New Year Cheesecake

 

Happy New Year ka! This light and fluffy Japanese Cheesecake is a perfect dessert for special occasions. I love baking and looking for a New Year’s Eve Sweet.  Yesterday I just found this recipe on justonecookbook.com. I am a huge cheesecake fan and waiting to try a piece or two tomorrow:). Also, I am planning to visit Japan and hope to try this authentic sweet indulgence and all of the delicious foods soon. Enjoy ka!

Ingredients 

9 tbsp cake flour or use 8 tbsp all- purpose flour plus 1 tbsp corn starch

6 egg yokes

6 egg whites, refrigerate

5 tbsp granulated sugar

8.5 tbsp granulated sugar for beating with egg whites

10.6 oz cream cheese

200 ml heavy whipping cream

4 tablespoons unsalted butter

1 tablespoon butter for greasing the pan

1 tablespoon lemon zest

1 tablespoon lemon juice

1 teaspoon vanilla extract

1/4 teaspoon salt

2 tablespoons apricot jam for glaze

1 tablespoon rum or orange liqueur or hot water for glaze

fresh strawberries and whipped cream for garnish

Directions 

1. Lightly grease butter and line the bottom of 9-inch round cake pan with the parchment paper. Cover the pan with the foil to prevent the water.
2. Preheat oven 325 degrees
3. Melt cream cheese, butter, 5 tbsp sugar, and heavy whipping cream over a double boiler. Whisk until combine. Set aside.
4. Whisk egg yolks, one at a time into cream cheese mixture.
5. Use a strainer and sift cake flour and salt into the batter. Mix it well.
6. Use the fine-mesh strainer and strain the cheese mixture to become a smooth batter.
7. Add lemon zest and juice. Mix well.
8. In the oven, put the baking sheet and pour hot water about an inch deep.
9. Beat egg whites until foamy. Add 8.5 tbsp sugar and beat until soft peaks form.
10. Whisk egg white into the cream cheese mixture about 1/3 of egg white at a time. Fold in gently and mix well. Pour the mixture into a cake pan. Tap the pan several times.
11. Bake cheesecake in a water bath about 70-75 minutes or until golden brown and skewer inserted comes out clean. Turn off the oven and leave the oven door ajar about 15 minutes. Mix apricot jam with rum or orange liqueur. Let the cake cool and remove the foil and paper. Chill the cheesecake for several hours before serving. I like to decorate with strawberries and brush with the apricot mixture. Enjoy ka!

 

Yummy ka!

Cheers!!!

Healthy Pumpkin Bread

New Year is just around the corner! Do you have plans yet? For me, I am planning to visit my family in Thailand and travel places where I have never been before. Moreover, I will try to learn new things and prepare for my new courses in spring semester. I will also focus on starting the new projects that I had not done this year and want to achieve them in the future.

Anyway, this morning I made this delicious pumpkin bread with autumn spices, including ginger, cloves, black pepper, and cinnamon. It was moist not too sweet cake and great with a cup of tea or coffee. I love pumpkin, Pumpkin Cheese-Swirled Pie is one of my favorites. Have a Sweet New Year ka!

Ingredients

1 15-oz can pumpkin purée

1 cup whole wheat flour

1/2 and 1/4 cups all-purpose flour

1/2 cup quick oats

2 tablespoons chia seeds

1/2 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon ground cloves

a pinch of black pepper

1 teaspoon vanilla extract

1/2 cup brown sugar

1/4 cup granulated sugar

2 large eggs

2 tablespoons melted butter

2 tablespoons canola oil

2 tablespoons sour cream

2 tablespoons kefir or butter milk

1/4 cup semisweet chocolate

1/4 cup chopped walnuts

2 tablespoons chopped walnuts and brown sugar

Directions 

1. Preheat the oven to 350 degrees. Generously grease nonstick 9-inch springform pan or loaf pans with butter and dust with flour.
2. In a medium bowl, combine the flour, oat, salt, baking soda, baking powder, cloves, ginger, cinnamon, and black pepper. Whisk until well combined. Set aside.
3. In a medium bowl of an electric mixer, beat melted butter, oil, and sugar on medium speed until just blended. Add eggs one at a time, beating well after each addition. Beat in pumpkin purée, vanilla extract, sour cream, and kefir. The mixture might look curdled at this point.
4. Add the flour mixture and mix on low speed until combined. Add chia seeds, chopped walnuts, and chocolate. Mix well.
5. Turn the batter into the prepared pan. Sprinkle some chopped walnuts and brown sugar. Bake for 45-50 minutes or until a cake tester or a toothpick inserted into the center comes out clean.
6. Let the bread cool in the pan and on a wire rack to cool completely. Serve with your favorite tea or coffee. Enjoy ka!

