Cheese Cake

Ingredients
300g philly cream cheese
1/2 cups white sugar
1 tablespoon custard powder
1 teaspoon vanilla essence
250ml double cream
6 pieces of digestive biscuits crushed




Preheat oven to 350 degrees F (175 degrees C.) Mix cracker crumbs and melted butter . Press into the bottom of a 9 inch pie plate. Refrigerate crust while making filling.


Using an electric mixer, beat the cream cheese and sugar until light and fluffy. Beat in the eggs, one at a time. Then add custard powder and vanilla essence, until blended.

In a medium bowl, whip cream until soft peaks form and gently fold in the whipped cream to the cream cheese mixture.


Fill roasting pan with boiling water to reach halfway up the sides of the cheesecake pan. Bake for 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour.
Then place in the refrigerator for at least 3 to 4 hours before serving.


Tips
Simply leave the door of the oven closed, turn off the heat and let the cheesecake cool for at least an hour. This helps prevent the cheesecake from sinking in the center. 

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Cheeky Smiley Cookies Recipe

                                         
Ingredients

1 cup butter, soften

1/2 cup white sugar 
1/4 cup dark soft brown sugar
2 eggs
2 tablespoon milk
1 1/2 cup all purpose flour
1 cup self raising flour
1 teaspoon vanilla extract

Ingredient for Cookies Decoration

Tate and Lyle royal icing sugar 
Food colouring

Direction

1. In a mixing bowl, cream butter and sugar. Add eggs followed by milk and vanilla extract. Beat until light and fluffy.
2. In a separate bowl, combine flours, gradually add to creamed mixture and mix well.
3. On lightly floured surface, roll the dough to 1/4 inch thickness. Cut using cookie cutter of your choice.
4. Place cookies on baking sheets. Bake at 175 degrees C for about 10 minutes or until lightly brown.Cool on wire rack.
5. When cookies have cooled, mix cookie icing following instruction from the royal icing sugar box and start decorating. Have fun
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Candy Cane Recipe

Cookies for Kids Party



Ingredient
3/4 cup butter, soften
1 cup sugar
1 egg
1 teaspoon vanilla extract
2 1/4 cup all purpose flour
food coloring green, red

Instruction
1. preheat oven to 180 degrees C
2. in a large bowl, cream butter and sugar. Add egg and beat well. Stir in vanilla extract. Gradually mix in flour.
3. Divide the dough into 3 parts. Colour with red, green and the third one leave it plain.
4. Roll out a tablespoon of red dough and a table spoon of green dough until they are equally same lenght about 7 inch.
5. twist them into a candy cane, pinching the ends. Repeat by using your own combination of dough.
6. Bake on an ungreased baking sheet for 10-15 min or until set.

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Black Widow Choc Cake

Ingredient

1 cup butter, soften
3/4 cup black cocoa powder
1 cup white sugar
1 cup soft brown sugar
3 eggs
1 cup sour cream
1 cup self raising flour, sifted

Instruction

1. Preheat oven 180 degrees C. Grease baking tin (size 9" X 9" X 3")

2. Cream together butter and sugar until fluffy.Whisk in egg one at a time. Whisking well after each addition
3. Add in black cocoa powder, flour and sour cream and mix well.
4. Pour batter in prepared baking tin, bake for 30 minutes or until the cake spring back when lighty pressed in the centre.
5. Allow the cake to cool before serving.

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Karipap (Malaysian Curry Puff)

Ingredients for filling

5 small onion finely chopped
5 small cloves garlic finely chopped
500 g potatoes, peeled and cubed
2 tablespoon curry powder
1/2 tablespoon salt
1/2 tablespoon sugar
1 cube chicken stock ( optional for non vegetarian)

Instruction

1. Heat 2 tablespoon vegetable oil. Add onion and garlic and cook for about 3 minutes.  Later add 4 table spoon of water and curry powder into pan . keep stirring for another 3 minutes. until very fragrant.

2. Add the potatoes , salt, sugar and 2 cup of water to the pan and cook over low heat for about 30 minutes or until the potatato tender and water reduced.

3. Allow filling to cool.

 
Ingredient for dough

500 g plain flour
1and1/2 teaspoon salt
150g shortening or margarine
1 cup of water you might need more or less


Instruction


1.  To make the karipap pastry combine flour, salt and shortening. add water and bring dough together. If the dough turn out hard just add a tablespoon of water at a time.
2. Turn out onto a lightly floured surface and bring together to form a smooth ball. divide the dough into four. 3. To make it easier to work with., roll one piece out until it is very thin. Cover the remaining pastry until you are ready to use it.
4. Using a 10 cm diameter cutter, cut out circles from pastry.

