Black Forest Cherry Cheese Mooncake

Black Forest Cherry Cheese Mooncake

Recipe :  Flavours Magazine

I love making jelly mooncakes. And it goes without saying that I love eating them as well! I treat them more as a jelly i.e. more as a dessert than as a traditional mooncake. Which means I can make them anytime I feel like eating jellies. They are colourful and very refreshing, especially when they are well chilled before being served.

I always serve jelly mooncakes as desserts after a hearty Mid-Autumn dinner which my family celebrates without fail every year.  We need to keep traditions and cultures alive, to pass on to the next generation even though these may be mere jellies. It's the symbolism that counts. A symbolism of sharing mooncakes, Chinese tea and pomelos with friends and family gathering together to admire the full moon and the children's brightly coloured lanterns! 

Just talking about it has already gotten me into the mood  of looking forward and anticipating the Mid-Autumn festivities.
 
   

For cherry cheese filling ( makes 6)

3 1/2 tbsp water
2/3 cup UHT milk
50g sugar
1 tsp agar-agar powder
50g cream cheese, soften
10 pitted cherries ( from canned cherries ), drained on absorbent paper

Equipment : round tart moulds

Instructions

1.  Bring the first 4 ingredients to a boil. Add in soften cream cheese and stir continuously with hand whisk. Turn off heat once mixture starts to bubble and pour into round tart moulds.
2.  Add in 2 pitted cherries into each mould and allow to set completely before chilling in the refrigerator for another 30 minutes.

 

Cherry Syrup Skin ( enough for 3 only because my mooncake mould is big)

2 1/2 tsp agar-agar powder
1 3/4 cups water
70g sugar
4 tbsp cherry syrup
1/4 tsp red colouring

Equipment : round jelly mooncake moulds

Instructions

1.  Bring the first three ingredients to a boil.
2.  Add cherry syrup and colouring and bring to a quick boil again.
3.  Pour in 1/2 cm of this syrup into a jelly mooncake mould and allow to cool until it is almost set.
4.  Place one piece of pre-prepared cheese filling into the centre of the jelly mooncake mould.
5.  Fill up with cheery syrup skin mixture and allow to set completely. It takes about 20 minutes to set. 
6.  Chill in refrigerator for another 30 minutes.

Caramelized Sugar Cheese Jelly 焦糖芝士燕菜

Caramelized Sugar Cheese Jelly 焦糖芝士燕菜

Recipe source :  Y3K, issue No. 57  11/12 - 2010

My family loves jelly dessert. All the more delightful when it is well chilled before serving them after dinner.

The original recipe instructed to use 8 medium-sized jelly cups. I prefer smaller servings so I opted to use plastic jelly moulds which are often used to make konyakku jellies.

These cheese jellies look cute and are just the right size for small bites.

Ingredients A ( makes 22 pieces )

80g castor sugar
475ml water
1 tbsp agar-agar powder

Ingredients B

100g cream cheese
150ml fresh milk
80g Castor sugar
1 tbsp agar-agar powder

Ingredients C

300ml fresh milk
25g custard powder

Utensil:  

Jelly moulds

Method

1.  Caramel sugar of ingredients A over low heat. Do not stir but let it come to a light golden. Add in water and agar-agar powder. Let it come to a boil. Pour into moulds half full. Let it set slightly.
2.  Bring ingredients B to a quick boil. Add ingredients C. Once it comes to the next boil, turn off the heat.
3.  Pour the cream cheese mixture into the half-filled moulds of the caramelised sugar jelly.
4.  Let it set before transferring to the refrigerator for chilling.

I am linking this to Little Thumbs Up

The theme for January 2014 is Cheese, 

hosted by Alice of I Love. I Cook. I Bake

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

I am also linking this to Cook-Your-Books #8

Organised by Joyce of  Kitchen Flavours

Pineapple Cheese Pie 凤梨乳酪派

Pineapple Cheese Pie 凤梨乳酪派

Recipe source :  Y3K Issue No. 55 7/8 2010


The original recipe used store-bought pineapple jam. I have some pineapple jam leftover from making pineapple tarts, so I used it for making this pie. 

We like this cheese and pineapple jam pie. I think it is a great combination.

Thumbs up!

Ingredients

380g medium protein flour
200g butter
80g icing sugar
1/4 ts salt
1 egg yolk

Filling B

200g pineapple filling or home-made pineapple jam

Filling C

250g cream cheese
80g castor sugar
2 eggs, beaten
1/4 tsp salt
60ml fresh milk

Utensils

An 11 inch pie-dish

Home-made pineapple jam

Method

1.  Mix A to form dough. Keep chilled for 30 minutes. Remove from fridge. Fit into a pie-dish. Trim off excess pastry. Spread filling B on the surface.
2.  Beat ingredients C till smooth. Pour into No. 1
3.  Bake in a preheated oven at 150 degree C for 30 minutes or until golden. 

