♥ Peach & Honey Glazed Cornmeal Cake ♥

If peaches are in season, I will definitely recommend using fresh ones.

Look at those peach slices which have been wonderfully arranged. I am proud to present them :)

So spongy! 

And the yellow cornmeal gives its yellowish colour, just like a typical sponge cake.

The honey glaze has added moisture to the edges of the cornmeal cake as additional garnish.

Credits to Natvia!

This post is linked to the event, Cook & Celebrate: CNY organised by 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 Kim at Love Live Life by Kim.

Adapted from With The Grains
Make 8" round cake
You'll need:
For cake
130g (1 cup) all purpose flour
110g (3/4 cup) cornmeal
200g (1 cup) Natvia
1 1/2 tsp baking powder
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1/4 tsp salt
120ml (1/2 cup) whole milk
2 eggs
4 tbsp unsalted butter, melted
2 tsp vanilla
2 peaches, sliced

For honey glaze
1 tbsp honey
1/2 tbsp warm water
zest of 1 lemon, optional

How to make honey glazed and peach cornmeal cake:

1. Preheat oven to 180C. Grease a 8" springform cake tin and set aside.
2. In a large mixing bowl, add flour, cornmeal, Natvia, baking powder, nutmeg, cinnamon and salt. Mix until well combined.
3. In another bowl, whisk together milk, beaten eggs, melted butter and vanilla. Pour the wet into the dry ingredients. Using a spatula, fold gently until fully incorporated.
4. Pour the batter into prepared cake tin and arrange peach slices in circular form.
5. Bake in preheated oven for 60 minutes, or until a toothpick inserted into center comes out clean.
6. Meanwhile, combine all glaze ingredients. When the cake is done, remove it from the oven and brush the top thoroughly with honey glaze. Let cool completely before serve.

With all my love <3

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♥ Cranberry Honey Corn Muffin ♥

Cornbread? Muffin?

These corn muffins are the mini version of cornbread. They are great breakfast to go with a smear of butter, jam or even yogurt.

In the recipe, I used whole milk but other percentage of fat-content may be substituted. The hint of honey brings a slight sweetness whilst Natvia helps to reduce the sugar calories. Make these and you'll love it!

Credits to Natvia!

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 Francesca at Fearless Kitchen.

Make 12 muffins
You'll need:
130g (1 cup) all purpose flour
120g (1 cup) cornmeal
100g (1/2 cup) Natvia
3 tsp baking powder
1/4 tsp salt
100g (1 cup) dried cranberries
1 egg
120g (1/2 cup) whole milk
120g (1/2 cup) honey
60g (1/4 cup) vegetable oil

How to make cranberry honey corn bread muffin:

1. Preheat oven to 200C. Grease muffin pan or line it with paper liners and set aside.
2. In a large mixing bowl, combine flour, cornmeal, Natvia, baking powder, salt and dried cranberries. Stir to mix well. 
3. In another bowl, whisk together egg, whole milk, honey and oil. Pour the wet into the dry ingredient.
4. Fold and mix gently using a spatula until well combined.
5. Divide batter evenly among prepared pan and bake for 15-20 minutes, until lightly browned on the edges and a toothpick inserted into center comes out clean.
6. Let cool for 5 minutes before removing from pan to cool completely.

With all my love <3

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♥ Banana Cream Cheese Loaf ♥

The idea of adding a layer of cheese cake inside this banana bread comes from Averie Cooks. The result is so delicious, imagine having a cheesecake with banana bread base.

This is such an extraordinary loaf of banana bread. It doesn't take up much fat (just 1/3 cup) but natural ones from bananas. The sugar content is also lowered with substitution of Natural Sweetener Natvia.
Sounds great huh?

For a better result, VERY ripe bananas are a must. I mean, they should be at least half browned, squishy and mushy. Try this easy-to-whip-up one bowl recipe now!
Credit to Natvia!

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 Francesca at Fearless Kitchen.

Adapted from Simply Recipes
Make 1 loaf
You'll need:
For banana bread
3 ripe banana, mashed
75g (1/3 cup) unsalted butter, melted
150g (3/4 cup) Natvia
1 egg
1 tsp vanilla
190g (1 1/2 cup) all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt

For cream cheese filling
125g (4 oz) cream cheese, at room temperature
1 egg
50g (1/4 cup) Natvia
3 tbsp all purpose flour

How to make cream cheese filled banana loaf bread:

1. Preheat oven to 180C. Grease a 4 x 8 inch loaf tin with melted butter and set aside.
2. In a large mixing bowl, combine mashed banana, melted butter, Natvia, egg and vanilla.
3. Add flour, baking soda, cinnamon and salt. Mix until well combined.
4. Pour 2/3 of the batter into prepared loaf tin.
5. Meanwhile, beat cream cheese, egg, Natvia and flour until smooth with no lumps. Spread cream cheese mixture into loaf tin and even the top. 
6. Pour the remaining 1/3 of the banana loaf batter on top and slightly swirl with a knife. 
7. Bake for 1 hour - 1 hour 10 minutes, or until toothpick inserted into center comes out clean.
8. Let cool completely on a wire rack. Remove the banana bread, slice and serve. 

