Dessert-recipes

7 Easy Valentine’s Day Desserts That Are Sure To Turn Your Tastebuds On

Because we might be romantic, but we’re also lazy AF.

February 1, 2017

The Laziest, Healthiest Dessert You’ll Ever Make

So simple, it’s criminal. 

February 26, 2016

The Only Rocky Road Recipe You’ll Ever Need

Your childhood fave has been reinvented. 

January 27, 2016

The Cutest Mini Christmas Puddings You’ll Ever Make

Shake things up with these non-traditional Christmas puds.

December 11, 2015

Pink Velvet Cupcakes Recipe

Pink velvet cupcakes are the younger, cuter twist to an old classic – and they also taste absolutely delicious!

You can be sure that the soft buttermilk centre compliments the cheesecake icing which is perfect to enjoy on a Sunday afternoon with a glass of champagne; rosé of course!

RELATED: Pineapple Cupcakes with Cream Cheese Filling

Ingredients

1.25 cups flour

3/4 tsp baking powder

1/8 tsp baking soda

1/8 tsp salt

1/2 cup unsalted butter (softened)

1/2 cup granulated sugar

2-3 drops pink food colouring (or any other colour you want)

2 eggs

1 tsp vanilla extract

1/2 cup buttermilk

Frosting

4 ounces cream cheese (softened to room temperature)

1/2 cup unsalted butter

3-4 cups powdered sugar

1 tsp vanilla extract

2-3 tbsp cream

Method

  1. Preheat the oven to 180ºC and insert the cupcake liners into the tray.
  2. Whisk together the flour, baking powder, baking soda and salt.
  3. In another bowl, combine the butter and sugar until light and fluffy (feel free to use an electric mixer). Add the food colouring, vanilla extract, then the eggs one at a time.
  4. Combine with the dry ingredients and mix well on a slower speed.
  5. Pour the batter into each cupcake liner, then bake for 12-15 minutes or until golden brown. Take them out of the oven, and set aside until completely cool.
  6. For the icing, combine the butter and cream cheese on a medium setting.
  7. Reduce the speed, then add one cup of sugar at a time. Add the vanilla extract and cream before mixing it some more. Once the icing is light and fluffy, then transfer into a piping bag and decorate your cupcakes.

Image and Recipe via Blahnik Baker

September 4, 2015

Delicious Summer Popsicle Ideas

Replace the store-bought ice cream for healthy homemade popsicles this summer. Add your favourite fruits and juices into the recipe, which even kids are sure to enjoy! We have sourced some yummy ideas below to get the inspiration flowing. What is your favourite? Let us know in the comment section below.

RELATED: 5 Ingredient Fruity Dessert Ideas

Strawberry and rockmelon

This delightful duo tastes sweet with added strawberry pieces to munch on throughout the day. Make sure the rockmelon has been liquified to make the popsicles smooth and clump-free.

Delicious Summer Popsicle Ideas

Blueberry

Probably one of our favourites so far has to be these blueberry popsicles. Fill each popsicle with a handful of blueberries, then fill-up with your favourite fit juice.

Delicious Summer Popsicle Ideas

Cucumber and mint

For a healthy kick, try a combination of cucumber and mint, which looks absolutely mouth-watering!

Delicious Summer Popsicle Ideas

Watermelon and yoghurt

Add some yoghurt with your favourite fruit to make the popsicle taste delicious. This popsicle requires a touch of granulated sugar and lemon juice, so don’t forget those two essential ingredients before starting.

Delicious Summer Popsicle Ideas

Peaches and cream

Try this yummy combination of fresh peaches and cream to cool down on a hot day. Make sure to peel off the skin before adding in the peaches.

Delicious Summer Popsicle Ideas

Red berry

If you have a bag of mixed berries sitting in the freezer, use them with a splash of juice for a tasty afternoon or morning snack.

Delicious Summer Popsicle Ideas

Orange and cream

Finish off with these easy orange and cream popsicles, which kids are bound to love!

Delicious Summer Popsicle Ideas

Images via BuzzFeed, Paper & Stitch, Sugar and Cloth, La Tartine Gourmade, Chocolate and Carrots

August 1, 2015

Oatmeal and Raspberry Scone Recipe

Looking to tame your sweet tooth this afternoon? Make these guilt-free scones which are ideal with a cup of tea or coffee. The recipe is quick and easy for impromptu house guests, and makes about one dozen scones.

