walnut cheese cake

original recipe from:

http://resipicitarasawan.blogspot.com

ingredient: Base
200gm chopped walnut(even the title is walnut but u can substitute with other nut that u like ie pecan.it also taste very nice)
3 Tbsp flour
3 Tbsp brown sugar
50gm cornflakes blend it until u get flour looks
125gm melted butter

for Cheese
500gm cream cheese (room temperature)
80gm brown sugar
60gm cornstarch
1 tsp vanilla essence
200ml maple/golden syrup
150ml UHT whipping cream
3 biji eggs (beat until it become lighter)
100gm chopped fine walnut

Hiasan
250gm chocolate whipping cream - beat until fluffy
2 Tbsp cocoa powder
baked Walnut

method
1. in a baking tray mix all the ingredient for base and stir a bit until it fully cooperate. bake for 15min with 160C or until the it the walnut turns to golden brown colour. set a side & let it cool.
2. beat the cream cheese, sugar & vanilla essence until fluffy. pour in cornstarch, golden syrup & whipping cream, continue beat in a medium speed then add egg one at a time. finally add walnut into cheesecake mixture and stir until fully blend togther.
3. pour the cheesecake batter onto the base. bake using double boiler method with 160C temperature for 1 hour or until cake is set (the middle of the cake being hard a bit when u touch it). let the cheesecake cool slightly in the oven for at least 1hour before u takes it out & store it in the fridge for about 3 hours minimum or the best it for overnight.
4. take out the cheesecake form the pan & deco with whipping cream that has been mix together with cocoa powder. sprinkle the remaining walnut.happy trying!

strawberry crepe

this recipe easy to make and u can have it anytime u want it.i hope u will try this ^_^

Ingredients

1 cup of All Purpose Flour
1 Tbsp Granulated Sugar
¼ tsp Salt
2 Eggs
2 Tbsp Melted Butter
1 cup Whole Milk
1 cup Nutella (can substitute with chocolate ganache.heat the heavy cream & dark chocolate & stir until cooperate together)
1 cup Sliced Strawberries (u can use other berries or fresh fruit that u like.but i like strawberry the most)
Non Stick Cooking Spray
Whipped Topping, (for deco)
Powder Sugar, (for deco)

Preparation

1) Place the first 6 ingredients into a blender, and blend until smooth and no lumps appear.

2) Preheat a 9 inch non stick skillet on medium heat and spray with the nonstick cooking spray. Using a ¼ cup measuring cup scoop the batter into the pan tilting the pan in a circular motion coating the surface evenly.( the crepes take about 30 seconds a side to cook) Continue the same process with the rest of the batter.

3) Once the crepes are all done, place the nutella in a small microwave safe bowl and microwave for 45 seconds.

4) To assemble each crepe spoon some of the nutella on one half of the crepe and place some of the strawberries on the same side as the nutella. Fold over the crape to create a half moon shape and drizzle with about 1 tbsp of the nutella. Add a dollop of the whipped topping and sprinkle with some powder sugar. Place a whole strawberry on top of the whipped topping for an over the top beautiful presentation.

happy trying!

yogurt sundae with berries

ingredient:

1 pack of fresh berries (can be substitute with strawberry as ur own choice)

6tbspn sugar

5tbspn water

1 canister of greek plain or honey yogurt (if don't have buy plain yogurt and mix with 3 tbspn of honey)

1 tbspn corn starch

granola (for deco.i use granola that i bake on my own.u can buy it in ur local store.it easy to find in cereal isle.)

berries (for deco)

method:

1-cook the berries with water & sugar.stir until it fully melted.strain the berries to remove any seeds. add cornstarch that have been mix with water.heat again on stove to make it thicker.keep in freezer for 20 min.

2-mix yogurt with honey.pour on top of the berries mixture.garnish with granola & fresh left over berries.serve.

happy trying!

toblerone chocolate mousse

ingredients:

2 packet of toblerone milk chocolate

1 cup cream

1 yolk

white egg

1 pack dark chocolate at least 70% cocoa

method:

1-melt the toblerone in a microwave for couple of minute.

2-next, pour in cream and mix it around.let it cool slightly.add the egg yolk and whisk that through.add a little bit more cream.then pour the white egg into it.

3-line with cling film so it would be easy to take it out.pour into the remican cup.pop up into a freezer for 6 hours.

4-take it out & now you can enj0y!

Chocolate Chip Cookie Dough Cheesecake

original recipe:

http://divascancook.blogspot.com

Ingredients:

1-Crust

1-3/4 cups of crushed chocolate chip cookies (you can also use graham crackers, vanilla wafers or oreos.in my case i use cookies that i bake by my own.)

1/3 cup soften butter

1/4 cup sugar

2-Filling (bring all ingredients to room temp.)

