Guiness Chocolate Pie….Marshmallow Meringue


– Guinness chocolate pie with beer marshmallow meringue.

Thanks to SprinkleBake for this fabulous recipe. Makes two pies.

Pretzel crust:
2 cups crushed pretzels
1 cup graham cracker crumbs
10 tbsp. unsalted butter, melted
1/4 cup plus 2 tablespoons light brown sugar (firmly packed)

Preheat oven to 350 degrees.

In a medium bowl, mix together pretzels, graham cracker crumbs, butter and brown sugar.  Stir together with a rubber spatula until well incorporated.

Divide mixture between two 8 or 9-inch pie plates. Bake for 10 minutes.  Cool completely before filling.

Guinness chocolate filling:


8 large egg yolks
1 cup sugar
14.9 oz. can Guinness Draught, divided
2 1/4 cups heavy cream
7 oz. high quality bittersweet chocolate, evenly chopped
1/4 cup cornstarch


Whisk together egg yolks and sugar in a non-reactive bowl.

Pour 1 cup of Guinness in a heavy-bottomed 3-quart saucepan (reserve the rest for later use).

Add heavy cream and whisk to combine.

Set over medium-high heat and cook until very hot but not boiling.

Remove from heat and whisk in chocolate.

When chocolate has melted, whisk in the egg mixture in a very thin stream as to not scramble the egg.

Whisk in cornstarch and return to heat source.

Whisk over medium heat until thickened.

Divide mixture between pie pans.

Use a rubber spatula to effectively remove all the pudding from the saucepan; quickly smooth the chocolate into the crust.  Refrigerate while making the marshmallow topping.

Beer marshmallow topping:

2 cups sugar
4 egg whites
1/4 cup plus 2 tbsp. water
1/4 tsp salt
12 jumbo marshmallows (or about 18-20 large) cut into quarters with kitchen scissors
3 tbsp. beer reduction


Whisk sugar, egg whites, water and salt together in a large metal bowl.

Set bowl over a simmering pan of water; whisk constantly until sugar dissolves and mixture is hot to the touch.

Remove bowl from simmering saucepan and stir in marshmallows pieces.

Let stand for 3-5 minutes until marshmallow pieces have softened.

Return bowl to simmering water and beat together using a hand-held mixer.

Beat for several minutes until mixture thickens.

Remove bowl from simmering water and add beer reduction.

Continue to beat mixture until it has cooled slightly.

Preheat oven to broil.

Divide mixture between two pie pans and place under broiler in oven.

Watch constantly – it’s easy for the marshmallow to burn! Remove from oven when nice and toasty.

Refrigerate pies until well set – about 3-4 hours.




Mango Jam

6 mangoes

I k sugar

Teaspoon Jamsetta…optional

The mangoes have enough sugar to jell so you do not need to add sugar unless you want to.

Cook for 90 minutes until the jam thickens and place in hot jars to cool


Ripe mangoes make a rich jam..almost like apricot jam..its simply delicious.

Mixed through yoghurt, makes for a tasty dessert too…

Pancake Cases..Strawberry tarts

Pancakes made in muffin tins. Only fill the tin 1/2 full and it will create the crater when it bakes. Fill with fresh berries! Bake at 400 degrees for 15 mins. Here is my video guide on how to do this step-by-step.


Make a pancake batter and half fill Muffin tins.

Bake 180 20 mins until golden..the batter will rise into a mould case.

Fill with any fruit or filling….stewed strawberries….

