Delicious Blueberry Cheese Muffins

Hi there....

sorry for the silence! I had been pretty busy dabbling with a few other things in my life hence the lapse. Anyway I hope life has been treating you'll well? If your answer is 'YES', good on you!... and if your answer is otherwise, don't fret! Just keep the faith, think POSITIVE & MOVE ON!

These muffins don't just look amazing but let me tell you that they are worth all the time and effort taken. Once you take a bite and let your teeth sink into it, you would know what I am talking about! So go get your two bowls out and start measuring your ingredients and 'whip' up this DELICIOUS muffin!

Ingredients:

2 cups flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoons salt
2 teaspoons vanilla
1 egg
3/4 cup milk
3/8 cups oil (1/4cup + 2 tablespoons)
1/2 cup cream cheese (cut into cubes or chunks)
1/2 cup blueberry filling (you can substitute with jam if desired)

Method

1.Stir together dry ingredients in a large bowl
2. Add wet ingredients and stir just until moistened
3. Half fill the muffin tins with batter.
4. Add the cream cheese cube and top off with a teaspoon of the blueberry filling.
5. Then cover it with a table spoon of the batter.
6. Bake in a preheated oven for 25-30 minutes or until done.

*To test to see if the muffins are done, use a cake tester and if it comes out clean, then your muffin is done.

Mocha Muffin Mania

The Lovely Puffed Up Plump Mocha Muffin

Last weekend I felt like having something really nice, chocolatey and also something with some coffee in it. Being a caffeine addict, I stumbled upon this wonderful recipe.

These muffins take it one step further by adding a wonderful mocha flavour. As with all things chocolate, these Mocha Muffins are super delicious, as the mocha flavour comes from strongly brewed coffee. These muffins are the perfect breakfast food although by adding cappuccino chips (or chocolate chips)and nuts you can serve these any time of the day.

I tell you, I was really thrilled to see the outcome of my labour! Totally excited to find the end product - it rose up and never sank! Take a look at the pictures and you will know what I am talking about. Try it and see what I am talking about...



Mocha Muffins:



Preheat oven to 375 degrees F (190 degrees C). Position rack in centre of oven. Butter or spray with a non stick cooking spray 12 - 2 3/4 x 1 1/2 inch muffin cups.



Ingredients:

3 large eggs
1 cup (240 ml) buttermilk
3/4 cup (180 ml) safflower or canola oil
1/2 cup (120 ml) strong black coffee, at room temperature
1 teaspoon pure vanilla extract
1 1/2 cups (195 grams) all-purpose flour
1 1/4 cups (165 grams) whole wheat flour
1/3 cup (30 grams) Dutch processed cocoa powder, sifted
1 cup (210 grams) light brown sugar
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (100 grams) pecans or walnuts, coarsely chopped
1 cup (170 grams) cappuccino, semisweet, and/or white chocolate chips

In a large measuring cup or bowl whisk together the eggs, buttermilk, oil, coffee, and vanilla extract.

In another large bowl combine the flours, cocoa powder, brown sugar, baking powder, baking soda, and salt.

Stir in the chopped nuts and chocolate chips. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.

Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the centre of a muffin comes out clean, about 20 - 25 minutes.

Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

Makes about 12 regular sized muffins.

All The Facts Of The Carrot Plus A Lovely Recipe

How many times have your mommy asked us to eat raw carrots or drink carrot juice and you, being naughty as usual, have simply chosen to get out of her line of sight? Let me tell you something. Your mommy was absolutely right in asking you to eat carrot or drink carrot juice. The single vegetable provides your body with a large number of nutrients and each of them is extremely good for your health. In the following lines, we have provided complete information on the nutritional value of carrots and health/nutrition benefits of eating them.

Nutritional Value in Carrots

Carrot comprises of the following nutrients, which are very good for the body.

