Egg Tarts!!

Due to popular demand, I've decided to share this out here! These babies are sooo easy to make and are always a great treat especially for those who are not really a fan of sweets. These will please anyone, no kidding :) Used to sell them at fundraisers for NZD1 per piece and they go like hot cakes! But I think it's best eaten right away when it's fresh from the oven and not kept too long otherwise they go limp and loose that crispy flaky texture of the pastry, which is a downer! But u can definitely make the filling in advance and only thaw the amount of pastry you'd like to use. Then store the remaining filling for next time. I've done that and works better especially if you plan to feed only a few people and not a crowd. So here's the recipe:

Ingredients: (makes 45pieces of tarts)

-1 pack of flaky puff pastry (I use Pampas, can be found in premium stores like Cold Storage, Jaya Grocer,etc). Back in NZ, there were 5 sheets per pack so it fits nicely as 1 sheet makes 9 tarts. Pampas has 6sheets, so u have an extra 1 sheet. But that doesn't really matter as there are always other uses for them!)
-2 cups milk
-1 1/4 cup sugar
-5 eggs
-1 tsp vanilla essence

Method:

1) Thaw the flaky puff pastry in advance.
2) In a saucepan, heat the milk and sugar until sugar dissolves. Set aside.
3) Beat 5 eggs in a bowl, whisk in vanilla essence. Then add in the slightly cool milk mixture. Strain to get a smooth mixture.
4) Return to the puff pastry. For each sheet, make a 3x3 cut so you get 9 small squares. In each square, make a 1cm cut from the sharp corner in. You will get a 'penguin tail' at each corner which you will then cross one flap over the other. Do the same for each corner of the small square to get a tart case/cup. 
5) Insert the pastries into a cupcake casing and pour the mixture in. Don't pour until full otherwise it will go over while cooking. (see picture below)

Here's what they're supposed to look like before baking!

6) Bake at 190C in a preheated oven for 20minutes or until the egg mixture rises nicely and the flaky pastry is cooked and turns a nice crisp brown colour.

Good luck trying and do share with me the results ya! Would love to see how they turn out :)

Creme Caramel

So much for weekly updates, so hard to be consistent when you're busy with other things! May has been jam-packed with events, not that I'm complaining or anything :p It's been so much fun catching up with friends since primary school days, attending weddings which I've missed so much of when I was overseas. And especially the family time which is ever so priceless. Of course, it all involves foood right. Today is no different ;) I shall share my attempt of Basic Creme Caramel by Donna Hay - whom I recently started following.

The thing with creme caramels is - they are super yummeh. I've always been a fan since way back when, and my bestie Ahya' is pro at making them. She taught me once how to make them, I was not so confident with food making yet at that point and I thought it was all just too complicated. And because it was her specialty I never really made them myself anymore - especially since my 1st attempt after was such a failure >.< I dislike it when things don't go my way in the kitchen! But now my bestie is thousands of miles away from me (sobs) and mr.husband is a big fan of puddings and such and I am beginning to be more confident with my skills at food experimenting. I have to stand on my own two feet and wrestle with making it once more. The results? Alhamdulillah, fantastic!

The trickiest bit I have to say is transferring the hot caramel from the pot to the baking container and spreading it. If you're too slow it could set too much and stick to the baking container and not marry well with the filling. I've always found this part the most challenging, and oh, the making the caramel bit because the time when it turns amber and goes darker is just a split second and if you overdo it (like I kinda did) it'll become bitter tasting and not tooo pleasant to eat. But the filling for this recipe my goodness, soooo creamy and dream-like you'll want more. So here's the recipe I took from the blog. The plus for me was I decided to do double recipe and since I was also making 2 pavlovas the usage of egg whites and yolks complimented one another and no wastage occured. Since this recipe uses more egg yolks I suggest you pair up with another recipe that uses whites so as not to waste! Or you could always fry yourself eggs without the yolk I guess although I always find the yolky bits the best :p Enjoy trying this recipe!Feedback most welcome :D

Ingredients

⅔ cups (150g) caster (superfine) sugar

⅓ cup (80ml) water

¾ cup (180ml) milk

¾ cup (180ml) single (pouring) cream

2 eggs

4 egg yolks

⅓ cup (75g) caster (superfine) sugar

2 teaspoons vanilla extract

Method

1) Preheat oven to 150°C (300°F). Place the sugar and water in a saucepan over high heat and stir until the sugar is dissolved. Bring to boil and cook for 8–10 minutes or until the mixture is dark golden. Pour into 4 x ¾ cup-capacity (180ml) ovenproof dishes. Set aside for 5 minutes or until the caramel is set. 

