Friday, 22 May 2015

Blueberry and Apple Jelly & Strawberry Yogurt Sauce

 Let's have a toast, shall we ?!


My girl couldn't join her brother to cook a dish on Mother's Day.  So, as soon as her mid term exams ended, my girl borrowed a cookbook from the library and wanted to cook for the family. So call a dinner for the belated Mother's Day celebration. She bookmarked a few recipes but unfortunately she was unwell that weekend so shelved it off.

As I was flipping through the pages of the cookbook, saw this easy yet creative dessert. Here's sharing this 'not drinkable champagne' ... or rather Blueberry and Apple Jelly !


Recipe adapted from the cookbook :
LOW CARB REVOLUTION
Comfort Eating For Health By Annie Bell
With slight modification made as I've halved the quantity, replaced the gelatine leaves with gelatine powder.

Blueberry and Apple Jelly
Serves 4
Ingredients :
1/2 litre clear unsweetened apple juice
6 gram gelatine powder
100 gram blueberries
seeds from pomegranate to serve (optional)

Method :
Spoon 2 tablespoons of apple juice to a small bowl and sprinkle with gelatine. Stir to dissolve with a spoon. Set aside for about 3 minutes.

Pour the rest of the apple juice into a small pot. Use medium flame to boil.

Once boiled, off the flame. Pour the gelatine mixture into the pot, stir to dissolve completely. Leave to cool. (I leave about 5 minutes).

Pour the jelly solution into containers, glasses or serving bowls.

Stir in the blueberries which will float. Cover and chill for half a day or overnight in the fridge till set. Serve the jelly scattered with pomegranate seeds if wished.

Strawberry & Yogurt Sauce 

Since we also love the Mango & Yogurt Sauce here, I adapted the same recipe to make a small portion but using strawberries instead of mangoes and made slight changes.

For the fruits:
6 Strawberries - hulled and cut in halves
2 fresh Plum - stoned and pitted. Slice 12 wedges.
Instead of using skewers to make fruit kebabs, I used toothpick to secure them in pairs.

For the sauce:
80ml fresh strawberry  puree - remove the hull and discard, chopped small and lightly mashed with fork.
80ml thick plain yogurt (I used low-fat yogurt natural flavour)
Few drops of vanilla essence

1. To make the sauce, beat together the strawberry puree, yogurt and vanilla with an electric mixer.

2. Cover the sauce and place in the fridge until required.

3. Decorate and arrange the fruits on a serving tray/plate and serve together with a bowl of strawberry yogurt sauce.




Hee ... hee .. Do they look like glasses of champagne? So, here's a toast to the organisers & hosts of below theme events, cheers ^-^! And thank you for hosting the events !

"This post is linked to the event Little Thumbs Up (May 2015: YOGURT) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Cheryl of Baking Taitai
 

Also

I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young. 


And sharing with "Cook Your Books Event"

Cook-Your-Books

I'm submitting this post to Cook Your Books Event #23 [May 2015] hosted by Joyce of Kitchen Flavours

Friday, 15 May 2015

Fruit Kebabs with Mango and Yogurt Sauce

These mixed fresh fruit kebabs make an attractive and healthy dessert.  I supposed this is quite similar to fruit Fondue but served cold and healthier using yogurt sauce instead of rich chocolate sauce.  (good for a "weight-watcher" like me ... hee.. hee)

Pretty simple and easy to make ... so colourful, appetizing and attractive to guests if you're having some fun fruity party.



Recipe adapted from the cookbook "Desserts All Around The Year" by Martha Day.

Fruit Kebabs with Mango and Yogurt Sauce
Serves 4
120g Strawberries - hulled and cut in halves for bigger ones
2 large Bananas - cut bite-sized
1/2 Mango - peeled, stoned and cubed
2 Kiwi Fruit - peeled and cubed

(Feel free to adjust the quantity and to use your preferred fruits to make your kebabs : pineapple, apple, papaya, star-fruit etc.)

For the sauce
120ml fresh mango puree - peeled and pitted mango
120ml thick plain yogurt  (I used low-fat yogurt mango & peach flavour)
1 teaspoon caster sugar
Few drops of vanilla essence
1 teaspoon finely chopped mint leaves (omitted as don't have any in the fridge)


Method :
1. To make the sauce, beat together the mango puree, yogurt, sugar and vanilla with an electric mixer.

