After Dinner Mint Truffles



A friend of mine gave me this recipe, haven’t tried them yet but can wait until i do.

After Dinner Mint Truffles

Makes 25


230g packet of sponge cake- coarsely chopped

60g nestle aero peppermint choc- coarsely chopped to be melted

1T Kahlua

35g nestle aero peppermint choc- coarsely chopped

187.5g packet dark choc melts

Extra peppermint choc, finely crushed to decorate



1) Process cake in food processor until becomes fine crumbs.

2) Place aero peppermint choc in a heated bowl over a saucepan half filled with simmering water (make sure bowl doesn’t touch the water). Stir with a metal spoon until choc melts and is smooth.

3) Add the melted aero choc, coarsely chopped peppermint choc and Kahlua to the cake crumbs. Process until well combined.

4) Line a tray with non-stick baking paper. Roll 2t of the mixture into balls and place on the tray. Place in the fridge for 30mins. Meanwhile, melt the dark choc, stirring with a metal spoon until it is smooth.

5) Dip the truffles in the melted choc to coat, remove excess choc and place on a lined tray.

6) Top each truffle with some of the extra peppermint crisp and set aside until set.

Macadamia, Apricot and White Chocolate Truffles


A friend of mine chelsea gave me this recipe, yet to make them but they sound yummy !!


Macadamia, Apricot and White Chocolate Truffles

Makes 25


¼ C chopped dried apricots

1T brandy (or brandy essence)

150g White choc melts

15g Butter

¼ C sweetened condensed milk

30g chopped macadamia nuts

¼ C coconut

125g White choc melts (extra, melted)

25 Dark choc melts (melted)



1)      Combine apricots and brandy- stand for 30mins

2)      Combine white melts and butter in pan and stir over a low heat until melted. Combine condensed milk, nuts and apricot mixture in bowl, add to choc mixture and stir well- refrigerate for one hour.

3)      Roll out heaped teaspoons of mixture into balls, coat in coconut and refrigerate for 30mins.

4)      Coat balls in extra white melts, and refrigerate until set. Drizzle with dark choc melts and allow to set. Store in the fridge.


Ginger Cream Truffles


A friend of mine chelsea gave me this recipe …yet to make them but they sounds super yummy

Ginger Cream Truffles

Makes 20


½ packet (10) ginger nuts

150g cream cheese

½ C icing sugar

1t ground ginger

½ C crystallized ginger (chopped)

1 x 375g packet dark choc melts



1)      Place ginger nuts in food processor and run machine to reduce them to crumbs. Add cream cheese, icing sugar and ground ginger, mix until well combined. Pulsed in crystalized ginger.

2)      Roll the mixture into little balls size of large cherries and place on a tray lined with baking paper.

3)      Chill in the freezer for at least an hour.

4)      Melt the dark choc melts. Using a dipping fork, plunge the truffles in the melted choc. Shake off excess choc and carefully tip out onto a clean sheet of baking paper.

5)      Decorate with a drizzle of melted white choc on top if desired.

6)      Store in a cool place, not in the fridge (This is what the recipe says, I always kept them in the fridge!). 

Best buttermilk pancakes



Best buttermilk pancakes



  • Total time

    15 minutes

  • Servings


  • Courses


Ready in 15 minutes, serves 4 to 6.

These are so good they should be banned! It’s the sour cream that makes them extra special – you can remove if desired and they still work well.

  • 2 cups flour
  • 2 tbsp sugar
  • ½ tsp salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 2 cups buttermilk
  • 100g lite sour cream
  • 2 large eggs
  • 3 tbsp butter, melted and cooled slightly
  • 1 tsp grated lemon zest
  • 2 tsp vegetable oil

1. Adjust oven rack to middle position and heat oven to 100ºC. Spray wire rack set inside baking sheet with nonstick cooking spray. Place in oven.

