Bear Cheesecake

My this week project is to make these Bear Cheesecakes (seems like we never tired of cheesecakes). This recipe from MiMi Bakery House is not the same as my usual cheesecake method with some amount of liquid in the cheesecake layers. It set well overnight and best to consume after leaving it at room temperature for not more than 5 mins. My first piece taken after I left it outside for too long thus the cream cheese layer turned melted like ice cream. I thought with 6 tbsp of gelatin powder, it will turn harden but surprisingly it did not. Interesting recipe indeed.

Double quantity of ingredients to make 17 pcs 

Ingredients

240g digestive biscuits
120g butter (melted)

500g cream cheese
80g caster sugar
160ml fresh milk
1 tbsp lemon juice
200g yoghurt (replace whipping cream)
3 tbsp gelatine powder, mixed with 6 tbsp hot water

Directions

1. Combine butter and digestive biscuits and mix well. Pressed onto the base of cupcake cases. Chilled in fridge for 15 mins.
2. Beat cream cheese and sugar till smooth. Add in milk and lemon juice. Stir until well blended.
3. Add in yoghurt in 3 batches. Finally add in the gelatin mixture and stir well.
4. Scoop the cream cheese mixture near to the rim of prepared cupcake cases. Decorate with mini oreo and chocolate chips.
5. Chill the cheesecake overnight. Serve chill.

Thai Red Ruby Dessert

I love this dessert as they are sweet and crunchy, blend so well with the coconut milk. Thanks to Recipe Mummy for this recipe and I am glad that I can make this myself and tasted as good as those sold outside.

With Modifications

Ingredients

15pcs of water chestnuts (cut into small cubes)
Few drop of red coloring

1 cup water
5 tbsp sugar (add more to your preference)
200ml coconut milk

1 cup tapioca flour
A pot of hot water
3 cups cold water

Directions

1. Add 1 cup of water, sugar and coconut milk into a pot and cook till sugar dissolves.
2. Add red coloring into the water chestnut cubes and mix well till each piece evenly coated.
3. Pour 1/2 cup tapioca flour in a plastic bag. Add in the water chestnuts and shake well. Put into a sieve to sift off excess flour.
4. Add the coated water chestnut into pot of boiling water until it float to surface. Transfer the water chestnuts into a bowl of cold water.
5. Scoop a few spoonful of water chestnuts into a bowl add the coconut milk syrup and serve chilled.

Peach Cheesecake

I have always wanted to make this Jelly Topping Cheesecake (I used my recipe for the cheesecake layers). My first attempt failed as I tried to short cut with Agar Agar powder instead of gelatin. It looked clear when boiling in the pot but it turned out cloudy after set and the peach pattern not able to see clearly. I was not satisfied with the result and decided to try again with this recipe (for the Jelly layer). Glad that it turned out successful - pretty and yummy!

With Modifications

Ingredients

300g Digestive Biscuits

120g butter (melted)

250g cream cheese

200ml boiling water
8g gelatin powder

50g sugar

1 can Peach halves (thinly slice)

3 tsp gelatin powder
1.5 cup water

Directions

1. Mix  biscuits crumbs & melted butter together and press firmly with the help of a spoon onto the base of the spring form pan. Chill for 4 hours.
2. With an electric mixer, beat cream cheese until smooth & creamy.
3. Dissolve gelatin powder and sugar with 200ml boiling water.
4. Pour gelatin solution into cream cheese mixture and mix well.
5. Pour the cheese mixture into the biscuit base and chill for 2 hours.
6. Arrange the thinly slice peach on the surface of the cake to make a rose pattern (watch the video clip).
6. In a pot, add 1.5 cup water, gelatin powder and bring to boil until gelatin powder dissolves. Allow mixture cool down for 5 mins and gently pour the jelly on top of the cheesecake.

Green Tea Cheng Teng

The weather has been very hot and I have just recovered from throat infection, this recipe came at the right time. Though it took quite long time to make this dessert but it really tasted so nice with the rice balls. I guess I need to cook it more often to cool down the body after eating all the heaty food. 

