Peanut Butter Cream Cheese Ice Cream–Another Crazy Adventure

INTRODUCTION

I swore do not know there is such type of ice cream in advance. It just another crazy adventure of Guaishushu.

I have prepared a few cheesecakes (Ferrero Rocher Oreo cheesecakes and durian cheesecakes) and I have ever froze those cheesecakes in the freezer since we can’t finish the cheesecake that few days. What I have discovered is that though frozen, there were not much changes to the texture of the cheesecake if it were defrosted at the room temperature. That make me wanted to try making ice creams using cream cheese.

Today, based on this belief, I toyed with 250 grams of cream cheese to make the ice creams. Only after I have made the ice creams, I searched for the recipes and realized there are quite a number of cream cheese ice creams recipes. However, this ice cream is made using my lazy theory of one number baking ratio (of course there is no baking but all ingredients were in the same ratio). In the event that there is any recipe on the net that is the same as this recipe, it is pure a coincidence.

This is an extremely easy recipe and there is only one sentence to describe how to make the ice cream! If you like cheesy peanut butter flavour, you will not regret making this.

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WHAT IS NEEDED

• 250 grams of cream cheese (at room temperature)

• 250 grams of peanut butter (at room temperature) (either chunky or smooth type of peanut butter)

• 250 grams of icing sugar

• 250 grams of double cream or normal cream.

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STEPS OF PREPARATION

• In a big mixing bowl, place all ingredients together, used a mixer to beat until well mixed,

• Scoop the ice cream into a box and freeze for at least 3-4 hours. You may consider adding chocolate sauce in between the “stacking” of ice creams.

• Alternatively, you can use some dessert cups to serve the ice cream.

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CONCLUSION

I really did not have much more to share about this ice cream.

It is rich, tasty and tasty. Drizzle with chocolate sauces and topped with some almonds or brazil nuts will heighten your palate and bring the diner to another level of enjoyment.

Pardon me to say that “ you never try, you will never know”! Do not lose confidence for its simplicity in preparation. A single scoop may not be enough for one… it will lead to another…

Variations are many. With the same logic, I can’t see why strawberry and other fruits cannot be added.. Use your own creativity and create one that suits your family’s taste buds.

Hope you like the post and cheers.

One Number Baking Ratio Adventures Continues… Grapefruit Cognac Pound Cake With Grapefruit Posset…

INTRODUCTION

One number baking ratio adventures continues and gradually extends to other pastry. I have explained in this post about how I want to apply this ratio to cup cakes, muffins, fruit cakes, layered cakes and other pound cakes. The main objective is to further testify this ratio and giving assurance that this easy to remember simple ratio will beneficial lazy people like me. Very briefly, Guaishushu believes that egg : flour : sugar : butter : milk (or other liquids) can be 1 : 1 : 1 : 1 : 1, hence called it “one number baking ratio”.  You may also be interested in the following posts based on principle of one number baking ratio:

• 1 Butter + 1 Sugar + 1Egg + 1 Flour + 1 Milk = Pound/Butter Cake- Guaishushu’s Version
• Hey, My Chick Want To Eat My Zebra Pound Cake !
• One Number Ratio Baking Adventures – Layered Pound Cake ………

Today, he is going to twist a little bit to become a fruity pound cake and served with grapefruit posset – a traditional Western drink/dessert.

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ONE NUMBER BAKING RATIO VS FRENCH’S QUATRE à QUATRE

As one reader pointed out that the ratios that I am using is basically the “quatre à quatre” ratio used in French cake making and I am basically just reinventing the wheels and revert back to the traditional ratios.

I tends to agree  with this and in fact, I am ignorant about the above ratios before the reader pointed out. I have to thank him for his knowledgeable input.

It is really a coincidence that all the while I am fond of using one number and it would be ideal if it applies to all cakes. I have written in the reply to the reader: I do not think that I am brilliant enough to create a good theory as cooking is just my passion! However, if you analyse in details,“quatre à quatre” ratio differs from Guaishushu’s “one number baking ratio” in that there is a portion of milk (or other liquids) which I insisted to be included in this ratio. So, Guaishushu is just promoting this modified traditional ratios instead of remembering different ratios for different ingredients and for different cakes.

