Tag Archives: nuts

Peanut Butter & Jelly Frangipane Pie with PB&J Ice Cream (vegan and gluten free)

That’s it. I give up being boring. Wry , senseless dry humour, incoherent thoughts, nonsensical behaviour (I’m guessing no second person has ever dislocated their ankle by being asleep) is the definition of my name, which I must add people have found many ways to pronounce– some in a way that terrifies every fibre in my body, some downright insulting, some ingenious… but almost never correctly.(PS, its not ‘cheating’, that’s a lame shortcut I respond to but no longer want to. QT is the safe way to go.) From next post on, I’m going back to my roots (or whatever they are).  These couple of days, I’ve been downing bowls of dead bitter medicine instead of yummy herbal chicken soup, exercising like a crazy person, studying, baking, trying to record the sound of my brother snoring for my ringtone (how fun would that be?), going for physio, learning to drive and so on. 

I’ve been experimenting on frangipane for the longest time. Typical frangipane is clogged with lumps of butter, sugar and eggs. Trying to make it healthy is one of the most difficult challenges I’ve ever taken on. I wanted to make it vegan, lower in fat and with peanuts instead of almonds since almonds are pricey. And finally, this happened.

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Peanut butter and Jelly Frangipane Pie with a gluten free crust, healthier frosting, berry cream and Peanut Butter & Jelly Ice Cream, of which all components are significantly healthier than typical counterparts.

And the best thing about this pie is that it is really easy to make!

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Recipe for Shortbread Crust is inspired by Chockohlawtay.

Recipe for Berry Cream is also from Chockohlawtay.

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Crunchy and Melt-y Sesame Peanut Cookies (Vegan)

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After yesterday’s post, today’s will be quick and short.

I made a variation of the Crunchy and Melt-y Peanut Cookies yesterday. They look uglier, but have greater depth in terms of taste. I’m sure you’ll enjoy it. 

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Just for Laughs (Since we all LOVE the Legendary Barney Stinson)

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Sesame 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
60g ground peanuts
20g sesame powder
60g diced peanuts
20g white sesame
10g sesame oil
85g 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

Sift together flour and icing sugar, add in ground and diced peanuts, sesame powder and sesame. Mix well.

Mix vanilla essence into oils 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)

Grab a large portion and shape it into a thin log.

Cut with knife into roughly equal pieces.

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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And to ALL OF YOU out there, I’ve perfected a lower fat, healthier version of my absolute favourite Taiwanese version of Hokkaido Bread!!!!

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Check in soon for the recipe! I love it so so so so so much. Going off to celebrate! Bye! 😀

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Peanut Butter Povitica (Vegan, Reduced Fat & Whole Wheat)

I have been watching ‘Lizzie McGuire’. 

And conducting detailed research of what happened to the main characters: 

Hilary Duff is now pregnant and has a smaller head. I still love her voice.

Adam Lamberg : MIA

Lalaine looks pretty much the same and she has been singing. That’s cute. 

Jake Thomas grew out his hair and now looks… shockingly different?

Amazing what time can do!

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And yes, I did watch ‘Lizzie McGuire’ while baking this Povita. It was fun.

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I used a regular sweet bread recipe for the dough, concocted my own Povitica peanut filling and made the bread like a Povitica. I’m pretty sure it tastes good. Because it does.

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This was the peanut filling. It tasted really good on its own. Better than peanut butter. Waay better.

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Peanut Butter Povitica

No. of servings: 5

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Ingredients

For Dough
  • 100g bread flour
  • 100g Whole Wheat flour
  • 30g cake flour
  • 1/4 tsp salt
  • 25g sugar
  • 115g unsweetened soy milk
  • 25g egg (coconut milk for vegan version)
  • 3g instant yeast
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  • 3 tbsp reduced fat spread, softened
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For Peanut Butter Filling
  • 1/2 cup peanut flour
  • 1/4 cup maple syrup
  • 3 tbsp reduced fat spread
  • 3 tbsp coconut milk OR egg
  • 3 tbsp demerara sugar or palm sugar
  • 3 tbsp black sugar or brown sugar
  • some water
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Topping
  • 2 tbsp strong cold coffee
  • 1 tbsp sugar or condensed milk
  • 2 tbsp demerara or palm sugar
  • 3 tbsp reduced fat spread
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Directions

For Dough:

Add all ingredients into the mixer bowl of a stand mixer.

Mix at speed 2 for 6 minutes or until the dough, when stretched slightly, does not split i.e. passes the windowpane test.

Shape the dough into a smooth round and place in a mixing bowl, cover with cling wrap and let it rise till double in volume for about 60mins.

Remove dough and give a few light kneading on a lightly floured work surface. Press out the trapped air as your knead.

Roll and stretch the dough out on a lightly floured surface into a rectangle.

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Peanut Butter Filling:
Mix all ingredients except water. Add enough water while mixing to give a filling of the consistency in the photograph above. 

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Topping:

Mix the coffee with sugar.

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Assembly: (adapted from Daring Kitchen)

Thoroughly oil a bread tin.

Mark off 1” along all the edges of the dough.(You will not spread any filling on this edge.)

