Quick Teriyaki Ground Beef

Ground beef with homemade teriyaki sauce – perfect pair for that white rice on your lunch box. 

I am at work today and I feel REALLY sleepy.

It’s not that I haven’t had enough sleep. I slept for 7 hours last night.  I am getting about 6-7 hours of sleep every night. Or is it not enough?

I guess it is just very difficult to convince yourself to get up during work days. Well, except for pay day! 😀 Can you feel me?

During these times, the only thing that could make my time move is write down my  activities for the coming weekend. I always end up writing too many that makes me regret after getting too exhausted. Same story the last time, eh? Yeah! Welcome to my life!

When I end up writing too many clothes to iron (don’t ask, I love ironing clothes), I choose quick and easy recipes. But when you make your own sauce, is it considered quick and easy?? I am feeling confused now. Anyway, the reasons of making my own teriyaki sauce: (1) for me, the store-bought ones are too salty; (2) I want a sauce which I can control the thickness or thinness; and (3) I want to use the remaining sauce for something else. I ended up following Deborah’s Homemade Teriyaki Sauce and it was amazing – I could drink the sauce itself. 😀 Good thing about this  sauce is you can make it ahead of time, keep inside the fridge even for two weeks. When want to make something teriyaki, just get out that amazing sauce and you’re ready. That’s when the quick one comes in. And that’s when this quick teriyaki ground beef enters the story.

I was looking for something easy and quick for the lunch box and ground beef recipes came to mind. I love sweet stuff… that’s the teriyaki sauce. Combine them together with onion, garlic and ginger – fabulous, fabulous recipe! Just add salt and pepper before taking out from the flame and you have something delicious to top your white rice!

…and that was two days ago! Good thing that today is Friday and you know that Friday is not a boring day and no reason to be sleepy at all since I am partying with all you and I have a fun job to do – that is co-hosting this week’s Fiesta Friday # 172 with an amazing friend Su @ Su’s Healthy Living. Well, if you still haven’t met her, it is best to head on to her blog to see her lovely recipes.

Please do join us by clicking the image below and do not forget to mention in your post that you are linking up to Fiesta Friday party so you can be selected for the feature. And please, please be nice and polite by saying “hi” to our host, Angie, to your co-hosts and to some (if not all) party goers. Besides, this is a party. So bring out that chatter in you. 😉

Teriyaki Ground Beef

This recipe is good for 2-3 servings. Double the recipe if desired.

Ingredients:

  • 250g ground beef
  • 2 large cloves garlic, minced
  • 1 onion, chopped
  • 1 tsp ginger, grated
  • 1 tbsp olive oil
  • 1/4 cup teriyaki sauce (recipe below)*
  • Spring onions, sliced, to garnish

Instructions:

  1. In a skillet, saute garlic, onions and ginger in oil.
  2. Add ground beef while breaking into smaller pieces. Cook for 7 minutes.
  3. Add in teriyaki sauce and cook for another 3 minutes. Adjust seasoning if required.
  4. Serve with hot white rice and garnish with spring onions.

Note:

You can use store-bought teriyaki sauce and adjust the seasoning at the near end of cooking. 

Homemade Teriyaki Sauce:

(adapted from Deborah @ Taste and Tell Blog)

Ingredients

  • 1 cup water
  • 6 tablespoons packed brown sugar
  • ¼ + 1 tbsp cup soy sauce
  • 1-2 tbsp honey
  • 1 large clove of garlic, finely minced
  • ½ tsp ground ginger

For the cornstarch slurry:

  • 2 tsp cornstarch
  • ¼ cup water, room temperature

Instructions

  1. In saucepan with medium heat, combine everything except for the ingredients for cornstarch slurry. Cook just until heated.
  2. In a small bowl, combine cornstarch and ¼ cup water. Stir until dissolved. Add this mixture to the saucepan.
  3. Cook until you reach your desired thickness.
  4. Adjust seasoning if needed.

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{Whole30} Sheet Pan Chicken Fajitas

A one-pan dish that’s absolutely going to be a hit. This can be eaten as is, as a salad or with tortillas. The choice is endless. 

