Japanese Cheesecake

My birthday cake!

Based off of a very popular online recipe, I made a wiggly, jiggly, delectable cake that was very memorable.

I’ll link to the original, and just add my tips to make it.

  1. Read the recipe all the way through before you do anything.
  2. Prepare your ingredients, because once you get going, it can be pretty involved.
  3. Follow the instructions, and DO use a springform pan (if you have one)but also,  do put  foil tightly around the bottom to prevent leakage. Don’t forget the parchment paper so removing the cake from the pan goes smoothly.

According to Tasty’s recipe:

Ingredients

for 6 servings

  • ½ cup (130 mL) milk
  • 4 oz (100 g) cream cheese
  • 7 tablespoons butter
  • 8 eggs, yolk
  • ¼ cup (60 g) flour
  • ¼ cup (60 g) cornstarch
  • 13 large egg whites
  • ⅔ cup (130 g) granulated sugar
  • parchment paper
  • strawberry, to serve
  • powdered sugar, to serve

Preparation

  1. Preheat oven to 320°F (160°C).
  2. In a small pot over medium heat, whisk the milk, cream cheese, and butter until smooth. Remove from heat and cool.
  3. In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream mixture, stirring until evenly combined.
  4. Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
  5. In another large bowl, beat the egg whites with a hand mixer until you see soft peaks when lifting the mixer up from the egg whites. Gradually add the sugar while continuing to beat until you see hard peaks when lifting the mixer up.
  6. Take about ¼ of the egg whites and fold them into the egg yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
  7. Place a 4-inch (10-cm) parchment paper strip around the edge of a 9×3-inch (23 cm) cake pan that is already lined with parchment at the bottom. If you are using a springform pan, make sure to wrap the bottom and sides completely in foil, twice, to prevent any leakage.
  8. Pour the batter into the parchment-lined pan and shake to release any large air bubbles.
  9. Place the filled pan into a larger baking pan or dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch (2-cm) with hot water.
  10. Bake for 25 minutes, then reduce the heat to 280°F (135°C), and bake for another 55 minutes, until the cake has risen to almost double its height.
  11. Remove from oven, and carefully, invert the cake onto your dominant hand and peel off the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more.
  12. Sprinkle the top of the cake with powdered sugar, slice, and serve with strawberries while still warm!
  13. Enjoy!
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The Lady of Shallots

I love shallots. They have such a soft buttery onion flavor. Super tasty in chicken salads, etc.

They’re pretty much my favorite allium.

What a cute little shallot, am I right?

Problem is: shallots are darn expensive. They’re no caviar, but $3 for a handful of bulbs is a bit steep when onions are so cheap.

So, what’s a stir-crazy shallot-loving gardener to do? Grow my own, of course!

Just buy a few from the store (make sure they have some roots, even just teeny trimmed roots will grow again!)

Put them in the top of any pot of dirt that gets sun and water. That’s it! If you’re patient, you should be seeing green shoots and white roots in no time.

This should work for onions, green onions, several other groceries with varying degrees of success. More grocery store gardening adventures to come!

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Amazing Cookie Cupcakes

Oh, Pinterest Recipes. I have yet to be steered wrong by a recipe I’ve found on Pinterest.

What is it this time, you may ask?

Chocolate chip cookie cupcake.

For some reason, carrot sticks are a perfect companion to these!
For some reason, carrot sticks are a perfect companion to these!

Oh, yes.

I just couldn’t resist taking a bite out of this lovely thing while it was hot.

I found the truly wonderful recipe here. It was a great idea, but as I read it, all I could think was… “does it have to take so long?”

It didn’t. Once I mixed everything together, (with mini chocolate chips in the place of normal ones) the dough was so thick, I didn’t think it needed to chill. I patted the dough down into greased muffin tins, and baked the whole batch (8-10 cupcakes) for 15-20 minutes. Don’t let it cool. You’ll miss out.

From first glance to first bite, all in under an hour! Time to kick back and enjoy the delicious “fruits” of my labors. 😀

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