Raspberry Brownie Cheesecake

I've been quite ill these past few weeks, and have only just begun feeling a bit like my old self. So to celebrate, I baked up one of my favourite treats, a recipe I've wanted to share since the first time I tried it out of the Hummingbird Bakery Cookbook over two years ago.

This recipe combines three of my favourite things: chocolate brownies, baked cheesecake, and raspberries. When I first tried a slice of this from the London store many, many years ago (gosh... it's been so long since uni), I feel completely in love with it. So when my friend, Jimmy, came back from a holiday in the States with a copy of the Hummbingbird Bakery Cookbook for me, it was the first thing I searched for. And lo, there it was!

It's a simple enough recipe to whip up on a night in, assuming you have all the ingredients on hand. So turn on the telly, watch a couple episodes of The Voice, and bake away! Yes, that's exactly what I did on Saturday night after attending a friend's wedding with my boyfriend, and I can't think of a better way to spend a night in.

Raspberry Brownie Cheesecake
from The Hummingbird Bakery Cookbook

Brownie ingredients:

• 200g chopped dark chocolate
• 200g unsalted butter, softened
• 250g confectioner's sugar
• 3 eggs
• 110g all purpose flour

Cheesecake ingredients:

• 400g cream cheese
• 150g confectioner's sugar
• 1 tsp vanilla extract
• 2 eggs

Raspberry cream ingredients:

• 300ml whipping cream
• 100g confectioner's sugar
• 150g fresh raspberries, plus extra to decorate

1. Preheat the oven to 180°C and line a 9x6 baking tin
2. Melt the chocolate over a bain-marie, and while waiting for that, beat the butter and sugar in a large bowl. Beat the eggs in, one at a time, then incorporate the flour and mix on medium speed. Pour the chocolate in and gradually increase speed to get it all combined. Pour the batter into the prepared tin and set aside.
3. To prepare the cheesecake layer, put the cream cheese, sugar, and vanilla in a large mixing bowl and beat until creamy, then add the eggs one at a time and increase speed of the mixer to ensure everything is mixed thoroughly. Spread the batter over the brownie batter, then bake for 35-40 minutes until the edges are golden. Remove from the oven and let it cool to room temperature before refrigerating for at least 2 hours (I like to leave it overnight at this point and finish in the morning)
4. When ready to serve, prepare the raspberry cream. First chill your mixing bowl and whisk attachment in the freezer for 5 minutes (I can't remember where I learned this trick, but have always done it for whisking cream). Whisk the cream and sugar until stiff peaks form, then whisk in the raspberries. Spread or dollop the raspberry cream over the brownie cheesecake, and serve with fresh raspberries! 

Chewy Oatmeal Raisin Cookies

I made a horrendous mistake last week: I accidentally deleted my iPhoto Library... then cleared my trash. Years worth of personal pictures, as well as pictures of four recipes I intended to share in the coming few weeks. This means I'll have to bake those recipes again. This also means I have learned my lesson and will back up my stupid files.

Anyway, I managed to at least reshoot images of the raisin oatmeal cookies I baked last week as I made another batch recently. These were quite a hit in my household, so I'm happy to be able to share this one recipe at least. One of my first few posts on this blog was another raisin oatmeal cookie recipe that I quite liked, but I tried out this recipe from the Hummingbird Bakery Cookbook and I love it even more. They're chewy cookies, as opposed to crispy (which the other ones are), so it really comes down to personal preference.

Chewy Oatmeal Raisin Cookies
Makes 1 dozen large cookies

• 270g unsalted butter, softened 
• 160g caster sugar
• 160g soft dark brown sugar
• 2 eggs
• 1/4 teaspoon vanilla extract
• 380g all purpose flour
• 1 tsp salt
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 110g rolled oats
• 220g raisins

1. Preheat the oven to 180°C and line two baking sheets with parchment paper
2. In a medium sized bowl, combine the flour, salt, baking soda, cinnamon, and rolled oats, then set aside
3. In the large bowl of your stand mixer, beat the butter and sugars until light and fluffy. Be sure to scrape the sides and bottom of the bowl to ensure everything is combined
4. Add the eggs one at a time and beat on medium speed after each addition, then add the vanilla 
5. Stir in the flour mixture until just combined, then fold the raisins in with a wooden or rubber (or anything you like, really) spatula
6. Scoop out tablespoon sized balls of the cookie dough and place on the trays. Allow for two inches of space between each dollop so they don't merge into one giant cookie. Even though there's nothing really wrong with that concept, don't know why some people may find that objectionable. 
7. Bake for 10-12 minutes, or until they've achieved a gorgeous tan, then remove from the oven and allow to cool on the trays for 10 minutes before removing to cool completely on a wire rack. Enjoy these still warm and fresh from the oven with a glass of cold milk.

