Cheesecake Fudge Brownie

Cheesecake Fudge Brownie

Ingredients:
Fudge Brownie:

3/4 cup All-purpose Flour

1 cup granulated White Sugar

3/4 cup Unsweetened Cocoa

1/2 cup Brown Sugar, packed

1/2 tsp Baking Powder

1/4 tsp Salt

2 cups Bittersweet Chocolate Chunks, divided

1/3 cup Low-fat Milk

1/3 cup Butter, melted

1 tsp Vanilla Extract

2 large Eggs, lightly beaten

Cooking Spray

Cheesecake Topping:
225 g Cream Cheese, room temperature
1/4 cup White Sugar
1 large Egg, room temperature
1 tsp Vanilla Extract

Instructions:

Preheat the oven to 175°C.
Grease a 9" square baking pan with cooking spray, or Line a 9" square baking pan with a foil so it hangs over the edges by about 1", and spray with cooking spray. Set aside.

Prepare the fudge brownie batter.

In a large bowl, combine the flour, white sugar, cocoa, brown sugar, baking powder, and salt.

In a microwave-safe bowl, combine 1/2 cup of chocolate chunks with milk; microwave for 1 minute on high, stirring every after 30 seconds interval.

Stir in butter, vanilla, and eggs.

Add milk mixture and1/2 cup chocolate chunks into the flour mixture; stir to combine.

Pour the batter into the prepared baking pan. Set aside.

Prepare the cheesecake mixture.
In a medium bowl, beat the cheesecake with an electric mixer at a medium speed until smooth and creamy, about 1 minute.
Then add-in sugar and vanilla; Continue beating until smooth, about 1~2 minutes.
Crack-in egg and beat again until well-blended.

Drop by spoonfuls of cheesecake mixture over top of brownie batter.
With a knife, swirl the cheesecake mixture into the brownie batter to incorporate it in a swirl effect.

Bake in the preheated oven for 30~40 minutes, or until the top is just set.
Remove from the oven, and let cool completely in the pan on a  wire rack.
Remove brownies from the pan, or lift brownies out of the pan by the foil;  thengently peel off the foil.
Spray a knife with a little oil and cut into 2" squares; place on a plate and serve

Happy Baking!!

Frank Puffs

Frank Puffs

Ingredients:

4 pcs Frank Sausages or Hotdogs

1 pc (20x25) Puff pastry, quartered

3~4 tbsp Mayonnaise

1 tsp Honey Mustard

dash of Garlic Powder to taste

Egg White for brushing

Ketchup to drizzle *optional

Instructions:

Place a pan with water and turn the heat to high.

Let the water come to a full boil, slip-in the franks or hotdogs one by one with tongs once the water is boiling.

Adjust heat to low, and let simmer for 3~6 minutes, depending on how you like them cooked.

Note:

For a moister, softer hotdogs, simmer them for less time, around 3~4 minutes.

For a crisper hotdogs, simmer them for more time, around 5~6 minutes.

Drain water, and remove hotdogs. Dry them off with a paper towel, and set aside.

Preheat oven at 175°C.

On a lightly floured clean working table, lay a piece of quartered pastry dough down; Coat with mayo and honey mustard, and sprinkle garlic powder to taste.

Then wrap around cooked frank or hotdog.

With a pastry brush coat the pastry dough with egg white.

Arrange on a paper lined baking tray, and bake in the preheated oven for about 30 minutes, or until the dough is nicely browned.

Drizzle with ketchup if you like before serving.

Enjoy!!

Ottogi® Kare Raiseu 카레라이스 (Korean Curry Rice)

This recipe uses 오뚜기® 카레 (Ottogi® Kare) Powder. This Kare Raiseu is a very easy dish, just fry meat and vegetables, boil with water, and add the Kare powder to make a perfect Korean Curry Rice.^^

Ottogi® Kare Raiseu 카레라이스 (Korean Curry Rice)

Ingredients:

1 packet (100 g) 오뚜기® 카레 (Ottogi® Kare) Powder

130 g Meat (Pork/Beef/Chicken), cut into bite-sized pieces

2 small Yellow Onions, (270 g) cut into bite-sized pieces

1/2 large Potato, (100 g) cut into bite-sized pieces

1/2 medium Carrot, (60 g) cut into bite-sized pieces

2 tbsp Cooking Oil (25 g)

3 1/2 cups Water (700 ml)

Instructions:

In a heated pot, add-in the oil. Add-in the meat, and vegetables; and stir-fry them in cooking oil.

