Homemade Blueberry Sauce 自制蓝莓酱

I have bought some fresh blueberries from AEON grocery store few weeks ago, I got it with promotion price during that period. The original price is about RM19.99 per box, but the promotion price is only RM7.99. 

I bought extra more than I need, and then keep them in the freezer. The first batch I used to make blueberry pancakes and muffins. So this time I use the second batch which the frozen one to make the blueberry sauce. The frozen blueberries contains more water, so you may reduce some little bit of the water when you make the sauce.

One more thing, before you start adding the sugar, you may try the sweetness of your berry first, so you can adjust the sweetness of your sauce that you desire. Mine was not very sweet, so I add about 1/3 cup of sugar for 1 cup of berries.

I made this sauce for my pancakes topping and also used this for the cheese tarts' pattern. The longer you cook the thicker sauce you may get. 

Ingredients:

1 cup      Fresh / Frozen Blueberries

1/3 cup      Sugar

1/4 cup      Water

1 tsp      Cornstarch (cornflour)

Pinch of Cinnamon Powder (optional)   

材料：

1杯      新鲜 / 冷冻蓝莓

1/3杯      细砂糖

1/4杯      水

1小匙      玉米淀粉

少许      肉桂粉 （可选）

Methods:

1. Place all the ingredients except cinnamon in a saucepan over medium low heat.

2. Gently stir until the sugar had dissolved. 

3. Cook (simmer) the sauce until the liquid thickens and becomes clear.

4. Stirring occasionally, about 8 to 10 minutes. 

5. Lastly, stir in the cinnamon powder and continue to cook about 2 minutes more.

6. Remove from heat, let it cool and then cover and refrigerate for up to a week.

做法：

1. 将全部材料，除了肉桂粉，放入小锅中用中小火煮。

2. 轻轻搅拌至糖溶解。

3. 煮至酱汁变稠，并变得清晰。

4. 偶尔搅拌一下，约8至10分钟。

5. 最后拌入肉桂粉，继续煮约2分钟。

6. 起锅放凉，然后覆盖和冷藏。可以储存长达一个星期。

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.

Cinnamon Rolls

I was craving for cinnamon rolls since 4 days ago.

I wanted to smell it and taste it badly.

Even I made the cinnamon powder by myself, because I couldn't find it around my house. :p

The fresh cinnamon powder will provide more taste and smell for the cinnamon rolls.

Here we go, and let's get started......

Ingredients:

2 1/4 tsp Instant Dry Yeast

3/4 cup Milk

1/4 cup Castor Sugar

1/4 cup Warm Water, around 70°c

1 Egg

1 tsp Salt

1/4 cup Butter, melted

4 cups All Purpose Flour

For the Filling:

1/3 cup Unsalted Butter, room temperature

3/4 cup Brown Sugar

1/4 cup Castor Sugar

1 1/2 tbsp Cinnamon Powder

Method:

1.In a small bowl, combine the warm water and 1 teaspoon of the sugar, sprinkle the yeast over the top. Set aside and let it sit for 5 minutes until it become foamy.

2. In a mixing bowl, mix up the milk, the rest of the sugar, egg, and melted butter.

Stir it until combined. Pour over the foamy yeast mixture into the egg mixture, stir till well combined.

3. Mix up the flour with salt, divide to 2 portions.

Add the first portion of flour into the wet mixture, combine it with a standing / hand mixer which fitted with a dough hook. 

4. Add another portion of flour, knead it with hand until its form to a soft and smooth dough. It will takes around 10-15 minutes.

5. Place the dough in a oily bowl and cover with plastic wrap or a cotton. Place it in a warm area about 2 hours, let it rise to double size.

6.When the dough doubled in size, punch it down and roll it out onto a floured surface into 15x9" (38x23cm) rectangle.

7. Spread the soft butter over the top of the shaped dough.

8. Mix the cinnamon powder with the sugar. Sprinkle evenly over the top.

9. Starting from one of the long side, tightly roll the dough into a roll form.

10. Cut into 14 to 16 slices (make sure they are even), place them cut side down in a well buttered baking pan. Cover it with plastic wrap or a cotton, place it in a warm area again about 1 1/2 hour. 

Meanwhile preheat the oven to 350°F or 180°C.

11. Once risen, brush them with some melted butter. Bake them for about 30 minutes or until golden brown. 

Enjoy the smells all over your kitchen, or even your living room!