We were in Washington last May for attending a conference related to my job. We had a really great time there, especially for the sightseeing and seafoods booster!

One thing you must try in Washington is the famous Red Velvet Cupcake with delicious frosting and very moist cake. And of course the luxurious seafoods too

I tried this recipe from Joyofbaking and my husband and I really really loved it! we couldn’t find any buttermilk here in Kuopio but trying to prepare the buttermilk ourself was not a bad idea at all! the cake was really moist and tender and believe me, you just couldn’t have only one slice

I’ll try not to worry so much about weight this week, or maybe until the cake finishes

Red Velvet Cake Recipe

Source: Joyofbaking

2 1/2 cups (250 grams) sifted cake flour (I used normal flour)

1/2 teaspoon salt

2 tablespoons (15 grams) cocoa powder

1/2 cup (113 grams) unsalted butter, at room temperature

1 1/2 cups (300 grams) granulated white sugar

2 large eggs (I used egg replacer)

1 teaspoon pure vanilla extract

1 cup (240 ml) buttermilk – see recipe below

2 tablespoons liquid red food coloring (I added to 4 tablespoon)

1 teaspoon white distilled vinegar

1 teaspoon baking soda

1 tespoon baking powder (I added this too)

Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two – 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.

In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.

In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 – 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)

Buttermilk Recipe

Add 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup (240 ml) of milk. Let this mixture stand 5 to 10 minutes before using.

Cream Cheese Frosting

250ml whipping cream

200ml cream cheese

1/2 cup confectioner sugar

Mix everything in a big bowl and whip the cream until stiff peaks formed.

Assemble: With a serrated knife, cut each layer in half, horizontally. You will now have four layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut.

Makes one- 9 inch (23 cm) four layer cake.

Cornbread anyone?

Let the pictures tell you how fluffy the cornbread is… it’s really a nice bread with perfect sweetness and hint of corn in every bite.  My very first cornbread and for sure I’m making it again

My 10 months old son is not eating very well now. At his age, he’s preference is more to playing and maybe he’s becoming a little picky too. I was so happy when he likes this cornbread and ate pretty much too

We also made some drink to have with the cornbread….

This is called Lai Chee Kang… one of Malaysian exotic drink I would say

It’s a combination of dried fruits and nuts…. just perfect for summer hotness

Light and Fluffy Cornbread Recipe

adapted from HoneyandButter

½ cup cornmeal
1 ½ cup flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cup milk

Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny – don’t be alarmed!). Bake in an 8” square pan at 177 degrees C for 35 minutes. This doubles perfectly for a 9X13-inch pan.

It has been really long time since I tried this custard triffle pudding. I just love the combination taste of the custard and jelly… however after years, I don’t exactly remember how to make it anymore Good that I found the recipe here and it worked really well.

And I guess the little young man likes it too

I think the recipe could possibly serve 6-7 person. My husband and I took 3 days to finish all the pudding

The pudding could also be served with either whipping cream or yogurt. I prefer whipping cream and some extra fruits too.

The original recipe was in Malay Language so I translated it to English here. Thanks for the recipe’s contributor

Triffle Pudding Recipe

Swiss roll/any pound cake as base

1 tin of fruit cocktail

Ready made jelly – You just need to add hot water and dissolve it

225 ml milk+225 ml water+7 tablespoon sugar

4 full tablespoon custard powder+110 ml water

Yogurt or whipping cream -to serve

Layer 1

Cut the swiss roll/pound cake about 1.5cm thick, arrange them in the bowl. Pour some of the juice from fruit cocktail over the cake.

Layer 2

Mix 225 ml milk+225 ml water+7 tablespoon sugar and boil it. At the same time, mix 4 tablespoon of custard powder and 110 ml water. When the milk is boiling, add in the custard mixture and lower the heat down. Keep stirring until the mixture turn out thick and shining. Pour on Layer 1.

Layer 3

Arrange the fruits cocktail over the custard layer. Keep it aside.

Layer 4

Prepare the jelly according to the specific instruction. When it’s ready, pour it over the custard and fruits cocktail. Let it cool down in the fridge for some time before serving.