With slight modifications

Ingredients

1/2 pkt Rock Sugar (add more to your preference)
10pcs Dates
20g Chinese Almond
Handful white fungus
3 litres water
10 sachets Green Tea
2 pkts Glutinous Rice Balls

Directions

1. Rinse all the ingredients. 
2. Put rock sugar, dates and chinese almonds into a large pot filled with water and bring to boil. Simmer for 2 hours.
3. Add the white fungus and tea bags into the soup to infuse the flavour for 10 mins. Discard the tea bags.
4. In a pot of hot water, boil glutinous rice balls until float to the surface.
5. Add rice balls into a bowl of Green Tea Cheng Teng and serve hot.

Japanese Style Sponge Cake

I did not want to make cream cake and so when I saw this recipe, I wanted to give it a try. Interesting method which needed to whisk the eggs and sugar over double boiled. A good attempt to make this simple yet yummy cake for our 23rd year Wedding Anniversary.

Ingredients

20g butter (melted)
1 tbsp milk
50g cake flour (sift 2 times)
3 eggs
90g sugar
1 tsp vanilla extract

Directions

1. Line cake pan with parchment paper (bottom and side).
2. Put butter and milk in a small bowl and microwave until butter melts. 
3. Sift cake flour 2 times and set aside.
4. In a metal bowl or pot, add eggs and sugar. Over double boil (place bowl over a pot of simmering water on low heat), hand whisk the egg mixture until the sugar dissolves. Then pour into a stand mixer, whip the egg mixture until thick. Add vanilla extract and mix.
5. Sift in cake flour into the mixture in 3 parts. Fold with a spatula until flour incorporated. 
6. Add melted butter mixture and fold till well combined.
7. Pour batter into prepared pan and bake at 180 Deg C for 25 mins.
8. Take the cake out and leave it to cool before remove from cake pan.

Mother's Day Cakes

Initially planned to make a 5 layers coloured cake but unfortunately the cake could not fit the cake box, so I had to make 2 cakes instead. Since I had a lot of whipping cream, a great chance for me to practice my rose piping skill. Still have a far bit of improvement needed but satisfied that I can make decent looking cakes for Mother's Day celebration. 

Coffee Muffins

Attempted to make Coffee Muffins but I used 3 in 1 white coffee powder, the muffins did not turn out well with the coffee flavour.  Perhaps I should use better coffee powder in order to bring out the strong aroma coffee flavour. I will try it again next time

Ingredients

125g butter (melted)
2 eggs
125g of brown or castor sugar
75g fresh milk
150g of self raising flour
2tbsp of coffee powder
1/8 tsp of baking soda 

Directions

1. Preheat the oven to 175C.
2. In a big mixing bowl, put in melted butter, eggs, sugar and milk, use a hand whisk to whisk until well combined. Sift in the self raising flour, baking soda and coffee powder. Use a spatula to mix the flour as quickly and as lightly as possible (a bit of lumpy batter is acceptable). 
3. Scoop into the muffin cups (75% full) and bake in the preheated oven for 25-30 minutes until skewer comes out clean.

Beary Hugging Cookies

I saw these cute cookies in Facebook and thought of trying out. I used my Winnie Pooh Cookies recipe and with the bear cutter I bought. It was really cute seeing the bears hugging the Almond Nuts but somehow the nuts turned hard after baking.  Guess have to think of a way to have the cute look and perfect taste with the nuts too.

Ingredients

100g butter (softened at room temperature)
80g caster sugar
1 egg yolk
180g cake flour
20g corn flour

Almond Nuts (Whole)

Directions

1. Sift cake flour and corn flour together and set aside. Line baking tray with baking paper.

2. With electric mixer, add sugar to the butter in 2-3 additions and cream till the mixture turns pale and fluffy.

3. Add in egg yolk and mix well.

4. Add sifted flour mixture in 2-3 additions, stir with a spatula to form a soft dough.

5. Place dough in a plastic bag and flatten with rolling pin.

6. Refrigerate the dough for about half an hour.

7. Remove dough from fridge. Roll out dough on slightly floured work surface and cut out with slightly floured cookies cutters.

