Friday 4 December 2015

Oreo Cheesecake


Oh-so-chocolatey!  Yes indeed.  The cake was loaded with lots of different kinds of chocolate and waffle and it was for my little nephew.
I made this football cake for my little nephew on his last birthday. 

 This year I decided to bake his favourite Oreo Cheesecake for his 3rd birthday.  But I thought the cake itself would be quite boring for a boy.  Therefore, I decided to top up with variety of chocolates.  He and another of my older nephew, both were so thrilling over the cake.  They were arguing who should eat what chocolates on the cakes and when it was sliced into serving pieces, they fought over who would eat the Oreo cookies and Kit Kat.   Haha! I’m sure this cake is definitely for boys of his age.
I used Philadelphia cream cheese and needless to say, Kraft’s recipe for this oreo cheesecake.  The idea of loading the cake with chocolates and waffles came from my FB friend, Weilee.  She is really good in cake decoration.
 All ready for Christmas Baking?  
Happy Baking!

36 pcs     OREO Cookies, divided (I have used about 50 pcs)
¼ cup      Butter, melted
4 pkt       Philadelphia Cream Cheese (8 oz. each), softened (I used 2 pkt)
1 cup       Sugar  (I reduced to 80g)
1 tsp        Vanilla Extract
1 cup       Sour Cream (I used half cup)
4              Eggs (I used 2 eggs)

Remove the cream sandwich between the oreo cookies.  Place the cookies in resealable plastic bag.  Flatten bag to remove excess air, then seal bag.  Finely crush cookies by rolling a rolling pin across the bag.  Place crumbs in bowl.  Add butter and mix well.  Press onto bottom of 9-inch springform pan (I used 7 inch springform pan).

Beat cream cheese, sugar and vanilla in large bowl with mixer until blended.  Add sour cream; mix well.  Add eggs, 1 at a time, beating after each just until blended.  Chop or crush remainding cookies into the batter.  Gently stir 1½ cups of the chopped cookies into batter.  Pour over crust; sprinkle with remaining chopped cookies.

Bake 1 hour 10 mins (depending on individual oven) or until center is almost set.  Run knife around rim of pan to loosen cake; cool before removing rim.  Refrigerate 4 hours.

Chocolate glaze
250g       Milk chocolate
4 tbsp      Heavy cream

Combine the heavy cream and chocolate in a small pot and heat over medium, whisking until smooth.

Let stand until thickened, about 30 minutes, spoon the glaze all over the cake, smoothing it over the top and let it runs over the side of the cake.

Top up the cakes with variety of chocolate according to your own creativity.

Let the cake stand until glaze firms up about 1 hour before slicing.

Thursday 26 November 2015

Egg Tarts


This was the last session of baking with this group of kids.  I had, in total, accomplished 3 sessions before the year ends, and I feel thankful for the opportunity to serve.  You can see the recipes I did for the 1st and 2nd session here and here.

For this session, I had chosen to do egg tarts with the kids.  Look at the faces of these kids.  They were waiting eagerly for their turn to hands on.
I adapted the recipe from Christine and have tweaked the method to make it easier for the kids. 
I have tried making many egg tarts and only this recipe works for me.  You can find my 1st success story of egg tart here :D
I felt so grateful that Cheryl, Soo Feng and Ai Lee had volunteered to assist me when my baking buddy is unable to make.  It is so wonderful to serve alongside with friends who shared the same passion.

Be grateful.

(Making about 36 egg tarts)

450g       Plain flour
250g       Unsalted butter
90g         Caster sugar
2              Eggs

2 tsp        Vanilla extract

Egg fillings
4              Eggs
60g         Sugar
300ml     Hot 2ater
150ml     Evaporator milk
1 tsp        Vanilla extract

Egg Fillings
1)Add sugar into hot water, mix until completely dissolved.  Let it cool down.

2)Whisk the egg with evaporator milk.  Pour into the sugar water.  Mix well.

3)Sift the egg mixture and put aside.

1)Beat butter and sugar until the mixture is smooth, fluffy and light in colour.

2)Add eggs, vanilla extract and mix well.

3)Add in the flour and combined well.

4)Form the dough into round shape.  Cling wrapped it and put in the refrigerator for 15mins.

5)Take the dough out from the refrigerator.  Divide the dough in 25g each. 

6)Press the dough into each tarts casing.

