Rossy Vanilla Strawberry Cake

Happy Birthday to Lilian and Cheng Teng.


Both of them love vanilla and berries, and this is the outcome for the birthday cake.


I made a layer cake with strawberries filling and also the first time.

I had approximately one hundred ideas about what type of cake and i was so overwhelmed by all the


option. I could not make a decision. I brainstormed and finally came up with this.


The result was fantastic.

Rossy Vanilla Strawberry Cake 


yield: One 2 layer , 8 inch round cake


Ingredients:


5 large egg white, at room temperature


3/4 cup whole milk, at room temperature


2 1/4 teasppons pure vanilla extract


2 3/4 cups cake flour, sifted


1/2 cup sugar ( you can add more if you prefer sweet, but i prefer low sugar)


1 tablespoon + 1 teaspoon baking powder


3/4 teaspoon salt


12 tablespoons / 170g unsalted butter, at room temperature and cut into cubes


1 cup Strawberry puree


Method:


1. Preheat ove to 350F/ 180C, Grease ,line with parchment and flour two round 8 inch pans.


2. In amedium bowl or measuring cup, combine and stir the egg whites, 1/4 cup of milk and the vanilla, set aside.


3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 30 second.


4. Add the butter and remaining 1/2 cup of milk and mix on low speed until just moistened. Increase to medium speed and mix for 1 1/2 minutes.


5. Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches, beat on medium speed for 20 second after each addition.


6. Divide the batter in two, spreading it evenly with a small offset palette knife. If you have a kitchen scale, weigh to ensure even layers.


7. Bake 25-35 minutes or until cake tester comes clean when inserted into a center. Be so careful to not over bake. Check cake at 20 minutes, but not before and once you feel it's almost ready, set the timer for 2 minutes intervals. Let's cool on racks for 20 minutes before loosening the side with a small metal spatula and invert onto greased wire racks. Gently turn cakes back up, so the up and cool completely.


8. Wrap tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months. Best eaten the same day ad baked.


Adapted from sweetapolita


Whipped Vanilla Frosting


Ingredients :


3 sticks + 2 tablespoons (375g) Unsalted butter, softened and cut into cubes


1/2 cup + 2 tablespoons Powder sugar


2 tablespoons of milk


1 tablespoon vanilla extract


pinch of salt


Method:


1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed, butter will become very pale and creamy.


2. Add remaining ingredients and mix on low speed for 1 minutes, then on medium speed for 6 minutes. Frosting will be very light, creamy and fluffy.


Vanilla Cake Assembly  


1. Place bottom cake layer on cake plate or 8 inch round thin cake board.


2. Place 1 cup of frosting on top and spread evenly with a small offset palette knife and follow by strawberry puree and spread evenly.


3. Gently place 2nd cake layer face down on top. Scoop frosting on top. Spreading evenly with a small palette knife until you have a thin layer of frosting over the entire cake. Chill until set- about 30 minutes.


4. Remove from refrigerator and repeat step 3.


Good luck and enjoy.

No bake Chocolate Cheesecake

Happy day... I'm a chocoholic, addicted with chocolate especially dark chocolate . I read a articles that


proclaim chocolate is a health food because of antioxidants and eating chocolate will make you happier


because of your brain chemicals. That's a reason i made this.....I made chocolate cheesecake and i tell u


these are incredible and were awfully tempting.

Let me tell you , you can never have too much chocolate recipes. Isn't there just a something so


wonderful about light and flavorful chocolate cheesecake.

If you like cheesecake a little more chocolaty then you may need to add a little more of cocoa powder,


mix to taste .

Enjoy .


No Bake Chocolate Cheesecake 


Ingredients:


Crust:
150g (5oz) digestive biscuits


6 tablespoons unsalted butter (melted)


2 tablespoons sugar


a pinch of salt


Cheese Cake:


1 cup whipping cream


1 teaspoon vanilla extract


1/4 cup sugar ( you can add more if you prefer sweet, i prefer low sugar)


1 1/2cups dark chocolate, Melted and cooled


5 tablespoons cocoa powder mix with a little hot water ( I love rich chocolate taste)


500g cream cheese


Instruction:


Crush the digestive biscuit and mix with melted butter , sugar and salt. Press into a 7 inch cake tin and refrigerate.


