Nutella Swirled Peanut Butter Chips Blondie – Delishar

This is my first blondie, and quite honestly I’m liking it a lot! It’s a one bowl bake that requires no mixer and very little clean up! The blondie has a caramel-ish flavour with a fudgy center, and a crackling top. Very interesting texture! I love the balance of the slightly salty peanut butter chips, caramel center, and the distinct taste of the Nutella that everyone loves!

After taking the pictures, I cut them up further into 4 smaller bite size pieces for each square, and boy are they addictive! I had to keep them away from my home to exercise some self-control. So I took them to school to contribute to the table of goodies and my colleagues were popping them non-stop. :p But hey, I’m sharing the goodness! 🙂


Preheat oven to 175C.
Line an 8×8 inch pan with aluminium foil and lightly grease.
In a mixing bowl a whisk together sugar, and brown sugar.
Then add your cooled melted butter and egg.
Mix to combine.

Add in flour, and mix to combine.

Then fold in peanut butter chips.

And pour batter into prepared pan.

Drop dollops of nutella on top of the batter.

Use the back of a knife or a chopstick to create swirls.
Bake for 20-25 minutes until skewer comes out with a few moist crumbs or clean with no batter.
Allow to cool in pan before cutting.
Keep airtight at room temperature for up to a week. 

Nutella Peanut Butter Blondie


Makes an 8 inch square pan

  • 1/2 cup 113g butter, melted and cooled slightly
  • 1/4 cup 50g sugar
  • 1/2 cup 110g packed brown sugar
  • 1 large egg grade AA, 65g
  • 2 tsp vanilla extract
  • 1 cup 128g plain flour
  • 1 cup 175g Reese’s Peanut Butter Chips
  • 1/3 cup 99g Nutella
  • Preheat oven to 175C.

  • Line an 8×8 inch pan with aluminium foil and lightly grease.

  • In a mixing bowl a whisk together sugar and brown sugar.

  • Then add your cooled melted butter and egg.

  • Mix to combine.

  • Add in flour, and mix to combine.

  • Then fold in peanut butter chips.

  • And pour batter into prepared pan.

  • Drop dollops of nutella on top of the batter.

  • Use the back of a knife or a chopstick to create swirls.

  • Bake for 20-25 minutes until skewer comes out with a few moist crumbs or clean with no batter.

  • Allow to cool in pan before cutting.

  • Keep airtight at room temperature for up to a week.


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Chocolate Chips Milo Cookies – Delishar

It’s been a while since I last made something with Milo. No, my love for Milo is not a story of the past. I am still very much in love with that green tin filled with chocolatey-malty goodness. For those of you who do not know, I am a self-proclaimed Milo Addict, and a darn proud one too.

When I found out that Zoe from Bake for Happy Kids and Doreen from my little favourite DIY are hosting Little Thumbs Up, and the theme for the month is Milo. It got me all motivated to bake with Milo again! Plus, it’ll be a good way to celebrate Delishar’s 2nd birthday. It’s been 2 years, since I started this cooking blog to document my culinary adventure in my tiny Singapore kitchen. Time flies don’t it? But I’m very grateful for your readership, and I’ve always enjoyed all my interactions with you! Thank you! 

In 2 years, I have documented 17 Milo recipes, including this one. Here is an older post with a compilation of 16 Milo recipes that I have made, and documented since I started blogging on this cooking blog. You can see how my photography and food styling techniques have changed! Of all the recipes that I have made so far, I have to say that my top 3 will be Milo Cookies, Milo Tiramisu, and S’mores Milo Brownies.

2 Chocolate Chips Milo Cookies

The original recipe calls for 250g of butter, and it yields a much flatter cookie. I like my cookies slightly puffier, so I reduced the amount of butter. I mentioned the top 3 Milo recipe, and this is my number 4. I love my cookies soft and chewy. This absolutely has the right texture, and taste amazing! Malt, butter, and melted chocolate chips. How can it not? This is the first thing my kids ask for when they wake up in the morning. Of course, no cookies for breakfast. But they know they have to work very hard to ‘earn’ their cookie which will be dessert for them after dinner. I have to admit that I did use the cookies to my advantage. The girls were very well behaved when see these chocolate chips Milo cookies sitting patiently in the cookie jar. 

