Tag Archives: halal

Gingerbread Muffins

Oh my goodness it’s festive season! Aside from Ramadaan, this is my absolute favourite time of year, of course because you get to switch off and have pure, quality time with the loved ones, chucking routine aside. Yaaaassss!

This is totally the time of year where indulgence is on the incline and quick and easy ticks absolutely every box. On that note, I introduce to you, the Gingerbread Muffins. So easy to make and such a delicious snack, perfect for breakfast, brunch or just a tea-time treat. Don’t worry, it’s a subtle and warm ginger flavour, much like gingerbread cookies and totally controllable to your preference.

Aaaand here they are…


Gingerbread Muffins

  • 115g unsalted butter
  • 234g dark muscovado (Natura Sugar)
  • 375g flour
  • 1 and 1/2 tsp bicarb
  • 1/4 tsp salt
  • 1 and 1/2 tsp cinnamon (ground)
  • 1 and 1/4 tsp ginger (ground)
  • 100g brown sugar (Natura Sugar)
  • 1 egg, room temperature
  • 120g plain yoghurt
  • 120ml milk

Vanilla Glaze

  • 120g icing sugar (Natura Sugar)
  • 1 Tblspn fresh lemon juice
  • 1 tsp vanilla extract or essence
  • 1 Tblspn (15ml) milk


  1. Preheat oven to 218°C and line a muffin tray with muffin liners.
  2. Either in a saucepan or in a large microwave-safe bowl, heat the butter and muscovado sugar together for about 1 minute. Stir until thoroughly mixed together. Set aside to slightly cool as you prepare the dry ingredients.
  3. In a separate bowl, whisk the flour, bicarb, salt, cinnamon and ginger together.
  4. Into the muscovado/butter mixture, whisk the brown sugar, egg, yoghurt and milk until all wet ingredients are combined. Pour the wet ingredients into dry ingredients and mix until just combined, be careful not to over-mix.
  5. Spoon the batter into the prepared muffin pan, filling all the way to the top of the muffin liners. Optional: Sprinkle some extra sugar on the tops for a delicious crunch
  6. Bake at 218°C for 5 minutes, then immediately reduce the oven temperature to 177°C and continue to bake for 15-16 minutes until the tops are cracked and centers are set. Allow to cool for 5-10 minutes in pan before glazing and devouring.
  7. Prepare the vanilla glaze by mixing all of the ingredients together in a small bowl. Depending on your preference, add more icing sugar to thicken or more milk to thin out. Drizzle on top of warm muffins and the glaze will set as the muffins cool.
  8. ENJOY!!

Banana Choc and Cinnamon Chip Muffins

Yesterday I celebrated a milestone birthday and this was definitely the first of I can only imagine many, if not every birthday, where I felt like I really am getting old…er. It was an amazing birthday surrounded by loved ones who truly made me feel incredibly special and hey, we all want that feeling on our birthday’s right?!

During my recent trip to Dubai, I raided a Waitrose store, bought a bunch of chocolate chips and other items we can’t find in SA. One of these items was the Hershey’s Cinnamon Chips – yip can’t find them anywhere over here – if someone has a contact please do let me know!

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Funfetti Cookies

With the mid-year holidays on our doorstep, we parents are seeking fun activities for our kids. Well here’s my suggestion – get them to make these really simple and delicious funfetti cookies, and best yet…you’ll get some cookies out of it! 🙂

I didn’t have the usually tub of colourful sprinkles so I gathered a bunch of left over sprinkles to make up 3/4 cup and they turned out perfectly colourful. You could also make an activity out of buying the sprinkles, get the kids to choose they favourite colours, etc.

These cookies are soft and chewy, perfect for kids (and me! I have a serious cookie dough obsession), if you’d like them a bit crunchier, just leave them in the oven for another 2minutes.

Funfetti Cookies


  • 125g unsalted butter, softened
  • 3/4 cup sugar (I used Natura Sugars Golden Caster Sugar)
  • 1 egg
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups flour
  • 2 teaspoons maizena (corn starch)
  • 3/4 teaspoon bicarbonate of soda
  • pinch of salt
  • 3/4 cup sprinkles


