Hurricane Swiss Roll ~ Bamboo Charcoal

Oh dear, now that I'm aware, I haven't been posting for a few months, due to the busy schedule , you know, year end and new year......all kinds of agendas coming up, datelines to meet and things to prepare for the new year 2019. Anyway, it's all finally over, and life has come back to the normal pace, and just a glimpse of an eye, first quarter is done!!

In fact, during those MIA times, I did bake quite a bit, just that it never crosses my mind to have it recorded down and you know, snap a pic before eating it, not in that kinda mood at that time, cos it's always so rush. Sorry, my sincere apologies, but I promised I'll make it up to you all, one by one, 😂😅

So, I'll start of with this Hurricane Swiss Roll, as it was a hottie 'talk of the town' last year and I saw endless postings from bakers on colourful hurricane swiss rolls daily in social media. So, of course, I wouldn't want to miss that chance to get my hands together and drew up some hurricane patterns, but my first one was a disaster as I can't remember which end I started drawing and which end I ended, ALAS!!! I had the pattern switched and the hurricane was missing 😓😑 Well, I believe in practice makes perfect, so I did not give up, and gave it another try, and the second one was a success, bbbbbuuuutttt.....
before I decided to snap a pic of it, I already slashed it as I couldn't wait to see if I got the pattern right this time, you know, after the first incident, you can't wait to see the result of the second one.

Ahhhhh, WTH! This one, this time, I am very confident that it'll turn out pretty, so I waited patiently to only cut it after all those photo shooting, hehe 😜 and here it is, 
ta-dah!!!! Presenting you my Bamboo Charcoal Hurricane Swiss Roll 😘😋

Give it a try, it is fun and in fact very amusing when you are making it. I don't know about you, but I always think back to the very first hurricane swiss roll, you know like "d" creator of this Hurricane swiss roll, he/she must be a creative and artistic person, I meant, how did it occur to him/her to have an art incorporated into a Swiss roll? I'm shocked too 😮😮

Anyway, here is the recipe and instructions, you may download it here and here.

Happy Baking and let me know how you like this Hurricane Swiss Roll!

OREO again...but Chiffon Cake

Oh yes, you heard me right, it's OREO ...again?! hahaha......sorry I was basically in the mood for any OREO baking recently and therefore, this was baked. I would say you'll not regret baking it as it's so airy and soft and its taste delicious of course, anyway, what's not with OREO right?

Anyway, its really easy to make , and I'm pretty sure you already have all the ingredients required in your pantry already. I bookmarked this recipe from Anncoo Journal's blog quite sometime already. And guess what, I made 6 of it within 2 days as one of my gym buddy ordered 4 nos for her daughter's kindergarden teachers as a 'Thank You' gift, then the other 2 was one for my k-zai and another one for kids at home.

Here is the recipe for you to give it a try, bake any chiffon cakes like usual, just that this one, save some whole OREOs for decoration too. I will also link back the original recipe from Anncoo Journal here, just in case you wish to check it out.

You may download this recipe by clicking on the link below:

https://plus.google.com/u/0/114625954057922568813/posts/2qbiWsYcNBo

Hope you give this a try and let me know if you and your family like it or not, and if you have any questions about baking, please do comment below or Like my Facebook page and comment there, baking is always fun when you have a group of people sharing tips and ideas and sharing recipes to bake together.

Till then, Happy baking !

Matcha Zebra Sponge Cake .....the all time fav!

Its weekend and weekends are normally dedicated to cooking and baking for me , if I don't have any special outing or programs, LOL

So this weekend, I baked the usual zebra pattern sponge cake, but instead of the previous Chocolate flavour, I changed it to Matcha aka Green Tea, it's the family's all time favourite.

