This is my 2018 first recipe blog post and I would like to share with you this healthy Organic Masarang Arenga Forest Sugar which I was introduced to recently. It has so many health benefits that I decided to use it for my baking. I have experimented baking this cake successfully and it is now my new love ingredient.
Last week was a hectic week for me, visiting the hospital almost everyday!(you will know why if you have read my last post.) I am glad that the week ended well with good celebration of the mid-autumn festival with the extended family. To support my blogger friend, Zoe of Bake for Happy Kids, who is the host of this month Little Thumbs Up - Milo theme, I have actually come up with this Milo swiss roll recipe two weeks back but have no time to blog about it until now. I love Milo since young especially the Australian recipe which is tastier and more fragrant. Do you know how I like to enjoy my Milo? I usually put a few heaps of Milo powder in my glass of fresh milk, give it a slight stir before scooping up the clumps of Milo to eat, it's really shiok! ('Shiok' is a common slang word used in Singapore and Malaysia to express happiness, strong pleasure or tingling taste buds with regards of food) AsI have a box of Ferror Rocher chocolate sitting in the fridge, I decided to use it for the swiss roll fillings. I am delighted that the crushed hazelnuts, chocolate and wafer cream fillings turned out to be super delicious and it blended so well with the Milo swiss roll! My fussy hubby and kids gave a big thumbs up for this new creation. :)
I have also used organic extra virgin coconut oil in this recipe and here's sharing the health benefits of it.
How time flies, this will be my last post for the Little Thumbs Up - Tea event which I am hosting this month and ending tonight. Many thanks to Zoe and Doreen, the organizers, who have once again given me the opportunity after hosting the LTU - Yogurt theme two months ago. Also like to thank my fellow blogger friends who have shared and link their recipes here. 时间过得好快，转眼间我主持的七月小拇指活动-“茶语飘香”今晚就要告一个段落了。很感激两位主办人再次给我这个机会，也感谢支持我的博友们，把她们与茶有关的食谱都分享与连接过来这里。 I hope you are not tired of seeing another Matcha post from me. I love anything Matcha and would gladly accept the title of "Matcha Queen" if it's bestowed upon me...lol! Today I am sharing this special Watermelon Frozen roll cake which I have made for my birthday yesterday. It was really challenging especially working on the raspberry and cream fillings on a hot day and taking photos at the same time, but thank God I made it successfully! It is such a refreshing and delicious cake and did satisfied my cravings for frozen desserts in this warm season! 昨天是我的生日，给自己做了这创意冰心的蛋糕卷，用的是全天然材料无色素。在炎热的气候，做这款蛋糕还蛮有挑战性的。 我还得一面做，一面拍照，动作要非常快，因为眼看面前的冰陷急速溶化，弄得我好紧张呦！还好能成功做出来！除了对切蛋糕的技术还待有进步，我还是很满意这次的作品。这抹茶蛋糕搭配了覆盆子冰馅，真的很好吃，冰冰凉凉的，清爽不腻口，很适合消暑喔！
My family loves to eat any type of cheesecake, be it the Classic cheesecake or the Japanese light cotton cheesecake, we love them all! This simple non-bake cheesecake does not require an oven to bake as it is done by chilling the cake mixture in the fridge for more than four hours to allow it to set.
This cake was made specially for my dear hubby's birthday last Thursday. He is one who does not like cream on cake and I recalled baking him a Molten Lava Cake last year. This year I have used two of his favourite food (mine as well), Dark Chocolate and Cream Cheese for his birthday cake and he loves it! This cheesecake is highly recommended and you can make it for the coming Valentine's Day or after meal dessert for reunion dinner!
