Saturday, September 17, 2016
I thought I had lost my sweet tooth for good but I think it's grown back!!
It's hard not to with all these inspiring delicious finger linking recipes! Here's my attempt at baking Oreo Cheesecake Cupcakes which I saw recently on Instagram. I had to admit, it doesn't look as good as the ones on Instagram but it sure does taste delicious! Yummmmmmooo..
Here's the recipe but in ( ) I've made a little adjustments to:
Makes 24 small cupcakes
💛1lb of cream cheese ( I used 500g )
💛1/2 cup of sugar ( I used raw sugar instead of caster )
💛1tbsp Vanilla extract ( I used vanilla paste instead )
💛1/2 cup of sour cream
💛2 boxes of Thins Vanilla Oreo
💛 Line the cupcake pan with cupcake cases and place one oreo in each cupcake case
💛 Preheat oven 180 degrees
💛 Cream the cream cheese
💛 Add the sugar
💛 Add the vanilla
💛 Beat one egg and add to the cream cheese mixture one at a time
💛 Add the sour cream
💛 Scoop the mixture into the cupcake casing
💛 Back in oven for 20-25mins
💛 Let it cool then chill in the fridge
Here's the video demonstration by @bestfoodpost.s
It was really easy especially with this video. Thank you for sharing @bestfoodpost.s !!
Friday, June 24, 2016
Prep: 20min + cooling & chilling
Cooking: 1 hour
250g Granita biscuits, crushed
100g butter, melted
3 x 250g pkt cream cheese
1 cup sugar
300g ctn light sour cream
1 tsp finely grated lemon rind
passionfruit pulp to decorate
2 eggs, lightly whisked
100g butter, chopped
1/2 cup sugar
1/4 cup passionfruit pulp
1/2 tsp finely grated lemon rind
1 tbsp lemon juice
1. Make passionfruit curd:
Combined eggs, butter, sugar, passionfruit and lemon rind and juice in a small saucepan over low heat. Cook, stirring for approx. 5 mins constantly or until coats the back of a spoon. Transfer to a bowl, cover with plastic wrap and place in the fridge to cool.
2. Preheat oven to 150 degrees (avoid using fan setting for this recipe). Grease and line the base of the cake tin. Process combined biscuits in a food processor until finely crushed. Add the butter and process until well combined. Transfer to the prepared pan and press biscuit mixture over the base until firm. Place in the fridge for 30min to chill.
3. Use an electric mixer to beat the cream until smooth. Add the eggs 1 at a time, beating well after each addition until combined. Beat in sour cream and lemon rind.
4. Pour half the cream cheese mixture over the biscuit base. Spoon over half the passionfruit curd. Pour over the remaining cream cheese mixture, then spoon over remaining passionfruit curd. Use a skewer to gently swirl the create a marbled pattern.
5. Place on a baking tray and bake for 50-60 mins or until almost set in the centre. Turn off oven. Leave cheesecake in the oven, with door ajar, for 2 hours or until cooled completely. Place in the fridge to chill. Decorate with passionfruit.
One of the best cheese cake recipes I've tried..and really yummy too!!!
Saturday, June 11, 2016
My friend made us the yummiest and most banana cake ever and this is where she got the recipe from:- http://www.exclusivelyfood.com.au/2006/07/banana-cake-recipe.html
You will need about 2-3 large bananas for this recipe.
Serves about 10.
We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
125g butter, softened (if using unsalted butter, add 1/4 teaspoon salt with the flour)
330g (1 1/2 cups) sugar
280g (1 very slightly rounded cup) very ripe, mashed banana
1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)
2 large eggs (we use eggs with a minimum weight of 59g)
100ml (1/3 cup + 1 tablespoon) buttermilk
225g (1 1/2 cups) self-raising flour
1/2 teaspoon bicarbonate of soda
Preheat oven to 160 degrees Celsius fan-forced. If you don't have a fan-forced oven, preheat the oven to 180 degrees Celsius.
Grease the side and base of a 22cm diameter (inside top measurement) round cake pan. We use a springform pan for easy removal of the cake. Line base of the pan with non-stick baking paper.
Place butter, sugar, banana, vanilla and eggs in a food processor.
Process for about 2 minutes. Scrape down sides of processor. Add buttermilk and pulse to combine.
