Since When Did I Become So Vain?

I looked at my nieces skin the other day and can’t help but touch them. So smooth, so plump, so wrinkle free. The joy of being young and care free I suppose.

I had my first facial experience when I was 15 and I’ve been told over and over again, till now, by Melissa (my facialist) that I must take care of my skin and to always moisture! I must never be too lazy to wash it, apply toner on it, moisturise and apply SPF during the day or serum at night. What a blardy hassle but who knew that I would one day take it seriously and do the much-needed step-by-step routine to preserve my youth before the lines appear. Sigh!

I analysed my skin a few months back and good god, the black heads, the white heads, my pores, my dark circles, my dry skin crying for help, the visible lines on my neck….truly a horror!

I started buying different products to help safe my poor neglected skin and my lips and ever since than, it pleases me to see that my skin glows in the morning when I wake and looking its best for the rest of the day.

A few of my favourite products, I doubt I can ever live without now, are going to cost me but then again, I now understand that to look good, you must pay a price for it. Seriously, you must be able to afford it. It does not necessarily have to be products but vitamins, herbs, exercises, fluids, massages, facial, a healthy (meaning expensive) diet etcetera could also do wonders but you must need cash.

I’ve tried many products and well some works wonders while others not so. So yes, I don’t stick to a particular brand and I mix and match. Here are my favourites that I can’t live without;

Kiehl’s Double Strength Deep Wrinkle Filler

I used this for 2 weeks twice a day and I absolutely heart the result!

Kiehl’s Line-Reducing Eye Brightening Concentrate

Another brilliant product. It does nothing for dark circles but does wonders for the line and when applying it, it leaves this lovely warm sensation. Great to use before you start applying your concealer to hide your dark circles.

St. Ives – Eye Stress Gel

I am so very grateful that this exist. It get rids of my puffy eyes and for some reason, it lightens my dark circles. I usually apply this at night before I go to bed and in the morning, I swear my eyes loves me for it. I find that it works wonders after three days.

Clarins – Moisture Replenishing Lip Balm

This is a “Halleluyah”. Lips are baby soft, smooth and plump in the morning!

Burt’s Bees – Naturally Ageless Intensive Repairing Serum

I love applying this at night on my face and neck and I love how clear and smooth my face looks and feels after.

Body Shop – Wise Woman Regenerating Night Cream

So what if it’s for older women? TRY IT! YOU WILL LOVE THIS! I DO! I love how the serum and this baby makes my skin feels utterly breathless in the morning! =D Also, it’s never too late to start using products to for older women. It will help and your skin will love you for it.

Body Shop – Vitamin C Radiance Mix

This is good too! I use this once every three months and when am I not, it’s Burt’s Bees. Another “must buy” product to make your skin love you even more.

Whoever you are, if you’re reading this, do give one of these products a go! I may sound insane to wanna use all these and it may be very vain of me, but hey I am a girl and I am not taking any chances!

French Macaron Class with Nathalie =D

Nathalie showing us how to use the pastry bag and squeeze the Macaron dough out.

So last Saturday’s class with Nathalie was absolutely wonderful. I had a blast and enjoyed myself thoroughly. Nathalie is a great teacher and I would love to have more French cooking classes with her.

During the French Macarons class, Nathalie was kind enough to show us how to do it first. After that, she left it to us to make the rest of the Macarons. Can you believe it, she left 10 French Macarons Virgins to make the raspberry, chocolate and salted caramel Macarons! Was she even worried? Nope! She just stood there watching and will occasionally correct our techniques. If she’s not watching, she will just chat with us, giving us pointers etcetera.

If I am not mistaken, Nathalie said it took her 10 years to create all the different flavors for her Macarons and to experiment with the ingredient’s measurement until she got it right. I am not surprise that it took her that long and that 10 years was well worth it because her Macarons are absolutely heavenly! Especially the Salted Caramel!!!!!! Salted Caramel is actually a very French thing to do and what can I say? ABSOLUTE GENIUS!

Making French Macarons is really tedious and very exhausting. I can understand why they are expensive. However, if you do plan to buy some here in KL, please, please, please, just buy them from Nathalie at her studio. It may cost you RM4.50 each but it’s well worth your money. Hilton hotel may cost RM1.50 less but it’s just not the same.

