Slow-Roasted Garlic and Lemon Chicken

"August 2015 IHCC Potluck", the theme for this week at I Heart Cooking Clubs ((IHCC). For Potluck week, we have the option to cook with any of IHCC featured chefs (past and present) recipes. And for this month's potluck, I've made Nigella Lawson's, Slow-Roasted Garlic and Lemon Chicken.

Chicken pieces are slow-roasted in the oven at a moderate temperature, for about 2 hours 45 minutes. For the first two hours, the chicken pieces are covered with foil and the remaining 45 minutes, without the foil, until the chicken pieces are golden brown and the lemon chunks have begun to scorch. 

I have used an extra head of garlic, well, we love garlic, especially when roasted till they are soft, mushy and creamy, and always, the garlic cloves would be gone by the end of the meal! And I've added some salt to taste, mixing it in with the chicken and the rest of the ingredients. Nigella did not mention any use of salt, both in the recipe and the instructions, but from the photo in the book, it looks like some coarse salt is sprinkled over the cooked chicken. I do not fancy biting into coarse salt at the table, so I have added some sea salt to the chicken pieces before roasting. Thyme is used in the recipe, but I've used fresh rosemary from my garden pot instead. More than half a cup of white wine is used, and the chicken pieces are sitting in the white wine during the long slow-roasting under the foil. The chicken pieces gets cooked in the steam under the foil, and gets really moist and tender. At the end of two hours, the foil is removed, oven temperature is increased, and continue to roast until the chicken is golden brown.

The chicken is very soft and moist. Very lemony dish! I was thinking that it might be less lemony with one lemon instead of two. While this chicken dish is tasty enough, I thought that it wasn't as good as Nigella's Zaa'tar Chicken with Fattoush which I made a while back. But that being said, this makes a nice dinner.

Slow-Roasted Garlic and Lemon Chicken
(adapted from "Nigella Fresh", Nigella Lawson)
1 chicken (approx. 3-1/2 to 4 pounds), cut into 10 pieces
1 head garlic, separated into unpeeled cloves (I used 2 heads)
2 unwaxed lemons, cut into chunky eighths
small handful fresh thyme (I use fresh rosemary)
3 tablespoons olive oil
10 tablespoons white wine
black pepper
salt to taste
3 potatoes, cut to chunks

Preheat the oven to 300F.
Put the chicken pieces into a roasting pan and add the garlic cloves, lemon chunks and the thyme; just roughly pull the leaves off the stalks, leaving some intact for strewing over later, (and some salt to taste). Add the oil and using your hand mix everything together, then spread the mixture out, making sure all the chicken pieces are skin-side up. (Place the potato chunks at the sides of the roasting pan).
Sprinkle over the white wine and grind on some pepper, then cover tightly with foil and put in the oven to cook, at flavour-intensifyingly low heat, for 2 hours.
Remove the foil from the roasting pan, and turn up the oven to 400F. Cook the uncovered chicken for another 30-45 minutes, by which time the skin on the meat will have turned golden brown and the lemons will have begun to scorch and caramelize at the edges.
I like to serve this as it is, straight from the roasting pan ; so just strew with your remaining thyme and dole out.

I'm linking this post to I Heart Cooking Clubs (IHCC), theme for this week,

August 2015 IHCC Potluck

and

Cook-Your-Boooks #26 @ Kitchen Flavours

Garlicky Romaine with Croutons

"Salades et Vinaigrettes", the theme for this week at I Heart Cooking Clubs (IHCC). It's salad/or salad dressing week with Jacques Pepin, our current featured chef. 

I've made JP's simple yet so good Garlicky Romaine with Croutons. A video of JP making this salad can be found at Rachel Ray show's website, here. 

It is a simple salad and takes only minutes to prepare. Recipe uses stale sourdough bread, but I have used regular white bread instead.  I bought a pack of baby romaine, and the rest of the ingredients are pantry ingredients ; whole-grain mustard, garlic, salt, pepper, red wine vinegar, and I have used extra-virgin olive oil. In the video, JP has used peanut oil.

