Thursday, May 7, 2015

Buttercake ( fluffy )

This time around I used cake flour instead of regular all purpose flour and add 1 tb baking powder.  Also I separated the egg whites and whipped them till stiff peaks form and added to the batter at the end.

The result was a super moist and fluffy buttercake.  Can be stored in refrigerator and microwaved before serving.

Confirmation Cake

Made this cake for my church.  Its a white cake with buttercream frosting.  Flowers are made with gumpaste.

Monday, April 13, 2015

Carrot Cake (48th Birthday)

Carrot cake......its something that I will not get for a birthday cake because of bad experience when my kids bought it for me for my birthday.  This year I thought I would make it for my darling hubby since he loves carrot cake.  Actually this is my second attempt with this cake and I must say that this cake is so moist and soft even after 4 days in the refrigerator.

This is a true recipe.  There are many recipes out there with fruits and nuts added into this cake but a true carrot cake is fruit whatsoever and the only nut are the ones I use to coat the outside and of course no carrot cake will be complete without cream cheese frosting...

Source: Sweetpea's kitchen


2 1/2 cup all purpose flour
1 1/4 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp ground black pepper
1/2 tsp nutmeg
1 tbsp ground cardamon
1/2 tsp salt
3 cups grated carrot
1 1/2 cup granulated sugar
1/2 cup packed brown sugar
4 large eggs
1 1/2 cup vegetable oil or canola oil

Grease two 8 inch pan and line with parchment paper.  Preheat oven to 350 degrees.
In a bowl, mix the dry ingredients including the spices and using a wire whisk, stir around until all the ingredients are mixed thoroughly.

In a another mixing bowl, add the oil and sugars. Beat for 2 minutes then add the eggs one at a time. Beat thoroughly.  Using a spatula, add the flour mixture and carrot. Mix well.  Pour into the prepared tins and bake for about 40 minutes or when tested with a toothpick, it comes out clean.

Cool on a wire rack completely.  Frost with cream cheese frosting.

Cream Cheese Frosting

16 ounce of cream cheese, room temperature
1 stick butter (1/2 cup), room temperature
1 tsp vanilla essence
3 cup confectioner sugar
a pinch of salt

* In order to keep the frosting from becoming too runny, do not beat too long.  Just mix until it incorporates throughly.

White Almond Sourcream Wedding Cake with Blueberry Topping

My daughter's friend requested this cake for a get together.  I used the white almond wedding cake recipe for this cake.

I absolutely love this cake.  It's so easy but tastes amazing. I used cream cheese buttercream frosting and filled it with Duncan Hines blueberry pie filling.


2 box white cake mix
2 cup flour
2 cup sugar
1 1/2 Tsp salt
8 egg whites
2 2/3 cups water
4 Tbls vegetable oil
2 cup sour cream
2 Tsp vanilla essence
2 tsp almond extract

Mix all the dry ingredients together In a mixing bowl.  Add the wet ingredients and beat well for 2 minutes on low setting.

One recipe makes 

One 14" and one 6" round
One 16" round or one 12" +  one 10" round
One 12 × 18 "sheet cake 
One 12" + 8"+ 6" round

Half recipe makes

Two 8" round or two 6" + 6 cupcakes

13th Birthday Cake (German Chocolate Cake)

I have been wanting to post this since last month but just do not have the time.  It is my son's birthday and he loves German chocolate cake so I thought that will be the best cake to bake for him.  Used my previous recipe for this and again this recipe never let me down.

The cake was moist and fluffy. The frosting  was the show stopper.  Never ever will I use a store bought frosting.  Yes, it takes a little extra time but the good thing is that you can prepare the frosting ahead of time.

Easter Cake (Bunny and Bird)

First time making an Easter cake.....loved it. Used my every favorite chocolate cake recipe....Hershey Chocolate Cake and frosting!

Rabbit cake was yellow cake with chocolate filling and buttercream frosting.  Topped with coconut shreds.

Friday, February 13, 2015

Crockpot Minestrone Soup

Yummmmy this is another favorite soup of mine and I can actually eat them for days.  Its super healthy with all the vegetable and just the right amount of pasta.  Have a bread on hand and its all you need.   Its been cold for a couple of days and I just cooked  in my every trusty crockpot and just freeze them individually and pop it in the microwave when I wanted to have some. 

