Apr 30, 2013

Yum

♥ Orange Macadamia Nut Biscotti ♥


Price in HK Dollar
These long curved shape traditional Italian cookies do not contain any butter or oil. They are crisp, crunchy and especially great when dipped in melted chocolate ganache or  your favourite coffee.

  • Can be dipped or not dipped in chocolate.
  • Choices of milk chocolate, dark chocolate and white chocolate available.
  • Gift bags can be provided. (+$)
Comment below, or email me to make an order now!

With all my love <3

Apr 28, 2013

Yum

♥ Cinnamon Sugar Churro Sticks ♥


With leftover pie crust dough on hand? Try to make these addictive cinnamon sugar sticks! They remind you of the Spanish snack - Churros.
You'll need:
Pie Dough
Cinnamon
Caster Sugar

How to make the Churro sticks:
  1. Preheat the oven to 180C. Line a baking sheet with parchment paper, set aside.
  2. Cut pie dough into long strips. Sprinkle surface liberally with cinnamon and sugar, with amount of your choice.
  3. Bake the sticks for 15-20 minutes until golden brown. Cool completely on wire rack.
With all my love <3

Apr 26, 2013

Yum

♥ Chocolate Chips Cookies (aka Mrs Fields Copycat Cookies) ♥



Price in HK Dollar
These cookies are not only soft and chewy, but totally irresistible. First buyer commented saying they are even better than Mrs Fields cookies. Can you believe it? Try it yourself!
  • Gift bags are available. (+$)
  • Choices of semi-sweet or milk chocolate chips.
Comment below, or email me to make an order now!

With all my love <3

Apr 25, 2013

Yum

♥ Horlicks Serradura (aka Macau Sawdust Pudding) ♥



Price in HK Dollar
These lovely puddings are a fusion of the British famous drinking powder - Horlicks and Macau Serradura (aka Sawdust Pudding). When Horlicks combines with the golden biscuit crumbs, you'll never want to forget the perfection they play with each other.
  • A minimum of 2 puddings per order.
  • Specific banners can be made. (+$)
Comment below, or email me to make an order now!

With all my love <3

Apr 23, 2013

Yum

♥ Banana Coconut Milk Bread with Oats and Honey ♥


This recipe made healthier with coconut milk instead of butter or oil.
Not only it is fat free, but also more tropical.

You'll need:
1/2 - 2/3 full cream coconut milk
3/4 cup brown sugar
2 egg whites
2 1/2 ripe banana, mashed
1 cup quick cooking oats, optional
1 1/2 cups self rising flour
2 tablespoons honey
1/4 teaspoon cinnamon
pinch of salt

How to make this healthy banana bread:
  1. Preheat oven to 180C. Grease with cooking spray and line with parchment paper, a 20cm x 10cm loaf pan.
  2. Whisk coconut milk, sugar, egg whites, cinnamon, salt and honey in a large bowl until creamy and combined.
  3. Toss oats with 1 tbsp flour. Stir through the banana, oats and remaining flour into the wet mixture.
  4. Spoon batter into prepared pan and bake in oven for 1 and a half hour until well risen and golden. Serve warm or cold. Freezes well.
With all my love <3

Apr 22, 2013

Yum

♥ Avocado and Balsamic Tomato on Toast ♥

Need any weight-watching, light lunch idea? This is perfect for you.

You'll need:
1 tomato, sliced
1 avocado, peeled, cored and mashed
2 slices of rye bread
balsamic vinegar
salt
pepper

How to assemble the toast:

Toast both slices of bread inoven or over saucepan.
Spread avocado on each piece, and arrange tomato slices.
Drizzle over balsamic vinegar.
Add salt and pepper to taste.
Yum

♥ Brownie Cake with a surprising Cheesecake filling ♥



Price in HK Dollar
Anyone's birthday ahead? Take this opportunity to send him/her a 'cheesing surprise'! I'm sure they will be surprised with the cheesecake inside a brownie.
  • Standard birthday candles and a cake box provided.
  • Do not contain nuts.
Comment below, or email me to make an order now!

