i made mine slightly soft in the center with the edges all crispy. there were also a few that were totally crispy all over, and those were fantastic as well.

 

well, what are you waiting for? go ahead! you know you want to give this recipe a go, right? awww come on, this is not the time or place to be shy. just get the ingredients out and whip yourself a batch, i promise you, you wont be disappointed. they are super easy to make and super easy to gobble up! haha.

 

luck luck!!

 

recipe source: www.melskitchencafe.com thank you!!

and my thanks to tini for sharing the recipe. :-)

wordless wednesday: railway crossing

madeira cake

madeira cake. why did i bake this cake? and what is the madeira that this cake is talking about? what?? why??? *hihihi*

 

well, according to the book from where i got the recipe from, this cake is traditionally served with a glass of madeira wine in the nineteenth century. so, there is nothing madeira IN the cake. it is madeira because of the accompaniment of it. am i makin' any sense? *when have i ever made any sense??* HAHA!!

 

why did i bake this cake? well, first off, i had lemons in the fridge and i was itching to bake something that is really easy with really basic ingredients. so, there. plus, mrG was studying for his base check and i wanted to make a little santing2 for him to eat while studying. *baiknyaaaa tetiba...*

 

 

the cake itself, once out of the oven and after having it cooled in the tin for about 10 minutes or so, has the texture and softness of a japanese cheesecake. heck, i broke the dayum loaf in half while trying ton transfer the cake onto the cutting board...but, with some magic, hehehe....it somehow did not show in all of my photos. ngeeeeeeee...

 

taste wise, sans the madeira, it's just like a softer version of a lemon pound cake. and...i missed the last step of the recipe. prior to baking the cake, i was supposed to sprinkle the top of the cake batter with 1-2 tablespoons of sugar, but i forgot. i don't know if it makes any difference...but if anyone gives this a go and do sprinkle the top with sugar, please share okay? okay!

 

ready for the recipe?

 

let's go!!

 

you will need:

220g (8 oz) butter, at room temperature

140g (5 oz) caster sugar, plus 1-2 tbsp for sprinkling

3 large eggs

170g (6 oz) cups self-raising flour

30g (1 oz) plain flour

finely grated zest and juice of 1 lemon

 

the how to:

1)  preheat oven to 160°C (325°F/Gas mark 3).

2)  grease a 22 x 12cm (8½ x 4½ in) loaf tin, and line the bottom with greaseproof paper.

3)  beat together the butter and sugar until pale and creamy, then beat in the eggs one at a time.

4)  sift the flour over the mixture, then fold it in.

5)  fold in the lemon zest and juice.

6)  spoon the batter into the prepared tin, smoothing the top with the back of the spoon.

7)  sprinkle the top with 1-2 tablespoons of sugar (!!!!)

8)  bake for about 55 minutes or until a skewer inserted in the centre comes out clean

9)  leave the cake to cool in the tin for about 10 minutes before turning it out onto a wire rack to cool completely.

 

i like this cake because of its simplicity. the taste is just direct to the point (if you can call it that) and there's nothing complicated about it. better with a cuppa joe to go along with this cake. so...why don't you guys give it a go...and in the meantime, i'll cut myself a(nother) slice and enjoy it with my cup of kwafi.

have a wonderful weekend folks!!

recipe source:  500 cakes by susannah blake



banana cranberry loaf

 

what do you do when you have like 1kg of cranberries in the fridge, waiting...wailing...crying...begging...(okay, okay...a little too much of drama)..to be used? what do you do? huh? huh? huh? what? what??? (more drama???)

 

well, what you do is, you take 'em out of the fridge and then send them to the naughty corner  bake something!!

