Cookies and Cream Cheesecake Cupcake

Hi brilliant bakers, cupcake lovers and to you who take time to just have a glimpse in what inside of this. Maybe you like the cupcake photo, curious about the recipe or whatever it is I hope you find something interesting here..

It has been awhile since my last post. Things got busy, from new place, new job environment and new people. There's a lot of adjustments so I just remind my self that change is the only constant thing in this world.. Change is always been a good thing to me, of coarse adjustment is another thing. Change makes someone realize how much more there is need to learn, and in every steps it is the experience that  really counts. Experience that makes you grow and makes you be better and wiser each passing day.
One of this is, I tend to be a worst spender, buying things I don't really need but now I appreciate every penny that I received and making sure I still have something to share with others and to the church. Surely without this experience I am still on my old selfish ways. Here are some of His words that I hold unto in terms of financial constrain or in general, His words are really powerful.

And God is able to give you more than you need, so that you will always have all you need for yourselves and more than enough for every good cause. 2 Corinthians 9:8

I know what it is to be in need, and I know what it is to have plenty. I have learned the secret of being content in any and every situation, whether well fed or hungry, whether living in plenty or little. Philippians 4:12

"For I know the plans have for you"declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future. Then you will  call on me and come and pray to me, and I will listen to you. |You will seek me and find me when you seek me with all your heart. Jeremiah 29: 11-13

And since baking is my passion, sharing it is a pleasure to me, to bake and to share., though sometimes the outcome is not always perfect that cannot be share at all.

Adapted barely to Martha Stewart's Cookin' and Kicken'.

Yields about 24 cupcakes

You will need:

34 oreos, 24 left whole and 12 coarsely chopped

3 bars (24ounces) cream cheese, softened

3/4 cup granulated sugar

1 teaspoon vanilla extract

4 large eggs, lightly beaten

1 cup all purpose cream or sour cream or heavy cream

Pinch of salt

Directions:

1. Preheat oven to 275 degree. Line standard cupcake pans with liners. Place 1 whole cookie in the bottom of each liner.
2. Beat cream cheese at medium speed using electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla.
3. Drizzle in eggs, a bit at a time, Beat in sour cream and salt. Stir in chopped cookies by hand.
4. Divide batter evenly among cookie-lined cups, filling each almost at the top. Bake rotating pans halfway through, until filling is set about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

Tips: Best served really cold! You can garnish with fresh whipped cream and crumbled Oreos if desired. 

Vanilla Cupcake

Hello Kitty is always been an all-time-favorite. These was made for my godchild's birthday who is turning Three in September and just like Hello Kitty she is just  so adorable and cute. I would like to make more cupcakes for her in the future.

For the cupcake making, the batter expand just the way I wanted it to be. I filled 1/2 of the cupcake container with the batter in contrast to the usual 3/4, as I want give enough room for the frosting. I used whipping cream for frosting, light and not too sweet and topped with Hello Kitty fondant. 

You can make or buy fondant icing at your favorite baking supplies. I have used white fondant and just colored a small portion with black, yellow, and pink for the eyes, nose, and ribbon. I have attached a video bellow on how to make it. A little tip, you need to put a dusted corn starch or powdered sugar at the wooden, glass or stone surface that you are going to work with as it may stick into the surface as you roll the dough. It took me quite a while to make the Hello Kitty as I do not have enough equipment in fondant making. I still enjoy it though. Enjoy Baking.

Adapted barely from Allysa Torey and Jennifer Appel's The Complete Magnolia Bakery Cookbook, Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen.
Yields about 24 cupcakes

You will need:

1 1/2  cups self-rising flour  (1+ cup self-rising flour = 1 cup sifted all purpose flour + 1 1/2 teaspoons baking powder  + 1/2 teaspoon salt)
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups granulated / castor sugar
4 large eggs at room temperature
1 cup milk
1 teaspoon pure vanilla extract
1 teaspoon pure vanilla paste (optional)

Procedures:

