Moist Banana Chocolate Bread

Easy and moist Banana Chocolate cake.

Ingredients:

• 2 tbsp vegetable oil (25g)
• ½ cup unsalted butter (113g)
• ¾ cup light brown sugar, packed (150g)
• 2 large eggs
• 1 tsp vanilla
• 1 tsp instant coffee + 1 teaspoon hot water 
• 4 extra ripe bananas, mashed (about 440g)
• ½ cup Greek yogurt (120g)
• 1 ¾ cups all-purpose flour (227g)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ½ cup chocolate chips or chopped chocolate of choice (300g)

Instructions:

1. Pre-heat oven to 340°F and line an 8.5 x 4.5 or 9 x 4 loaf pan with parchment paper 
2. Add the cubed butter to a saucepan. Place of medium low heat, and cook and stir for ~5-8 minutes until the butter has browned. It will melt first, then become bubbly and foamy before you see brown specks on the bottom and smell a lovely caramel scent. Be sure not to overcook, as it can burn quickly after browning
3. Add the brown butter to a large bowl. Add the oil and brown sugar, and whisk for 1-2 minutes. If the mixture feels too hot, wait 5 minutes before proceeding
4. Add the eggs, vanilla, and coffee dissolved in water. Whisk for 1-2 minutes until the mixture becomes smooth and lighter in color.
5. Add the mashed bananas and Greek yogurt, and whisk until combined
6. Sift in the flour, baking powder, baking soda, and salt. Gently whisk until the dry ingredients are combined and no lumps or streaks of flour remain
7. Lastly, fold in the chocolate chips.
8. Pour the batter into the prepared loaf pan. Optionally, you can sprinkle more chocolate chips on top.
9. Bake for 65 to 75 minutes.
10. Remove the banana bread from the oven and let it rest in the loaf until it has fully cooled. This can take a while, try not to rush!  Once cooled, remove from the pan, and serve.

Moist Carrot Cake with pineapple / apple

Ingredients

• 1 1/2 cup all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon kosher salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 cups canola or other vegetable oil
• 1/2 cup (100 grams) granulated sugar
• 1/2 cup (100 grams) lightly packed brown sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 cup (100 grams) grated peeled carrots
• 1/2 cup sweet pineapple or red apple (for extra moist)
• 1 cup (100 grams) coarsely chopped pecans/walniuts
• 1 cup (100 grams) raisins
• 1 teaspoon salt

Frosting

• 4 ounces (125 grams) cream cheese, at room temperature
• 2-3 sb powdered sugar

Or

• ½ cup (1 stick) unsalted butter softened (113g)
• ▢ 8 oz cream cheese softened (brick-style, not spreadable) (226g)
• ▢ 1 teaspoon vanilla extract
• ▢ ¼ teaspoon salt
• ▢ 4 cups powdered sugar* (500g)

Directions 

Make Batter

Heat the oven to 350º F / 160'c. Grease cake pans and line the bottom with parchment paper, then grease the top of the paper.

In a medium bowl, which sugar, salt, egg, oil until mixed well for a shiny effect. Add in carrots and apple.

Add in the flour, baking soda, salt, and cinnamon until well blended.  Add in raisin and walnuts.

Bake Cake

Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean; 35 to 45 minutes.

Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely.

Kek Kismis Moist

Bahan A:
225gm Mentega
240gm Gula pasir
50gm Air panas

Bahan B:
1 sudu teh Cream of tartar
2 sudu teh  Soda bikarbonat
500gm Buah-buahan campuran (saya guna kismis sahaja)
350gm Tepung gandum

Bahan C:
3 biji telur saiz A or B
1 sudu teh Vanilla essense

Cara-cara:

Pertama kali buat kek ni pada hari Gawai, 1st June 2021.

Simple je bahan-bahan nyer, part yang paling susah ialah bahagian gula hangus. Yang lain tu main tikam-tikam je.

