In His Great Mercy

 Last week was holy week where Christians across the world commemorated Good Friday and celebrated Easter Sunday.

The Lord Jesus died on the cross for our mankind. He endured pain and sufferings.  His death on the wooden cross is proof of the powerful love that God has for each of us. Therefore, let us glory in His cross, and praise the Lord for what He did for us. He has paid our debt, those who place their trust in Him for salvation are delivered from the debt of sin. All can be saved if we come to Him by faith.
"He himself bore our sins" in his body on the cross, so that we might die to sins and live for righteousness; by his wounds you have been healed."

I baked these chocolate hot cross buns with recipe adapted from Sonia of Nasi Lemak Lover.

Chocolate Hot Cross Buns

Ingredients

350g bread flour
40g caster sugar
20g cocoa powder
1/2 tsp salt
1 tsp instant yeast
240g fresh milk
25g unsalted butter, room temperature

Flour paste

40g cake flour
40g fresh milk
15g melted butter
Method

• Preheat oven to 170C. Add in all ingredients except butter. Knead till smooth.
• Add in butter, Continue kneading until dough is shiny and smooth. 
• Cover and proof in a greased bowl until double in size.
• Punch down the dough and divide dough into 9 portions. Roll in round balls and rest for 15 minutes.
• Shape the dough into roll and place on baking tray.
• Make the flour paste for the cross. Mix the ingredients till smooth. Fill in piping bag and draw cross lines on top of the bread.
• Bake at 170C for 20-25 minutes.

Christ is risen! What joy we have on Easter Sunday as we celebrate Jesus' Resurrection.  All who have believed in Him have been raised to a new life in Christ. Christ has transformed the lifeless and gives all new birth, a living hope through the resurrection of Christ.

"Praise be to the God and Father of our Lord Jesus Christ!In His great mercy He has given us new birth into a living hope through the resurrection of Jesus Christ from the dead"1 Peter 1:3

These mini vanilla cupcakes with strawberry Swiss meringue buttercream were baked for Sunday school Easter party.

I always like my vanilla cupcakes recipe. I think they're great! moist and soft. These cupcakes were baked in my new oven and I noticed they were very unevenly browned:(  This recipe yields 36 mini cupcakes.

Swiss Meringue Butter Cream(Strawberry)
Adapted from Martha Stewart

Ingredients
5 egg whites
3/4 cup caster sugar
220g unsalted butter, cubed,
1 1/2 tsp vanilla extract
3 tablespoons strawberry jam or home made strawberry puree
red gel coloring

Method

• Combine egg whites and sugar in a pan over a pot of simmering water.
• Whisk constantly by hand until mixture is warm and sugar is non grainy. 
• Transfer to the mixer bowl with whisk attachment and beat on low to medium speed.
• When bowl is cool, add the butter cubes, one at a time. Add in vanilla extract.
• Switch to paddle attachment and continue beating on low speed until mixture is smooth.
• Add strawberry jam/puree and gel coloring.( use a toothpick to dip gel)

Leftover butter cream can be kept in freezer for 3 months.  To use, bring butter cream to room temperature and beat cream until smooth. 

God Made Him

Happy Lunar New Year to all! I'm back!!!

This Rose Chiffon cake recipe is created by my friend Angeline. I met Angeline during a food event about 2 years ago and we have been keeping in touch on Facebook and whatsapp.

Angeline is a very talented and creative homecook, and this recipe was even featured in The Straits Times. I have baked this cake countless time because this is now my favourite cake to bake. I just love the colour and flavour.

Do you believe me when I said I baked this cake with the oven turn off? My oven temperature setting has gone kaput, and when the power is on, it becomes very hot even at the lowest temperature. When this cake was ready to bake, I said my 'oven prayer', switched off the power and left in the oven to bake. I have no oven thermometer to check the temperature too. After 30 mins in the oven, I turned the oven on for 5 minutes and off again. The cake was done in 45 mins time and I have no idea at what temperature!

My oven prayer is answered! This cake is very tall for a 5 eggs recipe in a 23cm tin. It is light and fluffy, the perfect texture of a good chiffon.

This cake is just as good on its own but with the fresh cream, it taste even better. The fresh cream is whipped with condensed milk and sweetness can be adjusted to your taste.


