Green Tea Cream Cheese Brownies.

Hi. How is everyone? Baked anything during the weekends?

As my last post, I mentioned that my mind is filled with all the cheesecake & cakes stuffs.

I let the sweet devil succumb over me and I made these babies. 

Sweet evil little babies.

Sometimes I wonder how sweet devil looks like. 

Oh dear, I don't want to know.  

I just grew a pound by sniffing them.

SIGH.

Warning**

These are definitely not healthy at all. Not gluten free nor sugar free.

If you can see my post, you will notice that I seldom make brownies. 

I'm not really a big fan of brownies and I seldom eat them. 

But I just brought two blocks of cream cheese and I still have quite a lot of green tea powder, hence I decided to make some cream cheese brownies.

Luckily they didn't disappoint me.

These are fudgy and delicious. Every bite is filled with cream cheese in the mouth.

Thank GOD.

I added one more teaspoon of green tea powder to my cream cheese batter because I thought that the green tea wasn't strong enough for me. 

These brownies are not too sweet. Just nice for me.

Green Tea Cream Cheese Brownies

Yields | 8 inch square pan.

Ingredients:

Green tea cream cheese batter

3/4 cup - 170grams cream cheese

2 1/2 teaspoons - 35grams granulated sugar

1 tablespoon plain flour 

1 egg

2 tablespoon whipping cream

2 teaspoon green tea powder

 Brownie Batter

1/2 cup + 1 tablespoon - 70grams all purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup + 1 tablespoon - 130grams unsalted butter

7 oz - 200grams dark chocolate, chopped (60-70%)

3/4 cup + 2 tablespoon - 175grams granulated sugar

3 eggs

Directions:

Preheat oven to 350F/180C.

Line baking pan with parchment paper. Set aside.

Prepare the cream cheese batter first:

Beat the cream cheese and granulated until smooth. 

**You may use a hand whisk or a electric whisk to do so. Whisk for about 3 to 4 minutes for electric whisk. Hand whisk might take longer.

Add in whipping and egg, beat to combine. 

Sieve the green tea powder into the cream cheese batter and stir until smooth.

Add flour and stir till combine. Set aside. 

Brownie Batter:

Put the butter and chocolate in a heatproof bowl over a pot of boiling water not touching the base until the chocolate mixture has fully melted. 

Alternatively you may melt the chocolate mixture in the microwave in 30 seconds interval until the chocolate mixture has fully melted. 

Pour the sugar and salt into melted chocolate and stir to combine. Leave aside for about 5 minutes. 

Beat the eggs together and pour into the chocolate batter. Stir well. 

Sieve the flour and baking powder together into the bowl and stir again. Mix well, stir until smooth.

Pour brownies batter into prepared pan. 

Scoop the cream cheese batter on top of the brownie batter and make swirl using a bamboo stick or chopstick to create marble effect. 

Bake brownies for 40 to 45 minutes. 

Generously adapted from here

Super Ugly Fudgy & Healthy Avacado Cookies. Gluten Free, sugar free!

Hey Guys. How was your weekend? Baking anything?

I'm having a chocolate dream recently.
Eating chocolate, dreaming chocolate. 

I just brought a slab of dark chocolate and been very delightful because chocolate is so mysterious to me.
(Seriously)
I won't go home single handed if I were to step in a baking store.
I know myself too well. Every single stuff there amaze me and I wish like I could just grab every single item back home. 


If I could. 
You know.

Anyway back here.

"Let me give you a warning first''

This cookies taste the best after refrigeration. 
I don't know why, but it does.

I added honey instead of coconut sugar. 
The results might be slightly different with sugar.
These are quite gooey and sticky.

It's really chocolatey. 
As in CHOCOLATEY.
C-H-O-C-O-L-A-T-E-Y

It's super rich and dark. 
With bitterness and some sweetness from the honey. 

It's like eating dark chocolate-brownie-cookie-fudge.
Whatever you can think of.
The best thing is,

It's gluten free, dairy free, sugar free!
OH YES!

Don't let this ugly babies intimidate you.




Super Ugly Fudgy & Healthy Avacado Cookies
Makes 10 big cookies


Ingredients:

100grams avacado flesh (About half of a big avacado) Smashed it up abit, leaving some bits is fine.
1/2 cup - 100grams coconut sugar or 1/3 cup - 113grams honey 
1 egg
1/2 cup - 55grams unsweetened cocoa powder
2 oz - 50grams dark chocolate chunks (above 64% cocoa please)
1 tablespoon water
1/2 teaspoon baking soda


Method:

Preheat your oven to 350F/180C
Using a hand mixer , mix together avacado and sugar until smooth. (In a medium bowl of course)
Add in the egg.
Mix in baking soda, water, cocoa powder and chocolate chunks.
Mix well. 
Drop 1 1/2 tablespoon of cookie dough in a baking tray lined with parchment paper. 
Bake for 12 to 15 minutes. Or until they don't really stick to the parchment paper.
But they will still be gooey.
Remove from oven and let cool before storing in fridge.


NOTES!
These cookies that I replaced with honey is slightly different in replacement of sugar. If you replace with sugar, these cookies might not be so gooey.
These cookies taste best after refrigeration. Trust me.

Chocolate Mud Cupcakes with Fresh Strawberry Buttercream Frosting.

“Find something you're passionate about and keep tremendously interested in it.” 
― Julia Child



I'm in wonderland...

You know what makes me happy? 
That's when something I bake turns out beautiful and pretty. 
I feel happy, and my mood will be good. And my photos will be good. 

I was take photos for my cupcakes and it was so windy that my board fell and hit my buttercream.

Yikes.

These cupcakes are wonderful.

The buttercream are made from fresh strawberries. 

The taste is excellent. 

Goes very well with a cup of tea. 
The cupcakes blend so well with the fresh strawberry buttercream that it doesn't feel heavy. 
**The cupcakes are gluten free. So the middle will definitely sink when as it cools. 
Not to worry though, it will taste just as good!


Chocolate Mud Cupcakes with Fresh Strawberry Buttercream
Makes a dozen cupcakes

Chocolate Mud Cupcakes:

4 tablespoon - 30grams unsweetened cocoa powder
1/2 cup - 120ml hot boiling water
4 oz - 113grams dark chocolate, melted and cool (60% onwards)
4 oz - 113grams unsalted butter, melted and cool
3/4 cup - 150grams light brown sugar
3.5 oz almond flour/ground almond
80grams yolks (about 4 yolks)
120grams whites (about 4 whites)

Fresh Strawberry Buttercream:

1 cup - 200grams fresh strawberries
150grams unsalted butter
180 to 200grams confectioner's sugar


Method:

Line muffin tin with cupcake liners and preheat oven to 350/180 degrees.
In a large bowl, combine cocoa powder with hot water.
Stir well to remove the lumps and make sure it's a smooth paste. 
Add in melted chocolate and butter, brown sugar and almond flour.
Stir to obtain evenly mixture.
Using electric beater, beat in egg yolks one at a time ensuring each egg yolk is fully combined before adding the next.
Leave it aside while you prepare the egg white.
In a clean, grease free dirt free bowl, beat egg whites on low speed until it turns foamy.
Gradually increase to medium high when the volume increases. 
Beat egg whites till medium firm peaks.
Fold one third of egg white in chocolate mixture to lighten. 
Slowly fold the egg whites in two more addition to obtain a smooth batter. 
Spoon batter in cupcake liners until almost full. Don't worry they won't rise much.
Bake them for 30 minutes or when an toothpick inserted comes out clean.
Let cool while you prepare the buttercream.


Fresh Strawberry Buttercream:

Puree strawberries in a blender till fully blended. 
Pour into a saucepan and let it cook over medium low heat stirring constantly until the puree is reduced by at least half, about 20 minutes. 
Remove from heat and let it cool to room temperature.
Beat butter and half of confectioner's sugar until creamy. 
Add in half of the cooled strawberry puree and mix again.
Add another remaining half of confectioner's sugar and followed by remaining strawberry puree and mix.
**You can add more confectioner's sugar according to your taste.
Pipe the buttercream onto cool cupcakes. 
Enjoy!



**Cupcakes can be stored in room temperature for 4 days and 2 weeks in fridge. 

Cake Batter Oreo Cookies.

I have a secret.  

A big secret. I love chewy cookies. And this cookies are super soft and chewy. 
Actually this shouldn't be a secret. 
It's a confession.

I'm having a cookie day.
I was thinking of oreo and cookies. 
But I do not want to eat plain oreos (although they are perfect enough)

So this is the ultimate combo. 


At first I was having doubt about this cookie. 
How will it taste with cake batter added?
I'm telling you, you won't believe this.

It's super good. 

Balls of love.

The only thing about this cookie, is you have to wait chill it in the fridge. 

Hold your tummy. Because they are going to be the best you taste. 
This was adapted from Deliciously Yum

Her photos are so so much better then me.
My photos can't do much justice to this cookies.
You have to try it yourself to know.
I slightly adapted the recipe. You guys can go over to her blog for the original recipe.

These cookies actually spread during baking. I guess that's the reason it requires chilling.

Cake Batter Oreo Cookies
Make about 16 big cookies.

Ingredients:

3/4 cups (170grams) unsalted butter
1/2 cup (100grams) brown sugar
1/2 cup (100grams) granulated white sugar
1 large egg 
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup (187 grams) all purpose flour 
1 cup cake mix (I used betty crocker's yellow cake mix but you can use vanilla cake mix)
1 teaspoon cornstarch
1/2 cup sprinkles
10 oreos, cut into chunks (whatever flavour you like)


Method:

Cream butter and sugar mixture together with egg, for about 5 minutes. 
Add in vanilla extract and beat till incorporated. 
Slowly add in baking baking soda and salt.
Sift together all purpose flour, cake mix and cornstarch.
Slowly add flour mixture to butter mixture in about 4 parts and stir until flour is completely incorporated.
Add in sprinkle and oreos by using a rubber spatula to mix together.
Use a cookie scoop, (or if you don't have a cookie scoop like me you can use the measuring spoon.I use the 1 1/2 tablespoon to scoop the dough out)
Scoop the dough ball out and place it on a baking tray lined with parchment paper. 
Cover with clear wrap and refrigerate for AT LEAST 1 hour or overnight.
(Ok I have to bold these two words because the cookie dough really needs chilling, just hold your tummy ok??)
Preheat to 180C / 350F .
Remove dough from fridge and and take off clear wrap.
Send them into the oven to bake for about 10 to 12 minutes, or until the sides are slightly golden brown.
Remove from the oven and let cool before storing in a air tight container.


Cookies can last up to one week outside or up to 4 weeks in the freezer.


Finally,

I have one song to give you guys. It's been playing in repeat mode.

Ultimate Creamy- Fudgy Chocolate Cake

It's the weekend.


And weekend means, It's baking time!! I always get excited to bake something whenever weekends is here. 

It means I get to practise on my photography.. (Yes)

I still have so much to learn. 


I 've been wanting to do this chocolate cake for a long time because of the leftover egg whites in my freezer.


But since I always have something else to bake so I keep skipping over and over until I finally have the chance to do this. 


I'm quite a big fan for chocolate. Especially fudgy chocolate cake.
This cake is chocolatey.. I think one slice should be enough for everyone. 

It's sinfully..... CHOCOLATEY.

Yes. I have to type in BOLD because it's really CHOCOLATEY. 

It's looks like brownie, taste like one but it's a cake!

I don't know how to describe this cake you see... you will have to try it yourself.

I topped it off with some fresh strawberries. 

Absolutely delicious. 

Ultimately Creamy-Fudgy Chocolate Cake

Ingredients:

150grams of butter (unsalted)

200grams of chocolate (55 - 70% preferably)

200grams super fine sugar 

40grams unsweetend cocoa powder

1/2 tsp sea salt

5 egg whites at room temperature

130grams all purpose flour

Method:

Preheat oven to 180 degrees celcius.

Butter a loaf pan and leave it aside. 

In a saucepan, melt the butter over low heat.

Remove the pan from heat and add the chocolate and salt, stirring until chocolate is completely melted.

Set aside and let the mixture cool.

In another bowl, mix together sugar and cocoa powder.

Add the egg whites one by one gradually and mix at medium speed for about 5 minutes.

Add the butter and chocolate mixture and mix well. 

Sift the flour and stir until it is completely incorporated.

Distribute the mixture evenly into prepared pan and bake for 30 to 40 minutes.

Let the cake cool on a wire rack and let cool to room temperature. 

You can top this cake off with some chocolate ganache and top it off with some fresh strawberries. 

100 Calories Chocolate Fudge Banana Muffins.

100 Calories?? Are you kidding me?

How can that be? You must be lying. 

I am serious. This is one healthy muffin for you to sink your teeth in. 


So... Let's indulge, guilt free.

So Yummy. It taste like brownie-muffin. Great for breakfast.

Look closer. And, take a bite.

100 Calories Chocolate fudge Banana Muffins
Makes 10

Ingredients:

1 egg

50grams brown sugar

1/3 cup applesauce (I used unsweetened)

1 teaspoon vanilla extract

3 Bananas (Mashed)

1 cup oat flour (90grams) (or substitute all-purpose flour)

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

30grams cocoa powder

Chocolate chips (optional) Method: Preheat oven to 180C. Grease muffin tin. Whisk together the egg, sugar, applesauce, vanilla, and bananas. Mix the dry ingredients and add to the wet. Mix just until combined. Add some chocolate chips if you want. (I did) Bake for about 20-25 minutes. (I just cooked them until a toothpick came out just a little sticky because I wanted them to be "brownie-ish"). I also drizzled them with melted chocolate.

I broke the rules and took a bite.

Chocolate cupcakes with Hershey's frosting.

This cake I cannot say it's from scratch.. Because I use a cake mix that was lying around in my cupboard for a very long time.. This cake is not too sweet. Just nice. The frosting is very very nice. Alot of people say it's very nice too.. heehehe. You may use your own recipe for the chocolate cupcakes. 

Chocolate Cupcakes

1 box of chocolate cake mix (I used betty crocker super moist chocolate fudge)

Bake according to instruction and let cool before frosting the cupcakes

Perfectly Chocolate Chocolate Frosting

(for about 30 cupcakes frosting)

Ingredients:

1 stick butter (113g)

2/3 cup Hershey's cocoa (70grams) (I use abt 50g for half frosting portion)

3 cups powder sugar (384g)

1/3 cup milk (79ml)

1 tsp vanilla essence

Method:

Melt butter. Stir in cocoa.  Add in powdered sugar and milk, beating at medium speed to spreading consistency.  Add more milk if needed. Stir in vanilla essence.