For my Love ( Toblerone Cheesecake)

This post is for the one I love. My husband would always ask me why I am blogging? and if there is something I get or what benefits I get from doing it? I just answered him with a smile and would tell him that blogging is my way of expressing myself. My blog is my online recipe diary where I explore and showcase dishes .  Anyway, as for the benefits I guess blogging makes me happy and keeps me sane harhar. Before my only purpose was just to document and post all the recipes that I’ve tried but suddenly there were fellow bloggers and followers recognized or appreciated what I’m doing and that motivates me to never stop blogging and just keep my journey in discovering new recipes that I can share with you all 🙂

The title post says for my love it’s because this recipe is  for my husband who loves eating toblerone.  At first he tried to stop me to touch his chocolates but I insisted because my cream cheese would be out of date soon and just promised him that I will just transform his Toblerone into something delectable .:) He loves it of course!

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Ingredients

  • 150 g digestive biscuit crumbs
  • 50 g butter
  • 300 g Philadelphia  cream cheese
  • 175 g Toblerone Milk, melted
  • 200 ml whipping cream, lightly whipped
  • 25 g Toblerone Milk, for shavings

Instructions

Combine the biscuit crumbs with the melted butter and press into the base of a lightly greased  springform tin. Chill

Beat the Philadelphia until smooth, quickly fold in the lightly whipped cream and melted Toblerone until well combined.

Pour onto the prepared crumb base and refrigerate for 2-3 hours or overnight. Serve topped with Toblerone shavings.

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Recipe from Philadelphia.co.uk

Velvet cupcakes

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Yes! I just call mine velvet cupcakes instead of the popular red velvet cake and why? simply because it is not that red to be called red velvet cupcakes 🙂 kidding aside. Anyway, it is still the red velvet cupcake but I opted not to add more red food coloring.  Sometimes , if I have this recipe to try on I have this attitude not to follow what the recipe is asking for. So with this recipe I did not put the required amount of food coloring. I was not after the red color after all but of course the outcome and  taste of this velvet cupcakes 🙂 .I was not disappointed the cupcakes and cream cheese frosting has just the exact amount of sweetness:)

Velvet Cupcakes

Ingredients:

2 1/2 cups sifted cake flour*
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
2 oz. red food coloring (two bottles)
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

Procedure :

1. Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers.

2. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside.  In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.

3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes.  Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go.  Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

4. In a small bowl, mix vinegar and baking soda.  Yes, it will fizz!  Add vinegar mixture to the cake batter and stir well to combine. Using an ice cream scoop, fill cupcake cups with cake batter (they should be 2/3 – 3/4 full).  You may not fill all the cups, I ended up with 20 cupcakes.  Place muffin tins on the middle rack of a preheated 350 degree oven.  Bake for approximately 20-22 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean.

5. Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting.

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CREAM CHEESE FROSTING
(Will frost about 20 cupcakes)

Ingredients:
1 bar (250g) cream cheese, cold, cut up into small cubes
1/2 cup butter, room temperature
1 teaspoon vanilla extract
2 cups powdered/icing sugar, sifted

Procedure:

In a medium bowl, beat the butter for a few seconds.  Add in the cubed cream cheese and vanilla extract.Beat until combined.

Add powdered sugar in 3 additions.  Beat only until the mixture is smooth.  Over beating will make the frosting go soft.

Frost the cupcakes and decorate the way you want it 🙂

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The recipe is from  Pinch My Salt.

The frosting is from Heart of Mary.

Cinnamon Rolls

My husband wants some bread to pair with his cup of coffee so even if I am not a big fan of cinnamon I still want to give it a try.  I don’t like the smell of cinnamon but I am sure that it taste heaven. Making bread is tedious and time consuming so it really requires a lot of patience.  I chose Aileen S Cinnamon Rolls recipe. As she said ” Be patient—you’ll need to let the dough rise, roll it, let it rise again…but it will all be worth it. As soon as they come out of the oven, a sweet, buttery cinnamon scent will fill your kitchen.” The bread came out soft and delicious.These cinnamon rolls are truly heavenly!

cinnamon rolls

cinnamon rolls

cinnamo

cinnamon rolls

 

Makes 12 rolls
Prep Time 
45 minutes (excluding proofing time)
Baking Time 12 to 15 minutes

For the dough
1 (1/4-ounce) package dry yeast
1 cup warm milk
1/3 cup sugar
1/2 cup butter
2 eggs
4 cups bread flour
1 teaspoon salt

For the filling
1 cup brown sugar
3 tablespoons cinnamon
1/2 cup butter, cubed and softened

For the glaze
1/2 cup butter, cubed and softened
1/3 cup cream cheese, cubed and softened
1 cup confectioners’ sugar
1 teaspoon vanilla

1  In the bowl of an electric mixer fitted with the dough hook, dissolve yeast in warm milk. Leave for 5 minutes.

2  Add sugar, butter, and eggs. Run the mixer on low speed to stir the mixture.

 Gradually add bread flour and salt, and knead until mixture forms a smooth, elastic dough, about 20 to 30 minutes.

