Sweet & Sour Meatballs

Today is one of those few days where you could rely on me – that my brain is not that scattered. Or do you like a co-host with scattered brain? :D Yep! I am co-hosting today with Indu @ Indu’s International Kitchen. I know many of you have already added Indu in their circle, but if you haven’t, you must do so as she is such an amazing person. She shares so many delicious dishes and did I say she’s doing international? :D Anyway, I am so much happy to be co-hosting with her today. Let’s party, people. :D (And thanks, Angie, for this opportunity again.) <3

Have fun with us! Link up by clicking the image below. (Click here for the guidelines.)


I am a girl who changes her mind most of the time. Here are some instances:

#1: I was in a grocery store with my friend. She knows that I always have a list and instant fried noodles is always included. When she noticed me pass by the noodles, she asked me if I’d not take it. I said ‘No, I still have at home.’ She knows me really well so she asked me again if I am sure and I confidently said yes. And because I want to roam around more, we separated and decided to meet at the counter. Guess what? She saw the cart with the instant fried noodles, and told me ‘I thought you don’t like to take that.’ And I said, ‘Well, you know me – I don’t want to run out of these.’ And I gave her a big grin. :D

#2: On the mall, I was with the same friend and she knew that I want to eat so many things that day – donuts, fries, burger, and nuggets, and pizza… all fast foods. We were planning to eat, but on a later time. So she asked me: ‘Do you want donuts? Do you want fries? Do you want pizza?’ But I said ‘No’ to all of her offers. Well, I wanted to pretend that I am shy. :P (What?? Why are you looking at me like that? We have to honest here and you know me. :D ) Okay, back to the scene – we were walking and I saw my new favorite (Cinnabon) and I immediately stopped walking and grabbed her arm (for her to stop as well and she was like ‘what?’) I shook her arm and I told her ‘Ask me again what I want. Ask me. Ask me.’ And of course, she bought me those cinnamon rolls. :D

And there are many more in my daily life. :P I get my mind changed every time – like if I want to bake during the weekend or no… and I decided not to bake and then I find myself baking on that weekend.

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The same thing happened to this dish I am bringing now – I thought about this many times if I will make this on the weekend. The reason is I wanted to use the remaining ingredients I have from the previous dish I made earlier (bell peppers, pineapple). I decided to use them on something else on a later day because I felt lazy on that day. The ending is, well, you find me in the kitchen preparing this dish.  And even while cooking, I am still arguing with myself if I will use some of the beef mixture for burger patties. But this time, I didn’t. Honest. :D

Sweet & Sour Meatballs is perfect for a person like me who loves sweet & sour dishes and Asian/Chinese cuisine.

thenotsocreativecook-Sweet & Sour Meatballs

I used to prepare this dish using a sweet & sour instant mix because when I try not to and do the traditional thing, I always get too sour or too sweet – I could not really balance it. I am thrilled that I found a recipe that will make me say goodbye to the instant mix.

Sweet & Sour Meatballs Recipe

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredientsthenotsocreativecook-Sweet & Sour Meatballs 3

  • 1 lb ground beef
  • ½ cup bread crumbs
  • 2 teaspoons salt
  • ½ teaspoon ground black pepper
  • 1 piece raw egg
  • ½ cup onion, minced
  • 1 tablespoon garlic, minced
  • 1 cup pineapple chunks
  • ⅓ cup vinegar
  • 1 cup bell pepper (red and green combined)
  • 1 medium sized onion, quartered
  • 1 cup water
  • 3 tablespoons tomato ketchup
  • ½ cup brown sugar
  • ½ cup carrot, sliced
  • 1 tablespoon cornstarch diluted in 3 tablespoons of water
  • 8 tablespoons cooking oil

Instructions:

  1. In a large mixing bowl, combine ground beef, minced onion, salt, ground black pepper, egg, and bread crumbs. Mix thoroughly.
  2. Scoop about 1 to 2 tablespoons of mixture and form into a ball shaped figure. Set aside.
  3. Heat a frying pan then pour-in 6 tablespoons of cooking oil.
  4. When the oil is hot enough, pan-fry the ball-shaped mixture until the outer side turns brown.
  5. Once done, turn off the heat and transfer the fried meatballs on a serving plate or bowl. Set aside.
  6. Heat a separate cooking pot then pour-in remaining 2 tablespoons of oil.
  7. When the oil is hot enough, sauté the garlic.
  8. Add the quartered onion, sliced carrot, and bell peppers then cook for 2 minutes.
  9. Add pineapple chunks and cook for 1 minute.
  10. Put-in the tomato ketchup, brown sugar, and vinegar then stir.
  11. Pour-in water and let boil.
  12. Add the cornstarch diluted in water and cook until desired thickness is reached.
  13. Turn off heat then ladle the sauce over the pan-fried meatballs.

