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No Bake Strawberry Cheesecake

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22
Jul

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No Bake Strawberry Cheesecake

by Michele Ow

Try this moist and light No Bake Strawberry Cheesecake for a lazy high-tea weekend that is amazingly delicious!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 10 mins Ready in : 145 mins Serves : 12

INGREDIENTS:

  • For the Crust
    • 85g Butter, melted, plus extra for tin
    • 140g Digestive biscuits, crushed into fine crumbs
    • 1 tbsp Sugar, or ½ lemon’s zest or 1-2 tablespoon cocoa powder (optional)

    For the Cheesecake Filling

    • 600g Philadelphia Cheese, or other full-fat soft cheese
    • 200g Caster Sugar (may be reduced to 100g)
    • 400ml Heavy Cream, whipped and chilled
    • 2 tsp Lemon Juice
    • Cut strawberries or Jam
    • 3 tsp Gelatin in 3 tbsp boiling hot water

DIRECTIONS:

  1. Position an oven shelf in the middle of the oven. Preheat the oven to 160°C. Line the base of a 23cm springform cake tin with parchment paper. For the crust, melt the butter in a medium pan. Stir in the biscuit crumbs and sugar so the mixture is evenly moistened. Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling. Brush the sides of the springform tin with melted butter.
  2. ***Alternatively, you may simply want to chill the crust to have a different crust texture from the New York baked version.
  3. Beat the very chilled heavy cream until stiff.
  4. For the filling, in a table top mixer fitted with the paddle attachment, beat the soft cheese and lemon juice at medium-low speed until creamy, about 2 minutes. With the mixer on low, gradually add the sugar, then the cooled gelatin and, scraping down the sides of the bowl and the paddle twice.
  5. Fold in heavy cream and cut fruit into the cream cheese. Pour the filling into the tray and smooth the top before setting the tray into fridge to set (minimum 2 hours for full sized cake).
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Double Chocolate Chip Cookies

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22
Jul

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Double Chocolate Chip Cookies

by Trish Yee

Take your love of chocolate to a new level with these soft double chocolate chip cookies.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 10 mins Ready in : 25 mins Serves : 18

INGREDIENTS:

  • 280g All-purpose Flour
  • 65g Baking Cocoa
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • 227g Butter
  • 200g Packed Brown Sugar
  • 150g Sugar
  • 1 tsp Vanilla Extract
  • 2 nogs. Eggs
  • 250g Semi-sweet Chocolate Chips

DIRECTIONS:

  1. Preheat oven to 170°C.
  2. Combine flour, cocoa, baking soda and salt in a small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in a large mixing bowl until creamy. Beat in eggs for about 2 minutes or until light and fluffy. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
  3. Bake for 8 to 10 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
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Coconut Ice Cream

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22
Jul

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Coconut Ice Cream

by Julie Yee

Enjoy the taste of Thailand with this creamy Coconut Ice Cream which taste amazing by its own or top it with any of your favourites topping for a different flavour!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 60 mins Cook : 0 mins Ready in : 60 mins Serves : 2

INGREDIENTS:

  • 120ml Dairy Cream (35% fat)
  • 100ml Coconut Cream
  • 150g Coconut Water
  • ¼ tsp Salt
  • 2 nos. Pandan Leaves

DIRECTIONS:

  1. Pour coconut water and coconut cream together.
  2. Add in pandan leaves and bring mixture to boil. Cool it in an ice bath.
  3. Whip cream and add in condensed milk.
  4. Fold the 2 mixtures together.
  5. Churn in the ice cream maker.
  6. Serve with cream corn, canned fruits, sea coconut or peanuts.
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Durian Crepe

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22
Jul

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Durian Crepe

by Julie Yee

Enjoy the creamy and flavourful Durian Crepe with fresh Durian Cream that will leave you wanting for more!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 15 mins Ready in : 35 mins Serves : 8

INGREDIENTS:

  • For the Crepe
    • 5 nos. Whole Eggs
    • 50g Sugar
    • 60g Melted Butter
    • 120g Cake Flour
    • 1 tsp Baking Powder
    • 270g Fresh Milk
    • ¾ tsp Fine Salt

    For the Durian Cream

    • 200g Whipped Cream (35%)
    • 300g Durian Flesh
    • 2 tbsp Super Instant Custard

DIRECTIONS:

For the Crepe

  1. Mix all ingredients together & filter.

  2. Heat a non-stick small frying pan (preferably rectangle-shaped).

  3. Place a spoon of mixture onto it.

  4. Use small-medium fire to fry till light brown.

  5. To Assemble.

  6. Place 1 pc of thin sponge onto the crepe & put 1 big spoon of filling in the centre of the crepe and wrap.

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Earl Grey Hokkaido Chiffon Cupcakes