 

i made the banana cranberry loaf yesterday and by the end of the day, i was left with only 3 slices. Now, now....before you start to roll your eyes in disgust because maybe you thought i gobbled up the whole thing..think again. i did notlah! i shared. really. honestly. we had a get together with mr.G's family yesterday and i brought some. before that, mr.G came back from work and had some with tea and waaaaaaaayyyy before that, i might've had a slice or two...okay, okay...i had 2.5 slices of this. hey, you can't blame me. who can resist a loaf of anything warm and fresh out of the oven, right?

 

 



this is a pretty straightforward recipe. really easy. REALLY, REALLY easy. you know, combining the wet and the dry...bla bla bla...into the baking tin...okay, okay...maybe not that easylah. you need to chop the cranberries. aaaand also make some buttermilk first, because i don't have buttermilk all the time in the fridge. d-uh. who does? unless if you bake everyday...

 

so, apart from chopping the cranberries and making the buttermilk...everything else was easy. EASY. so? are you ready for the recipe? let's go!!

 

you will need:

75g (3 oz) unsalted butter, softened, plus extra for greasing

125g (4 oz) caster sugar

175g (6 oz) plain flour

25g (1 oz) wholewheat flour

½ tsp salt
2 tsp baking powder
¼ tsp bicarbonate of soda
3 medium size bananas (2 very ripe)
50ml (2fl.oz) buttermilk
2 large eggs, beaten
75g (3 oz) chopped dried cranberries

the how to:
1)  preheat oven to 175° C (350°F/gas mark 4).

2)  grease a 450g (1lb) loaf tin and dust with flour.

3)  beat the butter and sugar till creamy.

4)  combine all the dry ingredients.

5)  in another bowl, mash the 2 ripe bananas with the buttermilk.

6)  gradually add the beaten eggs gradually to the creamed butter and sugar.

7)  in goes the mashed bananas and the dry ingredients. mix lightly until combined. do not overmix.

8)  slice the third banana and add it to the batter with the cranberries, just stir til combined

9)  pour the batter into the loaf tin and bake for about 40 minutes, or until a toothpick inserted into the centre comes out clean

10) leave in the tin for 10 minutes, then turn out and cool on a wire rack.

taste wise this banana cranberry loaf is just so-so on the sweetness level, because you get the sweetness from the ripe bananas and also from the dried cranberries. the texture is more like densed cake. and, believe you me, it tastes REALLY good with a dollop of butter on it. especially while it's still warm...or, you can even toast the slice and then butter it.

i think it's perfect for tea...or even breakfast!

well? go on...go get your cranberries out of the fridge and start!!

luck luck!!

recipe taken from '500 Breakfast & Brunch Dishes' by Carol Beckerman.

scarf cap ibu dan anak

i knitted these for a friend and her wonderful daughter. they both make the perfect mother-daughter combo. best friends, they are inseparable. so, when i got the yarn, i immediately thought of them and started on this project.

for my friend, the mom, i chose this pattern called the falling water lace by bonnie sennott. i purposely did not block the scarf because i wanted the cable-like wavy thinggie to stand out aaaand..i kind like the part when the scarf curls up and it goes all tube-like...okay, maybe that's just me...but, if my friend wants...MAYBE she can block the scarf nanti-nanti. hehehe.... :-)

 

 

as for her cute little daughter, i used one of my favorite stitches theraspberry stitch. i got the tutorial from every one's favorite online anything-and-everything guru, Encik YouTube. terima kasih cikgu!!

 

 

well, everything's wrapped and packaged nicely just waiting to go on their journey. i hope they will both enjoy the scarves...and if ada senget2 somewhere and or anywhere...please forgive me horrr....i only beginner, but i will improve.

 

tata readers *ada readers kewwww???*

 

see you guys again soon-ish! :-)

 

thank you bonnie sennott for the beautiful lace pattern. i had fun knitting the scarf! :-)

thank you iknitwithcatfur for the very clear tutorial on raspberry stitch!



chocolate chip muffins

my cooker hob died on me yesterday. apo lak kono mengono cooker hob dying with this post, kan? ni apasal lak cakap nogori ni?? haha!! i need to tell you about the cooker hob because it is (somewhat) connected to this post. anyway, i was making dinner yesterday and the hob just died. the fire went out just like that. it wasn't the gas, because we just bought one tong about 2 weeks ago. maybeeeee...it was trying to tell me santing. hmmm... i think it might be telling me that:

 

a) i need to cook more, or

b) i need to cook less.