Hummingbird Bakery's Red Velvet Cupcakes

I had a go-to red velvet recipe, one I thought I was happy to use for the rest of my life... but then I went to London last October, bought a red velvet cupcake from the Hummingbird Bakery on Portobello... realised I have their recipe book at home, decided to try it and have not turned back since. Their cream cheese frosting recipe is also the one I've been using for years now, so it truly is a perfect pairing!

There were many birthdays in my family this week, and a special one in the manfriend's family... and also I kinda had a craving for a red velvet cupcake (clean eating begins MONDAY!). So, following a terribly self-indulgent Saturday morning, I decided to whip up a few batches of these little babies.

Don't they look pretty? My baby boomer dad surprised me by splitting the cupcake in half and eating it like a cupcake sandwich. Who knew he subscribes to Lifehack pinterest board advice?

Anyway, for those of you still on the hunt for the perfect red velvet cupcake recipe, look no further. The Hummingbird Bakery's recipe is definitely the way to go.

Red Velvet Cupcake
Yield: 12 cupcakes

• 60g unsalted butter, at room temperature
• 150g caster sugar
• 1 egg
• 20g cocoa powder
• 30ml red food colouring
• 1 tsp vanilla extract
• 120ml buttermilk
• 150g all purpose flour
• 1/2 tsp baking soda
• 1 1/2 tsp white vinegar

1. Preheat the oven to 180°C and prepare your cupcake liners
2. Cream the butter and sugar in a large mixing bowl until fluffy, then add the egg and beat until fluffy
3. In a small bowl, mix the cocoa powder, red food colouring, and vanilla into a thick paste then add it to the butter mixture, beating well to incorporate
4. Add half the flour, beating until just combined, then add all the buttermilk, mixing well before adding the rest of the flour
5. Last step, add the baking soda and vinegar and beat until just combined before dividing the batter into the cupcake liners. Fill the liners 2/3 of the way up, then lower the oven temperature to 165°C and bake for 25 minutes
6. Allow the cupcakes to cool for 5 minutes into the cupcake tins before removing to a wire rack to cool completely. You may, like my brother and boyfriend, prefer to eat these without frosting... but for the purists who believe that red velvet cake must be eaten with cream cheese frosting, decorate as you will with this cream cheese frosting. I used a Wilton 1M tip to decorate with these darling little swirls. 

Carrot Cake with Cream Cheese Frosting

If you find that the sun on your skin doesn't quite warm you to the core, or the rain pattering on the roof outside your bedroom window sounds a bit too much like your insides, my darlings... it's time to put on an apron, pull out the sugar jar, and bake yourself a carrot cake. With cream cheese frosting, lots of it.

Carrot cake

• 280g grated carrots
• 50g chopped pecans
• 300g soft light brown sugar
• 3 large eggs
• 300ml sunflower oil
• 300g all purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp salt
• 1 tsp vanilla extract

1. Preheat the oven to 180C and line 2 8" round pans with butter and baking paper
2. Combine the flour, baking soda, baking powder, cinnamon, ginger, and salt in a medium sized bowl and set aside
3. In the large mixing bowl of your stand mixer, use the paddle attachment to beat the sugar, eggs, vanilla, and sunflower oil
4. Beat in the flour mixture until just combined
5. Stir in the grated carrots and chopped pecans
6. Divide the batter evenly between the two baking pans and bake in the oven for 35 minutes or until a skewer inserted at an angle comes out clean. Allow the cakes to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely

Pear & Hummingbird Cake

I've been craving pears and oranges lately, just slices of cold fruit on the hot days while the renovation works go on around me. Sometimes I pair them with an ice-cold glass of fresh lemonade or pineapple flavoured water, and my parents would join me on the patio while we discuss interior decor and the technical aspects of raising a roof.

