Keep Honey From Sticking

Have you ever wondered how to stop a sticky substances like honey sticking to the spoon as you measure it out? The solution is very simple. Dip the spoon in oil, or rub a melted butter on it first and voila. Problem solved!

 

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Peel Garlic Easily

Did you know that microwaving a head of garlic for 20 seconds removes its peel easily?

Yup! Try and you’ll notice the cloves will slip right out of the casings like magic. Another easy method is to smash the garlic head with the heel of your hand, and then throw it into a metal bowl. Put another metal bowl on top and shake hard for a few seconds. When you remove the top bowl, you’ll see a bunch of naked garlic cloves as shown in the picture. That easy! 🙂

 

No-Bake Oatmeal Protein Bars

Prep Time: 20 mins | Chill Time: 15 mins | Yield: 20 square bars


no-bake-oatmeal-protein-bars

These no-bake bars are thrown together in minutes and make the perfect snack to store in the refrigerator for a quick burst of energy especially after hitting the gym for the day. Even though the listed ingredients are specific, feel free to add your preferred choices.

Although these are bars, note that you can also roll the dough into balls and add in chocolate chips if you prefer that way. Either way works well. Enjoy! 🙂

Ingredients:

  • 1 ½ cups quick oats (coated with 2 tablespoons flour)
  • ¾ cup unsweetened protein powder (I used Naturade Total Soy)
  • 1 cup whole wheat cereal (I used Nature’s Path Organic Cereal -Heritage Flakes)
  • 1 cup Granola (I used Nature’s Path Love Crunch Premium Organic Granola)
  • 2 tablespoons organic flax seeds
  • 1 tablespoon cinnamon powder
  • ½ cup gluten-free dried cranberries
  • ¼ teaspoon salt, optional (Note: I did not use any salt and the bars still tastes good!)
  • 1 cup creamy peanut butter (I used Smucker’s Organic Peanut Butter)
  • ½ cup liquid sweetener i.e. honey or syrup (I used Agave In The Raw 100% Organic)
  • 1 cup organic Soymilk (I used vanilla flavor)
  • ½ cup Sugar-Free dark chocolate chips 
  • 2 tablespoons virgin coconut oil (I used Spectrum Organic VCO)
  • Chia or Flax Seeds for toppings

Directions:

  1. Line an 11-inch square pan with parchment paper.
  2. Mix the oats, protein powder, cereal, granola, flax seeds, cinnamon powder, cranberries and salt (if using) together in a large bowl.
  3. Add in the peanut butter, sweetener and Soymilk, and stir well to combine. You should aim for a cookie dough texture so if the mixture is a bit dry, add a sprinkle of Soymilk and mix again.
  4. Press into pan and roll out with a small pastry roller until smooth. I don’t have a small pastry roller so I used a 1-cup size measuring cup to spread and smooth. Freeze for 15 minutes.
  5. Meanwhile, melt the chocolate chips and coconut oil together in a small pot over low-medium heat. When half of the chips have melted, remove from heat and stir until smooth.
  6. Remove the dough from freezer and pour the melted chocolate chips over. Spread to cover the top using a spatula. Sprinkle with Chia or Flax seeds, or any topping of your choice. Pop back into the freezer and chill for 5 minutes, or until the chocolate sets. Remove from freezer and slice into bars. Store in the refrigerator in an air-tight bag or container.

 

Happy Snacking! ^_^

 

 

Matcha Green Tea Cake with White Chocolate Buttercream Frosting

 Prep Time: 30 mins | Cook Time: 40 mins | Yield: 12-18 servings

Ingredients
Cake:
1 cup all-purpose flour
1 cup cake flour
1 teaspoon baking soda
1 teaspoon salt
6 teaspoons matcha green tea powder
1 1/4 cups white sugar
1 cup vegetable oil
3 extra-large eggs
1 cup plain yogurt
1 1/2 teaspoons vanilla extract
White Chocolate Buttercream Frosting: (YIELD 3 ½ cups)
1 cup (2 sticks) unsalted butter, softened
2 cups confectioners’ sugar, sifted
6 ounces white chocolate baking bar, melted and cooled
6 tablespoons heavy whipping cream
1 tablespoon pure vanilla extract
1 (4 oz.) white chocolate baking bar, melted and cooled separately
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour (2) two 9-inch round pans. Set aside.
Sift together the all-purpose flour, cake flour, baking soda, salt, and green tea powder; set aside.
In a large bowl -beat together sugar, oil, and eggs until smooth. Stir in 1 1/2 teaspoons vanilla. Beat in the flour mixture alternately with the yogurt, mixing just until incorporated. Pour batter into prepared pans. Bake for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on wire rack for 30 minutes before turning out of the pans.
To make Chocolate Buttercream Frosting: In a large bowl, beat the butter, confectioners sugar and green tea at low speed until fluffy. Add in melted and cooled white chocolate, whipping cream and vanilla. Beat on high speed for 4-5 minutes, scraping the bowl with a spatula.
Note: Set 1 ½ cups of the frosting aside, and add 1 tablespoon of the green tea powder if you wish to decorate the top of the cake as shown in the picture.
To assemble and decorate the cake: when the cakes are completely cooled, cut the moundy top of the cakes using a “cake leveler”. Set aside the cut pieces for a later use. Put one layer cake on a flat serving plate. Spread a thin layer of frosting over it. Place the other layer of the cake on top, and spread frosting to cover the top and sides of the cake. Place the shaved top pieces of the cakes in a food processor, and process for 15 or more seconds, and pat cover the bottom of the cake all sides. Add green tea powder to the “separated” melted and cooled chocolate and whisk to blend. Pour into a small plastic squeeze bottle and slowly squeeze out chocolate around the edge of the cake, letting them run down unevenly. Place the 1 ½ cups frosting in a decorating bag, and decorate the top of the cake with your preferred decoration style. Refrigerate until ready to serve.
NOTE: The recipe is for a “TWO LAYER” cake only. So you must double the ingredients (except for the 1 4 oz. separated chocolate) if you need to make a four layer one like I did.
TIP: This cake is ridiculously delicious! I made one for a birthday party and got a raving reviews from everybody. So doubling the recipe would not be a bad idea at all.

Steamed Rice Cakes (Puto)

Prep Time: 10 mins | Cook Time: 17 mins | Yield: 22 puto

Ingredients
2 cups rice flour
2 tablespoons baking powder
¾ cup granulated sugar
½ teaspoon salt
1 cup evaporated milk
1 ¼ cups water
1 extra-large egg
4 tablespoons unsalted butter, melted
Food coloring, optional
Directions
In a large mixing bowl, whisk together the rice flour, baking powder, salt and sugar. Add coconut milk, water, egg and butter, and mix until well combined. Divide batter into 3 or 4 batches if using food coloring. Color each batch with your preferred color with 1 drop if you like lighter color, and 2 drops if you want the puto to be a bit darker. Otherwise pour plain puto mixture into a puto tin molds about ¾ full.
Place rice cakes (puto) in a boiling steamer and steam over medium-high heat for 15 to 17 minutes. Take the cakes out of the steamer and let them cool. Once cooled down, run a knife around the edges and use the knife to lift the cake out of the molds. Repeat the same procedure until finished.
Note: In place of puto molds, you can use small ramekins or small prep bowls or round dipping bowls used for dipping sauce. You can also use a 6-slots muffin pan. With this you will have to use large and deep skillet or frying pan as muffin pan would not fit in the regular steamer.
Enjoy! ^_^

Live life with a little spice

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