Eye Popping!

Ive been wanting to make eyeball cake pops every Halloween since I made these cake pops back in 2008.

Spooky Sweets

But, when I made these, I was completely focused on making more character-style cake pops instead of objects and challenging myself to do something different. These were really the first ones I made that involved carrying out a theme and making varying shapes without the use of a cutter. I can remember when I made them and how excited I was that they turned out so cute. I couldnt wait to show them to you. Once I went beyond the basic ball, there was no turning back. I couldnt stop making them and still havent.

IMG_4075

So this year, I decided to finally make eyeballs. They are an obvious choice for the medium wouldnt you say.

IMG_3587

Crumbled cake. I know. I know. Red velvet would have been so much more effective here. But, with dark cakes and light colored candy coating, sometimes the shade of the cake can show through the coating slightly.

And I wanted to make sure I could see the whites of my eyes.

IMG_3622

Chilled cake balls.

By the way, heres the Basic Cake Pop How-to if you dont know what I mean. Its not as thorough as the directions in my book, but it will get the job done.

And below is a quick illustration of how I dip.

IMG_3649

First dip the end of your lollipop stick in some of the melted candy coating and insert into a chilled ball. Then insert cake pop into a bowl of melted coating so that the coating is about 3-4 inches deep.

IMG_3654

You want the coating to be deep enough to dip and remove in one motion and without stirring.

If the coating does not completely cover the ball, dont stir. Just gently rock the stick left and right until the coating completely covers the ball.

IMG_3658

And remove.

IMG_3661

The more fluid your coating, the easier this will be. This is perfect.

You can tap off any excess if necessary.

If your coating is too thick to do this, simply add a little vegetable oil to help thin it out.

IMG_3666

Before the coating sets, place a green candy coating wafer right on the front. Its the perfect size.

This is my work around since I try to avoid piping whenever possible.

Shaky hands.

Actually, Im just not that good at it. I definitely could use more practice.

IMG_4093

So deciding to use the wafers really helped make these eyes look spot on.

To decorate these is really easy. You just need a few things.

IMG_4618

Green candy coating *
Red and black edible ink pens (I use Americolor Pens)*
Miniature confetti sprinkles (the white ones, of course)*


And if those are hard to get your hands on, you could always go the piping route.

Such a cute pair.

IMG_4156

Does anyone feel like theyre being watched?

IMG_4278

See, this would have been much more effective with red cake. If I were making these for a party and not for pictures, red velvet would be the way to go.

IMG_4216V

So when I made these eyeball cake pops, I decided to do a little more playing around.

IMG_4496

And I made little spiders crawling all over the cake pops. Well, they look kinda like spiders. Or m&ms with eyelashes. But given on Halloween, people would get it.

I used black m&ms for the bodies and attached to the pop while the coating was still wet.

And after the coating set, I used black jimmies for the

IMG_4589

Creepy!

You can just use your black edible ink pen to draw the legs on the stick and melted white candy coating to attach the m&ms.

IMG_4487

Creepy. Crawly. Cute.

Then I made another version going for spiders that are a little more spooky than sweet.

IMG_4400

Hmmm. Still kinda cute.

They need to be spookified.

IMG_4565

Thats better. A toothpick and a little melted red candy coating did the trick for these treats.

Look at those beady little eyes.

IMG_4625

These are pretty easy, too. The spider bodies are black licorice buttons.

I get licorice mix* like this at the Fresh Market, but they are available at most places that sell candy by the scoop.

For the spider heads, I used black coated sunflower seeds. (keep your eyes open in stores youll stumble on seasonal sunflower seeds like these)

And jimmies for the legs.

Attach the bodies while the coating is still wet and the legs after it sets.

IMG_4556

Hope you have fun making these.

IMG_4242

See ya later.

I know dorky, but I couldnt resist.

* Please note that these are Amazon Associate links.


Top German & Dutch Restaurants in Jakarta

After ranking the best Italian, French and Arab restaurants in Jakarta, I have a much easier task listing German and Dutch food in Jakarta. Let me know if I forgot one, but the only ones I can think of are:
  • Imbiss Stube (Cilandak Town Square) - Same owner as Die Stube, Patrick Widjaja, born and raised in Germany.
  • Ya Udah (click to read my review), owned by a Swiss from Zurich
I've on! ly tried Die Stube, Ya Udah and Paulaner. Among those three, Die Stube seemed like the best, followed by Paulaner (which is too expensive) and at last Ya Udah (which I recommend because it is affordable).

