Baked Banana Cheesecake

I was sorting out those "bookmarked" recipes today and I found this Baked Banana Cheesecake I baked last September. It has been "hanging" around in my "Draft" box for 9 months.

So now finally took this time to post this yummy Baked Banana Cheesecake up:)

If you liked those soft and moist cheesecake, this would probably be the one for you. Whereas for the girls, they did not fancy this cheesecake at all..
With the sweetness of the banana and rum, it was actually quite a good combination.

You may wish to click on Daily Delicious blog for her detailed step-by-step methods:)

Recipe as adapted from DAILY DELICIOUS

Ingredients:

40g Cracker

1/2tbsp Cocoa powder
15g Melted butter
160g Cream cheese
40g Sugar
50g Sour cream
1 Egg, seperated
80g Banana, puree
1tsp Lemon juice
1tsp Rum

Method:

1. Preheat the oven to 180°C. 

2. In a medium bowl, stir together the cracker crumbs and cocoa powder until blended. Stir in the melted butter. Press the crumbs into the bottom of the pan, set aside.
3. Warm the cream cheese in the microwave for 30 seconds (or until soft but not melt), and put the cream cheese in the bowl, beat with 30g of sugar and sour cream until combine.
Stir in the egg yolk. Pour the banana, lemon juice and rum into the bowl, stir to combine.
4. Whip the egg white with the rest of the sugar until ribbon (not soft peaks).

5. Pour the meringue into the cheese bowl and stir until combine

6.Pour the mixture into the pan.
7. Bake for 30 minutes or until the top of the cake golden and the center still wobble slightly, let the cake cool completely and refrigerate for 3 hours before serving.

Deep Chocolate Pound Cake - Bake Along #42

.A chocolate cake is always a favourite for the girls. Topped with lots of chocolate chips on it plus a deep chocolate color. How would this pound cake fare with my 3 little testers???

Well, I guess it is 1 out of 3 testers, Nat, liked this deep chocolate pound cake. Perhaps it is not too sweet as Nic had commented. Mimi just took a small little bite and shoke her head... 

How like that????

 For me, I had halved the recipe and made abt 2"×7" size pound cake. Besides that, I had also cut down quite a fair bit of sugar. As I had read from Joyce & Lena that the honey taste was too overwhelming, I had went slow with just a merely 1 tbsp of honey.

This pound cake had a very thick amd dense texture, no wonder the other 2 girls do not like them. As for hubby and myself, though the pound cake wasn't sweet, we thought it tasted quite alright and we should be a little healthier by eating a lesser sugar cake...hehehe...:))

Recipe as adapted from Bon Appetit Desserts

Ingredients:

(With slight modifications)

280gm top flour

1 tsp baking powder

3/4 tsp salt

1/4tsp baking soda

1/2 cup yogurt/sour cream(125g)

1/2 cup whole milk(120ml)

1/4 cup unsweetened cocoa powder(32g)

1tbsp honey

2-3 tbsp boiling water

1/2cup sugar(65g)

113 gm unsalted butter, softened

2 large eggs

1/2 cup mini semisweet chocolate chips(75g)

Method:

1. Position rack in the center of oven, preheat to 350F/175C. Lined a 9"x5"x3" loaf pan.

2. Whisk flour, baking powder, salt and baking soda in a medium bowl. 

3. Whisk yogurt and milk in another small bowl. 

4. Sift cocoa powder in another bowl and whisk in honey and boiling water until smooth. Cool completely.

5. Using electric mixer, beat sugar and butter in a medium bowl until light and fluffy. Beat in 1 egg at a time, occasionally scraping down sides of the bowl. Add cooled mixture, stir until smooth, occasionally scraping down bowl. Beat in flour mixture alternately with yogurt/sour cream mixture in 2 additions each until just blended. 

6. Stir in chocolate chips.Transfer batter to prepared pans, smooth top and bake until tester inserted comes out clean, about 1 hour.

Do join Joyce, Lena & Zoe in this Bake Along and other bakers who had try this challenge as well:)) Have fun:))

I am such a dark chocolate chips cookie and I am overly sweeeeeet.....

I am trying out a new recipe from one of my new cookie recipe book. The German Cookies I made the other day ain't my gals favourite. But for the adults, they loved it very much. Well, the gals preferred Chocolate Cookies...Nic had asked me to bake chocolate cookies instead. So browsing through my new book, I saw these chocolate cookies...

These chocolate cookies used quite a fair bit of chocolates. I had used baking chocolates, cocoa powder & chocolate chips. Thus these cookies had became the awfully chocolates cookies.

Are you a chocolate fan too???

I feel these chocolate cookies are far too sweeeeeeet for me. And also, please watch the cookies, don't over baked them as they will be burnt.... That was what happened to me... hahahaha....

Overall, these chocolate chips cookies scored fairly well with the gals... Except for being exceptionally dark brown....:))

Ingredients

230g butter

150g soft chocolate (i use baking chocolates)

75g sugar

300g flour

50g cocoa powder

chocolate chips

Method

Cream butter, soft chocolate & sugar until soft and creamy.

