Big Apple Kiwi Donuts

Kiwi Donut by peachpurple

Kiwi Donut by peachpurple

Which is your favorite brand of donut in your country?

Currently in Malaysia, there are 3 competitive donut companies retailing colorful sweet tasting donuts for sweet

tooth consumers.


# Big apple donuts


# Dunkin donuts



a box of different donuts by peachpurple

a box of different donuts by peachpurple



I love big apple donuts the best among of the three

It features lots of variation of donuts, generous spread of melted icing sugar, garnish with roasted chopped peanuts,

almonds, variety of jams, custards, chocolate chips, melted chocolate, coconut shreds, cheese, colorful chocolate rice

and many more.

Furthermore, Big Apple Donuts are bigger in size compare to the other 2 brands.

Dunkin donuts are too sweet, too much icing and fondue on them.

Although the price are almost the same, Big Apple Donuts had more varieties.



Which flavor do you like best?


I love the kiwi donut.

Majority of the donuts price are almost similar, a difference of 20~50 cents.

The basic donut price for

# 1 unit 2.50

# 6 unit $13.50

# 12 unit $ 25

Their concept is to encourage consumers to buy more in orders to save more, actually just a few cents savings



Today, I had the chance to watch how the donuts were prepared.

Trays of just baked donuts were brought in by someone else.

Hence, the employee needn’t` t have to prepare the basic donuts.

For each pattern, the employee will make 10 donuts of the same design.

This is how the employee prepared the kiwi donut.


# Dip in each freshly baked donut into the melted icing sugar beaten with white eggs.

# Then, a piping bag us filled up with kiwi green icing.

# She used the piping bag to squeeze out a pattern over the top.

# That’s it, kiwi donuts


One day, I am going to make my own kiwi donuts but I will reduce the sugar content.

Too much sugar icing gives me a toothache.



What is your favorite donut toppings?

What is your favorite donut brand?

Do share with me your opinion. I would love to hear from you.


copyright allrights reserved and photo by peachpurple


Cinnamon Rolls Recipe

Cinnamon Puff by peachpurple

Cinnamon Puff by peachpurple


Some bakers named this sweet pastry as Cinnamon Rolls or Cinnamon Pinwheels or Cinnamon Puff.

Whatever they called it, I say, this is an extremely delicious, sweet and crisp Cinnamon breakfast meal that I  had ever tasted.

Cinnamon Rolls are ideal for breakfast , teatime snack and kids lunch box meal which are filling for the little ones and easy to prepare with the readymade pastry puff.


You can either make a homemade pastry dough which takes a longer time to prepare or buy those readymade pastry puff at the supermarket to shorten your baking time.

I would recommend you to buy the ready made puff if you intend to have a quick breakfast or teatime snack with Cinnamon Rolls.

You can buy pastry puff at Amazon ranging from the price of USD$19.99 to $61.25, depending on the brand and weight per packet.


Here is the recipe for Cinnamon Rolls Recipe which I had made with readymade pastry puff that rolls up like a seashell!

Cinnamon sugar by peachpurple

Cinnamon sugar by peachpurple


Fresh milk for glazing by peachpurple

Fresh milk for glazing by peachpurple


  • plain flour for dusting
  • 1 packet of pastry puff
  • 40g butter
  • 50g castor sugar
  • 2 tsp cinnamon powder
  • 1 egg beaten with 2 tbsp of fresh milk


  1. Preheat oven at 180C.
  2. On a lightly floured work top, roll out pastry to a rectangle shape.
  3. Beat in melted butter, sugar and cinnamon until consistent.
  4. Spread the cinnamon mixture all over the pastry puff.
  5. Sprinkle generously with cinnamon sugarand raisins.
  6. Fold lower lengthwise and roll up from the shorter sides.
  7. Chill in the fridge for 20 minutes until firm.
  8. Glaze the surface with egg and milk mixture.
  9. Bake in oven for 20 minutes until golden brown, crisp.
  10. Serve warm with hot milk or cocoa.

