Lime & Coconut Exfoliating Sugar Scrub



I know. I know, I’m slack. I’ve cooked a hundred things since the last time I posted on here but haven’t loaded them up. It’s crazy busy all the time!! haha.

I hate waste, so when I make almond milk, I like to use the pulp after straining to make sugar scrubs. They are so easy to do and are so lovely on the skin. It’s 40 degrees here right now and hot sugar ferments in a few days, so I recommend storing this in this fridge and just having a small amount in a covered container on the side of your bath or shower.

P.s. it’s edible. lol.

Lime & Coconut Exfoliating Scrub

  • Servings: n/a
  • Difficulty: easy
  • Print


1/4 c almond meal pulp or 1/4 c YIAH key lime dukkah (optional)*

1 cup sugar – any type but I use 1/4 c raw plus 3/4 c white granulated

1/4 c coconut oil

1/4 c YIAH wild lime evoo (if you don’t have this, double the quantity of coconut oil and add 1 tbsp lime juice)

1/4 c coconut

drop or two of green food colouring (to the colour you want)


Mix it all together and put in a jar. If its too dry add more oil, too sloppy add more sugar. If you have some YIAH key lime dukkah on hand sprinkle it over the top, but its only cosmetic so no drama if you don’t have it

Note* if not using the almond meal or dukkah, add additional 1/4c raw sugar

To use, take a golf ball sized amount and rub it in to your skin to slough off dead skin. Rinse and dry. Try not to eat it while you are having a shower lol



I’m backkkkk…

oh I’ve been so naughty, away from this blog. It’s not that I haven’t been cooking and baking, far from it! I’ve been doing lots of stuff and burning the candle at both ends – something had to give, and it was my “leisure time” stuff that went first. But I’ve made some free time and I really want to get back into this, I have soo many recipes to share. 🙂

My most recent baking was the very famous Mortal Sin Cheesecake. I made a mint version a couple days prior to this but this is the first time since seeing a photo of the cheesecake online that I attempted it.  Finding the actual recipe for this cheesecake  proved to be difficult. I found one that sounded close to what I know the cheesecake is, but it didn’t have the signature baked cheesecake on the bottom layer. I improvised and did my own baked cheesecake recipe on the bottom and the rest of the recipe was (sort of) to the recipe I found online. Wouldn’t be me if I didn’t tweak the hell out of it.

I wasn’t sure what to expect but it blew me away. Hands down it would have to be the nicest cheesecake I’ve ever done – and I’ve done a few nice ones! It got rave reviews from the samplers too, and of course I ate 1 or 4 pieces. 😁 Diet tomorrow!

And shopping tomorrow too,  cause my pants don’t fit anymore. 😢

Anyway, here is the cheesecake picture to let you know what’s coming. I just have to put the recipe into the correct format for WordPress, and I’ll try and get that done this weekend.

Thanks for sticking with me, and onwards and upwards to new recipes!

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hey guys I know you are all keen for some of the recipes I have promised you but I have been called away from home for 8 days. I am in a motel room so no recipe testing going on here! On the upside, maybe I will lose weight! Ha!

I’ll try and upload some of my stored and tested recipes if I have time, otherwise catch you in a week or so

Texas Muffins – The best muffin ever (thermomix)


This mix is for the basic muffin, you can make any variation from this basic mix, some ideas are beneath the recipe!

Texas Muffins - Any Flavour by Serena

  • Difficulty: easy
  • Print


  • 225g self raising flour 150g plain flour
  • 1 ½ tsp baking powder 60g caster sugar
  • 155g unsalted butter 80g honey
  • 2 eggs 150g milk


Preheat oven to 200 degrees

In TMX bowl place:

  • 155g butter
  • 80g honey

Mix 2 minutes, speed 2 on 80 degrees


  • 2 eggs
  • 150g milk

(any wet ingredients from the variations below, banana for example)

Mix 10 seconds speed 4

Add to TMX bowl:

  • 225g SR flour flour
  • 150g plain flour
  • 1 ½ tsp baking powder
  • 60g caster sugar

(any dry ingredients from the variations below, nuts for example)

Put lid on, mix for 10 seconds speed 4, scrape down, mix for a further 5 seconds speed 4. Do not overmix or you will end up with heavy dense muffins. The flour should only just be incorporated

Line your Texas muffin tin (6 large hole muffin tin) or a normal muffin tin (12 hole) if using with muffin cups.

