Coffee & Oat Cake

The aroma of coffee with the healthy Quaker Oat, what do you think of the taste?

I used the Rich Nescafe Gold, the cake smells extremely aromatic. With the oat added in the batter, besides moist, you can actually taste the flakes of oats there.

To make it more healthy, i lessen the sugar to 80g only. I also add in more flour (100g cake flour) as i found it too "watery".

Look at the above pics, you may find that it is very much "shorter". It looks like "CAKE BAR"?? Haha... Yes, the recipe below only gives me very little batter. If you are baking this, i suggest to double up the following recipe.

Enjoy your baking....

Ingredients:

125g butter

110g fine sugar

2 eggs

75g flour/cake flour

1tsp baking powder

60g oat

3tsp instant coffee

1/2tbsp hot water

Steps:

1. Preheat oven at 175C.

2. Sift flour and baking powder together, set aside.

3. Mix instant coffee and hot water together, set aside.

4. Cream butter and sugar until light and fluffy.

5. Slowly beat in egg until well combined.(If batter curdle add in some flour)

6. Fold in flour and coffee alternately until well combined.

7. Lastly fold in the oat.8. Pour batter into a lined and greased loaf pan.

9. Bake for 40-45mins, if skewer comes out clean when inserted into cake then it done.

10. Leave cake to cool in pan for 5mins then remove and cool on a wire rack.

Double-layer Chocolate Cheese Cake

CHEESECAKE again.......

This really catches my eye, when i came across this recipe. Don't you agree that the double layer of cocoa and vanilla .... just BeaUtiFul and tempting??

The combination of cream cheese and whipped cream (with non-baked method) really create an extremely creamy texture that everyone will love it.

After a spoonful into mouth, my kids thought that was "Ice-CreaM"!!!

Must Try!! A very yummy cheesecake cum DESSERT, i would say.

Base:

60g unsalted butter (melted)

150g Oreo cookies (crush)

Filling:

250g cream cheese

200g non-dairy cream

40g sugar

1 egg

2 tbs gelatin

100g chocolate bar

2 tbs cocoa powder

Methods:

1 ) Beat non-dairy cream until fluffy and put into fridge

2 ) Mix the crushed cookies with melted butter. Press the cookies mixture into the bottom of the pan (may use the back of a metal spoon to press)

3 ) Melt gelatin with warm water

4 ) Beat cream cheese, add in sugar, gelatin and also egg. Continue to beat the batter until smooth

5 ) Add in non-dairy cream

6 ) Pour half of the batter into the pan and place into freezer

7 ) Melt chocolate bar, add the melted chocolate into the rest of the batter and mix evenly

8 ) Add in cocoa powder into the batter

9 ) Pour leftover batter into the pan and place in fridge for at least 4 hours

Cheddar Cheese Cake

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Most people baked cheesecake with cream cheese. But guess what?? This is CHEDDAR CHEESE CAKE!! Yes, no doubts! It's the cheese that we eat with our bread for breakfast.
I am very curious how will this recipe turn out? Well, you can see from the photo. The grated cheese on top of the cake has the savory taste of cheddar cheese. This accompany with the soft and moist, rich buttery cake.

Ingredients:
250g Butter
200g Fine Granulated Sugar
4 Egg
100g Cheddar Cheese, Grated
280g Flour, Sieved
1 Teaspoon Baking Powder
100ml Milk
50g Cheddar Cheese, Grated (for topping)

Methods:
1. Whisk the butter and sugar till creamy and pale.
2. Add in eggs one by one after each has well combine.
3. Then, add in the 100g grated Cheddar Cheese.
4. Follow by the milk, continue stirring.
5. Pour in the shifted flour and baking powder. Use spatula to stir by one direction ONLY.
6. Sprinkle the 50g grated Cheddar Cheese on top for more fragrance and nicely presentation.
7. Bake at 180C for 45 mins8. Best to serve warm

Strawberry Thumb-Print Cookies

Cookies for your sweet-tooth!!

Soft cookies with sweet strawberry jam topping. I Love it!

I am thinking of a recipe to get rid of my Strawberry Jam. And i saw this in Newspaper. How coincidence!! Simple way and very easy.

