Pasta

Roasted Red Pepper Pasta

by Hunar Baig
written by Hunar Baig

Roasted Red Pepper Pasta

If there is one food I could eat weekly, it’s pasta! And this week it’s… this creamy Roasted Red Pepper Pasta, which is the perfect midweek dinner: quick, easy, and ready in around 30 minutes. It’s super rich and flavourful whilst not being too heavy. 

Not to mention, it’s actually fully vegan — I mean, I do love topping mine with some parmesan or sharp cheddar, but if you use some vegan cheese, you’ll have a dreamy vegan pasta recipe that’s worth every bite.

Roasted Red Pepper Hack…

Now, this roasted red pepper pasta recipe does include roasting your own red peppers, and while I do recommend this as you get the smokiest, richest pepper flavour, there is an easier and quicker way to make this.

Simply use jarred chargrilled red peppers, follow the rest of the recipe exactly as is, and you’ll still have a rich, dreamy, flavourful roasted red pepper pasta sauce — just with less time and no oven!

Which Pasta Shape Should I Use?

Personally, I loveeee using rigatoni as it holds its shape well and grabs onto the creamy roasted red pepper sauce beautifully, but penne, fusilli or cavatappi also work really well here.

Another way to serve this pasta sauce is over spaghetti with lots of finely grated cheese. A little different in taste, but the texture of spaghetti with the creamy roasted red pepper sauce works amazingly well here.

Ingredient Notes – Roasted Red Pepper Pasta

Here’s a breakdown of the ingredients and why they matter:

  • Pasta – Of course! Any pasta shape will work well here; My personal fave for this sauce is rigatoni.
  • Red Peppers – is the base for this recipe, you can roast your own or feel free to buy a jar of roasted red peppers and it’ll still be delicious.
  • Crushed Garlic – a key essential in any pasta recipe.
  • Oat Milk – Adds so much richness and makes the sauce creamy but not too heavy. I’m using Kallo’s gluten free oat drink, it only has 3 ingredients but adds so much richness to this pasta sauce.

Recipe Instructions: Roasted Red Pepper Pasta

  1. Bring a large pot of salted water to the boil and cook your pasta according to packet instructions. Reserve around 1/2 cup of pasta water before draining.
  2. Wash and chop the red peppers into large chunks and place onto a baking sheet.
  3. Lightly drizzle the peppers with olive oil, a little salt and black pepper, and place into a preheated 190°C (375f) oven for 25–30 minutes, or until fork-tender and slightly charred.
  4. Once roasted, allow the peppers to cool, then peel away the outer layer of skin.
  5. Add the roasted peppers into a blender along with half of the oat milk, the salt and spices, and blend until completely smooth.
  6. In a large saucepan, heat a couple of tablespoons of olive oil and add in the crushed garlic. Cook until just fragrant, around 30–40 seconds.
  7. Pour the roasted red pepper sauce into the saucepan and mix well. Add the remaining oat milk and the reserved pasta water, then place back over medium heat, stirring intermittently until you have a smooth, creamy sauce that isn’t too thick but coats the back of a spoon.
  8. Add the cooked pasta into the sauce and mix well until fully coated.
  9. Serve with lots of cheese (or vegan alternative), chilli flakes, black pepper, extra olive oil and some fresh basil. Enjoy!

Best tips and tricks: Roasted Red Pepper Pasta

  • Use Jarred Roasted Red Peppers – for an even quicker and easier recipe, that’s just as delish!
  • Add cappers – A few cappers added to the pasta sauce can add a nice salty bite to the sauce.
  • The recipe video is on my TikTok and IG – please tag me @aceofspoons if you make this recipe!

Roasted Red Pepper Pasta

Hunar Baig
If there is one food I could eat weekly, it’s pasta! And this week it’s… this creamy Roasted Red Pepper Pasta, which is the perfect midweek dinner: quick, easy, and ready in around 30 minutes. It’s super rich and flavourful whilst not being too heavy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine Italian
Servings 4 – 5 servings

Equipment

  • Large Saucepan
  • Baking Sheet

Ingredients
  

  • 2 medium or large red bell peppers
  • 2 tbsp olive oil (plus, extra to roast the peppers with)
  • 4-5 cloves crushed garlic
  • 1 cup oat milk (I'm using Kallo's gluten free oat drink)
  • 1/2 cup pasta water
  • 500 g pasta of choice (I'm using rigatoni, but any pasta shape will work)
  • 1 tsp salt
  • 1/3 tsp black pepper
  • 1/4 tsp white pepper
  • 1/2 tsp dried oregano
  • 1 tsp sweet paprika
  • 1/2 tsp sugar
  • 1/2 tsp chilli flakes (optional)

Instructions
 

  • Bring a large pot of salted water to the boil and cook your pasta according to packet instructions. Reserve around 1/2 cup of pasta water before draining.
  • Wash and chop the red peppers into large chunks and place onto a baking sheet.
  • Lightly drizzle the peppers with olive oil, a little salt and black pepper, and place into a preheated 190°C (375f) oven for 25–30 minutes, or until fork-tender and slightly charred.
  • Once roasted, allow the peppers to cool, then peel away the outer layer of skin.
  • Add the roasted peppers into a blender along with half of the oat milk, the salt and spices, and blend until completely smooth.
  • In a large saucepan, heat a couple of tablespoons of olive oil and add in the crushed garlic. Cook until just fragrant, around 30–40 seconds.
  • Pour the roasted red pepper sauce into the saucepan and mix well. Add the remaining oat milk and the reserved pasta water, then place back over medium heat, stirring intermittently until you have a smooth, creamy sauce that isn’t too thick but coats the back of a spoon.
  • Add the cooked pasta into the sauce and mix well until fully coated.
  • Serve with lots of cheese (or vegan alternative), chilli flakes, black pepper, extra olive oil and some fresh basil. Enjoy!

