Tuesday, October 23, 2012
Another day, another week, another month. It's amazing how time just flies ... on hindsight, that is. When I am stuck in the daily grind, time seems to stand still, and I'll groan and grumble and wish it was Christmas. But now that we're actually venturing into the homestretch, I can't help but feel a little wistful ... as I always do.
This has been a physically exhausting year. Whenever friends ask, "How are you?", I'd always answer, "I'm tired." And they'd go, "Yes, what happened? You've become so tiny!" I guess it's from all that running around and lack of sleep. AND a writing project that will keep me very occupied until the first quarter of next year. So it's busy, busy, busy!
But I ain't complaining. Busy is always good. :) Besides, I am a mother, and as we all know, what others can't do, mothers can. *GRIN*
I only wish I had more hours in a day. In moments when my to-do list seems to have taken on a life of its own, I see the wisdom in cloning. No, really.
Of course this blog has been moved to the backburner, hence the once-a-month updates. To me, it's not the most ideal of situations, but certainly better than none. So I'll just make do, I guess. For those of you on Twitter and Instagram, you're in luck (HA!) since you are more likely to catch me over there than over here. ;) Look for me @littleteochew ... and drop a line! :)
For now, I'll leave you with this Berries Cream Cheese Butter Cake that I baked over the weekend. It's cheesy and buttery (actually, a bit more cheesy than buttery), and has a little bit of a melt-in-your-mouth texture.
To be honest, I prefer the Cream Cheese Pound Cake that has become a perennial favourite in my home. It's more "cake" and less "cheesecake", if you get my drift. This one, on the other hand, is a lot creamier. If you like the traditional cheesecake, you'll probably like this recipe better. Nonetheless, it is a delicious cake, so give it a try especially if you are a fan of all things cheese (like me).
Till the next post, happy baking and cooking, everyone! xoxo
(seen at Cook Republic and maameemoomoo)
- 1 1/2 cups (340g) caster sugar (I used 195g)
- 1 1/2 tsp pure vanilla extract
- 1/2 tsp sea salt flakes, otherwise, 1/4 tsp regular salt
- 2 1/4 cups (250g) self-raising flour, sifted (No self-raising flour? No problem! Use 250g plain flour + 3 tsp baking powder and mix well)
- 250g butter, softened
- 250g Philadelphia Cream Cheese
- 1/3 cup (70ml) milk
- 3 large eggs
- Optional: 150g berries of your choice, fresh, frozen or dried (I used up the 100g dried cranberries that have been sitting in my fridge since forever!)
1. Pre-heat the oven to 160°C. Grease and line a square 20cm cake tin with baking paper. Also grease and line a small loaf pan with baking paper.
* The batter filled up a Wilton 6-mini loaf pan and a 6-large muffin pan.
2. Beat butter, sugar and vanilla in an electric mixer until light and fluffy. Beat in eggs one at a time until fluffy. Add the cream cheese and milk. Beat until smooth.
3. Add the flour, beat briefly until mixed. Fold in the blueberries with a light hand. Spoon 3/4 of the cake batter into the square tin and 1/4 of the cake batter into the loaf pan.
4. Bake the square pan in the pre-heated oven for approximately 50 minutes until a skewer in the middle comes out clean. Bake the loaf pan for approximately 35 minutes.
* I baked all together and it took about 30mins for the muffin tin and almost an hour for the mini loaf tin.
5. Dust cooled cakes with icing sugar and garnish with berries before serving.