Serve with freshly whipped cream

Sticky Date Pudding…

  • 300g pitted dates
  • 375ml water
  • 1 tsp bicarbonate of soda
  • 85g (room temperature) 125g cold Butter (scs)
  • 70g sugar
  • 3 eggs
  • 125g self raising flour
  • 220g sago
  • 300ml thick cream
  • Pinch of salt


  1. Preheat oven to 180c
  2. Boil dates with 375ml of water, turn off heat. add butter & soda bicarbonate. Stir to mix well.
  3. Beat eggs with electric beater until very light yellow and foamy (about 8 min).
  4. Add dates to eggs & whisk with a normal whisk so as to not breat up the dates too much. mix well.
  5. Sieve the flour in & fold.
  6. Pour the batter into small cake moulds to about 95% to the brim.
  7. Bake for 15 mins.
  8. Combine the sago, butter, cream in a saucepan over low heat & stir until smooth. add a pinch of salt.
  9. Unmould the pudding and pour the sauce over.

Apple Crumble

Can be made in individual dishes or as a tart or a cake.



500g apples (your choice of make)
350g plain flour
250g unsalted butter (1cm cubes)
350g caster sugar
1 tsp mixed spice
2 tbsp maple syrup
Juice of 1 lemon

  • Core and peel apples, then chop into 1cm cubes, pour into mixing bowl and toss in lemon juice.
  • Combine 250g of caster sugar with the plain flour and the cubed butter then rub between your fingers until a “sandy” texture is achieved. This is the crumble mix.
  • Sprinkle the apples with the mixed spice and 100g of caster sugar, then pour in the maple syrup and mix well.
  • Place mixture in an oven -proof dish, then top with the crumble mix. Bake in hot oven (220 degrees) for approximately 40 minutes or until the top is crispy.

Apple Crumble Cake..

80gm butter
80gm sugar
½ vanilla pod, seeds scraped
2 eggs
3 Tbsp grated green apple
150gm all purpose flour sifted with ½ tsp baking powder and 1/8 tsp baking soda
100gm diced green apple (abt 1cm big)

1. Preheat oven to 160/180C. Line a 8 inch square pan.
2. Cream butter, sugar and vanilla until light and pale.
3. Put in one egg, and beat until it is well emulsified (it’ll look like buttercream), scrape the sides , then add the 2nd egg and beat for another 30 seconds.
4. Put in grated apples and beat for 5 seconds.
5. Put in half the sifted flour and beat for 10 seconds, scrape the sides and put the the balance of flour and beat until well mixed and smooth.
6. With the mixer off, with a spatula, fold in diced apples.
7. Spread the batter onto pan and level it.
8. Sprinkle crumble topping on top and bake for 30 minutes until surface of cake is golden brown.

Crumble topping (Make more if you find mine to be sparse, of which is yes, but it’s just nice for me)
2 Tbsp brown sugar
3 Tbsp all purpose flour
15gm butter
And a bit of vanilla seeds from above (or substitute with ¼ tsp cinnamon powder)
Rub everything together until it resembles crumbs

Strawberry Cream Pie

Strawberries and Cream Pie (Adapted from Crumbly Cookie’s recipe)



  • 1-1/2 cups graham cracker crumbs (About 9 full/long crackers — just throw them in a gallon bag, zip, and crush with a rolling pin.)
  • 5 tbsp butter, melted

** Crumbly Cookie’s original recipe called for only 1 block of cream cheese and 1 cup of cream, but that didn’t fill my pie dish all the way and I wanted a really thick/deep-dish pie, so I doubled the recipe.

  • 2 8oz blocks of cream cheese, room temperature
  • 2 cups heavy cream + 1 tbsp
  • 2/3 cups sugar
  • 2 tsp vanilla extract
  • 1 carton strawberries, sliced into thirds or halves
  • 1/2 cup chocolate chips (optional)


