Baked Oatmeal Snack Bars

It’s been a crazy week. I’d just finished my exams. Can I say happiness? It’s been a really tough week and I was pretty stressed out. So stressed to the point I suffered from a pretty bad sore throat. That means no sweet treats for now. :( But I promise, on Monday, I will cook up a sweet treat, even if I can’t eat it at all. Except for a bite, or two, or maybe a small portion? XD  

So today, we have oatmeal snack bars! Now, don’t look at me as if I’m crazy and slowly retreat from this snack. It really is healthy, nutritious, and tastes good! (my youngest sis doesn’t believe me though.) My 2^nd sis, on the other hand, loves it! Really! She took a bite and asked for more!

This recipe is very versatile and you can use your favourite type of nuts, fruits or even add chocolate chips like me! All you need to make it is a bowl, a spoon and the ingredients. Mix it all up, pour it in a pan, bake it and voila! There you have it, your healthy and delicious treat.

Baked Oatmeal Snack Bars, adapted from Kath Eats Real Food

Ingredients:

1 1/2 cups rolled oats
1/2 cup chopped almonds [or any nuts you like]
1/2 cup dried fruit (any you like)[I substituted it with chocolate chips]
1/4 cup black sesame seeds [or any seeds you like]
1 tsp cinnamon
1/4 tsp salt
1 1/4 cups milk(whole, skim, up to you)
1 egg
1 tsp vanilla
3 tbsp dark brown sugar* 

Method:

1. Preheat oven to 180C/350F.
2. Mix dry ingredients.
3. Add the milk, vanilla and egg with the dry ingredients. Stir until combined.
4. Pour into a 9×9 baking dish either coated in cooking spray or lined with parchment.
5. Bake for 40 minutes.
6. Cut and serve.
*For the original recipe, the sweetness of oat bars came from the dried fruits, so add in 1/4cup to 1/2 cup sugar if you like. (I know I didn't add in a lot of sugar)
  

 rawr!(aka product of a bored girl + camera)

Family Breakfast - Croque Madame

Exams are coming soon. Don't ask me why I still woke up early in the morning to cook breakfast when I could have been studying. I'd just been eyeing this recipe for quite a while and thought, why not?
Anyway, I made up for it by spending my entire afternoon studying. :)

Instead of the sunny-side ups I usually do for my family, I decided to take a chance and try eggs over easy. The steps seem easy. As you can see in the picture above, that is how eggs over easy should look like. (And that was my first attempt ever! *pumps fists in the air*) However, I am sad to say my 2nd and 4th egg failed. Anyway, practice makes perfect, so I'm going to practice when I can. :)

this is what i mean.

Of course, you can have lettuce at the side(if you're health conscious like me), or load it up with streaks of bacon, like the rest of my family. Anyway, I've got some studying to do. Toodles!

Bechamel Sauce, adapted from Eggs by Jodi Liano
Ingredients:
2 tsp butter
2 tbsp flour
1 cup milk
salt and pepper to taste
pinch of nutmeg

Method:
1. In a saucepan, melt the butter over medium heat.
2. Add flour and whisk until well incorporated, about 1 minute.
3. Reduce the heat to medium low, add the milk and whisk constantly until it comes to a boil and thickens, about 2-3 minutes.
4. Season the sauce with salt, pepper and nutmeg.

lettuce on the side with a little extra virgin olive oil...yum:)

Croque Madame, adapted from Eggs by Jodi Liano
Serves 4
Ingredients:
Bechamel sauce (See recipe above)
8 slices good quality bread(white or wholemeal, up to you!)
3 tbsp butter, at room temperature
1 tbsp Dijon mustard
125g of gruyere cheese (I used mozeralla and cheddar)
8 slices of thin country ham
4 eggs
salt and pepper to taste
2 tbsp parsley

