Mocha Cupcake with Espresso Frosting

Like I told you before, I am into cupcakes now since I'm watching "cupcakes war" on food tv, it was fun to make it and let me tell you, after I found this site http://www.browneyedbaker.com/... oh yeah I am more into it. They have really amazing recipe for cupcakes. I baked banana, red velvet and now mocha cupcakes using their recipe, it always a huge HIT. But as for the frosting, I don't use powder sugar, I change little bit and I will keep it that way. I love my frosting I can even keep licking the spoon LOL..so here is the recipe

Ingredients

1-1/3 all-purpose flour

 1/3 cup unsweetened cocoa powder

 1 teaspoon baking powder

 ½ teaspoon baking soda

 ¼ teaspoon salt

 ½ cup whole milk

 ½ cup strong brewed coffee

 1½ teaspoons espresso powder

 1 teaspoon vanilla extract

 ½ cup (1 stick) unsalted butter, at room temperature

 ½ cup granulated sugar

 ½ cup light brown sugar

 1 egg, at room temperature

Direction

1. Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.

2.  Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.

3. Whisk together the flour, cocoa powder, baking powder, baking soda and salt.

4. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.

5. Divide the batter evenly between the 12 liners. Baking for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.

Frosting

1 Cup butter (room temperature)
1/2 cup Sweetened condense milk (add more if you like more sweet)
1packed pudding powder (optional)==> i add this to mine
1 sachet instant coffee mix

Mixed all frosting together using electric mixer

 source : http://www.browneyedbaker.com/

Red Velvet Cupcakes with Cream Cheese Frosting

We have (small) farewell party for our dear friend tomorrow, we're gonna have potluck. I already cook "semur daging" and thinking about baking something. Well, since my daughter and I become a big fans of cup cake war..LOL...so we decided to bake a cup cake. It is very hard to find good cup cake recipe until I found this site http://www.browneyedbaker.com/2010/11/08/red-velvet-cupcakes-cream-cheese-frosting/

OMGOSH!! the cupckes is the best one I've ever had, it is moist and delicious, the color is also pretty!! One thing that I dont follow from this recipe is the frosting. I am not a big fan of powder sugar frosting. so I decided to subsitute with sweetened condense milk instead. Taste still really good. I better add this recipe on my list :)...I have to say thanks to the website owner to let people try their good recipe :)

Red Velvet Cupcakes with Cream Cheese Frosting
Yield: 12 cupcakes
Prep Time: 15 minutes | Bake Time: 20 minutes
For the Cupcakes:
4 tablespoons unsalted butter, at room temperature
¾ cup granulated sugar
1 egg
2½ tablespoons unsweetened cocoa powder
3 tablespoons red food coloring
½ teaspoon vanilla extract
½ cup buttermilk
1 cup + 2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1½ teaspoons distilled white vinegar

For the Cream Cheese Frosting:
1 (8oz) cream cheese
1/2 can of sweetened condense milk
1 stick butter

1. Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners.
2. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.
3. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
4. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
5. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.
6. Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.
7. Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.

To make the frosting
Cream butter and cream cheese until smooth and add sweetened condense milk

Pandan Meringue Drop

Meringue is always my favourite cookie, I always wonder how that delicious cookie made, I was searching a recipe for cake and found this accidentaly, I gave my self a try and..VOILA...it didnt fail!!! YAY!!

Pandan Meringue Drops

Ingredients:
1 cup sugar
1/4 cup water
2 large egg whites
1/4 teaspoon salt

Method:

In a metal bowl set over a pan of simmering water whisk together frosting ingredients until mixture is warm and sugar is dissolved. With a portable electric mixer on high beat frosting 6 to 7 minutes, or until thick and fluffy. Remove bowl from heat and beat frosting until cooled slightly (I let it cool completely)

Transfer meringue to a pastry bag fitted with tip (I usea 1/2-inch star tip) , then dab some meringue under corners of parchment on all baking sheets to secure to sheets. Pipe 1-inch-wide stars (1 inch high) about 1/2 inch apart.

