I turn these…

into this…

I have no idea why it’s called apple butter and not apple jam…but if you wanna be technical about it, you can safely call it ultra-cooked apples with spices. It’s great as a bread spread, it’s great as an ingredient in cupcakes and cakes, it’s great even to marinate some ribs for grilling.

So, far, I’ve used it as bread spread and it’s damn good. And healthy too!

I made my apple butter without added sugar since I used Fuji apples that are naturally sweet. So, here’s how you make:

Easy Healthy Homemade Apple Butter Recipe

Ingredients

10 – 15 apples, peeled, cored & chopped finely

1 tsp all spice powder

1 tsp cinnamon powder

1/2 tsp nutmeg powder (optional)

1 – 2 cups brown sugar (optional, I didn’t add any sugar to my apple butter)

Instructions

1. Place all the chopped apples into the crock pot / slow cooker.

2. Set the slow cooker on high for 3 hours.

3. Add the spices and sugar. Stir to combine well.

4. Then set the slow cooker to low and let it do its magic for around 10 hours.

5. Stir the softened apples and leave the lid off.

6. Let the butter cook for several more hours until it is done.

7. Do the saucer test to determine if it is done. The saucer test is simple. Just take a dollop and place it on a saucer. If it starts to become watery, then it’s not done. The apple butter, when done, should be able to stand on a saucer without becoming watery (like the picture above).

8. You can immediately bottle the apple butter (or eat it direct hot from the slow cooker…). It can be stored in the fridge for quite a long time and if you sterilize your bottles and subject your bottled jams to a sterilization method (through hot water bath in a pressure cooker), then it can last unopened for months!

Enjoy and find ways to enjoy your healthy homemade sugar-free apple butter!

Related posts:

1. Healthy easy homemade yogurt and benefits of yogurt I loved to eat yogurt for breakfast or as a...
2. An apple a day means it’s Apple Crumble time A few months back, I turned my extra apples into...
3. Easy Crunchy Rich Butter Cookies (vegetarian) I was supposed to post this recipe up a few...

Related posts brought to you by Yet Another Related Posts Plugin.

So, my daughter turned two recently and since it’s her birthday (and feeling guilty that I didn’t bake her birthday cake because we got her a Baskin Robbins ice cream cake) I thought, I might as well try my hand at making our own clam chowder, I trawled the net or the recipe and was pleasantly surprised that it’s easy to make and you can even ‘cheat’ by using some canned soup. As usual, I look at the recipes and came out with my own concoction which tastes rather good, if I may say so myself!

All you need are the ingredients, some stir-frying and then you just dump everything into the pot, stir occasionally and that’s it. Easy peasy. No fuss. Simple. Easy. And you get steaming bowls of homecooked clam chowder, enough to feed a family of four and with leftovers too (that I distributed to our neighbours).

You have two options of either using canned clams or fresh clams. But with fresh clams, you may need to soak it and make sure that you get rid of all the sand. Then, you will need to boil it for a few minutes, add some salt and use the water as clam stock.

Here’s a collage of the first few steps…

Please look at the sequence in clockwise. The potatoes are last to go in. After adding in the potatoes, you stir fry it a few minutes before adding the clam stock. Let it simmer till the potatoes are soft, then you add the canned soup and cream. You also add the bay leave and thyme for extra flavours. The clam will have to be minced and added last, it is best to be added just 10 minutes before you serve the soup hot from the stove.

Here’s the recipe proper:

Easy Clam Chowder Recipe

Ingredients

1 can creamy mushroom soup / mushroom potage

2 cups thick cream

1 can clams (remove the clams and minced it, reserve the liquid)

1 bay leave

1 tbsp dried thyme

2 large onions, chopped

2 slices lean bacon (about 100g), minced

3 – 4 potatoes, skinned, cubed

1 cup celery, chopped

2 tbsp butter

Instructions

1. Heat up the pot and add butter.

2. Sautee the bacon till fragrant in medium heat.

3. Add the onions and sautee for a few minutes till the onion is about softened.

4. Add in the potatoes and sautee for a few minutes.

5. Add in the liquid from the can of clams. Let it simmer till the potatoes are softened. If it’s too dry, just add some water but not too much or it may become watery.

6. Add in the canned soup and the cream. Stir till well mixed. Make sure heat is either medium or medium low to avoid burning and do not let it boil.