• Beta carotene (converted into Vitamin A by the body).
• Vitamin K, Vitamin C, Vitamin E (Alpha Tocopherol) and Vitamin B (Thiamin, Riboflavin, Vitamin B6, Folate, Niacin).
• Minerals like Potassium and Manganese
• Sodium, Fluoride and Phosphorus
• Iron, Zinc and Copper
• Selenium and Calcium
• Carbohydrates and Protein
• Biotin and Thiamine
  

Health Benefits of Carrots

• Carrot provides complete nutrition to the body. 100 grams of carrot comprises of 7.6g carbohydrate, 0.6g protein, 0.3g fat, 30mg calcium and 0.6 mg iron. Apart from that, carrots are also a good source of fiber, vitamin B1, vitamin B2, vitamin B6, vitamin C, vitamin K, biotin, potassium and thiamine.
• Carrots have been known to be very good for the health of spleen and stomach.
• Carrot is believed to help in treating impotence (lower sexual drive), sexual dysfunction, night blindness, long term cough, gas and cold.
• Researches have suggested that carrot might lead to diminished risk of heart disease and many types of cancer.
• Potash succinate, a nutrient found in carrot, is said to have anti hypertensive drug properties, making it useful for those suffering from high blood pressure.
• Carrot juice provides a lot of energy to the body. In the raw form, the vegetable is believed to have antiseptic properties.
• Carrot contains beta-carotene, which has been found to be very beneficial for the eyes.
• Carrots are very good for healthy skin, hair and bones. At the same time, they also cleanse the body.
• Fresh carrot juice helps an individual gain relief from stress and fatigue and makes him feel energized.
• Carrot soup is a very popular home remedy for diarrhea.
• Carrots can enhance the quality of breast milk.
• Carrot juice is known to prevent numerous infections and is said to be good for the adrenal glands.
• Carrot can help increase menstrual flow and is very good for those suffering from diabetes

Carrot Muffins have the look and flavor of a carrot cake only they are in muffin form. The original name for these muffins was 'Morning Muffin Magic' but you may also know them as 'Morning Glory Muffins'. These cinnamon scented muffins are loaded with flavorful ingredients; things like toasted nuts, sweetened coconut, grated apple, and grated carrots. Although these muffins need no adornment, sometimes I can't resist smearing them with a little cream cheese icing.

The pitfall with all muffin batters is in over mixing the batter and ending up with a tough muffin. So make sure you only mix the batter until the ingredients are combined and moistened. A few flecks of flour are fine. To make the job easier, plus to give the baked muffins a nice doomed shape, use an ice cream scoop to fill the muffin cups. Of course, if you do not have one, two spoons will do the job. As always, if you want standard sized muffins, only fill the muffin cups 2/3 full with batter. However, if you like your muffins with a crown fill the cups almost to the top. Just make sure to grease the top of the muffin pan so that as the batter overflows it does not stick to the top of the pan. And don't forget to fill any unfilled muffin cups with a little water to ensure even baking as well as preventing the pan from warping.

Carrot Muffins: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Place paper liners in 18 muffin cups. Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Peel and finely grate the carrots and apple. Set aside. In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir in the nuts and coconut. Set aside. In a separate bowl whisk together the eggs, oil, and vanilla extract. Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared muffin cups and bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack. After about 10 minutes remove the muffins from the pans and cool completely on a wire rack before frosting. Makes 18 standard-sized muffins. Frosting: Beat the butter and cream cheese until very smooth with no lumps. Gradually beat in the powdered sugar until fully incorporated and smooth. Beat in the vanilla extract. Place a dollop of the cream cheese frosting on the top of each muffin.

Carrot Muffins Recipe:

1/2 cup (50 grams) pecans, or walnuts, toasted and coarsely chopped

2 cups (270 grams) grated raw carrot (about 2-3 peeled carrots)

1 large apple, peeled and grated

2 cups (260 grams) all-purpose flour

1 1/4 cups (250 grams) granulated white sugar

3/4 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon (3.5 grams) salt

1 1/2 teaspoons ground cinnamon

1 cup coconut (sweetened or unsweetened) (optional)

3 large eggs

3/4 cup (180 ml) sun flower, corn, or canola oil

1 teaspoon pure vanilla extract

Cream Cheese Frosting: (optional)

1/4 cup (56 grams) unsalted butter, room temperature

4 ounces (1/2 cup) (110 grams) cream cheese, room temperature

3 tablespoons confectioners' (powdered or icing) suar

1/2 teaspoon pure vanilla extract

Enjoy!...Cheers!

