Archive | July, 2012

Banana Muffin

31 Jul


It seems like I picked the perfect time to missed all weddings, engagement parties, pregnancy celebrations and birth when I was away in Sydney. I knew I couldn’t make up my absence, so I baked this muffin instead and sent them to my loved ones.


I love the simplicity of this muffin and the way it gives my whole house a new sweet, warmth perfume which reminds me of the orange and golden leaves in Autumn.


All you need are 2 overripe-on-the-edge of stink bananas, brown and handsome. Butter, melted together with honey and vanilla. A little beating is in order, just until they marry together in harmony. Baking soda, baking powder, all purpose flour and a dash of cinnamon, sifted and mixed together.


The key to success is the mixing. Mixed everything just until they are combined, no more. Over mixing will create a tough muffin and biting into dense cake surely is no pleasure!

Banana Muffin
Adapted from How to Be a Domestic Goddess, Nigella Lawson

2 large, ripe-in-the-verge-of-stink bananas
2 tablespoons unsalted butter
1/4 heaping tablespoons honey
1/2 teaspoons vanilla extract
1 cup all purpose flour
1 heaping teaspoon baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of cinnamon
pinch of salt
1/2 cup of chocolate chips (optional)
Muffin pan and paper baking cups
Makes 8
Preheat the oven to 375F and line your muffin pan with liners.

In a bowl, mashed bananas until resemble a puree of baby food, set aside. In another bowl, sift the dry ingredient and combined slightly.

In a small saucepan, put the butter, honey and vanilla extract over low heat to melt.
Combined the butter mixture to bananas, then make a little circle in the middle of the flour and dump the butter-banana mixture in it.

With a spatula or a wooden spoon, stir the mixture a couple of times, just until it resemble a gooey of banana mixture goodness, soft and lumpy. It wouldn’t look very attractive, but no worries, It would still come out all right.

Fill the muffin cups about two-thirds full of mixture. If you, like me, cannot comprehend the existent of anything banana dessert without chocolate, then drop a few of chocolate chips on top.
You might need to press that little buttons a little to sink into the mixture.

Put in the oven and bake for about 25 minutes. Leave in the pans for 5 minutes, then remove the muffin cups to a wire rack and leave cool for another 5-10 minutes.

I would suggest to eat it warm with a cuppa tea. Enjoy!


Homemade Life by Molly W

28 Jul


I’m pretty sure my past self was half insane to even think Homemade Life by Molly W is boring. I want to hit her in the head with a pan. How could you? I would demanded.

To say it was a good book was an understatement. Now I understand where she got all her awards! The words she say flow smoothly as a gentle river. Her description over food was almost poetic. She takes us with her, as if she was telling us her life story in a small cafe in midst of Paris, warm and friendly- over an array of sweet cakes and cafe au lait.


She shares her passion over food and how it interlace delicately with her life. How it shapes her in her early life, help her to overcome her grieve and most of all, meeting her future husband, Brandon. I swoon and my knees got weak. For a food lover, her story was the true fairy tale.


She shares with us her tears and her laugh accompanied with mouth-watering recipes.
Her last chocolate cake recipe had me jump on my fluffy couch and straight to the kitchen (it doesn’t happen very often, I’m telling you.)

I’m listing the ingredients now and going to bake it for my break-fasting tomorrow.

I don’t know yet whether this chocolate cake going to be my perfect chocolate cake too; but one thing I am sure, it is going to be damn good. (Apparently I have that much faith in Molly)

The Perfect Chocolate Cake

24 Jul

The way I see it, looking for the perfect chocolate cake is like looking for the perfect man. I don’t think they exist at all; but still, a girl can dream. And oh, do I dream.

With the right balance of melted chocolate and cocoa powder, my perfect chocolate cake should have a deep, rich taste but not overwhelming. Spoonful after spoonful would make you coming back for more, craving for the soft sponge to disintegrate on your tongue. The last bite would induce such a content sigh. Problems dissolves, and for once your whole being is at peace and satisfied.

The batter would be silky and smooth, baked at 180C for 30 minutes. Then it would be springy to touch and the aroma of velvet chocolate roaming freely around the house.

It would be perfect eaten with simple dusted sugar, the process of dusting itself would leave your nose white with powder as you watch the white particles fly around like fairy dust. For days you want that kick of extra sugar, a chilled whipped cream would do the trick, as well as fresh strawberries.

I haven’t found the right recipe yet (emphasis on yet. I am determined to find it or die trying) but maybe just like the perfect guy, it would worth the trouble and the wait.


11 Jul

My kitchen mojo is currently taking a vacation. I suspect she is still in Sydney, enjoying the breath taking combination of the greens of royal botanical garden, gray steel of the bridge and shimmering blue water.

In return, my chocolate cakes have been out from the kitchen and went straight to the dumpsters. They sunk, burnt and all tasted strangely like styrofoam.

I am, in grieve.

So I painted my nails light pink and enjoy how it glimmer under the light.

See ya later, (hopefully real soon)