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The blog is simply to keep track of the recipes I have tried and how I feel about them. Welcome:)
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Attained the right texture for cheesecake by baking it till it is wobbly in the middle, even Tati suspected it was uncooked at first. Turns out cheesecakes continue baking even after you turn off the heat. But it is crucial to let it cool gradually by leaving it in the unheated oven for approximately 1h, then cooling it outside the oven till it's rtp before placing in the fridge! It also firms up when it chills in the fridge. Long story but note to self and you if you're interested:P
Directions:
Friday, June 28, 2013 | 12:07 PM
Slightly adapted from: Skinnymom
Thursday, June 27, 2013 | 9:24 PM
Credit:
Bicil the Baker
| 4:44 PM
2. Mix the flours, baking powder, baking soda, cinnamon and salt in a bowl.
3. Mix the wet and dry ingredients along with the dates and almonds until just mixed.
4. Spoon the mixture into a greased 9x5 inch loaf pan.
5. Bake in a preheated 375F oven until a toothpick pushed into the center comes out clean, about 40-70 minutes.
Slightly adapted from:
Closet Cooking
Tuesday, June 25, 2013 | 12:18 PM
Monday, June 10, 2013 | 10:08 PM
Tati dressing the cheesecake up with pistachio bits :)
Serves 10
Ingredients:
Pistachio Graham Cracker Crust
1/4 cup shelled, unsalted pistachios
1/4 cup granulated sugar
1/4 tsp. coarse salt
5 tablespoons unsalted butter, melted and cooled
Filling
2 pounds cream cheese, at room temperature for at least 6 hours
1 1/3 cups granulated sugar
1/2 tsp. coarse salt
2 teaspoons pure vanilla extract
1 tablespoon vanilla paste, or seeds from 1 whole vanilla bean
5 large eggs, at room temperature
2/3 cup sour cream
Dressing
1/2 cup apricot jam
1/2 cup shelled, unsalted pistachios, pulsed in a food processor until coarsely ground
3 (1/2-pint) containers raspberries
Confectioners' sugar for dusting (optional)
Directions:
1. Preheat the oven to 300F-degrees. Bring water to a boil for a water bath. Butter the bottom and sides of a 9 x 2 inch cake pan, set aside.
2. To make the crust: In a food processor, pulse the pistachios with the sugar and the salt until coarsely ground. Transfer to a large bowl, add the graham cracker crums and butter, and mix to combine. Press the graham cracker mixture over the bottom of the buttered pan. Set aside.
3. To make the filling: In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese, sugar, salt, vanilla extract, and vanilla paste or seeds on medium-high speed, scraping down the bowl several times, until the mixture is completely smooth, about 5 minutes.
4. Turn the mixer to low and beat in the eggs, one at a time, until blended, scraping down the sides of the bowl after each addition. Beat in the sour cream until blended.
5. Place the cake pan in a roasting pan. Pour the cream cheese mixture into the cake pan--it will come all of the way to the top of the pan. Place the roasting pan in the oven and pour in the boiling water to come about 1/2 inch up the sides of the cake pan. Bake until the filling is set, but still jiggles slightly in the center, 1 hour 15 minutes to 1 hour 20 minutes. Chill for 4 to 6 hours, or overnight, in the pan.
6. To finish, heat the bottom of the pan over a flame or an electric element to loosen the crust. Invert the pan onto a 9-inch cake round or large plate. Remove the pan from the cake and invert once more onto a 9-inch round or large plate so the crust is on the bottom. In a small saucepan, warm the strained jam over low heat until liquid. Strain through a fine strainer. Brush the top and sides of the cheesecake with the strained jam. cover the top of the cake with a single layer of raspberries. Holding the cake with one hand under the bottom, and working over a sheet pan to catch the excess, gently press the ground pistachios all around the sides of the cake. Dust with confectioners' sugar, if desired.
Macros per serving: Calories: 358 kcal Carbs: 44g Fat: 17g Protein: 11g Sodium: 472mg Fibre: 3G
Credit: SoNo Baking Company Cookbook
Friday, June 28, 2013 | 12:07 PM
- Serves 12
- Ingredients:
- 3 very ripe bananas
- ½ cup unsweetened applesauce
- 1 tbsp unsalted butter
- 2 egg whites
- 1 ½ cups whole wheat white flour
- ½ tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- ½ cup brown sugar
- 7 tbsp caster sugar
- 1 tsp vanilla extract
Directions:
- Preheat oven to 140 degrees C.
- Spray one loaf pan with non-stick cooking spray and set aside.
- In a small bowl, mash bananas using a fork and set aside.
- In a large bowl, cream butter, applesauce, vanilla, and brown sugar, and sugar.
- Add in egg whites and mashed bananas to wet ingredients and beat with a mixer on medium speed for 2-3 minutes.
- In a separate bowl, add whole wheat flour, salt, baking powder, and baking soda. Using a wire whisk, gently mix dry ingredients together.
- Add dry ingredients to wet ingredients and mix together until blended but not over mixed.
- Transfer mixture into loaf pan. The pan should only be about 2/3 full with mixture.
- Bake for 30-35 minutes until a fork inserted in the middle of chocolate chip banana bread loaf comes out clean.
Macros per serving: Calories: 140 kcal Fat: 1g Carbs: 33g Fiber: 1g Protein: 2g
Thursday, June 27, 2013 | 9:24 PM
I'm back, with green tea cookies! Frst time baking with green tea powder and the powder smells so fragrant!:3 Would add more green tea if I'm trying this recipe out again:)
Matcha Cookies (makes about 50 cookies)
Ingredients:
- 240 g Plain Flour
- 15 g Matcha Powder
- 150 g Unsalted Butter – room temperature
- 130 g Icing Sugar
- pinch of salt
- 2 egg yolks
- Granulated sugar
- 1 egg white
- Black sesame seed
Things you need to do:
1. Sift flour and green tea powder. Set aside.
2. Beat butter, icing sugar and salt until creamy. Add in the egg yolk and mix well. Add flour and matcha powder, fold in with rubber spatula. Cover the dough with cling wrap and put it in fridge for about 15 mins.
