Banana Cheese Cake

This is the last bake for 2013.  Still using bananas.
I had 4 bananas left and I didn't want to repeat the banana chocolate muffins which I did yesterday. I also had sour cream in my fridge.

I looked for banana recipes and bingo! About.com has this recipe Banana Cake with Cinnamon Glaze Recipe. It actually is a bit similar to yesterday's banana muffins and other banana bread I have done before but this cake is using a rectangular pan. 13 x 9 inch. Original recipe is from Peggy Trowbridge Filippone. I made a little adjustment by adding cheese.

Recipe
Dry ingredients
1.5 cups of plain flour (195gm)
1/2 cup chopped nuts (omitted because my children doesn't like them)
1 teaspoon baking soda
1/8 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt

Mix the above using a whisk in a small bowl and set aside.

Wet ingredients
1 cup of caster sugar
1/2 cup vegetable oil ( I used corn oil)
1 cup mashed bananas ( 2 large size bananas)
1/2 cup sour cream
2 large eggs at room temperature
1 teaspoon pure vanilla extract ( I used essence)

Preheat the oven to 180 deg celcius (350 F)
Line the 9 x 13 inch pan.

Use a large bowl, beat sugar and oil.
Add bananas, sour cream, eggs and vanilla essence.
Beat for 2 minutes until thoroughly combined.
Using a large fork, stir in dry ingredients by hand stirring only until combined.
At this point, add in a handful of shredded cheese, I used Perfect Italiano Pizza Plus.
Combine in the batter.

Pour into the prepared pan and bake for about 30 to 35 minutes until lightly browned and top springs back when lightly touched.  Let cool to room temperature.

If you want to follow the recipe wholly, here is the glaze recipe.
Cinnamon Glaze recipe

1 cup confectioners' sugar or icing sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk or cream

Whisk together the sugar, cinnamon, vanilla, and milk or cream.  Add only enough cream to make a spreadable glaze. Top cooled cake with the cinnamon glaze before cutting.

Serves 24 to 36 servings, depending on cut size.

After 30 minutes 

This is about half the cake cut into pieces 

I think I will add some nuts next time as the cake is a bit thin but the taste is good.

Banana Chocolate Muffins

I used this recipe from Joy of Baking

http://m.joyofbaking.com/cupcakes/BananaChocolateCupcakes.html

They are really moist n soft n full of chocolate taste!

I also added some sliced almonds at about 12 mins time to the muffins. Look at the nicely toasted almonds.

Do try this out!

Ingredients used

Soft n moist n rich chocolate taste


Recipe
Step 1
Dry ingredients
1 cup - 200 gm caster sugar
1 cup - 130 gm plain flour
1/3 cup - 35 gm unsweetened cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt

Mix all these in a large bowl - just use a hand whisk.

Step 2
Wet ingredients
1/2 cup mashed ripe banana about 1 medium sized banana
1/2 cup - 120 ml warm water
1/4 cup room temp milk - 60 ml
1/4 cup canola, corn or veg oil - 60 ml
3/4 teaspoon vanilla essence or extract

Mash the really ripe banana with a fork in a bowl.
Add the egg and beat with a whisk.
Add the rest of the wet ingredients and whisk.

Step 3
Make a well in the dry ingredients and pour in the wet ingredients.
Stir together with a spatula.

Step 4
Line the 12 hole muffin trays and put in the batter evenly.
Bake at 180 deg celcius for about 20 mins. I used a total of 22 mins.

I also added the blanch almond slices at 12 mins baking time to the muffins.

Danish cookies with grated cheese

I made done Danish cookies with this recipe http://www.grouprecipes.com/30951/homemade-danish-butter-cookies.html

I changed the recipe to 1.5 cups of plain flour and 1/2 cup of potato starch n omitted the vanilla essence.

I also added some grated cheese on top of the cookies before baking . 

I like this recipe as I did not have to chill the dough and I can use it straight away. 

The cookies remained crunchy the next day and I am quite pleased with them.

Use 150gm unsalted butter n cream with 1 cup caster sugar. 

Add one egg n cream. 

Fold in sifted dry ingredients - 1.5 cups plain flour, 1/2 cup potato starch, 1/2 tsp baking soda, 1/2 tsp cream of tartar bit by bit. 

Add vanilla  1/2 tsp - I omitted. Roll into small balls n place in lined baking tray. Bake at 180c. For abt 12 mins. Press on some grated cheese before baking. 

