Sausage Cheese Toast/ Chocolate Tast

I have alot of bread skins and did not want to throw it away, so I decided to make these Sausage Cheese Toast and Chocolate toast as breakfast. It turned out nice and yummy! Glads that my kids love it and I can made full use of the bread skins too - no wastage! 

Ingredients

Ingredients based on discretion and preference

Bread skins (cut into cubes)
Sausages or Ham (cut into cubes)
Eggs
Cheese
Salt (add to egg mix)

For Chocolate Toast
Chocolate
Sugar (add to egg mix)

Butter to grease the baking pan

Directions

1. Cut the bread skins into cubes. Diced sausages, beat 3 eggs and add a pinch of salt to egg.
2. Grease the baking pan with little butter. Put some bread skin cubes on the base, scatter some sausages  and cover with more bread skin cubes. Scatter more sausages and follow by tearing some cheddar cheese on top. Then scoop few tablespoon of beaten eggs onto the bread.
3. Bake at 150 Deg C for 15 mins or until golden brown. 

Mixed Fruits Sponge Cake

I was curious to try out this Super Sponge Cake Mix and see if it was really that super soft as mentioned. Since I was craving for fruit cakes, I decided to add mixed fruits to the Sponge Cake Mix. Indeed the texture came out soft and spongy and received compliment by everyone. A quick and simple recipe to whip up something nice at any time.

Ingredients

250g Super Sponge Cake Mix (bought from Phoon Huat)
5 Eggs
50g Butter (melted)
50g water (I used milk)
Mixed Fruits or any toppings preferred

Directions

1. Using an electric mixer, mix Super Sponge Cake Mix , eggs and milk together. Whisk at medium speed for 3 mins and continue with high speed for another 8-10 mins till mixture is white and fluffy about double the size.
2. Fold in melted butter (I added into mixer and had a quick whisk).
3. Bake at 170 for 15-20 mins or until top golden brown and skewer comes out clean.

Sleeping Bear

Saw this in Facebook and was so eager to try it out myself and so happy 
that I really made it! 

Brownie Cubes

I baked these Chewy Brownies and turned them into Brownie Cubes. Very satisfied it was presentable as a gift for someone special - Dr Andrea Mclaughlin, Chiropractor.

Green Tea Ogura Cake

I came cross this Ogura Cake recipe from MiMi Bakery House and would like to attempt using Green Tea powder. The only mistake I did was I used 8 inch square baking pan instead of 7 inch so the cake turned out not as high as I expected. However, the texture was good and the pattern came out pretty. I would like to try with other flavours such as Milo or Coffee as in original recipe.

Modified for my easy reference

Ingredients

5 egg yolks
1 whole egg
pinch of salt
60g milk
50g canola oil
70g cake flour

5 egg white
80g sugar
1/2 tsp cornflour

4tsp of green tea powder with 20g of water

Directions

1. In a mixing bowl, hand whisk egg yolk, whole egg, salt, milk and oil till well combined.
2. Fold in flour and blend well.
3. Whisk egg white till foamy, add cornflour and gradually add sugar. Use high speed beat till stiff peak.
4. Mix 1/3 of the egg whites into the batter till well combined and gently fold in the rest of the egg white into the batter till well combined.
5. Pour 2/3 of the batter into 7 inch baking pan. Add  green tea mixture to the balance 1/3 of the batter and mix well.
6. Pour green tea batter on top and use a chopstick to do some swirl around. Gently tap the baking pan to release trapped bubbles.
7. Steam bake in preheated oven at 160 Deg C for 60 mins.
8. Remove from oven and invert the cake to cool down.
9. Gently remove cake from baking pan and let it cool upside down on the cooling rack. Cut the cake after completely cool down.

Gado Gado

Made this easy pisy Gado Gado for dinner with satay paste bought from NTUC. Just add water, 2 tsp of sugar (to make it less spicy) and crushed peanuts. Yummy!

Chocolate Banana Walnut Cupcakes

Baked these Banana Walnut Cupcakes to thank the Doctors & Nurses of St Andrew's Community Hospital for taking care of my MIL during her stay there. 

Bakes on 29 March 2015

I have been craving for banana cake and suddenly I had this crazy idea of blending chocolate with banana cake (even though I am not a chocolate lover). Amazingly, it was a great combination. The sweetness from the banana cake went so well with the slight bitterness from the chocolate. Glad that I did this experiment.