This cake doesn't need much intro or description, as this is not the first time I baked. You can find the recipe in the link below, and of course , like I said, the only changes you need to make is by substituting the 1 Tablespoon of Cocoa Powder to 1 Tablespoon of Matcha or Green Tea Powder, and the rest of it are all the same.

https://plus.google.com/u/1/114625954057922568813/posts/YZhDg4aHVRF

Till then, have a good weekend, Halloween is around the corner, so will whip up some Halloween treats and share with you all soon. Stay tuned and have a pleasant weekend!

Happy Baking!

Black Beauty Chiffon Cake

In the month of September and October has quite a lot of Public Holidays, and this gives me the time to experiment and try out new recipes that I have collected and lining up to try out. As you can see, I have baked this Black Beauty Chiffon Cake, in fact it's just an ordinary Chocolate Chiffon cake , just that it's finished with a more sophisticated and classy look, hahaha 😂

As I have mentioned in my previous postings, that bakers nowadays are very creative, and they incorporate their artistic skills into their baking too. And without dragging this too long, I know you are very impatient, 😜 here is the recipe attached to how I got this cake done and it's actually, no rocket science, just a little piping here and there , trust me , it is 😊

The texture of the cake is very airy and soft, rich Chocolate chiffon pairing it with Cream Cheese in the middle layer, who could resist not giving it a try, right?  Here is the recipe for this beautiful beauty .....😋

You may download the above recipe at the following link below:

https://plus.google.com/u/0/114625954057922568813/posts/LTiaJhQQzAB

I have a few more artistic cakes that I'm lining up to try soon, so click follow on my blog and you'll be informed once there is a new post up. Thanks for dropping in today and have a blessed day, and hope you like this recipe and cake.....cheers!

Happy Baking!

Zebra Vanilla & Chocolate Sponge Cake

In baking, a lot agreed that it's actually not only about skill, but also about creativity and artistic too . 

Recently I saw a lot of bakers playing with their bake goods....I meant playing in the sense that they added their creativity and artistic side into it.......for example, some shape their buns or paus into a pig or bear, some make leaopard, giraffe or cow's prints into their loaf of bread, it's super cute!! Then, some draw patterns and flowers on their Swiss Rolls, and lately, since Mid -Autumn Festival is around the corner, a lot of bakers also baking and creating really awesome and beautiful mooncakes , all colours, shapes and sizes, truly amazing!!!

I was way behind all this , and guess what, this is my first drawing project,  😂😂😂 I have always wanted to make it but it was always in the queue , but never got a chance. today finally!! I'm going to create my Zebra Patterned Sponge cake.....hope you try it and like it too! 😊

Here is the recipe , please take some time to try it out, it's fun and seeing the end result of the cake when you slice it......the satisfaction, it's so fulfilling. 

You may download the recipe above from the link below:
https://plus.google.com/u/1/114625954057922568813/posts/YZhDg4aHVRF

Happy Baking !

A throwback post........Vanilla Butter Taiwanese Castella Cake

I know I owe it to you that this post should have been up weeks ago. However, it's better late than never. I haven't had much time in baking the norms lately, as I was busy experimenting the other type of baking....the KETO way, LOL 🤣

Ok, I know you might be rolling your eyes on me, but ya, what to do. I have decided to embark on this Low Carb High Fat (LCHF) way of eating to be my permanent lifestyle, so I'll have to learn to adapt to it, and to stay in it,  I have to make it sustainable by being able to make myself some yummy Keto food. In fact, it's not so hard, you just have to be creative, and experiment new things. Basically, my once best friend food list like low-fat dairy, grains, wholemeal bread and buns, and fruits (both whole and juice), are now my "not-so" friendly buddies anymore. I've decided to ditch them and of course the main culprit , the "SUGAR" for good!!

Ok, enough said about my switch, let's get back to this bake.......hehe, I know you are anxiously waiting for the recipe. trust me, you have to try it, and guarantee you'll love it too. My son, never once change his request if asked what he wants to have for tea-time, this is for sure he'll request, 😉

It's easy and not complicated, and it's once a hit in most of all food bloggers' blogs. You see it almost everyday, and some of them even baked it like "really" everyday 🤣 I guessed it must be the simplicity in the making that you just don't find it a stress when making it. Of course to top it all, it's really light, spongy, and delicious, you can have the whole cake and yet doesn't feel guilty at all, LOL (this should be a good thing right?)

