Oreo Strawberry Dessert Cups

< Back to Recipe Listings

OREO STRAWBERRY DESSERT CUPS

by ToTT

These delicious Oreo Strawberry Dessert Cups are perfect on any dessert table! Fresh strawberries with cream cheese frosting and crunchy Oreo crumbs make this a delicious delight – best of all, it’s really simple and quick to make!

#QuickBites

Cuisine: Western Course: Appetiser

Skill Level: Novice

Prep: 15 mins Cook: 10 mins

Ready in: 15 min Serves: 2 serving


INGREDIENTS:

  • ½ Cup Chopped Strawberries
  • 8pc Oreo Cookies
  • Sugar
  • 2 Tbsp Melted Butter
  • ¼ Cup Whipped Cream
  • 2 Tbsp Cream Cheese
  • Strawberry Puree

DIRECTIONS:

  • Mix chopped strawberries and 1 Tbsp of Sugar together. Keep aside.
  • Crush Oreo cookies in a food processor.
  • Put crushed Oreos into a bowl and add 2 Tbsp Melted Butter. Mix well.
  • Add Oreo mixture as the first layer on the cup and keep in the fridge for 10 mins.
  • In the meantime, prepare a bowl with ¼ cup whipped cream, 1 Tbsp sugar and 2 Tbsp Cream Cheese.
  • Beat with a whisk or mixer until stiff peaks.
  • Take Oreo cups out of the fridge and add sugar-coated strawberries as the 2nd layer, and the cream cheese frosting as the 3rd
  • Finish off the final layer with some Strawberry puree, oreo crumbs and strawberries!

Strawberry Cheesecake

< Back to Recipe Listings

Strawberry Cheesecake

by ToTT

Not your ordinary strawberry cheesecake!

Instead of a baked cheesecake, this recipes calls for French toasts that are coated generously with luscious cream cheese and vanilla extract to act as layers of “cheesecake”. Finish it with strawberries and a generous dusting of icing sugar and VOILA your own deconstructed strawberry cheesecake.

#QuickBites

Cuisine : American Course : Dessert Skill Level : Novice

Prep : 5 mins Cook : 10 mins Ready in : 15 mins  Serves : 2 servings


INGREDIENTS             

Egg Wash:

  • 4 Eggs
  • 1 Cup Milk
  • 1 tbsp Vanilla
  • 1 tbsp Cinnamon

Strawberry Cheesecake:

  • 113 g Cream Cheese, warmed up for spreading
  • 2 tsp. Vanilla Extract
  • 2 tbsp Lemon Juice
  • 1 ½ Cups Strawberries, divided and diced
  • ¾ Heavy Cream (optional)
  • 1 tbsp Cinnamon
  • 1 tbsp Granulated Sugar
  • Maple Syrup, for serving

DIRECTIONS:

  1. In a medium bowl, mix cream cheese, vanilla, lemon juice and heavy cream (optional)
  2. Take 2 slices of bread and spread mixture on both sides.
  3. Press sliced strawberries on both slices & press together.
  4. Dunk in egg wash.
  5. Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes or until crumbs are crispy and bread is more solid.
  6. Stack and garnish with strawberries and confectioners’ sugar.
  7. Add maple syrup to preference
Posted in

Christmas Cookies with Icing

< Back to Recipe Listings

Christmas Cookie with Icing

by Susanne Despature

Make the perfect cookies this festive season, where you can decorate it however you like with delicious icing, pearls and ornaments.

#QuickBites

Cuisine : Western Course : Dessert Skill Level : Novice

Prep : 30 mins Cook : 20 mins Ready in : 50 mins  Serves : 4 servings


INGREDIENTS             

Dough for cookies

  • 125 g unsalted butter
  • 50 g caster sugar
  • 1 lemon, zest finely grated
  • 40 g white almond powder
  • 1 small egg, 50 g
  • 250 g plain flour
  • 1 pinch of salt

Icing & decoration

  • 30 g egg white
  • 300 g icing sugar
  • 1 teaspoon lemon juice
  • edible sugar pearls

Directions:

Dough for cookies

  1. Using a hand or stand mixer, mix butter and caster sugar until creamy.
  2. Add lemon zest, salt, almonds and mix again, than add egg and mix well.
  3. Sift flour into the butter/egg cream, then mix just until dough comes together.
  4. Remove the dough from mixing bowl, pat into a rectangle and cover in cling wrap. Refrigerate for at least one night before using.
  5. Roll out dough on floured surface, 5 mm thick.
  6. Cut out different cookies and put on a baking tray, lined with baking paper – try to put cookies of same size on a tray, so the baking time will be the same.
  7. Bake in preheated oven at 175 degrees C. for 10 minutes or until golden brown.
  8. Let cool out, then decorate with icing & sugar pearls.

Icing & decoration

  1. Beat egg white and lemon juice with a hand or stand mixer until white and fluffy, not firm.
  2. Stop beating and add icing sugar – mix first on slow speed, then on high speed, until very glossy, thick and smooth. Add more icing sugar if too runny!
  3. Divide icing into bowls and colour with food colouring of your choice.
  4. Divide the colours in small piping bags and decorate the cookies.
  5. Add sugar pearls & small decorations.
Posted in

Christmas Oreo Truffles

< Back to Recipe Listings

Christmas Oreo Truffle

by ToTT

A tasty and sweet Christmas treat perfect for any party! These delectable Oreo Truffles are made of Oreo cookies and Cream Cheese, dipped in sinful white chocolate and sprinkled with colourful candy cane for a beautiful finish.

#QuickBites

Cuisine : Western Course : Dessert Skill Level : Novice

Prep : 100 mins Cook : 20 mins Ready in : 120 mins  Serves : 4 servings


INGREDIENTS             

• 450g Oreo cookies
• 225g Cream Cheese
• 1 tsp Peppermint Extract
• 220g Melting White Chocolate

Directions:

  1. In aMini Processor, crush whole Oreos into fine crumbs and add to medium bowl.
  2. Add softened cream cheese and peppermint extract. Mix until well combined.
  3. Refrigerate mixture until firm (approximately 1 hour)
  4. Roll cookie mixture into balls (~1 inch)
  5. Dip balls in melted white chocolate and place on parchment paper
  6. Sprinkle with crushed candy canes
  7. Set in refrigerator until firm (approximately 1 hour)
  8. Serve!
Posted in

No Bake Onde Onde Cheesecake

< Back to Recipe Listings

No Bake Onde Onde Cheesecake

by ToTT

This No Bake Onde Onde Cheesecake is the perfect dessert for your friends and family this Hari Raya! 😉

Cuisine : Fusion Course : Dessert  Skill Level : Novice

Prep : 30 mins Cook : 5 mins Ready in : 215 mins  Serves : 4 servings


INGREDIENTS             

  • 600g Cream Cheese
  • 280ml Heavy/Whipping Cream
  • 100g Icing Sugar
  • 250g Digestive Biscuits
  • 100g Salted Butter
  • 60ml Pandan Juice
  • 3/4 cup Gula Melaka
  • 1/3 cup Desiccated Coconut

DIRECTIONS:

  1. In a medium bowl, add melted butter to crushed Digestive Biscuits. Press firmly into bottom of your Jamie Oliver Non-Stick Mini Cake Tins, or a 9″ Non-Stick Springform Cake Tin.
  2. In a medium bowl, add in cream cheese and half of the icing sugar. Whip till combined and fluffy, then fold in remaining cream cheese.
  3. Divide into your cake tins and set in fridge for at least 3 hours.
  4. Remove cake tins when ready to serve.
  5. Melt gula melaka in a saucepan until syrupy.
  6. Drizzle melted gula melaka over the cakes and sprinkle desiccated coconut.
Posted in

Cream Puff Bread

< Back to Recipe Listings

Cream Puff Bread

by Chef Amy Ho of Ankarsrum Assistent Original

You can never go wrong with a delicious Cream Puff Bread! Though it might take some time, the finished product is worth all the effort.

Cuisine : European Course : Dessert  Skill Level : Novice

Prep : 2 h 20 mins Cook : 1 h 20 mins Ready in : 3 h 40 mins  Serves : 5 – 10 Cream Puff Breads


INGREDIENTS             

  • Dough
    • GROUP A
      • 125g Meiji Mike
      • 175g Chilled Water
      • 60g Sugar
      • 5g Instant Yeast
    • GROUP B
      • 500g Blue Jacket Bread Flour
      • 15g Full Cream Milk Powder
    • GROUP C 
      • 8g Salt
    • GROUP D
      • 20g Un-salted Butter
  •  Puff
    • 100g Water
    • 100g Un-salted Butter
    • 100g Blue Jacket Cake Flour
    • 3 Eggs
  • Chantilly Butter Cream 
    • 120g Un-salted Butter, room temperature
    • 40g Icing Sugar
    • 20g Whipped Cream, chilled
    • 120g Full Cream Milk Powder