Recipe:

100g butter

100g flour

100g almond ground

2 egg yolks

50g sugar

strawberry jam

Ways:

1. Cream butter and sugar until combined.

2. Add in egg yolks, continue beating until well combine.

3. Fold in the sifted flour and almond ground to form a dough.

4. Refrigerate the dough for 20mins.

5. Divide the dough to 30 small balls. Slightly press with your thumb on top.

6. Bake at 180C for 15 mins.

7. Take out the cookies from the oven and use a small spoon to fill in some strawberry jam into the small hole.

8. Bake for another 5mins.

Chocolate Moist Cake w Chocolate Fudge Topping

Who can resist this???

The chocolate cake is Moist, the topping is just nice, not too sweet. Very nicely presented!!!

Story behind the process:

I started to steam the cake at 8.30pm. According to the recipe, it should be done by 9.15pm.

But the batter was not set yet, still very sticky. I continued to add hot water, and steamed. Until 10pm, it has been 1 1/2 hour, still sticky. I wonder whether it is the problem that i never cover the steamer with lid.

To get it cooked faster, i changed my mind and put it into the oven. After baking for 40mins, the chocolatey smell was coming out from the kitchen, and it was DONE!!!

I was happy enough with the result, at least i didn't make a failed cake after working for the whole night. I prepared the chocolate fudge topping (i halve the recipes, make it less sweet for kids).

After taking the photo for the beautiful cake, it's already 11.20pm. Luckily i don't need to do the washing, just leave to KAKAK for the next morning. Or else, i can only go to bed after mid-night. ;p

This cake is worth trying.

Recipe from Cooking Crave

Ingredients:

180 g butter

150 g castor sugar

200 g full cream evaporated milk

2 eggs, slightly beaten with fork

100 g plain flour

50 g cocoa powder

1/2 tsp baking powder

1/2 tsp baking soda

Methods:

1. Combine castor sugar, evaporated milk, vanilla essense and butter in a saucepan.Stir over low heat until sugar is dissolved and butter is melted, turn off the fire and keep warm.

2. Add the beaten eggs into the slightly cold evaporated milk mixture and stir till well mix.

3. Sift the flour, cocoa powder, baking powder and baking soda into a large mixing bowl, then pour the eggs mixture over the flour and stir till well mix (cake batter should be runny) Heat up the steamer.

4. Lined and greased a 8 or 9 inch round baking pan.Pour the batter into the lined pan and place the pan into the steamer and cover the top of the pan loosely with a piece of aluminium foil.Steam over medium heat for 45 mins.

5. Cool the cake in pan before turning out for further decoration.

Chocolate Fudge Topping:

200 g condense milk

1 tsp vanilla essense

2 tbsp corn oil

20 g cocoa powder, sifted

a pinch of salt

Methods:

1. Combine the sifted cocoa powder, condense milk and oil.

2. Stir over low heat till thicken.

3. Add in salt and vanilla extract or essense.

4. Cool the chocolate topping a little before spreading on the cake.

Peach Cheese Cake

This Peach Cheese Cake has added yogurt into its fillings. It's different from other cheese cake which use whipping cream instead. As the amount of yogurt is more than cream cheese used in this recipe, it has stronger yogurt flavour. I used 300ml peach yogurt, and 500g can peach. Can you imagine how PEACHY my cheesecake is???

Super YummY!!!

Recipe from Small Small Baker

Ingredients Base:

120g digestive biscuits

70g butter, melted

Filling:

250g cream cheese, softened

60g caster sugar

2 egg

400g canned peach slices (leave some for topping)

200g peach yogurt

Method Base:

1. Crush biscuits in a food processor or with the end of a rolling pin.

2. Add melted butter and stir well to combine.

3. Press into the base of a 9 inch springform cake tin.

Filling:

1. Beat cream cheese and sugar until smooth.

2. Add egg and mix well.

3. Chop half of the peaches into small pieces and fold into cream cheese mixture together with the yogurt.

4. Pour into chilled base and bake at 180C for 25 minutes or until firm. Allow to cool in oven with door slightly ajar. Refrigerate when completely cool.

