Archive for the ‘desserts’ Category

It’s fall!


That beautiful yellow and orange and red and golden time of the year.


There are trees like this one to marvel at!


Us with a yellow tree


And pretty leaves that look like magic.


Bright leaves


It feels orange everywhere you go, and I love it.


Fall leaves with shoes


Fall is also the time of pumpkin spice everything. Seriously, read this article to see what I mean.


Pumpkin pie though – that’s a classic.


Pumpkin pie 1


I added pumpkin spice chocolate chips to make it extra pumpkin-y!


Pumpkin pie 3


Creamy pumpkin filling flavoured with warm spices and baked in a graham crust until golden and slightly wobbly and perfect.


Pumpkin pie 4


A slice of warm pumpkin pie is probably the food equivalent of fall.


So here’s the fastest and easiest way to make some and get that pumpkin-spicy goodness in your mouth :D

Pumpkin Pie


Recipe adapted from: Libby’s


Prep time: 20 mins
Cook time: 65 mins, plus cooling
Serves: 8




Pumpkin pie 2


1 can/15oz pumpkin puree
170g/3/4 cup brown sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground cloves
2 eggs
1 can/12 fl oz evaporated milk
140g/5oz pumpkin spice chocolate chips
1 9-inch graham pie crust
whipped cream, to serve (optional)




1. Preheat the oven to 220ºC/425ºF. In a large saucepan over medium heat, heat the pumpkin puree with the sugar, cinnamon, salt, ginger and cloves. Mix well until the sugar melts completely and the spices are incorporated in the puree. Remove from the heat and cool.
2. Crack the eggs into the cooled puree, add the evaporated milk and mix well to combine until you have a smooth filling.
3. Scatter the chocolate chips over the pie crust and then pour in the filling. Bake at 220ºC/425ºF for 15 minutes and then reduce the heat to 180ºC/350ºF and bake for another 50 minutes. Cool for 2 hours before serving with whipped cream.


Pumpkin pie 5


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What’s up guys?


It’s been a busy few weeks here – summer is over and fall is upon us!


I’m looking forward to the slightly cooler weather, boots, and pumpkin spice everything!


We’ve been soaking up the last bit of the summer with friends.


Friends 1


Some of whom have the cutest babies.


Friends 2


Oh, also we decorated our living room.


Home before and after


Not bad, right? We’re doing OK at this “adult” thing?


What didn’t look very nice on my kitchen counter was this.


Black banana


I had also just bought a beautiful new loaf dish so it was a no brainer really, that I was going to make Banana bread!


Loaf dish


This Banana bread is crazy moist and delicious and it will make your home smell amazing.


Banana bread 1


I know walnuts are the usual choice of nuts for Banana bread, but try this recipe with pecans, won’t you? They aren’t as bitter, and become sorta chewy and so yummy after baking with the banana-y batter.




I love recipes where you essentially dump all the ingredients into a bowl, mix and bake. This is one of those! I told ya it was super easy! :D


Super easy Banana Bread


Recipe adapted from: Food.com


Prep time: 20 mins
Cook time: 80 mins
Serves: 10




4 over-ripe bananas, skins removed
2 eggs
340g/1 and 1/2 cup caster sugar
120ml/half cup vegetable oil, plus extra for greasing
60ml/quarter cup milk
1 tsp vanilla extract or paste
100g/1 cup pecans (roughly chopped)
200g/1 and 3/4 cup flour
1 tsp baking soda



1. Preheat the oven to 160ºC/325ºF and grease a loaf dish. In a large mixing bowl, mix together the bananas, eggs, sugar, oil, milk, vanilla extract, and pecans.
2. Sift in the flour and baking soda. Mix together until everything is well combined.
3. Pour into the loaf dish and bake for 80 minutes. Remove and allow to cool, before cutting into slices to serve.


Banana bread 2


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If you watch MasterChef Australia, you’ve heard about the notoriously hard-to-get-perfect dessert called Panna Cotta. (BTW, if you do watch MasterChef, read this) :P


It’s a thing of beauty. Usually pearly white, with a slight wobble, and silken smooth when your spoon cuts through it.