Notes:

  • I used crushed cornflakes replacing the breadcrumbs because that’s what I had on hand.
  • Add 1 tsp pepper or 1/2 tsp of crushed chili flakes if you want the dish a little spicy.
  • Add parsley or green onions for garnish.

Recipe from Panlasang Pinoy.

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care for a closer look?

This dish is not overly sweet nor sour – I really love how dish satisfied my taste buds. I hope you try this and let me know what you think. ;)

Enjoy the party, people! Happy FF #47!

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Tricky Tuesday: Selma’s Tips & Tricks

When I started my blog, Tips & Tricks is one of  the pages that I want to have. But due to the billions of useful info/stuffs, I don’t know how to choose the best of the best. I may give you so many points and I am not sure if you’ll keep on reading once you’re tired. :D So I decided to make a post instead during Tuesdays.

Selma @ Selma’s Table told me that I can use her Tips & Tricks found on her blog and I was so happy. I know someday I will share them to you. If you know Selma, you might have already checked those things out. If not, then I’ll give you some of my favorites. She has so many info to share – from citrus to water, butter to baking, and also about knives.

As I said, I will give you some points:

  1. To get more juice out of lime halves that you have started squeezing , dunk them in and out of a bowl of water and give them a final squeeze. This is a trick used in professional kitchens according to Raymond Blanc.
  2. Slicing a lemon or lime vertically from stem end to nose also makes it easier to juice.
  3. Weighing liquid like water or milk is more accurate than measuring the volume. So if you need a 100ml of milk or water, pop your container on the scales, reset to zero and weigh out 100g.
  4. When folding beaten egg whites into a batter, use a large stainless steel spatula/spoon to do so. A rubber spatula deflates the mixture as it drags through the bubbles whereas the steel glides through preserving the bubbles that you have worked so hard to whip up.
  5. Keep used/empty butter wrappers in the freezer and use to prepare baking tins.
  6. Use cocoa powder rather than flour to prepare a tin when making chocolate cake.
  7. There is no need to sift flour and baking powder etc. Place the ingredients in a bowl and whisk well with a hand whisk to aerate and blend. The only time I sift, is when the ingredients like cocoa or icing sugar are lumpy.
  8. Store tomatoes, stem end down if they are off the vine. This stops moisture loss and bacteria entry and extends their shelf life too. Don’t store them in the fridge – the cold turns their starched mealy.
  9. Wooden chopping boards are kindest to knives. Plastic too. Don’t use anything really hard to chop on, like glass, tiles or steel as this will blunt the blade.
  10. Acid also blunts the blade, so if you have sliced tomatoes or lemons, give it a quick rinse.

See? Her tips and tricks are amazing. And there are more.Please hop on to Selma’s Tips & Tricks page.

Also, follow Selma on other social media: Facebook, Instagram, Pinterest, Twitter

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Introducing ‘new’ bloggers #23

Hi, everyone.

I am sorry for my absence last Monday as I had a visitor that wouldn’t want to leave me – migraine. I did not have the chance to stay too long in front of the computer. Now, I am okay, thankfully.

So that means I am back with new bloggers.

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Tara Teaspoon  – Maybe some of you know Tara. I don’t. I just stumbled upon her blog recently and I am amazed that she offers not only recipes, but also food styling techniques.

“My career has been in the food publishing industry creating recipes and articles, and food styling for magazines, books, television and advertising.”

Also, she has worked with the famous Martha Stewart. Look at this video.

Tara has so many collection of eye popping recipes like the Peppermint Cloud Brownies and Sunshine Chicken Skewers.

Spoon Me Like Porridge – Meet Hanna. She’s 19 and she’s into food. She shares healthy and not-so-healthy foods (as what she said). :D

“You know you’re onto a winner when you have eaten so much, you feel pretty NQR but you’ll push on because it’s just that good. Yeah, this is what I’m talkin bout: she’s cluestery, she’s spiced, she’s sweet but not sickly, and on top of this, she’s healthy. Yep, you heard me right. No refined sugars here (no way!) no oils and a protein kick as well.”

