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


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


  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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Nutella Cheesecake Cupcakes

Divinely delicious cheesecake in cupcake form with a crunchy Oreo-cookie crust, Nutella cheesecake filling and sweetened whipped cream topping. You have the option to garnish these beauties with hazelnuts and chocolate. Perfect for Nutella lovers like me. 

Nutella Cheesecake Cupcakes - TNSCC 3

There are times that I want to make everything from scratch and there are times that I prefer the store-bought ones… and those are the times when I feel so lazy even when it comes to a very easy task.

I was in a Nutella and cheesecake mood not so long ago, but I didn’t want to make a huge cheesecake, so I went up Googling recipes in cupcake form. I just couldn’t resist the urge to make these cupcakes as soon as I found the recipe, so I have not whipped the cream properly – I got a total whipped cream meltdown. The photos were just so disappointing. Maybe it was my fault, too, because I tried to place a Ferrero Rocher ball on top. Maybe. The photos were sadly thrown into the recycle bin and the cupcakes happily dove into my tummy. 😀

Nutella Cheesecake Cupcakes - TNSCC 1

For the second time, I used store-bought whipped cream as I was really eager to make them again. I must say that it’s not that bad. I just had to rush taking the photos so the whipped cream will not melt again. I brought these at my workplace and they were happily eaten. The colleague even asked me to make it again. So I made this thrice in a week. 😀

Nutella Cheesecake Cupcakes - TNSCC 2

These Nutella Cheesecake Cupcakes were amazingly divine. The cheesecake will happily sink into your teeth. These are perfect for parties, and give aways, too, as they are served individually.

Nutella Cheesecake Cupcakes

  • Servings: 12 cupcakes
  • Difficulty: easy
  • Print


  • 12 Oreos*
  • 1 1/2 tbsp butter, melted
  • 6 tbsp white sugar
  • 1 1/2 tbsp all-purpose flour
  • 12 oz cream cheese, softened**
  • 2 large eggs
  • 1/4 cup milk
  • 1/4 cup sour cream
  • 1/2 tsp vanilla extract
  • 1/2 cup Nutella
For the topping:
  • 1 cup heavy/whipping cream
  • 3 tbsp icing sugar
  • 1/4 cup hazelnuts, toasted and chopped, for garnish
  • Chocolate, chopped or grated, for garnish


  1. Preheat oven to 325 F. Prepare muffin pan and line with paper liners. Set aside.
  2. Using a food processor, place the Oreos and pulse until finely crushed. (You can also do this using a ziplock bag and use a rolling pin to crush the Oreos.)
  3. In a small bowl, mix crushed Oreos and melted butter. Take about 1 tbsp of the mixture and divide between 12 paper-lined muffin pan. Press down the crust. Bake for 5 minutes. Let cool while preparing the cheesecake batter.

To prepare the cheesecake batter,

  1. In a bowl, mix very well the sugar and flour.
  2. Using an electric mixer or a whisk, add in cream cheese and mix.
  3. Add in eggs, milk, sour cream and vanilla and mix until just combined.
  4. Add in Nutella and mix.
  5. Carefully tap the bowl against the countertop few times just to release air bubbles.
  6. Using an ice cream scooper or anything you prefer, divide the batter over the crust.
  7. Bake for 20-24 minutes or until the only thing jiggling is the center part of each cheesecake.
  8. Remove from the oven and let cool at room temperature.
  9. Loosely cover with cling wrap and keep in the fridge to firm up for about 3 hours or overnight.

To prepare the whipped cream,

  1. Make sure your bowl, cream and beaters are very cold.
  2. In your bowl and using an electric mixer, beat the cream until soft peaks form. Add in icing sugar and beat until stiff peaks form.
  3. Top your cheesecake with whipped cream and garnish with chocolate and hazelnuts.

Source Recipe: Nutella Cheesecake Cupcakes by Cooking Classy


* Preferably single-stuffed Oreos. 

**For best results, use full-fat cream cheese.

These cupcakes are absolute perfection! I can’t wait to make another batch again soon!

I hope my friends at Fiesta Friday #111 will enjoy these. And I hope Angie, Naina and Chef Julianna would love these, too. Happy Fiesta Friday!

Wishing you a weekend full of smiles! 😀


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Meet ‘New’ Bloggers #43

Hello, lovely friends! I hope you all had an awesome weekend like I did. Well, I baked cupcakes. I also cooked main dish, soup and made fried rice. 😀 Like I said in my tagline “Cook and bake ’till you drop“. And yeah, it was tiring, but so much fun!

Meanwhile, why don’t you say hello to these five great bloggers…

Biscuit Bases

Becky loves cheesecake a lot.

Since, graduating from university and having full access to my mother’s kitchen again, I have built up a repertoire of cheesecake recipes.

Hmm, thus the blog name ‘Biscuit Bases’, yeah? Yay! I love cheesecakes, too! But Becky’s Oreo Plant Pot Mini Cheesecakes? They are not only delicious, but she has presented it in a creative and cute way. 😉

Emily Cooks Vegan

Emily has been vegan for nine years now.

This blog is not only dedicated to helping you guys make healthy and insanely delicious food easily and cheaply, but it’s also my own personal way of falling in love with food again after I started my recovery from anorexia three years ago, a challenge that I have keenly accepted and smashed out of the park.

And these Baked Avocados look so tasty to me. Mind sending me some, Emily? 😀

The Baking Laboratory

The Baking Laboratory. Sounds fun doesn’t it? Let me explain why I picked this name and how this relates to me: In a nutshell, I love baking and I love experimenting.

Yes, I definitely love the blog name! 🙂 And these After Eight Cupcakes are definitely scrumptious. Take note – they are gluten-free, too.

Food on My Plates by Sheenam 

I think Sheenam always thinks about food every single second in everyday. 😀

I am fully and soul-ly connected with food the entire day. From trying new restaurants to cooking at home, I make sure that I spend my time around food in some or the other way!

She is also creative as making these Pizza pancakes (Cheesy olive bread-discs) was a good idea. They look delish, too!

Plate It Up

Gloria’s parents have influenced her world of flavours at a very tender age.

Growing up in a family associated in the hotel industry for generations and brilliant home-cooks, I am passionate over food, cooking and love to fuse different flavours and aromas in my cooking style.

What I love about Indian cuisine is they create food with so much flavor and they always look appetizing. They always create amazing sauce that you could almost imagine the taste – oh yum! Like this Mutton Baby Potato Curry – I can almost smell it from here. 😀

Thank you for spending time with me today… I’d be pleased if you hop on these blogs. ❤ Have a fab week to all!


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Raspberry Nutella Swirl Cheesecake Bars

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

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


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

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

Let’s talk about cheesecake… and understanding cheesecake.

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

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

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

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

Rasberry Nutella Swirl Cheesecake Bars @The Not So Creative Cook

Raspberry Nutella Swirl Cheesecake Bars

  • Servings: 16 bars
  • Difficulty: easy
  • Print


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

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


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

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

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


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

For the crust:

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

For the filling:

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

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

Source recipe: Sally’s Baking Addiction

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

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Again, I am inviting everyone to join Fiesta Friday First Anniversary. It’s a block party, so everyone can join. New bloggers, will you join us? Pretty please? 😀

Click the image below to know more about it.

And now, for the new set of bloggers today:

Happily Ever Haas

“I’m a newlywed with a ridiculous passion for cooking, baking and, sometimes, sitting on my kitchen floor wondering where all of the flour came from.”

Haha! Do we all have that kind of thing about flour? 😀 Trisha can’t decide which dessert is her most favorite. Who can, anyway? 😛 Also, she has an endless love with cilantro. (Hmm, you need to tell me more about Cilantro Trisha. 😉 )

On her blog, you can find so many mouth-watering recipes. The photos alone can make you drool. 😛 There are so many desserts and it’s very hard for me to choose from. Right now, I want to enjoy this Slow Cooker White Chicken Chili.


“My dream is to one day cook my own food in a small cafe or restaurant. In the meantime I write here about our life and more importantly what we eat.”

Aww… ❤ For me, Dee is starting to create a restaurant food at her kitchen in West Cork. She has awesome recipes – not only sweets, but savory as well. And savory means Chargrilled Sambal Chicken in Flatbread with Slaw. Hmm, can you smell that? Yum! I’ll have two flat breads, please, Dee? 😀

What to Have for Dinner 

“This blog is mainly aimed at busy people, who struggle to find time in their lives for cooking and end up all too often getting a take away or a ready meal. I like simple, quick food which is low in effort and high in flavour.”

I love the sound of that. Nowadays, who wouldn’t want quick and easy recipes? Not only Harriet shares quick and easy recipes, but also time-consuming or complex ones. As of this moment, I will go for this Smoked Paprika Baked Eggs.

Munchie’s Mind – I don’t know what lines to pick my Michelle’s ‘About’ page. But here’s one thing:

“What’s in Munchie’s Mind? Well, FOOD, of course! Lots and lots of food! It’s an obsession. Mostly the sugary kind, but I’m trying to find room for some healthy food as well.”

She’s so cute and funny. Just take a lot at this photo. Hmm, that describes what’s in Michelle’s mind or let’s say Munchie’s Mind. You’ll see the story behind that when you visit her blog.

And while digging what’s inside Munchie’s Mind, I found this delicious Beef Stew.

Before I proceed to my fifth blogger, I just want to share you this email:

I started my food blog in November and just wanted to drop you a line and say hi 🙂 I’m looking to connect with more food bloggers and people who share the same passion and love for cooking as I do. Congrats on such a great blog and all the hard work you’re doing to help promote fellow food bloggers. I really admire you for that, you have a great heart!

This email really made my day. For me, I don’t receive much email like that, especially from a new blogger – so I am so touched. Yes, my fifth blogger is from the sender of the above message. ❤

Savor Mania

“Recipes inspired by the four corners of the globe & cooked in the kitchen of a third-culture kid.”

Sharon is a very complicated person. Well, I don’t know what you’re thinking, but it’s not that kind of complicated. 😀 What I mean is she came from everywhere – four corners of the globe as she says. The grandparents are from different countries. She is living in Geneva, but born and raised in Taiwan, noting that her grandparents are neither from those two places. Sounds puzzling? I will let her explain it to you. 😛

Going to her recipes (and let me mention her amazing photos as well), I would really love if I could enjoy this Balsamic Chicken Breast.

I hope you visit these blogs and add them to your new friends. 😉 If you have new bloggers that you wanted me to include in the list, drop me an email and tell me why you love them.  You can also bring yourself. 😉

Have a fab week.


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Introducing ‘new’ bloggers #25

Is Monday a lazy day? Or I am the one who’s lazy?

But hey, there’s no need to hate Monday. I tried my very best not to feel sleepy, but what can I do? My body won’t cooperate with me. Maybe I need to drink something to get a goodnight sleep.

But before I hit the sack, let me first bring these wonderful bloggers:


Flat Cheesecakes

I’m currently living in a student flat so the goal of my baking is to make it cheap, affordable and easy food for any student or any person to make too! I’m also hoping to make other posts related to living on a student budget and how you can save money around the home.

Hmm, I love that. With all the things getting more expensive nowadays, it is good to find recipes using low budget. It is good Jess is here to help us. 😉 Now, look at these Zesty Rocky Roads – chocolate balls rolled in coconut with a touch of lemon rind.

My Sweet Journals –

As I am beginner that have learnt everything I know now from internet, food bloggers, culinary communities and watching cooking channels, and of course not to forget getting recipes and tips from friends and family. Hence, I want to share my experiences, experiments and joys that I have in my kitchen with my fellow home bakers.

Mariezka is a stay-at-home Mom with two kids. I am happy that she found blogging to be one of the things that she loves to do – to archive recipes that she has tested and as well as to share them. It’s really good that she started a blog, so I have found a good Malay recipe – Nasi Ayam.

Blackberry-Eating – Meet Chelsea. She’s a reader, writer, cook, photographer and of course, a blogger. 😉 She has this love for words and cooking:

Here, I celebrate and share my love for food and cooking.  In June 2012 I got my PhD in English literature, marking myself as someone who celebrates words – the way they feel on the tongue, the way they situate themselves into meaning.  It seems fitting that my great loves – cooking and words – should be combined in this way, here, in this funny little virtual space.

