Tag Archives: vegetarian

Red Velvet Cheesecake for 2 (Reduced Sugar & Fat)

I’m happy to announce that I have conquered a lower fat and lower sugar version of the Cheesecake Factory’s Red Velvet Cheesecake. Its basically a basic cheesecake sandwiched between two layers of Red Velvet Cake with cream cheese frosting ‘glue’. Its a perfect combination, I kid you not. Cookies and cream? Get the hell out of the way!

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It took me five tries (3 for the cake and 2 for the cheesecake) and 4 hours (thanks to the 55 minutes for baking the cheesecake layer… times two). And it was darn delicious.

You might want to know that it has a secret ingredient. Later.

I need to confess something.

Its not a big deal.

But I’m going to say it anyway.

I killed 3 cockroaches today.

And I felt like a murderer.

Now how did this happen?? Here’s where the story starts.

Freakish guy living downstairs (note to self: speak kindly of neighbours, even if they enjoy throbbing your floor, their ceiling with brooms like psychotic human beings… which my friendly neighbour isn’t), again complained about my nice little family’s peaceful lifestyle. Possibly thanks to the vigorous ceiling whacking (their ceiling, my floor), said neighbours’ ceiling leaked water  unidentified liquid. A couple workers came around today to fix the flawed pipe, releasing 2 adult and 1 baby cockroach into the very space where food is prepared in our home.

So there I was, after the workers left, unaware of 3 unwelcome guests sharing the 3m X 3m room that was the kitchen, cooking some fried rice (don’t ask)when this 3 1/2 inch long roach (小强) charged at me with more determination than you can imagine. I dropped my stupid wooden frying spatula and ducked. It slammed onto the floor and I, with my usually non-existent quick reflexes, flung a mat over it and jumped on it with my bare feet. It died a painful death. Sorry, roach.

But of course, there was a second and third roach. At this point of time, I realised that my fried rice lacked spring onions and began chopping the spring onions. The second roach jumped onto the chopping board and almost cost me a limb. (I was holding a knife, in case you didn’t get it) I jumped away, and again with my usually non-existent quick reflexes, threw a mat over it and jumped on it with my feet. 2 down, 1 more to go.

As I began to wonder if a scene from a horror movie was about to happen, the baby roach ran/crawled towards me with a desire to court death and I swung a giant plastic bag onto its tiny body and stomped all over the roach. It died.

And that’s how I took away 3 innocent lives from the cruel, cruel world, because I’m a cruel roach murderer.

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Oh right, the cake.

Here’s the recipe.

The recipe for the Red Velvet Cake is adapted from here : The Hungry Dudes

The recipe for the Red Velvet Cake is adapted from here : Mel’s Kitchen Cafe

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Close-up!

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Damn, I’m feeling hungry again!

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Healthier Tiramisu for TWO (w Vegan option)

Its Life.

It seems like just yesterday that I had long hair reaching my waist, when I was seated with the most horrible person on earth, taught by the worst teacher in the universe. It seems like just yesterday that I told myself never ever to become a teacher when I grow up.

It seems like just yesterday that I was having the worst day of my life.

Time passes so quickly! There are so many parts of my life I can no longer remember and many others I don’t want to remember. But its now the time of my life to decide what the rest of my life will be and the parts that will make it. That is– the career I will have. Obviously I can never become a baker (neither good enough nor allowed), a teacher or a doctor or lawyer since I don’t do very well in my studies no matter how hard I try.

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I had to narrow down the choices. Here is the list  with the ‘problem’ by the side.

  1. Food Science and Technology (only 50 places per year)
  2. Advertising 
  3. Psychology (may have problems getting a job)
  4. Nutrition (only available overseas)
  5. Product Design (not sure how much I’m really interested in it)
  6. Don’t know anymore.

Its just a reference. And since I have a ‘life plan’ for if-the-world-doesn’t-end-in-2012, I can actually do anything I don’t hate (since the list I hate contains most things).

And apparently, between the two best JCs in Singapore, the better one is the one your girlfriend will be in, according to the incredibly warped logic of my brother. (sorry that its irrelevant. I just had to comment about it)

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Anyway, today I made a healthier version of Tiramisu! I’m only okay with Tiramisu but its great to know that I know how to make it. Its the second recipe I’m making for my “Request a Recipe Makeover” feature. 

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Sorry for the runny-looking Tiramisu. I was in a hurry and skipped the refrigerating. 

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I substituted the mascarpone cheese with coconut cream and cream cheese because mascarpone is incredibly expensive and the substitution opens up a vegan option. 

You can skip making the cake and use ready-made sponge fingers/lady fingers instead. 

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Click to enlarge

For VEGAN version, use vegan lady fingers (recipe here) and tofutti cream cheese instead of regular cream cheese. 

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Have a great day.

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Vegan Double Chocolate Chunk Cookies (Reduced Fat & Whole Wheat))

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In the 21st century, we don’t draw birthday cards and send them via snail mail. Instead, we design one using Adobe Illustrator then post it on the receivers’ Facebook wall. That way, the card won’t take up any real space in our rooms. 

