Blueberry Pound Cake

What is your earliest memory of pound cakes? Mine was from my childhood days in Singapore where pound cakes were ready made by a company called SaraLee. They come in a aluminium rectangular tray and they are always purchase when you need a last min cake but can’t afford a bakery cake. I always remember them as ‘heavy’ cakes where it’s really filling and dense. During my grocery trip, I decided on a whim that I would bake something blueberry and a blueberry pound cake would be it. That meant I would also need to purchase another kitchen item – bundt pan, which I have meaning to get but always put it off as there’s little space in my kitchen to store it. Obviously, I decided to figure out that problem after I got to eat the cake.

If you’re wondering , pound cakes get their name as they were traditionally compromised of a pound each of butter, flour, eggs and sugar but nowadays, leavening agents like baking powder are used to make them fluffier and reduce the amount of ingredients used. My body could use the lesser amount of calories in these babies!

The best part to this pound cake is the thick crunchy crust which is to die for! Pat and I had skeptical expectations looking at the cake when it came out of the oven but boy, were we so wrong. We wolfed down this cake so fast that the regrets of eating too much came way too late and had trouble digesting our dinner plus a whole pound cake that meant to feed 12. I had to eat more than I can handle for this one cause #patdoesnotsharedesserteither.

Don’t forget to serve this with some raspberries/strawberries and whipped cream! They go really well together.


Blueberry Pound Cake

Prep time : 20 mins

Bake Time: 1 hr 15 mins

Serves : 12


  • 8 ounces unsalted butter, softened, plus 1 tablespoon for the pan
  • 15 ounces (2 cups) sugar, plus 3 tablespoons for the pan
  • 15 ounces (3 cups) all-purpose flour, divided
  • 1 teaspoon baking powder
  • ½teaspoon kosher salt
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 dry pint (10 ounces or about 2 cups) fresh blueberries
  • Strawberries, optional for serving
  • Whipped cream, optional for serving



  1. Heat oven to 325 degrees F. Heavily coat a tube bundt pan 1 tablespoon butter and 3 tablespoons sugar. Dump out the excess sugar.
  2. Whisk together 10 ounces (2 cups) all-purpose flour, baking powder, and salt. Set aside.
  3. Cream the remaining butter and sugar together in a stand mixer fitted with the paddle attachment on medium speed for 5 minutes. Add the eggs, one at a time, until fully incorporated. After all 4 eggs are in, add the vanilla extract and beat for 3 minutes until fluffy. Add the flour mixture to butter mixture and combine on low speed. Do not overbeat.
  4. Combine the blueberries with the remaining 5 ounces (1 cup) all-purpose flour in ziptop bag and shake. Fold berry mixture into batter. Pour into prepared pan.
  5. Bake for 1 hour and 15 minutes or until probe thermometer comes out clean and registers 210 degrees F. Cool in the pan on a cooling rack for 15 minutes before depanning and cooling completely. Serve with strawberries and whipped cream.

Recipe from Alton Brown


Apple Crisp with Oatmeal Topping

Updated the recipe cause the picture is wayyy nicer 🙂 

This took an epic number of trial and error to get the consistency of apples and crispy topping right.

Have this on a cold day, with heap of vanilla ice cream , a cup of tea and it will be a little slice of heaven.

Even better if consumed the next day – don’t even need to heat it in thr miceowave!

Apple Crisp with Oatmeal Topping

Prep Time: 40mins

Cook Time: 35-40mins

Yield: 5-6 Servings


The topping:

  • 3/4 cup of quick oats
  • 1/2 cup flour
  • 1/2 teaspoon of cinnamon
  • 1 teaspoon of nutmeg
  • 1 cup brown sugar
  • 1/2 cup butter, cold, cut into pieces

The filling:

  • 3-4 large Granny Smith apples, peeled and sliced a little thinner than regular slices
  • 3 Tbsp butter, melted
  • 2 Tbsp flour
  • 1 Tbsp lemon juice
  • 3 Tbsp milk
  • 1/2 tsp vanilla extract
  • 1/4 cup brown sugar
  • 1/2 tsp ground cinnamon
  • dash of salt


