Tag Archives: recipe

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.

529458_10151293943068131_851640279_n

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.

823509_10151293942888131_818215815_o

798303_10151293942913131_1206477536_o

793721_10151293942878131_1549726535_o

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.

Aspiring Bakers #22: Lightened Up Cakes (August 2012)

Hi everyone! It’s my turn to organise Aspiring Bakers this time! Many thanks to Small Small Baker for giving me this chance 😀 

Okay, let’s get this straight. 

Everyone has a cake they love. Everyone. Whether they are a savoury or sweet person. But the problem is, stuffing your face (well, at least, if I stuff my face) with cake, you’ll pack on pounds. No difficult science around that. 

So! Seeing that, for the Aspiring Bakers theme this month, hopefully all the bakers out there would like to join in, baking healthily, or rather, healthier cakes! I’m really excited to see what you can come up with so please join in! 

Let’s eat Lightened up cakes this month! 😀

.

.

Definitions

“lightened up” refers to either 1 of the below or preferably a combination of the following

1. reduced fat (by at least 30%)
2. sugar free e.g. using natural sweeteners like xylitol, stevia and maltitol, etc.
3. reduced sugar (by at least 30%)
4. use of unrefined flours (at least 50%) e.g. whole wheat flour, spelt flour, etc.
5. low GI
6. low gluten e.g. you can use glutinous flour, brown rice flour,  white rice flour, sorghum flour, millet, and teff. This option is similar to the previous Aspiring Bakers guidelines which you can find HERE
.
.

Who can join?
Everyone! (if you do not have a blog, just send me a photo and recipe of your bake)

.

.

How to join?

Step 1 :
Make a lightened up cake, whether sweet or savoury, in the month of August 2012 (thanks WendyinKK for correcting me!). This does not include stuff like carrot cake (kuih kind), yam cake (kuih kind), etc. i.e. No kuih, though things like ma la gao (馬拉糕) are allowed. 

.

Step 2 :
Post it on your blog between 01 August 2012 and 31 August 2012.
Your post must include the recipe or link to the original recipe. If you are using a recipe from a book, please include the title of the book too.
Any entries that are posted outside the date range will not be accepted. 
Any entries that do not include a recipe or link to the original recipe will not be accepted too. 

.

Step 3 :
Please mention that you are submitting your post to Aspiring Bakers #22: Lightened Up Cakes (August 2012) hosted by Qi Ting of A Dessert Diet and provide a link back to this post HERE.
Entries will not be accepted if the above is not included. 

.

Step 4 :
Email to qiting93@hotmail.com in the following format:

Your name or nickname:
Your blog name: (omit this if you do not have a blog)
Name of your bake/dish:
URL of your post:
URL of your photo (one photo for each entry): 
(alternatively, you can attach your photo in your email).

.

Please use “Aspiring Bakers #22” as your email subject. You may submit more than 1 entry.

.

.

The roundup will be posted on 01 September 2012.

.

.

If you are interested to find out what’s on the previous Aspiring Bakers #21: Gluten-Free Bakes (July 2012) entries, hosted by Hankerie, see the roundup HERE.

 
 

 

Swedish Princess Cake


There are millions of blogs in the web. You probably didn’t miss me at all. HA, didn’t expect you to. But you’re stuck with me. Today, I bring you a Swedish Princess Cake, of which the minuscule version can be easily found in iKEA (you know, the restaurant, not the furniture section?).

I kinda like it. I purposely heavily reduced the sugar in the fillings to offset the sickeningly sweet marzipan. It tastes pretty good. But the smooth and soft marzipan was destroyed after I froze it in the freezer, before taking the photographs. It cracked, collapsed, melted, died, I don’t know.

I tried my best to make it look good. If it doesn’t (it doesn’t), I apologize.

#pissedatcracks –> is that how you do that Twitter thingy? Haha. (This is me making an effort to lighten up the mood) I also sifted powdered sugar over the top to make myself seem dumber than I already am.


Recipe notes:

Please exercise your (even if limited) intelligence to not freeze your marzipan after I told you what I did. 

Marzipan is adapted from Daily Delicious

Really soft yogurt chiffon cake is translated and adapted from 美食,中国 (Chinese, duh)

Pastry Cream is adapted from Oak & Bakes (Chinese)


Like I said, I’ve got other stuff prepared already. They will be up soon. 😀

PS: Millions of apologies for this poor quality post. No excuses. I’m sick of explaining myself.

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. 

.

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).

.

.

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.

.

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.

Cookies ‘n’ Cream in a Bowl (Healthy Vegan Oatmeal)

Here’s an apology in advance. I’m sorry. The following may be an eyesore.

See my smashed oreos? I dumped them into a separate cup so they wouldn’t get soggy.

Want to know something?

This is the BEST oatmeal I’ve ever eaten and the first I’ve ever really finished.

.

.

Cookies ‘n’ Cream in a Bowl

No. of servings: 1

Print Friendly and PDF

.

.

Ingredients

For Oatmeal
  • 40g quick cooking oats
  • 1/8 tsp salt
  • 1 1/4 cup water
  • 3/4 cup unsweetened soy milk (or other non dairy milk)
  • 1 1/2 tsp vanilla essence
  • 2 tbsp pure maple syrup/ agave syrup
For ‘Cream’
  • 1/4 cup unsweetened soy milk
  • 2 packets stevia
  • 1 tsp vanilla essence
  • 1/2 tbsp pure maple syrup

Directions

Cook oatmeal:

  1. Mix the first 4 ingredients for oatmeal in a saucepan.
  2. Heat till mixture boils and then lower the heat for oatmeal to simmer.
  3. Let oats simmer for about 10 minutes or until the oatmeal is at the texture you want. Turn off the heat.
  4. Add in remaining ingredients and mix till even.
  5. Pour in the ‘Cream’ (directions below) over the oats.
  6. Put in freezer for 15 minutes (mandatory! This step is essential to make oatmeal super creamy and custard-y!)

Make ‘Cream’:
Just mix everything together and pour over your cooked oatmeal.

..

Optional Additions:

  • 1 Oreo sandwich (without cream if you don’t like it… I don’t)– SMASHED (OPTIONAL)
  • Drizzle of pure maple syrup/ agave syrup
.

.

.

Wanna see the innards?

You know, oatmeal doesn’t always like to get a nude picture taken, but I kind of took one when mine wasn’t looking. Oops.

An empty bowl!!