7. Add in the herbs & celery and let it simmer for a few minutes, making sure it doesn’t boil.

8. After about 5 minutes of simmering, add in the minced clams. Let it simmer for another five minutes and immediately serve. If you do not plan to serve yet, do not add the clams yet. Just turn off the heat and let it stand covered. When you are about to serve, turn on medium heat, add the clams, stir and let it simmer for five minutes or so.

And there you have it!

Easy and simple. But of course, if you want to use fresh clams, you buy about 3 cups of clams, wash it, soak it to remove the sand. Then you boil about 5 cups of water, add 1 tsp salt, boil the clams for a few minutes until the shells open(that’s when it’s cooked) and remove the clams. Reserve the water to use as stock in the soup but strain it to remove any residual sand. If you do not want to use canned soup, you simple need to use 1 cup milk, 2 cups thick cream & 1/2 cup chicken stock. Also add salt to taste.

You can even turn it into seafood chowder by adding squids, shrimps, crab meat and fish. However, the stock you use will have to be 1/2 cup chicken stock & 1/2 cup fish stock. Otherwise, you can boil the shrimp shells together with the clams and use the water as the seafood stock.

Clam chowder is great to eat with toast, as it is or as starter to a larger meal. For us, we eat is as accompaniment to pasta, salad and a side of grilled pork ribs.

Related posts:

1. Easy organic noodles recipe I try to buy organic foodstuff as often I could...
2. Easy claypot chicken rice Claypot chicken rice is one of the first few ‘all-in-one’...
3. Cabbage recipe: An easy cabbage omelette After using some of the cabbage for the pita meal...

Related posts brought to you by Yet Another Related Posts Plugin.

This roast chicken is delicious and juicy, your guests will be raving over it. It even looks like it’s professionally done and all you need are just a few basic ingredients and an oven.  Here is the recipe:

Simple, Easy Roast Chicken Recipe

Ingredients

1 whole chicken

8 tbsp oyster sauce

6 tbsp light soy sauce

8 tbsp honey

1 clove garlic, diced

2 onions, quartered

Fresh rosemary, around a bunch

Instructions

1. Season the whole chicken with the sauces and honey.

2. Stuff the rosemary, onion and garlic into the cavity. Leave some of the garlic and rub it all over the chicken.

3. Let the chicken season for more than an hour or if possible, overnight.

4. Make a few small slits along the sides of the chicken.

5. Pre-heat the oven to 180°C.

6. Pop the chicken into the oven and roast it for about 30 minutes. There will probably be some leftover sauces in the dish where you seasoned the chicken. Keep it as it can be used to baste the chicken.

7. Baste the chicken with the leftover sauces. If it’s not enough, use a mixture of honey and olive oil.

8. Bake the chicken for another 30 minutes.

9. The chicken is done when juices runs clear and the flesh separates easily. Otherwise, use a meat tester. If it appeared uncooked, baste it again and you can continue roasting for another 15 minutes until it is a golden brown. Test it again.

10. Chicken is best served hot from the oven.

You can serve the chicken with some mashed potatoes, fresh green salad and coleslaw. This makes a wholesome, healthy meal suitable for everyone from small children to adults. Enjoy!

Related posts:

1. Does strawberry and roast pork go together? It does when it comes to me rolling up my...
2. Chicken recipes: Crunchy baked chicken recipe Chicken Recipes Series I have this thing for baked chicken...
3. Chicken recipes: Curried Baked Chicken Breast Recipe This is one of my baked chicken breast recipes that...

Related posts brought to you by Yet Another Related Posts Plugin.

Okay, enough about the festival, let’s get to the main important thing about this festival: traditional Chinese mooncakes. For the longest time, I love these sweet treats. So I started making them several years ago and was quite successful too but then my pictures were grainy and my mooncakes didn’t look so appetizing.

So, here I am posting another mooncake recipe here. This one is definitely easier and simpler too. And here’s the end result…

Enough rambling. Here’s the really easy recipe. And if you stay in Malaysia, you will find that you don’t even need to make the filling as ready made mooncake fillings are easily available at most bakery shops.

Once baked, let it cool and leave it out to air for at least a couple of days for the skin to ‘settle’. Unlike other baked desserts, mooncakes are only best eaten after a few days and NOT hot from the oven!

