Sinful Sweets

A review of desserts

The Art of Baking

Posted By on Oct 24, 2013 | 0 comments

Remember this post about Yuppiechef’s online baking course? Well shortly after posting about the online baking course, I started the first lesson entitled Ready, Steady, Bake! and thoroughly enjoyed it. Each lesson includes a short instructional video (maximum 10 minutes long), an overview of the notes (discussed in the video), a copy of the recipe used in the video, and a quiz. In order to unlock the next lesson, you need to get 80% or more on the quiz.

After working my way through the first three lessons, I finally had time this weekend to replicate the cake in the first lesson. Lucky for me that you don’t have to replicate the recipe in order to progress to the next lesson! This means you can complete all the lessons and then bake the goodies when you get a chance.

So back to my baking… The first lesson’s recipe was for an Espresso Cake with Mocha Buttercream icing. This was not my first time baking so I found the recipe very easy to follow and replicate.

I didn’t have the two circular cake tins the recipe called for so I used an Angel Food Cake tin which worked just as well though I needed to keep the cake in the oven for a little longer.

The best part of baking for me is getting to lick the spoons! How lickable do these look?!
baking 1

I will definitely make this cake again. Not only does it look great, it tastes absolutely amazing!
baking 2

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lemon pudding


For the pudding
3/4 cup sugar
1/4 cup cornflour
2-1/2 cups full cream milk
3 large egg yolks
1/4 teaspoon salt
1 teaspoon lemon zest
1/2 cup lemon juice
2 tablespoons unsalted butter, cut into cubes (+-30 grams)

For the whipped cream
1 cup cream
1/3 cup icing sugar
1 teaspoon vanilla essence

In a saucepan off the heat, whisk together the sugar, cornflour, milk, egg yolks, salt, zest and lemon juice until well combined. Add the butter and place on the stove over a medium-high heat. Stir continually until thickened (about 8 minutes). Pour into individual serving bowls and chill until set (about 3 hours).

Once the pudding has set, make the whipped cream. Add the cream, icing sugar and vanilla essence into a bowl and mix with an electric mixer on high until soft peaks form. Spoon the whipped cream between all the bowls. Chill until ready to serve.

Serves about 4-6.

Recipe found here.

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Peanut Butter Cheesecake Mousse

Posted By on Jul 22, 2013 | 0 comments


I made this heavenly dessert on Saturday night for our MeyerChef evening. It was really so easy to make and so delicious!


For the crust
4 tablespoons butter (+-60 grams)
3/4 cup chocolate chips
1/4 cup sugar
2 cups coarsely chopped roasted peanuts

For the filling
1 cup heavy cream
8 ounces cream cheese
1 cup creamy-style peanut butter
1 cup powdered sugar
1 can sweetened condensed milk
1 teaspoon vanilla extract

For the topping
Whipped cream
Chopped peanuts
Chocolate shavings


For the crust
In a medium, heavy bottomed saucepan combine the butter, chocolate chips and sugar over a low heat. Gently melt the chocolate, stirring constantly. When the mixture is smooth, add the chopped peanuts. Divide among your individual dishes or glasses and press the mixture down to make a bottom crust. Then place in the fridge to set.

For the filling
In a large bowl, beat the heavy cream until stiff peaks form. Cover and refrigerate.
In another large bowl, combine cream cheese and peanut butter and beat until smooth. Reduce speed to low and gradually add in powdered sugar until well combined. Add sweetened condensed milk and vanilla. Beat on medium speed until mixture is creamy and smooth. Remove the whipped cream from the fridge and add 1/3 of it to the peanut butter mixture and stir to combine. Gently fold in the remaining whipped cream until well blended. Evenly divide the filling into the prepared serving dishes or glasses. Cover with plastic wrap and refrigerate for at least 3 hours.

When ready to serve, top with whipped cream and chopped peanuts or chocolate shavings.

Makes about 8 depending on the size of glass or dish used.

