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Jump To Recipe Jump To Video To be honest, I never like eggplant when I was a kid. Not until when I began my vegan journey; perhaps that was also how I set out my cooking and baking path. Back in the day, there wasn't any social media. Forget social media, there was hardly anyone who is into veganism. That forces me to cook for myself. Ironically, that's how I fell in love with eggplant. During my veganism journey, I met and discovered lots of lovely people and Gaz Oakley is one of those people whom I discovered online. And yes, this recipe is inspired by Gaz Oakley . Please check out his recipes. He is a genius! I stop being a vegan many years back and that's a story for another day. But once in awhile, I would go plant-based and adore dishes like this. I am using my homemade harissa which is vegan-friendly. You can use store-bought ones, just be sure to read the ingredient list (if you want this dish to be 100% vegan). Ingredients: Inspired by Gaz Oakley (Serve 4) Eggplant, 3 Large Sea Salt, Pinch Harissa Homemade , 3 TBSP Liquid Smoke, 1 TBSP High Quality Olive Oil, 2 TBSP Cherry Tomatoes, 200g Sprouts / Microgreens (I'm using Peanut Sprouts), A Large Handful Black Pepper, Pinch Fresh Basil Coarsely Chiffonade, A Handful Hummus Homemade , For Serving Equipment: Oven Griddle / Grill Directions: Please visit my “ How To Make Harissa " page for the recipe. Please visit my “ Hummus " page for the recipe. Slice the eggplants in halves Lightly season the eggplant with sea salt. Transfer onto a wire cooling rack and let them sit for about 30 mins. This will draw out the moisture from the eggplant, thus removing the raw bitterness. While the eggplant slices are sitting, mix harissa and liquid smoke until well combined. After 30 mins, slit the eggplants in a criss-cross pattern. Dredge the eggplant generously with the harissa mixture. Preheat oven to 180 degree celsius or 355 fahrenheit. In a griddle over medium heat, add olive oil. Once the oil is heated up, place in the eggplants. Grill until lightly charred. If you have any leftover harrisa mixture, dredge the cherry tomatoes and sprouts with the mixture. Transfer onto a baking tray. Season with salt and pepper. Add in the grilled eggplants. Wack into the oven and bake for 20 mins or until the eggplants are tender soft and the tomatoes start to blister. Remove from the oven and immediately sprinkle some basil over the top. Add some hummus onto serving plates and serve immediately with the eggplant, cherry tomatoes and sprouts concoction. Melt in your mouth sensation... Mama Mia... Recipe Video:

Jump To Recipe Jump To Video Question: Will you ever get tired of creating toast recipes? Me: Nope! I honestly find that open-faced toast is super underrated. You can dress the toast up however you want. Fancy, elegant, light, classy, artsy, fruity, cheesy, etc. It is almost infinite if you really think about the possibilities. I seem to be on a harissa roll these days and this idea just popped into my mind. Actually, I was thinking of creating a Shakshuka style of harissa poached eggs. But I already have a Sambal Telur Pecah recipe. Moreover, making harissa poached eggs look exactly like any Shakshuka . So I slapped some hummus onto some toast and fried an egg in the harissa. The result is super eggcellent. That hummus boasts the flavors to another level of yummiliciousness. All I can say is, that you have to give this recipe a try. Ingredients: (Serve 1, sadly) High Quality Olive Oil, 2 TBSP + 2 TBSP Baguette / Ciabatta / Batard, 2 Slices Hummus Homemade , 2 Heaping Spread Harissa Homemade , 3 TBSP Water / Chicken Stock, 1/4 Cup Egg, 1 Scallions Finely Chopped, A Small Handful Pink Himalayan Salt, Pinch Black Pepper, Pinch Equipment: Cast Iron Skillet / Pan Non-Stick Pan Directions: Please visit my " Hummus " page for the recipe. Please visit my " How To Make Harissa " page for the recipe. In a skillet over medium heat, add 2 TBSP of olive oil. Once the oil is heated up, add in the bread. Toast until the bottom is cwispy brown. Transfer onto a serving plate. Spread the hummus onto the toasted bread. Add harissa and stock into a bowl. Mix until well combined. In a non-stick pan over medium heat, add 2 TBSP of olive oil. Once the oil is heated up, add the harissa mixture. As soon as the mixture starts to sizzle, crack an egg into a cup and slide the egg onto the mixture. Cook until the egg whites are set. Carefully slide the harissa-egg mixture onto the toast. Sprinkle some scallions over the top. Season with some salt and pepper. Serve immediately. I'll just let the photo do the talking... Yolk p**n! Recipe Video:

Jump To Recipe Jump To Video Ever since I discovered this many years ago, I make this almost every week (I wonder what took me so long to share this recipe on my website). This is a quick and easy brunch recipe. I mean, it's egg and cheese, what's not to love? Moreover, my kids love having this. They told me that this is one of those dishes that they will never get tired of. Over the years of remaking this, I find that baking the cheese and egg in the oven produces more consistent and better results. Originally, everything was cooked in a skillet. You can experiment and see which method works better for you. Don't say I didn't warn you. If you decided to cook it on a skillet, make sure you are using a non-stick pan. In closing, I really hope you will give this recipe a try. Ingredients: (Serve 1, sadly) Parmigiano Reggiano, 1/4 Cup Gruyère, 2 TBSP Cayenne, Pinch Egg, 1 Sea Salt, Pinch Black Pepper, Pinch Dried Parsley, Pinch Equipment: Oven 6" Pastry Ring (Optional) 8" Pastry Ring (Optional) Directions: Preheat the oven to 200 degree celsius or 390 fahrenheit. Grate parmigiano and gruyère into a large bowl. Add a pinch of cayenne and mix until well combined. Transfer onto a baking tray lined with parchment paper. You can use a pastry for a perfect circle or you can just eyeball it. Wack into the oven and bake for 5 to 7 mins or until the cheese starts to turn cwispy brown. Remove from the oven. Crack an egg into a cup and slide it onto the cheese. *For extra precaution, I use an 8" pastry ring just to be sure that the egg does not slide too far off. It is totally optional.* Wack into the oven and bake for another 3 to 5 mins or until the egg is set. Remove from the oven and carefully transfer onto a serving plate. Sprinkle some parsley over the top. Lastly, season with salt and pepper. Serve immediately. Mama Mia... Yolk p**n... Recipe Video:

Jump To Recipe Jump To Video Don't you love walking into a vintage Chinese bakery? Every pastry or bread has a history, culture and story to tell. I discovered this mooncake 2021. I didn't even know that it is a mooncake until I asked one of the staff in the bakery. All I can get out of her is the name of this mooncake. Spare me cos I am very bad at Mandarin; I can't even read any Chinese characters for crying out loud. Just out of the steamer... It took me a while to finally get the correct name and kickstarted my search for the recipe. To my surprise, there are quite a fair bit of recipes online. I tweaked some of the recipes and made them into my own, which is this recipe. Yes, everything from scratch. Well, not everything. I tried doing the Japanese mochi way by soaking and cooking glutinous rice rather than using glutinous rice flour. I just couldn't get it to come together into a dough. Maybe I really need to invest in a mochi machine? I personally find that cooking the glutinous rice flour actually removes the raw floury taste, which most recipes don't. So, do not skip that step. Another pointer is kneading the dough while it is still hot. You can coat your hands with sesame oil to reduce the heat. I hope that would help. And I also hope that you would give this disappearing traditional mooncake recipe a try. In closing, here I wish all you lovely people a very Happy Mid-Autumn Festival! Ingredients: (Make one 6" mooncake) Fillings: Mung Split Beans, 200g Granulated Sugar, 100g Coconut Milk, 80g Coconut Oil, 70g Sea Salt, Pinch