Tuesday, October 12, 2010

Cheesecake Galore!

One of the cheesecake I baked during my open house last two weeks. This is what happened when you keep it for so long, I forgot which recipe did I used!! Hahahaha. Oh kejap, I think I remember something (yes I should try shouting next time if I forgot something). Ah yesss. That's the one.

This cake was loved by everyone! Ceh semua I baked was loved by everyone (this is not a statement). Hehehe. Ok now seriously, everyone's loved it!

Baked White Chocolate Cheesecake
Adapted from Homesweethome

150 gm digestive biscuit/crushed
80gm butter/melted
180gm white chocolate
500gm cream cheese (at room temperature)
300gm sour cream (I don't have this)
3/4 cup caster sugar
1tsp vanilla essence
3 eggs
Chocolate ganache/whipping cream

  1. Heat the oven at 160 Degrees Celcius. Prepare your baking pan.
  2. Grate coarsely 3/4 of your white chocolate (leave some for hiasan)
  3. Mix together the biscuit crumbs and melted butter. Press evenly on your baking pan and chill for 30 minutes.
  4. In another bowl, beat cream cheese, sugar and vanilla essence until well incorporated. Then add eggs, one at a time.
  5. Pour the cream cheese mixture onto the biscuit pastry and mix in the grated white chocolate. Stir gently with a fork.
  6. Bake for 50 to 60 minutes.
  7. When it is done, turn off the oven and open the door a bit but do not take your cake out. Let it be in the oven for the next 2-3 hours.
  8. Chill the cake in the fridge for 4 hours.
  9. (Since I ran out of whipping cream) Pour chocolate ganache on top of the cake. Sprinkle the leftover white chocolate. Ready to be serve when it has cool completely.
And this is another chessecake I baked last week. I have another box of cream cheese and some raspberries so Afi requested me to bake some. I halves the ingredients since they were only two of us at home (which took 3 days to finish!).

Strawberry-Raspberries Cheesecake Slice
Adapted from My Kitchen Snippets

3/4 cup crushed digestive biscuit
6 tbsp melted butter
250gm cream cheese
1/2 cup sugar
1 tbsp flour
1 egg
3 tbsp strawberry jam
Fresh raspberries for decoration

  1. Preheat the oven to 325 F. Grease and line a 6"x6" square baking pan with parchment paper.
  2. Mix crumbs and butter together and press firmly on the bottom of the pan.
  3. Beat cream cheese, sugar, flour in a bowl on medium speed until well blended. Add egg at low speed. Mix well. Pour over crust.
  4. Drop the strawberry jam on different sites on the batter. Use a knife and make a marble effect on it.
  5. Bake for 40 mins or until it is done. Refrigerate overnight before serving.
  6. Arrange raspberries on top of the cake.

Wednesday, October 6, 2010

Bread Pudding

Ok ini recipe jump. Jump disini bermaksud lompat macam potong que because I want Yasmin to try it. Yas, I know you're reading this and this post is specially for you!

The first time I ate bread pudding was like 10-12 years ago. My sister baked it (yes kakak you baked before aite? Hehe). And that was also the last time I ate bread pudding. Pathetic I know. So, there were some leftovers of the sides of the breads (you know the hard/brown thing that people cut and throw when they're preparing for sandwiches?) from last Sunday sandwiches. I had 2 long loaf of Gardenia bread (What was I doing with that many sandwiches? Hehe) and I really don't want money wasted just like that if we throw it. So I keep it.

And yesterday I baked a bread pudding. Sedap sedap tak tipu tolong lah percaya!

Pecans streussel topping.

Sorry. I couldn't resist the temptation that even before I get my camera ready, I scooped it for food testing. Ok pass. Hahaha.

Actually this bread pudding has it custard sauce that goes with it but I wanted to try it first. I don't want it to be that sweet. I know I have sweet tooth but just as a precaution, when you have dessert in your place twice a week, hurm? And I reduced all the amount of sugar one quarter each. And I am relieved that I did! The sweetness, just perfect!

But what I didn't know, bread pudding is like your substitution of rice. I took one small square and not even finishing half, dah full. Eggs+breads? No wonder lah!

