♥ 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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♥ Panettone Ice Cream Cake ♥

As Christmas is just around the corner, there have been a lot of festive pastries such as gingerbread cookies, stollen and panettone.

I want to make good use of them so I come up with an ice cream cake idea, using a no-machine ice cream recipe that can be easily whipped up in just a few minutes.

For this recipe, it is just a matter of layering and adding a bold of flavors. Think it as a trifle, you can add chopped nuts, dried fruits or even candies to the ice cream base to make it your way!

This post is linked to Cook and Celebrate: Christmas 2015 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 Jazz at Dash of Jazz.

Adapted from Bigger Bolder Baking
Make 6" cake
You'll need:
1 Panettone
8oz (1 cup) heavy whipping cream
7oz (1/2 cup) sweetened condensed milk
1 tsp vanilla
1/2 cup chocolate crunch, finely chopped

How to make panettone ice cream cake:

1. Slice off the panettone cap. Slice the remaining in half and then each in half again. Set aside.
2. In a large mixing bowl, beat heavy whipping cream until stiff peaks form.
3. Pour in condensed milk and stir in vanilla. Beat for another minutes until combined.
4. Add finely chopped chocolate crunch and gently fold into ice cream base with a spatula.
5. In prepared cake tin, place a dollop of ice cream base. Place a layer of panettone and repeat the layers. 
6. Chill in the fridge for at least 8 hours or overnight. When serve, garnish with more chopped chocolate crunch.

With all my love <3

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♥ Frozen Hot Chocolate ♥

Talking about hot chocolate, it is always a drink for winter. So how about summer?

Frozen hot chocolate is made with a hot chocolate base, but with crushed ice to form a smoothie consistency. So decadent, so indulgent. Topping it off with Chantilly cream and a few shaved chocolate, or maybe marshmallows, what one can ask for more?

Thanks Boomf for the lovely marshmallows, which makes it a great celebration drink for the Father's Day!

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

This post is also linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Grace from Life can be simple at this post.

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 Maddie at Supper Lovin'.

Serves 4
You'll need:
For hot chocolate
1 1/2 cup 3.6 Hokkaido Milk
3 oz dark chocolate
1 1/2 tsp Natvia
3 tsp hot chocolate mix
3 cups ice

For garnish
1 cup whipping cream
1/4 cup Natvia
1 tsp vanilla
chocolate shavings

How to make frozen hot chocolate:

1. Break dark chocolate into small pieces and microwave in a small bowl in 30 minutes intervals until smooth and melt. Add Natvia, hot chocolate mix and stir well.
2. In a blender, add milk, chocolate mixture and ice. Blend on high speed until a consistency of smoothie. Pour and divide evenly among serving cups.
3. Whip cold cream, Natvia and vanilla until soft peaks form.
4. Top frozen hot chocolate with whipped cream and decorate with chocolate shavings.

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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♥ Funfetti Cookie Ice Cream Sandwich ♥

Funfetti cake is a must to celebrate birthday, but these sugar sprinkle cookies are a must-must to the birthday one!

SPRINKLES! SPRINKLES AND MORE SPRINKLES!

Love the fact that they are served between frosty ice cream because winter doesn't mean less but MORE ice cream right?

This sugar sprinkle cookie recipe is enough to make 4 regular sized cookie sandwiches or 2 giant ones! Did you spot those nuts in between them? I used macadamia nuts ice cream from Haagen Dazs, but high quality vanilla ice cream is a good option too! Have fun with your favourite choice!

This post is linked to Cook and Celebrate: Christmas 2014 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 Christine and Kath at Garden Eats.

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

Serve 2
You'll need:
1 tbsp unsalted butter, soften
1 1/2 tbsp sugar
1 tbsp beaten egg
1/4 tsp vanilla
3 tbsp all purpose flour
1/8 tsp baking soda
1/8 tsp salt
1/8 tsp cream of tartar
1 tbsp sprinkles
100g pint vanilla ice cream

How to make funfetti ice cream sandwiches:

1. Preheat oven to 180C. Line a baking sheet with parchment paper, set aside.
2. In a large bowl, mix all ingredients. Divide the dough in quarters and dollop each spoonful on prepared baking sheet. 
3. Bake for 10-12 minutes, or until edges turn brown and cookies are slightly set in the middle. Cool completely on baking sheet.
4. Prepare pint of ice cream, cut half and serve between 2 sugar cookies.

With all my love <3

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♥ Ginger Milk Ice Cream 薑汁撞奶雪糕 ♥

Ginger Milk Pudding is one of my absolute favourite chinese desserts. Its silky smooth texture, with creamy milk contrasting the gingery taste is just out of this world. But since summer is here, the pudding seems too hot to be eaten. Ice cream should be a better option?

