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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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{Round-up} Aspiring Bakers #22: Lightened Up Cakes (August 2012)

Yup! Its September already! Thank you to all the Aspiring Bakers who participated in the August theme and I hope that you have grasped a couple of healthier tips to make your cakes for the health of you and your families. 😀 I received a total of 24 entries. Hope you enjoy them and use them as references to create healthier bakes! 😀

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Soy Milk Muffins by Sharon of Sweet Surrender

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Steamed Moist Chocolate Cake by Jess of Bakericious

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Healthilicious Pumpkin Cake by Cecilia Koh of BeautyMe Loves Recipes 

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Sugar-Reduced Berries Yogurt Cupcake by Hankerie

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Wholemeal Cake by Ann of Anncoo Journal

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Banana Greek Yogurt Cake by Wendyinkk of Table for 2….. or More

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Mini lime marmalade chiffon cake by Cheah of No-Frills Recipes

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Apple Cranberry Olive Oil Cake by Jess of Bakericious

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Flourless Almond Chocolate Cake by Kimmy of Cooking Pleasure

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Banana Bread/Cake by Sassezz of Sassezz’s Kitchen

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Orange Swiss Roll by Hankerie

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Coffee Soufflé Cake by Kimmy of Cooking Pleasure

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Fruit and Nut loaf by Baking Tray

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Lower-calorie Chocolate Whoopie Pies with Green Tea Cream by Mich of Piece of Cake

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Banana Cake by Man of Sappy Tea Flour

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Vegemite Fruity Macarons by Hankerie

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Orange Muffin without Butter by Ann of Anncoo Journal

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Gluten-free banana cake by Annadina of Homemade Heartmade

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Vanilla Swiss Roll with Vanilla Crème Mousseline by Vivian Pang of Vivian Pang Kitchen

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Steam chocolate moist cake by Abbymonster

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Gluten-free Blueberries & White Chocolate Muffins by Hankerie

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Guilt Free Decadent Marbled Banana Bread by Qi Ting of A Dessert Diet

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Pandan Soufflé Cake by Kimmy of Cooking Pleasure

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Almost Fat Free Fudge Brownies by Vivian Pang of Vivian Pang Kitchen

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Gluten Free Apple Cornmeal Upside Down Cake by Alice of I Love. I Cook. I Bake

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Healthier Chocolate Cupcakes by Alice of I Love. I Cook. I Bake

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Low Fat Banana Loaf with Berries by Sammie of Sweet Samsations

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For the next Aspiring Bakers event, check this Aspiring Bakers #23: Desserts on a plate (September 2012)

Bread Pudding Tart with Brown Sugar Crumble (low fat & whole wheat)

Dear Barney, or Mr Stinson (Recovering Mentally Unsound human being, Whatever you prefer I call you),

You’re handsome, hot, surprising sensitive, sometimes hilariously dumb, an insult to Barney the Dinosaur (since you two share the same name), terribly rich, gorgeously well-dressed and would totally win a Girls’ Choice Award. Unfortunately, I chanced upon your patent for “back boobs”. Seeing that its an atrociously disgusting idea, I take back everything I said.

Yours sincerely,
Representative of all who are grossed out by your warped ideas.

*wrote this draft last week but didn’t want to waste it. sorry if he took back the idea.
only if. 

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This Bread Pudding Tart enriched with cinnamon, the nuttiness of whole wheat flour, addictive crunchy brown sugar crumble and hints of apple is one of my most favorite creations. It may look not at all appealing, but be rest assured that its as flavorful as I described. Topped with custard-y vanilla goodness, its hard to resist!

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recipe notes:

Tart Crust is adapted from: 2至4人, 低脂轻量蛋糕甜点
author: 小欣子 

Brown Sugar Crumble ia adapted from: Crusta Bakes

Bread Pudding is adapted from: All Recipes

Vanilla Sauce is adapted from Oven Haven

brown sugar crumble: 46g whole wheat flour 70g whole wheat flour

Skinny Chilli Cheese Fries

I thought about making fries. After the episode of absolutely shitty Aston fries last week (talk about a greasy, tasteless, gross mess of potato strips), I dreamt of crunchy, non- greasy, tempura-like, garlicky, peppery potato chunks. Topped with nacho cheese, spring onions and even chilli. And then I found the perfect fries at The Purple Foodie. And easy chilli with great reviews at All Recipes. And homemade nacho cheese at Pensylvania Macaroni Co. Made healthier and skinny chilli cheese fries were born. Apologies for the bad photos.

