Mango Upside Down Cake

The cake has beautifully absorbed the syrup which made it tastier. You will surely taste mangoes in every bite. 

Mango Upside Down Cake - TNSCC 1

When you are baking for a long time, you think that baking a simple upside down cake will not harm your few minutes relaxation. I was wrong…

It was one fine day when I finally decided to make upside down cake and of course, it’s a mango upside down cake.

While reading the recipe, I told myself “Okay, it is very easy. Nothing will go wrong.” So I prepared everything and when done, I placed the baking pan in the oven and turn on the timer. (Take note, I have the right oven temperature.) I sat down and went to my phone (Instagram-ing, of course!) then I smelled something:

Me: Hmmm, that smell! So sweet.

Cousin: Uh, more like burning.

Me: No,*sniffing* it’s sweet.

Cousin: Er, no! It’s burning!

Me: *left my phone and went to the kitchen* Oh my gosh! Open all the window!!! The oven is smoking!!

Mango Upside Down Cake - TNSCC 2

So I took out the baking pan – the caramel overflowed that caused the burning and smoke. I was just about to throw the unbaked cake:

Me: Ugh! So bad! I am going to throw this!

Cousin: Are you sure?

Me: *took a fork and took a small piece from the edges of the cake* Oh, it’s delicious! It’s a little sweet. Must be the sugar. But gosh, it is really good! But still, I cannot put this back inside.

Cousin: Why don’t you try baking them again on a lower heat?

So I put it back inside the oven and I was glad that I did. The cake was amazing – the cake has absorbed the syrup that gave the cake a sweeter taste and you will really taste the mangoes in every bite. I don’t think I can serve this with another sweet stuff like ice cream. For me, it is best with a cup of tea or black coffee.

Mango Upside Down Cake


For the topping:

  • 3 firm & ripe mangoes, peeled & sliced
  • 2 tbsp freshly squeezed lemon juice
  • 1/4 cup unsalted butter
  • 1/3 cup packed light brown sugar**

For the batter:

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1/2 cup unsalted butter, softened
  • ¾ cup white sugar
  • 2 large eggs
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1/3 cup yogurt
  • 1/2 mango puree*
For the topping:
  1. Peel the mangoes. Cut off each side and slice them lengthwise. For how many, it depends on you, but do not slice it too thick or thin. Place them in a bowl and drizzle lemon on top. Set aside.
  2. In a sauce pan over low heat, and butter until melted. Add in brown sugar. Without stirring, cook sugar and butter until it begins to caramelize.
  3. Spread the mixture on a 9 inch round baking pan, making sure to swirl it around to coat bottom of the pan. Add/arrange the sliced mangoes as per the design you like. Set aside while you prepare the batter.

For the batter:

  1. Preheat oven to 350 F.
  2. In a bowl, combine flour, baking powder and salt.
  3. In another bowl, add in softened butter and sugar. Using an electric mixer, beat for 5 minutes or until light and fluffy.
  4. While still beating, add in eggs and egg yolk one at a time. Then add in vanilla and yogurt.
  5. Switching to spatula, add in half of the dry ingredients. Carefully, mix.
  6. Add in mango puree* and mix.
  7. Add in remaining dry ingredients and mix until combined. Do not overmix.
  8. Carefully transfer the batter into the prepared pan, over the mango slices, making sure not to spoil your pattern.
  9. Bake for 45-50 minutes or until toothpick inserted in the middle comes out clean.
  10. Remove from the oven and let cool on a wire rack for 10 minutes.
  11. Unmold the cake by running a knife along the edges of the pan and invert into a larger plate to continue cooling.
  12. Serve warm or at room temperature.


* You can use concentrated mango juice instead of mango puree.

** It is better to use light brown sugar as stated in the source recipe. I used the regular one, or maybe the dark one, I cannot remember.😦

Source recipe: Sunshiny Mango Upside Down Cake by From Brazil to You

Mango Upside Down Cake - TNSCC 3

I am taking this over at Fiesta Friday #132. Thanks to AngieSandy and Nancy.

Happy Fiesta Friday!

Wishing you all a lovely weekend! 


