Combine hot cross buns with cheesecake and butternut snap biscuits, and you get this - a super quick and easy no-bake crowd-pleaser.
Made super easy by using store-bought hot cross buns. Though, you’re of course free to make your own! It’s also super customisable, so it’s sure to please everyone.
Read MoreA rich and moist gingerbread spiced chocolate cake, layered with vanilla Swiss meringue buttercream, caramel, and crushed speculoos.
A wonderfully festive flavour for the chocolate lover, the smooth and light Swiss buttercream complements the decadence of the chocolate cake.
Read MoreA chewy yet fluffy yet crispy spin on the classic churro. A textural playground.
Choose between a thick and rich five-spiced chocolate sauce or a peanut powder coating. Or just toss them in a classic cinnamon sugar mixture, delicious either way!
Read MoreA super ooey-gooey choc-chip cookie atop a salty potato chip base for the ultimate salty-sweet combination.
Made in a tiny skillet, this is the perfect treat to serve with ice cream and share with one or two other people, perhaps at your next movie night?
Read MoreMoist and tender banana muffins topped with a crunchy and flavoursome peanut butter streusel.
This is one of those ‘mix wet + dry’ type of recipes, so super simple, and perfect for using up those browning bananas.
Have as a breakfast treat or for afternoon tea!
Read MoreA lightly spiced cheesecake with dried fruit and a hot cross bun base, topped with a chocolate nest.
A festive Easter twist on a classic baked cheesecake. Not only is the flavour of the cheesecake 'filling' part hot cross bun inspired, but the base itself is made of hot cross buns.
Read MoreSuper simple, 4 ingredient 'truffles' made with eggnog ganache and crushed speculoos cookies, rolled in coconut or cocoa.
Perfect to distribute as Christmas/ holiday gifts since they are super simple and no bake! Perfect for hot Australian summer Christmases.
Read MoreNutmeg and cinnamon spiced macaron shells, filled with eggnog ganache.
Using the Swiss meringue method, these macarons have the simplicity of the French whilst having the stability of the Italian.
Read MoreA twist on the classic black forest cake.
The base cake recipe is dairy free, using oil instead of butter to keep the cake moist for longer and soft after being refrigerated, as well as coconut milk instead of regular milk for added richness and flavour.
Read MoreSuper rich and moist brownies using Caramilk (caramelised white chocolate) and earl grey for an elevated flavour, and topped with a drizzle of maple icing.
Sounds like a WILD flavour combo, but trust me, it works.
Read MoreA super moist and flavoursome loaf cake swirled with matcha and white chocolate, topped with a melon pan cookie-esque topping.
If you make anything from my website, THIS has got to be the one.
Read MoreA choc-chip-cookie-based chocolate cake layered with browned butter brown sugar cream cheese frosting (if that weren't already evident from the lengthy title).
A super rich, moist, and chocolatey cake, the chocolate cake portion is worth just making on its own.
Read MoreIt might sound like a bit of a train wreck, but trust me, if you like all components separately, you'll likely enjoy them together too, especially when topped with a cream cheese topping.
This consists of a red velvet brownie with a cheesecake swirl, sandwiched between a crumble base and top, topped with a cream cheese topping.
Read MoreA chocolate-chip cookie based cheesecake, topped with whipped coffee, known nowadays as dalgona coffee after the South Korean treat.
Your afternoon drink and cookie in one.
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