Tuesday, November 24, 2015

Chewy Marshmallow Rice Crispies with Reese Peanut Chocolate chips and Salted peanuts

I've always wanted to make my very own cereal bar...
The healthy kind with lots of nuts and seeds...
But of course...this particular one isn't that! Next time perhaps :)
Even though there's marshmallows and Reese Peanut Chocolate chips, this chewy squares isn't as sweet as it looks. The salted peanuts has helped to balance the sweetness.
This recipe is so easy to make!
All you need:
57g unsalted butter
283g marshmallows - I used the giant ones (11 pieces)
2 pinches of sea-salt flakes
6 cups of Rice Crispies
handful of Reese Peanut Butter Chocolate Chips
3/4 cup toasted salted peanuts
All you need to do:
1 - Prepare a square tin lined with baking sheet.
2 - Melt butter over medium heat. Add the marshmallows and salt, stir until everything is melted, stirring occasionally. (As I used the giant marshmallow size, my marshmallow got a little toasted while it's being melted). Remove from heat.
3 - Add the rice crispies and salted peanuts, once everything is almost combined, add in the chocolate chips (it will melt a little).
4 - Transfer into prepared tin, even it out with your hands or a spoon.
5 - Let it rest for an hour or until it sets. Cut into squares.
Enjoy! :)


Friday, November 6, 2015

All time favourite Peanut Butter Cookies recipe!

We love Peanut Butter in our home, especially the CHUNKY ones!

This is definitely my go-to recipe if we are craving for some PB cookies.

These cookies are so light and it so totally melts in your mouth!

I adapted this recipe from Alice Medrich! It's so easy to make!

All you need:
(makes about 43 cookies)
1 1/3 cups plain flour
1/2 tsp baking soda
8 tbsp unsalted butter, softened
3/4 cup caster sugar
1/4 cup dark brown sugar, packed
1/2 tsp salt
1 1/4 cups peanut butter (I used chunky)
1 large egg
1 tsp vanilla extract

All you need to do:
1 - Sift flour, baking soda and salt in a separate bowl. Set aside.
2 - Beat butter, sugar in a mixer until smooth and creamy not fluffy.
3 - Add peanut butter, egg and vanilla, and mix until just combined.
4 - Mix in the dry ingredients until just combined. Do not overmix.
5 - Keep dough in the fridge covered for at least 2 hours or overnight (best).
6 - Bake cookies at 175 degrees - fan forced. Scoop using an ice cream scoop (4 cm), use a fork to make the crisscross imprint. Do not flatten.
7 - Bake for about 16-18 minutes, cool on cooling rack. Store in air-tight container when completely cool.

Spruce it up!
8 - Melt some chocolate. Dip half of the baked cooled cookie in, shake excess chocolate off. Sprinkle with chopped salted nuts!

Go nuts! :)

Wednesday, September 23, 2015

Books on my Radar

It has been a long time since I last updated.
I just wanted to share with you these cookbooks that's currently on my radar.
Check them out. I heard they are a must-haves, though I haven't gotten myself a copy yet.
Joanne, one of my personal favourite!
Sometimes you just want a small piece of cake...
I heard this is a very good book...A classic.
David's cookie recipe...YUM!
For someone who loves EGGS so very much, this seems very fitting!
Happy Hump Day! :)

Thursday, April 2, 2015

Happie Happie Easter!!!

I hope you've been well!

I'm sure you'll be eating lots of CHOCOLATES and HOT CROSS BUNS!

And if you have extra Hot Cross Buns, I have a great idea on how you can turn it into something YUMMIER! And also using those excess Chocolates, if there's any left, just add it to this recipe!

This is my favourite Bread Pudding recipe! It has a nice crust and it's so moist inside with all the goodiness!

So quickly, make this with those buns and chocolates this Easter! 

All you need are:
3 eggs
2 cups milk
1/2 cup sugar
1 tsp vanilla extract
2 bananas (optional)
4-6 hot cross buns
50g butter, softened

1 - Pre-heat oven to 175 degrees.
2 - Butter hot cross buns and tear big chunks of it and just scatter it randomly in your dish. 
3 - Slice bananas and scatter it randomly in between the hot cross buns pieces.
4 - Warm milk and sugar until all sugar is dissolved.
5 - Whisk eggs in a bowl.
6 - Slowly pour the warm milk mixture into the eggs, whisk continuously so that the warm milk doesn't cook the egg mixture.
7 - Add vanilla extract into egg mixture, stir.
8 - Pour egg mixture into your buns and banana dish.
(if you like some crispy bits, do not soak all the buns)
9 - Bake for 30-40 minutes. It will be done when you cut into your pudding, it holds its shape.
10 - When done, sprinkle (2 tsp sugar mixed with 1 tsp cinnamon) over your pudding. Let it cool down a little before serving.
 You can make so many different variation with recipe too.

Happy Easter! :)