photography by: Nicholette von Reiche

5 ingredients, 5 minutes to assemble. Regrettably these babies take more than 5 minutes to bake, but the batter is simplicity itself to put together. I throw together these brownies and pop them in the oven just before guests arrive so that the sweet aroma can welcome them at the door.

Makes: 36, depending on size
Preparation: 5 minutes
Bakes: 15-20 minutes

1 cup semi-sweet chocolate chunks
2 sticks (226g) unsalted butter
5 eggs, beaten lightly
1 1/3 cup fine sugar
3 Tbsp pastry flour

Cut each butter stick into four pieces and place in a large microwave safe dish along with the chocolate.
Microwave on a medium heat for 1 -2 minutes or until the two ingredients have melted.
Combine well and sift the flour and sugar into the bowl.  Add the eggs and combine to make a smooth batter.
Pre-heat the oven to 325°F (160°C) and allow the batter to stand for 20-30 minutes.
Spoon the batter three-quarters full into small paper lined muffin tins and bake for 20-25 minutes.
Enjoy warm on its on or serve with good quality vanilla ice cream. I like to pile them onto a pretty cake stand with cherries and mint.

Variation: Mocha brownies
For me chocolate and coffee beg to be united. I like to add 1 tsp of espresso powder when I sift in the sugar and pastry flour.

Sharing is caring:
Take some brownies to work to make everyone’s day that little bit sweeter.

Portion control:
These brownies are not your typical low fat dessert, but one cakelet is all you need to feel that you are indulging in a high quality dessert without having to worry about too much calorie consumption.

Kid-friendly:
Let them eat cake! And let them bake these easy cakelets “all by themselves”.  A watchful eye wont hurt though.

 
photography by:Nicholette von Reiche

My take on Georgetown cupcake’s signature cupcake. Red velvet cupcakes with vanilla cream cheese frosting.

Makes: 24
Preparation: 20 minutes
Bakes: 20 minutes

2½ cups all purpose flour
2 Tbsp cocoa powder
1 tsp salt
1½ cups soft brown sugar
1½ cup canola oil
2 large eggs, at room temperature
2 Tbsp red food coloring
1 tsp vanilla extract
1 cup buttermilk
1½ tsp baking soda
2 tsp white vinegar

Vanilla Cream cheese frosting:
1 stick (8 Tbsp ) butter, at room temperature
4 cups icing/powdered sugar, sifted
1 tsp pure vanilla extract
1 tub (8 oz) cream cheese, at room temperature

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photography by: Nicholette von Reiche

These delicious cookies are very easy and quick to prepare. Enjoy them warm just out of the oven or as a perfect any time snack.

Makes: 40
Preparation: 15-20 minutes
Baking: 15 minutes

1 cup (2 sticks) unsalted butter, softened
1 cup light brown sugar, packed
1 cup brown granulated sugar
2 large eggs
1 tsp vanilla extract
2¼ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
½ cup rolled oats

1 cup walnuts, roughly chopped
1 cup semi-sweet chocolate chips (optional)
1 cup dried cranberries, roughly chopped

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photography by: Nicholette von Reiche

These cranberry and pecan studded bars make for the chewiest, richest, tastiest festive bars.

Makes: 30 bars, depending on size
Preparation: 20 minutes
Baking: 30-35 minutes

For the crust:
1 cup all-purpose flour
½ tsp baking powder
½ cup soft brown sugar
¼ tsp salt
1 stick (110g) unsalted butter, diced

For the filling:
2 large eggs, whisked
¾ cup honey or corn syrup
¼ cup soft brown sugar
2 Tbsp all purpose flour, sifted
pinch of salt
1 tsp vanilla extract
¾ cup pecans, chopped
½ cup cranberries, roughly chopped
zest of 1 lemon
½ cup mini semi-sweet chocolate chips (optional)

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photography by: Nicholette von Reiche

This delicious and versatile breakfast favorite is the perfect gourmet gift.

Makes: 16 ½-cup portions
Preparation time: 10 minutes

Baking time: 30 minutes (plus cooling)


3 cups rolled oats

¾ cup pecan nuts, roughly chopped
¾ cup pistachios, roughly chopped
1 cup shredded coconut

½ cup dried cranberries, diced
½ cup dried figs, sliced
Zest of 2 lemons
2 tsp cinnamon spice
1 cup honey, warmed

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photography by: Nicholette von Reiche

These delicious breads won't last long over Christmas-time or any other time. They also make for a great hostess gift.

