Peanut Butter Cups!

These treats are crazy expensive in Malaysia. Reese's that is. I first tasted it when my best friend got them from me from the States, and was amazed at how well peanut butter and chocolate tasted together. So, since it's been a good week of baking, I thought why not give this a try..and so i did. :)

It's really not that difficult. All you need is peanut butter, chocolate, icing sugar and some cookie (crumbled, so you'll get the crunchy texture in your peanut butter cups). I used Marks & Spencers butter shortbread. :P I knowwww..It's such a waste. I didn't have any digestive biscuits with me :(...But yea, you should just use any plain biscuits.

Mix peanut butter with icing sugar, and then stir in the cookie crumbs. Let it cool in the refrigerator for a couple of minutes. Melt your chocolate and pour it into your candy mould, and immediately drop in scoops of peanut butter mixture into the melted chocolate. When you're done, pour another layer of melted chocolate. Remember to tap your candy mould to let out any air bubbles. :)

Chill and FEAST! :9 Remember to take it slowwww. These babies are addictive, you'll feel sick if you have one too many :P

i conquered the world of muffins.in the size of minis

Yes i did! :) Anyone of you love Starbucks' Banana Choc Chip Muffin? That's actually my favouriteeee! Love it's sugary, crusty top. And I've been researching for the longest time on how to replicate it in my recipes... And, I stumbled upon this. Banana Chocolate Chip Muffin with Crumble Crust Brenda uses the basic crumble recipe and topped it on her muffin batter before baking. And I thought, hey! GREAT IDEA. It's not exactly the sugary / crusty top from Starbucks' muffin, but I gave it a try and it was super yum!

I didn't exactly used Brenda's muffin recipe, simply because I couldn't get my hands on ripe bananas. So i just opted for a basic chocolate chip muffin. The crumble on top gave it a crunchy texture and it went really well with the moist and chocolatey muffin. Crazy yummy! :) Will definitely do this again, with different flavoured muffins. Maybe green tea or dark chocolate and orange..mmmm....

Looks good, doesn't it? :) It taste as good as it looks! if not better. Teehee!

Leftovers

Like Nigella, I too love leftovers! :) Here's what I did with my meat-fest BBQ leftovers.

I had some Hungarian sausages, pork sausages, Taiwanese sausages, yellow peppers and bacon (god-sent!) and sweet potatoes.


I boiled half a pack of penne. Cut the bacon into small bites and stir fry it with sweet potatoes for about 5 minutes, over high heat. Add yellow onions and some chopped olives (it's really not necessary, but I had a jar sitting in the fridge.)

Soon after, add the glorious meat platter - all chopped into bite size. Stir fry for another 2 minutes, and pour in some tomato paste. Kacau-kacau sehingga sebati :)

Add your favourite herbs (I used dried oregano and some mixed herbs), and toss in your penne and wahlah! Ready to dig in! :)

p/s: If you need to add water to dilute the tomato paste, simply ladle over from the pasta pot. :)

bon appetit! :9

Knock Knock!

WE'RE BACK! :) :) :) God, I miss my blog. I do. I do. I do! :) Krumbs has gone dead for more than a year now. Ugh. But it's OK, it's never too late to make a come back right? :) So here's a recap of what has happened in the past year.

We took a break from the cookie scene as work and studies were literally killing. I struggled between excelling at my internship and keeping up with our baking orders. Eventually, when I was done with my internship and had actually stepped into the 'real' working world.. I painfully realised that time was never enough. So Krumbs took the backseat. :(

Today, Tammie and I are oceans apart. She's currently in New Zealand having the greatest time of her life! :) As for me.. well, after about a year and a half in the pr scene, I finally wanted out - desperately yearning to do something in relation to my passion. I doubt I need to reinforce that it's with food, right? Hah! I cannot deny the great pleasure I get, when standing in my kitchen - hovering over the stove waiting for mushrooms to saute, or dicing onions and carrots for a stew. ahh.. My way of de-stressing from work is cooking. Whether its 11pm / 4am, I can still find my way through my kitchen utensils to make / bake something!

So yea, long story short, I decided to take a break and work on a project and oh btw, Krumbs is back on :) This Ramadhan, we're re-selling our favourites - Peanut Butter Chocolate Chunk & Cornflakes Crunch! (Oh! I've got a new variation to this - almonds! Yummy! You can have it, either almonds & raisins / raisins & chocolate / almonds & chocolate! Price remains the same.)


Now, with all the time in the world, I've been reconnecting with my kitchen for quite a bit. Some of my recent bakes include a honey and pine nut cake. It wasn't particularly my favourite, but I've had pretty good comments from those who tried. :) The cake was fluffy and fragrant - the source of sweetness came from good quality honey and golden syrup. The pine nuts gave it an excellent texture! And oh! I'm crazy about raisins, so I added a handful to my batter before popping it into the oven :P It tasted awesomeeeeee!

Honey and Pine Nut Cake (Can't remember where I got this recipe from :( So sorry, no credits!)
230g butter, diced
120ml clear honey
75ml golden syrup
100g light brown sugar
3 large eggs
85g toasted pine nut
230g self raising flour, sifted
Topping
28g toasted pine nut
4 tbsp clear honey

Very simple steps! Here goes:

Heat a saucepan and melt the butter, honey, golden syrup, and brown sugar. Once melted, lift off heat and cool for 10 minutes.
Beat in eggs (one at a time) into the butter, honey mixture.
Stir in flour, mix well and add pine nuts. Pour into cake tin and sprinkle the remaining pine nuts on the top.
Bake time: 1 hour, 10 mins, until cake skewer comes out clean. (I think I baked my cake for about an hour and half)

When the cake is ready, all you have to do is drizzle some warm honey and yummm! Dig in! :)