the new purpose

It has been more than a year since my last post in my blog ni. Within this 1 year plus, so many thingsss happened even I couldn’t has expected.
Briefly, dalam masa setahun ni ape yang berlaku are:
  •  I’ve finished my training/houseman last April as Provisionally Registered Pharmacist (PRP) in the hospital near to my hometown. Yeay!!!
  • I’ve got married!!!! (Here’s the story: I met my dear husband firstly on October 2012 (3rd of October to be precise), we got engaged on 22nd December 2012, then kami nikah on 7th June 2013 and the reception was then held on the 21st of September). I know my journey when it comes to love and marriage happened kind of fast but everything was so sweet. Im so grateful, sangat bersyukur dengan apa yang berlaku. I mean, thank you Allah sebab permudahkan segalanya.
Delightfully a husband and wife. ILY husband:)
  • Because my husband works in KL so I was looking forward to be transferred to KL after finishing my 1-year PRP’s training (we have to submit our log books and fill in few forms and send them to KKM in order to completely finish the training and become Fully Registered Pharmacist).
  • Guess what, dengan kuasa Allah, Ive got transferred to KL. Alhamdulillah sangat-sangat. Syukur sangat-sangat. Memang Allah permudahkan segalanya.
  • Therefore, since April this year, Ive started working in KL as FRP. Hehe.
Ok done with that. Dulu, masa mula-mula started this blog, memang plan nk tulis blog pasal what I’ve been baking sebab memang I lovee baking. Tapi bila finish study, and balik Malaysia, mula jadi malas sangat sbb yela kat Malaysia senang sangat nak BELI kek/dessert yang halal yang sedap yang tempted giler tu kan. Tak payah susah-susah nak baking kan. So that’s why lah jarang sangat baking dalam masa setahun lebih ni. Teringat dulu masa baru-baru kenal my husband I did bake something for him. Tapi tu jela.
I made him mini pavlovas because the boyfriend told me he likes pavlovas.
Since then, until married, tak baking apa-apa lagi dah. After married, barulah ada bake something sebab dah tinggal berdua kan, tak ada apa nak buat sometimes bila free-free tu, so sometimes when the urge of baking tu datang, baking la jugak. Later I’ll share apa yang Nur dah bake (tapi sikit je la). Hehe. Lagipun my husband tak suka sangat chocolate-chocolate manis-manis ni, so semangat nak membuat tu kurang la kan. Hihi.
Tapi why suddenly Im updating my blog ni??
Hihi, because im PREGNANT!!! Alhamdulillah!! Being pregnant is a beautiful journey yet something to be remembered forever. Therefore, I’ve decided to write something about what happen in my life so that my future daughter(s)/son(s) will read this and knows what her/his mummy has gone through all this while. So the reason of doing this blog has changed! It’s mainly about the baby kawan-kawan. Hihihi.
ImageIm in my 18th week when Im posting this post:)
So, until the next post ya 🙂

Marble Cheesecake

I loveee this cheesecake with all my heart =p. Truly! My best friend, Najwa is not really into cheesecakes but she loves this one because of its less cheesy taste. Probably the deliciousness of the chocolate flavour could just outweigh the cheesy element of the cake. The combination of the oat+hazelnut+chocolate for the base is just perfect and suits the filling really well that majority of my friends compliment the toothsomeness of the base.

The recipe is extracted from the book; What’s Cooking Chocolate by Jacqueline Bellefontaine.


225g toasted oat cereal
50g toasted hazelnut
50g tbsp butter (I usually used more until the cereal mixture stick together)
25g dark chocolate

350g full fat soft cheese
100g caster sugar
200mL thick yogurt
300mL double cream
1 sachet gelatine
3 tbsp water
175g dark chocolate, melted
175g white chocolate, melted


1. Place the toasted oat cereal in a plastic bag and crush with a rolling pin. Pour the crushed cereal into a mixing bowl and stir in the hazelnuts.
2. Melt the butter and chocolate together over a low heat and stir into the cereal mixture, stirring until well coated.
3. Using the bottom of a glass, press the mixture into the base and up the sides of a 20cm springform pan.
4. Beat together the cheese and sugar with a wooden spoon until smooth. Beat in the yogurt. Whip the cream until just holding its shape and fold into the mixture. Sprinkle the gelatine over the water in a heatproof bowl and leave to go spongy. Place over a pan of hot water and stir until dissolved. Stir into the mixture.
5. Divide the mixture in half and beat the dark chocolate into one half and the white chocolate into the other half.
6. Place alternate spoonfuls of mixture on top of the cereal base. Swirl the filling together with the tip of a knife to give a marbled effect. Level the top with a scraper or a palette knife. Leave to chill until set before serving.

