Pecan Nut and Cinnamon Cupcakes

These amazing cupcakes are an exemplary blend of light and fluffy cake complimented with aromatic cinnamon and crunchy pecan nuts, topped with smooth cream cheese frosting and drizzled with chocolate.




Ingredients:


Cupcake:


125 grams butter (softened to room temperature)
250 ml brown sugar
3 extra large eggs (room temperature)
250 ml plain yoghurt (room temperature)
5 ml bicarbonate of soda
375 ml cake flour
125 ml self raising flour 

Filling:


250 ml pecan nuts (chopped)
200 grams milk chocolate (grated)
¾ cup brown sugar
10 ml cinnamon 

Topping:


One 8-ounce tub of cream cheese
Quarter cup of unsalted butter (softened to room temperature)
2.5 ml  vanilla essence
250 ml (1 cup) powdered sugar, sifted
Chocolate syrup to drizzle
Additional cinnamon to drizzle

Date and Nut Loaf

This scrumptious loaf is a delicate blend of sweet dates and crunchy pecan nuts, yielding a decadent and sophisticated treat. The perfect combination of its tender texture and rich, flavor-filled taste leaves the taste buds yearning for more. This tried and tested recipe never fails to impress!


Ingredients:


125 grams butter (softened to room temperature)
110 grams castor sugar
200 grams dates (pitted and chopped)
200 ml full cream milk (at room temperature)
15 ml golden syrup
260 grams self-raising flour (sifted)
2 jumbo eggs
60 grams pecan nuts (chopped)

Baking Tip #3 - How to measure flour

The amount of flour added when baking is absolutely crucial and can be the difference between a light, airy cake and a dry, crumby final product. Therefore measuring flour accurately is of utmost importance.
The best way to measure flour is by using a kitchen scale, this undoubtedly gives the most accurate measurement.

If you do not own a kitchen scale, you may use a measuring cup but follow the tips below. Flour, like brown sugar, packs tightly when stored. Therefore if you scoop the measuring cup directly into the flour, you can easily scoop out double the amount of required flour resulting in a dry and crumby cake.

Steps to follow when measuring flour using a measuring cup:
1. Before measuring the flour, fluff up the flour by mixing it with a whisk or knife to loosen it.
2. Using a spoon, spoon the flour into the measuring cup.
3. Using a knife, level the excess flour.

Therefore instead of scooping the measuring cup into the flour and leveling, rather spoon the flour into the measuring cup and level, this will make a phenomenal difference to the end product.




Cream Cheese Frosting

This delicious and easy to make cream cheese frosting is delicious atop carrot cakes, red velvet cakes or pumpkin breads.


Ingredients:


Two 8-ounce tubs of cream cheese
125 ml (half a cup) of unsalted butter (softened to room temperature)
5 ml (1 teaspoon) vanilla essence
500 ml (2 cups) powdered sugar, sifted

Madeira Coconut Loaf

This fluffy sponge loaf has a light, yet firm texture and is ideal to be enjoyed at breakfast or casual afternoon tea. I added a twist to the traditional Madeira loaf by adding coconut and meringue -  bringing out an exotic and exciting flavor.


Ingredients:


Loaf:


125g butter (softened to room temperature)
100 ml (80g) castor sugar
3 extra large egg yolks
5 ml vanilla essence
250ml (140g) cake flour
10 ml baking powder
1 ml salt
100 ml full cream milk

Topping:


3 extra large egg whites
100 ml (80g) castor sugar
250 ml (80g) desiccated coconut

Baking Tip #2 - Use eggs at room temperature


When using eggs in your baking, always use eggs at room temperature. Never ever use cold eggs.
With room temperature eggs, the whites and yolks will combine easier when whisking. This means that the eggs will disperse more evenly into the batter, making for a lighter texture (because the eggs trap air).
To bring eggs to room temperature quickly, soak them in a bowl of warm water for 10-15 mins.

Baking Tip #1 - How to easily remove egg shells

Instant 3 Minute Microwave Brownie in a Mug

Ever felt like spoiling yourself to a sweet treat but just don't have the time to prepare something?This is the ideal solution for you-a moist microwave brownie that takes 3 minutes! So indulge and enjoy


Ingredients:


1 tablespoon salted butter
3 tablespoons semisweet choc chips
4 tablespoons sugar-brown
3 tablespoons milk
1/2 tsp vanilla extract
1 egg
4 tablespoons flour


Barbie Doll Cake


Light and fluffy vanilla sponge decorated with buttercream. 

Evening Dress Cake


Three tier chocolate cake covered in a thin layer of fondant decorated with an evening dress,shoes and a handbag.

Lindt Hot Chocolate

Feel like spoiling yourself to smooth,indulgent and decadent hot chocolate? Try out this rich, velvet Lindt sensation.

Ingredients:

1 Slab Lindt Fine Chocolate
1 cup full cream milk
Condensed milk to taste
Whipped cream
Chocolate sauce to drizzle

Melt-in-your-mouth Traditional Shortbread

This is extremely easy to make and absolutely scrumptious. A perfect treat for afternoon tea.

Ingredients:


250g butter, softened
125ml castor sugar (105g)
625ml Cake Flour (350g)
125 ml Corn Flour (650g)
2ml Salt
Extra castor sugar for sprinkling

White Chocolate Macadamia Brownies

We are all accustomed to making brownies with brown chocolate. Ever tried making a brownie with white chocolate? It is sinfully rich and an absolute taste sensation! So spoil yourself to these delightful treats....


Ingredients:


-6 ounces white chocolate, chopped
-5 Tablespoons unsalted butter, cut into pieces
-2 large eggs
-1 cup sugar
-1 tsp vanilla
-1 cup flour
-1/2 tsp baking powder
-1/4 tsp salt
-1/2 cup macadamia nuts, toasted lightly and chopped coarse
-1/2 cup semisweet chocolate chips

Choc Chip, Cinnamon and Nut Loaf

This mouth-watering brioche-style loaf is filled with meringue, cinnamon, choc chips and nuts yielding a scrumptious sweet loaf with gorgeous swirls.
This is the perfect treat to be enjoyed with friends and a hot cup of coffee.
This loaf, best served hot, yields a taste sensation of crunchy nuts and melted chocolate encrusted in a layer of meringue infused with a hint of cinnamon - absolutely divine!


Ingredients:

For the dough:
4 cups (600 g) flour
1/4 cup (50 g) sugar
3/4 teaspoon salt
1 package ( 2 ¼ tsps, 7 g) active dried yeast
3/4 cup (180 ml) milk
1/4 cup (75 ml) water
1/2 cup (115 g) unsalted butter softened to room temperature
2 large eggs at room temperature
For the filling:
1 cup chopped pecans or walnuts
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1 cup (150 g) semisweet chocolate chips or coarsely chopped chocolate
For the Meringue:
3 large egg whites at room temperature
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 cup(100 g) sugar
Egg wash: 1 beaten egg, optional
Cocoa powder and confectioner’s sugar (powdered/icing sugar)