Choc Cheese Cake - Great delight!

Hmm, this is the cake i have made for my family on Christmas eve =D As it wasn't successful on my first attempt, i have taken more checks on my 'blind spots' - hoping it will be better!!

Here's the pic of the cake.. i have made this at about 12am.. and it's done up about 3am plus.. so I have quickly taken a few shots and dashed to my bed right after! =D


The cake was finished up by my family and my friends that have came over my place for dinner on Christmas day itself. I was too busy with other stuffs during this season of sharing and did not managed to capture any pic with the cake being sliced.. Hee.. I really took great delight with my creation this time!! Cheerios - Merrie x'mas!!!

Cranberry muffins!

Woooot! As i have halved the batter with the recipe below to make some cranberries muffins, here's the photos that i have captured=)

Here's the awesome family pic! Cranberry, Corniest, Mini corn Muffins!! Cheerios ^^

Corniest corn muffins!

I simply lurve everything about corn. But come to muffins, I think the only place that i have taste them before would be kenny rogers? That always comes along with the set meal. =) Yeap.. I meant those small rectangle size corn muffins...

Hmmm, as JJ does not fancy corn - it has bothered me quite a while on when should i try baking cornie muffins! Have bought a packet of whole kernels corn, but always worried about whether I am able to finish them by myself. =D With much relief, i have pre-alerted my colleagues, telling them about my 'mini' craving and getting their tummy prepared that I am bringing some cornie muffins tml! Some of them look *o*" as they would really prefer having corn soup rather then muffins. but i guess they have no choice.. but to be my guinea pigs...hahahaha... =]

As i flipped thru the book that i have bought last week - Professional Baking , i managed to find a recipe that compliments my new creation! Also decided to divide the batter and make corniest corn muffin and well as cranberries muffin - so that JJ can have them for breakfast tml ^^

Here's the recipe;
======================================
Ingredients : Makes 10-12 muffins (depending on sizes u desire)

300gm all purpose flour
130gm brown sugar (original recipe call for 150gm)
1 tsp baking powder (high peak)
1/4 tsp baking soda
A pinch of salt

120g butter (soften/melted)
2 large eggs / 3 small eggs (beaten)
1 tsp vanilia essence
1 cup of milk (240ml)

1 cup of corn kernels or more if you like.
(I have used 1 cup of corn kernels for half batter and the other half with 2/3 cup of cranberries)

Method:

1. Preheat oven to 210 degC. Position rack in the center of the oven, and prepare muffin tin with paper muffin cups.

2. Melt butter over low heat in a saucepan or you may also soften the butter by placing it into a clear ziplock bag and soften it using a rolling pin before leaving it aside to melt.

3. Combine all liquid ingredients and lastly add in the melted butter.

4. In a separate mixing bowl, sift all the dry ingredients - flour, sugar, baking powder, soda, salt

5. Fold in corn / cranberries. Making sure they are fully coated with the flour so that they will not sink during the baking process.

6. Add the liquids to the dry ingredients and mix until all the flour is moistened. The batter will look lumpy. Be careful not to over mix.

7. Fill each muffin cup till 90% full. For those tall and hard muffin cups, that will not be expandable in size and need not be placed on a muffin tray, fill it only with 70% of the batter.

8. After placing muffin tray into the oven for 1 min, reduce heat to 185degC. Continue baking for 20-30mins until metal skewer inserted in the center of the muffin comes out clean.

a) The dry & liquid mixtures may be prepared in advance. But once they are combined, the batter should be baked without delay, or loss of volume may result.

b) A high temp. is needed to create a burst of steam which will assist lifting the top of the muffin to create a higher setting.
======================================

Here's my tray of muffins. Larger ones are cranberries & smaller ones are corn!

After removing the tray from the oven to cool, for approx 5 min later - immediately remove them from the tray to cooling rack and the bottom of the muffins will not become soggy =) You can see muffins with another type of smaller muffin paper that i have filled with the remaining corn batter (I have only filled about half the small muffin cups with batter and placed them on the baking sheet in my oven without muffin tray, heee - so glad they came in handy!)

Here's the inner look;

Yummmy corniest corn muffins! Such pleased with myself today, finally get to enjoy the fruits (cranberries & corn) of my labour!!! Gonna share them with my colleagues tml! =D

Jap Cheesecake for Vic's birthday!

