Category Archives: vegan

Peanut Butter & Jelly Pie — The Ultimate Makeover

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Imagine a delicious, guilt-inducing pie that’s all these…

Alright, quit imagining because its reality. 

Just look at that! A square piece of Peanut Butter & Jelly Pie and a cup of Homemade Soy Milk. A vegan high tea set! 

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I like the pie frozen, but if you’re not into an ice-cream like,  peanut butter and jelly confection, and more into a creamy, mousse-like pie, just have it chilled and equally delicious. 

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Recipe for shortbread crust is adapted from Chockohlawtay, one of my favourite blogs.

Vegan: Use tofutti cream cheese.

A visual presentation of the process of making soy bean flour:

1. bake soy beans at 200C for 15 minutes. let cool.
2. grind in a grinder till powdery.

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Till next time!

Exploding Cream Buns 爆浆面包 (Whole Wheat & Vegan)

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One of the things I love most of Taiwan is the varied speeds of change in the country. The rocky path to my grandparents’ house  have those same old rocks embedded, the same old metal spring buried at one side, rows of crops of 槟榔叶 (betel leaves) grown by the same old farmers at the other, the same kinds of grass growing at the side, the same family of daisies swaying along to the wind. Largely the same people, plus a few babies, minus some who passed away, the same smiles, the same faces, with a few more wrinkles. The same breakfast shops that had not changed in any way since before I was born. Things like that stay the same. They make the place we come from what it is.

Cycle a couple kilometres along the sort-of-expressway into the city. Most things would be different a year on. The same lady selling my favourite pancakes 车轮饼 stands at the same spot, but in front of a different shop. Shops promoting PDAs with wireless network connection spring up. Just 5 years ago, barely anyone owned a computer, let alone knew what the hell the internet was. [Even today, in the area my mum was born, few people have an internet connection (an estimated 1 in 3).] And right in the middle of the Pingtung city, now stands at least 3 new french bakeries, 1 Japanese bakery, and 1 modern Taiwanese bakery. That’s where I found 爆浆面包, or as I translate– Exploding Cream buns. An innovation unto the traditional tiny buns accompanying Western meals. Today, they are one of the most popular buns in Taiwan. Though they’re typically filled with a buttercream filling, I decided to go the healthier way with, well, tofu. If you don’t tell the people you’re serving that the buns contain tofu, there is little chance they’ll find out.

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The cream is injected into the bun rather than pre-inserted. DO NOT inject the cream into the bun while the bun is warm lest you want baked cream (a mistake a made for 2 buns, one of which’s innards are in the photo below).

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I’m providing 2 choices of filling. The Oreo Cream.

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The Coffee Cream version.

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And now the recipe! The recipe for buns is adapted from Christine’s Recipes. There are errors though! Add another 1 tsp of lemon juice for Coffee Cream and 1/2 tsp for Oreo Cream.

Assembly: stuff cream of choice into a piping bag. Make a hole in the corner of the bun and fit the piping nozzle into the hole to squeeze cream into the bun. If you press too hard such that too much cream enters, the bun literally explodes. So be careful!

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Hopefully, I’ll have something great for you tomorrow!

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This post is going to YEASTSPOTTING!!!

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Oreo Coffee Cream Layered Cake for One (with the Perfect vegan Whipped Cream)

I’ve been up to so many crazy stuff these days. Like making my idiotic right arm more horrible than it already is (I think its badly sprained), convincing my brother that a B in Math (for ‘A’ levels) means I’m incapable of helping him with his math homework, sulking over the gold dye (for highlights) that left my hair with barely visible red streaks (not complaining about the red), studying for a very important test, wondering whether I’ll get my driving instructor killed (worst case scenario), thinking about blue highlights, filling up university applications and more. Somewhere in between, I finally (!!!) found some time to bake and experiment to get a perfect tofu whipped cream. With one hand because I’m afraid of furthering injuring the hand which is disgustingly swollen. Its one of those times I wish I don’t have Erb’s Palsy. I’m sort of scared that one day I won’t be able to use it anymore. Sort of. 

