Easter Egg Chocolate Nest Cookies

Cookies swirled with Chocolate Ganache nest and topped with easter eggs

Are you still cracking your head over what to make this Easter? Not to fear, these Chocolate Easter Egg Cookie Nest is so easy to make. It takes less than 30 mins ( If you buy Store bought cookies) or just a little less than an hour ( if you make your own Chocolate Chip cookies). In this particular recipe, i use one of my trusty all time favourite Chocolate Chip Cookie ( These cookies are so crispy and addictive you won't be able to stop at 5).

Colorful cadbury easter eggs chocolate

Either way, it’s pretty simple to make. You just need your favourite cookie, Chocolate ganache, Colorful Chocolate Easter eggs and a couple of hands to help you. Kids will love to make these with you. It's such a fun activity for everyone.

For the Chocolate Nest, I use chocolate ganache- a simple mixture of cream and dark chocolate. Boil Cream and pour over chocolate. Let cool till ganache has thicken to piping consistency. I put the entire batch in the fridge to quicken the process. (This method works well if you don't forget to remove them shortly). I made a mistake of letting the ganache sit too long in the fridge, resulting in an almost harden ganache which does not pipe well. Ganache should not be thick, but just soft enough to pipe.

Chocolate Nest Cookies

I use a grass piping tip (Wilton No.233 Decorating Tip, Multi-Opening) to achieve this effect. Just swirl the ganache in circles round the cookie and top with the Easter eggs. In minutes, you will have your very own Easter Egg Chocolate Nest Cookies ready for the big Easter Day Party. 

Chocolate Nest cookies for Easter Day

What are you waiting for? You gotta make some today! 

Chocolate Chip Cookie Recipe ( Adapted from New York Times)

Yield: 1 1/2 dozen 5-inch cookies.

2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt.


1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. 

Chocolate Ganache ( for the chocolate nest)

200g Dark chocolate
75g whipping cream

1) Boil cream

2) Pour cream over chocolate. Stir until well combined and then leave to cool completely until thicken ( piping consistency) 

3) When ganache is ready, pour into piping bag and using a grass tip, slowly swirl the chocolate round the cookie creating a nest like effect. 

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Lemon Curd Recipe for filling Macarons

Lemon Macarons filled with lemon curd filling

I made a Lemon Curd Cake few days ago and had some lemon curd filling left. You know I'm not all about wastage so what did I do with the remaining leftover curd? I made Lemon Macarons of course! 

I couldn't think of a better pairing for the curd and my mind kept going back and forth with the passionfruit tangy macaron I had at Pierre Hermes. Their macarons are undoubtedly one of my favourites because they have many unique varieties that are not too sweet 

Lemon Curd Macarons filled with tangy lemon curd

Italian Meringue macarons are my go too. Macarons made by the Italian method involves boiling a sugar syrup to reach a certain temperature before mixing with the meringue. You have to multi task on this one. But if you have a stand mixer, it will make your job much easier. After doing both the French and Italian macaron methods, I find that the Italian method gives more room for error. And the best thing is you don’t have to age the eggs. The last thing you want happen is insufficient aged eggs if you happen to " spoil or spill some". 

Tangy Lemon Macarons

It's a known fact that macarons are sweet in general. But the trick to cut that sweetness is to balance it with a little tart filling. Filling macarons with this luscious tangy Meyer lemon curd in this case helps to cut off and balance its overall sweetness. You get a burst of flavours in your mouth that will leave you happy for awhile

Best lemon curd for filling macarons

Lemon Curd can be used to make a variety of lemon desserts as well. If you love lemons, check out my other delicious recipes. 

Other Lemon Curd Recipes you might love: 

Lemon Curd Berry Cake ( Click this link for recipe): 

Lemon curd filled with lemon curd and berries

Lemon Curd and Cherry Tart (Click  this link for recipe):

Buttery tart crust filled with lemon curd and fresh cherries

 Lemon Curd is really not that hard to make. This lemon curd recipe is foolproof and goes perfectly in between the layers of cake or macarons. Hope you like it!

