Oct 28, 2013

Yum

♥ Pumpkin Cream Cheese Bars ♥



I promise you this is going to be the last pumpkin recipe of this month. The Halloween season can never be successful unless you make at least one pumpkin treats. And I bet you this is going to be the one you need! Cream cheese will no longer filled in a cake roll as an ornament but it turns out to be the character of these cake bars. With a hint of pumpkin pie spice that goes into the sponge, these cake bars will definitely become a hit at your party!

Make 16 squares
You'll need:
Cream cheese layer:
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1 egg
1/2 teaspoon vanilla extract

Cake layer:
1 cup pumpkin puree (not pumpkin pie filling)1 cup sugar1 egg1/3 cup vegetable oil1 cup all-purpose flour1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg

How to make pumpkin cream cheese bars:
  1. Preheat oven to 190C. Spray a 8x8" baking pan with cooking spray and line it with parchment paper. Set aside.
  2. For the cream cheese layer:
    Blend together softened cream cheese, sugar, egg, and vanilla until smooth. Set aside.
  3. For the cake layer:
    Combine flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt. Set aside
  4. In a separate bowl, mix together the pumpkin, sugar, egg and oil until well combined.
  5. Pour the wet ingredients into the dry and mix until just incorporated.
  6. Pour batter into prepared baking pan, and spread to cover bottom of pan.
  7. Add dollops of the cream cheese mixture over the batter. Cut through the batter with a knife.
  8. Bake for 30 - 40 minutes or until toothpick inserted in the center comes out clean.
  9. Cool on wire rack and cut into squares. Store in the refrigerator.
With all my love <3

Oct 20, 2013

Yum

♥ Pumpkin Donut Muffins ♥



Who doesn't like donuts? And who doesn't like muffins? To continue the Fall recipe series, I combined both popular desserts into one, adding leftover pumpkin puree. They come out to be pumpkin donut muffins! I also added a swirl of caramel into part of the muffin to add extra ornaments. But don't worry, it is optional and you can even use sweet potato puree if you don't have pumpkin in hand or they are not in season. Don't miss this amazing treat!

Make 12
You'll need:
1/4 cup brown sugar
1/2 cup caster sugar
2 eggs
1/2 cup vegetable oil
2/3 cup whole milk
1 teaspoon vanilla
1/2 cup pumpkin puree (not pumpkin pie filling)
2 1/2 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

1/4 cup unsalted butter
1/2 cup raw sugar
1 teaspoon cinnamon

How to make pumpkin donut muffins:
  1. Preheat oven to 180C. Prepare muffin tray, line with muffin cups.
  2. In a large bowl, whisk together flour, baking powder, salt, cinnamon and nutmeg. Set aside.
  3. In a medium bowl, add both sugar, eggs, oil milk and vanilla, mix to combine.
  4. Pour the wet ingredients into the dry and mix until well incorporated.
  5. Divide the batter among the 12 muffin liners. Bake for 25 minutes or until a toothpick inserted into centre comes out clean. Allow to cool for 5 minutes.
  6. Meanwhile they are baking, melt butter in microwave and in a small shallow dish, mix together raw sugar and cinnamon. 
  7. Brush tops of muffin with melted butter and dip into the cinnamon-sugar mixture.
  8. Preferably serve warm.
With all my love <3

Oct 19, 2013

Yum

♥ Pumpkin Swiss Roll with Cream Cheese Filling ♥



The pumpkin season is never boring, especially when you have tons of leftover pumpkin in the fridge. They can stay in the fridge for only 1 month, but can be freezed up to 3 months. However, I could not resist the urge to make pumpkin desserts and more baking treats because they are just wonderful in both taste and appearance. 
I am sure most of us will have learnt that pumpkin is always the perfect pairing with cream cheese frosting, or the other way round. This is what I have adapted in this recipe. I hope you give this recipe a try in this Fall. It is pretty easy as I replaced using self-rising flour instead of controlling the rising agent myself. It is never too late to make a pumpkin roll in Thanksgiving/Christmas too!

