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 

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. 

Banana cupcakes with cream cheese icing

Once again my mum went crazy and bought us too much fruit and we never got around to eating it, in particular we still had a bunch of over ripe bananas left over, so I decided to bake banana cupcakes.

Instead of using the same old recipe that I usually use, I decided to Google a new recipe and found a great banana cupcake recipe by this great blog called What Jessica Baked Next , I only just discovered her blog and I already love it.

The recipe was pretty easy to follow, the only thing that I did not want do was to use a mixer and as you know I hate using mine, so I ended up using my good old wooden spoon and a whisk, it was certainly a good arm work out.

I ended up baking the banana cupcakes for 14 minutes rather than the 18 minutes that the recipe required and the banana cupcakes turned out really well. Making the icing was so much hard work without a mixer, but the icing really looked great when it was finished. When the banana cupcakes cooled down, I piped the cream cheese icing onto the cupcakes. The banana cupcakes looked great and I was so pleased.


After decorating the banana cupcakes, I put the cupcakes in the fridge and then took them into work the next day. My work colleagues said they really liked the banana cupcakes, they said the banana cupcakes tasted really moist and delicious. I had a taste of one and I too really the banana cupcakes, the texture of the banana cupcake was really moist, the addition of cinnamon was perfect and the cream cheese really was a delicious addition to the cupcakes.

I will definitely make these banana cupcakes again soon, I might search through her website to see what other recipes I can use.

Banana cupcakes with cream cheese icing recipe can be located on this website:

What Jessica Baked Next- Banana cupcakes with cream cheese frosting

Eggy and yolky egg custard bun from Chef’s Gallery

Today I went to Chef’s Gallery at Macquarie Centre to meet my friend for lunch, I was so happy to see that they had the Eggy and yolky egg custard bun on their menu. 

I have been eyeing off the Eggy and yolky egg custard bun ever since I saw it advertised online. My friend and I ordered one plate of them, they come in twos.

When the Eggy and yolky egg custard buns arrived, I could not believe how cute they looked. 

 Of course I could not wait to push the bun down so the egg custard came flowing out, it was both hilarious and disturbing. It looked like the bun vomitted. 

The Eggy and yolky egg custard bun tasted so delicious, the bun wasn’t too sweet and the egg custard filling was warm and so delicious. 

Given the opportunity, I could’ve eaten two of them. 

Eggy and yolky egg custard buns are available from Chef’s Gallery.  

Chef’s Gallery website: 


Knafeh Bakery

For a while now, I have been following Knafeh Bakery on Instagram and drooling over their delicious freshly baked knafeh. Unfortunately I haven’t had a chance to visit one of their pop up stalls because I’m busy with my baby, last week I found out they were going to be at Parra Lanes in Parramatta, so I finally decided to go.

On the Wednesday, I managed to finish work heaps early and I arrived at Knafeh Bakery’s pop up stall at 5pm. The gorgeous bearded bakers told the crowd that they wouldn’t be baking until around 5:20pm, so I placed my order and then went for a walk and came back later.

When I arrived back to pick up my order, all I could smell was the intoxicating scent of freshly baked delicious knafeh. Lucky for me, I was the first person to receive my order and I was so excited and couldn’t wait to eat my freshly baked knafeh.


The knafeh was basically a deliciously baked creamy cheese topped with a crunchy semolina crust, pistachios and drizzled with a sugar syrup. Eating this was like a million delicious sensations at once, the knafeh tasted essentially like a warm cheese pudding and it was amazing. The knafeh wasn’t too sweet and I loved the semolina crust. 

Unfortunately I rarely get time to visit them when they travel around Sydney, hopefully one day I get to eat one again. In the meantime my friend has given me her mother in law’s recipe, so watch this space. 

Information regarding Knafeh Bakery can be found on Facebook and Instagram @knafehbakery

Marbled Chocolate Cheesecake Brownies

I think I may have to go to Brownies Addicts Anonymous, because I can not stop baking brownies. I spend my spare time Googling new brownie recipes and I also try to think of new brownies flavours that I can make whilst I sleep. Today I decided I would bake Marbled Chocolate Cheesecake Brownies.

I Googled many Marbled Chocolate Cheesecake Brownies recipes and none of them seemed to work for lazy old me, so I decided to use my existing easy favourite chocolate brownie recipe and add the cheesecake filling. The recipe ended up working out really well.