2) Place the milk and cream in a saucepan over medium heat until it just comes to the boil. Remove from heat. 
3) Place the eggs, extra yolks, extra sugar and vanilla in a bowl and whisk until well combined. 

4)Gradually add the milk mixture, whisking to combine. Strain the mixture and pour into the dishes. Place dishes in a water bath*.

5) Bake for 35 minutes or until set. Remove from the dish and refrigerate for 2 hours or until cold. Remove the crème caramels from the fridge 30 minutes before serving. Turn out onto plates to serve. Serves 4.

* Make a water bath by placing dishes in a baking dish lined with a folded tea towel and pour in enough boiling water to come halfway up the sides of the dishes. A folded tea towel in the base of the baking dish stops the dishes from sliding around and ensures the crème caramel cooks evenly as the dishes don’t touch the baking dish directly.

 Caramel spread into the baking container

The completed version! Sitting in caramel with all its glory, ready to be eaten ;)

Durian Delight Cheesecake

Heyya! It has been awhile since I posted some recipes - well that's an understatement :p I've been wanting to try this one for aaaagesss - ever since I laid my eyes (and hands) on mum's Chef Wan's Sweet treats book. But because I was in NZ for a time it's quite hard to get THE special ingredient: those juicy, melts-in-the-mouth durian which is just tooo GOOOOD. Finally upon returning home to Malaysia I can finally attempt this. To be honest it took quite the effort to make this, and the ingredients $$$. Missing the cheap but awesome quality dairy products of NZ! And it's quite filling to eat. But still YUMMY nonetheless. Durian-lovers and die-hard fans would LOVE this. Haters, well, the durian ain't toooo prominent so I say still have a go. You don't know what you're missing! So here it is, what you get when the King of Fruits gets cheesy :p

Ingredients

• 22-cm Blind-baked Tart Shell
• 900 g / 1 3/4 pounds cream cheese
• 1/2 cup / 4 fl oz sour cream or natural yoghurt
• 3/4 cup / 6 fl oz honey
• 1 tbsp / 1/2 oz castor sugar
• 4 large eggs, separated
• 1/2 cup / 4 fl oz fresh milk
• 1 1/2 cups / 12 fl oz durian flesh
• 1 tbsp / 1/2 fl oz vanilla essence
• castor sugar for dusting
• 22-cm Blind-baked Base
• 150 g / 5 oz butter, cut into large cubes, chilled
• 1/4 cup / 2 oz castor sugar
• 1 egg
• 11/2 cups / 12 oz all-purpose flour
• 1/2 cup / 4 oz sliced toasted almonds
• green beans / chickpeas - enough to cover pan for a layer

Methods

       The Filling:

1. 1) With an electric mixer, blend the cream cheese till smooth.
2. 2) Add in egg yolks one at a time, and leave the mixture blending for 2 minutes to mix well.
3. 3) Add in sour cream, honey and milk, and vanilla essence. Blend till smooth. Occasionally, use a plastic spatula to scrape the side of the bowl to avoid clumps.
4. 4) Add in durian flesh and mix well.
5. 5) In another bowl, beat egg whites till white and fluffy. Fold the egg whites into the batter.
6. 6) Pour batter unto blind-baked base, and bake for 50 minutes at 180°C (350°F).
7. 7) Turn off the oven heat, and leave the door ajar. Allow the cheesecake to cool in the oven for an hour or two. Once the cheesecake has cooled, dust the top lightly with castor sugar.
8. 22-cm Blind-baked Base:
9. 1) Place flour, butter, sugar and almond in a large bowl, and rub them through fingertips till rough dough is formed.
10. 2) Add in egg, and continue to knead the dough till smooth. Add cold water if necessary. Place to rest in fridge for 20 minutes.
11. 3) Place dough in a 22-cm non-stick spring form pan. Pat pastry into corners of the pan, making sure the pan is evenly lined with pastry before trimming off the excess.
12. 4) Score the pastry with a fork, and then place aluminium foil over the pastry and fill the top with green beans. (or any substitute for weights: other beans, rice,etc)
13. 5) Bake the pastry for 20 minutes at 180°C (360°F), till crust becomes nice and golden. Remove foil (together with green peas)
14. 

