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.

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/

Mini Cake Drops

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

Recipe adopted and modified from Mummy Yen Li on FB page 'Healthy Food for Baby'.

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 apple 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 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 20 minutes, cake drops should be a little brown in colour, 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.
7) I packed this with jam for my pre-schooler's morning snack, she told me she loves it and would like to have it again! Yay!

Here's another one which I have added a tsp of cocoa powder and additional 5ml of water into the batter to make a chocolate version.

Golden Sponge Cake

Prep Time : 15min
Cook Time : 35min
Yield : 3-4 servings
Freezer-friendly : No

50g unsalted butter
50g cake flour
3 egg yolks (A size)
55g milk
40g castor sugar
6g corn starch
3 egg whites (A size)

Steps:
1. Line cake pan with parchment paper (I use 8 inch pan)
2. Seperate cold eggs, set aside to room temperature.
3. Melt butter in a saucepan, remove from heat when small bubbles are seen.
4. Immediately add flour, stir quickly. Then add milk, mix well.
5. Add egg yolk, one at a time, stirring at each addition.
6. Mix sugar with corn starch.
7. Beat egg whites using electrical whisk until foamy. Add No.6 in 3 batches and beat until approaching stiff peak. Do not beat until very stiff as it would be difficult to fold into egg mixture.
8. Take 1/3 beaten egg whites and fold into egg mixture No.5 using hand whisk. Add 1/3, switch to spatula, fold until combined. Repeat with the remaining 1/3.
9. Pour into cake pan, bake in lower rack at 140 degrees for 20 min and then increase to 170 degrees for another 15 min.
10. Turn the tin upside down and cool completely. Remove by running a knife along the side and drop the cake out onto the wire rack. Put a plate onto the cake, taking the wirerack-cake-plate, overturn it so that wirerack be on top. Remove wirerack, and taadaa....a soft spongy cake to be enjoyed!

Original recipe:

http://nasilemaklover.blogspot.my/2014/03/golden-sponge-cake.html?m=1

Sour Cream Pound Cake

Prep Time : 20min

Cook Time : 1 hour

Yield : 1 loaf pan

Freezer-friendly : No

Ingredients:

1cup butter (or 227g) room temp

3/4cup cane sugar

1/2cup sour cream

1 1/2cup all purpose flour

1/4tsp baking soda

3 eggs (i substitute 1 egg with 1/4 fresh milk)

1/2tsp vanilla essence

Steps:

1) Pre-heat oven at 176 degrees.

2) In a mixing bowl, cream butter and sugar. I did it by cutting butter into small pieces, then mash with whisk.

3) Add sour cream, mix with whisk.

4) In a seperate bowl, sift flour and baking soda. 

5) Add 1/3 flour into butter mixture, follow by egg. Repeat until all are used. Add vanilla essence.

6) Bake for 1 hour or test with chopstick until comes out clean.

Original Recipe:

http://www.pauladeen.com/sour-cream-pound-cake

Rice Cooker Milo Moist Cake

Prep Time : 15 min

Cook Time : 50 min

Yield : 4-5 servings

Freezer-friendly : No

I personakly think that the butter is too much as the cake becomes oily after cool. Not knowing if reducing the butter would affect the moistness but would definitely try one with less butter. 

The original recipe calls for cocoa powder but I realised I am running out of cocoa powder, I substitute with all Milo powder. On top, I do not have self-raising flour (as I think they are expensive to use), so I just add 1tsp of baking powder to the all purpose flour. The cake tastes so good that I have got positive comments from my family including my lo. 

Ingredients:

100ml fresh milk

80g molasses sugar

180g unsalted butter

2 eggs

100g plain flour

1tsp baking powder

1/2tsp baking soda

50g milo powder

Steps:

1) Boil milk and sugar over low heat until combined. Add butter (save a little butter for greasing later) and stir until melted. Off fire.

2) Add lightly beaten egg and stir until combined.

3) Mix flour, baking powder, baking soda and milo powder in another bowl.

4) Add flour mixture into liquid mixture, stir until combined.

5) Lightly grease rice cooker pot with butter. Pour in mixture and select Cake function.

6) To remove the cake, put a large plate to cover the pot opening and turn the pot over so the cake would land safely on the plate.

Original Recipe:

http://www.submerryn.com/2015/05/rice-cooker-cakes-moist-chocolate-cake.html

Grape Salad

Prep Time : 20min
Cook Time : -
Yield : 2 servings
Freezer-friendly : No

This is my first try on salad, it turns out super delicious! This was made as a treat for papa and mama after a day of hard work but my lo was requesting for a spoon to join the fun :) And if you bought seedless grapes and do not mind taking the skin, this will be a 10min dessert! Love it!

