Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts

Chocolate Crumble Cheesecake

I know I have mentioned how much I am against no-bake cheesecakes that use gelatin in it to set the cheesecake. But in times of a cheesecake craving, I bend the rules by making my basic no-bake-no-gelatin cheesecake (check out my other recipe post for a variation) as a canvas and adding whatever toppings or flavor I have available.

Chocolate Crumble Cheesecake
Ingredients:
1/4 c. Unsealed butter, melted
1 large package dark chocolate-coated cookies (about 2 dozen 4-inch diameter cookies)
1 8 oz. package cream cheese, softened
250 ml. Heavy cream/Whipping cream
1/2 c. Sugar
Juice of one lemon

1. Crush 16 pieces of the cookie into fine crumbs using a rolling pin, mortar and pestle, blender, food processor or whatever method you fancy. Crumble the remaining cookies into larger pieces(like those in the picture scattered on top of the cheesecake) and set aside.
2. Pour the cookie crumbs over a 9-inch pie plate/6-inch springform pan (for a thicker cheesecake) and stir in the melted butter. Use your fingers to mold the base into the pan. Store in the fridge to set the base while you make the filling.
3. Whisk cream until stiff peaks form. Set aside in the fridge.
4. Whisk cream cheese, sugar and lemon juice until smooth and almost double in size.
5. Fold the cream into the cream cheese mixture.
6. Pour into the prepared base.
7. Top with chocolate crumble.
8. Chill for at least two hours or until set.
9. Enjoy!

Lots of Love,
J<3



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Fridate with 'Lil Sis


Red Velvet
Yesterday morning, it has been raining non-stop for a couple of hours. So a few minutes before 12pm, our afternoon classes got suspended. HOORAY!

Every time our classes get suspended, my dad would drive to school to bring us home or leave us in the mall to spend the rest of the day waiting for him to finish his shift. We may be in college, but my dad is really protective. And because our school is less than a thirty-minute drive from his office, he would gladly fetch us just so he's assured that we get home safe.

But today, my mom asked us to meet her in the mall and come home with her, so after having lunch with dad, my sister and I spent the rest of the day with each other. And most of the time was spent in this cutesy cupcake store in Glorietta: The Vanilla Cupcake Bakery.

Too bad we both decided to leave our iPods and iPads at home because we thought we would be commuting home in the rain, so we didn't get to take any pictures. The pictures I have included are from my previous visit with my friends, and I'm sorry, but I don't remember what was the flavor of the cupcakes I ordered (I think one of them was Red Velvet).

The last time I ate at Vanilla Cupcake, they were still in they're soft opening, so there sill wasn't many seats. And it was already late so most of they're cupcakes were out-of-stock. That's why I was really glad that this afternoon, we didn't have a lot of companions in the dainty cupcake shop which made the tea party-esque ambiance more peaceful and enjoyable. Also, we had a lot of cute vintage and classic chairs to choose from because the whole place was all to ourselves.

For our dessert-slash-merrienda, I ordered New York Cheesecake and Chocolate Cream Pie, while my sister had Oreo Cheesecake and Red Velvet (I know, that's too much for two girls who have just had Beef Pepper Rice at Pepper Lunch). We both had Earl Grey tea for drinks too (a full blown tea party was our theme).

As we waited for our cupcakes, we busied ourselves with picking which chair to sit on. After two or more minutes of going back and forth the powder blue vintage chairs in front and the colorful ones at the back, we settled (my sister actually) with the more eclectic one. Like I said, we failed to take picture, so I found similar chairs on the internet so you can imagine how they looked like.

Vintage chairs
From http://vintageindie.typepad.com/vintage_indie/2008/05/renewed-life-re.html

Modern vintage chair
From http://www.beinteriordecorator.com/patchwork-modern-vintage-chairs-by-kelly-swallow/patchwork-modern-vintage-chairs-design-2/

A few more moments later, our cute cupcakes arrived with our tea in even more cuter teapot and cups similar to the picture I have below. The cupcakes even came with wooden forks, a plus for being biodegradable and supporting the green movement.

Teapot and tea cup
From http://www.indigolilli.com/kitchen-hooks/50-forever-england-melissa-rose-tea-for-one-teapot-and-cup-5010792996189.html#.USjINDBTDLk

So, the cupcakes. That's what we're here for, right? Well, I have to say they were all divine! Both cheesecakes were very smooth and had just the right amount of tang and sweetness in them. Being a baker myself, I am glad to find out that the cheesecakes were baked with cream cheese and eggs and not set using gelatin. I'll give them both five out of five hearts.