Seriously, what happened to pen pals? Wanna be my pen pal? Please email me at qiting93@hotmail.com. I’ll be a good pen pal. And reply all your letters cus its fun. I mean it. I’m serious. REALLY!

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Oh and, please celebrate for me. I just successfully ‘deactivated’ my FB account(a couple minutes after the birthday card). Apparently, the button is under the ‘security’, not ‘general’ tab (why the hell is it a sub-function of the ‘security’ function???? It makes zero sense!). I think I’m kinda dumb. 

I used to wish that my bro had never been born (like when I was 4 and he was trying to make my Barbie dolls wrestle–dumb). But then I started imagining life without him and it seemed to be an impossible task. My mom always took my brother’s side (because he was younger and smaller, and cuter, and handsome… among other things) but he never took it to his advantage. Instead when my mom started hitting(punishing) me with her giant paintbrush (that’s what you get when your mom’s an artist. Mind you, its a heavy paintbrush), he would rush over to take the hit for me and plead my mom to let me off. Told you he’s a nice guy. 

When I was 6 and him 4, my mom was at the stage where she would reprimand (see? I have vocab! anyway, I think she had depression or something. I was young; I didn’t know) my dad about coming home late, not spending enough time taking care of family stuff and blah blah blah. (The ‘scoldings’ are ongoing, in fact one just happened a couple hours ago) Every time a fight happened (a one-sided thing, so maybe ‘fight’ is not the right word?), I would grab the little guy and lock him and I into our room because we were so frightened and we were both red and blotchy from crying. I knew my mom had the keys to our room and it may be our turn (to get a scolding) next so I would find spaces in the room for us to hide in. Usually, he would hide in his wardrobe and I in mine, but when he was crying really badly we would hide together in the giant cupboard for books. If there was no brother and only me, I think I’ll be lonely and sad on top of being frightened. 

And I would never forget the first (and only) time we told each other our crushes. I was 11 and he was 9(!!!). We pinky sweared on not telling anyone else our crushes (I hate this word). It was so casual. We were doing our homework actually, I have no idea how we got to doing that. This happened. Would never have without said bro.

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End of rambling.

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So, a couple days ago, I started my Request a Recipe Makeover thing. Today, I’m going to start honoring one of the requests.

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This recipe is from Kit Kat. She requested it to be veganised and lightened up.

Thanks for the recipe, Kit Kat! They reminded me of Famous Amos cookies, which’s smell ought be bottled up and sold. 

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Double Chocolate Chunk Cookies

No. of servings: 12

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Ingredients

46g cocoa powder, sieved
35g oil

75g all purpose flour
75g Whole Wheat flour
1 teaspoon bicarbonate of soda
1/2 teaspoon salt

60g vegetable shortening
45g reduced fat margarine
90g light brown sugar
70g white sugar

1 teaspoon vanilla extract
1 egg worth of Ener-G Foods Egg Replacer (pre-refrigerated)

100g semi-sweet chocolate chips

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Directions

Note that a hand mixer can be used in place of the stand mixer for this recipe.

Preheat the oven to 180°C/350°F. Mix oil and cocoa powder
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Put the flours, bicarbonate of soda and salt into a bowl.
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Cream the shortening, reduced fat margarine and sugars in another bowl.
Add the cocoa mixture and mix together.
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Beat in the vanilla extract and egg replacer, and then mix in the dry ingredients.
Finally stir in the chocolate chips.
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Scoop out 12 equal-sized mounds – an ice cream scoop and a palette knife are the best tools for the job – and place on a lined baking sheet about 6cm apart. Do not flatten them.
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Cook for 18 minutes, testing with a cake tester to make sure it comes out semi-clean and not wet with cake batter. If you pierce a chocolate chip, try again.
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Leave to cool slightly on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.
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Nutritional information:
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The bottom of the cookie is what, to me, defines a chocolate chip cookie.
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Take a bite! You deserve it!

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Its incredibly, yummiliciously crispy and chocolate-ty. Its a chocolate lover’s heaven! If you under- cook it, (out a minute before time given), it will be gooey and slightly chewy. 

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Be GRATEFUL and thank Kit Kat!!! 😀

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I have a question for you. Its going to be pretty silly but here I go…

Would you rather be fat and look younger than your age (like you look 20 when you’re actually 30) or slim and look older than your age (like you look 40 when you’re actually 30)?

I’m just curious! 

Or I’m actually asking because I can’t answer that! 

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PS: I’ve assembled my ‘crap’ pieces like the one below the recipe in to an index you can find here:

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Healthy Hokkaido Bread (Taiwan-inspired!)

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6 years ago…

Location: Kaoshiung International Airport 高雄国际航空站

Crazy people: Me, Bro, Mum

Airport Security: What are you carrying?

Mum: Bread.