       Feedback most definitely welcome! ^^

1. 
   

And then there were two.

A lot of people have asked me before, how does it feel now that you're getting married? Now, they're asking what's it like being married. Before I fulfill your curiosities, I must first let it out there that I am actually a very private person in some ways. Especially when it comes to feelings and emotions - I'm quite good at covering them up. These questions people ask are quite personal questions to me, and I couldn't just answer them on the spot in a conversation that involves a whole lotta people. Mostly because, I'll probably give you serious answers that some of you might not want to hear. And it might not be suitable at the time or appropriate to the audience - I may not know some of you that well and who wants to hear serious stories when you just wanna chill aye? But I do understand why these questions are being asked. You might be undergoing the same thing soon, or you might just be curious. And it kills. ;) Well, my answer is this: A marriage is no picnic. It IS serious business. It is not easy. It is challenging in many many ways. And my experience may not reflect your own current/future experience. A girl's journey may be very different from a guy's as our roles are different.

Not quite the answer you were expecting? Or why so serious you may ask? Well, this is the reality. I don't mean any negativity, I am merely being honest. This is the truth.

A marriage is what you want it to be. Like anything else, when you have goals you work hard to achieve them. If your ultimate goal is to be happy always, then strive for that. If you plan to be in love until Jannah, then you need to get through steps which enable you to. But is it as simple as it sounds? Unfortunately, NO. Because in between where you are at now and that goal you have set, sacrifices will have to be made whether you like it or not. That is marriage. You make a lot of compromises, you become this selfless being just for the sake of the other person, you change yourself to please your spouse and his/her friends/family. At the end of the day, you ask yourself: Are you really happy?

Have I scared you yet? Well, that is never my intention. I just want to give you some idea about what marriage will be like, in a way answering those questions you have for me. I want to highlight that marriage is no game, it's not something you decide to enter into without any preparation whatsoever. Which is why it is sad that the trend in our society nowadays stress on the wedding but not the marriage. Yes, we have marriage courses and we know the theories to a happy marriage but is that enough? It all depends on our Niat. Intention. If you come in to the course and intend to take as much as you can, so that when you leave you have this renewed resolution to be better, then Alhamdulillah you are on the right course. But if it's merely so you can get that piece of paper saying you've been there, done that. You're not quite there yet. I have to say, the quality of our marriage courses in Malaysia is not up to par yet. The idea of it is beautiful, but the method needs a lot of improving. It probably has to do with our attitudes and mentalities - unfortunately for some, still 3rd world. I find that we depend so much on laughter and jokes - some crude and inappropriate - to get through the module itself. The excuse the speakers give, so as not to make the talks boring, or it is sleepy hour so let's not discuss heavy topics or get too serious. And yet they are talking about marriage where it is no joke ladies and gentleman. When are we getting to that intellectual stage where we can discuss topics without relying on having to make people laugh all the time? There's a difference with being witty and creative.

Marriage can be easy when you have good intentions. When you know what you are up against. When you are clear of your roles and responsibilities. When you have two people who are willing to make this work. Give and take. Trust and loyalty. Communication is KEY. No one is a mindreader. And the most important thing is when everything is done for the sake of Allah. Marriage opens sooo many doors to Jannah. The little things you do everyday for your spouse in sha Allah will give you rewards. You are given the opportunity to invest so much.

I personally believe it is not only during marriage that these challenges come, but even waaay before. The wedding planning for instance. Weddings nowadays are like a competition to see whose is the most grand. Does the saying, "because you can" or "because you have it, flaunt it" apply here? If it is within one's means then fine, BUT not if waste occurs for it is something Allah dislikes. The walimah is an ibadah. Moderation is best. And may Allah bless all our efforts in pleasing Him.

Back to marriage.  How I felt before? -Happy, excited, nervous, scared. How I feel now? -Happy, excited, nervous, scared. Similar but for different reasons.