It’s a day of cooking & baking! I am almost stuck in my little kitchen for the whole day. My beloved family will be coming over for dinner and I baking a birthday cake for my niece – Victoria, she is turning 4 yrs old! =)

Went marketing and with the help of JJ and my bro, we managed to get all ingredients swiftly by 1pm. I have prepared 5 dishes for dinner and also made konnyaku jellies (with longans) for dessert.

As Victoria is down with cough, we decided to bake a cheesecake for her. Geeez, the previous round was a failure, but I am delighted with the end product this round! =D

I have used another recipe for 9” round size cake, reduced the sugar content, lemon zest are grinded in moderation and water bathe with a tray hot water (halfway of cake)

The cake tastes good, just that maybe it's not chilled long enough. I think it should tastes even much better if it's chilled for 1 more day before serving! JJ said it's so much better and i have shown improvement.

Here’s the cheesecake!!

Its such a joyous day for me, everything turned out as good and I am so glad everyone enjoyed themselves! It’s really a day to bless and rejoice!! Hee~

Goodbye my dear prince & princess, I shall look forward being your chefy san-yee (3rd aunt) again!!!

=============================================
Recipe from JY's blog;

9" Japanese Cheesecake
Makes one 24cm (9") cheesecake.

[Ingredients]
230g cream cheese
150ml thickened cream (35% milkfat) - Bulla Thicken Cream.. the one in red cap
60g (1/3 cup) cornflour
5 egg yolks
60 brown caster sugar (A) - used 50gm
finely grated zest from 1 lemon
2.4 tablespoons lemon juice
5 egg whites
60g brown caster sugar (B) - used 50gm


[Preparation]
1. Preheat oven to 150°C. Grease a 24cm(9") round cake tin and line bottom with baking paper.
2. Dissolve cream cheese with thickened cream in a bowl placed over simmering water (or in a double-boiler). Remove from heat. Whisk until smooth. Cool slightly.
3. Beat egg yolks with caster sugar (A), lemon zest and juice. Gradually whisk the warm cheese mixture into the yolk mixture. Fold in cornflour.
4. Beat egg whites until foamy with uniform tiny bubbles. Gradually beat in caster sugar (B), spoonful by spoonful, until firm but not to stiff peaks stage.
5. Fold 1/3 of the meringue into the cheese mixture. Repeat two more times with the rest of the meringue. 6. Pour batter into the prepared tin. Place the cake tin in a deep roasting tray and fill the tray with hot water to halfway up the sides of the cake tin.
7. Baked in water-bath for just over one hour
8. Let cool completely before turning out. If the cake is hard to turn out, assist it by placing the tin over warm water briefly. Dust the top of the cheesecake with icing sugar before serving.
=============================================

Mocha muffin

I wanted to try out some mocha muffins, decided to add on some coffee powder to the recipe of easy-make muffins. But the outcome wasn’t as good as it was expected. I used the muffins cups that I have just bought recently, its taller and perhaps longer time to bake. I have filled up to 80% of the cups but seems like it got overflowed again. I think I really have to manage the volume of the batter each cup / tin better the next attempt. But I think normal muffin cups are easier to handle, though they don’t look fanciful. I did not managed to get a dome-shaped and all became flat-top muffins. Hmm although they does not look as good, I am glad my colleagues like it, its moist and soft =) Hope the next round will be more appealing and i really want to get a high dome shaped muffin!

Here's Mr Flat;

Popovers

Hmm.. wanted to do bake something else to boost up my spirit and end my day with a smile.. hehee.. and was surfing for something easy to do. Guess what, i managed to get the recipe for popovers - under the category of 'Quick Breads'! Find it rather interesting and with such simple ingredients, It should do the job.

I have doubled the recipe to make 12 popovers =)

[Adopted from http://bakingbites.com]

Plain Popovers
1 cup all-purpose flour - used 2 cups (280g)
1/2 teaspoon salt - - used 1 teaspoon
2 large eggs, room temperature - used 5 small eggs
1 cup milk (low fat is fine) - used 2 cups
melted butter, for brushing - used margarine

Preheat the oven to 425F - 225C

Grease a 6-cup muffin tin (or the middle 6 cups of a 12-cup tin) well with the melted butter and place in preheated oven for 1-2 minutes.

