Baked magic that I wish I could sink my face into.11. September 2014

Here are some of the flipping delicious looking things that I have pinned lately and drooled over. I’m so happy to have my sweet teeth back, whilst I was pregnant I craved salty things more that sweet, which is really not like me, but I’m happy to say that that has all changed. I could take any of these cakes out right now with my bare hands and face, no fork needed.

All the recipes are below each photo.



Pistachio cream cake


 Chocolate cupcakes with fresh mint buttercream


Funfetti cake – this cake makes me happy 


Peppermint Chocolate Cake


Chocolate Chip Cookie Cups with Panna Cotta Milk


Almond and White Nectarine Financiers


Chocolate Cake with Chocolate Ganache


Chocolate Chip Cookie Layer Cake with Cookie Dough Filling


Apple pie biscuits


Lemon Raspberry cake


Salted caramel ‘ding dong ‘cake


Rhubarb and strawberry shortcake with almond browned butter & dulce de leche cream


Mini chocolate olive oil cake 


Milk Tart layer cake


Apricot Custard Pie with Cardamom Crumble Crust

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Gourmet Traveller23. July 2014

Found this site today that has loads and loads of flipping delicious looking recipes on it.They are even categorised, so if you are in the mood for say, dumplings or potatoes, vanilla flavoured things, Japanese, pasta or say, cheesecake doughnuts with salted caramel, then you’re all sorted. You just click into the different sections and off you go.

Speaking of cheesecake doughnuts with salted caramel, I will literally pay someone cash-money to make these sons-of-bitches for me and then bring them to my house – you will also be expected to feed them to me, a thank you.

Anyway, if you’re stumped for what to make for supper or more importantly dessert, check this site out, I seriously doubt you’re going to regret it.



cheesecake doughnuts with salted caramel


plum and custard fritters


black eyed pea curry with crisp shallots


potato and leek ravioli


prawn dumplings with green tea salt


chicken and coconut soup (tom kha gai)


blueberry vanilla tart


roast pumpkin tortellini with amaretti, sage and onion


caneles with spiced hot chocolate


strawberry and watermelon sundae


chocolate and coffee fudge cakes with bourbon chocolate sauce


chicken, lentil and kale soup


herbed potato and crème fraîche tourte


charred rice noodles and chicken


macaroni and cheese


apple and cinnamon tarte


hazelnut mousse with honeycomb and chocolate


french onion soup


warm golden potato salad with lime butter and coriander


beetroot leaf ravioli with ricotta


sussex pond puddings with mandarin English cream 

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Easy chocolate cupcake recipe.17. July 2014

I’m always trying out new cupcakes recipes, for vanilla and chocolate cupcakes specifically – I have made some really nice ones in the past and some that are so so. Yesterday we had the Durrants over for lunch, so I thought it would be a good opportunity to try out the recipe below, plus I woke up in the morning feeling like cupcakes – Are you surprised? No, neither am I. I also wanted to mention that I have added a new category to the left of my blog called My Recipes, which includes all the recipes I have tried out by myself that I have found online, in books and from friends.

So I tried out what sounded like a quick and easy recipe, that involves very few ingredients and very few steps – my kind of baking and they came out a treat. They were quick, they took 16 mins to bake in my oven. Their texture was soft and spongy and their taste is a bit on the dark chocolate side of life, which is awesome because the Nutella icing (yes I said Nutella icing) that accompanies them is super sweet and decadent, so they compliment each other really well.

So here you go, here’s the recipe (which I will definitely be using again) and some photos of the goods, incase you would rather just look at them on your screen than eat them in the real world.

Thanks Sally’s Baking Addiction for the recipe.