I was enjoying celebrating my very firt time Mother’s Day few days ago. It was such a nice feeling I had watching my little pumpkin growing day by day… time flies so fast, indeed and he is now 8 months and 12 days

Nothing really correlates between the Mother’s Day story and the chicken though I was making this some time ago combining chicken with creme fraiche and asparagus as the main ‘actors’. It was pretty good. We enjoyed it very much with potatoes and carrots!

I like it more when it’s a bit ‘crunchy’

I like it when the cream was a bit thick but it depends how you like it too…

Creamy Chicken with Asparagus Recipe

• 2 pieces of chicken breast
• 80-10 asparagus stalks removed
• 200 g creme fraiche
• 500 ml water
• A cube of chicken granules (or you can use chicken stock)
• 1 cloves of garlic, diced
• 3 red onions, diced
• oil/olive oil
• 1 / 2 tablespoons flour
• Capsicum in small pieces

1. Scrub the flour on the chicken.
2. Heat oil in a wok. Fry the chicken until brown color appears on both sides.
3. Add onions and saute until soft and fragrant.
4. Add water, cube of chicken and creme fraiche. Cover the pan and stir occasionally. Cook about 10-15 minutes.
5. Add the asparagus and capsicum. Cook until slightly tender.
6. Done!

Just wanted to get rid of my old apples in the fridge, I searched for simple recipes in Tastespotting. Of course there are huge amounts of good recipes, but I somehow fell in love with the word “MOISTEST” apple cake used by Cook-Eat-Love in her blog.

She was using cream cheese in the recipe and the cake was indeed, really really moist… believe it or not, I made 3 apple cakes in one week!!! ohohoho…. I hope this ‘apple cake fever’ will be over soon. I really have to reduce some kgs now

This is the ‘devil’ cake which could make you non-stop eating

I edited the sugar amount since it was a bit too sweet for me and replaced butter with vege oil

Moistest Apple Cake Recipe

adapted from cook-eat-love

• 1 1/4 cups sugar (DIVIDED 1 and 1/4 cups)- original recipe was 1 1/2 and 1/4 cups
• 1/2 cup vegetable oil/butter
• 1 tsp vanilla
• 200 gm cream cheese
• 2 large eggs (I used Egg Replacer)
• 1 1/2 cup flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 2 tsp cinnamon
• 3 cups chopped peeled apples (I used red apples)

1. preheat oven to 175 degree C and spray 9 inch spring-form pan with cooking spray (or lining with baking paper)
2. Beat 1 c sugar, oil/butter, vanilla and cream cheese until well blended. Add eggs 1 at a time and beat until blended after each. Combine flour, baking powder, and salt. Add dry to creamed mixture and beat on low til blended.
3. Combine 1/4 cup sugar and cinnamon (to be honest you can use a little less). Combine 2TBSP of cinnamon mixture to apples and mix to coat. Stir apple mixture into batter. Pour batter (it is THICK) into a 9 inch spring form and sprinkle with remaining cinnamon mix.
4. Bake for 1 hour 15 minutes or until cake pulls away from pan at sides or a toothpick comes out clean. Don’t be afraid-it takes a long time to bake, maybe even longer than written. If it gets too brown cover it loosely with foil.
5. This is under dessert but it is the best breakfast ever. Make muffins too.

Apples

I started to like Panang Curry after several times having Thai Chicken Panang Curry I bought from the supermarket. It has mild curry taste with a delicious hint of sweetness.

Then I was trying to make it myself using salmon in stead of chicken. Thanks to my friend Aga who helped me buying the Panang Curry Paste all the way from Helsinki. I just need some coconut milk, fish/meat, brown sugar or palm sugar and some kaffir limes leaves in addition to the paste. It took me only 15 minutes and my curry was ready. Great isn’t it

That’s all for the curry side. I can’t really embed any recipe for this since it could be different instruction for different curry paste.

Anyway… I just wanted to share some pictures of this antique camera Agfa I Sinar produced in 1960′s… my husband bought it from one of the second hand shop in Kuopio for a very very reasonable price. Sometimes it’s cool to have something which is very old and not anymore available in the market. Not even the film for the pictures

As a collection, it is worth buying I think. I somehow have a feeling that my husband will try to find a new ‘friend’ for this lonely little Agfa very soon. hmmm… let’s see