CHICKEN THORAN by Nimmi @ Adorable Life (a guest post)

When I was making a draft for the announcement of the guest post, I’d like to mention that one of the requirements was a dish from your home country. But I don’t know why I changed my mind – maybe in order not to limit your choices.

 When Nimmi told me that she wanted to bring a dish from Kerala, I gladly said that would be great.

 Nimmi blogs from Adorable Life. She’s such a sweetheart and she always welcomes you with a smile and warm messages. We met each other during FF. (So thankful of Angie for the FF.) Aside from being passionate about food, she’s also crafty and loves to travel. (Could you take me with you some other time, Nimmi?) 😀

Okay, I will stop talking now as Nimmi will start feeding you with her delicious treats –

“Chicken Thoran”/ stir fried chicken with coconut & Potato:

This is my first guest post!! And i am so glad to post my first one in my dear Jhuls’ yummy blog-THE NOT SO CREATIVE COOK..!! 🙂 I am pretty sure that Jhuls would be a dear friend of every single person she have ever met..she’s that sweet and awesome person with a very good humour factor in herself..

 All of us love reading her posts, comments and yummy recipes along with drooling pictures..

❤❤ you Jhuls❤!!

Now lets get to the recipe…

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Chicken Thoran is a typical Kerala cuisine which is really easy to prepare.. At the same time really yummy too.. The combination of chicken & potato is enriched with the coconut mixture..

Here’s the recipe:


Chicken-500 gm( mostly boneless )

Potato-3( chopped )

Coconut-1/2 cup

Green chilly-3

Mustard seeds-1/2 teaspoon

Cumin seeds-1/2 teaspoon

Onion-1 ( chopped )

Red chilly-2( cut to half )

Coconut oil-2 spoon

Turmeric powder-1/2 teaspoon each for cooking chicken & for thoran

Red chilly powder-1/2 teaspoon each

Coriander powder-1 teaspoon

Pepper powder-1/2 teaspoon

How to make:

1)first of let’s boil chicken in a bowl of water along with red chilly powder,coriander powder,turmeric powder and salt..


2)when the chicken is done, take it out from boiled water and add the potatoes to the same boiling water..and cook it till soft..

3)now separate cooked potatoes from this water and save the left water for further use..

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4)now gently grind the chicken flesh without bones to a minced form( don’t over do it!! I used stone spice grinder to prevent this problem)

5)then coarsely grind coconut,cumin seeds and green chillies to thick mixture.

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6)now heat a wok, add oil and splutter mustard seeds & red chillies..later add onion and saute well..

7)to this add the grinded coconut mixture and saute well for another couple of mins..

8)now add masala powders and mix well..

9)now add the minced chicken and give a nice stir..cook it for some time..

10)now pour some chicken stock and cook well.. Add the potatoes to this and mix well..

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11)the water content should be evaporated completely..!! Cook till you get a nice thick consistency..add more masala powders if needed..

12)add li’l more oil also if needed for mote taste and off the flame!!

Chicken thoran/ Stir Fried Chicken with Coconut & Potato is done!! 😀

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It would go well with rice/ chapathi or any kind of bread..

I hope you all would love this yummy Kerala Dish..

Njoy folks!! 😉

That was mouth-watering, Nimmi. I am sure our friends from the blogging world want to get this off the screen and put this on their tables. 😀 Thank you so much, Nimmi. ❤

I don’t know how come I’ve missed this Mac-Bread Salad With Feta & Garlic, Italian Salad Dressing 😐 That looks so yummy!

Check the rest of her Kerala dishes and other on her blog. 😉 Enjoy this, friends!

(This is my last guest post for September. I’d be back for more guest post for October.)



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“JOY” by Jodi @ Life in Between (a guest post)

Aside from cooking and baking, I also love other things – sewing, crafting/DIYs and cross stitch. Um, those are before the busy days – long moons ago. 😀 But I have to confess that I can’t create my own style, which makes me so uncreative.

I feel so amazed by the people who could create such beauty; that’s why I got hooked with Jodi’s cards. Just check one of the cards… AH-MAH-ZING!!

I was surprised when Jodi emailed me, telling me that she’d love to do a guest post for me. She asked me what do I want and I was not shy to say that DIY would be great. She loves cooking and baking as well, so her blog is really wonderful to visit.

So for today’s FF, I want you to meet a new friend with such great talents.

