Browsing Tag:

Sweet

In Asian Treats, Dessert, Recipe on
October 5, 2018

Pearl Milk Tea Soufflé Pancakes

The pearl milk tea dessert craze has hit Asia hard, with crazy pearl studded desserts popping up all over my Instagram feed. I’m talking Pearl milk tea cakes, pancakes, crepes…. just absolutely anything you could think of really!

Japanese Souffle Pancakes with Milk Tea Cream and Homemade Pearls Boba

And with the rising popularity of milk teas (just look at all the newly opened drink joints!) I’m sure it’ll come to Sydney some time. But rather than waiting around for some café to get onto it, I thought I’d whip up a batch of these pancakes myself for brunch. Read more

In Dessert, Recipe on
July 10, 2018

Healthier IKEA Chocolate Oat Balls

If you’ve been reading this blog over the past couple of months, you’ll probably notice that I’ve been really into recreating things that I’ve tried (or in some cases haven’t even tried). So given how much I enjoy the IKEA Chocolate Oat Balls, it was only a matter of time before I had to recreate this one in my own kitchen!

If you haven’t tried the IKEA Chocolate Oat Balls before, you need to get yourself to your nearest IKEA and buy a pack! It’s essentially a rolled chocolate truffle, but better. Packed with coconut and oats for substance and a strong hit of coffee for that extra kick, what’s not to love?


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In Cookies and Bars, Dessert, Recipe on
March 30, 2018

Nanaimo Bars

As we’re nearing Easter, I’m feeling in the mood for more sweet treats. If you follow me on Instagram and have noticed the recent increase in dessert photos, that’s the reason why. All in moderation of course! Which is why slices like these Canadian Nanaimo Bars are great- particularly for sharing!

Nanaimo Bars

I first had a taste of these delicious bars from a Canadian colleague a couple of years ago. It is essentially a coconutty chocolate biscuit base, topped with a creamy custard buttercream and then a layer of smooth chocolate ganache. And it’s not hard to see why it was a hit within our office!

They don’t get much press here in Sydney, but in Canada Nanaimo Bars are a very classic Canadian dessert. There’s even a Nanaimo Bar trail for those who are keen on trying all the different varieties! If I ever do find myself in Canada, I’d love to try the real deal, but in the meantime, it is simple enough for me to make at home too. The base recipe uses biscuit crumbs, so when I made a batch of cookies and wasn’t happy with the texture, this was the perfect excuse to blitz them into crumbs and make something even better!

Nanaimo Bars
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In Dessert, Recipe on
June 3, 2016

Flower Pot Dessert : Chocolate Biscuit Pudding

 

Chocolate Biscuit Pudding Recipe

100g chocolate chips
80g butter, at room temperature
1 egg
70g Marie Biscuits (I used half a packet)
1/4 cup sugar
1/2 cup whipping cream
1/2 cup milk
1/2 cup almonds
2 tsp instant coffee (optional)
1/2 tbsp Rum (optional)
1/2 tsp Vanilla
Pinch of salt

1. Place chocolate in heat-proof bowl and microwave in 20 minute intervals, stirring in between. Continue until melted. Combine instant coffee, run, vanilla and 2 tablespoons of hot water then slowly add into the chocolate mixture. Stir in the butter. Set aside.
2. Place egg whites, the salt, and 1 tablespoon of the sugar in a bowl. Beat on high speed until firm but not dry.
3. Place the egg yolks and the rest of the sugar in a bowl. Beat on high speed until pale yellow. Add the chocolate mixture then fold until combined. Fold the egg whites into the mixture.
4. Beat the whipping cream until soft peaks form. Fold the whipped cream into the chocolate mixture.
5. [Optional] Baked almonds at 180degC for 7 minutes. Coursely chop the nuts.
6. Soak the biscuits in milk slightly. Layer a bottom of each pot with a biscuit. Next layer with chocolate mixture (about 1/2 inch high). Sprinkle with almonds. Follow with another layer of soaked biscuits and then the chocolate mixture and cashew nuts. Continue layering until all of the chocolate mixture is over. Make sure that the top layer is chocolate mixture and cashew nuts.
Chill for at least 2 hours