RELATED: Nutella Brioche Dessert Recipe

Ingredients

1 large egg

1/2 cup cold buttermilk

1 2/3 cups all-purpose flour

1 1/3 cups large flake oats

1/3 cup granulated sugar

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp fine sea salt

1/4 tsp ground nutmeg

1/2 tsp ground ginger

1/2 tsp ground cinnamon

1/2 cup + 2 tbsp cold butter

1/2 cup raspberries

Raw sugar for sprinkling

Method

  1. Preheat oven to 400 ºF (200ºC) and line a baking sheet with parchment paper. In a small bowl, whisk eggs and buttermilk together. Set aside.
  2. In a large bowl, whisk flour, oats, sugar, baking powder, baking soda, salt, and spices together. Grate the cold cutter with a cheese grater into the flour bowl and mix it into the dry ingredients until mixture becomes pebbly. Add buttermilk mixture to flour mixture and and stir using a spatula until the dough just comes together. Gently fold in berries, careful not to over mix. It’s OK if your dough is sticky at this point.
  3. On a floured work surface, dump your dough onto it and form it into a circle. Cut out 12 biscuits using a 1/4 cup measuring tool, an ice cream scoop, a biscuit cutter or a muffin scoop.
  4. Place scones on prepared baking sheet and bake for 20 minutes or until they are golden and firm.
  5. Transfer to cooling rack and cool for 10 minutes before serving. These scones are best eaten the day they are baked.

Image and Recipe via Warm Vanilla Sugar

July 23, 2015

5 Difficult Dishes You Shouldn’t Attempt At Home

Ever spotted a meal on Pinterest to discover that attempting it yourself is not as easy as it seems? We’re not talking cakes or sweets, but those difficult dishes which can turn the kitchen into a complete mess.

Here are just five meals which you should leave to the professionals – we know from experience!

RELATED: How To Poach The Perfect

Beef tartare

This dish is exceptionally difficult, especially since you’re working with raw meat and eggs. Although the process seems simple enough (cutting raw meat into tiny pieces and seasoning until perfect), but it can really go wrong.

5 Difficult Meals You Shouldn't Attempt At Home

Coq au vin

Another French dish which is equally as difficult to prepare at home is coq au vin, or braised chicken stew with red wine. The reason this is so difficult is because it actually takes more than 2 hours to to prepare. Nobody got time for that?!

5 Difficult Meals You Shouldn't Attempt At Home

Chocolate souffle

Who would’ve thought that a chocolate souffle would be on this list? What makes it so difficult? If you have attempted your very own souffle, odds are that the top will completely collapse moments after you’ve taken it out of the oven.

5 Difficult Meals You Shouldn't Attempt At Home

Beef wellington

A single fillet of steak wrapped in puff pasty which takes up to 2 hours to cook? This difficult dish can go wrong in so many ways, which includes undercooking the beef and over-cooking the pastry.

5 Difficult Meals You Shouldn't Attempt At Home

Béarnaise sauce

Oh, the humble béarnaise sauce! Making eggs taste better for as long as we can remember – but why shouldn’t we attempt this one at home? The sauce is specially made in a glass boil suspended over boiling water which takes just seconds to crack, or possibly scramble the eggs before it’s too late.

5 Difficult Meals You Shouldn't Attempt At Home

Images via Bon Appetit, Betsy Life, Martha Stewart, BBC Good Food, The Galley Gourmet

July 12, 2015

Red Grape Granita, Lime Posset, Honey And Pistachio Tuille

Winter is a prime time to try out a new, decadent dessert recipe. So, why not impress your party guests by having a red-hot crack at this light, refreshing, and show-stopping winter dessert packed with flavour and the all-important wow factor?

