Blueberry Mini Cheesecake

这是我第一次尝试烤cheesecake. 虽然我不是很喜欢吃cheesecake,

不过小Q爱吃那就试一试吧。味道也很不错哟。

食谱是摘自joyofbaking, 不过我已经改良成比较适合我们的口味。

因为是摘自网上所以就直接用英文好了。

Crust Ingredients

150g digestive biscuit

1 tablespoon sugar

4-5 tablespoon butter

Cheese filling

500g cream cheese

90g sugar(original recipe 130g)

1/8 tsp salt

2 large eggs

1tsp vanilla extract

1/2 tsp lemon zest

1/2 cup sour cream

1/3 cup blueberry jam (warmed)

Lets start!

1. Preheat the oven to 150°. Line a standard 14-cup muffin pan with baking cups. Crush the digestive biscuit and mix with butter and sugar. Process until fine crumbs form. Spoon the crumbs into the prepared baking cups and press with the bottom of a glass to compact. Keep in fridge for 10 minutes, or until almost set.
2. Meanwhile, in a medium bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the rest of the ingredients one by one from salt to sour cream.
3. Pour the cheesecake batter into the baking cups, filling them three-quarters full. 
4. Place 1/2 teaspoon of jam in the middle and use a toothpick to make pattern if desired. 
5. Bake the cheesecakes for 15 minutes, or until slightly jiggly in the center. Remove from the oven and let it cool down for 20 minutes. Transfer the muffin tin to the fridge and chill the cheesecakes until set. (I kept it for overnight)
6. Remove the cheesecakes from the pan and peel off the foil baking cups. Transfer the cheesecakes to a platter and serve.

My vintage luggage

好想去旅行哦~

ddukbokki

ddukbokki is one of my favourite Korean dishes. 

It is also one of the popular street food in Korea because

you can find it almost everywhere in Korea.

It's quite easy to prepare, what you need is

tubed shape rice cake about 300g, hot pepper paste 4-6 tbs, sugar 1tbs, 4 cups of water,

some dried anchovies, hot pepper flakes and green onions

I also added some sliced potato, carrot, sausage and cabbage to make it taste better.

Start cooking!!!

1. Separate the tubes of rice cake into individual pieces.
2. In a pan, pour 4 cups of water and add dried anchovies. 
3. Boil the water for 10 minutes over medium heat.
4. Remove the anchovies and add the rice cakes, hot pepper paste, sugar, and  hot pepper flakes. Stir it constantly.
5. Lastly, add in the green onions.
6. Keep stirring until the sauce is thick and the rice cake is shiny.
7. Enjoy!!!

 

  

Coasters

Here is a simple tutorial of how to turn your leftover wallpaper into lovely little coasters.

Materials needed

Leftover wallpaper

White mural colour

Decoupage glue or craft glue to dilute with water at a 1:1 ratio.

Cardboard or thin cork board

Paper cutter

Waterproof acrylic sealer in a spray or paint can

 

Cut your cardboard into round with diameter about 9cm.

 

Paint a layer of mural colour.

Cut your wallpaper into square bigger than your cardboard.

Brush the cardboard with diluted craft glue.

Center your paper on the cardboard. Press the paper to the cardboard firmly,

beginning in the middle and working your way outwards, eliminating air bubbles.

Pay extra attention to the edges.These must adhere well, otherwise the paper will peel.

Allow this layer to dry, 10 to 15 minutes.

Apply a layer of carft glue to the top of the paper.

Allow this layer to dry 15 to 20 minutes.

Continue adding layers of craft glue until you are satisfied with the look. I used three.

Then repeat the process of sealing with waterproof acrylic sealer.

Wait until your coasters are thoroughly dry before applying another layer of sealer.I applied two layers.

Is done!