Add-in 700ml (3 1/2 cups) water, and boil until all the ingredients are cooked.

When the meat and vegetables are cooked, turn the heat off and dissolve the 오뚜기® 카레 (Ottogi® Kare) Powder into the boiled water with meat and vegetables little by little.

Stir for 2~3 minutes until completely dissolved.
Turn the heat back and cook until the curry thickens a bit.

Serve with steamed rice.

Happy Eating!!

Note:

This Kare Raiseu recipe is so convenient to cook; you do not have to fry vegetables and curry separately, and buy starch additionally.

(3-ingredient) Peanut Butter Cookies

(3-ingredient) Peanut Butter Cookies

Ingredients:

1 cup Chunky Peanut Butter

1/3 cup Granulated Sugar

1 pc fresh Egg 

Instructions:

Preheat the oven to 170°C.

Line baking tray/sheet with parchment paper, and set aside.

In a medium bowl, stir-in all the ingredients together until dough is smooth, fluffy, and well combined.

Scoop out a tablespoons of dough, and roll them into balls.

Then spread them out on the baking tray/sheet.

Press down with the back of a fork and crosshatch the top of each round.

Bake them in the preheated oven for 10~12 minutes. *These cookies will not spread at all. (When they’re ready, they should look nice and golden brown.)

Remove from the oven, and let cool on the tray for 2 minutes before removing to a wire rack to finish cooling. Store in an airtight container. Share with friends and Enjoy!! 

Happy Baking!!

Mini Banana Loaf Cake

Mini Banana Loaf Cake

Ingredients:

1 1/2 cups fully ripe/overripe Banana, mashed

1 cup White Sugar

2 pcs fresh Eggs

1 1/2 cups All-purpose Flour

1 tsp Baking Soda
1/3 cup Buttermilk

1/2 cup Canola Oil

1/2 tsp Salt

1 tsp Vanilla Extract
Butter for greasing the pans

You will also need:
4 Mini Loaf Pans

Instructions:

Preheat oven at 160°C. 

Grease the mini loaf pans, set aside.

In a large bowl, crack in the eggs; and whisk-in buttermilk and canola oil until well beaten.
Add-in the mashed bananas, sugar, and vanilla extract. Mix well.
Sift-in flour, baking soda, and salt. Mix until well combined. *Avoid over-mixing the batter!

Pour batter into the greased mini loaf pans, dividing evenly.

Bake in the preheated oven for 50~60minutes.

Remove from the oven, place on a wire rack to cool down a bit.

Transfer the mini banana loaf cake on a serving plate. Serve and Enjoy!!

(May be put inside the fridge to cool, or serve immediately.)
Happy Baking!!

Blueberry Muffins

Blueberry Muffins

Ingredients:

1 1/2 cups Flour

2 tsp Baking Powder

1/2 tsp Salt

1/2 tsp Cinnamon

1 fresh Egg, at room temperature

1/2 cup Caster Sugar

1/2 cup Buttermilk

1/4 cup Canola Oil

1/4 tsp Vanilla Extract

1 cup frozen Blueberries

Instructions:

Line muffin tray with paper liners/muffin cups. Set aside.

Preheat oven to 205°C.

In a medium mixing bowl, add-in the flouroi baking powder, salt, and cinnamon. Mix well to combine.

In a mother mixing bowl, crack-in the egg and whisk-in sugar. Mix well.

Then pour-in buttermilk; add-in canola lil and vanilla extract. Mix well.

Slowly add-in the egg mixture into the flour mixture. Mix well. *Be careful not to overmix the batter!

Gently fold-in the blueberries.

Pour the batter into the prepared pan, about 3/4 full.

