Calamansi Crumb Muffins

Calamansi flavored muffins with crumb topping and citrusy, sweet glaze – soft, moist and so delicious!

You may think that I am insane if I tell you that am not a huge fan of baked goods that are citrusy. Well, I love my Mom’s orange chiffon cake – ahhh so good! That’s another story – never made it still. Anywaaaaay, as I was saying – I am not a huge fan of baked goods that are citrusy (except anything orange – orange cake, orange brownies… you name it). I was given few lemon-flavored treats before and I liked them, but I never reached the point of wanting to make them. But these Calamansi Muffins from Lalaine really got me curious.

I had a good quantity of calamansi and I wanted to make something out of it aside from cutting in half and squeeze the juice in my mouth with salt.

Back to Lalaine’s Calamansi Muffins, they sound really good. I imagined my Mom’s orange chiffon cake, but in muffin form. Huh? Crazy imagination. Also, the crumb topping really did a good job in convincing me so I gave the recipe a shot.

And I made the right decision. The muffins were beyond perfection – the sweetness and the calamansi flavor is just in the right balance. The muffins itself is delicious, but who wouldn’t want a crumb topping and a citrusy sugar glaze?? I don’t know about you, but I don’t think it is a good idea to skip them.

I added calamansi zest to the sugar glaze as I really want the calamansi flavor to stand out in every bite! And don’t you just love that color in the glaze?

The muffins came out really soft and I loved the brown edges. I was a little disappointed at first when I found out I didn’t have muffin liners. In the end, I was thankful. 😀

You really have to try this one. Hmm, in case you don’t find calamansi, you can use lemon. I just don’t know if you can use the same quantity of calamansi.

I am taking these with me at Fiesta Friday # 200. No co-hosts for this week, so we will come back on Tuesday to vote for our favorite recipes. 😀 Thanks to our lovely Angie for hosting! Happy Fiesta Friday, people!

Calamansi Crumb Muffins


For the crumb topping:

  • 3/4 cup all-purpose flour
  • 1/3 cup sugar
  • 1/8 teaspoon salt
  • 1/4 cup butter, melted

For the muffins:

  • 2 eggs
  • 1 cup sugar
  • 1/2 cup canola oil or any light-tasting oil
  • 1 tbsp calamansi zest
  • 2 tbsp freshly squeezed calamansi juice
  • 1 cup yogurt
  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt

For the calamansi glaze:

  • 3/4 cup powdered sugar
  • 3 tbsp freshly squeezed calamansi juice
  • 1 tsp calamansi zest (optional)
  • Pinch of salt, to balance the sweetness


  1. Preheat oven to 375 F. Generously grease 1 or 2 muffin pan. Set aside. (Alternatively, you can use muffin liners.)

For the crumb topping:

  1. In a bowl, add all ingredients for the crumb topping. Mix using your clean hands or fork until it crumbly.

For the muffins:

  1. In a bowl, add eggs and beat until frothy.
  2. Add sugar and oil, and beat again until creamy.
  3. Add calamansi zest, calamansi juice and yogurt. Mix just until combined.
  4. Sift the flour, baking soda and salt. Lightly mix the dry with the wet ingredients until combined. Do not overmix.
  5. Fill the greased muffin pan until 3/4 full. Add crumb topping on top of each muffin.
  6. Bake for 18-20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
  7. Let cool for 5 minutes in the pan before transferring to a cooling rack to cool completely.

For the calamansi glaze:

  1. In a bowl, combine all ingredients for the glaze and mix.
  2. Drizzle over muffins.

Source recipe: Calamansi Muffins by Kawaling Pinoy

Note: I made 14 muffins.


twitter pinterest instagram

Also sharing at


Hot Chocolate Cream in Brownie Cups

Whipped cream mixed with instant hot chocolate in fudgy and delicious brownie cups, topped with toasted marshmallows

I’ve told myself not to get a bag of marshmallows when on the healthy lifestyle street. But I cannot shake up the thought of using my dying hot chocolate mix with whipped cream in brownie cups and I know they would be prettier (and yummier) when topped with toasted marshmallow. So I gave in.