Anyway, we finished around 7.30pm and had the loveliest tea ever. Nathalie is French by the way so if possible, she will use everything French to cook her food and even to serve her drinks  lol. Her tea was lovely and it came all the way from France and let me tell you, I’ve never had such wonderful green tea in my life. The green tea leaves were infused with flowers giving it this wonderful scent. The body of the tea was light, pretty and delightful. There is even this beautiful little aroma/after taste that lingers on your tongue. I don’t know what the Tea is called but I would really love to get my hands on a few boxes. Must ask Nathalie and buy tons of it back when I go the France. Our tea came with our very own Macarons! =)

Salted Caramel, Raspberry and Chocolate.

The Salted Caramel was really popular and we finished it really quickly =p. Before we left, we took a pic with Nathalie and the Macarons we made =).

Nathalie and her students =D

Thank you Nathalie for such an enjoyable experience.  If you wish to learn from Nathalie as well, go to her webpage to find out when the next class will start.

*note: blogger quickly went home and separated her egg whites and made her Salted Caramel filling in advance. Blogger is currently waiting patiently for Thursday so that her eggs are aged properly and she can start making her Macarons haha!

FRENCH MACARONS! HERE I COME!

I think I am beginning to have this funny and yet wonderful reaction to wanting to make French Macarons. After my first disastrous and failed battle with my Macarons baking experience I really wanted to call it quits. I however decided to do a wee bit more research (THANK YOU GOOGLE!) and my second Macarons baking experience was a success! YES!

Anyway I continued to search and read recipes on how to improve my French Macarons baking skill. I admit that some of the articles were rather confusing but I never gave up.

Compared to my first stressful experience, I found the second experience to be rather rewarding and it made me calm. It’s kinda Zen in a way. I guess that’s why the obsession with wanting to make more French Macarons. Also, I kinda felt that French Macarons reflected my life. Weird huh? Be it love or simply personal, it contributed to my obsession.

Don’t get how it represents me? Try making them and figure it out =p. Heck it may even represent you.

Anyway, I wanted to buy some French Macarons because I wanted to make some comparisons with mine. You know to learn and understand the texture etc. I stumbled on to this website called Nathalie’s Gourmet Studio and lo and behold they sold all sort of French Macarons. Nathalie is the owner and a chef if I am not mistaken. I was so excited that I went to Solaris Dutamas looking for the place. I bought 13 different tasting Macarons! Haven’t tasted any of them yet but wait my “precious” I will get to you soon enough.

However, that really isn’t the exciting part, I found out that they provided cooking classes! INCLUDING MACARONS LESSONS!!! WHEEE!!!! I spoke to a gentleman (Benoit is his name, cute guy) there about the class and he told me that they only accepted 7 people for the class and it so happened that someone just pulled out at the very last-minute. He asked if I wanted to take it up. I SAID YES!!!! I have to pay RM 220 to learn how to make them but I don’t care! I will be making raspberry, caramel and chocolate Macarons this Saturday and I can’t wait!!!!

OMG I AM EXCITED!

Oh before I forget, I found out that Caffe Cino at Hilton Hotel sold Macarons too. So I gave them a buzz and made some enquiries. They didn’t have any Macarons today but they were kind enough to place an order for me. For one Macaron at Nathalie’s it cost RM4.50 at Hilton Hotel it’s RM 3. They only made Pistachio and lavender flavoured Macarons so I placed an order of 6 for each flavours. Verdict? YUMMMMMMMS!

ANYWAYYYYYY….SATURDAYYYYYY COME ALREADY!!!!!! I AM SUPER EXCITED!!!!!!

Recipe for Black Bottom Cupcakes

I LOVE BLACK BOTTOM CUPCAKES!!!!!!

I GIVE THIS 100 STARS!!!!!!!!

IT’S EASY!

IT’S DELICIOUS!

IT’S NOT TOO SWEET!

IT’S MOIST!

IT’S A WINNER!

Here’s the recipe and YOU MUST TRY THIS! Seriously, it’s so easy to make!

You will need the following ingredients;

1. 8 ounce package low fat cream cheese

2. 1 egg

3. 1/3 cup sugar

4. 1/8 teaspoon salt

5. 1 cup miniature semisweet chocolate chips

6. 1 1/2 cups all-purpose flour

7. 1 cup white sugar

8. 1/4 cup unsweetened cocoa powder

9. 1 teaspoon baking soda

10. 1/2 teaspoon salt

11. 1 cup water

12. 1/3 cup vegetable oil (olive oil is okay too)

13. 1 tablespoon cider vinegar

and

14. 1 teaspoon vanilla extract

You begin by beating the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt together.

Once it’s light and fluffy….

stir in the chocolate chips and set aside.