Makes: 2 x 15 oz (450g) loaf tins
Preparation: 15 minutes, excluding time to soak the oats
Baking: 30-45 minutes

½ cup rolled oats
1½ cups milk
1½ cups self-raising flour
1 tsp baking powder
1 tsp cinnamon spice
Pinch of salt
½ cup dried cranberries, roughly chopped
¾ cup walnuts, roughly chopped
Juice and zest of 1 lemon
2 oz (55g) soft brown sugar
4 Tbsp honey
2 eggs, lightly beaten

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photography by: Nicholette von Reiche

Even Santa won't be able to resist these home-baked cookies. I bake over-sized cookies for gifts and smaller ones to keep on hand when visitors come over.

Makes: 15-20 cookies
Preparation: 10-15 minutes
Baking: 10-12 minutes

4 oz (120g) dark chocolate, chopped
1 stick (110g) unsalted butter, softened
1 egg
1 tsp vanilla extract
1 cup plain flour
¼ cup cocoa
2 tsp coffee powder (omit for kids if preferred)
½ tsp baking soda
pinch of salt
10 oz (280g) dark chocolate, roughly chopped
3 oz (85g) candy canes

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photography by: Louis Hiemstra

A creamy dark chocolate filling in a decadent coconut casing. Simple to make, impossible to ignore.

Makes: 4-6 tarts
Preparation: 10-15 minutes
Baking: 10-15 minutes

5 oz (150g) desiccated coconut
3 Tbsp butter, melted
2 Tbsp butter, melted (extra)
4 Tbsp castor sugar
2 free range egg whites
½ cup coconut cream
7 oz (200g) good quality dark chocolate, chopped
3.5 oz (100g) gooseberries (fresh or frozen)
Icing sugar, to dust

Preheat the oven to 355°F (180°C).
Combine the coconut, the 3 Tbsp melted butter and the castor sugar and add just enough egg white to form a firm dough.
Grease small quiche tins lighlty with the extra melted butter and press the coconut dough into the quiche tins using your fingertips. Bake for 10-15 minutes or until the edges turn golden brown.
Add the coconut milk to a small saucepan and bring to a gently simmer. Pour over the chocolate pieces and stir until the chocolate has melted and the mixture is smooth and glossy.
Unmold the coconut cases and fill with the coconut mixture. Top with gooseberries and serve dusted with icing sugar if desired.

Notes:
Serve the coconut cases whilst still warm as it may soften if allowed to stand for too long.

 
photography by: Louis Hiemstra

A crisp filo tart base with melted white chocolate and plum slices.

Serves: 4
Preparation: 5 minutes
Baking: 5 minutes

7 oz (200g) phyllo pastry
2 oz (60g) butter, melted
7 oz (200g) white chocolate
Silver balls (edible pearls)
Plums, sliced

Preheat the oven to 350°F (180°C)
Roll out the phyllo pastry and layer 6 sheets on top of each other. Place the pastry on a greased baking sheet and brush in-between each layer with the melted butter.
Bake for 5-10 minutes or until golden.
Remove from the oven and transfer to a cooling rack to cool.
Melt the chocolate over a double boiler or over a medium heat in the microwave and pour over the baked pastry.
Scatter with the plum slices and silver balls.
Serve the tart cut into slices as is or with vanilla ice cream.

Kid-friendly:
Kids will have fun preparing these simple tarts with you.

 
photography by: Louis Hiemstra

It's hard to believed that these soft, spongy pancakes are only moderately sinful.

