In My Kitchen – July 2015

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Welcome to my kitchen once again…

I thought I’d miss IMK July post as I have not been out for sometime now, except when passing by a grocery store on my way home from work to buy something to cook for Iftar (time to break the fast). I tried my best to capture photos of our meals during Iftar, but I did not get good results.

Anyways, I am happy that I get to welcome you once again in my kitchen…

In my kitchen…

…is a jar of Durian jam. This jam is staple during Ramadan in our home. I am not a Durian fruit eater, but I love this jam a lot.

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IMK - The Not So Creative Cook 3

I am a lover of tea and I really want to fill my pantry with all flavors I could find, but I don’t think I’d be able to live a day with tea alone. Well, I drink about 7 cups of tea a day… but not this Ramadan.

In my kitchen…

…is a TWG Silver Moon Tea (a gift from my cousin).

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This is a blend of green teas accented with a grand berry and vanilla bouquet, with a hint of spice. The smell alone is just beyond amazing.

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Few days ago, I was invited for an Iftar by an amazing friend. She prepare a feast for us and everything  is superb! Unfortunately, I haven’t tried the homemade ice cream as we were picked up from her home  a little earlier. I super duper enjoyed the food, the conversation and everything that night. It was one of the most amazing nights. She is awesome that I got to take home these:

Almond Cigars –

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I think this is Apricot Tart –

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Chorba with (I think) Semolina Bread – I am saddened by the incident that the soup spilled inside the car. :(

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Bourek – I am just crazy about these.

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And the most famous my Brioche Crown :P

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The most beautiful crown. :D And I just love those sugar bits on top.

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And while we were chatting, I have mentioned that I love Harissa. She gladly took this from her pantry and gave it to me – yay for me. :D :D :D

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There’s still the dish called Chicken Tajine (I think), but it’s all gone – I haven’t taken a photo. I devoured them like a beast for Suhoor (early morning meal for one who is observing Ramadan).

I hope you enjoyed peeking. Thanks to Celia @ Fig Jam and Lime Cordial, the mind behind In My Kitchen. Please join us before 10th of July and make sure to link it back to Celia.

Have a fabulous day to everyone. ;)


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Beefy Pizza

Beef-y Pizza @ The Not So Creative Cook (2)

Have you had those moments when you are trying to tweak or create a recipe then you make a mental list of the ingredients along with the measurements while telling yourself that you will make the actual list later on?

Beef-y Pizza @ The Not So Creative Cook (3)


You forget about it.


When you decide to make it again, you can’t even remember the most common ingredient?! :|

Beef-y Pizza @ The Not So Creative Cook (4)

Some weeks ago, I made Beefy Pizza, but the photos were not that nice, so I decided to bake a new one and use the new photos. The thing is I completely forgot a single ingredient – tomato sauce. So the beef topping became pale. Lucky me, I can’t live without veggies in a pizza and that saved the photos… somehow. The taste? Well, thank you to me for being a ‘sauce [ketchup] person’ as that saved the beef topping. :D

Beef-y Pizza @ The Not So Creative Cook (2)

You can make the topping before you make your dough to drain the excess oil from the beef topping.

Beefy Pizza

  • Servings: 8
  • Difficulty: easy
  • Print

Beef topping:


  • 300g ground beef
  • 1 onion, chopped
  • 2 cloves garlic, finely minced
  • 2 tbsp tomato sauce or tomato ketchup
  • sugar, salt & pepper, to taste
  • oil for sautéing
  • Pizza sauce (I used tomato ketchup as the sauce)
  • Mozzarella cheese


  1. In a pan with medium heat, sauté garlic and onion in oil.
  2. When fragrant, add beef and combine well. Cover and wait for the ‘beef water’ evaporates.
  3. Add tomato sauce or tomato ketchup and cook until it’s dried out. Add sugar, salt & pepper to taste.
  4. You can lay the topping on a paper towel or on a colander.
  5. Make your dough. (Recipe below or you can use your own.)

Pizza Dough:


  • 2 ½ cups all-purpose flour
  • 1 ½ tsp instant yeast
  • 1 ½ tsp baking powder
  • 3 tbsp sugar
  • ½ tsp salt
  • ¾ cup warm water
  • 1/3 cup yogurt
  • 2 tbsp olive oil (or any flavorless oil)

(You’ll also need additional flour for your work surface and oil for your bowl.)


