Marie Callender's Muffin

               I bought Marie Callender's multi-grain muffin mix from the supermarket and followed the instructions, and it was easy to make! So, I’m sharing the recipe with you here.

Multi-grain Muffins
Ingredients:

• 1 bag of Marie Callender’s Multi-grain Muffin mix
• 1 large egg
• 1/3 cup or 80 ml of olive oil/vegetable oil
• 1/4 cup or 60 ml of milk

Directions:

1. Combine the egg, oil and milk in a mixing bowl. Mix well.
2. Add the muffin mix  and mix until smooth.
3. Preheat oven to 180 C.
4. In a baking pan, place the muffin cups and fill them about 4/5 full.
5. Bake 180 C for 18~15 mins.

You may also add some Walnuts or Candied fruits. look like this!!

Enjoy making the muffins!

Banana cake with Walnut

This banana cake is one of  my favorite and I often made this .

Ingredients

240 g of plain flour
2  tsp baking powder
1 tsp baking soda
160 g butter
240 g of caster sugar
1/4 tsp salt
4 eggs
40 g Milk
2 1/2 bananas


Method:
1.Heat oven to 180C/170C.
2.In a large bowl, sifted plain flour, add butter. Beat with a whisk to mix volume expansion, color whitening. then add sugar and salt, Mix and beat until evenly without particulate.Peel, then mash the bananas. Now mix everything together, including the nuts.
3.Pour  mixture into the tin and bake for about 30 minutes.

Custard Pudding

Ingredients:

3 eggs

300 ml milk

60 g sugar

1/2 tsp vanilla extract

Directions:

1. Preheat oven to 180 C.
2. Heat milk until just before boiling. Whisk together eggs and sugar, and add hot milk very slowly to avoid eggs curdling. Strain the mixture to make the liquid smooth, and add vanilla. Run the mixture through a fine sieve and divide the mixture into pudding bottles. In a baking pan, place pudding bottles and pour hot water to the pan (not in the bottles), about 1/3 up the side of the bottles.
3. Bake at 170 C for 40-45 mins or until custard sets. 
4. Refrigerate at least 3 hours or preferably overnight.

1 

Hokkaido Japanese Cream Buns

These little buns are really addictive. I also eat two, because they are really tiny.

Dough : (50 g)
260 g High grade flour
5 g Active dried yeast
55 g Sugar
5 g Salt
15 g Milk powder
30 g Egg
150 cc  water
30 g Butter


Method:

•  In a bowl, dissolve yeast in lukewarm water.
•  In another large bowl, combine flour, sugar, salt and milk powder. Stir well to combine with  mixture of yeast water. Add the egg, and continue mixing. When the dough has pulled  together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 4  minutes.dd softened butter into the dough, knead it until smooth and elastic, about 10 minutes.  (Add more flour if it is too sticky.)
•  Put the dough into a bowl with cover, place it warm place (35℃) till it becomes double size,  about 30 mins.
•  Pour the dough onto the floured counter, then deflate it, knead it briefly, divide it into 10  pieces (55 g). Make them rough ball, and put on a baking sheet , and place them into the warm  place(35℃) to rise until doubled in size  (about  45 mins).
•  preheat the oven to 210 ℃. Bake them at 200℃ for 15 minutes, until golden brown.

Custard Filling:

200 ml heavy whipping cream

25 g custard powder

100 ml milk

2 tsp powder sugar

Method:

•  Put cream into bowl and beat on high for 5-6 minutes or until stiff peaks for. Add in powdered sugar and mix well.
•  In another bowl, combine custard powder and milk. Stir until smooth. And then, mix with  whipping cream.
•  Fill a piping bag and pipe the cream into the buns. Refrigerate for a couple of hours before serving.

Milo mocha

The taste of  Milo is really really good. Milo has malted choco powder. It may not be as refined as a flour, but the taste is very satisfying. it is easy to prepare Milo, with a glass of hot water.

Ingredients:

1 cup of boiling water

2.5 tbsp Milo powder
1 tbsp Instant Coffee
1 tsp sugar
2 tsp condensed milk

For the Topping:
whipped Cream
Milo powder for garnish

Directions:

1. In a mug, place Milo, coffee and sugar. Combine with boiling water and stir; until they are  dissolved.Add condensed milk, stir.

2. Top with whipped cream and Milo powder, if desired.

Lemon Mini Tart

Tart:
ready made mini tart shells 10 ea
bake 180 C for 15 min, until golden brown!

lemon curd:

75 g eggs

90 g sugar

75 g fresh lemon juice

a pinch of lemon zest

110 g butter

Directions:

1. Heat lemon juice and butter.
2. Whisk egg, sugar and zest in a bowl, until well combined. Add hot lemon juice and butter very slowly and stir. Sieve the mixture and place the mixture over a saucepan of simmering water, making sure the bowl doesn't touch the water. Cook, stirring often, for 8 minutes or until the curd thickens and coats the back of a spoon.
3. Pour lemon curd into tart shells. Cover with plastic wrap and refrigerate overnight. 

Avocado Smoothie or Milk shake

Ingredient :
Topping :
Whipping cream

Smoothie :
half large avocado
100 ml milk
3 tbsp yoghurt
3 tsp sugar
3 tbsp of  vanilla ice cream (about 50g)

Blend on high in your blender until smooth. Top with desired amount of whipped topping before serving.

Bacon Cheese Tart

Ingredients:

ready made tart shells 10 ea

For the Filling:

70 ml heavy cream

33 ml milk

70 g eggs

a pinch of salt

a pinch of black pepper

70 g shredded Swiss cheese

BACON:

10 g butter

1/4  large onion (Diced)

70 g  bacon (Diced)

a pinch of black pepper

2. First, bake the tart 180 C for 12 mins
3. In a large skillet, melt butter over medium-high. Add onion and stir-fry, add bacon and continue stir-fry, season with pepper, and fry until lightly golden. Then you add to the tart.
4. In a medium bowl, whisk together eggs , milk, and cream. Add salt and pepper, whisk to combine. And then, pour to the tart and add some shredded Swiss cheese.
5. Bake 200 C for 22~25, until golden brown. 

"Serve warm or at room temperature"