Banana-Walnut Crumb Muffin

I love banana cake, and I love the crunchy crumbs on the top of the muffin.

So this time I combined both of my favorites together - Banana Walnut Crumb Muffin!

It is really simple, and even don't need an electric mixer to make it.

I had one recipe of the crumb topping from Crumb Boss before, but unfortunately I lost it. 

That is very crispy and crunchy crumb that I ever had.

But I rarely can remember the ingredients she used, and I came out the similar version from her recipe,

and the texture and taste are so close.

So here we go for the ingredients and steps, and lets get started......

INGREDIENTS:

For The Crumb:

1/3 cup Packed Brown Sugar

2 tbsp All-Purpose Flour

1/4 tsp Baking Soda

1/4 tsp Cinnamon Powder

1 tbsp Butter

For The Muffin:

1 1/2 cups All-Purpose Flour

1 tsp Baking Soda

1 tsp Baking Powder

1/2 tsp Salt

65g Walnuts

3 Large Bananas

1/2 cup Castor Sugar

1/4 cup Packed Brown Sugar

1 Large Egg

1/3 cup Vegetable Oil / Melted Butter

1 tsp Vanilla Extract

1 tbsp Milk

METHODS:

For The Crumb:

1. In a small bowl, mix all ingredients with a fork until evenly distributed and crumbly in texture. Set it in fridge for prepared use.

For The Muffin:

1. Preheat oven to 375°f / 190°c. Line the muffin papers on 12 muffin cups.

2. Toast the walnuts in the oven about 4-6 minutes, each 2 minutes slightly shake the tray or use a spoon to stir around to prevent burns.

3. In a large bowl, combine the flour, baking soda, baking powder, and salt. Set aside.

4. In another bowl, mash the bananas with a fork.

5. Beat in the egg, sugars, melted butter, milk, and vanilla into the mashed banana. Stir until well combined.

6. Pour the banana mixture into the flour mixture, combine it with a spatula or wooden spoon just until moistened. Add in the toasted walnut and combine together. Don't over mix.

  

7. Evenly scoop the batter into prepared muffin cups, and sprinkle the crumbs on the top. Bake it about 18-20 minutes, or until it set.

No-Bake Oreo Cheesecake (Glutin Free)

I had tried so many times to make a no-bake cheesecake, and I also failed so many times.
My cheesecake doesn't set, the texture is just like a thick cream.
I keep searching for the demonstration of making it, and I finally found on Allrecipes channel.
I substituted the cream cracker base to the Oreo base.
In this recipe, I mix the Oreo cookies with some cream crackers.
It is because I don't like it too sweet.
And then for the topping, I just simply put some Oreo cookies on top.
It is totally up to you and what you like.

Here is the ingredients you need, and just follow the methods......

Ingredients:
For the base:
35g Oreo Cookies (whole cookie with cream filling)
30g Cream Crackers
30g Packed Brown Sugar
1/4 tsp Ground Cinnamon
50g Butter, melted
For the filling:
250g (1 package) Cream Cheese (I'm using Philadelphia)
5ml Lemon Juice / 1tsp Vanilla Extract (optional)
235ml (1 cup) Heavy Whipping Cream, room temperature
30g Castor Sugar
30g Oreo Cookies (whole cookie with cream filling), crash
For the topping:
4 pieces of Oreo Cookies (separated and remove the cream filling)

Methods:
For the base:
1. Put the cookies and crackers inside a ziploc bag, punch it with a rolling pin until its becomes crumb. If you have a food processor, you may just work with it.
2. In a small bowl, stir together the cookie crumbs, brown sugar and cinnamon.Add melted butter and mix well. It will become like a wet sand.
3. Press the wet crumbs into the bottom of an 8 inch springform pan evenly with hands, to make it more pack, you may use a glass to help. Chill in refrigerator until firm, around 30 minutes.
For the filling:
1. In a mixing bowl, beat the cream cheese and lemon juice/vanilla extract together until soft.
2. Add whipping cream and beat with an electric mixer until the batter becomes thick.
3. Add the sugar and continue to beat until STIFF.
4. Finally add the Oreo crumbs, combine with spatula or wooden spoon slowly.
5. Pour the mixture into the chilled base, and top with the Oreo cookies.
6. Chill it at least 4 hours. For best result, chill it overnight.

Chocolate Pots de Crème

It's been a while I didn't update my blog because I was busy on my final exam. 

Actually this dessert I was made before my exam start, it's fast and simple. 

The texture is between mousse and pudding, when put inside your mouth, it will immediately melted without any bites. Mmm~ mmm~ =)

Here we go for the recipe and lets get started......

Ingredients:

1/2 cup (120ml) Heavy Whipping Cream

1/2 cup (120ml) Full Fat Milk

1/2 tsp Instant Coffee Powder (optional)

60g Semi Sweet or Bittersweet Chocolate, finely chopped

1 Large Egg, room temperature

2 Large Egg Yolks, room temperature

1/4 cup (50g) Castor Sugar

1/2 tsp Vanilla Extract

Methods:

1. Preheat oven to 300°f or 150°c.

2. In a heatproof bowl beat the egg, egg yolks and sugar until thick and pale, about 1 to 2 minutes.

3. Meanwhile in a saucepan, over medium heat, bring the cream, milk, coffee powder, and chocolate just to simmer (the cream just begins to bubble around the edges).

4. Gradually pour the hot cream into the egg yolk mixture, making sure you keep whisking constantly so the eggs don't curdle. Stir in the vanilla extract.

5. Pour the mixture back into the saucepan and stirring constantly, heat the mixture just until hot to the touch.

6. Strain the warm mixture into a large bowl, and then evenly pour the cream into a ramekin or heatproof container. 

7. Prepare a water bath by carefully pouring enough boiling water comes about halfway up side of the ramekins.

8. Cover with a piece of aluminum foil, cutting a few slits in the foil to allow the steam to escape. Bake for about 30-40 minutes, or just until it set.

9. Remove the cream from the water bath and cool to room temperature, about an hour. Cover and refrigerate for at least 6 hours, preferably overnight.

10. It can be served with whipped cream and shredded dark chocolate.