The Sweet Spot

Pastry Chef & Traveler

Archive of ‘Baking Recipe’ category

Cream Cheese Filled Banana Bread

banana cream cheese bread

banana cream cheese surprise bread recipeWell I’m pretty sure everyone has their own banana bread recipe up their sleeves. I often regard banana bread as a breakfast or tea time treat, not like a cake cake kinda thing. Whenever I have any brown bananas or those often too ripe, I will make them into banana breads and it won’t last long in the household.

Relatively easy to make, kinda a 1-bowler banana bread recipe.

However, banana bread will not be the same again for me with this new edition of having a cream cheese filling inside. I mean, seriously. It’s time to add this into the repertoire of recipes that wow. If you already have a winning banana bread recipe, I urge you to just make the cream cheese layer and add it in it. It’s like a cream cheese layer but not as creamy. It just gives it a tangy taste and different texture to an otherwise plain banana bread.

banana cream cheese bread recipe

When I saw this recipe here, I knew that one day I’m going to make it. So when my nieces came over for the weekend, I asked them to help me make it, since they are always “Let me help u crack eggs” “Let me help u pour in” whenever I bake, I just asked them to make it entirely.

So they measured everything and mixed everything by hand (whisk and spatula I meant). Out came a soft, moist banana bread with cream cheese inside! The next time I make this, I want to substitute the flour to nuts meal and make it a little healthier and wholesome.

Cream Cheese Filled Banana Bread
 
Serves: 9x5" loaf pan
Ingredients
  • 1 large egg
  • 90g light brown sugar, packed
  • 50ml liquid-state coconut oil (canola or vegetable or melted butter may be substituted)
  • 50g sour cream (Greek yogurt may be substituted)
  • 1 teaspoons vanilla extract
  • 1 cup mashed ripe bananas (about 3-4 berangan bananas)
  • 150g self-raising flour (If using all-purpose flour, add ½ tsp baking powder and ½ tsp baking soda)
  • pinch salt, optional and to taste
Cream Cheese Filling
  • 1 large egg
  • 125g cream cheese
  • ¼ cup caster sugar
  • 15g all-purpose flour
Instructions
  1. Preheat oven to 175C. Spray one 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
  2. To make Banana Bread - In a large bowl, add the egg, brown sugar, coconut oil, sour cream, brown sugar, vanilla, and whisk to combine. Add the bananas and stir to incorporate.
  3. Add flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don't overmix; set aside.
  4. Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside in the fridge.
  5. To make the Cream Cheese Filling - In a large bowl, add all ingredients and whisk to combine. Alternatively, mix with a hand mixer.
  6. Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
  7. Top with remaining batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.
  8. Bake for about 48 to 50 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
  9. Note this is tricky because the cream cheese never gets totally solid so the toothpick test isn't the most accurate.
  10. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.

 

 

 

zv7qrnb

Key Lime Pie

Hello all! What a gloomy Monday it is.

Well, don’t feel too sad that you should be tucked in bed right now instead of (insert where you don’t prefer to be) cause I have here for you, a Key Lime Pie. I’m still sorting out my photos and travelogues from my Summer trip to London and Europe, so I guess you won’t be able to see posts for that for a while. But I will make it up by posting more cakes :) Or tarts.

key lime pie

How come it’s not green ? Yeah cause there’s no colouring aight? A salty crumbly biscuit base, milky sweet and tangy custard filling topped with a lightly whipped whipped cream. Oh hang on. What is the difference between a tart and pie ?

A pie is a sweet or savory dish with a crust and a filling. The sides of a pie dish or pan are sloped. It can have a just a bottom, just a top, or both a bottom and a top crust. A pie crust is traditionally made of flour, salt, cold water, and lard (or shortening) but many pie crust recipes use a combination of fats such as butter, lard, or vegetable shortening, or just butter. The goal is a crisp, flaky crust. Pies are served straight from the dish in which they were baked.

A tart is a sweet or savory dish with shallow sides and only a bottom crust. Tart crusts are usually made from pastry dough: traditionally flour, unsalted butter, cold water, and sometimes sugar. The goal is a firm, crumbly crust. Tarts are baked in a pan with a removable bottom, or in pastry ring on top of a baking sheet so that it can be unmolded before serving.

(source : The Kitchn)

So traditionally, key lime pies, are made in pie moulds which is sloped, and deep. But because I couldn’t get any decent ones (I can’t be bringing ceramic pie moulds to my baking demo classes and risk breaking them) I decided to just make it in a tart mould, hence I really think it should be called key lime tart.

key lime pie 2

The ingredients are fairly simple. As you may or may not know, I conduct demo classes in Jaya Grocer in Intermark, KL (Sundays) and Empire Shopping Mall in Subang Jaya (Saturdays). Each session only takes about 1 hour, hence I need to make things which are simple, easy and quick for home makers or just people who want to have free food while grocery shopping (HAHA).

For the filling, use key lime juice (Limau Nipis), condensed milk and egg yolk. But if I may stern on it, it is IMPORTANT (actually, make that vital) to use imported condensed milk for this. Here’s why. (read this too if you have time)

Look at the ingredients list the next time you shop for local condensed milk and compare it with the imported ones. The main ingredient, milk solids, is actually replaced by ‘something else’. Now if you google homemade condensed milk, you’d know that the key to making condensed milk is by cooking milk and sugar  till the water evaporates and thus, leaving you with a thick, dense sweet milk. The milk solids fat from a real tin of condensed milk will set when baked with it’s help by combining egg yolks. It gives it a nice velvety and creamy texture. So really, my fellow Malaysians, please, the next time you buy something from the supermarket, check the ingredients.

key lime pie - smallDid I talk too much ? hehe.