You probably think its weird that I dumped Oreos and coffee into the same cake. Rest assured I don’t promote the activity of poisoning. I’m all for the caffeine and sugar boost. 

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Unfortunately, I have the frosting skills of a 4 year old. You can tell, I’m sure.

Nonethless, don’t let my horrible frosting skills deter you from trying this whipped cream! I swear you won’t be disappointed and I don’t do promises like this often (because results vary sometimes but this is so easy! The secret to this whipped cream is the fresh extra firm tofu (NOT silken) and lemon juice. Its stable, creamy, tastes so unhealthy, VEGAN, gluten free, raw, costs much less than regular whipped cream (in Singapore anyway), is so easy to make, you don’t even have to whip it and basically everything normal people love about whipped cream. I’ll never ever buy regular whipped cream again. Why purchase some when you can have this?

NOTE: for recipe, you will have lots of tofu whipped cream left over. Quarter the recipe if you know you won’t need any whipped cream in the next 3 days.

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Yeah, I consume cakes layer-by-layer. That’s the point of them being layered cakes. I’m not weird; I just have an exotic way of swallowing layered pieces of cake. 

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Take a look at my DIY mini cake stand (for cakes serving 1-3). For someone who usually handles flour instead of glue, cardboards and tape, it felt odd. My clumsy hands made it crooked. Not on purpose of course.

The ribbons are scraps I found around the house. The round top is made of round cake boards and the ‘pyramid’ stand is actually 2 stacked Styrofoam cups. 

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Sadly, its now time to part. Sarcasm comes in handy at this time because words sound genuine.

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Inside Out Blondie Tart Cake for 2 (Vegan and Whole Wheat)

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Qiting asks herself some questions about shopping for clothes and related boring accessories to fill up the gap between the top of the page and the recipe

Interviewer: Is shopping for clothes considered a hobby?

QT: More like torture.

So I assume you won’t join your friend(s) when they/she want(s) you to accompany them in said activity?

Not unless I really really really really really like them enough to know I won’t hate them after they mentally torture me with the sight of a room filled with, gasp, only clothes!

Do you go shopping with your mom?

Sure, I wait outside the shop while she enters.

You’re a lousy daughter.

I’m sure you don’t mean that.

I do.

Well, I don’t care what you think. Its a free country!

Not exactly, Singapore has tons of rules and stuff.

Weren’t you asking me about my lack of interest in clothes-shopping? When did we decide to switch the subject to the allowance of free speech in this tiny island which is not exactly the food paradise people speak of because its a lie ’cause Taiwan has food a million times better? You! You inattentive, over-inquisitive, unprofessional weirdo who’s supposed to be interviewing me!

Whatever. So, clothes! Do you only hate shopping for them or do you simply hate them?

Are you unobservant or simply ignorant?

You’ve insulted me enough. I can’t handle this anymore.

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Interview ends after the two rip off each other’s hair… you know I’m talking about the ones on the head don’t you?

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I remade a blondie.

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Now it has an Oreo tart crust stuffed in it.

Because the blondie ate oreos HA! 

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The recipe for blondies is adapted from The Allergic Kid.

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Click here for larger version.

For vegan version, use Tofutti Cream Cheese and prepared vegan pudding (like this one: http://vegetarian.about.com/od/desertrecipes/r/vanillapudding.htm)

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Since its for 2, you can share it or you can just have it all yourself. 

Please excuse my tragic inability to correct these annoyingly saturated photographs the horror of a camera once again rewarded my hard work with. No ‘P.S.’ because it is telling.

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Please tell me that at least one person out there shares my detest for clothes-shopping…

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Guest Post: Counterfeit Chocolate Cake Balls (Vegan)

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I really get you.

I know your heart.

I read your mind.

I recognise your innermost desires. 

Alright, I lied. I’m no mind reader but I guess that you’re probably sick of my ridiculous sarcasm, limited vocabulary and dry sense of humour. And I apologise, alright? 

I’m sorry. 