With all my love <3

Yum

♥ Molten Cheese-centered Chocolate Banana Cupcakes with Rocky-Fruit Topping ♥




Adapted from Easy Cupcakes (Love Food)
Makes 4-6 cupcakes
You'll need:

Chocolate Banana Cupcake
2 oz vegetable shortening/unsalted butter, soften
2 oz caster sugar
1 large egg yolk
3 oz self-raising flour
1 tablespoon cocoa powder
2 tablespoons warm water
1/2 riped banana, mashed
1 teaspoon vanilla
1 teaspoon banana flavouring

Cheese Center
1 cup semi-sweet chocolate chips
8 oz cream cheese
1 egg
1/3 cup sugar

Rocky-Fruit Topping
1/4 cup semi-sweet chocolate chips
1/4 cup mixed nuts and fruits (I used cashew, almond, hazelnut, saltana,raisin)

How to make the cheese mixture:
  1. In a large bowl, mix the cream cheese, sugar, egg by hand and fold in chocolate chips until well combined. Set aside.
How to make the cupcakes:
  1. Preheat the oven to 190 C. Put 8 paper cupcake cases in muffin tray.
  2. Put the vegetable shortening, sugar, egg, flour, cocoa powder, warm water, mashed banana, vanilla and banana flavouring in a large bowl and using an electric hand whisk, beat together until smooth.
  3. Spoon half of the mixture into the paper cases, using a teaspoon or icecream scoop.
  4. Using a teaspoon, drop 1 teaspoon of cheese mixture into the center of each cupcake, then spoon the remaining cake mixture on top.
  5. Bake the cupcakes in preheated oven for 20-25 minutes, or until well risen and springy to the touch.
  6. Leave the cupcakes to cool before frosting them.
Tips: You may want to line double cupcake cases for each cupcake in the muffin tray. Otherwise, like what I did, change the cases after cooling.

How to make the rocky-fruit topping:
  1. Melt the chocolate chips in microwave oven for 30 minutes, stir well.
  2. Toss in the mixed nuts and fruits, let cool.
  3. Drop 1 big spoon of toppings on each cupcake.
  4. Let cool in room temperature until set.
With all my love <3

Apr 21, 2013

Yum

♥ Muffin-sized Spinach Quiche ♥



You'll need:
6 slices bread (I used half whole-wheat and half plain white)
50ml full-fat yoghurt
50g shredded cheddar cheese
3 large eggs
1/2 an onion, diced
butter, for frying and buttering
9oz baby spinach

How to make the quiche:
  1. Preheat your oven to 175 C.
  2. Usig the cutter or glass, cut out 6 large circular shapes from the slices of bread then butter liberally and set aside.
  3. Take the remaining crust of bread and place them into freezer bag then into freezer. You can use them later on in the week for breadcrumbs.
  4. Heat butter in a frying pan, cook your spinach and onion.
  5. Put spinach on chopping board and roughly chop.
  6. Shave cheese into thin pieces using grater.
  7. Crack 3 eggs into the jug and pour in yoghurt. Using a fork, whisk egg and yoghurt together until combined.
  8. Take your muffin tray and place the circles of buttered bread, butter side facing downwards into the muffin cups. Press down lightly so that they touch the bottom and edges.
  9. Pour egg mixture into each muffin cup up to 3/4 full.
  10. Add the vegetables and sprinkle the shavings of cheese on top.
  11. Bake in the oven for 20 minutes. If you prefer a little looser, adjust cooking time down.
  12. Remove from oven and set to one side to cool for 15 minutes before gently lifting from the tin and place onto the cooling rack to cool completely.
  13. These mini quiches will keep in the fridge for 1 day.
With all my love <3

Apr 20, 2013

Yum

♥ Low Calorie Banana Bread ♥


You'll need:
1/2 cup brown sugar
1/4 cup vegetable oil
2 egg whites
1 teaspoon vanilla
3 ripe bananas, mashed
1 1/2cup self-rising flour
Pinch of salt, optional

How to make banana bread:


Preheat oven to 160C. Grease and line loaf pan with parchment paper, set aside.
In a large bowl, add brown sugar, vegetable oil, egg whites and vanilla. Mix until well combined.
Add in mashed banana and mix well.
In a separate bowl, mix flour and salt until cooperated. Add the wet ingredients into the dry, mix well.
Pour batter into prepared loaf pan and bake for 50 minutes to 1 hour.
Let cool for 5 minutes and transfer to wire rack, serve warm.