Spread the softened reduced fat spread over the dough with a rubber spatula and then evenly distribute the peanut butter filling. Be careful to leave your 1” edges clean.

Using a pizza roller or knife, cut the rectangle into 3 with the cuts parallel to the long edges. 

For each section, begin at the far longer edge and roll up the dough toward the 1” clean edge. Like a cinnamon roll.

Press to seal the ends to prevent the filling from leaking.

Pleat the 3 rolls into a braid. 

Fold into half and place into a rectangular bread tin.

Cover with plastic wrap and let rise for 45 minutes.

Brush the top of the loaf with the coffee and sugar mixture, cover with plastic wrap, and let stand for 15 minutes.  

Meanwhile, preheat your oven to 350°F/ 180°C.

Bake for for 15 minutes.  

After 15 minutes, lightly brush the top of the loaf with a tbsp of low fat spread , and lower the oven temperature to 300°F/ 150°C.

Cook for 45 minutes at this temperature, but make sure to check it after 30 minutes.  If the top of the loaf begins to brown too soon you can cover it with tin foil. 

Once ready, remove the loaf from the oven and coat the top of the loaf with remaining low fat spread.

Allow to cool on a wire rack for 20-30 minutes.  

Make sure to leave the loaf in the pan during this time so that the loaf can hold its shape.  

You can remove the loaf from the pan once it has completely cooled to room temperature. 

Best eaten fresh and warm. To store, freeze in sealed plastic bag.

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See the filling leaking out after it was baked?

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This post is going to YEASTSPOTTING!!!

Enjoy your Povitica! 

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Brown Sugar Caramelized Nuts (low sugar)

My A levels are coomming! And I’m really really scared! 😦 Will blog really little for the next 5 months. Sorry! (To this blog, to me and to YOU who like to read me)

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Brown Sugar Caramelized Nuts

No. of servings: 8

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Ingredients

50g brown sugar
125g almonds/walnuts/cashew nuts
1 tbsp sesame seeds (optional)

Directions

Bake nuts in a 200 degrees celcius oven for 10 minutes. In a NONSTICK saucepan, pour in sugar and stir with a wooden spoon till 3/4 of the sugar have melt. Add sesame seeds if using.

Add in the baked nuts and mix till nuts are evenly coated.

Keep mixing to prevent sugar from burning.

Brown sugar burn faster than white sugar, so do be careful!

Cook till nuts look brownish and pour out of the pan into tray lined with nonstick paper.

Let nuts cool for at least 20 minutes so that they can harden. DONE :D

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Caramelized Walnuts with sesame seeds

I actually made these nuts to bring to school. School days are very long now. From 7.30 am to 4.40 pm on average. I usually just have a bread each for breakfast and lunch so these nuts fill me up in between. The best thing is… they are good! 😀

Hope you’ll enjoy them as much as I did! 😀

I’m back with Mantou

I haven’t been here for a d**n long time. I was back in Taiwan, my FAVOURITE country of all time (not Singapore, of course) to visit my beloved relatives whom I’ve not seen in THREE YEARS.  God I miss them sooo much! Unlike most other Singaporeans who would have gone to Taipei visiting shopping centres (like those in SG) and night market, my mum and I went back to good ol’ Ping Tung situated at the bottom (i.e. South) of Taiwan for our share of cheap and delicious food and night market visitations. Those weren’t the highlight though. seeing my relatives with the same jovial grins and heart-warming , familar faces. I really really really miss ALL of them right now back in Singapore. Wish I can live there forever and ever.

all right, sorry to bore you with my mindless daydreaming. Here’s something I made with inspired by one of my favourite breakfasts in Taiwan– 5- grain Man Tou (it doesn’t really have 5 grains though). My mum and I love this version. My dad isn’t really a fan of steamed stuff, more of deep fried, but he found this acceptable anyway.

hee, its actually not that yellowish!

Black Sugar 5-Grain Mantou

makes 6 medium Singaporean pieces/ small Taiwanese pieces

Ingredients

(Dough)

Basic ingredients
 Instant Yeast  2g ( 1/2 tsp)
Plain Flour 200g
Baking powder 1.5g (less than ½ tsp)
Water 100ml + 180-250 ml
Black sugar 35g
Final dough
Black and white sesame 2 tsp
Wolfberries 20g
Raisins 10g
Assorted nuts 30g

 

 

 

 

 

 

 


a close up

 

Method:

Cook black sugar with 100ml of water till the sugar dissolves to form a syrup. Add 180ml of water and let cool.

Mix yeast, baking powder and flour. Form a well and add the mixture from step 1. Knead for 2 minutes until a smooth dough is formed. If the dough seems too dry, add water by the tablespoon. Cover with a wet cloth and let rest for about 20 minutes.

Knead the final dough ingredients into the proven dough till smooth. Knead into a 2.5cm (breadth) rod. Cut the rod into 6 pieces and place on steaming paper (optional)

Let rest for 25 minutes.

Steam on high heat for 8 minutes.

Going to YEASTSPOTTING!!!

To know more about “black sugar” and “mantou”, CLICK HERE!!! 😀