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Cheesecake-stuffed Banana Bread Ring

for 10 servings

16 oz cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla

4 ripe banana
4 tablespoons vegetable oil
1 egg
½ cup sugar
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon

1 cup sugar
6 tablespoons butter
½ cup heavy cream

  1. Preheat the oven to 350°F (180°C).
  2. In a medium bowl, whisk together the cream cheese, sugar, and vanilla extract, stirring until smooth. Refrigerate.
  3. In a large bowl, mash the bananas with a fork.
  4. Add in the flour, sugar, baking powder, oil, egg, baking soda, salt, cinnamon, and vanilla. Stir until just combined, without over mixing.
  5. Pour half of the banana bread batter into a greased bundt pan.
  6. With an ice cream scoop, scoop the cream cheese mixture evenly onto the cake batter, making sure that it does not touch the sides of the cake pan.
  7. Pour the rest of the banana bread batter on top and smooth it evenly.
  8. Bake for 30 minutes, or until the banana bread is golden.
  9. To make the caramel glaze, heat the sugar in a saucepan over medium-high heat.
  10. Once the sugar begins to melt, stir with a wooden spoon or whisk.
  11. Once the sugar reaches a boil, add the butter and stir until melted.
  12. Remove from heat, add in the heavy cream and immediately stir until incorporated.
  13. Allow the caramel to cool and thicken.
  14. Invert the banana bread onto a wire rack set on top of a baking tray.
  15. Pour the caramel glaze over the cake, letting the excess drip off the wire rack and onto the baking tray.
  16. Once the glaze has set, slice the cake.
  17. Enjoy!

Neapolitan Brownie Bomb

for 12 servings

2 packages brownie mix, divided
⅔ cup vegetable oil, divided
⅔ cup water, divided
2 egg, divided
¹¹⁄₂ qt strawberry ice cream, softened
1 qt vanilla ice cream, softened
½ qt chocolate ice cream, softened
cocoa powder, to taste

  1. Preheat your oven to 350ºF (180ºC).
  2. In a medium bowl, mix 1 package of the brownie mix, half of the oil, half of the water, and one egg until just combined.
  3. Pour the mix into a half sheet pan lined with parchment paper, and spread with a spatula until even.
  4. Repeat with the other brownie mix and bake for 13 to 15 minutes, until the brownies are fudgy yet firm, and let cool.
  5. Once cool, cut one pan of the brownies into 4 rectangular shapes, 8 triangular shapes, and one circle.
  6. Line a large glass mixing bowl with plastic wrap and fit the brownies into it like a puzzle, placing the circular one on the bottom and working around it.
  7. Once the inside is covered, press down firmly on all the brownies until the outer shell forms. Make sure there are no openings in the outer layer.
  8. Scoop the strawberry ice cream onto the brownie shell and smooth with a spatula.
  9. Cover with plastic wrap and press a smaller bowl into the ice cream. Freeze for 3 hours, until the strawberry layer is solid.
  10. Unwrap and repeat with the vanilla ice cream, covering it well and pressing the smallest bowl into it and freezing for two hours.
  11. While freezing, cut a circle into the other pan of brownies the circumference of the large bowl.
  12. Uncover the now frozen vanilla layer, fill the divot with chocolate ice cream, and cover with the cut circle of brownie. Eat the brownie leftovers or save for another bombe!
  13. Press the circle to secure it and freeze the completed bombe for one hour.
  14. Carefully remove the bombe from the freezer and flip it over onto a cutting board or serving platter. It may need to thaw a couple minutes before it dislodges from the bowl.
  15. Once you can lift the bowl up easily, uncover the dome-shaped bombe and dust with cocoa powder.
  16. Enjoy!

Homemade Oatmeal Cream Pies


1 cup light brown sugar, packed
1 cup butter, melted
⅓ cup molasses
1 teaspoon vanilla extract
2 eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
2 cups old-fashioned or quick oats
½ cup butter, softened
1 tablespoon milk or heavy cream
1 teaspoon vanilla extract
1 cup marshmallow fluff


1. Preheat the oven to 350ºF/180ºC.
2. In a large bowl, mix the butter and brown sugar until well combined.
3. Add the molasses, vanilla, and eggs, and whisk thoroughly.
4. Sift in the flour, baking soda, salt, and cinnamon. Mix until just combined.
5. Add the oats and mix until incorporated. Be careful not to overmix the batter or it might result in tougher cookies.
6. Using an ice cream scoop (or about 2 tablespoons), scoop out cookies onto a baking sheet lined with parchment paper, leaving about 3 inches between each one.
7. Bake for 7-9 minutes. The cookies will still be very soft, so be sure to let them cool thoroughly.
8. While cooling, make the filling by beating the butter, milk, vanilla, and marshmallow fluff until well combined.
9. Once the cookies are cooled, put a spoonful of the filling on one cookie and sandwich with another. Repeat until all the sandwiches are made.
10. Enjoy!

