Thursday, 8 September 2016

#53 - Baileys Biscuit Brownies


Have you ever had that moment in the middle of the night when you are having a serious craving for something rich and chocolatey? Like a slice of decadent brownie for instance? 

Yes I just had that moment! 

And the result of me having this super duper strong craving, was me rushing to the kitchen and whipping up these basic and easy brownies bars with whatever limited ingredients I can find in my pantry. I was lucky that I happened to have all the basics that I need. And of course, how can i forget my secret ingredient! Baileys Irish Cream! Almost everything taste better with a couple tablespoon of this, don't you agree?

And the end product was... nothing short of being RICH! How I regretted not having some homemade Bailey Ice Cream to go with the brownies! I am sure that will elevate the taste to a whole new level. 

Please be warned that this brownie is really thick and rich and packed with all chocolate goodness. If you are not a MEGA chocolate fan, please stay away. Otherwise, do enjoy a little midnight indulgence. Enjoy :)


Recipe: Adapted & modified from Brownies & Slices
Free printable version of recipe - Click here (Updated!)

Chocolate, chopped into pieces – 350g
Butter, softened – 110g
Cocoa Powder – 25g
Instant Coffee Powder – 10g
Caster Sugar – 125g
Egg – 3nos (approximately 140g)
All Purpose Flour, sifted – 50g
Chocolate Biscuit, crushed into pieces – 80g
Baileys Irish Cream – 3 Tbsp
Walnut – 70g

1. Preheat oven to 180C and line baking pan (I used 9” square pan) with baking paper. Set aside for later use.

2. Using double boiler over low heat, melt the chocolate with the butter. Stir constantly until all the chocolate is melted.

3. Stir in cocoa powder, coffee powder and sugar. Make sure the mixture is well mixed. Remove the mixture from heat and allows it to cool for at least 10 minutes.

4. Beat in the eggs to the mixture until it is well blended.

5. Fold in flour to the mixture and add in the crushed biscuit. Combined well. Make sure the combined mixture is well mixed, with no trace of flour.

6. Add in Baileys Irish Cream to the final mixture. Mix well.

7. Pour the combined mixture into the prepared baking pan. Sprinkle walnuts on top.

8. Bake in the oven for 25-30 minutes or until your tester come out clean when inserted in the center of the brownie.

Thursday, 1 September 2016

#52 - Honey Bread Loaf


If you are looking for a bread recipe that does not require butter, egg or even milk, you have found it! This is the soft & yummy Honey Bread Loaf that I always turn to when I am running out of ingredients in my pantry. This recipe is so easy that even a beginner will have no problem with it at all.

The bread you will get is slightly sweet (not too sweet) and you will be able to taste the honey but it is not overpowering at all. Fresh or lightly toasted, the bread taste just as good!


Free printable version of recipe - Click here

Water – 220g
Raw Honey – 60g
Caster Sugar – 20g
Salt – 5g
Bread Flour, sifted – 375g (up to 2 tbsp more, if necessary)
Yeast – 6g
Corn Oil – 20g

1. Pour water into the bread barrel.

2. At each corner of the bread barrel, add in honey, sugar and salt.

3. Add in bread flour on top of the wet ingredients. Make sure the wet ingredients are well covered by the flour.

4. In the center of the flour heap, make an indentation and add in the instant dry yeast. Cover up the yeast with the flour.

5. Secure bread barrel in the bread machine.

6. Select "Custom Procedure" function on your bread machine (On my Donlim T15A Breadmaker, I selected function "21") and input the following settings before selecting "Start".

First kneading - 20 minutes
First proofing - 1 hour
Second kneading - 30 minutes
Second proofing - 1 hour
Baking - 1 hour

7. 10 minutes after first kneading, you should see the dough being formed. Add in corn oil at this stage before continuing the process. Keep an eye on the kneading of the dough. You may add in more bread flour (up to 2 tbsp) to achieve the right consistency (dough should not be sticking to the bottom/side of bread barrel)

8. After second kneading (before the dough undergoes second proofing), paused the machine and remove the kneading blade from bread barrel. Continue with second proofing and baking.
9. When bread is ready, remove bread barrel from the machine immediately. 

12. Transfer the bread to cooling rack to allow it to cool completely before slicing and serving. 

Saturday, 27 August 2016

#51 - Rainbow Popsicles


You know that it is summer time when you are craving for something icy cold and refreshing like these homemade popsicles! Yay to homemade goodies! Don't you just love homemade food like I do? The beauty of these homemade goodies are that they are free from sugars and artificial flavourings. You don't even have to worry about additional colourings or chemicals being added. These rainbow popsicles are made with just fruits and nothing else! Isn't it just great!

These popsicles are so easy to make that I am sure you will enjoy making them as much as you enjoy eating them!

I simply love how pretty these little things look! To make these pretty yummies, you need nothing more than different types of fresh fruits and a blender. That's it! You can also get creative by arranging the layers of fruits puree in any order you prefer. 

