Double Choc Chip Cookie Dough Ice Cream

Yes, yes I know I’ve rattled on about next month’s Happiness Project Goal being Health…but I felt like making ice cream! Plus, it’s not March yet!

This is a recipe I’ve used before with much success. I used the basic chocolate ice cream recipe from the booklet that came with my ice  cream machine and then added bits of homemade chic chip cookie dough. If you haven’t tried the world’s best Chocolate Chip Cookie recipe yet…why not!? You can find it here.

home made ice cream recipe

Double Choc Chip Cookie Dough Ice Cream

Chocolate Ice Cream


  • 1 cup unsweetened cocoa powder (Dutch process preferred)
  • 2/3 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 1 1/2 cups whole milk
  • 3 1/4 cups heavy cream
  • 1 tablespoon pure vanilla extract


  1. Place the cocoa and both sugars in a medium bowl and stir to combine
  2. Add the milk
  3. Mix on low speed (or whisk) to combine until cocoa and sugars are dissolved
  4. Stir in heavy cream and vanilla
  5. Pour into ice cream machine and follow manufacturers instructions
  6. Add small rolled balls of chocolate chip cookie dough to mixture 5 minutes before it is done
  7. Transfer to freezer safe container and freeze

This recipe is so yummy! Enjoy!

Eleanor x

Pretty Pink Fairy Dust Cupcakes

I was invited to a 4th Birthday over the weekend and was asked to make some cupcakes. My only brief was pink and sparkles – so that is just what I did! I was planning to go all out with these cupcakes by making fondant flower and butterfly cupcake toppers but ended up getting a lot of unexpected work in the few days before the party, so had to quickly whip up a basic recipe in a couple of hours and do what I could. They were just a basic vanilla cupcake with buttercream frosting – the kind of cupcake that requires ingredients that I always have in the cupboard. I picked up some pink sprinkles for these particular cupcakes and had everything else I needed at home. Of course, being me, I got this recipe from Jennifer Graham’s The Crabapple Bakery Cupcake Cookbook.

Vanilla Cupcakes with Buttercream Frosting

pretty pink icing with pink sparkles and glitter 'fairy dust'!

Vanilla Cupcakes

Makes 24


  • 2 3/4 cups plain flour
  • 2 teaspoons baking powder
  • 200 grams softened unsalted butter
  • 1 3/4 cups caster sugar
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 1 cup milk


  1. Preheat oven to 170°C and line muffin tin with cupcake papers
  2. Sift together flour and baking powder and set aside
  3. In a separate bowl, cream the butter for 1-2 minutes
  4. Add the caster sugar a third at a time, beating for 2 minutes after each addition
  5. After the last addition, beat until the mixture is light and fluffy and sugar is almost dissolved
  6. Add eggs one at a time, beating for one minute after each addition or until light and fluffy
  7. Add the vanilla extract and beat until combined
  8. Add a third of the flour to the creamed mixture and beat on low speed until combined
  9. Add half the milk and beat until combined
  10. Repeat process
  11. Add the remaining third of the flour and beat until thoroughly combined – do not over beat or mixture will toughen
  12. Spoon mixture into cupcake papers, filling each about three-quarters full
  13. Bake for 18-20 minutes or until a skewer comes out clean
  14. Remove cupcakes from tray and place on a wire rack to cool
  15. Wait at least 30min before icing

Buttercream Frosting

Again, this recipe is from Jennifer Graham’s The Crabapple Bakery Cupcake Cookbook. It is the same recipe used for the icing on my Christmastime Cupcakes.


  • 200 grams softened unsalted butter
  • 1/2 cup milk
  • 1 tablespoon vanilla extract
  • 8 cups icing sugar


  1. Cream the butter for 1-2 minutes
  2. Add the milk, vanilla extract and half of the sifted icing sugar (4cups)
  3. Beat for at least 3 minutes or until light and fluffy
  4. Add remaining icing sugar and beat for a further 3 minutes or until light and fluffy and of a spreadable consistency
  5. Add extra milk if too dry or extra icing sugar if too wet
  6. Add food colouring/flavour (for my cupcakes I used 1/4 teaspoon pink food colouring)
  7. Pipe onto cupcakes in an ice cream swirl design
  8. Immediately top with pink sparkles/crystals and dust with edible glitter

As I was making these cupcakes for a child’s party, I made them in small patty pans. They look very cute when they are little as opposed to big ones. Feel free to do what you like and experiment. Even if you don’t make pretty pink fairy dust cupcakes, this is the most basic vanilla cupcake recipe that you can use and choose your own design.

