Triple Choc Fudge and Cherry Baked Cheesecake



I love all kinds of cookies.  Not only do I love to eat them, I also love to bake with it.


This recipe using Byron Bay Cookies Triple Choc Fudge is amazing.  The fudge cookies gives the cheesecake a fudgey-ness that makes the cheesecake very decadent.  Please try!  If you have any left over filling, like I did, simply place it in the fridge and let it set just like mousse.  Best eaten with a spoon straight out of the fridge🙂


480g Byron Bay Cookies Triple Choc Fudge (for base) and an extra 120g for mixing

100g butter melted and extra for greasing

250g dark chocolate melts

500g spreadable cream cheese

1/2 cup caster sugar

3 eggs

1 tbs plain flour

300ml thickened cream

120g cherry jam

300ml thickened cream (whipped) for serving (optional)

Fresh cherries for serving

Lightly grease and line the base of 22cm spring-form pan with baking paper.

Process the cookies until fine crumbs form.  Add melted butter and process until well combined.  Press mixture into the base of pan.  Refrigerate for 30minutes.

Preheat oven to 180degC (160degC fan forced)

Melt chocolate in a bowl over boiling water until just melted.  Stir and set aside.

Using an electric hand beater, mix cream cheese and sugar until light and fluffy.  Beat in eggs, 1 at a time, and add flour.

Add melted chocolate and cream and crumble the remaining 120g cookies.  Stir through mixture and swirl through cherry jam.  Spoon mixture onto biscuit base.

Place cheesecake onto middle rack of oven and bake for 45 minutes.  Allow to cool in oven with door ajar for 1 hour.

To serve cheesecake, release from spring-form pan and transfer to serving plate.  Decorate with cream or fresh cherries.

IMG_6991Bon Appetite,


Christmas Caramel Waffles and Bulla Butterscotch Cream

I love baking during the weeks leading up to Christmas. The smell of Christmas fills the house. Lovely. This year is a hectic one but I always try to make time for family baking time.

This year, I was introduced to the Bulla butterscotch cream. And I tell you, Oh my goodness, it is amazing stuff. First of all, I love anything butterscotch. And, to make it even easier, it's already whipped so its good to go straight from the tub.

I've tried this cream with bought gourmet mince pies and with home made caramel waffles. It goes well with everything. Just dollop on top of just about anything.

I made Christmas caramel waffles to go with the cream. The added caramel choc bits make it so moorish. The spices give it that Christmas smell and taste. You can make this for Christmas morning or if you want, any time of the year. Why not, right?


  • 2 cups self raising flour
  • 1tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 tsp vanilla bean paste
  • 2 eggs, separated
  • 170ml full cream milk
  • 125ml water
  • 90g melted butter
  • 1 cup caramel choc chips
  • 2 tbs caster sugar
  • Bulla butterscotch cream


  1. Preheat waffle maker.
  2. In a bowl, combine the flour, cinnamon, ginger, vanilla bean paste, egg yolks, milk, butter, water and caramel chips. Stir to combine.
  3. In a separate bowl, beat the egg whites until soft peaks then gradually add the caster sugar. Keep beating until thick and glossy.
  4. Gently fold the egg whites into the batter mixture.
  5. Spray the waffle maker with a little oil and spoon some of the waffle mixture onto the waffle mould ensuring the mixture fills the mould. Cook for 3-4 minutes until golden.
  6. Serve with a dollop of the Bulla Butterscotch cream.

Bulla butterscotch thick dollop cream 200ml is now available at selected Coles, IGA and independent supermarkets. RRP $2.99. Get them now while stocks lasts.

I had complimentary samples courtesy of Mkt Communications and Bulla Dairy Foods.

Bon appetite,



My Christmas 2011 in pictures: 3 days of eating

My three days of eating was full of not only food but was full of family, love and laughter.  


The past few months have been a really busy time. Christmas, this time has been dedicated to spending quality time with the family. Time goes so fast and I don’t want to miss any part of it. Working 7 days a week at the shop can make that a little difficult but I’ve learnt to make time for not only with my husband and children but also with my mum and dad. 


