Breadcup Quiche

I saw there were 2 unfinished pack of bread (left about 1/2 loaf) inside the fridge and 1 loaf on the kitchen table. I know that these bread going to stay inside the fridge for a period and the final fate will be dumped inside the trash bin. Thus after going through my collection of recipes, I found this recipe from My Culinary Journal that caught my attention so I went ahead without hestitation. I just used 7 slices of white & wholemeal bread for trialing.



Ingredients :
7 slices bread (white or wholemeal)
1.5 cup milk
3 eggs
2 slices ham
some grated cheese
a dash of salt
a dash of pepper

Method :
1. Trim the crust of the bread away.
2. Grease the muffin tray.
3. Roll the bread thinner and make 4 slits and stuff into muffin holes.
4. Whisk eggs with a cup of milk, season with salt & pepper.
5. Add in bits of ham and pour onto breadcups, sprinkled with grated cheese.
6. Bake at 180 degree for 25 to 35 mins till golden, fluffy or to your liking.

Verdict?
This is simple and delicious, a good way to use up the unfinish bread. Beside adding ham, we can add other ingredients like sausage, bacon, tuna etc, anything you like.

Credits: http://bakericious.blogspot.com/2010/04/breadcup-quiche.html

Non Bake Oreo Cheesecake

I supposed to post the birthday cake that I had made for my grandma, a Banana Custard Ice Cream Cake. So sad that I was not able to trace the photos in the memory card, dunno what's went wrong :(.

This cake was an order from my best friend M's colleague, the 1st cake order that I have accepted. There were many people asking about ordering cakes from me but I always laugh it off as I am not sure whether are they joking or serious about it :P.

M has been "boast' about how nice and delicious my bakes was to her colleague E. So E asked me through M whether can I bake a birthday cake for him. Since I thought I will be available and E was seriously requesting for it so I agreed to take up this order.

I didn't know the date was crashed with my mooncake making, dunno why I do not have much mood to make mooncake this year compare to last year (probably cos last year was the first time making mooncakes so full of enthusiasm) but still dragged myself to do so to fullfil my promises. Since I had tight schedule so I decided to make a non bake cheesecake which I can save some of the times on frosting of cake.

I made a non bake oreo cheesecake that I had made many times due to the great responses. My pipping and decoration skill still has not got any improvement, guess I must be more hardworking to practise more :P. Hope E won't mind it and will like this cake.

Recipe adapted from Aunty Yochana.

Biscuit Base:
100 gm Digestive Biscuits - crushed with roller
50 gm melted butter

Mix them together and press into an 8" springform tin. Chill it.

Cream Cheese Filling:
250 gm Cream cheese
50 gm Icing sugar
1 Tbsp Maple Syrup (I can't find my maple syrup so I replaced with manuka honey)
60 ml milk
1/4 tsp vanilla extract
10 Oreo cookies - chopped coarsely
260 ml whipped cream - whipped till medium peak
1 Tbsp gelatine powder + 70 gm water

Some extra crushed Oreo Cookies for sprinkling on top

Method:
1. Measure water into a bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside to allow the gelatin grains to swell (10 mins) before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature)
2. Beat cream cheese with icing sugar till well combined.
3. Add in fresh milk and mix till well combined. Add in gelatine mixture and mix well.
4. Fold in whipped cream and divide mixture into 2 portions.
5. Fold in chopped Oreo cookies into 1 portion and maple syrup or honey and vanilla extract into the other portion.
6. Pour in the white portion into the chilled biscuit base. Level the cream cheese filling and put it into the fridge to let it set.
7. Pour the Oreo cream cheese filling onto the set white cream cheese and level it.
8. Put into the fridge to let it set for 2 to 3 hours. (I put in freezer to have ice cream alike texture)
9. Remove from freezer to decorate as desire and put back to freeze it.
10. Slice and serve chilled

Credit: http://bakericious.blogspot.com/2010/09/non-bake-oreo-cheesecake.html

Almond Flour Zucchini Bread

this giveaway has now ended. please see below for the zucchini bread recipe.

Who is ready for another giveaway?!

The lovely folks over at Digestive Wellness have offered to give one lucky reader a 5 pound bag of their SUPER FINE blanched almond flour as well as a 2 pound bag of their Organic Coconut Flour.

If you’ve read my Almond Flour page, you know that I ♥ Digestive Wellness’s products. I came across their site a few years back when I was first starting the Specific Carbohydrate Diet and they’re not kidding when they call themselves the “SCD Superstore.” The Paleo and SCD diets take a lot of prep work and time in the kitchen, and this site is amazing for those of you who don’t have that time. They offer pre-made baked goods, nut flours, and even Paleo/SCD compliant condiments.

Their superfine blanched almond flour is like no other. It’s finer than any other one I’ve tried, and works wonders in baked goods. You may not think the type of almond flour you use matters, but you will notice a huge difference once you try it. You breads will rise better and you will no longer have slightly soggy muffins. The consistency is the closest to white flour grain-free can get!

Try it in this yummy zucchini bread recipe and then see the bottom of the post for the giveaway rules!

