Work Catering #39: have a break! Have a KitKat .. cheesecake!

Sorry... another cheesecake post! But this one is different!! it's got KITKAT bars in it XD I have made a similar cheesecake using Tim Tams.. and Cherry Ripes. Any other suggestions for chocolate bars? =P

Also made some blueberry cookies. I always enjoy putting fruit into cookies but usually I used dried fruit however this time I tried out fresh fruit! Enjoy the recipes :D

KIT KAT Cheesecake Slice
Recipe adapted from Bakers Corner

Ingredients
250g plain chocolate biscuits
100g unsalted butter, melted
375g cream cheese, softened
1 can (395g) sweetened condensed milk
1/2 cup (125ml) thickened cream
2 tsp powdered gelatine
1 1/2 tbs boiling water
1 tsp vanilla essence
180g Kit Kat, coarsely chopped
45g Kit Kat, extra, coarsely chopped

1. Line a 20x30cm pan with foil.
2. Process/Crush chocolate biscuits until fine. Add butter and process until well combined. Press mixture firmly over the base of prepared pan. Refrigerate while making filling.
3. Beat cream cheese with electric mixer until smooth. Beat in condensed milk and cream until well combined. Dissolve gelatine in water, then add to cream cheese mix. Beat in vanilla then fold in chopped Kit Kat pieces.
4. Carefully pour mixture into prepared base. Sprinkle with extra Kit Kat pieces and refrigerate for 4 hours or overnight. Cut in squares and serve.

Look at the Kit Kat chunks!! XD

Brown Sugar Blueberry Cookies
Recipe adapted from The Baker Upstairs

Ingredients
113g butter, softened at room temperature
3/4 cup packed brown sugar
1 egg
1 tsp vanilla essence
1 3/4 cups plain flour
1/4 tsp salt
1/2 tsp baking powder
1 1/2 tsp cinnamon
1 tbs milk
3/4 cup fresh blueberries (I used frozen)

1. Preheat oven to 190oC. Line 2 baking trays with baking paper.
2. Beat butter and sugar with an electric mixer until smooth. Add egg and vanilla and mix well to combine.
3. Stir in flour, baking powder, salt and cinnamon with mixer on low speed. Mix until dough comes together then add milk. If dough still dry and crumbly, add 1 tbs milk at a time until it comes together.
4. Carefully fold in blueberries. Refrigerate for 30 minutes.
5. Remove dough from fridge. Roll teaspoonful of dough and place on baking tray. Bake for 10-12 minutes or until golden.

I'm not sure if it was because I used frozen blueberries, but the cookies were a bit soft. I think the moisture from the frozen blueberries may have softened the cookies after they were baked however the flavours were still there. It actually tasted like cookie dough so I didn't mind ^^ The cinnamon, brown sugar and blueberry went really well together.

Cookie time!

Blueberry Cheesecake

Happy Chinese New Year everyone! We had a very Chinese Australian BBQ for CNY! haha... CNY always seems to occur near Australia Day so might as well mix both into one! It was a very hot day for BBQ so I decided to make a frozen dessert of cheesecake - it was also my dads bday so this was his bday cake ^^! Coincidently, my aunty decided to make one too! At least we didn't make the same type XD Hers was obviously bigger and also had a chocolate biscuit base with cherry topping. The textures were quite different too.

Blueberry Cheesecake
Recipe adapted from Christine's recipe

Ingredients
150g Marie biscuits (I used Arnott's scotch finger biscuits)
70g butter, melted
250g cream cheese block, at room temperature
55g caster sugar
150ml thickened cream
2 tsp powdered gelatine
30ml hot water

Blueberry topping/compote
1/2 cup blueberries
2 tbs caster sugar
3 tbs water
1 tsp corn starch