I was happy because I was finally getting married to the man I had known for nearly 12 years. We've worked hard all that time and now this was it. I was excited to embark this whole new chapter with the man I trust as my Imam. I was nervous knowing that when you get married, you don't just get married to this one man, but to his whole family as well - would I be accepted, can I get along? I was scared because of the many possibilities in marriage, would I persevere?

I am happy because with everything that I'd imagined a marriage to be, how difficult it can be at times, I have no regrets and I remain as happy as can be. I am excited now that we are building a home of our own, and we are about to experience new things together. I am still nervous because sometimes I think my habits, actions and personal beliefs might give the wrong impression to his family and friends. And I am scared because Satan always finds a loophole to make me mad and frustrated and disappointed and fill me with so much negativitiy that I may forget all the good things that have happened. I am scared that I may lose patience, lose myself in anger and be so calculative about things and hence, be the beginnings of arguments.

That is why it is sooo important to always, ALWAYS be close to Him, and pray that He eases things for you. In sha Allah, whatever bad feelings that you have will come to pass and be replaced by good feelings.

So have I lost myself in marriage having to compromise a lot? I wouldn't say so. It is certainly different being married than your single years. But I disagree with people who say you can't enjoy as much when you're married and that you cannot follow your dreams anymore. Marriage is such a blessing to me, I am able to become this support person for my husband. I am able to take care of him because it gives me such joy when he is happy. Sometimes it even surprises myself how far I could go just to please him. (like waking up at 5am EVERYDAY to serve him breakfast, see him off to work when maaan I wouldn't have done that for msyelf when I was on my own :p) And because I am married to someone who is as adventurous as me, I can still do all the things I like - travel, food-hunting, shopping, etc We are compatible that way. When your spouse is very understanding, you get away with a lot :p My baking experiments for example, well, it benefits him too.hehe

Overall, being married is BLISS. Even when you have problems, you solve them together like civil adults should and you become stronger together as a result of it. So even through thick and thin, your love prevails. I must admit in these very early stages I am still in the adapting phase. It would take a whole lot more to finally be comfortable with where you are but I want to be there.  I want to be better. I pray that Allah always guides us every step of the way and that Allah bless both our families who have been so understanding, so accommodating, so welcoming. May each moment brings us closer to Allah and to His Jannah. Ameen :)

Feedback most definitely welcome ^^

Automode - NOT.

Bismillahirrahmanirraheem...

     It has been emphasized to me today that if you intend to do good, do it straight away and don't think about it. For when you do think about it, that is when syaitan tries to delay our deeds, which leads to procrastination or even worse, not doing it at all. So rather then mention that I will now take up blogging again, (like I have in the past and there you go..I'm here nearly 2 years later - the word procrastination is such an underestimation :p) I might as well start right NOW.

     Sunday - seems like a good day for some spiritual evaluation, especially because on days such as this I attend a Quranic Circle at Aunty Jumayah's house. I came to know about this group 2 years back and have been going on and off but last year having finals and all, I rarely make attendance as every week I'll have study group meetings to focus on the final exams. This year however I shall have none of that. In sha Allah my target for 2013 is to be a regular every week apart from my on-call days when I really can't escape obligations to be in hospital. 

    Previously this class as I know it has been led by Aunty Jumayah herself where we go through Amr Waleed's Reflections of the Quran. Now Sister Salwa is back and she will leading off the classes as she used to. MashaAllah the 1st time she conducted the class, we started with Surah As-Sajadah - her being the very knowledgeable woman she is and with Arabic as her mother tongue - took us on such a journey. We covered 6 ayah but my goodness in such depth, I loved every second of it!She would begin with the background about the surah itself and explain each verse in such a way that you can really appreciate the beauty of the Arabic language. Makes my heart bloom!*LOVE* So nowadays she'll be taking us through the verses and we will end the session with one of the 40 hadith supplemented by a book which is a compilation of the lectures given by one UIA lecturer.

     So hopefully every week I'll have something to share with everyone; be it just one verse or a summary of what I have learnt that particular day.

     Today something which touched my heart is that: "We should do everything for the sake of Allah in order to have peace of mind." 