I used potato flour but original only plain flour. No need to chill the dough.

Folding in the flour

The dough is ready - no need to chill

You can sprinkle grated cheese n press with a fork or leave them alone

after baking 

For browner cookies up to max 14 mins but depending on your own oven heat check on them at 10-11 mins

Peaches n cream dessert

This is a really easy dessert to prepare. I served this after our dinner. I made 5 bowls n 2 glasses.

You will need

One can of sliced peaches - drained

One bottle of thickened cream

3 tablespoons of caster sugar

Some cashew nuts or other nuts

Method

Beat the thickened cream for about 2 - 3 minutes. Add the caster sugar one tablespoon at a time n beat to incorporate. 

Prepare 5-6 dessert bowls.

Place sliced peaches n spoon the thickened cream over the peaches.

Garnish with the nuts.

Serve chilled.

White Chocolate Cheesecake

Ingredients

Base of cake

Weigh 110 gm oreo biscuit base( remove cream) crushed or processed till fine and set aside.

40 g of melted butter.

Prepare a 8 inch square tin - no removable base, please line n overlap the sides with tin foil for easy removal.

Mix the fine oreo with butter with a spoon n cover the base of the tin evenly n pressing it down with the back of a spoon .

Chill for 30 minutes.

Cheesecake ingredients 

1 block or 250 g of Philadelphia cream cheese softened.

100 gm cooking white chocolate ( Cadbury) melted 

70 g of whipping cream ( emborg brand ) beat till thicken - not too long

1/2 tsp vanilla essence

60 gm oreo chopped roughly for mixture - removed cream

1 tbsp of gelatins mixed with 3 tablespoon  of hot water.

Melt the white chocolate n set aside.

Make the gelatine mix.

Beat the cream cheese till smooth .

Add in melted chocolate n gelatine n beat till combined.

Add in vanilla essence. Beat till combined.

Add whipped cream n beat .

Add in chopped oreo n combine by using hand with a scraper.

Pour mixture in tin.

Refrigerate 3 hours to set.

Topping

50 g of oreo biscuits crushed finely - cream removed 

Remove cake from fridge n scatter the oreo on top cover the white part.

Lift up the cake with the tin foil n cut to serve.

Recipe is from a baking class I took last nite at a Residents committee club.

This cake is done with cream removed from oreo to make it healthier n less sweet but I find it is a bit of a waste. 

The trainer did say we can purchase only the biscuit crumbs at baking supplier Phoon Huat.

Or I think you can save the cream n keep it in the fridge n spread it on other plain biscuits to eat instead.

This is another version of the white chocolate cheesecake. Using a 6 inch round detachable mould. 

I have replaced the Oreo base with Mcvities digestive biscuit n replaced the oreo bits in the batter with chopped strawberries.

The top is also decorated with Mcvities crumbs.

Chef Melvyn Lee Cooking Demo

Getting ready

Cooking Demo starts !

Black Potato Soil with Thyme n Tomato Coulis n Greek Yogurt

Mushrooms

Beef 

Taking a photo with Mel The  Funky Chef

http://youtu.be/4SfaS-zN-HY

A video from City Gas

Chocolate cupcakes with vanilla buttercream frosting

 

 

These are one of the easiest batch of cupcakes I have done.  The cupcakes smelt so fantastically aromatic and delicious but too bad I have to store them away to bring to a gathering the next day.

 

You can visit this website www.cupcake-creations.com for more delicious recipes on cupcakes and frosting.

 

Chocolate Cup Cake Recipe

Ingredients

150g butter softened (I used President salted butter)

150g Castor Sugar

175g self-raising flour (Prima brand)

3 eggs (room temperature)

2 tablespoons cocoa powder (I used 2.5)

1 tsp vanilla extract

 

Method

1. Preheat oven to 180 degree celcius . I positioned my rack on bottom.

2. Line a 12 cup cake tin with cup cake papers.

3. Crack the eggs into a cup/bowl and beat lightly with a fork.

4. Place all the ingredients in a large bowl.

5. Beat with an electric mixer for 2 minutes until light and creamy.

6. Use an ice cream scoop to divide the mixture evenly between the cake cases.

7. Bake for about 20 minutes until risen and firm to touch.  I used about 23 minutes but you can try at 20 minutes to check if they are done.

