If you can’t decide between a brownie or a cookie, this fudgy brownie cookies recipe is chewy, gooey and everything in between. When I saw these fudgy brownie cookies in my friend Christy Denney’s new cookbook, Scrumptious, I couldn’t not try it. These cookies have the same squidgy, fudgy texture as your favourite brownies and are packed with chocolate. At the same time, they have a beautifully crisp and crackly exterior, and a slight chew, making for the perfect cookie. Finished with some flaky sea salt, you’ll be coming back for seconds and thirds.  The Girl Who Ate Eve ..read more

This pear crumble (or pear crisp) is so easy to put together: a layer of buttery, oaty crumble coats a layer of sweet, soft pears. Perfect with a scoop of ice cream. Hey friends! My cookbook’s official publishing date is today! To celebrate the occasion, I am sharing with you one of the recipes from the book: A pear crumble or pear crisp, however you like to call it. It is foolproof in preparation, beyond delicious in taste, and works well with virtually any kind of fruit. And this pear crumble is perfect for those cold winter days.  About this recipe: The crumble to ..read more

These pumpkin pancakes are flavoured with warm spices such as cinnamon, ginger and nutmeg. Light, fluffy and healthy, this pancake recipe makes for a wholesome, hearty breakfast that your friends and family will love. This pumpkin pancake recipe combines two of my favourite things. Breakfast and pumpkin. My mission each fall is to help people understand the unrealised potential of pumpkin, whether it’s through my moist pumpkin cake recipe (makes for a great pumpkin bread too!), stunning pumpkin pie, dainty pumpkin cheesecakes, pumpkin scones or baked pumpkin doughnuts. There is so much capaci ..read more

A classic vanilla pound cake speckled with vanilla bean and finished with lemon glaze. It is soft and tender, yet slightly dense. Perfect for all occasions and celebrations. Exciting announcement! I chose this recipe to post, because I have an exciting announcement to share. I am publishing my first-ever cookbook! It is called 52 weeks, 52 sweets. The theme of the cookbook is cultural and seasonal, organised by months. It is inspired by my own story. For each week of the year, there is a recipe. If you like the recipes on this blog, you will love the range of brand new recipes featured no wh ..read more

Big, bakery-worthy chocolate chip cookies that are soft, chewy and full of chocolate. It’s around 5 pm here in the Netherlands, and I’m about to leave for the airport to meet my sister (Neha). She’ll be in Amsterdam for the evening and is heading to India in the morning. We’re staying at our friend’s place in Amsterdam for the night, and Neha asked meet bake something as a ‘thank you.’ I love chocolate chip cookies- in fact, I have amazing ones on the blog already, regular old salted chocolate chip cookies, vegan chocolate chip cookies, and an oldie, Jaque Torres’s chocolate chip cookies. But ..read more

These raspberry and chocolate shortbread bars comprise a layer of buttery shortbread, rich chocolate fudge, tart raspberry jam, dark chocolate, nuts and shortbread crumble. A decadent treat that can be enjoyed all year around.  I could start by telling you how I’ve made this for years now, through school and college. How this recipe was my way of making something slightly more complex than a regular cookie or brownie, when I really felt like procrastinating. I could tell you about how I’ve made these for many gatherings, with much success. How this recipe is an illustration of comfort fo ..read more

 Coffee pavlova: a lush, billowy meringue infused with coffee, filled with coffee cream and embellished with fresh berries. Perfect for any occasion.  Whether pavlova has its origins in New Zealand or Australia is a topic of ongoing debate. What is known, is that the dessert was named after Russian ballerina Anna Pavlova in the early 1900s. Today, it has spread far beyond the Australian continent.  A traditional pavlova comprises a layer of marshmallowy meringue and whipped cream. It is then piled high with vibrant, fresh fruit. Calling all coffee lovers This coffee pavlova is ..read more

In this interview, Nick Makrides from The Scran Line discusses his journey on Youtube, how he deals with problems many content creators face, finding your own voice and how he uses his channel to create impact beyond the plate. The King of bold, over-the-top confections and all things delicious, Nick Makrides is host of Youtube Channel The Scran Line, a platform dedicated to sharing creative confections, and more recently everyday recipes for beginners and more advanced bakers alike. I was fortunate enough to interview Nick for my Phenomenal Foodies series, where I speak to various food Youtu ..read more

These vegan chocolate chip cookies are gooey, chewy and delicious. The same, if not better than a classic chocolate chip cookie.  Many of you guys are vegan or don’t eat eggs, and I like sharing my favourite recipes, modified for dietary preferences so that you can enjoy them too. I only post recipes that I really like, and this one is for the books. It’s a great alternative to regular chocolate chip cookies, minus the egg and butter. I make this recipe quite often in different shape or form because it’s so easy whip up. Before beginning, here are some tips to help you get perfect cookie ..read more

Soft, fluffy and studded with dates and walnuts, this date and nut loaf cake is delicious all year around. Although this recipe is rather easy to put together, it carries a medley of flavour, courtesy of the rum and dates, which add rich, caramel undertones to this loaf. The walnuts add a nice crunch, but feel free to replace them with any other nut of your liking, think pecans or the likes.  The cake itself is rather light and soft, more so than a banana bread, though its appearance resembles the latter more closely. It’s lovely with a cup of tea or coffee, and I find that it tastes ev ..read more