♥ 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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♥ 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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♥ Chinese Sesame Roll and Peanut Roll ♥

Chinese Sesame Roll and Peanut Roll

芝麻卷, 花生卷

Chinese sesame roll, 芝麻卷, is a very traditional dessert during yum cha.

We never miss it when it's available in Cantonese dim sum restaurants.

I decorated my sesame roll with sakura flower from Japan, which is also known as cherry blossom.

Chinese Sesame Rolls

芝麻卷

Adapted from beanpanda
You'll need:
For sesame roll:
100g sesame powder
100g water chestnut powder
20g cornstarch
20g wheat starch
1 tbsp vegetable oil
90g rock sugar
570ml water

How to make Chinese sesame roll:

1. Melt rock sugar with 200ml water. Add remaining water to sesame powder, water chestnut powder, cornstarch, wheat starch and oil.
2. Gradually add hot sugar liquid to sesame mixture and combine well. Sieve to remove residue.
3. Prepare an 8 x 8'' square pan. Pour a thin layer of sesame mixture and steam over high heat for 3 minutes.
4. Remove from steamer and let sit to cool. Roll into a log and cut to serve.

For a little twist, I substitute the sesame with peanut powder.

This version is slightly softer and chewier. My mom loves this texture better.

I also replaced a portion of rock sugar with brown sugar for the colour.

And again, I decorated with dried osmanthus.

Chinese Peanut Rolls

花生卷

For peanut roll:
100g peanut powder
100g water chestnut powder
20g cornstarch
20g wheat starch
1 tbsp vegetable oil
50g rock sugar
30g brown sugar
570ml water

How to make Chinese peanut roll:

1. Repeat the above steps, melt rock sugar and brown sugar with 200ml water, replace sesame powder with peanut powder.
2. Steam for 4 minutes instead of 3 minutes.

With all my love <3

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.

This post is also linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion (XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱)

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♥ Chocolate Hazelnut Brownie with Cream Cheese & Ferrero Rocher Topping ♥

Chocolate and hazelnut? The only thing that comes to my mind is Nutella! The Nutella World Day has gone. But I still wanted to catch it up with some delicious chocolate hazelnut goodie.

Umm... What else is the best to go with chocolate? Of course it is my all time favourite to whip up cream cheese frosting! And using a lower calorie version just because of the Natvia Icing Mix!

Golden...Chocolate...And...Should be Ferrero Rocher that makes the best topping!

These mini muffins are actually Nutella brownies. It is not necessary to buy Nutella, just a simple chocolate hazelnut spread will do. I promise, the recipe is super duper easy and also make the perfect gift for this Valentine's Day! 

Credits to Natvia!

This post is linked to the event, Cook & Celebrate: CNY organised by organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

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 Kim at Love Live Life by Kim.

Make 12 mini muffin
You'll need:
For brownies
500g (2 cup) chocolate hazelnut spread
4 eggs
140g (1 cup + 4 tbsp) all purpose flour
85g (1/2 cup) chocolate chips

For frosting and topping
125g (4 oz) cream cheese, soften
28g (1/8 cup) unsalted butter, soften
58g (1/2 cup) Natvia Icing Mix
1 tsp vanilla
12 Ferrero Rocher

How to make chocolate hazelnut brownie with cream cheese frosting:

1. Preheat oven to 180C. Prepare 12 muffin cases on a baking sheet and set aside.
2. In a mixing bowl, combine chocolate hazelnut spread and eggs. Whisk until well mixed. Add flour and mix to combine.
3. Add chocolate chips, and fold gently using a spatula. Divide the batter evenly among muffin cases and bake for 12-15 minutes, or until a toothpick inserted into center comes out clean. 
4. Let cool completely on wire rack.
5. Meanwhile, cream together cream cheese, soften butter, Natvia Icing Mix and vanilla. 
6. Fill a pastry bag with cream cheese frosting and refrigerate until ready to use.
7. To assemble, pipe a dollop of cream cheese frosting and top with a Ferrero Rocher chocolate. 

With all my love <3

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♥ Matcha Chocolate Pistachio Cups ♥

Are you sick of chocolate peanut butter cups? Let's make something different. Totally different!

Thanks Jamieanne from the Sweetest Kitchen for the inspiration!

This is a chocolate cup filled with my homemade pistachio butter, with added organic sweetener and a pinch of matcha green tea which we all love! And guess what? You got Matcha Pistachio Butter!

These mini matcha chocolate pistachio cups are going to be a great gift in Valentine's Day. 

Let's Go Green!

Credit to Natvia for keeping down our calorie intake.

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 Francesca at Fearless Kitchen.

Adapted from Sweetest Kitchen
Make 10-12 mini cups
You'll need:
For filling
96g Homemade Pistachio Butter
1-2 tsp matcha powder
25g (1/8 cup) Natvia

For chocolate shell
140g (3/4 cup) good quality white chocolate
1/2 tsp matcha powder

How to make matcha green tea chocolate pistachio cups:

1. Line a mini cupcake tray with mini cupcake wrappers. Set aside.
2. For the filling, add matcha powder, Natvia to pistachio butter and mix until well combined.
3. Divide the mixture into 12 balls, about 1 teaspoon each. Set them aside.
4. For the chocolate shell, melt chocolate in a bain marie, or in a heatproof bowl over simmering water. When it is melted and smooth, remove from heat and sift in matcha powder. Stir to combine. Adjust with more matcha to reach your desired color.
5. Place 1 teaspoon of matcha chocolate into each mini cupcake liner. Place in the fridge for 15 minutes to set. 
6. Place pistachio filling into each chocolate cup and flatten slightly. Pour 1 teaspoon or more matcha chocolate on top to enclose the filling. Smooth the top with a spoon. Refrigerate mini cups until set.

With all my love <3

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