Spring is coming, and that means Easter and bunnies and carrots! For today's feature, I decided to do a somewhat more difficult and adventurous recipe. Although this two-tier cake. took more time than a traditional brownie or cookie session (about 4 hours), it's one of the best recipes I'm stumbled upon thus far. I've always loved carrot cake, but this was actually my first time ever baking it. This was initially adapted from the recipe on Sally's Baking Addiction, but with a few simple adjustments. Without further ado, let's get into it!

So the process is actually quite simple. Preheat the ocean to 150 degrees Celsius. Line the chosen pecans on a baking sheet in a nonstick pan and toast them for 8 minutes. Then, turn the oven up to 180 degrees Celsius.

Next, we're gonna move onto making the actual cake. In a bowl, whisk brown sugar, sugar, oil, eggs, applesauce, and vanilla together. Set this mixture aside.

In another bowl, mix the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together. Add these two mixes using a rubber spatula or a wooden spoon. Then, add in the carrots and 1 cup of toasted pecans. Make sure you leave some pecans, because you'll need them later!

Pour the batter evenly into the 2 cake pans, and bake both of them for 30 minutes. Afterwards, allow the cakes to cool completely. While the cakes are baking, you can make the frosting! In a large bowl, use a hand mixer to beat the cream cheese and butter together for 2 minutes. Then, you add the confectioners' sugar and 2 Tbs of cream and beat for another 2 minutes. If needed, add the vanilla and 1 more tablespoon of cream and beat on for 2 minutes on high. When the cake is ready, using a knife, layer off the tops of the cake so you can flatten them out. Place 1 cake layer on top of each other and evenly cover the cakes with frosting. Make sure you get the sides as well!!

Finally, you decorate the cake with the remaining pecans and voila, you're done!!



  • 2 1/2 cups chopped pecans (1 cup for cake, the rest for garnish)
  • 260g dark brown sugar
  • 70g granulated sugar
  • 1 cup canola oil
  • 4 large eggs
  • 3/4 cup smooth unsweetened applesauce
  • 1 1/2 tsp vanilla extract
  • 2 1/2 cups all-purpose flour (more if needed)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • Pinch of Salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 2 cups (260g) grated carrots (about 4 large carrots)

Cream Cheese Frosting:

  • 16 ounces (450g) cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 2 cups confectioners' sugar
  • 2 tbsp heavy cream
  • 1 teaspoon vanilla extract
  • pinch salt


1. Preheat oven to 150 celsius.

2. Line the chopped pecans on a baking sheet in a pan and toast for 8 minutes.

3. Turn the oven up to 180 degrees celsius.

4. In a bowl, whisk the brown sugar, sugar, oil, eggs, applesauce, and vanilla.

5. In a separate bowl, mix the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together.

6. Mix both ingredients together, then pour in carrots and 1 cup of the toasted pecans. Leave the rest of the pecans for later on use.

7. Pour the batter into 2 cake pans and bake both for 30 minutes. Allow the cakes to cool completely

8. For the frosting, use a mixer to beat the cream cheese and butter together for 2 minutes.

9. Add the confectioners' sugar and 2 Tbs of cream and beat for another 2 minutes.

10. Add the vanilla and 1 more Tbs of cream if needed and beat on for 2 minutes on high.

11. After smoothing out the surface of the cakes, place 1 cake layer onto of the other.

12. Evenly cover up the cake with frosting and decorate the sides as well with frosting and remaining toasted pecans.

Move your blog to Nouw - now you can import your old blog - Click here



Living in Hong Kong, we aren't blessed with the luxury of having Cinnabon cinnamon rolls. We can't simply walk over and grab one when we're feeling like it. Unfortunately for us, we have to bake our own. I've been craving cinnamon rolls for a while, ever since my friend had a bunch for breakfast when his dad bought some from his business trip to the US, so I was super excited to make these.

So, how do we make these treats? First, preheat the oven to 220 degrees Celsius. Then, using a butter brush, grease the bottom and the sides of the cake pan. You're also going to want to start with making the cinnamon-sugar filling, so that's the first thing we did! In a bowl, mix sugar, brown sugar, cinnamon and salt, and softened butter. Set these aside.

Now, for the dough! In a separate bowl, combine the flour, sugar, baking powder, baking soda, and salt. Then, measure and pour in the homemade buttermilk, milk, and melted butter. You're going to have to knead the dough now, so make sure you flour your hands before; it'll be easier! Our dough was actually super sticky, so we actually added way more flour than the original recipe (from Creme de la Crumb) called for. We started off with 2.5 cups of flour, but added another half cup into the dough and used another half cup to sprinkle above and below the dough as we were trying to roll it.