 

....i choose (b) !!! yeslah!!

 

okay, okay, enough rambling...i don't know what came over me today. i baked a batch of biscottis for mr.G to take to the office and then decided to bake some muffins.

 

i know, i know...it's the new year (HAPPY NEW YEAR!!! not too late, right?) and i should be challenging myself to bake something different..but, i believe we should start small, you know baby steps? (entah dah berapa lama ko baby steps senah, 'baby' ko dah nak masuk darjah satu dah. baby steps kunun) hihihi...worry not. i will find the strength to challenge me. in the meantime, i bakelah anything that i like.

 

 

as you know, each year people would try to make changes...well, so far, i've made two. one being, item 'b' above, thanks to my cooker hob (hahahaha!! thank you cooker hob, i love youlah!) and the second one is, i've decided to change my baking experimenting days. i used to have experimental fridays, but now, i've decided to have it moved up to thursday. the reason is pretty simple, if i bake on thursdays at least mr.G can take the baked good to the office the next day. if i bake on a friday, then i'd be left with all these baked stuff and God knows i don't want them here because i would want to eat them rather share them. :-p

 

okaylah, are you guys ready for the recipe? i got this recipe from this book called the williams-sonoma baking book. i bought the book at the recent big bad wolf sale. the recipe, or rather the method itself is a no-brainer...but i had some concerns (chewah, macam serious nor problemnya) with the measurement of the ingredients. you'll see...

 

ready? let's go!!

 

you will need:

 

½ cup (4 oz/125g) unsalted butter, melted*
¾ cup (12 fl oz/375ml) buttermilk**
2 large eggs
1tbsp pure vanilla extract
2 cups (10 oz/315g) all-purpose flour, or plain flour
¾ cup (6 oz/185g) sugar
2 tsp baking powder
½ tsp baking soda (bicarbonate of soda)
½ tsp salt
2 cups (12 oz/375g) semisweet (plain) chocolate chips***

the how to:
1)  pre-heat oven to 180°C (350°F)****

2)  grease 12 standard muffin cups with butter or butter-flavored nonstick cooking spray. (i just line my muffin tin with paper liners.)

3)  in a bowl, whisk together the melted butter, buttermilk, eggs and vanilla till smooth.

4)  in another bowl, stir together all the dry ingredients, EXCEPT for the chocolate chips.

5)  make a well in the center of the flour mixture and in goes the buttermilk mixture and beat the crap out of it until smooth and well mixed..the book says for about 1-2 minutes...(i think this applies if you are a robot)...it took me more than that. :-p

6)  fold in the chocolate chips until evenly distributed. do not over mix.

7)  spoon the batter into each muffin cup, filling it level with the rim. i used a 2" (5cm) ice cream scoop.

8)  bake the muffins until golden, dry and springy to the touch, for about 20-25 minutes. once done, insert a toothpick at the center of the muffin and it should come out clean.

9)  transfer the pan to a wire rack and let cool for 5 minutes.

*remember the story above about my hob dying on me? well, in order to get the melted butter that is required by the recipe, i nuked (read: microwaved) the butter for about 1 minute. voila! melted butter. :-)))

** i was going through the recipe and i had a feeling that something was wrong with the prescribed quantity of the buttermilk. i cupped (read: i poured my buttermilk in the measuring cup) and 1 cup of buttermilk is about 250ml and i did some research (okay...okay....i goggled. happy??) and it says the same thing over here. so...