Sheet Pan Fajita 3

I love reading anything about zodiac signs, especially my zodiac sign, Libra. As a Libran, I always try my best to stay in between. I always try my best to be fair and balanced. I am not sure if I am successful at other things, but when it comes to take a rest or be an energizer bunny, I will disagree. I am a person who likes to do everything at once and take a break when I have checked off everything on the list. When I get too exhausted, I always promise myself that I would take a break and relax on the next weekend. The next day, I do my list. Again, I complain that I am too tired and make promises to myself. And you know what’s next… The cycle always like that…

When my life gets a little complicated like that, which is most of the time, I always go for easy recipes like this one:

Sheet Pan Fajita 4

Sheet Pan Chicken Fajitas is one easiest recipe I have enjoyed during the first month of Whole30. You just throw everything in a bowl, transfer to the sheet pan and roast. You can even combine everything in a sheet pan to remove that bowl from your sink. I have cooked this few times and I have enjoyed this alone and as a salad. The dressing? Do I have to answer that? Can you guess? 😀

Sheet Pan Fajita 1

Yes, tahini-harissa sauce! Oh, my! I don’t think I’ll get fed up of that sauce! The chicken fajitas is super delicious as is, but with that sauce, I am in heaven!

I hope you’d try this and will enjoy as much as I did.

I am sharing this delicious and healthy meal with my friends at Fiesta Friday #171. No co-hosts for this week so please let us leave comments on everyone’s posts. 😉 And come back to vote. Happy Fiesta Friday!!

Sheet Pan Chicken Fajitas

Ingredients:

  • 500g chicken breast, sliced into ½ inch thickness
  • 1 of each yellow, red and green bell peppers, sliced
  • 1 onion, sliced
  • 2 tbsp EV olive oil
  • 1 tsp salt
  • ½ tsp freshly grounded black pepper
  • 1 tsp hot smoked paprika*
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp cumin
  • Lime, to drizzle and garnish
  • Fresh coriander, to garnish

Instructions:

  1. Preheat oven to 425 F. Prepare a baking sheet greased with olive oil spray.
  2. In a large bowl, combine all the ingredients except lime and coriander. Give it a good mix.
  3. Place in the prepared baking sheet.
  4. Roast for about 20 minutes or until chicken is cooked. (Optional: After roasting, broil for about 2 minutes to get those chicken and veggies a perfect char-color)
  5. Squeeze lime juice and garnish with coriander just before digging in.

Note:

I served this with salad, but this can be enjoyed with warm tortillas and all the fix-ins you love. I was following the Whole30 rules, so no to tortillas.

Source recipe: Sheet Pan Chicken Fajitas by No. 2 Pencil

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Homemade Mayonnaise

Homemade mayonnaise is not as complicated as you thought. It is really easy to make, super smooth and delicious. It’s healthier than the store-bought ones. 

There’s nothing more delicious than a homemade mayonnaise.

I’ve been telling myself to make mayonnaise at home. I’ve read reviews about failures and being upset about it. Oh, wait… I’ve tried making garlic mayonnaise myself long, long ago and it was a bad idea. After that, I’ve deleted the idea of homemade mayonnaise from my system.

Following Whole30 rules changed everything. I had two choices – read labels of all jars of mayonnaise from the store to see if there is something Whole30 compliant or make my own. I chose the second one. According to the tips I’ve read when you want to make your own mayonnaise, you have to bear in mind these two – use good quality extra light olive oil and you have to pour the olive oil thru the food processor’s mouth VERY slowly (that’s when you are using food processor). I don’t have a problem with the first one. The second one? I thought it was very boring. I needed something to do while pouring the oil, but I thought I need to focus. Okay, I took the boring job.

It was indeed a boring job, but the result was fantastic. The mayonnaise came out really smooth and delicious. I never missed the usual mayonnaise I am getting from the store. Apart from it’s delicious, it’s also healthier than store-bought ones.

I hope my Fiesta Friday Friends would love this one as I am taking this to this week’s Fiesta Friday #170, a party created by our lovely Angie. Our co-hosts this week are Monika and Sue.

Homemade Mayonnaise

Whole30 Mayonnaise

Ingredients:

  • 1 ¼ cup extra light olive oil, divided (I used this brand)
  • 1 egg, room temperature and good one
  • ¼ teaspoon mustard powder
  • ½ teaspoon salt
  • 1-2 tbsp freshly squeezed lemon juice

Instructions:

  1. In your food processor, combine egg, ¼ cup extra light olive oil, mustard powder and salt. Mix well.
  2. Turn on the food processor on the lowest speed. While it is running, very slowly drizzle 1 cup of extra light olive oil. This may take some time, but it works.
  3. After adding all remaining oil and the mixture has emulsified, remove the blade from the food processor. Add lemon juice one at a time and gently mix with a spoon. (Please note that while adding lemon juice, the mixture becomes thinner.)

