Lemon cheesecake is probably the most common and quite easy type of cheesecake to make. The best part about baking the cake myself is that I can use extra cheese and NO flour. So, yes, this is definitely a flour less cheesecake!

As you can see, you will need cream cheese, eggs, lemon and milk. For the base, you will need digestives biscuits, some sugar and butter. To make the base, you just smash up the biscuits or process it in a food processor until really fine, add in the butter and sugar, mix well, then you press it into the base of the baking tin. Bake the base for 10 minutes at 180 C.
Meanwhile, you have to let the cream cheese soften first and then dump it into the food processor to blend it into a smooth creamy consistency.

Then, you add in the eggs, sugar and milk and combine well. Finally squeeze in the lemon juice. Also combine well but please do not over process as it may result in air bubbles. Pour the batter onto the baked base and you are ready to bake it! Oh, yeah, you will need to place the baking tin over another tray filled with water and then bake.

Here is the recipe proper:

Easy Flourless Lemon Cheesecake Recipe

Ingredients

500g cream cheese, softened
3 eggs
1/2 cup milk
1 cup sugar
1 lemon
2 tsp vanilla essence

For the base:
1 packet digestives biscuits
50g – 100g butter
1 tbsp sugar

Instructions

1. Process the digestives together with the butter and sugar until fine. Then press it into the baking tin base firmly using a spoon or spatula.
2. Bake the base at 180C for about 10 minutes.Set aside to cool.
3. Process the cheese till creamy.
4. Add in sugar, eggs, vanilla, milk and process till combined.
5. Add in fresh lemon juice and stir to combine.
6. Pour batter onto the base.
7. Place the tin on a tray and fill the tray with some water.
8. Bake for about 30 to 45 minutes at 180C.

Additional notes: if you don’t place it over a tray of water to bake, the top may brown and crack. Also, if you over-process it, air bubbles may develop.The cheesecake is done when it appears firm but it will be a little bit jiggly in the centre.

Enjoy!

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So.

I decided to make it myself. I mean, if I can bake up cakes and cookies, what are scones, right? Right. So, I went searching around the net and found several recipes until I decided to take whatever I feel comfortable with and wing it from there. My main focus is on using the least ingredients and the simplest method. Well, I have to limit my baking time these days as I can’t stand for longer hours nowadays what with a big huge belly and aching back.

And do you know scones are made up of the simplest recipe ever? You only need flour, butter, milk and baking powder. That’s all!

You need to cube the butter and rub it into the flour until crumbly. Then add in the milk.

Knead it into a smooth dough. Then pat into small round shapes (the size depending on you, I like bite-size scones so I made them really small) and place on baking tray. Sprinkle them with some flour and then bake them.

Scones are best eaten with some nice jam and cream.

Oh and yeah, they are damn good hot from the oven!!

Here is the recipe:

Easy English Tea Scones Recipe

Ingredients

1 1/2 cup plain flour

40g butter, cubed

1/2 cup milk

3 tsp baking powder

Instructions

1. Preheat the oven to 200°C.

2. Rub the cubed, softened butter into the flour until crumbly.

3. Make a well in the centre and pour in the milk.

4. Mix with a spatula until it forms a soft dough.

5. Take the dough and knead it on a floured surface but don’t over-knead it.

6. Shape it onto small rounds and place on baking tray. Sprinkle with flour.

7. Bake in the oven for about 20 minutes.

These scones are best enjoyed hot from the oven with some fresh cream and jam.

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I’m sure most of you are intriqued by the title: 24 cookies in 24 flavours. Well, to put it simply, I baked two dozens of cookies and every single one of it is a different flavour. Sounds daunting? Yep, it is pretty daunting. When I submitted the proposal, I thought I must have been outta my mind to want to try this feat. So, when my proposal was accepted, I went into a panic. I wasn’t sure if I was able to pull it off. So, I tested it out over last weekend first and this is what I got:

24 cookies in 24 flavours

It wasn’t as good as I expected. These are drop cookies but the dough was too soft. I got the cookie recipes from an old cookbook lying around at home. I didn’t have time to bake another batch to try it out but at least I know how to tweak the recipe to suit the different flavours.