Apr 17, 2013

Yum

♥ Gingersnap Snickerdoodle ♥



Price in HK Dollar
Do you like gingersnap cookies? And have you heard of snickerdoodle, which means cinnamon scented cookies? If yes, you can't miss these cookies with the two combined together!
  • Soft cookies without nut.
  • Gift bags available. (+$)
Comment below, or email me to make an order now!

With all my love <3

Apr 16, 2013

Yum

♥ {Mother's Day recipe} No Bake Layered Cheesecake ♥


13th of May♥ is Mother's Day! Learn to make this easy peasy cake for your beloved moms.

This recipe lies between cake and pie. It could be called a cheese-cake or a cheese-pie, but I would rather call it a cheesecake as it sounds more appealing. The ingredients are simple and perhaps you will already have them in stock. If you couldn't find soda biscuits, I recommend you to substitude with digestive biscuits or graham crackers.

You'll need:

1 1/2 teaspoons gelatine powder
3 tablespoons water
250g cream cheese
250g heavy cream (I used whipping cream)
3 1/2 tablespoons condensed milk
1 package salty soda biscuits
cheddar cheese, shredded


How to make no-bake cheesecake:
  1. Prepare a 7-inch pan, you may want to line it with aluminium foil, set aside.
  2. Heat water and dissolve gelatine powder, set aside.
  3. Beat together the cream cheese, heavy cream, condensed milk and gelatine.
  4. Layer the bottom of the pan with biscuits, and then a layer of cheese mixture, continue the layers until ran out of cheese. Leaving the top layer with cheese mixture.
  5. Cover the pan with foil or plastic wrap and chill for at least 5 hours, preferably overnight.
  6. Before serving, sprinkle shredded cheddar cheese on top...
With all my love <3
Yum

♥ PB Nutella Chocolate (Buckeye) Brownies♥




Peanut Butter + Nutella + Chocolate = the BEST thing out of the world! Don't miss them!

Adapted from Cookies and Cups
You'll need:
1 box (18-19 oz) brownie mix
2 eggs
1/3 cup vegetable oil (I used grapeseed oil)
3/4 cup coarsely chopped peanuts
1 (14 oz) can sweetened condensed milk
1/2 cup peanut butter
1/4 cup nutella


How to make the brownies:
  1. Preheat oven to 177C.
  2. Lightly grease 9x13 pan.
  3. With your mixer, combine brownie mix, oil and eggs until incorporated and smooth.
  4. Stir in chopped peanuts.
  5. Divide batter into half.
  6. Press half the batter into the bottom of prepared pan (it will be a thin layer) and set the other half to side.
  7. In a large bowl combine peanut butter and condensed milk with a whisk.
  8. Pour mixture over the bottom brownie layer.
  9. Drop the remaining brownie mix on top of peanut butter mixture, pressing each spoonful lightly into peanut butter.
  10. Drop the 1/4 cup nutella on top also, pressing each spoonful lightly again into peanut butter.
  11. Bake fore 25-30 minutes until just set.
  12. Let cool completely before cutting into squares.

With all my love <3


Yum

♥ Hazelnut Butter Granola ♥



You would realize I have been making granola a lot. That's obviously true that I really love making and eating my own granola. But for some reason I never make clumpy/crunchy ones and with nut butter, like those store-bought granola or crunchy museli. This time I found another easy peasy recipe for a clumpy/crunchy version, using my homemade hazelnut butter instead of almond butter and pure maple syrup, not too sweet yet simple. It's okay if you don't have hazelnut butter, try substitue with your favourite nuts butter such as peanut, or cashew, I'm sure they will do pretty well with it.


For serving, you can also dress it up with some fresh or dried cranberries or raisins, this will further lighten up the sweetness and fruitiness of your breakfast or parfait!