I hope everyone had a fantastic Christmas, just like me.

My Christmas celebrations started a month before. I held my annual Christmas Cocktail party for family. You can see the post here


I started my Christmas baking two weeks before the big day. I wanted the house to be filled with the smell of Christmas.  I found a recipe for cute mini chocolate pudding cookies. You can get the recipe here. With the left over cookie dough I made black and white cookies and tea cup cookies. 

I made mini gingerbread houses for the family to decorate. I think the children did a better job than I did.  

Christmas Eve

Noche Buena was held at my parent’s house. Dad worked hard on the barbequed lamb, pork and pork tocino (sweetened cured pork) and all was beautiful and delicious. Mum also had roasted chicken maryland and cooked up an amazing paella. Sis in law and I made salads to complete the feast. 

For dessert, my cousin brough along a box of sweet mangoes. Sis in law made a delicious chocolate and honey cashew bombe wtih mocha sauce. 

My contribution was a Christmas Wreath pavlova. I got the idea from Donna Hay’s Magazine, Christmas issue however, I decorated mine with fruit with Christmassy colours. 

Christmas Day

After the children opened their Christmas stocking presents, we started the day off with waffles with crispy bacon and maple syrup. Hubby made a buck’s fizz for me to drink while I cooked up breaky. 

The chidren then opened up their main presents. Santa was very kind to them this year. To see some of their presents, you can go to Deanna’s blog post here.

For our Christmas lunch, we had goose. I used Jamie Oliver’s recipe. So easy and so tasty. Our sides consisted of roast potatoes cooked in beef dripping, cauliflower cheese, corn cobs, pigs in a blanket, mashed swede and carrot and brussel sprouts with bacon. Needless to say, we were completely full after our lunch. 

For dessert, we had choc-honeycombe ice-cream pudding. A quick and easy cake, I adapted from super food ideas Magazine, December issue. Hubby also had my Christmas cake which I started 2 months ago. It’s the usual recipe I use, which you can get here, but I added chocolate chips to this one just to change it up a bit. 

For late supper, we had my home made country pate with Cheddar cheese and crustini. I made the pate about 4 days before. I try to make this every Christmas so it’s sort of a Christmas tradition in my house now. 


Boxing Day 


Boxing day is traditionally spent at my mother in law’s. As we don’t get to see her on Christmas day, the Moore families head over to her house to celebrate a late Christmas. She put on a lovely spread of roast turkey and ham, assorted roasted vegetables. As usual, we go home with full bellies. 

For dessert we had a mango cheesecake and a pavlova. Yum. 

As you can see my Christmas was fabulously filled with delicious food and fantastic company. 


I hope yours was the same. 


Happy New Year! 


Bon Appetite, 


Kulinarya Cooking Club December 2011: Noche Buena

This month’s theme for the Kulinarya Cooking Club is Noche Buena. A Noche Buena feast in the Philippines is a grand family affair on Christmas eve.

I love a feast. I love a feast even more during Christmas. Typical food that is served up on Christmas eve is lechon (roast suckling pig), pancit (noodles) and hamon (ham). Food seems to be more special during this time of the year, even the most simplest of dishes like barbecued prawns marinated in lemon and lime.  



Growing up in Australia meant that our Christmas is during the Summer. Unlike the white Christmases of our American and English friends, Australians enjoy the balmy evenings standing next the barbeque on Christmas eve. As a Filipino Australian, my love for seafood is doubled. So what better Noche Buena dish to cook than barbequed prawns. I served my prawns with a big bowl of pasta salad, Filipino style.  


There really isn’t a recipe for this as the prawns are simply marinated in lime juice and olive oil for about 30 minutes then barbequed for a couple of minutes on each side. The pasta salad is macaroni with mayonnaise with carrot, corn, pineapple, cucumber and cheese. Yum! I loved these growing up and as an adult, I still love it. No Filipino feast is complete without it.  