Friends, I bring you Jodi –

Hi All –

My name is Jodi McKinney.  I am a relatively new blogger who blogs at  I have come to “know” Jhuls through the wonderful recipes and posts she writes at TheNotSoCreativeCook. 

I don’t know a lot about Jhuls, but I do know:

  1. She is a more creative cook than her blog title gives her credit for 🙂
  2. She was one of the first bloggers that made me feel welcomed into the blogging world, and is a continuous source of encouragement and kindness
  3. When she wrote a post in early August that she was needing to take time off from her blog in September and asked for volunteer guest posts, I knew I wanted to help.

I know this blog is typically filled with great recipes (and I do love to cook and bake and share recipes), but Jhuls asked if I would share a “DIY” post, as that is another passion of mine.

So for my guest post, I want to share a card I made.  This card is dedicated to Jhuls, because though I do not know the reason for her need to be off for a month, I want her to know the joy she brings to her readers and wish her continued joy in her life.

best of butterflies

The card I am sharing was an early card in my stamping/card-making hobby days, but is still one of my all-time favorites, and one I still have saved and have not sent to anyone yet.  I think I love it more because my son, Nick, who is one of my best critics, told me it is one of his favorites.  🙂

For the card, I used a patterned embossing folder to create the pattern on the orange card stock as well as the embossed part of the top white layer.  I then stamped the butterflies with black ink, colored them in using markers and a water brush to create a watercolor look.  I then used some glitter glue to embellish, cut them out, and used dimensional foam pieces to adhere them to the card and raise them up a bit from the card stock.  I then stamped the “JOY” sentiment and added some rhinestone jewels to add a pop of embellishment.

butterfly joy 1

In this day and age of computers, tablets, smart phones, and all the other various technology we love and use to communicate with quickly and instantly, there is a real joy in receiving a handwritten (and even more so in a handmade) card or letter that someone had to take the time to write/make, address, and place postage on (or hand deliver) that can be kept and cherished and show the recipient how much they mean to the sender.

I hope Jhuls, as well as all of her blog readers, feels the “Joy” I hope to convey through this handmade card.   

butterfly joy 2

Take good care, Jhuls, and we will all look forward to welcoming you back in October.

Cheers & Hugs,



You are right, Jodi. There is a joy in receiving actual card – it means a lot to the receiver. It is made with love.

Thank you so much for making this and I must say that your message really made my day. ❤ I hope to return the favor to you.

Thank you to the ever kind, Angie, and to our co-hosts.

Happy FF#34!

(New to Fiesta? Click the image below for the guidelines.)


Enjoy the weekend and enjoy the party!!


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Messy kitchen? Don’t worry, this next guest blogger with make it easier… errr, messier. 😀

 Lori and I got along when we talked about being messy in the kitchen. 😀 I love Lori’s sense of humor and her being so helpful. Or let me just say – I love anything about Lori. She’s such a sweet gal, kind and ready to lend a helping hand. What more would you expect from Lori?

Hmm, I know when you here of Lori’s name, the first things that would come to your mind are no-refine sugars and low glycemic food. But isn’t it amazing when she can turn naughty foods into healthy ones? Well, let’s see what Lori is bringing today –


It is no secret around these parts that I enjoy Jhuls greatly! She is giving, thoughtful, spunky, caring, and oh so funny!! ❤

 That is why when she asked for guest posters, there was no way I was going to say no….even with being busy unpacking, painting, cleaning, etc. When she thoughtfully said, ” I know you are too busy, you don’t have to push yourself. ” My quick response was, “No, I WANT to do it my friend! I WILL do it! 😉 ❤ Please count me in!”

 So, here I am Jhuls! I am so grateful for your friendship and am honored and delighted to get to do this for you! 

 What did I bring you? Well, something sweet of course! 🙂


I loved these mini tarts! The delicious tastes of almond, cream cheese, and blackberries all mingled together!


Almond Shortcake Mini Tarts with Vanilla Almond Cream Cheese and Blackberries

*Created by Lori @ Creating Beauty in the Kitchen

(Low-glycemic, gluten free, no refined sugars.)



