Coffee Fudge


  • fresh milk 300ml
  • sugar 550g
  • butter 100g
  • coffee essence 3tbsp

Pour the milk into a saucepan and bring the milk slowly to a boil, then add the sugar and butter. Heat the mixture slowly, stirring continuously, until all the sugar has dissolved and the butter has melted. Bring the mixture to a boil for 2 minutes with a lid on the saucepan the remove the lid and stir occasionally for 15-20 minutes until the mixture, when put into a cup and rolled between finger and thumb, makes a soft ball. Remove your mixture from the heat, stir in the coffee essence and leave it to cool for 5 minutes. Beat the fudge until it just begins to lose its gloss and is a thick mixture. Put the mixture into a square tin, and mark squares in it when it is almost set. When it has completely set, cut out the squares properly and put them in an air tight container.

Halloween Cupcakes

3/4 cup (1 1/2 sticks/6 oz./170g) butter 
1 1/2 cups granulated sugar 
3 eggs 
3/4 cup milk 
1 tsp. almond extract 
2 1/4 cups all-purpose flour 
2 1/2 tsp. baking powder 
3/4 tsp. salt 
For the Frosting: 
Orange food coloring paste or yellow and red liquid food coloring 
2/3 cup water 
12 cups confectioners' sugar 
1 1/4 cups solid vegetable shortening 
3/4 teaspoon salt 
1/2 teaspoon almond extract 
1/2 teaspoon clear vanilla extract 
1/4 teaspoon butter flavoring 
You will need: 
Cupcake or muffin liners 
Muffin pan (s) 
Electric mixer

For the Cupcakes: 
Preheat oven to 375 degrees F/190 degrees C. Place cupcake liners in cups of muffin pan (s). 
Place all cupcake ingredients in bowl of electric mixer. Mix on low speed until thoroughly combined, scraping bowl frequently. Increase speed to medium and beat for four minutes. Pour into muffin cups. Bake in prehated oven for 25-30 minutes (Do not overbake). Cool cupcakes in pan on wire rack for 10 minutes, then remove cupcakes from pan and let cool completely on wire cooling rack. 
For the Frosting: Mix 4 cups of the confectioners' sugar with water, one cup at a time, beating after each addition at low speed. Alternately add shortening and remainder of sugar. Add salt and extracts and butter flavoring; beat at low speed until smooth (To avoid confectioners' sugar from going all over, cover your bowl with a towel while mixing). Mix in orange color paste or 2 drops of yellow and 1 drop of red food coloring and mix. 
Fill a pastry bag with frosting and using a large star tip, pipe frosting onto each cupcake. If desired, top each cupcake with decorative candy or sprinkles for decoration. 

German Chocolate Cupcakes


  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for tins

  • 2 cups cake flour (not self-rising), sifted, plus more for tins

  • 1 teaspoon baking soda

  • 3/4 teaspoon salt

  • 1 1/3 cups sugar

  • 3 large eggs, room temperature

  • 1 1/2 teaspoons pure vanilla extract

  • 1 cup buttermilk

  • 5 ounces semisweet chocolate, melted and cooled

  • Directions

    • Preheat oven to 350 degrees. Brush standard muffin tins with butter; dust with cake flour, tapping out excess. Whisk together cake flour, baking soda, and salt.
    • With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in chocolate until combined.
    • Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, 20 minutes. Transfer tins to wire racks to cool 10 minutes. Run a small offset spatula or knife around the edges to loosen; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 3 days at room temperature in airtight containers.
    • To finish, use a serrated knife (and a gentle sawing motion) to split cupcakes in half horizontally. Spread a heaping tablespoon of frosting on top of each bottom half; replace top halves. Spread more frosting on top of each cupcake. Serve immediately.

    Coconut and Banana Pancakes


    1 tablespoon of Shredded coconut, to serve
    1/3 cup of Plain flour
    2 tablespoons of Rice flour
    1/4 cup of Caster sugar
    1/4 cup of Desiccated coconut
    1 cup of Coconut milk
    1Egg, lighted beaten
    60g Butter, extra
    1/3 cup of Lightly packed soft brown sugar
    1/3 cup of Lime juice
    Butter for frying
    Strips of lime rind, to serve


    1. Spread the shredded coconut on an oven tray and toast it in a slow 150oC oven for 10 minutes or until it is dark golden, shaking the tray occasionally.
    2. Remove the coconut from the tray to prevent it from burning and set aside.
    3. Sift the plain and rice flour into a medium bowl.
    4. Add the sugar and desiccated coconut and mix through with a  spoon.
    5. Make a well in the center of the flour, pour in the combined coconut milk and egg, and beat until smooth.
    6. Melt a little butter in a non-stick frying pan.
    7. Pour 3 tablespoons of the pancake mixture into the pan and cook over medium heat until the underside is golden.
    8. Turn the pancake over and cook the other side.
    9. Transfer to a plate and cover with a tea towel to keep warm.
    10. Repeat with the remaining pancake batter, buttering the pan when necessary.
    11. Cut the bananas diagonally into thick slices.
    12. Heat the butter in the pan; add the banana, toss until coated, and cook over medium heat until the banana starts to soften and brown.
    13. Sprinkle with the brown sugar and shake the pan gently until the sugar has melted.
    14. Stir in the lime juice.
    15. Divide the banana among the pancakes and fold over to enclose.
    16. Sprinkle with the toasted coconut and strips of lime rind.

    Lime Cheesecake


    60g Melted butter.
    200g Ginger buscuits crushed.
    397g Tin condensed milk.
    225g Philadelphia soft cheese.
    Rind and juice of 1 lemon.
    Rind and juice of 1 lime.
    142mls Double cream.