Cornstarch, 1.5 TBSP Dough: Black Sesame Seeds, 70g Glutinous Rice Flour, 135g Rice Flour, 20g Water, 225g Rock Sugar, 60g Duck Fat, 45g Mooncake: Bean Curd Skin, For Steaming Winter Melon Candy Finely Sliced, A Handful Chinese Dried Dates Finely Sliced, A Handful White Sesame Seeds, A Pinch Equipment: Steamer Cast Iron Skillet / Pan Non-Stick Pan Spice Grinder Sauce Pot 6" Pastry Ring / Cake Pan Directions: Prepare the Filling Soak mung beans overnight. The next day, soak in hot water and steam for 25–30 mins until soft. Pass through a fine sieve into a nonstick pan. Stir in sugar, coconut milk, and oil. Cook until the mixture thickens and liquid evaporates. Season with salt. Stir in cornstarch slurry and cook until paste thickens. Cool slightly, then divide and roll into 200g balls. Make the Dough Blitz 160g black sesame seeds into a coarse paste (don’t over-blend or it’ll turn oily). Toast glutinous rice flour and rice flour until lightly browned. In a saucepan, boil water and sugar until dissolved. Add to the toasted flour. Stir to combine. Mix in sesame paste and duck fat. Knead while still warm until dough is smooth. Divide into 2 equal pieces. Assemble the Mooncake Line a pastry ring or cake pan with beancurd skin (let it overlap or overhang). Press 1 portion of dough evenly across the base and sides. Add mung bean filling in the center, shaping it into a flat disc. Leave a gap around the edge. Flatten remaining dough and place over the top. Seal the edges gently. Cover with foil or cling film. Steam and Finish Steam over medium-high heat for 45 mins. While still hot, garnish with winter melon candy, dried dates, and sesame seeds. Cool completely. Run a knife along the sides and unmold. Slice and serve. Every bite is heavenly... Recipe Video:

Jump To Recipe Jump To Video Can you believe it? It took me 3 weekends of experimenting to get to this recipe. I had tried multiple recipes online. None of them actually works out as I expected. Don't get me wrong, I am not bashing anyone. I mean, at least be honest. And I am being honest here. I know my mooncakes have uneven coloring. I don't shy away from photo edit or filters. About to hit the oven... This is the recipe that works for me. I had tried at least 5 types of fillings and I love this black sesame paste the most. And also, my mooncakes did not bend outta shape or deflate after the baking process with this filling. I will include another video of the mishaps I faced during this mooncake making journey. The most difficult part is to wait for 2 to 3 days before eating... If you are having trouble getting your hands on alkaline powder, you can omit the ingredient entirely. But it will not give you that distinct golden brown shine. You can still use the common 100g mooncake mold as well. I am using 30g fillings to 20g dough ratio. If you are not confident enough, you can start off with 25g fillings to 25g dough. Practice will make improvements. Soon, you will be using 35g fillings to 15g dough ratio or the God Tier of 40g fillings to 10g dough ratio that mooncake masters are pushing out. I am not sure if there is a 75g mooncake. But I do know that the common ones are 50g and 100g. If you are planning to make 100g mooncakes, keep that ratio in mind too. I found that sesame oil works best. I discourage the use of cornstarch as it will not only cause some white ugly patches on your mooncakes, but it also does not "unstuck" your mooncakes from your mold. I think that is all for now. I will of cos strive to craft the best Cantonese style mooncake for you lovely people. In closing, I wish all you lovely people a very Happy Mid-Autumn Festival! Ingredients: (Make twenty 50g mooncakes) Dough: Alkaline Powder, 1/8 TSP Water, 1/2 TSP Golden Syrup, 160g Peanut Oil, 60g Unbleached All Purpose Flour, 110g Cake Flour, 110g Fillings: Black Sesame Seeds, 100g + 160g White Sesame Seeds, 60g Glutinous Rice Flour, 100g Granulated Sugar, 100g Sea Salt, 1/2 TSP Sesame Oil, 50g + More For Greasing Water, 160g Mooncake: Egg Yolk, 1 Equipment: Oven Cast Iron Skillet