1st time buat fruitcake or kek kismis. Menjadi la pulak, happy sgt.

Pesanan / nota kaki:

1. Jgn pandai2 nak guna kismis jumbo, beli je kismis size biasa, kan dah terkeluar masa potong.

2. Guna tray size 8, yg ni pakai size 9, jadi nyer kek agak pendek.

3. Guna sudu /sudip yang heavy duty, kayu ke besi ke, yang keras punya sebab nanti masa buat gula hangus tu, bancuhan akan menjadi berat dan melekat.

4. Gula pastikan hancur / berderai sebelum mulakan process gula hangus, baru lah ia akan masak sekata.

5. Hati-hati semasa masukkan air panas ke dalam gula, pastikan masuk sedikit demi sedikit, mudah terpercik.

5. Masa mula steam, pastikan guna api yang agak kuat, lepas 2 jam baru guna api kecil.

Apapun, janji sedap hasil nya.

Kek Lapis Cheese Bintik

Bahan-bahan

• 500g mentega (anchor)
• 400g Cream Cheese (anchor, jangan lebih, kurang boleh 300-400g)
• 120g gula halus
• 1 (50g) sudu makan ovalet 
• 10 biji telur gred A
• 1 (388g) tin kecil susu manis 
• 1/2 cawan whipping cream (value pride, murah dan sedap, boleh simpan dalam freezer)
• 90g Horlick
• 280g Tepung Hong Kong (sesuai untuk Pau/cake)
• 100g tepung biskut cheese
• 1 sudu makan gliserin (optional, untuk lebih moist)
• Pewarna putih
• 4 sudu makan strawberry filling + 4 sudu makan tepung jagung
• 4 sudu makan kiwi filling + 4 sudu makan tepung jagung
• 4 sudu makan blueberry filling + 4 sudu makan tepung jagung
• 4 sudu makan mango filling + 4 sudu makan tepung jagung

Cara-cara

1. Pukul mentega, gula, ovalet dan cream cheese sehingga kembang dan sebati.
2. Masukkan telur satu persatu, putar sehingga sebati.
3. Masukkan susu manis, horlick, tepung Hong Kong, dan Gilserin, gaul sebati.
4. Masukkan pewarna putih dan gaul sebati.
5. Ambil 5 sudu makan atau sesenduk dan tuang dalam acuan 9x9 dan paipkan strawberry filling dan bakar menggunakan api atas sahaja.
6. Bakar sehingga masak dan tuang lagi adunan dan ulang menggunakan filling seterusnya.
7. Ulang sehingga habis.
8. Sejukkan sebelum dipotong. 

Kek Lapis Cheese Permaidani

Bahan A

• 500g Mentega (Anchor)
• 400g Cream Cheese
• 140g Gula Halus
• 1 Sudu makan Ovalet
• 10 Biji Telur Gred A / 11 biji untuk Gred D / 9 biji untuk Gred AA
• 1 tin kecil susu manis
• 70g Horlick
• 240g tepung Hong Kong
• 2 Sudu Makan Golden Sirap
• 100g Tepung Ice Cream Vanilla
• Pewarna Putih
• Pewarna Ungu (purple)

Bahan B

• I bungkus kuih bahulu atau (100g) kek span (dihancurkan menjadi serbuk), dibahagi 3 bahagian.
• Pewarna merah, biru, purple.

Cara-cara

1. Pukul mentega, gula, ovalet dan cream cheese sehingga kembang dan sebatu.
2. Masukkan telur satu persatu, putar sehingga sebati
3. Masukka susu manis, horlick, tepung Hong Kong, golden sirap dan tepung ice cream powder, gaul sebati
4. Masukkan pewarna putih dan gaul sebati
5. Ambil sedikit adunan (6 senduk) untuk atas dan bawah, warna purple.
6. Ambil 5 sudu makan atau sesenduk dan tuang ke adalm acuan 9x9.
7. Bakar menggunakan api atas sahaja.
8. Tabur serbuk kuih bahulu yang telah diwarna sebelum dibakar.
9. Bkar sehingga masak dan tuang lagi adunan dan ulangi sehingga habis.
10. Sejukkan sebelum dipotong.