  1. Preheat your oven to 375F.
  2. Place your sliced apples into a large bowl, sprinkle lemon juice and a little white sugar over the apples. Toss to coat the apple slices
  3. Dump the apple slices over a colander to allow water to drain for about 20-30 mins. Meanwhile, work on your topping.
  4. In a medium bowl, combine topping ingredients and butter. Using your hands, rub in the butter until there is no large chunks of butter and mixture looks grainy. You may want to wear gloves if you have hot hands. Set aside or cover and refrigerate.
  5. Using back the large bowl, combine butter and flour until well blended. Add vanilla and and milk and stir well. Finally stir in brown sugar, cinnamon and salt.
  6. Combine apples from colander into the large bowl, toss so that the mixture is well coated on the apples.
  7. Lube a 8×8 pan with veg spray and dump the apples into the pan.
  8. Spread topping evenly over the apples and the edges of the pan. The filling and topping should come to the top level of the pan. Don’t worry if it looks a lot, the apples will cook down.
  9. Stick the pan into the oven and bake for 35-40 mins until the topping is golden brown and set.
  10. Let it cool for 10-15 mins before serving.

Oat topping recipe from All Recipes

Apple Crisp filling recipe from Taste Better From Scratch

Alton’s Blueberry Muffin

As all ladies can tell you, muffin tops are not attractive and the hardest to loose. However, actual muffin tops though…. they are everything to love. Who doesn’t love the tops of the muffins when they eat one. Actually, I know of a persoon – Pat. He likes the bottom more than the top and eats a muffin bottom up. Weirdo. My favorite is actually devouring into the muffin and hunting those blueberries 🙂

Please, whatever you do, don’t use paper liners for these babies. Paper liners are meant for cupcakes, not muffins!  If you lube your pan enough, the goodies will slip right off effortlessly.

The recipe will look like it has a lot of batter but that’s the point- to stuff each muffin hole so full that it will expand and go over the top.  These muffins are not sweet, crunchy outside and moist on the inside which is a gazillion times better than pre-mix boxes or any grocery store muffins!


Alton’s Blueberry Muffin

Yields: 13 muffins

Prep Time : 10 mins

Cook Time: 25 to 30 mins


  • 22 ounces all-purpose flour
  • 4 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 8 ounces sugar
  • 1 cup vegetable oil
  • 2 large eggs
  • 2 large egg yolks
  • 16 ounces plain whole fat/ greek yogurt
  • 1 tablespoon orange zest
  • 12 ounces fresh blueberries
  • 2 tablespoons demerera sugar ( I skipped the sugar)


  1. Heat the oven to 375 degrees F and coat a standard 12-cup muffin pan (and one small oven safe ramekin) with non-stick spray.
  2. Whisk together the flour, baking powder, baking soda, and salt in a large mixing bowl. In second bowl whisk together the sugar, oil, eggs, yolks, yogurt and orange zest until smooth.
  3. Make a crater in the middle of the dry ingredients and pour the wet ingredients into it. Stir with a rubber spatula until just barely combined. Resist the urge to over-mix – there should be a some lumps of flour in the batter
  4. Fold in the blueberries, mixing just to combine.
  5. Drop slightly less than cup of batter in each of the muffin tin’s wells. Whatever’s left over can be dropped into the prepared ramekin. The cups should be quite full to the top. ( I find just using my hands to guesstimate the portion easier. Just ensure that all portions looks roughly the same and each muffin cup is full to the top)
  6. Sprinkle the muffins with the demerera sugar and bake for 25 to 30 minutes, or until a toothpick inserted into the bottom of a muffin comes out clean.
  7. Remove from oven and turn out, upside down, onto a clean tea towel to cool completely. This step is so that the bottom will not be soggy.
  8. Serve immediately or store in an airtight container for up to 3 days( they usually don’t last longer than that).

Recipe by Alton Brown

Ultimate Fudge Guinness Brownie


I’m terribly sorry for disappearing from this site for such a long time. Spent majority of Jan and Feb travelling in India and Vancouver. Teehee. Since returning home, I admit that I got lazy and my drive to try something new pretty much dried up like a prune. Even my Christmas Sock deco hanging on the window is….still there.

Anyway, I thought since St Patrick Day round the corner. Why not try a Guinness recipe from TheBakerChick? This brownie uses stout but you can’t really taste it plus it is so fudgey. TheBakerChick recipe also makes a glaze but i had no luck with making caramel EVER so I skipped it all together.

The recipe requires quite a bit of patience so read and plan ahead!

