Made this cake for colleague’s birthday, had all the ingredients at home, just needed to buy a plain yoghurt. Recipe taken from Farmgirl Fare. Above is plain Liteyo Yoghurt, orange rind, egg and orange juice.

beat butter and sugar till fluffy and whitish

mixture above curdle badly as i added the liquid too fast, should add slowly and mix till incorporated before adding more liquid, but heard this doesn’t affect the end product, so bah…… First add wet ingredients. Then, fold in the dry ingredient(flour, baking powder, baking soda and salt)

looks fluffy, hope that it will be moist

taste like butter cake with slight orange taste, not bad as it is moist and slightly crumbly.

in another instance, made a bannock wrapped hotdog, taste bad, i am saying as a person who doesn’t like bread that much as the texture is kinda dense(from the milk etc). Recipe from everybody like sandwiches.

starting to bake(about 25 minutes)

done, i turn over the right top one to reveal the crusty bottom which is probably the only tasty bit of the pastry. The liquidy stuff is cheese.

This Recipe is taken from JOM MAKAN! GOOD FOOD TREK. My first exposure to biscotti is probably in Starbucks where my uni friend-Ice, who is an avid Starbuck fan influence me to it. It usually comes in Almond flavor, chocolate hazelnut etc. It is a healthy and hearthy cookie.

Above is ground almond which is required in this recipe. You can buy it in Cold Storage or Carrefour for RM3.20(60g). Although this list looks daunting, i am pretty much determined to make them, most if not all. I brought it to office and they are 3 orders for it, will “deliver” it next week 🙂 will sell for RM15 for a box, guess this price is alright. As much as i like experimenting food, selling food is usually not as fun, the “stress” of making them in bulk, and the hygiene… and i don’t know how much the food can store, the need to handle “customer inquiry”… but it is always a dream if i can earn a living by doing what i like, which is basically all matters related to food.

Texture of this biscotti is nice, not as rock hard as my previous attempt using another recipe.

Sugar, egg, vanilla and NO OIL. yep, you heard right, biscotti mostly have no oil as it is usually eaten by dunking it in hot coffee.

beat it

till it becomes frothy as above

sifted flour, ground almond and whole almond

mix the almonds into the floor

mixing process

shape it into log shape, the rightmost is the first i made, which is the better looking one, towards the left, the dough is sticking too much to my hand as i didn’t flour my hand…

finished the first half baking process (biscotti means twice baked cookie, it is baked initially for bout 15 mins, let it cool, then sliced it diagonally, then baked till crisp)

let it cool

sliced it diagonally into long shape

finished product, after baking another 10 minutes

Anyone want to buy can email me at vivien_1223 at yahoo.com

haha, just for fun, don’t really think people will order from me… haha

This recipe taken from Whipped. This is probably the most common variation of carrot cake, which is with walnut, but with a slight twist, using cooked and mashed carrot instead of the usual shredded.

liquid ingredients: egg, oil and vanilla essence

i steamed the carrot and mashed it(recipe called for carrot blended in food processor or blender, but i am halving the ingredients as only 1 carrot left), a packet of walnut

mixing flour mixture into egg mixture

adding carrot and walnut

quite a thick batter

turn out as a homely carrot cake, taste pretty good too. I am kinda undecided whether this carrot cake with walnut is better or the one with raisin is better. Both taste good, the carrot raisins loaf taste more moist mostly due to juicy raisins.

That concludes my carrot baking saga

and carrot cake with walnut

This recipe taken from Culinary Concoctions by Peabody, moist cake with chokeful of juicy raisins. Above is all dry ingredients measured: flour, sugar, cinamon powder, ginger powder, grated nutmeg, salt etc.

grated carrot and a pack of raisin

best to use canola oil, as specified in recipe, as it has mild smell and taste, and would not interfere with flavourings of the cake.

wet ingredients: egg + oil

sift the dry ingredients, grated the nutmeg too coarsely, therefore the brown patch above is nutmeg which could not be sifted. (i sift 3 times)

mix in dry ingredient(sifted flour mixture) into egg mixture

mix in carrot and raisins

suppose to put into loaf tin, but doesn’t have any, so will do a flat carrot cake instead 🙂

moist cake, somehow the raisins taste juicy in the cake. yummy

baking times: approx 50 mins

the hardest part in baking or cooking is the purchase of ingredients, nudging yourself to get it going, it is hardest to start, but once you get the ingredients ready, the actual process of mixing is quite easy.

I like carrot like and wanted the make one, so i chose one of the recipe, which is from Imbi & Itchy which looks simple enough. Above are eggs, oil and sugar

unbaked

baked

cross section

it taste awful, oily, dense, and i tried a bit, keep in fridge from few days, then threw it away.

it is most probably due to the recipe not specifying amount specifically, and half way thru, saw the recipe didn’t specify the oven temperature, urgh, probably this recipe is not a complete one, and their is a comment saying the cake turn out awful and i am already half way making it… oh well, it is always fun to play and throw food sometimes 🙂