This afternoon, I decided to do some baking! I saw on Chef at Home, Michael smith whipping up a batch of blondies with whole wheat flour- I knew I had to make some.

Here’s the original recipe from Food Network Canada:

  • 1 stick butter
  • 1 cup brown sugar
  • 2 eggs
  • 2 tablespoons vanilla
  • 1 cup flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup pine nuts
  • 1 cup caramel chips
  1. Preheat your oven to 350°F. Lightly oil an 8×8-inch baking pan.
  2. Melt the butter in a small saucepan. Continue heating, swirling gently as it begins to foam and steam, releasing moisture. Continue swirling as the milky bits begin to brown forming a golden residue under the butter fat. When they are rich golden brown, pour it into a heatproof mixing bowl. Add the brown sugar, eggs and vanilla and blend well.
  3. In a separate bowl, whisk the dry ingredients together. Combine the flour, baking powder and salt. Add to the wet and stir the batter until smooth. Stir in the nuts and candy bits and pour into the prepared baking pan. Bake 45 minutes. Cool for a few minutes before cutting into squares.

But for me, I changed the caramel chips to white and regular choc chips – I can’t find any caramel chips here. And instead of pine nuts, I used cashews which I had. I’m not sure if that change had made it a tad too hard or whether 45 mins is too long in a fan-forced oven. Any who, it turned out like so:


It was abit too brown. I guess I should’ve taken that as a sign. But the recipe said 45 mins..


I like it though. But I’m not sure if the rest of the fam will like it as much as the flourless chocolate cake.

Dinner’s ready, but the BF is on his way back, so I shall be patient…

No, I stole a couple of bites already, but merely enough to make me full!


Brocs and carrots. I think I made it a bit too hard for the gramps! sorry!


Grandma cooked some “Meen See” fish. It’s taucu paste. It’s my fav! And the BF better come back soon before this disappears!


Flourless Hazelnut Chocolate Cake

I’m sure you are intrigued by the title. But that’ll have to wait.

Breakfast was at McDoodles today as I took gramps to make use of the voucher we had…

After my workout, I had me lunch.

I decided that my body really lacked veggies, so I had a salad of some sort. Well, it’s just cute baby carrots and cute cherry tomatoes (yes, I eat food just because they are cute Winking smile)


Tomatoes were dressed with a homemade dressing in a bottle consisting of guestimated amounts of wholegrain mustard, honey, sesame oil, s & p.

Carrots were eaten with Peanut Butter!! Planter’s PB which is somehow only available in Sarawak. I couldn’t help but dip my fork in it a few times after.

Also a Nestle yoghurt I bought from Tesco after breakfast (technically, I chose, grandma paid-I’m still jobless). Peach Melba.


Yum!! Not too sweet!

I figured the sugars in the yoghurt wasn’t sufficient as carbs, so I had a slice of toast with Lemon Tree kaya. yum…


Watched some tv.. that seems to be all that I’m doing. Then, I decided I should bake! I wanted to yesterday, but ran out of brown sugar. So since I had some now after the trip to Tesco, it was time to make: FLOURLESS HAZELNUT CHOCOLATE CAKE.

I got this recipe from a Australian’s Women’s Weekly Recipe collection book kinda thing from the library. But, I realised it’s on their website here.

Serving size: Serves 8
Cooking time: More than 1 hour
Flourless chocolate hazelnut cake


1/3 cup (35g) cocoa powder
1/3 cup (80ml) hot water
150g dark eating chocolate, melted
150g butter, melted
1 1/3 cups (295g) firmly packed brown sugar
1 cup (100g) hazelnut meal
4 eggs, separated
1 tablespoon cocoa powder, extra


  • Preheat oven to 180°C/160°C fan-forced. Grease deep 20cm-round cake pan; line base and side with baking paper.
  • Blend cocoa with the water in large bowl until smooth.
  • Add chocolate, butter, sugar, hazelnut meal and egg yolks; stir until combined.
  • Beat egg whites in small bowl with electric mixer until soft peaks form; fold into chocolate mixture in two batches.
  • Pour mixture into pan; bake about 1 hour. Stand cake in pan 15 minutes before turning, top-side up, onto wire rack to cool. Dust with sifted extra cocoa.

I had no problem with everything, except for lining the cake tin with grease paper, because I’ve never done that before (how do you get the paper to stick to the sides??)