  1. Preheat oven to 375.
  2. In a small bowl, mix together graham cracker crumbs and melted butter until a crumbly, moist mixture forms.
  3. Gently but firmly press the graham cracker mixture into the bottom/sides of a pie dish.
  4. Bake for 10 minutes. Set aside to cool completely.
    ** This is the only baking that you need to do for this recipe, so don’t forget to turn the oven off!
  5. In a medium bowl, use an electric mixture to beat your cream until it holds firm peaks. Set aside.
  6. In a separate, larger bowl, mix cream cheese, vanilla, and sugar until smooth and creamy.
  7. Fold about 1/3 of the whipped cream into your cream cheese mixture to lighten it, then add the rest. Gently fold until evenly incorporated and smooth.
  8. Spoon filling into your cooled pie crust, and spread it out in an even layer.
  9. Layer sliced strawberries in an overlapping rows around the top of the cream.
  10. Melt chocolate + 1 tbsp cream, and stir until smooth and liquid. Drizzle melted chocolate over the top of the strawberries.
  11. Stick the pie in the fridge for a few hours to allow the creamy filling to firm up.
  12. Slice and serve immediately. Enjoy!
    ** Strawberries go fast, so this won’t keep very long. Try to eat everything within 3-5 days.

Banana Bread Cake

Making Banana Bread is simple. Simply add bananas to the bread recipe when cooking in the oven or the bread maker.

Here is a different that uses a Bundt Pan and Nutella for a chocolate flavour.

You can also make small bread rolls with the same recipe, or make muffins.

Bundt Pan Cakes


  • 2 Boxes Pillsbury or your Favorite Banana Quick Bread Mix
  • 2 Cups of Water
  • 1/2 Cup of Oil
  • 4 Eggs
  • 1 cup of reserved batter after mixing ingredients above
  • 1/2 cup Nutella
  • 1 1/2 Cups of Powdered Confectioners Sugar
  • 1 Tsp Vanilla Extract
  • 2+ tsp Water or Milk adjusted to your desired consistency


Add the first four ingredients together in a nice size bowl probably whatever you mix your usual cake batter in will be perfect. No hand mixer needed at all, the batter comes together really nicely. Mix until batter is smooth and all ingredients are completely blended.

Scoop off about 1 cup of the batter and set aside, then pour the mixing bowl of batter into a VERY WELL GREASED OR SPRAYED WITH NON-STICK COOKING SPRAY bundt pan.

Now take the cup of batter you set aside and start adding Nutella to it. I heated my nutella a little bit at a time in the microwave to make it easier to work with. Use more nutella if you like it very chocolate and mix the two ingredients thoroughly. The batter is now dark, rich and chocolate looking.

Drop tablespoons of the Nutella Cake Batter onto the top of the batter in the bundt pan. I chose to do about four different spots of the chocolate mix and once that is dropped into the batter you can take a butter knife and reach into the circle of chocolate and swirl it around a little. A little down so it will go through the depth of the cake. A little to the left, a little to the right, well you get the idea. I didn’t want it to all be chocolate I wanted to see the swirls so I kept the swirls kind of small.

Place the bundt pan in the pre-heated oven at 400 degrees and bake for about 40 minutes depending on your oven.

After baking, let the cake cool a little, turn bundt pan over and release the cake onto a large enough plate or tray.

Add your glaze as much or little as you like it.

Delicious served still warm from the oven or all cooled off!

Apple Crumble

This was the easiest and most popular dessert I can make and the guys always wanted Apple Crumble for dessert.

They ate it plain, they ate it with custard. They ate it with ice cream and cream and took any left overs in their lunch packs.

It was popular.

My easy Recipe…. Open tin of Pie apple mix, add some sugar and touch cinnamon and put into a pie dish or casserole dish.

Mix cup flour with 1/2 cup oatmeal and 1/2 cup coconut and cup sugar. Rub cup butter or margarine in until it looks like heavy crumbs.

Cover apple and bake until golden.

Here is an even easier recipe using cake mix as a topping for fruit…she calls it Dump Cake but its really similar

Apple Dump Cake

2 (21 oz) cans apple pie filling
1 TBSP Cinnamon or
1 1/2 TBSP Cinnamon sugar
1 (18.5 oz) box yellow cake mix
2 – 3 TBSP butter/margarine

Preheat oven to 350*
Spray the sides of a 9 x 13 baking dish with non-stick spray.

