My Sprouts Look Muddy

Because it’s winter and I like fall vegetables and why have brussels sprouts never been a part of my childhood? Clearly I have to eat ridiculous amounts of it to make up for lost time.

+ 4 cups brussels sprouts
+ 1 tbsp + 1 tsp balsamic vinegar
+ 1 tbsp olive oil
+ 3 tsp maple syrup
+ Salt and pepper to taste
+ Garlic to taste
1. Preheat oven to 400 F.
2. Wash and chop brussels sprouts in half. Put in oven-safe dish.
3. Mix with 1 tbsp vinegar, 1 tbsp oil, salt, pepper, garlic to taste.
4. Roast in oven at 400 F for 30 mins, mixing again at 15 mins.
5. Remove from oven. Mix with 3 tsp maple syrup and 1 tsp vinegar.
6. Add additional seasonings if desired.

Calories: 340cal

I had the entire baking dish full of sprouts for my nighttime snack / fourth meal and went to bed happy and extremely full and extremely proud of myself.


Worryingly Speckled Muffins

This makes, like, Top 3 of all my summer creations. That’s all I’m going to say. They are OBJECTIVELY good. This makes 6 muffins / cupcakes of about 2 cm diameter each.

(Modified from this recipe.)

+ 1 banana
+ half avocado
+ half-ish carrot
+ 2 tbsp butter
+ 3 tbsp sugar
+ 3 tbsp stevia (or sugar)
+ 1 egg
+ 1 cup flour
+ 1 tsp baking powder
+ 1 tsp vanilla extract
+ 2 tbsp applesauce
+ 2 tbsp milk
1. Cream butter and sugar until fluffeh.
2. Beat egg. Mix in.
3. Mix dry ingredients (flour, baking powder, sugar etc.)
4. Add half of mixed dry ingredients, mix quickly.
5. Mash banana and avocado with applesauce. Grate carrot and mix in.
6. Add mashed fruits/veg. Add in remaining flour. Mix.
7. Bake in muffin tin at 175 Celsius for ~25 mins. Top may be lightly brown.

Calories: ~200 cal each.

I topped them with dried mulberries. Dried berries of any sort would probably go well with these. They’re not super sweet (hence a breakfast option, kinda like a scone?) and surprisingly filling. If you mashed the fruits by hand like me, you’ll find specks of green and yellow and orange when you bite into them…which was upsetting for my dad until I explained what they were. That was funny. Heh.

– Aims



Or glutinous rice cake, or nian gao (except this is super different from nian gao in Asia, so I like to think of this as a Westernized version). Anyway, it’s sweet and fragrant and chewy and slightly flaky/crispy on the top layer, and 1000% better than I thought it would be when I modified the bejeezus out of the original recipe here.

Working on a chocolate version, so I might as well write this down while that one bakes.

+ 1 cup glutinous rice flour
+ 1 egg
+ 1 tbsp olive oil*
+ 0.5 cup water
+ 3 tbsp stevia**
+ 3 tbsp sugar
+ 0.5 tsp vanilla or to taste
+ cinnamon powder to taste
1. Mix flour with water, add beaten egg and everything else and stir until not lumpy.
2. Pour into greased dish.***
3. Bake at 180 Celsius for ~40 mins, or until knife can be inserted and taken out clean.

Calories: 775 for entire recipe, makes about 12 small rectangles

* or other oil, I doubt that makes a difference

** stevia brands vary in taste. Also, you can substitute this with sugar

*** the one I used was 20cm x 13 cm, the mochi turned out ~1cm thick.

These were actually popular.

– Aims


Teethbreaking Applenana Tarts

If you have a kid who’s switching out baby teeth for adult teeth and refuses to get his teeth pulled, make these and demand them be eaten. (Then make sentimental jewelry out of said baby teeth.)

The middle part was worth powering through the crust for, but I personally like teethbreaking crusts. The baking times in this recipe have been reduced, so this shouldn’t be as bricklike. I think. Haven’t tried again.