RELATED: Classic Tomato And Mozzarella Pizza Recipe

It comes courtesy of Brisbane hotspot, Stokehouse Brisbane Restaurant. There, young, talented head chef Richard Ousby (pictured) is making a big impact on the dining scene and will shortly launch his new-season menu.

fine-dining recipe, dessert recipe, winter recipe

Serves 4

Ingredients

Granita

1500g red grapes

100ml water

25g caster sugar

Lime Posset

500ml thickened cream

125g caster sugar

125g freshly squeezed lime juice

Honey And Pistachio Tuille

110g unsalted Butter

165g honey

225g icing sugar

240g plain flour

170g egg whites

40g shelled pistachio kernels

Method

Granita

  1. Juice the grapes using an electric juicer, and measure out 700ml, reserving any leftovers for another use.
  2. Whisk the grape juice, water and sugar together in a large saucepot and bring to a simmer over a high heat, whisking occasionally.
  3. Once the mixture has boiled, allow it to cool to room temperature then strain though a fine mesh sieve into a wide baking tray.
  4. Use a large spoon to scoop the froth off the top of the liquid, discard the froth.
  5. Carefully place the baking tray into the freezer and leave overnight to freeze solid.

Posset

  1. Place the thickened cream and caster sugar into a heavy bottomed pot and whisk well
  2. Bring the cream to a simmer over a medium heat while whisking constantly
  3. Once boiled, remove the pot from the heat and whisk in the lime juice
  4. Allow to cool on the bench to room temperature, then strain the cream through a fine mesh sieve into a suitably sized pouring jug
  5. Divide the cooled cream mixture between 4 individual serving glasses, cups, or ramekins, gently tapping the filled glasses on the bench to level the posset flat
  6. Carefully place the glasses in the fridge overnight to set

 Honey and Pistachio Tuille

  1. Place the butter, honey, and icing sugar together in a mixer bowl and use the paddle attachment on a high speed to beat together thoroughly.
  2. Beat the butter mixture until pale and doubled in size, approximately five minutes.
  3. While the mixture is in the machine, sift the flower into a bowl and set aside.
  4. Place the pistachio kernels on a chopping board and roughly chop using a large heavy knife.
  5. Turn the stand mixer off, add the sifted flour, and then turn back on at low speed.
  6. Once the flour is completely incorporated, turn the speed back to high and slowly pour in the egg whites a little at a time, making sure the whites you’ve added are fully incorporated before adding the next amount.
  7. Stop the machine once more, and use a spatula to scrape down the side of the bowl, so that any remaining flour or egg can be incorporated correctly then continue to beat on high speed for a further one minute.
  8. Spread the tuille mixture over a flat baking tray lined with a non-stick silicone baking mat, aiming for a uniform thickness of around 2-4 millimetres.
  9. Sprinkle the chopped pistachio over the tuille mix and bake in a preheated oven at 140C for 10 minutes, or until golden brown.
  10. Remove the tuille from the oven and let cool to room temperature before peeling off the silicone mat and breaking into rough, palm sized pieces.

To assemble

  1. Remove the granita from the freezer and immediately scrape the frozen mixture with a fork.
  2. Spoon a generous two-to-three tablespoons of the scrapped grape granita on top of each posset.
  3. Stand three shards of honey and pistachio tuille into the glasses of granita and serve this gorgeous winter dessert immediately. Enjoy!

fine-dining recipe, dessert recipe, winter recipe

June 24, 2015

5 Ingredient Fruity Dessert Recipes

Few people have the time or patience to spend on making dessert nowadays. Therefore, we have found five yummy desserts which only use 5 ingredients or less, and take just 30 minutes to prepare. So, what are you waiting for?

RELATED: 3 Easy No-Bake Desserts

Pink Grapefruit with Mint and Gin

Ingredients: honey, gin, mint, grapefruit

Slice the grapefruits into quarters, then season with fresh mint. Combine the honey and gin into a pan and bring to a simmer, then pour over the fruit.

5 Ingredient Fruity Dessert Recipes

Peaches with Marscapone and Honey

Ingredients: peaches, marscapone, slivered almonds, honey, black pepper

Slice the peaches in half and remove the stone. Lay them flat on a tray lined with baking paper, then cook at 180ºC or until golden brown. Top off with marscapone, honey and freshly ground black pepper.

5 Ingredient Fruity Dessert Recipes

Melon, Feta and Mint Salad

Ingredients: melon, feta cheese, mint leaves, extra virgin olive oil

Cut the feta cheese and melon into small cubes and place them in a bowl. Add the mint leaves, then toss with 2 tablespoons of extra virgin olive oil.

5 Ingredient Fruity Dessert Recipes

Baked Apples with Honey and Almonds

Ingredients: apples, butter, runny honey, almonds

Slice each apple in half and remove the core. Spread some butter over the inside then bake in the oven until golden brown. Once removed from the oven, drizzle with honey then sprinkle with almonds.

