Pumpkin Harvest Loaf with Walnuts and Chocolate
Fall is finally here in the U.S. The air has taken a crisp turn, apple orchards are buzzing, Oktoberfests are in full swing, and pumpkin season is at its peak. Baking has also picked up, especially anything with pumpkin, from pies to breads. It is the perfect time to bring cozy flavors into your kitchen.
In Zimbabwe, pumpkin is a staple ingredient, though it is often simply boiled or added to stews. We rarely explore its potential in baked goods. This loaf is a way to celebrate the pumpkin harvest and show just how versatile this humble vegetable can be. It turns naturally sweet and tender, creating a loaf that is comforting, fragrant, and perfect for fall.
This pumpkin loaf is lightly sweet, moist, and spiced. Walnuts and dark chocolate add texture and richness, while a sprinkle of pumpkin seeds on top gives a rustic, festive finish. You can enjoy it plain and warm, with butter and honey, or with a light drizzle of icing to control the sweetness. It is flexible, allowing you to adjust the flavors to your preference.
A good loaf of bread is essential in any home baker’s repertoire. This pumpkin harvest loaf is easy to make and works beautifully with fresh or canned pumpkin. It is a wonderful way to add warmth, seasonal flavor, and a little bit of indulgence to your fall baking lineup.
Pumpkin Harvest Loaf with Walnuts and Chocolate
A moist and lightly spiced pumpkin loaf perfect for fall. Packed with walnuts, dark chocolate, and topped with pumpkin seeds and turbinado sugar, this bread is perfect for breakfast, tea time, or a cozy snack.
Ingredients
- 1 and ½ cups pumpkin puree
- 2 large eggs
- ¼ cup honey or maple syrup (use sugar if you prefer it sweeter)
- 2 tablespoons melted butter
- 1 to 2 tablespoons milk (start with one; add more if the batter feels too thick)
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- ½ teaspoon lemon juice
- 1 and ½ cups white whole wheat flour or all-purpose flour
- 1 and ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon sugar
- ¼ teaspoon salt
- ¼ cup chopped walnuts
- ¼ cup pumpkin seeds (plus extra for topping)
- ¼ cup dark chocolate, roughly chopped
- Turbinado sugar, for garnish
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a loaf pan with parchment paper or lightly grease it.
- In a large bowl, whisk together pumpkin puree, eggs, honey, melted butter, sour cream, vanilla extract, and lemon juice until smooth. Do not add milk yet.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, ground ginger, ground cloves, nutmeg, sugar, and salt.
- Add the dry ingredients to the wet mixture and stir until just combined. If the batter is too thick, stir in one to two tablespoons of milk to reach a smooth, slightly thick consistency. Do not overmix.
- Gently fold in chopped walnuts and roughly chopped dark chocolate.
- Pour the batter into the prepared loaf pan. Sprinkle pumpkin seeds and a little turbinado sugar on top for crunch and sparkle.
- Place in the oven and bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaf cool slightly before slicing. Serve warm with butter, honey, or your favorite spiced glaze.
Notes
Tips and Serving Ideas
- For extra moisture, replace the sour cream with plain yogurt.
- Add a teaspoon of pumpkin spice blend instead of individual spices for convenience.
- If you prefer more sweetness, drizzle a simple icing made from powdered sugar and milk once the loaf cools.
- Toast a slice and spread with butter for an easy fall breakfast.
Nutrition Facts
Calories
225Fat (grams)
11 gCarbs (grams)
28 gFiber (grams)
2 gSugar (grams)
13 gProtein (grams)
5 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Spiced Caramel Coffee Cake (Hot Cross Bun Style)
I was inspired to make this recipe after ordering some snacks from a South African online grocery store. One item that immediately caught my eye was their Hot Cross Bun Caramel Spread. I was so excited because I love anything caramel and I absolutely adore hot cross buns. There’s something nostalgic and comforting about the warm spices, soft raisins, and rich, buttery flavor.
The caramel itself had a spiced, rum-like taste with little bursts of raisins, just like a true hot cross bun in spreadable form. I knew I wanted to do something special with it, and one of my favorite pastries to enjoy with a cappuccino or another espresso drink is a coffee cake. So, I combined the two.
This Hot Cross Bun Caramel Coffee Cake has all the warm spices and cozy flavor of the classic Easter treat but turned into a soft, fluffy cake with a gooey caramel swirl and a crunchy streusel topping. It’s comforting, flavorful, and just the right amount of indulgent.
Whether you’re enjoying it as a breakfast treat, a mid-morning snack, or dessert, it’s a beautiful bake to pair with coffee or tea. And honestly, who doesn’t love hot cross buns in any form?
Spiced Caramel Coffee Cake (Hot Cross Bun Style)
A spiced, cozy coffee cake swirled with caramel and topped with buttery streusel — perfect with a cappuccino.
Ingredients
- 1¾ cups (220g) white whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup (100g) brown sugar
- ½ cup (120ml) neutral oil (or melted butter)
- 2 large eggs
- 1 cup (240ml) milk (or buttermilk)
- 1 teaspoon vanilla extract
- ½ cup (75g) raisins
- ½ cup (120g) Hot Cross Bun Caramel Spread
- ½ cup (65g) white whole wheat flour
- ⅓ cup (65g) brown sugar
- 1 teaspoon cinnamon
- ¼ cup (55g) cold butter, cubed
- ½ cup powdered sugar
- 6 teaspoons milk or cream
- Splash of lemon juice
- ½ teaspoon vanilla extract
- ¼ cup extra Hot Cross Bun Caramel Spread (for extra drizzle on top)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch or 9-inch square pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk the brown sugar, oil (or melted butter), eggs, milk, and vanilla.
- Pour the wet ingredients into the dry and mix until just combined. Fold in the raisins.
- In a small bowl, rub the flour, brown sugar, cinnamon, and cold butter together with your fingertips until the mixture becomes crumbly. Set aside.
- Pour half the batter into the prepared pan and spread evenly. Dollop half the caramel spread over the batter and swirl gently with a knife.
- Pour the remaining batter on top and repeat with the rest of the caramel. Swirl again lightly.
- Sprinkle the streusel topping evenly over the batter.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10–15 minutes.
- In a small bowl, whisk together the icing drizzle ingredients until smooth. Once the cake has cooled slightly, drizzle with the icing and an extra spoonful or two of the Hot Cross Bun Caramel for a glossy finish.
Notes
Tips
- If you can't find Hot Cross Bun Caramel, you can use a spiced caramel or mix plain caramel with cinnamon, nutmeg, and a splash of rum extract.
- Swap raisins for dried cranberries or chopped dates if preferred.
- This cake keeps well in an airtight container for up to 3 days and can be frozen without the drizzle (if frozen with drizzle texture will change).
- If you don't want the darker color, use white sugar or all-purpose flour.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Tried this recipe? I’d really love to know how it turned out for you. Leave a quick review or comment below — your feedback helps others (and makes my day!).
