♥ Saltine S'mores Fudge Sandwich ♥

S'mores!! Meaning more chocolate and marshmallow! With no campfire needed!

Instead of graham cracker. I would rather prefer a sweet and salty combination of Saltine crackers! And mine is whole wheat with sesame flavor, hmmmm!!!

This is a simple chocolate fudge recipe adapted from Bigger Bolder Baking. I alternated with saltine crackers, and I suppose this would be the best LAST MINUTE Valentine's gift!

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.

You'll need:
1 can (14 oz) sweetened condensed milk
1/4 cup unsalted butter
3 1/3 cups semi-sweet chocolate chips
1 tsp vanilla
1/2 tsp salt
2 cups mini marshmallows
24 Saltine crackers

How to make saltine cracker s'mores fudge sandwiches:

1. Prepare a 8 x 8 square pan and line it with parchment paper. 
2. Line saltine crackers on the bottom of the pan and fill the edges with halved crackers. Set aside.
3. In a bain-marie or a heatproof bowl over simmering water, combine condensed milk, butter and chocolate chips. Stir until mixture is melted completely.
4. Remove from heat, add vanilla and salt. Pour half of the chocolate fudge into saltine base, sprinkle mini marshmallows and press them into the fudge.
5. Pour the remaining half of the chocolate mixture and spread to even the top. Line remaining saltine crackers and place in the refrigerator for at least 6 hours until set.
6. Slice into 16 equal pieces and let them come to room temperature when serve.

With all my love <3

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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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♥ Papaya Coconut Panna Cotta ♥

Papaya and coconut is like another pair of cookie and milk. They match so well with each other.

This coconut pudding is a lighter version as compare to regular panna cotta, which uses cream and milk.

And honestly, even I am not a fan of papaya, this coconut milk pudding is still a great alternative to those heavy Chinese New Year mochi cake "Nian Gao"!

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 Day Day Cook
You'll need:
1 papaya
250g coconut milk
30g Natvia
5g gelatine

How to make papaya coconut panna cotta pudding:

1. In a small saucepan, heat coconut milk over medium low heat. Add Natvia and gelatine. Stir until dissolve. Set aside to cool slightly.
2. To prepare the papaya, cut the papaya in half and remove the seeds. Trim both ends to make the halves stands itself.
3. Peel the skin off and place both halves in a baking tray. Divide and pour prepared coconut milk mixture into each halve. Let it chill in the fridge until set.
4. Slice into quarters and serve on a platter.

With all my love <3

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♥ Orange Cornmeal Shortbread ♥

Chill. Slice. And Bake. Easy peasy.

With a scent of orange zest. Hmmm!!!

Even though these shortbread cookies are made with cornmeal, they are still crumbly, buttery and delicious. I would recommend dipping them in chocolate ganache, if you have! The orange will surely perfect match the chocolate.

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 Hungry Couple
You'll need:
170g (1 1/2 stick) unsalted butter
100g (1/2 cup) Natvia
1 tsp vanilla
zest of 1 orange
130g (1 cup) all purpose flour
110g (3/4 cup) cornmeal

How to make cornmeal shortbread:

1. In a large mixing bowl, beat butter, Natvia, vanilla and orange zest until creamy and smooth.
2. Add flour, cornmeal and mix until batter comes together. Wrap cookie dough in plastic wrap, forming a log, and chill for at least 20 minutes in the fridge.
3. Preheat oven to 180C. Line a baking sheet with parchment paper. Take out the cookie log from fridge, slice into 1 inch cookie and place on baking sheet.
4. Bake for 20 minutes, or until slightly golden brown on the edges. Let cool completely on wire rack.

With all my love <3

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