Cream Cheese

NO BAKE CHEESECAKE 

first, I crushed the chocolate wafer, i used the wafers as the base layer or crust, i didn't use butter because it was already sticky enough. although, i suggest adding 1/4 stick of melted butter to keep the crumbs together.

next the cream cheese mixture, i only added cream cheese, powdered sugar and cocoa. i wanted the mixture to be on the thicker side, so if you don't like it to be that thick, you can adjust the mixture by adding 1/2 cup of heavy whipping cream.

i then added some white chocolate chips that i melted with heavy whipping cream as the top layer. the cream cheese mixture is not that sweet, so adding the white chocolate would add a little more sweetness to the cake.

i then refrigerate the cake overnight. and the next morning, you can add any other toppings you like, this process is mostly really to decorate the cake, you don't have to do anything anymore. you can serve the cake as it is. but because I wanted for the cake to look a little presentable, I whipped a cup of whipping cream and covered the cake with it.

to get a little nice slice of the cake, you can emerge the knife into hot water first before cutting the cake.

the pan that i use for this cake is the 8" spring form pan.

i hope you enjoy this cake as much as i do. let me know if you ended up making this cake, and what you will change? what is the level of sweetness you prefer? my family absolutely enjoyed the cake.

xoxo! s

ingredients:

• 2 blocks cream cheese (16oz )
• 1 cup powdered sugar
• 1 tablespoon cocoa powder
• 1 cup white chocolate chips
• 1/4 cup heavy whipping cream
• 12 pieces chocolate filled wafers
• 1 cup heavy whipping cream (for covering the cake)
• some toppings you prefer, chocolate chips, whipped cream, fresh strawberries and more! 

pan size : 8" spring form pan

you also gonna need a parchment paper

directions:

1. prepare the pan
2. place the wafers into a zip lock bag
3. crush the wafers until turns into crumbs using a rolling pin
4. then place the crumbs into the prepared pan
5. press firmly into the bottom and slightly up the sides then refrigerate 
6. into a mixing bowl, add the cream cheese (make sure it's at room temperature) then, beat the cream cheese using a hand mixer until smooth
7. add the powdered sugar and continue beating until combine 
8. then add the cocoa powder and beat until well combine 
9. place the parchment paper into the pan then add the cream cheese mixture and spread out evenly. set aside
10. into a microwavable safe bowl, add the white chocolate chips and heavy whipping cream, then microwave for 30 seconds ( continue microwaving the white chocolate with 15 seconds interval until the chocolate melted 
11. add the white chocolate chips mixture on top of the cake 
12. refrigerate the cake up tp 4 hours or overnight
13. remove the rim and carefully remove the parchment paper 
14. AND ENOY!!!

NOTE: no need to add the whipped cream! you can add any toppings you like! :)

COFFEE BUNS

ingredients:

• 1/2 cup warm milk (110f-115f)
• 2 tsp active dry yeast
• 2 cups bread flour
• 4 tbsp granulated sugar
• 1/2 tsp salt
• 1 egg (room temperature)
• 4 tbsp softened butter (room temperature)

for toppings:

• for toppings (coffee mix)
• 2 tbsp hot milk
• 1 packet of instant coffee (1 tbsp)
• 1/4 cup granulated sugar
• 3/4 cup flour
• 1 egg ( room temperature )
• 2 tbsp butter ( room temperature )

for filling:

• cream cheese cubes

directions:

1. into a bowl, add warm milk and yeast, whisk
2. add the flour, sugar, salt and egg. combine 
3. add the butter, knead until the dough is smooth
4. shape into a ball. let the dough rise for 1.5 hours or until doubled in size
5. deflate the dough and move into a floured surface 
6. divide the dough into 12 pieces
7. flatten each dough, add the cream cheese cube in the middle and secure (repeat the process of the remaining dough)
8. place the dough into the baking pan, cover and let the dough rise again for 20 minutes
9. prepare the filling: add hot milk into a bowl, then add the instant coffee and whisk until the coffee dissolved. 
10. add the sugar slowly, then the flour, egg butter and combine
11. spread the coffee mixture on top of the buns 
12. bake to 350f pre-heated oven for 18 minutes
13. enjoy!

xo! S

some tips:

• use a piping bag for spreading the toppings
• use substitute cream cheese with butter and will still taste delicious
• all ingredients must be at room temperature 

oven temperature 350

baking time 18 minutes

JAPANESE CHEESECAKE 

i get a lot of question if they can bake the "japanese cheesecake using a rice cooker recipe" from my website, and so today, it will answer the question. i baked the cheesecake yesterday with some little twist with the ingredients! japanese cheesecake is supposed to be so soft and jiggly and of course yummy! this doesn't disappoint! so i hope you will love it as well as i do~ :)

ingredients:

• 1 block cream cheese at room temperature
• 1/4 cup sugar
• 2 eggs (separate the yolks and whites)
• 3/4 cup milk at room temperature
• 3/4 cup flour
• 1 tsp baking powder

directions:

1. pre heat the oven to 350F
2. into a bowl, add the cream cheese. mix
3. slowly add the sugar. mix
4. add the egg yolks. 1 at a time. mix
5. add the egg whites. mix
6. add the flour and baking powder. mix
7. pour into an oiled baking pan. set aside
8. into a different baking pan, add 1/4 cup water
9. place the cake pan on top of the water bath pan
10. bake to 25 to 35 minutes or until the toothpick inserted to the cake comes out clean
11. and enjoy~

oven temperature: 350f | 175c

japanese cheesecake using a rice cooker https://infortheride.com/cookbook/japanese-cheesecake-using-rice-cooker

to be honest, this is no other different from any other rolls, just added a cream cheese for a little twist. you can serve this rolls for dinner, or make sandwiches. it's soft and creamy an not sweet!

ingredients:

• 3/4 cup warm milk (about 110f-115f temp.) please always check the temperature, too hot will kill your yeast
• 2 1/2 tsp yeast
• 2 1/2 cup all purpose flour (more for dusting or if the dough is too wet
• 1/4 cup sugar
• 1 egg
• 2 tbsp melted butter
• 3 tbsp cream cheese softened
• 2 tsp salt
• powdered sugar

directions:

1. into a bowl, add yeast and milk. stir and set aside. let the yeast rise for 8 to 11 minutes
2. into a different mixing bowl, add the flour, salt, sugar and stir
3. when the yeast is ready, transfer the flour mixture into a stand mixer mixing bowl, add the yeast mixture, egg, melted butter and cream cheese. knead until the dough becomes soft (if the dough is super sticky, add flour a teaspoon at a time, if the dough is dry, add milk a teaspoon at a time) NOTE: a little bit of stickiness is okay, because the sticky the dough can turn out to be a great bread
4. shape the dough into a ball
5. add a little oil into the bowl, add the dough and cover with plastic wrap
6. let the dough rise for 1 to 2 hours or until doubled in size (rising can vary on the temperature)
7. once the dough is ready, divide into 8 pcs, or you can also make 12 if you want to
8. shape the dough into a ball and add into a prepared baking pan
9. cover again with plastic wrap and let the dough rise again for about 30 to 50 minutes or until doubled in size
10. once the dough is ready, bake to 325F pre heated oven for 20 minutes
11. cool down the bread before you sprinkle the powdered sugar on top
12. and enjoy!

thank you guys so much for visiting! please don't forget to share!

xo, s

i'm probably a little late to this craze! this basque burnt cheesecake has been all over the internet since last year, and i've been meaning to make it. i saw a lot of recipes online and was shocked by how many eggs they used.  surprisingly, i couldn't find anyone who makes a basque burnt cheesecake without eggs. so, i decided to make one. the ingredients are pretty simple and instead of using a gazillion eggs, i replaced the eggs with sour cream and sweetened condensed milk.

if you are vegetarian or have a high cholesterol level, please try this recipe, and if you do end up liking it, don't forget to share!

the original famous burnt cheesecake was created at La Viña in san sebastian, spain and i can't wait to visit and try this famous burnt cheesecake!

the key to enjoy this cheesecake is to make sure you cool the cake down completely before consuming the cake, this cake is meant to be served at room temperature, so please don't put it in the fridge and also don't consume it while it's hot/warm. GOOD LUCK!

ingredients:

• 2 blocks of 24oz cream cheese (room temperature)
• 1 cup granulated sugar
• 1/3 cup sweetened condensed milk
• 1/2 cup sour cream
• 3 tbsp cake flour (all purpose flour will work, too)
• 1 tsp vanilla extract

directions:

1. preheat your oven to 400F (200C)
2. spread butter all over the pan
3. cut a sheet of parchment paper enough to line the inside of the pan leaving a couple of inches on top to make sure the batter wont overflow while baking
4. flatten the sheets onto the pan. set aside
5. in a mixing bowl, add the cream cheese and sugar and mix well
6. continue to mix and add the sweetened condensed milk, sour cream, and vanilla extract
7. add the cake flour and mix well for a minute or two
8. pour the cream cheese batter into the prepared pan
9. bake for 30 to 35 minutes or until the top and edges of the cheesecake are slightly burnt
10. once done, please make sure you cool the cake to room temperature completely before consuming
11. enjoy!

