Cookies and Cream Frosted Brownie Bites

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

They are pretty and delicious, aren’t they?

Pretty? Yes. Delicious? Absolutely!

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

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

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

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

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

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

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

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

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

Cookies and Cream Frosted Brownie Bites

Ingredients:

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

Instructions:

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

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

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

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{Whole30} Baked Chicken Breasts with Dates

Chicken breasts cooked with balsamic and apple cider vinegar, then topped with dried rosemary, onions and chopped dates – wrapped in a foil so the chicken embraces all the flavors. Irresistibly sweet and delicious!

Is it true that the body and mind are always in a battle, especially when it comes to food? My answer is yes. Every single time. It is also true that when on the Whole30, you will not feel that insane cravings. Looking at the mouthwatering food photos from Pinterest and Facebook doesn’t make me crave anything. However, when I smell something delicious, that is a different story.

Strangely, my hijab smells like food- something sweet. Thanks to my fabric conditioner which gives me dream of vanilla ice cream. That’s when this certain feeling kicks in. I am denying that it was a craving, so let it be not.

I always keep dates with me. This sweet tooth needs something to munch on, you know.

I eat them as is. I never tried them with anything else, even with cocoa powder or nuts to make energy bars. I came across a recipe that uses dates and chicken together. I had tender chicken breasts remaining from the 1kg I got before which was on sale. So thought – I had dates and chicken – why not try the recipe? The only thing missing was fresh rosemary. I had the dried one and I didn’t think it will make a huge difference if I skip the fresh one. To be honest, I cannot wait any longer. 

Chicken breasts cooked with balsamic and apple cider vinegar, then topped with dried rosemary, onions and chopped dates – wrapped in a foil so the chicken embraces all the flavors. What do you think? For me, they were really deliciously sweet! The smell was incredible. To really feed my brain looking for something sweet, I served this with roasted sweet potatoes. Drizzled with lemon before enjoying? So perfect!

I tried serving this with cauliflower fried rice, but it was a little weird for me, so I left out the cauli rice on my next meal.

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

Whole30 Baked Chicken Breasts with Dates

Ingredients

  • 2 large chicken breasts, boneless and skinless
  • ½ cup onions, sliced thinly
  • 10 dates, pitted & chopped
  • ½ tsp dried rosemary
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp apple cider vinegar
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 375 degrees.
  2. Prepare aluminum foil that’s enough to wrap two large chicken breasts. You can double the aluminum foil to make sure the liquid doesn’t leak. (You can do this with baking dish, but I’d like dish to embrace the steam if you know what I mean)
  3. Add in chicken breasts. Pour in olive oil, balsamic and apple cider vinegar. Mix to coat the chicken.
  4. Add dates, onions and dried rosemary on top of each chicken.
  5. Wrap/seal the aluminum foil. Place on a baking sheet and bake for 30-35 minutes or until chicken is cooked through.
  6. Let the chicken rest before cutting and enjoying.

Source recipe: Date and Shallot Rosemary Chicken by paleOMG

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{Whole30} Fisherman’s Eggs

This dish is packed with nutrients and quick to make. It is also delicious that you’d want the whole dish to yourself. 

Fisherman's Eggs 3

What in the world are Fisherman’s Eggs??

I don’t know. I am asking you. You tell me.

I did ask my BFF Google, but it didn’t give me much answer. Sardines cooked with lots of garlic, then onions (I cooked mine a little longer so it caramelizes a bit and it was amazing), spring onions and eggs – I am in!

Fisherman's Eggs 2I love canned sardines a lot and I love eggs (even more). So having both together in one dish a win-win situation. Also, I don’t know much recipes with sardines – this is a good way to add this recipe to my never ending list. The thing was… I overcooked the eggs AGAIN. Keep up the bad work, Jhuls. Keep multi-tasking and do not focus when you cook! 

Fisherman's Eggs 1The dish is very easy to make and doesn’t require many ingredients. It was totally filling and delicious. It is so perfect with those slices of onions that have been little caramelized. It was a perfect meal to enjoy!