That’s what she said about this Coconut, Date and Almond Granola. And this Coconut Espresso Ice Cream – wow!

Gardenias and Mint – Gardenias & Mint is a blog made by besties (and they were BFFs since third grade). They don’t only focus on one or two or three themes – they have more than three. They also share something DIY, about Health and of course food :D and when I say food, this lovely Rosemary Garlic Parmesan Popcorn is just one of the many.

Doings and Thinkings  –

“I am a bear of little brain, just like my hero Winnie the Pooh. Unlike him, I have opposable thumbs and I use them to make and do all sorts of things. I just love to make things – all sorts. Knitting, crochet, sewing, writing, drawing, painting, I’ll have go.”

How cute! :D This little one loves reading as well. But forget about the reading and let’s have a slice of this Coconut Cake. ;)

CELLADOORE - Whoa! This person has many talents – cooking, drawing/painting, writing… what more do you have? :D

Cooking?  Billionaire Brownies, Ferrero Rocher Macaroons  and some others.

Drawing? Check this out.

Writing? Here.

I hope you enjoy these blogs and add them to your circle.

Have a fabulous day!

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Instant Hot Chocolate Mix

I will tell you something about me and hot chocolate.

I met different forms of chocolate drinks when I was a child – instant chocolate mix, ready-to-drink chocolate drink… you name it. I loved all of them… but when I was growing up, I realized that there’s something much better – hot chocolate made from real chocolate with milk, marshmallows and cream. <3 Though I would really also go with homemade hot chocolate mixes.

I proposed my undying love to hot chocolate. There are times it doesn’t hurt me, but most of the time, it hurts me.

You ask why? …because like cream cheese, I feel a little dizzy after drinking a cup of hot chocolate. Well, I think it’s not the chocolate mix itself but the milk (milk, hot or cold, makes me dizzy). Nonetheless, I still drink hot chocolate. Who could resist a good cup of hot chocolate? :D

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Hot chocolate is one of the things I’ve always loved. Who doesn’t love a cup of hot chocolate with marshmallows (with cream)? Who? Who?

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I was thinking of making a hot chocolate drink for one (yeah, only for me) :D but I changed my mind in the last minute and decided to make instant hot chocolate mix instead.

I’ve seen so many instant hot chocolate mixes but nothing has captured my heart. I’ve seen so many recipes, but I think I am looking for something something. What I know is hot chocolate mixes are made up of cocoa powder, sugar and even powdered milk. I wanted something I could not figure out.

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And then one night, I was watching YouTube and saw Laura Vitale’s video of instant hot chocolate mix. I thought it was just another common hot chocolate mix. I didn’t want to watch or see anymore recipe, but because it’s Laura, I did watch the video.

And BAM! I saw what I was looking for – an addition of grated chocolate and espresso powder.

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INSTANT HOT CHOCOLATE MIX Recipe

  • Time: 10mins
  • Difficulty: easy
  • Print

Ingredients:

  • 1/4 cup of Vanilla Sugar
  • 1/2 cup of Confectioners Sugar
  • 2/3 cup of Cocoa Powder
  • 4 oz Bar of Bittersweet Chocolate, grated
  • 1/2 tsp of Instant Espresso Powder
  • 1/2 tsp of Cornstarch

Instructions:

  1. Place the grated chocolate in a large bowl and sift the cocoa powder, both kinds of sugar and cornstarch over the chocolate.
  2. Give everything a good mix and place the mixture in a jar with a tight fitting lid.
  3. When you’re ready to make yourself a cup, simply add 1 cup of whole milk to a small saucepan and bring to a simmer, add 2 and a half heaping tablespoons (or more if you like it stronger) of the hot chocolate mix to the simmering milk and cook for 1 minute making sure to stir the whole time.
  4. Pour into a mug, top with mini marshmallows and enjoy!

Recipe from Laura Vitale.

I found the addition of grated chocolate a brilliant idea. I really love this hot chocolate mix – it’s chocolately rich and not overly sweet.

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And what’s good way to enjoy hot chocolate than to add mini marshmallows and candy cane. :D

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I saw a box of candy canes at the mall and I took it especially for this hot chocolate. :D

Now, I’m coming to bring you this delicious, comforting hot chocolate drink. I hope you enjoy this. ;)

Sharing this at Fiesta Friday #46 hosted by the genius Angie, co-hosted by Aunt Juju and Margy.