To complete this review, and even though the food is different, I'm also listing some restaurants serving Dutch food:
  • Dijan's Pannekoeken & Poffertjes, famous for its desserts, on Jl. Kemang Selatan, no. 102A, Kemang, Tel 021 7179 3538
Photo Credit: Die Stube/Imbiss Stube

Readers' Fave Jellies


Note: you can vote for more than one jelly.


Wagaya @ Fortitude Valley, Brisbane

I think I am on a roll with all things Japanese. Another post on Japanese food for all of you.


Wagaya has been a frequent name that I have spotted in blogs and on my Facebook news feed recently. Following the trend of some bigger restaurants in Sydney by opening a branch in Brisbane, there was this initial hype about the big menu and ordering on a touch screen so much so that a friend chose Wagaya to be the place for celebrating her birthday. Had it not been for the event, I doubt I would wonder to this side of town on a Saturday night, although you may find it comforting to know that there is reduced fee of AUD 5 for Wagaya customers if you choose to park indoors.


Back to Wagaya, walking in the pretty large restaurant, there is the immediate generic ambience of Japanese restaurants in Malaysia, especially the ones situated in shopping malls. By no means is that bad but there is a sense of SOP (standard operating procedure) in everything, making everything rather cold.


You are greeted with the standard "i ra shai ma se" by waitresses of different nationalities, my friends and I could spot Korean and Chinese but no Japanese among the waitresses. You are then quickly lead to your seat and taught how to operate the almost idiot proof touch screen where you can order your drinks, food and even call for the bill.


The menu is indeed large and covers all the essentials.


IMG_1640


Those familiar with a particular Hong Kong TV game show would know where the inspiration of this dish comes from. 6 pieces of ordinarily looking salmon sushi with one piece ! that has more wasabi than rice. Luckily, it was the friend sitting next to me who got the unlucky piece and teared instantly, followed by choking.


IMG_1638


The soft shell crab maki had decent amounts of that deep fried beauty and if there was one complaint, it would be the batter was slightly on the thick side.


IMG_1632


This must have been a roll ordered by my friend because I absolutely don't recall eating this. Plus side was the copious amounts of roe topping.


IMG_1626


Any sushi platter that comes with a raw prawn deserve plus points. When it also comes with sea urchin, you can have some more plus points. A good mix of seafood with the only let down coming from the rice. Lack of rice vinegar or the use of questionable quality rice could have caused the ball of rice to not hold its shape and being grainy.


IMG_1630

No complaints with the adegashi tofu. This was quite good.

IMG_1634


The chicken kara age was pretty good too.


Overall you can't help but feel that the kitchen must have operated with SOP vs. an individual chef and his brigade let free to do their own thing, especially from the number of items on the menu. Credit must be given at the efficiency of the touch screen system, orders were dished out with accuracy and speed. More privacy for those who don't like to be asked every 10 minutes if everything is alright. To me, if you want generic Japanese food and quick services, this is the place.

However as someone who very much prefers a cozy small place, once is probably enough for me.

Address and contact details:

Wagaya on Urbanspoon

Verdict: 3 stars out of 5 stars. A generic Japanese restaurant with a generic menu.

Ground Beef Casserole

There are many ways to cook ground beef. One way that I recommend is to make Ground Beef Casserole.
Ground Beef Casserole

This recipe might look like the typical Shepherds Pie. Sure, both dishes are delicious, but
this particular dish is unique in its own way. I am talking about the right amount of flavor
and the nice texture of this casserole that makes it friendlier to the palate, not to mention
the fact that this dish can be a complete meal by itself.

One of the nice things about making casseroles is its ease of preparation. It might be
intimidating to know that this requires a little sauteing and baking, but the process is
fairly simple. Beginners can make this dish without exerting too much effort.

This is an ideal dish that you can serve your family for dinner. Of course, you can enjoy
ground beef casserole at any time of the day. I like eating the left over for breakfast along
with some pancakes.

Try this delicious recipe and let me know what you think.

Recipe: Ground Beef Casserole

Ingredients

  • 1 lb ground beef
  • 1 can (15 oz) Corn Kernels
  • 4 cups tater tots
  • 1 can (15 oz) diced tomatoes
  • 3/4 cup green bell pepper, diced
  • 4 teaspoons Worcestershire sauce
  • 1 1/4 cup yellow onion, chopped
  • 1/4 cup unsalted butter
  • 2 cups colby and sharp cheddar cheeses (combined), shredded
  • 2 teaspoons salt

Cooking Procedure

  • Melt butter in a pan. Once the butter is hot, put-in the onions and cook until soft.
  • Add t! he beef and cook until the color turns medium brown.
  • Turn the heat off and let the temperature cool down.
  • In a large mixing bowl, combine the cooked beef with the remaining ingredients (except the cheese). Mix well.
  • Preheat oven to 350 degrees Fahrenheit.
  • Transfer the mixture on an oven-safe container. Top with cheese.
  • Bake for 40 to 50 minutes.
  • Serve, Share and enjoy!
  • Number of servings (yield): 6

    If You enjoyed this post, you might like:


    Food Hunting in Kulim for Breakfast

    We wanted to eat the old market "Koay Chap" for breakfast, Mr. Neng using a short cut to the place.My father in-laws in a jovial mood and looking forward for the "Koay Chap".

    We were disappointed, the "Koay Chap" stall is closed on Thursday and had to walk back for alternative plan.Medan Makanan & Minuman Ria at Jalan Mederka, Kulim was the alternative choice for breakfast.This stall seems to be the most popular stall in this food court, we tried his curry noodle & prawn mee.Mr.Neng enlighten us with some updates while we eat....."Chee Chap soup" consisting of hum choy, meat balls, blood cubes and all kind of innards. Kon Loh Koay Teow with minced meat which came together with selected Yong Tau Foo.The selected Yong Tau Foo by Jo.Mr. Neng my relative cum ex-secondary school teacher's choice for breakfast. A plain Wan Tan noodle for a healthier indulgence.Buy one free half Yau Cha Kwai which astonished my wife with such an offer. She just wanted one and not one and the half.....Some braised chicken feet, pork knuckle and pig intestines for sharing.This Curry Mee got mint leaves,Mine came without mint leaves. Anyway this Kulim curry noodle version made out of chicken, blood cubes, long beans, bean spouts and tau pok.Kulim Prawn Mee for Guat Teng, her comment was okay okay only and nothing like the prawn mee in Penang.

    Medan Makanan & Minuman Ria
    Jalan Mederka
    Kulim
    GPS : 5.371269,100.553728


    Coffee In Love

    KL's caffeine scene looks rosier than ever, now that this beautiful outdoor coffee bar has blossomed at a Hartamas plant nursery.

    Coffee In Love's romantic charm could inspire a Shakespearean sonnet; scarcely a minute's drive from Hartamas Shopping Center, this hidden refuge enables customers to swap the urban jungle for a garden paradise.

    Liquor-laced cupcakes, sweet for a summery afternoon. We love the Guinness Chocolate cupcake, endowed with a smooth bitterness that complements the confection's creaminess, & really like the Brandy Sugee one, a seldom-seen Eurasian buttery indulgence.

    Teetotalers can treat themselves to Oreo & cream cheese carrot cupcakes. Rich & dense, the cake base is jam-packed with bits of cookies & carrots respectively _ much more satisfying than mere flour, flavoring & sugar.

    Stop & smell the Columbian beans: espresso, as aromatic as any we've encountered.

    Cappuccino, also a pleasure. Coffee In Love currently serves only simple snacks & beverages, but expect them to expand their repertoire in the months ahead.

    Worried about heat & humidity? Don't be; the place is totally shaded & littered with electric fans that blend seamlessly with the rest of the quirky decor.

    Opening hours seem inconvenient though: 2pm-7pm Tuesdays-Fridays & noon-7pm weekends.

    Directions, definitely crucial for this cafe: drive past Hartamas Shopping Center on your left. Keep going for less than 500 meters, then take a slip road on the left into the plant nursery.

    You can also come fr! om the o pposite direction, from Solaris Dutamas toward Sri Hartamas. Never fear if you miss the slip road; it's pretty easy to backtrack & try again.



    Coffee In Love,
    Eastern Nursery, Jalan 1/70A, Taman Sri Hartamas, Kuala Lumpur.
    Tel: 019-382-8074 (Alison)