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22
Jul

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Earl Grey Hokkaido Chiffon Cupcakes

by Charlynn Gwee

Spongy and airy Early Grey Chiffon Cupcake filled with light Earl Grey Cream is the perfect dessert for an unforgettable dinner!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 20 mins Ready in : 530 mins Serves : 10 cupcakes

INGREDIENTS:

  • Egg Yolk Batter
  • 4 Egg Yolks
  • 35 g Icing Sugar
  • 40 g Vegetable Oil
  • 40 g Whole Milk
  • 1 Earl Grey Tea Bag
  • 75 g Cake Flour
  • Meringue
  • 4 Egg Whites
  • 100 g Caster Sugar
  • Filling
  • 200 g Whipping Cream, Chilled
  • 1 tbsp Icing Sugar
  • 1 Earl Grey Tea Bag

DIRECTIONS:

Cake Batter

  1. Infuse milk and earl grey leaves overnight, set aside to room temperature before using.
  2. Preheat oven to 160C.
  3. Whisk egg yolks with sugar.
  4. Add in oil and infused earl grey milk.
  5. Sieve in cake flour and set aside.
  6. Egg Whites: Whisk egg whites till foamy and gradually add in sugar.
  7. Whisk till almost stiff peak forms.
  8. Fold in meringue into the egg yolk mixture.
  9. Pour batter into chiffon cups and give it a few slam on the table.
  10. Bake in preheated oven for 20mins.
  11. Immediately oven turn and cool cake when it’s done.

Filling

  1. Whisk all ingredients together till stiff peak.
  2. Pipe into cupcakes and chill 2 hours before serving.
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Golden Kit Kat Brownie

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22
Jul

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Golden Kit Kat Brownie

by Mimi Wahadi

Have a break and have a devilishly good Golden Kit Kat Brownie shared by Chef Mimi Wahadi!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 30 mins Ready in : 45 mins Serves : 10

INGREDIENTS:

  • 95g Dark Chocolate Coverture
  • 95g Unsalted Butter
  • 90g Whole Eggs
  • 200g Fine Sugar
  • ¼ tsp Sea Salt
  • 1 tsp Vanilla Essence
  • 80g All Purpose Flour
  • 1 bar Kit Kat

DIRECTIONS:

  1. Preheat oven to 180°C.
  2. Butter a 7 inch round cake pan.
  3. In a bowl place the chocolate and butter on top of a double boil over simmering water until melted.
  4. In a bowl,whisk eggs,sugar,salt and vanilla essence until well blended.
  5. Whisk in chocolate butter mixture and add flour. Whisk until blended.
  6. Pour into the prepared pan and spread evenly.
  7. Place broken kitkat pieces on top of mixture.
  8. Bake for approximately 25-30 mins.
  9. Do not overbake!
  10. Insert a tooth pick and it is done when the tooth pick comes out clean.
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New York Style Cinnamon Crumb Cake

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22
Jul

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New York Style Cinnamon Crumb Cake

by Thripti Hinduja

A light and moist cake topped with a thick layer of cinnamon crumbs is a perfect addition to any brunch spread!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 25 mins Cook : 25 mins Ready in : 50 mins Serves : 10-12

INGREDIENTS:

  • Crumb Topping
  • 100 g Brown sugar
  • 60 g Sugar
  • 2 tsp Cinnamon
  • 110 g Butter, melted
  • 140 g Flour
  • Cake 
  • 80 g Butter
  • 80 g Sugar
  • 2 Eggs
  • 80 g Self-raising flour
  • 1 tbsp Vanilla extract

DIRECTIONS:

  1. First make the crumble mixture
  2. Mix all the ingredients together until it comes together like dough.
  3. Refrigerate while making the cake batter.
  4. To make the cake, follow step 5 to 12.
  5. Cream the eggs and the sugar until it is light, pale and creamy.
  6. Add in one egg and mix it until well incorporated.
  7. Then add in 2 spoonfuls of the the flour.
  8. Stir in the other egg and then the vanilla extract.
  9. Fold in the rest of the flour.
  10. Place the batter in a cake tin lined with parchment.
  11. Top it with the crumble mixture.
  12. Bake in a preheated oven at 180 C for 25 minutes or until done.
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Classic Waffles

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22
Jul

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Classic Waffles

by Susanne Despature

A popular snack worldwide, waffles can be eaten for breakfast, lunch and dinner. Here’s our version of classic waffles – fluffy, moist and tasty. Serve it with your favourite ice-cream, topped with chocolate sauce, whipped cream or icing sugar! 

