Oreo Cream Cheese Brownies – Delishar


Fudgy dark chocolate brownie with a beautiful crackling top, filled with oreo cookies, a layer of cream cheese sits sandwiched in the middle, then topped with more oreo chunks. The combination is a match made in heaven! Sinful, yes… but oh so good!

Yes, it was worth every count of extra calories. Do not even think of using cheap chocolate when making brownies, because the main ingredient in brownie is the chocolate. And you are going through the trouble to make it, why not treat yourself to some good chocolate?

I can’t stress this enough, when working with flour, make sure not to overmix. We are making brownies, not kueh. Do allow the brownie to cool down and chill so that the cream cheese layer sets before cutting and serving. Keep in an air-tight container, and refrigerated after cutting. These brownies will last 7-10 days that way, if it not all gone the next day of course. 🙂

Cookies and Cream Brownies


Makes a 8×8 pan


  • 15 pieces oreo cookies cut into smaller pieces
  • 3/4 cup all purpose flour
  • 2/3 cup sugar
  • 170 g dark chocolate 60/70% couverture
  • 1/2 cup butter softened
  • 2 large eggs
  • pinch of salt
  • 1 tbsp vanilla extract
  • 1 tsp instant expresso powder

Cream Cheese layer

  • 1 block 8oz cream cheese room temp
  • 1/3 cup sugar
  • 1/2 tsp vanilla extract
  • Preheat oven to 175C.

  • Line pan with aluminium foil and lightly grease pan.

  • On a bain marie / double boiler, melt chocolate and butter. Whisk until smooth.

  • Allow to cool for 5-10 minute.

  • In a clean mixing bowl, melt cream cheese and sugar over a bain marie.

  • Whisk till cheese is smooth, remove from heat, then whisk in vanilla extract until combined.

  • Now your chocolate mixture should be cool enough. Add eggs, espresso powder, vanilla extract, salt, and sugar. Whisk until very well combined

  • Add flour, and 3/4 of the oreo pieces. Mix till just combined. Careful not to overmix!!

  • Pour half of the brownie mixture into the pan. Use a spatula to carefully spread it out evenly.

  • Next, slowly pour in the cream cheese mixture and even out the top as much as you can.

  • Pour in the remaining half of the brownie mixture, and sprinkle the reserved oreo pieces over the top.

  • Bake for 30-35 minutes until top of the brownie is set.

  • Allow to cool completely in pan.

Cover pan with aluminium foil and chill for at least 1 hour before cutting, this ensures that the cream cheese filling is set. We don’t want a gooey cream cheese mess now do we? Do not cut the brownie when it is still hot/warm.
Serve with a glass of milk and enjoy!

Adapted from averiecooks

Bon appetit!!

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Cream Cheese Brownies – Delishar

What is it about cream cheese and chocolate that goes so well together? On it’s own, they both already won the hearts of many. Put them together, and they are just simply irresistible! Oh, and those pretty swirls atop the cheesecake layer are just so mesmerizing! I can stare at it all day, if I have the time that is. 

Sometime back I shared a Red Velvet Cheesecake Brownie, which has always been a hit at all the parties I brought it to. Even my helper has requested for me to make it for her parties a couple of times. This is a richer, more decadent version of the Red Velvet Cheesecake Brownies. It has a denser texture, and definitely loaded with more cocoa goodness as compared to the former.


This time round, I baked 2 trays for the husband and I to share with co-workers respectively. Once again, this recipe did not disappoint! It’s a relatively easy bake, although the swirling can appear to be tricky. It is better to under-swirl then to over do it. Which is the problem in most cases. I like using the back of a knife to create those swirls, sometimes engaging the help of a toothpick to ‘branch’ out on some more stubborn batter. 


Cream Cheese Brownies


Makes a 8×8 inch pan


  • 2/3 cup 85g plain flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 170 g semi-sweet chocolate I used 60% cocoa
  • 1/2 cup butter 115g unsalted butter
  • 3/4 cup 150g sugar
  • 1 tsp vanilla bean paste/extract
  • 3 eggs

Cream Cheese Mixture

  • 1 block cream cheese 226g, soften
  • 1/3 67g cup sugar
  • 1 egg
  • 1 tsp vanilla bean paste / extract


  • Preheat oven to 160C.

  • Line a 8×8 inch pan with aluminium foil, then spray with baking spray.