Bread is cut to cubes and then toast with a little olive oil in the pan for a few minutes until brown all over. The salad dressing is mixed together and toss with the salad leaves just before serving, top with the toasted bread cubes.

This is a simple and very tasty salad. I like the garlicky mustard dressing! And I have always love breads in salads. I've made this salad twice already and will definitely be making it again. 

Jacques Pepin's Garlicky Romaine with Croutons
(source from here)
Croutons :
3 tablespoons peanut or corn oil
2-1/2 cups 1-inch pieces stale country bread

Dressing :
1 tablespoon crushed and finely chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon grainy mustard, such as Meaux
2 tablespoons red wine vinegar
1/3 cup peanut or corn oil (I use extra virgin olive oil)

1 large head romaine lettuce, damaged leaves removed, the remainder cut into 1-1/2-inch pieces, washed, and dried (about 10 cups lightly packed)


For the croutons :
Heat the oil in a large skillet, when it is hot, add the bread and saute for about 4 minutes, until nicely browned on all sides. Remove from the skillet and set aside.

For the dressing :
Combine the garlic, salt, pepper, mustard, vinegar and oil in a bowl suitable for serving the salad.

When ready to serve, add the lettuce to the bowl and toss with the dressing. Sprinkle with the croutons and serve immediately.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week,

"Salades et Vinaigrettes"

Chocolate Raspberry Pound Cake : Bake-Along #85

This week at Bake-Along #85, Lena has selected to bake Chocolate Raspberry Pound Cake together with Zoe, myself and anyone who wishes to bake along with us.

It is a marble cake where the plain batter is flavoured with some raspberry jam. The baked cake is then brushed with some raspberry jam and coated with melted chocolate. I could not find any raspberry jam without seeds and there's no raspberry jelly in the supermarket shelves either. So I grabbed one jar of raspberry jam with seeds. 

I made half a recipe, and reduce the sugar slightly more. The cake is baked in a 7 x 4-inch loaf pan and took about 40 minutes to bake.

I did not wait for the chocolate glaze to really set, and use it when it was still a little loose. See the chocolate glaze collected in the plate around the cake! And the seeds of the raspberry are visible, which is not to my preference.

My cake turned out a little too dense, though the texture is moist. I must have overmixed the batter! Taste-wise, this cake is just OK for me, could not really taste the raspberry jam in it and if I were to bake this again, I would probably just omit the raspberry jam altogether. 

Chocolate Raspberry Pound Cake

(adapted from "Cake Keeper Cakes", Lauren Chattman)
Serves 8 to 10
For the cake :
3 ounces semisweet or bittersweet chocolate, finely chopped
4 large eggs, at room temperature, lightly beaten
2 teaspoons pure vanilla extract
1-1/2 cups cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1-1/4 cups sugar
1/4 cup raspberry jam

For the glaze :
1/4 cup raspberry jam
6 tablespoons heavy cream
2 tablespoons light corn syrup
4 ounces bittersweet chocolate
1 tablespoon raspberry liqueur

Make the Cake :

1. Preheat the oven to 325F. Grease a 9-inch by 5-inch loaf pan and dust with flour.
2. Put 1 inch of water in the bottom of a double boiler or a small saucepan and bring to a bare simmer. Place the chocolate in the top of the double boiler or in a stainless steel bowl big enough to rest on top of the saucepan, and set the bowl on top of the simmering water, making sure that the water doesn't touch the bottom of the bowl. Heat, whisking occasionally, until the chocolate is completely melted, 5 to 7 minutes. Set aside to cool.
3. Combine the eggs and vanilla in a glass measuring cup and lightly beat. Combine the flour, baking powder and salt in a medium mixing bowl.
4. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
5. With the mixer on medium low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice or scrape down the bowl.
6. Turn the mixer on low speed and add the flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 30 seconds on medium speed.
7. Scrape half the batter into a medium mixing bowl and whisk in the raspberry jam. Whisk the melted chocolate into the batter remaining in the mixer.
8. Scrape 1/2 the raspberry batter into the prepared loaf pan and smooth the top, then add 1/2 of the chocolate batter. Repeat the layers with the remaining batters. Run a butter knife blade through the batter to create marbling. Do not overmix.
9. Bake the pound cake until it is golden and a toothpick inserted in the center comes out clean, about 1 hour and 15 minutes. Let the cake cool in the pan for about 10 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.

