Blueberry Cheese Cake

      My new recipe "Blueberry Cheese Cake", I got this recipe from the back of the label of cream cheese I used, I tried this  recipe because of the "No Bake" procedure and a friendly recipe :-)

      Here's how to:

Ingredients:

 Crust:

1 1/4         Cups          Graham Cracker Crumbs
1                  tsp.            Cinamon (optional)
1/3             Cup            Melted Butter
1                   tsp.            Lemon Grind
2                  Tbsp.        Sugar

Filling:

1                 Pkg.           Cream Cheese, Softened
1/4            Cup             Sugar
1                 Tbsp.          Unflavored Gelatin Dissolved in
3                 Tbsp.          Fresh Milk
1                 Cup             All Purpose Cream, Chilled
1                 Cup             BlueBerries in Syrup

Procedure:

          To make crust, mix crumbs with cinnamon, sugar, melted butter and lemon rind.  Press on a 9 inches pie plate or spring form pan. Chill.

          For the filling, beat cream cheese and sugar until light and well blended.  Meanwhile, dissolved unflavored gelatin in milk over low heat and add to cream cheese while still hot.  Continue beating to blend well.  In a separate bowl, whip cream until stiff and fold into cream cheese mixture.

          Pour onto crumbs, lined pan. Top with blueberries in syrup.  Chill for 4 to 6 hours.

You can serve it plain

For me, I top blueberries in syrup when I serve

           The finished product of this recipe is very thin cheese cake, if you want to be more thick, just double the recipe but if you want as is the recipe, place it in small container like plastic cup for single serving.  I used blueberries in light syrup, next time I try the heavy syrup to taste it better.

Cake Pop Trial

      A Chocolate Cake Pop Trial......just to try how to make it.....

Here's how to:

      First bake a cake what flavor do you want, for me I choose Chocolate cake that I always baked. Then destroy the cake or crumpled it and add the frosting you like, for me I add frosting that is also a trial.

     Second, after combining the cake and frosting, form a ball with your bear hands, be sure to wash your hands :-)  

     After making a ball, melt a chocolate you desired to dip of..... first, dip half inch of the stick to the melted chocolate then into cake pop. This seems to help the pop stay on the stick better, which helps a lot when you are dipping them in the chocolate.

     Then, dip the cake pop to the melted chocolate then dry it for a minute and sprinkle it.

     Sad to say....the cake pop I made was not good, actually the chocolate I melted was not good, it doesn't melt, so, what I did was putting  two Tablespoon of kind a hot all purpose cream to melt the chocolate, I think my chocolate is old stock that's why not perfectly melted. Then when I dip into a chocolate I made it, slowly dripping of the chocolate from the cake pop and I decided to pull it of the stick.  And that's it! a cake pop without a stick and it can be :-)

In my consolation, even it is not perfect, my daughter and my nieces especially my nephew love it, because it is a CHOCOLATE Forever.....

Wait my second trial of a cake pop and I did not stop till I made it  perfect.

Marshmallow Cake

Marshmallow Frosting

for the design in applying frosting just use spatula and touch the frosting and slowly pull up to make thorn like.

          For my Mother Retirement Birthday...... an eight (8) inches round chocolate cake with my new recipe marshmallow icing, decorated with colorful sprinkle and dark chocolate chip.

          Marshmallow frosting is simple and cheaper, I keep searching for less expenses icing or frosting and easy to do.... and that's it! I found it! :-).

Here's How to:

For the Cake:    any flavor cake what you want it can be, for me I choose Chocolate Cake.

For Frosting:     Marshmallow Frosting

Ingredients:

     2         Large     Egg Whites

     1/2       C          Sugar

     1/4       C          *Corn Syrup

     2          Tbsp.    Water

     1 1/2    tsp.       Pure Vanilla Extract

Procedure:

     Combine frosting ingredients with a pinch of salt in a metal bowl set over a sauce pan of simmering water and beat with handled electric mixer at high speed until frosting is thick and fluffy, 6 to 7 minutes.  Remove bowl from heat and continue to beat until slightly cooled.  Use frosting the day it is made.