Before I know it, Dec 31 is here and I’ve to set about cooking my 24 cookies in 24 flavours. Fortunately, the results are really, really good! Feast your eyes on these:

24 cookies in 24 flavours

Looks better right? Anyway, I used the basic butter cookie dough and from there, add in the different flavours for each cookie. Here’s the recipe for:

24 Cookies in 24 Flavours

Note: This is the cookie recipe adapted from the Toll House cookies recipe.

Basic dough ingredients

1/2 cup butter, softened

1/2 cup superfine sugar

1 egg, lightly beaten

1 tsp vanilla essence

1 1/2 cup flour

24 flavours ingredients

1. a pinch of cinnamon powder

2. two drops of vanilla essence

3. powdered hazelnut

4. two drops of almond essence and almond nibs

5. 2 candied cherries

6. 1 tbsp chocolate chips

7. 1 tbsp raisins

8. 1 moist date, seeded

9. two drops of pandan essence

10. 1 tbsp sunflower seeds

11. 1 tbsp peanut butter

12. 1 tbsp nutella

13. two drops of coffee essence

14. two drops of strawberry essence

15. 1 tsp of 5-spice powder

16. 1 tbsp dark cocoa powder

17. two drops of orange juice / essence

18. 1 tsp pineapple paste

19. 1 tsp apple juice and bits of apple

20. 1 tbsp oats

21. 5 M & Ms

22. Two drops of rose essence

23. 1 tbsp sesame seeds

24. 1 tbsp blueberry jam

Here are some of the stuff I had to get ready to make the cookies:

Now, on to the method:

Instructions

1. Place the butter and sugar in a mixing bowl and cream it

You should cream the butter and sugar until it looks like this, pale and fluffy

2. In a separate bowl, lightly beat the egg

Get your flour ready on the side

3. Add the egg to the butter-sugar mixture and beat it in

4. Also add in the initial 1 tsp of vanilla to give the whole batch of cookies a slight fragrant vanilla flavour

5. Beat it all together until you get this creamy mixture

6. Sift the flour into the batter

7. Fold in the flour using a spatula (I used the spatula from Foodbuzz)

The dough should look like this after folding in the flour

Then comes the tedious part. I used a spoon to scoop up a tablespoon on dough and then add each flavour individually.

8. Add the flavour to each individual scoop on the spoon. As you can see, I've added two drops of pandan essence here.

I also used a chopstick to stir the added flavour (in this one it's almond nibs) into the dough on the spoon

After each scoop, I’d wipe out the spoon to start anew for the next flavour. So, this is indeed a very time-consuming process.

9. I drop the dough onto the cookie sheet before baking them

10. Remember to preheat the oven to 180 C / 350 F before baking the cookies.

Here's another batch of cookie dough

11. Bake the cookies for about 10 minutes. Use a spatula to transfer the cookies to a wire rack to cool.

Here are the cookies once it is done

Here it is...24 cookies in 24 flavours

The whole process took me almost two hours!

Here's a closer look at the cookies

I invited some friends over to try them out…

So, I wrapped up some of them to give to them

That's Mr Picky who couldn't wait and gobbled the one with the M & Ms

My friends don’t relish the idea of their pictures being put up here so…

Here's three of them grabbing the cookies and Mr Picky joining in the fun

I’ll have to say, baking these cookies are probably the most interesting baking adventure I’ve ever tried! It is tedious and takes up loads of time and energy but heck, seeing every last crumb disappear is well worth it. (not to mention me chomping down on a few too!)

Aren't they all so pretty?

Psst…did you notice that in the spirit of 24, 24, 24, I’ve even posted 24 pictures here for my 24 cookies in 24 flavours post!

Happy new year 2009 everyone!

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So, late one night, I got down to baking this cake just for her. Since she’s diabetic and can’t take too much sweet stuff, I cut down on the sugar used and I substituted granulated sugar with brown sugar. I also used unsweetened cooking chocolate instead of the semi-sweet cooking chocolate.

I can’t stand the weird aftertaste of artificial sweeteners so I didn’t use that as replacement. Besides, using man-made chemicals (besides that there are many horror stories about artificial sweeteners) in our baking is just so wrong, well, except for chocolates which essentially aren’t chemicals, er, I think.

