Tag Archives: chocolate

Golf Ball-Sized Cakes?

Unbeknownst to me, my Dad has been following my blog. Lol, as if it is not already enough of a shocker that I have guy friends reading about recipes (whot?!), I discovered my Dad does too. This is how I found out today:

4.30pm in the living room while watching Food Network Asia

Dad: Dah lama tak buat kueh yang coklat Hershey’s tu eh.

[It’s been a while since you made a kueh with Hershey’s chocolate.]

Me: Kueh apa sey pakai Hershey’s? Kek eh?

[Which kueh uses Hershey’s? Cake, you mean?]

Dad: Macam kek tapi yang bulat kecik, size golf ball. Yg hari tu buat, tapi dalam ade apple dengan kacang.

[It’s similar to a cake but golf ball sized. You made some the other day, but with apples and nuts.]

Me: *ponders and recalls the Apple Almond Muffins I made earlier this week* Oooohhh Muffin eh?!

[Oooohhh Muffins, you mean?]

Dad: A’ah buatkan Abah untuk buka boleh? Dah buat boleh share recipe kat your website masak-masak tu.

[Yeah, could you bake some for me? Then, you can share it on your cooking website.]


Can I just say that I have the most awesome Dad in the world? LOL! I found myself giggling in the kitchen while preparing these Oatmeal & Chocolate Muffins for Iftar today.

Well, anyway, this muffin recipe is one that I stumbled upon a few years ago in a book for which I have no recollection of the title nor the author. But I’m indeed grateful for it, because I’ve stopped my seemingly endless hunt for the perfect muffin recipe.

Believe me when I say, when done right, it makes;

The most moist and softest muffins evuh.

Here are the ingredients:

1 cup Quick-cooking Oats

1 cup Buttermilk

1/3 cup Vegetable Oil

2/3 cup Brown Sugar

1 Egg

3/4 cup Flour

2 tsp Hot Chocolate Powder

1 tsp Salt

1 tsp Baking Powder

½ tsp Baking Soda

1 cup Hershey’s Semi-sweet Chocolate chips*

* You can add a few broken pieces of Hershey’s Dark Chocolate if you’re a chocoholic. A few more tiny bits of choc wouldn’t hurt right?

Mix oats and buttermilk in a bowl. Let it sit for about 30 minutes.

In a separate bowl, combine oil, brown sugar and egg. Stir with a fork till the sugar dissolves. Add em to the oat & buttermilk mixture.

Lastly, sift all the dry ingredients in (flour, hot chocolate powder, salt, baking powder and baking soda). Fold the dry into the wet ingredients with a wooden spoon. Sprinkle the chocolate chips just before carefully spooning dollops of batter into muffin cups.

The mixture makes about 12 standard-sized muffins, but today I made only half a portion. Bake them at 180°C for 20 minutes and then sit patiently in front of the oven. Trust me, you’d want to.

Frankly, baking anything Hershey’s transports you into a Willy Wonka-like chocolate-infused fantasy. Needless for an elaboration but… oh, the heavenly aroma and that first bite: oh-oh omg the chocolate is still warm mmMmmm.

In other news, there’s only 1 and a half muffin left in my tray, where there once was 6. Oh, the plight of competing with other Hershey’s-crazed chocoholics in the house.

PS: Dad, if you’re reading this, HI ABAH!! I LOVE YOU!! xx


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Filed under Cravings, Desserts, Iftar Recipe, Recipes, Teatime

ChocOrange Toast

The past week has been merciless mugging for me. With one exam down just yesterday, another one is drawing closer by the day. Barely had time to update this space but I’m seeing new visitors on Countless Plates, so a big HEY and a warm welcome to you!

I’ll make this update a really quick one – as quick as I fixed this Chocolate Orange French Toast for my study break. Here’s what you need:

For Egg Mixture:
2 Eggs
1 tbsp Heavy Cream
1 tbsp Brown Sugar
1/2 tsp ground Cinnamon
1 tsp Orange Zest
Pinch of salt

2 slices halved White Bread

Handful of Chocolate Buttons
1 tbsp Butter
Orange Zest

In a plate, beat all the ingredients for the egg mixture. Make sure they’re well mixed, before letting the bread to sponge it all in. Let it sit about 30 secs on both sides.

Prepare a slightly hot pan & baste it with enough butter to fry the toast. Rescue them from the heat once they turn golden brown on both sides.

In a small bowl, drop a handful of Marks&Spencer’s chocolate buttons (I replenished my inventory yesterday yeay!) with a teaspoon of butter and pop it in the microwave, on high for about half a minute.

Stack your golden toast in a plate, add the rest of your butter and pour the melted chocolate over em. Grate orange zest over that beautiful mess and eat it right away! Right away!

