Chocolate Chip (and then some) Cookies

Chocolate Chip (and then some) CookiesIt’s been awhile cool kids!

This is because I haven’t been cooking anything particularly photogenic. Ok I lie, I have been, I’ve just been too lazy to actually photograph ANY of it. Please don’t make me.

I did however find the time to finally make these cookies that I promised I would make the day I saw them on i am a food blog.

This recipe is unique because it’s sort of a normal chocolate chip cookie but then it’s not because it’s got BLUEBERRIES in it and there’s COCONUT in it and OATMEAL and CHOCOLATE (ofcourseduh) – that I had to make it and see if all these things make it a superior cookie.

So I’m gonna level with you. It wasn’t a superior cookie. In fact the blueberries didn’t pop (in the flavor sense) in the way that I thought it would.

But guess what? It was a delicious, wholesome cookie, that really hit the spot. It tasted like childhood (at least, white people’s childhoods) and goodness.

Which is why I would make it again, and swap out the dried blueberries for raisins and white sugar for brown. But see, I would make it again.

New Mixer from my brother!
New Mixer from my brother!

These cookies – and everything I cook henceforth – was made possible by this amazing mixer gifted to me by my brother for my recent birthday 😀

Makes 18 medium sized cookies

1/2 cup butter, room temperature
1/3 cup brown sugar
1/4 cup white sugar
1 egg
1 tsp vanilla extract
1 cup all-purpose flour
1/2 + 1/8 tsp baking soda
1/4 tsp salt
1 cup rolled oats
1/3 cup desiccated coconut
1/3 cup semi-sweet chocolate chips
1/3 cup dried blueberries

Preheat the oven to 175C/350F and line a baking sheet with parchment paper.

In a large bowl, cream the butter and sugars together until light and fluffy.

Add the egg and mix well. Beat in the vanilla.

In another bowl, whisk together the flour, baking soda and salt.

Add the flour mixture to the butter mixture and mix until just incorporated.

Add in the rolled oats, coconut, chocolate and blueberries. Stir until combined.

Form the dough into small balls and squish them into the shape you want your cookie to be – they will not spread much.

Place them on the baking sheet. Make sure they are well spaced.

Bake until golden brown about 10 to 12 minutes. Remove from the oven and cool for five minutes before cooling on a wire rack/tray.

Chocolate Chip (and then some) Cookies

*Adapted, barely, from i am a food blog.

**These taste better the day after baking or the day after that 🙂

Chocolate Cupcakes with Coconut Frosting

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I had never made cupcakes IN. MY. LIFE.

I think the idea that they’re finicky and time consuming and so impractical just made me shy away from them.

Sometimes there are occasions that call for them.

So sometimes, you have to suck it up and make them.


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Cupcakes (makes 24)
2/3 cup cocoa powder
1 tsp baking soda
1 cup boiling water
1/2 cup butter, melted
1/3 cup vegetable or canola oil
1 3/4 cups granulated sugar
1 1/2 tsps vanilla extract
3/4 tsp salt
2 eggs
2 egg yolks
1/2 cup heavy cream
1 3/4 cups all-purpose flour

Coconut Frosting
1 cup salted butter, at room temperature
1/4 cup coconut milk (I use the Ayam brand coconut milk)
1 tsp coconut extract
4 cups powdered sugar

Coconut Topping
1/2 cup shredded coconut
1 Tbsp powdered sugar
1 1/2 tsps vegetable oil
2 tsps water

Preheat oven to 175C/350F.

In a large heat proof mixing bowl, whisk together cocoa powder and baking soda. Carefully pour in boiling water and whisk until bubbling subsides and mixture is well blended, allow to cool for 5 minutes.

In another large mixing bowl, blend together melted butter, vegetable oil, granulated sugar, vanilla and salt until well combined. Beat hard. The original recipe calls for a hand mixer. I don’t have one.

Stir in eggs and eggs yolks, mixing just until combined after each addition.

Blend in lukewarm cocoa mixture and then blend in heavy cream.

Slowly mix in flour and blend until combined.

Divide batter among 24 paper lined muffin cups and bake in preheated oven until toothpick inserted into center comes out clean, about 18 to 20 minutes.

Remove from oven and allow to cool in muffin tins before removing to plate to cool. Cool completely then frost with coconut frosting.

Gently roll each frosted cupcake with coconut topping.

Store in the fridge.