Ingredients:
500g red grapes
4tbsp sour cream
4tbsp cream cheese
2tbsp molasses sugar
8 pecans

Steps:
1) Roast pecans under 150 degrees celcius for 7 min or until brown and fragrant.
2) Mix sour cream, cream cheese and 1/2tbsp molasses sugar using a fork/spoon.
3) De-seed and peel grapes (skip this if seedless grapes and you don't mind taking the skin)
4) Mix half of the mixture with the peeled grapes until even.
5) Distribute the grapes into 2 bowls.
6) Divide the leftover mixture into 2 and add 1 portion to each bowl, on top of the grapes.
7) Sprinkle chopped roasted pecans and molasses sugar all over the grapes.
8) Serve immediately.

You can opt to chill the grapes in the fridge before taking but ensure the molasses sugar and pecans are added just before you serve.

Steamed banana cupcake

Prep Time : 10 minutes

Cook Time : 15 minutes

Yield : 11 cupcakes

Freezer Friendly : No

I personally feel that the oil is too much and will consider reducing by half next time. This is definitely a success version as the cake is light.

Ingredients:

2 eggs

45g brown sugar

2 ripe bananas (180g)

150g all purpose flour

1 1/2 tsp baking powder

1/8 tsp baking soda

75g olive oil

Steps:

1) Sift flour, baking powder and baking soda, set aside.

2) Beat egg and sugar until ribbon stage (pale white and fluffy)

3) Add in mashed banana, beat till combine.

4) Gently fold in flour, then oil.

5) Pour into cupcake liner, steam on high heat for 15 minutes.

Original recipe:

http://food-4tots.com/2013/05/21/steamed-chocolate-banana-cupcakes/2/

Shredded chicken with salmon floss

Prep Time : 5 min

Cook Time : 20 min

Yield : 1 serving

Freezer-friendly : No

 

Ingredients:

2oz chicken breast meat

1 small carrot

Water 

2tbsp salmon floss

Steps:

1) Bring a small pot of water to boil.

2) Wash carrot & chicken breast, diced carrot. Add both carrot & chicken into the water and boil for 20 min.

3) Strain the chicken and let cool completely before shredding with hands. Add salmon floss and mix evenly.

Salmon floss recipe here :

http://quickymama.blogspot.com/2015/04/salmon-floss.html

 

Cheese Straws

Prep Time: 20 min
Cook Time : 20 min
Yield :  25 sticks
Freezer-friendly : No

Ingredients:

1 cups all purpose flour

1/2 cup unsalted butter

1 1/2 cup grated cheddar cheese

1/2 tbsp chopped dried rosemary

1tsp garlic powder

Pinch of salt

2-3 tbsp fresh milk

Steps:

1) Pre-heat oven at 180 degrees celcius.

2) Put everything into a breadpan and insert breadpan into breadmaker, select Dough Function No.6 (for Donlim BM) for 15 min. Add fresh milk 1tbsp at a time until dough is form in the breadpan.

3) On a lightly floured surface, roll the dough into rectangle shape about 1/2 inch thick and cut using a knife 1/2 thick cheese sticks. 

4) Place cheese sticks on a baking tray with parchment paper, bake for 20 minutes or until golden brown.

5) Cool on a wire rack and store in airtight container.

Original Recipe :

http://www.mybakingaddiction.com/cheese-straws/

Butter Pecan Cookies

The aroma of the cookies filled my house as if I have moved the Famous Amos cookies stall into my kitchen! Many likes for this :)

Ingredients:

3/4 cup pecans

1/2 cup butter or 113g

1/6 cup molasses sugar

1tsp vanila essence

1/8 tsp salt

1 cup all purpose flour

Steps:

1) Pre-heat oven to 175 degrees celcius.

2) Roast pecans for 6min or until fragrant. Let cool and chop the pecans.

3) Using an electrical mixer, on low speed, cream butter and sugar for 1 min. Add vanila essence, salt and all purpose flour until mixture combined.

4) Fold in chopped pecans into the dough.

5) Divide dough into 3 equal parts, then divide each part into 10 equal portions. 

6) Shape each portion into round shape, then flatten using the bottom of a glass or just use your palms to do it.

7) Place it on baking tray lined with parchment paper, bake for 25 min or until golden brown.

8) Cool on wire rack and store in air tight container.