Bake 300F about 25min (middle rack), turn the oven off and let meringue cool in the oven

Note :  For this meringue I didn’t use cream of tartar but I still like the result. Also some recipe said to bake in 200F for 1 1/2 to 2 hours and you have to switching position of upper and lower sheets halfway through baking, until dry, crisp, and firm. I found out that is really complicated so I’m thinking just to use this recipe and bake the way I did J

Macadamia Coconut Cake

I was thinking to make special cake for hubby's birthday, something different but yet good. One of my good friend told me about this site www.epicurious.com. Google it and found this recipe. What I like the most about this cake is the filling, it is really good and the icing that made from egg white. I'll keep this recipe and will try to make it again sometime :)

Ingdredients
For cake

• 3/4 stick (6 tablespoons) unsalted butter, softened
• 1 cup sugar
• 1 1/4 cups cake flour (not self-rising)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 3 large egg whites

For filling

• 1/3 cup plus 3 tablespoons sugar
• 3/4 cup macadamia nuts
• 3 large egg yolks
• 3/4 cup milk
• 2 tablespoons cornstarch
• 3/4 teaspoon vanilla extract
• 1/4 cup chilled heavy cream

For frosting

• 1 cup sugar
• 1/4 cup water
• 2 large egg whites
• 1/4 teaspoon salt

• 1 cup sweetened shredded coconut for coating cake
• macadamia nuts brushed with honey for garnish

Preparation

Make cake:
Preheat oven to 350°F. Line bottom of a buttered 9-by-2 inch round cake or springform pan with a round of wax paper and butter paper. Dust pan with flour, knocking out excess.

In a bowl with an electric mixer cream butter with 2/3 cup sugar until light and fluffy. Onto a sheet of wax paper sift together flour, baking powder, and salt. Stir flour into butter mixture alternately with milk in batches, beginning and ending with flour. Stir in vanilla and blend batter until just combined well.

In another bowl with clean beaters beat egg whites until they hold soft peaks. Beat in remaining 1/3 cup sugar gradually and beat meringue until it holds stiff peaks. Stir one fourth meringue into batter to lighten and fold in remaining meringue gently but thoroughly.

Spread batter evenly in prepared pan and bake in middle of oven 30 to 35 minutes, or until cake begins to pull away from side of pan and a tester comes out clean. Cool cake in pan on a rack 10 minutes. Invert cake onto rack and cool completely. Cake may be made 1 day ahead and kept at room temperature, tightly wrapped.

Make filling:
In a dry heavy skillet cook 1/3 cup sugar over moderate heat, undisturbed, until it begins to melt. Cook, stirring with a fork, until melted completely and a light caramel. Add macadamia nuts and cook, stirring, until nuts are coated well and caramel is deep golden. Pour praline onto a sheet of foil and cool completely. Break praline into pieces and in a food processor grind fine. (Do not purée to a paste.)

In a small saucepan whisk together remaining 3 tablespoons sugar, egg yolks, milk, and cornstarch. Bring pastry cream to a boil over moderate heat, whisking, and cook over low heat, whisking constantly, 2 minutes. Whisk in vanilla. Transfer pastry cream to a bowl and chill until cold, its surface covered with plastic wrap. (Pastry cream will be very stiff.)

In a bowl beat heavy cream until it just holds stiff peaks. Whisk pastry cream to loosen and whisk in praline. Fold in whipped cream and chill while making frosting.

Make frosting:
In a metal bowl set over a pan of simmering water whisk together frosting ingredients until mixture is warm and sugar is dissolved. With a portable electric mixer on high beat frosting 6 to 7 minutes, or until thick and fluffy. Remove bowl from heat and beat frosting until cooled slightly.

Assemble cake:
With a long serrated knife cut cake horizontally into 3 layers. Spread filling between layers on a cake plate and spread cake with frosting. Coat cake with coconut. Cake may be made 6 hours ahead and chilled, covered loosely. Garnish cake with macadamia nuts.

