Category Archives: Decadent delights

This is a collection of not-so-healthy food…but everyone needs a bit of decadence in their life every now and then

The best choc chip cookie recipe I’ve found so far!


I love a good choc chip cookie, but I’ve found it hard to find a recipe that I actually LOVE. Until now.

I found a great recipe on Pinterest (original here:, but decided to change it up to make them even better. I ended up taking these to work and got a fantastic response – everyone loved them. The best part of this recipe is the fact that you don’t have to cream the butter and sugar! That’s right…no electric mixer required.

It is essential that you refrigerate the batter for at least 2 hours, but it will keep in the fridge for up to a week and also freezes really well. I’ve also made a different version for Christmas – white chocolate, coconut and cranberry (recipe to come), but the possibilities are endless as to what you can add. Just use the base mix and use your imagination!

Never have any time for whipping up fresh cookies? Why not make the dough, roll it into a log in cling wrap and freeze it? You can take out the log and cut off single cookie servings, meaning you can cook a fresh cookie or two for your afternoon cup of tea in 13 minutes (cook straight from the freezer!). How awesome is that?! This is going to be one of my holiday activities…prepping cookie dough so I’ve always got some on hand!


– 2 1/4 cups plain flour

– 1 1/2 tsp baking soda

– 2 heaped tsp cornflour

– 1/2 tsp salt

– 170g butter, melted

– 1/2 cup brown sugar

– 1/4 cup castor sugar (I used raw castor sugar)

– 2 eggs

– 150g 70% cocoa chocolate, chopped finely/grated

-150g dark choc chips


1. In a large bowl add flours, baking soda and salt and grated chocolate and stir to combine.

2. In a separate bowl add sugars to melted butter and whisk until smooth (don’t worry if the butter and sugar doesn’t mix together, something magic happens when you add the eggs and it all combines). Add eggs and whisk to combine.

3. Add wet ingredients to dry ingredients and mix until combined. Add choc chips and stir.

4. Refrigerate dough for minimum 2 hours.

5. To cook: Preheat oven to 180degrees Celsius. Grease and line cookie sheets with baking paper. Take tablespoons of dough and roll into balls. Place on tray and lightly press the cookies so they aren’t balls. Bake for 12-13* minutes and cool on tray for 5 minutes before transferring to a wire rack to cool completely.

* Baking time depends on how soft or crunchy you like your cookies. I baked mine for 12 minutes and they were slightly crunchy on the outside and gooey and soft in the middle. Add a couple of extra minutes bake time if you like crisp, crunchy cookies.

Store in an airtight container for up to a week (not that they’ll last close to that long!).


Thick, hot chocolate custard (gluten free, vegan option)


Chocolate – need I say more?!

This recipe came about one evening when I was craving something hot and chocolatey…but not cake or biscuits. I decided to experiment and came up with this recipe. It’s amazing, even if I do say so myself. I love custard and love chocolate – so what better than chocolate custard. It actually reminds me of an Italian Hot Chocolate I had when on a trip to Brisbane. I’ve never found a hot chocolate since that comes close – this recipe is the closest I’ve got!

As this recipe has no eggs so can easily be adapted to become a vegan recipe – just substitute the cow milk with soy, rice, almond or coconut milk.

choc pots


– 100g bittersweet chocolate (70% cocoa or more)

– 2 tsp cornflour

– 2 tbsp cocoa powder

– 2 tbsp sugar (or substitute maple or agave syrup or stevia)

– 2 cups milk of choice (I used 2% fat milk)


– Add chocolate to saucepan with 4 tbsp of milk. Heat until chocolate has melted. Whisk in remaining ingredients and cook over low heat until thick and creamy.

Best served in a teacup topped with whipped cream and chocolate shavings. Enjoy!

Lemon Coconut Oat Slice


If you are anything like me then you LOVE anything citrus, especially sweet treats. This recipe is a take on one of my Grandma’s slices. The original is yum and uses dried apricots, however I’m a sucker for anything citrus and wanted to make the same texture slice but a different flavour – and the Lemon Coconut Oat slice was born! Using 5 ingredients and no need for cooking, this slice is quick and easy to make and never lasts long once prepared.


– 3/4 pkt plain biscuits (I use shredded wheat biscuits, but milk arrowroot, malt-o-milk etc. biscuits would work fine)

– 3/4 cup rolled oats

– 3/4 cup desiccated coconut + extra for top

– 3 lemons

– 1 tin sweetened condensed milk

– Coconut oil for greasing and baking paper to line tin

Ingredients - lemon slice


– Grease and line a square cake tin (I use a 20cm or 8″ tin)

– Put the biscuits into a food processor or blender and blitz until it looks like a fine crumb. Repeat the process with the rolled oats.

– Place crushed biscuits, oats and coconut into a large bowl and mix to combine.

– In a separate bowl mix the zest and juice of 3 lemons with the tin of condensed milk until combined.

– Mix the lemon condensed milk mixture into the dry ingredients.

– Press mixture into the tin and sprinkle the top with extra desiccated coconut. I find it easiest to push the mixture into the tin with the back of a spoon and then really press it into the corners once the extra coconut is on top (which keeps the mixture from sticking to your fingers).

Slice in tin

– Refrigerate the slice for approximately 6 hours or overnight. Take out of fridge and cut into bars (I get 32 bars from this size tin – 4 x 8)

Cutting the slice