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Sweet Treats

Favourites Sweet Treats

Red Velvet Cookies

Sorry I’ve been absent from here for a while, I had exams going on! But as promised, here is one of my favourite recipes – red velvet cookies.

Red velvet was always one of my favourite flavours from when I was young. I’m not sure about you, but here in Singapore, most red velvet cakes are artificially coloured. In order to achieve that beautiful, deep red colour, I used beetroot powder (which is what is supposed to be in red velvet anyway – not any artificial nasties!), and a little bit of cacao powder for the flavour!

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Sweet Treats

Coconut Pandan Tarts

I’ve been wanting to showcase some local Singaporean flavours in my recipes. In this recipe, it’s going to be pandan!

Growing up, one of my favourite spreads to put on my slice of toast was kaya. Kaya is made from pandan leaves, coconut cream, eggs and a lot of sugar. I love how to the coconut and pandan flavours come together to create the deliciously smooth and silky kaya spread, and so I wanted to play around with this and make it into a tart!

I’m not sure if you’ve ever tried an egg tart, or a soybean tart (the one at Selegie Road used to be my favourite! My mom would always buy those for me), but that was the inspiration behind this recipe.

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Favourites Sweet Treats

Chocolate Walnut Turtles

I’ve been enjoying making little critters over the holidays. I was inspired to make these, after I made Remy from Veggiekins’hedgehog almond cookies !

One of my favourite animals is the turtle, and of course chocolate is my absolute favourite. These are gooey when warm, but nice and crumbly when fresh out of the fridge.

It may take a little time to put these together, but I think it’s worth it when you see them emerge out of the oven. My baby brother and my family loved these cuties, and when you see the smile on their faces, it’s completely worth it!

This cookie is vegan, and oil-free as well as refined sugar free. I used nut butter to replace the oil content, so it’s really tasty but relatively healthier. I used walnut butter in this recipe. Walnuts are awesome because nearly 14% of the fat content in walnuts comes from alpha linoleic acid, which is an omega 3! Walnuts are also one of the nuts with the highest antioxidant contents.

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