1. Prepare the bechamel sauce and keep warm.
2.  Lay the bread on a work surface and, using 2 tbsp butter in total, butter one side of each slice. Turn 4 slices over and brush it with mustard.
3. Heat a large non-stick frying pan or griddle over medium heat. Lay the bread, without the mustard, buttered side down. Spread each slice with a spoonful of bechamel sauce. Cover with enough cheese and top each with 2 slices of ham. Put one of the remaining bread slices(with mustard), buttered side up on top of the ham.
4. Cook until the cheese is melted and the bread is nicely browned on both sides, turning once, 3-4 minutes. Press gently on the sandwiches to help melt the cheese.
5. Meanwhile, spread the remaining butter in another large non-stick frying pan. Crack the eggs into the pan (as many as your pan can accomodate, I did it 1 by 1) and sprinkle with salt and pepper.
6.[if you're making sunny side up] Cook until the whites turn opaque, 2-3 minutes.
   [if you're making eggs over easy] You'll notice that the eggs have 3 parts, the yolk, the inner white and the outer white. Once the outer white is cooked, take a deep breath and flip the egg over. START PANICKING! No, just kidding. Let the egg cook for about 30 seconds to 1 minute. If you're doing it right so far, you won't be seeing any runny yolk in the process.
7. To serve, place the sanwich on a place, top with a little bechamel sauce and place the egg on top. There you have it!

Wholemeal bread, wholesome breakfast

Happy Easter, everyone! How was your Easter? Mine was pretty fun, although I didn't really take part in many Easter activities such as painting eggs, eating chocolate bunnies or whatsoever. Instead, I made bread, again.:)
As I mentioned before, I have had a sudden interest in baking bread. I mean, the colourful world of sugary sweet treats is fun and all, but bread-making isn't all that boring either. In fact, it is pretty diverse. There are so many different breads to make, from all sorts of cultures and cuisines. There's Italian breads like ciabatta, French brioches, Jewish flatbread and the list could go on and on.
This wholemeal bread has a similar taste to the amish bread I made a while back. But I'd prefer this recipe. It is more balanced in terms of the nutty flavour the wholemeal brings to it. I don't think I'm gonna be buying wholemeal bread from the stores already.  

50/50 recipe, adapted from Simply Good Bread by Peter Sidwell
Ingredients:
250g plain wholemeal flour
250g strong white bread flour
1 1/4 tsp salt
1 tsp fast action/easy-blend yeast (instant yeast)
1 1/2 tsp granulated sugar
350ml water
25g butter/ 25ml oil ( I used olive oil)

Method:
1. Weigh out the wholemeal flour. Sift in bread flour.
2. Add in salt, followed by yeast and sugar.
3. Add in water and oil/butter.
4. Mix together with your hands it forms a smooth dough. When it comes away from the dough and onto your hand easily, transfer it to a lightly floured work surface.
5. Continue to knead until smooth.
6. Return the dough to the bowl, cover with a clean, damp cloth and leave to prove in a warm place for 30-40 minutes.
7. Return dough to the work surface and shape your desired loaf.
8. Place the bread in a baking tray or non-stick loaf tin and leave it somewhere to prove and double in size again.
9.Preheat the oven to 200C and bake the bread for 30 minutes or until it has turned golden on top.
 

Cookies and Cream Ice-cream

 

I love ice-cream! In Singapore, the weather is usually terribly hot and dry. Trust me, there is nothing better than slurping down an icy-cold, creamy treat on a scorching hot day. Ice cream can be conveniently found in convenient stores, provision stores. You can even spot ice-cream carts around Singapore, selling an variety of ice-cream flavours and you can choose to have it in a cup, cone, with biscuit or bread.

One of my favourite flavours of ice-cream is cookies and cream. I especially love to eat the ice-cream and dig out the cookie bits, saving it for last. *giggles*

 I was quite surprised when I first saw this recipe online, because... it’s just too easy! Traditional ice-cream recipes I’ve seen comprise of double cream, milk, egg yolks, etc. But this recipe is way beyond simple. It comprises of only 2 ingredients for the ice-cream base! That’s right, TWO ingredients!

I would definitely make this ice-cream again, although I wouldn’t use honey as a sweetener the next time. I’m fine with it, being the health food freak, but it doesn’t really settle on my sister’s palate.

Cookies and Cream Ice-cream(adapted from Instructables )

Ingredients:

2 cups whipping cream

½ cup honey

1 vanilla bean(split lengthwise)

2.5 ounces of oreo cookies ( cream can be used if wanted)

Method:

1. Whip about 1 1/4 cups of whipping cream until stiff peaks form.

2. Heat honey over low heat until runny and add remaining cream. Stir together until well blended.

3. Scrape the seeds of the bean into the honey mixture.

4. Add the honey mixture into the whipped cream and mix well.

5. Pour it into a freezer-safe container and cover. Freeze for 6 hours.

6. Enjoy!

A Loaf of Bread

  If you were to ask me about my bread-baking experiences, I'd tell you they are limited and half of them gone wrong. With the exception of my cinnamon rolls that always turned out well and quick breads that I did for breafast, such as scones and biscuits, my attempts and making dinner rolls were never good. The first time I tried making bread, I made French bread rolls that were as hard as rocks. Eugh! Let's not even mention it. The second time, I tried to make dinner rolls, but then they were a tad undercooked. As a result, the bottom half of the rolls were all doughy.