  • 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 cup honey + 1/2 cup honey for cream cheese topping
  • 2 tsp pure vanilla extract + 1 tsp for topping
  • 1 tsp pure almond extract + 1 tsp for topping
  • 1/2 cup grapeseed oil
  • 1 package cream cheese
  • Blackberries


  • Preheat oven to 325 degrees.
  • Combine all the dry ingredients in one bowl, and the wet in another. after they are mixed, combine them together and stir.
  • Pour the batter into the mini tart pan….3/4 of the way full.
  • Let cook for 18-20 minutes.
  • Wash blackberries and set aside.
  • While tarts are cooking, prepare the cream cheese topping by mixing the cream cheese, 1 tsp vanilla extract, 1 tsp almond extract, and 1/2 cup honey. Use a mixer to combine thoroughly.
  • When the tarts have finished cooking and have cooled a bit, layer the cream cheese topping onto them, then add some fresh blackberries.


Big hugs Jhuls! ❤ What a joy to do this for you and your readers! Hope you love these as much as I did! 🙂

My Signature2

Wow! Lori! Did I tell you that your photos are amazing? As well as your tarts? 😀 How’d you do turning bad guys into good ones? That’s what you call a real talent. I also love Lori’s decoupaging talent. Just check this new post. Lori, what talents are you still hiding from us?

Please check out Lori’s blog if you haven’t. Enjoy this treat and have a lovely day! 😉

Thanks a bunch, Lori. ❤



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CHILLI POPPERS by SKD @ Aromas and Flavours (a guest post)

I love spicy foods. Do you? Sometimes, I get stomach problem when I eat too much of spicy something. How about you? If I get stomach problem when I eat something spicy, I always tell myself ‘Next time, I will not eat too much of this.’ or ‘I will not put too much chilli on this.’ But promises are made to be broken. 😀

Oh my, even if you made a promise to yourself and you trust yourself that much that you will keep your promise, I tell you – you will never let these Chilli Poppers go. There’s no harm in breaking your promises when it comes to food. Well, take it from thenotsocreativecook who always promises herself to eat moderately. You know I can’t keep that promise. 😛

What can you say, SKD? 😀

SKD is blogging from Aromas and Flavours.   When you go to her blog, you will smell those yummy foods she shares. SKD is also a sweet and thoughtful blogging buddy who never forgets to put a smile on your face. And this, Lemon Honey Glazed Chicken with Roasted Baby Potatoes , Quinoa and Corn on the Cob, my friends, are just one of the recipes that takes my breath away.

Oh, wait! This is a guest post, right? So, why am I still talking?

SKD, the floor is yours!

 Chilli Poppers

When one of the most creative cooks of the blogosphere asks for volunteers to do a guest blog for her, you are a mixed bag of feelings. Excitement, happiness, hesitation, acceptance and confusion follow in quick succession. Jhuls is one gem of a person, a beautiful blogger and an expert in cooking. To step into her domain and stay put on one of her pages, (until she has had enough of you and decides to put you into trash  😉  ) you really have to match up to her standards. But it is not every day you get this opportunity, so I decided to grab this offer with both hands and ladles and forks and spoons 😀


This is my first ever guest post and this is for You, my dear Jhuls ❤

After much thinking,( because there isn’t  a thing which this Gourmet queen hasn’t  churned up yet ) I set my mind to making  Chilli Poppers.  This is a beautiful snack which can be served as a Hors d’oeuvre at a party or a tasty appetizer at home. It is crisp on the outside with warm and juicy cheese bursting with flavors in your mouth with every bite. I used the Anaheim peppers because of their mildness. You can use Jalapenos as well, but make sure you remove all the seeds.

What you need :

  • 10-12 Anaheim peppers/ Jalapenos

For the filling:

  • ½ a cup of Cream Cheese
  • ½ a cup of mayonnaise
  • Salt
  • 1 tsp. Red Chilli flakes ( optional )
  • 1 tsp. Dried Oregano

For the batter:

  • 4 tbsp. All-purpose flour/ plain flour
  • 3 tbsp. Cornflour
  • 2 tbsp. Rice flour
  • Little salt
  • Ice cold water

For the coating:

  • 1 cup bread crumbs

 How to get going:

  1. Wash and dry the peppers. Make a long slit through the middle but make sure you don’t slit up the tip.IMG_20140704_131629
  2. Deseed carefully.IMG_20140704_131702
  3. Mix all the ingredients for the filling and put it in a piping bag. IMG_20140704_131637
  4. Pipe in the filling carefully into each pepper.
  5. When all are done, keep them in the refrigerator for at least half an hour to chill.
  6. Make a thick batter with ice cold water.
  7. Dip each pepper into this batter.
  8. Roll in the bread crumbs.IMG_20140704_165819
  9. Deep fry or bake.( I prefer frying it)
  10. Serve hot.


Thank you Jhuls for having me on. Hope I keep your readers entertained till you are back. 🙂

Whoa! Are those rockets? I think those Chilli Poppers will take you outer space in seconds. Err, when you forget to deseed them. 😛

Thank you for this wonderful post, SKD. You are the gourmet queen. 😉 I really appreciate all the efforts. ❤ How do I return back the favor? 😀 Okay, I would share these poppers to you. 😀

My time is up for now. I will be back again with another guest blogger. The next one is one of the bubbliest and I think her middle name is spelled MESS. 😀



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VIENNESE WHIRLS by Michelle @ Giraffes Can Bake (a guest post)

Get your eyes ready as this next guest blogger will make you drool over with her gorgeous looking and yummy treat for today. Ooppps! Not only for today, but she has also brought many droo-licious sweets. She is a sweet giraffe… err, person who loves to bake. Like her sweetness, she bakes lots of sweets. 😀

I will not let you wait longer; I bring you Michelle @ Giraffes Can Bake

When Jhuls said she needed volunteers to write guest posts for her, I jumped at the chance! Jhuls is such a sweet, lovely blogger and I am more than happy to help her out wherever I can, but my motivations are also a little selfish I must admit! I’m a big fan of her blog so it really is an honour for me to be able to guest post, I feel a little starstruck to be honest! I just hope my offering is up to her usual standards.

2014-08-19 15.44.55I am bringing some of my favourites to sweeten up you lovely readers of Jhuls, Viennese Whirls. These are made up very soft and buttery shortbread, buttercream and jam. Despite their name, they are a British treat, they don’t have much at all to do with Austria! Ever since I can remember, Viennese Whirls have been a favourite of mine, the super buttery shortbread just melts in your mouth, and the buttercream and jam make it the perfect tea time treat. I’ve stuffed myself with many store bought versions of these but nothing beats the homemade ones! There are another version of Vienesse Whirls that are just the shortbread and then they’re dipped in chocolate, but these ones are far superior in my opinion.

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I’m so happy to share this Vienesse whirl recipe with you all because not only does it produce some of the best cookies you will ever eat, but it’s so simple to make – the hardest part is piping the dough (it takes a bit of muscle and patience!). The shortbread is extremely short – and by that I mean there are equal amounts of butter and flour, so definitely not one for the diet! There is very little sugar too, all the flavour really does come from the butter so you want to make sure you use the best quality butter you can. I use Danish butter because it has a higher fat content and I like it’s slightly tangier flavour, but if you’re not in Europe it’s not worth paying the import costs – regular butter will be just as good!

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You can use any flavour jam you like on these, I normally pick raspberry as it’s my favourite for these treats. You can also flavour your buttercream with anything you like to suit your tastes, but personally I think vanilla buttercream is the best option – that way the butteryness (totally a word!) of the shortbread can really shine through! Have I mentioned yet how buttery this shortbread is?!
2014-08-19 15.44.07
2014-08-19 15.43.19
Viennese Whirls
Makes: 10-12


For the shortbread:

  • 250g very, very soft unsalted butter (but not melted)
  • 50g icing sugar
  • 250g plain flour
  • 50g corn flour
  • ½ tsp vanilla extract

For the filling:

  • 100g unsalted butter
  • 200g icing sugar (plus extra for dusting)
  • ½ tsp vanilla extract
  • Raspberry Jam


Preheat the oven to 190C/375F/Gas 5 and line cookie sheets with parchment paper

Put all the shortbread ingredients in a bowl and beat with a wooden spoon until it all comes together and forms a soft dough

Spoon the dough into a piping bag fitted with a large star nozzle.

Pipe the dough on the cookie sheets into rosettes, about 2.5” in size. The dough is very soft but it will still be hard to pipe. I tend to put all the dough in the piping bag, but then only push a small amount down to the nozzle at a time to pipe, it makes it easier to manage.
Bake for 10 minutes or until they are a light golden colour and firm to touch. Leave to cool completely on a wire rack. Be careful, they will very delicate.

Beat together the butter, icing sugar and vanilla until it has all come together and beat for a few more minutes so it is light and fluffy. Spoon the buttercream into a piping bag with a star nozzle attached.

Spread jam on the flat under side of one cookie (about a tsp of jam, but use your judgement on how much jam you want) and pipe buttercream in a rosette on the flat side of another cookie. Sandwich the two cookies together, being very gentle as they are very delicate. Repeat with the remaining cookies.

Dust cookies with icing sugar and serve. Will keep in an airtight container for 3-5 days.

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Standards? What are standards, Michelle? 😀 This guest post and everything here is amazing!! ❤

Michelle is sweet – she never fails to leave me sweet messages. Now, aren’t you convince that her sweets are as sweet as Michelle:D Um, don’t tell me you missed these Ferrero Rocher Cupcakes. I did not. In fact, I took more than my share and I tell you, Michelle always saves something for me. 😛

Thank you so much and I am honored to have to here today, Michelle. I am so blessed to have you as my blogging buddy. ❤ I know everyone enjoyed these. Right, folks? 😀

I’ll be back after a few days with the next guest blogger. Clue? No, clues! 😛


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APPLE HONEY & NUTS GALETTE by Sonal @ Simply Vegetarian 777 (a guest post)

Get your veggies out, let’s sit down for a while and we will have our veggie lessons from Sonal.

Oh, wait? Sonal isn’t bringing veggies today?

She’s bringing what?

Oh, Apples. Okay… fruits! Is she bringing them in a basket disguising to be an old lady thinking she would convince the Princess to eat them?

Hmm, not only apples? Then what? Apple Honey & Nuts Galette? Whoa! That’s sounds something new to the Princess… I am sure she would love that.

So c’mon, Sonal. Bring it on –

Apple Honey & Nuts Galette


Jhuls had posted a week ago about bloggers pitching in for Guest post on her blog. I pounced at it. I mean it’s Jhuls, for God’s sake. I don’t have to think twice to say yes to her. She blogs from The Not So Creative Cook. You may think “not creative”, hmmmm but heck she is super creative.

I just adore Jhuls for her fun in the moment and spunky nature. Always a game and a friend’s friend. So much energy? How Jhuls how? You can match my almost 4 year old at the energy and fun level. Loads of love dear girl. Her Tricky Tuesdays and commitment to Introducing New Bloggers is really commendable. Just so inspiring. Yay :).


I wanted to bring a dessert to her for the Guest Post. So, today I bring Apple, Honey and Nuts Galette ! A crispy pie crust engulfing some fresh and crisp gala apples, a good drizzle of honey, cinnamon, a dust of sugar and a generous sprinkle of nuts like almonds and pistachios and baked…boom…a gorgeous galette is ready and that too without any eggs in it :). I know Jhuls love eggs but this is eggfree!


This is how we do it!

Yields : 6 inch squarish Galette

Kitchen Equipments Required : bowl, parchment or butter paper, baking sheet, rolling pin, chopping board, knife, oven, plastic cling wrap.


Dough :

  • All purpose flour : 3/4 cup
  • Butter, cold : 4 tbsp, cut into small cubes.
  • Water : 2-3 tbsp, cold
  • Sugar : 1&1/2 tbsp
  • Vinegar : 1/2 tsp. vinegar actually prevents any gluten formation and keep the pie crust flaky and crisp.

 Filling :

  • Apples, sweet and firm rather crisp : 2 small, washed, peeled, cored and sliced very thin.
  • Cinnamon : 1&1/2 tsp
  • Sugar : 2 tsp
  • Honey : good amount to drizzle
  • Almonds, pistachios, walnuts : 2 to 3 tbsp. You can pick any one or mix the nuts.


Method : 

Refer to the pictogram towards the end for more clear idea.

Making the dough: 

  1. Take a bowl. Add flour to it. Add cold butter cubes.
  2. Rub the butter in the flour with tip of your fingers. Do not over rub. We don’t want to melt the butter. You may use fork or pastry cutter instead.
  3. Now add cold water, 1 tbsp at a time. Bring the dough together, just gather. We don’t want to knead the dough.
  4. Once the dough is all gathered, wrap it up in the plastic cling wrap tightly and refrigerate it towards the end of the refrigerator for 2-3 hrs.

Rolling, Filling and Baking :

1) Preheat the oven at 425*F.

2) Cut a big sheet of parchment or butter paper.

3) Unwrap the refrigerated dough in the middle of the parchment paper.

4) Roll it out gently on top of the parchment paper into an approximate 7-8 inches square. Roll it into 1/8th to 1/4th inch of thickness. Now this is going to be a slipping dance but it’s worth it since there is no breaking and transferring the galette later on. You can place the butter paper with filled galette as is to bake.

5) Now score the galette lightly with a knife to carve a smooth square. Check picture no. 2 in the pictogram.

6) Drizzle the rolled out pastry sheet, generously with honey. Refer picture no. 3.

7) Now arrange the thin slices of apple, overlapping a little covering the inside of the scored area. Drizzle the top with honey again. Sprinkle with cinnamon powder, sugar, and then nuts. Refer to picture no. 4 & 5.

8) Now fold the edges of the pastry sheet on top of the nuts and toppings, pressing a bit for it to stick. Refer picture no. 6.

9) Now lift the parchment paper with folded galette and transfer it I the baking sheet. Bake the whole thing at 425*F for 25 odd minutes till the folded sides of the pastry turn golden. You may use broiler towards the end for a minute or less for that nice red tone.

image10) Cool for 5-10 minutes and slice with pizza cutter. Serve warm. Just yummy and so much flavor and textures in the same bite.


Now, the Princess is full. And you should know that the Princess is selfish so she didn’t share this to the dwarfs. 😛

Thank you for doing this, Sonal. And I am very much happy that you are one of my guest as well as one of my amazing blogging buddies. ❤ Thank you for the sweet and wonderful words about me. 😀

For more of Sonal, please check her at Simply Vegetarian 777 (if you haven’t).

I hope you enjoy this; I know Sonal would love to make another batch for everyone. 😀



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ALMOND FLORENTINES by Jaclyn @ Tenthousandthspoon (a guest post)

I am glad to be back for another Fiesta Friday. I am not bringing something I made; I am bringing something I stole from someone else. Sshhhh! Don’t tell anyone.

Nah! Jut kidding. 😀

Don’t panic; I still have something for you – not only food, but a new friend as well.

Meet Jaclyn – (more of her at the end of this post)

Hello! I am Jaclyn from Tenthousandthspoon. Jhuls asked me to guest post and so here I am. Hehe. I met her through Instagram and have always been amazed by her cooking and baking skills. As I am really more of a photographer than a cook, I hope I don’t embarrass myself too much today. Haha.

I made Almond Florentines using a recipe I adapted from Seasons and Suppers. Compared to other recipes that required butter and flour, this one just had egg whites and powdered sugar. It resulted in a very light and crisp cookie that is just too addictive for words. It’s fantastic on its own but adding that touch of melted dark chocolate to its base, just skyrockets it to perfection.

I hope you’d enjoy them as much as we did. 







Recipe Adapted from Seasons and Suppers



  • 1 cup sliced almonds
  • 1 large egg white
  • 1/3 cup icing/confectioners sugar
  • 1/4 tsp. vanilla or vanilla bean paste
  • Dark Chocolate 


  1. Preheat oven to 300° F. with rack in centre of oven. Prepare and grease your non stick baking sheet really well.  
  2. In a medium bowl, combine almonds, egg white, icing sugar and vanilla. Stir gently (so you don’t crush almonds) until combined.
  3. Spoon 1 tbsp  balls of mixture onto prepared baking sheet, about 4 inches apart. Using your fingers or a fork, flatten the balls into 2 1/2 to 3-inch discs. (You can dip fingers/fork in to cold water if they are sticking). Try to avoid having gaps between the almonds and be sure that the cookies are fairly flattened.
  4. Bake in preheated oven for 7-10 minutes. Then try pry the cookie gently from the tray using an offset spatula and then transfer to the cooling rack. I made the first batch on a parchment paper and let’s just say that made me cry.
  5. Once cookies are cool, melt the chocolate for the bottom of your cookies. Flip cookies over. Spoon a puddle of melted chocolate in to middle of cookie and, using the back of a spoon, spread it out to the edges of the back of the cookie. Allow to stand until the chocolate has set.Allow chocolate to set before storing cookies in an airtight container.

When I started at Instagram, Jaclyn was one of the first people I followed. I fell in love when I saw her photos – awesome! If I am not mistaken, she had over 3K followers when I started following her – that was June 2013. And now? Well, see it for yourself.