In a large bowl, whisk together the eggs, milk and salt. Sift flour over mixture and whisk until smooth.

Remove heated muffin tin from oven and divide the batter evenly into the buttered muffin cups.
Bake for 20 minutes at 425F, then rotate the pan (to ensure even cooking) and reduce oven heat to 350F - 176C. Bake for an additional 10 minutes, until golden brown and crisp.

Remove from pan and cool on a wire rack.

Makes 6 popovers. - made 12!

Here's the poppies!

Hahaha... they really create a 'pop' in my heart and brought me lots of joy! I have no idea whether it should be looking like this, but they are so cute and I'm really impressed with the way they managed to rise such 'high' without any baking soda - just like giant muffins inside the oven.. but after leaving it to cool.. they deflated. Did some research online and realized that i can actually poke a small hole in the top of each popover after baking for 20mins, to release steam and also prevent them from deflating before reducing the oven heat to 176C. Heez.. will try it the next round.. =D

It tastes good whilst it's plain.. crispy on the outer and custardy on the inner. Even much awesome having it with nutella! JJ like it with his favorite peanut butter.. Geeezz.. I will try adding some cheese or even lemon zest for a more refreshing taste the next round. Hmmm..topping it with some icing sugar seems like a good idea too.. hehee... will be bringing them to church for my nephew and niece!! =D

Choc Cheese Cake - Lesson learnt

This is the first time i tried making a cake using a heart-shaped mould i have bought lately.. The lady actually suggested me to use a aluminum foil as a base if i were to bake, otherwise - its more ideal to use it for mousse cake.

Nevertheless, I am all ready to prepare my first combination cake and started to prepare the ingredients.

But after putting it into the oven for merely 10mins, the batter start to ooze out from the mould. At first just a bit was coming out from the left.. then... from the right... and the top.... i did not know what i should do with it. Don't dare to open the oven to clear up the mess as it might jeopardize the process further? I decided to let it go and see what happens after 45mins of baking. It looks really horrible and i have to test using the skewer couple of times as its taking quite a long time to be fully cooked.

After a whole 1 hr and 15 mins, i switched off the oven and let it cool inside for a little while more.. finally... here's the end product... I am very upset and am totally clueless on what has cause this??

I am not sure if its becos i am using a foil as the base.. and the cake is unable to raise properly. Or the heat is not sufficient enough? I am quite upset and stunned on the outcome!

After leaving it to cool and left it to chill in the fridge for 2 hours, i decided to cut the cake... and its abit too sweet..and wet... =(

Hmmm.. its a disaster this round... but i will try again using a proper round tin tray for this cake the next time. Hope things will turn out better!


Well, i guess this is the nicest pic for today's bake =]

Lady's Kisses

Wanna make something nice for my cell meeting this wed - hehe.. and thot that these bite size lady's kisses should be ideal. Gotten this recipe from HHB again! =D So thankful for that.

Started with mixing the melted butter & raw sugar together and then pour in 1 egg yolk, almond essence and followed by plain flour. I am afraid some of my sisters may not like too much of almond hence i forgo the ground almonds this round! (I am a die-hard fan for almonds though, will make almond and hazelnuts next round =D)

Hmm, as i do not have much time to spare - I did not chill the dough for 2 hours as per the recipe.. instead, i only chill for half an hour. Luckily its still firm enough to work on.. have to do it quick so that the butter will not melt in my hands.. *Phew*

Finally got all the 'balls' falling nicely in place on my baking sheet. Trying hard not to put them so closely together so that they will not stick together. =)


They smell so good in the oven that I am wondering if there will be still remainders left after two days. *Hohoho* I will put in a air tight container in the freezer to retain the freshness. Heez

Here's the outcome after 30mins with 160C of heat;

After leaving it to cool for 10mins, i have sandwiched the cookies with nutella hazelnut spread! Wooooh! They look so cute and taste heavenly great. This is such a satisfying bake and I have so happie with my own little achievement. Hehehez.. Hopefully there will be somemore left for wed nite!!