Source recipe: Whole 30 Mayo

Enjoy your weekend, people! Happy Fiesta Friday!💃🏻

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Chocolate Tablea Cake

Moist and soft chocolate cake made with tablea powder, filled with sweet custard filling and topped with slightly bitter chocolate frosting

Chocolate Tablea Cake 3

There are two reasons why I don’t make cakes often.

First, because it is time consuming for me as I have only one round baking pan. The scene is I always wait for the first layer to be done and cooled a little before I can place the next layer inside the oven. I know I can buy another round pan, but I don’t want to (read: exploding kitchen cupboards).

Second, I am bad at decorating cakes. If I do insist on decorating a cake, I always end up either laughing or disappointed at how my cake looks like.

The first chocolate cake I have made was filled with chocolate and I placed large marshmallows on the center edges that they looked like teeth. You know what I mean? The next ones were amazing because I just topped them with the lonely chocolate frosting. The recent one, though, I am not sure to feel disappointed or not.

My blog turned 4 on April 23 and I felt that I needed to make up for last year’s forgotten blogiversary. I’ve thought of making a chocolate cake topped with chocolate decorations and candles. You can say that it didn’t turn out the way I wanted it to be.

Chocolate Tablea Cake 1

I made a mistake in the batter itself – the batter was full of lumps. It looked like cookies and cream. Let me blame the evaporated milk: it did not tell me that I need to warm it. The cake turned our perfect, though. I was relived. I slept and decided to give myself a break and make the filling and frosting the next day. The texture of the filling was okay, but I placed the full frosting on top of the bottom layer which caused the first layer to slide a bit when sliced. And that’s me overdoing things… again! Let me give you a good reason: I don’t want to have filling leftover. Accepted? The chocolate frosting did not bring a lot of trouble. I just ran out of evaporated milk and so lazy to buy another can, so I just wished everything will be fine. Hmm, the chocolate decoration almost took my sanity away! I am sure I made a terrible mistake that they melted when I was holding them to place on top of the cake. What did I do wrong? No clue!

I was hesitant to share this, but the taste was really nice. The cake is soft. The custard filling is sweet, but the chocolate frosting balances everything. So I must say that the taste is perfect! It is just so upsetting that the photos can’t do justice to how I loved the cake! I used tablea powder for the cake and forsting, but cocoa powder could be used, too. Tableas are made from 100% pure cacao beans which are in thick disk/tablet-like form.

Chocolate Tablea Cake 2

I hope you will still enjoy this cake and spend the belated celebration with me. Also, let me take this opportunity to thank everyone who has been with me since the beginning and whom I’ve met along the way. I’ve made really good friends. So my blog will be one of the things I could be proud of! Now, forget the outer appearance of this cake and just enjoy a slice or two.

I am taking this over Fiesta Friday #170, a party created by our lovely Angie. Our co-hosts this week are Monika and Sue.

Chocolate Tablea Cake

  • Difficulty: easy, needs patience
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Chocolate Tablea Cake 3

For the cake:

Ingredients:

  • 2 ½ cups all purpose flour
  • 3 tsp. baking powder
  • 3 tsp baking soda
  • ½ tsp salt
  • ¾ tablea powder*
  • 1 cup evaporated milk*
  • 2 cups water
  • 1 ½ tsp vanilla extract
  • 225 g butter, unsalted and softened at room temperature
  • 2 ½ cup sugar
  • 3 eggs, room temperature

Instructions:

If you are using tablea disks, place about 8-10 disks in a coffee grinder and grind until fine. You can also use cocoa powder.

  1. Preheat oven to 350 F. Prepare 2 8 inches round baking pan with parchment paper on the bottom and spray with nonstick spray.
  2. In a bowl, combine flour, baking powder, baking soda, salt and powdered tablea in a bowl. Set aside.
  3. In a heatproof jug, add evaporated milk. Microwave for 30 seconds or just until warmed up. Mix in water and vanilla. Set aside.
  4. In a large bowl, add butter and sugar until pale and fluffy (about 3 minutes). Add eggs one at a time, mixing after each addition. Alternately add dry and liquid ingredients starting and ending with the flour mixture. Mix until no lumps, but don’t overmix.
  5. Divide into prepared pans bake for 25-35 minutes or until toothpick inserted in the middle comes out clean.
  6. Remove from the oven and let stay in the pan for 10 minutes.
  7. Transfer to a cooling rack and cool completely before filling and frosting.