Panna Cotta is essentially cooked cream that’s set in a mould with gelatin. You could sweeten it with sugar or honey, and add any other flavors you want. Most often, it’s served with some sort of fruit compote or purée.


I’ve made a Coconut milk Panna Cotta before, but I never un-moulded it for fear of it falling apart.


So I decided to be brave and make a simple Panna Cotta I could un-mould and serve in all its wobbly, white glory.

Panna Cotta 1

I experimented with different amounts of gelatin and made it a few times until I got the texture absolutely right.


I also played around with a few fruit flavors and textures.

Panna Cotta 2

This is the perfect summer dessert – it’s delicate and cold, and can be eaten within 4 hours of putting it in the fridge to set.


My recipe makes exactly 2 serves, but feel free to double/triple.


Make this for someone special today – and watch them smile as you bring out the perfect wobble :)

Panna Cotta 3

Panna Cotta


Prep time: 5 mins
Cook time: 6 mins, plus 4+ hours setting
Serves: 2




120 ml (1/2 cup) whole milk
1 tbsp unflavored gelatin
180 ml (3/4 cup) full cream
3 tbsp caster sugar
1 tsp vanilla extract
fruit compote or purée of your choice (optional)




1. Pour the milk into a pan and sprinkle the gelatin over. Let it sit for 5 minutes.
2. Place the pan over a medium heat and stir gently and continuously until the gelatin dissolves (about 3 minutes) but make sure it doesn’t boil. Now add the cream and sugar and stir until the sugar dissolves (another 3 minutes).
3. Remove from the heat and stir in the vanilla extract. Pour into 2 custard cups and place in the fridge for at least 4 hours to set (more is okay, but not less.)
4. To un-mould, run a knife around the edge of the cup and then dip it into a pan of boiling water for a few seconds. Immediately turn over onto the serving plate and tap to release the Panna Cotta. You may need to repeat the dip a few times, but it will un-mould eventually. I promise!
Note: For a fresh cherry sauce, un-pit and chop up a handful of cherries and place in a bowl with a tablespoon of sugar and a dash of rum or whisky, mixing well. Leave for an hour and then serve. For a peach or mango purée, blend the flesh of the fruit with a tablespoon of sugar and a tablespoon of cream and serve. Use any fruits or sauces – the plain Panna Cotta takes on any flavor really well :)

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Food cravings are like wizards.


They appear out of nowhere (POOF!) and swirl a wand about (WHOOSH!) and say to you – You need a gooey, dark chocolate cake in your life.


It looks like this, the wizard says. Exactly like this.

Chocolate lava cake 3

You have to make one this very minute, the wizard says. No, I don’t care that it’s 11 pm and you’re in your pyjamas. You want this NOW.


All that’s left to do is give into the wizard’s command. He looks like Gandalf okay? Can you say no that face?


So I put together this gooey, delicious dark chocolate batter and pop it in the oven.

Chocolate lava cake 1

Look how you can tell the centre is still soft underneath once its ready? 😍

Chocolate lava cake 2

This lava cake has to be eaten the second it comes out of the oven. When you cut into it and see the warm and intensely chocolate-ty centre ooze out, you will know everything is right with the world.

Chocolate lava cake 5

The wizard knows my soul.


Chocolate Lava Cake for two


Recipe adapted from: Buzzfeed’s Christine Byrne


Prep time: 12 mins
Cook time: 11 mins, plus cooling
Serves: 2




2 tbsp butter (unsalted and at room temperature), plus a bit more to grease the ramekins
2 tbsp caster sugar, plus a bit more for the ramekins
115 g dark chocolate chips
2 eggs
2 tbsp flour, sifted
pinch of salt
a couple drops of vanilla extract
icing sugar to dust (optional)




1. Preheat the oven to 200º C. Grease two small ramekins with butter and then scatter some caster sugar into each bowl, turning the ramekin around as you do, so that the base and sides are well covered. Tip the ramekin over once done, and throw away any sugar that falls out.
2. Place the chocolate chips in a small bowl and microwave in 2-3 bursts of 30 seconds each, stirring well between each burst, until completely melted.
3. Cut the butter into small pieces and place in a mixing bowl with the sugar. Cream into a paste using an electric mixer and then add the eggs. Whisk for a minute until everything combines, then add the flour, salt, and vanilla extract and whisk again until well combined.
4. Using a spatula, fold about a third of the melted chocolate into the batter. Slowly add the rest of the chocolate and keep folding until you have a uniform and smooth batter. Pour into the prepared ramekins and place on a baking tray. Bake for about 11 minutes, or until the edges of the cake begin to come away from the ramekins. Leave to rest on the counter for about 5 minutes and then flip onto serving plates. Dust with icing sugar to decorate if you wish, and serve immediately.

