While looking through GuaiShuShu CNY cookies recipes compilation, I come across the macadamia teacakes. The recipe looks easy enough, so I decided to give it a go. I edit the recipe to make it easier for me. And the end result while delicious, is not pretty enough. I did not really coat the cookies with enough sugar once they came out of the oven. But, I think it is fine. It is not sweet, so it is nice for anyone who doesn’t really like sweet stuff. And I really think anything with macadamia is really yummy.
Make ~50 1inch cookies
170C preheated oven, lined baking sheet
250g butter, soften (I use Cowhead salted butter)
120g chopped macadamia nuts
50g icing sugar
1 tsp vanilla
40g icing sugar for rolling the dough in
Cream the 50g sugar and butter until light and fluffy.
Sift in the flour and stir until well mixed.
Add in the nuts and vanilla essence, stir until combined.
Use a dough scooper to get similar size ball and line them on the baking tray 3 cm apart. (Or you can just scoop with your hand and roll into round balls.) If the dough is too soft, you can place it in the fridge for about 15 minutes.
Bake for about 10-12 minutes until slightly golden.
Prepare a bowl with icing sugar.
Once the cookies are baked, take them out of the oven and place them in the bowl.
Rolled and coat the cookies with the sugar.
Place them on a wire rack to cool.
Repeat with the rest of the cookies.
Once cooled, roll against the icing sugar again to coat them with more icing sugar.
Store in airtight container.
I did not roll them in a bowl, as I do not want to have another bowl to wash. I also did not roll them a second time when they cooled. Instead, I sprinkle icing sugar all over the cookies. They don’t look anything like Russian Tea Cakes but it is the taste that matter. They melt in your mouth, with a strong buttery taste. Not too sweet with a nice crunch from the macadamia. The icing sugar that coated the cookies make it fun to lick your fingers after. Anyway, if I were to bake this again, I would chopped the macadamia more finely. While chunky macadamia is nice, finer pieces will have a better mouthfeel. This is now one of my top CNY goodies or just cookies in general.
I tried making creme brulee with just an oven. Despite trying to melt it with the broiler setting, the sugar just doesn’t melt. Originally I followed the recipe from thekitchn.com. I already reduced the sugar from 1/2 cup to 1/4 for just 2 servings. Then, I reduce the sugar further, so not to have a full 1/4 cup, but I found that my creme brulee is way too sweet. So after buying a torch, I reduced the sugar to 1 tbs per 2 servings, I also use white sugar instead of icing, but you just have to whisk it more. Not much different in my opinion.
If there is one thing I can change, I would prefer to have a shallow dish for creme brulee. The eating experience will be quite different. But creme brulee is creme brulee. It is just one of those dessert, you’ll enjoy no matter what.
135C preheated oven, 4-inch ramekins
2 egg yolks (or 3 if egg is rather small)
200ml heavy cream (I use whipping cream 35.1% Fat)
1 tbs sugar
1/2 tbs vanilla
more sugar for the crispy layer top
Whisk sugar into egg yolk until creamy.
Add a bit of cream to lighten it.
Add the rest of the cream and whisk.
Add in vanilla extract, stir and pour mixture into 2 ramekins.
Place them in a baking dish and put them into the preheated oven.
Pour water into the baking dish around the ramekins until the water reach about half the side of the ramekins.
Bake them for about 50 minutes. (It really depend on the depth of your ramekins, it will take longer for custard to cook in a deeper ramekin)
The custard is done when it is quite wobbly, but will not have liquid in the center.
Once cooled, placed ramekins into the fridge for at least 1 hour to set the custard.
When ready to serve, take out the custard from the fridge.
Sprinkle a layer of white sugar to coat the custard. Remove excess sugar.
Use a blowtorch and lightly melt the sugar to form a crispy top.
One of the easiest cake to make is the no bake Oreo cheesecake. There are just so many recipes out there that you can follow. Last Saturday, I decided to follow with any recipe with whipped cream in it. My cream was half frozen and after whipping for a minute, it turned to butter instead. So I had to improvise and use a recipe taken by a few of cookbooks.