 

Strawberry Gelato

Strawberry Gelato Recipe – Gelato di Fragola

Ingredients

• 1 lb. fresh strawberries
• 12 oz. granulated sugar, about 1.5 cups
• 1.5 cup cold whipping cream
• 1.5 cup cold water
• dash of lemon juice (only if fruit isn’t “bright” enough)

Directions

1. Clean and cut washed berries into quarters, or just smaller pieces.
2. Put berries, sugar and water into a blender or food processor and blend until liquid and smooth. (This is also where you’ll add lemon juice if necessary.)
3. Whip the cream until slightly thickened – like the consistency of buttermilk.
4. Combine the cream with the strawberry mixture and mix thoroughly until blended.
5. The mixture will lose a little of its sweetness when it goes through the freezing process, so if the finished product seems a bit too sweet to you, that’s a good thing.
6. Freeze as indicated by the manufacturer of your ice cream maker.

Note : I don't have ice cream maker, so I just put all ingridients on my magic bullet and store in a freezer, check after 30 min, stir using spatula..store back into freezer and check again after an hour.

SOURCE : http://www.italylogue.com/food-drink/strawberry-gelato-recipe.html

Garlic Chicken

Oneday my good friend told me about garlic chicken she made for her dinner. It's sound delicious but I thought it will be hard to make..nope, I was wrong. This is very simple chicken dish I've ever known. I bake thi garlic chicken many times now and still is our favorite dish.

1 Whole chicken
1 Bulk of garlic
2 Tbsp. salt.
Pepper

Mashed garlic,salt and pepper together. In a bowl rubbed the garlic mixture all over the chicken, inside,outside, under skin, just make sure they have enough marinade. Cover the bowl with a plastic wrap and leave it in a refrigirator all night. Bake in 400F for about 2 hr. If the chicken brown enough after 1 hour lower the tempt to 375F.

Note : To bake the chicken,  I'm using beer can holder for making beer can chicken so the chicken can stand instead  (of course I don't use beer at all on my recipe)

Chicken Pot Pie

It has been awhile since I make chicken pot pie for our dinner. So I think tonight is the night lol...anyway, for the pastry I always use Tyler Florence from Tyler Ultimate recipe. I’ve been using this pastry recipe since the first time I learned cooking and I like it. It is good and easy to follow. But the filling, I just make my own simple recipe by using secret ingredient (condensed soup cream of chicken), my friends, my husband and now my daughter love it and they think it is delicious

Chicken Pot Pie

Pastry recipe

Ingredients

2 cups all-purpose flour, plus more for rolling

3 tablespoons sugar

1/4 teaspoon salt

1 lemon, zested and finely grated

3/4 cup (1 1/2 stick) cold, unsalted butter, cut into small chunks

1 egg yolk

2 tablespoons ice water, plus more if needed

Directions

Combine the flour, sugar, salt, and lemon zest in a large mixing bowl. Add the butter and mix with a pastry blender or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and ice water and work that in with your hands. (Or do the whole thing in a food processor, pulsing a couple of times to combine the dry ingredients, and then pulsing in the butter, and then the egg.) Check the consistency of the dough by squeezing a small amount together between thumb and forefingers: You want there to be just enough moisture to bind the dough so that it holds together without being too wet or sticky. If it's still crumbly, add a little more ice water, 1 teaspoon at a time. When you get it to the right consistency, shape the dough into a disk, cut a half and wrap it in plastic. Put it in the refrigerator and chill for at least 30 minutes.

For filling

3 Boneless skinless chicken breast or leftover chicken

1 Can (10,75oz.) condensed soup cream of chicken

1 Bag (12 oz.) Frozen vegetable (peas and carrots)

Direction

Dice the chicken and cooked until no longer pink, add frozen vegetable and let it cook for a couple of minute and add the soup. Cook more until heated through. Set aside

Meanwhile, on a lightly floured surface, use your hand to slightly flatten 1 dough ball. Roll dough from center to edges into a circle 12 in in diameter.

