That costs how much?!!
Booze meets Ben & Jerry’s. What’s not to love?
Because we might be romantic, but we’re also lazy AF.
Sooo tasty. Sooo little effort.
Sometimes you just want to indulge.
Shake things up with these non-traditional Christmas puds.
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!
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)
1 tsp vanilla extract
1/2 cup buttermilk
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
- Preheat the oven to 180ºC and insert the cupcake liners into the tray.
- Whisk together the flour, baking powder, baking soda and salt.
- 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.
- Combine with the dry ingredients and mix well on a slower speed.
- 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.
- For the icing, combine the butter and cream cheese on a medium setting.
- 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
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.
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
- 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.
- 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.
- 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.
- Place scones on prepared baking sheet and bake for 20 minutes or until they are golden and firm.
- 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
Mudcake has never tasted so good or been so healthy!
This plant-based chocolate mudcake recipe by chef, Cynthia Louise is dairy-free and packed with naturally sweet ingredients including beetroot, coconut and cocoa. The best part is it’s freezer friendly, meaning you can have a perfectly balanced dessert on hand 24/7!
2 medium sized beetroots (unpeeled and grated)
1 carrot (unpeeled and grated)
2 cups shredded coconut
2 tbsp psyllium husk
15 dried dates
1/2 cup maple syrup
1 cup cocoa powder
200 g soaked almonds (soaked overnight in 2 cups of water, then rinsed well and drained)
1/4 cup chia seeds
pinch of salt
1 cup soaked cashews (soaked overnight in 2 cups of water, then rinsed well and drained)
1/4 cup chia seeds
2/3 cup maple syrup
1/2 cup water
1/2 cup cocoa powder
250 g cocoa butter (melted)
- Combine all ingredients for the base in a food processor and process until well combined.
- Transfer into a round spring-form cake tin, pressing down to get an even layer. Set aside in the fridge while you make the icing.
- For the icing combine the first five ingredients in a blender and blend until creamy and smooth.
- Once creamy and smooth, turn the blender down to medium speed and pour in the melted cocoa butter. Blend for 5 seconds.
- Pour onto the cake, and set aside in the fridge for the icing to set and the cake to firm up.
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?
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.
1500g red grapes
25g caster sugar
500ml thickened cream
125g caster sugar
125g freshly squeezed lime juice
Honey And Pistachio Tuille
110g unsalted Butter
225g icing sugar
240g plain flour
170g egg whites
40g shelled pistachio kernels
- Juice the grapes using an electric juicer, and measure out 700ml, reserving any leftovers for another use.
- Whisk the grape juice, water and sugar together in a large saucepot and bring to a simmer over a high heat, whisking occasionally.
- Once the mixture has boiled, allow it to cool to room temperature then strain though a fine mesh sieve into a wide baking tray.
- Use a large spoon to scoop the froth off the top of the liquid, discard the froth.
- Carefully place the baking tray into the freezer and leave overnight to freeze solid.
- Place the thickened cream and caster sugar into a heavy bottomed pot and whisk well
- Bring the cream to a simmer over a medium heat while whisking constantly
- Once boiled, remove the pot from the heat and whisk in the lime juice
- Allow to cool on the bench to room temperature, then strain the cream through a fine mesh sieve into a suitably sized pouring jug
- 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
- Carefully place the glasses in the fridge overnight to set
Honey and Pistachio Tuille
- 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.
- Beat the butter mixture until pale and doubled in size, approximately five minutes.
- While the mixture is in the machine, sift the flower into a bowl and set aside.
- Place the pistachio kernels on a chopping board and roughly chop using a large heavy knife.
- Turn the stand mixer off, add the sifted flour, and then turn back on at low speed.
- 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.
- 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.
- 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.
- Sprinkle the chopped pistachio over the tuille mix and bake in a preheated oven at 140C for 10 minutes, or until golden brown.
- 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.
- Remove the granita from the freezer and immediately scrape the frozen mixture with a fork.
- Spoon a generous two-to-three tablespoons of the scrapped grape granita on top of each posset.