Notes

 
  • Use Jarred Roasted Red Peppers – for an even quicker and easier recipe, that’s just as delish!
  • Add cappers – A few cappers added to the pasta sauce can add a nice salty bite to the sauce.
  • The recipe video is on my TikTok and IG – please tag me @aceofspoons if you make this recipe!
Keyword Pasta, Roasted Red Pepper Pasta
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Drinks and smoothies

Smoked Maple Orange Old Fashioned

by Hunar Baig
written by Hunar Baig

Smoked Maple Orange Old Fashioned

Smoky. Rich. Sweet. Fresh.
 This Smoked Maple Orange Old Fashioned mocktail has it allllll. It’s the perfect holiday drink — with notes of rich maple, smoky cinnamon and bright, zesty orange, all rounded out with a little black tea for that gorgeous hint of bitterness.

Not to mention, it’s a total cinch to make whether you’re mixing it up for family, a crowd, or just a cheeky little treat for yourself.

Making it smokey…

We’re bringing in the smoke and a little drama — by literally setting a cinnamon stick on fire and trapping all that gorgeous cinnamon smoke under your glass.

Be careful (obviously), but once you pull it off, it’ll impress everyone… including yourself. I promise, this drink will have you feeling like a mixologist. 

Tea in a mocktail?

Yesss! Because this is a mocktail, we’re switching it up and using strong-brewed black tea instead of whiskey. I love Assam tea here — it gives the same smooth richness you’d usually get from whiskey, just without the buzz. But honestly, any strong black tea will work well!

We’re also adding a splash of whiskey alternative for extra depth and warmth, this is totally optional, but highly recommended. 

Ingredient Notes – Smoked Maple Orange Old Fashioned

Here’s a breakdown of the ingredients and why they matter:

  • Cinnamon Stick – Which will be set on fire and smoked under the glass, creating sooo much flavour and *a little drama*
  • Ice – Of course! To make our old fashioned cold and fresh.
  • Maple Syrup – Adds sweetness, flavour and depth.
  • Black Tea – Balances the sweetness and brings out richness. Assam tea is the best here, but any black tea will work well!
  • Taylor & Colledge’s Natural Orange Extract  – Just a couple drops adds a ton of flavour and freshness, with no zesting, juicing or mess!
  • Whiskey Alternative (optional, but recommended) – Adds a little boost of richness and body, especially if you want that classic old fashioned feel.

Recipe Instructions: Smoked Maple Orange Old Fashioned

  1. Grab your glass of choice.
  2. Carefully break a cinnamon stick, light one end, blow it out, and place it underneath the glass. Let the smoke fill the glass completely.
  3. Once smoked, fill the glass with ice.
  4. Pour in the maple syrup, cooled brewed black tea, and whiskey alternative (if using).
  5. Add a couple drops of orange extract, then stir well.
  6. Garnish with an extra cinnamon stick and a slice of orange.
  7. And then? Slowly sip and enjoy!!

Best tips and tricks: Smoked Maple Orange Old Fashioned

  • Use room temperature tea – It helps everything stay cool and stops the ice from melting.
  • Add bitters – A couple splashes of bitters gives even more depth and balances sweetness.
  • The recipe video is on my TikTok and IG – please tag me @aceofspoons if you make this recipe!

Smoked Maple Orange Old Fashioned

Hunar Baig
Smoky. Rich. Sweet. Fresh.
This Smoked Maple Orange Old Fashioned mocktail has it allllll. It’s the perfect holiday drink — with notes of rich maple, smoky cinnamon and bright, zesty orange, all rounded out with a little black tea for that gorgeous hint of bitterness.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Drinks
Cuisine American
Servings 1 serving

Ingredients
  

  • 2 oz brewed + cooled black tea (assam tea prefered, any black tea will work!)
  • 1/2 oz maple syrup
  • 1 oz whiskey alternative (optional)
  • 2 drops Taylor & Colledge's Orange Extract
  • Ice
  • Cinnamon Stick

Instructions
 

  • Grab your glass of choice.
  • Carefully break a cinnamon stick, light one end, blow it out, and place it underneath the glass. Let the smoke fill the glass completely.
  • Once smoked, fill the glass with ice.
  • Pour in the maple syrup, cooled brewed black tea, and whiskey alternative (if using).
  • Add a couple drops of orange extract, then stir well.
  • Garnish with an extra cinnamon stick and a slice of orange.
  • And then? Slowly sip and enjoy!!

Notes

 
  • Use room temperature tea – It helps everything stay cool and stops the ice from melting.
  • Add bitters – A couple splashes of bitters gives even more depth and balances sweetness.
 
  • The recipe video is on my TikTok and IG – please tag me @aceofspoons if you make this recipe!
Keyword Mocktail, Old Fashioned, Smoked Maple Orange Old Fashioned
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Desserts

How to Make Caramel 101

by Hunar Baig
written by Hunar Baig

How to Make Caramel 101

I’ve been baking for over ten years, but making caramel used to terrify me. I tried and tried, and after many trials, errors, and a few caramel disasters — I became the internet’s go-to caramel girl. Like… I’ve literally been stopped in the street and asked, 

“Are you the caramel lady?”  

Yes. Yes I am.

So this is my complete guide — not just the viral caramel recipe, but every tip, trick, and all the secrets you need for caramel making success. Plus, we’ll go through the most common caramel fails and exactly how to fix them. 

Welcome to How to Make Caramel 101

Ingredient Notes – How to Make Caramel 101

Here’s a breakdown of the ingredients and why they matter:

  • Sugar – The base of your caramel. White granulated sugar is the best for this, but any sugar you’d use for baking will work well.
  • Butter – Adds richness and depth, and helps smooth out the caramel.
  • Heavy Cream / Double Cream – Creates that silky, pourable consistency.
  • Salt – Balances the sweetness and brings out flavor.
  • Vanilla Extract (optional) – Adds warmth, flavour and aroma.

