♥ Sriracha Mayo Deviled Egg ♥

Deviled eggs are always the easy party-appetizer. Classic deviled eggs filling are usually egg yolks, mayonnaise, mustard and sweet pickle relish, but for a spicy twist, I have added a special ingredient to these creamy eggs. 

Sriracha Mayo!

I have learnt to cook the perfect hard-boiled egg precisely. A perfect no green ring yolk, creamy and mellow. Just remember the rules, starts with cold water, and let them sit in hot water bath for at least 15 minutes. Run them under cold water and peel off carefully.

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.

Make 1 dozen
You'll need:
6 eggs
3 tbsp Sriracha mayo, I used Lee Kum Kee
1 tsp dijon mustard
1 tsp lemon juice
Pinch of salt
Black pepper to taste
Black truffle paste to serve

How to make Sriracha deviled eggs:

1. Place eggs in a saucepan and add enough cool water to cover them. Bring to a boil over high heat without a lid, until it reaches a rolling boil, turn off the heat, cover and let sit in the hot water bath for 15 minutes.
2. Peel and halve the eggs. Carefully remove the yolks and reserve the whites.
3. Combine egg yolk, Sriracha mayonnaise, dijon mustard, lemon juice, salt and black pepper to taste. Mix well until the yolk is almost smooth and evenly incorporated.
4. Place the egg yolk mixture in a piping bag fitted with star tips, pipe into the reserved egg white halves. To serve, top with black truffle paste.

With all my love <3

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♥ 3 Ingredients Almond Oat Bar ♥

I am so obsessed with granola and cereal bars.

They are tasty and make a quick breakfast to go in the early morning.

This 3 ingredients recipe rocks with natural almond butter, honey and rolled oats. Making some chewy, nutty and naturally sweet breakfast bars which are slightly different from the typical crunchy version.

Try and keep this handy recipe. And you might want to ditch those commercial cereal bars.

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.

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Joyce from Joy 'N' Escapade  at this post.

Adapted from Body Rock
You'll need:
3/4 cup honey
1 cup almond butter
3 cups old fashioned rolled oats
1 tsp cinnamon, optional

How to make easy almond butter oat bars:

1. Preheat oven to 180C. Line an 8x8 baking tray with parchment paper or aluminum foil, set aside.
2. In a saucepan, heat honey and almond butter to melt.
3. Remove from heat. Pour the honey mixture into the oats, and cinnamon if using. Toss to coat evenly and spread onto baking tray.
4. Bake for 15 minutes. Let cool completely and cut into equal pieces.

With all my love <3

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♥ No Bake Peanut Butter Coconut Cereal Bar ♥

What is your best healthy treat? To celebrate the "early" Easter, I have made some breakfast cereal bar. Using only peanut butter, coconut oil and added some flaxseed.

They are crunchy, with a strong nutty flavor which definitely fill your day long.

I am recently so addicted to this Japanese fruit cereal from Calbee. But if you can't find one or anything similar, please use rice krispy treat as the original recipe does. A little chocolate doesn't hurt anybody too :)

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.

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Joyce from Joy 'N' Escapade  at this post.

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

Adapted from Eat Yourself Skinny
Make 6
You'll need:
4 tbsp coconut oil
1/3 cup peanut butter
2 tbsp honey
1 teaspoon vanilla
1 cup fruit cereal
1 cup old fashioned rolled oats
2 tbsp chopped hazelnuts, or other nuts of your choice
2 tbsp flaxseed
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 cup white chocolate
1-2 tbsp vegetable oil, for melting chocolate

How to make coconut oil peanut butter cereal bar:

1. In a medium saucepan, combine coconut oil, peanut butter and honey. Cook over low heat until melt and smooth while stirring continuously. Remove from heat and add vanilla.
2. In a large bowl, toss together cereal, rolled oats, chopped nuts, flaxseed, cinnamon and nutmeg. Pour the peanut butter mixture and stir to coat evenly.
3. Press the mixture into a round pie dish, allow to sit for 5 minutes and let it set in the fridge.
4. Meanwhile, melt white chocolate, add vegetable oil to smoothen if necessary, transfer to a piping bag.
5. Divide the cereal bar into 8 equal triangles. Decorate with a melted white chocolate.

With all my love <3

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♥ Coconut Oil Almond & Honey Granola ♥

I have learnt that coconut oil has a lot of benefits. It boosts brain function, protects the skin, improves digestion, helps in weight loss and great for de-stress.

