Overnight Matcha French Toast

Ingredients:

2 pieces 1-inch thick slices of overnight bread

Custard:

4 g. Matcha powder

1/2 tbsp. hot water

2 eggs, medium

1 1/2 tbsp. honey

70 g. milk

15 g. whipping cream

1/2 tsp. vanilla extract

A dash of salt

For cooking:

2 tbsp. unsalted butter

Methods:

(A)  Prepare the custard:

• Mix matcha powder with hot water to form a thick paste.
• Whisk eggs and honey until combined and no more lumps from the egg whites.  Add the matcha paste, milk, cream, vanilla and salt and whisk again until the custard is smooth and no lumps.

(B)  Soak the bread slices:

• Arrange the bread slices on a dish/baking pan, which is just nice to fit the bread.
• Pour the custard mixture over the bread slices.  Cover and let them refrigerate for at least 4 hours or up to 24 hours (no longer than that).  Remember to flip the bread 2-3 times during this soaking time to make sure they are evenly soaked on both sides.
• By the end of soaking, you will see that almost all of the custard has got soaked up by the bread slices.

(C)  Cooking:

• Heat up a non-stick pan over medium heat. 
• Melt 2 tablespoons of unsalted butter in the pan.
• Place the bread slices on the pan and fry over medium-low heat until the edges looks set and dry, but the center is still custardy about 3 minutes.  Control the heat.
• Flip the French toast over and cook the other side until the center springs back lightly when you press on it, about 2-3 minutes.

(D)  To serve:

• Place the French toast on a serving dish/plate.
• Drizzle with maple syrup.
• Dust with Matcha powder.
• Other ideas of serving are with fresh fruits, granola, whipped cream or anything of your preferences.
• Let's indulge...

This recipe is adapted from 'What to Cook Today' with slight adjustment to suit my preference.

No Bake Oreo Cheesecake Bites

Ingredients:

150 g. Crushed Oreo cookie OR 15 pieces Oreo cookies

110 g. cream cheese (slightly softened)

1/3 cup icing sugar/powdered sugar

150 g. semi-sweet chocolate (melted)

50 g. white chocolate (melted)

Methods:

1. If you are using Orea cookies, add the cookies to a blender or food processor and blend until the mixture resembles crumbs.  Transfer to a mixer bowl.
2. Add the cream cheese and icing sugar, mixing on low speed just until the mixture comes together evenly.
3. Cover the bowl with plastic wrap and refrigerate for 2-3 hours so the mixture will firm up.  Alternately, place in the freezer for about 30-45 minutes to chill.
4. Once the mixture has chilled, roll into balls and dip in melted semi-sweet chocolate, then placing them on a parchment-lined baking sheet so the chocolate can harden.
5. Drizzle with the melted white chocolate and refrigerate until the chocolate has set.  I place the tray in the refrigerator for it to harden as in the country where I am from, the weather is too hot and it is not possible to place them under room temperature.  
6. Once the cheesecake bites has harden, I place them in an airtight container and immediately place them back into the refrigerator.

This yummylicious no-bake sweet treat is adapted from 'THEBUSYBAKER.CA' by Chrissie Baker with a slight adjustment to suit my preference.

Scottish Shortbread

 

Ingredients:

250 g. plain flour (sifted)

65 g. cornflour/cornstarch (sifted)

100 g. caster sugar/superfine sugar

1/4 tsp. salt

170 g. unsalted butter (softened and cubed)

Decorations:

Colourful chocolate rice crackers

Gold rice

Sprinkles

Methods:

1. In a mixer bowl, whisk together the plain flour, cornflour, sugar and salt.
2. Add the butter and use a pastry cutter to mix until resembles coarse breadcrumbs.  You can also use your fingertips, I did not use as I have warm fingers.
3. Bring the dough together into a dough with your hands and place onto a lightly floured surface.
4. TIP: If the dough is too crumbly to bring together with your hands, add milk (about 1/2 tbsp. at a time to make it more manageable.
5. Knead until soft, then roll out to a thickness of 1cm.  Don't worry if the edges crack, just form them back together with your fingers.
6. Cut out shapes using a cookie cutter and place them onto the lined baking tray.
7. Decorate the tops with colourful chocolate rice crackers, gold rice and sprinkles; or just decorate with tines of a fork, and sprinkle with granulated sugar.
8. Bake in a preheated oven of 170 degree Celsius for 20-30 minutes, or until firm to the touch and lightly golden around the edges (but still very pale).
9. Allow to cool for 5-10 minutes before transferring them to a wire rack to cool completely.

Notes from the author:

• Scottish shortbread stays fresh, kept in an airtight container, at room temperature for up to 1 week.
• Cookie dough can be wrapped in clingfilm and kept in the fridge for up to 5 days, or frozen for up to 3 months.  Thaw overnight in the fridge before using.

This recipe is adapted from 'marshabakingaddiction.com' with a slight adjustment to suit my baking preference.

Classic Homemade Hot Chocolate

It's The Christmas Season!  Homemade Hot Chocolate has always been my favorite beverage.  Being homemade, I can get to enjoy a cup of 'not-so-sweet' but still delicious Hot Chocolate while watching Hallmark Christmas Movies in the comfort of my sweet home ~ smile ~

Ingredients: (serves 1)

1 cup milk

1 1/2 oz. dark chocolate

1 tbsp. unsweetened cocoa powder

1/4 tsp. instant espresso (optional - I did not use)

1/4 tsp. vanilla

Marshmallows/whipped cream, for topping

Methods:

1. In a small pan, whisk together milk and dark chocolate in low heat until the chocolate is melted and fully mixed.
2. Add cocoa powder and continue whisking until mixed through.
3. Turn off the heat, add vanilla and instant espresso, and whisk until fully incorporated.
4. Pour into a cup, top with marshmallows or whipped cream.
5. Serve immediately.

I adapted this delicious recipe from 'www.thesweetsavorylife.com'.

Stir-fried cabbage with glass noodles

 

Ingredients:

1 bunch glass noodles

1/4 head cabbage (sliced into 1" pieces)

2 dried chili (cut into 1" sections)

3 cloves garlic (chopped)

1 1/2 tbsp. cooking oil

Pinch of chicken stock granules

Sauce:

2 tbsp. light soy sauce

2 tbsp. water (you might not need to add water if you boil your glass noodles)

1/2 tsp. dark soy sauce (for colour)

Dash of sugar

Methods:

1. Soak glass noodles in room temperature water, according to instructions until al-dente.  Drain and cut into 3" strands.  You might need to boil them depending on the type you are using.
2. Mix the sauce ingredients in a small bowl and set aside.
3. In a medium-high heated wok, add oil and swirl to coat the wok.
4. Add the dried chili and garlic, stir until fragrant.  Add cabbage and a pinch of chicken stock granules.  Stir and cook for 2-3 minutes, to coat evenly with oil until the cabbage starts to turn tender.
5. Add the glass noodles and pour in the sauce.  Stir and cook until the sauce is absorbed and the cabbage turns tender.  Lower the heat and taste for correct seasoning.  If needed, add chicken stock granules.
6. Transfer to a serving dish and serve!

Notes:  

• The amount of cabbage and glass noodles combination is according to your own preference.  Feel free to add more of either one of them.  I prefer more cabbage.
• I use chicken stock granules instead of salt.  You can use either one for your cooking.

This recipe is adapted from 'Omnivore's Cookbook' with slight adjustments to suit my cooking preference.