     Life is all about routine nowadays that sometimes we never put in much thought to what we say or do; we're basically on auto-mode. That being said, I am also at fault as sometimes I forget those simple things like saying Bismillah everytime I do a deed which is just a waste. One word makes all the difference in turning that deed into Ibadah and with good intentions in sha Allah you get rewarded for it. And if we really change our mindset in that everything we do is solely to please Allah, somehow everything just becomes lighter, gets easier. That way nothing will stop you from waking up in the middle of the night to perform Qiam, or wake up in the morning to be ready and in high spirits for work. 
       On another note, of course we can only try our best now to keep the good deeds coming and pray that they be accepted by Allah. In comparison, our amal ibadah is NOTHING without Allah's mercy. We can do all the right and good deeds for years and years but if Allah does not bestow us His mercy, they are nothing. So let us try to fill our lives with remembrance to Allah and pray hard for His mercy; may we all be amongst those He saves from Jahannam. Ameen ya Rabbal Alamin. 
       Have a blessed week everyone! =)

    

An Awakening

MashaAllah again, it has been a year since I've visited my own blog!I'm pretty sure most of my followers have given up on me, truly sorry my dears. I have had urges in the past to update it, whenever I try a new recipe or have something happen that I would so love to share but time constraints forbid me to do so. (here I go blaming time when it's really my poor management of it :S)

Anyhoo, I can't wait to revive this blog! InsyaAllah will try to post things more, and it will be a bit different this time I hope. Leaving you for now with a piece of my mind:

Everyday is a blessing. Live every second as if your last, insyaAllah it will be of more meaning =)

Baking up a Storm!

So for the past few months I've had a bunch of ideas for blog posts but failed to make time for them as they came along.Now I'm staring at my lappy.Hard.

Great.Looks like someone has writer's block X.x

Owh well.At least I have something to fall back on which doesn't really require a good memory. Just good food instincts and fantastic taste buds :p Yup, the long overdue recipes :

:: Trifle ::
Didn't really like trifles coz not a big fan of jelly..but this one changed it all ;) Rating : 9/10

Ingredients

• 1 (12 ounce) container frozen whipped topping, thawed
• 1 (8 ounce) container sour cream
• 1 (9 inch) angel food cake
• 1 (3.4 ounce) package instant vanilla pudding mix
• 3 kiwis, peeled and sliced
• 1 pint fresh strawberries, sliced
• 3 bananas, peeled and sliced
• 1 (15 ounce) can crushed pineapple, drained *I didn't use this coz don't quite fancy pineapples
• 1 sprig fresh mint

Directions

1. In a medium bowl, fold sour cream and unprepared pudding mix into the whipped topping.
2. Cut the cake into thirds, horizontally.
3. Line a large trifle or other glass serving bowl with kiwi and strawberry slices, reserving two whole strawberries and two kiwi slices. Place one layer of cake in bottom of bowl, top with 1/3 of bananas and pineapple, and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used.
4. Make fan garnishes of whole strawberries by slicing from just below the stem. Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and a sprig of mint. Refrigerate until serving

:: Lemon Tart ::
For those who like sour.Sure is something different! Rating : 6/10

Ingredients

Crust

• 142g butter
• 14g powdered sugar
• 1 egg white
• 255g bread flour
• 28g ground almonds

Filling

• 9 eggs
• 380 g castor sugar
• 1 1/4cups cream
• juice and zest of 6 lemons

lemon slices to decorate

powdered sugar for dusting

Directions

1) In a food processor combine all ingredients for crust and blend quickly to form a soft dough. Chill for a few hours.

2) Roll out the dough to line a 22cm pie dish. Bake blind, covered with foil and filled with beans for 15mins at 170C. Discard foil and beans and set aside.

3) Mix eggs and sugar. Add cream, lemon juice and lemon zest.

4) Pour the filling into the prepared pie crust. Bake for 45mins at 170C. Decorate with lemon slices and dust with powdered sugar.

:: Chocolate Bread Pudding ::
Nothing short of AMAZING. LOVE iT. Rating : A perfect 10.

Ingredients

Custard

• 170g bittersweet chocolate
• 40g bitter chocolate
• 3 whole eggs
• 3 egg yolks
• 1/2 cup castor sugar
• 1 cup fresh milk
• 1 cup whipping cream

Bread layer

• 1 cup fresh milk
• 1/2 cup whipping cream
• 1 cup castor sugar
• 1/3 cup unsweetened cocoa powder
• 1 loaf wholemeal bread

cocoa powder and powdered sugar for dusting

Directions

1) Double boil both types of chocolate together

2) In a separate bowl, beat eggs and egg yolks until thick. Beat in sugar.

