tag:blogger.com,1999:blog-5016739534673239392024-03-14T12:26:13.320+08:00chicchicbabya space for me, my chic chic babies and my hobbieschicchicbabyhttp://www.blogger.com/profile/09237053049929975594noreply@blogger.comBlogger176125tag:blogger.com,1999:blog-501673953467323939.post-81644771374659267852011-05-04T11:13:00.000+08:002011-05-04T11:14:30.812+08:00Let's stretch our limbs and climb!<p>We've decided that our kids spent too much time indoor playing with electronic gadgets that they have probably forgotten how to run freely, so it's about time to pack them off for some outdoor challenge.</p><p>I have heard of the <a title="HSBC Treetop " href="http://www.nparks.gov.sg/cms/index.php?option=com_visitorsguide&task=attractions&id=64&Itemid=73" target="_blank" href="http://www.nparks.gov.sg/cms/index.php?option=com_visitorsguide&task=attractions&id=64&Itemid=73">HSBC Treetop</a> trail but never get to try it out because it all sounded too tough for my cotton babies. I don't know what got into me two Saturdays ago, partly because I did not have to be in the<a href="http://www.joyluckclub.com.sg/" target="_blank" href="http://www.joyluckclub.com.sg"> shop (</a>so why waste the day visiting other shops, I have very much enough of shops, thank you!) that I proposed, let's try the Treetop trail. Hubby was ok with the idea as he is quite outdoorsy (opposed to how he appeared to be). We did no homework prior to our 'expedition' and drove all the way to Venus drive where we left our car and embarked on our little journey. All I had with me was 2 water bottles (mistake!).</p><p style="text-align: left;" style="text-align: left;"><a href="http://wermommies.files.wordpress.com/2011/05/dsc_0448.jpg" href="http://wermommies.files.wordpress.com/2011/05/dsc_0448.jpg"><img class="aligncenter size-full wp-image-94" title="DSC_0448" src="http://wermommies.files.wordpress.com/2011/05/dsc_0448.jpg" alt="" src="http://wermommies.files.wordpress.com/2011/05/dsc_0448.jpg" width="448" height="300" /></a>The first quarter of the journey was plain tracking in the forest, well fun because we've just started. We saw squirrels and monkeys watching us, making sure we do not intrude beyond the boundaries. We couldn't tell the sky had darkened as the canopies provided good shade, it started to drizzle before we were even halfway through but we managed to hit the ranger's station without getting ourselves drenched. The kids were ok up till this part, they were still excited and anticipated the scary treetop bridge they saw on the website.</p><p>Now that we've conquered 2.9km to the Ranger's station, we were just a little away from our destination. We've decided to go ahead despite the drizzle, it didn't look like it would stop and we didn't want to leave without completing our mission. The track leading to the treetop trail was a little slippery as it consists of many steps on wooden stairs. The kids were a little worried about falling and also the wet yucky feeling.</p><p style="text-align: left;" style="text-align: left;"><a href="http://wermommies.files.wordpress.com/2011/05/dsc_04521.jpg" href="http://wermommies.files.wordpress.com/2011/05/dsc_04521.jpg"><img class="aligncenter size-full wp-image-97" title="DSC_0452" src="http://wermommies.files.wordpress.com/2011/05/dsc_04521.jpg" alt="" src="http://wermommies.files.wordpress.com/2011/05/dsc_04521.jpg" width="403" height="602" /></a>We reached the treetop trail pretty soon and it was unbelievable we are actually in Singapore! How often do we get to see so much greenery? We were literally walking on the canopies. This beats the Henderson Wave as the latter has hardly any shelter, keeping you constantly scorch under the hot burning sun. But sad to say, the trail is too short and we didn't get to enjoy the view for too much. The bridge is narrow and it is inconsiderate for one to stop to enjoy the sight without halting the groups after you.</p><p>By this point of time, my kids started to whine. I can't blame them as they have just walked like over 4km! It took a lot of encouragement and pep talk to get the son to complete the hike. Daughter was of coz clinging onto daddy's back, refusing to move anymore.</p><p>The hike was much longer than I have expected and two bottles of water is definitely insufficient although you can fill up at the Ranger's station. Surprisingly, there was hardly any mosquitoes that day but I will still advise you to bring insect repellant. Some snacks for the kids is quite essential to keep them going. All in all, I think we walked 7km or more and if you head off from Mac Ritchie, a round trip is about 10km.</p><p>For all the 'hardship' we've been through, we rewarded ourselves with a scoop of ice cream from Salted Caramel, yummy. Son was very pleased with himself for pulling through this tough hike *thumbs*</p>chicchicbabyhttp://www.blogger.com/profile/09237053049929975594noreply@blogger.com0tag:blogger.com,1999:blog-501673953467323939.post-81719300958334228442010-12-13T20:08:00.003+08:002010-12-13T20:16:55.736+08:00what have i been up toPlanning to make some money, that's what I've been up to. Lol.<br /><br />I feel bad not contributing to the household income. I feel bad buying another bag, even though it only costs $69. I feel bad for spending over a hundred on colouring my hair. I know I should not feel that way but I just cannot help it. If I am not contributing, I better not do more harm by splurging on unnecessary. <br /><br />In order to curb this horrible feeling, I decided I need to bring back some bacon and hence I laid a big plan ahead of me. Now that it is slowly materializing, I'm a little overwhelmed. After all, it is really my first venture in my entire life. Let's hope things will turn out smoothly.<br /><br />Apart from that, I've also done the unbelievable, to join the grassroots group. I'm still not clear why I took up this challenge but I'm sure I will find out, in time to come.