The idea came from Burlap and Blue. I really loved the idea of cream cheese in the recipe, but I don’t think the girl inside me with a migraine would love it, so I skipped it (too sad!). Also, I didn’t have filo for cups or anything similar, so I’ve thought of brownie cups.


Brownie cups. Whipped cream with hot chocolate mix (you can go level 10 naughtiness and add cream cheese!). Toasted marshmallows.

They all sound naughty and perfect for your cheat day! 😀 I always tell my friends that when I say I will be on a cheat day, I really mean it! Besides, these were made during my birthday last month. 😉

I don’t think I have to explain these pretty ones further. It’s pretty obvious – when you take a bite, you’ll have a taste of brownies (my favorite!), whipped cream with hot chocolate mix and toasted marshmallows. The addition of marshmallows can be skipped, but may I ask why?? I added colorful sprinkles coz what’s a birthday without happy sprinkles?? Pretty little treats!

I am taking these with me at Fiesta Friday # 199. Thanks to our hosts this week, Aunt Juju, Mollie and Angie. Happy Fiesta Friday, my friends!!

Hot Chocolate Cream in Brownie Cups

  • Hot chocolate cream (recipe below)
  • Brownie cups (recipe below)
  • Marshmallows, toasted (optional)

For the hot chocolate cream:


  • ¾ cup whipping/heavy cream
  • 2 packets instant hot chocolate mix


  1. Make sure that your bowl, beaters, and whipping/heavy cream are very cold.
  2. In your cold bowl, add in whipping/heavy cream. Beat until stiff peaks form.
  3. Add in instant hot chocolate mix gently using a spatula.
  4. Place in the fridge until ready to use.

For the brownie cups: 


  • 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


  1. Preheat oven to 350°F. Generously spray muffin pan with cooking spray.
  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 overmix 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 11-14 minutes or until the top doesn’t look too glossy or mostly set.
  6. Remove the pan from the oven and press the top of each brownie with the bottom of a small container or glass to create a well.
  7. Let them cool in the pan for 15 minutes before removing to a cooling rack to cool completely.
  8. When brownie cups have cooled completely, fill them with the hot chocolate cream.
  9. Chill in the fridge before serving and top with toasted marshmallows.

Note: For the sprinkles, I melted chocolate in a microwave and dunked the top edges of the brownie cups then I added sprinkles.


twitter pinterest instagram

Ube Jam

Ube Halaya or Ube Jam is a jam or dessert made from purple yam. It is a mixture of coconut milk, evaporated milk and condensed milk. This can be enjoyed as a filling for bread, can be mixed with ice cream, donuts and can be even eaten as a dessert.

I am a person who loves doing all things I can all by myself, especially when it is related to anything kitchen or food. Trust issues? I don’t know. Maybe I am afraid that I’ll not be 100% satisfied at the end. But there are times that I need to trust and be satisfied, especially when I don’t trust myself or if I am feeling lost. You know what I mean?

I love ube since I was a child – ice cream, cake, bread, everything ube. I never realized that I have never seen a fresh ube. Or maybe I just don’t pay attention when me and my Mom used to go to the market. So when the vendor said, “This is ube – the one you use for ube jam.“, I didn’t argue. I trust the vendor way more than I trust myself.

Then I found out that not all ube are created equal. I was hesitant to use the ube at the beginning, but I told myself that I will never know the result if I don’t try.

It turned out I got the right one, I guess. The ube jam is so perfect – the texture, the flavor. It is not complicated to make the jam, but you have to keep in mind the words ‘stirring constantly’. Now, you know what I mean. 😀

I used freshly boiled ube, as you can see. I grated ube when enough to handle. The grated ube is then mixed with coconut milk, condensed milk and evaporated milk. Since the color of the mixture is light, I added ube extract and also to enhance the flavor. IT WAS SO GOOD! I kept eating the jam even before I transferred it to the jar. The muscle pain is worth it!

This ube jam can be used as a filling for bread, for making ice cream, donuts and a lot more. It can also be eaten as a dessert when cold.

I am taking this with me at Fiesta Friday # 197. Thank you to our ladies this week Laurena, Trupti and Angie.