This is my first attempt at making homemade ice cream. So easy to make and just need handful of ingredients. The custard base is so foolproof.

I enjoyed this homemade ginger milk ice cream a lot, especially when it comes with crushed biscuit crumbs or some chopped nuts would be nice. This ice cream can be kept in the fridge for a week, only if it can last that long!

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 Lindsey at Sneaks & Sweets.

Make 1 pint
1 cup heavy cream
1 cup whole milk
1/2 cup sugar
1 egg yolk
10 slices of ginger
2 tbsp ground ginger
1 tsp vanilla extract

How to make ginger milk ice cream:

1. In a small saucepan, add heavy cream, milk sugar and egg yolk. Whisk to combine.
2. Add slices of ginger. Bring the mixture to simmer while stirring constantly with a wooden spoon, for 3 to 4 minutes, or until it is slightly thicken and pale in colour.
   (Which can coat the back of your wooden spoon)
3. Stir in ground ginger. Let cool to room temperature.
4. Strain through a fine sieve and add vanilla. Stir well. Place it in your ice cream machine and freeze according to manufacturer's instructions.

With all my love <3

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♥ Matchamisu (aka Green Tea Tiramisu) ♥

Don't know you, but I have a big obsession with tiramisu. The creamy mascarpone cheese layer with coffee flavor just excelled all other trifles or cheesecake, and personally I really enjoy my eggless version. This week, I worked with my original tiramisu recipe again and gave it a Japanese kick!

For matcha freaks out there, say yay!

In this recipe, matcha powder is used instead of cocoa powder; a homemade matcha syrup is also used in replace of coffee. I have also tried a condensed milk version and if your trying out this recipe, watch out for the level of caffine!

You'll need:

2 tbsp matcha powder

3 tbsp sugar

2 tbsp rum

100ml hot water

250g mascarpone cheese

1/4 can (14oz) sweetened condensed milk

20 ladyfingers

matcha powder, for dusting

How to make green tea matcha tiramisu:

1. Prepare green tea syrup, dissolve green tea powder, sugar and rum in hot water. Set side to cool.
2. In a medium bowl, cream together mascarpone cheese, condensed milk.
3. To assemble, place lady fingers and spoon syrup over them. Dollop cheese mixture on top. Repeat the process until final layer of cheese and dust with matcha powder.
4. Chill overnight, scoop and serve.

With all my love <3

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♥ Biscoff Cheesecake Mousse ♥

Intentionally I was going to make a matcha green tea tiramisu, in a cream cheese version. While realizing my tub of matcha powder has only a teaspoon left (as most are used previously in my green tea muffins, donuts and chiffon cake), I turned down the idea and came up with another no bake dessert. Cheesecake mousse! I make use of the remaining half jar of Biscoff (after finishing half in my rice krispies recipe), whip it up to make this amazingly indulging treat for myself!

Make 6
You'll need:
1 cup heavy whipping cream
8oz cream cheese
4 tbsp sugar
1/2 cup Biscoff spread

1/2 cup Biscoff cookies or Digestive crumbs
whipped topping, for garnish
ground cinnamon, for garnish

How to make biscoff cheesecake mousse:

1. In a large mixing bowl, beat cream cheese, sugar and biscoff spread until creamy. 
2. In another chilled bowl, pour cold cream and beat until soft peak. Add cream cheese mixture and beat until it thickens.
3. Keep cheese mixture in fridge before serving.
4. When serve, divide digestive crumbs equally among serving cups, pipe or spoon in cheesecake mousse and dust each with ground cinnamon.

With all my love <3

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♥ Jasmine Green Tea Panna Cotta ♥

I don't know if you've been to The Dining Room in Hong Kong before. They have a pudding dessert that I adore so much and that is the Jasmine milk pudding. Now I have taken it to a whole new level with the addition of Green tea, and surprisingly, the aroma of Jasmine fuses with green tea magically.

This recipe is another easy dessert and definitely fool-proof. If you want a more solidified pudding, feel free to add 2 more grams of gelatine powder. I will highly recommend you to use Hokkaido milk and if you aren't a fan of coconut, substitute the 50ml with more milk, make sure it is 100% full fat!

Serve 4
You'll need:
200ml whipping cream
150ml full-fat milk
50ml coconut milk
50g sugar
7g matcha powder
5g gelatine powder
2 packs of Jasmine Green Tea tea bags, such as this!

How to make Jasmine green panna cotta:

1. In a small saucepan over medium low heat, simmer milks, sugar, matcha and gelatine powder and tea bags.
2. Once powders dissolved, extract tea bags. Allow to cool a little, and stir in whipping cream.
3. Divide tea-milk mixture among 4 moulds. Cover and chill for at least an hour.

With all my love <3 

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