There were three things I had considered doing this afternoon – 1) attempting to make peanut butter cups, 2) make smoothies, or 3) try on dresses in Juliette Hogan. I ended up being persuaded towards number 2 (*cough* Tim *cough*), however it was a good opportunity to experiment with a few new ingredients – namely chia seeds, coconut oil, and cocoa nibs (#superfoodsunday, obviously).
Awhile back I was sent a baking challenge by the way of of Cadbury and Philadelphia Cream Cheese to celebrate season 3 of New Zealand’s Hottest Home Baker (I watched every episode, by the way). My mission? Cupcakes! Though Peanut Butter & Chocolate Cupcakes were suggested, I wanted to do something a little different – having recently stumbled onto this yummy recipe for frost-less Red Velvet Cupcakes with a cream cheese swirl on the inside (the idea being that the frosting is in the middle). The result was too cute not to share :o)
I’m very excited to start posting recipes on this blog. It’s something I’ve been thinking about and planning to do for a long time so it’s very cool to finally see it happen. My preferred recipes are those that don’t ask for too many ingredients and are relativly healthy. I hope you like these posts!
I love an after-dinner sweet treat, although I’m much more likely to grab an ice bar or a few spoonfuls of Puhoi Valley’s gourmet yogurt than whip up my own creation. Enter: Super-Simple Blueberry Tiramisu. What I love about it is that it’s super quick to throw together. Plus, all the low fat swaps make it a much healthier version of the decadent original!