So, here’s the recipe for the baked mooncake and using ready-made fillings:

Easy Mooncake Recipe

For the skin:
600g flour
450g golden syrup
180ml peanut / vegetable oil
1 tbsp alkaline water

For glazing:
1 egg yolk
1 tbsp water

Instructions

1. Combine the wet ingredients first.
2. Slowly add in the flour bit by bit until fully incorporated and knead till it became a smooth, soft dough.
3. Let the dough ‘rest’ for more than 3 hours.
4. After the waiting period, shape the dough into 30g balls.
5. Shape the filling into 110g balls too.
6. Roll out the dough and wrap it around the filling. Then use the mooncake mould to shape it.
7. Bake the mooncakes for 10 minutes at 170C and then remove from oven. Let it cool.
8. Brush the skin with egg wash and then resume baking for another 10 minutes.

And you get your very own homemade mooncakes!!!!

I will post up a recipe for ping pi mooncakes or snow skin mooncakes next.

Related posts:

1. Recipes You can either search for recipes by using the search...
2. Double Chocolate Mooncake I tried my hand at baking my own mooncakes this...
3. Commercial mooncakes Before I ventured into my mooncake making experiment, we bought...

Related posts brought to you by Yet Another Related Posts Plugin.

Anyway, we went to the paediatrician who gave him a shot and though he’s still running a fever, at least he’s not throwing up anymore. So, I stayed home with him and cooked a rather simple meal for him. He loves noodles and hated porridge so instead of cooking porridge, I cooked clear chicken soup with noodles for him.

This is a really easy and simple recipe. It takes all of 10 minutes to prepare and I let the slow cooker do all the cooking!

So, for those days when you are too busy to cook complicated meals and yet, you want something delicious and healthy, this may be it. It’s great for those suffering the sniffles or just feeling under the weather.

Easy Crockpot Recipe: Chicken Soup with noodles

Ingredients

3 cups water
1/2 cup sliced chicken breast meat
2 large carrot, sliced
2 tbsp dried wolf berries (optional)
Salt and pepper to season
2 cups noodles

Instruction

1. Season the chicken with salt and pepper.
2. Pour the water into the slow cooker or crockpot and turn it on high.
3. Add the carrots and wolf berries.
4. Add the chicken slices, turn the cooker to low.
5. In a separate pot, boil some water and scald the noodles for two to three minute. Drain and set aside.
6. Let the crockpot do it’s work and cook the soup. If you want it fast, let it cook on high and it should be ready in an hour plus or so. If you let it cook on low, it should take between 3 – 4 hours to be ready. Remember to add salt and pepper according to your taste.
7. Once the soup is ready, you just remove the scum, ladle the noodles into individual bowls and pour the hot soup on top. Add fresh, raw vegetables if you like, if not, it’s good as it is.

It’s healthy, wholesome, simple and easy to make.

- Posted using BlogPress from my iPad

Related posts:

1. Easy organic noodles recipe I try to buy organic foodstuff as often I could...
2. Winter Melon Soup Amongst my repertoire of soups to cook during the weekends,...
3. Chicken recipes: Simple stir-fried chicken Chicken Recipes series I cook on most weekends and sometimes...

Related posts brought to you by Yet Another Related Posts Plugin.

I always have loads of spare apples lying around the house (don’t ask…it’s a loooonnnngggg story…) and I am always thinking of new ways to bake it. I know, I know, it is healthier, better, easier, simpler to just eat the apples as it is. I don’t know about you, I feel like a cow chewing, chewing and chewing when biting into the second and third apple…SO. Why not just use it to bake huh? After all, baking is so much more fun especially when my days of mixing, folding, stirring using only elbow grease is gone and it is so much more fun baking with a professional bosch mixer and loads easier too. No more sweating and grunting over the batter and it’s WAY faster too.

Anyway, I have come up with several different recipes to bake the apples so we don’t need to chew, chew and chew some more. If you’ve been through my blog, you will probably find that I quite often like to make apple crumble or apple crisp. While those are great dessert, it can get rather boring, you know? So, I went in search of other apple dessert recipes and in my previous post, I made apple chocolate cake. It was so good, it made me wanna just sit down and gulp down the whole cake. But I digress…let’s get back to this sinfully rich and creamy apple cheesecake recipe I am about to share with you. Before I start, tell me, does it look good?

