Naughty Boobies Cake

Ingredients:

Cream Cheese Mixture
250g cream cheese (soften at room temperatureDessert-Wine-Guide )
60g castor sugar
1 egg

Chocolate Mixture
180g butter
150g caster sugar
3 eggs
3 tablespoon cocoa powder
120g self-raising flour
1 tablespoon baking powder

Method:
Preheat oven at 150°C.
Grease and line a 20cm round cake pan.
Cream Cheese Mixture - beat cream cheese with sugar until light and fluffy. Add in the egg gradually and beat until well incorporated. Set mixture aside.
Chocolate Mixture - Beat butter and sugar until light and fluffy. Beat in eggs, one at a time until well incorporated into mixture. Sieve all the dried ingredients together. Fold into the egg mixture.
Pour half of the chocolate mixture into the cake pan.
Pour all the cream cheese mixture and then the remaining chocolate mixture. Gently spread the chocolate mixture to cover all the cream cheese mixture.
Bake for 45-50 min or until skewer comes out clean. Cool completely and chill in the fridge before serving.

Very Chocolate Banana Cake

Picnic at the botanics garden to celebrate yongming's 21st + Kelly & Ingrid's 22nd birthdays!

(early 2007)

TimTam Truffle Cake

Specially made for Wei Jian's 22nd birthday last year (2008)

Pineapple Tarts (CNY style!)

Berenice and I baked these melt-in-your-mouth pineapple tarts over the last weekend! It was a long weekend for us as we had the friday off! Bern decided to stay over and bake some pineapple tarts together. Recipe was simple but it was time-consuming to make and alot of hard workwrapping up the fillings into the pastry.But we were pleased with the outcome.

These pretty photos were taken by berenice

Recipe:

for the pastry:
250g unsalted butter, at room temperature
375g all purpose flour
1/4 teaspoon salt
2 egg yolks
50g icing sugar
30g corn flour
1 egg yolk, for egg wash

for the pineapple filling
2 large cans of crushed pineapple, drained and 1 whole ripe pineapple - grated and drained
1/4 cup brown sugar
2 teaspoon cornstarch
1 cinnamon stick
Handful of cloves

Using medium heat, cook the drained crushed and grated pineapple and sugar until most liquid has evaporated, add spices halfway and keep stirring until the mixture turns golden. Taste, and add more sugar when needed. Lastly, add cornstarch to thicken the mixture.

Cool to room temperature before using (preferably leave overnight in the fridge).

For the pastry:
Sieve all purpose flour, corn flour, salt and icing sugar into a medium bowl. Beat butter in a mixer until it turns light in color and fluffy.Add in egg yolks until well combined. Slowly add the flour mixture and knead until just combined into a dough.

To assemble:
Roll pineapple filling into small individual rounds. Turn dough out and roll into small rounds.Flatten the rounds and use it to cover the prepared filling.

Brush the unbaked rolls with egg wash.

Bake in a preheated oven at 350F/180ºC for 12 minutes or till lightly brown.

Egg Benedict and Poppy Seed Muffin

One fine saturday morning, i woke up with a sudden urge of BAKING! it's been a while since i last baked for no occasion/ particular reason. THe last few times, I've been baking for friend's birthday etc. Today, i went blog hopping for recipes, and i decided to use my left over yogurt from making butter chicken, and make Poppy seed Muffin. It goes well with eggs benedict! i made this for tea as Reuben only had a light lunch. It was............. *speechless* (tell for your self!)

Recipe for Poppy Seed Muffin

Ingredients
1/2 cup (125 mL) plain yogurt
1/4cup (50 mL) poppy seeds
1/2 cup (125 mL) granulated sugar
1/2 cup (125 mL) butter, softened
2 eggs
1-1/4 cups (300 mL) all purpose flour
1 tsp. (5 mL) baking powder
1/2 tsp. (2 mL) baking soda

1. Preheat the oven to 350 degrees F (180 degrees C). Line a 12-cup muffin pan with paper liners.
2. In a small bowl, stir together the yogurt and the poppy seeds. Let this mixture soak while you prepare the remaining ingredients.
3. In a medium-sized mixing bowl, with an electric mixer, beat together the sugar, butter and eggs until thick and creamy — about 5 or 6 minutes.
4. In another bowl, stir together the flour, baking powder and baking soda.
5. Add the flour mixture to the egg mixture, in 2 or 3 additions, alternately with the poppy seed mixture. Beat just until smooth.
6. Spoon into the cupcake liners, filling them no more than 2/3 full -- there should be just enough for 12 cupcakes.
7. Bake for 20 to 25 minutes -- until the cupcakes are just beginning to brown and a toothpick poked into the middle comes out clean. Remove from oven and let cupcakes cool on a rack.
8. When completely cool, frost with your favourite frosting — it goes well with either chocolate or white frosting or use the cream cheese frosting. (in my case, i was too lazy to make the frosting, but it goes well with pouched eggs!)
9. TO make forsting (optional), Beat 200g of cream cheese until fluffy and smooth. Gradually add in 3/4 cup of icing sugar 1 tbsp at a time (you can taste as you go to according to your taste) and beat till creamy and well combined. Top muffin wth these pretty cream cheese frosting and garnish with your favourite fruits!

Recipe for Eggs Benedict/ Pouched Eggs

This is REALLY simple! just prepare some eggs, vinegar (optional)-some believe dropping a couple drops of white vinegar helps with firming up the egg whites (but i did not use any), and salt and pepper.

First, fill up a pan with boiling water and turn the heat on to high to create a boil. Lower the heat to a fair simmer and swirl the water around the pan to create a tiny whirlpool in the center. Not too vigorous though; just a smooth flowing circular motion in the water.Crack the eggs into a small saucer and slip the eggs in one at a time into the center of the whirlpool. Some of the egg whites will go crazy and start flaring up all over the place at this point; but calm down...you will loose some...but you have plenty left! What i did with mine was i had left over egg white from making the poppy seed yogurt muffin. So save some and add to the bulk! Allow the egg to cook till the egg white begin to firm and cover the yolk. At this point, remove the egg REALLY gently. I used a drainer and drain away the water. ALternatively, place the egg on a paper towel to absorb the water. Put it on top of the muffin, and TA-DA! here's your egg benedicts!

Spagetti Carbonara (special version)

Layered Chocolate Cherry Cake

My adorable little housemate recently had her 21st birthday. A few of her good friends get-together and had a small cosy little birthday dinner at Mapo - a modernised korean restaurant - which serves all the fine and delicious food. After dinner, we head back home and cut a SUPER huge cake berenice and i struggled to make the night before (the kitchen looked like a war zone during the process), but we're glad it turned out great! The only thing was the cake didnt turn out the be as moist as we wanted, but all was good :)

This cake is HUGE i must say! But the 6 of us ate half of the cake the same night! it was just so yummy :) And giny had fun eating them the whole weekend as well, we managed to finish it in 3 days! AMAZING!