Add in the sieved flour+cocoa powder, mix well until well combined.

Roll the cookie dough into small little balls and flatten them to about 1cm thick. Put 3-4 chocolate chips on top of the cookie dough.

Bake in a preheated oven of 170C for about 20-25mins.

Do keep a llokout for the cookies. Do not over bake as they will be burnt.

Steamed Chocolate Cupcakes

Yes, Steam Cakes are indeed in trend this month in my home... And I am enjoying it very much. I had given alot of steamed cakes to my friend, and her hubby mentioned that I seemed to be enjoying doing so... So I told my friend, this month onwards my daughter will be starting her school vacations, plus my boss is not in SG, so taking all these time available to bake again...

I had bought this "Steamed Cakes" recipe book when I was in Penang last October, but I had never tried any of the recipes since I bought it till today.

From this book, I had selected the Steamed Chocolate Cupcakes as the ingredients were rather basic. Some of the other recipes required evaporated milk and condensed milk, which I wasn't too keen in them.

A full ingredients could actually fetch quite a number of cupcakes, depending on the size of your paper cups.

*Note: It is better to use those "paper" cupcake cases as compared to the other cupcake cases as the paper cups will "opened" up during steaming.

These steamed chocolate cupcakes were not too bad. I had modified some of the ingredients. Cutting down a huge amount of the icing sugar, using margarine instead of butter, and replacing the hot water with milk too. The cupcakes did turned out well, soft and moist, but a little not so sweet.. So perhaps I should increase a little more sugar...hehehehe...
The gals loved these cupcakes too. I was glad that they liked it. Mimi had 2 of them and she said it was yummy. My friend who tried the cupcakes said they were delicious as well.

Would you like to try one as well?

Recipe as adapted from the Steamed Cakes by Mdm Zubaidah Bte Chepa

Ingredients:

Yields about 16 medium size cups & 16 mini size cups

250g superfine flour (I use self raising flour)

1 tsp baking soda (omitted)

75g cocoa powder

350g icing sugar (I used 200g)

250g butter (I used margarine)

3 eggs

1 bowl of hot water (I used 250ml cold milk)

Method:

1. Beat butter & sugar until smooth.

2. Add in the egg one at a time, mix well at each addition.

3. Add in the flour+cocoa powder, alternating with the milk. Mix until well blended.

4. Pour batter into the paper cup cases and steam over high heat for about 10mins.

(If you are using my ingredients, you can fill the batter till full as the cupcakes will shrink a little after removing from heat)

I am submitting this to Aspiring Bakers #25 – Steaming Hot Cakes (November 2012) hosted by Miss B of Everybody Eats Well in Flanders

Chocolate Chips Cupcakes 2

I had joined the Baking Wonderland Malaysia in Facebook, and from there, I have bookmarked lots of recipes in my phone... And I better updated those baked items into my blog before my phone is overloaded with all those recipes.

I had gotten this recipe from Michelle Heong from Baking Wonderland. These chocolate chips cupcakes were a delish! Soft texture... But 1 regret... I didn't add enough chocolate chips.. Hehehe, else it would have been heavenly delish with plenty of chocolate chips!!!

Here is the recipe:

Ingredients:

100g Butter

80g Sugar (75g)

2 eggs

120g self raising flour (125g)

1 tsp baking powder (omiteed)

20g cocoa powder

50g chocolate chips (can use more)

Adequate chocolate chips to sprinkle on top of the batter.

Method:

1. Cream the butter and sugar until well combined. Adding 1 egg at a time and make sure they are well-blended in each addition.

2. Add the flour into the mixture, mix well.

3. Gradually add in the milk.

4. Fold in the chocolate chips.

5. Pour the batter into the cupcake cases, about 80% full, bake in a preheated oven of 150C (180C) for about 35mins.

Chocolate Marble Cake

I must say this Chocolate Marble Cake is one of the best that I had ever baked... Unlike some, this cake is not too oily and most importantly, this cake texture is very soft and fluffy. This cake remains soft even on the next day.

If you are a butter cake lover, this one will suits you well...:)

Here is the original recipe as adapted from GoodFood Magazine (August 2012 issue)

Ingredients:

225g butter, softened

225g caster sugar

4 eggs

225g self raising flour

3 tbsp milk

1 tsp vanilla extract

2 tbsp cocoa powder

Method:

1. Heat oven to 180C. Grease a 20-cm cake tin and line the bottom with a baking paper.

2. Beat butter & sugar, followed by the eggs, one at a time, mixing well after each addition. Fold through the flour, milk & vanilla extract until the mixture is smooth.

3. Divide mixture between 2 bowls. Stir the cocoa powder into one of the mixture, mix well. Take 2 spoons and use them to dollop the chocolate & vanilla mixes into the tin alternately. Take a skewer or knife & swirl it around the mixture to create a marbled effect.

4. Bake the cake for 45-55mins. Turn out on a cooling rack and leave to cool. Will keep in 3 days in an air-tight container.