Tag Archives: Dessert

A promise is a promise! Mini-cakes for a friend’s birthday

I often post pictures of the food I make on my Facebook page. This has caused one of my friends to constantly ask me (jokingly) to cook something for him. I keep promising I will and despite seeing him every Tuesday for the last 3 years for rugby AND working in the same building as him I never did! Eeeeks. Till now. For his birthday I made mini cakes decorated with home-made vanilla buttercream frosting, blue glitter frosting, and mini m&ms. In other words… They looked like something a 2 year old would have done (as you can see from the one I made for myself on the left!)… BUT they tasted pretty darn good, were easy to make, and reasonably light (due to size NOT ingredients!)

So anyways… you ask mini-cakes… aren’t those just cupcakes? Well yes, but since I didn’t have wrappers and self-rising flour… they came out looking like mini-cakes rather than cupcakes… and so mini cakes it is! Sometimes a girl just gets lazy and makes do with what is already in the house…!  Besides…  I baked these things at 10 o clock at night AFTER work and football practice… going to the supermarket just to make traditional cupcakes might have taken things a bit far. lol.

To make 12 mini cakes / cupcakes you will need the following:

  • 1 and 1/3 cups flour
  • 110 grams butter
  • 1 cup caster sugar
  • 2 eggs
  • 1/2 cup milk
  • couple drops of vanilla extract

Butter Cream Frosting ingredients

  • 110 grams of softened butter
  • 3 to 4 cups of icing sugar
  • few drops of vanilla extract

Basically as always its pretty simple. In a bowl cream together the butter and sugar (helps if the butter is softened) – it should be nice fluffy. Then add in the eggs and stir. Then slowly add in the flour, and then a little of the milk, bits at a time. Finally add in the vanilla extract. Stir this all together until smooth.

Then pour into muffin holes, about three-quarters the way to the top, add bake for about 20 mins.

Let the the cakes cool – in the mean time get your frosting ready.

To make the frosting whip the butter a little and then slowly bit by bit add in the icing sugar until you have the right taste and texture. Finish with a little vanilla extract.

When the cakes are cooled decorate! I used mini m&ms and glitter frosting!

Enjoy x


Chili and Cinnamon Chocolate Cake

Update: I had some cake the morning after (it had been in the fridge over night) and it’s even better half a day later and cold. The cake is still dense and moist (but not heavy) however the cinammon and chili have enhanced – not overpowering but nicely warming against  cold cake. YUM!! 🙂

I don’t really have much of a sweet tooth and while I do adore the taste of chocolate, I’m no fiend and I rarely crave it. Although, chocolate and peanut butter OR chocolate and chili are good ways to get on my good side! :-p

However, lately I have felt the urge to bake, but the question was always WHAT? because I really don’t like sugar all that much. With the coming of Halloween I decided whatever I baked had to be a little twisted. So I came up with the following cake, and while baking is precise, as always, this recipe is robust enough for tweaking. Despite what I write below… I definitely “tweaked.” Mainly because I chose to halve (very roughly – as I had to deal with trying to convert from weight measurements to cups) an existing recipe and relied a lot on “eye-balling” to guess as to whether it was the right proportions. I also added the chili and cinnamon elements at will. Ah well… it turned out pretty well and that’s what counts!

For the cake (to make a small cake)

1.25 cups plain flour

3/4 cup caster sugar (can add more if you prefer it sweeter)

2.75 tablespoons cocoa powder

1 tsp baking powder

1 tsp baking soda

0.5 cup milk

Glug of vegetable oil (maybe 2-3 tablespoons… I just did a quick pour)

1 vanilla pod

0.5 cup boiling water

1 egg

paprika, chili powder, cinnamon powder

How to do it…

Basically this is is the easiest cake recipe ever. Mix all the ingredients listed together in one bowl up until the vanilla pod. Make sure the batter is starting to form (it will still be quite dry / doughy) at this stage. Then pour in the boiled water. Now your mixture is quite liquidy. That’s fine – it’s what makes this cake so moist. Taste. If you want add more sugar or cocoa. Then add in most of the seeds from the vanilla pod (reserve some for your icing) and the cinnamon, paprika and chili powder (more cinnamon than chili – but it should be to your taste). Taste and adjust if need be. Then crack in the egg. Stir. Pour the mixture into a greased pan and bake for about 20 mins in a medium oven. Once the top is no longer goopy and you put a knife or toothpick in cleanly through the cake it’s done. Mine cooked in twenty minutes. Leave aside to cool and focus on the icing now.

For the icing

100 grams softened unsalted butter

chili chocolate

icing sugar




How to do it…

Cream (mix) the softened butter with some cinnamon powder and a little paprika + chili. Add the remaining vanilla seeds. Slowly sift in icing sugar until you get your desired texture and taste. Then add in 2.5 tablespoons of melted chili chocolate. Add a bit more icing sugar if you need it for texture.

Once the cake is cooled, ice it! I also topped with hazelnuts… but the sky is the limit for cake decorating. (sadly that is not my forte)

Enjoy x


Apple Crumble

Apple Crumble for 1 (or more). With Steve Jobs’ passing there have been loads of status updates and tweets and comments about Apple and apple images – which inspired a craving for apple crumble!