Ingredients

Cake Base
200g butter
180g castor sugar
1 1/2 tsp vanilla
4 large eggs
2 1/2 tbsp milk
275g self-raising flour + 3/4 tsp bicarbonate of soda
5 ripe bananas mashed
50g walnuts (crushed)
Whole Walnuts (Roasted)

Gnanche 
Converture Chocolate
A little butter

Directions

1. Preheat oven at 180 Deg C and line paper fillers. 
2. Beat butter, vanilla essence and sugar together until light and creamy. Add eggs one at a time beating well after each addition.
3. Stir in milk and banana. Continue to beat for another minute.
4. Fold in sifted self-raising flour with added bicarbonate of soda. Lastly add in walnuts and stir till combined.
5. Transfer batter to the prepared paper fillers and bake for 20-30 mins or until the cake is done.
6. For the chocolate ganache, just melt converture chocolate with a little butter in microwave. Spread on top of cupcakes and top with a whole walnuts. Fill some portion of mixture in piping bag and do a swirl on top of walnuts.

Ban Jian Kueh (面煎糕) aka Peanut Pancakes (2)

I came across this recipe in Facebook and the steps were different from the previous recipe I tried. This is alot simpler and easy to make. The texture was also nicer as compared to the previous recipe. Give it a try and make your very own Ban Jian Kueh.

Ingredients

160g plain flour
1/2 tsp baking soda
5g yeast
1 large egg
30g sugar
210g water

Finely crushed peanuts
Sugar

Directions 

1. In a mixing bowl, whisk all the ingredients until smooth batter. Pour into a container, refrigerate 5 hours or overnight.
2. Add a little butter on a non stick pan over moderate heat. When the pan is hot, pour 2 ladle of batter and using the base of the ladle to smooth out the batter evenly. Cook for about 1 min until the batter is set and form small bubbles. Sprinkle sugar evenly and cover with a lid for a minute. Sprinkle crushed peanuts on top of pancake and cook till the pancake is lightly brown. Loosen the side, fold the pancake into half and transfer to a plate. You can slice into 2 or 3 and serve warm.

Thai Cuisine

I am so glad that I have cooked these Pineapple Rice and Green Curry well with the paste I bought from NTUC supermarket. Everyone enjoyed the dinner with thumbs up!

Red Bean Soup with Orange Peel Soup

Another yummy desserts that I have whipped up for my Mother-In-Law only with 3 ingredients - Red Bean, Orange Peel and Rock Sugar.

Mini Fruit Tarts (2)

I have some leftover strawberries from making Jelly O Hearts Cheesecake and so I decided to make these mini fruit tarts. I have used my previous recipe, a refresher for me. It was not difficult to make the crust base but I took a little time to understand the steps for making the pastry cream (I have did some modification for easy reference). Good to revisit recipe at times to further enhance the steps.

Jelly O Hearts Cheesecake

I made this whole cheesecake for Kenneth & Cynthia's Wedding Anniversary. Though there were some hiccups but after some touch up and all cover up. Glad that they love it!

Super Soft Bread

I tried the modification and concluded the following:

1) Replacement of Milk with water and it did take away the strong yeast taste (not sure if this fully contribute to the reduction of yeast taste).
2) Reduced the yeast to 11g (hoping to use exactly 1 pkt). Felt the bread was still soft but not as cottony as with 16g. I guess I will use 15g for my future bakes (so can help to reduce more yeast taste).
3) Reduced the oil to 80g (I do not think have any impact).
4) I have increased the sugar to 60g as I felt the bread not that sweet by itself.
5) Happy with the various toppings (Nutella, Chocolate Rice, Almond Flakes and Pork Floss) and all tasted so yummy!

Revised Ingredients as follows:

Ingredients

280g Milk (microwave it warm)

80g canola oil

15g instant yeast

60g castor sugar

1.5 tsp salt

1 egg

475g bread flour

1st baked on 19 May 2015

I came across this recipe from MiMi Bakery House and was amazed by the easy steps and the short time required for proofing, yet able to yield such super soft texture. I am so happy to see the dough rise so much as I always wanted to see in bread making. However, there are a few points that I want to take note and modify for my next bake.

1) I felt that the bread has quite a strong taste of yeast, so I would like to replace water with milk (hope it can help to reduce the yeast taste)

2) To reduce the yeast a little to 11g (1 pkt exactly).

3) To try out with more variety of fillings or toppings.

