Jul 22, 2014

♥ Matchamisu (aka Green Tea Tiramisu) ♥



Don't know you, but I have a big obsession with tiramisu. The creamy mascarpone cheese layer with coffee flavor just excelled all other trifles or cheesecake, and personally I really enjoy my eggless version. This week, I worked with my original tiramisu recipe again and gave it a Japanese kick!
For matcha freaks out there, say yay!



In this recipe, matcha powder is used instead of cocoa powder; a homemade matcha syrup is also used in replace of coffee. I have also tried a condensed milk version and if your trying out this recipe, watch out for the level of caffine!

You'll need:
2 tbsp matcha powder
3 tbsp sugar
2 tbsp rum
100ml hot water

250g mascarpone cheese
1/2 can (14oz) sweetened condensed milk
20 ladyfingers

matcha powder, for dusting

How to make green tea matcha tiramisu:
  1. Prepare green tea syrup, dissolve green tea powder, sugar and rum in hot water. Set side to cool.
  2. In a medium bowl, cream together mascarpone cheese, condensed milk.
  3. To assemble, place lady fingers and spoon syrup over them. Dollop cheese mixture on top. Repeat the process until final layer of cheese and dust with matcha powder.
  4. Chill overnight, scoop and serve.
With all my love <3

Jul 18, 2014

♥ Biscoff Puffs ♥




Make approximately 6 puffs
You'll need:
1 sheet puff pastry, thawed
6 teaspoon Biscoff spread
1 egg, beaten as egg wash
Powdered sugar for garnish, optional

How to make biscoff / cookie butter puff:

  1. Preheat oven to 200C. Line baking sheet with parchment paper, set aside.
  2. Cut puff pastry into desired shape using cookie cutter. I used heart-shape here.
  3. Spoon 1 teaspoon of biscoff or cookie butter spread in the centre of your cutouts. 
  4. Brush the edge with egg wash and place another cutouts on top. Seal by pressing down with a fork.
  5. Brush the top of pastries with egg wash, bake in preheated oven for 15-18 minutes or until puffy and golden.
  6. Garnish with powdered sugar, serve with vanilla ice cream if desired.
With all my love <3

Jul 15, 2014

♥ Biscoff Stuffed Snickerdoodles ♥



Haven't been making snickerdoodles for a while. They are butter cookies that been rolled in cinnamon-sugar (just like churros). Soft, chewy, and spicy! I have made gingerbread snickerdoodles before with a gingersnap base cookie dough. This time I have alternated them a bit for the basic kind with biscoff stuffed in them.


These cookies are just as good as my no bake biscoff cheesecake pudding! And of course can beat my biscoff biscotti too!

Make 20 cookies
You'll need:
1/2 cup unsalted butter
1/2 cup sugar
1 egg
1 tsp vanilla
1 2/3 cup all purpose flour
1 tsp cream of tartar
1/2 tsp baking soda
1/8 tsp salt

2 tbsp sugar
1 tsp ground cinnamon
1/2 cup Biscoff spread

How to make Biscoff snickerdoodle cookies:

  1. Preheat oven to 180C. Line baking sheet with parchment paper, set aside.
  2. In a large bowl, beat butter and sugar until fluffy. Add egg and vanilla, mix until combined.
  3. Add flour, cream of tartar, baking soda and salt. Beat until dry ingredients are fully incoperated.
  4. On a small plate, combine the 2 tablespoon sugar and 1 teaspoon cinnamon.
  5. Scoop 1 1/2 tablespoon size dough and divide into half. Flatten halves into disk-like shape.
  6. Drop 1 teaspoon of Biscoff into the middle of one disk, place another half on top and pinch the side to seal the edge of cookie.
  7. Roll the cookie dough in cinnamon-sugar mixture and place on prepared baking sheet.
  8. Repeat with remaining cookie dough.
  9. Bake cookies in preheated oven for 10 minutes. Let them rest on the baking sheet for 2-3 minutes before transferring them to wire rack to cool completely.
With all my love <3

Jul 2, 2014

♥ Peanut Butter Toffee Cookie Pie ♥



I haven't been making cookie for a long time. Obviously was too lazy to scoop each cookie dough on baking sheet and bake them batches after batches. But this cookie pie has an exception because the dough all goes into the same pie plate and bake! And it tastes just as soft chocolate chips cookies. Replacing with nuts may perhaps give you cookie tastes like this one too!


This cookie pie is served in wedges, and for further indulge, top with a scoop of high quality vanilla ice cream. Drizzle more melted chocolate, sprinkle more chopped nuts, and WOW! This dessert is Superb!

Adapted from Two Peas and Their Pods
Make 1 9-inch big cookie
You'll need:
1 1/4 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter
1 cup light brown sugar
1 egg
1 tsp vanilla
1/2 cup Hershey's Toffee Bits
1/2 cup chopped Reese's Peanut Butter Cups

How to make giant peanut butter toffee cookie pie:
  1. Preheat oven to 180C. Grease a 9-inch pie plate with baking spray. Set aside.
  2. In a small bowl, combine flour, baking powder and salt. Whisk until blended.
  3. In a large mixing bowl, beat butter and sugar until creamy. Add egg and vanilla, beat until smooth and blended.
  4. Slowly add flour mixture and beat until incoperated. Add toffee bits and chopped peanut butter cups. Fold using a spatula.
  5. Scrap cookie batter into prepared pie plate. Spread the top evenly and sprinkle more toffee bits on top if desired.
  6. Bake in prehated oven for 30 minutes, or until toothpick inserted into center comes out clean. Remove and let cool completely.
  7. Cut cookie into wedges and serve warm or at room temperature with a scoop of vanilla icecream.
With all my love <3