For the custard filling:

Ingredients:

  • 1 can condensed milk
  • 3 egg yolks
  • 3 tbsp flour

Instructions:

  1. In a thick saucepan, add all ingredients. Cook in a low fire while constantly stirring. This may take a while – please be patient.
  2. Cook until desired spreading consistency is achieved.
  3. Set aside to cool. (Please note that the filling thickens as it cools.)

For the chocolate frosting:

Ingredients:

  • ¾ cup sugar
  • ½ cup tablea powder or cocoa powder or mixed
  • ¼ cup flour
  • 1 cup evaporated milk
  • 1 tbsp butter, unsalted

Instructions:

  1. In another saucepan, mix all ingredients (except butter) until no lumps.
  2. Cook in a low fire while constantly stirring until desired consistency is achieved.
  3. Just before removing the pan from the fire, add in 1 tbsp of butter.
  4. Cool before frosting the cake.

To assemble the cake:

  1. Take the bottom layer of your cake to your work surface/turning table.
  2. Add custard filling on top of the bottom layer and evenly spread.
  3. Top the custard filling with the second and last layer of the cake.
  4. Cover the cake with the chocolate frosting. The cake can be fully covered or make it as a naked cake, depending on how you like it.

Notes:

Please make sure to warm your evaporated milk. I had mine straight from the store to the bowl. My batter was full of lumps. 

You can make your cake the night before frosting and filling. Do not stack them or they will be difficult to separate. Place them on a separate plate and cover with plastic wrap. Just make sure to cool them completely before covering. Keep them at room temperature. 

Source recipe: Chocolate Tablea Cake

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{Whole30} Roast Potato Slices

Roast potato slices seasoned with few ingredients like butter, ghee, garlic, salt and pepper. Sounds boring, but I am telling you – it’s so good!

One of the things I really hate is being bored. When at home and I feel bored, I can simply watch movies, read books or stay in the kitchen until I get tired. Being bored at my workplace – not so good! It’s been weeks and nothing much to do. I just can’t blog or spend time with my BFF #1 Google and BFF #2 Pinterest – my boss might fire me. But, what to do, huh? Feeling bored in a boring-looking work environment – what can I do? Well, my mind is always busy thinking about food.

One of the foods I’ve thought of during that boring day of my life is the boring-looking roast potato slices which I am sharing with you today.

This dish is simply sliced potatoes baked with olive oil, ghee, garlic, salt and pepper. Well, the ingredients might sound boring, too, but the taste is not boring at all. In fact, I really loved the simplicity of this one. The combination of the ingredients is just amazing! I know you’d love this, too.

I am happy that today is Friday and it means I am going to be bored because I am spending my day with all of you at Fiesta Friday #169 & also because I will be busy co-hosting with my lovely friend, Elaine @ Food Bod, who inspires me a lot. Will you join us and Angie? Just click the FF#169 link and you are one of us now. 😉

Roast Potato Slices

garlicky-roasted-potato-slices-tnscc1

Ingredients:

  • Potatoes*
  • 2 tbsp EV olive oil
  • 2 tbsp ghee
  • 5 cloves garlic, finely chopped/minced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tsp dried parsley

Instructions:

  1. Preheat oven to 400F. Prepare and grease a baking dish that could accommodate your potatoes. I did not weigh my potatoes and took a baking pan that I think could accommodate them.
  2. Scrub and wash you potatoes. Pat dry.
  3. Using a mandoline slicer, slice your potatoes. Or you can thinly slice them using a sharp knife. Place them in a bowl and splash with little olive oil to coat. Arrange them diagonally into the prepared pan.
  4. Bake for 10 minutes.
  5. Meanwhile, combine ghee, olive oil, garlic, dried parsley salt and pepper in a small bowl.
  6. After 15 minutes, remove the pan from the oven and drizzle the oil mixture.
  7. Return back the pan into the oven and cook for another 20 minutes or until the potatoes are tender.

Notes:

I did not measure my potatoes. I always have them on hand and I use them all the time, so the times I made this, no measuring of weight happened. You can go from 500-800g of potatoes, the oil mixture will be okay with that. 

You can add any seasoning you’d love, just adjust the salt and pepper. I made this many times with Cajun seasoning and then drizzled with my tahini-harissa sauce just before serving.