5 Ingredient Fruity Dessert Recipes

Griddled Pineapple

Ingredients: honey, vanilla pod, pineapple

Combine the vanilla and honey into a small pot, then heat for 5 minutes. Slice the pineapple pieces, then let them marinate in honey for 20 minutes. Grill each side until golden brown, then pour the vanilla mixture over the top.

5 Ingredient Fruity Dessert Recipes

Images via Metro, In Sock Monkey Slippers, The Vegetarian Bon Vivant, Washingtonian, Skinny Taste

May 31, 2015

Vanilla Poached Peach With Vanilla Crème Recipe

If you’re looking for an Autumn dessert that’s not too heavy, look no further! Sweet, scrumptious and easy to make describes this recipe by Guillaume Brahimi. Wow guests by serving at a dinner party, or whip up over the weekend and enjoy as an after dinner treat throughout the week.

RELATED: Mother’s Day Eats: Grilled Figs And Honey Ice Cream Recipe

Serves 4

Ingredients

4 peaches

2 vanilla beans (split)

750g sugar

1lt water

2 vanilla beans (scrapped)

200ml double cream

20gm icing sugar

Method

  1. Place sugar, water and vanilla in a sauté pan and bring to the boil.
  2. Place peaches into the pan, reduce to a simmer and place lid on the pan. Check after 15 mins and remove from liquid when just soft.
  3. Gently peel the peaches.
  4. Place cream, vanilla and icing sugar in bowl and whisk until it reaches a thick consistency.
  5. Quenelle into a serving bowl and serve together.

Recipe Courtesy of Tefal 

May 28, 2015

Tasty Avocado Ice Cream Recipe

Are you head over heels for avocado? We’re talking about those who enjoy it with their eggs, salads, sandwiches and even in a green smoothie. Well, you’re going to love this homemade avocado ice cream which is packed with good fat for once!

RELATED: 9 Different Ways To Enjoy Avocado

Ingredients

4 avocados

2 limes

200g caster sugar

300ml thick cream

1 tsp vanilla extract

Method

  1. Combine the four avocados and lime juice into a food processor. Mix until you have a smooth puree.
  2. In another bowl, combine the sugar and cream with an electric mixer. Combine all of the ingredients together, then add the vanilla extract.
  3. Churn in an ice cream maker, then transfer into a small container. Freeze the mixture for up to 4 hours, or overnight.

Image and Recipe via Sweetest Kitchen

May 22, 2015

Treat Yourself: Raw Chocolate Cheesecake Recipe

Why not treat yourself to a delicious chocolate cheesecake… without the added calories?

Our recipe is one of the tastiest raw desserts you’ll ever try, and is made with cacao for the filling, then a few different nuts for the crunchy base.

RELATED: 3 Easy No-Bake Desserts

Ingredients

230g cashews

250ml water

2 tablespoons yeast flakes

40g raw cacao

150ml coconut oil

60g coconut blossom syrup

Base

200g almonds

160g brazil nuts

1/2 teaspoon vanilla essence

150g dates

80ml coconut oil

Method

  1. Prepare a 10 inch spring form tin by lining the base with baking paper or cling-wrap.
  2. Soak the cashews in the water for 30 minutes while you make the base.
  3. To make the base put the almonds and brazil nuts into a food processor and blend until a crumb like texture. Add in the dates, coconut oil and vanilla essence and blend again until it become sticky and easy to form into balls.
  4. Push into the base of the tin until its really compact and then put it into the fridge.
  5. To make the filling pour the soaked cashews, the remaining water, raw cacao, yeast flakes, coconut oil and coconut palm syrup in a high speed blender. Blend until a completely smooth, velvety texture.
  6. Take the base out the fridge and pour the chocolate filling into the cake tin. Make sure that it is flat on the top buy banging the tin on your work top surface – this will help to level it out.
  7. Put into the freezer for 4-6 hours or in the fridge for at least 8 hours to set.
  8. When ready to serve carefully take out of the cake tin and decorate with some berries.

Image and Recipe courtesy of Honestly Healthy Food

May 12, 2015

Quick and Easy Vanilla Macaroon Recipe

Traditional French macaroons are actually easy to make, regardless of the hype surrounding them. Plus, did you know that you only need less than 10 ingredients for the entire recipe?