Original Recipe:

http://www.marthastewart.com/342482/butter-pecan-cookies

Honeydew Sweet Cherry Raisin Overnight Oat

Prep Time : Overnight
Cook Time : -
Yield : 2 mini servings
Freezer-friendly : No



Ingredients:
6oz Nestle plain Greek yogurt
2tbsp fresh milk
1/3cup rolled oats
1tsp chia seeds
1cup of honeydew
10 sweet cherries
3tbsp raisins

Steps:
1) Mix yogurt, milk, oats and chia seeds in a bowl.
2) Layer 1/4 yogurt mixture to drop into each mini container with lid.
3) Add 1/4 portion of honeydew and sweet cheeries into each container.
4) Add 1/4  yogurt mixture into each container.
5) Add 1/4 portion of honeydew and sweet cherries into each container.
6) Close lid, refrigerate overnight.
7) Top with raisins and serve cool.

Original Recipe:
http://iowagirleats.com/2013/01/15/make-ahead-fruit-yogurt-breakfast-parfaits/

Salmon Floss

Prep Time : 2 min
Cook Time :
Yield : 5tbsp salmon floss
Freezer-friendly : No




Ingredients:
1 small salmon slice
5-6 slices of ginger
1tbsp pure olive oil

Steps :
1) Place ginger at both bottom and top of salmon, steam under high heat for 20 minutes.
2) Discard ginger, shred cooked salmon meat into pieces.
3) Heat 1tbsp olive oil, stir fry salmon meat under low heat for 15 minutes. Off heat.
4) Let cool, lightly rub with hand to make floss.
5) Return to pan fry under low heat for another 15 minutes or until completely dried.
6) Let cool and store in air-tight container.

Original Recipe:
http://www.vietnamesefood.com.vn/vietnamese-recipes/vietnamese-fish-recipes/salmon-fish-floss-recipe-cha-bong-ca-hoi.html

Pumpkin Crunchy Rings

Prep Time : 20 min

Cook Time : 30 min

Yield : 1 medium bowl of rings

Freezer Friendly : No

This is the 2nd time in my life to pipe out a batter, it is difficult! Forgive me on the poor piping skills, was trying to make pretzel shape but only manage to pipe 2, lol...

Ingredients:

80g frozen pumpkin puree

80g potato starch

1tsp brown sugar

10g olive oil

Steps:

1) Heat pumpkin puree under high heat for 15 min. If you have fresh pumpkin, steam 100g for 20 min then blend it. 

2) Pre-heat oven at 160 degrees celcius.

3) Mix everything together while the puree still hot, stir with hand whisk.

4) Pour into pipe liner, pipe desired shape on baking tray lined with parchment paper.

5) Bake for 30 min. As the crunchiness will depends on how thick the ring is, I suggest go for 20min, checked by prickling with fork,  if not crunchy, then go for another 10 min.

Easy Bread Dough

Prep Time: 1 hour

Cook Time: 20 min

Yield:8 mini buns

Freezer Friendly : No

Ingredients:

1tbsp olive oil

1/2cup warm fresh milk

Pinch of salt

1/2tbsp brown sugar

1 1/2cup bread flour

1tsp instant yeast

Raisins (optional)

Steps:

1) Put all ingredients in the order above into breadpan and lock into breadmaker, press function no.6 (dough).

2) Divide the dough into 8 equal portion, roll into bun shape. Put onto baking pan lined with parchment paper, then in oven (off) to proof until double size. It took me 45min in this hot weather.

3) Bake at 180 degrees for 20min.

If you plan this as kid activities, the steps are as follow:

A) Mix all dry ingredients on rolling mat.

B) Make a well in centre, add oil and milk. Use a spoon to stir until combined. 

C) Hand knead for 10 min.

Follow by step 2&3 above.

You can also make it dairy-free by substituting warm fresh milk with warm water.

Original Recipe:

http://rainydaymum.co.uk/easy-bread-dough-cooking-with-kids

Cheese Stick

Prep Time : 15 minutes

Cook Time : 15 minutes

Yield : 10 sticks

Freezer Friendly : No

Ingredients:
1cup all purpose flour
2tbsp cold unsalted butter, chopped
1/2cup grated cheddar cheese
1tbsp Parmesan cheese
4tbsp fresh milk

Steps:
1) Pre-heat oven at 180 degrees.
2) Sift flour into breadpan. Press Mode 6:Knead (10 minutes), then Start.
3) Add in chopped butter, then cheese, then drizzle milk.
4) On a floured kneading mat, roll dough using rolling pin into 0.2cm thick. Cut into 2cm wide strips.
5) Gently twist strips and place on baking tray lined with parchment paper.
6) Bake for 15 minutes or until golden. Cool on wire rack.

