Melting Moments (4 ingredients, Eggless Butter Cookies)

Melting Moments are butter cookies or cornstarch cookies that melt in your mouth and make you want more~ They're so simple and requires only 4-5 ingredients! (the hardest part might be piping but you can also simply scoop them onto the baking sheet if piping is too much hassle for you)

Level: Easy- Moderate

Makes: around 32 cookies

Ingredients: 

• 350g unsalted butter, soft/ in room temperature
• 85g icing sugar
• 1/2 tsp vanilla extract (optional)
• 300g plain flour
• 50g cornflour/ cornstarch

Variations: You can also add in chocolate chips/ chopped nuts. Just fold them into the mixture at the end of Step 3.

Directions

1. Combine the plain flour and cornflour.
2. In another bowl, use an electric hand mixer to mix the butter and icing sugar until smooth. Add in the vanilla extract if you choose to use it. 
3. Gradually add the flour mixture into the butter mixture and fold with a spatula until well blended. 
4. Line baking sheet with parchment paper. If you wanna pipe it, continue to next step. If you wanna scoop them by hand, skip to Step 7.
5. Immediately insert a portion of the mixture into a piping bag with a star shaped piping tip and pipe in circular motion from the outside to the middle of the cookies. When you end, you want to lean the piping tip close to the baking paper and squeeze until the mixture sticks well to the paper and then press it down slightly before lifting up your piping bag.

6. Chill the piped cookies in the fridge for about half an hour. Preheat the oven to 180C. Bake the cookies for 15-20 minutes or until the edges are golden brown. Skip to Step 9.

7. Chill the dough in the fridge for about half an hour. Preheat the oven to 180C.

8. Roll the dough into little balls or scoop the dough using two teaspoons and drop them onto the baking sheet. Gently press down the dough with your fingers or using a fork for nicer shape. Leave them about one inch apart. Bake for 15-20 minutes or until the edges are golden brown.

9. Allow them to cool for 10 minutes before serving. 

Banana Chiffon Cake

Have you ever experienced a time where all the bananas you have are getting ripe faster than you can consume them? Give this recipe a go! This banana cake is fluffy, soft and full of banana flavour.

[Adapted and modified from Kathrine Kwa's Banana Chiffon Cake recipe ]

Level: Intermediate

Ingredients

• 5 egg yolks
• 50ml milk
• 50ml oil
• 150g banana (about 2 big ones), mashed
• 120g flour
• 1/4 tsp salt
• a handfull of dark chocolate chips (optional)

• 5 egg whites
• 90g sugar 

Directions

1. Preheat the oven to 150C. 

2. Separate the eggs into whites and yolks in two big bowls.

3. In the bowl with only yolks, add in milk, oil, mashed banana and combine.

4. Add in the flour and salt and mix until combined. Next, fold the chocolate chips into the mixture. 

5. In the other bowl with only whites, beat with electric mixer until foamy. Then, slowly add in the sugar in 3 batches while continue beating until stiff peaks form.

6. Combine the egg white mixture into the egg yolk mixture in 2-3 batches by folding it gently to prevent breaking the air bubbles. Continue until no visible white patches can be seen.

7. Pour the mixture into a cake pan and bake on the lower rack for 45 minutes at 150C then at 180C for another 10 minutes or until a toothpick inserted in the middle comes out clean.

Chocolate Overnight Oats (4 ingredients)

After more than a year, i'm finally back! I know that i'm late in this game but i've only recently tried overnight oats and instantly fell in love with it. (and you're probably tired of seeing it countless times on my insta story) 

Overnight oats are healthy, quick and easy to make. One cup of oatmeal contains about 150 calories, 4 grams of fiber (about half soluble and half insoluble), and 6 grams of protein. In addition to fiber, oatmeal is rich in thiamine, magnesium, phosphorus, zinc, manganese, selenium, and iron. [yes i just copied that from Google, duh 😂]

This can be eaten as a dessert/snack or for breakfast. Overnight oats does not require cooking and is perfect for busy mornings. Not to mention this recipe only requires 4 ingredients! How simple~ 😍

This delicious recipe is a guaranteed no fail recipe. 

Level: Extremely Easy 

Serves: 1

Ingredients:

• 4 tablespoons quick/instant oats 
• 4 tablespoons milk (of your choice) 
• ½ tablespoon honey
• ½ tablespoon unsweetened cocoa powder
• sliced fruit of your choice (optional)

Notes: 

Any oat would be fine. I use quick/instant oats because they're softer but you can use regular oats if you like more texture.

(you can make however much you want as long as the ratio of oats, milk, honey and cocoa are in an 8:8:1:1 ratio)

Directions:

I usually mix the dry ingredients (oats & cocoa powder) first in the container that I want to store them in. 

