festive indulgence

Brownies are one of my family’s all time favourite baked goods. They take very little time to prepare and are so simple that anyone can bake a batch with ease.

They are excellent homemade Christmas treats to giveaway to any chocolate fans.

These brownies have a nice flakey top while the centre is tender (not chewy), moist but not gooey. The original recipe calls for self raising flour but I took the liberty to substitute it with plain flour and baking powder. The baking powder makes the brownies softer and lighter in texture. I have also cut down the sugar amount from more than 200g to 150g. We simply love the rich and bittersweet taste and they go really well with a hot cup of coffee!

Easy Brownies

(makes 16)

150g semisweet chocolate, chopped
65g (1/2 cup) plain flour
30g (4 tablespoons) cocoa powder (unsweetened)
3/4 teaspoon baking powder
120ml (1/2 cup) vegetable oil (I used extra light pure olive oil)
150g (3/4 cup) granulated sugar
2 eggs
1 teaspoon pure vanilla extract


  • Melt chocolate in a heatproof bowl set over a pan of simmering water. Leave to cool. 
  • Line the base and sides of a 7″ square pan with parchment paper.
  • Sift together the flour, cocoa powder and baking powder, set aside.
  • Place oil, sugar, eggs and vanilla extract in a mixing bowl, whisk with a balloon whisk till well combined. Add in the melted chocolate and whisk until well combined.
  • Sift the flour mixture into the batter. With a spatula, fold thoroughly until all the flour mixture incorporates into the batter.
  • Pour the mixture into the prepared square pan. Spread the mixture evenly to the edges. (The mixture is rather sticky and gooey.)
  • Bake in preheated oven at 180 degC for about 30 ~ 35 mins until the top is firm and crusty, and a toothpick inserted into the centre comes out with some crumbs but no wet batter. Do not over bake. 
  • Cool in the pan for about 5 minutes. Unmold and transfer to a wire rack. Leave to cool completely before cutting into squares. Store in airtight containers.

Recipe Source: adapted from The Cookie and Biscuit Bible

Rapid Reaction: Funktionieren gekaufte Superteams? Scottie, Ja und Jrue gewinnen! McCollum will bleiben.

Die neue Rapid Reaction beschäftigt sich mit dem Aus der Brooklyn Nets und stellt philosophische Fragen zum Thema Superteams. Außerdem dabei: Award-Gewinner, Ben Simmons Sorgen und vieles, vieles mehr … Hier geht es zur … Rapid Reaction https://traffic.libsyn.com/secure/gotnexxt/GN_RR_270422.mp3 (mehr …)

The post Rapid Reaction: Funktionieren gekaufte Superteams? Scottie, Ja und Jrue gewinnen! McCollum will bleiben. first appeared on Got Nexxt – Der NBA und Basketball Podcast von DAZN.

Asian Chicken Soup with Vegetable Dumplings

This easy recipe for Asian Chicken Soup with Vegetable Dumplings is full of flavor and plump vegetable dumplings. This highly versatile soup can be made with your favorite veggies and protein and is perfect as a comforting weeknight meal!

bowl of asian chicken soup with dumplings

When you think of traditional chicken soup, you’ll find a comforting mix of chicken, vegetables, and hearty noodles. This recipe is my delicious twist on chicken soup with an Asian-inspired flair. 

Fresh flavors coming from ginger, garlic, lemongrass, and sesame are combined with a heap of nourishing vegetables and chicken. Premade vegetable dumplings are added to the mix to create texture and flavor that is comforting and satisfying. 

This hearty soup was a surprise hit with my kids which is good to know since I will be making it regularly during cold and flu season!

Ingredients for asian chicken soup with dumplings

Ingredients //

  • Fresh Garlic, Ginger, & Lemongrass – These are classic flavors in Asian cooking and add a bright fresh flavor that is truly comforting. 
  • Cooking Oil – You’ll need to saute your vegetables in cooking oil to release their flavor. 
  • Green Onion – Adds a mild onion flavor and a pop of green color. 
  • Water Chestnuts – Gives this soup texture and fresh crunch. 
  • Chicken Broth – Used to make the broth of the soup. You can use storebought or homemade. 
  • Cooked Chicken Breast – You’ll need chicken breast that’s already cooked to add to the soup. 
  • Vegetable Dumplings – These soft pillows of vegetables truly transform this soup into the ultimate comfort food. 
  • Vegetables – You’ll need a mix of shredded carrots, mushrooms, sugar snap peas, and spinach to add nutrient density to the soup. 
  • Soy Sauce – Adds a salty umami flavor that pairs well with the other ingredients. 
  • Lime Juice – Gives the soup a bright pop of acidity. 
  • Sesame Oil – Adds a toasted sesame flavor to the dish. 
  • Garnish – Feel free to garnish your soup with green onions, sesame seeds, chilies, and additional soy sauce.

