Hendriks Cafe

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Brunch has always been a favourite meal for this little family of mine. We treasure the chance we get to head out, especially on a weekday morning, to enjoy good food with the company of my two loves. It’s been a while since we tried somewhere new. As creatures of habit, we always head back to the cafes that we have tried and loved. But I chanced upon an article by Broadsheet and glad that there is a new place we could try that is on our side of town.

Hendriks Cafe

Hendriks Cafe is located in Mordialloc and a much needed cafe in this area! A huge space with a open kitchen concept, made the space really inviting! It’s always a plus when a cafe has high chairs as well, especially when brunching with a bub! Looking through the menu definitely got us excited as they had some breakfast favourites but with a twist!

Our usual cuppas

We started with our usual cuppas – chai soy latte for me and a large latte for the Mr. I can’t wait till the little munchkin can have baby chinos! I think he would definitely enjoy it!

Indo Fritters

It sure wasn’t easy to make a choice, but my eyes kept going back to the Indo Fritters ($17) – Corn fritters with a son-in-law egg and chilli caramel! If you know me, you know I love my corn fritters. These were crispy on the outside and full of sweet corn kernels! YUM! The bonus was perfectly cooked son-in-law eggs with the molten yolk and the sweet and tangy chilli caramel which had a kick! Such a great combination and one that I wouldn’t even have thought about!

Indo Fritters

Would absolutely head back to have these again!

Whisky Hotcakes

Now. When I saw Whisky Hotcakes ($17) on the menu and read the description, I knew it would be one the mr would love. He’s really into the sweet and savoury combination in a dish these days. Frankly, who wouldn’t be right? Thick, fluffy hotcakes, with bacon and a pecan praline, topped with a whisky infused maple syrup. OH MYYYYY! It tasted as good as it looked!

Avocado for the little munchkin

And for the little guy, he scored himself a side of crushed avocado ($3.50) ! His favourite breakfast food. He actually gets really excited when he sees it and is fed to him! Definitely a baby foodie in the making! hehe

You know it’s good when the little guy wants some of what we are having! I love it when his tiny chub hands reach for our plates and try his best to have a go at our food. Can’t wait till he can eat what we are having! He would definitely be one happy boy, like we were when we left the cafe! Definitely returning to try the other dishes on the menu, and I highly recommend you do too (:

Hope you had a good weekend and soldier on for the new week ahead! Remember to always cook and bake with love. Till the next post, xx !

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Nutella Swirled Olive Oil Banana Bread

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Banana bread has always been an obsession of mine. I love everything about them. I love baking them and I love searching for the perfect recipe so that I could share it with all of you. And I believe, I have!

To date, I’ve baked quite a few versions of the banana bread. One with brown butter, another with maple syrup & chocolate, one with sour cream & maple and one that is eggless & vegan! But this one, this one is my go to recipe when I want to have banana bread and I know that it will be delicious and also really easy to make! You don’t need a mixer for this, just two bowls and a hand whisk!

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Not to mention it has pretty swirls of nutella in the middle and above! Banana & Nutella, a match-made in heaven! I mean, how can it not be good with the addition of nutella? Impossible! hehe Plus, it’s made with olive oil, so that makes it relatively healthy no? hehe Trust me, this bread is moist on the inside, and crumbly on the outside. Have it warm with a scoop of ice cream (I had it with peanut butter ice cream! YUMMO!) and you will definitely have a happy belly!

So if you’re a banana bread lover like me, I urge you to give this recipe a go! You will definitely not regret it! hehe

Nutella Swirled Olive Oil Banana Bread (Adapted from Whisk Affair)

2 cups of plain flour

1/2 tsp baking soda

1 tbs baking powder

1/4 tsp salt

1/2 cup packed brown sugar

3 eggs, room temperature

1/3 cup + 1 tbs of olive oil

1/2 cup of greek yogurt

3 large bananas, mashed

1 tsp vanilla bean paste

5 tbs nutella (or more if needed!)

Steps :

1) Preheat the oven to 170 degrees celcius and oil the mini loaf baking tray. Set aside.

2) In a large bowl, mix the dry ingredients together and set aside. In another bowl, whisk the mashed banana, eggs, olive oil, trek yogurt and vanilla paste until well combined.

