Raspberry Sea Salt Brownies

Those of you who know me are well aware of my long-time love affair with raspberries and baked goods. So much so that my husband gets to share the dubious honour of being co-namesake for one of my absolute favourite recipes (Rizberry Cheesecake recipe plug).

So, as I sit here, slowly working my way through a slice of these brownies and binge-watching This Is Us (omg Milo Ventimigliaaaaaa), and well, really trying to stay zen about the upcoming busy period at work... I thought, let me lose myself in this for a bit. Here you go, a super easy, super rewarding recipe for Raspberry Sea Salt Brownies. Don't skimp on the sea salt, trust me on this.

Raspberry Sea Salt Brownies

  • 200g dark chocolate, chopped
  • 100g milk chocolate, chopped
  • 240g unsalted butter
  • 2 cups packed light brown sugar
  • 3 large eggs
  • 1 cup all purpose flour
  • 1/2 tsp fine sea salt
  • 1/2 cup cocoa powder
  • 170g fresh raspberries
  • 1/2 tsp sea salt flakes (for sprinkling)

  1. Preheat the oven to 180C and line an 8x8 inch baking tin with parchment paper
  2. Melt the chocolates and butter together, either in the microwave or in a double boiler. Once melted, remove from heat (if over a boiler), and stir in the sugar until just wet
  3. Whisk in the eggs and then sift in the flour, sea salt and cocoa powder and fold until just combined
  4. Fold half of the fresh raspberries into the batter, then pour into the prepared tin and scatter the remaining raspberries on top. Sprinkle the 1/2 tsp sea salt on top and bake for 60 minutes. 


Upside-down Orange Almond Cake

One of my colleagues sells fresh fruits that he sources from his various contacts at the market, and when he recommends a specific produce to me I always say yes cos I know they'll be amazing. So last week when he told me he had Cara Cara oranges in stock, I said "how many?". Fast forward to the weekend (after I've had quite a few fresh slices as well as OJ), I still had a lot left over.

So I went on a bit of a baking binge over the last 24 hours, and made not one - not two - but three different recipes featuring oranges! First of all, I'd like to share one of my dad's favourite afternoon tea treats:

Upside-down Orange Almond Cake
  • 2 cups almond meal
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 320g unsalted butter, room temperature
  • 1 1/3 cup caster sugar
  • 4 eggs
  • 3 tbsp natural Greek yoghurt
  • Zest of 2 oranges
  • A thinly sliced orange
  • 1 cup brown sugar
  • 1/2 cup butter 
  • 1/2 cup heavy cream
  • 1/2 tsp salt
  1. Preheat oven to 180C, and line a 9" springform tin with non-stick paper
  2. For the butterscotch: In a heavy saucepan, combine the butter and brown sugar over a medium-low heat until it turns into a sandy like texture, then slowly whisk in the cream and salt until the mixture thickens. Pour the butterscotch on the bottom of the prepared tin and line the bottom and sides with the thin slices of orange (starting in the centre and working your way around)
  3. For the cake batter: 
  4. Combine the almond meal, flour, baking powder and salt in a medium bowl and set aside. 
  5. Whisk the butter and sugar together in a large mixing bowl until light and fluffy, then beat the eggs in one at a time. Add the yoghurt and orange zest and beat until thoroughly combined, then fold in the dry flour mixture until everything is just wet. Pour batter over the orange slices, level, and pop in the oven for 60 - 70 minutes. 
  6. Remove from the oven and allow the cake to cool in the tin for about 10 - 15 minutes before upturning onto a wire rack to cool completely. 
  7. Serve with tea :) 
I also apologise for the lack of good-quality photoes but I realise that between my job and family obligations... I don't really have all the time I used to for setting up the perfect shots despite how much I want to. I feel that I keep using that as an excuse to not post anymore. I miss blogging, really, just the seemingly senseless activity of talking to myself. So I hope you guys don't mind... I just really love having this outlet.

Much love, hope you enjoy the recipe and cake!


