Bliss balls


Raw cocoa / cacau bliss balls recipe 

  • 110 grams Almonds raw, nuts
  • 110 grams pitted dates
  • 45 grams coconut oil / olive oil
  • 35 grams Desiccated Coconut
  • 30 grams Raw Organic Cacao Powder / cocoa powder
  • 1 tablespoon chia seeds

( makes about 12-15)

1. place almonds into TM bowl 20 seconds, speed 9

2. place all other ingredients together into TM bowl 20 seconds, speed 9

3. roll into bite sized balls and cover in extra desiccated coconut

Brilliant ,minutes to make , no baking required, keep in fridge, great for snacks and for lunchboxes .







Chocolate weetbix slice

Chocolate weetbix slice

A classic kiwi recipe from


  • 180g butter
  • 1 teaspoon vanilla essence
  • 75g (1 cup) dessicated coconut
  • 3 weetbix, crushed
  • 140g (1 cup)  flour
  • 1 teaspoon baking powder
  • 135g (3/4 cup) sugar
  • 15g (1/4 cup) cocoa

Thermomix method

  1. Add 180g butter to TM bowl , melt 3-5 mins , 50C, speed 3 until melted
  2. Add all other ingredients to bowl and mix speed 3-4 for 20-40 seconds until mixed .
  3. Press into slice tin
  4. Bake 180C for 15-25 mins ( 25mins works for our oven , crunchier
  5. Ice when cooled with chocolate icing .

Chocolate chip cookies

Chocolate chip cookies

Adapted Chelsea Winters “Incredibly tasty cookies ” from At My Table

Left out the white sugar , only used the brown sugar .


  • 170g rolled oats ( 2cups)
  • 200g butter
  • 1c brown sugar
  • 2 eggs
  • 1 tsp vanilla essence
  • 260g flour (3cups)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 300g chocolate chips
  • 1 c chopped nuts of your choice
  1. preheat oven 180c
  2. blitz rolled oats 10s , speed 10, set aside
  3. soften butter first , then blend sugar at speed 10 until find ,  insert butterfly whisk , cream butter and sugar speed 4 until pale in colour .
  4. Add eggs , vanilla , blend speed 4 until fluffy ( around 15-25 seconds )
  5. remove whisk ,add other ingredients and oats and combine reverse speed 2/3.
  6. Roll into tablespoon sized balls , flatten with fork and bake around 20-25 minutes till golden brown  ( recipe states 10-12 mins, but we like crunchy cookies so added more time )

Can be stored and eaten frozen . Great for lunch boxes.

Best ever carrot cake

Carrot cake
Carrot cake

Easy afternoon tea , this recipe from the community has 220  favourable comments and very simple. Took less than a few minutes to whizz up for the oven. Unlike the guided Caribbean carrot cake in the BCB it has fewer ingredients and only one spice . So when time poor is a great alternative to that one  . Halved sugar as some suggested and was sweet enough , iced with lemon icing . Moist and light, will definitely use again. Checked at 60 minutes baking  and was done.

Poor photography , only just managed  to take one photo before the cake was eaten !

Chocolate and plum Brioche


Chocolate and plum brioche

School holiday baking, this is the guided spiced cherry brioche recipe from the Festive Flavour cookbook. Instead of cherries and spices , we filled the brioche wreath with chocolate chunks,  plums and cranberries. Easier than expected because there is only one prove required a the beginning. Filled two rolls and then plaited and joined to make the wreath .

Chocolate plum and cranberry filling

The recipe is almost same as this one above in the recipe community , only one tsp of salt not two and 40g of sugar instead of 30g. Slightly easier method , make two longish rolls and twist together then join to make one wreath. Bake 35 mins at 180c.

Delicious and impressive coming out of the oven today.

Chocolate plum brioche sliced




20 minute chocolate cupcakes


Piece of cake literally, tried this top rated cupcake recipe from the community , wanting a 5 minute prep time this is the one,  they’re ready for the oven. No need to ice, taste lovely and moist as is. We like the melt butter and add other ingredients recipes. Didn’t pulverise the chocolate too much so it’s like chocolate chip cupcakes. Ready for lunch boxes .