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Jump To Recipe Jump To Video This recipe started with a casual suggestion at work. After I made a Biscoff version of pay de queso and brought it in, one of my co-workers said, “What about a Milo version… with a Marie cookie crust?” That single sentence lived rent-free in my head for days. Milo, Marie biscuits, condensed milk, evaporated milk, it all felt way too logical not to try. So here it is: a Milo pay de queso that feels nostalgic, comforting, and slightly unhinged in the best way. Pay de queso itself has roots in Mexican home baking, often made with simple pantry ingredients like condensed milk, evaporated milk, eggs, and fresh cheese. It’s not the dense New York–style cheesecake people expect; it’s lighter, softer, a little custardy, and very forgiving. What I love about this format is how adaptable it is. Swap flavours, change the crust, adjust the sweetness, and it still works. Turning it into a Milo version felt like a natural extension of that spirit. This one leans into childhood comfort hard. Marie cookies bring that familiar biscuit base, Milo adds malty chocolate depth, and the combination of cream cheese and queso fresco keeps it from tipping into overly sweet territory. If you grew up with Milo or have a soft spot for retro desserts, this is absolutely worth making. It’s simple, low-effort, and weirdly impressive for something that comes together in a blender. Ingredients: (Make one 9" cheesecake) Marie Cookies, 200g Unsalted Butter Melted, 127g Evaporated Milk, 170g Sweetened Condensed Milk, 150g + More For Brushing Milo Preferably Australian, 50g + More For Dusting Eggs, 2 Cream Cheese, 115g Queso Fresco / Feta, 60g Sea Salt, Pinch Equipment: Blender Oven 9" Baking Dish Food Processor Directions: Prepare the crust Blitz the Marie cookies in a food processor until fine crumbs form. Transfer the crumbs to a baking dish and add melted butter. Mix until it looks like wet sand. Press the mixture into the bottom and slightly up the sides of the dish using a flat-bottomed mug or glass. Don’t worry about perfection — a rustic crater shape is totally fine. Chill in the fridge for at least 1 hour to set. Preheat the oven Preheat your oven to 190°C / 375°F. Make the filling Add evaporated milk, condensed milk, Milo, eggs, cream cheese, queso fresco (or feta), and a pinch of salt into a blender. Blitz until completely smooth and lump-free. Bake the cheesecake Pour the filling into the chilled crust. Place the dish in the oven and bake for 35–40 minutes, until the edges are lightly browned and the centre is still soft and jiggly. Remove from the oven and let it sit for 2–3 minutes. Finish and chill Gently brush the surface with a little condensed milk. Dust Milo powder over the top. Let it cool completely at room temperature. Chill in the fridge overnight to fully set. Serve Slice and serve the next day. Enjoy cold for the best texture and flavour. Creamy, cheesy and Miloey... Better any typical cheesecake... Recipe Video:

Jump To Recipe Jump To Video After making Ina Garten’s brownie pudding, my youngest daughter casually asked if I could make a matcha version. No pressure, right? But honestly, that question alone was enough to send me back into the kitchen. I already loved how comforting and dramatic the original brownie pudding was: crisp on top, molten in the middle. Turning it into something green, fragrant, and a little more bittersweet felt like a fun challenge. Matcha desserts have their own quiet history, rooted in Japanese tea culture, where matcha is traditionally whisked into hot water for tea ceremonies. Over time, it made its way into modern baking, cakes, cookies, tiramisu, and brownies, bringing that grassy, slightly bitter edge that balances sweetness beautifully. Pairing it with white chocolate softens the bitterness, while the addition of lemon zest lifts everything just enough so that it doesn’t feel heavy. This version keeps the same spirit as the original brownie pudding: rich, comforting, and unapologetically gooey in the middle. The strawberry jam glaze was a last-minute touch that surprisingly worked, adding brightness against the earthy matcha. If you’ve ever loved molten desserts or anything matcha-flavoured, this one’s worth making, especially if someone in your house