Chocolate Ripple Cheesecake

Ingredients

• 24 chocolate sandwich cookies
• 4 tablespoons unsalted butter, melted
• 8 oz (225 g) cream cheese, 4 packages
• ¾ cup (150 g) sugar
• 1 teaspoon vanilla extract
• 4 cups (960 mL) heavy cream
• 1 ½ tablespoons gelatin powder
• 2 cups (340 g) semi sweet chocolate, melted, divided

Preparation

1. Place cookies into a ziplock bag and crush using a rolling pin until fine crumbs form.
2. Pour cookie crumbs into a bowl with melted butter and mix until well combined.
3. Pour crust mixture into a 9-inch (23 cm) springform cake pan. Use a measuring up to press the cookies to form an even base. Cover and chill in the refrigerator for at least 4 hours.
4. In a large bowl, whisk together cream cheese, sugar and vanilla until smooth.
5. Heat the heavy cream until hot, then add the gelatin and let it rest for 1 minute.
6. Slowly whisk in the heavy cream into the cream cheese until smooth.
7. Working quickly, divide the cheesecake batter in 4 bowls with 3 cups in one bowl, 2 cups in a second, 2½ cups in the third, and 1 cup in the fourth.
8. In the second bowl, whisk in 1 tablespoon of melted chocolate. In the third bowl, whisk in 3 tablespoons of melted chocolate, and in the fourth bowl, whisk in 2 tablespoons of chocolate. Each bowl should vary in color from one another.
9. To assemble the cheesecake, slowly pour the contents of bowl 1 into the center of the pan. Once batter has spread repeat with the remaining bowls in numerical order. If your bowls have sat out too long, and aren't liquidy, microwave for 30 seconds before pouring.
10. Cover the top of the pan tightly with plastic wrap and chill for 4 hours or overnight in the fridge before serving.

Source: https://tasty.co/recipe/chocolate-ripple-cheesecake

Kek Lapis India Cadbury

Bahan-bahan: loyang 9" x 9"

• 450g mentega berkualiti tinggi
• 120g tepung hong kong / tepung gandum (diayak)
• 220g gula halus
• 10 biji telur
• 100g tepung biskut marie
• 65g serbuk horlicks
• 50g serbuk santan (1 packet or 50g tepung)
• 300g susu pekat manis
• 2 bungkus kepingan coklat Cadbury

Cara:

1. Panaskan oven pada suhu 170 ~ 180 C.
2. Sediakan loyang kek dan griskan dengan mentega pada dasar loyang sahaja.
3. Ketepikan.
4. Dalam bekas pemutar, putar mentega dan gula hingga kembang dan berkrim.
5. Masukkan telur satu persatu sambil diputar perlahan.
6. Masukkan tepung biskut marie, horlicks dan tepung, santan dan susu pekat sedikit demi sedikit.
7. Putar lagi hingga sebati.
8. Masukkan pewarna kuning jika suka.
9. Kacau lagi sebati.
10. Ambil 7 sudu besar adunan dan ratakan ke dalam loyang dan bakar hingga keperangan.
11. Anggaran masa membakar 10 minit bergantung pada kepanasan oven
12. Pada lapisan pertama guna api atas dan bawah.
13. Untuk lapisan seterusnya tukarkan pada api atas sahaja
14. Selepas membakar satu lapisan jangan lupa untuk menekan permukaan atas kek supaya kek padat dan membuang segala gelembung udara.
15. Ulangi lapisan dan susunkan kepingan coklat pada setiap lapisan yang ketiga.
16. Sejukkan kek sebelum dipotong.