<br /><br />That's what I've been up to, all these while.chicchicbabyhttp://www.blogger.com/profile/09237053049929975594noreply@blogger.com0tag:blogger.com,1999:blog-501673953467323939.post-83583084894595699422010-12-13T19:48:00.006+08:002010-12-13T20:08:17.023+08:00famous fruit pastry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_XMhsOGXKsSg/TQYKF9LGinI/AAAAAAAAAh4/qYuUU3sr68U/s1600/62709_441285272349_540747349_5009850_1677569_n.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_XMhsOGXKsSg/TQYKF9LGinI/AAAAAAAAAh4/qYuUU3sr68U/s320/62709_441285272349_540747349_5009850_1677569_n.jpg" alt="" id="BLOGGER_PHOTO_ID_5550134688217467506" border="0" /></a><br /><br />We made these for Teacher's Day back in September. I'm not one who remembers dates well and in addition to my ability to procrastinate, we panicked at the very last moment before we left for T's piano lesson. <br /><br />I know presenting a gift to your teachers on Teacher's Day is not rule but still, it is nice to show your appreciation with something, be it big or small. <br /><br />Obviously, it was too late to shop, the next best thing we could come up was something homemade. Hence, I decided to make this sweet little Fruit Pastry which I had bookmarked eons ago. <br /><br />This is an easy recipe and with so many successful attempts by food bloggers, it sure is a lifesaver. I'm glad I chose this recipe and they looked really cute with the single heart shaped strawberry on it. They don't only look good but they taste fabulous too, In fact, I baked another batch for H's teachers the next day. Sar-kar...Lol.<br /><br />You can hop over to HHB's blog for the <a href="http://happyhomebaking.blogspot.com/2010/04/fruit-pastry-cake.html">recipe</a><br /><br />It is a really wonderful tea cake.chicchicbabyhttp://www.blogger.com/profile/09237053049929975594noreply@blogger.com0tag:blogger.com,1999:blog-501673953467323939.post-65646815881698617092010-02-11T20:01:00.006+08:002010-02-11T22:28:13.434+08:00baking frenzyI am not abandoning this blog, its just that I do not have the time nor any interesting things to talk about. Life has been hectic and slowly things are falling into routine. I have to get use to a new lifestyle that includes waking up at 5.30am every weekday. But, it is very fulfilling, in fact, a little decadent at times.<br /><br />Anyway, lunar new year is just around the corner, and since I stay at home ninety percent of the time, I decided to make my own goodies this year, instead of spending hours sampling at CNY Bazaars and spending tons of money on snacks that eventually adds on to my thick waistline. <br /><br />My favourite CNY snack has to be pineapple tarts, the open top version with lots of sticky pineapples and a pastry that melts in your mouth. I have seen many recipes that promises a pastry that melts in your mouth but I am reluctant to try them out, given that most of them are recipes that yield a considerable quantity, it will be a waste of effort and resources if it did not turn out the way I hope for. Moreover, taste is subjective. <br /><br />This recipe is actually taken from the morning chinese newspaper published probably more than 2 decades ago. There is seriously nothing special about this recipe, and it is quite close to many popular recipes floating around. Somehow, I just prefer this to many others and like I said, taste is subjective.<br /><br />I wish I had made my own pineapple jam but time was not on my side. Next year, I promised myself.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4016/4348701432_aa64db6a95.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 375px;" src="http://farm5.static.flickr.com/4016/4348701432_aa64db6a95.jpg" border="0" alt="" /></a><br /><br />Apart from this, I also made a small batch of coconut cookies using the dessicated coconut that I have been desperately trying to clear. I got this recipe from a Taiwanese cookie book and it turns out very well - great smells and good crunch.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4055/4348701436_949827b5e3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 375px;" src="http://farm5.static.flickr.com/4055/4348701436_949827b5e3.jpg" border="0" alt="" /></a><br /><br />I'm still trying to squeeze in some time to bake the all time favourite chocolate chip cookies, using the recipe from the same Taiwanese book. And hopefully (greedy), Edith's oatmeal raisins cookies. <br /><br />It has been tiring, but extremely fulfilling.chicchicbabyhttp://www.blogger.com/profile/09237053049929975594noreply@blogger.com1tag:blogger.com,1999:blog-501673953467323939.post-68309220728012915332009-11-25T20:09:00.004+08:002009-11-25T20:27:06.642+08:00my sporty side<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2756/4132746653_c42af6b7ab.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 375px;" src="http://farm3.static.flickr.com/2756/4132746653_c42af6b7ab.jpg" border="0" alt="" /></a><br />I do play sports, though not much. Actually, the only thing I do right now is golfing. That hardly is any strenuous sports, all you need is to hit the ball and continue your journey on the buggy. Very suitable for lazy bums like me.<br /><br />Anyway, I started playing last November and my scores have always been on the steep side. I never fail to make a series of mistakes in a few holes and blow the entire game. But things took a pleasant turn last week, I managed to cut down to 52 for my first nine holes. Maybe I was too complacent or the weather was killing me, my second nine ended up with 60. I was still very pleased with myself, this is the lowest I have come so far. I have this feeling that I am beginning to have better control over my body and my clubs. <br /><br />I hope this continues, and hopefully, the hubby of my BFF will get to witness my another breakthrough next week :pchicchicbabyhttp://www.blogger.com/profile/09237053049929975594noreply@blogger.com0tag:blogger.com,1999:blog-501673953467323939.post-20816037428689409512009-11-15T20:44:00.000+08:002009-11-15T20:44:00.280+08:00twin poncho<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2525/4094653667_0d3ee1b79d.