And, beating egg whites by hand because I, unfortunately, have no electric mixer (may buy one with my first pay check!)

In the website, it’s supposed to turn out like this:

(I just realised they used a round tin here as opposed to a square in the book)

Mine came out like this:


I cut it too soon I think. But it still tasted oh so good!!


I DID make a change in the recipe though. I used milk chocolate instead of dark. Not many in my family eats dark, so I want to make something everyone would eat (I can’t finish it on my own). Though I used sweeter chocolate, I didn’t reduce the sugar. It was still fine.

Taste- yum! just like a brownie. I can’t taste much hazelnut though. But, I love the moistness!! I think it’s because it’s flourless. I had a square and a half. Control, jaclyn.

I’m waiting for the BF to come home, and will start cooking dinner soon. Try this cake!



White Chocolate Chip Pecan Brown Butter Cookies

I’m being a bad food blogger. I totally forgot to photograph my lunch. But to make up for it, i made some cookies for you! Well, not to eat though. Smile

I got the recipe from BethT which I stumbled upon on ELR. And my gosh, were these the best I’ve made so far (not in terms of size)

I made a few amendments, i.e., using WHITE choc chip cookies (but I would suggest to “lessen” the sugar if you do so as white choc chips are way sweeter than the regular ones. And i used Pecans! I was afraid as the batter seemed soft, and not rollable.


But it turned out!


The first batch was kinda a test batch. The recipe calls for 3 tbsp of dough for ONE cookie. I tried one tablespoon and it was enormous! So if you’re a bite size lover like my family, a 1/4 tbsp is enough? It was so big that i had to cut them out to make sure they were cooked thoroughly.


They were huge, but i learnt my lesson, and have some smaller batches.


Yum! Some in store for fam and friends. Of course I’ll choose the prettier looking cookies as gifts!

Here’s the recipe as posted on ELR.

BethT’s Perfect Chocolate Chip Cookies

adapted from Cook’s Illustrated

makes about 16 cookies

1 3/4 c all-purpose flour

1/2 tsp baking soda

14 tbsp unsalted butter (1 3/4 sticks)

1/2 c white sugar

3/4 c packed brown sugar (recipe suggests dark brown, but light brown is also acceptable)

1 tsp salt

2 tsp vanilla

1 large egg

1 large egg yolk

1 1/4 c chocolate chips

optional: 3/4 c chopped pecans or walnuts

Preheat oven to 375 and line two large baking sheets with parchment or silicone baking mats. Sift or whisk together the flour and baking soda in a medium bowl.

Put 10 tbsp of the butter in a medium skillet set over medium high heat. Allow the butter to melt for 2 minutes and begin to swirl it around the pan, allowing it to brown. Keep the butter moving so it doesn’t burn. Browning should take about 3 minutes and you’ll know it’s done when it smells nutty and it has a dark golden brown color. Remove the pan from the heat and use a heatsafe spatula to transfer the butter to a large, heatsafe mixing bowl. Add the remaining 4 tbsp of cold butter to the melted butter, and stir gently until it is melted.

Add the white sugar, brown sugar, vanilla and salt to the butter and whisk the ingredients together. Add the egg and egg yolk and whisk again until mixture is smooth, 30 seconds. Allow the batter to rest for 3 minutes, then whisk for 30 seconds more. Do this two more times; the end result should be thick and shiny.

Add the flour mixture and stir until just combined, about 1 minute. Gently stir in chocolate chips and nuts, if using. The batter will be soft.

Form each cookie with roughly 3 tbsp of dough (if using a cookie scoop, use a #24). Place cookies 2 inches apart on the prepared baking sheets and bake one tray at a time, 10 to 14 minutes, on the middle rack of your oven. Rotate baking sheet after 5 minutes and check the cookies at 10; you want them to be golden brown and set around the edges, but puffy in the middle. (My oven yielded perfect cookies at 12 minutes.)

Allow to cool on the pan for 1 to 2 minutes, then transfer to a wire rack to cool completely.

Please try. It’s amazing. It has an almost chewy texture to it. But still somewhat crunchy! And i think pecans make it amazing. But what’s better than that is the brown butter! I think that’s the secret in Famous Amos and the rest of the cookie chains out there!!! So do try it out for yourself, or if you’re a friend of mine, i’ll give you some!! Winking smile