Ginger Cupcakes with Peanut Butter Frosting and Blueberries {Vegan}



I managed to lose the photos for these, you know how things just disappear into your laptop and phone and god knows what else? Anyway….. I managed to find these ones which I had sent to someone!

These are like a fancier PB+J flavour combination, with some ginger to warm up the smooth-ness of the peanut butter. They are vegan too! Enjoy 🙂



Ginger Cupcakes with Peanut Butter Frosting and Blueberries
1.5 cups flour
1 tsp baking soda
1/3 cup brown sugar
1 tsp ground ginger
1/3 cup golden syrup
1/2 cup canola or light oil
1 Tbsp vinegar
Dash vanilla essence
1 cup+ cold water
1/3 cup peanut butter
1/2 cup icing sugar
2 Tbsp maple syrup
To top:
1/2 cup blueberries, fresh or frozen

Preheat the oven to 180 degrees Celsius and grease a muffin tin (you will only be making 9 muffins).

Whisk the flour, baking soda, sugar and ginger together, then make a well in the centre and add in the golden syrup, canola oil, vinegar and vanilla. Pour the water on top and making a big mess, whisk until smooth. It should be quite runny, like a pancake batter almost, so add more water if needed. Divide evenly between the muffin tin holes and bake for 20 minutes, until a skewer comes out clean when inserted. Cool in the tins.

For the frosting, mix all the ingredients until smooth. You may want to do the blueberry topping first, heat for about 2 minutes (30 seconds at a time) in the microwave on high then leave to cool/chill.

To finish, spread on the frosting and add the blueberries on top! It is just as delicious as a dessert with hot blueberries too 🙂

Makes 9! It’s best to frost them right before serving because after a few hours, the frosting loses its shape 🙂


Quick One-Bowl Vanilla Gelato with Hot Blueberries


Have just been busy moving into a new flat 🙂 Which includes an ice-cream maker. Reunited once again!

So, this calls for a super quick recipe to help you through the week and through the emotions.

One Bowl Vanilla Gelato with Hot Blueberries
1 cup milk
1 cup cream
2 tbsp corn flour
1/2 cup sugar
1 tsp vanilla
Also, to serve:
1/2 cup+ heated blueberries

Mix together the milk, cream, corn flour, sugar and vanilla until combined. Churn in an ice cream maker until frozen. You can chill for a further 30+ mins in the freezer if you have the time.

Just before serving, heat up some blueberries in the microwave or in a saucepan and drizzle on top.



Toasted Oat and Cinnamon Waffles





What is it about oats and cinnamon? Porridge, oat and raisin cookies (I used to work at Subway and was very pleased when I saw the amount of cinnamon in their cookies), and now waffles!
I may be an addict. Do you have any favourite spices or condiments that you seem to add to everything? Please comment if you do, I’d actually be very curious to know!




As you can see from above, these waffles were devoured a midst a morning of chaos and football comings and goings; my brother had honey and chocolate chips on his waffles; I forgot to mention that this is an excellent topping too. They’re a one-bowl recipe so go nuts!

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Enjoy everyone, and have a good week 🙂

Toasted Oat Cinnamon Waffles
1/2 cup rolled oats
2 tsp cinnamon
2 Tbsp brown sugar
2&1/2 tsp baking powder
1&1/2 cups flour
1&1/3 cups milk, approx
2 eggs
1/3 cup oil
To Serve:
Blueberries (fresh or defrosted) or other berries
Chopped nuts

Over low heat, in a pan, toast the oats until golden. Cool. In a big bowl, mix the oats, cinnamon, brown sugar, baking power and flour. In another bowl, mix the milk, eggs and oil. Pour the wet ingredients into the dry and mix until well combined. Done! Heat up the waffle iron and get cooking!

Makes about 10. You can leave the mixture in the fridge for about 24 hours.

Pistachio, Blueberry and Pansy Pavlova ({Gluten Free} Birthday Cake Alternative)


(Don’t know what happened to the quality of that picture, sorry! ^)

Today I get to ice my birthday cake 🙂 That makes many people happy, constructing a big cake and making it look all pretty, then sharing it with everyone?

