Whip up a banana cake / loaf!
I pretty much used Nigella's recipe as a reference point. It's an all in one mix, super easy to do and smells sooooooo good. Would have been better with chocolate chips.
Whip up a banana cake / loaf!
Everybody knows that I am not the best when it comes to cooking (I have no idea why it is much easier process) but I have been wanting to make chicken chop ever since I was in Singapore planning to come back here.
So here is my first attempt!
I pretty much saw this on tv and went (ooooh, I wanna make that!) coz all these while the chicken I bake doesn't give a nice crisp as well as I don't need to deep fry this recipe (yay).
Recipe from allrecipes asia website or if you want to follow how I did it, check further but this time I didn't use much measurements, so the below are just estimates :)
We had leftover cream and sprite (plus lemon juice in the freezer too) so coincidentally my brother in law made scones and told me the ingredients. It uses all of the above so scones was a good idea to use up the ingredients!
but...I made a HUGE mistake.
We didn't have self raising flour so I thought of making my own base on this reference
Confidently following this, and baking it so well...turns out I made such a BIG mistake that costed the flavour to go bad.
I had 3 tsp of baking soda NOT baking powder. SIGH~~!
I feel like discarding it and doing it again just coz it was one ingredient that made the whole scone taste horrible.
Anyway, the ingredients and mixing is really easy. In fact one of the fastest baking I've ever done so far. If you're interested, feel free to check it out.
Thanks Bridget for the tips of making them look so good.
And to advance to making the better scones, check out the Best Scones in the Universe
Taken from this video clip! But I tweaked it according to the cup I used. First one was bleh coz I forgot to put the milk in and did it during the microwave period.
It so does better with vanilla ice cream added too.
- 3 tbsp flour
- 3 tbsp milo
- 2 tbsp milk
- 1.5 tbsp sugar (I used brown)
- 1.5 tbsp oil (I used coconut and this adds to the 'malaysian' essence too!)
- 1 egg
Wack everything in one cup and microwave for 3 minutes. DONE. *slurp*
Back in the country and yes there is a scarce of japanese sponge cheesecake over here. It's my sis's birthday too so the more so reason to bake! haha
I was initially worried because I broke almost half a yolk into the egg whites....but the peaks actually formed. Then was worried again coz I didn't measure the flour in grams (converted it to cups using this link) and the whole thing was watery.
But voila, it worked! Used mom's lovely 9" cake pan too
I used this recipe and didn't include the cream of tartar from Diana's website and it worked :)
So I had leftover baby that needs finishing and I have been wanting to make this ever since I saw it on facebook.
I added an extra egg but it kinda spilled abit in the oven, heh.
Simple recipe here! Or you can skip below and just watch this video where I got it from
Told you I'll be back! But of course, needed an event as an excuse to make something else I won't get my bum moving! Yes, I saw this on a video clip on fb and initially wanted to make a carrot cake instead.
As I got to the supermarket and picked out all the ingredients for carrot cake, the cost was sky rocketing (one small bag of walnut is like $5!) not to mention there will be leftover ingredients that will never be touched unless I bake frequently (our pantry is so full)...so I took this recipe and compared. Looks like someone has done thorough researching, it was enough for the cake without extra!
Wah, real drama coz I was doing it so late in the evening so much so I was in a hurry to get it over and done with. I took the cake out of the cake tin too soon before it cooled down properly and it started breaking apart! I quickly 'squashed' the cake back into the cake tin and decided to do the last bit before the cake cooled completely - Pouring the nutella cream on the top. It did kinda cover all the cracks hahaha.
Note: Flourless cake has to be cooled down to room temperature before dissembling them!
Also I found that the Oreo base was too thin, so best to double the amount for a 9" cake.
Here's the recipe blog I got this from :). Not much alteration. But if you want to know more click on the title above :)