Airport Security: Really? (Disbelieving)

Mum: Yes. (in a ‘Duh!’ manner)

Airport Security: Is it really that delicious? (More than ‘disbelieving’-ly)

Me: Yes. (instead of raising redundant suspicions with a sarcastic “no, we are smuggling drugs”)

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I can safely say it was the most ridiculous thing we have ever done. It was the most fragrant, milky, soft bread we had ever eaten.

After 5 hopeless failures, I finally got it right. 

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It contains 5 forms of milk, which together create a sweet milky aroma that stimulates a craving in even the most determined dieter.

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If you’ve never eaten bread without spread, start here!

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Healthier Hokkaido Bread

No. of servings: 12 thick slices

Adapted from: Angie’s Recipes

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Tangzhong preparation method:

Mix 50 grams of bread flour and 250 grams of water together and stir until flour is completely dissolved.

Heat mixture over a stove in a saucepan at medium-low heat.

Keep mixing until until a swirl of your spoon leaves a trail.

Immediately pour mixture into a separate bowl and cover with plastic wrap.

Refrigerate till tangzhong reaches room temperature or you can leave it overnight/a few hours before using (for better results some say)

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Ingredients

  • 200 g bread flour
  • 150 g Whole Wheat flour
  • 20g milk powder
  • 120 g tangzhong
  • 60 g White sugar
  • 8g instant yeast
  • 5 g Salt
  • 1 Egg
  • 30 g fresh milk
  • 40g low fat evaporated milk
  • 10g low fat condensed milk (do not omit!)
  • 30 g low fat cream cheese, diced (tastes richer with full fat cream cheese- recommended!)

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Directions

  1. Place all other ingredients, in the mixing bowl with a dough hook and stir over the low speed until the ingredients incorporate. Adjust speed to medium and continue to beat. Knead until the dough has become very smooth and elastic.
  2. Shape the dough into a ball and transfer into a large greased mixing bowl. Roll it around so the dough gets coated with oil. Cover the bowl with plastic wrap or damp cloth. Let rise until doubled in bulk, about 1 hour. Punch down the dough to release the gas produced during the proof and divide it into 3 even portions, each about 240 grams. Round up and let rest for 15 minutes.
  3. Press out the gas of each dough and roll out into an oval shape. Fold it into thirds, overlapping them in the center, press the dough down firmly. Turn over and roll out into a 30-cm long strip. Turn over and roll up each to a column shape. Place them in a 30x11x8-cm loaf pan. Let the dough rise up to 2/3 full. Lightly brush with egg wash and bake in a preheated 170C/340F oven for 30-35 minutes.

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Its soft, fluffy, chewy, sweet and lasts 3 days that way! 

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That’s it! 😀

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This post is going to YEASTSPOTTING!!!

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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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Guest Post: Hi-Protein Smoothies by Shannon of Healthiful Balance

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Okay, its me again. I know you guys are probably getting tired of me already (Yes, I’m aware its possible). So I’ve been (very desperately) begging for guest bloggers. 
Today, we welcome the beautiful Shannon of Healthiful Balance who will kick off this blog’s collection of guest posts! 😀
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Hi, my name is Shannon and I blog over at Healthiful Balance about my life in Germany, health, food and fitness. I also love posting product reviews, giveaways and recipes. I’m a big fan of the recipes Qi Ting’s posts, they always look so delicious! 🙂
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Today I’m going to be sharing two of my current favorite smoothie recipes that I recently came up with.
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Chocolate Covered Bananas Smoothie

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This smoothie is packed with many great health benefits and doesn’t require a lot of ingredients! Cocoa helps improves cardiovascular health and studies show that it could even help fight cancer. Bananas are very rich in potassium and can reduce menstrual pains.

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Ingredients

  • 2 frozen bananas
  • 1 scoop Madre Labs CocoCardio OR 1 tablespoon of unsweetened cocoa powder OR 1 scoop of chocolate flavored protein powder
  • 1 packet of stevia
  • A few drops of cocoa bean extract
  • A few ice cubes
  • 2 oz. water or skim milk (50 ml.) (Give or take, depending on how good your blender is.)

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Directions

Put everything in your blender and blend together until it has a smooth consistency. If you don’t want it to be so thick, just add some more water or milk.

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Strawberry, Chocolate Protein Smoothie

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Craving something sweet? This is the perfect smoothie..it tastes like chocolate covered strawberries! Plus, its healthy and loaded with protein!

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Ingredients

1 cup frozen strawberries
1 scoop of chocolate flavored protein powder
1 packet of stevia
A few drops of cocoa bean extract OR 1 teaspoon of unsweetened cocoa powder
1/3 cup water or skim milk (Give or take, depending on how good your blender is.)

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Directions

Put everything in your blender and blend together until it has a smooth consistency. If you don’t want it to be so thick, just add some more water or milk.

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I hope you enjoy the smoothies!
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What are you waiting for? Hop over to Shannon’s! 😀
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And just an update to tell you guys,
You can now request sweet recipe makeovers here:
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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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