Year: 2017

Vegan banana nut bar

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Firstly, I am not vegan – don’t think I’ll ever become one because I love my meats. I decided to make these vegan nut bars today because I am doing a snack-prep for my frisbee competition this weekend. The last competition I had, I ate so much unhealthy snacks in between the games that I felt quite sick. So this time, I decided to make my own bars that are healthier and has the ingredients that I like in them. There is always a binding agent needed for baking and that is usually eggs. However, you can’t use eggs for vegan-baking so I used mashed up bananas to hold all the ingredients together. These bars are very easy to make – all you need to do is to mix the dry ingredients with the wet ingredients. It was my first time making these bars and I was so excited when it came out from the oven. They were soft and chewy. Not too sweet and they had all my favourite ingredients in them! Nutrition per bar …

Coffee Kahlua cupcakes

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I made Tiramisu a few days ago and had leftover coffee and Kahlua. Instead of throwing the good stuff away, I decided to make coffee kahlua cupcakes out of it. The recipe for my cupcakes are pretty similar to my coffee cake recipe just that I included kahlua into it – yum! You can also use Tia Maria or any coffee liquor for this recipe. I’m not a fan of working with frostings because I find it very messy and I do struggle with the piping bag. But I decided to be fancy today. Cupcakes do look nicer and taste better with the right kind of frosting. Since I had cream cheese in my fridge, I made a chocolate cream cheese frosting with a hint of kahlua again. The cupcakes with frosting were so delicious that I ate two at one go – so much for trying to cut down on sugar. This is what happens when you love what you bake! Nutrition per cupcake Ingredients for the cupcake 120g unsalted butter (room temperature) 100g …

Fresh strawberries cupcakes

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Strawberries are one of my favourite fruits and I love it when they are in season. There are just so many things you can do with strawberries and they make good “accessories” for food styling too. I’ve never been a fan of frosting; partly because I find it too sweet and also messy when it comes to using the piping bag. However, my latest obsession is whipping cream. It’s light and easy to work with and the best thing is that it doesn’t make the cake feel as heavy and sinful compared to buttercream. Since strawberries are on sale at the supermarkets this week, I’ve decided to make fresh strawberries cupcake. Instead of making a plain vanilla cupcake with fresh strawberries, I added lemon zest for an extra flavour. Everyone loved the cupcakes and they looked so pretty with the whipped cream frosting. Hope that you’ll enjoy it as much as we did! Nutrition per cupcake Ingredients for the cupcake 200g self-raising flour 120g unsalted butter (room temperature) 100g caster sugar 2 eggs 150ml buttermilk …

Coconut cream cake

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My latest obsession is making layered cake – it just looks so fancy with the cream and frosting. Since tonight I’ll be having a thai dinner party at my place, I decided to make a coconut cream cake. This cake is simple to make, just that there are quite a number of steps involved and lots of washing. The cake tastes amazing which makes everything worthwhile! There are three major steps in making this cake. First, the cake of course. Second, the syrup that drizzles over the cake. Last of all, the cream that goes around the cake. I used two 7″ round cake tins for the cake because I’m bad at dividing the cake into two. Nutrition per slice (One cake serves 10) Ingredients for the cake 150g unsalted butter (room temperature) 150g caster sugar 330g self raising flour 4 eggs 270ml coconut milk (1 can of coconut milk) 1 tsp vanilla essence Ingredients for the syrup 50ml coconut milk 50ml water 40g caster sugar Ingredients for the frosting 300ml whipping cream 50g caster …