Nigella Lawson's ChocoPots

I can't believe it's October already. I'm gonna be 19.... in 13 days. :s Somehow i still feel like 16. I've decided since the beginning of September that i wanted to celebrate my birthday with my own cake. since I'm well, me, who needs like 3-4 times bake a messed up cake and leave the kitchen looking like it's been hit by a truck, i need a lot of practice.

And guess what, today is the first episode of the-messed-up-cake which ends in a emotional break down-kitchen wise. In a second i knew that i need chocolate. like, STAT!

and I'm back in the kitchen. My-look-alike-hit-by-truck-kitchen. Let's just skip that part. I've always been a huge fan of Nigella Lawson and i just simply, adore her. Her recipes are easy, quick, and you just can't go wrong. All you need is her ChocoPots to warm up your day.

 Oh, take a look at how it cracks, the crispy outside, gooey chocolatey, mmmm....

PS:  Sorry bout the pictures! It was raining cats and dogs so I couldn't get the picture with natural light.

Nigela Lawson's ChocoPots

• Butter for ramekins
• 3/4 cup semisweet chocolate chips
• 1 stick (4 ounces) unsalted butter
• 2 large eggs
• 3/4 cup superfine sugar
• 3 tablespoons all-purpose flour
• 1/2 cup chocolate chips

Place baking sheet in an oven preheated to 400°. Butter four 2/3-cup ramekins and set aside.

Using a microwave oven or double boiler, melt together the semisweet chocolate and the butter. Set aside to cool.

In a separate bowl, combine eggs, sugar and flour. Add cooled chocolate mixture, and mix until blended. Fold in chocolate chips.

Divide mixture evenly among ramekins and place on baking sheet. Bake until tops are shiny and cracked and chocolate beneath is hot and gooey, about 20 minutes. Place each ramekin on a small plate with a teaspoon and serve, reminding children that ramekins and chocolate are hot.

Magnolia Famous Banana Pudding

When my best-friend went to NY and screamed to me how yummy magnolia banana pudding is, (She said it's even better than the cupcake) i just can't wait to make them! I'm not a big fan of banana, but my parents are. Dad can eat 3 bananas after dinner and mom usually chew on that fruit with anything she can find on the fridge, nutella, cheese, peanut butter, chocolate, anything!

Lucky me, I happen to have magnolia bakery cookbook in handy. what I like about everything in magnolia cookbook that it is so well describe. honestly, it's.so.easy. i usually need to do trial-and-error-and-messed-up-the-kitchen like 2 - 3 times before i can get any recipe right. but with magnolia bakery? snap-snap delicious!

I am lucky to have my cousin-in-law ( what do u call someone who is married to ur cousin?) to take pictures of my pudding. these pictures below are his. hope you enjoy it as much as i do!

PS : I personally think that this pudding is too sweet. next time I'm gonna reduce the amount of the condensed milk

PSS: I just realized that i baked 2 times in a row using magnolia cookbook. hmm. Got to do more variety!

Magnolia Famous Banana Pudding
taken from More From Magnolia by Allysa Torey

one 14 ounce can sweetened condensed milk
1 1/2 cup ice cold water
one 3.4 ounce package instant vanilla pudding mix
3 cups heavy cream
one 12-once wafers(the book said to use Nabisco Nilla Wafers but I can't find it in Jakarta so i substitute them with Loackers)
4 cups sliced ripe bananas

In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigate for 3-4 hours or overnight, before continuing. it is very important to allow the proper amount of time for the pudding mixture to set.


in a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peak form. gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.


to assamble the dessert, select a large, wide bowl (preferably glass) with a 4-5 quart capacity. arrange one third of the wafer to cover the bottom of the bowl, overlapping if necessary, then one-third of the bananas and one-third of the pudding. repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layers of the pudding. cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours-or up to 8 hours, but no longer!- before serving.