So I got someone more interesting than I am to write today’s post. 

Like me, Madison creates healthier versions of classic desserts. And she’s darn good. I mean, who can give you a recipe for healthy Mexican wedding cookies??? You can find it here. Thank her later. Or now. 

Please welcome her! 

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Hi everyone! My name is Madison and I write about my healthy baking adventures over at a little blog called Peanut Butter Lover. First I want to start off by thanking Qi Ting for allowing me to write a guest post in her lovely world of desserts! All of her recipes are so tasty and more than once have been the inspiration behind some of my experiments in the kitchen.

 

This is Madison!


In the past, I have struggled with my eating like many other fellow health food bloggers. Then one day I realized that I can still bake and eat healthy at the same time. Actually, it’s better that way! You see, instead of relying on packages to tell me what is in the food I eat, I get to decide what goes into my body.

There have been many ups and downs with my eating since then. Days of binging, days of restriction, but along the way I have come to find that nobody is perfect. While my body is made up in an exact science, it doesn’t take a scientist to fuel it properly. As long as I attempt to choose whole foods to fuel me and as long as I make good choices most of the time, I’m good.

However, since I do try to restrict myself from eating “bad” foods, I sometimes crave those old processed snacks that I’ve done away with. This is also where baking comes into play. My goal in the kitchen is to make healthy recipes that sustain my cravings. In no way do all of my recipes taste “exactly” like their unhealthy counterparts, but for the most part they do a pretty dang good job.

My inspiration in the kitchen comes from all places under the sun: cooking shows, my grandmas who love to bake, cookbooks, old family recipes, and of course- food blogs.

The recipe I am going to share with you today was actually created over a year ago after I stumbled across an online recipe for chocolate black bean brownies.

 

Christmas break had just begun and my mom, being a middle school teacher, had brought home sweet treats from her students. A dessert-lover’s heaven.

Among the boxes of confections were chocolate chip cookies, chocolate turtles and … chocolate cake balls.

This was my first experience with cake balls and it was love at first “bite.” If you don’t know what cake balls are, let me give you the 411- These decadent balls are made by mixing crumbled cake pieces with frosting and forming them into balls. Then the balls are coated with a layer of chocolate and frozen to perfection.

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My mom was trying to make them last though, so I decided to make my own to keep all for myself. They turned out great, but after indulging in one too many; I realized that cake balls were definitely not part of a healthy diet.

And that’s when I remembered that black bean brownie recipe. You could say that a lightning bolt had struck my brain at this point, and in a flash of inspiration I set to work in my kitchen to make a tasty, but healthy “cake ball.”

What I came up with is not overly sweet, but rich, moist and a chocolate lover’s dream. Oh, and did I mention that it contains no added sugar whatsoever? Well then, by all means, here’s the recipe that will knock your socks off:

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Counterfeit Chocolate Cake Balls 


No. of servings: Makes 16 to 20

Calories: About 55 calories each (With 18 cake balls)

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Ingredients

1 small, ripe banana, mashed (approximately )

½ cup dates

¼ cup egg beaters

1 can black beans, drained (or about 1 ½ cups)

8 Tbsp cocoa powder

Splash vanilla extract

1 tsp baking soda

*Additional ingredients needed in step 8 of the directions

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Directions

1.      Preheat oven to 350 degrees/180C.

2.      Place the dates in a small bowl and cover with mashed banana. Microwave for 2 minutes on medium. (This replicates soaking dates which takes several hours!)

3.      Place the soaked dates, banana and egg beaters in a food processor and blend until smooth.

4.      Then add the beans by a ½ cup, processing as you go along until completely combined.

5.      Add remaining ingredients and combine.

6.      Spray an 8×8 glass pan with nonstick cooking spray and spread the brownie batter evenly into the pan.

7.      Place in the preheated oven and bake for approximately 30 to 40 minutes.

8.      When the brownies are baking, make the Banana Chocolate “Frosting.” To make the “frosting,” combine two large bananas (about ) with of cocoa powder in a food processor until smooth.

