Marbled Chocolate Cheesecake Brownies

heavenly chocolate and cheesy mix.. love it!

chocolate mix:
175g butter plus extra for greasing
3 tbsp cocoa powder
200g caster sugar
2 eggs, beaten
125g plain flour

cheesecake mix:
250g ricotta cheese
40g caster sugar
1 egg, beaten

• preheat oven to 180 degrees celcius. grease and line a 11x7 inch or 10x10 inch tin
• melt the butter in a medium saucepan, remove from heat and stir in the cocoa and sugar.
• beat in the eggs, then add the flur and stir to mix evenly. pour into prepared tin
• for the cheesecake mix, beat together the ricotta, sugar and egg. then drop teaspoonfuls of the mixture over the chocolate mixture. use a palette knife to swirl the 2 mixtures together lightly
• bake in the oven for 40-45 min until just firm to touch.
• cool in the tin then cut into squares

Mocchachino Brownies

Am i making a comeback..? haha... i'm baking this special brownies for a special friendand yes my hands itch to bake...

this is a simple and yummy brownies to make..loaded with chocolates with a tinge of coffee..i love it so much...

this recipe is for 2 tray of 9x9 inch so if you only need 1 tray, half the recipe... but you will regret for halving the recipe..haha..

250g butter
230g dark chocolate
2 tbsp coffee
6 eggs, lightly beaten
2 cups caster sugar
2 cups flour
1 cup chocolate chip
1 cup walnuts, roasted and chopped

• heat oven 180 degrees celcius. line the baking pan with butter and baking paper
• heat butter, dark chocolate and coffee on medium heat in a saucepan until just melted. remove from heat and let cool slightly
• add in eggs and sugar to the mixture. then fold in the flour, chocolate chip and walnuts. mix well.
• transfer the mixture into the baking pan.
• bake for about 35-40 min until spring to touch and toothpick comes clean
• let cool before cutting into squares

Croissant bread butter pudding

making bread butter pudding using croissant instead of normal bread will make your pudding turn into an extraordinary one... really love the buttery, velvety feeling and taste..

5 large croissant, cut open

soft butter

generous amount of chocolate chips

4 eggs

1/2 cup caster sugar

1 tsp vanilla

3 cup milk

• preheat oven 180 degrees


• spread bread with butter. layer the bread into ovenproof dish


• sprinkle with chocolate chips


• whisk the eggs with sugar and vanilla


• add milk and whisk to combine. gently pour over bread.


• set aside for 10-20 minutes


• bake for about 1 hour or until custard has set and top is golden

• serve with vanilla custard sauce

totally terrific tiramisu

another version of tiramisu...i love both of the version..this one taken from At Home Cafe book...

2 oz dark chocolate, grated
1 cup mascarpone
8 oz cream cheese, softened
2 cups sour cream
1/2 cup sugar
1 1/2 cup brewed coffee
20 sponge fingers

• combine mascarpone, cream cheese, sour cream and sugar in a large bowl and whisk until smooth and thoroughly combined
• pour coffee into a shallow dish. dip each sponge fingers lightly into coffee
• place sponge fingers at the bottom of a 20quart glass dish
• cover them with a layer of cheese mixture and sprinkle with little grated chocolate
• repeat layers, finishing with cheese mixture. sprinkle the remaining chocolate and chill in the refrigerator for 2-3 hours before serving

Magic tiramisu

a total hit during Aidiladha...yes, it's magic...because it is sooo speedy, easy to make, yet tastes luxuriously, superbly elegant  and yummilicious! adapted from the Midweek Meals Made Easy...

4 tsp instant coffee granules

100ml boiling water

200g sponge fingers biscuits (saviordi)

2 tbsp caster sugar

160g natural yogurt

500g mascarpone cheese

60-70g plain chocolate, grated or crumbled flake chocolate bars

• dissolve coffee in boiling water
• arrange half the sponge fingers in a 20cm square shallow dish.
• spoon half of the coffee mixture evenly over biscuits
• beat sugar and yogurt into mascarpone, then spread half this mixture over biscuits
• cover mascarpone with remaining biscuits over the second layer of biscuits
• spoon grated chocolate evenly over the top
• chill for 10 min before serving

chocolate bread and butter pudding

we love bread and butter pudding..this time round, i improvised the recipe and turned it into a yummy chocolate version....Jihan loves picking the chocolate chips, that's why i generously put lots and lots of chocolate chips in it...

1 loaf of bread
300ml chocholate milk
2 eggs
50g castor sugar
3 tbsp cocoa powder
butter for spreading
generous amount of chocolate chips

• preheat oven to 180 degrees celcius
• spread the butter on both sides of the bread slices. arrange the bread slices in a baking dish. you can sprinkle the chochlate chips in between the layers
  
• whisk the milk, eggs, sugar and cocoa powder
• pour the milk mixture to the bread. sprinkle more chocolate chips on top.
• leave to soak for about 30 min.
• bake in the preheated oven for 20-30 min

Strawberry Yogurt Brulee

i like this dessert...easy to make and lovely taste...the kids love them too...!

