Mar 3, 2015

♥ Peanut Butter & Jelly Cornmeal Biscotti ♥



Look at that thin layer of strawberry jam!


Archibald's honey is a 100% Australian Honey. This big yellow bucket of honey. is from Honey 蜜蜜針! Check out more at their FaceBook Page!


I added some natural honey for amber color and sweetness.



Also, another credit to Natvia! It is a sweetener which is made out of organic stevia. 100% natural sugar, a great healthy substitute to our white sugar that it consists of 97% less calories.


The cornmeal in this recipe has given these biscotti more specialist texture, an awesome bursting of cranberries, strawberries and honey flavor. How incredible when American cookie dunked in Italian coffee!
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 Cynthia at Eat Munch Love.

Make 1 dozen
You'll need:
250g (1 3/4 cup) all purpose flour
110g (3/4 cup) cornmeal
1/2 tsp baking powder
1/4 tsp salt
40g (3 tbsp) unsalted butter
40g (3 tbsp) peanut butter
70g (1/3 cup) Natvia
110g (1/3 cup) Honey
2 large eggs
100g (1 cup) dried cranberries
60g (1/4 cup) strawberry jam

How to make peanut butter and jelly cornmeal biscotti:
  1. Preheat oven to 170C. Line a baking sheet with parchment paper and set aside.
  2. In a medium bowl, combine flour, cornmeal, baking powder and salt.
  3. In a large mixing bowl, beat together butter, peanut butter until fluffy. Add Natvia, honey and eggs, one at a time, mix until well combined.
  4. Add the dry ingredients to the wet. Using a spatula or a wooden spoon, fold in dried cranberries and stir until the batter comes together. Divide the batter into half. 
  5. For each half, spread half of the batter and form a log on prepared baking sheet. Spread 1/8 cup strawberry jam evenly on top and spread the remaining half batter. Reform the log using damp hand. Repeat for the remaining halved batter.
  6. Bake in oven for 30-35 minutes. Remove the pan from the oven and turn down to 140C. Let the logs to cool for 10 minutes before handling.
  7. Slice the logs diagonally into 1/2 inch thick. Arrange the slices, cut side down, on the baking sheet. Return them to oven and bake for 15-20 minutes.
  8. Transfer to wire rack and cool completely.
With all my love <3

Feb 17, 2015

♥ Matcha Pancake with Coconut Whipped Cream ♥


Happy Pancake Day! It is time for breakfast with a stack of pancake! 



Archibald's honey is a 100% Australian Honey. Big thanks to the Hong Kong distributor and retailer for sending me this big yellow bucket of honey. Check out more at their FaceBook Page @ Honey 蜜蜜針!


I bet there's nothing more appealing than a sprinkle of matcha green tea powder over snowy white whipped cream.



In this recipe, I use coconut whipped cream to replace the dairy and less healthy heavy whipping cream. It adds a sense of tropical flavor to the pancakes, which are also made with coconut milk. Apart from the Australian honey mentioned above, the fluffy pancakes have also been sweetened up with this amazing low-calorie organic natural sweetener!
Credits to Natvia!
This post is linked to the event, Cook & Celebrate: CNY organised by organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

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 Kim at Love Live Life by Kim.

You'll need:
For pancakes
65g (1/2 cup) cake flour
1 tbsp Matcha powder
1 1/2 tsp baking powder
1/4 tsp salt
1 egg
80ml (1/3 cup) coconut milk
2 tbsp vegetable oil
2 tbsp Natvia
1/2 tsp vanilla

For topping
Honey, or more to taste
Matcha powder, for dusting
1 can full-fat coconut milk, refrigerated for 24 hours

How to make matcha green tea pancake with coconut whipped cream:
  1. To make coconut whipped cream: Prior to the day of making, place a can of coconut milk in the fridge. When ready, remove the can without shaking it. Once opened, carefully spoon out the thick layer of coconut cream and transfer to a chilled mixing bowl. Using a whisk, beat coconut cream until slightly light and fluffy with small peaks form. You may add sweetener to taste.
  2. In a large mixing bowl, combine flour, matcha powder, baking powder and salt. Whisk to remove any lumps and set aside.
  3. In another bowl, beat egg, coconut milk, oil, Natvia and vanilla. Pour the wet into the dry ingredients and mix until just combine. Do not overmix.
  4. Heat a large skillet over medium, carefully rub it with a oiled kitchen paper towel. 
  5. Spoon a dollop of batter onto the skillet, once bubbles formed, flip it with a spatula and cook until browned and set. Transfer to a platter lined with kitchen paper towel and continue with remaining batter.
  6. To serve, stack up the pancakes and drizzle with honey, a dollop of coconut whipped cream and a dusting of matcha powder.
With all my love <3

Feb 13, 2015

♥ Saltine S'mores Fudge Sandwich ♥



S'mores!! Meaning more chocolate and marshmallow! With no campfire needed!


