BlueBerry Cheesecake

Boy, this blueberry cheesecake is definitely a MUST TRY!!!

With the excess blueberry and the cheese that I had, I decided that I should bake a blueberry cheesecake...

Blueberry Cheesecake

No doubt the cheesecake did not look as appetizing as it did, the taste of it was GREAT!!

It is those cheesecake that melts in your mouth....

Do email me for the recipe as I do not have enough time to post it up...

Hear from you soon & do have fun with this blueberry cheesecake!!!

Peach Pie

Pies Again!!!!

Well, perhaps this Peach Pie is slightly different from the normal Peach Pie???

I'm not so sure... You try and let me know if you like it...:-D

Peach Pie

This is the peach pie before baking.





This is the baked peach pie.

(might be a little burnt cos I have overbaked it...:-p)

Straight away after I took the pictures of the pie, I can't wait to try it!!!

Hmmm, not too bad... with the almond powder, and I powdered the desiccated coconut as well, with some lemon juice...

Overall, it makes this peach pie a little special, perhaps, from the normal peach pie...

For the tart pastry, click here.

Filling

1 egg

45g sugar

12g almond powder

15g dessicated coconut (I grind it till powder form)

lemon juice (as desired)

15g butter, melted

Peach slices

Method

Mix all the ingredients untill well combined.

Fill the baked pastry with the filling, decorated with the peach slices.

Bake in a preheated oven at 180degC for about 20-30mins or until golden brown.

"I am submitting this to ASPIRING BAKERS #10: Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sinks!"

Pear & Frangipane Pie

Pies again....

This one is Pear & Frangipane Pie.

This pie is definetely a keeper!!!

It might not seem as appetising as it is, but it is really tasty.

With the grounded almond nuts, it makes it even more wonderful!!!

The recipe is good for a 20cm tart mould.

But I use a 18cm tart mould and 2x10cm tart mould.

Ingredients:

Pastry: 175g plain flour, 25g icing sugar, 100g chilled butter, 1 egg yolk, 2 tsp cold water

Frangipane: 50g butter, 50g caster sugar, 50g ground almonds, 1 egg, 15g self raising flour, 3 small pears

Method:

Frangipane: Beat butter & sugar until light & fluffy, add in a tbsp of ground almond & mix till combined.

Add in the beaten egg gradually and mix well.

Add in the remaining ground almond and mix til well-combined.

Add in the sifted flour and gently stir the mixture until well-combined.

Pour the mixture on the baked crust and arrange the sliced pear onto the mixture.

Bake the tart at 180-200 degC for about 30-35mins or until it turns golden brown.

Put glaze over the tart.

Best to serve warm.

"I am submitting this to ASPIRING BAKER #10: Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sink!"

Tampopo Desserts ~ Yummy Treats from my friend

Tampopo cream puffs had been sweared by my friend that they are simply delicious...

Well, indeed the cream puff is!!! The puff is abit crispy, with the fresh cream.... hmmmm...;))

Okie, tested and proven... DELICIOUS!!!!

And of course, this is the Strawberry Matcha Chiffon Cake that caught my attention.... One of my next-to-do list cake... hehehe

And not forgetting this chocolate cake...

Can't wait to savour them....

Thanks my friend....

Steamed Strawberry Cupcakes

I was looking at my recipe book again... I was wondering if I should do another swiss roll or should I do something else.

Hubby told me not to do anything as we still have brownies, cheesecakes, swiss roll inside the fridge...

Heehee... But I still can't resist the temptation... So I ask Nat what type of cakes she wanted... She said she wanted the Strawberry Cake, and I thought, maybe I can use my newly arrived cups from Cake Dressers... lol...

The cupcake is very soft.
Recipe adapted from Alex Goh.
Ingredients:
(A) 3 eggs, 200g sugar, 1/2 tsp salt
(B) 200g strawberry puree
(C) 100g corn oil (I use canola oil)
(D) 250g flour, 2 tsp baking powder, 1/2 tsp baking soda
(E) 100g dried canberries (I omited this - No cranberries ;-p)

Method:

1. Mix (A) until creamy. Add in (B) and mix until well-mixed.

2. Add in (C), mix until well combined.

3. Fold in (D) and mix until well combined.

4. Pour the batter into a slightly greased and lined cake tin, and steamed for about 40 mins.