Oreo Overload Donuts


You know why they are called Oreo Overload Donuts? Because so many Oreos happening in these donuts – in the batter and on the topping! So, so good… you may need to double the recipe.

I am supposed to share something healthy today coz after all those foods I have enjoyed during the holidays, I need something light and healthy. I guess my tummy still wants something sweet and naughty. 😛

Because… Who could resist donuts with Oreos? So many Oreos happening in these donuts -Oreos in the batter and lots of Oreo topping. Yay!

But wait… these donuts are not like the soft, airy, light donuts. These are dense and heavy, but they are delicious. I made six and I wished I doubled the recipe.

The Oreos to be included in the batter should be finely crushed, but I was too lazy to take out the food processor – I did it using a ziplock bag and of course, I didn’t get finely crushed Oreos. So I had a hard time piping the batter to the donut pan. Ugh! As I always say >> I will do better next time…

With all the mess I think I made (the Oreos not being finely crushed and the fact that I haven’t smoothened the top of the batter before baking), these donuts turned out so good. Of course, these are Oreo Overload Donuts. 😉

I am sharing these with my lovely friends at Fiesta Friday # 206. Shinta and Diann will be with us this week! Yay! 😀

Oreo Overload Donuts


For the batter:

  • 10 Oreos, filling removed & chocolate biscuits are finely crushed
  • 125 g all purpose flour
  • 45 g sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 90 ml milk
  • 1 egg, room temperature
  • 1/2 tsp vanilla extract
  • 45 ml vegetable oil

For the toppings:

  • 6 Oreos, roughly chopped
  • 150 g white chocolate, chopped and melted


  1. Preheat oven to 325 F. Spray a 6-hole donut pan. Set aside.
  2. Remove the filling of the 10 Oreos and place in a heatproof bowl. Set aside. As for the biscuits, finely crush using a food processor or a ziplock bag & rolling pin.
  3. In a bowl, add flour, sugar, baking powder and salt. Mix until combined.
  4. In another bowl, add milk, egg, vanilla extract and oil. Give it a good mix and add this mixture to the dry ingredients. Mix just until combined.
  5. Add finely crushed Oreos to the batter and mix, but do not overmix.
  6. Transfer the batter to a piping bag and cut the corner. Pipe into the prepared donut pan up to 2/3 full.
  7. Bake for 8-10 minutes or until a toothpick inserted comes out clean. Let the donuts rest for about 5 minutes & transfer to a cooling rack to cool further.

For the topping:

  1. In the bowl with the Oreo filling, add chopped white chocolate. Melt in a microwave oven, stirring every after 15 seconds interval.
  2. In a shallow dish, add roughly chopped Oreos.
  3. Take the cooled donuts and dip the top into the melted white chocolate. Let them sit on the cooling rack for about 2 minutes before putting the Oreo crumbs on top of the white chocolate topping. Dip donuts with white chocolate topping into the Oreo crumbs and return back to the cooling rack. You may also just press the Oreo crumb topping over the melted white chocolate topping, but very gently.

Source recipe:  Oreo Overload Donuts by The First Year Blog

Note: You can keep in an airtight container for up to 4 days.


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Hot Chocolate Cookies

Cookies flavored with instant hot chocolate with marshmallows and espresso chocolate chunks. Thin and chewy. Perfect with milk, hot chocolate or coffee. 

It is that time of the year again – a time to clean up the pantry. Not literally clean like general cleaning, but getting rid of the stuff that are close to their expiry date.

Hot chocolate mix.

Yeah, I know. How come I let hot chocolate mix stayed in the pantry for too long? I don’t know. Maybe I completely forgot about them knowing that I couldn’t indulge them during Whole30?

And I did general cleaning, literally this time. And found packets of instant hot chocolate mix. I ran to Google for help.

After bumping into many recipes, this one caught my attention. I just changed some of the ingredients to use what I had on hand.

So imagine this – cookies flavored with hot chocolate with gooey marshmallow and espresso chocolate chunks. I used espresso chocolate coz that’s what I had. I must say that the cookies turned out pretty amazing – they are slightly thin and chewy. Even a friend who doesn’t love cookies *insert rolling eyes*, loved these.

I am bringing these at Fiesta Friday #195. Thanks to Angie and our co-hosts, Monika and Sandhya.

