Milo Muffins

Very easy to make. Very delicious yummy mushroom looking muffins. I love it. My whole family too :)

Thanks to Victoria for the great recipe. It's indeed irresistible :)

What you need:

120g fresh milk
80g Milo powder
75g butter, melted and cooled
1 large egg
10g cocoa powder
180g cake flour
2 tsp baking powder
60g sugar
some mini marshmallows

Method:

1. Preheat oven to 200degC. Prepare 6 cupcake liner in a muffin pan
2. Warm milk just til lukewarm, add in Milo powder and stir til dissolved
3. Sift cocoa powder, cake flour and baking powder into a bowl and add in sugar. Mix well
4. Make a hole at the centre and add in egg and milk mixture, mix well but do not overmix. Batter should be sticky
5. Scoop 1 heaped tbsp of batter , add in a few mini marshmallows and top it up with more batter
6. Sprinkle more mini marshmallow on top
7. Bake for 20mins til skewer comes out clean
8. Remove from muffin pan and let cool in cooling rack

Looks like a bunch of mushroom with surface looking like planet Mars LOL

Yummy yummy :)

 

DH, who dislikes overly sweet cakes, was full of praise after finishing one of these big muffins within seconds haha..

 

Eggs In A Cup

Another treat I enjoy eating that you may consider to surprise your mom on Mother's Day
If she doesn't prefer something sweet in the morning while you plan to make her breakfast, this is one good choice. It's in fact also good for lunch or snack :)

Okay, this one needs more chopping and stuff you need to do in the kitchen, but trust me, it's worth it :)

What you need:
(6 cups)

6 Mission Original Wrap
chopped red peppers
chopped green peppers
sliced Swiss brown mushroom
halved cherry tomatoes
sliced breakfast ham
6 eggs
3 tbsp grated Parmesan cheese
3 tbsp grated Mozzarella cheese
salt and black pepper to taste

1. First, preheat your oven to 180degC. Grease 6 holes muffin pan. In a bowl, mix in eggs, Parmesan cheese, salt and black pepper

 

 

2. Cut wraps into circles that can fit nicely into each hole in the muffin pan. Place them into the pan. prepare the ham, and vegetables

 

 

3. Place the ham and vegetables equally into each cup followed by pouring the egg mixture over it, close to the rim of the cups

 

 

4. Carefully place the pan into the preheat oven and bake for about 15mins. Remove from oven and add in mozzarella cheese into each cup and bake again for about 5mins til the cheese melted and the cup is crispy, Serve warm

 

 

 

This is a very versatile dish as you may use whatever ingredients you prefer. What I made was what my family and I love. You can replace ham with bacon, sausage while you can use whatever vegetables you love :)

 

 

Crispy cup with delicious juicy filling. Yum!

 

 

 

This is another post is in conjunction with invitation from Mission Foods Singapore to contribute some menu ideas for this coming Mother's Day tomorrow

 

At the same time, a special guest, Adam Liaw,  Australia Master Chef Season 2 winner, came up with a book of menu ideas "Quick and Easy" Dinners created in collaboration with Mission Foods

 

 

One more recipe in this book that caught my eyes was Beef Bulgogi and Kimchi Wraps. I must try this! :)

 

 

 

Meantime, I'd like to wish all the wonderful mommies out there.. HAPPY MOTHER'S DAY!

 

Banana Chocolate Cheese Wrap Roll

Finally I am well. Got flu bug from Ian, a pretty bad one it took almost 2 weeks for me to finally function normally. Well, I felt better last weekend but somehow got worse again. Health is wealth. It's not fun to fall sick. So relieved now, phew...

Anyway, this post is in conjunction with invitation from Mission Foods Singapore to contribute some menu ideas for this coming Mother's Day tomorrow

So here is the first one, banana chocolate cheese wrap roll - a delicious sweet treat
I always love these three combination. Easy peasy to make and so yummy. You can prepare this for breakfast, or brunch or even as snack

 

 

What you need:
(1 serving)

1 Mission Original Wrap
1 sliced cheddar cheese, tear into small pieces (or grated cheddar cheese)
about 1 heaped tbsp chocolate rice
1 medium ripe banana
chocolate sauce for garnish

1. Heat a non stick cooking pan over low heat. Place one Mission Original Wrap on the pan followed by grated cheddar cheese on one side of the wrap (I found out on that morning that I had no grated cheddar left, so I used one sliced cheddar and tore it apart)

2. Add chocolate rice over the cheese

 

 

3. Add one peeled banana (I mistakenly sliced the banana into two LOL)

 

4. When cheese and chocolate rice start to melt, you will feel that the wrap starts to crisp too, slowly roll the wrap from one side to the other side

 

 

 5. And it's done :)

 

6. Transfer to a serving plate and drizzle some chocolate sauce and serve

 

Sweet creamy  chocolaty with a hint of saltiness. Delish!