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 281px;" src="http://farm3.static.flickr.com/2525/4094653667_0d3ee1b79d.jpg" border="0" alt="" /></a><br /><br />Ponchos almost do not appeal to me because it always reminds me of Mexicans and it seems unwearable here. But I have been seeing ponchos on sale in the stores lately and somehow, this is a non triangular design and hence not so poncho-ish looking. <br /><br />I made this pair with my friend L and her daughter Z in mind. L is not a girly girl type of woman and will not be seen in anything frilly or pink (unfortunately, Z loves pink). This poncho design doesn't look too sweety yet retaining the cute factor (for Z). <br /><br />Its fun to make mom and babe pair, I think I'm going to make something for H and myself soon.<br /><br />Pattern: ISBN - 978-4529046060<br />Yarn: Bendigo Mills 8ply<br />Hook: 10/0chicchicbabyhttp://www.blogger.com/profile/09237053049929975594noreply@blogger.com0tag:blogger.com,1999:blog-501673953467323939.post-81389506705460422232009-11-14T23:55:00.003+08:002009-11-15T00:00:25.953+08:00hoodie scarf<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2484/4101600565_229999f3db.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 334px; height: 500px;" src="http://farm3.static.flickr.com/2484/4101600565_229999f3db.jpg" border="0" alt="" /></a><br /><br />With the leftover yarns from my previous project, I managed to make this cute hoodie scarf I spotted from a book sometime back. I feel that there isn't many this kind of patterns available, especially for crochet, and it is such a useful winter wear too. <br /><br />I made this with my second sis in mind, she should be able to use this during the cool autumn months ahead. The model in the photo is my favourite nephew (actually I only have one), he is such an angel *love*<br /><br />Another cute project completed *happy dance*chicchicbabyhttp://www.blogger.com/profile/09237053049929975594noreply@blogger.com2tag:blogger.com,1999:blog-501673953467323939.post-70931391643172191052009-11-11T08:54:00.002+08:002009-11-11T08:54:00.361+08:00hand mixed orange cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2675/3999973929_670be590bb.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 375px;" src="http://farm3.static.flickr.com/2675/3999973929_670be590bb.jpg" border="0" alt="" /></a><br />I have been going on a orange cake hunt ever since I had a crazily delicious slice in Frasers Hill earlier. This recipe requires no machine and almost like any basic muffin recipes, you simply mix the wet ingredients into the dry ones. Ta-dah! You're done. I'm quite pleased with the results, except that I feel the crumbs can be more fine. I think next time, I will substitute the oil for butter and use creaming method instead.<br /><br /><span style="font-weight:bold;">Orange Cake</span><br /><br />100g Self raising flour<br />50g plain flour<br />20g brown rice cereal (I used 170g plain flour altogether)<br />1/2 tsp baking powder<br />1/2 tsp bicarbonate of soda (I used 1 tsp each due to the above changes)<br />3 eggs<br />150g castor sugar (I used 120g)<br />120ml corn oil<br />50g yogurt<br />1/2 tsp orange essence<br />1 tsp grated orange zest<br />60ml orange juice<br /><br />Combine the flour, baking powder and soda in a bowl.<br />Combine eggs, sugar, oil and the rest of the ingredients. Stir into flour mixture until well blended.<br />Baking in a prepared loaf pan in a preheated oven at 175C for 35-40min. Stand for 10min before turning onto a wire rack to cool.<br /><br />手拌式蛋糕 - Kevin Chaichicchicbabyhttp://www.blogger.com/profile/09237053049929975594noreply@blogger.com0tag:blogger.com,1999:blog-501673953467323939.post-42701672946694289902009-10-22T09:03:00.003+08:002009-10-22T09:15:01.710+08:00merry berry shrug<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3521/4033654870_ac8bec6d03.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 375px;" src="http://farm4.static.flickr.com/3521/4033654870_ac8bec6d03.jpg" border="0" alt="" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3533/4032899267_84ea7e2677.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 375px;" src="http://farm4.static.flickr.com/3533/4032899267_84ea7e2677.jpg" border="0" alt="" /></a><br /><br />I made this specially for a friend, who is always feeling cold and snugging around with a shawl. I love the idea of a shrug - a mini cardigan without losing its cute factor. This design is taken from another of J's books, it was a love at first sight pattern for me (somehow, in life, the grass is always greener elsewhere) so I was actually waiting for an opportunity for me to work on it.<br /><br />The only difficult part of this project was actually sewing the buttons, oh, I really dislike sewing buttons, especially on holely materials. But somehow, I managed to pull through, ugly but I cannot care anymore. <br /><br />Pattern: ISBN 978-4834727975 <br />Yarn: Sidar varigated<br />Hook: 5/0chicchicbabyhttp://www.blogger.com/profile/09237053049929975594noreply@blogger.com0tag:blogger.com,1999:blog-501673953467323939.post-46807029250103603482009-10-11T12:16:00.005+08:002009-10-11T17:53:58.186+08:00fluttering butterfly<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2586/3999426663_2fbb0cf526.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 375px;" src="http://farm3.static.flickr.com/2586/3999426663_2fbb0cf526.jpg" border="0" alt="" /></a><br /><br />That is how I see it, a pretty butterfly fluttering amongst a bed of spring blossoms. I love how this pastel varigated yarn turns out, all thanks to J's generosity. I hardly work with varigated yarns, partly because I cannot visualize how it might turn out. But since this is coming from J, it has to be good, I trust her taste and judgement, especially in this department. I really love how it turns out, now, I'm having second thoughts, to keep this for myself. Heh.