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11 January 2011 @ 02:38 pm

I realize the holiday season is over, but I didn't have a chance to post this until now. An entry on holiday desserts on chuvaness.com featured Queso de Bola cheesecake. I thought that sounded positively decadent, so I got me some QdB. 

Used the recipe posted here, but with a few modifications:
- doubled the crust recipe;
- multiplied the topping recipe by 1.5 (was going to double it, but ran out of eggs);
- substituted whipping cream for fresh cream;
- substituted Digestiv for graham crackers; 
- omitted the walnuts; and
- cooked it for much longer (can't remember exactly how much now) because of the added volume.

Was planning to do a sugar lattice on top, but melting sugar doesn't seem to be my thing. Just went with a mixture of brown sugar, melted butter and syrup which I heated, spread on baking paper and then allowed to harden before I broke it into pieces.

Served this during our New Year's Eve dinner. The verdict? This turned out more salty than sweet and would probably work best for people who enjoy having cheese for dessert. Eight people ate it --- three liked it, three didn't and the other two seemed to be on the fence --- but the most important thing is that I liked it. :)
02 March 2009 @ 08:45 pm
Recipe copied and translated from the label of a can of Törsleffs condensed milk.


300 grams digestive biscuits
100 grams liquid margarine
1 teaspoon Törsleffs vanilla sugar
1 teaspoon cinnamon
1 can (395 grams) Törsleffs condensed milk
4 egg yolks
1 deciliter freshly squeezed lime juice
1 1/2 sheets of gelatin, melted according to directions on package


Preheat oven to 200°C.

Blend together biscuits, margarine and vanilla sugar until grainy.
Press mixture on bottom and sides of a baking tin with a removable bottom.
Bake for 5 minutes.
Allow to cool.

Stir together milk, eggs, juice and gelatin; do not whip.
Pour into cooled crust.

Refrigerate for about 4 hours to set.


Modifications à la Butchok

The cinnamon in the ingredients list was left out of the procedure, so I added it to the filling but have since realized that it belongs in the crust.

I used bottled lime juice, but this recipe would work best if you could get your hands on key limes.

According to the gelatin package, you're supposed to immerse the gelatin in cold water for 5 minutes and then melt it in a water bath. Since I'm not big on raw eggs, after immersing the gelatin, I added it to the rest of the ingredients for the pie filling and allowed the mixture to simmer until all the gelatin had dissolved.

Graham crackers for the digestive biscuits.

Vanilla extract for the vanilla sugar.

Of course you don't actually have to use Törsleffs products.
Current Mood: satisfiedsatisfied
13 January 2008 @ 12:36 am
On a whim, I decided that I NEEDED --- just NEEDED --- to bake a chocolate cake.  Because we were running low on baking supplies after the holiday baking, I searched for a very simple recipe.  Although one ingredient wasn't on hand and two were running out, I decided to soldier on nonetheless and am happy to report that the result was highly edible (so much so that we ran out of cake even before the baking pan had cooled completely).

Sticky Chocolate Cake (Margaretas kladdkaka)

The ingredients in the recipe 

3 eggs
3 deciliters (1 1/4 cups) sugar
4 - 6 tablespoons cocoa powder
125 grams liquid or melted margarine
1 1/2 deciliters (2/3 cups) gluten-free flour
butter for coating cake pan

Butchok's I-desperately-want-to-bake-a-chocolate-cake-now ingredients

3 eggs
1 deciliter white sugar
2 deciliters raw brown sugar (because we were out of white sugar)
60 grams dark chocolate
25 grams unsalted butter
70 grams Lätt&lagom low-fat butter-flavored shortening (because we were out of butter)
1 1/2 deciliters (2/3 cups) flour
butter for coating cake pan

[Appropriate substitution of cocoa with chocolate from joyofbaking.com]


Preheat oven to 200°C.

If following Butchok's footsteps:
Zap chocolate and butter in microwave for 15 seconds.
Stir to distribute heat, 
Repeat until completely melted.

Whisk together eggs and sugar.
Fold in cocoa/chocolate, margarine/butter, and flour.

Coat inside of cake pan (diameter approximately 10 inches) with butter.
Pour cake batter into pan.

