Yin and Yang Cookies


These are a combination of the two classics: brownies and chocolate chip cookies. Lets’ call them Brookies!  It can’t get any better than this you get the best of two worlds and it is all put together in ONE cookie.  Taking a bite into these will make your mouth explode. It too will be a real crowd-pleaser. 

I love every minute of being in the kitchen, each and every time I find that I learn new things.  

“Tell me and I forget, teach me and I may remember, involve me and I learn.”
Benjamin Franklin

So the only way of becoming better is through practice. I have failed a lot of time, but each failure has made me a better cookie. Some people might wonder why I love it so much but to know you can make something from scratch and watch it come out the oven into something so simple yet delectable, brings so much joy to me. Plus seeing others excited about what I make and enjoy it gives me my obsession for my baking and cooking. 



  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 cup cocoa powder 
  • 1/2 teaspoon salt
  • 1/3 cup unsalted butter
  • 2 oz unsweetened chocolate, chopped
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract


  • 1 1/4 cups granulated sugar
  • 1 1/4 cups light brown sugar
  • 1 1/2 cups butter or margarine, softened
  • 2 teaspoons pure vanilla extract
  • 3 eggs
  • 4 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • bag of milk chocolate chips and white chocolate chips


First preheat oven to 350 degrees F. Line baking sheets with parchment or silicon baking liner; set aside (makes clean up a lot easier and Brookies wont stick to pan).

We start off with the brownie cookies


  1. In a small bowl, combine flour,cocoa powder, baking powder and salt; set aside.
  2. In a large bowl, melt butter and chocolate (can use the microwave or like I did it with the double boiler method)
  3. Mix in sugar, eggs and vanilla. Add the flour mixture and stir until batter is completely blended. NOTE: batter may appear thin and tacky. Set bowl aside to thicken while preparing soft chocolate chip cookies.


  1. In large bowl, cream together the granulated sugar, light brown sugar and butter until light and fluffy (2-3 minutes).
  2. Beat in vanilla and eggs until blended. Stir in flour, baking soda and salt. Add  the MILK chocolate chips (save a few to the end to decorate the top of the chocolate chip cookie dough part).
  3. Using a small ice cream scoop or tablespoon, scoop rounds of chocolate chip cookie dough onto prepared baking sheets.
  4. Wipe ice cream scooper clean or use a second tablespoon to scoop rounds of brownie cookie dough next to each round of chocolate chip cookie dough.
  5. Then took a knife and cut each of them in half (if did not would get massive cookies) 
  6. Join the two parts of doughs together by a small pinch to adhere any gaps.
  7. Now for the chocolate chips, I find placing individual ones on the top will give the cookie a more dramatic look (optional). I placed white chocolate chips on the brownie dough and the milk chocolate chips on the other.
  8. Bake 10-12 minutes. Leave cookies to cool on tray for a few minutes then transfer cookies to a cooling rack. 



  • Adjust anything you feel is needed   . I did play around with the flour and cocoa powder for the brownie mixture because sometimes it can be too sticky. 
  • can really pair any two things together. Peanut butter cookie one half and then chocolate on the other. Let your creative mind flow. What unique pair can you think of?



So this recipe is just taking the basic chocolate chip cookie (as seen below) and combining it with a cake like brownie



Red Velvet Cookies with White Chocolate Chip

I used to think the worst thing in life was to end up all alone, it’s not. The worst thing in life is to end up with people that make you feel alone.

–  Robin Williams 


Always surround yourself with things you love to do, life is way to short to be wasted and we should enjoy every second as if it were our last. Whenever I’m in the kitchen cooking or baking for people I get an overwhelming thrill in what Im doing. Hours can pass and it will feel only like seconds. There are many times where I have failed or things don’t go right,  but what I’ve learnt is that they are only ingredients just pick yourself up again and go for it again. 

A man must be big enough to admit his mistakes, smart enough to profit from them, and strong enough to correct them.

Lately I have been wanting to try new recipes out there that our not like the traditional things people always bake. I want to start finding my unique product that defines me. In a way trying to find something i can create that represents me as a person and showcase my potential. 


  • 1 1/2 cups all-purpose flour
  • 2 1/2 Tbsp cocoa powder
  • 1 tsp cornflour 
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 1 tsp white wine vinegar
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp red food coloring
  • 3/4 cup white chocolate chips (more or less depending on preference)


  • Preheat oven to 375 degrees.
  • In a bowl combined together flour, cocoa powder, cornflour, baking powder and salt, set aside.
  • In another bowl whip together butter, sugar and vinegar fluffy
  • Mix in the egg and add the vanilla plus the red food colouring into the mix until blended
  • Slowly add in dry ingredients and mix just until combine.
  • Mix in white chocolate chips (I mixed in most of the white chocolate chips then once I made the dough into individual balls I placed white chocolate chips on top
  • Bake in preheated oven 9 – 11 minutes or until desired texture (my family prefer it softer rather then a crunchy cookie).
  • Allow to cool on cookie sheet before transferring to a wire rack to cool. 


Glazed Doughnut Muffins

Our greatest weakness lies in giving up. The most certain way to succeed is always to try just one more time.

Even if you think your not a good baker or have any skills in the kitchen just give this recipe a try. It is  a take on the things people love a lot doughnuts and a muffin, so what is a better way then combining it. The name might make it sound like a really complex treat to make but it really isn’t. So no giving up and just go for it, worse thing that can happen is that you have to start again. 


1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoons ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the Glaze
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla extract
2 tablespoons hot water


1. Preheat the oven to 180°c and line tin with paper muffin cups

2. In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.

3. Add the eggs until well incorporated

4. Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.

5. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

6. Spoon the batter evenly into the prepared pan, filling the cups nearly full.

7. Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a can insert a toothpick into the middle and it comes out clean.

