♥ Matcha Madeleine ♥

Just in case you forgot what I have previously made, original lemon madeleines in these mold, this time I baked these mini French cakes in form of their traditional sea shells instead.

SOOOO sooo sooo upset about the weak indentations, but I told myself it's alright because the powdered sugar will cover the flaws anyway.

This recipe is adapted from justonecookbook. I love all her matcha green tea recipes so as this one. With the substitution of Natvia and a bit of vanilla, these madeleines turn out not too bad.

Next time I will try to make bigger ones with my beautiful sea shell for better appearance.

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

Make 24 madeleines
You'll need:
133g (2/3 cup) Natvia
120g (1 cup) all purpose flour
1/4 tsp salt
1 tsp baking powder
1 tbsp Matcha powder
2 eggs
1 tbsp whole milk
1 tsp vanilla
113g (1 stick) unsalted butter, melted
1 tbsp powdered sugar, optional

How to make matcha green tea madeleine:

1. In a large bowl, combine Natvia, sifted flour, salt, baking powder and matcha powder. Whisk well.
2. In another bowl, add eggs and milk. Whisk until frothy. Add to the flour mixture and stir to combine, using a spatula.
3. Gradually add in melted butter, half at a time, until blended and smooth.
4. Cover the bowl with clingfilm and refrigerate to rest for at least 3 hours, or overnight.
5. When ready to bake, preheat oven to 190C.
6. Grease and flour madeleine pans with 1 tablespoon melted butter and flour respectively.
7. Remove the better from the fridge and fill each mold with 1 tablespoon batter. Bake for 11-13 minutes, or until edges turn lightly brown and set.
8. Wait for 3 minutes before transferring to wire rack to cool. To serve, dust it with powdered sugar.

With all my love <3

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♥ Rustic Apple Crostata ♥

Sometimes, if you don't fancy about the complicated French Apple Tart, a more rustic version may satisfy your lazy sweettooth.

See that cold vanilla ice cream? It is melting over the hot apple pie!

I love this rustic crostata more than my French Apple Tart. Not to mention it is quick and easy, but also best to serve for ONE! Too naughty but the pie crust is made with Natvia, lower calorie. It's okay!

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

Make 2 mini rustic pies
You'll need:
For the crust
120g (1 stick) unsalted butter
150g (1 1/4 cup) all purpose flour
1 tbsp Natvia
1/4 tsp salt
1 egg yolk
2 tbsp ice water

For the filling
1 gala apple
1 tsp cinnamon
1 tsp sugar

1 egg yolk + 1 tbsp water, for egg wash
Vanilla ice cream, to serve

How to make apple crostata or apple rustic pie:

1. To make the pie crust, refer to my French Apple Tart recipe. 
2. Preheat oven to 200C. Line a baking sheet with parchment paper.
3. Slice gala apple into thin slices. Toss in lemon juice if desire.
4. Place the crust on the baking sheet. Arrange apple slices and sprinkle with cinnamon and sugar. Brush the surface with egg wash.
5. Bake for 25-30 minutes, until lightly golden brown. Remove from oven and let cool for 5 minutes. Serve hot, preferably with vanilla ice cream.

With all my love <3

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♥ French Apple Tart ♥

Not apple pie but an apple tart.

This is a French style apple tart with one single pastry at the bottom. The apple slices are so perfectly assembled in the disk.

Those shine and charred colour all come from apricot jam and heating under the broiler.

This pastry dough recipe uses Natvia again. It is still a sweet and buttery crust that doesn't need to be pre-baked. So easy to handle!

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

Make 7" inch tart
You'll need:
For the crust
120g (1 stick) unsalted butter
150g (1 1/4 cup) all purpose flour
1 tbsp Natvia
1/4 tsp salt
1 egg yolk
2 tbsp ice water

For the filling
80ml (1/3 cup) applesauce
2 granny smith apples
2 tbsp apricot jam

How to make French apple tart:

1. In a bowl combine flour, Natvia and salt. Cut butter cubes using a fork or pastry blender until dough resembles coarse meal. Beat egg yolk with cold water and add it slowly, until dough comes together. You may not need all the liquid. Turn the dough onto a floured surface and roll into a disk. Wrap in plastic and refrigerate for 30 minutes.
2. Preheat oven to 200C. Remove the dough onto a floured surface, roll into 8" circle and fit into tart pan.
3. Spread applesauce in an even layer and place in freezer.
4. Meanwhile, peel, core and slice apples thinly.
5. Remove the tart from freezer and place apple slices to form an escargot pattern.
6. Bake at 200C for 15 minutes, then reduce temperature to 175C and bake for another 20 minutes until golden brown. Broil for 1-2 minutes more until apples begin to get charred.
7. Place apricot jam in microwave for 15 seconds. Brush the top of apple tart with jam. Serve hot!

