I won't lie and say that this surpasses my Mango Ice Cream.  The plain truth is that it doesn't, however tangy and delicious. Though, the fact remains that "someone bought too much".

​An ice cream scoop had been acquired for the occasion, for I feared the consequences to be borne by my melon baller with repeated digs. Nonetheless, smooth trails failed to be formed, in spite of the dessert's true, creamy consistency. This icy concoction requires a minimum of twenty-five minutes to loosen its edges, so heed my words: please be patient.

Ingredients

i) Cherry Compote (approximate quantities)
- 5 cups cherries, pitted 
- 1 cup granulated sugar
- 1/3 cup lemon juice
- 1 tbsp glutinous rice flour
- 50 ml water
​
ii) Ice Cream Base​ (Recipe adapted from Cuisinart's ICE-30BC Recipe Booklet, pg. 8)
- 95 ml heavy cream
- 66 g sweetened condensed milk
- 650 ml heavy cream
- 310 g plain yogurt​

iii) Chocolate Ripple
- 51g dark chocolate couverture
- 50 ml whipping cream
​
Directions:

 i) Cherry Compote

1) Combine cherries, sugar, and lemon juice in a medium saucepan. Simmer until only a few chunks of cherry remain. Blending the mixture is not recommended as the final product is intended to retain bites of fruit.
2) Mix glutinous rice flour with water and stir into the mixture. Continue to reduce.
3) Once thickened, remove from heat and let cool.
4) Allow the mixture to come to room temperature before transferring to the refrigerator. Chill until ready to use.

ii) Ice Cream Base

1) Churning directions shall differ between ice cream makers, so it is highly advised to familiarize oneself with the respective manual before proceeding.
2) Using either a low heat setting on a microwave or over a bain-marie, dissolve sweetened condensed milk into 95 ml of heavy cream. Mix until fully combined. Allow this mixture to cool before using.
3) Whisk heavy cream and yogurt together in a large bowl. Add in the condensed milk mixture and combine well. At this point, it would be beneficial to let the base rest in the refrigerator for roughly two hours before proceeding.
4) Remove the ice cream maker from the freezer and follow the manual for churning instructions.
5) Once visibly thicker, add in the cherry compote as the machine continues to churn.
6) Continue churning until the paddle does not budge.

iii) Chocolate Ripple

1) Commence on the Chocolate Ripple as soon as the ice cream maker begins churning.
2) Over a bain-marie, allow chocolate couverture and heavy cream to melt slowly.
3) Remove from heat once partially dissolved and continue to stir to incorporate completely.
4) Allow the ripple to cool completely, stirring every so often to prevent hardening.

iv) Assembly

1) Once the paddle of the ice cream maker no longer budges, transfer the ice cream to a freezer-safe, airtight container, drizzling the Chocolate Ripple formula in between layers. Glass containers with airtight seals are ideal for this step; plastic is least resistant to drastic temperature changes and are prone to cracking upon removal, and thus is not recommended.
2) Allow to freeze for at least 8 hours. Should the centre remain soft, return to the freezer until firm.
3) Prior to scooping, remove the container from the freezer and let rest for 25 minutes at room temperature.
4) For best results, prepare a glass of hot water to dip the ice cream scoop before scooping.
5) Serve with waffle cones and/or fresh fruit. Enjoy!

Notes
- This recipe utilizes the Cuisinart ICE-30BC model and serves only as a rough guideline. Prior to commencing any ice cream or soft serve project, it is imperative that one familiarize oneself with the respective manual before proceeding.
- Cherries were the seasonal fruit of choice, however mango chunks, coconut, and pineapple have similar applications. Frozen fruit is another convenient option.
- Adapted from Cuisinart ICE-30BC's Chocolate Cherry Chocolate Cherry Frozen Yogurt, this rendition employs 35% fat whipping cream Instead of whole milk and flash frozen cherries instead of maraschino. The higher fat content, regrettably, did not act as a catalyst for solidification; instead of the 2-hour chill time, the entire batch averaged a total of 10 hours for thorough thickening. It remains unknown whether the issue lay with freezer temperature (- 14 C vs. the suggested - 17 C) or the omission of pre-churning refrigeration. That said, for best results, it is advised to let the ice cream base rest in the refrigerator for roughly two hours before proceeding.​

​Have you ever wondered how Reese's Cups would taste in cake form? Chocolate and peanut butter - often fondly termed "PB" for short - is a classic combination, so classic that it was only fitting that my first venture into the realm of ring molding commenced with a cake comprising of such components.

I first resorted to SKU, the destination that has yet to falter once when conjuring up last minute dinner ideas. My fingers, or eyes, rather, fell upon several recipes, though chocolate wafer cookies weren't ready available in the house. An image of a layered cake with distinct tone differences had materialized in my mind, and the conceptual format adopted a no-brainer, albeit long-winded, no-bake process.

​Other sources were referenced instead (gasp!) and scaled appropriately using basic arithmetic. A total of two cakes were crafted for the occasion - that is, the imminent date of birth of a fellow July baby.

In retrospect, placing the heaviest layer on top wasn't my wisest decision. It was as if I hadn't learned from having to retrofit Jinyoung's concert headband with added support measures. 

