Butterscotch Dessert

So I just found out the difference between butterscotch and caramel. Butterscotch is made with brown sugar while caramel is made with granulated sugar. You can make this with either but obviously I recommend butterscotch- but your choice.


For the base:

  • Custard powder 1/4 cup
  • Milk 4 cups
  • Caramel sauce
  • Graham crackers or any other cookie for the base*
  • Caramel sauce
  • Half a cup of sugar
  • 3 tbsp. of butter
  • peanuts or nut of choice**


  1. Line your dish with the cookies or graham crackers. If you wish you could take it up the sides of the dish too instead of just the bottom, but I wouldn’t recommend that since it would be hard to cut through it.
  2. For this recipe you need 1 and a half batch of my caramel sauce recipe so prepare that before moving on to the custard since it needs to cool. I’ll link the recipe below.
  3. Next prepare your custard. I used vanilla custard powder; you can use any but this one probably works the best. Save a bit of the milk and add the rest to a pan.
  4. Dissolve the custard powder in the reserved milk and add it to the boiling milk
  5. Stir vigorously and add 1 batch of the caramel sauce. If you want your custard sweeter, add more sugar or decrease the amount of caramel.
  6. Cover the custard with cling film touching the surface and let it chill.
  7. Grease a silicon or a metal tin or plates lightly.
  8. Now melt the rest of the sugar. Once its melted, add the butter. Now stir in nuts of choice and immediately pour onto your greased surface.
  9. Once it has cooled crush the praline into pieces in sizes of your choice.
  10. Now we can start assembling.
  11. Spread the remaining half batch of caramel onto the cookies.
  12. Pour in your chilled custard and evenly spread.
  13. Finally garnish with the crushed praline.
  14. Serve chilled.

*You can sub the graham cracker with any cookie of your choice.

**You can also sub the peanuts with nuts of your choice. Also add as many nuts as you want there is no fixed measurement for this.


Instead of using custard you can use whipped cream. Also you can stir in some of praline into the cream/custard. If you are using whipped cream, you can stir in a bit of the caramel sauce; not a whole batch. Also, add vanilla.

Image credit: Cook with Lubna.



Coconut Macaroons


  • 3 egg whites
  • 3/4 cup of powdered sugar
  • 2 cups of unsweetened shredded coconut
  • lemon/vanilla extract{optional}
  • food color{optional}


  • Add your egg whites to a large bowl and start whipping them.*
  • Once the egg whites have started to get a bit frothy, add the sugar in batches.
  • Once all he sugar is added in, add in your coconut, flavorings and food color and gently fold in with a spatula.*
  • Drop blobs of your batter on a parchment lined baking try and bake at 350 for 15-20 mins or slightly golden**

*be sure the bowl is completely dry and there is no grease or egg yolks. AT ALL. If you want you could wipe down the bowl with lemon juice; it won’t affect the flavor.

**GENTLY. Please. You whipped so much air in there don’t lose it now.

***please. Keep an eye on them. Thanks.

also try dipping them in chocolate. they taste really good. this step shouldn’t be optional but it is. Or maybe not. Aha!


3-ingredient Meltaway Cookies

Honestly this dough makes quiet a lot of cookies an I’m warning you, you may find these a bit strange, but I’m telling you you might be a bit and slightly addicted to these.


  • One 14ounce can of sweetened condensed milk
  • 4 cups of cornflour
  • 3/4 a cup of melted butter
  • a pinch of salt
  • Melted chocolate [optional]


  • Basically combine all the ingredients in a bowl and mix until a cohesive dough forms.*
  • Divide the dough into 4 parts, and roll each part into a log, about 1 inch in diameter.
  • Wrap each log in plastic and refrigerate for 4 hours.
  • Once cooled, remove the plastic and cut the log into half an inch circles or shape gently into ovals.
  • Line a baking sheet with parchment and place them an inch apart and bake at 350 or 180 degree Celsius.
  • Once the cookies have cooled. dip them in chocolate if you choose to.
Image credit:

mountain-top peace

The gazebo was lit up with candles, which flickered through the patterned candle holder, forming mysterious shadows on the ground. The sides of the gazebo were draped in a thick layer of ivy from all around except the front entrance. Through there you could see down the mountain-top, a vast valley with rivers snaking down the opposite mountain. Tiny houses dotted here and there, and the sun setting behind the other mountains. Above it, a giant ombre canvas of pink, orange and blue.

