Oreo Cookie Cake – More like Oreo cheesecake

Posted by gmirage1 on Jan 10, 2012 in Baking, Dessert | 12 comments

We first got to savor a slice of Oreo Cake from a cafê that daughter and I frequent. We really liked it, even my older son who is very particular with cakes liked it too…When we visited mom-in-law at my brother-in-law’s place my son saw a box of ready-to-make Oreo Cookie cake. The idea is to make a cake that resembles an Oreo cookie…white filling – ‘cream’ or ‘creme’, sandwiched between two circular chocolate or golden cookie pieces, here that would be layers of chocolate cookie crust.

This cake is very simple I believe the packaged ingredients are the same with the original recipe. I saw that most have the same ingredients but this one is something I’ll try.

Ingredients

1 (20 ounce) package oreo cookies
1/2 cup melted butter

500 grams cream cheese (Philadelphia)
500 grams Mascarpone cheese
230 grams confectioners sugar, sifted
2 teaspoon pure vanilla extract
720 ml  cold heavy whipping cream

Directions

1. Crush cookies, leave some as bite size pieces or reserve some of the crushed cookies for the top. Combine melted butter and crushed cookies. Press the mixture into 9×13 pan. Leave in freezer for 5 minutes.

2. Beat half of cream cheese and half mascarpone in a bowl, pour half of sugar and mix in remaining cream cheese and mascarpone.

3. Include vanilla extract and slowly put in whipping cream, mix until smooth and thick.

4. Spread the cream cheese mixture evenly on crust and top with remaining crushed cookies or if you prefer bite size pieces, top the cream cheese with those. Put in the fridge for an hour or two.

 Carefully remove from pan, slice and serve. Voila, one happy lil’ kid…

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Food Friday

Red Velvet Cupcakes

Posted by gmirage1 on Dec 25, 2011 in Baking, Cupcakes, Featured | 18 comments

Winter is getting the better of us. We’re becoming much like squirrels…we only get out of the house when need be. That is to go to school and buy food. That is why I am so thankful for the corner shop that sells vegetables and fruits in bulk, they also have meat that I can get for less – well, compared to grocery prices. Most importantly, eggs in abundance. I can get 30 eggs for 4euro whereas 10 eggs at the grocery shops cost 2euro already. The eggs are important for hubby and I, building up muscles from protein, for the macarons that we so love to make and for the cupcakes…for the same reason as the macarons.

There are a number of red velvet cake and cupcake recipes around but I wouldn’t go test each of them as they did here. Though I got to be thankful I know now which recipe I should follow next. These cuppies were made some months ago, unearthed from archives and posted oh so late. ^_^ I anyway hope you enjoy these eye candies. This is from one of my favorite bakers, Stephanie Jaworksi of Joy of Baking.

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Food Friday, Yummy Sunday

Candy Sprinkles

Posted by gmirage1 on Sep 20, 2011 in Baking, Desserts | 2 comments

One of the best way to bond with kids is baking, it’s an enjoyable activity for my kids, at least. They love to put tins,  crack eggs, measure the ingredients, mix the batter, watch them in the oven as they “grow.” But I think the most they’d like to do is to frost and put those sprinkles.

I’ve bought some edible pearls and colorful sprinkles. We’d be baking again today.

Cream Cheese Frosting

Posted by gmirage1 on Sep 8, 2011 in Baking | 4 comments

What make cupcakes more special? This…frosting that’s smooth, melt-in-your-mouth that you’ll be having seconds…and thirds…and fourths.

Ingredients:

Make sure that the cream cheese and Mascarpone are in room temperature before mixing them in.

250 grams cream cheese

250 grams Mascarpone cheese

115 grams confectioners sugar, sifted

1 teaspoon pure vanilla extract

360 ml  cold heavy whipping cream

1, In your bowl beat the cream cheese and mascarpone cheese with an electric mixer, or with a hand mixer until smooth.

2.Add the vanilla and confectioners sugar, continue beating until smooth.

3. Slowly add the heavy cream and whip until the frosting is thick enough to spread.

Note: You can add more sugar or more cream to achieve the consistency you want.

4. Top your cupcakes by spreading the frosting or put them in an icing bag and pipe your cupcakes using your favorite nozzle to create attractive designs.

