Category Archives: Baking: Sweets

Recipe: Cinnamon Scrolls with Walnuts and Sultanas

Made these for Hello Adelaide. First time baking more than 50 portions of anything and the pressure was so high because strangers would be eating my scrolls and that would have been different from my nice friends who have been deceivingly encouraging me and telling me that everything I make tastes good. LOL! Anyway I decided to add walnuts/sultanas to the original recipe this time. Was deciding between both so I took a vote at Coles and everyone said sultanas but YX didnt like sultanas so I made another batch with walnuts instead! :)

The only difference between the last recipe here: and the one I did this time were the added nuts/raisins so they were kinda fatter when I rolled them up and cut them up PLUS I got smarter and used muffin foils instead so there was less washing to do! :D Anyhow, I think this batch tasted equally good if not better with an extra crunch! :) My housemates were my official tasters and gave their approval before we let the other Singaporeans at Hello Adelaide try them!

Check out the walnuts in the layers!! I like.. :)

Recipe: Super Easy Apple Blueberry Crisp Crumble without Crust

We were supposed to head out for dinner when the girls came back but because they were tired from flying, I decided to bake something simple and easy so we could just pig out in front of the telly and enjoy :) Okay maybe it was not that easy because I did not have an apple corer so I had to do everything with just a knife. Hmmm Im not attempting this again without an apple corer the next time and I ran out of butter so I substituted with olive oil for some parts of the crumble. Glad it still turned out alright. Hope the girls liked it :)


1/2 cup all purpose flour
1/2 cup light brown sugar
1/2 teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cut into pieces/olive oil
1/3 cup old-fashioned rolled oats
1/3 cup chopped walnuts or pecans

5 Granny Smith Apples (peeled, cored, and cut into 1 inch chunks)
1 cup fresh blackberries or raspberries
Juice of 1/2 lemon
1 teaspoon lemon zest
3 tablespoons white granulated sugar

Preheat oven to 190 degrees. Place all the topping ingredients (flour, sugars, spices, butter, oats and nuts) in a large bowl and whisk until the mixture is crumbly and there are no large pieces of butter visible.  Set aside while you prepare the filling.

Place the apple chunks in a large bowl, along with the berries (if using) and lemon zest. Toss with the lemon juice and sugar.

Transfer to your prepared baking dish Spread the topping evenly over the apples.

Bake for approximately 30-40 minutes until the topping is golden brown.

Remove from oven and place on a wire rack to cool for about 30 minutes before serving or eat straight from the dish like we did! :D

Recipe: Dark Chocolate Nutella Truffles

I like shopping in markets. While other girls enjoy window shopping in malls and buying clothes, I’d much prefer going to markets and looking at different ingredients or types of foods. Love wet markets, love hypermarts, love supermarkets :) Put me in a cake shop that sells different cupcake moulds, egg separators, cake tins or apple corers, I can stay there for hours wishing I had the money to buy everything. Yes I am that uncool. But I like being uncool… Anyhow today I found cheap eggs in Central market! The prices of eggs are very wide ranged in Adelaide. They can go as high as $5 for a small carton of 6 (free range) and everyone knows that the cheapest is $2.80 in O Connell’s Butchery. But today I found $2.40 for a carton of 12 at Koreana Grocery! Naiseee okay now everyone must be thinking I am uncool and cheap so I should shut up and proceed to talk about Nutella truffles instead! :D

The ingredients:
1 cup dark chocolate chips
4 tblsp of nutella
1 tblsp of honey
4 tblsp of cream cheese

To roll:
Cocoa powder
Icing sugar
Rainbow chocolate bits
White chocolate

Depending on the size of the chocolate balls that you roll, you can make up to 15 with this recipe! :)

Melt the dark chocolate chips in a microwave, stirring every 30 sec (If you do not like your chocolate too dark or bitter like me, throw in a couple of white chocolate squares)

Blend the cream cheese and honey before adding the nutella to the mixture and mix with a spatula

Add the melted chocolate to the bowl and blend until everything combines. Chill in the refrigerator for 30-40min and the mixture should be set enough for you to pick up and roll into balls

Meanwhile, prepare the coatings that you want and have fun rolling! :)

If you like your truffles to have a harder coating, melt some white chocolate or compound chocolate over hot boiling water but be careful to not let your chocolate burn!

Drop the chocolate balls in to coat and take it out as soon as possible before the heat from the melted chocolate melts the filling. Put the coated chocolate ball onto baking paper and it will cool to form a hard shell over. Warning: this makes the truffles super super sweet so think twice before you coat it ;) If not..enjoy!

Happy Valentines’ Day dear girls.. :) This is for you!

Anyway I had some pretty amazing Viet food today in Regency Park. Will be back to blog about it soon :)

Take my hand and we’ll make it
We’re half way there – Livin’ on a prayer :)

Recipe: Baby Cinnamon Sticky Rolls

I had a craving for Simply Bread’s Sticky Bun.. Everyone who grew up in the west or studied around there would have known Guthrie House and definitely tried Simply Bread’s famous Sticky Bun made up of cinnamon, brown sugar and soft bread. Major yums :) Anyway I decided to attempt to make it and it turned out better than expected! Though of course a far cry from Simply Bread’s because my pastry was crisp instead of soft so I guess that gave it a different twist.  Could not really find a single recipe I liked so I combined a couple I found online and made this my own! So here it goes :)


(Makes 24 small rolls)

To make your own dough:
1 cup all-purpose flour
1 tsp. baking powder
¼ tsp. salt
¾ cup heavy cream


2 sheets of puff pastry sheets, each sheet cut into 2 pieces

For the filling:
2/3 cup brown sugar, packed
1 ¼ tsp. cinnamon
3 tablespoons unsalted butter, at room temperature

(If you choose not to make your own dough, you can ignore the first 4 ingredients and simply use ready made puff pastry, I did one batch of my own dough and used the puff pastry for the remaining brown sugar/cinnamon mixture)

Preheat the oven to 200 degrees. In a medium bowl, stir together brown sugar and cinnamon. Set that aside.

Smear softened butter all over the surface of the dough. Sprinkle the brown sugar-cinnamon mixture evenly over the butter. Starting at one end, roll the dough up into a tight spiral.

I had cut each pastry sheet into 2 and each sheet can make 6 rolls

To make the rolls ‘sticky’, combine 3 tablespoons butter and 2 tablespoons brown sugar, mix well. Divide this mixture between the bottom of each of the muffin cups in your tin. Place each roll that you had cut earlier, spiral side up, into a muffin cup.

Bake for about 20-25 minutes or until the sticky buns are golden brown

Leave the rolls in the tin to cool then scoop them out gently. The brown sugar/butter makes an amazing glaze that holds the roll together :)

One of my best tries yet :)