Vanilla cheescake with peanut butter cookie base!! ♥
Sunday, November 8, 2009
Hey again!! it's been a long time since I uploded a recipe here!
Anyways this is the first oven cheesecake recipe I try!
Very easy and simple..
My first attempy ended up with cheesecake surface cracked!
The reason why cheesecake crack is because you over beat the eggs..!!
Once you add the eggs beat slowly..
Also a great tip I tried was to cover my tin with alminuim and put it in a bigger tin with hot water..this also prevent cracking!!
I got the recipe from Paris Pastry Blog!!but changed the recipe a little bit :)
Here is her blog:
http://parispastry.blogspot.com/2009/09/chocolate-cookie-cheesecake.html
And the recipe:
For the peanut butter base:
1 1\4 cups digestive biscuts crumbs.
1\2 cup peanut butter
1\2 cup butter, melted ( I used less)
1 1\4 cups confectioners' sugar (powder sugar)
Instructions:
1.In a medium bowl, stir together digestive crumbs, confectioners' sugar, peanut butter and melted butter. Press firmly into the bottom of a 9x13 inch pan. Chill in the in the refrigrator.
Ingredients:
For the cheesecake:
- 4 packages (I used 13 kiri cheese) cream cheese
- 1 ½ cups white sugar
- ¾ cup milk
- 4 eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- ¼ cup all-purpose flour.
Instructions:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporateIdon't over mix!!
). Mix in sour cream, vanilla and flour until smooth. Pour batter into prepared pan.
- Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking(Not neccessary!). Chill in refrigerator until serving.
Optional: Decorate with melted chocolate!!
Hope you like it~
Enjoy <3
Vanillia biscuts ♥
Tuesday, September 15, 2009
Today I decided to make vanilla cream shortbread! I didn't have the time to make icing..etc..
So I just baked them and they look so good and yummy!Very light you can barly hold them in your hand!
Recipe:
make about: 45
Book:Biscuts & slices
Ingredients:
-180g butter.
-1 tps vanilla essence.
-1\3 cup icing sugar.
-1 cup slef rising flour.(self rising is a plain flour with salt and baking powder)
-1\2 cup plain flour.
-1\2 cup custard powder.
Directions:
-Beat butter,essence and sifted icing sugar in small bowl with electric mixer until smooth.
-Stri in sifted dry ingredients.
-Roll with your hand and place on the tray.(make them a small ball)
-press with a fork on them.
-repeat with remaining mixture allowing 5 cm between biscuts.
-Cover them and put them in the refrigerator for 15 min(this step was not in the book you can bake them directly but it will spreed because of the butter )
-Bake in moderately hot oven for 12 minuts or unitl lightly browned,cool on tray.
-Enjoy~
You can also join them by cream filling!!(I didn't have time for this)
For the cream filling:
-50g butter.
-1tps vanillia essence.
-1TBLs sweetend condensed milk.
-1\2 cup icing sugar.
Directions:
-Beat butter,essence and condensed milk in bowl until combined.
-Gradually beat in sifted icing sugar
Devil hopped off at 11:49 AM ♥
Sticky cinnamon rolls!! A Must do! ♥
Friday, June 12, 2009
So today I was in pretty good mood though I didn't sleep well kkkk
I decided to make cinnamon roll..I took the recipe from Martha Stewart website..It's GREAT espically the dough !! It's so tender & chewy!! Really a great recipe..Glad that I made it..One thing that I didn't like alot was the syrup..cuz I didn't have corn syrup..so I used mable syrup..But next I will do my own syrup!! =D
I love the part where u punch the dough and the sound of air come out..Psweee~~ hehe XD
Btw..It took mine 10 min ..not 30 min..Anyway just remove them when they are slightly brown..
So here is the recipe:
Ingredients
FOR THE DOUGH
•1 package active dry yeast(2 1/4 teaspoon)
•1/2 cup warm water, 105 degrees to 115 degrees
•1/2 cup milk, scalded and cooled
•1/3 cup sugar
•1/3 cup unsalted butter, softened
•1 1/4 teaspoons salt
•1 large egg
•4 cups all-purpose flour
•Nonstick cooking spray
FOR THE FILLING
•3/4 cup sugar
•4 teaspoons ground cinnamon
•6 tablespoons unsalted butter, room temperature
FOR THE TOPPING
•1/2 cup (1 stick) unsalted butter, softened
•1 1/2 cups packed light-brown sugar
•4 tablespoons corn syrup
•1 1/2 cups pecan halves
Directions
1.Prepare the dough; In a large bowl, dissolve yeast in warm water; stir in milk, sugar, butter, salt, egg, and 2 cups flour. Mix until smooth. Add remaining 2 cups flour, and mix, using your hands, until incorporated.
2.Transfer dough to a lightly floured work surface; knead until smooth and elastic, about 5 minutes. Spray the inside of a large bowl with cooking spray; transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, and leave in a warm place until dough has doubled in size, about 1 1/2 hours.
3.Punch down dough, and let rise again until doubled, 45 to 60 minutes.
4.Prepare the topping: Spray muffin tin with cooking spray, and place over a baking sheet. In a medium saucepan, melt butter over medium heat; stir in brown sugar, corn syrup, and pecan halves. Cook until sugar is dissolved. Divide pecan mixture between muffin tins.
5.For the filling: In a small bowl, combine sugar and cinnamon; set aside. On a lightly floured work surface, roll out dough to a 12-by-12-inch square. Spread butter over dough, and sprinkle with cinnamon-sugar mixture. Roll up dough, and stretch to even out, if necessary. Using a sharp knife, cut into 12 slices (1 inch each). Transfer slices to muffin tins, and let rise for 40 minutes.
6.Preheat oven to 350 degrees. Bake pecan rolls until lightly browned, 30 to 35 minutes. Remove from oven, and immediately invert onto heatproof plate. Without removing muffin tin, let stand for 1 to 2 minutes.
Enjoy making it!! Hope U like it ;D
Devil hopped off at 2:20 PM ♥
