Nutella Stuffed Browned Butter Salted Milo Cookies – Delishar

Yes, they are as sinful and as addictive as the name suggested! You can’t stop at one, that’s for sure. It’s that sweet, malty, salty, and gooey nutella centered combo that makes you reach out for more! You might want to try sprinkling some sea salt flakes on top of the cookies while it is still hot.

Ingredients (Makes about 20 cookies)

  • 1 1/2 cups all purpose flour
  • 2 and 1/4 tsp baking powder
  • 1 cup milo (Or any malted powder like horlick, ovaltine etc..)
  • 3/4 cup brown sugar
  • 125g unsalted butter, soften
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp salt
  • Nutella

Melt butter over med heat. Swirling every now and then. As the butter melts, it will bubble up, and slowly change colour. Remove from heat when it turns brown and gives off a nutty smell.

Leave to cool.

When butter is browned butter is cool enough to touch…
Pour into mixing bowl, add sugar, and vanilla extract.

Mix well.

Then add the egg.

And mix well.

In another mixing bowl, whisk together baking powder, milo, salt, and flour.

Add the flour mixture into the wet ingredients.
Mix well until dough is formed.
Chill dough for at least an hour.
Preheat oven to 180C.

Take about 1 tbsp of cookie dough, flatten it in palm with a ‘well’ in the middle.

Drop a dollop about 1 tsp of nutella in the middle.
This gets a bit messy! Then wrap and seal the nutella as best as you can.

Roll dough into a ball and place on cookie sheet about 2 inches apart.
Bake for about 12 mins.

Let it rest for 5 mins before leaving to cool completely on a wire rack.

Bon appetit!!

Print Friendly, PDF & Email

Nutella Stuffed Chocolate Pound Cake with Dark Chocolate Chips – Delishar

I was walking down the frozen section at the supermarket and found myself staring at chocolate pound cakes… I went to the supermarket as I was craving some nutella…I have one bottle sitting in my basket, waiting to be checked out. I was then faced with a difficult decision… which do I give up? I wanted both so badly, together. And so I made it happen for me. Chocolate pound cake with a thick slab of gooey nutella in the middle! I have to say that there really is a huge difference between using the expensive dutch processed cocoa powder compared to the natural cocoa powder. The dutch process taste much better, plus the colour of the finished product is much much richer and darker. After I’m do with the cocoa powder I have at home, I’m definitely going back to the dutch processed. Although, some recipes that uses more baking soda works better with natural cocoa powder. Now lets take a look at that lovely gooey slab of nutella before we begin shall we?


  • 1 1/3 cups cake flour, sifted
  • 3 eggs
  • 2/3 cups unsalted butter, softened
  • 1/3 cups unsweetened cocoa powder
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 cup fresh milk, room temp
  • 1/4 cup mini dark chocolate chips
  • 1/2 cup nutella (approximately)  

Preheat oven to 175C. 

Grease and line the bottom of a standard loaf pan.

Sieve flour, cocoa powder, salt, and baking powder together.

Cream butter and sugar together until light and fluffy.
About 5 mins.

Then add eggs, one at a time until combined.

Add vanilla extract.

Add 1/3 of the flour mixture in the butter mixture.
Then add 1/3 of the milk.
Alternate until all combined.

Don’t forget to scrape down the sides.

Pour batter until half full, then top with nutella in the center keeping the sides clean.

Then pour batter to top of rim.
The cake doesn’t raise much.
Top with chocolate chips.

Bake for 55 mins until skewer comes out clean.
Remember to test on the sides as the middle has nutella.
Leave to cool for 10 mins before removing from pan to cool completely on wire rack.

Let cool completely before cutting.
Store in fridge or freezer for storage.
I suggest bringing to room temp before serving as the nutella hardens when cold.

Bon appetit!!

I am submitting this post to Little Thumbs Up, hosted by Zoe of Bake For Happy Kids, Doreen of My Favourite D.I.Y., and Tze of Awayofmind Bakery House.

Print Friendly, PDF & Email

Nutella Filled S’mores Cupcakes – Delishar

 Do I really have to say more?! I can’t get enough of S’mores! So, more s’mores more s’mores more s’mores!! I love how the marshmallow frosting kind of crust up but still stay moist, fluffy, and creamy in the middle. I was worried that the graham cupcake was going to turn out dry but boy, was I amazed at how moist it turned out!


