Oct 112013

2 years of courtship.

12 years of marriage.

It’s that time of the year again. :)

Having been together for sooooooooo long, we know each other inside out, outside in. Now i truly understand why experts claimed that couples who can brave the first 5 years together, will stay together. But of course, not entirely true because in our case, i think we needed at least 10 years to be so comfortable that during arguments, we no longer shout at each other but simply ignore, walk away and iron things out when we are all calmed and missed each other a tiny bit. Sometimes, we don’t even have to sort things out… because we have came to a very important conclusion that is, once a while, we just gotta let go and agree to disagree.

I still remember those fiery tempers of ours in the beginning of the years. So dramatic. AIYO! Hahahaha! (but that’s mostly me to be honest, hohohoho :P)

Anniversary used to be an event where the husband needed to plan and surprised me with everything. That was Phase 1 for you. Then, Phase 2 came, where i will also need to put in effort because of the lack-off from the husband. Now? It all boils down to me, the planning, the surprise.. heck, i don’t think i’d even throw a fit if the husband ever forgets! YES.. that’s how zen i am now. *grin* I think i’ve grown up! Like finally.. hurhurhurhur…

This year, i’ve arranged for a dinner date tomorrow night because i know the husband prefers the weekend.. and then, i’ve something else up my sleeves too! ;)



All because Darcy mentioned that he missed my cheesecake, chocolate cheesecake to be more precise, not once, not twice, but more than thrice!

I made an effort to prepare the crust in advance and hid it in the freezer. All i needed to do today was to whip up the filling and do the decoration (the inspiration came when the cake was in the oven! cos i didn’t plan on decorating in the first place. heh), after an enjoyable brunch date with Corsage and her little girl. Quite a breeze i must say.. except for the chilling part which needs no effort but very time consuming — which also means, no nice photography. By the time the cake is ready, it’d be 9pm and really, what photography at 9pm?!? (edited : i managed to do some decent shots after all. Wheeeeee!)

A soulmate :

It’s like a best friend but more. It’s the one person in the world who knows you better than anyone else. That someone who makes you a better person. No, actually they don’t make you a better person. You do that by yourself because they inspire you. A soulmate is someone you carry with you forever. It’s one person who knew you, accepted you and believed in you before anyone else did or when no one else would. And no matter what happens, you’ll always love them and nothing could ever change that.

~ Dawson’s Creek

Of course, that’s not saying that we have good times every single day. Life is not a bed of roses, realistically speaking. We have many ups and downs, we have braved many storms and tsunamis, we have many times hated each other to the core, we argued, we fought, we bickered. But, we have also laughed, grinned cheekily, teased, adored each other so much that no words could ever express it, we have and are still doing house chores together, just the 2 of us — i find it rather romantic. haha! — we make holidays fun! (i think he’s the best holiday partner i’ll ever have because not because we’re alike, but more because we know when to give and when to take. :)) Yup, we make it a point to go away for holiday together every year.. just the 2 of us minus kids, oh boy… so fun!

Some say, the best partner is someone who’s different than what you are. Well, that’s Darcy and i for you. We are, as different as chalk and cheese. At many points of time in my life, i used to think.. things will never work out for us because we are really very very different. Different hobby, different personality, different character, different passion, different parenting style… different everything! But as we mature (or in this case, i mature), i realized that the real key to a perfect relationship/marriage is not to find someone who is alike but to learn how to blend in, to give and to take, and to keep quiet when you need to (but can retaliate at a later stage when the other party has cooled down, hahaaha!).

Importantly, the husband adores (ahem, because i’m really quite adorable) and loves (ahem, because i’m rather loveable too. muaaahahahahahaa!) me to bits and pieces. He has never stopped loving me from day 1 and he is someone who will never give me up. I know it’s kinda bold for me to say that because we’ll never know what’s gonna happen tomorrow… but somehow, i just know? Hurhurhur. He makes effort to paint my life with colours. My life for the past 14 years has been outrageously colourful. I don’t remember having a single dull day whenever i’m with Darcy. He’s fun to be with. He’s funny, he’s got sense of humour and he loves teasing me. He doesn’t look it, but he is. He’s just painfully shy with outsiders and friends. Heh!

But right now, i’m pissed at him for saying things that he shouldn’t have just because he has nothing nice to say. Grrrrrrrrrr!

Happy 12th Anniversary, gip. Hope you are loving the cake, otherwise.. no more cheesecake for you! HA!