 

“Have a Fantastic New Year ka!” xoxo

 

 

 

 

 

 

 

Chocolate Cake Recipe

This is a luxurious cake for a special occasion. I love baking from scratch and one of my favorites is a chocolate cake. This recipe was adapted from addapinch.com and so far it was one of the best chocolate cakes ever. It was moist and delicious chocolate cake with chocolate buttercream frosting. I also have made Chocolate Indulgence Cupcakes with cream cheese frosting.

Ingredients 

2 cups all-purpose flour

2 cups granulated sugar

3/4 cup unsweetened cocoa powder

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 cup butter milk

1/2 cup canola oil

2 large eggs, room temperature

1 cup boiling water

chocolate covered strawberries for decorating

Instructions

1. Preheat oven to 350 degrees and prepare two 9-inch cake pans. Grease with butter and lightly coat with cocoa powder or flour.
2. Add flour, sugar, cocoa, baking powder, baking soda, and salt to a large bowl. Whisk through to combine.
3. Add butter milk, canola oil, eggs, and vanilla extract to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
4. Pour the cake batter evenly between two prepared pans.
5. Bake for 30-35 minutes until a cake tester or toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes, remove from the pan and cool completely.
6. Frost cake with chocolate buttercream frosting. Decorate the cake with chocolate-dipped strawberries and fresh raspberries if desired. Enjoy ka!

Delicious ka!

Birthday Sheet Cake with Cream Cheese Frosting

I was very happy to bake this sheet cake for a special birthday party. And I was so excited and kept on searching for a perfect recipe. Eventually, I was adapted this yellow sheet cake recipe from Diane love to bake. However, I like to adjust some ingredients and made it more lighter version. This gorgeous cake was delicious and moist. The cream cheese frosting and strawberry cake filling were tasty as well. Enjoy ka!

Ingredients:

For the yellow cake:

4 cups all-purpose flour

1/3 cup cornstarch

6 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

6 eggs, room temperature

4 teaspoons vanilla extract

3 cups granulated sugar

1 cup whole milk

6 oz Greek yogurt

1/2 cup sour cream

2 sticks butter, softened

1 cup canola oil

1/4 cup fresh orange juice

1 tablespoon orange zest

Frosting:

1 cup heavy whipping cream

16 oz or 2 packages of cream cheese , softened

3/4 cup granulated sugar, divided

1 teaspoon vanilla extract

Strawberry filling :

2 cups frozen strawberries, thawed, cut into bite size pieces

1/4 cup orange juice

2/4 cup granulated sugar

2 tablespoons cornstarch

1/4 cup strawberry jam

Instructions :

1. Preheat the oven to 350 degrees
2. Grease and line only the bottom of 9*13 cake pans with parchment paper.
3. Combine all the dry ingredients in a large bowl and stir. Set aside.
4. In a bowl, beat butter and granulated sugar until light and fluffy.
5. Add one egg at a time and slightly beaten eggs, vanilla extract, and milk mixture=milk, yogurt, and sour cream.
6. Add dry ingredients slowly and it should like small crumbs when combined.
7. Pour batter into pans evenly and tap bottom of each pan.
8. Bake at 350 degrees about 45-50 minutes and check with a cake tester or toothpick.
9. Place on cooking rack and wait until cool down before decorating with the vanilla cream cheese frosting.
10. Make the strawberry cake filling: whisk orange juice and cornstarch in a sauce pan. Stir strawberry and sugar in it. Cook strawberry mixture over medium heat until thick. Allow to cool completely before use. Place in a food processor until consistency of applesauce. Set aside.
11. Make the cream cheese frosting: Gently stir together cream cheese and 2/4 cup granulated sugar in a medium bowl. Beat whipping cream and vanilla at medium speed until foamy; increase speed to medium-high and slowly add remaining sugar, beating until stiff peaks form.  Fold the whipped cream into to the cream cheese mixture and mix until smooth.
12. Place cooled cake layer on a serving platter, spread top with strawberry cake filling. Gently spread the frosting on top evenly. Place the second cake layer and top with the filling and the frosting over top and sides of cake. Decorate with butter cream icing and whipping cream. Garnish with sliced strawberries and kiwis.

 

 

 

Orange Yogurt Pound Cake

I am a huge fan of Ina Garten and all of her recipes are delicious and yet elegance. I was planing to make an impressive dessert for a special party and decided to make an orange  yogurt pound cake. This is a healthier version from Ina’s orange pound cake but still tasty. It is great on its own with a cup of coffee or as the basis for a Summer Berry Trifle with the cream cheese filling, vanilla pudding, and fresh berries.