500g strawberries
juice of 1 orange
500g natural yogurt
100g castor sugar

• slice strawberries and divide between 6 serving glasses
• sprinkle over the orange juice, spoon over the yogurt
  
• chill until ready to serve
• to make the caramel: tip the sugar into a small pan with 2 tablespoons of water. heat gently, stirring to dissolve the sugar. boil the mixture until it turns light caramel colour.
  
• pour the caramel a little over the dessert
• leave for 10 min before serving

took the recipe from 101 low-fat feasts book...

oreo pudding

from Malaysian Women's Weekly...the creamy oreo simply soothe your tastebud...really make me feel good when i indulge this...

2tbsp custard powder

500ml water

1 egg yolk

2tbsp jelly powder

90g sugar

200ml fresh milk

90g crushed oreo

• dilute the custard powder with 100ml of water. pour into a saucepan


• add in remaining water with egg yolk, jelly powder, sugat, fresh milk.


• boil on medium heat, until boiled. keep on stirring


• remove from heat. add in crushed oreo.


• pour into mould or pan. let set for 2 hours. refrigerate until ready to serve

yummy!!

creme caramel

This is a simple recipe of crème caramel from my dear friend, Dr Ilham (who recently passed her 1st part exam, congratulations!!)….the taste is wonderful…!

1/2 cup sugar
enough water to cover the sugar

1 can evaporated milk
1 can water
1 can eggs, lightly beaten
2 1/2 cup sugar
1 tbsp custard powder

To make the caramel, heat the sugar and water in a pan using small fire. Off the fire once it turns brown. Transfer the caramel into a baking pan. Let cool.
Mix all other ingredients in a mixing bowl. Pour the mixture into the baking pan, on top of the cooled caramel.
Bake in a steamer for 40 min. Let cool. Put in the refrigerator until set before you flip the pan over onto a plate

hari raya open house 2008

i managed to make lovely moist carrot cake and mini fruit tartlets and some baked pasta for the open house....

English scones

my sister made this using one of the recipe she found on the web...it tasted good with creamy butter and sweet strawberry jam...

2 cup self-raising flour

1/2 tsp salt

1/4 cup sugar

30g cold butter

1/2 cup milk ] lightly mix together

1/4 cup water ]

1 egg yolk

• mix well the dry ingredients


• rub in butter into the dry ingredients until it resembles crumbs


• add in milk mixture, mix until it becomes dough


• roll the dough about 2 cm thick and cut into round shapes


• arrange in floured tray, brush the top with egg yolk


• bake at 220 degrees, until lightly browned


• serve warm with butter and your favourite jam

bubur pulut hitam

my mum made this using slow cooker....lovely, but i don't like it that much....

beras pulut hitam

water

coconut milk

palm sugar

pinch of salt

pandan leave

• boil the beras pulut hitam with water until soft


• add coconut milk, palm sugar, salt and pandan leave


• mix well and let boil.


• remove from heat and serve

apple, bread and butter pudding..

bread and butter pudding never fails to excite our tastebud..and making them will never go wrong...

i tried this recipe with a taste of apple....the original recipe uses nashi pear....

8 slices white bread, crust removed

60g sot butter

1 apple, cored and sliced

1/2 cup sultana

4 eggs

1/3 cup caster sugar

1 tsp vanilla

3 cup milk

1/4 tsp ground nutmeg

50g slivered almonds

• preheat oevn 180 degrees


• spread bread with butter and cut each slice into 2 triangles. layer the bread into ovenproof dish


• tuck the apple slices in amongst the bread sprinkle with sultanas


• whisk the eggs with sugar and vanilla


• add milk and whisk to combine. gently pour over bread.


• sprinkle with nutmeg and almond


• set aside for 10 minutes


• bake for about 1 hour or until custard has set and top is golden

passionfruit sorbet

just came back from cameron highlands....bought some tamarillos (folks in cameron call them passionfruit, though) but they don't really taste great on its own, as they're quite sour. My sister made them into sorbet (she saw jamie oliver making them in one of his shows)...it's a really simple recipe too...

1 cup water

3/4 cup sugar

15 passion fruits


Place the water and sugar in a pan, bring to the boil and simmer for 5 minutes. Remove from the heat and allow to cool for a while.

Halve the passion fruits and scoop out the flesh, seeds and juice using a spoon. Stir this up--you can pass it through a sieve to remove the seeds.

Mix the passion fruit with the sugar syrup and some of the seeds in a plastic tub or earthenware dish and place in the freezer.

