Year: 2018

Peanut butter cupcakes

Published by

Peanut butter and chocolates are my nemesis. I love peanut butter so much that I eat it by the tablespoon straight from the jar – so much for being a dietitian. This is why I banned myself from buying peanut butter unless absolutely necessary. Two weeks ago my friend gave me a jar of peanut butter and to save myself from “inhaling” it, I’ve decided to make peanut butter cupcakes with chocolate ganache. Because peanut butter are quite dry and very dense, the tricky part is for the cupcakes to remain moist. So I’ve turned to one of my favourite ingredients – buttermilk. You can get buttermilk from the store or you can make your own. I don’t see much difference honestly so I usually make up my own buttermilk using full cream milk and white vinegar. When the cupcakes were baking in the oven, the whole house smelt like peanut butter – absolutely divine. Once the cupcakes were cooled, I made chocolate ganache and spread it over the cupcakes – an absolute matchmake in …

Flourless chocolate and pear cake

Published by

My first ever gluten-free baking! I’ve never ventured into gluten-free baking mainly because there are never a need to. But a few of my friends have coeliac disease so I decided to make a gluten-free cake for them. So what exactly is gluten? It is actually a protein that is found in wheat, rye, barley, soy. Gluten plays an important role in baking. It’s like a binding agent that helps the dough become more elastic and chewy. Without gluten, the texture of the baked goods tend to be harder and less chewy. For my little experiment, I’ve adapted the recipe from BBC Good Foods. This recipe requires the whisking of the egg whites help create a nice moist texture to make up for missing gluten. I used Lindt 70% dark chocolate and kahlua (or you can use any coffee liquor or brandy) for a nice little hint of alcohol. The cake turned out to be moist and absolutely delicious. This will be my go-to gluten free cake. Nutrition per cake Ingredients 85g unsalted butter 85g …

Key lime pie

Published by

I made pavlova for a party on ANZAC Day and had six egg yolks left over from it. Since my uncle passed me a bunch of limes from his garden, I thought why not make a key lime pie. Key lime pies are super easy to make and almost fool proof. All you need is digestive biscuits or graham crackers, butter, honey, lime, condensed milk and egg yolks. I’ve always loved the sweet and sour combination of this dessert. The sour punch from the lime makes it refreshing and combined with freshly made whipped cream – pure divine. I was very impressed when the pie was done that I went to buy flowers specially for the photo shoot. Thank goodness my housemate wasn’t at home when I was taking the photos because I looked absolutely insane lying on the ground, climbing onto the chair, squatting just for the perfect shot. When I was done with my crazy photo shoot, digging into the pie was such a treat! I had to control myself to one slice …

Anzac biscuits

Published by

I love festive baking – it gives me a reason to bake even more and doesn’t make me feel bad for procrastibaking. Two more days to Anzac day and I’m keeping up with the tradition of making Anzac biscuits. The traditional Anzac biscuits are oats with desiccated coconuts. But I like my biscuits to be fancy so I’ve added cinnamon, dried cranberries and white chocolate. One good thing about Anzac biscuits is that it is super easy to make and you don’t need to rest the dough overnight. So all it takes is one big bowl to mix all the ingredients in and then rolling it out into little cookies. Nutrition per biscuit (one batch makes 50) Ingredients 180g rolled oats 150g plain flour 80g caster sugar 60g desiccated coconut 100g honey 100g unsalted butter 1 tsp bicarbonate soda 2 tbsp hot water 30g dried cranberries 30g white chocolate Directions Preheat the oven to 160 degrees Place the oats, flour, sugar and coconut in a bowl and mix to combine Place the honey and butter …