Superbowl 51 Themed Cupcake Recipe

This year the Atlanta Falcons versed the New England Patriots in the iconic Superbowl game, held only a couple of weeks ago. As a big fan of American Football and great lover of delicious desserts, I have taken it upon myself to make annual Superbowl cupcakes, celebrating both teams that get into the finale. This year, it was one of my favourite teams, the Patriots (who happened to have won, if you didn’t already know) and the Falcons and luckily both teams had great colours I could play with for my cupcakes. I used a pack mix (which is honestly the easiest and fastest way to make cupcake) again this year. I used Green’s Classic Vanilla Cupcake packet mix.

Here is a step by step of how I made my awesome Superbowl 51 themed cupcakes:

Ingredients for cupcakes:

  • Packet mix,
  • 2 eggs,
  • 2/3 of a cup of milk,
  • 3 tablespoons of soft butter
  • Gel icing colours (blue and red).
Fresh eggs, butter, milk

Method for cupcakes:

  • Turn on your oven and set it to 180 degrees. If you want to use the fan, turn it to 160 degrees,
  • Grab a 12-cup muffin pan and line them with patty liners (I used blue, white and red liners),
Cupcake Patty Liners
  • In a large bowl add the given packet mix, your two eggs, milk and soft butter,


  • Bring it all together with a hand-held mixer on low, or by whisk, until just combined,
  • Once all combined, turn up the hand-held mixer to medium and mix for two minutes, or until slightly fluffy looking, if by hand continue to mix,


  • Grab a set of scales, and carefully divide the mixture into two into two separate bowls,


  • Add a toothpick scrapping of blue to one bowl and red to the other and combine with spatulas well (keep adding colour mixture until you reach your desired colouring),


  • Pour coloured mixtures into prepared and lines patty liners to the colours of preference (blue mixture into red liner and vice versa),


  • Bake for 25 minutes or until a skewer test passes,


  • Sit the cupcakes in the tray for five minutes once cooked but place on try immediately after the five minutes to cool without sweat.


Ingredients for icing:

  • Icing mix from packet (icing sugar)
  • 4 tablespoons of soft butter
  • Gel icing colours (black and red)

Method for icing:

  • Once the cupcakes have cook completely from top to bottom, grab the packet mix for the icing and butter and combine on slow with hand-held mixer or by hand with whisk (this takes a bit longer by hand),
  • Again, grab the scales and this time instead of dividing into two, divide the icing mixture into three, (one for black, one for red and one for white),


  • Once divided, add the gel icings to two of the bowls, red and black (the white is technically the colour made naturally when mixed),
  • Spread onto corresponding cupcakes when ready and decorate as pleased,
  • Eat and enjoy!



This scrumptiously sweet baby cupcakes will kind of shrink, which is okay, because then you can have another one. They taste like a vanilla piece of cake and will make you want to go back for more. The icing is nice to.

*Please note that you don’t have to use colouring in the cupcakes or the icing, I only did so, because it was the Superbowl. If you don’t want to use the colours, then just omit them from the recipe mentioned above. I think the colours give it a cool look though.

**Please note that the colouring that I used was a gel. Gels/pastes are better than the liquid bottled ones as they don’t add water to the mixture and give you a better colour and consistency in the end. You can find a whole range of them in Coles and Woolworths in the baking aisle.

Storage – if you end up having to put the cupcakes away, well then just grab a container and seal it properly and they should last up to 6 or 7 days, if you don’t have sneaky little hands going for them all the time.

Let me know what you think of my recipe. Have a go yourself. And please ask if you have any questions.



Carrot, Date and Walnut Loaf Recipe

I love a good carrot cake, but sometimes they can be a little tricky or time consuming to make. They generally take 50 minutes to cook in the oven most carrot cakes. If you don’t like waiting that long or are looking for something different to try and taste than this is the recipe for you. I found this recipe in the Coles magazine, the free one you can grab when you are paying. I love this recipe because it is fast and really easy to throw all together in the afternoon. Now I know I said that carrot cakes take 50 minutes to cook, well do does this one, the difference however is the steps and time it takes to get it into the oven, it is a very simple recipe. Here is what you need:


  • 140 g dates (pitted), chopped coarsely
  • 2 eggs
  • 125 ml vegetable oil
  • 300 g self-raising sugar
  • 220 g brown sugar
  • 1 ½ cups carrots, coarsely grated (about 3 large carrots)
  • 50 g walnuts, chopped
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg


  • Preheat your oven to 180 degrees
  • Grease and line a long loaf pan with baking paper, leaving the long sides to hang (10cm x 20cm)
  • Combine chopped dates, eggs and oil into a bowl and whisk together
  • In another bowl, combine the self-rising flour, brown sugar, grated carrots, chopped walnuts, cinnamon and nutmeg together
  • Once combined nicely, pour in the date, egg and oil mixture into the dry mixture and bring together
  • Once combined, pour out into greased tin and place into preheated over
  • Bake for 50 minutes or until the skewer test is passed (place skewer into the middle fo the cake and if it comes out clean it is ready)
  • Leave the loaf in the tin for 10 minutes to cool before turning it out onto a wire rack to cool completely.
Carrot, Date and Walnut Loaf without Icing Sugar

Note: there is an icing element to this loaf that I will add but know that I have not made the icing mixture as I had the loaf as is without.

Icing Ingredients:

  • 250g cream cheese, softened
  • 50g butter
  • 80g icing sugar mixture

Icing Method:

  • Use and electric mixer to beat the cream cheese and butter until it is smooth.
  • Add the icing sugar and beat until well combined
  • Spread mixture over cooled, cold loaf
  • Enjoy!

I made this cake last week and I loved it. I didn’t chop my dates or walnuts enough so I had big chunks of them throughout my loaf. This cake is simple to make with only a handful of steps before you throw it into the oven. Your house will smell amazing as it is cool, trust me. If you don’t like dates, or walnuts, then you can leave either/or of them out and I don’t think it will alter the recipe.


Once it is cooled, I suggest putting it into a container that doesn’t suffocate the loaf as it might sweat a little bit. I should keep for a week or more and serves about 12 people if you want to be generous.

I hope you enjoy the recipe and the loaf and let me know if you have a go at making it.

Stick around…

22 Magical Cakes All Book Lovers Will Appreciate

Ummmm guys, look at this amazing link I have added right below:

How amazing do these all look?

How wonderfully creative and unique?

I love them all, they are all so special and different and I want them all. Well actually I want the Matilda one, and the Twilight one (mum, dad, friends if you are looking, reading just a little hint for you all).

How good does the Pride and Prejudice one look and professional The Hunger Games one look?

I want to eat them all, actually I do wonder what flavor they are inside.

Stick around…

Candied Walnut Recipe

My mother just made a Walnut and Carrot cake. It looks amazing and I am about to make the cream cheese icing to top the cake. The recipe also calls for a candied walnut topping. Mum gave me the responsibility, even though I have never even attempted to do such a technique in the kitchen, but my mother like to throw me in the deep end for a lot of situation to allow me to kick and scream and conquer and learn. Suffice it to say, I candied my first ever batch of walnuts and I can’t wait to taste them with the cake.


  • 100 g walnuts (halved)
  • ¼ cup maple syrup
  • 1 tbsp. butter
  • ¼ tsp ground cardamom


  • Line a baking tray with baking paper and set it aside
  • Heat a small non-stick fry pan over a medium heat
  • Add in all the ingredients
  • Allow all of the ingredients to melt (not the walnuts) and stir for about 5 minutes until the walnuts are coated and syrup is thick
  • Pour onto the line baking tray
  • Separate the nuts and let cool


Note: These candied walnuts are going onto of the Carrot and Walnut Cake that is written in the April 2016 edition of Woolworth’s Fresh Magazine.

I will take a photo and show you all what that cake looks like in the end. And will write up the recipe for the cake shorty. I’ll let you know what I post it.

Stick around…


Darrell Lea Chocolate Banana Bread Recipe

I had a sheet of left over Darrell Lea Chocolate in my cupboard from making something sweet the other week and found a gem of a recipe in the pack and thought I would make it. So as my mother got dinner ready, I got this cake ready. It is quick and simple with only 6 ingredients to play with and not that many moves to make it. Have a go yourself.


