Oreo Cookies and Cream Cupcakes

 

Recipe makes 12 cupcakes

Oreo Cupcakes
125grams unsalted butter, at room temperature
3/4 cup milk
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour or cake flour
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cups granulated sugar
3 large egg whites, at room temperature

3 oreos for layering in cup before baking
1 cup chocolate sandwich cookies (about 10), lightly crushed

1. Preheat the oven to 175°C. Insert liners into a medium cupcake pan and put half an oreo in each liner(shown in pic).
2. In a large bowl cream together the butter, sugar, and vanilla with an electric mixer until fluffy, about 3-5 minutes.
3. In a separate bowl sift together the flour, baking powder, and salt.
4. Slowly add egg whites to butter mixture, mixing well between each addition. Stop the mixer and scrape down the bowl. Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry. Mix until only a few streaks of flour remain. Stir in the crushed cookies until batter is evenly blended.
5. Fill the cupcake liners 2/3 to 3/4 full. Bake for about 15 min­utes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan for 5 minutes. Finish cooling on a wire rack.

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 Yum yum yum! These were delish! I baked 12 this afternoon and now there’s only 3 left! I better hurry up and save some before its all gone! hahaha

Non-bake Oreo Cheesecake

 This recipe has been safely tried out and of course I have made my own amendments. It turned out slightly sticky which is because of it being unbaked. The cream cheese filling tasted great with a hint of vanilla. I used lemon so sour cream is really not necessary. Plus its so easy to make! Everyone loved it! 🙂 

P.S. It looks really moist and wet in the picture because I just took it out of the refrigerator and its due to condensation.

And, I put a whole lot of extra oreos in mine so add in as much oreos as you’d like!

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Ingredients

CRUST:

• 1  1/4 cups Oreo cookie crumbs
• 50grams butter, melted

FILLING:

• 1 cup heavy whipping cream
• 250grams cream cheese (softened for at least an hour after refrigerating)
• 3/4 cup caster sugar
• 24 Oreo cookies – coarsely chopped
• Zest of lemon – or ½ cup sour cream if you have it
• 1 tsp Vanilla extract

Directions

CRUST:

• Use a knife and remove the icing in the middle of the Oreos. Don’t worry if it breaks, it will be crushed up anyway. Keep the icing to use with the filling later.
• Crush the Oreos into crumbs. Combine cookie crumbs and butter. Press into a 21cm loose bottom pie pan. Place in freezer while preparing filling.

FILLING:

• Whip cream until stiff peaks form. Place in refrigerator.
• Whip cream cheese until smooth. Add sugar, icing from Oreos and blend. Add a zest of lemon and vanilla extract until mixed well. Coarsely chop 24 Oreo cookies and fold into cream cheese mixture. Fold in whipped cream.
• Turn filling in crust and spread evenly. Cover and refrigerate at least 4 hours. Loosen cheesecake by running knife around edges. Release sides of pan.

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Portuguese Egg Tarts – Pasteis de Nata Recipe

 

Portuguese Egg Tart

 

I’ve been lemming to try making portuguese egg tarts ever since I had my very first one at a place in JB City Square. And since KFC started selling their egg tarts I thought its time for me to stop procastinating and do-it-myself! First try, it was kinda sweet but it’s probably just me as I don’t really like my desserts to be uber sweet. However, the sweetness is toned down by the pastry so it’s really just nice! 

Oh my, all this blogging about food makes me really really hungry…….. 

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Ingredients:  

1/2 cup milk

1/2 cup heavy whipping cream

2 tablespoons cornstarch

1/2 vanilla bean (can be replaced with 1tsp vanilla extract)

1 cup white sugar

6 egg yolks

1 (17.5 ounce) package frozen puff pastry, thawed

   

Directions: 

 

1.      Preheat oven to 375 degrees F (190 degrees C.) Lightly grease 12 muffin cups and line bottom and sides with puff pastry. 

2.     In a saucepan, combine milk, cream, cornstarch, sugar and vanilla. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. Remove vanilla bean. 

3.     Fill pastry-lined muffin cups with mixture and bake in preheated oven for 20 minutes, or until crust is golden brown and filling is lightly browned on top. 

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Enjoy! 

 

Marbled Cupcakes

Marble Cupcake

I love making cupcakes. You can eat them anywhere whenever you want without any form of utensils and they are mighty delicious and simply easy to make as easy as eating. 

Anyways I like to make the Cream Vanilla batter as fluffy as possible and make the Chocolate batter moist so that it will seep into the Vanilla cake after baking.

 

Vanilla:

1/2 cup (113 grams) unsalted butter, room temperature

2/3 cup (130 grams) granulated white sugar

3 large eggs

1 teaspoon pure vanilla extract

1 1/2 cups (195 grams) all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

50ml fresh milk

Vanilla Cupcakes: Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.

Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest. 

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

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Chocolate:

50grams Cocoa powder

200ml boiling hot water

1 1/3 cups (175 grams) all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

Chocolate Cupcakes: Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners.

In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.

In another bowl, whisk together the flour, baking powder, and salt.

Then in the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.

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Of course when I’m done with the two different cake batter I spoon them separately and use a toothpick to stir round the filled cups to achieve the marble effect.

Fill each muffin cup two-thirds full with batter and bake for about 16-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled.

Enjoy!

The baking starts…

I baked chocolate chip cookies and peanut butter cookies yesterday!
And they turned out eff-ing delicious! By far the best tasting ones ive made these past few times. 🙂
And i had to hide it in some cupboard else i swear it’d be gone before raya thanks to my brother..
I was supposed to take pics whle doing it but i guess i got too engrossed i forgot.. Hehe..

Oh and i made rice krispies marshmallow treats too! Its freaking nice! Ive been looking for these since it stopped selling in ntuc.. ANd now i dun have to look for it anymore!! I can just make em’!! Woohoo~~

Im not so sure what i shld make tdae.
Im thinkin truffles or tiger peanut butter fudge.
Hmm, I think truffles first.. and then, i’ll make the fudge aft i get back from tuition. 🙂
So exciting!!!