2. Stir in the chopped mint. Cover the sauce and place in the fridge until required.

3. Thread the prepared fruit on a 6 inch wooden skewers,  alternating the fruits.

4. Arrange the kebabs on a large serving tray with the mango and yogurt sauce in the center.



Well, this is so refreshing and fun dipping with the sauce. They liked it so much that we had another round the next day since we still have the fruits. But I only threaded half the quantity with skewers as they couldn't wait for all the fruit skewers to be completed  .... they just scooped the sauce onto the cut fruits and munch ... lol ^-^!

Enjoy ! Have a fun dipping fruity day and a great weekend !

"This post is linked to the event Little Thumbs Up (May 2015: YOGURT) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Cheryl of Baking Taitai
 

And

I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young. 


Wednesday, 13 May 2015

No-Bake Oreo Cheesecake Cupcake

Haiz ! unbearably hot ! Looks like this cheesecake cupcake is going to melt ... hee hee !


After baking a batch of Red White and Blueberry Cheesecake, I left with about 140g of cream cheese in the fridge.  Saw 3 small packs of mini Oreo cookies on the dining table, GREAT ! Just in time to make NO BAKE Oreo cheesecake. The reason why I didn't want to bake .... cos the weather is Scorching Hot lately ! Lol ! Anyway, I quickly took out the bookmarked easy no-bake oreo cheesecake recipe. Decided to forgo the topping as I don’t have enough Oreo cookies.

As I was making the crushed Oreo, I smelled coconut fragrant.  Took a closer look at the wrapper .... printed "coconut delight Oreo"!! Gosh ! I wondered if I should add some dessicated coconut to the recipe ?!!! Anyway, I'm not sure who had bought these new flavour which made me mistaken for the usual normal Oreo >~< ! Blame it on the hot and humid weather here that made me grouchy, groggy and inattentive :(

Recipe adapted from Eugenie Kitchen
Below my slightly modified version as I've reduced the amount of icing sugar and added more lemon juice.

No-Bake Oreo Cheesecake Cupcake
Yields: 6 cupcakes

Ingredients
For crust
6 Oreo slice cookie (without cream)

For filling
140g low-fat cream cheese, softened
120ml whipping cream, whipped
40g icing sugar
4 Oreo cookies (crushed briefly)
2 teaspoons lemon juice

Method
1. Line cupcake pan with liners. Place an Oreo slice cookie (without cream) each at the bottom of each liner.

2. Beat the whipping cream until soft peak. And set aside.

3. In a bowl add in cream cheese, icing sugar and lemon juice. Lemon juice is added because: the acid thickens the filling and it tastes better. Stir until well combined. Add in whipped cream and whisk until same consistency and well mixed.

4. Finally add in crushed Oreos and lightly stir to combine.

5. Fill each cupcake liner with the batter, using an ice cream scoop. And with the back of a spoon, press a little and make the top smooth. Chill them in the refrigerator overnight.



Taste good although it looked slightly ugly ... :)

My girl said it tasted "weird" ...

The texture is creamy soft yet not too dense ... with an unexpected tweak of sweet fragrance coconut delight and lemony taste. I like it !
My big boy liked it too ^-^! He gave a big thumbs up !

Celebrating together with our wonderful Bake-Along buddies in Bake-Along 4th Anniversary, here's my 2nd batch of easy no-bake Oreo Cheesecake Cupcakes. Submitting to the Bake-Along #78 Theme Cheesecake ^-^
♡♡Happy Birthday♡♡

Linking this post to Bake-Along event, hosted by JoyceLena & Zoe.


Bake-Along #78 : Bake-Along 4th Anniversary Theme - Cheesecake 


And

Linking this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.

Tuesday, 12 May 2015

Mini Napoleans & Apple Rose Tarts




Pastries are so versatile that they can be served as breakfast, afternoon snacks or desserts.

My parents in-law popped in for a visit and a weekend stay-over with us. Since I've a pack of store bought frozen puff pastry sheets, why not make some pastries for our tea/coffee break.