One-Can Guava Cobbler
A tropical twist on the Southern summer classic—made easy with just one can of guava.
Who doesn’t love a warm, comforting bowl of peach cobbler during the summer? It’s golden, gooey, sweet, and just a bit tangy, topped with cold vanilla ice cream melting into the crispy edges? Bliss. But what if we could give that Southern classic a tropical upgrade?
That’s where guava comes in.
I grew up with a guava tree in my backyard in Zimbabwe, and despite being surrounded by its sweet, fragrant fruit, I never thought to use it in desserts, not even jam. Where I’m from, guava was more of a snack or juice ingredient than anything else. But after moving to the U.S., I realized that guava doesn’t get nearly enough love, especially outside of Caribbean or Latin cuisine.
This cobbler changes that.
We’re taking the soul of a traditional cobbler and infusing it with tropical flavor using just one can of guava (though feel free to double or triple the recipe if you're feeding a crowd). It's sweet, buttery, warmly spiced, and perfect served hot with a generous scoop of vanilla ice cream.
Trust me: if you like peach cobbler, you’re going to love this.
This recipe serves 2 generous portions, or just 1 if you're having a me time moment. No judgment. Dig in.
Tips & Variations
Want more topping? Just double the batter recipe for a thicker, cakier crust.
Like it tangier? Add more lemon juice or a pinch of lime zest to the guava filling.
You can substitute fresh guava (peeled, seeded, and sliced) if you have access to it, just add more sugar and liquid.
This is for guava of course but you can experiment with berries, apples and cherries (or go traditional with peaches, and some fruit you’ll want to cook down first with the filling).
One-Can Guava Cobbler
Give your classic Southern peach cobbler a tropical twist with this easy guava cobbler recipe, made with just on3 can of guava! Sweet, buttery, and warmly spiced, it’s the perfect summer dessert served hot with vanilla ice cream. A unique fusion of Caribbean flavor and Southern comfort that’s simple, nostalgic, and unforgettable.
Ingredients
- 1 tablespoon butter, melted (for greasing the pan)
- 1 can guava in syrup (I used Koo's, 410g)
- 1/4 cup brown sugar
- 1 tablespoon white sugar
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- 1/8 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/2 cup all-purpose flour
- 1/8 cup white sugar
- 1/8 cup brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 tablespoons cold butter, cut into small pieces
- 1/8 cup boiling milk or water (milk adds richness)
- 1 1/2 teaspoons cinnamon sugar, for sprinkling
Instructions
- Preheat your oven to 400°F (200°C).
- In an 8x8 inch baking dish (or similar size), add 1 tablespoon of melted butter and swirl to coat the bottom and sides. This adds flavor and keeps things from sticking.
- Drain the guava, saving a tablespoon or two of syrup if you'd like to drizzle over the finished cobbler.
- In a bowl, combine the drained guavas with 1/4 cup brown sugar, 1 tablespoon white sugar, 1 teaspoon cornstarch, 1 teaspoon vanilla extract, 1/2 teaspoon lemon juice, 1/8 teaspoon salt, 3/4 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/8 teaspoon nutmeg.
- Gently stir to coat, being careful not to mash the guava, they’re more delicate than peaches.
- Carefully spoon this mixture into the prepared baking dish.
- In a mixing bowl, combine 1/2 cup flour, 1/8 cup white sugar, 1/8 cup brown sugar, 1/2 teaspoon baking powder, 1/2 teaspoon cinnamon and 1/4 teaspoon salt.
- Add 3 tablespoons of cold butter, and use a pastry cutter or your fingertips to work it into the dry mixture until it resembles coarse crumbs.
- Stir in the boiling milk or water just until a dough forms. Do not overmix, or the topping will be tough.
- Drop spoonfuls of the dough over the guava filling, then use your fingers or the back of a spoon to gently spread it out. It doesn’t need to be perfect or fully covered, rustic is beautiful.
- Sprinkle the top evenly with cinnamon sugar.
- Bake for 30-35 minutes, or until the top is golden brown and the filling is bubbling.
- Let cool for a few minutes (if you can wait), then serve warm with a scoop of vanilla ice cream or even coconut whipped cream for an extra tropical vibe.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Tried this recipe? I’d really love to know how it turned out for you. Leave a quick review or comment below — your feedback helps others (and makes my day!).
Chef Deepak’s Speke Resort Inspired Chocolate Brownie Pudding with Coconut Cream Ganache
A Sweet Memory from Speke Resort: Deepak’s Chocolate Pudding Reimagined
A rich, gooey brownie pudding soaked in silky coconut cream ganache and topped with toasted almonds and coconut. This dessert is built in two layers: a deep soak of ganache before chilling, and a warm drizzle just before serving — perfect for impressing guests one portion at a time.
You can read more about my first (and hopefully not last!) trip to Uganda, but long story short: one of the highlights of my time at Speke Resort, where I stayed for a conference, was a surprising and unforgettable dessert served during our farewell party by the poolside.
The night my team hosted a closing dinner, there was a gorgeous buffet of grains, salads, grilled vegetables, proteins fresh off the fire — and of course, a dessert station.
One of my colleagues returned to our table raving about a chocolate dessert he’d just tried. “It’s incredible,” he said, “but I’m not quite sure what it is.” Curious, I walked over to the dessert table, read the label, and saw it was simply titled “Chocolate Pudding.”
I served myself a scoop alongside some fresh fruit (no need for ice cream — Uganda’s fruit is impeccable), and took a bite. What I tasted was unforgettable: rich, warm, gooey, chocolatey, and deep in flavor — like a fudgy brownie swimming in silky chocolate ganache. It wasn’t overly sweet, and there were hints of brown sugar, caramel and nuttiness that made it absolutely irresistible. Most of us went back for seconds.
A day or two later, during our final luncheon, I mentioned the pudding to the resort staff — and to my surprise, the chef himself, Chef Deepak, came out to meet our group. He generously shared how he developed the dessert, which was originally inspired by classic pudding recipes but made with thoughtful East African twists.
Since food writing is one of my passions, I made sure to jot down his notes — and even snapped a photo with him to remember the moment.
My Adaptation
Back home in the U.S. weeks later, I recreated the pudding in my own kitchen. To make it my own — and to accentuate the almond flavors and add another tropical element, coconut — which I coconut at multiple levels and is common in castle parts of neighboring Kenya and Zanzibar:
Toasted coconut on top
Coconut sugar in the batter
A lush coconut cream-based ganache poured over the cooled brownie pudding
I also added almond extract to the batter to enhance the almond flour, and toasted slivered almonds for the topping to bring extra texture and depth.
What I ended up with is a layered, rich, satisfying dessert with fudgy depth, nutty warmth, and creamy tropical sweetness. I like to think of it as a tribute to that night in Uganda — and to the kindness, generosity, and talent of Chef Deepak.
This pudding is not overly sweet, and great with some tropical fruit such as papaya, berries, pineapple, pears, and passion fruit.
General Tips:
Make sure you use the highest quality ingredients possible! It will make all the difference.
To enhance the flavour, warm up your single serving for about 30 seconds.
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Chocolate Brownie Pudding with Coconut Cream Ganache
A rich, gooey brownie pudding soaked in silky coconut cream ganache and topped with toasted almonds and coconut. This dessert is built in two layers: a deep soak of ganache before chilling, and a warm drizzle just before serving — perfect for impressing guests one portion at a time.
Ingredients
- 500g unsalted butter (about 4.5 sticks), melted
- 2⅓ cups coconut sugar (or granulated sugar)
- 5 large eggs
- 2 cups almond flour
- 2½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups coconut cream
- 2 cups chocolate melting wafers
- 2 tablespoon maple syrup or honey (optional)
- 1 teaspoon vanilla extract
- 2 cans (13.5 oz each) coconut cream
- 20 oz chocolate melting wafers
- 2 tablespoons maple syrup or honey (optional)
- 1 teaspoon vanilla extract
- ½ cup chopped almonds, toasted
- ½ cup shredded coconut, toasted
Instructions
- Preheat oven to 325°F (165°C). Grease and line a 9×13 inch baking dish.
- In a large bowl, beat the eggs and sugar until light and fluffy.
- Stir in melted butter, vanilla, and almond extract.
- In a separate bowl, whisk together almond flour, all-purpose flour, cocoa powder, and baking powder.
- Fold dry ingredients into wet until just combined.
- Pour into the baking dish and bake for 25 minutes. If browning too quickly, tent with foil and bake another 15–20 minutes.
- Let cool 20–30 minutes.
- Make the soaking ganache (Part 1). Heat 2 cups coconut cream until hot (not boiling). Pour over 2 cups chocolate wafers. Add vanilla and honey if using. Sit for 2–3 minutes, then stir until smooth, then cool.
- Break the pudding into large chunks to expose the soft interior.
- Chill the dish for at least 1 hour, or even overnight.
- Toast chopped almonds and shredded coconut in a dry pan or oven at 325°F (165°C) for 5–7 minutes until golden and fragrant. Set aside to cool then place in air-tight containers until ready to use.
- Take similar steps as before. Heat the cans of coconut cream until hot (not boiling) and pour over the chocolate wafers, and let the ganache sit 2–3 minutes, then stir until smooth. Add the vanilla and honey.
- Make the drizzling ganache (Part 2). About 10 minutes before serving, heat 1 can of coconut cream until hot (not boiling).Pour it over 10 oz chocolate wafers, and let it sit 2–3 minutes, then stir until smooth. Add vanilla and honey. Warm the rest when ready to use and repeat for each serving.
- In four smaller serving dishes, add ¼ of the broken brownie pudding to each.
- Pour ½ batch of soaking ganache over each portion (keep in the fridge otherwise). The texture should resemble wet, rich soil after heavy rain.
- Drizzle with fresh ganache and top with toasted almonds and toasted coconut. Serve each dish slightly warmed or at room temperature.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Holiday "Christmas Crack" Toffee with Pretzels and Coconut
One of my favorite sweets is English toffee! Hard or soft, this candy (made of butter and caramelized sugar) is a treat many people find irresistible, hence the surging demand around the holidays when people are gathering and looking to satisfy their sweet tooth. Toffee also makes a great gift and is ideal for late-night snacking!
Traditional English toffee doesn't typically come with nuts, though the American version is often topped with crushed almonds.
The fun thing about toffee for the holidays? You can pretty much add whatever toppings you want. In this case, I add some pretzels for extra crunch and saltiness and make up for the saltine crackers many people use for the bottom layer. The coconut adds another dimension of sweetness, but much more subtle than the sugar, of course! Although almonds tend to be the most popular nuts, as I mentioned, I'm a huge fan of toasted pecans and walnuts all the same.
What's the most important part about making toffee? If you want that perfect crunch, not chewy, but a light, brittle crunch that still melts in your mouth (too solid, and your teeth might shatter!), you'll need to heat the butter and sugar mix to 285-300F before pouring it onto a solid, nonstick surface before chilling.
Holiday "Christmas Crack" Toffee with Pretzels and Coconut
Ingredients
- 2 cups butter
- 2 cups granulated sugar
- 1/4 teaspoon salt
- 1/4 cup unsalted chopped pecans
- 1/4 cup unsalted chopped walnuts
- 1/4 cup desiccated coconut
- 1 teaspoon sea salt (optional)
- 1/2 cup thin pretzels
Instructions
- Roughly chop the pecans and walnuts, place them on a baking sheet in an oven at 400F and toast for 12-15 minutes until crispy; remove from the oven.
- In a medium-sized pot, melt the butter and stir in the sugar occasionally to dissolve it. Bring to a gentle boil on medium-low heat (depending on your stove) until it turns amber in colour and the temperature reaches 285F.
- Remove from heat and pour onto a foil-lined baking tray. Allow the toffee to set for about 1 minute, then sprinkle with chocolate chips evenly. Spread with a spatula and allow the chocolate to melt.
- Sprinkle the nuts, coconut, sea salt, and crushed pretzels, and gently press the toppings into the toffee with the spatula. Move to the fridge and chill until hardened. Enjoy!
Nutrition Facts
Calories
298Fat (grams)
22.5 gCarbs (grams)
25.6 gSugar (grams)
20.4 gProtein (grams)
1.4 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Brown Butter Chocolate Chip Cookies
Who doesn’t like hot, fresh cookies? Especially when they are loaded with chocolate chunks and chips! This is a quick and easy recipe you can whip up at any point. You can also refrigerate the cookie dough balls and use them for the next few 2-3 weeks, or store them in the freezer for 3 months.
Cranberry Orange Rusks
Rusks, are a tradition in various parts of southern Africa. Credit for this version goes to the Afrikaaners of South Africa, who needed to preserve bread for long treks, hence the double baking preparation process. Also known as beskuit or cake rusks, these crunchy, semi-sweet treats make great gifts, and you can add raisins, sesame seeds, pumpkin seeds, or whatever else you like to the mix. They are perfect for dunking at tea time or on your coffee break, whether at 10 am before lunch or 4 pm before dinner.
One essential component when making rusks is buttermilk. The acid helps soften the bread/cake dough, and the cultures add a tang that isn't overwhelming.
I added cranberries and orange peel for this recipe to give them a festive, holiday season flare. The cranberries littered throughout the rusks offer a sweet, tangy bite white the orange provides a citrusy undertone, and we already know orange and cranberry pair well!
There is no need to get rusks at the store; you can make them at home on your own.
Cranberry Orange Rusks
Ingredients
- 8 cups self-raising flour
- 1 stick + 2 tablespoons butter
- 1 cup granulated sugar
- 1/2 cup coconut sugar
- 2 tablespoons vanilla extract
- 1/2 teaspoon almond extract
- 3/4 cup dried cranberries
- 3 tablespoons orange peel
- 2 cups buttermilk
- 2 teaspoons salt
- 2 teaspoons baking soda
Instructions
- In a large bowl whisk the flour, baking soda and salt well. Follow this with the cranberries and orange peel.
- Melt the butter in a small pot then add the sugar and whisk until the sugar has dissolved, remove from heat. Don't boil! You aren't trying to make caramel.
- Beat the egg, vanilla and almond into the buttermilk. Add both sets of liquid to the flour bowl and mix with a nonstick spatula until well combined.
- Transfer the mix to a greased baking dish and use the spatula to flatten in preparation for baking.
- Bake at 350F for 45 minutes. The cake rusk should have risen and a toothpick should come out clean from the center once it is done. Remove from the oven to cool.
- Once cooled, slice into 2.5cm L x 1.5cm W pieces. Depending on how thick you cut them, you’ll get about 50 rusks.
- Lay them on parchment-lined baking trays evenly spaced, and return to the oven but reduce the heat to 200F/93C. Dry them out or another 2 1/2 hours and check every 30 minutes until a cookie/biscuit texture.
- Keep in airtight containers for up to 3 months.
Nutrition Facts
Calories
122Fat (grams)
2.6Carbs (grams)
22Sugar (grams)
6.6Protein (grams)
2.4I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Roasted Sweet Potato and Almond Butter Pie
I’ve made a number of pies for the holidays, but this one is for the books, and can be cooked on any occasion, not just Thanksgiving!
Sweet potato or pumpkin pie
The sweet potato lends itself naturally to desserts and sweet treats, and in some instances, I prefer it over pumpkin. Both vegetables are high on the list as pantry essentials in most Zimbabwean households but for savoury dishes. They are often boiled and served with peanut butter, greens, or other starch.
I find this limiting; sorry, not sorry! You can do a lot with sweet potatoes.
In connection with the point about peanut butter, I took another direction here. If you're like me, you grew up on peanuts or "groundnuts" but can eat almonds daily. Let's be honest: a dollop of almond butter has the same impact as peanut butter atop a hot bowl of steel-cut oats. However, peanut butter is higher in saturated fats and should be eaten in moderation despite nut butter typically falling into the healthier fat category. In any case, I wanted to lean into mixing peanut butter with pumpkin (classic in Zimbabwean cuisine and in other African kitchens) and marry the almond butter with the sweet potato. The filling is made not just for any crust but one that would fortify the warm spices (cinnamon, nutmeg, ginger, cloves, etc.) - gingersnap biscuits. I'll also note that my gogo, aka paternal grandmother, always had ginger biscuits at tea time during my childhood. I have difficulty letting go, but I promise this memory has yielded excellent results.
Unlike other sweet potato pies, this one is a little denser, like pumpkin pie, but not heavy. Also, it is not too sweet, and all you need is a tablespoon or two of whipped cream to enjoy.
Roasted Sweet Potato and Almond Butter Pie
Ingredients
- 1 lb. sweet potatoes
- 1 3/4 teaspoons pumpkin pie spice
- 2 tablespoons olive oil
- 1 1/2 - 2 cups roasted sweet potato puree (as above)
- 14 oz/1 can condensed milk
- 4 tablespoons almond butter
- 5 tablespoons milk
- 5 tablespoons maple syrup
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon maple extract
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 eggs, beaten
- 1 teaspoon ground ginger
- 2 tablespoons butter
- 12-14 oz (2 cups + 2 tablespoons) gingersnap cookies, crushed
- 1 tablespoon pumpkin spice
- 8 tablespoons butter, melted
Instructions
- Blind bake the crust for 5 minutes at 350F, remove to cool.
- For the sweet potatoes, toss in the olive oil, season with the pumpkin spice and roast at 375F for 35-40 minutes.
- Whisk the ingredients and pour into the cooled crust, bake for 50 minutes at 350F. A toothpick should come out clean after pricking once done.
- Serve room temperature or cold with whipped cream.
Nutrition Facts
Calories
826Fat (grams)
39.4 gSat. Fat (grams)
13.4 gCarbs (grams)
111 gSugar (grams)
63.5 gProtein (grams)
12.6 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Flourless Chocolate Cake with Beet-Tinted Frosting
Unless you're allergic, it's hard to celebrate Valentine's day without chocolate or a dessert. Decadent and sophisticated, this recipe will easily steal the show at the end of a meal.
If you're gluten-free, here's a solution! Or even if you aren't but want to whip up something quick, easy, but still delicious without a lot of ingredients, this is it.
We credit Italians for this dense treat made by whipping chocolate custard and baking it. The egg whites and beating process helps raise the cake as it cooks, and voila!
When ready, you can dust with icing sugar, or make frosting and perhaps layer the cake. In this case, I used a bit of beet juice to add a pink hue and strawberries to garnish for a bit of fun.
Make this for two on a romantic date or double the recipe to share. You may have some extra bits to nibble on if you plan to shape it like this!
Serve it right away for the best consistency and let the cake sit at room temperature for a few minutes before enjoying.
Flourless Chocolate Cake with Beet-Tinted Frosting
Ingredients
- 4 egg yolks
- 4 egg whites
- 8-9 ounces semi-sweet chocolate
- 1 teaspoon vanilla extract
- 1/2 cup dark or white chocolate (to dip strawberries)
- 3-4 fresh whole strawberries
- Sprinkles
- 1/2 cup butter, room temperature
- 1 1/2 cups icing sugar
- 1 tablespoon beet juice
- 1 teaspoon vanilla extract
- 3 tablespoons heavy cream
- 1 teaspoon lemon juice
Instructions
- Separate the egg yolks from the whites into two bowls.
- Heat the dark chocolate for 30 seconds-1 minute and stir until melted—repeat or add a little heavy cream to thin if necessary (in microwave or stovetop).
- Beat the eggs whites with an electric mixer until stiff peaks form.
- Mix the yolks with the chocolate one at a time, then combine the egg whites in batches.
- Transfer the batter to a greased and lined cake tin (I used a 9-inch tin but then cut the cake into three heart shapes to layer. If you want a single layer, use a smaller tin).
- Bake at 325F/170C for 35 minutes. Flip over the tin to loosen once cooled and transfer to a plate.
- While the cake cools, melt the chocolate, dip the strawberries, and refrigerate.
- Make the frosting, beat all the ingredients with an electric mixer, but gradually add the cream to control the thickness. Use a spatula to ice the cake as you wish.
- Place them on top of the cake, add sprinkles to garnish and serve.
Nutrition Facts
Calories
834Fat (grams)
47.3Carbs (grams)
95Sugar (grams)
78.1Protein (grams)
9.5I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Cinnamon and Pear Shortbread Biscuits
Introduction to Shortbread Cookies: Simple, Buttery Perfection
Few treats embody the beauty of simplicity quite like shortbread cookies. With just a handful of ingredients—butter, sugar, and flour—these classic cookies deliver a melt-in-your-mouth texture and rich, buttery flavor that's truly irresistible. Strictly by Scottish standards, "one part white sugar, two parts butter, and three to four parts plain wheat flour". The one thing that makes the small number of ingredients scrutinized is the quality, so find the best you can.
Honesty, I can eat these all day long, even though shortbread biscuits are associated with the holidays.
Shortbread cookies have a long history, originating in Scotland and cherished worldwide for their crumbly texture and delicate sweetness. As I noted, they are a staple during holidays, tea time, and special occasions, but their versatility makes them perfect for any time of year. Whether shaped into rounds, fingers, or festive designs, shortbread cookies are as beautiful as they are delicious.
I decided to spruce the cookies up with pear and cinnamon. Both are essential winter flavours, mainly in the dessert department. We tend to turn to dried cranberries, but dried pears offer the same texture and a great taste that pairs wonderfully with cinnamon. Who needs a poached pear with mulled wine spices when you have these crunchy treats that melt in your mouth?
As for the cinnamon chips, you can also turn them into toffee bits and omit the dried fruit altogether.
Here are some practical tips for making perfect shortbread:
1. Use High-Quality Butter
Butter is the star ingredient in shortbread, so choose a good-quality, unsalted butter for the best flavor. The better the butter, the better the cookie.
2. Keep Ingredients Simple
Stick to the traditional trio of butter, sugar, and flour. If you’re adding flavors (like vanilla or citrus zest), keep them subtle to maintain the classic shortbread taste.
3. Measure Accurately
Use a kitchen scale for precise measurements, especially for flour. Too much flour can make the cookies dense instead of light and crumbly.
4. Don’t Overmix
Mix the dough just until it comes together. Overmixing can develop gluten, leading to tough shortbread instead of the tender, crumbly texture you want.
5. Chill the Dough
Let the dough rest in the fridge for at least 30 minutes before rolling or shaping. This helps the butter firm up and prevents spreading during baking.
6. Roll Evenly
For consistently baked cookies, roll the dough to an even thickness. Use rolling pin guides or evenly spaced dowels to achieve this.
7. Prick the Dough
If making traditional shortbread, prick the surface of the dough with a fork before baking. This allows steam to escape and helps maintain the cookie’s shape.
8. Bake Low and Slow
Shortbread is best baked at a lower temperature (around 300–325°F or 150–165°C) to prevent browning. The cookies should stay pale with just a hint of golden edges.
9. Use a Sharp Cutter
If using cookie cutters, make sure they’re sharp to create clean edges. Re-roll scraps sparingly to avoid overworking the dough.
10. Let Cool Completely
Allow the shortbread to cool fully on a wire rack before handling. They’ll firm up as they cool, making them easier to store and serve.
11. Store Properly
Store shortbread in an airtight container at room temperature for up to two weeks. Their flavor and texture often improve after a day or two.
12. Experiment with Add-Ins
While classic shortbread is delightful on its own, you can try variations like adding chocolate chips, nuts, or spices, or even dipping the finished cookies in melted chocolate.
Cinnamon and Pear Shortbread Biscuits
Ingredients
- 3 cups white whole wheat or all-purpose flour + extra for dusting
- 1/2 cup + 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2/3 cups dried pears
- 2/3 cups cinnamon chips or toffee bits
- 1 cup butter
- 1 teaspoon vanilla extract
- 2-3 tablespoons water
- Optional: 2-3 tablespoons heavy cream
Instructions
- In a stand mixer bowl on medium speed with a paddle attachment, beat the softened butter and sugar until incorporated, fluffy and light.
- Gradually add in the flour and salt at low speed until a dough begins to form. Initially, it will appear dry and won't create a dough that sticks together.
- Add the finely diced pears (you can also pulse in a food processor) and cinnamon chips and mix until evenly distributed and mix in with a spatula.
- Add the vanilla, and activate the gluten formation by adding the water and check a small amount with your fingers before bringing the dough together with your hands. Add more water and/or cream as needed to get the dough to stick together but don't put too much liquid! Only enough to work it into a slab.
- Transfer the dough to a lightly floured surface and use a rolling pin with cling film on top to flatten the dough about a 1/2 inch. Use a cookie cutter or knife to shape the individual cookies.
- Lay them out on parchment-lined baking trays and pierce with a fork (to ensure the heat gets in the middle during bake time) before chilling for at least 30 minutes.
- Bake at 350F for 30 minutes, then remove from oven and cool. Enjoy!
Notes
If you use white whole wheat flour, you will likely need to add 2-3 tablespoons of heavy cream when activating the gluten since there is less of it. You can also use all-purpose flour when dusting the surface to shape the dough.
Nutrition Facts
Calories
92Fat (grams)
5.2 gCarbs (grams)
10.3 gSugar (grams)
4.9 gProtein (grams)
1.4 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Ginger Biscuit Snickerdoodles
Ginger biscuits hold such a clear, dear memory in my mind. My grandmother always kept a tin of biscuits at her home, and when my siblings and I visited as children, we knew to expect a nibble. The collection included some crunchy ginger biscuits (or gingerbread biscuits, gingersnap, ginger nut, whatever you prefer!
Molasses, brown sugar and a combination of nutmeg, cinnamon, and cloves make these cookies unique. I also added in some crystallized ginger to intensify the flavour. Thanks to Primal Palate Gingersnap Spice (a holiday baking necessity), there won't be any confusion about what you're eating!
What about the snickerdoodle part of this recipe? Well, these New England treats are simple but a fan favourite, and I'm one of them! A soft (or crisp) cookie rolled in cinnamon sugar; this combination is seamless.
If you are looker for a recipe for Gingerbread Man Biscuits, look no more! Click here.
Biscoff Apple Pie
Apple pie is honestly hard to resist. But so is biscoff! If you’re a fan of both, check out this Biscoff and Toffee Apple Bread Pudding recipe here.
Biscoff isn't too sweet, spiced with warm, fall flavours. Topping an apple pie, the thick layer of smooth warm melted cookie adds great texture and lends the undertones of caramel, brown sugar, cinnamon, nutmeg, and cloves.
Ingredients
5 apples, diced
6 biscoff cookies, crushed (save 1 + 1 tablespoon for garnish)
1/2 cup coconut sugar
2-3 tablespoons lemon juice
1/4 cup flour
1/3 cup biscoff
1 teaspoon cinnamon
1/2 cup heavy cream
1/4 teaspoon cloves
1/2 teaspoon nutmeg
2 pie dough crusts, thawed
1 egg (egg wash)
1 tablespoon vanilla extract
Sea salt (optional)
Vanilla ice cream
Instructions
Peel, quarter and thinly slice the apples, then add to a large bowl. Coat with the lemon juice and toss.
Add the flour, crushed biscoff cookies, and spices; evenly coat, stirring with a spoon.
Unroll one pie crust into a pie tin and press down slightly to ensure there aren't any pockets of air on the sides. Pour the apples over.
Roll over the second pie crust on top then use scissors to cut away excess dough. Use a spoon or fork to press and seal the edges, and then make four incisions in the center of the pie. Brush with egg wash then bake for 30 minutes at 350F.
Remove from oven and cool for 2 minutes while melting biscoff in the microwave for about 35 seconds or until melted. Pour over the hot pie.
Sprinkle the crushed biscoff cookies, sea salt, and serve warm with vanilla ice cream.
Strawberry Shortcake Cake Infused with Thyme, Rum and Coconut
This elegant, summery cake is a fresh twist on the classic strawberry shortcake. Layers of coconut-infused vanilla sponge are filled with tangy whipped cream and Greek yoghurt, and crowned with strawberries steeped in jam, rum, lemon, and thyme. It's light, flavourful, and just indulgent enough—perfect for Mother's Day or any sunny celebration.
Whether you're serving a crowd or just want a seasonal centrepiece for your table, this cake delivers big flavour with minimal fuss. The herbal notes of thyme, subtle rum warmth, and tropical coconut make this a shortcake you won’t forget.
Is your mouth watering yet? This cake shouldn't take you long at all—you're basically just putting together easy-to-make sponges, whipped cream, and strawberries, and you're done.
I love cooking with fruit and vegetables that are in season; it makes the finished product taste so much better. Since I made this cake in the spirit of Mother’s Day, I added rum to the strawberries because, well… it works! But also because my mother loves strawberry daiquiris. Coconut pairs beautifully with rum, and the fresh thyme and lemon juice help brighten and enhance the flavour of the berries.
Now that you know some of the behind the scenes of this recipe let's get baking!
Ingredients
Cake
2½ cups all-purpose flour
1½ cups granulated sugar
3 tsp baking powder
½ tsp salt
½ cup coconut or vegetable oil
2 eggs, room temperature
2 egg whites, room temperature
1 (5 oz) can full-fat coconut cream
¾ cup oat milk (or any milk), room temperature
1 tbsp vanilla extract
1 tsp almond extract
Cream Filling
2¼ cups whipped cream (coconut or regular)
1 (8 oz) package Greek yogurt cream cheese, softened
1 tbsp sour cream
1 cup icing sugar
1 tbsp lemon juice
1 tsp vanilla extract
Strawberry Topping
3 cups strawberries, sliced or quartered
2 tbsp strawberry and raspberry jam
1 tsp rum or rum extract
1 tbsp fresh thyme leaves
1 tsp lemon juice
Optional: ½ cup whole strawberries for garnish
Instructions
1. Prep the Oven & Cake Pans
Preheat oven to 350°F (175°C).
Line 3 (or 2) round cake pans with parchment paper or grease and flour them.
2. Mix the Dry Ingredients
In a large bowl, whisk together flour, baking powder, and salt. Set aside.
3. Mix the Wet Ingredients
In another large bowl, beat together oil, sugar, eggs, egg whites, vanilla, and almond extract until smooth and creamy.
4. Combine the Batter
Gradually add the dry ingredients in 2–3 parts, mixing just until combined.
Slowly mix in the milk, again just until incorporated—don’t overmix.
Fold in the coconut cream until the batter is smooth and thick.
5. Bake the Cakes
Divide the batter evenly between the prepared pans. Tap them gently on the counter to release air bubbles.
Bake for 25-30 minutes or until a toothpick comes out clean and tops are lightly golden.
Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
6. Macerate the Strawberries
In a bowl, combine the strawberries with jam, thyme, lemon juice, and rum or rum extract.
Let them marinate while the cakes cool—about 30 minutes. Then drain (reserve syrup if desired).
7. Make the Cream Filling
In a large bowl, whisk together the cream cheese, sour cream, icing sugar, vanilla, and lemon juice until smooth.
Gradually add the whipped cream and beat until stiff peaks form. Avoid over-whipping to prevent curdling.
8. Assemble the Cake
Level the tops of the cakes if needed.
Place one cake layer on a stand. Spread ⅓ of the cream mixture evenly, then add ⅓ of the strawberries.
Repeat with the next layer(s), finishing with cream and a final topping of berries and whole strawberries if using.
Storage and Pro Tips
Storage
Best served fresh, but can be chilled for up to 3 days.
To freeze, wrap slices tightly in plastic wrap and store in an airtight container for up to 3 weeks.
Optional: Brush cake layers with reserved strawberry syrup before assembly to boost flavour and moisture.
Tips for Flat, Even Cake Layers
Lower oven temp to 325°F (160°C) for a slower, more even rise. Extend bake time slightly as needed.
Use cake strips: Wrap wet cake strips (or DIY with damp towel strips and foil) around your pans to help layers bake flat.
Don’t overfill pans: Fill each pan about ⅔ full to avoid excessive doming.
Weigh your batter: Use a scale to evenly divide batter across pans for uniform height.
Level if needed: Once cooled, trim domes with a serrated knife or cake leveler. For best results, chill layers first.
Avoid overmixing the batter once flour is added—this helps maintain a tender, even crumb.
BlackBerry Blueberry Lemon Bars
I've made it clear the berry lemon pairing works wonderfully. If you're interested in some other ways to combine them, you can try this blueberry and lemon curd French toast, blueberry and lemon curd mascarpone tarts, or this mixed berry Dutch baby with a splash of lemon juice and zest. They work together so well despite both being inherently tart. Extra sugar and a creamy factor add to the subtle sweetness of the berries usually do the trick to bring everything together.
This recipe has a lot going on in terms of texture, and you can enjoy it as breakfast, brunch, or dessert with a scoop of ice cream.
This recipe also uses several flour alternatives; I used almond and oat flour for the crust to try to take advantage of the benefits. Due to the way these flours absorb liquid, the crust will be on the softer side, so you might need to add a little bit of extra or flour to thicken it enough for you to be able to press into the bottom of the baking pan - but don't overdo it. I also used millet flour for the crumble and advise the same, but you won’t have to worry as much compared to the crust. You can also just use all-purpose flour in both cases!
Ingredients
Crust:
1/2 cup coconut sugar
2 sticks (plant-based) butter
2 cups almond flour
1/3 cup oat flour (+ a little extra if necessary)
1/2 teaspoon salt
Filling:
1 egg
1 cup blueberries
2 cups blackberries
1/4 cup lemon juice (juice of 1 lemon)
16-ounces Greek yoghurt cheese cream, softened/room temperature
1/2 cup coconut sugar
1/4 cup coconut cream
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Crumbling:
1 cup millet flour
1 teaspoon vanilla
Zest of one lemon
1 stick (plant-based) butter, melted
1/4 cup desiccated coconut
Instructions
Turn your oven to 350F.
Prepare the crust. In a large bowl, cream the sugar and butter with a hand mixer until fluffy. Add the almond flour, oat flour, and salt, then beat until combined - add a little extra oat flour if necessary sure it is the right consistency. Press the crumbly mixture into an oil-sprayed 9 by 13 baking dish and bake for 25-30 minutes - frequently check after 20 minutes to make sure it doesn't burn; you want it firm enough to gold the filling.
While that is baking, make the filling. In another large bowl, whisk the cream cheese and sugar. Beat in the egg. Whisk in the remaining ingredients and then gently fold in the washed and drained blueberries.
Prepare the crumble. Whisk those ingredients until they resemble a soft dough.
Once the crust is cooled, evenly pour and spread the filling, distributing the crumble on top. Bake the bars for 50-60 minutes, making sure the centre is set. You can jiggle the tray and lightly press with your fingers to make sure.
Allow to cool for 30 minutes, then chill for at least 2 hours to set in the fridge fully. Once chilled, cut into squares, dust with icing sugar and serve.
Note: the butter should be softened but not near melting.
Mini Easter Egg Scones
This recipe is part of a six course brunch.
Scones are a must for the brunch table, I think. You can enjoy these semi-sweet baked goods with milk, tea, or coffee. The great thing is after brunch; you can continue to enjoy them--and even freeze--as a quick morning snack in the following weeks.
To add some texture and make them festive, I use some Cadbury Mini Easter eggs, probably the only candy I enjoy this time of the year. If you have children, they too will likely enjoy the bits of chocolate encased with the coloured hard shell in between the warm, crumbly scone, smothered in jam or cream.
If you need a visual step-by-step, check out my video on how to make Pecan and Biscoff Scones.
Here's what you need.
Ingredients
2 1/4 cups all-purpose or pastry flour + a little extra for dusting (you can use oat flour, but that can change the texture of the scones a little bit)
1/2 cup cold butter, cubed (I used plant-based)
1/2 teaspoon salt
1 tablespoon baking powder
1/2 cup coconut sugar
1 cup Cadbury mini eggs, crushed
1/2 cup coconut or almond milk + 1 teaspoon lemon juice (or buttermilk)
1 teaspoon vanilla extract
1 egg, beaten
Instructions
Add the lemon juice to the coconut or almond milk and set it aside to curdle--no need if you're already using buttermilk, that means your milk is already curdled.
In a large bowl, whisk the flour, baking powder, salt, and crushed mini eggs until evenly mixed. Add the cold butter (the colder, the better!), and use a pastry knife or two sharp knives to chop the butter into the flour mix. Use your fingers until it resembles bread crumbs, but don't overmix.
Add egg, mix evenly into the dry batter, then add the milk and mix into a soft dough.
Transfer to a floured surface and knead for about 2-3 minutes, shaping into a round dome (if you find the dough too soft and sticky, use the kneading process to add a bit more but not too much to avoid overly dry scones).
Use a kitchen scraper to slice the dough into eight pieces. Try to make them roughly the same size. Press some extra bits of the crushed mini eggs for the top of the scones.
Bake at 350F for 22-25 minutes, remove from the oven and cool. You can serve them, but they are meant to go with jam and clotted cream.
Banana Papaya Bread with Pecan Streusel
How I love pawpaw's, or papayas — honestly not sure what the more common name is! I'm not quite sure how the tropical fruit made its way to Zimbabwe, but it's a beloved fruit over there. I think at one point; my family has a tree in the garden. I love papaya because it's highly refreshing and inherently sweet but in a subtle way. The water content is also pretty high, so that's good for you. Pawpaws (yes, I will use them interchangeably!) are a lot more versatile than I think people give it credit for; hence why I decided to pair them with banana and am so glad I did!
Banana bread is popular throughout the year. It became one of the most baked and searched for recipes during the quarantine, and with spring coming along this side of the hemisphere, there's no end in sight, and it's making a resurgence.
I decided to combine the classic banana bread, something I've always loved, with pawpaw -- one of my favourite fruits.
It's delicious great with a cup of tea or coffee, or you put a scoop of ice cream over it too or eat it as it is, maybe with a little bit of butter or whipped cream whatever your preference is, it's excellent.
I think the cherry on top for this recipe is the pecan streusel. The buttery, caramelized taste of the pecans mixed with dark brown sugar is to die for, and in some ways, similar to coffee cake. Regardless of what you eat it with, you will enjoy it!
Ingredients
1/2 large papaya mashed + 1/2 cup chopped (1 whole fruit should suffice)
1 1/4 sticks butter (10 tablespoons), melted
2 cups self-raising flour
2 eggs
1 teaspoon vanilla extract
1 large banana, mashed
1/2 cup pecans, toasted and roughly chopped
1 teaspoon baking powder
1/2 cup light brown sugar
Streusel:
3/4 cup pecans, roughly chopped
1 tablespoon all-purpose flour
1/4 cup dark brown sugar
1 tablespoon cinnamon
2 tablespoons butter
Instructions
In a large bowl, whisk the flour, baking powder and light brown sugar, set aside.
In a small bowl, mash and mix the half portion of the pawpaw, the banana, the vanilla, and the beaten eggs.
Toast and chop the pecans if they are not ready-to-go, mix them into the flour bowl with the chopped papaya, butter (10 tablespoons), and egg mixture. Combine well with a spatula.
While your batter rests for a few minutes, prepare your streusel. Mix the second batch of pecans with dark brown sugar, cinnamon, flour, and two tablespoons of butter.
Spray a loaf tin (9 inches by 4 inches - if you have the 8-inch tin, there will be leftover batter—you don’t want to fill it to be brim as the bread is going to rise and expand).
Spoon and spread your streusel on top of the batter. Try to distribute this evenly, then place the loaf pan on a baking tray (this will catch any spillage that may occur).
Bake for 60 minutes at 400F, checking periodically after at least 30 minutes have passed.
Remove from the oven and set aside to cool. Serve warm with tea or coffee, and enjoy! Consume in 3-4 days or freeze airtight or wrapped in clear film for up to a month.
Glazed Pecan and Biscoff Scones
Scones. Who doesn't love them? Not sure if I should thank the Irish or the British, but at this point, they belong to everyone, and I'm here for it.
These baked goods were a mainstay for me growing up -- the traditional plain ones with raisins, finished with an egg wash and circular (unlike the triangles Americans typically serve up). There's nothing like the smell of freshly baked scones served with hot milk tea, clotted cream and jam when called for. I also can't imagine the 'perfect brunch' without them either.
I combined two flavours that pair well for texture and taste for this recipe - pecans and Biscoff, aka cookie butter (well, in this case, the cookies themselves too)! Pecans have a subtle, buttery taste which makes them a seamless addition to most baked goods, but you can also make them sing. As for the biscuits, the spicy undertones of cloves, cinnamon and nutmeg, and notes of caramel, are always a treat. Note: when pulsing these ingredients, make them as coarse (or fine) as you like.
Scones are not as difficult to make as people might believe, ideal not just for brunch but also for a light breakfast or afternoon break.
Watch the video below for a step-by-step to see just how simple it is to make them, and you'll regularly have fresh scones in your home!
Ingredients
2 1/4 cups all-purpose flour + a little extra for dusting
1/2 cup granulated sugar
1/2 cup cold butter, cubed (I used plant-based) or coconut oil
1/2 cup almond milk + 1 teaspoon lemon juice (or buttermilk)
1 teaspoon vanilla extract
1/2 teaspoon salt
1 tablespoon baking powder
10 Biscoff biscuits
1/4 cup Biscoff cookie butter (for the glaze)
1/4 cup raisins
Handful of pecans
1 egg
Instructions
If you are not using regular buttermilk, add the lemon juice to the almond milk and set it aside to curdle.
Next, add the pecan nuts and cookies to a food processor or blender, and pulse to your desired consistency.
In a large bowl, whisk the flour, baking powder, salt, and blitzed pecans and Biscoff cookies until evenly mixed.
Add the cold butter, and use a pastry knife or two sharp knives to chop the butter into the flour mix. Finish off with your fingers until it resembles bread crumbs.
Add the raisins and the egg, mix evenly into the dry batter.
Follow this with buttermilk, and mix with a spatula into soft dough forms.
Transfer to a floured surface and knead for about 2-3 minutes, shaping into a round dome. (If you find the dough too soft and sticky, use the kneading process to add a bit more but not too much to avoid dry and rough scones).
Using a kitchen scraper or sharp knife, slice the dough into eight pieces. Try to make them as even as possible. You may need to dust it with flour to prevent it from sticking.
Bake at 350F for 22 minutes, then remove from oven and set aside to cool.
Melt the cookie butter in a microwave-proof container for about 30 seconds, then use a spoon to glaze the scones.
Serve with tea and clotted cream!
Sticky Toffee Date Pudding
This recipe is part of a two-part 3-course meal menu. Start with this Creamy Tomato Beet Soup., followed by an Eggplant Lasagna with Mushroom Ragu, served with a Kale and Brussels Sprouts Salad.
I've made a pudding similar to this, which has become a South African quintessential dessert - Malva Pudding with Rum Sauce. Sticky toffee date pudding is the English or Australian version, a cake made from flour, eggs, sugar, butter and well, of course, dates!
What makes this dessert is the moist texture of the cake and the sauces you serve it with since it acts like a sponge. The "sticky" in sticky date pudding gets its name from the creamy brown sugar-based toffee sauce that goes on top.
Sticky toffee pudding is also often served with custard, ice cream, or whipped cream. In this case, like my previous dessert, I used my signature Amarula Custard.
Ingredients
Cake:
1 1/4 cups all-purpose flour
1 1/4 cups dark brown sugar
6 tablespoons butter
3 eggs
2 teaspoons baking powder
3/4 cup or 6-7 ounces dates, pitted (I used Medjool)
1 teaspoon vanilla extract
1 teaspoon baking soda
Toffee sauce:
6 tablespoons dark brown sugar
1/2 cup butter
1/2 cup + 2 tablespoons light brown sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
15-ounce (400ml) can coconut whipping cream
1/2 cup milk (I used plant-based for this)
Instructions
In a small saucepan, submerge and simmer the dates for about 5 minutes or until they begin to break down. Cool, strain, and pulse into a paste in a blender or food processor. Mix with the baking soda and set aside.
Cream the dark brown sugar and butter with an electric mixer on high speed until fluffy and creamy in a large bowl. Beat in the eggs one at a time, then gently fold in the flour, baking powder, and the date mix - you’ll notice it would have lightened and up a bit and become airy in texture.
Pour the batter into a greased and/or parchment-lined cake tin (I used one 8 inches by 8 inches) and bake at 350F for about 50-60 minutes (depending on your oven). The centre must come out clean with a toothpick or skewer to check the doneness.
While this is baking, make your toffee sauce. Melt the butter in a saucepan. Add the two sugars and mix until dissolved. Stir in the cream and milk, then simmer for about 3-4 minutes. Remove from heat, and stir in the vanilla, set aside.
If you plan to serve this with custard, at this time, you can make my Amarula Custard.
Once your cake is done, set aside to cool before serving. Cut into squares, then assemble!
For each serving, spoon a bit of the custard in a bowl. Place your date cake on top, then drizzle the toffee sauce on top. Serve hot!
Store each item separately in airtight containers, consume in 3-4 days.
Red Velvet Cream Cheese Swirl Brownies
This recipe is part of a two-part 3-course meal menu. Start with this Avocado and Strawberry Salad, followed by a Roasted Veggie Sheet Pan with Pan Seared Salmon.
Are you a brownie fan? Do you like red velvet? Enjoy the occasional spread of cream cheese? Pairing red velvet and cream cheese is one of the dream teams in the realm of desserts and sweet things.
I have done this numerous times with pumpkin bread, and often favour brownie's' with creamy swirls when I see them in coffees shops. For a social occasion or to treat yourself, you can do it at home!
All you have to do it make your batter and the cream cheese mix - which will add some texture and another flavour element - to your red velvet, chocolate, pumpkin, or whatever goodness you are baking. The cream cheese will also make the brownies moist, which is great for those of us who like our brownies a little sturdy but not dry!
Since these were for a special occasion i.e. Valentine’s’ Day, I used cookie cutter shapes, but you can just cut them into squares once cooled!
Ingredients
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon almond extract
1 1/2 teaspoons vanilla extract
1 cup white granulated sugar
2 eggs
1/2 cup butter
Pinch of salt
Powdered sugar (optional)
Cream cheese mixture:
1 (8-ounce) packet Greek yogurt cream cheese
1 egg yolk
Splash of lemon juice
1/4 cup white granulated sugar
2-3 drops red food coloring
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
Instructions
In a small microwavable bowl, melt the butter - about half a minutes should do. You can also do it quickly over high heat in a saucepan. Transfer to a large bowl, then add the salt, baking powder, sugar, salt, cocoa powder, vanilla and almond extract, and red colouring. Mix until combined but don't over mix.
In another small bowl beat the eggs, whisk them into the main batter, and then gently fold into the flour until fully incorporated - you don't want lumps of dry flour!
Pour your brownie mix into a parchment-lined, lightly oil sprayed baking pan (I used one 8 inches by 8 inches). Use a spatula to even out your batter. You can set aside 2-4 tablespoons to drizzle on top of the cream cheese, depending on how much of it you want visible once baked.
Now make your cream cheese mix. In a medium-sized bowl add the cream cheese, egg yolk, vanilla, a few drops of colouring, lemon, almond extract, and sugar. Beat with an electric mixer until smooth.
Spoon dollops of the cream mixture on top all over the top, then add your remaining brownie batter. Use a fork or knife and move it along the batter and cream cheese layers to create the swirl effect in an 'S' motion.
Bake at 400F for about 35 minutes, and make sure the centre comes out clean with a toothpick to check the doneness.
Set aside to cool before cutting, then sprinkle with a little powdered sugar and enjoy!
Store in the fridge in an airtight container and consume in 3-5 days!