i hope you enjoy this recipe!
if you have an eggless basque burnt cheesecake recipe, feel free to leave a link in the comment down below, i am interested to learn more.

xo,
s

some helpful tips for this recipe:

• it is generally best if all ingredients are at room temperature when baking
• 8" spring form round pan is what i used to make the cake 
• i mentioned it already but make sure to cool the cake completely to room temperature before consuming!

my go to when i'm cooking or baking is that it has to be quick, simple and delicious! as much as i love spending most of my time in my kitchen, i also don't like to be doing the same thing for a long time. so when it comes to recipes, i like it uncomplicated and easy to follow.

this chocolate cake recipe is probably one of the most delicious i have ever made. i didn't go with the traditional chocolate cake with chocolate frosting, instead i made a chocolate cake with cream cheese frosting. i know there are plenty of recipes, and claims to who has the most delicious chocolate cake ever, but i really think you should give this a try and see what you think!

so, GOOD LUCK!

ingredients:

for the cake

• 1 3/4 cups all purpose flour
• 2 cups sugar
• 3/4 cup dark cocoa powder / unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1/2 cup vegetable oil
• 1 cup freshly brewed coffee
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp salt
• 1 cup plain yogurt

for the frosting

• 1 stick / 1/2 cup butter (softened at room temperature)
• 1 block / 12oz crea cheese ( at room temperature)
• 3 cups powdered sugar
• 1 packet instant coffee
• 1 tsp vanilla extract

directions:

1. pre heat the oven to 350F (175C)
2. butter the 8" round cake pan
3. into a mixing bowl, using a strainer, sift the flour, sugar, baking powder, baking soda, and salt and mix well
4. then add the oil, the eggs, freshly brewed coffee and vanilla extract. mix well using a hand mixer over medium speed
5. add the cocoa powder and combine
6. add the yogurt and mix well until well combined. about 4 minutes
7. pour the cake mixture into the pan, lightly tap the bottom of the pan into the counter
8. bake for 30 to 35 minutes, or until toothpick inserted comes out clean
9. while the cake is baking, make the frosting.
10. add the butter, cream cheese, powdered sugar, instant coffee powder and vanilla extract. Combine until fluffy and creamy.
11. make sure to cool down the cake completely before adding the frosting
12. once the cake cooled down add the frosting
13. and enjoy!

if you end up trying this recipe, let me know what you think! until next time!

xo,s

husband said this recipe is one of his favorites~ i have baked a banana muffins, banana bread and banana cake, so i thought i should try banana cupcakes. i don't have much in my pantry but i have a banana that is going bad soon, and before that happens, i needed it to rescue. although, it didn't look as good as the muffins i have baked, it is so delicious and super moist! i also added a cream cheese frosting since that what i have on hand. :) so GOOD LUCK!

ingredients:

for the batter

• 1/4 cup brown sugar
• 1/2 cup granulated sugar (white sugar)
• 1 teaspoon vanilla extract
• 2 eggs
• 2 ripe bananas
• 1 tsp baking powder
• 1 tsp baking soda
• 6 tablespoon butter (room temperature)
• 3/4 cup sour cream
• 3/4 cup milk
• 1/4 tsp salt

for the frostings

• 1 block cream cheese (room temperature)
• 1/2 cup butter 8 tbsp (room temperature)
• 3 cups powdered sugar
• 1 tsp vanilla extract

directions:

1. pre heat the oven to 350F
2. in a mixing bowl, add the brown sugar, granulated sugar and eggs. beat until fluffy
3. add the milk, butter, sour cream and vanilla extract. combine
4. add the flour, baking powder, baking soda and salt. combine
5. add the mashed banana into the batter and combine. please do not over mixed
6. pour the batter into a cupcake baking pan, about 3/4 full
7. bake to preheated oven fro 20-22 minutes
8. let the cupcake cool down completely before adding the frosting

to make the frosting:

1. add the butter and cream cheese into a mixing bowl. combine
2. add the powdered sugar and vanilla extract and combine well

to frost the cupcake:

• simply add the cream cheese frosting on top of the cupcake and enjoy~

some tips:

1. make sure all the ingredients you are using such as eggs, cream cheese, butter is at room temperature, or else it wont be as easy to mix.
2. make sure you smash the banana into really fine pieces, so it wont leave a chunky bites on your cupcakes
3. it is also important that your banana is super ripe. banana flavor can be a replacement
4. bake at no more than 22 minutes, it will be a little jiggly so wait for the cupcakes to cool down
5. do not apply the frostings if the cupcakes are not completely cooled down, your frostings will melt

summer is honestly my least favorite season, unless i am around a nice beaches with my favorite cocktail drinks and a coconut juice! :P since i am stuck at home due to this pandemic, i've been doing an excessive indulgence of ice cream!! i have 3 full tubs flavor of ice cream stuck in the freezer since i realized how simple it is to make. literally 3 to 4 ingredients and you can have an ice cream ready in just 6 hours! so, good luck!

ingredients:

• 2 cups heavy whipping cream
• 1 can condensed milk
• 1 block (14oz) cream cheese softened
• 1 teaspoon vanilla extract

directions:

1. combine heavy whipping cream, vanilla extract and cream cheese into a mixing bowl. beat until creamy
2. add the condensed milk and mix until creamy
3. pour the mixture into the prepared tub and freeze for at least 6 hours or overnight
4. enjoy!

have a great weekend and see you in my next blog post!

xo,

sai

hey riders!

welcome back! today, we will be making a cream cheese muffins! there are so many cream cheese flavor muffin recipes available online, whether it is raspberry cream cheese muffins, strawberry cream cheese muffins, banana cream cheese muffins, and many more! so i thought, why not just make cream cheese muffins? so here we are! :) i made these cream cheese muffins thinking it might fail, but everyone ended up loving it. for as long as you don't over baked them, and let it rest completely, you will have that moist, creamy, lightly sweetened (but not crazy sweet) cream cheese muffin!

i hope you will enjoy this recipe!

GOODLUCK!

ingredients:

• 1 block cream cheese (at room temperature)
• 1/2 cup (1 stick) butter (room temperature)
• 1/2 cup granulated sugar
• 3 eggs
• 1 cup cake flour
• 1 tsp baking powder

directions:

1. in a mixing bowl, combine the cream cheese and butter, beat until fluffly
2. add the sugar and combine
3. add the egg one at a time and combine well
4. add the cake flour and mix well
5. then add the baking powderand combine well
6. pour the batter into the prepared muffin baking pan about 2/3 full
7. bake to 340F for 15 to 20 minutes
8. enjoy!

let me know what you think? you can follow us on our social media that you can find all the links down below! :) i hope that everyone is staying safe and happy! :)

xo

sai

sai's tip to baking cream cheese muffins:

• make sure all the ingredients are at room temperature, it is easier to mix
• for best results and to avoid a lumpy batter, sift the flour and the baking powder
• use a muffin liners, so the muffin wont stick into the pan
• these recipe will make 6 muffins so don't expect for more! :P

the best cinnamon rolls ever! it's gooey, soft and delicious! you don't need all the crazy ingredients and styles to make this rolls, everything is pretty basic and so let's get into the process! :)

please don't forget to like, share and leave a comment below if you have any questions! i'd be happy to talk to you! :)

ingredients:

for the dough:

• 2 3/4 cup flour
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1/2 stick butter (4 tablespoon)
• 1 egg
• 1 packet instant dry yeast
• 3/4 cup warm milk (about 110F)

for the filling:

• 1/2 cup brown sugar
• 1/4 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 stick butter (4 tablespoon)
• 1/2 tablespoon cornstarch

for the cream cheese toppings:

• 1 block cream cheese
• 1/3 cup powdered sugar
• 2 tablespoon milk (or more)
• 1 teaspoon vanilla extract

directions:

1. combine all the ingredients into a big bowl
2. knead the dough until smooth (using a stand mixer) if you are using your hands, good luck! :D no seriously, i recommend using a stand mixer if you have one. :)
3. apply butter or oil into a bowl where you put the dough to let it rise
4. shape the dough into a ball and let the dough rise until doubled in size. about 1 to 2 hours
5. while the dough is rising, combine all the filling ingredients
6. once the dough has doubled in size, flatten the dough using a rolling pin and shape the dough into a rectangle
7. apply butter and then sprinkle the fillings on top. spread evenly
8. roll the dough into a log and cut evenly about 10 to 12 pieces
9. apply butter or oil into a baking dish
10. add the rolls into the baking dish and let the rolls rise again for 30 minutes
11. pre-heat the oven to 350F
12. after 30 minutes bake the rolls for 20 minutes
13. while the bread is baking
14. prepare the cream cheese topping
15. add all the topping ingredients into a bowl and mix well
16. if you want the toppings to be thicker add less milk, if you want it to be thinner add more milk
17. pour the cream cheese toppings on top while the rolls are still hot
18. and enjoy!