Coconut Frosting
Whip together butter and coconut milk as fast as you can until combined. You’re aiming for it to look pale and fluffy. But you know you’re not a machine (see the I don’t have a hand mixer note above) so do your best.

Blend in coconut extract.

Add in powdered sugar and mix vigorously until blended and fluffy.

Coconut Topping**
Whisk dried coconut and powdered sugar together.

Combine the vegetable oil and water in a small bowl.

Pour the liquid ingredients over the sugared coconut. Whisk to combine.

Let the mixture sit for 10 minutes. Stir the mixture once or twice to turn it over.


*Cupcake recipe adapted from Cooking Classy.
**Coconut topping method taken from Live Strong because I don’t think we get sweetened coconut in Singapore.

***Photography for this blog post is courtesy of Hoi Yee (see more of her work at paper_shins).



I am like an honorary Filipino (as declared by me).

I mean I visited the Phillippines. Once.

I ate balut. And liked it.

I ate halo-halo and buko pandan. And LOVED it.

So when I came across this recipe on The Kitchn – I was all – Hello, Hi there, I think we should meet.

So I called upon the help and experience of my true, blue Filipino friends, Gi and Mitchie to make this desert.

The real Bibingka is made in a makeshift oven to give it a smoky flavor. It takes a very long time. So people generally just buy it from the market.

This version, thankfully, is relatively simple to make, and you can get all the ingredients at any grocery store.

Ok I’m lying, you need to make one trip to Lucky Plaza for the macapuno.

1 packet (200 ml) coconut milk
1 can (397 gm) sweetened condensed milk
1/2 cup butter, melted
3 eggs
1 (12 oz) jar macapuno coconut strings in heavy syrup
2 cups rice flour
1/2 cup packed brown sugar
2 Tbsps finely chopped almonds
1/2 Tbsp vanilla extract
Ground cinnamon

Preheat oven to 190C/375F.

Line a 13 by 9 pan with parchment paper. Grease the pan. We didn’t and regretted it.

In a large bowl, beat the coconut milk, condensed milk, and melted butter until combined.

Add eggs, one at a time, and beat until combined.

Add the jar of macapuno strings.

Gradually beat in the rice flour.

Stir in the brown sugar and chopped almonds.

Add the vanilla extract and stir until combined.

Pour batter into pan.

Bake until brown, about 30 to 40 minutes. We went overboard and baked it for 45 because I forgot to factor in that we were using a smaller pan/scaled down recipe. Don’t tell Gi and Mitchie.

Sprinkle cinnamon evenly over the cake and let cool.

Once cool – cut and EAT.

Store in an airtight container at room temperature for 1 to 2 days or in the refrigerator for 1 to 2 weeks.

*This Bibingka tastes like the sweet potato kuih, found in Singapore and Malaysia.

Coconut Chocolate Chip Granola

Too close?
Too close?
Still too close?
Still too close?
We all good now?
We all good now?

I wanted granola and this is what I had leftover in my fridge/pantry/life. BOOM! Awesomeness in a bowl.

2 cups rolled oats
1 1/2 Tbsps cocoa powder
1 tsp salt
1 pinch ground cinnamon (I think this helps bring out the taste of the chocolate)
3 Tbsps + 1 tsp coconut oil
1/4 cup maple syrup
1/4 cup light brown sugar
1 tsp pure vanilla extract
1/3 cup dessicated/flaked coconut
2/3 cup chocolate chips (I use Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips and it makes ALL the difference)

Preheat oven to 175 degrees celcius. Line a baking sheet with foil (other people say parchment paper, I don’t have any).

In a bowl mix the dry ingredients (oats, cocoa powder, salt and cinnamon).

In another bowl mix and then whisk the wet/binding ingredients (coconut oil, maple syrup, light brown sugar, vanilla extract).

Pour the wet ingredients over the dry ingredients and stir to combine. I usually use a spoon and then my hands.

Pour the mixture onto the baking sheet. Spread it out evenly.

Bake for 10 minutes, then remove from the oven and flip and add the coconut. Bake for another 10 minutes. It should smell like it’s done. I know these instructions are subjective.

Remove from the oven and when still hot pour chocolate chips over. Carefully mix with a spoon so that the chocolate chips melt a bit.

Wait until its completely cool before storing in a container. Should keep fresh for a week.

*I owe my granola making prowess entirely to Shutterbean and base my granola recipe on her Nutty Cranberry Granola. However I did adjust baking times and I find that you really just have to watch the granola and figure out what temperature and time works for your oven.