Bake in middle of oven for 20 minutes.

31 December 2007 @ 02:06 pm

Made this for Christmas Dinner because there were frozen raspberries sitting in the freezer just waiting to discover the purpose and meaning of their raspberry-lives. 

Found an interesting recipe for
Summer Raspberry Cake on the Kungsörnen website, but it required the use of their Raspberry Cake Mix while I wanted to make the cake from scratch. So, I decided to follow the Kungsörnen recipe for the frosting and to look for another recipe for the cake itself.

Raspberry Cake (double batch of Caiza's Super Good Raspberry Cake posted at Trädgårdsforumet)


4 eggs
4 deciliters (1 1/2 cups + 5 teaspoons) sugar
4 deciliters (1 1/2 cups + 5 teaspoons) flour
4 teaspoons baking powder
250 grams raspberries
200 grams melted butter or margarine
butter and bread crumbs for coating cake pan

Preheat oven to 175°C.

In a large bowl, stir together eggs, sugar, flour, baking powder, and raspberries. Stir in butter.
Coat inside of 2-liter cake pan with butter and then with bread crumbs. Pour out excess bread crumbs.
Pour cake batter into pan.

Bake on bottom rack of oven for 35 to 40 minutes.
Remove from oven and allow to cool.

[All the ingredients listed above are double the amounts of those specified in Caiza's recipe with the exception of the raspberries because I only had 250 grams on hand.  Also, in Caiza's recipe, the raspberries are to be placed on top of the cake, but I decided to incorporate them in the batter instead.  While Caiza's recipe did not call for coating the cake pan with butter and bread crumbs, the recipe from Kungsörnen did.] 

Raspberry Cake Frosting (from the Kungsörnen website)

1 deciliter (1/3 cup + 1 tablespoon) whipping cream
1 deciliter (1/3 cup + 1 tablespoon) fresh cheese, e.g. cottage cheese or cream cheese

Whip cream until stiff.
Gently stir in cheese.
Frost cake.


Current Mood: hungryhungry
09 December 2007 @ 03:03 pm

[Still not convinced? Click on the  picture to enlarge it.]

Tore the skin of a boiled sausage while transferring it from the pot to a plate using a fork.

Me : Looky, lightning scar!

Brother: OMG! It's the Harry Potter korv* !

[*korv (Swedish) - sausage]

Current Mood: sillysilly
23 September 2007 @ 10:19 pm
This is a highly simplified version of Marielle Santos' "Salmon Carbonara with Crispy Flakes" recipe which appeared in the Oct/Nov2006 issue of appetite.


250-300 grams spaghetti (or other type of pasta)
1 can salmon (or tuna)
1 cup cream
salt and pepper


Cook spaghetti according to package directions.

Drain salmon, remove bones (if any), and separate into smaller chunks.
Add salmon to spaghetti.
Add cream.
Season with salt and pepper.


[The green stuff in the picture is some fresh basil that I just happened to have on hand.]
14 September 2007 @ 09:13 pm
The nearby grocery recently started selling single-serve packages of cream cheese.  Of course, I just had to buy some because I am oddly fascinated by the almighty single-serve package, be it of butter, jams, milk, etc.

Next, I decided that I needed some bagels to go with the cream cheese.  While the grocery had bagels for sale, they were just sitting on a shelf at room temperature despite the words "Keep Refrigerated" printed on the packaging.  Remembering the oodles of yeast still sitting in our refrigerator, as well as the sesame seeds I had left over from a failed attempt at making hummus (Do not try to make tahini without a food processor or grinder!), I decided to try my hand at bagel-making.

The culprit is pictured in the upper right corner.

I used a bagel recipe from The Fresh Loaf and was satisfied with the results.  I halved the recipe, but made the bagels smaller, so the yield was 9 pieces.  I used honey instead of malt powder and flour instead of cornmeal and topped the bagels with the aforementioned sesame seeds.  