3) Add the liquid ingredients to the dry ingredients and mix until just combined. Careful not to over mix or it will get too dry.

4) Pour the mixture into the mini loaf tins till its 1/3 filled. Using a teaspoon, put a teaspoon of nutella into each loaf and use a toothpick to create a swirl. Fill it with some more batter until the tin is 2/3 filled. Spread another heap teaspoon of nutella on the top and use the toothpick to create the swirls once again.

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5) Bake for 20 mins, rotating the tray 12 mins into the baking time, until a toothpick inserted comes out clean. Cool in the loaf tin for 5 mins before removing and allow it to cool on a wire rack. Or have it warm with a scoop of ice cream!

Enjoy!

Hope you all had a great weekend! Have a fantastic week ahead and there will be more posts up soon, I promise! Till the next post, remember to always cook and bake with love! xx

Chicken Tagine – MealDish

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Good evening dear readers! So sorry for the hiatus! It’s been a busy few months with Baby Ho’s grandparents (both paternal and maternal) and uncle & aunty coming to visit him consecutively! So I haven’t had the chance to sit down and churn posts out! But I will be doing it whenever I can, I promise!

So a few months back, I was introduced to MealDish. A website that aims to help people eat healthier, eat fresh, whilst minimising food waste and saving them time and money. This was absolutely perfect for me, especially since I can only get down to cooking with Baby Ho is asleep!

So off I went to the website and it’s so simple to use and follow!

MealDish 1

You just have to choose what you like, the number of recipes you want and then click the number of people you’re cooking for and get a meal plan! As easy as that!

MealDish 3

If you have any particular cuisine you would like to try, or specific ingredients to exclude or you have intolerances, there are options for you to tick too! So it’s really for everyone. I did different options and there are heaps of recipes to choose from. They even suggests side dishes that would go perfectly with the recipe you decide to cook that day. Sounds good, no?

MealDish 2

So I decided to just go with the quick option and choose the type of protein I wanted to cook with – Chicken! These were the 5 options I was given, and straight away I was drawn to the chicken tagine recipe, especially cause my beautiful tagine has been sitting on the shelf ever since I made my Moroccan meatballs one and half year ago! haha So it was time to get it on the stove again.

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If you’re a person who loves order and likes to get everything ready before you cook, Mealdish is definitely for you. The recipe comes with ‘Preparation Steps’ so that you have everything ready to go when you start cooking, missing nothing out! This cuts your cooking time and dinner will be on the table, pipping hot, in no time!

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Of course, there’s ‘Cooking Steps’ which are clear and easy to follow. What’s best about this website is that they have a ‘Shopping List’ tailored to the number of people you are cooking for. So there’s no waste and you just buy what is needed!

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Chicken Tagine

The results were as good as I thought it would be! The Mr loved it and even though I made enough for 4 people, we only had a serve left! What’s best is, this recipe had both protein and vegetables rolled into one! So we only needed that one dish for dinner. Paired with toasted Turkish bread – Dinner was ready within an hour!

So if you are looking for inspirations to cook your family or even just yourself something delicious, and want something quick and easy, hop onto the MealDish website and you will definitely find something you fancy!

Here’s the ingredients used for this dish. The steps are as described in the ‘Cooking Steps’ above! Or you could always just head to the website and search for the recipe to get the ingredient amounts tailored to the number of people you are cooking for!

Ingredients :

(For 4 people)

3/4 Onion whole

4 Garlic cloves

1 1/4 Celery stick

3/4 can tinned tomato

200g Pumpkin

2 tsp Coriander

3/4 tsp Ground Ginger

3/4 Cinnamon Stick

1/4 Lemon

1/4 cup apricot (I used raisins)

3/4 cup Chicken stock

8 Chicken drumstick

3/4 cup couscous

2 tbs fresh coriander

Chicken Tagine

Have a great rest of the day and hope you all will have an awesome hot dinner tonight since it’s freezing here in Melbourne!

Till the next post, remember to always cook and bake with love! xx

Ratatouille & A Good Food and Wine Tickets Giveaway!

Ratatouille

I’ve always wanted to give this a try. Ever since I watched the little rat who could cook this dish perfectly in Ratatouille! The vibrant colours just catches my eye instantly, and I think it’s such a celebratory dish – A celebration of colours!

