Extra rich and creamy cheesecake

Hari ni rasa macam nak makan cheese cake. Dah keluarkan cream cheese since pagi, tapi malasnya nak bake. 1.2kg of cream cheese is a lot to simpan balik dalam peti. Maka, terpaksa la paksa diri untuk bake. I make some alteration to the original recipe sebab gula yg dia bubuh tu banyak!😫😫. Sah sah manis giler. 

Ingredients

For the Crust:

2 1/2 cups lotus biscuits + graham cracker crumbs 

2 tbs of sugar

5 tablespoons  butter, melted

For the Creamy Cheesecake:

5 blocks of full-fat cream cheese (1.2kg), softened to room temperature 

1/2 cups granulated sugar

200gram biscoff spread

2 teaspoons pure vanilla extract

5 large eggs plus 3 egg yolks, at room temperature

1/2 cup (113 grams) heavy cream

https://bakerbynature.com/extra-rich-and-creamy-cheesecake/

Chicken Pie

Chicken pie for dinner.

For pastry,  boleh guna paratha Tisha, or any frozen puff pastry sheet or buat pastry from scratch like what i did. 

Chicken pie filing

Part A 

1 ekor ayam

1 batang carrot (potong 4)

2 batang celery (potong 4)

2 biji bawang holland (potong 4)

1 tangkai parsley (kalau takde boleh omit)

1 sudu besar thyme (boleh omit jugak kalau takde)

3-4 helai daun bay

1 tbs salt

Rebus ayam dan semua bahan2 diatas selama 2 jam, always add water kalau air kurang. Sejukkan ayam. Shred ayam tu, tulang simpan dan masukkan kembali ke dalam periuk rebusan ayam tadi. Rebus tulang for 1/2 hour, tapis bahan2 di dalam periuk, simpan air rebusan tulang tadi, about 1 cup. 

Part B

4 sudu  butter

1 sudu minyak

1 biji bawang holland (potong dadu)

1 cawan tepung gandum

1 tin susu cair (RMO susah nak cari cream)

2 cups mixed vege

1 sudu besar lada hitam

Salt

Melt butter and add minyak. Masukkan bawang yg dah didadu. Bila bawang dah kekuningan, masukkan tepung, goreng sehingga  tepung kuning. Kemudian, masukkan susu cair dan air rebusan ayam. Kacau sehingga  mendidih. Masukkan shredded  chicken, mixed vege, lada hitam  dan salt. Kacau sehingga filing pekat. Tutup api dan sejukkan. 

Untuk yang nak buat pastry sendiri. 

French Pastry (cukup untuk buat sebijik 9" pie)

3 cawan tepung

1 1/2 sudu teh garam

3 sudu besar gula

1 cup shortening

1 biji telur (size B/C)

1 sudu teh cuka

5 sudu besar air

Cara2

Campurkan bahan kering termasuk shortening. Mix shortening sampai jadi macam serbuk roti. Make a well, tuangkan campuran telur, cuka dan air. Jadikan dough. Rehatkan selama 45 min sebelum dicanaikan.

Sebelum masuk pie ke dalam oven, sapukan permukaan pie dengan egg wash (1 biji telur + 3-4 sudu besar fresh milk)

Fluffy Pancake

Pagi2 lagi hubby requested breakfast sebab he needs to take his medications. He can't take his medications on empty stomach. Adoi! bercintanya nak buat breakfast so early in the morning. I decided on something quick and easy. Pancake! 

INGREDIENTS

• 2 cups all purpose | plain flour, (290 g | 10 oz)
• 1/4 cup granulated sugar or sweetener, (60g | 2 oz)
• 4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 3/4 cups milk, (440ml)
• 1/4 cup butter (melted)
• 2 teaspoons pure vanilla extract
• 1 large egg

Method

1. Just mix all the dry ingredients, then make a well, and pour the wet ingredients. If the batter is too thick, add 1/4 cup of milk. Voila!