With all my love <3

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♥ Matcha Buttercream Frosted Hot Cocoa Cupnies ♥

Cupnies? I am talking about cupcake + brownies.

These mini brownie cupcakes with a super creamy buttercream frosting, which is ALMOST sugar free!

Thanks Natvia HK for the Natural Sweetener Baking Pack and also the Icing Mix. These substitutes turn these usual cupcakes into more unusual ones! Healthier! Less calories! And OH! The low sugar frosting!  

The greenie matcha buttercream frosting is supposed to be SUGAR-FREE with the use of  Natvia Icing Mix. But instead of milk, honey is added to smoothen the texture, which still add up a little sugar content. Unless you want it all sugar-free, try using honey! It matches wonderfully with matcha, as always!

Credit to Natvia!

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 Francesca at Fearless Kitchen.

Adapted from My Name Is Yeh
You'll need:
For cupcakes
125g (1 stick) unsalted butter, melted
150g (3/4 cup) Natvia
2 eggs
1 tsp vanilla
70g (1/2 cup) all purpose flour
43g (1/3 cup) hot cocoa mix
1/4 tsp baking powder
1/4 tsp salt

For matcha buttercream
3 tbsp unsalted butter, melted
115g (1 cup) Natvia Icing Mix
1 tbsp matcha powder, sifted
1 tbsp honey
1 tsp vanilla

How to make hot choco brownie cupcakes with matcha buttercream frosting:

1. Preheat oven to 180C. Line muffin tins with cupcake liners and set aside.
2. In a large mixing bowl, add melted butter, Natvia, eggs and vanilla. Mix to combine well.
3. Add flour, hot cocoa mix, baking powder and salt. Stir and fold until incorporated.
4. Divide batter evenly among cupcake liners. Bake for 25 minutes or until toothpick inserted into center comes out clean. Let cool before frosting.
5. To make matcha buttercream, combine all frosting ingredients and mix until smooth. 
6. Fill a piping bag with tip attached, pipe buttercream on top of each brownie cupcake and serve.

With all my love <3

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♥ M&M Oreo Cream Cheese Blondies ♥

Oreos? M&Ms? How could these go wrong? I am totally inspired to "clean up my pantry".

These brown sugar blondies are loaded with all the good stuffs. I mean... who doesn't want a cookie bar with ADDITIONAL cookie crumbs and RAINBOW chocolate chips. Or probably a scoop of ice cream to sandwich them.

Instead of ice cream sandwiches, I decided to layer them with a cream cheese layer, just like this one. They are just temptingly good!

Credit to Natvia!

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 Francesca at Fearless Kitchen.

Adapted from Averie Cooks
You'll need:
For blondie layer
125g (1 stick) unsalted butter, melted
215g (1 cup) light brown sugar, packed
1 large egg
1 tsp vanilla
130g (1 cup) all purpose flour
14 Oreo cookies, coarsely chopped
87g (1/2 cup) M&M's chocolate

For cheese cake layer
125g (4 oz) cream cheese, at room temperature
65g (1/3 cup) Natvia
1/4 tsp vanilla
1 beaten egg, halved

How to make M&M oreo cheesecake blondie bars:

1. Preheat oven to 180C. Line an 8 x 8 baking tray with parchment paper, set aside.
2. In a large mixing bowl, combine melted butter, egg, brown sugar and vanilla. Add flour and mix until incorporated.
3. Add chopped oreo cookies and m&m's chocolate. Fold gently using a spatula.
4. Pour 2/3 of the batter into prepared baking tray and flatten in an even layer.
5. In another bowl, add cream cheese, Natvia, vanilla and half of a beaten egg. Cream until smooth with no lumps. Spread cream cheese mixture onto blondie batter. 
6. Dollop remaining blondie batter onto the cheese layer. Using a knife, spread and swirl the layers together. 
7. Bake for 35-40 minutes, or until golden brown and cheese layer is set. Cool for 10 minutes before transferring to wire rack to cool completely.

With all my love <3

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♥ Lemon Honey Madeleine ♥

Such a lovely, chubby, buttery and lemony sea shells.

Madeleines are French style petit sponge cakes. They are traditionally baked in shell shape. In my version, I baked them into these beautiful sea shell, with a little lemon to balance out the sweetness, and honey for a nice fragrance. Thanks Anncoo Journal for the sea shell mould!