1. Prepare two standard 12-cup muffin tins with cupcake liners.
2. In a small bowl, combine the flour and set aside.  In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.  Add the sugar gradually and beat until fluffy, about 3 minutes. 
3. Add in the eggs one at a time, beating well after each addition. 
4. Add the dry ingredients in three parts, alternating with milk, vanilla extract and vanilla paste. With each addition, beat until the ingredients are incorporated, taking care not to over beat. Using a rubber spatula, scrape down the batter in the mixing bowl to make sure all the ingredients are well blended. 
5. Carefully spoon the batter into the cupcake lines, filling them about three-quarters full. ( I filled mine slightly less to give a room for more frosting).
6. Bake for 20-25 minutes or until cake tester inserted into the center of the cupcake comes out clean,  Cool the cupcakes in the tins for 10-15 minutes.  Remove from the tins and cool completely on a wire rack before icing.

Note:  If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30 to 40 minutes.

Tips: Cupcakes can be made up to 2 days before, store covered between layers of parchment at room temperature.

How to make Hello Kitty Fondant

Triple Chocolate Mousse Cake

Trice the chocolate, who wouldn't want that?  This was my younger sister's  birthday cake. She loves chocolate and she asked if I can make a mousse cake for her. Though I was thinking of a vanilla cake spongebob theme as I know she likes spongebob but anyway she's grown old for that thing now and it is still better if I ask the celebrant what does she prefer.

She loves the cake and everyone loves it, seriously. It is really a big deal to have a good recipe and proper baking directions. One thing you need to consider is over beating the heavy cream as it will turn into butter and can not be able to use. It is time consuming, you need a lot of hard work, a little delicate but it is really worth the effort. It is like baking three cakes in three batches as you need to wait for one layer to settle before you can add the other layer. Also, there is no flour needed and that what makes this cake very light, you do not get a heavy feeling, just do not eat this cake as a main course because you may end up finishing all of it.

The baking pan that I used is a springform pan which you can also used for cheese can. the bottom is detachable. This pan that i used 9x3 inches it is quite big. It doubles the size of an ordinary mousse cake which you can buy in your favorite bakeshop.

I garnished it with bittersweet chocolate shavings and yes, done!

Recipe was taken from Cookies Cupcakes and Cardio, it was my first time to try its recipe because of the positive reviews and it came out very good.

You will need:

Bottom Layer
7 oz bittersweet chocolate
3 oz butter (6 tbsp)
3/4 tsp espresso powder
pinch of salt
4 eggs, separated
1/3 cup brown sugar

Middle Layer
2 tbsp cocoa powder
5 tbsp hot water
7 oz bittersweet chocolate
1 1/2 cups cold heavy cream (whipping cream)
1 tbsp granulated sugar
1/4 tsp salt

Top Layer
3/4 tsp unflavored gelatin
1 tbsp water
6 oz white chocolate
1 1/2 cups cold heavy cream (whipping cream)

Directions:

Bottom Layer

1. Combine Chocolate, espresso powder and butter in a heat proof bowl. Melt in the microwave for 60 second intervals on 50% power. Mix until combined and melted. Allow to cool for 5 minutes. 
2. Separate eggs into two different bowls. Into the yolks, add the vanilla and whisk until combined. Add yolk mixture to chocolate mixture and stir to combine.
3. Into a stand mixer fitted with the whisk attachment, combine the egg whites and salt and whisk until frothy (about 30s). Add half of the brown sugar and whisk for about 30s. Add the remaining brown sugar and continue to whisk until soft peaks form.
4. Take 1/3 of the egg white mixture and fold with a spatula until no white streaks remain.
5. Place into  greased  9"x 3" springform pan and bake at 325F for 30-40 minutes. Set aside to cool completely.

Middle Layer

1. Mix the cocoa and water together and set aside.
2. Melt the chocolate in a heatproof bowl and stir until smooth.
3. Whip the cream, sugar and salt together until soft peaks form.
4. Mix the cocoa powder mixture into the melted chocolate until smooth. Add 1/3 of the whipped cream into the chocolate and stir until lightened. Add the remaining amount of whipped cream and fold into the spatula until no white streaks remain. Spoon mixture onto the cooled bottom layer and place into the refrigerator until set (about 30 minutes).

