Chilly outside? Time to turn on the oven and get your bake on! These winter bakes are perfect for slow mornings, lazy afternoons, and cosy evenings in. 

Choc-chip chickpea brownies 

Serves 9  

Ingredients 

2 x 400g each tins chickpeas, drained and rinsed
1 cup (250ml) peanut butter
1 cup (250ml) honey
½ cup (125ml) coconut sugar
2 Tbsp (30ml) almond milk
4 tsp (20ml) vanilla essence
1 tsp (5ml) salt
1 tsp (5ml) baking powder
1 tsp (5ml) bicarbonate of soda
1 cup (250ml) chocolate chips, plus extra to decorate
Sea salt, to decorate
Melted ark chocolate, to decorate 

Method  

1. Preheat oven to 180°C and grease a 20 cm baking tin.
2. Place all ingredients, except the sea salt and chocolate chips, in a food processor. Blend until smooth. Stir in chocolate chips with a wooden spoon.
3. Pour the batter into the tin and spread evenly. Sprinkle with chocolate chips and sea salt.
4. Bake for 30–40 minutes, until the edges just pull away from the tin, and the top is set and slightly golden brown.
5. Allow to cool for at least 15 minutes, then drizzle with melted dark chocolate. Slice into 9 brownies.

Recipes & styling: Amerae Vercueil
Photography: Andreas Eiselen 

Pumpkin muffins with cinnamon-caramel filling 

Ingredients  

For the muffins  

1½ (375ml) cups flour
1 tsp (5ml) cinnamon
½ tsp (3 ml) ground ginger
¼ tsp (2ml) nutmeg
¼ tsp (2ml) cloves
1 tsp (5ml) baking powder
½ tsp (3ml) bicarbonate of soda
½ cup (125ml) coconut oil, melted
½ cup (125ml) white sugar
½ cup (125ml) brown sugar
2 eggs
1 tsp (5ml) vanilla essence
1 cup (250ml) pumpkin puree  

For the filling  

1 tin (360g) Caramel Treat
1 tsp (5ml) cinnamon  

Method 

For the muffins 

1. Preheat oven to 200°C. Grease and line a muffin tray with muffin liners.
2. Sift together flour, spices, baking powder and bicarb and mix well to ensure all the spices are evenly dispersed.
3. In a separate bowl, whisk together the remaining ingredients.
4. Fold the dry ingredients into the wet, until smooth and fully incorporated.
5. Spoon the mixture into the prepared liners and bake for 15-20 minutes, until a skewer comes out clean.
6. Cool on a wire rack for 10 minutes, before starting with the filling.

For the filling 

1. Combine the Caramel Treat with the cinnamon and transfer to a piping bag with a fine nozzle attached.
2. Plunge the nozzle into the top of each muffin and pipe full with cinnamon-caramel.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen 

Fool’s pain au chocolat    

Makes 10 

Ingredients  

1 roll (400g) puff pastry, defrosted 
4 bar one chocolates (52g each), sliced into 3 lengthways 
2 eggs, whisked 
3 Tbsp (45ml) milk
Icing sugar, for serving 

Method  

1. Preheat oven to 200°C. 
2. Roll out pastry to 2mm thick and trim the edges to create a clean rectangle. 
3. Halve the pastry lengthways, then divide into 10 smaller rectangles. 
4. Place a piece of chocolate along the end width of one rectangle, roll over to enclose and add another, taking care to seal the edges as you roll (this keeps the chocolate secured inside). In total, add 2-3 pieces of the chocolate to each pastry sheet. 
5. Brush the end fold with the egg and seal. Repeat with the remaining pastry and chocolate.
6. Refrigerate for 20 minutes. 
7. Place the pastries on a lined baking tray a few centimetres apart from each other. 
8. Mix the egg and milk in a bowl. Brush pastry surfaces evenly with mixture. 
9. Bake for 15 minutes, then turn heat down to 180°C and bake for another 10 minutes until golden and puffed. 
10. To serve, dust with icing sugar and enjoy.

Cook’s note: You can alter the size of these pastries by placing the chocolate along the length of the pastry instead of the width. This will help create a wider, thicker pain au chocolat. 

One-bowl spiced banana Bundt cake recipe 

Serves 6-8 

Ingredients  

5 (about 450g) ripe or overripe bananas 
4 large eggs 
1 can (385g) condensed milk 
½ cup (125ml) melted butter 
1 tsp (5ml) vanilla 
2½ cups (350g) self-raising flour, sifted 
½ tsp (3ml) each mixed spice and ground ginger 
1 tsp (5ml) cinnamon 
Melted chocolate or caramel treat, for serving   

Method  

1. Preheat oven to 180°C.  
2. Spray a 23cm Bundt tin with non-stick spray and dust with a little flour (this will help with unmoulding).  
3. Mash bananas well and mix in eggs.  
4. Add condensed milk, melted butter and vanilla, then mix thoroughly.  
5. Combine flour and spices in a separate bowl.  
6. Stir wet ingredients into the dry ingredients to form a batter.  
7. Pour into prepared Bundt tin and bake for about 30-35 minutes or until a skewer inserted comes out clean.  
8. Serve drizzled with melted chocolate or caramel.  