Well, I've got some apples, strawberries, blueberries and whipped cream .... how about Mille-Feuille ! Yes !  ... and some lovely Apple Rose Tarts ^-^!

Made a few mini heart-shaped Mille-Feuille or commonly referred as Napoleans. Used whipped cream with some strawberries and blueberries for the fillings.
Refer the my previous attempt in Mille Feuille

I remembered I've bookmarked the lovely Apple Rose Tarts that Lian of Cook Loves God shared in LTU theme Apple. Really wanted to try making some pretty edible roses ... (and to impress my MIL ... hee.. hee!)

Since I'm using the ready frozen puff pastry, below my slight modification made.

Apple Rose Tarts
Ingredients :
1 sheet puff pastry
1 red apple
2 tbsp sugar
1 tbsp honey
3 tbsp water

Honey
Ground cinnamon and icing sugar for dusting
6 cupcake cases

Method :
1. Cored and slice the apple thinly. Put in the pot with sugar, honey and water and cook for about 3 to 4 minutes till softened. Drained and cool the apple slices.

2. Preheat oven to 180°C

3. Thaw the puff pastry sheet on the lightly floured surface.

4. Cut into 6 strips.

5. Place about 6 - 8 apples slices on each strip. Roll from one end to the other. Place them individually in cupcake cases.

6. Bake for 25 minutes.
(The temperature of the oven may vary, do adjust accordingly.)

7. Lightly brush with honey and dust some icing sugar and ground cinnamon.

Please follow the steps in the video link


https://youtu.be/NgetvGCoEFQ

Tada! ... Here's some lovely sweet pastries for our tea/coffee break. Enjoy !




☆☆☆♡☆☆☆♡☆☆☆

Linking this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.



Monday, 11 May 2015

Brazilian Coffee Bananas

My big kids enjoy yogurt with some added fresh fruits or berries. This yogurt dessert is so easy to prepare .... just nice to be served right after our dinner ^-^!




Recipe adapted from the cookbook "Desserts All Around The Year" by Martha Day.

Brazilian Coffee Bananas
Serves 2
Ingredients :
2 small ripe bananas
1 teaspoon instant coffee granules or powder
1 tablespoon muscovado sugar
140g Greek-style yogurt (I used low-fat natural yogurt)
1 tablespoon flaked almonds (lightly toasted)

Method :
1) Peel and slice one banana and mash the remaining with a fork.

2) Dissolve the coffee in 1 tablespoon of hot water and stir into the mashed bananas.

3) Spoon a little of the mashed bananas mixture into 2 serving dishes and sprinkle with sugar. Top with a spoonful of yogurt, then repeat until all the ingredients are used up.

4) Swirl the last layer of yogurt for a marbled effect. Finish with a few banana slices and flaked almonds. Serve cold. Best eaten within about an hour of making.



Yummy ... Not too heavy for our after meal dessert. Relax and enjoy a bowl of light and smooth yogurt dessert with a hint of coffee flavour. :D

Linking another Yogurt post to the event " Little Thumbs Up (May 2015: YOGURT) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Cheryl of Baking Taitai

 

And


I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young. 

Saturday, 9 May 2015

Red, White and Blueberry Cheesecake



My big kids love cheesecakes , chocolatey chocolate cakes, tiramisu, fudgy brownies etc. So I'll bake/make some of these 'sinful sweet treats' once in a blue moon and on rare occasions ... just for my 'know-how' to bake these sweet treats and to 'please' their request.

I've made them non-bake cheesecake Eggless non-bake Cheesecake.  Or course, they have asked when will I bake them cheesecake (cos they knew mom is not very fond of cheese and can't bake cheesecake hee .. hee).

I've missed a few bake-along sessions with my cyber blogger pals. Here's sharing this creamy yet light and low-fat baked mini cheesecake in this Bake-Along #78 - theme cheesecake.


Recipe adapted from:
Skinny Taste

Below my slightly modified version and I've halved the recipe to bake 6 cupcakes.

Red, White and Blueberry Cheesecake Cupcakes
Ingredients:
6 wafer crackers
110g less fat cream cheese, softened
20g caster sugar
1 tsp vanilla
85g low-fat natural yogurt
1 egg white
1.5 teaspoon all purpose flour

Some strawberries, hulled and sliced thin
Some blueberries

Directions:
Preheat oven to 177°C.

