A glass of eggless non-bake cheesecake

I'm not a cheese person. If I'm given a choice to choose between a slice of butter cake and a slice of cheesecake,  I will definitely grab the butter cake. But in the recent years, I've grown to 'appreciate' the texture of the cheesecake. My big kids like cheesecake. Last month,  I made a simple non-bake cheesecake for them and the verdict ... they liked it. But I finished that small slice with some blueberries as I find it too cheesy.

Last Sunday, as I was searching for some other non-bake cheesecake recipes that added fruits to it ... found this "Eggless no bake mango cheesecake"  !!
Adapted the recipe from this website
http://mariasmenu.com/desserts/eggless-no-bake-mango-cheesecake

I made some adjustments to the quantity and ingredients used to suit our taste. I used low-fat yogurt instead of whipping cream.

(A) Ingredients for the base :
Digestive biscuits – 150g finely crumbled
Butter – unsalted 80g, melted

(B) For the filling :
Philadelphia low fat cream cheese – 250g soften at room temperature.
Natural flavour low-fat yogurt - 220g
Mango – 110g cut into small bite size pieces
Gelatine – 1.5 tbsp
Hot water – 100g
Castor sugar - 50g

(C) For glaze topping :
Mango puree – 120g
Hot water – 120g
Gelatine - 1 tbsp

Instructions:
(A) For the base :
Combine the finely crumbled biscuits and melted butter.
Press this mixture to a 7" loose bottom tin or the dish you are using. (I used 5 glasses, each 7cm in diameter).
Refrigerate it (for at least 15 mins) while you make the rest of the cheesecake.

(B) For the filling :
Dissolve gelatine in hot water.
With a electric mixer, mix the cream cheese and castor sugar till it becomes smooth.
Add yogurt and mix well.
Pour gelatine water in and mix well.
Add the mango pieces and mix well.
Pour this mixture over the biscuit base and return it to the fridge. Make sure that this layer is refrigerated for a minimum of 2 hours before adding the glaze topping.

(C) For the glaze topping:
Dissolve gelatine in hot water. When it is warm, add it to mango puree and mix well.
*Note: To obtain a smooth mirror like mango puree topping, strain the mango puree mixture.

Pour this over the cream layer, once it is set, refrigerate for another 2 hours.
Garnish with strawberry/mango & mint leaves when serving.

This time,  I really enjoyed a glass of eggless non-bake mango cheesecake!

Lemon Friands

Asked my big kids what would they like to have for today's tea snack ... muffins? cupcakes?  Well .. how about try something new? Friands.  "Okay!"

I have to thank Ann of http://www.anncoojournal.com/2014/02/lemon-friands.html?m=1 for sharing her recipe :-

Lemon Friand

Ingredients:

     95g Butter

     60g Plain flour

     70g Icing sugar

     60g Almond meal (ground almond)

     3 Egg whites (105g)

     Grated zest of 1 lemon

Method:

Preheat oven to 180C. Melt butter and use a little to grease 20 holes mini friand pan. 12 holes for bigger friand pan.

Sift the flour and icing sugar into a large bowl, then stir in the lemon zest and almond meal.

Place egg whites in a small bowl and lightly froth with a fork. Add to dry ingredients with melted butter, stirring until completely combined.

Fill each friand hole two-thirds full/ Bake for about 20 minutes until golden.  Remove from the oven, leave in the pan for 5 minutes, then turn out onto a wire rack to cool completely. Dust with icing sugar before serving.

Not sure why, I've greased the non-stick muffin pan but still the sides tend to break and not easily remove from the pan.

My boy likes the lemon icing drizzled on small Lemon Coconut cakes that I baked some months ago. So, instead of dusting some icing sugar on Friands,  I drizzle a little of lemon icing instead.
Well, yummy and refreshing Friands with a cup of hot mint tea on my weekend.

BBQ Orange Parcels .. Simply Awesome

Have you ever tried BBQ oranges, wrapped in foil ?  

"Nope, I haven't tried that before".  

"No, how does it taste like huh?"

"Wonder how's the taste ... got a feeling it is awful ...."
"Hah? BBQ banana yes, but not BBQ orange!"

Well, these were some responses I received when I checked around with some friends.

The reason why I asked around was when I saw the recipe from the cookbook,  I was like "what ?!? Such easy and simple recipe and sure it won't be delicious,  sure alot of people have tasted it... nothing special ..." These were just my thoughts and I was wrong. So last night I decided to make this for our dessert since I have not tried it.    

Unwrapping the hot parcels taken out from the oven.

As soon as the parcels were taken out from the oven, I just can't wait to unwrap the foil. The aroma of the honey, brandy & orange sweet fragrance immersed all within the parcels. 