Make one loaf

Ingredients 

1 1/2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon fine salt

3 large eggs

1/2 teaspoon vanilla extract

1 tablespoon orange zest

1/8 cup fresh orange juice

4 tablespoons melted butter

1 cup plain low fat Greek yogurt

1/8 cup kefir or butter milk

1 tablespoon canola oil

3/4 cups granulated sugar

Nonstick baking spray for coating loaf pan

Preparation 

1. Preheat the oven to 350 degrees, Coat a loaf pan with baking spray.
2. Whisk together the flour, baking soda, baking powder, salt in a medium bowl.
3. Cream melted butter, oil, granulated sugar in the bowl until light and fluffy.
4. Beat in the eggs, one at a time, vanilla extract, orange juice and zest.
5. Add the yogurt, kefir or butter milk, whisk until combined.
6. Add the flour mixture into the egg mixture and fold until incorporated.
7. Transfer to the prepared pan. Bake until  a cake tester inserted in the center comes out clean about 45-50 minutes.
8. Cool in the pan on a wire rack for about 5 minutes and then unfold and cool to room temperature. Serve with brunch or alongside with a cup of coffee in the afternoon. I made my homemade pound cake as the basis for a summer berry trifle for the party last weekend. Enjoy ka!

 

 

 

 

 

 

Summer Berry Trifle

Summer berry trifle is one of my favorite desserts. It is beautiful, scrumptious, and lovely. I am so happy that I made it for the party and everyone loved it. The key ingredients are my homemade Orange Yogurt Pound Cake, cream cheese filling, vanilla pudding , and fresh berries. This gorgeous trifle is a big impression no matter what the season or special occasion.

Ingredients 

1 homemade orange yogurt pound cake

12 oz fresh raspberries for garnish

12 oz fresh blueberries

1 pound fresh strawberries, hulled, cut into slices

2 teaspoons granulated sugar

3.4 ounce vanilla instance pudding mix

1 egg

2 cups 2% milk

To make a cream cheese filling

8 oz cream cheese

1 tablespoon lemon juice

1 tablespoon lemon zest

1/3 cup condensed milk

1/8 cup confectioners sugar

1/2 teaspoon vanilla extract

fresh mint spring for garnish

Instructions 

1. Add fresh berries and sugar in a mixing bowl and toss to coast. Set aside.
2. In a medium saucepan, stir in milk, egg, and vanilla instance pudding mix. Heat the mixture to a full boil over medium heat, stirring constantly. Remove the pan from the stove.
3. Pour the pudding into a bowl and place in the fridge about 5 minutes. The pudding will thicken as it cools.
4. In a large bowl, beat the softened cream cheese with powdered sugar until smooth. Add lemon juice, lemon zest, and vanilla extract, beat until well combined.
5. Cut homemade pound cake into slices and place a layer of cake in the bottom of glass serving bowl.
6. Add vanilla pudding and top with a layer of fresh berries.
7. Add cream cheese mixture. Alternate, ending with the cream cheese mixture on top.
8. Garnish with reserved berries and mint spring.
9. Refrigerate at least several hours before serving or over night for the best result.

Enjoy ka!

 

Italian Cream Layer Cake

This recipe is a delicious and moist Italian cream layer cake topped with coconut and pecans.  It is an elegant dessert for any special occasion.  I was looking for the perfect recipe and finally found from multiple reliable sources.  This scrumptious cake that melts in your mouth and makes you say, “Mil a Grazi!” (Thanks a million).

There are a few important ingredients such as a sweetened flaked coconut and chopped pecans. Please take the time to toast the coconut and pecans, which will create a delightful flavor as well as an elegant look.  I promise this is by far the best recipe for an Italian Cream Cake you are going to find.  I know you will enjoy it as much as our family and that’s why I would love to share it with you.

Ingredients

For the Cake Batter:

2 cups of sifted all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 stick or 1/2 cup butter, softened

1/2 cup granulated sugar

1/2 cup light brown sugar

1/2 cup vegetable oil

1 cup butter milk

5 egg whites (beat until stiff peaks)

5 egg yolks

2 teaspoons pure vanilla extract

1 cup sweetened flaked coconut, toasted

Frosting:

2(8 oz) cream cheese, softened

1 stick butter, softened

2 teaspoons vanilla extract

2 tablespoons buttermilk to thin the frosting

2 – 2.5 cups powdered sugar to taste

1/2 cup sweetened flaked coconut, toasted; to toast the coconut: pour the coconut into the non stick pan and turn the heat to medium high. Allow the coconut to sit in the pan until the heat comes up to temperature.  You’ll begin to see slight browning and you’ll smell the sugar on the coconut beginning to caramelize. It smells really good and may also make a popping sound. Begin to stir the coconut keeping it moving constantly.  You should then lower the heat to medium stirring constantly.  You may need to lift the pan from the heat from time to time to avoid burning. Continue this process for 3-4 minutes until the coconut is toasted to your taste then remove it from the heat. Spread the coconut on a paper towel or parchment paper to cool thoroughly before using.

