Monthly Archives: August 2015

Weekend treat!


Blueberry Almond Cake fresh from the oven just in time for tea in Dubai! Now that’s the easy part done … the hard part will be to wait for my husband to get home before I can have some! Shouldn’t be too long now … Have a great weekend everyone 🙂

Blueberry Almond Cake

Thank you ‘Entertaining with Beth’ for this wonderful recipe!  Read the rest of this entry


Sweet cravings!


What you’re staring at right now is a chocolate chip cookie that was ready in less than 1 minute! I kid you not, this is one of those microwavable chocolate chip cookie desserts that seems to be the latest trend in the world of baking these days. Although I have never been a fan of cooking/baking in a microwave, but I was willing to make an exception after watching it on the Cupcakes, Cookies & Cardio channel on youtube as it just looked so easy yet divine! Result? Not only is this recipe the perfect quick fix for those dessert cravings at odd hours, but the fact it is a single serving seems like the perfect solution for someone like me who can’t keep too much of junk food around the house as I end up eating it all! There are a lot of variations one can make with this, such as using m&m’s (as was done in the original recipe), or if you’re feeling really naughty, maybe you can even top it up with a scoop of ice-cream too! By the way, this dessert is best eaten right away to enjoy the chewy texture of the cookie, as it would only harden over time! So I would not recommend you to make this in advance. There can’t possibly be a better way to satisfy those sweet cravings …. so far! Might have to make myself another one as I watch the Season 2 finale of Silicon Valley tonight … anyone else addicted to it like me?

Microwave Chocolate Cookie dessert

Recipe as follows: 

Unsalted butter (at room temperature): 1 tbsp
Caster Sugar: 1 tbsp
Dark Brown Sugar: 1 tbsp
Egg Yolk: 1
Vanilla Essence: 1 tsp
All Purpose Flour: 3 tbsp
Chocolate chips: 1 tbsp or as required
– In a mug or small microwavable bowl (the cookie dough will rise slightly during baking so make sure there is enough space on top of the bowl), cream together the unsalted butter, caster sugar, and dark brown sugar.
– Add the egg yolk, followed by vanilla essence.
– Add the all purpose flour one tablespoon at a time.
– Stir in the chocolate chips.
– Microwave the chocolate chip cookie, for approximately 30 seconds. If it still looks slightly wobbly, then microwave it for 10 more seconds. Remember not to overcook, as that would only dry out the cookie a lot more.
– Pour some more chocolate chips over the cookie while it is still hot so the chocolate melts a little making it even more delicious!

Easy peasy cupcake squeezy!


As promised, here is a step by step tutorial on how to make Marshmallow Flower Cupcakes. Simple isn’t it? 🙂

Marshmallow Flower Cupcake tutorial

1. Cut the marshmallows diagonally
2. Frost the cupcake
3. Start lining the marshmallows (sticky side facing up) on the outer edge of the cupcake first
4. For the inner layer, place the marshmallow between 2 marshmallows of the outer layer
5. Sprinkle glitter or edible beads on top


Early bird catches the cupcake!


Rise’n’shine everybody! Hmmm, never blogged this early before …. are you guys even up? *yawn* .. Have visitors coming over today so made them some mini marshmallow cupcakes. Now if only I could resist having one before they get here! Will be doing a tutorial on this one soon as they are incredibly easy to do …. until then, have a great day everyone!

Mini Marshmallow Cupcakes

Put your feet up and relax … not!


Yesterday was one of those days where I was quite organised about everything and was done with all chores beforehand and a free evening to enjoy until ……. I switched on a cooking channel and the lady was baking Focaccia bread! Just couldn’t resist and had to bake it the very same evening! This has got to be one of the easiest and quickest bread to bake. My fave part is how it involves very little work and the entire process is done in the baking dish itself! So this recipe is certainly for keeps!

Focaccia Bread

Ingredients for the dough:
All Purpose Flour: 3 cups
Olive Oil: 1/4 cup
Active Yeast: 2 and 1/2 tsp
Sugar: 4 tsp
Salt: 1 and 1/2 tsp
Water: approximately 1 cup or as required to get all the ingredients to bind together.

For the toppings:
Green Pepper (sliced): 1
Onion (sliced): 1
Tomato (sliced): 1
Italian Herbs Seasoning: to sprinkle
More alternatives you would like to use can be olives, jalapeño, or even cheese!


In a bowl, knead together all the ingredients for the dough. Grease your baking dish. Spread your dough evenly throughout the dish.
Cover the baking dish with a cling film and keep in a warm place for approximately 1-2 hours or until the dough doubles in size.
Meanwhile, chop all the desired vegetables you wish to add as the topping and set aside.
Once the dough has doubled in size, then gently form dimples throughout the dough using your hands.
Add approximately 2 tbsp of Olive Oil on top of the dough, followed by the toppings of your choice.
Pre-heat your oven at 200 degrees Celsius, and bake your bread for approximately 10 – 15 minutes or until golden brown.

Congratulations! Your Focaccia Bread is ready to be served! 🙂

It’s a coffee kinda day!


Well, I hope your cup of coffee is ready coz the chocolate chip muffins certainly are! Though I’m a tea person, don’t know what it is about muffins, but I automatically think coffee whenever I bake them. I luckily had one sachet of Nescafe 3-in-1 coffee left, as I can’t think of anything better that would go with these.

Moving on to the new things I learnt during todays bake … I always wondered how the bakeries managed to make those scrumptious muffins with the extra crunch on top. Turns out, the way to do that, is to bake these muffins at high temperature during the first 5 minutes, which really allows the muffins to rise quick and start to brown on top. Then you just lower the temperature again and allow them to bake completely. Though I didn’t manage to get the shape like the ones in the bakery, am kinda wondering if baking in muffin cases had something to do with that? Will try baking directly in the muffin tray next time and see if that makes any difference. If you have any tips to share regarding that, then please do share!

Chocolate Chip Muffins

Chocolate Chip Muffins

As far as the taste is concerned, they are quite moist and full of flavour. How can one ever go wrong with anything that has to do with chocolate chips! *nom nom* …. Better go and pack some for my friends now before they are all gone!

Recipe as follows:

Makes: 15 muffins

All Purpose Flour: 2 and 1/2 cups
Unsalted Butter (melted): 113grams or 1/2 cup
Caster Sugar: 1 cup
Baking Powder: 1 tbsp
Bicarbonate Soda: 1/2 tsp
Buttermilk: 1 cup
Chocolate Chips: 1 and 1/2 cup (plus a few to sprinkle on top)
Eggs: 3 regular sized
Vanilla Essence: 1 tbsp Read the rest of this entry