Dinner again ...........Three Cups Chicken with Pork Ribs Peanut Porridge

Lately , I was pretty lazy to bake as my job is seriously taking up most of my time. As baby is growing up , I have to pay extra attention to him . He will stick to me clinging at my legs the moment I step into my house . Well , I have to admit that I love that very much . His welcoming smile is so warm as if he is telling me " well , mom , no worries I am a good boy " kind of smile. I simply love his laughter , his smile and he will even imitate some cartoon characters just to cheer me up sometimes.

Last weekend was a busy weekend for me. But.... it didn't stop me from trying out new dishes for my family . I was browsing thru some recipes over at Wendy's when I saw this recipe about three cups chicken which sounds flavorful and yummy . I have once tried another recipe of three cups chicken , but I don't really like the   outcome of it. This time, it's different . I pretty love this dish as much as my family . I will rate this dish as 5 stars " must try " dish .

Again , I am not going to post the full recipe here . Please kindly hop over to Wendy's blog for the full recipe of this dish . As seen on my pic, I was not able to find any Thai Basil . I just have to omit it from this dish . Even without Thai Basil , this dish still turn out to be delicious . A recipe worth keeping .

Dinner menu was great : Pork rib peanut porridge with three cups chicken . Yummy . Verdict : everyone loves the three cups chicken which add flavors to our commonly found pork ribs peanut porridge . LOL. Enjoy ...

No Bake Char Siu ... My Happy Dinner Begins.....

When I saw Wendy's post , I quickly gab my pen and paper to jot down the ingredients and method . Oh my I simply love the idea of using Palm Sugar for cooking. This recipe is seriously so tempting , I simply couldn't wait to try it out . You know how it feels when you have to work in the day time and still rush home to cook for dinner . Sometimes , I am just plain lazy to think what to cook for dinner ....

I have to say , this is indeed a very yummy dish . It cheers up everyone seated at the dining table. I was impressed by how much this dish changes a mundane mood .. LOL.. All thanks to Wendy for sharing this recipe . Please hop over to Wendy's blog for full recipe . I have to dismiss myself from here as I need to prepare my next dinner .. LOL . 

More post to come tonite ... Stay tune .... 

FBB Class @ The Cooking House

I was glad to be able to attend FBB baking class. Altho it was not a hands-on class, I still enjoy watching a celebrity blogger baking and demonstrating his very own shortcut to baking a delicious yummy cake. When I called to book for this class , I was told that its all fully booked. Oh man ...... then miracle happens .. LOL ... 3 days prior to this class , The Cooking House actually called me to inform me that someone actually cancel their booking . I nearly jump out of my sit . LOL . How happy I was , I quickly drive all the way to the bank to make payment for the class. Yippeee !!!!!

I simply love all the recipes taught in this baking class. Amazing recipes , amazing people . I am seriously speechless, simply lovely cakes and tarts .... Lovely environment , except that they are really short of spring form pans yeah ... LOL

I have always love FBB's cake recipe . All cakes are rich and yummy . I first came across FBB in "Flavour" magazine. I instantly fell in love with the cake recipes . I will definitely grab my sit again for all future FBB baking class.

Enjoy !!!

Cinnamon Nut Chiffon Cake

I have to apologize for my absent as I am still trying hard to adapt myself to my new working environment. Well I guess its actually not easy for me to get used to my new working environment just yet .  LOL.... Never mind , lets get back to my chiffon cake. To be very honest , this is actually my first time baking a chiffon cake. I have never own any angel cake pan before. As such I have to actually wait for my lazy ass to move so that I can buy myself a nice angel cake pan . And finally ........ tada.......

I finally get to bake this delicious chiffon cake. Well , as usual, I finish baking this at 11.30 pm last night . By the time I woke up this morning , only 2 slices left for myself. Heehee.... good good. At least everyone seems to enjoy their breakfast . How was your father's day celebration ? I didn't manage to get snap any photos of the meals that I have prepared as everyone seems to be hungry staring and waiting .. LOL..

I simply love the soft and spongy texture of chiffon cake. Reminds me so much of my childhood , when my mom will actually take the effort to bake pandan chiffon cake for us to bring to school . Yeah , each bite of this chiffon cake brings back my childhood memories . Sweet yeah ..... yaya I know ...

Cinnamon Nut Chiffon Cake [ recipe adapted from Alex Goh recipe book Fruit Cakes ] 
Ingredients
4 egg yolks [ use large egg ]
20g      Sugar
1/4 tsp Salt
60g      Vegetable Oil
65g      Milk

90g      Superfine Flour
1tsp     Ground Cinnamon [ Original recipe calls for 1/2 tsp ]
25g      Ground Almond / Ground Hazelnut
1/2 tsp  Baking Powder

for Meringue :
4 egg whites [ use large eggs ]
65g       Sugar [ Original recipe calls for 100g ]
1/8 tsp  Cream of tartar

60g       Chopped Mix Nut of your choice [ I use almond nibs ]

Method :
1/   Pre heat oven at 170C .Using a hand whisk, mix egg yolks, sugar, salt, vegetable oil and milk in a large mixing bowl  until well blended . Add in superfine flour , baking powder, ground cinnamon and ground almond into egg mixture. Mix until well combine.
2/   In an electric mixer , beat egg whites on high speed until foamy. Add in cream of tartar and sugar . Continue beating until stiff peak form
3/   Scoop 1/4 of the meringue and mix with egg yolk mixture until well combine. Fold in the remainder meringue till well combine
4/   Add in chopped mix nuts . Mix well.
5/   Pour batter into 22 cm angel cake pan and sprinkle with some chopped nuts on top [ optional ]
6/   Bake at pre heated oven for 40 minutes at 170C
7/   Invert cake on wire rack immediately after taking out from the oven. Leave aside to cool on a rack .
8/   Unmold cake from pan after cool .

Enjoy your Chiffon Cake yeah !!!



I am linking this post to Recipe Box 1 hosted by Bizzy Bakes

Bake Along #25 : 1st Anniversary Layer Cake....

I was seriously looking forward to this event. As it marks the very 1st Anniversary of Bake Along. I am glad to be able to join my buddies , baking along with them really brings a lot of joy to my baking life. Words of encouragement and all really make a different to my baking life. I really appreciate each and every event we bake along . Happy 1st Anniversary to Bake Along!!! .... Err I am Abbygail " the blogger that dun really know how to be long winded yet " ...... but still I love blogging and baking along with my blog buddiessss.....

I have chosen to bake a layer cake which is out of my own comfort zone . A Hemisphere Peach Layer Cake with full of Love ..... A challenge which was one of my "to-do" list since last year . I wanted something special for Bake Along 1st Anniversary , instead of baking this for my bloggaversary [ if I got the word right ] lol... I have chosen to bake this round little thing with my signature piping roses for Bake Along 1st Anniversary . For the full recipe of this cake, kindly hop over to my previous post here .

Happy Anniversary to Bake Along   !!!!!!






I am linking this post to Bake Along #25 hosted by Joyce of kitchen flavour, Lena of frozen wings and Zoe of Bake for Happy Kids .

Happy Mother's Day

Happy mother's day to all lovely mothers around the world... I didn't get the chance to celebrate with my mom as I was really busy arranging and delivering cake orders ... Well I know that mom will understand yeah .. heehee... I am glad that I was given the privilege to bake for lovely mothers around ...

I appreciate beautiful food goodies as well as beautiful people in life. They are special with a good heart , makes my life better and beautiful . I seriously would like to take this opportunity to thank my beloved friend, babe , whatever you call it, LOL... Tracy Taw, a person with beautiful and kind heart. Without her , there won't  be Abbygail's Kitchen in blogspot.com. Muackkkksssssssssss  ............... To all mother's around the world, I would to wish everyone a very Happy Mother's Day and may your wish come true one day ;) ... Cheers !!!

Well, it was really a hectic weekend for me . No matter tiring, I still manage to bake a lovely cake for mom at 8.30 pm... yay.. I actually made it to bake for mom too... Mom I love you yeah ....

HAPPY MOTHER'S DAY !!!!!!!!!!      

Bake Along #23 : Honey Walnut Cake

I was kind of  curious to try out this recipe. Honestly , this is my first time eating a honey cake. The results:   a very yummy cake. This cake has a very soft and moist texture. We really love this cake to the max. Again, I am always the last one to post for any blog event. For this round of Free & Easy Bake Along #23 , we are baking Honey Walnut Cake .

I was pretty concern about grinding the toasted walnut. After reading a few post about the ground walnut being lumpy after grinding it for too long, I was pretty stressed when I was about to press the 'pulse' button on my food processor . LOL.... yaya ... I know I am no more gutsy girl like I used to be . I am "aging".... OMG... Guess I gotta admit this yeah ... Heehee.. well I am pretty happy and proud to be a mother of three , so no regrets for not being a 'gutsy girl' anymore.

 

Lets get back to the cake. I actually plan to bake this cake again tonight as I really love this cake . We simply love the chewy and fluffy mouthfeel of this cake . If you don't mind having honey in your bake, feel free to try this cake. 

Honey Walnut Cake from Cake Keeper Cakes by Lauren Chattman

Ingredients

1 1/2cups Walnut
1/3cup    Sugar
1cup      Unbleached All Purpose Flour ( I use cake flour )
1 1/2tsp  Baking Powder
1/4tsp    Salt
3/4cup    Unsalted Butter (softened)
6tbsp     Honey
3large    Eggs
1tsp      Lemon Zest (I use grated lemon zest from 1 lemon)
1/2tsp    Vanilla Extract
confectioners' sugar ( for dusting )

Method

1.Preheat the oven at 176C. Grease and line the bottom of the pan with parchment paper. Grease the parchment , dust the sides of the pan and parchment with flour.
2.Spread walnuts in a single layer on a baking sheet and toast until fragrant in the pre heated oven, for 8-10 minutes. Let cool completely.
3.Combine walnuts and 1 tbsp of sugar in the bowl of food processor and pulse a few times until the nuts are fine. Add flour, baking powder, salt and pulse  few times to combine.
4.In a large mixing bowl, add butter, honey and remaining sugar and beat on medium high speed until smooth, about 2 minutes. Make sure to scrap the sides of the bowl . Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition.
5.Beat in the lemon zest and vanilla. Add the nut flour mixture, 1/2 cup at a time, mix until just incorporated.
6.Scrap the batter into the prepared pan and smooth with a spatula. Bake in pre heated oven at lower third rack until a toothpick inserted into the center of the cake comes out dry, about 35 to 40 minutes ( mine actually took extra 15 minutes to bake ) . If the cake starts to brown too much around the edges, loosely tent with foil after 25 minutes.
7.Let the cake cool in pan for 10 minutes, invert it onto a wire rack and then turn it right side up again to cool completely. Dust heavily with confectioners' sugar and serve.

Enjoy your cake yeah !!!