Sift flour, salt (if using) and bicarbonate of soda together into a large bowl. Add flour mixture to food processor and process until just combined.
Pour batter into prepared pan.
Bake for about 50-60 minutes, or until a skewer or knife inserted in the centre of the cake comes out clean.
Leave cake to cool on a wire rack.
Spread cooled cake with cream cheese icing. Store cake in an airtight container in the refrigerator.
Cream Cheese Icing
90g cream cheese, softened
45g butter, softened
210g (1 2/3 cups) icing sugar
1 1/2 teaspoons lemon juice
Beat cream cheese and butter with an electric mixer until creamy. Add sifted icing sugar and beat until smooth. Add lemon juice and beat to combine. Spread icing over top and sides of cooled cake.
Friday, August 5, 2011
This is the first time I made it and it turned out beautifully. It was creamy and tasted delicious and not too "eggy"...
1 litre milk
115g caster sugar
1 vanilla bean pod, split lengthways and seeds scraped out
6 egg yolk
For the caramel
225g caster sugar
Combine the milk, sugar and vanilla bean and seeds in a saucepan and bring slowly to the boil. Remove the pan from the heat and leave to stand for 1 hour to infuse.
Meanwhile, to make the caramel, bring the sugar and 125ml warm water to a gentle simmer, stirring briefly to dissolve the sugar. Do not stir once it is simmering. Watch the sugar and water carefully, and simmer only until it starts turning a deep caramel colour. Immediately remove the pan from the heat and carefully pour equal amounts of the caramel into six moulds. Hold the moulds at the top of the rim and swirl to coat the moulds halfway up their sides with the caramel. Set aside.
Preheat the oven to 190°C. Lightly mix the eggs and yolks in a bowl. Strain the cooled milk mixture into the egg mixture, slowly whisking. Strain again and pour into the moulds. Lay a tea towel on the bottom of a roasting tin or bain-marie that is deeper than the moulds. Put the moulds in and half fill the tin with hot water. Cover the tin with foil and place in the centre of the oven and cook for 30-55 minutes, or until set. (The time will vary depending on the oven.) Allow to cool, then store in the refrigerator.
Pour some boiling water into a bowl and place a mould in the water for about 15 seconds. Carefully run a knife around inside of the mould. Place the serving plate on top and quickly upturn the crème caramel and slowly remove the mould, allowing the caramel to gently spill down the edges of the dessert. Serve immediately.
*Tip: You must cook this in a bain-marie half filled with water, and you need to have a cloth or tea towel in the bottom to stop the bottom of the moulds feeling direct heat; this can cause air bubbles to form as well.
Friday, July 29, 2011
2 sheets puff pastry
1/2 cup (110g) caster sugar
1/2 cup (75g) cornflour
1/4 cup (30g) custard powder
2 1/2 cups (625ml) milk
1 egg yolk
1 teaspoon vanilla extract though I think vanilla paste or vanilla pods are much much better!
3/4 cup (180ml) thicken cream
1 1/2 cups (240g) icing sugar
1 teaspoon soft butter
1/4 cup (60ml) passionfruit pulp (about 3 passionfruit)
Grease deep 23cm-square cake pa; line with baking paper extending paper 10cm over sides of pan.
2. Place each pastry sheet on separate greased oven trays. Bake 15 minutes; cool. Flatter pastry, put one pastry sheet in pan, trim to fit.
3. Combine sugar, cornflour and custard powder in pan; gradually add milk, stirring until smooth. Add butter, stir over heat until mixture boils and thickens. Simmer, stirring, 3 minutes or until thick and smooth. Remove from heat; stir in egg yolk and extract. Cover custard with plastic wrap; cool.
4. Make passionfruit icing: Stir ingredients in heatproof bowl over pan of simmering water until icing is spreadable.
5. Beat cream in small bowl with electric mixer until firm peaks form. Fold cream into custard, in two batches. Spread custard mixture over pastry in pan. Top with remaining pastry, trim to fit; press down slightly. Spread pastry with icing; refrigerate 3 hours or overnight.
Monday, June 20, 2011
140g / 5 ozs fine granulatd sugar
6 egg whites
6 egg yolks
1\4 tsp cream of tartar
50g / 2 ozs butter
250g / 9 ozs cream cheese
100 ml / 3 fluid ozs fresh milk
1 tbsp lemon juice
60g / 2 ozs cake flour /superfine flour
20g / 1oz cornflour
1/4 tsp salt
Pre heat oven 160C
1.Melt cream cheese, butter and milk over a double boiler. Cool the mixture.Fold in the flours, egg yolks, lemon juice, 1/4 tsp salt and mix well.