Cinnamon Apple Cake

The girls, dah besar ni, susah betul la nak paksa makan fruits. They only like tembikai. Buah apple yg aku beli hari tu, sampai 2 weeks tak bersentuh. So aku decided to bake it. Of course, the first thing that came to mind was apple pie. Tapi malas nya nak buat the pastry. 

Lepas berminit2 cari recipe, I decided on this apple cake recipe. It turned out really good. I love it! 

INGREDIENTS

Apple cake

1  1/2 cups plain flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 cup caster sugar

1 cup red apple, peeled and roughly chopped

2 large eggs

1 teaspoon vanilla extract

1/2 cup vegetable oil

1/2 cup Greek yogurt

Cinnamon topping (too lazy to make this)

50 grams (1/4 cup) caster sugar

1 teaspoon ground cinnamon

1 tablespoon unsalted butter, melted

Sugar glaze (I omitted this)

30 grams (1/4 cup) icing or powdered sugar

1–2 tablespoons milk

INSTRUCTIONS

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8 or 9 inch round cake tin with baking or parchment paper.

In a large mixing bowl, add flour, baking powder, baking soda and sugar. Add chopped apple and stir briefly to combine.

In a separate bowl, add eggs, vanilla, oil and yoghurt. Whisk briefly just to break up the egg yolks.

Add wet ingredients to dry ingredients and gently mix with a wooden spoon until combined – but be careful not to over mix. Spoon batter into prepared tin.

To make cinnamon topping, combine cinnamon, sugar and butter. Mix together until lumpy and wet. Sprinkle over cake batter.

Bake cake for approximately 30-35 minutes or until a skewer inserted into the middle comes out clean. Transfer cake to a wire rack to cool completely.

To make the glaze, mix together sugar and 1 tablespoon of milk. Stir until smooth. If the glaze is too thick, add an extra tablespoon of milk. Drizzle glaze all over the cake.

Korean Cream Cheese Garlic Bun

Korean cream cheese garlic buns. 

Verdict : I love it!! Boleh buat lagi, lagi dan lagi. Encik suami dan anak2 pun suka sangat. Not too muak and less sweet. 

Recipe

Bahan2 for the buns

500gram high protein flour

220ml cold milk

2 eggs

8gram yeast

1 tsp salt

60gram sugar

60 gram soft salted butter

Cara2

1. Mix milk, sugar and yeast in a mixing bowl. Add salt, eggs and flour. Stir until there is no moisture visible. Cover and let it rest for 15 minutes. 

2. Attached the dough hook to mixer. Add butter to the dough. Knead using mixer for 15minutes or so until the dough passes the window pane test. 

3. Cover the dough with a  cling wrap. Let it proof until double in size. 

4. Divide the dough into 12 pieces of 80gram. Round it, let it double in size. 

5. Bake for 15-25 minutes at 170 degree Celsius. 

6. Cool the buns.

The butter dip

150gram  salted butter

2 tbs parsley

1tsp mixed herbs

60gram condensed milk

1/2  tsp salt

2 eggs

20-25 pieces well minced garlic cloves

Melt the butter, mix other ingredients until combined.  Set aside.

The cream cheese

500 gram of cream cheese at room temperature

2 tbs of icing sugar

6 tbs of cream

Mix everything until smooth. Put it in a piping bag. 

Once the buns are cooled, sliced the top to 6/8 sections. Pipe the cream cheese mixture 

Into each section. Dip the bun into the butter dip, make sure that it's well coated. Sprinkled more herbs. Baked for another 10-15 minutes at 170degree celcius until the top is crisp and done to your liking. Voila!

Weaved Cinnamon Buns

Aku memang sangat suka cinnamon rolls, cinnamon buns, cinnamon whatever. To me, cinnamon sangat sedap in anything termasuk la dalam air teh. 

Few days ago, in my newsfeed , keluar this beautiful buns. Excited sungguh nak buat. Tapi malas nya, ya Allah, takleh bawak berbincang. Last night, rajin Kan jugak buat the dough. But I decided to let it rise slowly in the fridge. Pagi tadi baru aku worked on it after letting it sit at the kitchen counter for close to 2 hours. 

Recipe for the dough, sama dengan the Korean cream cheese garlic bread yg aku buat. 

Korean cream cheese garlic buns. 

Verdict : I love it!! Boleh buat lagi, lagi dan lagi. Encik suami dan anak2 pun suka sangat. Not too muak and less sweet. 

Recipe

Bahan2 for the buns

500gram high protein flour

220ml cold milk

2 eggs

8gram yeast

1 tsp salt

60gram sugar

60 gram soft salted butter

For The Filling; (mix using mixer)

150g Unsalted Butter - soften

150g Soft Brown Sugar

2 Tsp Cinnamon

For The Egg wash;

1 Egg

2 Tbsp Full Fat Milk

Cara2

1. Mix milk, sugar and yeast in a mixing bowl. Add salt, eggs and flour. Stir until there is no moisture visible. Cover and let it rest for 15 minutes. 

2. Attached the dough hook to mixer. Add butter to the dough. Knead using mixer for 15minutes or so until the dough passes the window pane test. 

3. Cover the dough with a  cling wrap. Let it proof until double in size. 

4. Punch the air, roll the dough sampai nipis, then spread the cinnamon sugar mixture. Follow the youtube video on how to weaved it. 

5. Bake for 15-25 minutes at 170 degree Celsius. 

6. Cool the buns. Voila! Siap! Sedap ok. 

https://youtu.be/wNiyp89pTi0

pinjam jari gebu my sister, mas. 

Banana Cake version 21

Hahaha.. suka hati je bagi nama. Dah tak tau nak bagi nama apa. Gambar kek pisang ni aku ambik from gambar  kak CK Feisal. 

This is one of the yummiest kek pisang. Iffah, hubby and my cousin love this to bits.

Ingredients

250gram french butter

3/4 cup of caster sugar

2 large eggs

1 1/2 cup of mashed banana (I used dole)

2 tbs ground almond

1 tbs vanilla essence

2 cups self raising flour

1/2 cup of chopped walnut

1/4 cup yoghurt

1. Beat butter and sugar til fluffy

2. Add egg and beat until well mixed.

3. Add vanilla, milk and mashed banana. Mix well

4. Add flour and ground almond. Mix well. Add walnut and fold.

5. Pour in a 9" pan, bake at 180 degree celcius for 50~60 minutes.

Mixed Berries Condensed Milk Muffins

I am so craving for something sweet but less fattening (if only such thing exist!).  Dok browse FB,  tiba2 ternampak la muffin yg gorgeous ni.  Terus berkobar2 semangat nak membakar.  Bila tengok  the recipe,  wah!  senang giler!  Maka,  terus aku capai pot and whisk and mangkuk besar.  Bahan2 semua dah ada kat rumah.

Maka,  jadilah my berries muffins yg sedap serta lazat ni.  Hahaha..  Perasan  pulak. 

Ingredients
125g salted butter
340g can sweetened condensed milk 
1 teaspoon vanilla extract
2 cups self-raising flour
2 eggs, lightly whisked
125g punnet fresh raspberries
125g punnet fresh blueberries
Method
Step 1
Preheat oven to 180C/160C fan forced. Line muffin pans with paper cases.
Step 2
Combine the butter and condensed milk in a small saucepan. Cook, stirring, over medium-low heat for 3 minutes or until the butter has melted and the mixture is smooth. Set aside to cool slightly. Stir in the vanilla.
Step 3
Sift the flour into a large mixing bowl and make a well in the centre. Add the condensed milk mixture and eggs. Fold until until just combined. Add berries,  mix well. 
Step 4
Spoon the mixture evenly among the paper cases and gently press a raspberry and a blueberry into the top of each. Bake for 20-25 minutes or until muffins are golden and the tops spring back when lightly touched. Set aside to cool slightly before transferring to a wire rack to cool completely. Dust lightly with icing sugar to serve

Fresh Strawberry Cake

Rupa paras memang tak lawa, but rasa sangat sedap. 

Tapi kalau guna recipe ni, confirmed lepas makan kek, boleh kena kencing manis. Double the butter in the recipe and  reduced the sugar to only 1 cup. Use only 2 1/4 cup of flour for 1 cup of butter. Takyah double the flour. Nanti sangat dry.

INGREDIENTS

CAKE

2 1/4 cup cake flour

2 1/4 tsp teaspoons baking powder

1 cup butter

1 cup sugar

2 large eggs

1 teaspoon vanilla

3/4 cup fresh crushed strawberry, unsweetened

DIRECTIONS

• Preheat oven to 350 degrees F.
• FOR CAKE: Sift together: flour, salt, and baking powder.
• In a separate bowl, combine butter, sugar, eggs, and vanilla.
• Beat for a total of 3 minutes, scrapping the sides of the bowl.
• Then add flour mixture to creamed mixture, alternating with strawberries.
• Beat for two minutes.
• Pour batter into two 8-inch round greased and floured cake pans.
• Bake in pre-heated oven for 25-30 minutes, or until cake tests done.
• Turn out on to wire cooling racks to cool.
• When cool, top with Strawberry Glaze

http://www.geniuskitchen.com/recipe/fresh-strawberry-cake-36970

Nona Manis

The beauty of RMO is that, people starts to cook at home. Tu termasuklah aku. Not that I don't cook at home, but aku go beyond what I normally cook. Kuih melayu is never my forte. Selalu kalau nak makan kuih, pegi je beli kat gerai kuih kat melawati. But during RMO, banyak yang tutup. Maka, terpaksa lah aku merajinkan diri untuk buat kuih, demi mok.

NONA MANIS 

Bhn A (hijau)

1 cup santan

1 cup tepung gandum

1/2 cup gula

1 biji telur

Bhn B (hijau)

1/2 cup santan

1/2 cup air daun pandan (from 4 helai daun pandan)

1/4 cup tepung jagung

1/4 cup gula

Few drops of pewarna hijau

Bhn C (putih)

1 cup santan

1 cup Tepung gandum

1 litre air

2 1/2 - 3 tsp garam

(Adunan C biar sedikit masin)

Cara2 

Bhn A

Satukan dalam bekas kacau sehingga tepung, gula dan telur sebati dengan santan.

Bhn B 

Masukkan dalam periuk kacau hingga sebati kemudian masak atas api kecil. kacau sentiasa supaya x berketul. Adunan should be kental macam yoghurt. Bila dah kental, masukkan ke dalam blender, add Bahan A, blend sampai sebati.  

Bhn C

Masukkan dlm periuk kacau sebati semua bahan, then masak atas api kecil, sentiasa kacau hingga pekat mcm yoghurt. Bila suam, masukkan dalam botol. 

Sapu sedikit minyak pada acuan, kemudian picit adunan hijau dlm acuan 3/4 penuh. kemudian paipkan adunan putih ditengah.

Kukus api sederhana for 10 min, angkat dan bila dah sejuk baru keluarkan dari acuan.



Serunding Daging RMO

Che hab , hubby's  aunt yg pandai masak is in KL, stuck with us. RMO is in Phase 3 now. She had to stay with us during RMO sebab tak sempat nak balik Terengganu. She's  here for her grandson surgery. The grandson is suffering from a rare cancer, called germinoma. In his case, the cancer us agressive.  He had to go through 3 major surgery within 2 weeks and he's  only 15. 🤧🤧

Anyway, since ramadhan  is coming, che hab decided to teach me how to make my own serunding  daging. Huhuhu... it's  not easy. Tapi, rasa dia, masya Allah,  sedap sangat.