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Custard Cake

Layers of caramel, custard and vanilla sponge cake – so deliciously sweet!

Custard Cake - TNSCC 3

It is very nice how things bring back childhood memories.

I don’t have much childhood memories when it comes to playing under the rain or with my playmates/school mates. One thing I can tell you – I can still remember my favorite foods when I was a kid… and believe me, even how they tasted.

I remember one time I sent a message to my kindergarten best friend (and was also my neighbor) and asked her if she remembered the brand of the biscuit I always had as my snack along with chocolate drink. She said it was decades ago and can’t remember the name, even how it looked back then.

One of my favorites when I was a child is custard cake. It is a cake with layers of vanilla sponge cake, flan and caramel. Back then, since we were just getting it from a bakery, the custard was very thin. I remember that I used to take all custard and left the cake all behind. I think my Mom always suspected it was all me, every single time.😀

Custard Cake - TNSCC 2

When I started baking, custard cake was in the list. Since I was a hesitant to tweak a recipe with thin custard, I did not proceed. I waited for the right time until I saw this recipe. I think I turned off the oven earlier that I did not get that 100% firm custard, but my gosh, I really loved it.

Every bite brought back those childhood memories I had when I was with my Mom enjoying the store-bought custard cake. I am sure she is very proud of me (from up there) now that I can make one of the cakes we used to enjoy together.

Custard Cake - TNSCC 1

I hope you can try the recipe and let me know.🙂

Custard Cake


For the caramel:

  • 1 cup sugar
  • ¾ cup water

For the custard:

  • 6 eggs
  • 1 cup condensed milk
  • 1 cup whole milk
  • ¼ cup white sugar
  • ¼ tsp vanilla extract

For the cake:

  • 3 egg yolks
  • 2 tbsp white sugar
  • ¾ cake flour
  • ½ tsp baking powder
  • ¼ cup whole milk
  • For the meringue: 3 egg whites + 2 tbsp white sugar


Prepare ramekins (or 8×8 baking pan). Also needed: larger baking pan that can hold your ramekins (or 8×8 baking pan)

For the caramel:

  1. In a small sauce pan with medium heat, add sugar and water. Do not stir.
  2. Cook until it caramelizes or turns amber. Immediately pour and divide to the ramekins (or baking pan). Let it cool down.

For the custard:

  1. In a bowl, place all ingredients for the custard. Add sugar until completely dissolved. Gently mix all ingredients.
  2. Using a strainer, pour this mixture over the baking pan with caramel. Set aside.

For the cake:

  1. In a bowl, sift together cake flour and baking powder.
  2. In another bowl, add in 2 tbsp white sugar and egg yolk. Beat for 2-3 minutes or until the beater creates a ribbon when lifted.
  3. Alternately add the flour mixture and milk, mixing after each addition. Mix until well combined.
  4. For the meringue: In another bowl, place egg whites and beat until foamy. Gradually add 2 tbsp of white sugar while beating. Beat until stiff peaks form.
  5. Carefully mix the egg yolk mixture and meringue (egg white mixture) by doing the cut and fold technique. You can do this by dividing both mixture into two and mix them alternately, scraping the bottom of the bowl.
  6. Now you mix the egg yolk and egg white mixtures together. Remember that the reason you beat the egg white to stiff peaks is to create all those tiny air bubbles. It is these bubbles that will give volume and the light texture to your cake. Work carefully so as not to break them.
  7. Add half of the egg white mixture to the egg yolk mixture and, using a rubber scraper and the cut and fold technique, blend the two mixtures together. Remember to scrape the sides and bottom of the bowl.
  8. Place this mixture over the top of the custard, making sure to seal all the edges so the custard won’t spill out from the baking pan while baking.
  9. Place the ramekins or the cake pan in a larger pan half-filled with hot water. Bake for 50 minutes or until the toothpick inserted at the center of the cake comes out clean.
  10. Remove the pan from the oven and transfer the ramekins (or baking pan) to a cooling rack. Cool completely. When cooled completely, place in the fridge.
  11. To serve, invert the ramekins to a serving plate. Be careful, the caramel might spill.