Chocolate Chip Muffins

Making muffins from this recipe is so simple and the outcome will not let you down. Hopefully!

The recipe is taken from the book; What’s Cooking Chocolate by Jacqueline Bellefontaine

(Make 12)
100g soft margarine
225g caster sugar
2 large eggs
150mL whole milk natural yogurt
5 tbsp milk
275g plain flour
1 tsp baking soda
175g dark chocolate chips

1. Line 12 muffins pan with paper cases.
2. Place the margarine and sugar in a large mixing bowl and beat with a wooden spoon until light and fluffy. Beat in the eggs, yogurt and milk until combined.
3. Sieve the flour and baking soda together and add to the mixture. Stir until just blended.
4. Stir in the chocolate chips, then spoon the mixture into the paper cases and bake in a preheated oven, 190 degree Celsius, for 25 minutes or until a fine skewer inserted into the center comes out clean. Leave to cool in the pan for 5 minutes, then turn out on to a wire rack to cool completely.

Sticky Chocolate Brownies

This recipe is the best ever chocolate brownies recipe among any other recipes that I’ve tried. Seriously, the brownies is so rich with chocolate that you feel like you are chewing a chocolate gum that eventually will just disappear from your mouth. Teeheeee. Try it. Please!

I didnt have the perfect picture of the brownies that I’ve made. The one below is the only one that I have which I put a scoop of strawberry-yogurt ice-cream on top of it to suit my mood at that time. I’ve made the brownies so often especially as the base for my mousse cake which I’ll share the recipe next time.

The recipe is taken from the book; What’s Cooking Chocolate by Jacqueline Bellefontaine

100g unsalted butter
175g caster sugar
75g muscovado sugar (I used the brown sugar)
125g dark chocolate
1 tbsp golden syrup
2 eggs
1 tsp vanilla flavouring
100g plain flour
2 tbsp cocoa powder
1/2 tsp baking powder


1. Lightly grease a 20cm shallow square cake pan (the round one will do) and line the base.
2. Place the butter, sugars, dark chocolate and golden syrup in a heavy-based saucepan and heat gently, stirring until the mixture is well blended and smooth. Remove from the heat and leave to cool.
3. Beat together the eggs and flavouring. Whisk in the cooled chocolate mixture.
4. Sieve together the flour, cocoa powder and baking powder and fold carefully into the egg and chocolate mixture, using a metal spoon or a spatula.
5. Spoon the mixture into the prepared pan and bake in a preheated oven, 180 degree Celsius fro 25 minutes until the top is crisp and the edge of the cake is beginning to shrink away from the pan. The inside of the cake mixture will still be quite stodgy and soft to touch.
6. Leave the cake to cool completely in the pan then cut it into squares to serve.

The tip from the book says that this cake can be well wrapped and frozen for up to 2 months. Defrost at room temperature for about 2 hours or overnight in the refrigerator.

Walnut & Chocolate Fudge Ring

This cake is the most popular cake to be made by my best friend aka my ex-housemate, miss Farehah aka Fare. When I first made this cake two years ago, she fell in love with it straight away (I guess because of the nut-rich; she’s a big fan of any nuts) and started to make this cake whenever she feels like eating a cake or when she needs to bring some food to her workplace. Before that, I always nagged to Farehah asking her to try to make a cake because I believe she’s good in it, not only in cooking (she’s a great cooker, trust me!). She said baking is not her thing (yeahhh, righttt), and she only likes to eat sweet things (yes she is) but not to make it. Fare, Fare. This cake is so easy to make (could be another major reason why Farehah loves it soo soo much).

The picture below is the one that Farehah made (I put hers because Im so proud of her succeeded in making such a beautiful yet YUMMY cake despite her ‘laziness’ at the first place)

The recipe is adapted from the book; What’s Cooking Chocolate by Jacqueline Bellefontaine


Fudge Sauce:
40g butter
40g muscovado sugar (I used the brown sugar)
4 tbsp golden syrup
2 tbsp milk
1 tbsp cocoa powder
40g dark chocolate
50g walnuts, finely chopped

100g soft margarine
100g light muscovado sugar (again substituted with the brown sugar)
125g self-raising flour
2 tbsp milk
1 tbsp golden syrup


1. Lightly grease a 20cm ring tin.
2. To make the fudge sauce, place the butter, sugar, syrup, milk and cocoa powder in a small pan and heat gently, stirring until combined.
3. Break the chocolate into pieces, add to the mixture and stir until melted. Stir in the chopped nuts. Pour into the base of the tin and leave to cool.
4. To make the cake, place all of the ingredients in a mixing bowl and beat until smooth. Carefully spoon the cake mixture over the chocolate fudge sauce.
5. Bake in a preheated oven (180 degree celcius) for 35 minutes or until the cake is springy to the touch.
6. Leave to cool in the tin for 6 minutes, then turn out to a serving dish and serve.