Nota:

• Biskut marie dikisar halus dan diayak baru ditimbang.
• Serbuk Horlicks boleh digantikan dengan serbuk nestum.
• Susu dan gula boleh dikurangkan atau dilebihkan mengikut citarasa sendiri.
• Gunakan mentega yang berkualiti tinggi untuk dapatkan hasil yang baik.
• Acuan saiz 9" x 9" digunakan untuk kek yang tidak terlalu tinggi. Boleh juga menggunakan loyang 8" x 8".
• Cara menyusun coklat : Bakar adunan terlebih dahulu. Kemudian susunkan coklat secara rawak. Tutupkan coklat dengan adunan seterusnya dan bakar hingga keperangan. ATAU masukkan adunan dan susunkan coklat secara rawak dan bakar. Terpulang pada keselesaan masing-masing.
• Setiap layer dibakar/digril lebih kurang 7-10 minit mengikut kepanasan oven masing-masing.
• Untuk mendapatkan lapisan yang cantik, setiap lapisan di sukat dengan tepat.
• Jangan sapu butter pada sekeliling loyang hanya sapu butter pada dasar loyang sahaja dan lapis dengan kertas kek pada dasarnya ~ proses ini untuk dapatkan hasil lapisan yang rata dan tidak beralun.
• Jangan lupa untuk menekan dengan perlahan permukaan kek, selepas setiap lapisan di bakar ini bertujuan untuk menghilangkan gelembung udara yang terperangkap di dalam kek.
• Untuk mendapatkan potongan kek yang cantik, sejukkan dahulu kek di dalam peti ais. Kemudian potong dengan pisau yang tajam.
• Cara menyimpan kek, balut kek dengan plastik atau dengan aluminium foil dan simpan di dalam bekas kedap udara. Simpan di dalam peti ais.

Moist Chocolate Cake

Ingredients: 

2 cups caster sugar
1 3/4 cups superfine flour
1 cup unsweetened cocoa powder (Van Houlten)
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoon vanilla extract
1 cup boiling water

Method of Preparation:

1. Preheat oven to 180deg C. Butter two - 9 inch (23 cm) round cake pans and set aside.
2. In a large bowl, stir together the sugar, flour, cocoa powder, baking powder, baking soda and salt.
3. In another bowl, add eggs, milk, oil and vanilla extract. Whisk for one minute using a whisk. Add the dry ingredients and whisk together for two minutes.
4. Lastly stir in boiling water. Batter will be tin, so do not use baking tins that have a removable bottom.
5. Divide the batter equally into two 9 inch pans.
6. Bake for 20 minutes or so, until toothpick comes out clean.

Chocolate Ganache:
For thick chocolate ganache suitable for filling the cake, use two parts dark chocolate to one part cream. For smooth glossy fondant that is loose enough to flow but thick enough to drip over the edges of the cake, use one part dark chocolate to one part cream. You can increase or decrease the chocolate to cream depending on your desired consistency. Recommend Beryl's dark chocolate compound (not milk chocolate!) and Paul's whipping cream.

1. Coarsely chop the chocolate and transfer to a heat-proof bowl.
2. Bring the cream to just a boil over medium-high heat. Make sure it doesn't boil over!
3. Start slowly then vigorously whisk the mixture in one direction until smooth and creamy. This may take a little while, so just keeping whisking.

Source: lizzieasamummy

Chocolate Lava Cake

This is the simplest recipe you can find, and it tastes so good. Make sure to use good-quality chocolate and flour.

Ingredients: serves 2

• 1 & 1/2 tablespoons butter (about 25g)
• 80g or 3oz Dark Chocolate (80% cocoa)
• 2 tablespoons castor/superfine sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons plain flour (about 16g)
• 1/2 teaspoon icing sugar or chocolate syrup for topping (optional)

Method:

1. Over a low heat, add butter and chocolate and melt until smooth, stirring often; or use a double boiler if you are a slow baker like me.
2. Add sugar, egg and vanilla. Mix well until combined. 
3. Add Flour and gently whisk in until combined. 
4. Remove from heat and pour into greased 10cm ramekins, place in a preheated oven at 220c/400f for 9 minutes. 
5. Leave to stand for 10 minutes. Remove carefully by turning upside down to serve.

