Peanut butter and Chocolate Biscotti

Crunchy and perfect with a cup of coffee

Biscotti is my absolute favourite winter treat, it’s crunchy and packed with delicious peanut butter and milk chocolate chips – DROOL!

It’s sweet, nutty, and lovely to have with a warm mug of coffee after a long, draining day, because cookies make everything better, right?

Pools of chocolate and roasted peanuts in every bite!


140g unsalted butter

3 large eggs

1 1/4 cups sugar

2 1/2 cups cake flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons vanilla essence

1/2 cup smooth peanut butter

1 cup dry roasted peanuts

120g chocolate chips


1. Preheat oven to 180°C, and prepare your baking pan with baking paper.

2. We’re going to brown the butter by placing it in a saucepan on medium heat, swirling it around every minute or so until it browns and gives off a beautiful nutty aroma. Once this is done set aside to cool.

3. Beat the eggs until light and pale yellow. Gradually add the sugar while beating. While beating slowly pour in the cooled brown butter mixture and mix until just combined, mix in the peanut butter.

4. Slowly add in the dry ingredients to the butter mixture. Once combined fold in the peanuts and chocolate chips.

5. Roll the dough out shaping into a log, about 6cm in width. Depending on the size of your baking tray you might want to divide our log in 2 or 3. Bake for 20-25 minutes.

6. Remove from the oven and lower the temperature to 170°C and allow to cool for 10 minutes. Using a serated knife slice logs crosswise, place cookies cut side down on the baking tray and bake until crisp about 15 minutes. Cool biscotti and store in an airtight jar.


Deliciously creamy and oh so decadent!

Why have one dessert when you can have two! Well, atleast that’s what I always say 😄.

Most of us know flan as crème caramel, the deliciously smooth creamy dessert drenched in caramel, this dessert is exactly like that, well sort of. The crème caramel is baked together with chocolate cake batter causing a massive explosion of flavour and textures with every bite!

Crème caramel is delicious but crème caramel with chocolate cake is just next level!

Here’s how you can make it.


Softened butter, to coat bundt pan

For the caramel:

120g granulated sugar

65g water

For the cake:

114g unsalted butter, room temperature

1 cup sugar

1 Large egg

1 3/4 cups cake flour

3/4 teaspoon baking powder

3/4 teaspoon bicarbonate of soda

1/3 cup cocoa powder

1 1/4 cups buttermilk

For the crème caramel a.k.a flan

380g Unsweetened evaporated milk

385g condensed milk

115g plain cream cheese, room temperature

3 large eggs

1 tablespoon vanilla essence


Chopped pecans




Preheat your oven to 180°C.
To make the caramel:

1. Add sugar and water into a saucepan, place on medium heat without stirring. Simmer until the sugar turns into a beautiful amber colour.

2. Use the softened butter to grease your baking tin, then pour in the hot sugar. Set aside. The sugar will harden, this is normal it will melt when placed back in the oven.

To make the chocolate cake:

3. Cream the butter and sugar till light and fluffy, then beat in the egg. Sift together all the dry ingredients. Mix in the flour and butter milk mixture until just combined.

To make the crème caramel:

4. Add the evaporated milk, condensed milk, eggs, vanilla and cream cheese to a blender and blend for 30 seconds.

5. Pour the prepared cake batter into the pan, ensuring the batter is evenly spread. Pour the crème caramel liquid over the batter. Place your baking pan in a roasting pan and fill with hot water.

6. Cover with foil and carefully place in the oven, bake for an hour or until a toothpick inserted comes out clean.

7. Once the cake is done, remove from the water bath set aside and allow to cool at room temperature for an hour.

8. Top with extra caramel and pecans and serve warm or cold.

Hot Chocolate Trifle

Words cannot describe how delicious this dessert is.

Happy Weekend!!

I know we’re all at home but with juggling home schooling, working from home and getting a million requests for snacks from kids I’m just so exhausted!

Since I have to include chocolate in some form in my desserts I created this Hot Chocolate Trifle, made with the most easiest chocolate cake EVER! I turned boring boxed custard into chocolate custard, layered them all with my favourite berries, raspberry jelly and sweetened whipped cream.

