Tag Archives: cream cheese

Pierre Herme’s Cheesecake, Blueberryfied

I’m looking for guest posts once again! The guest post can be a recipe post, a “tips” on how to bake/cook something post or a nutrition related post. Just email it to qiting93@hotmail.com and I’ll get it up and going! 😀 I’ll need as many as I can get.

In the past year, I decided to challenge myself in baking. Put aside all fear of failure. Step out of the basics. Venture into the world of gourmet desserts. Because that’s what “growing” and “learning” is supposed to be. Doing what you’ve never done before. Making most out of the money spent on buying the ingredients. Why make bread with flour when you can come up with a product that’s worth more with the same ingredients? Why spend the same amount time making everyday desserts when you can make expensive, exquisite ones? And need I remind myself of the beauty of all things gourmet? Those simple ingredients, through my hands and equipment, transform, from a blank canvas into a valuable piece of art. This is the beauty of baking. This is why I fell heads over heels in love with baking. Edible art.

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This cheesecake is easily a good example. Simple yet beautiful.

Recipe for crust is adapted from here, recipe for blueberry swirls is adapted from here, and Pierre Herme’s recipe for cheesecake is adapted from here.

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Its rich, heavy, with the just right amount of sweetness and a hint of sourness. Just small slice is adequate to satisfy a cheesecake craving.

Make it yourself for the full experience. I assure you– its good.

For the text version of the recipe, click here.

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Peanut Butter & Jelly Pie — The Ultimate Makeover

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Imagine a delicious, guilt-inducing pie that’s all these…

Alright, quit imagining because its reality. 

Just look at that! A square piece of Peanut Butter & Jelly Pie and a cup of Homemade Soy Milk. A vegan high tea set! 

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I like the pie frozen, but if you’re not into an ice-cream like,  peanut butter and jelly confection, and more into a creamy, mousse-like pie, just have it chilled and equally delicious. 

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Recipe for shortbread crust is adapted from Chockohlawtay, one of my favourite blogs.

Vegan: Use tofutti cream cheese.

A visual presentation of the process of making soy bean flour:

1. bake soy beans at 200C for 15 minutes. let cool.
2. grind in a grinder till powdery.

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Till next time!

Low Fat Japanese Cheesecake for 2

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What Annoys Me

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People asking “how’s your day?” expecting a long story about how I got out of bed (because it was already noon) and proceeded to do boring stuff like peeing and shitting when my mouth’s full of a mixture of spit and dissected carbs which would  leave said mouth if I were to say a single word.

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(Source)

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Soccer. I don’t understand why a couple of grown up men with long grown out leg hair chasing after a black-and-white ball can be a sport. (No offence intended) Watching it is an absolute boredom. Why not try basketball? At least they have nice attires and a basket hanging above my head.

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Slow driving/cycling/motorcycling. Isn’t the function of a vehicle to make the travelling process faster? If you were to drive your car at say, 40km/hr, what is the point of driving car? It drives me crazy.

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(Source)

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Rooms with white walls and white furniture. Seriously, colours do exist for a reason.

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(Source)

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Spitting onto the ground. I think this is kind of self-explanatory. Its simply gross.

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(Source)

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Flicking a booger. Please please please don’t aim it at me.

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(Source)

Sorry, Lambert.

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Guys wearing mascara. It doesn’t look right, at all. Pisses me off though it has nothing to do with me.

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Pictures of “What I Ate Today” everyday. And they’re not even on a weight loss blog. They’re on a healthy living blog. No one who eats healthily eats only oats (very filling), artificial sweeteners (self-explanatory), salads (low calorie and filling), fruits (in small amounts because sugar is devil), nut butters (in small amounts because they have calories) and protein powder (because eating meat for protein makes one evil) and oh, protein bars. Dietitians recommend moderation when it comes to food, and variety, for healthy living.

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Generalization. “All girls must wear high heels. Its an unsaid rule.” Crap, shit, nonsense, warped logic… / “Only the jocks are popular.” Sometimes true though. / “Girls with good figures are beautiful.” Good grief. For all we know, some may have a wicked heart. / “People with even the slightest physical impairments should be given fewer chances.” I hate you if you think that. 

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Okay, I’m done with the filler text.

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I made a Japanese Cheesecake for TWO today. Japanese cheesecake is very different from American cheesecake. Its a cross between a regular cheesecake and a sponge cake. Its dense but delicious. You’ll think the Japanese are geniuses (and I agree).

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Recipe is adapted from The Little Teochew

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You MUST refrigerate the cake before consumption and eat CHILLED!!

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See you next week! 😀

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Healthy Hokkaido Bread (Taiwan-inspired!)

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6 years ago…

Location: Kaoshiung International Airport 高雄国际航空站

Crazy people: Me, Bro, Mum

Airport Security: What are you carrying?

Mum: Bread.