Happy Baking!

Eleanor x

Housewarming Cookies!

I made these cookies for a close friend of mine last year when she and her boyfriend bought their first house (at 21 years old!). I was so happy for her and wanted to do something a little bit fun and special. And of course, being me, I was thinking of what I could do that was fun and special (and house themed) within the realms of baking.

I’m a huge fan of Annie’s Eats – I literally drool looking the pictures of her creations – and I came across this recipe for sugar cookies with royal icing one day while idly paging through her many recipes. Anyone who is a regular over at Annie’s Eats will know that she is a tad bit obsessed with making and decorating sugar cookies – any occasion will do, halloween, easter, christmas, thanksgiving, valentine’s day, baby showers – anything!

I thought it was high time to attempt the old sugar cookie and took myself over to Queen Baker to find myself a house-shaped cookie cutter. Unfortunately, being an Aussie who uses the metric system, Annie’s lovely recipe with imperial measurements wasn’t going to work for me. So instead I used this recipe below from a cookbook my boyfriend’s mother gave me. I included the link above to Annie’s recipe for those of my readers who may be on the imperial system.

Housewarming Cookies

Little Sugar Cookie Houses!

Sugar Cookies


  • 3 cups plain flour
  • 1 teaspoon bicarb soda
  • 2 teaspoons baking powder
  • 1/2 cup butter/margarine
  • 1 cup caster sugar
  • 1/2 teaspoon vanilla essence (I used extract)
  • 1 egg
  • 1/2 cup milk


  1. Sift the flour, bicarb soda and baking powder into a small bowl and set aside
  2. With an electric mixer, cream together the butter, caster sugar and vanilla until the mixture is light and fluffy
  3. Add the egg and beat well
  4. Add the flour mixture alternately with milk to make a soft dough
  5. Wrap in glad wrap and chill in fridge for at least 30 minutes
  6. Preheat oven to 180°C
  7. Roll out the dough on a lightly floured surface to 3mm thick
  8. Cut into shapes with cookie cutter
  9. Transfer to baking tray and cook for 10-12 minutes
  10. Cool on a wire rack before icing

I wasn’t game enough to try making royal icing from scratch, I’ve heard so many people groan at the thought of making their own royal icing, so I cheated and used the Queen Royal Icing packet mix. Plus, I was a bit pressed for time as I had a mountain of assignments that happened to be due at that time.

In other words, I was procrasti-baking. Yes, it’s a thing. Proof. See?

Some tips for the Royal Icing:

  • Don’t add too much water when first mixing or it will go too runny
  • Start decorating by tracing an outline of your shape and your design
  • Let that dry and then water down the royal icing and flood the area within the lines to create a smooth finish
  • For more tips on royal icing see here

Eleanor x

Curry Mayonnaise Dip with Raw Veggies

This is the quickest and easiest dip to make, as well as being really tasty. I know that it sounds strange to serve it with raw veggies – but trust me. Raw broccoli with this dip is especially nice. I usually serve it with raw broccoli and dutch carrots with the stalks trimmed for aesthetic purposes. Try it – you’ll love it!

warning: this stuff is addictive!

Curry Mayonnaise Dip

  • 1 ½ cups mayonnaise
  • 1 tablespoon curry powder
  • 1 clove garlic, crushed
  • 1 teaspoon lemon juice
  • Few drops Tabasco sauce
  • 1 tablespoon parsley, chopped
  • Salt & pepper
  • Vegetables of your choice (broccoli, dutch carrots, cauliflower, beans, mushrooms, celery, capsicum etc)
  1. Prepare vegetables, they can be served raw or steamed for a minute or so
  2. Combine all curry mayonnaise ingredients and place in a small bowl to serve

Eleanor x

Thai Sweet Potato & Chickpea Patties

I absolutely love having friends over for dinner, it’s probably one of my most favourite things to do. I was lucky to have my favourite pair of sisters around to our apartment for dinner over the weekend, both of them being vegetarian.

My mum is also a vego (as well as being a rockstar cook) so I grew up eating a lot of yummy vegetarian meals. For my mum’s birthday last year I complied all of her favourite recipes which I typed up and printed out to make her very own recipe book.