<br /><br />Pattern: ISBN-9784277172301<br />Yarn: Baby Acrylic<br />Hook size: 4/0chicchicbabyhttp://www.blogger.com/profile/09237053049929975594noreply@blogger.com2tag:blogger.com,1999:blog-501673953467323939.post-66827871288866170872009-10-03T08:13:00.004+08:002009-10-03T08:24:43.553+08:00happy children's day<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3518/3968163615_ef7053d02b.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 334px;" src="http://farm4.static.flickr.com/3518/3968163615_ef7053d02b.jpg" border="0" alt="" /></a><br />Finally for once, I managed to bake something for T's children's day celebration in school. After pouring through a few cookie recipes, I decided on one from Nigella's How to Be A Domestic Goddess. This is a very straightforward recipe and the dough was easy to handle too. I love the buttery flavor but I will leave it in the oven it a little longer for better crisp. I was afraid of burning it as I always do with cookies. And oh yes, I finally get to use this cute cutters which I made my sis brought back from Hong Kong. They make cute cookies but removing the stamped dough from the cutter was very tricky.<br /><br />And you think the kids would love them, the container came back untouched, none was eaten, guessed the kids had to much food and preferred games instead. Oh well, all ended up in my tum..yum!chicchicbabyhttp://www.blogger.com/profile/09237053049929975594noreply@blogger.com0tag:blogger.com,1999:blog-501673953467323939.post-9633512351058934722009-09-26T08:00:00.005+08:002009-10-03T08:10:34.006+08:00spag top<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3449/3968942946_b218c0659e.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 334px; height: 500px;" src="http://farm4.static.flickr.com/3449/3968942946_b218c0659e.jpg" border="0" alt="" /></a><br />I finally get to work on this top from a book I bought last year. I was making it for an ex-colleague now friend. She is those petite type, like the model in the book and this will look perfect on her. However, due to my own miscalculations, the shoulder strap came way too short and hence, the arm hole was a little snug. I can't re-do that part as it would mean, ripping the entire top part! The only hope is, to leave it hanging on a hanger and hopefully, the weight of the bodice will lengthen the strap :(<br /><br />Sorry WC, hope someday, it becomes wearable.chicchicbabyhttp://www.blogger.com/profile/09237053049929975594noreply@blogger.com0tag:blogger.com,1999:blog-501673953467323939.post-72646399509435091122009-09-06T15:01:00.004+08:002009-09-07T08:55:29.882+08:00pandan kaya cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3454/3892199130_804a30a4d3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 375px;" src="http://farm4.static.flickr.com/3454/3892199130_804a30a4d3.jpg" border="0" alt="" /></a><br /><br />This cake brings back lots of 'exciting' memeories, which I will fondly cherish. <br /><br />I learned this cake from a bakng class organised by Bt Batok Community Club many years back. Mdm Law, the instructor made it looked so easy and I had very little difficulty replicating it at home. Fast forward a few years later, I shared this recipe with some mommies in a parenting forum I frequent. This was my greatest 'mistake' made. Many of them attempted this recipe on a same Saturday night, my handphone rang non stop. Everyone encountered different problems, one said the kaya didn't thicken, another one reported that her cake broke into half when when she poured the kaya over. I wasn't expecting so many different outcomes and I really didn't know how to reply or solve their problems. Everyone was simultaneously reporting their results on the forum, like as if they are waiting their newborns to arrive. Funny yet stressful for me.<br /><br />I'll still share the recipe here for those to want to try. I can only say, please do not pour the kaya over the cake when it (the cake) is still hot, it will break, no matter how careful you are. You may use your favourite sponge cake recipe instead.<br /><br /><span style="font-weight:bold;">pandan kaya cake</span><br />(this recipe is for 2 x 7" cake tin)<br /><br />345g Optima flour (from Bake King)<br />2.1 tsp ovalette (stabilizer)<br />25oz water<br />6 eggs<br />2 tsp pandan paste (indonesian butterfly brand)<br />85g melted butter<br /><br /><br />1. Beat the flour with eggs until it thickens and pass the ribbon test.<br />2. Add in the ovalette and water and beat well.<br />3. Add in the pandan paste, make sure it is well mixed.<br />4. Add the melted butter and mix well.<br />5. Pour into 2 seven inch lined cake tin and baked at 180deg for 35 min.<br /><br />Prepare the kaya after the cake is done and slightly cooled.<br /><br />570ml water<br />200ml coconut milk<br />170g sugar<br />Half a packet of hoon kueh powder<br />1 tsp gelatine<br />1 tsp pandan paste<br /><br />1. Stir all the ingredients together and boil over low heat.<br />2. Keep stirring until the mixture thickens.<br />3. Let the kaya cool slightly before icing the cake.<br /><br />To assembly the cake.<br /><br />Cut the cake across horizontally and sandwich the cake with a layer of kaya. Scoop some kaya into a measuring cup or any container with a beak. Slowly pour the kaya over the centre of the cake, with the back of a soup ladle, move in circular motion to spread the kaya and let it drip over the sides naturally. There will be quite a bit of wastage in order for the sides to be covered up evenly. <br /><br />You can dust some dessicated coconuts on the sides to cover up any 'flaws'. I do that as my frosting skills is extremely lousy.<br /><br />Let's hope nobody is seriously interested enough to try the recipe out. Some people suggested adding jelly powder into the kaya so that it will set easily. Personally, I feel, if jelly is used instead of hoon kueh powder, the bite will be very different, I don't want my kaya to taste 'hardened'.