Anyway I wanted to show that you don’t have to have a cake to have a glorious creation to showcase at your birthday. A stack of meringues can do just the trick! Plus they can be simpler!

(here is a smaller version….. v)



Anyway, I hope you enjoy; I catch a plane soon so I thought I would post while I get the time. When is your next break? Do you have any baking planned? Do comment 🙂




Pistachio, Blueberry and Pansy Pavlova 
8 egg whites (at room temperature)
400g caster sugar
1 tsp vanilla essence
1 Tbsp cornflour
Blueberry Coulis:
1 cup frozen or fresh blueberries
To Assemble:
Handful of pistachios
Crystallized pansies
300ml cream, whipped to soft peaks

Preheat the oven to about 120 degrees Celsius. Line two baking trays with greaseproof paper. If you like, you can trace three plates/cups are gradient-sizing as guidelines for later on.

Whip the egg whites in a large bowl until they are light and frothy. Increase the speed and start adding the sugar a bit at a time. Continuing whipping for about 10 minutes until the sugar has dissolved (you shouldn’t be able to feel it when you rub some between your fingers). Mix in the vanilla and cornflour.

Spread the meringue onto the trays, so you have three big circles, getting smaller. Bake these babies for about an hour, or until they are slightly crunchy on the outside and cooked through. Cool on the trays.

Meanwhile, make the coulis! Cook the blueberries over low heat until thickened. Cool.

When you are ready to assemble, carefully transfer the biggest circle to your serving plate (doesn’t matter if it breaks) and layer on some cream and a bit of coulis. Place the next layer on top and then repeat. Finally, arrange on your top layer and spoon the coulis over the whole thing. Sprinkle on the pistachios and arrange on the pansies. Done!

Serves a good 10+ people. You can make the pavs a day before if you like.



Have fun everyone!

Easy Lemon and Blueberry Birthday Cake (August Birthday Cake #3)

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Just a quick recipe this one 🙂 A toned down version of the flavour combo in this cake here. It’s super lemony and super delicious, as well as super easy….! Enjoy, more birthday cakes to come……!


Lemon and Blueberry Birthday Cake
175g flour
2 tsp baking powder
115g butter, softened
100g caster sugar
½ tsp lemon oil
Zest and juice of two lemons
1 Tbsp Sugar
2 Tbsp lemon juice
Blueberry Compote:
250g frozen blueberries
75g butter
130g icing sugar
100g lemon curd
Dash of milk

Preheat the oven to 180 degrees Celsius and grease a 20cm diameter cake tin.
Mix together the flour and baking powder, then add the butter, sugar, lemon oil and lemon zest and juice. Mix gently until just combined and transfer into the cake tin. Spread evenly and bake for about 15 minutes, until golden and a skewer comes out clean when inserted. Cool in the tin.

Meanwhile, make the berry compote. Chuck the blueberries in a pan and boil gently until nice and thick. You should be able to make lines in the sauce in the bottom of the saucepan with your spatula. Cool completely.

When ready to assemble, make the frosting. Soften the butter and whip with the icing sugar until light and fluffy. Add the lemon curd and continue beating. Add a bit of milk if the mixture becomes too thick to mix well.

Cut the cake in half horizontally. Spread about a quarter of the frosting on the bottom layer and spread a bit of the compote on the frosting. Place on the top layer of the cake and spread the rest of the frosting on nicely. Using a teaspoon, arrange the rest of the compote around the edges of the cake and serve.

Makes about 10 slices, the cake itself can be made the day before.

Oat and Blueberry Sunburst Tart

I feel like this would be the ultimate breakfast dessert. The superfood combination of oats, cinnamon, yogurt, almonds, blueberries with the hint of sweetness from honey is an absolute winner. I felt very pleased with this as I completely made it up on the spot. You know the feeling 🙂
Now, yes, it uses quark. Not referring to the elementary particles but the dairy product. Probably about as much of a staple in the pantry as it is an everyday word….not much. It is however, very easy to make! Simply line a sieve (over a bowl) with muslin (I used paper napkins), pour in the yogurt and cover the top with more muslin. Place something to weigh it down on top and wait for 24 hours. Done! You can keep the whey and use it for things such as bread starters or to make ricotta, and store the quark covered in the fridge. I’m sure there are many better instructions or tutorials online 🙂
This made a lovely dessert at the end of a lunch, and is great because it is not too sweet. You may want to add a bit more sugar to the tart base as I used the bare minimum. I was told the base was ‘muesli-esque’ but even the guest who was skeptical when he saw the base un-adorned, ended up saying he enjoyed it! I’m sure that you could easily use other berries or fruit but I felt that blueberries (even if frozen) went perfectly with the oats, cinnamon and yogurt. Stewed apricots and cardamom, raspberries and lemon, strawberries and ginger are a few other combinations I’m keen to try.

