My Little Garden

This is just for fun! Can anyone guess this beautiful flower is from which vegetable plant?


Baking "Eggless Chocolate Walnut Cake" now. Still in the oven. Will let you know how it turns out in next posting !

Cranberry Orange Chiffon Cake

Gong Xi Fa Cai to everyone. Here's wishing a very good year ahead. May the roar of the mighty tiger brings health, happiness and prosperity to everyone. It is only a few days away to the last day of Chinese New Year (chap goh mei), also known as the Chinese Valentine Day. It has been a very busy month for me. I was making cookies for the CNY orders and it has been a busy and tiring two weeks. Fortunately, my sis is around to give me a helping hand. I owe you one, sis!
We made six types of cookies which are Choc Chip Cookies, Walnut Choc Cookies, Raisins, Sunflower & Pumpkin Seeds Cookies, Cranberry Cornflakes Cookies, Oats Choc Chip Cookies and the traditional Peanut Cookies. And also not forgetting my Homemade Apricot Jam. Will feature photos of my cookies and jam soon (I am lousy at taking photo!) . We (hubby, my two kids and me) went back to hubby's hometown for a few days, after that to my hometown in Malacca for another few days. Back to our home sweet home about a week later and everyone is under the weather!
Hubby had the cough, kids got the cough too with the younger one having a fever. He is still having a temperature today and he is extremely happy about skipping school! I had a very bad cough and a sore throat with a hoarse voice but I am much better today. Since all of us are supposed to keep off from the CNY goodies (all the fried and baked stuffs are a definte no, no because they are "heaty" as the Chinese says), and fed-up with eating bread and porridge, I made a light and simple chiffon cake. Nothing special, just simple. It turned out a bit too brown, the light bulb in my oven isn't working, and I couldn't see if it is cooked and instead of risking opening the oven earlier (the cake may collapse!), I just let it bake a little while longer and take it out when I was sure it was time. It turned out nice except that the cranberry sank to the bottom of the cake. Here's the recipe :

Cranberry Orange Chiffon Cake
Ingredients A
7 egg yolks
50gm caster sugar
60ml cooking oil
60ml orange juice (I use sunquick concentrate orange juice)
few drops orange colouring
110gm self-raising flour
pinch of salt
50gm dried cranberries

Ingredient B
7 egg whites
1/2 tsp cream of tartar
120gm caster sugar

Method :

1. Preheat oven at 170 degree Cel.
   
2. Combine ingredients A except flour in a mixing bowl until well incorporated. Lightly fold in flour until well combined.
3. In a separate bowl, beat egg whites with cream of tartar until soft peak forms. Gradually, add in caster sugar, beating at high speed until stiff peaks form.
4. Gently fold egg white mixture to egg yolk batter and stir until well blended.
5. Pour batter gently into an ungreased 22cm tube pan. Bake for about 30-40 minutes or until cooked.
6. Remove from oven and invert cake immediately until completely cool.
   

Blueberry Yogurt Cupcakes

I have made this afternoon a delightful blueberry yogurt cupcakes. It is really delicious topped with honey flavoured yogurt and blueberry pie filling although the original recipes calls for fresh or frozen blueberries. This recipe was taken from one my recipe books collection and it is very simple and easy to do. Here's the recipe. Have fun making and most importantly, enjoy eating them!







Blueberry Yogurt Cupcakes
Cupcakes
180gm plain flour
1 tsp baking powder
1/8 tsp salt
125gm unsalted butter, softened
100gm sugar
1 tsp finely grated lemon zest
2 large eggs
90ml plain yogurt
150gm fresh or frozen blueberries (thawed)

Topping
125ml plain yogurt
1 tbsp honey
fresh blueberries

Method :

1. Preheat oven to 350F (180C/Gas 4).
2. Line a standard 12 cup muffin pan with paper liners.
3. Combine the flour, baking powder and salt in a small bowl. Beat the butter, sugar and lemon zest in a medium bowl with an electric mixer on medium-high speed until pale and creamy.
4. Add the eggs one at a time, beating until just blended after each addition.
5. With low speed, add the mixed dry ingredients and yogurt. Stir the blueberries in by hand.
6. Spoon the batter into the prepared cups, filling each one three quarters full. Bake for 20-25 minutes, until golden brown and firm to the touch. Transfer the muffin tin to a wire rack. Let cool completely before removing the cupcakes.

Topping : Mix the yogurt and honey in a small bowl. Top each cupcake with a dollop of sweetened yogurt and a few fresh blueberries. Enjoy!!