Chocolate Cheesecake


  • Oreo Cookies 140g, without the cream [i had to use digestive since i didn't have any oreos at home but do use Oreos, more visually pleasing]
  • Butter, melted 70g

Finely ground the biscuit. Pour warm butter over biscuit. Toss well to coat mixture with butter. Press firmly into an even layer on the bottom of pan. Freeze for at least half an hour.


  • 500g cream cheese
  • 75g castor sugar
  • 2 tbsp cornstarch
  • 2 eggs
  • 150ml whipping cream
  • 55% chocolate, melted
  • 2 tbsp Baileys, optional


Beat cream cheese and sugar until creamy. Add eggs one at a time, mixing until just incorporated before adding in the cornstarch. Gradually add cream, chocolate and baileys. Be careful not to over mix because we want to incorporate as little air as possible (to prevent cracking).

Bake* at 150C for 60-75 minutes or till the edge of filling is set and center is slightly wobbly. Cool on rack for 5 minutes.


  • 1 cup sour cream
  • 2 tbsp sugar
  • 2 tbsp milk

Using hand, whisk together (very gently to prevent air bubbles) sour cream, sugar, and coconut milk in a bowl, then spread on top of cheesecake and bake 5 minutes at 150C.

Cool cheesecake completely in pan on rack, about 1-2 hours.

Cover and chill until cold, for at least 4 hours.


Verdict : everyone loves the cake very much! complimented it non-stop…. but methinks, it’s because i haven’t baked any cheesecake for like.. 2 years?! HEHEHE!

Mar 122013

It’s my boy’s birthday today and yet, we’re not around to celebrate it with him due to some undesirable last minute changes made to the trip. Poor him! :(


Happy 11th Birthday, darlinggggg… *hugs & kisses*

Boy1 is sensitive and sweet, too sweet sometimes. Grin. I remember when i was feeling down a couple of weeks ago.. he said, “I rather you’re angry with me than being sad like this. At least, when you’re angry, you’re not so sad. You’re just angry. Seeing how sad you are now made me sad too, mom”. Then, he continued, “Why not i make you angry now? That way, you won’t be sad anymore?”. LOL!

When he got to know that we will not be around during his birthday, he was a little upset. Still, he quietly told me that his ultimate birthday wish is for the husband and i to have a fantastic time in Japan, Like a Honeymoon, he said. He requested, Mom.. do check out the hot spring for me please and my eyes twinkled a little. Little did he know that we will indeed be at the onsen on his birthday! I’m so gonna surprise him with short videos which i will send over on today. :)

So yeah, this Blueberry Cheesecake post is specially dedicated to my firstborn, who loves me so much so that it pains me when i fail to reciprocate (physically) sometimes. Bad mom, i am. I am.

Why blueberry cheesecake?

Because my mom loves cheesecake.

She was staying at my place for about a week when i decided i wanted to bake her something she loves. Usually, the only bakes that i can tabao back to her is butter cakes, which can withstand rough journey. She ever requested for cheesecake but i told her that it wasn’t possible. When she got to know that i was gonna bake her a blueberry cheesecake, she was as pleased as punch. :)))))

Blueberry Cheesecake

for 8″ cake


Digestive biscuits 140g
Butter, melted 70g

Finely ground the biscuit. Pour warm butter over biscuit. Toss well to coat mixture with butter. Press firmly into an even layer on the bottom of pan. Refrigerate for an hour.


500g cream cheese
110g castor sugar
2 tbsp plain flour
1 tsp vanilla essence
2 tsp lemon zest
3 large eggs
30g homemade yogurt/ whipping cream


500g blueberries
150-200g sugar
zest and juice of 1 lemon
2 tsp cornstarch


1. Beat cream cheese and sugar until creamy. Beat in flour until smooth. Add eggs one at a time, mixing until just incorporated. Gradually add yogurt or whipping cream and lastly, add all other ingredients until well mixed.

2. Bake at 150 (depending on your oven) in water bath for 1 hour 30 minutes or till the edge of filling is set and centre is slightly wobbly. Cool on rack for 5 minutes.

3. In a small bowl, combine the lemon juice and cornstarch and set aside. In a medium saucepan, combine the blueberries, sugar. Bring to a boil over high heat. Reduce to a simmer and stir in lemon juice and cornstarch mixture. Stir until the sauce thickens slightly.  Cover to keep warm and set aside.