Cinnamon Rolls is a traditional snack for Christmas Day and Thanksgiving dinner although some people would rather purchase them in stores.

Anyway, it is worth to give a try on baking once in a while and enjoy your new found talent embedded in your hands.

Happy Cinnamon!!

Copyright allrights reserved and photos by peachpurple




This Year Resolution- Not Giving Up on Baking Breads

New Year resolution is meant to be achieved or to be forsaken.

Yeah, half of them were achieved this year while the other half were either forsaken or given up  without trying again.

However this year, I am not giving up on baking breads which I had tried for these few years.


Cherry and raisin bread-successfully baked the 2nd attempt by peachpurple

Cherry and raisin bread-successfully baked the 2nd attempt by peachpurple



The first I baked a bread, it turned out to be as hard as a rock, totally not edible that I had threw it into the lake.

Second time and third time, both the Cherry bread were fluffy and soft alike Gardenia bread.

I was extremely thrilled when  I managed to achieve the right tendency.

However, I couldn’t bake the same bread again after that.

I did follow the bread recipe exactly, the measurement and the steps but I just couldn’t bake the same bread anymore.

“don’t give up yet” that was the phrase I kept telling myself.

I had been through numerous failures in baking muffins too for the past 10 years.



1.5 tsp yeast

The right yeast by peachpurple

Through trials and mistakes, I learned that:

  • you don’t have to follow the exact measurement. Too much sugar or butter doesn’t work well.
  • must follow the baking steps diligently. If it says 45 minutes, you cannot cut short 30 minutes.
  • Start with small quantity. If the recipe makes 2 loaves, divide the measurements into halves.
  • firm packet of yeast works better than lose packet
  • too much flour makes the dough dry.

I had come to understand that not all bread recipes follow the same step by step instructions.

Muesli bread steps are different from Cherry bread.

The yeast is mixed together with the flour but for Cherry bread, you have to mix yeast with sugar and walk milk in order for the yeast to foam.

Cover slowcooker w towel

bread double on top slow cooker to double the size by peachpurple

Prolong foaming of the yeast is helpful either. I thought it would make my bread loaf pump up.

Nope, instead, it became dense and damp.

Honestly, baking bread isn’t easy if you do not have a bread mixer or a decent oven.

I knead my bread dough by hand and uses the slow cooker to allow the dough to double its size by heating up the slow cooker.

Putting on top of the fridge doesn’t work at all. I had tried the whole day, still the bread dough remained the same size.

Anyway, I am going to try to bake bread again but this time I will use firm packet of yeast.

It is hard to find that type of yeast now.

Never give up, I gotta try baking the same old bread that I had baked before.

Wish me luck!

copyright allrights reserved and photos by peachpurple



Chocolate Chip Oatmeal Cookies


Freshly baked Chocolate Chip Oatmeal cookies by peachpurple

Freshly baked Chocolate Chip Oatmeal cookies by peachpurple

Cookies, who could not resist healthy and tasty cookies?

You wouldn’t say no to oatmeal cookies, right?

Baking cookies is one of my passion which I had learned from numerous trails and failures.

Yes, Chocolate Chips cookies are American favorite cookies but adding oatmeal to these cookies made them extra healthy and crunchy.

There are many types of Chocolate Chip oatmeal cookies online but this recipe which I had adapted from MILO cookies is less sweet and doesn’t spread out nor join the other cookies when baking.

I usually purchase quick cooking oats of Quaker brand, an old man with a Sunday hat.

This is a famous brand among my old folks although you have to pay a little more than the Tesco brand.