You'll need:
3 cups old-fashioned rolled oats (not instant)
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon fine sea salt
1/3 cup raw creamy hazelnut butter (almond, peanut or cashew)
1/3 cup pure maple syrup
1/2 teaspoon pure vanilla


How to make the granola:
  1. Preheat your oven to 150 C. Lightly coat a large rimmed baking sheet with cooking spray or oil.
  2. Place oats, cinnamon, ginger and salt in a large bowl and stir to mix.
  3. In a small saucepan combine hazelnut butter and maple syrup. Heat and stir mixture over medium-low heat until the hazelnut butter is melted and well mixed with the maple syrup. Remove from heat and stir in vanilla.
  4. Add the hazelnut butter mixture to oat mixture, stir well until combine.
  5. Spread mixture in prepared baking sheet. Bake 30 minutes, stirring after 15 minutes.
  6. Bake 10-20 minutes more or until toasted, stirring every 5 minutes.
  7. Let cool completely on a wire rack. Store in an airtight container at room temperature.
Tip: Here I'm using unsalted hazelnut butter. If you're using salted butter, omit the 1/8 teaspoon sea salt in the recipe.

With all my love <3
Yum

♥ Chocolate Thumbprint Cookies with Vanilla Honey Cream Cheese Frosting ♥


Yield 12 cookies
You'll need:



For the chocolate cookies:
100g self-raising flour, sifted
75g butter, softened
25g white vegetable shortening
50g caster sugar
3 tablespoons cornflour/cornstarch, sifted
4 tablespoons unsweetened cocoa powder, sifted


For the Vanilla Honey Cream Cheese Frosting:
2oz cream cheese
1-2 teaspoons honey (depends on how sweet you want)
1 teaspoon vanilla


How to make the thumbprint cookies:

Preheat the oven to 150C 10 minutes before baking. Oil two baking sheets.
Sift the flour into a large bowl, cut 75g of the butter and the white vegetable fat into small cubes, and add to the flour. Using your fingertips, rub in until the mixture resembles fine breadcrumbs.
Stir in the caster sugar, sifted cornflour and cocoa powder. Bring the mixture together with your hands to form a soft and pliable dough.
Place on a lightly floured surface and shape into 12 small balls. Place onto the baking sheets at least 5cm/2inch apart, then press each one with a clean thumb to make a dent.
Bake in the preheated oven for 20-25 minutes, or until light golden brown. Remove from the oven and leave for 1-2 minutes to cool. Transfer to a wire rack and leave until cold.

How to assemble the cookies:

Cream together the cream cheese, honey and vanilla until smooth.
Spread a little frosting over the top of each biscuit or use a piping bag to make a swirl.
Leave until set before serving.

With all my love <3

Yum

♥ Hokey Pokey (HoneyComb) ♥


This is amazing to crumble into best vanilla ice-cream or wonderfully eaten straight away. The pixie gold dust will also be perfect present to take to a dinner party.


You'll need:
1/2 cup sugar
4 tablespoons golden syrup
1 1/2 teaspoons baking soda

How to make honeycomb:

Sift the baking soda.
Put the sugar and golden syrup into a saucepan and stir together to mix. You can't stir once the pan is on the heat though.
Place the pan on medium heat. Heat until it turns goo and then bubbling mass the colour of maple syrup, this will take 6 to 8 minutes.
Off the heat, whisk in the baking soda and watch the syrup turn into a whooshing cloud of aerated pale gold. Turn this immediately onto a piece of baking parchment or greased foil.
Leave until set and then bash at it, so that it splinters into many glinting pieces.