Despite the viscous chocolate ganache, slightly oozing mousse and cheesecake layers, and lack of icing sugar for the decorative embellishments, the overall product resisted collapse and was ultimately deemed delicious by its recipient. With mild notes of peanut butter, gentle tanginess from the cream cheese, and a obnoxiously velvety chocolate ganache, the specimen vanished in just under twenty-four hours following disclosure.
I suppose pastries aren't that annoying after all.

Ingredients

i) Graham Cracker Crust ​​(Recipe adapted from Sally's Baking Addiction)
- 56g digestive cookies (or graham crackers)
- 19g brown sugar
- 32g unsalted butter, melted
​
ii) Peanut Butter Cheesecake (Recipe adapted from Sally's Baking Addiction)
- 84 ml whipping cream
- 190 g cream cheese, softened
- 32g granulated sugar *
- 44g plain yogurt *
- 1 tsp lemon juice
- 1 heaped tbsp smooth peanut butter *

iii) Chocolate Mousse (Recipe adapted from Richardo Cuisine)
- 56g dark chocolate couverture
-140 ml whipping cream
- 29g granulated sugar
- 2g gelatin

iv) Chocolate Ganache (Recipe adapted from Cooking Tree)
- 65g dark chocolate couverture
- 44ml whipping cream
- 33g unsalted butter

Directions:

i) Graham Cracker Crust

1) Grease ring molds and place atop a baking sheet lined with plastic wrap and/or parchment paper. Parchment paper is sturdier and ensures easier transfer, however is not entirely necessary.
2) In a food processor, blend digestive cookies and brown sugar until fine. Add in melted butter and pulse to mix well.
3) Divide the crumbs between the ring molds and compact well, ensuring that there are no gaps along the circumference.
4) Allow to chill in the refrigerator while preparing the cheesecake layer.

ii) Peanut Butter Cheesecake

1) Whisk together cream cheese and sugar until fluffy. The bowl should be free of any gritty sugar sounds before advancing.
2) Add in yogurt, lemon juice, and peanut butter. Mix well. (Vanilla extract was omitted in this formula, but feel free to add it in, along with any other extracts of choice, according to preference.)
3) Beat whipping cream to soft peaks and fold into the cream cheese mixture.
4) Remove crust from fridge and distribute cheesecake mixture evenly. Smooth out the surface and replace into the refrigerator for at least 3 hours.
​
iii) Chocolate Mousse

1) Place chocolate couverture over a bain-marie. Turn off the heat when partially melted and allow to continue melting over residual heat.
2) Beat whipping cream until soft peaks, adding in the granulated sugar in two parts.
3) Rapidly mix gelatin into melted chocolate. Stir vigorously to eliminate lumps and pockets of gelatin powder.
4) Mix one spoonful of the whipped cream into the melted chocolate, stirring until completely incorporated. Add this mixture back into the remainder of the whipped cream. Fold to combine.
5) Remove cheesecake from fridge and pour chocolate mousse mixture on top. Smooth out the surface and replace into the refrigerator for at least 3 hours.

iv) Chocolate Ganache

1) Prior to making the Chocolate Ganache, ensure that the mousse cheesecakes have been unmolded. Holding a hot towel outside the ring mold for 10-15 seconds assists with this process. Line a baking sheet with plastic wrap and place a wire rack on top. Transfer the cakes to the wire rack. Place the cakes back into the fridge as the ganache is being assembled.
2) Place chocolate couverture and whipping cream over a bain-marie, allowing for gradual incorporation.
3) To prevent burning the chocolate, remove from heat when almost fully melted. Stir to melt in residual heat, smoothing out any lumps that remain.
4) Add in unsalted butter. Mix again to incorporate fully.

iv) Assembly

1) Remove the cakes from the fridge. Working quickly, pour the ganache over the cakes one at a time. If desired, allow the ganache to trickle down the sides for a slight "drip effect", otherwise consolidate in the centre for additional chocolate height.
2) Transfer to a cake board or serving plate after pouring and clean the bottom with a flat spatula.
3) Repeat with the other cake, then replace both back into the refrigerator for at least two hours. Adorn with cream cheese frosting if desired.
4) When ready to slice, dip a non-serrated knife into hot water and dry it off quickly. Cut straight down without using rocking motions to ensure a clean cross section.
5) Serve and enjoy!

Notes
- Two aluminium ring molds were utilized in this recipe; dimensions can be found in the attached document. Volumetric calculations were conducted and scaled appropriately for the recipe used. For reference: Sally's Baking Addiction employed 9-inch molds with an approximate 2.8 - 3 inch height for a volume of 190.85 in3. The recipes were scaled using a 14% ratio, then multiplied by two for each of the ring molds.

​From the corner of my eye, I spotted three bananas - no more, no less, and each perfectly spotty like abstract yellow dalmatians.

​Now, it might not be the most prudent of me to declare this the best banana bread on the planet. I shall not hesitate to admit that I have yet to try every recipe in existence for this classic comfort cake (because it's definitely a cake and not a "bread" by any means), but as any engineering graduate shall preach: If it works, why mess with it?

​This is not to say that I haven't included my own fair share of tweaks and additions, for while recipes are guidelines that ought to be respected, they're not exactly exempt from customization either.

Some days, there are cravings for cookies. And at other times, one may settle for nothing other than a warm, moist slice of banana bread.