  • Melt butter and chocolate in a microwave safe bowl for 30 secs.

  • Stir, then melt at 10 seconds blast if not melted yet.

  • Mix in sugar, and allow to cool for 5 minutes.

  • Beat in eggs one at a time.

  • Change to a wooden spoon or spatula, and mix in flour until batter is glossy.

  • Reserve 1/4 cup batter, then pour the rest into the prepared pan.

  • Layer the cream cheese batter on top of the brownie.

  • Drop dollops of reserved brownie batter on top of the cream cheese mixture.

  • Use a skewer or back of knife to create swirls.

  • Bake for 50 to 60 minutes, or until moist, fudgy crumbs adheres to skewer when inserted.

  • Cool in pan for 5 minutes, then remove from pan to cool on cooling rack.

  • Allow to cool completely and chill (if you have the time) before slicing into it.

Cream Cheese Mixture

  • In a double boiler, melt cream cheese and sugar together.

  • Remove from heat, allow to cool for 5 minutes.

  • Mix in egg and vanilla extract, until combined.

I skipped the double boiling step of the cream cheese, and just whisk the cream cheese, sugar, egg, and vanilla together by hand. It works, but it was quite tedious. It’ll work better with an electric beater. Otherwise, melt your cream cheese as given in the directions above.
Adapted from Browneyedbaker

Cheesecake Brownie 1

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Carrot Cake with Cream Cheese Frosting – Delishar

Made this 3 weeks ago to celebrate the husband’s birthday. I actually got my heart set on making him a chocolate ombre cake with salted caramel frosting. Whenever I ask the husband what his preference will be, his answer will always be, “Everything is fine :)”. So I didn’t bother asking him what he wants this birthday and decided on the chocolate salted caramel cake. I mean, who doesn’t like chocolate AND salted caramel right?!

However, just 2 days before his birthday celebration, I casually asked if he would like me to bake him a specific cake. This time round, he said yes! He wanted a carrot cake. That changed the plan altogether! And I wasn’t prepared for the change…plus I couldn’t say no. So I started working, and searching for a recipe that will yield the type cake I know he will like. 

The next day I went out to get all the ingredients, and mentally go through the whole baking and decorating process. The plan was to keep the cake simple, create swirls with my off-set spatula, then top the sides of the cake with chopped walnuts. So on the day of the celebration, I baked the cake in the morning, frosted it, and decorated it as planned. 

carrot cake 4

As I was packing the cake in the box for storage, my youngest daughter came up to me. She asked what cake did I baked for daddy. I answered that daddy wanted a carrot cake, so I baked one for him. Peighton gave me a look with a little disappointment, then said,”But mom…A carrot cake must have carrots on top…”. That face and voice melted my heart! I told her that I’ll see what I can do. Of course I’m going to put carrots on top!

As the girls took their nap, I started working on the ‘carrots’. Coloured some left over cream cheese frosting with orange gel colour, snipped off the end the piping bag, and piped the carrot. Use constant pressure, pushing the tip in then continue doing that till the length u want, lighten pressure and pull off. The pushing in is what creates the ridges.  The carrot tops are made with Wilton Tip 67, and cream cheese frosting tinted with green food gel. The smile that I got from my girl’s face when she saw the carrots on top was priceless. 

This recipe yields the perfect texture of carrot cake. Moist, not overly sweet, and beautifully spiced. The cream cheese frosting adds nice tang that complimented the spiced carrot cake perfectly. I particularly liked the crunch from the walnuts. Enough blabbers, here is the recipe. 🙂

PhotoGrid_1443342289120 PhotoGrid_1443342516149

Carrot Cake with Cream Cheese Frosting


2 layers 6 inch cake

Carrot Cake

  • 250 g finely grated carrot
  • 1/4 cup chopped walnuts optional
  • 3/4 cup + 1 tbsp vegetable oil 195ml
  • 1/3 cup white sugar 67g
  • 1/3 cup brown sugar 74g
  • 3 eggs
  • 2 tsp vanilla extract
  • 1-1/2 cups + 2 tbsp plain flour 208g
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp nutmeg

Cream Cheese Frosting

  • 1 block 8 oz cream cheese 225g, room temperature
  • 1/3 cup butter 75g, room temperature
  • 1 tsp vanilla extract
  • pinch of salt
  • 2 cups powdered sugar 256g, sifted
  • Toppings for side of cake: 1 to 1-1/2 cup chopped walnuts

Carrot Cake

  • Preheat oven to 350F/175C.