And here's the recipe for it, bake it, and share your bake pics in my Facebook page (oh and LIKE my page so that you'll get updates of my latest bakes), and should you have any questions at all, do let me know, and I'll try my very best to get back to you, here or Facebook.

You may download the above recipe from the link below

https://photos.app.goo.gl/XLqKTR1ujrmaqBw87

Till then, have a good weekend and catch up later! Happy baking.....😘

Blueberry Yoghurt Oreo Chiffon Cake

This week has been quite a busy week for me, as I was flying to 2 destinations within a period of one week, though there was a few days break in between. I was in KL on a Friday and back on the same day, then the following Wednesday, I was on a 2D1N to Sandakan. The last trip I was in KL was during the Chinese New Year, and whereas the last time I was in Sandakan was last October for our company's roadshow.

Anyway, since I was back in time for the weekend, and Saturday was a PH - Wesak Day, so I planned it out that I will bake something.

I have recently been busy with my 'Sugar Cookies' preparation for two June wedding orders. Though you might say that I still a month to get things done, but because I'm doing every little piece of work all by myself, so I really need the time planned out nicely , in order I don't have to rush things last minutely :P

As you might have known, I'm a mother of 4 and juggling work and orders at the same time.........it has never been easy, but I like it, as I find that these are the things that keeps me young and energetic (or at least I thought so, hehehe).

OK, today I chose to bake something light and healthy, not something that is rich, creamy and cheesy  (although that is what I normally like).......and tadah......."Blueberry Yoghurt Oreo Chiffon Cake".

Hope you like this cake, as I found that it's really soft, moist and light at the same time. My kids used to comment Chiffon Cakes to be a bit dry, although they like the fluffy soft texture, but this one, the whole cake was gone in a short half and hour. Luckily, before I lay it on the dining table for them to eat, I managed to cut 1/3 of it to be given to Ian's friend (Jonathan)'s mum, Judy.  She texted me the following morning saying that her husband and Jonathan loved the cake very much, but they find that it's a little bit sweet. I could have guessed as I did not lessen the sugar usage (which I should have, forgotten about it) and because the blueberry yoghurt is already a sweetened one, so it definitely adds additional sweetness to it. (p/s: So remember to adjust your sugar level when you make ya, as I will be posting the original recipe, without my alteration) ^-^

The 24" inch tube pan.........ready for baking now

Here it is the recipe for :

BLUEBERRY YOGHURT OREO CHIFFON CAKE

Ingredients

150gm cake flour

100gm blueberry yogurt (I used Nestle Low fat blueberry yoghurt)

6 eggs yolks, room temperature

1 tsp baking powder

100gm castor sugar

A pinch of salt

100gm vegetable oil (I used Canola oil)

6 egg whites, room temperature

1/4 tsp cream of tartar

100gm castor sugar (please decrease if you want a less sweet cake - 70gm would be fine)

