Melting Moments (4 ingredients, Eggless Butter Cookies)

Melting Moments are butter cookies or cornstarch cookies that melt in your mouth and make you want more~ They're so simple and requires only 4-5 ingredients! (the hardest part might be piping but you can also simply scoop them onto the baking sheet if piping is too much hassle for you)

Level: Easy- Moderate

Makes: around 32 cookies

Ingredients: 

• 350g unsalted butter, soft/ in room temperature
• 85g icing sugar
• 1/2 tsp vanilla extract (optional)
• 300g plain flour
• 50g cornflour/ cornstarch

Variations: You can also add in chocolate chips/ chopped nuts. Just fold them into the mixture at the end of Step 3.

Directions

1. Combine the plain flour and cornflour.
2. In another bowl, use an electric hand mixer to mix the butter and icing sugar until smooth. Add in the vanilla extract if you choose to use it. 
3. Gradually add the flour mixture into the butter mixture and fold with a spatula until well blended. 
4. Line baking sheet with parchment paper. If you wanna pipe it, continue to next step. If you wanna scoop them by hand, skip to Step 7.
5. Immediately insert a portion of the mixture into a piping bag with a star shaped piping tip and pipe in circular motion from the outside to the middle of the cookies. When you end, you want to lean the piping tip close to the baking paper and squeeze until the mixture sticks well to the paper and then press it down slightly before lifting up your piping bag.

6. Chill the piped cookies in the fridge for about half an hour. Preheat the oven to 180C. Bake the cookies for 15-20 minutes or until the edges are golden brown. Skip to Step 9.

7. Chill the dough in the fridge for about half an hour. Preheat the oven to 180C.

8. Roll the dough into little balls or scoop the dough using two teaspoons and drop them onto the baking sheet. Gently press down the dough with your fingers or using a fork for nicer shape. Leave them about one inch apart. Bake for 15-20 minutes or until the edges are golden brown.

9. Allow them to cool for 10 minutes before serving. 

Easy Moist Carrot Cake with Brown Sugar Cream Cheese Frosting

Try this classic carrot cake recipe and you'll be amazed by how easy it is to make! For my personal preference, i have opted for a frosting recipe that is less buttery and uses brown sugar instead of regular sugar or icing sugar.
[Adapted and slightly modified from: Eugenie Kitchen's moist carrot cake recipe]
Level: easy
Ingredients:

•  1 cup + 2 tablespoons flour (150 g)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup soft dark brown sugar (100 g)
• 1/3 cup vegetable oil (80 ml)
• 2 eggs
• 1 medium carrot, grated (120 g)
• zest of 1 orange (optional)
• 1/2 cup chopped walnut (60 g)
• 2 tablespoons raisins 

Cream cheese frosting:

• 20 g butter
• 1/4 cup brown sugar
• 75 g cream cheese 

Directions:

1. Preheat the oven to 170° C. 
2. Grate the carrot, zest the orange, roughly chop the walnuts and set aside. 
3. In a bowl, combine the dry ingredients (first 6 ingredients) and set aside.
4. In a separate bowl, whisk the soft dark brown sugar and vegetable oil. Then, stir in the eggs one at a time.
5. Pour the dry ingredients into wet mixture all at once. Fold until combined.
6. Next, fold in the grated carrot, roughly chopped walnuts, orange zest and raisins.
7. Pour the mixture into a greased 9 inch square pan and bake for 45 minutes.
8. For the cream cheese frosting, cream together the 3 ingredients in a mixing bowl. (preferably using a hand/electric mixer) 
9. Spread the cream cheese onto the carrot cake after the cake has cooled to room temperature.

Lemon Chiffon Cake

This cake is light, lemony and refreshing!

[Adapted and slightly modified from: Ashley Anixter's youtube channel]

Level: intermediate

Ingredients:

• 7 eggs
• 1/2 c lemon juice
• 2 1/2 c flour
• 1 1/2 c sugar
• 1/4 c oil
• 1/4 c water
• 1 tbs baking powder
• 1 tsp lemon zest
• a pinch of salt

Directions: 

1. Preheat the oven to 160℃.
2. Separate the eggs into whites and yolks into different bowls.
3. Pour a splash of the lemon juice into the egg whites and beat with an electric mixer until stiff peaks.
4. Combine all remaining ingredients with the egg yolks and mix until smooth.
5. Combine the egg white mixture into the egg yolk mixture in 2-3 batches by folding it gently to prevent breaking the air bubbles. Continue until no visible white patches can be seen.
6. Pour the mixture into a chiffon cake pan and bake for 40-45 minutes. 