  But today, I can finally say, SUCCESS!!!!!!!!! *punches fist in the air and does a celebratory dance* Oops, pretend you never saw that happen. I can finally say that I can bake bread, one entire loaf at that! I was(and still am) pretty proud of myself. I substituted a part of the bread flour for wholemeal flour(my attempt at healthy eating) and I think it's alright. My sister & mum said it was nice and I guess its alright. Oh, I also brushed the top of the bread with honey. That is one cool idea I picked up from Bakingdom. Do try it out!
  Now, I think I'm on roll. A breadmaking one, so you should know what my next post will be about. UNICORNS! just kidding!!!!

Amish White Bread recipe, adapted from Allrecipes
Makes 1 loaf
Ingredients:
1 cup water
20g sugar
6.5g instant yeast
3/4 tsp salt
2 tbsp vegetable oil
100g wholemeal flour
310g bread flour

Method: 
1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. 
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour. 
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. 
5. Brush the top with honey. (optional)
4. Bake at 350F/175C for 30 minutes. 

Chocolate Cake

Exhausted. Yes, I really am. It's only been half a term and I'm as busy as a bee. Make that two bees. I guess you could say I'm getting used to the crazy schedule now and trying to manage my time well. I mean, after a long crazy week of mugging, I want some me-time! Which means reading a good book, or baking chocolate cake. The latter is equivalent to eating it as well.

I love chocolate! Especially dark chocolate and milk chocolate. I really love the rich, dark, bittersweet chocolatey taste in dark chocolate. And when I want something not too adulterated, I have milk chocolate! I'm not a huge fan of white chocolate though. I have a sweet tooth, but it's not THAT sweet.
Did you know that eating chocolate has health benefits as well? That's right, research has shown that dark chocolate is really good for you! Dark chocolate helps to lower your blood pressure and LDL cholesterol. On top of that, it stimulates endorphin production & contains serotonin.. In other words, it makes you happy(ier)! Of course, if you're eating it for health reasons, do note that "moderation" is the operative word here. One more thing you might not know! Washing down dark chocolate with milk will interfere with the absorption of antioxidants in the chocolate!

Sandy's Chocolate Cake, adapted from Allrecipes.com
Ingredients:
495 g packed brown sugar
170 g butter or margarine, softened
3 eggs
1 1/2 tsp vanilla extract
250 g all-purpose flour
50 g baking cocoa
10 g baking soda1/4tsp salt
1 cup yoghurt(I used in place of sour cream)
1 cup boiling water

Method:
1. In a mixing bowl, cream brown sugar and butter.
2. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Blend in vanilla. 
3. Combine flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture. Mix on low just until combined. 
4. Stir in water until blended. 
5. Pour into 2 greased and floured 9-in. round baking pans. Bake at 350/ 175C degrees F for 35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely.

NOTES: I used a 6-inch cake tin, then I used to rest of the batter to bake cupcakes.
1. Cupcakes bake for about 15-20 minutes at 175C.

Chocolate Frosting Recipe, Recipe by Danelle
Ingredients:
125g chocolate, chopped (sweet or bittersweet chocolate can be used)
1 can Nestle cream
50-80ml of yoghurt(depending on consistency)
Icing sugar(depending on consistency and personal preference for sweetness)


Method:
 1. Heat the cream over a medium-low fire until it starts bubbling. Take it off the heat.
2. Add in chocolate. Mix it until well incoporated.
3. When the chocolate has cooled slightly, add in yoghurt. Then add in icing sugar. 
4. Leave the frosting in the fridge to settle. This makes it easier to handle for frosting.
5. Frost your cake!

CNY Preparations: Pineapple Tarts

It's that time of the year again, when you meet your relatives you are usually not in contact with. You receive lots of money if you're single(Applies to me! Hehe! Ka-CHING!), you eat lots of snacks and good food. That's right, It's Chinese New Year!

