Love at first bite!


Red Velvet Chocolate Chip Cookies …. need I say more?🙂 Even if you are not a fan of red velvet cupcakes or cake, these cookies are a must try!

Red Velvet Cookies

Red Velvet Cookies

The original recipe belongs to Sally’s Baking Addiction. However, I have re-written the recipe in my own way.

Yields: approximately 20 cookies

All Purpose Flour: 1 and 1/2 cup + 1 tbsp
Baking Soda: 1 tsp
Cocoa Powder: 1/4 cup
Egg (large): 1
Unsalted butter (at room temperature): 113 grams
Light brown sugar: 3/4 cups
Caster sugar: 1/4 cup
Vanilla Essence: 2 tsp
Milk: 1 tbsp
Red food colour: 1 and 1/2 tbsp
Chocolate Chips: 1 cup Read the rest of this entry

A blonde moment!


Speaking of brownies, in case the last post was too chocolatey for you (:o), here is a milder version ….  Blonde brownies …. Tastes equally delicious, and takes far less time to put together than washing the dishes!

Blonde Brownies

Blonde Brownies

The original recipe belongs to Inspired Taste (am in love with that website). However, I have re-written the recipe (in my own words) based on the exact ingredients I used.

Unsalted butter (melted): 113 grams
Light brown sugar (packed): 1 cup
Eggs (large):
Vanilla Essence: 1 and 1/2 tsp
Almond Essence: 1/2 tsp
Semi-sweet chocolate chips: 1/2 cup
All Purpose Flour (sifted): 1 cup Read the rest of this entry

THE perfect brownies!


It’s very hard to discover the perfect brownie recipe that meets all needs … Not anymore! Came across a very simple yet interesting recipe for chewy brownies on the Inspired Taste website the other day and could not wait to give it a try …

The only choice you need to make is how sweet you’d like them to be. If you’re a fan of dark chocolate then simply go for the unsweetened cocoa powder (as the original recipe involves) … But if you’re more of a milk chocolate fan (like myself) then use the cadbury cocoa powder to get rid of the slightly bitter taste cocoa powder involves. The rest of the ingredients are pretty basic …


Chewy brownies from scratch

The original recipe belongs to Inspired Taste but I have tweaked it slightly and re-written in my own way …

Unsalted butter (at room temperature): 145g
Caster Sugar: 1 & 1/2 cup
Cadbury Cocoa Powder: 3/4 cup + 2 tbsp
Salt: 1/4 tsp
Vanilla Essence: 1 tsp
Eggs (large): 2
All Purpose Flour: 1/2 cup Read the rest of this entry

Perfect bake for a lazy day!


Too lazy to bake an apple pie? Never mind, try this Apple Pie Bread Pudding instead …

Came across this fantastic recipe by Tasty on youtube a few days ago and could not wait to try it out. Though it does not taste the same as apple pie, but is a real treat for apple dessert lovers nonetheless …


The only tricky part is figuring out how many bread slices to use. Though the original recipe stated 6 slices, I felt I should have used around 8 as I did notice there was a bit more liquid left which should have been soaked up by the bread. Unfortunately I made that realisation after transferring the bread batter to the cake tin, so it was too late to make any changes. That’s why my version of this scrumptious dessert ended up more shiny and caramelised than intended. But am not complaining though as it helped keep it all moist.  Read the rest of this entry

Time to put on some weight …. again!


Finally succeeded in snapping out of lazy mode today, and got some baking done after what has been quite a while! Also, each time I ran into my neighbour, she kept enquiring about when I’d get back to baking again .. haha! Hint taken and well over-due! So today I have for you (or rather the neighbour) Nutty Chocolate Chip Cookies. These aren’t your average chocolate chip cookies, as I tweaked the recipe by adding almond essence as well as mixed nuts to the dough. And man, does it add a lot more flavour to the cookies … They are perfectly chewy and the aroma is to die for, as who doesn’t like the smell of roasted nuts! The plan was to drizzle some chocolate on top and add peanuts, but decided against it as felt that would make it too chocolatey. Luckily for me, the bag was not big enough to fit all the cookies in there *nom nom* ….. promise, no other reason other than that!😀