Spice Grinder / Food Processor Mooncake Mold (50g / 100g) Directions: Prepare the Dough In a large mixing bowl, add alkaline powder and water. Mix until the powder is fully dissolved. Add in the golden syrup and mix until well combined. Next, add the sesame oil. Stir until the oil is fully emulsified into the syrup. It will take quite a while but do not skip this step. Add in the 2 types of flour. Fold until it comes together into a dough. Knead with your hands, picking up all the nooks and crannies. The dough should be smooth and slightly tacky, but not sticky. If the dough is too wet, add in more flour, 1 TSP at a time. If the dough is too dry, add in more oil, 1 TSP at a time. Set aside for 30 mins. Weigh and divide into 20g each. Shape into balls. Cover and chill in the fridge until ready to use. Prepare the Fillings In a skillet over medium heat, add 100g of black sesame seeds and white sesame seeds. Toast until the white sesame seeds are lightly browned. The sesame seeds should start popping. Remove from heat and set aside to cool down. Add another 160g of black sesame seeds to a spice grinder. Blitz until coarse paste forms. Set aside until ready to use. Do not take it too far or oil will start to release. In the same skillet over medium heat, add glutinous flour. Toast until lightly browned. Add in the black sesame paste and the toasted sesame seeds. Mix until well combined. Followed by sugar, salt, oil and water. Mix until fully incorporated and until it comes together into a paste. Remove from heat. While it is still warm, weigh and divide into 30g each. Roll into balls. Cover and chill in the fridge until ready to use. Assembly I am using a 50g mooncake mold. Preheat the oven to 200°C or 390°F. Grease the mold, rolling pin and working surface with sesame oil. Roll the dough into a disc to about 1/8" thick. Place in the fillings and wrap with the dough. Tucking and pushing gently. Roll it into a smooth ball. Inspect and make sure there are no cracks or holes. If there are cracks and holes, you can patch them up with a small pinch of dough. Roll again to smoothen it out. Roll and adjust the mooncake slightly smaller than your mold. Press firmly onto a baking tray lined with parchment paper. Release and jiggle. The mooncake should come right off. Repeat the steps for the remaining dough and fillings. Keep them covered while working with 1. Lightly mist the mooncakes with a spray of water. Wack into the oven and bake for 8 mins. While the mooncakes are baking, whisk an egg yolk with a pinch of salt. Remove the mooncakes from the oven. Allow the mooncakes to cool down slightly. Lightly, and I mean lightly, brown the top of the mooncakes with the egg wash, and only the top. Wack them back into the oven and bake for a further 8 mins or until golden browned. Remove from the oven and set aside to cool down completely. Store them in airtight containers. Keep them at room temperature for at least 2 to 3 days. This is to allow the mooncakes to mature and release some of their unique color and greasy aromatic flavors. Serve and enjoy. Not to brag, but this tastes better than all the store-bought mooncakes I had... Recipe Video: Tips & Tricks:

Jump To Recipe Jump To Video After a week of making pumpkin spiced latte, a lot of ideas popped into my head. Some of them are brand new ideas. Some of them like this recipe, are revamping or revisiting an old recipe. I don't know about you, but pumpkin spice works so well with apples. This recipe takes quite a bit of effort, but to have your house permeate with the aroma of fall is just amazing. It gives me a cozy and hearty kinda feel. I am using gala apples; you can use a combination of apples as well. Honey Crisp and Granny Smith work really well. As for the syrup, I added some apple cider for that extra apple boost. Yes, I am using fish sauce. It gives that oomph notch. You have to give it a try to find out for yourself. You also must be wondering, why rosemary? Just like tarragon on strawberries, it is weird, but it works. When life gives you