3. Divide the chilled dough into 2 portion. Using parchment paper shape each portion into a log about 3.5 cm diameter. Wrap the log with parchment paper and keep it in fridge until firm ( you can keep the dough in fridge for 2 months).
4. Preheat the oven to 150 C. Cut logs into 1 cm thick round. Dip edges in granulated sugar.
5. Place cookies in baking tray lined with parchment paper. Brush egg white over the cookie and sprinkle the black sesame seed on top of the cookies.
6. Bake for 25 mins or until the cookie is cooked. Remove the cookie and leave to cool.
Macros per serving: Calories: 49 kcal Carbs: 5g Fat: 2g Protein: 1g Sodium: 4g Fibre: 0g
| 4:44 PM
This bread was so nutritious I was in aweeeee. Medjool dates, almonds, oats, flaxseed, cinnamon and lots of nutritious stuff, it's crazily healthy.
Ingredients:
7 tbsp brown sugar
1/4 cup maple syrup
3/4 cup vanilla yogurt
1 over ripe banana (mashed)
1/4 cup oil
1 egg
3/4 cup rolled oats
1 cup flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon cinnamon
1/4 teaspoon salt
2 cups medjool dates (pitted and cut into bite sized pieces)
1/2 cup almonds (sliced)
7 tbsp brown sugar
1/4 cup maple syrup
3/4 cup vanilla yogurt
1 over ripe banana (mashed)
1/4 cup oil
1 egg
3/4 cup rolled oats
1 cup flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon cinnamon
1/4 teaspoon salt
2 cups medjool dates (pitted and cut into bite sized pieces)
1/2 cup almonds (sliced)
Directions:
1. Mix the brown sugar, maple syrup, yogurt, banana, oil, egg and rolled oats in a bowl and let it sit for 10 minutes.
1. Mix the brown sugar, maple syrup, yogurt, banana, oil, egg and rolled oats in a bowl and let it sit for 10 minutes.
2. Mix the flours, baking powder, baking soda, cinnamon and salt in a bowl.
3. Mix the wet and dry ingredients along with the dates and almonds until just mixed.
4. Spoon the mixture into a greased 9x5 inch loaf pan.
5. Bake in a preheated 375F oven until a toothpick pushed into the center comes out clean, about 40-70 minutes.
Labels: Breakfast, Healthy, Others, Recipes
Tuesday, June 25, 2013 | 12:18 PM
Serves 4
Ingredients
- 4 potatoes
- 3 sausages, diced
- 1 tbsp Cajun seasoning, more to taste
- approximately 3 garlic cloves, minced, more to taste.
Directions:
- Thinly slice the potatoes and coat with ½ the olive oil. Season with Cajun seasoning.
- In a large skillet heat the remaining half of the olive oil until it starts to ripple.
- Add the diced sausages and cook through, but don’t over cook it.
- Remove the sausages from the pan and pat dry the oil.
- Add the sliced potatoes to the pan that the andouille was cooked in and saute the potatoes in the rendered fat.
- When the potatoes start to get crispy add the garlic.
- Continue to cook until the edges of the potatoes start to brown.
- Add the sausages back to the pan.
- Cook for an additional 5 minutes.
Macros per serving: Calories: 165kcal Carbs: 16g Fat: 12g Protein: 9g Sodium: 615mg Fiber: 1g
Adapted from: <a href="http://cajunlicious.com/2012/11/05/andouille-cajun-potatoes/">Cajunlicious</a>
Monday, June 10, 2013 | 10:08 PM
Dearest Vanessa came by for a baking session for her ♥ and we chose this! It was so moist and fluffy, possibly the best red velvet cupcake I've ever eaten! Thank you Van for the lovely session and of course our heart to heart talks.
| 12:20 PM
Serves 12
ingredients:4 Tbsp. unsalted butter, room temperature
3/4 cup sugar
1 egg
2 1/2 Tbsp. unsweetined cocoa powder
3 Tbsp. red food coloring
1/2 tsp. pure vanilla extract
1/2 cup buttermilk
1 cup plus 2 Tbsp. all-purpose flour
1/2 tsp. baking soda
1 1/2 tsp. distilled white vinegar
Cream cheese frosting
3/4 cup sugar
1 egg
2 1/2 Tbsp. unsweetined cocoa powder
3 Tbsp. red food coloring
1/2 tsp. pure vanilla extract
1/2 cup buttermilk
1 cup plus 2 Tbsp. all-purpose flour
1/2 tsp. baking soda
1 1/2 tsp. distilled white vinegar
Cream cheese frosting
Directions:
1. preheat oven to 325*
2. beat butter and sugar in a standing mixer until creamy.
3. slowly add the egg and beat until incorporated.
4. in a separate bowl, mix the cocoa, red food coloring, and vanilla to make a paste.
5. add the cocoa mixture to the butter mixture and mix thoroughly.
6. add half the buttermilk and then half the flour. repeat the buttermilk and then the flour.
7. turn the mixer up to high speed and mix until smooth. turn it down to low and add the vinegar and the baking soda. mix well.
8. using a 1/4 cup ice cream scooper, fill the cupcake liners about 2/3 the way up.
9. bake in a pre-heated oven for 20-25 minutes or until a toothpick inserted into one of the cupcakes came out clean.
10. cool completely before frosting.
Credit:The Urban Baker
Labels: Cupcakes/Muffins
| 12:20 PM