***i used only 1 cup of chocolate chips...because i think it was a bit too much. and again with the quantity...ada lari sikit, throughout the recipe. what gives?? you donch believe? see here.

****i pre-heated my oven to 150°C.

according to the book, you will get 12 muffins from this recipe. i used the 2" ice cream scoop and got 21 muffins. lalalalalaaaa....

whoa...this is one heck of a looongggg entry. you guys bored yet? hehehe...okay, taste wise, to me, these muffins are delicious, very simple it's nothing complicated, you know? what i would change about them, i would reduce the amount of sugar prolly to 150g?

 

okaylah, better not keep you guys. because i am sure you guys are DYING to give this a go, kan? kan? kan?

 

luck luck...and come back soon!!

 

thank you wiki.answers.com for all the answers

thank you www.williams-sonoma.com for the book image.

 

thank you guys for comin' over!! :-)



poppy seed cupcakes with lemon drizzle

 

okay, okay...why come this poppy seed cupcake looks like a mini bundt, yes? wondering of this you must. yes? *motif tetiba nak jadi yoda?*

 

well, i bought this mini bundt pan yonks ago and haven't gotten around to using it. today, i decided to be a tad adventurous...ooooo....adventurous ler sesangat. haha!

 

i've been wanting to bake santing with lemon and poppy seed for the longest time. especially lemon poppy seed muffins, but i am too lazy to google the recipe. so, i went to my best friend, this book by fergal connolly, 500 cupcakes and muffins . this is a fantastic book and has yet to fail me. aiyork! i might just jinx the whole thing now that i've announced my love for this book. *crossing fingers*

 





aneehoo, as with all the recipes in this book it starts off with the basic cupcake recipe (the vanilla cupcake) and then you add on a few other stuff to make it different and in this case, you add on the poppy seed and some lemon zest. one thing i like about the recipes from this book is, you get to pop everything into the mixing bowl and beat away!

 

 

taste wise, i think this is the perfect cupcake you would want to have for tea on a hot day. the addition of the lemon zest somehow gives the cupcakes, or mini bundts in my case, a very refreshing twist compared to the normal vanilla ones. i also made the drizzle. the drizzle in my opinion compliments the cupcake. the tang from the lemon juice sort of balances the taste of the cupcake, which has a more mild lemon taste. i halved the drizzle recipe though because i don't think i would want to have each cupcake with the drizzle.

 

so, are we ready for the recipe? yes? let's go!!

 

you will need:

225g (8 oz) unsalted butter, softened

225g (8 oz) caster sugar

225g (8 oz) self-raising flour

4 eggs

1 tsp vanilla essence

1 tbsp poppy seeds

1 tbsp grated lemon zest

 

the how to:

1)  preheat oven to 175°C (350°F/gas mark 4)

2)  line your muffin pans, or don't line them, or just use a mini bundt pan, like yours truly.

3)  *this is the best part* combine the butter, sugar, flour and eggs in your mixing bowl and whisk with an electric whisk until smooth and pale, say for about 2-3 minutes

4)  stir in the vanilla, lemon zest and poppy seeds until well combined.

5)  spoon the batter into the cases.

6)  bake for 20 minutes. (baking time may vary, so be sure to check once in a while)

7)  once done, remove the baking tin from the oven and let them cool for 5 minutes, or if you can't wait that long, just take a bite already!!

for the drizzle:

125g (4 ½ oz) icing sugar
4 tbsp lemon juice
2 tbsp poppy seed *oopsie, i forgot to put this for the drizzle* :-p

the how to:
1)  sieve icing sugar into a bowl and stir in the lemon juice until it resembles the consistency of double cream.

2)  stir in the poppy seeds and drizzle over the cupcakes.

 

you can also freeze these cupcakes or mini bundts for up to 3 months...but why would you wanna do that?? they are delicious and should be eaten immediately!! IMMEDIATELY!!

well, what are you waiting for? go get some lemons and poppy seeds!!

luck luck!!

recipe taken from: 500 cupcakes and muffins by fergal connolly
book image taken from: sella.co.nz via every one's best friend, mr. google

 

wordless wednesday: blurry

ada apa dengan pink stacks?

