Recipe: Cheesy Starfish

April 4, 2013 | Recipe

Last week, my friend Militza posted a photo on Facebook of some “better than Goldfish” cheese crackers she was making for her girls, which sent me on a searching frenzy for healthier options I could bake in place of buying those little orange store-bought crackers (as yummy as they are, I never feel entirely guiltless eating them). There are so many recipes out there!

The one I ended up choosing from Smitten Kitchen sounded like a pretty great substitue, using mostly whole wheat flour (health win!). Interestingly (and yes, stupidly), I went in thinking that baking them from scratch like this would be a healthy snack option. Even more interestingly, it wasn’t until I was watching my little crackers bubbling and puffing away in the oven that it dawned on me that these probably belonged on the complete opposite end of the healthy spectrum. Brain fail.

Ok yes, in comparison to the little store-bought crackers, I at least know what went in them (no fake colours, no preservatives), but seeing as I knew what went in them, I have no excuse whatsoever for thinking they might be healthy. Maybe I did them wrong? The ones from the original recipe at least looked healthy, unlike mine.

ANYWAY. Having said all that, if there’s one thing I know about these little crackers, it’s that they are DELICIOUS. Not surprisingly thanks to the loads of cheese and butter, these little morsels are so moorish it’s hard not to just keep popping them into my mouth one after the other.

I won’t post the full recipe because it’s exactly the same as the one on Smitten Kitchen (find it here!). The only difference was that I didn’t have a cute little fish cutter, so instead of Goldfish, they became Starfish. Hope you don’t mind :)

Recipe: Everyday Chocolate Cake

October 26, 2012 | Recipe

I had a massive craving for chocolate cake a couple of days ago, so went hunting for a quick and easy recipe. As always, it was Pinterest to the rescue! I came across this pin that I’d marked ages ago for an Everyday Chocolate Cake by Smitten Kitchen. Well, it just looked too delicious not to go and make it straight away, so off I went.

Turns out the cake is delicious, but I think I did something a little bit wrong somewhere during the process.. maybe it was because I didn’t have buttermilk (instead, I soured milk with lemon), or maybe because the milk was straight out of the fridge and did something crazy to the butter and sugar.. who knows. In any case it turned out to be very yummy, but just a touch dense.. oops.

Not to worry! Heating it a little bit in the microwave and adding a scoop of ice cream was just the ticket.. sooooo good!!

If you’d like the recipe, head on over to Smitten Kitchen and get baking! :)

Recipe: Super-Duper-Extra-Amazing Chocolate Cupcakes

May 17, 2012 | Recipe

I’m not sure if you can tell from this photo, but these cupcakes are incredible. Like… really. Super chocolatey, moist, tasty.. and totally bad for you, but who cares! These are an indulgence totally worth the extra kilometre I’ll have to run later. I didn’t help the matter when I put a pile of whipped chocolate cream on top.. but hey, if I’m going to feel guilty, I might as well make it worth while.

I came across this recipe on The Little Teochew and thought it sounded like a winner, but instead of making one big cake (or even 6 small cakes like the original recipe calls for), I made cupcakes. Apart from that, the only things I did differently to the recipe were that I only put in 1 cup of sugar, and about a third of the amount of chocolate chips. Wouldn’t want to overindulge you know. I then baked them for about 20 minutes.

I’ll list the adjusted recipe here, but if you’d like to see the one for the whole cake go here, and for the 6 smaller cakes here. The original recipe came from Tish Boyle.

1. Position a rack in the center of the oven and preheat the oven to 175°C (350°F). Fill a muffin tin with cupcake papers in preparation.

2. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Whisk to combine and set aside.


3. In the bowl of an electric mixer, beat the butter at medium speed for 2 minutes, until very creamy. Gradually beat in the sugar. Increase the speed to medium-high and beat for 3 minutes, until the mixture is well blended and light. At medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.

4. In a small bowl, stir together the buttermilk, Kahlua (or rum), and vanilla extract. At low speed, add the dry ingredients to the butter mixture in three additions, alternating it with the buttermilk cream mixture in two additions, and mixing just until blended. Remove the bowl from the mixer stand and stir in the finely chopped chocolate or miniature semisweet morsels. Divide the batter into the prepared cake papers.

5. Bake the cakes for 20 to 25 minutes, until a cake tester inserted into the center of a cake comes out clean. Cool the cupcakes on a wire rack.

For the icing, all I did was whip some cream with a little bit of powdered sugar and cocoa added. Best to only ice them when you want to eat them.

Om nom nom. Now if you’ll excuse me, I’ve got whipped cream to wash off my face.