I would suggest that you should try baking this cookies as it is healthy, nutritious and suitable for weight watchers.

oats from peachpurple

oats from peachpurple

8 cookie


  • 90g butter

  • 25g castor sugar

  • 25g brown sugar

  • 1 egg

  • 1 tsp vanilla essence

  • 100g flour

  • 100g oats ( quick cooking )

  • 20g chocolate chips

Creaming butter, cream cheese and sugar by peachpurple

Creaming butter, cream cheese and sugar by peachpurple

Method of baking:

  1. Heat up oven 180C.

  2. Line baking tray with baking sheet, lightly greased with butter.

  3. In a mixing bowl, cream in butter and sugar until creamy.

  4. Add in egg and vanilla. Beat well.

  5. Add in sieved flour and baking powder.

  6. Stir in oats and chocolate chips.

  7. Mix well to  form a sticky dough, not soft.

  8. Drop teaspoonful of cookie batter onto the greased baking sheet, you need not leave any space apart because the cookies would not spread out.

  9. Bake for 20m at 180C until brownie.

  10. Makes around 50-60 cookies depending on the size of your teaspoon.



Yummy, tasty, delicious, awesome, chewy, crisp and great when you dip into MILO !


Chocolate chips oatmeal cookies do not last more than 2 days


Have you tried adding oats to your cookies?

Do share with me your recipes. I would love to learn from yours.

Copyright all rights reserved and photos by peachpurple


Raisins and Lemon Cookies


Homemade Raisin and Lemon Cookies by peachpurple


I have to admit it, I am a fanatic cookie baker.

I  find it simply love to bake cookies at home and I don’t it a chore at all.

Baking cookies give me the pleasure and joy when my family members absolutely enjoyed munching these cookies with tea or coffee.

This is a little different from other cookies that I had baked.

It is a low cholesterol cookie, Raisin and Lemon Cookies which I had found the recipe in a Low cholesterol segment.

It gives the store bought cookie look which I am sure anyone would fall in love with these cookies at first glance.

You can find more step by step picture at Raisin and Lemon Cookie if you want to have a clearer picture.





ingredients by peachpurple



  • 120g butter
  • 80g granulated sugar, or icing sugar
  • 1 egg, Grade A
  • 1 lemon, finely grated zest and juice
  • 30g currants / raisins, chopped
  • 240g plain flour,, sieved
  • 1 egg, for glazing (optional)
muffin batter with egg by peachpurple

muffin batter with egg by peachpurple


Preheat oven at 180C. Line cookie tray with baking sheet with a little butter.

Cream butter and sugar in a mixing bowl until light and fluffy

Beat in the egg and mix well.



choc raisin muffin (15-10-2009) 002



Add in the lemon zest and juice and chopped currants.

Mix again until all ingredients are well blended.

Pour in sieved flour and stir until it will form a stiff batter.

Transfer to a floured surface

Knead well and then transfer it back to the mixing bowl. Chill in fridge for 30 min.

Roll out the dough on lightly floured surface.




Dip cookie cutters into the flour so that the cookie dough does not stick into it.

Stamp the cookies out, transfer to the lightly greased baking sheet

Bake in oven for 15 minutes or until the cookies turn golden brown.

The cookies may feel soft after freshly bake.

Leave them to cool on the rack for 10 minutes.

You will be amazed that these cookies turn firm and crunchy after that.

Store in air tight container.




What type of cookies do you prefer?

Have you tried homemade cookies?

copyright allrights reserved and photos by peacpurple


Steamed Rainbow Cupcakes for Little Fella

My little fella had been pestering me to bake something for his craving.

I thought only pregnant mums have cravings!

He wanted cakes but I suggested cupcakes for a change, he said OK.

Rainbow Cupcakes

Rainbow Cupcakes

My mother in law said that this Rainbow cupcake is known as Fatt Kau in Chinese.

Fatt Kau means Prosperity Cake.

I don’t see the cupcake prosper at all. It didn’t raise neither.

Just a multi color rainbow cupcake that my little fella likes.

Cupcakes are comforting food, be it adults, teens or kids.

They are soft, fluffy, moist and sweet.

