Lactose – free Blueberry Cupcakes

Recipe Loosely adapted from Book –  Baking one step at a time, the ultimate step-by-step cookbook by Marianne Magnier Moreno.

Preparation – 15 minutes

Cooking – 25 minutes

Ingredients: Blue – Anjali, Purple – Ananya

  1. ¼ cups Margarine
  2. 2 eggs
  3. ¾ cups sugar
  4. ½ cup Silk Tofu
  5. 1 cup flour
  6. 2 teaspoon baking powder
  7. ¾ cups frozen blueberries
  8. 1 tsp Lemon zest


  1. Preheat the oven to 180 degrees C, gas mark 4. Greases 12 individual muffin tins.
  2. Melt the butter then remove from heat.
  3. Beat the egg with the sugar until light and creamy, add the melted butter and mix with a whisk, then add the Silk Tofu  in two lots.
  4. Mix the flour, salt and baking powder in a separate bowl. Remove the blueberries from the freezer and mix with the flour.
  5. Make a well in the centre then tip in the liquid ingredients and stir rapidly.
  6. Fill the moulds two thirds full with the batter (work quickly so that the blueberries do not defrost) then tap the tins or tray on the work top to settle the mixture.
  7. Transfer to the oven and bake for 25 minutes (or for 15 minutes for smaller ones).
  8. Remove the cupcakes from the oven, run the knife around each one then leave to cool in the moulds for 10 minutes before turning out onto a wire rack.

Yield: makes 12 cupcakes

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Lactose free buttercream frosting


Loosely adapted from Savory Sweet Life

Preparation –2 minutes

Cooking – 3 minutes

Ingredients: Blue – Anjali, Purple – Ananya, Yellow – school

  • ½ cup butter-flavoured shortening, softened
  • 1.5-2 cups confectioners (powdered) sugar, SIFTED
  • 1/8 teaspoon table salt
  • up to 2 tablespoons soy milk/water
  • 1 tsp Lemon zest


  1. Beat butter for a few minutes with a mixer with the paddle attachment on medium speed.
  2. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter.
  3. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. (If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.)


Yields: 1.25 cups

How cute is this cupcake?

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– Anjali

Nature Valley Copycat Granola Bars




2 cups rolled oats

½ cup rice krispies (or any other plain flavored cereal you like)

3 Tbsp oat flour (or any other flour you have on hand)

1/8 tsp baking soda

3 Tbsp honey

3 Tbsp coconut oil

1 tsp vanilla extract

½ cup nuts or dried fruits or chocolate chips or anything other additional you want to add (optional)


  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line an 8×8 inch pan with aluminum foil or parchment paper and grease it well (just to prevent the bars from sticking).
  2. Mix all the dry ingredients.
  3. Add in the wet ingredients. Mix.
  4. Press really hard (because of the lack of fat) to the pan.
  5. Bake for 15-18 minutes (or maybe more) until the bars are a beautiful golden color.
  6. Cool completely in the pan. Lift it out and cut into bars.
  7. Store it in an air-tight container for whenever you want a quick and healthy snack.

Makes  16 bars


Banoffee Pie


Recipe adapted from here


  • 2 packets of oreo
  • 5 tablespoon of softened butter
  • 1 tin(s) condensed milk
  • 0.47 litre(s) double cream
  • 3 large banana(s) (ripe)
  • cocoa powder (for decoration)
  • caramel for drizzling as per wish (optional)


  1. Add crushed Oreo’s to softened butter, mix them together with your hands until the butter is spread all over the Oreo’s. Spread on bottom of 8×8 tin & chill.
  2. Boil the tin of condensed milk for 2-2.5 hours. BE SURE THAT THE TINS ARE SUBMERGED IN WATER AT ALL TIMES!
  3. When cool spread the toffee over the biscuit base. Slice up ripe bananas on top of toffee whip up the cream and spread over the banana.
  4. Dust cocoa powder over the top, or drizzle caramel over the top chill (or serve straight away)
  5. BIG TIP one can boil up a load of tins of condensed milk, once they are cooked they will keep very safely for months in the larder or cupboard. just keep an eye on water levels.