I used an 8 inch pie-dish instead of an 11 inch pie-dish. 
So I used the remaining ingredients to make another five small tarts

These are delicious!

I am linking this to Little Thumbs Up

The theme for January 2014 is Cheese, 
hosted by Alice of  I Love. I Cook. I Bake

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

I am also linking this to Cook-Your-Books #8
Organised by Joyce of  Kitchen Flavours

Cookies : Coconut Nutty Cheese Cookies 椰子花生芝士球

Cookies : Coconut Nutty Cheese Cookies 椰子花生芝士球

Recipe source :  Y3K Magazine, issue 40, 1/2 - 2008

I find these cookies most unusual. They are tasty, no doubt about it. But the texture is more candy-like than cookies. The outer coating of peanuts is crunchy and fragrant while the insides of the "cookies" are soft and chewy. 

You can get addicted to these sweet cookies. The crunchy peanuts blended tastefully with the soft and sweet honey, coconut and cheese. Once we started munching on these nutty cookies it was hard to stop!  

This is truly a sweet indulgence!

Ingredients A

60g butter
80g cream cheese
125g Castor sugar
170g honey
60g peanut butter
60g fresh milk

Ingredients B

170g peanuts, roasted and ground
60g dessicated coconut

Ingredients C

200g peanuts, roasted and ground

Decoration

Some coloured chocolate rice ( optional )

Materials required

Small paper cups
 

Method

1.  Put ingredients A in a heavy based pan. Heat contents. Stir gently at all times until syrup has thickened in consistency.
2.  Add in ingredients B and stir to mix evenly. Leave mixture to cool.
3.  When the mixture has cooled down sufficiently to handle, scoop up about 1 teaspoonful of dough and shape it into a round shape. Coat it with ingredient C and place the cookie into a small paper cup.
4.  Repeat the process with the remaining dough.
5.  Sprinkle some coloured chocolate rice onto (if using)
6.  Store in airtight jars
7.  Makes 60 cookies. 

I am linking this to Little Thumbs Up

The theme for January 2014 is Cheese, 
hosted by Alice of  I Love. I Cook. I Bake

I am submitting this post to Bake Along - Chinese New Year Cookies

hosted by Zoe of Bake For Happy Kids, Lena from Frozen Wings and Joyce of Kitchen Flavours

I am also linking this to Cook-Your-Books #8
Organised by Joyce of  Kitchen Flavours

Calzone Pizza

Calzone Pizza

Recipe source :  Adapted from Pearl Magazine
Pizza dough from :  The Pioneer Woman


I came across this Calzone pizza which basically uses cheese, cheese and more cheese. Three different types of cheeses. The featured recipe called for ready-made pizza dough. But I made the pizza dough using recipe from The Pioneer Woman. Cream cheese was used as a spread instead of the usual tomato paste or pesto. Mozzarella cheese for the toppings. I omitted blue cheese. 

This Calzone pizza is definitely not for those who are looking for the traditional pizzas with rich toppings. This Calzone pizza has a very simple theme. 

Ingredients For The Crust (recipe from Ree Drummond) 

1 teaspoon dry yeast
3/4 cup warm water
2 cups all-purpose flour
3/4 teaspoon salt
3 tablespoons olive oil 


This amount is enough to make two Calzones.

Preparation Instructions For The Crust

1.  Sprinkle yeast over 3/4 cup warm (not lukewarm) water. Let stand for a few minutes.
2.  In a mixer, combine flour and salt. With the mixer running on low speed, drizzle in olive oil until combined with flour. 
3.  Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.
4.  Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. 
5.  Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it.


Note: Ree said it’s best to make the dough at least 24 hours in advance.

Ingredients for the filling

160g turkey ham or sausages,cut into small pieces
40g cream cheese, melted   
20g blue cheese                     ( I did not use this )
200g Mozzarella cheese
20g pesto                                ( I used fresh chopped basil instead )    

Method

1.  Divide the dough into two portions.  
2.  Brush cream cheese generously on surface of the pizza base.
3.  Arrange turkey ham or sausages and Mozzarella cheese on half the base.
4.  Fold in half to form a crescent shape. Use a fork to press along the edges.
5.  Brush cream cheese and sprinkle Mozzarella cheese and chopped basil on top of the crescent.
6.  Repeat process to make another Calzone.
7.  Bake the crescent shaped pizzas at 200 degree C for 10 to 15 minutes or until golden brown.
8.  Serve piping hot!

I am linking this post to  Cook-Your-Book #4 hosted by Joyce of Kitchen Flavours

                 
                     

I am also submitting this post to  Aspiring Bakers #35: A Palate for Pizza (September 2013)

 hosted by Joey from Little accidents in the Kitchen

Cherry Cheesecake (Nigella Lawson) 黑樱桃芝士蛋糕

Cherry Cheesecake (Nigella Lawson) 黑樱桃芝士蛋糕

Recipe source : Nigella Lawson

Nigella's cherry cheesecake tastes terrific! The only downside is, it is so rich and fattening.  The recipe calls for a 20cm spring form tin. I do not have a 20cm tin so I used a 23cm tin instead. That's why my cheesecake is much flatter.

