Blondie Pies

These are the pies you make for those who can’t stand the sight of fruit mince pies – those meaning my two kids and husband!

I’ve been seeing quite a few brownie pies on my feed, and I just had to jump on the trend with these delicious blondie pies with marzipan, cranberries, and delicious Callebaut chocolate.

Here is how you can make them:

Blondie Pies



225g cold butter, cubed

350g cake flour

100g caster sugar

icing sugar, to dust

Blondie Batter:

125g unsalted butter

200g white chocolate, finely chopped

1 teaspoon vanilla extract

2 large eggs, room temperature

150g castor sugar

100g cake flour

75g self-raising flour

1/4 teaspoon salt

100g marzipan, finely chopped or grated

100g dried cranberries

50g Pecan nuts, optional


Preheat oven to 180 C°.


To make the pastry, rub the cold butter into the cake flour, then mix in the caster sugar and a pinch of salt.

Combine the pastry into a ball. The dough will be firm. You can use the dough immediately, or chill for later.

Line 2 muffin tins with silicone baking cups or paper cups, press small amounts of the pastry into each cup, and set aside.


Place butter, chocolate, and vanilla paste in a small saucepan. Stir over low heat until melted and smooth. Transfer to a large bowl.

Whisk eggs and sugar until pale and creamy. Stir into butter, chocolate, and vanilla mixture. Fold in combined sifted flours and salt. Add in marzipan and cranberries and fold till combined. Spoon mixture into pastry cups.

Using the extra dough, cut out shapes and place them over each of the blondie pies. Bake for 15-20 minutes or until slightly golden brown.

Remove the pies from the oven and allow to cool for 10 minutes before moving to a cooling rack. Once cooled dust with icing sugar and serve!

Chocolate Coated Gingerbread Biscuits

I can’t believe how late I am with my Christmas baking, usually, by now I’d have an enormous cookie jar filled with an assortment of treats. Anyway, these biscuits, according to a few people that tasted them say that it’s the best cookie I’ve ever made! This is a pretty big statement but one bite of this crunchy ginger biscuit coated in chocolate and you would agree!

I hope you try out this recipe, it is divine!

Chocolate coated gingerbread biscuits:

100g salted butter, cubed
100g golden syrup
80g demerara sugar
250g self-raising flour
2 tbsp ground ginger
1 tsp bicarbonate of soda
1 egg yolk, beaten

200g good quality milk chocolate
50g good quality white chocolate, optional
Candied ginger, optional
Gold leaf, optional


Heat the oven to 190C. Line a baking tray with baking paper and set aside.

In a saucepan over a low heat, melt the butter, sugar, and golden syrup and leave to cool.

Mix the flour, ground ginger and bicarb in a bowl. Gradually stir in the cooled sugar mixture and the egg yolk and knead gently to make a dough.

Roll the dough into balls and place them on the prepared baking tray with a gap between each to allow for spreading. Bake for 15-20 minutes or until golden brown. Leave to cool on the trays for a min, then transfer to a cooling rack to cool completely.

Once cooled coat in milk chocolate and decorate as you fancy!
Store in an airtight container.

Spiced Brownies

Spiced chocolate brownies of my dreams!

I actually had this idea sometime last year but I never really got to around to creating them. This year I told myself that I was going to make more time for the things I love and recipe development is definitely on the top of my list.

However I wish I made these earlier, they we’re crazy delicious! Chocolatey, spicy and just so darn perfect!


185g unsalted butter

185g dark chocolate

85g cake flour flour

40g cocoa powder

2 teaspoons ground ginger

2 tsp Ground cinnamon

1/4 tsp Ground nutmeg

3 large eggs

275g caster sugar

Mini gingerbread men to decorate, optional

Chocolate ganache:

113 g good quality chocolate

120 ml cream


Cut 185g unsalted butter into small cubes and tip into a bowl. Break 185g dark chocolate into small pieces and drop into the bowl.

Microwave until melted. Leave the melted mixture to cool to room temperature.

Preheat the oven to 180 degrees celcius, Using a 20cm square tin, lined with baking paper and set aside.

Sift the cake flour, cocoa powder, and spices over a medium bowl. 

Crack 3 large eggs into a large bowl and add in the caster sugar. Whisk the eggs and sugar until creamy and pale in colour.

Pour the cooled chocolate mixture into the bowl with the egg and sugar mixture then gently fold together with a spatula. 

Fold in the dry ingredients.

Pour the mixture into the prepared tin and bake for 35-40 minutes.

Allow to cool completely before slicing.

Prepare the ganache by chopping up the chocolate, heat the cream up in a separate bowl for 45 seconds in the microwave. Pour hot cream over the chocolate and stir until chocolate has melted and ganache is smooth. If the ganache is a bit runny place in the fridge to firm up before piping.