Pineapple Upside Down Pancakes

Servings: 4-5


2 cups flour
2 teaspoons baking powder
1½ teaspoons baking soda
½ teaspoon salt
¼ cup sugar
1½ cups milk
½ teaspoon vanilla extract
½ cup butter, plus additional for frying
¼ cup brown sugar
1½ ounces spiced rum, optional
1 20-ounce can pineapple rings with juice (we got about ½ cup of juice once separated from the fruit)
Maraschino cherries


1. To a large mixing bowl, add flour, baking powder, baking soda, salt, and sugar. Mix until thoroughly combined. Create a small well in the middle of the the dry ingredients. Add milk, half of the reserved pineapple juice, ¼ cup melted butter, and vanilla extract. Whisk until ingredients combine to form a lumpy batter. Set aside while you make the pineapple syrup.
2. Add the remaining ¼ cup of butter to small sauce pan over medium heat. Once butter is melted, add brown sugar, the remaining pineapple juice, and rum. Bring ingredients to a boil allowing for the sugar to melt and caramelize. Once mixture is smooth and has the consistency of syrup, remove from heat and set aside.
3. Melt a small amount of butter in a frying pan over medium heat and add a slice of pineapple. Cook pineapple ring until lightly caramelized on one side, about 2 minutes, before flipping it.
4. Once flipped, fill the core of the pineapple with 1-2 maraschino cherries before pouring about ¼ cup of the pancake batter over. Cook until the edges start to set and the top begins to bubble, about 2 minutes, before carefully flipping the pancake--revealing the pineapple underneath. Cook for an additional 90 seconds to 2 minutes until the pancake is cooked through.
5. Store cooked pancakes in a 200˚F (90˚C) oven until ready to serve.
6. Serve pancakes warm with reserved pineapple syrup.
7. Enjoy!

Homemade Sourdough Bread


2 cups warm water
1¼ teaspoon (1 packet) dry yeast
3½ cups flour
1 tablespoon sugar
4 cups flour
2 teaspoon salt
1¼ cup water
1 cup starter, stir before using


1. In a glass bowl, add water and yeast. Mix the yeast into the water and let it sit for a couple minutes.
2. Add in the rest of the ingredients for the starter. Mix well until everything is fully incorporated.
3. Wrap the bowl with clear wrap, making sure not to tightly seal the bowl. Let the starter breathe a little and keep it in a dark place at room temperature. Stir once a day for 5 days until making the dough. The starter will rise and shrink each day and you should see bubbles, letting you know that the yeast is being activated!
4. On day 5, combine all ingredients into a bowl, and knead for 10 minutes on low if using a machine; if kneading by hand, knead for 20 minutes until dough is stretchy yet doesn’t stick to your hands.
5. Place kneaded dough into a large bowl with a towel over the top, and let it rise for 12 hours.
6. Place risen dough onto a floured board and knead for a few minutes. Place it into a proofing basket or a medium bowl and let it rise for another 4 hours.
7. Preheat oven to 480°F/250°C.
8. Flip the dough onto a parchment paper, and transfer the dough and paper into a large cast-iron dutch oven.
9. Score the top of the bread.
10. Place the lid on top and bake for 30 minutes.
11. Take the lid off and bake for another 15 minutes or until the crust is golden brown.
12. Transfer onto a cooling rack and let it rest for an hour. Knock the bottom of the bread to listen for a hollow knock.
13. Enjoy it however you like!


