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

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: Nicholette von Reiche

This creamy and rich chocolate log is perfect for the holiday season. Take this traditional Portuguese delicacy and give it a modern twist. 

Makes: 2 x 8-inch rolls
Preparation: 10-15 minutes, plus overnight chilling

7 oz (200g) dark chocolate
1 stick (110g) unsalted butter, chopped
1 cup cream
2 tsp Kahlua liqueur or rum (* please view notes section)
1 cup dried or glacé cherries, chopped
5 oz (150g) chocolate wafer biscuits, crushed
Icing sugar or ½ cup pistachios, roughly chopped

Melt the chocolate either in a bowl over hot water, or in a microwave. Add the butter and stir until well combined.
Slowly stir in the cream and the kahlua or rum .
Add the cherries and crushed wafers. Mix well and leave to cool slightly.
Lay out a long sheet of non-stick baking paper and spoon half of the mixture onto the sheet. Roll the mixture into a sausage shape about 8 inches (20cm) long.
Repeat with the remaining mixture.

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photography by: Louis Hiemstra

This rich and heavenly chocolate torte is easy to make but requires chilling time, so make it a day in advance.

Serves: 6-8
Preparation: 15 minutes
Chilling: 2 hours or over night

7 oz (200g) chocolate and mint cookies
2 oz (50g) butter, melted
2 large egg whites
3 oz (85g) castor sugar
9 oz (250g) good quality plain chocolate
1 cup double cream
2 Tbsp chocolate or coffee liqueur (optional)

To serve:
Chocolate curls
Fresh berries

Crush the biscuits into fine crumbs using a food processor or simply place the biscuits in a large plastic bag and crush into crumbs with a rolling pin.
Stir the biscuit crumbs into the melted butter and press the crumbs into the base of an 8-inch (20cm) spring-form cake tin. Chill whilst preparing the filling.
Place the egg whites and castor sugar in a heatproof bowl and set over a pan of simmering water (double boiler). Stir until all the sugar has dissolved. Remove from the heat and whisk immediately until soft peaks form, about 10 minutes (you can use a hand-held or elecrical whisk).
Melt the chocolate over a double boiler or over a medium to low heat in the microwave.
Whip the cream and gently fold the melted chocolate, followed by the cream and liqueur into the egg white mixture.
Pour the mixture into the cake tin, smooth the surface and chill for 2 hours or preferably overnight.
Serve your torte unmolded on a beautiful serving plate, sprinkled with chocolate curls and fresh berries.

Notes:
Plain digestive chocolate cookies, oreos or chocolate wafers can also be used for your biscuit base.

You can use a loose-based cake tin if you do not have a spring form tin. To un-mold simply balance the torte on a 14oz (400g) tin, loosen the sides with a small palette knife and gently pull the sides of the tin down. Use a palette knife to carefully slide the torte onto your serving plate.

Storage:
This cake can be stored for up to 3 days in the fridge or frozen for up to 1 month.

Kid-friendly:
Kids will love getting their hands dirty with this recipe!

 
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

Layers of sherry-drizzled chocolate swiss rolls, mascarpone and blueberries. This Italian inspired dessert truly is the perfect “pick me up”.

Serves: 4
Preparation: 10 minutes

17 oz (500g) mascarpone cheese
1½ cups double cream
6 Tbsp castor sugar
1 tsp vanilla extract
Store bought mini chocolate swill rolls, sliced * 
½ cup sherry (optional) **
7 oz (200g) fresh or frozen blueberries
Cocoa powder, to dust

Combine the mascarpone, cream, castor sugar and vanilla extract in a large bowl and whisk until slightly thickened.
Layer the swiss-roll slices in the bottom of your serving glasses or serving dish and sprinkle with half of the sherry if using.
Spoon over half of the mascarpone mixture and sprinkle with the blueberries.
Repeat the swiss roll and mascarpone layers and end by dusting your desserts with cocoa powder.
Serve immediately or chill until required.

Notes:
The swiss roll can be replaced with sponge cake or finger biscuits.
The blueberries can be replaced with fresh or frozen raspberries.

Variation:
Cut large chocolate muffins horizontally into three. Drizzle each muffin layer with coffee liqueur or espresso and assemble each by spreading the mascarpone mixture between each layer. Finish off the last slice with a layer of mascarpone mixture and serve muffins sprinkled with grated chocolate or dusted with cocoa powder.

