• May
  • 18
  • 2012

oreo cheesecake

I had a packet of Oreo’s from a while back when Coles had them on special for $1, so I thought why not make something a little classy yet cute? I went on a hunt to find the perfect oreo cheesecake recipe and this did me proud!

What I liked about this recipe is that its not too dense or too light. Its just perfect. I love the creaminess and smoothness of the mixture, combined with the biscuit crunch…it certainly makes for a crowd pleasing dessert for the young and old.

 

RECIPE FOR OREO CHEESECAKE
Adapted from Gourmet Getaways with slight modifications

Serves: 12
Prep time: 20 mins
Chill time: 6 hours (min)

Ingredients

Base
80gm butter, melted
250gm Oreo biscuits

Cheesecake
200gm white chocolate
250ml pouring cream (regular unthickened)
375gm Philadelphia Cream Cheese
1 tsp vanilla
1/2 cup caster sugar
1/4 cup boiling water
3 tsp gelatine

Top decoration
Whipped cream
12 halved oreo cookies

Method

1. Place the biscuit base ingredients in a food processor and pulse until it reaches a fine breadcrumb stage.

2. Press crumbs into a 12 cupcake base and refrigerate.

3. Combine water and gelatine and stir until fully dissolved.

4. Warm the cream and white chocolate in a double boiler and stir until smooth. Allow to cool until room temp.

5. Combine the cream cheese, vanilla and sugar in a food processor until the mixture is smooth and the sugar is dissolved. Add the white chocolate mixture to the food processor and combine. Pour the gelatin into the food processor and continue to mix the cheesecake filling until smooth.

6. Pour the filling into the prepared biscuit base.

7. In a piping bag, pipe out the whipped cream for the top decoration and finally put an oreo on top. Chill until set for at least 6 hours.

Note: I use cupcake cases first then before serving, take them out and place onto plate.


  • Nov
  • 12
  • 2011

oreo buttercream chocolate cake with choc ganache

oreo cake

This cake combines both my love for chocolate and oreos. Ever since I found the perfect moist chocolate cake, thanks to my beautiful Aunt Nola, I’ve added many frosting variations to it. I’ve tried making this cake with an orange cream cheese frosting, strawberry buttercream and the classic chocolate ganache. All of them go down pretty well with this cake. But how about combining this chocolate cake recipe with buttercream + chocolate ganache and oreo biscuits? Its absolutely delightful and heavenly! Even my neighbours couldn’t thank me enough. But I really do apologize for the ugly looking cake as I am not a perfectionist in cake decorating. Can you tell I sliced my cake in 3 different heights…gaah! The perfectionist cake department would have to be my sis. Mashallah, she is one good baker and so is her hubby ( I think they might even open a cakery soon).

But don’t judge a book by its cover, because this cake is to die for!

RECIPE FOR OREO BUTTERCREAM CHOCOLATE CAKE WITH CHOC GANACHE
Oreo buttercream recipe adapted from various sources
Chocolate cake recipe adapted from my Aunt Nola
choc ganache recipe adapted from Nigella Lawson

Serves: 12
Prep time: 30 mins
Bake time: 1 hour
Assembly time: 10 mins

Ingredients for chocolate cake

2 cups plain flour
1 tsp bicarbonate soda
1 tsp baking powder
3/4 cup cocoa powder
2 cups caster sugar
1 tsp salt
1 cup milk
1 cup vegetable oil
2 eggs
1 tsp vanilla essence
1 cup hot coffee (made from 1 tsp coffee)

Method for chocolate cake

Preheat oven to 170°c.

Line the base and sides of a 20cm diameter springfoam tin with baking paper.

Sift all the dry ingredients into a large bowl.

Pour all the wet ingredients into another large mixing bowl. Beat with an electric mixer until combined.

Then gradually add the dry ingredients into the wet bowl. Fold until well combined.

Pour batter into the cake tin and bake for 50-60 minutes until a skewer inserted comes out clean.

Ingredients for  buttercream

120g butter, softened
1 1/2 cups icing sugar, sifted
2 tbsp milk
2 cups broken oreo cookies

Method for buttercream

Use an electric mixer to beat the butter until it forms a pale colour. Then gradually add milk and icing sugar, beating until well combined. Finally add the broken cookie pieces and fold mixture.