RELATED: Delicious Raspberry Coconut Macaroon Recipe

We have tracked down the perfect recipe for delicious vanilla macaroons which the entire family is sure to love. Enjoy with juice for the kids, a cup of tea, or even a glass of champagne for a touch of glamour.

Ingredients

75g ground almonds

2 eggs

50g caster sugar

1 tsp vanilla extract

100g icing sugar

50g butter (unsalted)

100g icing sugar (for the filling)

Instructions

  1. Fill a food processor with the ground almonds and 100g of icing sugar, then mix for 10-15 seconds.
  2. In another bowl, whisk the 2 egg whites then add the remaining caster sugar until you have a soft meringue. Then add 1/2 teaspoon of the vanilla extract.
  3. Fold the almond mixture into the meringue until you have a soft, consistent texture. Then pour it into a piping bag with a plain nozzle.
  4. Line a tray with baking paper and preheat the oven to 160ºC (320ºF), then pipe out 32 rounds onto the tray. Leave the tray at room temperature for at least 15-30 minutes, then bake for 10 minutes.
  5. For the filling, combine the butter (softened) and vanilla extract into a bowl until fluffy. Place it on the bottom of each round, then sandwich it with the top.

Image via Brit.co

May 4, 2015

5 Modern Cheesecake Recipes

Who doesn’t love a delicious cheesecake, especially for desert or with a cup of tea at the end of a long day? Well, we have tracked down five of the most unique cheesecake recipes, which are easy to recreate and will make your grandmother proud!

RELATED: 3 Easy No-Bake Desserts

Creme Brulee Cheesecake

Pretend like you’re the next Amelie Poulain with this mouth-watering take on a classic cheesecake. Featuring a fluffy texture and a crispy exterior with fresh berries, it’s bound to be a hit with friends and family.

1

Salted Caramel Cheesecake

With a combination of dark chocolate and caramel, it’s no wonder this recipe is giving us major FOMO! Main ingredients include flour, sugar, salt, butter, eggs, ice water, milk, cream and chocolate – easy!

2

Original New York Cheesecake

If you’re more of a traditional girl, then a New York cheesecake should be at the top of your list. Bring a little modern twist to the recipe with a generous serving of fresh berries and jam over the top.

3

Rose Tea Cheesecake

Filled with strawberry jam and a sponge base, this cheesecake is perfectly complemented with a warm cup of tea. If you’re feeling a little bit fancy, top off with dried rose petals and rose buds.

4

Ricotta Cheesecake

We’re finishing off with a classic ricotta cheesecake for those who prefer something a little more savoury. For the base, use approximately half a pack of digestive biscuits and prep them in the food processor with a pinch of butter. Press the base into a tin, then even out with a spatula.

5

What’s your favourite cheesecake from the list?

Images via Kwestia Smaku, Life Made Simple Bakes, Table Feast, Chubbeh Face, Saharisha,

April 16, 2015

Mixed Berry Crumble Recipe

This delicious mixed berry crumble is the perfect way to say goodbye to the summer season.

You can use some of your favourite frozen berries, but the recipe tastes better with something fresh. Make sure to use a springform tin so you can easily store the crumble after it’s done.

RELATED: Goji, Acai And Blueberries… Are They Superfoods

Ingredients

250g chopped strawberries

250g fresh blueberries

2 tbsp caster sugar

70g butter

50g plain flour

30g chopped cashews

40g brown sugar

30g slivered almonds

Method

  1. Preheat the oven to 180ºC (356ºF), and line your springform tin with canola oil and baking paper.
  2. Place the strawberries and blueberries evenly on the bottom layer of the pan, making sure to cover any gaps.
  3. Combine the butter, flour, brown sugar, cashews, and slivered almonds until you have a fine paste. Squeeze it in the palm of your hands, then cover the berries. Take any leftover almonds and cashews then sprinkle them over the top.
  4. Cook for 30 minutes or until the topping is golden brown and the berries begin to ooze out. The crumble tastes just as good if it’s stored in the fridge overnight.

Image via Leites Culinaria

March 8, 2015

Nutella Brioche Dessert Recipe

Who isn’t completely obsessed with Nutella? One of our favourite desserts is a spectacular brioche which not only tastes amazing, but is really simple to make as a beginner.