Cupcakes for Breakfast

Posted by gmirage1 on Jul 28, 2011 in Baking, breakfast, Cupcakes | 12 comments

Early morning yummy smell. That’s what woke up the kids on a Saturday morning. The weather hasn’t been so cooperative – summer at 14 degrees? It’s not really that bad…I’m not really a summer person. I enjoy 18-22° more than sunny 30° or up. I’d prefer that too over rainy days and especially when I’m staying at home finishing translation jobs.

So along with the rainy and cool atmosphere I baked these yummy breakfast treats. Normally they’d prefer doughnuts, croissants and semmels but they wouldn’t say no to cupcakes either.

My youngest loves choco bits on top of his so I made these with especially loads of them. He’s been allergic to cow’s milk as a baby so he grew up having soya milk…since he turned five the doctor gave a go for cow’s milk which he loves so he would often request some. That mug, by the way, was one he designed at the kindergarten.

 For the recipe, I’m still using my old recipe and here..I’m reposting it.

Ingredients:

1 1/4 cups all-purpose flour
1 1/2 cups self-rising flour
1 cup unsalted butter, softened
2 cups confectioner’s sugar, sifted
4 large eggs, set at room temperature
1 cup milk (you can substitute buttermilk)
1 teaspoon vanilla extract
semisweet chocolate chips

Note: If you don’t have self-rising flour you can make them at home. For each cup of all-purpose flour, you need to add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.

How to:

1. Preheat oven to or 390°F or 200°C. Line your muffin tins with cupcake papers, about 24.
2. In a bowl put in the flours, stir to combine and set aside.
3. In your mixing bowl, mix the butter with electric mixer on medium speed until smooth and creamy.
4. Add sugar gradually and beat until fluffy.
5. Add the eggs one at a time, beating well after each addition.
6. Add the dry ingredients in three parts, alternating milk or buttermilk and vanilla.
7. With each addition, beat until the ingredients are incorporated but do not overmix.
8. Spoon the batter into the cupcake papers, filling about 3/4 full. Drop in a teaspoonful of chocolate chips to each before putting them in the oven.
9. Bake in a 350°F or 180°C oven for 20-25 minutes or until a toothpick/cake tester inserted in center comes out clean.
10. Cool the cupcakes in the tin for 15 minutes.
11. Remove cakes from the tins and put on a wire rack before icing.
12. Ice with your favorite frosting/icing or serve as is.

Preparation Time: 30 mins
Cooking: 20-25 mins
Total Time: 55 mins

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Moist Ube Cake

Posted by gmirage1 on Jul 21, 2011 in Baking, Desserts | 7 comments

Well, the title says ube – the tagalog word for purple and also the tuber from which my kids’ favorite cakes are made (purple yam) but this cake didn’t really turn out purple. If any there’s just a hint of lavender to it. Teehee.

I can’t remember the recipe I used I just added in the ube powder to the batter and it ended up quite moist and soft. We love it, even the husband who rarely eats cakes.

This is how a sliced ube roll looks like…this one also has macapuno,  a Philippine variety of the coconut palm that does not contain water inside the coconut shell and with soft jelly-like ”meat.” We would simmer it with water and add some sugar to get a sticky-yummy consistency. I truly miss how creative and diverse we Filipinos could get with food, not just cakes but ice cream flavor – combination too! I say “daring!” That’s what we are.

Anyway, here is an ube cake recipe that I would love to make. Am sharing this with you and in a way to remind myself to bake it in the near future. lol. I got this from Heart of Mary.

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Ingredients:

For the chiffon cake:

{A}
2 1/4 cups cake flour
3 teaspoons baking powder
3/4 cup sugar
1 teaspoon salt

{B}
7 egg yolks (from large eggs)
1/2 cup vegetable/canola oil
1/2 cup milk
1/2 cup (about 100g) grated ube (purple yam)
1 teaspoon ube flavouring
1/2 teaspoon violet food powder or violet gel paste

{C}
7 egg whites
1/2 teaspoon cream of tartar

{D}
3/4 cup sugar

For the frosting:

2 cups whipping or thickened cream
1 250g package of cream cheese
1/2 cup white sugar (edit: added on 21/8)
1 teaspoon vanilla extract
1 12 oz jar of macapuno (preserved coconut sport)

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I am not taking credits for this recipe so for the procedure please click here. Can’t wait for my free time, I’ll totally try this.

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