How to Make Caramel 101 – The only Caramel Recipe you’ll ever need

  1. Start by prepping your ingredients. Measure out the cream, sugar and water and cut the butter into small to medium-sized blocks.
  2. Next, in a heavy bottomed saucepan add in the sugar and water and give it a good stir.
  3. Then place this sugar mixture onto the stove on a medium heat, it should start to bubble and when it does you can swirl the pan around gently every 20 seconds or so.  But DON’T STIR as this might crystallize the sugar. Be patient and keep an eye on it to make sure it does not burn.
  4. After around 10-15 minutes your sugar mixture should reach a nice golden amber colour. Once it’s reached this stage, take it off the heat and VERY CAREFULLY pour in the room temp double cream (heavy cream). It will bubble vigorously — whisk well, but carefully!
  5. Next, add in the cubes of butter and whisk well until you have a glossy caramel sauce.
  6. Finally, add in the vanilla and sea salt and give it another good whisk and the caramel is ready! 
  7. And that’s it! You should be left with a gorgeous silky smooth caramel, that can be used warm as a sauce. Or, as a soft set caramel at room temp — honestly, it’s even delicious straight from the fridge. Enjoy!

Biggest Caramel Mistakes – and how to fix them!

After making caramel for about 10 years, I can tell you I’ve made basically every mistake you could possibly make when it comes to caramel making. But honestly, I’m happy to have made those mistakes so you don’t have to! 

Here is the biggest mistakes people make when making caramel at home and how to fix them:

1. Caramel Seizing — caramel turns into a lumpy mess

If you’ve ever poured your cream into the melted sugar and suddenly it transforms into a thick, grainy, lumpy disaster… don’t panic. This happens more often than you’d think.

Why it happens:

  • You added cold cream to the hot sugar mixture.
  • You poured the cream too quickly, shocking the caramel.

How to fix it:

  • Always use room temperature cream to avoid shocking the caramel.

The rescue:
Pop the pan back on a low heat and whisk constantly. The lumps will melt back down and the mixture will become smooth and glossy again. Once it’s silky, remove from heat and continue with the recipe as normal.

2. Crystallised Sugar — your caramel turns grainy or cloudy

You’re watching your sugar melt, things look promising… and then suddenly it transforms into sand. Little crystals form around the edges and before you know it, your caramel looks cloudy and gritty. Ugh.

Why it happens:

  • You stirred the sugar while it was melting. (I know it’s tempting — don’t do it.)
  • Sugar crystals formed on the sides of the pan and worked their way back into the caramel.

How to prevent it:

  • Once the sugar is on the heat, no stirring.
  • The only movement it needs is a gentle swirl of the pan about every 20 secs or so.
  • If crystals start forming on the edges, use a pastry brush dipped in water to dissolve them.

The rescue (if it’s already crystallised):
Take the pan off the heat, add 2–3 tablespoons of water, and place it back over low heat. Let it melt back down without stirring, only swirling.

3. Burnt Caramel — sugar gets too dark and tastes bitter

You blink and suddenly your beautiful golden caramel is too dark.

Why it happens:

  • Caramel cooks fast, especially in the final minute.
  • Heat was too high, or you walked away (never walk away!!).

How to prevent it:

  • Keep the heat at medium — slow and steady wins.
  • Watch the colour closely. You’re looking for a golden amber, not brown. If you’re unsure, always take it off a couple seconds earlier than you think!
  • When it reaches the perfect colour, remove it from the heat immediately — it will keep cooking from the residual heat of the pan.

The fix (if it burns):
 Unfortunately… there is no saving burnt caramel.
Just toss it and start again — I promise it’s worth remaking. 

Does this caramel recipe firm up in the fridge?

Yes! This caramel will firm up to a nice soft set caramel in the fridge perfect for cake filings, cheesecake, or any other delicious desserts you can dream up of! Or honestly… sneaking spoonfuls straight from the jar (no judgment here).

Want it pourable again?
Just scoop out however much you need and microwave it for a few seconds. It melts right back into a smooth, glossy caramel sauce. Magic.

Pro tip: warm caramel + cold vanilla ice cream = unreal.

How long does this caramel recipe last for?

Your caramel will stay fresh and delicious in the fridge for up to 2 weeks when stored in an airtight jar or container. The sugar + butter + cream combo actually preserves it really well. 

If you need to store it longer, caramel freezes beautifully. Just pop it into a freezer-safe container, thaw in the fridge overnight, and warm gently to bring back that silky texture.

How to store homemade caramel?

Once your caramel has cooled, transfer it to a clean jar or heat-safe container. Store it in the fridge — it will firm up into a soft, scoopable caramel.

Best tips and tricks for making caramel at home:

  • Use room temperature cream – It helps everything combine smoothly and prevents shocking the sugar.
  • Patience is key – Don’t stir the sugar while it’s melting; simply swirl.
  • Watch the colour – Aim for a rich amber, not too dark, not too pale.
  • Add cream slowly – Pour in room temp cream gradually to avoid seizing.
  • Keep it clean – Use a clean whisk or spatula to avoid introducing sugar crystals.
  • Practice makes perfect – Don’t stress over tiny lumps; a quick reheat and whisk can save almost any batch.
  • The recipe video is on my TikTok and IG – please tag me @aceofspoons if you make this recipe!

Caramel Recipe

Hunar Baig
The only caramel recipe you'll ever need and it's only 5 ingredients!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dessert

Equipment

  • Heavy Bottomed Saucepan
  • Balloon Whisk
  • Airtight jar or container

Ingredients
  

  • 200 g white sugar 1 cup
  • 100 ml water 1/2 cup
  • 200 ml double cream or heavy cream 6 fluid oz
  • 70 g butter 2/3 a stick of butter
  • 1 tsp vanilla extract
  • 1/2 tsp fine sea salt or 1/4 tsp if using salted butter

Instructions
 

  • Start by prepping your ingredients. Measure out the cream, sugar and water and cut the butter into small to medium-sized blocks.
  • Next, in a heavy bottomed saucepan add in the sugar and water and give it a good stir.
  • Then place this sugar mixture onto the stove on a medium heat, it should start to bubble and when it does you can swirl the pan around gently every 20 seconds or so. But DON’T STIR as this might crystallize the sugar. Be patient and keep an eye on it to make sure it does not burn.
  • After around 10-15 minutes your sugar mixture should reach a nice golden amber colour. Once it’s reached this stage, take it off the heat and VERY CAREFULLY pour in the room temp double cream (heavy cream). It will bubble vigorously — whisk well, but carefully!
  • Next, add in the cubes of butter and whisk well until you have a glossy caramel sauce.
  • Finally, add in the vanilla and sea salt and give it another good whisk and the caramel is ready!
  • And that’s it! You should be left with a gorgeous silky smooth caramel, that can be used warm as a sauce. Or, as a soft set caramel at room temp — honestly, it’s even delicious straight from the fridge. Enjoy!