Whip cream until soft peak , add cooled melted chocolate , then the cocoa powder mix. Blend well and set aside.


Beat the cream cheese and sugar together until smooth, fold in chocolate mixture and mix throughly.


Spread into tin on top of crushed biscuit. Freeze for at least 3 hours or overnight.


Serve.

Blueberry Cheesecake

opps... Cheesecake again... I feel in love with it and wanted to make the same again ( or something 


similar ) .


It was light , creamy and smooth , not at all like dense New York cheesecake or other flavors ( which i 


also love , in small piece)

This is really creamy and fluffy, i would have preferred to use purely blueberries, i also reduced the 


quantity of sugar.

Happy Baking !


here is the recipe for this delicious cheesecake, adapted from baking addiction


Bluberry Cheesecake

Ingredients:

11/2 cups finely ground cracker crumbs


3 tablespoons butter


2 tablespoons of white sugar


a pinch of salt (optional)

12 ounces cream cheese ( room temperature )


1/3 cup granulated sugar


2 tablaespoons vanilla extract


3/4 cup heavy whipped cream

Method :


In a large bowl, mix together the graham crackers with melted butter and the 2 tablespoons sugar and a 


pinch of salt (optional)


press into a 6 inch springform pan. Place in refrigerator until ready for use.

In another bowl, beat cream cheese , sugar and vanilla extract.


whip heavy whipping cream and fold into cream cheese mixture.

Spread into pan, refrigerate at least 8 hours or overnight before serving.

Chocolate Chip Stuffed Oreo Cookies

Goodness. You have to try these.


A chocolate chip cookies stuffed with even more cookie.


...stuffed with an oreo cookie that turns safe and cakey in the oven. They're rich and melt in your 


delicious
.

Here you go... the ingredients, all purpose flour, sugar, eggs, vanilla extract, butter , baking soda, salt, 


brown sugar and chocolate chips.

Using a cookie scoop, take one scoop of dough and place on top of an oreo cookie. Take another scoop 


of dough and place on bottom of oreo cookie. Seal edges together by pressing and cupping in hand 


until oreo cookie is enclosed with dough.

Enjoy!


Ingredients:


1 sticks (227g) unsalted butter (softerned)


3/4 cup brown sugar


1/2 cup granulated sugar


2 large eggs


1 tablespoon vanilla extract


3 1/2 cups all purpose flour


1 teaspoon salt


1 teaspoon baking soda


1 bag of chocolate chips


1 bag of oreo cookie


Instruction:


Preheat oven to 350 F, Cream together the butter, brown sugar, and granulated sugar until well 


combined. Add in eggs and vanilla until well combined.


In a separate bowl, mix the flour, salt and baking soda. Slowly add to wet ingredients until just 


combined. Stir in chocolate chips. Using a cookie scoop, take one scoop of dough and place on top of 


an oreo cookie. Take another scoop of dough and place on bottom of oreo cookie. Seal edges together 


by pressing and cupping in hand until oreo cookie is enclosed with dough.

Bake for 9-13 minutes or until cookies are baked to your liking.

Source : Picky palate

No Bake Mango Cheesecake

I made this one for my friend's lovely mum birthday. He loves cheesecake and i believe his mum love this as well. No bake MANGO CHEESECAKE.
THE weather is hot out there for the past few days. i couldn't stand the heat, i don't know how many days of an excessive heat warning.

Needless to say that lately it's been tough to turn on the oven. EGGLESS cheesecake ! NO eggs, NO need to bake L.O.V.E, you guys know how much i love no bake cheesecake

These are amazing good. I was pleasantly surprised. Not only did i not feel guilt for eating a few but they weren't too sweet either. They have a great texture. I will be making these again.

Enjoy!

Ingredients:

Crust:

1 1/2 cups graham crackers
2 tablespoon sugar
6 tablespoon unsalted butter (melted )
a pinch of salt

Cheesecake :

500g cream cheese
60g sugar
200ml whipping cream
3/4 cup mango puree
1 cup mango diced
1 tablespoon gelatine
1/4 cup hot water


Instruction :

1. Combine graham cracker crumbs with sugar.
2. Add melted butter and blend until combined.
3. Press into pan. Set aside and put into the fridge.