Ingredients

280g warm water
83g canola oil
16g instant yeast
56g castor sugar
1.5 tsp salt
1 egg
475g bread flour

Directions

1. In a mixing bowl, add water, oil, sugar and yeast and mix well. Allow to rest for 15 mins and the mixture will become foamy.
2. Add salt, egg and bread flour into above mixture. Knead with dough hook for 10 mins on high speed. The dough will become smooth with a little stickiness.
3. Divide dough into desired shapes and place on baking tray, cover with damp cloth to allow them to proof for about 10 mins.
4. After proofing, egg wash the dough and bake at preheated oven 220 Deg C for 10-15 mins or until bread turns golden brown.

Potatoes Buns

When I saw this recipe from MiMi Bakery House, I was so curious if potatoes really could be used to make bread and yet still have the softness. Indeed it came out so soft with a slight sweet taste. When I let my dough to proof for the first time, it did not really rise double in size which I knew something might gone wrong. However, I still proceeded with making the dough into round balls and let it proof the 2nd time. It did not rise double as well but after baked, the bread turned out into a nice shaped bun. The bun goes so well just alone with butter and within seconds my kids gobbled up a few buns. I had kept a few buns till the next day to test out the texture, it was not as soft as yesterday but good with just a minute of microwaving.

Thanks to MiMi Bakery House for sharing this wonderful recipe.

Ingredients

350g bread flour
1/2 salt
2 tbsp milk powder
1 tbsp yeast
70g castor sugar

150g mashed potatoes (boiled & mashed)
80g potato water (from the water use to boil potatoes)
1 egg

75 butter (room temp)

Directions

1. Place flour, salt, milk powder, yeast & sugar in mixing bowl and mix well.
2. Add mashed potatoes, potato water & egg. Knead to form a dough.
3. Add in butter and continue kneading for about 10-15 mins till you get a smooth & pliable dough. Put the dough in lightly greased bowl and proof for 1 hr.
4. Punch the dough to expel air and divide dough into round balls.
5. Arrange dough on baking tray and allow to proof for another 45 mins till they double in size.
6. Dust the dough lightly with some flour and baked in preheated oven at 180 Deg C for about 15 mins or until golden brown top.

Baked Cake Donuts with toppings

Another experiment with my new donuts pan. I came across this video with very simple steps. Without much hassle with baking, I started decorating the donuts with my kids in no time. It was fun and overall it looked like those store bought. However, these were cake based and not the bread texture but we love it as much. Try this out and have fun!

Ingredients

1 egg
75g granulated sugar
65g milk
15g salted butter (melted)
150g cake flour
5g baking powder

Converture chocolate with little butter
Colourful toppings (as preferred)

Directions

1. Place egg in large bowl and mix lightly with hand whisk, follow by sugar and mix well.
2. Add milk, melted butter and mix. Add in sifted flour, baking powder and mix till well combined.
3. Fill batter into piping bag and pipe batter in 1 round into the greased donuts pan.
4. Bake at 200 deg C for 10 mins. Once baked, place donuts on cooling rack.
5. Microwave chocolate and butter. Coat donuts with melted chocolate and top with decorative as preferred.

Rainbow Cake Donuts

I just bought a mini donuts pan and was so excited to use it. I was talking to my friend on making Rainbow Cake Donuts and after seeing her bakes, I decided to bake too. It was indeed easy to whip up the batter (butter cake recipe), the only time consuming steps were to mix the various colors in separate bowls and pour into piping bags. The final step to pipe out the respective colors batter (as shown below).  An important thing to note: do not pipe the batter into the pan when is still hot as the batter will start to melt and the batter will not stay in position side by side.

Ingredients

250g  butter
165g sugar
4 large eggs
220g self-raising flour
1 tsp vanilla essence
Colourings

Directions

1. Whisk butter and sugar in a mixing bowl until well-combined.
2. Add eggs one at a time and mix well.
3. Add flour and vanilla essence and mix well.
4. Divide batter into 5 portions, add colouring to each respective batter and pour into piping bag.
5. Pipe out coloured batter accordingly into baking tray.
6. Bake at 180 deg C for about 10mins. Then, place donuts on a cooling rack.

Mother's Day Cake

Since I am not working, there is no reason I could escape baking a cake for Mother's Day. Taking note that my MIL cannot eat cakes that are too sweet, I decided to bake this 4 Layers Fruity Cake.  

