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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.



mini donuts-3

mini donuts-7

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.






mini donuts-12


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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Chicken sausage and chorizo pasta with baby spinach24. March 2014

The other night I tried out Lindsay’s recipe for San Marzano pasta E Fagioli. I’ve never cooked pasta in a sauce before, so I was a bit intrigued and a bit worried, because there was a lot of sauce in my pot at one stage and I didn’t know if it was going to boil down enough, but it did and this dish turned out pretty good. I made a couple of changes to the original recipe just because I didn’t use spicy chicken sausage like she suggested. I added some chorizo and a bit of chilli, which worked out pretty well, I also added some sugar because there is a lot of tomato that goes into this.

I must warn you, this recipe makes a lot of food, so either halve these portions or invite some hungry faces over for dinner.

Thanks Lindsey for the recipe….





  • 450 grams chicken sausages in casing
  • 1 whole chorizo sausage – chopped
  • 1½ cups chopped celery, carrot, and onion
  • 3 cloves garlic, minced
  • 1½ teaspoons ground oregano
  • ½ teaspoon salt
  • A couple of dashes of chilli flakes
  • 2 tablespoons of sugar
  • 1 bay leaf
  • 790 grams tinned whole tomatoes
  • 400 grams of cannellini beans
  • 500 mls chicken broth
  • 450 grams small pasta
  • 160 grams fresh baby spinach
  • Shaved parmesan cheese for topping
  1. Remove the chicken from its casing. In a large pot, brown the chicken sausage over medium high heat and drain the excess grease. Near the end of cooking add the chorizo sausage for a bit. Set the chicken and sausage mix aside.
  2. Crush the tinned tomatoes and sauce in a food processor and set aside. Drain the cannellini beans. Place in a food processor. Refill the can with water, add to the food processor, and puree until very smooth.
  3. In the same large pot as step one, saute the carrots, celery and onions, garlic, oregano, salt and bay leaf (with a little olive oil if needed) until soft and fragrant. Add the tomatoes, pureed beans, sugar and broth. Simmer for 20 minutes. It’ll be very saucy.
  4. Add the pasta and simmer for another 20 minutes until pasta is cooked through as sauce is reduced. Throw in the baby spinach and the chorizo/chicken sausage from step one. If needed, add water or broth to adjust the consistency of the pasta before serving. Top with some parmesan cheese.









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The Kitchy Kitchen11. July 2013

I stumbled across this food blog The Kitchy Kitchen a few days ago via Pinterest. Last night I literally lay in bed talking to myself about all these recipes. I was a like a crazy person high on imaginary sugar. It definitely looks likes this lady knows how to wield her kitchen equipment and take a pretty picture of the end result.

Here are some of the things that caught my fat eye, I’d say check out her site for more, it’s totally worth it.



Cherry Rose Pie


Puff Pastry Donuts


Spicy Grilled Shrimp with Cucumber Cilantro Rice


Chocolate Devil’s Food Cake


Banana Cream Pie with Dark Chocolate Ganache & Cardamom Custard


Roasted Red Bell Peppers Baked with Goat Cheese, Herbs & Olives


New York Cheesecake with Pretzel / Graham Crust and Salted Caramel Sour Cream On Top


Homemade Ice Cream Sandwiches


Pretzels with Honey Mustard Sauce


Orange Poppyseed Pound Cake with Dark Chocolate Glaze


Churros con Chocolate


Orecchiette Cacio e Pepe with Roasted Squash, Kale and Burrata


Molten chocolate cake with maple whipped cream


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Happy birthday to my best friend and hooray for Oreo cupcakes.16. May 2013

On Monday night I threw my Shane a small surprise Rumdayillovo party. It’s his birthday today which means it’s pretty much impossible for us to go out because of Howl, so with Doug’s help I made prego rolls and potato wedges, hung up balloons with steamers, set-up a poker game and had our Rumday Illovo family over to surprise him. He was ALMOST surprised. Boo. He arrived home literally 10 minutes before everyone else arrived to shout the big ‘S’ word, but he appreciated it anyway.

HAPPY BIRTHDAY MY SHANE, you are my best friend and I love you so so so much.





I also, for the first time attempted to make Oreo cupcakes. They were actually pretty easy to make and they turned out really good, well that’s what everyone told me. I always feel weird saying things tasted good, like I’m blowing my own horn, but they were really nice. The Oreo after being baked in the cake batter turned out really soft and yummy, so when you bit into the cupcake everything was super soft and sweet. I made a simple cocoa buttercream icing for the tops, which complimented them nicely, it also made them look cool, white on the outside and brown on top, sort of like an Oreo.

Anyway here is the recipe for the cupcakes, the buttercream icing I just made up as I went along, but next time I’m totally making this recipe because it sounds amazing and who wouldn’t want the most amazing icing on their cake? Not me.





Vanilla Cupcakes 

125g butter

150g castor sugar

1 teaspoon vanilla essence

2 eggs.

200g cake flour

1 teaspoon baking powder

125ml milk


Cream the butter and sugar together Add the vanilla essence and mix well Add the eggs one at a time, scraping the sides of the bowl well after each addition Add the flour, baking powder and milk to the mixture and beat well Pour a small amount of the mixture into the cupcake holders then place a Oreo cookie on top of the mixture before covering it with more batter. Fill the cupcake tin holes just under 3/4 of the way. Bake at 160° for 20 minutes or until the tops of the cupcakes are slightly golden brown. Once they are cooled you can ice them with whatever icing takes your fancy. Like I said I made some cocoa buttercream icing, but next time I’m using this recipe (below) but I’ll add some cocoa.






Fluffy Buttercream Frosting

1 1/2 cups butter, at room temperature (3 sticks)*

4 1/2 cups powdered sugar

3 Tbsp heavy cream

1 1/2 tsp vanilla extract (use clear if desired)


In the bowl of an electric stand mixer, using the paddle or whisk attachment whip butter on medium high speed (if using whisk attachment whip on high speed) until nearly white and very fluffy, about 7 – 8 minutes, frequently scrapping down the sides of the bowl. Add in powdered sugar, heavy cream and vanilla extract and mix on low speed until blended, then increase speed to medium and beat until very light and fluffy, about 5 – 6 minutes, frequently scraping down the sides of the bowl. Immediately spread over cooled cake or cupcakes.

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