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Unforgettable Banana n Dark Chocolate Cake~
Thursday. 5.14.09 3:17 am
Dear Diary,


Been years i never bake this cake, this is the 1st cake attempt by me and renaye, it tasted so good, that sometimes i told ppl my Chocolate Banana Cake is much better than Secret Recipe~

Remembering renaye came to my house, destroying and bombing my house kitchen to make this cake into a successful masterpiece, and yes indeed it turned out to be my favourite cake of centuries haha....

too bad, it was old day, so i do not have nice photos taken, only a dark patch of cake if u really wanted to see... (by the time, photography never come into mi mind)...... anyway today i decided to type it out... since i discovered my old recipe book~ that i had written on... :D

Ingredients:
1~250gm self raising flour (sifted)
2~1/4 tsp salt
3~1/4 tsp bicarbonate soda
4~100gm bitter chocolate roughly chopped
5~300gm banana
6~1 tbsp of lemon juice
7~125gm of butter
8~100gm castor sugar
9~2 large eggs

Topping:~
1~75gm of cooking chocolate
2~1tbsp of softened buter
3~2tbsp of Whipping or double cream (dont put too much, or ur chocolate will turned hard which is impossible to top on the cake)

Method:
Preheat the oven 1st~ at 170Celcius

1~Sift the flour, salt, bicarbonate of soda together twice (the more you sifted he flour, the texture will be better). Stir in the roughly chopped chocolate & set aside.

2~ Mash the bananas n add in the lemon juice (lemon juice prevent the banana turned black~)

3~ Butter and Sugar in creaming method until fluffy. Add in eggs one at a time (yes one at a time, if you add it too much at a time, the mixture will turned moist and hard to rebeat till fluffy.

4~Fold in the banans, and followed by the flour and chocolate

5~Greased the cake pan with butter and spoon in the cake mixture.

6~Bake the cake for 40-50minutes or until risen at 170Celcius.

7~Leave the cake in tin for 5 minutes to cool and later turned it on the wire tray.

To make the topping
1~ Roughly chopped the cooking chocolate and doule boiled it (a bowl with simmering water at the bottom. Stir the chocolate occasionally.

2~Once melted, set aside for 10 minutes before adding in butter and cream

3~If the topping get too stif, stir in a tiny bit of milk.... and you will get spreadable glossy chocolate topping.

Ps: i forgotten where do renaye get this recipe, but i really love it so much, and i reduced the sugar fom 150gm to 100gm... since my taste bud is different from others :D i cant tolerate sweet stuff well @@''

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----------------------------------------------------------------------------------------- These little long stories, belongs to my crazy little mind, these fancy funny photos, belongs to my crazy little eyes, so please dont plagiarize, or my little angry devil will come into your mind. Hence~ All contents here Copyright 2006 - 2100 mizutama.
Chochoholic me~
Monday. 10.13.08 10:44 pm
Dear Diary,


Guess what i had for my breakfast... ? lol besides my mum char keow teow.... with olive oil... i had something real unhealty....

yes u might guess it write with the topic i place on~


a 300g of toblerone chocolate and chocolate chips biscuit (double choc) ahahahah okok im a bit insane... just feel like eating chocolate .. thats y~ drool over my unhealty breakfast :P




Toblerone~

Chocolate chips biscuit with double choc based~

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----------------------------------------------------------------------------------------- These little long stories, belongs to my crazy little mind, these fancy funny photos, belongs to my crazy little eyes, so please dont plagiarize, or my little angry devil will come into your mind. Hence~ All contents here Copyright 2006 - 2100 mizutama.
Frozen Chocolate Banana :D
Wednesday. 10.29.08 9:58 pm
Dear Diary,


What do u do when u r a chocolate addict and have plenty of dark chocolate at home as well as banana at home? "Grin", for me ill look up on the internet for the recipe, simple and easy recipe that did not require oven or any tools, (because my mum wont let me touch her oven, i need to ask permission and such and sort of fill in form)

And i recall a manga that i read, this main character was so fond on chocolate banana, and often chocolate banana save his life @@'' and off me go to search for the method of making it... ermm within split seconds, lots of recipe related and non-related were all listed down... haha i was drooling while browsing through @@''