Pipe or spoon the chocolate ganache over each piece of the brownie and top with a mini gingerbread man.

Keep refrigerated, allow the brownies to come to room temperature before serving.

Candy Cane Cookies

Are you sick of me yet? No? Well then you guys are my kinda people. How adorable are these candy cane cookies? I am obsessed with them, my kids are too but that’s no surprise 藍.

For the flavours I chose chocolate and vanilla and Peppermint, I have to say I love both, becareful with the amount if peppermint extract you add to your dough you don’t want it tasting like toothpaste.

Candy cane cookies recipe

250g butter, softened
1/2 cup icing sugar
3/4 cup cornflour
1 tsp vanilla essence
A few drops of peppermint essence
2 1/4 cup cake flour
Red food colouring

1. Preheat the oven at 180°C. Line baking sheets with baking paper.

2. Crema butter and icing sugar together till light and fluffy.

3. Add vanilla essence and sift in dry ingredients and mix until combined and the dough is smooth.

4. Divide and remove half the dough from the bowl and add in vanilla essence. Carefully add the red food coloring and Peppermint essence to the remaining dough. Mix on low until the color is evenly distributed.

5. Roll out cookie dough into a 10 cm rope. Do the same with a piece of the red dough (make sure the ropes are the same length).

6. Place the ropes next to each other and twist together. Transfer to the baking sheet and curve the top of the dough into a candy cane shape.

Repeat with the remaining dough, spacing the cookies about 2 inches apart.

7. Bake for 15 – 18 minutes and allow to cool before moving to a cooling rack.

8. Store in an airtight container.

Cajun Chicken Pasta

Delicious and easy pasta dish that you will love!

I know I don’t post nearly enough savoury dishes as I do desserts but this simple pasta dish has been my go-to as of recently, and I know we’re all insanely busy so I thought I’d share this recipe with you.

This simple dish takes very few ingredients to whip up, just a few veggies, cheese, pasta, tomatoes, chicken, spices, and a dash of cream.

Here is how you can make it;

Cajun Chicken Pasta


250g Chicken breast pieces

cajun spice, just enough to coat the chicken

Black pepper

1 tablespoon lemon juice

1 teaspoon crushed garlic

olive oil, as needed

1 large onion, diced finely

1.5 cups of sweet pepper, chopped

1/2 cup tomatoes, chopped or crushed

1/2 cup fresh cream

1 teaspoon red chilli flakes

1 teaspoon dried oregano

1 cup cheddar cheese

salt to taste

350g penne, cooked till al dentè (Reserve 1 cup of pasta water)


  1. Coat your chicken in cajun spice, black pepper, and lemon juice, fry on medium heat until cooked, set aside.
  2. In the same pan add a splash of olive oil, 1 teaspoon crushed garlic, sliced sweet peppers, and onion and cook on medium-low heat until the veggies are nicely browned.
  3. Add in crushed tomatoes and cream and allow to simmer for 8-10 minutes on low heat.
  4. Add in chilli flakes and oregano, be sure to taste for salt and add accordingly.
  5. Add 1 cup of cheddar cheese and stir through, mix in the pasta and stir to coat the pasta in the sauce, cut chicken into chunky strips, and add to the pasta. If your sauce is too thick add a splash of pasta water and stir through.
  6. Garnish with fresh parsley and chilli flakes, enjoy!

Lamington Wreath Cake

Buttery lamingtons are LIFE! Delicious and now also quite festive!

These past two weeks have been stressful, work is hectic, and my personal life is hectic, and then amid all the chaos, my mother decided to visit!

Like I said, stressful! But I am back, I missed you guys, and I missed taking beautiful photos of food and sharing them with you.

To kick things off, I decided to treat my husband whose been hounding me to make him lamingtons for weeks now! Instead, I decided to grant him his one “dying” wish (you know how dramatic men are, lol) and also take the opportunity to turn this delicious buttery cake into something a bit more festive.

So that is how the lamington wreath was born, the end!

Just kidding, This dessert is so easy to make, it’s ridiculous! Sandwiched together with strawberry jam and sweetened whipped cream, and to be a little bougie I piped the whipped cream and added a touch of gold leaf.

I hope you try out this lovely recipe, it is definitely one for the recipe books!

Lamington Wreath Cake Recipe


Butter cake

125 g butter, softened

1 cup caster sugar

1/2 tsp vanilla extract

3 eggs, room temperature

1 3/4 cups cake flour

3.5 tsp baking powder

1/2 cup milk


4 cups icing sugar, sifted

1 sachet strawberry jelly powder

1 tbsp butter

200 ml of boiling water


3 – 4 cups desiccated coconut


1/2 cup of strawberry jam

1 cup of whipped cream, sweetened with icing sugar


Butter cake

1. Preheat oven to 180C. Sift flour and baking powder together.

2. Grease a 20 cm x 30 cm cake pan. Spray with baking spray or line with baking paper.

3. Beat butter, sugar, and vanilla with an electric mixer on medium-high speed until light and fluffy. Add eggs 1 at a time, beating well after each addition so the batter is smooth, not curdled.

4. Add half the flour and gently fold to combine, then stir in half the milk. Repeat with remaining flour and milk.

5. Pour the batter into the prepared pan and bake for 20 minutes or until a skewer inserted into the center comes out clean.

6. Combine the icing ingredients in a heatproof bowl and mix until smooth. Should be a syrup consistency.

7. Once cakes are cool, use a 6-7 cm round cookie cutter to cut around from the center of each cake. 

8. Pop cake rounds into the freezer, this will make it easier to coat.

9. Place coconut on a large baking tray or plate. Carefully dip cakes, one at a time, in strawberry jelly icing, turning to coat. Coat cakes in coconut, transfer to a baking paper-lined tray. Refrigerate for an hour to allow the icing to set.

10. Transfer one cake to a cake stand or serving plate. Spread the bottom layer with 1/2 cup of jam. Place whipped cream in a piping bag fitted with a round nozzle. Pipe half of the whipped cream over the jam. Sandwich with the remaining cake layer. Pipe small amounts of cream over the top layer. Decorate with chocolate shaving, truffles, and gold leaf for a festive touch.

** Keep cake refrigerated.

Jalebi Ice Cream Sandwiches

I feel like I come up with the strangest desserts, but somehow they just work.
This is one of those times, sweet, crispy, and syrupy jalebi a classic Indian sweet has been upgraded to an ice cream sandwich with crushed pistachios and a touch of gold leaf.

These hit the spot, especially in this heat!

Here is how you can make them, watch the video which includes a step-by-step on how to make these on my YouTube channel.

Jalebi Ice Cream Sandwiches


Jalebi batter:

125g cake flour
1/2 tsp yellow food colouring
1/2 teaspoon bicarbonate if soda
16g maizena
120ml plain yogurt
120ml water – add more if needed
1 teaspoon lemon juice
Vegetable oil for frying

Spiced syrup:

2 cups of white sugar
1 cup of water
5 crushed cardamom pods
1 teaspoon of lemon juice
Pinch of saffron, optional

2L vanilla ice cream
Roasted and chopped pistachios
Gold leaf, optional

Spiced sugar syrup

  1. Add sugar to a non stick pot, add in water and stir.
  2. Boil on medium heat until it reaches a 1 string consistency – watch my YouTube video to see how.
  3. Add in lemon juice, crushed cardamom pods and saffron. Remove from heat and set aside to infuse.

Note: if your syrup crystallizes, add in a little water and place back on the heat.

Jalebi batter:

  1. Add cake flour, maidens, bicarbonate of soda, food colouring to a mixing bowl and whisk until combined.
  2. Add yogurt and mix in, add in water and whisk until the batter is smooth. The batter needs to be thick but flowing. If it needs more water, add a tablespoon at a time until it reaches the correct consistency.
  3. Pour batter into a squeeze bottle, this will ensure your jalebis are uniform.


  1. Heat the oil on medium heat, check of the oil is hot enough by adding a little batter to it. It needs to rise up without browning.
  2. Squeeze the bottle gently in circular motions from the centre moving out to get a pretty spirals. If your batter is too thick just add in a little water.
  3. While the jalebis are Frying check up on your syrup. If it has crystallized, add in a little water and return to the heat. The syrup needs to be warm and not hot. This prevents the jalebi from getting soft.
  4. Once the jalebi is done frying, add the the warm syrup. Remove after 4-5 minutes and set aside. Do this to the remaining jalebi.
  5. Once the jalebi have cooled down completely, sandwich together with your favourite ice cream and sprinkle with roasted pistachios and if you’re feeling a bit extra, add in a touch of gold leaf.

Full video up on my YouTube Channel.

Dulce de leche penda/peda

Upgrading penda with some homemade dulce de leche. 
When I say homemade, I really mean simmering a can of condensed milk for 3 hours. Yep, that’s pretty much it. 

Peda is an Indian sweet, it’s soft and rich and delicious! As much as I love Indian sweets I sometimes find them way too sweet, hence the dulce de leche, this addition gives it a lovely balance – which means you and I can eat more. 

Also this entire process took less than 30 minutes to achieve. I have a short video on my YouTube channel on how to make these, watch it here

Dulce de leche penda


396-g can sweetened condensed milk 

92g dry milk powder (I used Klim) 

30ml ghee or unsalted butter 

30ml milk 

1 teaspoon freshly ground cardamom 

1/4 teaspoon of salt


To make the dulce de leche, remove the label from the can condensed milk and place the can in a big casserole. Pour in enough water to cover the can. Place the casserole on the stove on high heat and bring the water to a boil, turn the heat down and simmer for 3 hours. Top up with water as it will evaporate. When done, remove the can and let cool completely – I like doing this overnight.

To make the penda/peda start by toasting the milk powder for around 4-5 minutes using a non-stick pan, keep stirring to toast evenly and to prevent it from burning.

Pour in 200g of the dulce de leche into the pan and stir through, mixing until everything is combined. Once combined add in 30ml of butter or ghee, 30ml of milk, a pinch of salt and 1 teaspoon of freshly ground cardamom.

Stir continuously for 5 minutes, or until the mixture starts leaving the sides of the pan. Remove the pan from the heat and cool for 5 minutes.

Place a roasted pistachio in the centre of each penda. 

Store in an airtight container for up to 1 week.

Doughnuts dipped in chocolate with roasted peanuts

Forget all the fancy-schmancy stuff these are the only doughnuts you’ll ever need.

Dipped in melted chocolate and toasted peanuts, I mean can you name a better combination?

I prefer not using ganache because I live for that chocolate crunch that comes with dipping your doughnut into plain old chocolate and waiting for it to set – The waiting for it to set part is pure torture, but so very worth it!

I made these just to test out my new thermometer which I used to get the oil at the perfect temperature for frying. It worked so well, each doughnut was so soft, light, and cooked to perfection. Do you perhaps use a thermometer when cooking or do you have any special tricks that you’d like to share with me if so let me know in the comments.

Anyway, these were made specially to curb a craving I had, I’ve been trying to be good by indulging my waistline with a salad however everyone deserves a cheat meal and mine were definitely these.

Here’s how you can make them.

Chocolate and peanut doughnuts


361g Cake flour 

50g sugar

1/2 teaspoon salt

2 teaspoons instant yeast

1 large egg

225g milk

28g unsalted butter, melted

1/2 teaspoon vanilla essence

Oil for frying


150g melted milk chocolate

Dry roasted peanuts, finely chopped


  1. Whisk together the dry ingredients in a large bowl and set aside. In a different smaller bowl, whisk together the egg, milk, melted butter, and vanilla essence. Add the wet ingredients to the dry ingredients. 
  2. Mix until the dough has combined then knead by hand or stand mixer for 8 minutes until the dough is smooth and soft.
  3. Place the dough in a well-oiled bowl, and allow it to rise for 1 1/2 hours, or until doubled in size.
  4.  Once the doughnuts have risen deflate the dough and turn it out onto a lightly floured surface. Using a rolling pin, roll it 1/2 a centimetre thick, and cut out doughnut shapes with a round cutter. Cover loosely with a clean kitchen towel and allow to rise for 30 minutes or until doubled in size.
  5. Heat the oil in a frying pan till 180 degrees celsius. Carefully place the doughnuts in the oil, 2 or 3 at a time making sure not to overcrowd the pan, and fry until golden brown. Turn over and cook the second side.
  6. Remove from the oil with a slotted spoon and drain on a paper towel. Once cool, dip doughnuts into melted chocolate and sprinkles with roasted peanuts. Store in an airtight container.


Delicious and buttery crepes that are perfect for the whole family!

Happy Wednesday everyone! 
Today is going to be a good day, I can feel it! 

I made these French crêpes the other night and gave my husband one with a spread of peanut butter inside, HUGE MISTAKE! Because apparently they were amazing especially with the peanut butter and then I had to make another batch just for photos and to share on the blog.

Here is my recipe for delicious crêpes that you can serve either sweet or savoury.

French Crêpes


120g Cake flour

Pinch of salt

170g milk

2 large eggs


  1. Combine the flour and salt in a mixing bowl. In a separate bowl, beat the eggs and milk together.
  2. Make a well in the flour mixture and pour in the wet ingredients and stir until smooth; I like pouring my batter into a strainer just to ensure there are no lumps.
  3. Stir in the butter. Cover and let sit for an hour.
  4. Heat a pan until it’s medium-hot; Use a paper towel to wipe the bottom of the pan with butter.
  5. Pour a 1/3 cup of batter into the pan. Pick the pan up, and tip it in a circle so the batter covers the bottom of the pan.
  6. Cook until the bottom of the crêpe begins to brown and pull away from the sides, flip it over and cook briefly on the other side. Place cooked crêpes on a plate and set aside and cook. Cover until the remaining crêpes are cooked.
  7. Fill with whatever you desire, or try out the really delicious peanut butter filling.