• Jan
  • 06
  • 2015

chocolate mud cake

Ever since my sister introduced me to this mud cake, o-em-gee!! Like seriously out of this world good. Just look at the ingredients, no wonder it tastes amazing… loaded with real chocolate, sugar and butter! When she first made it for me, I ate without any guilt. Now that I made it and know whats inside, I could only have a bite…hehe But on a serious note, if you want to indulge and make it for an occassion, THIS is the chocolate mud cake to make. TRUST ME on this!

And this cake was what I made for a friends farewell party.

^Please excuse the bad photo quality. I was cutting it during the event and kids were all next to me hassling for a piece lol. This was the best pic I could take. Photo does not reflect how moist the cake actually is.

 

RECIPE FOR CHOCOLATE MUD CAKE
Adapted from thrumykitchenwindow

Ingredients for cake

250gm butter
250gm dark cooking chocolate
2tbsp instant espresso coffee powder
150gm self-raising flour
150gm plain flour
60gm cocoa powder
1/2tsp bicarb soda
550gm caster sugar
4 eggs
2tbsp vegetable oil or light olive oil
125ml milk

Ingredients for chocolate ganache
150gm dark cooking chocolate
60gm melted unsalted butter

 

Method:

1. Grease a deep 23cm round cake tin. Line the base and sides with baking paper, making sure the paper extends well above the top of the tin.

2. Dissolve the coffee in 185mls hot water. Put the melted butter, sugar, melted chocolate and dissolved coffee in a mixing bowl and stir until corporated.

3. Dry ingredients: Sift the flours, cocoa and bicarb of soda into a large bowl. Make a well in the centre.

4. Add the combined eggs, oil and milk; using a large spoon or spatula mix well into the dry ingredients. Add  half the cooled melted chocolate mixture (from step 2); stir well till there are no lumps.  Add the remaining half; make sure the mixture is well combined.  It should be of a pourable consistency.

5. Pour the mixture into the carefully lined cake tin. Place into a preheated oven set at 130 – 150degrees celcius. No higher.  It should be baked long, slow and low heat. Bake for approx 1 3/4 hours. It is not unusual for the top of the cake to develop a crust or for the centre to be slightly sunken. Place the cake on a rack; leave in tin until completely cold. Once cold; cover securely with a tea towel.  Leave overnight.

6. Turn cake out, remove all of the lining. Examine the cake. You want a level cake when it comes to decorating; therefore if it is not even it may be necessary to slice off some of the crusty bits until it is level with the centre of the cake. Sometimes the cake may have a slight rise. In this instance simply cut off the risen bit in the centre. Sometimes you won’t have to do a thing.

7. Once you have achieved a flat, top surface, turn the cake upside down. It is wise to do this on the serving plate with some cutouts of baking paper around the edges and under the cake. This alleviates any messiness and once the icing becomes firm, the baking paper can be removed leaving your cake looking immaculately decorated.

8. In a small glass bowl over a pan of simmering water, melt the chocolate. Do not overheat. In another bowl, melt the butter in the microwave. Once again, do not overheat or ‘sizzle’ the butter; just till almost melted. Pour this into the melted chocolate and slowly incorporate the two together. Stir until well combined and you have achieved a nice glossy, pouring chocolate.

9. Pour ganache onto the centre of the cake. Using a spatula or a knife, spread the ganache all over the cake. If the weather is hot or humid you can take a little more time to get it right. If the weather is cold you may have to work more quickly as the chocolate ganache may begin to harden.

10. Allow the topping to set at room temperature. If at any time you place it in the fridge you will lose the glossy shine. It won’t affect the taste, it just won’t look as silky smooth.


  • Dec
  • 25
  • 2014

Guilt free chocolate cake

Are you on a healthier sustainable diet? Or trying to lose weight? And you love chocolate cakes? Well, this guilt-free chocolate cake will definitely win you over. There is not butter, and it is substituted with avacado making it very moist. Surprisingly, you cant even taste it! Healthy eating does not mean you deprive yourself from yummy treats, you just substitute to a healthier alternative. I have been following Lose Baby Weight for a while and they have fabulous recipes, so do check them out!