Pour pie filling in to the baking dish.
Spread pie filling evenly over the bottom of the dish.
Sprinkle cinnamon/cinnamon sugar over pie filling.
Sprinkle cake mix over cinnamon.
Dab butter in approx 8 – 10 places over cake mix.

Bake for about 45 minutes or until
butter is melted and top is golden brown.

You can also make individual crumble in small quiche dishes or muffin tins…I used small pie dishes quite a lot for individual desserts and to stop one person eating the lot. Yes, this has happened and the rest had to eat ice cream.

Crock-pot Banana Bread

This recipe is here because right now I do not have an oven to bake in and I did not realise you can use a crock pot for breads and cakes.

You put the batter into a pan which fits in the crock-pot, on a rack or stand, and then cook it

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup cropped pecans, lightly toasted
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 4 small ripe bananas, mashed
  • 2 tablespoons plus 2 teaspoons milk
  • 1 teaspoon vanilla


Turn crock-pot on high. Grease and flour manufacturer’s insert or 2 pound metal container. Mix flour, baking soda and salt in medium bowl. Add nuts and set aside. In another bowl, cream butter with sugar. Add eggs, one at a time. Add milk and vanilla. Mix completely. Stir in bananas until well mixed. Gradually add flour mixture. Stir until just combined.
*Place insert into crock-pot. Carefully add batter. Cover. Put lid on crock-pot and bake for 2 to 3 hours or until done. Be sure not to check on bread until it’s cooked at least 2 hours.

*If using other metal container, either place a rack or crumpled aluminum foil at bottom of crockpot. Place container on top. After adding batter, top container with several paper towels. Make sure crockpot lid is loose and bake for regular amount of time.

– 2 cups flour
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1/2 cup butter, softened
– 1 cup sugar
– 2 eggs
– 3 large ripe bananas
– 2 tablespoons plus 2 teaspoons milk
– 1 teaspoon vanilla
– approx. half a bag of semi-sweet chocolate chips

1. Turn crock pot on high
2. Mix flour, baking soda and salt in a separate bowl
3. In another bowl Cream butter with sugar. Add eggs, one at a time. Add milk and vanilla. Stir in bananas until well mixed. gradually add flour mixture. Stir until combined. Add chocolate chips.
4. Grease and flour bread pan and add batter.
5. Place a cookie cutter (or crumpled aluminum foil) at the bottom of crock pot. Place bread pan on top.
6. Cover crock pot with paper towels and place lid loosely on top. Bake for 3 hours. Do not check on bread until after it’s cooked for 2 hours. I actually cooked mine for closer to 4 hours but that might have been because I kept checking in on it.

Chocolate Zucchini Muffins

Muffins are always popular….you can virtually use your own choice of flavour and ingredients to any basic muffin mixture.

2009 Chocolate Zucchini Muffins Photo by Carroll Pellegrinelli, licensed to

Ingredients 1

  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon freshly ground nutmeg
  • 1 cup sugar
  • 1 cup firmly packed brown sugar

Ingredients 2

  • 3 eggs
  • 1/2 cup milk
  • 1 cup vegetable oil
  • 1 teaspoon vanilla

Ingredients 3

  • 2 cups shredded zucchini (approx. two 6-inch zucchinis)
  • 3 ounces semi-sweet chocolate, chips or chopped
  • 3 ounces dark chocolate, chips or chopped


Preheat oven to 375 degrees F. Prepare muffins tin(s) for 24 muffins. Either lightly grease or use paper muffin cups. Combine ingredients 1  in large bowl. Set aside.

Completely combine second set of ingredients. Add egg mixture to flour mixture. Stir until just moistened.

Carefully, stir-in zucchini and chocolates. Bake for 18 to 22 minutes. Cool Chocolate Zucchini Muffins slightly on wire rack before serving.