Save a Boyfriend for a Rainy Day

Very Naugthy Peanut Butter Brownie

Ok, I know, I know.. My title is very controversial.. But you need not to put malice and take it too literally because I’m a very loyal partner..and um, I’m an attention seeker.. I want you to read my blog. Now. Haha *smug* Joking aside, my header simply means that you should consider saving at least two recipes, whether it’s your all-time faves or two of your best recipes, so that when you’re asked by your future in-laws or your partner’s friends or your mother’s colleagues that you bake for them, you know what to prepare. And you know, all of us have our random drama moments and those times when we just want to slouch on the couch all day, sob, and eat our favorite food.

Two of my favorite quick bakes are my Chocolate Chip Cookies and my Classic Brownie Squares. I have had those moments where my brother would ask me if I baked a batch of cookies. And I am happy to share that it’s one of those times that inspire me a lot.. It’s just so inspirational and magical and flattering; you know, it’s like that feeling that you feel when your crush asks your friend where you are, in a party that you weren’t able to attend. Something like that.

Yeah, apart from all of that, it’s just cool to have something that you enjoy doing (baking).

Anyway, to those who keep on sending love messages and those who spoil me a lot with the beautiful remarks, this post is for you guys! Thou shalt name thy Resurgence Post. Told ya I’ll find time to bake! 😉

My game plan was to bake a very nutty Revel Bar but then I forgot to put melted chocolate into my batter. Shame. I baked peanut butter brownie squares instead and due to my love for nuts, I put lots and lots of almond and cashew nuts; now let’s be creative and let us name it a One-Bowl Very Naughty (Nutty) Peanut Butter Brownie Squares. That is one loooong name. Artsy.

Dry ingredients

My One-Bowl Very Naughty Peanut Butter Brownie Squares only need the simplest dry ingredients (See above photo) and wet ingredients, which are eggs and vanilla extract. Easy peasy.


I just mixed and mixed and mixed and mixed (that’s why I over mixed), poured the batter into the sheet pan, and placed it in the oven.


Tadaaa! Just the lovely result of one of my experiments. I shall post the recipe soon. 😉

One-Bowl Very Naughty Peanut Butter Squares

Because I’m very naughty, and I want my squares to look naughty, I drizzled it with the naughtiest chocolate ever, melted Hershey’s Milk Chocolate. Naughty!! Haha

I know what you’re thinking. No. Who are you calling naughty?! Of course not. I’m not naughty. Jeeez. You’re naughty.

Anyway, enough of all the naughtiness. I enjoyed baking again and making this post, and I hope you continue to read my blog. And before I forget, it’s Tuestos Day tomorrow! Don’t miss it and get posted!

Toodles!! xo


With love, Mia




Hello, Lovies!

It’s Tuesto day, today! Read up, follow my tips, share it to your fellow baker friendsies, and make a rainbow! 😉

When Mixing:

  • To prevent over mixing, stop when all flour is fully incorporated. And by that, I mean, there are no streaks showing up.
  • Salt always balance the taste of pastries. Can you imagine that sweetness and saltiness and chocolatey-ness in a chocolate cake? Yummers! So I advise you to include salt in your recipe.

Wet Ingredients:

  • To bring the eggs to room temperature, soak it in a bowl of warm water for like 10 minutes or so. I learned this technique from my momski! 😉
  • To bring the butter to room temperature quickly, slice it into cubes and set aside for about 5 to 10 minutes.
  •  No buttermilk? You can’t find it in the grocery? There’s no need to frown! You can substitute buttermilk and make your own if you don’t have any. Check out the substitution recipe here.

…and that’s all folks. Show’s over.. Mehh not really haha

‘Til next week! Get posted for the next Tuestos!



with love, Mia


First Tuesday Tip-Off! (Tuestos)

Hey, Lovies!

How have you guys been doing? Last week was a blast! I am very overwhelmed by the welcome messages and the response of the community here in WordPress. I have been receiving so many flattering comments about this site, the posts, and the like, soo thank you all for the sweet, sweet messages!