Okay to make this -




You Need
Banana
Chocolate
Peanut
Freezer

1. Freeze the banana in the freezer until it harden (but for me i just freeze for 30 min cause i lazy to wait)
* cut the banana into small portion or u can just have the whole banana. *remember to use foil or baking paper at the base so it wont stick on the plate*

2. melt the chocolate ( i use 80% dark chocolate) and i add in a bit of butter
- u can use microwave to melt it (stir every 30 second for 2 min or until it melt)
- double boiling method ( a saucepan and a bowl ) put the bowl on top of the hot water and stir the chocolate *Remember dont let the water get into the chocolate bowl.. or it will turn into chocolate drink*

3. bring the banana and coat it with the melted chocolate, if the banana is cold enough, the chocolate will immediately harden. So b4 it harden, sprinkle some chop nuts (for my case i use peanut) .

4. Well thats all, keep in the freezer again for an hour b4 you have a bite. :D

Happy Trying

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----------------------------------------------------------------------------------------- These little long stories, belongs to my crazy little mind, these fancy funny photos, belongs to my crazy little eyes, so please dont plagiarize, or my little angry devil will come into your mind. Hence~ All contents here Copyright 2006 - 2100 mizutama.
Friday's cookies journey :D
Sunday. 11.9.08 9:33 pm
Dear Diary,



You will see my yellow brownish cookies - because the bell didnt rang so we over baked lol



On last friday i baked cookies again... this time i make 2 recipes....
All recipe i obtained from Martha Stewart's recipe books ~ Holiday Cookies ~

Double Chocolate Cookies -makes about 3 dozens-

Ingredients:-
1 cup all-purpose flour
1/2 cup unsweetened Dutch-Process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 pound good-quality milk chocolate (4 ounces coarsely chopped, 4 ounces cut into 1/4 inch chunks)
1/2 cup or 125g unsalted butter
1 1/2 cup sugar
2 large eggs
1 teaspoon pure vanilla extract

Directions
1. Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt 4 ounces coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.

2. Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.

3. Using a 1 1/2-inch ice cream scoop, drop dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 15 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

Next
I changed the ingredients to dried cranberries since i don't have currant and no i don't have bourbon too... lol

Dried Cranberries Cookies
Original title is ( Bourbon Currant Cookies )
Makes 6 dozen


1 cup 250gm unsalted butter, softened
1 cup sugar
2 large eggs
3 cups sifted all-purpose flour, plus more for work surface
1/3 cup bourbon (neh i didnt put this one... erm i should have put vodka lol)
1/2 cup dried currants (i replace it with dried cranberries
4 tablespoons heavy cream

Directions

1. Preheat oven to 350 degrees. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Add 1 egg, the flour, bourbon, and currants; mix until well combined.

2. Roll out dough on a lightly floured work surface to 1/4 inch thick. Cut into desired shapes (such as 2-inch card shapes). Whisk together remaining egg and the cream in a small bowl, and brush cookies with egg wash. Space 1 inch apart on baking sheets lined with parchment paper.

3. Bake until pale golden brown, about 12 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 2 days.



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----------------------------------------------------------------------------------------- These little long stories, belongs to my crazy little mind, these fancy funny photos, belongs to my crazy little eyes, so please dont plagiarize, or my little angry devil will come into your mind. Hence~ All contents here Copyright 2006 - 2100 mizutama.
I LOVE U.. but u r bitter!
Wednesday. 12.15.10 1:28 am
Dear Diary,



Yeah, thats me.. half of my face with chocolate in my hand... i cover my face because I'm drooling over my chocolate that I had finished it before I decided to write the entry.

OMG I can see my pimple lol..



It seems that Tudor Gold Dark Chocolate ~ Real Dark with 55% Cocoa.. is real heaven.. hahah LOVE IT, is bitter but heavenly yummy.

How do u like your chocolate to be?
bitter?
sweet?
creamy?
hard? 2 types - cold hard or room temperature hard?

I hate keeping my chocolate in the refrigerator ! lol


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----------------------------------------------------------------------------------------- These little long stories, belongs to my crazy little mind, these fancy funny photos, belongs to my crazy little eyes, so please dont plagiarize, or my little angry devil will come into your mind. Hence~ All contents here Copyright 2006 - 2100 mizutama.
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