Mini baked cheesecakes


Do you love cheese and cake? How about combining the two and creating a mouth watering, lick-the-plate kind of dessert… These mini baked cheesecakes are a mixture of a cheesecake and custard tart, and they are damn delicious! They are the perfect dinner party dessert as you can whip them up the night before, store in the fridge and then serve with delicious fruit and of course ice-cream! I’m sure you won’t be able to stop at just one though…


  • 250g plain sweet biscuits
  • 125g butter, melted
  • 500g packets cream cheese, softened
  • 3/4 cup caster sugar
  • 3/4 cup sour cream
  • 1 tsp vanilla extract
  • 1 tsp finely grated lemon rind
  • 3 eggs
  • 1 can passion fruit pulp and fresh strawberries to serve


Preheat oven to 160°C and line a cupcake tin with baking paper/two cupcake cases.

Crush biscuits until it resembles fine breadcrumbs. Add butter and mix thoroughly until combined. Press mixture into base of cupcake cases. Refrigerate for 30 minutes.

Mix the cream cheese, sugar, sour cream, vanilla and lemon rind until smooth, then add the eggs. Pour evenly in to each cupcake case. Bake for 30 minutes or until just set. Allow to cool then remove the cheesecakes from cupcake cases and refrigerate overnight.

Serve the cheesecakes with passion fruit pulp, fresh strawberries and a dollop of vanilla bean ice-cream.

Happy baking, love Jem x


Christmas shortbread

cookies cookies2

Not sure what to take to your Christmas party, or even what to give friends and family this year? Give the gift of baking! What’s better than a delicious fresh batch of shortbread made with love? This little recipe is a winner, if you cook to perfection the shortbread will melt in ones mouth. I just used a little bit of icing to decorate with the edible pearls to give them a festive look. Be creative though, you could decorate the shortbread with red and green lollies, or popping candy – it’s Christmas, the toppings are endless… Enjoy!


  • 250g unsalted butter
  • 1/2 cup caster sugar
  • 1 tsp vanilla essence
  • 1 3/4 cups plain flour
  • 1/2 cup rice flour


  • 1 tbl milk
  • 1/2 cup icing sugar
  • edible silver pearls

Makes 30


Beat the butter, sugar and vanilla in a small bowl until fluffy. Transfer to a larger bowl and add the sifted flours. Stir until just combined.

Turn dough out onto a lightly floured bench and bring together with hands. Divide into two portions, glad wrap the dough and place in the fridge for about 30 minutes.

Preheat oven to 160 degrees.

Roll out one portion at a time between two sheets of baking paper (as very crumbly). Using cookie cutters carefully cut out shapes and re-roll when necessary. Carefully place dough on a lined baking tray.

Cook one tray at a time in a moderately slow oven. Bake until edges are golden (around 20 minutes).

Cool on wire wracks and repeat baking with the other trays.

To decorate, place icing sugar and milk in a bowl and stir until smooth thick consistency. You may need to add more sugar as you go. Place icing on cookies once cooled and arrange pearls on top.

Store in an airtight container and enjoy with family and friends!!

Happy baking and Merry Christmas, love Jem x

Coconut and chocolate cookies


Nothing beats the smell of freshly baked cookies, even in this hot weather! Now we all know how obsessed I am with coconut, so yes these bad boys are filled with it… The pieces of gooey chocolate are definitely a treat for the old taste buds too. These cookies are the perfect dessert with a cuppa after dinner, or a cheeky treat at work. I recommend heating them up for 15 seconds in the microwave to get that gooey chocolate deliciousness – and yes that is a word… Enjoy!


  • 125g soft butter
  • 1 cup brown sugar
  • 1 tsp baking powder
  • 1 egg
  • 1 cup plain flour
  • 1 cup shredded coconut
  • 200g milk chocolate, chopped

Makes 12 large cookies


Preheat oven to 200 degrees and line a baking tray with baking paper.

Place butter and sugar in bowl and beat until creamy. Beat the egg into the mixture and stir through flour, baking powder, coconut and chocolate.

Roll 2 tablespoons of mixture at a time into balls. Place balls on the baking tray and flatten slightly with a fork.