Move the dough onto a floured clean work surface and press it into a 12x10 inch rectangle - remember that it doesn't have to be exact.

Then, brush 2 tablespoons of softened butter across the surface of the dough and add on the cinnamon sugar filling. We used all the filling we made, but less can be used if you prefer your buns less sweet. Then roll the dough, and cut into 8 equal sections. They'll inevitably become a bit flat after cutting, but just shape them back into little cylinders before you put them into the baking pan.

Place all the doughs in the pan, spread butter on them, and bake the rolls at 220 degrees Celsius for about 15 minutes, then 180 for an additional 10 minutes. You can prepare the frosting while the rolls are baking. Simply beat the softened butter and cream cheese with a hand mixer, until it turns light and creamy. Add in icing sugar, vanilla extract and milk. When you take the rolls out the oven, let them cool for 5-10 minutes, then pour the frosting on and you're done!

These cinnamon rolls are no-yeast so they're not super fluffy when unbaked, although they definitely puff up and turn delicious when they're straight out of the oven. Keep in mind these are best eaten fresh on the day they're made. I found that my batch toughened up a lot the day after. A good idea would be to pre-make the dough and store them in the cake pan until the very moment you want to bake them. I believe they should keep for quite a while if you leave them in the fridge. Also, although I didn't try this personally, I'm sure you could incorporate yeast at some point in this recipe if you chose to, even though I didn't think it was necessary. Let us know if you try these, and we hope you have loads of fun while you bake them!

Sharon x


The Filling:

  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 3 tsp cinnamon
  • 1/2 tsp vanilla
  • Sprinkle of salt
  • 2 Tbs butter, softened

The Dough:

  • 3+ cups flour
  • 2 Tbs sugar
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup of milk + 1 tbs vinegar (or buttermilk)
  • 3 Tbs butter, melted
  • 1 Tbs butter, softened

The Frosting:

  • 2 Tbs butter, softened
  • 3 oz cream cheese
  • 3/4 cup icing sugar
  • 1/4 cup milk
  • 1/2 tsp vanilla extract


1. Preheat oven to 220 degrees Celsius. Use a butter brush to grease the bottom and sides of the 9" cake pan.

2. In a bowl, mix sugar, brown sugar, cinnamon and salt. Add in the softened butter at the end. Set aside.

3. In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt. Measure and pour in the buttermilk, softened butter, and melted butter.

4. Mix the buttermilk mixture with the dry ingredient bowl and knead with your hands.

5. Lightly flour a clean work surface and press the dough into a 12x10 inch rectangle.

6. Brush 2 Tbs softened butter across the surface of the dough.

7. Roll the dough and cut into 8 equal sections

8. Place 1 roll in the middle of the buttered cake pan and then place the remaining 7 rolls around the first.

9. Place the pan in the oven at 220 degrees Celsius for about 15 minutes, then lower the temperature to 180 celsius and bake the rolls for an additional 10 minutes.

10. Prepare the frosting while the rolls are baking. Beat the softened butter and cream cheese using a hand mixer, until it turns light and creamy.

11. Add in icing sugar, vanilla extract, and milk.

12. Allow the rolls to cool for 5-10 minutes, then drizzle the frosting on.



Hi everyone! Today we'll be talking about these Reese's Chocolate Cupcakes with Peanut Butter Filling. This was actually one of Tiffany and my first baking recipes since we didn't want to start off with anything too complicated, but I guess we got a lil behind on our blog posting! We decided to bake these because who doesn't like Reese's, right? This is a really simple box mix recipe, so we hope you have fun making these.

First, the cupcake! We preheated the oven to 180 Celsius. Then, we greased the cupcake cooking pan either using butter or cooking spray. We didn't use the cupcake papers in our recipes, since we thought it would be easier to take out the cupcakes after baking them. Plus, it's more environmentally friendly! Then, we mixed the water, vegetable oil, eggs and cupcake mix using a whisk before pouring the batter into the cupcake cooking pan and baking the cupcakes for 20 minutes.

While the cupcakes were baking, we decided to make the peanut butter filling by mixing softened butter, milk. and the peanut butter mix. We poured the filling into a pastry bag (provided in the box) with has a metal piping tip (not provided in the box). Then, we cut about 1/2 inch from the tip of the pastry bag and inserted the filling into the centre of each of the cupcakes. This was really quite a disaster for Tiffany and I, since we made quite a mess with the filling. Hopefully you all do better!

