Join me on my quest of making homemade treats with less sugar!
I made these cookies with my kids last week and they both liked them. It’s basically a thick and soft chocolate chip cookie with mochi stuffed inside. This is an easy-to-follow recipe that is very kid-friendly as well. I placed the mochi dough in a food storage bag and my kids would help me knead... Continue Reading →
During the COVID-19 pandemic with school closures and hubby working from home, I have more time to prepare breakfast for my family and enjoy with them each morning before the kids head off to remote learning. Below is one of the things I often make for my family recently. 因為疫情關係，所有學校都停課了，老公也轉為在家工作。現在EC與家人有多些時間在家中慢慢享受早餐，之後孩子們才開始網課。以下是其中一個最近常做的早餐食譜。 I bought a Belgium waffle... Continue Reading →
This is the coffee version of my Tang Mian Sponge Cake (or Cotton Cake). This time I lined my cake pan with cardboard before inserting my parchment paper. This step is not a must, but it could further reduce the rate of the heat conduction so the cake would be less likely to crack on... Continue Reading →
This is my chocolate version of the cutout cookies that was adapted from Vanilla Bean Cutout Cookies in which I replaced 15% of the flour with unsweetened cocoa powder. The percentage of cocoa powder could be adjusted according to taste or the brand being used.這是朱古力口味印模牛油曲奇，配方修改自雲尼拿印模曲奇，EC把麵粉的15%改成無糖可可粉。由於不同牌子的可可粉濃度和個人口味有別，大家可自行增減可可粉的比例。 These cookies are very soft and tender in texture and... Continue Reading →
During the COVID-19 outbreak we are asked to stay home as much as possible and go out only when needed in order to curb the spread of the virus. At first people lined up at grocery stores and emptied almost all the shelves to prepare for a lockdown. Fortunately, food supply is still abundant in... Continue Reading →
This is what I made for my dad’s birthday in December (yes I know it’s already end of March now). There is actually nothing new about this cake but a combination of different things I’ve made before. Apart from a cake layer, the almond sponge cake could also be used as a cake wrapper. For... Continue Reading →
This is a very simple cookie recipe especially if you own a stand mixer. You could use cold ingredients taken right out of the fridge. If you don’t have a stand mixer, the dough could be prepared easily by cutting the fats (the cold butter cubes) into the flour mixture with a knife or simply... Continue Reading →
I made this no-bake cheesecake for my sister and my friend’s daughter recently. Unlike my other No-Bake Strawberry Cheesecake recipe which is made with fresh strawberries puree, I first turned my fresh strawberries into a coulis before blending it with cream cheese. I even used the same coulis to make a glaze. The result? A... Continue Reading →
Here comes another nougat recipe! I was hoping to make nougat with dark brown sugar and dried longan during Chinese New Year and it took me three trials to finalize my recipe. I already have a pretty solid base nougat recipe (sort of) so each time I wanna create another flavor, I just change the... Continue Reading →
Here is a cutout cookie recipe that I made for my friends during Christmas time. Unlike my Sugar Cutout Cookies, Matcha Cutout Cookies and Chocolate Cutout Cookies that are crispy and crunchy, these espresso-flavoured cookies are actually very tender. All these recipes have pretty much the same ratios in terms of flour, sugar, fats and... Continue Reading →
EC Bakes 小意思 