Enjoy your weekend, people! Happy Fiesta Friday!💃🏻

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{Whole30} Chicken Patties Lettuce Wraps

You can also enjoy delicious chicken patties when you are on a healthy lifestyle with this super easy recipe. No special seasoning or ingredients needed – just something you may already have on hand. 

Since I’ve been doing this Whole30 thing, I haven’t experienced bad cravings. Well, if you’d count wanting to eat potatoes with Cajun seasoning and tahini sauce every single day, then OK – I did crave…  something good! When looking at my Instagram feed or Pinterest, I still get those sparkling eyes when I see anything chocolate or that melty ice cream, but the urge of wanting to eat them ASAP is not present anymore. Unlike before, when I see brownies, I feel that I NEED TO EAT THAT NOW! Maybe it is really true that sugar makes you crave.

One of the things I’d love to do just before I started this Whole30 thing – make my own burger. I want my burger homemade – buns, mayonnaise, ketchup, pickled veggies, patties and everything I can do at home. It sounds like a lot of work, but I bet they will turn into something really delicious. Bread is a big NO NO when it comes to Whole30, though I can still make my own patties.These chicken patties are super easy to do – you can just mix everything in a bowl or food processor and you are ready to grill/fry them. Since I haven’t made ketchup and mayonnaise, I did serve this with tahini-harissa sauce. Yes, you got that right. Everything with tahini-harissa sauce is delicious! I wrapped the patties with lettuce and they were perfect!

Yay! I am also bringing this delicious meal at Fiesta Friday # 168. This week’s co-hosts are Petra and Lina. Thank you, lovely ladies and Angie.

Chicken Patties Lettuce Wraps

Ingredients:

  • 400g ground chicken
  • ½ cup onion, chopped
  • 1 tbsp of jalapeno, deseeded and chopped
  • 1 tsp garlic, minced
  • ½ tsp red chili powder
  • ½ tsp red pepper flakes
  • 1 tsp salt
  • 1 tsp pepper
  • Lettuce wraps, to serve
  • Tomato slices, to serve (optional)
  • Pickled jalapeños and onions, to serve (optional)
  • Tahini-harissa sauce, to serve (optional)

Instructions:

  1. In a bowl, place all ingredients and mix.
  2. Divide into 4 patties.
  3. In a grill pan or skillet with medium-high heat, cook each side for 4 minutes.
  4. Serve with lettuce wraps.


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{Whole30} Beef and Vegetable Hash

One pan dish with ground with mixed veggies spiced with just simple and few ingredients that is a Whole30 compliant dish. So filling and delicious!

For the first time in months, I am having 3 days off from work. I am so excited! I am thinking of relaxing, but if you know me well, I am like an energizer bunny. In order for me to take a rest is unplug my switch or remove my battery. Whenever I plan to do that, I end up getting bored and find myself in the kitchen. I try to convince myself to just read books or watch movies, but even I do such things, I still feel bored. My friends tell me I have too much energy that I need to give some of it to them. No way! Why would I? I need full energy when I need to chop veggies. You know how much I hate chopping veggies. No matter how few, as long as the task is chopping, I hate it. There are exceptions, though. Like if I know how the veggies would make the dish happier, I’d gladly use 50% of my energy in chopping. Like this one:

This beef and vegetable hash includes carrots, mushrooms, zucchini and spinach. You can add more veggies you like or you can replace. This is a one-pan dish and doesn’t take much time or energy from you. I enjoyed this one with s crisp sunny side up egg. If later you have leftovers, this can be reheated in a microwave or can be turned into breakfast muffins. Just place mixture in a muffin pan, add eggs, salt & pepper, then bake at 350F for 20-25 minutes or until eggs are set.

I hope you’ll all like this one. 🙂 I am bringing this one at Fiesta Friday # 168. This week’s co-hosts are Petra and Lina. Thank you, lovely ladies and Angie.