7)Carefully pour in the fillings into each tart shell.  Bake for 10 mins at 200 Deg C.  Then reduce the temperature to 170 Deg C and bake for another 10-15mins.

Tuesday 17 November 2015

Thai Mango Glutinous Rice


I haven’t been baking new recipes lately because I’m experimenting of making bread now.  Kneading the dough to correct texture and testing out the freshness of the yeast whether they are active or dead.  They are totally different experiences from baking cakes.  Haha!

I was at the fruit stall on Sunday and saw many mangoes.  The fruiterer told me it is mango season now and what came into my mind immediately was my favourite Thai dessert!  Coincidentally, the theme for Nov Thumbs Up is Mango so I decided I should try making my own mango glutinous rice.
This is not difficult to make at all.  I adapted the recipe from Rasa Malaysia but I tweaked the method a bit.

This is such a simple recipe and it’s so delicious!  The sticky warm, sweet and slightly salty rice, drenched in coconut milk and eat them spoonful by spoonful with the mango.  
Wow! It is so very scrumptious.
I decided I should use this beautiful Clover Condiment Bowls to serve my mango glutinous rice to my husband and sons.

Thanks Karen (Luvswesavory) for this beautiful Clover Condiment Bowls that was given to all of us during our last meet-up.  It was my pleasure meeting you in person!  


1 cup       Glutinous rice
2-3           Pandan (screwpine) leaves.  Tied into a knot.
2              Mangoes
1 cup       Coconut milk
(I used 100ml, dilute it with 70ml of water to cook together with the rice and the rest for pouring over the rice)
½ tsp       Salt
55g         Sugar
1 tbsp      Toasted sesame seeds
                Banana leaf for steaming (I skipped)       

(1)Soak the glutinous rice for at least 8 hours or overnight.

(2)Wash and drain the glutinous rice.  Pour 100ml coconut milk and 100ml water into the glutinous rice.  Steam the glutinous rice for about 20-25 minutes or until it is smooth and sticky.

(3)While the glutinous rice is cooking, cut the mangoes into small cubes and chill in the refrigerator until use.

(4)In a sauce pan, heat up the balance coconut milk over low heat.  Add in the salt and sugar.  Keep stirring until sugar is dissolved.  

(5)Place the glutinous rice on a serving plate.  Pour the heated coconut milk over the glutinous rice.  Sprinkled the toasted sesame seeds over it and served with the cut mangoes.

But I’m submitting this post to Little Thumbs Up, which is organised by Zoe (Bake For Happy Kids); Doreen(My little favourite DIY) and for November, the theme is MANGO and it is hosted by Jozelyn Ng (Spice up My Kitchen)

Monday 16 November 2015

Belgian Collection

Another sweet treat from my boss…  Belgian Collection from Mark and Spencer.

Thanks Boss!

Meeting with Some Bloggers

It was a wonderful gathering with all the like-minded friends.  I felt so delighted to meeting all of them.  We had great time sharing the passion and love of what we do.  It is so inspiring!

Love seeing Zoe (Bake for Happy Kids) and Diana Gale (The Domestic Goddess Wannabe) again.  Both of them still look so gorgeous like before. 

 I am so glad we have new friends joining us and also appreciate Karen (Luvswesavory), for taking a day off from work for this occasion.  The best part of the meet-up was having Ann Low (Anncoo Journal) and Weilee, a facebook friend, joining us. 

 You know what?  I was so excited on the previous night that I had trouble sleeping haha!

This is such a special occasion which I would like it to be remembered in my blog. 

Thanks Zoe for the Lemon Myrtle

 and Karen for the beautiful Clover Condiment Bowls!
I am looking forward to our next meeting the following year, hoping to have more bloggers joining us.   

I started baking and cooking in 2013 without any knowledge about it and learnt through attending classes, reading baking books and scrolling through blogs.  

It feels really satisfying to bake, cook and then share it on my blog.  The feeling of receiving good comments from fellow bloggers is indescribable and I really value the tips that they have given me.  


Sunday 25 October 2015

This sugar jelly like sweet is Turkey’s delights.  It is very sweet but delicious.  It has chewy texture and blended well with the pistachio roasted nuts.  I have sweet tooth and this is something that I couldn’t resist.   

Thanks my Boss for this wonderful treat! 

Monday 19 October 2015

Banana Chocolate Chips Cupcake


This was my 2nd session of baking lesson with this group of children.  