What are you waiting for? Head straight into your kitchen and make some of these pretty rainbow popsicles now! 


Recipe: Adapted and modified from here
Free printable version of recipe - Click here

8 Popsicles (depending on size of the mould)

Strawberries (blended) - 200g
Oranges (blended) - 200g
Pineapples (blended) - 200g
Kiwis (blended) - 200g
Blueberries (blended) - 200g

Coconut Water -1 to 2 Tbsp

1. For each of the different coloured fruits layers (red - strawberries, orange - oranges, yellow - pineapples, green - kiwis, blue - blueberries), place the fruits in the blender and blend until a smooth puree is obtained. Remember to wash the blender thoroughly before blending the next layer. 

2. For fruits like the pineapples and blueberries, you may wish to add in 1 to 2 tbsp of coconut water to allow smoother blending of the puree. 

3. Distribute the different coloured fruits puree evenly into the popsicles mould, layer by layer. 

4. Freeze the popsicles for at least 6 hours (or overnight) until the popsicles are firm. 

5. To remove popsicles from their moulds, dip moulds in glass of water for 10 seconds. This will ensure the popsicles come out smoothly from the moulds. Serve while popsicles are firm. 

Sunday, 20 March 2016

#50 - Raspberry & Apricot Crumble Cake


This is a recipe I learnt recently from a baking class at Phoon Huat. Crumble Cake, also known as the crumb cake, is the perfect cake to go with your coffee in the morning. In my opinion, for a crumb cake to be good, the proportion of the crumbs to the cake is very important and this recipe just hit it for me. If  I have to change something, I would probably replace the icing sugar in the streusel topping with brown sugar instead. That would give it a better sweetness and colour to the top. 

Although the recipe uses frozen raspberry and apricot, feel free to substitute that with a whole range of fresh fruits strawberries, peaches etc.) that you can choose from. The fresh fruitiness will be one of the kick for this crumb cake. 


Recipe: Adapted & modified from Chef Patrick (Phoon Huat).


Sugar Dough Pastry (Base)
Unsalted Butter (softened) - 125g
Caster Sugar - 62g
Egg - 30g
Plain Flour - 180g

Strussel Topping
Unsalted Butter (softened) - 100g
Icing Sugar - 40g
Ground Almond- 40g
Plain Flour - 150g
Baking Powder - 1/2 tsp

Almond Butter Filling
Unsalted Butter - 125g
Caster Sugar - 80g
Eggs - 2nos
Plain Flour - 65g
Ground Almond - 80g
Vanilla Extract - 1/2 tsp

Strawberry Jam - 5 tbsp
Raspberry (frozen) - 80g
Apricot (frozen) - 80g


Sugar Dough Pastry (Base)
1. In a mixing bowl, cream butter and sugar together.

2. Fold in the egg and ensure that mixture is well mixed.

3. Add in flour to the mixture and combine to form a dough.

4. Once dough is formed, cover with cling wrap and rest it in the fridge for 40 minutes.

Streusel Topping
5. In a large bowl, combine all the ingredients, butter, icing sugar, ground almond, plain flour and baking powder.

6. Using rubbing method, rub & mix all the ingredients together until they are well-combined into a crumble texture.

7. Set aside for later use.

Almond Butter Filling
8. In a mixing bowl, cream butter, sugar and vanilla extract together until a creamy texture is obtained.

9. Add in eggs (one at a time) to the mixture and ensure it is well mixed.

10. Gradually add in the flour and ground almond and mix well.

11. Set aside for later use.

12. Preheat oven at 170C.

13. Remove sugar dough from fridge. Using a rolling pin, roll the dough to 1/2cm thick and cut out to the shape of the square mould.

14. Place the sugar dough cut-out in the mould.

15. On the sugar dough in the mould, spread a thin layer of strawberry jam followed by half portion of the almond butter filling.

16. Lay the raspberry and apricot on top.

17. Spread the remaining amount of almond butter filling on top of the fruits before sprinkling the streusel topping on top.

18. Bake the cake at 170C for 45 minutes or until cake tester come out clean when inserted into the centre of the cake.

19. Remove cake from oven and allow it to cool slightly while it is still in the mould. Dust with some snow powder or icing sugar before serving. 

Saturday, 27 February 2016

#49 - Baileys' Chocolate Cookies with Macadamia Nuts


Off days are days when I can stay in the kitchen, tweaking recipes and trying ways to improve on their taste, texture and how they look. Project of the day - Baileys' Chocolate Cookies with Macadamia Nuts. 

Take a look at the recipe below and you will notice that I have done a huge reduction in the amount of sugar to include in the cookie dough. This is due to the reason that this particular bottle of Baileys' that I have with me happens to include a tint of caramel flavour to it. As such, the Baileys' itself was already kind of too sweet to me. To avoid having overly sweet cookies, I reduce the amount of sugar from 300g to 170g. 

