When I cook my pasta, I usually use the can pasta sauce from the supermarket shelves. Be it carbonara, or the tomato sauce. I find that understand the spices used in Italian food is too difficult since we hardly go for Italian food out there. Well, we are not really fans of Italian food anyway.

Sheryl baked her pasta with mushroom for us today, and its really nice.  Even ta-pau the rest back today and QQ loves it!

Ingredients:

• Light cooking cream
• Nutmeg Powder
• Garlic, onion
• Mushroom
• Chopped Bacon
• Salt and Pepper
• Pasta
• Parmesan cheese

Method:

1. Boil pasta until just tender
2. Heat olive oil to saute garlic, onion, mushroom and chopped bacon in frying pan
3. Add cooking cream (Sheryl used President Light Cooking Cream)
4. Season with salt, pepper and nutmeg powder
5. Add in pasta and stir well.
6. Place the pasta in a baking dish
7. Spread some parmesan cheese on it
8. Bake at 170 degree Celsius for about 45 mins.
9. Done!

Steam Mee Sua. Recipe posted earlier here

Garnished and cut out Steam Mee Sua

Kakak’s signature fried mee hoon

My favourite Choux Puff with its cream. Recipe here

Irresistable with the food posted on top right? Will will be even spoiled for choice if you see what else was spread on our table today.But if you think you can eat a lot and then take diet pills, you better get good ones and check out what are the side effects of diet pills.

Read more on what we did during our playgroup there today

Looks pretty yummy right? You won’t believe that these mini puffs can be so easy to bake, even with just your mini oven at home. For the puff pastry, you can easily get the instant frozen one at supermarket (check out the local Kawan Brand)

By just cutting it small and press it against mini tin mould, adding some hand and cheese on top, it will fluff up like the above. Will show in step by step on how to do this in the coming post.

Since there is lots of baking powder (from Kuantan), decided to make good use of it try out this recipe from Agnes Chang. Although chocolate has never been my favourite, this recipe looks tempting due to the cream cheese it used. And true enough, it taste fantastic (especially when it just came out from the hot oven!).

Ingredients A: 180g butter, 20g cocoa powder, 180g castor sugar, 3 eggs, 120g self-raising flour.

Ingredients B: 250g cream cheese, 60g castor sugar, 1tsp vanilla, 1 egg, 1/2 cup water.

Method
1. Melt butter in saucepan. Slowly add in all ingredients A.
2. Pour into tin and bake at 170C for 15mins (half cooked).
3. Mix ingredients B together and beat well.
4. Pour over a A and swirl thru with a knife to create marbled effect.
5. Continue to bake till golden brown (~25mins)

It would be nice if I have the beautiful silver-plated serving tray from www.redenvelope.com to serve my cake on the important days.

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We did this sometime back. A very short cut way to make pizza where I used Pita Bread. Instead of doing so many things, I only got to prepare the toppings (tomato paste, minced garlic mix with olive oil, chicken, sausages, mushrooms and most important of all, grate mozarella cheese). In fact, any u can use any toppings to create different taste such as pineapple, seafood, red pepper chilli, anything…

Since there are some unconsumed Sustagen choc, so i cook some sustagen jelly and pandan jelly as well to distribute to some neighbours. Want some, stay nearer, don’t blame me for not warning you that you might need help from the phentermine without prescription if you eat too much of these!

It was years ago. Over at nanny’s place we made mini banana muffins, using recipe from youngnutritions. It was pretty easy and it came out very cute and small (see the one ready in the 2nd picture). QiQi enjoyed helping out to prepare lining the mould tray and crack the eggs. Thanks ya, QiQi but you almost destroyed the shape of the paper mould.With just 15mins baking, they turn out golden brown and it’s yummy.

Yi-mah (nanny’s sister), joined in the fun after that, and she made some bigger cupcakes, topped with raisins. Don’t they just look good? It is, for the fun we all had.

My girl has volunteer to bring cookies for her last day class party, knowing that her mother would be able to come up with something cute. See how spoilt are kids of the SAHM!

Since we only have the Hello Kitty Rice mould,  I just had do with what I have. Tools I used are:

• Hello Kitty Shape Cutter (to cut out the head)
• Straw (to press the eyes and mouth)
• Toothpicks (to press the whiskers)
• Flower cutter (to press flower shape near Kitty’s ear)

Using just the basic butter cookie recipe, isn’t it pretty simple? I even substitute parts of butter with Planta since I do not have enough at home.

Since I planned to try cookies decoration with Royal Icing this time, I did not stamp faces on the bear cookies. The Royal Icing is pretty easy to make, but boy…it is really difficult to “draw”  with it. Blame it to my lousy drawing skill!

Since the bears look so horrible, I decided to ice some flower shapes on the bear shape cookie instead and they ended up looking like the above picture. Nice or not, u think? Quite messy right? Perhaps the color is too light but they look really sweet in real.

I wanted to turn all the bears into flowers but QQ still prefers the bear look. So we ended up having 3 designs, Hello Kitty, Bear and Flowers. Which do you like best?

Contribution from Vichelle sometime back.

Vichelle tried my recipe on the Japanese cotton cheesecake. Instead of steam bake the cake in the oven (i mean with a bigger tray with water outside the cake tray), she used the chiffon mould. And guess what, it turned out just perfectly (see picture) !

Reason of using chiffon mould: heat distribution during baking is more even. Must really try this out one day. Thanks Vichelle for sharing this great idea although I must admit that I am so lazy these days and will freak out when I see so much to wash at the end of each baking sessions, things pilling up at both of my kitchen sinks.