Category Archives: Sugary Treats

Baked Blueberry & Chocolate Doughnuts (Donut) Recipe

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I love having breakfast on the go. The truth is I am not a morning person and snoozing the alarm clock is kinda my forte in the morning haha!.  However, thanks to my Asian upbringing, I have this notion that “it is bad to eat while walking around” embedded deeply in my mind which explains the subconscious guilt I felt whenever I do so. Do you think this is true or it’s just an Asian thing? Just tell me it’s an Asian thing. *wink*

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Flourless Peanut & Macadamia Cookies & The KitchenAid Food Processor Winner!

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I love recipes with short ingredient lists. Somehow, it is more likely for me to try a recipe with a short ingredient list than a lengthy one. There is no doubt the more ingredients you add, the more complex and sophisticated the taste will be. Having said that, I am a simple lady with a simple taste. Less is more. Although the same cannot be said with my obsession with handbags and shoes ha!

I was drawn to this particular recipe found in the May 2013 Issue of Super Food Idea Magazine because it was a flourless cookies recipe. We all heard of flourless cakes but flourless cookies? I’ve just got to try this!

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{Closeup: To give you an idea of how far to press the dough..}

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{To give you an idea how it looks inside after baking.}

The KitchenAid Food Processor Giveaway Winner courtesy of Leggos

I am so thankful with all your wonderful entries as well as the opportunity to collaborate with Leggos and Nuffnang.  The winner for this giveaway is Laura. Congratulations! As usual, I will contact the winner via email for postal details. Thanks again everyone!

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Banana Brownies {Vegan Friendly}

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It’s been a while I baked anything with bananas. I felt that I have showcased enough banana breads on this blog to a point that I’m running the  risk of being in a baking rut. So I gave the banana related baked goods a rest. A very long rest.

However, the urge to re-ignite my love for  banana baked goods happened during my 5 hours road trip from the Orange to Newcastle. I usually think of blog content when I was in a confined space, namely in a long road trip or train ride.  I don’t usually drive long distance. At the same time, I don’t want to talk till my beloved’s ears bleed for more than an hour ha! Hence, for me, thinking of blog content seems to be the most productive thing to do.

Then I thought of what I wanted to add in this imaginary banana baked goods that I wanted to bake. Hmmm…. I feel like moist decadent chocolate brownie. Say banana chocolate brownie. But I wanted to be a “healthier” version say with olive oil. So I typed in these key words: banana, chocolate, oil and there were a good number of recipes came up. After browsing through the search results, I decided on vegan friendly, dairy free and egg free brownies. Seems like an impossible baking recipe but it surely worked. With that said, the “batter” seems a little dryer than the conventional butter and egg based batter, which reminds me of a muffin batter.

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Chocolate Olive Oil Crinkle Cookies & Giveaway!!!

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Ever since I have experienced olive oil tasting in one of the events in Orange Food Week, I have learned to keep different types of olive oil for various purposes. I confess I used to keep an all-purpose olive oil. I know, I know, you can lift your jaw from the floor now. I didn’t know better then.

Now I have a small collection of olive oil. One for salad dressing, one is for dipping with bread and the other for sautéing as well as baking.  With my slight addiction of dipping sourdough in olive oil (so delicious!) as well as my fondness of baking a lot of olive oil, I felt like I have come a long way from just associating olive oil with salad dressing.

If you are wondering which olive oil should be use for what, well, wonder no more as Bertolli Olive Oil has launched an online campaign to educate food lovers on the benefits of using the correct type olive oil for cooking.  Whilst I worked on the basis of the more expensive olive oil is for direct consumption and the cheaper one is for cooking, the recent packaging of Bertolli Olive Oil actually specifies  the recommended usage of each type of their olive oil:-

  • Classico: Best Choice for barbequing & roasting
  • Extra Light: Best for baking and frying
  • Extra Virgin: Best for salads, pasta sauces & dips

Although I wonder, which one of the above is better to use as eye make remover eh? Lol

Jokes aside, these olive oil crinkle cookies have been on my mind for a while.  They looked spectacular as well as spontaneous-baker-friendly. Having no butter in bakegoods does not mean it is less decadent.

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{Expect moist, soft and slightly chewy as well as super chocolatey cookies. These cookies are so satisfying that you don’t feel like missing out on butter…}

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…and THE GIVEAWAY

Here is an opportunity one Fuss Free Cooking reader to own a set of three Bertolli Olive Oil above (Classico, Extra Light and Extra Virgin) courtesy of the company. All you have to do is to comment below and tell me your favourite dish/dessert made with olive oil and I will select ONE WINNER with the best answer.

Guidelines:-

  • This giveaway is open to residents of Australia only
  • Prize can not be exchanged for money
  • One entry per person
  • Entry is open from 24 June 2013 to 8th July 2013 (2 weeks).

Please check out the following to learn more about Bertolli Olive Oil and connect with other olive oil enthusiasts:-

Disclosure: This is neither a sponsored post nor  I’m being paid to host a giveaway. However the olive oil was provided to me for editorial consideration.

 

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