Avocado brownie pudding

Just coz I had to use up the food in the pantry. It was off this post that I referenced to and Its pretty much blending everything in the food processor:

• 4 Bananas
• 2.5 Avocados
• 5 eggs
• cacao powder
• sugar (1/4 cup) 
• Almond flour (1/4 cup) 
• gluten free flour (1/4 cup)

I had to cook longer in the oven just because I used a high tray. So it took a good 45mins before the core hardens.

The verdict? My kids who dislikes avocado's loved it!

Eaten yummy when cold

Made in a 7" inch square tray which makes around 8 pieces of 2cm cubes.

Modified Chocolate Brownies

Well, I thought I needed to bake these brownies from this recipe but no it was straight into the fridge ready to eat.

Then again I had uncooked cashew nuts....so better be safe and bake them slightly

Turned out amazingly moist and hits the spot with all the nutty ingredients, packed intensely with wonderful energy and healthy 'fats'

Thanks Kim though! For the instant simple recipe, using initially only just 4 ingredients.

Makes roughly 12 pieces from an 8" square baking tray

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Sweet Potato Chocolate Cake

Baking has become 'cooking' for me in the sense that these days I don't bother with measuring cups or spoons haha. I've become those chef on tv where they just sprinkle using their fingers over the ingredients.

But I do must record it so that I remember and know what I did for sure and of course to share it with the others :)

 

So here it my latest 'creation' I used pinterest to try my luck to find the right recipe but alas it doesn't really work with me. If you're interested to try check out the method and ingredients.

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Chocolate Spinach Pancakes

You got it right, there are hidden spinach in this pancake!

 

I'm amazed how blenders can liquify things so much nobody knows unless they are sensitive to the taste. Then again it can always be overpowered by chocolate powder muahaha

 

Anything to get my kiddo to eat...


Original recipe here, real simple! No oil, gluten free too!


Made about 8 pancakes for me with a 1/3 cup

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Chocolate Avocado Brownies

Also another great recipe to try coz not only it reduces the calories, it is so moist!! No need for oil too

Most of the 'fats' or moistness comes from the avocado itself.

I didn't go hard on the maple syrup but I should have coz it wasn't sweet enough. Then again, it would work well with vanilla ice cream.

I mainly used all the ingredients from this video:

But if you want the direct link to read, click here


Nutrients per brownie: Calories: 150; Total Fat: 5.2g Saturated Fat: 1.1g; Cholesterol: 60mg; Carbohydrate: 22.3g; Dietary Fiber: 4.9g; Sugars: 13.4g; Protein: 4.3g

Makes 9 pieces from an 8x8" tray

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Nutella Cheesecake

Told you I'll be back! But of course, needed an event as an excuse to make something else I won't get my bum moving! Yes, I saw this on a video clip on fb and initially wanted to make a carrot cake instead.

As I got to the supermarket and picked out all the ingredients for carrot cake, the cost was sky rocketing (one small bag of walnut is like $5!) not to mention there will be leftover ingredients that will never be touched unless I bake frequently (our pantry is so full)...so I took this recipe and compared. Looks like someone has done thorough researching, it was enough for the cake without extra!

Nutella layer was actually 'heavier' then the other mixture so it was kinda tricky to spread it around as it started to 'sink' into the cake...

Wah, real drama coz I was doing it so late in the evening so much so I was in a hurry to get it over and done with. I took the cake out of the cake tin too soon before it cooled down properly and it started breaking apart! I quickly 'squashed' the cake back into the cake tin and decided to do the last bit before the cake cooled completely - Pouring the nutella cream on the top. It did kinda cover all the cracks hahaha.

Check out that huge 'Crack' on the left picture. Right was what was left of it before I left. Apparently it was cleaned off.

Note: Flourless cake has to be cooled down to room temperature before dissembling them!

Also I found that the Oreo base was too thin, so best to double the amount for a 9" cake.

Here's the recipe blog I got this from :). Not much alteration. But if you want to know more click on the title above :)

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Chocolate Truffles...