  • 100 g Darrell Lea Traditional Milk Chocolate (grated)
  • 2 bananas (ripe)
  • ¾ cup sugar
  • 2 tbsp. golden syrup
  • 1 egg
  • 1 cup self-rising flour (sifted)


  • Preheat your oven to 180 degrees
  • Line your tin/tray with grease proof paper and set aside for now
  • Mash your ripe bananas into a bowl using a fork
mashed bananas
  • Add the golden syrup and sugar into the mashed bananas and stir
mashed bananas, golden syrup and sugar
  • Add the egg and sifted flour into the banana mixture
the egg is under the mountain of sifted flour


  • Grate the Darrell Lea milk chocolate before adding it to the rest of the mixture and stir well
grated milk chocolate
ingredients all together
  • Pour the mixture into your lined baking tray/tin and place it into the preheated oven for 30-35 minutes or until the bread passes the skewer test
pour into the tin


  • Allow the bread to cool in the tin for 5-10 minutes before turning it out onto a wire rack
  • Enjoy!
The end result with a piece or two already missing!

Note: I used a microplane to grate my chocolate, it took a while so it might be ideal to grate the chocolate before starting anything else as it gives the oven time to preheat and egg to come to room temperature.

This easy, simple chocolate banana bread will make your house smell of chocolate with a hint of banana and it smells delicious. It is a total must make for everyone.

Stick around…

Smoked Paprika Aioli Recipe

A few weeks ago I showed you a photo of a bowl of Aioli that I made with my sister. It was Smoked Paprika Aioli and it was my first attempt in ever making something like an aioli and I have since made it once again, wait, maybe twice more. Anyway, this is the photo of the first time I made the Aioli.

Now here is the recipe on how I made it and the story why I made it, because I thought it was about time I shared it seeing as I told you about it over two months ago.

My sister came up to me a few weeks ago and asked me if we could make something together. We had gone out to lunch with our mother the day before and with her lunch she had the most amazing tasting aioli I had ever had. My sister doesn’t really like sauces and so when I saw her eat her food with this and liked it, I knew that she was going to start liking sauce if it tasted similar to the one she had when at lunch. So my sister when and found a recipe for Smoked Paprika Aioli and wanted me to make it with her. It was the first time I had ever made an aioli but it was going to be okay, my sister and I can do a lot of things together when we put our heads together. So here is the recipe she found with a few of my changes which made it taste sooo good.


  • 1 large egg yolk (the yellow bit)
  • ½ teaspoon salt
  • 1 lemon (the juice of one half at a time though(
  • 1/8 teaspoon smoked paprika (I ended up using ½ teaspoon of it to a bigger spice flavour)
  • 2 cloves garlic (minced or grated)
  • A few sprinkles of black pepper
  • 1 cup canola oil (DO NOT use olive oil)

*Make sure all the ingredients are at room temperature before you start.


  • In a food blender or by hand (I used both in the end) put in your egg yolk and half of your lemons juice – let it sit for a few minutes together in the bowl
  • Then add your minced garlic, salt, smoked paprika and black pepper to the eggs and lemon juice that have been sitting there
  • Then start beating it or turn the machine on and wait until it starts to turn a paler colour than when it started and a bit thicker too
  • Once you notice a slight change in colour, start drizzling in the canola oil, not a lot at once and watch to see that the machine or the hand mixing it is bringing it all together before drizzling in more
  • It is going to take a while to get through the cup of oil but to also bring everything together but the wait is worth it
  • You’re going to notice the difference in thickness as it continues to combine and once it looks like it can probably stand on its own it you dip a spoon in a bring it out and it doesn’t really move anywhere then you can taste it and see if it need a bit more salt or pepper or even smoked paprika
  • If the mixture does get to thick use some of the other half of the lemon’s juice to thin it out a bit, but too much of it will ruin the whole thing.

Note: With one cup of canola oil and half a lemon’s juice, this recipe makes a lot more than it sounds like. I kept this after eating it with dinner that first night in an air tight container in the fridge for only a week, I think anything more will play with the laws of food and health a bit too much.

This Smoked Paprika Aioli tastes so good on a number of things, I had it with chicken schnitzel, fish and chips, in a few sandwiches, trust me it will get eaten, even by those who might not like eggs or sauces.