Fisherman's Eggs 4

I am bringing this at Fiesta Friday #193. Thanks to our Angie and to our co-hosts this week, Suzanne and Ginger.

Whole30 Fisherman's Eggs

Ingredients:

  • 2 cans of sardines in water
  • 1 cup onions, sliced
  • 2 tbsp garlic, minced
  • 2 tbsp olive oil
  • 3-4 eggs
  • 2 tbsp spring onions, sliced
  • Salt and pepper, to taste

 

Instructions:

  1. Preheat oven to 450F.
  2. In an oven proof pan over low-medium heat, add oil.
  3. Add in sliced onions and cook until caramelized (about 10 minutes). Remove ¼ of the onions and transfer to a plate.
  4. Add in garlic and cook until fragrant.
  5. Add in sardines and loosen with a fork and season with salt and pepper.
  6. Bake for 10 minutes.
  7. Remove from the oven and crack 3-4 eggs over the sardines.
  8. Place back in the oven and bake further for about 5-8 minutes, depending on the doneness of the eggs you prefer.
  9. Remove from the oven and top with spring onions.

Source recipe: Fisherman’s Eggs by Garlic Matters

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{Whole30} Baked Eggs in Smoky Sweet Potato Nests

These baked eggs in smoky sweet potato nests are so perfect that you’d want to everything in one sitting – sweet, salty and spicy. Great to make ahead of time, too. 

How many eggs are allowed to consume in a day? Some say 2 and some say 3. Some say it depends on the rest of the food you consume during the day. I say unlimited. Whaaaat?? You’ve heard (or read) me right. I don’t forbid myself from eating how many eggs I want in a day, but I also don’t eat much and by ‘much’ I mean 6 eggs in a day. When I am really starving, all I want to eat is 2 sunny-side-up eggs – make that with super crisp edges with a runny yolk! Yum! When I am super stressed about anything – the answer is the same. You may probably think I’ll have chocolate in mind, but honestly (and now you know), I’d take eggs again. So when starving strikes + super stressed about clearly anything = 4 sunny-side-up eggs in a day. Cool down! It only happens during weekends. I don’t even know how come I (sometimes) starve during weekends. I may have to reflect on that.

I love my eggs so much that I only choose recipes that are worthy to sacrifice my eggs. Meaning: I’ll choose the recipe with eggs over sunny-side-up eggs. As if I don’t reserve some in case I starve or feel stressed, ha! Also, I am reserving some space in my tummy for sunny-side-up eggs in case of emergency. But making these baked eggs in smoky sweet potato nests might have changed my mind…

Smoked paprika is my new favorite spice. Apart from curry powder, smoked paprika has a very, very special place in my heart (or tummy). I have seen so many recipes like this and they all sounded lovely. But I wanted sweet potatoes and smoked paprika together.

I used hot smoked paprika since I am saving the regular smoked, also in case of emergency. If feeding kids, you can use the regular smoked. I love how the sweet potatoes and eggs tasted with smoked paprika. These were so good that I almost finished everything in one sitting! Hmm, yeah, I may have not eaten them in one sitting, but I ate everything on the same day! Oooopppps!

Today is so fun as I am one of the co-hosts for this week’s Fiesta Friday #192.   The lovely Zeba is sharing the co-hosting duties with me. Join us and enjoy delicious food and good stories. Thanks to Angie for letting this party happen. Please visit the host and co-hosts’ blog, along with the party goers and take time to leave a nice comment on their posts. I am sure it will make everyone smile today.😊 Happy Fiesta Friday!