Make the Glaze :

1. Heat 1/4 cup raspberry jam until loose, and use a pastry brush to brush the warm jam all over the cake. Combine the heavy cream, corn syrup, and chocolate in a small pot and heat over medium, whisking until smooth. Stir in the raspberry liqueur. Let stand until thickened, about 30 minutes. Spoon the glaze over the cake, smoothing it over the top and sides with a small metal spatula to cover. Let stand until the glaze firms up about 1 hour. Slice and serve.
2. Store uneaten cake in a cake keeper at room temperature, or wrap loosely in plastic and store at room temperature for up to 3 days.

********************************

Do stop by Lena of Frozen Wings and Zoe of Bake For Happy Kids, and all our friends who has baked along with us in the linky below :

For our next Bake-Along, we will be baking "Theme : Pretzels (Yeasted)". Please do join us, and link your post to our linky which will open from  3rd till 12th September. Everyone is welcome to join us! Only current post please.

A friendly reminder when linking to our linky :

1. Please mention Bake-Along event in your own post linking direct to any of the hosts' post (Joyce, Lena or Zoe)

2. Please link only new and current post, PLEASE FOLLOW THE BAKE OR THEME provided by us. Unrelated post will be deleted.

3. Feel free to display our Bake-Along badge in your post.

and I'm sharing this post with :
Cook-Your-Books #26 @ kitchen flavours

An InLinkz Link-up

Chocolate Chip Cookies

These Chocolate Chip Cookies were made weeks ago, though I think the name Chocolate Chunks Cookies would be more suitable as there's no chocolate chips at all, but rather, chunks of chocolate bars which are chopped to chunky pieces. 

The dough is mixed, rolled into logs, covered with plastic wrap and chill in the refrigerator overnight. The next day, slice the logs into disks 3/4 inch thick and bake in a preheated oven.

My logs are not exactly round, as one side is flat due to the position during the chilling period in the refrigerator. The next time, I'll place them in "standing position", with one rounded end at the base (then I have to make shorter logs), instead of laying them on the side. And due to the rather chunky chocolate chunks and nuts, some of the slices fall apart during slicing, but no problem, simply put them in place and shape the slices if necessary. Place the slices 3 inches apart as they will spread a little.

Freshly baked cookies! 

If you like soft chocolate chip cookies, bake them for about 10 minutes until they are very lightly brown in the centre. Since we love cookies with a little bite, I've baked the cookies for 15 minutes, rotating the trays halfway during baking time.

These cookies are so yummy! 

Chunky gooey chocolate and crisp walnuts, there's no stopping at just one piece! The cookie jar was empty on the third day!

Chocolate Chip Cookies
(adapted from "Ready For Dessert", by David Lebovitz)
makes about 48 cookies
2-1/2 cups (350gm) all-purpose flour
3/4 teaspoon baking soda
1/8 teaspoon salt (omit)
1 cup (8 ounces/225gm) unsalted butter, at room temperature (use salted butter)
1 cup (215gm) packed light brown sugar (I use 1/2 cup)
3/4 cup (150gm) granulated sugar (I use 1/4 cup)
1 teaspoon vanilla extract
2 large eggs, at room temperature
2 cups (about 225gm) nuts, such as walnuts, pecans, almonds, or macadamia nuts, toasted and coarsely chopped
14 ounces (400gm) bittersweet or semisweet chocolate, coarsely chopped into 1/2- to - 1-inch (1.5 to 3-cm) chunks or 3 cups (340gm) chocolate drops (I use 300gm dark chocolate)

In a  small bowl, whisk together the flour, baking soda, and salt.