    •  Mix melted butter and biscuits together.
    •  Place in base of 8 loose bottomed tin.
    •  Mix together philadelphia, condensed milk and juice's of the lemon and lime.
    •  Add the finely grated lemon and lime rind, mix.
    •  whisk double cream till only just thick, then fold into mixture.
    •  Pour on top of biscuit base.
    •  Cool in fridge till set

    Chocolate Cappuccino Cheesecake


    • 1 cup chocolate cookie crumbs
    • 1/4 cup butter, softened
    • 2 tablespoons white sugar
    • 1/4 teaspoon ground cinnamon
    • 3 (8 ounce) packages cream cheese, softened
    • 1 cup white sugar
    • 3 eggs
    • 8 (1 ounce) squares semisweet chocolate
    • 2 tablespoons whipping cream
    • 1 cup sour cream
    • 1/4 teaspoon salt
    • 2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
    • 1/4 cup coffee flavored liqueur
    • 2 teaspoons vanilla extract
    • 1 cup heavy whipping cream
    • 2 tablespoons confectioners' sugar
    • 2 tablespoons coffee-flavored liqueur
    • 1 (1 ounce) square semisweet chocolate


    1. reheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
    2. Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
    3. In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
    4. Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
    5. Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
    6. Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
    7. To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur.
    8. To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.



    1 pt. chocolate ice cream
    1 beaten egg
    1/4 tsp. vanilla
    2 1/2 c. sweetened corn flakes, crushed
    1/2 tsp. ground cinnamon
    1 beaten egg
    1/4 tsp. vanilla
    Cooking oil for deep-fat frying
    Whipped cream
    Mint sprigs


    Place 4 scoops (about 1/2 cup each) of ice cream in a small pan. Freeze for 1 hour or until firm. In a small mixing bowl, stir together egg and vanilla. In a pie plate, carefully stir together cereal and cinnamon. Dip each frozen ice cream ball in the egg mixture, then roll it in cereal mixture. Return coated ice cream balls to pan and freeze for 1 hour or until firm. Reserve remaining cereal mixture.
    In a small mixing bowl, stir together egg and vanilla. Remove coated ice cream balls from the freezer. Dip balls in egg mixture, then roll them in remaining cereal mixture. Return to pan. Cover and freeze for several hours or until firm.
    In a deep fat fryer or heavy saucepan, fry frozen, coated ice cream balls, 1 or 2 at a time in deep hot oil (375 degrees) for 15 seconds or until golden brown. Drain on paper towels. Return the fried ice cream balls to the freezer while frying the remaining balls. Serve immediately with whipped cream and garnish with mint.

    Chocolate Pancakes


    2 cups flour
    3 teaspoons baking powder
    1/2 teaspoon salt
    1 cup sugar (less may be used, to taste)
    1 cup milk
    4 teaspoon butter, melted
    2 eggs
    4-6 teaspoons cocoa


    Combine dry ingredients. Add remaining ingredients and stir only until mixed.
    Preheat a non-stick skillet until sizzling hot (a drop of water will "dance" on the surface). Brush lightly with oil or butter.
    Pour pancake batter onto hot skillet; flip once when bubbles begin to form along edges. When lightly browned on both sides, remove pancake using a spatula and stack with pats of butter between each pancake. Keep warm in oven until ready to serve. Serve with vanilla or chocolate syrup, if desired.

    Also on a side not I'd like to thank http://9kblogsreviewed.blogspot.com/ for his awesome review of my blog and I recommend everyone to follow him and get their blogs reviewed as well.

    Mud Cake


    • 250g butter, chopped
    • 250g Nestle dark cooking chocolate, chopped
    • 1/4 cup (60ml) Crisco vegetable oil
    • 1 cup (160g) brown sugar
    • 2 tsp vanilla essence
    • 1 1/2 cups (225g) self raising flour
    • 1/2 cup (75g) plain flour
    • 1/2 cup (60g) cocoa powder
    • 2 eggs, lightly beaten
    • 1/2 cup (125ml) cream
    • 150g dark chocolate, chopped, extra


    1. Preheat oven to 160°C. Grease a 20cm round cake pan and line the base with non-stick baking paper. Combine the butter, chocolate, oil, sugar and 1 cup (250ml) water in a saucepan. Stir over a medium-low heat until melted. Stir in the vanilla essence and set aside to cool.
    2. Sift the dry ingredients into a large bowl. Add the cooled chocolate mixture and eggs. Stir gently until just combined. Pour into the pan.
    3. Bake for 1 hour 15 minutes to 1 1/2 hours or until a skewer comes out clean when inserted. Set aside in the pan for 10 minutes, before turning out onto a wire rack to cool completely.
    4. Place the cream and extra chocolate in a saucepan. Stir over a low heat until melted. Transfer to a bowl and set aside until it thickens slightly. Pour over the cake and serve.

    Yellow Cake

    • Ingredient

      4 cups cake flour

      4 teaspoons baking powder

      1/4 teaspoon salt

      1 cup unsalted butter, softened

      1 3/4 cups white sugar

      6 egg yolks, beaten

      2 teaspoons vanilla extract

      • 1 1/2 cups milk


    1. Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 8 inch round cake pans then line them with parchment paper.
    2. Sift the flour with the baking powder and salt and set aside.
    3. Cream the butter until fluffy. Add the sugar gradually and beat until light and fluffy. Beat in the egg yolks and add the vanilla. Add flour mixture to butter mixture, alternating with milk. Stir the batter until smooth. Pour the batter into the prepared cake pans.
    4. Bake at 350 degrees F (175 degrees C) for 45 minutes. This cake rises very well so only fill the cake pans 2/3 full. Cool cakes in pans for 10 minutes, then cool thoroughly on a wire rack. Frost as desired.