– Anjali

Salted Caramel Sauce


Recipe adapted from here

1 cup of Granulated sugar
½ cup of Water
¾ cup of Heavy Cream, warmed slightly, either in a small saucepan or microwave
2 Tbsp of Unsalted butter at room temperature
¼ tsp of Salt
½ tsp of Vanilla Extract


1) In a large non stick sauce pan combine the sugar and water, cook over medium low heat until the sugar dissolves without stirring ever! Just swirl the pan around. Once the sugar has dissolved, turn the heat to medium high and let it bubble away until it turns a deep amber color, about 8 to 10 minutes.

2) Turn the heat down to low at this point and add the warm heavy cream slowly. Be careful because it will bubble vigorously. Keep whisking until everything is combined and turn the heat off.

3) Add the butter, salt and vanilla and whisk in until the butter melts. Set aside to cool completely.

Makes  2 cups


Red Velvet Cupcakes

Nothing is as delicious as the classic and popular red velvet cupcake. They strike with their brilliant red colour, topped with the rich and exquisite swirls of cream cheese frosting. It’s extremely moist with a hint of chocolate flavor, what could be better than chocolate?

Valentine is near, so what’s better than to give your loved ones a delicious red velvet cupcake 🙂


Recipe slighty adapted from this recipe



1 ¼ cup of all Purpose Flour
2 Tbsp of Cocoa Powder
½ tsp of Baking Powder
½ tsp of Baking Soda
¼ tsp of Salt
¼ cup of Unsalted Butter, softened at room temperature
¾ cup of Granulated sugar
¾ cup of Buttermilk
1 Egg
1 tsp of Vanilla Extract
Red food Coloring

For the frosting:

2 Cups of Powdered Sugar
4 oz of Cream Cheese, softened at room temperature
2 Tbsp of Unsalted Butter, softened at room temperature
1 Tbsp of Milk
1 tsp of Vanilla Extract


1. Preheat your oven to 350 degrees. Line a muffin pan with cupcake liners and set aside.

2. In a small bowl mix together all Purpose Flour, Cocoa Powder, Baking Powder, Baking Soda and Salt, set aside

3. Using an electric mixer, cream together the sugar and butter, add the egg and vanilla and mix until well combined and creamy.

4. With the mixer running on low, add half of the dry ingredients and half of the buttermilk, make sure its combined and add the remaining dry ingredients and buttermilk making sure to combine everything together (do not over mix!). Using a spatula mix the batter from the bottom to make sure nothing is left stuck to the side of the bowl, add enough food colouring to get the desired red colour for your cupcakes.

5. Using a large ice cream scoop, scoop the batter evenly in your prepared pan and bake for 18 to 22 minutes or until when you insert a toothpick in the center it comes out clean. Let the cupcakes cool completely.

6.  To make the frosting simply put all the frosting ingredients into the bowl of an electric mixer and mix until well combined and it has the consistency of a thick frosting. Frost the cupcakes either with a little spatula or using a disposable piping bag fitted with a plain large tip.

7. Let cool in the fridge for about 10 to 15 minutes to set a little before serving

8. Most importantly, eat!


 Hope you give this a try 😀



– Anjali


Lemon Pound Cake


There are times when I long for a cold day, wrapped up in a warm blanket and reading a classic novel, with a steaming cup of hot cocoa as my companion. But then there are those other days when I crave for a lemon pound cake; the fresh, flavorful flavors tingling my taste buds.

Today was one of those days.

This cake is unbelievably soft. I have had my share of pound cakes, but never met one which is so dense yet so light, so subtle yet packed with lemon deliciousness. The trick is in the creaming of the butter and sugar; cream them for at least 3-4 minutes or until a very, very pale yellow (I suggest you use a hand or standing machine for this, as it would take a lot of arm workout!).