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WHY THIS CAKE?

Grapefruit again? Yes, though Guaishushu just issued a post on Grapefruit Chiffon Cake – Grapefruit Chiffon with Grapefruit Citrus Glaze,… Ever Try This?, however, as grapefruit is very cheap in Singapore this month, I can’t help but to grab another 5 large and juicy grapefruits for SGD2.85 and I am thinking of preparing some other cakes with this fruit. While thinking of what cake to bake, i realized that I have a cognac sitting in my kitchen shelf for many years that I have never used it because I am allergic to alcohol. In fact, when I tried to open it, the cork on the bottle have broken (too dry) and I have to sift the alcohol and transfer to another small bottles.

This cake is rather simple to make and again it is based on Guaishushu’s one number baking ratio. To make is slightly different, I have substituted some portion of milk with grapefruit juices and  addition of some grapefruit peels. With the aim of differentiating this cake with other cakes, I have made the cake slightly pinkish and of course all these colouring are optional.

Note that the recipe applies equally well to an orange cake. Just substitute grapefruits with oranges.

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SELECTION OF GRAPEFRUITS AND PREPARATION OF GRAPEFRUIT PEELS

I will take this opportunity to share with readers about the selection of grapefruits that are juicy after many years of observation!

The grapefruits on the left were smooth with lights reflection. As it is smooth, it implied that the air holes in the skin are very small and therefore moisture loss will be less than the grapefruit on the right. As contrast to grapefruit on the left, grapefruit on the right appeared to have more holes and if you touch it, you will find some unevenness on the surface. More moisture will be lost and at times, it will feel a bit like a sponge when you squeeze it. Therefore, when one buy a grapefruit, just ensure that it is smooth and full when you squeeze it.

Preparing The Grapefruit Peels

I am peeling the grapefruit using the above peeler. I just peel in the S shape and a nice pattern will evolve. Try not to peel too deep as the white spongy skin can be rather bitter. Make sure the grapefruits or oranges was thoroughly wash before it the peeling begins. Cut into small strips and chopped fine before adding to the batter as required below.

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WHAT IS REQUIRED

 

• 250 grams of white sugar (divided into 100 grams for beating of egg whites and 150 grams for beating of egg yolks)

• 250 grams of self raising flours (sifted)

• about 250 grams of egg white and egg yolks (about 5 eggs separated into egg yolks and egg whites) (Note below for calculation)

• 150 grams of milks (Note below for calculation) – Balancing

• 100 grams of grapefruit juice (Note below for calculation) – Fixed

• 150 gram of grapefruit peels

• 5 tablespoons of rum or any other alcoholic drinks (cognac, whisky or others) – Optional

• 2 teaspoons of cream of tartar (optional)

Note: Calculation of liquid required

In accordance to one number baking ratio – eggs plus milk should be equal to 500 grams.

Today, my eggs yolks and egg whites worked out to be  298 grams, therefore, the balancing of milk used is 500 grams (total milk + eggs) less 100 grams (grapefruit juice) less 298 grams (egg yolks + egg whites) =  102 grams of milk (actual usage after considering egg size)

 

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STEPS OF PREPARATION

The steps of preparation will involve:

• Beating of egg whites , creaming of butters, mixing of flours and folding of egg whites

• Making of pinky patterns (optional)

• Baking

• Making the grapefruit posset (optional)

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Preparation…

• Preheat the oven to 180 degree Celsius

• Lightly grease an 8” diameter baking tin preferably with a detachable base.

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Beating of egg whites , creaming of butters, mixing of flours and folding of egg whites…

• In a clean, grease free mixing bowl, add egg whites, cream of tartar and sugar. Beat using the machine whisk to whisk the egg whites until firm peak. Spoon the filling into a clean bowl and set aside for later use.

• Change your whisk to a K beater, place your remaining 150 g sugar and butter, beat until light and creamy.

• Add in the grapefruit peels and eggs yolks and use slow speed to “mix” until well mixed. Eggs yolk should be added one by one and scrap the bottom of the bowl to ensure no unmixed egg yolk settled at the bottom of the mixing bowl.

