Peanut Butter Cookies

Source : Indo Chine Kitchen

Ingredients :

300 gr Flour

150 gr Icing Sugar

150 gr Oil ( Canola or Peanut )

200 gr Skippy Peanut Butter ( I used Chunky type )

1/4 tsp Salt

2 Egg yolks, for wash

Ground peanuts ( optional )

Method:

- Preheat oven to 150 C

- Combine all ingredients (except egg yolks) in mixing bowl.

- Beat over medium speed for a couple of minutes till all ingredients are mixed well. (However, I found the flour a bit sticky, so I add 30 gr of ground peanuts)

- Take 1/2 tsp or preferable size of dough and form into round ball and arrange on greased pan. Do this to all the dough. 

- Brush the top with the egg wash and sprinkle some ground peanuts on top.

- Bake in preheated oven for 15 - 20 minutes till golden.

- Let cool and store in airtight container.

And the other cookies that I baked are just repeated recipes that I baked in previous years :

- Pineapple tarts

- Green pea cookies

- German cookies

I would like to wish you 

a Happy Chinese Horse Lunar New Year 2014.

Green Tea Japanese Cotton Cheesecake

My all time favourite japanese cheesecake, this time I added green tea flavour on it, I just love it, it's yummy!

Source : Diana's Dessert

Ingredients:

250 gr Cream Cheese, softened

50 gr Salted Butter, softened
100 ml Fresh Milk
1 tbsp Lemon Juice

6 Egg Yolks
50 gr Cake flour
20 gr Corn flour

10 gr Green tea flour
¼ tsp Salt

6 Egg Whites
1/4 tsp Cream of tartar
140 gr Caster Sugar

Method:

- Preheat oven 160C **.
- Place the softened cream cheese, butter and fresh milk in a mixing bowl and stir over double-boiler until melt and mixture is thick and creamy. Remove it from double-boiler to cool.
- Upon slightly cool, add in the egg yolks, cake flour, corn flour, green tea flour and lemon juice. Mix until well combined.
- Sieve the egg yolk and flour mixture into another clean bowl. Set aside.
- In another bowl, whip the egg whites in till foamy, add in cream of tartar, continue to whisk. Gradually add in the caster sugar, whisk till soft/medium peaks form.
- Add one-third of egg whites mixture into the cheese mixture and use whisk to stir well. Continue to fold gently with the balance egg white mixture until incorporated.
- Pour into the pan with grease paper and bake in water bath for 1 hour 10 mins or until set and golden brown.
- Leave to cool in oven for at least 10 mins with open door ajar. Unmold the cake, leave it cool before refrigerating it for at least 4 hours.

This post is linked to the event, Little Thumbs up organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, and hosted by Alice from I Love.I Cook. I Bake.

Rich Chocolate cake with cheese cake cubes inside

After finished cutting my Cheddar Cheese Ogura cake in cube shape (see previous post), I had left over from the side parts of the cake.

Inspired by “Once Upon a Pedestal”, I cut it into small chunks, and mix it with the chocolate batter. Voila …. the result is quite impressive hahahahaaa :)

Source : Fruit Art Bakery with modification

Ingredients:

A:
35 gr Oil
55 gr Fresh milk
20 gr Cocoa powder

B:

70 gr Dark Chocolate

C:
130 gr Egg white
85 gr Caster sugar

D:

65 gr Egg yolk

E:

55 gr Cake Flour
1/4 tsp Baking soda

Cheese cake or Sponge cake, cut into cube (Optional)

Chocolate Frosting:

150 gr Dark Chocolate
75 gr Whip cream
1 tsp Butter

Method:

- Preheat oven 180C
- Heat oil and milk until hot, remove from fire. Add the cocoa powder and mix well with a whisk or spoon.
- Using double boil method, add the dark chocolate into the cocoa powder batter and stir until dissolved and set aside to let it cool.
- Whisk the egg whites and sugar until medium peak.
- Once the chocolate slightly cool, while keep stirring the chocolate, add the egg yolks then follow with the flour mixture (E), stir until well combined.
- Take 1/3 of egg whites batter to the chocolate batter, mix well.
- Then partially pour the chocolate batter to the remaining egg whites batter, mix until well combined.
- Pour half batter into 8 inch square mould, spread the cheese cake cubes on top, then pour the rest of the batter. ( If you prefer higher cake, you may bake into 6-7 inch round pan and longer time to bake at 160C )
- Bake for 30-40 minutes or until cooked.
- Remove cake from the oven and remove the cake from the mould immediately.
- Frosting : Using double boil method to make hot the whip cream, once hot, add chocolate, stir until dissolved, add butter, stir until well combined.
- Once the cake cool, spread the chocolate frosting on the cake, then refrigerate for at least 15 mins, and ready to serve.

Pandan Slice Cheese Cakes

 

 

I am submitting this post to “Pandan –Little Thumbs Up” hosted by Joceline of Butter, Flour & Me, organized by Bake for Happy Kids and My Little Favourite DIY.