The Best Bread Pudding
Adapted from Paula Deen

2 cups granulated sugar (1 3/4 cups)
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed Italian bread, allow to stale overnight in a bowl
1 cup packed light brown sugar (3/4 cup)
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans
1/2 cup yellow raisins

Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Mix together granulated sugar, eggs, and milk in a bowl; add vanilla and raisins. Pour over cubed bread and let sit for 10 minutes.
In another bowl, mix and crumble together brown sugar, butter, and pecans.
Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

Tuesday, October 5, 2010

Coconut Cupcakes

I know the recipe called for coconut cupcakes but I can assure you it tasted more like the usual vanilla cupcakes. It was the best! Memang best. Dense and moist. And sedap! Sumpah!

It was for my friend's hantaran actually. I baked the trial cupcakes few days before, alter the ingredients a bit then voila!

Coconut Cupcakes
adapted from

6 oz (1 1/2 sticks) unsalted butter
1 cup sugar
3 large eggs at room temperature
1 teaspoon vanilla extract
3/4 tsp almond extract
1 1/2 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp kosher salt
1/2 cup buttermilk (I substitute with coconut milk)

Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the coconut milk to the batter, beginning and ending with the dry. Mix until just combined. Fold in coconut.

Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

For the frosting, I'd been dying to try Italian Meringue Buttercream. I was told it was awesome so I just had to try. There were a few recipes/methods available but I opted for the simpler one.

But you know what? I hate how it tasted like. Macam ada one thick layer on my tongue after makan and it tasted empty. So no, I won't try it again unless someone assure me to.

Friday, October 1, 2010

Carrot cake and Dates bar

So my sister in law (erk I must get used to it) asked me to bake a carrot cake for her for raya. But I already preparing for a cheesecake so I told her I nanti. Nanti Shaleen bake.

This was the second time I bake using this recipe. The first one wasn't what I expected for. And that was 3 months ago. But I won't give up. I just though maybe I'd missed out somewhere so baked it again for the second time.

And it fails. Big time.

It was too spongy!! I don't know if that was what it should tasted like but I don't think carrot cake was supposed to be spongy macam sepan. There, sepan tau! So sila. I drew my line, just here.

And this on the other hand was my favourites. It was dense and full with nuts and dates. I know my Mom would love it and she did :)

The Bar
Adapted from Thepioneerwoman

1-½ cup Butter, Melted And Then Cooled
8 ounces, weight Pitted Dates, Chopped Coarsely (around 1 1/2 Cups
1-½ cup Walnuts, Chopped
1 cup Pecans, Chopped (optional)
2 cups All-purpose Flour
½ teaspoons Salt
¼ teaspoons Baking Powder
¾ cups Packed Brown Sugar
¾ cups White Sugar
4 whole Eggs At Room Temperature
1 teaspoon Vanilla

Preheat your oven to 350 degrees F.

2. Take 2 tablespoons of the melted butter and brush your pan (one 9×13 pan or two 8×8 pans), making sure to grease the sides as well.

3. Set the coarsely chopped dates, walnuts and pecans (if using) aside in a bowl. (If the dates you are using are too dry, you can soak them in a little bit of liquid. Make sure you drain them before mixing them in with the nuts.)

4. Sift the flour, salt, and baking powder into a bowl. Set aside.

5. Mix the remaining 1 1/4 cup melted butter and sugars until well incorporated.

6. Add the eggs one at a time, mixing well after each addition.

7. Add in the vanilla.

8. Reserve ¼ cup of the flour mixture. Dredge the date and nut mixture with the reserved flour. Use more of the flour mixture if needed.

9. Mix in the rest of the flour mixture with the wet ingredients. Do this gently, by hand, until just incorporated.

10. Fold in dredged dates and nuts with the batter.

10. Pour the batter (it will be very thick) onto the buttered pan(s).

11. Bake for 30 or more minutes, until light golden brown. It can take up to 40 or so minutes to cook, so keep checking. The bars are done when a toothpick inserted in the center comes out with moist crumbs.