5. Top with peach slices and serve.

Sweet Potato Donuts

I came across this recipes with delights. It is my eldest daughter and my favorite. We will sure buy lots when visited Malay stalls. I like this donuts that made from sweet potato rather than the one with self-raising flour. This is much more tasty and healthy. The recipe called this Kuih Keria, which i never heard of before. As we usually call this 甜甜圈 !!

Share with you this easy handmade snacks...

Recipes from Honey Bee Sweet

Ingredients:

350g sweet potato

6 tbsp all purpose flour

1/2 tsp baking powder

1/2 tsp salt

Syrup to coat:

7 tbsp caster sugar

4 tbsp water

Methods:

1. Cut the peeled sweet potatoes into smaller pieces and steam till it's soft enough to mash.
2. Mash the sweet potato and add in the flour, salt and baking powder. Mix well till you get a soft dough.
3. Scoop about 2 tbsp worth of the dough and roll it into a log and join the 2 ends together to form a doughnut shape. Repeat with the rest of the dough till everything is used up.
4. Heat up some frying oil in the work at medium heat and fry the doughnuts till it's golden brown. Remove from oil and place on paper towels.
5. In another sauce pot, add the sugar and water in. Start boiling the mixture till it's slightly thick consistency. Remove from fire.
6. Add the doughnuts into the sugar syrup and stir well till all is coated. Quickly remove the coated doughnuts onto platter to cool. There will be a thin sugar crystallized on the surface.

Ban Chien Kuih

Emhh... !! Now i no need to visit the "Pasar Malam" to get this Ban Chien Kuih. I can have my homemade one at home anytime. This is the thicker type of kuih, not the thin and crispy style.

I strongy recommend this recipe!! See the above pics, the texture just turn out to be the same as those sell at "Pasar Malam". YuMYuM :) For those sweet corn fans, add in some creamy corn for the filling. Oh, My saliva is droolling!

Ingredients for batter:

200 grms of flour

2 tsp of baking powder

3/4 tsp of baking soda

1/2 tsp of salt

50 grms of sugar

160 ml water

160 ml milk

1 egg

40 grms melted butter

Filling:

1 cups of toasted peanuts - grind coarsely

1/2 cup of sugarsome butter

Method:

1) In a large bowl add in all ingredients for batter. Mix ingredients well into smooth batter. Set aside in the fridge for 2 hours.

2) Heat up a non-stick pan and very lightly grease it with a bit of oil. Clean off any access oil with a paper towel.

3) Pour a ladle full of batter into the pan and swirl the pan is full cover with batter. Put more batter if you want a thicker pancake.

4) Sprinkle some peanuts, sugar and a few dollop of butter then put a cover over it.

5) Cook until the centre of the pancake is cooked and the edges brown.

6) Remove and fold into half.

7) Serve.

Oreo Butter Cake

I am Oreo fans. I tried this recipe with high expectation. I thought it should be moist and soft, but the texture turned out like muffin. Too much flavour of flour to my taste. Maybe i should reduce 1tsp baking powder to 1/2 tsp. For those who are also Oreo fans and love to try out this recipe. I suggest you to line the batter in muffin cups, and place a piece of Oreo cookies on top.

Ingredients:
225g cake flour (or Top Flour)

1 tsp baking powder

½ tsp baking soda

½ tsp salt

85g unsalted butter, cut into pieces

150g sugar

2 eggs, beaten

1 cup(240ml) nonfat unsweetened yogurt

1 tsp vanilla essence

80g Oreo cookies, roughly crushed
Whole Oreo cookies for decorating

Methods:

1) Preheat oven to 180C and grease or line a 8-inch round tin.

2) Sift together cake flour, baking powder, baking soda and salt.

3) Cream the butter and sugar until light and creamy. Dribble in eggs slowly, about 1 tbsp at a time, beating constantly for about 2 mins.

4) On LOW speed, beat in 1/3 of the flour mixture until just combined. Beat in ½ of the yogurt. Then beat in 1/2 of the remaining flour mixture, followed by the remaining yogurt, and vanilla extract. Finally beat in the remaining flour mixture.

5) Lastly, fold in the crushed cookies.

6) Pour into prepared tin, arrange whole Oreos on top and bake for about 30 - 40 mins till skewer inserted comes out clean.

7) Cool in pan for 5 mins. Unmold and cool completely.