♥ 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 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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♥ Matcha Shiratama Anmitsu ♥

Anmitsu is a popular summer dessert in Japan. They are basically a dessert cup with agar agar jelly, fresh fruits, mochi, anko and green tea ice cream. 

Among all the Japanese wagashi, matcha shiratama is my favourite especially when it is served with kuromitsu and shiratama dango, that are black sugar syrup and Japanese mochi respectively.

The recipe looks complicated, but in fact can be effortlessly made within an hour. This dessert is surely the best cooling agent for this summer!

Optionally, you may want to serve with vanilla ice cream too!

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 Maddie at Supper Lovin'.

Adapted from justonecookbook
You'll need:
For matcha kanten jelly (matcha jelly)
2 tsp Matcha powder
2 tbsp hot water
1 tsp agar agar powder or gelatin
1 1/4 cup water
2 tbsp Natvia

For shiratama dango (mochi)
1/3 cup glutinous rice flour or shiratamako
3 tbsp water
1/2 tsp Natvia

For kuromitsu (black sugar syrup)
100g black sugar
100g Natvia
100 ml water

For toppings
Sweet adzuki bean (red bean) paste
Your favourite fresh fruits
Vanilla or green tea ice cream

How to make matcha shiratama anmitsu:

1. To make matcha jelly, mix matcha powder with hot water and set aside. In a saucepan over medium heat, heat agar agar, water and Natvia until melt. Remove from heat and add the matcha mixture. Pour the jelly mixture in a 8 x 8 square pan and cool to set completely in the fridge.
2. To make mochi, combine glutinous rice flour, water and Natvia. Knead with your head to form a ball. Adjust by adding one tablespoon of water at a time. Form the dough into a log and divide into 6 equal pieces. Shape and flatten them into discs. Make an indentation in the center with your index finger. Cook them in boiling water about 2 minutes or until they float to the surface. Transfer them to cold water to cool and keep them in water until ready to use.
3. To make black sugar syrup, mix all ingredients in a saucepan and bring to boil. Simmer for 15-20 minutes and stir occasionally until slightly thicken. Allow to cool and transfer to airtight bottle until ready to use.
4.  To assemble, cut matcha jelly into cubes and divide evenly among serving bowls. Top with mochi, red bean paste, fresh fruits and a scoop of ice cream. Serve aside black sugar syrup. Enjoy!

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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