Cook’s note: Whip together 1 tub (250g) mascarpone, ¼ cup (60ml) icing sugar and a dash of vanilla essence and serve with the Bundt cake for added flair.  

Recipes & styling: Liezl Vermeulen
Photographs: Zhann Solomons, Fresh Living Magazine   

The post 4 Cosy weekend bakes for winter days  appeared first on MyKitchen.

Get ready to hop into dessert heaven with these three delicious Easter desserts that are bound to impress your guests!   

Easter Malva Bundt cake 

Serves 8-10 // Cooking time 1 hour 35 minutes 

Ingredients 

For the malva pudding 

3 cups (450g) flour
½ cup (60g) cocoa powder
1 tsp (5ml) salt
6 Tbsp (90g) butter, at room temperature
2 cups (400g) brown sugar
4 eggs
3 Tbsp (45ml) apricot jam
2½ tsp (12.5ml) vinegar
2½ tsp (12.5ml) bicarbonate of soda
2 cups (500ml) milk  

For the malva glaze 

2 cups (500ml) cream
⅔ cup (160g) butter
⅔ cup (133g) brown sugar
2 tsp (10ml) vanilla essence
½ cup (125ml) chopped dark chocolate  

For the chocolate sauce 

½ cup (125ml) cream
1 cup (250ml) chopped dark chocolate  

To decorate 

Speckled eggs
Chocolate eggs
Vanilla ice cream 

Method 

For the malva pudding 

1. Preheat oven to 180°C. Grease a 20cm Bundt tin.
2. Sift flour, cocoa powder and salt in a bowl.
3. In a separate bowl, cream the butter and sugar. Add eggs, one at a time, beating after each addition. Mix in the jam and vinegar.
4. Dissolve the bicarb in the milk and mix this, alternating with the dry ingredients, into the wet ingredients. The batter should be thick and smooth.
5. Pour into the prepared tin and bake for 50-55 minutes, until cooked through. Cool a bit, then turn it out on to a plate.

For the malva glaze 

1. Add the cream, butter and sugar to a pot over medium heat. Bring to a gentle simmer, then stir in the vanilla.
2. Once the sugar has dissolved, pour it over the chocolate. Whisk until smooth and incorporated.
3. Pour the glaze over the malva sponge, a little at a time, ensuring it’s absorbed before adding more. Once all the glaze is absorbed, place on a serving plate.

For the chocolate sauce 

1. Add the cream to a pot over medium heat and bring to a gentle simmer.
2. Add in the chocolate and stir until smooth. Allow to cool completely and serve drizzled over the hot malva. Decorate.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za 

Cinnamon rolls 

Serves 10 // Total time 45 minutes (Plus rising time)

Ingredients  

For the cinnamon rolls 

500g store-bought dough
1½ cups (330g) packed brown sugar
6 tsp (30ml) ground cinnamon
½ cup (125g) butter, very soft  

For the glaze

¼ cup (60ml) milk, to glaze
3 Tbsp (45g) butter, to glaze  

For the cream cheese icing   

¼ cup (60g) butter, softened
1 cup (130g) icing sugar, sifted
1 tub (250g) cream cheese     

Method 

1. Flour the working surface and roll out dough into a 30x20cm rectangle. 
2. Place sugar, cinnamon and butter in a bowl and mix until combined. 
3. Use the back of a spoon to spread sugar mixture evenly over dough. 
4. Working from one length, roll dough into a tight log. 
5. Use a sharp knife to cut the log into 10 equal rolls. 
6. Arrange rolls in a large, greased baking dish placing them about 1cm
7. Cover the dish with a damp cloth and put in a warm spot until rolls have doubled in size.
8. Preheat oven to 180°C. 
9. Bake cinnamon rolls for 15 minutes, then remove and slowly spoon milk over each roll.
10. Return dish to oven and bake for a further 15-20 minutes until golden and cooked. 
11. Remove from the oven and brush with butter. 
12. To make the cream cheese icing, beat butter and icing sugar in a bowl until combined.
13. Add cream cheese and beat until smooth. 
14. Serve cinnamon rolls warm with a dollop of cream cheese icing on top of each.

Chef’s tip: Brush the cooked rolls with butter for a glossy finish.   