  1. Put all ingredients for the dough in a large bowl.
  2. Using a wooden spoon or your clean hands, mix the dough until you get all the flour from the bowl.
  3. Knead the dough until it becomes soft and does not sticks to your hands (about 10 minutes or more).  You can also use your stand mixer to do the kneading for you. (You can do the kneading in a lightly floured surface or in a large plastic bowl. For me, since this is a pizza and doesn’t need that much of ‘bubbles’, I decided to knead using a large plastic bowl with ONLY my right hand working on the dough and it worked perfectly.)
  4. Shape the dough into a ball and put in an oiled bowl, cover using a plastic wrap or lint free towel. Keep it in a warm place and let it rise for an hour or until doubled in size.
  5. Punch the dough and transfer to a lightly floured surface. Knead for a few seconds.
  6. Divide the dough into 3 equal parts if you prefer a thin-crust pizza or 2 parts if you prefer something sort of a deep-pan pizza.
  7. Flatten the dough to 12 inches (or whatever you prefer) to fit your baking sheet.
  8. Preheat your oven at 400 F. While doing so, you can let your pizza dough rise before putting  the beef topping.
  9. Bake at 15 minutes or until the mozzarella melts beautifully.
  10. Serve immediately.

I am super late for this week’s Fiesta Friday #75 hosted by the Amazing Angie and co-hosted by  another J & J duo – Julie @ Hostess at Heart and Josette @ The Brook Cook.

I hope you enjoy this super late treat from me. Thank you for spending your time with me. I wish everyone a fab weekend and happy partying. ;)

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I am also sharing this at

Are you a new yeast user and up for some challenge? Why not try the following recipes using yeast? 

Sugar Glazed Donuts

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Mini Challah Rolls

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Tomato Cheese Focaccia


Nutella Croissant Pudding

Nutella Croissant Pudding 2

Buttery Croissants with Nutella spread. Flooded with custard; topped with nuts of your choice. Baked to perfection. You have an option to top it with whipped cream and Strawberries. Enjoy it warm or cold.

Nutella Croissant Pudding

During the times we spend in our kitchen, it is not avoidable that we make kitchen mess. So expect it every single time. We can clean that afterwards – not really a big deal. But broken glass? That’s a different story.

For someone who is a kitchen person, our kitchen toys are our best friends. You lose one, you lose a friend. That is why we do our best to keep them safe and treat them like our babies.

For the longest time, I’ve been meaning to make a croissant pudding. I always include it on the list, but for some reason, I keep delaying it. One day, I just can’t fight it anymore. A few servings of Nutella waited for a long time to be used as well, so I finally gave the croissant pudding a chance. I could not understand the feeling, but when I was preparing the baking pan, I thought of changing it. Instead of using the square glass baking pan, I wanted to use my favorite purple ceramic baking pan or the other rectangle baking pan which is about 9” x 5”. The point is I did not want to use the square glass baking pan. Why I did not change it? I have already greased the square baking pan and I don’t want to wash it again.

Nutella Croissant Pudding 2

So I went on with the remaining stuffs to be prepared, covered the pan with a foil and put it inside the oven. When I removed the foil, I was shocked when I found out that the baking pan was beautifully sliced (check out the photo I posted on Instagram). Instead of removing the whole pan, I just removed the small part that has been sliced and I continued the baking. I can’t help it, but my tears just started to fall. :'(

When the pudding was cooked, I removed it from the oven and checked for cracks, but I found nothing. To be safe, I just cut the pudding near the sliced glass area and threw it… I ate the rest. :D Despite of what happened to the glass, I am just happy that no explosion took place. The baking pan just quietly did its thing.

Nutella Croissant Pudding 3

On to the pudding… I loved it cold – straight from the fridge. But the incident took my focus away and I started slicing the pudding as soon as it got to room temperature. Still, it tastes great. You can really feel the pudding sinking in your teeth. This has just the right amount of sweetness. Nutella is not overpowering or even the custard. This is just perfect for Nutella or pudding lovers. Enjoy it warm or cold with your coffee, tea or any drink you think could go along with this awesome treat. This can be enjoyed as a breakfast, dessert or snack.

