Archive for the ‘chocolate chips’ Tag

Too Much Chocolate Cake

Sorry for the long hiatus, everyone.  I’ve been busy trying to get things in order.  It’s still a work in progress.  I haven’t been cooking or baking lately so I’ll be backlogging recipes for a while.  I have plans on making steamed rice rolls and papaya salad today so if I have time, I’ll take pictures.

I made some Too Much Chocolate (Cake) Cupcakes for my niece’s 5th birthday last month because she 1) loves chocolate and 2) I wanted to make something that would fit her appetite. She loved her cupcakes and her presents that Chong and I gave her, especially her little fingerless gloves.

Too Much Chocolate Cake/Cupcakes


* 1 (18.25 ounce) package devil’s food cake mix
* 1 (5.9 ounce) package instant chocolate pudding mix
* 1 cup sour cream
* 1 cup vegetable oil
* 4 eggs
* 1/2 cup warm water
* 2 cups semisweet chocolate chips


1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Cake Mix

Jello-O Pudding

Cake mix + pudding mix

1 cup sour cream

4 eggs, beaten

Who says oil and water can't mix?

One big, happy, & messy family


Add mini-chocolate chips

Ready to bake

Cupcake pan with cupcake liners

Filled using 1/4 c per cupcake

Fresh out of the oven

Resting on the cooling rack

Side view of cake

Top view of cake

Peanut Butter Chocolate Cupcakes (Chong loves anything PB)

I LOVE this version of chocolate cake.  It’s so moist and chocolate-ly and so versatile.  You can add whatever chips you prefer and whatever cake/pudding mix you like and it’ll still turn out perfect.  I haven’t tried it for white/yellow cake but let’s assume that it’ll turn out great also.


Christmas Baking Spree

My cousin, Pua, wanted to bake Christmas cookies since her and her husband missed out on baking with us a few weeks ago so we baked all day on Saturday.  I am all baked-out and cookied-out now!  No more baking, especially cookies, for a long long while.  Chong is cookied-out, too.

Here’s what we made:

Whoopie Pies

Tropical Chewies

Coconut Macaroons

Cranberries in the Snow

Double Chocolate Chunks

Sugar Cookie Cut-outs

Chocolate Chip Cookies

Starting at the Sugar cookie star and going clockwise, we have Cinnamon-sugar Roll, Cranberries in the Snow, Double Chocolate Chunk, Tropical Cheweis, Coconut Macaroons, Whoopie Pies, Rugelach, & Chocolate Chip in the middle.

That’s all the holiday baking I’m doing for the year.  I’m putting my flour, sugar, baking powder, and baking soda away until my fingers start to become itchy to bake again.

Have a fun, safe, and happy New Year 2010, everyone!

Cookies, Cookies, Cookies!!!

I am posting up cookie pictorials from last weekend when Chong and I made cookies.  These recipes can be found at

Felix K.’s Chocolate Chip Cookies (I shortened the name since it was way too long)


  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter, softened
  • 2 cups brown sugar
  • 6 tablespoons white sugar
  • 2 eggs
  • 4 teaspoons vanilla extract
  • 1 (12 ounce) bag chocolate chips


  1. Preheat an oven to 300 degrees F (150 degrees C).
  2. Gently mix the flour, baking powder, baking soda, and salt with a fork in a bowl. Beat the butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine.
  3. Divide the dough into 24 3-tablespoon-sized balls. Flatten the balls to about 1/4-inch thick onto a baking sheet.
  4. Bake in the preheated oven until the edges are golden, 15 to 17 minutes. Allow the cookies to cool on the baking sheet until the centers begin to set, about 20 minutes.

Flour, baking soda, baking powder, & salt

1 cup (2 sticks) softened butter

Add brown and white sugar                                       Cream together

Add eggs and vanilla                                                   Cream together

**Opps, I guess I was too excited and forgot to take a picture of dry ingredients + wet ingredients.  But moving on…**

Mix dry + wet ingredients together & fold in milk chocolate chips

Roll the dough into balls.  DO NOT FLATTEN if you like textured cookies!!!

Cool on cookie sheet for 2 mins, then transfer to cooling rack.  Enjoy with a tall glass of milk!

White Chocolate Macadamia Nut Cookies


  • 1/2 cup butter
  • 3/4 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces white chocolate, chopped
  • 1 (6.5 ounce) jar macadamia nuts, chopped


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, cream together the butter and sugar. Stir in the egg and vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture. Finally, stir in the white chocolate and nuts. Drop cookies by heaping teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart.
  3. Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Cool on wire racks. When cool, store in an airtight container.

Flour, baking soda, & salt

1/2 cup (1 stick) softened butter

Add sugar and cream together                                       Add egg and vanilla and mix

Add dry ingredients                                      Mix together

Add white chocolate chips & Macadamia nuts                                 Fold into dough

Roll into balls (I just used 2 spoons since the batter was so wet)

Baked goodies!

I hope the cookie pictorials were clear and helpful!  Have fun baking cookies!  I know I’ll be baking a lot this weekend.