Banana Cupcakes

Ingredients:

½ Cup shortening

1 ½ Cups sugar

2 Eggs

1 Tsp. vanilla extract

1 Cup mashed ripe banana

¼ Cup buttermilk

2 Cups all-purpose flour

1 Tsp. baking powder

¾ Tsp. baking soda

½ Tsp. salt

Frosting:

½ Cup butter or margarine, softened

2 ½ Cups confectioners’ sugar

3 Tbs. milk

½ Cup mashed banana

Directions

1.     In a large mixing bowl, cream shortening and sugar. Add the eggs, vanilla, bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to banana mixture. Fill 18 paper-lined muffin cups two-thirds full.

2.     Bake at 350F for 15-20minutes or until a toothpick comes out clean. Remove to wire racks to cool completely. In a small bowl, cream the butter, sugar and enough milk in achieve desired spreading consistency. Frost cupcakes

Note: I add mashed banana to the frosting is to have more banana flavor and reduce the sweetness from sugar

courtesy of allrecipes.com

Macaroni Shotel

My mother cooked really good macaroni schotel, wish I can call and ask her recipe but of course I can’t (she passed away long time ago). So I try to remember what did she put in it, well, It’s not exactly like her but I think it’s as good as hers J so enjoy this easy recipe..

Macaroni Schotel

Ingredients

1 Box (16 oz.) elbow macaroni, cook as direction

2 Boneless skinless chicken breast, chopped

1 Bag (12 oz.) frozen vegetable (I use carrots and peas)

3 Cups Italian style shredded cheese or you can substitute with any cheese you like

¼ tsp. nutmeg

¼ tsp. pepper

1Tbs ground chicken bullion

3 Eggs

½ Cup flour

2 Cups milk

1 Medium onion, chopped
Parmesan cheese (optional)

Directions:

1.       Cook noodle as direction on the box and set aside

2.       Cook onion and chicken until the onion until tender-crisp and chicken is no longer red

3.       Add vegetable, nutmeg, pepper, bullion, cook little bit longer and add flour. Cook 5 more minute

4.       Add noodle and cheese, meanwhile mixed eggs and milk and pour on the noodle mixture

5.       Pour the noodle mixture onto prepared pan, sprinkle with parmesan and bake 325F for 45 min

Cilok (Chewy Tapioka Ball)

Recipe Source : http://indonesia-eats.blogspot.com/2011/04/cilokpentol-indonesian-chewy-balls.html

Ingredients:
350 grams unbleach all purpose flour
250 grams arrowroot starch (can be substituted for tapioca flour or sago flour)
3 cloves garlic, roasted*
2 tablespoons ground dried shrimp (ebi)**
1 tablespoon chopped Chinese celery
kosher salt
1/2 teaspoon ground white pepper
1 tablespoon minced Chinese chives (can be substituted for green onion)
400 milliliter hot water

Methods:
In a bowl, use a spoon and mash roasted garlic until smooth. I like using roasted garlic since I don't need to grate them.

Stir in all purpose flour, ground dried shrimp, salt, ground white pepper, Chinese celery and chives. Mix well.

Add hot water. Mix well. Add in arrowroot flour and knead the mixture with your another hand.

In a big pot, heat some water (don't let the water boil, about 80 degrees C)

Scoop about 1 teaspoons, make round balls. Drop the balls in hot water. Cook until the balls are floating and continue cooking for another 10 minutes

Serve with pecel sambal or your favourite peanut sauce.

Indonesian Fruit Cocktail

I got this recipe from Indonesian Beverage Recipe Book. It is very simple to make but instead of using fresh fruit, I just use fruit cocktail in a can. My husband is not really thrill with this but I think it is good especially in a hot summer weather like today

Ingredient

2  Cans (15,25oz) Dole Tropical Fruit in light syrup

2 (7oz) red Grapefruit or you can substitute with other fruit you like (I really like grape fruit)

1/4 Tsp ground cinnamon or you can use 5in cinnamon stick

100 Gr Sugar

1000 Ml water

100 Cc lemon juice from fresh lemon

1500Ml Soda (I use Lemon Lime Soda)

Direction

1. Drain fruits and set aside

2. Boil water, sugar and cinnamon. Let it cool, add fruit, lemon juice and soda. Let it chill in the refrigirator

Awsome Slow Cooker Pot Roast

I just want different kind of pot roast for tonight dinner and found this recipe from allrecipe.com. My husband said it is delicious!!

