*INTRODUCING

A new addition to complete my kitchen :)
I am so glad that i found this, Seriously!
Because i want to create the ultimate Tuscan kitchen.

Btw, It's a Sonoma Collection fruit bowl and cookie jar.
The price is very good and it's hand-painted by expert craftsmen. Can't get any better.
Absolutely a beautiful and elegant piece, Love it!

I bought it from here. Go get yours :)
Here's more picture, Enjoy folks:

*Pics Courtesy of Mysexykitchen

*FROSTING RECIPES

Here's the Frosting Recipes that i promise to u guys :)
Sorry for the delayed post folks!

*COCONUT FROSTING
Makes about 3 Cups
Start to finish: 10 Minutes (FAST)

Ingredients:
- 2 Tbsp Heavy Cream
- 1 Tsp Coconut Extract
- 1 Tsp Vanilla Extract
- Pinch Salt
- 16 Tbs (2 Sticks) Unsalted Butter, Softened
- 1/4 Cup Cream of Coconut
- 3 Cups Confectioners' Sugar

Directions:
1. Stir the cream, extracts and salt together until the salt dissolves.
2. Beat the butter and cream of coconut in a large bowl with an electric mixer at medium-high speed until smooth about 20 seconds. Reduce the speed to medium-low, Slowly add the confectioners' sugar and beat until smooth 2 to 5 minutes.
3. Beat in the cream mixture. Increase the speed to medium-high and beat until the mixture is light and fluffy about 4 to 8 minutes.

*FYI:
3 Cups Confectioners' Sugar is too sweet for me.
So, I reduce to 1 1/2 Cups to 2 Cups.

*To Make Ahead:
The frosting can be made up to 2 days ahead and refrigerated, Wrapped tightly in plastic wrap. Before using, Let stand at room temperature to soften then whisk briefly to re-luff.


And here's another frosting recipe.
This frosting should be spread on very thick.
Then swept into big, glossy swirl using the back of a spoon.
This recipe will make enough for a two-layer cake, a three-layer cake or two 9 by 13 inch sheet cakes.

*SEVEN-MINUTE FROSTING
Makes 5 Cups
Start to finish: 15 Minutes (FAST)

Ingredients:
- 1 1/2 Cups Sugar
- 2 Large Egg White, At room temperature
- 6 Tbs Cold Water
- 1 1/2 Tbs Light Corn Syrup
- 1/4 Tsp Cream of Tartar
- Pinch Salt
- 1 Tsp Vanilla Extract

Directions:
1. Bring 2 inches of water to a simmer in a large saucepan. Combine the sugar, egg whites, water, corn syrup, cream of tartar and salt in a large bowl.
2. Set the bowl over the saucepan and beat with a hand-held electric mixer on high speed until the eggs whites have quadrupled in volume and are shiny about 7 minutes.
3. Remove the bowl from the saucepan, Add the vanilla and continue to beat for 2 minutes, Use immediately.

*Test Kitchen Tip:
This classic frosting is more like glossy, snow-white meringue than frosting due to its fluffy, ethereal texture. And because of its unique cooking method, The recipe yields an ample amount. There is simply no way to halve or decrease it.
But that's' good, Because when you ice a cake with this frosting you really lay it on thick, Then fashion big pretty swirl. Depending on the cake you are icing, You may have some extra frosting.

*Making 7 Minutes Frosting:
The only way to make this magically fluffy, snow-white frosting is to whip it in bowl set over a double broiler. Its easiest though to set a large bowl over a pan shimmering water (Rather than use a double broiler) because the bowl provides more whipping room.

*Recipes Courtesy of The America's Test Kitchen Family Cookbook Pg.538 & 533
*Pictures Courtesy of Mysexykitchen

*DARK CHOCOLATE CUPCAKES

Hello again guys, How r ya?
Here's my dark chocolate cupcakes creation entree.
Quick to make and very chocolate-y.
These cupcakes can be put together without the use of an electric mixer.