9.      When brownies are done, let cool.

10.  How to assemble the cake balls: Crumble half of the black bean brownies into a bowl. In the same bowl place 1/3 of the “frosting” and mix together. Then, form 16 to 20 balls out of the mixture and place on a sprayed lid/cookie sheet. Freeze for an hour. Remove when frozen and coat with remaining “frosting.” Freeze until solid. Thaw for a few minutes and enjoy!

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Thanks again to Qi Ting for letting me do this guest post on her blog. It was a little late in coming, but I enjoyed writing this so much!

Please come visit my blog, check out my recent posts and my About Me page. I enjoy reading everyone’s comments and I love meeting fellow foodies!

 

Madison @ Peanut Butter Lover

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Thank YOU, Madison!! Remember to hop over to Madison’s. Right now. 😀

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Crunchy, Melting Peanut Cookies (with Vegan option)

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Apologies for any bad grammar and horrific language you might have seen in last night’s/ the (very) early morning post. Exhaustion and swollen feet took my linguistic capabilities away.

I baked 3 varieties of cookies yesterday: pineapple balls, red bean paste balls (very very melt-y) and peanut cookies (crunchy, yet melt-y).

The three left the house this morning and got raving reviews! Its the first time I’ve made enough food (400 cookies is definitely a lot) to go everywhere and I’m glad they were a hit. Try them, you won’t be disappointed!

Peanut cookies are my favourite cookies. They’re so easy to bake the only equipment you need are a large spoon or fork, a bowl and a weighing balance.

Sometimes, simplicity is best.

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Peanut Cookies


No. of servings: 60 small cookies

Adapted from J3ss’s Kitch3n

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Ingredients

150g all purpose flour
3/5 tsp baking powder
1/5 tsp salt
60g icing sugar
80g ground peanuts
80g diced peanuts
100g peanut oil or any neutral vegetable oil
1/2 tsp vanilla essence
Egg yolk for brushing (omit for vegan version)

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Directions

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Sift together flour and icing sugar, add in ground and diced peanuts, mix well.
Mix vanilla essence into oil and stir well.Mix both ingredients together to form a soft dough. (the dough will come together when you roll them so don’t worry about it being crumbly)

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Grab a large portion and shape it into a thin log. Cut with knife into roughly equal pieces.

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Brush with egg yolk and decorate with toppings of your choice and bake in a preheated oven at 170°C for 15-20mins or until slightly brown. Cool completely on wire rack before storing into airtight containers. 

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Have a couple for me, will you?

‘Budget’ version (very slightly altered) of the pineapple tarts along with a hopefully helpful series of step-by-step photographs + recipe for the red bean paste balls tomorrow!

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PS: I’m looking for Guest Bloggers! You can write on any topic related to health-and-wellness or anything about food or recipes of course! No other limitations. Contact me at qiting93@hotmail.com please! 😀 😀
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Cookie Dough Chocolate Cake for One (Vegan, Whole Wheat & Reduced Fat)

What makes me happy.

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Dogs! Pictured is 小黄 our pup in Taiwan. He passed away 3 years ago.

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Taiwan. 

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Collecting Google icons.

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(Source)

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(Source)

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(Source)

Great advice that tell you not to lose hope in having dreams even if things never go the way you want it to. (For me, at least)

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Taiwaese Street food. Pictured: 芋泥车轮饼

Baking!

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This layered cake’s diameter is slightly larger than that of a palm.

It has three components: the chocolate cake, crunchy biscuits and chocolate chip cookie dough filling.

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Cookie Dough Chocolate Cake for One

No. of servings: 1

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Recipe notes: Prepare the ‘Cookie Dough Filling’ while the cake is baking. Bake the biscuits while the cake is cooling. 

Cake is best served immediately upon assembly. 