I just remembered the last time I made a trifle, I was heavily pregnant and over baked a cake because I somehow nodded off, decided to turn it into a trifle with the intentions of saving it. It was the best trifle ever, so good that my husband woke me up at 4am just to ask if it was ok for him dig in 🤣😅.

Hope you enjoy this delicious treat which was so easy to put together, if you’re celebrating Eid and still haven’t decided on what to whip up, this would be perfect!

Hot Chocolate Trifle

Chocolate cake
2 cups sugar

1 3/4 cups cake flour, sifted

3/4 cup cocoa powder, sifted

1 1/2 teaspoons baking powder

2 teaspoons baking soda

1/2 teaspoon sea salt

2 eggs

1 cup milk, room temperature

1/2 cup vegetable oil

1 teaspoon vanilla essence

1 cup boiling water

Chocolate custard:

120g melted milk chocolate

1L Ultra Mel custard


2 cups fresh cream, whipped with 2 tablespoons of sifted icing sugar

1 pack of raspberry jelly, prepare according to box instructions

Fresh berries or canned fruit

Chocolate shavings


Chocolate Cake:

1. Prepare your baking tray with baking paper or baking spray and set aside. Pre-heat oven to 180°C.

2. In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt.

3. Whisk all the wet ingredients before folding it into the dry. Gently mix in boiling water. You should have a runny batter.

4. Pour into prepared baking tray and bake for 40 minutes. If you’re making layers using a round baking tin adjust the time to 20 minutes or until a skewer comes out clean.


Start layering with the chocolate cake, I sliced mine into cubes, then the chocolate custard, raspberry jelly, fresh or canned fruit, whipped cream repeat steps and finish of with whipped cream and chocolate shavings.

Don’t forget to pin this recipe!

Mac-sala and Cheese

This dish was inspired by my Grandma. Ok so a very, very long time ago (+-7 years) I didn’t know how to cook!


I remember coming home from work one day and making macaroni and cheese, dishing up some for my Grandma and her telling me how bland she thought it was! I was so upset, I mean I’m over it now but back then it really crushed me.

Well you see my Gran loves all things spicy, and well mac and cheese is definitely not that.

This brings me to the present, so I was snacking on some masala chips and got the idea for a masala mac and cheese. Just the idea alone had me whipping out my notepad jotting down measurements and spices.

The end result is absolute perfection, creamy, cheesey and spicy. I know my Gran would be so proud.

Say hello to a new family favorite! Mac-sala and Cheese.

Hope you guys try out this recipe, it has such a gorgeous aroma and the taste is incredible.


2 tablespoons of cooking oil

1 large onion, sliced

1 to 2 jalapeños, diced fine

1 red pepper, diced

1 tablespoon minced garlic

2 teaspoons Kashmiri chili powder (add more if you’re feeling adventurous)

1 teaspoon garam masala

1 teaspoon ground jeera/cumin

Salt to taste

300g Macaroni

500ml Milk, reserve 50ml

2 tablespoons corn flour

1 cup cheddar cheese, grated

1 cup mozeralla cheese, grated

1 teaspoon red chili flakes

Fresh mint and coriander to garnish


1. Boil your pasta in boiling salted water for 8 minutes. You don’t want to overcook your pasta.

2. Sauté the onions and jalapeños until soft and lightly browned. Add in fresh garlic and cook till fragrant – 30 seconds to a minute.

3. Add in all your spices and cook braise for 4 minutes till fragrant – careful not to burn the spices.

4. Add your 450ml of milk to the spices, stir and let it come to a slight boil. Mix in the 2 tablespoons of corn flour into the reserved 50ml of milk. Once the milk on the stove comes to a boil add in your roux and whisk continously until thick. This helps get rid of possible lumps.

5. Add in your cheeses and mix until they’ve melted. Add salt. I like adding salt after I’ve added the cheese since cheese itself can be really salty.

6. Pour your sauce over your pasta and mix through. Pop onto a oven safe dish and top with extra cheese and bake until the cheese topping is nice and golden brown.

Garnish with fresh coriander, chilli flakes and mint and for extra crunch some papaddums.

Chuckles Marble Cake

A delicious addition to your dessert table this Mother’s day.

Speaking of favourites, I could never, ever, ever say no to Chuckles. Also I could never eat just one.

Anyone with me?

This cake is what my sweet Chuckle dreams are made off. Vanilla and chocolate swirled batter, smooth and creamy chocolate ganache topped with Chuckles which definitely needs no introduction.

It’s Mother’s day tomorrow and I just want to wish all the Mommy’s a very happy Mother’s day weekend 💕. We love and appreciate everything you do for everyone around you. Don’t forget that you deserve to be spoilt too!

Here is how you can make this delicious cake.


225g butter, softened

225g granulated sugar

4 Large eggs

225g self-raising flour

3 tablespoons of milk

1 teaspoon vanilla essence or extract

3 tablespoons cocoa powder

100 g chuckles

50 ml cream

80 g milk or dark chocolate


1. Heat oven to 180C and spray a bundt pan or cake pan with non-stick spray and lightly dust with flour.

2. Beat softened butter and granulated sugar together, then add 4 eggs, one at a time, mixing well after each addition.

3. Fold through the self-raising flour, 3 tablespoons of milk and 1 teaspoon of vanilla essence/extract until the mixture is smooth.

4. Divide the mixture between 2 bowls. Stir 3 tablespoons cocoa powder into the mixture in one of the bowls. Spoon in the vanilla mixture, tap the bundt pan to remove any air bubbles, then spoon in the chocolate batter.

5. Using a skewer swirl around the mixture in the tin a few times to create a marbled effect – don’t over mix!

6. Bake the cake for 45 – 50 minites until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool.

7. To make the chocolate ganache, break chocolate pieces into a bowl and add in the cream. Microwave at 30 second intervals until melted. Cool for a few minutes before pouring over the colled cake. Top with Chuckles and serve!

Lemon Meringue Cookies

Delicious little morsels, perfect as a tea time treat.

With everyone craving Nandos I thought I’d share what’s been on my mind lately. Lemon Meringue Pie.

I have to admit I was in no mood to create a whole pie from scratch even though I’ve been craving it forever!

I recreated it my own way with these lemon meringue cookies. How gorgeous are they?

Each cookie has a lovely smooth lemon curd filling, topped with meringue torched to perfection.

I mean, how gorgeous are they 😍.

So easy to make, and if you weren’t sure what to spoil mom with this Sunday (or everyday actually!) She would definitely love these!

Lemon Curd
Makes about ⅔ cup

3 large egg yolks

⅓ cup sugar

2 teaspoons lemon zest

¼ cup strained fresh lemon juice

¼ cup unsalted butter, cubed

Shortbread biscuits

250g butter, room temperature

240ml icing sugar, sifted

540ml, cake flour sifted


3 remaining egg whites

1/2 teaspoon cream of tar tar

1/4 cup of castor sugar

Vanilla paste/essence


Lemon curd

In a small heavy-bottomed saucepan, whisk together egg yolks, sugar, and lemon zest and juice until combined. Add butter; cook over medium heat, whisking constantly, until mixture thickens and an instant-read thermometer registers 170°F (77°C), about 12 minutes. (Do not boil.)

Immediately remove from heat. Strain curd through a fine-mesh sieve into a small bowl. Cover with a piece of plastic wrap, pressing wrap directly onto surface of curd. Let cool slightly. Refrigerate for at least 30 minutes.

Shortbread biscuits

1. Cream icing sugar and butter for 8 minutes until light and fluffy and pale in colour.

2. Mix in your sifted flour until well combined and you have a soft dough.

3. Shape into balls, flatten slightly and using your thumb make a well in the centre of each biscuit. Do this for all of them. Pop them onto a baking tray and place in the fridge for 30 minutes.

4. Preheat oven to 180°C, bake for 8- 10 minutes.

Note: if your biscuits come out puffy, use the back of a teaspoon to gently push down and make a well in the centre.


1. Whisk the egg whites until frothy, add the cream of tar tar and gradually add the sugar. Whisk until you have stiff peaks.


Spoon lemon curd into the well of the biscuit, pipe meringue over and torch till browned.

Best served the same day.

Strawberry Swirl Blondies

Decadent and fudgey!

Mothers day is coming up and since being a mom is such hard work I plan on treating myself to all my favourite desserts!

I absolutely love Strawberry Swirls, even as a child I recall constantly picking out the jammy part and eating the entire biscuit saving the best (jammy) part for last.

Adult me: nothing has really changed 😅. With the exception that I now prefer my biscuits baked in dreamy blondie batter!

These are absolutely incredible, rich white chocolate blondie with crunchy strawberry swirls, don’t even get me started on the jammy part. That could honestly take me all day.

What have you got planned for Mother’s day?

Here’s how you can make these divine morsels.


125g unsalted butter

200g white chocolate, finally chopped

1 teaspoon vanilla extract

2 eggs, room temperature

150g castor sugar

100g cake flour

75g self raising flour

1/4 teaspoon salt

200g pack of Strawberry Swirls


1. To make blondie batter, preheat oven to 180 C°. Grease a 20cm square cake pan. Line base and sides with baking paper.

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

3. Whisk eggs and sugar until pale and creamy. Stir into butter, chocolate and vanilla mixture. Fold in combined sifted flours and salt. Spoon mixture into prepared pan and level surface. Place Strawberry Swirls on top and cover with foil.

Bake for about 40 minutes or until a skewer comes out clean.

Wait for the blondies to cool completely before slicing and serving.

3 Ingredient Cheese Scones

Delicious cheese and chives scones served with lashings of salted butter and biltong.

What do I love about these scones?

Is it the crispy outer layer of cheese?
Is it the gooey cheese inside?
Or maybe the chives?

It’s definitely all 3! Whenever I make these scones for my family they are finished in a matter of minutes. My husband loves it with lashings of butter and biltong and my kids… well straight out the pan.


300g self raising flour
200g grated cheese
250g plain yogurt – double cream or low fat
Chopped up chives, spring onion or add in dried herbs if you’d like


1. Mix in all your ingredients until you have a soft wet dough.

2. Roll out and cut into shapes using a cookie cutter. Or roll into balls and place on a baking tray.

3. Bake in pre-heated oven at 180°C for 20 minutes.

4. Serve warm. Best eaten on the same day.

Chocolate Mug Cake

Chocolate cake in a minute? Sign me up!

Screenshot this recipe and keep it close, it definitely comes in handy during those late night sugar cravings.

It only takes a few ingredients and a minute (time will vary depending on your microwave) until you have a rich, gooey chocolate cake!

Here’s what you’ll need to make it.

1/4 cup cake flour, sifted

2 tablespoon cocoa powder

1/4 teaspoon baking powder

2 tablespoons of sugar

Pinch of salt

1/4 cup + 1 tbsp. milk

2 tablespoons vegetable oil ( I’ve replaced this with coconut oil and olive oil and it turned out amazing!)


1. Sift in all your dry ingredients and whisk, add in your wet ingredients and whisk till smooth.

2. You can add in chocolate chips, coconut, peanut butter, basically whatever you fancy.

3. Microwave for 60 seconds. Please note that the time may vary depending on your microwave.

4. Service with a drizzle of chocolate and ice cream. Enjoy 😉.

Shortbread Biscuits

Delicious, light and crisp with a gorgeous crumbly texture.

These are the biscuits my Mother spoilt us with as kids, it reminds me so much of Diwali when we would spend at least a week whipping up every kind of biscuit imaginable.

I ran a poll on my Instagram page on Monday and to my surprise these delicious morsels beat soji of all things.

I didn’t know you guys loved shortbread this much! I’m usually not one for the camera but I knew I had to do a step by step for you guys which i’ll add to my Instagram highlights so it’s always available to you.

Hope you try them and love them as much as we do.

Shortbread Biscuits


250g butter, room temperature
240ml icing sugar, sifted
540ml, cake flour sifted


1. Cream icing sugar and butter for 8 minutes until light and fluffy and pale in colour.

2. Mix in your sifted flour until well combined and you have a soft dough.

3. Shape using cling wrap and refrigerate for 30 minutes or until firm. (A freezer would be great too if you’re an eager beaver like me).

4. Preheat oven to 180°C, once firm slice the biscuits and bake for 10 minutes. These freeze really well for up to 3 months.

5. Once cooled completely, dip in chocolate. Keeps well for up to 2 weeks in a cool place and airtight container.