These Baileys' Cookies has a slight crunch on the outside but definitely soft and chewy in the centre. You may even think that it kind of resembles a chewy, fudgy brownie. Not only so, it comes with a nutty twist with all the wonderful chopped macadamia nuts in it! 


Recipe: Adapted and modified from Gimme Some Oven

Make approximately 4 dozen cookies

All Purpose Flour (370g)
Cocoa Powder (40g)
Instant Coffee Powder (1tsp)
Baking Soda (1 1/4 tsp)
Salt (1/4 tsp)
Unsalted Butter, softened (230g)
Brown Sugar (170g) (Original recipe calls for 300g sugar)
Eggs (2 nos)
Vanilla Extract (1 tsp)
Baileys' Irish Cream (10 tbsp)
Macadamia Nuts, chopped (150g)


1. Preheat oven to 180C.

2. Prepare 2 baking sheets, lined with baking paper. Set aside for later use.

3. In a large bowl, sift and combine all the dry ingredients (flour, cocoa powder, instant coffee powder, baking soda and salt). 

4. In a mixer bowl, cream together butter and sugar until mixture is creamy and fluffy.

5. Add in eggs and vanilla extract gradually and beat the mixture until it is smooth. 

6. Add in Baileys' Irish Cream to the mixture.

7. Fold in dry ingredients in Step (3) to the mixture in Step (6), one third portion at a time and mix well. Make sure mixture is well combined until all dry ingredients are well incorporated. but take note not to over mix.

8. Add in macadamia nuts to the batter. Combined well.

9. Wrap dough in cling wrap and refrigerate it for at least 30 minutes.

10. Using a small ice-cream scoop, scope and divide the dough into small portions (ball-shaped). Place them on the baking sheets. Ensure they are slightly apart from one another.

11. Bake for 15-18 minutes. After removing cookies from oven, allows the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely. Once the cookies are completely cooled, store them in an airtight container. 

Monday, 22 February 2016

#48 - Chicken with Mushroom Sandwich


It has been a long weekend for me. I was actually sick over this last weekend and as a result, I had to cancel/postpone all my work commitments so that I could get some rest at home and focus on recovering soon. 

But as always, whenever I have the full day to myself at home (and this time it was 2 full days), I just could not stay out of the kitchen. I know I am such a contradicting person but it seems like baking/cooking has a healing effect on me. 

This was a really well-spent weekend for me. Not only did I get some rest (away from work), I also managed to accomplish trying out many food items on my To Bake/Cook List. I am so excited to share these recipes with all of you on MMC. I promise, you will soon see the following recipes coming up on MMC. 
  1. Peanut Butter Bread
  2. Stir Fry Celery with Pork
  3. Lemon Butter Chicken & Rice (One-Pot)
  4. Pineapple-Berry Lemonade Popsicles
  5. Bailey's Ice Cream
  6. Tuna Salad Burritos
  7. Laksa Fried Rice

Another good thing about a well-spent weekend is that you will wake up on a Monday morning, feeling great about the start of the week ahead. This was exactly how I felt this morning! 

To kick start the week ahead, I decided to put in a little more work into this morning's breakfast and this was what I came up with - Chicken with Mushroom Sandwich. Mind you, I added a little bit of wine into this recipe and the result was EXCELLENT. The splash of wine really built up the flavour and its fruity taste goes really well with my favourite, mushrooms! 

I feel so satisfied now(and ready for the rest of the day) after such a hearty and tasty sandwich! I totally see myself making more of such sandwiches very soon and in my next try, I am already decided that I shall be adding some cheese to go along with this recipe. Imagine the cheesy goodness together with the mushroom and chicken. Wow! 


Recipe: Adapted & modified from Pass the Sushi

2 Sandwiches (4 slices)

Chicken Thighs (2 pieces)
Garlic Salt (to taste)
Black Pepper (to taste)
Butter (1tbsp)
Corn Oil (1tbsp)
Onion, chopped (50g)
Garlic, chopped (35g)
Mushroom, sliced (90g)
Cherry Tomatoes (5 nos)
Wine, of your choice (2 tbsp)
Chicken Stock (2 tbsp)

1. Season chicken thighs with garlic salt and black pepper to taste.

2. In a saucepan over medium heat, add in butter. Sear chicken (on both sides), skin-side down until golden brown. Transfer to a plate.

3. Once chicken has cooled down, shred it into pieces. Set aside. 

4. Add corn oil to the saucepan and lower heat to medium. Cook onion and garlic until they are fragrant. Stir well.

5. Add in mushroom and cherry tomatoes and cook for 5 minutes until they soften.

6. Add in wine and chicken stock before seasoning with salt and pepper. Cook for another 1 to 2 minutes. Set aside.

7. Lightly butter the bread. Using air fryer, toast the bread at 160C for 2 to 3 minutes until it is lightly browned. 

8. Remove bread from air fryer and start assembling the sandwich with the shredded chicken (Step 3) and mushroom mixture (Step 6).

9. Serve warm. 

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