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Ingredients

For Chocolate Cake (Adapted from here)

1/4 cups All Purpose Flour
1.5 tbsp Unsweetened Cocoa Powder
3/16 teaspoon Baking Soda (estimate)
5/32 teaspoon Baking Powder (estimate)
1/32 teaspoon Salt (estimate)
1.5 tbsp reduced fat margarine
1 tbsp Granulated Sugar
1 1/2 tbsp Brown Sugar, lightly packed
1 tbsp Unsweetened Applesauce
1/16 tablespoon Apple Cider Vinegar
3 tbsp Buttermilk (soy milk + 1/4 tsp vinegar/lemon juice)
1/16 teaspoon Vanilla Extract

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For Cookie Dough Filling

3/8 tsp reduced fat margarine (estimate)
3/4 tsp oat flour
3/4 tsp all purpose flour
3/4 tsp condensed milk
pinch salt
1/16 tsp vanilla extract
3/4 tsp brown sugar

some soy milk

1 tsp semi sweet chocolate chips

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For Biscuits (You can also use regular digestive biscuits)

5g brown sugar
1/4 tbsp reduced fat margarine
10g whole wheat flour
10g oat flour
1/32 tsp salt (estimate)
1/32 tsp baking soda (estimate)
1/32 tsp baking powder (estimate)
1 1/4 tbsp maple syrup
1/16 tsp vanilla extract

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Directions

For Chocolate Cake (Adapted from here)

  1. Preheat oven to 325°F/160°C (180°C worked for me probably because of my oven). Line a mini round cake pan with parchment paper and grease it lightly with non stick cooking spray.
  2. Sift together the flour, cocoa powder, baking powder, baking soda and salt in a medium sized bowl. Stir until mixed.
  3. Beat reduced fat margarine with sugars in a large bowl with a fork until creamy.
  4. Add the applesauce in two additions, beating well and scraping down sides of bowl after each addition. Mix in the vinegar too. The mixture will look curdled but don’t worry.
  5. Beat in vanilla.
  6. Slowly beat one third of flour mixture into margarine mixture, then add half the buttermilk.
  7. Repeat additions, scraping down sides until well mixed.
  8. Divide batter evenly between pans and smooth tops. Tap the pans lightly to burst air pockets if any.
  9. Bake in center of oven until a tooth pick inserted in center of cakes comes out clean, 15 to 20 min. .
  10. Cool in pans on a rack for 10 minutes.
  11. Run a knife around inside edge of each pan and then turn cake out onto rack.
  12. Remove parchment. Let cool completely.
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Raw ‘Cookie Dough’ Filling:
Mix all ingredients together except the chocolate chips and cocoa powder. Add enough soy milk to form a thick batter with consistency of butter cream. Mix in chocolate chips.

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Biscuit:

  1. In a bowl mix reduced fat margarine and brown sugar till combined.
  2. Add butter essence, vanilla extract and maple syrup/honey.
  3. Mix till smooth.
  4. Add all dry ingredients and mix to form a dough.
  5. If the dough is too sticky, add a teaspoon of flour at a time.
  6. Press into cake mold and bake for 15-20 minutes at 390°F/200°C.

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Assembling:

Slice the cake horizontally into halve. Pipe the filling into a spiral onto the bottom layer. Crumble the biscuit onto the spiral. Cover with the top layer.

Serve immediately. 

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Enjoy!

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PS: I’m looking for Guest Bloggers! You can write on any topic related to health-and-wellness or anything about food or recipes of course! No other limitations. Contact me at qiting93@hotmail.com please! 😀 😀
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Insanely Cookied Tart for the ‘Cookie-holic’ (Vegan and Much Healthier)

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I’m so excited to share with you this new creation! 

Its awesome. 

Its majestic.

It looks unhealthy.

But its whole wheat, has oats, is low fat, uses no white sugar and is so easy.

A biscuit-y pastry crust.

A cookie cake layer.

Frosted with raw (eggless) cookie dough.

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Choice of sweetener: Brown sugar!

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The Oat Flour I used.

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Insanely Cookied Tart

No. of servings: 4

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Notes: Use a cake pan. I used a 6 inch/15 cm diameter non-stick cake pan. If your pan is not non-stick, coat with non-stick spray or fat. You can use a bigger cake pan. Tart will be shorter and baking time must be reduced accordingly. Prepare the cookie layer before the biscuit pastry crust because the cookie dough balls need time to chill.