Key Lime Pie
 
Ingredients
Crust
  • 150g Digestive biscuit (ground)
  • 40g Salted Butter, melted
  • 20g Sugar
Filling
  • 1 can Condensed milk (400g, only use imported condensed milk)
  • 4 nos Yolks
  • 100ml Lime juice (8-12 lime / limau nipis)
  • 1 tsp Lime zest
Topping
  • 100ml Whipping Cream
  • Lime zest
Instructions
  1. Blend digestive biscuits to a crumb that is not too fine. Add melted butter and sugar, and mix well.
  2. Press mixture evenly onto 9” deep pie tin. Bake at 170 C for 5 minutes. Remove from oven and let it cool.
  3. For the filling, whisk egg yolks for 2 minutes, add in condensed milk and whisk for another 2 minutes. Gradually pour in lime juice and whisk another 2-3 minutes to let mixture be homogenized.
  4. Strain mixture over a fine sieve to remove fine bubbles. Add in lime zest. Mix. Pour into pie shell.
  5. Bake at 170 C for about 15 minutes or until set. Allow to chill in the fridge for 1 hour then top with whipped cream and lime zest (optional).

Since I demonstrated how to bake this, some of my regular students have made it a few times with different decorations and different crust. Happy teacher then :)

 

Spanakopita – Spinach Filo Pie

Hey hey,

Wow, sorry for the MIA but things have gotten out of control at work with those 10-12 hrs shift, and with all those post-holiday syndrome, I just didn’t feel like turning on the computer the moment I reach home. But things are getting in order now and I have some time to post this up.

I actually made this during midnight for one of the World Cup matches (either semis or finals). I’ve always enjoyed working with filo pastry BUT everytime I make anything with filo, it freaks me out a little HAHA.

spinach feta filo pie 3

Filo (or also known as phyllo) are paper-thin translucent sheets of pastry commonly used in Greek, eastern European and Middle Eastern cuisines. Several layers are stacked together with melted butter to strengthen the delicate sheets. More commonly, it is used for baklava, strudels, burek and samosas.

Spanakopita is a Greek spinach savoury pie made mostly from filo pastry. The filling of spinach, feta cheese, eggs and onions are wrapped in layers of filo pastry, then baked till crispy.

spinach feta filo pic

For this version of spanakopita, I decided to add in sundried tomato and some dried oregano herbs and some lemon zest to enhance the flavour alongside feta cheese and some lightly sauteed baby spinach. Leeks can be added in as well but let’s just say that I’m not the biggest fan of leeks.

spinach filo pie

The filling is made by lightly sauteeing baby spinach in garlic oil, drained and added with some feta cheese cubes, egg, herbs, lemon zest and chopped sundried tomato. The oil in the sundried tomato bottle can be kept and used for brushing the filo pastry layers as it would have alot of flavour. I melted some butter and added the sundried tomato oil, brushed each layer of filo (about 4-5 layers) in order to form the pie. Pine nuts are also added to give it some nutty taste and crunch (not that there isn’t enough crunch in the filo pastry)

It also can be made into an individual triangle or cup. Since filo pastry comes in a big sheet, feel free to cut or fold in any shape you want.

spinach feta filo pie

spinach feta filo pie 2

The thin layers of pastry alternating with melted butter resulted in a very crispy pie, especially when it is warm.

Spanakopita - Spinach Filo Pie
 
Ingredients
  • 2 tbsp butter
  • 300g baby spinach leaves
  • 80g jar sundried tomatoes in oil
  • 100g feta cheese, crumbled
  • 50g pine nuts
  • 2 eggs
  • ½ 250g pack filo pastry
  • 1 lemon, zested
  • 1 tsp dried oregano
  • Pinch of salt and black pepper to taste
  • 50g butter, melted
Instructions
  1. In a hot pan, toast pine nuts till golden brown. Remove pine nuts into a bowl. Melt butter over a medium heated pan, add in baby spinach and toss. Tip into a sieve, leave to cool a little, then squeeze out any excess water and roughly chop.
  2. Roughly chop the tomatoes and put into a bowl along with the spinach, feta, pine nuts, lemon zest, eggs, dried oregano, salt and black pepper. Mix well.
  3. Carefully unroll the filo pastry. Cover with some damp sheets of kitchen paper to stop it drying out. Melt butter, add in 30-50ml of the sundried tomatoes oil.
  4. Take a sheet of pastry and brush liberally with some of the oil. Drape oil-side down in a 22cm loose bottomed cake tin or cake ring so that some of the pastry hangs over the side. Brush oil on another piece of pastry and place in the tin, just a little further round. Keep placing the pastry pieces in the tin until you have roughly 4 layers, then spoon over the filling.
  5. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more oil.
  6. Heat oven to 180C. Cook the pie for 30 mins until the pastry is crisp and golden brown. Remove from the cake tin, slice into wedges and serve with a wedge of lemon.

 

 

Related Posts with Thumbnails

Bad Behavior has blocked 1268 access attempts in the last 7 days.