2. Whisk flour, sugar, salt, baking powder and baking soda together in medium bowl.

3. In a second medium bowl, whisk together buttermilk, sour cream, eggs, melted butter and lemon zest.

4. Make a well in centre of dry ingredients and pour in wet ingredients. Gently stir until combined (batter should remain lumpy with a few streaks of flour). Do not over-mix. Allow batter to sit for 10 minutes before cooking.

5. Heat 1 tsp oil in a 30cm nonstick pan over medium heat until simmering. Using paper towels, carefully wipe out oil, leaving thin film of oil on the bottom and sides of pan. Using a ¼ cup measure, portion batter into pan in 4 places. Cook until edges are set and the first side is golden brown and bubbles on surface are beginning to break. Using a thin, wide spatula, flip pancake and continue to cook until second side is golden brown – about 2 minutes longer.

6. Serve pancakes immediately, or transfer to wire rack in preheated oven. Repeat with remaining batter, using oil as necessary.

Cook’s tip:
Serve with grilled bacon, fresh slices of banana and maple syrup on top. Experts say heating the maple syrup slightly improves the whole experience. Most importantly, get real maple syrup for these super pancakes.

Fresh mango and vanilla cake…..yummy


Fresh mango and vanilla cake


  • Meal Type


  • Courses


Ready in 1 hour and 20 minutes, makes 1 x 20cm cake.

If you’ve never baked a cake, this is a great “no fail” recipe to start your baking career with.

Apart from slicing the mango, all the remaining ingredients are stirred together in a bowl for 10 to 20 seconds and that’s it!

  • 1 firm ripe mango
  • 3/4 cup caster sugar
  • 2 eggs, lightly beaten
  • 125g buttermilk or natural yogurt
  • 125ml sunflower oil
  • 1/2 cup desiccated coconut
  • 1-2 tsp vanilla paste
  • 1 1/2 cups flour
  • 2 tsp baking powder
  • 2 tbsp icing sugar, sifted
  • Serve with lightly sweetened whipped cream and finely grated lime zest

1. Use a 20cm cake tin. Grease the tin and line the base with baking paper. Preheat the oven to 180ºC.

2. Peel the mango. Cut the flesh away from the stone and discard. Thinly slice the fruit and arrange over the bottom of the cake tin.

3. Place the sugar, eggs, buttermilk or yoghurt, oil, coconut and vanilla in a  large bowl and stir until smooth and mixed thoroughly. Sift in the flour and baking powder and fold into the mixture.

4. Spoon the mixture over the mango and smooth the top. Bake for 45 to 50 minutes or until golden brown and firm to the touch. Leave the cake in the tin for15 minutes, then turn out onto the rack of a grill tray, mango-side up. Peel off the baking paper. Preheat grill.

5. Dust the cake thickly with icing sugar and place under the hot grill for 3 to 4 minutes or until the sugar has mostly melted. Leave to cool on the rack.

6. Transfer the cake to a plate and serve with lightly sweetened whipped cream and a little finely grated lime zest. Any leftover cake can be covered with cling film and kept in the cake tin for up to 2 to 3 days.

Cook’s tip:
For the best flavour, we used Equagold vanilla paste from the supermarket.

Chocolate fudge muffins with berries


Delicious, made them this avo , AMAZING ! i went from having a flat stomach this morning to looking 6 months pregnant ! they are that good , Recipe from amazing cup cake and muffins book i got from my mother inlaw by Ann Nicol , But i changed it a little

125 gm butter

125 caster sugar

2 eggs

25g cocoa powder

175g flour

2 tsp baking powder

50 g chocolate chips or i use cooking chocolate chopped up into chunks

preheat over to 200 degrees, place 10 large muffin liners in muffin trays, I have an amazing electric cake mixer so i

place sugar, butter and eggs into the bowl and creamed, then shifted in dry ingredients (except chocolate ) beating for 2 minutes

then folded in chocolate and spooned into muffin liners, place a few berries any kind on top and placed into oven,

I at this stage turned down oven to 180, and baked for 20 minutes. Yummy


Cook O’clock !!


I love baking! and its that time again!