Good food and sleep are two things that usually keep me happy but there are days when I can do without both and still be a perfectly happy soul. Like on days when I can forego my lunch time in favour of interesting surgical cases or stay up till early morning to assist unusual emergencies. Hmm, surgical does keep me happy. Well, tired but happy!

With my blog’s 1st anniversary coming up, I feel I should share some of that happiness with you. InspiredToBake is gonna hold its very first giveaway to celebrate the event and I suggest that you keep checking so as not to miss the chance of winning free gifts 🙂

This week’s kitchen adventure includes a couple of eggless recipes, mainly because I ran out of eggs and it was too late to think of getting a fresh batch. Luckily I had a tin of condensed milk to save the day and it turned out to be a pretty good substitute.

The rich creamy mousse with a strong hint of coffee, featured below, is one of those desserts you should make for your own indulgence. You can really trust me on this one 🙂




1/2 can sweetened condensed milk

2 tbs cocoa or 100 g dark chocolate

1 1/2 tbs unsalted butter, softened

1 tsp instant coffee or espresso

1 cup unsweetened whipping cream


  • Dissolve coffee/espresso in 2 tsp hot water.
  • Combine condensed milk, cocoa/chocolate, butter and coffee/espresso in a medium saucepan.


  • Cook over low heat. Stir constantly until butter melts and mixture is smooth. Remove from heat and cool.
  • Beat whipping cream in a large bowl until stiff.


  • Gradually fold chocolate mixture into whipped cream.
  • Refrigerate until set and serve with wafers and fresh berries.

Coconut macaroons are not to be confused with the melt-in-the-mouth meringue based french macarons. These soft coconut cookies usually include egg whites but I’m glad I stumbled across this eggless recipe on Hershey’s Kitchens. It was the perfect way to use up the remaining condensed milk along some fresh coconut I had no immediate plans for anyway. 




1 cup all purpose flour

3 tbs unsalted butter, softened

3 tbs powdered sugar

1/2 cup sweetened condensed milk

2 cups freshly shredded coconut

1/2 cup almond slices, toasted

1/8 tsp almond extract

50 g dark chocolate


  • Preheat oven to 350 oF. Line a 7″x7″ baking pan with foil.
  • Combine flour, butter and sugar in a bowl until mixture sticks together. Lightly press into prepared pan.


  • Stir together condensed milk, coconut, almond slices and almond extract in a large bowl until well conbined.
  • Drop almond-coconut mixture over crust, spread evenly.


  • Bake for 20 minutes until coconut edges are browned.
  • Cool for 5 minutes in pan. Invert on a wire rack and cool completely. Cut into bars with a serrated knife.


  • Melt dark chocolate and drizzle over bars. Makes 8 bars.
  • Store in an airtight container in the fridge for upto 1 week.