5. Place generous tablespoon of potato filling in the centre of each circle and fold over to make semicircle make repeated folds on the rounded edge by folding a liitle piece of the pastry back as you move around the edge. continue with the remaining pastry and filling
6. Heat oil in deep heavy-based pan or deep fryer. it is important not to have the oil too hot or the karipap will burn. cook it until golden brown. Drain on paper towel. Ready to serve.


Tips

If you are having trouble with the folding ; tips  press  firmly to seal and use floured fork to press the edges.

 Fresh (uncooked) karipaps are suitable to be frozen up to 3 weeks.

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Express Cinnamon Puff

 Ingredient

1 thawed rolled puff pastry sheet
1/3 cup soft brown sugar
1 teaspoon cinnamon powder
 Milk to wet the pastry sheet

Instruction

1. Preheat oven 180 degrees C. Mix brown sugar and cinnamon powder in a small bowl.

2. Unfold puff pastry sheet on a lightly floured surface and brush the surface of pastry sheet with milk.

3. Sprinkle the sugar mixture onto it.

 4. Starting at the short sides, fold pastry toward centre.

 5. Sprinkle sugar mixture on one side of the pastry. Fold one side over the other, making four layer rectangle.

 6. Cut the pastry about 3/4 inch thick and place the cut about 2 inches apart on baking sheet.

7. Bake for 20-25 minutes or until golden brown. Remove from baking sheet and cool on wire rack

 Tips

Suggestion for decoration, drizzle cooled pastry with melted chocolate or glazed icing

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Curry Puff

Ingredients

5 small onion
5 small cloves garlic
500 g potatoes, peeled and cubed
2 tablespoon curry powder
1/2 tablespoon salt
1/2 tablespoon sugar
1 cube chicken stock ( optional for non vegetarian)


Instruction

1. Defrost the rolled puff pastry while preparing the filling in a heavy based frying pan.

2. Heat 2 tablespoon vegetable oil. Add onion and garlic and cook for about 3 minutes.  Later add 4 table spoon of water and curry powder into pan . keep stirring for another 3 minutes. until very fragrant.

3. Add the potatoes , salt, sugar and 2 cup of water to the pan and cook over low heat for about 30 minutes or until the potatato tender and water reduced.

4. Allow filling to cool.

 
5. Preheat oven  to 180 degrees C.
6. Cut pastry sheet into squares. place a generous of tablespoons filling in the centre  of each pastry, lighty brush the edges with beaten eggs.
7. Carefully fold the pastry over to make a pillow shape. Press the edges with a floured fork, to decorate and gently transfer to the baking trays.

8. Continue with remaining pastry and filling. Glaze pastry with beaten egg. bake pastry for 20-30 minutes or until pastry golden brown.
Remaining filling can be kept frozen up to 2 weeks.

Tips

Before removing the pastries from oven, lift them gently off the tray and check the bottom of the pillow to make sure the pastry is thoroughly cooked.

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My Favourite Cupcakes

Just want to share this with you guys out there. This is actually my brownie recipe which I used to bake in mini muffin cases. Try and have a go & good luck.

Ingredients
125g dark chocolate, melted
90g butter , soften
3/4 cup sugar
3 eggs
2/3 cup all purposeflour
1/4 cup cocoa
1/2 teaspoon baking powder
3/4 cup mini chocolate chip

Instruction
1. Whisk butter, melted chocolate and sugars in large bowl until combined. Whisk in egg, one at a time.
2. Whisk in sifted flour, cocoa and baking powder
3.Once the mixture well combined, fold in chocolate chip.
4. Spoon mixture into prepared casses. It will be easier to use a pipping bag fitted with a wide nozzle or a ziplock bag.
5. Bake for 15-20 minutes in preheated oven 180 degrees C or until springs back to the touch.
6. leave the cup cake to cool before decorate.

Frosting Ingredients
200g full fat cream cheese, at room temperature
100g soft unsalted butter
600g icing sugar , sieved
1 teaspoon vanilla extract

1. Put all the ingredient in a mixing bowl. Slowly mix together using electric mixer until light and fluffy.
2. If the mixture is slightly runny, add a little more icing sugar.

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This is something that I found in Youtube that will guides you on how to decorate your cupcakes, just like mine.