Sunday, April 25, 2010

Sponge Cake

I saw these really cute cake moulds at Daiso & I knew I had to get them! So adorable right?! I also used the sponge cake mix from Daiso. It's fuss free & easy to use. The result is a light, fluffy and spongy cake. The cake is also not sweet, just nice for my icing frosting. =)

Monday, April 5, 2010

Banana Chocolate Chip Muffin

We had a wonderful Easter with activities packed for the long weekend. We were out quite often so didn't get the chance to finish a bunch of bananas I bought last Fri. The last time I baked a banana cake, so this time I've decided to make muffins out of them before they spoil. The banana muffins were very aromatic when baking in the oven. They tasted lovely but the texture was a bit weird. It's not hard but it's quite dense, sticky and chewy. Nevertheless, my darling Fat cheeks gobbled hers down and licked her fingers after. She's the sweeting thing.

Hiaz, I guess I just don't seem to have much luck when it comes to muffins. =(

Saturday, April 3, 2010

Crepes with Caramel Sauce

This is wonderful for weekend breakfast. The sauce is so very delicious I can't stop dipping my fingers into it. It's thick, rich and luscious. The soft crepes soaks up the sauce making every bite heavenly. Hubby & Fat cheeks loved it and mopped their plate squeaky clean. Infact hubby loves the sauce so much he drizzles the sauce over the apples for a quick snack. =) Never knew making caramel sauce was this easy this scrumptious. Now the only thing I'm missing is a tub of vanilla ice cream to drizzle my sauce on. Yumz.

Ingredients for Caramel Sauce:
(makes about 2 cups)
- 50g butter
- 3/4 cup brown sugar
- 80ml corn syrup
- half a can of condense milk
- 1/2 tsp vanilla essence
- a pinch of cinnamon

- Melt butter on low heat
- add sugar, syrup and milk, stir well (use wooden spoon as it can get very hot)
- increase to med low heat & bring to boil, all the while stiring to prevent burning
- once starts to boil, remove from heat & stir in vanilla essence & cinnamon
(for thicker sauce, allow to boil longer)
- serve warm

Ingredients for Crepes:
(I made 12 pcs)
- 1 cup plain flour
- 1 tbsp sugar
- 2 cups milk (I used evaporated milk)
- 2 eggs
- 20g butter, melted

- shift flour into a bowl & stir in sugar
- in a seperate bowl, whisk together milk & eggs till well combined
- make a well in the centre of dry ingredients, gradually whisk in milk & egg mixture till smooth
- rest for 30mins
- brush pan with butter (repeat this step before cooking every pc crepe)
- pour 1/4 cup of batter into pan & try to spread the batter thin by tilting pan
- cook for 1-2 mins, when crepe starts to bubble, flip over for another minute
- remove from pan, fold half then quarters
- serve warm with fresh fruits & drizzle with caramel sauce