Let’s Bake! – A Collection of Recipes

So today’s isn’t a new recipe. In fact, it’s a collection of all the recipes I’ve tried! You guys may know that I love baking (especially cookies). I aim to try at least one recipe a month. I’ve been doing this since pretty much the beginning of my blog, so I thought it would be fun to link them all in one post.

So instead of having to search through all of my food category when I’m looking for a recipe, I can just look at this one. Also, it’ll be fun to look back at all the things I’ve made and taken photos of.


Ah, my bread and butter. I love cookies you guys. It’s my go-to when I want to bake something easy and quickly. There’s so much variety to choose from. Half the recipes I share on here are pretty much cookies.

Cakes, Slices and Pies

There’s more to make than cookies obviously, and I sometimes branch out. I’d like to try more of these in the future.

  • Carrot Cake – A cake I used to hate and now love. A tart cake with gooey frosting.
  • Carrot Cake Balls – Carrot cake but in bite sizes, covered in white chocolate and cookie crumbs.
  • Lolly Slice – A kiwi classic. A sweet chewy slice filled with marshmallow treats.
  • Apple Pie – A classic pie. Flaky pastry encasing sweet apples.

Muffins and Cupcakes

After branching out from cookies, the next step was muffins and cupcakes. You again get multiple bite sized pieces, but a bit more filling.

Themed Desserts

I love playing with themed desserts. What people can come up with and share online is awesome! From creepy to cute, there’s no end to the creativity! I love to try my own hands at these. Most themed desserts I try are from my Nerdy Nummies cookbook!

  • Star Constellation Cookies – I made these for New Years, and these tiny bite sized lemon-glazed cookies were so good! It’s hard to try eat just one..
  • Smart Cookies – The mascot of Nerdy Nummies bring the chocolate chip cookie to another (adorable) level.
  • Chocolate Heart Cupcakes – Turning chocolate cupcakes into sweet love hearts.

You know, seeing all of these in one list makes me think I may have kind of a baking problem. I mean, these are all spread out over a year, so it’s not like I went and had a baking spree one weekend. I have been loving trying all of these new recipes and sharpening up my baking and decorating skills. It’s also been fun for playing more with food photography and close ups. All in all, it’s become one of the bigger sections of my blog, and I hope to keep trying more recipes!

What’s your favourite thing to bake?


Let’s Bake! (Carrot Cake Balls Edition)

This is another trusted Nerdy Nummies recipe, but not from the cookbook. Ro uploaded the video sharing the recipe a few weeks ago and I’ve been wanting to try it ever since! So over the weekend, I gave it a go!

Here is the video which tells you everything you need to know about how to make these. She also has a written version on her blog.

My ones didn’t come out as perfectly spherical or decorated, but I gave it my best shot and I’m still really happy with how they came together!

Once you have all the ingredients, you take all the dry ingredients and mix them in one bowl.

carrot cake ball 01

Then you take all the wet ingredients in another bowl.

carrot cake ball 02

Then mix it all together, adding the carrots.

carrot cake ball 03

Now you pour it into a cake pan and cook for 30-35 minutes at 180 degrees. While that bakes, I piped out my carrot decorations (which I forgot to take a photo of, but you’ll see them later). You’ll want them to set for at least an hour.

Now comes the fun part. Destroying the cake you’ve just made and crumbling it up into breadcrumbs! Add some buttercream to the mix until it all resembles playdough. Then scoop them into balls.

carrot cake ball 06

I tried to make mine perfectly round, but this was as close as I could manage. Anyway, now I get to melt white chocolate.

carrot cake ball 07

Drop the cake balls into the chocolate to coat them. Then scoop them out and place them on the tray. Add one of the iced carrots before the chocolate hardens. My iced carrots didn’t look exactly how I wanted, but I think they work this way.

carrot cake ball 08

The last touch is to sprinkled some biscuit crumbs on top. I got excited and added lots, but hey, crushed biscuits are yummy.

carrot cake ball 09

carrot cake ball 10

That’s all for today’s baking post! As always, I love trying out Ro’s creations. I never expect to make an exact replica, but it’s fun giving it my all and seeing what comes out in the end!

Have you baked anything recently?


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Let’s Bake! (Lolly Cake Edition)

I was in the mood for some sweets, specifically a lolly cake. I didn’t realize it was mostly just a big sweet in New Zealand. Have you guys heard of it before?

lolly cake

Anyway, I wanted it, and turns out it’s pretty easy to make. There’s not even any baking involved. It is also in no way good for you, but we won’t let that stop us.

