Autumn is a great time to make Chocolate-Hazelnut Self-Saucing Pudding. It’s the quintessential fall dessert; it’s warm, comforting, rich in chocolate and fitting for a cold, rainy day. It was miserable here yesterday, nippy and damp. I caught a chill
I recently picked up the current issue of the Donna Hay Magazine (Issue 51) (my favourite food magazine) where Donna features maple syrup. I had no idea there were so many different ways to feature this amber elixir! She gave
It seems like only yesterday we were helping my daughter, Liana, blow out the candles on her very first Birthday Cake and yet here we are celebrating her 19th Birthday, I can’t believe it! Just as that first Birthday Cake
I was back to making doughnuts this weekend, but not just any doughnuts, Baked White Chocolate Cake Doughnuts with Vanilla Glaze. Unlike the Chocolate Glazed Doughnuts I made a little while back these doughnuts require no yeast, oil or deep-frying.
Baileys® Cheesecake Swirl Chocolate Brownies takes two of my weaknesses, Chocolate Brownies and Cheesecake and rolls them into one amazing dessert and both are given a flavour boost with the addition of Baileys® Irish Cream. What should have been a
Oh no, not another cake (I know that’s what you’re thinking) but I just couldn’t resist this Ferrero Rocher® White and Dark Chocolate Cake. It was far too tempting! Ferrero Rocher® happens to be one of my favourite chocolates of
Donna Hay describes Butterscotch-Glazed Chocolate Bundt Cake as “a wickedly tempting treat” and I agree wholeheartedly. But I think that of all of her cakes, especially the simple cake recipes she shares in her 50th Issue Birthday edition (The best $10
These sinfully delicious Chocolate Éclairs with Vanilla Bean Crème Patissière and Chocolate Ganache Glaze are sure to win the heart of any chocolate lover. An éclair is an oblong shaped pastry made with pâte à choux (choux pastry or pasta
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