♥ Hot Cocoa Peanut Butter Mug Cake ♥

I'm sure you have come across cakes that are baked in oven, steamed over boiling water. Now I'm showing you how to microwave cake in just minutes. Imagine that! They are delicious!

I am always skeptical about if mug cake would turn out dry and nasty. Especially when there is no egg in the recipe. But no!

This mug cake is ooey gooey, as fudge as a moist brownie.

Top it off with a scoop of amazing cookies n creme ice cream, some cookie crumbs, and this delicious treat will certain "wow" your family! I'm planning to invest some beautiful mugs to do more of these mug cake recipes!

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 1
You'll need:
3 tablespoons all purpose flour
1 1/2 tablespoons coconut sugar
1 1/2 tablespoons hot chocolate mix
1/4 tsp baking powder
1/8 tsp salt
3 tablespoons evaporated milk
1 1/2 tablespoons vegetable oil
1 tsp water
1 tablespoon peanut butter

How to make hot cocoa peanut butter mug cake:

1. In a microwave safe mug, add flour, coconut sugar, hot chocolate mix, baking powder and salt. Mix well.
2. Add milk, flavorless oil, water and peanut butter. Mix with the fork thoroughly.
3. Place the mug in the microwave and cook on high for 1 minute and 10 seconds.
4. Serve on top with your favourite ice cream and cookie crumbs!

With all my love <3

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♥ 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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