Oat and Blueberry Sunburst Tart
110g rolled oats
40g ground almonds
20g brown sugar
1 tsp cinnamon
55g butter, cubed
1 egg, beaten
280g quark
50g runny honey
1 tsp vanilla essence
75ml cream
100g frozen blueberries
30g honey/maple syrup
50ml water

Preheat the oven to 180 degrees Celsiusand line a baking tray.
In a food processor, whiz up the oats until they resemble bread crumbs, then add the ground almonds, brown sugar and cinnamon (make sure the oats are cool and not too warm from being whizzed about in the food processor). Add the cubed butter and pulse until the butter has been combined and distributed evenly with the dry ingredients. Tip into another bowl mix in the egg, lightly kneading until you have a thick and not too sticky dough. Chill for 10 minutes.
On a floured surface, roll out to a circle of 20cm diameter. Smooth the edges and crimp if you desire. Bake for 20 minutes, until firm to the touch. Cool completely.
Make the coulis next. Over a low heat, gently boil the coulis ingredients until thick and glorious. Cool.
When ready to top the tart, whip the cream, honey and vanilla essence together until soft peaks form. Fold in the quark gently until combined. If using a piping bag, fill the piping bag with the topping. Pipe roughly 2/3 to 3/4 of the filling on top of the tart base, leaving about a 1cm gap from the edges. Smooth off the top, then pipe the rest of the topping around the edge of the flat surface you have made, making sure there are no gaps for the coulis to leak out. Now drizzle the coulis (or arrange the blueberries, delicately)  around the edges and in the middle of the tart. All done!
+A drizzle of runny honey would look simply glorious!
+You could roast some flaked almonds too, and arrange them around the edge of the tart for added texture.

I look forward to many more posts as nice as this one…. thanks to my mother’s new acquisition of a Samsung Galaxy S4, the quality and quantity of these photos make me feel a bit more like a hardcore blogger 😉

Blueberry Cheesecake Bites

Okay, so they aren’t stunners in terms of baking aesthetics but trust me, they looked better in person. And would look better if the paper liners actually fit into the tins. Anyway!
These are really cute actually, perhaps because they are so small, and cheesecakes usually come in very generous portions. One mouthful is all that is needed for these babies!
Anyway I’ll stop rambling and posting photos to try and convince you. You have yourself a lovely week 🙂

Blueberry Cheesecake Bites
100g biscuit crumbs, finely crushed
30g butter, melted
1 egg,
¼ cup blueberries, defrosted if frozen
2 Tbsp cream
2 Tbsp yogurt
3 Tbsp cream cheese
2 Tbsp sugar

Preheat the oven to 200 degrees Celsius. Line 24 mini cupcake tins with paper liners.
Mix the crumbs and butter together until combined and divide evenly between the tins. Press down firmly and bake for 10 minutes until golden. Remove and set aside.
Meanwhile, make the filling. Crush the blueberries well. Mix with the rest of the filling ingredients. Spoon evenly into the tins.
Turn the oven down to 150 degrees Celsius. Bake the cheesecake bites for 20 minutes, until they do not wobble much when lightly tapped.
Remove from the oven, cool and then chill. To serve, simply remove the cheesecakes from the tin and remove the wrapper if desired.
Makes 24 cheesecake bites, keep chilled.