8. Bake at pre-heated oven at 175 deg C for 15-20 mins. (cookies should not turn brown).

9. Let cool and store in air-tight container.

Milo Cupcakes

I wanted to whip something quick and easy for the kids breakfast tomorrow and so I attempted to try out my usual chocolate cupcakes recipe and replaced cocoa powder with Milo powder. Interestingly, the cupcakes tasted so yummy with the Milo flavour. I will definitely make this again.

Ingredients

125g butter (melted)
2 eggs
125g of brown or castor sugar
75g fresh milk
150g of self raising flour
2tbsp of Milo powder
1/8 tsp of baking soda 

Colorful chocolate decorative (optional)

Directions

1. Preheat the oven to 175 Deg C.
2. In a big mixing bowl, put in melted butter, eggs, sugar and milk, use a hand whisk to whisk until well combined. Sift in the self raising flour, baking soda and milo powder. Use a spatula to mix the flour as quickly and as lightly as possible (a bit of lumpy batter is acceptable). 
3. Scoop into the muffin cups (75% full) and bake in the preheated oven for 25-30 minutes until skewer comes out clean.

Marshmallow Rice Krispies

I have made this Marshmallow Rice Krispies long time ago and have craving for it, so I made it again since it is quick and easy. The kids love it!

Ingredients

100g Butter 
Marshmallows

1 box Rice Krispies

Directions

1. In a pot, melt butter and add marshmallows. Stir till marshmallow melted.

2. Add in rice krispies and mixed well.

3. Lay in glass pyrex tray and smoothen the top.

4. Put into fridge to harden and cut into cubes.

Moist Banana Cake

Another of my favourite cake - Moist Banana Cake. The difference for this bake was I replaced milk with yoghurt and I used organic butter and sugar. I felt the cake was not as moist from my usual bakes, perhaps due to the use of 3 large bananas instead of 5. There was not much butter flavor too as compared to using SCS butter. A good attempt with using organic ingredients.

Orange Pound Cake

My son loves heavy type of cakes and when I saw this Orange Pound cake recipe from My Mind Patch, I decided to give it a try. This cake indeed has a tight texture just like those Sara Lee Cake sold in supermarket. This was really a yummy cake and definitely a great recipe to keep.  

* Note: I  double the quantity to make a square pan size.

Ingredients

220g cake flour
30g milk powder
1 tsp baking powder

220g butter (softened)
220 sugar

3 eggs

2 tbsp syrup
1 tsp vanilla extract
50g orange juice
Orange zest from 1 orange

Directions

1. Mix cake flour, milk powder and baking powder and sieve into a bowl.
2. Beat eggs together.
3. Whisk butter and sugar till light and fluffy.
4. Gradually add beaten eggs to the batter. Mix well after each addition.
5. Add flour mixture and mix briefly.
6. Mix in syrup, vanilla extract and orange juice.Use spatula to mix well.
7. Pour batter into (greased and line with parchment) square baking pan.
8. Bake in preheated oven at 170 Deg C at lowest rack for 40 mins, turning on only the upper heating coil.After 40 mins, turn on both the top and bottom heating coils and continue to bake for 30 mins or till skewer comes out clean. Slice the cake when cooled.

Orange Cranberry Cupcakes

Made these Orange Cranberry Cupcakes for a 3 years old girl, Caitie who is very brave fighting against Leukemia. Also got a hamper of gift and together with the contributions from some friends, delivered to this courageous girl. Hope that she will recover and be as happy as other kids.

Oreo Cupcakes

Cannot think of anything else for breakfast the next day and since there were Oreo in the cupboard, so I made these Oreo Cupcakes. Glad that the kids were so happy to have these for their break in school. 

