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Valentine Day Cake:Devil's Food Cupcake with Cheesecake Filling Frosting

I supposed to post this Valentine Cupcake yesterday or the day before yesterday but I was very busy with baking and decorate these cuppies and have to do others stuff at home..Well,that is life when we have family to feed and take care,right? Anyway, here am I posting this delicious cuppies adapted from Nick Malgirie baking cook..Better late then never,right? This cupcake recipe is not really sweet but that is OK with me..Furthermore, I added extra sugar into when making the cheesecake filling as icing or frosting..Wonder why I called the frosting cheesecake filling? I bought 2 pack of Kraft's New York style cheesecake filling at BJ's wholesale at a very special price.Each pack which consist of 2 boxes and each box weight is at 1 pound each .It's cost $1.99 for 2 boxes !! It's unbelievable cheap!! Actually, I plan to make cheesecake with those filling but change my mind at last minutes .I used the cheesecake filling as frosting instead since it's Valentine Day!!


Cake Batter:
1 3/4 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
8 tbsp(1 stick) unsalted butter,softened
1 1/4 cups dark brown sugar,firmly packed
2 tsp vanilla extract
3 large eggs,room temperature
4 oz (100gm) unsweetened chocolate,melted and cool(the actual recipe is 3 oz)
3/4 cup milk or buttermilk(I used milk)
1 tsp Ovalett*optional*

*this recipe is for whole cake but I make cupcake*


100 ml heavy cream
2/3 cup sugar
1 lb Cheesecake filling
some red food coloring and sprinkle


1:Set a rack in the middle of the oven and preheat to 350 F.(180C)Prepare 2x12 muffin baking pan with paper liner.
2:Combine the flour,baking soda and salt,sifted and set aside
3:Combine butter,brown sugar and vanilla in mixer.Beat at medium speed until lightened in color and texture,3 to 5 minutes.
4:Beat in eggs,one at a time,beating well after each.Beat in the cooled chocolate and ovalett.
5:Decrease the mixer speed to lowest and add 1/3 of the flour mixture.Stop and scrape down the bowl and paddle.
6:Beat in half milk and stop and scrape the bowl and beater.
7:Repeat step #5 and #6 adding half of the flour and the remaining milk.Stop and scrape.Beat in the remaining flour mixture.
8:Increase the speed to medium and beat the batter continuously for 3 minutes.
9:Divide the batter equally between the muffin or cupcake liner.Bake for 15 minutes to 20 minutes or until the tooth pick insert comes out clean.
10:Cold in the pan for 5 minutes before remove to wire rack to cool completely.

For Frosting:

1:Combine heavy cream and sugar in mixer,beat at high speed for 10 minutes or until it's become firm,then add in cheesecake filling,beat for 30 seconds,mix well.
2:Mix your desire food coloring into the frosting first before bag the frosting in piping bag.Use any flowering decorating drop tips or star decorating tips for decorating your cupcake.

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Chicken Parmesan with Linguine

It's been a while I cook any Italian food at home.Most of the time we just ate in the restaurant or order take out pizza..Actually I been hoarding plenty of pasta sauce and pasta at home,why not cook some Italian dish for dinner,right? Hmmm....How about Chicken Parmesan with Linguine? sound Of course,Mishu and Eliot both praise me for cooking this dish,said"tasty and delicious"!!!

6 pieces skinless boneless breast chicken,2 lbs
1 tsp salt
1 tsp ground black pepper
1 cup all purpose flour+1/2 tsp salt
1/2 cup plain bread crumb
1 egg + 1/4 cup milk
1 cup canola oil

2 bottle Mariana sauce
1 block whole milk fresh mozzarella, 32 oz
1 cup shredder mozzarella
1/2 cup grated Parmesan
salt to taste

I pack linguine,cooked al denta


1:Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Season salt and pepper mixture on the meat.Put the flour,bread crumb and egg mixture in 3 separate shallow platter .
2:Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg mixture to coat completely, letting the excess drip off, then dredge in the bread crumbs. Heat skillet with oil at medium heat.When the oil is nice and hot, add the cutlets and fry for 5 minutes on each side until golden and crusty, turning once. Remove chicken cutlets from skillet and set aside.
3:Preheat oven to 375 F.Prepare a large baking dish.Pour I bottle Marinara sauce at the bottom,place 3 pieces chicken cutlet over the sauce,then sprinkle grated parmesan cheese on the top before pour 1/2 bottle of marinara on top of the cutlets before place the rest of chicken cutlet on the top.Pour the reminding of the sauce over the cutlet.Scatter cut mozzarella cheese and sprinkle grated parmesan on the top before place in oven for 30 minutes or until the top is golden brown.Or turn setting to broil the top cheese to brown for 5 minutes .
4:Remove from oven,dish out and serve warm with cooked linguine.

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Gong Xi Fa Cai:Happy Chinese Lunar Rabbit Year!

Wishing all my dear readers,friends and family a Happy Chinese New Year!!..Gong Xi Fa Cai..May this Rabbit year brings happiness, and prosperity to you and family!!


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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.