Neha the Foodie

Usually, I'm a bit hesitant to experiment citrus desserts as the base of most curds, tarts or cakes is egg yolks. Since there is no other spice to mask the flavour of the eggs, I've always found them quite eggy and they tend to leave a rather unpleasant after taste in the mouth. However, on the request of a friend, I thought it was a good time to experiment making a traditional key-lime pie. And thanks to  allrecipes.com  I was able to come across a recipe doesn't require any eggs. I adjusted some of the measurements to accommodate my taste buds (I like mine slightly more tart). The sweet digestive biscuit crust marries perfectly with the tangy lime filling and has made this a family favourite, especially with my grandmother! INGREDIENTS: For the crust : 250g pack digestive biscuits 1/4 cup melted butter, plus more for greasing 3 tbsp granulated sugar For the filling: 2 1/2 cups sweetened condensed milk 1/2 cup sour cream 1/2 cup plus 2 tbsp fresh lime j

What better way to enjoy a chilly winter evening than with a Nutella stuffed chocolate chip skillet cookie? This is best enjoyed straight out of the pan while the cookie is still gooey and the Nutella is warm and melty. Hope you all enjoy my twist on two classic, yet delicious, sweet cravings that will hopefully satisfy any sweet tooth! INGREDIENTS: 2 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1 cup (2 sticks) unsalted butter, room temperature 1/2 cup granulated sugar 1 cup packed light-brown sugar 1/2 teaspoon salt 2 teaspoons pure vanilla extract 2 large eggs 1 1/4 cups semisweet or milk chocolate chips 1/2 cup Nutella, melted DIRECTIONS: STEP 1 Preheat oven to 350 degrees. Line a 8” cast iron skillet (or pie dish) with baking parchment and set aside. STEP 2 In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both suga

It all started 5 years ago when I was 9. I still vividly remember the first treat I ever baked. It was a classic, rich, decadent chocolate fudge cupcake, from scratch. The minute I saw the spoon swirl in that smooth, dark batter I knew I had found my passion. I started off my baking journey by making a variety of cupcakes. I loved experimenting with the different flavours and get creative with the decoration. But small cupcakes started getting boring and weren't as satisfying as big cakes. I got bigger and bolder and started creating a line of delicious, indulgent cakes including cheesecakes, chocolate ganache, different flavours and various birthday cakes. All the positive feedback I was receiving really gave me more confidence to experiment an assortment of desserts that I would see michelin star chefs make on many TV shows, my favourite being MasterChef Australia. Before I knew it I found myself whipping up a collection of tarts, brownies, cookies, pies, pav