Transferred these lovely bright orange slices onto a serving dish and topped some orange rind. Spread with some juices and enjoyed few spoonfuls. Simply awesome delicious warm dessert on a rainy cool night.

Yes, never judge a book by its cover ... so never judge a simple and easy recipe too. Cos you'll never know the goodness ... and that it may taste awesomely good !

Here's sharing the recipe adapted from Martha Day's cookbook.

Barbecue Orange Parcels

Ingredients (serves 4)

2 Tbsp low-fat spread, plus extra, melted for brushing.

4 oranges

2 Tbsp maple syrup (I used honey)

2 Tbsp Grand Marnier liqueur (I used brandy)

Low-fat fromage frais, to serve (optional)

Methods:
1) cut four double-thickness squares of foil, large enough to wrap the oranges.  Melt about 2 teaspoons of the low-fat spread and brush it over the centre of each piece of foil.

2) remove some shreds of orange rind, for the decoration.  Blanch and dry them and set aside. Peel the oranges,  removing the white pith and peel catching the juice in a bowl.

3) slice the oranges crossways into thick slices.  Reassemble, and place each orange on a square of foil.

4) create a cup shape by tucking the foil up high around the oranges.  This will keep them in shape, but leave the foil open at the top.

5) mix together the reserved juice, maple syrup and liqueur and spoon the mixture over the oranges.

6) add a dap of low-fat spread to each parcel and fold over the foil to seal the juices. Place the parcels on a hot barbecue for 10-12 mins until hot. (I threw them into oven, set grill mode). Serve topped with shreds of orange rind and fromage frais, if you like.

I'm sharing another 'ORANGE' post with The Little Thumbs Up.  



This post is linked to the event, Little Thumbs up organised byBake For Happy Kids, and My Little Favourite DIY, hosted by Ann of Anncoo Journal

Orange Yogurt Brûlées

A few years ago when I took a short break (about 5 months) from the workforce,  my ex colleagues presented me 3 cookbooks in cakes and desserts recipes for my farewell. I needed a break then to help my girl focus on her studies and preparation for the PSLE (Primary School Leaving Examination). Well, I guessed it's the 'typical stress' that most Singaporean parents,  if not all, had experienced when their 12 years old children sit for these school examinations.   It was a wise choice then as that's when I developed the interest in baking.

Occasionally I would flip through the pages of the cookbooks to try new recipes but I'm quite selective cos most western recipes are rather rich in sugar and butter for cakes or desserts.  Chance upon this Orange Yogurt Brûlées recipe using low fat yogurt. Looks pretty 'easy peasy' and gave it a try as it's my 1st attempt in Brûlées. The recipe calls for 4 individual heatproof dishes ... hmm.. gosh ... I don't have any. Searched through the kitchen cabinets and found a piece of rather appropriate Pyrex dish.

Here's sharing the recipe adapted from Martha Day with slight modifications :-

Orange Yogurt Brûlées
Ingredients (serves 4)
2 oranges
150ml low-fat yogurt
4 tablespoons half-fat crème fraîche
3 tablespoons (2 Tbsp) caster sugar
2 tablespoons (1 Tbsp) light muscovado sugar

Methods:
1) cut away all the peel and white pith from the oranges and segment the fruit, removing all the membrane.
2) place the fruit in the bottom of 4 individual flameproof dishes. Mix together the yogurt and crème and spoon over the oranges.
3) mix together the two sugars and sprinkle them evenly over the tops of the dishes.
4) place the dishes under a preheated,  very hot grill for 3-4 mins or until the sugar melts and turns to a rich golden brown. Serve warm or cold.

Probably due to the reduced amount of sugar, hence, the top didn't seemed to be 'rich golden brown'. As usual, my big kids would be my first customers to sample my products. My 18 years old son commented "not sweet enough..".  I tried a few spoonfuls ... hmm.. the natural sweetness of the oranges complimented the sourish yogurt tasted refreshing!

I'm submitting my 'ORANGE' post and joining The Little Thumbs Up for the first time.



This post is linked to the event, Little Thumbs up organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Ann of Anncoo Journal at this post.

A small birthday cake for C&C

The birthdates of my 2 teens were just one day apart in the same month.   As the friends of my girl had given her 2 small cakes and a dozen of cupcakes to bring home, I could not bake any more cake without first finished those 'stacking' on top of each other in the refrigerator.

They had previously suggested a cake decorated with Ferrero Rocher (of course
theirs favourite) ...Well, searched through some related recipes and decided to bake Nutella Butter cake that I had attempted before and to decorate it with Ferrero Rocher.