I found this recipe from Baking's Corner with a different method from our usual cake making. We have to whisk the egg white first and add the egg yolk into the meringue, followed by flour. Surprisingly, the cake turned out soft and spongy. Very satisfied with the final result and all the compliments from everyone with thumbs up!

Ingredients

3 eggs (65g and separate egg white and egg yolk)
1/8 tsp cornflour (or cream of Tartar)
55g sugar
65g cake flour
30g milk
20g melted butter
Colorings
Fruits

Directions

1. Using electric hand mixer, beat 3 egg whites with cornflour until frothy. Add in sugar in 2 batches and beat till just before stiff peak.
2. Add in egg yolks one at a time to the egg white batter and slightly beat till combined. Do not over beat.
3. Add in cake flour in 2 batches and fold in until well combined.
4. In another bowl, mix milk and oil together. Add 1/3 of the batter and fold well. After folding, pour it back to the remaining 2/3 batter with a few drops of coloring and fold until well combined (easier to use hand whisk).
5.Pour batter into prepared baking tin and bake at 160 Deg C for 20 mins or until skewer came out clean.
6. Transfer to a wire rack and invert it to cool down before unmoulding.

Birthday Cake (2015)

Made this 3 layers chocolate cake for my son's birthday on 5 May 2015. Trying out the dripping down chocolate design and quite satisfied with the outcome.

Happy Birthday Cavan!

A Special Gift

30 April 2015 marked my last day working in Fong's Engineering & Manufacturing Pte Ltd (21 months as Senior Secretary). It was really a memorable working experience with nice bosses and friendly colleagues. I made this decision with a heavy heart to leave the company due to my health condition. A sign to ask me to take a break and rest my body well in order to take up my next life challenge. 

I have baked Butter Cookies for my bosses and colleagues as a memory and also to thank them for taking care of me. Specially hand written everyone names on each packaging, hope that they will like this little gift from me.  

Mango Cupcakes

My neighbour bought me some sweet mangoes and at that time I was baking my favourite Orange Cranberry Cupcakes. I was excited to try to experiment with making cupcakes with Mangoes. Hence, I replaced orange juices with mango juices and cranberries with Mango Cubes. Surprisingly, the cupcakes turned out yummy, though a little wet due to the mango puree. Many thanks to my lovely neighbour for the wonderful thought.

Ingredients

25g corn oil
35g mango juices
3 eggs (cold from fridge)
95g caster sugar
100g cake flour
1/4 tsp salt
50g mango puree
Mango cubes

Directions

1. Mix corn oil and mango juices together, set aside.
2. Sift flour and salt together, set aside
3. Remove eggs from fridge and add into mixer bowl. Then add in caster sugar and whisk for 15 mins till pale and fluffy.
4. Add in flour spoon by spoon and mix well.
5. Add in corn oil + mango juices and use a spatula to fold the batter till well combined. Do not over mix. 
6. Pour batter till 80% filled and top with mango cubes. Tap on counter top twice to remove air bubbles. 
7. Bake at pre-heated oven at 170 Deg C for 20mins or until lightly golden brown.

Cinnamon French Toast Rolls

I am curious with this recipe as the steps seem to be easy to follow. Instead of only having fresh strawberries for the fillings, I tried with peanut butter and nutella, they were equally yummy with the cinnamon sugar coating. A good experiment indeed!

Ingredients 

Bread (cut the skin off)
2 eggs (beaten)
Cinnamon powder
Sugar
Strawberries
Peanut Butter
Nutella

Directions

1. Roll and press on the bread. 
2. Spread the bread with preference filings.
3. Roll up tight and coat with beaten egg.
4. Dust with cinnamon powder and sugar mixture.
5. Bake in preheated oven at 150 Deg C until lightly brown.

Coconut Milk Mango Pudding

It was a hot afternoon and this dessert came perfectly in time. Bought some mangoes and decided to explore this recipe. Thanks to Me+Food=Love for Family for sharing this video.

Ingredients 

70ml water
60g Condensed Milk
60g Full cream evaporated milk
60g Kara Coconut Cream
1.5 tbsp gelatine jelly powder
2 ripe Mangoes (cut for blending)
1 ripe Mango (cut into cubes)

Directions

1. Pour water into a pan, add coconut cream and gelatine powder. On small heat, stir to dissolve and cool slightly.
2. Add 2 cut mangoes into blender, add evaporated milk and condensed milk, blend for a minute.
3. Pour into coconut milk mixture and mix well. 
4. Put some mango cubes into jars and pour in mixture. Give a stir and chill till set. Top with some mango cubes and ready to serve.