Rose Chiffon

Ingredients A
100g cake flour
5 egg yolks

15g castor sugar
20ml rose syrup
80ml milk
70ml oil
1.5 tsp rose essence


Ingredients B
80g castor sugar
10g corn flour
5 egg white


Method

• Mix 20ml rose syrup with 80ml milk.
• Combine egg yolks and sugar and mix well.
• Add the milk mixture, oil and essence and mix till well combined.
• Add flour into the yolk mixture and mix till combined.
• Make the meringue. Combine sugar and cornflour.
• Beat egg white till foamy then add half the sugar and flour mixture, continue to beat for a few minutes then add remaining sugar/flour mixture.
• Beat till stiff peak.
• Add the meringue in 3 additions to the yolk mixture, fold in gently till all whites are incorporated.
• Pour into a 20/21cm chiffon pan and bake at 150C for 40-45 minutes. When done turn the pan over and cool it upside down.

Condensed milk Chantilly Cream

300ml whipping cream

condensed milk to taste

Pour 300ml of whipping cream into a cold mixing bowl and whipped till soft peak, slowly drizzle in the condensed milk till stiff peak.

The Book of Philemon

Our recent study on the book of Philemon teaches us to receive and forgive those who have sinned.
We were once runaways ourselves like Onesimus. We have to do what is right, even facing the consequences of our own sinful actions. The gospel is a message of second chances, and we don't hold past sins against people who have repented.


Jesus took our debt upon Himself. He was created without sins to be the offering for our sin, so that we could be made right with God through Christ.

God made him who had no sin to be sin for us, so that in him we might become the righteousness of God. 2 Corinthians 5:21

These Are My Words

Red Velvet Cake is always a crowd pleaser. There was once much hypes surrounding the red velvet cakes. People love the moist and tangy buttermilk cake with a bit of cocoa and the cream cheese frosting, and they go gaga over the red colouring in the cake.

Red Velvet Cake has its humble beginnings and the cake dates back to the 19th century. It is red because a man from Texas wanted to sell more food dye and he figured red cakes could sell more!

Red velvet cake is a dessert that everyone oohs and aahs over whenever I bring it to church functions. These are no exception. I baked for the Filipino fellowship monthly birthdays, and I was glad they enjoyed the cakes very much.



There are many good red velvet cake recipes around. This is one which I like. After testing many red velvet cake recipes, I prefer one with a mixture of butter and oil. I find it more flavourful and denser than all vegetable oil recipes.

Red Velvet Cupcakes

makes 12-18 cupcakes

85g unsalted butter
170g caster sugar
1/2 tsp salt
4 tsp vegetable oil
1 large egg
1 egg yolk
160ml butttermilk, room temperature
1 1/2 tsp vanilla extract
2 tbs food colouring
190g all purpose flour
2 tbs cocoa powder.sift
1/2 tsp baking soda

Frosting

250g cream cheese, softened
55g unsalted butter
55g icing sugar
1/2 tsp vanilla extract


Method

• Preheat oven to 180g
• Cream butter,sugar and salt until well combined.
• In another bowl, whisk in oil,egg,egg yolk,butttermilk and food colouring. Mix well.
• Add flour, baking soda and cooca to the mixture and mix gently until well combined. Do not overmix.
• Scoop batter into cupcake liners and bake till just firm, 18-20 minutes.
• Let cupcakes cook in pan for 5 minutes and transfer to a wire rack to cool completely.

Frosting

• Whisk cream cheese, butter and icing sugar till combined.
• Add in vanilla extract and whisk on high speed till frosting is light and fluffy.

My bible study group has just completed the Bible timeline study and we are now on the book of Psalms. Why we choose to study Psalms?

We choose to study Psalms to help us gain a fuller appreciation for worship. The Psalter is the favourite book for all whatever our circumstances maybe. We find words which are so appropriate to our needs to glorify, seek and talk to God.

Martin Luther once said, " Psalms are a little Bible, and the summary of the Old Testament"
Our Lord Jesus himself also pointed out salvation in Him is written in Psalms.


These are my words that I spoke to you while I was still with you, that everything written about me in the Law of Moses and the Prophets and the Psalms must be fulfilled. Luke 24:44 

I have seen these Devil's Food Cupcakes around but never get to bake them. Yes! they're devilishly good and rich!  This is a classic American chocolate cake, and I guess it get it's name because it is very dark and decadent?