Source recipe: Perfect Custard Cake by Casa Veneracion

I hope that doesn’t sound complicated and I hope my friends at Fiesta Friday #131 will love this. Thanks to our ladies – Angie, Laura and Su.

Happy Fiesta Friday! 


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Spicy Tomato Eggs

A healthy comfort food that’s delicious, spicy and filling. It’s very easy and quick to make, too. 

Spicy Tomato Eggs - TNSCC 2

Last week, my boss asked me to do my most hated thing at work- FILING! I dislike filing stuffs more than I dislike cinnamon (does it have to be all food-related?). I didn’t have any choice, but to comply. I was started doing my thing when my colleague arrived with her kids. The 13-year old girl told me filing is very easy:

The 13-year old girl: Hey, what are you doing? Why all these folders on the floor?

Me: The boss asked me to file all these stuffs and your Mom knows I hate filing.

The 13-year old girl: Really? Filing is really easy. See, in my room, I have so many papers like you. They are filed according to subjects. 

Me: See, I also know how to file. I take the papers and stuff them inside the office cupboard.

And everybody laughed.

After our conversation, I started thinking “What if I just imagine my office files as subjects? Maybe I’d be better at it.” I still haven’t finished what I started, but I am getting there.😉

Filing those loads of papers was not an easy task for me that it slowly drained my battery. During such times, all I can do after a tiring day at work is to prepare something comforting, easy and quick. Well, not a “5-minute quick”… it’s longer than that, but not too long.

Comfort food doesn’t have to be sweets all the time (Is this me talking?), pasta and all those big burgers and cups of rice… sometimes, it can just be as simple and this Spicy Tomato Eggs. Of course, egg should be one of my comfort foods.😛

Spicy Tomato Eggs - TNSCC 1

I love dish that’s tomato-base, so I loved this dish a lot. I love how the chickpeas give texture to the dish, which I am sure dried (and soaked) chickpeas is better than the canned one. This is best served warm and with toasted bread. I hope you will love it.

Spicy Tomato Eggs


  • 1 tbsp olive oil
  • 1 large onion, finely diced
  • 2 garlic cloves, minced
  • 1 tsp smoked paprika
  • 3 tbsp harissa
  • 2 x 400g canned plum tomatoes
  • Handful of coriander, roughly chopped
  • 2-4 eggs
  • 400g canned chickpeas
  • Salt and pepper, to taste
  • Toasted bread, to serve


  1. In a deep skillet with medium heat, add in olive oil.
  2. Sauté onion and garlic until fragrant.
  3. Add in smoked paprika.
  4. Add in canned tomatoes. Mash plum tomatoes with fork.
  5. Add in harissa paste.
  6. Add in chickpeas.
  7. Simmer on low for 10 minutes.
  8. Add in some of the coriander leaves, reserve some for garnish.
  9. Using the back of the ladle, create wells for the eggs. Crack one egg over the ladle and carefully, remove the ladle, leaving the egg on the well. You can create until 4 wells.
  10. Season each egg with salt and pepper.
  11. Put the lid on and cook the eggs for 2 minutes or until the white is cooked, but the yolk is still soft.
  12. Garnish with the remaining coriander leaves.
  13. Serve with toasted bread.

Source recipe: Spicy Tomato Eggs by Donal Skehan

I am late at this week’s Fiesta Friday # 130, but I am bringing something I know you will all love.😀 Thanks to our co-hosts this week, Aunt Juju and Petra. Thanks also to our lovely lady, Angie.

Have a fun weekend to all. Happy Fiesta Friday!


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Guest Post @ Su’S Healthy Living: Roasted Eggplant Fan

I am really delightful to be doing another guest post for someone who is on a “nice side”.😀 I love being invited by our vegetarian/vegan friends so I could leave my sweet tooth behind and eat and make something healthy.

Today, I am so happy to tell you that Su @ Su’s Healthy Living invited me to do a guest post for her. Unlike the first time I was invited, I am a little confident this time due to the food explorations I already did. Now, I know more veggie recipes which I am planning to make and share them with all of you.