4  Place dough in a greased bowl. Cover with a damp towel and leave in a warm place. Allow dough to rise until double in size; about 1 hour.

 Punch dough then transfer to a work surface. Roll dough into a rectangle (24-inch- long, 16-inch-wide, about 1/4-inch-thick).

6  Make the filling: Combine brown sugar and cinnamon in a bowl and mix well.

7  Using a spatula, spread softened butter evenly over the dough then sprinkle the surface with the cinnamon-sugar filling.

8  Roll dough tightly into a log. With the seam side down, cut the dough into 2-inch slices. Place on a greased baking pan, 2 inches apart. Allow dough to rise until double in size, about 30 minutes.

9  Bake the rolls in an oven preheated to 375ºF for about 12 to 15 minutes or until golden. Place on a wire rack to cool slightly.

10  Make the glaze: Cream butter and cream cheese together. Gradually add confectioners’ sugar then add vanilla.

11  Spread some icing over the rolls and serve warm.

Glazing tip: Allow the rolls to cool a bit before spreading the tops with the yummy cream cheese glaze.

Make-ahead tip:  
These rolls are freezer-friendly! Just pop them in the toaster oven when ready to eat.

a piece of heaven

I’ve been wanting to bake this cotton soft Japanese cheesecake since I started blogging but I can’t find cake flour in the shop.  Until one day one of my  favourite blogger posted it in her site, so I decided to give it a try. I just used plain flour for this, should have sifted it to achieve finer texture of the cake. Anyway, what I am after for this is the taste of the cake so I just bake it without aiming for  perfection.  The verdict? well I just had a piece of heaven. The cake turn out to be very soft ,fluffy, creamy and it’s melt in your mouth. (:

cotton soft japanese cheesecake

cotton soft japanese cheesecake

 

Ingredients:
Recipe from Diana’s Desserts Yield one 8″ cheesecake, 12 servings

  • 5/8 cup fine granulated sugar
  • 6 eggs, white and yolk separated
  • ¼ tsp cream of tartar
  • ¼ cup butter (½ stick)
  • 9 oz. cream cheese
  • 3/8 cup fresh milk
  • 1 Tbsp lemon juice
  • ¼ cup cake flour /superfine flour
  • 1/8 cup cornstarch
  • ¼ tsp salt
Procedure:
1. Melt cream cheese, butter and milk over a double boiler on medium heat until well combined. (If you don’t have a double boiler, you can just fill a small saucepan with about an inch of water and bring it to a simmer. Place a bowl over the saucepan and melt cream cheese, butter and milk on it.) Remove from heat and allow to cool down.

2. Preheat oven to 325F. Lightly grease and then line the bottom and sides of an 8″ round spring-form pan with parchment paper.

3. In a bowl, whisk egg yolks and lemon juice until egg yolks are well beaten. Add the cake flour, cornstarch and salt and continue whisking until well combined and free of lumps. Fold this into the cheese-butter-milk mixture until well combined.

4. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form. Fold the cheese batter in small amount to the egg white mixture and mix well until you’ve used up all the cheese batter. Pour into the prepared spring-form pan. Bake cheesecake in a water bath in the preheated oven for 50-60 minutes or until set and golden brown. Slightly open the oven during the last 10 minutes of baking. Leave the cheesecake in the oven for another 10 minutes (with the oven door slightly opened) so that it can shrink slowly before you take it out.

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 Recipe from  Pinay Cooking Corner

 

black & white cupcakes

These cupcakes have chocolate and cream cheese. These are two things I can’t resist. The cupcakes are very moist and yummy (:

 

black & white cupcakes

black & white cupcakes

Ingredients

Preheat oven to 350°. Line 2 12-cup muffin tins with cupcake liners.

Beat cream cheese, egg, and 1/3 cup sugar on medium speed until light and fluffy (about 2 minutes). Stir in the chocolate chips. Set aside.

In a large bowl, combine flour,  sugar, cocoa powder, baking soda, and salt. Make a well in the center, and add water, oil, vinegar, and vanilla. Mix just until blended.

Fill each muffin cup one-third full with the chocolate batter. Top with a spoonful of cream cheese mixture, until cups are about two-thirds full. Bake 22 to 28 minutes, until the tops spring back lightly when touched.

For the video you can find it here YouTube

 

steamed pandan rice cake (puto)

Another version of rice cake. The puto is fluffy and very delicious with the cream cheese filling. Thanks to Pinay In Texas  for sharing this yummy recipe 🙂

puto pandan

Ingredients:
Makes 18 pcs. mini cupcake-sized puto
Procedure:
1. Lightly grease puto or cupcake molds with non-stick spray. Put 1 cube of cream cheese in each mold.
2. In a bowl, mix all purpose flour, baking powder and sugar.
3. Slowly add and whisk pandan extract, butter, water, milk, and egg until smooth and well combined.
4. Pour batter into prepared puto or cupcake molds.
5. Put enough water in the steamer and bring to a boil over medium heat. Arrange molds in the steamer pans. Place cheesecloth in between each pan to avoid water drips.  Steam for 25 minutes.
6. Remove from steamer and allow to cool down completely. Remove from molds. Transfer to a serving plate and serve.