Oh, by the way I used lemon fla

Apple and Blueberry Tart

Sometimes I feel that tarts are a little under appreciated. Yes, they can sometimes be a lot of work but they are so worth it! And so versatile, plus they come in a myriad of flavours. Perhaps making pastry sometimes puts people off, but don’t be scared.
No the flashest of pictures but this was about to me completely devoured, so I’m glad I got at least some! The tart is quite simple in the way that the filling is purely fruit, and the outside just a sweet shortcrust pastry with a hint of ginger. It looks quite fancy and quaintly traditional, but the taste was great and let the flavours of the fruit shine 🙂

Apple Blueberry Tart
Sweet Shortcrust Pastry:

2 cups flour
3 tsp ground ginger
180g butter
1 egg yolk
3 Tbsp iced water or milk
3-4 apples
2/3 cup blueberries, fresh or frozen

To make the pastry, chop the butter into cubes and soften it. Mix the flour and ginger together and rub the butter into it with your hands until the mixture resembles fine breadcrumbs (or do it in the food processor. Tip onto a bench and add the egg yolk, and a tiny bit of water, and bring together to form a dough. Add little more water if necessary. Be careful not to over work it or it will become tough, less is more! Cover in cling film and rest in the fridge for 30 minutes.
Meanwhile, make the filling. Peel the apples and chop into rough cubes. Place in a saucepan with a dash of water and heat on low with the lid on for about 30 minutes until the apples are nice and soft. Add the blueberries and heat for 5 more minutes, then let the filling cool completely.
Preheat the oven to 180 degrees Celsius. Grease a 23cm diameter tart tin. Roll out the dough (you may have to let it rest for a few minutes out of the fridge if it is too tough to roll) until it is 4mm thick and line the bottom and sides of the tin. Prick with a fork and place a sheet of greaseproof paper on top, filling it with blind baking beans or rice. Blind bake for 30 minutes until cooked but not too crisp or golden; it still needs to be baked again.
Remove from the oven and cool for 20 minute. During this time you can roll out the scraps of dough and cut into long strips to use as the lattice for the top. When tart shell is ready, pour in the filling (making sure you don’t add too much of the liquid) and arrange the strips of dough on top to form a criss-cross/lattice pattern.
Bake for about 20 minutes, until nice and golden. Cool for a bit before you eat it, or let it cool completely. Store in the fridge.

You can always leave the ginger out, or replace it with cinnamon, and same goes with trying some different berries instead 🙂
Hope you enjoy!

Blueberry Muffins and a Catch Up

My mother is my kitchen inspiration. Upon hearing about my blogisphere adventure, she challenged me to post 100 recipes in 100 days. I couldn’t refuse the challenge. I am, however, already a little behind! I meant to post yesterday, but as we all know it does, life got in the way. I work at a Subway Restaurant, so I spent the day doing my 9am till 3pm shift, and then proceeded to have my angle of a best friend did my hair and make up for a Formal in the evening 🙂 For those of you who do not know what a Formal is, it’s the equivalent of a Prom or school Dance.

But I digress! Anyhow, I shall share with you one of the fundamental recipes of our kitchen; Blueberry muffins. My mother’s own concoction, they make one of the best breakfasts in the world and only require one bowl. Plus, blueberries are a superfood; add a pinch of cinnamon and I think you can safely say these muffins are doing you a double-superfood favour.Image


Blueberry Muffins

3 cups flour
3 tsp baking powder
3/4 cup sugar
Pinch salt
1 egg
100g melted butter (or 1/3 cup vegetable oil)
3/4 cup (or more) any milk
1 cup fresh or frozen blueberries

Preheat the oven to 180 degrees Celsius (non fan forced) and grease a 12 hole muffin pan.
Sift the dry ingredients together and mix in the sugar. Make a well in the centre. Pour in the butter (or oil) and egg, mix the two slightly together and then pour in the milk. GENTLY (we don’t want tough muffins) fold the ingredients together and when almost combined, add the blueberries. You may have to add a it more milk, it should be a cake batter like consistency. Mix again until just combined.
Spoon evenly into the muffin pan and bake for about 15 minutes, until golden and a skewer comes out clean when inserted.
Cool slightly and enjoy warm, with butter!

Makes 12. Best eaten on the day they are made.
Note: you can use any other berries you like! Maybe even chopped chocolate too, or a bit of mashed banana. This is a great  basic recipe to play with!