Steal whiffs of citrus as you bite into the irresistibly warm french toast, and mmm… glazed with melted chocolate topped with zest.

I trust you’ll be sneaking into your kitchen now as I head back to my books?

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Filed under Breakfast, Desserts, FOTD, Teatime

Chocolate is a Vegetable?

So word got around on the www that 7th July is Chocolate Day. Not that there is any reason to have a day to consume these supposed aphrodisiacs in unimaginable quantity, but hey, I’m totally chocolate-biased so:


*sprinkles chocolate rice*

Here are a few chocofacts that every chocoholic ought to know:

Chocolate is derived from cacao beans. Then, sugar is added. Since both cacao and sugar are from plants, thus placing them in the vegetable category. Ultimately, chocolate is a vegetable. 

Milk chocolate was discovered by Daniel Peter and Henri Nestlé in 1876 by adding chocolate to sweetened condensed milk.

White chocolate is not chocolate. It contains ingredients such as cacao butter, cream, milk, skim milk and buttermilk.

A whole year’s harvest from one tree makes half a kilo of cocoa.

And in my desperate bid to celebrate at home, I rummaged the fridge in search of the basics of a chocolate molten lava cake. Butter, check – Sugar, check – Flour, check – Eggs, check – Baking chocolate…….. Err.. I had only 3 oz left and the recipe called for 6oz! *hangs head in shame* And na’uh, no way was I gonna half the proportions in the recipe.

I searched the fridge so hard, I could literally climb right in. Nope, still no sign of any plain chocolates. All I had were heaps of Toblerones, M&Ms, Kinder Buenos, Ritter Sport, Ferrero, Snickers and that was it?

So here’s an improvised recipe to bake my lack-of-chocolate molten lava cake:

For Cake:

100g Melted Butter

4 tbsp Caramel Sauce

8 tbsp Powdered Sugar

2 Whisked Eggs

2 Additional Egg Yolks

6 tbsp Flour

For Filling:

1 tbsp Butter

2 oz Baking Chocolate

In a bowl, whisk melted butter with caramel sauce. Add sugar and mix well. Slide in the eggs and egg yolks into the mixture. Once well-incorporated, introduce flour while whisking it. Cake batter ready!

I’m a real sucker for cakes that don’t need me to pull out too many gadgets and gizmos. Naturally, this has to be my ultimate favourite.

In a double boiler (glass or metal bowl that sits atop a pan of hot water), whip butter and chocolate until smooth – the kind of smooth you just wanna stick your finger right in for a ‘taste-test’. I took a tablespoon of this mixture and added it to my cake batter, to darken the faint brown and also to give it a faux chocolate aroma (to hush my insufficient-chocolate conscience I guess).

Now that you’re all set, butter a ramekin – I used my impulsively bought ramekin from Daiso. Cmon, it’s just $2 and it works just as well as any other. I mean, why not, right?

Pour in half of your cake batter, then spread the chocolate&butter mixture in the centre, and top it off with the rest of your cake batter.

Bake at 180°C for 12 minutes, or more if you have to. Once it’s out of the oven, leave it for a minute before inverting it on a flat plate. Grab a slice and serve with ice-cream, like I needed to tell you that!?

Time to bake some, lovelies!

You still have about 7 hours till the end of Chocolate Day today!


Filed under Desserts, Facts, Recipes

Inexpensive Indulgence

Let me begin with a simple teatime treat that I religiously prepare every month – for the simple reason that there’s always bread leftover that’s near expiry and there aren’t that many stray birds to feed em to. The traditional Bread & Butter Pudding is an inexpensive excuse of creating an indulgent treat in less time than it takes to get dressed to head to the nearby cafe.

The recipe dates back to the Elizabethan era and was, in its previous life, called the Devonshire White Pot. It’s quite interesting to note that back then, recipes were written in paragraphs, with the ingredients and method included in the text – as shown in Hannah Woolley’s (1622 – 1675) book:

“Take two quarts of new Milk, a peny white Loaf sliced very thin, then make the Milk scalding hot, then put to it the Bread, and break it, and strain it through a Cullender, then put in four Eggs, a little Spice, Sugar, Raisins, and Currants, and a little Salt, and so bake it, but not too much, for then it will whey.”

I could never imagine how tough it would be, to decipher recipes if we had carried on in the same stanza-writing method. We’d probably be eating out more often, that’s for sure.

According to John Nott’s recipe in 1723, on the other hand, White Pot also called for bone-marrow in place of butter, or even to complement the butter in the recipe. Either way, there’s something so comforting yet divine about Bread & Butter Puddings.

Well no, I will be using neither butter nor bone marrow for this recipe. Instead, I’m opting for a crowd-pleaser:

Can never go wrong with Nutella – spread it on bread slices or on plain crackers or even in cup/cakes or even on its own (mm guilty pleasures!). Seriously, I don’t know anyone who doesn’t love Nutella. Mother of all bread spreads, this cocoa & hazelnut spread is definitely a winner for everyone in my family. Explains why it needs replenishing so often!