Kid-friendly:
This is a easy and fun recipe you and your child/ren will adore making together.
** Please omit the sherry in kid-friendly versions.

 
photography by: Louis Hiemstra

These moist little cakes are charming, super easy and quick to make.

Makes: 6-8 small cakes
Preparation: 10 minutes
Baking: 3-5 minutes

½ cup cake flour
½ cup brown sugar
¼ cup cocoa
2 large eggs, whisked
6 Tbsp milk
6 Tbsp canola oil
1 tsp vanilla extract (or a splash of Kahlua or orange liqueur if you are feeling scandalous)
50g hazelnut chocolate, roughly chopped (optional)

To decorate
Store-bought chocolate ganache
Edible pearls, cake confetti or edible flowers

Sift all the dry ingredients together in a medium glass bowl.
Combine the eggs, milk and vanilla extract and add to the dry ingredients. Combine well.
Stir through the oil, followed by the chocolate pieces and combine well.
Grease small ramekins with oil-based spray or fill them with cupcake papers. Fill half way with the chocolate batter.
Cook the chocolate ramekins in the microwave over a medium high heat for 3 minutes. Loosen with a small spatula and gently turn out. Allow to cool slightly on a cooling rack.
Spread with chocolate ganache and decorate as desired with edible pearls, cake confetti or even edible flowers if desired.

Variation:
For an even simpler dessert, cook the chocolate cakes in cups and serve warm with a scoop of ice cream, dusted with cocoa or decorated with chocolate curls.

Kid-friendly:
Looking to sneak in a quick one-on-one kitchen time with your kids. This is the perfect recipe for that.
Omit the liqueur splashing if they are going to enjoy these little cakes with you.

 
photography by: Louis Hiemstra

Serve these fragrant and juicy fruits, sliced and squeezed when they are perfectly ripe and wrinkly with good quality ice cream, Greek yogurt or better yet, enjoy simply on their own.

Serves: 4
Preparation: 5-10 minutes

Granadillas (1-2 per person)
Good quality vanilla ice cream, to serve
Mint, to garnish

Cut the granadillas in half and serve with ice cream and mint

Notes:
Replace the granadillas with any other fresh seasonal fruit.
Serve fresh cherries with a sprinkle of lemon zest and chopped mint or sliced mixed berries, plums or nectarines drizzled with a balsamicand honey reduction.

Kid-friendly:
Sweet juicy granadilla pulp and soft vanilla ice cream. What's not to like here? Help your child by cutting the granadillas in half and showing them how to use an ice cream scoop to serve up the ice cream into serving bowls.

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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photography by: Louis Hiemstra

Good things do come in small packages.

Makes: 36
Preparation: 20 minutes
Baking:  15 – 20 minutes

Prepare 1 basic cupcake mixture using 1 cup self-raising flour and ¼ cup cocoa powder.
Stir in 125g milk or dark chocolate pieces prior to baking (optional). 
Bake for 15-20 minutes and allow to cool.

White chocolate ganache
1 cup cream
2 x 400g (14oz) white chocolate, roughly chopped

Decorations
Modeling fondant or pearl cachous*
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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

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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I love Easter! Childhood memories come to mind of waking up to the smell of Hot-cross buns and Easter treasure hunts. I remember my brother not particularly fond of this game, but my sister and I loved it! Even as teenagers, and way too grown up for any kind of game with our parents, our yearly Easter hunt was a tradition. We looked forward to it, made sure our parents never forgot this special day and urged them every year to make it harder for us to find. We worked hard and as a team, looking in trees, behind rocks, tucked away in the herb garden, in the post box and if it was raining inside behind or under the couch, in cupboards, hanging from the lamp shades or on window sills. At age 19 (myself) and 23 (my sister) our Easter hunts had came to a standstill. The Hot-cross buns were still there, the Easter eggs made up in pretty little bags or left on our beds but the memory of Easter and the fun we had never escaping our memories.

photography by: Louis Hiemstra

This year, I have started a little tradition of my own. My husband gets to wake up to the smell of freshly made Hot-cross buns every “Easter Friday”. If you are not particularly fond of baking or need a quick solution, Woolworths stocks a super easy Hot Cross bun Kit (see pictures above) which also makes for a perfect gift if you are going away to visit friends or family over Easter. Woolworths also offers a range of other beautiful Easter gifts for kids and adults alike.

Happy Easter! If you are on the roads be safe!

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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Give these festive favorites a contempory twist and make up your own delightful fillings.

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