I absolutely LOVE the festival! It's amazing that even though I don't really meet my cousins(due to distance and how we're quite busy) I'll meet them at least once and catch up. And of course, there's the food! Reunion dinners, Bakwa(a sort of meat jerky) and lots more!

This year, in my sweet 16th year, I decided to bake for CNY. What should I start with? Pineapple tarts. It is a seemingly simple treat to bake. However, don't judge a book by it's cover. It's quite tedious, especially since it's made in big batches. That's why I roped in my sister and mum to help me with the wrapping of tarts.

It was a fun process and my family loved it. So much so that they were not very happy in sharing it with my relatives who visited us for dinner. We planned to hide the tarts before my relatives arrived, but well, they arrived earlier than expected. This was a conversation I had with my sis when I told her our relatives had arrived(a little too soon).

Me: Our aunt and uncle and their kids have seen our pineapple tarts!!!!!

Youngest sis: So?
Me: They'll eat it, and less tarts for you! (Like duh!)

Youngest Sis: HUH! *jaw drops in horror*

I used Red Man brand of pineapple jam from Phoon Huat because I am seriously not ready to make pineapple jam from scratch.*shudders* Maybe another CNY. Do pre-roll the jam before making the pastry. And chill the jam. It's much easier to handle it when cold.

 Well anyway, in order to make it up to them, I promised to make another batch of pineapple tarts. Just as well. I've got leftover pineapple jam and I have other recipes that I'm keen to try.

On a side note, the pastry can be used for open-faced tarts. As for how to wrap the tarts and how to make the rose design... That'll be for another post. I'm tired...

Hope you enjoy this recipe, 新年快乐（Chinese for Happy New Year!)

Pineapple Tart Pastry Recipe

(adapted from The Little Teochew)

- 200g plain flour

- 25g corn flour

- 1/4 tsp salt

- 140g cold, unsalted butter

- 1.5 egg yolks, beaten

- 1.5 tbsp cold water (or iced water)

- 3 tbsp icing sugar**
- 1/4 tsp cognac or pure vanilla extract
- For glaze, mix 0.5 egg yolk + 0.5 tbsp water(optional)

1. Sift the flours, icing sugar and salt. Mix well to combine.

2. Using the pointed ends of a fork, rub the butter into the flour until it looks like fine bread crumbs. If necessary, use fingertips to continue rubbing lightly the bigger pieces into finer pieces.

3. Beat together egg yolks, cold water and vanilla extract. Add it into the butter-flour mixture. Using your finger tips, gently coax all the crumbs into one large dough ball. Do not knead. As long as all the crumbs come together, stop. 

4. Chill in the fridge for about 10mins, covered. Then, wrap the dough with jam. Glaze the tarts(optional. I skipped this step because the pastry brush was ruining the rose design).

5. Bake at 160°C for 20 minutes, turning the tray halfway through baking. According to the original recipe, when placing jam onto the pastry, take caution not to smear jam onto the sides as this will easily “burn” and render the sides of the pastry (the flowery design) darker.

Lemon Drizzle Cake

"Can you bake lemon drizzle cake plssssss?" was what my sis texted me right after I told I was going to bake today. Considering the fact that she did not have a chance to eat my gingerbread cookies and that I had a few lemons in the refrigerator, I said "yes".
I love lemon cakes, I love it's tangy, lemony flavour. The lemon sugar topping in this recipe is amazing! It's crunchy and gives the cake an extra boost with the lemon flavour.

Lemon Drizzle Cake Recipe, adapted from The Godess' Kitchen

Ingredients:
2 small unwaxed lemons, scrubbed
275g granulated sugar
175g unsalted butter, softened(plus extra for greasing)
200g self-raising flour
1/2 tsp baking powder(which I omitted)
3 large free-range eggs

Method:
1. Preheat the oven to 180 degrees Celsius. Grease a 2lb loaf tin.
2. Finely grate the zest of the lemons.
2. Cream butter and 175g of sugar until light and fluffy.
3. Add in eggs, one by one, then add in lemon zest and mix until well combined.
4. Sift in flour and baking powder and mix until well incorporated.
5. Spoon cake batter into prepared tin and level the surface.
6. Bake for 35 minutes(I had to bake mine for 40 minutes) or until well-risen and golden brown. Remove from oven and leave to cool in tin for 5 minutes.
7. Squeeze one of the lemons to get about 3tbsp of lemon juice and mix it with the remaining 100g of sugar.
8. Turn the cake out of the tin the right side up. Poke about 50 holes in the cake with a skewer and gradually pour the lemon sugar around the top and sides of the cake. Enjoy.