Airport Security: Really? (Disbelieving)

Mum: Yes. (in a ‘Duh!’ manner)

Airport Security: Is it really that delicious? (More than ‘disbelieving’-ly)

Me: Yes. (instead of raising redundant suspicions with a sarcastic “no, we are smuggling drugs”)

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I can safely say it was the most ridiculous thing we have ever done. It was the most fragrant, milky, soft bread we had ever eaten.

After 5 hopeless failures, I finally got it right. 

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It contains 5 forms of milk, which together create a sweet milky aroma that stimulates a craving in even the most determined dieter.

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If you’ve never eaten bread without spread, start here!

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Healthier Hokkaido Bread

No. of servings: 12 thick slices

Adapted from: Angie’s Recipes

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Tangzhong preparation method:

Mix 50 grams of bread flour and 250 grams of water together and stir until flour is completely dissolved.

Heat mixture over a stove in a saucepan at medium-low heat.

Keep mixing until until a swirl of your spoon leaves a trail.

Immediately pour mixture into a separate bowl and cover with plastic wrap.

Refrigerate till tangzhong reaches room temperature or you can leave it overnight/a few hours before using (for better results some say)

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Ingredients

  • 200 g bread flour
  • 150 g Whole Wheat flour
  • 20g milk powder
  • 120 g tangzhong
  • 60 g White sugar
  • 8g instant yeast
  • 5 g Salt
  • 1 Egg
  • 30 g fresh milk
  • 40g low fat evaporated milk
  • 10g low fat condensed milk (do not omit!)
  • 30 g low fat cream cheese, diced (tastes richer with full fat cream cheese- recommended!)

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Directions

  1. Place all other ingredients, in the mixing bowl with a dough hook and stir over the low speed until the ingredients incorporate. Adjust speed to medium and continue to beat. Knead until the dough has become very smooth and elastic.
  2. Shape the dough into a ball and transfer into a large greased mixing bowl. Roll it around so the dough gets coated with oil. Cover the bowl with plastic wrap or damp cloth. Let rise until doubled in bulk, about 1 hour. Punch down the dough to release the gas produced during the proof and divide it into 3 even portions, each about 240 grams. Round up and let rest for 15 minutes.
  3. Press out the gas of each dough and roll out into an oval shape. Fold it into thirds, overlapping them in the center, press the dough down firmly. Turn over and roll out into a 30-cm long strip. Turn over and roll up each to a column shape. Place them in a 30x11x8-cm loaf pan. Let the dough rise up to 2/3 full. Lightly brush with egg wash and bake in a preheated 170C/340F oven for 30-35 minutes.

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Its soft, fluffy, chewy, sweet and lasts 3 days that way! 

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That’s it! 😀

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This post is going to YEASTSPOTTING!!!

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Low Fat Two-Tone Cheese Tart (w vegan option)

If only Santa were real (little kids who happen to chance upon this post, sorry for breaking your innocent little hearts). But there still is God. I think He already knows what we want and tries to give us some of our wishes too. Still, my mum always reminds me that we still have to tell Him too because it makes a difference. I’m not sure why though. 

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This Christmas, I wish

  1. For real friends, who I don’t feel awkward and fake talking to
  2. For my dad to get a better job (that he also likes)
  3. For my mum to be happy with hers and get along with her colleagues
  4. that I’ll be on my way to making my dreams come true
  5. For good friends, for real friends, for friends I’m comfortable with, I can’t say this enough
  6. to eat what I want whenever I want and not gain weight (or better still be able to lose weight haha– learnt this from 黄鸿升)
  7. my whole family to be healthy and happy
  8. be happy, be happy, be happy
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I just made my first successful tart, and I want to share it with all of you!
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Two Tone Cheese Tart

No. of servings: 5

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Ingredients

For Wholegrain Shortbread Crust
  • 1/2 cup white whole wheat flour
  • 1/2 cup oat flour
  • 3 tbsp brown sugar
  • 1/4 cup light margarine/butter
  • 1 tsp low fat cream cheese (vegan: tofutti)
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For Cappuccino Cream Cheese filling
  • 8 tbsp/ 4 oz low fat cream cheese (vegan: tofutti)
  • 1 tsp nonfat yogurt (or more cream cheese)
  • 1/2 tsp instant coffee powder
  • 1 egg (vegan: 1/4 cup pureed silken tofu)
  • 1/4 tsp vanilla extract
  • 1/2 cup sugar
For Chocolate PB Cream Cheese filling
  • 8 tbsp/ 4 oz low fat cream cheese (vegan: tofutti)
  • 1/2 cup brown sugar
  • 2 tbsp peanut butter
  • 1/2 tsp vanilla extract
  • 1 oz semi-sweet chocolate chips (vegan: vegan choco chips)
  • 2 tbs unsweetened cocoa powder
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Directions

For Wholegrain Crust
1. Blend ingredients in a blender/food processor till a dough forms.
2. Wrap in cling film and refrigerate for 10 minutes.
3. Roll out into a 0.5 cm layer.
4. Press into pie mould and bake at 350°F/180°C for 10 minutes.