Nutty Chocolate Chip Cookies

Nutty Chocolate Chip Cookies

Serving: Makes approximately 12 cookies

All Purpose Flour: 1 cup + 2 tsp
Baking Soda: 1/2 tsp
Brown Sugar (packed): 1/3 cup
Caster Sugar (packed): 1/3 cup
Unsalted Butter (at room temperature): 113 grams or 1/2 cup
Egg: 1
Almond Essence: 1 tsp
Semi-sweet chocolate chips: 1/2 cup
Assorted mixed nuts: 1/2 cup

Pre-heat your oven at 180 degrees Celsius. Line your baking tray with parchment paper. Set aside.
In a bowl, whisk together the unsalted butter, brown sugar and caster sugar until creamy. Add the egg followed by almond essence. Whisk again.
In another bowl, sift and add the all purpose flour, baking soda, chocolate chips and assorted nuts. Mix with the help of a spoon.
Add the dry ingredients to the wet ingredients, and give the mixture one final whisk until all the ingredients are well-combined.
Scoop out equal sized cookies on your baking tray with the help of a cookie scoop or teaspoon. Remember to leave some space between the cookies as they will spread while baking.
Bake the cookies in your pre-heated oven at 180 degrees Celsius, for approximately 10 minutes or until the edges are a slight golden brown. Remember not to over-bake as the cookies harden further during the cooling process.
Transfer the cookies to your cooling rack immediately and allow the cookies to cool completely before serving.


Birthdays are meant to be special ….


It’s no secret I love birthdays as it means a chance to bake and be creative! Here’s what I did for a friends birthday whose two most favourite things in the world are reading books and drinking chai! Put the two together and what do you get? Ta-daa … a book box full of goodies to enjoy with a cup of chai! Goodies include mini chocolate cupcakes and savoury biscuits :) … Can’t wait to see her reaction to this … Happy Birthday Ridhima!

Book Box with Goodies

Book Box full of goodies by The Bakealogue

Whose birthday is it next then?😀


It’s kinda healthy … promise!


Would you believe me if I told you the brownie you are staring at right now is a healthy one? Well it is …. kinda! Whatelse would you call a recipe that includes no butter at all … healthy yea?😀 … Ok great,now that we have that settled, lets move on to the star of tonights show … Greek Yogurt! I was quite surprised myself when I came across this recipe  but it was tempting not to try …. and the result was a perfectly moist fudge brownie! There is more good news for those of you who like to lick the batter off the bowl or spatula … this recipe includes no eggs either, which means there’s no stopping you now😀 … Wondering what exactly the recipe does include then? Lets have a look …

Moist fudge brownie

Kinda healthy fudge brownie

I found the original wonderful recipe on But I have re-written the recipe below in my own way.

All Purpose Flour: 3/4 cups
Caster Sugar: 3/4 cups
Light brown sugar: 1/4 cup
Unsweetened Cocoa Powder: 1/2 cup
Greek Yogurt: 1 and 1/4 cup
Vanilla Essence: 1 tsp
Semi-sweet chocolate chips: 1/3 cup (plus more to sprinkle on top)
Vegetable Oil: 2 tbsp

Preheat your oven at 180 degrees Celsius. Grease an 8 x 8 inch square cake tin. Set aside.

In a bowl, melt the chocolate chips along with the vegetable oil for 30 seconds. Stir the mixture and re-heat for another few seconds if your chocolate chips have not melted.

Once the chocolate mixture has cooled, add the greek yogurt and whisk until combined.

In a separate bowl, sift and add all the dry ingredients together ie. all purpose flour, caster sugar, light brown sugar and cocoa powder. Mix the ingredients with the help of a spatula.

Add the chocolate mixture to the dry ingredients bowl, and fold the batter with the help of a spatula until all the ingredients are well-combined. The batter will be on the thickish side.

Transfer the batter to your greased cake tin. Spread the batter evenly with the help of a spatula. Sprinkle some more chocolate chips on top.

Allow the brownies to bake at 180 degrees Celsius for approximately 20 minutes.

Once the brownies have baked, transfer the tin to a cooling rack. Let the brownies cool completely before cutting.

Congratulations! The wait is over … you can now dig in and enjoy these moist fudgy brownies …