Refreshing Lemon Curd

1/4 cup freshly squeezed lemon juice ( About 1 to 2 lemons)
2 tsp of grated lemon zest
42g butter
4 egg yolks
1/3 cup castor sugar


1) Heat a saucepan of water till simmering
2) Place a bowl on top of the saucepan to create a double boiler
3) Add the above ingredients to the bowl and stir with a whisk until mixture thickens
4) When mixture is able to coat the back of a spoon or if it looks thick enough  like curd, remove from heat and cool in fridge for 1-2 hours
5) When curd has set, place curd in a piping bag and fill the centre of the macarons. Be sure not to overfill as you'll need to press the macarons together so if you fill it too full, the filling might spill over.

Italian Meringue Macarons ( Makes about 60 macaron shell or 30 completed Macarons)


-150g superfine ground almonds ( I use Phoon Huat's superfine almonds)
-150g powdered sugar
-50g egg whites
-Gel food coloring (blue and yellow- I use Wilton Brand)

Italian Meringue:

-110g granulated sugar ( For boiling) + 10g (For beating with egg whites first)
-55g egg whites
-40g water

1. Sift together ground almonds, powdered sugar into a bowl. If your almonds are not fine enough, you can pulse it in a food processor for a few seconds.

2. Add in 50g of egg whites and mix until well combined. Add in gel coloring of your choice.

3. Place water and 110g sugar into a small saucepan over medium heat and attach a thermometer to it. Boil the sugar mixture.

4. Halfway through boiling the mixture, place 55g of egg whites into the bowl of your stand mixer and beat till frothy. Add in 10g of sugar and continue to beat on low until soft peaks form. If it reaches soft peaks before the sugar mixture reaches 240F, switch off the mixer.

5. When the sugar mixture reaches 240F, take the sugar syrup off the heat and slowly pour it into the egg whites. Continue to beat on medium high for 5-7 mins until the meringue is not hot to touch and the meringue is shiny with stiff peaks.

6. Add in 1/3 of the meringue to the ground almond mixture and mix it to lighten the mixture up. Add in food color at this stage.

7. Add in the rest of the meringue and fold until batter falls from spatula and forms a ribbon like pattern. Consistency should be like lava.

8. Pipe circles onto a non stick baking sheet of Silpat. Tap baking pan on the table top to get rid of air bubbles and flatten the peaks on the macarons. Use a toothpick to burst air bubbles that might form on the piped circle.

9. Let macarons rest and dry for 20-30mins until the macarons are dry to the touch.

10. Preheat oven to 150deg celcius or 300F. Bake for 12-13 minutes.

11. Let macarons cool completely before removing them from the baking paper.

12. If not piping immediately, store macarons in an airtight container at RT until ready to pipe. If you are piping the filling, pipe lemon curd into the centre of the macarons. Sandwich the macarons and let the flavors age in the fridge overnight. Macarons taste best the very next day.

Share the love by pinning on Pininterest or visiting @Sherbakes on instagram to view more of my creations :) 

A collage of the lemon curd macarons for pininterest

Avocado Egg Salad

Serving Avocado Egg Mash on Crackers

It's hard to resist a good Avocado Egg Salad especially when it taste THAT GOOD! When you discover the goodness and health benefits of Avocado, you'll always find ways to incorporate them into your daily meals. This is what happens in my family. If we discover something healthy AND yummy, my mum will buy them frequently and she'll always have a way to cook/ make something delicious with it.

Healthy Avocado that is mashed together with hard boiled egg

And.... no prize for guessing what we have been eating the past few weeks. AVOCADO! We usually mash them up and enjoy them with a drizzle of gula melaka syrup ( Dessert after meals). But I'm gonna teach you a recipe that is so easy to whip up for breakfast or snack, you'll definitely want to make them again.
Serving Avocado Egg smash on healthy crackers

Guilt Free Avocado Egg mash - Absolutely no fattening mayo or dressing needed. The creaminess of the avocado helps to bind everything together. Just add a little of your favourite seasoning or simply salt+ pepper to enjoy this healthy snack. The recipe below uses 1 whole avocado. If you're making for one person, you can always use half of the avocado and keep the other half for the next day. I usually use my Avocado Saver to store my avocados so they won't brown in the fridge. It works wonders!

Ingredients ( Makes enough to top 12-13 bite size crackers)

1 large avocado, pitted and mashed
2 hard boiled eggs
Salt (to taste)
Pepper (to taste)


1) Place the eggs into a pot and boil for 15 min till hard boiled.