Nutella Croissant Pudding

  • Servings: 6-8
  • Difficulty: easy
  • Print


  • 3 croissants (preferably 1-2 days old)
  • 3/4 cup Nutella
  • 1/4 cup chopped nuts (I used Pistachio, but almond would be great as well)
  • 2 eggs
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 tbsp powdered sugar, additional for dusting


  1. Preheat the oven to 350 degrees F. Prepare a small baking dish, 8 x 8 or 9 x 5 would work.
  2. Slice each croissant in half lengthwise then spread Nutella on one side. Put the halves back together to make sandwiches and cut into 2-inch pieces.
  3. Add sandwich pieces and nuts to your prepare baking dish.
  4. To make the custard, add eggs, cream, vanilla extract, salt and sugar to a medium bowl and whisk until combined.
  5. Pour the custard over the sandwich pieces then gently push down the bread so the custard starts to absorb.
  6. Cover with aluminum foil and bake for 30 minutes then remove the foil and continue to bake uncovered for about 10 minutes until the bread pudding is golden brown. The bread will rise slightly and the liquid is absorbed by the time the pudding is done.
  7. Let cool. Sprinkle with powdered sugar and serve.

Notes: This can be served with ice cream on top or whipped cream. The topping options is unlimited – the choice is yours. ;)

Source recipe: Nutella Bread Pudding by Steamy Kitchen

This recipe first appeared on my blog, but I want to recreate it and update the photos. I am glad I did as I love the results… minus the baking pan scene.

I hope you try this pudding and love it as much as I did. Thank you for spending your time with me. I wish everyone a fab weekend and happy partying. ;)

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I am sharing this at Fiesta Friday #74, hosted by the Amazing Angie, co-hosted by Loretta and Caroline.

I am also sharing this at

Recipe of the Week | Sunday Sweets | What’d You Do This Weekend? | Happiness is Homemade | Melt in Your Mouth Monday | Talented Tuesday | Totally Terrific Tuesday | Tickle My Tastebuds Tuesday | Saucy Saturdays | Tasty Tuesday | Foodie FriDIY | Lou Lou Girls Fabulous Party | Bake of the Week

Still hungry for Nutella?

Nutella Swirl Banana Muffins 


Raspberry Nutella Swirl Cheesecake Bars

Rasberry Nutella Swirl Cheesecake Bars @The Not So Creative Cook

Nutella Souffle

Nutella Souffle-TNSCC5

{Versions & Verdicts} Linda’s Batata Koucha

There are some things that remind you of people. Some food that remind you of people. Either way, they make you remember people. Most of them are in your friends or family circle. It’s so fun and sweet to remember someone you did not even meet personally.

That’s what blogging does. You remember your fellow bloggers when you see certain foods or you hear or read certain lines… Without their knowledge, some of their recipes are stuck in your mind and you keep thinking about it over and over again until you reach that day that the battle should end. :D

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I don’t know if I can call myself a planner, but I always make a list of what I want to do for the weekend or what errands do I have to run after work. I always keep track of the ingredients and buy them before they’re even finished. When at the grocery and suddenly thought of cooking this and that, I buy ingredients without even knowing when I could use them. They end up somewhere else in my pantry. I could say that it’s not a very good idea, but sometimes, those kept ingredients help when something just pops out.

It was one fine weekend while I was running an errand. Suddenly, a recipe of a fellow blogger just popped out.

I always remember Linda @ La Petite Panière when I see any Moroccan or Algerian dishes. She’s so good at it. I also remember her whenever I see Brioche. She’s the Queen of Brioche.  There are so many recipes of her that I want to try, but you know what happens when life interferes with your blogging. (Or is it the other way around??) But as I say, one recipe at a time. ;)

I didn’t have any plan to ask her about the recipe because I wanted to surprise her. But because I’m afraid I might fail, I don’t think I have a second choice. :D

This dish is called Batata Koucha which Batata means potatoes and Koucha means oven. The beef together with chickpeas and very simple seasoning is cooked until the water reduces. The beef comes out very soft and tender. I did not use cinnamon as I am not really a huge fan, but the beef (while cooking) smelled incredible. It’s like I’d like to skip the oven part, but that’s how the dish is cooked – cooked over the stove and later transferred to an oven-proof dish to continue the cooking. The dish came out very tasty and super delicious. <3