It seems completely useful to me in all aspect, so I decided to make some healthy breakfast with coconut oil for a good start in the morning.

These granola is extremely profitable, easy and doesn't contain tons of sugar, where commercial granola usually does.

 I toss in some almond and coconut flakes to add a little crunch, and almond extract, but they are totally optional! Serve with milk, greek yogurt, or just on it own! They don't last 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 Mr Fitz at Cooking With Mr Fitz.

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Joyce from Joy 'N' Escapade  at this post.

You'll need:
3 cups old fashioned rolled oat
1/3 cup Natvia
1/2 teaspoon salt
1/3 cup honey
3 tablespoons coconut oil
1/4 tsp vanilla extract
1/8 tsp almond extract
1/2 cup coconut flakes
1/2 cup nuts, optional

How to make homemade coconut oil honey granola:

1. Preheat oven to 180C. Line a baking sheet with parchment paper.
2. In a microwave safe bowl, combine honey and coconut oil. Microwave for 30 seconds and stir to melt. Add Natvia, salt, vanilla and almond extract.
3. Pour the honey mixture over the oats and toss to coat evenly.
4. Spread evenly over the prepared baking sheet, bake for 10-15 minutes, stir half way through baking.
5. Let cool completely until granola is crunchy, store in airtight container.

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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♥ Sweet Potato Mochi Cake ♥

During the Chinese New Year, our family would make sweet potato soup with tang yuan (glutinous dumplings), sweet Teochew kueh with mungbean filling, coconut pudding and turnip cake. So what left behind are some sweet potato and mushy mung bean. 

I decide to use these ingredients and make a Chinese treat similar to my popular steamed pumpkin mochi. Instead, these are pan-fried and drizzled with osmanthus honey.

This Chinese treat is perfect in any occasion. And I assume healthy too because all the sweetness is coming from the sweet potatoes. You may adjust by adding more sugar, or I would suggest serving with honey syrup.

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.

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Jess from Bakericious at this post.

You'll need:
3 medium size sweet potatoes
3 heaping tbsp glutinous rice flour
1 tbsp Natvia
1/2 cup mung bean filling
A little water, optional
Vegetable oil, for frying

How to make sweet potato mochi cake:

1. Steam sweet potato over medium-high heat until soft. Discard the water and peel off the skin.
2. In a large bowl, mash sweet potato with Natvia to sweeten. Add glutinous rice flour and knead into a dough. Add water if needed.
3. Divide the dough into equal portion, around 5. Flatten each and spoon mung bean filling. Seal tightly and roll into flatten disc shape.
4. Heat oil in a non-stick frying pan. Place cakes spacing apart from each other. Cook over medium-high heat until lightly golden brown and cooked through.
5. Serve hot with osmanthus honey.

With all my love <3

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♥ Black Sesame Dumpling (Tang Yuan) ♥

Tang Yuan, aka glutinous rice dumpling, is a popular Chinese sweet during the Chinese New Year festival. It symbolizes togetherness and completeness of the family, which is also similarly served during the Mid Autumn Festival.

Nowadays, these dumplings often come in a variety of fillings such as red bean, peanut, egg custard or even green tea and purple sweet potato, but the most loved and common choices is black sesame filling.

When serve, it is delicious to go with a hot sweet soup. Hope this recipe can bring you sweet memories and loads of happiness.
*Adjust the sugar accordingly to see how sweet you want the filling to be. I used 2:1 ratio.

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.

You'll need:
2 tbsp black sesame powder
1 tbsp black sugar*
2 tsp natural peanut butter, such as this
1 tsp vegetable oil, to smoothen
50g glutinous rice flour
1/4 tsp wheat starch
5 tbsp water
To serve:
Water
Cane sugar

How to make black sesame dumpling (Tang Yuan):

1. To make black sesame filling: In a bowl, combine black sesame powder, black sugar, peanut butter and vegetable, mix well until smooth.
2. Divide equal parts and roll into balls. Cover with cling film and set aside.
3. To make the glutinous rice dough: In a large bowl, mix glutinous rice flour, wheat starch and water. Keep kneading until the dough comes together into a small ball. Shape into a log.
4. Take 1 heaping portion of the dough, flatten and wrap around 1 teaspoon sesame filling. Seal the edge and shape the balls gently.
5. Bring a pot of water to boil and add cane sugar. When it melts and water comes to boil again, add the rice dumplings and cook for 5-6 minutes, or until they float to the surface.
6. Serve hot.

With all my love <3

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