  • Grease and flour 2 x 6 inch baking tin.

  • Sift together flour, cinnamon, nutmeg, baking powder, baking soda, and salt.

  • In your mixer, beat sugars and oil together.

  • Add eggs one at a time, then vanilla, and beat until smooth.

  • Add dry ingredients into mixer bowl, and beat until just combined.

  • Fold in grated carrot and chopped walnuts. Do not over-mix!

  • Divide batter into prepared pan, and bake for 25-30 minutes or until skewer inserted comes out clean.

  • Allow to cool in pan for 5 minutes, remove from pan to cool completely on wire-rack before frosting.

  • Level off the top of the cake before frosting.

Cream Cheese Frosting

  • Using your mixer, cream butter and cream cheese together until smooth and lump-free.

  • Add vanilla extract and salt.

  • Mix until combined.

  • Lower speed to low and gradually add in sifted powdered sugar.

  • Then increase speed to medium-high and beat until combined.

  • If too thin, add more powdered sugar, too thick, add milk tsp at a time.

  • If too runny, pop it in the fridge to chill before frosting.

Use the shaved cake and left over cream cheese frosting to make cake pops!
Adapted from Gimme Some Oven

carrot cake 1

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Red Velvet Cake with Cream Cheese Frosting – Delishar

A few days ago I shared a recipe for Carrot Cake with Cream Cheese Frosting, that I made for the husband’s mini birthday celebration. Standing in the background of the Carrot Cake picture is this super moist Red Velvet Cake. Why 2 cakes, you ask? Because we are actually a family of greedy cake eating monsters!

Well, that was my lame attempt to crack a joke. But I can certainly imagine my daughters being very tickled by that statement, and loving it at the same time. The truth is that we were celebrating 2 birthdays on that day. I invited my mother and brother’s family to come over for dinner and cake. In the conversation, my sister-in-law mentioned that it’s her helper’s actual birthday that day. So I told her that we will celebrate her birthday as well. 

red velvet cross section

Since I’m already making cream cheese frosting, for the carrot cake. I whipped up a double batch to be more efficient. Baking a red velvet was a no brainer because it’s an easy one bowl bake, and it goes so well with the cream cheese frosting!

Here’s a cross section of the cake. Just look at how moist the crumbs turned out to be! I should have pulled out my food processor to get finer crumbs for topping the cake. But having it like that adds a little texture, and a different rustic look to the cake. I had very good feedback for the cake that night. I’m not someone with a sweet tooth, but this cake is one that I will make over and over again. 

Red Velvet Process

Red Velvet Cake


Makes ONE, 2 layers 6 inch cake

Red Velvet Cake

  • 1 cup plain flour 128g
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp cocoa powder 14.25g
  • 3/4 cup white sugar 150g
  • 1/2 cup vegetable oil 120ml
  • 1 large egg
  • 1/2 cup buttermilk 120ml
  • 1 tsp vanilla extract
  • 1/2 tsp white vinegar
  • 1/4 cup hot coffee 60ml
  • Red food colouring as desired

Cream Cheese Frosting

  • 1 block 8 oz cream cheese 225g, room temperature
  • 1/3 cup butter 75g, room temperature
  • 1 tsp vanilla extract
  • pinch of salt
  • 2 cups powdered sugar 256g, sifted

Red Velvet Cake

  • Preheat oven to 325F/160C.

  • Grease and flour 2 x 6 inch round baking tin.

  • Sift together flour, salt, baking powder, baking soda, and cocoa powder.

  • In your mixer, beat sugar and oil until combined.

  • In another bowl, beat in egg, buttermilk, vanilla, and red food colouring.

  • Then add in coffee, and white vinegar.

  • Add 1/3 of the flour mixture into mixer bowl, then 1/3 of the buttermilk mixture.

  • Allow to mix after each addition.

  • Alternate until done, and just combined.

  • Divide batter into the 2 prepared baking tins.

  • Bake in middle rack for 30-40 minutes, or until skewer inserted comes out clean.

  • Allow to cool in pan for 5 minutes before de-moulding.

  • Cool completely on wire rack before frosting.