Steamed Pork Floss Cake

I am a lover of Pork Floss and to blend Pork Floss with cake was just amazing. I have been craving these Steamed Pork Floss Cake for quite some time, so I decided to make these for teatime. They looked so nice with the fillers I bought from Hong Kong. Great satisfaction!

                    

Brownies

 

I baked these Brownies for my Company BBQ session yesterday. Topped with Chocolate Ganache* to give it a shiny and tempting finish.

* Add a little butter to Converture Chocolate and microwave it. Spread evenly on top and chill it before cutting into desired shape.

Almond Pineapple Tarts

1st Attempt - 14 Feb 16

2nd Attempt - 20 Feb 16

I love the Almond Pineapple Tarts from Polar Cake Shop and I wanted to try baking it myself. As I still have some pineapple fillings left from making CNY Pineapple Tarts, I explored a few recipes and managed to come up with this best combination recipe. My 1st attempt was not quite perfect as I used Manuka Honey to glaze the top and I can taste the strong flavour from the honey. I am satisfied with the 2nd attempt which I used normal honey and this time, my tarts were very close to those I bought from Polar. Frankly speaking, I love my tarts more as the tart shells had more crunch and the overall taste superb! My kids and maid love these tarts too and they have requested for more.                

Ingredients 

Pastry
225g plain flour
100g icing sugar
100g butter
1 egg

Filling
Pineapple fillings
120g butter
100g brown sugar
2 eggs
160g ground almond
20g plain flour
2 tsp vanilla extract
Almond Flakes (lightly toasted) - for toppings
Honey + little water (for top glaze)

Directions

Pastry:
1.Using a electric mixer, combine flour, butter, sugar and egg until a smooth dough is formed. Put in a plastic bag and chill in refrigerator for 30 mins.
2. When chilled, take a ball of dough and place into a floured tart mould. Press the dough up to the side of the mould and  trim off the edges. Prick the base with a fork and bake in a preheated oven at 190 Deg C for 10 mins. Allow to cool.
Fillings:
3. Cream butter and brown sugar till fluffy. Add in egg gradually and mix well after each addition.
4. Add in ground almond and fold with spatula until well incorporated. Add in Vanilla essence and mix well.
5. Scoop a spoonful of pineapple fillings and spread on the base of tart shell, followed by almond mixture and top with almond flakes.
6. Bake at 170 Deg C for 30 mins or until top turn golden brown.

Cream Cheese Tarts

In order to clear my cream cheese in the fridge (which I bought quite sometime back), I decided to make these Cream Cheese Tarts. This time I am giving them a variety of colours to complement with Valentine's Day. A great snack indeed!

German Cookies (2016)

I have been baking these German Cookies for years and definitely no excuse for Chinese Lunar New Year. Tried adding green tea powder and amazingly it tasted yummy! Will bake more next year. Thanks to my friends who supported my bakes this year. 

Almond Crisps

2nd Attempt

1st Attempt

I am so glad that I found this recipe (I named it Almond Crisps as it is very crispy). After all the making of pineapple tarts, I was left with so much egg whites. With this recipe, I managed to clear all the egg whites. These snacks are not only crispy but very addictive too. Though the mixing of the ingredients is quite straight forward, however the spreading of the mixture on the baking tray needs a little patience as you will have to spread evenly and thinly to ensure even browning of the whole crisp. My first attempt was a failure and the centre part of the crisps turned out chewy while the sides were already very brown.  My 2nd attempt was a success, turning out perfect with even browning throughout. 1 lot can make 4 trays and into a large container. I am going to make this next year again.

Ingredients

150g sugar
80g cake flour
250g egg white
50g melted butter
250g Almond Flakes

Directions

1. Mix sugar and flour.
2. Add in egg white and mix lightly until sugar dissovles.
3. Add melted butter and mix well.and add in Almond flakes. Mix well and keep in refrigerator for at least 1 hour.
4. Line the tray with parchment paper. Spread the mixture thinly on the tray. Bake at 150 Deg C for 15 mins till brown.
5. Crack the large piece of crisp into smaller pieces. Store in airtight container when cooled.