Bake in the preheated oven for 5 minutes, then reduce to 175°C for 18 minutes, or until a toothpick inserted in the middle comes out clean.

Remove from the oven and let cool a bit on a wire rack before serving.

Happy Baking!!

Note:

This is blueberry muffin is best eaten warm from the oven with a little butter, or with some cream cheese frosting on top.

Blueberry Cream Cheese Turnover

Blueberry Cream Cheese Turnover

Ingredients:

125g Cream Cheese, softened

2 tbsp Caster Sugar

1 tsp Lemon Rind, finely grated 

1 (25 x 25cm) sheet Ready-rolled Frozen Puff Pastry, just thawed, and quartered

1/3 cup Frozen Blueberries

1 Egg Yolk, beaten - for sealing and brushing

1 tbsp Caster Sugar - for topping

Instructions:

Line a baking tray with non-stick baking paper/parchment paper.

Preheat oven to 220°C.

In a small bowl, combine the cream cheese, caster sugar, and lemon rind. Mix well.

Place the pastry on a clean lightly floured work surface.

In the center of the pastry square, spread one-quarter of the cream cheese mixture.

Then sprinkle over one-quarter of the blueberries on top of the cream cheese mixture.

Brush the edge with egg yolk.

Fold puff pastry over to form a triangle and enclose the filling. (*Use the tines of a fork to gently press the edges together.)

Transfer the the triangles on the lined tray.

Repeat process with the remaining pastry squares, cream cheese mixture, and blueberries.

Brush the tops of each triangles with egg yolk and sprinkle with caster sugar.

Bake in the preheated oven for 15~18 minutes or until deeply golden brown and puffed.

Remove from the oven and transfer on a cooling rack to cool a bit before serving.

Serve and Enjoy!!

Tortilla Gorgonzola

Tortilla Gorgonzola

Ingredients:

500 g  Onions, chopped

1 tbsp Butter

1 tbsp  Brown Sugar

2 pinches Salt

1/4 tsp Black Pepper, fresh grounded

4 small  Flour Tortillas

125 g Milk Gorgonzola, crumbled

1⁄4 cup Parmesan Cheese, freshly grated

20 g Cheddar Cheese Nuggets

1/2 tbsp fresh Rosemary, chopped or 1/4 tsp dried Rosemary

1/4 cup Basil, shredded or 1 tsp dried Basil

Instructions:

Preheat the oven over 190°C for 10 minutes.

In a large skillet, cook onions in butter for about 10 minutes, or until wilted.

Sprinkle with sugar, salt, and black pepper; and continue cooking until browned and tender.

Set aside to cool.

Place tortillas in a single layer in the preheated oven directly on oven racks for 4~6 minutes, or until crispy and lightly browned.

Remove tortillas from the oven, and place them on baking sheets in a single layer.

Spread tortillas with the caramelized onions, and dot with cheddar cheese.

Distribute the gorgonzola on top, and sprinkle with parmesan and rosemary.

Put the baking sheets with the tortillas into the oven, and bake 8 minutes, or until cheese melts.

Remove from the oven, and sprinkle with basil.

Allow to cool a bit on a wire rack.

Then, cut each tortillas into 8 wedges with a pizza cutter or a pair of shears.

Place on a serving plate, and serve with acacia honey dip.

Happy Eating!!

Homemade Cinnamon Sugar

Homemade Cinnamon Sugar

Ingredients:

1 cup Granulated White Sugar

2 tbsp Ground Cinnamon

Instructions:

In a medium bowl, add-in the white  sugar and cinnamon.

Mix thoroughly until well combined.

Transfer in an airtight glass container, and store in room temperature.

Note:

You can add this homemade cinnamon sugar to a variety of desserts and meals. Sprinkle  on anything where you might like a nice sweet topping (french toast, pancake syrup, bowl of oatmeal with cream, pastry balls, cinnamon rolls, vanilla donut mufiins, cakes, mango slices, yogurt, coffee, etc..).

If you want a medium-strength or over-powering cinnamon, you can add-in a couple of tablespoons more cinnamon to the mixture.

