Chocolate Cupcake

Almond meal, I just need to get rid of them before they expired. I made a bout 6 regular size cupcakes and 8 mini ones. I can actually squeeze all into the 6 regular size, but I want some mini ones to eat right away. This recipes is scaled down from comfy belly.

160C preheated oven, lined muffin pan


100g almond meal

10g cocoa powder

1/4tsp salt

1/2tsp baking powder

3tbs sugar

1/2c olive oil

1/2c water

2 eggs

1/2tsp vanilla


In a bowl, whisk all the dry ingredients together.

Add the rest of the ingredients and mix well.

Pour batter into cupcakes liners.

Bake for 25 minutes or until the center is done by inserting a toothpick in the center and it comes out clean.


Almond Flour Brownies

It is not the season for chocolate, but I just can’t help it. I wanted to clear my almond meal. I bought them for macarons but I just do not have the time to bake something that needs proper care. So I found this recipe from food&wine and adjusted accordingly to make a smaller batch.

Make 6

170C preheated oven, 6 by 9 inch pan


50g butter

150g chocolate

1/2c almond meal

2tbs cocoa powder

1/4tsp baking powder

1/2tsp salt

2 eggs

1/3c sugar

1tsp vanilla


Melt the butter and chocolate in the microwave using 30 seconds, stir, 20 seconds, stir until melted. Let cool.

In a bowl, whisk eggs, sugar and vanilla.

Mix in the butter mixture into the egg and sugar mixture.

Add in the almond meal, cocoa, baking powder, and salt and mix until combined.

Pour mixture into baking pan and bake for 15 minutes or until the center is done; when you stick a toothpick in and it comes out clean.

Soft & Chewy Double Chocolate Chip Cookies

I was craving for some cookies. But I wanted soft ones. So I just googled and made the first recipe that come out. I only realised right this moment that I adopted Martha Steward’s recipe. While I was baking this, all I can think of is so much cookies. I made the normal size and a smaller size for certain people. But it just never end. Well, it does said it made about 3 dozens cookies. So yeah my fault for not really reading fully you see. I wanted to make a lot of them but 36 pieces is quite a lot. But you know, with soft cookies, they just go down faster. So you will end up eating a lot of them in one seating.

It’s a double chocolate chip cause I used normal milk chocolate chips and mini dark chocolate chips.

Make ~36 cookies

175C preheated oven, lined baking sheets


2 1/4c flour

1/2tsp baking soda

220g butter

1/2c sugar

3/4c packed brown sugar

2tsp vanilla

3 eggs

1c milk choco chips

1c dark choco chips


Whisk flour and baking soda, put aside.

In another bowl, beat butter and sugars until light and fluffy.

Stir in the vanilla and eggs.

Add the flour mixture and combine.

Stir in choco chips.

Drop tablespoon size balls on the baking sheet.

Bake until edges are golden about 8-10 minutes.

Eggless Carrot Cake

We have been making a lot of carrot infused water, that there are just way too much carrot at home. There is only so much carrot soup I can eat. So I decided to make carrot cake. But again, I do not have any eggs. So here is one that is without egg. So fluffy and yummy. I seriously do not know that carrot cake can taste this good. I am betting it is all the cinnamon. Recipe adapted from here.


I would have used a bigger cake dish, but all I have are these 5 inch pie pans. I used 3 of them. Also I would reduce the baking powder, I used 1 tsp. I would just use about 1/2 tsp.

190C preheated oven
50g sugar
30g brown sugar
140g flour
1/2 tsp baking powder
1/2 tsp cinnamon (I sprinkled in more)
pinch of salt
60g butter, melted
50ml milk
1/2 tsp vanilla
110g carrot, grated (about 3 thin carrots)


Mix sugars, flour, baking powder, cinnamon and salt in a bowl.
Add the melted butter (I microwaved mine for 30 secs and stir till fully melted).
Add in the milk and vanilla and stir until combined.

Stir in the grated carrot.

This will be the consistency. (Before adding the carrot in, the dough mixture is slightly more sticky and hard, you will want to add more milk, but add the carrot in first. Carrot contain water, so that will help to make the mixture more runny.)
Pour the mixture into the baking tin.
Bake for about 20-25 minutes, or until a skewer inserted to the center comes out clean.

My cake looks like a giant muffin top in the pan.