Recipe adopted from http://happyhomebaking.blogspot.com
==========================================================
Method:
(makes 20)

150g (10 tablespoons) butter, softened
115g (1/2 cup) caster sugar - used raw sugar
1 egg yolk
2.5ml (1/2 teaspoon) almond essence/extract
115g (1 cup) ground almonds (almond powder) - did not use
175g (1 1/2 cups) plain flour

filling: 50g plain (semisweet) chocolate, melted - used nutella

Ingredients:

1. Cream butter and sugar with an electric mixer until light and fluffy.
2. Beat in egg yolk, almond essence, followed by ground almonds and flour until evenly mixed.
3. Chill for about 2 hours until firm.
4. Preheat oven to 160 degC (325 degF). Line baking sheets with parchment paper.
5. Break off small pieces of dough and roll into balls with your hands, making 40 altogether.
6. Place the balls on the baking sheets, spacing them out as they will spread in the oven.
7. Bake for 20 mins or until golden. Let cool in the baking sheet for a few mins. Transfer to cooling rack to cool.
8. Melt chocolate in a bowl over a pan of simmering water. Use it to sandwich the cookies in pairs, leave to set before serving.

==========================================================

Egg Tarts - My 1st attempt!

Having sudden cravings on egg tarts and I can't seem to resist the temptation of making my own beloved tarts instead of just getting from bengawan solo the next morning.. but yes.. its already 11:45PM...

Manage to hunt the recipe down from Aunt Yochana's blog!

I do not have any rum compound, so i gave it a miss this round.. Same goes for icing sugar, but I've replaced it with raw sugar. . Hmmm I reduced the sugar for custard from 160gms to 120gm too.

Have left the dough to rest at room temperature and after I am done with the egg custard, I work on the dough by using a cutter and rolling pin. Moulding them into 8 tart moulds wasn't enough.. I decided to use my jelly mould with star print for the tarts, but they will be in mini sizes. Geeez - But there are still leftovers!! Do not want to waste the remaining dough and henceforth i used 3 mini bowls instead. Whahaha..

Here's the pic before putting into the oven for pre-baking process (pls pardon my congested tray);

The tarts were in the oven for 6mins with 175C of heat at the last bottom tray. I remove the tray when the tart turned white and looks half cooked.


Poured the egg custard - without knowing how much is enough, I just put nicely to the level I seen in stores. Hahaa.. but to my surprise, I still have about 150ml of custard left... but sad to say, I have no more dough already.. Perhaps the tart moulds i used differ in sizes, hence they can't meet up to the exact quantity of custard needed. Not sure what I could do with it though and it landed in the bin..

Fumes came out from my oven after 15mins. I was so worried - tarts were abit burnt and custard seems like they are oozing out any moment. Pheww.. I open glass door of the oven and let them cool down.

Another 10 mins later, they look slightly better and here's the pictures.


JJ, who will always try out my first attempts... is waiting to try them out already.. as they still look edible but not sure how it taste like! Hahaha.. I pop the mini tart into his mouth and to my delight, he said 'Passed'.. Hohoho.. I am so happy and contented with my 1st attempt's results. I will make with reduced sugar, perhaps to 100gm next time - as JJ commented it's still abit too sweet. =D


Hoooooray!! Mission accomplished with contentment!! It's not really looking great but i know it will be even better the next round! =D

Cheerios!
==========================================================
Ingredients:
Pate Sucree:
125 gm. Butter - chilled
60 gm. icing sugar - used raw sugar
1/2 egg white
1 egg yolk
200 gm. plain flour
1/2 tsp. vanilla essence
Egg Custard:
280 gm. fresh milk - used HL milk
160 gm. sugar - used 120gm
3 nos. eggs
1 tsp. rum- did not use any as i did not buy...will try next round =)
1/2 tsp. vanilla essence

Method:
(1) For pate sucree: beat butter and icing sugar till well mixed.
- I've used mixer for this step
(2) Add in white and yolk and mix.
(3) Add in vanilla essence and then the flour and mix into a dough. Rest for 10 mins. Press dough into small tart moulds.
(4) Bake the tart shell till half-cooked.
(5) For egg custard, heat sugar and milk together. Once sugar dissolves, off heat.
(6) Whisk eggs and pour into the milk mixture. Do not whisk till frothy.
(7) Add in rum and vanilla essence.
(8) Sift the egg custard and pour into tart moulds and bake at 175C till egg custard sets.

==========================================================