Pick a Pin Tuesday : Oreo Caramel cupcakes! : Also a Recipe

I love Oreos. I really do. I hide in the pantry to munch them so I don’t have to share. My kids don’t know what they taste like, cause they are MINE. I even make milkshakes with them. Then I saw this pin.

Oreo caramel cupcakes

Oreo caramel cupcakes

It didn’t have a recipe linked, but you can sort of figure it out yourself. I’ll share how I made it. :J

You will Need:

Sasko Chocolate Bake Muffin MixNestle Caramel Treat Oreo Original Cookies

  • 1 packet Sasko Chocolate Bake Muffin Mix. The mix calls for:
    • 2 eggs,
    • 200ml milk,
    • 200ml oil}
  • 1 small tin of Caramel Treat
  • 2 x boxes of original Oreo cookies
  • 2 x 12 hole Muffin tins {I used the large muffin ones. Not Giant like M&B, but big}
  • Cupcake liner papers


Heat Oven to 180ºC. Place cupcake wrappers in baking tin. Prepare muffin mix as per packet instructions. Spread caramel treat over an oreo cookie {Don’t eat it }. Place another cookie on top making a sandwich. Spread some more caramel on the top cookie. And place in a wrapper in the prepared tin. {You get 16 muffins using 2 packs of oreo cookies; and you will have some choc muffin mix left over for a few plain muffins} Once all the cookies are used, carefully spoon choc muffin mix over the caramel-cookie sandwich. Don’t fill too much, as long as the top is covered. The batter will gradually run down around the cookies enveloping them in chocolate goodness.

Bake at 180ºC for 20-25 mins or until a cake tester comes out clean and the top is springy.  Cool on wire rack and enjoy!

Here’s the only pic I took of mine. It was a hectic Friday at work, finally sat down for a cuppa and a muffin.

Oreo caramel cupcake

I found a pin for oreo cream cheese icing that your can pipe onto the muffin {turning it into a cupcake}.


Linking up: Anit-procrastination Tuesday, Take a look Tuesday, Show me what ya got


Recipe: Pampoentert / Pumpkin Pie (crust-less)



You will need:

  • 2 Eggs
  • 250ml coconut cream
  • 260ml sugar
  • 5ml salt
  • 250ml milk
  • 125g margarine, melted
  • 250ml flour
  • 10ml baking powder
  • 750ml cooked (leftover) pumpkin – Butter-nut works best


Heat oven to 180C. Mix the pumpkin, sugar and salt together. Add the flour and baking powder. Mix eggs in the coconut cream and add to the pumpkin mixture.  Spoon into prepared pie dish. Bake at 180C for an hour. Enjoy!



Spice Banana Loaf – Recipe

Since the birth of little Roo I literally have no time to do things. Or rather, I HAVE the time, it’s just mostly spent sleeping and feeding. Because Roo was born premature I’ve done the whole baby wearing thing. There are a whole list of benefits to it, my favourite of which is that theoretically I have my hands free to craft, read, even cook( which means making a sandwich and drinking tepid coffee 😉 ).

But you’ve just contradicted yourself in that paragraph, Tracy. Jaaa, not really hey. I left out the part that if I’m not baby wearing, I can’t put Roo down for a nap because she is SO used to sleeping on my chest *sigh*. When I do manage to be completely free for a few minutes I have to squeeze in so many chores, not all of it gets done. But that’s nothing new to any mother of any number of children.

So I’ve had these bananas sitting in the fruit bowl for a week or so. Then they sat in th fridge for a week or so. I really needed to use them. Mr Handy and Lili weren’t eating them cause they were already a bit on the ripe side.  So when Lili was shipped to her Grandparents on the farm for school holidays, I had a break to make this loaf.It’s an easy, quick recipe that I changed a bit to make it my own. Now I can share it with you.

Note: Since I’m South African we use the metric system.


  • 125ml (1/2 cup) butter
  • 250ml (1 cup) sugar
  • 5ml (1 teaspoon) vanilla extract
  • 2 eggs
  • 500ml (2 cups) cake flour
  • 10ml (2 teaspoons) baking powder
  • 2.5ml (1/2 teaspoon) salt
  •  5ml (1 teaspoon) ground cinnamon
  • 5ml (1 teaspoon) ground ginger
  • 2.5ml (1/2 teaspoon) nutmeg
  • 2.5ml (1/2 teaspoon) mixed spice
  • 4 to 6 ripe bananas


  • Pre-heat oven to 180C (350F). grease a small bread pan.
  • Beat butter and sugar until creamy, then add vanilla
  • Add eggs one by one and mix well after each addition
  • Sift dry ingredients than add to the egg mixture
  • Mush the bananas with a fork and add to the batter
  • Mix everything really well and pour into pan
  •  Bake for an hour or until a tester pin comes out clean
  • Let cool on wire rack

The real flavour of the loaf comes out when it’s been stored in a cake tin for a few days. Bast serve just spread with butter.

Link Parties! + It’s so very Cheri link party!

Recipe: Banana Oreo Shake

It’s Friday evening, turbo-smurfette is asleep, it’s still baking hot outside.
And I’m craving a milkshake. The only time I’ll have a banana shake is when I make it myself; I really hate (h.a.t.e) banana essence/flavouring/fake.

Here’s what I used:
* 2-3 big scoops of Vanilla ice-cream
* half glass of Milk
* 1 Ripe banana
* 3 Oreo cookies… I ate the 4th one.
* Blender/food processor

Blitzed it all in a mix-n-store. Enjoy 🙂



Tried a Tutorial: Rock Candy

I found this great tutorial from Mom’s Crafty Space via pintrest. The colours looked so summery and fun, just had to try. Here’s my attempt at rock candy.

You can follow the step by step process from the tut, I’m just posting our pics.

Handy hubby cut the bamboo skewers down to size.

Sugar coating the soaked skewers

You really need to make sure the skewers are properly soaked, generously sugra coated and dry-dry-dry when placing in the syrup. { learn from my fail } I let the sugared skewers dry in a glass of wheat.

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