Usually carrot cake will have cream cheese topping or lemon icing, but my husband is against the extra sugar.

img_35821.jpgSee, under a certain light, you cant even see the carrot bits. The added cinnamon and brown sugar really helps making this a tasty treat. The combination taste more like cinnamon cake instead of carrot cake. Plus it is so fluffy and light. So happy with the outcome. Yum!


No Bake Tim Tam Cheesecake

I just have a few tim tam assorted flavours lying around and I got bored with eating it. I also have half a pack of whipping cream I have to used up. So, I decided to incorporate cheesecake and tim tam together. You can use any tim tam or any chocolate for that matter, I used a mix of blackforest tim tam, coconut mint tim tam and caramel tim tam. Depending on the slice, each bite gives me a different flavoured cheesecake.

6-inch springform
For the crust:
50g graham crackers, crushed
2 tim tam biscuit, crushed
35g butter, melted

For the filling:
1 227g cream cheese, r.t
1/2cup powder sugar
100ml whipping cream
1/2tbs vanilla
5 tim tam biscuits, cut into chunks

Add butter to the crushed crackers and tim tam until it feels like wet sands.
Press the mixture over the base of the springform.
Chill in the fridge for 10 minutes.
While waiting, make the fillings by beating the cheese and sugar until fluffy.
In another bowl whipped the whipping cream until soft peak form.
Add in the vanilla to the cream cheese mixture and stir.
Gently fold in the whipping cream and gently fold.
Add the tim tam biscuits and mix gently.
Pour the mixture over the crust and smooth the top by tapping it a few time.
Set in fridge for at least 4 hours.

No Bake Cheesecake

2 3-inch springform
For the crust:
60-70g graham crackers, crushed
35g butter, melted

For the filling:
1 227g cream cheese, r.t
1/2cup powder sugar
100ml whipping cream
1/2tbs vanilla

Add butter to the crushed crackers until it feels like wet sands.
Divide equally and press the mixture over the base of the 2 springforms.
Chill in the fridge for 10 minutes.
While waiting, make the fillings by beating the cheese and sugar until fluffy.
In another bowl whipped the whipping cream until soft peak form.
Add in the vanilla to the cream cheese mixture and stir.
Add in the whipping cream and gently fold.
Pour the mixture equally over the crusts and smooth the top by tapping it a few time.
Set in fridge for at least 4 hours.

Macadamia Tea Cakes

While looking through GuaiShuShu CNY cookies recipes compilation, I come across the macadamia teacakes. The recipe looks easy enough, so I decided to give it a go. I edit the recipe to make it easier for me. And the end result while delicious, is not pretty enough. I did not really coat the cookies with enough sugar once they came out of the oven. But, I think it is fine. It is not sweet, so it is nice for anyone who doesn’t really like sweet stuff. And I really think anything with macadamia is really yummy.

Make ~50 1inch cookies
170C preheated oven, lined baking sheet
250g butter, soften (I use Cowhead salted butter)
250g flour
120g chopped macadamia nuts
50g icing sugar
1 tsp vanilla
40g icing sugar for rolling the dough in

Cream the 50g sugar and butter until light and fluffy.
Sift in the flour and stir until well mixed.
Add in the nuts and vanilla essence, stir until combined.
Use a dough scooper to get similar size ball and line them on the baking tray 3 cm apart. (Or you can just scoop with your hand and roll into round balls.) If the dough is too soft, you can place it in the fridge for about 15 minutes.
Bake for about 10-12 minutes until slightly golden.
Prepare a bowl with icing sugar.
Once the cookies are baked, take them out of the oven and place them in the bowl.
Rolled and coat the cookies with the sugar.
Place them on a wire rack to cool.
Repeat with the  rest of the cookies.
Once cooled, roll against the icing sugar again to coat them with more icing sugar.
Store in airtight container.

I did not roll them in a bowl, as I do not want to have another bowl to wash. I also did not roll them a second time when they cooled. Instead, I sprinkle icing sugar all over the cookies. They don’t look anything like Russian Tea Cakes but it is the taste that matter. They melt in your mouth, with a strong buttery taste. Not too sweet with a nice crunch from the macadamia. The icing sugar that coated the cookies make it fun to lick your fingers after. Anyway, if I were to bake this again, I would chopped the macadamia more finely. While chunky macadamia is nice, finer pieces will have a better mouthfeel. This is now one of my top CNY goodies or just cookies in general.