Su is such a talented woman and an amazing friend. She has so many recipes that had me drooling.😀 I am sure most of you knows her already, but for those who are not, please visit her blog, Su’s Healthy Living for more inspirations.😉

For today’s guest post, I did Roasted Eggplant Fan which I really loved! I served it with lemon-tahini sauce and more feta cheese! That was a perfect food marriage, I tell you! For the recipe, please visit my guest post at Su’s Healthy Living.

Roasted Eggplant Fan - TNSCC 3

Thanks for being with me today. Please don’t forget to spread some smile today.😀❤

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Marble Chiffon Cake

Classic chiffon cake marbled with chocolate flavored – light as air, fluffy, tastes incredibly divine

Marble Chiffon Cake - TNSCC 2

It is really nice to have long time friends that even you don’t see each other or talk to each other that often, it feels like just yesterday. Also, what lovely about having long time, close friends is you get the chance to talk about your high school days and all those silly stuffs you did back then. For the times we always meet, we always talk about how we make our teachers crazily mad.

When we were in high school, my friend was told by one of our teachers that she will be dropped from her homeroom class and my friend was like “how can you drop me from your homeroom class when I don’t even belong there?”😀

Also, during my last year in high school, we were asked to fall in line under the heat of the sun before we go to our Physics class. I cannot remember why our teacher was very mad at our class section, but I guess we were all punished for the mistake of our classmates. In the same class, me and my other 3 classmates (two of them are my long time friends) were sitting next to each other. We are were having the same handwriting and teachers always suspected that only one of us makes the assignments and answers the quizzes. We were once separated, but one of the teachers was surprised to see that our handwriting stayed the same.😛

There are so many fun and happy memories to talk about. We are friends for almost 20 years. It is crazy how topics have changed from our school days to ‘signs of aging’. Though we are not that ‘young’ to do the things we do before, there are things that cannot be changed. Our friendship and the memories we have shared.

This also happens with our blogging friends, we may not know each other personally, but I know for sure that we have special bond and we have built memories.❤

Okay, enough of the long, dramatic entrance and time to partayyyy!!! And hey y’all, I am co-hosting with Colleen @ Faith, Hope, Love & Luck. Thanks again for the opportunity darling, Angie!

Join by linking up to Fiesta Friday #129. See you there!

And of course, one of the things that I am sure will stay for a long time, is my love for chiffon cake. I hope you’ll love this simple, yet delicious cake.

Marble Chiffon Cake - TNSCC 3

Chiffon cake was a childhood favorite and this was the most suggested cake to bring during our school parties. The old school vanilla chiffon cake is now marbled with a chocolate flavor. The airy and fluffy texture is just the same – just an additional chocolate flavor which will make the vanilla and chocolate lover swoon.😉

Marble Chiffon Cake


  • 8 egg yolks, room temperature
  • 1/2 cup sugar
  • 100 ml oil
  • 100 ml milk
  • 1 tsp vanilla extract
  • 150g cake flour (or cake flour substitute)
  • 1/4 tsp salt

For the meringue

  • 8 egg whites
  • 1/2 cup sugar
  • 1/2 tsp cream of tartar

To make the chocolate flavor:

  • 2 tbsp of cocoa powder


  1. In a bowl, add cake flour and salt. Set aside.
  2. In another bowl, combine egg yolks and sugar. Beat until pale yellow.
  3. Add in oil. Mix until well combined.
  4. Add in milk and vanilla extract.
  5. While beating lightly, add in cake flour mixture. Set aside.

For the meringue:

  1. In a bowl, beat egg whites until frothy.
  2. Add in cream of tartar until soft peaks.
  3. Gradually add the sugar until stiff peaks is reached (about 10 minutes). You will know that the meringue is ready when you turn the bowl upside down, the meringue doesn’t fall or move.