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Ingredients

Biscuit Pastry Crust (bottom)
  • 20g brown sugar
  • 1 tbsp reduced fat margarine
  • 40g whole wheat flour
  • 40g oat flour (or more ww flour)
  • 1/8 tsp salt
  • 1/8 tsp baking soda
  • 1/8 tsp baking powder
  • 5 tbsp maple syrup/honey
  • 1/4 tsp butter essence
  • 1/4 tsp vanilla extract
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Cookie Layer (Adapted from ‘Buns in my Oven‘)
  • 3 tbsp reduced fat margarine, cut into small cubes
  • 4 tbsp brown sugar
  • 1 tbsp egg, cold (vegan: use egg replacer)
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1/4 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 tbsp oat flour/ quick cooking oats
  • 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 2 × 50g semi-sweet chocolate, chopped into chunks (vegan: non-dairy chocolate) Note: chunks can be big! The tart will be more gooey!
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Raw Cookie Dough Ball ‘ frosting’
  • 1 tbsp reduced fat spread
  • 2 tbsp oat flour
  • 2 tbsp all purpose flour
  • 3 tbsp condensed milk/ soy creamer
  • 1/8 tsp salt
  • 1/2 tsp butter-vanilla extract
  • 2 tbsp brown sugar
  • some soy milk

Regular: 1 tbsp chocolate chips

Chocolate: 1 tbsp cocoa powder

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Directions

Biscuit Pastry Crust (bottom)

  1. In a bowl mix reduced fat margarine and brown sugar till combined.
  2. Add butter essence, vanilla extract and maple syrup/honey.
  3. Mix till smooth.
  4. Add all dry ingredients and mix to form a dough.
  5. If the dough is too sticky, add a teaspoon of flour at a time.
  6. Press into cake mold and bake for 15-20 minutes at 390°F/200°C.

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The uncooked crust looks like this:

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Cookie Layer (Adapted from ‘Buns in my Oven‘):

  1. In the bowl of your stand mixer, beat together the cold margarine and sugar until barely combined, about 1 minute on lowest speed. Do not beat until creamed or fluffy! Add the egg, maple syrup and vanilla and continue to beat until combined.
  2. Mix together the dry ingredients and add them to the margarine and sugar mixture. You should have a very stiff, lightly sticky dough. If needed, add another tablespoon of flour. Add 1 portion of chocolate chunks and mix until combined.
  3. Measure out the dough in equal portions depending on the size you want them. (I used 25g pieces rolled into balls.)
  4. Place on a sheet or in a container, cover with plastic wrap and place in the freezer for at least 20 minutes.  This will help prevent the cookies from spreading.
  5. By this time, the biscuit pastry crust will have finished baking.
  6. Spread remaining portion of chocolate chunks onto the biscuit pastry crust.
  7. Arrange cookie dough balls onto the crust and return to oven to bake.
  8. Bake at 350°F/180°C for 15-20 minutes if you use 25g balls. If using smaller balls, bake for 11-13 minutes.

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After this step (before frosting), you’ll get something like this:

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Removed from mold…

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Raw Cookie Dough Ball ‘ frosting’:

  1. Mix all ingredients together except the chocolate chips and cocoa powder. Add enough soy milk to form a thick batter with consistency of butter cream.
  2. Divide batter into 2 portions.
  3. To 1 portion, mix in chocolate chips.
  4. To the other, mix in cocoa powder.
  5. Use frosting to frost the cake using a piping bag (or not).

Serve warm with ice cream or cold whipped cream.

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Till next time! D

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PS: I’m looking for Guest Bloggers! You can write on any topic related to health-and-wellness or anything about food or recipes of course! No other limitations. Contact me at qiting93@hotmail.com please! 😀 😀
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Single Serving Cookie Cake (Reduced Fat, Vegan & Whole Wheat)

It’s time for you to enjoy your cookie cake.