50gm Blueberry Oreo Cookies, cut into tiny chunks

some blueberry paste or purple colour for the purplish look, optional *

Method

1. Pre heat your oven to 150 degree Celsius, middle rack.
2. Whisk the egg yolks and castor sugar in a medium bowl , till light pale and double in size.
3. Add in the blueberry yoghurt, and then the oil. Mix in till blended, then add in the sifted flour + baking powder and salt. Mix until the batter is fully incorporated, set aside.
4. In another mixing bowl, whisk the egg whites and cream of tartar till frothy, slowly add in the sugar in a few batch while whisking. Whisk until soft peak and glossy.
5. Add 1/3 off the egg white meringue into the egg yolk batter and gently fold in using a spatula till combined. Add in the remaining egg white meringue to the batter, and continue to fold in until its fully incorporated.
6. Pour half the batter into a 22" inch tube pan (I used a 24" inch tube pan, cos I don't have a 22"), sprinkle the Blueberry Oreo chunk bits on it, then pour the remaining batter and sprinkle the rest of the Oreo blueberry chunks.
7. Bake in the oven for about 50 minutes or less (depending on your oven), or until the skewer inserted to the centre of the cake, comes out clean.
8. Take the cake out of the oven, turn your tube pan upside -down and let cool. Once it's cool, use a sharp knife to release the side and the centre of the cake, and bring the cake to completely cool on the wire rack. 
9. Enjoy!!

Happy Baking ladies and Happy Wesak Day to those who are celebrating!!

p.s : By the way, just a sneak peek for you guys on how my little girl, Angelica invent her own play toys and stuffs. .....hehe

She used a box to build her 'house'....

Angel taking a nap in her 'house'......

See how slumber my little girl is, sleeping in her DIY 'Home Sweet Home'.....hahaha

Lemon Poppy Seed Pound Cake

Today was being declared a Public Holiday as our new Agung is being coronate. To the kids, it was the best of news was a holiday is being announced. For us who are chasing datelines, another unforeseen holiday means another day of delayed work, haha.
Well, no matter what, we just take it and enjoy ourselves with our loved ones - Hubby and the kids. It's been quite a while now, that the boys have not followed their old man and woman (me and hubby) for our weekly 'yum-cha' and window shopping on Sundays. Only my little girl , Angel accompanies these two old fellas......LOL
Therefore, since today is not a Sunday, but it is a holiday, I bribed the boys to go for a breakfast with us in exchange for them to play their PC games later in the afternoon, how sad right? haha.......kids nowadays, they can just sit in front of their laptop all day without having to eat, drink, pee and poo........how shocking , right?
What can I say, internet rules the world now!!
Anyway, after coming home from our breakfast, that was around 1pm, I decided to bake something for afternoon tea later, since MiL is out playing her mahjong, which means that dinner time will be delayed , hehe :P


I decided to bake this Lemon Poppy Seed Pound Cake that I have listed down to bake months back. Well, nothing special about this cake, just that I love lemon and this bag of "blue Poopy seeds" were given to me by my MiL months back too.......and I hate to see it sitting in the cupboard without being touched. So, that is how and why this cake was being chose.

Here's the recipe :-


LEMON POPPY SEED POUND CAKE
(Yield 8" inch Round baking pan)


Ingredients
200gm butter, softened
250gm SRF
5 eggs, room temperature
200gm castor sugar
1 tsp vanilla essence
3 Tbsp evaporated milk 
3 Tbsp lemon juice
Zest of one lemon
30gm poppy seeds ( I used blue poppy seeds)


Method 

1. Pre heat oven to 175~Celsius, greased and line the bottom and sides of an 8" round baking pan with parchment paper.
2. In a mixing bowl, beat butter and sugar until pale and fluffy, about 4-5 mins on medium speed.
3. Add in the lightly beaten eggs, portion by portion, making sure that its fully incorporated.
4. Add in the vanilla , milk , lemon juice and zest, one at a time and see that it's completely mixed in.
5. Sift in the SRF , mixing well on medium speed until fully incorporated. Pour in the poppy seed and lightly fold in.
6. Pour batter into the prepared baking tin, and bake for 1hr 15 minutes or until the skewer inserted into the centre comes out clean.
7. Put it on a wire rack to cool, and then take it out of the baking tin, slice and serve.

Enjoy!!

Conclusion, I would say this cake is medium moist, nice texture and not too sweet, I like it at this sweetness, and the poppy seed with lemon is a perfect combination. Give it a try and tell me about your preference :)

Happy Baking!