I, myself, love words and cooking, too. But, well, I don’t know how to use them in a correct manner… or let’s just say, my grammar is not that good. Who cares? Do you know what matters most at this very moment? These Brownie Chunk Cookies – brownies baked separately; cut into chunks and mixed them with the cookies. Amazing, yes?

Skinny Muffin –

I love blogs. Like, unhealthily am obsessed with food and cooking blogs. Really, it’s a tiny bit scary and probably keeps me from some more important things in life, sometimes. Like sleeping and studying for major physiology tests. However, after years of obsessing over other people’s food (and recently running!) blogs, I have decided to create my own.

Skinny Muffin is a vegetarian since 2008 – wow! I really wonder how does it feel to be a vegetarian. But right now, I’d love to enjoy these Chocolate Chocolate Chip Popsicles.

So Simple Sweets – Meet Georgia –

I’m a teenage amateur baker and photographer. I love to be in the kitchen- it’s my favorite place in the world! I have a passion for baking cupcakes, brownies, & anything I feel like! For me, the most rewarding part of baking is sharing and enjoying with others.

She enjoys crafting as well. How talented! I love crafting as well when I was a teenager. 😉 And I love these Chocolate Chip Cookie Brownie Cups – two of my favorite things in one cup. 😀

I hope you take time to visit their blogs and add them in your circle of blogging buddies. 🙂

Do you have any bloggers that you want to see here next Monday? Drop me an email and tell me why do you want them to be here. 🙂

Have a fabulous day! And thank you for spending time with me today. ❤


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Speculoos Cheesecake Cupcakes

That feeling when others are enjoying their food and you can’t…

That feeling when others are talking about on how delicious their cheesecake is and you can’t relate…


When the doctor told me that I have a migraine, she advised me to avoid chocolates (that for sure, would not happen), coffee and cheese (ouch). I did not avoid the three. Of course! 😀

Later on, I discovered that cheddar cheese gives me an instant migraine. And there’s cream cheese which is far worse than the cheddar cheese. So after an instant migraine due to the cream cheese, I did not again bother to take anything with cream cheese… such as cheesecake… which is very depressing because cheesecake is one the most tempting cakes that I was not able to enjoy. #heartbroken

I forbid myself not to eat cheesecake. I thought I will not eat cheesecake… not in a million years. And I thought you would not crave so bad for something you don’t usually eat.

My colleague and her daughter love cheesecake so badly that they always tell me to make cheesecake. I told them I can’t make one and I will never ever make one. They were telling me the same thing almost everyday that I wanted to ‘ssshhh’ them every time.

Bang! The craving started.

thenotsocreativecook-SpeculoosCheesecakeCupcakes3I managed to buy myself Chocolate Cake Cheesecake (sorry, migraine, I had to do it) and I was floating… like cupid shot me and the cheesecake.

And you know what happened… I baked something with cream cheese.

I brought some for my colleague and the 11-year-old daughter said ‘CHEESECAKE’ with the smile from ear to ear. 😀

Speculoos Cheesecake Cupcakes

  • Servings: 12
  • Difficulty: easy
  • Print


For the crust:

  • 12 Lotus caramelized biscuits cookies, crushed
  • 2 tbsp butter, unsalted and softened

For the cheesecake filling: 

  • 16 oz cream cheese, softened at room temperature
  • 1 cup white sugar
  • 2 eggs, at room temperature
  • 1/3 cup cookie butter spread
  • 2 tbsp all-purpose flour

For the topping:

  • Cookie butter
  • Lotus caramelized biscuits cookies, crushed or chopped


For the crust:

  1. Preheat oven to 325 F. Prepare a 12 cup muffin pan with paper liners. Set aside.
  2. In a small bowl, add crushed biscuit and butter. Mix until well combined.
  3. Take a spoonful of the mixture and divide them, pressing onto the bottom of the lined muffin pan.  (This can be done with the bottom of a glass or measuring cup) Set aside.

For the cheesecake filling: 

  1. In a bowl, add in cream cheese and sugar. Beat until smooth.
  2. Add in eggs, mixing after each addition.
  3. Add half of the cookie butter and mix again.
  4. Add in flour and mix until well combined.
  5. Divide this mixture and pour over the crust.
  6. Add the remaining half of the cookie butter to the top cheesecake batter.
  7. Tap the pan few times to smooth the top.

Baking the cheesecake: 

  1. Bake for 20-25 minutes or until set.
  2. Remove from the oven and leave in the pan for 5 minutes and transfer to a cooling rack to continue cooling.
  3. Microwave cookie butter for 30 seconds to 1 minute on low just to loosen up a bit.
  4. Drizzle the ‘melted’ cookie butter over the cooled cupcakes and top with crushed biscuits.

Recipe from A Globetrotter’s Fare


These cupcakes are very rich and so delicious – you can’t get enough of them. I promise. I can’t even remember if migraine paid me a visit that time.

I hope you make a batch and tell me what you think. 😉

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Sharing these cupcakes to my dear friends at Fiesta Friday, Super Saturdays, Sweet and Savoury Sundays…

Thank you, hosts, co-hosts and party goers.

Chocolate Syrup Cheesecake Brownies

There are different kinds of buyers. 

According to Neuro Science Marketing , there are three types of buyers – Tightwads, Spendthrifts and Average Spenders.

Let’s find out where be belong. 😀

What does it like to be Tightwads? “Tightwads are controlled by the amount that they think a product should cost.”  As what I’ve understood, they are the analytical type of buyers. They love saving rather than spending. They plan (a lot) before buying anything. Those sale items? I don’t think they have a chance at Tightwads’ brains. You get the point.

And here are the Spendthrifts

The more money they spend, the better they feel.” I do feel the same, but still, I don’t think I belong here. They don’t plan. They just buy. They think that money is to be spent for- and they feel good when they get what they want. Do you expect them to think about- or weigh stuffs if they like something? I don’t think so.

Ahh, the Average Spenders – I think most of us belong here. I think I do belong here. Let’s see.

We weigh options, take time to decide, and, generally, try to make smart moves and save a little money.” Average Spenders compare prices and don’t buy immediately what they desire on the first “meeting”.  They don’t think about it for only one night (they plan a lot) and sometimes, when realizing that it is not practical, they forget about it and what? move on?

Many months back, I saw Hershey’s Chocolate Syrup on sale (2 bottles). Of course, because I bake, I used that as a reason to buy it (although I don’t know where to use it). Yeah, I could make it as drink. Or put it in a smoothie. Use it in baking. Or maybe drink it as is.


But… I completely forgot about it and there are many sale items I bought sitting somewhere in the cupboard. While cleaning the cupboard last weekend, I saw two bottles of chocolate syrup. Yeah, I know – I have not used even a single drop. Bad thing is, they are almost reaching the end of their lives (poor syrup). I promised myself not to bake during that day because I want to finish the book I am currently reading. But I had to make use of that syrup – and you can imagine me Googling like crazy.


Gladly, I found this recipe from Crafty Mix. And again, 4 oz cream cheese was waiting in the fridge as well. And tada – Chocolate Syrup Cheesecake Brownies.


Chocolate Syrup Bwonies


  • 4 tbsp butter, melted
  • ¼ cup chocolate syrup
  • 1/2 cup brown sugar
  • ¾ cup white sugar
  • 2 large eggs
  • 3/4 cups all-purpose flour
  • 1/2 cup cocoa powder
  • pinch of salt
  • 1 tsp vanilla
  • Optional mix-ins: marshmallows, nuts, chocolate

For the cheesecake swirl:

  • 4 oz cream cheese
  • 1 egg yolk
  • 2 ½ tbsp sugar


  1. Preheat oven to 375 F. Prepare an 8 x 8 baking dish, lined with parchment paper.
  2. Combine dry ingredients (flour, sugar, cocoa, salt). If using mix-ins, coat them with a little flour mixture in order for them to scatter in the brownies beautifully.
  3. In a bowl, combine chocolate syrup, melted butter, eggs and mix very well. Add this mixture to the dry ingredients. Mix until incorporated, making sure to scrape down the bottom and sides of the bowl. Do not over mix. Pour this into your prepared baking pan. Set aside.

For the cheesecake swirl:

  1. In a bowl, add in cream cheese, egg yolk and sugar. Beat until well combined.
  2. Spoon 16 small dollops over brownie batter. Run a wooden skewer back and forth to create a marble effect.
  3. Bake for 30-35 minutes or until a toothpick inserted in the middle comes out with crumbs, but not wet batter.
  4. Remove from the oven and leave in the baking pan for 10 minutes.
  5. Transfer to a cooling rack to cool completely before cutting.

Source recipe: Crafty Minx

I did enjoy these bars – they were so fudgy and that dreamy cream cheese swirl. I should have put 8 oz, but alas, I did not have a spare. Do you think I need to buy more than one cream cheese the next time? 😀

So back to what kind of buyer I am –

Hmm, so where do I belong? I am in between spendthrift and average spender. Most of the time Sometimes, when in a grocery store, I forget to check prices before putting stuffs in the cart. Or as what Patty said- maybe we don’t check it for a purpose. We don’t want a reason not to buy that stuff. Buying a slice of cake for like $9? What do you think? 😀 Sale items? Maybe you can find me on the first ten people on queue.

Okay, seriously, I have somehow learned how to think before buying. Well, it does not apply to everything, especially food. 😛 But at least, at some point, I consider things before buying. 😉 I am behaving myself since last month- let’s see until when can I hold on. 😀

Meanwhile, I hope you enjoy these fudgy and dreamy bars. Bringing these at Fiesta Friday over Angie @ The Novice Gardener. I am also bringing these at Sweet and Savoury Sundays over Laura @ Baking in Pyjamas.


Thank you for spending time with me today.


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Introducing ‘new’ bloggers #19

Monday is the most-hated day of the week. Classes resume. Works resume. Happy weekend has gone.

This little series of mine will bring smile on your faces without special reason, but just to let you know that Monday is a new beginning – a day to start something new and a day to meet new friends. 😉


What I Made Monday – “Making Mondays just a little bit brighter.” I just love how this blogger loves Monday. She usually do her posts on Monday to give us something to smile about. Of course, who wouldn’t smile with this tempting Orange Chicken that she made? My day would have been much brighter if I get to eat this. 😀

Sima Snacks – “I would love to be able to share my passion with everyone and inspire others to try new, tasty, different things.” Sima is a Pescetarian – one who doesn’t eat meat, but eats fish, eggs and dairy. But she is more interested in vegan and raw vegan foods, which sounds really good and healthy to me. Ohhh – just look at this Raw Chocolate and Coconut Cheesecake. ❤

Come Dine with Teo – “I remember myself as a young boy – I could’ve been like 7 or 8 – opening the fridge and the cupboards, choosing and mixing and blending as if I was one of the most famous chefs in the world. And I even explained what I was doing to my invisible audience!” Teo blogs longer than the other bloggers I have here and his blog is dedicated to her Mom – how sweet. 🙂 I hope he won’t mind if I ask him to make another batch of this Salmon Avocado English Muffins for us. 😀

The Mahaffey Life – “I’m not saying that you have to “diet” like me, everyone has to find the way losing weight works for them. What I am saying is challenge yourself to make it fun. Try things you might not think you would like or things that you thought were beyond your cooking skills. You never know what you’ll find out about yourself unless you step out of your box!” Do I need to add more? 😀 Those words are very inspiring, especially to those who wants to lose their weight or cut down on carbs. And can you believe that this Brownie Cheesecake is low on carb?? Wow! ❤

Hey, cakes! – By blog title, obviously, we can tell that this blogger loves baking and cakes. 😀 I believe she is pro at baking. She has beautiful photos as well – mouthwatering and so appetizing. I know you’d agree with me if you see this Raspberry Chocolate Chip Cheesecake. What more could you ask for? 😀

That’s all for now. I hope you visit these blogs.

Till next Monday. Have a blessed week.


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