Divide filling out between cups, the texas muffin pan will be piled high in the case. This is normal to achieve the signature big dome of a texas muffin. Bake for 20-25 minutes. Set your timer for 15 minutes and check them at 5 minute intervals. You want them just done so they aren’t dry. If they spring back in the middle, they are done (or insert a skewer to test)


Apple & Cinnamon :

  • Add to dry: 2 tsp cinnamon, 1 tsp nutmeg.
  • Add to wet: 3 green apples, peeled and diced.
  • After putting batter in tins, sprinkle top with a mixture of 2 tbsp caster sugar and 1 tsp cinnamon

White Chocolate and Raspberry/Blueberry:

  • Add to dry: 100g white chocolate chopped
  • Add to wet: 150g frozen or fresh raspberries or blueberries

Double Choc Chip:

  • Add to dry: 3 tsp cocoa, 150g choc chips


  • Add to wet: 200g fresh or frozen blueberries

Orange poppy seed:

  • Add to dry: 2 tbsp poppy seeds
  • Add to wet: zest of one large orange and the juice of that orange, squeeze straight in to bowl

Coffee, Banana & Choc Chips SO YUMMMMMM!!!

  • Add to dry: 3 tsp Instant coffee powder, grind first if you use granulated instant coffee or add 50g of real coffee made up to wet ingredients, and 100g choc chips
  • Add to wet: 1 large banana

Chocolate Bottom Hob Nob Biscuits (thermomix)

I lived in the UK for about ten years. In that time I worked at pubs, restaurants and clubs in many kitchens and sampled many of the great dishes that were on offer.

I also discovered McVities biscuits. Digestives and Chocolate Hobnobs.


The hob nobs are like buttersnap biscuits with milk chocolate bottoms. o. m. g Anyway, buying them  in Australia is expensive, so I made my own and they are just as good as the original.

Clone Mcvities Chocolate Hob Nobs Biscuits by Serena

  • Servings: not enough!
  • Difficulty: easy
  • Print

choc bottom hobnob


  • 140g butter
  • 140g white sugar
  • 1 TBSP milk
  • 1 TSP golden syrup (yes, teaspoon!)
  • 1 TSP bicarb (baking) soda
  • 140g self raising flour
  • 110g rolled oats (not quick oats)

Choc bottom:
100g chocolate, cooking, melts or chips


Preheat oven to 150 degrees Celsius, 300 degrees Fahrenheit or Gas Mark 2.

Line a large baking tray with Glad Bake or a Silicone cooking mat and set aside.

Add 140g butter and 140g sugar to TMX/ Processor bowl.

Mix for 5s, Speed 6.

Scrape down and mix for 40s speed 4.

Add the rest of the ingredients:
1 TBSP milk
1 TSP golden syrup (yes, teaspoon!)
1 TSP bicarb (baking) soda
140g self raising flour
110g rolled oats (not quick oats)
to the bowl with the butter and sugar. Mix for 20s on reverse speed 3. Scrape down and mix for a further 10 sec, Reverse speed 2.

Form in to 19 balls. If you want to have the biscuits all the same size, weigh each ball to 30g. The last one may only be 24 grams, I recommend eating that one when they come
out of the oven, and maybe 15 of the other ones, just for the purpose of testing.
Do not flatten the balls.  Place them on the baking sheet approx 2 inches away from each other and the sides of the pan.

Put on shelf in the middle of the preheated oven and set timer for 25 minutes.

Biscuits should be golden brown. They may require a couple minutes more or less so watch them for the last 5 minutes.

Leave them on the tray for 5 minutes to harden up so you can transfer them to a wire rack to cool completely.

Whilst your biscuits are baking, prepare the chocolate for the bottoms. If you wish to use the thermomix, ensure the chocolate is cut up in more manageable pieces if its a bar. Add to bowl and work up to speed 8 or 9 over 30s to a minute.
You want the chocolate to be almost powder. Melt on 50 degrees, speed 2 until there are no visible signs of unmelted chocolate.

