Ingredients
125g butter
120g castor sugar
1 egg white
1/2 tsp vanilla essnce
150g plain flour
1/2 tsp baking powder
25g dessicated coconut
1 egg yolk, beaten
20g sesame seeds for garnishin

1. Lightly grease baking trays with butter. Sift flour and baking powder together and add dessicated coconut to mix.

2. Cream butter, sugar, essence and egg white until light. Add combined sifted dry ingredients mix. Dust hands lightly ith flour and roll out the dough between two sheets of plastic film to a thickness of 3mm. Cut out with a cookie cutter into desired shapes. Arrange on prepared baking trays. Brush one side of the cookie with beaten eggs olk and sprinkle with sesame seeds.

3. Bake in a preheated 170 C oven for 12 mins or until golden. Cool on wire racks.

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I spent whole day recuperating. Catching up on my sleep. And tried to write on my nanowrimo but no inspiration because I can't think of a horror scene to write because I can't imagine all the vivid details of the murder scene I want to write. My brain refuses to cooperate with me to zoom all the details.

I need to read on my story book called The Historian to get some inspiration. Very beautifully written and I have updated some recipe.

And I forgot to add that I'm now going crazy because I can't load the video at crunchyroll all day.

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Found this recipe in Women's Weekly magazine dated Feb 2008. This recipe is specially created for this magazine by Just Heavenly.

Prep 45 mins Bake 20 mins Makes 18 cupcakes

Ingredients
1 3/4 cups sifted cake flour
2 tsps baking powder
1/4 tsp salt
3/4 cup milk
2 tsps vanilla
115g unsalted butter
1 1/4 cups sugar
3 eggs, yolks separated ftom whites
100g strawberry jam, warmed
sliced strawberries to garnish

STRAWBERRY BUTTER ICING
180g unsalted butter, softened
2 1/4 cups icing sugar
5 tbsps strawberry jam,, warmed
generous pinch of salt

1. Preheat oven at 150 C and prepare muffin pans by spraying with non-stick spray and fill in with paper cups.

2. Combine flour with baking powder and salt. Sift twice. Set aside. Combine milk and vanilla. Set aside.

3. Using an eletric mixer, cream butter and 1 cup sugar till fluffy. Add yolks one at a time, working about 45 secs between additions. Alternate flour and milk into the
mixture. Fold half of one, then half of the other until all ingredients are used.

4. In another mixing bowl, beat egg whites till foamy and almost stiff, add remaining 1/4 cup sugar, 1 tbsp at a time. Fold in egg whites into the milk and flour mixture until smooth.

5. Fill muffin pans with mixture. Add a heaped teaspoon of jam in the centre. Bake for 15 to 20 mins. Cool completely.

6. Combine icing ingredients, beating till light and smooth. Using a medium-size nozzle, pipe icing over the cupcakes in little dollops. Top with strawberries.

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Found this recipe in Women's Weekly magazine dated Feb 2008. This recipe is specially created for this magazine by Just Heavenly.

Ingredients

CUPCAKE BATTER

3 heaped tbsps peanut butter (use creamy peanut butter)
1 1/2 cups all purpose flour
1 cup sugar
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 tsp cinnamon powder
1/2 cup cocoa
1/2 vegetable oil
1 tsp vanilla essence
2 eggs
3/4 cup milk
Brown sugar pearls (available at specialist baking store)

PEANUT BUTTER ICING

1/2 cup butter, softened
1 cup creamy peanut butter
1 1/2 cups fine sugar
3 tbsps milk, or as needed
1 cup heavy cream, whisked until stiff

1. Preheat oven at 150C. Grease an 18-hole cupcake tin; line with paper cups.

2. Scoop 1/2 tsp rounds of peanut butter onto a clean plate. Freeze the peanut butter until firm.

3. Sift together all the dry ingredients - flour, sugar, baking soda, baking powder, salt, cinnamon and cocoa. Make a well in the centre of the dry ingredients and add oil, vanilla essence, eggs and milk.

4. Beat with an electric mixer at low speed for 30 secs. Turn mixer up to high and continue beating for 3 mins, scraping mixture off the sides of the bowl occassionally.

5. Spoon mixture into prepared tin and push the hardened peanut butter dollops into individual cupcake batter. Bake for 10 to 15 mins.

6. Meanwhile, prepare the icing by placing the butter and peanut butter into a bowl and beat with an electric mixer. Gradually add the sugar, and when it starts to thicken, add milk one tablespoon at a time, until all of the sugar is incorporated and the frosting is thick and spreadable. This takes about 3 mins.

7. Fold in the whisked cream into the peanut butter; mix slowly until well incorporated. Top the peanut butter cupcakes with the frosting. Sprinkle sugar pearls over and allow to set.

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Ingredients

125g butter
1 cup brown sugar
1/2 tsp ground cloves
1 tsp ground cinnamon
3 eggs
1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
2 large apples
1 tbsp sugar*
1 tsp ground cinnamon* * Optional

1. Soften butter and beat in brown sugar with cinnamon and cloves.

2. Beat in one egg at a time.

3. Sift flour, baking poder & soda. Stir to combine.

4. Peel apples & cut them into chunks.

5. Stir into flour mixture

6. Mix sugar & cinnamon together to put on top when the cake is done.

7. Bake it at 180 C for 35-40 mins.

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Meow everyone. Sorry for no entries for the past few days. I was down with fever, flu, sore throat and cough, again, after eating some serunding [Kelantanese malay food]. I had fever for 3 nights and tonight the fever is finally free from my body. And this time I didn't visit doctor because I'm pretty tired of always visiting one and what's more I have lots of paracetamol and some panadols.

I'm somewhat fine now but I just need more rest. Will be back tomorrow. Stay tuned.

I just need to find more bishie to get better...

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