Mar 30, 2015

♥ Matcha Madeleine ♥

Just in case you forgot what I have previously made, original lemon madeleines in these mold, this time I baked these mini French cakes in form of their traditional sea shells instead.

SOOOO sooo sooo upset about the weak indentations, but I told myself it's alright because the powdered sugar will cover the flaws anyway.

This recipe is adapted from justonecookbook. I love all her matcha green tea recipes so as this one. With the substitution of Natvia and a bit of vanilla, these madeleines turn out not too bad.
Next time I will try to make bigger ones with my beautiful sea shell for better appearance.
This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

Make 24 madeleines
You'll need:
133g (2/3 cup) Natvia
120g (1 cup) all purpose flour
1/4 tsp salt
1 tsp baking powder
1 tbsp Matcha powder
2 eggs
1 tbsp whole milk
1 tsp vanilla
113g (1 stick) unsalted butter, melted
1 tbsp powdered sugar, optional

How to make matcha green tea madeleine:
  1. In a large bowl, combine Natvia, sifted flour, salt, baking powder and matcha powder. Whisk well.
  2. In another bowl, add eggs and milk. Whisk until frothy. Add to the flour mixture and stir to combine, using a spatula.
  3. Gradually add in melted butter, half at a time, until blended and smooth.
  4. Cover the bowl with clingfilm and refrigerate to rest for at least 3 hours, or overnight.
  5. When ready to bake, preheat oven to 190C.
  6. Grease and flour madeleine pans with 1 tablespoon melted butter and flour respectively.
  7. Remove the better from the fridge and fill each mold with 1 tablespoon batter. Bake for 11-13 minutes, or until edges turn lightly brown and set.
  8. Wait for 3 minutes before transferring to wire rack to cool. To serve, dust it with powdered sugar.
With all my love <3

Mar 22, 2015

♥ Rustic Apple Crostata ♥

Sometimes, if you don't fancy about the complicated French Apple Tart, a more rustic version may satisfy your lazy sweettooth.

See that cold vanilla ice cream? It is melting over the hot apple pie!

I love this rustic crostata more than my French Apple Tart. Not to mention it is quick and easy, but also best to serve for ONE! Too naughty but the pie crust is made with Natvia, lower calorie. It's okay!
This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

Make 2 mini rustic pies
You'll need:
For the crust
120g (1 stick) unsalted butter
150g (1 1/4 cup) all purpose flour
1 tbsp Natvia
1/4 tsp salt
1 egg yolk
2 tbsp ice water

For the filling
1 gala apple
1 tsp cinnamon
1 tsp sugar

1 egg yolk + 1 tbsp water, for egg wash
Vanilla ice cream, to serve

How to make apple crostata or apple rustic pie:
  1. To make the pie crust, refer to my French Apple Tart recipe. 
  2. Preheat oven to 200C. Line a baking sheet with parchment paper.
  3. Slice gala apple into thin slices. Toss in lemon juice if desire.
  4. Place the crust on the baking sheet. Arrange apple slices and sprinkle with cinnamon and sugar. Brush the surface with egg wash.
  5. Bake for 25-30 minutes, until lightly golden brown. Remove from oven and let cool for 5 minutes. Serve hot, preferably with vanilla ice cream.
With all my love <3

♥ French Apple Tart ♥

Not apple pie but an apple tart.

This is a French style apple tart with one single pastry at the bottom. The apple slices are so perfectly assembled in the disk.

Those shine and charred colour all come from apricot jam and heating under the broiler.

This pastry dough recipe uses Natvia again. It is still a sweet and buttery crust that doesn't need to be pre-baked. So easy to handle!
This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

Make 7" inch tart
You'll need:
For the crust
120g (1 stick) unsalted butter
150g (1 1/4 cup) all purpose flour
1 tbsp Natvia
1/4 tsp salt
1 egg yolk
2 tbsp ice water

For the filling
80ml (1/3 cup) applesauce
2 granny smith apples
2 tbsp apricot jam

How to make French apple tart:
  1. In a bowl combine flour, Natvia and salt. Cut butter cubes using a fork or pastry blender until dough resembles coarse meal. Beat egg yolk with cold water and add it slowly, until dough comes together. You may not need all the liquid. Turn the dough onto a floured surface and roll into a disk. Wrap in plastic and refrigerate for 30 minutes.
  2. Preheat oven to 200C. Remove the dough onto a floured surface, roll into 8" circle and fit into tart pan.
  3. Spread applesauce in an even layer and place in freezer.
  4. Meanwhile, peel, core and slice apples thinly.
  5. Remove the tart from freezer and place apple slices to form an escargot pattern.
  6. Bake at 200C for 15 minutes, then reduce temperature to 175C and bake for another 20 minutes until golden brown. Broil for 1-2 minutes more until apples begin to get charred.
  7. Place apricot jam in microwave for 15 seconds. Brush the top of apple tart with jam. Serve hot!
With all my love <3

Mar 21, 2015

♥ Biscoff Oatmeal Cookie Sandwiches ♥

Biscoff is my favourite spread after Nutella. It is like a thicker version of a Dulce de leche, made from caramel biscuit.

I made these cookies with a little addition of the Biscoff, and 3 heaping cups of oatmeal. It is usually old-fashioned rolled oat that is preferably to be used in cookies, but here are quick cooking oats.

See that fluffy buttercream? It is made with Biscoff and Natvia Icing Mix. Very low calorie!

I love using Natvia and Natvia Icing Mix. They keep my cookie soft, chewy, moist and completely less calorie buttercream filling. Enjoying these cookies are not a guilty pleasure anymore!
This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

You'll need:
For cookies
240g unsalted butter
215g (1 cup) brown sugar
70g (1/3 cup) Natvia
1 egg
1 tbsp Biscoff
1 tsp vanilla
200g (1 1/2 cup) all purpose flour
1 tsp baking soda
1/2 tsp salt
200g (3 cups) quick cooking oats

For buttercream filling
100g unsalted butter
150g Natvia Icing Mix
4 tbsp Biscoff
1-2 tbsp whole milk, optional

How to make biscoff oatmeal cookie sandwiches:
  1. Preheat oven to 180C. Line a baking sheet with parchment paper and set aside.
  2. In a bowl, combine flour, baking soda and salt. 
  3. In a large mixing bowl, beat butter until fluffy. Add brown sugar, Natvia and mix well. Add egg, Biscoff and vanilla. Beat until combined.
  4. Fold in the dry ingredients using a spatula. Add oats and continue folding.
  5. Place 1 tablespoon cookie batter, spacing 1/2 inch apart on prepared baking sheet. Bake for 10-15 minutes or until light golden brown around the edges. Remove from oven and let them cool a few minutes before transferring them to wire rack to cool.
  6. To make Biscoff buttercream, cream together butter and biscoff until smooth. Add Natvia Icing Mix and beat until incorporated. Add milk, 1 tablespoon at a time to adjust consistency.
  7. Match cookies approximately into equal size pairs. Spread buttercream over one and top with another.
With all my love <3

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