 

Mission Foods with a special guest, Adam Liaw,  Australia Master Chef Season 2 winner, came up with a book of menu ideas "Quick and Easy" Dinners

 

There's some recipes I'm so intrigued to try. This is one of them, Smoked Salmon and Egg Wraps with Mustard-Dill Mayonnaise. Sounds so good!

 

 

Lastly, hope you like the roll as much as I do and if you prepare this for your mom, hope she will enjoy it too. HAPPY MOTHER'S DAY :)

Healthy Milo Pancakes

This pancake is really yummy I can eat it not only for breakfast but also desserts or snack! :)
Look so sinful, huh? Surprisingly, this pancake will not make you feel so guilty since it's gluten free and you can opt for dairy free too, also it's eggless :)

 

Eat with strawberry and melted dark chocolate. This will chase all blues away LOL

 

 

Inspired by IG sweetendwithdates

 

What you need:

(makes 6 medium size pancakes)

 

1 cup ground oats (I grinded rolled oats til fine)

2 tbsp Milo powder (original recipe: cacao powder -> healthier!)

1/2 tbsp baking powder (I used double acting)

1/2 tsp cinnamon powder

1/8 tsp salt

1/8 cup brown sugar

1/2 tsp vanilla extract

1/2 tsp apple cider vinegar

3/4 cup fresh milk (original recipe: non dairy milk)

1/4 cup applesauce (I used my homemade applesauce)

1/4 cup semi sweet chocolate chips

 

Method:

1. In a bowl, mix together oats, Milo, baking powder, cinnamon, salt and sugar
2. In a separate bowl, mix in vanilla, apple cider vinegar, milk, applesauce
3. Pour in wet ingredients into dry ingredients and mix til just combined
4. Fold in chocolate chips and let the mixture stand for 10mins
5. Heat a non stick pan and scoop about 50ml (close to 1/4 cup) of the batter and wait til the surface bubbled. Flip over and cook for about 1-2mins
6. Repeat the procedure til the batter all used up
7. Serve with strawberry slices and melted dark chocolate

Note:

• The texture of this pancake is soft and fluffy with slight chewiness since oat flour is used. All purpose flour or whole wheat flour can be used if you don't have to go gluten free, and it'll be less chewy
• You can opt for non dairy milk if you want to have a dairy free pancake. Almond, oat, cashew, soy or rice milk is good substitute
• Using cacao powder is definitely healthier option but don't forget to increase the sugar used since cacao is unsweetened, or you can follow what the original did by adding 1 tbsp of maple syrup

 

 Healthy indulgent breakfast, anybody?

 

This post is linked to the event Little Thumbs Up (September 2015: Milo) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY

 

 

 

Choco Banana Overnight Oats

It's been awhile since the last time I had overnight oats for my breakfast. At the same time, I wanted something chocolaty. And I had some overripe bananas
Browsing through some overnight oats recipes, and I chose one from Mind Over Munch

After spending a night in the fridge, this yummy breakfast is ready :)

 

Yum yum... A very filling breakfast I didn't touch anything to munch til about 2.30pm when I had my late lunch :)

 

What you need:

1/2 cup oats

1/2 cup light coconut milk (I used homemade almond milk)

1/2 banana, mashed (I used 1 medium size banana)

3 tbsp Greek yogurt (I used light)

1 tbsp cocoa powder

1 tbsp unsweetened shredded coconut (I skipped)

1/2 tsp vanilla

1/2 tsp cinnamon

1 tbsp stevia, honey or sweetener of choice to taste (I used coconut nectar)

 

Method:

1. Mix well all ingredients in a mason jar, or any glass jar
2. Refrigerate overnight
3. The next morning, serve cold as breakfast

 

Adding in roasted cashew and sweet cacao nibs is a great idea

 

Plus some fresh strawberries is even better!