As such, I happen to have access to all of my mums amazing recipes on my laptop. Which is where I found this yummy little pearler. She has made it for the family before but with tuna instead of chickpeas (she’s one of those vegetarians that still eats seafood, which I don’t get. Don’t fish don’t have feelings too?). Anyway, mum had a note on her recipe that said that you can replace the tuna with chickpeas to make it suitable for vegos, so that is just what I did. And it was ever so yummy! Feel free to try either version, or come up with something else to substitute!


Thai Sweet Potato & Chickpea Patties
Serves 6
  • 1 red onion, finely chopped
  • 3 cloves garlic, crushed or chopped finely
  • 2 teaspoons fresh ginger, grated
  • 1/2 bunch fresh coriander (plus extra for garnish)
  • 2 gold sweet potatoes, steamed and well mashed (alternatively pumpkin)
  • 400g tin chickpeas, mashed (alternatively tuna in spring water, drained and flaked)
  • 2 tablespoons sweet chilli sauce (plus extra for serving)
  • A few shakes of garam masala
  • 1 egg yolk
  • Flour and extra garam masala
  • Olive oil, for frying
  1. Combine onion, garlic, ginger and ¾ of the coriander in a large bowl
  2. Add potatoes and stir to combine
  3. Add tuna and combine
  4. Then add sauce, spice and egg yolk and mix
  5. Form into balls using salad spoon and toss in flour seasoned with extra garam masala
  6. Refrigerate or freeze 10 – 15minutes
  7. Shallow fry in olive oil
  8. Serve on a bed of salad with sweet chilli sauce and coriander to garnish


Eleanor x

Chocolate Ice Cream with Homemade Honeycomb

Being a keen baker and consumer of all things sweet, I managed to nab my parents’ ice cream machine a couple of years ago. When I first got it I went sufficiently nuts creating far too much ice cream in a short space of time for any sane individual to consume. I may have been slightly ice-creamed out as I haven’t made any since then..about a year ago! Maybe it has something to do with it finally being summer, so I am slightly more inclined to snack on something cold.

I’ve also been meaning to make honeycomb from scratch for a while now too so I figured I may as well kill two birds with one stone!*

I found the honeycomb recipe here.

Chocolate and Honeycomb Ice Cream

Homemade Honeycomb


  • 100g caster sugar
  • 4 tablespoons golden syrup
  • 1 1/2 teaspoons bicarb soda


  1. Line a baking tray with greaseproof baking paper
  2. Melt the caster sugar and golden syrup together in a saucepan over medium heat
  3. Swirl the pan occasionally until the sugar dissolves (don’t stir with a spoon otherwise it will go grainy)
  4. Let the mixture come to a boil and develop a deep golden brown colour (not too dark though, or it will taste burnt)
  5. Take mixture off the heat and immediately add the bicarb soda
  6. Mix thoroughly with silicone or metal spoon until combined – it will bubble and froth and expand in size and resemble foam
  7. Pour straight into lined tray
  8. Let it sit on the bench until set (mine took 20 minutes but it may take longer if your kitchen is humid – or you could pop it in the fridge for a while to firm up)
  9. Once set, break up into desired size pieces (I crumbled mine into fairly small pieces for the ice cream)
  10. Store in an airtight container in a cool, dry place – any moisture will cause the honeycomb to become soft

have your bicarb soda measured and ready to throw into the pot as soon as your mixture is ready

i let my mixture get slightly darker than this before removing from heat

the mixture should foam up like this once the bicarb soda is added

it's hard to get the mixture to sit nicely, but don't worry - it will set and then you can break it up into bite size pieces

honeycomb crumbled and ready to be added to the ice cream!


Dark Chocolate Ice Cream


  • 1 cup unsweetened cocoa powder (dutch process preferred)
  • 2/3 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 1 1/2 cups full cream milk
  • 3 1/4 cups heavy cream
  • 1 tablespoon pure vanilla extract
  • 1 cup of honeycomb (optional)
  1. Place the cocoa and sugars in a medium bowl
  2. Stir to combine
  3. Add the milk
  4. Mix on low speed or whisk to combine until the cocoas and sugars are dissolved (1-2 minutes)
  5. Stir in the heavy cream and vanilla
  6. Pour into ice cream machine and follow directions from manufacturer
  7. Add in 1 cup of honeycomb about 5 minutes before the mixture is done
  8. Transfer mixture into airtight container and store in freezer
  9. You may have to let ice cream soften for 15 minutes before serving
  10. Sprinkle excess honeycomb over ice-cream before serving

adding the honeycomb to the ice cream mixture

Please be advised that success with the honeycomb requires a cool temperature and good quality ingredients. A lot can go wrong with it otherwise. Make sure there is no humidity, that you are using good quality bicarb soda (McKenzies brand is recommended) that is not too old and that you let the golden syrup and caster sugar boil for long enough to achieve the deep golden colour, but not too long so as to burn the mixture. If you have any troubles, remember what you did and feel free to ask where you went wrong.