A slice supple enough to appease the desire for Starbucks;
A slice brimming with the just ideal dose of caramel-like sweetness;
A slice embodying the very essence of ripe-and-nearly-decaying-into-organic-matter-but-not-yet bananas; and
A slice to pair with a morning pour-over or frothy latte, while in practice of Social Distancing. 

Just be careful not to over-mix. I'm serious about this point. 

Ingredients
(Recipe inspired by and adapted from smitten kitchen)
​
- 3 ripe bananas
- 1 egg
- 40 ml olive oil
- 40 g unsalted butter, melted
- 60 g brown sugar
- 60 ml maple syrup *
- 1 tsp vanilla extract *
- 180 g all-purpose flour 
- 5 g baking soda
- 1/2 teaspoon cinnamon
- 1 tsp pumpkin pie spice *
- pinch of salt
- 1/3 cup chopped walnuts *
​
Directions:

1) Whisk dry ingredients together in a medium bowl and set aside.
2) Using a potato masher, or the less ergonomic alternative of a fork, mash the bananas in a large bowl until chunky bits remain. There is no need to completely pulverize, as the banana bits will continue to disintegrate as the other ingredients are incorporated.
3) Whisk in olive oil and butter, then egg and vanilla extract. Lastly, add in the brown sugar and maple syrup. Mix well.
4) Sift in dry ingredients and proceed to fold in gently. It is crucial that the batter not be over-mixed: the fate of the loaf hinges on this step!
5) When the mixture is 80% incorporated, add in walnuts and fold once more. If desired, save some to top the loaf.
6) Bake at 350 F for 45-50 minutes. Check for doneness using a skewer at the 45-minute mark, and replace into the oven for a maximum of five additional minutes (50 minutes in total) if some stickiness remains.
7) Let cool for 10-15 minutes before transferring to a wire rack to cool.
8) Serve warm and enjoy!​

Notes
- Millet was omitted from this recipe, with a generous handful of roughly chopped walnuts stepping up in its place instead. Based on familial feedback, grains reminiscent of quinoa commonly result in digestive issues, though nuts did not pose such concerns. Personally known to not be the biggest lover of nuts ("healthy fats"), walnuts were a quintessential ingredient that could not be foregoed for enhanced texture.
- The amount of maple syrup and brown sugar can be adjusted to your desired sweetness, though I found these amounts to be ideal given the ripeness of the bananas on hand. Be mindful of the state of your bananas, as they contribute natural sugars to the batter.
- More often than not, I tend to eyeball the amount of vanilla extract, cinnamon, and synthetic enhancers. The quantity of these ingredients is entirely up to one's preference and normally be substituted to whatever similar entity is present in the pantry - just as long as ratio of dry-to-wet remains consistent, of course.
- Smitten Kitchen's original recipe called for a mix of cinnamon, nutmeg, and cloves. However, pumpkin pie spice was utilized instead, as the latter spices are not regular occupants of my pantry.
- Finally, I cannot emphasize enough the importance of just incorporating the dry ingredients. Overmixing the batter will result in a rigid, dry loaf with the consistency of stale bread, stripping the cake of flavour and moistness. A few sparse pockets of flour are acceptable and can be smoothed out whilst pouring into the pan prior to baking.

​Never one to be a fan of the watery, insipid mixtures presented at the conclusion of grease-filled Chinese family dinners, the very thought of making red bean soup had never once crossed my mind.
It wasn't until I made a steep overestimation in the amount of red beans and red bean paste required for a glutinous rice ball recipe that the suggestion was brought forth.

​My first batch wasn't bad at all, considering I had absentmindedly omitted sugar entirely and swapped chenpi for orange zest. That said, it didn't necessarily possess the wow factor I had wanted either.
After acquiring the proper ingredients, I decided to give it another try. And, with this production, I can proudly proclaim its wonderfulness. No longer shall I need to endure the dismal, gritty formulas of Chinese diners ever again.

​Below I have provided two versions of the dessert: The Speedy and The Traditional. Just as the names imply, one is for days when time is of the essence, while the other is conventional - free from the interference of modern devices and honoured by time.
​
And while efficiency is key to many things in life, I'd highly suggest giving The Traditional a try at least once to attest to the different results yourself. The Speedy removes lumps and increases surface area for quickened cooking, though the latter boasts infinitely better texture and authenticity.

Ingredients
​​(Recipe inspired by and adapted from The Woks of Life)

- 300g red beans
- Water
- 30g dried Chinese tangerine peel (also known as 陳皮) *
- 200g rock sugar (as desired) *

Directions:

i) Version 1: 'The Speedy'

1) Allow the red beans to soak overnight.
2) Water levels should have decreased noticeably the next morning. Discard the soaking liquid and rinse thoroughly before transferring to a large pot.
3) Add water until the beans are well submerged, or until the pot is half full.
4) Over the stove, boil the beans on medium-high heat, with a lid affixed on top of the pot. Beware of overflowing due to the massive air bubbles during the initial stages.
5) Once the water comes to a roaring boil, turn the heat down to low-medium. Add in the dried Chinese tangerine peel.
6) Replace the lid and continue to boil until the beans soften, stirring every often. This process takes roughly 25 minutes.
7) When the skin of the beans fall off with ease, use an immersion blender to incorporate some of the whole beans into the soup. This percentage can be adjusted based on preference; personally, the ideal ratio of smoothness to chewiness is 7:3.
8) Add in the rock sugar as well as 1-2 cups of water. Simmer over medium heat until the soup has reduced to a semi-viscous consistency.
9) Remove from the heat and let cool. Transfer to an airtight container for storage.
10) Serve warm or chilled. Enjoy!​

ii) Version 2: 'The Traditional'