Lemon Crinkles

 

Ingredients:

1/3 cup caster sugar 

Zest of 1 whole lemon

115 g. unsalted butter (softened)

2 eggs

280 g. plain flour (sifted)

1/2 tsp. baking powder (sifted)

1/2 tsp. baking soda (sifted)

1/4 cup fresh lemon juice

For dredging the cookies:

Granulated sugar

Icing sugar

Methods:

1. In a mixer bowl, add sugar and lemon zest.  Rub them together with the back of a spoon to release lemon oil.
2. Add butter and beat using a stand mixer until light and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. Add the sifted flour, baking powder and baking soda into the mixture.  Mix gently with a spatula.  
5. Then lastly, add in the fresh lemon juice. Mix until well combined.
6. Cover and let it sit in the freezer for 30 minutes.
7. In 2 separate bowls, add one with granulated sugar and another with icing sugar.
8. Scoop about a tablespoon of the cookie dough (I use ice cream scoop), round it into ball.  Dredge in granulated sugar, then in icing sugar.
9. Place on lined baking sheet.  Repeat until all is done.
10. Bake in a preheated oven of 170 degree Celsius for 10-12 minutes.
11. Let it cool in the pan over a wire rack.
12. Serve and enjoy!

I adapted this recipe from 'Savor Easy' with a slight adjustment to suit my baking preference.

Homemade Vanilla Pudding

Ingredients: (serves 1)

1 cup milk

1 1/2 tbsp. granulated sugar (taste, add more if you prefers sweeter)

1 1/4 tbsp. cornflour/cornstarch

Dash of salt

1/2 tsp. vanilla extract

1/2 tbsp. unsalted butter

Methods:

1. Heat milk in a small pan/pot over medium heat until bubbles form at the edges.
2. Mix sugar, cornflour/cornstarch, and salt together in a small bowl.
3. Add the mixture to the hot milk, a little at a time, stirring until thick enough to coat the back of a spoon.
4. Remove pan/pot from heat, and stir in vanilla and butter until well incorporated.
5. Pour the pudding into a serving glass.  For best results, chill pudding in the refrigerator before serving.
6. Enjoy!

This recipe is adapted from 'allrecipes.com' by Rosemary.

Simple Egg Foo Young

Ingredients:

(A)  For the Egg Foo Young

3 eggs

Dash of chicken stock granules

1 cup Napa cabbage (thinly sliced)

Some red carrot (peeled and shredded)

2 pieces chicken ham (sliced)

1 tsp. cornflour +1 tbsp. water

Cooking oil (for frying)

(B)  For the gravy

1/3 cup chicken stock

1 1/2 tsp light soy sauce

1 1/2 tsp. oyster sauce

Dash of sesame oil

1 tsp. cornflour + 1 tbsp. water

Methods:

1. In a large bowl, whisk in eggs, chicken stock granules and cornflour mixture.
2. Add in chicken ham, Napa cabbage and red carrot; mix them all together.
3. In a heated wok, add 1 tablespoon of cooking oil, add a ladle of egg mixture to the wok.  Cook until golden brown on both sides.
4. Repeat with the rest of the egg mixture.
5. To make the gravy; in a small saucepan over medium heat, add the chicken stock, light soy sauce, oyster sauce and sesame oil.  Stir to mix and when it starts to boil,  add in the cornflour mixture, then stir until thickened.  Pour into a small bowl and set aside.
6. Serve the egg foo young on a plate, and drizzle the gravy on top. Enjoy!

This recipe is adapted from 'CiCiLi' with adjustments to suit my cooking preference.

Light Dragon Fruit and Coconut Milk Agar-Agar

 

Ingredients:

(A)  Coconut milk layer

25 g. granulated sugar (add up to 30 g. if you prefer it sweeter)

4 g. agar-agar powder

150 ml. water

150 ml. coconut milk

(B)  Light dragon fruit layer

60 g. granulated sugar (use up to 80 g. if you prefer it sweeter)

9 g. agar-agar powder

850 g. water

3-4 cubes dragon fruit

Methods:

1. For the coconut milk layer, in a medium pot, add sugar, agar-agar powder and water.  Stir to mix all the ingredients.
2. Boil using medium heat; stir continuously until it comes to a boil.
3. Add in coconut milk and continue to boil using medium heat while stirring continuously.  As soon as it starts to boil remove from heat.
4. Wet a loaf pan with water, pour the agar-agar mixture into the pan, remove bubbles at the top, and set aside to let it set.
5. Next is the light dragon fruit layer; in a pot add sugar, agar-agar powder and water. Stir to mix all the ingredients.
6. Boil using medium heat; stir continuously until it comes to a boil.
7. Add the dragon fruit and let it come to a boil, stirring continuously.  Remove from heat.
8. Strain the agar-agar mixture through a sieve into a jug.
9. Once the coconut milk layer has set, pour the dragon fruit mixture slowly over the coconut milk layer.  Remove bubbles at the top.
10. Place in the refrigerator for it to chill.
11. Cut and enjoy...

I adapted this recipe from 'Miss Ling's Kitchen' with adjustments to suit my preference.

Homemade Hot Chocolate

Seeping a glass of homemade Hot Chocolate with home baked cookies always makes me so happy, especially during this Season of the year. This year, I try out another Hot Chocolate recipe, and as usual, I can tailor the sweetness to my own liking.

Ingredients: (1 glass serving)

1 cup milk

1 tbsp. granulated sugar (I add half, taste along the way, and add again)

1 tbsp. unsweetened cocoa powder

2 tbsp. chocolate chips/button/chopped cooking chocolate bars

1-2 drops vanilla extract

Toppings:

Mini marshmallows

Grated chocolate

Methods:

1. Place milk, cocoa powder and sugar in a small saucepan.
2. Heat over medium-low heat, whisking frequently until warm (but not boiling).
3. Add chocolate and whisk constantly until the chocolate melt, and distribute evenly into the milk.
4. Whisk in vanilla extract.
5. Remove from heat and pour into a serving glass.
6. Add toppings and serve immediately.

Tips: 

• Want it extra rich? Add some half and half, I add some whipping cream.
• Want it less sweet? Use bittersweet/dark chocolate.
• Want flavored hot chocolate?  Add cinnamon, peppermint extract, a shot of espresso, or a drizzle of caramel sauce.

I adapted this yummylicious recipe from 'Celebrating Sweets' by Allison with a slight adjustment to suit my preference.

Whipped Shortbread Holiday Cookies

Christmas Season is always the BEST Time of the year for me and my family.  It is time for me to bake some Christmas goodies to enjoy in the comfort of our sweet home while watching Hallmark Christmas Movies... 

I kick start this year's Christmas baking with this Whipped Shortbread Holiday Cookies.  These cookies are soft and melt-in-the-mouth; and Simple Yet Yummylicious!  I am sharing this recipe with all my readers out there... hope you all enjoys baking them too.

Ingredients:

227 g. unsalted butter cookies (room temperature)

1/3 cup icing sugar/powdered sugar

1 3/4 cups plain flour (sifted)

1/4 cup cornflour/cornstarch (sifted)

a few drops of vanilla extract

Candied fruits, for topping

Methods:

1. In a mixer bowl, add butter.  Beat on high speed until the butter has turned a pale yellow colour and has achieved a super smooth texture.
2. Add in icing sugar and beat until well combined.
3. Add plain flour, cornflour and vanilla extract.  Beat on high speed until the dough has completely come together and developed a light and airy texture.
4. Scoop a portion of the dough, slightly roll to form a rough ball and place on a lined baking pan.  Press some candied fruits onto the top of each cookies.
5. Bake in a preheated oven of 160 degree Celsius for 11-13 minutes or until the cookies lose their sheen. Be sure to remove them from the oven before the edges begin to brown, so make sure to watch them carefully for the last 2 to 3 minutes they are in the oven. (Every oven is different, so this is good practice just to be safe).
6. Let them cool on the pan until they cool to room temperature.
7. Enjoy with a glass of delicious homemade hot chocolate, or your favorite latte, or a cup of freshly brewed tea or coffee!

This yummylicious recipe is adapted from 'The Busy Baker.Ca' by Chrissie Baker with a slight adjustment to suit my baking preference.