8. In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.

9. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. 


Oatmeal raisin and chocolate chip cookie


“The power of imagination makes us infinite.” ~John Muir


Tonight are you looking to bite into good old-fashioned homemade goodness… why not try a classic oatmeal cookies. You’ll need to find just the right combo of … this recipe is just right. 


  • 3/4 cup butter, softened
  • 3/4 cup white sugar
  • 3/4 cup packed light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 3/4 cups rolled oats
  • 1/2 cup chocolate chips
  • 1/2 cup raisins 


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In large bowl, cream together butter, white sugar, and brown sugar until smooth.
  3. Gradually beat in the eggs and vanilla until fluffy.
  4. In a smaller bowl mix together flour, baking soda, cinnamon, and salt.
  5. Slowly incorporate the flour mixture into butter mixture.
  6. Stir in oats, chocolate chips and raisins.
  7. I used an ice cream scooper then divided it in half as I did not want giant cookies onto cookie sheets (which i lined with parchment paper to make less mess)
  8. Bake 6 to 7 minutes (depending on desire- if you want a crunchier or softer cookie and the size of your cookie dough).
  9. Cool slightly, remove from sheet to wire rack and let them set. 

Courgette Noodles

The other day I picked my own produce for the first time and one of the most impressive things i got was this massive courgette. Right away i knew what i was going to do with it.20140726_115641

“I was always looking outside myself for strength and confidence, but it comes from within. It is there all the time.” 

—Anna Freud 

Are you craving some pasta tonight, but trying to watch your carbs, on a diet, or need a gluten free dish? Well courgette noodles (or Zucchini noodles) is such a quick and extremely healthy meal where you can have “noodles” on the table in no time. 

Here is what you need to make the basic courgette noodles, it is so versatile; you do not need to add a protein source, you can switch up what protein you use (turkey, beef, lamb,etc.), or make it vegetarian. 


  • 3 medium Courgette/ Zucchini 
  • Mince (beef, turkey, etc.) 
  • Maggi liquid seasoning (can use whatever you want to cook your mince)
  • Mixed herbs
  • Onions
  • Mushrooms (can omit or add whatever you want to the sauce)
  • chopped garlic
  • passata sieved tomatoes


  1. Cook the onions, garlic and mushrooms
  2. Then add and cook the protein source if using with desire seasoning
  3. Decide whether or not to peel the zucchini. For something a little more colourful keep the peel on. Keeping the zucchini peel on also has health benefits. Primarily, the peel offers extra fibre, and dietary fiber can help regulate your digestive system. Use a vegetable peeler/julienne slicer/spiral vegetable cutter/ cheese grater to start making noodles. 
  4. Choose whether to cook the zucchini noodles or eat them raw. Zucchini noodles can be enjoyed raw in salads or on their own, but you can also boil, sautéed, or even microwave them to make them more tender and more reminiscent of actual pasta. If you decide you want to cook them can throw them into the meat once it is cooked. 
  5. Add the tomato sauce 
  6. Cook until everything is warm and noodles are to desire texture. 


No fancy tools required. So there is no excuse to not being able to eat healthy. With these Basic Zucchini Noodles, you’ve got the base for a super comforting, noodle-icious meal.


Chocolate Chip Muffins


Want a traditional chocolate chip muffin. Here is a perfect recipe that does not make a lot of mess and easy to whip up for your family or friends. 

“Loving yourself…does not mean being self-absorbed, it means welcoming yourself as the most honored guest in your own heart.”

 —Margo Anand


  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 eggs, room temperature
  • 1 cup granulated sugar
  • 1 cup milk
  • 1/2 cup  vegetable oil
  • 1 teaspoon vanilla extract
  • semi-sweet chocolate chips 


  1. Preheat oven to 425F degrees.
  2. Line muffin tin with muffin liner.
  3. In a large bowl combine flour, baking powder, salt, cinnamon, and nutmeg.
  4. In a medium bowl, whisk together eggs and sugar until combined.
  5. Mix in milk, oil, and vanilla.
  6. Fold wet ingredients into dry ingredients and mix everything together with a wooden spoon. Avoid over-mixing.
  7. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be VERY thick and somewhat lumpy. Fold in the chocolate chips.
  8. Divide batter among prepared muffin tins.
  9. Bake at 425F degrees for 8 minutes. Reduce oven temperature to 375 and continue to bake for 25-26 minutes (depending on size) until tops are lightly golden and appear set (when knife inserted in centre comes out clean).
  10. Allow to cool for 10 minutes in pan before enjoying.

Easy Mac and Cheese



  • 8 oz pasta, any shape
  • 1 cup milk
  • 2 teaspoons flour
  • 1 cups shredded cheese (i.e cheddar, monterey jack, or colby)
  • ½ teaspoon salt
  • (Can add peas, corn, etc. to enhance the dish if you desire)


  1. In a large pot bring salted water to a boil
  2. Add the pasta and cook until al dente. Drain and set aside. ( I added butter to the pasta to prevent sticking together whilst I make the sauce)
  3. For the sauce I start by warming 1/2 cup of the milk in a saucepan over medium heat. Constantly whisking Then with the remaining ½ cup of milk add the flour until fully incorporated.
  4. When you begin to see steam rising from the milk, whisk in the milk-and-flour mixture. Continue whisking until the milk thickens slightly (3-4 minutes). 
  5. Turning down the heat and add the shredded cheese into the milk.
  6. Stir in the salt (only if needed) and adjust seasoning as desired
  7. Continue to stir until all the cheese has melted and the sauce is creamy. 
  8. Finally combine the pasta and cheese sauce. Stir to coat the pasta evenly. 
  9. Serve the mac and cheese immediately while still warm.