Alright, let’s get down to the details of baking this rich, dark flourless chocolate cake that has a thick, fudgy consistency.

Rich Dark Flourless Chocolate Cake

Ingredients

230g dark unsweetened chocolate (8oz), chopped for easier melting

110g butter (7 tbsp)

5 eggs, separated

2/3 cup brown sugar

1 tsp salt

Instructions

1. Preheat the oven to 170 Celsius or 325 F and line pan with parchment paper.

2. Place the chocolate and butter in a bowl

3. You can either place the bowl over a pot of boiling water to melt it or put it in your microwave for about 1 minute on high to melt it. Note: below is the dark cooking chocolate I used for this recipe.

4. In a mixing bowl, whisk the egg yolks and sugar together.

5. Whisk till it is smooth before folding the melted chocolate mixture in. Make sure to combine well.

6. In a separate bowl, whisk the egg whites and salt together till you get soft peaks.

7. Bit by bit, sprinkle about 3 tbsp sugar into the mixture and then continue to beat till stiff.

8. Slowly fold in the chocolate mixture into the egg whites mixture

9. Pour the mixture into the prepared pan

10. Pop the pan into the oven and bake for about 40 minutes.

This is what it looks like after it was baked

You will notice that the cake is sorta flat instead of all puffed up. That’s because it does not have any flour in it so it is quite compact and very fudgy.

Once done, it is best to remove it from the pan and cool it on a wire rack. This is how ‘flat’ the cake is…

The rich, dark flourless chocolate cake

Since I reduced the sugar and used unsweetened chocolate, the cake turned out quite diabetic-friendly. It’s not sweet at all. In fact, it has a bit of bitterness (due to the 100% cacao content of the chocolate I used) BUT it is a hit at home.

And yes, after cutting it into slices, I gave some to my diabetic friend and she loved it! Of course, if you think bitter chocolate cake is really not up your alley, all you need to do is to use normal sugar and sweetened chocolate.

Oh and yes, do sprinkle some icing sugar on top before you serve. Purely for decoration purposes. My friend didn’t get the sugar dusting though.

Dark, rich flourless chocolate cake

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This time, I tried out the chocolate filled double delight peanut butter cookies recipe I found over at Baking Bites. I did some minor changes and the result is this…

Chocolate filled double peanut butter cookies

These cookies are so darn good and rich, I can only eat one at a time! So, here’s the recipe:

Chocolate Filled Double Peanut Butter Cookies

Chocolate filled double peanut butter cookies

Ingredients

Cookie dough

1 1/3 cups flour

1/2 tsp bicarbonate of soda (baking soda)

1/2 tsp salt

6 tbsp butter, soften

1/2 cup brown sugar

4 tbsp palm sugar (gula melaka)

1 egg

1 tsp vanilla

18 tbsp peanut butter

Topping

1/4 cup almond nibs

2 tbsp sugar

1/2 tsp cinnamon powder

2 tbsp melon seeds

Filling

6 tbsp peanut butter

2 tbsp cocoa powder

3 tbsp icing sugar

3 tbsp granulated sugar

4 tbsp finely chopped dark chocolate

Instructions

For the cookie dough:

1. Sift flour, baking soda and salt together.

Note: I added some palm sugar because it has a special fragrant flavour you can’t get from any other sugar. If you don’t have it, you can always use white sugar (about 1/2 cup) instead.

3. Cream the butter and sugars in a bowl

4. Then add in the egg, vanilla essense and peanut butter.

5. Beat the mixture till well combined.

6. Gradually add in the dry ingredients and mix well.

7. A smooth dough will form so spoon it onto a piece of parchment paper.

8. Shape the dough into a roll of about 3 inches in diameter

9. Refrigerate it for about 2 hours or till the dough harden.

Now, on to the cookie fillings:

10. Place all the ingredients in a bowl

11. Mix it around and you will get a smooth paste.

This is what the paste will look like after mixing the ingredients

12. Then form small balls with the paste

Finally, remove the dough from the fridge…

13. Cut the dough into pieces like this

14. Flatten the dough on your palm, place the ball of filling in the centre and wrap the dough around the filling. Make sure the filling is completely covered. You can shape it into a small ball.

