It begins to look a lot like Christmas

That's what Michael Buble has been repeatedly singing in my office hehe.

This year I don't have much time to bake any cookies for Christmas, so for the last minute baking I chose cheesecake cupcake. Easy and quick!

Drop by my office tomorrow to grab one ;)

Till then, have a very merry Christmas and a great new year!!

p.s. the journey of 8th year starts today :)

Oreo Cream Cheese Cupcake

Oreo Cream Cheese Cupcake {recipe}

3 Minutes brownie

I was woken up by God-knows-what at 3 freaking am and I can't sleep back, FML. So I got up, make a nice cup of coffee and SURF!

I stumbled upon this recipe, super easy recipe, for those who love a quick bite and lazy to go through all the tedious or long process of baking.

All you need is:

4 tablespoons of multipurpose flour
4 tablespoons of sugar
2 tablespoons of coca
1 egg
3 tablespoons of milk
1 tablespoons of oil
1 mug

Step 1: mix flour, sugar and cocoa in the mug
Step 2: add egg
Sept 3: add milk and oil
Step 4: put into microwave at the maximum power for 3 minutes
Step 5: serve while it hot!

Right? It's freaking easy.

nom nom nom

Christmas Cookies

I love this time round of year, the cheerful sound. The beautiful decorations. The joy of the neighbor and surrounding that looking forward to holiday especiallly Christmas day itself.

Last year, I baked some cookies. Well, wasn't turn out very well. They were pretty hard, or real hard. We had to keep the jar cap loosen to make the cookies softer. Ah well, learn my lessons.

Well, I'm not sure how is it this time.

There's only one way to find out.... :) Come and try it by yourself~

Chocolate Carrot Cake's recipe

Ingredients for Cake

1 1/2 cups all purpose flour
1/2 cup chopped walnuts
1/2 cup raisins
1/3 cup unsweetened cocoa powder
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
150g milk chocolate
3 large eggs
3/4 cup firmly packed brown sugar
1/2 cup vegetable oil
2 cups finely shredded carrots

Milk Chocolate Frosting
180g chopped milk chocolate
1 package cream cheese
2 cups icing sugar

Direction for Cake
Stir the flour, walnuts, raisins, cocoa, baking powder, cinnamon, baking soda, and salt in a large bowl. Melt the chocolate in a double boiler over barely simmering water. Set aside to cool. Beat the eggs, sugar, and oil in a large bowl with an electric mixer at medium speed until creamy. With mixer at low speed, gradually beat in the dry ingredients, alternating with the chocolate and carrots. Spoon the batter into the buttered baking pan. Bake for 40-50minutes, or until a toothpick inserted into the center comes out clean.

Direction for Frosting
Melt the chocolate in a double boiler over barely simmering water. Set aside to cool. With mixer at medium speed, beat teh cream cheese and icing sugar in a large bowl. Beat in the melted chocolate. Spread the top of the cake with the frosting.

Cupcake Pancake

Been target this for quite sometime now, only gotta made it last week *wings*
I love the pancake texture in cupcake form. *lovely*
Receipe can be found at kitchendoughdough

Finally made Carrot cake... will post up the recipe later lah~ pretty tired now...

Chocolate carrot cake

Chocolate carrot cake with chocolate cream cheese frosting

Rose Water and Pistachio Cupcakes

Cupcake
1 Cup all purpose flour
1/4 tsp baking flour
1/8 salt
1/2 cup finely ground pistachios
1/2 cup of fine sugar
1/2 cup of softened butter
3/4 cup superfine sugar
2 large eggs
2 tsp rose water
1/2 cup milk

Rose frosting
1/2 cup soften butter
1 1/2 cup confectioner sugar
1/8 red food coloring

Direction
Combine the flour, baking flour, ground pistachios, and salt in a bowl. Beat the butter and sugar in another bowl with an electric mixer on high speed until creamy. Add the eggs one at a time, beating until just blended after each addition. With mixer on low speed, gradually add the rose water, mixed dry ingredients and milk.
Spoon the batter into the prepared cups, filling each one three-quarters full. Bake for 20 - 25 minutes, or until golden brown and firm to the touch.





Beat butter and confectioners sugar in a small bowl until well blended. Stir in the rose water until thick. Gradually mix in the food coloring.fill the pastry bag with the frosting and pipe over the cupcakes.

Rose Water and Pistachio Cupcakes

Classic Brownie

Ingredients:

1 cup all purpose flour
1 teaspoon baking powder
2 large eggs
1 cup granulated sugar
100g cup butter, room temperature
1 tablespoon vanilla extract
1/4 teaspoon salt1/4 teaspoon salt
100g chopped dark chocolate
1/2 cup chopped Almonds

Preparation:

Butter the baking pan and heat oven to 350°.
In a bowl, mix the flour, salt and baking powder and set aside. Melt the butter and the chopped chocolate over the simmer and cool it down.