casually requests it and you feel like showing off a little. Ingredients: (Serve 4) Unsalted Butter, 113g High Quality White Chocolate Preferably Callebaut, 60g Eggs, 2 Granulated Sugar, 50g Light Muscovado Sugar, 50g High Quality Matcha Powder, 20g Unbleached All Purpose Flour, 30g Pure Vanilla Paste, 1 TSP Almond Extract, 1/2 TSP Fresh Lemon Zest, 1/2 Lemon Strawberry Jam, For Glazing Flaky Sea Salt, For Garnishing Equipment: Oven Baking Dish (I am using Staub's Oval 1.1L Baking Dish) Stand / Hand Mixer Double Boiler Directions: Preheat the oven Preheat your oven to 165°C / 325°F. Set out a baking dish and a larger pan for a water bath. Melt the butter and white chocolate Place butter and white chocolate in a double boiler over low heat. Stir gently until fully melted and smooth. Remove from heat and let it cool slightly so it doesn’t scramble the eggs later. Whip the eggs and sugar In a large mixing bowl, whisk the eggs until foamy. Gradually add both sugars while whisking until the mixture becomes pale, thick, and glossy. Add the dry ingredients Add the matcha powder and flour. Whisk gently until fully incorporated. Scrape down the sides of the bowl to make sure nothing is hiding at the bottom. Add flavourings and fat Whisk in the vanilla paste, almond extract, and lemon zest. Slowly pour in the melted butter–white chocolate mixture while whisking continuously. Mix until smooth and uniform. Bake in a water bath Pour the batter into your baking dish. Place it inside a larger baking dish. Carefully pour hot water into the outer dish until it reaches halfway up the sides of the inner dish. Transfer to the oven and bake for 50–60 minutes, until the top is set and crisp but the centre still jiggles slightly. Finish and serve Remove from the oven and let it rest for about 2–3 minutes. Gently brush the top with strawberry jam. Sprinkle flaky sea salt over the surface. Let it rest another 10 minutes, then serve warm. I'm in matcha heaven... Recipe Video:

Jump To Recipe Jump To Video I kept seeing this recipe popping up on my TikTok feed: Ina Garten’s legendary brownie pudding. I couldn’t resist any longer, so I finally gave in and made it. The moment that crackly top gave way to a soft, molten center, I knew this was something special. It’s rich without being heavy, and that warm center feels like the perfect ending to any dinner, especially during the holidays. I did add a few touches of my own: some orange zest for brightness, a shot of amaretto for depth, and instant coffee to enhance the chocolate flavor. Ina’s version is already divine, but this little twist takes it to a new level. I am not bragging. It’s one of those desserts that feels fancy but secretly requires very little effort, which makes it even better in my book. You can get Ina's original recipe here . As for history, brownie pudding is one of those American classics that straddles the line between two icons: the brownie and the pudding cake. It’s believed to have emerged in the mid-20th century when home bakers began experimenting with self-saucing cakes. Ina simply refined the idea and gave it her signature touch: simple ingredients, big flavor, and a method that always works. If you’ve been scrolling past it like I did, take this as your sign to bake it. Trust me, once you try it, you’ll understand why it went viral. Ingredients: (Serve 4) Unsalted Butter, 113g Eggs, 2 Granulated Sugar, 100g Light Muscovado Sugar, 100g High Quality Cocoa Powder, 38g Unbleached All Purpose Flour, 30g Pure Vanilla Paste, 1 TSP Amaretto / Framboise Liqueur, 2 TBSP Fresh Orange Zest, 1/2 Orange High Quality Instant Coffee Powder, 1 TSP Flaky Sea Salt, For Garnishing Vanilla Ice Cream, For Serving (Optional) Equipment: Oven Baking Dish (I am using Staub's Oval 1.1L Baking Dish) Stand / Hand Mixer Sauce Pot Directions: Preheat Preheat the oven to 165°C (325°F). Melt the Butter In a small saucepan over low heat, melt the butter until smooth. Set aside to cool slightly so it doesn’t scramble the eggs later. Whip the Eggs and Sugar In a large bowl, whisk the eggs using a hand or stand mixer until foamy. Gradually add the sugars while whisking until the mixture turns pale and thick. Add the Dry Ingredients Add in the cocoa powder and flour. Whisk gently until no streaks remain. Add Flavorings Whisk in vanilla, amaretto (or framboise), orange zest, and instant coffee. Gradually pour in the melted butter while whisking until smooth. Bake in a Water Bath Pour the batter into your baking dish. Place it inside a larger dish and pour in hot water halfway up the sides. Bake for 50–60 minutes, until the top is crisp but the center still jiggles slightly. Finish and Serve Sprinkle flaky sea salt over the top immediately after baking. Let it rest for about 10 minutes before serving warm with a scoop of vanilla ice cream or just as it is. Perfect... Recipe Video:

Jump To Recipe Jump To Video This fried rice wasn’t planned for the blog at all; it was brunch for my daughter. One pan, leftover rice from the fridge, and whatever was already prepped. She took one bite, then another… and somehow finished two servings on her own. That alone felt like a sign this one needed to be written down. Fried rice, in many cultures, exists precisely for moments like this. Across East and Southeast Asia, day-old rice and leftover meats are transformed into something entirely new, not because it’s fancy, but because it works. Overnight rice fries better, leftover braised meat already carries flavour, and a hot pan does the rest. This version leans Japanese-adjacent with nori, shichimi togarashi, sesame oil, and a drizzle of mayo, but at its core, it’s still comfort food built from practicality. This is the kind of dish that reminds me why I love cooking at home. Not every meal needs to be a “recipe”, some of the best ones happen quietly, between holidays, for the people closest to you. If you’ve got leftover rice, a bit of meat, and a pan, this is absolutely worth making. Simple, forgiving, and genuinely satisfying. Ingredients: (Serve 1) Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Yellow Onion Finely Minced, 1 Sea Salt, Pinch Black Pepper, Pinch Garlic Finely Minced, 3 Cloves Overnight Cooked Rice, 1 Serving Sticky Teriyaki Tamarind Short Ribs Shredded Homemade , A Handful Teriyaki Tamarind Glaze Homemade , 1/4 Cup Egg, 1 Nori Flakes, A Pinch Shichimi Togarashi, A Pinch Toasted Sesame Oil, 1 TBSP Kewpie Mayo, For Drizzling Scallions Coarsely Chopped, For Garnishing Equipment: Wok / Cast Iron Skillet / Pan Directions: Please visit my " Sticky Teriyaki Tamarind Short Ribs " page for the recipe. Prepare the aromatics Heat oil in a wok or skillet over medium heat. Add the minced onion, season lightly with salt and pepper, and sauté until soft and translucent. Add the garlic and cook briefly until fragrant. Remove from the pan and set aside. Fry the rice In the same wok, turn the heat up to high and add the cold, overnight rice. Break it up with a spatula so there are no large clumps. Let the rice sit briefly against the hot pan to dry out slightly before stirring. Add the pork and glaze Add the shredded pork short ribs and some of the teriyaki tamarind glaze to the rice. Add a spoonful of the onion-garlic mixture (you don’t need all of it). Toss everything together until the rice is evenly coated and glossy. If it looks dry, add more glaze a little at a time. Add the egg Add the egg directly into the pan and toss quickly to distribute it through the rice. Cook until the egg is just set and evenly mixed. Finish the dish Taste and adjust seasoning if needed. Turn off the heat and add nori flakes, shichimi togarashi, and toasted sesame oil. Give it a final toss to combine. Serve Transfer to a serving plate. Drizzle with kewpie mayo and garnish with chopped scallions. Serve immediately while hot. Nourishing... Glad I decided to share this recipe... Recipe Video:

Jump To Recipe Jump To Video After the baguette pizza and the sandwich, there was still just enough shredded sticky teriyaki tamarind pork and glaze left to make something simple and fast. This third dish came together almost instinctively, noodles, a pan, and whatever was already prepped. It’s the kind of meal you make when you’re tired but still want something satisfying, and when throwing food away simply isn’t an option. There isn’t a single “origin” story behind this dish, but it borrows from a very familiar idea across many Asian kitchens: leftover braised meat turned into noodles. Whether it’s soy-braised pork tossed with egg noodles, leftover roast folded into instant ramen, or stir-fried wheat noodles finished with chili oil, this