DIRECTIONS

Dough

  1. Using the AO mixer fitted the stainless steel bowl with a dough roller, load the ingredient (A) together and turn on the machine, let all the particles are dissolved.
  2. Combine the ingredient (B) into the (A), and then add the (C) once become a dough, turn to mid-high speed knead and set timing for 10 minutes or till the dough with well surface.
  3. Add in the (D) and turn to mid-high speed knead for another 8mins, till the dough achieve well gluten.
  4. Let the dough ferment for about 40mins (or double size of the dough)
  5. Divide the dough to 50g each then roughly shape into balls and let it rest for 20-30mins.
  6. On the work surface, use the rolling pin gentle roll the dough into an oval shape, and roll it up to an olive shape, then place it on the baking tray for final proof about 60-80mins.
  7. Preheat the oven to 180’C, and bake at 180’C for 20 mins.

Puff                                                                                                                            

  1. Put the water and un-salted butter into a cooking bowl, cook till boiled then turn off the fire.
  2. Add in the cake four mix it well.
  3. Slowly add in the egg one by one, mix it till thick.
  4. Pack into to a pastry bag and pipe it on each bread once the final proof completed.

Chantilly Buttercream

  1. Combine the icing sugar and the room temperature unsalted butter into the mixing bowl, whip it till smooth.
  2. Add in the whipping cream and beat the mixture until creamy and smooth.
  3. Pull in the full cream milk powder and mix until well combined.
  4. Pack into to a pastry bag and pipe the filling into each bread.

Final Method

  1. Make a cut in the center of the bread and pipe in the Chantilly butter cream.
  2. Sieve the icing sugar on top of the bread.
  3. Add on some berries or nuts for decoration.
Posted in

Chouquettes

< Back to Recipe Listings>

Chouquettes

by Chef Charlynn Gwee

Chouquettes, a french take on Pastry Sugar Puffs.With just one bite, it will melt in your mouth.This is that one dish that you and your family are going to reach for again and again. Make sure to bake more than you anticipated!

Cuisine: European Course: Dessert Skill Level : Novice
Prep : 20 mins Cook : 15 mins Ready in : 35 mins  Serves : 5 – 8 Chouquettes


INGREDIENTS                                          

  • Pate A Choux
    • 33g Water
    • 33g Milk
    • 33g Butter
    • 3g Sugar
    • 0.5g Salt
    • 43g Plain Flour
    • 67g Eggs
  • Craquelin
    • Plain Flour
    • 4g Cocoa Powder
    • 36g Sugar
    • 30g Butter
  • Crème Patisserie
    • 280g Milk
    • Vanilla Extract
    • 64g Egg Yolks
    • 80g Sugar
    • 28g Cake Flour

                            

DIRECTIONS 

Pate A Choux

  1. Bring water, milk, butter, sugar and salt to a boil.
  2. Whisk in plain flour and dry the dough till it pulls away from the sides of the pot.
  3. Transfer mixture to a stand mixer and gradually incorporate eggs.
  4. Transfer mixture to a piping bag.
  5. Pipe mixture and steam bake at 200c for 15 minutes, 150c for 15 minutes.

Craquelin

  1. Mix all ingredients together.
  2. Roll out thinly on parchment paper and chill before using.

Crème Patisserie

  1. Bring milk and vanilla to a boil Bring milk and vanilla to a boil.
  2. Whisk egg yolks and sugar till light, add in cake flour.
  3. Gradually pour in boiled mixture with the mixer still running.
  4. Once incorporated, transfer mixture back to the pot and continue stirring till thicken.
Posted in

Strawberry Cheesecake Macarons

Strawberry Cheesecake Macarons

by Chef Michele Ow

Who doesn’t love some macarons? Macarons are desserts that require a lot of technique, but we have just the recipe that will break down the steps for you. Try it out now!