With all my love <3

Yum

♥ Truffle and Herb Olive Bread-sticks ♥



You'll need:

1 1/4 ounce package active dry yeast
1 teaspoon sugar
2 1/2 cups flour
6 tablespoons extra-virgin olive oil
1 teaspoon table salt
Coarse truffle salt/ Fleur de sel, for sprinkling
Herbs De Provence, for sprinkling



How to make the breadsticks:
  1. In a large bowl, combine the yeast, sugar and 1 cup lukewarm water (105 degrees to 115 degrees ). Let stand for 5 minutes until bubbly.
  2. Stir 1 1/2 cups flour, 2 tablespoons olive oil and the table salt into the yeast mixture. Stir together with a wooden spoon or beat with an electric mixer until the dough is shiny and elastic, 3 to 5 minutes. Add the remaining 1 cup flour and mix until incorporated.
  3. Turn the dough out onto a lightly floured work surface, cover with an inverted bowl and let stand for 15 minutes.
  4. On the lightly floured work surface, knead the dough until smooth and springy, 5 to 10 minutes. Place the dough in a large bowl, cover with plastic wrap and let rise until puffy, about 45 minutes.
  5. Preheat the oven to 350 degrees . Drizzle the remaining 4 tablespoons olive oil over 2 baking sheets. Divide the dough into 4 equal pieces, then cut each piece again into 4 equal pieces to make a total of 16 pieces. On a lightly floured work surface, using floured hands, stretch and roll each piece of dough into a 15-inch-long breadstick.
  6. Place the breadsticks about 1/2 inch apart on the prepared baking sheets. Roll the breadsticks in the olive oil on the baking sheets to coat and sprinkle with the coarse salt.
  7. Bake until golden and crisp, about 30 minutes. Transfer the baking sheets to a rack and let the breadsticks cool completely.
With all my love <3

Yum

♥ Soft Pretzels ♥



Yield 12 regularly sized pretzels
You'll need:
1 1/2 cups water at 110 degrees
1 tablespoon sugar
1 1/2 teaspoon salt
1 tablespoon instant dry yeast
2 tablespoons melted unsalted butter
4 1/2 - 5 cups all-purpose flour
Vegetable oil for brushing (DON'T use olive oil or other strong flavor oil)


6 cups boiling water
1/3 cup baking soda


Egg wash: 1 egg beaten with 1 tbsp of water
Kosher/pretzel salt for sprinkling
Cinnamon-sugar for sprinkling


How to make soft pretzels:
  1. In the bowl of an electric mixer fitted with a dough hook, add the water sugar and salt, stir to mix and sprinkle the yeast on top. Let it sit for about 5 minutes or until the yeast begins to foam.
  2. Add the flour and butter and turn the mixer to low and mix until everything is combined. Turn the speed up to medium and mix for about 5 to 7 minutes or until you have a smooth dough.
  3. Brush the bottom and sides of a bowl with some vegetable oil and put the dough in the oiled bowl. Cover and let it rise in a warm spot for about 1 hour.
  4. Preheat your oven to 450 degrees, lay 2 baking sheets with parchment paper and brush some vegetable oil on the parchment paper.
  5. Add the water and baking soda to a roasting pan and set the roasting pan over a burner and turn the heat on to medium and let the water come to a rolling boil, meanwhile form the pretzels.
  6. Once the dough has risen, cut it into 12 equal pieces, roll each piece into a rope and make a U shape, then press the ends of the rope at the bottom of the U shape and pinch the ends. Place your shaped pretzels onto the oiled parchment paper line baking sheets.
  7. Carefully place the pretzels into the boiling water for 30 seconds one at a time, remove from the boiling water using a flat spatula and put them back on the oiled parchment paper lined baking sheets. Continue to cook all of them and then brush them with the egg wash and sprinkle each one with a little kosher salt or cinnamon-sugar.
  8. Bake for 10 to 12 minutes or until deeply golden brown.
With all my love <3
Yum

♥ Biscoff Biscotti with Biscoff Glaze ♥


Yield 20 pieces
You'll need:

2 3/4 cups all-purpose or plain flour
1 2/3 cups granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
3 eggs, beaten
1/3 cup Biscoff spread
1/4 cup water

1-2 tablespoons Biscoff spread
1/2 cup icing sugar
3-4 teaspoons water (adjust according to desire consistency)
1 teaspoon corn syrup (optional)


How to make biscoff biscotti:


Preheat oven to 350°
In a large mixing bowl combine the flour, sugar, baking powder, cinnamon and salt.
In another large mixing bowl, beat together eggs, Biscoff spread and water.
Slowly add flour mixture. Mix until well cooperated.

