Friday, 5 July 2013

Keep calm and love pharmacy

Last friday, my pharmacy had a farewell party. Yes, I've started working now... and i'm missing my uni days so friggin much :'( anyhow, i love my workplace now. i just don't love the work. hahah.

Okay so the party was to celebrate one guy who's transferring to another hospital, and a few students who will be finishing their practical here soon. Sobss. Will definitely miss having these tanggichis around :'( andd yes, also to celebrate them June babies.

I made a batch of cheese cupcakes for the party. I used nisak's cheesecake recipe and made a few improvisations to it, if you would call it that. Haha. I just loaded the cupcake cups with heaps of chocolate chips. Well, that sure is one good improvisation heheh.

And as for the base, I went for oreos. Hehe. So the cupcakes were a darling bunch of chocolatey goodness I could say :')

and i topped them off with a swirl of chocolate buttercream frosting, and dotted a cute little pink flower on top of each and every one of them cupcakes. teehee. 


Cheesecake with oreo base

  • 2 packets oreo cookies (300g)
  • 50-70g butter
  • 1 block cream cheese (250g) - at room temperature
  • 3/4 cup caster sugar
  • 3 tbsp vanilla ice cream 
  • 3 tbsp plain flour (heaped tablespoonfuls)
  • 3 eggs

how to:
  • crush cookies using food processor/blender/or your mighty fists.
  • melt butter, and pour into crushed cookies.
  • mix well.
  • press the mixture onto the bottom of papercups (i used greaseproof cupcake liners)
  • beat creamcheese and sugar until light and fluffy.
  • spoon vanilla+chocolate ice cream into the mixture and continue beating.
  • add eggs one at a time, beating well after each addition.
  • add in the plain flour and continue beating until batter is smooth.
  • and last but never least, add in a very generous amount of chocolate chips into the batter.
  • pour batter into the papercups, onto the base which you prepared earlier. 
  • bake  in preheated oven at 180 C for 20-30 minutes, depending on your oven. 
  • cake is done when the middle is not jiggly, or if a tester inserted into the middle of the cake comes out clean.
  • take cake out of oven, let cool. then, keep it in the fridge for at least 2 hours before decorating and serving.

Chocolate  Buttercream Frosting
  • 250g butter (softened)
  • 1/2 cup icing sugar
  • 1/3 cup cocoa powder
  • 1/3 cup chocolate milk
how to:
  • beat butter and sugar until light and fluffy.
  • add in cocoa powder and continue beating until well mixed.
  • add in chocolate milk and beat well.

as simple as that. heheh. i love this cheesecake recipe. it's simple, requires little ingredients, and makes a very lovely cheesecake. this recipe is definitely one of my all-time favs. 

it's been an extremely busy week and i'm very very glad that it's friday again. i'm so exhausted and my throat is killing me. sighh, i'm just ultra glad that the week is over, dreading the fact that i'm facing another week of this again, but feeling thankful for having survived this week and looking forward to savouring every bit of my weekend. alhamdulillah :)

happy weekend people! 

baker at heart,

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