Beef and Vegetable Hash

Ingredients:

  • 1 tbsp EV olive oil
  • 1 tbsp ghee
  • ½ cup onion, chopped
  • 3 cloves of garlic
  • ½ cup carrots, chopped
  • ½ cup brown mushroom, chopped
  • ½ cup zucchini
  • 250g ground beef, lean/low fat
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp paprika
  • 3 handfuls of baby spinach

Instructions:

  1. In a bowl, place beef, onion powder, garlic powder, paprika, salt and pepper. Mix until everything is well combined. Set aside.
  2. In a heatproof bowl, add carrots and water. Microwave on high for 5 minutes or until carrots are tender. Drain and set aside.
  3. In a skillet with medium heat, add ghee and sauté onions until caramelized. Add in garlic and cook until fragrant.
  4. Add carrots, mushroom and zucchini. Cooked until tender. Transfer to a plate.
  5. On the same skillet, add in olive oil. Add beef mixture, breaking up into smaller pieces.
  6. When the beef is cooked, return back the cooked veggies along with baby spinach. Cook until the spinach is wilted.
  7. Season again with salt and pepper, if needed. And adjust seasoning accordingly.
  8. Serve with sunny side up eggs with crisp edges! Yum!

Enjoy your weekend, people! Happy Fiesta Friday!💃🏻

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Easter Surprise Mini Bundt Cakes

Chocolate mini bundt cakes frosted with a delicious chocolate frosting then filled the holes with mini Easter eggs – kids and kids-alike would absolutely love these. Plus, they are already in individual sizes. 

Easter Surprise Mini Bundt Cakes 1

As I’ve told you, I love anything cute related to Easter that’s why I’ve made these little cakes. And just because I’d also want to use the mini Easter eggs I got, I decided to make another batch of the little cakes with a little surprise. Not only kids will love them, but kids-alike, too. 😉

I was planning to make something like bird’s nests. I imagined these little cakes to have that chocolate frosting that looks like a nest and topped with mini Easter eggs… but I was so lazy to take out the piping tip and decided to do the old school type of frosting which is just to pour the chocolate frosting over the cake. I’ve thought of placing chocolate sprinkles all over the frosting, but it is not as easy as I thought. Well, maybe just because I am not that patient to carefully cover them with sprinkles. I did sprinkle the sprinkles. For what reason not to sprinkle them if they are called sprinkles? So I sprinkled the sprinkles all over the floor, too. Ooopppsss!

Easter Surprise Mini Bundt Cakes 3

These cakes are simply chocolate cakes baked in mini bundt pans (well, because they are cuter) then frosted with chocolate (of course!) and lastly, I placed mini Easter eggs inside the hole up to the top. When you slice the cake…. Tada! You’ll find cute little eggs inside. I gave out some to the daughters of my new colleague, to my cousin and her colleague, too. They all loved them.

Easter Surprise Mini Bundt Cakes 2

I am bringing these cakes at Fiesta Friday #167 and I hope Angie and the rest of the gang will love these. Happy Fiesta Friday!

Easter Surprise Mini Bundt Cakes

  • Servings: 10-12
  • Difficulty: easy
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Ingredients: Easter Surprise Mini Bundt Cakes 2

For the cake:

  • 1 1/4 cups all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup whole milk, room temperature
  • 1/4 cup sour cream
  • 113g butter, unsalted, softened, room temperature
  • 3/4 cups white sugar
  • 2 large eggs, room temperature
  • 1/2 tsp pure vanilla extract

For the chocolate frosting & topping: 

  • 150g semisweet chocolate chips or baking
  • 2 teaspoons cocoa powder
  • 3-5 tbsp butter, softened
  • Chocolate and colored sprinkles
  • About 8 mini Easter colored eggs for each cake

Instructions:

For the cake:

  1. Preheat oven to 325 F. Grease a 12-hole mini bundt pan.
  2. In a bowl, mix flour, cocoa, baking soda, and salt in a large bowl.
  3. Mix milk and sour cream in a small bowl.
  4. In another bowl, add butter and sugar. Beat until light and fluffy (about 3 minutes). Add in eggs one at a time, beating after each addition. Then add vanilla.
  5. Reduce the mixer to low, add flour and mix mixture alternately, ending with flour.
  6. Transfer the batter into the greased bundlette pans.
  7. Bake for 18-20 minutes or until toothpick inserted in the middle comes out clean.
  8. Remove from the pan and cool completely before inverting and frosting.

For the chocolate frosting & topping: 

  1. In a heatproof bowl, add semisweet chocolate. Melt in a microwave, stirring and mixing every after 15 seconds interval.
  2. When melted, add cocoa powder and mix.
  3. Add in softened butter 1 tbsp at a time, mixing after each addition. Add more butter until you get your desired consistency.
  4. Frost the cooled and inverted mini bundt cakes. Add sprinkles all over the frosting.
  5. Fill the hole of the cake with mini Easter eggs until you get to the top.