How to Make // The Steps

Ingredients for asian chicken soup with dumplings in a dish

Step 1: Saute the aromatics: Chop the garlic, ginger, and lemongrass by hand or pulse in a food processor to mince. In a dutch oven or large pot, heat the oil over medium heat. Add the minced vegetable mixture along with green onions, water chestnuts, and saute for 3-5 minutes or until soft and fragrant. 

Step 2: Add the chicken: Add the chicken broth and cooked chicken to the cooked vegetables and bring to a simmer for about 7-10 minutes. 

Step 3: Add the vegetable dumplings: Add the dumplings to the soup, and cook in the soup according to package directions, or until they are cooked and warmed through. If you are using fresh dumplings, they will only need 2-3 minutes. 

Step 4: Add the vegetables: Add the remaining vegetables to the soup and simmer until the vegetables are steamed and fork-tender. 
Step 5: Garnish & serve: Ladle the soup into bowls and garnish with green onion, chilies, sesame seeds, and a drizzle of soy sauce. Serve hot.

Ingredients for asian chicken soup with dumplings cooking in a pot

Tips & Tricks

  • If you don’t want to cook chicken breast yourself, grab a rotisserie chicken at the store and cut it up to add to the soup. 
  • When sauteing the lemongrass, garlic, and ginger, make sure that the heat isn’t too high as these ingredients are prone to burning easier. 
  • Make sure you taste the soup periodically to check salt content as soy sauce and broth already contain salt.
Ingredients for asian chicken soup with dumplings in a pot

Why is Asian Chicken Soup with Dumplings So Good?

  • You can change up the veggies and protein to whatever you enjoy. 
  • Serve it with rice or noodles. 
  • Makes great leftovers and freezes well. 
  • Make it spicy for those who love a soup with a kick!
Ingredients for asian chicken soup with dumplings in a pot

Variations //

  • To make this soup paleo or gluten-free, use tamari or coconut aminos to replace the soy sauce.
  • For a vegan or vegetarian Asian soup, you can omit the chicken and chicken broth completely and add in some cubed tofu or tempeh along with the vegetable stock. 
  • If you want a spicier soup, you can add the red chiles to the garlic mixture, but I didn’t want to spice out the people in my house that aren’t into spicy. You could also serve with some sriracha for added heat. 
  • I had cilantro on hand when I made this soup, but mint or basil or a combination of all three would be delicious and add brightness and so much flavor.
  • If you don’t have vegetable dumplings you can make this soup without them and serve with rice or noodles instead. 
  • Feel free to use cooked chicken thighs instead of chicken breast. 
  • Use any vegetables you have on hand including;  bok choy, cabbage, peppers, anything goes, even frozen vegetables work!
Ingredients for asian chicken soup with dumplings in a pot

How to Store and Reheat //

Storing: Store any leftover Asian chicken soup in an airtight container in the fridge for 3-4 days. Reheat on the stovetop or in the microwave.

Make-Ahead and Freezer Options

Freezing: If you’re freezing leftovers, add to an airtight container or freezer-safe bag with as much air removed as possible for 3-4 months. Thaw in the fridge overnight before reheating and serving.

bowls of asian chicken soup with dumplings


Are Asian soups healthy?

I would venture to guess that inherently they are healthy, but if you are ordering from a takeout restaurant, they could contain undesirable ingredients. If you’re looking for healthy, homemade is best!

Where can I find vegetable dumplings?

If you don’t make them yourself, you can find them in the frozen appetizer section of the grocery store. They also may be easier to find in international grocery stores.

What can I use to flavor my chicken soup better?

While this recipe contains tons of aromatics to flavor the soup, a good base is needed to enhance all the flavors. Make sure you are using your favorite stock or broth to add a depth of flavor. Also, feel free to adjust seasonings to your personal tastes.

More Comforting Soup Recipes

Lemony Vegetable Minestrone

Carrot & Ginger Soup

Chicken Satay Soup

Matzo Ball Soup

bowl of asian chicken soup with dumplings

Asian Chicken Soup with Dumplings

Prep Time:
10 minutes
Total Time:
10 minutes

This easy recipe for Asian Chicken Soup is full of flavor and plump vegetable dumplings. This highly versatile soup can be made with your favorite veggies and protein and is perfect as a comforting weeknight meal! 


  • 3 cloves garlic
  • 2-inch piece fresh ginger
  • 2 stalks lemongrass
  • 1 Tablespoon vegetable oil
  • 1 bunch green onion, thinly sliced
  • 1 can sliced water chestnuts
  • 6 cups chicken broth, homemade or store-bought
  • 2 cups cooked chicken breast, shredded or chopped
  • 2 packages vegetable dumplings
  • 1 cup shredded carrots
  • 1 cup sliced mushrooms
  • 1 cup sugar snap peas, roughly chopped
  • 2 cups fresh spinach
  • ¼ cup soy sauce
  • 2 Tablespoons lime juice
  • 1 Tablespoon sesame oil

For serving:

  • Cilantro
  • Sliced green onions
  • Sesame seeds
  • Sliced red chiles
  • Soy sauce


  1. Add garlic, ginger, and lemongrass to a food processor and pulse until finely chopped. Set aside.
  2. Add oil to a large pot or Dutch oven over medium-high heat. Add garlic mixture, green onions, and water chestnuts and saute until soft and fragrant, about 3-5 minutes. 
  3. Add chicken broth and chicken to the pot. Reduce heat to medium and let come to a simmer, about 7 minutes. 
  4. Add dumplings and cook according to package directions. If using fresh dumplings, they only need 2-3 minutes to cook through but may take longer if using frozen. 
  5. Add the vegetables and cook for 2-3 minutes longer or until everything is steaming and the vegetables have softened. 
  6. Ladle into bowls and garnish with cilantro, sliced green onions, sesame seeds, and serve with additional soy sauce.
Nutrition Information:

Yield: 6

Serving Size: 1

Amount Per Serving:

Calories: 266Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 47mgSodium: 1787mgCarbohydrates: 24gFiber: 4gSugar: 6gProtein: 22g

All information and tools presented and written within this site are intended for informational purposes only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

The post Asian Chicken Soup with Vegetable Dumplings appeared first on Baked Bree.

Chai Cherry Crumble

Chai Cherry Crumble
Fruit crumbles are easy desserts to make all year round because you can use either fresh or frozen fruit as your base. This Chai Cherry Crumble is a spicy twist on a classic fruit crumble, with chai spices in the filling and topping of this comfort food dessert.

Cherries are often left almost unadorned in pie and crumble fillings. They do have a delicious flavor on their own, of course, but cherries are extremely versatile and they go really well with all kinds of spices. Chai tea blends have no shortage of spices. Since I didn’t want to add a bunch of liquid to my filling – cherries produce plenty of natural juice on their own in the oven – I simply used dried spices to add those familiar chai flavors. The filling includes cinnamon, ginger, cardamom, allspice and vanilla. As always, I recommend using fresh spices for the best flavor (not something that has been in the cabinet for a few years already!). Since there is so much spice in the filling, I used a bit less on in the crumble topping, which only includes cinnamon, ginger and vanilla.

I used black, sweet cherries that I picked up in the freezer section of Trader Joe’s. They have a delicious flavor and I like that rich cherry sweetness in this particular dessert. Tart cherries, which are a good choice for a pie, don’t feel as rich in this recipe with all of the chai spices. Whether you’re using fresh or frozen, cherries give off a fair amount of juice in the oven, so I included cornstarch in the filling to thicken up the juices. They will bubble thickly in the oven when the crumble is done, and the filling will thicken up even more as the crumble cools.

The crumble is ready to serve about 20 minutes after baking. Leftovers can be refrigerated and reheated in the microwave the next day or two. The spices blend and come together even more after the crumble has been refrigerated. That said, I can’t resist eating at least two servings when this is fresh from the oven. The crumble will serve about 8 – but you’ll get fewer servings if you like yours as big as I do!

Chai Cherry Crumble
1 cup all purpose flour
1/3 cup brown sugar
1/3 cup sugar
1/4 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 cup butter, melted and cooled
1 tsp vanilla extract

32 oz cherries, fresh or frozen
1/3 cup sugar
1/4 cup cornstarch
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cardamom
1/4 tsp ground allspice
2 tsp vanilla extract

Preheat oven to 350F.
In a medium bowl, prepare crumble topping. Whisk together flour, sugars, salt, cinnamon and ginger until well-combined. Stir in melted butter and vanilla extract until mixture is crumbly and resembles moist sand. Set aside.
In a large bowl, prepare the filling. Combine cherries, sugar, cornstarch, spices and vanilla extract and stir together with a spatula until everything is evenly mixed.
Pour fruit mixture into a deep 10-inch pie plate. Grab handfuls of crumble mixture and squeeze them in your fist to create large crumbles. Sprinkle crumble mixture evenly over fruit.
Bake for 60 minutes, until cherry juice is thickly bubbling around the outer edge of the pan. In the event that the crumble becomes too brown, simply lay a piece of aluminum foil loosely over the top of the crumble for the last 15 minutes of baking.
Allow crumble to cool for at least 20 minutes before serving to allow juices to thicken. Store leftovers in the fridge and reheat in the microware before serving.

Serves 8.

The post Chai Cherry Crumble appeared first on Baking Bites.

Beermen have ‘nothing but praise’ for Terrence Romeo

MANILA, Philippines—San Miguel Beer faced a lot of questions from onlookers when it traded for the enigmatic yet dazzling guard Terrence Romeo in the offseason.

But amid all the noise and criticisms, the Beermen remained unbothered. All along, they knew exactly what they’re going to get.

After all, it’s no secret what Romeo can do with a basketball and he showed that again Tuesday in the semifinal stage.

“I mean you guys know what Terrence can do. He is one of the best in the country at putting the ball in the hole. He’s proven that through many years, he’s won many scoring championships. Everybody knows what type of player he is,” said San Miguel guard Chris Ross after his team’s 114-91 beatdown of Phoenix in Game 4 at Cuneta Astrodome.

Romeo unleashed a game-high 20 points, including 17 in the third quarter, where the Beermen’s 11-point lead ballooned to 26.

There’s no denying that Romeo ranks among the league’s best offensive players but the knack has been his shaky relationship with his teammates and coaches from his time with GlobalPort, the team that drafted him fifth overall in 2013, to his short uneventful stint with TNT where the two sides had a nasty fallout.

But the Romeo experiment has been a success so far for San Miguel, who added a lethal offensive spark off the bench to its already loaded roster.

“I got nothing but praise for him. Since he’s been with us, he’s been one of the best teammates you can have,” Ross said. “He’s adapting to our style of play and he’s adapting to what we do as a team.”

“He’s been with us for such a short time and he’s made so many strides in his game to fit with us and he’s a welcoming piece for us.”

Playing his best game yet as a member of the Beermen, Romeo deflected the credit to his teammates particularly Ross.

“Credit to my teammates especially to my brother Chris Ross because he really looks for me and he gives me the confidence to just keep playing my game,” Romeo said in Filipino.

SMB coach Leo Austria also raved about Romeo’s play in the third quarter which he believed became the “turning point” in Game 4.

“He was our main man tonight,” Austria said.

For Romeo, however, he remains just part of the main core’s supporting cast.

“The core of this team is still the first five. We’re just here to give them a good rest so that they’ll have fresh legs when they go back in,” he said. “I’ve accepted my role with the team. I’m okay with whatever role I play as long as it will help the team win.”

Four months ago, TNT traded away Romeo for reserves David Semerad and Brian Heruela and a 2021 first round pick.

On Tuesday night, Romeo finds himself just a win away from booking his first trip to the finals.

“My teammates have won many championships. They already know what it feels like to be in the finals. Me, if ever, it will be just my first time,” Romeo said. “But I’m not thinking about that yet. Phoenix will be prepared and we need to be focused on our next game.”

The post Beermen have ‘nothing but praise’ for Terrence Romeo appeared first on Philippine Basketball Association.


We had a special guest join our Sunday session today, Tate of the famous Tate Pie (as seen in my book Pie It Forward).

To be honest, I switched it up a bit and made chocolate cream pie instead of chocolate mousse pie since she’ll be traveling with it back to school on a bus AND a train but delicious nonetheless. And it’s still chocolate.

If you miss the live tutorial, here it is along with the ingredient lists.

For the pastry

(I misspoke at the top of the pastry section of the video, saying I was doing a book turn and immediately fixed the error by continuing by correctly stating that it was a letter fold, not realizing that I’d even uttered book fold. To clarify, a letter fold as demonstrated is the correct technique!)

1 pound all purpose flour (I use King Arthur All Purpose)
1 pound unsalted European butter, cooler than room temperature
1/2 teaspoon salt
3/4 cup ice cold water

For the ganache

8 ounces bittersweet chocolate (at least 60%)
1/2 cup heavy cream
1/2 ounce unsalted butter

For the chocolate pastry cream

1 cup heavy cream
1 cup whole milk
1/2 cup sugar
1/4 cup cornstarch
pinch salt
5 egg yolks
3 ounces bittersweet chocolate (I used Guittard’s 60%)

For the lightly sweetened whipped cream 

2 cups heavy or whipping cream
4 ounces mascarpone
1/4 cup confectioner’s sugar