*Note: I don't have a corn syrup at home, I'd search for the substitute of it. And the substitute for corn syrup is 1:4 ratio for every 1 cup of sugar 1/4 cup of water, in this recipe we need 1/4 cup corn syrup, so we need 1/4 cup of sugar and 1 Tablespoon of water.

Don't hesitate to experiment in baking, it's exciting and overwhelmed if the output is good.

Happy Baking Always!

Butter Cookies

 

BUTTER COOKIES

INGREDIENTS:

1            C           Butter

1            C           Sugar

3 ½        C           All Purpose Flour, Sifted

¼           C           Powdered Milk

4                          Eggs

2            tsp.        Baking powder

2            tsp.        Vanilla

PROCEDURE:

1. Sift flour and baking powder
2. Cream the butter and add sugar
3. Add egg one at a time
4. Drop in greased pan
5.  Bake until golden brown.

Oatmeal, Dried Mango and Cashew Cookies

Oatmeal, Dried Mango and Cashew Mixture

Freshly baked from oven

Finished Product

 

Packaging Sample

 

INGREDIENTS:

½      C           Butter, softened

¾      C           Sugar

¼      C           Packed Brown Sugar

1       pc.         Egg

½      tsp.        Vanilla Extract

¾      C           All Purpose Flour, sifted

½      tsp.        Baking Soda

¼      tsp.        Salt

½      tsp.        Cinnamon

1 ½   C            Quick-Cooking Oatmeal

½      C            Dried Mangoes, Chopped into quarter-inch pieces

½      C            Roasted Cashew Nuts, coarsely chopped

  

PROCEDURE: 

1. Preheat oven to 375°F.  In a large mixer bowl, beat butter, sugar, and brown sugar until light and fluffy.  Add egg and Vanilla: beat well.   
2. Combine flour, baking soda, salt, and cinnamon in a medium bowl.  Add flour mixture at low speed.  Stir in oatmeal, dried mangoes, and cashews.
3.  Drop dough by heaping teaspoonfuls onto un greased cookie sheets.  Bake for 8 to 10 minutes, until edges are lightly browned.  Cool on cookie sheet for 5 minutes: transfer cookies to cooling racks.

No Melt Butter Icing

INGREDIENTS:

1        Bar    Butter

1        C       Shortening (Lard)

4        pcs.   Eggs (White Egg Only)

1 ½    C       Confectioners’ Sugar, Sifted

1        tsp.    Vanilla Extract

PROCEDURE:

1. Soften butter and shortening
2. In a separate bowl, beat egg white then add powdered sugar, gradually.
3. Add vanilla and softened shortening, beat until it reaches spread consistency.

Chewy Corn Muffin

CHEWY CORN MUFFIN

INGREDIENTS:

½       C       Butter

1 ½    C       Sugar (refined)

5                 Egg Yolk

½       Pack  Cream of Corn Soup (Powder, KNORR)

2        C       All Purpose Flour, Sifted

2 ½    tsp.    Baking Powder

2        T       Corn Kernels

1        tsp.    Vanilla Extract

PROCEDURE:

1. Preheat oven to 350°F.  Grease and line muffin pan.  Set aside.
2. Cream butter and sugar until soft.  Add egg yolk one at a time and continue beating until light and fluffy.
3. Sift Together flour, Baking Powder and Cream of Corn Soup.  Add the flour mixture and combine vanilla and water to cream mixture alternately.
4. Pour into prepared pans and bake for 15 to 20 minutes.

Chocolate Crinkles

CHOCOLATE  CRINKLES

INGREDIENTS:

¾ C             Oil (Vegetable oil)

2  C             Sugar (Refined)

4                  Eggs

1 ¼  C         Cocoa Powder

2  tsp.                   Vanilla Extract

3   C            All Purpose Flour, Sifted

2 ½  tsp.     Baking Powder

½  tsp.        Salt

Confectioners’ Sugar

PROCEDURE:

1. Preheat oven to 350°F.  Prepare 2 baking sheets. 
2.  In a bowl, combine all the ingredients until well blended.  Form the dough into 1 inch balls.  Roll in confectioners’ sugar then put them on the baking sheets. 
3. Bake until cookie cracks on too.  Don’t over bake.  Center should still be soft.