In celebration of Le Creuset‘s 90th anniversary, I am hosting a 5 pcs Le Creuset Skillet Bundle giveaway worth $572! To take part in this giveaway, simply complete the rafflecopter found on THIS POST. This giveaway is made possible by the good people at Le Creuset. 

6 Chocolate Chips Milo Cookies


Chocolate Chips Milo Cookies Process

Chocolate Chips Milo Cookies


  • 200 g unsalted butter softened
  • 1/2 cup 110g brown sugar
  • 1/4 cup 50g castor sugar
  • 2 eggs 60g each
  • 2 tsp vanilla extract
  • 2 cups 256g plain flour
  • 1/2 tsp salt
  • 1-1/4 tsp baking soda
  • 1/2 cup + 2 tbsp 80g Milo powder
  • 1 cup 180g semi sweet mini chocolate chips
  • Preheat oven to 190C

  • Cream butter and sugar until fluffy

  • Add eggs one at a time and beat slightly, then add vanilla, and beat until combined

  • Add Milo powder and beat to combine

  • Sift in flour, baking soda, and salt

  • Beat until just combined

  • Fold in chocolate chips

  • Bake for 10-12 minutes, longer if you want it to be crispy

4 Chocolate Chips Milo Cookies

I am submitting this post to Little Thumbs Up September 2015 – Milo. 

Organised by Bake for Happy Kids and my little favourite DIY.


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Double Chips Oatmeal Cookies – Delishar

I’m so excited to be sharing with you this recipe. My youngest daughter came running to me after she took a bite of the cookies. She gave me a huge smile, bear hug, and told me,”Thank you, mummy! These are the yummiest cookies ever!” followed by a kiss. It is moments like these that made cooking and baking for them so much more rewarding. And talking about rewarding times, these cookies were actually made by them. Every now an then I’ll get the girls involved in baking their own treats. I actually kind of enjoy cleaning up all the mess they made, because I know at the end of the day, the girls are happy.

As I was taking these pictures, the girls were actually crowding around discussing who get which cookie. ‘Chope-ing’ their cookies. And once I announced that I’m done with the pictures, they started claiming their own. Keeping them in their personal cookie containers. 

Double Chips Oatmeal Cookies 2

After a few baking sessions with the girls, I’m getting a little smarter at it. This time round, I organised the steps by laying it out in sequence and labelling it with numbers on a post it. They each got a turn to do tasks given the odd and even numbers.

This session teaches them not only baking skills, but also measuring, taking turns, counting, and self-control from not snacking on chocolate chips and butterscotch chips. The girls learned that by snacking on it now their treats will have less chips in it to enjoy later own. See how I sneakily weaved in delayed gratification and decision making here. I realised that there were less fussing, and the girls made very little mess because they knew what to expect and each item has it’s own place so they didn’t meddle with it while waiting.

The cookies turned out perfect, and absolutely delicious! It has a crispy edge with a soft chewy center. The butterscotch lends a caramel flavour while the bitterness from the dark chocolate helps to cut the sweetness. This is a cookie recipe to keep, and to make over and over again!


Double Chips Oatmeal Cookies


  • 1 cup 128g all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup 113g unsalted butter, at room temperature
  • 1/4 cup 55g castor sugar
  • 1/2 cup 100g packed brown sugar
  • 1 large eggs at room temperature
  • 1 tsp vanilla extract
  • 1 1/3 cups 120g rolled oats or instant oats
  • 1/2 cup 85g bittersweet chocolate chips
  • 1/2 cup 85g butterscotch chips
  • Preheat the oven to 175C/350F.

  • Line 2 baking sheets with parchment paper.

  • In a mixing bowl, add flour, baking soda, baking powder, and salt.

  • Sieve if dry ingredients are clumpy.

  • Then stir in oats and chocolate chips.

  • In your mixer, beat butter and 2 sugars until light and fluffy.

  • Add egg and mix until combined.