Adapted from LIBBY's recipe
Make 9" long roll, serve 10
You'll need:
3 eggs, at room temperature
1 cup caster sugar
2/3 cup pumpkin puree (not pumpkin pie filling)
3/4 cup self-rising flour, sifted
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 tsp salt
Powdered sugar, sifted, for rolling and decoration

1 cup powdered sugar, sifted
1 (8oz) package cream cheese, softened
1 teaspoon vanilla
1/4 cup butter, softened


How to make pumpkin swiss roll:
  1. Preheat oven to 180C. Prepare a 10"x15" jelly-roll pan, spray with non-stick cooking spray and line it with parchment paper, set aside. 
  2. Sprinkle a lint-free kitchen towel with generous among of sifted powdered sugar, set aside.
    (Make sure enough powdered sugar is sprinkled so that the cake doesn't stick when rolling)
  3. Beat eggs, sugar and pumpkin puree. Add in flour and spices until incorporated.
    (You don't want to overmix the batter)
  4. Pour batter into prepared pan, level top evenly with spatula and bake in oven for 15 minutes or until top of cake springs back when touched.
  5. Immediately loosen and turn the cake onto the prepared towel, carefully peel off parchment paper and roll up together with the towel starting from the narrow end. Cool on wire rack.
    (To speed up cooling process, place in the refrigerator for 20 minutes)
  6. For the filling, beat cream cheese, butter, powdered sugar and vanilla until smooth and fluffy.
  7. Unroll the cooled cake, spread cream cheese mixture over cake with an offset spatula. Reroll cake. Wrap in plastic wrap and then with aluminium foil. Place in refrigerator for at least 1 hour.
    (Preferably overnight for easy cutting and filling with better texture )
  8. To serve, sprinkle top with powdered sugar if desired.
With all my love <3

Oct 16, 2013

Yum

♥ Sugar-free Coconut Durian Ice Lollipop ♥



Having some left over durians at home? Get yourself a can of coconut milk and make ice lollipops! It's healthier without any additional sugar or stabiliser. I bet it's sugar and gluten free too! 
An ice lollipop mould is cheap and by mixing up your favourite fruits and drinks, you can easily satisfy your sweet tooth!

Make 4 lollipops
You'll need:
Ice lollipop moulds
Durian flesh (very ripe and super soft, but not bitter)
Fresh coconut milk (preferably milk, not water


How to make healthy sugar-free durian ice lollies:
  1. Prepare some ice lollipop moulds, making sure they are grease-free and dust-free.
  2. In a blender, blend durian flesh roughly, leaving some flesh to give texture.
  3. Pour in coconut milk, mix well until milk turns a little yellowish.
  4. Divide the coconut-durian mixture into ice lollipop moulds. Keep in the refrigerator and chill preferably overnight.
  5. When serve, immerse ice lollipop moulds into warm/hot water for 5 seconds to release the ice lollipops.
With all my love <3
Yum

♥ Pumpkin Crème Brûlée ♥



Price in HK Dollar
Fall is the perfect season for pumpkin desserts. It has yet been pumpkin pie or pumpkin bread anymore. It is the Brulee Pumpkin Pie! Also known as pumpkin creme brulee! Don't hesitate and spice up your Halloween season with cinnamon, ginger, cloves and many more!
  • Best to store in refrigerator as much as possible.
  • Sold in aluminium foil tin
Comment below, or email me to make an order now!

With all my love <3
Yum

♥ Mini Pumpkin Pie ♥



Fall! Pumpkin is in season and there are enormous stock of pumpkin puree at the supermarket. I always want to make something pumpkin-ish in the Halloween season but seldom find puree at my nearby grocery store. (in addition that my father hates pumpkin) 
Finally, I have a chance to visit an international supermarket and found 2 leftover cans of pumpkin, which got me the idea to make some pumpkin miniature tarts and also .... (next post)! I eliminated the traditional pie crust, and withdrew the idea of using graham cracker crusts, replacing it with a perfectly matching gingersnap crust. Spice it up with pumpkin and the recipe below!