Cream Cheese Frosting

  • Using your mixer, cream butter and cream cheese together until smooth and lump-free.

  • Add vanilla extract and salt.

  • Mix until combined.

  • Lower speed to low and gradually add in sifted powdered sugar.

  • Then increase speed to medium-high and beat until combined.

  • If too thin, add more powdered sugar, too thick, add milk tsp at a time.

  • If too runny, pop it in the fridge to chill before frosting.

Level the cake layers before frosting, and save the crumbs as toppings.
Either blitz it in your food processor or crumble it with your fingers.

Adapted from Divas Can Cook

Red Velvet 3

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Bacon & Cheese Fries – Delishar

A couple of weeks ago, I was seriously craving some comfort food. As I walk down the aisle of the supermarket, the bags of crinkle cut fries were desperately calling out my name. Or at least that’s why I was delusionally hoping would happen. Thanks to the lack of self-control, my hand reached out for it and before I could stop myself, it was sitting comfortably in my shopping cart. I shrugged and and attempted to reason with myself, “Oh well, it’s already in there. Can’t put it back now. It’d be so cruel.”  

Looking into my shopping cart, the bag of fries looks kind of lonely amongst a bed of fresh fruits, and vegetables. It was kind of depressing being by itself as it obviously did not fit in. I sighed an made it my mission of find the bag of fries some friends to hang out with. I walked over to the chiller, grabbed a pack of apple wood smoked bacon, and a pack of white & red shredded cheese. Threw it in my shopping cart and smiled to myself, feeling pretty satisfied. The clique is formed and completed. I knew I had to hurry out to the check out line before I sink any deeper. And that was exactly what I did.

Back home, I started to feel a tad bit guilty. So I chose to bake the fries in an attempt to be ‘healthier’. The husband came home that evening, took a look at what was served for dinner, and his eyes instantly sparkled and a huge grin appeared on his face. With that, I didn’t feel guilty any more. We sat down and indulge that night. And shortly after our dinner, we headed to the pool to burn off some of the calories consumed. All in moderation. 🙂

Bacon & Cheese Fries


  • 200 g frozen crinkle cut fries
  • 1/2 to 3/4 cup shredded red and white cheddar cheese
  • 2 strips bacon cooked and crumbled
  • 1/4 tsp paprika
  • Salt and pepper to taste
  • 1 tbsp chopped spring onions
  • Cooking spray
  • Bake fries according to directions.

  • When it’s done, season and toss with paprika, salt, and pepper. (I transferred fries to large mixing bowl to toss with seasoning.

  • Return to tray or casserole, pack fries together, and sprinkle cheese on top of fries.

  • Return fries to oven, and allow cheese melt. This will take only a couple of minutes.

  • Remove from oven, sprinkle crumbled bacon and chopped spring onions.

  • Serve immediately.

You can prepare the fries however you like. Air-fried or deep-fried. I prefer to bake it.

Cheese Fries 1

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Red Velvet Cream Cheese Muffins – Delishar

I love making muffins, and I love red velvet even more. So this recipe is a win win for me. Plus, the crumble on top of the muffins is like the ultimate icing on the cake! Oh, the irony. The muffin turned out to be moist and fluffy, a delightful contrast to the crumbly cookie crumbles atop each muffin. The luscious cream cheese dollop in the middle of the muffin makes it so decadent, with the slight tanginess off-setting the sweetness of the muffin. 

1 red velvet muffin


To me, muffins are like cupcakes without all that fuss. I actually prefer it to cupcakes as I’m not absolutely fond of buttercream. Not that I dislike it; I can just do without it. Although this recipe takes a little more work as compared to my other muffin recipes, the efforts are well worth it. If you are also a fan of red velvet cakes, check out my Incredibly Moist Red Velvet Cake with Cream Cheese Frosting,  Red Velvet Bundt with Cream Cheese Glaze, and Red Velvet Cheesecake Brownie


Red Velvet Cream Cheese Muffins


Crumble Topping

  • 30 g castor sugar
  • 50 g all-purpose flour
  • 30 g unsalted butter diced into cubes

Cream Cheese Batter

  • 113 g brick-style cream cheese softened (lite is okay)
  • 1/4 cup 50g granulated sugar
  • 1/2 teaspoon vanilla extract

Muffin Batter

  • 1 1/4 cups 160g all-purpose flour
  • 1/2 cup 100g granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt or to taste
  • 1 large egg 60g
  • 1/2 cup 113g melted butter
  • 1/3 cup 80g buttermilk
  • 2 tablespoon 15g natural unsweetened cocoa powder
  • A few drops of red gel food colouring
  • Preheat oven to 190C.

