Chef Chloe's Ginger Nutmeg Spice Cupcakes~!

And again, I want to share another of Chef Chloe's amazing vegan recipe!

In her book, this is called Chloe's Award-Winning Ginger Nutmeg Spice Cupcakes.

I love spices so I really wanted to make this and try how it tasted! In her cookbook, she has a date caramel sauce for this, which I didn't make. I also made my own frosting. If you want the original recipe, please support her cookbook! It has 125 recipes inside, and although she's well-known for winning Cupcakes War, the savoury recipes in her cookbook are really interesting and delicious! There's even a cookie recipe for your dog~!

I think Chef Chloe is such a sweet girl~ She's my idol!!!!

So, anyway, I'm going to share with you the recipe for the basic spice cupcakes and also the recipe for my own frosting. Enjoy!!!

Ingredients (Makes 6):

- 85g all-purpose flour
- 2g baking powder
- 1g baking soda

- 2g ground ginger

- 2g ground nutmeg

- 1g ground cloves

- 1g ground cinnamon

- 2g salt

- 65g sugar
- 55g pumpkin puree, canned or cooked fresh
- 55g coconut milk, mixed well before measuring
- 23g canola oil
- 4g white or apple-cider vinegar
- 1 teaspoon pure vanilla extract

1. Preheat oven to 175℃. Line a 6-cup cupcake pan with 6 cupcake liners.

2. In a large bowl, sift flour, baking powder, baking soda, ginger, nutmeg, cloves, cinnamon, and salt. Whisk in sugar.

3. In a separate bowl, whisk together pumpkin, coconut milk, oil, vinegar, and vanilla.

4. Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix.

5. Fill the cupcake liners about 2/3 full with batter. Bake for 18 minutes, or until a toothpick inserted in the center of a cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.

Date Caramel
- 2 medjool dates
- 55g maple syrup
- 10g water
- 1/4 teaspoon ground cinnamon

1. Place dates in a small saucepan with water to cover, and bring to a gentle boil. Let the dates boil gently for 10 minutes. Drain and rinse with cold water until cool to the touch. Peel the dates with your fingers and discard the skin.

2. Remove the pits and coarsely chop the dates. Place in a blender; add maple syrup, water, and cinnamon. Blend until smooth. Refrigerate until chilled.

Vanilla Frosting
- 25g cold vegan vanilla whipping cream (I used Toppin' Pride)

1. Beat on high until light and fluffy~! Refrigerate until ready to use.

To assemble the cupcakes, spread a thin layer of the frosting on the Spice Cupcakes and drizzle with the Date Caramel.

Enjoy~!

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Chocolate Hazelnut Fudge

My boyfriend had a mad craving for chocolates so I really wanted to make him something really good!

For all my chocolate recipes, I always only use Belcolade chocolate chips. I started using it because they were the only vegan chocolate chips I could find with only cacao and sugar as its ingredients. But now I love them for a different reason. They taste so wonderful! They are the best chocolate I've ever tasted!

This is super easy to make and you can finish making them in less than half an hour, but you have to chill them in the fridge before they're ready, so take note of this! If you want to give your friends a nice chocolatey gift, you have to make this one night before! ^^

And, and!!! I want to credit Chef Chloe for this recipe! Her original recipe uses more sugar, semi-sweet chocolate chips and walnuts. I changed it a little because my boyfriend likes dark chocolate, and I only have hazelnuts on hand. ^^" So I guess mine has a slightly more mature flavour. If you like sweet chocolates, just use semi-sweet chocolate chips and 15g more powdered sugar~! ^^

Ingredients (Makes 25 tiny squares): 

- 165g coconut milk
- 285g dark chocolate chips
- 1 tablespoon pure vanilla paste/extract
- 30g cocoa powder
- 30g powdered sugar
- 1/3 cup toasted hazelnuts

1. Line an 8-inch square pan with foil or parchment paper so that it covers all sides and hangs over the edges of the pan.

2. In a small saucepan, heat coconut milk over medium heat until the first sign of boiling. Add chocolate chips and reduce heat to low. Let cook, stirring occasionally, until all chocolate is melted and mixture is smooth. Remove from heat and whisk in vanilla. Set aside.

3. In a medium bowl, combine powdered sugar and cocoa powder. Add the chocolate mixture and beat until all ingredients are incorporated and fudge batter is smooth.

4. Stir in hazelnuts.

5. Spread the fudge evenly into the prepared pan. Cover tightly with foil and refrigerate for 8 hours or overnight. Bring to room temperature and cut into squares the size you like to serve.

Random, but my crazy boyfriend asked with a straight face why I put chickpeas into my chocolate fudge and that I was very creative and healthy to do that. 

He's an idiot. hahahahaha! 

So, maybe it's a better idea to have roughly chopped, toasted walnuts in your chocolate fudge, so that you give your boyfriend no chance to ask silly questions like that. Haha!