With all my love <3

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♥ Biscoff Oatmeal Cookie Sandwiches ♥

Biscoff is my favourite spread after Nutella. It is like a thicker version of a Dulce de leche, made from caramel biscuit.

I made these cookies with a little addition of the Biscoff, and 3 heaping cups of oatmeal. It is usually old-fashioned rolled oat that is preferably to be used in cookies, but here are quick cooking oats.

See that fluffy buttercream? It is made with Biscoff and Natvia Icing Mix. Very low calorie!

I love using Natvia and Natvia Icing Mix. They keep my cookie soft, chewy, moist and completely less calorie buttercream filling. Enjoying these cookies are not a guilty pleasure anymore!

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

You'll need:
For cookies
240g unsalted butter
215g (1 cup) brown sugar
70g (1/3 cup) Natvia
1 egg
1 tbsp Biscoff
1 tsp vanilla
200g (1 1/2 cup) all purpose flour
1 tsp baking soda
1/2 tsp salt
200g (3 cups) quick cooking oats

For buttercream filling
100g unsalted butter
150g Natvia Icing Mix
4 tbsp Biscoff
1-2 tbsp whole milk, optional

How to make biscoff oatmeal cookie sandwiches:

1. Preheat oven to 180C. Line a baking sheet with parchment paper and set aside.
2. In a bowl, combine flour, baking soda and salt. 
3. In a large mixing bowl, beat butter until fluffy. Add brown sugar, Natvia and mix well. Add egg, Biscoff and vanilla. Beat until combined.
4. Fold in the dry ingredients using a spatula. Add oats and continue folding.
5. Place 1 tablespoon cookie batter, spacing 1/2 inch apart on prepared baking sheet. Bake for 10-15 minutes or until light golden brown around the edges. Remove from oven and let them cool a few minutes before transferring them to wire rack to cool.
6. To make Biscoff buttercream, cream together butter and biscoff until smooth. Add Natvia Icing Mix and beat until incorporated. Add milk, 1 tablespoon at a time to adjust consistency.
7. Match cookies approximately into equal size pairs. Spread buttercream over one and top with another.

With all my love <3

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♥ Matcha White Chocolate Shortbread ♥

I have been tempted to bake some matcha chocolate chips cookies. But ended up with these cut-out shortbread, drizzle with high quality swiss white chocolate from Lindt.

These shortbreads are so buttery and thereby crumbly. They are nowhere pretty cookies, at least they are delicious and made with good matcha powder.

In the recipe, I added a hint of Archibald's honey from Honey 蜜蜜針 to enhance the sweetness in addition to the natural sweetener Natvia. It makes a big difference in taste!

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

You'll need:
130g (1 cup) all purpose flour
1/4 tsp baking powder
2 tsp Matcha powder
6 tbsp unsalted butter
50g (1/4 cup) Natvia
1/2 tbsp Honey
1/2 tsp vanilla
40g white chocolate chips

How to make matcha green tea cornmeal shortbread cookies:

1. In a bowl, combine flour, baking powder and matcha powder. Set aside.
2. In a large mixing bowl, beat butter until smooth and fluffy. Add Natvia, honey, vanilla and mix well.
3. Add the dry to the wet ingredients. Mix until a dough form. Roll the dough between two parchment papers to flatten. Chill in the fridge for at least 10 minutes.
4. Meanwhile, preheat oven to 150C. Line a baking sheet with parchment paper.
5. Remove the flatten dough from the fridge, cut into desired cookie shape and place on baking sheet.
6. Bake for 12-13 minutes, or until edges slightly brown and set. Let cool completely on wire rack.
7. Melt white chocolate chips over a double boiler. Dip in the cookies, or pipe over them. 

With all my love <3

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♥ Matcha Honey Toast ♥

Honey toast. A thick cut bread spreaded with matcha honey butter, and toasted until golden brown. Add a mount of cold and creamy ice cream plus a dusting of matcha powder. This becomes one of the most appealing things on earth. (I suppose...)

I used the 100% Australian Archibald's honey from Honey 蜜蜜針! Thanks for the amazing HONEY!

See the melting vanilla ice cream? You know this is a good sign of an a la mode dessert.

Serve immediately!

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

Serve 1-2
You'll need:
1 slice thick-cut bread / danish bread
4 tbsp unsalted butter, melted
1 tbsp Honey
1/2 tsp Matcha powder, more for dusting
1-2 scoops vanilla ice cream

How to make matcha green tea honey toast:

1. Prepare the bread. Trim off the crust and arrange it on a serving dish.
2. Combine melted butter, honey and sifted matcha powder. Spread the bread with matcha butter mixture.
3. Toast the bread, either on a stovetop or in the oven, until golden brown on the edges.
4. Serve in a single serving dish, with a scoop of vanilla ice cream and dust with matcha powder.