Adapted from LIBBY's recipe
Make 8-9 3'' tart tins
You'll need:
1 1/4 cups gingersnap cookie or ginger thin crumbs
1-2 tbsp butter
1/2 tsp cinnamon + 1/2 tsp sugar

3/4 cup caster sugar
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground cloves (or nutmeg)
2 eggs, at room temperature
1 can (15oz) pumpkin puree (not pumpkin pie filling)
1 can (12fl. oz.) evaporated milk


How to make miniature pumpkin pie:
  1. Preheat oven to 200 C. To prepare tart crust, mix crust ingredients together and press into tart tins with hands. Set aside.
  2. Mix sugar, cinnamon, salt, ginger and cloves in a small bowl. Beat eggs in large bowl. Stir in pumpkin puree, spice mixture. Gradually stir in evaporated milk.
  3. Pour mixture into individual tart tins.
  4. Turn preheated oven down to 160 C and bake for 40-45 minutes, or until toothpick inserted near centre comes out clean.
  5. Cool on wire rack for at least 2 hours and place in refrigerator until serving.
    (Very important to let them cool down before chilling, otherwise the crust will turn soggy.)
With all my love <3

Oct 14, 2013

Yum

♥ Preserved Beancurd Cheesecake 腐乳芝士蛋糕 ♥




Price in HK Dollar
Preserved beancurd (腐乳) is known as the Chinese cheese. It is usually used to complement a vegetable as savoury dish. Today, I integrate this traditional Chinese cheese into our American cheesecake, the flavor is unexpectedly overwhelming. Try it now!
  • Only available in 6 inches cake.
  • Best to store in refrigerator as much as possible.
Comment below, or email me to make an order now!

With all my love <3

Oct 4, 2013

Yum

♥ Japanese Castella Cake ♥


Adapted from justonecookbook
Make 2 loafs
You'll need:
6 large eggs, at room temperature
1 cup caster sugar
1 cup + 2 1/2 tbsp bread flour
5 tbsp regular honey + 2 1/2 tbsp warm water
1 tbsp regular honey + 1/2 tbsp warm water

How to make your castella cake:
  1. Prepare your baking pans by cutting parchment paper to properly fit the pan. Spray loaf pans with non-stick cooking spray and spread evenly with pastry brush. Put parchment paper in pans and set aside. Make sure paper sticks to pans perfectly.
    (You can also use a square pan if desired)
  2. Preheat oven to 160 C. 
  3. Sift bread flour (I found it once is enough). 
  4. Add 2 1/2 tbsp warm water to honey and whisk well.
  5. Crack eggs and with a stand mixer or hand-held mixer, whisk until combined. Add sugar, and beat on high speed until pale yellow and volume of eggs increased about 4 times. The texture should be thick and fall in ribbons.
  6. Add honey mixture and whisk to combine.
  7. Add bread flour at three separate times by 1/3 cup each. Whisk for 15 seconds for each addition and do not overmix.
  8. Pour batter into pans about 80% full and using skewer, draw zigzag line to remove air bubbles.
    (Drop your mixing bowl on counter can help remove extra air bubbles.)
  9. Level batter in each pan, and drop pans on counter to future remove air bubbles.
  10. Bake for 35 minutes until golden brown and toothpick inserted in the center comes out clean. 
  11. Leave in the oven for a few mintues and keep oven door ajar to allow sponge to flatten itself.
  12. Mix honey with warm water and brush the top of the cake generously with pastry brush.
  13. Invert your loafs on plastic wrap (top facing down), gently peel off the parchment paper and wrap the cake well.
    (This keeps it moist and stay in shape.)
  14. Place in refrigerator overnight. To serve, slice off sides of cakes and cut into 1 inch thick slices.
  15. To store, wrap individual pieces with plastic wrap and freeze up to a month or keep in fridge up to 5 days.
With all my love <3
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