Lemon Cheesecake

UPDATE:
Checkout my new Japanese Style Lemon Cheesecake




[Adapted and slightly modified from: yummy.ph]

Level: Intermediate

Ingredients:

• 1 cup crushed graham crackers
• 1/4 cup melted butter
• 2 tablespoons sugar
• 250 grams cream cheese
• 1/2 cup sugar
• 2 eggs
• 1/2 cup heavy cream
• 30-40 milliliters pure lemon juice (adjust according to own preference) 
• 1 tablespoon flour

Directions:

1. Preheat the oven to 180C.
2. For the crust, stir the graham crumbs, sugar and melted butter until evenly combined and press this into the bottom of an ungreased 6-inch spring-form pan.
3. Bake this for 10 minutes, then allow to cool. 
4. For the cheesecake, beat cream cheese in a bowl and add sugar. Add eggs one at a time then add heavy cream, lemon juice, and flour. Mix until well-combined.
5. Pour the filling onto the cooled crust and bake in a waterbath at 160C for 40 minutes.
6. Allow cake to chill completely before cutting, or else it'll turn out like mine in the picture below.

Crème Caramel (5 ingredients)

One of the creamiest desserts ever created. 

Check out my 2 other Crème Caramel recipes:

Creme Caramel

3 Ingredients Creme Caramel

[Adapted and slightly modified from: Tastemade]

Level: Easy

Makes: 4-5 in 2oz ramekins 

Ingredients:

Caramel

• 80g sugar

Creme

• 60ml double cream
• ¼ can condensed milk
• 120ml milk
• 1 egg yolk
• 2 eggs

Directions:

1. Pre heat the oven to 160℃.
2. Beat all of the creme ingredients together in a mixing bowl.
3. For the caramel, heat up the sugar in a saucepan, stirring to dissolve and leave to caramelise on med/ high heat for about 5 mins or until it turns a shade or two lighter than the colour you desire. (Don't worry it'll continue to brown further)
4. Immediately pour a thin layer into your ramekins and swirl very quickly (as it will harden) and leave to set hard. 
5. Pour the creme mixture into the ramekins and place on a large baking tray of boiling water (bain-marie).
6. Bake for about 30 mins, leave to cool and refrigerate for at least 6 hours or overnight.
7. To serve, loosen the custard with a thin knife around the sides, turn the ramekin upside down onto another plate and tap out the baked creme caramel. The caramel should drizzle down the sides, forming a caramel puddle.

Crème Caramel 🍮 (3 ingredients)

Crème Caramel is a French upside-down flan or custard dessert with a layer of soft caramel on top and has delicately silky and smooth texture. 

This is my second Crème Caramel recipe~ Check out my first: http://sharmainesiahsweetstuff.blogspot.com/2014/04/creme-caramel.html?m=1

UPDATE:
NEW! 5 Ingredients Creme Caramel

Level: Intermediate 

Makes: 4 in 2oz ramekins

Ingredients:

(Caramel)

• ¼ cup sugar

• 1 tbs water

(Custard)

• 220ml milk

• 2 eggs

• 60g sugar

• a pinch of salt (optional)

• ½ tsp vanilla extract (optional)

Directions:

1. For the caramel, pour both ingredients into a sauce pan. Cook on medium heat, stirring constantly with a wooden spoon. When the sugar is completely dissolved, bring it to a boil without stirring until it turns caramel brown then remove from heat immediately. (Not the colour you want yet but it'll continue to turn darker.) 

2. Divide the caramel equally into prepared ramekins. Arrange ramekins in a big tray and set aside.

3. In another sauce pan, pour in the milk for the custard and bring it to a boil. Then let it cool for 10 minutes.

4. In a bowl, add in the remaining ingredients for the custard and beat until yellowish white.

5. Combine the milk and the egg mixture in the bowl, stirring constantly.

6. Fill the ramekins with the custard mixture and carefully pour boiling water into the tray, filling just halfway up the sides of your ramekins. 