Whole30 Baked Eggs in Smoky Sweet Potato Nests

Ingredients:

  • 2 cups (packed) sweet potatoes, shredded
  • 2 tsp extra virgin olive oil
  • 1 tsp hot smoked paprika*
  • Salt and pepper, to taste
  • 6 medium eggs

Instructions:

  1. Preheat oven to 400 F. Prepare muffin pan and generously spray with cooking oil/olive oil spray.
  2. Place your shredded sweet potatoes on a clean kitchen towel and squeeze the liquid out. Transfer to a bowl, add olive oil, hot smoked paprika, salt and pepper.
  3. Take about ¼ – 1/3 cup of the mixture and use your fingers to press the mixture into the bottom and sides of each muffin cup to create a nest.
  4. Bake for 20-25 minutes or until nests are golden brown.
  5. Remove the pan from the oven and carefully crack an egg over each nest.
  6. Put the pan inside the oven and bake further for about 8-12 minutes or until the desired doneness of the egg is reached. Remove from the oven and season with salt and pepper.
  7. Let them stay in the muffin pan for about 10 minutes before enjoying.

Notes: 

*You can use regular smoked paprika to be kid friendly. 

You can top them with any hot sauce like Sriracha or any other topping you’d love.

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{Whole30} Cajun Chicken and Cauliflower Rice

Chicken and cauliflower rice flavored with cajun seasoning and roasted to perfection. This is one of the healthy meals I truly enjoyed during my Whole30 adventure. 

The adult human body is 50-65% water. My brother told me mine is composed of 80% green tea. I consume a lot of green tea. Let’s say an average of 1-1.5 liters everyday. Then, water. Don’t ask me – I just love the comfort I get from drinking green tea. Need something to go with a slice of cake? Green tea. Need something to drink while watching TV? I could use a cup or two. When calculating my expenses? I’ll get the whole kettle, please! I am not sure if the word is comforting or addicting.

If my body is composed of 80% green tea, maybe the 15% is for cajun seasoning (let’s call it CS). I have never met CS before. Or if did, I didn’t knew about it. When we met, it was love at first taste. It was like the goddess Aphrodite made me fall in love with CS instantly. I wanted to eat something with CS every single day. But most days, I end up with roasted potatoes. If I should describe it in one word, I would say ‘addictive‘. But I can’t eat anything cajun roasted without my harissa-tahini sauce. They are just so perfect together that they can even marry each other!

Sad to say, bottled tahini can be a bit pricey. I might break the bank when I continue with the CS and tahini marriage. So I had to give CS and tahini some space. CS has to stay, and tahini needs to leave… for now. I have to pair CS with CF (cauliflower).

I have been eating cauliflower rice for a while now, so I’ve thought of roasting CF with CS and chicken. But instead of frying the riced cauli, I roasted them together with the chicken.

The dish turned out really good – the cauli rice was so tasty given the fact the I have coated them with cajun seasoning, olive oil, ghee and garlic. The juices of the chicken also added good flavor to the cauli rice. The cauli rice and chicken were roasted to perfection.

This can be done in separate baking pans, but I have only one oven rack so I fit them in one pan (pictured above). When the cauli rice was cooked, I removed the chicken, transferred to a plate and polished off the cauli rice and moved to a serving plate. Then I returned back the chicken to the pan and again placed back into the oven to cook thoroughly.

This is one of the perfect meals I enjoyed while on the Whole30 adventure.

I am bringing these at Fiesta Friday #191. Thanks to our Angie and to our co-hosts this week, Aunt Juju and Antonia.

Whole30 Cajun Chicken and Cauliflower Rice

Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 tbsp ghee
  • 1 tbsp garlic, minced
  • 2 tbsp Cajun seasoning
  • 3 cups riced cauliflower (about 4 cups florets)
  • 4 chicken pieces (preferably chicken thighs and drumsticks)
  • Parsley, for garnish

Instructions:

Prep tip: Riced cauliflower and chicken can be marinated (placed in a baking pan) overnight inside the fridge with me rest of the ingredients.

