♥ 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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♥ Just Two PB&J Cookies ♥

Two years ago I made a similar peanut butter and jelly sandwich cookies, which is a wow and applause. Instead of using the original recipe, I have adjusted an easier version for the peanut butter cookie, which is also a small serving just for 2.

Spread with your favourite jam, here I use my all time handy strawberry jam. The peanut butter can be natural, or some such as this and this. No stir, all natural, is what I prefer to have on hand.

I just love their criss-cross pattern.

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 Mr Fitz at Cooking With Mr Fitz.

Make 2
You'll need:
For peanut butter cookies
1 tbsp butter, melted
1 tbsp peanut butter

1 tbsp egg

2 tbsp raw sugar

4 tbsp all purpose flour
1/8 tsp baking soda

For filling
1 heap tbsp peanut butter
2 tbsp strawberry jelly, heated in microwave

How to make peanut butter and jelly mini cheesecake bites:

1. Preheat oven to 180C. Line a baking sheet with parchment paper and set aside.
2. In a bowl, combine melted butter, peanut butter, egg and sugar until creamy. Add flour and baking soda, mix well.
3. Using a tablespoon, dollop 4 cookie dough onto baking sheet. Use a fork to flatten and form a criss-cross on each dough. Bake in preheated oven for 12-20 minutes, or until edges turn brown and set. Let cool completely.
4.  Spread peanut butter and strawberry jam on each cookie, place another on top to assemble sandwich cookie.

With all my love <3

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♥ Honey Toast Box ♥

Sometimes called the brick toast, honey toast box is a dessert originated from Taiwan, which is found commonly at Taiwanese cafe and also Japanese cafe.

They are usually composed of thick cut toast with spread of butter and honey, top with sweet ornaments such as ice cream, whipped cream, fruits or even chocolate sticks.

Let's make a healthy homemade version. I have use salted butter and honey, because I like the sweet and salt combination; fresh strawberries and blueberries, but feel free to use blackberries; and completes with a scoop of delicious cookies & cream ice cream.

This post is linked to Cook and Celebrate: Chinese New Year 2016 organised by Yen from GoodyFoodies 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 Chinelo at Good Cake Day.

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

Serve 4
You'll need:
4 slices of thick cut toast
1/4 cup salted butter, melted
1/4 cup honey
Berries of your choice
1 scoop of your favourite ice cream
Sweetened condensed milk, to serve

How to make honey toast box:

1. Preheat oven to 180C. Line a baking sheet with aluminum foil. Set aside.
2. Leave one slice of bread whole. Slice off the middle of the rest of the bread to get a total of 3 squares, leaving about 1/4 inch around the edges. Cut them into bread cubes.
3. Melt butter in microwave. Brush the crusts and bread cube deliberately with melted butter and honey. Place them on prepared baking sheet and bake for 20 minutes, or until crisp and golden brown.
4. Meanwhile, rinse and drain the berries.
5.  To assemble, transfer the uncut toast on the bottom. Place the crust on top following one another. Fill the inside with mini bread cubes and top with ice cream, decorate with berries and drizzle with sweetened condensed milk.

With all my love <3

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♥ Strawberry Lemonade Tart ♥

I have never attend any culinary school.

The fact that I cannot confidently define all traditional jargon or pastry terms, it hooked me up to an article explaining the difference between pate brisee, pate sucree and pate sablee.

Pate brisee is an unsweetened shortbread crust ideal for savory tart, often contains a little vegetable shortening.

Pate sucree is similarly the same crust but with addition of sugar, ideal for sweet pastry such as lemon meringue tart and fruit tart.
And pate sable is the most shortbread-like crust with high sugar ratio and moistened with egg, usually more delicate and fragile.

For this recipe, the crust is reckoned as an adaptation between pate sucree and pate sable. As I used egg (yolk) and milk (to replace heavy cream) for the shortcrust, the tart appears a bit fragile but firm enough to hold the filling.

Here I used a store-bought lemon curd that has been sitting on my cabinet since Christmas. But I would honestly prefer using a homemade version like this one because you can adjust or substitute the sugar to make a healthier version.

This post is linked to Cook and Celebrate: Chinese New Year 2016 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

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

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 Jess at Little Girl Story.

You'll need:
For the pate sucree
1 1/4 cup all purpose flour
3 tbsps Natvia
1/2 cup (1 stick) cold salted butter
1 egg yolk
1 tbsp cold milk

For filling
Fresh strawberries
1 lemon curd recipe
Mini white chocolate drops

How to make strawberry white chocolate lemon curd tart:

1. To make the pate sucree: In a bowl combine flour and Natvia. Cut butter cubes using a fork or pastry blender until dough resembles coarse crumbs. Beat egg yolk and water. Slowly add to the flour mixture until a 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 at least 30 minutes. This pate sucree dough can be stored in the freezer for 2 months.
2. Preheat oven to 200C. Remove the dough onto a floured surface, roll into best fit circles to the tart tins. Remove any excess from the rim.
3. Bake with pie weight for 15 minutes. Remove the pie weight and continue to bake for another 20 minutes, or until set and edges turn golden brown.
4. Let cool completely.
5. To assemble: fill tart with lemon curd, top with strawberries and decorate with additional white chocolate drops.

With all my love <3

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♥ Lychee Raspberry Rough Tart ♥

I always find a huge affinity between lychee and raspberries. And though they are both not in season, I tried to put them into a fruit tart.

True to its name, the pretty rough cookie crust has a lot of imperfections but it tastes so buttery and delicious. Unlike what I have made previously for my French apple tart, this is lying between a flaky and shortcrust. I do love this version more.

This recipe calls for fresh fruits. But in case you couldn't manage to find real fresh lychees, canned lychee are also great for substitution. Make sure to drain them very well as no one would want a soggy tart!

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

You'll need:
For the crust
1 3/4 cup all purpose flour
1 cup powdered sugar
8 tbsp cold salted butter
1 egg

For the pastry cream
1/2 tbsp all purpose flour
1 tbsp cornstarch
1 egg
1 tbsp Natvia
1 tsp vanilla
2/3 cup whole milk

For the toppings
Fresh lychee, pitted
Fresh raspberries
Fresh mint, optional

How to make lychee raspberry fruit tart:

1. To make the crust: In a bowl combine flour and powdered sugar. Cut butter cubes using a fork or pastry blender until dough resembles coarse meal. Beat egg 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. Blind bake for 15 minutes. And return to oven for another 15 minutes.
3. Let the crust to cool completely before filling.
4. To make pastry cream: In a medium bowl, mix  Natvia and egg. Sift in corn flour and flour into the egg mixture. Mix until a smooth paste formed.
5. Meanwhile, heat milk in a saucepan. Remove from heat and slowly add to egg mixture, while constantly whisking the egg to prevent curdling.
6. Strain mixture through a sieve and return into the saucepan. Over medium heat, bring mixture to boil and whisk mixture constantly until it starts to thicken.
7. Immediately remove from heat and stir in vanilla.
8. Pour into a clean bowl and cover with plastic wrap touching the surface of custard. Refrigerate until needed.
9. To assemble the tart, spread pastry cream evenly into the pie crust. Arrange lychees and raspberries. Decorate with fresh mint. 

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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