In my lifetime, the best cake I ever had was, my mum’s butter cake. For some reason, I have been always craving for it. That wonderful aroma, a good amount of yellow, and buttery taste. Unfortunately, she had totally forgotten her recipe and my journey to quest the best butter cake recipe started. I had to gather bits of instructions on how to make the best butter cake from her and went on that journey. Happy to say that, I came up with the most wonderful, most aromatic old-fashioned buttery butter cake recipe. Like all traditional recipes, eggs were beaten separately. This helps to create that fine crumbs that we all loved and an extra kick to rise the cake. Look at that beautifully well-risen butter cake above. When they say if you know how to make the classic, you are gold (just like butter). When this was in my oven that afternoon, my parents immediately asked what I was baking when they scent that distinctive buttery smell. So good that it was gone the next morning. I only had a sliced that day. 🙁 Serve this with a cup of tea or coffee when you have friends coming over in the afternoon and they will thank you for it. It makes people weak with gratitude.
It was quite a hectic month as I just recently enrolled to a Polytechnic last April. Couldn’t able to meet them. And yes! We call ourselves “SSH” due to our name, Sun, Si and Hanry. (they call me that)
And oh yeah, I am not sure if you have realized. But, my teeth are getting straighter and straighter! I will update you guys soon with my upcoming post about my Invisalign treatment. 😀 🙂
That evening I made them some spaghetti! I was craving for chili crab sauce so I tried to recreate and make it as the base sauce for our spaghetti. However, it turned out to taste like spicy tomato instead. But, still delish!
Nevertheless, the main highlight was the appetizer! It was buttered baguette with Bell Pepper-flavored Cream Cheese served with grilled seasoned Cherry Tomatoes! Creamy and flavorful, the strong aroma from the bell pepper. (Upcoming video?) Yum, it was something to open our appetites.
Obviously this isn’t beer or what, it was sparkling limeade. Being stevia obsessive, I was like “Stevia Sugar Free YAY!”.
For no reason I made my sparkling limeade, sugar-free. And it was bad bad bad. The taste was so bitter instead of being all sweet and tasty. The worse was that the soda water I had used contains salt and made the whole drink salty. Yucks! Never again I am going to make this. My lovely friends had to finish it up because I told them that they were not going anywhere until they finish that two jars.
We wanted to go out but we were too lazy on that day. Plus, we felt that we were not well-dressed. So we decided to stay at home and relax. Oh well, we got Youtube.
Going to miss them so much again. I really hope we will have more time to meet up soon! 🙂
Hello! Today, I have a great brownie recipe for you guys! It is my Low Fat, Low in Sugar Whole Wheat Brownie! It’s so delish with 40% less the calories and 60% (!) lesser in sugar than typical brownie!
You may think, “Yucks, how can this taste good?”
But it’s just that good. What’s my secret? Stevia and yogurt!
If you have been following me, I have recently came up a Sugar-Free Banana Bread recipe using only Stevia. It’s great. Do check it out!
Some may not get used to the sweetness of Stevia as the taste can vary a little from cane sugar. So in this recipe I have used a combination of dark brown sugar and stevia. It taste wonderfully sweet with the strong almost-like caramel flavor from the dark brown sugar and the extra kick of sweetness from Stevia.
If you don’t know what is Stevia, it is a natural herb that is really sweet but has no effect on blood sugar level and has zero calories. So as to make things as natural as possible, I like to use grounded dried Stevia leaves for baking.
As for yogurt, it can be used to replace butter. You can’t omit butter for brownie but you can definitely cut back on it. I have used yogurt for many recipes in place of a portion of butter and it works wonderfully. Yogurt help my cakes to remain moist and tender. Do remember to get Fat-Free, Sugar-Free (Sweetener free) yogurt! I like to use set yogurt as it has a really creamy texture but you can use Greek yogurt if you can’t find it.
After my recent post about my one-step no-churn Matcha Ice Cream, it got really good feedback from you guys. So I will show you guys how to make my creamy rich Chocolate Ice Cream.
It goes great with toasted almond flakes and my homemade lower in sugar, and lower in saturated fats fudge cocoa brownies. (Will be out in the next few weeks)
Like my Matcha Ice Cream, you need to make sure that all your ingredients are cold cold cold so that you can whip your heavy cream up. I like to also keep my bowl and whisk attachment in the fridge until chilled before using it.
Thanks to you guys for the much support of my Matcha Ice Cream recipe! Hope you will like this fuss-free recipe too! 🙂