Here’s a little (unrelated) baking tip: to make good chocolate chip cookies, do include ground or chopped hazelnuts, because it gives a heavenly Nutella aftertaste. Try it!

5 slices Leftover White bread

5 generous tbsp Nutella spread

250ml Fresh milk

50ml Evaporated milk

1/2 tsp Vanilla Essence

2 tsp Hot Chocolate powder

2 tbsp Brown Sugar*

2 beaten Fresh Eggs

Butter for greasing

* you may substitute Brown Sugar with 1 1/2 tbsp White Sugar

Cut the crusts off of the white bread and spread 1 tbsp of Nutella on each slice. See what I mean by generous. Cut the bread into quarters. In a bowl, whisk milk, vanilla, hot chocolate powder and sugar. Add in the beaten eggs.

Grease a 7-inch round pyrex bowl or ramekin with butter. Line the bowl with bread, strain and pour in the whisked mixture. Place the bowl in a slightly bigger tray and fill the tray with water. For baking noobs, this method is called double-boiling; great for custards and puddings.

Bake at 180°C for 25 mins and another 15 mins at 150°C (this time, partially cover the bowl).

Now wait (im)patiently in front of the oven.

Touch the top of the pudding; crust should be crisp and when you press it down, it should be springy. Springy means it’s custard-like on the inside (read: perfecto). Scoop a portion onto a plate, or shamelessly indulge out of the bowl.

You might wanna add a good heaping of vanilla or chocolate ice-cream, and drizzle more Nutella over it.

Mmmm, somethin’ about indulging warm-served dessert with ice cream that make your toes curl!

This post was written for Muzlimbuzz (Travel&Food):

Recipe: Bread & Nutella Pudding

Muzlimbuzz is an e-magazine that caters to the modern, active, socially-engaged and spiritual Muslim. We aim to document and articulate the Muslim experience, particularly of those in Singapore and in the region. Apart from News and opinion pieces, we have daily columns that cover a wide array of topics from Health to Marriage, Spirituality to Technology, Travel & Photo Essays. In a nutshell, there’s bound to be something that would interest you here at Muzlimbuzz.

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Filed under Desserts, Facts, Muzlimbuzz, Recipes, Teatime, Tips

Sugar-rush Supper

I’m a student, unfortunately and fortunately.

Unfortunately, because late night studying are aplenty. Fortunately, because it also means fixing quick sugar-rush suppers!

On a 5-min (or so) break from my essay now, to gobble down my supper:

PB & J sandwich

Nothing goes best with em than a cuppa Hot Chocolate.

And and and, presenting… my best friend in the whole entire world:

Abundant Earth Organic Drinking Chocolate.

Got my first dose of this helluva a hot choco from Coles while on vacation in Gold Coast. Intoxicated ever since! And woohoo, you can grab it here at either Cold Storage or Marketplace!

Grab yours! You know you want to. =)

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Filed under Snacks, Supper

Oh it’s nothing Much, really

You know; there are times when you walk through a store, telling yourself you don’t need or want anything, subconsciously vowing to yourself you’re never taking your wallet out and then you walk out the store, peering into the plastic bag, keeping the change in your wallet and under your breath, consoling yourself
“Oh it’s nothing much, really.”


That’s what happened to me today. (That’s what always happens to me when I walk through any Marks & Spencer store. WHY!)

Well, here’s a peek at my oh-it’s-nothing-much-really accidental snags from M&S today! Clue: They’re all chocolate!

1) These babies always make their way into my fridge every month, somehow.
With credits of course, to my all-time favourite domestic goddess Nigella Lawson, for always having new must-try chocolate recipes that call for Chocolate Buttons.

It’s a win-win with these.

New recipe, I’d pop them in.
No new recipe, I’d pop them in(to my mouth).

2) Gotta love these Dark Chocolate Digestives.

So, they say that opposites attract.
Definitely so in their case – hearty wholemeal digestive biscuits
meets indulgent melt-in-your-hands rich dark chocolate.

And they lived happily messily ever after. True story.

3) The thing I adore about M&S confectionery is the
little prose of a description printed on their packaging.
Teasingly tempts you of what lies beneath.

Get your hankies ready, this is gonna get ugly!

Oh, forget the hankies and lick your fingers clean when you’re done with these Toffee Viennese!

Till my next accidental buy; goodnight lovelies!

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Filed under Favourites, Snacks

Old-fashioned Doughnut

Had me some of this (again) today. Second one this week.
Why even name this doughnut, when it’s really; brownies in sugar?

Why, Starbucks, why?

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Filed under FOTD, Snacks, Teatime