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

A Late Post - Valentine's Day Treat

Hi everyone! Been busy (read: lazy) I missed out blogging lately
Anyway, just want to share what I did for the just over Valentine's Day
I know today is first day of Chinese New Year but let me share this very late post first :P

I hope you all had a great time on this year's Valentine's Day
We do not really celebrate this day as like taking the effort to buy flowers and gifts, go for dinner, etc., but my kitchen will usually will be put to a good use, at least whipping up something simple for the family :)

Made this for breakfast.. Banana Nutella Cinnamon French Toast

Before drizzled by maple syrup

 

Slurp! Sugar overdose LOL

 

 

 

What you need:

 

2 slices of wholemeal bread (I used 50% wholemeal bread)

Nutella

1 very ripe medium banana, sliced

1 egg

2 tbsp fresh milk

a pinch of salt

1 tsp sugar

1/2 tsp cinnamon powder

a little butter

maple syrup

 

Method:

1. Mix together in a dish that can fit the bread slice: egg, milk, salt, sugar, cinnamon and whisk with fork
2. Spread Nutella on both slices of bread and arrange banana slices on one slice
3. Cover the banana with the other slice
4. Dip the bread on the egg mixture, leave it for 1 minute, flip to the other side and leave it for another minute
5. Heat  pan with a little butter, fry the bread til golden brown. Flip to the other side and do the same thing
6. Serve with maple syrup

 

And this is for snack on that day.. Chocolate Buttermilk Muffins

 

 

 

Recipe is from Ricke of Just My Ordinary Kitchen

 

What you need:

 

100g unsalted butter

125g dark cooking chocolate, chopped

100ml buttermilk

2 eggs, lightly beaten

175g plain flour

15g cocoa powder

100g brown sugar (original recipe used 50g sugar and 50g coconut sugar)

1 tsp double acting baking powder

1 tsp baking soda

1/2 tsp salt

100g chocolate chips (I used semi sweet)

 

Method:

1. Preheat oven to 200degC. Line muffin pan with muffin case
2. In a small pot over low heat, melt butter. Add in chopped dark chocolate and stir just until half chocolate melts. Off heat. Stir til butter and chocolate mixed well. Add in buttermilk, mix well and keep aside til starts to cool. Add in beaten eggs and mix well
3. In another bowl, sieve together plain flour, cocoa powder, baking powder and soda, salt. Add in sugar, mix well
4. Pour chocolate mixture into the flour mixture, fold gently just until the flour is wet. Do not overmix!
5. Add in chocolate chips, mix
6. Divide equally into the muffin cases til 3/4 full. Bake for 15mins. Reduce temperature to 10mins and bake for another 10mins. Please check with test skewer to see doneness. It should come out with some moist crumbs
7. Serve warm

 

 

 

This post is linked to the event Little Thumbs Up  organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Grace of Life can be Simple.

 

This post is also linked to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House

 

And lastly, this post is also linked to the event, Cook & Celebrate: CNY organised by organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids

 

 

Fluffy Whole Wheat Pumpkin Pancakes

Every time I make pancakes, I always use the recipe from Nigella Lawson, my favorite. Light, fluffy and yummy
Now I have another keeper recipe. Adding pumpkin puree makes the pancakes more moist, which is good. Another plus point, it's healthier version, too with only about 130 calorie per pancake using 1/4 cup batter. Additional calorie will be when maple syrup is added - which of course can't be missed :)

Recipe is from Better Homes and Gardens with slight modification

What you need: 
(below is half from the original recipe)

1 cup whole wheat pastry flour 
1 1/2 tbsp packed brown sugar
1/2 tbsp baking powder
1/4 tsp salt
210ml 1% low fat milk
2 medium eggs, lightly beaten
90g pumpkin puree
30ml canola oil

Method:

1. Mix flour, sugar, baking powder and salt in a bowl
2. In another bowl, mix milk, eggs, pumpkin and oil
3. Stir in milk mixture into flour mixture til slightly lumpy (do not overmix)
4. Heat a nonstick pan and oil slightly. Pour 1/4 cup of the batter and cook til bubbly. Flip and cook the other side til browned
5. Serve warm with maple syrup

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary)

Apple Pie Parfait

Parfait is one of my favourite breakfast menu, or even as my snack
Yummy and refreshing when served cold. Love it!

I saw this apple pie parfait in Super Healthy Kids. Tried it and no regret, it's delicious :)

I'm so lousy in making layers LOL

Recipe is so simple...

What you need:

granola
low fat plain yoghurt
apple
cinnamon powder

Method:

1. Dice apple and mix with cinnamon powder, microwave for a minute
2. Take out and stir. Microwave for another 1 min. Take out and let cool
3. Start the layer in a glass jar with granola, followed by yoghurt, apple
4. Repeat the sequence one more time, or even two more times depending on how much ingredients you have! :)
5. Breakfast is ready!

 

 

This post is for Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Kit from I-Lost in Austen at this post