Graham Cracker Cookies

Cookies that are made with graham crackers – yeah! So crisp on the edges and soft inside – buttery and not too sweet. Perfect for a cup of tea!

So here I am again, saving Mr. Graham Crackers. I didn’t want anything related to s’mores this time. Let me say that I want Mr. Graham Crackers to be the star. I spent hours searching for recipes that I think could be great and one of the things I found is a recipe for Graham Cracker cookies. At first, I had doubts at myself. When I saw how easy it is to make and by imagining how these would turn out, I was sold.

These turned amazing! The cookies are not to sweet and it has a buttery flavor – wow! I gave away some and they all loved the cookies! They didn’t believe it was made with graham crackers. For me, these are fantastic with a cup of tea. Well, a tea lover here! 😀

I am taking these delicious cookies at this week’s Fiesta Friday #177 where me and Ai @ Ai Made It For You are co-hosting. Thank you, Angie, for this wonderful party!

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

Graham Cracker Cookies

Ingredients:

  • 15 sheets graham crackers (you need about 2 cups of crumbs)
  • 1/4 cup white sugar
  • 2 tbsp brown sugar
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 6 unsalted butter, melted
  • 1 large beaten egg
  • 1/2 tsp vanilla extract

Instructions:

  1. Preheat oven to 350F, placing the rack in the middle of the oven. Line a baking sheet with parchment paper and set aside.
  2. In a food processor with the blade attachment, pulse the graham crackers until you get a sandy texture. You can also place them in a large ziplock bag and use a rolling pin to crush them. Transfer to a large bowl.
  3. In the bowl with graham cracker crumbs, add white sugar, brown sugar, baking soda and salt. Mix to incorporate.
  4. Add butter, egg and vanilla. Mix thoroughly.
  5. Using a medium ice cream scoop, scoop out dough (or about 1 1/2 tbsp) and roll using your palms to shape into a ball. Place into the lined baking sheet, making sure to give them enough space away from each other (about 2 inches apart).
  6. Bake for 9-11 minutes or until the edges turned light brown. Let cool in the pan for 5 minutes. Using an offset spatula, remove from the baking sheet and transfer to a cooling rack to cool further.

Source recipe: Graham Cracker Cookies by The Kitchn

Note: This can be kept in an air-tight container for up to 4 days. I finished these on the same day! 😀

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{Small Batch} Mango Streusel Muffins

Cinnamon-y muffins with chopped mangoes and with superb streusel topping. Perfect with a cup of tea or coffee.

Mango Streusel Muffins 3

Jhuls, where do you put all the food you put into your tummy?

That’s the question I get to hear whenever I am eating with my friends. That doesn’t bother me, though. As the saying goes “be yourself“, so that was me – being myself. However, weeks after following the Whole30 rules, my tummy can’t handle much. I can’t finish meals that I thought I can. I am not complaining. I am happy that I eat lesser now. And that is the reason why I am learning how to cook and bake small batches, hoping that I won’t regret it later on. Hmm, if I do, I could do another batch. 😀

Mango Streusel Muffins

These muffins originally used peaches, but I prefer mangoes over peaches whenever a recipe calls for peaches. I used the recipe of Sally, but as I said – I used mangoes. I ‘marinated’ the mangoes with lemon, cinnamon and sugar to make sure that the mangoes are sweet enough when they are mixed with the batter. The result was amazing – the crumb topping was super crisp, the muffin was really soft. You could taste the sweet mangoes inside and that cinnamon-y flavor – oh wow! It was like muffins with a mango filling. I could make these over and over again.

Mango Streusel Muffins 2
I was trying to show the chopped mangoes, but I found most on the sides. The one cut has done better. 😀

I am taking these lovely muffins at Fiesta Friday #176 where me and the talented Monika are co-hosting! Yay! Thank you, Angie, for bringing us all together.

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

Small Batch Mango Streusel Muffins

Ingredients:

For the crumb topping: 

  • 34g packed light brown sugar
  • 1 tbsp white sugar
  • 1/2 tsp ground cinnamon
  • 2 tbsp unsalted butter, melted
  • 42g all purpose flour

For the muffins:

  • 110g all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4tsp ground cinnamon
  • 1/2 tsp salt
  • pinch of nutmeg
  • 58g unsalted butter, softened to room temperature
  • 50g light brown sugar
  • 25g white sugar
  • 1 large egg, room temperature
  • 60g yogurt
  • 1 tsp vanilla extract
  • 23ml milk
  • 1 cup mangoes, cubed* (please see optional instruction below)

For the glaze:

  • 1 cup (120g) confectioners’ sugar
  • 3 Tablespoons (45ml) heavy cream (or milk for a less creamy texture)
  • 1/2 teaspoon vanilla extract

Instructions:

For the crumb topping: 

  1. In a bowl, mix all crumb topping ingredients. Set aside.

Preheat the oven to 375F. Spray muffin pan with non-stick spray. Set aside.

