Eggless moist chocolate cupcakes 

I love baking and the one thing that I seem to run out of is eggs, I always buy a huge tray of organic eggs and I always run out so quickly. Of course when it came time to bake cupcakes for my friend’s birthday, I had no eggs leftover. *cue the panic 

I was feeling too cold and lazy to go to the shops to buy eggs and my husband was not getting my subtle hints for him to go buy me some eggs, so I decided to look up eggless cupcakes recipes and I stumbled upon one that looked so easy to make.

I was quite sceptical to use a recipe that contained no eggs, I wasn’t too convinced that it would work out, but I was willing to give it a try because it looked so easy to make. The recipe very little time to make. 

I did encounter one issue, when I added the melted butter to the dry ingredients, mixed it and then added the milk, it was kind of  lumpy and the lumps were not coming out, so I left them and thankfully when the cupcakes were ready there were no signs of lumps in the baked cupcake. 


To finish off the cupcake I decided to add a milk chocolate icing. The cupcake tasted so good, and thankfully the cupcake tasted so chocolately and moist.


I am eggtremely excited to have found a great eggless recipe. 😉

The recipe for the eggless chocolate cupcakes can be found on this link 

All Recipe’s eggless chocolate cupcakes

Easy to make cinnamon scrolls

I love eating cinnamon scrolls, but I hate making them, most recipes that I’ve seen seem to be very time consuming and complex, I was so excited when I found an easier recipe via The Organised Housewife.

Following baking bloggers on Facebook can be a good and bad thing, bad because I keep saving recipes that I want to make and never get time to make and good because I find recipes that amaze me. 

The cinnamon scrolls recipe from The Organised Housewife looked so simple to make, so I decided to make it this morning with toddler in tow (normally I bake after he is in bed). The recipe didn’t take long to make and I was done much under an hour.

25 minutes later and my cinnamon scrolls were baked, talk about easy.

For the icing, I used a cream cheese recipe that I found on All Recipes website because I love cream cheese icing more than the conventional icing sugar glaze.

The results…


This version of the cinnamon scroll was both soft on the inside but crunchy on the top. I really liked it this way because I really hate hard cinnamon scrolls that are crunchy all over. 

The cinnamon scrolls tasted so good, once again even my husband tried one and liked it. The cream cheese icing was a perfect pairing to the cinnamon scroll and I ended up using a lot of cream cheese icing on the roll. Sooooo good!

I am so pleased that the cinnamon scrolls turned out nicely, I might even make them again soon. That is another item to cross off my baking bucket list.

The cinnamon scrolls recipe can be found on this website The Organised Housewife cinnamon scrolls 

The cream cheese icing can be found on this website All Recipe’s cream cheese icing

5 ingredients Spanish Churros 

Today I am stuck at home feeling sick and of course this is the time in which I’m having a craving for everything that is not within my reach, today I just wanted Spanish churros, but I’m feeling too sick to go to San Churro, so I decided to make my own.

When I first made Spanish churros, the experience was so frustrating, that I never made them again. This time I happened to stumble upon a recipe by Recipe Tin Eats and it looked so easy, only 5 ingredients used for the batter, I was of course immediately sold. 

The churros batter was SO easy to make that it was dangerous, dangerous because it meant that I could easily whip these up anytime and quickly! (Uh oh.. there goes my diet).

The one thing that I used differently, was this time I used my wok to cook the churros , it is such a great idea and easier to work with than a pot, less splash with the hot oil.

The churros only took three minutes to cook and they were ready to eat.  For the chocolate sauce, I used Lindt chocolate and I did not add the thickened cream because I like my chocolate sauce thick.


The churros tasted so delicious, it took me a lot of resistance not to eat them all. My husband who doesn’t like sweet things liked them too.

I feel so much better now that I’ve got my Spanish churros fix, now it’s back to bed for me, so I can get better. 

Recipe Tin Eats Spanish churros recipe can be found on her website Recipe Tin Eats Spanish churros 

Death by chocolate cupcakes 

I only realised today that I haven’t written a post in a while. I’ve been so busy working long hours! Today I decided to find time to write about this amazing chocolate cupcake recipe that I found online from Sally’s Baking Blog.

On Thursday I decided that I would Google a new recipe to try, I wanted to make my friend cupcakes for her birthday, when I did a search of chocolate cupcakes, Sally’s recipe for death by chocolate cupcakes caught my eye.

The death by chocolate cupcake recipe was pretty easy to follow, the only one thing that I forgot to do was to sift the cocoa powder, this lead to small chunks of cocoa powder in my cupcakes. It was important to sift the cocoa powder first because this recipe cannot be over mixed and it would be hard to mix out the cocoa clumps. I also baked the cupcakes for only 15 minutes in my fan forced oven. 