Cookies And Cream–Stuffed Doughnuts

Makes 12

For the cookies and cream filling:
10 chocolate cookies
90 grams cream cheese
12 pieces of chocolate

For the doughnut mixture:
250 grams plain flour
50 grams caster sugar
1 ½ teaspoons baking powder 
½ teaspoon salt
120 milliliters milk
50 milliliters melted butter
2 tablespoons sunflower oil

1 liter sunflower oil (for frying)

For the doughnut topping:
50 grams melted white chocolate 

1. Pour the cookies into a ziplock bag, fasten, and bash into crumbs using a rolling pin.
2. Pour half of the cookie crumbs into a bowl and mix with the cream cheese. Set aside.
3. Prepare the doughnut mixture by combining the flour, sugar, baking powder, and salt in a bowl. Make a well in the middle of the dry ingredients.
4. Add the milk, melted butter, and sunflower oil to a cup or jug, then pour into the bowl of dry ingredients. 
5. Mix together with a fork until a dough is formed. Start rolling the dough into golf ball-size balls and then flatten using your thumb. 
6. Spoon in a teaspoon of the cream cheese mixture and a square of chocolate. Close the dough with your hands, pinching the seams if necessary, and roll into a ball. 
7. Heat up the liter of sunflower oil in a pan until it reaches 375°F (190.5°C). 
8. Deep-fry the doughnut balls for about 4-5 minutes, until golden brown. Then leave donuts to drain and cool on a wiring rack or paper towel.
9. Drizzle over the melted white chocolate and remaining half of the cookie crumbs. 
10. Enjoy!

Double Chocolate and Fruit Breakfast Pastry

Serves 4-8

1 sheet of ready-made puff pastry 
4 tablespoons chocolate spread
2 tablespoons grated chocolate
1 banana
4 strawberries
1 tablespoon flaked almonds 
1 egg yolk
Melted dark chocolate and icing sugar, to serve

1. Roll out the sheet of puff pastry. Using a sharp knife, cut in half diagonally and then again horizontally to make 4 squares. Then cut each square diagonally to make 8 triangles.
2. Layer the triangles on a lined baking tray to make a star shape. 
3. In each triangle, spread on the chocolate spread (about 1/2 tablespoon per triangle will be enough).
4. Then, in the middle, scatter on the grated chocolate, banana, strawberries, and flaked almonds in a circle shape. 
5. Fold over the triangles to meet in the middle. Glaze with some egg wash and bake in the oven at 180°C for 25 minutes. 
6. Cut out each triangle to make a serving. Drizzle on some dark melted chocolate, icing sugar or with leftover strawberries and banana!
7. Enjoy!

Raspberry Ripple Cheesecake

300 g digestive biscuits
125 g unsalted butter, melted
500 g cream cheese
1 387 g can condensed milk
1 teaspoon vanilla extract
300 g raspberries
30 g caster sugar
100 mL water

1) For the crust, whirl biscuits and melted butter in a food processor until a chunky crumb develops. Then dump the buttery cookie crumble into a springform pan, spreading the mixture evenly over the bottom and pushing it up against the edges so a nice crust develops.
2) For the ripple, combine raspberries, sugar, and water in a pot over medium heat. Bring the mixture to a steady simmer, and let it bubble for 20-40 minutes, stirring occasionally, until the raspberries break down and it thickens into a cohesive sauce.
3) For the filling, whisk together cream cheese and condensed milk, adding the extract along the way. Whisk until the ingredients are combined and the mixture is smooth. Pour the filling over the crust, spreading it evenly. Then add several dabs of the raspberry mixture on top. Run a couple of toothpicks or a skewer through the filling, from raspberry dab to raspberry dab, creating swirls throughout.

Refrigerate for at least 3 hours. And enjoy!

Custard Cream Truffles

200g Custard Creams
75g Cream Cheese
100g milk chocolate (melted)

Blend up all of the biscuits until they resemble bread crumbs, save 1/4 (about 50g) for later.

Add the cream cheese and blend again for another 30 seconds or so until everything is combined but not a dough

Form the mixture into about 8 little balls using your hands and refrigerate on baking paper for 1 hour

Break the chocolate into small squares and melt it. This can be done in the microwave by heating on full for 30 seconds at a time and stirring, repeating this process until creamy

Coat the custard cream balls with the chocolate and then with the leftover blended biscuits. 

Chill for another 30 minutes and enjoy!

Easy Chocolate and Raspberry Tarts

Servings: 12

Biscuit Crust
300 grams chocolate biscuits
100 grams butter, melted

300 millilitres double cream
300 grams chocolate

White chocolate, to drizzle
Dark chocolate, to drizzle
Icing sugar

1. Using a food processor or rolling pin, blitz the chocolate biscuits into fine crumbs. 
2. Mix in the melted butter.
3. Divide the biscuit crumbs in 12 cases of a muffin tin and freeze for 10 minutes, until solid.
4. Prepare the filling by gently heating the double cream over a low-medium heat. 
5. Once hot, throw in the chocolate and allow the heat of the cream to melt it. Whisk together until completely smooth and pour into the biscuit bases.
6. Garnish with the raspberries.
7. Chill in the fridge for 2-3 hours, until set.
8. Drizzle over the white and dark chocolate and sieve over the icing sugar.
9. Enjoy!