Serves: 4
Preparation: 10 minutes
Baking: 15 minutes

1 cup plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
Pinch of salt
Juice and zest of 1 orange
1 cup low fat or fat free milk
1 tsp vanilla extract
1 egg, whisked
1 cup fresh or frozen blueberries
1 Tbsp of cooking oil

To serve
Pure maple syrup or berry sauce
Extra blueberries

Sift the flour, baking powder, bicarbonate of soda and salt together into a bowl.
Combine the orange zest and juice, milk, vanilla extract and whisked egg.
Stir the mixture into the flour mixture to form a smooth batter. Stir in the blueberries.
Heat the oil in a non-stick frying pan over a medium-high heat.
Pour spoonfuls of the batter into the pan and cook until bubbles form on the surface and the base is light golden brown. Turn the hotcakes over and cook for 1-2 minutes longer or until golden.
Serve sprinkled with extra blueberries and drizzle with a little maple syrup or berry sauce.

Notes:
Put the cooked pancakes on a plate, cover with foil and keep warm on a low heat in the oven while you cook the rest of the batter.
Boost your fruit intake even more by serving your hotcakes with mixed berries or banana and peach slices. 

Variations:
Raspberry hotcakes:Replace the blueberries in this recipe with raspberries
Banana hotcakes: Replace the blueberries with 2 small mashed bananas and add 1 tsp cinnamon spice.

photography by: Louis Hiemstra

Still a fashionable trend around the globe, these chic and dainty cakes are as delicious as they are charming. Better yet they are simple to make and fun to dress up.

Makes:12
Preparation: 10 minutes
Baking: 15-20 minutes

125g (4.5 oz) butter, softened
160g (5.6 oz) castor sugar
2 tsp vanilla essence
2 eggs, lightly beaten
180g (6.3 oz) self-raising flour
½ cup milk

Preheat the oven to 160°C (320°F) and line a 12-hole medium muffin tray with paper cases.
Combine the butter, sugar and vanilla in a large bowl and beat with an electric beater until pale and creamy, about 5 minutes.
Gradually add the eggs and beat well. 
Sift in the flour, add the milk and stir with a wooden spoon until the mixture is just combined.
Spoon the batter ¾ full into the lined cupcake papers and bake for 15-20 minutes or until cooked when tested with a skewer.
Transfer the cupcakes to a wire rack and allow to cool.
Decorate as desired or follow the recipes below.

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Easy hints and tips on how to make and beautify your own cupcakes.

Cupcakes do’s and don’ts:

• Bring ingredients such as butter, eggs and milk to room temperature before you start, for ease of incorporation.
• Prepare your cupcake moulds by lining with cupcake papers or buttering and lightly flouring the moulds.
• Make sure your butter is soft but not melted. Coarsely chop the butter while it is cold and set aside minutes before you start.
• Scrape down the sides of your mixing bowl regularly to prevent lumps in the batter.
• Beat the butter, sugar and eggs with an electric mixer, but stir in the dry ingredients and milk by hand to avoid overworking the batter.
• Fill moulds to ¾ full or 5-8mm (¼ inch) below tops, unless otherwise specified to leave room for rising.
• Place the Baking tray or muffin tins in the centre of oven.  The muffin tin can also be turned halfway through the cooking time to ensure even bakin.
• Remove cupcakes baked in paper cases from the moulds and place on a wire rack to cool. This will avoid sweating.
• Be patient with your cupcaks and let them cool before icing or decorating them.
• A palette knife is one of the best tools when icing cupcakes with soft icings. It has a flexible, long flat blade which ensures even spreading and a smooth surface. Palette knives are available from kitchenware and specialty bake stores.
• Use a piping bag with either a star or plain nozzle to pipe various shapes onto your cupcakes.
• Remember to always have fun when baking and decorating your baby cakes!

photography by: Louis Hiemstra

photography by: Louis Hiemstra

Always a crowd pleaser. Serve as is for dessert.

Makes: 12
Preparation: 20 minutes
Baking:  15-20 minutes

1 basic cupcake mixture
2 tsp lemon zest
40g (¼ oz) desiccated coconut

Cream cheese icing:
55g (2 oz) butter, softened
1 X 250g (8.8 oz) tub of cream cheese, softened
2 tsp coconut extract (optional)
400g (14 oz) icing sugar, sifted

Decorations:
Flaked coconut, toasted
Lemon zest

Prepare the basic vanilla cupcake batter. Stir in the lemon zest and desiccated coconut prior to baking. Bake for 15- 20 minutes, then transfer to a wire rack and allow cupcakes to cool.
Prepare the icing by beating together the butter, cream cheese and the coconut extract if using, with an electric beater. Gradually beat in the icing sugar.
Remove the paper cases from the cupcakes. Spread the sides of the cupcakes with the cream cheese.
Place the flaked coconut on a plate and roll the cupcake sides in the coconut to coat.
Ice the tops of the cupcakes and decorate with lemon zest.