Basically i make a dark-chocolate cupcakes as a base.
Then i added with some chopped walnuts, kashi cereal, coconut frosting along with some toasted shredded coconut and heart confetti sprinkle on top.
You can also adds with whatever you like, Help yourself :)


Btw, I will post up the coconut frosting plus 7 minutes frosting recipe shortly.
Here's another shot of my cupcakes creation, Enjoy :)

Ingredients:
- 16 Tbsp (2 sticks) Unsalted butter, Cut into 16 pieces
- 4 Ounces Bittersweet Chocolate, Chopped
- 1 Cup Dutch-Processed Cocoa Powder
- 1 1/2 Cups All-purpose Flour
- 1 1/2 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1 Tsp Salt
- 4 Large Eggs, At room temperature
- 2 Tsp Vanilla Extract
- 1 1/2 Cups Sugar
- 1 Cup Sour Cream

Directions:
1. Microwave the butter, chocolate and cocoa together, Whisking often until melted and smooth about 1 to 3 minutes. Set aside to cool until just warm to the touch.
2. Meanwhile, Adjust an oven rack to the middle position and heat the oven to 350 F. Line two muffin pans with cupcake liners. Whisk the flour, baking powder, baking soda and salt together in large bowl and set aside.
3. Whisk the eggs and vanilla together in a large bowl. Slowly whisk in the sugar until combined. Whisk in the cooled chocolate mixture.
4. Sift 1/3 of the flour mixture over the batter then whisk it in. Whisk in the sour cream. Sift the remaining flour mixture over the batter and whisk until completely incorporated (The batter will be thick).
5. Fill the cupcake liners about 2/3 full. Bake until a wooden skewer inserted into the center of a cupcake comes out with few crumbs attached about 18 to 22 minutes, Rotating the pans halfway through baking.
6. Let the cupcakes cool in the pans on wire racks for 5 minutes. Remove from the pans and let it cool completely on the racks before frosting about 1 hr.

*Oven Temperature Matters:
Just 25 degrees makes a difference in this chocolate cupcakes recipe. Bake at 375 degrees, The cupcakes form odd peaks. Bake at 350 degrees, They form domed tops that are much easier to frost.

*To Make Ahead:
The cupcakes can be stored, Unfrosted in an airtight container at room temperature for up to 3 days or frozen in zipper-lock freezer bags for up to 3 weeks. Defrost at room temperature before frosting.

*Tips For The Ultimate Cupcakes:
The ultimate chocolate cupcakes taste just as good to adults as they do to kids. The first key is to use both cocoa and chocolate to really drive home the chocolate flavor.
Second, Using melted butter made these little cakes more tender and eliminated the need for an electric mixer.
Lastly, Sour cream makes the cupcakes taste even moister and richer.

*Recipe and Tips Courtesy of The America's Test Kitchen Family Cookbook Pg.534
*Pictures Courtesy of Mysexykitchen

*HAPPY VALENTINE'S DAY

HAPPY VALENTINES DAY EVERYONE :)
Hope u had a great one, Catch u later!

xoxo'
Mysexykitchen

*Picture Courtesy of Mysexykitchen

*APPLE - LICIOUS

Whether you saute them to dress up a savory entree,
Or keep them handy for casual crunching, Apples are a fresh fall favorite.



Any way you slice them, Be sure...
To reference the following chart for a perfect bite every time.
1. BRAEBURN
*Look and taste: Pinkish-red apple with a spicy-sweet flavor and crisp texture.
*Best for: Snacking.



2. CAMEO
*Look and taste: Red stripes over cream-colored background and a sweet-tart flavor and crisp texture.
*Best for: Snacking, Baking and Cooking.


3. FUJI
*Look and taste: Red and yellow-striped apple with a sweet flavor and a crisp texture.
*Best for: Snacking.


4. CORTLAND
*Look and taste: Red apple with a sweet-tender interior.
*Best for: Snacking, Baking and Cooking.


5. HONEY CRISP
*Look and taste: Mottled red apple with a sweet, mild flavor and a crisp texture.
*Best for: Snacking and Cooking.


6. JONAGOLD
*Look and taste: Green-yellow apple with a red bluch and sweet-tart flavor and a crisp, juicy texture.
*Best for: Snacking, Cooking and Baking.