Sherry

Something Unique About Carrots!

Just as I was about to share with you the Healthy Carrot Muffin facts and recipe, guess what I stumbled upon?...so I decided to go ahead with this video clip instead and look out for the later next week ok?

Cheers!

Sherry

RECIPE FOR PUMPKIN MUFFINS

Hello there! how have you been? I have been as busy as a bee with the daily routines..being Mom,wife, daughter, teacher, baker, cook, home-maker (maid), ah!.....and not to mention, driver! Well that's me and I am proud to know that I am living my life to the fullest. I simply LOVE my life, just the way it is! How about you?


As you know last week's post was just pictures and no details of the Delicious Pumpkin Muffin. I must say that it was a delightful snack which all members of my family enjoyed. Surprisingly my little son also took a liking to it.

Well, actually I was a little sceptical about how he would precieve it. I thought that he might just eat it to please me however I was so pleased to hear that he truly enjoyed it as he packed some of them for his school break two days in a row!

What makes me so excited is that I am able to pass on this humble yet very nutritious fruit or vegetable to my family in another form... We sometimes have it as a side dish for our meals. So now I have convincingly succeeded introducing the pumpkin muffin. An awesome achievement by my standards!

Just to share with you some of the nutritious facts of the pumpkin; The bright orange colour of pumpkin is a dead give away that pumpkin is loaded with an important antioxidant, beta-carotene. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. In the conversion to vitamin A, beta carotene performs many important functions in overall health.

Current research indicates that a diet rich in foods containing beta-carotene may reduce the risk of developing certain types of cancer and offers protect against heart disease. Beta-carotene offers protection against other diseases as well as some degenerative aspects of ageing.

Anyway without much delay, here is the 'HOW TO MAKE' these delicious VALUE packed delectables...


RECIPE FOR DELICIOUS PUMPKIN MUFFINS

Makes 1 dozen
Active time: 15 min.
Start to finish: 1 hour

INGREDIENTS:

1.5 cups all-purpose flour
1 tsp baking powder
1 cup pumpkin puree
1/3 cup vegetable oil (conola is my favourite)
2 large eggs
1 tsp pumpkin-pie spice (a combo of cinnamon, nutmeg, cloves, ginger, and allspice)
1.25 cups plus 1 tbsp sugar
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

1/2 cup sunflower seeds (optional)

1/2 cup raisins (optional)

Equipment: 12 foil or paper muffin liners; a muffin pan with 12 muffin cups.

DIRECTIONS:

Put oven rack in middle positions and preheat oven to 350F. Put liners in muffin cups.

Whisk together flour and baking powder in a small bowl.

Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1.25 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.

Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.

Divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden pick or skewer inserted into centre of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a wire rack for 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

Tips:

*When using fresh pumpkin, cut and clean the skin off the pumpkin and then cut into relativity big chunks. Then put in a pot of water covering just the top of the pumpkin. Then boil till tender. Keep a watchful eye on it so as to not over boil it. This will prevent the nutrients from being lost. Drain off the water. Reserve a just enough for blending.

When cooled put into blender and blend it until smooth with a little water saved earlier so as to get a thick consistency of the pumpkin purée.

Till next time....Enjoy baking!

Cheers!

Sherry

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Delicious Pumpkin Muffins

These are some of the ingredients used to make this delicious Pumpkin Muffin.

Apple Pie Day!

AN APPLE PIE READY, JUST HOT OUT OF THE OVEN!