Ingredients for choc ganache

200 g dark chocolate
50 g butter (or 160ml cream)
120ml milk

Method for choc ganache

In a saucepan, heat milk, butter and dark chocolates until melted. Stir to combine.

 

To assemble:

Once the cake it cooled, cut it in 3 even layers. Spread the oreo buttercream on the bottom layer and put the cake on top. Repeat this again. Then finally pour the chocolate ganache, covering the entire cake evenly.


  • Nov
  • 01
  • 2011

moist banana cake with cream cheese icing

banana

We love bananas! But, ever since the floods hit Queensland a couple of years back, we’ve stopped buying bananas. They were as high as $14.99 a kilo, yikes! However recently, prices started to drop to around $5-6 (at the market) and now we’re back  to eating them again!  But if you go to the local supermarket here,  they’re still selling them for around $9.

banana cake

For this cake, I used 4 really old and black bananas.  I bought them for $3.99 a kilo at the market.   Dad said ‘Wow, you must be rich!’ thinking that I had spent $10 a kilo just to make this cake! The secret to making a perfectly moist and yummy banana cake is to use extremely and I mean extreeeeemely ripe bananas to get the flavour, look and texture right. There was once when I used ordinary yellow bananas, it didn’t turn out quite as nice. So don’t be fooled by these pictures that have a yellow banana in the background, it has to be black and mushy, ok?

banana cake

Apart from celebrating the drop in banana prices, this cake was served exclusively upon the arrival of my aunt and uncle who came down to visit us from Malaysia. This is for you Uncle Dil and Aunty Nola, love you heaps!

RECIPE FOR MOIST BANANA CAKE WITH CREAM CHEESE ICING
Adapted from Exclusively Food, with slight changes

Serves: 12
Prep time: 15mins
Cook time: 1 hour

Ingredients

For cake:
1 1/2 cups self-raising flour
140g butter, softened
200g brown sugar
130g caster sugar
350g mashed ripe bananas ( 1.5 cups)
1/2 tsp vanilla essence
1/2 tsp bicarb soda
1/3 cup milk
2 large eggs
For cream cheese icing:
90g cream cheese, softened
45g butter, softened
210g (1 2/3 cups) icing sugar
1 1/2 teaspoons lemon juice

Method for cake

1. Preheat oven to 160 degrees Celsius fan-forced. If you don’t have a fan forced oven, preheat the oven to 180 degrees Celsius.

2. Grease the side and base of a 22cm diameter round cake pan. We use a springform pan for easy removal of the cake. Line base of the pan with non stick baking paper.

3. Place butter, sugar, banana, vanilla and eggs in a food processor.

4. Process for about 2 minutes. Scrape down sides of processor. Add milk and pulse to combine.

5. Sift flour and bicarb soda together into a large bowl. Add flour mixture to food processor and process until just combined.

6. Pour batter into prepared pan and bake for about 50-60 minutes, or until a skewer or knife inserted in the centre of the cake comes out clean.

7. Leave cake to cool on a wire rack.

8. Spread cooled cake with cream cheese icing.

 

Method for icing

Beat cream cheese and butter with an electric mixer until creamy. Add sifted icing sugar and beat until smooth. Add lemon juice and beat to combine. Spread icing over top and sides of cooled cake


  • Aug
  • 19
  • 2011

chocolate ripple bites

I’ve been attending Aussie Muslims (forum) iftaar for 3 years consecutively now. And at every single iftaar, a sister (May Allah reward her) never fails to make these super cute bite size dessert. Though, she puts a bit more effort into them by drizzling over some chocolate for that finishing touch. I just topped mine with a slice of strawberry. Now these are on their way to my sister in laws house, for iftaar. Impressive much?

RECIPE FOR CHOCOLATE RIPPLE BITES

Makes: 25
Prep time: 20mins
Chill time: min 6 hours (recommended overnight)

Ingredients

400g Arnotts chocolate ripple biscuit (1.5 packets)
600ml thickened cream
1/3 cup caster sugar
1 tsp vanilla essence
5 strawberries, sliced

Method

1. Using an electric mixer, whip the cream sugar and vanilla essence until thickened.

2. Lay 25 biscuits on a tray and put a dollop of cream mixture then sandwich it with another biscuit on top. Do this for the remaining 24 biscuits.

