Looks are deceiving...

Remember my Eggless Double Choc Chip Cupcakes?

I revisited this recipe today 'cos I had such a crappy day at work, I felt I needed a treat to cheer myself up.

Using my new silicone moulds in various shapes - round, heart, triangle, star - I quickly whipped up this batter and gleefully poured them in the moulds. After 15 minutes in the oven, and what seemed like the longest 20 minutes waiting for them to cool down, I finally sank my teeth into a soft, fluffy, chocolatey star shaped piece.  

Okay, feeling a little better now :)

And in all honesty, they really do taste better than they look. 

Damn, I really need a new camera.

Crisco Chocolate Chip Cookies

My husband thought I went mad when I bought 2 huge cans of 1.36kg butter-flavoured Crisco. But it was a really really good deal (50% off), and I didn't want to miss this offer...


So now with almost 3kg of shortening in the pantry, that Crisco cookie recipe was just calling out to me. 


Recipe (adapted from Crisco website):


165g butter-flavoured Crisco
170g brown sugar
2 tbs milk
1 tbs vanilla extract
1 egg
225g flour
1 tsp salt
3/4 tsp baking soda
100g milk chocolate chips
30g white chocolate chips
40g ground peanuts


1 - Beat Crisco, sugar, milk and vanilla till well combined.
2 - Add egg and mix well.
3 - Add flour, salt and baking soda will just combined.
4 - Stir in choc chips and nuts. Add more or less according to your preference. 
5 - Roll cookie dough into small balls and place on ungreased baking tray.
6 - Bake at 190 degC for 8-10 min for chewy cookies; 11-13 min for crispy cookies. If you're using a dark pan, reduce the temperature by 10-20 degC. 

Join me for tea?

Raspberry Jam Cheesecake

Here it is, my fellow bakers... the 2nd cheesecake of the week. 

This is a really simple yet attractive cake for any party!

With a Digestives crust, just bake a basic cheesecake (recipe here), and let it chill overnight in the fridge. For the jam topping, just take about 1/2 cup of your favourite jam, add a couple of tsp of water (unless your jam is already runny), and warm it up till it's a more liquid consistency.  Pour over the top of your cheesecake and smoothen with a spatula if necessary. Back into the fridge it goes for at least half hour to set.

If you fancy, you could even dress it with fresh fruit. Have a go!

Mocha Marble Cheesecake

This week is cheesecake week.

Cheesecake #1 - Mocha Marble Cheesecake (special order from a relative)

Cheesecake #2 - Raspberry Cheesecake (for a potluck party)

The recipe is not complicated. All you need is the basic cheesecake recipe, divide the batter in 2 parts, and add the following into one part:
- 90g chocolate
- 2 tsp instant coffee powder
- about 4-5 tbs whipping cream
(combine all the above till smooth bain marie)
*Note: This amount was used for a 3-egg recipe. 

The tedious part is the marbling; but once you get the hang of it, it's pretty quick. Alternate spoonfuls of each batter into the middle of the pan. (This is how you get the kueh lapis-like layers at the side.) When all the batter is in the pan, use a chopstick and drag it through the batter in any pattern you fancy. Be careful not to overdo it, or the colours will combine altogether. 

Have fun!


Look out for my next post on the Raspberry Cheesecake.....

Banana Walnut Cake

This is another favourite of mine :)
Bananas and walnuts make such a great combination, don't you agree?
I made this on Sunday afternoon, and by the next morning, it was all gone!

This recipe makes a soft and very moist cake.

Ingredients:
1 egg
30g brown sugar
30g white sugar
1 tbs condensed milk
3 tbs yoghurt
1/2 tsp vanilla essence
1/4 tsp cinnamon powder
90 ml oil
1 banana, mashed
125g cake flour
1/2 tsp baking powder
20g walnuts, crushed and dusted with flour
3-4 tbs ground peanuts for topping


1 - Cream egg and sugars till light and creamy.
2 - Add condensed milk, yoghurt, vanilla essence, cinnamon and oil. Mix well.
3 - Add mashed bananas and mix well.
4 - Sift flour and baking powder into egg mixture and mix till just combined.
5 - Fold in walnuts.
6 - Pour into 6" square pan (greased and floured). Sprinkle peanuts on top of batter.
7 - Bake at 160 degC for about 30 min till a tester comes out clean.

Oreo Cocoa Cheesecake

Oreo Crust, for 8" cake:
150g Oreos, finely crushed
45g shortening or butter, melted

Combine Oreos and butter, and press into base of prepared pan.
Optional: Bake at 170 degC for 8 minutes.
Allow crust to set in the fridge or freezer while you prepare the filling.

Cheesecake Filling:
(I made a really small portion so my cake turned out really short.  For an average height cheesecake, use a 3 or 4-egg recipe.)

400g cream cheese
100g sugar
1/2 tsp vanilla extract
2 eggs

1 - Beat cream cheese, sugar and vanilla extract till smooth.
2 - Add eggs one at a time and mix well till smooth and creamy.
3 - Pour on top of Oreo crust and spread mixture evenly.
4 - Bake in a water bath at 150 degC for about 30 min till the centre is almost set.

5 - Allow cake to cool in the oven with the door ajar for about half hour. When completely cool, cover with tin foil and chill for at least 4 hours.
6 - When cheesecake is set, carefully unmould by using the tin foil to lift the cake out of the pan.
7 - To decorate, place stencil (or just a cooling rack) above the cake and dust generously with cocoa powder.

It's Finally Here!!

Thanks Mom & Dad  :)