The slight twittering of birds surrounded me. The refreshing smell of mint and something sugary mingled together with the faint scent of fresh fruit and reached my nose. The benches inside the gazebo were thick wooden ones, rubbed smooth after years of use. You could still see faint intials which other tourists had carved years ago, but were now almost completely rubbed smooth. I looked back down the mountain; it was a breathtaking sight.


Homemade Peanut Butter


  • 2cups of shelled and skinless peanuts
  • 1 tsp of vegetable oil
  • optionally a teaspoon of honey or brown sugar.


  • Roast the nuts for about 5-7minutes on the stove or 15-20 minutes in the oven.
  • Use a food processor or grinder to start blending the peanuts.
  • Keep grinding the peanuts and scraping down the sides of the appliance you are using to ensure they are all being blended evenly.
  • When you notice the peanuts changing into a slightly more moist consistency, add the oil and honey or brown sugar if you are adding it.
  • From here just keep grinding he nuts until it forms a peanut butter-ish consistency.*


  1. If you see that you peanut butter has a gritty texture, then try adding the oil later on in the process.
  2. If you want chunky peanut butter, crush a few peanuts at the end and add them to your finished peanut butter.

*If you want a thinner consistency then blend it a bit more.

Cooking Random Lists

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10 Minute Mini Donuts


  • 1 cup of self raising flour.*
  • 3/4 a cup of any yogurt

For the glaze (optional)

  • 1 cup of powdered sugar
  • 1-2 tablespoons of milk
  • 1 tsp of vanilla extract or lemon juice (optional)


  1. Mix together the flour and the yogurt in a bowl. The dough will be super sticky and not like a dough at all but please do not add more flour it will ruin the recipe.
  2. Slightly grease the inside of a piping bag and fill it with the dough/batter mixture. You can use a zip-lock bag too, instead.
  3. Now drop little blobs of the dough/batter mixture in some 150 degree oil and fry until golden.
  4. To make the glaze add the milk to the powdered sugar as well as the flavorings if you choose to add them.


You can add any toppings you want such as cinnamon sugar, chocolate ganache, melted Nutella or just eat them without toppings if you want to.

*to replace self raising flour you can just use 1 cup of flour and 1/2 teaspoon of baking soda.


Brown butter pancakes

I don’t know about you but we don’t usually buy maple syrup so I decided to think of a recipe that wouldn’t taste so boring without one of its most crucial ingredients and this is what I came up with. I will say, I doesn’t completely end the need of maple syrup but when we are desperate we quickly make some caramel sauce along with it.

See the source image


  • 2 cups of flour
  • 1/4 cup of white sugar
  • 1/4 cup of brown sugar
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of baking powder
  • 1 1/2 cup of buttermilk*
  • 1 1/2 teaspoon vanilla essence
  • 5 tablespoons of butter


  1. The first thing you should do is brown your butter so when you have to add it to the batter, it has already cooled down. To do that just add the butter to a pan and cook for 5-7 minutes or until it starts browning. Take off heat and let cool completely before use.
  2. Then start making the batter. Add the flour, baking powder and soda and both sugars to a bowl and mix.
  3. In a separate bowl, add the buttermilk, vanilla and egg and combine.
  4. Now add the wet ingredients to the dry and add the butter and mix just until the flour has disappeared. Do not overwork the batter please you don’t want flat pancakes.
  5. Now you can start cooking the pancakes; add 1/4th a cup of the batter to a pan and cook on low until the top is full of bubbles and then flip and cook for 2 more minutes and you’re done!

