Nutella Pop Tarts

Pop tarts!!!
What is that? It is very popular in USA. I once eat it everyday because it is that tasty. It has many different flavors to choose from at your grocery store. My sister loves it a lot, that she asked me to bring it back for her whenever I go home. So, this is for her too! =) It is much healthier, since you can adjust the ingredient based on your on preference, and it still tastes great!

Nutella Pop Tarts
Ingredients:
Crust:
2 cups all-purpose flour
12 tbsp/1 & 1/2 sticks cold butter, cubed
1/2 cup ice water

Filling:
Nutella (Easy!)

*Beaten egg for egg wash (I forgot to use in this recipe, but it does not affect the taste, just the look of it)

Steps:
1. Mix all the crust ingredients till a dough is formed, chilled in fridge for 30 minutes. Easier to work with when the dough is stiff unless it is winter.
2. Roll the dough and cut out desired shapes, I just eye-ball the shapes into rectangle shapes. Put some nutella on top of one crust, and brush some egg wash around the pastry. Place another sheet on top of the nutella sheet to seal it. Use a fork to seal the edges to ensure no nutella leaking out from the sides. Brush some egg wash to make it looks nicely golden brown.
3. Bake in preheated oven 350 F for 35-30 minutes until golden brown. (Brushing egg wash on top really helps because it allows you to see if it is golden brown)
4. Cool completely. You can put some glaze on top. I just put on one for looks, however I still like the plain one, since it is sweet enough for me.

Happy baking =)

Chocolate Walnut Granola

Homemade granola is the best when you can mix in anything you want, and omit those you do not like. =D. So the recipe for this granola is very easy.

You just need:
2 cups rolled oats
3/4 cup almond butter
1/4 cup honey
1/2 cup chocolate chunks
1/2 cup walnuts, chopped

Preheat oven to 325 F. Line parchment paper on baking sheet. Mix everything till well combine. Pour onto baking sheet and bake for 15-20 minutes till dry. Cool completely.

You have to try this recipe! It is healthy and yummy! =)

Happy eating!

Spongy banana loaf cake revisited

Very moist banana cake is back, again! I make this cake for a friend of mine, with 1-2 pieces left for myself. Hehe. I dedicate this to my sister, you must try, if you read this, you will know! =)

I will just link the recipe below. I use a 9 by 9 inches loaf pan to make this.
banana cake recipe

Happy baking =)

Palmier

This is the first post since the last time I have blogged! It has been two months since I have last blogged (reminded by my big sister though >.<). Forgive me for being kinda busy the month of November. Finally, I am able to sit down and take out all the photos of my baking projects that I have not yet posted. So here it comes, bear with me! =P

This is a palmier dessert that I have made back in November. (I usually bake when I am stress, so you will know how stress I have been with the numbers of blog posts.) It is a very satisfying dessert/treats because of it's crunchiness and sweetness. I love puff pastry, and this is definitely one of my favorite dessert. There is a local bakery shop that I will go who sells very yummy freshly baked palmier called "La Galette". So, no harm in making your own palmier I guess.

I use store-bought puff pastry sheets though to save time, since the texture is the same. I recommend Pepperidge Farm brand puff pastry sheets that is at your frozen aisle. Just thaw your puff pastry sheets before unrolling, and then place some flour below and above the puff pastry sheets to avoid sticking. Beat two eggs and brush on one side of the sheet. Sprinkle lots of sugar, as much as you like. Fold in two ways till they meet in the middle. Pinch the sides to seal them. Cut into 1-inch size. Lie on parchment paper. Brush with egg mixture. Bake in preheated oven at 450F for 6-10 minutes till golden brown. Cool completely before enjoy them with a cup of Milo (I don't drink coffee >.<).

Happy baking =)

Very Moist Banana Cupcake w/ Banana Custard Filling

Very moist banana cupcake with banana custard filling. I put them into the fridge which makes them even more moist. It is like eating a cake & a pudding at the same time!

Ingredient:
Banana cake:
banana cake

Banana Custard Filling:
banana custard

Steps:
Wait till the cake is cooled, cut out a small round shape on top to insert/pipe the banana custard into the cupcake, and put the cut round cake back, on top of the custard. Chill in fridge and serve. (Wrap in cling wrap to ensure the cake does not dried out in the fridge.

Happy Baking =)

Pink Piggy Cake

This a birthday cake for my friend who insisted a piggy cake, and there you go! He showed me a photo of his cake, this cake, I can say it resembles maybe 60% of the model he showed me. The 40% is left for the viewers to judge. Haha. =D. I have had a rough idea how to make it, but the only problem I got was the nose because it is hard to make a 3D nose. I found a person who decorates a piggy cake using melted white chocolate that is dyed pink. What a wonderful idea! The youtuber is called "pankobunny". She has wonderful recipes, take a look at hers.

It is consists of one pink-colored vanilla cake, and one chocolate cake. The filling is whipped cream. The pink piggy cake is dyed pink whipping cream. Lovelt!

Happy baking =)

Duo-Crusts Chocolate Tarts

Two different chocolate tarts with the same filling, different crusts. One is baked, one is non-baked. Both equally delicious and different textures, different tastes.

Ingredient:
Crust:
1/2 stick butter, soften
50g sugar
1 egg
150g cake flour
1 tsp vanilla extract
Milk (for adjustment)

No-bake crust:
Crushed graham crackers
Peanut butter

Filling:
200g melted chocolate
1 cup whipping cream
50g sugar
60g butter, melted

Steps:
For the baked crust: Cream all ingredients together till a dough formed. Put into lined paper cups and bake for 12-15 minutes at 350F. Cool on wire rack completely.
For the no-bake crust: Mix all ingredients together and put into prepared pan/cups.
Filling: Put all ingredients into a saucepan and heat on medium till all incorporated.

Assemble:
Scoop filling into cooled crusts. Cool in fridge before consume for better texture.

Happy baking =)