Notes

  • Use room temperature cream – It helps everything combine smoothly and prevents shocking the sugar.
  • Patience is key – Don’t stir the sugar while it’s melting; simply swirl.
  • Watch the colour – Aim for a rich amber, not too dark, not too pale.
  • Add cream slowly – Pour in room temp cream gradually to avoid seizing.
  • Keep it clean – Use a clean whisk or spatula to avoid introducing sugar crystals.
  • Practice makes perfect – Don’t stress over tiny lumps; a quick reheat and whisk can save almost any batch.
 
  • The recipe video is on my TikTok and IG – please tag me @aceofspoons if you make this recipe!
Keyword Caramel, Caramel 101, Caramel Recipe, Caramel Sauce, How to make caramel 101
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DessertsNo Bake

No Bake Oreo Raspberry Cheesecake

by Hunar Baig
written by Hunar Baig

No Bake Oreo Raspberry Cheesecake

If there’s one thing I’m good at, it’s making cheesecake — and this No Bake Oreo Raspberry Cheesecake is no different. It has a crisp, buttery Oreo cookie base and a creamy, rich Oreo cheesecake filling, studded with tart fresh raspberries – that perfectly compliments the sweetness of the cheesecake. Plus, it’s soooo easy to make!!

Anddd a fun fact about me: I LOVE raspberries, have done ever since I was a child and I still do, they are underappreciated in my opinion. I still have vivid memories of me at around 5 years old, going to the local market with my mum and about 9 times out of 10 I would grab a punnet of raspberries and eat all of them on the way home. Pair that with the nostalgia of oreos and you’ve got magic!

What is a No Bake Cheesecake? 

A no bake cheesecake is a simpler, creamier version of a regular baked cheesecake and since there is no baking required it also means that is A LOT easier than a standard baked cheesecake. Baked cheesecakes have a silky texture that is quite firm, while no bake cheesecakes are soft, super light and have an almost mousse-like texture. Personally, I am a big fan of both!

Does no-bake cheesecake firm up in the fridge?

Yes! This cheesecake will set up nicely in the fridge, thanks to the fat in the cream cheese and a little splash of lemon juice. 

It should have a light, soft and almost mousse-like texture. I would suggest allowing the cheesecake to set up for at least 6 – 8 hours or, for best results, refrigerate overnight. Essentially the longer you allow it to set the fridge the firmer it will be!

Ingredient Notes – No Bake Oreo Raspberry Cheesecake

The ingredients you’ll need for this No Bake Oreo Raspberry Cheesecake and what they do:

Oreos – of course we need oreos, for an oreo cheesecake!

Fresh Raspberries – will add the perfect pop of tart, sweet freshness!

Cream Cheese – will be the base for the cheesecake. 

Double Cream / Heavy Cream – for the cheesecake filling, ganache and whipped cream decoration.

White Chocolate – will add so much flavor and richness.

Vanilla Extract – adds that classic vanilla scent and flavour.

Salt – to balance everything out.

Melted Butter – for the crisp oreo base.

Icing Sugar + Sugar – to sweeten the cheesecake filling with.

Lemon Juice – will help firm up the cheesecake – without gelatine.

Milk or Dark Chocolate – is perfect for the ganache topping!

How to make a No Bake Oreo Raspberry Cheesecake

  1. Start by making the crust: Add the Oreos to a food bag and bash into fine crumbs with a rolling pin, or add them to a food processor and process until you have fine crumbs. Then, in a large bowl, mix the oreo crumbs with the melted butter, till you have the texture of wet sand and all the crumbs are moistened.
  2. Lightly grease the bottom of a 8-inch or 9-inch springform or loose bottom pan with some butter. Add the oreo base mixture into the pan, and firmly press it down, using a glass or measuring cup, until you have one even layer. 
  3. Then freeze the base for 10 – 20 minutes, while you make the cheesecake filling.
  4. To make the filling: Using a stand mixer fitted with the whisk attachment, or a large mixing bowl using a handheld mixer, beat room temperature cream cheese until smooth. 
  5. Next, add in the icing sugar, caster sugar, salt and vanilla extract and mix until well combined.
  6. Then, pour in the melted cooled white chocolate and fold in gently.
  7. In a separate bowl, using a stand or handmixer, whisk the double cream / heavy cream until the cream thickens and stiff peaks form. 
  8. Add ⅓ of the whipped cream and fold gently into the cream cheese mixture. Then, add in the rest of the cream and continue to fold gently, until everything is fully combined.
  9. Then, pour in the lemon juice and fold gently, until well mixed.
  10. Finally, add in the chopped oreos and fresh raspberries and give it one last fold.
  11. Remove the base from the freezer, pour the cheesecake filling onto the crust, and carefully spread it into one even layer. Place in the fridge for 2 hrs.
  12. To make the ganache topping: In a microwave safe bowl, break up either milk or dark chocolate (you could also do a mix of both) and pour in the double cream / heavy cream. Microwave in 30 second increments, until fully melted, stirring in between each increment. Allow to cool to room temp.
  13. Pour the ganache over the cheesecake and spread evenly. Then, cover tightly and place back in the fridge to set for at least 4 to 6 hours or ideally overnight.
  14. Once set, run a sharp knife around the edge of the cheesecake to release it out of the pan. Decorate with extra whipped cream, more raspberries and oreo crumbs.
  15. Then, slice, serve and enjoy!

