Reese’s Peanut Butter Cup Stuffed Chocolate Muffins – Delishar

Yup, I think I get a little out of control with the peanut butter cups when I visit the USA. It is so cheap there! We lugged back about 1.5 to 2 kg worth of Reese’s peanut butter cups. *grin* And as I was unpacking, I was mentally going through what I’ll do with them. I’m was jet lag, but I yearn so badly to make something with the abundance of PB cups.

In my head, I was battling between going to bed or going to bake. Well, as you can see. Going to bake won, and I’m glad it did. 40 minutes to whip this up and pretty effortless. But my girls were so happy to be able to enjoy this treat (although they were only allowed to share one) and I got to deliver some the muffins to some really awesome people. 🙂 Makes me happy to know that it put a smile on their faces.

The muffins turned out moist and chocolately. My dear friend loved the hint of saltiness from the peanut butter cup and chips. Can’t go wrong with peanut butter and chocolate can we?


Reese’s Peanut Butter Cup Stuffed Chocolate Muffins

  • 2 cups all purpose flour
  • 3/4 cup castor sugar
  • 1/2 cup good cocoa powder I used Valrhona
  • 1 tsp espresso powder ** optional, read note
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup chocolate chips
  • 18 Reese’s peanut butter cups frozen
  • 1 cup greek yoghurt **
  • 1 egg
  • 1/2 cup  + 2 tbsp milk
  • 1/2 cup vegetable oil
  • 1 tsp vanilla bean paste/vanilla extract
  • 1/4 cup Reese’s peanut butter chips for topping
  • Preheat oven to 180C.

  • Line muffin pan with paper liners.

  • In a large mixing bowl, add flours, baking soda, salt, sugar, cocoa powder, sugar, espresso powder, and 1 cup chocolate chips.

  • Whisk to combine.

  • In a measuring cup, add yoghurt, egg, oil, milk, and vanilla extract.

  • Whisk till combined.

  • Pour wet ingredients into dry ingredients.

  • Using a spatula, mix until batter is just combined and still lumpy.

  • Do NOT overmix!

  • Spoon 1 tablespoon of batter into prepared liners, and top with a frozen peanut butter cup in each liner.Then spoon in batter to cover peanut butter cup, and fill liner to 3/4 full.Top with peanut butter chips.Bake for 18-20 mins or until skewer comes out with a few moist crumbs.

  • Leave to cool in pan for 10 minutes before transferring to wire rack to cool completely.

  • Store in airtight container.

  • Serve with a glass of milk.

The only purpose of the espresso powder is to enhance the taste of the chocolate. You will not be able to taste the coffee, and the amount is too little to keep you up. If you don’t have it or is uncomfortable adding it, then please omit.
Greek yoghurt has a thicker consistency as compared to regular plain yoghurt. However, you only have regular plain yoghurt, it is a good substitute.


If you enjoy this combination too, check out my other PB and chocolate recipes:

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Bacon Wrapped Stuffed Tenderloin – Delishar

While we were visiting my MIL over the Xmas holiday, I came across a TV show that demonstrated how to make stuffed tenderloin with sweet Italian sausage. The next day, we went to the supermarket and I bought some ingredients to replicate the dish. I adapted to the recipe and added fresh spinach and cheese to the stuffing, then grabbed a pack of applewood bacon to complete the mix. 

I have a lot of friends that do not like using tenderloin as they commented that it’s a lean, flavourless cut of pork. However, tenderloin is my favourite cut of pork simply because of those reasons that was stated. This cut of meat is tender, lean, and because it is pretty neutral in taste, it will take in whatever flavour you season it with. In this case, the bacon and sweet Italian sausages lend its’ flavour in seasoning the tenderloin beautifully. It’s even okay to skip the step of seasoning the tenderloin with black pepper. It will still taste amazing, I promise.

Stuffed Tenderloin cauliflower rice 3

When I served this gorgeous dish up at my MIL, it was all ooos and ahhhs, then everyone started raving about it. That was when I knew I had to recreated in my kitchen to share with you people this amazing recipe. My favourite part of this dish is the first cut when it’s still piping hot. How it falls apart with steam streaming upwards, and the cheese, of the glorious cheese oozing out together with the jus of the moist moist meat dripping onto the cutting board. It was pure food porn.

If you are into the keto diet, this will be the perfect high fat, low carb meal. I served it with my Cauliflower Fried ‘Rice’ for a complete meal. If you do not eat pork, opt for beef tenderloin with turkey or beef bacon and turkey or beef sausages. I’m sure it’ll be equally delicious. 


