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.
2C plain flour
1 1/2 tsp baking powder
1 1/3 tsp baking soda
120g melted butter
2 beaten eggs
1C coffee (liquid) - I omitted this since it was a kids bday cake ~ still tasted delish!
1 tbsp vanilla essence
Preheat oven 180C
Place dry ingredients in bowl.
Add remaining wet ingredients - I do all the warm ingredients first, i.e. melted butter, coffee, then milk, eggs and essence. That way the mixture doesn't go lumpy. The mixture should be super slushy ; )
Pour in large cake tin, bake about 45mins.
*You can make muffins with this recipe. Also, I tend to only put 1 3/4C sugar instead of 2C cos I add real chocolate icing.
*Chocolate icing is half chocolate, half unsalted butter e.g 125g each and melt. The chocolate the kids like is the Whittaker's 50% cocoa.