♥ Peanut Butter M&M Cookies ♥

Please don't be mistaken!

These are not monster cookies. Because there are not oats or additional chocolate chips!

Looks at those glamorous rainbow chocolates!

I'm sure I am going to make 2 giant cookies instead of 4. Oh and as well a pinch of cinnamon too!

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 Linda at The Orange Bee.

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

Make 4 regular-sized or 2 giant cookies
You'll need:
1 tbsp unsalted butter, melted
1 tbsp whisked egg
2 tbsp granulated sugar
1 tbsp cinnamon peanut butter
4 tbsp all purpose flour
1/8 tsp baking soda
1 tbsp milk chocolate M&M's or more

How to make single serving peanut butter m&m cookies:

1. Preheat oven to 180C. Line a baking sheet with parchment paper, set aside.
2. In a large bowl, mix all ingredients except milk chocolate M&M's. Divide the dough in half and shape into a round disc. Place on baking sheet. Add milk chocolate on the surface of the cookies.
3. Bake for 10-12 minutes, or until edges turn brown and cookies are set. Cool slightly before transferring to wire rack to cool completely.

With all my love <3

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♥ Matcha Green Tea Chiffon Cake ♥

This mini version matcha chiffon cake is so cute!

Need a cup of green tea latte?

High quality matcha powder is indeed crucial for such fragrant, greenish chiffon cake. I slightly changed my old green tea chiffon cake recipe and made them in mini 4 inches version.

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 Linda at The Orange Bee.

Make 6 4 inch cakes
You'll need:
6 egg yolks
170g sugar
6 tbsp oil
8 tbsp milk
150g cake flour
2 tbsp matcha powder
2 tsp baking powder
6 egg whites

How to make green tea chiffon cake:

1. Preheat oven to 170C. 
2. In a large bowl, whisk egg yolks and 1/3 of sugar. Add oil and water, mix well. 
3. Sift cake flour, matcha powder and baking powder and add to egg yolk mixture. Whisk until incorporated without lumps.
4. Using a stand mixer or electric hand mixer, beat egg whites till opaque and foamy. Add remaining sugar and beat until stiff peak forms. 
5. In 3 batches, fold egg whites into egg yolk mixture. Make sure mixture is mixed well in 3 increments.
6. Divide mixture equally into 6 ungreased mini chiffon cake pan. Tab the pans on the countertop to release air bubbles. 
7. Bake for 30 minutes or until toothpick inserted into centre comes out clean.
8. Cool the cake upside down on a tall heavy bottle. Leave to cool completely before removing the cake pan. 
9. Using an offset spatula or sharp knife, run it around the cake. Invert and flip onto serving plate.

With all my love <3

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♥ Pumpkin Chiffon Cake ♥

Last bite of Fall before the Autumn goes.

No pumpkin pie, not pumpkin cheesecake, but a pumpkin chiffon cake.

Fruit based chiffon cake is promisingly moist and spongy. A dusting of powdered sugar makes this a little more sweeter, it would be a great pairing for your pumpkin spice latte or ginger tea.

Once again. Never attempt to use pumpkin pie filling for this recipe! But feel free to substitute pumpkin pie spice for the cinnamon/ginger/nutmeg. 

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 Linda at The Orange Bee.

Make 7 inch cake
You'll need:
3 egg yolks
85g sugar
3 tbsp oil
4 tbsp whole milk
1/2 cup pumpkin puree
1/2 tsp vanilla extract
75g cake flour
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 tsp baking powder
3 egg whites
1/4 tsp cream of tartar

How to make pumpkin chiffon cake:

1. Preheat oven to 170C. 
2. In a large bowl, whisk egg yolks and 1/3 of sugar. Add oil, milk, pumpkin puree and vanilla extract, mix well. 
3. Sift cake flour, spices and baking powder and add to egg yolk mixture. Whisk until incorporated without lumps.
4. Using a stand mixer or electric hand mixer, beat egg whites till opaque and foamy. Add remaining sugar and cream of tartar. Beat until stiff peak forms. 
5. In 3 batches, fold egg whites into egg yolk mixture. Make sure mixture is mixed well in 3 increments.
6. Pour mixture into ungreased chiffon cake pan. Tab the pan on the countertop to release air bubbles. 
7. Bake for 30 minutes or until toothpick inserted into centre comes out clean.
8. Cool the cake upside down on a tall heavy bottle. Leave to cool completely before removing the cake pan. 
9. Using an offset spatula or sharp knife, run it around the cake. Invert and flip onto serving plate.

With all my love <3

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♥ Matcha Green Tea Cheesecake ♥

Oh! This is probably the heaviest but most luscious green tea recipe I have ever made!

Using high quality matcha powder is crucial here. It makes a big difference if it doesn't present you the unique bitterness of matcha green tea. The dusting of green tea powder on top also added a slight contrast to the creamy, & sweet cheesecake. 

For the crust, it is fine to use basic digestive or graham cracker crumbs. The almond bits in my biscuit has given a nutty base for the cheesecake. If you find it unnecessary, omit the sugar in the bottom crust.

Enjoy this cake with a cup of hot roasted green tea now!

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 Jules at The Orange Bee.

Make 4 4'' mini cakes
You'll need:
For crust:
1 cup almond biscuit crumbs
4 tbsp melted butter
3 tbsp granulated sugar

For cheesecake:
2 8oz packages cream cheese, room temperature
3/4 cup granulated sugar
2 tbsp all purpose flour
4 tbsp matcha powder
1/3 cup sour cream, room temperature
1 tsp vanilla extract
1 large egg, room temperature

How to make matcha cheesecake:

1. Preheat the oven to 180C. Grease and wrap exterior of cake tins with aluminium foil. Set aside.
2. Crush almond biscuits into fine crumbs, add sugar, melted butter and stir to combine. Divide evenly among cake tins and pat down into even layer. Set aside.
3. In a large mixing bowl, add cream cheese and beat until fluffy. Add sugar, flour and matcha powder. Whisk until combined. Add sour cream, vanilla and egg. Mix until smooth.
4. Divide cream cheese filling evenly among cake tins. Place cake tins in a roasting pan and carefully ladle boiling water to form a bain marie. 
5. Bake for 15-20 minutes, or until set but slightly wobbly in the center. Turn off oven, leave cake in oven with door slightly ajar for 45 minutes. Transfer to cooling rack to cool completely before refrigerating uncovered in the fridge overnight or at least 4 hours.
6. To serve, remove from spring form and dust with extra matcha powder.

With all my love <3

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