Quark pumpkin cheesecake

For some time now, I have wanted to try baking with pumpkin. And since it is now fall, pumpkin seems to be the most fitting accompaniment to the season.

I used quark in place of cream cheese. I first had a quark cheesecake in Germany at a welcoming party. It tasted lighter than those made with cream cheese, yet with no compromise in taste. So here's my virgin attempt with quark and pumpkin! I am pretty much pleased with the turn out: a spiced pumpkin cheesecake, top with fresh velvety homemade whipped cream that balances out the rich flavours.

"Autumn is a second spring, when every leaf is a flower." - Albert Camus

What?
Crust base

• 3/4 cup digestives, crumbled
• 1 tbsp butter, melted
• 1 tbsp brown sugar
• 1/4 tsp cinnamon

Cheesecake filling

• 250 g quark
• 1/2 cup pumpkin purée
• 1 egg
• 1/2 cup sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 2 tbsp plain flour
• 1 tsp vanilla

Whipped cream

• 1/2 cup whipping cream
• 1 tbsp sugar

How?

Crust base

1. Combine the ingredients for the base and mix with a fork.
2. Scoop about 1 tbsp of the mixture into a base of muffin tin and press down to form the base.

Cheesecake filling

1. Mix the quark, puree, eggs, sugar and spices until smooth.
2. Add flour and vanilla to the mixture and stir until combined.
3. Pour the filling over prepared based.
4. Bake in a preheated oven at 180 degC for 20 minutes.
5. When cakes are done, remove from the oven and let it cool.

Whipped cream

1. Beat cream until soft peaks form. 
2. Add in the sugar and beat until soft peaks form again.
3. Put into a piping bag and pipe on cooled cheesecakes.

Pancakes

It has been a exasperating week.

This week was literally a cycle of testing, failing, testing, failing, testing and even more failing. The memoirs of my research journey is speckled with plentiful maddening defeats, sufficient to discourage and demoralise.

Many times a day I've had to abort task, go back to basics and try again, and then come to nothing at the end of the day.

And to amplify my frustration, the painful blistering on my fingers decided to pay me a unsolicited visit. Having diagnosed differently 4 times by the doctors for whatever these were, I gave up making another appointment (you'd probably only get one about 2 weeks later anyway...). My fingers are mottled with red swellings, making them tender, fat and ugly.

It is tiresome, isn't it? To be caught in this vicious cycle of self-pity?

In a bid to ameliorate the pain (mentally and physically...), I make myself some feel-good pancakes. One whole mountain of fluffy goodness for my own consumption.

Slapped with butter and drizzled with honey, I began shedding off the mountain layers from the top down. A happy tummy makes a happier mind.


What?

• 1 egg
• 3/4 cup milk
• 1 cup plain flour
• 1 tsp baking powder
• 1 tbsp sugar
• 1/2 tsp salt
• Butter, for greasing pan

How?

1. Whisk the egg until fluffy.
2. Mix in the milk.
3. Add the dry ingredients (plain flour, baking powder, sugar and salt) and mix well.
4. Heat up a frying pan and lightly grease it with some butter.
5. Pour some batter onto the pan and tip the pan to spread it out.
6. When bubbles start to appear on the surface, flip it over to cook the other side.
7. Repeat until all the batter is cooked.

Walnut cookies

"Nom nom... I'm having cookies..."

Last week B tempted me with cookies while on Skype. A week later, I baked some for myself. Now I'm just waiting for him to come on-line so I can munch on some too. :p

These are buttery, crumbly cookies with a crunch in every bite. The recipe calls for a 1:1 volumetric portion of chopped walnuts to flour, resulting in a rich nutty flavour of the cookies. I absolutely love walnuts! Replete with omega-3 fatty acids, walnuts are known as the ultimate brain food. They can also keep one in a positive mood and relieve sleeplessness for good measure!

The final step in this recipe involves dipping the cookies into icing sugar. Initially I thought of it as redundant. But ohhh nooo... the eventual outcome was brilliantly delicious! Ipso facto, coating with icing sugar is not optional!

These cookie balls can last up to four days in an airtight container at room temperature...

... but they won't. ;)


What?

• 1 cup plain flour
• 1/4 tsp salt
• 1/4 tsp baking powder
• 3 tbsp brown sugar
• 1 cup chopped walnuts
• 1 tsp vanilla extract
• 1/2 cup (about 113 g) unsalted butter, softened
• 2 cups icing sugar, for coating

How?

1. Line a baking sheet with parchment paper and side aside.
2. Mix flour, salt, baking powder, brown sugar and walnuts together.
3. Add the vanilla extract to the mixture and give it a stir.
4. Work the butter into the mixture with your hands until a crumbly, coarse mixture is achieved,
5. Using your hands, press and shape a handful of dough into balls and place them onto the prepared baking sheet. The balls do not have to be spaced far apart as they do not rise or spread in the oven.
6. Bake in a preheated oven at 160 degC for 25 minutes until the cookies are slightly browned.
7. Remove the cookies from the oven and let them cool before coating the in icing sugar.

