What I Ate on Wednesday (5) WIAW

WIAW 5!

Today I learnt:

1. not to cry over mum ridiculing your dreams

2. smile even when you’re sad

3. love your dad because he loves you back

4. Eat bread. They are soft and fluffy.

Breakfast: 2 red bean buns; Mid-morning and mid-afternoon snacks: 3 Four-Leaves‘brownies-sized cookie bars leftover from Sunday; Lunch: Rice + veg + pork chop; Dinner: 1 blueberry bun + 1 sugar roll

My low Fat (Vegan) 3-Layer Cookie Dough Bars got a new round of photo shoots… under the sunlight. Way cool.

Super short post today. Off to have fun (with Chemistry 😦 ).

An Experiment: Low Fat (Vegan) 3-Layer Cookie Dough Bars

What would Gordon Ramsay say?

My brother loves Gorden Ramsay. He’s cool. Like a chef version of Simon Cowell, but nicer. And really cute sometimes. 🙂

I made these bars today as an experiment to get perfect cookie dough bars. These are not perfect.
I’ll continue experimenting after my exams. I always bake after a series of exams. Remember this? and this?

Here’s a diagnosis.

What went wrong?
1. cookie cake layer is too dense (flour+ leavenershould be added) because I made it gluten free
2. cookie crust layer should be baked before all other layers are added

What I learnt (from other peoples’ experiences):

1. Never use fat-free cream cheese
2. Grease the pan!!!
3. Use real butter

What I want to ask Gordon Ramsay?

1. how do you make sure all layers are cooked when all 3 have different baking times?
2. You’re a chef. But, does that make you a pastry chef too?… Can you make macarons and layer cakes? Update: I checked! Apparently, he can!

Layers: (from top to bottom)

1. cocoa cheesecake

2. cookie cake

3. cookie crust

Monster Version, suggested by my mum, drenched in chocolate syrup from here, and with pink sugar beads leftover from my layer cake.

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I have to say though, that while it wasn’t good enough, it was pretty tasty! 😀 😀

What I Ate On Wednesday (4) WIAW

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Have you ever wondered what your future will be? I do. Every. Day.

Remember when you were a kid?

Did you ever think how you would turn out?

I thought about it all the time. I couldn’t wait to escape the life I had. Maybe its just me.

When I was 10, I begged my mum to let me ride a motorcycle. “Wait till you’re 16” she said. 16 came and went. She refused.

Riding a motorcycle remains on my ‘To-do’ list.

Funny I never wanted to drive a car.

Mum: “What’s your dream car?”

Me: “Volkswagen Beetle, Yellow”

Mum: “Are going to learn how to drive?” (Qiting, this is a. Trap.)

Me: “No”

Mum: “Then who’s going to drive the car?”

Me: (stunned… pauses) “I’ll tell you when I grow up”.

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Gee. That didn’t make sense at all. I don’t even understand myself. A sign of mental disorder? Probably? Hope not.

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Just do your WIAW. (which I didn’t last week)

What I ate today is summarised in that above illustration.

Breakfast: 2 sugar rolls + yogurt, Lunch: leftover Fried Rice cooked by mummy, Dinner: 3 small red bean buns, Snacks: 1 guava + the leftover red bean thing in the next picture.

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I made Chocolate Covered Katie’s Deep-Dish Cookie Pie with 2/3 of the sugar with a blender. Its delicious! Kind of tastes like mooncake. According to my mum and dad. 

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More news: For some reason, I’ve managed to transform my yogurt into ice cream. The only bad thing about this is I don’t know how this happened! Just look!

Got to go! My studies are calling.

Cookies ‘n’ Cream in a Bowl (Healthy Vegan Oatmeal)

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Here’s an apology in advance. I’m sorry. The following may be an eyesore.

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See my smashed oreos? I dumped them into a separate cup so they wouldn’t get soggy.

Want to know something?

This is the BEST oatmeal I’ve ever eaten and the first I’ve ever really finished.

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Cookies ‘n’ Cream in a Bowl

No. of servings: 1

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Ingredients

For Oatmeal

• 40g quick cooking oats
• 1/8 tsp salt
• 1 1/4 cup water
• 3/4 cup unsweetened soy milk (or other non dairy milk)
• 1 1/2 tsp vanilla essence
• 2 tbsp pure maple syrup/ agave syrup

For ‘Cream’

• 1/4 cup unsweetened soy milk
• 2 packets stevia
• 1 tsp vanilla essence
• 1/2 tbsp pure maple syrup

Directions

Cook oatmeal:

1. Mix the first 4 ingredients for oatmeal in a saucepan.
2. Heat till mixture boils and then lower the heat for oatmeal to simmer.
3. Let oats simmer for about 10 minutes or until the oatmeal is at the texture you want. Turn off the heat.
4. Add in remaining ingredients and mix till even.
5. Pour in the ‘Cream’ (directions below) over the oats.
6. Put in freezer for 15 minutes (mandatory! This step is essential to make oatmeal super creamy and custard-y!)