And it’s not all that hard to bake too! Really. Well, it does involve some work, some stove-top cooking. But hey, it’s well worth the effort,ok? Promise! Just imagine the combination of the tarty flavours of the apples combined with the creamy richness of the cheesecake, it just makes you wanna continue eating and never stop.

A warning to all the health freaks and ‘I am on a diet’ people out there though, this is NOT diet food. While there’s fruit involved, it’s not healthy nor is it low calorie or low fat. Don’t blame me if you find your waist and hips rapidly expanding after baking this. Heck, even looking at it makes my hips expand by at least an inch.

Now, let’s get back to the task of creating this unhealthy, fattening but oh-so-good-it-makes-you-wanna-scream-in-muffled-mouthful-delight creamy delicious apple cheesecake.

What you see above are the main actors needed for this hip-widening, saliva-inducing, better-than-sex (well, that’s what I feel! It may make you fat but it doesn’t give you a squalling bundle after nine months!) dessert. You need apples, a lemon, cream cheese (to reduce the side effect of waist and hip widening, I use fat free cream cheese), graham crackers (otherwise known as digestive biscuits) sugar, eggs, vanilla essence and cinnamon powder (not shown here but it’s definitely in the recipe). Why no flour, you ask…well, you can see that my lemon cheesecake also does not contain any flour.

Next…

You will need to let the cream cheese soften first before you blend it together with the eggs, vanilla, sugar and cooked apples. The good thing about cheesecakes is that you can also make small mini versions on cupcake tins like this:

Then, you’d get cute bite-sized mini cheesecake like this one…

Now, that you’ve seen some of the steps involved…here’s the recipe proper:

Apple Cheesecake Recipe

Ingredients


Cheesecake recipe:

500g cream cheese (fat free if you wanna reduce hip-widening side effects)

3 eggs

1 cup sugar (or use diabetic sugar if you really, really want to make it as healthy as possible but it’s not my fault if it tastes weird)

2 tsp vanilla essence

1/2 cup cooked apple topping

1/2 cup milk

For the base:

1 packet graham crackers

100g butter

2 tbsp sugar

For the apple topping:

5 medium apples, cored & diced

1 tsp cinnamon power

1 lemon

3 tbsp sugar

Instructions

For the apple topping:

Cook the apples over the stove in medium heat until soft then add sugar, cinnamon power and squeeze out the juice from the lemon into it. Stir and let it simmer for a few more minutes. Add more sugar if you prefer it to be sweeter or opt out the sugar if you like it tart.

For the base:

Blend the graham crackers until fine and add the butter and sugar. Process till it is fine and press it into the base of the pan. If you are using cupcake tins, line it with cupcake paper and press the graham crackers into the bottom of the base till firm.

For the cheesecake:

Process the cream cheese, eggs and sugar till creamy and smooth.Add in the rest of the ingredients and process till well mixed. Do not overdo it as it may create air pockets in your cheesecake.

Pour the batter into the prepared pan and base. Then pop the cake in to preheated oven and bake between 30 and 45 minutes at 180 degrees Celsius. Remember to place the cake pan on top of a water-filled tray so that the cake top will not crack or turn brown.

Once it’s done, take it out and let it cool. Pour the apple topping on top when you want to serve it.

Enjoy!

Related posts:

1. An apple a day means it’s Apple Crumble time A few months back, I turned my extra apples into...
2. Not a chocolate dessert but still a sweet one involving apples I know I have been going overload on chocolate dessert...
3. Easy flourless lemon cheesecake recipe Cheesecakes are probably the only type of cake that I...

Related posts brought to you by Yet Another Related Posts Plugin.

Just look at it:

Yep, I couldn’t resist and ate two HUGE slices hot from the oven. Hey, I have good reason to do that, I need to check the taste. That’s what good chefs do. Ahem. Anyway, it’s pretty easy to make. Just cream sugar, eggs, water and butters then add flour, baking soda, vanilla essence, diced or shredded apple, cocoa powder, chocolate chips and bake.

Pour the batter into a loaf pan or even a normal cake pan and bake at 160 degrees Celsius to get the rich, moist chocolate apple cake.

This is how good it looks like, hot from the oven:

And no, combining apples and chocolate is not strange at all. It tastes phenomenal!

