Tuesday, May 28, 2013

Work catering #21: BakingTray recognised :)

I wasn't able to make the lunchtime seminar last week but I still catered :) And I was very touched to here that the speaker's supervisor actually said thank you for the catering ^____^v really happy to hear people appreciate my baking =) =)

Then I met a friend to give her some baked goodies and she said she bumped into a work colleague who attended the seminar and said my baking was yummy ^_^" awww.. so nice to hear that =D Is this the beginning of BakingTray catering business? HAHA! who knows~

So this time I made cheesecake and cookies. The cheesecake was a bit softer than normal, maybe I didn't add enough gelatine.... I actually froze a piece for a couple of days and I have to say, tastes delicious frozen!!! Oh and if you love Cherry Ripe then I'm pretty sure you'll love this slice!

Cherry Choc Cheesecake Slice
Recipe adapted from Baker's Corner
200g Nice biscuits, crushed
1/3 cup (25g) desiccated coconut
125g butter, melted
250g cream cheese, softened at room temp
1/4 cup (60ml) lemon juice
1 can (395g) condensed milk
3 tsp gelatine
1/4 cup (60ml) boiling water
300ml thickened cream
3 x 55g cherry ripe bars, finely chopped

1. Grease and line 20x30cm baking pan with foil. 
2. Combine biscuits, coconut and butter in bowl. Press mixture firmly into base of pan and refrigerate for around 30 minutes.
3. Beat cream cheese, lemon juice and condensed milk with electric mixer until smooth. Dissolve gelatine in boiling water. Fold into cream cheese mixture. 
4. In separate bowl, whisk cream until soft peaks form. Fold into cream cheese mixture.
5. Fold in chopped cherry ripe bars. Pour mixture over base. Refrigerate for 2 hours or until set. Cut into squares and serve~
Stretched out! haha they weren't that wide
Close up of cherry choc cheesecake slice - the bits of Cherry ripe oozing out
Chocolate Caramel Fudge cookies
Recipe adapted from Baker's corner
65g butter
1/2 cup (75g) dark chocolate chips
2 eggs
120g caster sugar
150g brown sugar
2 tsp vanilla essence
2 cups (300g) plain flour
1/3 (35g) cocoa powder
3/4 tsp baking powder
3/4 cup (140g) caramel choc chips

1. Preheat oven to 180oC/160oC fan forced. Line 2 baking trays with baking paper.
2. In a small saucepan over low heat, add butter and dark chocolate chips. Stir occasionally until melted. Remove from heat and cool for 5 minutes.
3. Stir in eggs, caster sugar, brown sugar and vanilla essence.
4. In a separate bowl, sift flour, cocoa powder and baking powder. Stir in chocolate mixture and caramel choc chips. Mix until combined. Roll teaspoon dough into balls and place on prepared trays. Bake for 10 minutes. Stand cookies on trays for 5 minutes before  transferring to wire rack to cool.
MMmm big pile of delicious cookies!
Close up of cookies! YUMMYYYY!

The cookies were indeed FUDGEY! :D Mmm.. could dig into some right now~~
Oh and OOPS on the labelling xD

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