Now in a separate bowl…

mix together flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt.

Make a well in the center and add the water, oil, vinegar, and vanilla.

Stir together until well blended.

Like this.

And you’re done!

Then fill your muffin tins with 1/3 full of batter and top it with a dollop of the cream cheese mixture.

Bake in oven for 25 to 30 minutes at 176 degrees C.

When it’s done, it should look like…

THIS……EMMMMM!

I know you can’t really see it but it’s really moist inside =D

So again, TRY THIS! It’s a great snack for tea. You can have it with coffee. It’s great to bake for your friends or for a party! I absolutely heart this and it’s seriously yummers =D. Have fun baking this!

Recipe for French Macarons

I had this sudden inspiration to make French Macarons…… HAH! I never liked or enjoyed French Macarons. Tried it and hated it. Well that is until now =)

I had a bad tasting experience with French Macarons but I always, always thought they looked pretty. Told myself never again will I eat them and instead, I shall admire them from a far. Little did I know that I would really enjoy them now.

How did this change come about you ask? Well I decided to try to make these little suckers (after  hearing so many people talk about it) and my first bite was….

…..H E A V E N….

My first experience with the Macarons were a total failure. The batter was running everywhere. The taste was pretty much there but the shape and texture….DISASTROUS! It was a whole lot of work too and terribly time-consuming and I actually decided to quit there and then and never again.

However, since I don’t accept defeat very well I decided to try it again by finding other recipes and what to watch out for when making French Macarons =). It’s not cheating, it’s all about wanting to learn and improve one’s technique!

So here you go.

Recipe for French Macarons.

You will need;

1. 3 egg whites*

2. 25 to 50 gr granulated sugar

3. 200 gr powdered/icing sugar

4. 110 gr almonds (sliced, blanched)

*note:

1. I strongly advise that you prepare your eggs 24- 48 hours in advance. This is important because you want your egg whites to age so that when making your Macaron shells, the shells wouldn’t crack so easily.

2. One you’ve separated the egg whites and the egg yolks, leave the egg whites out at room temperature for the recommended 24-48 hours. You can use a towel to cover it.

3. After the 24-48 hours, refrigerate the eggs for another 1 or 2 days.

5. When your eggs are done aging, do take them out and leave them out at room temperature for 4 hours before you start making the Macaron shells =)

Tedious isn’t it? =)

Or you can simply do what I do and prepare the eggs 24 hours in advance and leave them out in the open and start making your Macaron shells immediately after =p. My eggs are quite old so it’s okay. You can’t use fresh eggs hence the encouragement to age your egg whites just in case!

Right now back to making your Macaron shells.

Place the almonds and the powdered sugar in a food processor and pulse it together.

This is so that your almonds and your sugar are finely ground.

When you’re done,

transfer the finely ground sugar and almond to a sift and sift away.

Do not worry about the bigger pieces, just use your finger or a spoon to break them and continue to sift.

Once you’re done, put this aside and now do your eggs.

Whisk your egg whites at medium speed first until you see foam (similar to a having a bubble bath perhaps?)

When you see it, gradually add the granulated sugar while continuing to whisk.

Once you’re done with the sugar, start whisking at high-speed until you see a glossy meringue before you.

Note*

To know if your meringue is ready, take a bit off using a spoon to see if it’s stiff =)

If you want your Macarons to be coloured, you can add colouring to your meringue.

Add as much colouring as you want until you have the desired colour.

I wanted mine purple so I mixed blue and red  together.

Oh when mixing the colouring into your meringue, beat at a low to medium speed.

Once you’re done, add the sifted almonds and powder to the meringue.

Now here is the tricky bit and pay attention =D

Give it a quick fold from the bottom to the top and fold carefully until you obtain a batter that looks like magma.

Try not to fold too much.

Once you have your batter, make sure it falls back on its’ own.

After this give it a few quick strokes followed by a slow one. Make sure it should not be more than 50 strokes!

Now here is the trick to knowing if your batter is ready.

1. During the strokes, take some of the batter out and place them on a flat surface.

2. If the top of your batter has a beak, give it a few more strokes.

3. If the top of your batter flattens on its own, it’s ready =D

4. If your batter is running, too much strokes there and I’m sorry but you will have to make a fresh batch. (that happened with my first try before I knew this secret)

Once your batter is ready,

fill your pastry bag or decoration pipe with the batter.