- Stand three shards of honey and pistachio tuille into the glasses of granita and serve this gorgeous winter dessert immediately. Enjoy!
Since fruit such as strawberries, blueberries, and peaches are in season, why not take advantage of this and make some super quick and tasty dessert recipes for the entire family?
We have found five yummy fruit recipes which are easy (even for beginners), and look amazing!
This luscious blueberry cake is made with a vanilla filling which is bound to agree with everyone’s taste buds! Feel free to add the icing once the cake has cooled down, then top if off with your favourite berries for extra flavour – without the refined sugar!
Rhubarb and almond tart
If you’re making something for the adults, this rhubarb and almond tart is the perfect dessert to serve with tea and coffee (or cocktails if you’re that way inclined!). Dust it lightly with some sugar and silvered almonds for extra taste and texture.
Who can resist a juicy fig? These delicious fruits make for the perfect cake filling since they are so soft and naturally sweet!
Pass on the icing if you want to keep the cake on the healthy side, but don’t forget to serve with a generous amount of sliced figs instead – yum!
Watermelon coconut ice cream
Why buy it from the store when you can make it yourself? This delicious duo only uses 4 ingredients and is gluten and sugar-free.
Strawberry rhubarb pie
Finish up with this classic summer pie featuring yummy strawberry and rhubarb extract. The filling is super-sweet, so it’s best to serve it with something light such as a green or chamomile tea. Store it in the fridge so you can enjoy a cool treat at any time of the day!
Image via Swooned Magazine, She Who Eats, Nutritionist in the Kitch, Flickr
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?
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.
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.
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.
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.
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.
Images via Metro, In Sock Monkey Slippers, The Vegetarian Bon Vivant, Washingtonian, Skinny Taste
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.
2 vanilla beans (split)
2 vanilla beans (scrapped)
200ml double cream
20gm icing sugar
- Place sugar, water and vanilla in a sauté pan and bring to the boil.
- 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.
- Gently peel the peaches.
- Place cream, vanilla and icing sugar in bowl and whisk until it reaches a thick consistency.
- Quenelle into a serving bowl and serve together.
Recipe Courtesy of Tefal
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.
2 tablespoons yeast flakes
40g raw cacao
150ml coconut oil
60g coconut blossom syrup
160g brazil nuts
1/2 teaspoon vanilla essence
80ml coconut oil
- Prepare a 10 inch spring form tin by lining the base with baking paper or cling-wrap.
- Soak the cashews in the water for 30 minutes while you make the base.
- 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.
- Push into the base of the tin until its really compact and then put it into the fridge.
- 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.
- 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.
- Put into the freezer for 4-6 hours or in the fridge for at least 8 hours to set.
- When ready to serve carefully take out of the cake tin and decorate with some berries.
Image and Recipe courtesy of Honestly Healthy Food
Everyone loves a guilt-free treat, but what about guilt-free treat that’s packed with health benefits? Chef Cynthia Louise’s nutritional spin on carrot cake incorporates turmeric – an anti-inflammatory spice full of antioxidants – plus chia seeds and psyllium husk to deliver exactly what nature requires from you in a cake.
3 large carrots, unpeeled and grated
2 cups shredded coconut
1 tsp ground cinnamon powder
1 tbsp freshly grated ginger
2 cups soaked almonds (soaked overnight in 2 cups of water, then rinsed well and drained)
10 dried dates
1/2 cup currants
2 tbsp psyllium husk
2 tbsp chia seeds
1/4 cup maple syrup
30 g turmeric, freshly grated
Pinch of salt
1 1/2 cups soaked cashews (soaked overnight in 3 cups of water, then rinsed well and drained)
Juice of one lemon
Juice of one lime
1/3 cup maple syrup
1/4 cup water
- Combine all the ingredients for the base in a food processor and process until well combined.
- Transfer to a round springform cake tin, pressing down to get an even layer.
- Set aside in the fridge while you make the icing.
- To make the icing combine all ingredients in a blender and blend until creamy and smooth.
- Once creamy and smooth, pour onto the cake and set.