Every child can be an Inquisitive Learner” -  I strongly agreed with it.  We should not let poverty deprive any children from having opportunity to learn.  All children deserve the opportunity to reach their highest potential.  When I saw the children’s desire to learn and unduly curiosity to explore, I feel a sense of achievement and wanting to provide more for them.  I hope my little part is able to help each child to succeed in some ways. 

This is the recipe that was improvised by my baking buddy Lay Choo!  

It’s a great recipe - simple and delicious.  


Wet Ingredients
4                      Mashed ripe bananas
1/3 cup           Melted butter or Vegetable oil 
1                      Egg
1 tsp                Vanilla Extract

Dry Ingredients
½ cup              Sugar 
1.5 cups          Self raising flour
                        Chocolate Chips

Preheat oven to 180 Deg C

In a large bowl, combine all wet ingredients and then add the dry ingredients.

Mix the batter but do not over work the batter.

Spoon the batter into individual cup and sprinkle some chocolate chips on top.

Bake for 25 minutes

Wednesday 14 October 2015

Chocolate Chips Muffins


What a perfect way to start your morning with muffin which is moist and fluffy on the inside, crispy on the top and with chocolate chips bursting out.  It’s definitely won’t disappoint you.  So who wants? :P

This is a pretty straightforward and an easy muffin recipe to whip up at home in easy steps.  The recipe is adapted from and I’m sure you will like it.


Make about 12 muffins

2 cups (256g)        All purpose flour
½ cup (64g)           White sugar (I used caster sugar)
3 tsp                        Baking powder
½ tsp                       Salt
¾ cup (185g)         Milk (I used 80g white milk and 105g of
chocolate milk as I was running out of
white milk)
1/3 cup (80ml)      Vegetable Oil
1 no.                        Egg
¾ cup (96g)            Mini Semi-sweet Chocolate Chips
3 tbsp                      White sugar (I skipped)
2 tbsp                      Brown sugar (I skipped)

Heat oven to 400˚F (205˚C).  Grease bottoms only of 12 muffin cups or line with baking cups.  (I baked in 180˚C)

In a medium bowl, combine flour, ½ cup sugar, baking powder, chocolate chips, and salt; mix well.  

In a small bowl, combine milk, oil and egg; blend well. 

Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)

Fill cups 2/3 full. 

Sprinkle tops of muffins before baking with a combination of 3 tbsp sugar and 2 tbsp brown sugar (I skipped)

Bake for 20 to 25 mins or until toothpick inserted in center comes out clean.  Cool 1 minute for removing from pan.  Serve warm.

I’m also submitting this for Cook-Your-Books #24.  
Cook-Your-Books is organised and hosted
by Joyce of Kitchen Flavour.

Saturday 26 September 2015

Milo Chocolate Chips Cookies


Early this year Milo was put on the spotlight for counterfeit.  But consumers have been assured that Milo sold in Singapore is safe as it is manufactured here.
Yes!!!  Me and my boys are fan of Milo.  My boys love it in cold.  But for me, I like it in hot and to go with a banana for breakfast or tea break.

When Zoe announced that the September theme for Little Thumbs Up is Milo, I was liked ‘Huh! Milo?”  I never knew that Milo could be used for baking.   Well ok, I started to check it out on internet and to my surprised that Milo is so versatile and not just for beverage alone.  You can make so many things from Milo. 
 This is my first time using milo to bake cookies.   It was a wonderful experience as the cookies turned out to be so delicious and well liked. 
I have baked a few rounds of this recipe adapted from and I also using this recipe to conduct a baking lesson along with 2 lovely sisters in church, for a group of under privileged kids that runs by Mercy Centre, a voluntarily organisation. 
I really enjoyed and had a great time baking with these kids.

Here’s the recipe and it’s definitely a keeper!

Happy Baking!

225g       Unsalted butter
150g       Caster Sugar (reduced to 100g)
1 tsp        Vanilla extract
1 tsp        Cream of tartar
½ tsp       Bicarbonate of soda
125g       Milo powder
1              Egg yolk (I used whole egg)
150g       Mini chocolate chips
300g       Self-raising flour

Mix butter, sugar, vanilla extract, cream of tartar and bicarbonate of soda in a mixer till fluffy.

Add in milo powder, egg and chocolate chips then flour.

Shape the dough using a teaspoon and bake in pre-heated oven at 160C for 20 minutes.

I’m submitting this to September Little Thumbs Up for theme on Milo. 
For this theme, it is hosted by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY.