Chocolate Light Cheese Cake

I prepared this as one of the desserts on Chinese New Year dinner at home. I admit I have a hard time doing this chocolate cheese cake adapted from Cheese by Alex Goh's Cookbook of Hong Kong. It should be feather light cheesecake, and I didn't follow the ingredients and procedure that's why the come out looks like saggy. I should remove the cake from the pan immediately. Still, it tasted creamy especially after I refrigerated it.

250g fresh milk

20g butter (I always use the stick butter kind equivalent to 100g, then I just divided it)

125g light cream cheese

50g flour

50g sugar (I used brown)

50g chocolate powder (I used unsweetened)

3 egg yolks

3 egg whites

1 teaspoon vanilla essence

little bit of cream of tartar (about 1/8 teaspoon)

pinch of salt

In a pan, cook milk and butter until it boil (set aside). In a mixing bowl, cream the cream cheese until smooth, add the boiling milk and butter then mix until well blended. Add the flour into the cheese mixture and beat until well blended. Place the cheese mixture  over double-broiler, mix until thickens. Remove from the double broiler.  Add the egg yolks and mix until well blended.

In another bowl,whip the egg whites in until foamy, add cream of tartar, sugar, chocolate powder, and salt. Continue whipping until soft peaks. Add into cheese mixture and keep mixing until  well incorporated. Pour the batter into a prepared pan. Bake in water bath at 160 for 50-60 minutes until the center is set and golden brown. Remove the cake from the pan immediately, let it cool.

Happy Weekend!

Friday Potluck

Foodie Friday

Sweets for Saturday

Yummy Sunday

Cream Cheese Triple Chocolate Brownies

I used triple chocolate brownie mix given in our church, I'm telling you that mix is too sweet ( in my opinion). Anyways, instead of the usual prepared brownies I thought of adding cream cheese but lessen the sugar added. I'm satisfied with the results, the cake itself is soft and smooth.

1 packed of brownie mix (for 16 bars)

8 oz cream cheese

1/4 cup brown sugar (diluted in hot water)

1 egg, lightly beaten

1 teaspoon vanilla extract

Prepare the brownie mix as per directed in a package. Reserve some for toppings later. In a mixing bowl, beat the cream cheese, sugar, egg, and vanilla until smooth and fluffy. Spread the brownie mix in a prepared molder. Cover the brownie mix with cream cheese. Spread the left over brownie mix on top of cream cheese. Bake for 30 - 45 minutes for 170°C (375°F).

I made these into a small cupcake molder.

Mouth Watering Mondays

Tuesdays at the Table

Tempt My Tummy Tuesdays

Delectable Tuesday

Tasty Tuesdays

Wordless Wednesday

Rice Cake

A Filipino favorite rice cake (bibingka), usually with fresh grated coconut and cook in a banana leaf-lined clay mold. This is just  ready mix  in a 250g box, and I baked it in an oven toaster.

250g rice cake mix
3 eggs
50g melted butter
1 cup water
1/2 cup sugar

Heat oven at 190*C. In a bowl, beat eggs. Combine rice cake mix, water, sugar, and melted butter. Mix until well blended. Pour the batter on prepared pans. Bake for 15 minuts or until done. Brush the surface with butter. Sprinkle wit grated coconut. Serve hot.

My Meatless Monday

MM Meatless Monday

Yellow Mellow Monday

Coconut Cupcake

After Vietnamese Coconut Tarts,  this time it's Thai Style  Coconut Cake adapted from Your Favorite International Cuisine Cookbook by Noel Young. I like it better when it's bake in cupcakes the way I did on top photo. It's easier to bake! I used wheat flour and brown sugar.