Mixing the yolk mixture and the meringue:

  1. Dividing the meringue into five, add it to the yolk mixture by doing the cut and fold technique.

To make the chocolate flavor:

  1. Take half of the mixture and add in 2 tbsp of cocoa powder.
  2. Again, do the cut and fold technique to mix.

Preparing the batter for baking:

  1. In an ungreased tube pan, alternately place the plain and chocolate batter. When all batter are finished, take a spatula and swirl it around the batter to create a marble effect.
  2. Bake for 330F for 60-65 minutes or until toothpick in the middle comes out clean.
  3. Invert the tube pan (so the chiffon cake would not sink) and let it cool completely.
  4. To remove the chiffon cake from the pan, run knife on the sides of the cake.
  5. Transfer to a serving plate.

Source recipe: Marble Chiffon Cake by Sweet Ambitions


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Meet ‘New Bloggers’ #50

Meet New Friends 4

The Fare Sage

Lis loved food since she was young. She studied patisserie and general catering. Her passion for food was never gone and developed over time. She also believes that good food doesn’t need to be complicated or time consuming (in which I also agree with her).

I am glad that Lis stopped by my blog that led me to finding her and these delicious Triple Chocolate Raspberry Brownie Muffins.

Travelling Twin Bakers

Georgia and Ashley are fraternal twins who love baking and travelling. They started this blog to share their bakes and travels and also to inspire us and for us to inspire them in return. They love cookies, too, (like me!) that if you give them cookies, it’s a sure thing that you’d make the twin very much happy.😀 And since we are cookie monsters, it is time for me to try this Deep Dish Chocolate Chip Cookie.

Oh! Sweet Citrus

Bhavita was greatly influenced by her mother, grandmother and mother-in-law. Her biggest critics are her husband and her little boy. She moved from place to place and loves travelling which contributed a lot of knowledge about food. She admits that clothes shopping gives her headache, but not food.😀 Not only she shares amazing recipes, but mouth-watering photos, too. Look at these Potato, Pea & Mint Fritters with Quail Eggs. Those quail eggs are so cute.😀

planty mcplantface

Katie spends most of her time thinking about food. She loved everything in the food group. What made her move to foods based on grains, starches, fruits and veggies is the environmental impact of some foods we put into our body. She is not only sharing delicious recipes, but also money-saving hacks like this 5 Money-Saving Vegan Hacks. And you know I will not go without checking out her recipes.😀 Check this Nourishing store-cupboard sweet potato curry – I am drooling!

Emily Entertains

Emily was also influenced by her grandmothers (just like some us🙂 ) and she has learned so many things from them. She has always loved her time in the kitchen and a long time spent in the kitchen is definitely something Emily enjoys. Emily just started her blog this month, but I was instantly impressed with her pretty Lemon Strawberry Cheesecake.

I hope you say hello to these bloggers. Give them a wave by liking their posts or shake their hands by commenting on some of their posts. But you can also show you love to them by following their blogs. You follow their blogs = you gain new friends and a bonus of lifetime free delicious recipes! What do you say about that?😀

And to my new found bloggers and friends, I am inviting you to join this wonderful virtual party (if you have not yet joined us) called Fiesta Friday with so much lovely, gorgeous people. In this party, we don’t just drop our sweets and savouries, we have lots of chitchats and lots of fun! I hope you could join us! You can find the rules and guidelines in the Fiesta Friday link. See you there!

Wishing you a week full of smiles and awesomeness!😀😀😀


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Bibimbap (Korean Mixed Rice)

Spicy Korean mixed rice with seasoned veggies, meat and sunny side up eggs

Bibimbap - TNSCC 9

I think it is normal to talk to yourself. Am I right? I’ve read in an article that it helps you concentrate and focus on what you are doing, which in my experience, I could vouch for that. But do you think it is still normal to talk to non-living things like shoes, plates, cupboards, books, and many many others food?

Bibimbap - TNSCC 6

It was that time when the sun was very much angry that it caused too much light to the corner where I take my photos. I was very excited to take photos and I even tried to talk to the food, but it said, it can’t do what I asked for. So I have to switch from the actual camera to phone camera, checking which one looks better. I didn’t have a choice but to use photos from both device.

Bibimbap - TNSCC 7

I begged the food to look happy, but I don’t think it listened to me. I changed props multiple times, but I did not win. But my tummy did! And that is the most important thing, yes?