Also, it was my brother’s birthday and I just wanted to cook him something special! Of course, I didn’t only cook him one dish, I made 4! haha This dish pairs perfectly with seafood, so I made some white wine and cream mussels, homemade garlic bread and mushroom risotto! Mmmm!

kors birthday

mushroom risotto

Don’t you love just cooking for people you love? It’s seriously something I love to do. And seeing their reaction when they take the first bite, it’s worth all the time and effort!

Ratatouille

Making the ratatouille was so much fun! One reason was that I got to play with the mandolin. Slicing those vegetables into the same thickness couldn’t be any easier! Fastest prep ever! haha So if you would like to impress your guest the next time u cook for them, I highly recommend making them ratatouille! My family loved how it looked, and enjoyed every single bite!

Ratatouille

Ratatouille (Adapted from The Walsh Cookbook)

Ingredients : 

1 medium green zucchini

1 medium yellow zucchini

1 eggplant (preferably the thin ones)

1 red capsicum

1 yellow/green capsicum

3 tomatoes

1 red onion, diced

2 cloves of garlic, finely chopped

1 can of tomato puree

1 tsp red chilli flakes

1 tsp italian herbs/ mixed herbs

1 tsp salt

2 tbs olive oil

Parmesan cheese

Steps :

1) Preheat oven to 170 degrees celcius. Try to get the vegetables around the same size, so that they would look neater in your dish! Slice all the vegetables using a mandolin and set aside.

2) Heat a cast iron pot (or any pot that can be used in an oven) over a medium-high flame. Add the olive oil, garlic and onion and sauté till fragrant, careful not to burn them, as they will have a bitter after taste. Add in the tomato puree, salt, herbs & chilli flakes, and allow it to simmer for 5 mins.

3) Carefully arrange the vegetables, alternating the slices of zucchini, eggplant, capsicum and tomato. Continue laying them till you fill your dish and cover with a baking paper to allow it to steam and cook, keeping all the juices in. Bake for 45 mins.

Covered with baking paper

4) Remove the baking paper and sprinkle the parmesan cheese over the top and serve!

How easy is that? And I can promise you that everyone will definitely enjoy this! So definitely give it a try when you can!

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Okie. So now… time for the GIVEAWAY!

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So everyone knows the one event I look forward to every year is no doubt the Melbourne Good Food and Wine Show. Endless food & wine, beautiful produce and you get to meet your favourite chefs!

Good Food Theatre

This year, I am lucky enough to be given 2 double passes to giveaway to my readers! Whoopeedoo! What’s more exciting is that this year, Ainsley Harriott will be there for all 4 days of the show (5-8 June), along with Miguel Maestre & Alastair McLeod! So you definitely don’t want to miss the show this year! I can still remember when the Mr bought me tickets to a Private Dining session with Manu Feildel 3 years ago! Definitely a dream come true and an experience I will never forget!

How do you win those tickets? Easy!

  • Leave a comment and share with me the favourite dish you love to cook for your loved ones for a special occasion!
  • This giveaway is only open to Australian residents! (Sorry international readers!)
  • Please join me on my journey! Follow me on FacebookInstagram and Twitter! Let me know once you have followed me!
  • You may re-enter daily! One entry a day! (Oh yeah!)
  • Winners will be announced on the 29th of April, 10pm.
  • Winners will be picked via random.org and notified on this blog post and via email.

So what are you waiting for? Let’s go!

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WINNERS!

Congratulations to Good Food Good Karma and Ross! Here’s what they said :


Comment Number 8 Winner 1 - Number 8

Comment number 6 Winner 2 - Number 6

Salmon and roast! Two delicious things I too would cook for loved ones at a special occasion! Congrats again and I will be in contact with you soon, through email! Thanks everyone for participating!

Disclaimer : The tickets were given in compliments of Red Agency and I wasn’t paid to run this giveaway. 

The Coconutty Baked Brownie Bites

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Brownie. Who doesn’t love them? If you don’t, I’m not sure we can be friends. haha Kidding! But brownie is always something I cannot resist. When I see it, I have to have it – warmed, with a scoop of vanilla ice cream. PERFECTO!