Follow this step-by-step recipe which will create a beautiful brioche flower, with a melt-in-your-mouth chocolate centre.

RELATED: No-Bake Nutella Sushi Rolls

Ingredients

For the dough:

500g flour

190ml lukewarm milk

3 tbsp sugar

60g melted butter

2 eggs

1 tsp salt

1 tsp yeast

For the rest:

Grated zest of a lemon

1 tub Nutella (or similar chocolate spread)

1 tbsp milk

1 tbsp water

Powdered sugar

Method

  1. Combine the yeast and sugar with lukewarm milk. Leave the yeast to activate for 3-5 minutes or until it begins to foam.
  2. Beat the eggs lightly in a medium-sized bowl, then add the flour, salt and lemon zest. Mix well, and include the butter, and yeast mixture until you have a soft dough.
  3. Dust the counter with flour, then knead the dough for 10 minutes, and place into a greased bowl. Cover and leave in a warm place and wait until it rises.
  4. Once the dough is ready, divide it into four pieces. Place the dough over a circular baking paper (as big as a plate) and roll out until 3-4mm thick. Cover the entire surface with Nutella.
  5. Roll out another ball of dough, and place it over the first layer.
  6. Cut the brioche into 16 little parts, but leave a small space in the middle. Lift and twist each segment away to create the illusion of a flower.
  7. Brush with milk, water, and one egg before baking for 20-25 minutes.
  8. Once golden brown, transfer the brioche onto a cooling rack, then dust with powdered sugar.

Image and Recipe via The Bread Kitchen, Life’s A Feast

February 1, 2015

Delicious Summer Fruit Crepes Recipe

Nothing screams summer more than delicious seasonal fruits for dessert every evening (if you have an enormous sweet tooth!).

A fruit crêpe is the ideal treat after a long afternoon of swimming at the beach, followed by a delicious summer barbecue with friends and family. This recipe takes about 30 minutes to prepare and tastes amazing paired with a cocktail or sweet tea.

RELATED: How To Create The Perfect Cup of Coffee

Ingredients

1 cup flour

300ml full cream milk

1 egg

20g butter (softened)

1 cup of your favourite summer fruits

2 tbsp jam

Method

  1. Combine the jam and summer fruits into a saucepan over medium heat. Stir occasionally to allow everything to mesh together. Remove and set aside.
  2. In a large bowl, combine the flour, egg and milk. Whisk together until smooth before adding the melted butter.
  3. Add a little olive oil into a frying pan, and transfer one ladle of batter. Cook until each side is golden brown before flipping to the other side. This recipe will make about four large-sized crêpes, but you can always decrease the serving size to make more.
  4. Serve each crêpe (either rolled up or laid flat) with the jam and summer fruits garnished over the top. Add some powdered sugar, chocolate or whipped cream for extra flavour.

Image via Alexandrea Hickey

January 28, 2015

Delicious Creme Brulee Recipe

Why travel to Paris for a mouth-watering crème brûlée when you can make one at home? Not only is this much-loved French dessert easy to make, but our recipe takes less than 30 minutes and the results are incredible! So clear your schedule and invite some friends and family over for this yummy treat tonight.

RELATED: Classic Nicoise Salad

Ingredients

4 egg yolks

40ml sugar

1 vanilla pod

250ml cream

Caster sugar (to sprinkle on top)

Method

  1. Preheat the oven to 180ºC (400ºF).
  2. Combine all the egg yolks, sugar, and mix a few at a time.
  3. Slice open the vanilla pod, and remove the seeds with a sharp knife. Add these seeds into the previous mixture, then pour into ramekins.
  4. Place all the ramekins in a heat-proof dish with cold water, this will help the crème brûlée to form an even consistency.
  5. After you have removed them from the oven, let them cool. Place into the fridge overnight so the entire mixture can set.
  6. The next morning, sprinkle some caster sugar over each pod, and caramelise under the grill. Easy!

Image and Recipe via Nigella, Kuchenne Love Story

January 21, 2015

Lavender And Chocolate Ice Cream Recipe

If you’re looking for an excuse to use your latest kitchen accessories, then making your own ice cream should be at the top of the list.