Hot Chocolate Cookies


  • 1 1/2 cup + 2 tbsp all-purpose flour
  • 2 packets of instant hot chocolate mix (I used Swiss Miss Dark Chocolate Mocha, 31g each)
  • 1/2 tsp salt
  • 3/4 tsp baking soda 1/2 cup unsalted butter, softened
  • 1/2 cup white sugar
  • 1/3 cup light brown sugar, packed
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup chocolate chunks (you can also use chocolate chips, I used espresso chocolate)
  • 3/4 cup regular size marshmallows


  1. In a bowl, mix flour, hot chocolate mixm salt and baking soda. Set aside.
  2. In a large bowl, softened butter, white and light brown sugar. Beat until pale in color. Add in egg and vanilla, and beat again until just combined.
  3. Add the dry ingredients to the butter mixture and mix until combined.
  4. Add in chocolate chunks (or chocolate chips).
  5. Cover bowl with cling film and keep in the fridge for an hour to firm up.
  6. Using a small ice cream scoop, take out cookie dough mixture and flatten, enough to enclose 2-3 regular size marshmallows. Make sure that no marshmallows peeking so they wont stick to the parchment paper when baking. Repeat until you finish all the dough. Place dough with marshmallows inside in a baking pan with parchment paper. Keep in the fridge for another hour or up to overnight. (I kept my unbaked cookie dough balls in the fridge overnight to develop more flavor)
  7. When ready to bake, preheat the oven to 350 F. Line a baking sheet or two with parchment paper.
  8. Place cookie dough balls in the prepared baking sheet with the balls 2 inches apart from each other.
  9. Bake for 10-14 minutes. Let stay in the pan for 2 minutes before transferring to a cooling rack. (I tried baking for 10 minutes and I got soft cookies and 14 minutes gave me super chewy cookies which I really loved. Every oven is different so watch your cookies. They will continue to cook as they cool down.)

Note: Using a small ice cream scoop, I made 24 cookies.

Source recipe: Hot Chocolate Cookies by The Girl Who Ate Everything


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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


  • 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)


  1. Preheat oven to 350°F. Generously spray mini muffin pan with cooking spray. Place  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 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 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


  • 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


  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.**


*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


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


  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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Easter Surprise Mini Bundt Cakes

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

Easter Surprise Mini Bundt Cakes 1

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

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

Easter Surprise Mini Bundt Cakes 3

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

Easter Surprise Mini Bundt Cakes 2

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

Easter Surprise Mini Bundt Cakes

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

Ingredients: Easter Surprise Mini Bundt Cakes 2

For the cake:

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

For the chocolate frosting & topping: 

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


For the cake:

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

For the chocolate frosting & topping: 

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

Now, enjoy the cakes!

Easter Surprise Mini Bundt Cakes a


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Creme Egg Lava Cakes

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

Creme Egg Lava Cakes 1

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

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

Easter Eggs

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

Creme Egg Lava Cakes

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

Creme Egg Lava Cakes

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


Creme Egg Lava Cakes

For the cake:

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

For the glaze and creme egg: 

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

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


For the cake:

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

For the glaze and creme egg:

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

To make the creme egg lava cakes: 

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


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

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


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From Selma’s Table: Flourless Chocolate and Raspberry Torte

A not-too-sweet flourless torte with intense chocolate flavor and amazing light, fudgy texture that will surely melt in your mouth. 

Flourless Chocolate & Raspberry Torte - TNSCC 2

It was one of those days where I was having chocolate cravings, but I did not want to settle for store-bought sweets. It took me too long to figure out what I really want, but it was all worth it.

Selma’s recipe has been on my list to try, but it requires a 23 cm springform pan. I did not own the said pan when she posted the recipe and kept the recipe until I invested in one. I always keep my hands off from recipes which requires springform pan as I did not want to my pantry to tell me that they have enough. I want to keep our relationship smooth, you know. But, Selma’s recipe is not something you should forget and move on, especially when you are a chocolate lover like me. And this is one of the reasons why I got a new springform pan.

Before I made this recipe, I’ve made 3 cakes which require the separation of egg yolks and egg whites and do the cut and fold technique after. The results did not go too well as I expected them to be. The cakes did not turn out light and airy. I was a little afraid while making this, but I am really thrilled that it turned out divinely delicious!

Flourless Chocolate & Raspberry Torte - TNSCC

Flourless Chocolate and Raspberry Torte


  • 150 g ripe raspberries

For the egg whites/meringue: 

  • 6 large egg whites, at room temperature
  • 1 tsp balsamic vinegar
  • 1/2 cup white sugar

For the egg yolks: 

  • 50 g butter
  • 200 g 70% cocoa dark chocolate, chopped
  • 6 large egg yolks, at room temperature
  • 1/2 cup white sugar
  • 2 tbsp espresso powder
  • 1/4 fine salt


  1. Wash and dry your raspberries. Set aside.
  2. In a heatproof bowl, place your chopped chocolate and butter. Melt in the microwave with 30 seconds interval. (You can also do this over a pot with simmering water, making sure that the water does not touch the bowl.)
  3. Preheat the oven to 350 F. Line the bottom and sides of a 23 cm springform pan with parchment paper. Use butter or cooking spray to let the parchment paper stick to the pan. After the pan has been lined, spray with non-stick spray.
  4. In a large bowl, add in egg whites. Beat until foamy. Add balsamic vinegar and beat just to incorporate.
  5. Very gradually, add in 1/2 cup sugar and beat at a high speed until stiff peaks form. Set aside.
  6. In a separate bowl, add in egg yolks and 1/2 cup sugar. Beat until pale yellow.
  7. Add espresso powder and salt. Beat just to incorporate.
  8. Add chocolate/butter mixture. Beat until evenly mixed.
  9. Using a spatula (or metal spoon, as per Selma’s instructions-see notes), get about 1/2 of the egg whites and mix with the egg yolk to loosen up the yolk mixture.
  10. Add the rest of the egg whites/meringue in 3 batches (or more) by doing the cut and fold technique, making sure to scrape the bottom of the bowl.
  11. Pour into the prepared pan and top with raspberries.
  12. Bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean.
  13. Let cool in the pan. Once cooled, remove from the pan and transfer to a serving plate.
  14. This can be served with whipped cream and fresh raspberries.

Source recipe: Flourless Chocolate and Raspberry Torte by Selma @ Selma’s Table

Note: As per Selma, use a metal spoon to retain the volume of the egg whites when doing the cut and fold technique. I did not find my metal spoon, so I took the risk with using  a rubber spatula, but cut the egg whites in 5 batches. 

The recipe uses 70% cocoa dark chocolate which gives the cake the rich chocolate flavor. The espresso powder is a good compliment to the chocolate and enhances the flavor a lot better. The cake came out really fudgy and light. Every bite will surely melt in your mouth.

I hope my friends over Fiesta Friday #115 will love this. Thanks to Angie, Julie and Ashley. 🙂

Happy Fiesta Friday! 

Wishing you a fun weekend full of smiles! 😀 😀 😀


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Samoa Brownies

Delicious brownies with cookie crust, dark and fudgy brownie center and caramel-coconut topping.


Samoa Brownies - TNSCC 4

I’ve always been curious about girl scout cookies. I’ve never eaten one. Not in my girl scout days. I mean we don’t do anything related with these cookies. We did cleaning the school when it’s girl scout days during our time. 😀 I don’t have any idea what these girls are doing these days in the same school I attended.

Samoa Brownies - TNSCC 1

Being curious that I am, I made something girl scout related. I wanted to make the Samoa cookies, but I was badly craving for brownies. I followed my tummy’s desire and searched for Samoa Brownies recipe.

Samoa Brownies - TNSCC 2

There are few stages in making these delicious bars of brownies, but every every single effort and time is worth it. See, these brownies are made up of sweet cookie crust. Then, dark brownie batter is added and baked until perfectly fudgy. And to complete Samoa experience, top them with caramel-coconut topping. Ooopppss! We are not done yet – we have to dip each bottom of these squares in melted chocolate and again drizzle with melted chocolate. I mean, duh?! What’s not to love about these bars of deliciousness?

Cookie crust.

Dark and fudgy brownies.

Coconut-caramel topping.

Chocolate dipped cookie-bottom-crust.

More chocolate drizzle on top.

Samoa Brownies - TNSCC 3

Samoa Brownies


For the cookie crust:

  • 1 cup all-purpose flour
  • ¼ cup sugar
  • 1 stick butter, cold and cut into pieces

For the brownies:

  • 1⅓ cups dark chocolate chips
  • 1 cup white sugar
  • ⅓ cup butter, cut into pieces
  • 2 tbsp water
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¾ cup all-purpose flour
  • ¼ tsp salt

For the caramel-coconut Topping:

  • 1 cup sweetened flaked coconut, toasted
  • 1 cup caramel sauce (I used my homemade Salted Caramel Sauce)

For the dark chocolate dip and drizzle: 

  • 8 oz dark chocolate chips, melted


  1. Preheat oven to 350 F.
  2. Line a 9 x 9 baking pan parchment paper hanging on the sides (for easier removal) and spray with non-stick spray.

For the cookie crust,

  1. In a bowl, combine all ingredients for the cookie crust. Using your clean hands or pastry cutter, mix the dough until crumbly. (This can be done in a food processor: pulse until crumbly.)
  2. Evenly spread and pat the cookie crust into the bottom of the parchment-lined baking pan. Bake for about 15 minutes or until the cookie crust turns light golden brown.
  3. Keep in the fridge to cool.

Meanwhile, make the brownies.

  1. In a heatproof bowl, place the chocolate chips. Set aside.
  2. In a small saucepan, add butter, water and sugar. Bring the mixture to a boil and remove from heat. Pour onto the chocolate chips and stir the mixture until chocolate has completely melted. Let cool for a bit.
  3. When the chocolate mixture has cooled down, mix in eggs and vanilla extract. Add in flour and salt. Mix to incorporate well.
  4. Once the cookie crust has cooled, pour the brownie batter onto the top. Bake for about 30-35 minutes or until a toothpick inserted comes out with few crumbs but not wet batter.
  5. Let the brownies cool on a wire rack and transfer to the freezer to chill up quickly. (Do not remove from the pan.)

While waiting for the brownies to firm up, make the caramel-coconut topping.

  1. Spread your sweetened flaked coconut on a baking sheet and toast for 7 minutes at 350 F. Watch carefully as the coconut may turn very quickly from beautiful golden from to burnt. This can be done in an oven toaster, too. Make sure stir the coconut once in a while to avoid burning.
  2. Mix the toasted coconut and the caramel sauce. (If you just took your caramel sauce out from the fridge, you can microwave it first to thin it a bit.)
  3. Spread the caramel-coconut topping over the chilled brownies. Place back in the fridge to chill again for at least an hour.

Now, it’s time for the chocolate dip and drizzle.

  1. Remove the brownies from the fridge.
  2. Grab the sides of the parchment paper and lift the brownies from the pan. Remove the parchment paper and cut them into squares.
  3. Place your chocolate in a heatproof bowl and melt in the microwave with 30 seconds interval, stirring in between. You can also melt your chocolate in a bowl over a pan of simmering water.
  4. Dip each brownie bottom into the melted chocolate and place upside-down on another sheet of parchment paper to let dry. When the chocolate coating has melted, drizzle the remaining chocolate over the top of the Samoa Brownies. You can eat right away or you can let the chocolate drizzle firm up before serving.

Source recipe: Samoa Brownies by Host the Toast


Instead of salted caramel sauce, you can use caramel fudge (about 10 oz). Melt them in the microwave and mix with the toasted coconut.

Boxed brownie mix can be used instead of the brownie recipe above.


Samoa Brownies - TNSCC 3

I am sharing this with my friends at Fiesta Friday #103, co-hosted by the lovely Angie, with this week’s fabulous co-hosts, Sonal and Petra.

Have a fantastic weekend! Wishing you a day full of smiles! 😀 😀 😀


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I am also sharing these delicious bars at Saucy Saturdays | Happiness is Homemade | Sunday SweetsMelt in Your Mouth Monday | What’d You Do This Weekend?Recipe of the Week | Turn It Up Tuesday | Totally Terrific Tuesday | Lou Lou Girls Fabulous PartyCook Blog Share | Showcase Your Talent Thursday | Throwback Thursday | Foodie FriDIY | Foodie Friends Friday Daily DishTickle My Tastebuds TuesdayBake of the Week |

Featured at Saucy Saturdays #29