Frosting Ingredients  

220g of unsalted butter, at room temperature

220g of cream cheese, at room temperature 

500g of icing sugar

2 tsp of vanilla essence or extract
1 tsp of vanilla
1/2 tsp of salt
1 tbsp of honey 

Process

1. Cream together the butter and cream cheese. 
2. Use a medium speed on a standing mixture or high on a hand mixer for about 5 minutes. 
3. The finished produced should be smooth, airy and a lighter colour than the original mixture. 
4. Slowly add the icing sugar to prevent spillage. 
5. Add the honey, milk, vanilla, honey and salt. Mix well. 
6. When you have finished the frosting should be thick and be able to hold a peak. 

When the cake have cooled, frost them with the buttercream. Sprinkle on some cinnamon and add the walnuts on top.

Makes approximately 26 rolls. Approximate prep time 20-40 minutes (not including rising time), depends on skill level. Approximate baking time 10-12 minutes. 

This recipe is a slightly modified version of this one from the River Cottage. 

Ingredients 

150g of flour 

250g of boiled, cooled, peeled beetroots 

1. For the chai mixture boil 120 ml of water. 
2. Add the boiled water into a cup with two chai capsules or two chai tea bags. 
3. If you are using the capsules make sure to stir and dissolve the powder. 
4. Allow the mixture to cool before adding it to the frosting. 

These are my decadent chocolate muffins aka chocoholic's dream muffins. I made these for my chocoholic dad's visit. He's not a big fan of frosting, but I wanted these to be rich, indulgent and inviting enough for a dessert. Muffins make me think of brunch or a naughty breakfast, so perhaps mini cakes is a better way to think of these treats. Using chocolate instead of cocoa powder really makes chocolate makes so much richer and fuller in flavour. Plus, I think using real chocolate in the batter simply makes for a moister cake. Pair these with a big glass of milk and you're in for a real treat.

Ingredients 
125g dark, baking chocolate
75g of butter, cut into cubes
3 eggs
70g of icing sugar
2 tbsp almond flour
3 tbsp of plain flour
1 tsp of baking powder
60g of white chocolate chips

1. Preheat the oven to 250C. 
2. Melt the chocolate in a microwaveable bowl at 30 second increments. After each 30 seconds stir the chocolate. 
3. Add the butter cubes into the melted chocolate and stir. 
4. Break the eggs into a separate bowl and whisk them at a medium speed for 3-4 minutes or until the eggs are thick and frothy.  
5. Sift in the icing sugar, almond flour, baking powder and plain flour. Fold it in, combing well but try to retain as much air as possible. 
6. Add the melted chocolate slowly. After about half is mixed in the rest can be put in all at once. You need to start slowly to prevent the eggs from scrambling.
7. Dust the white chocolate chips in a little flour and then mix in. Alternatively, add them on top. 
8. Divide the mixture into the lined muffin tins.  
9. Bake for 8-10 minutes or until well risen and firm. Check with a knife, it should come out clean. 
10. Serve warm and with a glass of cold milk. 

I absolutely love cupcakes. They are much simpler to make than a cake. Plus it comes in individual serving sizes, which means no sharing! Banana and chocolate chip is a classic flavour combination, and for a lighter option these cupcakes are great without the frosting. Bearing that in mind, cream cheese frosting is a delicious accompaniment. These recipe can also be baked in a loaf tin for a classic banana bread. You can frost bread too; don't worry.

Ingredients
2 bananas
1 1/2 dl sugar
1 egg
50g melted butter
2 tsp of baking powder
4 tbsp of cream
2 1/4 dl of milk
1 tsp of vanilla essence, sugar or extract
150g (or more!) of chocolate chips, optional

Baking Time!

1. Preheat the oven to 175C. 
2. Mush two bananas with a fork and then mix them with the sugar. 
3. Add one pre-mixed egg. 
4. Pour in the melted butter and cream. 
5. Add 2 1/4 dl of flour with the vanilla and baking powder. Mix well at a low speed. 
6. Finally, add the chocolate chips. Make sure to mix some flour with the chips prior to adding them to mix to prevent sinkage. 
7. Bake in the oven for about 20 minutes or until lightly browned. 
8. A knife show come clean out of the cupcakes when they are finished. 

1. Combine the flour and salt together in a bowl. 
2. Add cubes of cold butter into the flour/salt mixture and combine with your hands. 
3. Run the mixture through your fingers until it resembles breadcrumbs. There should be no butter lumps. 
4. Alternatively combine all these ingredients in the food processor. 
5. Stir in or add in the water slowly, just enough so the dough combines.
6. Finally, wrap the dough in the cling film and let it chill in the fridge for 10-15 minutes or until you need it. 
7. Roll out with a rolling pin OR merely place the dough in the dish and press it out evenly with your fingers. 

1. Preheat the oven to 200C or 180 fan. 
2. Saute the red onion and mushrooms on a medium heat, until the onions have softened. Put them to the side. 
3. Fry the chicken with a generous sprinkling of paprika, salt, pepper and chilli flakes. The seasoning depends on how much chicken you decide to use. Make sure that the seasoning (sans chilli flakes) cover all the chicken. Make sure to season on both sides. Then add chilli flakes depending on how hot you like it. 
4. Add the onion and mushrooms and then pour in the cream. 
5. Slowly pour in the water/flour mixture and bring to a steady simmer. 
6. Let the filling simmer for 5 minutes. 
7. Once the filling has finished simmering, pour it into the crust-filled pie dish. 
8. Cover the pie with cheese and the peppers. 
9. Finally, let bake in the oven for 15-20 minutes or until golden brown and bubbly. 

Serves 6. Approximate cooking and prep. time: 1 hour.