Our recipe adapted from David Lebovitz is low in fat, and features delicious shavings of calming lavender on a bed of homemade cocoa whipped to perfection. For best results, chill the ice cream overnight and it will be ready the next morning!

RELATED: 3 Easy No-Bake Desserts

Ingredients

2 cups half and half

3 tbsp cocoa powder

5 ounces bittersweet chocolate

1 pinch of salt

1 cup whole milk

3/4 cup sugar

5 large egg yolks

1/2 tsp vanilla

2 tsp lavender buds

Method

  1. Heat the half and half in a saucepan over medium heat. Once it starts to simmer, add the lavender buds, then remove and let it steep for an extra 15-20 minutes.
  2. Chop the bittersweet chocolate and set aside.
  3. Strain the lavender from the first mixture, and heat again in the saucepan over medium heat. Just as it begins to simmer, add the bittersweet chocolate and cocoa powder. Cook until the mixture is smooth, then set aside.
  4. In a different saucepan, heat the whole milk. While it’s simmering, whisk the egg yolks in a medium sized bowl, and add 3/4 of the sugar.
  5. Just before the milk begins to simmer, temper the milk into the egg mixture. Slowly transfer the rest of the mixture with the milk. Whisk until the cream begins to thicken.
  6. Strain into a bowl, then combine the half and half, chocolate mixture, and vanilla together. Let it cool down to room temperature, and refrigerate overnight.
  7. The next morning, serve it right away with some lavender topping – yum!

Image and Recipe via The Wholesome Pursuit (adapted from David Lebovitz)

January 7, 2015

The Best Chocolate Brownie Recipe Ever

As if we needed another excuse to share a delicious dessert recipe, but with the festive season just around the corner, who doesn’t want something to treat their guests? This time we’ve found the best chocolate brownie recipe which is gluten-free, and tastes so yummy!

RELATED: Dark Chocolate – Bad or Beneficial?

Ingredients

2 ounces unsweetened chocolate

1/2 cup coconut oil (melted)

1/4 cup honey

3/4 cup coconut sugar (or brown sugar)

3 large eggs

2 tsp vanilla extract

1/2 cup almond flour

1 tbsp coconut flour

3/4 cup unsweetened cocoa powder

1/4 tsp salt

1/4 tsp baking soda

1/2 cup chocolate chips

Method

  1. Preheat your oven to 350ºF (180-200ºC), and grease a baking pan with canola oil.
  2. Set aside, and melt the unsweetened chocolate and coconut oil over medium heat. Stir until you have a smooth consistency.
  3. Remove from heat, and place the melted chocolate into a food processor. Then add the honey, sugar, eggs, vanilla, flour, cocoa powder, salt and baking soda. Pulse until the entire mixture is smooth in consistency.
  4. Evenly spread over the greased pan, and sprinkle with chocolate chips.
  5. Cool for 20-25 minutes, and cool down before serving. The inside should be soft and moist by the time you take it out.

Image and Recipe via Whole and Heavenly Oven

December 2, 2014

Sour Cherry Pierogi Recipe 

Who doesn’t love to treat themselves to a deliciously sweet meal every now and then? This Eastern European delight is a modern twist to a classic pierogi (ravioli) recipe, which is fresh and ideal for warm summer nights.

RELATED: Roasted Beet Borscht Recipe

Ingredients

Dough:

2 cups flour

1/4 tsp salt

1/2 tsp sugar

3 tbsp oil

1/2 cup water

Filling and sauce:

1 jar cherries in juice

1-2 tbsp sugar

1.5 tbsp cornstarch

1/4 tsp cinammon

Mint leaves and whipped cream as topping

Method

  1. To make the dough, mix flour, salt, oil and water into a medium-sized bowl. Then simply cover the dough in a plastic wrap, and allow it to rise.
  2. For the sauce and filling, pour the cherries and juice through a sieve and into a saucepan. The strained cherries should have their own bowl, and set them aside to use as the pierogi filling.
  3. Add one tablespoon of sugar (or slightly more if you prefer a sweeter filling), then add the cornstarch, cinnamon, and juice into a pan and stir. Heat the cherry juice, and stir until it thickens. Remove from heat, and leave it aside to cool.
  4. Prepare the dough for the pierogi and kneed on a lightly floured surface. Remove a walnut-sized piece from the dough, then flatten with a rolling pin to create a small circle.
  5. Place 3-4 drained cherries in the centre of the dough, then press edges together with your fingers (or use a fork).
  6. Bring a large pot of water to boil, then cook 4-5 pierogi at a time so they don’t overlap. Cook until they begin to float, then remove and let them cool down. Serve with mint leaves or a generous serving of your favourite whipped cream over the top.