1st Trial:
Jan 2016

Best served with ice cream

Banana Cake (cup measurement)

Ingredients

• 125 gm butter
• 3/4 cups caster sugar
• 1 tsp vanilla essence
• 1 egg
• 2-3 banana mashed ripe
• 1 1/2 cups self-raising flour
• 1/4 cups milk 

Method

•   Melt the butter, sugar and vanilla in a medium sized saucepan.
•   Remove from heat.
•   Add mashed bananas and stir through until just blended.
•   Add egg and mix in well. Stir in flour, add milk and mix lightly.
•   Bake at 170C for approximately 40 minutes.

Kek Lapis Kukus Cream Cheese & Coklat

Bahan Kek Cheese :

250 gm cream cheese

60 gm gula halus

1 biji telur

25 ml air

1 sudu besar tepung gandum

Cara :

1. Pukul cream cheese bersama dngn gula.
2. Masukkan telur diikuti dngn air dan tepung gandum.
3. Biarkan sebentar.
4. Mas satukan semuanya dan blend hingga sebati

Bahan Kek Coklat :

2 biji telur

1 cwn gula halus

1 sk vanilla

2 sb serbuk koko

sedikit garam

1/2 cwn air panas didih

1/2 cwn cwn susu segar @ cair

1/2 cwn minyak jagung @ masak

1 cwn tepung gandum

1 sk baking soda

1/2 sk baking powder

Cara :

1. Pukul telur didalam bekas lain bersama gula sehingga kembang.
2. Setelah kembang masukkan vanilla dan diikuti dngn koko dan garam.
3. Masukkan air panas, susu dan minyak.
4. Setelah itu masukkan tpng gandum, b.soda dan b. powder yang telah diayak dan gaul sebati.
5. Biarkan sebentar dan bahagi pada 2 bahagian.

Cara mengukus :

1. Panaskan kukusan dan balut dengan kain penutupnya.
2. Sapukan sedikit minyak di loyang dan alas dngn kertas minyak.
3. Letak adunan coklat dan kukus selama 15 minit.
4. Tuang adunan cream cheese diatasnya dan kukus selama 15 minit.
5. Setelah itu tuang lagi adunan coklat selebihnya dan kukus lagi selama 20 minit.
6. Sejukkan dan boleh dihidangkan.

Kek lapis lumut dan cheese

*kek ni, kalau rajin, buat lapis nipis-nipis, macam kek lapis pun boleh.

Bahan Kek Lumut:

• 10 biji telur gred A
• 450g mentega (Anchor preferably)
• 3/4 cawan gula kastor (kurangkan gula kalau tambah serikaya 1 tin kecik)
• 2 cawan nestum (boleh campur serbuk almond)
• 1 cawan serbuk horlicks
• 1 cawan tepung hongkong / gandum (diayak)
• 2 sudu kecil esen vanilla
• 1 botol (30 ml) pes pandan
• 1 cawan susu pekat manis

Bahan Kek Cheese:

• 125gm cream cheese (Anchor) / Philadelphia / Tatura  
• 100 mentega
• 2 bijik telur
• 1/4 cup gula kastor
• 2 sudu makan tepung gandum

Cara-cara buat Kek Lumut: 

1. Pukul mentega bersama gula halus dan esen vanilla hingga kembang dan berkrim. Gunakan kelajuan maksima.
2. Masukkan telur sebiji dan pukul hingga sebati (guna speed perlahan). Kemudian, masukkan lagi sebiji telur dan pukul lagi. Ulangi proses ini sehingga habis.
3. Masukkan susu pekat dan pes pandan. Putar sebati.
4. Masukkan tepung sedikit demi sedikit diselangselikan dengan horlicks, serbuk almond dan nestum . putar sebati..

