My kids love it when I pack in home baked treats for school. One of those treats are muffins. Whether it is sweet or savory – it is a tasty lunchbox filler. These spicy apple crumble muffins are perfect for school as it is not just delicious but filling too. It also makes a great after school or tea time treat for work or home. View Post
There is nothing more satisfying than three layers of decadence. That is exactly what my guilt-free millionaire’s shortbread is about. Yip you read correctly, it is low-carb, sugar-free and you can indulge without guilt. View Post
In my house, cookies doesn’t last very long in the cookie jar. In fact some don’t even make it to the cookie jar. Now that we are entering the most wonderful time of the year; baking cookies will surely add to that festive feeling. From biscotti, buttery shortbread and gingerbread – I always gift jars of cookies to the senior citizens in my family. Homemade edible gifts are just so special and this year I plan to include these red velvet crinkle cookies. View Post
Let’s be honest – not a lot of people opt to bake a cheesecake; they would rather do no-bake version. No doubt it can be a bit intimidating and stressful to get a baked cheesecake perfect without it sinking and the top burning or cracking. But I’m here to share a few tips that will hopefully guide you to making the most delicious baked cheesecake. If I think cheesecake; three words come to mind – velvety, rich and heavenly and that is exactly what my berry cheesecake is. And can I let you in on a little secret – it is low in carbs and contains no refined sugars. Apart from this, the taste is still pure mouth-watering bliss. View Post
Creamed horns has always been my weakness. The layers of flaky pastry and the creaminess of the filling is just so scrumptious. But to keep within my low carb lifestyle, I recently made a batch of milk tart horns and decided not to make the horns too thick. Instead of making thick overlays, I rolled the pastry and cut it in thinner strips which I then cut in half. Winding it on the horn moulds with a thinner spiral overlay. I purchased the horn moulds at Cab Foods but it is also available from other baking suppliers.
Flaky horns are often filled with cream but I decided to fill mine with a milk tart filling. However, fillings like chocolate mouse, caramel and custard are also absolutely delicious.
Below I share my recipe for my milk tart horns.
flaky and creamy
Prep time: 15 min
Baking time: 15 min
Servings: 18 horns
Milk Tart Filling
½ cup cream
¼ cup erythritol
½ cup cremora creamer
1 Tbs salted butter
½ tsp vanilla essence
½ cup cold water
1 egg
½ tsp cinnamon
¼ tsp psyllium husk
Place cream, erythritol, butter and vanilla essence in a saucepan on a low heat – stirring continuously until it resembles a condensed milk mixture. Take off the heat. In a mixing bowl, add cremora creamer and cold water and mix with a hand mixer until well incorporated. Then add the egg and mix well. Return the condensed milk mixture to the heat and slowly add the cremora mixture to it. Add the psyllium husk to thicken the mixture and then add the cinnamon. Stir well. Transfer to a bowl and place clingfilm on top of the mixture to prevent a skin from forming on top. Allow the mixture to cool and thicken. For the horns, preheat oven to 180°C and line a large baking sheet with parchment paper. Roll 200g of puff pastry on a lightly floured surface. Cut pastry dough into thin strip (about 2cm in width and 30cm in length – then cut the strip in half again). Spray the moulds with Spray and Cook and wind the pastry on the moulds starting with the pointing end and then rolling it in thin overlapping spirals. Space horns on the baking sheet and bake for 15 minutes until golden brown. Remove horns from oven and slide out the moulds. Allow horns to cool completely before piping the milk tart filling inside. Dust with powdered sugar and serve.