Strawberry Cupcakes

It's Strawberry Day and here are my strawberry cupcakes. Simple cupcake base*, with frosty whip topped with lovely fresh strawberries.

* Note : I replaced orange juice with milk, cranberries with diced strawberries. I felt that it tasted a little sweet as I did not use orange juice which will reduce the sweetness.

Thai Mango Glutinous Rice

I missed the Thai Mango Glutinous Rice in Bangkok and since I still have 1/2 packet of glutinous rice, I decided to give it a try making this dessert. Instead of cutting the mango into cubes, I cut out flower patterns instead, don't they look pretty? The kids love this dessert and totally did not mind whatever the mango patterns and rushed to finish up the desserts in second. I am satisfied that I have attempted on this dessert and managed to record this recipe in my blog.

Ingredients 

200g glutinous rice
2-3 Pandan leaves (2 inch length)
2-3 Asian mangoes (cut into small cubes)
250ml coconut milk
1/2 tsp salt
55g sugar

Direction

1. Soak the glutinous rice for at least 8 hrs or overnight.
2. Prepare the steamer with a banana leaf. Drain the glutinous rice and spread it out on the banana leaf. Throw in the pandan leaves. Steam the glutinous rice for 20-25mins or until translucent.
3. While the glutinous rice is cooking, cut the mangoes into small cubes and chill in the refrigerator until use.
4, In a saucepan, heat up the coconut milk over low heat. Add in the salt and sugar. Keep stirring until the sugar dissolves. Remove from the heat. Pour out 1/4 cup of coconut milk and reserve for serving.
5. When the glutinous rice is cooked, transfer it into a bowl. Pour the rest of the coconut milk into a bowl and mix it with the glutinous rice. Keep stirring it until it becomes a thick porridge consistency. Slowly, the rice will absorb the coconut milk. Leave to cool at at room temperature.
6. Serve the sticky rice with the chilled mangoes. Drizzle the reserved coconut milk over the rice.

Cranberry Buns (Hot Cross Buns)

Thank you Sifu Kenneth Goh for another wonderful recipe (I used cranberries instead). My first bread using my new Kenwood Mixer and I am so delighted with the final bakes. Though there was some hiccups on the crosses as my mixture was too liquidity so it did not stay nicely on top, but I am very satisfied with the texture and taste. I was so elated looking at it rising double in size after proofing and enjoying the bread aroma spread all over my kitchen. 

Ingredients 

Dough
250g bread flour
150g lukewarm water
100g cranberry
20g butter (room temperature)
7g instant yeast
1 tbsp castor sugar
1 tsp cinnamon

Crosses
20g plain flour
1/2 tsp castor sugar
20g plain water

Glaze
1.5 tbsp castor sugar
1 tbsp plain water
1 tsp gelatine powder

Directions

1. In a mixing bowl, mixed all the ingredients (except butter and cranberry) together. Use a spoon to slightly stir it until it form a sticky dough. Use the dough hook to beat the dough at speed 2 (for Kenwood) for about 5mins. After 5 mins, put the butter and cranberry, change to speed 4 (for Kenwood) for about 7 mins until the dough is smooth and leaves the side of mixing bowl. 
2. Transfer the dough out to a lightly flour surface. Shape round and let it proof for about double size. Cover with cling wrap and wet towel during proofing.
3. After first proofing, punch the dough, lightly knead for 1-2 min and divide into a round dough about 50g. Transfer to a lightly grease baking tray. Let it proof until double in size and cover with cling wrap and wet towel.
4. Pre-heat oven to 190 Deg C.
5. In a bowl, put all the ingredients for pastry crosses. Stir until well mixed and transfer to a piping bag. Set aside.
6. When the proofing is done, pipe across the pastry mixture on top of the proofed buns. Baked in pre-heated oven for 15-20 mins or until the top is golden brown.
7. While the bread is baking, mix the ingredients of glaze together, stir until the mixture on top over a pool of hot water until the gelatine powder and sugar have dissolved. Set aside for cooling. Brush the glaze on top of the buns when the buns are baked. 

Roti Paratha

I came across this paratha in NTUC and thinking to give it a try to see if these are really yummy. Surprisingly, they tasted as good and crispy as those sold at the Indian Paratha stall. My kids love them alot (with sugar) and will definitely buy it again.