Batata Koucha - The Not So Creative Cook

Batata Koucha

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


  • 500 grams of beef strips
  • 6 large potatoes, cut in wedges
  • About a handful of dried chick peas, soaked overnight
  • Onion, sliced or chopped (I used a medium white onion)
  • 4 tbsp oil (I used sunflower oil)
  • A pinch of salt
  • A pinch of black pepper
  • Oil for frying
  • 1 liter of water
  • 1/4 parsley, chopped
  • 1/2 teaspoon of cinnamon (optional)
  • Sliced red bellpeppers (optional)


  1. Cut the potatoes into wedges. Wash them and put them in bowl with water. Set aside.
  2. In a large pot with medium heat, add oil.  Add onion, beef, salt, pepper (and cinnamon if using).
  3. Cook until beef is no longer pink.
  4. Remove water from the chickpeas. Add the chickpeas to the beef.
  5. Add water. Cover for one hour or until the water is reduced.
  6. Meanwhile, while waiting for the beef to be cooked, remove potatoes from the water and put them on a colander.
  7. On a different pan/skillet, add oil over high heat.
  8. Add potato wedges in the frying pan and fry until golden brown. Drain excess oil.
  9. Preheat the oven to 350 F.
  10. When the meat is cooked, transfer into an oven dish.
  11. Add the potato wedges (also sliced bellpepers, if using) on the top and sprinkle with parsley.
  12. Cook for 15 minutes.
  13. Remove from the oven and serve hot and drizzle with lemon.

Please visit Linda’s post for the original recipe and for more drool worthy recipes. ;)

{Version & Verdicts} I just love this! The dish is so tasty I could finish off everything in a day. Linda is right, the dish is so much better the next day. I don’t think there is a right word on how I love this – it’s just super awesome. Drizzled with lemon? Beef heaven! :D

I hope you try this dish and love it as much as Linda and I loved it. Thank you for spending your time with me. I wish everyone a fab weekend and happy partying. ;)

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I love to support my fellow bloggers. And this, {Versions & Verdicts}, is one little way to show my love for you. Please check out the previous posts:
Thank you.

I am sharing this at Fiesta Friday #73, hosted by the Amazing Angie, co-hosted by Michelle @ Giraffes Can Bake and Aunt Juju @ Cooking with Aunt Juju.

I am also sharing this at:

Recipe of the WeekMelt in Your Mouth Monday | What’d You Do This Weekend?Talented Tuesday | Totally Terrific Tuesday | Tickle My Tastebuds |  Tasty Tuesdays | Showcase Your Talent Thursday | FoodieFriDIY | Happiness is Homemade | Lou Lou Girls Fabulous Party

Cut-Out Sugar Cookies (Ramadan-themed)


Ramadan is one of the things I always look forward to every year. Not only because of the foods I might prepare, but because of the essence of love and unity around me. For the past couple of days, my mind was and still busy thinking and planning what foods I need to prepare. :D I spend time thinking not because I am planning to have this feast at home, but because I need something that can be consumed in a day or two – meaning, just a few servings. You see, when your stomach is empty for long hours, your mind is full of foods you want to eat as if you could eat everything you could think of. Most of the time, I want to eat this or that – all different from the previous days and it is not a good idea to stock the foods for long. I might end up throwing them and I don’t want that to happen.

Cut Out Cookies @ The Not So Creative Cook 3

During Ramadan, I also don’t bake frequently. I love sweets (you know that), but sweets have no enough space in my tummy. I always want to eat something filling like rice, pasta and all carbs I could think of. Most of time, I go for rice. Let’s see if I could for a lighter but filling ones this coming Ramadan. Knowing myself, I doubt it. :D

Also, during Ramadan, I don’t go out that much except when I want to go to the grocery. The sun is striking hot and I don’t think I will be able to have enough energy to the malls. That is why I already did whatever I wanted to do before Ramadan starts.

