♥ Tiramisu (The Improved Version) ♥

 

Here comes tiramisu again! The traditional Italian trifle with layers of whipped mascarpone cheese, coffee-soaked ladyfingers, oh~ That's so romantic. (Personally <3)

I couldn't tell which photo edition is better among the two, can you tell? Please tell me in the comment  box below, I would love to hear your voices!

Check out my older posts for the recipe:
Eggless Decaffeinated Kid-friendly version Tiramisu
Tiramisu Cake

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♥ Fake Hazelnut Moon Pie ♥

Traditional moon pies are originally marshmallow filling sandwiched between two cookies, then coated with milk chocolate. It is more or less like a handy S'mores but you can get them easily without a campfire. With a twist, I made my own version of moon pies with hazelnut filling instead. That's why they are called "Fake" moon pies lol

If you're a hazelnut addict, you better order these little treats now.

• Store for up to a week in airtight container at room temperature.
• Choice of white, milk or dark chocolate available.

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

With all my love <3

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♥ Nutella Swirl Cheesecake Bites ♥

Nutella goes well with everything!
I mean, the kind of chocolate & hazelnut combination can just win the whole world.

Recently, I have been busying with a lot of sponsorships for inauguration programmes at university. These are some great opportunities for me to promote my business and start getting supporters from school. To provide some treats in cocktail sessions, I have decided to make some cheesecake bites for the guests.

Isn't it too plain for just normal cheesecake bites? Let's swirl in some chocolate & hazelnut heaven! Cream cheese, eggs, sugar, vanilla; then some Nutella. Woohoo! These cheesecakes are hits for sure.

The original recipe (adapted from Sallysbakingaddiction) calls for 1 egg only. But I decided to add one additional so that the ingredients are better binded up and the texture would turn out more like new-york cheesecake style. The amount of sugar doesn't look like a lot but don't worry because Nutella is enough to enhance sweetness.

Make 25 bite-size cheesecakes
You'll need:

For crust
1 1/2 cup graham cracker or digestive crumbs
6 tbsp unsalted butter, melted

For filling
500g cream cheese, soften at room temperature
2 medium eggs
1/4 cup sugar
1 tsp vanilla
1/3 cup Nutella

How to make Nutella cheesecake bites:

1. Preheat oven to 180C. Line a 8 x 8 baking pan with parchment paper. Set side.
2. Mix crumbs with melted butter. Press into lined baking pan. Set side.
3. In a large mixing bowl, add cream cheese, egg, sugar and vanilla. Beat until smooth and creamy. Pour the cheesecake mixture over the prepared crust. 
4. Microwave Nutella for 30 seconds for easy pouring. Dollop Nutella on top of the filling and swirl gently with a knife.
5. Bake cheesecake for 30-35 minutes or until set. Allow to cool at room temperature and chill in refrigerator for at least 3 hours. Lift parchment paper and cut into bite-size squares.

With all my love <3

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♥ Matcha Green Tea Truffle ♥

Matcha desserts have been a great hit recently. To satisfy our crave for green tea, I have came up with these Matcha truffles. Enjoy! 

• Store for up to a week in refrigerator.

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

With all my love <3

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♥ PB&J Peanut Butter & Jelly Sandwich Cookies ♥

Say yeah for another peanut butter & jam recipe! This is the true sandwich of pb&j. Instead of using toast, I substitute? with homemade peanut butter cookies. So chewy, buttery and addictive. I planned to just fill them with jelly, but I bet nothing will go wrong with MORE peanut butter right? 

The crisscross patterns look amazing aren't they? 

Spread them evenly over each cookie. Try not to leak any of the peanut butter or jam (as I did).

This peanut butter cookie dough is really good for freezing. Freezing cookie dough can stop the action of baking soda and when anytime you want freshly baked cookies, just defrost them at room temperature or in microwave for few seconds then bake them off. 

Remember, the chiller the dough, the more obvious the crisscross pattern. 

