Archive for the ‘desserts’ Category

Heylo~! It’s the 3rd round of Iron Cupcake: Earth and this month’s special ingredient is CHEESE. So what better cheese than cream cheese?! I know this probably won’t be the most original but I haven’t made cream cheese in a while and this is a perfect excuse. HAHA.

before frosting

before frosting

So for the cupcake, I decided to use Strawberry Jam. Yes, jam. Why? Well, strawberries aren’t exactly very cheap here and I don’t want them to go all moldy in the fridge because I have the tendency to forget about them.. Hehe.. Now as for the frosting, I had to use Whipped Cream from the can as the heavy cream brand I used and I think the only one available is apparently made in China and you know with all the milk scandal and stuff ;).

Well anyway, I also made some variations on the cupcake like the graham cracker-creamcheese and the cake batter on top and vice versa, as well as just the strawberry batter and a dollop of creamcheese in the middle. Yes, I’m a rather big put-directly-into-the-batter kind of person (remember this?).

Either way you assemble it, the cupcake taste GOOOOOOOD! The cake really tastes like strawberries plus the creamcheese is just delightful and don’t forget that extra crunch from the graham crackers!

Here’s the recipe:


Cake batter:

1/4 cup strawberry jam
2 tbsp milk
1/2 cup AP flour
1/4 tsp baking powder
1/4 tsp salt
1/4 cup butter, melted
1/4 cup brown sugar
1 egg
1/4 tsp vanilla
2 tbsp milk
1/4 cup oil

Graham Cracker Crust:
1/2 cup graham crackers, crushed (may need more)
1/4 cup butter, melted

Cream cheese filling:

1 cup (1 8 oz. package) cream cheese, room temp.
1/4 cup sugar
1 tablespoon milk

-Preheat oven to 180C
-In a small bowl, heat strawberry jam and milk in microwave for about 30 seconds. Mash the jam and set aside.
-In another small bowl, sift flour, baking powder and salt.
-Whisk together butter and sugar. Add egg then vanilla and milk.
-Fold half of dry ingredients. Add oil. Fold rest of dry ingredients. Fold in strawberry-milk mixture.
-Mix melted butter and graham crackers.
-Cream cream cheese. Add sugar and milk.

-Bake for 15 minutes.

Assembly #1: (graham-cheese-batter)
-Mold 1 tbsp of graham crackers onto bottom of cupcake liner.
-Take 1 1/2 tbsp of creamcheese and place it on top of the graham cracker layer.
-Pour about 2 tbsp of strawberry batter on top or until it’s filled.

Assembly #2: (batter-grahams/cheese)

-Pour batter halfway into the liner. Sprinkle some crushed grahams and add a dollop of the creamcheese.


1/4 cup strawberry jam
Your favorite ready whipped cream in a can

-Heat jam until very soft, let cool.
-Spray whipped cream on the cupcake. Drizzle a bit of the strawberry mixture and garnish with crushed grahams.

So if you like my entry, you can vote for me (;D) on October 26 over at No One Puts A Cupcake In The Corner. And just before you leave, if you’re interested in entering, you have a chance on winning these fabulous prizes:

ETSY artist ART ON THE MENU with her awesome little cardboard cupcake, her link is: http://www.etsy.com/shop.php?user_id=5738002 and a pair of cupcake earrings from Lots of Sprinkles at http://www.etsy.com/shop.php?user_id=6057281. As an added bonus for October only we have a sassy and sweet T from Bakelove Bakewear, http://www.bakelove.com/cupcake_t-shirt.html. Last and certainly not least, don’t forget our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS, http://www.fiestaproducts.com, HELLO CUPCAKE by Karen Tack and Alan Richardson, http://blog.hellocupcakebook.com, JESSIE STEELE APRONS http://www.jessiesteele.com; the CUPCAKE COURIER http://www.cupcakecourier.com; TASTE OF HOME books, http://www.tasteofhome.com. Iron Cupcake:Earth is sponsored in part by 1-800-Flowers, http://www.1800flowers.com .


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I have to admit when I saw the challenge over at Iron Cupcake, I wasn’t too excited since I’m not exactly a spicy/chili person, but then again, it is a challenge after all and the prizes were just too good to not even attempt xDDD So I thought hard and got inspired from my first blog entry, Creme Brulee. I also wanted to include some fruit So without further adieu, I present to you, my Iron Cupcake: Earth entry!

Caramel Chili Cupcakes (triple C’s woohoo!) with Banana Buttercream Frosting

Now for the taste, the cake is moist and has a nice crunch when you bite it from the caramel. The chili flavor is more of an aftertaste since you can only taste it until after you swallow and then you can feel your tongue and throat getting hot. The frosting goes pretty well with the cake too.

Makes 6 cupcakes


1/3 cup milk

1/4 cup granulated sugar

1/2 cup AP flour

1/4 tsp. baking powder

1/4 tsp. salt

1/2 cup cream

2 egg yolks

6 tablespoons brown sugar

1/2 teaspoon vanilla extract

1 1/2 tablespoon vinegar

2 chilis (I used a local chili called, Sili Labuyong)

1/4 cup vegetable oil

1/4 cup milk


In a small saucepan, heat milk and sugar until it boils while stirring occassionaly. Lower the heat until it thickens. Turn of heat and let cool.