Original Recipe:
Donlim Breadmaker Recipe15

Banana Muffins

Prep Time : 15min

Cook Time : 20 min

Yield : 10 muffins

Freezer Friendly : Yes

Ingredients :

1 1/2cup all purpose flour

1tsp baking powder

1tsp baking soda

Pinch of salt

3/4tsp ground cinnamon

6 small bananas, mashed

3/8cup brown sugar

1 egg

1/3cup olive oil

Steps:

1) Pre-heat oven to 190 degrees celcius. Line muffin tray with muffin liner.

2) Mix flour, baking powder, baking soda, salt and cinnamon in a bowl.

3) In another bowl, beat bananas, sugar, egg and oil.

4) Pour wet mixture into flour mixture slowly and combine with spatula.

5) Spoon batter into muffin liner evenly. The batter is thick so the shape will not look nice after putting it into the liner. It is ok as the cake will rise nicely after baking.

6) Bake for 20 minutes

Original Recipe:

http://www.mybakingaddiction.com/banana-muffins-recipe/

Nian Gao

Prep Time : 15 min

Cook Time : 20 min

Yield : 4-5 servings

Freezer Friendly : No

Made this again 8th February 2016, the 1st day of Chinese New Year! A warm

breakfast that cannot be missed!

Nian gao, or Chinese New Year Cake is a Chinese New Year delight which all the Chinese families would eat as it is tradiotionally believed that adults will have  good career success and children grow taller after eating it :)

It is best to have it with a cup of hot herbal tea as a good start as Chinese believe that eating a lot of fried food or crackers during Chinese New Year wil cause heatiness which will lead to health problem like sore throat and fever, and thar drinking herbal tea will neutralise the heatiness.

Ingredients: 

1/2 medium size nian gao

2 eggs, lightly beaten

6 tbsp all purpose flour

3tbsp olive oil

Steps:

1) Slice the nian gao into 6mm thick, square or triangle shapes, size is really up to you. Mine is around 6cm x 6cm

2) Cover each slice with flour. This will avoid pieces sticking together and it will taste better.

3) Heat 1 tbsp oil in non stick pan.

4) Cover the slices with egg before pan dry under medium low heat. Pan fry 6-8 slices at one time.

5) Pan fry each side for about 1 minute or until a little burnt effect on the surface. Pan dry the other side.

6) Repeat until finish.

Hokkaido Cake with Custard

Prep Time : 20 minutes
Cook Time : 25 minutes
Yield : 5 servings
Freezer Friendly : No

Ingredients:
3 egg yolks
20g brown sugar
35g grapesed oil
60g fresh milk
70g cake flour

3 egg whites + 25g brown sugar


Custard Topping Ingredients:
3tbsp instant custard powder
9tbsp water 

Castor sugar for dusting

Steps:
1) Pre-heat oven at 170C.
2) Beat egg whites using electrical whisk until stiff peak, set aside.
3) Beat egg yolk and sugar until ribbon stage.
4) Add oil and milk, mix well.
5) Fold in sifted flour, then fold in egg whites with spatula (1/3 portion at a time).
6) Pour batter into baking tray lined with parchment paper.
7) Bake for 25 minutes

8) Dust top of cake with castor sugar.
9) Add instant custard powder with water. Put into pipping bag, pipe on top of cake.


Original Recipe:
http://nasilemaklover.blogspot.sg/2012/04/hokkaido-chiffon-cupcakes.html?m=1

Brown Sugar Butter Bread

Prep Time: 2 hours 30 minutes
Cook Time : 15 minutes
Yield : 6 servings
Freezer Friendly : No

Ingredients:
30g grapeseed oil
80g fresh milk
1 egg
30g brown sugar
pinch of salt
200g bread flour
50g cake flour
1tsp instant active dry yeast

Topping Ingredients:
Egg wash
Butter
Brown sugar

Steps:
1) Put all ingredients into breadpan in the order listed above.
2) Insert and lock breadpan. Press Mode 7:Dough (1 hour 30 minutes), press Start.
3) Pre-heat oven at 170 degrees.
4) Divide the dough into 50g each and shape in round. Put on baking tray lined with parchment paper, let it rest for 10 minutes.
4) Roll the dough flat and oval, place onto baking tray lined with parchment paper, proof for 30 minutes.
5) Egg wash the surface, use chopstick to make small holes on the dough, put butter & brown sugar into the holes.
6) Bake for 15 minutes.

Original Recipe:
http://nasilemaklover.blogspot.com/2012/02/brown-sugar-butter-bread.html?m=1