I have been very busy lately, and would have missed this week Bake Along if not for reading Ann's post. I like she adapted the recipe and used yoghurt in the cake and frosting. These cuppies are definitely healthier than most other chocolate cupcakes.

Devil's Food Cupcakes with Chocolate Frosting

makes 8-10 cupcakes

Ingredients

25g unsweetened cocoa powder
30g semi sweet chocolate(4 oz)
1/4 cup boiling water
1/4 cup natural yoghurt
1/2 cup plain flour(cake flour)
1/2 tsp baking soda
1/3 cup brown sugar
1/4 cup canola oil (sunflower)
1/4 cup castor sugar
1 large egg
1/2 tsp vanilla extract


Methods

• Preheat oven to 170C and line muffin cup with paper liners.
• Combine cocoa powder and chopped chocolate together and pour boiling water over it and whisk till smooth. Whisk in the yoghurt.
• In a separate bowl, mix flour, baking soda, salt together. Set aside.
• Using electric mixer, beat brown sugar, oil,sugar, egg and vanilla until light and creamy. Beat in the flour mixture, alternating with chocolate mixture in additions.
• Scoop batter evenly among paper liners. Bake for about 18 minutes (20 minutes) or until tester inserted comes out clean.
• Let cupcakes cool in the pan and cool completely before frosting it.

Frosting

90g semi sweet chocolate (3 oz)

1 tbsp whipping cream

15g butter

1/4 cup natural yoghurt

1/2 tsp vanilla extract

1/8 cup icing sugar (15g)

• Stir chocolate and butter in a medium bowl over simmering water until melted and smooth. Remove from water and whisk in yoghurt and vanilla, then icing sugar.
• Let stand until thick to spread or put in the fridge to fasten the process. Fill a pipingbag with Wilton nozzle star tip 1M and the chocolate cream. Pipe a circular swirl design on the cuppies.

This post is linked to Bake Along 83 Devil's Food Cupcakes hosted by Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Lena from Her Frozen Wings.

Submit yourselves therefore to God. Resist the devil, and he will flee from you. James 4:7

Any serious lemon lovers out there would have baked or eaten a lemon bar once in their lives.
Add a little sunshine in your kitchen today by baking these all natural lemon bars. Bake, share(lemon bars and God's word) and let the sun and son(Jesus) shines. Watch them eat(lemon bars and God's word) and you will feel blessed you have shared. These are good for the body(vitamins only) and soul(God's word).

 Pardon the uneven slices, I was in a hurry to cut and photograph before rushing out to share these lemon bars with friends. All liked them very much.

The base is specially delicious with the added almond meal.  The crunchy texture contrast with the lusciously soft curd.  I would not describe the curd as sour but zingy and zesty.

Heavenly Lemon Bars with Almond Shortbread Crust
Recipe from The Kitchn

For the crust

1 stick(113g) unsalted butter, softened and cut into chunks
1/2 cup powdered sugar(icing sugar)
1 cup all purpose flour
3/4 cup almond meal
1/2 tsp salt

For the lemon curd

4 large eggs
4 large egg yolks
1 cup granulated sugar
zest from 5 to 6 lemons
3/4 cup fresh squeezed lemon juice
1/4 tsp salt
1 stick(113g) unsalted butter, softened and cut into cubes
Powdered sugar for dusting



Method

• Heat the oven to 350F with a rack in the middle position. Line an 8"x 8" baking  dish with parchment, letting the excess parchment hang over the sides of the pan.
• First, prepared the shortbread crust. Beat together the butter and powdered sugar in a stand mixer on medium high speed until they are completely combined, turn pale yellow, and resemble creamy frosting.Stop the mixer and scrape down the sides of the bowl as needed while mixing.
• Add the flour, almond flour, and salt to the bowl. Beat on low speed just until all the flour is incorporated and the mixture comes together into a dough. The dough will seem fairly crumbly,but should hold together when squished in your hand.
• Press the dough into the baking dish.Use the bottom of a cup to make sure the layer is as compacted as possible and in an even layer. Prick with a fork all over. Bake for 20 to 25 minutes, until the edges of the shortbread turn golden brown.
• While the shortbread crust is baking, prepare the lemon curd. Whisk together the eggs, yolks, and sugar in a small saucepan, then whisk in the lemon zest, lemon juice, and salt to form a smooth, liquidy mixture. Set a small strainer over a mixing bowl and place next to the stove.
• Place the pan with the lemon mixture over medium heat. Stir, gently but continuously, until the mixture thickens enough to coat the back of a spoon and registers about 155F on an instant read thermometer. This should take 8-10 minutes. Be sure to scrape the bottom and edges of the pan as your stir. If you notice the mixture starting to coagulate and clump up, immediately remove the pan from heat.
• Strain the lemon curd into the bowl, removing the zest and any clumps from the curd. While the curd is still warm, stir in the butter.Stir until the butter is completely melted.
• When the shortbread crust is ready, remove it from the oven and pour the curd over top. Bake at 350 F until the edges of the curd are set, but the middle is still jiggly, 10 to 15 minutes.
• Cool completely  on the counter, and then cover and refrigerate for at least 4 hours or overnight.