So to nobody's surprise, our bottom refrigerator shelf is filled with fruit that's starting to bruise! I've got an abundance of pears, and I'm not entirely sure what I should do with them. There are pies, tarts, cakes, muffins, pizzas, etc... yet I have no time. 

Last night, while watching Grey's Anatomy reruns, I decided to just quickly whip up a really easy (yes satisfying) cake for my mum to serve to friends who might drop by for their morning coffees or high tea. Also, I kinda need to clear out those pears. I paired up (heh) a pear and a Hummingbird Cake, recipe from the Hummingbird Bakery cookbook, a recipe I've tried before while yielded amazing results. Only it didn't look so pretty, so I couldn't bear to share any of those pictures here. Call it vanity, if you must. 

So here's my take on the Hummingbird Cake with Pears: 

Pear & Hummingbird Cake

Adapted from the Hummingbird Bakery cookbook

• 300g caster sugar
• 3 large eggs
• 300ml sunflower oil
• 3 large ripe bananas, mashed
• 1 tsp ground cinnamon
• 300g self raising flour
• 1/2 tsp vanilla extract
• 100g tinned pineapple, chopped
• 100g shelled pecans, chopped
• 1 golden pear, chopped, plus slices to decorate

1. Preheat the oven to 180C and line a 9 inch round baking tin with butter and parchment paper
2. In a large mixing bowl, combine the sugar, eggs, oil, mashed bananas, and cinnamon and beat until incorporated
3. Beat in the flour and vanilla, mixing until just combined
4. Then beat in the pineapple, pecans and pear bits
5. Line the bottom of the baking tin with the pear slices, arrange as you like, then pour the cake batter over. Smooth the top and pop it in the oven for 40 minutes, or until a skewer poked through at an angle comes out clean
6. Allow the cake to cool in the tin for 15 minutes, then turn it over onto a wire cooling rack. Cool completely before removing onto your cake plate, dust with ground cinnamon before serving

I left it overnight on the counter last night, wrapped in a clean cloth to keep it sanitary. This morning, before heading out to work, I dusted it with cinnamon, cut myself a slice and had it for a very decadent breakfast. I've decided to forgo the cream-cheese frosting which is customarily served with the cake, however if you want to, use this recipe and cover the cake as you like with the frosting. I'd just like to tell you that the amazing flavours of the actual cake are likely to be overpowered by the frosting should you choose to do so. Also, you won't be able to have it for breakfast (guilt-free). 

To each his own, and I really do hope you give this recipe a shot as it's so bloody amazing. 

Lots of love, happy weekday, 

Nabs

Hummingbird Bakery's Lemon Meringue Pie

It's July already! A few years back this time meant barbecues, beach and island holidays, shopping trips, flip flops, sun-dresses, and fresh cherries at £2.50 a kilo from Sainsbury's. This year, it means our department's Away Weekend, Rainforest Festival in Borneo, bonuses, and for me... a special work announcement.

First up is the Rainforest World Music Festival, which is an annual event held in Kuching, Sarawak over the second weekend of July in the Cultural Village, Santubong. There was a time when I went annually, and after two... or three years of a break, I'm going again this year as one of my friends will be performing on opening night! Amazing, yes? Also, some of my colleagues are heading over, and I thought it would be so much fun to go with this group of girls.

Which leads me to the question of: what baked goodies shall I bring home to Kuching with me? I've got a big family back home, my nan, my cousins, aunts and uncles, and then there are my good old friends, who complain about my subjecting them to food images on this blog as well as on facewaste. I have a fancy for something with a bit of zing... but we'll see... I have two days to plan and bake before my flight. I will welcome suggestions (facebook/whatsapp/tweet at me).

Today's share comes from the Hummingbird Bakery cookbook, so for that reason I'm not gonna be able to share the recipe here with you. I do however, have one thing to say: the filling was far too runny for my taste, and I may adjust it in the future so that it yield a more cakey texture in the end.

Also, the recipe calls for the juice of 8 lemons, PLUS lemon zest. I like lemons as much as the next person, but this overload of lemons made me almost gag. So suffice to say... I'm definitely going to have to work on this recipe, to see if maybe I did it wrong, or there's something I can alter to fit my personal preferences.

It makes for a pretty dessert though!