Peanut Brittle

Peanut Brittle

Another seven days, we will be in Year 2013.

You must be wondering what have you done or achieved in Year 2012.

The answer will be the same or different compare to Year 2011?

Whether you are now............

aching, angry, battered, betrayed, blessed, cared, cheerful, comfort, confused,

contented, delighted, despair, depressed, discouraged, dissappoint,

dissatisfied, happy, hurt, joyful, loved, lucky, miserable, pained, peaceful,

sad, sorrowful, thrilled, unhappy, upset or ............, just be grateful

that you are still here with your family and friends.

Just enjoy the days, months and years.

I would like to wish everyone in this world, A Happy New Year 2013.

This recipe adapted from Martha Stewart.

180g Salted Peanuts / 420g Caster Sugar

Little bit of Cooking Oil / Little bit of Butter / 1/2 cup Water

With the melted butter and brush the lined baking paper.

Note : Next try, I will omit the baking paper because it still stick to the 

baking paper eventhough I have brushed with melted butter.

With a heavy base saucepan, pour in the caster sugar and water.

Boil over high fire without stirring.

Look like this after 1 minute. (Do not stir)

Look like this after 3 minutes. (Do not stir)

Once you noticed it is beginning to brown, then you start to keep

on stirring until it is golden (about 3 more minutes).

Once it is golden amber in colour, turn off the fire. 

Pour in the salted peanuts and stir until well coated.

Pour the mixture into the buttered baking paper.  

Quickly spread with an oil spatula.

Let it cool and then break the brittle into pieces.

While breaking the brittle, myself already starting to eat.

My husband is the peanut lover also can't stop himself from taking.

This post is also linked to the blog hop event, Cook Like A Star,

organised by Zoe from Bake For Happy Kids,

Baby Sumo from Eat Your Heart Out and Riceball from Riceball Eats.

Here are some bloggers who have joined them cooking for this event.

Please visit their blogs for more of their 5-stars cooking.

Brandy Fruits Cake

Brandy Fruits Cake

Another few more days, Christmas will be coming.

This year, I made this Brandy Fruits Cake way ahead of time, so that

this cake be able to age inside my fridge before giving to my friends.

If you wanted to make 10 cakes, then double the recipes.

While I was making this cake, my dear husband snooping in and out

and I know he can't wait for this Brandy Fruits Cake to be baked.

My dear daughter do not fancy fruits cake but at the end, she had the most

because she said those aged inside the fridge taste better than the one

not inside the fridge.

My son is complaining that I have been cooking and baking for my

husband and my daughter and not his favourite food.  

Ho! Ho! Ho! He is getting jealous.  

Well, coming soon will be his favourite food.   

Would like to wish all my Christian friends and all Christian in this world 

a Very Happy Merry Christmas To You and Family.  

May God shower his choicest blessings on you and

your family this Christmas.

You have to soak the mixed fruits with brandy two weeks or less before

you start to make this cake.  Cover with lid and leave at one side

and occasionally with a spoon, mix those mixed fruits. 

632g Mixed Fruits.

1 to 1 1/2 cups Brandy. (I put 1 cup)

*375g Plain Flour

*2 tbsp Milk Powder / 1 tsp ground nutmeg / 1 tsp mixed spices / 1 tsp cinnamon powder

Shift and mix those dry ingredients (*) well combined.

**226g Butter / 210 g Brown Sugar / 250 ml Orange Juice / 

**125 ml Treacle / 1 tsp Baking Soda.

***4 Eggs (slightly beaten with a fork)

Combine all the ingredients (**)  in a large saucepan with the mixed fruits.

Stir over low fire until sugar has dissolved. Remember to stir occasionally.  

Bring to boil for about 5 minutes.  Remember to stir occasionally.

Remove from fire and leave to cool.

Once the mixture is cool, pour in the beaten eggs (***) slowly 

and stir until combined.

Pour in the dry ingredients (*).

And mix until well combined.

Once the mixture is well combined.  Pour into prepared pan lined with greased

paper or aluminium tin foil. Bake for 1 hour at 190 Degree Celsius.

Once baked, take it out and let it cool.

Once cool, with a fine skewer I poke the cake with a few holes and 

then brush the top with brandy for a few times.

Cover the cake with aluminium foil and best eaten after a few days of aging

in the fridge.  Tie with a ribbon and present to your friends as

Christmas gift.

Snow man and my dear husband can't stop staring at those lovely Brandy Fruits Cake.

Have A Very Happy Merry And Wonderful Christmas With Your Family and Friends.

Chinese Chives Pancake (Thin)

Chinese Chives Pancake (Thin)

Earlier post, I made another thicker version [Chinese Chives Pancake (Thick)] 

but with dried shrimps.  This one is thinner version.  I like both recipes.

I made this for my lunch. No mood to cook anything else.

At least I am in happy mood while preparing and cooking this pancake.

70g Plain Flour / 20g Tapioca Flour / 2 tbsp Rice Flour / 2 tsp Corn Flour

1/2 tsp Chicken Stock Granules / 1/4 tsp Salt / 1/4 tsp Pepper

50g Chives (wash and cut) / 225 ml Pipe Water

Mix in all the dried ingredients (except for water).

Mix the dried ingredients slowly with water until well combined.

Pour in the cut Chives.

Mix thoroughly.

Grease slightly the non stock pan with cooking oil.  Heat up with high fire.

Before you pour in the batter, lower down the fire to medium and

then pour in one ladle of the batter into the pan.

Once you notice some bubble surface, then turn over to the other side

and cook further until both side slightly brown.

This batter yield for 5 pieces only.  If you wanted more pieces, then

increase the quantity to double or triple.

Yummy.....I finished it all by myself...hehehe

Happy Cooking.