Oct 16, 2014

♥ Apple Crisp à la Mode ♥


At the beginning of Fall, the weather is getting chilly while apples and pumpkins are smelling phenomenal. Recalling all my series of pumpkin recipes from last year including pumpkin cream cheese barsdonut muffins, the mini version of traditional pumpkin pie, or even swiss roll, this should be the time for some apple recipes.


This recipe calls for 4 generous serving, and of course who will deny a scoop of vanilla ice cream for their apple crisp / crumble? The only difference between them is the addition of oats. But trust me, you must use rolled oats, not quick cooking, or any others.


For apples, I used gala apples. You can use honeycrisp or granny smith. Top with a scoop of your favourite ice cream and this dessert will wow your guests.
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 Jules at The Kiwi Diaries.

Make 4 servings
You'll need:
1/2 cup rolled oats
1/2 cup all purpose flour
1/8 tsp baking powder
1/4 cup brown sugar
1/4 cup granulated sugar
1/4 tsp cinnamon
6 tbsp cold unsalted butter, cubed
4 apples, peeled, cored and chopped
1/4 cup brown sugar
1/2 tsp cinnamon
2 tsp cornstarch
1 tsp vanilla
4 scoops vanilla ice cream, to serve

How to make apple crisp:
  1. Preheat oven to 180C. Grease 4 ramekins and set aside.
  2. In a large bowl, add apples, sugar, cinnamon, cornstarch and vanilla. Mix until well coated.
  3. Divide apple fillings among ramekins evenly and set aside.
  4. For topping, combine oats, flour, baking powder, sugars and cinnamon. Add chunks of cold butter. Using a knife, fork, pastry cutter or fingertips, combine butter and flour mixture into coarse crumbs.
  5. Divide topping evenly all over the top of apples and place ramekins on top of baking sheet.
  6. Bake for 20-25 minutes or until golden brown. Let cool for 5 minutes and serve with vanilla ice cream.
With all my love <3

Sep 21, 2014

♥ Chocolate Mocha Chiffon Cake ♥



Chocolate mocha chiffon cake! What can be better than this?




Look at those air pocket hiding in the layers! They are what make this chiffon cake so fluffy, light and souffle-like. I used decaffeinated  coffee granules in this recipe to make it more kid-friendly, but espresso would be better for your mocha morning! 

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 Corina at Searching For Spice.


Make 7 inches cake
You'll need:
3 egg yolks
85g sugar
3 tbsp oil
4 tbsp milk
1 tsp vanilla extract
2g coffee granules
75g cake flour
1 tsp baking powder
1 tbsp cocoa powder
3 egg whites
1/4 tsp cream of tartar

How to make chocolate mocha chiffon cake:
  1. Preheat oven to 170C. 
  2. Heat milk in microwave oven for 30 seconds, dissolves coffee granules and set aside.
  3. In a large bowl, whisk egg yolks and 1/3 of sugar. Add oil, coffee milk mixture and vanilla extract, mix well. 
  4. Sift cake flour, baking powder and cocoa powder through a fine sieve and add to egg yolk mixture. Whisk until incorporated without lumps.
  5. Using a stand mixer or electric hand mixer, beat egg whites till opaque and foamy. Add remaining sugar and cream of tartar. Beat until stiff peak forms. 
  6. In 3 batches, fold egg whites into egg yolk mixture. Make sure mixture is mixed well in 3 increments.
  7. Pour mixture into ungreased chiffon cake pan. Tab the pan on the countertop to release air bubbles. 
  8. Bake for 30 minutes or until toothpick inserted into centre comes out clean.
  9. Cool the cake upside down on a tall heavy bottle. Leave to cool completely before removing the cake pan. 
  10. Using an offset spatula or sharp knife, run it around the cake. Invert and flip onto serving plate.
With all my love <3

Aug 28, 2014

♥ Ginger Milk Ice Cream 薑汁撞奶雪糕 ♥



Ginger Milk Pudding is one of my absolute favourite chinese desserts. Its silky smooth texture, with creamy milk contrasting the gingery taste is just out of this world. But since summer is here, the pudding seems too hot to be eaten. Ice cream should be a better option?


This is my first attempt at making homemade ice cream. So easy to make and just need handful of ingredients. The custard base is so foolproof.


I enjoyed this homemade ginger milk ice cream a lot, especially when it comes with crushed biscuit crumbs or some chopped nuts would be nice. This ice cream can be kept in the fridge for a week, only if it can last that long!

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 Lindsey at Sneaks & Sweets.


Make 1 pint
1 cup heavy cream
1 cup whole milk
1/2 cup sugar
1 egg yolk
10 slices of ginger
2 tbsp ground ginger
1 tsp vanilla extract

How to make ginger milk ice cream:
  1. In a small saucepan, add heavy cream, milk sugar and egg yolk. Whisk to combine.
  2. Add slices of ginger. Bring the mixture to simmer while stirring constantly with a wooden spoon, for 3 to 4 minutes, or until it is slightly thicken and pale in colour.
    (Which can coat the back of your wooden spoon)
  3. Stir in ground ginger. Let cool to room temperature.
  4. Strain through a fine sieve and add vanilla. Stir well. Place it in your ice cream machine and freeze according to manufacturer's instructions.
With all my love <3

Aug 15, 2014

♥ Traffic Light Brownies ♥



Recently, I have received an order to prepare some treats for a baby boy party, with the theme of Lightning McQueen. McQueen is one of the characters in the Disney cartoon "Car". In this case, we decided to make some traffic light brownies to fit the theme, alongside with some cupcakes and roadsign lollies.


For clean cut brownies, you'll need a sharp knife, paper towel and a tall cup of hot water. For every cut, dip the knife in hot water and wipe off using paper towel. This ensures perfect clean cut without a mess to your fudge / cakelike brownies.

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 Lindsey at Sneaks & Sweets.


Make 30 bars
You'll need:
1 favourite brownie recipe / box of brownie mix
Red, yellow and green m&m's chocolate
Semi-sweet chocolate chips

How to make traffic light brownie bars:
  1. Preheat oven to 180C. Spray a 9 x 13'' baking pan with non-stick cooking spray and line it with parchment paper. Set aside.
  2. Prepare brownie as package direction. Pour into prepared baking pan and bake for 30-35 minutes, or until toothpick inserted into centre comes out clean. Let cool completely.
  3. Slice brownie into 3x7cm bars. Pick out the red, yellow and green m&m's chocolate.
  4. Melt chocolate chips in microwave for 30 seconds. Dip each m&m's into melted chocolate and place on brownie bars to assemble traffic light. Repeat with remaining brownies.
With all my love <3