Happy Chinese New Year

It is gonna be our Chinese New Year in a few days time.

Wishing all readers a happy and prosperous lunar new year! :)

Merry Christmas!

Wishing everyone a joyous Christmas and a happy new year!!

6 items on Christmas Wish List

Dear Santa,
I have been a good and sweet girl this year. Wherever you are, whoever you are, please put me on your good kids list. :)
Love,
hanushi

Since Christmas is just round the corner, I would like to compile my Christmas wish list! :)

1. White glass cake stand
One of the things that I fall in love when reading Donna Hay magazines and The Australian Women's Weekly cookbooks are not just the wonderful bakes, but also the stylish and elegant cake stands that are featured. How I wish to own one of these beautiful cake stands too.

Source: Donna Hay

2. Non-stick small cheesecake pan
With the removable bases, this 6-cup pan is perfect to make small individual cheesecakes for dessert treats. The size of this pan is just right to put into my small oven too.

Source: Amazon

3. Cake and cupcake caddy
It will be lovely if I can put my bakes in a pretty and reusable cake caddy and bring them to a party to share with friends. It will be a bonus if the cake caddy can double up as an air-tight container and keep the ants away from the food.

Source: Amazon

4. Ornate cooling rack / wire trivet
I have a soft spot for anything that is pretty and sweet. These ornate cooling racks simply melt my heart away. Be awed by the exquisite design, don't you think that your kitchen will always have space for these pretty wire trivets?

Source: Donna Hay

5. Cupcake / Batter dispenser
With this cupcake / batter dispenser, messy worktops and wastage of batter becomes a thing in the past. I am sure your little ones will love to help you in the baking process too.

Source: Amazon

6. Silpat non-stick baking mat
A remarkable and useful baking tool that everyone who owns it, loves it to every bit. There is even one right size that can fit for my small oven. Bravo!

Source: Amazon

Let's sing-along

Drop your whisks and sing together, shall we?

Happy birthday to you
Happy birthday to you
Happy birthday to Hanushi
Happy birthday to you...

Updates

I am always not good with electronics and electrical stuffs and when they fail me, I always end up feeling lost and angry. What should I do? How do I salvage the situation? Frustrating...

One unfine day last week, my laptop has decided to resign abruptly, without warning.

To keep the story short, for the time being, I will not be able to blog. Till further notice.

Gula Melaka Cupcakes

These rich and flavourful cupcakes get a perfect score in the taste department, largely attributing to the divine pairing of gula melaka and coconut. Strongly recommended! :)

I am submitting this to Aspiring Bakers #13: Enjoy Cupcakes! (November 2011) hosted by Min of Min's Blog.

Thanks to The Kitchen 70's for sharing the recipe. :)

Gula Melaka Cupcakes
Adapted from: The Kitchen 70's

Ingredients (Makes 3)
62.5 g unsalted butter
40 g gula melaka, chopped finely
1 egg, lightly beaten
50 g plain flour
1/2 tsp baking powder
Some desiccated coconut

Method
1. Sift plain flour and baking powder together. Set aside.
2. With an electric mixer, beat butter and gula melaka till smooth.
3. Add beaten eggs in separate additions, beating well after each addition.
4. Fold in the flour mixture with a spatula.
5. Pour the batter into the cupcake moulds till 80% full and sprinkle some desiccated coconut on top.
6. Bake in a preheated oven at 160°C for 20 – 25 minutes.

Notes
- I used freshly grated coconut and moistened with a little hot water.
- I folded in some grated coconut after the flour mixture and sprinkled the rest of grated coconut on top.

Osmanthus Cupcakes

Osmanthus plays a subtle yet important role in these soft and delicate cupcakes. So faint is its scent that it could be easily overlooked in the midst of the crunchy pumpkin seeds. Savour these cupcakes slowly and you will be allured by the flowery and natural sweetness that it brings to these cupcakes.

I am submitting this to Aspiring Bakers #13: Enjoy Cupcakes! (November 2011) hosted by Min of Min's Blog.

Osmanthus Cupcakes
Adapted from: Fruity Cakes by Alex Goh

Ingredients (Makes 4)
62.5 g unsalted butter
40 g castor sugar
1 1/2 tsp dried osmanthus
1 large egg
90 g plain flour
1/4 tsp baking powder
Pinch of baking soda
45 g sour cream / plain yogurt
25 g sunflower seeds
25 g pumpkin seeds

Method
1. Sift plain flour, baking powder and baking soda together. Set aside.
2. With an electric mixer, beat butter, castor sugar and dried osmanthus until light and fluffy.
3. Add in eggs one at a time and beat until smooth and light.
4. Add the flour mixture and sour cream (or yogurt) gradually and alternately. Mix well after each addition.
5. Add the sunflower seeds and pumpkin seeds and mix until well combined.
6. Pour the batter into the greased cupcake moulds and sprinkle some sunflower seeds and pumpkin seeds on top.
7. Bake in a preheated oven at 175°C for 25 – 30 minutes.

Notes
- I used plain yogurt, omitted sunflower seeds and used 35 g pumpkin seeds.