(make sure the tip of your pastry bag or decoration pipe is plain and small)

On your baking paper (with pre-drawn circles) start piping or squeezing the batter out on the circles.

Note*

1. make sure you have another sheet of baking paper underneath your pre-drawn baking paper. (Something to do with the heat making your Macaron shells crack and affecting their “feet”.)

2. you don’t have to squeeze the batter to fill the circles. just squeeze enough because your batter will run/or expand just a little very slowly and will stop.

Right when you’re done, your Macaron shells should look like this.

Let your Macaron shells sit for 30 minutes to an hour until they harden.

You will know when they are ready for baking by touching the corners of the Macaron shells.

It should be firm or a little stiff =D

After that, pop these little suckers into your oven at 160 degrees and let it bake for 20 minutes.

I actually baked mine for 25-30 minutes because I found the shells crunchier. At 20 minutes, the shells were slightly chewy and I much prefer the crunch =D. If you do bake them for longer, be careful that your Macaron shells don’t go brown.

While waiting for my shells,

I made chocolate strawberry filling.

You are more than welcome to use unsweetened jam or buttercream.

However if you’re interested in the filling, here’s the recipe.

I used,

1. 125 ml heavy cream

2. 4 ounces of bittersweet or semisweet chocolate finely chopped

3. 1 tablespoon butter

and

4. 1 tablespoon strawberry extract.

Place everything into a pot and start mixing/melting them.

Keep stirring the mixture  but make sure that it doesn’t come to a boil and you’re done!

Let it sit to cool =D

After 25 minutes, remove your Macarons from the oven and you should be seeing this…

Do you see those little cracks below, those are the “feet” I mentioned earlier.

If you see them on your Macarons, you’ve succeeded hurray!

Let your shells cool for a bit and remove them from the sheets.

If you have a problem removing your shells (they are rather fragile) try placing one wet finger underneath the sheet and use your free hand to slowly pull them away. It should work =D.

After this,  spread your filling and sandwich your Macaron shells together

and

TADAAA!!!!

YOU’VE SUCCEEDED IN MAKING YOUR VERY OWN FRENCH MACARONS!

Told you it was a lot of work

Now that you have your French Macarons, I strongly encourage you to not even take a bite of those little suckers hehe. Why? Refrigerate your Macarons overnight to allow the flavour to enhance and believe me, your French Macarons are going to be deliciously delightful the next day =)

I actually separated my Macarons. I put half of it in the freezer and the other half in the fridge and guess what, I like them better in the freezer. It comes out even crunchier yummers!!!! Hahaha.

The Macarons were seriously heaven. The shells were really sweet but the dark chocolate strawberry filling complemented it very well by leaving a slightly bitter flavour to it, neutralising the sweetness. So yes, it is a fantastic combination.

Before I end this post, I wish you luck if you do decide to make this and if it didn’t work the first time, TRY TRY AGAIN! =D

Sugar Fairy Cupcakes

I haven’t baked in a while and for some reason, I was itching to bake this evening. So I decided to flip through my birthday present from Del and Raizul and picked the easiest recipe. They got me this for my birthday present;

=D

Thank you so much you two!

Anyway, I chose to make sugar fairy cupcakes! So very adventurous of me isn’t it since it requires icing! So here is what you need;

1. 4 oz unsalted butter soften

2. 2 beaten eggs

3. 4 oz caster sugar

and

4. 4 oz self raising flour.

So you begin by

mixing the butter and sugar together in the bowl

and

whisk them away until

it looks like this…fluffy and creamy =)

After that,

add beaten eggs gradually while whisking.

Once done,

add the flour.

Take a metal spoon and,

fold the mixture together

until you have this and now you’re ready to bake =)

When it’s done, you should have ..

a cupcake looking like this.

Let it cool and while cooling, you can make your icing.

I forgot to take pictures of it but for icing you will need 2 tblspoon of warm water, 7 oz of icing sugar and a few drops of edible food colouring of your choice. Put the icing sugar into a bowl and gradually pour the warm water and mix it together until the paste is able to cover the back of your wooden spoon. Then add a bit of colouring and voila done! When it is done, coat your cupcake and add colourful rice crispy  to make it pretty =).

It should look something like this!

TADA!!!