Oreo Cheesecake

I LOVE cheesecake. It's one of the best desserts ever invented! I love the sweetness, creaminess and richness of cheesecakes. One thing I don't like about my cheesecakes, though, is it being too heavy. I have an aversion to overly-rich, heavy cheesecakes. Don't ask me why, I just find the creaminess to be overpowering an it leaves me with no appetite for more.
Since it was Oreo cheesecake, I decided to use an Oreo biscuit crust instead of the graham cracker crust stated in the recipe. I mean, it's Oreo cheesecake for a reason right? So I decided, load it up with tons of Oreos! Also, I had my doubts with this recipe.  I was worried it was going to be overly dense with the amount of heavy cream needed. But these doubts were instantly cleared once I tasted the cake. This recipe's a keeper.

Oreo Cookies and Cream No-Bake Cheesecake Recipe, adapted from Bakers Royale
Crust
1 1/2 cup crushed graham crackers(I used Oreo biscuits, and I added more cookies than stated as the crust mixture was still wet after mixing all the ingredients)
1/4 cup packed light brown sugar
7 tablespoon unsalted butter(melted)
1. Combine Oreo biscuits with sugar.
2. Add melted butter and blend until combined.
3. Press into 8inch springform tin. Set aside.
Cheesecake
2 ¼ cups heavy cream
1 pound(450g) cream cheese, softened
2/3 cup sugar
½ teaspoon salt
1 tablespoon lemon juice
1 1/2  teaspoon vanilla essence
¾ cups Oreo Cookies, crushed
Method:
1. Beat heavy cream until medium peaks form. Set aside.
2. Add cream cheese, sugar, salt, vanilla essence, lemon juice to a bowl and beat with a paddle attachment until smooth (approximately 3-5 mins). If you do not have a stand mixer or a paddle attachment a hand beater will work as well, but will take twice as long to achieve a smooth consistency.
3. Add cream cheese mixture to heavy cream and beat until incorporated.
4. Gently fold in crushed Oreo cookies.
5. Fill the pan with a slight mound at the center, as the cheesecake will become slightly sunken at the center.
6. Refrigerate for at least 6 hours to set or overnight for best results.
7. Remove from refrigerator and garnish with Oreo cookies if you wish.
NOTE: Do not leave this cake out of the fridge too long as it does not hold its shape for too long.

Butter Cookies

I remember as a kid, I loved to eat. Well technically, I'm a teen now, and I still love eating. Ok, where was I? Ah yes, back to the days of my childhood. I had a sweet tooth and I couldn't stop helping myself to whatever delicious snack that was in the fridge or on the dining table. I can still remember how I would sneak a bite at the crackers or biscuits my grandmother would store in the biscuit tin. I also remember how I got scolded for snacking before dinner after that. Hehe!

Anyways, back to my point. These cookies were one of the first few recipes I used when I first started baking. My mum got it from her colleague who was good at baking. I remember how I eagerly put my first batch into the oven to bake, how I was nervous about how they would turn out. But within minutes, my kitchen was filled with the smell of butter goodness. Oohlala!When they were done, I was so excited! my first batch of cookies were done! After taking one bite (or maybe more) of these cookies, I had found my perfect cookie!(or one of my many perfect cookies)

Ever since then, this has been a recipe that I fall back on when I need a quick snack.

Butter Cookies Recipe, from my mum's colleague

Ingredients:

250g butter

230g caster sugar
1 egg
1/2 tsp vanilla essence

500g self-raising flour

70g almonds (optional)

Method:

1. Preheat oven to 180degrees Celsius
2. Cream butter and sugar until light and fluffy.
3. Add egg and vanilla. Mix well.
4. Sift in self-raising flour. Mix until ingredients are well incorporated.
5. Add almonds, if using. Mix well.
6. Roll out dough and use a cookie cutter to cut out the cookies or roll them into small balls.
7. Use a fork to flatten them.
8. Bake for 10-15 minutes, or until golden brown.

NOTE: I made other shapes with the same cookie dough, and you can to. It's so flexible, you can make heart-shapes, sprinkle sugar over the top or even add chocolate chips.