Sunday, 23 September 2007

Oreo Cheesecake

My fascination with Oreo cookies continues...cookies and cream cheesecake. This is a non- bake and really simple to make.I've always preferred a crumbly cookie base with my cheesecakes rather than an oreo one. It tastes pretty creamy since I folded a cup of whipped cream to the creamcheese batter.I already have another Oreo project in mind...will post it soon!

Wednesday, 19 September 2007

Vanilla on Vanilla

Vanilla cupcakes with vanilla buttercream. This was for a kid's birthday where there would be adults attending too. I wanted to decorate the cupcakes differently. I especially loved the white one. I came across the idea from one of my recipe books. It smells lovely... vanilla and coconut flakes. Soo wintry looking but with such a tropical aroma to it. Im calling this cupcake "Christmas in September".Vanilla cupcakes..who says they're boring!!!

Sunday, 16 September 2007

Lime Raspberry White Choc

I remember having a cupcake challenge this month.We had to use lime as a main ingredient. I folded white chocolate chips, frozen raspberries and lime zests into the batter. For the frosting I pureed raspberries and lime and made a creamcheese frosting with it. Delicious certainly will be added to my growing cupcake menu list.

Friday, 14 September 2007

Mango cupcakes

These cupcakes are for an order. The person wanted only fruit cupcakes that was the main criteria.I made kiwi, strawberry,raspberry and mango cupcakes.The unique thing about these cupcakes are that they all have a fresh citrusy taste to them to balance with sweetness. All in all my favorite goes to the mango cupcakes. Just remember to use ripe but not overly mangoes so that the cupcakes arent too sweet and ofcourse puree more and mix them into the buttercream!

Monday, 10 September 2007

Peanut Butter & Banana

My new flavour this week is peanut butter and banana. This came as a fluke actually. I going to make carrot cupcakes for an order and the worst thing was that i had forgotten to buy pineapples...a vital ingredient. Searched my fridge and came up with bananas...So this is it...pretty delicious!!!! The frosting is really creamy with chunks of crunchy peanuts,, this goes well with the banana cupcake.and ofcourse i had to add la piece de resistence reeses peanut butter chocolate.

Thursday, 6 September 2007

Cookies & Cream

Cookies & Cream cupcakes are my new favorite cupcakes. They look as good as they taste. These Oreo cupcakes are extra special since they have heavy cream instead of milk in the batter. I guess its only right hence the name Cookies & Cream.
The other cupcakes are vanilla cupcakes with different flavored buttercream toppings. I mashed sweet ripe strawberries and lemon zest into the buttercream to bring out the fruity notes. With the Vanilla topping I also added some cream cheese to give it a slight tang. I think I prefer this to normal buttercream since it mellows out the flavour and the butter doesnt over power the cupcake base.Add a sprinkling of Loaker and vanilla wafer sticks and hey presto you've got yourself one delicious Vanilla Cupcake.

Passion Crumble

I have just realised that i've been baking virtually everyday. Must be one of those things that u enjoy doing until u've mastered all the techniques i guess.Had some mangoes, passionfruit and strawberries in the fridge and decided to make a crumble from them. They are really great together.
1 cup all purpose flour
1/4 tsp salt
3 tbsp sugar
3/4 cup unsalted butter diced
1 mango ripe
2 passionfruits
2 strawberries
1 tbsp brown sugar
2 tbsp white sugar
Combine flour mixture with butter use ur fingertips to slowlycrumble the mixture together.
Stew the fruits and sugars over low heat until the sugar melts.
pour fruits into container and sprinkle with flour mixture. Put in oven at 200 c for 30 mins. Serve with creme anglais.It is possible to use any fruit combination that u like.

Tuesday, 4 September 2007

Afternoon tea @ home

Sandwiches and tarts...what a lovely afternoon tea we had today...

Monday, 3 September 2007

Strawberries and Mascarpone Tart

Strawberries are my favorite fruit i can eat dozens and dozens a day. Lately however I've just starting to feel abit bored of eating them plain. Made this tart today it has a mascarpone and whipped cream filling on rich tartpastry.Its delicious and light..hubby was glad with the new dessert.He showed it by eating three slices...


Buttery & chocolate chips

This recipe I found in a local chat room. It uses goldenchurn butter and white butter. The cookie is extremely buttery, moist and crunchy at the same time. I'm always on the look out for new cookie recipes with a twist. They may look like Chocolate chip cookies..but believe me they're not.

Sunday, 2 September 2007

Lunch At Mum's

Our whole family met up for lunch today. I wanted to make something special that was not heavy like cake. Decided on Banoffee pie and Peach cream tart. They are both light and great to eat after lunch.

Im posting the recipe for Peach cream tart. The crust is perfect even after refrigerating over night. Many tart recipes if kept in the fridge are mostly soggy. Serving suggestions...creme anglais is great with the tart.


For the crust
1 1/4 cups
purpose flour
1/2 cup
butter, softened
sour cream

For the filling
About 6
medium peaches, peeled and sliced, or one 28-ounce can and one 16-ounce can sliced peaches in light syrup, well drained
3 large
egg yolks
3/4 cup
sour cream
3/4 cup
1/4 cup
all-purpose flour

For the glaze
1/2 cup
peach preserves or jelly
1 tablespoon
frozen lemonade concentrate

Make the crust 1. Preheat the oven to 375°F (190°C).
2. Place the flour, butter, and sour cream in a food processor and pulse to combine. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom and 1/2-inch sides, or a round au gratin dish
3. Bake for about 15 minutes, until the crust is set but not browned.
4. Let cool while preparing the filling. Lower the oven temperature to 350°F (175°C).
Make the filling1. If using fresh peaches, peel and thickly slice the peaches. Arrange the fresh or canned peach slices in overlapping circles on top of the crust, until its completely covered. Overfill the crust, as peaches will draw up during cooking.
2. Combine the egg yolks, sour cream, sugar, and flour and beat until smooth. Pour the mixture over the peaches. Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color. Cover with an aluminum foil tent if the crust gets too dark.

3. Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the pan.
Make the glaze1. Combine the preserves or jelly and lemonade. Spread with a pastry brush over the top of the warm tart.
2. Serve the tart warm, at room temperature, or chilled.( ice cream)