Remember, don't put in too much peanut butter filling! Alternatively, try making your own filling, and let us know how it goes!

Sharon xx


Cupcake Batter:

  • 2/3 cup water
  • 1/3 cup vegetable oil
  • 2 eggs
  • Box mix

Peanut Butter Filling

  • 1 1/2 Tbs butter, softened
  • 4 tsp milk
  • Box mix


1. Preheat oven to 180 degrees Celsius. Using butter or cooking spray, grease the cupcake pan.

2. Mix water, vegetable oil, eggs, and cupcake mix using a whisk.

3. Spoon the cup batter into the cupcake cooking pan. Fill about 3/4 of the way.

4. Bake the cupcakes for 20 minutes, and cool for 5 minutes. Use a toothpick to check if it's done – it should come out clean.

5. Make the peanut butter filling, while the cupcakes are baking by beating softened butter, milk, and the peanut butter mix together.

6. Pour the filling into a piping bag. Cut 1/2 inch from the tip of the pastry bag.

7. Take the cupcakes out of the oven and let them cool.

8. Pipe the filling into the center of each of the cupcakes. Add as much or as little as you desire. Enjoy!



Hey guys! It's Sharon. This recipe was probably the longest one Tiffany and I have baked together, but the longer the baking the more the joy? It was actually so much fun, and using a blow torch at the end - don't worry, we'll get to it - was especially exciting!

This recipe was originally adapted from the recipe on Cooking Classy. We're gonna be making the crust first, since all of the latter procedures have to go above the crust. First preheat the oven to 180 degrees celsius. Then, in a bowl crush the Digestives cookies and mix with butter. We used a food processor for this so it would be easier to make the mixture into small crumbs. Then, we spread the mixture onto the pie pan after greasing the pan with melted butter. Press down hard and make sure the edges are as defined as possible. Put the pie pan into the oven and you've got the crust part down!

Then, chop the chocolates into pieces and add to 2 tablespoons of butter in a separate bowl. Boil the heavy cream in a small saucepan, and then pour this hot cream into the chocolate bowl. Make sure you be careful, because the cream is going to be hot!! The chocolate will naturally melt from the heat, so just stir until everything has melted. Then you simply pour this mixture onto the crust when cool and spread into an even layer. Now, wrap all of this with foil and store it in the fridge for at least 1 hour.

At this point, we're almost done!! Extract 3 egg whites and mix them with sugar in a bowl. Place the bowl over a saucepan of slightly boiling water and stir the mixture for about 4 minutes until candied. Then, pour the mixture into a hand mixer and add in a cream of tartar, then vanilla extract when the mixture starts to get puffy. Our mixture was quite "dead" after 4 minutes, so we added a bit more cream of tartar and turned up the speed even more, and that managed to do the trick!

After spreading the marshmallow fluff onto the chocolate topping, we then used a blow torch to heat the top of the cream and make the "s'mores effect" – so much fun!

Well, that's the end of our recipe, and hope you enjoy making this delicious treat! The only notes that we have for this are to either use a round pie pan next time (it was a bit too crumbly to stay in the serrated shape) or to make it more solid by adding butter or baking for longer. Best of luck!

With love,

Sharon xx


The Crust

  • 20 Digestives/graham crackers
  • 7 Tbs browned butter


  • 6 oz semi-sweet chocolate
  • 6 oz dark chocolate
  • 2 Tbs butter
  • 2/3 cup heavy cream


  • 3 egg whites
  • 1/2 cup sugar
  • 1/4 cream of tartar
  • 1/2 tsp vanilla extract


1. Preheat the oven to 180 celsius.

2. In a food processor, crush the Digestives/graham crackers and mix them with the melted butter.

3. Grease the bottom and side of the pie tin using butter or cooking spray.

4. Then, press the mixture onto the bottom and sides of the pan firmly.

5. Bake the crust for 9-10 minutes, then remove from the oven and let it cool completely.

6. Chop both types of chocolate and 2 tbs butter in a separate bowl.

7. Boil the heavy cream slightly in a small saucepan.

8. Pour the cream into the chocolate mixture and stir until melted.

9. Pour the mixture onto cooled crust and spread into an even layer.

10. Cover with foil and chill in the refrigerator for 1 hour.

11. Add 3 egg whites and sugar to a bowl and set over a saucepan of slightly boiling water.

12. Heat and stir mixture for about 4 minutes.

13. Remove bowl from saucepan, and pour mixture into a hand mixer along with cream of tartar.

14. When the mixture starts to stiffen and get puffy, add in the vanilla extract.

15. Spread over the chocolate filling.

16. Sear with blowtorch until desired level of "s'more-ness" is reached.

17. Serve immediately or store in fridge for up to one week.



Brookies? Crownies? However you decide to combine those words, they symbolize one of the most decadent dessert treats I've ever made. I made them for the first time in eighth grade, and man, they were a hit. I think I even got a solid 30 likes on it when I posted it on Facebook. Popular, I know.

