Cranberry Almond Biscotti

Cranberry Almond Biscotti
(recipe adapted from Anna Olson)

Ingredients:
¾ cup fine sugar
½ cup vegetable Oil
2 eggs
2 Tbsp lemon zest, finely grated
1 tsp rum
¾ cup whole almonds
½ cup dried cranberries
1 ¾ cup Blue Jacket Plain Flour
2 tsp baking powder
½ tsp salt
½ tsp ground cinnamon

Method:

1. In a large mixing bowl, whisk sugar, oil, eggs, lemon zest & rum together. Stir in the almonds  & dried cranberries.
2. Sift the flour, baking powder, salt & cinnamon a separate bowl, add this to the wet mixture and stir until completely blended. Shape the dough into 2 logs.
3. Bake in a preheated oven at 160C for 25mins. Cool the logs on the baking tray slightly.
4. Using a serrated knife, slice the logs into cookies. Place these back on the baking tray & return them to the oven to bake about 18mins.

 

Oreo Cheesecake Popsicles

Oreo Cheesecake Popsicles

Ingredients:

227g / 8 oz Cowhead Cream Cheese

200g Greek yoghurt

2 Tbsp fine sugar

oreo cookies, crushed

Method:

1. Spoon one tsp of crushed oreo crumbs (from 1 packet) onto the base of cupcake liners. 

2. Cream cream cheese, yoghurt & sugar in a bowl till smooth.

3. Fold in crushed oreo cookies (from 3 packets). 

Spoon mixture into cupcake liners & put a popsicle stick in the middle.

 Fridge for at least 4hrs.

 

 

乡村面包

乡村面包
(recipe adapted from Carol)

Ingredients: 
(A)
200g Blue Jacket Bread Flour
2g instant yeast
132g water

(B)
50g Blue Jacket Bread Flour
15g fine sugar
4g salt
35g water

Method:
1. Knead all ingredients (A) till a smooth dough is formed. Proof for 1hr.
2. Add in all ingredients (B) & knead till dough is smooth & test for window pane stage. Proof for 1hr.
3. De-gas & shaped the dough. Placed in a proofing basket. Proof for 1 hr.
4. Scored the dough & baked in a preheated oven @ 200C for 25mins.

One of our favourite way to eat plain bread ~ spread some mayo & topped with pork floss =)

Paleo Chocolate Cupcakes

Paleo Chocolate cupcakes
(recipe adapted from here)

Ingredients:
1 cup almond flour
½ cup cocoa powder, sifted
¼ cup coconut flour, sifted
1 tsp baking soda
½ tsp salt
½ cup honey
1 stick Cowhead salted butter, melted
4 eggs
½ cup walnuts,chopped

Method:

1. In a small bowl combine the dry ingredients.
2. Add in honey & melted butter. Mix well. Add in eggs & mix till combined.
3. Divide batter into cupcake liners.
4. Bake in a preheated oven at 180C for about 14mins.

Kinako Lava Cake

Kinako Lava Cake
(recipe adapted & modify from here)

Ingredients:
65g Meji white chocolate
40g Cowhead salted butter, softened.
1 egg
8g Kinako powder
25g Blue Jacket Cake Flour

Method:
1. Butter two ramekins & dust with some flour.
2. Microwave white chocolate & butter together in a bowl till melted. Stir till smooth.
3. Mix in the egg till combined.
4. Sift in flour & kinako powder. Mix well until no visible lumps.
5. Pour into prepared ramekins. Cling-wrap surface of ramekin & put into the freezer for 40mins.
6. Bake in a preheated oven @ 200C for 12mins.
7. Use a spatula to run the sides of the cake & gently flip the ramekin onto another plate.
8. Dust with more kinako before served.

 

You will love this lava cake as much as I do if you are a kinako fan =)

Black Forest Cake

Black Forest Cake

Ingredients
Cake:
4 egg yolks  
60g corn oil
60g Cowhead UHT milk
10g cocoa powder
80g Blue Jacket Cake Flour
4 egg whites
70g fine sugar

Fillings:
Non dairy whipping cream
1 can pitted cherries, cut into smaller pieces

Syrup:
Juice from pitted cherries
2 Tbsp corn flour
*Cook over low heat till thickened

Kinako Tea Cakes

Kinako Tea Cakes
(recipe adapted here)

Ingredients: 
50g Cowhead salted butter
50g honey
1 egg
100g Blue Jacket Cake Flour 
20g Kinako
1 tsp baking powder
60ml milk 

Method:
1. Whisk butter until smooth. Add in egg & honey till combined.
2. Sift in flour, kinako & baking powder alternating with milk. Fold till combined.
3. Pour batter into mould. Bake in a preheated oven @ 160C for 22mins.

Very soft & moist little cakes. Give it a try if you are a fan of kinako =)

Pull Apart Kitty Buns

Pull Apart Kitty Buns

Ingredients:
250g Blue Jacket Bread Flour
30g Blue Jacket Wholemeal Flour
1/2 tsp yeast
140g carrot puree (cooked 1 medium carrot & blend with water)

20g coconut oil

Method:
1. Put all ingredients in the mixer fitted with a dough hook. Knead till it form a soft & elastic dough. Proof for 1hr.

2. De-gas & divide dough into 10 portions. The last portion divide into 18 smaller pieces (kitty ears). Place into prepared 8" tin greased with butter. Prove for 1hr. 

3. Bake in preheated oven at 180C for 15mins.

Smores Brownies

Smores Brownies
(brownie recipe adapted & modify slightly from Kitchen Corner)

Ingredients:
115g Cowhead salted butter, softened

100g fine sugar

2 eggs

60g walnut, chopped

1 tsp baking powder

3 Tbsp warm water

55g Blue Jacket Plain Flour

55g cocoa powder

mini marshmallows
chocolate chips 
digestive bicsuits

Method:
1. In a clean bowl, cream together butter & sugar until pale & fluffy. Beat in the eggs, one at a time.
2. Gently fold the nuts into the butter & egg mixture. Add in rum & warm water. Mix together well.
3. Add in sifted flour mixture.
4. Pour the brownie batter into the prepared tin & level out the top with a spatula.
5. Bake in a preheated oven at 160C for 20mins.
6. Remove tin from oven & top with marshmallows & chocolate chips. Put back into oven for another 10mins or use a blow torch to brown the marshmallows & top with digestive cookies.

 I gave my Smores brownies to my friend & this is how she ate them.