It’s literally a cake… that tastes surprisingly like a giant cookie. 

Its unfortunate that my brain tends to work in such an unfashionable manner. A cookie cake that comes a tad too late. My apologies.

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A cookie cake for you and you only! The recipe can be ‘bent’ to fit your liking. If you like fluffy cakes (as seen in the pictures), up the baking powder to 1/4 teaspoon. For a chewier and denser cookie cake, follow the recipe.

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Single Serving Cookie Cake

No. of servings: 1

Adapted from Maybe Just One More

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Ingredients

1/3 cup (42g) whole wheat flour
a little less than 1/10 tsp baking powder (about a big pinch) make sure the amounts are substantial
a little less than 1/20 tsp baking soda (about a small pinch) make sure the amounts are substantial
small pinch salt
4 tsp(20g) cold reduced fat margarine, room temperature
1 tbsp + 1/3 tsp (15g) dark brown sugar
4/5 tbsp (10g) sugar
1 tbsp applesauce
1/3 tsp pure vanilla extract

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Freeze, than chop into small chunks
2 tsp maple syrup
2 tsp cocoa powder
1 tsp water

OR 

use 20g semi- sweet chocolate chips instead

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Directions

Preheat oven to 375°F/180°C. Combine flour, baking soda and salt in a small bowl. Beat butter and sugars in another bowl until barely combined with a fork. Add vanilla and applesauce, mixing until combined. Mix in dry ingredients and maple-syrup-cocoa-powder chunks . You should have a very stiff, lightly sticky dough. If needed, add another teaspoon of flour.

Spread mixture in mould. Bake for 17-22 minutes. Take the cookie-cakes out of the oven before you think they look done, when the outsides are lightly browned and the insides are mostly done. Cool completely and cut into wedges.

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*Note: knead/mix as little as you can.

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You probably want to know how many calories this has.

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Oh yes! Cookie cake! You know you want it! 

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To add-on quickly, I did my FIRST Daring Bakers Challenge! My sourdough came out to dense (I was too tired to let it rise longer… baked it at 2am)

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Tasted pretty good though! I ate it with some maple-syrup-peanut-butter (better than PB which I’m not too big a fan of)

Mix:

  • maple syrup
  • peanut butter
  • water
till desired consistency and sweetness achieved. Easy peasy!

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PS: I’m looking for Guest Bloggers! You can write on any topic related to health-and-wellness or anything about food or recipes of course! No other limitations. Contact me at qiting93@hotmail.com please! 😀 😀
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No-Rise Cinnamon Rolls for ONE (Whole Wheat & Vegan)

I’m not exactly the most violent person… most of the time, but sometimes, something inside me wants to grab a sledge-hammer to break an idiot’s head open to see what the hell is wrong with that one person. 

You think your life is jinxed?

You think your life is jinxed?

Let me tell you what a jinxed life is.

I was born with both my arms broken. The right arm never recovered. And all the specialists I’ve seen (and believe me, I’ve seen many) say that nothing can cure it. I’m incapable of many physical activities and got laughed at for it too many times to count. I love seeing people dance but I can’t without looking hilariously clumsy. If my stupid arm works, I’ll probably be dancing instead of baking (maybe this is a good thing after all?)

My rights arm is much much fatter and shorter than my left.

My right shoulder slants down lower than my left.

I have a horrible, horrible memory.

My examination results are crappy.

I was bullied for 3 very long, psychologically-torturing periods of my life, excluding the time when my atrocious, horrendous, crap thing of a teacher told my entire class not to be my friend and isolated me. Quite obviously, I’ve never exactly been fond of teachers.

I was sick for 2 1/2 torturing years. (sorry, I ran out of good vocabulary)

I am short (5 feet) and fat (busybody).

My family has less than average income. (I make room for things I want by saving 90% of my pocket money)

Well, no one’s life is perfect.

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Stop frowning. And learn the following.

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How do you make the best of your so-called ‘jinxed’ life?

