Carrot Cake with Cream Cheese Frosting

It is Father's Day!! As usual, we are celebrating for 3 fathers... for my dearest Dad, Father-in-law, and my hubby. Today, we are having home-cooked dinner at my house. Well, i am not doing the oily cooking in the kitchen, all the dishes are prepared by my maid. My responsibility is for the after-dinner dessert. Haha!!....

After flipping my recipes for the whole night at Father's Day eve, i decided to do a healthy cake for them.... Carrot Cake , of course with my favorite Cream Cheese Frosting. 一举两得 ！！

For the sake of parents and parents-in-law, i reduce the sugar very much to suit their taste and health. Therefore, this cake turn out not so sweet, but eating with the cream cheese is just nice!

Recipes from Cooking Crave

Ingredients:
(A)

3 eggs

150 g milk

300 g sugar (i used 150g brown sugar)

1/2 tsp salt

(B)

180 g vegetable oil

(C)

280 g plain flour

1 tsp baking powder

1 tsp baking soda

1 1/2 tsps ground cinnamon

(D)

200 g carrot, shredded

120 g walnuts, chopped

Topping Ingredients:

125 g cream cheese

30 g butter

40g icing sugar

Method:

Cake

1. Whip (A) until creamy. Add (B) and whip until well blended.

2. Sieve in (C) and mix until well blended.

3. Add (D) and mix well.

4. Pour the batter into greased and lined 9"round pan. Bake at 180c for 40-50 minutes.

Topping

Beat cream cheese until smooth. Add butter and beat until well blended. Add sugar and beat until well combined.

Oreo & Cheese Truffles

Cream Cheese & crushed OREO
This is a very simple and easy,yet super delicious dessert. Simple ingredients to prepare and very easy steps to follow.
The most important thing is, it is cheese + OREO + Chocolate!!!
Outside coated with chocolate, and when you give it a bite, it just gives you a pure-creamy cheesy taste inside with irresistable OREO!!
(Remember to freeze it all the time to keep it hard.)
Recipes from Kraft

Ingredients:
1 pkg OREO Cookies, finely crushed, divided
250g PHILADELPHIA Cream Cheese, softened
1 pkg. (8 squares) Semi-Sweet Chocolate, melted

Methods:
1. MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.
2. DIP balls in melted chocolate; place on waxed paper-covered baking sheet.
3. Sprinkle with remaining cookie crumbs.
4. REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

How to Easily Dip Truffles:
To easily coat truffles with the melted chocolate, add truffles, in batches, to bowl of melted chocolate. Then use two forks to roll truffles in chocolate until evenly coated. Remove the truffles with forks and allow excess chocolate to drip back into bowl before placing truffles on prepared baking sheet.

Egg Tarts

a href="http://3.bp.blogspot.com/_dFAjrbIymCY/SjXTQwAUXfI/AAAAAAAAAwo/gNJ6Gv4jBVE/s1600-h/eggt1.jpg">Egg tarts are the most favorite pastry dim sum for everyone.

Best for tea-time with a hot coffee... hmm...

My family also love it! I am very happy and satisfy with this recipe. If you also share the same taste-bud, give this a try!!

The above pictures are taken when the egg custards are bake for 15mins. I don't wanna a "burnt" egg tart.

(Pictures Below, 2nd Version)-- As my hubby requested for a more taste of burnt, i put these 7 tarts into the oven again for another 10mins at 150C .

Do they look like Portuguese Egg Tarts?? :)

Recipes from Eupho Cafe

Tart (ingredients:)

125g butter

50g icing sugar

1/2 egg

200g superfine flour

Tart (methods:)1. Whisk butter and icing sugar until creamy and pale.2. Add in 1/2 egg spoonful by spoonful after each has fully mixed.3. Pour in the flour, and use hand to knead and form a dough. Leave it inside the frigde for 10mins....... 10mins later......4.Assembly the dough into 12 baking cups. Prick with some holes, bake at180C for 10mins.
Egg Custard (ingredients:)41/2egg (the 1/2egg is from the remaining from the tart above)300ml fresh milk100g castor sugarEgg Custard (methods:)1. Boil the fresh milk , and stir in castor sugar until dissolved. Leave cool.2.Slightly beat the eggs with fork. Strain the egg into the cool sweet milk. Stir slowly to avoid bubbles. ..... after the tart was baked for 10mins.....3.Pour the egg mixture into the tart. Bake 180C for 10mins (if you don't wanna a burnt look)OR bake 20mins (if you want a Portuguese looks) heeee........Bake 180C for 10mins, turn to 160C for another 5mins.