<br /><br />Try at your own risk. Kekechicchicbabyhttp://www.blogger.com/profile/09237053049929975594noreply@blogger.com9tag:blogger.com,1999:blog-501673953467323939.post-20572205623766321592009-08-21T18:20:00.004+08:002009-09-06T15:01:07.534+08:00brown banana cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2611/3892211298_fdd5120b99.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 375px;" src="http://farm3.static.flickr.com/2611/3892211298_fdd5120b99.jpg" border="0" alt="" /></a><br />I love banana cakes and almost seldom reject any chances of trying out a new recipe. This recipe is taken from Pichet Ong's The Sweet Spot and since he claimed that this is the best banana cake ever, I have no reason not to try it.<br /><br />The cake turns out to be very moist, almost limping and hard to hold in shape. I'm not really sure if it is the works of yogurt. Imagine a very light and moist banana bread.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3497/3892207700_6c6cb89629.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 375px;" src="http://farm4.static.flickr.com/3497/3892207700_6c6cb89629.jpg" border="0" alt="" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2555/3891416331_17bb272ca7.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 375px;" src="http://farm3.static.flickr.com/2555/3891416331_17bb272ca7.jpg" border="0" alt="" /></a><br /><span style="font-weight:bold;">Banana Cake</span><br /><br />1/3 cup butter (78g)<br />1 cup all purpose flour<br />1 tsp baking powder<br />1 tsp baking soda<br />1/4 cup honey<br />1/2 cup packed light brown sugar<br />1/2 tsp ground cinnamon<br />1/2 tsp salt<br />1 cup roughly mashed bananas<br />1/2 tsp vanilla essence<br />1 large egg<br />1/2 cup plain whole milk yogurt or sour cream<br /><br />1. Sift together the flour, baking powder and baking soda, set aside.<br /><br />2. Cream the butter, sugar, honey, cinnamon and salt until pale and fluffy.<br /><br />3. Add bananas and vanilla, beat on medium speed until the mixture looks "broken" or lumpy. The bananas should be mashed, with a few small chunks remaining.<br /><br />4. Beat in the egg until incorporated. Fold in the flour and stir in the yogurt until the batter has only a few remaining white streaks. Be sure to avoid overmixing.<br /><br />5. Transfer batter into a grease pan and bake for 45min at 180degC.chicchicbabyhttp://www.blogger.com/profile/09237053049929975594noreply@blogger.com1tag:blogger.com,1999:blog-501673953467323939.post-5960340807607917142009-07-10T09:10:00.004+08:002009-07-10T09:33:08.019+08:00Cream SconesThe first time I came across scones was during my Home Economics lesson. The entire class except for one girl, got a good scolding because we did not lift the flour high enough to allow air be incorporated, resulting in batches of flattened biscuits. In the end, we had to do it all over again (we didnt enjoy cooking then).<br /><br />Many years later, I had my real taste of scones at Tea Room (now no longer exist) a coffee shop in the previous Westin Hotel. It was nothing unusual and definitely did not leave a deep impression. What changes my mind was after I had some really good ones at Perth, served with generous portion of clotted cream and homemade strawberry jam, it was sensational.<br /><br />Fast forward, I had some real good scones during my recent visit to Bukit Frasers (scones was the last thing to expect) and that prompted me to make some at home. I sieved through all the scones recipe at home but in the end decided to try out <a href="http://www.joyofbaking.com/scones.html">this</a> particular one simply because the author had put in so much thoughts and hardwork into her research! <br /><br /><a href="http://farm3.static.flickr.com/2482/3705146849_703ecd5341.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 375px;" src="http://farm3.static.flickr.com/2482/3705146849_703ecd5341.jpg" border="0" alt="" /></a><br /><br />How did it turn out? Perfect if eaten fresh from oven, its a pity I did not have any clotted cream nor jam at home. But it has been a good boost to my confidence, at least, if I met my Home Economics teacher, Mrs Kan again, I can proudly tell her, yes, I can make scones! Lol.chicchicbabyhttp://www.blogger.com/profile/09237053049929975594noreply@blogger.com4tag:blogger.com,1999:blog-501673953467323939.post-24943110411200564052009-07-02T09:34:00.004+08:002009-07-02T10:00:27.303+08:00low fat orange yogurt cakeDuring my recent visit to Bukit Fraser, we dropped by <a href="http://www.thesmokehouse.com.my/fh.htm">Ye Olde Smokehouse </a>for a lazy afternoon tea, not knowing what else to do in a cold wet afternoon up in the mountains. Our tea came with a slice of homemade orange cake, a very plain slice but crazily delicious. It was buttery yet it fluffy and very light, so good that we tried to ask for the recipe but of course, they do not entertain such ridiculous request.<br /><br />When I came back, I started to scout for similar orange cake recipes and I managed to see one at <a href="http://happyhomebaking.blogspot.com/2007/02/low-fat-orange-yogurt-cake.html">Happy Home Baking's </a>blog and decided to give it a try. The recipe uses yogurt, which reminds me of Sri's Lemon Yogurt Cake, another recipe that I've bookmarked, actually both recipes are rather similar.<br /><br /><a href="http://farm3.static.flickr.com/2230/3680183132_60d1743fd3.