Ingredients

2 (10.75 ounce) cans condensed cream of mushroom soup

1 (1 ounce) package dry onion soup mix

1 1/4 cups water

5 1/2 pounds pot roast

Directions

1.In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.

2.Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Strawberry Shortcake

This is very simple dessert that my mother in law told me when the first time I came here. My husband and my daughter love it and it only take a few minute to make it.

1 Bag Strawberry, quarter and add 2 or 3 Tbs sugar then cool in the refrigirator
Pound Cake
Cool Whip

Top the pound cake with strawberry, top with cool whip

Turkey Bacon Cheeseburger Meatloaf

I tried this Paula Dean recipe for meatloaf, the original recipe is using bacon, but we don't eat pork so I change it with turkey bacon..It is delicious and I definetely will make it again!

Ingredients

• 1 pound ground chuck
• 10 slices bacon, cooked and crumbled
• 1 (8-ounce) package sharp Cheddar, grated
• 2 large eggs, lightly beaten
• 1/4 cup bread crumbs, toasted
• 1/4 cup mayonnaise
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/3 cup ketchup
• 2 tablespoons prepared mustard
• 1 (3-ounce) can French fried onions

Directions

Preheat oven to 350 degrees F.
In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.
In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.
Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink.

Oatmeal Cookie

Oatmeal Cookies
Recipe adopted from myrecipes.com

Ingredients

• 3/4 cup brown sugar
• 1/2 cup unsalted butter (1 stick), softened
• 1 1/4 cups oatmeal
• 1 egg
• 3 tablespoons whole milk
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon (I use spekulaas spices)
• 1/2 teaspoon ground cloves (I use spekulaas spices)
• 1/4 teaspoon salt
• 1/2 cup walnuts, chopped (I omit it)
• 1/2 cup raisins
• 1/2 teaspoon vanilla extract

Method :

Preheat oven to 375° F. Lightly coat a baking sheet with cooking spray. In a medium mixing bowl, combine the brown sugar and butter until well blended. Add the oatmeal, egg, and milk, stirring well. In a small bowl, stir together the flour, baking soda, cinnamon, cloves, and salt. Gradually add to the oatmeal mixture, stirring well. Stir in the walnuts, raisins, and vanilla. Drop the dough by tablespoonfuls, spaced about 1 inch apart, onto the baking sheet. Bake for 8 to 10 minutes. Transfer the cookies to a wire rack to cool. Repeat with the remaining dough.

Indonesian Bread Pudding

To be honest I am not thrill with the result but I'm still gonna put the recipe here for my reference if next time I'm making it again..:)

Ingredients :

10 Slice of sandwich bread (next time I have to add more)

1 Can of Coconut milk + 1 cup of water (I add water cuz my coconut milk is very thick)

1 Cup of Sugar

1 Tsp Cinnamon

3 Little bag of raisins

4 Eggs

Directions

1. Soak the bread in coconut milk

2. Whisk the egg

3. Add the egg and other ingredients into the bread and using electric mixer, mix for about 2-5 min (I like the sof texture in my bread pudding)

4. Bake in 350F for about 40-45 min

5 Let in cool before you slice it

Note : I used 10 slice of bread, the pudding is little bit moist, I like it little bit hard and thick so I think next time I just have to add more bread

Hot Wings

This is simple and quick recipe that I've been use to make hot wings. My husband's friend at work are really like it. So today I make another one for them

Ingredients :

1 Bag(3lb) chicken wings from frozen section

1 Medium Onion

3 Garlic

1 Jar (8 Oz) Sambal Oelek

Lime Leaf

2 Tsp Coriander Powder

Sugar to taste (you don't need salt since sambal oelek is already salted)

Direction

1. Bake/cook chicken wings as directed

2. Meanwhile mixed all ingredient except chicken and lime leaf in the food processor/magic bullet.

3. Cook the sauce and add lime leaf and sugar until fragrant

4. Mixed the cooked chicken with the sauce and cook some more for few minute

Cotton Soft Japanese Cheese Cake

 

I really like Japanese Cheese Cake. I tried to find the recipe and finally found this one on the Internet but I couldn't remember what site. Anyway, I still think I should put on my blog so anytime I want to have it, I have the recipe...

