Before I jump into my post, I want to take a moment to address the people in Taiwan: I hope everyone stays safe. The monsterous-typhoon was estimated to make landfall as at 8AM (Saturday) local time. However, it is now 4AM local time and I’ve already experiencing the wrath of Typhoon Soudelor, one of the strongest storm of the year (according to CNN). The storm is hitting us with no mercy with wind speeds reporting up to 75mph (120 kph), which is equivalent of a Category3 Hurricane.
With the screeching wind and crashing rain, I am not expecting to get a wink of sleep tonight. As a matter of fact, some of the rain is coming through the cracks from my window, parts of the house is leaking, and I can feel the windows vibrating. But at least I’ve still got power. I am still here blogging… while as of midnight, 82,000 homes have lost their power. The amount of people posting on facebook at this hour is makes me a bit uneasy, giving instant updates on power outages, shattered windows, scattered road signs, crashing tin roofs…I can only praying that everyone is safe in their houses and there are no casualties.
Happy Father’s Day! Otherwise known as Baba Jie. I know it may seem like I’m 2 months too late and many other bloggers have already posted their celebration posts. But in Taiwan, we celebrate Father’s Day on August 8th. Why this date you ask? It’s merely a play on words. “8/8” and the Mandarin word for Dad “Ba Ba” has the same sound but different tones, may sound a bit silly, we Taiwanese do love our word plays (chuckle).
雪兒在此祝天下的爸爸父親節快樂! 除了回家過節外，父親節蛋糕是不能少的啦! 今年特別為親愛的老爸客製了一款萊姆葡萄口味的起司蛋糕，還有巧克力鬍子的裝飾喔! 希望可以逗爸爸開心，也恭喜他開始新生活 🙂
這是一款簡單的紐約起司蛋糕，材料不到十樣，5個步驟就搞定。你一定做得出來! 蛋糕的底基是用酥脆的麥片 (granola) 做成。葡萄乾加了萊姆酒，泡過夜才入味。最後融一點巧克力，畫鬍子。雪兒的經驗不夠，大概畫了十多個鬍子，畫完整個廚房變的黏答答，還好，最後有一個滿意的作品就夠了! 嘆。
For Father’s Day the norm in our family is to have Dad pick his favorite restaurant. This year, I decided to get a little creative. Although I did ultimately get my dad a store-bought gift, I wanted something homemade. Enter The Mustache Cheesecake. Now, I’ve got the best of both worlds: practical and personal.
I chose a simple New York Cheesecake with a granola crust. To make this more “grown up”, I soaked some raisins in rum before mixing it into the batter.
To make this cake Father’s Day appropriate, I added a chocolate mustache. I don’t have much experience working with chocolate and every time the chocolate seems to fly off the walls, squirting everywhere, making my kitchen a sticky gooey mess. And this time, it was no exception. I must have drawn at least 10 chocolate mustaches before ending up with the one you see now. Talk about lack of practice. Phew.
Anyway, fingers crossed that my Father will like this cake!
- 1/2 cup of granola
- 20g of butter
- 200g cream cheese
- 1/4 cup of sugar
- 1 teaspoon of vanilla
- 1 egg
- 2 teaspoons of flour
- 1/3 cup of rum soaked raisins*
- Use your blender to mix the granola and butter, forming a sticky crumbly crust.
- Press the crumble bits into the bottom of your cake pan, try your best to create an even layer.
- Whip cream cheese, sugar, and vanilla to a smooth consistency before adding in your whisked egg.
- Add one teaspoon of flour at a time while whisking to prevent clumps. Fold in half of the rum raisins.
- Pour the batter into cake pan and bake at 180C for 30-40 minutes.
- Cover your raisin with rum and let it soak for 6 hours-overnight before using.
- Makes one 4-inch cheesecake
- 酥脆的燕麥 (granola) 1/2杯
- 奶油乳酪 (cream cheese)
- 糖 1/4杯