0114 January, Low Carb, Stuff I Made

25th January: ‘Blondies’ + Celebrity Fitness + Hao Kou Wei

9.30am:
– Cottage Cheese
– 5 almonds
10.35am-10.55am:
– xiao bai cai w chai po jiang & mushrooms
– 15 slices salmon sashimi

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1.35pm-1.40pm @ Hao Kou Wei:
– $0.80 curry cabbage
– $1.30 salted veg meat :/

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5pm @ Hao Kou Wei:
– $0.80 9 pieces eggplant + $0.80 14 pieces eggplant
– $0.80 3 pieces pumpkin :/

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7pm:
– xiao bai cai w chai po jiang & mushrooms
– 12 slices salmon sashimi

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~
9×5 Blondies: (using Mike’s leftover 2.5 graham toffee pie thing as a crumble)
– 3T unsalted butter
– 3T sugar
– 3T brown sugar
– 1 large egg
– ¼t. vanilla
– ¼t. cinnamon
– pinch of salt
– ½ cup flour
– 2.5 leftover mini banoffee pie crumbled bases
Adapted from: http://www.dessertfortwo.com/2012/10/apple-toffee-blondies-2/

Instructions:
1) Preheat the oven to 350, grease a 9″ bread loaf pan.
2) In a medium bowl, melt the butter in the microwave.
3) Stir in sugar + egg + vanilla
4) Add the dry ingredients: cinnamon + salt + flour.
5) Crumble bases on top.
6) Bake for 30 minutes (or until the edges of the blondie start to pull away from the pan and the center is done)

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I thought the batter wouldn’t be enough, it barely covered the bottom!

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