Give this cake a try; it is the perfect way to treat yourself on a hot, summer’s day. It is quite versatile too: use it in trifles, make it into lemon cake pops (their incredible moistness make the best cake pops), or anything you would do with a regular pound cake. It can be an indulgent breakfast, quick snack or a light dessert! J

Or, if you’re like me and don’t have the patience to wait any longer, just eat it as is, preferably with a glass of cold iced tea. That’s what I am going to do right now whilst you grab your kitchen tools and an apron and start baking this delightfulness; there is no reason to not, right? 😉

Ananya 🙂

Slightly adapted from this recipe:


2 sticks unsalted butter, at room temperature
2 1/2 cups sugar
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup plus 3 1/2 tablespoons freshly squeezed lemon juice
3/4 cup buttermilk, at room temperature
1 teaspoon vanilla extract
2 cups confectioners’ sugar, sifted


1. Heat oven to 350 degrees F. Grease and flour two 8 1/2-by-4 1/4-by-2 1/2-inch loaf pans, and line the bottoms with parchment paper.

2. Cream butter and 2 cups sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until light and fluffy. Mixing at medium speed, add eggs, one at a time, and lemon zest.

3. Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to butter and sugar mixture, beginning and ending with flour. Divide batter evenly between pans, smooth tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

4. Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan, and cook over low heat until sugar dissolves.

5. When cakes are done, let them cool 10 minutes. Invert them onto a rack set over a tray, and spoon lemon syrup over cakes. Let cakes cool completely.

Yield: 2 loaf cakes (or one bundt)

Mosiac Brownie Cheesecake

The extremely scrumptious and heavenly tasting flavor of this glorious 4 part mosaic brownie cheesecake awaits …

All combined together to create a mouthwatering dessert to die for. It’s like all of my favorite desserts combined together, cheesecake, brownies, Oreo and chocolate… I mean who wouldn’t love it?

But speaking to die for, it’s getting closer to winter… but still so hot in Bangkok 😦 I could leave a cup of frozen butter out and it will turn into room temperature in just 20 minutes! How insane is that?

On a sunny Saturday, Ananya came over to my house and we baked the glorious brownie cheesecake.  It’s like “Food Glorious Food!” (if you haven’t watched Ice Age then to bad, you won’t get the joke) 😉

The result was insane:

The creamy and velvety cheesecake

The chunky and cakey brownie

The addictively crunchy oreo crumb crust

The rich buttery smooth chocolate topping (the reward of using lindt chocolate!)


Your tongue tingles at those few, heavenly seconds of pure pleasure… at the texture, the flavor the beauty the…oh! The list could go on forever!

A bite of this sliver of joy makes you feel so… you know, special. As if you’re the only person to experience this ultimate happiness, as if all the good karma you have done is being repaid back

The brownies were rather cakey; I am personally not a fan of cakey brownies. Surprisingly, these brownies tasted perfect with the cheesecake!

I really encourage you all to try this recipe. I promise, you won’t regret!

It may look hard to make but trust me, it wasn’t complicated at all: don’t be intimidated by the long list!

If the world was about to end and every person was only allowed to choose one cheesecake to eat…. honestly, I won’t be able to choose! But brownie cheesecake has always been one of my all-time favorites;  cheesecake has been my birthday cake for the past 3 years!

Here is the  recipe adapted from this recipe, but, slightly changed!



For the Brownies:

4 ounces unsweetened chocolate

¾ cup unsalted butter

1 cup sugar

3 eggs

1 teaspoon salt

1 cup flour


For the crumb crust:

3 packets of crushed oreos

5 tablespoons unsalted butter at room temperature

For the Cheesecake

2 (8-oz) packages of cream cheese at room temperature

¾ cup granulated sugar

3 large eggs

1 teaspoon vanilla

For the Ganache Glaze

3 oz. bittersweet chocolate, finely chopped

4 tablespoons unsalted butter

¼ cup heavy cream

½ teaspoon vanilla

1 tablespoon powdered sugar



1. To make the brownies: Preheat oven to 350°F. Live 8×8 inch baking pan with parchment paper, with the ends of the parchment paper extending over the sides of the pan. Grease Parchment paper.

2. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min, or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and salt; mix well. Spread into prepared pan.

3. Bake 30 – 35 minutes or until toothpick inserted in center comes out with fudgy crumbs, not wet batter! (Do not over bake). Cool in pan on wire rack. Remove brownies from pan, using parchment paper handles.

4. Cool brownies, then cut them into ¾ to 1 inch squares for use in the cheesecake. The leftover will be used for the top of the cheesecake glazed with chocolate ganache.

