Friday, August 28, 2009

Chocolate Chips Muffin

This recipe followed my previous bake for Nutella Frosted Cup Cakes .

The baking process is really refreshing. It's because of the aroma coming from the oven. Yes, it's really aromatic and appetizing. My daughters are so delighted and eager to have a bite!
However, i need to admit that i am too greedy. I added in too many of Chocolate Chips. It may be a bit too sweet, and require lots of water. Opps! ;P

140g butter, softened
100g castor sugar
3 eggs
1/2 tsp vanilla
200g sifted flour
1/4 tsp salt
2 tsp baking powder
chocolate chips

1.Preheat oven to 180c. Grease baking dish with butter.
2.Cream together butter and sugar until light, around 2 minutes.
3.Add in eggs one at a time, until fully incorporated.
4.Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains.
5.Stir in chocolate chips, and fill the baking dish with batter. Spinkle somemore chocolate chips on top.
6.Bake for 25 minutes.Remove to a wire rack to cool completely.

Thursday, August 20, 2009

NY Cheese Cake

My cousin, Rachel tempted me to bake this! I got the recipe from her and crazily bought 2kg of cream cheese to store. (Just to get 50% cheaper in restrited quantity)

My first cheesecake was given birth 10 years ago. It's Philadelphia 3 easy steps cheese cake recipe, which is exactly the same as followings. 10years back, i was instructed to normal bake it; Now, this recipe is using the same ingredients but required bath-baking. I am very curious and wondering, different baking method for the same ingredients..... what will happen to the texture??? So, i am very eager to try it out to find out the answer!

Another reason for the urge to bake is.... the CRUST!!! Do you notice that, this crust is not made by crushed biscuits or Oreo cookies with melted/soft butter??? YES! i just wanna to try it out!!!
The cheesecake taste SilkY & MilkY! The walnuts crust really adds flavours to the plain cheesecake. GOOD!!


5 tablespoons unsalted butter, softened
3 tablespoons of sugar
1 egg yolk
125g all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
80g chopped walnuts

Prepare 1 8-inch spring form/round pan, bottom buttered, lined with a round of parchment
In a bowl, cream together the butter and sugar until light and fluffy. Beat in the yolk until smooth.
In a separate bowl, combine the dry ingredients and gently fold them into the butter mixture with a rubber spatula. The mixture will be crumbly.
Press the dough down evenly and firmly to cover the pan bottom, which has been buttered and lined with a round of parchment paper.
Bake for about 15-20 minutes at a low temperature (160C preheated oven), until the dough is golden and baked through.

Cheesecake Filling:
750g cream cheese
150g sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
3 eggs

Beat the cream cheese until smooth. Remember to scrape the mixing bowl and continue beating.
Add the sugar in a stream, mixing until just combined. Stop and scrape.
Add the vanilla extract and lemon juice. Mix only until absorbed. Stop and scrape.
Add the eggs, one at a time, mixing only until each is absorbed. Stop and scrape after each addition.
Pour the filling into the pan over the crust , and place the pan in a jelly-roll or roasting pan filled with water to a depth of 1/2 inch.
Bake the cheesecake for about 60 minutes, or until firm except for the very center. Remove from the pan.
Cool completely. Wrap the cheesecake in plastic or foil and chill overnight before unmolding.

Monday, August 10, 2009

My 1st Tiramisu

I have longed for trying to make my own Tiramisu. Finally, i got all the ingredients to start.

This is no fuss, super fast and easy. Just put in the fridge for 4 hours, it's firm and easy to cut and serve.

I don't really satisfy with this first attempt. I found the finger biscuits are not soggy enough, and it doesn't give me the taste of coffee. I think the main problem lays with the method i used. In order not to have a over-dip biscuits to become very soft, I "BRUSH" the coffee on the finger biscuits. I think that's why it didn't absorb well. The better way is to "DIP" half the finger biscuits into the coffee. *Important note*

(Tiramisu CreamCheese)
250g cream cheese
250ml whipping cream
2 eggs
50g icing sugar

(Coffee Mixture)
2 tbs 3-in-1coffee
1/3 cup boiling water

unsweetend cocoa powder
lady fingers

(Tiramusi CreamCheese)
1. Beat egg yolks and cream cheese until well combined.
2. Beat egg white and sugar until peak form.
3. Beat whipping cream until stiff.
4.Stir together the above three mixture to become Tiramusi CreamCheese.

(Coffee Mixture)
1. Boil 1/3 cup water, and stir in 2 tbs of 3-in-1 coffee to dissolve.

1. Prepare a clear glass dish or bowl.
2. Dip finger biscuits into coffee mixture, and assembly in the bowl.
3. Spread the Tiramisu CreamCheese on top of the biscuits.
4. Dip finger biscuits into coffee micture, and assembly on top of the creamcheese. Slightly press.
5. Spread the remaining creamcheese on top. Sprinkle with unsweented cocoa powder.
6. Refrigerate for at least 4 hours.

Monday, August 3, 2009

Nutella Mud Cake

Nutella AGAIN!!! This is definately a MUST BAKED recipe for readers.

Although it looks the same as my last baked, Chocolate Moist Cake w Chocolate Fudge Topping , the texture is totally different. The previous is soft and moist, but this is simply RICH and FUDGY!
With both Nutella and cocoa powder, you can't doubt the taste of CHOCOLATY!!! can you?

Anyway, i didn't follow the below recipe for the chocolate ganache, since i got no stock of whipping cream in my kitchen. Instead, i use back the last recipe of chocolate fudge topping. It never failed the taste!! Oh, i just love it!

- 185g cake flour
- 40g cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 salt
- 90g butter, soften at room temperature
- 90g Nutella spread
-150g sugar
- 2 eggs, lightly beaten
- 200ml plain, non-fat yogurt

1) Preheat oven at 170 degC. Line bottom of a 20cm (8") round pan with parchment paper. Grease and flour the sides of the pan, set aside.
2) Sift together cake flour, cocoa powder, baking powder and baking soda. Set aside.
3) beat butter and nutella for 1 min. Gradually add in sugar and salt, beat on high speed for about 5 mins. Scrape down the sides of the mixing bowl
4) Dribble in the eggs slowly, beat constantly for about 4 mins.
5) Using a whisk, fold in 1/3 of the flour mixture, follow by 1/2 of the yogurt, alternate ending with flour. Mix till well blended but do not overmixed.
6) Pour batter into the greased pan, smooth the top evenly with a spatula.
7) Bake for about 60mins or until a toothpick inserted into the centre comes out clean.

Chocolate Ganache

- 75g Dark Chocolate
- 75g Whipping Cream
- 15g Butter

Bring cream to boil than pour over chocolate, stir till well blended, add in butter, stir to blend and leave to cool