Baking took longer than the 5 minutes at 260°C followed by 5 minutes at 230°C detailed in the recipe, probably because the maximum temperature of my tiny oven was 250°C. After baking the bagels for 5 minutes at 250°C, I lowered the temperature to 230°C and turned the pan, but it took about 15 minutes until the bagels were somewhat brown.  However, only the tops were brown since I'd placed the pan closer to the broiler in an effort to speed things along and I wasn't convinced that the rest of the bagels were done.  I noticed that the oven had a little bread icon in front with "170°C/50 min" printed underneath, so I decided to let the bagels sit in the oven for another 15 minutes at 170°C.

Other bread products under the same brand as the bagels were labelled "Refrigerate after purchase" which was rather curious...does the bread realize the exact moment when it's been purchased and does it know that it should not start to spoil before then?  Yes, yes, it's probably tied to the sell-by date. 

Speaking of bagels and cream cheese, Starbucks no longer offers complimentary cream cheese with your bagel.  Instead, you have to pay 35 pesos for cream cheese to accompany your bagel which also happens to cost 35 pesos.  I find that amusing for some reason.

Current Mood: pleasedpleased
20 August 2007 @ 10:28 pm

I've been doing a lot of baking recently because La Mumsy bought me a jumbo pack of active dry yeast.  I've always liked baking (although the results were often hit or miss), but I used to stay away from anything that involved yeast because...well, it's ALIVE!  Anyway, I'm over that.

Pizza would have to be my ultimate comfort food.  As kids, my brother and I would complain about a horrible taste in our mouths whenever we were sick and insist that the only thing that would get rid of it was Thin Crust Hawaiian Delight from Shakey's.  I wasn't making up that horrible taste because I can remember it vividly even as I write this, but I can't vouch for my brother nor do I have any proof that pizza really was the cure. :p

Pizza Dough (Recipe from Yummy July 2007)


1 tablespoon instant yeast
1/2 cup lukewarm water
4 cups all-purpose flour
1 cup cool water
2 tablespoons extra virgin olive oil
2 teaspoons salt


In a large bowl, whisk together yeast, lukewarm water, and 1/2 cup flour.
Dust top lightly with flour.
Cover with cling wrap.
Leave to rise (for about 20 minutes) until flour dusting cracks.

Add remaining flour, cool water, olive oil, and salt.
Knead until dough is smooth and elastic.  Add a little more flour or water to achieve desired consistency.
Shape dough into a ball, then flatten slightly and dust with flour.
Cover with cling wrap and leave to rise (for about an hour) until double in bulk.

[I used the aforementioned active dry yeast instead of instant yeast and did not bother to activate it as directed on the packaging, but didn't encounter any problems.  Although you're supposed to transfer the dough to a large flat surface for kneading, I think you can just as well do it in the bowl.]

Preheat oven to 250

Assembling Your Pizza


Flour (for dusting)
Tomato paste
Mozzarella cheese


If you have a teeny tiny oven like I do, divide dough into 8 portions.  
Shape each portion into a ball and then roll it out on a floured board until you achieve desired thickness.
Turn the dough periodically and add flour as needed to prevent it from sticking to the board.

Transfer dough to baking sheet.

Use a spatula to spread tomato paste on the dough, but leave the edges clear.
Shred mozzarella cheese over the tomato paste.

Gourmet Garden-ing Your Pizza

Ingredients (from Yellow Cab flyer)

Zucchini - one zucchini sliced crosswise into 1/4" rings (I sliced the rings into quarters because my pizza was so small)
Grilled eggplant - two small eggplants sliced crosswise into 1/4" rings; not grilled
Fresh tomatoes - four or five small local tomatoes sliced crosswise into 1/4" rings
Black olives - pitted black olives sliced crosswise; can be purchased pre-sliced
Mushrooms - sliced lengthwise; can be purchased pre-sliced
Onions - one large yellow onion sliced crosswise into 1/4" rings; individual rings separated
Red bell peppers - omitted
Green bell peppers - one bell pepper sliced in half lengthwise, then crosswise 1/4" thick


You can do this whichever way you like, but I laid out the onion rings first, followed by the bell peppers.  Next came the mushrooms, olives, and capers.  Then I arranged the eggplant and zucchini and topped it off with the tomatoes.

Finishing Your Pizza (from Yummy July 2007)


Black pepper
Olive oil


Season with salt and pepper.
Drizzle with olive oil.
Bake in oven for approximately 12 minutes.

Current Mood: accomplishedaccomplished