You can totally make it vegetarian by using vegetable broth..

Crockpot Potato Soup

Interesting venture today.  I made something that I disliked for a very long time...POTATO SOUP.  Whats about it that is so very delicious which made me make it couple of times now.  Bacon and cheese!!!

We had a church gathering and everyone was asked to bring soups and after looking around, I found this wonderful crockpot soup which does not need babysitting.  All in a pot ! and best of all no knife and cutting board.


1 30oz frozen diced hash brown
1  can condensed cream of chicken soup
1 32oz box of chicken broth
1 8oz cream cheese (full fat)
1 packet of bacon bits ( half to add into the soup mix and the other half for garnish)
1 packet of shredded cheddar cheese (garnish)
Salt and Pepper to taste


In a slow cooker add all the ingredients and cook on high for about 4 to 5 hours.  About 1 hour before cooking time is over add the cubed cream cheese. Stir well.  Cheese will be white and curdy but keep stirring every now and then. It will eventually melt and thicken the soup.

Serve with remainder bacon bits and cheddar cheese.

Friday, January 23, 2015

Steamed Fish (Chinese style)

I have never steamed fish fearing that it might smell or worst still that I might overcook the fish but today I tried steaming and it's so perfect and yummy...


2 pcs of cod fish (I bought the cod steaks without skin)
You can use any type of white fish.
white pepper


1 Tb Light Soy Sauce
1Tsp Sugar
1 Tb water
1 Tb Hsao Xing Wine (Chinese cooking rice wine)


3 clove garlic ( chopped finely)
1 Tb cooking oil
Spring onions
Sesame oil


Clean fish and pat dry.  Place fish in the middle of steaming place and place ginger on top.

Bring water in steamer to boil and place the plate on top and steam for 7 minutes.

Meanwhile, bring the sauce to a simmer. Take it off the heat.

In another pan, fry the garlic in the oil.  Dont let it burn or else it will taste bitter.

Check for fish doneness. When done, take the fish off the steamer and pour away the liquid in the steaming plate.

Add a dash of pepper and pour the soy sauce mixture on the fish and garnish with the golden brown garlic and spring onions.  Serve immediately.

Pizza Dough

Guess what? I made pizza from scratch and it turned out simply superb.  I even made it the 2nd time and it was better.  The dough is pretty straight forward and does require a little rising time but I am sure we can spare at least 1 hour of ahead time for dough preparation.  I made Hawaiian Pizza and the ever so popular Pepperoni Pizza.

Source:  Sally's Baking Addiction


1 packet ( 21/4 tsp) yeast
1 1/3 cup warm water
3 1/2 cup flour plus more if needed
3/4 tsp salt
2 Tb olive oil
1 Tb sugar
1 tsp Italian seasoning, optional
cornmeal, dusting the pan


Combine yeast, water and 1 tsp of sugar. Mix and leave in a warm place until yeast is foamy and dissolved.

In another bowl combine the flour, salt, olive oil, seasoning and balance of the sugar.  Pour in the yeast mixture and knead dough adding in more flour as needed.  Dough needs to be soft and elastic when poked in with finger it should slowly bounce back up.  Cover tightly with clingwrap or kitchen towel ( I usually have one towel just for making bread).  Let rise in warm place, I usually place my bowl inside the oven for about 1 hour or until double in size.

Once it has rise up, punch the dough down and let it sit for another 15 minutes.  At this point you can freeze the dough by place it in a oiled ziplock and sealed tightly for about 3 months.  **

Preheat the oven to 450 degrees.

Oil the pizza pan and spread with cornmeal.  Take the rested dough and spread out.  Pinch the sides slightly to create a rim.  Spread the pizza sauce ( I bought a store bought one).  Fill in the delicious toppings.  Bake in a screaming hot oven for about 15 to 20 minutes.  Take it out and slice it immediately and serve.

Leftover pizza can be stored tightly in the refrigerator and reheated when needed.

** Its important to know that this recipe is enough to make two 12 inch pizzas.

Put your frozen pizza dough balls(s) in the fridge overnight or for about 12 hours to thaw.  When ready to make the pizza, remove the dough from the refrigerator and set out on the counter to rest for 30 minutes and come to room remperature.