we are going for a fun-filled frolic in the park tonight, so i thought it’d be a good idea to bring some food. i made a substantial and very chunky mushroom soup, to be swiped with bite-sized foccacia pieces (bought, not baked!) and for dessert, we’re going to have these.
i baked these at a little past midnight yesterday because i was so frustrated over my work. it was a good stress buster.
they are a breeze to whip up. the tang of the cheese complemented the brownie base well. the brownie bit wasn’t fudgy or chewy, and i think it lacked a “chocolate depth” presumably because it only called for cocoa powder. nonetheless, they are great for something so quick and easy to make! the boy and his CCA friends liked it, so i guess it’s good. or is it because (most) boys are not-that-fussy when it comes to food? 😉
now tell me, who could ever resist such a name? no, i did not coin that up. i believe i got this recipe from a library book – a couple of years ago! (there’s a ‘march 2005’ on that piece of paper) it must’ve been one of those instances where i would spend my time in the library while waiting for the boy to book out from camp in the evening so we could have a couple of hours together. (oops, sidetracked. sorry)
i thought i’d make a batch of brownies because i caught sight of a tub of vanilla ice cream in the freezer.
these little pieces of heaven actually lived up to their name. i think this is the closest you could get to utter dampness and fudginess without being wet or soggy or undercooked. it’s sticky rich and perfect with ice cream. the interesting thing about this recipe is that it calls for brown sugar instead of the normal caster sugar. that lends a sort of unique taste to the brownie, which might be acquired, but i loved it.
i didn’t have classes today, so i decided to balance out my plan of completing a couple of readings with some baking. the boy bought me this book called crave: cheese desserts to die for nearly four months ago but i haven’t had the chance to try out any recipes as yet. i decided to make a nutella cheesecake.
i baked the cake in a shallow square tin because personally, i think it’s more “eating-friendly” (you can just pick them up with your fingers) and there’s always an excuse to have more than one slice because they are smaller compared to their whole-slice counterpart. hence, the reason why i call them “nutella cheese bars.”
adapted from crave: cheese desserts to die for; mac woo and june lee
160g digestive biscuits, pounded
90g butter, melted
1. pound or blend biscuits and place in a large bowl. melt butter in microwave, pour over biscuits and mix well.
2. transfer mixture into a shallow 8 inch square tin lined with aluminium foil and press firmly into an even layer on the bottom of pan. refrigerate for at least one hour.
450g cream cheese, softened
3 tbsp light brown sugar
½ tsp vanilla essence
2 ½ tbsp cornflour, sifted
75ml whipping cream
1. preheat oven to 150 degrees celsius. with an electric mixer, beat cream cheese and light brown sugar at medium speed until creamy. beat in vanilla essence, sifted corn flour and nutella until smooth.
2. lower speed and add eggs, one at a time, mixing until just incorporated. gradually add whipping cream and milk until just well mixed.
3. pour filling onto prepared crust. bake in a water bath for 50 minutes to an hour, or until edge of filling is set and centre is slightly wobbly.
4. turn off oven and leave cheesecake inside for 30 minutes with oven door closed. prop oven door open and leave for another 30 minutes. remove cheesecake from oven and cool on a wire rack.
5. refrigerate for at least 6 hours before unmoulding. decorate as desired before serving.
the taste of the nutella didn’t quite come through, but it left a pleasant mild chocolate aftertaste. it wasn’t rich at all, so it’s quite easy to pop a few slices in one sitting. 🙂 if i make this again, i might consider using the whole jar of nutella. 😀
alright, that’s just a fancier name for oreo brownies. i used the same recipe as before. the only modification i did was to leave out the chocolate chunks and replaced them with a whole tube of crushed oreo cookies.
with a scoop of vanilla ice cream and hershey’s chocolate sauce.
a good tub of chocolate goodness for my favouritest people. the secondary-school-gang is having a barbecue tomorrow. 😉 and i’ll be away in KL for some serious fooding next week; will probably be back with stories about how i spent the days pigging out!
this is a brownie-cake i made for the boy. i used chitz’s (tastegoblet’s) recipe, with a couple of modifications. i omitted the nuts and used 1 cup of dark chocolate couverture bits and 1 cup of chopped cadbury old gold (70%) chocolate.
and those lines are from the good morrow by john donne. we came across his works during the JC2 literature days, and it’s one of my favourites. i remember him memorising it during his NS days and reciting it to me one day over coffee at starbucks. 🙂
yesterday while we at tanglin mall, the boy bought me this:
all the cookies look sooooo good and since i came home relatively early today (and there were no orders to fulfill), i decided to try out something. cookies were quite out of the question since i haven’t gotten over the madness of hari raya baking yet, so i decided to do blondies!
the recipe called for toffee bits but i replaced it with butterscotch chips and white chocolate chunks instead. it was a little cakey, not the moist and fudgy consistency that i was hoping for. that aside, the taste was nice, with the sweetness coming mainly from the chips and chocolate chunks. i’ll try this again sometime (but i don’t know who else will eat them because the people closest to me don’t like white chocolate) and i think i shall decrease the amount of flour for a more moist texture, and maybe reduce the sugar a bit as well.