oxidized apples, make separate pastries... On a side note, after slow roasting the apples, I do have some apples oxidized on me, quite sadly. I removed the bad parts, slice them up and made separate pastries (since I have some extra puff pastry). To close, please be very careful when you are flipping the tarte tartin, because there is piping hot syrup. It is best to flip over a sink with some oven mitts. Don't say I didn't warn you. I really hope you will give this recipe a try. Ingredients: (Make 1 ten inch tarte tartin) Apples Peeled Cored Halved, 8 Less or More Pumpkin Spiced Syrup Homemade , 100g Spiced Rum / Apple Brandy, 50g Apple Cider Vinegar, 1 TBSP + 1 TBSP Sea Salt, Pinch Granulated Sugar, 200g Unsalted Butter, 45g Pumpkin Spice Blend Homemade , 1/2 TSP Fish Sauce, 1/2 TBSP Store-Bought Frozen Puff Pastry, 1 Sheet Egg Lightly Beaten, 1 Dried Rosemary, Pinch Equipment: Cast Iron Skillet Oven Directions: Please visit my " Pumpkin Spice Blend " page for the recipe. Please visit my " Pumpkin Spiced Latte " for the syrup recipe. Prepare the Apples Preheat the oven to 135°C or 275°F. Apples oxidize super fast in the place I reside. I submerge my apples in a combination of water, salt and fresh lemon juice. This will prevent the apples from oxidizing too fast. Once the apples are peeled, cored, and halved, trim off the ends. Line them, standing upright, in a skillet. Drizzle the syrup, rum, and 1 TBSP of apple cider over the apples and season with salt. Cover with aluminum foil and wack into the oven. Bake for 1 hr 15 mins to 1 hr 45 mins or until the apples are super soft (but not falling apart) and lightly browned. Remove the apples from the skillet and transfer them onto a large plate. Cover and set aside in the fridge overnight. Reduce the Syrup Heat up the remaining syrup in the skillet over medium heat until slightly reduced and thickened. It should coat the back of a spoon. Pass it thru' a sieve and chill in the fridge overnight. Make the Caramel Base The next day, preheat the oven to 220°C or 425°F. In a skillet over medium heat, add sugar. Once the sugar has completely dissolved and begins to caramelize, immediately add the butter. Stir until the butter has completely incorporated. Add in the pumpkin spice blend, 1 TBSP of apple cider, and fish sauce. Stir until well combined and the butter has completely melted. Continue cooking until the mixture has thickened. Assemble the Tarte Tatin Remove from heat and lay in the apples cut side up. Cover the apples with puff pastry, tucking the edges in. Follow the manufacturer's instructions on thawing your puff pastry. Brush the pastry with some egg wash. Wack into the oven and bake for 20 mins. Reduce the heat to 175°C or 350°F and continue baking for another 35 to 45 mins or until the pastry is golden brown. Flip and Finish Remove from the oven. Run a knife along the edges to loosen the pastry. Place a larger platter over the skillet. Swiftly, carefully, and confidently flip over a sink (cos there is piping hot syrup). Dab the apples generously with the reduced syrup. Set aside to cool down. Sprinkle some rosemary over the top. Slice and serve. Everything just blends in well together... Recipe Video:

Jump To Recipe Jump To Video After my previous pumpkin endeavors, I don't think I have enuff of pumpkin. How about you? I was planning to make this pumpkin soup and some InstaFam read my mind. I can't say that I plugged this recipe outta the sky and onto the plate, it does have some influences from chefs like Wolfgang and Heston. I dislike celery and celery is quite pricey from the place I reside. I would replace celery with leeks for my mirepoix. And to be honest, leeks are super underrated and underused; they have sweet oniony umami which adds depths of flavors to dishes, especially soups and stews. I am also using a combination of butter squash and my homemade kabocha puree. Again, by doing so, adds different pumpkin contrast. I intended to keep this soup vegan by using coconut cream and butter. It may sound odd, but trust me, coconut goes