15.Place the toppings in a bowl and mix it around.

16. Then, roll the ball of dough in the bowl of toppings.

17. Place the dough balls on a baking tray lined with baking paper

Make sure you leave more space around each ball as you will need to flatten it with the bottom of a glass or any cup with a flat bottom.

This is what the flattened dough will look like

Also, preheat the oven to 190C (375F).Finally, bake the cookies for about 10 minutes or until it turns a golden brown.

Once baked, it should look like this

Let it cool for a couple of minutes on the tray before moving the cookies to a wire rack to cool completely.

And you can eat this delicious chocolate filled double peanut butter cookies anytime!

Let me tell you, these are so good,  all this trouble is really worth it. I was contemplating adding chocolate chips as the toppings but in the end, didn’t. Now, I know it would go great with it. Maybe next time…

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Well, I get that A LOT. Not because I am a very depressing person. Or that I eat loads of comfort food. But it is usually due to that time of the month when I’d have a sudden high craving for carbs and it would definitely be chocolate! And cookies. I am a cookie monster through and through.

Anyway, due to the recent melamine scare, I am staying off store-bought cookies for a while. Also, I can never find any GOOD commercial chocolate chip cookies. Most are total rip-off. Either it’s too sweet or just plain un-chocolatey. And too crunchy or grainy with barely any flavours too. Like biting into baked sand or something. Blearghh.

No wonder there’s this saying that some things are best done ourselves. It must definitely refer to baking cookies! To satisfy my cookie monster craving for some chocolate cookies, this is what I made..

Double Chocolate Chip Cookies

Trust me, it is as good as it looks and so chocolatey, the cookies didn’t last long before it was gulped down by the cookie monster who baked these, Mr Picky and wonders of wonders, The Food Critic! Yep, this is an all-time favourite at home. Hah! It’s bye-bye Chipsmore and hello, Foong’s Cookies!

Anyway, I got this recipe from Baking Bites (whose site I simply love as she has SO many great baking recipes to chew on…) and did some minor modifications. Very, very minor modifications this time around.

So, here’s the recipe…

Double Chocolate Chip Cookies

Ingredients

1 1/4 cups flour

1/2 cup cocoa powder

1/2 tsp bicarbonate of soda (baking soda)

1/4 tsp salt

1/2 cup butter

1 cup soft brown sugar (I know, I know, I use A LOT of brown sugar in everything!)

1 egg

1 tsp vanilla

1 tsp coffee essence

1 cup chocolate chips

1/2 cup chocolate buttons

Instructions

1. Preheat oven to 350 F / 180 C. Line cookie pan with baking paper.

3. Place the butter and brown sugar in another bowl

4. Cream the butter and sugar

5. Add the egg and beat it in thoroughly

6. Add the vanilla essence

7. Then, add in the coffee essence and mix well

**Note: You will notice that I have a fork in the mixing bowl…that’s because I use good old fashion ‘manual power’ for all my mixing with only a fork as I don’t have a mixer….yet! But you can use the electric mixer, it will definitely be faster.**

8. Gradually stir in the dry ingredients

9. Mix the ingredients well and the mixture should become like this

10. Throw in the chocolate chips

11. Being a typical chocoholic, I had to add more chocolate so I added chocolate buttons too

12. After stirring it all in, the batter is now ready

13. Drop the batter on the cookie pan, about half a tablespoon size each

14. Bake the cookies at 180C for about 10 minutes or up to 15 minutes (depending on your oven).

15. When it is done, it should look like this

These cookies are a cross between crunchy and chewy so it is a perfect combination of chocolates with a rich, soft-crunchy texture. And I am glad I added the chocolate buttons as it has given these cookies some chocolatey creaminess due to it’s half-melted texture inside the cookies. Yummy!

Here's another look at the double chocolate chip cookies

I love these so much, I think I am going to bake it again pretty soon!

Anyway, I also tried out another cookie recipe (yes, it also has chocolate in it) and I will post it up as the Cookie Monster Bakes Part 2 soon. Wait for it!

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He hates most desserts. Cakes, pies, cookies and yes *gasp* even chocolates. Which explains his difficulty in putting on weight.