As said in last week’s post, today is the official start of my Tuestos! Below are some bits of advices that I always find useful whenever I bake.

Since it’s just my first, It’s good that I start with the basics..

Dry Ingredients:

  • Make sure that you always sift your dry ingredients, as this will separate or make the lumps finer.

Wet Ingredients:

  •  It is always better to use room temperature butter. Make sure you get it out of the refrigerator more or less than 25 minutes before you start baking. Learn from my mistake! I learned the hard way. ;( I had to discard my chocolate buttercream icing just because I forced the cold butter. My icing resulted to having a rough texture (baby lumps?) I can’t even describe it. It was horrible and had to let it go. Whoopsie
  • .. And speaking of, ALWAYS (and when I say always I mean 99% of the time) use UNSALTED butter –especially in making icing, unless otherwise your recipe calls for salted butter, or if you’re used to using it and you know how to balance the taste.

It’s crazy how fast time flies. It’s such a cliche, I know, but it’s simply the truth. More than nine months ago, I was just starting to bake and now, I’m already giving tips to people who love baking as much as I do.

I remember when I was just starting to bake, my thursday (the only day I don’t have class) and sunday routine would always be like: Look for recipes online, dress up, go to the grocery, get home, dress up again –change clothes to kitchen attire, rinse all the tools I’m going to use, dry it all up, and bake (soo impractical, oops). Every time I wait for my cookies / cake to be done, I would always read forums and other related stuff, or go to the food blogs that inspire me the most. It’s crazy how I was able to balance all the baking and the studying and being the best daughter that I can be.

This event in my life is just so fulfilling and I feel so happy that I am able to share the tips that helped me along that nine months.

Haha, I’m such a happy bee!! Now I’m out of words (oops). Haha, that’s about it for now, I guess, keep posted lovies!



with love, Mia


Summer Hiatus


It’s been a long, long while and I haven’t baked a single cookie or whatever for this month. It’s too complicated to explain. I have been busy helping out my mom in the biz and working part-time in my school. As some of you may know, I have transferred all my posts from another site to WordPress (here) and now, I’m in the progress of beautifying the site. I’m stuck with my site header though but so far, so good.

For now, while I won’t be able to post photos and recipes as I can’t, in any chance (I wish I can explain it well) bake, I will be putting up another page in this site. And guess what’s in it.. Tips and facts that I always find useful when I bake. I know I am not a professional baker but I have my ways and I have good and very helpful stuff to share to y’all. Everything will be based on my experiences.

Make sure you drop by and check the new page 😉

Cheers for a living blog! Haha


with love, Mia


Classic Brownie Squares


1/2 cup butter
1 cup sugar
1 tsp. vanilla
2 eggs
1/2 cup cocoa, unsweetened
3/4 cup all purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
3/4 cup chopped nuts


1. Preheat oven to 200C

2. In a large bowl, cream butter and sugar and beat until well incorporated. Add vanilla and eggs, beat until light and creamy. Add cocoa, mix well.

3. In a separate bowl, mix all the dry ingredients: flour, salt, and baking powder. Stir, then add half a portion to the creamed mixture. Stir again then add the other half, mix until fully incorporated. Add chopped nuts.

4. Spread the batter into the floured/buttered/lined baking pan.

5. Garnish with more nuts on top then place the pan into the oven and bake for 8 to 11 minutes.


My Chocolate Chip Cookies


2 1/2 all purpose flour
1 tsp. baking soda
1 tsp. salt
2 sticks butter
1 3/4 cups sugar
2 eggs
1 tsp. vanilla
2 cups dark chocolate chunks


1. Preheat oven to 180C.

2. In a bowl, mix flour, baking soda, salt. Set aside. In another bowl, cream butter and sugar. Then add eggs 1 at a time. Add vanilla.

3. Mix a half of the dry mixture to the wet mixture and when fully incorporated, add the other half. Stop mixing if you see only little flour left then stir in chocolate chips. Let sit for about 10 mins.

4. Using your hands or an ice cream scooper, drop dough balls to the baking pan lined with baking paper

5. Place the baking pan into the oven and bake for 8 to 15 minutes.