Bacon Wrapped Stuffed Tenderloin


Serves 4-6

  • 700 g pork tenderloin silvers removed and butterflied
  • 300 g sweet Italian sausages casing removed
  • 350 g streaky bacon
  • about 150g Colby Monterey jack cheese cut into 1/4 inch thick pieces
  • 2 cups fresh spinach
  • Black pepper to taste
  • 2 tbsp honey
  • Preheat oven to 175C/350F.

  • After your butterfly the tenderloin, place a place of cling wrap over tenderloin.

  • Pound tenderloin with meat mallet or rolling pin to flatten tenderloin.

  • Season with black pepper.

  • Spread sausage meat on flattened tenderloin.

  • Top with cheese pieces, and fresh spinach.

  • Roll it tightly.

  • Wrap tenderloin with bacon strips with seam side down.

  • Bake for 50 minutes at 175C.

  • Remove tenderloin from oven and brush on honey over the bacon.

  • Return to oven to bake for another 10 minutes, or until tenderloin is done.

  • Allow to rest for 10 minutes before carving.

You can use any cheese of your choice.

Stuffed Tenderloin 2

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Stuffed Cabbage Soup – Delishar

Napa or Nappa cabbage is a kind of Chinese cabbage widely used in Asian cuisine. It is the cabbage that is used for making Kim Chi. Napa cabbage grows into an oblong shape with large, crinkly light green leaves on the outer layers. The leaves will gradually become a light yellow colour in the inner layers. 

The large surface area of each layer makes the vegetable a great choice for wrapping meat. The leaves has a sweet and somewhat celery like flavour, which makes it very palatable. The thick white part of the leaf remains crunchy after cooking, adding texture to the dish.

Some nutritional facts about Napa Cabbage:

  • Incredibly low in calories
  • Packed with anti-oxidant
  • Excellent source of folates & Vitamin C
  • Contains many essential vitamins and minerals

Personally, I love using cabbage in soup because it lends a little natural sweetness to balance the saltiness of the soup. Usually, I would make cabbage wraps with a steamer and sauce over method. However, I was craving for some boiling hot soup and cabbage wraps at the same time. So, I dropped the cabbage wraps in the broth to cook, and killed 2 birds with 1 stone.

The girls and husband was ecstatic to find out what was for dinner that night, and could not wait to dig in. Happy faces & satisfied bellies, I could not be any happier with this recipe! Don’t skip the step on scalding the cabbage leaves briefly with boiling water. This process makes it more pliable to work with when wrapping the meat. 

Stuffed Cabbage Soup


  • 500 g minced pork
  • 3 tbsp spring onions chopped & green part only
  • 1 tbsp ginger grated
  • 1 tbsp light soy sauce
  • 1 tbsp shao xing wine
  • 1/2 tsp sugar
  • 2 tsp corn flour
  • White pepper to taste
  • 14 chinese napa / wong bok cabbage leaves
  • 5 cups 1.2L chicken stock or water
  • Enough spring onion to secure cabbage
  • Coriander leaves for garnishing
  • In a mixing bowl, add pork, ginger, spring onions, sugar, soy sauce, shao xing wine, pepper, and corn flour.

  • Using a wooden spoon, chopsticks, or hand, stir vigorously in one direction until filling has a sticky consistency.

  • Leave to marinate while preparing cabbage.

  • In a large pan, bring salted water to boil and blanch napa cabbage until soft (about 30-45 seconds).

  • Do the same for the spring onions.

  • To wrap, scoop about 2-3 tbsp of meat filling onto an inch above the end/stem part of the napa cabbage.

  • Roll upwards, then tuck in the sides as you continue to roll.

  • Tie a butterfly knot around the cabbage roll with the blanched spring onion.

  • Continue until all the fillings are used.

  • In your wok, bring chicken stock to boil over medium high heat.

  • Gently drop in all the cabbage rolls, and bring it back up to a boil.

  • Cover, reduce heat to medium low, and allow to cook for 12-15 minutes.

  • Serve garnished with coriander leaves.

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Bacon Wrapped Stuffed Chicken with Crispy Baked Potatoes (Whole30) – Delishar

Bacon wrapped stuffed chicken with homemade roasted red pepper sauce, served along side crispy baked potatoes, and sauteed baby beans. If I have to rank the meals we had while we were doing Whole30, this has got to be in the Top 5.  A steep competition with 40 Cloves Chicken and The Best Chicken Cobb Salad. It requires quite a bit of work, but all that effort was well worth it. There are 4 recipes required to put together this meal. I’ll be skipping the baby beans recipe, and sharing the other 3 recipes in this post. 

