Nutella Croissant Pudding

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

Nutella Croissant Pudding

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

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

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

Nutella Croissant Pudding 2

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

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

Nutella Croissant Pudding 3

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

Nutella Croissant Pudding

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


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


  1. Preheat the oven to 350 degrees F. Prepare a small baking dish, 8 x 8 or 9 x 5 would work. Grease and set aside.
  2. Slice each croissant and spread Nutella. Put back together and cut into smaller pieces. Add the cut pieces to you prepared baking dish.
  3. To make the custard, add eggs, cream, vanilla, salt and sugar in a jug and mix until well incorporated. Pour this over the baking dish with croissant pieces, while pressing down the croissant to absorb the custard.
  4. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake again for another 10 minutes or until top of the bread is golden brown.
  5. Remove from the oven and let cool in the pan.
  6. Cut and transfer to a serving plate, dust with powdered sugar.

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

Source recipe: Nutella Bread Pudding by Steamy Kitchen

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

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

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

I am also sharing this at

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{Versions & Verdicts} Linda’s Batata Koucha

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

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

Batata Koucha - The Not So Creative Cook 2

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

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

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

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

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

Batata Koucha - The Not So Creative Cook

Batata Koucha

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


  • 500 g of beef strips
  • 6 large potatoes, cut in wedges
  • Sliced of red bellpeppers (optional)
  • About a handful of dried chick peas, soaked overnight
  • 1 cup onion, sliced
  • 4 tbsp sunflower oil
  • Oil for frying
  • 1 L water
  • 1/4 parsley, chopped
  • Salt and pepper, to taste


  1. In a large pot with medium heat, add oil.  Add onion, beef, salt, pepper. Cook until beef is no longer pink.
  2. Remove water from the chickpeas. Wash and drain. Add to the pot with beef.
  3. Add water. Cook for one hour or until liquid is reduced.
  4. Meanwhile, on a different skillet, add oil over medium-high heat and fry potato wedges until golden brown. Place on a stack of paper towel to drain excess oil.
  5. On a different pan/skillet, add oil over high heat.
  6. Preheat the oven to 350 F.
  7. When the meat is cooked, transfer into a baking dish.
  8. Add potato wedges and bellpeppers (if using).
  9. Bake for 15 minutes.
  10. Remove from the oven.
  11. Drizzle with lemon and chopped parsley.

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

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

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

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

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

I am also sharing this at:

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What’s You Do This Weekend

Cut-Out Sugar Cookies (Ramadan-themed)


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

Cut Out Cookies @ The Not So Creative Cook 3

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

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

Cut Out Cookies @ The Not So Creative Cook 2

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

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

Cut Out Cookies @ The Not So Creative Cook

Cut-out Sugar Cookies Recipe

For the Cookies:


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


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

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

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

For the Sugar Icing:


  • 3 cups icing sugar
  • 2 egg whites


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

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

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

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

 I am also sharing these cutie cookies at



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Veggie Wednesdays | Bake of the Week

Meet New Bloggers #39

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

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


Maple + Butter

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

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

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

Goodness is Gorgeous

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

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

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

Gluten Free Bakes and Bites

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

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

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

A Cupcake for Love

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

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

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

Flavorful Bakes

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

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

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


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

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In My Kitchen – June 2015

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

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

In my kitchen…

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


Cut Out Cookies @ The Not So Creative Cook 2

In my kitchen…

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


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


In my kitchen…

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

IMG_0327In my kitchen…

…are these tea towels which I thought I would not buy. I returned to the shop thrice and just looked at these. Maybe checking if its still available?? I don’t know. But something tells me that I have to come back for the fourth time and bring these with me. So, I obeyed. 😀IMG_0329

In my kitchen…

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


In my kitchen…

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


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

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

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

Have a fabulous day to everyone.


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Chocolate Covered Oreo Overload Muffins

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

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

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

Welcome to Fiesta Friday #71


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

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

Chocolate Covered Oreo Overload Muffins-TNSCC3

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

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

Chocolate Covered Oreo Overload Muffins-TNSCC2

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

Chocolate Covered Oreo Overload Muffins Recipe


For the Oreo muffins:

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

For the Icing:

  • 2 ounces semisweet baking chocolate
  • 1 ½ tbsp coffee + 2 tbsp hot water
  • 5 to 6 tbsp unsalted butter


Preheat oven to 350 F. Prepare and line muffin pan with 12 paper liners.

For the Oreo muffins:

  1. In a bowl, mix together flour, baking powder, baking powder and salt. Set aside.
  2. In another bowl, mix vegetable oil, egg and cream. Pour this mixture to the dry mixture and mix just until well combined.
  3. Add in chopped Oreos.
  4. Sprinkle streusel over the muffins.
  5. Bake for 15-20 minutes until a toothpick inserted in the middle comes out clean.
  6. Let cool in the muffin pan for few minutes, then transfer to a cooling rack to cool completely.
  7. Cover with chocolate icing (recipe below) and top with chopped/crushed Oreos.

For the icing:

  1. In heatproof bow, add coffee mixture and chocolate. Set over a larger saucepan with simmering water. Stir chocolate and coffee mixture until chocolate is melted and smooth.
  2. Remove bowl with melted chocolate and add in butter, then beat butter tablespoon at a time. Do this over a larger bowl with ice and water. Stir/beat until spreading consistency.

 I hope you enjoy. Happy Fiesta Friday! 😉


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Meet New Bloggers #38

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

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


The Dairy Free Baker

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

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

Cozy Eats 

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

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

Arugula and Amore

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

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

Fock That’s Good

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

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

Beyond Fit Recipes

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

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


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

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