Matcha Kasutera Cake ........It's Green & Good

Someone told me that once you get something working out for you, the drive to keep doing it is 'just so unbearable', and I totally agree , LOL. The funny thing is that I didn't just got myself crazy about it, but I have 'a number' of bakers in Facebook going 'goo-goo ga-ga' over this cake too!! Oh gosh, I hope this is of a good cause, hehe........but I wouldn't say it's not, and I would dare to say, "once you try , you will want it ".......hahaha


Anyway, I would be a little surprise if you don't like this cake, though I know some of you that really doesn't. For me, now that I know how to bake this Kasutera Cake, I would choose this over any cakes , seriously!! I wasn't quite a 'cake person' though I do love to bake them........but , Kasutera is just something different, hehe


After trying out the original version of it, I was so in the drive to make another one and another one.....you might think I'm nuts!! My MiL thought so........she just doesn't get it why this cake is so special and so nice?? (Well, she doesn't really like it that much as she complaint that the honey has an after-taste after being bake........but I totally loved it!! I guess that is the 'indifference' between MiL and DiL.......kekekeke, sssssHhhhhhhh, just between you and me ya ;)


Well, like I said earlier, I just wanted to bake another one after the first, so I decided to try the 'Green Tea' flavor as I saw RotiNRice's Match Kasutera Cake was gorgeous, hehe

.........and so it was being baked. Verdict :  "This is even better than the original. I don't know is it because it was "Green Tea" in flavor, that I love it even more! Anyway, you wouldn't understand what I'm trying to tell you here, unless you try it :p


The recipe to the first one was exactly the same, the only additional item added to it was , of course "Matcha Powder aka Green Tea Powder" - 2Tbsp, try to use the very good quality ones ;)

Let me know how you like it ya....till then, toodles!

To Kasutera With Love (2nd Attempt)

Hehe, from the title of this posting, you would have guessed it right that my 2nd attempt was a 'SUCCESS'. Yes, how could it not be, when after the last attempt (dated back then May 17, 2010), gosh!! can you imagine how long was that? I must be too terrified to even schedule the 2nd attempt., LOL

Anyway, after all these while, I have not stop looking and searching for a more simpler and straight to the point recipe for this cake. In fact, it happen right about the same timing, that just two days ago, Ann of AnnCoo Journal made her Castella Cake and posted it on Facebook. It kinda stir me up a little to give it a try again, and it's about time to overcome this fear of failing.......LOL

I took her advice to look out for the links that she has given - Roti N Rice and Yummy Workshop.com , and finally decided to give it a try. However, since the recipe that Ann got was from Roti N Rice, and Roti N Rice got hers from Yummy Workshop.com, I decided to use the later one, as it requires very few things that I already have it all in my kitchen. That's how my successful story begins........


Anyway, what I wish to say is that, I read back the recipe that I used last time, it was so much complicated and overly detailed , that makes you feel that you need to be really cautious when making this cake. In fact, after baking my 2nd Castella, the truth behind this cake is........it's nothing that complicated, or hard, it's just that you need to keep it "SIMPLE" to your own understanding. Conclusion, I'm sorry to say, the previous recipe I used, is just too much unnecessary highlights :P


CASTELLA / KASUTERA CAKE  aka JAPANESE SPONGE CAKE
Yield a 7' inch Square Cake


Ingredients
5 egg yolks (room temperature)
4 egg whites (room temperature)
125gm Castor sugar
100gm Bread flour (sifted)
15gm brown sugar ( I didn't measure mine, just sprinkle enough to cover the surface )
50gm honey + 2 -3 Tbsp hot water (stir to dilute)


Method: 
I would strongly recommend that you guys check the 'step-by -step' method illustration put up by YummyWorkshop.com.
You will not get it wrong.....trust me!