Adapted from: Joy the Baker

Raspberry pie

What is a raspberry pi?

"The Raspberry Pi is a low cost, credit-card sized computer that plugs into a computer monitor or TV, and uses a standard keyboard and mouse. It is a capable little device that enables people of all ages to explore computing, and to learn how to program in languages like Scratch and Python. It’s capable of doing everything you’d expect a desktop computer to do, from browsing the internet and playing high-definition video, to making spreadsheets, word-processing, and playing games." from What is a raspberry pi

As intriguing as that sounds, I made an edible version of one today! With the scraps of pastry dough left, they were made into a messy lattice. This raspberry pie could definitely do with a bit more sugar if you prefer it sweeter; it was a tad too tart it made me squint a little. Nevertheless home-made ones taste better (and healthier!) and you can enjoy one fresh out of the oven! I did, and it made a happy perk-me-up on a mid-week. :)

Pie crust
What?

• 125 g flour, and some extra for working the dough
• 1/2 tsp salt
• 100 g cold unsalted butter
• 1/4-1/2 cup cold water

How?

1. Mix flour and salt together.
2. Cut the cold butter into small pieces. Using a fork or a pastry cutter, cut the butter into the flour mixture until a crumbly texture is obtained.
3. Add in cold water slowly and mix with your hands until the dough comes together.
4. Divide the dough into 2 portions. Roll out one portion and place it in a baking dish (6" x 6"). Prick the dough with a fork and bake in a preheated oven at 180 degC for 15 minutes. 
5. Roll out the other portion of the dough and cut it into strips to make the lattice for the pie. Set aside for later.

Raspberry filling
What?

• 2 cups raspberries
• 2-3 tbsp sugar
• 2 tbsp flour
• 1 egg, for brushing

How?

1. Toss the raspberries with the sugar and flour until the raspberries are coated.
2. Pour the coated berries into the baked pie crust.
3. Weave the dough strips into a lattice on top of the pie. 
4. Lightly brush the top crust with a whisked egg.
5. Bake in a preheated oven at 180 degC for 60 min, or until the crust becomes golden.

Chocolate swiss roll with coffee buttercream

Here's a second attempt at swiss roll. For easier rolling and to attain a swiss roll with a smoother outer cover, the sponge cake should be rolled up once it is out of the oven before it is left to cool.

The best part of this swiss roll is the coffee buttercream! This coffee-flavoured buttery-sugary concoction has a rich aroma and is absolutely lip-smacking. I could eat it on its own! I was impatient and started coating the mildly warm cake with it, and immediately regretted my decision as I watched the buttercream melt into my chocolate sponge cake. *a dramatic NOooooo...*



Nevertheless, this cake made a delightful elevenses. Enjoy with a cuppa!

Chocolate swiss roll
What?

• Olive oil, for greasing
• 100 g caster sugar, and some extra 
• 2 eggs
• 1 tsp vanilla extract
• 1 tbsp warm water
• 75 g plain flour, sifted
• 25 g cocoa powder, sifted
• Icing sugar, for dusting (optional)

How?

1. Line a swiss roll tin with parchment paper and brush it with olive oil. Dust with some caster sugar.
2. Whisk the eggs and sugar together until it is light and fluffy.
3. Mix in the water and vanilla extract.
4. Mix the cocoa powder and flour together in another bowl. Fold in the flour mixture to the egg batter, one-half each time.
5. Pour the batter onto the prepared tin and bake in a preheated oven at 180 deg C for 15 minutes.
6. Lay a piece of parchment paper on top of a damp tea towel and sprinkle it with caster sugar. Turn the cake onto the sugared parchment paper and peel the parchment paper off the base of the cake.
7. Make an incision (do not cut through!) about 1cm from the edge where you want to start rolling. With another parchment paper placed on the top of the cake, roll the cake up carefully and leave it to cool.
8. Prepare the buttercream (recipe below).
9. When cake has cooled, unroll the cake and spread butter over it, leaving a border at the end (about 1"). 
10. Roll the cake up again. Sprinkle with some icing sugar before serving.

Coffee buttercream

What?

• 50 g unsalted butter, softened
• 100 g icing sugar
• 2 g coffee granules 
• 1 tbsp hot water

How?

1. Cream together the butter and the icing sugar.
2. Mix coffee granules in 1 tbsp hot water and add it to the creamed mixture. Blend well.

Swiss roll

One fine afternoon, I came home with a strange craving for swiss roll.

Contrary to what the name suggests, this sponge roll cake did not originate from Switzerland. Invented 3 decades ago (believably from Central Europe), this is a popular confection served for elevenses or afternoon tea.

This cake is called differently around the world (for instance, roll cake, jam roll, roulade, tortas) and can be filled with fruit jam, whipped cream, butter cream or even cheese. I think back in SG we would have some filled with kaya, durian or mango.

With the waft of eggy-goodness (this batter has a 鸡蛋卷 smell!) coming from the kitchen, I looked forward eagerly to my freshly-baked tea break.

When the sponge cake was done, I slathered it liberally with strawberry jam, rolled it up and dust it with some powdered sugar. Best enjoyed with a hot beverage!

What?

• Olive oil, for greasing
• 125 g caster sugar, and some extra 
• 3 eggs
• 1 tsp vanilla extract
• 1 tbsp warm water
• 125 g plain flour, sifted
• 150 g strawberry jam
• Icing sugar, for dusting

How?

1. Line a swiss roll tin with parchment paper and brush it with olive oil. Dust with some caster sugar.
2. Whisk the eggs and sugar together until it is light and fluffy.
3. Mix in the water and vanilla extract.
4. Fold in the flour, one-half each time.
5. Pour the batter onto the prepared tin and bake in a preheated oven at 180 deg C for 15 - 20 minutes, or until the top is slightly golden.
6. Lay a piece of parchment paper on top of a damp tea towel and sprinkle it with caster sugar. Turn the cake onto the sugared parchment paper and peel the parchment paper off the base of the cake.
7. When cake has cooled down, make an incision (do not cut through!) about 1cm from the edge where you want to start rolling. Then spread the cake with jam, leaving a border at the end (about 1"). 
8. Start rolling! The incision will help to roll it up easier. Sprinkle with some icing sugar before serving.

Chocolate magic custard cake

When I was little, Children's Day was celebrated on the 1st of October. I recall receiving little gifts from my teachers in primary school, and they would perform on stage for us on that very special day. Since 2011, Children's Day in SG was shifted to the first Friday of October. This change does not resonate with me (call me ol'fashioned)... But then again, this day is celebrated on various days in different parts of the world - 1st June and 20th September in Germany, 4th April in Hong Kong and Taiwan, 1st Monday of October in Sweden... and you get my drift.

Children's Day is recognised and established to honour children globally. It is not just a day-off-from-school, not simply just a holiday. It is to bring awareness to children around the globe that have succumbed to violence in forms of abuse, exploitation and discrimination.

"Millions of children around the world are exploited, abused, and discriminated against. They need special protection to promote their physical, mental, spiritual, moral, and social development. These children include child labourers, children affected by armed conflict, sexually exploited children, children in conflict with the law or in the care of the state, as well as children living on the streets, coping with disabilities, or suffering from discrimination because of their religious or ethnic-minority status." from: Children's human rights

I believe children should be celebrated for who they are. These are the people making the vital decisions on how the world will be like in the future. A better childhood, a better education, a better tomorrow.

On a lighter note, the child in me wanted a little chocolate fix! Making a magic custard cake seems pretty much in line with celebrating Children's Day, even more so a chocolate one!

Also known as the magical 3-layered cake, whipping up this exceptional little dessert isn't as tedious as it sounds. It is made up of 3 layers: a light top, a custard-like middle, and a dense bottom. Despite the layered formation, this cake is made up of only one batter (that "miraculously" separates itself during the baking process).

The key to making this cake is the temperature of the ingredients - they have to be all about room temperature when preparing the batter. The melted butter and warmed milk have to be lukewarm before adding them into the batter.

When the cake is done, cool it completely before attempting to slice it. If feeling a little impatient about the wait, the cake can be cooled faster in the fridge. Dust with some icing sugar or cocoa powder and garnish with some berries before serving! Happy Children's Day!

What?

• 50 g butter
• 1 cup milk
• 60 g plain flour
• 20 g cocoa powder
• 2 eggs, separated
• 100 g icing sugar, and some for dusting
• 1 tbsp espresso
• 1 tsp vanilla extract
• raspberries for garnish (optional)

How?

1. Melt the butter leave it to cool.
2. Warm the milk and leave it to cool.
3. Whisk together the flour and cocoa powder.
4. In a separate bowl, beat the egg whites until stiff peaks form.
5. In another bowl, beat the egg yolks and icing sugar together. Add in the melted butter, espresso and vanilla extract and mix until combined.
6. To the mixed batter, add the flour and cocoa powder mixture and stir.
7. Slowly add in the milk and gently whisk until combined. The batter will be thin and watery at this stage.
8. Fold in the egg whites. 
9. Pour the batter into a 4" x 8" baking dish, lined with parchment paper.
10. Bake in a preheated oven at 160 degC for 45-50 minutes, or until the top is evening browned The centre will still be jingly when gently shaken.
11. Cool the cake completely before cutting. Dust and adorn with icing sugar and berries.

Adapted from: whiteonricecouple.com