Bibimbap is very popular and one of Korea’s signature dishes. Bibimbap litellary means “mixed rice”. It is served in a bowl (sometimes a hot stone bowl called “Dolsot”) with seasoned/sauteed veggies, meat, delicious Bibimbap sauce and with sunny side up egg on the top.

Gochujang, a Korean hot pepper paste is a crucial part of making the Bibimbap sauce. It can be found in a Korean grocery store or the Asian section from your local grocery.

Bibimbap is not a complicated dish to make, but it is time consuming because you have to prepare/cook your veggies one by one in order not to mix the colors. Bibimpab is all about “presentation” according to one of the cooking videos I have seen. So you have to separate the veggies having the same color to sit next to each other.

Bibimbap - TNSCC 5

But does it  matter? I mean you have to mix them at the end, right?

Then again, it’s all about presentation.

Oh, whatever!

Let’s just eat. Shall we?

In this recipe, I made just very little adjustments and you will notice you will be directed to the source’s seasoned spinach and bean sprouts.

Bibimbap - TNSCC 8


For the Bibimbap sauce:

  • 2 tbsp gochujang
  • ½ tbsp sesame oil
  • 1 tbsp brown sugar
  • 1 tbsp water
  • 1 tbsp roasted sesame seeds
  • 1 tsp white vinegar
  • 1 tsp minced garlic

For the meat:

  • 100g ground beef (or cut small and thin)
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp brown sugar
  • 1/4 tsp garlic, minced



For the Bibimbap sauce:

  1. In an small bowl, mix all the ingredients for the sauce and set aside until ready to use.

For the meat:

  1. In another bowl, mix all the ingredients for the meat. Let it marinate for at least 1 hour.
  2. In a pan, add cooking oil and cook the beef for about 3 to 5 minutes. Do not overcook.


  1. In a pan, add cooking oil. When hot, add julienned carrots and 1/4 salt. Cook for about 2 minutes and set aside.
  2. Again add cooking oil to the pan and add bell peppers and 1/4 salt. Cook until soft.
  3. Finally, fry your sunny side up eggs.
  4. In your individual bowl, add rice in the middle, the meat, sauce and veggies in the sides, and egg on top of the rice.
  5. Mix everything and dig in!

Source recipe: Bibimbap by My Korean Kitchen

I hope you enjoy this as much as I did.

Happy Fiesta Friday, party people! 

We are all co-hosting this week’s Fiesta Friday #128. That mean’s voting time! Yay! Make sure to come back to vote.

Wishing you all a blessed week ahead and don’t forget to smile.😀

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Meet ‘New Bloggers’ #49

I can’t believe I haven’t done this series for a very, very long time and I feel awful. I know there are many new and good blogs out there, but I don’t know why I can’t find some to share every week. Maybe I am not looking harder?

Anyway, I am back with new set of friends for you to meet and say ‘hi’.🙂

Meet New Friends 4

Lazy Mom Cooking

Although she calls herself lazy mom, our new friend here is also willing to do some difficult recipes as well to put a smile on her loved ones. She also cooks from scratch and doesn’t approve instant mixes/ingredients. And I am happy that she doesn’t because homemade peanut sauce is more delicious than store-bought. I really love peanut sauce and I am drooling over this.

Blissful Bites

Although I am a sweet tooth, I’d love to read about healthy lifestyles and recipes. Good thing, Haley is here to help me/us.

Haley loves athletics and she was inspired to create healthy recipes in order for her to cater her active lifestyle. And as I said, healthy doesn’t have to be boring. Just look at this Sweet Potato Noodles & Creamy Cashew Sauce. I think it’s time for me to get a new spiralizer.

Rou’s Sweet Corner

Rou proves that you don’t have to be coming from a family who loves to bake to love or start baking. And I agree with her. In her blog, you will find something for everyone – sweet tooth or not.😉 She shares recipes depending on her cravings and mood. I am glad that she shared this 10-Minute Glazed Doughnut Holes as everything quick is one of the bests.