well with pumpkin. Without much delay, let's get started with the recipe. Ingredients: (Serve 4) Vegetable Stock Homemade , 700g Butternut Squash, 1 Leeks, 4 Olive Oil, 2 TBSP Yellow Onion Finely Sliced, 1 Sea Salt, Pinch Black Pepper, Pinch Carrots Oblique, 2 Coconut Butter, 1 TBSP Garlic Finely Minced, 3 Cloves Pumpkin Spice Homemade , 1/2 TSBP Pumpkin Spiced Syrup Homemade , 1 TBSP Adjust To Preference Pumpkin Puree Homemade , 100g Mushroom Powder, Pinch Coconut Cream, A Splash + More For Serving Pumpkin Seed Oil, For Serving Pumpkin Seeds, For Garnishing Parsley Finely Chopped, For Garnishing Bread, For Serving (Optional) Equipment: Oven Sauce Pot Blender Directions: Please visit my " Pumpkin Spice Blend " page for the recipe. Please visit my " Pumpkin Spiced Latte " page for the puree and syrup recipe. Please visit my " How To Make Vegetable Stock " page for the recipe. Prepare the Vegetable Stock I like to use my vegetable scraps for my vegetable stock. I add them into the stock, simmer for 8 to 10 mins, remove from heat and set it aside to infuse. Roast the Vegetables Preheat the oven to 200°C or 400°F. Remove the seeds and membrane from the butternut squash. You can wash and bake the seeds with some olive oil at 150°C or 300°F for 45 mins or until they are cwispy. Slice the pumpkin into halves, place on a tray with leeks, and bake for about 30 mins or until fork tender. Remove from the oven and set aside to cool slightly. Return the leeks to the oven for another 15 mins or until charred (but not burned). Once cool enough to handle, scrape the pumpkin flesh into a bowl. Peel off the charred leek skins. I added the pumpkin skins and charred leek skins into my stock to enhance flavor. Make the Soup Base In a sauce pot over medium heat, add olive oil. Once heated, add in the onion. Season with salt and pepper. Saute until translucent. Add in carrots and saute until well combined. Add coconut butter, cover and cook for 3 to 5 mins or until fork tender. Add in garlic, pumpkin spice, and syrup. Saute until aromatic. Add Liquids and Blend Drain the stock and discard the residue. Add the stock to deglaze the pot. Add in butternut squash and pumpkin puree. Stir to combine well and bring to a simmer. Cook for 5 to 8 mins or until slightly reduced. Remove from heat and carefully transfer to a blender. Be cautious—it’s hot. Blend in batches if needed. Blitz until smooth and return to the pot. For a smoother soup, pass through a sieve back into the pot. Final Seasoning and Serving Taste and adjust with salt, pepper, mushroom powder, or more syrup. Add a splash of coconut cream and stir to combine. Remove from heat and ladle into individual serving bowls. Add swirls of coconut cream and pumpkin seed oil. Garnish with toasted pumpkin seeds and parsley. Serve immediately with some bread. Heart and yummilicious... Perfect with some bread... Recipe Video:

Jump To Recipe Jump To Video I don't think I will ever gonna stop making more pumpkin recipes. I still have at least 3 more pumpkin ideas in the back of my head. Or maybe more. I have a bunch of stale baguettes and I figured why not make some pumpkin toast? I'm not gonna brag, this is one of those impromptu recipes that I just go along with my intuition. Even the sauteed squash. It was intended to be a garnishing for my previous pumpkin soup recipe. Something tells me that it would be better on some cheese and toast. Besides, that soup has like 4 different garnishes already. You can skip the turkey bacon jam if you wanna keep this vegetarian. Another alternative is some seared bacon. Pepperoni or prosciutto work well too. Anyway, I hope you will give this recipe a try. Ingredients: (Make 4 baguette pizzas) Pumpkin Puree Homemade , 1/2 Cup High Quality Olive Oil, 2 TBSP + 2 TBSP Sea Salt, Pinch Black Pepper, Pinch Pumpkin Spice Blend Homemade , 1/2 TSP Pumpkin Spice Syrup Homemade , 2 TBSP Turkey Bacon Jam Homemade , 1 Heaped TBSP Butternut Squash Peeled Finely Diced, 1/4 Dried Rosemary / Sage, Pinch Baguette Stale / Fresh, 2 Gruyère Low Moisture