Butterscotch Pecan Cake

Atas usaha gigih membeli Cream Cheese di Tesco semalam, yang kononnya asalnya hendak membuat Chocolate Bittersweet Cheese Cake tetapi sebab bahannya macam-macam, dan diperli sifu kek, Farrah Aiza & Nur Hilyati (hahaha), maka keluarlah kek seketul yakni Butterscotch Pecan Cake.

Resipi dari Martha Stewart:

Ingredients

For The Cakes
Vegetable-oil cooking spray, for pans
3 3/4 cups all-purpose flour
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
2 1/2 teaspoons coarse salt
10 ounces (2 1/2 sticks) unsalted butter, softened
2 1/2 cups packed dark-brown sugar (how lazy I was, I use plain white coarse sugar)
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon pure vanilla extract
1 1/4 teaspoons rum, preferably golden or dark
1 1/4 cups buttermilk, room temperature (substitute with butter & milk)

For The Frosting
12 ounces unsalted butter (3 sticks), 1 stick left whole, 2 sticks cut into small pieces, softened
2 cups packed dark-brown sugar (plain white coarse sugar)
1 cup heavy cream
1/2 teaspoon coarse salt
20 ounces cream cheese, softened
1/2 cup confectioners' sugar, sifted

For The Butterscotch Sauce
2/3 cup packed dark-brown sugar (plain white coarse sugar))
3 ounces (6 tablespoons) butter, cut into pieces
1/2 cup light corn syrup
1/4 teaspoon coarse salt
1/2 cup heavy cream
2 cups pecan halves, toasted and chopped, plus more halves for garnish

Directions

1. Make the cakes: Preheat oven to 325 degrees. Coat three 8-by-2-inch round cake pans with cooking spray, line with parchment, and coat parchment. Whisk flour, baking powder, baking soda, and salt in a medium bowl.
2. Beat butter and brown sugar with a mixer on medium-high speed until pale and fluffy, about 5 minutes. Beat in eggs, 1 at a time, beating well after each addition, then add vanilla and rum. Reduce speed to low. Add flour mixture in 2 additions, alternating with buttermilk. Raise speed to medium-high, and beat for 2 minutes. Divide batter among pans.
3. Bake cakes until golden brown and testers inserted in centers come out clean, about 40 minutes. Transfer pans to wire racks, and let cool slightly. Invert cakes onto racks. Let cool.
4. Make the frosting: Melt 1 stick butter in a medium saucepan over medium heat until dark golden brown, about 10 minutes. Add brown sugar, cream, and salt, stirring until sugar dissolves. Bring to a boil, whisking constantly, and cook for 3 minutes. Transfer to a mixer bowl, and let cool.
5. With machine running, add remaining butter, a few pieces at a time, and beat on low until incorporated. Raise speed to medium, and beat for 2 minutes. In another bowl, beat cream cheese and confectioners' sugar on medium-high until fluffy and smooth, about 3 minutes. Add brown-butter mixture to cream cheese, and beat until smooth. Cover, and refrigerate until chilled, at least 2 hours (or overnight, beating on low speed before using).
6. Make the butterscotch sauce: Mix sugar, butter, corn syrup, and salt in a small saucepan over medium heat, and cook, stirring, until sugar dissolves. Bring to a boil, and cook for 2 minutes. Remove from heat, and whisk in cream. Return to heat, and cook for 2 minutes. Let cool slightly.
7. To assemble the cake: Trim tops of 2 cake layers and top and bottom of third (this will be the middle) to create flat exposed surfaces. Brush 1/4 cup plus 2 tablespoons butterscotch sauce on cut sides. Let cool. Spread 1 cup frosting on 1 layer, then place middle layer on top, sauce side down. Spread 1 cup frosting on middle layer, then place third layer on top, sauce side down. Spread 1 cup frosting on top and sides. Refrigerate until firm, about 1 hour.
8. Using an offset spatula, spread remaining frosting on top and sides of cake. Press chopped pecans on sides, and garnish top with halves. Transfer cake to a serving plate or cake stand. Refrigerate until firm, at least 4 hours (or up to 2 days, covered).