He loves my chocolate fudge. It's a happy thing to see him eat them piece after piece! Hohoho!

Where to buy:

1. Belcolade Dark Chocolate Chips

Really easy to use and so flavourful. I always buy the dark chocolate one with only cacao and sugar as its ingredients. :) Bought them from ToTT at Dunearn Road. 

Sea Salt and Vinegar Double Potato French Fries

Hi!!!!

I spotted delicious-looking russet potatoes in the supermarket the other day, so I bought 5 home, wanting to make delicious food using potatoes! I've never made fries before can you believe it?? But when I saw the oven-baked fries in Chef Chloe's cookbook, I really wanted to try them!

I also spotted some purple sweet potatoes in the kitchen, so I tried to make fries with them too! They were so delicious!!!! They have this naturally sweet taste! So awesome!


Ingredients (serves 2):

- 1 large russet potato, peeled and cut into 1/4 inch fries

- 2 small sweet potatoes, peeled and cut into 1/4 inch fries

- 1 to 2 tablespoons olive oil

- sea salt

- malt vinegar for drizzling (I actually used my trusty Apple Cider Vinegar for this though! Haha!)

- tomato ketchup (optional)

1. Preheat oven to 200℃. Lay a baking tray with parchment paper.

2. Submerge potato sticks in cold water and let soak for 15 minutes.

3. Drain potato sticks and pat dry thoroughly with a paper towel.

4. Transfer potato sticks to the prepared parchment paper-covered tray and drizzle with enough oil to lightly coat each stick. Season with salt and bake for 30 minutes, or until evenly browned with crispy edges. Turn potato sticks with spatula/chopsticks at the 15 minute mark. 

5. Remove from oven and lightly drizzle the vinegar over the fries to taste. Season with more salt to taste and serve with tomato ketchup.

I did this 2 times, once with oil and once without oil.

The one with oil turned out crispier and browner and really fragrant. They were gobbled up by greedy boyfriend and I instantly!

These pictures you see are the 2nd batch without oil. They taste more like baked potatoes. Haha! I think they still taste nice though, but not really like the french fries that we are more familiar with in the fast-food restaurants. 

It was a really delicious and satisfying hot snack on a rainy afternoon! The sweet potatoes were so sweet and delicious! I think it's a great idea to make them into easy-to-eat fries! ^^

I really want you to try them! They are insanely good! My boyfriend couldn't stop complimenting them and wanted more! ^^

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Baked Sprinkle Doughnuts by Chef Chloe!

And...it's another recipe for Chef Chloe's awesome cookbook!

I've always wanted to make baked doughnuts!!!

In my entire 25 years of life, in my house, there has never been deep-frying, so I'm not very good in the deep-frying technique. I can't imagine what people do with the leftover oil after deep-frying, and what a pain it is to clean not only the equipment, but the whole kitchen afterwards. Of course there are deep-fryers now that won't create an oily kitchen, but how many of you have one?? Haha!

I actually didn't make any glaze for my doughnuts because I made chocolate-flavoured ones. Over here, I decided to share Chef Chloe's original recipe though~! ^^ If you want to make my chocolate-flavoured doughnuts, use 140g all-purpose flour and 30g cocoa powder, and add an additional tablespoon of soymilk to this recipe.

I love the flavour of these doughnuts. There is a lot of nutmeg and it makes these baked beauties so doughnutty~ So if you hate nutmeg, be forewarned about this recipe! But if like me, you love the taste of all lovely spices, I've a feeling you will love these doughnuts too~! ^^

Ingredients (Makes 6 doughnuts):

- 170g all-purpose flour

- 1 teaspoon baking soda

- 1 teaspoon ground nutmeg

- 65g sugar

- 1/2 teaspoon salt

- 170g soymilk
- 42g canola oil
- 42g white or apple cider vinegar
- 1/2 teaspoon pure vanilla paste or extract

1. Preheat oven to 180℃. Lightly grease your doughnut pan.

2. In a large bowl, sift flour, baking soda, and ground nutmeg.

3. Whisk in sugar and salt.

4. In a separate medium bowl, whisk milk, oil, vinegar and vanilla.

5. Add the wet ingredients to the dry and whisk quickly until just combined. Do not overmix.

6. Using a pastry bag or plastic bag with the tip cut, pipe batter into the prepared doughnut pan and bake for 10 to 12 minutes. Remove the pan from the oven and let sit 5 minutes before unmoulding.

