Blueberry Double Cheesecake

Long long ago.... I saw this cheesecake on My Kitchen. That's where the inspiration came from.

My kids dubbed this as their all time fav cheesecake. I told them, it's very expensive to make, LOL.

I made this two years ago, sorry yeah.. was too busy with MFF and AFF that all that I'm sharing now are all old recipes. I'm digging them out each week.

Mango Mille Crepe Cake

Mango season is almost here. Almost.

I haven't been posting a nice crepe recipe here since the not so nice Durian Pancake Rolls. After that, I read up on a few other recipes and then, I found this recipe. I used this recipe and then changed it to metric, and kept it this way for more than 3 years, making breakfast crepes exactly the same way. My kids love it.

Fruit Pie Cake, Frozen themed for my Lyanne

Happy New Year!

A last minute decision to bake. Her birthday was on 31st Dec, just few days back.

I celebrated Lyanne's birthday few days earlier with a red velvet snowflake cake (to be blogged next time) ... and when it was her real day.... I felt bad not making her a Frozen themed cake. She had been asking for an Elsa cake as well weeks before. I had a meeting until 4pm and rushed to the shop to get something related to Elsa or Frozen. I only managed to get these mini figurines at RM18.90. Plastic and so expensive. But thinking they can play with it after the cake was gone, I bought it.

I had 2 hours to get it done.
Now a Frozen themed cake... there must be snow. A quick cake with white snowy look..... so I made this cake that I once made for my niece.

Nutella Bread Pudding - Nutella Week #3

Rarely, the man remembers what I bake.
He tends to not know what food is in the house and eats what I serve him.

He knows I'm baking when he sees me doing it, but doesn't remember, won't go looking, won't bother until I asks him if he wants a serving, of which the usual answer will be yes.

Serradura 木糠布丁 - AFF HK Macau Desserts #3

These are set in Ikea's tealight cups

Serradura, also known as Sawdust pudding is a Portuguese dessert popular in Macau, the former Portuguese colony.
Why the name sawdust? The cookie crumbs that make up this pudding is the sawdust. :-)

I first got to know of this dessert from a TV documentary. The host visited a dessert factory in Macau and was taught how to make this simple dessert.

Strawberry Heart Shortcake - Scones #2

Valentine's day is coming...... my girls love hearts.
They also love scones, and when scones come with hearts, they will love it even more.
The taste of is shortcake is pretty much close to a scone to me, and so I included it into this week's theme.

Lemonade Scones - Scones #1

I think most of us do have the issue of having leftover whipping cream after baking a cake and not knowing what to do with it.

I had some extra cream from a cake and was thinking of making scones with cream. So, I googled for "lemon cream scones". When I saw this recipe,I got interested. The gas in the soft drink provides aeration and the sugar in it... just replaces the sugar that we put in. The cream just takes place of the milk and butter.
The lemonade....the lemonade......will the flavour shine through?

Unfortunately I can't detect the flavour of the drink I used. Too subtle.
But it's ok. I enjoyed the crisp crust with a soft fluffy center.
My kids enjoyed it with whipped cream and homemade strawberry jam.

Take note that you need to use cold lemonade from a freshly opened can. Bottled ones are not recommended as they are less gassy than canned ones. And cold ones release less gas when you form the dough, and will only release more gas upon contact with heat during baking.

Lemonade Scones
Adapted from: foodinaminute 

260gm Self Raising Flour (better to use 300gm)
150gm cold lemonade soft drink (Sprite or 7up, weigh it as gas will make volume measurement difficult)
150gm cold whipping cream (35% fat)
1/2 tsp salt

1. Preheat oven to 200 (fan)/220C.  Prepare a baking tray lined with baking paper
2. Pour lemonade and cream into one cup. No need to stir.
3. Mix flour with salt and make a well in the center.
4. Pour the lemonade cream mixture into the center.
5. Use chopsticks or 2 dinner knifes to combine the ingredients. As long as the flour look moistened, stop mixing. It may still look lumpy and very sticky.
6. Sprinkle 2 Tbsp of flour onto the table.Scrape the dough onto the floured surface. Sprinkle very generously with more flour.*
7. Form the dough (pat with hands and use a scraper to straighten the sides) into a 1 inch thick rectangle. Flour a dough scraper, and cut it into 6-8 squares, according to your preference. Flour the scraper before each cut.
8. Transfer the cut dough onto the baking tray and bake for 10-12 minutes, or until the scones look beautifully golden.

*I used almost 1 cup of flour just to dust.

Wholemeal Cream Bread - Loaves #2

I've  been chatting with my friends on FB  about getting a Made in China mixer known called B5 or B7. Still thinking thinking.. another US KA or China B5/7. Decisions decisions.

If not bread baking will retire in my home. Or maybe partially retire because bread made with all purpose flour could still be managed with manual kneading

Rainbow Fruit Cheesecake - No Bake Cheesecakes #2

All natural no food colouring, no artificial flavouring, all fruits! It's one of my crazy projects that I made out of the quest for new ideas.
It's quite an expensive cake to make,but worth it, if you are not into food colouring but yet want to make a surprise for kids.

