Cranberry Pecan Bars

Ingredients :
1 1 /2 cups sugar
2 large eggs
3/4 cup (1 1/2 sticks) butter (unsalted), melted and cooled slightly
1 tsp almond extract
1 1/2 cups All Purpose flour
2 cups fresh or frozen cranberries (about 8 oz) (Fresh cranberries in vege section of grocery store
1/2 cups chopped pecans

Preheat oven to 350 F
Butter 9 inch pan or baking dish
Using electric mixer, beat sugar & eggs in large bowl until slightly thickened. (about 2 mins)
Beat in melted butter and almond extract.
Add in flour & stir until well blended.
Stir in cranberries and pecans.

Pour batter into prepared pan.
Bake until tester inserted into center comes out clean. (about one hour) . It took me 53 minutes.
Transfer to rack and let cool before cutting.

Kuih Bakar

Ingredients :
1 cup + 1 tbsp All Purpose flour (138 grams)
3/4 cup sugar
1 cup (250 ml) coconut milk
1 cup evaporated milk
18 pcs pandan leaves (screwpine leaves) - blend with 1 cup water
3 eggs
1/2 tsp salt
sesame seeds
butter / oil for pan
Green color (optional)

Method :
Pre-heat oven to 375F

Grease pan (size 8x8) with butter and place in oven while preheating.

Cut pandan leaves to 1/2 inch and blend with 1 cup of water. Drain and squeeze pandan juice.

Mix together coconut milk, evaporated milk, eggs and pandan juice.
Mix flour, sugar and salt in a separate bowl. Add liquid mixture to dry ingredients and mix thoroughly with whisk.

Transfer mixture to a strainer. Strain into baking pan. Sprinkle sesame seeds on top.

Bake for one hour.

Remove from oven and let cool completely before cutting into squares.

Green Tea Matcha Bundt Cake

3 cups All-Purpose flour 

2  cups of sugar
2 teaspoons of baking powder
4 teaspoons of matcha powder
1/4 teaspoon salt
1 14 oz can of coconut milk 

1 cup milk (or 12 oz can evaporated milk)
5 large eggs
1 stick of butter (1/2 cup of butter) melted and slightly cooled

Preheat oven to 350F.

Lightly grease bundt pan

Mix all dry ingredients together (flour, sugar, baking powder & salt)

In a separate bowl, whisk together eggs, coconut milk, milk and melted butter.

Slowly add mixture into the dry ingredients.

Bake for about 65 minutes.

Banana Applesauce cake

2 cups flour
1 tsp baking soda
1/4 tsp salt

1/2 cup applesauce (or 1 single serve container)
3/4 cup honey (or brown sugar)
2 eggs beaten
1 tsp molasses
3 mashed bananas
1/4 cup olive oil
1 tsp cinnamon

(I add 1 tbsp of cocoa powder into the dry ingredients because my toddler will only eat it this way)

Mix dry ingredients together.
Mix wet ingredients in a separate bowl. Slowly combine wet ingredients into dry ingredients.

Heat oven to 350 F.

Lightly grease a 9x5 loaf pan.

Bake for 60-65 mins.

Pumpkin Chocolate Chip Banana Cake

This original recipe is from Sally’s Baking Addiction Cookbook.
But since my toddler will only eat a chocolate cake, I added cocoa powder and sneaked in a banana.
He loves it!

Ingredients:

• 1 and 3/4 cups (220g) all-purpose flour 
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg¹
• 1/4 teaspoon ground cloves¹
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup (150g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 1 and 1/2 cups (340g) pumpkin puree (canned or fresh)
• 1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
• 1/4 cup (60ml) orange juice (I used apple juice instead)
• 2/3 cup (120g) semi-sweet chocolate chips
• 1 ripe banana (mashed)
• 1.5 tablespoons cocoa powder

Directions:

1. Adjust the oven rack to the lower third position and preheat the oven to 350F degrees. Lowering the oven rack prevents the top of your bread from browning too much too soon. Spray a 9x5 inch loaf pan with non-stick spray. Set aside.
2. In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, and salt together until combined. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. There will be a few lumps. Do not overmix. Gently fold in the chocolate chips.
3. Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60-65 minutes depending on your oven, so begin checking every 5 minutes at the 55 minute mark or so.
4. Allow the bread to cool completely in the pan on a wire rack before removing and slicing. The bread will stay fresh in an airtight container (it tastes better on day 2!) at room temperature or in the refrigerator for up to 10 days.

  
Source: Sally's Baking Addiction Cookbook