Pumpkin Bread (updated)

I love making pumpkin bread especially around this time of the year where the Fall season starts to show itself with it’s slightly chilly weather and foliage. It’s the best time to wear warm sweaters, trench coats, long boots, and stockings! I love to fill my house with the warm smell of pumpkin and rich spices and also my family’s stomachs with delicious pumpkin bread!

This recipe is only slightly modified from my previous pumpkin bread recipe but I think it’s even tastier with vanilla and the extra crunch of pumpkin seeds! Pumpkin seeds are full of magnesium, fiber, antioxidants, and other beneficial nutrients. I love putting them on my daily oatmeal or baking! Stay warm with the love of your closest ones and Happy Fall! 😊

Yield: 2 large pumpkin breads
Time: 1 hour


  • 2 cups of unsweetened pumpkin puree
  • 2/3 cup milk
  • 1 cup vegetable oil or olive oil
  • 3 eggs
  • 1 tsp vanilla extract
  • 2 cups brown sugar
  • 3 ½ cups all-purpose flour
  • 1 ½ tsp salt
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground cloves
  • ¼ tsp ground ginger
  • Pumpkin seeds (optional; to decorate)


  1. Preheat oven to 350°F with racks in the middle. Spray 2 bread/cake pans with oil.
  2. In a large bowl, mix the wet ingredients (pumpkin puree, milk, oil, , eggs, and vanilla extract) together until well combined.
  3. In a separate bowl, mix the remaining ingredients (sugar, flour, salt, baking soda, cinnamon, nutmeg, cloves, and ginger) and stir these dry ingredients into the large bowl with the wet ingredients until well combined.
  4. Pour evenly into the two pans and optionally decorate with pumpkin seeds. Bake for 50 minutes or until a toothpick placed in the center comes out clean.
  5. If you’re using a large baking pan and the center doesn’t seem to cook well then try covering the pan with foil and bake for another 10-15 minutes or until the center is cooked.  

The Best Lactation Cookies

I had a rough start to breastfeeding as my child is a very fussy eater and still has trouble latching on. I wasn’t producing enough breast milk for the first week and now I’m behind on producing enough milk. I looked up various sources on how to increase milk supply because I was desperate to feed my child as much breast milk I could. I had heard of lactation cookies before I gave birth but hoped that I wouldn’t have to use it. After the first week I gave birth, I frantically sought all the key ingredients I needed for the lactation cookies that would help increase my milk supply such as rolled oats, brewer’s yeast powder, wheatgerm, and ground flaxseed meal. I’ve been eating these cookies everyday since I’ve made them. I’ve kept making more since I ran out of my first batch. These lactation cookies are super nutritious, addictive, taste great, and they’re part of my special diet to increase my milk supply. They’re also much more affordable then if you buy prepared lactation cookies or bars! I hope you enjoy them and here’s to good health for both mother and baby! 😊

Lactation cookies with chocolate chips.

Yield: 16 very large cookies
Time: 30 minutes


  • 1 cup unsalted butter, room temperature
  • 1 ½ cup brown sugar
  • 1 large egg + 1 large egg yolk
  • 2 tsp vanilla extract
  • 3 cups old fashioned rolled oats
  • 1 ½ cup all-purpose flour
  • 1/3 cup debittered and unsweetened brewer’s yeast powder
  • 1 TBSP wheat germ
  • 3 TBSP ground flaxseed meal
  • ½ tsp ground cinnamon
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp sea salt
  • 1 cup dark chocolate chips and/or
  • Raisins or unsweetened coconut flakes to taste (optional)


  1. Preheat oven to 350°F with racks in the middle.
  2. In a large bowl, mix all the dry ingredients together except the chocolate chips. (rolled oats, flour, brewer’s yeast, wheat germ, flaxseed meal, cinnamon, baking soda, baking powder, and sea salt)
  3. In an electric mixer, beat the butter and sugar for about 2 minutes or until creamy. Add egg, egg yolk, and vanilla extract and beat until well combined.
  4. Slowly add the dry ingredients and beat on low speed until just combined. Add chocolate chips and mix on stir mode until evenly distributed.
  5. Gently make golf sized balls from the dough and spread out the balls so they’re not too close to each other on the baking tray.
  6. Bake for 10-13 minutes until edges are golden brown. Wait for cookies to cool and enjoy!

Fudgy Matcha Brownies

On my quest to make more delicious matcha desserts, after several trials and errors which Chai so graciously helped me eat, I made the best recipe for matcha brownies! These matcha brownies were purposely made strong in matcha flavor so they’re also packed with antioxidants and health benefits. “Go big or go home. 😊” Especially when it comes to important things in life like good food! I remember my mother bought “green tea seaweed” but it had literally 0.5% of green tea in the whole product. Forget about tasting the green tea. We couldn’t even smell green tea in the product! 

Try these brownies instead! The brown sugar and chocolate chips help sweeten the matcha flavor so you can enjoy them with your favorite drinks during your tea or relaxing time.

My quest for more matcha recipes is still not finished yet! I’m excited to experiment with more matcha in the near future! 😉

You can find more delicious matcha recipes on this website by clicking on the following:
Matcha Latte
Matcha Bundt Cake
Matcha Chocolate Chip Cookies

Yield: 6 servings
Time: 30 minutes


  • 1/3 cup canola oil or EVOO for even greater health benefits
  • ¾ cup brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • ¾ cup all-purpose flour
  • 1/8 cup good quality matcha
  • 1 tsp baking powder
  • ¼ tsp sea salt
  • ½ cup chocolate chips


  1. Preheat oven to 350°F with racks in the middle.
  2. Whisk canola oil and brown sugar in a large bowl for about a minute. Add eggs and vanilla extract and whisk until well combined.
  3. Shift in flour, matcha, baking powder, and sea salt. Gently fold the dry ingredients into the wet until just combined. Do not over mix!
  4. Add and gently stir in chocolate chips. Pour mixture in a baking pan (4.5 x 8 inches) that has been sprayed with oil.
  5. Bake for about 20-25 minutes and let it cool before enjoying!

Coconut Cupcakes with Cream Cheese Frosting

I’ve mentioned how much I love coconut desserts in my first coconut recipe here and I’m continuing to add more delicious coconut recipes! Another coconut favorite is coconut cupcakes with cream cheese frosting~ These coconut cupcakes are a delight to eat and lovely to share with loved ones or at parties. They’re easy to make and the cream cheese frosting is very addicting! 😊

Yield: 12 cupcakes
Time: 45 minutes


For the cupcakes:

  • ½ cup unsalted butter, at room temperature
  • 1 cup brown sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 ¾ cups all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp sea salt
  • ½ cup coconut milk
  • 1 cup sweetened dried coconut flakes

For the frosting:

  • 8 oz cream cheese, at room temperature
  • 4 TBSP unsalted butter, at room temperature
  • 1 TBSP lemon juice
  • 1 tsp vanilla extract
  • 1 cup confectioners’ sugar
  • ½ cup brown sugar
  • Dried coconut flakes to decorate

Cupcake Instructions

  1. Preheat oven to 350°F with racks in the middle. Prepare cupcake pans with cupcake liners.
  2. In a large bowl, mix flour, baking powder, and salt together and set aside.
  3. In an electric mixer, beat butter and sugar together until light and well mixed.
  4. Separate eggs and beat in egg yolks one at a time. Add vanilla and mix well.
  5. Reduce the mixer speed to low and add in half the flour and half the coconut milk alternatively twice.  Mix until smooth.
  6. In a separate bowl, beat the egg whites with an electric mixer on high speed until soft peaks form. Add in ¼ of the egg whites to the batter and then fold in the remaining egg whites carefully. Be careful not to over mix!
  7. Gently fold in coconut flakes.
  8. Divide the batter evenly into the cupcake pan where each cupcake should be about ¾ filled.
  9. Bake for 20 minutes or until a toothpick comes out clean when inserted in the middle. Let it cool

Frosting Instructions

  1. In an electric mixer, whisk cream cheese, butter, lemon juice, and vanilla extract until well mixed.
  2. Gradually add in confectioners’ sugar and brown sugar until smooth.
  3. Spread the frosting on cooled cupcakes equally. Decorate with coconut flakes on top.

Coconut Cookies

Coconut is one of my favorite tropical fruits! It’s a wonderful fruit where you can use almost every part of the coconut including the milk, water, and meat. I enjoy coconut water on a regular basis to stay hydrated or to replace Gatorade which contains unnatural chemicals. It’s a delight to drink coconut water directly from a fresh coconut which I’ve had the pleasure of trying at one of the Munich festivals!

Coconut is one of those flavors that I find very hard to resist in gelato, ice cream, or baked goods~ I love coconut cookies, cupcakes, cakes, and coconut sweets! I hope you’ll enjoy these coconut cookies! I plan to upload more recipes on coconut baked goods so be sure to check them out~

Yield: 9 cookies
Time: 20 min


  • ½ cup high quality butter
  • ½ cup brown sugar
  • 1 large egg
  • ½ tsp vanilla extract
  • 1 ¼ cup all-purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 1/3 cup unsweetened coconut flakes


  1. Preheat oven to 350°F with racks in the middle. Lay out enough parchment paper to cover the baking tray.
  2. Combine flour, baking soda, baking powder, and salt in a large bowl.
  3. Cream butter and brown sugar in an electric mixer until smooth. Add egg and vanilla extract until fluffy.
  4. Gradually add flour mixture until well mixed. Slowly blend in coconut flakes.
  5. Gently make golf sized balls from the dough and spread out the balls so they’re not too close to each other on the baking tray.
  6. Bake for 9-10 minutes. The edges should be a golden color. Let it cool and enjoy!