Oreo Butter Cake

25 May 2008

Ah... I have been missing from baking and blogging for 2 weeks. Main reason is I'm recently addicted to reading food blogs and other personal blogs, poking into other people's life. Hehe... :P So often that I cut down on my time on searching for recipes, that's why no ideas for baking. Haha.


But still I need to use up the packets of oreo cookies expiring soon, an Oreo Butter Cake is an obvious choice. What I like about this recipe is that it uses very little butter compared to other cakes.


I didn't follow the recipe exactly. I used plain flour instead of cake flour cos I realized I have very little cake flour left. I replaced yogurt with milk. I also cut down the sugar by a lot. Might have affected the taste and texture from the original recipe. Luckily, the cake still came out very light and soft. Nice! :)

Happy Mother's Day

11 May 2008


Wanted to make something very nice for her on Mother's Day. But as I'm clueless about decorating a cake, I don't think I can come out with any nice decorated cakes. Luckily I found a "good solution" from HHB's blog. She used the sponge fingers to cover the sides of the cake and decorated the top of the cake with fruits. I think it's the best choice for this year's Mother's Day cake.


Method:
1. Bake a sponge cake using HHB's sponge cake recipe. Slice the cake horizontally into 3 layers.
2. Spread the whipped cream between the layers and the top and sides of the cake.
3. Slice the sponge fingers to a suitable length and place around the sides of the cake.
4. Decorate the top of the cake with peach slices.


Although I didn't say this in front of her, I hope she knows it in her heart.

Happy Mother's Day!

Yummy cream cheese...

4 May 2008

As I have only used half a block of cream cheese for the Easy Peach Cheesecake, I need to decide what to bake using the remaining cream cheese. This pack of cream cheese costs me $5 now, last time it used to be about $3.95. Getting more expensive, which will restrict me from baking cheesecakes. Ok, I'm stingy lah. ;)


So first, I make the Cream Cheese Bread from KWF. Just use only 50g of cream cheese. No regrets at all. It is the SOFTEST bread I have made so far. Though I have mentioned that baking bread in a breadmachine gives thick and hard crust, this cream cheese bread still remains very very soft. I have problems slicing the bread properly. Definitely a must try recipe!


With 75g of cream cheese left, I initially wanted to make the Japanese Cheesecake again. But decide to try something new. So I choose the Chocolate Chips Cream Cheese Muffins from Aunty Yochana which has been on my "to-do" list quite a while.


The looks of my muffins is not that good compared to Aunty Yochana. I have filled the batter to about 3/4 full but it seems that the muffins do not rise that much during baking, so results in a "short" muffin.


But it doesn't really matter. Look at the nice fillings inside! The muffins taste wonderful with the cream cheese fillings! It confirms to me that anything can't go wrong with cream cheese. I just love it!

Easy Milo and Chocolate Muffins

1 May 2008

A last minute decision to make something for my friends when meeting them later. I need something that is really fast and easy. I search for ideas by flipping through this book called "Chocolate Cookbook" that I have borrowed from the library, cos I guess nobody can resist anything made with chocolates. I settle for the "Chocolate Butterflies" recipe. I didn't decorate it as a butterfly, but simply just top with some chocolate chips.


It is a very simple recipe that uses cocoa powder, drinking chocolate powder (I use milo powder) and extra chocolate chips. Just sift all the dry ingredients, rub in the butter, add in sugar, then mix in the wet ingredients. I'm sure even first-time bakers are able to do this.


Pack them in little bags and they look really cute. I do hope that they taste good too. :)


Milo and Chocolate Muffins (I made 9 cups)
(Recipe from Chocolate Cookbook, Hamlyn Cookery Club, English q641.6374 CHO -[COO])

Ingredients
125g self-raising flour
Pinch of salt
25g drinking chocolate powder (I use milo powder)
1 tsp cocoa powder
50g butter
50g caster sugar
1 egg, beaten
3 tbsp milk
3 drops vanilla essence

Topping:
Chocolate chips

Method
1. Sift the flour, salt, drinking chocolate powder and cocoa powder into a bowl.
2. Rub in the butter until the mixture resembles fine breadcrumbs.
3. Stir in the sugar and make a well in the centre.
4. Add the egg, milk and vanilla essence, then mix well. (do not overmix)
5. Spoon in cupcake cases and top with some chocolate chips.
6. Bake in a preheated oven at 190C for 15-20 minutes.