In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, brown sugar, granulated sugar, and vanilla on medium speed just until smooth. Beat in the eggs one at a time until thoroughly incorporated, then stir in the flour mixture followed by the nuts and chocolate chunks.

This post is linked to the event Little Thumbs Up (August 2015 : Brown Sugar and Molasses) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Jess from Bakericious.

and 

Cook-Your-Books #26 @ kitchen flavours

Caramel Swirl Strawberry Popsicles

"Mystery Box Madness : August 2015", the theme for this week at I Heart Cooking Clubs (IHCC). Ten ingredients are given each month and for this month, the ingredients are Any Red Fruit, Corn, Tortillas, Skirt or Flank Steak, Oregano, Heavy Cream, Goat Cheese, Pumpkin Seeds, Baby/Fingerling Potatoes and Caramel or Cajeta. We are to select at least three ingredients and cook a recipe from any of IHCC's past or present featured chefs.

My three selected ingredients ; Red Fruits (strawberry), Heavy (whipping) cream and Caramel (homemade)

Looking at the ten ingredients, with red fruits and heavy cream, I knew I wanted to make a cool dessert. The weather here is always so hot (even at midnight!) and a cool dessert would be more than welcome anytime of the day. Found this recipe from Donna Hay's website, Caramel Swirl Popsicles which uses caramel topping as one of its ingredients and single cream. I have not seen single cream being sold here before, but I do have an opened carton of heavy cream, and some leftover homemade caramel which I made for a dessert a while back. I've added some fresh strawberries to complete the required ingredients for this months MBM challenge.

The popsicles are really easy and quick to make, the only thing is to freeze the empty popsicles mould in the freezer before making the popsicles. Ingredients uses 2 tablespoons of malt powder, of which I've used Horlicks, mixed with milk, heavy cream, icing sugar in a bowl and whisk until the sugar and the malt powder have melted. The caramel is mixed with a little heavy cream and then drizzle down the sides of the frozen popsicle moulds. Pour the milk mixture into each mould, at this stage I've added slices of strawberries. Insert the sticks and freeze until frozen.

The melting popsicles! 

I had a hard time removing the popsicles from the moulds! I've tried a few methods from putting the moulds into a bowl of warm water, letting it sit for a few minutes on the kitchen counter and even holding it upside down under running water! In the end I've got to loosen the popsicles by running a thin paring knife around the insides of the mould to get them out! By that time, the popsicles are beginning to melt in our hot weather. It was 34 degrees that day!

The popsicle moulds have failed me many times, this is the last time I'll be using them! I've a mission now to look for reliable popsicle moulds! Has anyone use the ones made with silicone before? Are they any better? Any recommended brands of moulds?

The popsicles were getting too soft real quick, the only way is to place them in a bowl and eat with a spoon! See how fast they melted!

Not that anyone is complaining! These are so yummy. The popsicles are so creamy and the tasted really amazing with the malt powder. Surprisingly even with the caramel, the sweetness is just right. And it is really nice with the addition of the strawberries. I'll be making these again, only this time I'll use ramekin bowls for individual servings or simply freeze it in a larger container. And double the recipe! And try with different fruits! Yums!

