♥ Matcha Strawberry Mini Bundt Cake ♥

Matcha green tea and strawberry is always my favourite combination in Japanese dessert. The bitterly sweet and slightly tart combo is so addictive.

Not only they taste great together. The colour appears like a little strawberry princess dressed with a green gown. It is so beautiful.

Since I use Natvia natural sweetener in the recipe, the sweetness is somewhat lower than usual. But remember. They provide less than 97% calorie than regular sugar. So there is no big deal at all.

For the whipped topping, you may use preserve or even fresh strawberry puree in replace of the jam. Cutting down the sweetness might help, but as I mention, the cake is less sweetened so do it in moderation.

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 Cynthia at Eat Munch Love.

You'll need:
For cupcake
113g (1/2 cup) unsalted butter, at room temperature
150g (3/4 cup) Natvia
2 eggs
1/2 tsp vanilla
180g (1 1/2 cup) cake flour
1 1/2 tsp baking powder
1/2 tsp salt
2 tbsp Matcha powder
120ml (1/2 cup) whole milk

For strawberry buttercream
1/2 cup whipped heavy cream
1/3 cup strawberry jam
Natvia to taste
Strawberries to decorate

How to make matcha green tea bundt cake with strawberry buttercream:

1. Preheat oven to 180C. Set aside a mini bundt cake pan.
2. In a bowl, sift and combine cake flour, baking powder, salt and matcha powder. 
3. In a large mixing bowl, cream butter, Natvia, eggs and vanilla. Add in dry ingredients and mix until incorporated.
4. Divide batter evenly among mini bundt cake, bake in oven for 20-25 minutes or until toothpick inserted into center comes out clean. Let cool on wire rack.
5. To prepare whipped cream frosting, mix together whipped cream, strawberry jam and Nativa.
6. Fill a piping bag with tip attached, decorate bundt cake and top each with a strawberry.

With all my love <3

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♥ Peanut Butter & Jelly Cornmeal Cake ♥

What's better than peanut butter and jelly? I was thinking about another PB&J combination after my peanut butter and jelly cornmeal biscotti. So here you go! In a cake form!

Thanks Natvia! I love how it makes this cake lower calorie but still sweet to my liking.

See that lovely beautiful strawberry lying on top of a cloud of smooth and fluffy peanut butter?

I can totally feel the love from here :)

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 Cynthia at Eat Munch Love.

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

Make 2 6" 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 cinnamon
1/4 tsp salt
120ml (1/2 cup) whole milk
2 eggs
4 tbsp vegetable oil
2 tsp vanilla

For filling
60g peanut butter
60g strawberry jam

How to make honey glazed and peach cornmeal cake:

1. Preheat oven to 180C. Grease two 6" springform cake tin and set aside.
2. In a large mixing bowl, add flour, cornmeal, Natvia, baking powder, 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 and divide the batter evenly between cake tins.
5. Bake in preheated oven for 60 minutes, or until a toothpick inserted into center comes out clean.
6. Let cool completely before filling.
7. Cut and slice each cake into three layers. Spread enough peanut butter, then strawberry jam, sandwich the layers to assemble. Top with a dollop of peanut butter and decorate with strawberry if desire. 

With all my love <3

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♥ Peanut Butter & Jelly Cornmeal Biscotti ♥

Look at that thin layer of strawberry jam!

Archibald's honey is a 100% Australian Honey. This big yellow bucket of honey. is from Honey 蜜蜜針! Check out more at their FaceBook Page!

I added some natural honey for amber color and sweetness.

Also, another credit to Natvia! It is a sweetener which is made out of organic stevia. 100% natural sugar, a great healthy substitute to our white sugar that it consists of 97% less calories.

The cornmeal in this recipe has given these biscotti more specialist texture, an awesome bursting of cranberries, strawberries and honey flavor. How incredible when American cookie dunked in Italian coffee!