Carrot Cake

My Mom is a true fan of carrot cake. Believe me, she lovesss carrot cake than any other cakes. Every time I go to Secret Recipe 1 slice of carrot cake is a compulsory (a cake that I-must-buy) apart from any other assorted cakes (depends on my fluctuating desire :p). Personally, I DONT like carrot cake. Seriously, I dont like it. Im not really into cakes that made from fruits (especially the fruits-rich, the FRUIT CAKE) except for banana and orange cake heee. Alright, now, back to the heading, I wanted to try to make this cake because I had this question in my head “What for if you like baking but you cant make your loved one’s favorite cake?” Teeheee.

Me: Ucu nak buat carrot cake.
Anne: Haa? Ucu suka carrot cake ke?
Me: Takk. Tapi mak suka.
Anne: Buatla chocolate cake. Chocolate cake lg sedap.
Me: Sedap. Tp mak x suka chocolate cake.
Anne: @_@.. ok.

I had this conversation with my niece a day before I made this cake. Okay, jz random.

The end result is: My Mom loved my carrot cake. And, Im sooo happy for it. yeay!

Recipe from The Cake Mistress

1 cup Brown Sugar
1 cup Vegetable Oil
3 Large Eggs
A pinch of Salt
1/2 teaspoon Bicarb Soda
2 cups Self Raising Flour
2 cups finely grated Carrot (around 4 large carrots)
1/2 cup Walnuts, finely chopped
1 teaspoon Cinnamon
1 teaspoon Nutmeg (nutmeg is buah pala in malay:)


1. Heat oven to 180 degrees celsius.
2. Beat sugar and oil until thick, then add 1 egg at a time and keep beating for a few more minutes.
3. Add salt, bicarb soda, carrots, flour, walnuts and spices.
4. Mix with wooden spoon until all combined.
5. Put batter in well greased loaf pan or tin and bake for 35-45 minutes (cake) or 15-20 minutes (cupcakes), or until light golden and cake springs back when touched in the middle. Baking time might vary depending on your personal oven.

Cream Cheese Frosting
From Hummingbird Bakery Cookbook

300g Icing sugar
125g Cream Cheese, cold
50g Unsalted Butter, room temp

1. Beat the icing sugar and butter together with an electric mixer until well mixed.
2. Add the cream cheese in one go and beat until it is completely incorporated.
3. Turn the mixer up to medium high. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.

Egg Tarts

My family most favorite tart that I have to learn to make it.

Tart shells
from Aunty Yochana

125 gm. Butter – chilled
60 gm. icing sugar
1/2 egg white
1 egg yolk
200 gm. plain flour
1/2 tsp. vanilla essence

1. For pate sucree: beat butter and icing sugar till wellmixed.
2. Add in white and yolk and mix.
3. Add in vanilla essence and then the flour and mix into a dough. Rest for 10 mins. Press dough into small tart moulds.
4. Bake the tart shell till half-cooked. (Note from Aunty Yochana: Half baked should be around 10 mins at 175C. I didn’t put the timing cos everybody’s oven is different. Judge yourself and see that it’s like puff up slightly and turned white.)

Egg Custard Recipe
from Christine’s Recipes

3 eggs
110 gm caster sugar
225 gm hot water
85 gm evaporated milk
1/2 tsp vanilla extract

1. Add sugar into hot water, mix until completely dissolved.
2. Whisk egg with evaporated milk. Pour in sugar water and add in the vanilla extract. Mix well.
3. Sift egg mixture to get rid of any foam into a tea pot. Carefully pour egg mixture into each tart shell.

Finally, preheat the oven to 200C. Position rack in lower third of oven. Bake tarts for 10 to 15 minutes until the edges are lightly brown. Lower the heat to 180C. Keep an eye on them. Once you see the custard being puffed up a bit, pull the oven door open about 2 to 3 inches. Bake for another 10 to 15 minutes until the custard is cooked through. Just insert a toothpick into the custard. If it stands on its own, it’s done.