Caramel Swirl Strawberry Popsicles
(adapted from donnahay.com)
1 cup (250ml) milk
1-1/4 cups (310ml) single (pouring) cream (heavy cream)
2 tablespoons malt powder
1/4 cup (40gm) icing sugar
1/4 cup (60ml) caramel topping
2 tablespoons singe (pouring) cream, extra (heavy cream)
some fresh strawberries (sliced into quarters)

Place 8 x 80ml-cup-capacity popsicle moulds in the freezer to chill. Place the milk, cream, malt powder and sugar in a medium bowl. Whisk until the sugar has dissolved and set aside. Place the caramel and extra cream in a small bowl and mix to combine. Using a teaspoon, drizzle the caramel down the sides of the frozen moulds. Divide the milk mixture between each mould, drop in some sliced strawberries, insert popsicle sticks and freeze for 4-5 hours or until frozen. Remove the popsicles from their mould and serve. Makes 8.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week 

Mystery Box Madness : August 2015

Lemon-Poppy Seed Hokkaido Chiffon Cupcakes : Bake-Along #84

My kids were asking for Hokkaido Chiffon Cupcakes again, to share with their friends. Using the same recipe which I've baked earlier with orange, I decided to make with lemon and poppy seeds this time. 

Topped with little rounded scoops of red dragon fruit.  Keep refrigerated, best eaten when cold!  Sprinkle some icing sugar just before serving.

I took the cupcakes out from the refrigerator the next day, and took the photos about 15 minutes later, the whipped cream has starting to soften! It was a blazing hot afternoon!

But the filling inside is still firm, as the cake is still cool to the touch from the overnight storage in the fridge. Really good eaten while still cold. Now the kids are asking, what's the next flavour!

Lemon-Poppy Seeds Hokkaido Chiffon Cupcakes
(adapted from "Let's Eat", Agnes Chang, with some minor changes)
A :
80gm self-raising flour, sifted
40gm caster sugar
1 tbsp poppy seeds
6 egg yolks
60ml lemon juice
1 tsp grated lemon zest
60ml corn oil

B :
6 egg whites
1/2 tsp cream of tartar
70gm caster sugar

Filling :
200gm whipping cream

2 tbsp icing sugar
fresh fruits for decoration

1. Place all ingredients from A into a medium mixing bowl, stir in one direction till well combined.
2. Whisk egg whites with cream of tartar till foamy, add caster sugar gradually and whisk till stiff.
3. Mix 1/3 of egg white mixture into the egg yolk mixture, and mix well to combine. Slowly pour this mixture into the remaining egg white and stir lightly with a spatula till well combined.
4. Spoon cake batter into paper cups till 80% full. Bake in a preheated oven at 160C till cupcakes are cooked and golden brown, about 20-25 minutes. Remove and leave to cool on wire rack.
5. Filling : Whisk whipping cream till stiff. Put into a piping bag fitted with a round nozzle and push nozzle into the centre of the cupcake, pipe some cream into it, and over the top centre of the cupcakes. 
6. Sprinkle cakes with icing sugar, and decorate will slices of fresh fruits.

Do stop by Lena of Frozen Wings and Zoe of Bake For Happy Kids, and all our friends who has baked along with us in the linky here.

Blueberry Crumb Tart : TWD

This week's bake at Tuesdays With Dorie (TWD) is Cherry Crumb Tart. I have used blueberries instead of cherries, as cherries are really expensive over here. 

The thing I like about this recipe is, the pastry crust, the filling, and the streusel can be made a couple of days ahead, great if you have a busy schedule. I made them a day earlier and the next day, I assembled and baked the tart as per instructions given in the recipe.

 Freshly baked Blueberry Crumb Tart, cooling on a rack.

I did reduce the sugar for the filling by half and I'm glad I did, as the tart turned out to be a little sweet for me, but according to my kids, the sweetness was just right. I've used frozen blueberries and I washed them under running water to get rid of any ice crystals around them as I was afraid that if I used them frozen hard, the ice would melt and make the tart soggy. Quickly dab them dry on layers of paper towels and more at the top, and use them immediately. 

There's an option to use either ground almond or hazelnut, and I've used ground hazelnuts. 

The streusel is made up of butter, orange zest, vanilla extract, sugar, all-purpose flour and ground cardamom of which I have omitted.

As usual, for the sweet tart crust, I have used half the amount of sugar, and it has always worked out

fine for me.