Cara-cara buat Kek Cheesenya:
Putar cheese bersama mentega, masukkan telur, gula & tepung 

kukus lapisan hijau 1 jam 1/2
kemudian kukus adunan cheese 1/2 jam
akhir sekali kukus baki adunan hijau 1 jam 1/2

Cream-Cheese Cakes

Ingredients

• 1 1/2 cups unsalted butter, room temperature
• 1 bar (8 ounces) cream cheese, room temperature
• 3 cups sugar
• 6 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons salt

 

 Directions

1. Preheat oven to 350 degrees. Beat butter and cream cheese until smooth.  Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla.  Add flour and salt in two additions, beating until just combined.

2. Coat the pans with butter; immediately pour in batter.

3. Bake until golden, takes about 60 to 75 minutes.

4. Cool 10 minutes in the pan. Turn out the cakes; cool completely.

Moist Chocolate Mug Cake

Ingredients:

• ¼ cup all-purpose flour
• 2 tablesp unsweetened cocoa powder
• ¼ tsp baking powder
• 2 tablesp granulated sugar
• ⅛ tsp salt
• ¼ cup + 1 tablesp milk
• 2 tablesp vegetable oil
• 1 tablesp hazelnut chocolate spread

Instructions:

1. In a medium bowl, whisk together dry ingredients.
2. Whisk in the milk and vegetable oil until all ingredients are combined and batter has no clumps.
3. Pour batter into a microwave-safe mug. Mine was a 14-ounce mug. You want enough head space for the cake to rise without pouring over.
4. Add 1 tbsp. of hazelnut chocolate spread in the middle of the batter. Just drop it in the middle, no need to push it down and sink it in the batter.
5. Place a paper towel into the microwave and set the mug on top (this is to catch any batter if your mug cake overflows).
6. Microwave mug cake for 70 seconds on high (PLEASE READ NOTES).
7. Carefully remove from microwave and enjoy.

Notes:

Please note that all microwaves are different therefore can yield different results and can overcook this mug cake if you aren't careful.  I am using 950 watts and cooked mine on 100% power for 70 seconds.

Easy Fruit Cake

*Now I prefer the steam recipe with gula hangus. Recipe here.

Ingredients:

• 600 gm mixed fruit or (300 gm raisins + 1 tablespoon sugar)
• 700 ml chocolate milk/strong coffee (can add brandy)
• 2 cups self-raising flour

Directions:

1. Soak the mixed fruit in the chocolate milk overnight in the fridge.
2. Preheat oven to 150 degrees C. Line the bottom and sides of 25cm square tin with baking paper.
3. Sift the flour into the soaked fruit one cup at a time and mix in well after each addition. Pour the mixture into the prepared cake tin and cook for 1½ to 2 hours. After 1½ hours, you can check to see whether it is cooked.
4. Leave the cake in the tin until cooled and ready to serve.

1st trial in August 2014.
I only use half of everything.

2nd trial May 2015.

Simple baked cheese cake

Crust:
2 1/4 cup graham cracker crumbs
1/2 cup butter or margarine, melted
(or any base that you prefer)

Fillings:
1 (8 oz.) pkg. cream cheese, softened
1 Tbsp. lemon juice
1/2 cup sugar
1/4 cup milk
Dash of salt
1/2 tsp. vanilla
2 eggs

Topping:
2 Tbsp. sugar
1 cup sour cream
1/2 tsp. vanilla


Instruction:
1. Prepare the crust and set aside or place it in the fridge.

2. In a bowl, beat cream cheese with sugar until fluffy. Gradually add in lemon juice, milk, salt and vanilla.

3. Add eggs, 1 at a time, mixing well after each addition. Pour filling into crust.

4. Bake at 325 degrees F for 25 to 30 minutes or until set.


For topping:
Combine the 2 tablespoons of sugar, sour cream, and 1/2 teaspoon of vanilla; spread over top of cheesecake then bake for 10 minutes longer. Chill for 5 hours or more before serving.