Here’s what you’ll need:

  • 1 packet Eskimo lollies (190g)
  • 1 packet Malt biscuits (250g)
  • 120g butter
  • 1/2 can sweetened condensed milk
  • 1 cup dessicated coconut

lolly cake 01

Another question, do you guys have these lollies called Eskimos? They taste super soft when you bite into them, almost like a hard marshmallow.

lolly cake 02

Anyway, you break them all into little pieces.

lolly cake 03

Next, get your packet of malt biscuits.

lolly cake 04

Now smash them all into smithereens. I used a blender as it was faster.

lolly cake 05

Add the butter and condensed milk into a sauce pan and melt them over a low heat.

lolly cake 06

Now you need to combine all these ingredients into a big bowl. It gets pretty sticky at this point, but you need to roll your dough into a big roll. I made mine more of a loaf.

lolly cake 07

Put it in the fridge for a couple of hours. Before it gets too hard, slice it up, and that’s it! You have lolly cake.

lolly cake 08

lolly cake 09

It tastes just like the slices from the bakery. It’s sooo good, and also soo bad cause it’s super unhealthy. But once it’s a while, treat your self!

lolly cake 10

What’s your favourite treat from the bakery?


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Let’s Bake! (Apple Cinnamon Muffins Edition)

I blame all my American and European blogging friends for this, you guys with all your talk of fall..and apples…and cinnamon.

I really wanted to make muffins with those two ingredients, and I found this promising recipe from Robyn at Add a Pinch, which is incredible and amazing! Go have a looksie.

Okay, let’s get into it!

Here’s what you’ll need:

muffin ingredients

For the Muffins:

  • 2 cups all-purpose flour (+ 2 teaspoons for coating apples)
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon (+ ½ teaspoon for coating apples)
  • 2 cups diced apples
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • ½ cup milk
For the Topping:
  • ½ cup butter, melted
  • ¼ cup granulated sugar
  • ¼ cup ground cinnamon

You need a few bowls for this. First, sift together flour, baking powder, salt and cinnamon in a bowl.

muffins 03

In another bowl, throw the diced apples and 2tsp of flour together to coat them.

muffins 04

In one more bowl, cream together the butter and sugar. Make sure the butter is really soft, cause this part got annoying for me as it took ages to cream. Add in the egg, one at a time. Then mix in the vanilla.

muffins 02

Fold in the flour mixture into your cream bowl, alternating it with the milk. Mix it a little, until it’s just combined.

muffins 05

Now fold in the coated diced apples.

muffins 06

Get your tins and spray them, so the muffins don’t stick. Scoop the batter in. You want them to be almost full but not really. Bake them for around 25 minutes at 180 C. Keep a close eye on them, you want the toothpick to come out clean.

muffins 08

For the topping, melt the butter in one bowl. In another bowl mix together the sugar and cinnamon.

muffins 07

Once the muffins have mostly cooled, dip the tops in the butter, then the topping. This part was a lot of fun.

muffins 09
Without the topping
muffins 10
With the topping

Now you got some muffins! They are so good!! I ate a few (as did Rory), and the next day we ate some more for breakfast.

muffins 11

What kind of muffins do you guys like?


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Let’s Bake! (Banana Crumble Muffins Edition)

Let’s Bake! (Banana Crumble Muffins Edition)

Helloo!! Welcome to another baking post, today is another muffins post!

This time, I tried Banana Crumble Muffins. You guys know I’m a fan of crumble on top of muffins, it just puts it over the top and so much more scrumptious! You can find the recipe here. This recipe was enough for 12 muffins.

First make sure you have everything you need.

For the muffins:

  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3 bananas, mashed
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 egg
  • 1/3 cup canola oil

For the crumb topping:

  • 1/3 cup brown sugar
  • 2 tbsp flour
  • 1/4 tsp cinnamon
  • 1 tbsp butter

Banana Crumb Muffins 01

Let’s get started!

Continue reading “Let’s Bake! (Banana Crumble Muffins Edition)”

Let’s Bake! (Lemonade Cupcakes Edition)

Let’s Bake! (Lemonade Cupcakes Edition)

While going through Anni’s blog for my Have You Met series, I came across all her delicious looking cupcakes. So I decided to try her Lemonade Cupcake recipe. Be sure to check out her post as she is the one who originally shared it 😀

Also, I can’t wrap my head around mls and grams, as I go by cups, so I’ve done some conversions.

As always, first make sure you have what you need.