• Add in 1/3 of the sifted flours, add in 1/3 of milk and 1/3 of the grapefruit juice, used slow speed to mix together. Repeat for the other 2/3 portion. Off the machine and bring out the mixing bowl.

• Once well mixed, fold in the egg white swiftly and lightly until the batter are smooth.

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Making of pinky patterns (optional)…

• Take out about 1/4 of the of the batter and add 2 drops of red colouring (optional). Mix well.

• In the greased cake tin (note that I have also slightly floured it but this is optional), start with 4 big tablespoons of the beige batter. Add 2 tablespoons of pink batter on top of the beige batters. Shake it slightly so that the batter spread over a wider surface. Add another 3 tablespoons of beige batter on top of the pink batters follow by 1 tablespoon of pink batter on top of the beige batter. Do the same for the next step using 2 tablespoons and finally one tablespoon until all the batter have finished. In the event you still have left over, just create another pattern with the batter that you have!

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Baking….

• Shake the baking tin slightly and baked at 180 degree Celsius from the first 30 minutes.

• Reduce the temperature to 150 degree Celsius and bake for another 15 minutes or until the top turn yellowish brown and until a skewer comes out clean.

• Transfer it to a wire rack and let it cool for at least 1 hour before cutting the cake. It is best to let it rest overnight if time permits.

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Making of Grapefruit Posset

WHAT IS REQUIRED

• 120 grams of white sugar

• 1.5 cups of cream

• 150 grams of grapefruit

Note: Most posset will called for double thick cream, however, since I wanted it to use as some form of toppings, I will use normal cream for whipping. As such, the curdling will not be less strong and easier to pour.

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STEPS OF PREPARATOIN

• In a sauce pan, place the cream and sugar.

 

• Cooked under low heat and bring to boil and let it boil slowly for 2-3 minutes.

• Off the heat and add in the grapefruit juice. Chilled for at least 3 hours or overnight.

• Pour on top of the cake and let it drip naturally.

Note that whether you posset will successfully curdled will very much depends on the acidity of your grapefruit. If your grapefruit is sour, it will curdle easily. If it can’t curdle, add in few drops of fresh lemon juice. The use of normal cream and grapefruit juice will produce a posset that are slightly runny which is easier for you to pour on top of the cakes.

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CONCLUSION

A simple cake to make using one number baking ratio. However, the twist to add in grapefruit peels and cognac transformed it into a cake that is full of fruity and cognac fragrance. While posset is generally served with biscuits, the modified grapefruit posset goes well with this cake and will heighten and wake up one’s palate especially  with a cup of Earl Grey tea!

Hope you like this cake and have a nice day. Cheers

I am submitting this post to Little Thumbs Up “Eggs” event organized by organized by Bake for Happy Kids, my little favourite DIY and hosted by (Baby Sumo of Eat Your Heart Out). You can link your egg recipes here.

I am also submitting this to #recipeoftheweek and Marvelous Monday and Welcome to all My Bloggy Friends

    

One Number Ratio Baking Adventures – Layered Pound Cake ………

This is a post with no recipe. This is Guaishushu’s baking adventures.

As mentioned in Guaishushu’s zebra pattern pound cake, Guaishushu don’t like to follow recipes and remember numbers. Therefore, Guaishushu is constantly experimenting his 1 number pound cake ratio theory, that is 1 egg : 1 butter : 1 flour : 1 sugar : 1 milk (hereinafter refer to as “One number Ratio”) and today, he applied this to the famous Indonesian Layered Cake (Kek Lapis). However, as he is in the experimenting stage, he did not care much about the details on the additions of spices, control of temperature and etc.

He assured that he will publish a full post with detailed recipe and illustrations.

The origins of Indonesian layered cakes is believed to be the Baumkuchen/Tree cake, an authentic cake in Germany and Holland. However, due to the Dutch colonization of Indonesia, the Dutch had modified the traditional version by incorporation of local spices. Therefore, the Indonesian layered cake is called the lapis legit (spiced layered cake) whereby a spice mix were added to the batters.