With all my love <3

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♥ Strawberry Pocky Cake ♥

Francy about a Pocky Cake?

The pink color is epically stunning and the scent from the strawberry chocolate and fresh strawberries are so comforting and sweet!

I am glad I made this cake.

It smells like strawberry, looks like strawberry and tastes like strawberry!

Adding Natvia natural sweetener to my whipped cream has given a light but healthy sweetness to it.

This is basically just my peanut butter and jelly cornmeal cake with whipped cream frosting and strawberry chocolate pocky; decorated with fresh strawberries and tied up with a brown ribbon for secure. Enjoy and I'm sure your guest will be very impressed!

You'll need:
1 PB&J cornmeal cake recipe
Strawberry pocky sticks (I used 3 packs)
2 cup whipped cream
Natvia to taste
Strawberries to decorate
1 brown coloured ribbon

How to make strawberry pocky cake:

1. Prepare peanut butter and jelly cornmeal cake.
2. Combine whipped cream with Natvia until desired sweetness. Coat the cake with enough whipped cream.
3. Arrange pocky sticks around the cake with biscuit bottom heading down. Situate the pocky sticks with ribbon around the cake.
4. Dollop more whipped cream in the middle of the cake and top with strawberries to decorate.

With all my love <3

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♥ Matcha Strawberry Mini Bundt Cake ♥

Matcha green tea and strawberry is always my favourite combination in Japanese dessert. The bitterly sweet and slightly tart combo is so addictive.

Not only they taste great together. The colour appears like a little strawberry princess dressed with a green gown. It is so beautiful.

Since I use Natvia natural sweetener in the recipe, the sweetness is somewhat lower than usual. But remember. They provide less than 97% calorie than regular sugar. So there is no big deal at all.

For the whipped topping, you may use preserve or even fresh strawberry puree in replace of the jam. Cutting down the sweetness might help, but as I mention, the cake is less sweetened so do it in moderation.

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 Cynthia at Eat Munch Love.

You'll need:
For cupcake
113g (1/2 cup) unsalted butter, at room temperature
150g (3/4 cup) Natvia
2 eggs
1/2 tsp vanilla
180g (1 1/2 cup) cake flour
1 1/2 tsp baking powder
1/2 tsp salt
2 tbsp Matcha powder
120ml (1/2 cup) whole milk

For strawberry buttercream
1/2 cup whipped heavy cream
1/3 cup strawberry jam
Natvia to taste
Strawberries to decorate

How to make matcha green tea bundt cake with strawberry buttercream:

1. Preheat oven to 180C. Set aside a mini bundt cake pan.
2. In a bowl, sift and combine cake flour, baking powder, salt and matcha powder. 
3. In a large mixing bowl, cream butter, Natvia, eggs and vanilla. Add in dry ingredients and mix until incorporated.
4. Divide batter evenly among mini bundt cake, bake in oven for 20-25 minutes or until toothpick inserted into center comes out clean. Let cool on wire rack.
5. To prepare whipped cream frosting, mix together whipped cream, strawberry jam and Nativa.
6. Fill a piping bag with tip attached, decorate bundt cake and top each with a strawberry.

With all my love <3

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♥ Peanut Butter & Jelly Cornmeal Cake ♥

What's better than peanut butter and jelly? I was thinking about another PB&J combination after my peanut butter and jelly cornmeal biscotti. So here you go! In a cake form!

Thanks Natvia! I love how it makes this cake lower calorie but still sweet to my liking.

See that lovely beautiful strawberry lying on top of a cloud of smooth and fluffy peanut butter?

I can totally feel the love from here :)

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 Cynthia at Eat Munch Love.

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

Make 2 6" 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 cinnamon
1/4 tsp salt
120ml (1/2 cup) whole milk
2 eggs
4 tbsp vegetable oil
2 tsp vanilla

For filling
60g peanut butter
60g strawberry jam

How to make honey glazed and peach cornmeal cake:

1. Preheat oven to 180C. Grease two 6" springform cake tin and set aside.
2. In a large mixing bowl, add flour, cornmeal, Natvia, baking powder, 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 and divide the batter evenly between cake tins.
5. Bake in preheated oven for 60 minutes, or until a toothpick inserted into center comes out clean.
6. Let cool completely before filling.
7. Cut and slice each cake into three layers. Spread enough peanut butter, then strawberry jam, sandwich the layers to assemble. Top with a dollop of peanut butter and decorate with strawberry if desire. 

With all my love <3

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