For the cupcakes:

  • 2 eggs
  • 1/2 cup sugar
  • 1 tsp vanilla extract/essence
  • 1/4 cup (almost) vegetable oil
  • 1 cup flour
  • 1 tsp baking powder
  • 1/4 cup (almost) Fanta (or other orangey sodas out there)

For the topping:

  • 1 cup (almost) cream
  • 1 tsp vanilla extract
  • 2/3 cup (not quite 3/4 but more than 1/2) sour cream
  • 1 package vanilla pudding powder


Continue reading “Let’s Bake! (Lemonade Cupcakes Edition)”

Let’s Bake! (Blueberry Crumble Muffins Edition)

Let’s Bake! (Blueberry Crumble Muffins Edition)

I’m back with another baking post! The possibilities are endless when it comes to baking.

For my first muffin edition, I wanted to do blueberries. You can find the original recipe here! I’ve stuck with the original recipe quantities, as it makes 12 muffins which is what I wanted. This was originally going to be a lemon and blueberry muffin but I still don’t have lemon zest so I just scrapped it. I shifted the recipe around a little as I took in comments from previous people who had tried the recipe before. Anyway, let’s get into it.

Make sure you have everything you need:

  • 2 cups flour
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 3 tsp baking powder
  • 1 cup blueberries (I used frozen)
  • 1/2 tsp salt
  • 3/4 cup milk
  • 1/3 cup vegetable oil (5 tbsp and 1 tsp)
  • 1 egg


In a medium bowl, pour in all the dry ingredients (flour, sugar, baking powder, blueberries, and salt).

Then mix them all together.


In a bigger bowl, pour in the wet ingredients (milk, oil and egg).

And mix it all up.


Put the dry ingredients in with the wet ingredients.


Mix it a little. Not too much though, the batter is meant to be lumpy apparently.


Now get the muffin trays that you just bought that morning cause you remembered you didn’t have any. Grease them a little, and throw in the muffin/cupcake liners.  Once that’s all set up, pour the batter in each, filling it around 2/3 of the way.



This next bit is totally optional, but I love adding cinnamon and sugar on top to make a crust or “crumble” as I like to call it. Get a bowl and pour in a teaspoon of cinnamon and brown sugar (or more if you want, depends how much crumble you want). Mix it together.


Then just use your fingers to grab some and sprinkle it over each muffin. I wish I did more looking back, I will next time.


Now they’re ready to be put in the oven. I baked them for 20 minutes at 175 degrees. Basically use the toothpick test. If it comes out clean, then they’re ready.


Ta-da! Muffins!


I impatiently waited for them to cool, took the obligatory photos which I always do. Then immediately ate two while Rory ate one. When he realised I had already demolished twice as much as him, he ate an extra one too. They were delicious, and even better when warm!



I’m keeping this recipe as a go-to muffin recipe, it was so easy and they came out great! I’ve missed baking, even though it hasn’t even been that long since I last baked. There’s something tranquil about baking, and also, you get to eat something you made from scratch which is always a bonus!


Let’s Bake! (Peanut Butter Chocolate Chip Cookies Edition)

Let’s Bake! (Peanut Butter Chocolate Chip Cookies Edition)

Hello all! Let’s make more cookies! Peanut butter and chocolate is an amazing mix! I have halved the recipe as usual. You  can find the original recipe here.

Let’s start baking!

Here’s what you’ll need:

  • 1/4 cup softened butter (55 grams)
  • 1/4 cup peanut butter
  • 1/2 cup packed brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 1 tbsp maple syrup (I didn’t have light corn syrup)
  • 1 tbsp water
  • 1 tsp vanilla essence
  • 1 1/4 cup flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup chocolate chips


Continue reading “Let’s Bake! (Peanut Butter Chocolate Chip Cookies Edition)”

Let’s Bake! (Meringues Edition)

Let’s Bake! (Meringues Edition)

Hey guys! I have tried making meringues before, but egg whites are a finnicky ingredient, and don’t usually like me. I used a recipe that had been tried a lot, and had lots of helpful tips. I didn’t double the recipe this time, and I wanted to try it as it called for chocolate chips which I still had lots of! You can find the original recipe here.

Let’s start baking!

Here’s what you’ll need:

  • 2 egg whites
  • 1/8 tsp salt
  • 1/8 tsp cream of tartar
  • 1 tsp vanilla essence
  • 3/4 cup white sugar
  • 1 cup chocolate chips
Not too many ingredients this time round

Continue reading “Let’s Bake! (Meringues Edition)”