There are many different type of brownies, but the ones I love most is crispy on the outside, and fudgey in the middle, and I think I found the perfect recipe!

All baked and cut

Just seeing how the top bit cracks, puts a smile on my face! And being a tad bit OCD and one who is trying to (but failing) lose the baby weight, I decided to cut them into bite size, so that I don’t feel too guilty when having one, or two. hehe

I’m in a coconutty phase, so I decided to add some fine desiccated coconut through the batter before baking and the flavour wasn’t too overpowering. Chocolate was still the major flavour with a tinge of coconut! Mmmm. Plus this wasn’t too sweet. Just the right level of sweetness!

So if you do like your brownie, I urge you to try this recipe, if you haven’t already heard of The Baked Brownie! My dad was here when I made these and he actually said, “How come the brownie from outside doesn’t taste like that?” haha That was one big compliment for me! hehe

The Coconutty Baked Brownie with Vanilla Ice Cream

Coconutty Baked Brownie Bites (Adapted from Pretty Simple Sweet)

 155g plain flour

1 tsp salt

2 tbs desiccated coconut

2 tbs cocoa powder

310g dark chocolate, cut into smaller pieces

230g unsalted butter

1 tsp instant espresso powder

100g caster sugar

100g packed light brown sugar

1 tsp vanilla bean paste

5 eggs, room temperature

Steps :

1) Preheat oven to 180 degrees celcius. Line the baking tin (I used a 9×13 inch rectangular baking tray) with baking paper, leaving some extra hanging off the sides for easy removal of the brownie.

2) In a medium bowl, mix the plain flour, salt, cocoa powder and desiccated coconut together. Set it aside.

3) Put the chocolate, butter, and instant espresso powder in a large bowl and set it over a small pot of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. Allow the mixture to cool till room temperature.

4) Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining 2 eggs and whisk just until combined. Add the vanilla bean paste and stir until combined. Don’t overmix at this stage or your brownies will be cakey.

5) Add the flour mixture to the chocolate mixture and fold until just a bit of the flour mixture is visible.

6) Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper.

Baked and ready to be cut

Cut into bite sized squares

7) Cut them into bite sized squares and serve them warm with a scoop of ice cream!

Hope you all had a great weekend! Make these and have them today so that you can chase away any Monday blues and have a fantastic week ahead!

Remember to always cook and bake with love! Till the next post, xx.

PS: There will be a give-away in the next post, so stay tuned! (:

BBQ Made Easy with Heat Beads® Chimney Booster

Heat Beads(r)

I love BBQs. It’s just something that could bring everyone together, around the fire, and enjoy the love for food. To me, BBQs are perfect all year round. In the Summer, with a beer or cider in one hand, and a pair of tongs on the other. In Winter, it will act as a heater or a camp fire, keeping us warm and toasty! hehe

Setting up a BBQ can be tricky and time consuming, depending on the weather conditions. So when KeepLeft PR contacted me and asked if I would like to try the the Heat Beads® BBQ Chimney & Chimney Booster for a quick and easy BBQ experience, I couldn’t say no! I couldn’t be more thankful for the generosity of Heat Beads® as they didn’t only give me the Heat Beads® briquettes, firelighters, the Heat Beads® BBQ Chimney & Chimney Booster, they gave me my dream BBQ as well – The Weber! I was over the moon when the packages arrived!

The Weber BBQ

Heat Beads® BBQ Chimney & Chimney Booster

Instead of the usual hour or more taken to get the briquettes ready for some action, with the Heat Beads® BBQ Chimney & Chimney Booster, you can get your briquettes hot enough for the BBQ in 12 minutes (with a few minutes more if it’s cold and windy)! How amazing is that?? And it’s so easy to use as well! I was a little worried at first, as the Mr is in the USA doing a seminar tour. So I had no help, plus he’s always usually the one setting it up!

Setting up the BBQ Chimney & Chimney Booster

But trust me, it could all be done in a few quick steps!

Put the Heat Beads® briquettes in the Heat Beads® BBQ Chimney, place the Heat Beads® firelighters on the firelighter plate of the Heat Beads® Chimney Booster, light the firelighters using a match or gas lighter, place your Heat Beads® BBQ Chimney on top of the Chimney Booster and turn on the switch!