For the muffins: 

*Optional: Since I want to make sure that the mangoes are sweet enough when they get inside the muffins, I ‘marinate’ them with 1 1/2 tbsp sugar, 1 tbsp cornstarch, 1/2 tbsp lemon juice and pinch of cinnamon. So this came like a mango pie filling inside the muffins. 

  1. In a bowl, mix flour, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside.
  2. In another bowl, add brown sugar and softened butter. Beat until fluffy (about 3 minutes). Add egg, yogurt, milk and vanilla. Beat for 1 minute or until well combined. Add this mixture to the dry ingredients and mix until incorporated. Add mangoes.
  3. Divide the batter into your muffin pan until 2/3 full. (You may get 6-8 muffins. I got 7.)
  4. Top each with the crumb topping, pressing them lightly to the batter.
  5. Bake for 15-18 minutes or until toothpick in the middle comes out clean.
  6. Remove the muffins from the oven and leave in the muffin pan for 5 minutes and transfer to a cooling rack or serving plate.

For the glaze: 

  1. In a small bowl, combine all ingredients for the glaze and mix until smooth. Pour over warm muffins.

Source recipe: Peach Streusel Muffin by Sally @ Sally’s Baking Addiction

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{Whole30} Potato Salad

Delicious potato salad with just very few ingredients and with homemade mayonnaise

Whole30 Potato Salad 1

I think you all know that I love potatoes. Since I knew that potatoes are Whole30 compliant, I make sure to have them every week. Mostly, I just roast them with Cajun seasoning or pair with roast chicken or cook with other veggies. Though I love potatoes, I never had too much potato salad in my life. I think it is because either I find them too bland or with too much mayonnaise. I love mayonnaise, but there are mayonnaise that I don’t like the taste.

I was invited for a lunch at a friend’s home and she served me potato salad. That’s when I realized that I never had that salad for years. Inspired by my friend, I decided to make my own salad, but I thought of making it Whole30 compliant. So I used the mayonnaise I made.

Whole30 Potato Salad 2

This potato salad is mixed with only plain mayonnaise, but you can also mix it with almond milk or any milk of your choice that goes well with salad. I also included sliced cucumbers and boiled eggs. I made it very simple with just very few ingredients, but it was really delicious!

I am taking this with me at the amazing Fiesta Friday # 175. This week is of course hosted  by the lovely Angie. Our co-hosts this week are Monika and Suzanne.

Potato Salad

The measurement of the ingredients depends on you – you can put as much as you like.

Ingredients:

  • 500g baby potatoes*
  • Sliced cucumbers
  • Boiled eggs, sliced into smaller pieces
  • Mayonnaise
  • Salt and pepper, to taste
  • May also add: pickle relish, almond milk, sugar to sweeten (if not doing Whole30), fresh dill, and whatever mix ins you’d like

Instructions:

  1. In a large pot of boiling water over high heat, add in peeled and quartered potatoes. Cook until fork tender. Drain water and place in a large mixing bowl.
  2. Add in mayonnaise and the rest of the mix ins you’d like to include.
  3. Season with salt and pepper.
  4. Chill until ready to serve.

Note: I just love to use baby potatoes most of the times and also for this salad.

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S’mores Cheesecake Cupcakes

Yay! It’s S’mores season and these cheesecakes are just in time – graham cracker crust, creamy and dreamy cheesecake filling, chocolate ganache and toasted marshmallows. These cheesecakes are in individual servings and they are super fantastic!

S'mores Cheesecake Cupcakes 2

I’ve been busy being Super Jhuls for the last few weekends.

I’ve been busy saving friends (a.k.a. ingredients) who liked to end their lives.

S'mores Cheesecake Cupcakes 5

You know that I have a habit of buying stuff in bulk, especially when they are on saleeee! I know you feel me. I’ve had plans for them, but suddenly I decided to do this Whole30 thing. Bye, chocolate chips, cookie butter, marshmallows and to all sweet stuff. But one day, a bag of marshmallow just fell off from who knows where. It’s like it is telling me to hurry and save them and its friends. So I got very busy thinking what to do. I just have few weeks left, I thought.

S'mores Cheesecake Cupcakes

So I did what I have to do and saved whatever I could.

