Nutella Cheesecake Brownies

Good morning everyone, 2014 is quickly coming to an end and that means holidays, shopping, parties, vacations....Well, no vacation for me as the boss froze our leaves for these 2 months ;( but lotsa shopping (even the husband noticed that I've been shopping too much this month, haha) and an upcoming Xmas party, say YES!

How are you ladies spending the holidays? I'm sure there'll be lots of cooking and baking involved ;).

Yesterday I baked this sinfully fudgy brownies with swirls of Nutella Cheesecake in it..hmmm, it was even better than how I expected it to be. It was for a friend of mine and still we got to taste it. So here goes, Nutella Cheesecake Brownies which is super moist and chocolatey to the max. Enjoy!!!

 

You need :

An 8 inch square pan, greased and lined with baking paper.

Brownie batter :

1/2 cup butter
3/4 cup brown sugar
4 eggs
1/3 cup plain flour
3/4 cup unsweetened cocoa powder
5 tbsp. Nutella

Cheesecake batter:

8 oz Philadelphia cheese
2 eggs
1/2 cup castor sugar
1/3 cup Nutella

Method :

Heat oven to 170C.

Brownie batter:

Beat butter and brown sugar, add eggs and beat well. Add in cocoa powder, flour, mix. Lastly add Nutella and mix till combined. I just mixed it all using a bowl and spatula.

Cheesecake batter :

Beat room temperature cheese with an electric mixer. Add in sugar, mix well. Add eggs one at a time, beat. Lastly add in Nutella and ensure that all in combined well.

Now pour brownie batter into prepared pan. Then scoop out cheesecake batter onto the brownie batter till it forms a top layer. You may leave it as that or do swirls using a butter knife.

Bake in preheated oven at 170C for 45-50 minutes till a skewer inserted in the middle comes with crumbs (not too dry).

Cool on a wiring rack. let it sit in the pan about an hour.

I'm linking this to my on going event
Bake Along Challenge # 6

Cooks Joy , Bake Fest

What's with my cuppa

Sour Cream Pancakes

So the little one decides to sleep early today, giving mummy some selfie time :)
This awesome recipe is a must try....made these perfect pancakes for breakfast a couple of days ago...very quick and by far the best pancakes I've made....and the husband agrees :)
I had some sour cream left from baking a Banana Bread loaf (recipe will be coming up soon) and so decided to use it and mdke pancakes ... I'm so glad I did...original recipe from :  http://thepioneerwoman.com/cooking/2013/04/edna-maes-sour-cream-pancakes/

 

You need :

1 cup sour cream
7 tbsp. all purpose flour
2 tbsp. sugar
2 eggs
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt
some butter for greasing (I used non-stick pan)
butter and honey to serve

In a small bowl, whisk together eggs and vanilla. Set aside.
In a separate small bowl, mix together flour, sugar, baking soda, and salt.
Add dry ingredients to sour cream until just barely combined (don't overmix.) Whisk in the egg mixture until just combined.
Heat a pan over medium-low heat and melt some butter in the pan. Drop batter by 1/4 cup servings onto the pan. Cook on the first side until bubbles start to form on the surface and edges are starting to brown. Flip to the other side and cook for another minute. The surface will be golden.
Serve with some butter, honey or maple syrup.

Mini Chocolate Orange Cheesecake

It's been sometime since my last post...well, looking after a little one is not a piece of cake and though the laptop is set up in the next room from where she sleeps (with the idea of updating my blog during her sleeping hours), the temptation to grab some sleep myself always seems to be winning...

Hmm...now for this particular recipe...I came up with the idea of baking a mini cheesecake..Firstly, coz there's only the 2 of us and importantly, it's a way of avoiding myself from over indulgence (guilty feelings aside).

So here goes....a perfectly baked, creamy cheesecake which is just the right size as a dessert and has a crust made with Oreo cookies, giving it a kinda balance I love....Made this for our 3rd Wedding Anniversary which was last week (12.12.13) ;)...As usual, earned me some awesome remarks from the husband and also some lucky friends who got to taste it for breakfast the next day...

The recipe makes about 6 medium cupcake liner sized cheesecakes

I used :

1 block Philadelphia cream cheese (250 gm)
1/3 cup fine sugar
1 egg
juice of 1/2 orange and rind of 1 orange
5 tbsp. whipping cream

For the crust :

1/2 packet of Oreo cookies (cream removed)
3-4 tbsp. butter (softened)

Preheat oven to 180C...Line a muffin pan with 6-8 cupcake liners (depending on size).
Crush the Oreo cookies and add in the butter and mix..(oreo crumbs should be sticking together).
Take a tbsp. of mixture and press down onto the cupcake liners and press with the back of a teaspoon until smooth. Set aside.

In a stand mixer, beat cream cheese, fine sugar till well mixed, smooth and creamy. Add in the egg and beat till well combiner. Add in orange juice, orange rind and cream. Mix well. Divide micture evenly into the cupcake liners with Oreo base.

Bake cheesecakes for 18-20 minutes. Remove from the oven and let it cool before refrigerating and serving. Serve cold.

Pear and Almond Tart

This is adapted from Dorie Greenspan's Baking : From My Home to Yours

makes one 9-inch tart

 

Crust :

1 1/2 cups all purpose flour
1/2 cup icing sugar
1/2 tsp salt
9 tbsp. cold butter
1 egg yolk (reserve the egg white)

Poached Pears :

2 ripe medium pears
3 cups water
3/4 cup golden castor sugar
2 tbsp. lemon juice
1 cinnamon stick
1 tsp vanilla extract
1/9 tsp salt

Frangipane :

6 tbsp. butter (room temperature)
2/3 cup brown castor sugar
3/4 cup ground almond
2 tsp flour
1 tsp cornflour
1 large egg and 1 egg white
1 tsp vanilla extract

For the pears :

Combine all ingredients except the pears in a saucepan large enough to hold all the pears. Bring to a simmer over medium heat.
Peal the pears and add to the simmering syrup. Let pears poach about 10-15 minutes, turning the occasionally. Pears will become slightly translucent, tender and able to be pierced by a fork or knife. Turn off heat. Let cool to room temperature.

For the tart shell :

Put flour, icing sugar, salt in a mixing bowl and mix till incorporated. Add in small cubes of butter and rub in with both hands till u get a crumbly texture and butter is mixed well with flour. Add in egg yolk and combine together till dough becomes clumpy. Do not make it into a ball. Just mix till it is sticking together.
Butter a removable base tart pan. Turn the dough out onto the pan and press the bottom towards the sides till dough covers the pan easily. Make sure dough is even on the pan. You can patch dough on areas needed. Cut of ends with a butter knife. Once shell is done, place in freezer for about 15 minutes.
Then remove tart shell, take a piece of foil and butter the shiny side, then press the buttered side tightly to the shell. Place the tart pan on a baking tray and bake for 25 minutes at 180C.
Once done, remove pan, remove the foil and let it cool.

For the frangipane :

Combine butter and sugar with a hand held mixer. Add the ground almonds and blend together. Add in the flour, cornstarch, and then the egg and egg white. Beat in low till smooth. Add in vanilla, just to blend.

Assemble the tart :

Once the shell is cool, Pour the frangipane and spread evenly.
Drain the pears. Pat dry with a kitchen towel. Cut into halves, remove the core with a knife and spoon. Then cut crosswise into 3/8 inches thick. Do not separate the slices. Slide a knife or spatula underneath the pear halves and transfer them onto the tart.
Arrange all pear halves evenly (as in pics).
Place tart in a baking sheet and bake for 40-45 minutes or till golden brown and frangipane is firm to touch at 170C.

Once done, remove pan and let it cool before removing tart base from the pan. Slice the tart and serve with a scoop of vanilla ice cream or dust with some icing sugar.

 

 

Linked to my ongoing event :

http://daily-cuppa.blogspot.com/2013/09/bake-along-challenge-pie-tart-and.html

http://palachinkablog.com/bake-fest-event-announcement/

Bake Fest

Sweet Wheat Porridge

Today I'm blogging from my very new Sony Vaio I bought yesterday....one word to describe it : Awesome...
Haha...with the Touchscreen, Apps and the sound system....(I'm yet to explore it further)...I would say I'm so loving my new toy ;)
So, this week's post...Sweet Wheat Porridge...also called Bubur Gandum in Malay, is one of my husband's fav so this is done upon request.
My first try but as usual..a success ;). Here goes :

Ingredients :

250gm wheat pearls
1 litre water
2 pandan (screwpine leaves) ,knotted
150 ml thick coconut milk - from fresh coconut
150 gm sugar
1/4 tsp salt

Method :

Wash the wheat pearls until water runs clear. Soak for 30 mins.
In a pot, bring water and pandan leaves to a boil. Add the wheat pearls and allow to boil for 5 mins before lowering the heat and to simmer till wheat pearls are soft to touch (about 20-30 mins)
Add more water if needed. Add in the coconut milk, sugar and salt. Bring to a quick boil. Make sure sugar is dissolved. Turn off heat. Serve warm or cold ;)

Eggless Chocolatey Mousse

Chocolate Mousse

Looking for easy, delicious, spot on, perfect dessert..here it is....and the best part is that its Eggless... ;)
So, vegetarians can enjoy this delightful dessert as well...

I used :

1/2 cup chopped semi sweet chocolate
1/2 cup whipping cream
1 tbsp water
1 tsp Bailey's Irish Cream
1 tsp brown sugar

Melt chocolate with sugar and water using the double boiling method. Add Bailey's. Mix and Keep aside.
Beat whipping cream till it is light and form peaks. Do not overbeat.
Add in whipped cream to chocolate mixture and slowly fold to combine.Spoon mixture into serving cups. Cover and refrigerate 4-5 hrs before serving.

Strawberry Mini Pot Pie

It's the time of the year again where we take a moment from our busy schedule to show the love of our lives how much they truly mean to us...and it's also time for some sinful sweet indulgence...
I saw many foodie events being organized by fellow bloggers in conjunction of Valentine's day and decided to bake something sweet, something 'red'....it's super easy yet impressive and of coz...delicious ;)

U need :

2 cups of strawberries- I used Korean strawberries, quartered
puff pastry sheets, thawed
1/4 cup brown sugar
2 tbsp orange juice
2 tbsp all purpose flour

Heat oven to 190 degrees celcius.
In a bowl, combine strawberries with brown sugar, orange juice and flour...
Cut out pastry sheets enough to fill 2 ramekins. Press pastry sheets into ramekins. Fill them with strawberry mixture. lastly cut out pastry sheet to make a criss- cross pattern and arrange them on the ramekins as shown in pic above.
Bake for about 20-25 mins..till golden...let it cool and serve with a scoop of ice cream...;)

Linked this to :

Lets Bake Love

Cook With Love - Spouse

Spotlight : Valentine's Treat

Let's Cook / Bake For Valentine

Sweet Luv 2013

Lychee Pudding

Light, easy, creamy and refreshing pudding ;)

U need:

1 packet agar-agar strips
3/4 cup brown castor sugar
1 can of lychee
2 pandan leaves, knotted together
1 tsp vanilla extract
3/4 can of evaporated milk

Coarsely blend 3/4 of the lychees with 1/2 cup of lychee syrup (from the can). Keep aside..
Slice the balance lychees and set aside
Boil agar-agar strips with 4-5 cups of water or follow instruction on the packet and add sugar and pandan leaves. Boil till sugar and agar-agar has melted well.
Now add in the evaporated milk and vanilla...Mix well and turn off heat.
Add in the blended and sliced lychees. Mix well and pour into ramekins or jelly mould...Let it cool down completely before refrigerating.
Serve cold...

Eggless Strawberry Brown Sugar Ice Cream

Since my fridge has been filled with strawberries this past week...I made this yummilicious, easy ice cream using brown sugar...
I have never been a fan using eggs and making custard for ice creams..so this recipe is a keeper for me....

U need :

8 ounces of fresh, sweet strawberries
1/2 cup brown sugar
1/8 tsp salt
1/2 cup heavy cream
1/2 cup milk
1/2 tsp vanilla extract

Mix strawberries with sugar and salt in a nonstick pan....Heat till sugar dissolves...mix well..Take it off heat and let it cool...Then puree the mixture in your blender....Heat it in a pan for about 3-5 minutes...Leave it to cool again, add cream, milk and vanilla...mix well and refrigerate overnight (do not freeze).

The next day, switch on the ice cream maker , pour the strawberry mixture and freeze according to manufacturer's instruction...mine took less than 30 mins...Serve immediately with fresh strawberries or freeze overnight....;)

No Bake Strawberry Cheesecake Cups

All you need for 2 cups :

4 digestive biscuits (or more)
3 tbsp melted butter
100 gm cream cheese (room temperature)
1/3 cup whipping cream
1/4 tsp vanilla extract
2 tbsp icing sugar (or more)
1 1/2 tbsp orange rind
2 tbsp orange juice

fresh strawberries (for topping)
1 tbsp castor sugar

Method :

Crush digestive biscuits, mix with butter, divide and press into 2 serving cups.
Beat cream cheese and cream. Add icing sugar, vanilla extract, orange juice and orange rind and mix it together. Spoon it into the cups. Close cups with cling wrap and leave it in the refrigerator.

Cut strawberries and mix it well with castor sugar and keep it in the refrigerator.

When ur ready to serve, bring out the cups, top it with the strawberries and that's it..dessert is served ;)

Note : u may add some dissolved gelatine powder (in warm water) to the cream cheese mixture before refrigerating if u prefer a firmer consistency..

Eggless Durian Ice Cream

Durian, known as the King of Fruits.....there are those who just love em....that includes me...and some who tries to stay as far away as possible.....and for all those durian lovers out there...this is one amazing ice cream that brings out all the durian flavour,..plus it's eggless and so easy to do...

Ingredients :
300 gm durian flesh
50 gm granulated sugar
125gm Greek style yogurt
200gm thickened cream

 

1. Puree durian flesh and sugar.

2. Pour into a bowl and add in and mix the yogurt.

3. Whip cream in another bowl and fold into the durian mixture.

4. Start your ice cream maker and pour in your durian mixture and let it to process...mine took about 20 minutes..Later pour it into an airtight container and freeze....

5. take it out of the freezer about 20 mins before serving :)

This is a wonderful, creamy ice cream....so delicious and im so proud as it's my first attempt at ice cream ;)

 

linked to my ongoing event Scream 'Ice Cream'

Let's Cook #15 - with Fruits

Ice Cream Recipes

Showcase - Desserts

Bon Vivant #4 - Fruit Recipes

Blueberry Pancakes

A sinful start of the day....first time starting the day with a scoop of ice--cream....but well, there's always a first ;)

Ingredients :
200 gm self rising flour
1 tsp baking powder
1/4 tsp salt
300 ml buttermilk / UHT milk
1 egg
2-3 tbsp of butter (melted)
150 gm blueberries
butter (for greasing)

Method :
1. Mix flour, salt and baking powder together in a bowl....
2. Whisk an egg into milk.
3. Make a well in the center of flour mixture and pour in the milk. Mix well and pour it through a sieve to get a smooth mixture. Add the melted butter and half the blueberries.
4. Heat a non-stick pan and place an aluminium cooking ring on the pan (about 1/2 an inch thick). Add a little butter in the middle of the ring. Pour a big spoonful of mixture till it fills the ring. When there are bubbles on the surface, remove ring slowly, flip pancake and let it cook evenly on both sides.
Makes about 8 pancakes.Serve it with maple syrup (there's no sugar in the batter) and extra blueberries.

Linking this awesome breakfast treat to 

Bon Vivant Moments #3 -- Breakfast Ideas

Vanilla Custard Tart

A weekend bake....wanted to try this yummy looking tart that I came by while browsing randomly some time ago...and when I at last found a loose base pie pan, I managed to do it ;)....it took a few hours for it to be completed as there were many steps bt it was truly worth it.....the original recipe can be found at messy witchen ...a wonderful site worth visiting....

Some tips from me :
- use a good quality pure vanilla paste or extract...
- i added 15gm custard powder to the custard mixture
- make sure not to roll out the pastry too thin (it will not have a good base)

- the custard was a little soft to touch even after cooling down and leaving it in the fridge so I put it in the freezer for about 30 mins and it turned out better....(but if yours set nicely,you dun have to do this)...
- u may add some fruits on top of it or to serve with bt I wanted a true vanilla taste
- try experimenting it...worth it ;)

Linked this to my ongoing event : Comfort Food and Cakes, Cookies and Desserts Family Friendly Fridays, 

Beat The Heat