Monday, 20 March 2017

Princess Carriage Baby Shower Gift Boxes


Now Now all you Mummies. Are you planning a surprise birthday party for your Little Princess? These Little Princess Cookie Door gifts are super pretty. The moment I got hold of the boxes, I could not resist not sharing them! 

Each box can hold about 3-5 cookies. Just sufficient to satisfy that sweet tooth craving for the little ones or adults like myself. Haha :) 


And if you think those little princess boxes are cute enough, these pink princess carriage will blow you away too! So much for pampering your little princess. If i had one, I'll make sure I'll do a full blown princess party for her. 

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Sunday, 19 March 2017

Moist Carrot Cake with Cream Cheese Frosting



It’s hard to find a cake that I truly dislike. Or put it simply- it’s hard to decide on a favorite! There are so many nice cakes out there that picking top 5 is practically impossible. 



Carrot cake is one of my all-time favourite. Though not 1st on my list but it made it to my top 10. This recipe I’m sharing is moist with every bite. The inclusion of pineapples, carrots and oil makes the cake extremely moist even after a few days. Couple that with a little tangy cream cheese to make the perfect tea time snack or breakfast. 

Feel free to cut back on the cinnamon if you’re not a fan but for mine, I usually spam them. 



Moist Carrot Cake (Makes a cute 5" round tin for small parties)


Cake ingredients 


-2/3 cup castor sugar
- 1/3 cup + 1/8 cup oil 
- 1 egg, RT
- 1/3 tsp vanilla extract
- 1 cup all purpose flour 
-  2/3 tsp ground cinnamon 
-1/8 tsp nutmeg
-2/3 tsp baking soda
- 1/4 tsp salt
- 1/3 cup chopped walnuts 
-50g grated carrots
- 1/4 cup canned or fresh pineapple , diced and squeezed dry


Cream Cheese Frosting Ingredients


150g Phil cream cheese, cubed and softened at RT
75g unsalted butter, rt
1 tsp vanilla Essence
2/3 cup icing sugar, sifted 
1/8 cup milk 

1) Beat above ingredients until fluffy and well combined


Steps

1) Preheat the oven to 175 deg celcius 

2) Prepare two 5" round baking tins

3) Beat castor sugar, oil, vanilla and egg Using a hand mixer until it is light and fluffy 

4) In a separate bowl, sift flour, cinnamon, nutmeg, baking soda and salt. Set aside

5) Add flour to sugar mixture and mix until just combined.

6) Fold in walnuts, carrots and pineapple.

7) Pour into two tins equally and bake for 25-40mins until toothpick comes out clean. ( timing differs from oven to oven so I suggest you check at the 25 min mark to prevent risk of over baking) 

8) Allow to cool completely 

9) Slice away any uneven dome on the cake

10) Frost cream cheese on one layer of cake. Place second layer of cake on top and frost the top and around the sides of the whole cake.

11) Leave to set in fridge and enjoy after 2-3 hours! 


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Wednesday, 15 March 2017

No Churn Mint Chocolate Chip Ice Cream


It’s quite hard to find a person that likes mint chocolate chip ice cream. Most people find that the flavor taste like the toothpaste Colgate. True to a certain extent but more often than not, there’s something refreshing about that peppermint taste. Or maybe it’s the addition of those dark chocolate chip bits that keeps me coming back for more.

So everyone knows that churning ice cream (without a proper ice cream machine) is very cumbersome. I have a machine that requires me to freeze a block of ice the night before in order to churn the ice cream the next day. Tell you the truth, that’s 90% why I shun away from making my own ice cream.

Thank God for brilliant shortcuts. My sister pasted a video link by (Tastemade)  and how they managed to whip up a mint ice cream box cake without churning. All you need is sweetened condense milk, whipping cream, peppermint extract and chocolate chips. Simple as that.

Does it truly taste like ice cream? I’m amazed it does! But the next time I’l cut back on the condense milk as I find it too sweet overall.

Ingredients


396g sweetened condense milk ( 1 can)
2 cups Heavy whipping cream
1 tsp peppermint essence
1 cup chocolate chip.
Green coloring ( optional if you want a green ice cream)

Steps 

1) Mix Condense milk with green coloring and peppermint essence
2) Add condense milk to whipping cream and beat until soft peaks form.
3) Fold in Chocolate Chip
4) Freeze until set
5) Enjoy!!

It’s creamy , smooth and taste like Mint Chocolate Chip (DUH!)  The best part is, it took me less than 15mins to make.