Divide the dough into two portions, and form each into a log approximately 3 inches in diameter.

Place the logs on the cookie sheet about 3 to 4 inches apart and flatten them slightly with the palm of your hand.
Bake in preheated oven until light brown, about 40 minutes, take out of oven; turn oven down to 300°F; let logs cool for 10 minutes, then cut at angle into 3/4-inch thick slices; Place slices, cut side down on cookie sheet and bake until crisp, about 20 minutes.

Cool completely. While cooling, make the glaze. Whisk together biscoff, icing sugar, water and corn syrup (if using). Adjust consistency with more or less water. Drizzle over cooled cookies and let sit until set.

With all my love <3

Yum

♥ Biscoff Hazelnut Chocolate Blondies ♥



You'll need:
1/4 cup vegetable oil
1 cup light brown sugar
1/4 cup Biscoff Spread
1 large egg
1/2 teaspoon vanilla
1 1/4 cup all purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 bar hazelnut chocolate, chopped and melted

How to make the blondies:

Preheat oven to 180 C. Grease an 8x8 pan and set aside.
In a small mixing bowl, mix together oil, sugar and stir in Biscoff Spread. Set aside.
In a large mixing bowl, whisk together flour, baking powder, soda, salt and cinnamon.
Add the egg to the Biscoff mixture and stir until smooth. Add vanilla and stir to combine. Pour the wet mixture into the dry, add in melted chocolate, stir until batter is smooth.
Transfer the batter to prepared pan and spread it evenly to the edges of the pan. Bake for 25 minutes or until golden brown, toothpick comes out clean.
Let cool on wire rack and cut into squares.

With all my love <3
Yum

♥ Chocolate Dipped Mini Pretzel Sticks ♥

You'll need:

(Gluten Free) salted pretzelsticks
Semi sweet chocolate chips

How to make mini pretzel:


Line a baking sheet with aluminumfoil, set aside.
Melt chocolate chips inmicrowave for 30 minutes and stir to smooth.
Once come to warm, dip each pretzel stick (halfway or whole) into meltedchocolate.
Place them on prepared baking sheet and let set at room temperature.

Apr 15, 2013

Yum

♥ Chocolate Chips Macadamia Nuts Cookies ♥


Price in HK Dollar
More of a cookie craving! I bet you don't want to miss these lovely cookies! If you like Subway's soft cookies, you'll definitely love these.
  • Only for semi-sweet chocolate version.
  • Gift bags available if necessary. (+$)
Comment below, or email me to make an order now!

With all my love <3
Yum

♥ Stitch Cookie Cutouts ♥


Price in HK Dollar
Shortbread butter cookies are simple. But with a distinct Stitch cartoon patterns are what made them special!
  • Various cutouts are available including:
    Baby shower patterns
    Hearts
    Stars
    Boys and girls
    or more...
Comment below, or email me to make an order now!

With all my love <3
Yum

♥ Chocolate Ritz Sandwich Cookies ♥


Price in HKDollar
Never heard of ritz sandwich cookies? They have incredible hazelnut fillings! Surprise yourself and your friends with this wonderful treats!

  • Dark chocolate, Semi-sweet chocolate, Milk chocolate or White chocolate made available.
  • Hazelnut or Peanut fillings are up to you.

Comment below, or email me to make an order now!

With all my love <3

Apr 13, 2013

Yum

♥ Cranberry White Chocolate Chips Oatmeal Cookies ♥


Price in HK Dollar
Cranberry + white chocolate = christmas/valentines' day? Don't restrict the limit for these cookies! Have them all the year round!
  • Gift bags provided. (+$)
Comment below, or email me to make an order now!

With all my love <3

Apr 12, 2013

Yum

♥ Chocolate Biscoff Truffles ♥



Price in HKD
These are chocolate truffles with a delicate caramel filling. Perfect gifts for your beloved ones on every occasions. Birthday...Valentine's Day... Father/Mother's Day? You name it!
  • Dark chocolate, Semi-sweet chocolate or Milk chocolate are available.
  • Taylor-made possible if you're allergic to nuts.
Comment below, or email me to make an order now!

With all my love <3
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