7. GRANNY SMITH
*Look and taste: Green hued apple with a tart, crisp texture.
*Best for: Snacking, Baking and Cooking.



8. MCINTOSH
*Look and taste: Deep red with a green blush, This apple is tart and tender.
*Best for: Snacking and Cooking.


9. GALA
*Look and taste: This apple comes in a variety of colors, All with a super sweet flavor and crisp.
*Best for: Snacking and Cooking.


10. ROME
*Look and taste: A red mildly tart apple.
*Best for: Cooking and Baking.



There you have it, I hope you find these articles helpful.
My favorite apple gotta be Jonagold and Pink Lady, So delicious :)
Here's some fact about eating apples everyday, Enjoy!

Five reasons to eat an apple everyday:

• Your Diet - Apples are the perfect, portable snack: great tasting, energy-boosting, and free of fat.

• Your Heart - Research confirms it! The antioxidant phytonutrients found in apples help fight the damaging effects of LDL (bad) cholesterol.

• Your Digestion - Just one apple provides as much dietary fiber as a serving of bran cereal. (That's about one-fifth of the recommended daily intake of fiber.)

• Your Lungs - An apple a day strengthens lung function and can lower the incidence of lung cancer, as well.

• Your Bones - Apples contain the essential trace element, boron, which has been shown to strengthen bones - a good defense agianst osteoporosis.

*Articles Courtesy of Landolakes and Here
*Pictures Courtesy of Mysexykitchen, Here, Here and Here

*DURIAN CAKE (KUE DUREN)

I make these delicious dessert (Durian Cake) last week.
I eat most of the cake since my babe doesn't like Durian :)


I found one good recipe Here.
I follow some of the recipe plus i added some other ingredients.
I use 2 stick unsalted butter instead of 1 stick unsalted butter, Turns out the taste is very rich.


I bake my durian cake in my bundt pan instead in cake tin and i use frozen durian.
Here's before and after oven pictures:

Ingredients:
- 16 Oz (454 gr) Frozen Durian
- 2 Stick Unsalted Butter, Softened
- 230 gr White Sugar
- 250 gr All-Purpose Flour, Sifted
- 1/2 Tsp Vanilla Essence
- 1/2 Tsp Baking Powder
- 1/4 Tsp Salt
- 25 ml Coconut Milk
- 4 Eggs

Directions:
1. Beat butter and sugar until pale and fluffy.
2. Add eggs one by one, Beat well each addition.
3. Combine and sift flour, baking powder and salt. Dump flour mixture into wet mixture. Mix thoroughly.
4. Add vanilla, coconut milk and stir well. (The batter is supposed to drop and not stuck in a lump). Bake 350 F for 45-50 min.

*Durian is the fruit of trees of the genus Durio belonging to the Malvacea. Widely known and revered in Southeast Asia as the "King of Fruits".

The fruit is distinctive for its large size, unique odor and formidable thorn-covered husk.

The name durian comes from the Malay word duri (thorn) together with the suffix-an (for building a noun in Malay), meaning "Thorny Fruit".


*Recipe Courtesy of Here
*Pictures Courtesy of Mysexykitchen and Here

*HOW TO BAKE THE PERFECT BUNDT CAKE

This helpful tips came from Nordic Ware baking pans.
I bought their bundt cake pan at Costco.


You do not have to be a culinary expert to bake a perfect bundt cake in any Nordic-Ware shaped pans.
You just need the proper tools and the inside know-how!
Say goodbye to cake sticking to the sides of the pan.
And hello to the many "oohs" and "ahhs" you'll get when presenting your work of art to guest or to the kids.


Here's some helpful hints for fail-safe results:
1. Prepare the pan
Using a pastry brush, Lightly coat the entire inside surface of the pan with solid vegetable shortening. Then dust slightly with flour (We recommended Wondra Flour for best results). Briskly tap the pan several times with the palms of your hands to distribute the flour evenly and then turn pan upside down over a sink to remove excess flour.
*Here's Wondra Flour picture:


If you prefer spray, We recommend using a non-stick baking spray containing flour such as Baker's Joy. Brush the spray into each groove to coat. Then turn pan upside down on a paper towel allowing excess oil to drain.