Cut Out Cookies @ The Not So Creative Cook 2

I went to the mall. I prepared something for the blog so even if I could not cook or bake a lot, I’d still be able to party with you, but will answer you when I break my fast. ;)

And because I am so excited for Ramadan, I made Ramadan-themed Cut-out Sugar Cookies. <3

Cut Out Cookies @ The Not So Creative Cook

Cut-out Sugar Cookies Recipe

For the Cookies:


  • 3 cups (375grams/13.23oz) all-purpose flour
  • ½ cup (112.5grams/3.97oz) white sugar
  • ½ tsp salt
  • ¾ tsp baking powder
  • ⅜ tsp baking soda
  • ½ tsp ground cinnamon
  • 12 tablespoons (170grams/ 6 oz) unsalted butter
  • 2 eggs, whisked together


In a large bowl, add your dry ingredients and mix. Add the butter and using a pastry mixer or your clean hands, mix until sandy. Add eggs and mix until combined. Form the dough into a disk, wrap in a cling film and let sit in the fridge for at least one hour. (The dough can be kept in the fridge up to three days.) When ready to bake, grease your cookie sheet or line it with parchment paper.

Preheat the oven to 375 F. Roll out the dough to 1/8 inch thickness on a lightly floured surface. Use your desired cookie cutter to cut the dough. (I used moon and star shapes for this to get Ramadan-themed cookies.)

Transfer to the prepared pan and bake for 12 minutes or until golden brown. Let cool to room temperature before putting the sugar icing.

For the Sugar Icing:


  • 3 cups icing sugar
  • 2 egg whites


Using a handheld mixer or your stand mixer with paddle attachment, beat egg whites until foamy. Add icing sugar and beat until glossy. Ice the sugar cookies, as desired.

You can divide them and add your preferred colors. You can also use the classic white and sprinkle them with colored-sparkling sugar.

I hope you like these cookies. Happy partying and I wish you all a happy weekend!

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I am sharing this at Fiesta Friday #72, hosted by the Amazing Angie, co-hosted by Naina and Quinn.

 I am also sharing these cutie cookies at



Meet New Bloggers #39

Happy Monday, Friends. How was your weekend? I hope you all had a wonderful weekend. As for me, its kinda exhausting, but I have managed somehow to watch few episodes of Arrow. I also did some baking which I will share with you very soon. :)

But you know why I am really here, yes? To bring you another set of awesome bloggers. ;)


Maple + Butter

Olivia is a lover of all homemade foods – may it be sweet or savoury. Like the others, she writes about her kitchen failures and experiments:

“I wanted to do this because I feel that it serves as an amazing reminder to both myself and anyone who aspires to be a great baker someday – that one bad dish does not define the quality of food you are capable of making!” 

I just love that last part. <3 Olivia, you are the maple + butter to my pancakes. Can I have few slices of your Browned Butter Brownies? :D

Goodness is Gorgeous

Stacey is a lover of food, wellness and natural health. After diagnosed with a rare illness called Vascular Ehlers Danlos Syndrome, she has been been learning to treat her body with kindness, including eating a plant based diet and gently exercising in the hope of staying well.

“This is a place where I aim to educate others on how to nourish yourself, a place where I share my recipes to show how easy it is to use whole and healthy ingredients to create all kinds of goodness that will love and nurture your body.”

I may not be health concious, but I know that healthy desserts is not always boring just like this very pretty No Bake Coffee and Walnut Cake.

Gluten Free Bakes and Bites

P has been diagnosed as Coeliac. She loves to eat and bake, and now revelling in learning this all over again as she adapts to a gluten free diet. She also wants to inspire others:

“If my experiences help any other gluten free dieters out there along the way, then that’s all the better!”

While P is insiring others, let me just enjoy this ‘Breggfast‘ of hers. ;)

A Cupcake for Love

Parvathy just started cooking when she found out that her husband is a complete foodie just like her. She loves baking, travelling and photography, too.

“Color, texture, aroma, quality, nutrition and the very experience of not just creating but also enjoying the feeling of sharing such a delightful journey is what food means to me.”

And speaking of aroma, this Indo/Chinese Style Chili Chicken makes me want to get a cup or two of rice right away. :D

Flavorful Bakes

From the blog name itself, you could say that Ranjana loves something flavourful and at the same time, she loves to bake.