1/2 cup toasted pecans; to toast the pecans: lay in a single on a baking sheet, I did sprinkle some brown sugar and melted butter and toasted in 350 degrees oven for 6-8 minutes. Cool completely and chop.

Instructions

1. Preheat the oven to 350 degrees. Butter and flour three 9-inch round cake pans or spray with baking spray. Set aside.
2. Beat the egg whites until stiff. Set aside.
3. In a large bowl, cream together the butter, oil, and sugar until light and fluffy. Mix in the egg yolks, and vanilla extract.
4. Sift the flour, baking soda, and baking powder together. Alternate adding the butter milk and dry ingredients to wet ingredients. Mix until just combined, and then fold in the egg whites and mix in toasted coconut.
5. Pour evenly into the prepared pans and bake until a toothpick comes out clean. Bake for 20-25 minutes. Remove from the oven and allow to cool for 15 minutes. Then turn the cakes out onto cooling racks and allow to cool completely.
6. For the frosting: in a medium bowl, combine the cream cheese, butter, vanilla, butter milk, and powdered sugar. Beat until creamy and smooth.
7. Line the edge of the cake plate with the paper or wax paper strips.
8. Frost the cake between the layers sprinkling each with reserved toasted chopped pecan and toasted coconut.
9. Add the final layer and frost the top and sides.
10. Decorate the top as desired with the remaining frosting and the sides with toasted coconut. Enjoy ka!

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Yummy! 

Chocolate Indulgence Cupcakes Recipe -ช็อคโกแลตคัพเค้ก

I love chocolate, when I was young, my father went to work and always asking me what I wanted. I gave the same answer everyday that I wanted the Chocolate. Meanwhile, the holidays are just around the corner, and with it comes to the sweets and treats season. I would like to find a perfect cupcake and frosting recipes. Eventually, I found the recipe from http://addapinch.com/chocolate-cupcakes-recipe and wanted to share with you. There is a secret ingredient : the espresso powder, but I substitute by using an instant coffee. As the result, these cupcakes have an amazing taste. I also would like to mention about the frosting recipe that I found from http://www.joyofbaking.com/cupcakes/ChocolatePeanutButterCupcakes.html. If you love a creamy peanut better and cream cheese frosting like me, you will not be disappointed. Let’s me tell you how I made it. 

Ingredients: Serves 12 

1 cup all-purpose flour 
1 cup granulated sugar 
1/2 cup cocoa, I used unsweetened Hershey Cocoa and Nestle Toll House Cocoa, sifted 
1 teaspoon baking powder
1/2 teaspoon baking soda 
1/2 teaspoon salt 
1/2 teaspoon espresso powder, but I used the instant coffee and added in the boiling water
1/2 cup boiling water 
1/2 cup milk or butter milk, I used my homemade kefir 
1/4 cup vegetable oil
2 eggs, beaten 
1/2 teaspoon vanilla extract 

Peanut Butter Frosting: 
1/3 cup full fat cream cheese 
1 cup unsalted butter, at room temperature 
3/4 cup confectioners or powdered sugar 
1 teaspoon vanilla extract 
3/4 smooth peanut butter 
a pinch of salt to taste 

Garnish: chocolate sprinkles, grated chocolate, or chocolate curles 

Instructions: 

Preheat oven to 330 degrees.
Place cupcake liners in muffin tin.
In a bowl, add the dry ingredients such as, flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder. Stir through flour mixture until combined well. 

 

In a large bowl,  stir in milk, vegetable oil, egg, and vanilla extract, and stir well. Add a half of dry ingredients into a wet ingredients and mix together on medium speed. Then add the least and mix until well combined. Reduce speed and carefully pour boiling water (if you use instance coffee, add it into the hot water) into the cake batter. Beat on high speed about 1 minute or until smooth to add air to the batter. 

 

 

 

Evenly distribute the cake batter into each cupcake liner and should be about 1/2 full. (I used measuring cup to fill the batter into each liner.)  Place the muffin pan in the oven and bake about 20 minutes or until a toothpick inserted in the center comes out clean. 
Remove from the oven and transfer the cupcakes to a wire lack to cool completely.  

 

 

How to make the Peanut Butter Frosting:

In the mixing bowl I used a hand mixer, beat butter and cream cheese on a medium speed until smooth. Add the remaining ingredients and beat until light and fluffy. If you have leftover and can be stored in the refrigerator for several days. 
Fit a piping bag with a star tip ( I used Wilton 1 M) and pipe swirls on the top of each little cupcakes. You also can garnish with chocolate sprinkles or grated chocolate. Enjoy ka! 

 

 

 

This cupcake made my day! Yum…