Generally, sorbet takes 2 hours to set. Try to stir it around every 1/2 hour if you remember (this helps to incorporate air into the sorbet and make it light)

fruit trifle

almost similar to the previous trifle...but this time with fruits....i made 2 big bowls...i topped the trifle with custard...my Jihan loves the custard very much....

swiss roll, cut into pieces

instant jelly

fruit cocktail

• arrange swiss roll on the base of the bowl and the side


• prepare the instant jelly, pour over the swiss roll


• spoon the fruit cocktail over the jelly. let the jelly harden


• pour another layer of instant jelly and fruit cocktail. let the jelly harden

custard topping:

custard powder

evaporated milk

water

sugar

• mix everything together in a saucepan.


• gently stir over low heat until a bit thicken.


• spoon over fruit trifle.


• refrigerate and serve cool.

apple and almond crumble

had some apples left, so i tried out this recipe from Delia...i really like the taste of almond in the crumbs...

i made half of this recipe

700g green apple } i only used 4 green apples

225g red apple }

25g light brown sugar

1 tsp ground cinnamon

1/4 tsp ground clove (i omit this)

110g whole almond, skin on

75g chilled butter, cut into small pieces

175g self-raising flour, sifted

2 tsp ground cinnamon

110g brown sugar

• cut the apples into small pieces, toss in a bowl with brown sugar, cinnamon and cloves. mix well and put in a baking dish, set aside


• place butter, flour, cinnaom and brown sugar in a food processor and process until it becomes crumbs. add in almond and process again


• sprinkle crumbs over the apple mixture


• bake in a preheated oven (i used 160 degrees) for 35-40 minutes

recipes updated

check out the recipes for:

• extra large chocolate chunk cookies
• pineapple and coconut upside-down pudding

express and simple trifle

yesterday was my cousin's son birthday...we were invited to his birthday party...then suddenly i thought of making trifle and off we went to Tesco to get the stuff....but then i forgot to but the fruit cocktail...so, i just took out whatever was inside the fridge and here's the outcome...

swiss roll, cut into slices (i used chocolate swiss roll)

instant jelly powder (i used strawberry flavour)

raisins

mixed berry yoghurt

chocolate pieces (i used colourful Hershey's kisses)

• arrange the cake slices in a casserole dish


• prepare the instant jelly according to the package (i simply mix it with hot water)


• pour the jelly mixture into the dish (until the cake slices are covered)


• sprinkle some raisins


• let the jelly hardened. (i put the dish inside the fridge for 20 minutes)


• pour the yoghurt on top of the dish and sprinkle some chocolates on top


• refrigerate and serve cold

well, everybody loves it!! basically, you just to be creative to make this trifle...you can put anything to make it tastes interesting....

pineapple and coconut upside down pudding

let me put the photos first...will write the recipe later yeah..! enjoy...!!

here's the recipe:

I tried out this recipe from Australia’s Food Ideas Magazine…quite easy to make and tastes marvellous….my hubby loves it so much…it tastes more wonderful when eaten with vanilla icecream…

150g butter
½ cup milk
1 egg, lightly beaten
1 cup self raising flour
½ cup caster sugar
½ cup shredded coconut
1 tbsp brown sugar
445g sliced pineapple (I used few pineapple cubes in syrup, enough to cover the baking dish)

Preheat oven to 180 degrees.

Melt 125g butter in a small saucepan over medium heat

Whisk milk, egg, sugar and melted butter in a bowl.

Sift flour into a bowl. Add caster sugar and coconut. Stir to combine. Make a well in the centre. Pour milk mixture into well. Gently stir until combined

Melt remaining 25g butter in a pan and pour over the baking dish. Sprinkle over brown sugar and stir to combine. Spread the mixture evenly on the baking dish
Place the pineapple to cover the base. Spoon batter over pineapple. Smooth the surface

Put the baking dish in the oven. Bake pudding for 20 minutes or until a skewer inserted into the centre comes out clean

Stand pudding for 5 minutes. Turn over the pudding onto a serving plate.

Cut into pieces and serve with vanilla ice cream

Blueberry cheese tart

from kak Rin's fotopages:

i really like this...lovely!!

Pastry:

125g butter

40g icing sugar

1 egg

220g flour

1/2 tsp vanilla essence

• combine all ingredients together until it becomes dough


• roll the dough and mould it in the tart mould


• poke with fork


• bake in a preheated oven 175 degrees for 8-10 min

Filling:

250g cream cheese

3/4 cup icing sugar

1 egg

1/2 cup whipping cream

1 tsp vanilla essence

Blueberry filling

• beat the cream cheese and sugar


• add in egg, whip cream and vanilla essence. continue beating


• scoop in the filling into the pastry and scoop in the blueberry filling


• bake for another 15- 20 min