♥ Cherry Chocolate Gooey Blondie ♥

Gooey...chewy...hmmm! These blondie bars are full of caramel flavor.

The soft brown sugar has made its caramelized flavor, giving a very sticky texture. 

The combination of cherry and chocolate reminds me of black forest cake. I used a cherry preserve which mostly has whole cherry in it, but if you only have the jam, swirl them into the batter.

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 Susan and Mike at Simply Sundays.

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

Adapted from Honeysuckle Catering
You'll need:
110g unsalted butter, melted
3/4 brown sugar
1 egg
1 tsp vanilla extract
1/4 tsp salt
1/8 tsp baking soda
1 cup all purpose flour
3/4 cup semi sweet chocolate, chopped
3/4 cup cherry preserve

How to make cherry chocolate gooey bar:

1. Preheat oven to 180C. Line an 8x8 baking tray with parchment paper and set aside.
2. In a mixing bowl, mix together melted butter, sugar, egg and vanilla.
3. In another bowl, combine flour, baking soda and salt. Add the flour mixture to the wet and stir to combine.
4. Add chopped chocolate and cherry preserve, stir to combine.
5. Transfer to baking tray and bake for 18-20 minutes, or until set and golden brown.

With all my love <3

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♥ Ultimate Chocolate Mud Cake ♥

This is definitely the best chocolate cake I have ever made!

Adapted from Donna Hay's recipe, it just can't go wrong!

Decadently moist, rich, and fudgy. Topped with a thick layer of smooth chocolate ganache.

Moro or like a Devil cake, pick up the cake fork and dig in! Hmmm!

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 Susan and Mike at Simply Sundays.

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

Adapted from Donna Hay
Make 20 cm round cake
You'll need:

For the cake:
250g unsalted butter
200g semi sweet chocolate
1 1/3 cup whole milk
1 1/2 cup granulated sugar
1 tsp vanilla extract
2 eggs
1 1/2 cup all purpose flour
1/4 cup self-raising flour
1/4 cup cocoa powder, more for dusting

For the chocolate ganache:
150g semi sweet chocolate chips
1/2 cup whipping cream

To serve:
Chocolate ganache
Vanilla ice cream, optional

How to make the ultimate chocolate mud cake:

1. Preheat oven to 150C. Grease a 20cm cake tin with melted butter, set aside.
2. In a saucepan, combine butter, chocolate, milk and sugar. Heat under medium low heat until melted, about 6 minutes. Let the mixture cool slightly.
3. Add vanilla, and eggs, whisk to combine.
4. In another bowl, sift both kinds of flour and cocoa powder. Add the flours to the wet mixture and whisk to combine.
5. Pour the batter into prepared cake tin, bake for 1 hour and 25-30 minutes, or until the cake is set. Check the cake after 1 hour and if the top starts to crack, cover with aluminum foil and continue to bake.
6. Let cool completely.
7. Meanwhile, heat whipping cream over low heat until simmer. Pour into chocolate chips and let sit for 5 minutes. Stir, to form a smooth ganache.
8. Serve with chocolate ganache and vanilla ice cream.

With all my love <3

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♥ Honey Walnut Shrimps ♥

Honey walnut shrimp is an interesting American-style Chinese food I have come across during my exchange at San Francisco. It is a combination of sweet and salty, crunchy and creamy, which is common in form of takeaway.

It consists of shrimps coated in an egg-white-corn-starch batter, deep fried to golden brown and toss together in a creamy sweet mayo dressing, serves with more caramelized walnuts.

This honey walnut shrimp is so easy to make and it is so much healthier than takeout! You can control the among and calorie of the creamy honey sauce by using low-fat mayonnaise and light milk.

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 Joana at My Gut Feeling.

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

Adapted from Fifteen Spatulas

You'll need:

For the shrimp:

1 pound shrimp, shelled and deveined

2 egg whites

1/4 cup cornstarch

1 cup candied walnuts

vegetable oil, for frying

For the sauce:

1/4 cup low-fat mayonnaise

2 tbsp light sweetened condensed milk

1 tbsp honey

1 tsp lemon juice

How to make honey walnut shrimp:

1. In a heavy bottom saucepan, heat up vegetable oil on medium high heat.
2. Whisk together egg whites and cornstarch until thicken and smooth. Dip shrimp into batter, and deep fry for 2-3 minutes, until golden brown. Do it in two batches.
3. Drain on kitchen paper.
4. To serve, combine mayonnaise, sweetened condensed milk, honey and lemon juice. Drizzle over the shrimp and serve with candied walnuts.

With all my love <3

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♥ Kit Kat Hazelnut Cookies ♥

It has been a while since I baked some fresh, soft and chewy cookies. My family and friends miss them. 

When it comes to soft cookies, I always look for oatmeal, nuts which add a contrary crunchy texture. The Kit Kat chocolate bars are chopped into 1 inch size and I just throw them into the cookie dough.

Nom nom nom! They are so delicious! Hazelnut plus chocolate, how does that sound?

Oh please! Can I have a glass of cold milk? :)

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 Joana at My Gut Feeling.

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

Adapted from Crazy for Crust
You'll need:
1/2 cup unsalted butter, room temperature
1/3 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 tsp vanilla extract
1 1/2 cup unbleached all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 1/4 cup Kit Kat, chopped
1/2 cup chopped hazelnut

How to make chocolate Kit Kat hazelnut cookies:

1. In a large bowl, cream together butter and sugars. Add egg and vanilla and stir to combine.
2. In another bowl, combine flour, baking soda and salt. Add the dry ingredeints to the wet and mix until combined. Add Kit Kats and chopped hazelnut.
3. Cover the dough with plastic wrap and chill for at least 2 hours.
4. Preheat oven to 180C. Line a baking sheet with parchment paper.
5. Divide the dough into 2 tablespoon sizes and place them apart on prepared baking sheet. Bake for 10-12 minutes, or until edges turn brown.
6. Let cool for 5 minutes before transferring to wire rack to cool completely.

With all my love <3

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