Here is one of the finished product..


And another one from the second batch..


The death by chocolate cupcakes tasted so good, it was a rich, moist and dark chocolate sort of cupcake, without the dense texture of a chocolate mud cake, I really loved them, it was the perfect indulgent chocolate fix.

My friend whom I baked for really liked them too, so I was happy.

I totally recommend using this recipe if you want a rich dark chocolate cupcake without the heaviness of a chocolate mud cake. 

The death by chocolate cupcake recipe can be found on this website:

Sally’s baking Blog death by chocolate cupcakes

Easy cheese and bacon rolls (just like the ones Bakers Delight)

Tonight I thought I would share a recipe with you that is surprisingly not a sweet recipe, but it is a savoury recipe!! Say what?!! Yes.. savoury!

People who know me well know that I cannot really cook savoury dishes, thankfully I married someone who can cook. Last week I discovered a recipe for cheese and bacon rolls and I finally decided to make them. 

The recipe for making the cheese and bacon rolls was really long, I will admit that the recipe felt a tad intimindating at first, but once I got into the process of making it, it didn’t seem so bad. Oh, did I forget to also mention that I’ve never made bread before and it scares me?

For the cheese and bacon rolls I ended up using wood smoked bacon from Plateau Quality Meats and Mainland extra tasty grated cheese, I didn’t want to use plain diced bacon or plain cheese, I wanted lots of flavour. 

The bread making part was actually not too difficult, it was made easy by using my Kenwood Kmix stand mixer to knead the dough. The most difficult part of the process was waiting, the dough had to rest for an hour and when the dough was garnished with the toppings, it had to rest for a further 30 minutes. 


Check out my photo of the dough after it had been resting for one hour..


Garnishing the rolls with the toppings..


The cheese and bacon rolls only took twenty minutes to cook in my fan forced oven and they looked delicious.

And here are the beauties..


The cheese and bacon rolls tasted so delicious, I really think that they tasted better than the cheese and bacon rolls from Bakers Delight, probably because of the fact that I used wood smoked bacon and extra tasty cheese. 

I think for the next batch, I’ll have to cut the bacon smaller, so it doesn’t slide off the rolls, I may also have to use less bacon. 

I definitely want to make these again and one day, maybe next time I’ll use the cheese and bacon filling that was mentioned in the recipe.

The cheese and bacon roll recipe can be found on this website:

Recipe Tin’s cheese and bacon rolls

Vanilla cupcakes with melted Lindt chocolate ball centre 

After the Christmas break, my local Target had Christmas Lindt chocolate balls on clearance for only $1.40 per a bag, so I decided to buy LOTS of them, unfortunately the chocolate didn’t like the 41 degrees Celsius weather, so I had to put them in the fridge. 

In hindsight, I think I may have bought too many bags of Lindt chocolate and I got sick of eating them after a while, so I decided that the easiest way to use them up was to bake with them, I decided to make vanilla cupcakes and put the Lindt chocolate balls into the centre of the cupcakes and I hoped that it would turn out okay.


Waiting for the cupcakes to be baked was torture, I was really worried that the Lindt chocolate balls would get burnt in the cupcakes or something else terrible like that, thankfully when the cupcakes were ready it appeared that they turned out okay.. phew! 


I allowed the cupcakes to cool down for a little bit and then I decided to cut the cupcake open to see what it looked like inside.


The vanilla cupcake looked amazing, look at that melted Lindt chocolate ball centre, I was so glad that the chocolate didn’t burn.


I took the cupcakes into work the next day and everyone loved the cupcakes, I was so relieved that they tasted so good.

I will definitely have to make these cupcakes again soon, it is so easy to make and they taste great! 

For the vanilla cupcakes I used my favourite trusted recipe from Sally’s baking addiction: very vanilla cupcakes and I used milk and white Lindt chocolate balls for the centre. 

Gelato Messina & Arnott’s Tim Tam biscuits collaboration 

I love Gelato Messina, but seriously who does not? When I found out that Gelato Messina was doing a collaboration with Arnott’s Tim Tam biscuits, I was super duper excited.

The day after reading the article, I went straight to Coles at lunch time to look for the biscuits and I was so happy when I found them, they had several flavours, salted caramel and vanilla, choc mint, coconut and lychee and black forest, I decided to buy the coconut and lychee flavour and the choc mint flavour.


My friend and I ended up trying the biscuits after lunch, it was unanimous agreement that we liked the choc mint flavour, there is something really delicious about the combination of dark chocolate Tim Tam and mint filling. The coconut and lychee flavour just didn’t work because it tasted artificial and I can’t say I’m a huge fan of white chocolate type Tim Tam biscuits, this was a shame because I love the coconut and lychee gelato at Gelato Messina, it was the first gelato that I fell in love when I used to visit yonks ago. 

Today I bought some of the salted caramel and vanilla flavour and I can happily say that I liked this flavour and I think it was my favourite out of the range, milk chocolate  Tim Tam with a salted caramel and vanilla filling equals yum. I won’t be trying the black forest flavour because I do not like the taste of black forest anything really.

I think I may purchase the salted caramel and vanilla Gelato Messina-Arnott’s Tim Tam biscuits again soon.

The Gelato Messina-Arnott’s Tim Tam biscuits can be purchased from most supermarkets, I have seen it in both Coles and Woolworths.

Macaron making class with Mak Mak

Macarons are one sweet thing I am fearful of baking, they seemed too difficult to make, when I saw a Scoopon deal for a macaron making class with Carlos Heng from Mak Mak, I bought one and made a booking to join a session.

Mak Mak macarons are one of the best macarons in Sydney and you can understand why, with the owner of Mak Mak, Carlos Heng (aka Mak Daddy) being so passionate about making the best macarons and constantly experimenting with new flavours.

I had arrived at the macaron making class a tad too early, so I had a quick peep inside, Carlos and his team were busily setting up.

The macaron making class commenced at 10am and everyone had arrived eager to learn, I myself were terrified, because making macarons scared me. 

Carlos started by telling the class a little bit about himself, it was quite fascinating to hear about how he started out. After this introduction, Carlos talked about macaron basics and then got us to try their macarons so we could test and taste the textures.


The next part of the macaron cooking class involved Carlos teaching us about making macarons, from making the meringue, mixing the dry ingredients with the meringue and egg whites with food dye and then piping it onto the trays. 


After this demonstration, it was our turn, I ended having no partner to work with because everyone was paired up, this worked fine for me. 

The first parts of mixing the blue coloured dyed egg whites into the dry ingredients and mixing the meringue mixture thereafter didn’t seem that hard but it was labor intensive hehe, it was the piping of the macarons that I got stuck on, I piped some of mine too small.


After I had piped two trays of macaron shells, Carlos put them into the oven.

After 12 minutes..

Dah dah!! The baked product.. look at the feet of my shells. 


Whilst we waited for our macaron shells to cool down, Carlos taught us how to make chocolate ganache and how to pipe the ganache and peanut butter onto the macaron shells.

Now that the macaron shells were cooled down, it was time to match up the macaron shells.


The last step was piping the filling onto the macaron shells and to put the macaron together, I didn’t put much peanut butter onto my macaron shell because I do not like peanut butter much.


The finished product! They tasted yummy. 


I really enjoyed the macaron making class, I came out of the class feeling a whole lot more confident of making macarons. 

Keep your eyes peeled, I might attempt to make them myself soon.

Click on the link for further information:

Mak Mak macaron classes

*i had trouble capturing the blue colour of the macarons with my iPhone

Easy homemade salted caramel sauce

I’ve always wanted to make salted caramel sauce, but most recipes required the use of a thermometer or were too complicated (I’m too lazy for complicated lol), when I saw a 4 ingredients recipe for salted caramel sauce, I decided to make it. 

The process of mixing the sugar in the pot on the stove for the beginnings of making the salted caramel sauce was the only part that I found tedious, otherwise the other processes were simple enough. Thankfully I didn’t stuff up the recipe and the recipe turned out well. 


The salted caramel sauce was so delicious, the taste combination of the sweetness, the saltyness, the butteryness and the stickiness made this salted caramel sauce perfect! I’ve placed the sauce in a glass jar to be used later, the baking possibilities are endless! Yay! 

I can tick that one off my baking bucket list!

Click on the link below for this awesome recipe: 

Sally’s homemade salted caramel sauce

Gingerbread Men

Last year’s attempt at making gingerbread men may have been a struggle because I could not find the right recipe, this year I used the recipe by Chocolate Suze and the results were much better. 

Chocolate Suze’s recipe was really simple and straight forward, I was not stressed making the gingerbread like I was last year, the only problem I did have was forgetting that I didn’t have much ginger spice left over, this problem was rectified on my most recent attempt.

The gingerbread men didn’t take long to make which was perfect because I didn’t have much time. This year I decided to use my gingerbread men cookie cutter rather than my cat cookie cutter.

The gingerbread smelt so delicious when they were ready. 


I had impatiently let the gingerbread men cool down and I ate one, the gingerbread men tasted so good, they were not too crunchy but they had a lovely chewy texture which is what I had aimed for. I may have eaten a few too many of them afterwards. 

I had intended to decorate the gingerbread men, but I really do not have the time or energy, maybe next year.

I definitely recommend that you use this recipe if you are intending to make gingerbread men this year. 

Chocolate Suze’s recipe:

Gingerbread men