Mozzarella Parmigiano Reggiano Fresh Parsley Finely Sliced, A Handful Pumpkin Seed Oil, For Drizzling Equipment: Oven Cast Iron Skillet Directions: Please visit my " How To Make Turkey Bacon Jam " for the recipe. Please visit my " Pumpkin Spiced Latte " for the puree and syrup recipe. Please visit my " Pumpkin Spice Blend " for the recipe. In a large bowl, mix pumpkin puree, 2 TBSP of olive oil, salt, pepper, pumpkin spice, syrup and turkey bacon jam until well combined. Set aside until ready to use. In a skillet over medium heat, add olive oil. Once the oil is heated up, add in the squash. Season with salt and pepper. Saute until lightly caramelized. Add in rosemary and saute until aromatic. Remove from heat and set aside until ready to use. Preheat the oven to 220 degree celsius or 425 fahrenheit. Slice the baguette lengthwise in halves. Using a baking sheet, press the baguette down to slightly flatten. *This will ensure extra crispiness.* Transfer onto the baking sheet. Spread a thin layer of that pumpkin puree mixture onto the baguette. Grate some gruyère, mozzarella and parmigiano over the top. Scatter the sauteed squash evenly over the top. Wack into the oven and bake until the cheese has melted. Remove from the oven and immediately garnish with some parsley. Lastly, drizzle some pumpkin seed oil over the top. Serve immediately. No word is needed... Recipe Video:

Jump To Recipe Jump To Video I met Alaine Handa (virtually) when I 1st posted a chokladbollar story on my Instagram. I can tell from our conversations that she has a passion for Chokladbollar. I am about halfway thru' her cookbook and have already fallen in love with chokladbollar. My palate told me that I have 3 favorites and this is just that tiny notch higher than her aunt's version. I love the dark intensity of flavors exploding in my mouth. It even left a lingering aftertaste which keeps pulling me back for more. On a side note, I have changed some of the ingredients to my preference. For the full detailed measurements, you will be doing yourself a favor by getting a copy of her cookbook. You can order her cookbook via her website . Exclusively, you can DM her on Instagram to get an autographed cookbook! I know that I am imitating... Cookbooks are probably the only books I read. Her cookbook not only showcases chokladbollar recipes but also takes you on a journey into Swedish culture. I also learn about "fika" in her cookbook. In closing, I hope you will get her cookbook and give Swedish culture and chokladbollar a try. Ingredients: (Make 14 Chocolate Balls) Rolled Oats, 300g High Quality Cocoa Powder Preferably Valrhona or Callebaut, 100g Demerara Sugar, 100g Ground Cinnamon, 5g Sea Salt, Pinch Pure Vanilla Paste, 1 TSP Dark Chocolate 70% Preferably Valrhona or Callebaut, 30g Spiced Rum / Dark Rum, 45g Unsalted Butter Melted, 25g Icing Sugar, For Dusting Equipment: Double Boiler Directions: Add oats, cocoa powder, sugar, cinnamon, salt and vanilla into a large mixing bowl. Mix until well combined. Melt chocolate on the double boiler . Once the chocolate has melted, remove from heat and add in the rum. Mix until fully incorporated. Fold the oats mixture into the melted chocolate mixture, followed by the melted butter. Mix until everything is well combined. It should resemble wet sand consistency. If it is too dry, you can add some extra virgin olive oil or more melted butter. I went anal and weighed + divide them into 14 equal balls. Roll and pack each ball tightly. It is best to shape and roll with greased hands. The balls will adhere better. It is okay if they are not perfectly round balls. Chill in the fridge for at least 4 hrs, or best overnight. When about to serve, roll the chocolate balls with some icing sugar. Serve. Alaine Handa Flavor bomb! Thank you Alaine! Recipe Video:

Jump To Recipe Jump To Video This recipe is taken from a cookbook written by a dear friend of mine, Kelly Lynn @kellyssweetsblog . I admire her baking recipes. That's why, the moment when she announced that she will be publishing a cookbook, I was so excited to get a copy. I was astounded by the list of recipes in her cookbook. I mean I still am. Who doesn't love ice cream and cakes? There are quite a few recipes that I have bookmarked and this is one of them. I will definitely be posting many more of her recipes in the future. How can I not get intrigued by Mint Chocolate Chip Ice Cream Cake, Spicy Mexican Chocolate Bundt Ice Cream Cake, Irish Coffee Extreme Ice Cream Cake, or S'mores Amazingness Ice Cream Cake Bars, or this Pineapple Upside Down Ice Cream Cake? The list can go on and on. Sadly, I do not own an ice cream maker. And if you do not own an ice cream maker, like me, fret not, I got you covered. I made pineapple mousse instead. Guess what? It worked out beautifully. Go check out her cookbook and indulge in ice cream cakes. Get Kelly Lyn's The Ultimate Ice Cream Cake Book here . Ingredients: (Make One 8 Inch Round Cake) Glaze: Unsalted Butter, 57g Coconut Sugar, 134g Ground Cinnamon, 1/2 TSP Fresh Lemon Juice, 1/2 Lemon Canned Pineapple Rings, 5 or More Cake: Unsalted Butter, 130g Coconut Sugar, 150g Eggs, 2 Apple Butter / Olive Oil, 30g Pure Vanilla Paste, 1 TSP Ground Cinnamon, 1/2 TSP Nutmeg Freshly Grated, Pinch Unbleached All Purpose Flour, 160g Baking Powder, 1 TSP Sea Salt, Pinch Whole Milk, 60g Pineapple Mousse: Gelatin Powder, 2g Whole Milk, 100g Pineapple Cored Coarsely Sliced, 105g Ground Cinnamon, Pinch Nutmeg Freshly Grated, Pinch Egg Yolks, 30g Caster Sugar, 45g Heavy Whipping Cream, 250g Equipment: Hand / Stand Mixer 8 Inch Round Cake Pan Oven Cast Iron Skillet / Pan Blender Directions: Prepare the Glaze Grease the cake pan with butter. Line with parchment paper and grease with butter again. Set aside until ready to use. In a skillet over medium heat, add butter, sugar, and cinnamon. Stir until the butter melts and the mixture is well combined. Just as the butter starts separating from the sugar, squeeze fresh lemon juice over the top. It will fizz and bring everything together. Pour the sauce into the prepared cake pan. Place pineapple rings on top of the sauce. (You should be able to fit 5.) Set aside. Prepare the Cake Preheat oven to 165°C or 325°F. In a large bowl, cream butter using a hand or stand mixer until light and fluffy. Add sugar and continue mixing until well combined. Add eggs, one at a time. Scrape down the sides of the bowl. Add apple butter (or olive oil), vanilla, cinnamon, and nutmeg. Mix well. In another bowl, combine flour, baking powder, and salt. Alternate folding in the flour mixture and milk in thirds until fully incorporated. The sugar mixture in the cake pan should be hardened by now. Pour the batter over the sugar and pineapple. Smooth the top with an offset spatula. Bake for 45–50 mins or until a skewer comes out clean. Cool slightly for 10 mins. Place a plate over the pan, flip, and unmold to reveal the caramelized pineapples. Cool completely. Prepare the Mousse Bloom gelatin in 1 TBSP of water. Stir and set aside. In a blender, add milk, pineapple, cinnamon, and nutmeg. Blend until smooth. Transfer to a sauce pot over medium-low heat. Stir well. In a small bowl, whisk egg yolks and sugar until sugar dissolves. Once bubbles form at the edge of the milk mixture, remove from heat. Temper the yolks by gradually adding half the milk mixture while whisking. Add tempered yolks back to the remaining milk mixture. Return to heat and stir until thickened slightly. Add a bit of warm milk mixture to the bloomed gelatin to dissolve. Stir dissolved gelatin back into the main mixture until fully incorporated. Strain through a fine sieve and chill slightly. Once cool, whip cream in a chilled bowl to soft peaks. Fold whipped cream into the milk mixture in batches until fully combined. Assemble Once cake has cooled, slice horizontally into halves. Place the bottom half back into the cake pan. Pour the pineapple mousse over the cake. Place the top half over the mousse and gently press down. Chill in the fridge overnight. Slice and serve. 100% worth the time and effort... Kelly Lynn Recipe Video: