Triple Chocolate Cheesecake

Triple Chocolate Cheesecake




Ingredients
Base:
130g plain chocolate biscuits
1/2 teaspoon ground cinnamon
60 g butter, melted


Creamcheese:
1/4 cup water
1 tablespoon gelatine


380 g cream cheese
1/2 cup caster sugar
1/2 cup milk
60 g white chocolate, melted
60 g milk chocolate, melted
60 g dark chocolate, melted
1 cup cream, whipped


Method:
Base:

• Grease 8" round spring form pan
• Place biscuits in food processor bowl until fine crumbs, add cinnamon and butter; mix until well combined. Press into base of prepared springform pan. Refrigerate 20 minutes or until firm. 

Creamcheese:
Place water in small heatproof bowl. Sprinkle gelatine over water. Stand in boiling water. Stir until gelatine is dissolved, cool slightly.


Beat cream cheese in a mixer till soft. Add caster sugar and beat again. Add milk then stir in gelatine as well as whipped cream. Divide mixture equally between 3 bowls.

Melting 3 types of button chocolate separately, first chop them into small pieces, avoid contact with water, not even a droplet, melt the chocolate over low heat, constant stirring is required.

I did it with white chocolate first, melt in a small stainless steel bowl, fold in 1/3 of cream cheese mixture, fold into the pan, keep in the freezer while I wash and clean the stainless steel bowl for the next milk chocolate, do the same for dark chocolate.

Decorated with whipped cream for Dayang's birthday

Click TM5 Jane's Triple Chocolate Cheese Cake Recipe

Happy Birthday Jesus

Happy Birthday Jesus

Carol Cymbala


Intro: G | C/G | G | Am7/D |







                              G

Happy Birthday Jesus

                             D/E             E7

I'm So Glad Its Christmas

                                   Am7

All The Tinsel And Lights

                                          D7

And The Presents Are Nice

                                      G      A m7/D

But The Real Gift Is You.

                G

Happy Birthday Jesus

                             D/E              E7

I'm So Glad Its Christmas

                                    Am7

All The Carols And Bells

                                    D7

Make The Holiday Swell

                                   G       E7

And it's All About You

                                Am7   Cm

Happy Birthday Jesus

         D                G
Jesus I Love You!

Download violin with piano accompaniment piano sheets pdf : full score= piano accompaniment + violin

in D major full score (suitable for violin beginner)  D major Violin part

in F major full score  /  F major Violin part //   F major full score 8va /  F major Violin Part at 8va

in G major full score  /  G major Violin part  //   G major full score 8va /  G major Violin Part at 8va

in A major full score  /  A major Violin part  

I invite you to support my work with your donations of any amount. It is gratefully received. My gratitude to all those who have been my visitor.

Learning how to play piano accompaniment by reading chords

Playing chord is a real big deal to us especially when we are classical trained, I know how you think about whenever we read no notes, we become handicap.

After being a Christian, I learnt how to play by chords from brother Keng Poo, and found it is real easy, you just have to understand it and play with it often. 

Start from C major, you may want to just play all these chords in root position, meaning in 1,3,5 form. 
Knowing the chord alphabet well, just skip letters by 3rds, e.g.  C E G B D F A C E .....
1st, 4th and 5th (primary chords) are majors, the rest (secondary chords) are minors.
7th diminished chord is rarely used.




R.H: For beginner, you may only have to use fingers 1,3,5 on your Right Hand (RH) to play in minim beat (two counts) therefore you need to repeat the same chord two times in each bar.

L.H: Just play the note according to the chord letter name in semibreve (4 counts) which means only play once in each bar. 

If there is only one chord to a bar like this:     F | C  | F | C |

If there are two chords to a bar like this:     C  Am| Dm  Em  | F  G | C |

OR to have R.H. play in crotchet beats.




You would love to know what about those chords with '/',  C/D  reads as "chord C on D, meaning playing C chord on D as the bass note.
e.g.  C  G/B |Am G | F  C/E | Dm G | 

So far, try to get a song you are familiar with, starts from C major key, if the song isn't in C major, try the chart provided below to transpose (changing key) into C major. 

How it works? 

If your chosen song is written in G major, you would like to play it in C major, follow the chart, this progression e.g.

in G major key:   G  D/F# |Em D | C  G/B | Am D | 

in C major key:   C   G/B  |Am G | F  C/E | Dm G | 


I really hope this helps you to understand more about playing accompaniment by reading chords progression. 


Click here for "Heaven in My Heart" chords, it's written in D major, original is in E major, it won't be too low if you transpose to C major key. Try it. 

惊。喜周

“如果你的爱人得了一种病，你必须要照顾他一生，你还愿意接受他吗？” 难题。。。难题。。。实在的一道难题，可我答得异常快：“不愿意！”
我向来都不太喜欢给人一个‘很有盼望’但又不确定自己是否办得到的答案，免得自己变得不守信用的人，因为这样子的人我遇见无数，我晓得失望的感觉。

上一个星期还真的是我的“惊。喜周”，是惊吗？ 是喜吗？

从你发的一通短信开始，先是来个惊的，那一刻我心想着。。。短信由你而发的，情况应该不会太糟糕吧！虽是如此想着，但忧虑还是高挂着，像似我爸去年出事的时刻那样，完全不知所措。 难得一生求个白头偕老的老伴，我真的不想这么早就失去，也不想你英年早逝，大吉利是，大吉利是！

你进院后，Michael 打来告诉我，他要告诉我到底你发生什么是，并且吩咐我别那么害怕，他说：“我告诉你，他可能得了什么病，但是你的反应别那么大，可以吗？” 我当然也是答得异常快地说：“是！我可以！”

那个时候我的头脑就不停的在假设着各种各样的病例，非常快，想必比谷歌搜寻快！会是什么病？为什么Michael要下如此的叮嘱呢？不久前他又问了这么一道奇怪的问题，不是吧！！！ 心跳本来已经很快了，经他这么一说，更像跑了一大圈似的加速到170了，就连我的耳朵都能听到心脏跳动时震动的响声！以上的情节只发生在一秒钟。

Michael 接着就很慢地，很慢地，一个字说出来：“H。。。！”
“啊！！什么？” 心跳得更快！“不是HIV吧？”
接着他说出了其他字母：“1.N.1"
立刻我心里高喊着：“哇塞！把我吓得很惨！”
因为Michael是很认真的认为‘H1N1"是很严重的病毒感染，所以我不能告诉他我的“搞笑经历”。所以我也很认真地回应他，同时也忙着整理之前那无中生有的惊，来不及‘喜泣’，一方面又不能太大意，毕竟病毒感染足够杀伤力，那一天晚上不断祷告，也忙着认罪，又替你认罪，哈，这是我一般的反应，因为什么都不能做，只有靠上帝咯！

那个时候我是那么样的凝视着你，你那么的虚弱，那么的累，像平时我如何的看待其他病人，基于我们是老朋友，多了一丝的忧虑，都说了要白头偕老，就不离不弃，心又再想着： “那么是否从今以后要照顾你呢？你现在这个情况，一个人承担着，我是否该做一些东西？” 以我的性格以及思维习惯我同时也想着：“可我也有更应该做的东西！”

Debbie说她会留下来陪你，“噢！我忘了，还有她！” 那个时候用不着担心这个问题了。我真的也做不到。也许干脆花钱请来一位杀手干掉算了！哈！

还好去旅游的前一天，你发了短信说一切安好，开始进食，再过几天就能出院，这样一来可以有个愉快的假期，是不是又惊又喜的一周呢？

Homemade Marshmallow

Ingredients:

• 3 tbsp gelatin
• 3/4 cup cold water
• 2/3 cups of corn syrup
• 1 1/2 cups of sugar
• 1/4 cup cold water
• 1 tablespoon vanilla extract
• 1/4 tsp salt
• 1 tsp peppermint extract
• Food colouring (optional) 
• 1/4 Cornstarch for coating 
• 1/4 icing sugar (optional, because it will be very sweet)

1. Dissolve 3 tbsp gelatin in 3/4 cup cold water for 10 - 15 minutes
2. Bring 2/3 cups of corn syrup, 1/4 cup cold water, and  2 cups of sugar to a hard boil.
3. 1 tablespoon vanilla extract, 1/4 tsp salt, 1 tsp peppermint extract, few drops of colouring (optional) set aside.
4. Sprinkle cornstarch on the tray before pouring mixture. (or better to use shortening to grease the tray)
5. Pour corn syrup mixture into blend in high speed for 10 - 12 minutes.
6. Add Vanilla, salt, peppermint for a mix, lastly drop a few drops of colouring to swirl in the mixture before pouring into pan. 

And wait for 6 - 8 hours for total harden.

Take out the harden marshmallow, it's easier to use scissors than knife, coat them with cornstarch before storing. 

I've tried making Vanilla Marshmallow (pink), Peppermint Marshmallow (blue) and Coffee Marshmallow (brown), when making coffee marshmallow do not need any food colouring, replace with 1 tbsp coffee ess

Crispy French Macarons

French Macarons

I like Joanne Chang's recipe, it makes crispy and crunchy macarons, you may use converter for measurement accuracy. It is better to make lemon curd macaron filling first. 


Crispy French Macarons
recipe by Joanne Chang

1 3/4 cups plus 2 Tbs (210 g) icing sugar

1-1/4 cups plus 2 Tbs (124 g) almond flour

4 large (132 g) egg whites, at room temperature (separated a day before keep in refrigerator) 

1/4 cup (56.25 g) castor sugar

Make the Batter

Line completely flat baking sheets with parchment or nonstick baking  liners and set aside.

Using a medium-mesh sieve, sift the icing sugar and almond flour  into a large bowl and set aside. 

In a clean stand mixer whip the egg whites on medium speed until foamy 1 to 2 minutes. Add 1 tbsp of castor sugar and continue to whip for another 30 to 45 seconds. Repeat 3 times with the remaining castor sugar. Once all of the sugar is mixed in, continue whipping the whites until they turn glossy and stiff (when you lift the beater(s) from the bowl, the whites should hold a straight peak without droopy, 4 to 8 minutes more.