8. Allow to cool for a few minutes and then transfer to a wire rack.

9. Allow to cool fully before icing.

 

Butter Cream Frosting Recipe

Ingredients

150g butter softened

250g icing sugar

1 tsp vanilla

2 tsp hot water

 

Method

1. Beat together the butter and sugar with an electric beater.

2. Once well combined, add the vanilla and water. Beat until smooth and creamy.

  

 

Use a piping bag and a Wilton 1M to pipe the roses I did on my cupcakes.

 

  Cupcake batter 

  Cupcakes cooling

  Buttercream

Done! 

Condensed Milk Light Chocolate Cake

 

Condensed Milk Light Chocolate Cake with Chocolate Icing - recipe from Nestle -

Ingredients
For Cake
1 tin of condensed milk ( I used Milkmaid)
100 g butter melted
150 ml water
1 teaspoon vanilla essence
200 g plain flour
1/2 cup cocoa powder or 50 g ( I used Van Houten)
2 teaspoon baking powder or 10 g
For icing
1 tablespoon butter or 15 g softened
1 tablespoon cocoa powder
1 cup icing sugar
1.5 tablespoon boiling water
Combine the condensed milk and melted butter and water and vanilla essence in a large bowl. Sift the flour, cocoa, baking powder and baking soda. Stir the dry ingredients into the condensed milk mixture until just combined.
Pour the mixture into the a lined 23cm spring form cake tin. ( I used my 24cm) Bake in a preheated 150 degree celcius oven for 45 minutes or until a cake skewer inserted into the centre of the cake comes out clean.  Cool on a wire rack for 10 minutes then remove from tin and cool completely.
To make the icing, place the butter in the bowl, add sifted cocoa and icing sugar and 1.5tablspoon of hot water and stir to become a smooth and firm consistency. spread icing on cake when the cake is cooled.
 

Condensed Milk Cake

This is a easy to do with few ingredients condensed milk cake. 

Recipe is from Dr Ola's Kitchen

Ingredients

1 can condensed milk 400 gm I used Milkmaid brand which is slightly lesser

4 eggs 

150g plain flour

1/2 tsp baking powder 

50 gm melted butter n 1 tablespoon for brushing cake 

Method

Preheat oven to 175 deg celcius- I used 170.

Brush oil on cake tin n spread some flour.

With an electric mixer, mix all ingredients till smooth them add to cake pan.

Bake for 40 mins or less according to cake thickness. I used 37 mins.

Sprinkle with icing sugar on top or serve with fruit sauce or fresh fruits. please use a 22cm cake tin.

I used a 24 springform n the cake wasn't as tall as I thought it would be. Although the texture is fine it is not like a sponge cake light texture.

Hope you enjoy baking n eating this cake!

Christmas Cherry Pie

This pie is really easy to make and this is the first time I have ever used canned Cherry Filling n Pre Mixed crust.

Recipe

Ingredients you will need

1 box Betty Crocker Pie Crust Mix

2 cans of Duncan Hines Country Cherry Filling

1 egg - white only

1 9 inch pie tin

1/3 cup of cold water

some plain flour

1 fork

1 mixing bowl

1 pastry brush

1 baking tray to place your pie tin on

Method

Open the box of pie crust mix and add in 1/3 cup of cold water.

Mix with a fork till you get a ball.

Divide into 2 portions and form 2 balls.

Flour the work surface and flatten 1 ball and roll into a circle larger than your pie tin.

Place the pastry onto the pie tin and fit into it.

Brush egg white all round the pastry.

Fill up the pie tin with 1.5 cans of the cherry filling.

Roll out the other pastry ball.

Cut some strips to cover the surface. Apply egg white wash.

Roll the balance of the pastry and cut shapes to cover between the strips.

Preheat oven to 200 Degree Celcius.

Place the Pie Tin on a baking tray. To catch overflowing sauce.

Bake for 40 - 45 minutes till crust is golden brown.

Leave to cool for at least 30 minutes before cutting pie as filling is very hot.

The crust mix and water.

Mix with fork until you get a pastry ball.

Divide into 2 portions.

Make one portion to line the pie.

Can of opened cherry filling.

Apply egg white wash to all around the pastry.

Fill up with 1.5 cans of cherry filling.

Cover the surface of the pie with strips and shapes.
Apply egg white wash.

Use a shape cutter.

Before Baking.

After Baking.

Hope you like the pie I made today. It is very large pie and can serve at least 10 - 12 people.

Enjoy!!