White Chocolate and Macadamia Cookie

Everytime I visit Subway for lunch, I make sure I order their white choc macadamia cookie too.  Then I thought why not make it myself.  I found the recipe below on Allrecipes.com, It is so yummy esp. on a rainy day.

I always make 2 batches of these cookie so I can take some for work. They seem to loved it. Click on the link below for the recipe.

White Choc and Macadamia Cookie Recipe.

Blueberry & White Chocolate Baked Cheesecake

One of my favourite Baked Cheesecake to make is Blueberry & White Chocolate cheesecake. The white chocolate can make such a difference with the taste even if you only need to drizzle the chocolate on top of blueberry toppings.  Below is the recipe that I have been using for years. Enjoy!


250g digestive biscuits
80g butter (melted)


400g Philadelphia cream cheese (full fat)
120g Caster Sugar
1 large egg
1 egg yolk
1 tsp Madagascan vanilla flavour
340g sour cream
3 tbsp cornflour


200g blueberries (tinned or fresh)
20g sugar


1 tbsp of Apricot Jam
90g blueberries (fresh or cooked)
50g Melted White Chocolate


Pre-heat the oven to 130C.

Crush the biscuits in a food processor (or put in a plastic bag and bash with rolling pin).
Mix with the melted butter. Press into an 8 inch springform tin.

Prepare blueberry filling – add blueberries and sugar to a saucepan and heat until mix is thick and glossy. Leave to cool slightly.

To make the cheesecake, beat the cream cheese and sour cream until smooth. Pre mix the sugar and cornflour and beat into the cheese cream mix on a slow speed (you can use a wooden spoon to mix it up). Slowly mix in the remaining ingredients (vanilla, eggs, yolk) until smooth. Pour into the tin.

Fill a piping bag with the blueberry mix and cut a 1cm opening at the end of the bag. Insert the bag into the cheesecake and whilst applying firm pressure swirl in a spiral pattern working from the outside in.

Bake for 50-60 minutes, it should be set slightly, the centre will be a bit wobbly. Leave in the tin to cool.

Brush the surface of the cooled cheesecake with warmed apricot jam, sprinkle over the blueberries and drizzle with melted white chocolate to decorate.

Chill in the fridge for a few hours before serving. I leave the cake in the fridge overnight.

I have done this cheesecake so many times and the cake is delish everytime. Enjoy with a cup of tea or coffee.

Thanks for reading,

Black Forest Gâteau

Here is one of our favourite cake and recipe that I love making for family and friends.
Perfect for Sunday roast dessert, birthdays or any occasion. Yummy!

This light chocolate sponge, moistened with Cherry Brandy or Kirsch and layered with cherries and fresh whipped cream, is still one of the most popular of all the chocolate gâteaux.


  • 6 eggs (medium)
  • 200g caster sugar
  • 5 ml vanilla essence
  • 50g plain flour
  • 50g cocoa powder
  • 115g unsalted butter, melted


  • 60ml Cherry Brandy or Kirsch
  • 600ml double or whipping cream
  • 2tbsp of cocoa powder
  • 30ml / 2tbsp icing sugar
  • 2.5ml / 1/2 tsp vanilla essence
  • Chocolate shavings
  • 675g stoned morello cherries, drained
  • 100g glazed cherries


Preheat the oven to 180C. Grease two 8 inches sandwich cake tins and line the base of each with non-stick baking paper. Using an electric mixer whisk the eggs with the sugar and vanilla essence in a large bowl until pale and very thick.

The mixture should hold a firm trail when the whisk is lifted.
The batter consistency should look like a milkshake in comparison, do not over mix.

Sift the flour and cocoa over the mixture and fold in lightly and evenly (be patient). Stir in the melted butter. Divide the mixture among the prepared cake tins, smoothing them level.

Bake for 18 to 20 minutes, until risen and springy to the touch. Leave to cool in the tins for about 5 minutes, then turn out on the wire racks and leave to cool completely.

Prick each layer all over with a skewer or fork, then sprinkle with the brandy. Whip the cream in a bowl until it starts to thicken, then beat in the icing sugar, cocoa powder and vanilla essence until the mixture begins to hold its shape.

Sandwich the cake with a thick layer of cream and morello cherries. Spread the remaining cream all over the cake or pipe some swirl all over it. Press grated chocolate over the sides and decorate the top with chocolate shavings and cherries.

Thanks for reading.
~ Lisa


Lemon Drizzle Tray Bake


First of all, Happy 2016 to all my followers. Sorry it took a while for me to update this blog.
I have been busy at work and helping my husband with our project at home.

The very first cake I’ve done in 2016 is Lemon Drizzle Tray Bake. Don’t you just love the tangy and sweetness of this cake, the taste is out of this world.


  • 225g (8 oz) butter , softened
  • 225g (8 oz) caster sugar
  • 275g (10 oz) self-raising flour
  • 2 teaspoons baking powder
  • 4 eggs (medium)
  • 4 tablespoons milk
  • finely grated rind of 2 lemons


  • juice of 2 lemons
  • 175g (6 oz) granulated sugar

You can use a tray or a 2 x 8″ round tin, watch the cooking time. If you are going to split the batter into 2 round tins, the cake will cook in 20-25 mins. Just keep an eye on it, you will know when it’s done. The cake will start to go brown then test the sponge using a cake tester.


  • Grease the 9″ X 9″ tin and then line with the paper, pushing it neatly into the corners of the tin. Pre-heat the oven to 160°C/325°F/Gas 3.
  • Measure all the ingredients into a large bowl and beat until well blended. You can use an Electric mixer or wooden spoon, make sure that the butter is really soft. Turn the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all of the mixture. Level the top gently with the back of the spatula.
  • Bake in the middle of the pre-heated oven for about 30-35 minutes or until the traybake springs back when pressed lightly with a finger in the centre.
  • Allow the traybake to cool in the tin for a few minutes then lift the cake out. Carefully remove the paper and put the traybake onto a wire rack placed over a tray (to catch drips of the topping).
  • To make the crunchy topping, mix the lemon juice and granulated sugar in a small bowl to give a runny consistency, you add more lemon juice if you prefer a more tangy taste. Prick the sponge using a fork to make some small holes for the liquid to be absorbed. Spoon this mixture evenly over the traybake whilst it is still just warm. Cut into about squares when cold and Enjoy with a cup of tea!

Thanks for reading.
~ Lisa