• Peanut butter chocolate chip cookies

    So, I am a terribly unorganised blogger.  I usually forget to take photos of baked goods for recipes, and when I do remember I’ve usually missed the natural goodness of daylight so they look terrible.  Anyway, I’m pretty impressed with myself today as I absolutely remembered to take (lots) of pics while I was baking!  So now you get to see some of the process as well! Ingredients 125g butter, melted 155g brown sugar 125g peanut butter (I use a light peanut butter) 2 tsp vanilla essence 1 egg 2…

  • Baking fails!

    So I spend some weekends baking up a storm, and then forget to take photos to add to the blog.  So when I go to publish recipes that I have either created or amended from their original (it’s not often I will not play with a recipe when I bake) I have no photo.  So, because of this I have a bunch of draft posts, with no photos… I also have some massive baking (and decorating) fails, and I usually remember to take photos of them.  Anyway, it’s hard to…

  • Chocolate Brownies

    Brownies are one of those magical things that have migrated from the US, along with Coca-Cola, Reese’s Peanut Butter Cups and Hallowe’en.  And the best brownies are slightly gooey in the middle… just like these ones! Ingredients 125g unsalted butter, melted 3 eggs 1.5 cups white sugar 3/4 cup plain flour 1/4 cup cocoa powder (Dutch cocoa powder is the best) 1 teaspoon vanilla extract pinch of salt 125g dark chocolate, chopped Method Preheat oven to 180°C (160°C fan forced). Grease a 20cm or 9″ slice tin and line with baking paper.…

  • Cookies and Cream Cheesecake

    One of my ‘go-to’ recipes is my cookies and cream cheesecake.  It’s relatively simple and very delicious – a definite crowd pleaser.  It is based on my white chocolate cheesecake recipe, but I make it as a larger slab type recipe for bigger groups.  It has the potential to last up to a week in the refrigerator – but alas, it has never lasted that long with my friends and family. Crust: Ingredients 500g Oreo cookies 120g butter Method Put the Oreos into a food processor and blend until fine…

  • Chocolate salted-caramel tart

    This is a complicated recipe – there are three parts to cooking it, BUT it is well worth it in the end. Chocolate shortcrust pastry base Ingredients 125g butter, cubed 1.25 cups plain flour 2 tbsp cocoa powder 2 tbsp caster sugar 1/4 tsp salt 2 tbsp iced water Method Add flour, cocoa powder, caster sugar and salt into bowl and stir until mixed. Add butter and rub with fingers until mixture resembles fine bread crumbs. Add water and stir with a metal spoon until you have an even, doughy…

  • Vegan buttercream frosting

    Now, it is a little known fact (which I like to tell people about) that Oreo cookies are vegan-friendly.  I’m not sure if this is by design, or by accident, but it certainly make decorating (non-butter) buttercream frosting easier!  You can chop Oreos in half and add them to the top of the cupcakes for that little bit of extra ‘oomph’! These recipes go perfectly with my vegan chocolate cupcakes, and you can amend it to have several variations. Vanilla Ingredients 125g Nuttlex Buttery Spread 1.75 cups icing sugar 2…

  • Vegan chocolate cupcakes

    I love to experiment with baking.  I have this great chocolate cake recipe (that I will likely NEVER publish the recipe for because it’s my signature cake), but I also acknowledge that people have dietary requirements – I am a primary example of that. So, I like to play around with recipes to make alternatives for others.  This is my vegan chocolate cupcake recipe. Ingredients 1 cup vanilla almond milk* 1 tsp apple cider vinegar 3/4 cup caster sugar 1/3 cup canola oil 1.5 tsp vanilla extract 1 cup plain…

  • Jaffa cheesecake

    So, as I mentioned in my recipe for White chocolate cheesecake, I use this as my base cheesecake recipe for heaps of different variations.  This variation is for all the orange-chocolate lovers out there! There are two steps you need to add to the base recipe to transform it into choc-orange deliciousness. Steps for choc orange cheesecake goodness: At step 6, add 1.5 tsp of orange essence to the cream cheese mixture. Between steps 7 and 8, add 1 cup of crushed Jaffas to the cheesecake mixture. Continue on your merry cheesecake way……

  • Mint chocolate cheesecake

    So, earlier this week I posted my recipe for White chocolate cheesecake.  As part of this I mentioned that I use this as a base recipe to do variations – which is absolutely correct. Some of the variations include: Tim Tam dark chocolate caramel salted caramel, and cookies and cream. This version is Mint chocolate one.  Essentially the recipe is exactly the same, but it alters depending on how minty you want the cheesecake to be. There are three options you can follow to make this cheesecake ‘minty’, and you…

  • Rocky road

    Rocky Road

    I can’t eat whole nuts, so I generally just don’t eat nuts at all because there’s a fine line between what I can eat and what will make me sick (I’m not anaphylactic, but it’s not pleasant).  What I can get away with (luckily) is eating foods that may contain traces of nuts.  However, I know that this is not the case for some – and I sympathise entirely. It’s also really hard to get rocky road not just without nuts, but without peanuts (the worst kind if you have allergies).…

  • White chocolate cheesecake

    So this is what I use as my base (not baked) chocolate cheesecake recipe.  It has a simple flavour and it is easily adjustable to make several variants, which I am sure you will see a few of in later blog posts. Ingredients Base: 250g plain chocolate cookies (I use Arnott’s chocolate ripple) 100g melted butter Cheesecake filling: 375g cream cheese (softened) 1/2 cup caster sugar 1 tsp vanilla essence 1 cup cream 3 tsp powdered gelatine 1/4 cup boiling water 200g white chocolate* (melted) Method Base: Grease 22cm or…