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  • 1 cup (240ml) water
  • 1/2 cup (64g) unsweetened cocoa powder
  • 1 and 1/3 cups (167g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 130g unsalted butter, softened to room temperature – I upped this amount, the original recipe asks for 115grams
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract



  • 1 cup (230g) unsalted butter, softened to room temperature
  • 2 cups (240g) confectioners’ sugar
  • 3/4 cup (222g) Nutella
  • 3-4 Tablespoons (45-60ml) heavy cream*
  • 2 teaspoons vanilla extract
  • salt to taste

*Replacing the heavy cream in the frosting with milk will result in a less creamy consistency


Preheat oven to 375F degrees (180°). Line ±14 muffin cups with liners.

1. Pour the cocoa powder into a medium sized bowl and mix with the boiling water until smooth. Allow to cool to room temperature by placing in the refrigerator as you prepare the other ingredients.

2. Whisk together the flour, baking powder, and salt in a bowl and set aside.

3. In a large bowl, using an electric hand or stand mixer, cream the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract.

4. Slowly add the flour mixture and beat only until *just* combined. In a steady stream, add the cooled cocoa mixture and stir until smooth.

5. Fill each cupcake liner 3/4 of the way full with batter (make sure you do fill them to this mark, otherwise the cupcakes will come out small). Bake for 16-19 minutes. My cupcakes in my oven took 16 minutes and a toothpick inserted in the middle came out clean. So keep an eye on yours from that time, you don’t want to over bake them and land up with dry cupcakes. Remove from the oven and place on a wire rack to cool before icing.

How to make the icing:

1. Beat the softened butter on medium speed with an electric or stand mixer. Beat for 2-3 minutes until smooth and creamy.

2. Add 2 cups of icing sugar and continue to beat on medium speed. The mixture will be fairly thick. Add the Nutella and continue to beat on medium speed.

3. Add 3 Tablespoons of heavy cream and the vanilla extract. If the frosting is too thick, add more heavy cream (1 Tablespoon measurements at a time). If the frosting is too thin, add more powdered sugar (1/4 cup measurements at a time). Taste the frosting and add salt to cut the sweetness. I added about 1/4 teaspoon of salt to mine.

4. Then all you have left to do is ice the cooled cupcakes and then eat as many as your cholesterol levels will allow. Cupcakes taste best the day of or 1 day after they are made. Store covered in the refrigerator for up to 5 days.

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Categories: baked goods, My Recipes, recipes, RECIPES | Tags: , , , , , , , , , , , , | Leave a comment

Cinnamon and Sugar Mini Donuts09. July 2014

The other day my very pregnant face and I really felt like cinnamon and sugar donuts, so I looked on my ‘baked goods’ board on Pinterest for an easy recipe that I remember glancing over a few weeks back, which I even bought a mini muffin tin for the last time I was at the shops. This recipe has very few ingredients and the end result is reached super quickly. I literally made these in a few minutes and then literally ate like 8 of them in a few seconds.

I actually feel like them again, now that I’m typing about them. Damn sweet teeth.

Anyway here is the recipe, which I got off a blog called Averie Cooks – thanks Averie for it and the extra cinnamon and sugar coated padding for future Shangie, she kicked like a crazy person after I popped some of these suckers.

You can also check out these very easy donuts that I baked a while back, using my nifty mini donut tin, which I love.



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Ingredients: Mini Donuts

1 egg
70 grams unsalted butter, softened
1/4 cup white sugar
1/4 cup light brown sugar, packed
1 1/2 teaspoons vanilla essence
3/4 cup buttermilk
1 1/4 cups all-purpose flour
2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon ground nutmeg (I used 1/2 a teaspoon less because I found the nutmeg to be quite strong)
pinch salt