I love love love these cupcakes that I made for my dear nieces’ birthday party. The marshmallow frosting is actually a Swiss meringue frosting that was so easy to make, although I have to say that my arms did have a pretty good work out from all that whisking.


I used a torch to lightly toast the frosting to give it a little toasty look & taste. If you do not have one, you can carefully toast it on an open flame on your gas stove top or broil under your oven broiler for 1-2 mins, just make sure not to burn it! Or leave it as it is, I promise you that it is just as yummy!


I filled it with Nutella, simply because…. who doesn’t like Nutella right?! Can you see how moist the crumbs of the cake was? Can you tell that I’m getting all excited again? I might have to make another batch soon. Here is how it was made.

Don’t forget to participate in the current giveaway!! 5 pairs of Each-a-Cup drink vouchers to giveaway! Click HERE for details!

Nutella Filled S’mores Cupcake

Sharon of Delishar

  • 1 1/2 cups graham cracker crumbs finely crushed or processed
  • 1/2 cup plain flour
  • 2 1/2 tsp baking powder
  • 1/2 cup butter softened
  • 3/4 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk*
  • 1/4 cup milk*
  • 1/4 tsp salt
  • 1/2 cup Nutella spread
  • 12 pieces of hersheys chocolate for garnishing
  • 12 small pieces of graham crackers for garnishing
  • 1 batch Marshmallow Meringue Frosting recipe below
  • Preheat oven to 176*C.

  • In a large mixing bowl, whisk together flour, graham crumbs, baking power, and salt.

  • In your mixer bowl, beat together butter and sugar until fluffy.

  • Add eggs one by one until combined then add vanilla extract.

  • Add 1/2 of the flour mixture, and beat in 1/2 of your buttermilk mixture.

  • Repeat again for the other 1/2, and mix until just combined.

  • Fill liner 3/4 full and bake at 176*C for 22-25 mins.

  • Allow to cool in pan for 10 mins before removing to cool completely on wire rack.

  • Fill cupcake using a filling nozzle (wilton #230) or Squeeze bottle with a pointy nozzle.

  • Just poke it in the middle of cupcake and squeeze until it plump up.

  • Make your frosting only when you are ready to frost.

You can replace ingredients marked * with 1/2 cup milk
Adapted from Bon Appetit

Marshmallow Meringue Frosting

Sharon of Delishar

Make your frosting only when you are ready to frost, or it may be hard to pipe if you leave it out for too long.

Marshmallow Meringue Frosting

  • 3 egg whites
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • pinch of salt

Marshmallow Meringue Frosting

  • In a large mixing bowl, whisk your egg whites and sugar together.

  • Heat bowl over a double boiler (pan with little water simmering over low heat).

  • Note that your bottom of the bowl should not touch the water!

  • Whisk constantly while heating the egg whites, we do not want it to be scrambled.

  • Continue whisking until thermometer reads 160F or 70C.

  • If you do not have a candy thermometer or instant read thermometer, the mixture should be smooth, meaning all sugar dissolved and hot to the touch.

  • At this point, remove from heat and bring to stand mixer. Whisk on high until meringue is glossy, formed stiff peaks about 7 mins.

  • Then add salt and vanilla extract, whisk to combined.

  • Frost immediately. As frosting cools further it becomes harder to pipe.

  • Lightly toast frosting with a torch, open stove flame, or broiler.

  • Top with a piece of chocolate and graham cracker.

Have fun making these delicious cupcakes!

Print Friendly, PDF & Email

Tri-flavoured Chiffon Cake (Nutella, Milo, & Horlick) – Delishar

I was thinking if I should bake a Milo chiffon cake, because I LOVE MILO, but I also like Horlick, and Nutella… Since I couldn’t decide… I made one with all 3 flavours. Granted that the colours were not as well defined as I wanted it to be. Perhaps the next time round I should add some cocoa powder or more nutella to make a darker shade. But overall the cake was really soft, moist, and yummy! I really like how chiffon cakes are much healthier with its egg base, butter-free, and use no baking agent at all, and yet it rises so nicely and remains so moist! I adapted my chiffon base recipe from Phing Shay and Suzanne’s blog: Loving Creations 4 You. They are a pair of really talented bakers! Please check them out if you like creative chiffons or baos! 🙂

Ingredients (17cm cake)


  • 3 yolks
  • 20 g sugar
  • 35g corn oil
  • 60g flour
  • 45g milk
  • Pinch of salt


  1. 5g hot water + 10g Horlick powder, mix to dissolve and form paste
  2. 5g hot water + 10g Milo powder, mix to dissolve and form paste
  3. 15g Nutella


  • 4 egg whites
  • 40g castor sugar
  • 1/4 tsp cream of tartar


Preheat oven to 160C.


