Hi lovelies! Are you in the mood for baking this weekend and looking for something to stock up your cookie jar? Then I have just the recipe for you.
Let just say I’ve got a new baking craze and that is for biscotti biscuits. My new little obsession started when we visited White Water Farm during the holidays. With the complimentary coffee and tea, there was also delectable biscotti biscuits. It was so lovely that we couldn’t help but dig in.
Twice-baked biscuit cookie is the definition of the word “Biscotti”. It is exactly that, baking it twice to make it crunchy. Although the modern Biscotti, also known as Cantucci is associated with the Tuscan regions of Italy, the origin of this biscuit go as far back as the Roman times.
Baking is one of the things I love to do when I have time of course. Cupcakes is my favorite thing to bake. It is quick, no fuss and always flop proof. Flop proof in a sense that I never over mix my batter. Besides it being the easiest thing to bake, the end result is always different. Although the recipe and method stays the same, you can decorate it to look different every time. It can also be filled with caramel, fruit and chocolate spread.
Oh my goodness, this Oreo Chocolate Dessert is the bomb. A perfect dessert to end off the last of those summer days. It is super easy to make and only requires a few ingredients.
I wanted to create something different from the usual summer desserts I always make. I then just slapped a few ingredients together and created this masterpiece. A delicious dessert that was indeed a crowd-pleaser. Not too rich and made every one come back for more.
Oreo Chocolate Dessert
Delicious and easy to make, perfect for those hot summer days.
1 1L Ultra-Mel Custard
2 Packets Oreo Cookies
2 Packets Instant Chocolate Pudding Mix
150g Slab Chocolate (flavour of your choice)
Place the Oreos in a large ziplock bag and crush with a rolling pin. You can also use a food processor but it must not be fine crumbs.
Mix your instant chocolate pudding mix as per the instruction on the box.
Layer a large glass trifle bowl with crushed Oreos. Followed by the instant chocolate pudding mix then the custard.
Repeat these layers right to the top of the bowl.
Place in the refrigerator.
Before serving top with blueberries, raspberries and roughly chopped chocolate.
My flippin’ good flapjacks will make you come back for more. This no-fail recipe takes little effort. It is super easy to make and takes less than 5 minutes to make the batter.
Flapjacks are most probably the ultimate comfort food and inexpensive. Delicious all year round and could be served for breakfast, as a snack or dessert.
Enjoyed either sweet or savoury with it’s endless possibilities of toppings.
Flippin' Good Flapjacks
Delicious all year round and served either plain, sweet or savoury.
Prep time: 5 min plus 20 min to rest
Cooking time: 10 min
- 1 cup cake flour
- 2 tbsp sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 egg
- 1 cup milk
- 3 tbsp butter, meltd
- Sift the dry ingredients together in a mixing bowl.
- In a separate bowl, beat egg, milk and butter until blended.
- Pour wet ingredients into dry ingredients and beat well using a whisk.
- Do not be alarmed if batter looks lumpy. Cover with clingwrap and let the mixture rest for 20 min.
- Lightly grease a large pan and place on medium heat.
- Add 2tbsp of batter per flapjack and cook until bubbles form and brown.
- Turn the flapjacks and cook on the other side until nice and brown.
- Serve with toppings of your choice.
This chilli con carne recipe has slightly been adapted by my husband and is based on Jamie Oliver’s Recipe. It has become one of my favourite dishes. This spicy dish is delicious and if you want to make it slightly mild for kids to eat – hold on the chillis. A healthy alternative to your usual mince meal. It is a one pot wonder. Best served with a baked potato or nachos, sprinkle of grated cheese or gaucamole.
Chilli Con Carne
A spicy Mexican dish best served with a baked potato or nachos.
Prep time: 15 min
Cooking time: 1 hour
- 2 medium onions, chopped
- 2 tsp olive oil
- 600gr lean beef mince
- 4 chopped chillies (deseed if you serving to kids)
- ½ tsp chilli powder
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 2 celery sticks, chopped
- 3 large carrots, chopped
- 1 can chopped tomatoes
- 2 red peppers, deseeded and chopped
- 1 can black beans (drained and rinsed)
- 2 tbsp balsamic vinegar
- 1 can red kidney beans (drained and rinsed)
- salt and pepper to season
- ½ bunch fresh corriander
- Place a large non stick pot over a medium heat on the stove. Heat the oil.
- Add chopped onions,carrots, celery, chillies, red peppers, garlic, cumin, cinnamon and season with salt and pepper.
- Cook for 10 minutes.
- Then add tomatoes, black beans, red kidney beans and 300ml water and cook for 5 minutes.
- Add the lean beef mince.
- Cut the coriander stalks and add with the balsamic vinegar.
- Season with salt and pepper.
- Bring to a boil and reduce heat. Simmer for 45 minutes with lid slightly adjar.
- Serve on a baked potato, nachos or rice, sprinkle with cheese and chopped coriander.
Winter is a time for comfort foods and there is nothing more delectable than having a warm dessert. My mom’s creamy sago pudding is definitely a winter favourite. Served with custard this winter dessert is on my list of comforting desserts along with chocolate, bread and butter, apple crumble, sticky toffee and ginger pudding.
This is the perfect recipe for those winter camping days or nights. Nothing better than having comfort food when it is cold outside. My girls love pasta and I tried this when we went camping and it was a hit.