Top Layer

1. Mix the gelatin and water in a bowl and set aside for 5 minutes. Bring 1/2 cup of cream to a boil and pour over top of white chocolate. Add gelatin and mix until chocolate is smooth.
2. Whip cream in stand mixer until soft peaks have formed. Add 1/3 of the whipped cream into the chocolate and stir until lightened. Add the remaining amount of whipped cream and fold with a spatula until no white streaks remain.  Spoon mixture onto the cooled bottom layer and place into the refrigerator until set about two to three hours.

Garnish as desired.

Slice the chocolate mousse cake with a hot knife and serve immediately.

Toblerone Cheesecake

Most of you are maybe familiar with an over sized toblerone that has been popular recently or  I should say during festive season and yes it did reached into our cold storage. It takes the whole household to finish and as of this moment it did, at last, for the reason that I made something out of it. Toblerone Cheesecake. Toblerone is my father's favorite chocolate and incorporating it into cream cheese gives a different twist. He is not a food explorer but he did give my toblerone cheesecake a try and he did like it. He wants me to bake Toblerone cheesecake again!

RECIPE

You Will Need:
200g digestive biscuits, finely crushed
90g unsalted butter melted
300g philadelphia cream cheese
300ml double cream(lightly whipped)
200g toblerone, melted

Directions:

1. Lightly grease a 8 inches springform cake tin or mousse ring with butter. Crushed the biscuits and add the melted butter. Mix till combined. Press the mixture into the prepared tin. Refrigerate while making the cheesecake mixture. 
2. In a double broiler or using a bain-marie(water bath), melt the chocolate. Mixing continuously until the chocolate is smooth in texture.
3. In another bowl, mix the cream cheese until  well combine and free from lumps. Do not over beat. Mix the chocolate mixture together.
4. Pour the mixture into a prepared biscuit base.
5. Smoothing out the surface evenly.  Refrigerate  for at least 5 hours or overnight.
6. De-mould and cut into 12 pieces. I sliced my cheesecake into 8 pieces as we are a big eater of sweets. 
7. Wait for 8 -10 minutes before serving. Decorate as desire.

TIP:  Proper slicing should be implemented (I did mine with a trembling hand).  Using a long thin knife or flat edge cake knife.  Souk the knife into a hot water allow it to heat and dry with a clean towel before slicing the cake.  Repeat the procedure until you slice the whole cake. ENJOY!

SO EASY PEANUT BUTTER COOKIES

Heya guys!! Its been a busy April. I'm just amazed how everything happen so fast and how much time flies each day! So I bit we really have to treasure each single day. No matter what our situation in life is .

HAPPINESS IS A MATTER OF PERSPECTIVE. LEARN TO LIVE. LIVE TO LOVE. THEY ARE NEW EACH. WE ARE BOUND TO BE THE BEST THAT WE CAN.

I am just happy with what comes into my life now. Things happen the way I wanted it to be but I keep on reminding my self that if it goes on the wrong way  may I still have the courage to learn, to love and live on that  situation. There is so much I learnt and still keep on learning, its not just academically but also in terms of family relationship, life and being more responsible. I'm working of beautifying not my appearance(which i did on my previous years) but on my inner self, my soul and personality because I think that what matters. People will gratify for the way you look but the way you have treated them with kind heart and gentleness will always remain in there memories forever. These includes imparting your knowledge and sharing what you have. I want to explore the deeper meaning of breath, the things that are unseen, beyond and essential. 

I have something to inspire you all, I baked a very easy peanut butter cookies. To all the hard working Moms and ladies and guys who is trying to make there best in this busy world. If you want  to bake something but hesitant as your schedule may not allow? This one is for you, very convenient and at the same time yummy. With very rich creamy peanut and butter taste plus its so handy that you can just grab 'em while running through the train station in the morning, a healthy snack for kids and a share for office-mates. 