Apple pies are a lovely treat for any afternoon tea or a desert to be savoured by family and friends, no matter what the occasion. It can be consumed simply on its own, hot or cold or with a dollop or two of vanilla ice-cream......simply yummy!

It all a matter of how you choose to enjoy this lovely pie. It will also taste good if you spread some powdered or icing sugar on the top of the crust. To get the best taste of the apple filling, I make sure I only use Granny Smith green apples. Well I must say that they produce a wonderful sour, sweet and tangy flavour which is simply unbeatable comparing to other brands of apples.

Perhaps you might want to try a hand at making this delicious Apple Pie? Here's the recipe and all the secrets revealed!

To Make Apple Filling

4-6 medium cooking green apples peeled, cored and sliced.
3/4 cup castor sugar plus extra for decoration
2 tablespoons water
1/2 teaspoon ground cinnamon or 1 piece of cinnamon stick
6 whole cloves
1 tablespoon marmalade
30 g butter

Ingredients for Pastry

2 cups plain flour
1/4 cup icing sugar
185 g cold butter
2 egg yolks
2-3 tablespoons cold water
milk, for glazing

For pastry:

1.Firstly sift the flour and then put the flour, icing sugar, and butter in bowl and mix lightly with finger tips to form bread crumbs like texture.

2. Mix the water together with the egg yolks and beat a little. Then pour it to the mixing bowl
and then very quickly and lightly incorporate the mixture to form a dough. Add a little water to it if it is too dry.

3. Turn the pastry flour on to lightly floured board and knead briefly to form into a smooth dough. Divide it into two - one slightly larger than the other. Cover them with cling wrap and put in refrigerator for a few minutes.

To Make Apple Filling

1. Combine the sliced apples and sugar, water, cinnamon and cloves in a large pan. Cover and cook over low heat, stirring occasionally, for about 20 minutes or until just softened.

2. Remove pan from heat and pour off excess juice. Remove cinnamon and cloves.

3. Add butter and marmalade. Mix gently and set a side to cool.

Preheat the oven to 210 C or 190F

Method:

1.Roll the larger pastry to line the bottom of the pie dish. Then spoon gently the prepared apples evenly into the line-pie dish.

2.Brush the pie rim with milk or water.

3.Lastly place the smaller pastry on top of the apple filling and pressed the edges to deal. Then trim the edges and of the pastry around the rim and press with fork to seal the circumference of the apple pie dish.

4. Slash 2 or 3 marks on the top of the finished pie so as to let steam during the cooking process to avoid it from bubbling the filling over that can be pretty messy.

5. Brush the top of the pastry with milk and sprinkle with the extra castor sugar on the top.

6. Bake for 30 minutes or until pastry is golden brown.

THIS IS HOW THE APPLE PIE LOOKS - AFTER IT'S BEEN 'ATTACKED'

Enjoy Baking & Eating!

Cheers!

Sherry

Mini Cherry and Raisin Muffins

Hello there! This weekend, I made the most tiniest muffins ever. I found these really cute little paper cups and so decided to make a cherry and raisin variety for tea. It came out really handy as it wasn't as big as the normal size which I normally bake. Well for someone who wants to enjoy eating minus the guilt, it was rather gratifying!




Here's the recipe:

Ingredients

2 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup white sugar
1 large egg
1 cup milk
2 teaspoons vanilla essence
1/4 cup melted butter
1/2 cup raisins, chopped
1/2 cup cherries, chopped

Method:

1. Preheat oven 190C
2. Sift flour, baking powder, salt and sugar into a large bowl. Make a well in the centre.
3. In a small bowl beat the egg with a fork. Stir in milk and butter.
4. Pour all at once into the middle of the flour mixture.
5. Mix quickly and lightly with the fork until moistened, but do not beat.
6. Lastly add in the raisins and cherries (lightly floured) to the batter. Do not worry if the batter is lumpy. DO NOT OVER BEAT.
7. Pour batter into paper lined moulds.
8. Bake for 15-20 minutes or until golden brown.