 

Ingredients:

5oz/140gr fine granulated sugar
6 eggs whites
6 eggs yolks
1/4 tsp cream of tartar
2 oz butter
9 oz cream cheese
100 ml milk
1 tsp lemon juice
2 oz cake flour
1 oz cornstarch
1/4 tsp salt

1. melt cream cheese, butter and milk over double boiler. cool the mixture. fold in the flour, cornstarch, egg yolks, lemon juice, mix well, set aside

2. whisk egg Whites with cream of tartar until foamy. add the sugar and beat (low speed) until soft form

3. add the cheese mixture to the egg white mixture and mix well. pour into 8' round pan (i use 8x8 square pan), lightly grease and line the button and sides of the pan with baking paper

4. bake cheese cake in a water bath for 1hr 10 min at 325f

 

Banana-Orange and Strawberry-Strawberry Yoghurt Smoothie

Banana-Orange Smoothie

1 Whole Banana
1 Cup Milk
3 Seedles California Mandarin Oranges
Blend it together

Strawberry-Strawberry Yoghurt Smoothie

8 Strawberry
1 Cup 4oz Strawberry yoghurt
1/2 Cup Milk

Blend it together

Or you can mixed all of them!

Semur daging (Indonesian Beef style in sweet brown gravy)

Ingredients :

1/2 lb meat (cut bite size)

baby carrots

4Tbs Sweet soy sauce

2Tbs Ketchup

1tbs Ground Coriander

1/2tsp Ginger paste

1medium Onion (slice)

2Shallots (slice)

3garlic (minced)

Salt and pepper to taste

Water

Direction:

 Saute the onion, garlic,shallot, ginger and coriander until fragrant. Add the meat, water, sweet soy sauce, ketchup, salt and pepper. Cook until the meat is tender and the sauce is thicken. Add more water as needed. Add the carrot in the last minute (i like the carrot still little bit crisp). Serve over white rice

Squid in Chilli Sauce

Add caption

Squid in Chili Sauce, it is very simple dish, boil salted dried squid, drain and set aside then stir fry 1 medium onion, 3 shallots and garlic, add sambal oelek, sugar and little bit water until fragrant add the squid let is simmer for couple minute...i love it!!!

Pound Cake

Ingredients

6 tbs butter
2/3 cup granulated sugar
4 egg yolks
1 1/4 cups cake flour
1 1/2 tsp baking powder
1/8 tsp salt
1/3 cup milk
2 tsp finely grated lemon peel
2 tsp lemon juice
1/2 tsp vanilla extract (optional)
1/2 tsp lemon extract (optional)

Preparation:

heat oven to 350 butter and flour a 5x9x3-inch loaf pan
in a mixing bowl, cream the butter with sugar until light. in a separate bowl, beat the egg yolks until pale and mixed with creamed mixture.
sift together the flour, baking powder and salt. gradually add flour mixture to the butter mixture, alternating with milk. blend in the lemon zest and juice and the extract. spoon batter into the prepared loaf pan. bake until  a wooden spoon come out clean and the cake pulls away from the sides of the pan, about 45 to 50 min. cool in pan or rack for about 10 min before remove it...if desired, sift powdered sugar on top, but i just eat it as it is and taste so good... 

Chicken Curry

 

Another quick and easy chicken curry..this is what I cook for Khadijah's dinner. I just use one boneless skinless chicken breast, baby carrots, onion and curry powder (1 tbs). add 1/4 cup coconut milk mix with 1/4 cup water, add salt and sugar to taste, indian bay leaf and lemon grass (optional), it is very fast, in fact it's done less than 15 min and Khadijah is ready to eat :)