Chocolate lava cake 4

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Key Lime Pie

Summer has arrived, and she brings with her many wonderful things. (Bless her sunshiny soul.)


She brings afternoons spent in beautiful parks, filled with happy people marvelling at the golden light and bright skies.


Prospect park


She brings walks with adorable dogs who tire very quickly and then plonk themselves down in the middle in the road, leaving you wondering what you should do. (I thought it best to take a photograph as you can see. I have the BEST ideas.)


Dog walking


She brings happy outdoor birthday parties with tiny beings and ice-cream cake.


Outdorr birthday


She brings lazy brunches, funny conversations, many iced drinks and big smiles.




And she brings an appreciation for just how beautiful everything around us really is.


Prospect park lake


Did I mention she also brings some fabulous pie?


Key lime pie, to be specific!


Key lime 1


If summer was a pie, this would be it.

Sweet, but tart.
Light, yet indulgent.
Crumbly and smooth.

This dessert is summer in a tart tin.


Key lime 2


Super easy to make, and requiring only a few ingredients, make this today and welcome Lady Summer.


She doesn’t stay long (at least for me) so I want to impress :)


Here’s how you do it.


Key Lime Pie


Recipe adapted from: Pioneer Woman


Prep time: 10 mins
Cook time: 20 mins, plus cooling and setting time
Serves: 8




200 g Graham crackers, crushed into small pieces
75 g caster sugar
75 g unsalted butter, melted
1 tbsp lime zest, plus more to garnish
120 ml lime juice
2 egg yolks
1 tin (approx 400 ml) sweet condensed milk
Key lime 4




1. Preheat the oven to 180º C. Mix the cracker crumbs, sugar, and butter together until well combined. Press the mixture into the base of a 13-inch rectangular tart tin with a removable bottom. Bake for 5 minutes and then leave to cool on a wire rack.
2. Mix the lime zest, lime juice, and egg yolks with an electric whisk. Add the condensed milk and mix at a high speed until creamy and smooth. Pour this mixture into the cooled crust and bake for 15 minutes.
3. Remove from the oven, garnish with zest, and leave to cool. Once cool, refrigerate for about 2 hours, before gently removing from the tart tin and slicing to serve.


Key lime 5


Enjoy the warmth and light and shorts weather while it lasts. Happy Summer guys! <3


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Hello! No, I’m not dead. I haven’t been abducted. Aliens haven’t beamed me back to my home planet. Yet.

Something did happen to me though, that will adequately explain my long absence.

Something rather exciting.

It involved beautiful red and white flowers.

Red and white flowers

A Cathedral in all its finery.

Cathedral in its finery

Friends from near and far.

Friends from near and far

All looking utterly fabulous.

Friends from near and far 2

A night of crazy dancing.

Night of crazy dancing

A puppy that didn’t let me go.


My best girls all dressed up and gorgeous.

My best girls

A brother who killed the dance floor.


A mother who held on tight when I needed her the most.


A father who lit up the room with his smile.


Some babies who looked cute enough to eat.

Babies 1

Like seriously, look at this one!

Baby 2

A magical, magical mini cupcake tower.

Cupcake tower

An adorable vintage car.

Vintage car

A sermon no one will easily forget.


A choir that moved us to tears.


Old friends.

Old friends

And new.

New friends

A walk to remember.


And this wonderful man.


Have you guessed yet?

I got married! :D

Got married 1

Got married 2

It’s been such an incredible experience, such an amazing time and everyone involved just made it the most memorable event ever for us.


Does that adequately explain my absence?

Okay okay congratulations and all that, but where are the cupcakes we came here for, I hear you ask.

Here they are!


I made these sinful, boozy Amarula cupcakes with adorable sugar moustaches adorning them :)


Why moustaches?