1) - 4) Refer to the same steps as 'The Speedy'
5) Once the water comes to a roaring boil, turn the heat down to low-medium. 
6) Continue to simmer until mixture begins to bubble aggressively, then reduce to low heat.
7) Replace the lid and simmer for 2 - 2.5 hours, stirring occasionally and adding small quantities of water to adjust the consistency. Reduce the heat to the lowest possible level if necessary.
8) Add in the dried Chinese tangerine peel. Continue simmering for another 30 - 40 minutes.
9) Add in the desired amount of rock sugar. Simmer over low heat until the sugar has dissolved completely.
9) Remove from the heat and let cool. Transfer to an airtight container for storage.
10) Serve warm or chilled. Enjoy!

Notes
- It should be observed that the specific ingredient amounts for this recipe are not fixed. Similar to Chinese Almond Tea, all aspects can be adjusted to suit one's preferences.
​- Rock sugar (冰糖) is the recommended sweetener for this recipe, however feel free to use a blend of both rock sugar and compacted cane sugar (片糖) to achieve the desired level of slickness.
- The dried Chinese tangerine peel (陳皮 / chen pi) does not need to be soaked in advance, as they quickly become soft with boiling.
- Chen pi can be found in certain Chinese grocery stores, if not herbal shops in your local Chinese neighbourhood. Orange peels (without the white fibrous bits) can be substituted if dried tangerine peels cannot be found, however the depth of flavour will be compromised.
- Should an immersion blender not be handy, one can opt to continue boiling the beans at a low heat until they disintegrate naturally. Using the blender reduces the total active preparation time, however the tool is not mandatory for success.
- Red bean soup is sufficiently tasty on its own, though some may prefer to consume it alongside sago pearls or purple rice. A splash of sweetened coconut milk is another delectable topping.

​This post is another spin-off of the classic "someone bought too many mangoes" story. A case of ripe Ataulfo mangoes were secured too easily too quickly, which meant that there was minimal reaction time to conjure up a method of utilizing these fresh ingredients while still at their prime.

Mango Ice Cream was the result. Hence, the ice cream-maker was dug out of the cupboard and put to use.

​Like multi-purpose bread-makers, the purpose of these machines is to assist with repetitive, time-consuming actions. One can opt to churn ice cream manually (by freezing a container and retrieving it to slosh its contents around every few hours), or invest in a device that partially does this for you.

Ten minutes of mango-peeling, two hours of refrigerating, twenty-five minutes of churning, and overnight freezing later, we had Mango Ice Cream!

Ingredients
​​(Recipe inspired by and adapted from the Cuisinart manual)

- 4 ripe Ataulfo mangoes
- 2 cups whipping cream
- 2 tbsp half-and-half cream
- 4 tbsp (1/4 cup) granulated sugar *
- 1 tsp vanilla extract
- pinch of salt

Directions:

1) Familiarize oneself with the Cuisinart ICE-30BC (or your ice cream maker of choice), paying special attention to safety precautions and operating instructions.
2) Place churning bowl into freezer several hours before commencing preparations. 
3) Peel and dice mangoes. Place into a large bowl
4) Add in half-and-half cream, sugar, vanilla extract, and salt.
5) Add in 1 cup whipping cream.
6) Pulverize using an immersion blender. The mixture should be thick with a slight chunkiness. (Alternatively, blend mangoes in a food processor first, then transfer to a large bowl and combine with dry ingredients and vanilla.)
7) Fold in remaining 1 cup whipping cream. Mix well.
8) Refrigerate for 2 hours (or as according to your ice cream maker's manual).
9) Retrieve churning bowl from freezer and secure in ice cream maker.
10) Remove mango mixture from fridge and pour into freezer bowl. Allow the mixture to churn and thicken in accordance to the ice cream maker's manual.
11) Observe the mixture as it churns. A creamy consistency should be achieved by the 25-minute mark. Continue churning if a thicker texture is desired.
12) Once the desired consistency is achieved, stop the ice cream maker and transfer the contents of the churning bowl to a shallow, airtight dish. Freeze for 5 hours or overnight.
13) Allow ice cream to defrost for 10-15 minutes before serving.
14) Serve and enjoy!

Notes
prior to refrigerating and adjust the amount of sugar as needed.
- The Cuisinart manual did not call for the addition of a stabilizer, though I predict a smoother finish and greater cohesion if one was employed. This has yet to be verified, though most commercially-made ice creams utilize various stabilizers (and preservatives) to achieve a satisfying, sublime scoop.​

When life bestows lemons upon one, lemonade is the generic item of production.
When life gives you oranges, you can make freshly-squeezed orange juice - or get a little creative with a zesty cake.

​Admittedly, the pairing of a shallow pan and delicate crumb was not a good combination for stability. Like Cooking Tree, I should probably invest in a proper bucket-like version for more visually appealing creations.

