Happy Brownie New Year!


Hershey’s Quick & Easy Fudgey Brownies – my first bake of 2013!

The dust that has settled on this site of mine is now mountain-high. After a year of ‘no-show’, (no thanks to my decision to pour myself into work, happily of course!), it is time this ‘now-rusty-baker-who-cooks-occasionally’ pulls up her socks and conjures up some magic on this domain again.

My elusiveness has probably driven many readers away from here. To them, I say, it’s time to give me a second chance aye! This being a new year, the year I turn 29 (yea I’m that old. but it’s ok, i’m proud of my age), I would like to achieve new goals. Baking and cooking at least once a month (or forthnightly if possible) and try to revive my Cocoa & Butterscotch business. My home kitchen has expanded, plenty thanks to my dad – I now have a lovely engine-red KitchenAid, two Happycall pans, several Neoflam skillets, frying pans and Eco-cook pans, on top of our current sets of WMF saucepans and then some. So I’ve run out of excuses.

On the verge of sounding ultra-cliche, I have to say this – I’m back with a vengence! A delicious one of course. Nothing evil, unless you count food porn as temptation for you to break that diet. To this I say, live life, embrace all the butter, pasta, chocolate & cheese that surrounds you! Just exercise regularly (I’m very satisfied with my current exercise regime, the Insanity Workout program, which I will share more about in another post) and those hips will still be able to bring all the boys to your …yard… dancefloor, whatever!


To kick things off 2013, here is one super simple brownie recipe you can follow even with your eyes closed. Of course I tweaked the sugar portion as usual. Used brown sugar instead and only 1.5 cups even though I doubled the recipe. We were going to have the brownies with ice-cream and I am not a fan of that cloyingly sweet aftertaste most store-bought brownies have. These were just right. You can call them ‘dark chocolate’ brownies if you will. They soaked up the melty ice-cream like a sponge and was a perfect end to a home-cooked dinner my friends and I had at their place yesterday.

This brownie really came to be because of a spontaneous Whatsapp message. Within the hour, we had gotten the ingredients, and I started baking. I used Hershey’s unsweetened baking chocolate bars to whip these mocha coloured babies. And despite the fact that I was cooking in a new kitchen (my friend’s place), I thought these brownies turned out rather well.

The many left-overs (we had a huge 3-course home-cooked meal prior: Port Salut cheese wrapped with smoked salmon & ham, Spicy grilled tumeric chicken with onion, chilli padi and caramelised onion topping, and Feta cheese salad topped with tomatoes, white button mushrooms and baby corn) were packed and fed to my dearest colleagues on Friday. Was relieved that they liked it. Phew, I still got some baking magic in me yet!

I’ve tried many brownie recipes and still, I always return to Hershey’s simple techniques of brownie ‘construction’. Because it is so dead easy, you can involve your kids. All you really need is a BIG mixing bowl and a wooden spoon. I didn’t even use a mixer for this.

To bake these, download the recipe from Hershey’s at this link: Quick & Easy Fudgey Hershey Brownies

If you have a party for 10 to 15, then double the recipe like I did and reduce the amount of sugar according to personal sugar tolerance.

Before I sign-off, I would like to wish each of you a very Happy New Year and may you have a fulfilling, adventure (both in and out of the kitchen) filled new year with your loved ones.


Posted on 4th Jan 2013 in brownies, New Year  |  7 comments

Happy 2012 to you!

Grilled Ikan Selar (Yellowtail scad)

And here we go again. Yet another year, another set of 365 days of feasting, playing, working and bonding to be done.

I am buzzing with excitement, just thinking about all the cooking, baking, travelling, eating, exercising (yes i am going to resume muay thai!) I plan to do in 2012.

2011 was a splendid year for me, solely because of my wonderful family and friends. Work-wise, I got many opportunities and love-wise, I’m content. You won’t hear me complaining about 2011. Life is what you make of it. If you are given apples, make apple pie, if you are given curry leaves, make some curry!

Every year, I find myself enjoying a quieter New Year’s Eve and this year is no exception.

My colleague invited me to her home for a home-cooked meal and to usher in the New Year. She cooked seven dishes in total. I enjoyed every morsel very much. Spicy, just the way I like it.

I snapped some photos to share the joy 🙂 Enjoy!

Fried Chicken
Fried Chicken. Very tasty.

Quail egg sambal

Quail egg sambal. I like quail egg sambal alot and my colleague’s version is fantastic.

Spicy Okra

Square beans with chilli. It was excellent. Slightly crunchy, with the right amount of chillies.

Stir-fried Black Pepper Beef

This is black pepper beef. Again, very very spicy!

Sambal Sotong

Sambal sotong.

Assam Pedas

Udang masak nanas. My goodness, this is the spiciest of the lot. But I have a high tolerance for spice 😉

My portion. I had two servings!

This is my portion 🙂 And only the first helping. I had seconds. Yes I am an unabashed eater. I like, I take more. Thank you Shen, for cooking for us. Really sweet of you.

My colleagues and I

Me and my colleagues. The lovely cook is the one in green, beside me. Her house is gorgeous. I had to take more pictures….


Her musical carousel is so quaint. Love it.


She also has many Santa Claus decorations around the house! My Christmas spirit is reignited. I don’t care if it is Chinese New Year in less than 4 weeks. I am still in a Christmas mood.

And now, I will enjoy the rest of today, and tomorrow before finally returning to the first work week of 2012.

To all my dear readers – thank you for your support all these years. This little blog of mine turns 7 this year. How fast time flies indeed. I will be posting more and cooking more for sure. You are in for a treat. Especially if you want to learn more about Peranakan food. I am embarking on a mission. A serious mission to master all my Dad’s Peranakan recipes so I can pass them on to my own children in future.

Till then, take care and be safe!

Posted on 1st Jan 2012 in New Year  |  12 comments

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