Author: Ting-a-ling

Nutella chocolate chip cookies

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Nutella is one of my favourite spreads and I’ve always wanted to make Nutella chocolate chip cookies. Unfortunately, I have a bad habit of eating Nutella straight from the jar like ice cream that I forbid myself from buying it in Australia. Now that I’m back in Singapore for two weeks, I saw that my family has Nutella spread and I knew that I had to do all the Nutella baking that I want. These cookies are slightly different from the rest of my cookie recipes. It’s a softer and more chewy. The Nutella acts like butter too, so I reduced the amount of butter needed for the cookie dough. If you prefer a crunchy kind of cookie, replace the brown sugar with caster sugar. I was very generous with the Nutella and you could taste it in the cookies which was perfect for me. Oh and did I mention that these cookies taste great with warm milk? Hope that you enjoyed them as much as I did! Nutrition per cookie (one batch makes 60) Ingredients …

Vegan banana nut bar

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Firstly, I am not vegan – don’t think I’ll ever become one because I love my meats. I decided to make these vegan nut bars today because I am doing a snack-prep for my frisbee competition this weekend. The last competition I had, I ate so much unhealthy snacks in between the games that I felt quite sick. So this time, I decided to make my own bars that are healthier and has the ingredients that I like in them. There is always a binding agent needed for baking and that is usually eggs. However, you can’t use eggs for vegan-baking so I used mashed up bananas to hold all the ingredients together. These bars are very easy to make – all you need to do is to mix the dry ingredients with the wet ingredients. It was my first time making these bars and I was so excited when it came out from the oven. They were soft and chewy. Not too sweet and they had all my favourite ingredients in them! Nutrition per bar …

Coffee Kahlua cupcakes

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I made Tiramisu a few days ago and had leftover coffee and Kahlua. Instead of throwing the good stuff away, I decided to make coffee kahlua cupcakes out of it. The recipe for my cupcakes are pretty similar to my coffee cake recipe just that I included kahlua into it – yum! You can also use Tia Maria or any coffee liquor for this recipe. I’m not a fan of working with frostings because I find it very messy and I do struggle with the piping bag. But I decided to be fancy today. Cupcakes do look nicer and taste better with the right kind of frosting. Since I had cream cheese in my fridge, I made a chocolate cream cheese frosting with a hint of kahlua again. The cupcakes with frosting were so delicious that I ate two at one go – so much for trying to cut down on sugar. This is what happens when you love what you bake! Nutrition per cupcake Ingredients for the cupcake 120g unsalted butter (room temperature) 100g …

Fresh strawberries cupcakes

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Strawberries are one of my favourite fruits and I love it when they are in season. There are just so many things you can do with strawberries and they make good “accessories” for food styling too. I’ve never been a fan of frosting; partly because I find it too sweet and also messy when it comes to using the piping bag. However, my latest obsession is whipping cream. It’s light and easy to work with and the best thing is that it doesn’t make the cake feel as heavy and sinful compared to buttercream. Since strawberries are on sale at the supermarkets this week, I’ve decided to make fresh strawberries cupcake. Instead of making a plain vanilla cupcake with fresh strawberries, I added lemon zest for an extra flavour. Everyone loved the cupcakes and they looked so pretty with the whipped cream frosting. Hope that you’ll enjoy it as much as we did! Nutrition per cupcake Ingredients for the cupcake 200g self-raising flour 120g unsalted butter (room temperature) 100g caster sugar 2 eggs 150ml buttermilk …