Cheesecake – pure indulgence recipe!

I realise that I have not posted in April so to make up for it cake! Cake for everyone! Sweets are the bandaid to our soul…(づ。◕‿‿◕。)づ

So this is a simple  delicious cheesecake – that is no bake, simple and the easiest! Just make sure to do it the day before, so you can leave it to set over night in the fridge. Now back to business.


My cheesecake is in squares. Hurray! for squares \(^ω^\)


For the base of the cheesecake:
150gm of digestive/shortbread biscuits
42.6gm of butter (melted)
43.75gm of sugar

Cheesecake part:
Now here is where you can play around:
200gm of cream cheese
62.5gm of caster sugar
1/2 lemon juice
120 ml of double cream (whipped)
Depending on how indulgent you want you can add another 200gm of cream cheese and mix it with – passion fruit/melted chocolate/Nutella! etc

Steps now:

  1. Crush and mix the base part. i.e: Biscuits, butter & sugar, into fine crumbs. Press the mixture into the bottom of the tin and leave it in the fridge to set.
    TIP1! Try and use a loose bottom cake tin, if this is not something you have at hand – use your normal cake tin, just line it with baking paper. After setting it you should be able to easily slide it out from underneath the cheesecake (biscuits base?…)
  2. Now onto the cheesecake part! Mix the sugar, cream cheese and lemon juice (vanilla extract if you don’t want to use lemon juice) in a clean bowl and beat until smooth. Seriously, until you cant feel the sugar grains (if you don’t want to touch test – until you can’t see it anymore)
  3. Now you have to whip the cream until it doubles in size in another bowl. Take one third and gently fold into the cream cheese mixture from earlier – the air come from the whipped cream so please remember – be gentle. Take another third and fold  in and the final third and fold it in. (if you want to add passion fruit/chocolate/Nutella this is the part you mix it in – just make sure it is do!)
  4. Now you pour the mixture over the biscuit base and gently tap the tin to fill in any air bubble.
  5. Leave it in the fridge over night and Voila! Creamy, indulgent cheesecake! Yum..

Eat, Share and Love it with you friends, family and guests…bring some over to work to share, or bring it over to a birthday party! \( ̄▽ ̄)/ Share the love..

I would just brink it into my room and eat it over a nice cup of fruit tea with honey…




Super healthy Oatmeal cookies!

This is a great recipe for those of us that have ran out of eggs, have cravings, or want to try to eat healthier! A great recipe if you’re watching your weight without compromising the taste. What else can I say?

70 gm of rolled oatsCoffee and biscuit.png
30 gm of nuts/raisins/seeds
60 gm of butter/coconut oil
4 tablespoons of honey
10 gm of flour
2 tablespoons of milk
1/4 teaspoon of ground ginger
1/4 teaspoon of cinnamon
1 tablespoon of vanilla extract
1 pinch of salt

Preheat the oven to 175 degrees.

  1. Mix all the dry ingredients.
  2. Add the wet ingredients
  3. Since this has no butter and sugar to melt. Spread the dough
    to the size you want your cookie to be on the baking sheet
  4. Bake at 175 for 15 minutes, or until golden in colour.
  5. Do not touch! Cool it for half an hour.

Voila!! The best cookie in the world.

Pumpkin soup recipe! Simple and Wickedly Delish >:)

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1 pumpkin
1 onion
1 carrot
2 sticks of celery
2 cup of vegetable/chicken stock
1 cup of cream
Salt, Pepper and Chilli Flakes



  1. Cut the pumpkin in half. Deseed and remove the guts. You can roast the seeds but the guts are not to be used. Roughly cut imprints into the pumpkin with your knife. Season to taste using salt, pepper and chilli flakes.
    Tips: Use a little extra as pumpkin is sweet!
    Roast the pumpkin in the oven at 200 celsius for 30 minutes.
  2. Dice the carrot, celery and onion.
  3. Sauté everything in a non-stick pot. Add the stock into the mixture.
  4. Bring to boil.Reduce heat to low, and simmer uncovered for 30 minutes.
  5. Add Cream to the soup and stir the soup until fully mixed.
  6. Puree in small batches.
    1. Safety tip:
      1. Do no purée when hot – it is dangerous
      2. Purée with a towel over the lid
      3. Purée when it’s not too cold as if it is cold;
        It will be stiffer & harder to mix once cold.
  7. Heat all the small batches in the pot.
    N.B: Make sure to watch over it as the soup once boiled will splatter in small blobs.pumpkins

Costumes, Makeup, Music … Action

Halloween is tomorrow! For those of us that celebrate it that is. When my family and friends go out we spend the whole afternoon celebrating halloween. This blog is about how I spent my day for Halloween and maybe you can take some ideas for yourself!