Instead of graham cracker. I would rather prefer a sweet and salty combination of Saltine crackers! And mine is whole wheat with sesame flavor, hmmmm!!!


This is a simple chocolate fudge recipe adapted from Bigger Bolder Baking. I alternated with saltine crackers, and I suppose this would be the best LAST MINUTE Valentine's gift!

This post is linked to the event, Cook & Celebrate: CNY organised by organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.
This post is also linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Grace from Life can be simple at this post.
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 Kim at Love Live Life by Kim.

You'll need:
1 can (14 oz) sweetened condensed milk
1/4 cup unsalted butter
3 1/3 cups semi-sweet chocolate chips
1 tsp vanilla
1/2 tsp salt
2 cups mini marshmallows
24 Saltine crackers

How to make saltine cracker s'mores fudge sandwiches:
  1. Prepare a 8 x 8 square pan and line it with parchment paper. 
  2. Line saltine crackers on the bottom of the pan and fill the edges with halved crackers. Set aside.
  3. In a bain-marie or a heatproof bowl over simmering water, combine condensed milk, butter and chocolate chips. Stir until mixture is melted completely.
  4. Remove from heat, add vanilla and salt. Pour half of the chocolate fudge into saltine base, sprinkle mini marshmallows and press them into the fudge.
  5. Pour the remaining half of the chocolate mixture and spread to even the top. Line remaining saltine crackers and place in the refrigerator for at least 6 hours until set.
  6. Slice into 16 equal pieces and let them come to room temperature when serve.
With all my love <3

Feb 11, 2015

♥ Chocolate Hazelnut Brownie with Cream Cheese & Ferrero Rocher Topping ♥



Chocolate and hazelnut? The only thing that comes to my mind is Nutella! The Nutella World Day has gone. But I still wanted to catch it up with some delicious chocolate hazelnut goodie.


Umm... What else is the best to go with chocolate? Of course it is my all time favourite to whip up cream cheese frosting! And using a lower calorie version just because of the Natvia Icing Mix!


Golden...Chocolate...And...Should be Ferrero Rocher that makes the best topping!


These mini muffins are actually Nutella brownies. It is not necessary to buy Nutella, just a simple chocolate hazelnut spread will do. I promise, the recipe is super duper easy and also make the perfect gift for this Valentine's Day! 
Credits to Natvia!
This post is linked to the event, Cook & Celebrate: CNY organised by organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.
This post is also linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Grace from Life can be simple at this post.
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 Kim at Love Live Life by Kim.

Make 12 mini muffin
You'll need:
For brownies
500g (2 cup) chocolate hazelnut spread
4 eggs
140g (1 cup + 4 tbsp) all purpose flour
85g (1/2 cup) chocolate chips

For frosting and topping
125g (4 oz) cream cheese, soften
28g (1/8 cup) unsalted butter, soften
58g (1/2 cup) Natvia Icing Mix
1 tsp vanilla
12 Ferrero Rocher

How to make chocolate hazelnut brownie with cream cheese frosting:
  1. Preheat oven to 180C. Prepare 12 muffin cases on a baking sheet and set aside.
  2. In a mixing bowl, combine chocolate hazelnut spread and eggs. Whisk until well mixed. Add flour and mix to combine.
  3. Add chocolate chips, and fold gently using a spatula. Divide the batter evenly among muffin cases and bake for 12-15 minutes, or until a toothpick inserted into center comes out clean. 
  4. Let cool completely on wire rack.
  5. Meanwhile, cream together cream cheese, soften butter, Natvia Icing Mix and vanilla. 
  6. Fill a pastry bag with cream cheese frosting and refrigerate until ready to use.
  7. To assemble, pipe a dollop of cream cheese frosting and top with a Ferrero Rocher chocolate. 
With all my love <3

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