I am linking this post to Bake Along 'Lemon Bars' with Zoe from Bake for Happy Kids, Lena from
Her Frozen Wings and Joyce  from Kitchen Flavours

He dawns on them like the morning light, like the sun shining forth on a cloudless morning, like rain that makes grass to sprout from the earth. 2 Samuel 23:4

In My Vision

I am writing this because I don't want to lose the recipe of this lovely banana cake. This was shared to me by a relative. The recipe is from Mary Gomes, a cook book author and cafe owner.

There are many banana cake recipes but I just love this one. This banana cake is also baked by my new helper who bought and paid for the all the ingredients used. She wants to bake a cake to share with her countrymen at a church fellowship and insists on paying for the ingredients. She is really such sweet girl and I am blessed to have her in the house.

I like the light and fluffy texture of  this cake and would not substitute evaporated milk for fresh milk even if I have to go to the store and get a can. There is a subtle difference in taste even though 4 tablespoons is needed. Rum is also not to be missed, and brandy can be used too in place of rum.



Banana Cake

450g plain flour
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
7 Del Monte bananas

Method

• Sift four with baking powder, baking soda and salt.
• Peel and mash bananas.
• Grease a 30 cm or 11 inch square baking tin. Preheat oven to 150C.

360g butter

360g fine sugar (350g)

1 tablespoon rum

4 eggs

4 tablespoons evaporated milk

Method

• Cream butter and sugar till light and fluffy. Add rum.
• Add eggs one at a time, mixing each time till batter is well mixed.
• Fold in sifted flour a little at a time.
• Add mashed bananas and mix well. Add milk.
• Pour batter into a greased baking tin. Bake in preheated oven at 150C for 1 1/4 hours till cake is done. Test with a skewer.

In my vision at night I looked, and there before me was one like a son of man, coming with the clouds of heaven. Daniel 7:13

The Name of the LORD

I have always thought that Madeira cake comes from Madeira and has Madeira wine. It is actually an English sponge cake traditionally lemon flavoured.

This is another easy cake to bake and is great for beginners. In fact, this cake is baked by my new helper under my instructions. She can't read recipes.  I like the texture which is soft and crumbly. Mixed berry jam is a nice complement to this lemon flavoured cake.

Overall, this is a nice quickie cake to do, and because it is lemon flavoured, I like it! If this cake is good enough for Nigella to share, it is good for me. Now, I'm wondering which mother in law? Her first late husband or the abusive ex husband?

My Mother-in-law's Madeira Cake
Nigella Lawson 'How to be a Domestic Goddess
1/2 measurement adapted from Zoe
8 x17cm loaf


Ingredients

80g unsalted butter
55g caster sugar + 1 tsp for sprinkling
1/2 a lemon zest
20ml lemon juice
1 egg
70g self raising flour
30g plain flour

Method

• Preheat the oven to 170C.  Cream the butter and sugar, and add the lemon zest.
• Add the eggs one a time with tablespoon of the flour for each.
• Then gently mix in the rest of the flour and finally the lemon juice.
• Sprinkle with caster sugar
• Bake for 25 minutes.

This post is linked to Bake Along hosted by Zoe of Bake for Happy Kids, Joyce from

 Kitchen flavours and Lena from Her Frozen Wings.