Ube Jam

  • Difficulty: easy, needs patience
  • Print


  • 250 g ube (purple yam), cooked and grated (see notes)
  • 200 ml coconut milk
  • 150 ml sweetened condensed milk
  • 185 ml evaporated milk
  • 1/4 cup + 2 tbsp butter
  • 1/4 cup white sugar
  • 1-2 tsp ube extract (optional)


  1. In a deep and thick pot over low-medium heat, add butter and wait until melted.
  2. Add grated cooked ube and coconut milk. Cook while stirring constantly for 15 minutes.
  3. Cool the mixture for about 10 minutes and transfer to a blender. Add evaporated milk to loosen the mixture and for easy blending. Pulse until mixture is smooth.
  4. Return back the mixture to the pot. Add condensed milk and sugar.
  5. If using, add ube extract until the desired color is achieved. (I used ube extract coz the freshly cooked and grated ube didn’t possess the color I wanted. Also, it added a nice flavor to the jam.)
  6. Over low heat, stir the mixture constantly for about 15-25 minutes or until desired thickness. Keep in mind that the mixture will thicken more while cooling. (I did mine for about 15 minutes as I want mine to be spreadable.)
  7. Let the mixture cool down before transferring to a sterilized jar (for longer life).

Source recipe: Ube Halaya (Purple Yam Jam) by Foxy Folksy


  • I used fresh yam. I boiled them unpeeled. Then, I peeled and grated when enough to handle. Of course, you can use frozen ube. See Bebs’ post.
  • This recipe made about 2 cups (500 ml) of ube jam.
  • It lasted for 2 weeks inside my fridge.


twitter pinterest instagram

Also sharing at

What’s for Dinner?Happiness is HomemadeMix it up Monday | Melt in your Mouth Monday | The Recipe Round-Up Linky | What’d You Do This Weekend?Totally Terrific Tuesday | Cook Blog Share |

Cookie Butter Pudding

Super rich and creamy pudding flavored with cookie butter and then topped with crumbled cookie butter cookies

I had nightmares about food during the first week of doing the Whole30 program. That happened three times. The nightmarewere so vivid that I thought I was actually awake messing up with my Whole30 adventure by eating those delicious cakes and ice creams. When I am finally and completely awake, I was half relieved that it was just a bad dream and half unhappy that it was not true. Those look extremely delicious! I thought I am just the only one having those dreams, but I saw one video of a group of people trying out the Whole30 program and they also had food dreams. I am glad that I am not alone! 😀

Not only I had food nightmares during this adventure, but also a friend called Biscoff appeared in my dreams for nights and I can see it during the day. Well, not a ghost, but I can actually see a jar of Biscoff beside the microwave oven. I just ignore it as if I don’t see it standing (or sitting, whatever) there. But the sight of it is somehow ‘disturbing’. Why don’t I keep it where I can’t see it, you tell me? I will forget my friend forever and our relationship will be over! Sooooo, one day, Biscoff cornered me and zoomed in its date of expiry. That left me with no choice! Okayyyy, I will attend to the matter soon! Cookie butter going bad, whyyyyy? Well, when you were used to buying stuff in bulk and then you tell them “I am going on a Whole30 adventure. Unfortunately, I could not take you with me. Aha! I have an idea! Let’s give each other space, go through things and think if we still want to be in this relationship!

Back to Biscoff leaving me with no choice, but to use it…

As I’ve said before, I am trying to refrain myself from spending a LOT on food. The buying in bulk thing happened before I’ve come to my senses, so I looked for a recipe that I have most (if not) of the ingredients. So here goes this delicious pudding…

I may have stirred the mixture for a long time that the texture became thicker than I expected. There were lumps, too. Overall, the end result was fantastic. Cookie butter pudding that is so rich in flavor and topped with Bicoff biscuits – what’s not to love??