  1. In the bowl of a stand mixer (fitted with the paddle attachment) cream the butter and sugar for 3-4 minutes until light and fluffy. To this butter mixture add the egg and vanilla, and beat on medium-high speed until well incorporated, approximately 2 minutes. Make sure to scrape down the sides of the bowl to ensure it is all well incorporated.
  2. To the mixture, sieve the flour, maizena, bicarb, salt, and mix until it is just combined, approximately 1 minute (don’t overmix).
  3. Here’s the fun part – add the sprinkles and using a spatula fold into the mixture until just incorporated. Again, do not overmix.
  4. Scoop the dough into balls (size according to your preference) – I used a medium sized ice cream scoop. Place them onto a tray, cling wrap and refrigerate for at least 2 hours (or up to 5 days) before baking. By allowing them to rest in the fridge and cool down it will avoid you cookies spreading to thin when baking.
  5. Preheat the oven to 175C and line two baking trays with baking paper or a silpat. Place the cooled cookie dough balls onto the tray ensuring they are spaced out. Bake for 8-10 minutes, or until the edges have set and tops are just beginning to set. These cookies are not meant to turn golden or brown at all and should stay white but if you prefer them that way, by all means do leave them slightly longer in the oven. However do remember that they firm up as they cool.
  6. Allow the cookies to cool on the baking tray for approximately 5 minutes before transferring them to a cooling rack.
  7. If stored in an airtight container at room temperature, they will last up to 1 week, or in the freezer for up to 3 months. Because you can store the cookie dough in the fridge for 5 days – bake them as you need 🙂

Brulee Cheesecake

For my daughters birthday, I was looking for quick and easy things to make because my time was going to be spent making her perfect birthday cake. I wanted something that was no fuss to dish/eat and to be really honest I was looking for an excuse to use my blow torch that I’ve had for years but just never got around to buying gas or figuring out how to use it.

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Salted Caramel Brownies & Toasted Meringue

My obsession with salted caramel continues…these delicious gooey brownies topped with toasted meringue has the best salted caramel surprise and is just a magical flavour combination.

If you want to make them in advance, bake the brownies and keep them airtight sealed and also make the caramel and store it in a jar in the fridge, keeping both ready until you’re ready to serve them (should preferably be within three days). Just top and toast the meringue when you’re ready to serve them and they’ll be absolutely perfect.

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Chocolate, Salted Caramel & Banana Bread

Last night I had this strong desire to bake, not for any orders, just…selfishly…for myself…and my family of course 🙂 I wanted to whip up something quick and delicious, which I could munch on for a quick breakfast snack in the morning and definitely straight out of the oven too.

The flavours that came to mind was banana for that healthy breakfast element but that was as far as I could stretch the healthy flavouring, next was chocolate, because why not? The final flavour for pure decadence was salted caramel. Chocolate, Salted Caramel and Banana Bread was then the mission at hand 🙂

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Fluffy Buttermilk Pancakes

And just like that, its holiday season and 2019 is on our doorstep!

I can’t think of a better way to kickstart the festive season, than by sharing a recipe for the fluffiest buttermilk pancakes which will be your savior on those lazy holiday mornings (or evenings)! They are delightfully crispy on the outside and light and fluffy on the inside…YUM!

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Choc chip, Coconut & Salted Caramel Cookies

It’s been a minute since my last post, but I’m sure you’ve been feeling it too, this manic time of year, as we try to wrap everything up before year-end, really squeeze in as much as possible so we can have some sort of stress-free holiday 🙂

Nonetheless, I’ve still been baking, more cookies than anything else, because as you may know, my passion project has kicked off and I now finally bake to sell, with a strong focus on my popular American-style cookies.

With that said, I’ve been experimenting in the land of cookies and this was just…mind blowing! OK, close your eyes and imagine this…biting into a chewy cookie and with every bite, there are chunks of chocolate and coconut and a salty-sweet surprise – salted caramel! Yum, I know! Give it a go, I promise you’ll just LOVE it!

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Granadilla & Chocolate Bundt Cake

I’ve just returned from a blissful holiday and honestly struggling to fit baking into my routine at the moment. I’m fully back into swing at work but I’m just completely knackered in the evening – it is however almost the weekend so I’m sure my baking gloves will be dusted off and in full use again.

While I dust them off, I thought I’d share the recipe of this delicious granadilla and chocolate bundt cake, the perfect summer tea-time treat! I personally adore this flavour combination as they so perfectly compliment each other, with the granadilla cutting through the sweetness of the chocolate. The soaking of the syrup in the cake also ensures that it’s moist and decadent and the addition of semolina and ground almonds provides a unique texture that is just divine! You could either create a big or mini bundt cakes or like me, a combination of the two.

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Pastéis de Nata

Can you resist a warm pastry? Neither can I… What about if it was filled with a smooth, vanilla-infused custard…I know! Impossible to resist. Well, his is the decadence that is the Portuguese Custard Pastry, the incredibly dreamy Pastéis de Nata!

I thought it would be intimidatingly difficult to create but nope, not when you have ready-made puff pastry and this is so easily available these days, introducing Woolworths and our wonderful smaller businesses like Farmstyle Pastry.

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