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With Shoestring Fries

With Potato Wedges

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As mentioned,

fries were adapted from The Purple Foodie, chilli was adapted from All Recipes. And homemade nacho cheese from Pensylvania Macaroni Co.

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Because who doesn’t love fries?

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Strawberry Caramel Layer Cake (Vegan, Whole Wheat)


Yeah, its me. Back after twisting another foot, surviving a fever that’s (thank God) not due to dengue, and bearing with the aftermath of the fever– the worst kind of cough that causes even air to tickle the throat. Yikes. Now I have Show Luo’s eye bags, my bro’s practically permanent panda eyes and a toad’s voice. 

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The Nonsense I learned this week:

Kiwis aren’t friend material. They bite.

When your fringe gets too long, it gets into your eyes. Its prickly and painful. 

Leaving a book untouched for too long causes it to cake on dust.  

Shoes that are too tight make feet hurt.

Guyliner still sucks. 

Cockroaches are creepy. 

A dancing detached tail of a frantic lizard is freaky.

If golden highlights don’t work, get bright red ones. 

Caramel cake tastes pretty good. Especially with strawberries (since their prices have dropped). 

Ps: strawberries are  are chockfull of antioxidants and other essential nutrients that can flavorfully help you reduce your risk of cancer, heart disease, inflammatory diseases, and birth defects as well as mouthwateringly manage your weight. (source).

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Can you believe it? I made healthier (practically fat free) dulce de leche in 40 minutes, without stirring continuously all the time, from scratch. Some people are just lazy. Its easy.

800ml skim milk (vegan: non dairy milk of your choice)

300g sugar

1/4 baking soda

heat milk and sugar in a heavy and VERY deep saucepan over high heat. stir with wooden ladle till sugar melts completely. lower heat and allow mixture to simmer until mixture becomes slightly brownish. quickly stir in baking soda. let mixture continue to simmer. after mixture seems to have thickened, start stirring continuously. turn off heat when a dollop of dulce de leche won’t fall off your spoon. scoop everything into a heat proof metal bowl. Do not touch with bare hands. The dulce de leche is really really hot.

The ‘buttercream’ you see contains no butter, shortening or cream. My frosting skills have not matured. Let’s just pretend a three-year-old frosted it. Guy must be a genius.

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Recipe notes:

Recipe for vegan white cake is adapted from My Vegan Cookbook.

Recipe for non-vegan cake is adapted from Honey What’s Cooking.

Recipe for syrup is from Technicolour Kitchen.

Recipe for strawberry filling is from Chockohlawtay.

Cocoa powder in caramel frosting may be omitted!

I am submitting this post to Aspiring Bakers #18: Layers of Love (April 2012) hosted by Sam of Sweet Samsations.

Peanut Butter & Jelly Frangipane Pie with PB&J Ice Cream (vegan and gluten free)

That’s it. I give up being boring. Wry , senseless dry humour, incoherent thoughts, nonsensical behaviour (I’m guessing no second person has ever dislocated their ankle by being asleep) is the definition of my name, which I must add people have found many ways to pronounce– some in a way that terrifies every fibre in my body, some downright insulting, some ingenious… but almost never correctly.(PS, its not ‘cheating’, that’s a lame shortcut I respond to but no longer want to. QT is the safe way to go.) From next post on, I’m going back to my roots (or whatever they are).  These couple of days, I’ve been downing bowls of dead bitter medicine instead of yummy herbal chicken soup, exercising like a crazy person, studying, baking, trying to record the sound of my brother snoring for my ringtone (how fun would that be?), going for physio, learning to drive and so on. 

I’ve been experimenting on frangipane for the longest time. Typical frangipane is clogged with lumps of butter, sugar and eggs. Trying to make it healthy is one of the most difficult challenges I’ve ever taken on. I wanted to make it vegan, lower in fat and with peanuts instead of almonds since almonds are pricey. And finally, this happened.

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Peanut butter and Jelly Frangipane Pie with a gluten free crust, healthier frosting, berry cream and Peanut Butter & Jelly Ice Cream, of which all components are significantly healthier than typical counterparts.

And the best thing about this pie is that it is really easy to make!

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Recipe for Shortbread Crust is inspired by Chockohlawtay.

Recipe for Berry Cream is also from Chockohlawtay.

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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!