Based on Guaishushu’s One number cake ratio pound cake as mentioned in this post, Guaishushu believed that “one number ratio” can apply to cup cakes, fruit cakes and other cakes such as layered cake. Of course, the cakes could not be called baumkuchen but it is just  a “layered pound cake” baking using total different ingredients ratio..

The taste of the cake is similar with the pound cake but the texture is difference, slightly denser. Putting the legit spice mix, it will taste like the Indonesia Kek Lapis Legit.

The difference with the original texture of pound cake  is because of the differences in the method of making the layered cake though ratio is the same. The constant layering of the cakes will make it dense. In addition, the temperature used is higher to make the layered cake therefore becoming drier. With slight tuning of the oven temperature, timing of layering, the cake can be as beautiful and as delicious as with other common Indonesian layered cakes.

While most common layered cakes will required about 10-30 eggs, this cake only uses 5 eggs. In addition, some recipes uses 500g butter whereas this is the pound cake that uses 250g of butter only. That could also resulted a cake that is denser and less moist than other layered cakes.

 

 

Just give readers a glimpse of how to bake a layer cake, you will have to use top heat for baking. Put a few tablespoons of batter each time until the top layer turns brownish. Continue until all the batters finished.

 

Well, that is Guaishushu’s experimentation with the making of layered pound cake. Do making of layered cake have  any short cut? Can the “one number ratio” applicable to a layered cake? Guaishushu believes that the answer is yes!

 

Guaishushu will continue to experiment more recipes using this “one number ratio” and this layered cake will be further modified and tested before the recipe is published.

 

Have a nice day and cheers.

 

Hey, My Chick Want To Eat My Zebra Pound Cake !

INTRODUCTION

First of all, I have to mention that this is a pound cake recipe of which the proportion is different from the normal butter cake recipe. It is a tweet to include zebra patterns in the pound cake.

I do not know when was zebra cake (sorry for my ignorance) became popular, however I sensed that it is a trendy cake (correct me if I am wrong) and it is nothing more than a marble cake or another form of butter cake. I didn’t do much research about this cake. I am just curious about why the pattern inside the cake looked like zebra pattern and how others did it. I simply pick up one blog, http://annieliciousfood.blogspot.sg that showed how Annie did her pattern and I took a cake tin and started preparing the cake.

I (or Guaishushu that used interchangeably)  have a bad habit. Guaishushu don’t like to follow recipes. Guaishushu don’t like to remember numbers.

Therefore Guaishushu insisted on using his own pound cake recipe that he had shared in the post  1 Butter + 1 Sugar + 1Egg + 1 Flour + 1 Milk = Pound/Butter Cake-Guaishushu’s Version. In this post, Gusishushu have simplified his pound cake recipe following the traditional pound cake recipe whereby the volume of sugar = the volume of butter = the volume of egg = the volume of flour = the volume of milk. Rather unexpectedly, the pound or butter cake that he had prepared were moist, soft and almost flat (with slight cracks due to uneven temperature in the oven which is something that bother Guaishushu).

In his simple mind, he thought naively that how easy if one do not need to remember the individual volume of the cake ingredients. He knows exactly that he wanted to explore more butter or pound cake recipes to validate his beliefs.

Therefore, this recipe is based on equal ratio theory of all traditional pound cake ingredients. Traditionally (1700s and earlier), this method was used as there are no calculators, no measuring scales and this is the easiest way of making a cake. Subsequently, the ratios of butter and flour start to change, new ingredients (such as milk) were added. If readers want to read more about the pound cake history, you can refer Pound Cake, History Pound Cake, Pound Cake History, Cake History.

In this post, Guaishushu will also share some short cut method based on his limited theory of baking background so as to speed up the process of preparation. The constant search of short cutting traditional method of cake preparation is a result of reader’s constant requests of “simplifying the preparation process.”

Well most of the time, Guaishushu cut short his own preparation steps either from view point of conserving natural resources (electricity or water) or time… As long as it resulted with a cake of the same textures and tastes, he will consider the cake as successful and willing to share. Baking expert readers, Guaishushu’s method can be rather controversial and of course will not yield the results that are commercially acceptable due to the lack of professional baking equipment and etc..