Use rubber spatula fold in half of the castor sugar mixture. Once most of it has been incorporated, fold in the remaining  mixture until just combined.

Pipe the Cookies

Using a piping bag (I used normal plastic bag as I used it in pizza just cut a corner), pipe the batter onto the prepared sheets in rounds, spaced about 1 inches apart. As you pipe, hold the bag perpendicular to the baking sheet and flick the tip of the bag as you finish each cookie to minimize the peaks. Rap the sheet against the counter several times to flatten the mounds and pop any  large air bubbles. Let rest until the meringues no longer feel tacky, 20 to 30 minutes. Meanwhile, position racks in the top and bottom thirds of the oven and heat the oven to 160°C.

If the batter still feels tacky, let it rest for a few more minutes before baking.

Bake the Cookies

Put 2 of the cookie sheets in the oven and immediately reduce the temperature to 130°C (let the remaining sheets sit at room temperature). Bake, rotating the sheets and swapping their positions after 8 minutes, until the meringues are very pale golden, 15 to 20 minutes total. Cool completely on  the baking sheets on racks. Meanwhile, return the oven temperature to 160°C  and then bake the remaining sheet as you did for the first two.

Remove the meringues from the parchment and pair them by size.

Fill the Cookies

Using a piping bag to pipe the cookies, pipe the filling onto half of the cookies—you want to use just  enough filling that it spreads to the edge when topped but doesn’t squish out much when bitten. Top the filled halves with their partners. The cookies are best the day they’re made, but you can store them in an airtight container at room temperature for up to 1 day or in the freezer for up to 2 weeks.

Lemon Curd Macarons Filling

1/2 cup fresh lemon juice 
1-1/2 oz. (3 Tbs.) (45.50 g) unsalted butter 
3 large eggs 
1 large egg yolk 
1/2 cup castor sugar 
1/4 tsp. vanilla bean paste or essence
1/8 tsp. salt

Heat the lemon juice and butter over medium-high heat until just under a boil. In a medium heatproof bowl, whisk the eggs and egg yolk and then slowly whisk in the sugar until combined. Whisk the hot lemon juice mixture into the sugar and eggs bit by bit, you don't want to cook the egg with hot lemon juice mixture.

Return the mixture to the saucepan and set over medium heat. Cook, stirring constantly with a wooden spoon and scraping the bottom of the pan frequently, until the curd thickens and coats the spoon, 2 to 4 minutes. Draw your finger along the back of the spoon; when the curd is done, it should hold the trail.

Remove the curd from the heat and strain it through a fine sieve into a bowl. Whisk in the vanilla and salt. Cover with plastic wrap, pressing the plastic onto the surface of the curd, and chill for 1 to 2 hours before using.

make ahead tips

The curd can be made up to 5 days ahead; refrigerate in an airtight container. 

How to make Almond Flour

When I want to start making macarons, the recipe requires almond flour, and I have been looking up and down, there isn't almond flour for sale, and so I google for 'what is almond flour?' And I found it's easily can get by grinding it with a food processor, which means it can be self made! 

Here I bought a packet of ground almond and borrowed a food processor from mom, start making my own almond flour. 

I would rather buy instant almond flour if I could, because  it takes up lots of my time, especially the processor didn't do a good job to find grind those almonds, I need to press almonds through a sieve to really get the flour like almond. 

Brown Sugar Cheesecake

Brown Sugar Cheesecake

Brown Sugar Cheesecake

Ingredients


· 1 1/4 cups Oreo chocolate biscuit crumbs
· 80g butter, melted


· 500g Cream Cheese, softened
· 3/4 cup brown sugar
· 3 teaspoons gelatine dissolved in 1/4 cup boiling water
· 1 teaspoon vanilla bean paste
· 1 cup thickened cream, whipped






Method


· COMBINE the biscuit crumbs and butter. Press into the base of a greased and lined 20cm springform pan. Chill.


· BEAT the cream cheese and sugar with an electric mixer until smooth. Beat in gelatine mixture, whipped thickened cream and vanilla bean paste until just combined, fold in cream cheese mixture.  Pour mixture into prepared base and refrigerate for 3 hours or overnight.

I personally think cheesecake is the easiest cake to make, and everybody likes to eat them. 

Gila Garage – B029

Gila Garage – B029

Wish List

Have been thinking of writing this wish list, as a check list of God's blessing, and record of how long will God takes to answer this wish list... kakaka... I have faith, He will answer all, as He is a faithful God, and I have to just ask, and it will be given, just the matter of time!

1. KitchenAids mixer
2. KitchenAids mixer
3. KitchenAids mixer
4. KitchenAids mixer
5. KitchenAids mixer
6. KitchenAids mixer
7. KitchenAids mixer
8. KitchenAids mixer
9. KitchenAids mixer
10. KitchenAids mixer

well, if God only answer one, I guess.... I won't miss it!