Have a hand at it and you'll surely agree with me that these sized muffins are good especially for those of you who want to go on a so called diet. But PLEASE don't fall into the trap of eating double servers!

Cheers!

Sherry

Hot Durian Muffins!

Hot Delicious Durian Muffins straight Out Of the Oven!

The taste of durians is definitely a taste to be acquired.... For those who LOOOVE it, come on and try this adventurous recipe!

Ingredients

2 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup white sugar
1 large egg
1 cup milk
1/4 cup vegetable oil
1 cup durian pulp, mashed (flesh from approximately 2 fruits, de-seeded)

Method:

1. Preheat oven 400F or 205C
2. Sift flour, baking powder, salt and sugar into a large bowl. Make a well in the centre.
3. In a small bowl beat the egg with a fork. Stir in milk and oil.
4. Pour all at once into the middle of the flour mixture.
5. Mix quickly and lightly with the fork until moistened, but do not beat.
6. Add the durian to the batter. Do not worry if the batter is lumpy. DO NOT OVER BEAT.
7. Pour batter into paper lined moulds or well greased muffin pans.
8. Bake for 20-25 minutes or until golden brown.

There you have it..It as easy as 1, 2, 3! You Gotta believe me, it is delicious....Crunchy on the outside and soft and yummy on the inside.

Have Fun & Enjoy!

Cheers!

Sherry

King Of The Malaysian Fruit!

Wow!..the durian which is also noted as The King Of Malaysian fruits is in season now! Guess what, I had tried my hand at making muffins out of these fruit and viola!...it tasted great.

Before I give you the recipe, allow me speak a little about this unique fruit. If you haven't a clue of this fruit, it is usually oval in shape and is covered with thorns around the whole surface area. It is usually green to golden brown in colour depending on the variety of the fruit.

The flesh in the fruit is segmented and comes in various textures and colours. The edible flesh emits a distinctive odour, strong and penetrating even when the husk is intact. Some people regard the durian as fragrant; others find the aroma overpowering and offensive.

The smell evokes reactions from deep appreciation to intense disgust. The odour has led to the fruit's banishment from certain hotels and public transportation in Southeast Asia

As for me, I simply love it. Since the start of the season, my family have had the privilege of eating it 3 times - all from our local states in Malaysia, being from Kuantan, Perak and Pahang.

Enjoy this video and look out for the 'How to Make Delicious Durian Muffins' next week!





You either Love it or Hate it!!

P/s. Comments are always welcomed!


Cheers!


Sherry

Jude's Blueberry Cheese Birthday Cake

Hello everyone!

Here's Jude, my little son who is very excited as he has turned 10 and having his fav cake and eating it really soon! (as in picture)



Ingredients


A. 250 gm Digestive biscuits

125 gm gm unsalted butter

B. 250 gm Cream cheese (whipped)

Cream (whipped) 200 ml

250 gm castor sugar

165 gm lemon juice (optional) 1 teaspoon

C. gelatine water (double boil gelatine & water and cool 5-10mins) D. 1 Tub (500gms) blueberry pie filling.

Method:

1) Blend ingredients A or put biscuits in a plastic bag and beat the biscuits with a rolling pin lightly or till they crumble finely. Then mix the butter and crumbled biscuits until combined. Next press into loose bottom baking tin and level with a spatula. Chill for 30 minutes or until firm.

2) Cream sugar, cream cheese and lemon juice in a cake mixing machine, add gelatine mixture (which has been prepared before hand). Lastly add in the whipped cream and 'pulsate' or mix it on a lower speed till combined.

3) Pour the cream cheese mixture onto the biscuit crust, arrange the blueberry pie filling mixture around the cream cheese layer. Then top off the remaining cream cheese mixture over it.

4) Finally use a spatula to give the topping ingredients a ripple looking effect.

Chill for 3hrs or overnight.

Enjoy the yummy flavours of this Fantastic Blue berry Cheese Cake!...Have fun making it and watch it disappear right before your eyes!...Seriously!

