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Banana Nutella Choco-chip Muffins

12 Feb

I am on a nutella craze these days.. I tried out a nutella cupcake recipe last week that I didn’t like very much. Still on the hunt for the perfect one!

Today, I wanted to bake something I could eat for breakfast in the coming week. I did a quick search for a chocolate chip muffin.. and found a banana chocolate chip muffin recipe instead. And nothing goes better with banana than NUTELLA! Here is the recipe for a banana chocolate chip muffin.. with a nutella surprise inside :)

Recipe adapted from Chocolate Chip Banana Muffins.

Dry ingredients:
1 3/4 cup flour
3/8 cup brown sugar
3/8 cup white sugar
1 tsp baking powder

1 tsp baking soda
1/2 tsp salt
3/4 cup semi sweet chocolate chips 

Wet ingredients:
1 egg

1/2 cup vanilla yoghurt
1 tsp vanilla extract
1/2 cup butter, melted
1 cup mashed banana


  1. Mix all dry ingredients in a big mixing bowl.
  2. In a separate bowl, mix the egg, yoghurt, vanilla, and melted butter.
  3. Add the wet ingredients to the dry ingredients and mix well.
  4. Fold in mashed bananas.

5.  Use a tablespoon to fill muffin cups with batter. With a separate teaspoon, place a small scoop of nutella in the middle. Add another tablespoon of batter to cover the nutella.

6.  Bake in the oven for 18-20 minutes at 350C.

Enjoy :)


Holiday goodies galore!

29 Dec

Instead of buying gifts this year, I decided to bake for co-workers and friends! Besides, home-made is better than store-bought :) After reading through baking blogs and googling ideas.. I chose to make three goodies:

  1. Peppermint Bark
  2. Oreo Truffles
  3. Oatmeal Lace Cookies
The peppermint bark and oatmeal cookies turned out great. I didn’t like the oreo truffles too much – maybe because they were too soft. They are good when eaten chilled. I had a hard time keeping them cold so I opted not to make them anymore after the first batch.

peppermint bark & oreo truffles

They were surprisingly simple..  I think finding the packaging took me longer (finally found them at the Dollar Store near work and at Michael’s). Here are the recipes!

Peppermint Bark 

5 squares of Baker’s white chocolate
5 squares of  Baker’s semi-sweet chocolate
2 drops of peppermint extract
5 candy canes, crushed


  1. Place parchment paper on a cookie sheet and place in the freezer for at least 10 minutes.
  2. Place the candy canes in a ziplock bag and crush to tiny pieces. Sieve the crushed pieces to separate the big candy cane chunks and the finer candy cane “powder” into two separate bowls. Set aside.
  3. Melt semi-sweet chocolate squares in a double-broiler (substitute: use a metal bowl placed on top of a pot of boiling water).
    ** The key to melting chocolate is to make sure there is no moisture or water that touches the chocolate).
  4. Once smooth and completely melted, add two drops of peppermint extract to the chocolate then pour onto the cold cookie sheet. Spread thinly using a spatula.
  5. Repeat steps 3 with the white chocolate squares.
  6. Once the white chocolate is melted, pour the candy cane powder and mix it with the chocolate.
  7. Pour the melted white chocolate and candy cane mixture onto the already-frozen/cold semi-sweet chocolate. Spread.
  8. Sprinkle the larger crushed candy cane pieces on top of the white chocolate.
  9. Put back in freezer for at least 30 mins (or in the refrigerator for at least an hour). Once chocolate has hardened, break the chocolate into pieces.

Oreo Truffles (from Easy Oreo Truffles on

1/2 package of 8 oz. cream cheese, softened
1/2 package of oreo cookies, crushed
4 squares of Baker’s semi-sweet chocolate


  1. Crush 4 oreo cookies using a food processor and set aside.
  2. Crush the rest of the cookies and mix with cream cheese. Use a hand mixer to thoroughly blend the two.
  3. Using two teaspoons, shape the mixture into round balls.
  4. Use a double broiler (substitute: metal bowl placed on top of a pot of boiling water) to melt the semi-sweet chocolate.
  5. Once melted, place the oreo balls on top of a fork and use a spoon to scoop melted chocolate on top of it. Keep doing this until the oreo ball is completely coated.
  6. Place chocolate-covered oreo truffle on parchment paper.
  7. When you’ve dipped all oreo truffles in chocolate, put in freezer to cool.