Then i'll mix the wet ingredients (milk & honey) in a separate small bowl until well combined before pouring it into the dry ingredients. Mix them well and spread it evenly across the container to make sure all the oats get to absorb the same amount of liquid.

Put the lid on and keep it in the refrigerator for around 12 hours before consuming. 

Serve it cold (makes it taste like chocolate pudding) with some sliced fruits as topping. 😋

3 Ingredient Microwave Truffles

  So easy to make and so satisfying! Perfect for Valentine's Day~ (or a day of binge watching everything on YouTube at home when its THAT time of the month)

Level: Extremely Easy

Ingredients:

• 150g good quality dark chocolate, roughly chopped (at least 62% cacao)
• 100g whipping cream or heavy cream
• a splash of rum or brandy (optional)
• unsweetened cocoa powder (for coating)

Note: any amount of chocolate works as long as it is at a 3:2 ratio to the cream

Directions: 

1. Put the cream and dark chocolate in a microwave-safe bowl and microwave for 1 minute 30 seconds, stirring every 30 seconds. Remove and stir until smooth. Leave to cool, cover with clingfilm and leave to set in the fridge for 2-3 hours, until firm.
2. Remove from the fridge. Using a teaspoon, scoop out spoonfuls of the mixture, roll into balls and then roll them in cocoa powder. (you can also roll them in confectioner's sugar or your choice of chopped nuts)
3. Use a fork to lift them out of the cocoa powder and leave in fridge to set for a few hours. (or consume immediately if you cant wait that long)

My confectioner's sugar melts so it looks moldy but you can get the non melting one.

Easy Moist Carrot Cake with Brown Sugar Cream Cheese Frosting

Try this classic carrot cake recipe and you'll be amazed by how easy it is to make! For my personal preference, i have opted for a frosting recipe that is less buttery and uses brown sugar instead of regular sugar or icing sugar.
[Adapted and slightly modified from: Eugenie Kitchen's moist carrot cake recipe]
Level: easy
Ingredients:

•  1 cup + 2 tablespoons flour (150 g)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup soft dark brown sugar (100 g)
• 1/3 cup vegetable oil (80 ml)
• 2 eggs
• 1 medium carrot, grated (120 g)
• zest of 1 orange (optional)
• 1/2 cup chopped walnut (60 g)
• 2 tablespoons raisins 

Cream cheese frosting:

• 20 g butter
• 1/4 cup brown sugar
• 75 g cream cheese 

Directions:

1. Preheat the oven to 170° C. 
2. Grate the carrot, zest the orange, roughly chop the walnuts and set aside. 
3. In a bowl, combine the dry ingredients (first 6 ingredients) and set aside.
4. In a separate bowl, whisk the soft dark brown sugar and vegetable oil. Then, stir in the eggs one at a time.
5. Pour the dry ingredients into wet mixture all at once. Fold until combined.
6. Next, fold in the grated carrot, roughly chopped walnuts, orange zest and raisins.
7. Pour the mixture into a greased 9 inch square pan and bake for 45 minutes.
8. For the cream cheese frosting, cream together the 3 ingredients in a mixing bowl. (preferably using a hand/electric mixer) 
9. Spread the cream cheese onto the carrot cake after the cake has cooled to room temperature.

Lemon Chiffon Cake

This cake is light, lemony and refreshing!

[Adapted and slightly modified from: Ashley Anixter's youtube channel]

Level: intermediate

Ingredients:

• 7 eggs
• 1/2 c lemon juice
• 2 1/2 c flour
• 1 1/2 c sugar
• 1/4 c oil
• 1/4 c water
• 1 tbs baking powder
• 1 tsp lemon zest
• a pinch of salt

Directions: 

1. Preheat the oven to 160℃.
2. Separate the eggs into whites and yolks into different bowls.
3. Pour a splash of the lemon juice into the egg whites and beat with an electric mixer until stiff peaks.
4. Combine all remaining ingredients with the egg yolks and mix until smooth.
5. Combine the egg white mixture into the egg yolk mixture in 2-3 batches by folding it gently to prevent breaking the air bubbles. Continue until no visible white patches can be seen.
6. Pour the mixture into a chiffon cake pan and bake for 40-45 minutes. 

Japanese Style Lemon Cheesecake

A lemony version of the regular Japanese cheesecake.

