South African Classic – Peppermint crisp tart with a twist

I have always been a huge fan of peppermint crisp tart, weirdly enough I have never attempted making it. Until today of course. I decided to try my hand at something different, see I’m not a fan of the tennis biscuit base as im more of a chocolate lover so I swopped out the coconutContinue reading “South African Classic – Peppermint crisp tart with a twist”

Next level boerwors vetkoek filling, with caramelised peaches and rocket

I loved everything about creating the filling for my vetkoek. The best part was obviously when it came time to taste. The caramelized peaches worked so well together with Mrs. Balls original chutney, it was like a little flavour bomb being set of and me enjoying every second of it. And by second I meanContinue reading “Next level boerwors vetkoek filling, with caramelised peaches and rocket”

Homemade Romany Creams

1 cup of sugar 250g soft butter, I used stork bake 1 tablespoon baking powder 3 cups dedicated coconut 2 cups of sifted flour 1 level teaspoon salt 8 tablespoons of unsweetened cocoa powder dissolved in 125ml hot water Cream butter and sugar, add the baking powder and cocoa mixture till combined, add coconut andContinue reading “Homemade Romany Creams”

Moist Carrot & Pineapple Cake

Ingredients For the cake: 2 cups granulated sugar 1 1/3 cups vegetable oil 3 extra-large eggs, at room temperature 1 teaspoon pure vanilla extract 2 1/2 cups plus 1 tablespoon sifted cake flour 2 teaspoons mixed spice 2 teaspoons baking soda 1 1/2 teaspoons kosher salt 1 cup chopped cashews 450g carrots, grated 1/2 cupContinue reading “Moist Carrot & Pineapple Cake”

Pecan Nut Pie

INGREDIENTS PASTRY 140 g cake flour 1 ml salt 80 g cold butter (I used Stork Bake), cut into small cubes 8 ml castor sugar 1 large egg yolk 10 ml iced water 2.5 ml lemon juice FILLING 3 eggs 60 g butter, melted 225 ml brown sugar 80 ml golden syrup 5 ml vanillaContinue reading “Pecan Nut Pie”

Bakery style cookies

Crunchy on the outside, soft and chewy on the inside. For me that describes the perfect cookie. These are chocolate cookies with chunks of almonds and orange zest. So chocolate, orange and almond cookies? 🤔. I added 350g of chocolate to the dough making sure you get a nice chunk of ooey gooey chocolate withContinue reading “Bakery style cookies”

Maple Honeycomb

Ever fancied making your own “crunchie” bars? Well now you can with this simple and mesmerizing method of making your very own honeycomb. This legit takes less than 15 minutes to prepare adding another 30 minutes to cool down completely. Smothered in chocolate or broken into shards would look stunning placed on any dessert. ForContinue reading “Maple Honeycomb”

Choux Pastry

I am a huge fan of French pastry, croissants, palmiers and ECLAIRS!My love for eclairs however is something I just can’t explain, I love them so much I’d choose them over creme brulee anyday. This morning I got up, turned to page 48 of @freshliving_pnp and decided to whip up a batch of chocolate eclairs.Continue reading “Choux Pastry”

Cinnamon sugar french toast muffins

These little morsels are absolutely delicious and they were a huge hit with my kids. They’re perfect for Sunday’s brunch or breakfast on the go. Here’s how you can make em’ Make sure to spray your muffin pan very, very well with cooking spray so the French toast doesn’t stick. Ingredients 3 large eggs 1/2Continue reading “Cinnamon sugar french toast muffins”

Zucchini Brownies – Vegan

Ingredients 1/2 cup vegetable oil 1 1/2 cups (300g) granulated sugar 1 tablespoon vanilla extract 2 cups cake flour 1/2 cup unsweetened cocoa powder 1 1/2 teaspoon baking soda 1 teaspoon salt 3 cups finely grated zucchini DO NOT DRAIN 1 1/4 cups dairy mill or semi sweet chocolate chunks. I used Nestle chocolate andContinue reading “Zucchini Brownies – Vegan”