Ingredients: Crust
+ 1 tbsp soy margarine*
+ 7 tbsp wheat flour
+ 1 egg white
+ 1 tablet sucralose**
Ingredients: Filling
+ 0.5 banana
+ 1 tbsp applesauce
+ Optional: tiny apple slices
1. Mix all four ingredients for crust. Dough will be very sticky.
2. Grease cupcake tin. Divide dough into three balls.
3. Press dough into tin, forming cup shape. (Wet hands to prevent dough from sticking to you.)
4. Bake at 175 Celsius for 10 mins mid-oven, 10 mins at the bottom. Crusts should be solid.
5. Mash half banana with applesauce, scoop into crusts.
5.5. Add layer of sliced apple for decorative and/or bake control reasons.
6. Bake at 180 Celsius for 10-15 min at the top layer of the oven (or until apple slices are dry.)

Calories: 120 per toothbreaking tart.

* Or butter of your choice. Feel free to double. Or triple. Whatever.

** Hammer it until it becomes a fine powder. Alternatively use 1-3 tbsp sugar to taste.

I’ll probably try again with these new baking instructions, but the old product was still edible (if charred around the crust edges). But really, I’d rather just make apple crumble. This is too much work.

But, like, not bad, considering I basically winged it.

– Aims


Identity Crises Cupcakes

(This recipe was created by horribly mutilating this one from How Sweet It Is. Thanks.)

I felt pretty confused eating these because it felt like I was eating Bika Ambon or Kuih Apam or even Longevity Cake instead, neither of which I have had in many years. Of course, these similes are wasted on you if you’ve never had any of these things.

TL;DR they feel like steamed/sticky kueh and not normal cupcakes, but they’re not bad.

+ 1 egg white
+ 1 tbsp sugar
+ 2 tbsp applesauce
+ 0.5 tsp flavoring of choice*
+ 1.5 tbsp almond milk**
+ 1/4 cup flour
+ 1/4 tsp baking powder
+ pinch of salt
1. Preheat oven to 175 Celsius or 350 Fahrenheit.
2. Beat wet ingredients, then add dry ingredients and beat until not lumpy.
3. Pour equally into two lined cupcake crevices.
4. Bake for about 15 minutes.

Calories: 115 each. Makes two cupcakes.

* **Notes: The original recipe called for 1 tsp vanilla, but I wanted pandan cupcakes. So I used 1 tsp pandan extract, and it was like being punched in the face with it. The way I like it. Also, substitute with milk of choice if you don’t have almond milk.

All things aside, flavor and consistency was satisfactory. Feel free to double on amount of sugar – this wasn’t so much sweet as fragrant? I’ll probably try with stevia or sucralose sometime if I get over the aftertaste. Lastly, I highly recommend either smearing the cupcake liners with oil (at your own risk) or letting them cool completely before eating. I had to eat a layer of cupcake off the first liner at the cost of my dignity, but the one I had next morning (i.e. just now) peeled off like a healthy cupcake liner should.

– Aims



Cake So Bitter It Hates You

(Adapted from this recipe, at Foodie Fiasco. That blog is pretty amazeballs.)

This is also my favorite thing right now, whatever that says about me. If you like ridiculously dark chocolate, you’ll probably like this. In fact, I think all the non-chocolate ingredients in this recipe exist only to keep the chocolate bits stuck together, otherwise you’d just be snorting cocoa.

+ 3 tbsp unsweetened cocoa powder
+ 2 tbsp cinnamon applesauce
+ 3 tbsp almond milk
+ 1/4 tsp vanilla extract
+ 1/4 tsp baking powder
+ 1 egg white
1. Preheat oven to 190 Celsius or 375 Fahrenheit.
2. Mix ingredients in listed order, adding egg white when well-mixed.
3. Pour into baking dish of choice*.
4. Bake for 20-30 mins, depending on baking dish.

Calories: 100

*Note: I’ve made this with two different dishes. One was 20cm diameter, and the batter became 0.5cm thick. It was dry and probably a tiny bit burnt, not that that made a difference. The one I’m using now has a 9cm diameter, and the batter became 6cm thick. The top is beautiful, but the bottom is too wet. I’m working on that.

Also, I don’t own a microwave. The last time I tried to use one, they had to evacuate the building.

If you want to skimp on the baking, figure that out yourself.


The layout makes them look like boobs. There, I said it.

– Aims