Melts in the Mouth ;)

Yoohoo~

Little miss baker is back! Miss me? I'm sure :p

Fear no more for I have returned with killer recipes for y'all to play with in the good old kitchen!So put on your aprons mates and let's bake away :D

Mixed Berries and Chocolate Cheese Tart
baked this twice, tasted better the second time - would definitely do it a third time! 4stars :)

Oops sorry peeps!I lost this recipe.But no worries, will look for it. Once found, will update asap! Enjoy browsing through the rest though aites :D

Strawberry Sponge Cake
Absolutely loved doing this one!Super-excited decorating it, a total dream. 4stars too!

Ingredients :

250g sponge fingers
100g strawberry pudding mix
500g milk
chocolate syrup
1 punnet fresh strawberries (or in can, works too - syrup can be used for drizzling)

Method :

1) Line the sponge fingers on a plate/tray
2) In a bowl, sprinkle the pudding mix onto the milk and whisk. Use beater if you want the texture to be creamier. Leave at room T.
3) Pour half of the mixture onto the sponge fingers.
4) Arrange the sliced strawberries (cut evenly) onto the the mixture and drizzle syrup on them.
5) Arrange the second layer of sponge fingers and pour the remaining mixture on them.
6) Decorate with whole strawberries and syrup

Plain Baked Cheesecake
Classic taste.Shop quality.Definite 5stars.Need I say more? ;)

Base
Ingredients : 4cups Marie biscuit crumbs, 1/2 cup powdered sugar, 1 cup walnuts (coarsely chopped), 1/2 cup butter, melted
Method : Mix all ingredients and press into the base of a 22-cm springform pan. Bake for 15mins at 175C and cool.

Filling
1. Dissolve 3tbsps custard powder in water. beat in 455g cream cheese and 1.5cups castor sugar until fluffy. Add a pinch of salt, 1 tsp vanilla essence and 1 tbsp lemon juice and beat until smooth.
2. Add 2cups sour cream, 6egg yolks and lemon zest. in a separate bowl whip 6 egg whites until stiff and gradually fold into the batter. Pour into the prepared crust. Bake for an hour at 170C.
3. Leave the cheesecake to cool in the oven, with the door ajar, for at least one hour. Decorate with lemon slices.

Banana Bread Pudding
Don't judge a book by it's cover. 4stars!

Method :
1. Soak 4cups wholewheat bread (cut into cubes) in 4 cups milk for an hour. Butter a 33cm x 22cm x 5cm pan and set aside.
2. Beat 6 eggs, 1.5cups castor sugar and 2tbsps vanilla essence together and pour over the soaked bread cubes. Stir in 1 cup golden raisins, 2 cups mashed bananas and 1.5 tsp ground cinnamon.
3. Pour the mixture into the buttered pan set in a deep baking tray half-filled with water. Bake at 170C for about 1 hr or until a knife inserted in the centre of pudding comes away cleanly. Dust with powdered sugar.

Chocolate Orange Bavaroise
Just look at it. Of course it's 5stars.End of story. :D

Cake
1. Beat 6 egg yolks and 70g castor sugar until a light mousse forms.
2. Meanwhile bring 250g milk to a boil. remove and add the beaten egg yolk. Stir well and pour back into the milk saucepan. Continue stirring on a low flame until it coats the back of a wooden spoon. Remove from heat.
3. In another saucepan dissolve 3sheets gelatine or 1tbsp agar-agar powder in 3 tbsp water. Add egg yolk and milk mixture. Stir well. Add 250g orange-flavoured or semisweet chocolate (chopped) and stir immediately to dissolve. Cool to room T.
4. Grease a 24-cm circular ring mould. place the mould on a baking tray lined with parchment paper. Fill the base with orange sponge cake. Moisten with syrup (3/4cup sugar, heated with 1 cup water) and place in the fridge for 10minutes. Decorate with 6 seeded orange slices.
5. Beat 350g whipping cream until sift peaks form. Slowly add to chocolate mixture and pour over the cake. Chill.

Chocolate Ganache
1. Mix together 250g bittersweet chocolate (finely chopped) and 70g unsalted butter, pour in 200g hot boiling whipping cream and stir to dissolve.
2. When the chilled cake sets, pour the melted ganache (make sure it is at room T) over the cake. Chill in the fridge again, preferably overnight. To remove the cake from the pan, run a warm knife around the rim of the cake. Dust with powdered sugar and cocoa.

Butter Cookies
Not as interesting as it looks.2stars

1. Cream together 455g butter and 340g powdered sugar (sifted). Add 6eggs one at a time until well-blended.
2. Fold 570g cake flour (sifted), a dash of vanilla essence and lemon zest into the butter mixture.
3. Fit a no.7 star nozzle on a piping bag, fill the bag with pastry and pipe small shells onto a greased baking tray. Chill for 5minutes to prevent the cookies from expanding too much during baking. Bake at 175C until golden. Cool.

*Chef wan says : as an option you can fill the cooled cookies with apricot jam to make sandwiches. Decorate by dipping the tip of each cookie in melted chocolate!

New York Cheesecake
Looks can be deceiving.lol.3stars.

Base
1. Grease a 22cm springform pan.
2. Using a wooden spoon mix together all the ingredients for the crust - 3cups graham cracker crumbs, 6tbsps castor sugar, 2tbsps ground cinnamon and 226g butter, melted and cooled. Press the crumbs onto the base and partly up the sides of pan.
3. Refrigerate for 30mins.

Filling
1. Beat 680g cream cheese until smooth. Gradually add 1 1/4 cup castor sugar and continue beating until light and fluffy. Add 6 egg yolks one at a time. Fold in 2cups sour cream, 1/3cup cornflour, 2tsps vanilla essence, juice and zest of 2lemons.
2. In a separate bowl whip 6 egg whites until stiff peaks form. fold into the cream cheese lightly.
3. Pour the batter into the prepared crust and bake at 165C for 1 hr 15mins.

Cherry Sauce
1. Mix 1 tbsp cornflour mixed with a bit of water and 1 large can of pitted dark cherries in syrup, bring to simmer.
2. As soon as mixture thickens, remove from heat.
3. Add 1tbsp butter.
4. Stir and cool. Pour over cheesecake.

Lemon Blueberry Cookies
melts in the mouth - literally.3stars

1. In a food processor (or blender,whichever works) combine 210g flour, 150g unsalted butter, 70g castor sugar, a pinch of salt, lemon zest of 1.5lemons, 2tbsps lemon juice, 2 egg yolks and 50g ground almonds to form a dough. Chill for a few hours.
2. Roll out the dough into small marbles. Flatten each ball slightly with a wet fork and make a small depression in the center.
3. Mix together 1tsp honey and 1/2 cup blueberry jam. Fill the cookies with jam. Crush the sides with beaten egg yolk and bake for 8-10mins at 170C until golden.

*Can be substituted with raspberry jam which was the original recipe :)