Recipe found here.

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Almond choc chip cookies

Posted By on Jun 24, 2013 | 0 comments

Last weekend a baking bug bit me! I had a look through the pantry to take stock of what I had and then decided that I had to find something to bake that had almonds and chocolate chips. I found the most amazing recipe that I will definitely be using again and I just had to share it!

2013-06-15 21.20.32

1/2 cup butter softened
1/2 cup packed dark brown sugar*
1/3 cup sugar*
1 egg
1 teaspoon vanilla essence
1 cup plus 2 tablespoons self-raising flour
1/2 teaspoon salt
1/4 teaspoon bicarbonate of soda
1 cup milk chocolate chips
1 cup sliced almonds**

In a large bowl, cream the butter and sugars until light and fluffy. Beat in the egg and vanilla. Combine the flour, salt and bicarb in a separate bowl and gradually add to the creamed mixture and mix well. Stir in chocolate chips and almonds.

Use a teaspoon to scoop out mixture and roll into balls. Place them about 5cm apart on a greased baking tray. Bake Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Bake at 190° for 9-11 minutes or until edges are firm. Remove to wire racks to cool.

*I only had caramel sugar in the pantry so I used this for both the sugar elements.
** I had whole almonds that I then threw in the food processor to get them cut down into bits.

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A trio of desserts

Posted By on Aug 6, 2011 | 1 comment

If you read this post, you would know that I enjoyed these desserts on Thursday night when The Upper Palatte (TUP) met for our first “ingestion” at Cube Tasting Kitchen in Parktown North.

To my absolute excitement, there were three dessert courses!

Dessert Course One

Pistachio polenta tart with lemon custard & olive shavings.

My Thoughts
The lemon custard tasted like the perfect lemon zest found in my favourite lemon meringue tart. It was tart but sweet. And when paired with the polenta tart, I was in heaven. I know it was a “tasting menu” but I could easily have had a larger portion served.

Dessert Course Two

Pineapple & raisins flambéed in Jasmin Tea with Chantilly cream and a delectable caramel popcorn shooter.

My Thoughts
I am not the biggest fruit fan, so I was pleasantly surprised to taste the pineapple and raisins and find that the Jasmin Tea had altered their taste…in a good way. And then paired with the Chantilly cream… Mouth-gasm of note! And then… I dipped my teaspoon into the caramel popcorn shooter and my mouth-gasm happened all over again. It was like buttery caramel popcorn but in a liquid form. Wow!

Dessert Course Three

Rosemary infused hot chocolate & baked chocolate custard.

My Thoughts
I wasn’t a fan of the rosemary hot chocolate. It tasted more like a savoury gravy with a hint of chocolate, than a hot chocolate infused with rosemary. Nonetheless it was a great palate cleanser. The baked chocolate custard was like a chocolate crème brûlée. It was rich and creamy. And when paired with the last drop of the rosemary hot chocolate, the taste was enhanced to perfection.

I would love to try a multiple course menu of desserts. Maybe Cube Tasting Kitchen will do this one day… Would you join me?

Hugs & Kisses
Jessica Giggles

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Vanilla Panna Cotta with Berries

Posted By on Jul 12, 2011 | 1 comment

I had this dessert last night at Doppio Zero in Rosebank.

It is listed as “Vanilla Panna Cotta with Berries” on their dessert menu and is priced at *R34.00 per portion. It is described as cooked cream with vanilla berries.

My Thoughts
My first bite of the panna cotta alone left me wanting more. Usually it is decadently sweet and creamy but this version was quite tasteless. When paired with the berry coulis served on the side however, the dessert took on a different taste altogether. The berries sweetened the deal while also leaving you with a tang that tickled your tastebuds. It is the perfect size for those that ate too much during main course, and just sweet enough for those who aren’t big dessert eaters.

Rating: 5 out of 10

Try it and let me know what you think!

Hugs & Kisses
Jessica Giggles

*The price is correct at the time of publishing

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