Anita's Playground

Thursday, September 12

Pandan cupcakes with coconut frosting

Pandas cupcakes with coconut frosting! Yummy!

All the cheesecake I made

Mulberry swirl cheesecake, peaches cheesecake, timtam cheesecake and White chocolate chips almond cookies.

On the bottom I crushed Oreo cookies without the cream to make the crust. Middle layer is just a plain cheesecake and on top of it is the cocoa layer of cheesecake. I also dusted some sugar powder on. It's a perfection. :)

Almond and white chocolate chips cookies!

These cookies are really good! Just so soft and moised!! I should make some again!

Tim Tam Cheesecake

So creamy and chocolatie kind of cheesecake! This was my second timtam cheesecake ever made. I also added some fresh strawberry inside.

Best Regards,

Anita A.

Oreo Cheesecake

Homemade Oreo cheesecake, it's one of those cheesecake that you must make I guess. It turned out just good but I'm not a big fan of cookies on cheesecakes. I'm more of fruits kinda cheesecake girl. :)

Homemade Mulberry sauce

My homemade Mulberry sauce. Only a year we will eat to have some of these fresh mulberry from Mulberry farms in the northern part of Laos - Xiengkuang. It is hand picked. It's so delish, of course I couldn't let it go away if I didn't make a sauce out of it for cheesecake and dips for breads, etc...

All you need:

Mulberries (the ones that are a week away from being spoiled is the sweetest) = 2 lbs
Sugar = 1 cup
Salt = 1 tsp
Water = 4 cups
Corn starch (Mix in a small bowl of 2 tbsp of water) = 1 tbsp

Process:

Place Mulberries, water, sugar, and salt in a sauce pan. Bring it to a boil and stir constantly to prevent burning and drying. Mulberries takes 5 to 10 minutes to cooked.
Once they are soften, they are ready. If your mulberries is not as sweet you can add more sugar but mine was just right and I only needed 1 cup of sugar. Salt helps bringing all the favor together, if you don't add salt in dessert, it just tastes plain. :)
Well it is all cooked and well done. Stir corn starch liquid in and stir constantly until you get that thick texture, that is what you are looking for.
Remove from the heat and let it cool completely
Store in a jar or container as you prefer. If you don't plan to eat as much, you can store some in the freezer and it should last up to a month or so. Just make sure it is sealed completely.
I serve my Mulberry sauce with plain homemade Cheesecake and it was divined! You can even spread on your toasts, bread as you prefer.
Enjoy! :)