Oatmeal Lace Cookies (from Lacy Oatmeal Cookies on

1 cup quick oats
1/4 cup flour
1/2 tsp salt
1 1/2 tsp baking powder
3/4 cup white sugar
1/2 cup butter, softened
1 egg
1 tsp vanilla extract


  1. Preheat oven to 165 degrees C.
  2. In a small bowl, combine oats, flour, salt, and baking powder (this is your dry ingredients bowl).
  3. In a separate mixing bowl, cream butter and sugar until fluffy.
  4. Beat in egg and add vanilla to the butter and sugar mixture (this is your wet ingredients bowl).
  5. Add all dry ingredients to the wet ingredients and mix well.
  6. Place parchment paper on top of cookie sheet and drop teaspoon-sized dough on it. The cookies will spread quite a bit so make sure you don’t put them too close to each other.
  7. Bake for 10-12 minutes, or until edges start to turn golden yellow or brown.
  8. Leave on cookie sheet for a few minutes before transferring to cooling rack.

Voila.. the finished product :)


5 May

So ever since the last time I blogged, here’s what I’ve been baking. Most of them are stuff I’ve baked in the past so I won’t be posting the recipes. Anywho, enjoy :)

Chocolate Cupcakes with Cream Cheese Frosting

10 May

To make up for the failed chocolate cookies, I made cupcakes!

This recipe makes 10 medium + 12 small cupcakes. I tend to scale down most of the recipes I find on the web because only my sister and I eat them. (If you want to make more, the un-scaled recipe is here: Chocolate Cupcakes, Cream Cheese Frosting II)

Chocolate Cupcakes
2/3 cup flour
1/8 tsp baking soda
1 tsp baking powder
1/4 cup & 2 tblspoons unsweetened cocoa powder
1/8 tsp salt
1 tblsp & 1 1/2 tsp butter, softened (room temp)
3/4 cup white sugar
1 egg
1/4 tsp vanilla
1/4 cup milk + 1/4 cup chocolate milk (combine in 1 cup)

  • Mix the flour, baking soda, baking powder, cocoa powder, and salt in a bowl.
  • In a separate bowl, cream the butter and sugar using a mixer.
  • Add the egg to the butter & sugar mixture. Then stir in the vanilla.
  • Add the chocolate flour and milk alternately. (Flour, mix, milk, mix, flour, …)
  • Bake in 175C for 10 minutes.
  • Take the cupcakes out and insert a toothpick. If it comes out clean, it’s done.

Cream Cheese Frosting
1/3 8-oz. cream cheese package
1 tblsp & 1 tsp butter, softened
1/3 cup icing sugar
1/8 tsp vanilla

  • Combine the butter and cream cheese and mix them well.
  • Stir in the vanilla.
  • Slowly add the icing sugar until well blended.
  • Taste it and adjust accordingly (if you want it sweeter, add more sugar. Add more cream cheese if you want more ‘cheesecake’ taste.)
** Cool cupcakes completely before adding the frosting. **
Straight out of the oven

Frosted ones for me, plain ones for my sister

Yummy rating:

Chocolate Dipped Strawberries

6 May

yummy strawberries

It’s strawberry season! Yummm. Strawberry dipped in milk chocolate. dipped in white chocolate. Strawberry with condensed milk. Mmmmm!

Yummy rating:

Reverse Chocolate Chip Cookies

1 May


I used this recipe from
Chocolate Chocolate Chip Cookies I

Instead of using chocolate chips, I used white chocolate chips.

Yummy Rating:
(out of 3)