So, each time I decided to bake something, I’d end up eating the whole lot. Every. Single. Time. Which explains my difficulty in losing weight.

And then, there were some changes. He suddenly starts eating some of the desserts I made. Maybe it’s because of the frosty silence I had whenever I offered him some piping hot from the oven baked stuff smelling so heavenly that nobody except him could resist it and he said no. Or maybe it’s because some of the baked desserts I’ve been making suits his weird dessert tastes. I dunno. But when I made this…

Apple Crisp

He turned it down.

“I don’t eat apple pies” was his response. Despite the heavenly aroma of baked apples in the air. Despite the ultra-tantalising apple crisp I placed in front of him. Despite it NOT being an apple pie but an apple crisp which is very different, involving different ingredients.

I was frustrated. Annoyed. I had a slightly miffed, hurt expression but it went unnoticed.

So, what the heck. Might as well eat it all by myself. It’d probably take me days to do it. Maybe Mr Picky might like it too but he’s a toddler and he can’t eat much.

Then, one day I came back and found a huge chunk missing from the dish. Yep, The Food Critic raided the fridge and took a piece and then, deciding that he liked it, took another! HAH. His comment?

“This is the first apple pie I actually liked!” in an incredulous tone.

Never mind that it is actually apple crisp and not pie. At least he liked it!

So, here’s the apple crisp that The Food Critic liked:

Apple Crisp Recipe

Apple Crisp

Ingredients

3 Fuji apples, peeled and cored and sliced

Note: I used Fuji because we had a lot of these and couldn’t finish it before it spoils but I guess you could use other types of apples

4 – 5 tbsp butter

1 cup brown sugar

1 cup flour

1 cup oatmeal (instant)

a pinch of salt

1/2 cup almonds (or other nuts, if you prefer)

2 tbsp golden syrup (or maple syrup if you like)

1 cup chocolate chips

Instructions

1. Preheat the oven to 180 degrees (Celsius).

2. Arrange the apple slices on the baking pan

3. Place butter and sugar in a bowl

4. Either use a mixer or like me, manually cream the butter and sugar using any utensil you are comfortable with.

5. Gradually add in the flour and mix well to make sure it is all combined and there were no lumps of dry flour.

6. Then gradually add in the oatmeal

7. Make sure you chop your almonds to about this size.

8. Then add it into the flour mix and stir well

9. Mix in half of the chocolate chips

10. Then press the crumbly dough on top of the prepared sliced apples in the baking pan.

11. Randomly dribble the golden syrup on top

12. Then sprinkle the rest of the chocolate chips and some oatmeal on top.

13. It should look like this before you put it into the oven

14. Bake it for 40 minutes at 180 degrees (Celsius) or until it turns brown and the apples are cooked and soft (just like the picture underneath the Apple Crisp recipe heading)

And you get your delicious apple crisp with tender-soft baked apples with crunchy, crumbly top

The best thing about this is that, you can also…

Enjoy it with some ice cream!

Needless to say, this whole pan of apple crisp finished within a few days! Oh, by the way, I realised that this is a favourite Thanksgiving dessert too but we don’t celebrate thanksgiving here but it is a great way to get rid of apples we can’t possibly finish by eating it raw!

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Not a serious-life-and-death emergency but a completely different kind! I was hit by a sudden craving for chocolate cake. So, what do I do?

Well, I went on over to Jessie’s blog for her 5 minute chocolate cake recipe and also checked out this recipe at Dizzy Dee’s blog. I simply must try out one of the recipes. I chose Dizzy Dee’s recipe first.

And in typical Foong-style, I messed up changed it a bit and substituted some of the ingredients and changed my mind and decided to also use Jessie’s recipe.

That’s right.

I ended up combining both recipes and sorta wing it from there. Heh.That’s what I call typical Foong-style. I always had to change recipes I found and substitute some of the ingredients. Maybe it’s part of my non-conforming gene or something. Or I was just plain lazy to refer to the recipe at every turn and depended on memory and since my memory isn’t all that good, I tend to forget some steps and somehow have replaced some ingredients and steps in my mind.

