Baked Mango Cheesecake Slices

Merry Christmas!

The old baked mango cheesecake was magnificent, however, maybe not so great for a larger number of people. With the idea springing up from the super uber delicious double choc cheesecake slices that dissappeared with popular demand in a previous company morning tea, maybe it was better to make slices instead of a whole cake.

Here's the original Marble Cheesecake Slices receipe:

Ingredients
250g Scotch Finger biscuits
125g butter, melted
500g cream cheese, softened
2/3 cup caster sugar
3 eggs
90g white chocolate, melted, cooled <--- did not use (didn't have white chocolate and the last batch failed terribly because they simply wouldn't melt)
100g dark chocolate, melted, cooled <--- used about 120g, who doesn't love more chocolate!

Method
1. Preheat oven to 180°C/160°C fan-forced. Grease an 18cm x 28cm (base) slice
pan. Line base and sides with baking paper, allowing 3cm overhang on all sides.
2. Process biscuits until finely chopped. Add butter. Process until just
combined. Press over base of prepared pan. Cover. Refrigerate for 10 minutes or
until firm.
3. Meanwhile, using an electric mixer, beat cream cheese and sugar until light
and fluffy. Add eggs, 1 at a time, beating to combine. Transfer half the mixture
to a bowl.
4. Stir white chocolate into 1 mixture. Stir dark chocolate into remaining
mixture. Spoon mixtures, alternating, over base. Run a skewer through mixture to
create marbled effect. Bake for 25 minutes or until centre of cheesecake is just
firm to touch. Cool. Cover. Refrigerate overnight. Cut into squares. Serve.
http://www.taste.com.au/recipes/26794/marbled+chocolate+cheesecake+slice

With the reinvented Mango Cheesecake receipe, here's the change:

Ingredients
250g Scotch Finger biscuits
125g butter, melted
500g cream cheese, softened
1/4 cup caster sugar
3 eggs
800g canned mango (using about 200g of mango meat for cheesecake, 200g for topping, pureed)
2 fresh mangoes (cut into cubes, half placed into the cheesecake mixture and half to top)

Method as per orignal baked mango cheesecake post however, with baking time changed to 30 minutes.

http://yumi-yummy-yumi.blogspot.com/2009/10/baked-mango-cheesecake.html?showComment=1255342610868

Matcha Chocolate Kisses

These were uber easy to make with super simple ingredients!

Vanilla seemed a bit boring so I added some Japanese green tea power... all four table spoons... Yummm! (Even though they were bought over two years ago and were left overs from my last green tea sponge cake... I don't dare to look at the date... But it was nevertheless so awesomely delicious!)

Instead of chocolate frosting centre, I melted some dark chocolate buttons leftover from... Can't remember... Melting chocolate isn't my favourite moment but the end result was ooh so delish~

They did turn out a bit too big to be cute though... it was a bit alien like and uneven... but next time I shall keep them small and cute! And they did expand in the oven so need to be about 3cm apart... ^^

Ingredients

1 cup or 2 sticks unsalted butter, softened

1/4 cup powdered sugar

1/4 cup sugar

1 tablespoon of vanilla extract

4 drops food coloring or a few tooth pick swipes of gel food coloring, which is what I used. IF you are one of those people who don’t like artificial color, leave it out.

½ teaspoon salt

2 cups all-purpose flour

Instructions

1. Preheat oven to 350 degrees (176 degrees Celsius) and line baking sheet with a silicone pad or parchment.

2. In a large bowl, cream together butter and sugars.

3. Add food coloring and vanilla until combined.

4. Beat in the flour on low until just combined.

5. THAT’S IT! So now place about a teaspoon of dough into your palms and roll into balls. Place on the cookie sheet about an inch apart (they don’t really grow in width too much.) Bake for 8-10 minutes or until bottoms are slightly golden. Place on wire rack to cool.

http://vanillaextrachel.wordpress.com/2011/11/28/vanilla-chocolate-kisses/

Cappaccino Cupcakes!

This was totally perfect! Even though I am yet to eat one XD They were made with lots of love after a very exciting April Fools and friday night partying that lasted until Saturday morning, afternoon and night.

The cupcakes felt deliciously fluffy whilst the icing taste of a perfect blend of bitter coffee and sugary icing mixture.