Words by: Sjaan Van Der Ploeg
Photography: Zhann Solomons 

Hot cross bun milk tart  

Makes 1 // Cooking time 1 hour 35 minutes (Plus cooling time)

Ingredients 

For the pastry 

3⅓ cup (500g) flour
1 cup (250g) butter, cubed
⅗ cup (100g) icing sugar
50g mixed candied peel
Zest of 1 orange
1 Tbsp (15ml) cinnamon
1 Tbsp (15ml) mixed spice
2 extra-large eggs, beaten  

For the filling  

2 cups (500ml) milk
2 extra-large eggs, separated
½ cup (100g) sugar
⅓ cup (40g) cornflour
⅕ cup (30g) flour
¼ tsp (1ml) salt
2 Tbsp (30ml) butter
1 vanilla pod, seeds only
1 Tbsp (15ml) cinnamon
1 Tbsp (15m) icing sugar  

Method 

For the pastry 

1. Place the flour, butter and icing sugar in a food processor and blend until the mixture resembles fine breadcrumbs.
2. Add the mixed peel, orange zest and spices and pulse a few times. Add the eggs and 1 Tbsp cold water and pulse until the mixture comes together slightly.
3. Tip out the mixture onto a lightly floured work surface and press it together. Wrap in cling film and chill in the fridge for at least 30 minutes.
4. Preheat oven to 180°C and grease a 28 cm tart tin.
5. Roll out the pastry to 3 mm thick and line the tart tin. Prick the base with a fork, then place baking paper over the pastry, fill with baking beans and blind-bake for 10 minutes.
6. Remove the beans and baking paper and bake for a further 10 minutes until golden brown and cooked through. Remove from the oven and set aside to cool.

For the filling 

1. Place the milk in a small pot over medium heat. Scald (heat until steaming), but do not let it boil.
2. Beat together the egg yolks and sugar until pale and creamy. Add the cornflour, flour and salt and mix well.
3. Start adding a little hot milk at a time, whisking until it is all incorporated. Pour all of the mixture back into the pot and bring to the boil. Whisk until the custard has thickened.
4. Remove from the heat and add butter and vanilla seeds.
5. Whisk egg whites separately until soft peaks form, then fold into the custard.
6. Pour the custard into the base and smooth with a knife.
7. Bake at 180°C for 30 minutes, or until the centre is firm and the top is golden brown.
8. Allow to cool for a few hours before dusting with cinnamon and icing sugar.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli 

The post 3 Easter desserts to impress your guests  appeared first on MyKitchen.

Italians are all about simplicity. Enter our one-bowl wonder that saves you on time, while packing heaps of decadence. 

One-bowl spiced banana Bundt cake 

Serves 6-8 

Ingredients

5 (about 450g) ripe or overripe bananas 
4 large eggs 
1 can (385g) condensed milk 
½ cup (125ml) melted butter 
1 tsp vanilla 
2 ½ cups (350g) self-raising flour, sifted 
½ tsp (3ml) each mixed spice and ground ginger 
1 tsp (5ml) cinnamon 
Melted chocolate or caramel treat, for serving  

Method 

1. Preheat oven to 180°C. 
2. Spray a 23cm Bundt tin with non-stick spray. Then dust with a little flour (this will help with unmoulding). 
3. Mash bananas well and mix in eggs. 
4. Add condensed milk and melted butter and mix thoroughly. 
5. Combine flour and spices in a separate bowl. 
6. Stir wet ingredients into the dry ingredients to form a batter. 
7. Pour into prepared Bundt tin and bake for about 30-35 minutes or until a skewer inserted comes out clean. 
8. Serve drizzled with melted chocolate or caramel. 

Cook’s note:
Whip together 1 tub mascarpone, ¼ cup icing sugar and a dash of vanilla essence and serve with the Bundt cake for added flair. 

Recipes & styling: Liezl Vermeulen
Photographs: Zhann Solomons, Fresh Living Magazine  

Also read: Can’t-flop banana bread

The post One-bowl spiced banana Bundt cake recipe appeared first on MyKitchen.

Do you have a Bundt pan lying around that never gets used? If so, why not give it some love and make this delicious coffee crème caramel recipe!

SERVES 6 // COOK TIME 1 hour 10 min

INGREDIENTS
2 tbsp whole coffee beans/ 1 tbsp  instant coffee
2 ½ cups milk
⅓ cup sugar
½ cup caster sugar
¼ cup water
3 eggs
3 egg yolks

METHOD
1. Preheat oven to 150°c. Generously grease a Bundt tin.
2. Bring the coffee beans, milk and sugar to a boil. Remove from the heat and allow the coffee to infuse, until cooled.
3. Place the caster sugar and the water in a small pot over medium heat, until the sugar has dissolved. then bring to the boil until
the caramel has turned a deep golden brown.
4. Immediately pour the caramel into the prepared tin, swirling around so that it evenly coats the bottom. allow to set.
5. Whisk the eggs and egg yolks together. Strain the coffee-infused milk into the eggs and whisk until well combined. Pour into the cake tin over the caramel.
6. Place the cake tin in a deep roasting tray and fill the roasting tray with hot water halfway up the side of the tin.
7. Bake for 40–45 minutes, until the crème caramel is set, but still has a bit of a wobble.
8. Remove the Bundt tin from the roasting tray and allow to cool for 15 minutes. then refrigerate for at least 4 hours, or until ready to serve.
9. Slip a knife down the side of the tin, creating a small air pocket between the tin and the crème caramel. invert it on to a serving platter and enjoy immediately.