Cheers!


Sherry

Junior's Birthday!

We celebrated our Junior's birthday on the 26th of June 2010. Can't imagine he's hit the double digit now!.... I always wonder what happened to my baby..... I can vividly remember the day he was born.... Admiring this tiny little bundle of joy and admiring his pure, innocent features, his very fragile little fingers and toes......

Oh how I miss hugging him and smelling the 'baby' smell! Don't get me wrong I do still hug and kiss him now but it won't be long when his going to tell me to stop embarrassing him if I do it publicly! How sad! However we must face the reality of life and go with the motions in life...Ah the motions of life!














Out At Dinner With The Birthday Boy!















At Home For A Birthday Song & Blessings with Blueberry Cheese Cake, Jude's Favourite! Next week I shall share with you the recipe of the Blueberry Cheese Cake. Watch out for it!

Cheers!

Sherry

Rich Banana Muffins with Chocolate Chips

Picture of Banana Muffin with Chocolate Chip BEFORE Dressing
















Picture Of Banana Muffin with Chocolate Chips After Dressing With Topping









Hello everyone! How was your weekend? I am always surprised to realise how fast the weeks actually fly by. Do you feel the same or is just me who feels this way?

I had a wonderful week and a fantastic weekend. Well just in case you were wondering, my Dad has recovered from his illness and is back to his usual self again, thank God.

Well I always keep my promise and here's the recipe for the title above.

Ingredients needed:

1 cup wholemeal flour

1 cup all purpose plain flour

2 teaspoons baking powder

1/2 teaspoons baking soda

1/4 teaspoons salt

1/2 cup butter

1 cup sugar

2 large very ripe bananas, smashed with a fork

1/4 cup milk

1 cup semi-sweet chocolate chips

1 cup walnuts or cashew nuts, chopped


Topping Ingredients:

3 oz (90grm) cream cheese

1 cup (150grms) confectioners (icing sugar)

1 tbsp finely grated lime zest

1 tbsp fresh lime juice


Method:

Preheat oven 350 F / 180 C / Gas 4

Butter 3 x 6 cups muffin pans

Sift both flours, baking powder, baking soda and salt into a large bowl.

Beat the butter ans sugar in a large bowl with an electric mixer at medium speed until creamy.

Add the eggs one at a time, beating until just blended after each addition.
With mixer on low mix in the bananas followed by the dried ingredients, alternating with the milk.
Stir in the chocolate chips and walnuts by hand.
Spoon the batter into the prepared pans.
Bake until well risen and springy to the touch, about 20 mins.

Let cool slightly before turning onto wire rack.

Topping:

Beat the cream cheese and confectioners sugar in a bowl with an electric mixer at medium speed until creamy.

Beat in the lime zest and enough juice to make a thick, spreadable frosting.
Spread the frosting over the cooled muffin.

Have good week ahead!


Cheers!

Sherry

More Picutres From Our Trip To The Park

Busy weekend!

My sons and I enjoying the sandwiches - Cheese & Ham done by my little feller!...Yummy!


Hello everyone!

How are you'll? Hope you'll had a great weekend. As for me it was a wonderful weekend - time spent with my family. As the school holidays are here, the two week midterm break is quite a welcome change for us all at home. No hurried breakfasts, lunches and dinners just to make it on time for homework, school and tuition.

Last Saturday my family and I went for a picnic at the Botanic Park which is about 7km from our home. It was a relaxing time lazing around enjoying nature and animals. To our surprise the park was so crowded with fellow picnickers. We were looking forward to hiring bicycles to ride around the park but unfortunately, all the 300 bikes were already fully booked. Yup! they beat us to it!

Anyway that didn't deter us from enjoying ourselves. After finding our way around and enjoying our picnic basket, we had loads of fun watching the a few ponies, an intelligent parrot (which talks), a lonely buffalo and some mischievous monkeys, we had a tremendous enjoyable time at the pool.