Make ‘Cream’:
Just mix everything together and pour over your cooked oatmeal.

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Optional Additions:

• 1 Oreo sandwich (without cream if you don’t like it… I don’t)– SMASHED (OPTIONAL)
• Drizzle of pure maple syrup/ agave syrup

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Wanna see the innards?

You know, oatmeal doesn’t always like to get a nude picture taken, but I kind of took one when mine wasn’t looking. Oops.

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An empty bowl!!

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Chocolate Blueberry Pie Steel Cut Oatmeal in a JAR

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I lied about the hiatus. I’m sorry! I love blogging too much… way too much. But I have a reason.

I love this.

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Its soooo creamy! Like a PUDDING-cum-custard. Topped with blueberries, drenched in chocolate, cinnamon- infused. 

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Wait! Are you sure love is spelled “L-O-V-E”?

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Because I’m pretty sure its spelled “Chocolate Blueberry Pie Oatmeal”.

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You know, I’m NOT usually a fan of cooked oatmeal in a bowl. The usual breakfast fare. It doesn’t quite agree with my tummy. But drenched in this dessert-y goodness, oh what the heck, stomach discomforts? Oh whatever!!! 😀

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I’ve got soooo many pictures to show you!!! These are just super duper photogenic 😀 

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I hope you’re not drooling… because I’m busy wiping away mine.

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I’m sorry the picture here is so highly sharpened the chocolate layer looks like sand. I SWEAR its thick, syrupy and delicious. You can lick it and not bite it. Scout’s honour. I used to be a girl scout. A brownie (human one, inedible).

Used to be. I sucked at sewing buttons. Everyone could but I couldn’t. Brownied failure. I belong in the kitchen. To bake like crazy.

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In this oatmeal:

bottom layer: Cinnamon – infused steel cut oats

middle layer: Chocolate syrup (super healthy)

top layer: Blueberries

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Blueberry Pie Steel Cut Oats

no. of servings: 1

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Ingredients

For Oatmeal

• 40g steel cut oats
• 1 cup water
• 1 cup unsweetened soy milk (or other milk  )
• 1/8 tsp salt
• 1/2 tsp cinnamon
• 1 tsp vanilla essence
• 2 tbsp pure maple syrup/ agave syrup
• 2 packets stevia
• Empty JAR

For Chocolate syrup

• 1 tbsp cocoa powder
• 1 tbsp pure maple syrup/ agave syrup
• 1/2 tsp vanilla extract

Directions

For Oatmeal

1. In a pot add water, salt, soy milk and oats.
2. Heat till the mixture boils, then lower to LOW heat.
3. Let cook, cover with a pot cover (better if it has a hole), and let simmer for 30 minutes.
4. Every 5 minutes, come back to stir the mixture to make sure it doesn’t stick to the pan.
5. When it has reached your desired consistency, turn off the heat
6. Add cinnamon and vanilla essence.
7. Mix well.
8. Pour into JAR!
9. Prepare to add toppings.

For Chocolate syrup

Mix well!! Until it turns syrupy and uber-thick. So yummy! Make extra, in case you accidentally spooned some into your mouth before it goes onto the oatmeal 

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To Assemble:

1. You need 1/4 cup blueberries or as much as you want. I used an entire fruit serving!
2. Pour chocolate syrup over the oats! Add blueberries.
3. FREEZE for 15 minutes (MANDATORY!!!!!)
4. It makes the oats SUPER custard-y! 

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PS:If this page took too long to load, I apologise! 

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Submitted to Diet, Dessert, and Dogs’ Wellness Weekends!!! Thanks for organising, Ricki!!!! 😀

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Also submitted to: Allergy-Friendly Lunchbox Love Link Party. Thanks, Vintagemom for the invite!!:D

Skinny Fudgesicles + Mini-Guide to Creating your own Popsicles

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I started making Popsicles with Chocolate Covered Katie’s Starbucks Frappuccino Fudgsicles! and when they turned out soo good (!!!!), I started experimenting to come up with my own Cocoa Fudgsicles with the ingredients I already have at home.

Have you seen them here and here and here? 😀

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Katie’s Starbucks Frappuccino Fudgsicles

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What are Popsicles?

Popsicles are frozen, water-based desserts. They are made by freezing flavored liquid (such as fruit juice or chocolate milk!) around a stick.  A classic method involves using ice cube trays and toothpicks, although various ice pop freezer molds are also available. (Adapted from here)

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What are Fudgsicles?

This frozen dessert is in a flat shape on a stick, but it is chocolate-flavored with a texture somewhat similar to ice cream.