First things to save: graham crackers and marshmallows. So what do I think of when I hear both? S’mores! S’mores! S’mores! So here goes S’mores Cheesecake Cupcakes…

S'mores Cheesecake Cupcakes 3

These mini cheesecakes have a graham cracker crust, cheesecake filling (of course), chocolate ganache and toasted marshmallows on the top. They are super creamy and rich, but you will not eat them everyday. I am telling you – they are super delicious!

I am sharing these with my friends at Fiesta Friday at this week’s amazing Fiesta Friday # 174.

S'mores Cheesecake Cupcakes

  • Servings: 10
  • Difficulty: easy
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Ingredients:

For the graham cracker crust:

  • 1 cup Graham cracker crumbs or 12 sheets of Graham crackers, finely grounded
  • 2 tbsp white sugar
  • 4 tbsp unsalted butter, melted

For the cheesecake filling:

  • 8 oz cream cheese, softened to room temperature
  • ¼ cup sour cream, room temperature
  • 1 egg, room temperature
  • ¼ cup white sugar
  • 1 tsp vanilla extract

For the chocolate ganache & topping:

  • 2/3 cup semisweet chocolate chips
  • ¼ cup heavy whipping cream
  • 70 regular size marshmallows or 10 large marshmallows

Instructions:

  1. Preheat oven to 350F. Fill 10 muffin pan holes with cupcake liners.
  2. In a small bowl, add graham crackers, sugar and melted butter. Mix well to incorporate. Take about 2 tbsp of the crust mixture and divide into the bottom of 10 cupcake liners. Press down. Set aside.
  3. In another bowl, add cream cheese and beat until fluffy. Add in sour cream and beat again. Add egg, sugar and vanilla extract; beat again just until combined.
  4. Taking about 2 ½ tbsp each, divide the cheesecake filling between the prepared crusts.
  5. Bake for 18-20 minutes or until cheesecake filling is set.
  6. Remove the pan from the oven and let the cheesecakes cool in the pan for about 10 minutes and transfer to a cooling rack to cool further.
  7. Place inside the fridge for about 3 hours or overnight. (I did mine overnight)

When ready to serve or just about an hour to serve,

  1. In a heatproof bowl, place semisweet chocolate chips and heavy cream.
  2. Melt in a microwave on low-medium heat while checking and mixing at 15 seconds interval. This can also be done over a pot of simmering water, making sure that the bowl doesn’t touch the hot water.
  3. Let the ganache set a little before topping the cheesecakes.
  4. Place regular size marshmallows above the topping (or large marshmallows). Toast the marshmallows using a kitchen torch, making sure not to burn them.

Source recipe: Mini S’mores Cheesecakes by Crazy for Crust

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Chocolate Tablea Cake

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

Chocolate Tablea Cake 3

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

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

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

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

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

Chocolate Tablea Cake 1

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

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

Chocolate Tablea Cake 2

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

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

Chocolate Tablea Cake

  • Difficulty: easy, needs patience
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Chocolate Tablea Cake 3

For the cake:

Ingredients:

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

Instructions:

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

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

For the custard filling:

Ingredients:

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

Instructions:

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

For the chocolate frosting:

Ingredients:

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

Instructions:

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

To assemble the cake:

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

Notes:

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

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

Source recipe: Chocolate Tablea Cake

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{Whole30} Roast Potato Slices

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

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

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

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

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

Roast Potato Slices

garlicky-roasted-potato-slices-tnscc1

Ingredients:

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

Instructions:

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

Notes:

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

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

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

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Easter Surprise Mini Bundt Cakes

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

Easter Surprise Mini Bundt Cakes 1

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

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

Easter Surprise Mini Bundt Cakes 3

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

Easter Surprise Mini Bundt Cakes 2

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

Easter Surprise Mini Bundt Cakes

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

Ingredients: Easter Surprise Mini Bundt Cakes 2

For the cake:

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

For the chocolate frosting & topping: 

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

Instructions:

For the cake:

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

For the chocolate frosting & topping: 

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

Now, enjoy the cakes!

Easter Surprise Mini Bundt Cakes a

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Creme Egg Lava Cakes

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

Creme Egg Lava Cakes 1

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

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

Easter Eggs

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

Creme Egg Lava Cakes

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

Creme Egg Lava Cakes

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

Creme Egg Lava Cakes

For the cake:

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

For the glaze and creme egg: 

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

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

Instructions:

For the cake:

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

For the glaze and creme egg:

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

To make the creme egg lava cakes: 

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

Note:

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

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

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Pan de Monggo

Buns filled with sweet red bean paste. Perfectly paired with cola with lots of ice cubes. 