“You could say that I am baking obsessed. I believe that nothing can replace the satisfaction of flipping that cake from its pan to realize that it has baked perfectly, to stand back and adore the cake that you painstakingly ‘decorated to perfection’ or savoring those baked samosas without the guilt that’s usually attached to them.”

Ranjana is a vegetarian, too. One of the dishes that caught my attention are these Vegan Zucchini Onion Fritters. Yum! :D


I hope you have time to visit these amazing blogs. Enjoy the week. ;)

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In My Kitchen – June 2015

I can’t believe how time flies to fast. It feels that it was just yesterday when I was writing my IMK – May 2015 post. Oh, well. Time flies when you’re having fun, yeah? Last month was full of ups and downs, but you have to get up and tell yourself that everything will be okay, eventually.

June makes me excited at some point considering that Ramadan is coming in about 10 days. For those who are not aware, Ramadan is the ninth month of the Islamic calendar where Muslims worldwide observe fasting from dawn till sunset. During this month, I don’t usually go out that much due to the hot weather. Gladly, I have made my last trip to the mall before Ramadan comes. :D

In my kitchen…

…was this mess while making my cut out cookies. I made it Ramadan-themed so I made these shapes.


Cut Out Cookies @ The Not So Creative Cook 2

In my kitchen…

…are these jars given by a friend of mine. It comes in box with 3 jars – 1 liter, 0.75 and 0.50.


And I have already used the other one to put Dates:


In my kitchen…

…are these, um, I forgot what are these. :D I got these free from cans of Nestle condensed milk. I found them adorable, so I took them home with me. :)

IMG_0327In my kitchen…

…are these tea towels which I thought I would not buy. I returned to the shop thrice and just looked at these. Maybe checking if its still available?? I don’t know. But something tells me that I have to come back for the fourth time and bring these with me. So, I obeyed. :DIMG_0329

In my kitchen…

…is this individual tea tin. And this, my friends, did not need thinking. I just took it as soon as I saw it. It’s like love at first sight. <3


In my kitchen…

…is this pizza crisper which my friend gave me. She likes thin crust pizza and she got this for me to make her a thin crust pizza. And of course, just because she knows that I would love this. :D


…which, by the way, this is the first thing I made (please forgive the photo – its not that photogenic)

Beef-y Pizza @ The Not So Creative Cook (1)

I hope you enjoyed peeking. Thanks to Celia @ Fig Jam and Lime Cordial, the mind behind In My Kitchen. Please join us before 10th of June and make sure to link it back to Celia.

Have a fabulous day to everyone.


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Chocolate Covered Oreo Overload Muffins

Chocolate Covered Oreo Overload Muffins-TNSCC2

Yipee! It’s Friday once again and I am so excited to be partying with you today. Plus, I am co-hosting with Laurie @ Ten Times Tea. This will be fun as this is Laurie’s first time to co-host – be good to her, okay? And as Angie always says, you can go wild on me.  Hmm, I am thinking of giving you half of your share. :P Just kidding, you can enjoy the Chocolate Covered Oreo Overload Muffins I brought for this week’s Fiesta Friday #71. Don’t worry about how others are getting theirs – I have many of them hiding somewhere Angie’s place. :D

One thing I could say that Laurie and I have in common – we are both carbohydrate monsters! So beware of you bringing carb-stuffs today. :D

Let’s get the party started. Link up by clicking the badge below and have fun! For new comers, please see the guidelines.

Welcome to Fiesta Friday #71


Do you have those moments when you want to make something, but it didn’t out as what you’ve expected? Or the photo you have taken did not even match with the name of your food?? I know. I know. Not all days, we are lucky.

I had extra heavy cream which I used with a recipe I can’t even remember.

Chocolate Covered Oreo Overload Muffins-TNSCC3

I Googled for recipes using heavy cream and I got many that I didn’t know which one of them I should make.

The light bulb above my head just turned on and I remembered the Oreo Overload Muffins I did before. And to give these muffins update, I topped them with chocolate icing. Sounds great, yeah? Well, they are great, but the photos did not prove that these muffins are overloaded with Oreos. I know I just sliced a muffin with very little Oreo pieces, but still, it didn’t prove what it’s supposed to be.

