Lemon Cheesecake French Macaron

TGIF everyone! Here I am again, thinking..well lets have a classic lemon cheesecake. Instead of a cheesecake, lets find a way to put it into the macaron. Crazy right? As though an original flavoured macaron isn't delicious enough, I gave into my crave and made LEMON CHEESECAKE FRENCH MACARON. Double the flavour, double the joy, and double the satisfaction.

Lingonberry Cream Cheese Brownie & TGIF

oOOos.. aaahHHhs..mMMMmmmmm..is ringing in my ears. Ultra dark, rich, moist, fudgey and satisfaction guarantee is my kind of comfort when sinking a bite into these LIGONBERRY CREAM CHEESE BROWNIE. Slightly mysterious looking aren't they, tantalizing the eyes, calling your name [Yes, you!] tempting and bewitching your mind to grab a slice. It might make you want to run off, locking yourself in the room, enjoying every single moment alone with them. Oh! don't let me stop you there, the star of the show is the light lingonberry marbled cream cheese making this rich fudgey brownie simply irresistible.

Baking Recipe: Oreo Overload Cheesecake (Non-Baked) & Foodbuzz Festival 2011

Wow, I've been so caught up recently with work that I have not been able to update you all with my goodies. I do have a valid reason really and I hope I have not lost you foodie friends. Recently, I've been handed over with some new tasks and I really got to pull up my socks and clear most of it off since I'll be heading off to San Francisco this coming November.

And for what reason you might ask? Well, I'm so terribly excited as I will be attending the Foodbuzz Food Blogging Festival which is happening next month, or to be exact next week Friday, November 4th, 2011. Woooo hoooooo.. Yep peeps, I'll be flying in. So if any of you are going, lets make a date or mark it down. Make sure to give me a holler down over at my comment area. We really ought to meet, greet and chat.

Now back to this Oreo Overload Cheesecake. I made this cake over the weekend to celebrate my sister in-law's birthday. I knew she and my brother loves oreo so I asked her what cake would she like. She mentioned that she likes cheese cake. Instead of the regular cheesecake, I decided to make her favourite cake combining it with her favourite cookie.

For recipe: Click on image

Why is it Oreo Overload? It's because every single bite you get, you will get to taste the oreo bits. So no fighting there  ;P. Everyone gets equal parts love from Oreo. This cake is super simple to make, very minimal washing up, it's light, melts in the mouth and packed with Oreo flavour. No twisting and dunking here, but maybe just some licking?

Till then, don't forget to buzz me over at my e-mail or comments area if you're attending the Foodbuzz Festival (4th-6th November, 2011). It's getting closer, one more week to go..

xx

Baking Recipe: Oreo Hazelnut Butter Cream Chocolate Cake

Welcome to part 2 of Donna Hay's chocolate cake switch up attempt. This is a follow up from my previous post. Do you recall that I mentioned that Donna Hay's ultimate chocolate cake gets you an 8-inches, 8 layers round cake? Not anymore..

This is my attempt to think outside the box, showing you 1 great cake recipe, with 3 different simple approach to making some great tea time treats and adding 1 simple decorated birthday cake that will impress your family and friends. Though it's not some fancy-schmancy piped butter cream cake, in my opinion simplicity and balance of taste in a cake is key.

For recipe: Click on image + zoom

I've decided to make this cake a 6-inches, 6 layered cake instead. To bring out the chocolate cake flavour, I frosted the cake with my very own Hazelnut Butter cream (doesn't it sounds like Nutella) and covered the side of the cake with finely crushed Oreo cookie for some added crunch, and topped the cake with dark chocolate Godiva pearls. What do you think? Doesn't it sound divine?

Also, I have go think of a cake for a sweet 21 year old girl. Do you think this cake flavour will make her happy? Might have to change the cake decor though.. Any suggestions?

This post has a lot of questions ;). If not, and like me you like Hazelnut Cream spread or Nutella spread, give this frosting a go. A switch to the classic Chocolate Butter cream. I'm looking forward to hear all your thoughts or suggestions. Have a good week ahead.

xx

Baking Recipe: Tiramisu Tarts

Ever heard of Tiramisu Tarts? I've always been a fan of tiramisu, the authentic Italian way. Well I know this may not be a conventional Tiramisu as usual; however it has elements of a tiramisu or perhaps some parts of it. Do forgive and not judge me as I'm not trying to change an authentic dessert. I'm one who loves my desserts the classic way. However, I do think it's fun to think outside the box once a while to make a dining experience pleasurable, fun and memorable. Also, if you're a 'health' conscious person or someone who loves sinful treats like I do, you might agree with me that we can't be eating cake every single week ;).