Cheesecake:

1. beat heavy cream until medium peaks form. Set aside.

2. Add cream cheese and sugar to a bowl and beat with a paddle attachment until smooth ( approximately 3-5 minutes.)

3. Add cream cheese mixture to heavy cream and beat until incorporated.

4. gently fold in mango diced.

5. fill chosen pan with a slight mound at the centre, as the cheesecake will become slightly sunken at the centre.


6. Add the gelatin to the hot water and stir till it completely dissolves. Add the mango puree and stir well. Keep half of this mixture aside and add the rest to the cream cheese mixture. stir gently until well combined.
6. Refrigerate for at least 6 hours to set or overnight for best results.

7. Remove from pan and serve .

The best chocolate chip cookies ever

Do you ever find that you simply want to hop online really quickly and find a recipe for the best chocolate chip cookie, or the best chocolate cake or the best grilled chicken? You know, instead of searching through a hundred posts of a hundred different chocolate chip cookies trying to guess which one is going to be "the one", Well... I found THIS....The best chocolate chip cookie ever.

But really you don't know what chocolate chip cookie love is until you tried this recipe. I'm really love these cookies to be the best without ever looking back.

Here you go, the Two secret ingredients.

1. chilled butter, nearly every cookie recipe out there calls for softened butter ut not here.
2. Molassses, use this because why buy brown sugar when you can make your own brown sugar for nearly half the cost and fresh.


I hope you throughly enjoy this recipe and share it with everyone , because good food is made tone shared.

I know that every one has a chocolate chip cookie recipe that they turn to but i think should try this one.
It's the best one i've ever tried. I couldn't recommend it more.

Enjoy!

The Best Chocolate Chip Cookies

Ingredients:
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1/2 cup chilled butter, diced into cubes
1 cup minus 2 Tbsp granulated sugar
1/2 Tbsp molasses
1 large egg
1/2 Tbsp vanilla bean paste or substitute 1 tsp vanilla extract
1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips


Directions:


Preheat oven to 375 degrees.  In a mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside.  In the bowl of an electric mixer, cream together chilled butter, sugar and molasses until well blended and slightly fluffy, about 4 minutes.  Stir in egg and vanilla bean paste.  Slowly add in dry ingredients and mix until well incorporated (mixture will be very thick).  Mix in milk chocolate and semi-sweet chocolate chips.  Form dough into about 2 1/2 tablespoon balls (a bit larger than a golf ball), then drop 8 per sheet onto buttered cookie sheets.  Bake 10-11 minutes, until edges are very lightly golden.  Cool on cookie sheet several minutes before transferring to wire rack to cool.  Store in an airtight container.  To enjoy warm cookies later on, pop cookie in the microwave for 10 seconds if desired.

No bake Oreo Cheesecake

What a great night, i've got two hour of DVD ahead of me, and just out of the fridge oreo cheesecake. It doesn't get any better than this. My life is very simple now, Just give me a little sugary dessert, and i'm a very happy camper.

This, absolutely delicious.

Cheesecake in the glass.

Enjoy.

Ingredients:

Crust:

1 1/2 cups crushed graham cracker
2 tablespoon granulated sugar
6 tablespoon unsalted butter (melted)
a pinch of salt

Cheesecake:

2 1/4 cups heavy cream
16oz cream cheese, softened
2/3 cup sugar
1/2 teaspoon salt
1 tablespoon lemon juice
2 teaspoon vanilla extract
3/4 cups oreo cookies, crushed

Instructions:

Crust:


1. Combine graham cracker crumbs with sugar.
2. Add melted butter and blend until combined.
3. Press into pan. Set aside and put into the fridge.

Cheesecake:

1. beat heavy cream until medium peaks form. Set aside.

2. Add cream cheese , sugar, salt, vanilla extract, lemon juice to a bowl and beat with a paddle attachment until smooth ( approximately 3-5 minutes.)

3. Add cream cheese mixture to heavy cream and beat until incorporated.

4. gently fold in oreo cookies.

5. fill chosen pan with a slight mound at the centre, as the cheesecake will become slightly sunken at the centre.

6. Refrigerate for at least 6 hours to set or overnight for best results.

7. Remve from pan and serve with whipping cream and garnish with Oreo cookies.