Shortbread Jam Squares

Makes: 9

125 grams butter
50 grams caster sugar
1 egg
2 tablespoons oil
1 teaspoon vanilla extract
350 grams plain flour
2 teaspoons baking powder
400 grams blackcurrant jam

Icing sugar, for dusting

1. Preheat the oven to 180˚C (350˚F).
2. In a bowl, whisk together the butter and sugar until combined.
3. Whisk in the egg, oil, and vanilla extract.
4. Mix in the baking powder and 250 grams of the flour with a spoon until combined.
5. Bring the mixture together using your hands to make a dough.
6. Spray a 9 inch/25 centimeter square baking tray with cooking oil.
7. Spread out half of the dough on the tray.
8. Spread the blackcurrant jam on top.
9. With the remaining dough, mix in the remaining 100 grams flour and rub with your fingers to make a crumb like texture.
10. Sprinkle the crumbs on top of the jam.
11. Bake for 20 minutes, until golden brown on top.
12. Leave to cool for around 20 minutes, the jam will be hot! 
13. Sieve icing sugar on top.
14. Cut into squares.
15. Enjoy!

Chocolate Ripple Cheesecake

for 8 servings

24 chocolate sandwich cookie
4 tablespoons unsalted butter, melted
8 oz cream cheese, 4 packages
¾ cup sugar
1 teaspoon vanilla extract
4 cups heavy cream
1 ½ tablespoons gelatin powder
2 cups semi sweet chocolate, melted, divided

  1. Place cookies into a ziplock bag and crush using a rolling pin until fine crumbs form.
  2. Pour cookie crumbs into a bowl with melted butter and mix until well combined.
  3. Pour crust mixture into a 9-inch (23 cm) springform cake pan. Use a measuring up to press the cookies to form an even base. Cover and chill in the refrigerator for at least 4 hours.
  4. In a large bowl, whisk together cream cheese, sugar and vanilla until smooth.
  5. Heat the heavy cream until hot, then add the gelatin and let it rest for 1 minute.
  6. Slowly whisk in the heavy cream into the cream cheese until smooth.
  7. Working quickly, divide the cheesecake batter in 4 bowls with 3 cups in one bowl, 2 cups in a second, 2½ cups in the third, and 1 cup in the fourth.
  8. In the second bowl, whisk in 1 tablespoon of melted chocolate. In the third bowl, whisk in 3 tablespoons of melted chocolate, and in the fourth bowl, whisk in 2 tablespoons of chocolate. Each bowl should vary in color from one another.
  9. To assemble the cheesecake, slowly pour the contents of bowl 1 into the center of the pan. Once batter has spread repeat with the remaining bowls in numerical order. If your bowls have sat out too long, and aren't liquidy, microwave for 30 seconds before pouring.
  10. Cover the top of the pan tightly with plastic wrap and chill for 4 hours or overnight in the fridge before serving.
  11. Enjoy!

Chocolate Banoffee Biscuit Balls

1 400g Package Digestives - or substitute Graham Crackers 
1 Banana
1 Can Dulce De Leche/Toffee*
Chocolate for coating

*”Toffee”/Dulce De Leche can be purchase already prepared - or can be made at home through a process of heating Sweetened Condensed Milk - Recipes/instructions can be found online. 

Crush Digestive Biscuits in a large plastic bag. Pour into a large bowl and add Banana and about half the can of Dulce De Leche. Use a fork to mash and incorporate the banana and toffee into the biscuit crumbs. Add additional Toffee as needed - just enough to coat all the biscuit crumbs without it becoming too sticky. 

Form the mixture into 1 inch balls and freeze for 15 minutes until firm. 

Microwave chocolate for 60 Seconds - stopping after 30 seconds to check and stir. 

Remove balls from freezer and dip into the melted chocolate. Set on wax paper and sprinkle with additional biscuit crumbs (optional). Allow chocolate coating to harden (chill in fridge to speed up this process) and drizzle with additional toffee just before serving. Enjoy!