For the chocolate cream pie, I enjoyed eating the chocolatey-mousy center which wasn't too sweet, just the way I like it. I loved it so much that I had to stop myself from eating everything up to save some for my mom, who I know would love it to bits. Five hearts as well.

Last, and definitely not the least, the red velvet cupcakes were, well, velvety. I liked everything about it, except for the cream cheese icing, which I would have loved even more if it had a little bit more tang in it. Probably a few more squirts of lemon juice wouldn't hurt. But nevertheless, my sister, a red velvet addict, loved it so much she even licked her fork. Four and a half hearts for this one.

And the Earl Grey tea just tied everything up. Over all, my Vanilla Cupcake visit deserves a four and three-fourths heart rating. With the delicious cupcakes and beautiful interior, I will surely be their regular customer.


Lots of Love,
J<3

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Nutella Mochi

In this day and age of sweet shops all over the corner, one specialty store is sprouting up like little mushrooms in Metro Manila - a store specializing in the little Japanese dessert called mochi. Mochi ice cream shops are everywhere, offering wide arrays of flavors to choose from. But one thing has caught my attention, and that is the Nutella Mochi I had from Sophie's Mom (yes, the cupcake store). It was this tiny brown ball of heaven that with one bite, sent out an amazing explosion of the beloved Italian chocolate-hazelnut spread onto my taste buds. The first thing that came into my mind - I HAVE to make one!

So, days after, my sister, who isn't as much of a cook as I am, made her own version. She wondered around the internet to find the perfect recipe, and voila, Nutella mochi from our own kitchen. In a couple of days, I finished everything (and that's because I was still holding back). I asked her to make me more, which she did a few more days afterwards.

But something was missing in those two batches - the nutella explosion. So today, I decided to make a batch myself and found this recipe on the internet. My sister walked into the kitchen in the middle of my mixing and commented on my mixture. She reprimanded me - being the mochi expert between us two - for using a different recipe (one with less water, cocoa powder and sugar). But being the older sister, I had to prove myself and went on making the mochi my way. Low and behold, it still worked fine.

And after an hour or so of tediously making sure that each tiny ball contains just the right amount of Nutella in it that it won't spill but would still have the Nutella explosion I had from Sophie's Mom's version, I had twenty-three balls of goodness in the fridge waiting for me to take them out and eat them.

My arms did ache afterwards (because prior to the mochi, I also made homemade tagliatelle without any pasta maker), and my fingers got all sticky with mochi all over them, but I was more than satisfied to find out my Nutella mochi was a success. Yay!






Lots of Love,
J<3

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No-Cook Blueberry Cheesecake with Lemon and Wild Honey

We had some cream cheese left to spare that are about to expire so I had to think of a way to use them up, quick. And the best way I can think of is through one of our favorite desserts: Cheesecake!


No-Cook Blueberry Cheesecake with Lemon and Wild Honey

No-Cook Blueberry Cheesecake with Lemon and Wild Honey
Serving Size: 12 to 16
Preparation Time: 30 minutes
Refrigeration Time: at least 2 hours

Ingredients

    1/2 c. Butter, melted
    2 tbsp. Powdered sugar
    200 g. Crushed Grahams
    16 oz. Cream Cheese, softened
    Juice of a lemon
    Lemon zest of the same lemon
    750 mL. All-purpose Cream
    1/3 c. Granulated sugar
    3 tbsp. Wild honey
    1 can Blueberry topping

Procedure

  1. Prepare the base by combining the melted butter, crushed grahams and powdered sugar in a bowl until it resembles wet sand.
  2. Form the base in your containers using your hands (I have used two 2x4x6 and one 3x6x8 rectangular ones). If you think they are too dry, add a bit more melted butter until they stick better.
  3. Prepare the filling by combining everything else, except for the blueberries, until smooth. You may adjust the taste to your liking before transferring the filling to the containers.
  4. Divide the mixture into portions for your containers, leaving a tiny bit of the top for the blueberries.
  5. Spoon the blueberry topping over the filling. You may need a bit more or a bit less blueberries depending on the surface area of your containers.
  6. Refrigerate for at least two hours or until right before you serve.
  7. Serve and enjoy! :)
Lots of Love,
J<3

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