How long does a no bake oreo raspberry cheesecake last?

This no-bake oreo raspberry cheesecake is the perfect dessert to make ahead of time because it stores so well. You can store any leftovers in the fridge, in an airtight container or, on a plate or a tray covered in plastic wrap, for up to 5 days.

How do you remove a no-bake cheesecake from the pan?

Whether you are using a springform or loose bottomed cake pan, the best way to remove your cheesecake from the pan is to use a small sharp paring knife and run it along the edge of your cheesecake to release the cheesecake from the pan. 

Once released you can unlock the springform pan or, if using a loose bottomed pan, then place a tin underneath the cheesecake and slide the ring of the pan down gently. If you wish to remove the base, simply use the same clean, small sharp paring knife and run it between the base of the cheesecake and the base of the pan to release it. Easy Peasy!

No Bake Oreo Raspberry Cheesecake

Hunar Baig
If there’s one thing I’m good at, it’s making cheesecake — and this No Bake Oreo Raspberry Cheesecake is no different. It has a crisp, buttery Oreo cookie base and a creamy, rich Oreo cheesecake filling, studded with tart fresh raspberries – that perfectly compliments the sweetness of the cheesecake. Plus, it's soooo easy to make!!
Print Recipe Pin Recipe
Prep Time 45 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • 8 – 9 inch springform or loose bottomed cake pan
  • 2 Large bowls
  • Stand mixer or handheld mixer
  • Rubber Spatula
  • Small sharp paring knife

Ingredients
  

Base Ingredients

  • 28 Oreos
  • 80 g butter – melted (3/4 of a stick)

Cheesecake Ingredients

  • 500 g cream cheese 17.6 oz
  • 60 g icing sugar 1/2 cup
  • 50 g caster sugar 1/4 cup
  • 250 ml double cream / heavy cream 1 cup
  • 100 g white chocolate 3.5 oz
  • 14 Oreos (chopped)
  • 150 g fresh raspberries
  • 2 tsp vanilla extract
  • 1/3 tsp salt
  • 2 tsp lemon juice

Ganache Ingredients

  • 100 g baking chocolate 30 – 50% or milk chocolate, if your prefer (3.5 oz)
  • 100 ml double cream / heavy cream

Decoration (optional)

  • whipped cream
  • mini oreos
  • oreo crumbs
  • fresh raspberries

Instructions
 

Make the Base:

  • Start by making the crust. Add the Oreos to a food bag and bash into fine crumbs with a rolling pin, or add them to a food processor and process until you have fine crumbs.
  • Then, in a large bowl, mix the oreo crumbs with melted butter, and mix till you have the texture of wet sand and all the crumbs are moistened.
  • Lightly grease the bottom of a 8-inch or 9-inch springform or loose bottom pan with some butter. Add the oreo base mixture into the pan, and firmly press it down, using a glass or measuring cup, until you have one even layer.
  • Then freeze the base for 10 – 20 minutes, while you make the cheesecake filling.

Make the Cheesecake:

  • Using a stand mixer fitted with the whisk attachment, or a large mixing bowl using a handheld mixer, beat room temperature cream cheese until smooth.
  • Next, add in the icing sugar, caster sugar, salt and vanilla extract and mix until well combined.
  • Then, pour in the melted cooled white chocolate and fold in gently.
  • In a separate bowl, using a stand or handmixer, whisk the double cream / heavy cream until the cream thickens and stiff peaks form.
  • Add ⅓ of the whipped cream and fold gently into the cream cheese mixture. Then, add in the rest of the cream and continue to fold gently, until everything is fully combined.
  • Then, pour in the lemon juice and fold gently, until well mixed.
  • Finally, add in the chopped oreos and fresh raspberries and give it one last fold.
  • Remove the base from the freezer, pour the cheesecake mixture onto the crust, and carefully spread it into one even layer. Place in the fridge for 2 hrs.

Ganache Instructions:

  • In a microwave safe bowl, break up either milk or dark chocolate (you could also do a mix of both) and pour in the double cream / heavy cream. Microwave in 30 second increments, until fully melted, stirring in between each increment. Allow to cool to room temp.
  • Pour the ganache over the cheesecake and spread evenly. Then, cover tightly and place back in the fridge to set for at least 4 to 6 hours or ideally overnight.

Decorate and Serve:

  • Once set, run a sharp knife around the edge of the cheesecake to release it out of the pan. Decorate with extra whipped cream, more raspberries and oreo crumbs.
  • Then, slice, serve and enjoy!

Notes

  • Chill the cheesecake as long as possible – the cheesecake needs to chill for at least 6 – 8 hours, ideally overnight. Basically the longer it chills the better the cheesecake will taste.
 
  • Use room temperature cream cheese – this makes all the difference. Using the room temperature cream cheese, will ensure the cheesecake filling is super smooth.
 
  • Don’t overmix the no bake cheesecake filling – overmixing the cheesecake filling will make the cheesecake tough, instead of light and mousse like.
 
  • Use a sharp + clean knife – helps you get even clean slices, that looks super professional!
 
  • The recipe video is on my TikTok and IG – please tag me @aceofspoons if you make this recipe!
Keyword Cheesecake, No bake cheesecake, No bake oreo raspberry cheesecake, Oreo Cheesecake

Best tips and tricks for making No Bake Oreo Raspberry Cheesecake:

  • Chill the cheesecake as long as possible – the cheesecake needs to chill for at least 6 – 8 hours, ideally overnight. Basically the longer it chills the better the cheesecake will taste.
  • Use room temperature cream cheese – this makes all the difference. Using the room temperature cream cheese, will ensure the cheesecake filling is super smooth.
  • Don’t overmix the no bake cheesecake filling – overmixing the cheesecake filling will make the cheesecake tough, instead of light and mousse like.
  • Use a sharp + clean knife – helps you get even clean slices, that looks super professional!
  • The recipe video is on my TikTok and IG – please tag me @aceofspoons if you make this recipe!
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BreakfastPancakes and Waffles

Banana Bread Pancakes 

by Hunar Baig
written by Hunar Baig

Banana Bread Pancakes 

If you’re reading this I’m guessing you love banana bread. Now, imagine those flavors transformed into a warm, fluffy stack of pancakes! These Banana Bread Pancakes are everything you love about banana bread—sweet, moist, and packed with banana flavour—combined with the soft, fluffy joy that is pancakes. 