Bake for 15 minutes or until slightly browned. Cool on trays and let the cookies harden.

Happy baking, love Jem x

Lemon and coconut slice

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Lemon slice always screams spring to me – a no bake dessert with fruit, what could be yummier on a sunny spring day? I love this recipe, it’s simple to make, the flavour of the coconut balances the lemon; and it is simply a winner as a dessert or cheeky snack. Coconut to me works with any recipe, the texture adds another element to every dish. I didn’t crush the biscuits for the base finely, as I like that bumpy feel you get when you crunch into it. This slice won’t keep long in the fridge, especially if you’re in a family of four or more…


  • 1/2 cup condensed milk
  • 125g butter
  • 250g milk arrowroot/sweet biscuits
  • 1 tsp grated lemon rind
  • 1 cup shredded coconut


  • 1 1/2 cups icing sugar
  • 3 tbl lemon juice
  • 15g butter
  • handful of coconut, to sprinkle on top


Place condensed milk and butter in a small saucepan. Stir over low heat until butter is melted and mixture has combined.

Crush biscuits and place in a large bowl. (I crush by placing the biscuits in a plastic bag). Then add lemon rind and coconut. Mix through with a wooden spoon. Add the warm milk and butter to the biscuit crumb mixture. Combine until a sticky and consistent.

Press mixture in a greased tin or a baking dish with baking paper. Refrigerate for about an hour or until hard.

For the icing combine sifted icing sugar, lemon juice, and soft butter in a bowl. Mix well until smooth. Spread over chilled biscuit base and sprinkle with coconut. Refrigerate until icing is set.

Cut a generous slice and dig in!

Happy cooking, love Jem x

Peanut butter and choc chip cookies

So peanut butter and chocolate are basically my two favourite treats – together words can’t even express how amazing these bites of heaven are! These cookies are totally fattening, but worth every calorie as they literally melt in ones mouth. I may or may not be drooling whilst writing this post right now… The trick is to not over cook the biscuits. Let me know what you think!


  • ½ cup peanut butter
  • ¼ cup butter
  • ½ cup brown sugar
  • 1 egg
  • 1 cup flour
  • ½ tsp salt
  • ½ tsp baking soda
  • 1 cup chocolate chips

Makes roughly 14 cookies


Pre-heat oven to 180 degrees. Grease or line a baking tray with baking paper.

In a medium bowl cream until light peanut butter, butter and sugar, then add egg and mix well.

Whisk together flour, salt and baking soda then add chocolate chips in a separate bowl. Add sifted ingredients to the creamed mixture and mix well with a wooden spoon.

Shape the mixture into balls and place lightly on the tray, then flatten with a fork and bake for approximately 15 minutes. Let the cookies cool completely before eating. Enjoy!

Happy baking, love Jem x

Coconut crunch cookies

coconut cookies

Feel like baking something easy this afternoon? These coconut crunch cookies are absolutely delightful and super easy to make! No doubt you’ll have most of the ingredients tucked away in your pantry already. They are the perfect treat for school lunch or an afternoon snack. These cookies are a winner for the whole family!


  • 125g butter
  • 1/2 cup sugar
  • 1/2 tsp cinnamon
  • 1 tsp vanilla essence
  • 1 egg
  • 1 1/4 cups self-raising flour
  • 1 cup desiccated/shredded coconut
  • 1 cup Corn Flakes, crushed

Makes about 15 cookies


Preheat oven to 180°C. Line a baking tray with baking paper.

Beat butter, sugar, cinnamon and vanilla essence in a medium bowl until creamy. Beat in the egg then fold in flour and coconut until combined.

Roll small spoons of the mixture into balls, and then roll in the crushed Corn Flakes. Place biscuits onto the prepared tray and bake in preheated oven for 15 minutes or until golden – you want the cookies to be a little chewy on the inside for a lovely texture balance with the crunch of the outside.

Stand on tray for five minutes before transferring to a wire rack to cool. The cookies can be stored in an airtight container for up to one week. I doubt they’ll last that long though…

Happy baking, love Jem x