Super easy peasy recipe and a quick one too – because the mini nature of the crumble.

Get an individual ramekin and set aside. Finely chop a granny apple and season with sugar, lemon, cinnamon and vanilla. Chop enough apple to fill your ramekin(s) three-quarters the way to the top.

To make the crumble rub some room temperature butter with flour and sugar. Quantities will depend on how many you make, but the texture you need is crumbly. Basically the flour, butter, sugar mixture should not be sticky and be like (soft) biscuit crumbs. Fill the rest of the ramekin mixture with the crumbly mixture and bake in the oven until the crumble is browned (but not burnt). Eat with a little ice-cream.

Enjoy x

Muffin Mania 2: Raspberry, Lemon and Chocolate muffins

The sweet kind this time!

Day 2 of my muffin mania leads me to a more traditional style of muffin… yummy desert. Also super simple to make, also very flexible, and we’re going to pretend also very healthy. Well, I used some wholemeal that must count right? And fruit! So we’re going to pretend this is healthy goodness anyways. It was pretty light when eating.

For the recipe you will need:

a bowl


muffin tray (lightly greased with healthy spray)


  • 1 lemon
  • 1/2 cup sugar
  • 1 cup low fat milk
  • 1/3 cup canola oil
  • 1 egg
  • 1 tsp vanilla extract
  • a little pinch of cinnamon
  • 1 .5 cups regular flour
  • 1/2 cup wholemeal flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • pinch of salt
  • 1.5 cups frozen raspberries (thawed)
  • chocolate chips (as many as you want)
So pretty simple again: in a large bowl dump in the sugar, a pinch of cinnamon and the vanilla. Then add in some finely grated lemon peel and the juice of half a lemon. Mash it all around. After that add in the following wet ingredients: egg, milk, and oil. Whisk. Then slowly add in all the flour. Keep whisking so no lumps. Once the flour is combined, add in the baking powder and soda, plus a pinch of salt.
The mixture should be wet but just stick slightly as well, so that the folds when you stir dissipate slowly. Now add in your totally thawed raspberries. They will disintegrate quickly and turn the mixture pinkish. After that add in your chocolate chips and start spooning into the muffin tin. Bake until tops are brown (roughly 20 mins).
Enjoy x

Chocolate Cheesecake for one

Chocolate Cheesecake

This is the easiest cheesecake recipe ever and super quick too. To make it individual just grab some ramekins and parcel accordingly or make one big cake.

The base

To make the base crumble up digestive biscuits into the bottom of the ramekin and mix in a little honey (the honey substitutes for butter). Press the cookie crumbs all together until you have a firm base that sticks together thanks to the honey. Sprinkle a little sugar, vanilla, and cinnamon onto the the top.

The cheesecake part

Whip up some whipping cream and then grate in some milk chocolate and white chocolate. Feel free to leave a few small chunks as well as a pleasant surprise. Add a little more cinnamon and vanilla, and then mix in enough icing sugar to sweeten to your taste. Finally stir in some light cream cheese (again to your taste). Spoon into the ramekin on top of the biscuit base and let it sit in the fridge for an hour or more until set.

Decorate with chocolate flakes, more whipped cream, or in my case almond flakes. Enjoy x

p.s. feel free to add some Baileys to this as well!


I’m not a major fan of deserts but every once a little shot of sugar is needed. Today was one of those days, as I’m in a little bit of pain. Went for a physio massage to work on a shoulder problem that I have, apparently I also have lots of knots in my back… working those out was not fun! But, pain plus (apparent) stress is a GREAT excuse for baking!!! :-p

As I’m not really a fan of desserts, I’m not that into sugar which is why churros are a great and easy option.


As I am baking will give measurements. This makes enough churros for two people.

Boil 2/3 cup of water with 1.5 tbl spoons of brown sugar, and roughly 10g of butter.

Whilst the above mixture boils, add 2/3 cup of flour to a bowl. Once the water is boiling and everything is melted in, add to the flour and mix vigorously – it is a bit of workout. Then add 1 egg and stir, stir, stir. This is more of workout because everything needs to smooth and runny. You also need to stir vigorously so that the egg does not cook. I also added a few cranks of a grinder filled with rock sugar, cinnamon and vanilla. (Vanilla extract or essence also works)

In the end you should have a smooth, runny, paste. It should pass through a piping bag easily but still be thick.

Heat up enough oil to coat about an inch or so of your pan. Once HOT, start piping in the churros mixture. You can make pretty designs if you like. As you can see, I didn’t. Mainly because my “piping bag” was a crunched up piece of baking parchment that I cut a hole into. lol.

The cooking should not take very long at all. Once brown on both sides, remove and drain. Then whilst still hot, sprinkle with more sugar and cinnamon.

The churros should be a little crispy on the outside and light and airy on the inside.

Chocolate Sauce

In a bain marie, melt some milk and dark chocolate together with a teeny amount of cream and butter. Once smooth, runny and glossy, remove from heat and “artfully” flick all over plate, or just put it in a bowl and dip. (or both)

Can also enjoy churros plain or with a coulis… however, you like!!