*There is an egg in this recipe, so if you are allergic or are serving this to someone with allergies please be aware and let them know.

Let me know what you think of this awesome new recipe. I know I shared the picture of it when I first made it, but I don’t have a new one so I hope this picture still depicts the greatness of this awesome sauce. Have a go at trying to make this one, it’s not as hard as it seems.

Stick around…

Mini Oreo Cheesecake Recipe

Oreos are perhaps the best biscuits in the world. They are my favourite and no doubt most of the worlds too. At the moment there are lots of videos containing Oreos and how amazing they are on Facebook (if you haven’t seen any, look up Buzzfeed and all of their pages and you will see what I mean). They are not only deliciously tasty, but they are also very versatile and can be used in a lot of different cooking. So when my mother asked me to make something for a lunch party she was having, I knew I had to try my hand at some Mini Oreo Cheesecakes, because who doesn’t like Oreos and cheesecake, so why not combine the two of them, right? I have smashed a few different recipes together and have made my own which is simple, easy and makes the tastiest cheesecakes ever. Normally they would have Oreos as the base for the cheesecake, but I knew that that would make it sweet-er, so instead I chose to use Chocolate Ripple Biscuits as the base, allowing a different taste, but also the chance to eat more!

Mini Oreo Cheesecake!

Ingredients you will need:

  • Oreos – about 25 biscuits (but it really depends on how much you like the taste of Oreos and how strongly you want to taste them in the cheesecake, the more Oreos the more Oreo it will taste)
  • 500 g Cream Cheese (at room temperature)
  • 1 tablespoon Vanilla Extract
  • 80 ml Thickened Cream
  • ¾ cups sugar
  • 100 ml unsalted butter (melted)
  • 1 packet Chocolate Ripple’s (or any other plain chocolate biscuits)

Tools you will need:

  • Cupcake tray (12-16 cupcakes)
  • Cupcake Patties
  • Electric hand beater
  • Bowl x 3
  • Rolling pin
  • Scooper
  • Measuring tools
  • Microwave proof bowl

Method to make Mini Oreo Cheesecakes:

  • Layout cupcake patties in cupcake tray and set aside
  • Melt the unsalted butter in the microwave and set aside
  • Using a rolling pin and a bowl (or in a glad wrap bag), break the Chocolate Ripple Biscuits into a sandy rough texture
  • Combine the Chocolate Ripple Biscuits that have been crushed and sugar into a bowl and bring together
  • Add the melted butter to the sugar and Chocolate Ripple Biscuit sand and combine well (It’s not going to seem wet enough, so to check, clump a little bit in your hands to make sure it sticks, if it doesn’t, add a little bit more melted butter and try again)(It will be fine though with these measurements)
  • Then gently and equally divide the mixture into the cupcake patties and press it down to make a base, but be sure you don’t tear the patties and you should have what looks like a normal cheesecake base but in miniature form
  • Place in the fridge whilst you make the rest of the cheesecake filling
  • Put your softened cream cheese in a bowl and run the electric hand mixer or free standing mixer through it
  • Add the thickened cream, and vanilla extract into the bowl of cream cheese and combine it together
  • Add in about 15 Oreo biscuits with the cream still in them into the cream cheese bowl and continue to combine until you have a combined mixture
  • Take your cupcake patties out of the fridge and scoop equal amounts of mixture into the patties with bases until you have finished all the mixture (it shouldn’t fill a whole pattie, depending on which type you are using)
  • For added effect and yumminess take the remaining Oreos and scoop out the cream (eat the cream or throw it away) and place in a bowl and using a rolling pin crush and smash the biscuits until you get different sizes and textures and then crumble on top of the mini cheesecakes
  • Keep in the fridge for hours or until you are ready to eat them
  • Enjoy!
View from the top – with added Oreo crumble

Note: this recipe works best with room temperature cream cheese as you don’t have to work for a long period of time bringing the rest of the ingredients into it. I used small, long topped patties and the mixtures in total came up about ¾ of the away with only a small gap up the top. You can add as much Oreos into the cream cheese mixture as you like, I like adding a small amount on the top for added crunch and because whoever is going to eat it will know what they are going to be eating.

