Chill Factor Ice Cream Maker

When I saw the Chill Factor Ice Cream Maker online, I got so excited. I was intrigued how this small contraption could make ice cream so easily, and of course I was quite sceptical. Nevertheless I bought the product anyway.

The Chill Factor Ice Cream Maker claims that you can make ice cream in minutes by simply squeezing and shaking the cone device.


I tried using the Chill Factor Ice Cream Maker four times and to my disappointment, it did not really work, Each time I got chilled mixture and not ice cream. The mixture looked like melted ice cream and in minutes it melted back into sauce.

(yes I followed the instructions)



I am apparently not alone with my thoughts on the Chill Factor Ice Cream Maker, because other people have had the same problem. There are of course people who claim it works.

I have decided to give up and will throw this in the bin, it is not worth wasting my time and effort.


Chocolate Balls

When it is a 40 degrees Celsius day and it is not a wise idea to use the oven, what can myself as a baking addict do? The answer is to Google easy no bake recipes. I ended up finding a recipe for Chocolate Balls on 4 Ingredient’s website.

I really like some of the recipes on 4 Ingredient’s website, they are always so simple and only require the use of 4 ingredients. In my opinion they are geniuses. I chose this recipe for Chocolate Balls, because it is so simple to make and did not require the use of the oven.

The Chocolate Balls were made in no time at all, I had all the ingredients ready to go in my pantry. I was so happy that I finally got use some of the 3 kilograms of desiccated coconut that I bought from Costco. The Chocolate Balls ended up tasting very nice, they were not too sweet and had a nice chewy fudge type texture. Whilst eating them, I almost felt like I was eating something healthy. The Chocolate Balls even got the thumbs up from my Husband who does not have a sweet tooth.

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I think I may try to add something other ingredients into the Chocolate Balls, I was thinking maybe some dates or some nuts, the possibilities are endless.

The Chocolate Balls recipe can be located on 4 Ingredient’s Website:

Sweet Eats in Canberra

For my birthday, my family and I went to Canberra for the weekend. Many of my friends associated Canberra with boredom, but I corrected them and told them that Canberra is one of the best places for eating.

I was so excited to go to Canberra, I had drawn up a list of sweet places that I should visit. There were so many other places that I wanted to go to, but it was too hard with a teething 7 month old baby.

Here are some places that I visited:

Penny University Roasters

I had heard so many great things about this café. I was drawn to this café mainly because they sell my beloved cronuts. Unfortunately for me, they only sell cronuts Wednesday-Sunday. I was so devastated! Nevertheless, I ate here anyway. I ended up ordering two breakfasts, because I got serious breakfast envy when I saw my Husband’s Croissant French Toast.

The Croissant French Toast was so amazing that I was having a food orgasm whilst eating it. The Croissant French Toast is a croissant made like a French Toast and is filled with caramelized banana, topped with strawberries, cinnamon mascarpone and maple syrup. The combination of all those ingredients worked so well, and I did not find it too sweet. This Croissant French Toast was to die for!


I also ended up ordering a hot chocolate. I always order a hot chocolate when I visit new cafés. Most of the time when I order a hot chocolate they have been disappointing. The hot chocolate at Penny University Roasters did not disappoint. The hot chocolate was made with real chocolate, you just have to give it a stir to mix the chocolate in the milk. The milk was not too hot and was frothed to perfection.


For coffee lovers, my Husband said their coffee is amazing. (I do not like coffee)

Hopefully I can re-visit soon so I can try their cronuts.

Penny University Roasters is located at:

15 Kennedy St, Kingston ACT 2604

Ricardo’s Café and Patisserie

Ever since I saw their photo of their Cronuts on Facebook, I have been obsessing over visiting Ricardo’s Café and Patisserie. I ended up going to Ricardo’s Café and Patisserie on my birthday. When we arrived at Ricardo’s Café and Patisserie, it was so packed, so we decided that we would not eat there. I went inside and lined up to order my Cronut. Whilst lining up, I noticed they had many amazing looking desserts in their displays.

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The Cronuts looked very nice. I thought that the Cookie Dough Cronut was filled with Ben and Jerry’s Ice Cream, but the staff working there told me it is Ben and Jerry’s Ice Cream made into a mousse.


In the end I decided that I would buy a Cookie Dough Cronut and the Gay Time Cake.

When I got back to the hotel I tried the Cookie Dough Cronut, my first reaction was “too sickly sweet” , I could not eat any more of the Cronut.The filling was too sweet for me, however the Cronut itself was nice.


Next I tried the Gay Time Cake, and once again I found it to be too sweet for me, I just found the whole dessert to taste too sugary. The mousse inside the cake was a nice texture though.


I honestly felt that whilst their cakes look good, I did not think they tasted good.

Ricardo’s Café and Patisserie is located at:

Jamison Plaza Bowman Street Macquarie, ACT 2614

Mr Frugii

A visit to Canberra is not complete until you make a visit to Mr Frugii at the Old Bus Depot Markets. I had been dying to get my Mr Frugii Ice Cream fix for weeks. I ended up buying a large and a small tub of the Pavlova Ice Cream. This time the Pavlova Ice Cream was made with mango ice cream. As usual, it tasted amazing.


Mr Frugii is located at the Old Bus Depot Markets:

21 Wentworth Avenue, ACT.

Sundays 10am-4pm

Dutch Divine

I happened to stumble across Dutch Divine at the Old Bus Depot Markets because I noticed there was a large crowd gathered around her stall. I went and had a look and noticed lots of home made delicious biscuits, Stroopwafels and Caramel Waffles. I ate a sample of her goods and I was so impressed. The Stroopwafels were amazing and I immediately fell in love with her Almond Delicates Biscuits. The Almond Delicates Biscuits were very buttery and had a lovely hint of cinnamon. I ended up buying three packets of her Almond Delicates Biscuits.



Dutch Divine is located at the Old Bus Depot Markets:

21 Wentworth Avenue, ACT.

Sundays 10am-4pm

Overall I had a fantastic time in Canberra, I probably would have eaten more sweet things, but I could not stomach any more sweets. I cannot wait to visit Canberra again soon. There are so many new cafés that I want to try.

Thai Mango Sticky Rice Pudding (Khao Niaow Ma Muang)

Boiled rice and I are not friends. I have so much trouble boiling rice, that I opt for buying the microwave version instead. So as you can imagine, when it comes to making rice desserts, I get scared and run for the hills. This time I thought I would be fearless and try to make Thai Mango Sticky Rice Pudding from scratch.

Thai Mango Sticky Rice Pudding is one of my favourite Thai desserts to eat. At one stage I was buying Thai Mango Sticky Rice Pudding a few times a week. I had a craving for Thai Mango Sticky Rice Pudding, so I decided that I would try making it myself, Once again I went searching on Google for the easiest recipe.

Making the rice part of the Thai Mango Sticky Rice Pudding was actually not that scary, The instructions of the recipe was pretty straight forward. What I liked about this recipe, was that the rice only had to be soaked for four hours as opposed to overnight like other recipes. I was really quite impressed with my efforts.

The Thai Mango Sticky Rice Pudding tasted just like the authentic ones that I used to love eating. The Thai Mango Sticky Rice Pudding tasted divine, the rice was sticky, sweet and slightly salty and the addition of the coconut milk sauce, and topping it off  with ripe in season mango made it perfect. The only problem was that the Thai Mango Sticky Rice Pudding was a serving for several people and I was only making it for myself.


My next challenge will be to conquer my fear of making Coconut Tapioca Pudding, last time I tried to make it, it was a disaster! (watch this space)

Thai Mango Sticky Rice Pudding recipe can be found on this website:

White Chocolate and Cookie Butter Brownies

In continuation with my obsession with baking things with cookie butter, I came across a recipe for Biscoff White Chocolate  Blondies. Unfortunately I was just a tad short of brown sugar, so I had to use a little bit of dark brown sugar. Therefore they turned out to be brownies rather than blondies,

I am really loving the cookie butter than I bought, I love it so much that I have ordered three more jars and have been telling everyone about cookie butter. I think everyone is sick and tired of hearing me rave about this jar of heavenly delight, but they would fall in love with it too if they tried it.

Anyway, I ended up finding the recipe on one of my favourite recipe blogs, Sally’s Baking Addiction. As soon as I read the words “no mixer required” my heart skipped a beat. The recipe was so easy to make, that I was able to make and bake them whilst my baby was sleeping.

The White Chocolate and Cookie Butter Brownies ended up tasting so amazing. The brownies were not too sweet and they were so moreish.  I definitely loved them more than chocolate brownies. I think I got carried away with adding white chocolate, but who cares, the more chocolate the merrier.

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I think next time I may actually try to bake them with just brown sugar rather than a hint of dark brown sugar, so that way they can qualify as blondies.

The recipe can be found here:

*please note that Biscoff Spread is the same thing as Cookie Butter or Speculoos Spread

Homemade Churros

Every time I look on Instagram, someone has been eating doughnuts from Glazed Doughnuts, so of course I have been craving doughnuts ever since. Unfortunately for me, I do not have time to go to the city to go buy Glazed Doughnuts, so I thought I would try to make them myself. I will confess, I try to make them and failed miserably. (bows head in shame).

Due to my positive attitude of not wanting to waste my doughnut mixture, I had to think of another way to use the mixture. In the end I decided to make Churros. Making Churros from a doughnut recipe rather than an actual Churros was dangerous, but I was certainly up for the challenge.

I filled up a piping bag with a star tip attachment and piped the mixture into the oil I used scissors to cut the mixture from the piping tip. I worked really fast to remove them, because they were cooking fast. The result was lots of delicious Churros.

Here is some Churros that I plated up

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I also added a side of melted couventure chocolate in a ramekin, sadly it was the last of my Cacao Barry Chocolate. (I cried).

Next time I may have to make sure the oil is not too hot, so the Churros do not burn. I am so glad that I did not waste this mixture.

Homemade Churros Recipe

(adapted from the Glazed Doughnut Recipe from

5 cups vegetable oil, for deep frying
1 cup of  milk
1 egg
2 cups of plain flour
2 tablespoons of caster sugar
4 1/2 teaspoons of baking powder
1/2 teaspoon salt
1/4 or 57 grams of melted unsalted butter


Add the vegetable oil to a large, heavy-bottomed pot. Attach the deep-fry thermometer to the pot and begin heating the oil over medium heat to 176ºC (approximately).

In a small bowl, whisk together the milk and the egg.

In a separate medium bowl, whisk together the flour, sugar, baking powder and salt. Stir the milk-egg mixture into the dry ingredients, then stir in the melted butter, mixing until a soft dough forms.

Place the mixture into a piping bag that has a star tip attached.

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Carefully pipe the mixture into the hot oil and use scissors to cut the mixture from the piping tip. Be careful that you do not get splashed with the hot oil.

Cook for a few minutes or when the Churros are golden brown and remove with a slotted spoon. Transfer the Churros onto the paper towel.

Sprinkle cinnamon sugar on the Churros when they are warm.

For the chocolate, melt the chocolate in the microwave at 50% power for 40 second burst until it is melted. Place chocolate mixture into a ramekin.


Mini Cookie Butter Chocolate Cups

Ever since I bought the jars of Lotus Cookie Butter Spread, I have been thinking of ways to use it to make desserts. I did a Google search and came across a recipe for Cookie Butter Cups. There were so many different recipes of Cookie Butter Chocolate Cups and I ended up choosing one that was miniature sized. I thought that making big Cookie Butter Chocolate Cups would be too sweet.

I got so excited to make the Cookie Butter Chocolate Cups that I immediately went to the shops and went looking to buy mini foil cups and luckily I found some at Daiso. Luckily I did not have to buy any chocolate, because I had a huge bag of Cacao Barry Chocolate that I bought from the Cake, Bake and Sweets Show still left over in the pantry .

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The Mini Cookie Butter Chocolate Cups were pretty straight forward to make, they were only quite fiddly to make because the cups are so small. I ended up making 30 Mini Cookie Cups and I tried my best not to eat them before they were set.

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The Mini Cookie Butter Chocolate Cups ended up tasting so good, the combination worked really well and I did not think they tasted too sweet. The Mini Cookie Butter Chocolate Cups were so addictive, I had trouble trying not to eat all them.

Now that I have managed to make these Mini Cookie Butter Chocolate Cups, I might try to make chocolate cups with different fillings. These chocolate cups were so easy to make that I do not think I will ever buy Reese’s Peanut Butter Cups ever again!

Mini Cookie Butter Chocolate Cups Recipe 

(adapted from

Approximately 2 cups of milk or dark chocolate melts

1 Jar of Cookie Butter (or Speculoos)

Packet of mini foil cups


  1. Melt the chocolate in two lots in the microwave on 50% power in two 40 seconds burst. I melted half the chocolate first and the rest later.
  2. Using a knife spread the melted chocolate on the sides of the mini foil cups.Allow the chocolate to harden.
  3. Re-coat the sides with the chocolate and also spread the chocolate onto the bottom of the mini foil cup. Allow the chocolate to harden.
  4. Add the cookie butter spread to the centre of each cup with a knife, smoothing it out on the  top.
  5. Using a knife, drizzle the chocolate onto the top and smooth the chocolate.
  6. Wait until the chocolate hardens. Once the chocolate has hardened, peel away the foil cup to eat or wrap to save.

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