Ingredients (makes 2 mini loaves) 1-1/2 cup blanched almond flour 2 teaspoons cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon nutmeg 3 eggs, beaten 1/4 cup honey 1 ripe banana 1 cup shredded, unpeeled zucchini  Directions Preheat oven to 350 degrees Farenheit. Combine the dry ingredients in a small bowl. Place the wet ingredients in the bowl of a stand mixer, then beat on medium for 1-2 minutes until frothy and fully combined. Add the zucchini and beat again just enough to incorporate. Slowly add the dry ingredients with the mixer running, until all of the flour mixture has been incorporated. Spoon the batter into 2 mini loaf pans. You can also use this batter to make muffins. Bake for 30-35 minutes until the middle is set and a toothpick comes out clean. Enjoy!

Eggvocado (Baked egg in an avocado)

Ingredients:

• 1/2 avocado, ripe
• 1 egg 
• Salt and pepper to taste
• Optional seasonings: Paprika, chili powder, oregano, chilli flakes, etc.

Preparation:

• Pre-heat oven to 375 degrees farenheit.
• Cut avocado in half and remove pit. Enlarge the pit by scooping some avocado from the edges. 
• Use a baking dish and place the avocado in it.
• Crack the egg into the pit of the avocado. It’s okay if the egg over-flows onto the top of the avocado or into the baking dish
• Sprinkle salt, pepper and optional seasonings
• Bake for ABOUT 15 minutes — you want the whites of the egg to be cooked thoroughly). *Note - if you leave it in the oven too long the avocado’s texture becomes too mushy. 

Enoy!

Health is Happiness.

XO!

Chocolate Chip Dip Recipe

Chocolate Chip Dip Recipe 

Ingredients:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tablespoons brown sugar
1 teaspoon vanilla extract
1 cup (6 ounces) miniature semisweet chocolate chips
Graham cracker sticks

Directions:
In a small bowl, beat cream cheese and butter until light and fluffy. Add the sugars and vanilla; beat until smooth. Stir in chocolate chips. Serve with graham cracker sticks. Yield: 2 cups.

Nutritional Facts
2 tablespoons (calculated without graham cracker sticks) equals 180 calories, 14 g fat (9 g saturated fat), 31 mg cholesterol, 84 mg sodium, 14 g carbohydrate, 1 g fiber, 2 g protein.

Recipe from Taste of Home

Bacon-Wrapped Asparagus

Bacon-Wrapped Asparagus 

Ingredients:
10 fresh asparagus spears, trimmed
1/8 teaspoon pepper
5 bacon strips, halved lengthwise

Directions:
Place asparagus on a sheet of waxed paper; coat with cooking spray. Sprinkle with pepper; turn to coat. Wrap a bacon piece around each spear; secure ends with toothpicks.

Grill, uncovered, over medium heat for 4-6 minutes on each side or until bacon is crisp. Discard toothpicks. Yield: 2-3 servings.

Nutritional Facts
1 serving (5 each) equals 222 calories, 22 g fat (8 g saturated fat), 25 mg cholesterol, 281 mg sodium, 2 g carbohydrate, 1 g fiber, 5 g protein.

Recipe from tasteofhome

Carrot and Zucchini Bars with Lemon Cream Cheese Frosting

So for today’s zucchini recipe I tried a dessert.  It is the only way I can get my family to eat zucchini.  It has to be in something sweet like cakes, muffins, breads, etc.  I like the idea of making something with both zucchini and carrots in it.  These bars were a fun change.  I loved the ginger in them and the lemon frosting!  These bars are full of texture.  I did not peel my zucchini because I wanted to see the color, but you could always do that if you need it to be hidden!

Carrot and Zucchini Bars with Lemon Cream Cheese Frosting

• 2 eggs, slightly beaten
• 3/4 cup packed brown sugar
• 1/2 cup canola oil
• 1/4 cup honey
• 1 tsp vanilla
• 1 1/2 cups shredded carrot
• 1 cup shredded zucchini
• 1/2 cup chopped walnuts
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp ground ginger
• 1/4 tsp baking soda

Lemon Cream Cheese Frosting

• 1 (8 oz) pkg reduced fat cream cheese
• 1 cup powdered sugar
• 1 1/2 tsp lemon zest

1. Preheat oven to 350 degrees F. In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla.  Don’t worry about clumps of the brown sugar, those will dissolve as it sits while you prepare the remaining ingredients.  Then fold in the carrot, zucchini, and walnuts
2. In another bowl combine add the flour, baking powder, ginger, and baking soda.  Whisk to blend together.
3. Add to flour mixture to the wet mixture. Stir just until combined. Spread batter into an ungreased 13x9x2-inch baking pan.
4. Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
5. Once the cake is cooled prepare the frosting.   In a medium mixing bowl, beat the fosting ingredients with an electric mixer on medium speed until fluffy.  Spread or pipe the frosting over the cooled bars.  Makes 36 bars.

Credit from http://realmomkitchen.com/7878/carrot-and-zucchini-bars-with-lemon-cream-cheese-frosting/