If you don’t wish to use the thermomix, place a small bowl over another bowl or dish of boiling water. Add your
chocolate to the small bowl and let sit, stirring occasionally. Do not let the bowl of chocolate touch the boiling water. Check after a few minutes, and replace water if not quite melted enough.

Flip the biscuits over to the flat bottom, take a tsp of melted chocolate and cover the bottom of the biscuit in any design you choose. The biscuit is very rich and buttery so only a small amount of choc is the go. Leave the biscuits chocolate side up to cool and harden. Store in a ziploc bag or air tight container.

*Tip: form the dough into perfect balls and don’t flatten at all to get a perfect round biscuit.

Pumpkin Scones with Spiced Chantilly Cream – Tradiotional Method

Who doesn’t love scones? I like them plain, with fruit and of course with pumpkin. Flo made them famous and I reckon mine are just as good as hers

I like to serve them with spiced Chantilly (sweet) cream. Its decadent and light all at the same time.

IMPORTANT: I am an independent consultant for YIAH (Your Inspiration at Home) and you will often find recipes containing these spices, blends, oils etc. You can substitute with your own spices. If you are unsure, please drop me a line @ and ask. I will also list replacements in the recipe where I can.

Pumpkin Scones with Spiced Chantilly Cream

  • Servings: 8 scones
  • Difficulty: easy
  • Print


This recipe calls for cooked and cooled pumpkin, so ensure you have that to hand before starting. I like to bake my pumpkin with a rub of oil (put a couple tbsp’s of oil in the palm of your hand and rub into the pumpkin) and a sprinkling of YIAH baked apple pie spice (can sub for allspice) and dark brown sugar – bake on a lined tray on 170 for about an hour. Once cool, remove the skins if you left them on and any hard baked bits if  then mash until smooth. You can also steam them. I wouldnt recommend boiling them as they take on alot of water. Keeps in fridge for up to a week.

Preheat oven to 220 degrees and use shelf in lower top half of oven

Blend or sift together:

  • 1 3/4c sifted SR flour
  • 2 tbsp. white sugar
  • 2 teaspoons baking powder
  • 1/2 tsp salt


  • 1/3c shortening (preferred) or butter and rub between fingers until consistency of coarse breadcrumbs

In another bowl, combine:

  • 1 well beaten egg
  • 3/4 cup pumpkin
  • 1 tsp YIAH baked apple spice if you haven’t used it on the pumpkin (sub allspice)

Add pumpkin mix to dry ingredients. Stir lightly to make a soft dough. (you can add up to 1/4 c milk if its not forming a ball) Turn dough onto a lightly floured surface and knead gently about 8 times. Pat up into a quite high round, about an inch high. Dust some flour over the top. Cut out rounds using a cutter (tip* cut straight down and up, do not twist or your scones will fall over when baking).

Place each round an inch apart on a lined baking tray. Bake in oven for approx. 15 minutes until nicely browned on top and bottom. Remove immediately to a rack to cool. Best eaten on same day.

Chantilly Cream:

Add 1 tbsp. vanilla sugar (sub caster sugar) to 300ml whipping cream and whip until soft peaks form. Place in a nice serving bowl and sift over a tsp of the YIAH baked apple pie spice

Just to tease….

These are some of the recipes you will be seeing over the coming months…

sizzler style cheese bread


Oatmeal Molasses Brown Bread & Butter Pudding


My hubby’s absolute favourite – Mulberry Crumble Cake



Café Style Beef Lasagne






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Lamb Koftas

Lamb Koftas

Cherry Cheesecake Brownies

Cherry Cheesecake Brownies

Pumpkin Pie

Pumpkin Pie

Pumpkin Scones with Spiced Chantilly Cream

Pumpkin Scones with Spiced Chantilly Cream

Egg Custard Tart

Egg Custard Tart

15 Minute Potato Bake

15 Minute Potato Bake

Pepper Steak Swags

Pepper Steak Swags

Pepper Steak  Swags

Pepper Steak Swags