Tuesday, September 29, 2015

Moist Banana Muffin

I am going all muffin crazy these days for snack time.  Its so easy and individually served so the kids can pick them up anytime and eat.   The most important thing here is all is mixed in a bowl and that is my kinda snack.


1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3 bananas, mashed
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1/3 cup vegetable oil
1 1/2 teaspoons pure vanilla extract


Preheat oven to 375 degrees F. Lightly grease 12 muffin cups, or line with muffin papers.
In a large bowl, combine 1 1/2 cups flour, baking soda, baking powder, salt and cinnamon.
In another large bowl, beat together bananas, sugars, egg, oil and vanilla. Stir the banana mixture into the flour mixture just until moistened. Evenly scoop batter into prepared muffin cups.
Bake in preheated oven for 18 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean.

Money cake for Judy

Made this cake for an order.  

Cake for a friend

This is a yellow cake with raspberry filling and buttercream frosting.

Muffin Tin Pizza

I was surfing the web thinking of a snack for the kids then I saw this super easy mini pizza.  I had all the ingredients on hand and it took me only about 15 minutes to make this tasty snack.


Pillsbury cresent roll
Mini pepperoni
Chicken sausage (optional), cooked
Pizza sauce
Mozarella cheese, shredded


  • Preheat oven to 350 degrees.  Spray a 12 cup muffin tin.
  • Put the pepperoni, sauce, mozarella cheese and mix to blend.
  • Take the cresent rolls apart and lay inside each  muffin tin taking care to close the bottom so the filling does not come out.  
  • Top each filling with more cheese if desired.
  • Bake until golden brown.  Remove and serve. 

*  There is no measurement here,  use your best judgement

Easy Enchilada

I was thinking and thinking of what i should prepare for my family dinner tonight and oh my, was I thrilled to come across this super easy recipe.  It was so flavorful and I am so impressed.


10 pc tortilla
2 lb ground beef
onions, cubed
garlic, minced
1 jar corn and bean salsa
Enchilada sauce
2 cups mexican cheese


Brown the meat.  Drain out the liquid.  Add onion and garlic.  Once the onion turns translucent, switch off the stove.

Add 1/4 can of Enchilada sauce, half the cheese and 1 jar of corn salsa. Adjust seasoning if needed and add some chopped cilantro.

Spray a 9 by 13 inch baking dish.  Arrange the tortilla facing upwards and fill it equally with the meat fillings.  Close the tortilla with seams facing down.  Pour the balance sauce on top and sprinkle with more cheese.

Bake at 350 degrees for about 45 minutes or until cheese melts and bubbly.

Note:  Most of my recipes will not have measurements because I feel everyone has unique and different taste so I just add however much I need.

Kuah Rojak

I have been yearning to eat this ever since we came here.  We used to buy this all the time from hawkers and its too delicious especially the sauce being a little spicy and at the same time sweet. Dipped with fruit of different texture gives this dish a special autenticity that you just cant get anywhere.


Dried Chili - Boil
Belacan - 1/4 in
Brown sugar
Palm Sugar
Dark soy sauce
1/2 tsp flour ( to thicken the sauce)

Quantity of ingredients depends on how spicy and sweet you want the sauce to be *


  • Blend chili and belacan till fine.
  • In a nonstick pot, melt the brown sugar and palm sugar in a little bit of water. Not too much as you do not want the sauce to be too watery.  Once the sugar melts, add the blended ingredients, salt, dark soysauce and flour.  Cook in slow heat till everything has combined and sauce is thick.
  • Dish out and sprinkle with chopped peanuts.
  • This sauce can be served with Pineapple, cucumber, Jicama(Sengkuang), mango and rojak crackers