Tag Archives: chocolate

Fun with Reese Peanut Butter Chips!

17 Aug

I went through a tough period a few weeks ago. My boss and a colleague had been kind and understanding towards my situation, so I wanted to bake something for them. I wanted to bake orange muffins for them but due to unforeseen circumstances, I have to change the plan to baking Chewy Chocolate Cookies.

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Sorry for the lack of a better photo!

Here’s the recipe, taken from the packaging of Reese Peanut Butter Chips with some modifications. Have fun! 😉

Chewy Chocolate Cookies with Peanut Butter Chips

Servings: 54 cookies


  • 2 cups of flour
  • 3/4 cups of unsweetened Cocoa powder
  • 1 tsp baking soda
  • 2-1/2 sticks of salted butter (softened)
  • 2 cups of sugar (can reduce by 10-20% if you think is too much!)
  • 2 eggs
  • 1-2/3 cups of peanut butter chips


  1. Preheat the oven to 180oC.
  2. Stir the flour, cocoa, baking soda and salt in a bowl.
  3. Beat butter and sugar in mixing bowl with mixer until fluffy.
  4. Add eggs and beat well.
  5. Gradually add the flour mixture in 3 batches, beating well after each batch.
  6. Stir in the peanut butter chips.
  7. Line a baking tray with baking sheet. Drop the batter onto the sheet with a teaspoon.
  8. Bake 8-9 minutes. (Do not overbake; cookies will be soft.)
  9. Cool slightly, then remove from sheet to cool on wire rack to cook completely.

With Love, Marshmallow Muffins

8 Mar

Recently, my friend’s wife just gave birth to a baby girl. Today is their boy’s birthday party and their girl’s first month. So, I decided to make some muffins for these two dear friends of mine.

I came across a marshmallow muffins recipe in Muffins & Bakes that seems so appropriate for a kid’s birthday bash! I tried out the recipe yesterday and ended up with some not so good-looking muffins. Though they do taste good, especially if you have a sweet tooth. Why do I say they are not so good-looking? As you can see from my photos, there are holes (not small ones, mind you) in my muffins! These are due to the melted marshmallow bursting out of the muffins!

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Anyway, here’s the recipe that I’ve followed. In the Reflections section, I’ll give some suggestions and changes to the recipe.

Marshmallow Muffins

Servings: 12 muffins or 28 mini muffins


  • 70 g of unsalted butter (melted in a pan)
  • 275 g of plain flour
  • 6 tbsp of cocoa powder
  • 3 tsp of baking powder
  • 85 g of caster sugar
  • 100 g of chocolate chips
  • 55 g of coloured mini marshmallows
  • 1 large egg
  • 300 mL of milk


  1. Sift the flour, cocoa powder and baking powder together into a large bowl.
  2. Stir in the sugar, chocolate chips and marshmallows
  3. Mix thoroughly.
  4. Whisk the egg, milk and melted butter together in a separate bowl.
  5. Stir the liquid mixture into the flour to form a stiff mixture.
  6. Line the cupcake maker and spoon in the mixture.
  7. Bake for 6 minutes. Take out the muffins to cool before storing.

marshmallow steps


  • The melted butter curdles when the milk was poured in. Reason being the milk was just taken out of the fridge and is too cold. Lesson learnt is that the milk should be at room temperature.
  • The marshmallows melted and burst out of the muffins. I’ll suggest not to mix the marshmallows into the flour mixture. Instead, add them during the last step when we spoon the mixture into the cupcake maker. We can spoon a bit of the mixture into the tray, put in a piece of marshmallow and top up with the mixture to cover it.
  • The chocolate chips are not obvious. We can sprinkle a few chips on the surface after we spoon the mixture into the tray.

DIY Shiroi Koibito Biscuits

19 Jan

My colleagues and I came across a DIY recipe for the famous Hokkaido’s biscuits, Shiroi Koibito (白い恋人) at Ochikeron’s channel. It’s a simple 5-ingredient recipe for any beginners and we decided to have give it a try last Friday 🙂

Here’s what we did. Although the appearance is far from the original version but it has a homemade feel. The texture is a bit harder than the real Shiroi Koibito but the chocolate does melt in the mouth.

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Shiroi Koibito

Servings: 60 biscuits (30 sandwiches)


  • 100 g of unsalted butter (softened)
  • 60 g of sugar
  • 1 egg (room temperature)
  • 100 g of cake flour
  • 220 g of white chocolate (We used Cadbury chocolate instead of baking chocolate)


  1. Draw 1.5-inch squares (leaving about an inch between) on a piece of paper. This will be the template.
  2. Cream the softened butter in a bowl. Add granulated sugar and egg.
  3. Sift in the cake flour and mix well.
  4. Preheat the oven to 180 degree Celsius.
  5. Line a baking tray with parchment paper, place the template under the parchment paper.
  6. Transfer the batter to a pastry bag and snip off the end. Pipe out the batter in the squares (the batter will spread a little, so keep it smaller). Then remove the template.
  7. Bake at 180 degree Celsius for 8-10 minutes. Let the biscuits cool completely on the baking sheet.
  8. Melt the white chocolate over a double boiler. Fold aluminium foil into a rectangular tray. Pour in the melted chocolate and spread evenly. Place it in the freezer to harden up a little bit. Cut it into squares of 1.5 inches.
  9. While the chocolate is soft, place it between two biscuits. Place the biscuits in the freezer to harden up completely.

Now you can have Shiroi Koibito anytime you like! 😉


  • We followed the original instruction to melt the butter using a microwave but our butter melted into oil! That creates problem for us during the baking. The oil separated from the biscuits during baking and we could see oil oozing out. Maybe that explains why the texture is a bit hard.

Baking from Scratch: Chocolate Chips Milo Muffins

5 Mar

Ok, I’ve decided that it’s time for me to move from baking with premix to baking from scratch. I’ve wanted to use up the cake flour that I bought for the mooncake recipe, so I started searching for recipes that use cake flour on YouTube. I came across Ochikeron’s channel. She has many video demos on baking and making bento sets and other Japanese food. I saw a Banana Milo Muffins recipe and decided to try baking Milo Muffins. I simplified the recipe by replacing the banana with chocolate chips and the muffins still turn out well! 😀

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Chocolate Chips Milo Muffins

Servings: 8 large muffins or 42 mini muffins


  • 100 g of unsalted butter (softened)
  • 100 g of sugar
  • 2 eggs (room temperature)
  • 150 mL of milk (room temperature)
  • 200 g of cake flour
  • 60 g of Milo
  • 2 tsp of baking powder
  • some chocolate chips


  1. Cream the butter. Add sugar and mix well.
  2. Add eggs and mix well.
  3. Sift half of the cake flour into the mixture. Sift in the Milo and baking powder too.
  4. Mix well. Then add milk.
  5. Add the remaining dry ingredients and mix well.
  6. Add chocolate chips and mix well.
  7. Preheat the cupcake/muffin maker.
  8. Place the muffin cups in the maker and fill them about 4/5 full.
  9. Close the lid and heat for 5-6 minutes.

You can sprinkle the top with more chocolate chips when you fill the muffin cups with the mixture. Just for that extra bit of chocolatey taste! 😉

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  • My butter was too soft as I left it in the open for too long. Next time, I must remember to start using it when it is slightly soft to the touch.
  • I overbeat the eggs when I used the mixer/blender (wanted to cut down on time :P) and the mixture starts to cuddle! Luckily, I stopped the mixer/blender in time and quickily moved on to add the dry ingredients.