Wake Up and Smell the Cake

Tub of mascarpone waiting to be used sits in my fridge and was contemplating if I should do another batch of kunefe, or try out a cheesecake since I have cream cheese too which is expiring soon. Also have kids' leftover biscuits to clear. These kids will say I love this snack! And keep asking for more and you need to go find them cos you didn't know they'd finish them so fast, and when you actually do stock up at home, they moved on to another snack. So. I'm left with a packet of opened, unfinished Zoo biscuits. Googled and found this recipe , so cheesecake it is! I did half the recipe and was more than enough still. This is a keeper recipe, the cheesecake is not heavy, not cheesy and the crust is oh so GOOD. Lotus biscuits, even though only 2, made a difference and almonds too! Love the nutty flavour it gives to crusts.  In you go, zoo biscuits. No need for Graham crackers. Cheesecake 250g cream cheese 250g mascarpone cheese (1 tub) 2 eggs

Since today McDonald's closed for 2 weeks because of COVID-19, I took the opportunity to feed the kids my pancakes and remind them that storebought isn't always best. PLEASE GET THAT IN YOUR HEADS KIDS. See lah, dowan to believe mama can cook right. But I'm glad all pancakes were finished! Yay! There's no need for buttermilk for these, and it's fluffy and soft and wayyy better than McDonald's honestly. Pancake Recipe 1 1/2 cup flour 3 1/2 tsp baking powder 1/4 tsp salt (but my butter is salted butter so I omitted) 1 tbsp sugar 1 egg 3 tbsp butter, melted 1 1/4 cup milk Add wet ingredients together, mix. Then pour into bowl of dry ingredients. TADA. SEE SO FLUFFY

Came across this recipe in my Instagram feed and it's perfect for using up egg whites. I end up with 3 egg whites after making pineapple or nutella tarts, and this recipe calls for exactly that! Bookmarked it, and since I did nutella tarts last Friday, I decided to make this even though there's so many sweet treats I've made these past few days of circuit breaker. Flourless Fudge Cookies 3 egg whites (105g) 1/4 tsp salt 1 tsp vanilla essence 225 confectioners' sugar (I didn't have enough so I topped up with caster sugar + 1 tsp cornflour) 85g Dutch processed cocoa 2 cups of nuts/chocolate chips Mix the wet ingredients together. Put the dry ingredients in the processor and blend to get them into fine powder (because I'm lazy to sieve). Add the wet ingredients and mix well. Line baking tin with baking paper. Scoop 1 tbspful and spread onto the baking paper, it won't spread much so can put more. Cookies of 2 inches in diameter bakes at 8 minutes