Tolley Bakes

Hannah has always loved cookbooks as well as her Mom’s typewritten recipes. Now, it is her turn to write recipe not only to share with her loved ones, but also to us. She also loves photography, thus, her photos will make us crave for more.😛 Cardamom Chocolate Brioche Rolls with my cup of coffee.

Burgers and Brownies

Just the blog name alone makes me want to take them from the screen and eat!😀 Like Nyeree & Marlon, I am also forever in search of the best burger and brownies. Nyeree & Marlon finally started their blog and I am happy that they did. And it’s really hot outside and I could use a glass of this Peppermint Iced Latte.

I hope you say hello to these bloggers. Give them a wave by liking their posts or shake their hands by commenting on some of their posts. But you can also show you love to them by following their blogs. You follow their blogs = you gain new friends and a bonus of lifetime free delicious recipes! What do you say about that?😀

And to my new found bloggers and friends, I am inviting you to join this wonderful virtual party (if you have not yet joined us) called Fiesta Friday with so much lovely, gorgeous people. In this party, we don’t just drop our sweets and savouries, we have lots of chitchats and lots of fun! I hope you could join us! You can find the rules and guidelines in the Fiesta Friday link. See you there!

Wishing you a week full of smiles and awesomeness!😀😀😀


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Graham Tiramisu

Tiramisu using graham crackers is just as fantastic as the traditional one

Graham Tiramisu - The Not So Creative Cook 2


You still remember me?😀

I feel that I’ve been gone for a very long time. But I am not, right?

I was stuck in the middle of work and life. Though I have recipes to write about, my mind was not in a condition to think of anything other than paper works and stuffs about life. Given the kind of person that I am who wants to finish everything in a specific period of time, I ended up stressing myself too hard. It’s only me to blame, I know. I am trying my best to change that, believe me.

Anyway, I am back with a dessert. Well, what else would you expect from me?😛 But this one needs no baking. Wohooo! Who doesn’t love no-bake desserts?

In this Tiramisu, I used graham crackers instead of lady fingers because I really love the biscuit to be thin so I could enjoy the cream more.😉 The result was fantastic!

Graham Tiramisu - The Not So Creative Cook

Graham Tiramisu


  • Graham crackers*
  • 1/2 cup strong coffee, at room temperature**

For the Tiramisu:

  • 4 egg yolks
  • ⅓ cup sugar
  • ⅓ tsp vanilla extract
  • 1 cup mascarpone cheese, at room temperature
  • ½ cup heavy whipping cream
  • cocoa powder, for topping


  1. Prepare a strong coffee. Set aside.
  2. Prepare an 8×8 dish/container.
  3. Place the egg yolks and sugar in the heatproof bowl, and whisk together until they become pale yellow. Set a heatproof bowl on top of a saucepan of simmering water, making sure the water doesn’t touch the bottom of the bowl. Cook on low, stirring and whisking constantly, until the mixture thickens and forms a ribbon trail on the surface when the whisk is lifted (for about 5-7 minutes). Remove from the heat and let cool COMPLETELY. Whisk in vanilla.
  4. In another bowl, beat the whipping cream until soft peaks form. Gently mix the mascarpone cheese.
  5. Add the yolk-sugar mixture to the cheese mixture, gently fold.

Assembling the Graham Tiramisu:

  1. Place couple sheets of graham crackers on the bottom of your dish/container. Using a pastry brush, brush tops of graham crackers with coffee until they are saturated. Pour tiramisu mixture on top and spread evenly with a spatula.
  2. Place again couple sheets of graham, brush with coffee, and spread tiramisu mixture on top.
  3. Repeat until you finish your desire height of your tiramisu.
  4. Sprinkle with cocoa powder. Cover with plastic wrap and refrigerate at least 1 hour.


* It depends on how many you can use. I finished more or less 30 sheets of graham crackers.

**Dissolve ½ tbsp. coffee in ½ cup (125ml) warm water, then cool completely.

I hope you enjoy this as much as I did.

Now, come over at Fiesta Friday #127 to enjoy this delicious dessert. Thanks to our lovely host, Angie and also to our co-hosts this week, Suzanne and Jess.

Happy Fiesta Friday! 

Wishing you all a blessed weekend and don’t forget to smile.😀

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