Note: I personally don’t think you need maple syrup or any other toppings because the butter adds such an amazing flavor to it, but it’s just a personal preference; you can do whatever you want to do.

*If you don’t have buttermilk just add a teaspoon of lemon juice or vinegar per 1 cup of milk and let it sit until it curdles. Just don’t skip it since the acid will react with the baking soda to make the pancakes fluffy.


Cinnamon Sugar French Toast Sticks


  • 4 slices of bread of choice*
  • 2 eggs
  • 1/4 cup milk
  • 1 cup powdered sugar
  • 1/2 teaspoon of ground cinnamon (optional but highly recommended)
  • 1/2 a teaspoon of vanilla essence or extract (optional but highly recommended)
  • a pinch of salt
  • 2-3 tablespoons of butter or oil for frying


  1. Cut the slices of bread into long strips.**
  2. Whisk together the eggs, milk, vanilla and salt.
  3. Now mix together the sugar and cinnamon
  4. From here just cook the bread like you would any normal French toast. (Dip the bread in the egg mixture and cook in on a pan with butter)
  5. Once the bread is done, and while it is still hot, gently toss the bread in the cinnamon sugar until completely covered from all sides
  6. Serve however you want B)

*Depending on the bread you choose, the amount of the egg mixture will vary because how much liquid your bread soaks can vary from place to place. Also, how thick your slices are can also vary.

**You can cut the edges off if you want to but, your choice (I personally like the edges of the French toast the best-I know some people will disagree but…its a matter of opinion you know.)


Simple Photography for Beginners

Photography may sound dull but if you know some of the basic rules it can be very interesting and you’ll be amazed at the photos you take after adjusting your settings just a bit and of course the most important thing: practice.

Before you start you must know that owning a DSLR or any other fancy camera is not necessary for taking good photos. You can take good photos with any working camera. I don’t know if the settings etc. mentioned here can be adjusted on phone cameras, but you cam adjust the light from your surroundings. It may not be necessary, but owning a proper camera can make it a bit easier for you to take pictures. Keyword: easier, not magically perfect.

First of all. There are three main settings in most cameras. ISO, shutter speed and aperture. All of these can be adjusted. Now, think of the lens of your camera as a tube. At one end is the shutter, which can open and close and different speeds and different diameters. At the other end of the tube is a light sensor, which basically detects light and the sensitivity of the light sensor can also vary.

Shutter Speed:

Shutter speed is the speed at which the lens of your camera opens and then closes back. How can changing the shutter speed have an effect on your pictures? Well, to make it easier, think of light as a liquid (this may sound strange but bear with me). If your shutter stays open longer, then more of this liquid light can flow in. If more liquid light can flow in, then it means that more of it can hit then sensor and your photo will have more light or the exposure will be higher

Different Exposures Photos - Free & Royalty-Free Stock Photos from  Dreamstime

side note: exposure is the amount of light in a photo. image -1 is under-exposed , +1 is over-exposed and 0 is perfectly exposed.


ISO is the measurement of the sensitivity if the light sensor. If you increase it, the picture will be lighter and noisier, which means it will be a bit grainy. And the opposite will happen if you decrease it.

What is ISO? Understanding ISO for Beginners - Photography Life
What Is ISO? | Digital Trends

ISO is usually from 100 to 3200, but it can vary from camera to camera.

Aperture: As you have probably guessed by now, aperture is how much the shutter opens. You know, all the way, half way and so on. And aperture is kind of similar to shutter speed because all that changes is our “liquid light”. Aperture can also make the depth of field vary but that is kind of complex and I’m also beginning to forget some of the rules I learnt(-_-) but all I’ll say is that it’s like the depth of the photo. Or if the focus is just on one point or it goes all the to the back of the subject.

Understanding Depth of Field - A Beginner's Guide
You could say that it is the part of the picture which is in focus.

I found this link really helpful so I’m going to share it at the bottom and here are some of my best pictures(unedited):

The link I was talking about that i found helpful