Dorie loves her tart crust really well baked and brown. I have always baked them a little lighter,  and thought that this time, I'll just follow thru the recipe for a really well-baked and brown crust. Between the two, I still prefer a slightly lighter crust. So the next time, I'll just stick to a lighter one. In terms of taste and flavour, they are both flaky, tender and crispy, but the dark crust one has a slightly crispier bite. 

A slice is lovely as a teatime treat. The streusel is butter and crispy. I cannot really taste the filling as it has sort of baked together with the blueberries that have got all softened up and mushy, but they seems to blend together, in a most delicious way. Of course, tender, flaky and buttery crust completes a perfect slice.

To view other bakers' bake on this tart, please visit TWD.

and I'm sharing this post with :

Cook-Your-Books #26 @ kitchen flavours

Quick Almond Cake

"Reveilli-toi" (Get Out of Bed), the theme for this week at I Heart Cooking Clubs (IHCC). We are currently cooking from our featured chef's recipes, Jacques Pepin, and for this week it is all about breakfast. I have been missing a few weeks of IHCC themes and have been lagging behind in my blogging, due to family commitments. I apologize if I have not been visiting lately, and will visit whenever I can.

I have not been baking as often as I did, and I was "talking" to my oven the other day, that how sorry I was for neglecting it, and my son upon hearing that, thought that I had gone "cuckoo"!! Haha! He knows his mommy talks to her plants, but now to the oven as well?? Gosh! I need a vacation!

Back to breakfast time, and I wanted to have a simple cake for breakfast and so I made one of Jacques Pepin's. However, originally his version has plums in it and is baked in a tart pan, with the top brushed with a mixture of plum jam and brandy after baking. I do not have any plums and really wanted a plain simple cake. Furthermore, he did say that the cake can be baked as a plain pound cake, so that was what I did.

Easy and simple cake to make. The ingredients are mixed in a food processor and I've used a 7"x4" loaf pan, which turned out a little small for the amount of batter, which makes quite a tall cake! I've used my homemade rum infused vanilla bean for the extract, and the cake smells really nice with a hint of rum flavour.

Cake is buttery, moist, nutty, fragrant from the rum-vanilla, and a slice is nice with a cup of my morning cuppa!

For the full recipe and instructions of the original recipe with plums, please do refer to Jacques Pepin's website here.

Quick Almond Cake
(adapted from Essential Pepin, here)
4 tablespoons (1/2 stick) unsalted butter, softened (I use salted butter)
1 cup all-purpose flour
1 cup unblanched whole almonds (I use almond meal)
2/3 cup sugar (1/2 cup)
1 teaspoon baking powder
1 teaspoon pure vanilla extract
2 tablespoons canola oil
2 large eggs
1/3 cup milk

Process the flour, almonds, sugar, and baking powder in a food processor until the mixture is a coarse powder. Add the vanilla, the remaining butter, the oil, and eggs and process for a few seconds, just until incorporated. Add the milk and process for a few seconds, until the mixture is smooth. Pour the batter into the prepared pan.

I'm linking this post to I Heart Cooking Clubs (IHCC), theme for this week 

"Reveilli-toi" (Get Out of Bed)

Orange Hokkaido Chiffon Cupcakes : Bake-Along #84

The ever popular Hokkaido Chiffon Cupcakes is back in Bake-Along #84. Zoe has selected this theme as our bake-along this week, together with Lena, myself and everyone is welcome to bake-along with us. These cupcakes was really popular among bloggers about two years ago. Most of you have probably baked them at least once! Well, as usual, I'm the last one to hop onto the wagon!

These are chiffon cakes baked in mini forms and are filled with either custard or whipping cream and decorated with fresh fruits.

The ones I made are flavoured with fresh orange juice and zest, filled with whipped cream and decorate with slices of orange.

These Orange Hokkaido Chiffon Cupcakes are so delicious. The cake is so spongy, moist, soft, fluffy and really yummy with the whipped cream. If you have not tried making Hokkaido Chiffon Cupcakes before, now is the time to try it!