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 500px; CURSOR: hand; HEIGHT: 375px; TEXT-ALIGN: center" alt="" src="http://farm3.static.flickr.com/2230/3680183132_60d1743fd3.jpg" border="0" /></a><br />Tastewise, this is a little richer and denser, I suspect it is the yogurt since the amount of butter used is very little. Nevertheless I still like it because it is super moist and I think I'll try this recipe with passionfruit next. This cake is really good with a cup of Earl Grey.chicchicbabyhttp://www.blogger.com/profile/09237053049929975594noreply@blogger.com0tag:blogger.com,1999:blog-501673953467323939.post-22158859879004576382009-06-29T17:30:00.007+08:002009-07-02T09:34:16.861+08:00back to basicsOur family recently took a short break to Malaysia, I was a little hesitant initially, I'm not sure how well could my children (or even hubby) adapt to the unfamiliar environment. We are not talking about visiting the cosmo KL but rather, a very rustic kampong in Bentong, unfamiliar to most.<br /><br /><a href="http://farm4.static.flickr.com/3581/3674454000_a2b3ba9db7.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 335px; height: 500px;" src="http://farm4.static.flickr.com/3581/3674454000_a2b3ba9db7.jpg" border="0" alt="" /></a><br /><br /><a href="http://farm4.static.flickr.com/3307/3673645773_e7d3113229.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 334px;" src="http://farm4.static.flickr.com/3307/3673645773_e7d3113229.jpg" border="0" alt="" /></a><br /><br /><a href="http://farm3.static.flickr.com/2425/3673645847_6e0cb2a243_o.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 604px; height: 404px;" src="http://farm3.static.flickr.com/2425/3673645847_6e0cb2a243_o.jpg" border="0" alt="" /></a><br /><br />I want my kids to know what it is like living in a kampong, I don't want them to grow up thinking, every building has aircons and lifts. It was really a great experience for them, to get to know their cousins, appreciate nature, chase after chickens, catch prawns and harvest limes. The only culture shock to them was the squatting toilet, that is something I have almost forgotten how to use myself, I can imagine myself toppling over now.<br /><br />We also made a side trip to Bukit Fraser to enjoy the serenity after a hectic day in the farm. It was a good decision, we made use of the time at Bukit Fraser to recuperate, taking it slowly and even enjoyed a delicous afternoon tea in one of those English inspired hotels. <br /><br />It was a truly enjoyable vacation and I'm glad hubby takes a liking to this kind of kampong lifestyle too, in fact, he gets along so well with the guys that they are already making plans to go fishing and catch wild boars in December.chicchicbabyhttp://www.blogger.com/profile/09237053049929975594noreply@blogger.com3tag:blogger.com,1999:blog-501673953467323939.post-39882726585819317372009-06-08T08:38:00.004+08:002009-06-08T08:56:58.794+08:00pretzels<a href="http://farm3.static.flickr.com/2474/3605732014_1fc824635f.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 375px;" src="http://farm3.static.flickr.com/2474/3605732014_1fc824635f.jpg" border="0" alt="" /></a><br /><br />I have been wanting to do pretzels, for a long time, after eating the cinnamon sugar coated lovelies from Aunt Anne. I have been searching around for a recipe closed to Aunt Anne's and I found this with numerous pages of good reviews from Imperial Kitchen. Those ladies there are wonder homebakers, so many can't be wrong.<br /><br />The recipe calls for simple ingredients, readily available at home. It didnt take me long to prepare the dough and perhaps due to the large ratio of yeast used, the dough rised pretty fast. The most challenging part, which I initially thought, was dipping the twisted pretzels into the soda bath. I had imagine a gluey messy batch of shapeless dough but my surprise, it was almost effortless. I did it almost as swift as the workers from AA (hehe). The difficult part was actually shaping them, it wasn't easy, to me.<br /><br />As for the taste, it is soft like AA but I think they didn't only use melted butter to coat the cinnamon sugar. I remember tasting caramel, maybe next time. I'm happy with these for breakfast today.<br /><br /><strong>Pretzels</strong><br /><br />1 1/4 cup warm water (start with 1 cup for Singapore's climate)<br />1 tbsp + 1/4 tsp yeast<br />3 3/4 cup all purpose flour<br />3/4 cup + 2 tbsp powdered sugar<br />1 1/2 tsp salt<br />2 tsp vegetable oil<br /><br />Bath<br /><br />4 cups warm water<br />1/4 baking soda (or 4 tbsp)<br /><br /><br />1. Activate the yeast in 1 cup warm water<br />2. Mix all the ingredients and knead until you get a soft dough<br />3. Cover the dough with clingwrap and leave it prove until double its size<br />4. Divide the dough into 10 portions<br />5. Roll each dough into long strips and form into pretzels<br />6. Dip each pretzel into the soda bath, quickly dry it on a piece of kitchen towel<br />7. Place them on a greased baking sheet and bake for 8 - 10min at 220deg preheated oven<br />8. Brush the baked pretzels with melt butter and coat with cinnamon sugarchicchicbabyhttp://www.blogger.com/profile/09237053049929975594noreply@blogger.com1tag:blogger.com,1999:blog-501673953467323939.post-51217372229958281092009-05-25T09:06:00.004+08:002009-07-12T09:45:49.581+08:00sweet potato breadI am constantly looking out for new bread recipes and when I heard about this famous 17hr bread method, I knew I had to give it a try. I manage to coax my sis into bringing back a copy of the book from HK as it wasn't available here. This book is written by a famous HK blogger and this method, is apparently failproof plus it promises soft fluffy bread due to the extended hours of low temperature proving.<br /><br /><a href="http://farm3.static.flickr.com/2468/3561527996_c84a85fd3e.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 375px;" src="http://farm3.static.flickr.com/2468/3561527996_c84a85fd3e.jpg" border="0" alt="" /></a><br /><br />I chose to start off with the sweet potato bread simply because it looks the prettiest. The intital starter dough felt dry, I had to add in more water for it to feel 'right'. The main dough, after the addition of the starter dough was very wet. I wonder did the moisture come from the condensation of the starter dough (out from the fridge). It wasn't hard to manage but it was not easy either, trying to shape a wet dough. <br /><br />The bread is indeed soft but a little too chewy. I want to think it is because of the sweet potatoes that changes the properties of the bread. Overall, it is a easy recipe to follow and the extended proving time means you don't have to stay at home whole day just to jagar your dough. I will try another recipe, probably the one with the mixed nuts, highly recommended by E.