Cream Cheese Pound Cake

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Cream Cheese Pound Cake
Today is Mother’s Day and would like to wish all mothers
out there a Very Happy Mother’s Day and may you have a
wonderful day with your family.
This year, we are not celebrating because I wanted my son and
daughter to concentrate in their exams. My son is sitting for his
Intermediate Law examination and my daughter is sitting for her
A2 (A Level) selesai examination.  Both of them are more stressed than me,
and I do not wish to stress them with this Mother’s Day dinner and present.
To me, as long as they are treating their study and examination seriously,
then I am a very happy Mother.  Don’t all Mother want that!
We’ll just go out for our normal dinner …… so, the restaurants
out there do not have our business tonight…he he he.
Baked this Cream Cheese Pound Cake for my neighbour
because last two weeks ago, she gave me one big tub of cream cheese.
(Just wanted to thank her and also wishing her Happy Mother’s Day).
Adapted this recipe from Ju, The Little Teochew.  Thank you for sharing
this recipe.  The cake is superb.
Wanted to share this incident with you.
Last month, while my husband was away overseas, 
my son cooked dinner for my daughter and I,
in fact his dishes are quite delicious.
Below is the picture of his 2nd day cooking for both of us.
That is what I call love from him to my daughter and I.
Dishes are Black Bean Fish (from tin), Fried Cabbage with
Cucumber and Tomato (where he got this ideal?) and Stir
Fried Seafood (where he got this ideal?).  He told me that he
bought all these ingredients from Jayajusco Supermarket.
I feel great and happy that he took the initiative to cook for both of us.
My daughter posted in her facebook and all her friends and
cousins find it awesome.
One happy mother and daughter.
The End….back to my recipe.
 195g Flour, 1/2 tsp Baking Powder, 1/4 tsp Baking Soda (shifted together).
1/4 tsp Salt (I omitted).
150 g Butter (room temperature), 140 g Cream Cheese (room temperature).
200 g Castor Sugar (I reduced to 180 g) , 3 Eggs (room temperature).
1/2 tsp Vanilla Extract, Zest of Lemon.
 Beat Butter and Cream Cheese until smooth.
 Add Castor Sugar (divide in 3 additions) and beat further
until smooth and fluffy.
 Beat in egg one at a time and beat until combined.
In between, I tend to scoop in 1 tbs of flour because I noticed it
became curdle.
 Beat in zest of lemon and vanilla extract.
 Beat in flour (divide in 3 additions) until well combined.
 Pour the batter into lined baking tin.
 Baked for 30 minutes at 180 Degree Celcius or until skewer
came out clean.
 Please let it cool completely.  If not, your cake will
break when you turn into serving plate.
Picture said a thousand words.
My husband commented to my daughter….huh! you came down
from your room because of Mummy’s cake.
My neighbour’s daughter who took the cake from me keep on saying
Yummy Yummy…Thank You Auntie.
🙂
Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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