Red Velvet Tiramisu Brownies

Super delicious. Amazingly delectable. Absolutely a must-try for all red velvet lovers. I must say this is completely a winner in everyone’s tummy. 
Red Velvet Tiramisu Brownies @ The Not So Creative Cook 1

We are sometimes asked –

If you have superpowers, what would it be?

I’ve told so many answers that I even can’t remember some of them. Of course, when you are a child, you would definitely answer that you’d love to be Superman, Spiderman, etc… I would say that, as of this moment, I only love just one thing – to be able to share these amazingly decadent brownies. 😀 Oh, these are not just brownies. These are Red Velvet Tiramisu Brownies. How could that be possible? Yep! Believe it or not… it is possible! It is possible to have this kind of… I can’t even put into words how awesome these bars are.

When I saw this from Jovita, I really thought I was only dreaming. I love anything red velvet. Who wouldn’t? All red velvet stuff is just so pretty. I also love tiramisu and there’s no doubt I love anything brownies.

See, the base is brownies, obviously. You have ladyfingers brushed with coffee. You have the heavy cream + mascarpone duo. And you have the sprinkle of cocoa powder. You have the option to top these babies with grated chocolate. The next thing you know, you’ll flood yourself with these super amazing brownies.

Red Velvet Tiramisu Brownies @ The Not So Creative Cook 2

Indulging these was already expected. But I did not expect that I could finish four bars in one sitting. To be honest, I think I could finish the whole pan in a day… Don’t look at me like that – I didn’t do it. And I did not finish the whole pan by myself as I shared some to my friend who really loved it, I must say.

Jovita @ Yummy Addiction really did an amazing job with this recipe. It’s like heaven in disguise. 😀


  • Servings: 16
  • Difficulty: easy
  • Print


For the Red Velvet Brownies:

  • 1 cup all-purpose flour
  • ½ tsp baking powder
  • ⅓ tsp salt
  • 2 large eggs, room temperature
  • ½ cup unsalted butter, melted
  • 2 oz. dark chocolate
  • ¾ cup granulated sugar
  • 1½ tsp vanilla extract
  • 2 tsp unsweetened cocoa powder
  • 1 tbsp red food coloring (or as needed)
  • 1 tsp white vinegar

For the Tiramisu:

  • 4 egg yolks
  • ⅓ cup sugar
  • ⅓ tsp vanilla extract
  • 1 cup mascarpone cheese, room temperature
  • ½ cup heavy/whipping cream
  • ½ cup room temperature coffee* (See Notes below)
  • 3 oz. soft ladyfingers
  • cocoa powder, for topping


For the Red velvet Brownies:

  1. Preheat oven to 350F. Prepare an 8-inch square baking pan with parchment paper and spray with nonstick spray. Set aside.
  2. In a small bowl, mix flour, baking powder, cocoa powder and salt. Set aside.
  3. In another small bowl, beat eggs until foamy. Set aside.
  4. In a large bowl, add the melted butter, sugar and vanilla.
  5. Add the flour mixture and carefully mix with the butter-sugar-vanilla mixture.
  6. Add in food coloring until desired color is achieved.
  7. Stir in vinegar.
  8. Slowly add in eggs then fold in the mixture until combined.
  9. Pour batter into prepared pan and spread evenly.
  10. Bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
  11. COOL COMPLETELY on a wire rack.

For the Tiramisu:

Prepare a strong coffee. Set aside.

  1. 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.
  2. In another bowl, beat the whipping cream until soft peaks form. Gently mix the mascarpone cheese.
  3. Add the yolk-sugar mixture to the cheese mixture, gently fold.

Assembling the Tiramisu Brownies:

  1. Pour a quarter of the tiramisu mixture over the brownies and spread evenly over the top.
  2. Arrange the ladyfingers on top of the tiramisu mixture. Using a pastry brush, brush tops of ladyfingers with coffee until they are saturated. Pour remaining tiramisu mixture on top and spread evenly with a spatula.
  3. Sprinkle with cocoa powder. Cover with plastic wrap and refrigerate at least 1 hour.


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

This can be kept in the fridge up to five days. But I don’t think this will last that long. 😛

Source recipe: Red Velvet Tiramisu Brownies by Yummy Addiction

Red Velvet Tiramisu Brownies @ The Not So Creative Cook

I highly recommend that you try this dessert and give your brownies a makeover. 😉

Happy partying and have a delicious weekend.

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I am sharing this at Fiesta Friday #70, hosted by the Amazing Angie, co-hosted by  Dini @ Giramuk’s Kitchen and Mollie @ The Frugal Hausfrau. Link up now and join the fun. 😉

I am also sharing these lovely bars at

Fabulous Foodie Fridays




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Bake of the Week

Skinless Beef Longganisa

As a full-time employee, the only thing I can do after work is to drop by at the grocery to store to buy something to eat, prepare dinner and finally have my sleep. Watching movies is not my thing after work as I am not always in the mood to watch unless it’s all about Percy Jackson… or it’s a TV series. One thing I have learned about TV series – it’s crazy to think about the next episode.

TORTURE. That’s what it is.

Instead of watching the series on the time of showing, I rather wait for the season to end and that’s when I download and watch them. Yes, you have another season and that means months to wait, but at least I have saved myself from those sleepless nights thinking of the next episode. I am currently watching Revenge and I am about to reach the end of season 4 (last season). After Revenge, I have so many more series waiting and all of them are not on their last season.

Again, another torture.

Skinless Longganisa @TheNotSoCreativeCook

Well, there are things you do even you know that it can somehow hurt you…

Or your head. Oh, I mean my head. 😥

It’s very torturing to cook something, knowing it will hurt the migraine girl inside me. But I am a food lover and there are times that I have to set aside my worries of a migraine attack when I really want to eat a certain food.

Skinless Longganisa @TheNotSoCreativeCook 2Beef Chorizo or Longganisa is always a favorite in our home. My siblings loved it when they were little and even up to now. It was crazy cooking it for them while I am covering my nose. Not because I don’t like the smell, but it triggers my migraine. One day, I realized that I missed eating them. I knew the my other self, migraine girl, will kill me for that, but I just had to make it. Hmm, let’s just say that we fought, but I won. 😉

Skinless Beef Longganisa Recipe


  • 1 kg  ground beef
  • ¼ cup brown sugar
  • ½ head garlic, peeled and minced
  • 1 tbsp soy sauce
  • ½ tbsp vinegar
  • ½ tbsp salt
  • 1 tsp ground black pepper
  • Oil for frying

You will also need 4×4 wax paper


  1. Combine minced/ground beef, sugar, garlic, soy sauce, vinegar, salt and pepper. Mix very well.
  2. In about 4×4 wax paper, spoon about 1 tbsp of the beef mixture. Form a log out of this mixture. Roll and wrap tightly. Do this with the remaining beef mixture. Keep in a freezable container or ziplock bag until ready to use.

Cooking the longganisa:

  1. Remove frozen longganisa from wax paper.
  2. In a non-stick skillet over medium-high heat, add 2 tbsp of oil.
  3. Fry longganisa until all sides are golden and cooked through.
  4. Serve hot with fried rice and eggs.

Source recipe: Skinless Longganisa @ Kawaling Pinoy

My little-no-more sister used to cook this in a skillet over medium heat with a little water. When the water starts to boil, she puts logs of longganisa and wait until cooked. She said our Mom told her that longganisa creates its own oil, so no need to use oil.

Skinless Longganisa @TheNotSoCreativeCook 3
Isn’t it crazy when you get a blurry photo, yet you still want to share it?

I found my homemade version a little dry, but still delicious. 🙂

I hope you find this delicious, too. Happy partying & have a fab weekend!

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I am sharing this at Fiesta Friday #69, hosted by the Amazing Angie, co-hosted by Aunt Juju and Amanda.

I am also sharing this at

Guest Post @ FoodBod: Spicy Baked Beans and Eggs

It is really amazing how this food blogging thing lets you get out from your comfort zone or think out of the box. For those who have been my blogging buddy for long, you already know that I love meaty dishes and sweets. I love veggies, too, but I don’t make them frequently. If you are staying in a place where you are the cook and your companions don’t eat that much of veggies, it is difficult to make just for one. By saying that, it means that I don’t Google vegetarian or vegan recipes at all. I even interchange the two, thinking that they are completely the same.

I have been invited to do a guest post multiple times, but the restrictions are few.

When Elaine invited me to do a guest post for her ‘What would you feed me?’  I got very excited. Excited to explore and make something I usually don’t.

Elaine is an amazing friend. She is very supportive. She is very encouraging and patiently assists me in whatever I needed to know. Really, I cannot put every word to it. She is an awesome person. I love chatting with her, too. 😀

The moment she told me about it, I already knew what to make… only to find out that she already has it on her blog. She said that it is completely fine saying that it is my version. Still, I want to make something else for her. With all the vegetarian dishes I have found, I was amazed by how many are they and how many I am able to make. But I have to stick to one.

Spicy Baked Beans & Eggs 3

I thought of making this Spicy Baked Beans and Eggs because I love spicy foods, beans, tomato-based dishes and of course, I love eggs. So it is just right to put them in one dish. Apart from that, this dish is very easy to make. Please visit Elaine @ Food Bod to get the recipe. 😉

I also want to thank Selma for helping me out on my guest post. ❤ And I am really happy and proud that Elaine loved this, too. 😉

I hope you enjoy and visit Elaine’s blog. Have a fab day!

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I am sharing this at

Tricky Tuesday #23

Hey there! I am so sorry for being MIA in this series for a long time. Life got in the way and you know how that goes. 😐 Anyway, I am back with these new set of kitchen hacks and I hope you will like them.

Cleaning your blender quickly

I love making smoothies or shakes, but it gets annoying when it comes to cleaning your blender. You have to remove everything from the blending jar and clean. Gladly, I have found this trick and been using it for quite a while now. I use it during weekdays when I am on the run. But I make sure to clean the rubbers and everything during the weekends.

Click the image to direct you to The Burlap Bag

Peeling Kiwi with a Spoon

I hope I could love peeling fruits as much as I love to eat them. Sometimes, no matter how I love to eat fruits, peeling is something that hinders me to enjoy them. Maybe that is why Bananas are the only ones I eat mostly everyday because it’s super easy to peel them. Hmm… 😀 Kiwis are one of the fruits I’d love to put in my smoothies. I am happy to find this trick and I think I will find myself buying bunch of Kiwis today. 😉

Click the image to direct you to ‘Dinner Now, Dessert Later’ and see the photos on ‘How-To’

Saving Your Leaves Using the Paper Towel Trick 

There are times that I am super lazy when it comes to storing my leaves. I get lettuce from the market which are kept inside a plastic bag and I don’t do anything with them unless I am ready to use it in a salad. Undeniably, there are times that it gets to end its life and I regret that so many times. I asked myself ‘what can I do to save them’ and I found this trick. Not only it applies to leaves, but it also applies to other veggies and fruits. Click the image below to know more about ‘The Paper Towel Trick’.

Click the image to direct you to ‘The Mamas Girls’

Making Your Own Cupcake Holder

Sharing is good. But let’s not deny the fact that buying containers is sometimes a ‘pain’. I love to bake (I think you know that already 😛 ) and I love to give. I mostly buy plastic containers and put my cupcakes or cakes there and give it away. Of course, I would not expect that my containers will come back to me. I don’t want to use old containers or ‘stained’ containers. That sounds unpleasant. I came across this trick and I loved it. I have not done it yet, but I’ll surely do when I give away some goodies.

Click the image below to direct you to ‘Make the Best of Everything’ on ‘How-To’

Making Your Strawberries Last Longer 

My heart skips a beat when I see pretty strawberries sitting on the grocery chiller. They are so gorgeous and you just want them to stay that way. Alas, they don’t – you get to see molds after days of buying them. But this video will tell you know to make them last longer than usual.

That’s all folks! I hope you enjoy these tricks. Till next time. 😉

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Meet New Bloggers # 37

Last week was my friend’s birthday and this series completely slipped my mind – oooppps! 😐 Well, I did not do much for the friend except baking a cake. I was so happy with the results and my happiness got in the way and forgot that it’s Monday and Monday means it’s the bloggers’ day!

Well, I am here now with a new set of bloggers. Smile now. 😀

meetOh My Goodness Vegan

“Having been vegan for around 7 years, I set up this blog to share ideas, recipes, supermarket and high street finds as well as sneaky vegan ‘life hacks’ that I have accumulated!”

Franca claims no expertise in being vegan, but she tries her best to share anything vegan. Raw Chocolate and Walnut Energy Brownies? I’d definitely go for it. 😉

Kay’s Kitchen

“I created this blog, simply, because I love food, I love to eat, and I love to feed others too (grandma in the makings). You’ll find recipes for what I’ve been making in my kitchen lately, everything from indulgent desserts and cakes to quick and easy healthy, weekday meals.”

She does varieties of dishes, so everything you need is in Kay’s Kitchen. 😉 How about Cuban Inspired Lamb Sandwich?

The Sweet & Savory Side of Me

While browsing Ms. K’s blog, I guessed that she’s also a Filipina and that excites me to find her. Er, she found me first and that led me to finding her. J I love that she shares variety of Filipino recipes as I am not super familiar with all Filipino dishes. But this Creamy Shrimp Chopseuy is the one my tummy wants at this very moment. 😀

Feeding You Appetite

“There is nothing that I do not love about food; well almost nothing (besides having to hit the gym harder after a memorable meal). From reading about food and watching food shows, to shopping for fresh meats and produce, to cooking up new variations of my favorite recipes, to travelling around the world and tasting local favorites – I love it all.”

I just love how inspiring and beautiful Neha’s ‘About Page’. Cook for someone you love as she says. J And I am sure that her loved ones really loved this Sweet and Tangy Lamb Meatballs with Yogurt and Herbs.

Tried and Twisted

“Mom and two lovely, talented daughters cooking up a storm while putting unique flavors, ingredients, and wholesome goodness into the mix.”

How lovely it is to blog with your Mom or daughters? ❤ And aren’t these Coconut Cupcakes look like heaven?

And last but not the least…

Shani Milan in the Kitchen

Yes, I have six bloggers for you today and not five. Why? Because this 6th blogger is very new to blogging world and she needs a welcoming committee and that includes me and you, my friends.

I have been following Shani on Instagram and it really made me happy when I found out that she finally created a food blog. Shani is a talented cook and baker. She loves taking food photos, too, and I tell you – she’s creative and funny. 😀 Other than that, Shani is Filipina, too. And that gives me another reason to be excited. Her first post is this tasty Fish in Marinade which she calls as an ‘upgrade to fried fish’. 😀

I hope you show some love to these bloggers. Wishing everyone a fab week… 🙂

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Raspberry Nutella Swirl Cheesecake Bars

Whazup? Whazup, gals and guys? Sorry, sorry… I am late for today – I had to make another batch of my cheesecake to bring to today’s Fiesta Friday #68. As one of the co-hosts, I need to make the guests happy. Yes! Yes! Yo! I am co-hosting again with Justine @ Eclectic Odds N SodsAnd of course, we have the FF Queen, Angie! 😀

Join us in this fun-filled party – click the badge below to join and you get to enjoy these Raspberry Nutella Swirl Cheesecake Bars. 😉


Fancy-looking cheesecake bars, but super easy to make. With Nutella and Raspberries? They are super divine! 

Rasberry Nutella Swirl Cheesecake Bars @The Not So Creative Cook 4

Let’s talk about cheesecake… and understanding cheesecake.

I asked myself once – why do people like cheesecake? It tastes like yogurt. It’s kinda weird, but I don’t eat plain yogurt. That’s my thought about cheesecake because the first cheesecake I have tried is the New York Cheesecake which is some sort of, well, tangy-ish! Krispy Kreme’s New York Cheesecake Donut? Oh, I would not eat that. Ha! That was before I discovered that cheesecake is one of the most divine desserts you’d ever have.

After I’ve started a love affair with cheesecake, I’d want to make everything cheesecake. The amazing thing about cheesecakes? They look fancy, but they are super easy to make. You can make it plain. Add a swirl. Add fruits. And you have the most amazing dessert. 😀

Rasberry Nutella Swirl Cheesecake Bars @The Not So Creative Cook 3

It was one of those days that I badly needed to eat cheesecake. There are so many delectable recipes, but the one from Sally was the first thing that caught my eye. Why not? It’s Sally! I just had this cheesecake with raspberries in mind so I added them and they came out scrumptious. Even my friend who is not a fan of cheesecake loved this one. So I am pretty sure that you will love this, too. 😉

Rasberry Nutella Swirl Cheesecake Bars @The Not So Creative Cook

Raspberry Nutella Swirl Cheesecake Bars

  • Servings: 16 bars
  • Difficulty: easy
  • Print


Rasberry Nutella Swirl Cheesecake Bars @The Not So Creative CookCrust:

  • 1 ½ cup graham cracker crumbs
  • 6 tbsp melted unsalted butter
  • 1/3 cup granulated sugar


  • 16 ounces cream cheese, softened to room temperature
  • 1 large egg
  • 1/4 cup white sugar
  • 2 tsp. vanilla extract
  • 1/3 cup Nutella, slightly warmed*

* It is necessary that you warm your Nutella especially when it’s sitting in the pantry for long to make it easier to handle. To do this, you can either (1) prepare a bowl with warm water and let the Nutella jar sit there for about 15 minutes; or (2) you can put 1/3 cup Nutella spread in a small microwavable bowl and heat – check every 30 seconds. It’s just a small of amount of Nutella, so it would not take a long time.

You will also need a handful of Raspberries (depending on how much you want to put, but make sure not to over-do it). You can also leave out the Raspberries, but why would you?? 😛


Preheat oven to 350 F. Line a 8×8 square baking pan that has been lined with aluminum foil hanging on the sides. Set aside.

For the crust:

Turn the graham crackers into a fine crumb using food processor or blender. (Alternatively, this can be done using a ziplock bag and anything that you could use to break down the graham crackers.) Pour into the melted butter and sugar. Press into the line baking pan. Bake for 5 minutes. Allow to cool while preparing the cheesecake filling.

For the filling:

  1. In a bowl, add cream cheese, egg, sugar, vanilla extract. Beat until smooth and creamy (about 3 minutes).
  2. Pour the filling on top of the baked crust.
  3. Spoon 16 small dollops of Nutella on top of the filling. Run a knife or wooden skewer back and forth until you have a marble effect.
  4. Arrange your Raspberries on top and press them gently.

Bake for 30-35 minutes, or until the cheesecake has set up and the edges are lightly browned. Allow to cool at room temperature and chill in the fridge for at least three hours before cutting. Store bars in a covered container inside the fridge.

Source recipe: Sally’s Baking Addiction

I hope you enjoy these heavenly treats and you get a chance to make it. Happy weekend!

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{Versions & Verdicts} Oana’s Sriracha Chicken Balls

Delicious chicken balls (not deep-fried), with a touch of Sriracha sauce. Served with Dynamite Sauce. 
Sriracha Chicken Balls - TNSCC1
As a foodie, I browse restaurant menus multiple times. And when I say multiple times, that applies to main dishes, pasta and of course, desserts. 😀 Don’t get me wrong, I don’t have anything against starters/appetizers or soups. But for me to enjoy my main dish, I mostly need to skip them.But then…There are appetizers that you just can’t resist. I am not the appetizer kind of girl, but when you put Dynamite Shrimps in front of me, expect them to be gone in seconds! What I really love about it is the sauce which has Sriracha on it. Since I discovered this amazing sauce, I just can’t keep myself from saying ‘Wow’ every time I see a recipe with the name ‘Sriracha’. There are so many recipes with Sriracha that I’d love to try – it’s crazy! But let’s do that one at a time…
Sriracha Chicken Balls - TNSCCIt was early morning when I opened my email that says: ADORE FOODS: SRIRACHA CHICKEN BALLS. And I immediately clicked the link that directed me to Oana’s post. You can imagine me said ‘Wow’ multiple times. I mean, come on, who could resist such beautiful chicken balls?? No one… especially when you are a Sriracha lover.
And since I love dynamite sauce so much, I used is as the sauce instead of having the Sriracha alone. Besides, the Sriracha sauce was lonely and needed some company. 😀

Sriracha Chicken Balls with Dynamite Sauce

Sriracha Chicken Balls - TNSCCIngredients

  • 500g chicken, mince/ground
  • 2 tbsp red bellpepper, diced
  • 2 tbsp spring onions, finely sliced/diced
  • 3 tbsp carrots, grated
  • 1 egg
  • 1 tbsp soy sauce
  • 1 tbsp sriracha sauce
  • 1 tbsp chopped fresh parsley
  • 1 cup breadcrumbs
  • salt and pepper
  • Olive oil, for frying


  1. Combine all ingredients except olive oil in a large bowl, adding breadcrumbs as needed to form small balls.
  2. In a medium heat, drizzle/spray olive oil in a pan and cook/fry chicken balls until golden brown. Drain excess oil if there is and set aside.
  3. Serve with Dynamite Sauce (recipe below).

Dynamite Sauce Recipe:


  • ¾ cup mayonnaise
  • 2 tbsp. Sriracha sauce
  • 1 tbsp. honey


  1. Mix the sauce and do a taste test. If the taste is fine with you, you can set the sauce aside in the fridge while cooking the chicken balls.  If not, you can make adjustments.

Sriracha Chicken Balls - TNSCC2

{my Version} Let me just say that I did a happy dance. 😀

{Verdicts} These are so perfect – they are so small and cute that you can’t stop yourself from eating them, especially when served with Dynamite Sauce, or even Sriracha alone. I can’t tell you how many I finished in one sitting – the world just stopped when I kept popping these into my mouth. 😛

I hope you enjoy these little yums and you get a chance to make it. Happy weekend!

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I am sharing this at Fiesta Friday #67, hosted by the Amazing Angie, co-hosted by Caroline  and Jess.

I am also sharing these yummies at



In My Kitchen – May 2015

First, I want to thank Celia @ Fig Jam and Lime Cordial for hosting In My Kitchen every month which we get to peek at each other’s favorite place – the kitchen! 😉

Another month has gone – welcome, May! I hope your last month was fun! 🙂

April was a little busy and tiring month for me. Whenever I plan to do something for the weekend, I just can’t make it due to the tiring weekdays.

It’s so unusual that I haven’t got anything for myself this month except for a tea towel which is currently in the deepest part of the laundry basket (will post it next month), gel food colors and chocolates for baking… though I have stuffs from my friend.

In my kitchen…

…are these mason jars. Since I realized how cute mason jars are, I’ve always wanted to buy some. However, due to the exploding stuffs I have in the kitchen, I decided not think of it. One day, my friend just came into the idea of buying me jars – so thoughtful and sweet. So I got three without handle and one with handle.

The Not So Creative Cook - IMK (3)

In my kitchen…

…is a fondant icing smoother. Since the first week of April, I was planning to make fondant icing to celebrate my blog’s two years (April 23), but I didn’t make it – I was too tired to even bake a cake during the first week. I tried to postpone it, but still, my body can’t. Maybe some other day.

The Not So Creative Cook - IMK (1)

In my kitchen…

…are these food colors. The blue is from a friend and I bought the other three. I tried making meringue (for the third time) but it was tangy (haha). I think the cream of tartar expired (eww!).  From oven to garbage can – that’s what happened. 😦

The Not So Creative Cook - IMK (5)

In my kitchen…

…are these  Hershey’s chocolates for baking. I still haven’t used them and stock them up with the ones I bought last month. I just hope they don’t reach the expiry date. 😀 I remember seeing one recipe that uses unsweetened chocolate, but I really can’t remember it. Most probably cookies or cupcakes. Hmm, I will let you know when I remember it. 😉

The Not So Creative Cook - IMK (4)

Let me ask you – what do you feel when you make something and you don’t like it 100%? Me, considering that it’s still edible, of course, I still eat them. 🙂

In my kitchen…

…are these Pandesal. They look different from each other, they look funny! I did make the dough at night at let it stay in the fridge overnight. The next morning, (1) I waited it to become room temperature, (2) kneaded the dough for few minutes, (3) cut them individually, (4) waited for them to rise and (5) baked them. The bread pieces were still very soft and delicious – they just have different shapes. 😀

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And I love it with chocolate ice cream. ❤

The Not So Creative Cook - IMK (6)

In my kitchen…

…is Shakshuka. This is my first time on Shakshuka. It was delicious, but I was looking for a texture. I got crushed tomatoes instead of chopped and I did not add anything with texture aside from green peas. It was tangy, but I love it sweet. Do you have any idea what to add to make it sweeter aside from sugar? I mean a healthy one?? Or is Shakhshuka supposed to be tangy??

The Not So Creative Cook - IMK (8)

 Last but not the least…

You remember the Terry’s Chocolate Orange I had on my IMK April 2015?

In my kitchen…

…are these Chocolate Orange Cupcakes with Cream Cheese Frosting to celebrate my two years of blogging since the cake with fondant icing was not done. I prefer them though with whipped cream/cream cheese frosting, but this turned out good, too.

The Not So Creative Cook - IMK (2)

I hope you enjoyed peeking into my kitchen. Now, it’s your turn. Join Celia and the rest of the gang and share what’s going on in your kitchen. Make sure to do it before 10th of May. We are looking forward to it. 😉

Have a fabulous day!


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Meet New Bloggers #36

Wow! It’s seven weeks since the last time I brought new friends for you to meet. I did not expect that it would take me that long. Why time is running too fast?? 😥

If you could remember, I mentioned that the reason of me taking a break from this series is that I have to finish something at work. Well, I could not say that everything is in the right place now, but at least I just need few things to do.

Enough with the chitchat and let me do one of the things I love about this blog – letting you meet new friends:



“My nutrition philosophy embraces moderation and quality without deprivation.  You will find that my recipes and nutrition advice centre around sustainable and enjoyable healthy eating.”

Tori is a Dietitian and inspires us with her amazing healthy recipes and good food. And these bars of gluten-free Coconut Black Bean Brownies sound so divine.

Jolly Crumbs

“I started Jolly Crumbs with hopes to share healthy recipes that make me happy. I’ve struggled with the roller coaster of losing and gaining weight for a large chunk of my adult life. For several months I have been working on healthy recipes for Samuel and me. I try to keep my recipes low calorie and full of flavor.”

It is very inspiring to read stories like this. As I said before, I really admire people who have the determination to eat healthy. Chelsea is one of the people I admire. Come and take a look at these Ranch Oyster Crackers – they sound perfect for munching. 😀

Kitchen Headquarters

“I love to cook & I love to eat. I remember my high school French teacher telling us that the French “live to eat” and not “eat to live” meaning that food is something more than just fuel. I am definitely a person who lives to eat, because food for me is a lifestyle that brings happiness amongst family and friends.”

I live to eat, too. 😀 Now, check this very interesting Smoked Salmon Pizza. 😉

Neni’s Kitchen

“I can spend hours every day just thinking about which flavors and textures would taste nicely together and I love to try new things. Also, it relaxes me to spend time in the kitchen preparing food and eating it afterwards, obviously. Using fresh ingredients is very important for me and I’ll try to keep it as natural as possible.”

I could do the same thing as well. 😀 Not only shares amazing recipes, but also amazing photos. I am sure this Chocolate Glazed Triple Dark Chocolate Brownie Cake will give you a heart attack as well.

Real Simple Food 

“As much as I like tried and tested recipes for classics like blueberry muffins or chocolate brownies, I am much more interested in developing recipes using unusual ingredients, recipes or techniques – albeit in an accessible way.”

Ahh, I know the feeling of wanting to tweak a classic recipe and turn it into a new one. ❤

I hope you visit them and say hello! 🙂 Let me know at the comment box below.

Wishing everyone a fab week…

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