Tag Archives: Cream Cheese

Recipe: Blueberry Cream Cheese Cupcakes

I had one too many funny reasons for making these pretty little things..

The first, I have been dying to use my newly bought orange polka dotted cupcake holders. The second, there had been a sale on blueberries in the market and I bought too many punnets, could not finish them and ended up having to put them into the freezer to increase their shelf life. And the third… I had a lot of cream cheese frosting left over from the time I made these Red & White Cake Pops for National Day!

Oh yes, and my hands were simply itching from not baking for the last 2 weeks.

Okay that was a lie because my younger brother just asked me at 8pm last night if I could bake something for his Teachers’ Day class party which was happening today. So, I whipped out my usual Double Chocolate Chip Fudgy Brownie which by the way, is now my go-to brownie recipe because everything is mixed, baked and washed up in an hour. And the result is a darn good brownie, if I may say so myself. Actually everyone else who has tried it has said so as well =P

But you can be your own judge and make it yourself. You’ll love it too.

Recipe: Red & White Cake POPs for Singapore’s 47th Birthday!

National Day this year is rather special to me.

Well for one, I finally get to spend it at home with my family after being away for the last 3 years.

I used to always take National Day for granted and never thought much of it…

Just that it was a holiday

And if we were lucky, we would get an additional off-in-lieu holiday the next day.

But ever since I went to Adelaide to study,

National Day became the one day we would be the most homesick.

We would spend 9th of August at a senior’s house with potluck Singapore dishes, crowding around the TV to watch the live broadcast of the National Day Parade, get all emotional and homesick, before ending off the night k-boxing to National Day songs and almost always tearing when ‘Home’ was played.

So this year being my first time in 3 years that I finally get to spend National Day at home.

I wanted to do something special.

I wanted to make something special.

I wanted to be all patriotic and Singaporean because I couldnt be for the last 3 years.

Recipe: Good Ol’ Carrot Cake and Happy Easter!

HAPPY EASTER EVERYONE!

Today is the most important day in the church calendar for all Catholics because Jesus is risen from the dead! This also signals the end of the Easter Triduum which marked the days of Jesus’ passion and resurrection which began on Maundy (Holy Thursday). Easter Sunday is therefore a celebration of the very essence of our Christian faith because we have a God who willingly became a man on earth to die for our sins and rose again 3 days later.

And this brings me to my bake of the week- Good ol’ healthy carrot cake filled with fruit, made sinful by the large dollop of cream cheese frosting and topped off with a Cookies N Creme Easter egg for the occasion.

I never quite understood the tradition of Easter eggs. I only knew that I used to look forward to Easter egg hunts that IJ would plan for us on Easter Mondays back in primary school. We would head downstairs to the canteen and common areas at our stipulated timings cohort by cohort to search for the Easter eggs the teachers had hidden for us. The winners would then be rewarded with chocolate Easter eggs. Unfortunately I was never one of the lucky few :(

And now that I am all grown up, I can buy my own chocolate Easter eggs but alas, it’s never quite the same. I think next time if I ever do have my own kids, I’ll plan Easter egg hunts for them every Easter Sunday and that will be our own special way of celebrating Easter- that is of course after attending mass!

Recipe: 3 Layered Chocolate Chip Nutella Cheesecake Dark Chocolate Ganache Pie

As I had mentioned in my Peanut Butter Muffin Pies post about being a Nutella fanatic, I decided to pay tribute to this love affair but having some (or rather A LOT) of Nutella in my Bake of the Week which incidentally coincided with this month’s Sweet Adventures Blog Hop.

I had absolutely no idea what to make when I first got wind of the theme for March- Layer upon Layer and ending up having to do quite a bit of research on my usual food blogs for inspiration. I had even considered not taking part this time because most of the things I found were either Mille Crepes, Dobos Torte (which I was extremely fascinated with) or the Asian Thousand Layer Cake more commonly known as Kueh Lapis. These recipes were complicated and unfortunately very time consuming. With my current condition, standing for long hours was simply out of the question and as such, so were these recipes :(

So I put the thought of participating in this month’s theme off for a while and tried opening my mind to other possibilities which was when I found this beautiful Nutella Cheesecake Bar by Bakers Royale recipe!

Though the bar looked complicated, the steps were simple and the best part was that it fulfilled the theme by having 3 layers! I was psyched at the prospect of making something that sounded so yummy even before I got down to baking it!

Dark chocolate, chocolate chips, cream cheese and Nutella… No Mam’, the combination does not get better than that.

I made a few adaptations to the original recipe simply because I did not have a rectangular 14X4 inch tart pan. I made a trip down to my usual baking shop in Holland Village with the intention of getting one but it was out of stock till end April. Daddy was sweet enough to drive me down to a few kitchen tools stores in Temple Street but none of them sold the rectangular pans. Had I known that it was this difficult finding rectangular tart pans, I would have bought one back in Adelaide when I had the chance to!

The recipe starts off with baking the chocolate chip cookie crust and the Nutella cheesecake layer together but honestly if I were to redo this, I would have baked the cookie crust in the oven for about 10 min first before adding the Nutella Cheesecake layer so that the crust would be more crisp and there would be a better contrast in textures.

Recipe: Browned-Butter Chocolate Chip Brownies with Cream Cheese Filling

I remember one of the first things I ever baked (after my beginner’s luck at Macadamia Macarons) was White Chocolate Macadamia Blondies. It was everything I loved baked together in a cake pan, a huge hit with everyone and even survived a 7 hour flight from Adelaide to Singapore as it was delivered right into the hands of my special Valentine last year!

That was also probably around the time when I found out that blondies were the fairer half of their counter parts- brownies. Blonde and Brown.. get it?? Okay I kid, that was lame. But that is really the easier ‘man on the street’ method of differentiating the two! And if you wish to get down to the technicalities then blondies tend to have a butterscotch flavour to it and usually relies on brown sugar while brownies have cocoa or dark/milk chocolate added to it.

By my own definition, today’s brownies would technically be a blondie since brown sugar was used and no cocoa or chocolate was involved (though I did add chocolate chips for that extra crunch) but I honestly felt the colour was too dark to pass off as a blondie so I could not get past myself calling it a blondie. And no one here is really being too overly technical anyway right? Therefore, I shall now introduce you to my Browned-Butter Chocolate Chip Brownies with Cream Cheese Filling!