Baked Sticky Honey Chicken Drumlets

Saw Zoe from Bake for Happy Kids made this dish and it looks so good. Too bad my kids can't take spicy stuff so I omit the sriracha. Well, it happened that I didn't have it on hand too haha..
Anyway, this easy dish is finger licking delicious. I used only drumlettes as that's what my family likes. I enjoy eating it with roasted vegetables, while my kids ate them with rice! Haha..
The next time I bake this again, I definitely will use sriracha for my portion, I believe it'll be even yummier *slurp*

What you need:

4 packs of 300g drumlettes

Marinade:
80ml sriracha (I didn't use)
1/4 cup honey
1 tbsp light soya sauce
salt and black pepper

Method:

1. In a bowl, mix in honey, light soya sauce, salt and black pepper
2. Clean the drumlettes, discard extra fats and dump into an airtight container
3. Pour in marinade and toss to coat, keep in the fridge overnight (original recipe only 15mins but I was kiasu haha..)
4. Preheat oven to 220degC and lay the drumlettes on a lined baking tray and bake for 15mins
5. Remove the tray from the oven and you will see the juices on it. That will slow down the drumlettes from caramelising. Remove the wings to another lined baking tray and put back into the oven to continue baking until the drumlettes are caramelised
6. Serve immediately (original recipe used chopped spring onion, white sesame seeds but I didn't since the whole family crowd around me like hungry monsters when I took the tray out of the oven. I must reminded them that I need some for phototaking purpose haha...)

 

 

 

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids and hosted by Joyce from Joy 'N' Escapade at this post

 

 

This post is also for  Bake Along, an event organised by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids

 

Honey Yuzu Jam Chiffon Cake

Original recipe used lemon. Since I had some yuzu jam left that's expiring soon, I used that to replace the lemon juice. Nice texture, the typical chiffon cake kind, with delicious sweet and slight tang. Yum!

After unmoulding

 

Recipe is from Grace's Blog
(I only have 21cm chiffon mould, so I made 1.5 recipe instead as stated below)

What you need:

5 egg yolks
40g honey
30g oil (I used rice bran)
25g fresh milk
45g diluted yuzu jam with the bits chopped to small tiny pieces
105g cake flour

5 egg whites
40g castor sugar (I reduced slightly as yuzu jam is already sweet)
1/2 tsp lemon juice

Method:

1. Combine honey and egg yolks in a mixing bowl, stir with hand whisk
2. Add in oil, milk, yuzu jam and bits and mix well
3. Add in sifted cake flour and mix well, set aside
4. Beat egg white with lemon juice until frothy and then add in sugar in 3 batches, beat til shiny peak
5. Add 1/3 of the egg white batter into the egg yolk mixture, fold til well mixed
6. Add in the remaining egg white and fold in gently
7. Pour the batter into the mould and bake in preheated oven of 180degC for about 30mins til well cooked
8. Remove from oven, invert cake immediately and let cool completely before unmoulding

Note:
I got a not so tall chiffon cake using the recipe with 21cm chiffon mould. For taller cake, you may use smaller diameter mould

Pics below taken the next morning...

 

So soft!

 

 

Ah the holes...

 

 

 

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids and hosted by Joyce from Joy 'N' Escapade at this post

Whole Wheat Honey Buns

I made these buns and the whole family enjoyed them so much it didn't last long
I must say they are indeed delicious and texture is really good, the usual cliché words we use - soft and fluffy. Indeed cliché but it's the truth! :)

I saw theses lovely buns from Grace's Blog and I had no regret trying it out. In fact, this is in my favorite bread recipe list now :)

Argh! Wrong focus! LOL

 

What you need:

250g bread flour
50g fine wholemeal flour
60g honey
10g milk powder
3g salt
160g fresh milk
30g whole egg
5g instant yeast
20g butter

Method:

1. Using breadmaker, put in honey, milk and egg into the pan followed by flours, milk powder, salt, and lastly yeast
2. Set into dough mode, and press start
3. After kneading for 5mins, add in butter and let the machine do the whole kneading process and the first proofing
4. Prepare 2 loaf pans, grease and line with baking paper
5. After done, take out the dough and on lightly floured surface, knead a few times to release air bubble
6. Divide into 50g dough each and shape into balls
7. Place into the loaf pans, sealed side down and let it rise til doubled in size about 45mins
8. Preheat oven to 180degC
9. Sieve some bread flour on top before baking and bake for 25mins
10. Remove from oven and unmould, let cool on the cooling rack

Can you see how soft and fluffy these buns are?

 

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids and hosted by Joyce from Joy 'N' Escapade at this post

 

 

Below are the pics I took the night I baked this bread. Yes, I baked it at night for the next morning's breakfast, but some were quickly gone for supper haha.. The pics above were taken the morning before we ate them LOL

 

 

 

 

Do give this a try, you will not regret it :)

Oaty Peanut Butter Energy Bars

A lot of energy bars sold out there. Snack that gives an impression as a healthier alternative
Well, I read many articles that they are actually not. Most are apparently are loaded with sugar, flavouring, preservatives and many other chemicals that the names I can't pronounce haha..
I am not into this kind of snack but I like to eat them too occasionally
After knowing the facts, I guess it's better to make my own at home whenever the craving sets in
As delicious, eaten with less worry :)
This is one recipe I have tried, and I like it :)

 

 

Recipe is from Joanna Soh You Tube channel

 

What you need:

 

115g creamy peanut butter

120g raw honey (original recipe was 170g but I found it too sweet)

80g rolled oats

1 tbsp chia seeds (original recipe used mixed seeds, can replace with mixed nuts and/or dried fruits)

 

Method:

1. Over low heat in a pan, warm up peanut butter. When it's warm, add in honey and remove from heat
2. Mix both til well incorporated
3. Add in oats and mix well, followed by the seeds
4. Transfer into a square tin or pan and press it down to make it evenly spread
5. Chill in the refrigerate for about an hour and cut into 6 bars

 

Note:

Consume in moderation because peanut butter is high in fat, even though it's mainly the good fats in it haha.. and honey is high in sugar too, even though it's a better choice for sweetener

I usually limit this snack to 1 bar a day. The remaining can be kept well in the fridge

 

 

 

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids and hosted by Joyce from Joy 'N' Escapade at this post