Also sharing this at Foodie Fridays, Time to Sparkle, Sweet and Savoury Sundays, Tasty Tuesdays, Showcase Your Talent

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BELL PEPPER USILI CURRY by Apsara @ Eating Well Diary (a guest post)

I am outside at Angie’s place – hesitant to come inside.

I hear people chatting and laughing. Party goers must have been enjoying the party already.

A friend was standing behind me; she asked me why I won’t come inside. I told her I have not prepared anything. She smiled and said happily ‘Come inside, Jhuls, and we will bring this delicious meal together.’ So yeah, I am again saved by a sweet friend. <3


I am so grateful that even after I have set a deadline after announcing the guest post, I still receive an email from Apsara @ Eating Well Diary.

I know most of you know her already. But in case you don’t, here’s a quick something about her:

SHE DOESN’T COOK OR BAKE WITH EGGS. Oh, sorry about the CAPS. :D (I think she’s an egg-hater.) Just kidding, Apsara.

Okay, seriously, Apsara is on a quest to living a healthy lifestyle. As long as possible, she tries her best to use fresh, whole everything (whole grains, whole anything). She also loves recycling (me, too) and minimizing waste (me, too, so you could expect me collecting what my father calls ‘garbage’). :P

And to give you samples of Apsara being an eggless person, kindly check these Eggless recipes of hers.   I would go with the Chocolate Walnut Banana Bread. Well, what can you do, I’m a minion. (Me want banana!)

Okay! Okay! I better stop chatting and bring you Apsara.


I met Jhuls through Fiesta Fridays, our blogger’s party every week. She is just a charming and fun-loving girl, so energetic and spreading joy (and fun videos) through her posts. I know she is a very busy person outside the blog world, and I admire her for maintaining her zeal in co-hosting our FF parties. I especially like her “Introducing New Bloggers” series, through which I have got to connect with many other bloggers. Her “Kitchen Hacks” are so useful, too.

I love your spirit, Jhuls! Keep blogging and spreading your enthusiasm. :)

Here’s my guest post, a traditional side dish from Tamil Nadu, the Indian state where I come from. A simple protein-rich curry made usually with a green vegetable and soaked lentils.

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BELL PEPPER USILI CURRY Recipe

Ingredients:

  • Green bell peppers- 2 medium
  • toor dal (split pigeon peas)- 3/4 cup
  • chana dal (black gram)- 3/4 cup
  • dry red chillies- 1-2
  • green chilly- 1
  • asafoetida- 1 tsp.
  • salt- to taste
  • canola oil- 3-5 tbsp.
  • black mustard seeds- 1 tsp. for tempering
  • cilantro leaves- for garnish

Method:

  1. Chop bell peppers into small pieces.DSC02365-001
  2. Soak toor dal and chana dal together in water for 1-2 hours.  Grind it with chillies, salt and asafoetida. Add only enough amount of water to get the blender going. Take care not to add too much water. We do not want a paste, just coarsely ground lentils with minimal water that will make a dry curry. DSC02367
  3. Steam the bell peppers or cook them in a closed pot with some salt, till tender.
  4. In a wok, take 2-3  tbsp. of oil add mustard seeds. After they sputter, shallow fry the lentil mixture. Add salt and stir often. Ensure that it gets cooked and has a slight brown color. Add more oil when necessary. After the raw smell of lentil has gone, stir in cooked bell peppers.
  5. Garnish with cilantro and serve warm with plain rice or any rice dish.


I am sure I never had this before, Apsara. Thank you for introducing this dish to me. This looks incredibly good. I am sure the party goers will enjoy this as well.

I am so honored to have you as my guest. Thank you so much. Until next time? :D

Happy FF #45!

Also sharing this at Sweet & Savoury Sundays. ;)

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Follow Apsara at Eating Well Diary if you haven’t yet.

Tricky Tuesday: Food Hacks

 

It is really amazing to discover some clever tricks to help us around the kitchen. Here are some of the tricks I found to share them with you today.


I love eggs on anything. How about you? I have not tried them on burger, though. This one looks just so awesome to me. I will definitely five this a try the next time I make burgers. ;)

 


Do you love smoothies but always on the run? Why don’t you try doing this to save your time in the morning or anytime you want a glass of smoothie? :D

 


Want to know how to store your fruits and veggies?

I hope you find these helpful. Thank you for being with me today. Happy Tricky Tuesday. ;)

 

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Source: Pinterest

 

Introducing ‘new’ bloggers #22

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Inside my Kitchen: Sweets and Eats – Positivity. That’s the first thing that came into my mind when I found Sarah’s blog.

“I believe that when something can be good it can always be great – whether that is with food, relationships, helping others or just in general. I’m a huge book worm and I’m normally always reading. I enjoy the small things because that is what life is all about.”

I love that she loves reading (because I love reading as well) and I love that she enjoys and appreciates small things in life. Also, I love this Lasagna with her homemade pasta.

Kitchen Konfidential – Alicia has been first exposed in the kitchen when she was young, playing with pots and pans. She has loved staying in the kitchen with her Mom from then on.

Cooking and being in the kitchen is not only my therapy, but my comfort and joy. Whether it’s a quick and easy weeknight meal or a multi-course dinner party, I couldn’t be happier.”

Don’t we all?  I bet just by being in the kitchen makes us – cooks/bakers, the happiest. :D And speaking of happy, this is what I call a happy casserole – Butternut Squash Enchilada Casserole.

Dragon Fly Home -

I believe food is not only necessary, but also beautiful.  Preparing food can be creative and rewarding, and cooking and eating with others creates connections and memories with those around us.”

I met Jenny recently and instantly loved her blog – the photos, the recipes… She tries to give simple and quick recipes. Like this complete meal in one? Who wouldn’t love that?

One Perfect Mess – Jessy (I guess that’s her name) cooks from a country kitchen:

A collection of stories, recipes and photos from a farm somewhere in Australia…

That must be so good – having a country kitchen. Ahh!

Anyway, Jessy started blogging recently, but she has already shared amazing recipes like this Black Forest Gâteau. Gorgeous, isn’t it? And wow! Look at this.

Betty The Baking Princess – Betty is a girl with many talents and interest. She loves music. She also loves playing cello and singing, ballet dancing, horse riding, movies and anything which allows her to be creative. See what I’m talking about? :D Of course, Betty loves baking as well.

Anything else you need to know about me? Oh, yes, I’m still waiting for either a) my Hogwarts letter (which obviously got lost somehow) to arrive b) to find out I’m a princess, really. That’s all.”

Haha! Good one, Betty. ;) And can you tell that she really love Harry Potter? Look at these Harry Potter’s Chocolate Frogs. <3

I hope you take time to visit these amazing blogs. Thanks for being here with me.

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Book review: Heroes of Olympus: THE BLOOD OF OLYMPUS

I missed those times when I could read book almost everyday.

I missed those times when I could finish two to three books per month.

I missed the feeling of excitement when I get to proceed to the next book on the list. But I did not miss the feeling of sadness when you finish reading a very good book.

Above all, I missed doing a book review.

Whoa! It’s been ages since the last time I did it. I cannot remember when. I cannot even remember how many books I have read after the last review. Busy days forbid me of having more time to read.

At some point, I’ve thought to stop doing a book review. Out of laziness? I don’t know. I could not even reply comments or keep up with blogging, how would I continue the book review? I mean, you have to spend time to write… but then, I also thought, I wont. I will do it (again) because I love doing it – it makes me happy. :D

So here I am again, giving you another book review. And because I have already made a review with the previous books from this series, I think I am obliged to finish what I started. So it goes…

If you are interested in reading the below synopsis, first, please read my thoughts on Heroes of Olympus – Books 1 to 4.

UK BoOI doubt it if I could make the review briefly, so I decided to take the below from Camp Half-Blood Wikia.

Though the Greek and Roman crew-members of the Argo II have made progress in their many quests, they still seem no closer to defeating the earth mother, Gaea. Her giants have risen—all of them, and they’re stronger than ever. They must be stopped before the Feast of Spes, when Gaea plans to have two demigods sacrificed in Athens. She needs their blood—the blood of Olympus—in order to wake. The demigods are having more frequent visions of a terrible battle at Camp Half-Blood. The Roman legion from Camp Jupiter, led by Octavian, is almost within striking distance. Though it is tempting to take the Athena Parthenos to Athens to use as a secret weapon, the friends know that the huge statue belongs back on Long Island, where it might be able to stop a war between the two camps. The Athena Parthenos will go west; the Argo II will go east. The gods, still suffering from multiple personality disorder, are useless. How can a handful of young demigods hope to persevere against Gaea’s army of powerful giants? As dangerous as it is to head to Athens, they have no other option. They have sacrificed too much already. And if Gaea wakes, it is game over.

My thoughts?

Now, I can say that this is my favorite series. I would definitely read the five books again (after I finish my current read). I wanted to feel the excitement, tears, happiness and everything in between for the second time around.

I bought the book just second week of October. I was very excited to read it, but I was afraid to finish the series. Considering the rumors that a demigod will die, I could not dare to start reading. Third week of November, I finally did.

564843_575819389111091_89798846_nI wanted to cry when I finished the book. I wanted to cry because of how I love the book/series. I wanted to cry because the series is done. And if you can see me now, I am (again) about to cry.

“I figure the universe is basically like a machine… Sure, little pieces break and stuff goes haywire once in a while, but mostly… things happen for a reason.” –Leo Valdez

Thank you for spending time with me today. If you have read this series, please let me know what you think. If you have other books in mind, I’d love to hear about it. :)

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Speculoos Cheesecake Cupcakes

That feeling when others are enjoying their food and you can’t…

That feeling when others are talking about on how delicious their cheesecake is and you can’t relate…

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When the doctor told me that I have a migraine, she advised me to avoid chocolates (that for sure, would not happen), coffee and cheese (ouch). I did not avoid the three. Of course! :D

Later on, I discovered that cheddar cheese gives me an instant migraine. And there’s cream cheese which is far worst than the cheddar cheese. So after the instant migraine due to the cream cheese, I did not again bother to take anything with cream cheese… such as cheesecake… which is very depressing because cheesecake is one the most tempting cakes that I was not able to enjoy. #heartbroken

I forbid myself not to eat cheesecake. I thought I will not eat cheesecake… not in a million years. And I thought, you would not crave so bad for something you don’t usually eat.

My colleague and her daughter love cheesecake so badly that they always tell me to make cheesecake. I told them I can’t make one and I will never ever make one. They were telling me the same thing almost everyday that I wanted to ‘ssshhh’ them every time.

Bang! The craving started.

thenotsocreativecook-SpeculoosCheesecakeCupcakes3I managed to buy myself Chocolate Cake Cheesecake (sorry, migraine, I had to do it) and I was floating… like cupid shot me and the cheesecake.

And you know what happened… I baked something with cream cheese.

I brought some for my colleague and the 11 year old daughter said ‘CHEESECAKE’ with the smile from ear to ear. :D

SPECULOOS CHEESECAKE CUPCAKES Recipe

  • Servings: 12
  • Difficulty: easy
  • Print

Ingredients:

Crust:

  • 12 Speculoos cookies, crushed (I used Lotus Caramelized Biscuit)
  • 2 Tbsp unsalted butter softened

 Filling:

  • 16 ounces cream cheese at room temperature
  • 1 cup sugar
  • 2 organic eggs at room temperature
  • 2 Tbs flour
  • 1/3 cup Speculoos Spread

Topping:

  • Extra Speculoos Spead
  • Chopped/Crushed Biscuit

Instructions:

  1. Preheat oven to 325 F (163 C). Crush the biscuit using a food processor or mortar and pestle (anything will do). Add the butter.  Blend until uniform.  Layer a cupcake tin with 12 cupcake liners.  Spoon a spoonful of the crust in each liner.  Smoosh down with a small glass (or pestle).
  2. Put the cream cheese and sugar in a small mixing bowl. Mix together until smooth.  Add the eggs and flour.  Beat until mixture in uniform.  Spoon 1/2 of the cheesecake mixture over the crust.  Smooth the top with the bottom of a spoon or butter knife.  Add the Speculoos to the remaining cheesecake filling.  Layer over the first cheesecake layer.  Smooth the top.  Bake for 20-25 minutes, until set.  Cool on a wire rack and chill.
  3. Frost with a layer of Speculoos Spread. Top with chopped/crushed biscuit and serve.

Recipe from A Globetrotter’s Fare

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These cupcakes are very rich and so delicious – you can’t get enough of them. I promise. I can’t even remember if migraine paid me a visit that time.

I hope you make a batch and tell me what you think. ;)

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Sharing these cupcakes to my dear friends at Fiesta Friday, Super Saturdays, Sweet and Savoury Sundays…

Thank you, hosts, co-hosts and party goers.