Because they’re dedicated to my husband who is rockin’ a pretty marvellous beard right now :)

Screen Shot 2015-02-17 at 9.14.37 pm

The cakes aren’t too sweet, but have a hint of the creamy Amarula, while the buttercream frosting is loaded with the stuff so you can really taste the delicious South African liqueur.


For those who aren’t familiar, Amarula is cream liqueur made from the fruit of the African Marula tree, which incidentally elephants love to eat (how cute!) and it’s similar in taste and texture to the more well-known Baileys Irish Cream.

Here’s how to make them :)

Amarula cupcakes

Prep time: 10 mins
Cook time: 12 mins
Makes: 6


60 g flour, sifted
60 g ground sugar, sifted
1 tsp baking powder
60 g butter, melted and cooled
1 tsp vanilla extract
1 egg, beaten
2 tbsp warm milk
4-5 tbsp Amarula cream
sugar decorations (optional)

For the Amarula frosting

60 g butter, softened
100 g icing sugar, sifted (plus more if needed)
5-6 tbsp Amarula cream (depending on consistency desired)


1. Preheat the oven to 180º C and line a 6-hole cupcake tray with paper liners. In a bowl, mix the flour, sugar and baking powder together. Add the butter, vanilla extract, egg, milk and mix well until you have a smooth batter. Stir in the Amarula cream and mix throughly. Spoon into the cupcake liners.
2. Bake for 10-12 minutes, then remove and cool on a wire rack.
3. For the frosting, mix the ingredients together, adding the Amarula a little at a time until you have a fluffy frosting. Add more icing sugar to thicken if needed.
4. Pipe or cover the cooled cupcakes with frosting and top with a sugar decoration if you like.


Thank you dear readers, for staying. I am back now. And I’m not leaving.

Mrs Culinarystorm

PS- All the professional wedding pictures were taken by Kuntal and Nat. Check them out – they’re pretty awesome :)

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When was the last time you had a real, face-to-face, no holds barred conversation with someone?

One where you’d completely lost track of time?

One where you could keep going for hours and feel the lightness of only minutes having passed you by?

One where the next morning, when you try to remember what you spoke about through the night, all you can recall is a warm feeling.


It’s a magnificent thing – being able to talk about just anything with someone in a fearless, honest and crazy way.

Knowing that nothing you could possibly say would ever result in judgement. That exquisite feeling of being bound by nothing – just indulging in an unrestrained spilling of words.

Swimming in and out of a million different ideas and stories with someone.

Being wrapped up in their lives and minds for a moment, and letting them step into yours.

It’s so beautifully detailed and intricate in some ways, and yet so simple at the same time.

Throw a slice of cheesecake like this one into the mix and you will probably make a friend for life.


A spoonful of this fluffy cheesecake will make you feel like you’re eating a piece of light yellow cloud.


Using just 3 ingredients also makes this a super simple dessert to put together without having to run to the store.

There is something about its delicate, pale yellow, billowy surface that just relaxes me. Do you feel the same? :)


3-ingredient Japanese Cheesecake

Recipe from: Happy Home Baking

Prep time: 20 mins
Cook time: 30 mins, plus cooling
Serves: 6-8


120 g white chocolate, broken into pieces (I used Meji – a Japanese brand)
120 g cream cheese, softened
3 eggs, separated
sprinkles (optional)



1. Line the base of a 7-inch round cake tin with parchment paper and grease thoroughly. (I used brown paper parchment.)
2. Place the white chocolate pieces in a double boiler, and stir until melted and smooth. Add the cream cheese and mix until incorporated. Remove from the heat and mix in the egg yolks.


3. In another bowl, whip the egg whites until stiff and then very gently fold into the chocolate-cream cheese mixture.


4. Pour the mixture into the cake tin and place on a baking tray. Fill the tray with some hot water – it can come upto half the side of the cake tin. Bake at 170º C for 15 minutes and then reduce the temperature to 160º C for another 15 minutes. Then turn off the oven and leave the cheesecake inside for a final 15 minutes. Let the cheesecake cool completely before removing from the tin. Cut into slices and top with sprinkles if desired.


Simple is always best. Now grab a friend, make some cheesecake, crack open a bottle of wine and let the words flow :)

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