Good luck!

Eleanor x

*no birds were harmed in the making of this ice cream 🙂

I Got a Juicer!

My fabulous boyfriend was recently out shopping for some shorts (all he had were inappropriately short board shorts) and the dear came back with a shiny new juicer for little old me! I have been mentioning that I would like to get a juicer at some stage for the past few months and the boy listens! I didn’t even think I was dropping hints – I was more saying it so I would remember myself to save up for one! He can’t go past a bargain and apparently it was on sale (post Chistmas sales) so he picked it up for me.

It’s a Breville Juice Fountain Plus and is apparently the #1 selling juicer in the world! Not too shabby huh?


so shiny!

I am so excited to go out and buy a whole lot of fruit and veggies to create amazing juices!

So, my question to you: any juice recipes you would care to share? I’d love to hear your ideas!

Eleanor x

Sticky Date Cupcakes

Another recipe from Jennifer Graham’s The Crabapple Bakery Cupcake Cookbook. I made this a while ago as a treat for my sticky-date-loving boyfriend (as well as for a party I just happened to be attending that night, too). They are ridiculously tasty – especially when taken out of the cupcake wrapper and popped in the microwave for 30 seconds so the icing melts over the cupcake – mmmmm.

sticky date cupcakes!

Sticky Date Cupcakes

Makes 26


  • 450 grams dates, pitted and diced
  • 2 1/4 cups water
  • 1 tablespoon fresh grated ginger
  • 2 teaspoons bicarb soda
  • 2 1/2 cups self-raising flour
  • 1/4 teaspoon ground cloves
  • 3/4 teaspoon mixed spice
  • 120 grams softened butter
  • 1 1/3 cups caster sugar
  • 4 eggs


  1. Put the dates and water into a heavy-based saucepan. Bring to the boil over a medium to high heat, stirring continuously with a flat-bottomed wooden spoon.
  2. Remove rom heat
  3. Add ginger and bicarb soda
  4. Stir until well combined
  5. Cover saucepan with plastic film and let mixture cool to room temperature (overnight is best for dates to absorb water)
  6. Preheat oven to 180°C and line muffin trays with foil cases
  7. Sift together self-raising flour, ground cloves and mixed spice
  8. In a separate bowl, cream the butter for 1-2 minutes
  9. Add half the caster sugar and beat for 2 minutes
  10. Add remaining caster sugar and beat for 2 minutes or until the mixture is light and fluffy and sugar is dissolved
  11. Add eggs one at a time, beating for one minute after each addition or until light and fluffy
  12. Use a rubber spatula to fold in the flour mixture until well combined
  13. Fold in the cooled date mixture until thoroughly combined
  14. Spoon into cupcake papers, filling about three-quarters full
  15. Bake for 20 minutes or until skewer inserted into centre of cupcake comes out clean
  16. Remove cupcakes from the trays immediately and cool on a wire rack for 30 minutes before icing

Caramel Sauce Icing


  • 100 grams butter
  • 2/3 cups soft brown sugar
  • 1/4 cup golden syrup
  • 1/2 cup cream
  • 8 cups icing sugar


  1. Combine the butter, sugar, golden syrup and cream in a heavy-based saucepan over medium heat
  2. Stir occasionally with a flat-bottomed wooden spoon until the sugar has dissolved
  3. Turn heat up to high and boil for at least 5 minutes (keep a watch on the pot – don’t let the mixture get too hard!)
  4. Remove from heat and cool to room temperature
  5. Add half of the sifted icing sugar to the cooled caramel mixture
  6. Beat on medium speed for 3 minutes of until light and fluffy
  7. Add remaining icing sugar and beat for a further 3 minutes or until light and fluffy and spreadable
  8. Add extra cream if too dry or extra icing sugar if too wet

These cupcakes come highly recommended – especially for you sticky date pudding lovers out there! I hope you’ll give them a go and let me know what you think! If you want more recipes like this I would definitely recommend hunting down the cook book 🙂

Eleanor x