7. Bake in preheated oven 180∘C (350∘F) for 30 minutes or until custard is set.

8. Remove ramekins from tray and serve warm or chilled in the refrigerator for at least 3 hours. To serve, run a knife around the edges, place a dish on top of the ramekin and turn upside-down. 

Japanese Cheesecake

  This is the first Japanese Cheesecake that i have ever made in my entire life and it came out a HUGE success. It wasn't too difficult to make nor require any special skills and surprisingly, it didn't crack like i expected it to as it often happens to most people baking Japanese Cheesecake. After all the researches i made, i learned that even for experienced bakers, it takes practice to make a perfect Japanese Cheesecake. "Practice makes perfect" right? 

  When i tried this cake with the very first bite, i fell in love with it instantly. This moist, soft, creamy and decadent cheesecake melted the second it entered my mouth and it tasted just like the ones you can buy outside. I just couldn't have enough of it until i practically finished half of the cake before it even made it into the fridge~ 

  Overall, this recipe is INCREDIBLY satisfying and i will 100% make it again soon in the future. Check out my Instagram account @sharmainesiahhh if you wanna see more pictures of my homemade dessert i make quite frequently!

UPDATE:

New! Japanese Style Lemon Cheesecake

[Adapted and slightly modified from: justonecookbook.com]

Prep time: about 30 minutes

Cook time: about 1 hour 10 minutes

Level: Intermediate

Serves: 6-8

Ingredients:

(A)

• 200g cream cheese

• 30g sugar

• 30g butter

• 3 egg yolks

• 100ml whip cream

• 1 tsp lemon juice

• 4 tbs flour

(B)

• 3 egg whites

• 50g sugar

Directions:

1. Make sure all ingredients are at room temperature. 

2. Lightly grease the base of a round 8-inch baking pan and line with parchment paper.

3. Preheat oven to 160∘C and start boiling water.

4. In a large bowl, beat the cream cheese and sugar until smooth. (Preferably using hand mixer or electric mixer.)

5. Add the butter and mix until thoroughly incorporated.

6. Add the egg yolks, whip cream and lemon juice and mix until smooth.

7. Sift in the flour and mix well. (A)

8. In another clean bowl, beat the egg whites until glossy and gradually add in the sugar in 2-3 batches. Beat till stiff peaks form. (B)

9. Fold batter (B) into batter (A) in 3 batches until no visible patch can be seen. Be careful not to over mix it.

10. Pour the batter into the prepared baking pan and drop it onto the countertop a couple times to get rid of any air bubbles.

11. Place the baking pan into a bigger pan and pour boiling water into the bigger pan till it covers at least half of the height of your baking pan. 

12. Bake in the middle rack at 160∘C for about 55 minutes or until lightly golden browned. Then, turn down the oven temperature to 150∘C and continue baking for about another 15 minutes until golden brown and a wooden skewer inserted the middle comes out clean.

13. Let the cake sit in the oven with the door slightly ajar for about 15 minutes. (You can try putting a chopstick in between like i did.) 

14. Remove from oven. Take out the baking pan from the roasting pan and allow it to cool.

15. When cake is completely cooled, take it out of the baking pan and refrigerate before serving.

Banana Bread/Cake/Loaf 🍌

Satisfy your sweet tooth with this fluffy, moist and aromatic banana cake. It is so easy to make and can help you use up your overly ripe bananas lying around the house~

[Adapted and slightly modified from: http://auntyyochana.blogspot.com/2006/07/banana-cake.html?m=1 ]

Prep time: 20-30 mins

Cook time: 50-60 mins 

Level: Easy

Serves: 4-5 

Ingredients:

• 180g butter

• 180g sugar (i use light brown sugar)

• 2 eggs

• 250g flour

• 1 tsp baking powder

• ½ tsp baking soda

• 220g bananas, mashed

• 50g whip cream or milk

• ½ tsp banana essence (optional)

• extra banana for topping, sliced (optional)

• dark/milk chocolate chips/chunk (optional)

Note: you may pour it into two separate baking tins or half this recipe to have a thinner and more crusty cake.

