I'm Back!

I'm very glad to share with you that I'm officially back! My oven is up and running, I was at work when I found out and immediately I got excited thinking of what should I bake?

Hmmm... Cake? hmmmm... brownies? Wait! I know! C-O-O-K-I-E-S!

Not just any cookies but my all-time favorite cookie (Oreos comes close in second), the infamous Chocolate Chip Cookies. I've tried several different recipes in the past (see here and here) and my favorite version is Jacques Torres Secret Chocolate Chip Cookies. I love making this version because it's easy and makes a LOT of cookies, approximately 3 dozen BIG cookies. Being a proud cookie monster and living in a house full of fellow cookie monsters, these will hold us for a week.

To make uniform and professional looking batches of cookies, use an ice cream scooper, these are a God sent! makes baking drop type of cookies like this soooo much easier. . These cookies are crisp on the outside and chewy in the middle. This version also used a LOT of chocolate, would have love to use chocolate chunks but didn't have chocolate blocks handy at the moment. A handful of chocolate chip morsels will do the trick, well...its actually more than a handful, much much more. But don't worry these cookies are definitely worth the indulgence. So grab your ingredients and start making these, your family will definitely love these just as mine do. Happy Baking!

Simplicity at it's best!

In the office cafeteria that we frequently go to, there's a new establishment that sells this kind of dessert that my friends are crazy over. I mean, they are really obsessed with it, everyday someone have to have that. I actually understand the fascination with it, mangoes with generous cream filling interlaced with chewy graham crackers, what's not to love? It got me interested in recreating this at home, seems easy enough and with few ingredients, I get to enjoy this at the comforts of my home.

Did some research and found that this marvelous dessert gets it's sweetness from the help of condense milk, a whole can to boot! Whoa! that is too much for me and my family, it would be way too sweet, instead i only used 1/4 of the can. For the cream part I used all purpose cream which I was too lazy to whipped to give it more body. Hey! I got an excuse, can't seem to find my handheld mixer, seems a bit too much to lug out my KA mixer for a few cups of cream. Haha...all I can say is lesson learned, next time I'm making this, I'll whipped the cream lightly till soft peaks. If you're a mango fiend like me, the more mangoes you can get your hands on the better. For a more ice cream like texture, you really have to whip the cream till soft peaks to incorporate air so it wouldn't be too hard to eat.

Believe me this simple dessert is definitely worth the effort of finding those juicy ripe mangoes. If you're planning to serve this for Sunday brunch, be sure to whip it all up the night before, to give it time to blend together. This is definitely one of those time you have to be patient, but don't worry your patience will be greatly rewarded. Enjoy!

MANGO GRAHAM

adapted from MY San

• 200g / 1 pack graham crackers
• 3 tbsp. or more crushed grahams
• 1/4 can condense milk
• 3 packs / 375 ml all purpose cream
• 4 ripe mangoes sliced or cubed

1. Combine condense milk and all purpose cream.
2. Fill the bottom of a 8 x 13 rectagular pan with whole grahams. Layer with cream then mangoes. Repeat process to make 2-3 layers, ending with a layer of cream.
3. Generously distribute the crushed graham until the entire cream is covered.
4. Chill for a minimun of 4 hours.
5. Enjoy!

Hello! Oreos

I love love LOVE Oreos!

I cannot get enough of it! To be honest I can eat a WHOLE roll of Oreos (please don't judge!) while watching the telly, specially when CSI is on. That's what I like doing best having a CSI marathon, yup! you got it I'm a CSI fanatic, I watch all THREE versions ^_^

CSI or no CSI, Oreo cheesecake is another way of enjoying more Oreos. Each slice of this cheesecake is tangy and creamy at the same time. For the riches cream cheese sensation, be sure that everything is at room temperature to ensure that everything will incorporated smoothly when it's time to mix them all. With this cheese cake you'd get that rich, smooth and tangy cream cheese and the sweet crunchy Oreo cookies at every bite. Defintely a sure win with your family.

This being a no baked cheesecake, I'm still amazed how much I like it. This is the third time I made a no baked version and so far it haven't failed me. Although next time I will put more Oreo bits within the batter. That would definitely be heavenly!

OREO CHEESECAKE
Adapted from Food Magazine
Makes 1 6 inches

For the crust:

• 3/4 cup crushed oreo cookies - I didn't remove the filling so that I don't need to add any more sugar
• 1/4 cup butter, melted

For the filling:

• 1-8 oz cream cheese, at room temperature
• 1 cup sour cream
• 1 cup whipping cream
• 5 tbsp. sugar
• 1 tbsp or 1 packet of unflavored gelatin
• 1/4 cup water
• 5 pieces oreos or more this part really depends on how much you love your oreos

1. To make the crust: mix the crushed oreos with the melted butter, mix well until resembles a course sand. Pour in a non stick 6-inch removable bottom pan. Press the buttered crumbs until the whole bottom is covered. Put in the fridge and make the filling.
2. For the filling: In a microwave safe bowl, bloom the unflavored gelatin for 5 minutes with the water. Set aside.
3. In a food processor bowl, pour in the sour cream with the room temp. cream cheese & the sugar, pulse until smooth and satiny.
4. Set bloomed gelatin mixture in the microwave, zap it for 10 seconds until the mixture turns liquidy. Mix with a spoon and set aside and cool to room temp.
5. Add the 1 cup of whipping cream at this stage, the mixture should really look smooth and creamy. If so add the room temp. gelatin and mix until it's fully incorporated.
6. Crushed the 5 or more so of the remaining Oreos, the bigger the better to make it stand out in the white pale creamcheese mixture.
7. Retrive the chilling crust from the fridge and pour half of the the creamcheese mixture and generously sprinkle the crushed oreos. Pour all of the mixture and level the top and ending with a generous sprinkle of the crushed oreo crumbs.
8. Cover with cling wrap and let it set overnight in the fridge.
9. Enjoy!

Tropical Mango Cheesecake

Our fridge is always full of cream cheese so that anytime my craving for cheesecake hits, I'd have all the basic ingredients handy. Its a good thing that I have a leftover graham cracker crumbs from the banoffee pie that I did last week because I suddenly got a craving for cheesecake. Couldn't decide with one to make I made both Oreo Cheesecake and a Mango Cheesecake. Both are only six inches so it's not that excessive. Luckily, I've got enough crust for one of each.^_^

I used the same recipe for this as I did in the cherry cheesecake months ago. Once I had the cheesecake chilling in the fridge I kept thinking of a way to jazz it up, to let people see that it is not an ordinary vanilla cheesecake but a tropical mango cheesecake. Then it hit me, several months ago the Daring Bakers challenge had a cake with a glass looking top called the Strawberry Mirror cake. I instead of using strawberry puree, I used mango juice to for the mirror top. Turns of perfect, so much better than not having it. The glassy looking top made it look more chic and inviting. Can't wait to dig in! ^_^

For my Oreo Cheesecake, wait for my next post.