Homemade Ferrero Rocher-Inspired Balls

14 malted milk biscuits
25g rice krispies
200g Nutella
200g milk cooking chocolate
25g butter

Blend up the malted milk biscuits and put them into a big mixing bowl. Fold in the Rice Krispies and the Nutella. Take a big pinch of the mixture and roll into balls using your hands. Place the shaped mixture on to some baking paper and chill for 1 hour. Break up the chocolate and microwave it for 30 seconds, then stir. microwave for another 30 seconds stirring again, add the butter and stir until you have a smooth mixture. Dip the Nutella balls into the chocolate coating them generously and place back on to the baking paper. Chill for a further 30 minutes to 1 hour.

Mango Lime Cheesecake

Servings: 8-10

8 digestive biscuits 
1 tablespoon sugar 
50 grams butter 

3 large mangos or 6 small yellow mangos, peeled & diced 
900 grams cream cheese, at room temperature 
225 grams, plus 2 tablespoons sugar
3 large eggs, at room temperature
2 egg yolks, at room temperature
Zest and juice of 2 limes
250 milliliters sour cream

Preheat your oven to 190°C (375°F).
Place biscuits into a ziplock bag and crush using a rolling pin until crumbled. 
Pour crumbs into a bowl, along with sugar and melted butter and mix until well combined. 
Pour crust mix into a 9-inch springform cake pan. Use a measuring up to press into the base and partially up the sides. Bake for 8-10 minutes, until lightly golden. Set aside to cool. 
Using a blender, puree mangos until smooth. Set aside. 
In a large bowl, whisk together cream cheese and sugar until smooth. 
Add the eggs, 500 milliliters mango puree, and lime zest, whisking until combined. 
Pour cheesecake filling into cooled crust. Lower oven to 160°C (325°F) bake for 1 hour. 
Remove cheesecake from oven and allow to rest for 15 minutes. Centre will still by jiggly. Increase temperature to 190°C (375°F). 
In a small bowl, combine sour cream, 1 tablespoon sugar, and lime juice. Spread the sweetened sour cream on top of the cheesecake. 
Use remaining mango puree to decorate the top. Create your own pattern of dots, using a toothpick to swirl the pattern. 
Return cheesecake to the oven and bake for an additional 20 minutes. Turn the oven off and allow the cheesecake to cool inside with the oven door cracked for 1 hour. 
Cover the top of the pan with clingfilm and chill overnight in the fridge before serving. Enjoy!

Mini Cinnamon Doughnuts (Sātā Andagī Inspired)


for 20 doughnuts
50 g (¼ cup) caster sugar
50 g (¼ cup) brown sugar
2 egg
2 tablespoons butter, melted
200 g (1 ¾ cups) flour
30 g (¼ cup) soybean flour
½ teaspoon baking powder
1 L (1 qt) oil, for frying
70 g (⅓ cup) sugar
2 teaspoons ground cinnamon
1 tablespoon brown sugar syrup, for coating

  1. In a large mixing bowl, beat the sugars and eggs together until smooth.
  2. Add in the melted butter and whisk until smooth.
  3. Sift in the flour, soybean flour and baking powder and mix together.
  4. Rest the dough for 30 minutes.
  5. Roll the dough into ping pong sized balls using your hands.
  6. In a deep saucepan, heat the oil to 190°C (370°F).
  7. Using a slotted spoon, carefully fry the balls in small batches.
  8. Transfer the doughnuts to a paper towel-lined plate.
  9. Prepare the cinnamon sugar by mixing the sugar and ground cinnamon together.
  10. Roll the doughnuts in the cinnamon sugar.
  11. Drizzle some brown sugar syrup on top.
  12. Enjoy!


Marshmallow Crispy Doughnuts

Servings: 6 large doughnuts

30g butter (plus a bit more for greasing)
200g mini marshmallows
120g Rice Krispies

Toppings (optional but recommended):
Milk, dark, and white chocolate
Assorted sprinkles
Pink food colouring
A few tablespoons of cooking oil (to help thin out the chocolate)

1. Melt butter over a low heat then add the marshmallows. Cook until melted, stirring occasionally
2. Pour marshmallow mixture over the rice cereal in a large bowl and stir to combine
3. Allow the mixture to cool, then butter your hands. Grab a handful of the mixture, shape into a ball then make a hole through the centre with your thumbs. Form into a ring doughnut shape
4. Melt chocolate, then add some food colouring if using. If the chocolate seizes up, stir in one tablespoon of oil to make it thin again
5. Dip the doughnut into the chocolate then cover with sprinkles (experiment with different flavours/colours here - We also drizzled chocolate over the top)
6. Set in the fridge for 30 minutes
7. Enjoy!