1. Process biscuits in food processor until fine crumbs. Add butter and pulse to combine. Press over base of pan and refrigerate for 15 minutes or until firm.
2. Mix gelatine and hot water in small bowl until gelatine all dissolved. 
3. Place cream cheese and sugar in separate bowl and beat with electric mixer until smooth and creamy. Fold in cream. Stir in gelatine mixture and mix well to combine. 
4. Pour mixture over the biscuit base and refrigerate overnight or until firm.
5. To make coulis, place blueberries, sugar and water into small saucepan over medium heat. Crush some of the blueberries to release juices. In a small bowl, mix corn starch with 2 tbs cold water. Slowly stir corn starch mixture into the saucepan and cook until sauce thickens. Remove from heat and allow to cool.
6. Remove cheesecake from fridge and top with blueberry topping

Desserts at BBQ~ my cheesecake vs. my aunty's super cherry cheesecake and fresh fruit :)

sliced

Mini Blueberry Cheesecakes

I had another baking day in my last week of holidays! A friend wanted to learn how to bake so taught how to make mini blueberry cheesecakes. 

colourful cheesecakes :D

These are great because you won't feel guilty after eating one.. since they are small =p But then again.. you might end up eating more :O

I used the same recipe as my mini cheesecakes (recipe here) but added in 1/2 cup of blueberries into the cream cheese mixture. Don't over mix otherwise everything will turn purple =p Just half mix the blueberries in to create a blueberry swirl.

blueberry swirls~

To make Blueberry topping/compote:
1. Combine 1/4 cup of blueberries, 3 tbs water and 1 tbs caster sugar in a small saucepan.
2. Cook over a medium heat - try crushing the blueberries so more juice will come out :)
3. In a small bowl mix 1 tsp corn flour with 2 tbs of cold water. Slowly stir corn starch mixture into the saucepan and cook until sauce thickens. Remove from heat and allow to cool.
4. Place a teaspoon of topping onto each cheesecake.


bare cheesecake.. slightly sunken

YUMMMMYYYYY!!!

Will have more cheesecake recipes coming up shortly~~!!!

Cupcake baking with Special guest: Cakestory!!!

I am so thankful to have the opportunity to work with Wen from Malaysia who is the founder of Cakestory in Malaysia ^__^ A cupcake catering business! hehe! Found out we have a lot of things in common (mainly baking) and I hope that I can set up my catering business one day! Or maybe even a collaboration~! You guys should check out her facebook page! Many yummy cakes there :D

Lemon Blueberry Cupcakes (with Cream cheese frosting)
Recipe adapted from Cakestory

Ingredients

Cupcakes
1/2 cup (113g) unsalted butter, softened at room temperature
1/2 cup (100g) caster sugar
3 large eggs
1 tsp vanilla essence
1 1/2 cups (195g) cake flour (I just used plain flour)
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup buttermilk
1/2 cup blueberries, fresh or frozen
Lemon zest for decoration

1. Preheat oven to 180oC and line 18 holes of muffin pan with cupcake cases.
2. Beat butter and sugar with electric beater until pale and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla.
3. In a separate bowl, whisk together the flour, baking powder and salt.
4. Alternately add the flour mixture and the buttermilk mixture in three additions, beginning and ending with flour.
5. Toss the blueberries in 1 tsp plain flour to coat - this helps the blueberries maintain their shape. Fold the blueberries into the cake mix.
6. Fill cupcake cases with batter (~2/3 full) and bake for 15 minutes or until skewer inserted into centre comes out clean. Remove from oven and allow to cool on wire rack.

Cream cheese frosting
500g cream cheese, softened at room temperature
160g soft icing sugar
160g unsalted butter, softened at room temperature
Juice of 1/2 lemon

1. In stand mixer with paddle attachment, beat cream cheese until smooth.
2. Add in icing sugar and butter and beat until smooth.
3. Squeeze in juice of 1/2 lemon and beat until incorporated.

Assembly

• Fill piping bag with frosting and pipe swirls of frosting onto cupcake. If you have star tips, it would look even prettier! unfortunately I don't :(
• Place blueberry on the top together with a sliced lemon zest.

Pro piping skills =p even without a tip!

pretty in blue :)

BakingTray & Cakestory

We had a great day baking! Also used the leftover cream cheese frosting for macaron filling~ Coffee flavoured macaron shell with cream cheese frosting! YUM! If you guys come up with any suggestions on what to call this new flavour... leave a comment below! We wanted to call in "Tiramisu" but realised that uses mascarpone cheese
.. not cream cheese! Oops!!

New macaron flavour that needs a name!!

Check out our feast!!! :D

Thank you Cakestory for sharing your knowledge and tips =) Hope to use this recipe again and try out other flavours!

Wen from Cakestory and her delicious cupcakes ^_^

So that's all from me in 2013!!! Off to Brisbane tonight! cannot wait!! :D

Still have so many posts yet to publish but that shall wait till next year =D 

Happy baking people!! 

Work Catering #24: Pretty pannacotta~

Pannacotta - deceivingly simple!!!

BakingTray work catering is going to take a break for the next couple of weeks... because I'm going to Malaysia/Singapore! so excited to taste all the exotic food =D 

Anyways this week made some "non-bake" recipes for work. First up is a recipe I stole from DK who made these lovely pannacottas for his sister's wedding! They looked so professional but when I found out they were super easy.... I thought I'd give them a go! The recipe is for a basic pannacotta so you can really make up your own flavour by changing the topping! 

Blueberry Coconut Pannacotta
Recipe adapted from DK

Ingredients
1 cup cream
1 cup coconut milk/milk
1/4 cup caster sugar
2 tsp gelatin

Topping
1 cup blueberries
2 tbs caster sugar
1 tbs corn starch

1. Place cream, milk and sugar in saucepan over medium heat. Stir till sugar dissolved.
2. Add some boiling water to gelatin in small bowl and mix to form a gel. Add gelatin mix into cream mixture and stir till gelatin dissolved.
3. Remove from heat and allow to cool slightly.
4. Pour into measuring jug and pour into plastic shot glasses (~2/3 full). Refrigerate for around 1 hour or until set.
5. For topping, place blueberries, caster sugar and ~1/2 water in small pot over medium heat. Allow blueberries to soften and smash with back of spoon. 
6. Strain blueberry juice to remove pulp. Return juice back into pot and stir in corn starch till dissolved. Heat until slightly thickened. Allow to cool slightly.
7. Place tablespoon full of blueberry syrup on top of pannacotta. Place blueberry in centre. Refrigerate until ready to serve.

Lil shotglass of pannacotta ^^

Trio of pannacotta

I also made Mango Jelly Slice - same recipe as Strawberry Jelly slice but with mango flavoured jelly =) The base was a little bit crumbly... should not be stingy on the butter next time =p

Bright yellow!!

crumbly base ><

Well see you all soon!! Maybe I'll get some inspiration from Malaysian/Singaporean desserts for when I come back =) HAPPY (non)-BAKING!!!

And that's the way the Blueberry slice crumbles =p

It's sad... no more work catering for the rest of the year. Although there is one more seminar at work I will unfortunately be away (on holiday~~~). However that doesn't mean I'm not blogging or baking =p Actually I haven't been baking as much as I would like to recently.. busyyyyyy...=___= Well I did bake some macarons for an order.

Anyways decided to bake this BLUEBERRY CRUMBLE SLICE for fun :) and wanted to test this recipe out anyways ^^ The crumble wasn't as "crumbly" as I would have liked when I sprinkled it on top of the slice, but after it was baked it was nice and crispy ^^ It's also not too sweet ~

BLUEBERRY CRUMBLE SLICE
Recipe adapted from My Kitchen Snippets

Ingredients
6 tbs butter
2 eggs
1/2 cup caster sugar
2 tbs sour cream
1 tsp vanilla essence
1 cup plain flour
1/4 tsp salt
1/2 tsp baking powder
2 cups frozen blueberries (or if you have fresh even better!

Crumble topping
3 tbs butter, softened
1/2 cup brown sugar
1/2 cup plain flour

1. Grease and line square baking tin (8" x 8"). Preheat oven to 180oC.
2. Place crumble ingredients in small bowl and mix until resembles course breadcrumbs.
3. In separate bowl, beat butter, sugar, vanilla and sour cream with electric beater until light and fluffy.
4. Add eggs one and at time, beating well after each addition. 
5. Sift in flour, salt and baking powder and mix until combined.
5. Spread batter evenly into baking pan. Cover the top of batter with blueberries (pressing berries slightly into the batter). Sprinkle the crumble topping over the blueberries.
6. Bake for 30-40 minutes or until golden brown. Allow to cool in pan before removing and slicing up.

Golden crumbly topping~~

This would taste AWESOME fresh from the oven with a scoop of vanilla icecream! <3

Slice =D =D

Upside down is right way up!

After watching an episode of Masterchef, I was inspired to try out this Maggie Beer recipe! The contestants had to bake an Upside down grape cake during a pressure test and the cake looked SO DELICIOUS! the glistening fruit on top and the lovely soft and fluffy cake!!! (watching cooking shows definitely makes me want to bake =p).

So I decided to make the cake~ with a few adjustments as I didn't have grapes or verjuice and I didn't have the strict time limit =p

I received good reviews from family and friends (which is good to know).. so thought it was worthy to share on my blog!

Upside down Pear and Raspberry cake

Adapted from Maggie Beer's Upside down Grape cake (http://www.masterchef.com.au/recipes/upside-down-grape-cake-verjuice-and-extra-virgin-olive-oil-ice-cream-with-vino-cotto-raisin-and-ginger-wafer.htm)

Ingredients

Topping

2 tbs butter

1/4 cup brown sugar

1/2 pear, sliced

1/4 cup raspberries

Cake batter

4 eggs, separated

1 cup caster sugar

Zest of 1 lemon

100ml vegetable oil

50ml lemon juice

1 cup plain flour

3/4 tsp baking powder

1. Preheat oven to 180oC. Line base and sides of 20cm round cake tin.

2. For topping, melt butter with brown sugar until sugar is dissolved. Pour into bottom of cake tin.

3. Arrange sliced pear and raspberries on base of tin.
4. For the cake batter, beat egg yolks and half the sugar and lemon zest until thick and pale using an electric mixer. While mixing, slowly pour in the vegetable oil and lemon juice. Beat for 30 seconds to combine.
5. Sift in the flour and baking powder and beat for 1 minute or until the batter is smooth.
6. Place egg whites into clean bowl and whisk until soft peaks form. Gradually add remaining sugar while whisking, until sugar has dissolved.
7. Using a spatula, fold meringue into cake batter 1/3 at a time.
8. Pour mixture into cake tin and bake for 40-45 minutes. Remove from oven and allow to cool in tin before turning out. 

Nice colours of green oven mitts and brown cake :D

Piece for you! Look how fluffy it is!!!!

I realised that I didn't add that much fruit so I tried the recipe again and filled the bottom of the cake tin with fruit! ^__^ Was a MUCH better result! :) 

So go on there... get inspired and GET BAKING =D

Blueberry muffins - for first time bakers

I reckon muffins are one of the easiest things to bake! it just requires one bowl.. ingredients.. mix mix mix.. then into the oven :) so i'm sure anyone who says "I can't bake" or.. "I've never baked before" .. should try and bake muffins and then see if u still say that =p you can have ANY flavour u like.. be CREATIVE!! last time i think i shared Banana and walnut muffins.. this time it will be Blueberry Muffins =D

Ingredients

2 cups Self-raising flour

1 cup brown sugar

2 eggs

1 tub of yoghurt

1/2 cup milk

1 tspn cinnamon

150g blueberries (fresh or frozen)

Slivered almonds for topping

1. Sift flour into a bowl and mix with sugar, cinnamon, eggs, yoghurt.

2. Add the milk bit by bit until you get a nice consistency (you may need to add more or not add it all~)

3. mix in the blueberrie

*TIP* for frozen berries, be gentle when mixing in.. coz it might turn ur batter blue xP

4. Spoon into muffin moulds and bake at 180oC for 10-15 minutes, or until golden brown

so give it a try =D!!!