Ingredients
​​(Recipe inspired by and adapted from Cooking Tree)

Chiffon Cake
- 4 egg yolks
- 24g (approx. 1/4 cup) granulated sugar *
- 1 g (pinch) salt
- 52g (approx. 1/3 cup) vegetable oil
- 70g (approx. 1/2 cup) milk
- 1 tsp vanilla extract
- 72g (approx. 0.53 cups) cake flour
- zest of 1 orange
- 1 tsp corn starch *
- 4 egg whites
- 50g (approx. 1/3 cup) granulated sugar
​
Candied Orange Slices
- 1 orange, cut into thin slices
- 1 cup granulated sugar

Frosting
- 2 cups whipping cream
- candied orange syrup *
- 2 tbsp granulated sugar
- 4 drops green food colouring (opt.)
- 2 drops red food colouring (opt.)

Directions:

i) Chiffon Cake

1) Preheat the oven to 170 C / 340 F. Grease a chiffon cake or angel food cake pan.
2) In a large bowl, beat egg yolks, sugar, and salt until pale yellow ribbons form.
3) Add in vegetable oil. Mix well to incorporate.
4) Add in milk and vanilla extract. Mix well to incorporate.
5) Obtain zest from 1 orange, then cut the remainder of the fruit into thin slices. Set aside the slices.
6) Add in majority of orange zest and mix well. Set aside a small portion of zest to use in the frosting.
7) Sift in cake flour and baking powder. Fold dry ingredients into mixture.
8) In a medium bowl, beat egg whites to soft peaks. Gradually add in sugar and continue to beat until stiff peaks form.
7) Transfer to cake pan, and smooth out the surface.
8) Bake for 35-45 minutes. Observe as the surface of the cakes turns golden brown; surface cracking is a good indication of doneness, however using a toothpick to check for rawness in the centremost region is vital.
9) Let cool and remove from pan.
10) Set aside while preparing other components.

ii) Candied Orange Slices

1) Preheat the oven to 240 F.
2) Combine orange slices and sugar In a medium saucepan over high heat.
3) Stir constantly to prevent burning. It is essential to use a gentle hand to prevent breakage of the slices.
4) Continue to stir and flip slilces as sugar melts down to a sticky simple syrup.
5) Turn off heat when slices have softened and are evenly coated in the syrup. Transfer slices to a baking tray lined with parchment paper.
6) Add a small amount of water to the remaining sugar syrup in the saucepan. Mix well and set aside.
7) Allow orange slices to dry for several minutes. Should they be too damp for one's liking, allow them to dehydrate in the oven for 10 minutes on each side.

iii) Frosting

1) Beat whipping cream in a large foam until foamy.
2) Add in orange simple syrup (obtained from making Candied Orange Slices) and granulated sugar once soft peaks begin to form. Beat again.
3) Add in food colouring (optional) and orange zest saved from Part i). Beat until stiff peaks.
4) Halt beating when the consistency reaches one akin to whipped butter.

iv) Assembly

1) Slice top of chiffon cake to ensure a level frosting surface.
2) Transfer cake to turntable and cover in entirety with cream frosting.
3) Garnish with Candied Orange Slices as desired.
4) Refrigerate for a minimum of 1.5 hours before slicing.
5) Serve and enjoy!


Notes
- The original recipe by Cooking Tree utilized metric units (ie. grams), though these amounts have been converted to cups and/or tsps for improved clarity.
- While the initial recipe called for both baking powder and baking soda, the latter was omitted in this rendition and a greater amount of baking powder was added to compensate. Texture-wise, there were no distinct deviations from the sample (as far as I could perceive).
- Feel free to adjust the amount of granulated sugar to one's liking in all components of the cake. The listed amounts yielded an optimal degree of sweetness for my preferences.
- Cooking Tree's original recipe utilized matcha powder as a highlight flavour. As matcha powder was swapped for orange zest, an ingredient possessing a higher moisture content, a small amount of cornstarch (dry ingredient) was added to compensate. Alternatively, one could also use glutinous rice flour, tapioca starch, or a small portion of cake flour.
- The leftover simple syrup was added into the frosting for enhanced citrusy flavours. One can also choose to add in orange-flavoured extract and/or powdered sugar in this step to suit one's palate.
- Food colouring is optional in this recipe, though contributes greater visual appeal to the final product.

​Lately, I've been a fan of toast-and-iced-latte breakfast combos. Peanut butter, banana slices, Nutella, Matcha Jam - I've tried them all. Though, an absence of orange marmalade in the household instigated a sudden urge for jam.

​Once methods have been derived to create a similar product without the assistance of additional appliances, this space shall be updated accordingly. Frozen berries and other seasonal fruits may also be considered, though repeatable results cannot be confirmed at this point in time.