Perfect for breakfast, brunch, or even dessert!!

Admittedly, I haven’t always been the biggest banana bread fan, but these pancakes are a completely different story. They are the perfect easy one bowl recipe to whip on a slow sunday morning, after a busy weekend, served with some coffee and calm. 

What Do Banana Bread Pancakes Taste Like?

These pancakes are soft, moist, and packed with banana flavor, just like a slice of warm banana bread. They have a slight caramelized sweetness from the bananas, that pairs so well with the pools of melty chocolate chips and crunch from the walnuts – but to be honest this is such a great base recipe, that you can customise any way you fancy! 

Why You’ll Love These Banana Bread Pancakes

  • All in one – You can easily whip up these using only one bowl and a whisk, no stand mixer, no fuss, just simple good food!!
  • Rich Banana Flavor – These pancakes are made with real mashed bananas for the perfect balance of sweetness and moisture.
  • Switch it up – These are so easy to customize, feel free to add in any mixins – basically anything you can add to banana bread you can add to these.
  • Simple Ingredients – Made with simple everyday ingredients – you can honestly whip these up anytime!

Ingredients for Banana Bread Pancakes

These simple ingredients come together to create the most moist and delicious banana bread pancakes:

  • Bananas – will make the pancakes moist and rich in banana flavour.
  • Plain Flour – The perfect base for light, delicate pancakes.
  • Eggs – Bind the batter and add moisture.
  • Melted Butter – Adds much-needed fat, and flavour and helps achieve crispy edges.
  • Light Brown Sugar – Sweetens the pancakes while helping maintain their softness.
  • Milk – Thins out the batter for a smooth, pourable consistency.
  • Salt – Enhances and balances the flavors.
  • Vanilla Extract – Adds depth and a subtle vanilla aroma.
  • Chocolate chips – will create pools of melted chocolate in the pancakes.
  • Chopped Walnuts – to add some texture and crunch!

How to Make Banana Bread Pancakes – Step by Step

Follow these simple steps to make perfect banana bread pancakes every time:

  1. In a large bowl mash the bananas with a fork or whisk till mostly smooth
  2. Crack in the eggs and whisk well till fully combined
  3. Then pour in the milk, oil and vanilla extract and whisk well
  4. Next, mix the flour, sugar, salt and baking powder and mix well. Until there are no streaks of flour
  5. Finally, add in the chocolate chips and chopped walnuts and give it one final mix
  6. Heat a pancake pan or any good non-stick pan on low heat
  7. Pour in a ¼ cup of the pancake batter at a time, allow to cook until bubbles appear on the surface and start to pop, then flip.
  8. Cook for 1-2 min on either side until fully cooked and golden brown.
  9. Serve with butter, whipped cream, syrup and some fresh sliced bananas and enjoy!

Tips and Tricks for the Best Banana Bread Pancakes

  • Use a non-stick pan – This ensures even cooking and easy flipping.
  • Let the batter rest – Allowing the batter to sit for 10 minutes results in fluffier pancakes.
  • Use ripe bananas – The riper, the better! Overripe bananas add natural sweetness and moisture.
  • Don’t overmix the batter – Overmixing can make the pancakes dense instead of fluffy.
  • Customize to your liking – Add fresh berries, almonds, nutella or even a drizzle of honey for extra flavour!

Banana Bread Pancakes

Hunar Baig
If you’re reading this I’m guessing you love banana bread. Now, imagine those flavors transformed into a warm, fluffy stack of pancakes! These Banana Bread Pancakes are everything you love about banana bread—sweet, moist, and packed with banana flavour—combined with the soft, fluffy joy that is pancakes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Brunch
Cuisine American
Servings 4 – 6 servings

Equipment

  • Large bowl
  • Whisk
  • Pancake pan or Non-stick pan
  • Spatula

Ingredients
  

Banana Bread Pancakes

  • 2 medium bananas
  • 2 eggs
  • 2 tbsp light brown sugar
  • 50 g melted butter (3 1/2 tbsp)
  • 1 tsp vanilla extract or paste
  • 240 g plain flour (2 cups)
  • 3 tsp baking powder
  • 150 ml whole milk – or milk of choice (2/3 cup)
  • 100 g chocolate chips (1/2 cup)
  • 50 g chopped walnuts (1/2 cup)

Toppings

  • butter
  • whipped cream
  • golden or maple syrup
  • sliced bananas
  • extra chocolate chips
  • extra chopped walnuts

Instructions
 

  • In a large bowl mash the bananas with a fork or whisk till mostly smooth
  • Crack in the eggs and whisk well till fully combined
  • Then pour in the milk, oil and vanilla extract and whisk well
  • Next, mix the flour, sugar, salt and baking powder and mix well. Until there are no streaks of flour and it's ready
  • Finally, add in the chocolate chips and chopped walnuts and give it one final mix
  • Heat a pancake pan or any good non-stick pan on low heat
  • Pour in a ¼ cup of the pancake batter at a time, allow to cook until bubbles appear on the surface and start to pop, then flip
  • Cook for 1-2 min on either side until fully cooked and golden brown
  • Serve with butter, whipped cream, syrup and some fresh sliced bananas and enjoy!

Notes

  • Use a non-stick pan – This ensures even cooking and easy flipping.
  • Let the batter rest – Allowing the batter to sit for 10 minutes results in fluffier pancakes.
  • Use ripe bananas – The riper, the better! Overripe bananas add natural sweetness and moisture.
  • Don’t overmix the batter – Overmixing can make the pancakes dense instead of fluffy.
  • Customize to your liking – Add fresh berries, almonds, nutella or even a drizzle of honey for extra flavour!
Keyword Banana Bread, Banana Bread Pancakes, Easy Pancake Recipe

Want to Share Your Banana Bread Pancakes?

