Butter Cookies

I made these cookies specially for my niece as we are both Doraemon fans! whahaha *^_^*

 Butter Cookies (recipe here)

Mushroom Pot Pie

Bread recipe here

 

 

Spaghetti in pumpkin carrot sauce

Basic pasta Dough recipe here 

Pumpkin carrot sauce 

Ingredients

100g pumpkin

2 small carrot

1/2 small onion

100ml water

50ml milk

10g butter

Seasoning

1/2 tsp salt

black pepper

Method

1. Remove pumpkin skin & cut into 1cm cubes.

2. Peel & cut carrots & onions into cubes.

3. Melt butter in a big saucepan.

4. Add in onions & fry over low heat for 5mins.

5. Add in carrots & pumpkin & fry another 3 mins.

6. Pour water into the saucepan & cover with lid to let it cook until the vegetables are soft.

7. Lastly add in milk & seasoning. 

8. Blend the soup after it had cooled down.

 

I simply love the combination of sweet pumpkin carrot sauce with the slightly salty cheesy beef sausages. Purr..fect meal  *^_^*

Chocolate Cuppies

Chocolate Cuppies
(recipe adapted & modify from My Baking Milestone)

Ingredients
20g cocoa powder
120ml boiling hot water
90 g flour
1/2 tsp baking powder
1/4 tsp baking soda
55 g butter
80g sugar
1 egg

Method:
1. In a small bowl, stir cocoa powder with hot water until smooth. Leave to cool.

2. In another bowl, sift together flour, baking powder & baking soda.

3. In another mixing bowl, cream butter & sugar until light & fluffy. Add in egg & whisk thoroughly.

4. Add in flour mixture & stir until just incorporated.

5. Add in cooled cocoa mixture & stir until smooth.

6. Fill cups until 2/3 full & bake in a preheated oven @ 160°c for 20mins

Lemon & Vanilla Pound Cake

Lemon & Vanilla Pound Cake
(Recipe adapted & modify from dailydelicious)

Ingredients
100g butter
90g icing sugar
2 eggs 
100g plain flour
2 tsp baking powder
20g milk
1 tsp lemon juice
1 vanilla pod
1/2 lemon zest 

Method

1. Scrap the beans from the vanilla pod & put them into the sifted icing sugar.

2. Sift together flour with baking powder & set aside.

3. Beat together butter & the icing sugar in a bowl until pale & fluffy. Add lemon zest & eggs. Add half of the flour mixture then add milk & lemon juice. Add the rest of the flour mixture, fold to combine.

4. Pour batter into silicon mould & bake @ 180° about 20mins.

Matcha Pound Cake

 
Matcha Pound Cake (Recipe adapted from Cotton & Cloud)

Ingredients
3 eggs
100g sugar
140g oil
40g full cream milk
180g plain flour
2 tsp baking powder
2 Tbsp matcha powder
Chopped nuts 

Method
1. Using a mixer, whisk eggs & sugar together until white & fluffy.
2. In a small bowl, mix the oil & milk together.
3. Drizzle the oil & milk mixture to the batter (1). If possible keep on whisking.
4. Sift flour & matcha powder into the batter. Carefully mix using a scraper not to burst any air bubbles.
5. Pour the batter into the cake tin & sprinkle chopped nuts.
6. Bake at 160C for 30mins.

Pumpkin Cake

Pumpkin Cake 
(recipe adapted & modify from My Kitchen)

Ingredients
250g salted butter

180g sugar

3 eggs

150g steamed pumpkin, mashed

300g plain flour

3 tsp baking powder

20g corn flour

1 tsp cinnamon powder

70g milk

150g pumpkin, peeled & diced

Method 

1. Cream butter together with sugar until light & fluffy. Add eggs, one at a time & cream until light & smooth.

2. Stir in mashed pumpkin & mix until well blended. 

3. Sift together flours & cinnamon powder, fold into the mixture alternate with milk. Mix until well combined then stir in diced pumpkin.

4. Bake in a preheated oven @ 160ºC for 60mins.