Directions:

1. Beat the butter and sugar till light and creamy.

2. Pour in the eggs and gradually beat till incorporated.

3. Add in the whip cream, mashed bananas and banana essence. Mix well.

4. Add in the flour, baking powder and baking soda. Mix until just combined. 

5. Pour into a 8 x 4 inches loaf baking tin and arrange the sliced bananas and chocolate chips on top. 

6. Bake at 175∘C for 50-60 minutes or until a wooden skewer comes out clean.

Simple Moist Chocolate Cupcakes (Half banana version)😁

A simple and really delicious chocolate cupcake recipe. It's so moist that it melts the minute it enters your mouth. =D

  Eating this cupcake plain is simply so satisfying. Dipping it in coffee, topping it with whipped cream or icing, yummy! As for me, i had some leftover bananas in the fridge, so why not just toss em into the cupcake? Chocolate banana cupcake babe~~ I like it when the bananas are still warm and kinda oozing out from the cupcake. Well of course the bananas are optional, but u can toss some of your leftover fruits into the batter too! No prob. :]

(So this is the half banana version i'm making)

  The picture may look a lil disgusting or less appetizing, but trust me. It's delicious! 

Now let's get started~ ;)

[Adapted and slightly modified from bestrecipes.com.au] Website: http://www.bestrecipes.com.au/recipe/simple-chocolate-cupcakes-L5862.html

Prep time: 15-20 mins

Cook time: 

• 15-18 mins (regular muffin tin)

• 10-12 mins (mini muffin tin)

Level: Easy

Serves: 12

Ingredients:

• 3/4 cup plain flour

• 1/4 cup cocoa powder 

• 1/2 cup caster sugar

• 2 tsp baking powder

• 1/2 tsp vanilla or vanilla essence

• 80g butter

• 2 eggs

• 1/2 cup milk

• some chopped bananas, or other fruits you preffer (optional)

Directions:

1. Preheat oven to 160∘C. Prepare 12 hole muffin tray or 24 hole mini muffin tray.

2. Sift all dry ingredients into a mixing bowl.

3. Make a small well in the middle of the bowl and then add remaining ingredients.

4. Beat on low speed with electric mixer until just combined.

5. Scrape down side of bowl and beat on medium speed for a further two minutes.

6. Place tablespoons of the mixture into 12 hole muffin tray until holes are half full. Heaped teaspoon of mixture for mini muffins.

(As for the fruits, you can mix some into the batter that is already in the muffin tins)

7. Place tray into oven for 15-18 minutes for 12 hole muffin pan or 10-12 minutes for mini muffin pan.

8. Stand for 5 minutes and then turn out onto wire rack to cool. (Oops... Tissue not required~)

9. Iced or leavenplain if preferred. 

Hope you enjoy!

Crème Caramel

It's delicious & simple for everyday cooking...

Now let's get started! ;)

UPDATE similar recipes:

NEW! 3 Ingredients Creme Caramel
NEW! 5 Ingredients Creme Caramel


[Adapted and slightly modified from Food Lovers: Dessert published by Transatlantic Press]

Prep and cook time: about 40 minutes

Chill time: 3 hours

Level: Intermediate

Serves: 4

Ingredients:

• Scant 1 cup/ 175g sugar

• Scant 1/2 cup/ 100ml milk

• 2 eggs

• 2 egg yolks

• 1 cup/ 250ml whipping cream

• 2 cups/ 200g mixed berries or other fruits (optional)

Directions:

1. Preheat the oven to 170∘C (325∘F/Gas Mark 3). Put a deep baking pan (tin), three quarters filled with boiling water, in the oven.

2. Put 1/3 cup (70g) sugar in a heavy based saucepan and heat until lightly  caramelized. Put 1 tablespoon of the caramel into 4 shallow ovenproof dishes, measuring 4-5 inch (10-13 cm) in diameter.

3. Warm the milk in a pan. Put the eggs, egg yolks, remaining sugar, cream and warm milk in a bowl and whisk together. Strain through a sieve and pour on to the caramel in the dishes.

4. Place the filled dishes in the pan and cook in the oven for about 30 minutes. Test to see if they are cooked by inserting a toothpick (cocktail stick) in the centre. Leave to cool, and then chill in the refrigerator for at least 3 hours.

5. To serve, briefly dip the dishes in hot water, run the tip of a knife around the rim and turn out on to dessert plates. Serve with fruits of your choice.