 

RECIPE FOR GUILT FREE CHOCOLATE CAKE
Adapted from Lose Baby Weight

Ingredients

180g unsweetened dark chocolate, broken into small pieces (I use 85% Lindt)
1 tbsp vanilla extract
1?2 cup coconut sugar (or other natural sweetener, such as Natvia)
1 ripe, medium-sized avocado, pureed
5 eggs, at room temperature
1 tbsp wholemeal flour
Cocoa powder, to dust

Method:

1. Preheat oven to 180°C. Grease a springform tin and line the bottom with greaseproof paper. Wrap the outside of the tin in aluminium foil (so water doesn’t get in when cooking).

2. Place chocolate in a small saucepan and melt, stirring, over a low heat.

3. Add vanilla and sugar and stir until well combined. Add avocado puree  and mix thoroughly. In a large mixing bowl, beat eggs for 1 minute or  until frothy. Add flour and beat again. Add the chocolate mixture and mix well. Pour into the springform pan.

4. Pour 1 inch (2.5cm) of water into a large roasting dish and place the springform pan in the water. Bake for approximately 30 minutes or until the cake has just set on the edge but remains soft in the centre.

5. Remove the foil coating and put the pan onto a wire rack to cool for a few minutes. Turn the cake out onto the wire rack and peel the baking paper off the base, which is now the top of the cake.

6. Once completely cooled, decorate with cocoa powder or powdered natural sweetener to serve.


  • Oct
  • 30
  • 2014

Healthy chocolate coated coconut balls

 

RECIPE FOR HEALTHY CHOCOLATE COCONUT BALLS

Makes: 15 balls
Prep time: 20mins

Ingredients

1 cup almond meal
1 cup cocoa/cacao powder
3 tbsp stevia or you can use honey/maple syrup
1 tbsp water
2 tbsp coconut oil (melted)
1/2 cup desiccated coconut (put in small bowl and leave aside)

Method

1. Combine all ingredients in a medium bowl except the last one- desiccated coconut.  Combine all the ingredients well and shape into a small ball using the palm of your hands.

2. Roll each ball into desiccated coconut and you’re done! Too easy!

 

 


  • Jul
  • 25
  • 2014

FREEBIE #4 | Eid Gift Giving!

RAMADAN FREEBIE WEEK #4

Eid gift box, gift tags & money packets!

*You may download this printable at the end of this post*


  • Jul
  • 21
  • 2014

FREEBIE #3 | Eid Dessert table!

RAMADAN FREEBIE WEEK #3

DIY Eid Dessert Table printables

*You may download this printable at the end of this post*

I absolutely love this colour theme and design combination! Its just so Eid-y, lol if thats even a word. In this week’s free printables, its all about Eid sweets/desserts. I have also made some cake flags, but just didnt have time to make a cake and decorate it! If you do use the cake flags, please show me a photo, I would love to see it :)

1. Eid Poster 8×12″ (A4 size)

2. Cupcake toppers

3. Cake Flags

4. Straw flags

5. Bottle wrappers

6. Table Buffet Cards

7. Cupcake wrappers

 

Do you want the step by step photos on how to contruct these? They are so easy but if you need assistance, please refer to this post from last year.

 


  • Jul
  • 09
  • 2014

FREEBIE #2 | Eid Bunting Flags

RAMADAN FREEBIE WEEK #2

Printable DIY Eid Bunting Flags

*You may download this printable at the end of this post*

Ever since my cousins wedding, my love for mint green sparked! Also, a few months ago I released my “Gold Collection” prints and they were a big hit alhamdulillah so I thought of offering mint + gold themed printables with a Marrakesh inspired pattern. I hope you enjoy crafting these bunting flags, they are so easy to do and take under 30mins to get done!

Materials needed for this project:
1. This printable template
2. A4/8×12” White paper (200gsm/110 lb +)
3. Ruler
4. Cutter and scissors
5. Hole punch
6. Ribbon or string

Cut the flag template using a cutter/scissors and ruler.

Use a hole puncher to make 2 holes on each flag.

Arrange them to make “EID MUBARAK”

Cut your string to the desired length (measure where you want to hang them first). Thread the string/ribbon through. The first letter, you need to put the string from the top (see pic above).