Buttery Orange Cake

Orange cake is the simplest cake that I always would love to make and of course would loveee to eat. heehee. I remember that orange cake is the very FIRST cake that I made in my life. Only after that, I started to fall in love with baking and it was in 2008 (my first year of uni, my first year in Oz >.<)

The recipe is adapted from The Little Teochew


195g all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
170g butter, softened
225g sugar (I used 200g castor sugar)
1 large egg, plus one large egg yolk
1 1/2 tbsp orange zest
12 tbsp whole milk


1. Preheat oven to 190 degrees celcius. Butter and line a 9-inch cake pan.

2. In a medium bowl, whisk together flour, baking powder and salt.

3. Using a mixer on medium speed, cream butter and sugar until fluffy for about about 2 minutes.

4. Beat in orange zest, then egg and egg yolk. If the mixture curdles, just add 1 tbsp of flour and continue mixing.

5. On low speed, add flour mixture in 3 parts, alternating with milk.

6. Switch mixer to medium and beat for 10 to 15 seconds, just until batter appears uniform. The batter should look thick and creamy.

7. Pour batter into prepared pan and smooth top with spatula or knife.

8. Bake for about 40 minutes, or until it reaches a dark-gold color and an inserted cake tester comes out clean.

9. Let to rest in pan for 5 minutes, then remove to a cake stand or platter. Allow cake to completely cool before slicing (Mine was slightly crumbling as I was too impatient that I cannot wait until it is completely cool before slicing it up :D)


This isn’t about baking but frying!! Churros dipped in milk chocolate is my most favourite in San Churro. But due to our ‘limited-income’ as students, we’re unable to go and eat the fantastic dish every time the eating-lust comes. And if we can, we absolutely cant afford to order the dish size that can totally shut down our desire from thinking about it. ehe 😀

Therefore, as usual, the solution is to make your own churros in your own kitchen and eat as many as you want! Sensation!!!!

Recipe from Nicko (you can watch the video too, yeay!!)


1 cup water
100g unsalted butter
2 cups plain flour
1/4 tsp salt
2 eggs
Vegetable oil, to deep-fry
1/2 cup icing sugar mixture, sifted

1. In a saucepan, add in the butter and water. Turn on the medium heat and stir until the butter has dissolved (~3-4 minutes).
2. Turn the heat off and add in the plain flour and a pinch of salt. Using a wooden spoon, mix it together vigorously. As it starts to really thicken up, keep mixing the dough until it pulls away from the side of the pan. Continue until the dough is coming away in one piece.
3. Cover the pan with plastic wrap and leave it for 15 minutes.
4. After 15 minutes, take the wrapping off.
5. Try to work quite quickly with the next steps: Put the first egg in and using the spoon, incorporate the egg into the dough and mix it really well. Repeat the same process with the next egg. You will get a smooth dough that you are really after.
6. Insert the dough in a piping bag with your desired shape of nozzle. You can also roll the dough into long strips and cut them up.
7. Into a large saucepan, add in the vegetable oil. Make sure the oil is hot enough. Pipe the dough straight into the oil and cut it off (after it gets long enough) using scissor or by scrapping your finger onto the nozzle. The churros will float up to the top (takes about 2-3 minutes). Repeat the same process until finished.
8. You will get a beautiful golden brown churros. After drying them off on a paper towel, sprinkle them in some icing sugar.

Chocolate dipped sauce

1 cup of thickened cream
Dark Chocolate bar (break into small pieces)

1. In a saucepan on a medium heat, add in the thickened cream.
2. Add in the chocolate bar. Stir the mixture until the chocolate has dissolved. Add the chocolate as much until the colour of the sauce has beautifully turn to dark brown. You may add some sugar if you like sweeter taste of the sauce.

Blueberry Cheese tart

Personally I’m a big fan of blueberry cheese tart. Back in Malaysia, my eldest sister always ordered from her friend one whole tupperware just for me (heeee :D). Well, living far from hometown definitely will make the craving-storm comes and goes and when it’s affecting you, you have nowhere to turn except by looking for the remedy-making it yourself!! Probably I can go to any bakery to look for the tart but I think it will not be the same as this one; the one that have Malaysian-touched in it. aha. (a bit poyo isn’t it?)

Source: MamaFami

Source : Chef Anuar


160g butter
80g castor sugar
1 teaspoon vanilla
a pinch of salt
1/2 egg
250g flour


1. Beat butter and castor sugar till well combined. Add in egg, vanilla and salt.
2. Add in flour and mix till a soft dough is formed.
3. Keep in the regfrigerator for about 30 minutes.
4. Press into the tart shells moulds and prick some holes onto the pastry.
5. Bake for 20 minutes or until golden brown in a preheated oven at 180 C

Source : Chef Alex Goh


250g Philadelphia Cream Cheese
60g castor sugar
20g butter
1 egg (grade B)


1. Cream the above ingredients. Place in the piping bag.
2. Pipe the filling onto the tart shells.
3. Place a bit of blueberry pie filling on top and using a toothpick, make a pattern on top.
4. Return to the oven and bake for another 10 minutes, using the bottom heat only.