​Directions:

i) Strawberry Jam

1) Familiarize oneself with the Breville BBM800XL (or your bread maker of choice), paying special attention to safety precautions and operating instructions.
2) Secure the paddle in the mixing compartment and ensure that the mixing compartment is secured within the machine.
3) Combine strawberries, sugar, and lemon juice in the compartment.
4) Close the lid of the appliance and connect it to a power source. Commence the jam-making process by selecting the "Jam" function.
5) Allow the machine to pulverize the contents of the mixing container while providing heat.
6) Once done, verify that the softened berry mixture has reached the desired consistency. Should the ideal jam-like consistency be attained, let the mixture cool before chilling.
7) If the berry mixture remains relatively watery, transfer to a medium saucepan and cook over medium-high heat.
8) Thoroughly mix glutinous rice flour with cold water, then add into the saucepan while stirring.
9) Reduce the mixture over medium heat, stirring constantly to prevent burning. Remove from heat once the surface appears shiny and the desire consistency has been achieved.
10) Let cool then refrigerate.
11) Serve and enjoy with toast or in beverages!​

​ii) Strawberry-Blackberry Jam

1) Familiarize oneself with the Breville BBM800XL (or your bread maker of choice), paying special attention to safety precautions and operating instructions.
2) Secure the paddle in the mixing compartment and ensure that the mixing compartment is secured within the machine.
3) Combine strawberries, blackberries sugar, and lemon juice in the compartment.
4) Repeat Steps 4 to 11 of Strawberry Jam recipe.

​Notes
- This recipe utilizes a Breville BBM800XL breadmaking machine that includes a "Jam" setting. Please note that not all bread makers are equipped with this function, and one should check beforehand to ensure when using specialized mechanical devices in cooking.
- A Strawberry Coulis recipe from the Breville manual from was modified to create a thicker, more spread-able jam. I did not adhere to the original recipe exactly, thus the addition of a stabilizer was deemed necessary for the selected fruit-to-sugar ratio.
- Depending on the size of one's machine's mixing compartment, the quantities (and varieties) of fruit can be increased for a greater jam yield. Be aware that modifications have yet to be tested, and thus results are not guaranteed.
- A fruit-to-sugar ratio of 4:1 resulted in commerical standard Smucker's-like sweetness. Feel free to reduce the amount of sugar to suit one's preferences, though, be warned that less sugar may lead to a runny final product.
- Glutinous rice flour was the stabilizer of choice in this recipe, though alternatives such as corn starch, tapioca starch, or plain flour can also be used.​

​With an updated stash of sweet Southern almonds, it was time to create a new batch of Chinese Almond Tea.

I doubled the recipe this round, which consequently meant that the amount of resulting almond pulp also doubled. Extensive research and four attempts (cookies, biscuits, cupcakes - you name it!) to re-use the sodden grains later, one emerged triumphant.

​A chiffon cake recipe was modified to yield a moist, aromatic specimen ideal for both breakfast or afternoon snack.
Though not exactly gluten-free, it retained its form as well as depth of flavour despite the greater pulp to flour content

​Ingredients
​​(Recipe inspired by and adapted from Cooking Tree)

- 4 egg yolks
- 1/3 cup granulated sugar
- 1/3 cup powdered sugar
- 1 g (pinch) salt
- 1/3 cup + 1/4 cup vegetable oil
- 70g (approx. 1/2 cup) milk
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 cup almond pulp *
- 3/4 cup all-purpose flour *
- 1 tsp baking powder

- 4 egg whites
- 50g (approx. 1/3 cup) granulated sugar

Directions:

1) Preheat the oven to 170 C / 340 F. Grease a round cake pan (or angel food cake pan).
2) In a large bowl, beat egg yolks, both sugars, and salt until pale yellow ribbons form.
3) Add in vegetable oil. Mix well to incorporate.
4) Add in milk, vanilla extract, and almond extract. Mix well to incorporate.
5) Add in almond pulp and combine well.
6) Sift in flour and baking powder. Mix well to incorporate, but refrain from overworking the mixture as the resulting product will become stiff after baking.
7) In a medium bowl, beat egg whites to soft peaks. Gradually add in sugar and continue to beat until stiff peaks form.
7) Transfer to cake pan, and smooth out the surface.
8) Bake for 40 to 45 minutes if using a chiffon cake or angel food cake pan. If using a regular round pan, extend the baking time by 15 to 20 minutes, baking in 5- to 7-minute intervals whilst checking doneness in the centre of the cake. Once the surface of the cake turns golden brown and a toothpick emerges clean, halt the cooking process immediately.
9) Let cool and remove from pan.
10) Serve and enjoy!​

Notes
- The original recipe by Cooking Tree utilized metric units (ie. grams), though these amounts have been converted to cups and/or tsps for improved clarity.
- While the initial recipe called for both baking powder and baking soda, the latter was omitted in this rendition and a greater amount of baking powder was added to compensate. Texture-wise, there were no distinct deviations from the sample (as far as I could perceive).

The second of the two-part Minion cheesecake series was a baked cheesecake with lemon curd swirls. While the Minion decoration fails to appear in the images below, I can assure that tremendous efforts had been exerted to create a chocolate outline of Bob.

​A spinoff of Minion Lemon Cheesecake V1, this rendition utilizes eggs and a small amount of flour as opposed to whipped cream, consequently resulting in a firmer consistency.

Ingredients
​
Crust
- 1.5 cups graham crackers
- 1/4 cups unsalted butter, softened​

Cheesecake
​(Recipe inspired by and adapted from Kraft Canada)
- 2 pkgs/500 g Philadelphia Cream Cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup granulated sugar
- 2 tbsp flour
- 1/4 cup unsalted butter, softened
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp lemon extract (opt.)
- pinch of salt​
​
Lemon Curd/Decorative Element (optional) *
Please refer to Minion Lemon Cheesecake V1.