Tag @aceofspoons_ on TikTok and Instagram if you make this recipe! I’d love to see your creations.

Enjoy your fluffy banana bread pancakes!

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DessertsNo Bake

 No Bake Lemon Curd Cheesecake

by Hunar Baig
written by Hunar Baig

No Bake Lemon Curd Cheesecake

If you love lemon desserts but often find them too sour, too bitter, too sweet or just not quite sweet enough — this no-bake lemon curd cheesecake was made for you. It strikes the perfect balance: between being rich, creamy, and sweet, while still being vibrant, zesty and bright. 

It’s the easiest lemon dessert you’ll ever make — and it’s so addictive, you’ll find yourself making it again and again.

The secret to that perfect lemon cheesecake flavor?

Instead of making a lemon cheesecake base, we go with a smooth vanilla one instead and top it with a sunny, bright lemon curd topping. This results in a citrusy, fresh lemon cheesecake that’s full of flavour, yet so creamy, rich, and moreish you’ll be going back for seconds.

Why You’ll Love This No-Bake Lemon Curd Cheesecake

Now while there are many reasons to love his rich, vibrant and zesty lemon curd cheesecake, here are a few of my faves:

  • No baking required – it’s quick, simple, and requires no oven. Making it the perfect dessert for spring and summer.
  • Lots of Lemon flavour – a lemon dessert that actually has all the bright, tangy, lemon notes you’re looking for.
  • Sweet and tangy balance – the vanilla cheesecake base contrasts beautifully with the tart zesty lemon curd, to create a cheesecake that is sour, sweet and perfectly balanced.
  • Make-ahead friendly – perfect for prepping in advance, especially for long hot summer days!

Ingredient Notes – No Bake Lemon Curd Cheesecake

Here’s what you’ll need to make the best No-Bake Lemon Curd Cheesecake:

Digestive biscuits or Graham crackers – of course we need biscuits for the biscuit base! But feel free to use any dry, sweet biscuits of your choice.

Cream Cheese – will be the base for the cheesecake. 

Double Cream / Heavy Cream – for the cheesecake filling!

Vanilla Extract – adds that classic vanilla flavour.

Salt – to balance everything out.

Lemon Juice – helps set the cheesecake without gelatine.

Melted Butter – for the crisp buttery base.

Icing Sugar + Sugar – to sweeten the cheesecake filling and base with.

Lemon curd – glossy, tangy, and irresistible, it’s the perfect topping for this cheesecake. Use store-bought or homemade (recipe below!).

What is no bake cheesecake? 

No bake cheesecake is a simpler, creamier, softer version of a regular cheesecake. Since there is no baking required it also means that is A LOT easier than a standard baked cheesecake. Baked cheesecakes have a silky texture that is quite firm, while no bake cheesecakes are soft, and super light. Personally, I am a big fan of both!

How to make the best No Bake Lemon Curd Cheesecake

Prepare the Crust

  1. Crush the biscuits into fine crumbs using a food processor or a rolling pin and food bag
  2. In a mixing bowl, combine the crumbs with melted butter and sugar. Mix until the texture resembles wet sand
  3. Press the mixture into the base (and slightly up the sides) of a greased 8 or 9-inch springform pan or loose bottomed cake tin
  4. Place the crust into the fridge or freezer for 10–20 minutes while preparing the filling

Make the Filling

  1. In a large bowl, using a handmixer, stand mixer or whisk, beat the softened cream cheese for around 3-5 mins,  until smooth and creamy
  2. Add in the icing sugar, caster sugar, salt, vanilla extract and lemon zest (optional). Gently combine together until fully combined and well incorporated
  3. In a separate bowl, using a handmixer, stand mixer or whisk, whip the double cream until stiff peaks form
  4. Gently fold ⅓ of the whipped cream into the cream cheese to loosen it, then gently fold in the rest of the cream, until fully combined.
  5. Pour the lemon juice into the cheesecake mixture and gently fold. You should end up with a mixture that is smooth, light and airy.

Assemble, Chill & Decorate

  1. Spoon the cheesecake filling onto the chilled base and smooth it out into an even layer
  2. Cover and refrigerate for at least 6–8 hours, or ideally overnight, until fully set
  3. Once set, spoon the lemon curd over the top and gently spread it into an even layer
  4. Decorate with thin lemon slices and dollops of whipped cream — or anything else you fancy!
  5. Return to the fridge for at least 15 – 20 minutes to help the curd firm up slightly, this will make it easier to slice
  6. Then simply slice, serve, and enjoy!

How do you remove a no-bake cheesecake from the pan?

Whether you are using a springform or loose bottomed cake pan, the best way to remove your cheesecake from the pan, is to use a small sharp paring knife and run it along the edge of your cheesecake, to release the cheesecake. 

Once released you can unlock the springform pan or, if using a loose bottomed pan, then place a tin underneath the cheesecake and slide the ring of the pan down gently. If you wish to remove the base, simply use the same clean, small sharp paring knife and run it between the base of the cheesecake and the base of the pan to release it. 

Will no-bake cheesecake firm up in the fridge?

Yes! This no-bake lemon curd cheesecake will set up nicely in the fridge, and have a light, soft and almost mousse-like texture. You should allow no bake cheesecake to set up for at least 6 – 8 hours or, for best results, refrigerate overnight. The longer you allow it to sit in the fridge, the better it will taste and the firmer it will be. 

How long does a No Bake Lemon Curd Cheesecake last?

This no bake cheesecake is the perfect dessert to make ahead of time because it stores so well. You can store any leftovers in the fridge, in an airtight container or, on a plate or a tray covered in plastic wrap, for up to 5 days.