Make 12 sandwiches
You'll need:

For cookies:
1/2 cup unsalted butter, at room temperature
1/2 cup creamy Skippy peanut butter
1/2 cup confectioner sugar
1/2 cup brown sugar
1 egg, at room temperature
1 tsp vanilla
1 1/4 cup all purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

For fillings:
1/3 cup creamy Skippy peanut butter
1/3 cup strawberry jam/jelly

How to make peanut butter cookies:

1. In a small bowl, mix flour, baking soda, baking powder and salt. Set aside.
2. Beat butter until creamy. Add sugars, peanut butter and egg. Stir dry ingredients into batter and mix until combined.
3. Wrap dough in plastic and refrigerate at least 3 hours.
   (At this stage, you can freeze cookie dough for a month)
4. Preheat oven to 180 C. Shape dough into 1 1/4 inch balls. Place on cookie sheet and flatten in crisscross pattern with a fork. Bake for 9 to 10 minutes or until light brown. Cool on baking sheets for 1 minute and transfer to rack to cool completely.

To assemble the pb&j cookie sandwiches:

1. Microwave strawberry jam for 30 seconds for better spreading. 
2. Using a butter knife, spread 1 tbsp jam on a cookie; and 1 tbsp peanut butter on another. Sandwich them together.
3. Store in airtight container for up to a week.

With all my love <3

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♥ PB&J Peanut Butter & Jelly Bars ♥

Do peanut butter and jam sandwiches bring back any childhood memories? PB&J, they are meant to be born together, just like Nutella & banana, I guess. I don't have a specific love for peanut butter, but when it comes with my favourite berries / jams, I do. That's why I convert this ordinary sandwiches into bars, and thanks for the inspiration last week when I saw someone brought a tub of peanut butter and jam in his bag for lunch -> LOL. 

These PB&J bars can be made 3 days ahead. Keep them in airtight container will do. Optionally, you can use peanut instead of cashew. Other kinds of jelly or preserves such as raspberry, cranberry or even blueberry can be substituted as well.

Make 16 squares

You'll need:

1/2 cup unsalted butter, at room temperature

3/4 cup brown sugar

3/4 cup Skippy peanut butter

1 egg, at room temperature

1 tsp vanilla

1 1/2 cup all purpose flour

1/2 tsp baking powder

1/4 tsp salt

3/4 cup strawberry jam/jelly

2/3 cup coarsely chopped cashew nuts

How to make pb&j bars:

1. Preheat oven to 180C. Line 8 x 8 x 2 inch square baking pan with parchment paper, set aside.
2. In a small bowl, whisk together flour, baking powder and salt, set aside.
3. In a large bowl, beat butter, sugar, peanut butter until light and fluffy. Add egg and vanilla. Mix well. 
4. Add flour mixture, beat until just blended. Transfer 2/3 of the dough onto prepared pan and press evenly onto bottom of the pan with wet fingertips. Freeze the remaining 1/3 dough for 10 minutes.
5. Spread strawberry jam over in even layer. Remove dough from freezer, break into grape-size and scatter over jelly layer. Sprinkle chopped nuts.
6. Bake for 30 minutes. Cool bar completely in pan on rack and cut into 16 squares. 

With all my love <3

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♥ Valentine Heart Krispies ♥

Are you bored with Valentine's day chocolates? Stop struggling from tempering your chocolate! Make these easiest krispies for your love! Dip them in chocolate and pretty little coloured sprinkles, they are good to go.

This is the original Kellogg Rice Krispies recipe, but with a valentine twist. They call for 2 alternate methods, either by melting marshmallows over stove or in the microwave. But I don't recommend using the microwave because it can easily overcook marshmallow and difficult to control the heating temperature. If you are interested, try both! Happy Valentine's Day <3

You'll need:
3 tbsps unsalted butter
1 package (about 40) regular marshmallows
6 cups rice krispies cereal
100g white chocolate
red/pink food colouring gel
pink sparkling sprinkles
1 heart-shape cookie cutter

How to make Valentine Heart Krispies treats:

1. In large saucepan, melt butter over low heat and add marshmallows. Stir until completely melted. Remove from heat.
2. Add rice krispies cereal and stir until well coated.
3. Using a spatula, press mixture into well-greased 13 x 9 x 2-inch pan. Cool at room temperature. Using cookie cutter, cut into hearts.
4. In a microwave safe bowl, melt white chocolate. Add a drop of food colouring gel and mix until well blended. 
5. Dip heart krispies into melted chocolate and sprinkle with pink sparkling.
6. Place on wax paper and cool at room temperature.

With all my love <3

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