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Guide to making Popsicles:

The Popsicles are easy to bite and not numb on the mouth. Thus they cannot be icy or your tongue may freeze. So, to make them, you need to include 1 or more of the following ingredients to your Popsicles to help achieve the aforementioned texture:

1. blended fruit
2. concentrated fruit juice
3. full cream milk
4. cream (heavy/pouring/whipped)
5. half-n-half (low fat is okay)
6. evaporated milk (low fat is okay)
7. condensed milk (low fat is okay)
8. creamer
9. cocoa powder (Tried and True!!!)
10. agave syrup/maple syrup/ golden syrup/ corn syrup
11. sugar (in large amounts)
12. nut butters/ coconut butter
13. coconut milk/creamer
14. xanthan gum/ guar gum

Combine 1 or more of these ingredients with flavouring like vanilla extracts and start experimenting! You’ll come up with delicious Popsicles!!

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Healthy Fudgsicles

No. of servings: 4

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Ingredients

• 1/4 cup agave syrup/ pure maple syrup
• 1 1/2 cup soy creamer/low fat evaporated milk
• 1/4 cup soy milk
• 1/4 cup cocoa powder
• 1/8 cup brown or black sugar (optional)

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Directions

Mix well or blend all ingredients together. Pour into Popsicle mold and freeze.

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Submitted to Diet, Dessert, and Dogs’ Wellness Weekends!!!

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What I Ate on Wednesday (3) WIAW

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Like my desk? Yup, its incredibly messy.

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Dessert: Fudgesicle 

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(Recycled photo from my 1st WIAW) I had a breakfast of something like this but in a lighter combination of: Brown Rice (YAYness), curry vegetables, vegetarian soy char siew and black pepper cauliflowers. I forgot to take a picture of it!

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Red Bean Buns: 2 for lunch, 1 for supper

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Light dinner of rice + cabbage + eggs

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Yup I ate a lot today!! No guilt… no guilt…

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PS: TELL ME WHAT YOU WANT! Please help me with my poll on the sidebar at the right! Thanks 😀

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An Oatmeal Chocolate Hurricane

The Oatmeal Bowl I couldn’t finish. 

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Chocolate Oatmeal Hurricane

No. of servings: 1

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Ingredients

For Oatmeal

• 40g quick cooking oats
• 1 1/4 cup water
• 3/4 cup unsweetened soy milk
• 2 tsp brown sugar
• 1/8 tsp salt
• 1/4 banana (sliced)
• 1 tsp instant coffee (optional)

For Chocolate ganache

• 1.5 tbsp pure maple syrup/ agave syrup
• 2 tsp cocoa powder
• 1 tsp black soy bean flour/ soy bean flour/ cocoa powder
• 1 tsp vanilla essence/ extract (optional)

Directions

For Oatmeal

1. In a saucepan, add all ingredients and cook at medium heat.
2. Keep stirring to keep oatmeal from getting burnt.
3. Watch the oatmeal gets thicker and thicker!
4. When its no longer watery but creamy, turn off the heat and let the oatmeal to stand for a couple of minutes.
5. You’ll get a SUPER bowl of oatmeal. Really! The banana is optional, I didn’t liked it cooked but many bloggers like it because it gives the oats an extra creamy consistency! To add or not to add? Your call!

For Chocolate Ganache

Mix well!!

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To Assemble:

1. 1 tbsp Chunky Peanut Butter
2. 1 Oreo Sandwich, Crushed into smithereens

Pour chocolate ganache  onto oatmeal. Sprinkle crushed oreo sandwich and add peanut butter.

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Oatmeal for lunch?

Yep, it was lunch 😀

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We hate Hurricanes.

We love Chocolate.

We love Oats.

Guess this particular hurricane isn’t that bad after all! 😀

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Single Serving Low Fat Peanut Butter Muffin

I’m going to start having quick-and-ugly posts for the time being to keep this place from rotting. 😀 I ate these for ‘lunch’ today with lots of chocolate from my Mum’s new stash– It’s teachers’ day today and at least 5 people gave her chocolate!! All of us got a share of the calories 😀

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Like muffins much?

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I’m afraid “quick” also means ugly photos 😦

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Just look at that muffin top!!!! I love muffin tops!!! In fact, most of the time, I only like the muffin top 😀

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Adapted AND Inspired by Chocolate Covered Katie

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* amendments to above: use an additional 1 tsp of soy milk

To make, mix all ingredients together. Bake at 200 degrees Celsius for 15 minutes or until a toothpick comes out clean.

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Oh I love those muffin cases! Really pretty 😀

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Because of the peanut butter, they were very crumbly, I had to catch the crumbs with my… well… homework… 😉

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Submitted to Diet, Dessert, and Dogs’ Wellness Weekends!