Kid-friendly:
It's child's play mom.

photography by: Louis Hiemstra

Iced to impress. These gorgeous cupcakes are fun to make and look beautiful.

Makes: 12
Preparation: 20 minutes
Baking:  15-20 minutes

1 x basic vanilla cupcake mixture (see basic vanilla cupcakes)

Rosewater butter cream icing:
80g (2.8 oz) butter, softened
1 tsp rose water
130g (4.6oz)  icing sugar, sifted
4 tsp milk
Pink food coloring

Prepare the basic vanilla cupcake recipe. Transfer to a wire rack and allow cupcakes to cool.
Make the butter cream icing by beating the butter and rose water with an electric mixer until light and fluffy.
Beat in the sifted icing sugar and milk in two batches. 
Color the icing by adding the food coloring drop by drop with a food skewer.  Combine well with a wooden spoon to incorporate well. 
Ice the cupcakes and decorate with rose petals.

Variation:
Strawberry cupcakes
Puree 75g (2.6oz) strawberries and add to the basic vanilla cupcake recipe. Prepare a pink butter cream icing and decorate with fresh strawberries.

Kid-friendly:
Your little learners will adore making these striking cupcakes with you.

photography by: Louis Hiemstra

This sinful chocolate pudding ticks all the right boxes on a cold and miserable day.

Serves: 4
Preparation: 5-10 minutes
Baking: 20-25 minutes

1 cup self-raising flour
½ cup brown sugar   
1/3 cup cocoa powder, sifted
1 cup milk
70g (2.5 oz) butter, melted
2 eggs, lightly beaten
1 Tbsp Kahlua liqueur or 2 tsp vanilla extract *

Sauce:
1 cup brown sugar
3 Tbsp cocoa powder
2 cups boiling water

Cocoa powder, extra for dusting (optional)

Preheat oven to 180ºC (350ºF).
Sift together the flour, sugar, baking powder and cocoa into a large bowl.
Add the milk, butter, egg and Kahlua or vanilla essence and mix well to combine.
Pour the mixture ¾ full into 4 x 1 cup-capacity ovenproof dishes and place on a baking tray.
Make the sauce by combining the sugar and cocoa in a small bowl.
Sprinkle over the pudding mixture and pour the boiling water over the pudding.
Bake for 20-25 minutes or until the top is firm.

Enjoy warm, dusted with cocoa if desired.

Kid-friendly:
Strap on your aprons and get the kids into the kicthen for this quick and easy, without a doubt bowl-licking, messy dessert.
* Take a pass on the Kahlua liqueur mum, but the vanilla extract will be absolutely delicious in here!

photography by: Louis Hiemstra

Hot-cross buns smothered with butter are a favorite at Easter time. Try this delicious cranberry and orange variation.

Preparation time: 1 hour
Baking time: 20-25 minutes
Makes: 16 buns

For the dough
300ml (10 fl oz) lukewarm milk
60g (2 oz) butter
560g (20 oz) cake flour (all purpose)
1 tsp salt
2 tsp mixed spice
2 tsp cinnamon spice
5 Tbsp sugar
10g (0.35 oz) instant yeast
1 large egg, lightly beaten
½ cup dried cranberries
Zest of 1 large orange
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photography by: Louis Hiemstra

These cupcakes are simple to make and loads of fun for kids to decorate. Try to involve kids as much as possible with the basic techniques of baking, such as sifting, mixing and icing. It is important for them to learn and also a fun way to spend time together.

Preparation time: 20-30 minutes
Baking time: 10-12 minutes
Makes: 20 cupcakes

Cupcake batter
125g (4.5 oz) softened butter
170g (6 oz) castor sugar
1 tsp vanilla essence
2 large eggs
280g (10 oz) self-raising flour
200ml (6.8 fl oz) milk

Decoration
260g (9 oz) icing sugar, sifted
5 Tbsp fresh lemon juice
Mini candy coated chocolate eggs
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