Hmmm…maybe my brain likes playing tricks on me. Or maybe I just like playing around with different ingredients in my little kitchen experiments. heheh. The Food Critic and Mr Picky should be so lucky that they have not been poisoned by any of my kitchen experiments.

Okay, okay, I know you want to know all about the 5 minute chocolate cake.

This is the result.

The 5 minute chocolate cake served with ice cream and a drizzle of chocolate sauce

Looks pretty good eh? Trust me, it tastes WAY better than it looked. It is moist, rich, dense and so chocolatey, it satisfy my midnight chocolate craving at first bite.

Here’s the modified recipe:

5 Minute Chocolate Cake in a Mug

Ingredients

1 large mug

4 tbsp flour

4 tbsp soft brown sugar

1 tbsp baking powder

2 tbsp cocoa powder

2 tbsp cocoa essense

1 tsp coffee essence

4 tbsp unsweetened soya milk with 2 tbsp chocolate sauce stirred in

1 egg

3 tbsp oil

1 tbsp natural unsweetened peanut butter

5 tbsp chocolate chips

Instructions

1. Place the flour into a mixing bowl (or directly into the mug)

2. Add in the brown sugar

3. Then, add in the cocoa powder

4. Stir and mix the dry ingredients

5. Add in the egg

6. Then, add in the soya milk. Stir and mix it all around.

7. Add in the chocolate and coffee essense

8.Mix in the oil

By now it is pretty smooth already. Just make sure it is all well combined.

This is the chocolate chips I use for this cake

10. Then pour the mixture into the mug

11. Make sure the mixture is well combined

12. I sprinkle some sunflower seeds on top for decoration

13. It is now ready to be zapped. Just place the mug into the microwave and zap it high for 3 minutes. My microwave oven is 900w.

14. It came out looking like this...

It is mishappen and hardly presentable in the mug. So, I did the next best thing…I cut it and took a picture.

Here's a look at the 5 minute chocolate cake

You can actually see some of the peanut butter and some of the unmelted chocolate chips. I love it that some of the chips didn’t melt so in the end, I was biting into chocolate chips within the cake. Ahh…that is so darn satisfying.

Here's a closer look of the cake

It goes really well with vanilla ice cream

So, my verdict…5 minute chocolate cake is the best thing ever since sliced bread simply because it takes so little time to prepare and yet has all the chocolatey richness we expect from any chocolate cake.

Melted ice cream and the 5 minute chocolate cake

A note of warning though. This cake could be a tiny bit rubbery so do not overcook if your microwave has a higher wattage. Also, since some of the chocolate chips have not melted, when you bite into it, sometimes you’d find yourself biting into the chips. I really like this as it gave the cake a bit of a chocolatey crunch in the centre.

That’s what I call chocolate chip 5 minute chocolate cake!

But if you prefer it to be smoother, just reduce the amount of choc chips and use mini choc chips instead so that it will be easier to melt.

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So, I did the next best thing. I googled it! Unfortunately, Google didn’t help me much this time. The closest to a steamed cream cracker recipe I could get to was the Sweet and Sour Layer Cake recipe from Lily’s Wai Sek Hong. I don’t really like Haw flakes that much so I modified the recipe and sorta personalise it to suit my own tastes.

My own version of steamed cream cracker cake turned out pretty good, though not as 'pretty' and presentable as I'd like it to be...did you notice the oozing peanut butter? That's one of my addition!

Here’s the recipe:

Steamed Cream Cracker Cake

With Peanut Butter Surprise and chocolate

Ingredients

330g cream crackers, crushed

300g butter

400g condensed milk

10 large eggs, separated

100 soft brown sugar

2 tsp cocoa powder

2 tbsp peanut butter

2 tbsp chocolate sauce

1 tsp chocolate essence

Instructions

1. Line and grease a cake pan with butter.

(top from left) Crush the cream crackers and beat the butter with the condensed milk till creamy

2. Crush the cream crackers in a ziplog bag or use a blender to blend it. (I used my special ‘crusher’…my son used a plastic cup to bash up the crackers and had a wonderful time! Of course there was a huge mess and most of the crackers ended up on the floor but it’s okay, I bought a huge packet of crackers )

3. In a mixing bowl, beat the butter and condensed milk till creamy. Then add the egg yolks one at a time and whisk till well mixed.