Pan de Monggo 3

One of the difficult things when you are on a Whole30 diet (or any kind of specific diet/program) is to say ‘no’ to everything you want and you know inside you that you really want that delicious stuff. I was invited to a lunch and a movie. I accepted it as it was not nice to say ‘no’ and okay, let me be honest >>> movie means nachos and nachos means salsa and cheese. Who wants to watch a movie with an apple or banana? I don’t know about you, but obviously not me. I thought it was not too much to eat something I love on that day so I also had french fries flavored with my favorite sour cream. I admit I missed eating those stuff. At lunch, I had Chinese noodles. Yes, you can say that I really enjoyed my cheat day. 😀

Pan de Monggo

The next week after that invitation, I was requested to make Pan de Monggo. The request has been pending for months, so it was a shame not to make it this time. Pan de Monggo are buns filled with sweet red bean paste. They are very popular in the Philippines and usually eaten for afternoon snack rather than breakfast. They are usually paired with a glass of cold Coca-Cola with lots of ice cubes.

Pan de Monggo 4

Today marks the last day of my second round of Whole30 diet, but you know that I did not complete the program. Although I cheated for two days, I still lost weight and this time, I lost 8 lbs. more. I can’t promise myself to do a complete third round, but I am still into this clean-eating stuff.

Okay, back to the bread… The filling is made of red mung/adzuki beans, condensed milk and sugar. The beans are boiled until soft. Sugar is added later on then transferred to a blender to puree the beans. The pureed beans is then returned back to the pot and mixed until thick. You can add condensed milk once the beans have returned back to pot, before it turns into a thick paste. Can you imagine already? Delicious, yes? Pour that cola into your glass and enjoy!

Pan de Monggo 2

I am bringing these lovely buns at Fiesta Friday #166, co-hosted by Mollie and Ginger. Of course, thanks to our Angie. Happy Fiesta Friday, FF friends!

Pan de Monggo

  • Servings: 12-14 buns
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Ingredients:

Red bean paste filling:

The filling can be prepared ahead of time. I prepared mine one night before making the buns.

Ingredients:

  • 1 cup red mung beans/adzuki beans
  • 1/2 cup white sugar
  • 1/4 cup condensed milk (optional)
  • Water to soak and/or boil the beans

Instructions:

  1. In a bowl, add washed beans and place water just 2 inches above the beans. Leave overnight. The next day, drain water and place the beans in a deep pot. Add water and boil until soft. (You can also skip the soaking, just boil the beans for more minutes.)
  2. When the beans are soft, add sugar. Turn off the heat and let the beans cool to room temperature. Transfer the beans to a blender to puree them. Alternatively, you can also use stick blender. (I tried using food processor, but I did not like the result.)
  3. When the beans are pureed, return back to the pot. Add condensed milk, if desired. You can do a taste test. You may want to add more sugar or condensed milk as the sweetness will lessen when eaten with buns.
  4. Stir constantly until the consistency becomes a thick paste. Let cool down before filling the buns. Since I made mine a night before, I kept the filling inside the fridge.

For the buns:

  • 3 1/2 cup all-purpose flour (you may need additional for your work surface)
  • 2 tsp instant yeast
  • 1/3 cup sugar
  • 1 tsp salt
  • 1 1/4 cup milk, warm
  • 1/4 cup melted butter
  • 1 beaten egg
  • 1 egg yolk (for egg wash)

Instructions:

  1. In a bowl, add flour, sugar and instant yeast. Mix until combined. Add salt and mix again.
  2. Add egg, melted butter and warm milk. Mix using a wooden spoon or your clean hands. (You can also do this in your stand mixer.)
  3. Sprinkle little flour to your work surface and knead the dough until smooth and elastic. (My technique is to hold the dough like a ball and stretch (like you’re pulling them apart). Do that until the dough is not sticking to your hands and when it’s smooth.) You can do this in a stand mixer with dough hook attachment and knead until smooth and elastic. Time will vary.
  4. Transfer to a greased bowl and keep in a warm place for one hour or until doubled in size.

When the dough is ready,

  1. Prepare couple of baking sheets lined with parchment paper. Set aside.
  2. Punch down the dough to remove the air.
  3. Divide the dough with each measuring 50 grams. (You may get 12-14 buns.) Flatten each and fill with about 2 tbsp of bean paste. Seal the edges. Place on the baking sheet, sealed side down, loosely covered. Let them rise again until doubled in size.
  4. Meanwhile, preheat your oven to 350 F.
  5. When ready, carefully brush the tops of the buns with egg yolk.
  6. Bake for 15 minutes or until golden brown.

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