Ginger Cuppy Cakes

Winter time and the most amazing warming ingredients are here for us to use. I myself enjoy a nice variety of ginger creations, they tend to put me in the mood for the cold season. Of the best things that I think ginger goes into, I believe desserts are the best, so today I will share with you a simple recipe to make the loveliest ginger cupcakes for everyone to enjoy.

To make these yummies you need:

  • 1 1/2 Cups Flour
  • 1 Tsp Of Baking Soda
  • 1/2 Tsp Of Cinnamon
  • 1/8 Tsp Of Nutmeg
  • 1/2 Tsp Of Ground Ginger
  • 1/2 Tsp Of Salt
  • 1/2 Cup (1 stick of unsalted butter)
  • 1/4 Cup Of Water
  • 1 1/2 Cup Brown Sugar
  • 3 Large Eggs, Room Temperature
  • 1/4 Cup Of Grated Ginger

Preheat the oven to 350°F. In a small bowl, melt the butter and water together (you can use the microwave but make sure you cover them with nylon wrap). Sift together the flour, salt, baking soda and dry spices in a bowl. Beat together the brown sugar until smooth. Add the eggs, one at a time, as you are beating them. Beat in the flour mixture slowly until just incorporated. Add the butter mixture and the grated ginger and beat until smooth. The mixture will be quite runny so don’t worry about.


Spoon into cupcake papers, about 3/4 full. Bake for 12-14 minutes or until a toothpick comes out clean. Allow to cool for a minute to set before moving to a wire rack to fully cool.

These cupcakes can be topped with almost anything you want. Caramel is definitely a loved topping, lemon glaze, whipped cream and caramelized walnuts, so basically anything goes.

Warm Loving Wishes To All


PS: The photos are not mine, I shall replace them with mine soon as they are ready.


Crunchy Sweet Cookies


All I can think of today is that I need something sweet and crunchy to munch away during this stressful day at work. Something that would go well with a cup of tea and make everything seem okay. I guess all I truly need is a couple of my  healthy cranberry hazelnut cookies.

To make these yummies you need:

– 50 g Unsalted Butter (Softened)

– 40 g Sugar

– 25 g Soft Brown Sugar

– 1 Egg Beaten

– 150 g Self-Raising Flour

– 50 g rolled oats

– 50 g Dried Cranberries

– 40 g Toasted Chopped Hazelnuts

– 1/4 Tsp Vanilla Essence

Dried Cranberries

Beat the butter, sugars, egg and vanilla essence till they are smooth in a bowl. Add your flour, oats along with the cranberry and hazelnuts to the mix and stir to combine them. Now spoon the mixture on to a baking sheet (waxed sheets so it won’t stick to the baking pan) and try flattening it a bit with the spoon.

Bake them at 180 degrees for around 6 min until they are golden brown, transfer them onto a cooling rack and of course enjoy responsibly. Overdosing is common.

Loving Wishes To All


PS: The photos are not mine, I shall replace them with mine soon as they are ready.

Banoffee Caramelized Creaminess

Upon demand and several requests by people after today’s radio show episode I have decided to give in and write this post to guide the making of this super rich super sinful pie.

To make this pie you will need:

– 100 g Melted Butter

– 250 g Crushed Digestive Biscuits

– 100 g Butter (For the caramel)

– 100 g Dark Brown Soft Sugar

– 397 g (1can) Condensed Milk

– 4 Small Bananas

– 300ml Whipping Cream

– Grated Chocolate

Making this cake/pie is easy and to start with we need to crumble the butter with the biscuits really well (I do it with clean hands rather than fork) then press them inside the loose bottomed 20 cm cake tin and put it in the oven till it’s golden in color.

 In a sauce pan you would need to melt the sugar and butter and add the condensed milk while you keep stirring till they seem caramelized. pour it on to the base and leave it to settle and cool down there. Lift the pie from the tin and place it on a ready serving plate, slice the bananas; fold half of them into the softly whipped cream and spoon over the base and right on top you can sprinkle the chocolate or slices of bananas with a little caramel sauce.

Loving Wishes To All


PS: The photos are not mine, I shall replace them with mine soon as they are ready.

Chilled Chocolate Heaven

Who doesn’t love chocolaty treats? On a hot day and a long one you always look in the fridge for a quick fix for that sweet tooth but sometimes it’s a drag to make them. This pudding is easy to make and would hit all the right notes with your taste buds as you can vary the toppings to your liking.

To make this pleasurable sin you would need:

– 4 Cups Milk

– 1/2 Cup Sugar

-1/2 Cup Corn Flour

– 1/2 Cup Dark Cocoa Powder

– 110g Unsweetened Dark Chocolate (Chopped)

– 1 Tsp Cinnamon

– Few Drops Of Vanilla Essence

You stir in the milk along with sugar, corn flour in a pot on low heat till it boils then we add the cocoa powder, chocolate, cinnamon and vanilla. Soon the mixture will thicken and you can pour it in serving bowls and refrigerate. At serving you can get creative you can use:

– Colored Sprinkles

– Crushed Hazelnuts

– Coconut

– Slices Of Fruits

This pudding would just make everyone you serve it happy and take them back to being children with its smooth texture and velvety taste.

Loving Wishes To All


PS: The photos are not mine, I shall replace them with mine soon as they are ready.

Poppy Seed Lemony Poof


Who does not enjoy the fresh taste of lemon cake in the summer or the combination of that with unsalted cream cheese topping with a hint of sweetness. It would be a definite pleaser for those with a sweet tooth but do not want something heavy and chocolaty after a big meal.

To create this simply yummy muffin you need:

  • 1 Tsp Lemon Juice
  • 1 Tsp Honey (Light)
  • 1 Tsp Vanilla Extract
  • 1 Tbsp Lemon Essence
  • 2 Tbsp Poppy Seeds
  • 280 Grams Flour
  • 200 Grams Sugar
  • 1 Tbsp Baking Powder
  • 1 Tsp Salt
  • 2 Medium Eggs
  • ¼ Cup Oil
  • 4 Tbsp Butter
  • ¾ Cup Milk
  • A few Shreds Of Lemon Zest

Preheat the oven to 180°C, Combine and sift the flour, sugar, baking powder and salt. Make a hole in the middle and place in it the eggs, oil, butter, milk, lemon juice, honey, vanilla and lemon extract, blend with a fork first and then add the poppy seeds. Combine without over mixing. Spoon into a wax paper lined 12 unit muffin pan and bake for 25 minutes.

Take them out and let them cool really well before serving them with a side of fresh cream or even a zesty lemon sorbet/vanilla ice cream.

Loving Wishes To All


PS: Quick Reminder I Do Not Always Have The Time To Take My Own Food Pictures, So Will Change The Latter On My Next Bake 🙂