  • Then add vanilla extract, and mix.

  • Add dry ingredients in 3-4 additions.

  • Use a spatula to make sure it’s well combined.

  • Shape cookies into size of ping pong balls.

  • Placed on lined cookie sheet about 2 inches apart.

  • Press cookies down to about ½ inch thickness.

  • Bake for 10 minutes or until edges of the cookies are golden brown, and still soft in the middle.

  • Allow cookies to cool for 5 minutes before transferring to cool completely on wire rack.

Don’t forget to scrap down your bowl while mixing!
Adapted from Tasteofhome

Double Chips Oatmeal Cookies 3

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Chocolate Chips Banana Nut Oat Muffins (Oil-free) – Delishar

After all that Chinese New Year goodies binge, I decided on making a healthier version of muffins. I made some oil-free muffins made with oat flour, coconut sugar, dark chocolate, bananas, and walnuts for the family to snack on. Be sure to use overly ripe bananas whenever you are using it for baking as it is much sweeter and has a better consistency. If you do not have coconut sugar, you can always substitute it with brown sugar. 

The greek yogurt and bananas used in the recipe kept the muffins moist. The crumbs of these muffins are unlike those that are tender and will fall apart or crumble. These muffins are still moist but has a denser texture. Nonetheless, the girls still enjoyed their share of muffins. Can’t really go wrong with bananas, walnuts, cinnamon, and chocolate can we?  Granted, it isn’t the same texture of muffins that you are probably used too, but you’ll definitely feel much better eating one or even two. 🙂


Chocolate Chips Banana Walnut Muffins (Oil-free)


  • 3 ripe bananas mashed
  • 1 cup 285g greek yogurt
  • 2 large eggs
  • ½ cup coconut sugar or brown sugar
  • 1 cup 90g oat flour
  • 1 cup 98g whole wheat pastry flour
  • ½ tsp. baking soda
  • tsp. baking powder
  • 2 tsp. cinnamon
  • ½ tsp. salt
  • ½ tsp. vanilla extract
  • ½ cup 82g mini chocolate chips, divided
  • ½ cup 65g chopped walnuts, divided
  • Preheat oven to 350F/175C.

  • Line a 12 cup muffin tray with parchment liners.

  • Spray with non-stick spray if you are using regular paper liners or it will stick.

  • In a large bowl, combine masged banana, sugar, yogurt, vanilla extract and eggs.

  • Mix to combine.

  • In a separate bowl, combine oat flour, wholewheat pastry flour, baking soda, baking powder, cinnamon, and salt. Whisk to combine.

  • Add dry ingredients to wet ingredients in 3 batches.

  • Mix until just combined.

  • Fold in ¼ cup crushed walnuts and ¼ cup mini chocolate chips.

  • Fill muffin cups to 3/4 full.

  • Top each muffin with remaining chocolate chips and walnuts.

  • Bake 15-18 minutes, or until toothpick inserted comes out clean.

You can process rolled oats in food processor to get oat flour.
Or you can substitute plain flour if you do not have oats / oat flour.

Adapted from withpeanutbutterontop

banana nut muffins 4

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Easy Chocolate Chips Muffins – Delishar

The kids could not wait for the morning to come, so that they can enjoy these muffins I baked for breakfast. They kept coming out of their room to tell me that they are too hungry to sleep, and will need to have a muffin to fill up their tummy. All puppy eyes, sweet voices, and super cutesy expressions… I caved and gave the girls 1/2 a muffin each. The husband too, sneaked 2 in his belly just before he went to bed. Naughty naughty!