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Tuesday, 7 March 2017

Non Bake Blueberry Swirl Cheesecake




It's almost a yearly family tradition to celebrate Daddy's birthday with a blueberry cheesecake. To the man in the house that loves desserts, cakes and basically anything sweet, here's a cake baked specially for him! 


Here's a creamy non baked vanilla cheesecake swirled with blueberry filling that is set in the fridge for a few hours. After cake has set, another layer of cream cheese is frosted over and piped on the circumference of the cake. To finish the whole look, a generous layer of blueberry filling is spooned onto the top. 





Non Baked Cheesecake Recipe( Makes one 6" Round tin):


Ingredients for crust base

50g digestive biscuits, crushed
20g melted butter

Steps

1) Crush digestive biscuits till fine
2) Melt butter in a saucepan
3) Add biscuits and mix till well coated
4) Press into lined tin and refrigerate while preparing your cheesecake filling


Ingredients for Cheesecake filling

250g Philadelphia cream cheese
70g castor sugar
1 tbsp vanilla paste
14g gelatin dissolved in 50ml hot water
200ml whipping cream
Blueberry pie filling (Can)

Steps:

1) Dissolve gelatin in hot water. Set aside to cool
2) Beat Cream cheese with sugar until well combined
3) Add vanilla paste
4) Whip cream till soft peaks
5) Add cooled gelatin ( Should not be hot to touch) to cream cheese mixture and mix until combined
6) Fold in whipped cream.
7) Place 1/2 of the cream cheese into the prepared pan. Add a few dollops of blueberry filling on top of the cheese and using a toothpick or fork, swirl them around the cheese
8) Add another layer of cream cheese and do the same.
9) Set in fridge for at least 4 hours or overnight.


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Saturday, 4 March 2017

Breakfast Mac and Cheese


MAC and cheese fans! Here's one Super easy to whip up MAC and cheese. All the ingredients are cooked over a skillet and then the whole skillet is baked in the oven until the cheese turns golden brown! It's really that simple!

It was one of the tasty food videos I saw being shared around Facebook that tempted me to try this. Plus I had a bunch of family members and friends requesting me to make this for them so here it is!



MAC and Cheese (adapted from tastemade)


Ingredients

2 cups elbow macaroni, cooked and drained
7 bacon slices (I used this as a substitute for sausage. The original recipe calls for 1/2lb of breakfast sausage)
3 tbsp butter
1/4 cup flour
2 1/2 cups milk
Salt and pepper (to taste)
1 cup / 120g grated mozzarella
1cup / 120g grated cheddar cheese
1 1/2 cups frozen hash browns
Extra cheese for topping

Steps


1) Preheat oven to 190 deg celcius

2) Fry bacon in skillet until crispy. Remove and set aside

3) In the same skillet, melt butter and stir in flour until smooth. Stir in milk and continue to stir until thick and smooth

4) Lower heat and add cheese. Stir until cheese has melted.

5) Season with salt and pepper

6) Add in cooked macaroni and bacon. Stir to combine. TOP with frozen hash brown and spinkle more cheese on top. At this point, you can either bake the skillet or transfer the mac and cheese to an oven dish to bake ( I didn't have a skillet big enough which explains the need to transfer).

7) Bake in oven for 20-25 min until cheese and hash brown has turned golden brown.

8) Serve hot! Whooooooo.


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Thursday, 16 February 2017

Nutella Cheesecake



Thanks Jen for sharing this mouthwatering Nutella cheesecake. I was first drawn by the video being shared on facebook. The power of social media lets you share, comment and like. Multiply them by 3 for everyone that shares the video and you get a massive number of viewers.


It’s amazing what wonders you can do with such a common breakfast/ pantry staple- The Humble Nutella. Nutella stole my heart and took over my Instagram page for a week. There are endless possibilities when it comes to Nutella. If you follow my blog, I did a Nutella tart before this and a couple more Nutella related dessert. Recipe for my super delicious No Bake Nutella Tart --> (Click here) 



This time round, I baked a Nutella Cheesecake for my Aunt’s 70th birthday! You have to close one eye on the amount of Nutella that goes into this recipe. But fear not, sharing is always a good idea! Sharing is caring. Especially when it comes to fats


The original recipe by Jen (Bakedbyanintrovert) makes a 9” cake. I don’t like to make huge cakes unless baking for orders or when I’m bring something to a large party. Most of the time, I rather make a cake that sufficiently feeds everyone. So 6” cake it is. I had to scale down the ingredients for this.