2.Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
3.Add the cheese mixture to the egg white mixture and mix well. Pour into a 8 inch round cake pan ( Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper.)
4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 C (325 F).
*note: add whipped cream to finish makes it even yummier!
Saturday, September 25, 2010
I'm really loving these fluffy pikelets for breakfast, these are slightly different to the Mixed Berry Pancake with fresh Strawberries in my earlier post but it's just as if not more delicious. I love the fluffy texture and it's super easy you can't go wrong!
2/3 cup Self-raising Flour
1 Tablespoon Caster Sugar
3/4 cup Buttermilk or more if required!
1. Sieve flour and sugar into a large bowl. Whisk buttermilk and egg in another bowl until combined. Add to the flour mixture and whisk until a smooth batter forms.
2. Melt some butter in a frying pan over a medium heat. Drop desired amount of mixture into the pan. Cook until bubbles form on top and golden underneath. Turn and cook until golden on the other side. Transfer to plate.
1. Place ¼ cup brown sugar and a ¼ cup thickened cream and 1 ½ tablespoon butter in the fry pan. Stir over a medium-low heat until the sugar has dissolved. Increase the heat and bring to the boil then simmer until thickened slightly.
Sunday, June 6, 2010
Could it be because I left the egg whites longer than 3 days in the fridge?
Or was it because I used liquid food colouring in the egg whites?
Or was it because I made soup during the day and my kitchen had too much moisture in the room.
One reason why it failed was because the macaroon mixture would not dry, even though it was more than two hours after I've piped them. Suspecting that it wouldn't rise, I put them into the oven anyway and sure enough, they turned out flat like pan cakes (they still tasted pretty yummy though).
Just as I was ready to try again, I was hanging about killing time in Borders while waiting for friends. Wondering through the magazine aisles, these colourful, beautifully formed, delicious looking macaroons on the cover of a magazine caught my eye. It was the Woman's Weekly macaroon and biscuit magazine with lots of tips on how to create the perfect macaroon and biscuits. Without a thought I scan through the section to look for the answer...
One tip which really stood out was the beating of the egg whites.
The magazine suggested the egg white should be whisked at slow speed until soft peaks are formed. Then gradually add the sugar and increase the speed until stiff peaks.
I followed this instruction and the macaroons turned out well although, the macaroon mixture still took a while to dry but it eventually did after 1 hour.
Here is the result...my green tea macaroons with rose flavour butter cream center! :D
Monday, February 1, 2010
Green tea flavored macaroons filled with Buttercream Icing
I never thought macaroons were that difficult to perfect and yes, I'm pleased to say while I've perfected my creme brulee, at the same time, I have also perfected my macaroons after the 10th attempt!! Though it doesn't look as nice but, if I must say so myself, I think they taste just as nice as those purchased from the Lindt cafe! (and DH even agrees) ;D
2 ¼ cups icing sugar
2 cups almond meal (I've opted for natural almond meal instead of bleached)
2 tablespoon caster sugar
5 egg whites (at room temperature)
3 days prior to baking the macaroon, separate the white from the egg yolk. Place in the fridge and cover with paper towel. On the day of baking, remove from the fridge and allow egg white to reach room temperature before whisking.
Whisk egg whites until it reaches soft peak, gradually incorporate the caster sugar while beating. Continue to whisk until a stiff peak is achieved.
Add 1/3 of the sifted almond meal and icing sugar into the egg white. With a spatula, mix the mixture, add the remaining 2/3 of the mixture as you go. Continue mixing until the mixture is well incorporated but do not over mix.
Pipe the mixture onto baking paper, leaving a gap of 2.5cm between each circle. Allow it to sit for at least half an hour to dry out the shell.
Pre-heat fan forced oven to 120 degrees celsius.
Before putting it into the oven, lightly touching the top of the piped macaroons mixture. It should not stick to your finger. Bake in the oven for 10-15 minutes.
To make the macha macaroons, add 2tbsp of green tea powder to the almond meal and icing sugar mix before adding it into the whisked egg whites. The green tea powder will give you that lovely natural green colour and it tastes great too! :D