kind of dish is about stretching flavour rather than starting from scratch. The tamarind-teriyaki glaze acts like a shortcut sauce here, sweet, savoury, and slightly tangy, doing most of the heavy lifting. This might be the least flashy of the three, but it’s possibly the most comforting. One pan, one bowl, no ceremony. If you’ve ever stood in your kitchen wondering what to do with the last bit of leftover meat and sauce, this is your answer. It’s flexible, forgiving, and exactly the sort of thing that makes leftovers feel intentional instead of accidental. Ingredients: (Serve 1) Dried Noodles / Pasta, 100g Hot Water, 400g Sea Salt, Pinch Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Yellow Onion Finely Minced, 1 Black Pepper, Pinch Garlic Finely Minced, 3 Cloves Sticky Teriyaki Tamarind Short Ribs Shredded Homemade , A Handful Teriyaki Tamarind Glaze Homemade , 2 TBSP or More Chili Oil Homemade , 1 TBSP Adjust To Preference. Scallions Coarsely Chopped, For Garnishing Equipment: Cast Iron Skillet / Pan Directions: Please visit my " Sticky Teriyaki Tamarind Short Ribs " page for the recipe. Please visit my " How To Make Chili Oil " page for the recipe. Cook the noodles Add the noodles or pasta to a skillet with hot water over medium heat. Season lightly with salt and stir to prevent sticking. Cook until just al dente and most of the water has evaporated. Keep an eye on it, you want the noodles tender but not mushy. Prepare the aromatics At the same time, in a separate skillet over medium heat, add oil. Add the minced onion, season with salt and pepper, and sauté until soft and translucent. Add the garlic and cook briefly until fragrant. Remove from heat. Combine everything Add the shredded pork short ribs to the al dente noodles along with some of the teriyaki tamarind glaze. Add a spoonful of the onion-garlic mixture (you don’t need all of it). Toss everything together over medium heat until well coated. Finish the dish If the noodles look dry, add more glaze a little at a time until glossy. Stir in chili oil to taste. Give everything a final toss and taste for seasoning. Serve Transfer to a serving bowl. Garnish with chopped scallions. Serve immediately while hot. Slurplicious... Recipe Video:

Jump To Recipe Jump To Video After cooking a full-on Christmas feast, I found myself staring at containers of leftover sticky teriyaki tamarind pork short ribs and a couple of slightly sad baguettes. Reheating felt uninspired, so I went down the much more dangerous route of turning leftovers into something entirely new. This sandwich is Part 2 of that experiment, quick, instinctive, and built around what was already in the fridge rather than a plan. Halfway through making it, it hit me why this felt so familiar. Soft bread, sticky pork, glossy sauce, that sweet-savory pull, it scratches the same itch as a McRib. Not in a copycat way, but in spirit. This is the “grown-up leftovers” version: real shredded pork short ribs, a tamarind-teriyaki glaze with depth and acidity, sautéed onions and garlic, and just a touch of heat from wasabi to keep things interesting. It’s not a po’ boy, and it’s not trying to be. It’s just a solid sandwich born from leftovers, muscle memory, and curiosity. If you’ve ever had braised pork and good bread hanging around after a big meal, this is exactly the kind of thing you should make, no rules, no pressure, just something messy, comforting, and deeply satisfying. Ingredients: (Make 2 sandwiches) Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP + 2 TBSP Yellow Onion Finely Minced, 1 Sea Salt, Pinch Black Pepper, Pinch Garlic Finely Minced, 3 Cloves Unsalted Butter, 2 TBSP Crusty Soft Baguette, 1 Sticky Teriyaki Tamarind Short Ribs Shredded Homemade , A Handful Teriyaki Tamarind Glaze Homemade , 2 TBSP + 2 TBSP Ketchup, 2 TBSP Wasabi, Pinch Equipment: Oven Cast Iron Skillet Directions: Please visit my " Sticky Teriyaki Tamarind Short Ribs " page for the recipe. Prep the Aromatics Heat 2 TBSP of oil in a cast iron skillet over medium heat. Add the minced onion, season lightly with salt and pepper, and sauté until soft and translucent. Add the minced garlic to the onions. Cook briefly until fragrant, then remove the onion-garlic mixture from the skillet and set aside. Toast the Bread In the same skillet, add butter to deglaze the pan. Let it melt and pick up any flavour left behind. Slice the baguette crosswise, then split each piece lengthwise. Toast the bread in the skillet or in the oven until lightly golden on the cut sides. Remove and set aside. Heat the Short Ribs Add another 2 TBSP of oil to the same skillet over medium heat. Add the shredded pork short ribs and 2 TBSP of the teriyaki tamarind glaze. Sauté until the pork is hot, sticky, and the glaze has reduced to coat the meat well. Remove from heat. Mix the Sauce In a small bowl, mix together 2 TBSP of teriyaki tamarind glaze, ketchup, and a small pinch of wasabi. Taste and adjust until savoury, slightly sweet, and gently sharp. Assemble the Sandwich To assemble, spread the sauce onto one side of the toasted baguette. Top with the sticky pork short ribs, followed by the sautéed onion-garlic mixture. Close the sandwich, press gently, and serve immediately while warm. Better than McRib TBH.... The assembly... Recipe Video:

Jump To Recipe Jump To Video After cooking a full-on Christmas feast, I found myself in that familiar post-holiday situation: a fridge full of leftovers that were simply too good to waste. The main stars were my Sticky Teriyaki Tamarind Pork Short Ribs and a couple of stale baguettes that were clearly past their prime for sandwiches. Instead of reheating the same plate again, I figured this was the perfect excuse to turn leftovers into something completely different, and honestly, more fun to eat. Baguette pizza felt like the natural move. It’s not trying to be Italian, and it’s definitely not traditional pizza, it’s more of a fridge-raid, comfort-food hybrid. Sweet-savoury glaze, rich shredded pork, stretchy mozzarella, crispy bread… it just works. I also like that this kind of recipe doesn’t need perfection. It’s casual, forgiving, and exactly the sort of thing you throw together when people are still hovering around the kitchen. If you’ve ever cooked a big festive meal and wondered what else you could do with the leftovers, this is a great place to start. Once the pork is removed from the bones, it keeps really well in the fridge for up to a week, and the glaze actually gets better after a day or two. This recipe is proof that leftovers aren’t a downgrade, sometimes they’re just waiting for their second act. Ingredients: (Make 4 baguette pizzas) Teriyaki Tamarind Glaze Homemade , 2 Cups Unsalted Butter, 2 TBSP Baguette Stale, 2 Fresh Mozzarella, 1 Ball Sticky Teriyaki Tamarind Short Ribs Shredded Homemade , A Handful Scallions Coarsely Chopped, For Garnishing Equipment: Oven Sauce Pot Directions: Please visit my " Sticky Teriyaki Tamarind Short Ribs " page for the recipe. Oven Setup Preheat your oven to 220°C (430°F) using the grill or broil setting. Line a baking tray with parchment paper. Prepare the Glaze Pour the teriyaki tamarind glaze into a small saucepan over medium heat. Add butter and stir constantly until melted and glossy. Once it starts to gently simmer, remove from heat and set aside. Prepare the Bread Slice the baguettes in half crosswise, then slice each piece lengthwise. Place them cut-side up on the baking tray. Press them down gently with another tray or pan to slightly flatten — this helps them crisp evenly. Assemble Spread a generous layer of warm glaze over the bread. Tear mozzarella into small pieces and scatter over the surface. Add the shredded pork short ribs evenly on top. Bake Place under the grill and cook until the cheese is melted. Watch closely, cheese will burn fast. Finish Spoon a little extra glaze over the hot baguette pizzas. Garnish with scallions. Serve immediately while the bread is crisp and the cheese is still stretchy. Mama Mia... Recipe Video:

Jump To Recipe Jump To Video This was my first time making, baking, and actually tasting Bolo de Mel, and I honestly didn’t know what to expect. The flavors hit me immediately, intense, layered, almost savory, yet not sugary sweet. The texture was incredibly moist, heavy in a good way, and unlike any cake I’ve baked before. Fermented for 24 hours... It felt old, serious, and deliberate. I’m genuinely glad I made this, even if I’m still wrapping my head around how complex it tastes. Bolo de Mel originates from Madeira, Portugal, and dates back to at least the 15th century. Traditionally made during Christmas, this cake was designed to last, not days, but months. Honey (or molasses, as it evolved), lard, spices, citrus, nuts, and fortified wine were used not just for flavor, but preservation. Families would bake it weeks in advance, wrap it tightly, and let time do the work. Unlike modern cakes meant to be light and fluffy, Bolo de Mel is dense, rich, and unapologetically bold, a reflection of its era. If you’ve never baked anything that needs to rest before it’s truly ready, this is a fascinating place to start. Don’t rush it. Let it sit. Let it age. The longer it rests, the deeper and more rounded the flavors become. This isn’t a cake you slice casually, it’s one you return to slowly, with tea or a glass of Madeira, discovering something new each time. Ingredients: (Make one 8 inch round cake) Sponge: Unbleached All Purpose Flour, 45g Water, 25g Active Instant Dry Yeast, 1.5g Granulated Sugar, Pinch Fat: Unsalted Butter, 150g Pork Lard, 150g + More For Greasing Molasses, 200g Fillings: Walnuts Quatered, 35g Slivered Almonds, 50g + More For Decoration Candied Orange Peels, 45g Dried Cherries Pitted Quatered, 45g Cake: Maderia Wine / Port, 70g Baking Soda, 12g Unbleached All Purpose Flour, 455g Granulated Sugar, 200g Ground Cinnamon, 10g Ground Cloves, 5g Ground Star Anise, 5g Black Pepper, Pinch Sea Salt, Pinch Fresh Orange Zest, 1 Orange Fresh Orange Juice, 1 Orange Fresh Lemon Zest, 1/2 Lemon Fresh Lemon Juice, 1/2 Lemon Equipment: Oven 8" Round Springform Cake Pan Sauce Pot Directions: Make the sponge Mix the sponge ingredients until a soft dough forms. Cover and let it ferment for 1 hour. Prepare the fat mixture Melt butter and lard gently in a pot. Stir in molasses until smooth, then set aside to cool slightly. Activate the baking soda In a bowl, mix the wine with baking soda — it will foam. Set aside. Mix the dry ingredients In a large bowl, combine flour, sugar, spices, salt, and pepper. Bring the dough together Add the fermented sponge to the dry mix and gently knead. Mix in the nuts and dried fruits. Add the wine mixture, citrus zest, and juice. Finally, add the warm fat mixture. Knead lightly just until combined, do not over-knead. Ferment the dough Cover and let rest for 24 hours at room temperature. Bake Preheat oven to 175°C / 350°F. Grease and line an 8-inch pan. Loosen the dough slightly, transfer to the pan, and level the top. Bake for 50–60 minutes, until the internal temperature reaches 88°C / 190°F. Cool and age Let cool completely — cracking and slight collapse are normal. Unmold, wrap tightly, and let age for 7 days to months. Slice and serve with tea or Madeira wine. Aging & Storage Note: This cake is meant to rest. Once completely cooled, wrap it tightly in cling film (and foil if you like) and store it at cool room temperature. Over time, the flavors will deepen and mellow; the molasses, spices, citrus, and wine slowly come together into something darker, richer, and more complex. You can start slicing it after about a week, but it truly shines after a few weeks, and it can comfortably age for several months if stored properly. Think of time as the final ingredient here. Moist, dense, and complex Recipe Video:

Jump To Recipe Jump To Video Every December I fall into some kind of baking loop, and this year Pepparkakor took over my kitchen again. These are Sweden’s famous Christmas ginger snaps, except mine aren’t “snappy.” Just outta the oven... I personally prefer a fudgy middle with crispy edges, not a rock-hard cookie that tries to break my teeth. So yes, the traditional recipe is meant to be thin and brittle, but I’m fully embracing this soft-chewy middle vibe. Pepparkakor supposedly dates all the way back to medieval Sweden, when monks baked spiced biscuits for “health and happiness.” By the 19th century they were Christmas staples, people hung heart-shaped cookies on trees and gave them as good-luck charms. IKEA may have pushed them into the mainstream, but homemade cookies that smell like ginger, cloves and cinnamon still feel personal. I even throw in fresh grated ginger, which nudges the texture even softer and more fragrant. If you want a stress-free cookie this season, try these. The dough chills, rolls into little balls, and bakes in minutes. Play with the texture, snappy, chewy, or somewhere in between. Bake a batch slightly under for fudgy centers, go longer for crisp. Either way, they’re dangerous with coffee, they disappear instantly, and they’re everything I love about December. Ingredients: (Make 20 cookies) Unbleached All Purpose Flour, 210g Cornstarch, 30g Baking Soda, 6g Sea Salt, 3g Ginger Powder, 1 TSP Ground Cinnamon, 1/2 TSP Ground Cloves, 1/4 TSP White Pepper, 1/4 TSP Unsalted Butter Softened, 170g Molasses, 60g Granulated Sugar, 75g + More For Coating Light Muscovado Sugar, 75g Egg, 1 Equipment: Oven Hand / Stand Mixer Directions: Make sure all ingredients are at room temperature before starting. Mix the dry ingredients Combine flour, cornstarch, baking soda, salt, and all your spices in one bowl. Set aside. Cream the butter and sugars Add softened butter to a mixing bowl. Beat until pale and fluffy (think mayonnaise). Add both molasses and sugars and beat again until creamy. Add egg, and ginger Add the egg and grated fresh ginger; mix just until combined. Add the dry mix Add the flour mixture in portions until a dough forms. Cover and chill at least 2 hours or overnight (chilling keeps the cookies snappy). Shape and coat Preheat oven to 175°C / 350°F. Scoop small portions (a tablespoon is fine), roll into balls, and coat in sugar. Bake Place on a parchment-lined tray with space between balls (they will spread). Bake for 10 - 12 minutes: soft, fudgy middle, crisp edges 12–15 minutes: more traditional snappy texture Cool and enjoy Cool on the tray briefly, then move to a rack. Serve with some Glogg  or coffee while it’s still warm. Enjoy your fika. Serve these cookies warm, you'll thank me later... Recipe Video:

Jump To Recipe Jump To Video Champurrado is one of those drinks that feels like winter wrapped around your hands. Thick, creamy, and full of chocolate, it almost sits somewhere between hot cocoa and porridge, in the best way possible. I made this for Christmas, and honestly… it hits harder than any hot chocolate packet ever could. You get body from the masa harina, warmth from the cinnamon, sweetness from piloncillo (or gula melaka for a Southeast Asian flex), and that deep kick from Mexican or Filipino tablea. Its roots go way back, long before cafés and Christmas mugs. Champurrado comes from atole, a pre-Hispanic drink made by Indigenous Mexicans using masa and water. After cacao was introduced into the mix post-colonial era, champurrado became a staple, especially served with tamales during Día de los Muertos and Christmas posadas. Filipino versions exist because of 300+ years of Spanish colonial trade; tablea culture runs deep on both sides. Two different countries, one shared chocolate soul. If you’ve only ever had hot chocolate from a tin, give this a go. It’s thicker, heartier, and it honestly tastes like tradition. You can play around with sweetness, make it dairy-free, or even spike it with a little rum if it’s that kind of night. I think everyone deserves at least one mug of champurrado this season, it just feels right. Ingredients: (Serve 2) Water, 500g Cinnamon Sticks, 1 + More For Serving Piloncillo / Gula Melaka, 75g Masa Harina, 50g Whole Milk, 500g Mexican / Filipino Chocolate Tablea, 45g + More For Grating Sea Salt, Pinch Equipment: Sauce Pot Hand Blender / Milk Frother / Molinillo Directions: Infuse the cinnamon Add the water and a cinnamon stick to a pot. Heat gently until it begins to simmer. Cover and let it steep so the water absorbs that cinnamon flavor. Sweeten the base Add piloncillo (or gula melaka). Stir over gentle heat until it fully dissolves. Thicken with masa harina In a small bowl, mix masa harina with a splash of water until smooth and paste-like (no lumps). Whisk this paste into the pot — it will start to thicken slowly. Add the milk and chocolate Pour in the milk. Add the tablea. Stir over medium-low heat until the chocolate melts completely and the mixture thickens. Blend for texture Fish out the cinnamon stick. Remove the pot from the heat. Blitz with a hand blender or milk frother until smooth and slightly aerated. If you have a molinillo, whisk the traditional way. Adjust the taste Taste and add a bit more sugar if you want it sweeter. Add a pinch of salt to deepen the flavor. Give everything a final whisk. Serve Pour into serving glasses. Top with grated chocolate and a cinnamon stick if you like. Super chocolatelicious... Recipe Video: