Archive for the ‘Cheese’ Category
This is take 2 of my yuzu cupcake series! If you haven’t seen take 1, you should definitely go and check it out!
Anyway, as I mentioned during take 1 yuzu, I wanted to experiment around with the cupcake base, this is the result of it! I think that the slightly bitter taste of the matcha powder goes better with the yuzu. It’s so exotically Japanese that I want to squeal and decorate it with sakura blossoms and stuff… *squeals*
This cupcake is not meant for people whose idea of matcha is heaven and earth jasmine green tea. That is not matcha. Matcha is more grassy(?) than that.
Pictured below: Grassy cupcake.
The next few weeks are going to be very exciting. Singapore is holding its next general elections and my generation is going to be voting for the very first time.
Maybe it’s a self-centered point of view but it feels like we are living in a time of change. The rise of social media and the internet have helped to level the political arena. It helps too that Singaporeans are generally well educated and (hopefully) able to make logical macro type decisions that will benefit the country. (or am i just deluding myself?)
Yet, there are still my peers living around me who remain steadfastly apathetic and live with their eyes closed. They are too content with the world that surrounds them. When everything is going well in your life, it becomes easy to forget about the less fortunate who are working harder than ever just to put food on the table, or the ones who fall through the gaps and are forgotten by society.
Be it for the ruling party or the opposition, I hope everyone will vote very carefully because this is a responsibility that should not be undertaken frivolously.
In this climate of severity, the cupcakes that I made this time round feel somewhat more mature than usual. It might be the bitter tang of the yuzu fruit, or the heavy texture of the chocolate cake, but everything about it screams “adult”.
It’s been a long and bad week.
The markets are down, my test was disgusting *@#* and people were mean.
You know it’s been a bad week when you tally the junk food count and it goes something like this.
1) Slices of cheesecake, 4
2) Chocolate consumption in weight, 300gram
3) Chocolate chip cookies eaten, 10
4) Ice cream in number of scoops, 4
5) Burger King meals eaten whilst having project meeting, 2
6) Coke drunk, 1 bottle
7) Cereal eaten at midnight, 4 bowls
The list goes on…and I was only in school for 3 days!
You must be wondering why I still can fit through my doors. Not for long I’m sure, if this keeps up. So imagine my relief when I found a cheesecake recipe that both satisfies my need for comfort food and doesn’t weigh too heavily on the tummy fats. Read the rest of this entry »
I haven’t updated in ages I know. My bad.
So anyway, after 3 years of loveydovey-ness, i finally found out that my boyfriend dislikes chocolate! Oh the horror. This took place a month before valentines day.. and after giving him chocolate related foods for the past two years… oh the horror…lets not dwell on the past.. horror…
In addition, my boyfriend, (whom i have named BUNNY, solely because it rhymes with honey and wunny- do you pity him already?) NEVER eats enough vegetables. I tell him that he would never be able to poop properly if he doesn’t ingest sufficient bowel-moving, earth-shaking fibre. But does he listen? No. So of late I have been trying to sneak fibre into the cakes and cookies that I bake for him.
I am the mastermind! Beware my schemes!
I’ll be honest with you, this is the first time that my carrot cake has succeeded. And, this is NOT the first time that I have attempted carrot cake. This carrot cake right there below this line, has gotten rave (hopefully not out of sympathy) reviews and devouration (not quite a word, but an awesome descriptor).
EDIT (12 MAR 2011): I baked the cake again to use up my excess cream cheese frosting. It’s just as awesome as the last time. =) So don’t worry and go ahead and bake this!
Christmas is an awesome time of the year. Especially when Mel is Santa. =) I know it’s a waste to use ramekins for cheesecake purposes but but… all my souffle attempts have not been blog post worthy. And the ramekins photograph so beautifully with the cheesecake.
Gourmet! These babies are gourmet! Not even available off the shelf in Singapore, she got them from the UK. This must be love. And there are 4 in the set, what an awesome number that is for baking. 1 souffle for my sister and 3 for me. =) Awesome. Read the rest of this entry »
I love black bottomed cupcakes. I always bake these when I have cream cheese to clear or if I need some cupcakes to bribe my way past something. (I’m always late for meetups. When I bring food, I get forgiven more easily)
So the other day, I was baking these cupcakes to clear off the remnants of cream cheese from my cheesecake 2 posts away… and I got to thinking how black bottomed cupcakes are essentially a realistic representative of how important diversity is in our world. The cupcakes would taste (frankly) like crap if it was only the cheese part or only the chocolate part. It is the marriage of the two vastly different tastes that makes it quite so awesome.
adapted from allrecipes.com, I normally halve the cheese mixture which I have calculated in the recipe below.
- 4 ounce cream cheese, softened
- 1 small small egg
- 1/6 cup – 1 tbsp white sugar
- 1/16 teaspoon salt (i just leave this out)
- 1/2 cup finely chopped white chocolate (I have tried this with dark chocolate and stuff but white chocolate gives it the best taste.)
- 1 1/2 cups all-purpose flour
- 1 cup white sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup water (I use milk)
- 1/3 cup vegetable oil
- 1 tablespoon cider vinegar
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
- In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate and set aside.
- In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt.
- Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended.
- Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
- Bake in preheated oven for 25 to 30 minutes.