As a tip, once I thread the ribbon through, I put some sticky tape at the back to hold its position so when I am hanging these up, the ribbons and flags stay put in place :)

Start decorating…

Eid Mubarak!


  • Jun
  • 29
  • 2014

FREE | Printable Eid Lanterns

RAMADAN FREEBIE WEEK #1 

Printable DIY Eid Mini Triangular Paper Lantern (Template)

*You may download this printable at the end of this post*

 

RAMADAN MUBARAK to all my readers! May Allah, the Exalted, bless you and your family with this beautiful month of fasting and nearness to Him.

As promised on my facebook page, my party package printable is now available to download and I will be releasing 1 printable weekly throughout Ramadan until Eid. This year, 2014, the party printables theme is “Golden Marrakesh”. And for week 1, we have our popular Eid mini lanterns (DIY printable template). By the last week of Ramadan inshallah, you’ll have a complete “EID party package” to make your celebration as joyous as it can be- all in the ‘Golden Marrakesh’ collection!

If you wish to download last years party package (Confetti collection), you may visit this page to see all the FREE printables.

Stay tune for next week as I reveal our 2nd Free printable, which will be ‘EID MUBARAK’ bunting flags! If you like these, can you pretty please share this blog post on your Facebook, Twitter, Pinterest (or any social media)- I’d really appreciate that, thanks guys!

 

 STEP BY STEP GUIDE

These are the materials needed to make this DIY Paper Lantern Eid Project.

You need:

1. This printable template
2. White cardstock (preferably thick)
3. Ruler
4. Cutter (or scissors)
5. Double sided tape (or glue)
6. Hole punch
7. Ribbon or string

1. You will need to download this printable PDF (found at the bottom of this post) and using a colour printer, print as many as you like! This template can be printed on an A4 (8×12?) paper. The constructed size of lantern if printed on the suggested paper will be 17cm/6.6? long and 8cm/3? wide.

2. Using a cutter or scissors (I find using a cutter/knife easier), cut out the template carefully. Please cut along the SOLID lines and SCORE/FOLD on dotted lines.
3. Use a hole puncher to make 2 holes, as marked on template.
4. Put a ribbon/string through the holes but do not tie them as yet. Make sure when you insert the string, that it goes in the hole from the top (where the design is printed)
Grab the feeded string and bring it from behind to front (as show above). Make sure each side is equal in length.
5. Score lightly and fold along the dotted lines and put double sided tape
6. Now carefully construct your paper lantern, starting from the top left and make your way across, and then below (clockwise)
Now that you have constructed your paper lantern, you may decorate as you wish! I hung them across the arch in our living room just as we enter the house.
Please click the Download button below and you will see a PDF document with 2 pages. Page 1 of 2 is intructions and 2 of 2 is the template.


  • Jun
  • 27
  • 2014

Freebie Friday | First Printable for Ramadan 2014!

Assalamualaikum!

Ramadan is just a few days away inshallah and I am so excited!  Firstly, it will be my first fasting Ramadan since 4 years ago, simple because…

Ramadan’10 (nifaas)
Ramadan’11 (breasfeeding-low milk supply)
Ramadan’12(nifaas)
Ramadan’13 (pregnant)

So inshallah this Ramadan’14, even though I am still breastfeeding, I have Doterra’s essential oils to thank for to boost my milk supply (please say Masha’Allah!) Alhamdulillah! I really need this Ramadan as an iman boost so please keep me in your duas :)

CLICK IMAGE TO DOWNLOAD KIDS COLOUR-IN-ACTIVITY

To kick start our Ramadan at home, I have made these printables for myself and for girls and I’d like to share it with you guys too! I’m sure your children would love some colouring in activities and for the bigger kids, they can read the breaking fast duas before iftaar, inshallah! *

May Allah accept our fast and our good deeds, may He increase our imaan and make us better Muslims, ameen!

*Please note that I have consulted with a qualified sheikh regarding dua’s before breaking the fast. There are a couple of duas that are weak, but the sheikh informed me this one is authentic and that we should be consistent in making duas at the time of breaking fast, because this is the time when duas are answered by Allah, so we should also make our own personal dua.