Fudgey Brownie Guinness Brownies

Yield: 1 8 x8 ” size

Cook Time: 1 hour + 50 min standind time

Prep time: 20 mins


  • 1 cup stout (such as Guinness)
  • 12 ounces semisweet or bittersweet chocolate chips
  • 1 cup (2 sticks) unsalted butter
  • 1½ cups sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • 1¼ teaspoons kosher salt


  1. Preheat oven to 350°C. Line an 8×8 baking pan with parchment paper, leaving a 2″ overhang. Set aside.
  2. Bring stout to a boil in a small sauce pan; cook until reduced to about ⅓ cup, about 12 minutes. Let cool.
  3. Stir chocolate and butter in a medium heat-proof bowl set over a saucepan of simmering water until melted and smooth or use a double boiler if desired.
  4. Whisk sugar, eggs, and vanilla in a large bowl to blend. Gradually whisk in chocolate mixture, then ¼ cup stout from pan. Fold in flour and salt. Pour batter into prepared pan.
  5. Bake brownies until surface begins to crack and a tester inserted into center comes out with a few moist crumbs attached, 45-60 minutes. Mine took about 50 mins.
  6. Transfer pan to a wire rack and let cool for at least 20 minutes. Using parchment overhang, lift brownie from pan and let cool completely.
  7. Chill in the fridge for 30 mins. Cut intro bars and serve.

Recipe by TheBakerChick


No Knead Artisan Bread


Hope all of you had a splendid time over the holidays with family and friends. I had the best time with Pat’s family in Ontario and could not ask for anything more. It’s like going back home but only it’s away from home. A very comforting feeling for me especially since I don’t have much family here since moving.

Anyway, sorry for the slight distraction cause just take a look at that sexy loaf… Isn’t it very pretty?

You may be thinking that I spent quite a bit of time and worked my kitchen aid on it, right?

Well the truth is that…I spent a total of 5 mins max putting the ingredients together. That’s it. Time did the rest of the work and it’s especially good to do this on weekdays and want to put something together without much effort like Chili/ Stew + Bread.

Make it the night before you go to bed and bake it when you get home while you make the main dish. The secret to it is the dutch oven. The lid helps to seal in the steam while it bakes.

True, you can just go to the store and buy a loaf but why do that when you can make this and make yourself feel like you’re a god damn good chef when it comes out looking like that.

I would suggest that you allow a couple hours (like 2) for it to cool down till its warm before cutting. I did it once right after it came out and trust me, the steam from the bread isn’t very kind to your skin.

Also, be careful of the hot dutch oven. I have held onto the hot lid by mistake more than once and still haven’t learn my lesson.

No Knead Artisan Bread

Yield: 1 Loaf

Prep Time: 5 minutes (no kidding)

Stand time: 18.5 hours

Cook Time: 45 minutes


  • 3 cups of all purpose flour
  • 1½ cups luke-warm water
  • 1 teaspoon sea salt
  • 1 teaspoon instant yeast


  1. Combine all dry ingredients into a large bowl. Whisk to combine them evenly.
  2. Using a wooden spoon, slowly add water and mix until a shaggy dough is formed. Don’t worry about getting it evenly mixed.
  3. Cover with cling wrap and leave on the counter overnight. The dough will rise and bubble.
  4. When you are ready to bake. put the empty dutch oven into the oven and set it to 450F. ( my dutch oven is 3 quart/2.9L in size)
  5. Dump out the dough on a heavily floured surface and form it into a ball shape. It will be sticky so flour your surface accordingly.
  6. Cover with cling wrap and let it rest for half hour.
  7. After half hour, carefully remove dutch oven and place the dough in the dutch oven. ( I usually slide out the oven rack and ‘drop’ the dough cause I am too short and its easier that way)
  8. Cover dutch oven with lid and let it bake for 30 mins. ( Can’t stress enough to WEAR OVEN MITTS!)
  9. Then remove the lid and let the bread brown for 15 mins.
  10. Remove dutch oven from the oven.
  11. With oven mitts, carefully dump out the bread and transfer to cooling rack till warm to touch.

Recipe from TheBakerChick

Best Snickerdoodle Cookies Ever!

As of right now, I am lying on my couch finally resting my sore feet and back. Lying down has never felt so wonderful!

For the past month, my kitchen turned into a cookie factory. 11 big batches of cookies and 1 giant size of apple crisp later, I am officially throwing in the towel to any baking for the holidays. Think my oven is dying for the well deserved break.

If you’re wondering where all that cookies went, it was all given away to neighbours, landlord, colleagues, bosses, yoga instructor, few lucky friends and pat’s family. One batch of cookies was also exclusively for my Pat who was beyond awesome for doing all the dishes the kitchen churn out. Anyway, me giving away cookies during the holidays has an alter motive too.