An adventurous walk in the jungle plus a canopy walk was really good. The peaceful scenic view of the different fauna and flora was simply amazing of God's creation. We soaked in all these wonders on our trip around the park on a tramp car. Although it was quite a hurried trip, it was nice to pass by the spice and orchid gardens and orchards too. Finally we came to the dead end which was a dam area . It was quite a breath taking experience.

Picnic basket was mainly organised by my youngest son, Jude. He had prepared Ham and Cheese sandwiches, chicken nuggets and some fruits - watermelon, papaya and bananas.

We all had so much fun and hope to do another trip like this again in the near future. This time we must beat the crowd to get our bikes!

Watch out for more pictures on our trip in future!

Happy Holidays!

Cheers!

Sherry

Recipie - Jaffa Muffins

All the ingredients needed for this deliciously sinful delight. This is just the base. Look below for the topping!

Hi All,

as promised, here is the recipe for the chocolate indulgent loving people!

Ingredients:

5 oz (150g) semisweet (dark) chocolate, coarsely chopped

1/3 cup (90g) butter

2 1/1 cups (375g)all purpose flour

4 tablespoons unsweetened cocoa powder

2 teaspoons baking powder

1/4 teaspoon salt

3 tablespoons sugar

2 large eggs

1 cup (250ml) milk

1 teaspoons finely grated orange zest

1 teaspoon vanilla essence (optional)

Frosting:

8 oz (250g) semisweet chocolate (dark)chopped

1/4 cup (60g) butter

1 tablespoon orange liqueur

finely grated orange zest for topping garnish finish

Method:

Preheat oven to 400F (200C/gas 6). Butter 12 cup muffin tin.

Melt the chocolate and butter in a double-boiler over barely simmering water.

Sift the flour, baking powder, cocoa powder and salt into a large bowl.Stir in the sugar.

In a separate bowl, beat the eggs, milk and orange zest (if you like some vanilla essence). Then beat in the cocoa and butter mixture until well blended.

Then gently put in the sifted ingredients and mix a few times till combined.

Tips:

Note - do not over beat or you will end up with hard muffins! It's completely ok if there is some flour not thoroughly mixed in the batter. Spoon the batter into the prepare muffin pans. Bake until well risen and springy to the touch, about 20 mins.

Let cool slightly before turning on to the wire-rack. Allow to cool completely.

In the meantime prepare the frosting by using the same double boil method to melt the chocolate and butter. Remove from heat once it has melted and stir the orange liqueur in. Lastly spread the cooled muffins with a layer of the frosting and top off with the grated orange zest. Let stand until topping is set, then go ahead &....... ATTACK!



Cool the baked muffins on a wire rack until completely cooled before splattering the melted chocolate mixture and top it off with the finely grated orange zest. Let it set then viola..Enjoy!


Cheers!

Sherry

Jaffa Muffins & Teacher's Day!

Working hard on craft to show appreciation to his teachers. He enjoyed every minute of it.



A Gift that will melt a teacher's heart, don't u think? Chocolate topping with orange zest. Mmmmmmmm.......Yummy!!


Last Sunday, my son and I made a chocolate indulgent muffin called Jaffa Muffin. The name sounds weird, I thought. Anyway I went ahead and tried making it.
Guess what? I was delighted to discover the most scrumptious treat ever!

My son Jude (left) & his buddy, Edmund. Sharing a Sunday afternoon tea before a round of badminton.

I promise to share the recipe with you next week. I'm sure once you try it, you will be totally amazed and agree with me!


Cheers!

Sherry

DADDY'S 80th BIRTHDAY!

April 21st 2010 marked the birthday of my Dad, Mr George Franciscus. He was born in 1930. Wow! indeed an awesome milestone. My dad is of mixed parentage. His father was either of Dutch or English heritage whilst his mother was a Sri Lankan, from Candy, Celyon. He is a survivor of the 2nd world war. He always has lots of adventurous stories of the days of the old. Yup!..The Japanese and their invasion into the then Malaya, is our all time favourite.