  • Line your muffin tin.

Crumble Topping

  • In a medium bowl, add sugar, flour, and butter. Use your fingers to rub in the all ingredients until you get coarse crumbs. Set aside.

Cream Cheese Batter

  • In a separate medium bowl, combine the cream cheese, sugar, vanilla. Whisk by hand or beat with a handheld electric mixer until smooth. Set aside.

  • In a large bowl, add the flour, sugar, baking powder, salt.

  • Whisk to combine.

  • In measuring cup or bowl, whisk egg, melted butter, buttermilk, cocoa powder, red food colouring together.

  • Add the wet ingredients to the dry and stir just until moistened.

  • Batter should be thick and lumpy, do not overmix!

  • Divide muffin batter equally into each liner.

  • Dollop one heaping teaspoon of cream cheese mixture into the muffin batter.

  • Swirl with tooth pick.

  • Evenly sprinkle each muffin with the crumble topping.

  • Bake for about 17 to 19 minutes, or until a toothpick inserted in the middle comes out clean or with a few moist crumbs.

  • Allow muffins to cool in pan for about 5-10 minutes, then transfer to a wire rack to cool completely.

Muffins will keep airtight at room temperature for up to 3 days (or chiller), or in the freezer for up to 4 months.
Adapted from Averiecooks

Red Velvet Muffins 2

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Palak Paneer / Spinach Cottage Cheese (Gluten-free, Keto) – Delishar

Alongside Aloo Gobi, we would always order Palak Paneer when we visit an Indian restaurant. We love the combination of warm spices marrying with creamy spinach puree. It works so well as a dip for flatbread and as a saucy dish that goes perfectly with basmati rice. My husband and girls aren’t too fond of paneer, which means I get to have them all to myself. Win for me, I’d say. When we had our homemade Indian dinner, it was a no-brainer for me to make our own Palak Paneer (IG cooking story here). 

The struggle we usually have while dining out, especially when spices are involved is that most places aren’t able to truly tone down the spiciness level to suit the kids’ tolerance to heat. Most of the time, it’s too spicy for them even if the kitchen tried to tone it down a notch. 

The good thing is that home-cooking allows us to cater to our family’s preference and tailor the spices to suit the kids’ tolerance level. That way, everyone at home will be able to enjoy all the dishes. Cooking at home also saves us quite a bit of $$ as compared to dining out! Here’s how I made my Palak Paneer. 

Palak Paneer (Gluten-free, Keto)

Sharon Lam

Spinach puree:

  • 300 g Spinach
  • 1 green chilli , chopped & seeded (optional)

Spice mix:

  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp chilli powder (optional)
  • 1 tsp garam masala


  • 200 g paneer/cottage cheese or tofu
  • 1 small yellow onion diced
  • 1 tomato diced
  • 2 tbsp garlic ginger paste
  • 1/2 tsp cumin seeds
  • 1 bay leaf
  • 2 tbsp ghee
  • 1 tsp fenugreek leaves
  • Salt to taste


  • 2 tbsp Cream / coconut milk
  • Julienned red chilli
  • Julienned ginger
  • Bring a pot of water to boil, then blanch spinach for 30 seconds.

  • Dunk spinach in ice water to stop the cooking process.

  • Drain and transfer to food processor together with green chilli. Blend to puree.

  • In a pan, melt ghee and add cumin seeds to cook for 30 seconds.

  • Add onion, tomato, and bay leaf. Cook until soften.

  • Add garlic ginger paste and spice mix. Continue cooking until well blended.

  • Add spinach puree and mix to combine.

  • Season with salt to taste and add water to your desired consistency.

  • Allow to simmer on low heat for 5-6 minutes.

  • Then add the paneer or tofu and cook for another minute.

  • Garnish and serve.

Use tofu and coconut milk for dairy-free option.
Ghee is lactose-free but can be substituted with coconut oil.

Keyword cheese, delishar, easy, gluten-free, indian, keto, simple, spices, spicy, spinach, tofu, vegetarian

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