Ingredients

125g crumbled digestive biscuits
75g soft butter
300g cream cheese
60g icing sugar
1 tsp vanilla extract  ( I did not use this )
1/2 tsp lemon juice
250ml double cream
1 jar black cherry spread

Method

1.  Blitz the biscuits in a food processor until beginning to turn to crumbs, then add butter and whizz again.
2.  Press the mixture into a 20cm spring form tin. 
3.  Beat together the cream cheese, icing sugar, vanilla extract and lemon juice in a bowl until smooth.
4.  Slightly whip the double cream and then fold it into the cream cheese mixture.
5.  Spoon the cheese filling onto the biscuit base and smooth with a spatula.
6.  Put it in the fridge for at least 3 hours or overnight.
7.  When you are ready to serve the cheesecake, unmould it and spread the black cherry over the top.

This post is linked to Cook Like A Star 'Nigella Lawson' organised by Anuja from Simple Baking,  Zoe from Bake for Happy Kids and Joyce from Kitchen Flavours.

Mooncake : Cappucino Cheese Jelly Mooncake 燕菜咖啡芝士月饼

Mooncake :  Cappuccino Cheese Jelly Mooncake 燕菜咖啡芝士月饼

Recipe source :  Adapted from Flavours Magazine


Cappuccino lovers will like this jelly mooncake. The cream cheese filling taste wonderful! However, for those who do not like cappuccino or coffee, they will find the jelly skin slightly bitter. Hubby and my children do not like it so I polished off all four pieces of this jelly mooncake over two days.  

Mmmm, I find it very tasty. I love the combination of cream cheese with the cappuccino skin. This is just perfect for me !

Ingredients For Cappuccino Cheese Filling

3 1/2 tbsp water
2/3 cup UHT Milk
50g sugar
1 tsp agar-agar-powder
50g cream cheese, beat with hand whisk or electric beater to soften

Instructions

1.  In a pot, bring the first four ingredients to the boil.
2.  Add softened cream cheese and stir continuously with hand whisk to prevent lumps from forming.
3.  Turn off heat.
4.  Pour into small tart moulds or muffin pans.
5.  Leave to cool until set, then chill in refrigerator.

Ingredients For Coffee Jelly Skin

1 3/4 cups water
70g sugar
2 1/2 tsp agar-agar powder
1 1/2 tsp instant coffee ( mixed with 3 1/2 tbsp hot water)

Instructions

1.  Bring the first three ingredients to boil.
2.  Turn off heat and add instant coffee mixture.
3.  Stir continuously to ensure even mixing.

Assembling the Mooncake

For a step-by-step guide on assembling the jelly mooncake, please visit up my previous posts on Cendol Jelly Mooncake and Mango Jelly Mooncake. 

The concept of assembling the jelly mooncake is the same.

 

 

I am linking this post to Cook-Your-Books #3 

 

Organized by Joyce of Kitchen Flavours 

 

Chocolate Toblerone Cheesecake

Chocolate Toblerone Cheesecake

 
Recipe source :  Flavours Magazine ( courtesy of La Manila Cake Shop )

My daughter came back home during the Hari Raya break. We spent many happy hours in the kitchen, messing up the kitchen while GL had a great time trying her hands at making some of her favourite goodies she remembers eating during her growing up years.

Chocolate Toblerone cheesecake is among her favourite desserts. 

This is super delicious !

The drawback - it is too rich and fattening

My whole family loves this Toblerone cheesecake.

Ingredients For The Base

1 1/2 cups digestive biscuits, crushed
125g melted butter

For the base, melt the butter and mix evenly with the biscuit. Spoon the mixture into a 23cm tin. Press on to the base with a spoon for a flat even base and then chill.

Ingredients For The Filling

250g cream cheese
75g sugar
2 eggs
1/2 cup sour cream ( I used yoghurt )
100g chopped Toblerone ( I prefer Toblerone in chunky pieces )

1.  Use electric beater to whip cream cheese and sugar till light and creamy. 
2.  Add eggs gradually, beating well after each addition and then, sour cream ( yoghurt ). 
3.  Lastly, fold in the Toblerone chocolate.
4.  Pour cream cheese mixture onto chilled base.
5.  Bake at 160 degree C for 45 minutes.

 I am submitting this post to Baby Sumo of Eat Your Heart Out

This event is linked to Little Thumbs Up 

The ingredient for August is eggs

Little Thumbs Up is organised by Bake For Happy Kids  and My little favourite DIY

I am also linking this post to Cook-Your-Books #3 

 

Organized by Joyce of Kitchen Flavours