Yes, I made blue icing only because I love blue haha =)

The cupcake wasn’t perfect because the icing was all over the place! I need a lot of practice with this one or get an expert to tell me the secret=p. Otherwise plenty of trial and error. Anyway the cupcake was moist but OVERLY SWEET!!!! OMG!!!! I swear the sugar can so be reduced!!! You can give people diabetes with these sweet little devils! Instead of 4 oz of caster sugar, I think I can safely use 2 instead and instead of 7 oz of icing sugar! I am sure 3 or 4 oz is enough! Despite the sweetnes, I would  still recommend this to anyone who wants to try it out but just use less sugar =)

Girls and boys get ready, this momma is gonna make you sugar high tomorrow =D

Low-Fat Blueberry Muffin

So here’s the recipe for low-fat blueberry muffin =p

I thought I might as well try low-fat blueberry muffin since I made a full fat one hee hee.

Enjoy! It really doesn’t taste too bad and it’s rather delicious. Incredibly moist too *grin*!

Who am I kidding! It’s fan-fucking-tastic!!!!

So you will need,

1. 8 oz of plain flour

2. 1 tsp bicarbonate of soda

3. 1/4 tsp salt

4. 1 tsp all spice

5. 4 oz caster sugar

6. 3 large egg whites

7. 3 tbsp low-fat margerine

8. 5 oz thick low-fat natural yogurt

9. 1 tsp vanilla extract

and

10. 3 oz fresh blueberries

You begin by,

sifting the flour, bicarbonate of soda, and salt  into a large mixing bowl.

also while sifting, add the all spice.

Once done,

add 6 tablespoons of the sugar and mix well.

Nicely mixed!

Next,

In a separate bowl, whisk the egg whites together.

Whisk, Whisk, Whisk

until it looks like

THIS!

Next,

add melted margarine,

yoghurt;

and

Vanilla extract;

and

mix well together!

Then stir in the blueberries until thoroughly mixed.

After this, add the fruit mixture into

the dry mixture

and

gently stir until combined.

VOILA! YOU’RE DONE!

Before baking…

After baking! Emmmmm!

The inside of the muffin is stil moist!

I recommend this recipe too anyone who craves low-fat blueberry muffin! Do not worry about the all spice! You will need it because it complements the muffin very well. The aroma will give you a warm satisfying feeling and it enhances the flavour incredibly!

So enjoy!!

Blueberry Muffin

I craved blueberry muffins the other day so I thought I go bake myself some. I found this recipe online and thought I try it out. The blueberry muffins didn’t turn out too bad but it had a slight bitter taste to it. I think it was because of the baking powder. The recipe recommended 3 teaspoon of baking powder however when I made myself another batch, I reduced the amount to 1 teaspoon and the blueberry muffins still turned out perfect. Much better actually. Anyway, here’s the recipe =)

You will need;

2 eggs

1 cup (250 ml or 8 oz) milk

1/4 (which is 60 ml or 2 oz) cup melted butter

1.5 cups (350 ml or 14 oz) all-purpose flour

1 teaspoon baking powder

1/2 (120 ml or 4 oz) teaspoon salt

2 tablespoon white sugar

1 cup fresh blueberries

another 1/4 cup all-purpose flour

and

another 1/2 cup white sugar

You start by..

Cracking the eggs open into a small bowl

then

add the milk

followed by

melted butter

and then

you beat all three together.

In a big bowl,

mix flour, baking powder, salt and the 2 tablespoons of sugar.

Then

pour in the previous mixture

and continue to mix.

In a third bowl

mix together the blueberries with the remaining sugar and flour.

and mix well.

Once done…

gently fold the blueberry mixture in to the ‘cake’ mixture in the large bowl.

like this!

I mentioned before that I love my vanilla extract so I decided to put a tablespoon full.

The vanilla extract is not part of the recipe. I decided to be naughty and add some in =)

Once you’ve stirred the mixture well, scoop the mixture into your cupcake paper and bake!

In to the over it goes at 180 C for 20 minutes.

After 20 minutes…

FRESH BLUEBERRY MUFFINS!

Picture 2

It’s still moist! Yay!

So there you go….remember 1 teaspoon is enough and you  won’t regret baking this! It is wonderful for breakfast or afternoon tea! =D

Dark Chocolate Cupcakes

I came home early today and while the family were busy chatting, I was inspired to bake. I owe this inspiration to Miss Delfina Jane because she brought the loveliest banana cupcake this morning =D…Miss Jane, I expect you to put that oven of yours into good use!

While being inspired, I was also itching to experiment a little. I believe strongly that by experimenting, you will know in the future how much sugar or flour to add, etcetera and will no longer need to flip through your list of recipes to find out what to do next. So trial and error it is!

Since I had plenty of dark chocolate, why not just go ahead and make something chocolatey? Besides being female….I love my chocolate!

