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


Actually Edible Apple Crumble

HUGE SUCCESS! Edible for people with normal standards (*most things are edible to me. Like my own cooking). I’ve been having this for breakfast two days in a row now, which really says something considering my laziness and the fact that this takes an hour of my life to make.

(Recipe modified from this post.)

Ingredients (Version 1):
+ 1 chopped apple
+ 2 tbsp almond milk*
+ 0.5 tsp vanilla
+ 0.5 tsp cinnamon
+ 1 tbsp greek yogurt
+ 2 tsp sugar
+ 3 tbsp quick oats**
+ 2 tsp flour
+ 1 tsp melted soy margarine
Instructions (Version 1):
1. Mix first six ingredients together and toss.
2. Mix last three ingredients together.
3. Combine and mix all ingredients.
4. Bake at 175 Celsius for 25 mins.***
5. Bake at 195 Celsius for 5-10 mins.
6. Leave in oven for 10 mins.

Calories: 235

* Or milk of your choice

** Add more to preference, I take no responsibility

*** Note: I used a 20cm diameter ceramic baking dish.

Ingredients (Version 2):
+ 0.5 chopped apple
+ 0.5 sliced banana
+ 0.5 tsp vanilla
+ 0.5 tsp cinnamon
+ 1 tbsp greek yogurt
+ 1 tsp stevia (substitute sugar)
+ 4 tbsp quick oats
+ 2 tsp flour
+ 1 tbsp applesauce
Instructions (Version 2):
1. Mix first six ingredients together and toss.
2. Mix last three ingredients together.
3. Combine and mix all ingredients.
4. Bake at 175 Celsius for 25 mins.
5. Bake at 195 Celsius for 5 mins.
6. Leave in oven for 10 mins.

Calories: 200

For some reason this second version became slightly too brown/charred when baked at ~200 C for 10 minutes, so 5 should probably do the trick.

Either way, this is parent-tested and approved to the point where they ate it voluntarily, which happens almost never.

TL;DR will not regret, this is good, do it now.


– 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