Readily available

Here's the recipe I adapted from Happy Home Baking for the Nutella Butter cake.
Ingredients:
225g cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
85g butter, soften at room temperature
3 tablespoons Nutella spread
150g (I used 140g) caster sugar
2 eggs, lightly beaten
1 teaspoon vanilla essence
120g plain, non-fat yogurt

Method:
1) Preheat oven at 180 degC. Line bottom of a 20cm (8") round pan with parchment paper. Grease and flour the sides of the pan, set aside.
2) Sift together cake flour, baking powder, baking soda and salt. Set aside.
3) Mix together yoghurt and vanilla essence.With an electric mixer, beat butter and nutella for 1 min. Gradually add in caster sugar and beat on high speed for about 3 mins. Scrape down the sides of the mixing bowl periodically.
4) Dribble in the eggs slowly, about 1 tablespoon at a time, beat constantly for about 2 mins.
5) On low speed, beat in 1/3 of the flour mixture. On medium-high speed, beat in 1/2 of the yogurt mixture. On low speed, beat in half of the remaining flour mixture. On high speed, beat in the remaining yogurt mixture. On low speed, beat in the rest of the flour mixture.
6) Pour batter into into prepared pan, smooth the top evenly with a spatula. Bake for about 40 ~ 45 mins or until a toothpick inserted into the centre comes out clean.Let cool in pan for 10 mins before unmold. Invert onto a cooling rack and let cool completely.

As for the Nutella buttercream,  I improvised the buttercream recipe I had used for cupcake frosting and added some wafers (crushed) to the cake.
7 Ferraro Rochers for decor (or as you desired)
Crushed some wafers (enough to fill the sides)
Nutella Buttercream
Ingredients:
150g unsalted butter, softened to room temperature
80g icing sugar
80g Nutella
3 tablespoons heavy cream or milk
1 teaspoon vanilla essence

Method:
Use electric mixer, cream butter until light an fluffy. Add in the icing sugar.
Add the vanilla and nutella (few spoonfuls at a time).

Well, here's the belated small Nutella + Ferrero Rocher cake for them! Happy birthday to C&C, with love always ... Mom.

Colorful rainbow fruit tarts

Ain't get enough of fruity tarts. This is my 3rd attempts in fruit tarts recipe. Using the same pastry recipe adapted from Joy of Baking, I have made fruit tarts with pastry cream, peach almond tart and this rainbow colours fruits topped with whipped cream.

Rainbow Fruit Tarts

Pastry Crust: (I'm using 5 small about 2.5 inch tart case as I do not have a 8-9 inch removable tart pan)

195 grams all purpose flour (sifted)

1/8 teaspoon salt

110 grams unsalted butter, at room temperature

50 grams granulated white sugar (I used 40g)

1 large egg lightly beaten

Method:

1. In a separate bowl, whisk the flour with the salt. 

2. Place the butter in the bowl of your electric mixer, or with a hand mixer, and beat until softened. 

3. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. 

4. Add the flour mixture all at once and mix just until it forms a ball.

5. Flatten the pastry into a disk, cover with plastic wrap, and refrigerate for 15-30 minutes.

6. Lightly butter the small tart cases. Cut out the tart size and evenly pat the chilled pastry onto the bottom and up the sides of the case. 

7. Lightly prick bottom of pastry crust with the tines of a fork (this will prevent the dough from puffing up as it bakes).

8. Meanwhile, preheat oven to 180 degrees C and place rack in center of oven. 

9. Bake crust for 10 - 15 minutes or until dry and lightly golden brown. Remove from oven and place on a wire rack to cool completely before filling and decorate fresh fruits of your choices. 

My kids loved these lovely decorated yummy colourful fruit tarts, hope you will enjoy them too!

As this is the last series of the Aspiring Bakers, I am submitting this to

Aspiring Bakers #40: Rainbow and Ombre Party! (March 2014) hosted by Cynthia of The Baking Biatchhttp://www.thebakingbiatch.com/2014/02/aspiring-bakers-40-rainbow-and-ombre.html?m=1

Dorayaki

Made these yummy pancakes for breakfast last week ... love the cute round delicious Japanese cakes that sandwiched sweet red bean paste sold at those Japanese supermarkets like Yaohan, Sogo. With the pulling out of their businesses from Singapore, I could hardly find these yummy snacks in heartland malls or hypermart nowadays.

Bought a can of Anko sweet red bean paste and decided to make some. It was not too difficult, my first attempt. Adapted from this recipe but I omitted the sweet sake as I didnt have any. http://shizuokagourmet.com/japanese-cake-dorayaki-basic-recipe/
The taste was just as good. Will definitely be making more with choices of filling like chocolate,  peanut butter and kaya!