Cookies and Cream Frosted Brownie Bites

These brownie bites are frosted with melted cookies and cream kisses. Every bottom has mini Oreo and can be topped with another mini Oreo, too. These will surely end your brownie cravings.

They are pretty and delicious, aren’t they?

Pretty? Yes. Delicious? Absolutely!

I love brownies in any form. When I saw this recipe from Dorothy @ Crazy for Crust, I knew I had to try them. And with those beautiful kisses on top, I also knew they would be superb! Mine didn’t turn out the way I imagined them to be.

I envisioned them with sturdy cookies and cream kisses, but I completely messed up!

I have captured one standing kisses, though, slowly giving up.

Being me, I knew I can’t stand the thought of waiting for the kisses to harden up again before I could enjoy them. Well, I tried… but I obviously, it didn’t last. After few minutes of waiting, I tried to fit the baking pan in the freezer which caused the soft kisses to shake and you know what happens next. Yes, the kisses slowly lost it’s shape (read: I messed up). The usual impatient me. Sigh!

Then a not-so-crazy, brilliant idea – make the kisses a frosting. They would still be pretty, I thought. And indeed they are!

These are brownies in super cute form with mini Oreos at the bottom. Of course, there should be brownie batter to be called brownie bites, yeah? Then there’s the cookies and cream kisses on top which melted by force due to the action of an impatient lady (no other than me, of course), though, unintentionally. Ehem!

I am happy that these turned out perfectly delish – heaven in every bite. The brownie part is so fudgy! Of course, everything is perfect! It’s like this recipe is perfectly made for me! Perfect for all cookies and cream and brownie lovers! Did I just use the word ‘perfect’ too much? Well, that’s because these are so perfect that I even haven’t thought of the ‘fallen’ kisses after I took the first bite. This recipe makes enough for you and some to give away. Hmm, I prefer keeping everything to yourself. Oooppss!🙊

You can, of course, skip the flattening of the kisses and make them beautifully standing like the one Dorothy did. They are absolutely prettier. However, just in case you’ll misplace your patience along the way, you can do what I did or whatever you can think of. I won’t judge!😁

I am bringing these at Fiesta Friday #194. Thanks to Angie for having this party, along with our co-hosts this week, Petra and Vanitha.

Cookies and Cream Frosted Brownie Bites

Ingredients:

  • 24-28 mini Oreos
  • 1/2 cup unsalted butter, melted
  • 1 cup white sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/2 tsp coffee dissolved in 1 tbsp warm water
  • 2/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 tsp salt
  • 24-28 Cookies ‘n’ Creme Hershey’s Kissed, unwrapped (if you wish to top them with another mini Oreos, you may double the quantity)

Instructions:

  1. Preheat oven to 350°F. Generously spray mini cupcake pan with cooking spray. Place mini one mini Oreo in each hole. Set aside.
  2. In a large bowl, combine melted butter, eggs, vanilla and coffee mixture.
  3. Add in flour, cocoa powder and salt. Mix using a spatula, making sure not to overtax them.
  4. Using a small ice cream scoop (or 1 tbsp), place in batter into the muffin hole over each mini Oreos.
  5. Bake for 9-12 minutes or until the top doesn’t look too glossy.
  6. Remove from the oven and leave untouched for 1 minute.
  7. Place one kisses on top of each brownie bites and leave for another 10 minutes.
  8. Using another mini Oreo, you can now flatten the kisses. (You can also use the back of the spoon)

Note: You can keep the shape of the kisses, definitely. Please follow Crazy for Crust’s recipe/instruction from the link below:

Source recipe: Cookies ‘n Cream Brownie Bites by Crazy for Crust

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S’mores Cookie Bars

Imagine a large graham cookie topped with fluffy marshmallow and chocolate chips. That describes these delicious s’mores cookie bars – perfect with a cup of tea or with a glass of milk.

My brain is like my Google chrome browser that has so many tabs open. That is why my Google browser is my BFF. Apart from the actual happenings in my life that I need to think of, I have been thinking of trying out those recipes I’d love to try waaaay back! But it is overwhelming having all those recipes that I decided to close the tabs instead of minimizing them to go back later on.

I have been thinking of not visiting Instagram or my Facebook page coz I feel that I don’t want to see that much of food photos or recipes. But when my friend sent me few recipes to try, the mood suddenly changed. ‘Wow! That cake looks so divine! I am going to save that recipe!‘ See? I was torn between a cook/baker who gets so enthusiastic when seeing delicious-sounding recipes and a blogger who wants to take a break.

When I want to make something, but I don’t like to get new ingredients, I summon all the ingredients that are close to committing suicide to get out from their hiding place. Well, they are very obedient so they usually come out quickly. And when I realize that they are too many to handle – I get overwhelmed again like ‘Others, please go back to your hiding place. Sorry to summon you all, but I didn’t mean to call everybody out.’

Here we go – graham crackers, marshmallows and some leftover chocolate chips (whaaaat??) – an excuse to finally make these S’more Cookie Bars. And finally, one tab is closing! What a relief! 

I love anything s’mores. Imagine a large graham cookie topped with fluffy marshmallow and chocolate chips. So it’s like a giant cookie with something close to a cake texture. Hmm, a large soft cookie? Yeah, something like that! (Sorry, guys, I am very bad at describing mostly anything. I only know how to describe ‘hunger’ and I know you know that, too.)

The source recipe used marshmallow creme, but as I said, I want to use whatever that’s very close to dying. These came out little soft (very fragile, let’s say), but these can be placed in the fridge before enjoying.

I am taking these with me at this week’s amazing Fiesta Friday #185 with our lovely host, Angie. Our co-hosts this week are Monika @ Everyday Healthy Recipes and Suzanne @ A Pug in the Kitchen.

S'mores Cookie Bars

Ingredients:

  • ½ cup butter, softened to room temperature
  • 2/3 cup light brown sugar
  • 1 egg, room temperature
  • 1 tsp vanilla extract
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup all-purpose flour
  • ¾ cup graham cracker crumbs
  • 1 ½ cup marshmallows*
  • ½ cup chocolate semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 350ºF. Prepare a 9×9 (or 8×8) baking pan lined with parchment paper.
  2. In a bowl, add butter and sugar, and until fluffy (about 3 minutes).
  3. Add in egg and vanilla, and beat until incorporated.
  4. Add in baking soda, salt, flour and graham cracker crumbs. Mix until dough forms.
  5. Take out about ¾ of the dough and press onto the prepared baking pan.
  6. Above the dough, add in marshmallow and chocolate chips.
  7. Press the remaining dough over the marshmallows and chocolate chips.
  8. Bake for about 20 minutes or until a toothpick inserted on the dough comes out clean.
  9. Cool completely before cutting and serving.**

Notes:

*½ cup marshmallow cream can be used instead of marshmallows

**This came a little soft, so I placed it in the fridge to firm a bit before cutting and enjoying. 

Source recipe: S’mores Cookie Bars by Something Swanky

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Cookie Butter Filled Chocolate Muffins

Chocolate muffins filled with creamy, cheesy cookie butter mixture. For all those chocolate and cookie butter lovers, you’d definitely love every bite! 

So I had plan for the previous weekend. You know I always do. I cannot go on a day without planning what do I have to do for the weekend. When the plan is finalized and entered on my system, nobody should change it. I even cannot change it. Otherwise, there will be a glitch. I had planned to go to to get stuff I’ve been planning to buy. No cooking and I finally get to buy those things – yay! Guess what? Just before that supposed to be a happy day (coz I call grocery day a happy day), friends called and said they will be coming for a visit.

Glitch incoming – I felt it.

So many things going on in my mind like ‘you know you should give me like a week notice’, ‘no food for you tomorrow’…. the mood changed to 180 degrees!

But knowing myself, I couldn’t let them come without anything to offer. And I have this mark on them that I always give them ‘take away’ bag whenever they come to visit. So I checked what can I make them for them to take home.

I remembered that I had cookie butter that’s going to go bad and needed to be used ASAP! And that recipe I pinned has been waiting for a while to be tried. Problem solved and the happy mood came back. I made a batch at night and saved some for the photoshoot the next day. I was waiting for them to leave before I do the photoshoot, but one stayed for a little more time. And that’s it – she found out why I haven’t placed much on their take way bags – coz I saved some take photos. 😀

These chocolate muffins are filled with cookie butter-cream cheese mixture. Every bite is a piece of heaven – chocolatey, creamy from the cookie butter filling. You can also find chocolate chips inside the muffins, so this is such a perfect treat.

Take a cup of tea with you (or should I?) and enjoy these yummy treat at this week’s Fiesta Friday #180. And hey, I am co-hosting with the lovely Tracey @ My Baja Kitchen.

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. 😉

 

Cookie Butter Filled Chocolate Muffins

Ingredients:

For the cookie butter filling:

  • 4 oz cream cheese softened
  • ½ cup cookie butter
  • ¼ cup white sugar
  • ½ tsp vanilla extract

For the chocolate muffins:

  • 1 cup all-purpose flour
  • ¼ cup cocoa powder
  • ¾ tsp baking soda
  • ¼ tsp salt
  • ½ cup chocolate chips, to be mixed with the batter
  • ¼ cup canola oil
  • ½ cup white sugar
  • ¼ cup milk
  • 1 egg, lightly beaten
  • 1 tsp vanilla extract
  • 1/3 cup plain yogurt
  • ½ cup chocolate chips, for topping

Instructions:

  1. Preheat oven to 350F. Prepare 12 muffin cups lined with a paper liner.

For the cookie butter filling:

  1. In a heatproof bowl, add in cream cheese and cookie butter. Microwave for 1 minute with 15 seconds intervals until mixture has softened a bit.
  2. Add in sugar and vanilla extract. Mix and set aside.

For the chocolate muffins:

  1. In a large bowl, mix flour, cocoa powder, baking soda and salt.
  2. In another small bowl, add ½ cup chocolate chips and take about 1tbsp from the dry ingredients and add to the bowl with chocolate chips. Mix to coat. Set aside. (This will keep the chocolate chips to sink at the bottom)
  3. In a bowl or jug, add oil, sugar, and milk.
  4. Add egg, yogurt and vanilla and mix until well incorporated.
  5. Add dry ingredients to the wet ingredients and mix (do not overmix).
  6. Add in chocolate chips coated with dry ingredients and mix again to incorporate.

Baking the muffins:

  1. Using an ice scream scoop or a ¼ cup measuring cup, divide the batter into the prepared muffin pan, noting that you have to fill until halfway only.
  2. Take about 1 tbsp from the cookie butter mixture and add on top chocolate batter.
  3. Cover the cookie batter with the remaining chocolate batter.
  4. Top with the remaining ½ cup chocolate chips.
  5. Bake for 20-25 minutes or until toothpick inserted in the middle comes out with few crumbs, but not wet batter.

Source recipe: Peanut Butter Filled Chocolate Muffins by Sugar Spun Run

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Nutella Brownies

These bars of brownies are fudgy and so full of Nutella goodness

New colleague with two adorable girls who absolutely love anything Nutella gave me an excuse to make these super fudgy brownies that’s bursting with Nutella flavor. Unlike other Nutella brownies that I have tasted, this one is packed with so much Nutella love. You can really identify that this is a Nutella brownies. You know what I mean?

The kids loved these so much and they even sent me video of them eating and thanking me. I also gave some away to my cousin’s colleague and said it was really divine as if this was made by a professional. Ha! Also, one of my friends asked me to make this for her kids as she doesn’t know how to bake and she said her kids loved Nutella, too.

See? This is super amazing! If you are a certified Nutella lover, I am sure you’d want to keep the whole pan for yourself.

I am taking this with me at Fiesta Friday #179, hoping that my food buddies will love this. Thanks to our co-hosts, Petra @ Food Eat Love and Laura @ Feast Wisely. And of course, to our lovely Angie!

Nutella Brownies

Ingredients

  • 1 cup unsalted butter, melted & cooled
  • 1 ¼ cups brown sugar, packed
  • 1 ¼ cups Nutella
  • 2 eggs + 1 egg yolk, room temperature
  • 1 ½ tsp vanilla extract
  • 2 ½ cups all-purpose flour
  • 2 tsp cornstarch
  • ½ tsp baking powder
  • ½ tsp salt
  • Nutella, for topping/swirling, optional

Instructions

  1. Preheat oven to 350F. Prepare a 9×9 baking pan, lined with parchment paper. Set aside.
  2. In a bowl, mix flour, cornstarch, baking powder and salt. Set aside.
  3. In another bowl, mix melted butter and brown sugar. Add in 1 ¼ cups Nutella and mix well. Add eggs and egg yolk on at a time, mixing after each addition. Add in vanilla extract.
  4. Add in dry ingredients to the wet ingredients and mix until well incorporated.
  5. In a separate, medium-sized bowl, whisk together flour, corn starch, baking powder, and salt.
  6. Pour into the prepared baking pan.
  7. Add dollops of Nutella over the batter and use a skewer or toothpick to make a swirl.
  8. Bake for 35 minutes or until a toothpick comes out with few crumbs, but not wet batter.
  9. Cool completely before cutting.

Source recipe: Nutella Brownies by Sugar Spun Run

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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
  • Print

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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