♥ Chocolate Chip Cookies In Jar ♥

• Store for up to the day you want some chewy soft chocolate chips cookies.
• Contains walnuts and milk chocolate chips.
• Just add 1/2 cup butter, 1 egg and vanilla.

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With all my love <3

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♥ Hot Chocolate Granola ♥

• Store for up to a week in refrigerator.
• Contains marshmallows and milk chocolate.

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With all my love <3

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♥ Snow White Granola ♥

• Store for up to a week in refrigerator.
• Contains white chocolate chips and dried cranberries.

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♥ Cheeky Monkey Granola ♥

• Store for up to a week in refrigerator.
• Contains nuts and chocolate.

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With all my love <3

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♥ Honey Cashew Brittle ♥

These honey nut brittles are a great Christmas gift. It is also best to serve over ice cream hmmm!

No candy thermometer is needed here!
However, you might want to owe one if you want to get it right to the crystallization point.

This recipe calls for cream of tartar. It is essential at this point because it helps the mixture to tolerate high heat and prevent from crystallization.

This post is linked to Cook and Celebrate: Christmas 2014 organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

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 Christine and Kath at Garden Eats.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

You'll need:
1 cup granulated sugar
1 tbsp honey
1/4 tsp cream of tartar
1/4 cup water
1 cup cashew nuts
1/2 tsp sea salt

How to make honey nut brittle cluster:

1. Grease and line a baking sheet with parchment paper. Set aside.
2. In a heavy saucepan, combine sugar, honey, cream of tartar and water. Put over medium low heat and let it boil while swirling the pan but without stirring.
3. Once sugar mixture turns amber colour, add cashew nuts and swirl. Quickly transfer the mixture to prepared baking sheet and possibly spread in a single layer.
4. Sprinkle sea salt over nut brittle. 
5. Let it sit to cool or at room temperature then break them up.

With all my love <3

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♥ Matcha Daifuku ♥

Do you still remember my Strawberry Daifuku? 

They are mochi wrapping a whole strawberry coated with Anko filling. Since winter is here, berries are hardly seasonal and so I come up with this original Daifuku but with a matcha twist.

The mochi wrapper has hint of green tea which goes perfectly well with the sweet azuki bean filling.

This recipe is a much moisturizer version than my previous one, and I guarantee keeping them in the fridge won't make them hard. Enjoy!

This post is linked to Cook and Celebrate: Christmas 2014 organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

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 Christine and Kath at Garden Eats.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

Make 12
You'll need:
3/4 cup glutinous rice flour
1/4 cup sugar
3/4 cup water
1 tsp matcha powder
1 1/2 cup red bean paste
1/2 cup potato starch, for dusting

How to make green tea daifuku:

1. Whisk and combine glutinous rice flour and sugar in a bowl. Dissolve matcha powder in water, add to flour mixture and mix well until combined.
2. Put the bowl into a steamer and cover to cook for 15 minutes. Stir halfway through cooking process and continue to cook until almost translucent. 
3. Dust the work surface generously with potato starch over a sieve. Transfer the mochi on top.
4. Sprinkle potato starch on top of the mochi. roll it flat to a thin layer using a rolling pin making sure it is covered with potato starch.
5. Using a 3.5 inch cookie cutter, cut out circles. Dust off excess potato starch with a pastry brush.
6. Line and cover mochi circles on a plate with plastic wrapper. Roll leftover mochi dough into a ball and flatten. Repeat process.
7. Place a sheet of plastic wrap with a mochi layer on work surface. Scoop out Anko (red bean paste) on top. Pinch the corners together and seal with potato starch. Continue with rest of the daifuku mochi.
8. Store in a cool dry place and serve within two days.

With all my love <3

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♥ Dorayaki ♥

Dorayaki is the favourite "Yummy Buns" of Doraemon, the cartoon. 

And hence is also known as Dora Cake! 

It is a basic Japanese pastry similar to sandwiched pancakes with filling of Anko (aka red bean paste). The red bean pancake has a specific curved shape of thicker middle and thin on the edges.

Sweet with a bit of toasted caramelized flavor and best to serve piping hot. If not serving them right away, wrap them in plastic wrap. They can be stored up to a 1 month too in freezer!

This post is linked to Cook and Celebrate: Christmas 2014 organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

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 Christine and Kath at Garden Eats.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

Serves 4
You'll need:
2 large eggs
1/3 cup granulated sugar
1 tbsp honey
1/2 cup all purpose flour
1/2 tsp baking powder
1-2 tbsp water, to adjust consistency
oil for frying
1/2 cup Anko (red bean paste), for filling

How to make dorayaki / Japanese red bean pancakes:

1. In a large bowl, combine eggs, sugar, honey and whisk until fluffy.
2. Sift flour and baking powder into the bowl and mix until combined. Rest in the fridge for 15 minutes.
3. Stir in 1/2 tbsp water at a time to get the right consistency, which should be a slightly thicker than pancake batter.
4. Heat a non-stick frying pan over medium-low heat. Using paper towel, oil the pan slightly. Drop batter to form pancake. When bubbles form, flip over and cook the other side.
5. Transfer pancake onto a plate and cover with a damp kitchen paper to keep them moist.
6. Sandwich with red bean paste, with more in the center to form a curve shape. Wrap them in plastic wrap until ready to serve.

