Bite Sized Churros 1 Star2 Stars3 Stars4 Stars5 Stars 11 Ratings


For all you doughnut lovers out there, these bite sized churros drizzled in chocolate sauce are guaranteed to hit the spot.

Ingredients for Churros:

350ml water
50g butter, melted
½ tsp vanilla extract
250g plain flour
1 tsp baking powder
1 litre B-well canola oil, for frying
Ingredients for Sauce:
200g dark chocolate, not too bitter, broken into chunks
100ml double cream
100ml whole milk
3 Tbsp golden syrup
½ tsp vanilla extract


1. Boil the kettle, then measure 350ml boiling water into a jug and add the melted butter and vanilla extract. Sift the flour and baking powder into a big mixing bowl with a big pinch of salt. Then pour in the contents of the jug and very quickly beat into the flour with a wooden spoon until lump-free. Rest for 10-15 mins while you make the sauce.
2. Put all the sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce. Keep warm on a low heat.
3. Fill a large deep saucepan one-third full of B-well canola oil. Heat until sizzling hot. Cover a tray with kitchen paper and mix the caster sugar and cinnamon together.
4. Roll the dough into a long sausage shape, then cut the dough in 1 cm pieces all the way through. Fry until golden brown and crispy, then remove with a slotted spoon and drain on the kitchen paper-lined tray.
5. Carry on cooking the rest of the dough in batches, sprinkling the cooked churros with some cinnamon sugar as you go. Once you’ve cooked all the churros, toss with any remaining cinnamon sugar and drizzle over the chocolate sauce.

Dark Chocolate Mousse 1 Star2 Stars3 Stars4 Stars5 Stars 5 Ratings

Chocolate mousse is always a winner but this dark chocolate mouse recipe takes everything to a whole new level, absolutely delicious!


300g dark chocolate, roughly chopped (60% Cocao)
3 eggs
1/4 cup caster sugar
1 tbsp cocoa powder, sifted
300ml thickened cream


1. Place the chocolate in a heatproof bowl over a pan of gently simmering water (don’t let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly.

2. Place eggs and sugar in a large bowl and beat with an electric mixer for about 5 minutes, or until mixture is pale, thick and has doubled in volume. Fold in cooled chocolate and cocoa powder until well combined.

3. In a separate bowl, whip the cream. Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible.

4. Spoon into 6 serving glasses and chill in fridge for at least 1 hour. Remove from fridge 15 minutes before serving, then top with grated chocolate to serve, you may also add ice cream on the side!

Bread & Butter Pudding 1 Star2 Stars3 Stars4 Stars5 Stars 4 Ratings

Old-fashioned bread and butter pudding is not only absolutely delicious, but it’s also quite easy on the wallet. With an extra sprinkle of pecan nuts and topped with some warm brandy sauce this dessert only gets better.


4 eggs
1 cup sugar
2 1⁄2 cups cream
1 cup pecans nuts (optional but recommended)
1 (450 grams) panettone bread or 8 slices white bread, halved
1 teaspoon vanilla
1⁄4 cup butter, melted
75 grams raisins

Brandy Sauce Ingredients:

1 cup brown sugar
1⁄4 cup cream
1⁄3 cup brandy or 1⁄3 cup Bourbon
1⁄2 cup butter


1. Pour melted butter into a medium sized glass or casserole baking tray which are safe to use in the oven.

2. Take Panettone bread or 8 slices white bread which had been cut in half and press into the buttered dish.

3. Mix all other ingredients (except the pecans) in a separate bowl, stirring to combine well, then pour evenly over the bread.

4. Sprinkle pecans and raisins on top and Bake at 180ºC for 45 minutes to 1 hour.

Brandy Sauce:.

1. Place all brandy sauce ingredients in a sauce pan.

2. Heat gently and stir often. Don’t over cook- only about 5 minutes.

3. Scoop bread pudding into twelve individual serving dishes or coffee/tea cups, drizzle over 2 spoonfuls of warm brandy sauce on top of each serving and dig in.

Sugar Free Nutella 1 Star2 Stars3 Stars4 Stars5 Stars 1 Ratings

Sugar-Free Nutella means you can indulge in your weekly or daily chocolate fix without feeling guilty…

Ingredients for Nutella:

1 cup hazelnuts
1/2 cup coconut milk
1 tablespoon fructose-free syrup (rice malt syrup/stevia extract)
1 tablespoon B-well canola oil adds buttery taste
1/4 cup unsweetened cacao powder
1 tablespoon vanilla powder


1. In a dry skillet, toast your hazelnuts until fragrant, about 4-5 minutes over medium heat.

2. Place on a clean kitchen towel and allow to cool.

3. Once cool, rub towel over them to loosen and remove as much of their skins as possible.

4. Place nuts in a food blender and blend until fine or alternatively place the whole hazelnuts under a cloth and hit them with something hard until crushed.

5. Chuck all the ingredients together and whisk until smooth and transfer your decadent sugar free nutella into a glass jar. You can keep it for weeks in the refrigerator, if you don’t eat it all in the first 2 days.

Stacked Pancake by Justin Bonello 1 Star2 Stars3 Stars4 Stars5 Stars 1 Ratings


4 cups flour
½ cup sugar
Drizzle of Canola oil
4-5 Free Range / organic eggs

For the filling:

Double thick or whipped cream
Walnuts, toasted and bashed in a pestle mortar
Whole nut milk chocoate, finely chopped
Maple or golden syrup
Lemon juice
Plus anything else you would like to add!