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 5 mins Ready in : 15 mins Serves : 2

INGREDIENTS:

  • 1 cup (160g) Plain flour
  • 1¼ tsp (10g) Baking powder
  • 2g Salt
  • 2 Egg yolks
  • 2 Egg whites
  • 1½ tsp Vanilla extract
  • ½ cu (100g) Milk
  • 4 tbsp Melted butter
  • 3 tbsp (60g) Fine sugar

 

DIRECTIONS:

  1. Heat the waffle iron.
  2. Mix flour, salt and baking powder in a medium bowl.
  3. Measure milk, cream and melted butter in a measuring jug; mix in the egg yolk and vanilla.
  4. Pour the mixture into the dry ingredients and whisk until just mixed.
  5. In another bowl, beat the egg white to soft peaks. Sprinkle in sugar and continue to beat until the peaks are firm and glossy.
  6. Drop the whipped egg white onto the batter and fold in with a spatula until just incorporated.
  7. Pour the batter onto the hot waffle iron and cook until the waffle is crisp and golden (follow the manufacturer’s instructions for timing at first and then adjust to your liking).
  8. Set the waffle directly on the oven rack to keep it warm and crisp. Repeat with the remaining batter, holding the waffles in the oven (don’t stack them).
  9. When all the waffles are cooked, serve immediately with chocolate, whipped cream or icing sugar.
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German Chocolate Fudge Cupcakes

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22
Jul

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German Chocolate Fudge Cupcakes

by Jehanne Ali

German Chocolate Fudge Cupcake is a melt-in-your-mouth and moist Chocolate Fudge Cupcakes topped with a thick layer of fragrant coconut pecan frosting!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 20 mins Ready in : 40 mins Serves : 6-8

INGREDIENTS:

  • 1 cup Plain flour
  • 1 cup Sugar
  • 1/2 cup Cocoa powder
  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • A pinch of Salt
  • 1 Large egg
  • 1 tsp Vanilla extract
  • 1/4 cup Melted butter ( unsalted)
  • 1/2 cup Milk
  • 1/2 cup Hot water
  • 1 tbsp Plain yogurt ( optional)
  • Note: Addition of yogurt is not only healthy but brings moisture to the cake.

DIRECTIONS:

  1. In a bowl, combine flour, sugar, cocoa powder, baking soda, baking powder and salt.
  2. In a separate bowl, whisk the egg with vanilla, melted butter, milk, hot water and yogurt.
  3. Add into the flour and mix well.
  4. Pour into cups until ¾ full and bake at preheated oven of 170 ºC for 18-20 mins. 
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Chocolate Rocher Cupcakes

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22
Jul

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Chocolate Rocher Cupcakes

by Michele Ow

Utterly irresistible Ferrero Rocher stuffed chocolate cupcakes, topped with a rich and indulgent Nutella chocolate buttercream.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 15 mins Ready in : 35 mins Serves : 8

INGREDIENTS:

  • 115 g Lightly salted butter (Cupcakes)
  • 115 g Caster sugar (Cupcakes)
  • 2 Large eggs (Cupcakes)
  • 115 g Self-raising flour (Cupcakes)
  • 30 g Cocoa powder (Cupcakes)
  • 1/2 tsp Vanilla extract (Cupcakes)
  • 2 tbsp Milk (Cupcakes)
  • 8 Unwrapped Ferrero Rocher chocolates (Cupcakes)
  • 50 g Butter (Nutella Buttercream)
  • 50 g Nutella (Nutella Buttercream)
  • 100 g Icing sugar (Nutella Buttercream)
  • 25 g Cocoa powder (Nutella Buttercream)
  • 2 tbsp Cream (Nutella Buttercream)
  • 15 g Hazel nuts

DIRECTIONS:

  1. Preheat the oven to 180 degrees C.
  2. Cream the butter and sugar together until light and fluffy.
  3. In a separate bowl, sift together the flour and cocoa powder. Gradually add the eggs and dry ingredients, mixing until well combined.
  4. Beat in the vanilla extract and milk.
  5. Line a cupcake tin with 8 cases and divide the mixture evenly into them.
  6. Bake the cupcakes for about 15 minutes, or until the cupcakes feel firm to the touch.
  7. Cool completely.
  8. Meanwhile, make the buttercream.
  9. Cream the butter until light and fluffy. Beat in the Nutella.
  10. Sift in the icing sugar and cocoa powder.
  11. Finally beat in the milk until you have a creamy mixture, still firm enough to pipe with.
  12. Pipe the butter cream on top of the cupcakes.
  13. Top with a Ferrero Rocher
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