Here’s the recipe proper:

Rich Chocolate Apple Cake Recipe

Ingredients

2 1/2 cups flour
1 tsp baking soda
3 tbs cocoa powder
1 tsp vanilla essence
1/2 cup butter
1/2 cup vegetable oil
1/2 cup water
3 eggs
1 1/2 cup soft brown sugar
2 cups finely diced apple (or shredded)
1 cup chocolate chips

Instructions

1. Cream the eggs, sugar, water, butter and oil.
2. Add in the cocoa powder, flour, soda and vanilla and combine well.
3. Stir in the apple and chocolate chips.
4. Pour into greased and floured pan and bake at 160 degree Celsius for 45 minutes or until it is baked through.

You can serve it and eat it hot from oven (and risk burning your tongue in the haste of stuffing it in) or wait it to cool before serving it as it is. And one more thing, this cake tastes great without any frosting at all!
Enjoy!!

- Posted using BlogPress from my iPad

Related posts:

1. Recipes You can either search for recipes by using the search...
2. Rich Dark Flourless Chocolate Cake It’s been awhile since I baked a flourless chocolate cake...
3. Non-bake Rich Chocolate Batik Cake Honestly, I’ve never even heard of Batik Cake until a...

Related posts brought to you by Yet Another Related Posts Plugin.

Trust me, it’s as good as it looks. And the best part about it is that it’s so moist and rich, you’d never want to bake regular chocolate cakes ever again. I made these for a friend’s open house party and I didn’t want to go empty handed.

Did I mention that this makes an absolutely sinful and yet quite guilt-free (well, it is quite guilt free because it contains fruit..)breakfast? Who needs toasts when one can bite into these, right? Believe it or not, I don’t have toasters at home so we don’t even eat toasts! I mean, why eat toasts when we can have cake right? Heheh…I know, eating cake for breakfast is just like a big huge no-no to health fanatics but I say, what the heck, we only live once, right? Besides, it’s not like I have cake for breakfast everyday, all the time.

But I digress, let’s get down to how these mouth-watering treats are made..

You need dates, preferably moist ones and plenty of them, 30 to be exact. You will need to remove the seeds and sorta mash it up a bit.

The other ingredients you will need are eggs, sugar, flour, cocoa powder and of course, chocolate. You boil a pan of water, add the dates and boil it till softened. Once the dates are soft, mushy and cooked, remove it from heat and leave it to cool. Then you mix in the sugar, eggs, cocoa and chocolate. Blend it well before adding the flour and incorporating it all until well combined. While you can manually mix these ingredients, I’d recommend you use a mixer or food processor. It definitely saves time. If you don’t have a food processor or even a stand mixer, I’d suggest that you go get one from Russell Hobbs, they have really good quality processors that could last you for years! I used to do all the mixing with good old elbow power but it just takes up too much time so I went ahead and got a processor and a hand mixer to save me time whenever I cook or bake.I digress again, let’s continue…

You then pour the mixture into muffin pans, I used a mini muffin pan too as I wanted to make bite-size mini cupcakes. Sprinkle some chocolate chips on top if you like to add more chocolate flavour to it.

Then we are all set. Just pop it into the oven and bake. Here’s the recipe proper:

Rich Moist Chocolate Dates Cupcakes

Ingredients

10 dates, seeded n chopped
3/4 cup water

4 tbs flour
1 tsp baking soda
1 tsp vanilla essence
A pinch of salt
2 eggs
1/2 cup cocoa powder
50 g chocolate, chopped
1/2 cup soft brown sugar
1/2 cup mini chocolate chips, optional

Instructions

1. Heat up the water in a pan till boiling. Add the seeded dates and let it cook for a few minutes over medium heat until soft and mushy. Remove from heat and leave to cool.
2. Place the chopped chocolate in a bowl and microwave it for about 30 seconds to a minute to melt it. Or place in a double boiler over the stove and melt it. Make sure not to burn it. And then leave to cool.
3. In a food processor, combine the eggs and sugar until smooth. Then add the melted chocolate, cooked dates (and the water it’s cooked in too), cocoa powder, vanilla, baking powder and salt. Process till well combined.
4. Add in the flour and process agains until the mixture is smooth and not lumpy.
5. Preheat the oven to 180 degrees (Celsius).
6. Pour the batter into greased muffin pans. Sprinkle the mini chocolate chips on top if you like and then pop it into the oven. Bake between 15 – 18 minutes. The cupcakes are done when you insert a cake tester into the middle and it comes out clean.

