Random thought

Whenever I'm in class or anywhere and suddenly my crush or some cute guy walk right in front of me. I can't help but to..

Toffee Cheesecake

Honestly, I'm not a fan of cheesecake but since my mum insist me to make them. Why not? I had a bad week anyway. Might get all the stress out from baking right  (＾▽＾)

excuse my lack of presentation skills. hehe

Recipe from: Masam Manis

Crust:

1 1/2 cup of Oreo/Marie/Tiger biscuits
5 tbsp melted butter.

1. Preheat the oven to 170C. Crushed the biscuits ( as for Oreo, you can get the crushed Oreos at the grocery or baking stores)
2. Combine Oreo and butter together.
3. Place the spring form pan 8 inch. (if you don't know whats a spring form pan, click the link) in the middle of the aluminium foil. Fold up the sides of the foil around the pan. This is to avoid the water to enter into the pan. Place a cooking sheet on the pan.
4. Put the Oreo and butter mix into the pan.
5. Gently pressed down on the crumbs with your fingers until the crumbs have nice even layer at the bottom of the pan. Slight rise along the inside edges of the pan.
6. Leave them in fridge for about an hour.
7. Bake them at 170C for 15 mins or until its firm.
8. Let it cool. But get it out from the pan! (」゜ロ゜)」


Cheesecake:

250g of cream cheese (room temperature)
150g of brown sugar ( I reduced the sugar to 80g)
30g of butter (melted)
5 eggs
1 tsp vanilla essence

1. In a big bowl, beat the cream cheese and brown sugar until smooth.
2. Beat in the eggs one at a time.
3. Add the melted butter and vanilla essence and mix them together.
4. Pour the batter over the crust in pan.
5. Place spring form pan in larger pan. Add hot water in the larger pan until halfway up sides of springform pan. Make sure the cheesecake is uncovered.
*put the pan inside the oven first, then pour in the hot water. That way is safer than you carrying the heavy pan with hot water*
6. Bake this about 1 hour and 15 mins at 170C.  
7. Let them cool.


Caramel:

1 1/2 cup of sugar (I reduced it to 1 cup of sugar)
1/4 cup of water
1/2 tsp lemon juice
1 cup of heavy cream/dairy whipping cream
15g of butter

1. Stir sugar, water and lemon juice until the sugar dissolves over medium heat in a large saucepan.
2. Leave it boil without stirring until the mixture turns into dark brown.
3. Add the heavy cream and stir until thickened.
4. Add the butter and stir the mixture.
5. Pour the mixture onto the cheesecake.
6. Let the cheesecake chill for at least 2 hours and up to 6 hours.
7. Garnish the cheesecake with chocolate toffee *optional* and serve （*＾ワ＾*）

Easy Chocolate Chip Muffins.

Super easy Chocolate Chip Muffins. When I say easy, they're really easy and fast. 15 mins max. for prep. No mixer needed in this recipe. Heck, they're muffins. The lumpy the batter, the better! :B I got the recipe from here. Again. Hehe. Her blog is the best and her recipes are great. Plus, she gives the best tips for baking ;) This is my version since I add vanilla essence instead of Sunquick.

Ingredients A:

2 cups of Wheat Flour (Tepung gandum)
1 1/4 cups of cocoa powder
2 tsp of baking powder
2 tsp bicarbonate soda
3 tsp of Nescafe
A pinch of salt

Ingredients B:
2 cups of castor sugar
1 cup of cooking oil
1 cup of fresh milk
3 eggs
1tbsp of vanilla essence

Ingredients C:
3/4 cup of hot water


1. Preheat the oven to 175C. Mix ingredients B and set aside.
2. Sift the flour, cocoa powder, bicarbonate soda all together in a big bowl and mix it together with ingredients A.
3. Put together ingredients B into the big bowl (ingredients A) and mix them.
4. Lastly, put in ingredients C and mix again.
5. Scoop the batter and put them in the muffin cups.
6. Bake them for about 20 mins, 175C.

Ready to bake! Bake them for 20 mins or poke them with a skewer. If the skewer comes out clean, then they're done :)

Fresh out from the oven! ^_^