3) Boil together milk and cream, pour gradually over egg mixture. Stir in melted chocolate. Cool by setting the bowl in a basin of iced water. Chill in fridge overnight.

4) Mix the 1st 4 ingredients of bread layer and heat until cocoa dissolves.

5) Cut bread into 16pcs and arrange in baking pan. Pour over the cocoa mixture. Allow bread to absorb the liquid.

6) Meanwhile grease 8 custard cups with butter. Pour one spoonful of cooled chocolate custard in each cup. Top with soaked bread pcs. Spoon in another layer of custard, top with bread pcs. Repeat the process until all ingredients has been used up, ending with a custard layer.

7) Place the custard cups on a baking tray half-filled with boiling water. bake for 30mins at 170C. Cool before chilling in the fridge. Dust with cocoa powder and icing sugar.

:: Butter Cupcakes/Cake ::

Yummilicious!Leaves you wanting more :D No doubt a 10!

Directions
Heat oven to 350°. Grease and flour baking pan, 13x9x2 inches, or two 9-inch or three 8-inch round layer pans. In large mixer bowl, mix butter, sugar, eggs and vanilla until fluffy. Beat 5 minutes on high speed, scraping bowl occasionally. On low speed, mix in flour, baking powder and salt alternately with milk. Pour into pan(s).

Bake oblong 45 to 50 minutes, layers 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool.


French Silk Frosting

Ingredients
2 ⅔ cups confectioners’ sugar
⅔ cup soft butter
2 ounces melted unsweetened chocolate (cool)
¾ teaspoon vanilla
2 tablespoons milk

Directions
In small mixer bowl, blend sugar, butter, chocolate and vanilla on low speed. Greadully add milk; beat until smooth and fluffy.

Makes enough frosting for two 9-inch layer or three 8-inch layer cakes.

:: Blueberry Cake ::
Very the nice despite looking like (I quote a friend of mine) "kek kulat" ;) Rating : 8/10


Ingredients

Cake

• 1/4 cup unsalted butter
• 3/4 cup castor sugar
• 2 eggs
• 2 cups all-purpose flour
• 2 tsps baking powder
• 1/2 tsp salt
• 1/2 cup fresh milk
• 1 can of 500g blueberries, drained

Topping

• 1/4 cup butter
• 1/2 cup castor sugar
• 1/2 cup all-purpose flour
• 1/2 tsp ground cinnamon

Powdered sugar for dusting

Directions

1) For cake, beat butter and sugar until fluffy. Add eggs one at a time.

2) In a separate bowl, sift together flour, baking powder and salt. Fold into the egg mixture alternately with milk.

3) Stir in the blueberries. Pour batter into a 20cm springform pan.

4) For topping, combine butter, sugar, flour and cinnamon and sprinkle over the batter. Bake at 180C for an hour. Dust with powdered sugar.

:: Apple Cheese Tart ::
I don't really favour apple-based desserts..but this one's an exception!Tasty treat indeed :) Rating : 8/10

Crust:

• 1 cup (130 grams) all-purpose flour
• 1/3 cup (35 grams) confectioners (powdered or icing) sugar
• 1/2 cup (1 stick) (113 grams) cold unsalted butter, cut into small pieces

Filling:

• One 8-ounce (227 grams) cream cheese, at room temperature
• 1/4 cup (50 grams) granulated white sugar
• 1 large egg
• 1/2 teaspoon pure vanilla extract

Topping:

• 1/4 cup (50 grams) granulated white sugar
• 1/2 teaspoon (2 grams) ground cinnamon
• 4 cups (500 ml) Granny Smith apples, peeled and cut into 1/4 inch (.6 cm) slices (about 3-4 large apples)
• 1/3 cup (35 grams) sliced almonds

Directions

Apple Tart: Preheat oven to 450 degrees F (230 degrees C) and place rack in center of oven. Grease (or spray with Pam) a 9 inch (22 cm) springform pan.

Crust: In the bowl of your food processor place the flour and sugar. Pulse to blend together. Add butter and pulse until dough just begins to come together. Pat the dough onto the bottom and one inch (2.5 cm) up the sides of the pan. Cover with plastic wrap and place in refrigerator while you make the filling.

Filling: In a food processor process the cream cheese until smooth. Add the sugar and mix well. Blend in the egg and vanilla extract and process until smooth. Remove the crust from the fridge and pour in the filling. Return to refrigerator while you prepare the topping.

Topping: Combine the sugar and cinnamon in a large bowl. Toss the sliced apples in the sugar mixture. Spoon the apples evenly over the cream cheese layer and sprinkle with almonds. Place the springform pan on a larger baking sheet to catch the drips.

Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce heat to 400 degrees F (205 degrees C) and bake for 25 to 30 minutes or until golden brown (apples are soft when pierced with a fork), and filling is almost set. Remove from oven and place on wire rack to cool. Sprinkle with confectioners sugar and serve at room temperature. Leftovers can be covered with plastic wrap and refrigerated.

Makes 1 - 9 inch (22 cm) tart

:: Boston Cream Pie : my version ::

As easy as ABC! Simple.Straightforward.Splendora. Rating : 8/10

Ingredients

• Sponge cake
• Readily whipped cream
• Banana, sliced
• Cooking chocolate

Directions

1. Cut the sponge cake in half
2. Use one of the halves as base and arrange sliced bananas on it
3. Spray whipped cream on the bananas
4. Top with the other half of cake and melted chocolate

:: Chocolate Truffles ::
You've heard of looks could kill?Well so can taste.Death by chocolate. Rating : Soooo a 10.

Ingredients

Truffles:

• 8 ounces (227 grams) , cut into small pieces 3/4 cup (180 ml) heavy whipping cream
• 2 tablespoons (28 grams) unsalted butter
• 2 tablespoons alcohol (Cognac, brandy, Grand Marnier, kirsch, rum, bourbon, or Kahlua to name a few) (optional)

Different Coatings for Truffles:

• Dutch-Processed Cocoa Powder *the best!!
• Confectioners Sugar (Icing or Powdered)
• Toasted and Chopped Nuts (pecans, walnuts, almonds, hazelnuts)
• Toasted Coconut
• Shaved Chocolate *didn't do this but should be nice!

Directions

For Truffles: Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).

Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, or else a melon baller or small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.

Makes 30 small truffles.

To Toast Nuts: Preheat oven to 350 degrees F (177 degrees C) and bake nuts (pecans, walnuts or almonds) about 8 - 10 minutes or until brown and fragrant. For hazelnuts toast about 15 minutes or until the skins start to blister. Remove from oven and roll in a clean dish towel. Let the nuts 'steam' for about 5 minutes and then remove the skins. Once the nuts have cooled, chop coarsely.

:: Red Velvet Cupcakes ::
Not as good as I hoped it would be. Expected more from Martha~ Rating : 6/10

Ingredients

Makes 24

• 2 1/2 cups cake flour (not self- rising), sifted
• 2 tablespoons unsweetened Dutch-process cocoa powder
• 1 teaspoon salt
• 1 1/2 cups sugar
• 1 1/2 cups vegetable oil
• 2 large eggs, room temperature
• 1/2 teaspoon red gel-paste food color
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk
• 1 1/2 teaspoons baking soda
• 2 teaspoons distilled white vinegar

Directions

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
2. With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
5. To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.

:: Carrot Cupcakes ::
Mini-sized tasty bites! Yummm. Rating : 8/10

Ingredients

Makes 12

• 1 cup granulated sugar
• 1/3 cup vegetable oil
• 2 tablespoons orange juice
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground allspice
• 1/2 teaspoon salt
• 3/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
• 1 1/2 cups shredded carrots
• 1/2 cup chopped walnuts
• 1/4 cup shredded coconut, plus more for garnish
• 8 ounces bar cream cheese, room temperature
• 3/4 cup confectioners' sugar

Directions

1. Preheat oven to 350 degrees. Oil a standard 12-cup muffin tin or line with paper liners. In a bowl, combine sugar, vegetable oil, orange juice, 1/2 teaspoon vanilla extract, and eggs.
2. Stir in baking powder, baking soda, allspice, and salt. Add flour; mix. Stir in carrots, walnuts, and coconut.
3. Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool completely before frosting.
4. Meanwhile, in a mixing bowl, combine cream cheese, confectioners' sugar, and remaining 1/2 teaspoon vanilla extract. Whisk until smooth.
5. Frost cupcakes, and garnish with shredded coconut.