Serunding daging

Ingredients 

3kg daging - rebus sampai empuk, shred

1 1/2 kg bawang besar merah

20 ulas bawang putih

3 inci halia

10-15sudu besar cili giling (from 200gram cili kering yg direbus dan blended)

1 1/2 santan pekat (ordered from Anyys Adizi, sedap sangat santan)

Garam

Gula

Blend bawang besar, bawang putih dan halia. Campak dalam santan, dengan cili giling dan shredded beef. Masak sehingga kering. About 6-7 hours. 

Memang such a hassle to masak, tapi worth it! Sedap giler compared to beli kat kedai. Tapi boleh nangis nak buat serunding ni.

Apple Coffee Cake

An accidental cake.  That's  what this cake is.  Kebetulan kat rumah banyak sangat apple.  Takde orang makan.  Bila dah lama terbiar,  soggy,  tak crunchy,  lagi la semua orang takmau makan.  Aku had no choice but to google  apple cake recipe.  Penatnya nak browse recipe satu2.  This time,  tawakkal je la. Aku picked one recipe yg aku rasa sesuai dengan jiwa aku. Verdict,  cake ni memang sedap giler!  Rasa mcm ada custard padahal takde custard pun.  

Anyway, today result UPU keluar.  I am so happy that iman dapat placement kat tempat yg dia memang nak.  Alhamdulillah. 

French Apple Coffee Cake

Adapted from onceuponachef

INGREDIENTS

2 cup self raising flour

250gram of  salted butter

1 cup granulated sugar

4 large eggs

1 teaspoon vanilla extract

3 tablespoons orange juice/pineapple juice

4 baking apples, peeled, cored and cut into 1/2-inch cubes (Honeycrisp, Fuji or Granny Smith)

Crumbs

125gram salted  butter, at room temperature

1 ½ Tbsp Honey

1 Cup Packed Light Brown Sugar

¼ tsp Vanilla Paste or Pure Vanilla Extract

1 cup of flour (add additional of 1/4 of flour if it's the mixture is too wet) 

INSTRUCTIONS

Preheat the oven to 350°F. Grease a 9-inch springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again.

Cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and juice. Don't worry if the batter looks grainy at this point; that's okay. Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.

For the crumbs,  cream butter,  sugar and honey until light and fluffly,  add vanilla.  Add flour and rub with fingers until it resembles crumbs.  

 

Pour the batter into the prepared pan and even the top. Sprinkle evenly with the crumbs. 

Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool on a rack.  

Freezer Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, cover it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.

Pineapple Upside Down Cake

This is a classic beauty.  Dah macam2 version of this cake yg ada on google.  So it's  just a matter of choosing the right one the suits you.  Esok ada gathering kat rumah K. Rita, my ssp senior,  who will be leaving for Haji  soon with her husband.  Our makan2 group decided to meet up,  potluck party kat rumah k. Rita.  Aku dah janji nak bawak cake esok.  

The truth is,  aku macam malas nak google  recipes.  Rasa mcm nak bake one of the cakes yg aku dah baked before, foolproof,  takyah nak adjust sana sini dah.  Tapi kindda boring jugak asyik makan cake sama je.  I baked this cake in a 9" round pan and in a smaller rectangular pan utk aku rasa.  Ye la,  takan nak bawak cake tak sedap kat gathering kan. Hahaha..  Anyway,  Alhamdulillah,  the cake turned up well.  Rasa sedap!!  Aku suka.  Here's  the recipe.  

Pineapple Upside-Down Cake

Adapted from http://www.seasaltwithfood.com/2010/03/pineapple-upside-down-cake.html?m=1

Ingredients

Pan Schmear

125gram salted  butter, at room temperature

1 ½ Tbsp Honey

1 Cup Packed Light Brown Sugar

¼ tsp Vanilla Paste or Pure Vanilla Extract

Sea Salt

1 Gold (Extra-Sweet) Pineapple (aku guna sliced pineapple  in a can) 

Cake

2 2/3 Cups Self raising flour

250 gram of salted Butter, at room temperature

1 cup Granulated Sugar

1 tsp Vanilla Paste or Pure Vanilla Extract

4 Large Eggs

50ml of pineapple juice (from the can) 

50ml of milk 

Method

Preheat the oven to 180 degree celcius.