Now, enjoy the cakes!

Easter Surprise Mini Bundt Cakes a

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Creme Egg Lava Cakes

Super soft chocolate mini bundt cakes topped with hollow chocolate eggs with homemade creme filling. The creme filling flows over the cake so it serves as frosting, too. 

Creme Egg Lava Cakes 1

Since I started my blog, I’ve always wanted to make something for Easter. I don’t celebrate it, but I love how adorable and colorful things are most especially those tie-dyed eggs, creme eggs, mini chocolate eggs, bunnies… The first thing that made me curious was creme egg. I thought, “what? egg and chocolate? how come?” I never Googled about it – how it’s made or what it’s made of.. until recently.

Unfortunately, the store I went to ran out of creme eggs. Well, except for a box with 1 large egg + 1 creme egg. I needed more. I got Cadbury eggs, but without the ‘creme’. So I had to do something. I made the creme egg filling, but again, I overdid it. I think I put too much milk, that it looked like a frosting. So I thought I’d name these cakes ‘Creme Egg Lava Cakes’. Another disaster that turned into a sweet and delicious ending that everybody will love, most especially kids.

Easter Eggs

The creme filling is made up of light corn syrup, powdered sugar, butter and salt. Part of it is separated for the ‘yolk’. I broke the hollow chocolate eggs in half and filled the insides with white then yellow. I placed the broken halves on top of the cakes so the filling flows over the cake. Well, not all sides, but I drizzled some frosting on the cakes as well. The chocolate cake is so soft that I could fit the entire thing in my mouth. 😀 Also, the cake is not too sweet so the creme egg topping goes very well with it.

Creme Egg Lava Cakes

I am bringing these cakes at Fiesta Friday #167 and I hope Angie and the rest of the gang will love these. Happy Fiesta Friday!

Creme Egg Lava Cakes

  • Servings: 10-12
  • Difficulty: easy
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Ingredients:

Creme Egg Lava Cakes

For the cake:

  • 1 1/4 cups all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup whole milk, room temperature
  • 1/4 cup sour cream
  • 113g butter, unsalted, softened, room temperature
  • 3/4 cups white sugar
  • 2 large eggs, room temperature
  • 1/2 tsp pure vanilla extract

For the glaze and creme egg: 

If you have creme filled chocolate eggs, then no need to trouble yourself by making the eggs. You can use the frosting and just top them with the store-bought creme eggs.

  • 10-12 non-creme filled / hollow chocolate eggs, regular or medium size
  • 2 tbsp butter, sofetened
  • 1/4 cup light corn syrup
  • 1/2 tsp vanilla extract
  • pinch of salt
  • 1 cup powdered sugar
  • 1/2 tbsp milk (more, if needed)
  • Yellow food coloring

Instructions:

For the cake:

  1. Preheat oven to 325 F. Grease a 12-hole mini bundt pan.
  2. In a bowl, mix flour, cocoa, baking soda, and salt in a large bowl.
  3. Mix milk and sour cream in a small bowl.
  4. In another bowl, add butter and sugar. Beta until light and fluffy (about 3 minutes). Add in eggs one at a time, beating after each addition. Then add vanilla.
  5. Reduce the mixer to low, add flour and mix mixture alternately, ending with flour.
  6. Transfer the batter into the greased bundlette pans.
  7. Bake for 18-20 minutes or until toothpick inserted in the middle comes out clean.
  8. Remove from the pan and cool completely before inverting and frosting.

For the glaze and creme egg:

  1. In a bowl, add softened butter, light corn syrup, vanilla extract and salt. Beat until well combined.
  2. Add powdered sugar. Mix until combined.
  3. Add 1/2 tbsp milk and mix again. Add more if needed, making sure not to make it too runny.
  4. Take about 1/4 of the mixture and add yellow food coloring.
  5. Break the hollow chocolate eggs into half (like you are breaking them to make scrambled eggs, haha). Fill both first with white then yellow. Do with 10-12 egg hollow chocolate eggs and set aside.

To make the creme egg lava cakes: 

  1. Invert the cooled mini bundt cakes into a plate.
  2. Drizzle with white and yellow frosting.
  3. Add creme egg and tilt a little so the creme filling with flow.

Note:

If you have creme-filled chocolate eggs, then skip instruction #5 for the glaze instruction. You can just frost and top with your store-bought creme eggs.

I hope you like these little cakes. Have a wonderful day!!

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