5 eggs, yolk and white separated

1 cup brown sugar

1/2 teaspoon salt

100g butter (1 stick), melted

1/2 cup coconut milk

1 cup wheat flour (or all-purpose flour)

2 tablespoon baking powder

 For toppings:

thick coconut cream

toasted dessicated coconut (or coconut flakes

In a bowl, beat the egg whites thoroughly; set aside. In another bowl, mix the sugar, salt and egg yolks, beat well. Add flour and baking powder to the egg mixture. Fold in egg whites, and beat thoroughly. Place in a pan and bake in pre-heated oven for 175°C (350°F) until the top is golden brown. Remove from the heat, prick some holes then top with coconut cream and sprinkle with dessicated coconut.

Have a great week everyone!

Cookbook Sundays

Meatless Monday #6

My Meatless Monday - Coconut Tartlets (featured)

Just Another Meatless Monday

Mouth Watering Monday

Lemon Glazed Cake

I'll never give up, if I really want to learn something! Here we go again, my trial and error Lemon Glazed Cake. I saw this recipe in a podcast, I forgot all about it and just try to put whatever I remember. The come out is just like we called rice cake (puto) here in Asia. I think from the gelatin that I added. Anyways, here's what I did:

 For the cake:

300 g cake powder
2 packets unsweetened gelatin
2 eggs
1/2 up oil
1/2 cup cold water

For the glaze:
1 cup powder sugar
1/2 cup freshly squeezed lemon
Just mix the powder sugar and lemon until the sugar is dissolved.

Mix the cake mix and gelatin. Add water and mix until all the dry ingredients incorporated. Add eggs and beat until the mixture is fluffy. Bake for 25 - 30 minutes in 180°C (350°F), depends what kind of oven (I'm just using oven toaster, so it's much longer). Poke some holes in the cake, then spread the lemon glaze. Return the cake in the oven and bake again for 15 - 30 minutes.

Here shows the glazed, a little bit chewy on top, I'll improve this next time :)

I think it would be better in cupcake!

Saturday Sweets

Potluck Sunday

Diverse Chocolate Cake

I know there are lots of recipes about chocolate cake. This time, I would say I made my chocolate cake into diversity. Well, I used ready mix DIY (Do It Yourself) Japanese Chocolate Cake Mix. The box has 200g cocoa flour mix and 100g sugar. Then, the preparation and cooking was inspired from  Giuliano Gasali's Kitchen 05 Cookbook. The come out is more of brownies :) look!

200g chocolate flour
100g sugar
250g chocolate  (I used sweetened)
125g butter
6 egg yolks
6 egg whites
2 tablespoon rum (optional)
chocolate sauce (optional)





Here's the preparation:

 Sprinkle with icing sugar and cut into slices. Serve with the chocolate sauce (optional).

Serve with ice cream on top.

or

Serve on top of the ice cream.

Temp My Tummy Tuesday

Tuesdays at the Table

Simply No Bake Cheesecake

Sorry friends, I'm not cooking and posting much here...

I'm still resting and praying for miracle!

Note Updated:

Thanks for all the prayers and concern, guess It's not time yet even with all those technologies and meds I had. Maybe, we'll try IVF next time. So sad, this morning in the news...I saw a baby abandoned ( the baby was wrapped and thrown in a garden) by parents and here I am trying to have one :(

Food Trip Friday

Food Friday

Luscious Saturday

Blueberry-Cheese Icing Cake

Take note: This blueberry-cheese cake is not from the scratch!

I bought a plain chiffon cake and thought of making a blueberry cream icing that is not too sweet. Please don't mind how it looks like (my first time), but it really taste good! Anyways, here's what I did.

1 store-bought plain chiffon cake

1 (8 oz) cream cheese

1 all purpose cream

5 tablespoon butter, soft

5 tablespoon milk

2 tablespoon blueberry extract

In a bowl, combine all the ingredients until smooth. Cut the chiffon cake into three, then spread the blueberry cream on the bottom layer. Do the same with the middle and top layer. Chill before serving!

I'm dedicating this cake to my niece's baby son, he just came out of this world on May 15, 2010! I should say he's my grandson... but for sure he will call me Aunt! :)