Éclairs and Profiteroles

Choux Pastry gets transformed when piped and baked into lovely elongated Éclairs or beautiful round Profiteroles. Before writing this, I made them enough times to know when they are royally messed up and then when they are absolutely great to look at and enjoy eating. I do not like to quit when things do not…

Caramel Chocolate Bars with Crushed Honeycomb

There is so much fun to have with chocolate. I discovered that new found love in making my own. 😊 I love seeing how it is made, and obviously enjoying any form of it. My favourite experience with chocolate was going to Brussels a few years ago and oh my goodness; the chocolatiers there have…

Honeycomb

Honeycomb can be enjoyed as is or en-robed or dipped in melted chocolate of your choice. It also works well as decoration on a cake or in cookies. With honeycomb you have to move pretty quickly towards the end to ensure you get all your mixture onto parchment paper, but it super fun to try…

Cinnamon & Mixed Spice Rolls

Autumn and Winter is lovely for its cozy covers, warm coats, soups and warm puddings. With the colder weather growing it is lovely to experiment with other flavours especially if it is filled with different spices and some citrus. I decided to make these rolls and in my original recipe I just had Cinnamon as…

Vanilla and Chocolate Layer Cake with Strawberry Icing

I always love making cake, but  it is even better when it is raining outside. To be indoors where it is warm and where I am being surrounded with an buttery aroma and having a nice warm oven nearby it is such bliss. Who does not like cake? There are so many varieties, truly something…

Black Forest Macarons

Whenever we travel we end up buying souvenirs for our home, we feel it is a great way to be reminded of the trip and to relive those special moments. Sometimes we will buy liquor or spirits that is unique to that place. To be honest I don’t know why we do it, as we…

NIELSEN-MASSEY Madagascar Bourbon Pure Vanilla Extract

This is by far the best Vanilla Extract I have ever used. I have been using this product for many-many years. Vanilla meaning ”little pod” coming from the Spanish word ”vaina”. This lovely plant comes from regions like the Mexico area, Madagascar, South Pacific, West Indies, Central and South America. Those contain different species and…

Chocolate Heaven Blondies

I have made Brownies countless times. (Recipe for my Brownies to come in the future.)  I decided to veer to its cousin the Blondie just for variety. This was so satisfying to make. Especially when putting warm melted butter over the white chocolate chips and seeing it melt and become this lovely luscious liquid, and…

Milk Tartlets

I was missing some home flavours and decided to make this creamy tart. South Africa is filled with diversity and culturally has so many influences and that off course comes with a variety of cuisines and desserts. The original name ”Melk Tert” is an Afrikaans name naturally for Milk Tart. These are a big favourite…

Chocolate Almond Cake with Caramel Icing

I love chocolate. I love the complexity of different notes in chocolate and that you can match them with so many different flavours. What I really like about this cake recipe is that it is in-between a brownie and cake texture and it tastes amazing on its own or with a topping. It has an…