I also rested my batter to ensure nice rising, which therefore resulted "belly buttons" on them! But this doesn't matter to me as the method is still very fool-proof.

This recipe is enough to make four large madeline shells like mine. It can be easily doubled to make a whole batch in regular shell moulds. Enjoy with a cup of tea!
Credit to Natvia!

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 Francesca at Fearless Kitchen.

Adapted from Nasi Lemak Lover
You'll need:

1 large egg

2 1/2 tbsp Natvia

2/3 tsp lemon zest

50g (1/2 cup) cake flour

1/4 tsp + 1/8 tsp baking powder

1 tsp honey

50g (1/2 stick) butter, melted

How to make lemon honey madeleine cake:

1. Pre-heat oven to 200C.
2. Whisk egg and Natvia with a hand whisk until Natvia dissolves, light and fluffy.
3. Add in lemon zest and stir well.
4. Sift in cake flour and baking powder, mix to combine well.
5. Slowly add honey and melted butter, fold into the batter. Wrap with cling film, refrigerate for 1 hour.
6. Grease and flour the madeleines pan, divide the batter evenly among each mould.
7. Reduce oven to 180C and bake for 12-15mins until golden and set. 
8. Tap the pan slightly to release madeleines. Let cool completely before dusting icing sugar.

With all my love <3

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♥ Disappearing Marshmallow Matcha Blondies ♥

Matcha Green Tea Brownies? They should be blonde brownies. No! Should be "Greenies".

These greenies bars are white chocolate brownies with added matcha green tea. Tossed in some leftover pistachio nuts, some more white chocolate chips. Oh! And how about some mini marshmallows?

Have you noticed those hollows? Poop! They are disappearing marshmallows. 

In general, marshmallows are made with sugar, gelatin and air. So as they bake, the sugar melts and air bubbles escape. This happens to give disappearing marshmallows. And just so this is how I name them. 

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 Francesca at Fearless Kitchen.

You'll need:
1/2 cup (1 stick) unsalted butter
1 1/2 cup white chocolate chips
2 eggs
1/4 tsp vanilla
1/4 cup matcha powder
1 cup all purpose flour
1/2 cup pistachio nuts, shell removed
1/2 cup mini marshmallows

How to make matcha green tea blondies:

1. Preheat oven to 180C. Grease a 8 x 8 square pan and set aside.
2. In a heatproof bowl, melt butter and 1 cup white chocolate chips until smooth. This can be done in microwave oven in 30 second increments or a bain marie. Let cool slightly.
3. Add eggs, vanilla and sift in matcha powder. Stir to combine. Add flour, mix well.
4. Using a spatula, fold in pistachios and remaining chocolate chips. 
5. Pour half of the batter into prepared baking tray. Spread marshmallows in a layer and top with remaining batter. Smooth the top evenly.
6. Bake for 20-25 minutes, or lightly brown on the edges and toothpick inserted into centre comes out clean. Cool completely before slicing.

With all my love <3

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♥ Matcha Chocolate Pistachio Cups ♥

Are you sick of chocolate peanut butter cups? Let's make something different. Totally different!

Thanks Jamieanne from the Sweetest Kitchen for the inspiration!

This is a chocolate cup filled with my homemade pistachio butter, with added organic sweetener and a pinch of matcha green tea which we all love! And guess what? You got Matcha Pistachio Butter!

These mini matcha chocolate pistachio cups are going to be a great gift in Valentine's Day. 

Let's Go Green!

Credit to Natvia for keeping down our calorie intake.

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 Francesca at Fearless Kitchen.

Adapted from Sweetest Kitchen
Make 10-12 mini cups
You'll need:
For filling
96g Homemade Pistachio Butter
1-2 tsp matcha powder
25g (1/8 cup) Natvia

For chocolate shell
140g (3/4 cup) good quality white chocolate
1/2 tsp matcha powder

How to make matcha green tea chocolate pistachio cups:

1. Line a mini cupcake tray with mini cupcake wrappers. Set aside.
2. For the filling, add matcha powder, Natvia to pistachio butter and mix until well combined.
3. Divide the mixture into 12 balls, about 1 teaspoon each. Set them aside.
4. For the chocolate shell, melt chocolate in a bain marie, or in a heatproof bowl over simmering water. When it is melted and smooth, remove from heat and sift in matcha powder. Stir to combine. Adjust with more matcha to reach your desired color.
5. Place 1 teaspoon of matcha chocolate into each mini cupcake liner. Place in the fridge for 15 minutes to set. 
6. Place pistachio filling into each chocolate cup and flatten slightly. Pour 1 teaspoon or more matcha chocolate on top to enclose the filling. Smooth the top with a spoon. Refrigerate mini cups until set.

With all my love <3

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