  1. First up make the batter. Sieve the flour into a bowl along with the sugar and canola oil.
  2. Make a well in the centre and crack in the eggs. Next using a wooden spoon, mix it together until you have a thick yellow batter, this takes time.
  3. Next, you’re going to start adding your milk, bit by bit. Every time you add milk, mix it into the batter thoroughly. Only when its thorughly absorbed, add a bit more milk and continue. The batter is ready when it’s a little like slightly thickened pouring cream.
  4. Now for the pancakes. Put the pan on a medium heat, take about half a ladle of batter and pour into the pan, rolling your wrist, spread the batter thinly all over the pan. When its cooked through, flip and brown the virginal side. Repeat until all the batter is used – however, keep greasing and wiping the pan between pancakes.
  5. The rest is kids play. Building a pancake stack. Place a pancake on a plate or board and scatter with finely chopped chocolate then place a pancake on top and repeat – pancake, filling, pancake, filling until you have no pancakes left.
  6. Drizzle the top layer with extra cream and chopped nuts and a final drizzle of maple syrup.

Nutella Spread n Ice Cream by Mynhardt 1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Canola Oil Nutella Ingredients:

2 cups of hazelnuts or cashew nuts
6 tablespoons of unsweetended cocoa powder
150g of castor sugar
pinch of salt
1 teaspoon of vanilla essence or extract

B-well Canola Oil Method:

1. Roast the nuts in the hot oven until golden brown for about 5 minutes.  Be careful no to burn.
2. Place all the ingredients in a blender and blend untlil smooth. !

Salted Caramel and Cookie Ice Cream Ingredients:

2 liters of vanilla ice cream
1 tin of caramel spread
1 teaspoon of salt
1 packet of tennis biscuits


1. Soften the ice cream at room temperature.
2. Break the cookies into small chucnks and blend into the ice cream with the caramel and salt to taste
3. Refreeze over night
4. Serve with ice cream with home made nutella over !

Hint: 1.

Ice cream can be refrozen into ice cream lollies with sticks and dipped into the home made Nutella.

White Chocolate Cake by Mynhardt 1 Star2 Stars3 Stars4 Stars5 Stars 3 Ratings


3 jumbo eggs
one and half cups of castor sugar
half a cup of oil
one cup of double cream plain yogurt
half a cup of poppy seeds
one cup of desicated coconut
one cup of self raising flour


1. Spray two baking tins (19cm) with B-well non stick spray
2. Cream the eggs and the sugar together in a mixer
3. Add the oil and yoghurt and mix well
4. Add the poppyseeds, coconut, flour and salt and mix well
5. bake for 30 to 35 minutes Cream cheese and white chocolate topping .


200g of white chocolate
2 teaspoons of rosewater 3. 250g of cream cheese


1. In a double boiler melt the chocolate with the rosewater
2. When melted add the cream cheese.  It will immediately become thick and pliable adn ready to use.

Vegan Brownies 1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)


2  and a quarter cups of whole wheat flour
2 cups brown sugar
2 tsp baking soda
1 tsp salt
1 cup unsweetened cocoa powder
half a cup chocolate chips
half cup B-well Olive and Canola oil
1 and half cups of strong black coffee (cold)
4 tsp apple cider vinegar
half a cup over ripe banana mashed well


1. Combine all the dry ingredients and the chocolate chips and mix well.
2.  Mix all the wet ingredients together. If the banana is not very ripe, place it in a blender to get a smooth paste. It’s best to avoid lumps in this so that you don’t taste banana in the fudge later on.
3. Now pour the wet into the dry ingredients and mix well.
4. Pour the batter into a pan which is greased (with olive oil) and dusted (with whole wheat flour) and place it in a preheated oven. Bake at 170 degrees C for about 15-20 minutes or till the top looks cooked.


1. Brownies make really nice gifts and tied up rustically with baking paper and brown paper will put a smile on many a face
2. Also great for lunch boxes and the inevitable school bake sale

Decadent Chocolate Fondant 1 Star2 Stars3 Stars4 Stars5 Stars 4 Ratings

Do you love chocolate? So do we! Try this decadent Chocolate Fondant Recipe… It will give you the ultimate chocolate fix and leave the biggest smile on your face, after that first bite…


50g melted butter, for brushing
cocoa powder, for dusting
200g good-quality dark chocolate, chopped into small pieces
200g butter, in small pieces
200g golden caster sugar
4 eggs and 4 yolks
200g plain flour


1. First get your moulds ready. Using upward strokes, heavily brush the melted butter all over the inside of the pudding mould. Add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with 1 the next mould.

2. Place a bowl over a pan of barely simmering water, then slowly melt the chocolate and butter together. Remove bowl from the heat and stir until smooth. Leave to cool for about 8-10 mins.

3. In a separate bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift the flour into the eggs, then beat together.

4. Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.

5. Tip the fondant batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Or if you are making it for that night, its ready to bake straight away!

6. Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.

7. Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.

8. Starting from the middle of each plate, squeeze a spiral of caramel sauce – do all the plates you need before you go on to the next stage.

9. Sit a fondant in the middle of each plate. Using a large spoon dipped in hot water, scoop a ‘quenelle’ of ice cream.

10. Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.

Voila! You can now make one of the best chocolate desserts in the world, this dessert is guaranteed to impress.