<br /><br /><span style="font-weight:bold;">Sweet Potato Bread</span><br />(extracted from Natural Breads Made Easy)<br /><br />Pre-ferment Dough<br />377g bread flour<br />216g water<br />11g fresh yeast<br />5g sea salt<br />11g skim milk powder<br /><br />Dissolve the yeast in water, add bread flour, sea salt, skim milk powder and knead until soft. Cover the dough in cling wrap. Refrigerate and let it prove for 17 hours.<br /><br />Dough<br />162g bread flour<br />16g skim milk<br />5g sea salt<br />65 sugar<br />135g water<br />5g fresh yeast<br />43g unsalted butter<br />269g mashed purple sweet potato<br /><br />Fillings<br />Mashed sweet potatoes<br /><br />Knead all ingredients of dough together (except butter). Add pre-ferment dough piece by piece. Knead after each addition until soft and smmoth. Add butter, knead until elastic.<br /><br />Prove the bread until double in size, divide it into 16 pieces and let them rest for another 20min. <br /><br />Flatten each ball and wrap with mash potato fillings, let it rest until double in size and bake in preheated oven at 170-180deg for 30-35min.chicchicbabyhttp://www.blogger.com/profile/09237053049929975594noreply@blogger.com2tag:blogger.com,1999:blog-501673953467323939.post-8082302574460768382009-04-26T19:13:00.007+08:002009-05-19T16:11:01.415+08:00whipping cream buns - again<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3555/3476055504_44bc944057.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 375px;" src="http://farm4.static.flickr.com/3555/3476055504_44bc944057.jpg" border="0" alt="" /></a><br /><br />The Dplus Hokkaido Cream bread inspires me so much that I went ahead to fix my own whiping cream bread using the previous recipe again yesterday. I really don't quite like to work with a greasy dough but the result was great, my buns turned out rich and chewy. <br /><br />There is not shortcuts to good breads (I cheated the last time), so yesterday, I made sure I gave it a good 250 slams against my tabletop, sufficient time to rise and rest in my fridge. I am pleased with the results and when I ate one for breakfast this morning, it was still soft *yay*<br /><br />I have increased the amount of sugar slightly so I that can eat it on its own. The original recipe calls for 40g sugar and to me, it was kind of bland or perhaps, will taste better with butter and marmalade spreads.<br /> <br /><span style="font-weight:bold;"><br />Whipping Cream Bread</span><br /><br />300g bread flour<br />7g dried yeast<br />3g salt<br />50g sugar<br />225ml whipping cream<br />60ml water<br /><br />Somehow, unintentionally, my cute little buns reminded me of udders..mooo..chicchicbabyhttp://www.blogger.com/profile/09237053049929975594noreply@blogger.com3tag:blogger.com,1999:blog-501673953467323939.post-70565709327708644102009-04-24T08:54:00.006+08:002010-02-19T10:01:46.758+08:00cottony soft natural yeast bread<a href="http://1.bp.blogspot.com/_XMhsOGXKsSg/SfEN33uWAiI/AAAAAAAAAZM/YLucHtJhdHQ/s1600-h/000233.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 298px; height: 300px;" src="http://1.bp.blogspot.com/_XMhsOGXKsSg/SfEN33uWAiI/AAAAAAAAAZM/YLucHtJhdHQ/s320/000233.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5328055087658304034" /></a><br /><br />This must be one of the most delicious breads I have ever eaten. And I didnt buy it from a high end bakery, I bought it from a old provision shop off Commonwealth. I have a feeling this is how my whipping cream bread should taste like. It has the familiar greasy touch due to the large amount of whipping cream used. I take back my words, I'm going to give this whipping cream bread a try again.<br /><br />In case you are wondering, this wonderful bread only cost me $1.20, which is a steal considering you often pay more at some bakeries.chicchicbabyhttp://www.blogger.com/profile/09237053049929975594noreply@blogger.com12tag:blogger.com,1999:blog-501673953467323939.post-63669487386481419952009-04-23T08:43:00.001+08:002009-04-23T08:43:00.638+08:00whipping cream bread<a href="http://farm4.static.flickr.com/3538/3463565945_d684397c0b.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 375px;" src="http://farm4.static.flickr.com/3538/3463565945_d684397c0b.jpg" border="0" alt="" /></a><br /><br />Baking bread takes alot of planning and effort. A lot of planning because breads really take a long time to prepare, from the inital stage of kneading until they are ready to be sent into the oven. The timing, hence, is very important. I usually knead my dough after 10pm and let it rise overnight. For my dough to rise within an hour or two, I need external assistance, like sitting my bowl over hot water or leaving it in a warm oven. <br /><br />I saw this <a href="http://dailydelicious.blogspot.com/2008/05/pain-crme-whipping-cream-bread.html">recipe</a> from dailydelicious and I remember one of the memebers in the parenting forum I visit, mentioned that it is super nice, so with some planning calculated, I started on the dough on Sunday night. This recipe does not require any eggs or butter but instead, 225ml of whipping cream. Being a novice breadmaker, I was surprised how oily whipping cream is! The dough felt like a chinese oil dough, my hands were covered with a film of oil. No wonder the recipe requires the dough to be kept overnight in the refrigerator. <br /><br />When I shaped the dough the next morning, I can still feel the oiliness so I had to make swift movements to prevent the dough from melting. While I let the dough do its 2nd stage proofing, I made a quick trip to the airport to pick