Saturday, March 9, 2013


Have you ever craved something sweet and gooey along with something crisp and salty at the same time? 

This happens to me all the time... specially late at night when I am watching TV catching up with episodes of The bachelor. On a side note, how perfect is Sean Lowe?

I have a solution for this, Peanut butter and potato crisp cookies. Its sweet, nutty and has a salty crunch. I know you are like whatttt? crisps in a cookie! but there is no harm in trying everything once! #YOLO 

Here is how I make them.
  • butter(100g)
  • smooth brown sugar (200g)
  • 2 eggs (1 banana/ silken tofu if you prefer a vegetarian option) 
  • self raising flour (200g)
  • 1 tsp of baking powder
  • peanut butter (100g)
  • 1 tsp of vanilla extract
  • salted crisps (50g approx.)
  • dark chocolate chunks

 I have a little Pink book where I store my fav fashion stuff, recipes, and my daily schedule. I recommend making one of these too - easy to reach out for your recipes when  you want to share it with your friends. I originally found this recipe on, I made minor changes to it just to suit my tastebuds. 

Mix up your brown sugar and butter to make a consistent paste and then add the peanut butter to it. This way you get a really smooth paste.

In your mixing bowl mix the flour, baking powder, vanilla extract, 2 eggs and the smooth butter/sugar/peanutbutter paste.

When your gooey cookie dough is ready add in crushed salty crisps and some chocolate chunks. It should look something like this...

Lay them out on lightly buttered baking tray and shove it in a pre-heated oven at 180c for 12 minutes until it turns golden brown. 

And obvi...there is nothing better than aggressively munching on left-over cookie dough 

Hope you enjoy milk and cookies too... the chocolate chunks bake and melt into the cookie with crispy salty bits making this an all-round perfect tasting snack. Now.. only if someone could come up with a low calorie version of this. 


Wednesday, February 6, 2013

spring time zara hot list

Have you ever felt like a store is your best friend? 
I feel like Zara and me are a kindred spirit, this is my latest splurge at the store gearing up for the spring season!

Friday, December 7, 2012

Breakfast Club (Grazia -India Post)

A couple of days ago my friends and I decided to grab some breakfast in Covent Garden. I have a serious case of sweet tooth mornings. When you carve mini macaroons with your coffee, there’s only one place you go -LadurĂ©e.

I can hardly remember a time I’d been to Covent Garden and not popped into the patisserie for my favourite salted caramel macaroon treat. This time however, I wanted to spread my little sweet-tooth wings and try different flavors.

I ordered my self a spread of, lemon – lime, hazelnut, vanilla, coffee, rose, chocolate, strawberry, caramel with salted butter, orange and pistachio. After the taste test caramel with salted butter macaroon still rates the highest, but my new favorite is the pistachio its delightfully creamy center and crisp taste of pistachio layers makes its way into my LadurĂ©e must have (There goes my weight watcher plan).

You can never run out of things to do in Covent Garden. Little shops and cafes surround the entire area, and the market place is filled with street performers, so whether you are indoors or outdoors you’re always well entertained.  

A great place to start your stroll is the sass & belle store. They have cute knick-knacks to buy, like little wrought iron birdcage earing holders, and owl pillowcases as gifts for my friends back home. The Chanel pop up beauty boutique has been a great addition to the area, they never run out of stock unlike the Chanel counters in departmental stores.

If you don’t have a sweet tooth like me, a place I recommend is the Pie shop – traditional savory pies and a side of lemonade makes it a real crowd pleaser.

For those of you fashionably inclined, I wore my Zara jumper with my Zara leopard peplum skirt, Rose gold Michel Kors watch, L.K. Bennett shoes, & a bag I found in a Singapore flee market.

Wednesday, December 5, 2012


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