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The Marbled Chocolate Cheesecake Brownies tasted so delicious, I think the addition of the cheesecake filling made the brownies taste even more moist. The cheesecake filling was also not too overwhelming either. The combination was a match made in heaven. My only wish would be to have added more cheesecake filling.

I may have to  find one more brownie recipe and then move onto baking something else. I do not think I will ever buy chocolate brownies ever again, baking them myself is just too easy.

The base chocolate brownie recipe can be found on this website:

Easy, Fudgy Brownies Recipe

Cheesecake filling recipe

Mix together 250 grams of spreadable Philadelphia cream cheese, 1 egg and 1/4 cup of caster sugar. Add spoonfuls of the filling on the brownies and then use a knife or a skewer to get the marbling effect. Bake for 30 minutes.


Double Chocolate Brownies

For the last two weeks, I have been in a chocolate brownie coma. The last flavour of my crazy chocolate brownies baking experiment was Double Chocolate Brownies. The idea is simple, just add white chocolate chips and milk chocolate chips. I was so tempted to add in a third flavour of chocolate chips, but I thought it may be too much.

The Double Chocolate Brownies tasted so good, that I may have eaten way too many.

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I thoroughly recommend any baking enthusiast to try the chocolate brownie recipe mentioned below, it is definitely the best chocolate brownie recipe that I have ever used.

The base recipe for the chocolate brownies can be found on this website:

Easy, Fudgy Brownies Recipe

Reese’s Peanut Butter Chocolate Brownies

A few months ago I went crazy and bought tonnes of Reese’s Peanut Butter Cup chocolate off the Catch of the Day website, I had no idea what I was going to do with it. My friend who is a crazy peanut butter fan suggested that I make Reese’s Peanut Butter Chocolate Brownies.

The idea was simple, once again I used the base chocolate brownie recipe and then added the chopped pieces of Reese’s Peanut Cups. I cut the Reese’s Peanut Cups into quarters and mixed them in. The Reese’s Peanut Butter Chocolate Brownies ended up tasting so good.

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Super easy!

The base recipe for the chocolate brownies can be found on this website:

Fudgy Brownie Recipe

Mars Bar Chocolate Brownies

As you may or may not have noticed, I am totally obsessed with the fudgy chocolate brownie recipe that I wrote about a while ago. I have spent the last two weeks baking chocolate brownies and also experimenting with different flavours. One of the flavours that I baked was Mars Bar Chocolate Brownies.

I love baking with Mars Bar Chocolate, it is such a versatile chocolate. I have used Mars Bar Chocolate in cupcakes, cookies and now chocolate brownies. I used the same recipe that I used previously and then added chopped pieces of Mars Bar Chocolate. Such a simple idea and so delicious. These Mars Bar Chocolate Brownies tasted very indulgent and probably my favourite out of three brownies that I made. So much gooey goodness.

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Super easy!

The base recipe for the chocolate brownies can be found on this website

Easy, Fudgy Brownies Recipe

Homemade Chocolate Ice Magic

When I was a child, I used to love Cottee’s Ice Magic. I remember pouring so much Ice Magic onto my ice cream that there was more Ice Magic than ice cream in my bowl. The fun part of the Ice Magic, was watching it harden and then using a spoon to crack it open. Since then, I have not eaten Ice Magic. Yesterday, I got to relive my childhood memories when I found out there was a way to make Ice Magic at home.

I was so excited when I saw a tweet on Twitter from Tim from @urbanfoodmarket about how he made his own Ice Magic. When I saw the tweet, I almost thought I was seeing things. I immediately replied to Tim’s tweet to ask for the recipe. When Tim told me the recipe, I could not believe how easy it was to make.

Being the crazy foodie that I am, I tested the recipe the next morning. I still could not believe how easy it was to make. The homemade Ice Magic looked exactly like Cottee’s Ice Magic, but it tasted better. The homemade Ice Magic melted in my mouth and it did not taste too sweet.

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I am not sure if this new found knowledge is a good or bad thing, but what I do know is that I can have fun being a child again.


Homemade Ice Magic 

Cooking Chocolate (I used dark chocolate melts)

Coconut Oil (I used unrefined organic coconut oil)



Put equal amounts of coconut oil and chocolate into a microwave safe bowl. Place the bowl into the microwave and cook the ingredients on half power for approximately 50 seconds. Take the bowl out of the microwave and give the ingredients a mix. If the ingredients need further melting, place the bowl back in the microwave on half power for a further 15 seconds. Pour the mixture onto cold ice cream and watch it harden. Too easy!