Archive for Desserts & Treats
My coffee affair: Macademia Brownies
As featured in Tastespotting & Foodgawker
I’m going to stick to the recipe I know works, the one I got from Bakerzin’s Dessert Book by Daniel Tay, founder of Bakerzin. Those brownies are so heavenly moist, chocolatey, perfect sweetness and keeps well in the fridge. I still have a bag of fresh macademia nuts bought from the market a few days ago, sprinkles of chopped macademia creates a whole new flavours with touch of nuttiness to this perfect chocolatey bites.
Perfect for my morning coffee and afternoon tea!
Reposting recipe
MACADEMIA BROWNIES
Ingredients:
* 325 gr all purpose flour
* 5 gr baking powder
* 150 gr cocoa powder (I use Droste & Van Houten)
* 225 gr cream cheese
* 860 gr sugar (a bit too sweet for me, I use 660 gr only)
* 1/2 tsp vanilla essence
* 10 gr salt
* 450 gr unsalted butter (softened)
* 400 gr eggs
* 300 gr chopped macademia
* butter for greasing
Cooking Direction:
1.) Preheat oven 180C or 350F
2.) Sift flour, baking powder, cocoa powder into a bowl
3.) Separately mix sugar & butter till fluffy, then add
vanilla essence, salt & cream cheese till well blended
4.) Fold eggs into cream cheese mixture, then gradually
fold in flour mixture. Add chopped macademia nuts
5.) Lightly grease the pan you’re going to use
Level the batter and bake for 20-25 mnts
(for shallow square pan I use baking sheets)
6.) Unmould & cool brownie. Top with warm chocolate melt
and sprinkles of chopped macademia
** Recipe Source: Just Desserts by Daniel Tay
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Scrumptious Strawberry Cheesecake
My kind of strawberry cheesecake –
as featured in Tastespotting & Foodgawker
(This image is also submitted for CLICK Photo Event)
Another baking trial day. Just a quick fix of sweets, I didn’t feel like following a complicated recipe. I just want something perfect to go with my fresh sweet strawberries bought from the market yesterday, along with fresh strawberry jam as a quick subs in case I need to make any sauce or glazing.
Guess what, it’s so perfectly silky and melts in the mouth. The smoothness creamy cheese blends in nicely with the sweet strawberry. I think I fall in love…
STRAWBERRY CHEESECAKE
Ingredients:
* 4 pcs of eggs
* 1 3/4 cup of sugar
* 24 oz cream cheese
* 1 tsp vanilla extract/crystals
* 2 cups of cracker crumbs for cheesecake
* 1 stick butter, melted
* 1 cup sour cream
Cooking Directions:
1.) In a medium bowl, mix graham cracker crumbs with melted butter.
Press into a 9-10″ springform pan, pushing about an inch
of the mixture up the sides of the pan.
2.) Mix cream cheese, eggs, 1 cup of the sugar & vanilla.
Beat for about 20 minutes
3.) Pour filling into pan. Bake for 40 minutes at 325.
4.) Cool in oven for 35 minutes with door open
FOR TOPPING:
1.) Beat together the remaining 3/4 cup sugar & sour cream for
about 10 mnts until it gets fluffy.
2.) Pour over cooled cake and bake at 400 degrees for 10 minutes.
3.) Cool cake completely before slicing and serving.
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Thanks to all my food buddies for the support, I am also submitting this image to CLICK Photo Event – Red for January 2009, hosted by Jugalbandi.
For more information & participation have a look HERE
Allspice Cookies ~ Speculaas
We ran out of biscuits to go with our afternoon tea. Apparently there’s a cookie monster at home who keeps gobblin down all the cookies. Ah well, it’s time to start baking something different anyway after the last successful Gruyere Crusty Loaf. This is by far the easiest cookies I’ve ever baked. Only the first attempt and they turned out beautifully crunchy with that pleasant allspice aroma – Indonesians call it “spekkoek” spices.
ALLSPICE COOKIES
Ingredients:
* 250 gr cookie flour
* 100 gr granulated palm sugar
* 125 gr unsalted butter
* 1 tbs ground allspice (spekkoek powder)
* 2 tbs milk
* 1 cup chopped cashews/almonds
Cooking Directions:
1.) Whisk butter and palm sugar until completely soft & fluffy
2.) Prepare sifted flour, ground allspice & baking soda
Add butter-sugar mixture
3.) Fold in chopped cashews/almonds
4.) Using roller pin or hand, flat dough into surface
5.) Cut into desired shape with cookie cutter
6.) Place on silicon sheet & bake 150C for abt 30 mnts
7.) Once baked, cool on wire rack. Store in a tight container
** Recipe from NCC Community
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