Pumpkin Muffin

Wuhuuu Its DELICIOUS!!
Fresh from the oven, 30 minutes after that, I finished 2 of them...
Smell of cinnamon, the softness,the pumpkin taste..all blended together..
What a perfect snacks with my green tea.
ANd while chewing,cant stop thinking whether an additional topping of cream cheese icing or coffee just like ROti Boy ( famous brand of coffee bread in Jakarta),gonna be soooo perfect for them.
Actually its kinda crazy, I had my lunch 1.30 pm, baked this muffin at 3pm, and enjoyed 2 of them at 4pm...





PUMPKIN MUFFIN
Source: Gourmet Magazine through http:// smittenkitchen.com, with a little adjustment from my side.

1 1/2 cups flour
1 tsp baking powder
1 cup canned pumpkin - I used 3/4 cup only fresh steamed pumpkin, mashed nicely(1/4 lagi buat sup si Bocah)
1/3 cup vegetable oil - I used canola oil
2 eggs
1 tsp pumpkin pie spice - I omit and used cinnamon instead
1 1/4 cup sugar + 1 tbsp sugar - I used 3/4 cup sugar
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon powder
Additonal ingredients from my side : 1/4 tsp clove powder and 1/4 tsp nutmeg powder



Method:

* Preheat oven 350 F
* Put liners in muffin cups
* Whisk together pumpkin, oil, sugar,eggs until smooth.
* In other bowl, shift flour,salt, cinnamon,baking powder and baking soda. ANd fold them into the liquid one. Mix until just combined.
* In other bowl, mix 1 tbsp sugar with 1 tsp cinnamon to sprinkle on the ready to bake batter.
* Pour to the muffin mold, 2/3 full then sprinkle with the mixture of cinnamon& sugar.
* Bake 25-30 minutes

For me , 3/4 cup sugar are perfect, cant imagine if i use 1 1/4 cups gonna be too sweet to eat, as pumpkin has their own sweetness.
ANd for the sprinkle top,thats the cool one... It seems abon sapi/The beef floss on top ahhaha. Really its remind me to ABOn Sapi Cap Ratu..oh boy, wish I could get some package of them,hik....




I love it... Hope you all gonna enjoy this recipe as I do.

This is for 12 standard muffins, and 6 mini for my kid..

Pineapple -Cinnamon eggless cake

 



It is yummy, try this!!
I feel this one also great for Xmas,only need to drop more maraschino cherries.
And its easy to make, no need mixer.

Recipe:

2 1/2 cups flour
200 ml pineapple juice
2 tbsp cinnamon powder
200 ml melted butter, cool it.
2 tsp baking powder
1 tsp baking soda
1 can condensed milk.
1 tsp vanilla essence
Cherries maraschino (optional)

Method:

IN a big bowl,sift flour, baking powder,cinnamon powder, baking soda & baking powder.
Make a well in the middle, add in all the liquid ingredients.
Mix them well, and last, fold in chopped cherry mix well.
Pour in the prepared mold.
Bake in oven 180C, 50 minutes.

Peach Cake

So difficult to fight with lazy mood, though everyday I am cleaning my house :)
Like this week,Im so lazy to cook, especially Indian food. My soul wasnt there and affected the food:) poor my Jaan.
Wanna eat manythings yummy, especially spicy food from my hometown or Chinese food, but(sigh)wish someone come and cook it for me..........


Stop talking about my mood, Im trying to updating my blog.
I made this Peach Cake last June, for my friend Cecilia and a daughter of my neighbour.


Love the sponge cake, and the peach.. so fresh to eat.

Recipe:

3/4 cup sugar
3/4 cup flour
4 large eggs
50 gr melted butter( make it cool)
1 can yellow peach in syrup
1 box of heavy cream.

Method:
Prepare 2 molds diameter 8cm, Cover with parchment paper.
Heat the oven, 350F.

Beat eggs together with sugar until it rise, make sure its really rise. As this is a sponge cake. AFter its rise about 7cm from the base, add in flour, mix well. Then, add in melter butter. Mix it well.

Pour in the batter to molds, and bake. I forgot how long..but not longer then 30 minutes.Check with tooth pick inserted to cake. If its clean it means DONE.

Let it cool, and remove the cake from mold.

FOr the icing:

beat the cream until thick,and easy to spread.

Prepare 1 cooled cake, spread the cream on top, and arrage some peach on top, and cover with another cake. Cover them all with cream and decorate as u wish.

Enjoy..