Mixed Berries Almond Cake - Berry #1

This cake is quick to do and easy to eat.

I am in love with cakes made with almond meal. It is moist and delicious with a beautiful tender crumb.
The recipe is adapted from Tartelette’s poached pear cake and I have previously tried it before and it was like she said, slightly pudding-like. I reduced the cream this time, it was more cake like and everybody loved it.

Whipped Cream Cake - Bundts #3

The cake looked soooooo short!! Maybe shorter than what I expected.

I wonder where did I go wrong. My pan was a 12 cup pan, recipe called for 10 cup pan,  just that 2 cup difference, but it looked really short, haha, probably I should find myself a tall slim pan. Malaysia has a pathetic selection of bundt pans. Unless I buy those that cost me 3 digits in upmarket areas. I'm too stingy for that.

And it so happened that Lena also baked the same cake (go see hers), and today we are posting it together.
And we are both using the same pan and have the same short cake, haha!
So, I blame it on the pan.

Pratha Crust Salmon Pie - Salmon #2

For those of you who have dinned in Petite Millie, One Utama, you would have heard of White Truffle Oil Fish Pie. It comes with a loose crust made of puff pastry. In the pie, are pieces of white fish swimming in a pool of creamy gravy together with shitake mushrooms and fennel.

After having this once, I then decided to have my own version of this, borrowing the concept from Petit Millie.

Rhubarb Cream Cake - Rhubarb #1

I have been waiting for years that one day I will have enough for a week's posting. LOL.

Rhubarb is sooo expensive here that just 3 pcs of foot long stalks costs me around RM10.
I'm blessed to have an aunt who will now bring back rhubarb for me from Australia, and she just planted some few months back, gleefully telling me she'll harvest them before flying back each time, if there are. So most probably, I'll have more rhubarb recipes in my blog.

Pure Pumpkin Cheesecake - Baked Cheesecake #3

This cake was a request from my brother in law. He wanted a pumpkin cheesecake and so, I took this opportunity to try out Rose's recipe.

Largely based on Rose Levy Berenbaum's recipe with quite a lot of adapations. And some regrets too.

Coffee Marble Cheesecake - Baked Cheesecakes #2

I created this cheesecake for a wedding reception of 150 guests.

My husband's cousin got married last November. The groom's mother, our aunt, requested that I bake some desserts for the reception because the only dessert the caterer offered was fresh fruits.

I made quite a number of things and 2 cheesecakes. One of the cheesecakes is this. The other is a light tasting slightly fluffy orange cheesecake. I planned it in such a way that the guests will have some taste and textural contrast, and everything is bite sized. The rest of the dessert was Designer Chocolate Baby Grands, Kumquat Almond Tea Cakes, Vanilla Cream Puffs and Rainbow Jelly. I wanted to make more, but time  and manpower was a constraint. I was the only person doing almost everything until the final 12 hours. Baking is easy, cleaning up is not.

Fricassée de Poulet~ Chicken Fricassee - Chicken #3

My first time cooking French…. Or was my Ratatouille my first? Well, ok, my first French main course. I never knew of this dish until I went googling for chicken with tarragon, and voila, out came this recipe and I am soooooooo caught by it. And it was just nice that I also have some mushrooms, although not the exact type, but oh well, it might work well.

Raymond Blanc’s 'bare' Gâteau au Citron - Lemons #3

I made this cake because Alan told me to. LOL.
He didn't like this cake, but it was otherwise for me.
His poison is my meat.

Chocolate Orange Pancakes with Honey Cream - Pancakes #2

This recipe is a twist off the first recipe featured this week.

My girls love chocolate and I thought if I were to pair it with fruits, as least it won't be too heaty for them.

Baked 3 Layer Beef Pie - Beef Week # 1

Recipe tried in 9 March 2011

When I ate my first mouth of this……. OMG, this is good. That’s all that came into my mind.

My hubby went ummmm, Lydia gave me a big thumbs up and a very wide smile, Lyanne said nice, nice nice, my MIL quickly asked me the recipe, Mike’s aunt said tasted very delicious, my BIL quickly savoured his first piece and took seconds and thirds, too busy to say anything but to eat. Hahaha!!

At the end of the meal, we all felt satisfied, very satisfied. The kind of feeling that you’ll get after a good meal.

Marmalade Bread Pudding - Eggy Bread # 3

Recipe created in July 2011

I always wonder.. how do other bloggers style the setting for photography.
This is my first attempt in doing so and hahaha... it's so difficult.
Which is why I usually do close ups. A lot easier.

I had to get this and that ready, seemed like a lot of work and a lot of keep later.
What more with peeking heads and prying hands of 2 kids?
But I had to try because of these beautiful flowers seemed to match my bread pudding :)
haha