(top from left)Add the egg yolks one at a time, mix well, whisk the egg whites and sugar till fluffy, add the crushed crackers

3. In another bowl, beat the egg whites and sugar till fluffy.

4. Add the crushed cream crackers to the butter mixture and combine well. Fold in the egg whites and mix well.

(top from left) Combine the cream crackers well, spoon part of the batter into the cake pan and add a few dollops of peanut butter, dribble chocolate sauce and pour the rest of the chocolate-mixed batter into the pan.

5. Place the cake pan over a pan of boiling water set over medium heat.

6. Spoon part of the batter into the prepared cake pan, then add several dollops of peanut butter anywhere.

7. Dribble the chocolate sauce liberally over the batter in the pan.

8. As for the remaining batter, add the cocoa powder and chocolate essence. Stir and combine well.

9. Top up the cake pan with the rest of the batter.

10. Steam the mixture for about 45 minutes. The cake is done when you insert a skewer into it and it comes out clean.

After 45 minutes, I get a firm, rich and delicious steamed cream cracker cake!

If you look closely, it has two colours, the bottom layer is of a yellowish tint while the top is a brownish colour. The chocolate that was added did not really make it taste all that chocolatey but it gave it some extra flavour.

Also, when I say peanut butter surprise, I meant that since we only add a few dollops of it, those eating this will sometimes get to bite into the cake with creamy, peanut butter oozing out and sometimes, it is just plain steamed cream cracker cake.

Having cooked this till the wee hours of the night, of course I enjoyed the fruits of my work. I ate all three pieces pictured here.

Of course, if you are not into peanut butter or chocolate and just want the plain old steamed cream cracker cake, then you can leave out all the chocolate stuff and the peanut butter.

The steamed cream cracker cake can be stored in an airtight container for a few days in cool weather. It can be eaten as breakfast, as a teatime snack or simply for fun!

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I watch quite a lot of Nigella Lawson’s cooking shows so the honey chocolate cake recipe is her recipe, not mine. However, I’d still like to share it here since it is absolutely wonderful!

Honey chocolate cake

Nigella Lawson’s Honey Chocolate Cake Recipe

Ingredients

115gm bittersweet chocolate, broken into pieces

1 1/3 cups light brown sugar

226gm unsalted butter, softened

1/2 cup honey

2 eggs

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 tablespoon cocoa powder

1 cup boiling water
Instructions

1. Melt the chocolate in a heatproof bowl over boiling water. Set aside to cool slightly.

2. Preheat oven to 180 degree Celsius. Butter a 9-inch springform pan and line the bottom with wax paper.

3. Sift flour, soda and cocoa together.

4. Beat together the sugar and butter, until airy and creamy. Add the honey. Add eggs one at a time, adding a tablespoon of flour with each.

5. Fold in the melted chocolate, followed by the dry ingredients.

6. Then add the boiling water, mixing well to make a smooth batter.

7. Pour into prepared pan and bake for one hour, or until a cake tester comes out clean. If the cake is still loose after 45 minutes, yet the top is appears quite cooked, gently lay a piece of foil atop the cake.

8. Cool cake completely in the pan on a rack. Remove the sides. Invert it onto a cake plate. (If the top stays just perfectly rounded, yes, flip it back over. If it sinks a bit, inverting the cake will mask the problem.) Slide strips wax paper under the edges to keep the plate free of glaze.
You can also place a honey glaze on the cake for some extra honey goodness! Here’s the recipe:

Sticky Honey Glaze

Ingredients

1/4 cup water

1/4 cup honey

170gm semi sweet chocolate

3/4 cup confectioners sugar

Instructions

1. Bring honey and water to a boil.

2. Turn off heat and add the chocolate. Let it rest while the chocolate melts, then whisk gently. Sift the sugar into the pan (to avoid lumps) and whisk until smooth.

3. Make the glaze in plenty of time to let it cool. If you put it on a warm cake or if it is still warm, the glaze will run right off. When the cake is cool and the glaze is room temperature, the honey glaze turns your cake into a shiny, irresistible confection.

Enjoy your very own home made honey chocolate cake!

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