Nutella Cheesecake ( Makes 1 6" Round cake)


Ingredients

7 digestive biscuits, crushed
3 tbsp melted butter
375g Philadelphia cream cheese
296g Nutella
3/8 cup heavy cream
3/8 cup castor sugar
1 tsp vanilla extract
1/8 tsp salt
2 eggs, lightly beaten


1) Mix Digestive biscuits and melted butter until the biscuit sticks together. Press into the base of a 6” round tin with removable bottom and refrigerate while you prepare the filling.

2) Preheat oven to 150 Degree Celcius

3) In a large mixing bowl, Beat the cream cheese, sugar and whipping cream with a mixer until smooth and fluffy.

4) Add the vanilla and salt and beat on low speed until combined

5) Add in Nutella and beat until well combined

6) Using a spatula, stir in lightly beaten eggs until incorporated

7) Pour the batter over the prepared crust pan

8) Place a dish filled with hot water on the bottom rack of the oven ( To create a water bath environment when baking) Alternatively you can wrap the 6” tin with aluminium foil and place the tin in a bigger dish and fill the sides up with boiling water)

9) Bake for 1 hour

10) Switch off oven after 1 hour and leave cheesecake in the oven for another 1 hour.

11) Refrigerate until cool or overnight


For the Glaze


110g Nutella
¼ cup Cream


1) Boil Cream

2) Pour cream over Nutella and stir until smooth

3) Remove the cake from the tin

4) Pour the Nutella glaze over the cake and let it drip down the sides of the cake.

5) The glaze is pretty shiny and you will be able to see your reflection in it.

6) Let it set in refrigerator until ready to consume.


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Tuesday, 14 February 2017

Baked Pepperoni Cheesy Potato Pizza


Happy Valentine's Day to all you love birds out there. Making something for your love one is always a sweet gesture and such sincere actions are always well appreciated. Just a little less than 2 months to the day #SherbakesWeds. It has been an exciting journey with my childhood sweetheart- 14 years of friendship and 13 Valentine’s Dates. This Valentine Day marks the thirteen year we celebrated this Special Occasion together. “Wow, that is really long” , “Seriously” , “ Get Married already” are what people frequently say to us when I told them about our story. I have only one reply to that… It is just this amazing.

Though this occasion is celebrated worldwide, everyday is Valentines Day if you marry the right person who most importantly loves God. We celebrated V day earlier this year with a home cooked meal by yours truly of course. Simple meal this time round and nothing too extravagant. It consisted of his favorite “pizza" lasagna tater tots and some Moscato.



This Potato dish is a play on all the different things he loves. I use Pom Pom Classic (Wattie's for my potato base)


We have the base which is a potato baked till crispy. Arrange pom poms in an oven dish. Bake for 15 min till crispy. 


1) Mash Potato balls 

2) Sprinkle some dutch smoked cheese/ mozzarella cheese or whatever cheese you fancy

3) Add pasta minced beef sauce 

4) Sprinkle with more cheese and lastly top with pepperoni or your favourite ingredients ( Sausage/ mushrooms etc..)  

 All these are baked till sizzling hot and served immediately when removed from oven

BAKED PEPPERONI CHEESY POTATO "PIZZA" 


Ingredients

1/4 bag of Poms Poms, frozen ( I use wattie's because i couldn't find tater tots )
1/2 jar of your favourite pizza/pasta sauce
100g ground beef
50g Shredded mozzarella cheese
30g dutch smoked cheese ( Or you can use cheddar)
Mini pepperoni/ salami ( Or any ingredients you fancy on your pizza)

Directions


1) Preheat oven to 200 deg Celsius.

2) Fill an Baking Oven Dish ( I use Jamie Oliver's 15cm by 11cm by 4cm) entirely with poms poms.

3) Bake for 15 mins. 

4) While the potato is baking, prepare the Pasta Beef Sauce: Over medium heat, add a tbsp of olive oil and stir fry the ground beef till cook. Add in pasta sauce and let simmer until hot. Set aside

5) Remove dish from oven and using a spoon press the potato balls down until they form a solid crust.

6) Reduce the oven temperature to 190 deg Celsius.

7) Spread some cheddar cheese/ smoked cheese/ mozzarella cheese over the potato layer, cover with pasta beef sauce. Sprinkle with more cheese then pizza sauce and finally arrange the pepperoni slices over the top. 

8) Return oven dish back to oven to bake for another 20-25 mins until the top is sizzling and golden brown. 

9) Serve hot.


Viola. You have your very own pizza made our of potato crust instead of dough.

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