♥ Chocolate Cookie Butter Truffles ♥

Don't miss this incredible gift! For this Valentine's Day, I am sponsoring in the giveaway event organized by the Hong Kong Market Organization at the Night Market - PMQ Central. You will have a chance to win a Giant Teddy Bear and a box of my chocolate cookie butter truffles. Click here for more details! 

Organizers: Hong Kong Markets Organization and Night Market - PMQ Central

Detail: Valentine's Special @ Night Market PMQ 

Time: Winners announced at 8 PM, 13 February 2015 (Friday Only) 

Venue: PMQ, 35 Aberdeen Street, Central 

Entries: Pick up a card at the info counter to submit your entry!
(Collection from 6 PM - 8 PM) 

With all my love <3

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♥ Peach & Honey Glazed Cornmeal Cake ♥

If peaches are in season, I will definitely recommend using fresh ones.

Look at those peach slices which have been wonderfully arranged. I am proud to present them :)

So spongy! 

And the yellow cornmeal gives its yellowish colour, just like a typical sponge cake.

The honey glaze has added moisture to the edges of the cornmeal cake as additional garnish.

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 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.

Adapted from With The Grains
Make 8" round cake
You'll need:
For cake
130g (1 cup) all purpose flour
110g (3/4 cup) cornmeal
200g (1 cup) Natvia
1 1/2 tsp baking powder
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1/4 tsp salt
120ml (1/2 cup) whole milk
2 eggs
4 tbsp unsalted butter, melted
2 tsp vanilla
2 peaches, sliced

For honey glaze
1 tbsp honey
1/2 tbsp warm water
zest of 1 lemon, optional

How to make honey glazed and peach cornmeal cake:

1. Preheat oven to 180C. Grease a 8" springform cake tin and set aside.
2. In a large mixing bowl, add flour, cornmeal, Natvia, baking powder, nutmeg, cinnamon and salt. Mix until well combined.
3. In another bowl, whisk together milk, beaten eggs, melted butter and vanilla. Pour the wet into the dry ingredients. Using a spatula, fold gently until fully incorporated.
4. Pour the batter into prepared cake tin and arrange peach slices in circular form.
5. Bake in preheated oven for 60 minutes, or until a toothpick inserted into center comes out clean.
6. Meanwhile, combine all glaze ingredients. When the cake is done, remove it from the oven and brush the top thoroughly with honey glaze. Let cool completely before serve.

With all my love <3

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♥ Cranberry Honey Corn Muffin ♥

Cornbread? Muffin?

These corn muffins are the mini version of cornbread. They are great breakfast to go with a smear of butter, jam or even yogurt.

In the recipe, I used whole milk but other percentage of fat-content may be substituted. The hint of honey brings a slight sweetness whilst Natvia helps to reduce the sugar calories. Make these and you'll love it!

Credits to Natvia!

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.

Make 12 muffins
You'll need:
130g (1 cup) all purpose flour
120g (1 cup) cornmeal
100g (1/2 cup) Natvia
3 tsp baking powder
1/4 tsp salt
100g (1 cup) dried cranberries
1 egg
120g (1/2 cup) whole milk
120g (1/2 cup) honey
60g (1/4 cup) vegetable oil

How to make cranberry honey corn bread muffin:

1. Preheat oven to 200C. Grease muffin pan or line it with paper liners and set aside.
2. In a large mixing bowl, combine flour, cornmeal, Natvia, baking powder, salt and dried cranberries. Stir to mix well. 
3. In another bowl, whisk together egg, whole milk, honey and oil. Pour the wet into the dry ingredient.
4. Fold and mix gently using a spatula until well combined.
5. Divide batter evenly among prepared pan and bake for 15-20 minutes, until lightly browned on the edges and a toothpick inserted into center comes out clean.
6. Let cool for 5 minutes before removing from pan to cool completely.

With all my love <3

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♥ Banana Cream Cheese Loaf ♥

The idea of adding a layer of cheese cake inside this banana bread comes from Averie Cooks. The result is so delicious, imagine having a cheesecake with banana bread base.

This is such an extraordinary loaf of banana bread. It doesn't take up much fat (just 1/3 cup) but natural ones from bananas. The sugar content is also lowered with substitution of Natural Sweetener Natvia.
Sounds great huh?

For a better result, VERY ripe bananas are a must. I mean, they should be at least half browned, squishy and mushy. Try this easy-to-whip-up one bowl recipe now!
Credit to Natvia!

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 Simply Recipes
Make 1 loaf
You'll need:
For banana bread
3 ripe banana, mashed
75g (1/3 cup) unsalted butter, melted
150g (3/4 cup) Natvia
1 egg
1 tsp vanilla
190g (1 1/2 cup) all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt

For cream cheese filling
125g (4 oz) cream cheese, at room temperature
1 egg
50g (1/4 cup) Natvia
3 tbsp all purpose flour

How to make cream cheese filled banana loaf bread:

1. Preheat oven to 180C. Grease a 4 x 8 inch loaf tin with melted butter and set aside.
2. In a large mixing bowl, combine mashed banana, melted butter, Natvia, egg and vanilla.
3. Add flour, baking soda, cinnamon and salt. Mix until well combined.
4. Pour 2/3 of the batter into prepared loaf tin.
5. Meanwhile, beat cream cheese, egg, Natvia and flour until smooth with no lumps. Spread cream cheese mixture into loaf tin and even the top. 
6. Pour the remaining 1/3 of the banana loaf batter on top and slightly swirl with a knife. 
7. Bake for 1 hour - 1 hour 10 minutes, or until toothpick inserted into center comes out clean.
8. Let cool completely on a wire rack. Remove the banana bread, slice and serve. 

With all my love <3

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