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 Cynthia at Eat Munch Love.

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

Make 1 dozen
You'll need:
250g (1 3/4 cup) all purpose flour
110g (3/4 cup) cornmeal
1/2 tsp baking powder
1/4 tsp salt
40g (3 tbsp) unsalted butter
40g (3 tbsp) peanut butter
70g (1/3 cup) Natvia
110g (1/3 cup) Honey
2 large eggs
100g (1 cup) dried cranberries
60g (1/4 cup) strawberry jam

How to make peanut butter and jelly cornmeal biscotti:

1. Preheat oven to 170C. Line a baking sheet with parchment paper and set aside.
2. In a medium bowl, combine flour, cornmeal, baking powder and salt.
3. In a large mixing bowl, beat together butter, peanut butter until fluffy. Add Natvia, honey and eggs, one at a time, mix until well combined.
4. Add the dry ingredients to the wet. Using a spatula or a wooden spoon, fold in dried cranberries and stir until the batter comes together. Divide the batter into half. 
5. For each half, spread half of the batter and form a log on prepared baking sheet. Spread 1/8 cup strawberry jam evenly on top and spread the remaining half batter. Reform the log using damp hand. Repeat for the remaining halved batter.
6. Bake in oven for 30-35 minutes. Remove the pan from the oven and turn down to 140C. Let the logs to cool for 10 minutes before handling.
7. Slice the logs diagonally into 1/2 inch thick. Arrange the slices, cut side down, on the baking sheet. Return them to oven and bake for 15-20 minutes.
8. Transfer to wire rack and cool completely.

With all my love <3

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♥ Matcha Pancake with Coconut Whipped Cream ♥

Happy Pancake Day! It is time for breakfast with a stack of pancake! 

Archibald's honey is a 100% Australian Honey. Big thanks to the Hong Kong distributor and retailer for sending me this big yellow bucket of honey. Check out more at their FaceBook Page @ Honey 蜜蜜針!

I bet there's nothing more appealing than a sprinkle of matcha green tea powder over snowy white whipped cream.

In this recipe, I use coconut whipped cream to replace the dairy and less healthy heavy whipping cream. It adds a sense of tropical flavor to the pancakes, which are also made with coconut milk. Apart from the Australian honey mentioned above, the fluffy pancakes have also been sweetened up with this amazing low-calorie organic natural sweetener!

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.

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

You'll need:
For pancakes
65g (1/2 cup) cake flour
1 tbsp Matcha powder
1 1/2 tsp baking powder
1/4 tsp salt
1 egg
80ml (1/3 cup) coconut milk
2 tbsp vegetable oil
2 tbsp Natvia
1/2 tsp vanilla

For topping
Honey, or more to taste
Matcha powder, for dusting
1 can full-fat coconut milk, refrigerated for 24 hours

How to make matcha green tea pancake with coconut whipped cream:

1. To make coconut whipped cream: Prior to the day of making, place a can of coconut milk in the fridge. When ready, remove the can without shaking it. Once opened, carefully spoon out the thick layer of coconut cream and transfer to a chilled mixing bowl. Using a whisk, beat coconut cream until slightly light and fluffy with small peaks form. You may add sweetener to taste.
2. In a large mixing bowl, combine flour, matcha powder, baking powder and salt. Whisk to remove any lumps and set aside.
3. In another bowl, beat egg, coconut milk, oil, Natvia and vanilla. Pour the wet into the dry ingredients and mix until just combine. Do not overmix.
4. Heat a large skillet over medium, carefully rub it with a oiled kitchen paper towel. 
5. Spoon a dollop of batter onto the skillet, once bubbles formed, flip it with a spatula and cook until browned and set. Transfer to a platter lined with kitchen paper towel and continue with remaining batter.
6. To serve, stack up the pancakes and drizzle with honey, a dollop of coconut whipped cream and a dusting of matcha powder.

With all my love <3

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