OK, the additional things that I did apart from what YummyWorkshop mentioned in her recipe was......I threw my baking pan from a foot high to the table top counter , not once, but thrice!! LOL....ya, I know I can be quite crazy at times, that's how extreme I can be sometimes :P Guess what, I am really amazed as my cake did not sink or shrink a bit after the cooling down process!! Well, I don't know if the "throwing" really has an effect or maybe I'm just lucky , hehe


After wrapping my Castella Cake with parchment paper and cling wrap, stored it into the fridge for an overnight rest. Gosh, you seriously don't know how long the night has been for me to wait for the day to come, LOL





Today, early morning when I opened my eyes.....the first thing that came to my mind was ......my Kasutera Cake in the fridge!! I ran down, opened the fridge, took it out, and slowly unwrapping the package....like opening a bomb, haha........it was still gorgeous, and it's moist from the outlook of it. Using a really sharp knife, I trimmed off the sides, and then slice it to a thick small 'square shape' pieces as all Kasutera Cake looks in those blogs. I guessed that's how it was presented to people when you serve Kasutera Cake :)


In every cut, I can feel the cake is springy to the touch, the air-holes are so refine and there is no loose crumbs dropping from the knife, which shows how 'intact' this cake is eventhough it is so soft, like sponge, I really meant 'a piece of sponge' .....especially when you tear it, it really is like tearing a piece of sponge, LOL


Sigh, I better don't confuse you too much , if can't understand what I'm trying to say here, copy down this recipe and start baking it....you will understand exactly the way I feel about this cake :) I have fell in love with it, and you will be seeing me baking another version of Kasutera very soon.......the Green Tea flavor one , wish me luck ya!!


Till then, bake a Kasutera , and you'll love it, I can 100% guarantee you ;)

Kahlua Non-Bake Cheesecake.....A Slice to Satisfy My Craving

Do you have cravings that sometimes makes you wonder.....are you pregnant? Hahaha....nah, definitely not me, I meant pregnant....I'm 101% not pregnant, and this craving comes because it's missing this particular ingredients too much.....and that is 'CHEESE'!! Yes, I haven't been making anything cheesy lately, hmm.....funny, why? In fact I do have a big block of Philadelphia Cream Cheese sitting in my fridge, if I'm not mistaken , since January, unopen :p


Ok, that is normally not like me, I would never let a piece of cheese or chocolate sit in my fridge untouched for so long.....sigh! I knew why, I was busy with cake orders in January and then , there was the Chinese New Year, and then my SiL's wedding, and then.......cake orders again......never ending it seems!! Well, today I get a weekend of free time to myself with no orders to bake, in fact it's already done last night, waiting for collection only :)


I finally get to use my cheese and bake something........but am just too lazy to heat up the oven on a really humid and hot Saturday afternoon, especially.........the kitchen where my baking is done.....always wets me in sweat, duh!! How I wish I can renovate this place and fix an air-cond in it........OK, stop the dreaming and start the baking, kekekeke :P

Like I said, the weather today was really hot, I saw the temperature hitting 31 degree and that really turns me off.....but a craving of cheese has to be satisfied!! So, to keep myself from not having to heat up the oven and sweat like a pig, and to satisfy my craving for something cheesy.........I chose to make , not bake, a "Non -Bake Kahlua Cheesecake (in fact it's Bailey, but I don't have one, so did the substitution, hehe) which I found the recipe from Bisous `A Toi :)

NON-BAKE 'KAHLUA' CHEESECAKE (Yields a 8"inch Round Springform pan)
Ingredients
BASE
1 small pack of Malteser candies - crushed (OK, I don't have these, as I wouldn't have let any pack of Maltesers sit in my fridge for more than 10 seconds :P)
160gm crushed digestive biscuits
80gm butter, melted


FILLING
250gm Philadelphia Cream Cheese, softened (I used 300gm to satisfy my craving, kekeke)
1 tsp vanilla extract
30ml Kahlua (should have double-dose it)
200ml dairy whipping cream
1/2 cup caster sugar
1 Tbsp lemon juice
1/4 cup boiling water
1 1/2 Tbsp gelatine powder (I would use 1 Tbsp +1/8 tsp in future as I find that the texture is too solid)