Chocolate Cake w Creamy Banana

Initially i am not intended to post this on my blog. :(

I baked a hard chocolate cake by the stupid oven. (the old-fashion round type, which can't set the tempreture and timing)

Wrong jugdement story:

When i was just to put in the cake to bake, in my Europa Built-in oven, i suddenly changed my mind. In order to save the higher electricity, i chose to bake in the stupid round oven. And, the tempreture kept going up until 300C. I off the switch, let it cool for a while, then on the switch again. It baked..... and went up to 300C again, then i switch off. For the third time, i on the switch again. Now, you can imagine the cake was being baked in a VOLCANO OVEN!!!

I am thinking, is the oven stupid... or me??!!! I am not going to use it ANYMORE!!

So,... the hard chocolate cake was coming out by very much disappointment..... OverCookeD!

I still insist on preparing the banana and whipping cream... yet the taste come out quite satisfactory. If this is a soft chocolate cake, it will be FAnTastiC....!!

I decided to post it now, because i want to share this creativeness and creamy taste of the filling.

I am sorry i had forgotten where/ which blogger i came across the idea from.

You may try your own chocolate cake recipe, and use this filling for a DiFFerenT taste of Chocolate Cake!

Recipes for filling:

You need to prepare:

2 ripe bananas, sliced abt 1cm

150ml non-dairy cream, whipped

You need to do:

1. Cut the cooled chocolate cake into 2 layers.

2. Spread 1/2 of the whipped cream on the bottom layer. Assembly the banana evenly. Continue to spread the remaining whipped cream on top of the banana. Cover with the top layer of chocolate cake.

3. Refrigerate few hours before serving.

Baked Macaroni with Cheese

Oh no, I m addicted!! Excuse me to post recipes with CheeSE.. cHEEse... and ChEeSe!!

I like the white sauce, but found it too watery. Guess i may add in some grated cheese while cooking the sauce to make it more sticky??!!

(A)180g macaroni, cooked

(B)white sauce:

20g butter

20g flour

50ml hot water

250ml fresh milk

1 cube chicken essence (I used Maggie Brand)

(C)2 medium size sausage, sliced (I used AYAMAS sausage with cheese)

1 tbls chopped garlic

(D)4 slices of cheddar cheese

Methods:

Prepare white sauce:

1. Dissolve flour and chicken essence in hot water. In a sauce pan, heat the butter, and pour in the above hot water. Cook for 2 mins.

2. Add in fresh milk and continue cooking and stirring until boil and become sticky, for around 3mins. Off the gas, and set aside.

To fry the sausage:

1. Put a little oil in the sauce pan, cook the garlic and sausage.

To assemble:

1. In a baking tray, line the cooked macaroni at the bottom.

2. Assembly the sausage on top of the macaroni.

3. Pour half of the white sauce.

4. Put the slices of cheddar cheese on top. Then pour the remaining white sauce of top.

5. Bake 180C for 20mins or until the top turns brown. Serve Hot.

Blueberry Cheese Tart

Small Cheese Tart (chocolate or blueberry flavour) is a MUST BUY, whenever i go to Milky Cake House. This is an order from my eldest daughter!! Haa.... Yes, it is also my favourite....(anything goes with CHEESE )

Small tarts are nice. Finished within few bites! Not too full nor greasy.

There is one thing i want to highlight here.....(A method to remember......)

Notice or not?

This recipe directs us to bake the tart for 10mins before filling in the cream cheese. This really make a different "biting texture", a very CRUNCHY tart shell.

To compare with the previous tarts i baked, which never separate the baking of tart and filling, (bake all at one go). It has a soggy texture once it is cool.

Recipes to share .... from 温馨小屋

Tart dough:

90g butter

40g icing sugar
1 egg yolk

190g flour

Methods:

1. Whisk butter and icing sugar until creamy. Add in egg yolk and continue whisking until well combine.

2. Pour in flour. Use hand to knead into soft dough.

3. Arrange soft dough to fill 22 small tart mould. Use fork to prick some holes on the dough.

4. Bake 180C for 10mins. Take out from oven and set aside.

Cream Cheese filling:

125g cream cheese

20g caster sugar (may reduce due to the sweetness of your blueberry)

1 egg yolk

1/4tsp lemon juice

100ml whipping cream, whisked

few drops of blueberry filling

Methods:

1. Cream sugar and cream cheese until creamy and smooth, add in egg yolk. Continue beating, and add in lemon juice. Later fold in the whipping cream (already whisked)

2. Drop a table spoon of batter into tart. Then, drop 1/3 tea spoon blueberry filling on top of the cream cheese batter. Use toothpick to draw 3 circle, to create marble effect.

3. Bake 180C for another 15mins.

4. Leave cool and refrigerate few hours before serve.