Throw in 2 different food coloring into separated bowls of cupcake batter, makes this cupcake recipe into a lovely snack after a busy day at school.

This is an extremely easy to prepare cupcake for novice bakers like me or non experience bakers.

Better off to give a shot at home rather than spending money on store bought cupcakes,right?

It is allright to fail at first try. I had experienced baking hard as a rock cupcakes before.

All you have to do is dunk the harden cupcake into your hot MILO, it comes edible immediately. So, you won’t waste it either!

The uniqueness of this Rainbow cupcake is adding soda drink into the batter.

This is to enhance the raising effect and sweetness by reducing the quantity of sugar required.

Try this Rainbow Cupcake recipe today and let me know the results


  • 3 large eggs
  • 250g castor sugar ( I used 180g)
  • 280g plain flour, sifted
  • 1 tsp double action baking powder ( I used the normal baking powder – 2 tsp)
  • Food coloring of your choice ( I chose pink and apple green)
  • 160ml soda beverage ( I used 100 Plus )



egg yolks by peachpurple

eggs by peachpurple



muffin tin by peachpurple


sieved flour by peachpurple

sieved flour by peachpurple


  1. Whisk eggs and sugar until light and creamy.
  2. Fold in sifted flour and baking powder.  Mix well. Separate batter into 2 portions.
  3. Drip in 1-2 drops of apple green color in 1st batter portion. Drip in 1-2 drop of pink color into the 2nd batter.
  4. Stir in 80ml soda beverage into the green batter. Set aside.
  5. Stir in 80ml soda beveage into the pink batter. Set aside.
  6. Arrange cupcake paper cups without any grease in muffin tin.. Spoon in 2/3 batter into each cupcake cups.
  7. Boil water in a steamer. Wait until the water starts to bubble.
  8. Place the muffin tin into the steamer. Allow to steam until the cupcake surface springs back when you touch it.

Allow to cool before serve. Try to consume all on the same day or store in fridge.

copyright allrights reserved and photos by peachpurple



Awesome Chrysanthemum Cake



Lovely cake from the oven by peachpurple

Lovely cake from the oven by peachpurple



Baking cakes has been a passion for a novice baker like me.


Everyone loves cakes, be it a store bought cake or homemade cake from the oven.


Today, I would like to share with you this awesome Chrysanthemum Cake which I had baked for the first time.

Noticed that you don’t require butter or oil for this cake.


Some cakes require 2-3 eggs for the batter but this flower sense cake has more than meets the eye.

12 egg yolks, quite a large amount of egg yolks that you needed to bake just one cake.


Coconut crisps cookies by peachpurple (

Coconut crisps cookies by peachpurple (

What do you do with the egg whites?

You can make cookies with egg whites.

You could try this Coconut crisps cookies which I had posted on my blog.


Anyway, do not be put off by the large requirement of egg yolks.

Just a reminder, cakes made with lots of egg yolks tend to be very moist and rich in flavor.

They are best kept in the refrigerator if you intent to keep the left over to last longer.

Out of the kitchen, they will last approximately 2-3 days.

chrysanthemum by pixabay

chrysanthemum by pixabay

About Chrysanthemum flowers

Chrysanthemum flowers are usually picked, dried under hot sun before sold in herbal shops or supermarket.


This yellow sweet flowers are perfect ingredients to cool down your body temperature when the weather is hot  and dry.


How to boil Chrysanthemum Tea


  • Bring to boil a ot of water until it starts to bubble.
  • Do not wash or rinse the dried chrysanthemum flowers because the original flavor and sweetness  had been sealed during the drying process.
  • Just pour in the dried flowers into the boiling water and add a couple of rock sugar.
  • It takes around 10-15 minutes for the Chrysanthemum tea to be ready.
  • So, don’t over boil as it will taste bitter instead.
  • Cool off the Chrysanthemum tea before baking.



