Three Ingredients Nutella Brownies

Lately I’ve been trying to include my toddler in my cooking and baking adventures. I try and do this about once a week and since he doesn’t go to full school yet, he’s rather free in the early evenings after his nap. 

So I’m regularly on the hunt for simple and easy recipes that the little one can manage without much assistance. I help with measuring the ingredients, occasionally pouring the ingredients into the big bowl and putting the batter or mixture into the oven. And like all mothers, I give lots of instructions and reminders during the process. 

Anyway, this recipe is not mine so credit goes to Kirbie Cravings and here’s the link

 Essentially, this is all it requires. 

  1. Half a cup of plain flour
  2. One and a quarter cup of Nutella (which works out to the 350g jar)
  3. 2 eggs

Preheat the oven at 180°C, mix all the ingredients together and bake for 15 minutes. The toothpick should come out dry when it’s cooked. These brownies don’t come out really thick plus I cut them into bite sized pieces so they were really easy for little hands to handle. 

The best part is that it took less than half an hour from start to end. Of course with a toddler, it may take a little longer but it’s long enough to sustain his interest. 

They were so delicious I must admit I popped way too many pieces in my mouth. Will I be making these again, you bet!


Cornflakes Cookies

Another one of those rather addictive cookies that I tried were cookies with cornflakes. I had lots of excess cornflakes plus my father in-law had given me another box (which I’ve yet to finish) so I had to look for an easy and fast recipe. This did not require the mixer as long as the butter was sufficiently melted and soft. 


100g unsalted butter, melted for easy mixing 100g caster sugar                                            175g self-raising flour                                            1 cup crushed cornflakes                                      1 egg


  1. Pre-heat the oven at 160°
  2. Cream the butter and sugar
  3. Add the egg to the batter and mix well
  4. Add in the flour and mix well
  5. Using a teaspoon, scoop out a small part of the mixture (I measured each scoop. I initially tried 16g but the cookies spread out to be rather large. For a bite size cookie, try 6g.)
  6. Coat with cornflakes
  7. Place each scoop on the baking tray lined with baking paper otherwise grease the tray
  8. Flatten them lightly with a fork
  9. Bake for 15-20 minutes depending on how brown you’d want it
  10. Cool on the rack and serve or store in an airtight container. 

This was rather fast but it is troublesome if you’d want each cookie to be of similar weight to even out the baking. 

Recipe ref:

Honey Cornflakes Cups

At one point blogging took a back seat not because I wasn’t doing anything much but I got hooked onto baking. To be precise, baking cookies and some sweet treats. And once I was hooked onto something, it was very difficult to pull me away unless I got bored of it or I’ve gotten interested in something else.

It was also rather coincidental that I chose this snack to start with considering the Chinese New Year was fast approaching. I never intended to bake goodies but rather snacks for R for more variety other than his usual biscuits.

This was super super easy. I was also reminded of the activity that I did in school with my pupils prior to writing their procedural text. The children had fun making their own honey cornflakes cups but many of them burnt because the honey was poured directly onto the cornflakes instead of being mixed with butter. So, this recipe that I adapted from is much much better.

50g of unsalted butter
3 tablespoons of honey
150g of cornflakes
Colored sprinkles known as hundreds-and-thousands

1. Heat the butter and honey in a saucepan. There’s no need for it to boil. The idea is to get a frothy mixture.
2. In a big bowl, pour the mixture over the cornflakes and mix it till the cornflakes are well coated.
3. Spoon the cornflakes into cupcake cases and sprinkle with the hundreds-and-thousands.
4. Bake in a preheated oven of 150° for 10-12 minutes or until the cornflakes are golden brown.
5. Cool and serve or store them in an airtight container.

Trust me, these would all disappear quite quickly coz its oh-so-yummy!

Baked Seabass

I enjoy using the oven primarily because all I need to do is prepare the ingredients and the oven does the job with, of course the right temperature and time. Occasionally, you’d just need to peep to see that it’s doing its job well.

I’ve been longing to bake fish for awhile especially since I’ve been eating a fair bit of fish lately. However, it has always been the same few ways of cooking it that bored me. I was excited to try baking a whole fish. I chose seabass but I reckon it should work well with other types of fish too. I’ve tried baking a slice of salmon and I should be putting the recipe here one day.

A whole fish (the size is up to you and depending on the number of people eating)
3-4 cloves of garlic minced
A stalk of coriander roughly cut them into thirds
2 tablespoons of olive oil
Several cherry tomatoes halved
2 limes or half a lemon
A teaspoon of salt
A dash of pepper

Preheat oven at 200°C.
Ensure the fish is scaled and cleaned. Marinate it with the oil, garlic, juice from the lime, salt and pepper.
Add the tomatoes onto the casserole
Bake the fish for 20 to 25 minutes or until the meat is flaky.
Once baked, add the coriander on the top of the fish and serve.

Before going into the oven

We enjoyed this dish that this was a repeat and I’m sure there will be days when yummy food like this will make its appearance again.

Baked Egg Muffins


I love eggs. I love eggs cooked in a variety of ways. Soft boiled, hard boiled, scrambled, omelette, you get the drift. For breakfast today, I thought I’d try something different. I’ve seen this recipe floating around in Facebook but I’ve never really paid much attention to it. This morning though, I woke up with the inspiration and motivation of making something different for breakfast as well as something other than bread, biscuits and pancakes for R.

So here’s my recipe of the baked egg muffins. If you don’t have a muffin tin, ramekins would be perfect too. Also, I basically used whatever I could find in my fridge. This works well with whatever left overs you might have as well.

This makes 3 portions.

3 eggs
Ham or bacon diced
Chives, finely chopped
Capsicum diced
Cheddar cheese (or any type really)
Tomatoes (if you wish)
A tablespoon of oil
A dash of salt and pepper

Preheat the oven at 200°C
Beat the eggs and add the ingredients. Pour the mixture into the muffin tin.
Bake for 10 to 12 minutes.

As its in the oven, the heat causes the mixture to rise but once it comes out of the oven, it sinks. But that’s alright. It should still taste as yummy. Use a spoon and gently remove it from the tin and voila, breakfast is served!