You can store these if you have any leftover in your fridge for about 4-5 days in a container or glad-wrapped. I ended up making 12 normal cupcake patties Mini Oreo Cheesecakes and 2 larger ramekin cheesecakes as I didn’t have enough cupcake patties. You can use which ever bowl, ramekin or cupcake patties you like for this recipe really.

These Mini Oreo Cheesecakes are especially sweet but not overly sweet. The Chocolate Ripple base down the bottom cuts through the sweetness as they aren’t as sweet as the rest of the ingredients. These mini treats are cool for birthdays or girl’s night in or even when you have guests over.

One is definitely not enough!

Have a go at these tiny treats and let me know how you go.

Stick around…

Double Chocolate Fudge Brownie Recipe

White Wings has this pre-packaged box that allows you to make the best chocolate fudge brownies out there. It’s quick and easy and I always make some of their recipes. I mean who doesn’t like something to wipe together whilst dinner is cooking to eat for dessert? This one is by far the easiest and should only take about 10 minutes to bung together. So the recipe is on the back of the box, but I am going to write it out for you all here too.


  • 100 g butter (melted)
  • 2 eggs
  • 1 tablespoon water
These are all the ingredients you need


  • Preheat your oven to 180 degrees
  • Grease and line a tray that you want to bake your brownies in and set aside for a minute
  • Grab the brownie mix from the pack and place it in a bowl, I like to grab a fork and stir it a little bit to air it out but to also de-clump it a little bit
  • Then add your butter, eggs and water to the bowl and stir with a wooden spoon until it is combined and smooth
Mixture from box, plus butter, eggs and water
The result of mixing
  • Pour the mixture into the greased and lined tin and spread it out evenly


  • Place it into your preheated oven and let it cook for 30-35 minutes or until the skewer test comes out clean
  • Let the brownies cool completely in the tin before taking it out
How good does this look?!??!
  • Cut into pieces
  • Enjoy!


Now there is a frosting recipe attached to this recipe, and it is included in the box but I don’t use it, I like my brownies as is and I think frosting kind of ruins them. But if you want to find out what the frosting recipe is I’m sure it is on the White Wing’s website.

Keep the brownies in an air tight container and if the weather isn’t stable and it is hot, perhaps place them in the fridge, but trust me they smell so good and taste even better that they might not even make it to the container.

These are simple and easy Double Chocolate Fudge Brownies curtesy of a White Wing’s and are the perfect after school snack or dessert with ice-cream.

Have a go at making them, your friends and family will love you for it.

Stick around…

Nutella Cheesecake Recipe

It was my grandmothers birthday this week and to celebrate I made a Nutella Cheesecake for her. I seem to always make it at this time of the year for some reason. This recipe is another great one from Nigella Lawson, and it comes from her Nigellissima book. I have made this recipe a few times now and know that it is a winner. It is simple, easy, doesn’t take all that long to throw together and it taste amazing. If you are a fan of cheesecake or Nutella than this is the cheesecake for you. My family devours it every time I make it.

You can find the original recipe in Nigelissima on page 175 and it is called a Chocolate Hazelnut Cheesecake, but I prefer Nutella Cheesecake.


  • 250 g digestive biscuits
  • 75 g unsalted butter (softened)
  • 400 g Nutella (soft at room temperature)
  • 100 g hazelnuts (chopped)
  • 500 g cream cheese (at room temperature)
  • 60 g icing sugar (sifted)
Ingredients needed


  • In a food processor, break up the digestive biscuits, add the soften unsalted butter, 15 ml of the Nutella and blitz it all together
Digestive biscuits, butter, nutella
  • Add 3 tablespoons of the chopped hazelnuts to the processor and blitz it all together until you have a damp almost sandy looking texture
biscuits, butter, nutella and hazelnuts all together
  • In a springform cake tin with a loose base, pour out the sandy mixture from the processor and spread it out evenly and with the back of a spoon press down the mixture until the base is created
my base
  • Place the base into the fridge to cool and slightly harden whilst you make the rest
  • In a bowl of your free hand mixer, add in your soft cream cheese and icing sugar and mix until smooth


  • Once the cream cheese and icing sugar are smooth add in the rest of the 400 g of Nutella (385 g) and let it come all together well
once the nutella is added in and mixed together
  • Take the base out of the fridge and gently pour in the Nutella and cream cheese mixture onto the base and even it out
nutella and cream cheese mixture on the base before going in the fridge
  • With the rest of the chopped hazelnuts, scatter on top of the cheesecake and place it in the fridge
  • Keep over night or for at least 4 hours in the fridge before serving
  • Enjoy!

