Crunchy Cake Drops

Prep Time: 15min
Cook Time: 20min
Yield: 3-4 servings
Freezer-friendly: No

As strange as the title sounds, this is an accidental recipe found by a busy mama by over-cooking the mini cake drops. It's so crunchy that my kid loves it and requested it again!

Ingredients:

2 egg yolks
40g all purpose flour
1/4tsp baking powder
20ml grapeseed oil
15ml water/milk

2 egg whites
10g castor sugar
Few drops of apply cider vinegar

Steps:

1) Pre-heat oven at 160 Degree Celsius.
1) Mix egg yolk, flour, baking powder, oil and water until combined.
2) In another bowl, using an electric mixer, beat egg whites until frothy, then add sugar and vinegar and beat until the mixtures turn stiff peak.
3) Fold the egg white mixture to the egg yolk mixture gently in 3 batches.
4) Put into the batter into a piping bag, cut the tip of the piping bag.
5) Pipe the batter into mini cake drops of 2cm each onto a baking tray lined with parchment paper.
6) Bake for 40 minutes, cake drops should be brown at edges, lift a cake drop using a fork, if the bottom does not stick on the parchment paper, its done. If not, bake for another 2 min and try again. Repeat until you get the desired results.

Petite Hanjuku Cheesecake

Prep Time : 15 min
Cook Time : 60 min
Yield : 22 mini cheese cake

I literally fell in love with Hanjuku Cheesecake when I first tried in a newly opened Sushi King Restaurant at my area. Same goes to my princess. 

So I determined to make this cake at home as it costs me RM4.24 per cheesecake. And this 22 petite cheesecake? It costs me less than RM30. Though labour costs has yet to be factored in, but it does feel great to be able to enjoy this at the comfort of my own home. Coffee anyone? Haha.

Ingredients:

500g cream cheese
135g fresh yogurt
50g milk
5 large eggs
65g unsalted butter + more for brushing mushipan
1/2 tsp salt
35g corn starch
100g castor sugar

Little icing sugar for deco (Optional)

Steps:
1) Melt room temperature cream cheese in a bowl using double boiler method. Remove the mixture from fire.
2) Add in fresh yogurt and milk. Stir until combined.
3) Separate egg white & egg yolk.
4) Add butter, salt and corn starch to egg yolk, whisk until combined. Pour into cream cheese mixture.Whisk until combined.
5) Strain the mixture to remove lumps.
6) Pre-heat oven at 160 degree celcius.
7) Beat egg whites using an electrical mixer until frothy. Add sugar gradually and beat until soft peak is form.
8) Fold 1/3 of egg whites into the cream cheese mixture using a spatula. Repeat twice.
9) Brush mushipan with soften butter and pour the batter in until 3/4 full.
10) Turn down temperature to 140 degree celcius and steam-bake for 60 minutes or until inserted toothpick comes out clean. In order to do steam-bake, put a pan of hot water in the lowest rack. I use the hot water in Step 1.
11) Cool the cheesecake in the pan for 5 minutes, run a palate knife around the mushipan and drop the cake out, let cool on wire rack before transferring to an air-tight container and chill for at least 2 hours before serving. Sieve some icing sugar on top for decoration.

Double Chocolate Greek Yogurt Muffins

Prep Time : 5min
Cook Time : 20 min
Yield : 12 muffins
Freezer-friendly : Yes

Ingredients:

1 1/2 cup organic rolled oats
1/8 cup cocoa powder
1/4 cup brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
2 large eggs
4 small ripe bananas
1 cup plain greek yogurt
1/2 cup mini chocolate chips
Little olive oil for greasing

Steps:
1) In a bowl, mix all ingredients except chocolate chips and oil. This is a great activity for my kid where she will help to put the ingredients into the mixing bowl and mix with a spatula. Alternatively, you can put all ingredients into blender directly.

2) Put the mixture into blender and blend for about 3 minutes, scrapping down the sides of the blender, until the mixture is smooth. Do not worry about the dry look of the mixture as it will become a cake batter consistency once blended.

3) Pre-heat oven at 200 degree celcius.

4) Mix chocolate chip into the batter using spatula. Arrange cupcake liner on the muffin pan, grease the liner before pouring the batter until 3/4 full.

5) Bake for 20 minutes or until inserted toothpicks come out clean.

6) Serve warm. I love to serve with my homemade 3 ingredient green tea ice cream.


Original Recipe : www.runningwithspoons.com/2015/05/08/double-chocolate-greek-yogurt-muffins/

3 Ingredient Green Tea Ice Cream

Prep Time : 15min
Freezer Time : 6 hours-overnight
Yield : 8 servings
Freezer-friendly : Yes

Ingredients:

4 1/2tsp green tea powder
3 tbsp hot water
1 cup ready to whip topping
4 tbsp chilled sweetened condensed milk

Steps:

1) Mix green tea powder with hot water and let cool. Add chilled condensed milk and mix till combined.
2) Whip topping until stiff. If you are staying in a hot country like Malaysia, place a bowl of ice water beneath the mixing bowl filled with whip topping while whipping.
3) Gentlly fold in the green tea mixture using a spatula.
4) Transfer into glass container or baking pan, cover with cling wrap and freeze for at least 6 hours.

Original recipe: http:///eugeniekitchen.com/green-tea-ice-cream/