I’m looking forward to this year’s Noche Buena at my parent’s house. I know there will be a great feast with my family.

Please check out everyone else from the Kulinara Club cooked up for their Noche Buena feast here.  


Merry Christmas!  


Christmas Eve Feast 2010 in Pictures


Country Pate I made three days before Christmas Eve

Hubby made Nachos with his infamous chilli.  You can get his recipe here.
My de-constructed prawn cocktail
Peking Duck 

Roast Turkey.  I also had a Coke glazed Ham but somehow I don’t have any photos of it
Now that’s a drumstick!
Prawns waiting to be roasted in the oven 

Pigs in a blanket
Steamed green beans with butter
Honey glazed Carrots
My Newphew made a mocktail called Summer breeze that we had when we were all at Lindeman Island
I made Christmas cake balls inspired by Bakerella
Sister in law made buttersnap cups 
My mum made Puto Maya.  This is a traditional Filipino sweet dish made of glutinous rice cooked in coconut milk and coated with fresh grated coconut and sugar.
My brother, @MrEdwardPuzon made his much-loved Trifle.
I also made an Angel Food cake with cream cheese and berries.
Photos taken by @MrJamesMoore and @MrEdwardPuzon
Bon Appetite,

My Christmas Cake 2010


It is now tradition that I make Christmas cake every year, even though I actually don’t eat fruit cake.  Basically, I make this solely for Hubby and my mother in law.  
I usually use Delia’s classic Christmas cake recipe but I thought I’d change it up a bit.  This year I used Bourke street bakery’s recipe.  This is the first recipe I used from this book and I think it’s a good one so it may be the one I make every year from now on.  It’s dense, rich, moist and full of flavour.  The good thing about fruit cakes is that you can use any combination of fruit you like and you can use any alcohol of your choice.  Just make sure you have the same total quantity of fruit in the recipe.  The original recipe makes two 12.5 cm cakes but I decided to make one bigger one.  I just cooked it a bit longer on a lower heat.  Make sure to line the tin with double the amount of baking paper to avoid the sides burning.
It should be made 12 to 15 weeks before Christmas.    The fruit needs to be soaked for 5 weeks and then the cake needs to be fed for 8 to 10 weeks.  Unfortunately, I started the cake a little late.  I started it 10 weeks before hand but Hubby still liked it and preferred it to last year’s cake.

Fruit soak (make it 5 weeks in advance)
55g caster sugar
55ml water
160 brandy ( I used port)
90g sultanas
80g currants
80g chopped pitted prunes
80g chopped pitted dates
150g raisins
55g mixed peel
135g chopped dried figs

100g plain flour
1/2 tsp mixed spice
15g ground almonds
110g unsalted butter
100g soft brown sugar
2 tsp honey
2 tbl treacle
1 tsp honey
1tsp marmalade
3 eggs lightly beaten
150ml brandy for feeding (Hubby chose Pimms)

1.  To make the fruit soak, put the sugar and water in a saucepan over a high heat and bring to boil.  Remove from heat when sugar has dissolved.
2.  In an air tight container, add all the fruit, the sugar syrup and port.  Mix well to coat.  Keep at room temperature for 5 weeks, feeding it with the alcohol of your choice every 3-4 days.
3.  To make the cake, preheat oven 160degC and grease 20cm round cake tin and line with baking paper.
4.  Sift the flour, mixed spice and ground almonds together in a large bowl.  In a mixer bowl, using the paddle attachment cream the butter, sugar, honey, treacle and marmalade until pale.
5.  Add the eggs a little at a time, making sure it’s incorporated before adding more.
6.  As soon as all the egg is combined, add 900g of the fruit soak and fold in.
7.  Pour mixture into prepare tin and place on an oven tray and bake in the oven for 2 to 2 1/2 hours, turning the tin half way through.  If the top starts to brown too much, cover with foil.  Remove from oven and leave in the tin to cool.
8.  Make about 20 – 30 holes in the cake with a skewer.  I left my cake in the tin though the recipe says to place the cake on a layer of foil and baking paper and scrunching it up to the top of the cake to prevent leakage when feeding it.  I just found it easier to leave it in the tin.
9.  To feed the cake, brush over about 1 tsp ( or a capful) of your alcohol of choice.  Repeat every 3 – 4 days for 8 – 10 weeks.  Make sure the cake is well covered to stop evaporation, which will lead the cake to be dry.  Keep the cake in an air tight container and keep in a cool dark place.