3. Using a star nozzle, put some mixture into the nozzle bag and squeeze the cream to form a nice shape.

4. Top with a strawberry slice and refrigerate for at least 6 hours, but I recommend refrigerating overnight.





Comments Off
Category: cake, cookies, desserts, in my kitchen
  • Aug
  • 09
  • 2011

blueberry crumb cake

I love reading The Pioneer Woman. I think she is a fabulous writer, cook and photographer. She has been blogging for quite some time now and while I was browsing her blog, I came across this recipe. Though, I have to admit my cake is nothing compared to hers, so please head over there to check out her amazing blueberry crumble cake *drools*.  Mine, on the other hand, just doubled up in size. I accidentally read the method wrong and instead of using a large rectangular pan, I used a small round baking pan! But do come back here to try out the recipe. I’ve translated the American cooking measurements as I don’t like how they use ‘stick’ for butter.

RECIPE FOR BLUEBERRY CRUMB CAKE
Adapted from The Pioneer Woman

Serves: 12
Prep time: 10mins
Cook time: 45mins

Ingredients

For the cake:
1/4 cup butter + 1 tbsp additional butter
3/4 cup sugar
1 whole egg
1/2 tsp vanilla essence
2 cups flour
2 1/4 tsp baking powder
1/2 tsp salt
3/4 cup milk
2 cups fresh blueberries

For the topping:
6 tbsp butter
1/2 cup sugar
1/2 tsp cinnamon
1/2 cup flour
1/4 tsp salt

Method for Cake

1. Preheat oven to 170 degrees. Grease a 20 x33 cm baking pan and line with baking paper.

2. In a mixing bowl, combine butter and egg with cinnamon and sugar.

3. Add vanilla and mix.

4. Add flour mixture and milk alternately until totally incorporated. Do not overbeat.

5. Stir in blueberries until evenly distributed.

6. Pour batter in the baking tin.

7. In a separate bowl, combine topping ingredients with bare hands until it forms to a biscuit crumble. Sprinkle over the top of the cake.

8. Bake cake for 40 to 45 minutes, or until golden brown. Sprinkle with sugar.





Comments Off
Category: cake, desserts, in my kitchen
  • Aug
  • 01
  • 2011

moist carrot cake with lemon & cream cheese frosting

I have been making this carrot cake for years but sadly I have forgotten where it originated from. So I cannot take credit for this absolutely divine carrot cake,  though, I did make it myself (countless times) and photographed it; and its always a winner, hands down! Let me tell you, its so soft and moist and I usually would cover the entire cake with chopped walnuts, unfortunately I didn’t have enough at the time of baking it, so I just sprinkled a bit over the top. But if you do, please, please be generous. It just brings it all together, Yum!

RECIPE FOR MOIST CARROT CAKE WITH LEMON CREAM CHEESE FROSTING

Serves: 12
Prep time: 20mins
Cook time: 50mins

Ingredients

Cake:
1 cup plain flour
1 cup sugar
1/2 cup vegetable oil
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cinnamon
1 cup grated carrots
Pinch of salt
2 eggs

Icing:
50g butter, melted
90g cream cheese, at room temperature
1/2 cup walnuts, chopped
1.5 cup icing sugar
1.5 tsp lemon juice, sift out pulp

Method for Cake

1. Preheat oven to 170 degrees. Grease a round baking tin and line bottom and sides with baking paper.

2. In a large bowl, mix sugar, oil and eggs using a hand whisk until just combined. Do not overwhisk.

3. In another bowl, sift together flour, salt, baking soda, baking powder, and cinnamon.

4. Then add step 3 to the liquid mixture in step 2 and combine well with a spatula.

5. Add carrots and fold mixture.

6. Pour into the pan and bake for 50 minutes until a skewer inserted comes out clean.

7. Cool completely before putting the icing on.

Method for Icing

1. In large bowl, mix butter and cream cheese with an electric mixer.

2. Add sugar and lemon juice. Mix again until creamy.

3. Spread generously onto cake and drizzle the nuts all over.



Flickr Stream