Preheat oven to 350F.

Combine flour, baking powder and salt. Place cream in a mug and heat in microwave til boiling (make sure to cover the mug).

Whisk egg yolks, brown sugar and vanilla. While, whisking continuously, pour hot cream into egg mixture.

In a small bowl, split open chili and mix with vinegar. Discard the chili and the seeds.

Pour vinegar-chili mixture to the egg mixture. Pour the caramel mixture to the egg mixture. Add oil and milk. Add dry ingredients.

Pour batter until 3/4 full into liners. Bake for 20 minutes. Let cool completely before frosting.

Banana Buttercream Frosting

1/2 cup butter

1 cup powdered sugar

1/2 teaspoon vanilla

1/2 cup bananas, mashed

Beat butter and sugar until smooth. Add vanilla and bananas.

So don’t forget and go mark your calendars! The last day to get your entries in is August 29th! And if you wanna join, you can head over to Iron Cupcake:Earth and sign up! You can win COOL prizes like:

Cupcake Courier

Fiesta Products (Head Chefs)

Hello, Cupcake!
by Karen Tack and Alan Richardson

Jessie Steele

Taste of Home Books

Voting begins on August 31, so if you like my entry, vote for me! LOL But if not, that’s okay! Hahahaha xD

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I was craving for some cheesecake and wanted it fast. I searched Recipezaar and found this short recipe and decided to give it a try.

It turned out pretty great!

It was finished within 24 hours and my mom kept bugging me to make another one and so I did and this time I took pics. Enjoy!


crushed graham crackers for crust + 2 tbsp. melted butter

2 (8 ounce) packages cream cheese

1/2 cup sugar

1/2 teaspoon vanilla extract ( I used 1 teaspoon)

2 eggs


Preheat oven to 350F. Prepare 8-inch spring form pan. ( I used two 4-inch pans)

Mix crushed graham crackers and melted butter.

Beat cream cheese and sugar with an electric mixer until creamy. Add vanilla.

Add eggs one at a time.

Pour onto crust. Bake for 40-45 minutes. Turn off oven and prop open the oven door and leave cheesecake for 30 minutes. Refrigerate overnight.

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Cupcake Hero Entry

I’m currently obsessed with cupcakes. There I said it. After weeks of drooling at cupcakes at Food Gawker and Tastespotting, I became obsessed. Then I stumbled upon Cupcake Hero, got excited, signed up, and waited for the July theme. xD

The second I saw the Cupcake Hero theme for July, I immediately started brainstorming for my cupcake. I ended up picking a White Chocolate Cupcake (although you couldn’t taste the white chocolate at all -.-)  with Blueberry Filling, White Ganache (in red) and Cream Cheese Frosting *whew*. One thing I learnt while making this was to be patient when melting white chocolate. The first time, I melted the chocolate on a double boiler and waited for forever and decided to place it in the microwave for 50 seconds. Big Mistake. After 50 seconds, a big brown blob was in the middle of the chocolate. Heh.

I’m not sure if its legal in the rules, but I made the ganache in two colors, red and white to be more with the theme and planned to do the same to the frosting. However, my little helper’s, aka my sister’s, face scrunched up and didn’t like the idea of red ganache and how much more, the frosting xD Aaaand as you can see, I’m not the neatest person you’ll ever meet but I try. xDDD The ganache is pretty much dripping and smudged everywhere. Haha.

The taste, you ask? As mentioned above, the cake didn’t have a  white chocolate taste to it but still tasted quite good. As for the blueberry filling, I have to say it lacked a bit of flavor, somewhat disappointing but that’s just another learning experience ;). The white/red ganache gives it the white chocolate kick. And who doesn’t love a good cream cheese frosting, eh?  Overall, it was a bit too sweet but it did taste pretty good even with the lack of some flavors xD.

For the recipes, I got the recipe for the cupcake here, and the blueberry filling here.

White Ganache

2/3 cup white chocolate chips

1/4 cup cream

Em’s Magnificent Cream Cheese Icing
adapted form the 06/98 Epicurious.com Cream Cheese Icing recipe
1 8oz pkg of cream cheese – room temperature, divided in three parts
2 tablespoons unsalted butter – COLD
1 tablespoon shortening
1/2 teaspoon vanilla extract
1 cup powdered sugar

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I was browsing through my cookbooks thinking of what to bake next aaand I found this. A Warm Mocha Truffle Cake from Melanie Barnard’s Short & Sweet. It looked sooo good in the picture in the book so I just had to try it out! I decided to quarter the recipe (xD) since my family’s been complaining that all I’ve been baking are making them bigger and they want me to start learning how to cook food-food (so expect some chicken/fish recipes in the next couple of weeks!). So anyway, the quartered (is that even a word?) recipe made enough to fill two 2oz. ramekins.