For the early day, we had a small pumpkin carving party. To prepare we bought pumpkins and reminded everybody on the group-chat to bring your own pumpkin. <Tip!: Make sure to prepare some knives, big bowls for the guts and a large mat/blanket/newspaper to cover the table or the floor>. We prepared group food too. Such as toffee and apple cake, pizzas, turn-overs, and other party foods aplenty. For those over 21 in the US, and over 18 in the most states of the EU we bought some Gin, beer, and mixers – such as 7up, grape-juice, apple juice etc. Some background music for the party and we were set to go.

Once the guests started arriving we drank, ate and made merry.  The whole afternoon after decorating the apartment with dark shawls, pumpkin lanterns and red and white tea light candles we prepared for a night out with halloween costumes and make-up. The girls dressed from David Bowie and Beyonce to Comic Book character and G-dragon back up dancer.

The club, RnB club, we went to was filled with halloween goers, dressed up as character from Pretty Girl, Captain America, Suicide Squad and even some classics such as the Beetlejuice and even the classic witch. It was crowded and people were grinding, flirting and dancing to the beat of the music in a floor filled with smoke, steam and lots of hugging and dancing. The atmosphere was awesome though.

On the ride back home one thing I thought was that the club did not play  Thriller by MJ. I, for one thought it was a little sad to an otherwise perfect party.


Recipe to your desire – Chocolate Chip Cookies with TIPS


Cookies, Chocolate Chips, Easy Bake

Do you like your chocolate chip cookies fluffy or brittle?
Sweet or nutty? Why not try this delicious recipe that I’ve been experimenting with?

Try this recipe and tell me, did you like it?
How fast did it disappear -was it into your stomach with relish or to the bin with disgust?

This is the recipe not designed not for your figure and health but rather as a pick me up on those days. So.

Indulge a little with this recipe here.

The ingredients:

  • Chocolate Bars 200gm
  • Flour 225gm
  • Baking Soda 1/2tsp
  • Vanilla Extract 1/2 tsp
  • Large Egg 1
  • Butter 150gm
  • Caster Sugar 70gm
  • Dark Sugar 90gm

Oven instruction:

Preheat the oven to 170° Celsius at Gas Mark 5

Preparation instruction:

  1. Cream the butter and sugar together.
    • It incorporates air into your cookie!
    • Pop the butter into the oven and melt 1/3-1/2 of the butter to make creaming it easier.
    • Greater amount of the brown sugar adds chewiness to the cookie so adjust to your taste.
  2. Add the egg and vanilla extract.
  3. Sift in the flour, baking soda, and salt into the mixture.
    • Baking soda helps spreads the cookie and baking powder puffs the cookie.
  4. Mix this with a wooden spoon.
    • If you whisk this you will make a though cookie. No one will advise this. Use the wooden spoon from the edge of your bowl towards the inside repeatedly until it is mixed well.

Baking instructions:

Line the tray with baking sheets.

Shape the cookie dough into a small ball < you can use ice-cream scoop, spoon, or your hands > and place onto the baking sheet with wide spaces in between. Remember the cookie will spread in the oven.

Bake for 8-10 minutes in the oven at 170° Celsius at Gas Mark 5. Take the tray out when the edges starts to turn brown/golden.


  • Take the baking sheet with the cookies off the tray. This insures that your cookie won’t be burned at the bottom when cooling <the tray is still hot out of the oven>.
  • Place the cookies into the cookie jar after cooling. This will insure that it remains moist/crunchy instead of stiff. <It doesn’t have to be a cookie jar, as long it’s airtight it’s good to go>
  • You can use any type of chocolate bars, the uneven shapes you get when chopping gives your cookie more character and it tastes better too! – add nuts this part is to your taste.
  • If your chocolates is always at the bottom of you cookie, try mixing it in the flour first. This will make sure that the chocolates can be found even in the centre of your cookie.