The name of the LORD is a fortified tower; the righteous run to it and are safe. Proverbs 18:10

For It Is By Grace

Wordless Wednesday - I just sent some people to cheesecake heaven

Mini Cheesecakes 
makes 12

24 pcs Lotus biscoff
50g butter, melted

250g(8 oz) x 2 cream cheese, softened
100 g castor sugar
1 tsp vanilla bean paste
2 large egg, room temperature
4 tablespoons yoghurt or sour cream
2 tsp lemon zest, omit if baking mango cheesecake

Topping

1 cup Strawberry puree
1 cup Mango puree
Fresh blueberries, raspberries
1 large mango, cubed


Method

• Preheat oven to 150C and place the rack in the center position. Leave a tray of hot water on the bottom rack. Line a muffin tin with 6 liners. Set aside.
• Make the crust. Combine melted butter and finely crushed biscoff in a bowl. Spoon a heaped tablespoon of mixture into the muffin liner. Press it down with a glass or spoon. Set aside.

• Make the filling. Place sugar and lemon zest into a small bowl and rub together with your clean fingers,until fragrant and slightly damp. Set aside.(omit this step if baking mango cheesecake)
• Place the softened cream cheese in a mixing bowl and beat on medium low with a hand mixer until creamy and smooth, about 1-2 minutes. Add the lemon-sugar mixture and vanilla. Mix until thoroughly combined. Scrape the bowl as needed.
• Add the yoghurt and add egg. Mix until well incorporated. Scrape the bowl to be sure ingredients are thoroughly combined, and mixture is smooth.

• Spoon the mixture evenly into the muffin tins over the crust. Use an ice cream scoop.

• Bake for about 16-18 minutes or until centers are almost set. C
• Chill cheesecakes in the muffin tin. 

To make mango puree

Blend half mango till smooth. Add some sugar if mango is sour.  Ssimmer on low heat. Leave to chill.

To make strawberry puree

Blend 1/2 punnet of frozen/fresh strawberries till smooth. Add a little sugar and lemon juice to taste. Simmer on low heat. Leave to chill.

To serve cheesecakes: Remove liners and top each cheesecake with puree and fruits.

If the cheesecakes have been removed from the liners and are allowed to sit on a plate in the fridge for hours, the crust may begin to soften. The crust stays crisp much longer in the liner. You can use any kind of biscuits but I prefer Lotus Biscoff.

Ephesians 2:8-9

8 For it is by grace you have been saved, through faith—and this is not from yourselves, it is the gift of God— 9 not by works, so that no one can boast.

This Is Good

The method for making a hot milk sponge cake has been around for a long time. It is an old fashioned method which involves adding melted butter and hot milk into the cake batter. This results in light and airy, and higher rise and finer sponge.

Bake Along #74 - Hot Milk Cakes with Strawberry and Cream.  I'm baking along with hosts Zoe of Bake For Happy Kids, Lena of Frozen Wings, Joyce of Kitchen Flavours, and other baking enthusiasts in this blog hop.

Hot Milk Cakes with Strawberry and Cream

Ingredients
serves 4
Adapted from Bon Appetit with modifications in red

2 small eggs
1/3 cup sugar + 1/4 cup
1/4 tsp vanilla extract
1/2 cup plus 1 tablespoon self raising flour
1/3 cup whole milk
40g unsalted butter
200g strawberries, hulled, thinly sliced lengthwise
100g whipping cream
1/2 tablespoon of home made vanilla sugar


Method

• Preheat oven to 425F (180C). Line brownie pan with greaseproof paper(12" x 8")
• Using electric mixer,beat eggs in medium bowl at high speed until thick, about 3 minutes.
• Gradually beat in 1/3 cup sugar,beat until thick and pale yellow, about 1 minute longer. Beat in 1/4 tsp vanilla.
• Add flour and beat 30 seconds.
• Bring milk and butter just to boil in small saucepan, stirring until butter melts.
• Add hot milk mixture to batter; beat until blended and smooth, about 30 seconds.
• Pour mixture into prepared pan.
• Bake till pale golden, about 18 minutes.

• Toss strawberries and remaining 1/4 cup sugar in medium bowl to coat; let stand 20 minutes for juices to form.
• Using electric mixer,beat cream and vanilla sugar in another bowl until peaks form.

• Trim and slice cake into 8 pieces. Assemble cakes just before serving

Cake is soft and moist, sweetness just right. Delicious with whipped cream.

This is good, and pleases God our Saviour  who wants all men to  be saved and to come to a knowledge of truth.   1 Timothy 2:3-4