With training in the way, it took so long before I manage to post this up. But, it was soooooooo rewarding after making them!

As soon as you bite into this, you will definitely go all gooey inside. Literally. It was absolutely comforting ;).

Thanks to my fellow baker, Baking Addict, I was inspired to make them. It's pretty much chocolate ganache in a different form, which is quite interesting as the texture is soft this round, compared to the time I coated my cake with ganache. I find chocolate to be quite interesting and mysterious at the same time.

Coat me!

That's better ;)

She made the oreo and cream cheese version, but I decided to make the classic version with a tinge of Kirsch Cherry alcohol that I use for my blackforest cake and see which taste better. As well as I didn't use any oreos, heh. I made plain cream cheese and cocoa powder.

Shoulda put moree of zees cherri alcohol...

With a sweet tooth like me, I still love the classic truffle coated with white chocolate. An absolute bliss towards the end of a training session.

If you're keen to try oreos and cheese truffle, check out Baking Addict's post as that is definitely yummier than my plain cocoa and cheese truffle. Other than that, I shall post up the classic chocolate truffle for any of you who is keen to make this.

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Red Bean Cupcakes

I had to think for awhile on the title above as I was actually 'attempting' to make green tea cupcakes. As a 'punishment' for being stingy, it turned out to be cocoa cupcakes with red bean toppings...and a hint of green tea.

Yeah, I only used one tea bag and didn't bother to get green tea powder. Then again, those Matcha powders are extremely expensive! There were super cheap ones too like 50p but I didn't dare poison my lovely friends...

The cupcakes liners were kinda peeling off so I peeled them off coz it didn't give a nice look. Kinda wondering what happened there as I only just took off the milk from the batter. I guess I got lazy in creaming the butter and sugar bit.

Things kinda went from bad to worse as I was trying to avoid cream in my icing :(. The mascarpone cheese that I relied for it's texture went frozen. So I had to whip double cream and added my yogurt batter for taste. Sigh, and all I wanted to do is to use alternative ingredients to replace cream cheese.

Oh well, it's all a good excuse to practice icing! Just hope my friends don't mind the superbly different cupcakes to what I promised tonight.

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Self Indulgence

If you are a sweet tooth like me who loves her ice cream, go check out Thornton's chocolate shop as they have an ice cream section when you pass their store. It's everywhere in the city.

To think that the price is abit more from the usual ice creams you buy from the supermarket, I'd say this is worth getting for. Packaged ice cream just don't feel / look / taste the same then when you actually get a person to scoop it for you. LOL. I'm sooooooo spoiled. As well as the main difference with this store to the others is the wafer cone that you get from them.

Well, it isn't really worth getting one scoop as it is £2 and you don't get the wafer cone that I am after.

For £2.50, you get 2-scoops, a chocolate coated wafer cone, a tad larger from the usual cones and plus you get a chocolate stick too for free. The wafer is not those that tastes plasticy and light. It is proper wafer coated with proper quality chocolate.  And on some occasions, you get to sample a free piece of chocolate from the shops :)

Mmmm...Ooozing in your mouth...

So if you're in for a quick fix, head to your nearest Thornton's store. Mine unfortunately fortunately is situated on the way home from work on Chancery Lane.

Have you had your fix yet? ;)

Chocolate Eggless Cupcakes

There is a debate to the word 'Vegan', so I decided to change the title to the cupcakes. I made them just to practice my double colour icing technique. Most of the amount of ingredients were an estimation as I wanted to know how a vegan cupcake would look and taste like with another egg alternative. There are a few egg alternatives and I've tried it with mayonnaise and baking powder and vinegar so far. Couple of useful websites below about ingredients replacement. Check them out:

911's tips to replacing eggs
Vegan Baking by the Post Punk Kitchen

Will try tofu as an alternative next. My double icing didn't turn out the way I wanted it to be since textures of both icings were different. One was harder, thicker and more dense than the other. But it turned out nice in a different way.

Only made 6...it was quite tough to distribute them at work (and I ate 2, yuummm)

 

My favourite. Honey buttercream icing mix with chocolate ganache.