when you want coffee, but you actually can’t take it so you make coffee chocolate chip cookies
got this gem from this site

sah good!

frapuccino cookie anyone? 😍

reduced the sugar and just used 113 g of butter
(in an obviously sad attempt to reduce the calories?)

I’ve eaten 3




so this is how I usually google recipes,
best <insert food name> recipe, ever.

And I found this 💎 of a recipe when I realised my bananas were literally dying from all this heat

(melbourne please turn to autumn already)



  • 3 ripe large bananas
  • 1 egg
  • 3/4 cup sugar (I halved this)
  • 1/3 cup or 113g of melted butter
  • 1 tsp of baking powder
  • 1 tsp of baking soda
  • 1/2 tsp of salt
  • 1.5 cups of AP flour
  • Splash of vanilla essence
  • 1 cup-ish of choc chips


  1. Mash bananas then add the egg, sugar and vanilla essence till completely mixed – then mix in the melted butter
  2. Sift the dry ingredients – baking soda, baking powder, salt and flour
  3. Mix the wet and dry ingredients together and the choc chips till just combined
  4. Bake at 180 C for 13-15 mins

Seriously, so friggin good 👅 


when life gives you lemons (specifically by a friend who has a lemon tree and the tree went berserk and keeps giving lemons nonstop),

you make lemon-y foodles
and because I am better at baking (read: cooking still baffles me)
I made lemon mini cakes!
and because I don’t want to lose this recipe ever
am here to waste some webspace

original recipe was actually a whole 9” moist lemon butter cake
but I am lazy and I want things done fast
so the batter was dumped in muffin liners to half the cooking time
(efficiency points +1)

– 1.5 cup of AP flour
– 1 tsp baking powder
– 0.5 tsp baking soda
– 1 cup (227 g) of unsalter butter
– 1.25 cup white sugar
– 0.5 tsp salt
– 3 large eggs (room temp)
– 2 tbsp mayonnaise (yeah I know)
– zest of 3 lemons
– 1/3 ++ cup of lemon juice

1. Preheat oven up to 170 C and line yo muffin pan
2. Cream the butter, sugar and salt until light and fluffy with a mixer
3. Add the eggs, one at a time, incorporating them into the butter mixture thoroughly
4. Add that lemon zest and that mayo into the mixture – mix it up
5. Add the sifted (flour + baking soda + baking powder)into the mixture until just combined
6. Add the lemon juice and mix it up some more
7. Add em up to those muffin liners and bake 15 mins

Side note:
– to easily get the juice from the lemons, halve them and pop them in the microwave for 30 s
– but zest them before you do this

Seriously, the best lemon cake recipe I’ve ever had!

Speaking of lemons,
I’ve a HUGE ass lemon coming up ahead, time to grind (wish me luck)
(like lots of it)


s’pose to write this in my cookbook
(hasn’t happened yet obvs)
so am just gonna waste some more netspace

best brownie mug cake recipe ever

– 2 tbsp butter (about 28 g)
– 2 tbsp of water (milk is yummier)
– dash of vanilla extract
– pinch of salt
– 2 tbsp of granulated sugar (I used gula melaka)
– 2 tbsp of cocoa powder
– 2 tbsp of flour

optional: add 1 tbsp of coconut shavings to make a “bounty” brownie 

zap it in the microwave for like 60 – 90 seconds and 
wham bam thank you mam
yum in a bowl (under 5 mins)


It’s been awhile since I last baked
(microwaving a mug banana cake does not count)
and today I had to use up my left over cream
and dude, I think I found probably the best recipe for choc chip scones!
it tastes like the ones from baker’s delight which is divine (lulz geddit?)
and I wanted them to be more chocolatey (chocoholic yo), so I altered the recipe a bit

– 1 cup of AP flour 
– 1 tbsp of cocoa powder
– 1/2 tbsp of baking powder
– 1/4 tsp salt
– 1/8 cup of white sugar
– 3/4 cup-ish of heavy cream
– 3/4 cup of choc chips
– 1/4 cup of chocolate rice
– melted butter + extra sugar for sprinkling

1. Heat the oven to 425 F/200 C
2. In a large mixing bowl, whisk the dry ingredients (flour, cocoa powder, baking powder, salt and white sugar)
3. Add the chocolates!
4. Dump the cream
5. Mix till it’s all mixed
6. Either plop it on a lightly floured surface and knead the dough about 10 times (gotta add some flour till it’s not sticky anymore too) or knead it in the bowl
7. Make a flattened ball and cut into 8 pieces – brush some melted butter on top and sprinkle some sugar 
8. Bake it for 12- 15 mins
9. Thank me for this amazing recipe 😉

went overboard the calorie intake today fo sho’

sugar rush

so I’ve been trying (keyword: trying) to eat healthy these past few weeks (just two really)
and I haven’t really baked anything
which is so un-me
today I had a sugar craving and had overripe bananas 
usually I’d make banana muffins but yes healthykellymode
googled “banana mug cake healthy”
and found a recipe which is okay
jazzed it up a bit

you would need:
– 1 super ripe banana
– 3 tbsp of self-raising flour
– 1 tbspish of milk
– 2 tsp of sugar (could’ve cut this down some more actually)
– a sploosh of vanilla essence
– a dash of cinnamon

mash errthang together in a bowl/ramekin/whatever you have and zap it for 1 min in the microwave and voila!
yummo calories in a form of a banana mug cake (or in my case bowl cake)

add a dollop of nutella on it and watch it melt 

consume at own pace 

scone in 60 seconds

So the other day I bought cream
purpose was to make scones to bring up the mountain
during the hike
but uh, that didn’t happen
so we made carbonara (two times)
and I still had some more cream left over
ergo, scones were made
this recipe is the bomb

you would need:
– 3.5 cups of self raising flour (I made my own by adding 1.5 tsp of baking powder and 0.5 tsp of salt to 1 cup of flour)
– 2 tbsp of granulated sugar
– 60 g of butter (cubed)
– 1.5 cups of buttermilk (made my own again, added 1 tbsp of vinegar to 1 cup of skim milk and leave for about 10ish mins)
– jam and whipped cream 
– or nutella (awe to the some)

1. preheat oven to 200 C
2. chuck the flour sugar and a pinch of salt into a large bowl – add the cubed butter and rub the butter until the mixture kinda looks like fine breadcrumbs
3. make a hole in the centre and add the buttermilk, use a spatula to combine everything
4. place the dough on a lightly floured surface and knead until dough doesn’t stick to your hand – let it rest for 5ish mins
5. roll out to a 3 cm thick disc shape and cut using a 5cm round cutter
6. place scones, touching onto a baking tray and bake those babies for 15 to 17 mins until light golden and hollow when tapped
7. serve with jam and cream (and nutella)

to be honest, I’m in pretty bad shape.
much like the leftover dough which wasn’t enough to make a perfect round scone
yeah, that’s how I feel..

incomplete and all lop-sided.