The potatoes were the best baked potatoes I’ve ever made. That step of fluffing the potatoes before baking it was just genius. My girls who aren’t fans of baked potatoes could not get enough of it after I coaxed them to try one. They said, “Mmmm, mom… I like these chippies.”, while they try to fight daddy for the few extras on the tray.

You can purchase ready made roasted pepper. But it’s tough to find compliant ones. Plus a bottle could easily set you back about $8, as compared to $1.30 for a fresh red pepper. Just let it roast on top of the flame while I got the other ingredients ready. Rotate it every now and then to get an even char. Give it time for the pepper to cool in the ziplock bag. This will make the removal of skin much easier.

Don’t even get me started on that bacon wrapped stuffed chicken. I mean, it’s wrapped in BACON! How can it not be delicious?! HOW?! Plus mushrooms in the stuffing? Salivating yet? hehe Don’t skip the step of pounding out the chicken. It ensures that the chicken breast remains tender while it cooks. And facilitates even cooking when the chicken is of equal thickness. Plus it’s always easier to have more surface area when stuffing it. 

Serve the chicken with the red pepper sauce, and crispy potatoes with some greens of your choice. I served mine with sauteed baby beans with garlic salt, onion powder, and black pepper. Let’s get cooking.

Roasted Curried Red Pepper Sauce


  • 1 red pepper
  • ½ cup chicken broth
  • 1 tsp curry powder
  • 1 tsp carob powder
  • Salt and pepper
  • ¼ yellow onion
  • 2 cloves garlic smashed
  • 1 tsp olive oil
  • Make sauce by placing red pepper directly over the burner and char skin all over.

  • Place the charred pepper in a food safe zip lock, seal, and allow to cool.

  • When cooled, peel off charred skin, do not wash it! You will be tempted, just wipe it off with a paper towel if needed. The skin should come off quite easily.

  • Remove the core and seed, and discard it.

  • Chop pepper into smaller pieces.

  • In a saucepan over medium high heat and olive oil, saute onion and smashed garlic until onion is soft and translucent.

  • Add roasted pepper and cook for a minute.

  • Pour in stock, curry powder, salt and pepper.

  • Bring to boil, and allow to simmer on low heat for 5 minutes.

  • Then blend with immersion blender or transfer to blender to blend until smooth.

Bacon Wrapped Stuffed Chicken + Crispy Potatoes


Whole30 approved


  • 3 cups chopped kale
  • 2 cups chopped button mushrooms 200g
  • ½ tsp garlic salt
  • 1 tsp onion powder
  • Black pepper
  • 1 tbsp ghee
  • 2 tsp olive oil

Chicken Breast

  • 4 chicken breast
  • 12 – 16 strips of bacon about 3-4 each breast

Crispy Potatoes

  • 3 russet potatoes cubed
  • Salt and pepper
  • 2 tbsp olive oil

Bacon Wrapped Stuffed Chicken

  • Preheat oven to 200C

  • In a pan over medium high heat with 1 tbsp ghee and 2 tsp olive oil, saute mushrooms until slightly brown.

  • Add kale, season with garlic salt, onion powder, and black pepper.

  • Saute until kale has wilted, remove from heat and allow to cool.

  • Butterfly chicken and flatten with meat mallet.

  • Place 3-4 strips of bacon on prepping station, then place flatten chicken on top on the bacon.

  • Scoop about 3 tbsp of kale filling on the middle of the chicken.

  • Roll chicken carefully, making sure filling doesn’t spill out on the sides.

  • Then wrap bacon over chicken. Place it on a lined baking tray with the seam side down.

  • Bake for 25 minutes at 200C.

  • If needed, broil 2 minutes until bacon is crisp

Crispy Potatoes

  • Place potatoes into pot with enough water to cover them, and season with salt.

  • Bring it to a rolling boil, then lower heat to medium, and cook for 2 minutes.

  • Drain, return potatoes into pot, cover the pot and give it a few good vigorous shakes to fluff up the outside.

  • Drizzle the olive oil, season with black pepper, and some salt if needed.

  • Transfer to baking tray and bake single layer, for 1 hour at 200C.

Feel free to substitute white potatoes for sweet potatoes

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