36 candles

This time last year, we were wondering if Julianne was going to make her way out in time to celebrate her Papa's birthday.  And as she would have decided, his 35th birthday came and went without her in sight.  

Which made his birthday this year just that extra special as we celebrated his first birthday as a Papa!! And so in celebration of this extra special birthday, I decided to bake the husband a cake.  The last time I baked his birthday cake was on his 30th birthday, 6 years ago.  It was also his first birthday we celebrated as a couple.  Yup, looks like I'm setting myself up for a tradition to bake him a cake every time we celebrate a 'first' on his birthday!  

Baked with Love

Truth be told, I was also using this opportunity to do a trial run of Julianne's 1st birthday cake! I figured it'll be nice to bake her her first birthday cake!  I won't go on about it here since this post is technically for the husband lest he 'complains' how his daughter always steals the limelight.  

And so we chose the colourful Lantern festival night to celebrate his birthday amongst family.  Julianne was so excited when we started to sing the "Happy Birthday" song and Sophie was just so eager to sink her teeth into the vegan chocolate cupcakes my sis baked for her.  There was yummy home cook dinner and lots of laughter all round.  Just how birthdays should be celebrated! 

So as he turns 36, the best gift I can give him are my prayers that our good Lord will continue to bless him richly with wisdom to be that wonderful father he aspires to be (not that he isn't already - but you know how fathers set the standards for their daughter's future husband?) and fill his life with so much love and joy so that he can continue to be a blessing to the many people around him.  Just like how Julianne and I have been so blessed to have him as our Papa and husband.  

Happy birthday dearie!!  We love you very very much!! 

Nesting

Just in time for tea, a photo by pz.sher on Flickr.

I've officially started my leave.  No work till 1st March 2012!!! Woohoo!!!  Before Baby J arrives, this really is the best time to just have some "me-time".  Chill, laze and relax.  I'm trying really hard to be still - not quite something I'm accustomed to.  I did pretty well yesterday - watched Food Network, worked on my sewing and pretty much kept still at the couch all day in the cool rainy weather.  

But my stillness lasted only a day.  I just had to find something to do today.  So other than whipping up lunch, I decided Baby J and I could do with some baking fun!  So just in time for tea, we put together some bananas, illy ground espresso, choc chip and the usual flour, butter, sugar and eggs and 25 minutes later *ta-da*- banana espresso choc chip muffin!!  We just munched it down - moist and delicious to every bite!!!          

When Baby J is old enough, I think she's gonna enjoy baking adventures with Mama!!  Can't wait!! 

Red Velvet

I chanced upon a cupcakes and muffins recipe book recently written by the good people at the famous The Hummingbird Bakery, Portobello Market, London.

I remember sinking my teeth into one of their famous red velvet cupcakes last year during our honeymoon!

Excited by the prospects of recreating that little slice of heaven myself, I bought the book and got down to work. The result my friends, brought back sweet memories . . .

The recipe may sound a little fiddly, but let me assure you its worth the effort.

Red Velvet Cupcakes

60g unsalted butter (i used Lurpak)

150g caster sugar

1 egg

1 Tbsp unsweetened cocoa powder (i used valrhona 70% dark)

2 Tbsp red food colouring

1/2 tsp pure vanilla extract (i use madagascar bourbon)

120ml buttermilk (herein i believe is their secret)

150g all purpose flour

1/2 tsp bicarbonate of soda

1&1/2 tsp white vinegar

1 quality cream cheese frosting (see below)

a 12-cup cupcake pan lined with paper cases

Preheat oven to 170 degC(325 degF)

Cream butter and sugar on medium speed until light and fluffy. Turn the mixer up to high speed and slowly add the egg and beat until everything is well incorporated

In a separate bowl, mix together the cocoa, red food colouring and vanilla extract to make a thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured.

Turn the mixer down to slow speed and slowly pour in half the buttermilk. Beat until well mixed then add half the flour and beat until everything is well incorporated Repeat this process until all the buttermilk and flour have been added. Turn the mixer up to high speed and beat until you have a smooth, even mixture. Turn the mixer down to low speed and add the bicarbonate of soda and vinegar. Turn up the speed again and beat for a couple more minutes

Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes or unitl the cake bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to col slightly in the pan before turning out onto a wire rack to cool completely. To make red crumbs for sprinkling on top of the frosted cupcakes, slice a thin sliver off the top of a couple of the baked cakes and crumble between your fingertips. When the cupcakes are cold, spoon the Cream Cheese Frosting on top and dust with the red crumbs.

Cream Cheese Frosting

300g icing sugar, sifted

50g unsalted butter

125g cream cheese, cold

Beat the icing sugar and butter on medium-slow speed until the mixture comes together and is well mixed

Add the cream cheese in on e go and beat until it is completely incorporated Turn the mixer up to medium-high speed, Beat until the frosting is light and fluffy, at least 5 minutes. Do not overbeat as it can quickly become runny.

Lemony Goodness!!!

I needed to occupy myself with something. A new project, something to keep me busy. So the hubs threw me a challenge a few weeks back. Think Julie & Julia but on a smaller scale. So he gave me 6 months. The deal - 30 recipes (they didn't have to be my own original recipes) and to write this all down as if I'm creating a recipe book. I was pretty game. My baking has taken a little hiatus lately and I wanted to get back at it. What's more, the kitchen now boost a spanking new electric oven - none of all that convention cum microwave nonsense! We can finally fit 4 muffin trays into the oven!

So to kick-off my little project, we got down to working on a lemon loaf. Taken from this gorgeous recipe book " Baked" present to me by my dear Aunt Veron. The recipes in this book are great. The best brownie I've baked was from here. The marble bundt cake didn't fail either. Its in the little details that make the recipes in this book work so well. The ingredients are a little fussier where it's not just all-purpose flour but a mixture of cake & all-purpose flour. The techniques are precise where you're called specifically to fold not with a whisk but a spatula.

Today's lemon loaf was a huge success. The kitchen smelled so good all afternoon, the Dad couldn't resist a slice even though we just finished dinner.

So stay tune as I work on this recipe collection of mine. Next week, we're attempting kaya - a local egg & coconut custard jam. Ambitious I say, but I've a greedy husband to feed.