The result? It was really good! It was really soft, somewhere between fudgy and cakey. Hahaha but still really yummy! Don’t forget to top it off with vanilla/coffee ice cream! I, however, didn’t have any vanilla ice cream but had this what we call here, a double dutch ice cream which is basically vanilla with chocolate chunks, nuts and marshmallows but it still worked well.

Here’s the full recipe for you:


4 ounces bittersweet chocolate, broken into small pieces

8 tablespoons (or 1/2 cup) unsalted butter

2 eggs, plus 2 egg yolks

1/3 cup granulated sugar

2 tablespoons all-purpose flour

1 tablespoon coffee liqueur (I used instant coffee, since I don’t have any liqueurs and stuff xD)

ice cream


Preheat oven to 325F. Butter six 5-ounce ramekins. In a small saucepan over low heat, melt the chocolate and butter, stirring often, until the chocolate is nearly melted. Remove from heat and stir until the chocolate is completely melted.

In a mixing bowl, beat the eggs, yolks and sugar with an electric mixer until the mixture is thick and pale in color, about 4 minutes. Beat in flour, 1 tablespoon at a time. Add liqueur and the chocolate mixture and beat until light and fluffy, about 4 minutes more.

Divide the batter among the ramekins and bake until the tops of the cakes are just firm and rounded and the cakes begin to pull away from the sides of the ramekins, about 18-20 minutes. Let the cakes stand for a few minutes, then run a knift around the edges to loosen them. Invert the cakes onto dessert plates. Serve immediately with a small (or big if you like!) scoop of ice cream on top of the cakes.


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Hey there! For my second recipe, I was inspired to make this after seeing this. I’ll have to admit, the picture looked good and made me wanna make my own and so I did! xD Funny thing though, as I finished adding the dry ingredients, I noticed that it was too dry. Turns out I forgot to add the eggs! Smart, right? Anyway, it resulted to this soft dough base with chocolaty hazelnut filling and a slightly crunchy top.


1/2 cup nutella (note: if you want more nutella flavor, increase amount of nutella and lessen chocolate chips)

3/4 cup chocolate chips

2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter, softened

3/4 cup brown sugar

2 eggs

1 teaspoon vanilla extract

*optional: 3/4 cup crushed nuts


Preheat oven to 350 degrees F. Prepare 8-inch square pan lined with wax paper long enough that it comes up across opposite sides.

Melt nutella and chocolate chips on a double boiler. Set aside to cool.

In a small bowl, combine flour, baking soda and salt.

In another bowl, beat butter with electric mixer until creamy. Slowly add in sugar until smooth. Add eggs one at a time then add vanilla. Gradually add dry ingredients until well incorporated.

Take 2/3 of the dough and press thinly onto bottom of the pan. Pour in the choco-hazelnut mixture on top and spread evenly. If you’re putting nuts, sprinkle them on top of the chocolate mixture.

Take the rest of the dough, crumble it then sprinkle on top of the chocolate/nuts. If the dough is a bit wet, add a little more flour to it.

Bake in oven for 20 minutes until golden brown on top. Let cool for 10 minutes.

Transfer to a cutting board and slice. Makes 16 bars.

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First post ever!

Hey there! Welcome to 8 Ounces! Basically, this is where I’ll post what I’ve baked recently and whatnot. xD And I suppose I should introduce myself xD

My name is Kat, I’m 17 years old from the Philippines. I’ve always wanted to bake since attending a baking class back when I was around 9 or 10 years old but after that school took most of my time. Anyway, I’ve graduated high school now and I’ve all the time in the world since I have 7 months left til college starts. So here I am, having recently gotten the foodie blog bug and now I’m writing for my very first entry xD

So for my first ever recipe post, here’s a Classic Creme Brulee. Pretty simple, but I’m just a beginner here so bear with me. Haha. I got this recipe from the Food Network site and tweaked around a bit to match my taste buds.


yields 8 servings in 2 oz. ramekins

Here’s a picture of it after caramelizing xD

Classic Creme Brulee


1 1/2 cup heavy cream

5 egg yolks

5 tablespoons brown sugar

1/2 teaspoon vanilla extract


  1. Preheat oven to 350F. Also prepare eight 2 oz. ramekins and a large pan to fit them.
  2. Heat cream in a saucepan and bring to a boil.
  3. Whisk together egg yolks and sugar. Add in vanilla.
  4. While stirring continuously, pour cream slowly into the egg mixture until well mixed.
  5. Pour mixture through a sieve into a 2-cup measure cup.
  6. Evenly pour mixture into the ramekins and carefully place ramekins onto the large pan.
  7. Fill the pan with hot water until the water comes up halfway the sides of the ramekins.
  8. Bake in oven for 18 minutes or until sides are set but center is slightly jiggly.
  9. Let cool completely before refrigerating for at least 2 hours.
  10. Before serving, sprinkle about 1/2 brown sugar on each serving and caramelize with a torch.

So I hope you’ll try it out sometime and thanks for taking your time to read the post!!

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