I grease the boss so I can get away with all the travelling in 2016. Grease the landlord so my rent hasn’t been raised in 3 years. Grease my yoga instructor so I have a couple bonus free classes under the table. So, all the hardwork really pays off but greasing Pat’s family is strictly for earning brownie points!

These cookies are so buttery that is so nice. I am not sure about your preference but I have a soft spot for soft chewy cookies and this one hits the bulls-eye!

Its so easy you can whip it up for your chistmas dinner in no time!

SnickerDoodle Cookies

Prep Time : 15 mins

Cook Time: 10 mins

Yield: 18 Cookies


  • For Dough
    • 1⅓ cups all purpose flour
    • ½ teaspoon cream of tartar
    • ½ teaspoon baking soda
    • ⅛ teaspoons salt
    • ½ cup unsalted butter- room temperature
    • ½ cup plus 2 Tablespoons sugar
    • 2 Tablespoons light brown sugar
    • 1 egg
    • 1 teaspoons vanilla extract
  • For Coating
    • ¼ cup sugar
    • 2 teaspoons ground cinnamon



  1. Combine coating ingredients into a deep mug or bowl.
  2. Preheat oven to 350. Line cookie sheets with parchment or a silpat. Set aside. Next sift the dry ingredients into a bowl and set aside as well.
  3. Cream the butter and sugars on medium speed for several minutes until they’re light and fluffy. Add the egg and vanilla and mix to combine.
  4. Add the flour mixture in two batches, making sure the first is incorporated before adding the second. Stop when the second batch is fully combined.
  5. Using a cookie scoop (I use #20), portion out the dough (approx 1 inch) and roll into ball and lay onto a holding tray.
  6. Drop each ball into the bowl of coating mixture and swirl the bowl so the dough is coated with cinnamon sugar.
  7. Place 6 cookies to a tray and 2 trays into the oven for 10 mins, turning the tray halfway so it bakes evenly.
  8. Remove tray and allow to cool for a few mins before transferring to a cooling rack.

Recipe from TheBakerChick

One Bowl Pumpkin Bread

THIS. THIS.IS.SO.BLOODY.GOOD. and you know what is even better? All of it can be mixed in ONE BOWL = less wash up and your house will smell warm and fuzzy.

I had the recipe printed and stuck on my fridge for over a year without attempting it and I am smacking myself in the head why didn’t I try it earlier. Pumpkin is something I have been hesitant with cause I didn’t grew up eating it so I am not sure about the flavour. I guess it isn’t so bad but maybe not too adventurous to cook pumpkin something for dinner.

I made this before cooking dinner yesterday and popped the loaf out of the pan onto a rack to cool. I had my back towards it and Pat came into the kitchen to get water. All of the sudden Pat said that the pumpkin bread is so good and my eyes widen. I walked over to look inspect the bread and true enough, there was a corner of the load picked at. On top of it, the loaf was rotated strategically so the picked corner can’t bee seen at first glance. Don’t need to mention the obvious who’s the mouse in the house. JUST LOOK AT THAT “MOUSE’ BITE. ARGH!

Pat knows not to pick anything I make unless I tell him so because it annoys me especially for loaves and cakes. If you’re gonna try it, cut a slice or thinner slice. Don’t pick a corner or slice it the wrong way. Anyway, he could tell I was quite mad so he tried to earn brownie points to no avail. Should have smack him with my wooden spoon like he’s my son.

One Bowl Pumpkin Bread

Prep time: 10 mins

Cook Time: 65 mins

Yield: 1 amazing loaf


  • 1 cup white sugar
  • ½ cup brown sugar
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon ground ginger
  • ¾ cup pumpkin puree
  • 2 eggs
  • ½ cup vegetable oil
  • ⅓ cup water
  • 1 teaspoon of vanilla


  1. Preheat oven to 350F. Butter and lightly flour a 9×5″ loaf pan, set aside.
  2. Whisk together sugars, flour, spices, baking soda and salt in a large bowl. Ensure you break up the clumps of brown sugar.
  3. Make a well in the center of the bowl. Add pumpkin, eggs, oil, water and vanilla. Whisk, starting with the wet ingredients and working your way to the outside of the bowl, mixing until batter is smooth and clump-free. (Don’t over-mix)
  4. Pour batter into the loaf pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes and then cool on a rack until ready to serve.

Recipe from TheBakerChick