Category Archives: Desert

Delicious Egg less chocolate mousse cake | No Bake Dessert Recipes

Easy Chocolate Mousse Cake Ingredients: 
  • Evaporated Milk- 370 ml (1.5 cup)
  • Cream or Whipping Cream- 250 ml All Purpose
  • White Sugar- 1/2 cup 
  • Unsweetened Cocoa Powder + extra for dusting- 3 tbsp 
  • Cornstarch- 3 tbsp
  • Chocolate Drops or Darl Chocolate- 3/4 Cup 

First of all, Combine all ingredients except chocolate drops, mix well. Strain to remove lumps and Cook until soft boil.second… Add chocolate drops or dark chocolate. Continue cooking until smooth and thick.Pour in a 7″x 3″ loaf pan lined with baking paper.Cool for few minutes and chill 6 hours or over night.Remove from the mold and dust with good quality cocoa powder.Slice using a hot knife and serve! its ready guys.

Credit: khoobsuratworld.



1 packet of oreo biscuits 
Peppermint grisp chocolate 
1 teaspoon vanilla extract(optional)
360g nestle caramel treat
1kg double cream yogurt

For Topping:
Oreo, peppermint grisp and mint


Crush the biscuits and put them in cups
Beat the double cream yogurt and vanilla extract until smooth and slowly beat in caramel until smooth.
Pour the cream mixture evenly over the oreo biscuits base . Top them with the toppings ingredients.. Enjoy

Credit: Cooking with Metjie

Bran muffins,cuppcino muffins and lemon poppyseed muffins

Ingredients Cuppacino muffins 
125g stork to bake(melted)
3/4 cup sugar
1 egg( beaten)
2 cups flour
2 and 1/2 tsp baking powder
Pinch of salt
1cup milk
2TBs of cocoa powder
2TBS coffee granules
3/4 cup choc chips 
1Tsp vanilla essence

Mix all the dry ingredients except coffee granules. Then mix egg, milk and vanilla essence then add the wet ingredients with the dry ones then add melted margarine then lastly fold in choc chips bake for 35 minutes at 180degrees

Bran muffins recipe
2 cups digestive bran
2 and 1/2cups flour
2 tsp bicarbonate of soda
2 cups milk
2 cups brown sugar(reduce if you want)
2 eggs 
Tsp vanilla 
1 cup raisins
1/2 cup oil

Mix eggs and sugar beat until creamy then add oil and vanilla essence mix well then add all the dry ingredients and mix well then add raisins and bake for 30 minutes at 180degrees

Lemon poppyseed muffins 
125g margarine
200ml castor sugar
200ml orange juice or lemon juice
30ml poppy seeds 
3 tsp baking powder 
2 and 1/2 cups flour
3 eggs
Lemon essence

Mix margarine and sugar until creamy then add eggs and lemon essence then add flour and poppyseed then add baking powder and mix well then lastly add orange juice and bake for 25 minutes at 180degrees.

Credit: MakaBhoyo’s Home Recipes

How to Make Easy Cheesecake Cupcakes


  • Cups flour, sifted- 1 3/4 
  • Baking powder- 2 teaspoons 
  • Teaspoon salt- 1/4 
  • Butter, softened- 1/2 cup 
  • Sugar- 1/2 cup
  • Eggs- 2 
  • Sweetened condensed milk- 1 can (14 ounces) 
  • Quick-melt cheese, shredded- 1/2 cup 
  • Cheddar cheese, shredded- 1 cup 


First of all to make cheesecake cupcakes, Line muffin pan with cupcake liners.

and now take a large bowl, combine flour, baking powder, and salt.

In a medium bowl, beat butter, sugar, and eggs with an electric mixer until combined.

Beginning and ending with flour mixture, add flour mixture in thirds and 1/2 of sweetened condensed milk in between (1/3 flour mixture, 1/2 condensed milk, 1/3 flour mixture, 1/2 condensed milk and 1/3 flour mixture) to egg mixture. Beat at low speed with every addition.

Add quick-melt cheese and stir to combine.

Using a scoop or spoon, fill each muffin hole up to 3/4 full. Top with cheddar cheese.

Bake in a 350 F oven for about 20 to 25 minutes or until a toothpick inserted comes out clean and top is golden. Remove from oven and allow to cool.

Thanks for watching! Don’t forget to push like, leave a comment below!

Credit: khoobsuratworld


3 cups self-raising flour
3 cups fine desiccated coconut
2 cups sugar
250g margarine or butter, softened
3 large eggs
50ml milk
1 tsp vanilla essence

Preheat oven to 180°C.
In a large bowl, mix the dry ingredients together.
Add margarine or butter, eggs, milk and vanilla essence.
Mix well with an electric mixer until a soft dough is formed.
Make little balls, place them on a greased baking tray and flatten them 
Bake for 10 minutes or until the biscuits are a light golden brown.

Credit: Zanele Ka Mvelase’s Kitchen


500g butter 
6 large eggs
2 cups sugar
12 cups sifted flour 
12 tsp baking powder
Pinch of salt
1/4cup raisins (optional)
350ml ultramel custard 
1tbs vanilla essence

Preheat oven to 180 degrees and grease your pan
Cream sugar and butter. Doesn’t have to be smooth. Rub in the mixture of flour, baking powder, raisins and salt till it resembles breadcrumbs
Beat eggs and vanilla aside then add to the mixture
Add custard and knead till your ingredients are nicely combined 
Roll onto a flour dusted surface and cut as desired
Brush with eggwash and bake for 15 minutes or till golden brown.

Credit: Zanele Ka Mvelase’s Kitchen

lemon malva pudding

1 1/2 cup flour
1 cup milk
2 TBS butter
1 cup sugar
1 egg
1 TBS vinegar
1/2 tsp baking soda
1/2 tsp baking powder 
1 TBS jam
1 TBS finely grated lemon rind
2 tbs lemon curd

Beat butter and sugar together add egg vinegar lemon curd and rind jam and milk

Mix the dry ingredients together mix with the wet ingredients pour in a greased pan and bake for 30 mins at 160

1 cup sugar 
1 cup heavy cream 
1 tsp vanilla essence
4 TBS lemon curd

Mix everything together in a pan bring to a simmer and pour over the pudding.

Credit: Yummy Goodies-Zanele Nkosi

Strawberries and Strawberry jam Muffins


2 cups all purpose flour
1 tsp baking powder
1 cup canola oil 
3 eggs
50 ml milk
1 tsp vanilla extract
3/4 cup granulated sugar
6pcs strawberries, slice
4 tbsp strawberry jam.


Preheat oven 180 *F butter nonstick muffin pan or line paper liners.

In a large bowl combine and sift all purpose flour, baking powder and salt. Set aside

In a separate bowl whisk together sugar, oil, vanilla extract, milk and eggs. Pour over dry ingredients and stir until moistened. Fold the slice strawberries and strawberry jam.

Spoon enough batter into prepared muffin pan to fill cups just under half full. Bake for 25 to 30 minutes or toothpick comes out clean . Let cool in pan for 5minutes. Transfer to rack and cool completely.

Make a twist and it become new recipe our own new experiment recipes. Soft and spongy muffins for breakfast and snack.Try this and let us know what you think.

Credit: Foodbook Recipes