Simple No Bake Cheesecake


Cheesecake is something a beginner baker can do. There are millions of recipes out there but this is how I do it – minimal ingredients with no gelatine, no fuss. Perfect for the vegetarian that eats dairy.

Biscuits of your choice (I used a packet of Oreos with the frosting scraped out), crumbs
1 tbs butter (melted)

Combine these two ingredients, and pack down into a springform tin. Chill.

500g cream cheese (softened)
300mL double thick cream
250g white chocolate (melted)

Combine all ingredients. Plop ungracefully onto base. Chill again. Note: because I used Oreos I also mixed the frosting from the cookies into the cheesecake. No waste.

Topping can be whatever you want (I used a block of fair trade milk chocolate, a Reeses peanut butter cup, wafer sticks, Flakes, Timeouts, etc). You can also top with berries.


Pumpkin Snickerdoodles


I need to take better photos…

Um so I made these based loosely on this recipe! Only I swapped out the egg for sunflower oil, and uses margarine instead of butter, and less of it (being non-American I’m not actually sure what a stick of butter is, quantity-wise).

Anyway, I think the oil killed it a little as it started to go chalky, and the sugar coating wouldn’t stick to the cookie. But other than that they worked out awesomely and tasted delicious! Definitely worth a shot if you love pumpkin as much as I do.

Snickers Cupcakes


Edit: found some photos from the event of my cupcakes! So I added them in. Credit to May K for the photograph.

Sorry for the lack of pretty pictures but I was in a rush making these. So last night I went to a Black Milk Clothing meet up here in Perth, at Luxe Bar, Mt Lawley. Black Milk is an Australian-based (made and designed in Brisbane), internationally successful clothing company, most well-known for their leggings and swimsuits. Probably one of their greatest strengths is their community built through social networks – there are hundreds of groups around the world based on BM, one of which is the Perth BM group.

It was a great opportunity to meet the creators behind the company, as well as the admins that run the Perth group, and the countless women (and men) that are a part of the Black Milk community.

But anyway, cupcakes. I wanted to bake something nice, basically because it’s what I do, but also because I hoped cake would make up for my lack of social skills.

Totally works, right?

I didn’t actually get to try these but from what I’ve heard they were good. Haha…

They’re a combination of three delicious elements: chocolate cupcakes, peanut butter frosting, and caramel sauce. The caramel sauce was a bit thin so I think it was more or less unnoticeable, sadly. Otherwise they turned out exactly how I wanted them to (at least visually, will have to assume they tasted good too).

Chocolate Cupcakes

3 tbs butter/margarine (I used Nuttelex), softened
1 cup caster sugar
~1 cup milk of choice (I used coconut)
2 cups self raising flour
2 tsp vanilla essence
1/3 cup raw cacao powder
1/2 tsp baking powder


Preheat oven to 175°C.
Cream margarine, sugar and vanilla until combined. Sift in dry ingredients. Stir in milk.
Divide into cupcake pans. Bake for approx. 10 mins or until cooked all the way through. Allow to cool.

Peanut Butter Frosting

1 cup peanut butter
2 cups icing/confectioner’s sugar
2 tbs butter/margarine, softened
Water, as needed


Combine the two butters. Sift in icing sugar and combine thoroughly (I mashed it with a fork; there are probably more efficient ways to do this).
The frosting will be quite thick, so you can either add more butter or margarine to thin it out so you can pipe it, or add small amounts of water. I did the latter because I felt guilty about the calorie content.
Pipe the frosting onto the cupcakes.

You can stop at this point, or go the extra mile like I did and add a caramel drizzle (I also stuffed the cupcakes woth caramel sauce but its thinness caused it to just soak into the cake itself). I also melted some dark chocolate amd drizzled that on top too. 🙂