  

 

Source : Hanamemories with modification

Ingredients:

150 gr Milk

4-5 pcs Pandan leaves

50 gr Butter

4 pcs Sliced cheddar cheese (cut into smaller pieces)

Pandan paste few drops for colouring

50g cake flour
20g corn flour
4 Egg yolks

4 gr egg whites
70 gr caster sugar
¼ tsp cream of tartar

Method:

- Preheated oven to 170C

- Blend the pandan leaves with milk, then squeeze to extract the juice. Discard the pulp.
- Melt pandan milk, butter and sliced cheese using low heat and stir until well incorporated. Remove from fire, set aside and leave to cool.

- Whisk egg whites, cream of tartar until foamy, add in sugar and continue whisk until medium peak form.

- Beat egg yolks in the separate bowl until thick & lighter. While keep beating the batter, add in cheese batter, then the flour slowly pour in. Mix until well combined.

- Sieve the egg yolks and flour batter into another clean bowl.

- Take 1/3 of white eggs batter to the cheese mixture, mix well.

- Then partially pour the cheese mixture to the remaining egg whites, mix until well combined.

- OPTIONAL : Take two spoons batter in separate bowl, mix with pandan paste to make marble looks.

- Pour into 7 inch round pan or cupcake moulds, wrapped with aluminum foil.

- Bake in water bath or bain marie at 170C for 20 minutes then change to 150C for 40 mins or until set and golden brown.

- Leave to cool in oven for at least 10 mins with open door ajar. Unmold the cake, leave it cool.

 

Yields : 22 pcs cupcakes size

 

Chocolate Ice-cream Mini Mooncakes

Quick and easy mooncakes to make, what you need only 2 ingredients : chocolate and ice cream. :)

 

Ingredients:

200 gr Dark Cooking Chocolate
100 gr your favourite ice cream (here I used Oreo ice cream)

Method:

- Let the ice cream sit at room temperature so that it become soft.
- Melt the chocolate in double boil method, using small heat, until it completely melted.
- Spread thinly the chocolate into the mooncake mould, and make sure the chocolate completely covering the surface of the mould.
- Put the mould in the freezer for 5 minutes or until the chocolate harden.
- Take the chocolate mould out of the freezer. Finish filling 80% with the melted ice cream, remain with some room left at the top.
- Put the tray back into the freezer for 30 minutes or until the ice cream harden. Spread the remaining melted chocolate over the top and smooth with back spoon. Put it back to the freezer for 30 minutes.
- Then, turn the mould over and press or tap gently to remove the mooncakes.

Please note the below ingredients only for the below size of mooncake plastic mould, you may change slightly depend on the size of your mould.

Wishing All Happy Mid-Autumn Festival!

Old Fashioned Butter Cake

When I saw Catherine baked her old fashion butter cake in an unique pattern way, I bookmarked her recipe and finally got chance to bake it last weekend. Although the recipe uses a lot of eggs, you won’t really feel like you’re eating eggs :)  ... in fact it taste nice and has soft texture, moist and not too rich.

I baked half into marble, so the kids had more choices :)

 

Source : Tigg3r's Delectable Fare

 

Ingredients:

250 gr  Chilled butter

130 gr  Castor sugar (I used 140 gr)

8 Egg yolks

1 tsp Vanilla extract

240 gr  Cake flour (sifted together with baking powder)

1 tsp  Baking powder

40 ml  Milk

 

8 Egg white

1/8 tsp Cream of tartar

60 gr Sugar

 

Optional (for marble effect)

1 tsp Cocoa powder + 1 drop chocolate paste

 

Methods:

- Preheat oven at 160 C to 170 C. Lightly grease the base of a 8" square or round cake pan and line the bottom of the pan with parchment paper.

- Cream butter and 140g of sugar until light and fluffy

- Add egg yolks one at a time, beating well after each addition. Add vanilla extract.

- Fold in the flour mixture and milk in 2 or 3 batches.

- In a separate bowl, whisk the egg whites with Cream of tartar until foamy. Gradually add the remainder 60g of sugar and whisk until stiff peak.

- Fold butter mixture into the white eggs until well-blended. Do not over fold or the egg will deflate.

- If you would like to make marble effect, get ¼ portions of the batter and mix with the cocoa powder and chocolate paste.

- Bake for 45 mins at 170C and lower to 150 C for another 15 mins or until a skewer inserted in the center of the cake turns out clean. ( As I baked 30 mins 170C and continue with 160C for another 30 mins) (Cover up with aluminium foil if you see the cake turns brown too quickly and continue bake until cook)

 - Remove cake from oven and let it cool for 5 minutes before inverting (pan still intact) onto a cooling rack.



 

Chocolate Swiss Roll - Revisited

 

 

Recipe can be found here. However this time, I just used chocolate whip cream for the filling.