up my sister coming back from HK. However, halfway through we received news that my youngest sister, in labour then, was about to birth, we detoured to the hospital. I did not factor in this and hence, my breads were over proven. <br /><br />I didnt think this bread is anything more fabulous than my 65C bread. Maybe because of the little mishap at the end. I dare say I might not attempt this recipe again because the whipping cream is way too oily and fattening. <br /><br />Anyway, my sister gave birth to her second child, little Freja yesterday evening. Such a lovely little bundle. Maybe I should bake some Swedish Semlor to celebrate her arrival.chicchicbabyhttp://www.blogger.com/profile/09237053049929975594noreply@blogger.com0tag:blogger.com,1999:blog-501673953467323939.post-73766362437408858472009-04-22T08:33:00.003+08:002009-04-22T08:43:37.079+08:00fine butter cake<a href="http://farm4.static.flickr.com/3653/3464379808_99f1a4601a.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 375px;" src="http://farm4.static.flickr.com/3653/3464379808_99f1a4601a.jpg" border="0" alt="" /></a><br /><br />I saw this on Florence's blog and since she named it Fine Butter Cake, it must be good! So how can I not give it a try then. As it turns out, it is really good, how good is good, I guess it is subjective but if my family is not rejecting it, then I'll take it as good.<br /><br />As compared to the famous butter cake recipe shared by Lee Lee, this one is not as fluffy, hence more dense. Both are different in their own ways.<br /><br /><strong>Fine Butter Cake</strong><br /><br />150g good quality butter (I use Golden Churn)<br />1 tbsp corn oil/olive oil<br />110g castor sugar<br />1/3 tsp salt<br />1/2 tsp vanilla essence<br />3 eggs<br /><br />140g cake flour<br />40g corn flour<br />1/3 tsp baking powder<br />3 tbsp whipping cream<br /><br />1. Cream the butter, sugar and corn oil until white and fluffy<br />2. Add in salt and vanilla essense<br />3. Beat in the eggs, one by one<br />4. Sift the cake flour, corn flour and baking powder before folding in into the butter mixture<br />5. Stir in the whipping cream<br />6. Bake in a preheated oven @ 180degC for 35 minchicchicbabyhttp://www.blogger.com/profile/09237053049929975594noreply@blogger.com0tag:blogger.com,1999:blog-501673953467323939.post-8865821037860606762009-04-17T09:10:00.003+08:002009-04-17T10:56:24.915+08:00chocolate cupcake<a href="http://farm4.static.flickr.com/3400/3449124256_c3177abd64.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 375px;" src="http://farm4.static.flickr.com/3400/3449124256_c3177abd64.jpg" border="0" alt="" /></a><br />E made a latest entry on moist chocolate cake, when I saw the words moist and chocolate, I have this urge to bake it immediately. So I started working on it right after dinner.<br /><br />The method is quite different from the usual creaming of butter and sugar. This one involves melting the butter with water. And because H was helping me, I sifted the flour and cocoa powder together when I was supposed to whisk the cocoa powder into my melted butter. Anyway, other than this little mishap, everything went smoothly.<br /><br />This chocolate cake is really good, super moist and soft even after overnight. This recipe is definitely a keeper. Thanks E!<br /><br /><strong>Moist Chocolate Cupcake</strong><br /><br />150g unsalted butter<br />1/2 tsp salt<br />150ml water<br />35g cocoa powder<br /><br />170g cake flour<br />2 tsp baking powder<br />180g castor sugar (E uses 200g, I scaled down)<br />2 eggs<br />1 tsp vanilla essence<br /><br />1. Preheat oven @ 180degC<br />2. Combine butter, salt and water in a saucepan and heat it under low fire until the butter melts, almost reaching boiling point<br />3. Add in cocoa powder and whisk till smooth<br />4. Let it cool complete before adding in eggs and vanilla essence and give it a good whisk<br />5. Sift the flour and baking powder, stir in the sugar<br />6. Fold the flour/sugar into the cocoa mixture and beat till smooth<br />7. Pour into prepared muffin cases and bake for 20-25min or until the skewer comes out cleanchicchicbabyhttp://www.blogger.com/profile/09237053049929975594noreply@blogger.com2tag:blogger.com,1999:blog-501673953467323939.post-25142124038575434672009-04-12T09:01:00.004+08:002009-04-13T08:46:20.406+08:00hummingbird cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3353/3430271889_25f4782f34.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 375px;" src="http://farm4.static.flickr.com/3353/3430271889_25f4782f34.jpg" border="0" alt="" /></a><br />The first time I bought a hummingbird cake, I had no idea what it was; I thought it was just a fanciful name for a cake-like donut. However, they turned out to be the kind of cakes I love, dense and flavorful. <br /><br />I followed <a href="http://allthatmatters2rei.blogspot.com/">R</a>'s recipe and voila, it does resemble the ones I bought at Pop Doh and making them is so easy! I'm now tempted to get myself some donut trays so that I can have cute little donut shaped cakes instead of a big bundt ring now. <br /><br /><span style="font-weight:bold;">Hummingbird Cake</span><br /><br />140g cake flour<br />2 tsp baking powder<br />1/8 tsp bicarbonate soda<br />1/2 tsp grond cinnamon<br /><br />1 egg<br />70g castor sugar<br />1/2 tsp vanilla essence<br />1/8 tsp salt<br />40g corn oil<br /><br />130g mashed bananas<br />80g crushed canned pinapples<br />20g pineapple syrup<br />50g walnuts/pecans<br /><br />First you whisk the egg until it is pale and fluffy, then you add in the sugar, vanilla, salt and oil, giving it a good beat.<br /><br />Add in the bananas, pineapple, syrup and nuts into the egg mixture.<br /><br />Fold in the dry sifted ingredients (flour, soda, baking powder, cinnamon) and baked in a preheated oven at 170deg C for 15 min or until a skewer comes out clean.chicchicbabyhttp://www.blogger.com/profile/09237053049929975594noreply@blogger.com1