He worked all his life in the Malaysian Railways. Starting from the south to the north of Malaysia. It is amazing how hard work used to be back then was as he had to literally shovel coal to run the steam engines. My dad was a natural sportsman. He was an all rounder in field and track events. I remember how Mum had packed boxes of trophies mostly in shapes of cups various sizes (being the trend then). They were stored in the attic in our house. Come to think of it, it's a shame to think if we should have treasured it, he could tell more stories to his grandchildren about his life back then.

Oh yes, I will always treasure the time when he trained me when I was about to take part in my school sports during my primary school days. Being attached to the Railways meant that we kids had to understand of the odd timing of Dad's duty. He always took his work seriously. We kid had to abide to the house rule - silence during the day when Dad was in & about to go off to his duty call.

Although he is 80 years old, he still enjoys sports and an ardent sports fan. He looks fit and sturdy for his age and can be passed off as a 60+. Usually people are taken aback when they come to know of his age. Well recently to mark this auspicious day in his life, George Franciscus had 3 different celebrations. One was with my sis in Bukit Mertajam. The second was at my home and last one was a double celebration which was organised by my cousin whose birthday is 3 days after dad's - 24th April.

Here are some photos taken at my cousin's (in green T-shirt). Hope you will enjoy getting a glimpse of my wonderful Dad! (in maroon striped T-shirt)

Cheers!

Sherry

tell me what you think & comment ok?

Of Lunches & Health!

Healthy Chocolate Chip & Almonds Muffin


Lunch breaks can be a hassle - where to go and what to eat??…Healthy eating at work can be an expensive issue as well as in nutritious. So it be wise to stash a nutritious lunch in your bag, don’t you think?

Just a suggestion, why not bake some tasty wholesome muffins which you can throw in your lunch bag with a few fresh fruits to compliment as dessert and drink lots of plain water. You will be surprised how balanced your diet as well as your check book will be!

Oh yes, I guess taking a walk off your desk for your break. Perhaps you can go to the park, mall, or garden nearby and enjoy the different scenery while you enjoy your meal.

You can make the delectable muffins on weekends and freeze them for later use during the week. To warm them just before you eat, wrap them in aluminium tin foil and bake them for about 5-10mins and they are good to go. If you are thinking of using the microwave, wrap them in cake paper and do the same for 1min and that's it!


CHOCOLATE CHIP MUFFINS

3 3/4 cups all-purpose flour
2/3 cup granulated sugar, divided use
2/3 cup firmly packed dark brown sugar
4 teaspoons baking powder
2 teaspoons cinnamon powder
1/2 teaspoon salt
4 large egg whites
1 1/4 cups unsweetened apple sauce
1 cup milk - can be substituted with 1 cup chocolate milk
5 tablespoons vegetable oil, divided use
1 (12-ounce) package Semi-Sweet Chocolate Chips
3/4 cup chopped nuts – hazel, pine nuts, almonds, sunflower seeds
1/2 cup granulated sugar
1/2 cup quick-cooking oats

Method
1. Preheat oven to 400°F (205°C). Grease (2) 12-cup muffin tins.
2. In a large bowl, mix together flour, 2/3 cup sugar, dark brown sugar, baking powder, 1 teaspoon salt. Set aside.
3. Lightly beat egg whites in a medium bowl. Stir in apple sauce, milk, 4 tablespoons oil and vanilla; mix until well blended.
4. Fold egg mixture into flour. Stir just until moistened. Fold in chocolate chips and nuts. Spoon into prepared muffin tins and set aside while making topping.
5. Combine remaining sugar and cinnamon with oats. Stir in remaining oil until mixture resembles coarse meal. Sprinkle evenly over muffins. Decorate top with toasted almonds (optional).
6. Bake for 18 to 20 minutes, or until centre is set. Cool in tins for 5 minutes before removing to wire racks to cool completely.

Makes 2 dozen

Tell me what you think and comment ok? C ya!

Cheers!

Sherry