SWIRL
1 Tbsp butter
50gm dark chocolate 


Method

1. For the Base : mix the crushed Maltesers and biscuits with melted butter together. Press with the back of a spoon to evenly smooth the base of an 8" inch springform pan. Place the base into the freezer for about an hour or so, while you prepare the filling .
2. Put the boiling water into a bowl and sprinkle the gelatine powder evenly, leave to 'bloom' for about 2 mins. Stir to dissolve.
3. In microwave , melt the butter and chocolate in a 30 sec burst, stir to combine. (I used 'double -boil instead as I don't like to use the microwave oven to melt things :(
4. In a mixer, or if you prefer a whisk, whip the whipping cream till medium peak form and then chill it in the fridge. (Pls take note that while you whisk the whipping cream, 'DO NOT OVER WHISK' or else you will see the cream seperating and that is ruin!!)
5. In the same mixer bowl (as suggested by Rima, you don't need to wash it) , cream the cheese and sugar on high speed until smooth, beat in the lemon juice and vanilla extract.
6. Stir in the gelatine mixture and beat in to combine. Fold in the whipping cream and remove your base from the freezer.
7. Pour about 1 /4 of the batter into the chocolate mixture, stir to mix.
8. Mix in your Kahlua to the 'white cheese batter' until fully combine. Pour about half of the batter into the tin, add half of the chocolate batter, swirl to combine. Add other half of the white cheese batter , then top with a spoonful of the remaining chocolate batter , swirling to marble patterns.
9. Chill overnight , and to serve, run a knife along the sides of the cake to unmould it, and 'voila'.......enjoy!!

p/s: You will find that my cheesecake did not have the swirls , as I was getting a little heated up already in the kitchen, so just add the chocolate mixture to the white cheese batter and then add the Kahlua, and stir to combine all........hehe, sorry!! But, the outcome of the cheesecake is still 'satisfying'!

It's the final chapter for this year 2011

It's hard to believe that today is the final day for the Year 2011, no matter how hard I try to slow it down, and drag a little by little, it still has to come. I know I haven't been consistent, no matter how hard I try, those of you who knows me, will understand that I have been busy with not only my work in the office, and home , juggling housework and 4 kids, and also my part-time baking (orders from customers)........I know how greedy I am, some of you might think of me like that........LOL, well, I wouldn't deny, because I just love my life too much to let anything slip away.

Roast Lamb Shoulder

I love my work as an Education Consultant, helping to place students into the right colleges and universities for the right reason, knowing that they are going to have a bright future ahead of them. I definitely love being a wife to my loving Hubby, whom I know loves me limitlessly each day, I Love YOU, dear!........and to top it off, my awesome "4 angels", LOL.....how could I asked for more from God. They are the ones that makes me work harder each day realizing that my dreams will come true if not because of them, and also for them, I live to be a better person and a more responsible person each day, knowing that I cannot be that selfish, as I have 4 kids to be responsible for if anything happen. Mummy loves YOU 4 lots!!

Fresh Garden Salad

Last but not least, how can ever live my life without something I love to do.....and that is BAKING!! I can't find enough words to describe how much I love to bake, and have baked, and learnt and created this year, thanks to all of you who has given me the opportunity and support. I will post as much as I have missed and though it's outdated, it certainly are some great 'recipes' that you might like to try, and I suggest that you do......*wink*

Cold cooked Ham with Potatoes

To sum it all for this 'awesome' Year 2011, these are the food that we have spread out on our dining table for tonight's celebration while waiting for the countdown to the New Year 2012. Check on my coming updates for the recipes that you saw here....hehe

Philippines Buco Salad

Whole Roasted Turkey

Cheese Baked Rice

Marble Cheese Brownies

"WISH YOU ALL A VERY HAPPY NEW YEAR , AND MAY ALL YOUR DREAMS COME TRUE, GOD BLESS!!