In the bowl of a stand mixer fitted with the paddle, combine the butter, honey, rum, brown sugar, and vanilla and beat until smooth and well blended. Spread 2/3 cup of the schmear over the bottom of a 9-inch silicone cake pan. Sprinkle lightly with salt.  (The remaining schmear can be refrigerated for up to 2 weeks or frozen for up to 1 month; bring to room temperature before using.)

Cut the pineapple into quarters.  Beginning at the perimeter of the pan, make an overlapping ring of pineapple slices with the curved side facing out. Make a second ring inside the first one, overlapping the slices in the opposite direction, working toward the center of the pan.

Sift the flour; set aside.

Put the butter and sugar in the bowl of a stand mixer and mix on low speed to combine, then beat on medium speed for about 3 minutes, until light and creamy, stopping to scrape down the sides as necessary. Mix in the vanilla. Add the eggs one at a time, beating until the first one is incorporated before adding the second and scraping down the sides as necessary. Beat in the milk. Add the flour mixture in 3 batches, beating until combined.

Pour the batter into the pan and spread over the pineapple. Bake for 15 minutes. Rotate the pan for even browning and bake for another 20 to 25 minutes, until a cake tester or wooden skewer inserted in the center of the cake comes out clean. Cool the cake in the pan on a cooling rack for 20 to 40 minutes.

Run a knife around the edges of the cake, invert onto a serving platter, and serve warm. (Leftover can be stored at room temperature for up to 2 days.)

Serves 8

Apam Pisang

Akibat tamak,  pisang yg dibeli,  tak termakan. Kat village grocer few days ago,  ada buy 1 pack free 1 pack pisang dole. Aku beli la 1 pack. Ni kan ramadan,  mana ada masa nak makan pisang.  Adoi...  Berdosanya buang makanan. Maka,  terpaksa la google recipe apam. Nak buat cekodok,  too oily pulak.  

Apam pisang (from ina azlina)

2 cups AP flour

1tsp baking powder

2tsp baking soda

1 cup of mashed banana (dole sedap!) 

3/4 cup of gula merah/brown sugar (original recipe calls for 1 cup of coarse sugar,  manis amat!) 

1 cup oil

3 large eggs

1tsp vanilla

3-4 tbs of freshly grated coconut 

A pinch of salt.  

Mix everything,  kukus dalam cup kecik.

Butter cheese cake

Bila nampak on newsfeed cake ni, terus menitik air liur.  Sedapnya!  Teringin nak buat,  teringin nak rasa,  but malasnya nak bake.  Huhuhu...  Aku dah tak serajin dulu.  Sometimes i do bake,  but most of the time,  i totally forgotten to update this blog.  Pastu bila nak bake balik,  dah lupa. Stress aku! 

Anyway,  this recipe is from the famous ina azlina.  But of course,  aku tweaked the recipe to suit my taste.  And as usual,  gula aku kurangkan.

Thank you k. Nor Azmihah sebab rajin share recipes.  

Recipe inspired by ina azlina 

250gram butter

200gram cream cheese

3/4 cup of castor sugar

1 tbs of vanilla bean paste

1 tbs of freshly squeezed lemon juice

5 tbs of condensed milk

5 eggs (size A) 

100ml fresh milk

2 cups of self raising floor - ayak

Cara2

1. Whip butter,  sugar,  condensed milk,  vanilla,  cream cheese and lemon juice sampai gebu. 

2. Add telur satu demi satu hingga well mixed.  Kemudian,  masukkan tepung yg telah diayak selang seli dengan fresh milk (in 2 addition) 

3. Bake dalam oven for about 40-50 minutes,  170 degree celcius.