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♥ Orange Poppy Seed Scones ♥

Make 8 scones
You'll need:
1 cup all purpose flour
1/2 cup almond meal
1/4 cup muscovado sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
6 tbsp cold butter, cut into chunks
zest of 1 orange
2 tbsp poppy seeds
1/2 cup plain yogurt
1 egg yolk + 1 tbsp water for egg wash
raw sugar for topping, optional

How to make yogurt scones:

  1. Preheat oven to 220 C. Line baking sheet with parchment paper, set aside.
  2. To prepare egg wash, whisk egg yolk with water, set aside.
  3. Stir together flour, almond meal, sugar, baking powder and soda, salt.
  4. Add in cold butter chunks, cut butter into flour mixture with fingertips or fork.
  5. Stir in orange zests, poppy seeds. Pour in plain yogurt and mix until a dough form.
  6. Shape dough into a circle about 1/2 to 1/4 inches thick, divide dough into 8 equal wedges.
  7. Place segments onto prepared baking sheet. Brush segments with egg wash and sprinkle with raw sugar.
  8. Bake for 20 - 25 minutes until edges are crispy and top is slightly golden.
With all my love <3
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♥ Lemon Poppy Seed Muffins ♥

In spite of lemons are not in season, it is not a bad idea to use up some poppy seeds at home for these little muffins. They are lemony and smells like a natural body mist. Try this easy recipe!

You'll need:
2/3 cup caster sugar
Zest and juice of 1 lemon
2 cup self-rising flour
3/4 cup plain yogurt
2 eggs
1 tsp vanilla
1/2 cup unsalted butter, melted and cooled
2 tbsps poppy seeds
blueberry jam for filling, optional

How to make lemon poppy seed muffins:
  1. Preheat oven to 200C. Prepare muffin tray, line it with paper muffin cups.
  2. In a large bowl, rub sugar and lemon zest together until moist and fragrant. Whisk in flour, set aside.
  3. In a medium bowl, mix together plain yogurt, eggs, vanilla, melted butter. Add wet ingredient into the dry and stir until just combined. Fold in poppy seeds.
    (Don't worry if there are lumps in the batter, never overmix the batter.)
  4. Divide batter evenly among muffin cups, fill with blueberry jam if using.
  5.  Bake for 18-20 minutes or until the tops are golden and toothpick inserted into centre comes out clean. Transfer to wire rack to cool for 5 minutes and remove muffins from mold. 
  6. Drizzle lemon glaze if desire. (1 cup powdered sugar + 1-2 tbsp lemon juice)
With all my love <3
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♥ Chocolate Slice with Nutella Ganache ♥

This chocolate cake is absolutely a chocolate heaven. With the extraordinary Nutella ganache, the slices are brought to a whole new level. It is slightly a cakery cake, which might disappoint some of the fudgy cake fans out there. However, I still like how it taste like a cakery brownie. You can optionally sprinkle some nuts over to add extra crunchiness. And to make it kid-friendly, just omit the alcohol.

You'll need:
1 cup all purpose flour + ½ tsp baking soda (substitute with 1 cup self-rising flour)
¼ cup + 2 tbsp good quality cocoa powder
¼ tsp salt
½ cup oil
1 ¼ cup packed brown sugar
2 eggs
1 tsp vanilla
½ cup hot milk (substitute with hot water)
1 tbsp Kauhlua, optional

Nutella Ganache
¾ cup Nutella
½ cup heavy cream
1 tsp salt

How to make chocolate slice with ganache:
  1. Preheat oven to 180C. Prepare 8x8 baking pan, spray it with non stick cooking spray and line it with parchment paper, set aside.
  2. In a medium bowl, stir together flour, cocoa, and salt.
  3. In a large mixing bowl, add oil, sugar, eggs, vanilla, milk and Kauhlua if using. Mix until well combined.
  4. Pour the wet into the dry ingredients and mix until just incorporated. Do not overmix.
  5. Pour cake batter into prepared pan and bake for 25-30 minutes, or until toothpick inserted into center comes out clean. Let cool on wire rack completely.
    (It is crucial to let the cake cool down thoroughly before coating with ganache.)
  6. Meanwhile, in a medium saucepan, heat heavy cream until just started to bubble, pour the hot cream into Nutella, add salt, and let stand for 5 minutes. Whisk well until smooth.
  7. Let ganache cool down and not warm to touch. Pour the ganache over cake, let stand at room temperature until it starts to thicken and no longer runny. Store the cake in the refrigerator for at least 2 hours. Slice and serve.
    (You can sprinkle nuts over if desire)
With all my love <3
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