Anyways, onto how to make these delicious treats; first, preheat your oven to 180C/350F. Combine the butter and chocolate in a bowl and simmer over heat. I typically do this by filling a pan with water, putting a towel in, and then putting the bowl with chocolate and butter on top. For this recipe, I used 70% cacao Valrhona chocolate. Mix until smooth and melted.

After that, whisk the eggs together with the salt, sugar, and cocoa powder. Fold in the cooled butter and chocolate mixture, and fold in the flour and baking powder as well. Be sure not to over-mix. Stir in chocolate chips if desired.

Then, line your baking pan with butter and baking parchment. I like to line both sides of the baking parchment. Then, medium amounts of your batter onto the pan. Depending on how big you want your cookies to be, be sure to take into consideration that these cookies will spread. Make sure they're far enough apart!

Then, bake for approximately 10 minutes. Use a toothpick to test. When done, these cookies should have a beautiful crackle on the tops, and the toothpick should come out relatively clean. Let the cookies cool before transferring them to a wire rack.



  • 1/2 cup butter
  • 10 oz semi-sweet chocolate
  • 3 large eggs
  • 1 cup light brown sugar
  • 2 tablespoons cocoa powder
  • 1 teaspoon vanilla
  • 1 sprinkle of salt
  • 1/2 teaspoon baking powder
  • 3/4 cup flour
  • Chocolate chips (optional)


1. Preheat oven to 180C/350F.

2. Combine butter and chocolate in a bowl and simmer over heat until melted.

3. Whisk together eggs, salt, sugar, and cocoa powder

4. Gently fold in butter and chocolate mixture once cooled. Do not overmix.

5. Sift and fold in flour, baking powder, and chocolate chips.

6. Line baking pan with baking parchment and butter

7. Scoop 2-tsp amounts of batter onto the baking pan. Spread out the cookies to ensure they have enough space to spread.

8. Bake for approximately 10 minutes. Check using a toothpick, and add time if necessary.

9. Let cookies cool and transfer to wire rack. Enjoy!



    These treats literally take less than 15 minutes to make. I adapted them from Avery Sunshine’s recipe. They are incredibly quick and easy – even though I know I say that about every recipe. These are perfect for those “treat yourself” days (or, in my case, every day). One serving yields about 20 squares.

    I started off by melting and browning the butter over medium heat. After the nutty smell started to come through and the butter turned golden, I added in the marshmallows into the mixture. I added about one third to one half of the pack at a time, simply because my pan couldn’t fit them all. This took a little bit of time, so you definitely have time to scroll through your Instagram feed while you wait.

    When the marshmallow mixture was hot and fully melted, I lined my baking pan with butter, followed by baking paper and another layer of butter. I mixed in about five and a half cups of Rice Krispies into the pan and stirred until the warm marshmallow mixture was just about evenly distributed.

    Using a wooden spatula, I transferred the entire thing to the baking pan, making sure to really press down firmly. After that, I put the treats into the fridge, letting them solidify for a few hours before cutting them into squares. 

    And voila, that’s it! I hope you guys enjoyed this week’s recipe and let me know if you end up giving these a try! 

    Tiffany xx


    • Approximately 5-6 cups Rice Krispies cereal
    • 1 bag of marshmallows
    • Sprinkle of salt
    • 1/2 cup unsalted butter, browned


    1. Line your chosen size of baking pan with baking paper and butter.
    2. In a pan over medium heat, melt and brown the butter until golden and nutty.
    3. Combine with the marshmallows and stir until completely melted.
    4. Add a sprinkle of salt if necessary (optional)
    5. Take the pan off heat and let the mixture cool slightly.
    6. Combine the mixture with the Rice Krispies cereal with a wooden spatula – add more or less according to how gooey or dry you prefer your treats to be
    7. Transfer to baking pan. Spread evenly and press the mixture into the pan firmly.
    8. Refrigerate for several hours before cutting into squares.