5. To make crumb crust: Once the Oreos are crushed with the filling, add the butter and stir. Press onto 7” springform pan. Place the remaining Oreos on the sides of the pan. Fill right away or chill for up to 2 hours.

6. To make the Cheesecake: Preheat oven to 350°F.

7. Beat together cream cheese and sugar with an electric mixer until fluffy. Add eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporate and scraping down bowl between additions.

8. Fold the brownie cubes in very gently. Pour filling into crust and bake in baking pan in middle of oven for 45 minutes, or until the centre is still slightly wobbly when pan is gently shaken.

9. Top with the following glaze.

10. To make the Ganache Glaze: Place Finely chopped chocolate in a medium size mixing bowl. Scald the butter and cream together in a saucepan (or in the microwave on HIGH for 1 minute). Pour the cream mixture over the chocolate and stir until the chocolate is completely melted whisk in vanilla and then whisk in powdered sugar until smooth. Spread over cheesecake while ganache is still warm. Place the remaining brownies over the cheesecake and spread the remaining ganache over the brownies on the cheesecake.

You will never regret baking this cheesecake, especially, with this gorgeous looking dessert in front of you to eat :p


Doesn’t this piece of paradise look gorgeous! I bet your tongues are already watery from just looking at this; imagine the feeling you will get once you taste it 🙂

–          Anjali


Fudgy Brownies (and this blog’s 1st recipe!)

A dark gloomy week with heavy rain every day, not to my to-do list getting longer and longer!

Stressed in year 9? How will I manage year 13?!

But you know the saying, “Rain or sunshine, there’s always time to bake.” Okay, I admit that was completely made up by me…but, you know what I mean, right? 🙂

So, after a tough day at school, Anjali and I head over to my house to bake brownies. Not just any brownies, fudgy brownies. The brownies that are so intense and dark and moist and chewy and everything thing else that is found in a perfect brownie. What better way to get rid of school pressure and enter a world of pure bliss?

We both had made many fudgy brownie recipes before. Some were good. Some were okay. Some were cakey (and there is nothing more horrific than finding out your brownies turned out cakey). Why not just eat cake?

Sorry, to all those cakey brownies lovers, but I just can’t stand them.

But THIS recipe was worth sharing.

At first we hesitated. The directions were very unusual, as were the ingredients. Oil in fudgy brownies? But after having a look at the comments and pictures given in by other people, we decided to take the risk.

The result? An insanely moist brownie with the darkest shade of brown (the reward of using Dutch- processed cocoa powder).We somehow didn’t get that picture- perfect crackly top, but there was a definite crunch which I so much love in a brownie.

Look at that those cute googly eyes. It broke my heart to see them die…

 ….but this… this, piece of heaven…. it mended it 100 times over (not including the part when my heart started beating with so much excitement, it almost “broke” again). STRICTLY to be eaten in a dark corner with no one around in a 5 mile radius.

You have been warned! Don’t blame me if they vanish before you can say “fudgy brownies!”

Here’s the recipe, slightly adapted from the original recipe:


3/4 cup unsweetened cocoa powder

1/2 tsp. baking soda

1/3 cup vegetable oil

1/2 cup boiling water

1 1/2 cups white sugar

2 eggs

1/3 cup butter

1 1/3 cups all-purpose flour

1 tsp. vanilla extract

1/4 tsp. salt

Optional: 1 tsp. espresso powder (just to bring out the chocolate flavour. For mocha brownies, put 1 tbsp)

Optional: 1 1/2 cups of chocolate chips, nuts, or both! (for an added touch of sweetness and/or crunch)


  1. Preheat oven to 175 degrees Celsius. Grease and flour an 8×8 inch pan.
  2. In a large bowl, whisk together the cocoa and baking soda.
  3. Add the vegetable oil and boiling water. Mix well.
  4. Stir in the sugar and butter. Mix until it resembles cookie dough, then beat in the eggs.
  5.  Finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed. If using chips or nuts, fold them into the batter.
  6. Spread batter evenly into the prepared pan.
  7. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter!).
  8. Allow to cool completely before cutting into squares.

Hope you give this recipe a try! You will be happy you did. 🙂

*Sigh* The joy of spreading happiness in the world. 😉

– Ananya