  • find a hobby and stop thinking (absurdly) that your life is miserable because it isn’t… baking, reading, cycling, whatever
  • don’t be embarrassed by every single thing– remember, only you can make yourself feel embarrassed, and let others know you are embarrassed and thus get embarrassment poured onto yourself, when you needn’t have gone through it at all. 
  •  remove yourself from people who make you feel lousy, lousy, lousy. I failed to realise this earlier in my life and the psychological impact was so horrible I can’t find words to describe it. 
  • keep people who are trying to help you but not pretending to or simply doing it to make themselves feel better
  • be careful when making friends. 
  • be with people who like you because you are you… while trying to help you correct your insecurities.
  • forge good relationships with your family and friends. Because you know what? A united family and good friends and the love you can experience from these bonds will help you realise that your life is really worth living.
  • be grateful for what you have. Make a list. Cheesy, but it works. 
  • eat cinnamon rolls
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* Note: NOT directed towards any one; just a general opinion. All opinions above are of my own, learnt through personal experience, and are in no way associated with WordPress. (Haha, I just had to add this in. Its fun)
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Single Serving Cinnamon rolls!
ALL FOR the special YOU!
Yes. All! Don’t let me repeat that or I may change my mind.
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A meal of cinnamon rolls for… 524 calories! Pretty good, huh?
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No-Rise Cinnamon Rolls for ONE

No. of servings: 1

Adapted from Bakingdom

Print Friendly and PDF

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Ingredients

For Dough

  • 1/4 cups cake flour
  • 1/4 cup white whole wheat flour
  • 7g/ 3/5 tablespoons sugar
  • 1/2 teaspoons baking powder
  • 1/8 teaspoon baking soda
  • 1/10 teaspoon salt
  • 1/4 cup buttermilk (vegan: 1/4 tsp lemon juice and enough soy milk to make 1/4 cup)
  • 1 tsp non- fat yogurt (vegan: oil/ vegan yogurt)
  • 1 tsp reduced fat margarine
  • 1 tsp oil

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For Filling

  • 2 tsp reduced fat margarine
  • 1 tbsp brown sugar
  • 1/4 cup mini- marshmallows, chopped (vegan: vegan marshmallows)
  • 1 tsp powdered sugar
  • 2 tsp cinnamon

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For Icing (optional)

  • 1 tbsp maple syrup
  • 2 tsp cocoa powder
  • 1 tsp reduced fat margarine

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Icing alternative

  • 1 1/2 tsp reduced fat margarine, softened
  • 1 1/2  tsp buttermilk, or whole milk (vegan: coconut milk)
  • 3 tbsp icing sugar

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Here’s a Step-by-step tutorial. Almost…
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Prepare your ingredients; all must be at room temperature.
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Preheat your oven to 425°F/220°C.
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Filling preparation: In a food processor, add marshmallows and icing sugar. Process till marshmallows are minced. Mix this mixture with cinnamon and sugar in a bowl.
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Dough Preparation: Combine all the dry ingredients. Mix them together, add the wet ingredients and mix to form a rough dough. Do not knead. It’ll be sticky. Resist  the urge to add flour. Yikes. It is sticky.
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Shape dough into a rod and roll it into a long rectangle. Spread the margarine for filling onto the dough. Leave a 1 inch space at one of the short edges. You may want to use a pizza cutter to get rid of uneven edges like I did.
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Sprinkle the filling as evenly as you can and roll it up from the margarine-covered short edge. Press the clean edge against the adjacent part of the roll to seal.
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It’ll be gigantic.
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Slice into 4 pieces using a knife. Bake for 15-20 minutes until golden brown.
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For icing: While baking, mix ingredients for icing together and place into a clean plastic bag. When done, rub 1 tsp of margarine over the top of all the cinnamon rolls.
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Cut a very small hole in the bag containing the icing and pipe onto cinnamon rolls.
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Eat up!
Celebrate life and the God who gave it to you.
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PS: I’m looking for Guest Bloggers! You can write on any topic related to health-and-wellness or anything about food or recipes of course! No other limitations. Contact me at qiting93@hotmail.com please! 😀 😀
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