Category: Cheese

Broccoli and Cheese Cupcake with Avocado Cream

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This has been a big hit in my family
and I bake it for my grandma and my cousins.
I think it’s a great way to make kids eat their veggies! haha
cause my youngest cousins love them to bits!

I made this during the bake sale at House last year.
and this won me the first prize badge. haha (:
I was shocked at the final result
but I was really happy that everyone liked it!

(the theme was green, my fav : Broccoli and Cheese cupcake with avocado cream,
Molten mud Chocolate cupcake with mint meringue and Green tea tiramisu)

it was 1 out of the three cupcakes I made.
and the judges were very amused with a savoury cupcake
and what more with veg and cheese in it! haha
it would have been better if it’s hot.
but yes. It’s easy and simple
and you guys can give it a try!

Ingredients :
15 broccoli florets, steamed and cooled
4 cups  all-purpose flour
1/4 cup  sugar
4 teaspoons  baking powder
1 teaspoon  salt
2 cups  milk
2 eggs (extra large)
1/2 cup  oil
3/4 pound  shredded cheddar cheese

Avocado Cream :

1 very ripe avocado
1 tablespoon cream cheese
1 tsp lemon juice

Steps :

1. Preheat oven to 425 degrees (220C°).

2. Mash the avocado or blend it in a food processor, add the cream cheese and lemon juice and mix till smooth.
Put it in the fridge for 30mins or until it is needed.
(Remember to put it in the fridge as it might turn brown upon exposure to the environment.)

3.In the bowl of an electric mixer, combine flour, sugar, baking powder, and salt.
Add milk, eggs, and oil and beat (starting at low speed and changing to high after flour is dampened)
just enough to moisten the dry ingredients.

4. Put the chopped broccoli pieces and cheese into the batter and mix gently by hand.
Batter will be somewhat lumpy and sticky. Spoon batter into pans about 2/3 full.
Bake in 400 degree (200C°) oven for approximately 20 minutes or until toothpick inserted in center comes out clean and dry.

5. You can either pipe it on top of the cupcake or you can cut a cone shape out and pipe it in the cupcake.

Enjoy it while it’s hot! (:

Japanese Cheesecake

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Saw this on Maria’s blog a while ago
and I have been wanting to make this for the longest time (:
and since I wanted to take a break from the typing of essays. haha.
(rather. just wanted to slack off a little)
I decided to bake it!
and I’m so glad I did. it turned out pretty good besides the cake sinking in a little.
but it still remained fluffy and light!

My mum use to get these on weekends when i was young
cause it was a family favourite! haha
I guess now we don’t have to buy it anymore.
I can bake for them to enjoy! (:
SUPER awesome!

so if you’re craving for cheesecake
but want to have it kinda guilt free (without the buttery base)
give this a try! I think it’s something everyone would like!


Ingredients :

7 ounces (200g) cream cheese, at room temperature
1/4 cup whole milk
1/2 cup caster sugar
3 eggs, seperated
1/4 cup cornstarch
2 tablespoons lemon juice
1/2 teaspoon cream of tartar
Boiling water

Steps :

1. Preheat oven to 170 degrees celcius and spray a 9-inch cake tin with cooking oil spray.

2. Beat cream cheese with milk to soften.
Add half of the sugar, egg yolks, cornstarch and lemon juice.
Beat till smooth.

3. Beat egg whites in a seperate bowl until foamy.
Gradually add remaining sugar and cream of tartar,
beating on high speed until soft peaks form.
(About 8-10mins)

4.Gradually fold beaten egg whites into the cream cheese mixture, stirring gently.

5. Pour into the cake pan and smooth the surface.
Place the cake pan into a larger roasting pan and place in lower rack of oven.
Pour enough water into the roasting pan to come halfway up the side of the cake pan.

6. Bake for 35-40mins, until a pick inserted in the middle of the center comes out clean.

can you see the wrinkles? haha
the cake sunk in a little. oopsie.

but still nice and fluffy and light on the inside! (:

i couldn’t stop at one slice. haha i needed to have 2!

YUMMY! (:

jelly hearts ♥

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♥  on a plate. made with love.

I’ve made these a few times now.
but Baby never had a chance to try them
cos I made them last year when we were a million km away from each other. hehe
so i decided to make some for him to try!
and since I bought strawberries from our visit to Costco that day.
it was the perfect timing to make it! (:

see the HUGE box of Philly cream cheese and the HUGE block of unsalted butter?
I got them at Costco! hehe
I LOVE THE PLACE!
cos it’s buying in bulk and buying them at a cheaper price!
and the strawberries were cheap and super sweet.
just awesome (:


(pic stolen from Peggy’s album haha sorry babe!)

see the block of butter in comparison to Peggy’s face?
haha. SUPER huge right?
yes. I wasn’t overemphasizing the HUGE at all. haha

the cream cheese and the butter were bigger than the box of digestives for the first time!

now that I got the “logistics” explained. haha
here is the recipe so you all can enjoy!

Ingredients :

Base
320g digestive biscuits
160g melted butter

Filling
250g cream cheese
2 1/4 tsp gelatine powder
70g sugar
150ml hot water
1/2 tsp vanilla essence
20 medium sized strawberries

Topping (Jelly)
1 packet (170g) strawberry flavoured Jell’o
1 1/2 cups hot watr
1 1/2 cold water

Steps :

Base

1. Crush biscuits and stir in melted butter
2. Divide and press onto the base of the try. Chill for 15mins or until needed.

3. Prick base with the back of a skewer (I used a fork) before pouring in the filling.

Filling

1. Using a small heart shaped cutter (1″) and cut hearts out of the strawberry halves.
Place on a plate lined with paper towel.


(and don’t worry. the left over strawberries are not wasted! you can use it in your smoothies!)

2. Place gelatine and sugar in a bowl.
Pour boiling water over and stir until gelatine has dissolved.
If it doesn’t dissolve completely, place this bowl over a bigger bowl filled with boiling hot water.

3. Cream the cream cheese and vanilla essence together.
Add the gelatine syrup gradually and cream until smooth.
Pour into tray(s).

4. Place 20 hearts on each try, partially submerged in the cheese.
(I refrigerate the cream cheese for 15 mins before submerging the strawberries.
Just so they don’t sink in all the way).
Refrigerate until firm about 2 hours.

Topping

1. Dissolve Jell’O in boiling water. Add cold water and stir well.

2. Cool completely before pouring over the cheese filling.
(Try and pour really slowly and over the strawberries instead of the cheese so that the jelly stays clear)

3. Refrigerate for at least 4 hours before serving.

a row of ♥s. (:

we have a bit to last us for the week!

Baby’s verdict : it’s damn good la! haha. WHEEEE!