One of the funny things I could not forget about Jaclyn is – she said she usually posts breakfast foods as she does her thing when her kids (Zoe and Sage – cute names, yes?) are still asleep. One day, one of her kids woke up and I think she saw Jac taking photos in the morning and asked what she’s (Jac) doing… Jac said to her kid to go back to sleep as she was just dreaming. Hahaha! I hope I said the story right, Jac. If not, please feel free to correct me on the comment below.

Thank you so much for this, Jac. I am so honored to have you as my guest.

Jaclyn also blogs from Tenthousandthspoon.

I hope everyone say ‘Hello’ to Jac – she’s friendly, she won’t bite you. 😀

Also, check out these two previous guest post –

Ultimate Chocolate Cake by Joice @ County Baker Mom


Frangipane by Sarah @Sarah’s Little Kitchen


Thank you, Angie. Thank you, co-hosts.

Happy FF#33!

(New to Fiesta? Click the image below for the guidelines.)


Enjoy the weekend and enjoy the party!!

I hope to talk to everyone soon.


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FRANGIPANE by Sarah @ Sarah’s Little Kitchen (a guest post)

Sarah is one of those cute little girls you could see on the corner with her big grin holding a slice of cake, brownies or anything sweet during Fiesta Fridays. 😀 Peace, Sarah! But you look cute when you do that, especially when you do ‘carolibombing’ and bring it on FF table. Oh, I could kiss you for that. 😀

Sarah is one of those few people I introduced in my ‘Introducing ‘new’ bloggers’ series. But, we have already chatted before I introduced her… and since then, we have talked and talked and talked… and exchanged lots of emails.

Let me ask you something – when you hear/see Sarah’s name, what are the things that come to your mind? Me? Sweets. Desserts. And here is Sarah doing another ‘caloribombing’ –

Hi guys!

The pie I made this week really gives me nostalgic feelings.

I don’t know if I’m aloud to talk about nostalgics at my age already but I do it anyway! Nah!

As a little child, I spent a lot of my time with my grandparents. They always gave me so much sweets and ice cream! I suppose that’s what grandparents do 😉

Most of the time, they gave me little frangipanes. And a lot of other cookies of course…

But these frangipanes really were my favourites.

Oh don’t worry, I didn’t get just one! Oh no! I could eat as much frangipanes as I possibly could…

Now trust me, my entire body existed out of stomach 😉

I have absolutely no idea why it took me so long to actually make some myself! I guess I was just afraid I wouldn’t be able to succeed… But I did! 😀

And I did a great job, if I say so myself, because this frangipane tastes exactly like the frangipane my grandparents gave me.

Maybe I should give them some of this delicious frangipane so they can get nostalgic feelings as well 😉



What do we need:

  • 1 crumbly pastry (I used one from the store because I didn’t have time to make the dough myself :s)
  • 125 g crystal sugar
  • 125 g butter
  • 2 eggs
  • 40 g flour
  • 125 g almond powder
  • 100 g apricot jam
  • 2 leaves of gelatine
  • 4 spoons of powder sugar
  • 1 little spoon of water
  • 1 beaten egg
  • baking tin

How to:

Mix the sugar together with the butter until everything is absorbed.

Add the eggs and blend well.

Sift the flour and the almond powder and mix it well together with the rest.

Put the crumbly pastry in the baking tin. Cut the surplus off and keep it to make the decoration afterwards.

Use a fork to prick holes in the crumbly pastry.

Soak the leaves of gelatine in cold water and heat the jam a bit.

Put the gelatine in the heated jam and stir until it’s completely absorbed. Let it cool.

Put the jam on top of the crumbly pastry and let it cool until the jam is almost completely cold.

Put the batter on top of it.

Roll the leftovers of the crumbly pastry out and cut them in little straps. Put the straps on the batter to make the decoration.

Use the beaten egg to brush the crumbly pastry.

Put the frangipane in the oven for 35 minutes at 180 degrees centigrade.

If it’s done, check with a sharp knife.

Tip: Check in the middle because that’s where the glazing is going to be and the cut won’t be noticed this way.

Mix the powder sugar with the water to make the glazing. Put it on the frangipane.

Done! Enjoy it!


Have a delicious day!
xxx Sarah ❤

We had a delicious day, Sarah! Thank you so much for bringing another delicious dessert. And thank you so much for being my guest. I am sure the crowd enjoyed this as well. 😀

For more caloribombing from Sarah, please don’t forget to check the rest of her recipes at Sarah’s Little Kitchen.


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ULTIMATE CHOCOLATE CAKE by Joice @ County Baker Mom ( a guest post)

Joice always calls herself ‘a lazy blogger’ – she cooks and bakes more, than blog. Am I right, France? 😀 Well, you may be wondering why we call each other ‘France’. Joice and I were best friends when we were in grade school. Even we were in the same classes (except for Values Education as we have different religion), we write each other letters almost everyday. FRANCE means Friends Remain And Never Can End. I don’t know if you have that stuff when you were in grade school, but we had. 😀

When I published my post of mine looking for volunteers as guest bloggers, I expected Joice to email me and say ‘Hey, France, I’d be happy to do a guest post for you.’ But, I waited… waited… and waited. Then I thought ‘Hmm, this girl is busy with something else.’ So that’s when I decided to email her to invite. And I was right – she’s busy. Lucky me – she had already prepared something and wrote back to me the next day. 😀

I bring you Joice @ County Baker Mom

Hello again 🙂 just like I’ve  said in my recent post my dear friend  invited to write  a guest post which  made me confused as I am not used in doing it. Anyway, this is a great opportunity for me as well as Jhuls will feature me on her awesome blog  thenotsocreativecook.

Who would not love chocolate cake? I guess everybody wants it. Me?well I am not really that type of person who loves sweets but I’m kinda sweet person (harhar) because I love making sweet desserts to my love ones and friends. And today I am sharing with you one of the most loved  and popular cake in the world. 🙂


Now,lets talk about this cake. First, the cake itself is super fluffy and moist. Second, the icing just had the right amount of sweetness. Having all the qualities that I’m looking for a  perfect cake I can now call this as my ultimate chocolate cake I have ever made for now 🙂





  • 1/2 cup plus 2 Tablespoon of unsweetened baking cocoa powder
  • 3/4 cup boiling water


  • 1 1/2 cups plain flour (or 1 3/4 cups sifted cake flour)
  • 1 cup caster sugar
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt


  • 7 egg yolks
  • 1/2 cup vegetable or canola oil
  • 2 teaspoons vanilla extract


  • 7 egg whites
  • 1/2 teaspoon cream of tartar
  • 3/4 cup sugar



  1. Preheat oven to 175 degrees Celsius.
  2. Mix {A} in a small bowl.  Set aside to cool for about 20 minutes.
  3. In a large bowl, combine {B} well.  Add in {C} and cooled dissolved cocoa.  Beat with electric mixer or by hand until smooth and well blended.
  4. Beat {D} on high speed until frothy.  Gradually add in the sugar and beat until stiff peaks are formed.  Gradually and gently fold in egg whites into egg yolk mixture.  Pour batter into ungreased 10″ tube pan or square pan.
  5. Bake for about 60 minutes or until top springs back when lightly touched.  Invert pan into wire rack immediatelyand cool completely.
  6. Carefully run a thin knife around sides and center of pan and invert cake onto a large serving plate.


(makes about 2 1/2 cups icing)


  • 1/3 cup unsweetened cocoa powder
  • 1/3 cup plus 1 teaspoon cornstarch
  • 1 1/2 cup white granulated sugar
  • 2 cups whole milk, divided ( I used evaporated milk)
  • 2 tablespoons butter


  1. In a small bowl, mix together the cocoa powder, cornstarch, sugar, and 1/2 cup of the milk.
  2. In a medium saucepan and over a low-medium heat, bring the remaining milk to a soft boil.
  3. Add the chocolate mixture from step 1 to the boiling milk.  Whisk continuously until mixture is thick and of a spreading consistency. (This will not take very long.)
  4. Remove from heat then add the butter.  Mix until butter is fully melted and incorporated.  Set aside to cool. (The icing will thicken a bit more upon cooling.)
  5. Spread frosting in between two cakes layers, on top and sides. Decorate as desired

Yeah! Who doesn’t love chocolate cake? We need to talk. 😀

I wish I could have a slice of this right now. Thank you so much, France. I know you were busy when you did this and I am so appreciative of you for that. And again, thank you for being one of those few people who inspired me and convinced me to start a blog. I will talk to you soon. I hope the move went well and good.

I know everyone enjoyed this drooli-cious cake – c’mon… have a slice and tell me what you think. 😉



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