New Kids' Videos - Hermie and Friends

Hi kids... and parents

Recently, I accidentally stumbled upon this at a video store at Block 709, Ang Mo Kio Central outside Ban Cheong (Behind AMK Hub) and my kids loved it so much, they wanted to watch more. I'll be visiting Mr Tan, store-owner really soon these days again to get more.

Here's one of them, by Max Lucado:

Hermie and Friends, Buzby and The Grumble Bees


and another for the fun of it...

Hermie and Friends: The Common Caterpillar


Enjoy!
God bless you all!
Jennifer

Jennifer's Chocolate Lover's Cheesecake

Hi Friends

Just made a batch of these "heavenly" chocolaty cheesecakes for my ex-colleagues last week and they kept asking for the recipe - an adaptation of Chocolate Lover's Cheesecake from Kraftfoods:



Sorry for the bad photo-taking.

Filling (amount variation from original recipe) -340g PHILADELPHIA Cream Cheese, softened -¾ cup sugar -¾ tsp. vanilla -3 eggs -151g TULIP Dark Chocolate Compound, melted, slightly cooled Base (Sugar Dough Crust – 1/3 needed) Recipe from ”Yummy Cheesecake” by Kelly Tang -200g softened salted butter -100g icing sugar -1 egg For a chocolate base, add to above: -6 tsp Chocolate Flavoured Emulco* -150g TULIP Dark Chocolate Compound *More, if you love really chocolaty

Sugar Dough Crust, Base Method:

(Makes 3 sugar dough crusts for 8” pan)

1. Beat butter and icing sugar until well combined. Add in egg and beat well.
2. Lastly add in flour and vanilla and mix into a dough.
3. Press dough onto a 8”/20cm round springform pan** and prick some holes with fork. Bake at 150-160°C (300°F) until golden brown. Leave to cool.

** I used a 7”X10” cake tin lined with grease paper, extended over sides of tin.

Cheesecake Filling Method:

PREHEAT oven to 170° C (325°F). Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs (one at a time); mix just until blended. Stir in melted chocolate. Pour into crust.

BAKE 40 min. or until center is almost set; cool.

REFRIGERATE several hours or overnight. ** Remove cheesecake from cake tin by pulling on the grease paper. Cut into squares or as desired. Store any leftover cheesecake in refrigerator.

The original recipe calls for an Oreo crust which is pretty "heaty" if you are watching the heatwaves in the atmosphere or your inner body heat.

I even tried adding extra Oreo quarters into and on top of the (original recipes) cheesecake mixture to give it the extra "crunch" which is a hit with kids; and equally for the adults too.

Check out the original recipe for the extra tips and variation suggested by Kraftfoods. Do check out their video on Cheesecake Basics.

Bon Appétit!

Love, Jennifer

Belated Mid-Autumn Festival (Part 2)

Hello there again,

Here's a few others we did or learned:

Yogurt Fruity Truffle Snowskin Mooncakes
- learned from Phoon Huat's Chef.

White Coffee Agar-Agar Mooncakes

- homemade.

Flaky Yam Mooncakes - homemade.

Thousand Layer Yam Mooncakes - homemade.
(Not really successful as the paste is like stiff mochi with peeling skin!)

Thousand Layer Rosella Mooncake
- Made by Mdm Chee at the class.
(Not a very clear picture, sorry!)

Last year was all about Snowskin Mooncakes - Blueberry, Chocolate and Rum - learned from Phoon Huat's Chefs... just need to refrigerate overnight and they are firm enough to be handled.

We also learned from a friend on Baked Mooncake but yet to do it on our own ... finding them a little too tedious and also the time for it to futher "oiling" period after it's baked... thus, also time-consuming.

Here's all for this year. Next year, we'll see what we want to try out ... probably more Agar-Agar and Snowskin recipes.

Enjoy!

Belated Mid-Autumn Festival (Part 1)

Hi friends!

Been awhile since we had posted anything... just to update the most recent activities... mooncakes, anyone? (Above... assorted snowskin mooncakes.)

Been running crazy between various mooncakes making classes these past weeks before the actual date and here's some of the great results:

Tiramisu, Black Forest & Peanut Butter Agar-Agar Mooncakes
- Made by Mrs Chee at the class.

Crystal Jade Peanut Butter Agar-Agar Mooncakes - made by us at home.

Royal Kaya Agar-Agar Mooncakes - made by us at home.

Rosella Muah Chee Flaky-skinned, Rosella Snowskin & Baked Durian Mooncakes
- baked by Mdm Chee at the class we attended.

Baked Macadamia & Pine Nuts Mooncake
- learnt by me from Phoon Huat's chef.

We will put in a few more pictures in awhile as this page is overloaded...haaaa....
Enjoy!
Signed, Mummy Jennifer and son, Jasper.