Checkout my Japanese cheesecake recipe here:
Japanese cheesecake




[Adapted and slightly modified from: ieatishootipost.sg]

Level: Intermediate

Ingredients:

• 6 egg yolks
• 250 g cream cheese
• 70 g sugar (half of total 140 g)
• 60 g butter
• 100 ml milk
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 60 g flour
• 20 g cornflour
• 6 egg whites
• 1/4 tsp cream of tartar 
• 70 g sugar (half of total 140 g)

Directions:

1. Preheat oven to 200℃.

2. Grease an 8-inch cake pan and line the bottom with baking paper.

3. Whisk cream cheese until smooth.

4. Add the yolks and 70 g of the sugar and mix well.

5. Warm milk and butter in microwave or stove then whisk into batter.

6. Add lemon juice, lemon zest, a pinch of salt and mix well.

7. Sift both types of flour into the mixture and fold until combined. 

8. In another bowl, whisk whites with an electric mixer until foamy. Add cream of tartar and continue beating while gradually adding the remaining 70 g of sugar until soft peaks.

9. Gently fold the whites into the yolk batter until no visible white patches. 

10. Pour into cake pan and tap pan on counter to release trapped air bubbles.

11. In preheated oven, bake in water bath for 15 minutes and lower to 160℃ continue to bake for another 40 minutes.

12. Allow cheesecake to cool and serve chilled.

Lemon Cheesecake

UPDATE:
Checkout my new Japanese Style Lemon Cheesecake




[Adapted and slightly modified from: yummy.ph]

Level: Intermediate

Ingredients:

• 1 cup crushed graham crackers
• 1/4 cup melted butter
• 2 tablespoons sugar
• 250 grams cream cheese
• 1/2 cup sugar
• 2 eggs
• 1/2 cup heavy cream
• 30-40 milliliters pure lemon juice (adjust according to own preference) 
• 1 tablespoon flour

Directions:

1. Preheat the oven to 180C.
2. For the crust, stir the graham crumbs, sugar and melted butter until evenly combined and press this into the bottom of an ungreased 6-inch spring-form pan.
3. Bake this for 10 minutes, then allow to cool. 
4. For the cheesecake, beat cream cheese in a bowl and add sugar. Add eggs one at a time then add heavy cream, lemon juice, and flour. Mix until well-combined.
5. Pour the filling onto the cooled crust and bake in a waterbath at 160C for 40 minutes.
6. Allow cake to chill completely before cutting, or else it'll turn out like mine in the picture below.

Crème Caramel (5 ingredients)

One of the creamiest desserts ever created. 

Check out my 2 other Crème Caramel recipes:

Creme Caramel

3 Ingredients Creme Caramel

[Adapted and slightly modified from: Tastemade]

Level: Easy

Makes: 4-5 in 2oz ramekins 

Ingredients:

Caramel

• 80g sugar

Creme

• 60ml double cream
• ¼ can condensed milk
• 120ml milk
• 1 egg yolk
• 2 eggs

Directions:

1. Pre heat the oven to 160℃.
2. Beat all of the creme ingredients together in a mixing bowl.
3. For the caramel, heat up the sugar in a saucepan, stirring to dissolve and leave to caramelise on med/ high heat for about 5 mins or until it turns a shade or two lighter than the colour you desire. (Don't worry it'll continue to brown further)
4. Immediately pour a thin layer into your ramekins and swirl very quickly (as it will harden) and leave to set hard. 
5. Pour the creme mixture into the ramekins and place on a large baking tray of boiling water (bain-marie).
6. Bake for about 30 mins, leave to cool and refrigerate for at least 6 hours or overnight.
7. To serve, loosen the custard with a thin knife around the sides, turn the ramekin upside down onto another plate and tap out the baked creme caramel. The caramel should drizzle down the sides, forming a caramel puddle.

Easy 3 Minutes Microwave Nutella Mug Cake

Happy Birthday to myself~ Yeap, today's ma birthday! So let me present you with an early recipe (earlier than my usual recipe release date) that is quite similar to the first recipe i blogged about... 

  This time, we're substituting a part of the cocoa powder with Nutella. The aroma of this rich and nutty cake reaches you before it even visually comes in sight. And what more, it takes less than 10 minutes in total to make this! 

  I can guarantee you that this tastes a lot better than how it looks~ (And fluffier than you think) Words can't describe this really, so let's get started! You should be able to savour what i was trying to describe in 10~ ;)

UPDATE (similar recipe):
Easy 3 Minutes Microwave Chocolate Mug Cake

Level: Easy 

Ingredients:

• 4 tbs self raising flour

• 3 tbs Nutella 

• 1 tbs cocoa powder

• 1 tbs sugar

• 1 egg

• 3 tbs milk

• 3 tbs melted butter or vegetable oil

Instructions:

1. Mix all ingredients well in a large mug.

2. Put it into the microwave for 3 minutes on max, pausing every 10 seconds after the 2nd minute to check.

3. Remove from microwave when the cake is just set. Sprinkle on some icing sugar or serve with whipped cream or a scoop of ice cream.

ENJOY!