We used whole coffee  beans in this recipe, because we wanted to retain the colour of a traditional crème caramel while still infusing that luxurious coffee flavour. If you don’t have coffee beans at home, simply dissolve 1 tbsp instant coffee in the milk and sugar instead.

Recipes & styling: Chiara Turilli
Photography: Samantha Pinto

Lemon meringue pie might be a classic. But there’s surely no way it competes with our delicious orange meringue pie. Don’t believe us? Try it for yourself.

The post Coffee crème caramel appeared first on MyKitchen.

Celebrate Easter with a gorgeous and decadent dessert that will have everyone feeling the holiday spirit! Get ready for this Easter malva pudding.

SERVES 8–10 // COOKING TIME 1 hour 35 min

INGREDIENTS
For the malva pudding
3 cups flour
½ cup cocoa powder
1 tsp salt
6 tbsp butter, at room temperature
2 cups brown sugar
4 eggs
3 tbsp apricot jam
2½ tsp vinegar
2½ tsp bicarbonate of soda
2 cups milk
For the malva glaze
2 cups cream
⅔  cup butter
⅔  cup brown sugar
2 tsp vanilla essence
½ cup chopped dark chocolate
For the chocolate sauce
½ cup cream
1 cup chopped dark chocolate
To decorate
Speckled eggs
Chocolate eggs
Vanilla ice cream

METHOD
For the malva pudding
1. Preheat oven to 180°C. Grease a 20 cm Bundt tin.
2. Sift flour, cocoa powder and salt in a bowl.
3. In a separate bowl, cream the butter and sugar. Add eggs, one at a time, beating after each addition. Mix in the jam and vinegar.
4. Dissolve the bicarb in the milk and mix this, alternating with the dry ingredients, into the wet ingredients. The batter should be thick and smooth.
5. Pour into the prepared tin and bake for 50–55 minutes, until cooked through. Cool a bit, then turn it out on to a plate.
For the malva glaze
1. Add the cream, butter and sugar to a pot over medium heat. Bring to a gentle simmer, then stir in the vanilla.
2. Once the sugar has dissolved, pour it over the chocolate. Whisk until smooth and incorporated.
3. Pour the glaze over the malva sponge, a little at a time, ensuring it’s absorbed before adding more. Once all the glaze is absorbed, place on a serving plate.
For the chocolate sauce
1. Add the cream to a pot over medium heat and bring to a gentle simmer.
2. Add in the chocolate and stir until smooth. Allow to cool completely and serve drizzled over the hot malva. Decorate.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Why not create a dessert table and add these adorable chocolate egg truffles to the spread?

The post COOK THE COVER: Easter malva pudding in a bundt pan appeared first on MyKitchen.

Vanilla is a life-changing ingredient that will transform absolutely anything that comes out of your oven. We can guarantee that everyone will be reaching for a second slice of our vanilla and almond cake this weekend.

SERVES 8 // COOKING TIME 60 min

INGREDIENTS
For the cake
125g butter, at room temperature
1 cup sugar
3 eggs, beaten
1 cup ground almonds
¼ cup flour
½ tsp almond essence
½ vanilla pod, seeds only
Cream, whipped, to serve
For the syrup
½ vanilla pod
¼ cup caster sugar
½ tsp almond essence

METHOD
For the cake
1. Preheat oven to 180°C and grease a 20 cm Bundt tin.
2. Beat the butter until it is soft, then beat in the sugar until light and fluffy. Add the egg, a little at a time, until completely mixed in.
3. Add the almonds, flour, almond essence and vanilla seeds. Beat until just combined and smooth. Spoon into the tin and bake for 45–50 minutes.
For the syrup
1. Scrape the seeds out of the vanilla pod, then place the pod and seeds in a pot over medium heat. Add the sugar, almond essence and 3 tbsp water. Stir to dissolve the sugar. Bring to the boil for 1 minute. Remove the vanilla pod.
2. Pour half the syrup over the cake when it comes out of the oven. Serve warm with the remaining syrup and whipped cream on the side.

The post Vanilla and almond cake with syrup appeared first on MyKitchen.