Beat yolks and sugar until pale yellow and thick (ribbon stage). 

Stir in salt, oil until combined, then mix in milk.

Sieve in flour and mix until no lumps found.

Divide yolk batter into 3 equal portions.

(A + B)

For each portions, mix in each flavour respectively. 


In a clean mixing bowl, whisk egg whites with cream of tartar until foamy.

Slowly add in sugar while beating egg whites.

Beat until stiff peaks formed.

Divide meringue into 3 equal portions.

(AB + C)

Add each portion of egg white into each flavoured yolk batter respectively.

Gently fold in to combine for each flavoured batter.

Pour horlick batter into ungreased chiffon tin, then level batter.

Gently pour Milo batter on top, and level batter.

Lastly, pour the Nutella batter on top, and level the batter.

Tap the tin on your counter top a few times to remove air bubbles.

Bake for 15 mins on 160C, then 20-25 mins on 150C.

Invert to cool immediately after removing from oven.

Allow to cool completely before unmoulding. 

Bon appetit!!

Print Friendly, PDF & Email

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.


Print Friendly, PDF & Email

Banana Peanut Butter Nutella Muffins – Delishar

The night before baking, I asked my girls if they would like to make some muffins for breakfast. The both of them jumped in joy, randomly shouting out the muffins they’d like to make. “Apple muffins! Chocolate muffins! Banana muffins! Yummy muffins!”, they were so excited. So we had a short discussion before deciding on banana muffins, and of course with some chocolate in it. I suggested Nutella. This is going to be the first time that they are introduced to that jar of sinful deliciousness. 

Yeah, we have been pretty strict about the girls’ diet. But we also believe in everything in moderation. The girls have to earn their own muffins by making it themselves. With some help from mummy, of course. My eldest, Melody helped with measuring the ingredients, mashing the bananas, and whisking the dry ingredients. Peighton lined the muffin tins, and helped with mixing the wet ingredients. They both took turns to mix in the wet and dry ingredients. And while I wasn’t looking, they sneakily popped a few peanut butter chips in their mouth.


It was a learning experience not just for the girls but also for myself. I had to learn to let go, and not be such a perfectionist about flour flying all over the place, and not exact measurements. I had to tell myself that each swirl that the girls created is uniquely beautiful on its own. It was an experience where I had to focus on the present, and allow myself to take in the positive energy exuded by the girls, rather than focusing on the should haves. I’m thankful for this experience, and grateful for the smiles and joy on the girls faces. They were truly mindful, and being in the moment. I’ve got so much to learn from them.

Oops! This post sort of took a turn to be a reflective piece! Oh well, the muffin turned out awesome by the way! They were soft, fluffy, and makes the perfect little snack! If you have not tried baking with your kids, you should. It’s a great bonding experience, but be prepared to make a mess, and just have fun. 🙂

Banana Peanut Butter Muffins with Nutella Swirls


  • 1 1/2 192g cup plain flour
  • 3 large ripe bananas mashed
  • 1/3 cup 67g castor sugar
  • 1/3 cup 73g packed brown sugar
  • 1 large egg grade aa, 65g, slightly beaten
  • 1/3 cup 80ml vegetable oil
  • 1 tsp 5g baking powder
  • 1 tsp 7g baking soda
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/2 cup 100g peanut butter chips
  • 1/4 cup 60g nutella
  • Preheat oven to 190C.

  • Heat nutella in microwave for 10 seconds blast until nutella is runny.

  • Don’t burn it!

  • Mash bananas and mix in sugar, egg, oil, and vanilla extract.

  • In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, and peanut butter chips.

  • Add wet ingredients into dry ingredients.

  • Mix until just combined but still lumpy.

  • Fill liners to 3/4 full, then spoon about a teaspoon of nutella on top of each muffin cup.

  • Using a skewer or back of knife, create swirls.

  • Bake for about 20 minutes or until skewer inserted comes out clean.

  • Leave to cool in pan for 5 minutes, then transfer to baking rack to cool completely.

Nutella Swirled Banana Muffins 2

Print Friendly, PDF & Email