Creme Brûlée

I tried making creme brulee with just an oven. Despite trying to melt it with the broiler setting, the sugar just doesn’t melt. Originally I followed the recipe from I already reduced the sugar from 1/2 cup to 1/4 for just 2 servings. Then, I reduce the sugar further, so not to have a full 1/4 cup, but I found that my creme brulee is way too sweet. So after buying a torch, I reduced the sugar to 1 tbs per 2 servings, I also use white sugar instead of icing, but you just have to whisk it more. Not much different in my opinion.

If there is one thing I can change, I would prefer to have a shallow dish for creme brulee. The eating experience will be quite different. But creme brulee is creme brulee. It is just one of those dessert, you’ll enjoy no matter what.

Make 2
135C preheated oven, 4-inch ramekins
2 egg yolks (or 3 if egg is rather small)
200ml heavy cream (I use whipping cream 35.1% Fat)
1 tbs sugar
1/2 tbs vanilla
more sugar for the crispy layer top

Whisk sugar into egg yolk until creamy.
Add a bit of cream to lighten it.
Add the rest of the cream and whisk.
Add in vanilla extract, stir and pour mixture into 2 ramekins.
Place them in a baking dish and put them into the preheated oven.
Pour water into the baking dish around the ramekins until the water reach about half the side of the ramekins.
Bake them for about 50 minutes. (It really depend on the depth of your ramekins, it will take longer for custard to cook in a deeper ramekin)
The custard is done when it is quite wobbly, but will not have liquid in the center.
Let cool.

Once cooled, placed ramekins into the fridge for at least 1 hour to set the custard.
When ready to serve, take out the custard from the fridge.
Sprinkle a layer of white sugar to coat the custard. Remove excess sugar.
Use a blowtorch and lightly melt the sugar to form a crispy top.

No Bake Oreo Cheesecake

One of the easiest cake to make is the no bake Oreo cheesecake. There are just so many recipes out there that you can follow. Last Saturday, I decided to follow with any recipe with whipped cream in it. My cream was half frozen and after whipping for a minute, it turned to butter instead. So I had to improvise and use a recipe taken by a few of cookbooks.
While it’s supposed to be a taller cake, I drop some of my cream cheese mixture, so my cheesecake looks a bit unproportionate.

6-inch springform
For the crust:
12 Oreos, crushed
2tbs butter, melted

For the filling:
2 227g cream cheese, soften
50g sugar
10 Oreos, crushed
2tsp gelatin (mix with 1tbs water)
1tsp vanilla

Add butter to the crushed Oreos until it feels like wet sands.
Press the mixture over the base of the springform.
Chill in the fridge for 10 minutes.
While waiting, make the fillings by beating the cheese and sugar until fluffy.
In a small bowl mix the gelatin and water and set aside.
Add in the vanilla to the cream cheese mixture and stir.
Add in the Gelatin and stir. (If gelatin turned solid, microwave it for 5secs until liquid)
Add the rest of the Oreos and mix well.
Pour the mixture over the Oreo crust and smooth the top by tapping it a few time.
Set in fridge for at least 4 hours.

Chocolate Molten Lava Cake

I’ve been searching for a recipe that don’t really need much egg as I only had 1 egg but I want some fondue cake. So after going through countless recipes, I figure that I can roughly whip something up. I can predict that there will be a lot more molten cake recipes here as there’s just too many way to bake this. So here’s one that is very moist and more melted chocolate than there is cake. Personally I prefer more fudge like, but everyone else seems to prefer this consistency.

Vanilla, cinnamon and nutmeg is optional.

Make 2
200C preheated oven, oil-sprayed ramekins
80g dark chocolate
60g butter (I used salted)
1 egg
2 tbs white sugar
2 tbs vegetable oil (I use olive oil)
1 tsp flour
1/2 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg

Melt chocolate and butter.
In another bowl, whisk egg, sugar and oil until incorporated. (Add in a pinch of salt if use unsalted butter)
Slowly pour the chocolate mixture into the egg mixture and continue whisking. Or if melted chocolate is cooled, just pour all, then mix.
Add the flour and stir until no more white can be seen.
Then add the rest of the spices and mix.
Pour into the prepared ramekins.
Place onto a baking tray for easy removal from oven.
Baked for about 12-13 minutes.
The sides will slightly remove from the dish and the centre will slightly still be jiggly.
Run a knife along the ramekins.
Once slightly cool, top it over onto a plate.
Dust with icing power and serve with a scoop of vanilla bean ice cream.