Cinnamon Spiced Coffee

Cinnamon Spiced Coffee

Ingredients:

1/3 cup (Decaffeinated) Ground Dark Roast Coffee

1/8 cup Brown Sugar, firmly packed

1 tbsp Ground Ceylon Cinnamon

1/4 tsp Vanilla Extract

3 cups Filtered Water

Whipped Cream (for garnish) *optional

Instructions:

In a filter in brew basket of the coffee maker, add-in the coffee, sugar, and cinnamon.

In an empty pot of the coffee maker, add-in the vanilla.

Pour water into the coffee maker, and brew as directed.

Then pour the brewed coffee into serving cups.

Garnish with whipped cream and sprinkle cinnamon on top, if desired.

Enjoy!!

I used these brands for this recipe...

Enjoying these yummy doughnuts with a cup of freshly brewed Cinnamon Spiced Coffee...

Baked Macaroni

Baked Macaroni

Main Ingredients:

250 g (Uncooked) Elbow Macaroni

Meat Sauce:

1 1/2 tbsp Butter

250 g Ground Beef

1/2 small Yellow Onion, diced

1/4 cup Red/Green Bell Pepper, diced

2/3 cup (Canned) Tomatoes, diced

1/4 cup Tomato Paste

1/2 tsp Paprika

1/2 Beef Bouillon Cube

1/2 cup Filtered Water

1/2 tbsp White Sugar

a dash of Salt and Black Pepper

Mornay Sauce:

1 1/2 tbsp Butter

1 1/2 tbsp All-Purpose Flour

1 cup Low-fat Milk

a dash of Salt and Black Pepper

15 g Parmesan Cheese, grated

30 g Cheddar Cheese, grated
dried Parseley *for garnish

Instructions:

Prepare the elbow macaroni.

Cook the elbow macaroni according to package instructions, but cut the cooking time to obtain a not-so-well done macaroni; rinse in cold running water, drain in a colander, and set aside.

Prepare the meat sauce.

In a heated cooking pot, melt-in the butter.

Then add-in  the ground beef and cook for 5 minutes or until a little brown.

Add-in the onions, green bell pepper, and tomatoes; stir and simmer for 3 minutes or softened.

Add-in the tomato paste then stir, add-in the paprika, stir again and cook for a minute.

Then add-in the beef bouillon and pour-in water; stir well. Let simmer for 15 minutes over low medium heat.

Add-in the sugar. Mix well.

Season with salt and pepper to taste. Turn off heat, and set aside.

Prepare the Mornay Sauce.

In a medium sauce pan, melt-in the butter over medium heat.

Add-in the flour, and stir constantly for a minute (Be vary careful not to burn the flour!).

Slowly pour-in the milk, and whisk until the sauce thickens and comes to a boil.

Season with salt and pepper, then simmer for 3 minutes over low medium heat.

Add-in the grated cheddar and parmesan, whisking until melted. Turn off heat, and set aside.

In a 6x8 glass baking dish, combine the cooked macaroni and prepared meat sauce. Toss until the meat sauce is well distributed.

Arrange well, and pour the mornay sauce over it.
Sprinkle dried parsley on top.

Pre-heat oven to 175ºC and bake for about 15~20 minutes.

Remove from the oven, and place on a wire rack to cool down a little.

Serve hot or warm. Happy Cooking!!

Banana Cinnamon Muffins

Banana Cinnamon Muffins

Ingredients:

2 cups All-purpose Flour

1/2 cup White Sugar

2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1/2 tsp Cinnamon

1 1⁄3 cups ripe Banana, mashed

1/2 cup low-fat Milk

1⁄3 cup Canola Oil

1 large Egg, slightly beaten

Instructions:

Line muffin tray with paper liners/muffin cups. Set aside.

Preheat oven to 190ºC.

In a medium bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon.

Stir-in the banana, milk, canola oil, and egg. Mux gently until moistened. *Do not over mix the batter.

Spoon batter into each muffin cups, about 3/4 full.

Place muffin tray into the preheated oven and bake for 15~20 minutes, or until a toothpick inserted at the center comes out clean.

Remove from pan, place on a serving platter and serve warm.

Happy Eating!!