Foodie Alchemist

My inspirations from flipping through recipes and tinkering with the ingredients in my pantry

Cupcakes again

Modified from the previous recipe, left out the cheese and added orange zest with cranberries sprinkled on top. Got too greedy and tried to make 8 cups instead of the previous 9. And then they overflowed.

I finally got a oven thermometer, and my oven is working well leh… Cannot blame my oven for my substandard skills anymore.

Still trying hard to use up my stash of ingredients…

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Granola Bars

I just thought I should be eating more oats and nuts, and granola bars are very healthy and nutritious if they are homemade. Naturally sweetened and no preservatives.

This recipe from minimalist baker turns out pretty good after a random search on google for granola bars. I just substitute flaxseed meal for almond flour, almond butter for peanut butter and used normal vegetable oil, and a mixture of nuts I have on hand. Nothing complicated, a very easy and fast bake, and minimal washing!

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Hokkaido cupcake with cheese

I baked again today! Recipe from here (Nasi Lemak Lover). I think it’s very close to the very popular traditional sponge cake that people are queuing up to buy.

Very yummy, because I usually prefer sweet over savoury desserts. The parmesan cheese sprinkled on top really adds a different depth to the otherwise boring-tasting sponge cake.

My cakes still cracked though, and I finally know the reason why. My oven was too hot even though I had set the correct temperature.

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