To serve it, just place on plates and sprinkle some icing sugar on top and it’s ready to wow your guests or if it’s for yourself, just eat it hot from the oven, be careful you don’t burn yourself in the haste of scarfing it down.

- Posted using BlogPress from my iPad

Related posts:

1. Recipes You can either search for recipes by using the search...
2. Honey Chocolate Cake If you like honey and you also like chocolate, you...
3. Moist non-bake dates and nuts brownie recipe The other day, my blender broke down on me just...

Related posts brought to you by Yet Another Related Posts Plugin.

You just need peanut butter, chocolate chips, cocoa powder, Nutella, chopped almonds (optional), an egg and yogurt. Yep, you do not need to add sugar as the peanut butter and Nutella are sweet enough. Just mixed it all up, drop onto the lined baking tray and bake!

Peanut Butter Chocolate Chip Yogurt Cookies / mini muffin

3 tbs peanut butter
2 tbs chocolate chips
2 tbs cocoa powder
1 tbs Nutella
1 tbs chopped almonds
1 egg
2 tbs plain yogurt

Instructions

1. Mix all the ingredients together until well-combined.
2. Drop tablespoonful of dough, it will be watery, onto a lined baking tray. Or pour into non-stick mini muffin pan.
3. Bake for around 15 minutes at 180 degrees Celcius.
4. Eat it hot from the oven!

- Posted using BlogPress from my iPad

Related posts:

1. Recipes You can either search for recipes by using the search...
2. The Cookie Monster Bakes Part 2 – Chocolate Filled Double Peanut Butter Cookies If there’s anything I love more than chocolate, it’s peanut...
3. Cookie Monster Bakes Part 3: Peanut Butter Cookies with Nutella filling Before I start, let me first tell you one great...

Related posts brought to you by Yet Another Related Posts Plugin.

A one-dish meal is just that, a meal that encompasses everything so you don’t have to slave over the stove preparing several side dishes. A one-dish meal means convenience, easy, fast and when done my way, it is also healthy, wholesome and delicious, if I may say so myself. So, what is usually included in these all-in-one meals? For it to be a complete meal, it will have to have carbs, vegetables and protein.

For example, today I prepared healthy chicken porridge for my baby and preschooler.

It is healthy as I used brown rice to cook the porridge and for vegetables, I added carrots and for protein, minced chicken. I also added wolfberries for added vitamins and dried scallops for extra taste.

Cooking porridge is rather easy and fast too if you have a slow cooker or crock pot. Here’s how you prepare the porridge for a wholesome, healthy and delicious lunch or dinner:

Easy Chicken and Scallops Porridge Recipe

Ingredients

200g chicken, minced and seasoned with salt and pepper ( or light soy sauce if you prefer)

1 large carrot, sliced thinly or cubed

2 tbsp wolfberries

10 – 15 pcs of dried scallops (small), soaked to soften

2 tbsp diced garlic

2 small slices of fresh Ginger, skinned

1 1/2 cup rice, rinsed

3 cups water

1 cup fresh chicken broth or if unavailable, 1 tbsp dry chicken stock dissolved in 1 cup water

Sea salt to taste ( I didn’t add any since the porridge was good as it is)

Instructions

1. Place the rice in the crock pot, then add in the rest of the ingredients.
2. Set the crock pot to high and let the porridge cook for at least two hours.
3. Check on it often and stir it to ensure the ingredients are well combined.
4. Best served hot!

That’s it. Easy, simple, healthy and baby loves it! Here are other one-dish meals I sometimes make on Sundays….

1. Claypot chicken rice using rice cooker

2.Burdock root rice

3. Fried vegetarian soya noodles

4.Healthy Quinoa Salsa

5. Another porridge recipe

6.Fried rice

There are many more such recipes so look around my site to find one that you want to try!

- Posted using BlogPress from my iPad

Related posts:

1. Recipes You can either search for recipes by using the search...
2. Porridge for all occasions I still remember the months I had to cook porridge...
3. Easy claypot chicken rice Claypot chicken rice is one of the first few ‘all-in-one’...

Related posts brought to you by Yet Another Related Posts Plugin.