Since I am taking a break from my Whole30, I’ve decided to bring something naughty at this week’s Fiesta Friday #188 where I and the talented Nimmi @ Adorable Life are co-hosting. Come and party with Angie and the rest of the gang! Click on the image below. 😉

Cookie Butter Pudding


  • 3 cups full-fat milk
  • 1 ¾ cup cookie butter
  • 2 tbsp cocoa powder
  • 2 tbsp cornstarch
  • ¼ tsp salt
  • 2 large egg yolks
  • Cookie butter cookies (I used Biscoff)


  1. In a small bowl, combine cocoa powder, cornstarch, and salt. Set aside.
  2. In a large pot, add in milk and 1/3 cup cookie butter. Give it a good mix. Place on a stove with medium heat. Stir well.
  3. Add the powder mixture to the pot. Mix until well combined and until boiling. Keep mixing for about 3-5 minutes or just until mixture is smooth.
  4. In a small bowl, add in egg yolks. Add about ¼ cup of the pudding just to temper the eggs. Mix and place the yolk mixture back to the pot. Add the remaining cookie butter and mix until well combined.
  5. Transfer pudding into individual cups and top with chopped/crumbled cookie butter cookies.

Source recipe: Biscoff Pudding by Dine and Dish


twitter pinterest instagram

I am also sharing at

Hummus Stuffed Dates

Dates stuffed with hummus – you think it is weird? I don’t know about you, but I just love it – it is nutty and sweet! Unique and very easy to prepare.

It is unbelievable how time flies so fast. I was just thinking of what meals to prepare for Ramadan and now, I am sharing you something for Eid Eats. Eid Eats is an Eid party hosted by the wonderful Henna @ My Ninja Naan and Asiya @ Chocolate and Chillies. It is a yearly party where Muslim bloggers gather together to share something for Eid – whatever they want to serve for their loved ones. It maybe a traditional recipe or not.

I don’t know much the recipes my Mom used to serve for us – I was just happy helping with the chopping and of course, eating. 😀 So for this year’s party, I am taking a different direction and I am sharing something I’d like my family to have – Hummus Stuffed Dates. Yes? No?

I have just accidental discovered this one when I was breaking my fast and I had dates and hummus in front of me. I ate a piece of date and while chewing, I also took a spoonful of hummus. And I was like “Oh! That was good!” I finally stuffed the date with hummus and ate again, just to make sure I was not out of my mind. It was indeed really good! So here I am sharing these lovely stuffed dates.

The dates are simply stuffed with hummus – you can use store-bought or homemade. (I have this smooth hummus if you’d like to check it out.) I cheated here and I used the boxed hummus my boss gave me. The taste was like nutty and sweet – it was amazing! This is best during the same day they are stuffed. I suggest that you stuff only what you want to serve and keep pitted dates ready for stuffing later on.

To all those who are observing Ramadan, I pray that you had a healthy one and advance Eid Mubarak!

I am also sharing these 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!

Hummus Stuffed Dates


  • 24 dates, pitted
  • 3/4 cup hummus
  • Pistachio, chopped, optional


  1. Prepare the pitted dates, slicing in half, but not all the way thru – this is just to prepare the dates for the hummus.
  2. Stuff with hummus.
  3. Top with chopped pistachio (if using).



twitter pinterest instagram

Also sharing at

Chicken Spinach Flatbread Wraps with Grilled Pineapple Salsa

Grilled chicken and grilled pineapple salsa wrapped in homemade spinach flatbread, drizzled with (another) homemade healthy ranch dressing – delicious, healthy and refreshing


My brain has been so full of leafy greens and pineapple that my naughty buddies (a.k.a. rice, pasta and sorts…) were a bit upset saying that I don’t think about them that much. I could see leafy greens on the one side and pineapple on the other, not knowing if they would ever want to be BFFs. I told them they should help me and I was happy that they did. I caught them arguing few times that they can be together as one, but not to the point of being healthy. Oh, I almost forgot that this is a healthy recipe challenge with pineapple and leafy greens to go with it.


I wasn’t exactly sure if I can pass the ‘healthy test’, but when Angie told me that when there are greens and pineapples, it’s healthy. 😛 So maybe I can get a passing grade for my homework… Maybe… 😀

I’ve thought of salad and smoothies, but I want to challenge myself more (hey, it’s fun!) so the last thing that came to mind is something sandwich. The best option I had in mind was to make my own spinach tortillas that later became spinach flatbread.


So… there came chicken and grilled pineapple salsa wrapped in spinach flatbread… and let us not forget to drizzle with homemade ranch dressing! The chicken wrap was so filling and refreshing at the same time… and healthier. It was really good not feeling that guilt after eating these wraps. And oh, did I say “after eating these wraps”? It was a mistake; I ate only one. I hope you believe me this time. 😀 I should have put more grilled pineapple salsa, but overall, the taste was really good!