This cookies is just so easy to bake.You can do in less than 20 minutes . In just three step and pop, you got a freshly baked chewy cookies that you can grab on anywhere. 

A peanut butter lover is always the best! Everyone can do no wrong with this recipe!

RECIPE

You will need:

• 1 cup Smooth Peanut Butter
• 1/2 cup brown sugar
• 2 Tbsp flour
• 1 large egg

Directions:

1. Heat oven oven to 325 F
2. Mix ingredients until blended.
3. Roll into 24 (1 inch) balls. Place 2 inch apart on a baking sheet. Flatten each, in criss-cross patter with tines of fork.
4. Bake 15 min. or until lightly browned. Cool on baking sheets for 5 min. Remove to wire racks; cool completely.

TIP: It is best to use a good quality peanut butter, I mixed it with chunky peanut for a crunchy taste. Do not over bake. Enjoy!

VERY MANGO CUPCAKE

Its mango season!  I always love mango and I consider it as one of my favorite tropical fruit. Its always been part of my family's meal and I have grown eating mango from raw to ripe. 

Mangoes are generally sweet and it is widely used in cuisines specially in southeast Asia. In Philippines, unripe mango may be eaten with fish sauce (bagoong) or with a dash of salt. Dried strips of sweet, ripe mango are also popular and it is being exported internationally. Mangoes may be used to make juices, mango nectar, and as a flavoring and major ingredient in ice cream.

So to make the most of it, I have decided to bake a cupcake made up of mangoes. I used a regular cupcake recipe and I added mango as a main flavoring which is perfectly turned out moist and divine. The aroma of sweet mango can certainly smell even after it was baked. Its softness, fluffiness and distinct mango taste can make you even crave for more.

The thought of baking another mango dish comes up next.

Makes: 20-24 cupcakes

Prep Time: 30 minutes

Cooking Time: 18-20 minutes

You will need:

• 1 1/2 cups butter
• 1 1/4 cups brown sugar
• 6 medium eggs
• 1 teaspoon vanilla extract
• 1 tablespoon baking powder
• 3 cups cake flour
• 3/4 cup milk
• 2 large mangoes (pureed)

Directions:

1. Preheat oven to 350 C. Line 2 (12-cup) standard size muffin pans with chocolate liners. Set aside.
2. In the bowl of electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy.
3. Add eggs one at a time. Add vanilla extract, making sure to scrape bottom of the bowl with spatula.
4. Combine cake flour and baking powder in another  bowl. Gradually add half of dry ingredients to the batter.
5. Add milk making sure to scrape the bottom and sides of the bowl. Add the rest of the flour mixture.
6. Puree the mango, makes up to 2 cups. Add  1 cup of the puree in the batter and mix until combined. Reserve the rest of the puree for the filling.
7. Fill the cupcake 2/3 full and pip the filling at the center of each cupcake. Bake in the preheated oven for  20 to 22 minutes or until a cake tester inserted at the center comes out clean.
8. Cook cupcakes completely on wire racks before frosting.

Tip: You can put a small slice of mango at the center of cupcake before baking and skip the frosting.

Two-tone Cookie Dough Pretzel Bites

Its a cookie day! What I love most, aside for its two different color, is the combination of sweet soft  dough with chocolate chips and the chunky salty pretzel is so amazing. Dipped into semi-sweet chocolate.

APPLICATION: Life has two-sides, black and while, up and down, but that what makes it more meaningful and beautiful. Just like this pretzel dipping it into chocolate that makes it even better.

Each of us have battles in life; you cannot say "that wasn't so hard" or "that must be so difficult for you". Each of us is  facing an ocean in our life, and we have our own unique way how to get into the sea side. What I know is that it is not for a lifetime, you may get tired and weary and ask why? why me? why us? swimming makes you tired but hang in there, hold on, breath, your faith will get you on your way. The waves will spontaneously push you to a better place, a warmer season, where you are supposed to be.

GOD LOVES YOU. GOD LOVES US. WE CONTINUE TO BELIEVE IN HIM AND HIS PROMISES.