♥ 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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♥ 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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♥ Flourless PB S'mores Cookie Cup ♥

I suppose no one will get tired of s'mores. More please!

To recap, the s'mores dip I made last week was a big hit. But I know it's hard to share, cause one can easily finish the whole plate (or pan I reckon lol).

This easy peasy recipe combines both a flourless peanut butter cookie base with the s'mores. Gluten free, but super indulging. So one cup one bite is good to go!

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.

Adapted from Two Peas & Their Pod
Make 9 mini cookie cups
You'll need:

For flourless peanut butter cookie cups:
1/2 cup peanut butter
1/4 cup granulated sugar
1/4 cup dark brown sugar
1/2 egg
1/2 tsp vanilla
1/2 tsp baking soda
1/8 tsp salt

For the filling:
5 large marshmallows, halved
1/4 cup grated good quality chocolate
9 squares dark chocolate, I used Lindt 90%

How to make flourless peanut butter s'mores cookie cup:

1. Preheat oven to 180C. Ready a mini muffin tray or muffin cups.
2. In a bowl, cream together peanut butter, sugar until smooth. Add egg, vanilla, baking soda and salt. Mix until combined.
3. Spoon 1 tablespoon of dough into prepared mini muffin tin, press each down to make an indent in the center.
4. Bake for 8-10 minutes, remove from oven and use a spoon to make deeper indents. Turn oven on to broil.
5. Place some grated chocolate at the bottom of each peanut butter cup, followed by half of a marshmallow. Place until broiler for 1 minute or until marshmallows are toasted.
6. Remove from oven and immediately top each with a piece of chocolate square. Allow to cool before serve.

With all my love <3

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♥ Hot Cocoa Peanut Butter Mug Cake ♥

I'm sure you have come across cakes that are baked in oven, steamed over boiling water. Now I'm showing you how to microwave cake in just minutes. Imagine that! They are delicious!

I am always skeptical about if mug cake would turn out dry and nasty. Especially when there is no egg in the recipe. But no!

This mug cake is ooey gooey, as fudge as a moist brownie.

Top it off with a scoop of amazing cookies n creme ice cream, some cookie crumbs, and this delicious treat will certain "wow" your family! I'm planning to invest some beautiful mugs to do more of these mug cake recipes!

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 1
You'll need:
3 tablespoons all purpose flour
1 1/2 tablespoons coconut sugar
1 1/2 tablespoons hot chocolate mix
1/4 tsp baking powder
1/8 tsp salt
3 tablespoons evaporated milk
1 1/2 tablespoons vegetable oil
1 tsp water
1 tablespoon peanut butter

How to make hot cocoa peanut butter mug cake:

1. In a microwave safe mug, add flour, coconut sugar, hot chocolate mix, baking powder and salt. Mix well.
2. Add milk, flavorless oil, water and peanut butter. Mix with the fork thoroughly.
3. Place the mug in the microwave and cook on high for 1 minute and 10 seconds.
4. Serve on top with your favourite ice cream and cookie crumbs!

With all my love <3

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♥ S'mores Dip ♥

Loaded with melted chocolate, gooey toasted marshmallows, S'mores dip is something to make at home when you are away from the campfire.

Definitely one of those stress-less, less messy and fast recipes to make in few minutes.

Use your favourite quality chocolate! Mix of milk, semi-sweet or even dark! Seriously, enjoy the dip!

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.

You'll need:
100g good quality semi-sweet chocolate
4-5 marshmallows, halved
Graham cracker or your favourite biscuits

How to make easy s'mores dip:

1. Preheat oven to 180C.
2. Add chocolate in the skillet and place in oven to melt.
3. Remove carefully from oven and arrange marshmallows on top.
4. Bake for 5 to 7 minutes, until marshmallows are toasted and turned golden brown.
5. Serve warm and dip with biscuits.

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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