Note :

Please, please let your blueberry sauce to sit around, cooled and thickened before pouring it over. I didn’t have the luxury to wait at that time i shot these photos as we were rushing out so, i didn’t wait and poured it straight. Result? Watery sauce which isn’t so pleasant to the eyes. :(


The blueberry sauce is more than enough to cover the whole cake.

So, what do you do with leftover?

Lemon Ricotta Pancakes with Blueberry Sauce of course!!! *wink*

You know i love cheesecakes. Of course i’ll say, SO GOOD!!!! Hahaa!

Mummy loved it so much that she had 3 slices on that very day, followed by 1 more slice the next day. Dang, it’s truly a joy to bake for good people who enjoy your goodies hor? :)

Hopefully boy1 is having a great time with his grandparents and aunt… & brothers… Gawwdd, i feel so awful as i draft this pre-Japan. SO AWFUL!!!! :`(

Apr 292011

do pardon my 3 days old cake! procrastinated too long before i decided to do up the white choc + dark choc shavings

Another something that was thrown together to free up my freezer space!

I’ve had the chestnut puree up there in the freezer for the longest time — Pssttt, since my Mont Blanc cake! But since the puree was still in its tip top flavour (i tested :P), i decided to go ahead and whip up something which i had concocted in the head ever since i threw my purple sweet potato puree up there 2 weeks ago.

Because i didn’t want sour cream topping on it, i had to think of something to replace it. Initially, i wanted dark chocolate ganache but i thought the taste will not sit that well with chestnut and sweet potato. Then i thought of white chocolate!

I didn’t have a recipe to whip up white chocolate + fresh cream, so it was done pretty anyhow. My first attempt was quite a disappointment. It was too soft, the shape doesn’t hold at all. But instead of throwing it away, i turned it into something friggin’ decadent – White Chocolate Crème which i failed to guard. Failed to guard from the monster in me. Haha!

Out of 4 cups, which i was supposed to photograph the next day to share on this blog, i finished 2. As for the other 2 cups, i couldn’t possibly say no the boys right, since the mother was eating it herself! Heh!

But something good did happen out of it though. Because of this kitchen disaster, i won a FN goody bag from Food Network Asia!

Chestnut & Sweet Potato Cheesecake with White Chocolate


  • Oreo Cookies 140g, without the cream
  • Butter, melted 70g

Finely ground the biscuit. Pour warm butter over biscuit. Toss well to coat mixture with butter. Press firmly into an even layer on the bottom of pan. Freeze for at least half an hour.

Chestnut Cheesecake

250g cream cheese
2 eggs
2 egg yolks
1/3 whipping cream
1/2 tsp vanilla extract
1 tbsp rum
1/2 cup chestnut puree, sweetened

Beat the cream cheese until smooth. Add the eggs and egg yolks, beating them in one by one until they are incorporated into the cream cheese. Pour in the whipping cream, vanilla extract and rum, and beat again until smooth and creamy. Finally fold in the sweetened chestnut purée.

Pour the cream cheese mixture into the prepared crust and bake for 25-30 minutes at 150C on the lowest rack.

Sweet Potato Cheesecake

250g cream cheese
40g castor sugar
1 egg
75ml cream
1/4 tsp salt
3/4 cup sweet potato puree

Beat cream cheese and sugar until creamy. Add egg, mixing until just incorporated. Gradually add cream, alternate it with mashed sweet potato and lastly, add salt. Be careful not to over mix because we want to incorporate as little air as possible (to prevent cracking).

Bake at 150C for 45-60 minutes or till the edge of filling is set. Cool on rack completely before refrigerating.


Verdict :

Well, if you love cheesecake, you’ll love this.

I heart the chestnut cheesecake quite a bit. Though subtle, i could still taste the chestnut. As for the sweet potato cheesecake, my first thought was, eh?!? rose flavour?!?! You can’t really detect the sweet potato incorporated in it. Perhaps because sweet potato doesn’t have any distinct taste? *shrugs*

So, eating this cake layer by layer is a big no no, but then.. who eats cakes like these layer by layer?!?!

You do take 1 mouthful don’t you? You know, a spoonful of everything together [oreo crust, chestnut cheesecake, sweet potato cheesecake and white chocolate fresh cream with dark chocolate shavings] ?

If you do, then this cake is absolutely irresistible.

You really just can’t stop at 1 slice!

I’m submitting this to Aspiring Bakers #6: Say Cheese! (April 2011) hosted by Jean from Noms I Must for the first time!