Lighting the firelighters on the firelighter plate

Now all you gotta do is wait for 12 minutes! I decided to put the Booster to the test, and BBQed on a super windy and cold night. It took 14 minutes for the briquettes to be hot enough to be placed in the BBQ. 14 minutes! AMAZING!

Using the BBQ Chimney & Chimney Booster

By the 12th minute, the briquettes were close to being ready. And how do you know when their ready? The briquettes become ash over, turning a light grey colour. That’s when it’s ready to be popped into your BBQ!

14 minutes, Briquettes were ashed over and ready to go!

With the setting up time reduced to a mere 12-14 minutes, I’ve got more time to cook my meats now! I decided to do a comparison of cooking methods: low & slow vs quick & fast. Heat Beads® is perfect for both! The low & slow would be perfect for days when you have a little more time to spare. The quick & fast would be perfect for busy bees who are working, or have little time to get food time on the table. Trust me, cause now with bubba, all I have is under an hour to get our meals prepared and cooked! So what did I decide to cook? Smoked BBQ baby back ribs (low & slow) and Jamaican Jerk Smoked chicken wings (quick & fast)! Salivating yet? hehe I definitely was, smelling the aromas coming out of the Weber!

Ribs & Wings

All done within 1 1/2 hours, inclusive of prep time! I thought it was pretty impressive, don’t you? You must be thinking, how can it be? Well, I used the 14 minutes taken for the briquettes to be ready to season my meats! A win-win situation if you asked me!

Smoked Bbq Baby Back Ribs

Smoked BBQ Baby Back Ribs (Recipe from Weber’s Time to Grill™ by Jamie Purviance)

Dry Rub :

1 tbs sea salt

2 tsp granulated garlic

2 tsp paprika

2 tsp dried thyme

1/2 tsp freshly ground black pepper

1 racks of baby back ribs, about 1kg

1/2 cup BBQ sauce

Handful of Hickory Wood Chips

Steps : 

1) Soak your wood chips in water for at least 30 mins and drain. Set aside.

2) In a small bowl, mix the ingredients for the dry rub together. Remove the membrane of the ribs and cut them into half to create two smaller racks.

Dry rub - Ribs

3) Season each rack evenly with the dry rub and place the ribs on a piece of foil, wrapping them up well. Double wrap them, making sure there are no holes.

Seasoned and ready to go

4) Place the packet of ribs on the clean grill and cook for 1 hour, with the lid closed, and turning the packets occasionally, making sure not to pierce the foil. At this point, you could go do other things! Go hang the laundry and just put your feet up and have a cuppa (:

Ribs on the bbq

5) Remove the packets from the grill and let rest for about 10 mins. Carefully open the packets, remove the ribs and discard the rendered fat and oil.

6) Place the wood chips onto the charcoal and a a tray of water under the grill. Close the lid and when the wood chips start to smoke, return the ribs onto the grill (above the water) bone side down. Grill and smoke, the the lid closed, for about 10-12 minutes, basting with the bbq sauce, until they are sizzling and lightly charred. Remove from grill and let it rest for 5 minutes before serving with the remaining bbq sauce.

Jamaican Jerk Smoked Chicken Wings

2 tsp Jamaican Jerk Rub (For a quick marinade, I used the one from The Spice Mill)

2 tsp sea salt flakes

10-12 chicken wings

Steps : 

1) Marinade the chicken wings with the Jamaican Jerk spice rub and sea salt and allow it to marinade while the ribs are cooking on the grill.

Seasoning the chicken wings

2) When the ribs are 10 minutes from getting done, I put the chicken wings on the grill and turned it occasionally to make sure it doesn’t burn.

3) When the ribs are smoking, leave the chicken wings on the grill to be smoked as well (for the same 10-12 minutes). It brings the chicken wings to a whole new level of deliciousness! Golden brown and lightly charred. PERFECT!

Grilling the chicken wings

Jamaican Jerk Smoked chicken wings

Have them with some baked sweet potatoes (you can throw them on the grill when you start cooking your ribs) and a side of salad! Dinner is served! (:

Smoked BBQ Baby back ribs

My parents and I were really impressed by how delicious the ribs and wings were! I had so much fun trying out the Heat Beads® BBQ Chimney & Chimney booster and couldn’t be happier with how the meats turned out. I’m sure by now you’re wondering where to get the Heat Beads® BBQ Chimney & Chimney Booster from? Or you want to read more about the Heat Beads® products? Do pop over to Heat Beads® to find out more!