After failing twice in the previous week trying to make the green tea spongecake and coca cola cupcakes through reading the receipe wrong, it feels so comforting and exciting to have accomplished something without having done something really stupid! Maybe I am better at dealing with new stuff!

Now, the receipe comes in two parts, the basic cupcake and the modification to make them cappaccino cupcakes! The receipe made a perfect 12 1/3cup sized cupcakes ^_______^ I probably should have seperated the batter more evenly as mine turned out with giants and elfs.

Cappaccino Cupcakes

http://www.taste.com.au/recipes/20344/cappuccino+cupcakes

Ingredients

1/2 quantity Basic cupcakes, using only 2 eggs (see related recipe)

2 tablespoons cocoa powder, sifted ·

Coffee icing

75g unsalted butter, softened

1 cup icing sugar mixture, sifted

1 teaspoon coffee essence chocolate sprinkles, to decorate

Method

1. Preheat oven to 180°C/160°C. Grease two 12-hole, 1 tablespoon-capacity mini muffin pans. Make Basic batter (see related recipe), adding cocoa with flour.

2. Make icing: Using an electric mixer, beat butter until light and fluffy. Gradually beat in icing sugar until smooth. Beat in coffee essence. Spoon mixture into a snap-lock bag. Snip a 1cm triangle from 1 corner of bag. Pipe mixture over cakes. Decorate with sprinkles. Serve.

Basic Cupcakes --- Can also be combined with other ingredients (fruits, jam, cocoa, chocolate etc.) to make all sorts of different cupcakes!

http://www.taste.com.au/recipes/20334/basic+cupcakes

Ingredients

200g unsalted butter, softened

1 teaspoon vanilla extract (replaced with vanilla sugar *yum yum*)

1 cup caster sugar

3 eggs

2 1/2 cups self-raising flour, sifted

1/2 cup milk

Method

Preheat oven to 180°C/160°C fan-forced oven. Line muffin or mini-muffin pans with paper cases.

Using an electric mixer, beat butter, vanilla and sugar in a small bowl until light and fluffy. Add eggs, 1 at a time, beating after each addition (mixture will separate at this stage). Transfer mixture to a large bowl.

Stir in half the flour. Stir in half the milk. Repeat with remaining flour and milk until combined.

For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes. Alternatively, for 1 tablespoon-capacity mini muffin pans use 1 tablespoon mixture. Bake for 10 to 12 minutes. Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool.

A super easy way of making sweet and sour pork ribs

一个美味糖醋排骨超简单的做法

1。肋骨若干，放入沸水焯一下，去血水，浮末

第二步就是核心啦
　　口诀如下：
　　一酒二酱三糖四醋五水
　　就是一份料酒二份酱油，三份砂糖，四份醋，五份水
　　至于一份是多少，根据肉的多少决定，我这里没有确切的比例，是做多了靠经验来的，这次我大概是小一斤肋骨，一份料酒如下
　　
　　（注明：偶这个做法是四川做饭，不像北京大多加入番茄酱，偶以为那是一种偷懒的主意，利用番茄酱的酸甜，避免了糖醋份量的掌握，但此酸甜非彼酸甜，也缺乏红亮的色泽。如果喜欢红亮的颜色，砂糖换为冰糖最好，但量不太好度了）

这是放好如上糖醋水等料后的排骨，大火烧开后，小火接着煮

煮了约40分钟后

等汁已经收的粘稠状（本来应该用锅铲捞起来拍张照片，但因为偶一人在家，拍不了，sorry啦）加入芝麻（白芝麻显眼，好看，但不如黑芝麻香，偶用的是黑芝麻），起锅！！
　　

简单吧

土豆烧肉

原 料：

土豆、五花肉。

做法：

1：土豆洗净，然后刨子去皮。

2、去皮的土豆切块，如果先用不到土豆的话，可以用水加点盐先泡起来，待用。

3、锅中水烧开，倒入洗干净的肉块，汆烫3到4分，撇出浮沫，然后捞出肉块沥干水份待用。

4、锅中底油，油七层热，加姜片和葱白爆香一下，倒入沥干水的肉块煸炒出油，然后加人酱油、精盐、绍酒翻炒几下。

5、倒入土豆块和肉块一起翻炒下，再加入清水（以没过肉块为度）和2小勺盐，待沸后转小火烧30分钟。

6、最后汤锅里的汁差不多的时候，大火收汁，撒点葱末即可以装盘了。

Normally I'd add some extra dried chilli, as usual XD