Note: to cut the cheesecake, have a glass of cold water and tea towel handy, so when you go to cut it, dip it in the cold water, dry it and it should cut clean.

I didn’t add the extra hazelnuts to the top of the cheesecake this time, instead I served it with strawberries. I like it with fruit as it cuts the sugar taste in it. Ice-cream or cream would work with it also.

cross section of the cheesecake


The base of this cheesecake may seem a little bit short and crumbly, but it still tastes amazing and there is nothing like a piece of this cake. It is to die for especially if it is made right.

Have a go and try making this great recipe, trust me you won’t regret it and everyone you know will love it and will want to you to keep making it. Let me know how it goes.

Stick around…

SuperBowl 50 Themed Fairy Cake Recipe

This week we saw Super Bowl 50 unfold in front of our eyes. What a great game it was. Go Broncos! So in honour of the Super Bowl I thought I would make something sweet to go along with it. I don’t live in America, so the same isn’t as huge here as it is there and I wish that it was, so I thought I would make something cute and simple to enjoy whilst I watched the same. I made a batch of Nigella Lawson’s Fairy Cakes. They are cupcakes, except smaller and tastier. I made them two days before the actual game and kept them in an air tight container and they tasted amazing on the day. I made my icing, not the same way Nigella does for hers in the recipe, instead, along with my mother we played with soft icing mixture and food colouring and it was a lot of fun.

The full recipe can be found in Nigella Lawson’s How to be a domestic goddess on pages 39-40.

Ingredients for Fairy Cakes:

  • 125 g unsalted butter (softened)
  • 125 g caster sugar
  • 125 g self-raising flour
  • 2 eggs
  • ½ teaspoon vanilla extract
  • 3 tablespoons milk
  • 12 cupcake patties

Method for Fairy Cakes:

  • Set your oven to 200 degrees
  • Place the cupcake patties in a muffin tin and set aside
  • Measure out your unsalted butter, caster sugar, self-raising flour, eggs and vanilla extract
  • Once you have them all measured out, grab your food processor and place them all in it
  • Turn it on and bring it all together until smooth
Everything but the milk
  • Grab your milk and on a slow speed with the funnel open or pulsing the food processor with the funnel open, drizzle in the milk until it looks like it has come together
end result with the milk
  • The mixture won’t look like a lot but it will make 12 fairy cakes
  • Carefully scrap out every bit of the mixture and pour your mixture into the cupcake patties as equally as possible
filled cupcake patties
  • The mixture won’t fill the cupcake patties to the top
  • Place them in the oven and cook for 15 to 20 minutes until they have risen slightly and pass the skewer test
  • As soon a human possibly place the individual cupcake patties on a wire rack, without the cupcake tin and as they cool they will sink and shrink


  • The fairy cakes are supposed to be small
  • Enjoy!
they have shrunk but still taste good!

Ingredients for Icing:

  • Soft icing mixture
  • Butter
  • Food colouring (I used blue and made orange to)
  • Water

Method for Icing:

  • In a bowl add a few heaped tablespoons of the icing mixture
  • Grab a few teaspoons of butter (any eating butter works) and bring the two together, it might take a while but it will turn into a smooth icing mixture
  • Then add a few drops of your desired colours (I used three drops of blue)
  • Bring them all together and add to your cooled down fairy cakes



Tip: if you want to smooth out the icing, if it has set and you want to make it look smoother, grab a cup of hot water and a spoon. Sit the spoon over the hot water and wipe off the moisture before smoothing out the icing.

Note: the icing sets to a hard consistency in the bowl and on the cupcake but not too hard.

I thought when I was making these fairy cakes that I had done the recipe wrong, because I was watching them sink from large cupcakes and didn’t know what to do. But this is how they are supposed to be. They taste sweet, wickedly sweet, so I don’t encourage a lot of them, hence the treat for Super Bowl 50 for me, but they are awesome. They remind me of cupcakes that I would get when I was a child a kids parties where parents spent a lot of money on brought cupcakes.

These are simple and easy to make, all in one food processor. I had in and done in all then less than an hour, so you can even make them after school with kids or on the weekends.

Excuse my bad lettering on top of my cupcakes, I was busy rushing to get to the television to watch something.

Have a go at making these, I promise you won’t regret it, I’m hooked on them and you will be too. Let me know if you’ve made these before or if you are going to have a go and how they turn out.

Stick around…

Nigella’s Banana Bread Re-do

I have once again made Nigella Lawson’s Breakfast Banana Bread with Cardamom and Cocoa Nibs, with all the proper ingredients for once.

Here is her original recipe for the Banana Bread that I have previously posted and cooked and shared with you all.

And I have just realized that I don’t have a recipe with pictures to go along with the recipe so what I was trying to show is now no longer going to work – oh well.

So anyway here is a picture of my latest attempt to create Nigella’s Breakfast Banana Bread with Cardamom and Cocoa Nibs.


How good does she look? And let me tell you – it tasted even better.

So once I get my head around all of these recipes and get up to date with them all, I might do this recipe again with pictures that go along with them.

Stick around…

Tunic Cake Recipe

I saw this recipe on would you believe it The Great British Bake Off when it was playing over Christmas time on television. I saw it and it looked so decadent and nice I wanted to make it for my family for Christmas Eve. So I made it for Christmas Eve and it was a hit. There were a few hiccups when I made it, it was stinking hot, I didn’t have the perfect cake tin for it and the chocolate ran down the side because of the wrong tin I had to use. But nevertheless, this cake tasted spectacular, it is just a simple sponge cake with a think evil layer of chocolate on the top (or on my case, around the whole thing) that makes it wicked. I wanted to make this for Christmas Eve because usually my family complains that I always make chocolate or something out there weird and they usually don’t eat it all because it isn’t ‘healthy’ enough for them, but this cake, was eaten all on the one might. Talk about a hit. This is the recipe, courteous of The Great British Bake Off. Raising

Ingredients for the cake:

  • 4 eggs
  • 225 g self- raising flour
  • 225 g caster sugar
  • 70 g ground almonds
  • 225 g butter (softened)
  • Rind of 1 lemon

Method for the cake:

  • In a round baking tin with a loose bottom, line the bottom and sides with a high collar with baking parchment (the high collar above the top of the baking tin protects the cake from burning)
Loose base with a high collar of baking parchement
  • Set your oven to 160 degrees with the fan on
  • In a free standing mixer or by hand combine the eggs, self-raising flour, caster sugar, ground almonds, butter, and lemon rind together until well combined and smooth


  • Once all combine pour into baking tin and place in the oven for 1 hour, check at 45 minutes because if it passes the skewer test and comes out clean it is ready and needs to come out, if it is not ready at 45 minutes check it every five minutes until you reach 60 minutes
  • When it is cook it will be well risen a little bit and slightly golden, place on a wire rake in its baking tin and leave to cool
Let it cool in the collar on a wire rack (not a chopping board like me)

Ingredients for chocolate ganache:

  • 300 mls double cream
  • 400 g chocolate or cocoa

Method for chocolate ganache:

  • Heat the double cream in a saucepan until warm but not boiling
  • Add the chocolate to the heated double cream and bring it off the heat and stir together until smooth and silky

Bringing it together:

  • Once the cake has cooled, slowly pour the chocolate ganache over the cake
Chocolate and double cream melted and poured over cooled cake
  • Let the cake with the chocolate ganache set in the tin
  • To serve, slowly pop out the bottom and pull the baking parchment off and enjoy

Note: the cake tastes nice even if the chocolate ganache happens to run down the side, it doesn’t really matter. If you do it in the right tin, it will only be up the top and it will look like the cake is wearing a hat.

This cake is perfect for picky dessert eaters, its light (well not with the ganache) and taste and moist thanks to the butter. The cake should keep for a week in an air tight container, but I suggest placing it in the fridge when not eating it.

Stick around…

Italian Rice Balls


When an Italian cooks, they don’t just cook for one night, no they cook for some nights planned ahead, well in my house we do. These are rice balls – balls of rice which are usually cooked in oil, but my sister and I had bang open the oven the other night and decided to make them the same way but instead of cooking them in oil, we decided to put them in the over too.

I haven’t written out the recipe yet, stay tuned for it because you guys are going to seriously like these, I’ll let you know when it’s up.

I wanted to share this photo with you all on my #cookingwednesdays as a treat and to get you thinking about how to use up leftovers. This recipe literally has cooked leftover rice with eggs, breadcrumbs, cheese and herbs, talk about easy.

Stay tuned for the recipe which will be up soon.

Stick around…



Coffee Banana Bread Recipe

*This recipe coincides with last Wednesday’s post when I mentioned that I was going to add another great banana bread recipe. Check out my awesome picture from then and then see how you can make it below.

This recipe is from Bobby Flay, a recent interest of mine as his bunch @ bobby’s has recently started being shown on television and I can’t stop watching it. I think Bobby is a great cook and has so many hints and tricks that makes it so much easier for home cooks to learn how to cook at home slightly better. This recipe was on one of his episode and when I saw it I had to make it immediately and I did, if you follow me on twitter you will already know this. So here is his recipes.


  • 5 tablespoons (65 ml) unsalted butter
  • 1 tablespoons instant espresso powder
  • 1 ½ cups plain flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 4 medium bananas (over ripped)
  • ½ cup cater or granulated sugar
  • 2 tablespoon brown sugar
  • 1 egg
  • 85 g semi-sweet chocolate (I do 40 g dark chocolate and 40 g milk chocolate)
All essential ingredients


  • Set your oven to 175 degrees and make sure the lowest rack is as far down as it can go
  • Grease a loaf tin and tin the bottom with baking parchment


  • Place the butter into a small saucepan and melt, then cook the butter until it starts to change colour a bit, you are looking for a golden brown colour
butter and coffee
  • Once the butter has changed colour, add in the instant espresso power and stir, bring it off the heat and work the coffee into the butter (if you find that the coffee turned into clumps, use a whisk and whisk until you notice it breaks down a bit (as it cools it will also help it too))
melted butter and coffee added once golden
  • Let the butter and coffee cool
  • In a bowl add the plain flour, baking soda and salt and whisk together


  • In a separate bowl, smash the bananas until smooth, it might take a while, but I find the smoother you can get the bananas the better the consistency of the bread at the end
the bananas should be smashed more than this
  • Once the bananas are smashed, add in the caster sugar and brown sugar, egg and cooled butter and bring all together (you can add one thing at a time to make the mixing easier)
I put the cooled butter into a bowl instead of the other way round and then the caster sugar, brown sugar and egg
  • Then pour the wet ingredients into the large bowl with the flour and bring everything together
all wet and dry ingredients all together now
  • Once it is all together, add in your chocolate and stir well
now the chocolate, try not to over mix the mixture
  • Pour mixture into loaf tin and place into the oven, cook for 50 minutes


  • Check the banana bread at 40 minutes and if it passes the skewer test and comes out clean the cake is cooked, if not put it in for 5 more minutes and check again (mine usually go for 45 minutes)


  • Cool on a wire rack until cool in the tin, then flip out and enjoy

Note: this cake will darken slightly, depending on your chocolate rationing.

This banana bread is phenomenally good. I don’t really like coffee but this cake doesn’t taste just of coffee, the taste is there but subtle, the banana and chocolate it more predominant. Keep the banana bread in an air tight container with baking parchment down the bottom to keep from sticking.

You’ll be lucky if it lasts a week because I’m telling you, it will be eaten. It can also be toasted and eaten with butter when warm or cold and I’m salivating whilst writing this now. Have a go at cooking this one and let me know how it turns out.

Stick around…

Banana Bread with a twist

Coffee and Chocolate Banana Bread

I have found a new Banana Bread recipe from a new chef – Bobby Flay.

This is such a great recipe, which I haven’t written up yet for you guys to try, but I do have a picture from my first attempt and let me tell you, it looks just as moist and yummy as the picture looks.

I’ll be adding the recipe to my blog shortly along with my Smoked Paprika Aioli recipe, once I get the chance.

Stick around…