Month: April 2016

Late Night Baking: Brownie Butter Cake

Originally posted on the reformed junk food junkie:
Things have been cray-cray for the past month in the office that I barely baked, cooked, blogged, create my own recipes and even surf the web for yummy recipes. Depressing, really!  So for tonight, I’m throwing out my laptop (nah, I just left it at the office), put on my apron and imaginary chef’s hat (which is rainbow-pastel colored) and started doing what I (feel) do best; baking. When things get quite intense, I crave sweets.  On the way home I told my husband I wanted TCBY, then changed my mind and said I wanted Krispy Kreme.  Then as we headed out to buy some, I changed my mind since I was tired (bless his heart for putting up with my caprices).  So I just surfed the web to look at recipes randomly and I came across on of my favorite sites, Rasa Malaysia and the recipe is called Brownie Butter Cake.  Need I say more? No? Okay, now prepare to drool. Brownie Butter Cake Ingredients: Brownie: 140g (5oz)…

Custard Cake

Originally posted on the reformed junk food junkie:
This cake has three layers to make (caramel, custard, cake)  separately but it’s so worth the wait! Caramel recipe: 1 cup of white sugar 1) Put the sugar in a 9 inch pan and melt it on the stove on medium heat. Set aside once it’s fully caramelized. Cake recipe: 3/4 cup milk 1 large egg 3/4 cup white sugar 1/3 cup softened butter 1/2 teaspoon lemon rind 1 1/3 cup of flour 1 1/2 teaspoon baking powder a pinch of salt 1) Preheat oven to 175C 2) Beat the first five ingredients until mixed well. 3) Add the remaining ingredients to the milk and egg mixture until no lumps appear. Set aside Custard recipe 7 egg yolks 1 cup condensed milk 1 cup fresh or evaporated milk 3/4 cup white sugar 1/4 teaspoon lemon rind 1) Combine all the ingredients in a bowl. Gently stir the ingredients until well blended and set aside *** ***Avoid beating or mixing it too hard as this will cause bubbles…