  1. Preheat the oven to 400 F.
  2. In a small bowl, combine olive oil, ghee, garlic and Cajun seasoning.
  3. In a baking pan, add in riced cauliflower. Pour in half of the oil Cajun-oil mixture and give it a good mix.
  4. Rub the other half of the oil mixture all over the chicken, adding a good pinch of salt on each chicken pieces.
  5. Place the chicken over the riced cauliflower.
  6. Bake the cauliflower rice for 25-30 minutes. After that, remove the chicken from the pan. Transfer the cooked cauliflower rice to a plate and put back the chicken pieces to the pan. Return back inside the oven and bake for further 20 minutes or until chicken is cooked through.
  7. Turn off the heat and remove the pan from the oven. Place the cauliflower rice (season with salt, if necessary) on a serving plate, top with chicken. Garnish with parsley if desired.

Notes:

Chicken and cauliflower can be placed in separate baking pans, making it easier to remove the cooked cauliflower rice. It mixed them in one baking pan so the cauliflower rice will get the juice from the chicken.

You can make a large batch and keep some in the fridge up to two days for your next meal. Keeping them in the freezer will make them last longer.

I made only a small batch and kept the half of the dish and enjoyed after 2 days.

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Sweet & Spicy Ground Beef with Corn & Sweet Potatoes

The title says it all, do I still have to say more?? Yeah – I could eat the whole recipe! 😀 That’s how delicious this dish is!

Some people say that when you are the youngest in the family, you are the luckiest one. When it comes to food, I say that I am the luckiest one… and I am the eldest.

When my two youngest sisters were still small, I used to feed them. And by that I mean I feed half to them and the other half to me. Shhh, this is one of my secrets!

‘Hey, you little ones, do you want eggs for breakfast?’

*sisters with sparkling eyes* ‘Yesssss! Eggs, eggs, eggs!’

‘Okaaaaay! I’ll make four eggs for both of you.’

*sisters looked at each other* ‘We cannot finish four eggs.’

‘Yes, you can.’ *insert evil laugh here*

You know what happens next… And the scene happened too many times!

Well, that’s just one. Others were like I was the only one who can reach that box of chocolate my Mom was hiding from (me? oh no, not from me) them, so they don’t eat everything in one sitting. So I am getting pieces of chocolates, few for my sisters and more for me. Of course, they have to tell my Mom that I got chocolates for them.

Some days I get lucky and some days I don’t, especially when my Mom caught me eating my sisters’ Cerelac. She was like ‘Hmm, that’s why you are telling me that it’s gone too soon!’ I know I don’t have an excuse for ‘caught in the act’, but I still made some unexplainable excuses. What did I tell her? I couldn’t remember.

Looking back, I am telling myself ‘I am a food savior!’ Yey! I am a hero! I am saving food from those little brats who couldn’t finish their food? How could they? I put a huge amount on purpose so the leftover could be mine. *knock on my door* ‘Um, Ate (a term when you call a girl older than you), I couldn’t finish my food.’ The Ate said ‘Uh oh… okaaay, put it there (my table).’ *again, insert evil laugh*.

I am basically the same person until now, even with my friends. *looks at my friend’s plate* ‘Ohh, you can’t finish that? Let me help you. You know they just throw food here at the restaurant when you don’t finish them. So it is better if I throw that leftover of yours in my tummy than in a garbage can.’ *friends don’t know what to say*

So that pretty sums why I am posting this recipe – I am saving food from going bad! A person who has a small tummy cannot finish the rest, so I helped her out. And I am glad that I did coz this was super gooood! Well, for a person who likes sweet dishes, yes, this is superb!! Ground beef with sweet and spicy sauce? Amazing! Add some corn kernels and my leftover sweet potatoes? Give me two additional serving of white rice, please!! You have to try this one! And oh, don’t skip the spring onions – they make the dish more delicious!

I am bringing this at Fiesta Friday #190. Thanks to our Angie and to our co-hosts this week, Shinta and Diann.

Sweet & Spicy Ground Beef with Corn & Sweet Potatoes

Ingredients:

  • 2 tbsp garlic, minced
  • ½ cup soy sauce
  • ½ cup brown sugar
  • 1 tbsp canola oil
  • 2 tbsp ginger, grated
  • 1/8 – ¼ tsp red pepper flakes
  • 500g ground beef
  • ½ cup corn kernels, drained
  • ½ cup sweet potatoes, cut into small cubes
  • 1/3 cup spring onions, sliced
  • Salt and pepper, to taste
  • Cooked white rice, to serve

Instructions

  1. In a small bowl, combine soy sauce, brown sugar, canola oil, ginger and red pepper flakes. Set aside.
  2. In a large skillet over high heat, add ground beef and cook until no longer pink.
  3. Add in corn kernels, sweet potatoes, and sauce mixture. Cook for about 10 minutes.
  4. Turn off the heat.
  5. Season with salt and pepper, if desired.
  6. Top with sliced spring onions and enjoy with hot white rice.

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{Whole30} Smoky Sweet Potato Fritters with Cashew Cream

Crispy and smoky sweet potato fritters with only three ingredients, and then served with citrusy cashew cream that gives extraordinary taste to the fritters

Smoky Sweet Potato Fritters 1

Among friends and family, I love anything sweet the most. Of all the people I’ve been close to or worked with, I never met someone like me who loves sweets like I do. That changed until I met my new colleague:

*new colleague makes tea* Do you have sugar?

Me: Um, yes! *handed over the container with sugar*

*new colleague puts sugar in her mug*

Me: *very shocked* No way!! You didn’t just put 6 teaspoons of sugar in that small mug!!

*new colleague LOL* I love very sweet things!

Smoky Sweet Potato Fritters 4

That was totally crazy! Oh, wait… Does any of you consume that much of sugar in one small mug with one tea bag??

My boss knows that I love anything sweet, too. In fact, he gave me a small box of Baklavas! It was insane coz I was doing the Whole30 that time and it has only been two weeks. It was my fourth month, but I just can’t mess it up! Well, I’ve thought of taking a bite and convince myself that ‘Nah, it’s just a bite. It won’t hurt.’ I’ve fought very hard seeing that box in front of me for the whole afternoon. As soon as I arrived home, I placed the box in the fridge. And yeah, I survived the temptation. Bravo, Jhuls! Yourself is so proud of you!

Smoky Sweet Potato Fritters 2

Soooo, for a person who has a sweet tooth like me, it is kinda difficult to do the Whole30 without having anything sweet. Thanks to sweet potatoes. Aside from the lovely sweet potatoes, I love munching on cashew nuts, too.

I had sweet potatoes that have begun sprouting and I am a huge fan of sweet potatoes-smoked paprika relationship, so why not make something really good?? Add arrowroot starch and I am all set for my snack. Um, how about the ‘sauce’? I was lazy to make mayo and my ketchup is not Whole30 compliant so I had to check from my BFF Google what can I do? I came across with citrus cream and found out that it uses cashew nuts. No questions asked, no doubt – I should make it!

Smoky Sweet Potato Fritters 5

The citrus cashew cream gave a very nice taste when eaten with the sweet potato fritters. Imagine sweet and citrusy. It’s like a sweet potato lemonade. Um, is that a thing?? I had one problem which was the cashew cream not turning into a very smooth cream coz I used a regular blender. I think this is an excuse for me to get a high powered blender. What do you think?

Going back to these beauties, they are absolutely heaven! I’ve made eight from the recipe below and all went to my happy tummy!

I am bringing these at Fiesta Friday #189. Thanks to our Angie for making this amazing party possible.💐

Whole30 Smoky Sweet Potato Fritters with Cashew Cream

Ingredients:

For the cashew cream:

  • 1/2 cup raw cashew, soaked in warm water for 2 hours
  • 1/4 warm water
  • 2 tbsp coriander
  • 1 tbsp lemon juice
  • 1 tsp lime juice
  • Pinch of salt

For the sweet potato fritters:

  • 300g sweet potatoes, peeled and shredded
  • 2 tbsp arrowroot starch
  • 1 1/2 tsp smoked paprika
  • Olive oil

Instructions:

For the cashew cream:

  1. Place all ingredients in a blender and pulse until smooth.
  2. Transfer to a small container and place in the fridge until needed.

Source recipe: OnTheDF

For the sweet potato fritters:

  1. In a bowl, place all shredded sweet potatoes, arrowroot starch, and smoked paprika. Mix until combined.
  2. In a pan over medium heat, add in olive oil.
  3. Take about 1/4 or 1/3 cup of the mixture and press to bind. Fry in hot oil on both sides until cooked and crisp.
  4. Serve with cashew cream, mayo, ketchup or with your other dipping sauce.

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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

Ingredients:

  • 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)

Instructions:

  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

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{Whole30} Coconut Harissa Curry Braised Chicken

Chicken thighs and butternut squash with coconut milk spiced with curry and harissa – super tasty and ohhh  so delicious!

Isn’t it upsetting that nobody from your folks eats your food expect you?? My youngest brother and two of my sisters told me that I have a weird taste buds. Does a sandwich with crispy fried chicken + strawberry jam sounds weird to you? Hmm, how about a cold/room temperature instant noodles paired with chicken nuggets that have been fried hours ago? Chocolate drink (Milo) being mixed with rice and canned corned beef?? The combos are amazing!! Why is everybody telling me that they are weird? Even my friends… whyyy?? C’mon… don’t puke now! We have different taste buds and mine is somehow really unique… Yes, that’s it!! It’s unique, not weird!

Enjoying your food alone feels upsetting, yes. It’s like you want to ask them ‘Hey, what’s wrong with my food?’ Or ‘Is there something wrong with my cooking??’ But sometimes, it’s nice having to eat them all by myself. Hey, I am not selfish. They don’t like the dish I cooked, what can I do??

At some point, you will REALLY ask yourself – ‘This is really good, how come they don’t like it?’ But again, you will come back to the answer ‘we all have different taste buds’. Am I making sense? 

This dish I am sharing now, I enjoyed it ALONE. And I don’t think it’s weird at all. And it doesn’t taste bad. Imagine chicken thighs and butternut squash with coconut milk spiced with curry and harissa. Do you NOW agree that it is super delicious?

This dish is super tasty. The smell of the dish, while I was cooking this, was all over the place and it was so tempting not to even try. I hope you are not doubting the yumminess of the dish – you know I will not share this I didn’t like the dish. Go on, make the dish and you will know that I am telling the truth! 😛

I am sharing this lovely dish at this week’s Fiesta Friday #186 with Alex @ Turks Who Eat and Colleen @ Faith, Hope, Love & Luck, our co-hosts. Also, thanks to the amazing Angie.

Whole30 Coconut Harissa Curry Braised Chicken

Ingredients:

  • Extra virgin olive oil
  • 4 chicken thighs, bone-in, skin-on
  • Salt and pepper, to taste
  • 1 tbsp garlic, minced
  • 2 cups onion, chopped
  • 1 cup butternut squash, cut into ¾ inch cubes
  • ¼ cup homemade harissa
  • 1 tsp curry powder (I used McCormick)
  • 1 ½ can coconut milk
  • 3 handfuls baby spinach

Instructions:

  1. Season chicken thighs with salt and pepper.
  2. In a large pot over high heat, add in olive oil. Add in seasoned chicken thighs, skin side down. Cook 2-3 minutes each side.
  3. Lower the heat to medium. Add in in onions and cook until caramelizes (about 5-8 minutes). Add in garlic and cook for further 2 minutes.
  4. Add in chicken thighs, butternut squash, curry powder, harissa and half of the coconut milk. Simmer for about 15 minutes.
  5. Check the squash if it is cooked. If yes, add in the remaining coconut milk and let it boil.
  6. Turn off the heat. Season with salt and pepper. Add more harissa if desired. Add in baby spinach and cover until wilted.

Source recipe: Coconut Harissa Curry Braised Chicken  by Table for Two Blog

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