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. 

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