    Hi! It’s Tiffany again. Going off on last post’s banana theme, here’s another quick and easy banana breakfast recipe I think you’ll love.

    French toast is such an easy food to make. I rolled out of bed today craving this, so I decided to do a twist on the classic version by using 2 slices of sourdough in place of white bread.

    I started off by first creating my dipping mixture. I added the cinnamon, egg, vanilla, and milk together in one bowl. I then dipped the bread slices into the mixture and lay them onto a large pan over medium heat. When they turned brown and started to smell delicious, I took them off the heat and embellished them with slices of banana, whipped cream, maple syrup, and another sprinkle of cinnamon – anything you like!


    • 1 large egg
    • 1 tsp vanilla extract
    • 1/2 cup milk
    • 2 slices sourdough bread (brioche or challah can be used as substitutes)
    • 1 medium ripe banana
    • Whipped cream
    • Maple syrup


    1. Whisk together the egg, vanilla, milk, and cinnamon.
    2. Prepare a pan over medium heat with cooking spray.
    3. Dip sourdough slices evenly into the egg mixture, making sure to coat both sides.
    4. Cook bread slices on the pan, flipping after it gets golden brown.
    5. Transfer to a plate, and top off with whipped cream, maple syrup, and sliced bananas.



    Hi everyone! I’m Tiffany. On this website, Sharon and I are going to be posting lots of yummy food recipes and we hope you love them as much as we do!

    One of the first things we baked were these fluffy banana chocolate chip muffins. These are so easy to make and (relatively) healthy to eat as well. They don’t take that much time to bake and they're great for both sharing with friends and family as well as for grabbing when you're on the go in the morning.

    The first thing we did was preheat oven to 350 degrees (approx 180 degrees Celsius) and lined a 3x4 non-stick muffin baking pan with butter. We then measured out the accurate amounts of ingredients according to the recipe that we were following, but our new version includes quite a few alterations and improvements.

    Although the original recipes (a combination of http://www.epicurious.com/recipes/food/views/banana-chocolate-chip-muffins-101020 and http://www.food.com/recipe/banana-chocolate-chip-muffins-19424) didn’t call for this, we decided to brown the butter before adding it to our dry ingredients. Browning the butter takes a little extra effort but it really makes so much difference in flavour. We melted it in a pan over the stove and whisked until brown specks started to form. We then took it off the fire.

    While waiting for the butter to cool, Sharon and our guest-of-the-day Jonathan mashed the banana in a bowl with forks.

    After that, we mixed in the egg, milk, flour, baking soda, sugar, vanilla extract, and salt.

    After folding in the chocolate chips, we then dished out equal amounts of the batter to the muffin pan, filling them up approximately 3/4 of the way. We also sprinkled a few more chocolate chips on top for the aesthetic, as well as some more light brown sugar to achieve a light golden top.

    We had a bit of batter left to spare, so we repeated this process twice to yield about 20 muffins in total. We popped each batch in the oven for about 18 minutes at first, inserting a toothpick into the centre of a muffin at that point to check whether they were fully done. This part really just depends on what kind of oven you have, so I always play it safe and set the timer for a few minutes less than necessary. Overcooked muffins definitely aren’t what we want to go for.

    And that’s it! Look at how satisfyingly those muffins were rising. This was the final product. If any of you try this, feel free to comment how these muffins turned out for you!


    • 3 ripe bananas, mashed
    • 1 large egg
    • 1/2 cup milk
    • 1/3 cup white granulated sugar
    • 1/3 cup light brown sugar
    • 1.5 cups all-purpose flour
    • 1.5 tsp baking soda
    • 1/2 tsp vanilla extract
    • 1 stick unsalted butter, browned
    • 3/4 cup semi-sweet chocolate chips
    • Sprinkle of salt
    • Light brown sugar to sprinkle


    1. Preheat oven to 350 degrees (180C).
    2. Lightly line a 3x4 non-stick muffin pan with butter.
    3. In a pan, whisk the butter until brown specks form.
    4. In bowl, mash bananas with fork.
    5. Mix in egg, milk, granulated sugar, flour, baking soda, vanilla extract, salt, and brown sugar.
    6. Fold in chocolate chips.
    7. Spoon equal amounts of batter into muffin tin. Top off muffins with a few more chocolate chips each.
    8. Bake 18 minutes or until toothpick inserted in centre comes out clean.
    9. Allow to cool slightly in pan, then move muffins to wire rack.
    10. Repeat process for leftover batter.