Directions:

i) Crust

1) Place graham crackers in a food processor and pulse to a fine crumb. Transfer to large bowl.
2) Add in melted butter and evenly combine.
3) Grease and line a loose-bottom pan with parchment paper. (Skip if using a non-stick pan.)
4) Press the crumb mixture onto the bottom of the pan and smooth with the back of a spoon or spatula, ensuring uniformity in thickness to the best of one's abilities. Press to compact.
5) Place in refrigerator and chill for a minimum of 30 minutes. Prepare cheesecake filling in the meantime.

ii) Cheesecake Filling

1) Preheat oven to 325 F.
2) In a large bowl, beat softened cream cheese until smooth.
3) Add in sugar(s) and beat again until fluffy.
4) Add in eggs and softened butter. Beat again to incorporate.
5) Sift in flour. Add in vanilla extract, pinch of salt, and lemon extract (if desired).
6) Pour mixture into loose-bottom pan and smooth the surface.
7) Obtain a small amount of the curd from the Minion Lemon Cheesecake V1. Using a teaspoon, dollop the curd along the circumference of the cake.
8) Trail a toothpick through the centre of each dollop to form tiny hearts.
9) Wrap the bottom of the pan with a thick layer of heavy-duty aluminium foil.
10) Place the pan in a shallow baking dish and fill with water to an approximate height of 1 inch.
11) Bake at 325 F for 70-90 minutes. After the 60-minute mark, monitor the appearance of the cake for signs of browning. During the baking process, tiny bubbles should emerge in the water in the pan, but it should not boil.
12) Remove from the oven and let rest for 30 minutes. *
13) Remove the cheesecake from water bath and let cool for 1 hour.
14) Wipe the pan dry and transfer to the refrigerator. Chill for at least 4 hours before removing from pan.
15) Serve and enjoy!

Notes
- The recipe for the Minion Lemon Cheesecake V1 yields a greater amount of Lemon Curd than needed to complete the cake. Please refer to the post for the recipe and adjust ingredient amounts accordingly for one's pan size. A loose-bottom spring form pan measuring 6 inches in diameter and 2.5 inches in height was utilized for this recipe.
- A greater amount of melted butter can be used to create a denser crust. A lower butter-to-crumb ratio results in the need for greater compaction levels. This recipe utilized 1/4 cup of melted butter, though it is advised to use more to certify a stable foundation.
- Ensure that the cream cheese has softened completely before beating, as clumps will appear in the mixture if still solid. It is recommended to remove the cream cheese from the refrigerator and alllow it to soften at room temperature. However, microwaving on a low power setting for 30-40 second intervals is a viable alternative.
- Knox Unflavoured Gelatin was utilized in this recipe. Should other brands/forms of gelatin be used, a 1:3 gelatin to water ratio needs to be maintained such that the filling stabilizes.
- The cheesecake was immediately removed from the oven at the 90-minute mark, and exhibited signs of cracking shortly afterwards. One may wish to consider turning off the oven at the 70- or 80-minute mark and allow the cake to cook in residual heat, then let it rest in the oven to prevent surface cracking.

​It began with ochungg proposing a personal baking project - a mission entirely out of character for someone who neither enjoys planning nor complex culinary processes. This eventually led to the my creation of a flowchart, and her narrowing down the options to a New York Cheesecake. The theme was Minions.

I suggested constructing two versions of a Lemon Cheesecake, as ochungg's rendition was intended to be a gift (ie. not to be eaten after toiling away on the project for countless hours).

The first version, appropriately termed "V1", was formulated to be a no-bake cheesecake that utilized gelatin and heavy cream as stabilizers as opposed to eggs.
As with any non-Japanese cheesecake, the foundation was a graham cracker crust, followed by a creamy cheesecake layer. The top layer of the cake included lemon curd and chocolate wafer cookie crumbs; the distinct palette of these components was used to craft Bob's distinctive facial features.

In order to create the form for the goggles decoration, four aluminium foil rings were crafted as guides. For a pan measuring 9.5 inches in diameter, rings measuring 3.8 inches and 3 inches in diameter were constructed.
These rings were placed on top of the cake, within each other, concentrically. The spacing between the rings was allocated for the thickness of Bob's goggles, and was filled with chocolate cookie crumbs.

This Lemon Cheesecake is the second Minion-themed creation to find its way on this space. Yellow is a fairly easy tone to achieve in baking, but perhaps I'll take a more intrepid approach next time for a Sulley concept.

Ingredients
​
Crust
- 2 cups graham crackers
- 1/4 cup unsalted butter, melted

Cheesecake Filling
​(Recipe inspired by and adapted from honeykki)
- 2 pkgs/500 g Philadelphia Light Cream Cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 8 g gelatin (approx. 1 Knox unflavoured gelatin packet)
- 25 g hot water
- 237 ml/1 small carton Neilson whipping cream *
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 tsp lemon extract (opt.)
- pinch of salt

Lemon Curd *
​(Recipe inspired by and adapted from honeykki)
- 150 ml lemon juice
- 3/4 cups granulated sugar *
- 3 eggs + 2 egg yolks
- 1.5 tbsp corn starch
- zest of one lemon