While it’s supposed to be a taller cake, I drop some of my cream cheese mixture, so my cheesecake looks a bit unproportionate.
For the crust:
12 Oreos, crushed
2tbs butter, melted
For the filling:
2 227g cream cheese, soften
10 Oreos, crushed
2tsp gelatin (mix with 1tbs water)
Add butter to the crushed Oreos until it feels like wet sands.
Press the mixture over the base of the springform.
Chill in the fridge for 10 minutes.
While waiting, make the fillings by beating the cheese and sugar until fluffy.
In a small bowl mix the gelatin and water and set aside.
Add in the vanilla to the cream cheese mixture and stir.
Add in the Gelatin and stir. (If gelatin turned solid, microwave it for 5secs until liquid)
Add the rest of the Oreos and mix well.
Pour the mixture over the Oreo crust and smooth the top by tapping it a few time.
Set in fridge for at least 4 hours.
I’ve been searching for a recipe that don’t really need much egg as I only had 1 egg but I want some fondue cake. So after going through countless recipes, I figure that I can roughly whip something up. I can predict that there will be a lot more molten cake recipes here as there’s just too many way to bake this. So here’s one that is very moist and more melted chocolate than there is cake. Personally I prefer more fudge like, but everyone else seems to prefer this consistency.
Vanilla, cinnamon and nutmeg is optional.
200C preheated oven, oil-sprayed ramekins
80g dark chocolate
60g butter (I used salted)
2 tbs white sugar
2 tbs vegetable oil (I use olive oil)
1 tsp flour
1/2 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg
Melt chocolate and butter.
In another bowl, whisk egg, sugar and oil until incorporated. (Add in a pinch of salt if use unsalted butter)
Slowly pour the chocolate mixture into the egg mixture and continue whisking. Or if melted chocolate is cooled, just pour all, then mix.
Add the flour and stir until no more white can be seen.
Then add the rest of the spices and mix.
Pour into the prepared ramekins.
Place onto a baking tray for easy removal from oven.
Baked for about 12-13 minutes.
The sides will slightly remove from the dish and the centre will slightly still be jiggly.
Run a knife along the ramekins.
Once slightly cool, top it over onto a plate.
Dust with icing power and serve with a scoop of vanilla bean ice cream.
Now this is a cake to bake for the whole family. Or something you can eat for 8 days straights. I would have to learn to divide the ingredients and just make a portion for 2, but I was trying to get rid of my cream cheese. I was baking a sultana cake (total fail), and broke 2 eggs and had half of 250g butter left. Since it was soft butter, I just had to do something.
This recipe is taken from joyofbaking.com but I did roughly adjust the ingredients.
Make 16 mini servings
160C preheated oven, 9inch square tin lined with foil
150g dark chocolate (I use 100g 80% cocoa, 50g 65% cocoa)
1 cup (200g) white sugar
1 tsp vanilla
1/2 cup flour
A pinch of salt
For the cheesecake:
227g cream cheese (I use Cowhead)
1/3 cup white sugar
1/2 tsp vanilla
Melt butter and chocolate, I use a double boiler.
Once cool, whisk in the sugar and the vanilla extract.
Mix in the eggs, one by one.
Add in the flour and salt, then mix until no more white can be seen.
Pour almost all into baking tin, leaving a palm size gallop for the marbling.
To make the cream cheese, beat the cream cheese until smooth.
Mix in the sugar.
Add in the egg and vanilla.
Pour the mixture slowly on top the brownie mixture.
Drop the remainder brownie mix in 4 by 4. I just randomly drop them.
Use a toothpick/skewer or butter knife and swirl the mixture together to get a nice marble effect. (I pretty much rubbish at swirling)
Baked for about 30 minutes.
Let cool and chill in fridge for a few hours cause cheesecake is best served cold.