This Fiesta Friday Healthy Recipe Challenge is so much fun. It indeed made me get out from my comfort zone and made something healthy and new. And I am glad that I almost everything is homemade – from the flatbread to salsa up to the dressing. I feel great! Thank you, Angie!

Now, let me share with you the recipe of this delicious wrap. I did post individual recipe for the fillings, but I will also share them below.

Chicken Spinach Flatbread Wraps with Grilled Pineapple Salsa


  • Grilled chicken
  • Spinach flatbread, homemade (recipe below) or store-bought
  • Grilled pineapple salsa (recipe below)
  • Homemade healthy ranch dressing (optional)
  • Fresh parsley, to garnish
For the grilled chicken, you can use your own grilled chicken recipe or try this All-Purpose Grilled Chicken.
For the spinach flatbreads:
  • 1 1/2 cup flour (all-purpose or whole wheat; I used AP flour)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp canola oil (or vegetable oil)
  • 1 1/2 cup baby spinach
  • 2-3 tbsp water for the dough
  • water for simmering the spinach
  1. In a pan, add water. Place over a stove on medium heat. When the bubbles appear at the edges, add the 1 1/2 cup of spinach and cook for 2 minutes.
  2. Using a strainer, drain water from the spinach and run under a very cold water.
  3. Transfer to a blender and puree the spinach. You may need to add little water in this step. I did pureed mine using a mortar and pestle because my blender was acting up.
  4. In a bowl, combine flour, baking powder, salt and vegetable oil.
  5. Add in spinach puree and mix until crumbly.
  6. Add in 2-3 tbsp (or more) water until the dough comes together.
  7. Cover the bowl with cling wrap and set aside for 30 minutes.
  8. In a lightly floured surface, flatten the dough and divide into three.
  9. Flatten each to 7-8 inches disk.
  10. In a non stick skillet with high heat, cook the flatten dough until brown spots appear. Flip and cook the other side.
  11. Repeat until all is cooked.
  12. Transfer to a lint-free towel and keep in an air-tight container until ready to use.


For the grilled pineapple salsa:

  • 6 slices of fresh pineapples
  • 1 red bell pepper, sliced vertically into 4
  • 2 red onions, quartered
  • 1/2 cup cucumber, diced
  • 1/2 cup ripe and firm tomatoes, diced
  • squeeze of fresh lemon juice
  • Parsley or cilantro, roughly chopped (optional)
  1. Place bell peppers and onion in skewers.
  2. Grill 4 slices of pineapples along with the bell peppers and onions until edges turn brown.
  3. While waiting for the veggies to be done from grilling, prepare your cucumber and tomatoes and place them in a bowl.
  4. After grilling, let cool a bit and chop the grilled veggies and add them to the bowl of cucumber and tomatoes. Add squeeze of lemon juice and chopped parsley and cilantro (if using).
  5. Chill before serving.

To assemble:

  1. Cut up your chicken. Chunks or vertically sliced is fine.
  2. Place your flatbread on a surface. Fill with grilled chicken. Top with grilled pineapple salsa.
  3. Optional: drizzle with homemade ranch dressing and fresh parsley.
  4. Wrap and enjoy your meal. 😉


This can be topped with less salt and less fat white cheese, too. Oh, I could imagine how good it could be! 

The bread can be folded into two and press using a double/press grill pan. 


twitter pinterest instagram googleplus

Also sharing at

Crème Brûlée

A rich custard base dessert topped with hard caramel. Absolutely decadent! 

Creme Brulee #cremebrulee

At first, you will think that my father is not a picky eater. Well, maybe he really isn’t. When you ask him what he wants to eat, let’s say for dinner, he will mostly tell you – “Anything.” I assume “anything” means “quick, easy and available”. So here comes the dinner. He eats the meal and he tells you his comment with a tone of a perfectionist (figure that out, people) “This is too salty.” or “I don’t eat this kind of dish.” Ha! Did you just forget when you said “Anything.”?

