No Bake Chocolate Tart

A simple tart, I followed this recipe but I realised some part didn’t work. The Oreo chocolate was fine but the 450g to 100ml cream ratio didn’t work for my chocolate pellets. No matter because cream comes in 200g packets here so I had extra to ensure my chocolate filling turned out smooth and luscious.

Using the bain Marie method with more cream added.
Filling the chocolate ganache over the chilled cookie crust base.
Decorated it with fruits just like the website but sprinkled coarse good quality seasalt once the tart has been chilled.
A delicious decadent rich dessert. Perfect for breaking fast.
Cakes and Cookies, Desserts

Butter Cake

Growing up, this was the only type of cake that I would get regularly. It’s very Singaporean or Malaysian to have butter cake as a snack or tea during small scale functions.

This butter cake recipe I got makes for a wonderful soft cake! The next time I make this, I’m going to mix some butter with Dutch butter. Find out more when I experiment with Dutch butter soon!

The recipe is so simple but made even more simple if you use a stand mixer with the whisk attachment. The original recipe is here and it’s the best one online.


250g butter, softened (I used salted)

200g caster sugar

5 eggs

240 g cake flour

1/2 tsp baking powder

1/2 teaspoon vanilla extract

50 ml milk

Beat the butter and sugar till pale, creamy and fluffy. Then gradually the eggs, one by one. Add vanilla. Slowly add the dry ingredients in two batches. And then the milk.

Pour into lines well greased pans and bake at 160 Celcius for about an hour.

Look at how creamy the cake batter is!
Cool it on a rack. Next time, I’m going to use a square pan.
Beautiful soft butter cake for tea time. Simple pleasures.
Bread and Batter, Cakes and Cookies, Desserts

Anna Olson’s Anything Muffin

This has got to be the healthiest recipe for muffins I’ve ever used. However, when she said ‘anything’ she meant dried fruits, as in ANY dried fruits. My kids wanted chocolate chips instead so the healthy level just went down a few notches.

But really, this recipe is good but I couldn’t follow it completely. 1. She said not to use Greek yogurt but that’s all I had so I did. Turned out fine. Her recipe called for 124g of yogurt but my tub is 140 and you know, waste not! She said she only semi milk with 1 to 2 per cent fat. I couldn’t open a new packet just for this so I used what I had in the fridge, full fat. There’s no sugar except maple syrup, calling for half a cup. But my bottle could only give out to 1/4 cup so I added another 1/4 cup of honey. I used chopped walnuts and chocolate chips for the ‘anything’ filling.

Wait. Did I just make unhealthy muffins using her healthy recipe? 😱

No matter. The kids loved it and now there’s only 5 left of it for today.

Before the oven
I saw these cute sticks at Daiso and bought a pack
Healthy unhealthy muffins. Yums!

Banana Chocolate Chip Loaf

I’m so glad to be back! I was so worried the past few days, wondering what went wrong with my site but it’s now all been resolved.

So I’m glad to post this banana chocolate chip loaf from Natasha’s Kitchen – click here for her site.

I must say for this recipe I didn’t change a single thing but to help those who don’t weigh butter by cups, 1/2 a cup of butter is 118grams. Yes, I weighed 118g of unsalted butter for this.

Prepare ingredients in advance for easy mixing. I used the paddle attachment of my mixer for this.
Spread neatly in a lined loaf pan
Bake in a 180 degree Celcius oven till brown and Center is cooked through.
Cut and enjoy. This is a good recipe because it’s not sweet. My family doesn’t have such a sweet tooth so this recipe is just nice.


1. 118g (1/2 cup) butter

2. 23/ cup caster sugar

3. 2 eggs

4. 3 ripe mashed bananas

5. 1 tsp vanilla

Cream all this together. The butter and sugar first , followed by the eggs and the the rest.

6. 1.5 cups plain flour

7. 1 tsp baking powder

8. 1/2 tsp salt

Combine dry ingredients 6-8 together and then as the mixer is still on Low, gradually add the dry mixture in.

9. 1/2 cup chocolate chips

Fold in the chocolate chips and then pour the batter into the lined baking lor pan.


No-Guilt Chocolate Mousse

Inspired by a cooking show by Malaysian Chef/Cook Anis Nabila, I decided to have a go at this super simple recipe. I guess one could make it vegan too if one replaces the milk with almond or oat milk.

But since I’m not vegan, I used regular milk. These are all the ingredients I used!
In a food processor, whiz one ripe avocado, about 250g of dark chocolate, 1/2 cup honey of choice and splashes of milk. Whiz till smooth. If mixture is too thick, just add more milk.
Then scoop them into serving glasses, top with blueberries and refrigerate till it’s chilled. You can sprinkle some sea salt flakes too before serving to cut down the richness of this mousse.
Simple, healthy and delicious!