♥ S'mores Dip ♥

Loaded with melted chocolate, gooey toasted marshmallows, S'mores dip is something to make at home when you are away from the campfire.

Definitely one of those stress-less, less messy and fast recipes to make in few minutes.

Use your favourite quality chocolate! Mix of milk, semi-sweet or even dark! Seriously, enjoy the dip!

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.

You'll need:
100g good quality semi-sweet chocolate
4-5 marshmallows, halved
Graham cracker or your favourite biscuits

How to make easy s'mores dip:

1. Preheat oven to 180C.
2. Add chocolate in the skillet and place in oven to melt.
3. Remove carefully from oven and arrange marshmallows on top.
4. Bake for 5 to 7 minutes, until marshmallows are toasted and turned golden brown.
5. Serve warm and dip with biscuits.

With all my love <3

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♥ Black Truffle & Ricotta Poached Egg Muffin ♥

A good morning starts with a good breakfast, or brunch if it's a weekend.

Having a slice or two of whole wheat English muffin at home, I have a handful of idea to make in mind. Sausage muffin? Egg Benedict? Oh wait! I have ricotta in the fridge.

A perfect poached egg is with a runny egg yolk and perfectly set egg white. See that?

I am sure everyone can make the perfect runny egg. It takes time to practice but believe it or not, it is actually very easy. Serve with a little black truffle paste, or maybe pesto, this should be a fulfilling brunch!

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.

Serve 1
You'll need:
Half slice whole wheat English muffin
1 tbsp ricotta cheese
1 egg
1 tsp white vinegar
1/2 tsp black truffle paste
Salt & pepper to taste

How to make black truffle and ricotta poached egg muffin:

1. Boil a pot of water. Add 1 tsp white vinegar and let it boil. Meanwhile, crack an egg in a small bowl and set aside.
2. Carefully pour the egg into the boiling water, return to medium and let cook until egg white is set, around 5 minutes.
3. Use a slotted spoon, remove the poached egg and let side on kitchen paper to drain well.
4. Toast English muffin on both side. Spread ricotta cheese and season with salt and pepper. Place the poached egg and black truffle paste on top. Serve immediately.

With all my love <3

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♥ Sweet Potato Mochi Cake ♥

During the Chinese New Year, our family would make sweet potato soup with tang yuan (glutinous dumplings), sweet Teochew kueh with mungbean filling, coconut pudding and turnip cake. So what left behind are some sweet potato and mushy mung bean. 

I decide to use these ingredients and make a Chinese treat similar to my popular steamed pumpkin mochi. Instead, these are pan-fried and drizzled with osmanthus honey.

This Chinese treat is perfect in any occasion. And I assume healthy too because all the sweetness is coming from the sweet potatoes. You may adjust by adding more sugar, or I would suggest serving with honey syrup.

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.

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.

You'll need:
3 medium size sweet potatoes
3 heaping tbsp glutinous rice flour
1 tbsp Natvia
1/2 cup mung bean filling
A little water, optional
Vegetable oil, for frying

How to make sweet potato mochi cake:

1. Steam sweet potato over medium-high heat until soft. Discard the water and peel off the skin.
2. In a large bowl, mash sweet potato with Natvia to sweeten. Add glutinous rice flour and knead into a dough. Add water if needed.
3. Divide the dough into equal portion, around 5. Flatten each and spoon mung bean filling. Seal tightly and roll into flatten disc shape.
4. Heat oil in a non-stick frying pan. Place cakes spacing apart from each other. Cook over medium-high heat until lightly golden brown and cooked through.
5. Serve hot with osmanthus honey.

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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