Chocolate Glaze
- 1/8 cup semisweet chocolate chips 
- 1 tablespoon plus 1/2 teaspoon soymilk
- 1/4 cup powdered sugar

Old-fashioned Glaze
- 1/2 cup powdered sugar
- 1 tablespoon soymilk

Optional Toppings:
- rainbow or chocolate sprinkles,
- chopped toasted almonds,
- shredded coconut,
- mini chocolate chips

To make the Chocolate Glaze:
In a double-boiler or microwave, melt the chocolate chips and milk together. Whisk in powdered sugar until smooth. Let sit for 5 to 10 minutes before glazing so that the glaze thickens and any powdered sugar clumps dissolve.

To make the Old-Fashioned Glaze:
In a small bowl, whisk the powdered sugar and milk until smooth.

To assemble doughnuts:
Dip each doughnut into the glaze, covering the top. Twist the doughnut as you remove it from the glaze to give it a nice finish and prevent dripping. Immediately sprinkle the topping onto the glaze and let set.

Hope you like them~! ^^

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Delicious Vegan Banana Pancakes

And again, I couldn't stop myself from experimenting Chef Chloe's delicious vegan recipes!

This one looked really easy, so I tried making them! I altered the original recipe (Pancakes for Dinner) though, with a smaller serving!

Ingredients (Serves 2):

- 1/2 cup all-purpose flour

- 1/2 tablespoon baking powder

- 1/4 teaspoon salt 

- 1/4 teaspoon ground cinnamon

- 1/4 cup water

- 2 tablespoons maple syrup, plus extra for serving

- canola oil, for greasing
- 2 bananas, sliced, for topping
- granola and lemon curd for topping (optional)

1. In a large bowl, whisk together flour, baking powder, salt, and cinnamon. 

2. In a seperate small bowl, whisk together water and maple syrup. 

3. Add the liquid to the flour mixture and whisk until just combined. Do not overmix; the batter should have some lumps.

*If batter gets too thick, add a little more water, 1 tablespoon at at time.

4. Lightly oil a nonstick pan and heat over medium-high heat.

5. For each pancake, pour 1/4 cup of batter onto the pan. When small bubbles appear in the centre of the pancake, it is time to flip it. Let it cook on the other side until lightly browned and cooked through, about 1 more minute. Repeat with remaining batter, adding more oil to the pan as needed. 

6. Top with sliced bananas, granola and lemon curd.

7. Enjoy!!!! :)

Actually, although this was really easy and fast to make...they were not the best pancakes I've eaten... Haha! I will search for a better pancake recipe another time!!

For a healthier pancake, you can replace 1/4 to 1/2 of the all-purpose flour with wholewheat flour for more fibre~! ^^

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Summer Berry Cream Pie

It's a recipe from Chef Chloe again! I altered the recipe a little because I do not have a 9-inch pie tin. ^^" And instead of a lattice top, I covered my fruit pie with cinnamon-flavoured vegan whipped cream! It's really yummy~!

For original recipe, please support Chef Chloe's cookbook! ^^

Ingredients (Makes two 4 1/2-inch mini fruit pies):

Pie Crust:
- 320g all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup vegan margarine
- 1/2 cup ice water

Pie Filling:

- 85g brown sugar

- 32g all-purpose flour
- 1 teaspoon ground cinnamon
- pinch of salt
- 2 cups mixed frozen berries

Whipped Cream:
- 10g cold vegan whipping cream
- ground cinnamon, to taste

1. In a medium bowl, whisk together flour, sugar, and salt. Cut margarine into flour until mixture has a crumbly consistency. Add ice water, 1 tablespoon at a time, and mix with a wooden spoon until dough just holds together. You may not need to use all of the water. Do not overprocess.

2. Form the dough into 2 discs and wrap in a plastic wrap. Refrigerate for 10 minutes.

3. Remove 1 disc from the refrigerator. On a lightly floured surface, roll out the dough until it is about 1/8-inch thick. Carefully lift the dough and fit it into the prepared pan, letting about 1 inch hang over the sides. Do the same for the other disc. Refrigerate piecrusts for 10 minutes.

4. Whisk together sugar, flour, cinnamon, and salt in a large bowl. Add berries and mix with a large spoon until berries are coated with the dry mixture. Fill the piecrust.

5. Crimp the overhanging dough between your 2 index fingers to make a decorative border. Bake at 180℃ for 45~55 minutes, until the crust is nicely browned. Remove from oven and let the pie cool

6. Whip your whipping cream till soft peaks form. Sprinkle ground cinnamon into the cream and continue whipping until stiff peaks form. Spread this whipped cream over the pie filling! ^^

7. You may cool the pie before serving! The whipped cream tastes like ice cream!

Enjoy!!! ^^

Where to buy:

1. Vegan whipping cream

I actually bought mine at Sunlik at Bugis. Kitchen Capers at Kallang sell it as well! This is the most delicious and easy-to-whip whipping cream I've ever used. Its taste is light and not at all oily. And it's very affordable too! I think I bought mine at S$4.80.

2. Mixed berries

I bought mine from Phoon Huat! It's available in a 1kg pack.