Have a great weekend ahead and always remember to cook and bake with love!

Disclaimer : Lianne@Food Made With Love received the Weber BBQ & Heat Beads® products as a gift from Heat Beads® & KeepLeft PR. Thank you so much for this fantastic opportunity! 

Chai Cheesecake with Speculoos Swirls

Chai Cheesecake

If you know me personally, then you know I’m obsessed with chai. My love for chai came really early one when I had my first chai latte at Galleon cafe. It was the first time I had freshly brewed chai, with the pot, strainer and the works! That sparked off my love for chai, almost instantly! haha

Byron Bay Cookies

My best christmas present this year came in the mail and in the form of cookies! Thanks to Keep Left PR, they were so generous to send me a whole box of Byron Bay Cookies to try! You could imagine the smile on my face when I opened the box. Grin. haha Since there were so many cookies, I wanted to make a dessert out of some of them! Soft and decadent deliciousness! The first cookie that got my attention was the Chai latte cookie (of course!). So through some research, I decided to make some chai latte cheesecakes! Mmmmm!

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And because I love my cakes with swirls and my dearest friend gave me a bottle of speculoos, I couldn’t resist swirling some into the cake! This cookie butter is magic and so addictive! Love the crunchy bits of cookie in the spread. I (shamelessly) eat this by the teaspoon haha

Chai latte cheesecake

Love love love the colour contrast of the off white cheesecake with the brown swirls! I was a happy girl (: I patiently waited for the cheesecake to set in the fridge overnight and had it for afternoon tea the next day! A pretty strong flavour of chai as I steep the spices in the cream to get a stronger chai flavour, and it worked! Paired with the chai latte cookie from Byron Bay Cookies, it was perfect! Chai on chai. DELISH!

So here is the recipe of these yummy cheesecake cups!

Chai Latte No-Bake Cheesecake Cups with Speculoos Swirls

(Adapted from Sweet and Savoury by Shinee)

ingredients

Ingredients :

250g cream cheese, room temperature

120g cookie, finely crumbed (I used Byron Bay Chai Latte cookies)

55g unsalted butter

3 gelatine leaves (or 2g of gelatine powder)

1 tsp vanilla bean paste

1/2 cup milk

1/3 cup thickened cream

1/2 cup icing sugar

8 pieces of cardamom, slightly crushed

8 cloves

1 star anise

1 tsp ground cinnamon

1 tsp ground nutmeg

1 black tea teabag (I used darjeeling tea)

50g speculoos, room temperature

Steps:

1) In a small saucepan, heat up the cream with the spices and teabag and allow it to simmer for 10-15 minutes. Strain and set aside, allowing it to cool.

chai infused cream

2) Place 12 cupcake liners on a tray or in a cupcake tin, and set aside. In a small bowl, mix the melted butter with the cookie crumbs until well combined. Put a tablespoon of cookie mixture into each liner and press it down firmly and evenly into the liner. Place it in the fridge to let it set for 15 minutes.

biscuit crumb mixture

3) In a standing mixer, place the cream cheese, icing sugar, vanilla bean paste and chai infused cream into the bowl. Whisk till mixture is smooth and well combined.

4) Soak the gelatine leaves according to the package instructions. In another small pot, heat up the milk, take it off the heat and place the gelatine leaves in. Stir till the gelatine is totally dissolved. Pour it into the cream cheese mixture, and whisk till well combined.

5) Pour mixture into the cupcake liners till about 3/4 full. Place the speculoos into the microwave for a few seconds, till it’s slightly runny. Pour a teaspoon of speculoos in a line, using a toothpick, make swirls by moving it from left to right.

chai latte no-bake cheesecakes

6) Refrigerate for at least 2 hours or overnight before serving it with a cuppa hot chai soy latte! Mmmmm! ENJOY!

chai latte cheesecake with chai soy latte

Have a great week ahead everyone! Thank you once again Byron Bay Cookies and Keep Left PR for the delicious cookies!

Remember to always bake and cook with love! xx