Cuisine: European Course: Dessert Skill Level : Novice

Prep : 25 mins Cook : 40 mins Ready in : 1 h 5 mins Serves : 15 macarons


INGREDIENTS                                          

  • Wet Ingredients
    • 100g Egg Whites (best if aged)
    • 65g Caster Sugar
    • A pinch of Cream of Tartar (optional)
    • A pinch of Colouring (if preferred)
  • Dry Ingredients
    • 100g Almond meal
    • 150g Icing Sugar
  • Strawberry Cheesecake Filling
    • 2 tbsp Salted Butter
    • 2 tbsp Cream Cheese
    • ¾ cup Powdered Sugar
    • 1 tsp Vanilla Extract
    • Up to 3 tbsp Fresh Strawberry Puree (fresh strawberries, blended & strained)

                            

DIRECTIONS       

Wet Ingredients

  1. Beat 100g of egg whites (best if aged) with 65g caster sugar, with a pinch of cream of tartar (optional) until stiff.
  2. Add colouring if preferred. Only gel colours.

Dry Ingredients

  1. In another bowl, shift 100g of almond meal with 150g of icing sugar.
  2. Fold in until molten.
  3. Pour into piping bag and pipe unto parchment paper/baking paper.
  4. Rap tray 3-4 times until bubbles are released. If necessary, use toothpick to release the bubbles.
  5. Allow to rest in 50C oven for 5 minutes then outside for 20 minutes.
  6. Then bake at 150C for 14-16 minutes.
  7. Allow to cool completely before piping in filling.

Strawberry Cheesecake Filling

  1. Whip together the butter and cream cheese.
  2. Then, slowly incorporate the powdered sugar, until smooth.
  3. Finish with the vanilla extract & the strawberry puree (add this in slowly, as well.) Use up to 3 tbsp. of the strawberry puree in the filling.
Posted in

Froyo Granola Bites

< Back to Recipe Listings

Froyo Granola Bites

by ToTT

School’s out and we’ve got the perfect recipe for the kids to try this holiday! Icy, creamy and yummy Froyo Granola Bites are the best way to beat the heat!

Cuisine : Baking  Course : Dessert  Skill Level : Novice
Prep : 80 mins Cook : 0 mins Ready in : 1 h 20 mins  Serves : 6 – 8 servings


INGREDIENTS             

  • 1 cup Granola
  • 300g Yoghurt of your choice
  • 1 tbsp Honey
  • 1 tbsp Butter
  • ½ cup Berries of your choice

                            

DIRECTIONS       

  1. Line 24-Hole Mini Muffin Tray with mini muffin wrappers.
  2. Melt butter and honey in a heat-proof bowl in the microwave or over a double boiler.
  3. Place granola in a medium-sized mixing bowl. Add melted butter and honey mixture and stir till evenly combined.
  4. Divide mixture evenly in muffin tray, approximately 1 tbsp each.
  5. Top each one with a tablespoon of yoghurt.
  6. Chill in freezer for 1 hour or until frozen.
Posted in

Butterscotch Crème Brûlée

< Back to Recipe Listings

Butterscotch Crème Brûlée

by ToTT

You know your Mama best, but we’re sure she’ll love this Butterscotch Crème Brulee!

Cuisine : Baking  Course : Dessert  Skill Level : Novice
Prep : 145 mins Cook : 25 mins Ready in : 2 h 50 mins  Serves : 6 servings


INGREDIENTS             

  • 2 cups Heavy Cream
  • 6 tsp Brown Sugar, packed tightly
  • 2 tbsp Unsalted Butter
  • ½ tsp Kosher Salt
  • 1 cup Whole Milk
  • 6 large Egg Yolks
  • ½ cup Granulated Sugar
  • Sea Salt (optional)

                            

DIRECTIONS       

  1. Preheat oven to 160°C.
  2. In a large saucepan over medium-high heat, add 1 cup of the heavy cream, brown sugar, butter and kosher salt. Bring to boil, stirring with wooden spoon until sugar dissolves. Lower heat to a simmer and stir occasionally, until mixture is golden brown in colour (approximately 8-10 mins). Be careful not to burn the mixture! Transfer to glass bowl to cool.
  3. Once mixture has cooled, whisk in remaining heavy cream, milk, and egg yolks.
  4. Transfer mixture to a large measuring cup. Pour mixture evenly into 8 medium-sized ramekins. Place ramekins onto a roasting pan and add hot water into pan until it comes halfway up to the ramekins.
  5. Bake till edges are set but center jiggles slightly, approximately 25 mins.
  6. Remove ramekins from pan and allow to cool completely in refrigerator, approximately 2 hours.
  7. Top each ramekin evenly with 1 tsp sugar. Using a kitchen blowtorch, brown the top of the Crème Brûlées until sugar melts and turns deep golden brown in colour. Repeat with the remaining ramekins. Sprinkle lightly with sea salt if desired.
Posted in