Ingredients 

1 packet of Roti Paratha (Plain)

Directions

1. In a non-stick pan, put a few drop of oil and place a piece of paratha (no need to defrost) in the pan. Once one side is golden brown, flipthe other side until both side is brown.

Birthday Cake (2015)

Made these cake with the whole box of Rocher to surprise my Hubby for his birthday. Though it took quite abit of hardwork to cream and decorate the cake but overall, it tasted yummy and rocherilicious.

Fried Sweet Potatoes Balls

These Fried Sweet Potatoes Balls brought back memories of the time when I bought them from the hawker centre opposite Bugis Village. They were crispy and chewy as addictive as before. Since this week is a Sweet Potatoes weekend, how could I not make these balls and gave me a chance to record this recipe in my blog. Though this is a fried snacks but is fine to eat these once in a while (to pamper ourselves).

Ingredients 

450g orange sweet potato flesh (boiled and mashed)
250g glutinous rice flour
30g corn flour
130g sugar
1/2 tsp salt
Oil for deep frying

Directions

1. Skin sweet potatoes, clean and cut into big chunk. Boils sweet potatoes in a pot of water until tender. 
2. Discard water and in a big bowl, mash the potatoes.
3. Put mashed potatoes into a mixing bowl, add in glutinous rice flour, corn flour, sugar and salt. Mix well to form a smooth dough.
4. Pinch a small piece of dough (about 15g each) and with both palms, roll and form into a smooth ball.
5. Heat up oil in a wok, with medium low fire, put 6-8 balls each time and fry until golden brown. Remove and drain oil on a paper towel.
6. Repeat step 5 until all the balls have been fried. Serve immediately.

Sweet Potatoes Cranberries Muffins

I came across a few sweet potatoes recipes and so I decided to make this week a Sweet Potatoes Weekend. Thanks to Sifu Kenneth for this wonderful recipe, quick and easy to make. Though it didn't have the strong sweet potatoes taste in the muffins, the texture was moist and nice. Indeed a great & healthy idea to have sweet potatoes in muffins :)

Ingredients 

150g mashed sweet potatoes (steamed and mashed)
50g cranberries
200g self raising flour
1/2 tsp cinnamon powder (optional)
1/2 tsp baking soda
150g caster sugar
100g cooking oil
50g milk
2 eggs
Cranberries (optional for toppings)

Directions

1. Preheat oven at 180 Deg C and prepare 6-8 muffin cups.
2. Put all the dry ingredients (mashed potatoes, cranberries, self raising flour, baking soda and castor sugar), stir until it resemble some crumbles. In another bowl, mixed all wet ingredients (cooking oil, milk and eggs) until well combined. 
3. Make a well in the dry ingredients and pour in the wet ingredients.Use a spoon to lightly mix it until well combined. Do not over mix the batter. Slightly lumpy is acceptable for muffins. Over mixing results in chewy texture of the muffins.
4. Transfer the batter to the muffin cups (1/2 cups) and baked in the pre-heated oven of 180 deg C for 25-30mins or until a skewer inserted in the centre of the muffin comes out clean.

Sweet Potatoes Soup

My favourite Sweet Potatoes Soup with dried logans. Just want to make a record of the ingredients I used (all quantities based on discretion)

Sweet Potatoes

Dried Longans

Brown Sugar

Pandan leaves

Slice of gingers

Chocolate Chip Muffins

Had a gathering on Friday night with my church friends and baked these quick & easy Chocolate Chip muffins. Replaced water with milk and oil with butter and it tasted great! At least I can whip up fast bakes for any functions any time.

Ingredients 

1 box Chocolate Muffin Mix
170g Milk
55g butter (melted)
2 large eggs

Directions

1. Preheat oven at 170g Deg C.
2. In a large mixing bowl, stir Muffin Mix, milk, oil and eggs just until blended (batter may be lumpy).
3. Divide batter among muffin cups (about 1/2 cups).
4. Bake for 20 mins or until golden brown. 

Gluten Free Almond Peach Tarts

Since I have sliced peach and ground almond powder in my shelf, I decided to whip up these Gluten Free Almond Peach tarts. However, I found it not easy to nicely top the sliced peach as what I wanted. Luckily, it came out presentable and tasted yummy.  

Ingredients 

60g butter (melted)
3 tbsp Icing Sugar
180g Ground almond powder
3 large eggs
80g honey
1 Can slice peach

Directions

1. Preheat oven at 175 Deg C.
2. In a large mixing bowl, combine ground almond powder and icing sugar together, mix well with a hand whisk.
3. Add melted butter, honey and eggs and mix well (do not stir for too long).
4. Arrange slice peach on top.
5. Bake for 25mins or until golden brown.

Blueberry Muffins

I always had this impression that Premix will not have good texture and taste but surprisingly, these blueberry mufffins tasted just as yummy. It was easy to make and the kids love it. Glad that I have this recipe for any last minutes bakes.

Ingredients 

170g milk
50g butter
2 Eggs
1 box Premix

Directions

1. Preheat oven at 160 Deg C.
2. Drain blueberries and set aside. Stir Muffin Mix, milk, butter and eggs until blended. 
3. Add in blueberries and mix lightly.
4.  Scoop into fillers (about 1/2 cup). Bake for 15mins or until golden brown. 

Candy Tinted Cookies

In my previous recipe Cherry Blossom cookies, I filled the centre with strawberry jam but I wanted to experiment on this recipe with hard candy as I am quite curious to see the tainted glass-like centre piece. Indeed, it came out fantastically pretty with a see-through centre. I am glad that I bought this blossom mould which came in handy for all types of cookies.

Ingredients 

180g plain flour
120g butter (at room temperature)
60g icing sugar
Ricola Sweets (crushed)

Directions

1. Preheat oven at 160 Deg C.
2. Cream butter and icing sugar until light and fluffy. Add in the flour, stir until well mixed.
3. Transfer dough to a floured surface (the texture will be a little wet to handle, just dust with some flour). 
4. Roll the dough and dust the mould. Press out the flower design and remove the centre dough. Place the crushed candy sweets in the empty centre. 
5. Bake for about 10mins (Note : cookies do not need to be brown). 

Best Ever Butter Cookies

I have been searching for a crunchy butter cookies recipe for a long time and I am glad that I coincidentally found this recipe. These are easy to make and yummy cookies which are not only suitable for Chinese New Year but a great snack anytime.

Ingredients 

180g plain flour (sifted)
120g butter (at room temperature)
60g icing sugar (sifted)
Diced cherries

Directions

1. Preheat oven at 150 Deg C.
2. Cream butter and icing sugar until light and fluffy. Add in the flour and mixed into dough.
3. Put dough into puncher and press out flower. Top with diced cherry.
4. Bake for 10mins or lightly brown. 

Chocolate Cornflakes

I have been baking Honey Cornflakes over the past few years and I have decided to try out these Chocolate Cornflakes that do not require any baking. However, this needs to be quick in transferring into paper fillers as compound chocolate harden quickly. With the help of my maid, I did 3 lots in no time and was happy that it turned out as nice as Honey Cornflakes.

Ingredients 

150g  Compound Chocolate
10g butter
100g cornflakes
Thousands & Hundreds

Directions

1. Melt chocolate and butter in microwave.
2. Pour melted chocolate mixture into cornflakes and mix until cornflakes coated completely with chocolate.
3. Scoop cornflakes into paper fillers and sprinkle Thousands & Hundreds.
4. Leave to harden in room temperature and store in container.

Egg White Crispy Biscuits

After the baking of pineapple tarts which required 5 egg yolks, I landed with 5 egg whites unused. I came across this recipe that used egg whites and I adjusted the quantity for the 5 egg whites. This is definitely an easy recipe that can helps to clear unused egg whites. They did not have the eggy taste but the butter aroma and crispy texture really made it an excellent snack for the kids. Thanks to Kenneth Goh for another good to keep recipe.

Ingredients 

250g cake or top flour
200g melted butter
150g icing sugar
5 egg whites

Directions

1. Preheat the oven to 160C.
2. In a bowl, put the cake flour and melted butter. Use a hand whisk and stir till well mixed.
3. In the bowl of the stand mixer, put the egg white and beat at medium speed until foamy. Add n the sugar tablespoon by tablespoon.
4. Beat the egg white until firm peak and transfer the egg white to the batter. Fold the egg white and the batter until well combined. Spoon the mixture into a piping bag, cut a small hole of about 5mm diameter. Pipe some batter on the baking tray leaving some space for expansion. Before sending the batter to the oven, hit the baking tray against the tabletop 2-3 times to let any trapped air escape. Bake in the oven for 15mins or till golden brown.