The Tiramisu Tart is a luscious bittersweet dark chocolate shell tart filled with aromatic espresso cream cheese filling and topped with Godiva pearls. I made them mini in size as these tarts are filled with strong flavours. I think this treat is perfect for both coffee and chocolate lovers and might appeal to Oreo cookie lovers too, since the shell taste a little like them. Enjoy!!

Recipe
yields 24 mini tarts

Note: For the shell, I used dark cocoa powder and not the Dutch cocoa powder. You may substitute unsalted butter with salted butter; just remember to omit the salt if salted butter is used. Also if you do not have tart shell pans, don't fret it. Use your mini muffin or cupcake pans. It works like a charm.

For the ultra dark and semi-sweet tart shell

1 1/4 cups all purpose flour, sifted
1/2 cup or 1 stick unsalted butter, cut into small cubes
1/3 cup sugar
1/4 tsp salt
1/4 cup dark cocoa powder
1/2-1 tsp vanilla extract

To prepare tart shell:

1. Preheat oven to 350 degrees. In a food processor, blend flour, butter, 1/3 cup sugar, salt, dark cocoa powder and vanilla extract until moist crumbs form (this may take up to approx1-2 minutes). To gage an idea, click here for photo.

2. Make sure to lightly grease pan with butter and sprinkle dark cocoa powder over the pan. Try to avoid sprinkling flour as you will get white spots on your tart shell once they are baked.

3. Transfer moist crumbs to a 2 dozen mini muffin or cupcake pan.

4. With floured fingers, press dough evenly into pan and up sides. Dip a dry measuring cup in cocoa powder, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm for about 10-15 minutes.

5. Using a form, prick crust all over. Bake until golden, 25-30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Let cool completely in pan before transferring on to wire rack, cake stand or platter.

For espresso cream cheese filling

Note: For the espresso, I used my own coffee maker. If you do not have one; mix 2 teaspoons of instant espresso powder with  a 1/3 cup of hot or warm water if you like it strong. Set aside to cool. If kitchen's humidity level is high, and if it's summer like where I am all year round, do work with the air condition switched on. It helps to keep the filling cool and not turn runny.

125g philly cream cheese
1/2 cup powdered sugar
1tsp vanilla extract
5 tbsps espresso
1 tsp coffee liqueur (optional)
1 cup whipping cream, whipped
1/4 cup milk chocolate buttons
2 tbsps milk

To prepare espresso cream cheese filling:

1. With a whisk, whipped cream until stiff peaks form. Transfer out to another clean bowl and set aside.

2. Switch to a paddle attachment on your stand mixer, and whipped cream cheese with powdered sugar, coffee liqueur (optional), and vanilla and espresso until well combined.

3. With a spatula gently fold in whipped cream until mixture is combined. Transfer to a piping bag, and chill it in the fridge for about 30 minutes or more or until mixture is slightly thicker to piping consistency.

4. Melt chocolate buttons and milk in a microwave for about 35 seconds on medium high. Careful not to burn chocolate. Alternatively, you may heat up milk and pour over chocolate. With a spoon, stir chocolate once a while to help it melt. If melted chocolate is still slightly thick, add in milk 1/4 teaspoon at a time. Consistency should me medium thick and slightly runny or ribbon-ny. Lift up your teaspoon and if chocolate drizzles down smoothly, stop adding milk.

To assemble Tiramisu tarts:

1. With a teaspoon, coat tart's base with melted chocolate. Shake it a little to help chocolate coat even out.

2. Using a regular tip, pipe the espresso cream cheese filling until slightly over the tart shell. At this point with the filling chilled, you will be able to pipe simple swirls if you like.

3. Sprinkle some cocoa powder over each tart and chill tarts once more to allow filling to set in the fridge before serving.

xx

Cupcakes Galore

You're not going to believe what results I got by just typing keywords like "cupcake" or "cupcake + blogs" etc.. The results were endless.

(Disclaimer: I do not claim that I own the photo above. Photo's taken from Londonist.com. It's purely to share the joy and wonders of baking delicious cupcakes. )

Not to mention I stumbled upon sites in the USA, UK, Aus, etc.. all describing on their little treats. What a joy reading them and surely inspired me to continue baking.