3 pack of 8oz cream cheese (softened)

1 c. sugar

3 eggs

1 cup sour cream

1/2 t. vanilla

1 tube of refrigerated Chocolate chip cookie dough (you can make your own if desired)

Garnish (optional)

Mini chocolate chips

Walnuts

Whipping cream

(you could also add zig-zags of caramel & fudge, I mean what the heck a few more calories won't make a difference)

Make the crust

1. Crush cookies in a food processor until it is like fine crumbs. (you can also crush them by placing them in a freezer bag and rolling a rolling pin over it). Add 1-3/4 c. of the cookie mixture to a bowl

2. Add in 1/4 cup of sugar and 1/3 c. soften butter. Mix with a fork until it is all mixed in and moist

3. Prepare your spring form pan by placing foil on top of the bottom tray and locking the pan. The foil make for a tighter seal.

4. Pour the crust mixture into the pan and press evenly on the bottom. Set aside.

Make the Cheesecake Filling

1.) In a large bowl add 3 packs of soften cream cheese and 1 cup of sugar. Beat until fluffy.

2.) Add in 3 eggs and beat just until combined. Don't beat too long.

3.) Add in 1 cup of sour cream. Beat until combined. Add in 1/2 t. of vanilla and beat until combined.

4.) Pour the mixture into the prepared spring form pan.

5.) Now, tear the cookie dough into bite-size pieces and stuff it down into the mixture. Be sure to stuff in all the way in there so that the cheesecake is covering up the dough (see my video)

Time to Bake it!

1.) Place your cheesecake on the middle rack in a 350 degree preheated oven.

2.) Fill a small pan with hot water and place it right beside your cheesecake. This keeps moisture in the oven and helps prevents cracks. Although sometimes a cheesecake just cracks even when you do everything right (as you can see in my video)

3.) Cook for 45 minutes

4.) When 45 minutes is up turn off your oven, prop the door open a little and let the cheesecake sit in the oven for about 20-30 minutes. This just makes sure the cheesecake is nice and set . It will be soft and jiggly.

5.) Remove from oven and place on counter to cool off for about 30 minutes. Now is the time to repair any cracks if needed.

6.) Refrigerate over night. The next day remove it from pan carefully and garnish!

Indulge! You deserve it!!

Tips for the perfect cheesecake

*Make sure all ingredients are at room temperature.

* Never open the oven while the cheesecake is cooking. The dip in temp. will cause cracking.

*Don't over beat the ingredients. This causes too much air which can cause air bubbles and cracks.

*Place a pan of water in the oven with the cheesecake. Preferably under the cheesecake to keep moisture in the oven and prevent cracking.

*Don't over bake.

white chocolate chip & raspberry cheesecake

original recipe from:

http://divascancook.blogspot.com/2009/11/white-chocolate-raspberry-cheesecake.html

Ingredients (make sure all ingredients should be at room temperature)

1 1/2 cups chocolate cookies (cream removed), crushed (about 2 sleeves of cookies)
1/3 cup butter, melted
1 cup white chocolate chips (can use more)


4 (8 oz) packages of cream cheese, softened
1 1/2 cup sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 Tablespoon vanilla
1/4 cup flour


1/2 cup of seedless, raspberry preserve
water (to mix with preserve)-can be substitute with blueberry or strawberry wish ever u like.ur call.

Preheat oven to 350

(prepare a water bath to place in the oven while oven is preheating)

Let's Make the Crust!

Step 1.) In a bowl combine the crushed cookie crumbs with the butter and mix until moistened.


Step 2.) Press the crumbs into the bottom of a prepared spring form pan and place in the freezer for at least 10-15 minutes.

Let's Make the Filling!

Step 1.) In a large bowl add the cream cheese and sugar. Beat on low speed until fluffy and free of lumps.


Step 2.) Blend in the milk & mix in the eggs one at a time, beating after each egg.


Step 3.) Add in the sour cream, vanilla, & flour. Mix until well combined


Step 4.) Remove the chilled crust from the freezer and pour on the chocolate chips until there is an even layer.


Step 5.) Pour the cream cheese mixture into the pan. (If you want your raspberry swirls to be all throughout the cheesecake and not just on the top then pour half the batter in the pan, proceed with step 6 and then pour the other half of the batter on top and repeat step 6. Did I confuse you)


Step 6.) In a small bowl, mix raspberry preserve with enough water until it is thin & syrupy. With a spoon place a few swirls of raspberry preserve on top of the cheesecake. Drag a knife through the cheesecake to swirl the raspberry preserve.


Step 7.) Bake for 1 hour. When cheesecake is done simply turn off the oven and let cheesecake cool off completely in the oven.


Step 8.) When cheesecake has cooled, wrap it in saran wrap and place into the refrigerator overnight to completely set. Do not remove from pan until the next day.

Step 9.) If desired, when ready to serve garnish with cool whip, fresh raspberries and shaved white/ dark chocolate.

sushi

p/s: if u would like to have the recipe kindly comment this p0st.i would like to kn0w h0w many 0f u tempting wif this picture & get feedback fr0m u gurls ^_*