CLICK IMAGE TO DOWNLOAD BONUS POSTER

 


  • Jun
  • 07
  • 2014

satay sauce | peanut sauce

My sister has been asking for satay the past few weeks, and it just never happened. So this week, she firmly said “I’m making satay!” and I told her I’d make the peanut sauce to complement her satay. I’ve never made peanut sauce (kuah kacang) ever, but I was excited to give it a go. Although I’m not a huge satay fan, I do love my satay sauce and we usually eat it with nasi impit (rice cubes). You know how westerners love their dipping sauce? Well, I smother my rice cubes in this peanut dipping sauce. So, I was up at 1am (dont ask why!) cooking this. And I’m glad it turned out delicious!

*excuse the dark poor quality pic, it was taken at night*

I went on google and typed ‘kuah kacang’ and clicked the first link I saw. I’m glad it had really good photos (because we eat with our eyes right?) so I used this recipe.

 

RECIPE FOR SATAY SAUCE/PEANUT SAUCE/KUAH KACANG

Adapted from this recipe with slight adjustments
Makes: a big work!
Prep & cook time: 1.5 hours

Ingredients

600 gm peanuts
3 onion, finely diced
½ cup dried chillies -soak in hot water for 30mins & blend
1 cup palm sugar
2 tbsp brown sugar
1/2 cup oil
2-3 cup water
Salt to taste

Method

1. In a large wok, dry fry the peanuts, stirring to make sure it doesn’t burn easily. This would take about 10 minutes.

2. Remove from wok and soak with cold water. Using a food processor, process the peanuts. The consistency you’re looking for is not smooth like a paste, but more texturally lumpy. Just make sure all the peanuts have been processed thoroughly & there are not huge bits.

3. Heat up wok again with oil and then fry the onions until aromatic. Add in the blended dried chillies and cook until the oil separates. This should take 15-20mins.

4. Add the processed nuts and 2-3 cups water. Bring to a boil then add in palm sugar, brown sugar and salt. Simmer on low for another hour.

5. Once the hour has reached, you’ll notice the sauce thickening up and has darkened in colour. The oil should also separate and you’ll know its ready. Serve with satay and/or rice cubes (nasi impit)

 


  • May
  • 05
  • 2014

shepherd’s pie | cottage pie

When you’re a busy mumma to 3 small kids, sometimes you just need a quick meal, but tasty of course. A lot of shepherds pie that I’ve had in the past, seem to have too much meat and very little mash. In my family, shepherds pie is made with a ratio of 1:1. Equal amount of meat to potato, can never have too much mash?!

 

RECIPE FOR SHEPHERD’S PIE/COTTAGE PIE
Serves: 4 in a 13x22cm (5×9″) oven dish
Prep time: 30minutes
Cook time: 20minutes

Ingredients
1 tbsp oil
1/2 onion, finely diced
2 cloves garlic, crushed
500g beef mince
1 carrot, finely diced
1/4 cup peas
2 tbsp Worcestershire sauce
2 tbsp tomato paste
2 tsp stock paste (If using liquid stock,add some flour to thicken it)
A couple of pinches of mixed herb
1/2 cup Mozzarella cheese
500g potatoes, peeled & quartered
1/4 cup milk
50g butter
Salt & pepper to taste

Method

1. Preheat the oven to 200C.

2. Heat oil in a pan over medium heat. Then saute  onions & garlic.

3. Meanwhile, place potatoes in a pot and cover with cold salted water. Bring to the boil over medium heat and cook until tender (10-15 minutes).

4. Add beef mince, a couple of pinches of mixed herbs and cook until mince is brown all over before adding the vegetables.

5. Once vegetables are added, put some stock, worcestershire sauce & tomato paste and cook for 10 minutes making sure to stir every few minutes.

6. Back to potatoes: Drain potatoes and return to pot. Add milk & butter then mash until smooth. Season with salt & pepper to taste.

7. In an oven dish, layer the pie filing and then mashed potatoes, and top it off with some mozzarella cheese. Bake for 20 minutes. Serve hot with some garlic bread!

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