Dah dipotong

Ni kes resipi baca tak habis, ada ke lupa nak letak cream cheese frosting di tengah-tengah walhal dah cantik sangat bake dalam dua pan. Konon nak salvage, keratlah kek tu nak letak frosting di tengah tapi kek sudah menjadi kek. Dikerat mahulah pecah lagi. Oh ni kes malas, pecan tu ku potong dan letak saja. Tak toast pun.

Dan bahan-bahannya, semua dibahagi dua, sebab resipi Martha Stewart untuk 12 - 14 orang makan. Gula separuh, tepung separuh, nak kata, semuanya separuh, telur je sama kuantitinya

Now I know why I rarely bake cakes, sebab mampu layankan seketul je. The whole batter tu kena bagi kat orang.

Milo Ice Blended

Blend ice till smooth. Add milk/whipping cream. Add sugar to taste and powdered Milo.

Add some water, and blend it again to ensure it mix well.

Pour into glasses.

Ready to be serve.

Yummy pancake

Stir in a cup of milk, with a cup of white flour and an egg/two eggs.

Simply blend it.

Cook over small fire.

Garnish with honey & a small piece of butter or melted chocolates/nutella :)

Kiwi Jelly

I made this last Raya Qurban.

The seaweed & sugar were boiled in a pot of water till it dissolved.

Peel off kiwi skin and blend it. Add some milk/whipping cream and mix it.

Pour in the dissolved seaweed & sugar into the kiwi mixture.

Shake well and pour it in the casing.

Let it set till it harden before refrigerating it.

Telur Dadar

Another simple dish.

Two eggs beaten lightly, add sliced potatoes, capsicum, sliced red onion / holland onion, salt & black pepper & spring onion. Add some chicken seasoning to taste (this one is up to you)

Cook over small fire. Toss over for thorough cooking.

You're done :)

Simple BBQ Chicken

 

What makes a good cook?

I'm not a good cook, I just cook anything that I have in my fridge. Be it chicken, vegetables.

As simple as this dish can be, it only consisted of:
Potatoes
Tomato
Green beans
& chicken with had been marinated with BBQ Sauce

The chicken were cooked in an oven. It was marinated with BBQ Sauce

And for potatoes, it was baked with slices of onions, salt, black pepper and some oregano which had been sitting on the shelf all these years which I'd lost count of.

The green beans & tomatoes were cut, and complemented the dish.

Pavlova

I made this!

Pantang larang yang perlu diikuti:
1. Bekas untuk pukul telur dan gula mesti kering
2. Masukkan gula satu sudu demi satu sudu
3. Sila beli heavy whipping cream bukan whipping cream
4. Lapik bekas dengan kertas/alas supaya senang hendak tarik pavlova keluar dari bekas.

Pavlova Recipe:

4 large (120 grams) egg whites
1 cup (200 grams) superfine (castor) sugar
1/2 teaspoon pure vanilla extract
1 teaspoon white vinegar
1/2 tablespoon cornstarch (corn flour)

           Topping:

1 cup (240 ml) heavy whipping cream
1 1/2 tablespoons (20 grams) granulated white sugar (or to taste)
1/2 teaspoon pure vanilla extract
Fresh fruit - kiwi, strawberries, raspberries, blackberries, passion fruit, peaches, pineapple, or other fruit of your choice

Pavlova: Preheat oven to 250 degrees F (130 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper. Turn the parchment paper over so the circle is on the reverse side.

In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers). Beat in the vanilla extract. Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, gently fold in. Spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)

Bake for 60 to 75 minutes or until the outside is dry and is a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.) 

The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days. 

Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Serve immediately as this dessert does not hold for more than a few hours.
Serves 6 to 8.

Read more: http://www.joyofbaking.com/Pavlova