3 Tablespoons unsalted butter, melted
1/4 cup white sugar
1 to 2 teaspoons cinnamon


  1. For the donuts- Preheat oven to 350F/180°.  Spray your mini muffin tin (I only bought one and it makes 12 of these little guys at a time, but they take very quick to bake, so I coped with just the 1 tin) then dust it with a little bit of flour.
  2. In a stand mixer fitted with the paddle attachment (or large bowl and hand mixer), combine all these ingredients: egg, butter, sugars and vanilla and beat on medium-high speed until until light and fluffy, about 3 minutes.
  3. Then scrape down the sides of the bowl, and add the buttermilk. Beat momentarily to incorporate.
  4. Add the remaining dry ingredients and mix on low speed until just incorporated; don’t overmix. Batter will be fairly thick.
  5. Then using a tablespoon fill the prepared tin. Fill each hole until they’re about 3/4-full.
  6. Bake for 9 to 11 minutes (mine took 9 minutes because my oven gets quite hot), the donuts must be domed with springy centres (if you test them with a toothpick, it must come out clean). They cook quickly and 1 minute can drastically effect taste; don’t overbake and watch them closely. Allow donuts to cool in the pan on top of a wire rack for about 10 minutes before removing. While they cool, prepare the coating.
  7. For the Coating - In a small bowl, in the microwave melt the butter, then set aside.
  8. In a separate small bowl, stir together the sugar and cinnamon, then set aside.
  9. After the donuts have cooled, dip the top of each one quickly into the melted butter, then into the cinnamon-sugar mix. I tried some with no butter, just cinnamon and sugar and they were also nice. I think making a thin icing (using icing sugar and water) and using that as a dip before the cinnamon and sugar mix could also be nice.

And that is that, in just a few easy steps you have yourself some delicious baked goods that are as easy to eat as popcorn. Just close your eyes, tilt your head back and then chuck some into your mouth for instant happiness.






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Here are some snaps of the other donuts I have made a couple of times in the past, this recipe is also very easy to make and easy to eat…


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Brownie sandwich cookies with salted caramel creme filling25. June 2014

I’ve been trying out different cookie recipes in the hopes that I will come across a nice one that we can use to make ice-cream sandwiches for Father. This is recipe no.3 that I have just tried out and not only was it a nice, quick and easy one to follow, but these suckers came out pretty delicious. They’re a little soft and chewy and the ones that I baked for a minute less worked quite nicely with an ice-cream filling because they remained a bit soft.

The original recipe below by Bakers Royal, uses a salted creme filling for the centre, which also sounds amazing. Definitely going to try that next time around. Salted caramel is like magic happy potion, I can slurp that stuff down till the imaginary cows come home. 

Took some snaps of the process along the way, I used 3 different types of chocolate so that they were bitter sweet instead of overly sweet, I used a dark Lindt, a dark Cadbury and some Cadbury milk chocolate. And then all I did was leave out the salted caramel part and instead I sandwiched vanilla bean ice-cream between 2 biscuits.

Happy baking x







* Please note the recipe is for 1/4 cup of flour–not more. To prevent a thin batter make sure to beat the eggs and sugar for FIFTEEN minutes – don’t mix it for less time or it will result is a thin batter. Beating it that long will emulsify the batter and help to create a thicker batter - I did exactly what this warning says, I mixed it for 15 minutes and it totally worked. 

Brownie Cookie (taken from Bakers Royale adapted from Donna Hay)

  • 340 grams chocolate, chopped
  • 3 tablespoons butter
  • 2 large eggs
  • ⅔ cup sugar
  • 1 teaspoon vanilla extract
  • ¼ cup all-purpose flour, sifted
  • ¼ teaspoon baking powder, sifted


  1. Place 200 grams of the chocolate and the butter in a saucepan over low heat and gently stir until melted and smooth. Set aside.
  2. Place the eggs, sugar and vanilla in the bowl of a stand mixer fitted with a whisk attachment and beat for 15 minutes or until pale and creamy. Add in flour, baking powder, melted chocolate mixture, remaining 140 grams of chocolate and mix to combine. Set aside to to stand for 10 minutes. Spoon a little under a 1 tablespoonful of the mixture, onto parchment lined bake sheet. Bake for about 8–10 minutes or until puffed and cracked. Allow to cool completely on trays.

Salted Caramel Creme Filling (by Bakers Royale)

  • 1 cup butter
  • 2 cups confectioner sugar
  • 1/4 teaspoon salted
  • 1/4 cup caramel (recipe below)

To make caramel creme filling:

  1. Place butter in a bowl and beat until creamed. Add in confectioner sugar and salt and beat until lightly combined, then add in caramel and beat until combined.
  2. Spread a  tablespoon and a half of caramel creme on underside of one brownie cookie, add a dollop of vanilla ice-cream and then place a second brownie cookie on top.

Homemade salted caramel sauce:

  • 1 cup sugar
  • 6 tablespoons water
  • 4 tablespoon butter
  • ¼ c heavy cream
  • 1/4 teaspoon salt (optional, for salted caramel sauce)


  1. Place sugar and water into a saucepan over medium low heat and stir the until sugar has dissolved. Dissolve any crystals forming on the side with a wet pastry brush.
  2. Once sugar has dissolved increase heat to high.
  3. At this point do not stir the mixture directly. Now and then, using the handle, give the pot a swirl to keep the mixture moving. The mixture will start to bubble after a minute or so.
  4. After 3-4 minutes the mixture will turn from a light amber to medium amber and then finally to a dark reddish brown color. Once the mixture starts to smoke, add the butter and heavy cream. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Set aside to cool completely.








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Lindt choc-chip ice-cream cookie sandwiches06. June 2014

I have been trying to make choc-chip ice-cream cookie sandwiches for the past 2 days. I have tried 2 different recipes and although the biscuits came out nicely and the mixture of vanilla bean ice-cream and chocolate ganache is very morish, I think I need to find a choc-chip recipe that makes softer, chewier biscuits.

Don’t get me wrong, they tasted good, especially if you assemble them 10 minutes after they come out of the oven (then we’re talking!), but I need a recipe that allows the cookies to be soft all the time. I have included the 2nd recipe I tried out for the ones I made yesterday, but if any of you have a cool recipe that make soft choc-chip cookies, could you please share it with me, if you don’t mind.

Otherwise happy baking and ice-cream cookie sandwich smashing, you won’t be sorry. Your waist might be, but no other part of your body will.






 INGREDIENTS: – this recipe comes from Averie Cooks

- 3/4 cup unsalted butter, softened (170 grams)

- 3/4 cup light brown sugar, packed

- 1/4 cup granulated sugar

- 1 large egg

- 1 teaspoon vanilla extract

- 2 cups all-purpose flour

- 85 grams instant vanilla pudding mix

- 1 teaspoon baking soda

- pinch salt, optional and to taste

- 2 cups semi-sweet chocolate chips, I used 1 cup choc-chips and 1 cup chopped up dark Lindt chocolate

- Vanilla ice-cream – you can use any flavour, chocolate was too sweet.

- 1 x bar of good quality dark chocolate for the ganache

- A small tub of pouring cream



  1. In the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
  2. Stop, scrape down the sides of the bowl, and add the flour, pudding mix, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
  3. Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
  4. Using a 1/4-cup measurer, or your hands, form approximately 14 equal-sized mounds of dough, roll into balls, and flatten slightly.
  5. Place mounds on a large plate or tray, cover with clingwrap and refrigerate for at least 2 hours. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  6. Preheat oven to 350F (180 degrees), line a baking sheet with baking paper. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and not a rack.
  7. I then used 2 cookies to assemble the sandwich. I added a dollop of ice-cream on the bottom one, then I drizzled some ganache on top of the ice-cream, then I popped the 2nd cookie on top as a lid, I used a small palette knife to smooth the ice-cream around the cookie and then I poured a bit more chocolate on top as decoration.


Chop up 1 x bar good quality dark or milk chocolate, or whatever you prefer. Place a heat resistant bowl over a pot of simmering water. Make sure the bottom of the bowl doesn’t ever touch the water. Place the chopped up chocolate bar in the bowl and allow to melt completely. Then add some cream, I add as I go a long until I get my desired pouring consistency, stir the cream in, lumps will occur but will disappear super quickly, so don’t worry. I would start with about 3 tablespoons. You should land up with a nice glossy pouring sauce for the middle of the sandwich.











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