Dessert

How To Make An Ice-Cream Martini (Aka Your Next Dinner Party Dessert)

Booze meets Ben & Jerry’s. What’s not to love?

March 14, 2017

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

This Unicorn Ice-Cream Recipe Is The Stuff Of Dreams

Dreams really do come true.

January 12, 2017

This Jaffa Caramel Tart Recipe May Just Be Better Than Sex

Sometimes you just want to indulge.

September 20, 2016

Guilt-Free Acai Chocolate Nice-Cream Recipe

Vegan, gluten-free, sugar-free, dairy-free and OMG SO YUM!

August 15, 2016

I Ditched Dieting And Started Eating Cake For Breakfast – And I’ve Never

My name is Peta and I do not have a problem – promise.

July 6, 2016

16 Next-Level Ice-Cream Concoctions Worth Traveling For

Save up so you can travel the world to eat ice-cream. 

July 4, 2016

11 Totally Secret Starbucks Drinks You Need To Try

You know you want a Caramel Snickerdoodle Macchiato. 

June 29, 2016

The Laziest, Healthiest Dessert You’ll Ever Make

So simple, it’s criminal. 

February 26, 2016

A Clean Eat Dessert You Can Scoff Guilt Free

So good, it’ll take you to heaven. 

January 3, 2016

The Cutest Mini Christmas Puddings You’ll Ever Make

Shake things up with these non-traditional Christmas puds.

December 11, 2015

7 Plant-Based Desserts That’ll Make You Want To Go Vegan

We dare you to stop at one bite.

October 19, 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

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

Carrot, Beetroot And Chocolate Mudcake Recipe

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!

RELATED: Low-Calorie Brownie Recipe

Serves: 8

Ingredients

Base

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

Icing

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)

Method

  1. Combine all ingredients for the base in a food processor and process until well combined.
  2. 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.
  3. For the icing combine the first five ingredients in a blender and blend until creamy and smooth.
  4. Once creamy and smooth, turn the blender down to medium speed and pour in the melted cocoa butter. Blend for 5 seconds.
  5. Pour onto the cake, and set aside in the fridge for the icing to set and the cake to firm up.
July 19, 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

Summer Dessert Ideas

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!

RELATED: Nutella Brioche Dessert Recipe

Blueberry cake

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!

5 Summer Dessert Ideas

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.

5 Summer Dessert Ideas

Fig cake

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!

5 Summer Dessert Ideas

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.

5 Summer Dessert Ideas

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!

5 Summer Dessert Ideas

Image via Swooned Magazine, She Who Eats, Nutritionist in the Kitch, Flickr

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

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

Guilt-Free Turmeric And Carrot Cake Recipe

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.

RELATED: Low-Calorie Brownie Recipe

Serves 8

Ingredients

Base

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

Icing

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

Method

  1. Combine all the ingredients for the base in a food processor and process until well combined.
  2. Transfer to a round springform cake tin, pressing down to get an even layer.
  3. Set aside in the fridge while you make the icing.
  4. To make the icing combine all ingredients in a blender and blend until creamy and smooth.
  5. Once creamy and smooth, pour onto the cake and set.
April 26, 2015
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