Chocolate Chips Muffins 4

I shouldn’t be complaining much, because I had one, right after it came out of the oven. I mean, I have to taste it right?! Also had another after I took pictures, because it’s already torn apart for pictures, and who can resist those little chocolate chips in there?! Come on, don’t judge. 😛 

The recipe yield moist muffins because of the buttermilk used, and it has a slight caramel taste because of the brown sugar added instead of just castor sugar. By the 2nd day, my batch of muffins were all wiped out! The girls were all smiles in the morning and all chocolate faced! What a priceless image of them. Come to think of it, I should have taken some pictures to share with all of you. Never mind, next time. 🙂


Chocolate Chips Muffins


  • 2 & 1/2 cups 308g cake flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup 118ml vegetable oil / melted butter
  • 1/3 cup 67g brown sugar
  • 1/3 cup 75g castor sugar
  • 2 large eggs
  • 1 cup 250ml buttermilk
  • 1 tbsp vanilla extract
  • 1 & 1/2 cup 275g chocolate chips
  • Preheat oven to 200C.

  • Line your muffin tray.

  • In a large mixing bowl, sift together baking soda, baking powder, flour, and salt.

  • Whisk in brown and castor sugar.

  • Then add your wet ingredients, eggs, buttermilk, oil, and vanilla extract.

  • Mix until almost combined and still lumpy.

  • Fold in 1 cup of chocolate chips, make sure not to over-mix batter.

  • It should still appear lumpy.

  • Fill liners till almost full, and top with the other 1/2 cup of chocolate chips.

  • Bake at 200C for 18-22 minutes or until skewer comes out clean. (Mine was about 20 minutes)

  • Let cool in pan for 5-10 minutes, then transfer to wire rack to cool completely.

If you have no cake flour, you can use plain flour too.
Mix 1 tbsp lemon juice or white vinegar to 1 cup of fresh milk to make your own buttermilk. Let it sit out at room temp for 5-10 minutes until curdled.

Adapted from little sweet baker

Chocolate Chips Muffins 2

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Whole Wheat Chocolate Chips Zucchini Muffins – Delishar

Since it’s the new school year for my girls, I have to start thinking of school snacks. I asked the girls what they’d like and both of them said muffins in unison. I haven’t been baking for a while now. Ever since we embarked on the Whole30 challenge. Shortly after the challenge, my 1-year-old oven decided to die on me. What a bummer! So I held off baking and got it fixed after we got back from our summer vacay.

After the oven got fixed, I made this sin-less bake to celebrate. It also doubles up as a great healthy snack for the girls to bring to school. The muffins were made with whole wheat flour, and a whole lot of other healthier ingredients such as coconut oil, coconut sugar, and maple syrup. But the main ingredient take keeps the muffin moist, light, and delightfully good is zucchini. Yes, you can bake with vegetables. It’s such a clever way to hide them, especially for kids who do not like their greens. 

My girls, on the other hand, were ecstatic to find out the muffins were made with zucchini. They love their veggies and they love their muffins. Win-win! No, don’t worry. The muffin doesn’t taste weird or like veggie muffins. It is legitly good. The flavour of the coconut sugar, maple, comes through. And the bitter-sweet chocolate chips just take it to the next level. If you like a more decadent cocoa flavour, check out my Chocolate Zucchini Cake.

Whole Wheat Zucchini Chocolate Chips Muffins


  • 2 cups 230g shredded unpeeled zucchini (about 1 medium zucchini)
  • 1 medium ripe banana mashed
  • 1/4 cup 59ml melted and cooled coconut oil
  • 1/4 cup 59ml pure maple syrup
  • 1/4 cup 37.5g coconut sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs at room temperature
  • 1 tsp cinnamon powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 cups 192g whole wheat pastry flour
  • 1/3 cup semi-sweet chocolate chips
  • Chocolate chips to top
  • Preheat the oven to 190C.

  • Line 12-cup muffin tin with paper liners.

  • Grate the zucchini, then squeeze it to remove as much excess water as possible. Drain liquid.

  • In a large mixing bowl, mix together the banana, maple syrup, coconut sugar, coconut oil, and vanilla extract until smooth.

  • Mix the cinnamon, baking soda, baking powder, and salt into flour.

  • Add flour into wet ingredients and mix until moisten but still lumpy.

  • Fold in the zucchini and chocolate chips.

  • Divide the batter into prepared muffin cups, filling them up to 3/4 of the way.

  • Top with chocolate chips.

  • Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

  • Remove the muffins from the oven, let cool for 5 minutes in the pan, then transfer muffins to wire rack to cool completely.

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