 

 

i met a friend today. we had tea for brunch at this quaint little cafe called Whisk at Empire Subang. this is not my first time here. everytime i come here there seems to be this one particular cake called the whisk pink stacks, and it's ALWAYS sold out. there's a sign outside the cafe that says it's their bestselling cake. *please correct me if i didn't get the sign right*

 

aneehoo, imagine my excitement when i saw the cake. so, naturally i went for the cake...

only

to

find

that

it's

actually

stacks

of

cakes

colored

in

shades

of

pink

that

has

been

soaked

in

sirap.

 

yup! you read right. it tastes like sirap. period. i was, and still am a bit disappointed. i had high hopes for the 'best selling' cake. seriously. i did. and i think charging RM14.90 for this was a bit too steep. *double whammy*

 

my friend had the carrot pecan cake. it was sweet, too sweet for us.

 

 

 

like i said, it wasn't my first time here. i had the hummingbird cake, and THAT was super nice. i might go there again just for that.

 

i ended up not being able to finish the cake. and there was a couple who sat next to our table who also had the same cake, who did not (berapa banyak 'who' yang aku nak letak ni???) finish the cake as well. i even saw the lady pointing to the sign outside the shop. the sign about the bestselling whatever thingamajig.

 

 

would i go there again? yes. for the hummingbird cake. and i would also like to give their pecan pie a try. pecan pie a try. pecan pie a try. well, whaddaya know i'm rhyming! pecan pie a try. pecan pie a try. okay, okay....i'll stop.

 

oh and by the way, i was charged by mr.cashier guy 3 drinks instead of 2. i only noticed once i got back home.

 

mr. cashier guy, is there a chance that i could get my money back? :-p

 

oh well...

 

12.12.12.

 

 

 

i'm baaaaaackkkkk!!! miss me? no? never mind. I MISS ME!!

 

look at the date. it's such a beautiful date, and just the kind of date one would use to make a come back *bajet retis...siap nak buat come back tuuuu* and that even this late at night (late kah?) i cannot not blog or at least write something here. anything.

 

i haven't been blogging for the longest time. life took over. and i was travelling here and there and here and there. i was in LALA twice with only about a few weeks' of interval in between, to visit the wife, among other things. sampai pompuan tu dah muak ler gamaknya jumpa aku.

 

 

 

apart from that i have also been knitting. i made a scarf for my cousin who was recently bitten by the travel bug. i don't usually knit two scarves with the same pattern, but i decided to knit one for the wife. the pattern is quite easy and i think it suits them. it's called the Cotton Twirl Faggot Stitch Scarf. if you are interested, you can get the pattern from here.

 

 

i made the grey one for my cousin.

 

 

and this colorful one, for the wife.

 

 

 

i hope both of them will like their scarves.

 

what else? what else?? ahhh! i made brownies!!! cappuccino brownies. why isn't the recipe here? well, i was soooo happy to be baking again after such a long time, that out of excitement, i might have over did it with the batter and the batch turned into cake! and i was sooo upset that it gave me migraine. hahahaha!! i kid you not! but, i will attempt the recipe again and will let you know.

 

what else? what else? ohhh! i lost about 500+ of photos that i kept in this micro SD card thingamajig, one day it was there, and the next, the card went amnesiac and couldn't remember what happened to all the photos. alllll those shots....gone. just like that. one tip, when in akihabara, don't buy micro SD cards.

 

well, i guess this is it then. i can't believe that it's already december and in a few weeks' time, we'll be greeting a brand new year. wow...

 

have a nice night and i'll be seeing you soon.

 

photo of cousin, robbed from his facebook account. thank you your majesty.

knitting pattern taken from www.straw.com  thank you!!