1st trial: 17 Feb 2013

 

Cheese Muffins

• 1 1/2 cups flour
• 5 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 cups shredded colby-jack cheese
• 1 cup milk
• 1 egg
• 1/4 cup (1/2 stick) melted butter or 3/5 bar 

Steps:

1. Whisk together dry ingredients, then stir in cheese.
2. In a separate bowl, whisk egg, milk, and butter together. Pour milk mixture into dry ingredients and stir with a spoon to combine.
3. Bake in greased muffin tins at 375 degrees for 20-25 minutes.

Makes 12.

1st trial Jan 2013.
My mini muffins, taste much better when served hot.

Simple Cheese Cake

Easy non bake Cheesecake

Ingredients:

1 graham cracker pie crust
8 ounce package soft cream cheese
1/3 cup sugar
2 teaspoons pure vanilla extract
1 cup sour cream
8 ounces Cool Whip, slightly thawed

Directions:
1. Beat cream cheese until smooth, add sugar and mix well. Add sour cream and vanilla, mix well. Fold in Cool Whip.
2. Spoon into pie crust and chill for 4 hours.

Easy baked Cheesecake

Topped with a delicious sour cream, tinned fruits or sugar topping.

Ingredients:

2 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
3 large eggs
1/2 teaspoon vanilla
3 Tablespoons sugar
8 ounces sour cream
1 teaspoon vanilla

Directions:
1. Beat cream cheese, 2/3 cup sugar, 3 eggs, and 1/2 teaspoon vanilla with mixer until smooth. Pour into well greased 9 inch pie plate.
2. Bake 22 to 25 minutes at 350 degrees F. Turn oven off. Remove cheesecake and cool for 5 minutes.
3. Combine 3 Tablespoons sugar, sour cream, and 1 teaspoon vanilla. Spread over warm cheesecake and return to oven for 5 minutes.
4. Cool and refrigerate.

Chocolate Peanut Butter Pie @ Oreo Peanut Butter Cheese Cake

Ingredients

FOR CRUST

• 25 whole Oreos
• 4 Tablespoons Butter, Melted

PEANUT BUTTER FILLING:

• 1 cup Creamy Peanut Butter
• 1 package (8 Ounce) Softened Cream Cheese
• 1-1/4 cup Powdered Sugar
• 1 package (8 Ounce) Cool Whip, Thawed

Preparation

Crust:
Crush the Oreos until they’re fine crumbs. Pour melted butter over the top and stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set
Remove from oven and allow to cool completely.
Or you can choose not to bake this, just let it set in the fidge.

Filling:
Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth.
Pour filling into crust. Chill for at least an hour before serving.

Warning: This is ultra, ultra-rich.


Original Recipe - PW 

Chocolate Cake In A Mug

Ingredients:

• 1 large mug
• 4 tablespoons plain flour (do not use self-rising) or all purpose flour
• 4 tablespoons sugar
• 2 tablespoons baking cocoa
• 1/4 teaspoon baking powder
• 1 egg
• 3 tablespoons milk
• 3 tablespoons oil or 3 tablespoons butter, softened
• 3 tablespoons chocolate chips (optional)
• Small splash of vanilla
• chocolate syrup (optional)
• whipped topping (optional)
• 1 pinch salt

Steps:

1. In a mixing bowl, combine the butter, sugar, egg, vanilla extract, and milk; blend together. Combine the flour, cocoa powder, baking powder and salt; blend into the mixture until smooth. Pour into greased bowl.
2. Cover and cook in the microwave on high for 2 to 2 1/2 minutes, or until cake springs back when touched. Since all microwaves cook differently, adjust the cooking time to accommodate your machine. Let the cake cool five minutes, then cover the bowl with a plate and turn both bowl and plate upside down so the cake falls onto the plate. 

1st trial August 2012 (not good)