Friday, February 27, 2009

Chocolate Cheesecake Pie

I usually make pumpkin cheesecake, but without easy access to pumpkin filling in Taipei, I decided it was time to try something new. And since I don't have a springform pan, I splurged on a premade graham cracker pie crust (also impossible to find graham crackers here) at the local gourmet shop. So here's a cheesecake in pie format.
  • 1 ready made graham cracker pie crust (or make your own)
  • 2 packages cream cheese, softened
  • 1/2-2/3 c sugar
  • 2 eggs, lightly beaten
  • 1/2 t vanilla
  • 3/4 t almond
  • 1/2 c chocolate chips, melted
  1. Blend the cream cheese and sugar until smooth (I did this by hand and it came out a little lumpy, which doesn't affect the taste so much as the presentation).
  2. Mix in eggs.
  3. Stir in chocolate and extracts.
  4. Pour into pie crust. Spread evenly.
  5. Bake 45 min at 180C (until set). Cool 10 minutes.
  6. Refrigerate until set.
Variations
A lot of recipes use sour cream or heavy cream. Both of these are hard to come by here, so I used this relatively simple recipe. Instead of the extracts you could try a splash of Baileys.

Monday, February 16, 2009

Quick and Ugly Snack

I needed a quick snack that wasn't sweet. It turns out ugly, but at least it's done in half an hour.
  • 1/2 c flour
  • 1/8 t salt
  • scant 1/2 c milk
  • 2 eggs
  • 1 T butter, melted or cut into small pieces
  • splash of almond extract
  • dash of cinnamon
  1. Preheat oven to 200C.
  2. Mix flour and salt in bowl. Add milk and eggs.
  3. Stir in butter.
  4. Add flavoring.
  5. Pour into greased 8x8 pan (up to 9x13). Bake for 25 min or until lightly browned.
  6. Eat plain or top with chopped apples, cheese, etc.

Friday, February 6, 2009

Bagels by hand

My first time making bagels. Because of my mini oven, I had to make it in two batches. The second one looked better - plumper, and because of the baking tray, browned better (the first one I put on aluminum paper on the sliding grill. I got the recipe online here.
  • 4 c flour
  • 1 T sugar
  • 1.5 t salt
  • 2 t instant yeast
  • 1 T oil
  • 1 1/4-1/2 cup warm water
  • optional: coarse salt, sesame seeds, chopped onion (just a sliver)
  1. Mix all the ingredients together (no need to proof with instant yeast). Dough will be stiff - add extra water if needed.
  2. Knead 10 minutes.
  3. Separate into 8 balls. Rest 10-20 minutes.
  4. Roll each ball into a snake, longer than widths of both hands. Wrap around the hand, overlap the tapered ends and roll to smooth out. Let rest on lightly floured counter for 20 minutes.
  5. Boil wide pot of water. Preheat oven to 220C.
  6. Drop bagels in (1-4) at a time. Cook each side for one minute. Remove from pan and dry for a bit.
  7. Optional: Place wet bagel on dry plate of toppings.
  8. Place topping side up on lightly greased pan.
  9. Bake 10 minutes. Flip. Bake another 10 minutes.
  10. Cool before eating.
Variations
  • Slice, toast and serve with cream cheese.
  • Slice, top with sauce, veggies, cheese, and bake to make pizza bagels.
  • Slice thin and bake on lightly greased tray to make bagel chips.


May 2009


Here's a version where I used baking soda in the water for half the batch (on the right). They turned out a more yellow color.

Chocolate Chocolate Chip Muffins

These were simple to make, though I'd like to tweak it next time to reduce the amount of oil. It's also a bit of a chocolate overdose for me - I could probably do with less chips. Though they are melt in your mouth good straight out of the oven. Will have to see how they taste tomorrow.
  • 1 3/4 c flour
  • 3/4 c sugar
  • 1/3 c cocoa, unsweetened
  • 1 T baking powder
  • 1/2 t salt
  • 1/2 t cinnamon
  • 1 c semi-sweet chocolate chips
  • 1 egg
  • 1 c milk
  • 1/3 c oil
  • 1 t vanilla extract
  1. Combine the dry ingredients in a large bowl. Make a well in center.
  2. In a small bowl, beat the egg. Add the rest of the ingredients and mix.
  3. Pour wet ingredients into well. Mix until flour is incorporated (but don't over do it).
  4. Pour into 12 muffin tins (greased or paper lined).
  5. Bake at 200/205 for 20 minutes.
  6. Eat warm while the chocolate chips are still melted, or cool for an hour+.

Tuesday, February 3, 2009

White Bread

I just made this in the bread machine. It tastes wonderful! It rose too much though, so I need to adjust this recipe in the future. Probably less sugar.
  • 2 t yeast
  • 4 1/4 c flour
  • 3 T sugar (use less next time)
  • 1.5 t salt
  • 1 c milk, scant
  • 1/2 c hot water
  • 2 T butter
  1. Dump ingredients in bread machine. Set to 2 pound medium crust basic white. Done in 3 hours.
  2. Slice. Serve warm with butter or cool down and eat later.
Notes
1/13/2010 I ran out of flour, so only used 3 c bread flour and less than 1 c all purpose flour, plus 2 T sugar, 3/4 c milk and 2 T oil.


Chewy White Bread

9/23/15 Made this bread to serve with the Beef Stew II. It was crusty and the inside was chewy. Had put it on delay and when it was done it was a bit lumpy which probably means it was a bit dry. 1.5 lb loaf, medium setting. *** (or **** if you purposely want a chew bread with lots of bubbles). 
NOTE: Used Canadian flour

  • 1 c warm water
  • 2 T olive oil
  • 2 T sugar
  • 1 t salt
  • 2.5 c flour
  • 2 1/4 t yeast