Image and Recipe via Vegalicious

November 24, 2014

Delicious Raspberry Coconut Macaron Recipe

Who doesn’t love a tasty macaron every once in a while? Not only are these delicious treats a luxury which makes almost 48, you can also create an unconventional recipe which your friends and family are sure to love.

This week we’ve prepared a raspberry and coconut recipe which is perfect for the warmer weather, which you can finish off with a yummy glass of bubbly!

RELATED: Adriano Zumbo On Tour Around Australia

Ingredients

Shells

120g ground almond flour

228g powdered sugar (sifted)

2 tsp frozen raspberries (finely ground)

140g egg whites

70g granulated sugar

Cream tartar

Filling

280g white chocolate

1/2 cup whole coconut milk

1 tsp coconut extract

Method

  1. Cut a piece of baking paper small enough to fit into a baking sheet (in circles).
  2. Sift together the ground almond lour, powdered sugar, and raspberries in a large mixing bowl. Add the egg whites and whisk on high until the mixture has combined. Sprinkle the granulated sugar over the mixture, then whisk again on high-speed for about 5 minutes.
  3. Once the egg whites are fluffy, add the tartar cream, and continue to whisk on high-speed. Feel free to add some pink food colouring to make the macaron filling look amazing!
  4. Add half of the meringue to the dry mixture, and fold 5 times. Smooth out the batter by pressing the mixture against the sides of the bowl, and remove as much air as possible from the mixture.
  5. Fill a pastry bag with batter, and carefully use the circles as a guide to show you how much filling you need. If you don’t have a pastry bag, use a teaspoon instead. Let the macarons rest for 20 minutes, then bake them at 200ºC for about 10 minutes. Wiggle the shell to see if they’ve been cooked enough – if it feels attached, give them a few more minutes in the oven. Match with the shells then set aside.
  6. For the filling, place the chopped white chocolate in a heat-proof bowl. Warm the coconut milk over a saucepan over medium heat, then bring to a simmer before pouring over the chocolate. Add the coconut extract, then mix until smooth.
  7. Leave the filling to thicken for a few minutes at room temperature, or to speed up the process, in the fridge. Then transfer into a pastry bag or teaspoon before filling half of the shell with the rest of the paste. Leave to cool, then serve with a cup of tea or splash of champagne!

Image and Recipe via The Kitchn

November 19, 2014

Nutella Dessert Rolls Recipe

Looking for a mid-week cheat meal to get you through another tough day at work? Your prays have certainly been answered if you love a bit of chocolate spread (who doesn’t), with this delicious Nutella roll recipe.

If you’re not the biggest fan of Nutella, you can always substitute it for jam and enjoy with a lovely cup of tea!

RELATED: 3 Easy No-Bake Desserts

Makes 7-8 slices

Ingredients

For the sponge cake:

1/4 cup sugar

1/2 cup plain flour

3 eggs

1 tsp honey

1 tbsp vanilla essence

For the filling:

2-3 tbsp Nutella spread

For Dusting:

Icing sugar

Method

  1. Preheat the oven to 200ºC (400ºF) and cover a tray with baking paper or just a bit of Canola oil over the base.
  2. Combine the egg yolks, sugar, and honey then mix well until the batter is of a smooth consistency.
  3. In another bowl, whisk the egg whites at a room temperature then add 2 drops of lemon juice for extra flavour (optional). You should keep whisking the mixture until it is foamy and white in texture.
  4. Combine both of the mixtures together, then sift in the flour and lastly add the vanilla extract.
  5. Empty the mixture out onto the tray, and even it out. Bake for just 6 minutes and don’t let it burn!
  6. Remove from the oven, and transfer to a rack so it can quickly cool down. Sprinkle some sugar over it, then cover with cling-wrap and let it cool down completely.
  7. Once it’s cooled down, roll the cake and dust with some icing sugar (or more Nutella) before serving. Yum!

Image and Recipe via All Food Recipes, I Heart Cakes

October 9, 2014
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