Cappuccino Cream Cheese filling:

5. Whip cream cheese with a hand mixer or stand mixer.
6. Add sugar and continue mixing.
7. Add remaining ingredients and mix till well blended.
8. Pour over baked shortbread crust and bake at 350°F/180°C for another 10 minutes.
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Chocolate PB Cream Cheese filling:
Note: takes longer time if using broiler.

9. Melt chocolate chips using broiler or in a microwave for 60 seconds. 
10. Add PB and mix till smooth. Return to broiler or in microwave for 30 seconds.
11. Add in remaining ingredients.
12. Return to broiler or in microwave for 30 seconds and mix till smooth.
13. Pour mixture over baked tart with the first layer.
14. Freeze for 2 hours before serving.

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A pictorial view of the layers
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Enjoy your Christmas treat!
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I am submitting my post to Aspiring Bakers #14: Creative Christmas Bakes (December 2011) hosted by Hankerie!

Many thanks to Han Ker for hosting!! 😀

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Also submitted to Very Good Recipes’ White Christmas Recipe Challenge!

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Low Fat Peanut-Butter-Cream-Cheese Frosted Chocolate Cake

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Why am I always making chocolate cakes??

Why not vanilla?

Why not fruit??

Tell me why!!!??? WHY??!!

Yeah, I’m sorry if you’re getting sick of chocolate. But I’m not. So you have no choice but to put up with my chocolate cake.

But you won’t regret it, I promise. Because these are delicious, especially if you refrigerate the cake before eating. 

Its low fat, but I’m afraid its not healthy– it has tons of white sugar and some white flour. Nonetheless, its not something I’ll feel guilty serving to my friends and family. You won’t either. 

The “peanut butter” I used for this cake is not real peanut butter. I made it from peanut flour, and refrigerated it before using it. You can always use real peanut butter though, I have none at home at the moment (mostly because I don’t like it enough to buy it, and also because Skippy raised its prices for a normal jar of peanut butter from SGD$4.something to SGD$6.00).

What went into this ‘peanut butter’:

  • 1/2 cup peanut flour
  • 2 tbsp unrefined brown sugar
  • 1/8 tsp fine salt
  • 2 tbsp pure maple syrup/ agave syrup
  • 3 tbsp water (or less)
This peanut butter is NOT of spreadable consistency. Its rather dry to contrast with the wetness of the cream cheese and low fat spread of the cream cheese frosting. 

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In case you were wondering, I just bought those two pieces of cloth you see in the pictures at Daiso yesterday! I thought they would be great for photoshoots.

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Peanut-Butter-Cream-Cheese Frosted Chocolate Cake

No. of servings: 5

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Ingredients

For Cake
Refer to Janine’s Recipe using a round cake pan instead and changing the baking time to 15 minutes. 10g peanut flour can be substituted for 1og all-purpose flour.
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For Lighter Brown Cream Cheese frosting
  • 4 tbsp/ 2 oz fat free or low fat cream cheese
  • 2 tbsp low fat spread
  • 1 cup/110g powdered sugar
  • 3 tbsp cocoa powder
  • 1/4 tsp vanilla extract
  • 3 tbsp peanut butter
For Darker Brown Cream Cheese frosting
  • 1/4 tsp chocolate coloured food colouring (if you don’t have this, add 3 tbsp dark cocoa powder and 1/2 tsp of water)
  • 3 tbsp peanut butter

Directions

Note that a hand mixer can be used in place of the stand mixer for this recipe.

Bake cake according to this recipe. Let cool completely before removing from cake pan.

Lighter Brown Cream Cheese frosting:
Using a stand mixer, mix the low fat spread, peanut butter and cream cheese till a smooth paste forms. Sift in cocoa powder and powdered sugar in batches, mixing between batches. After the powders are smoothly incorporated, add in vanilla extract and mix till smooth.  

Now, frost the cake using the frosting. There will be a large amount of frosting leftover. These will be used for the Darker Brown Cream Cheese Frosting

Darker Brown Cream Cheese Frosting:
To the remaining frosting, add ingredients for Darker Brown Cream Cheese Frosting and whisk till smooth using stand mixer.

Use frosting to pipe designs over the cake using a piping bag. (I did spirals–not pretty at all)

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My dad tried these and said, “You shouldn’t make this sort of thing too often. Its delicious but very fatty…” I had a hard time convincing him that it isn’t that unhealthy. He isn’t much a believer of anything or anyone else besides his taste-buds…

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This is a very very moist cake!! If you would like to veganise it, try using tofutti cream ‘cheese’ instead and this cake recipe

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Side note: The colours are all varying because I’m facing this problem that the colours I see when I edit in photoshop and then preview in the Windows Image Viewer is very very different from that you see on the site! Any idea why? I would appreciate your help! 😀

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