2) Peel eggs and cut into mini cubes

3) Cut one avocado into half, remove the pit and scrape off the flesh. Mash and add to the eggs

4) Season with salt and pepper or your favourite seasoning (Such as paprika, garlic salt etc)

5) Serve on cracker or sandwich!!

Don’t forget to tag me on Instagram @sherbakes should you attempt to try out the recipes. For a more visual recipe, enjoy the video below: 

Share the love by pinning on Pininterest or visiting @Sherbakes on instagram to view more of my creations :) 

Rainbow Cheesecake

Saw this rainbow cheesecake on Instagram and saw this on pin interest but never really had an occasion to bake this pretty cake. It was only when my favourite twinnie mentioned about it that I knew this cake was meant to be hers. This is just an ordinary cheesecake that is set with edible gel ( I swear by Wilton edible gel  and occasionally Americolor gel since it's not too watery). I fancy that adding too much dye in a cake is kinda gross so I just settled on a little dap of color. Anyway I think pastel rainbow cakes are way nicer than solid colored ones. Agree? Hahas.

Each bowl below have been equally weighed with the cream cheese mixture and an appropriate amount of colored gel added to it. I use some electric colors for some ( Americolor Electric pink for example- It's sooo vibrant). Guess I could get a little too carried away with squeezing the bottle that a blob more than I intended for came squirting out. I guess a pinkier top layer would still be pretty. 

The difference btw the other rainbow cakes that I usually "bake" is that those are baked in many batches but this cheesecake is "non bake" and set layer by layer. Waiting time for each layer to set in the freezer is incredibly long...... 

But I guess the effort that was put into the cake paid off as everybody liked the cake :) 

With the left over batter, I made a mini dome cheesecake using my favourite Half circle silicon mold. I use this mold for alot of my petit desserts. The best thing about this is the whole darn thing can be baked in the oven. And if you're not doing a baked dessert, it can be also used to make no-baked desserts such as this cheesecake as well as mousse cakes. Love love love this!! It was a treasured birthday gift by my close girlfriend and I've never stopped using this!  I did a little swirl with a toothpick to blend the colors abit. It pretty much look like the paddle pop ice cream. 

 Inside the little dome centre. 

Here’s the recipe of this gorgeous cake. If you like rainbow cakes, you’l certainly like this too. This post is dedicated to my twin! Have a very blessed birthday! Lots of love!! I used a 5" removable cake tin to make the cheesecake. Please use a cake tin with a REMOVABLE BASE for easy removal of the entire cake after setting the layers. I tried it once with a solid tin and I had to flip my cake tin, bang the tin hard at the bottom to get my cake out! It was a disaster as I watched the colourful layers slowly disintegrated into a puddle of mess. CRIES!! 

No Bake Rainbow Cheesecake 

Ingredients for Crust:

3-4 digestive biscuits, crushed till fine
20g butter


1) Melt butter in a small saucepan.
2) Add biscuits and mix till evenly coated
3) Line base of tin with baking paper and spread the biscuits evenly. Pressing hard so that the crumbs stick.
4) Refrigerate while prepping the filling.

Ingredients for filling: 

250 g cream cheese
1/4 cup caster sugar
1.5 tsp gelatin dissolved in 25ml boiling water
100ml whipping cream
1tsp vanilla
edible food gel ( I use electric pink, sky blue, lemon yellow, violet, leaf green and orange)


1) Dissolve gelatin in boiling water till smooth. Set aside awhile to cool a little.
2) Whip cheese and sugar till fluffy. Then add vanilla and gelatin.
3) In a separate bowl, whip cream till soft peaks
3) Fold cream into cream cheese mixture.
4) Divide batter equally in 6 bowls.
5) In each bowl, add a drop of food gel and mix till the desired color
6) Pour one layer of color into tin that has been set with the crumb
7) Freeze for 10 min or until set before pouring in the next layer.
8) Repeat steps 6 and 7 until all colors have been poured.
9) Refrigerate overnight before unmolding from tin.

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Dark Chocolate Avocado Cookies with Speculoos Centre

Healthy dark chocolate avocado cookies filled with speculoos
Say hello to Dark Chocolate Avocado cookies that are actually rich and healthy. Avocado is one of the long forgotten fruit in Singapore. You don’t see Singaporeans raving much about it, mainly because the entire island has been swamped with the sudden invasion of Matcha and Salted Egg yolk related food. 

I lost count of the number of instaposts on lava croissants and Salted Egg yolk tarts, buns, donuts. While seeing all these make me hungry, haha there’s a limit to the number of these one can consume at their expense of their waistline. 

So while I was doing my usual pininterest surfing, I chanced upon this post by Meghan from Cakenknife. It was the intense dark chocolate cookie picture that drew me to click on that very post. To my surprise, the cookie recipe had no butter. It was wholly substituted by Guess what….. Avocados! I guess the creaminess of an Avocado makes for a good substitution for butter. Resources have shown that you can do a one to one swap of butter and Avocados. I have not tested that theory but when I attempt it for future recipes, I will share it with you guys. 

Many have associated Avocados with weight gain but they actually aid in weight loss ( Of course you eat them in moderation). They are filled with so many kinds of nutrients, fibre and antioxidant. Known for its anti cancer causing and low cholesterol benefits, it’s one fruit that is high in good fatty acids that we should all consume from time to time. 

Fudgy avocado chocolate cookies filled with Lotus Biscoff

So the best thing about this recipe is:

1) No butter ( I Have been working with so much butter lately that the word scares me -.- )
2) The flavor of the cocoa is so rich and intense that any chocolate lover would approve
3) The avocado taste is not very strong which can be a good thing for picky eaters like kids. Finding ways to trick them into eating something good for them always comes in handy 
4) This wholesome cookie takes only 10mins to bake and 10mins to prepare. It’s one of the easiest desserts to prepare if you’re under a time constraint 

Those that have tried these yummy chocolate Avocado cookies could not tell what the secret ingredient added was. 

Healthy dark chocolate avocado cookies that are filled with melty speculoos

Dark Chocolate Avocado Cookies with Speculoos filling ( Adapted from Meghan)


1 ripe avocado, peeled and mashed 
1/2 cup brown sugar
1/4 cup castor sugar
1 egg, Room temperature
1.5 tsp vanilla extract
1/2 cup flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder 
1/8 tsp salt 
100g dark chocolate chips ( Or any kind of milk choc chips, white choc chips you like) 
Mini balls of frozen speculoos spread, the size of grapes ( Optional- if you want a flowly centre) 


1) Scoop balls of speculoos spread and freeze for at least 1 hour ( If you want to stuff them inbtw your cookie. If not please ignore this step) 

2) Preheat oven to 175 deg cel (350 F) 

3) In a large bowl, whisk together flour, cocoa powder, salt and baking powder

4) In another bowl, use a balloon whisk to whisk together egg, sugar, avocado and vanilla 

5) Fold in Flour to egg mixture

6) Fold in chocolate chips

7) Place some cookie batter on the baking tray, add your frozen speculoos ball and cover the top with more cookie batter. Ensure that the speculoos is entirely covered to prevent any leaking.  ( Optional step )

8) Using a tablespoon, spoon batter onto cookie tray. Batter will be abit moist and wont foam a nice ball but not to worry. Try your best to make a circle. It will still look round when baked. 

9) Bake in preheated oven for 10-12mins. 

10) Leave to cool on baking tray for 10 mins before removing. 

This cookie texture is not the crispy kind but rather soft like a cake due to the avocados but extremely yummy. Please you have to try it!  Steps 1 and 7 are optional. If you’re not intending to stuff any spread in btw, ignore it. If you don’t like speculoos, you can use Nutella, Peanut Butter or your favourite spread!! 

For a more visual tutorial, you can check out my Instagram video: Sherbakes for a shorter clip. Don’t forget to tag me on Instagram @sherbakes should you attempt to try out the recipes.

Pin it On Pinterest :) and Share the Love: 

Healthy Avocado Mousse Tart with Gula Melaka Drizzle

Drizzle Gula Melaka Syrup on Avocado Mousse tart

AVOCADOS! Love love love. As you can see, the family is still pretty crazy over Avocados.

Creamy Avocado Mousse filling in tarts with Gula Melaka Syrup

One day over dinner, me and my Dad were eating our usual mashed avocado with gula melaka syrup and then out came a terrific idea. Dad suggested that I should make some Avocado tarts! What a brilliant idea because they turned out fantastic!

Mini Avocado Gula Melaka Tarts that are healthy

With all the cheese tart craze in Singapore, let me be a little thick skin and say that I think this Avocado tart taste way better wahhhaaa.. PLUS it's healthy and contains one of the superfood.

Birds Eye view of avocado tartlets with gula melaka syrup

Creamy Avocado Mousse that flows like lava when you bite into it

Avocado Mousse Tartlet with Gula Melaka Sauce ( Makes 10 mini tarts)

Ingredients for Tart Shell:

41g Unsalted Butter, cold and cube
25g icing sugar, sifted
17g ground almonds
1/8 tsp salt
1/8 tsp vanilla paste
1/3 egg, RT
80g plain flour


1) In a food processor, pulse flour, almonds, icing sugar and salt a few times to mix
2) Add cold butter and pulse till mixture just mix ( Do not over pulse)
3) Add egg and vanilla paste and pulse few more times until mixture just comes together
4) Place dough onto a cling film and flatten to a disc.
5) Refrigerate at least 2 hours.
6) Grease tartlet shells with non stick spray or butter
7) Roll out dough to about 5mm in thickness and use a round cutter to cut out the dough.
8) Place the cut out dough into the tartlets and press in to form the dough nicely.
9) Repeat Steps 6-8 with the other 10 tarts and place all the tart shells back to fridge to set another 30 minutes.
10) Preheat oven to 180deg C when ready to bake tarts.
11) Press some aluminium foil onto the surface of the tart shell and fill with pie weights
12) Bake tarts for 15 min until shells are golden brown. Remove aluminium foil and pie weights and bake for another 5mins.
13) Cool tarts completely before filling

Ingredients for Avocado Mousse:

1 ripe avocado
1/4 cup milk
1/4 cup whipping cream
1 tbsp icing sugar
2 small limes


1) Scoop out the flesh of one avocado.
2) In a food processor, blend avocado, milk and juice of 2 lime
3) In another bowl, whip cream with icing sugar until soft peaks
4) Fold cream into blended avocado. ( At this point, you can pour them into shot glasses and enjoy them as mousse) OR fill them into tarts.

Assembling the Tartlets

1) Place Avocado Mousse in a piping back
2) Pipe mousse to fill half the tart.
3) Drizzle some Gula Melaka Syrup on the mousse
4) Fill the tart till the top with more Avocado mousse.
5) Drizzle with more gula melaka.
6) Enjoy fresh ( Avocado will be more oozy) Or place in refrigerator to set and Enjoy.

I was tooo greedy to wait for the mousse to set so I just had a teennyyy tart when I assembled everything. OMG HEAVENLY

ENJOY and Don’t forget to tag me on Instagram @sherbakes should you attempt to try out the recipes.

A more visual video is posted below. Enjoy!! 

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Floral Garage Singapore - Singapore Florist

Vegetable Bouquet of flowers

Flower Bouquets are always a joy to receive, especially during Joyous occasions, Weddings, Birthdays, Mothers Day, Anniversary, Valentine’s Day or even Graduation. Receiving these bouquets of “ Happy pills” which I like to call them can put a smile on someone’s face.

While floral bouquets are well loved by ladies, has anyone considered a bouquet that is so unique but serves its intended purpose of putting a smile of someone’s face? I’m delighted to share that Floral Garage Singapore has a veggie bouquet called Delightful Vegetables!! I was ecstatic to receive it. They have a wide collection of freestyle flowers, premium freestyle arrangements, dried flower bouquets, customised bouquets but one that stood out among the rest was this healthy bouquet of vegetables.

Bouquet made from organic vegetables

It’s colourful beyond words and contains red/orange bell peppers, carrots, eggplants, broccoli, cauliflower, radishes, lemons and herbs! While flowers may wilt after a few days, this veggie bouquet won’t go to waste as you can always cook these veggies after you have taken a billion and one shots of it. 

Mother’s day is right round the corner. What better way to appreciate your mum with some special flowers from their Mother’s day collection. I’ve browsed through a couple and I really cant decide. Choices choices choices. If anyone has a better way on how to make decisions, please let me know. 

Bouquet of flowers from Singapore flower shops

To eat is a necessity but to eat intelligently is an art. Have a wonderful week guys! Be blessed and let the rainbow and sunshine shine within you. 

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