Saturday, November 22, 2008


I know this is had nothing to do with my baking stuff :P

I can't get over of Britney Spears new song (Unusual You)
Sounds pretty good dude, Click Here to listen.
It has an amazing beat almost mystical.
I think its going to bang in the club, I hope so :)

I can't wait to pick up her new album *Circus* due Dec 2nd '08.
To get sneak preview of her new album just go to YouTube or Click Here

Most of her new song sounds pretty good, Reminds me of her old-good day.
Queen B is back b*tch hahaha *lol*, Keep it up girl!

*Pics courtesy of Here

Thursday, November 20, 2008


Holiday Season is around the corner y'all!
Are u guys excited? I am.
I love holiday season because of the food, the gift, the decoration, the spirit, the music, the togetherness (You named it, I love it!)
This is one of my favorite times of the year :)
One thing i don't like is the weather, Its freaking cold.

Since its holiday season around the corner,
You guys might doing some baking or maybe (not)?
Well, I just want to share with y'all about some good tips,

"Learn when and how to use the different types of flour and sugar"
It's a good idea to brush up on your knowledge of these two important ingredients.
Use this guide to help you stock your pantry with the right stuff so you can bake like a pro, Hope this helps.

All-purpose flour:

This basic flour is made from a mixture of high and low gluten wheat, and can be used in most baked goods. It can be bleached or unbleached, and the bleaching process is either natural or chemical. The two kinds can be used interchangeably in recipes. Flour is usually sold pre-sifted, which means you just need to give it a quick stir before you scoop it into a measuring cup.

Whole-wheat flour:
A favorite of health-conscious bakers, whole-wheat flour contains the wheat germ. It's high in fiber and nutrients, and also has a high fat content. You can substitute whole-wheat flour for half the all-purpose flour in a recipe, but any more could result in tough baked goods.

Cake flour:
This finely ground soft-wheat flour is high in starch and low in protein, your best option for baking tender cakes and pastries.

Bread flour:
Specially produced for yeast breads, this flour maximizes gluten content by using mostly hard wheat flour, plus other ingredients to help the yeast perform its best.

Granulated sugar:

Sugar is important for baking – it makes cookies sweet and doughs tender. Granulated sugar is the most common type of sugar used, and it is made from sugar cane or beets.

Brown sugar:
This sugar is plain granulated sugar mixed with molasses. The color, light or dark, depends on the amount of molasses mixed in, and the darker version has a stronger molasses flavor. It is sold in boxes or plastic bags, but the bags are better at helping it retain its moisture. If you find your brown sugar has gotten hard, place it in a plastic bag with an apple wedge and leave it sealed for a day or two. The moisture will be magically revived.

Superfine sugar:
Also called castor sugar, superfine sugar is more finely ground than table sugar. It dissolves easily and is often used for meringues and when using cool liquids.

Confectioners' sugar:
Made from granulated sugar ground into a fine powder and mixed with a small amount of corn starch, confectioners' sugar is commonly used to make icings and candy, and is often decoratively dust over desserts. Because it tends to clump, it's a good idea to sift confectioners' sugar before using.


*Tips courtesy from Here

*Pictures courtesy of Here and Here

Wednesday, November 12, 2008


Hello there!
Sorry for the delayed posting.
I was so busy this past months.

It's been a week I'm craving for this sweet dessert.
And today i had a chance to do it.
I copy the recipe from NCC site, Here
Btw, Sorry if my crepes (skin) doesn't look that good becasue i was in hurry.
Its a very easy recipe to follow and very tasty.
Reminds me of my childhood memories *Good times*

*For the crepes:
- 2 Eggs
- 250 gr All-Purpose Flour
- 500 ml Coconut Milk
- 1/2 Tsp Salt
- 2 Drops of Pandan Extract
- Vegetable Oil for Frying (I used unsalted butter, Yummy!)
*For the filling:
- 3 Cups Unsweetened Dry Coconut Thread
- 150 gr Palm Sugar, Cut very thinly
- 2 Pandanus (Pandan) Leaves
- 100 ml Water
*For the crepes:
1. In a bowl put flour, eggs and salt, Mixed together with spoon and pour coconut milk little by little until the mixture is creamy and watery texture. Put the pandan extract and mixed thoroughly.
2. Prepare the flat frying pan or crepes pan and pour oil or butter a little bit. Pour about 2 tablespoon of mixture in the pan. Fry it until a little bit brown and set a side.
3. Take one crepes skin and put about 1 tbs of the filling, Fold it into envelope style.
*For the filling:
In a medium saucepan, Throw all filling ingredients and cooked it together until brown and thick.
*Recipe Courtesy of Here
*Pics Courtesy of Mysexykitchen