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WHAT IS REQUIRED

• 250 grams of white sugar (separated into 100g for egg white (meringue) preparation and 150g of egg yolk portion)

• 250 grams (about 5 eggs) – separated into egg whites and egg yolks.

• 250 grams (milk)

Important note:

As mentioned in 1 Butter + 1 Sugar + 1Egg + 1 Flour + 1 Milk = Pound/Butter Cake-Guaishushu’s Version, the milk is the balancing figures between eggs and milk due to the size of the eggs. Today, the actual milk used is = (500 grams (milk and egg portion) – 58 grams x 5)=210 g of milk

• 250 grams of self raising flours (sifted)

• 250 grams of salted butter at room temperature

• 2 teaspoons of vanilla essence

• 3 tablespoons of cocoa powder (sifted)

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STEPS OF PREPARATION

The steps of preparation will involve:

• Beating of egg whites

• Creaming of butters

• Folding of flours and egg whites

• Making of zebra patterns

• Baking

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Preparation…

• Preheat the oven to 180 degree Celsius

• Lightly grease an 8” x 8” baking tin preferably with a detachable base.

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Beating of egg whites…….

• In a clean, grease free mixing bowl, add egg whites and sugar (if you want, you can add in 1 teaspoon of cream of tartar which is optional).

• Beat using the machine whisk to whisk the egg whites until firm peak. Spoon the filling into a clean bowl and set aside for later use.

Note:

If you compare this step with this post, you will note that Guaishushu have put the sugar together with the egg whites and start the beating the process. He did not add in the sugar gradually as usually advised! – Tips 1. If you wish, you can follow that method as in the first post.

• Change your whisk to a K beater (look at the second picture for the shape). Place your remaining 150 g sugar and butter, beat until light and creamy.

• Add in the vanilla essence and eggs yolks and use slow speed to “mix” until well mixed. Eggs yolk should be added one by one and scrap the bottom of the bowl to ensure no unmixed egg yolk settled at the bottom of the mixing bowl.

• Off the machine and bring out the mixing bowl.

Note:

You can use the same mixing bowl that you beat the egg white earlier. You need not to wash the mixing bowl before you placed your butter and sugar – Tips 2. This is only possible if you beat the egg white earlier that the butter batter. But you have to be fast because you do not want the egg white to lose the air support. Most recipes will ask you to use another clean bowl and beat the egg whites just before you fold the egg whites. Theoretically, this is correct but the error of my suggestion will not have a material impact on the cake you bake! Therefore, if you like short cut and avoid washing, you can follow my method. 

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Folding of flours and egg whites…..

• Use a big metal spoon or wooden spoon or a spatula, quickly and swiftly fold in fresh milk and the sifted flours. Alternate between fresh milk and sifted flours.

• Once well mixed, fold in the egg white swiftly and lightly until the batter are smooth.

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The Making of Zebra Patterns….

• Separate the batter into two portion. Put the sifted chocolate powder in one bowl and use a metal spoon to stir lightly until well mixed. Stirring action is just like folding of flours and it should be quick and light.

• In the greased cake tin (note that I have also slightly floured it but this is optional), start with 4 big tablespoons of the beige batter. Add 4 tablespoons of chocolate batter on top of the beige batters. Shake it slightly so that the batter spread over a wider surface. Add another 3 tablespoons of beige batter on top of the chocolate batters follow by 3 tablespoons of chocolate batter on top of the beige batter. Do the same for the next step using 2 tablespoon and finally one tablespoon until all the batter have finish. In the event you still have left over, just create another pattern with the batter that you have!

• Shake the baking tin slightly and baked at 180 degree Celsius from the first 30 minutes.

• Reduce the temperature to 150 degree Celsius and bake for another 15 minutes or until the top turn yellowish brown and until a skewer comes out clean.

• Transfer it to a wire rack and let it cool for at least 1 hour before cutting the cake. It is best to let it rest overnight if time permits.

Note: My cake still have cracks but subsequently dropped back to become flat top.

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CONCLUSION

This is an easy to remember recipe due to constant weights used. Nothing much that I need to say here as most of the detailed steps have been covered in this post. Hope you try and let me know whether the cake is delicious. Have a nice day and cheers.

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