Orange Hokkaido Chiffon Cupcakes

(adapted from "Let's Eat", Agnes Chang)
A :
80gm self-raising flour, sifted
40gm caster sugar
6 egg yolks
60ml orange juice
1 tsp grated orange rind
60ml corn oil

B :
6 egg whites
1/2 tsp cream of tartar
70gm caster sugar

Filling :
200gm whipping cream

2 tbsp icing sugar
fresh fruits for decoration

1. Place all ingredients from A into a medium mixing bowl, stir in one direction till well combined.
2. Whisk egg whites with cream of tartar till foamy, add caster sugar gradually and whisk till stiff.
3. Mix 1/3 of egg white mixture into the egg yolk mixture, and mix well to combine. Slowly pour this mixture into the remaining egg white and stir lightly with a spatula till well combined.
4. Spoon cake batter into paper cups till 80% full. Bake in a preheated oven at 160C till cupcakes are cooked and golden brown, about 20-25 minutes. Remove and leave to cool on wire rack.
5. Filling : Whisk whipping cream till stiff. Put into a piping bag fitted with a round nozzle and push nozzle into the centre of the cupcake, pipe some cream into it, and over the top centre of the cupcakes. 
6. Sprinkle cakes with icing sugar, and decorate will slices of fresh fruits.

********************************

Do stop by Lena of Frozen Wings and Zoe of Bake For Happy Kids, and all our friends who has baked along with us in the linky below :

For our next Bake-Along, we will be baking "Chocolate Raspberry Pound Cake", (from Cake Keeper Cakes, pg 78 or here). Please do join us, and  link your post to our linky which will open from 20th till 29th August. Everyone is welcome to join us! Only current post please.

A friendly reminder when linking to our linky :

1. Please mention Bake-Along event in your own post linking direct to any of the hosts' post (Joyce, Lena or Zoe)

2. Please link only new and current post, PLEASE FOLLOW THE BAKE OR THEME provided by us. Unrelated post will be deleted.

3. Feel free to display our Bake-Along badge in your post.

and I'm sharing this post with :
Cook-Your-Books #26 @ kitchen flavours

An InLinkz Link-up

Cook-Your-Books #26

Cook-Your-Books is all about cooking or baking from your many cookbooks or magazines that you have collected over the years. If you love collecting cookbooks, read them like novels and love trying out new recipes, then this is the perfect place to share. It's time to get those books (or magazines) out of the shelves, and start using them. Bake or cook anything from any of your books or magazines, and link your posts to Cook-Your-Books here at Kitchen Flavours. The linky will start on the 7th of every month right up to the end of the month. The three most viewed submissions will be featured at the next Cook-Your-Books.

Featured posts for this month

The three most viewed posts from Cook-Your-Books #25

Braised Pork Belly with Fermented Beancurd
by Kit Wai's Kitchen

Little Piggy Cookies
by Peng's Kitchen



Traditional Indonesian Layer Cake
by Coco's Sweet Tooth

Thank you everyone for sharing all the delicious dishes and bakes from your cookbooks!

It's now time to link-up!

A little note when submitting your post to Cook-Your-Books

1. Linky for submissions will start on the 7th of every month right up to the end of the month. The submission with the most views will be featured at the next Cook-Your-Books.
2. All submissions must be new and current posts, within the current month. Old posts will be deleted. Please link directly to your post, not your homepage.
3. Please mention from which book or magazine you are cooking or baking from, as this is a cooking/baking event using recipes from cookbooks and magazines.
4. Please mention Cook-Your-Books in your post and link it back to Kitchen Flavours. You may display Cook-Your-Books badge anywhere in your post.
5. Please leave a comment after you have linked.
6. It would be great if you could visit at least one link, everyone loves visitors.

Link-up with Cook-Your-Books #26 from 

7th - 31st August 2015

An InLinkz Link-up