With all my love <3

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♥ Matcha Creme Caramel ♥

Creme Caramel, also known as custard pudding, is an egg based pudding that is called Purin in Japanese.

The burnt caramel syrup...hmmm!

For the original version of Japanese purin, you can omit the matcha powder and reduce to 5 tablespoons of sugar. This Japanese Matcha Green Tea Pudding is one of my favourites ever!

This post is linked to Cook and Celebrate: Christmas 2014 organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

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 Christine and Kath at Garden Eats.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

This post is shared on Yummly page at Andre's the Home Baker.

Serves 4
You'll need:
For caramel
4 tbsp sugar
1 tbsp water
1 1/2 tbsp hot water

For custard
200ml whole milk
50ml heavy cream
2 eggs
6 tbsp sugar
1 tsp matcha powder
1 tsp vanilla

How to make matcha caramel pudding:

1. To make caramel syrup: In a heavy saucepan, add sugar and water. Put on medium heat until sugar dissolve and turns amber color. Do not stir. Divide evenly among ramekins and set side.
2. To make egg custard: Heat milk and cream just to boil. Add and dissolve matcha powder. Whisk eggs and sugar together, slowly pouring in milk mixture to avoid curdling. Add vanilla and strain the mixture through a fine sieve.
3. Pour custard evenly among prepared ramekins. Steam for 25 minutes or until custard sets.
4. Leave to cool completely and refrigerate at least 3 hours or preferably overnight.
5. To unmold, loosen the sides of custard with a sharp knife around the edges. Place a serving dish on top of ramekin and turn invert to serve.

With all my love <3

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♥ Funfetti Cookie Ice Cream Sandwich ♥

Funfetti cake is a must to celebrate birthday, but these sugar sprinkle cookies are a must-must to the birthday one!

SPRINKLES! SPRINKLES AND MORE SPRINKLES!

Love the fact that they are served between frosty ice cream because winter doesn't mean less but MORE ice cream right?

This sugar sprinkle cookie recipe is enough to make 4 regular sized cookie sandwiches or 2 giant ones! Did you spot those nuts in between them? I used macadamia nuts ice cream from Haagen Dazs, but high quality vanilla ice cream is a good option too! Have fun with your favourite choice!

This post is linked to Cook and Celebrate: Christmas 2014 organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

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 Christine and Kath at Garden Eats.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

Serve 2
You'll need:
1 tbsp unsalted butter, soften
1 1/2 tbsp sugar
1 tbsp beaten egg
1/4 tsp vanilla
3 tbsp all purpose flour
1/8 tsp baking soda
1/8 tsp salt
1/8 tsp cream of tartar
1 tbsp sprinkles
100g pint vanilla ice cream

How to make funfetti ice cream sandwiches:

1. Preheat oven to 180C. Line a baking sheet with parchment paper, set aside.
2. In a large bowl, mix all ingredients. Divide the dough in quarters and dollop each spoonful on prepared baking sheet. 
3. Bake for 10-12 minutes, or until edges turn brown and cookies are slightly set in the middle. Cool completely on baking sheet.
4. Prepare pint of ice cream, cut half and serve between 2 sugar cookies.

With all my love <3

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♥ Teochew Or Nee (Sweet Yam Paste) ♥

Or Nee, aka sweet taro paste, is an authentic Teochew style dessert that has a texture similar to mashed potato, sweet and creamy. This dessert is of course made of taro, or known as yam, which is commonly serve with sugar syrup and ginkgo nuts. 

This treat is so rich and sweet that I think sugar syrup is not necessary. While the melt-in-your-mouth texture is so comforting, this texture comes from the use of cooking oil which has been infused with a hint of shallots (also a healthy alternative to lard that is traditionally being used).

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 Christine and Kath at Garden Eats.

Serve 2
You'll need:
1 baby taro, chopped
2 tbsp oil
1 quarter shallots
2 tbsp granulated white sugar
Cooked ginkgo nuts to serve

How to make Teochew Orr Nee (aka sweet yam paste):

1. Bring a small pot of water to boil and add taro, cook for 10 minutes or until soft and cooked through. Drain the water and set aside to cool.
2. Using a potato masher or a fork, mash the taro until well-mashed.
3. Heat a wok and add oil and shallots. When shallots start to brown and oil smells fragrant, remove shallot pieces and add in the mashed taro. Continue to stir until taro paste becomes gooey.
4. Add sugar and stir to smooth. Serve warm and garnish with cooked ginko.

With all my love <3

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