To make the dark chocolate cupcakes, I used the following ingredients;

1. 400 g of dark chocolate

2. a tsp baking soda

3. 2 cups of all purpose flour

4. a whole butter =p

5. a tblspoon of vanilla extract

6. a cup of unsweetened cocoa powder

7. a cup of raw brown sugar

and

8. 6 eggs

I decided to start by…

melting the butter and dark chocolate together =)

keep stirring till it becomes like this

then

pour it into a big bowl.

Next

add the sugar

and

WHISKKKKKKKKK

After that,

add the beaten eggs gradually while continuing to whisk.

When that is done…

add the cocoa powder and whisk

then

add vanilla extract,

and

the flour with baking soda and keeping whisking till everything is well mixed!

Once it’s well mixed, scoop the mixture and

put them into your little muffin tin and bake!

Baking takes around 20 minutes and one should turn the baking trays around after 10 minutes =D

slowly rising! hurray!

After 20 minutes

Dark Chocolate Cupcakes!

Side view 1

Side view 2.

And the verdict: it actually turned out a lot better than I had hoped for. It’s not overly sweet and there’s a slight bitterness to it. If you’re a big fan of dark chocolate, this is absolutely delightful! It’s moist but not as moist as I would like it to be and it could be fluffier. All in all, I think this is perfect for an afternoon tea and I am willing to bet that it will compliment a wonderful cup of fresh brewed coffee =p

If there is anything which I would like to change about this recipe, I think I will use a wee bit more butter and a little less flour. Oh, and maybe turn down the oven temperature from 180 to 160. Personally, I think there is still room for improvement and I am open to ideas =D

p.s. pardon the quality of the pictures…lighthing ain’t helping when one uses a simple conservative camera =)

Luncheon, Cheese and Mushroom Scones – Emmm Scrumptious!

Guess what?

I didn’t just make Chocolate Truffles and Vanilla Crepe Cake for Mother’s Day. I also made Luncheon, Cheese and Mushroom Scones =p

You can’t expect me to serve only dessert for brunch! I must also serve something savoury no?

The recipe originally recommended bacon but I  chose luncheon/spam because it gives away a smoky delightful flavour.  Probably not the healthiest choice of meat but oh well, one must pamper one’s tummy and palate once in a while =D.

For this recipe, you need the following ingredients;

1. Butter

2. 200g Luncheon

3. 200g White button Mushrooms

4. 1 Cup Milk

5. 1 Egg

6. 1/2 tsp salt

7. 200g Cheddar Cheese

8. 1/2 tblspoon Baking Powder

9. 2006 Plain flour

You begin by..

Melting some butter…..(butter, butter, one can never have enough!)

then add your luncheon and fry until brown and crispy….emmmm yummy!

After that remove luncheon and drain on absorbent paper.

Next

fry your mushrooms in luncheon fat (and butter) in pan.

Continue frying until brown

and

remove mushrooms and drain on absorbent paper.

Set the mushrooms and luncheons aside and take out a big bowl to do the following.

Mix milk, 3 tblspoon of melted butter, egg and salt

and

whiskkkkkkk.

After that…

add your luncheon, mushrooms and CHEESE!

Continue mixing. Once well mixed..

add the flour and baking powder.

Take a spatula and mix everything together until you get…

this lovely looking mixture =D

Take a spoon and scoop some of the mixture..

and fill up the lightly grease muffin tins like this.

AND YOU’RE READY TO BAKE.

Oven must be 200 c, so leave them in the oven for 15-20 minutes and believe me, in 10 minutes, you can smell the lovely aroma of soft pastry and cheese in the air……sigh!

When it’s done, remove it from the muffin tin and let it cool on a wire rack!

Scones upside down!

Scones from top view!

Scones from side view!

I was so delighted when I saw how wonderfully golden brown it was. I love the scent of cookies in the kitchen but the scent of these babies were just as good and it got me salivating. The outside texture was soft and crispy while the inside was creamy and scrumptious.

This is definitely a wonderful dish to make for pot luck or brunch! Especially when it’s served hot because I swear it is so addictive that 2 ain’t enough! If I had tobasco in the house, I am willing to bet that it will probably give it the added kick that it needed to make it awesome =D

The next time I make this, I think I am gonna try using turkey or chicken ham and add some onions and black pepper to give it the added spice and crunchiness. Beef bacon isn’t such a bad idea too actually …emmmmmm!

Right…time for supper!