Thursday, February 13, 2014

Work Catering #37: First of 2014! A raspberry theme~

YAY! My work catering series is back!! One of the things that I have been most looking forward to at work =p (maybe im in the wrong job.. hmm..)
tasty cookies~
My bakes this week had a raspberry theme! Not sure why but I was just in the mood of using raspberries ^_^" First up is a Raspberry Cheesecake Brownies.. combining two of my favourite sweets: Cheesecake and Brownies! I found this recipe on this new blog I have been following: Sally's Baking Addiction. You guys should really check it out!!! It's such a wonderful and colourful blog and the photos just make you drroooolllll!!! and also make you want to bake (like I did XD).
Raspberry Cheesecake Brownies
Recipe adapted from Sally's Baking Addiction

Ingredients

Fudge Brownies
1/2 cup (115g) unsalted butter
225g dark chocolate melts
1 cup caster sugar
3 large eggs
1 tsp vanilla essence
3/4 cup plain flour
1/4 tsp salt

Raspberry Cheesecake Layer
250g cream cheese, softened at room temp
1/4 cup caster sugar
1 egg yolk
1/4 cup raspberry jam
1/4 cup raspberries for topping

1. Preheat oven to 180oC. Grease and line baking pan (20x30cm).
2. To make the brownies, place the butter and chocolate in medium saucepan on medium heat and stir constantly till both are melted. Remove from heat and allow to cool (~10-15 minutes should be fine).
3. Stir in sugar and mix until combined. Add in eggs one at a time, mixing until incorporated before adding next egg. Mix in vanilla. Gently fold in flour and salt. Pour batter in prepared pan.
4. To make the cheesecake layer, beat together the cream cheese and sugar with electric beater until smooth. Add in egg yolk and beat until combined. Beat in raspberry jam.
5. Dollop spoonfuls of cream cheese mixture on top of brownie batter. Glide a knife through the layers to create a swirl pattern. Sprinkle and press a few raspberries on the top.
6. Bake for ~30 minutes or until skewer inserted into the centre comes out clean. Cover the brownies after 20 minutes of baking to stop the top from over browning. Allow brownies to cool completely before cutting into squares.
Loving the layers

bright pop of rapsberries ^^
The next recipe I tried also involves raspberry jam!! They are essentially thumbprint/jam drop cookies but made up of shortbread. I have previously made jam drop cookies but wasn't too happy with the result. However this shortbread recipe was really good as the cookies did not spread so much so the jam stayed in the holes xP and it's EGG FREE!

Raspberry Shortbread Cookies
Recipe adapted from Melding Magic
Ingredients
225g butter, softened
2/3 cup caster sugar
2 cups plain flour
1/2 cup raspberry jam

Glaze
1 cup icing sugar
3 - 4 tsp warm water
1 tsp vanilla essence

1. Cream butter and sugar in large bowl with electric mixer.
2. Add in flour and beat on low speed and well combined. Cover and refrigerate for at least 1 hour.
3. Preheat oven to 180oC and line 2 baking trays with baking paper. Shape teaspoonsful of dough into balls. Place 1 inch apart onto tray. Using your thumb or end of wooden spoon handle, make an indent in the centre of each cook. Fill with jam.
Filling holes with jam
4. Bake for 14 minutes or until edges are lightly brown. Allow to cool.
Cooked cookies :D
Allowing them to cool....
5. Make glaze by mixing sugar, water and vanilla in small bowl. Drizzle over cookies.
Ready to eat :D
Close up of the drizzle! looks like white chocolate but it's not XD
Well stay tuned for more work catering bakes and other random recipes~~^_^ and try these out! they're really simple!!!!

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