Jan 21, 2015

♥ Banana Cream Cheese Loaf ♥



The idea of adding a layer of cheese cake inside this banana bread comes from Averie Cooks. The result is so delicious, imagine having a cheesecake with banana bread base.


This is such an extraordinary loaf of banana bread. It doesn't take up much fat (just 1/3 cup) but natural ones from bananas. The sugar content is also lowered with substitution of Natural Sweetener Natvia.
Sounds great huh?



For a better result, VERY ripe bananas are a must. I mean, they should be at least half browned, squishy and mushy. Try this easy-to-whip-up one bowl recipe now!
Credit to Natvia!
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Francesca at Fearless Kitchen.

Adapted from Simply Recipes
Make 1 loaf
You'll need:
For banana bread
3 ripe banana, mashed
75g (1/3 cup) unsalted butter, melted
150g (3/4 cup) Natvia
1 egg
1 tsp vanilla
190g (1 1/2 cup) all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt

For cream cheese filling
125g (4 oz) cream cheese, at room temperature
1 egg
50g (1/4 cup) Natvia
3 tbsp all purpose flour

How to make cream cheese filled banana loaf bread:
  1. Preheat oven to 180C. Grease a 4 x 8 inch loaf tin with melted butter and set aside.
  2. In a large mixing bowl, combine mashed banana, melted butter, Natvia, egg and vanilla.
  3. Add flour, baking soda, cinnamon and salt. Mix until well combined.
  4. Pour 2/3 of the batter into prepared loaf tin.
  5. Meanwhile, beat cream cheese, egg, Natvia and flour until smooth with no lumps. Spread cream cheese mixture into loaf tin and even the top. 
  6. Pour the remaining 1/3 of the banana loaf batter on top and slightly swirl with a knife. 
  7. Bake for 1 hour - 1 hour 10 minutes, or until toothpick inserted into center comes out clean.
  8. Let cool completely on a wire rack. Remove the banana bread, slice and serve. 
With all my love <3

Jan 20, 2015

♥ Matcha Buttercream Frosted Hot Cocoa Cupnies ♥



Cupnies? I am talking about cupcake + brownies.


These mini brownie cupcakes with a super creamy buttercream frosting, which is ALMOST sugar free!



Thanks Natvia HK for the Natural Sweetener Baking Pack and also the Icing Mix. These substitutes turn these usual cupcakes into more unusual ones! Healthier! Less calories! And OH! The low sugar frosting!  



The greenie matcha buttercream frosting is supposed to be SUGAR-FREE with the use of  Natvia Icing Mix. But instead of milk, honey is added to smoothen the texture, which still add up a little sugar content. Unless you want it all sugar-free, try using honey! It matches wonderfully with matcha, as always!
Credit to Natvia!
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Francesca at Fearless Kitchen.

Adapted from My Name Is Yeh
You'll need:
For cupcakes
125g (1 stick) unsalted butter, melted
150g (3/4 cup) Natvia
2 eggs
1 tsp vanilla
70g (1/2 cup) all purpose flour
43g (1/3 cup) hot cocoa mix
1/4 tsp baking powder
1/4 tsp salt

For matcha buttercream
3 tbsp unsalted butter, melted
115g (1 cup) Natvia Icing Mix
1 tbsp matcha powder, sifted
1 tbsp honey
1 tsp vanilla

How to make hot choco brownie cupcakes with matcha buttercream frosting:
  1. Preheat oven to 180C. Line muffin tins with cupcake liners and set aside.
  2. In a large mixing bowl, add melted butter, Natvia, eggs and vanilla. Mix to combine well.
  3. Add flour, hot cocoa mix, baking powder and salt. Stir and fold until incorporated.
  4. Divide batter evenly among cupcake liners. Bake for 25 minutes or until toothpick inserted into center comes out clean. Let cool before frosting.
  5. To make matcha buttercream, combine all frosting ingredients and mix until smooth. 
  6. Fill a piping bag with tip attached, pipe buttercream on top of each brownie cupcake and serve.
With all my love <3

Jan 18, 2015

♥ M&M Oreo Cream Cheese Blondies ♥



Oreos? M&Ms? How could these go wrong? I am totally inspired to "clean up my pantry".


These brown sugar blondies are loaded with all the good stuffs. I mean... who doesn't want a cookie bar with ADDITIONAL cookie crumbs and RAINBOW chocolate chips. Or probably a scoop of ice cream to sandwich them.



Instead of ice cream sandwiches, I decided to layer them with a cream cheese layer, just like this one. They are just temptingly good!
Credit to Natvia!
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Francesca at Fearless Kitchen.

Adapted from Averie Cooks
You'll need:
For blondie layer
125g (1 stick) unsalted butter, melted
215g (1 cup) light brown sugar, packed
1 large egg
1 tsp vanilla
130g (1 cup) all purpose flour
14 Oreo cookies, coarsely chopped
87g (1/2 cup) M&M's chocolate

For cheese cake layer
125g (4 oz) cream cheese, at room temperature
65g (1/3 cup) Natvia
1/4 tsp vanilla
1 beaten egg, halved

How to make M&M oreo cheesecake blondie bars:
  1. Preheat oven to 180C. Line an 8 x 8 baking tray with parchment paper, set aside.
  2. In a large mixing bowl, combine melted butter, egg, brown sugar and vanilla. Add flour and mix until incorporated.
  3. Add chopped oreo cookies and m&m's chocolate. Fold gently using a spatula.
  4. Pour 2/3 of the batter into prepared baking tray and flatten in an even layer.
  5. In another bowl, add cream cheese, Natvia, vanilla and half of a beaten egg. Cream until smooth with no lumps. Spread cream cheese mixture onto blondie batter. 
  6. Dollop remaining blondie batter onto the cheese layer. Using a knife, spread and swirl the layers together. 
  7. Bake for 35-40 minutes, or until golden brown and cheese layer is set. Cool for 10 minutes before transferring to wire rack to cool completely.
With all my love <3

Jan 15, 2015

♥ Lemon Honey Madeleine ♥



Such a lovely, chubby, buttery and lemony sea shells.


Madeleines are French style petit sponge cakes. They are traditionally baked in shell shape. In my version, I baked them into these beautiful sea shell, with a little lemon to balance out the sweetness, and honey for a nice fragrance. Thanks Anncoo Journal for the sea shell mould!


I also rested my batter to ensure nice rising, which therefore resulted "belly buttons" on them! But this doesn't matter to me as the method is still very fool-proof.


This recipe is enough to make four large madeline shells like mine. It can be easily doubled to make a whole batch in regular shell moulds. Enjoy with a cup of tea!
Credit to Natvia!
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Francesca at Fearless Kitchen.

Adapted from Nasi Lemak Lover
You'll need:
1 large egg
2 1/2 tbsp Natvia
2/3 tsp lemon zest
50g (1/2 cup) cake flour
1/4 tsp + 1/8 tsp baking powder
1 tsp honey
50g (1/2 stick) butter, melted

How to make lemon honey madeleine cake:
  1. Pre-heat oven to 200C.
  2. Whisk egg and Natvia with a hand whisk until Natvia dissolves, light and fluffy.
  3. Add in lemon zest and stir well.
  4. Sift in cake flour and baking powder, mix to combine well.
  5. Slowly add honey and melted butter, fold into the batter. Wrap with cling film, refrigerate for 1 hour.
  6. Grease and flour the madeleines pan, divide the batter evenly among each mould.
  7. Reduce oven to 180C and bake for 12-15mins until golden and set. 
  8. Tap the pan slightly to release madeleines. Let cool completely before dusting icing sugar.
With all my love <3