Some prepared ingredients 


Line cupcake tin with liners. Place a wafer cracker at the bottom of each liner.

Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in yogurt, egg white, and flour. Do not over beat. Pour into cupcake liners filling half way.

Bake 20 to 25 minutes or until center is almost set. Cool to room temperature then chill at least 1 hour in the refrigerator.


Before serving, top with some fresh strawberries and blueberries.

My big boy had two at one go ... he claimed very nice.
My girl enjoyed it but very disciplined to just one cupcake.
My mother in-law ate one and commented it tasted very nice.

While I definitely need to try one ...hmm.. creamy yet light and not too cheesy. It's soft texture with berries tasted wonderful good!
But if you're looking for the dense and rich classic New York style cheesecake with a graham cracker crust and high sides ... this is not that kind of cheesecake.

My big boy gladly finished the balance of one cheesecake cupcake the next day.

Taking this opportunity to wish all lovely & wonderful mothers :
♡♡A Blessed Happy Mother's Day
With love, hugs and gratefulness♡♡
♡♡祝天下的妈妈“母亲节快乐”♡♡


Happy Birthday!
Happy Bake-Along 4th Anniversary ! 

Linking this post to Bake-Along event, hosted by JoyceLena & Zoe.


Bake-Along #78 : Bake-Along 4th Anniversary Theme - Cheesecake 


And

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from  Bake for Happy Kids, hosted by Cheryl from Baking Taitai at this post.


Also
Linking to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.

Friday, 8 May 2015

Extra Low-Fat Brownies

Occasionally I do indulge a slice of those very moist, chocolatey and fudgy brownie ... and topped with ice-cream. Just a month ago, I'd baked Brownies with Ferrero Rocher for my big kids.

Glad to know that brownies can be low-fat and taste just as chocolatey like the usual brownies. Well, I could enjoy more than two or three slices or bars at one go without having to worry much in putting on the extra pounds on my beyond expansion waistline ...lol  >○<



Recipe adapted from Ann of Anncoojournal. I have Ann to thank for sharing this low-fat dessert/snack recipe click here.
Below my slightly modified version in blue. I don't have cashew nuts, used the whole almonds and walnuts that I could find in the pantry. I replaced with dark Muscovado sugar.

Extra Low-Fat Brownies
Ingredients:
100g All-purpose plain flour
1/2 teaspoon baking powder
3 tablespoons Hershey's natural unsweetened cocoa powder 
90g dark Muscovado sugar
100ml low-fat yogurt
2 eggs
1/2 teaspoon vanilla extract
1.5 tablespoons Canola oil
70g combination of whole almonds and walnuts - lightly toasted

Method:
Pre-heat the oven to 180°C.

Prepare a 20cm square baking tray lined with baking paper.

Sift flour, baking powder and cocoa powder together. Set aside.

Whisk sugar and eggs together until combined.

Stir in yogurt, oil and vanilla extract.
Pour in the sifted dry ingredients  and mix well. Stir in all the almonds & walnuts.

Pour the batter into the prepared baking tray and bake for 20 minutes or until a toothpick inserted in the center comes out clean, do not over bake. (Mine was baked at 18 minutes)


Take Note:
Do not over bake else the brownie will be dry.
The temperature of the oven may vary, do adjust accordingly.

I could smell the nice nutty fragrance of walnuts & almonds as I was cutting the warm brownie into squares. So yummy ... can't wait to have a slice. These brownies tasted light, chewy and not too fudgy. I enjoyed with a glass of cold almond milk.



Enjoyed as dessert after lunch, served
with a glass of cold almond milk :D

But my big kids preferred the moist and fudgy brownies. Having said that, I noticed that these brownies were disappearing fast from the airtight container. Glad that they appreciated these less fudgy but chewy nutty brownies too :D ! Enjoy !

Happy baking and have a great weekend !

Linking this post to the event "Little Thumbs Up (May 2015: YOGURT) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Cheryl of Baking Taitai

 

And


Sharing this post to the Best Recipes for Everyone May 2015 Event
 (Theme: My Favourite Desserts) 
 organized by Fion of XuanHom's Mom and co-hosted by Aunty Young