Avoid using a spray containing lecithin, As it cause a gummy residue to build up on the non-stick surface of the pan.
*Here's Baker's Joy spray picture:


2. Avoid bubbles in the batter
Slowly pour batter into one corner of the pan and allow the batter to slowly fill the pan from that position rather than circling the pan with the bowl of batter. Gently tap the filled cake pan on the counter a few times to dissipate air pockets.

3. Bake And Cool
Place the pan on the center rack of the oven. Bake for time indicated and cool 10 minutes in pan. No less, No longer before inverting.

With hot pads, Gently shake the pan from side to side to loosen cake from pan. You should hear the cake shifting in the pan. A plastic spatula may be used to carefully loosen the cake around the center tube and sides if sticking persists.

4. Invert, Cool and Decorate
Invert cake onto serving plate or cooling rack, Continue to cool as recipe directs. Dust with powdered sugar or drizzle your favorite sauce on top.


I've been using this Nordic-Ware bundt pan lots along with Baker's Joy spray.
I love it because my bundt cake always turns out pretty damn good every time :)

Here's my 2 favorite bundt cake pan:
One from Nordic-Ware (Silver) and the (Yellow) bundt pan from my mom-in law.
Here's the pictures:


*Tips Courtesy of Nordic Ware Bundt Cake Pan
*Pictures Courtesy of Mysexykitchen, Here and Here

*DINNER FOR TWO

Today i make a simple yet easy vegetarian dinner.
Tonight's dinner menu:
Fresh vegetables soup, Kung pao veggie chicken, Spicy tofu with cranberries, Vegetables fritter or Bakwan in Indonesian language.


And for the dessert: Durian cake.
Durianlicious...mamamia!
I feel good yeah yeah :)
I will post up Durian cake recipe shortly.
Take care everyone.


*Pictures Courtesy of Mysexykitchen

*GOOEY MOCHA PUDDING CAKE

How to bake a scrumptious easy dessert?
Recipe came from Glamour magazine Feb' 08 edition.
Top Chef judge Ted Allen shared this family recipe.
(Its his Aunties).
It combines chocolate cake with hot coffee.
(He makes his with Godiva chocolate creme flavored, But any java will do).


I makes mine with regular java. Turns out a bit bitter.
Next time i will be using Godiva chocolate creme flavored for sure. So i know how it turns out.
I'm pretty damn sure its very good.
Hello, Its freaking Godiva for goodness sake :)


You can also combine regular java with semi-sweet mini chocolate chip morsels or sweet dark chocolate.
Anyway, Here's the Godiva coffee picture so u get the idea. Or u can go to their website, Here.


Nice garnishes with a spoonful of whipped cream and strawberry or berries.
Since i don't have a whipped cream, I garnish it with strawberry.

Ingredients:
- 1 1/4 Cups Sugar
- 1 Cup Flour
- 1/3 Cup Butter, Softened
- 1/2 Cup Brown Sugar
- 1 1/4 Cups Hot Coffee made with Godiva chocolate creme coffee
- 1/2 Cup Milk
- 7 Tbsp Powdered Cocoa
- 2 Tsp Baking Powder
- 1 1/2 Tsp Vanilla
- 1/4 Tsp Salt

Directions:
1. Heat oven to 350 F. In medium bowl, Combine 3/4 cup sugar, flour, 3 tbsp cocoa, baking powder and salt.
2. Blend in milk, butter and vanilla and beat until smooth. Pour batter into a 9-inch square pan.
3. In small bowl, Combine remaining 1/2 cup sugar, 4 tbsp cocoa and brown sugar. Sprinkle over batter. Pour coffee over top, Do not stir.
4. Bake 35 to 40 minutes or until the center is set. Let cool. Serves 9.


*Recipe Courtesy of Ted Allen (Top Chef Judge)
*Pictures Courtesy of Mysexykitchen and Here