Here is the recipe for Chrysanthemum Cake


  • 325g cake flour

    egg yolks by peachpurple

    egg yolks by peachpurple

  • 2 tsp baking powder
  • 12 egg yolks
  • 125ml strong Chrysanthemum tea, cooled off
  • 150g sugar


  1. Beat the egg yolks all together until creamy.
  2. Add in Chrysanthemum tea as egg yolk thicken.
  3. Gradually add in sugar.
  4. Gently fold in sieved flour and baking powder into the batter.
  5. Pour the batter into a lightly grease cake tin and shake it lightly in order to remove the air pockets.
  6. Bake in oven for 45 minutes at 180C.
  7. Use a skewer to test the cake. If moist- ready, if wet-further bake 10 minutes.
  8. Cool off cake or wire rack before cutting.


Remember to keep the remainder cake into the fridge .



What flavor of cake do you like best?

Copyright allrights reserved and photos by peachpurple

Vegetable Bread

Breakfast: Vegetable Bread


Most of the people these days are indulging themselves with sweet fillings breads and buns.

For those weight watchers and nutrient conscious consumers, they would opt for fiber or wholemeal bread for a healthier choice.

What about Vegetable Bread?

Has anyone tried a bread filled with vegetables?



I happened to stumbled upon this Vegetable Bread recipe in my old cookbook.

This makes a delicious and nutrient breakfast that could last you till lunch time.

If you are looking for loads of nutrients in a bread, try this Vegetable Bread with added grated of carrots, chopped celery and red bell peppers.

Nothing to worry about uncooked veggies.

With 40minutes of baking, these vegetables turn soft and I could hardly taste them as they are well embedded into the bread.

Alternatively, you could add in vegetables of your choice. The bread dough isn’t the same as the normal bread dough.

It is almost alike baking a cake , except it does not require any baking powder or self raising flour.

No butter nor olive oil.

It is one of a kind bread that is unique and stand out from others.




vegetable bread by peachpurple

Vegetable Bread Recipe:


1 cup plain flour

1 tsp chilli powder

1/2 cup crushed corn flakes

1 tsp black pepper powder

5 eggs

2.5 tsp chicken stock / cube

1/2 cup water

1 cup grated carrots

1/2 cup grated potatoes

1/2 cup chopped celery

1/2 cup minced chicken

1/2 cup chopped red bell pepper

1 stalk sliced spring onions

Method of baking:

  1. In a mixing bowl, add in flour, chilli powder, corn flakes, black pepper.
  2. Beat in eggs, chicken stock and water. Mix well.
  3. Add in the grated and chopped vegetables, chicken and stir well.
  4. Make sure everything is well combined and pour into a bread tin.
  5. Bake at 180C for 40 minutes. Use cake tester to test.
  6. Slice large pieces and dip into chilli sauce.
  7. Yummy!!


What vegetables would you like to add into your bread? Do you prefer plain bread? Do share with me your opinion. I would love to hear from you. Cheers!


 copyright and photo by peachpurple

Artemis Cake Recipe


Artemis cake by peachpurple



Artemis Cake is a lot different from other birthday cakes.

It is a thick chocolate cake that tasted similar to brownies but more of the soft side.

This is my first attempt of making Artemis Cake, rather unusual ingredients I must say.


Lots of dark baking chocolates, 5 eggs ( normal cake requires 2-3 eggs )but it used the least flour  

which I did not expect of this awesome cake.


The icing sugar was sieved ontop of the Artemis Cake after it was baked as there isn’t any

decoration nuts ontop.

You could add in chopped walnuts or pecans if you like.


I love this chocolate cake, turned out fabulous, almost similar to brownies.

Care to have some?



