June 18, 2014


Muffins are delicious. Its pretty difficult not to feel luxurious when you have a warm muffin and coffee in the morning.  However, mornings are pretty difficult for me, getting up early is even more of a pain. But having good breakfast is pretty much motivation to wake up early(oh the gluttony).As much as I would love to have the banana and chocolate muffin from a certain coffee chain for breakfast, I can't and I shouldn't because it is laden with sugar and goodness knows what. So I came up with my healthy version of the chocolate banana muffin.Its got all the qualities of a healthy muffin.I threw in walnuts,hearty rye flour and a topping of sunflower seeds, chia and oats.

I must add that the use of rye does add as a nice touch. They are hearty and it fills you up. Bob the pug also wishes you readers to savour the muffins because she didn't  get any. 

Did I also mention how you only need two bowls for this recipe? 

Cocoa banana nut muffins 
Yields : 12 muffins
Time : 20 minutes

  • 1 cup rye flour (wholemeal will work)
  • 3/4 cup all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup walnuts (optional)
  • 5 tbsp cocoa powder 
  • 3/4 cup brown sugar
  • 2 eggs
  • 2 bananas smashed 
  • 1/2 cup milk
  • 1/2 cup olive oil
  • 1 tsp vanilla extract
  1. Preheat oven to 350F / 180C for normal ovens. For convection ovens 160C.
  2. Whisk all the dry ingredients until incorporated. (flour, baking soda, baking powder, walnuts, cocoa powder, brown sugar) 
  3. In a separate bowl, combine wet ingredients.(eggs, banana, milk, oil and vanilla extract)
  4. Mix both dry ingredient and wet  ingredients until barely combined.Do not overwork mixture.
  5. Pour mixture into muffin cups until 3/4 full. 
  6. Bake for 18-20 minutes or until skewer comes out clean.

June 11, 2014


Just today, I ll let the pictures do the talking.

Best eaten in the morning with milk. 

Goji berry and apricot granola
Yields:2.5 cups
  • 1 1/2 cups rolled oats
  • 1/2 cup nuts (mixture of pecans,hazelnuts,cashews,almonds)
  • 1/2 cup seeds (sunflower seeds)
  • 1/4 tsp cinnamon, nutmeg, ginger (optional)
  • 1/4 cup honey
  • 1/4 olive oil
  • 2 tbsp brown sugar
  • 1/4 cup goji berries
  • 1/4 cup apricots
  1. Preheat oven to 150C.
  2. Combine the rolled oats, nuts and seeds with the honey,olive oil and brown sugar and spices.
  3. Line baking tray with parchment paper.
  4. Bake for 25-30 minutes or until golden brown. Stirring every 10 minutes to ensure even browning.
  5. After baking, stir in goji berries and apricots while granola is warm.

June 05, 2014


Sorry about the lack of posts for the past few months. I have been busy slogging away at law books but I am finally done with year 2! I think i shed tears of joy when my last paper was done. These past few months have been difficult and stressful, it's good that I feel like I can breathe again. 

You could say that I celebrated with these cookies. These cookies are crispy on the edges but cakey in the center. I didn't quite expect them to come out this way when i drafted the recipe. I was hoping it would spread out a tad bit, but when I tasted them, boy i was in heaven! Totally exceeded my expectation.

I gave a slight twist on these lovely dark chocolate cookies, I put bits of dried apricots and flaked sea salt on them  (no I am not sorry). I have a huge love for dried apricots and I eat them in oatmeal most times. Its only natural I take this apricot obsession to the next level.

If you like them crispy with the texture of a brownie, they are best eaten on the day it is baked. When it cools, the next day it has a lovely soft texture that simply melts in your mouth.I dunked them in milk the next morning during breakfast and they were absolutely delicious.  

When I photographed the cookies, I only had 6 left from the original 32 and all this devouring of cookies happened in a day. Make a batch and share it with the people you love. Thank me later. (wink face)

Dark chocolate and apricot cookies

yields : 32 cookies (tablespoon size)
inspired by Annie Bell's The baking bible

  • 200g Dark Chocolate 
  • 100g Dried Apricots
  • 1 tsp Baking powder
  • 150g All purpose Flour
  • 30 g cocoa powder
  • 2 eggs
  • 130g caster sugar
  • 110 g butter
  1. Preheat oven to 200C if fan forced, and 220C for normal ovens.
  2. Roughly chop dark chocolate into pieces and melt it in a bowl over simmering water. Meanwhile, chop the apricots in tiny pieces.
  3. Sift the flour, baking powder and cocoa powder. 
  4. Cream the butter and sugar until pale yellow and add in the eggs slowly.
  5. After eggs are incorporated, add in dry ingredients in 2 batches.
  6. Slowly drizzle in the slightly cooled melted chocolate and toss in apricots.
  7. Stir until all are combined.
  8. Refrigerate the cookie dough for 20 minutes.
  9. Scoop into tablespoon size balls and place on parchment paper (leave about 3 cm between each cookie dough ball)
  10. Bake for 8-10 minutes.
Note: if you dislike apricots, you can always substitute them with walnuts or any other kind of nut you like.