In a large bowl, add sugar to the chocolate mixture stir till it blended. Add eggs and mix till all blended. Add the dried ingredients in stir with wooden spoon, add vanilla extract and Almonds.

Spread the mixture in the prepared pan. Back for 20 to 25 minutes or until a the batter dry.

Hehe a little bit burnt

>You can also sprinkle some icing sugar on the brownie

Have a sweet breaks ^_^

Irish Cream Cupcake

I was browsing through my baking book... something caught my eyes. It's Irish Cream Cupcakes.
A coffee mixes liquor cake. That's very interesting, isn't it? And so I baked.
Next's on the menu maybe, just maybe, Tiramisu Cupcake *wings*

Irish Cream cake

With Irish Cream frosting topping

Irish Cream Cupcake

It's been awhile . . .

^__^

d first muffin

I've not been baking for months now... too busy, too lazy... and I wouldn't care to.
But I happen to browse through the recipe for poppy seed muffin from Lévis... and they look pretty interesting hehe

Lemon Poppy Seed Muffin

They taste pretty good I must say hehe and they go well with Ribena hehe...

coming soon...

Strawberry Tartlets

This post you can make 6 small tartlets or 1 medium tart. I used the medium cup for tart hehe


Ingredient

Crust
4 Graham crackers (I used digestive crackers)
1 tbsp honey
1 tbsp melt butter

Tart

2 tbsp gelatine, soaked in water
4 strawberries, washed
2 tbsp sour cream
3 tbsp cream cheese
1/4 cup of milk
1/4 cup lime juice
1 tbsp icing sugar
1 tbsp caster sugar


Direction

Crust

Mix the crackers, melt butter and honey will it is blend. Press to the bottom of the tart cups (as I mentioned, I used the medium tart cup as shown in the picture)

bake for 5 mn and set a side


Tart

Add the sour cream, cream cheese, milk, lime juice, icing sugar and remaining caster sugar in the mixer. Mix till smooth. Add in the gelatine and continue mixing.

Pour in the tart cup and chill in the refrigerator for overnight. Top with sliced strawberries.
Note: you can also fold the sliced strawberries in the cheese mixture.

Strawberries Tartlets

Strawberry Cheesecake

Ingredient

Crust
1/4 cup graham cracker crumbs (I used digestive cracker)
1 tbsp of melt butter

Cheesecake
8 ounce package cream cheese (room temperature)
1 tbsp lemon juice
1/4 cup sugar
1/2 cup heavy cream (whipped)
12 strawberries, washed

Directions:

Crust
Mix the crackers and melt butter. Press the mixture into the bottom of the baking pan and set aside.

Cheesecake
Mix the cream cheese, lemon juice and sugar.





Fold in the whipped cream.




Slice 4 of the strawberries and place on the crust. Pour the cheese mixture on top of the strawberries and crust. Topping with the rest of the strawberries.


Chill in the fridge for 6 hours (preferably overnight).

Guess what's it gonna be ;)?

This is my first time baking pastry and tarts. Quite nervous and exciting hehehe
But it's not that hard after all. Probably it required some trick or technique...but anyway, I did it alright muahaha

Ingredients
For Pastry
1 and 1/2 cups of all purpose flour
2 eggs yolk
1 egg white
175g of melt butter
2/3 cup of icing sugar

For filling
3 eggs
85g of melt butter
3 2 lemons (3 lemons is WAY too much T___T, trust me!!)
1/3 cup of sugar


Direction

For Pastry

Beat the butter and the sugar till fluffy, while beating add the eggs slowly. Finally add the flour, remember do not over mix the batter.
Chill in the fridge for 2 hours.

Pastry dough

For Filling

Zest the lemon and juice them, heat in the saucepan (DO NOT BOIL IT!!). Mix the lemon juice and add, add melted butter and sugar. Chill in the fridge till the dough pastry is ready.

Tarts mixture

Baking

Get the baking cup ready, form the dough pastry in the cup. Fill in the tart mixture and bake for 20 mn @ 180 - 200 degree.

Ready to be baked

Sit inside the oven for 20mn @ 180 degree

*ting* taaa daaaa

I don't have the baking cup for the tarts, so I used the cupcake tray... hehe not bad what. :P No burning, no sticking to the tray XD

*tearing-eyes* all look soooo good

I present to you: The Lemon Tart

Next Desserts menu: Egg Tarts XD (no more lemon for awhile...)