Artemis Cake Recipe



# 400g plain dark chocolate ( baking chocolate )choc cadbury

#  5 eggs separated

# 225g butter

# 115g icing sugar

# 6 tsp plain flour, sieved

# 1 tsp ground cinnamon

# some icing sugar to decorate



Method of baking:

  1. Preheat oven 180C.
  2. Lightly grease the cake tin.
  3. Break dark chocolate into a bowl ( able to stand heat )and stand bowl over pan of hot water until melted. ( Double-boil chocolate )
  4. In a mixing bowl, whish egg whites until stiff ( use a handheld beater ).
  5. In another mixing bowl, beat butter and icing sugar until light and creamy.
  6. Beat in egg yolks.
  7. Add in melted chocolate and stir it lightly.
  8. Stir in flour and cinnamon and then add in whisked egg whites.
  9. Mix well.
  10. Pour in the cake batter into the cake tin.
  11. Bake in oven 45 min until well risen and use a cake skewer to poke into the cake.
  12. If it comes out moist, not too wet, it is ready.
  13. Leave in tin to cool off before turn it out onto a wire rack.
  14. Sift icing sugar over the Artemis Cake and serve immediately.
  15. Yield: 6-8 persons


This jolly chocolate cake makes a welcome cake for kids who has sweet tooth for chocolates.



choc raisin muffin (15-10-2009) 001

Getting ready the ingredients by peachpurple


choc raisin muffin (15-10-2009) 002

Cream the batter by peachpurple



Mix melted chocolate into the batter by peachpurple



Do you like chocolate cakes?.

Have you tried a cake with less flour?

What is your favorite cake?

Do share with me your recipes. I would love to learn from yours.

copyright allrights reserved by peachpurple

photos by peachpurple

Addictive Coffee Muffins


I am Addicted To Muffins! Coffee Muffins



Do you love muffins?

Oh, I just love those cute little cakes in paper cups.

I call them Little Cakes instead of muffins because they do resemble cakes into small cups, very convenient  to bring along for picnic trips, packed lunch box, school and for breakfast.

Have ever tried coffee muffins?

It is a combination of coffee with soymilk and muffin batter, a much healthier version compare to the normal  muffin recipes.


Play around with your coffee

  • I love coffee.
  • My morning would not be the same without the usual freshly brew mug of coffee.
  • You can taste your coffee in many other ways besides drinking from the mug.
  • Use your creativity ways to use coffee into your cakes, pastries, cookies or even main course meals.
  • Your coffee mixture is similar to cocoa, mix 1 tbsp of coffee powder with 2 tbsp of hot water and dilute it.
  • It brings aromatic coffee flavor into your muffins and trust me, they are really, really, really GOOD!
  • This is my first attempt in using coffee powder in muffin and it turned out really delicious!




Here is the recipe for Addictive Coffee Muffins

Prepare time: 10min

Baking time: 25 min

Yield: 8-12 muffins



Flour, soy milk by peachpurple

Flour, soy milk by peachpurple

  • 150g plain flour
  • 2 tsp baking powder
  • 125 butter
  • 100g sugar
  • 1 egg
  •  100ml low fat soy milk
  • 2 tsp coffee powder mix with 2 tbsp hot water
  • some coffee beans or choc chips


muffin batter with egg by peachpurple

muffin batter with egg by peachpurple



Method to bake:


  1. Preheat oven 170
  2. Sieve flour and baking powder
  3. Put in sifted flour and butter into a cake mixer.
  4. Pulse till it resembles breadcrumbs.
  5. If you use by hand, rub in the butter with the flour until it resembles bread crumbs
  6. Add in sugar, egg, coffee mixture and soy milk
  7. Mix well until form soft dough
  8. Spoon in muffin mixture until 3/4 paper cup full.
  9. Put one coffee bean onto each muffin.
  10. Bake for 25 min or until golden brown.
  11. Use a skewer to test the muffin texture.
  12. If it comes out clean, it is perfectly baked.
  13. If it comes out wet, bake for another 10 min




Enjoy the goodness of coffee and soy milk in your muffins.




What flavor of muffin do you like?


Have you tried making any cookies or cakes with coffee?


copyright allrights reserved by peachpurple

photos by peachpurple