Decorative Elements
- 225 g/approx. 12 chocolate wafer cookies *
- 2 tbsp sweetened condensed milk *
- 1/4 cups semi-sweet chocolate chips
- splash of half & half cream

Directions:

i) Crust

1) Place graham crackers in a food processor and pulse to a fine crumb. Transfer to large bowl.
2) Add in melted butter and evenly combine.
3) Grease and line a loose-bottom pan with parchment paper.
4) Press the crumb mixture onto the bottom of the pan and smooth with the back of a spoon or spatula, ensuring uniformity in thickness to the best of one's abilities. Press to compact.
5) Place in refrigerator and chill for a minimum of 30 minutes. Prepare cheesecake filling in the meantime.​

ii) Cheesecake Filling

1) In a large bowl, beat softened cream cheese until smooth.
2) Add in sugar(s) and beat again until fluffy.
3) Dissolve gelatin in hot water (in a 1:3 gelatin-water ratio) and incorporate into mixture.
4) In a separate bowl, combine whipping cream and granulated sugar. Beat until thick; the consistency should resemble soft peaks (in meringue).
5) Fold whipped cream into cream cheese mixture in three additions. Gently combine each time using a spatula such that airiness is maintained.
6) Add in vanilla extract, pinch of salt, and lemon extract (if desired). Mix well.
7) Pour mixture into loose-bottom pan and refrigerate.
8) Chill for 1-2 hours in the refrigerator, then transfer to the freezer. Let chill for at least 1.5 hours to set.

iii) Lemon Curd

1) Combine lemon juice, sugar, and eggs/egg yolks in a large bowl. Mix well until sugar dissolves completely.
2) Mix cornstarch with 2 tbsp of water. Combine well. 
3) Bring a small pan of water to a boil. Place lemon mixture on top of the plan and whisk until it thickens. (This process can range between 10 to 20 minutes.)
4) Once mixture has thickened to a goopy consistency, remove from heat and let cool.
5) Transfer to a shallow dish. Cover with plastic wrap to prevent film formation and chill in refrigerator for at least 30 minutes.

iv) Assembly
 
​1) Construct aluminium foil rings for the surface decoration - See explanation above. 
2) Scrape cream filling from centre of chocolate wafer cookies. Discard if not consuming.
2) Using a food processor, pulse to a fine crumb.
3) Transfer to a medium-sized bowl and add in sweetened condensed milk. Combine well, being sure to break up any large clumps.
4) Set aside crumb mixture.
5) Remove cheesecake from freezer and retrieve lemon curd mixture.
6) Obtain the four aluminium foil rings that were previously constructed. Arrange on top of cheesecake as a guide for the surface decoration (ie. Bob's goggles)
7) Smooth lemon curd on top of cake, working around the circumference of the larger foil ring.
8) Using a small funnel, distribute the chocolate cookie crumbs evenly along the trench formed between the two foil rings. Should a funnel not be available, work with a tiny dessert spoon and steady hands. Transfer excess cookie crumbs to a container and set aside for other desserts/casual munching.
9) Melt chocolate chips in a microwave on medium power in intervals of 30 seconds. Once bubbles begin to form, add a splash of cold half & half cream and microwave again. Mix well to get rid of clumps.
10) Transfer to a piping bag (or small Ziploc) and snip off the tip. Draw the eyes and mouth of the Minion.
11) Place finished cheesecake back into the freezer for a minimum of three hours.
12) Remove from pan and store in an airtight dish.
13) Serve and enjoy!

Notes
- This recipe yields a greater amount of Lemon Curd than needed for a loose-bottom pan measuring 9.5 inches in diameter and 1.5 inches in height, so the remainder can be set aside for Lemon Meringue Parfait Cups. Similarly, one may need to adjust the ingredient amounts accordingly to fit one's pan of choice.
- 3/4 cups of granulated sugar was utilized for the Lemon Curd. Feel free to adjust this amount to one's own preferences for less/more sweetness.
- A greater amount of melted butter can be used to create a denser crust. A lower butter-to-crumb ratio results in the need for greater compaction levels. This recipe utilized 1/4 cup of melted butter, though it is advised to use more to certify a stable foundation.
- Ensure that the cream cheese has softened completely before beating, as clumps will appear in the mixture if still solid. It is recommended to remove the cream cheese from the refrigerator and allow it to soften at room temperature. However, microwaving on a low power setting for 30-40 second intervals is a viable alternative.
- Knox Unflavoured Gelatin was utilized in this recipe. Should other brands/forms of gelatin be used, a 1:3 gelatin to water ratio needs to be maintained such that the filling stabilizes.
- The original recipe called for 200 g of whipping cream, however any similarly-sized carton should be acceptable.
- The original Lemon Curd recipe called for 1/4 cup of softened butter. A substitution of starch mixture was utilized out of convenience, though the addition of butter would have likely yielded a creamier finish and higher degree of viscosity. That said, it is suggested to use butter instead of starch.
- Mr. Creamy, a more economic version of Oreo cookies, was used in this recipe, though feel free to use one's preferred type of chocolate graham crackers (with or without filling).
- Bob was chosen as the main character for this cake - as such, a yellow and white palette dictated the choice of decorative elements. Should one opt to construct a different character, one is free to swap yellow-toned curd and chocolate cookie crumbs for other hues (such as orange curd or golden graham crumbs) to better suit one's theme.