There was a time when I had two dishes prepared for him to go with the rice. I asked him – “What do you want to eat from these two?” He answered me again with “Anything.” I told him – “No anything this time. You tell me this one or this one so I can put the other one inside the fridge and heat it for later.” He finally chose one. What a relief! I told this story to my siblings and they cheered for me! Yay! 😀

Creme Brulee #cremebrulee TNSCC

My father doesn’t eat something that’s too sweet. So if I offer him this dessert, I know what he’ll tell me – “This is too sweet. The sweetness in here is equals to my one month consumption of sugar.” Sorry, Paps! Don’t think that I will offer you this, coz I will not! 😛 I love you, Paps!

Although for those who loves flan and rich custard desserts, I know you will love this one – so velvety and oh so sweet! Anyway, you will not eat this everyday! This is a good treat once in a while. 😉

Grab your dessert at this week’s Fiesta Friday # 150, hosted by the talented Angie, with our co-hosts this week – Caroline and Tania.

Crème Brûlée


  • 1 ½ cups heavy/whipping cream
  • 3 egg yolks
  • 1/4 cup white sugar + 1 tbsp for each serving
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • ½ tsp orange zest (optional)


  1. Preheat oven to 300 F.
  2. In a small saucepan, pour in the heavy/whipping cream. Turn on the heat to low and simmer. Set aside to cool a bit.
  3. In a bowl, mix sugar, egg yolk and vanilla. While slowly beating using an electric mixer, slowly add the cream. Add salt and orange zest. Use a whisk to incorporate.
  4. Divide your batter into small ramekins and place them in a roasting pan or a deep baking pan that can accommodate all your ramekins.
  5. Pour in boiling water into the roasting pan, just halfway on the ramekins.
  6. Bake for 35-45 minutes or until the custard is set.
  7. Remove ramekins from the pan with water and let cool at room temperature.
  8. Place them inside the fridge overnight.
  9. When ready to serve, let sit to come to room temperature.
  10. On top of each custard, add 1 tbsp of white sugar.
  11. Using a kitchen blow torch, heat top of each custard until sugar caramelizes. Please be careful not to burn the sugar.
  12. Serve and enjoy!

Source recipe:Creme Brulee by Laura Vitale

 Have a sweet day! 😉


twitter pinterest instagram googleplus facebook

I am also bringing this sweet thing at

{No-Bake} Cookie Butter Marshmallow Chocolate Bars

These chocolate bars will make your sweet tooth very much happy – every slice is heavenly packed with marshmallows, Biscoff cookies, chocolate and cookie butter. And bonus, it’s no-bake!

Speculoos Marshmallow Bars

As I said, I love cookie butter! I would be very much happy to scoop it out straight from the jar to my mouth. Cookie butter + chocolate = so much better. Cookie butter + chocolate + marshmallows = you can leave me and don’t talk to me until I finish eating. 😀 If you are like me who loves the combination, these bars are perfect for you. And yay, it’s no-bake!

I know the weather is getting colder somewhere. Others – raining. Some others – it’s insanely hot. So, if you don’t like baking because you can’t stand the heat and you’d like something easy to munch on, this is for you. Or if you are just too lazy to make something that complicated or time-consuming than this, then this ‘recipe’ is fabulously good!

Speculoos Marshmallow Bars 3

You can put your headphones on, listen to 2 or 3 of your favorite song – you’ll never know how quick is this. The excruciating part is waiting… but it’s worth it. Imagine after that part, you will have a snack to be placed on your favorite air-tight jar, ready to eat whenever you want. And that in every bite, you’ll get a taste of chocolate, marshmallow, cookie butter and Biscoff cookies. Hmmm, does it sound good? 😉

I am taking these at Fiesta Friday #137, hosted by Angie. Our co-hosts this week are Loretta and Natalie. Thanks, ladies!

{No-Bake} Cookie Butter Marshmallow Chocolate Bars


  • 1 1/2 cups dark chocolate chips
  • 1/3 cup cookie butter spread (I used creamy Speculoos)
  • 2 ½ cup mini marshmallows (white or colored ones will do)
  • 1 cup Biscoff cookies, roughly chopped (Speculaas or gingersnap cookies would be perfect, too)
  • 1/4 cup dark chocolate chips, for sprinkling


  1. Line an 8×8 pan with aluminum foil and spray with cooking spray or brush butter. Set aside.
  2. In a heatproof bowl, add in 1 ½ cups dark chocolate and melt in a microwave on medium-low setting for 1 minute or so, checking every 15 seconds interval, stirring and scraping the bottom of the bowl to avoid from burning. (You can also do this in the double broiler or in a heatproof bowl over a pot with simmering water.)
  3. When the chocolate is melted, add in cookie butter and stir to combine.
  4. Add marshmallows, cookies and mix to coat.
  5. Pour into the aluminum foil lined pan, distributing with a spatula.
  6. Sprinkle ¼ cup dark chocolate chips on top.
  7. Cover with cling wrap and keep in the fridge to set (about 2 hours or so)


Semi-sweet chocolate chips can be used instead of dark for the melting chocolate

For the sprinkling chocolate, mixture of chocolates (white, toffee, semi-sweet…) would be fantastic

Source recipe: Biscoff Marshmallow Chocolate Bars by Averie Cooks

Speculoos Marshmallow Bars 2

Wishing you all a blessed weekend and always smile! 😀

twitter pinterest instagram googleplus facebook

Also linked to

Graham Tiramisu

Tiramisu using graham crackers is just as fantastic as the traditional one

Graham Tiramisu - The Not So Creative Cook 2


You still remember me? 😀

I feel that I’ve been gone for a very long time. But I am not, right?

I was stuck in the middle of work and life. Though I have recipes to write about, my mind was not in a condition to think of anything other than paper works and stuffs about life. Given the kind of person that I am who wants to finish everything in a specific period of time, I ended up stressing myself too hard. It’s only me to blame, I know. I am trying my best to change that, believe me.

Anyway, I am back with a dessert. Well, what else would you expect from me? 😛 But this one needs no baking. Wohooo! Who doesn’t love no-bake desserts?

In this Tiramisu, I used graham crackers instead of lady fingers because I really love the biscuit to be thin so I could enjoy the cream more. 😉 The result was fantastic!

Graham Tiramisu - The Not So Creative Cook

Graham Tiramisu


  • Graham crackers*
  • 1/2 cup strong coffee, at room temperature**

For the mascarpone cream:

  • 4 egg yolks
  • ⅓ cup sugar
  • ⅓ tsp vanilla extract
  • 1 cup mascarpone cheese, at room temperature
  • ½ cup heavy whipping cream
  • cocoa powder, for topping


  1. Prepare a strong coffee. Set aside.
  2. Prepare an 8×8 dish/container.
  3. Place the egg yolks and sugar in the heatproof bowl, and whisk together until they become pale yellow. Set a heatproof bowl on top of a saucepan of simmering water, making sure the water doesn’t touch the bottom of the bowl. Cook on low, stirring and whisking constantly until the mixture thickens and forms a ribbon trail on the surface when the whisk is lifted (for about 5-7 minutes). Remove from the heat and let cool COMPLETELY. Whisk in vanilla.
  4. In another bowl, beat the whipping cream until soft peaks form. Gently mix the mascarpone cheese.
  5. Add the yolk-sugar mixture to the cheese mixture, gently fold.

Assembling the Graham Tiramisu:

  1. Place couple sheets of graham crackers on the bottom of your dish/container. Using a pastry brush, brush tops of graham crackers with coffee until they have absorbed the coffee. Spread part of the mascarpone mixture on top and spread evenly with a spatula.
  2. Place again couple sheets of graham crackers, brush with coffee, and part of the mascarpone mixture on top.
  3. Repeat until you finish your desired height of your tiramisu.
  4. Sprinkle with cocoa powder. Cover with plastic wrap and refrigerate at least 1 hour.


* It depends on how many you can use. I finished more or less 30 sheets of graham crackers.

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

I hope you enjoy this as much as I did.

Now, come over at Fiesta Friday #127 to enjoy this delicious dessert. Thanks to our lovely host, Angie and also to our co-hosts this week, Suzanne and Jess.

Happy Fiesta Friday! 

Wishing you all a blessed weekend and don’t forget to smile. 😀

twitter pinterest instagram googleplus facebook