Marriage and Meal Plans

R and I have been married for just about 5 months now, and I've got a massive blog post waiting to be finished on the actual wedding festivities (all about Malaysian-Muslim wedding customs and stuff), but I'm just trying to find time to sit down on a weekend afternoon and write, edit and the such.

So while I'm still very new to the marriage game, and have much to learn on living with another person whose emotions are not only affected but also affect mine, I do have a few early learning points. I'm not gonna share them here cos I don't feel I've earned the right to speak with any authority on the matter, though to be fair, I'm sure everyone has a different experience. The main thing I've learned really is that being with someone all the time doesn't mean not having time for yourself. I think R and I have been quite good at balancing ourselves so far, like we can be in the same room, on the same sofa, but still be doing our own things... just together. I like that.

Anyway, the purpose of this post was not to just muse about marriage, but rather to apologise to any readers and friends who keep asking me to post new recipes. I'm sure most of you have realised by now that I've shifted to doing a lot more savoury recipes since I moved into my own place last year; I also have less time to bake sweets and more need to cook actual meals for myself - and now, R. So it's a damned good thing I love cooking as much as I do.

So I'm just here to let you guys know that starting this week, I'm going to do weekly meal plans for 3 reasons:

  1. To plan my food intake (I seriously need to lose weight, dudes, I've put on 10kg since I started this job)
  2. To manage my own time better (quick meals for heavy work days, and full 3 course meals for easy peasy days)
  3. To minimise waste (better grocery planning means I buy less crap at the supermarkets and I waste less precious food every week cos I didn't use them)
I'll try to take good pics as we trot along, and will post meal plans, recipes and grocery lists when I can. I'm also really looking forward to doing this as I'm in need of a new personal project. 

x Nabs


Flourless Fudge Cookies

There are some days where you just need to bake or cook or create something tangible with your bare hands. On those days where you feel just plain old shitty, I find one of two things helps: making something in the kitchen, or re-reading Harry Potter and the Goblet of Fire (especially the QWC campsite scenes).

I haven't baked anything since the honey lemon poppyseed cake, but I'm happy to say I've cooked a lot and have at least also made more of an effort to try new savoury recipes. I'm still contemplating sharing those as they seem pretty basic, but whatever, this is my blog and my outlet, right? I'll write what I want, and hopefully what I write helps somebody else too.

This weekend was Father's Day weekend, so I cooked up a bit of a frenzy today. Made dad a lemon Victoria sponge trifle (cream and curd were too runny, so I stuffed everything into a trifle bowl and added more cream and curd), taught dad how to make his own beef burger patties (and hence had a bit of a burger party at home), and this last one was for myself... I made these little fudgy chocolate cookies that really bear absolutely no resemblance to any cookies I've ever made or had. They're little imposters; just pieces of fudge pretending to be cookies and therefore harmless.

They're easy enough to whip up, and I kind of freaking love them, so thought I'd put it up for my own safekeeping (sincerely doubt anybody still reads this blog considering my lack of discipline in updating it).

Flourless Fudge Cookies
Makes 30 large, hand sized cookies
  • 3 cups powdered sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/4 tsp salt
  • 5 large egg whites
  • 1 tbsp vanilla extract 
  • 1/2 cup semisweet mini chocolate chips
  • Sea salt flakes to top (optional)
  1. Preheat oven to 180°C and line 2 or 3 baking tins with parchment paper
  2. Combine the sugar, cocoa powder and salt in a large mixing bowl, then add the egg whites and vanilla extract. Stir to wet the ingredients, don't worry... it really is meant to be that sticky and tough to handle 
  3. Stir in the chocolate chips
  4. Dollop 1 tablespoon sized bits of the batter onto the tins, be sure to space them quite generously as these things will spread. (edit: upon tasting these again, I'd say add some sea salt flakes on top before baking to counter the sweetness) Bake for 8 to 10 minutes or until the tops are glossy and crack a little like in the photos 
  5. Remove from the oven and cool completely on the tins. Don't attempt to move them too early, they stick to the paper and you'll end up leaving half the cookie on the tin. Store in an airtight container