Chocolate Covered Oreo Overload Muffins-TNSCC2

After all the complaints I said, of course, I did enjoy every bite. As I said when I first published the recipe, these muffins are like Oreo milkshake in muffin form. Now, covered with chocolate icing. You would consider that as the chocolate syrup on your milkshake. :D

Chocolate Covered Oreo Overload Muffins Recipe


  • 2 cups flour
  • 1/2 cup sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 & 2/3 cups heavy cream
  • 1 cup chopped Oreos


  1. Preheat oven to 350 degrees and line one 12-cup muffin pan with paper liners.
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a large bowl, whisk together vegetable oil, egg, and cream.
  4. Pour wet ingredients over dry ingredients and stir with a big wooden spoon until just combined. Just before all the flour disappears, add chopped Oreos and stir.
  5. Bake for 15-20 minutes or until a toothpick comes out clean.
  6. Let cool in pan for a few minutes before carefully removing to wire rack to cool completely.
  7. Cover with chocolate icing (recipe below) and top with chopped/crushed Oreos.

For the Icing:


  • 2 ounces (2 squares) semisweet baking chocolate
  • 2 Tb coffee (I used coffee mixture: 1 ½ tbsp coffee + 2 tbsp hot water)
  • 5 to 6 Tb unsalted butter

Place the chocolate and coffee in the small pan, cover, and set in the larger pan of almost simmering water. Remove pans from heat and let chocolate melt for 5 minutes or so, until perfectly smooth. Lift chocolate pan out of the hot water, and beat in the butter a tablespoon at a time. Then beat over the ice and water until chocolate mixture has cooled to spreading consistency.

 I hope you enjoy. Happy Fiesta Friday! ;)


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Meet New Bloggers #38

Hello! Hello! How is everyone doing? I hope you are all okay and you had a lovely weekend.

Please forgive me for not being able to do the this last weekend as I was a little ill. More of that story on other post. In the meantime, I bring you another set of bloggers you could add to your friends. ;)


The Dairy Free Baker

“A lot of people who give up milk for any reason see it is as unavoidable that they will have to give up treats and favourite foods. I hope with this blog I can show people that it doesn’t have to be that way, and that things can be made dairy free and be just as tasty.”

I love the idea of having a blog with dairy-free recipes because it is great for lactose intolerant people or for those who doesn’t want to consume dairy products. I found this Lemon, Blueberry and Mint Loaf Cake so mouth-watering.

Cozy Eats 

“I am a lover of: tea, cats, lipstick, bulldogs, and food in general. You will find a lot of cozy, feel-good, seasonal, and fresh recipes here on my blog.”

Megan and I have something in common – the love for tea. And these bars of Gluten-Free Brownies with Raspberries and Walnuts are just perfect with tea.

Arugula and Amore

“This blog represents an initiative to be more artistic, to slow down, to share good food with friends and family and to learn Italian–all things I’ve said I’d like to do. So, I’m doing them. Arugula and Amore represents a year of taking more chances, taking more time and tasting more food…and wine.”

Mostly, you will see gluten-free recipes because of the husband. One of the gluten-free recipes she has is this Ultimate Fudgy Gluten Free Brownies.

Fock That’s Good

 “I am not an expert in food (who is?), but I do enjoy playing with flavours and creating exciting eats especially in this place we live, where certain ingredients are not always available.  I also love the amazing local market produce, and the way in which the food is cooked intrigues me.”

Jacqueline Fock also loves the comfort her kitchen gives her. She love her gadgets, too. Who doesn’t? :D I also love this Coconut, lentil & veg soup with turmeric & ginger chicken stock.

Beyond Fit Recipes

“I have always adored food, in every conceivable sense. Dinner parties at the cottage are one of my favourite things. There’s something miraculous about sharing a meal and time with friends. There’s something even more awe-inspiring that comes with being able to introduce them to heavenly dishes which are as medicinal as they are mouthwatering. I cherish being able share health and happiness, to demonstrate that the elimination of meat, dairy, sugar, gluten, processed foods, chemicals, flavourings and additives does not mean compromising on creation and flavour.”

Hanna’s story is very inspiring that you have to check it out yourself. You also have to check this Root Spaghetti with Artichoke Hearts. ;)


I hope you have time to visit these amazing blogs. Enjoy the week. ;)

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