To decorate,
1.  Turn cake out of the tin and trim the top to make it level.
2.  Turn the cake upside down.
3.  Plug any holes made by the fruit with marzipan or almond paste.
4.  Brush some apricot preserve all over the cake.  This will help the icing to stick to the cake
5.  Roll out marizpan or almond paste to about 1 cm thick and cover the cake.  Make sure to cover it completely and smooth it out as much as you can.
6.  Roll out fondant or white icing to the same thickness and cover the marzipan icing.
7.  Decorate as you please. 

I think this will be the Christmas Cake I will make every year.

Bon Appetite,

Colourful Christmas Trifle. An International Incident.


I was looking forward to this month’s IIP as this month’s theme was very open and there were many ideas running through my head.  This month’s theme is COLOUR.
international incident colour party

 I decided to make Christmas trifle.  It’s full or colour and my Christmas nowadays is not complete without a trifle of some sort. We’re lucky in Australia to have Christmas in Summer.  There are lots of beautiful fruits that are available.  I decided to add strawberries, kiwi and mangoes in my trifle.  Not only will it be colourful but also delicious.

There are no hard and fast rules on making trifle.  You can add any fruit and as many layers you like.  Your trifle can be quick and easy by using store bought cake and custard or you can make it as complicated as you like.  You can also make it in a large trifle bowl or make individual ones.  There is only one rule when you want to make trifle.  You need to be organised.  The buttercake needs to be made a day before you want to make the trifle that way it holds up a lot better.  You also need to make the jelly before hand so it’s set before using.
In my house, my English Hubby is actually a little picky about his trifles and likes the traditional ones.  I listened to his “suggestions” and tweaked it a little.  
My first layer was buttercake that I crumbled a little. I placed the cake pieces in a single layer at the bottom of the bowl.  I then made raspberry jelly according to packet instructions (less 50ml water) and poured over the cake.  Place the bowls in the fridge for a couple of hours to set the jelly.
My second layer is an assortment of fruits.  Be as colourful as you can, after all, it is for Christmas.  I diced them into smallish pieces and placed them randomly over the cake and jelly layer.  I also pre-made lime flavoured jelly and cut it to the same size pieces and scattered that in as well.  For another flavour contrast, I add dollops of my homemade strawberry jam I made earlier in the week.
The next layer is a nice thick layer of custard and then topped with whipped cream.

Recipe for Buttercake:
250g softened butter
1 tsp vanilla extract
275g caster sugar
3 eggs
335g self raising flour, sifted
180ml milk
1. Preheat oven to 180degC and grease 22cm round cake pan
2.  Beat butter, vanilla and sugar in a bowl and beat with electric mixer until light and fluffy.  Beat in the eggs, one at a time, then stir in flour and milk, in two batches.
3.  Spread the mixture into pan and bake for 1 hour.  Stand cake in pan for 5 minutes then turn out onto wire rack to cool.
Recipe for Custard:
300ml milk
300ml cream
6 large egg yolks.
2 rounded tbs cornflour
4 tbs caster sugar
1.  Bring the milk and cream to the boil in a non-stick saucepan.  Beat the egg yolks, cornflour and sugar together in a bowl, then gradually wisk in the hot milk and cream.
2.  Return the mixture to the pan and cook over a low heat, stirring constantly for about 10 minutes.  The mixture should be thick enough to coat the back of the spoon.  Do not let it boil or it may curdle.
3.  Transfer to a bowl and leave to cool.
Merry Christmas and Happy Holidays to everyone, especially those who attended the party.