Tips and Tricks – No Bake Lemon Curd Cheesecake

  • Chill the cheesecake as long as possible – the cheesecake needs to chill for at least 6 – 8 hours, ideally overnight. Basically the longer it chills the better it will taste.
  • Use room temperature cream cheese – this makes all the difference. Using room temp cream cheese, will ensure the cheesecake filling is super smooth.
  • Don’t overmix the no bake cheesecake filling – overmixing the cheesecake filling will make the cheesecake tough, instead of light and mousse like.
  • Use a sharp + clean knife – helps you get even clean slices, that looks super professional!
  • The recipe video is on my TikTok and IG – please tag me @aceofspoons if you make this recipe!

No Bake Lemon Curd Cheesecake

Hunar Baig
If you love lemon desserts but often find them too sour, too bitter, too sweet or just not quite sweet enough — this no-bake lemon curd cheesecake was made for you. It strikes the perfect balance: between being rich, creamy, and sweet, while still being vibrant, zesty and bright.
Print Recipe Pin Recipe
Prep Time 1 hour
Total Time 1 hour
Course Dessert
Cuisine American, British
Servings 8 – 12 servings

Equipment

  • 8 – 9 inch loose bottomed or spring form cake tin
  • Stand Mixer / Hand Mixer or Whisk
  • 2 Large bowls
  • Rubber Spatula

Ingredients
  

Cheesecake Crust

  • 250 g digestive biscuits or graham crackers
  • 80 g melted butter
  • 2 tbsp white sugar

Cheesecake Filling

  • 500 g full fat cream cheese
  • 250 ml double cream / heavy cream
  • 50 g white sugar
  • 60 g icing sugar / powdered sugar
  • 2 tbsp lemon juice
  • zest of one lemon (optional)
  • 1/4 tsp salt
  • 2 tsp vanilla extract

Toppings – Decorations

  • 200 – 250 g lemon curd – (about half a jar) You can find the recipe below! 🙂
  • Whipped cream
  • Lemon slices

Instructions
 

Cheesecake Crust

  • Crush the biscuits using a food processor or a rolling pin and food bag, into fine crumbs
  • In a large mixing bowl, combine the crumbs with melted butter and sugar. Mix until the texture resembles wet sand
  • Press the mixture into the base (and slightly up the sides) of a greased 8 or 9-inch springform pan or loose bottomed cake tin
  • Place the crust into the fridge or freezer for 10–20 minutes while preparing the filling

Cheesecake Filling

  • In a large bowl, using a hand-mixer, stand mixer or whisk, beat the softened cream cheese for around 3-5 mins, until smooth and creamy
  • Add in the icing sugar, caster sugar, salt, vanilla extract and lemon zest (optional). Gently combine together until fully combined and well incorporated
  • In a separate bowl, using a hand-mixer, stand mixer or whisk, whip the double cream until stiff peaks form
  • Gently fold ⅓ of the whipped cream into the cream cheese to loosen it, then gently fold in the rest of the cream, until fully combined
  • Pour the lemon juice into the cheesecake mixture and gently fold. You should end up with a mixture that is smooth, light and airy

Assemble and Decorate the Cheesecake

  • Spoon the cheesecake filling onto the chilled base and smooth it out into an even layer
  • Cover and refrigerate for at least 6–8 hours, or ideally overnight, until fully set
  • Once set, spoon the lemon curd over the top and gently spread it into an even layer
  • Decorate with thin lemon slices and dollops of whipped cream — or anything else you fancy!
  • Return to the fridge for at least 15 – 20 minutes to help the curd firm up slightly, this will make it easier to slice
  • Then simply slice, serve, and enjoy!

Notes

  • Chill the cheesecake as long as possible – the cheesecake needs to chill for at least 6 – 8 hours, ideally overnight. Basically the longer it chills the better it will taste.
 
  • Use room temperature cream cheese – this makes all the difference. Using room temp cream cheese, will ensure the cheesecake filling is super smooth.
 
  • Don’t overmix the no bake cheesecake filling – overmixing the cheesecake filling will make the cheesecake tough, instead of light and mousse like.
 
  • Use a sharp + clean knife – helps you get even clean slices, that looks super professional
 
  • The recipe video is on my TikTok and IG – please tag me @aceofspoons if you make this recipe!
Keyword Lemon Cheesecake, Lemon Curd, Lemon Curd Cheesecake, No bake cheesecake

Lemon Curd Recipe

Hunar Baig
This is the only lemon curd recipe you'll ever need! It's zingy, bright, perfectly balanced, and super easy to make – let me show you how!!
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course condiments, Dessert
Cuisine British
Servings 450 g

Equipment

  • Medium saucepan
  • Whisk
  • Large bowl (non metallic) – glass would be perfect
  • Large sieve
  • Glass jar (to store the curd in)

Ingredients
  

  • 2 large or 3 medium lemons (zest and juice)
  • 1 whole egg
  • 1 egg yolk
  • 150 g white sugar (3/4 cup)
  • 100 g cold butter
  • 1 tbsp cornflour
  • pinch of salt (skip if using salted butter)
  • a few drops of yellow food colouring (optional)

Instructions
 

Lemon Curd Recipe

  • Start by zesting and juicing the lemons, keeping the zest and juice separate and setting aside.
  • In a medium to large saucepan, add the sugar and lemon zest. Rub them together using your fingertips, until the sugar is fragrant.
  • Next, add in the cornflour and stir well.
  • Then add the juice of the zested lemons, mixing well to combine.
  • Now, add in the egg, egg yolk and salt, then whisk until fully combined and smooth. There should be no visible streaks of egg white or yolk. Set aside.
  • In a large non-metallic bowl (glass works well), add the cold, cubed butter. Place a fine-mesh sieve over the bowl and set aside.
  • Place the saucepan over medium-low heat and whisk the lemon mixture constantly until it thickens into a glossy, smooth curd. This should around 5-8 mins. Do not stop whisking or it will curdle.
  • Once the lemon mixture has thickened, it should coat the back of a spoon evenly.
    Pour the lemon mixture through the sieve over the bowl with the butter. Strain out the zest, and remove. Then whisk until the butter is fully incorporated and the curd is silky.
  • This step is optional: at this stage, you can add in a few drops of yellow food colouring to make the curd super vibrant!
  • Cover the surface of the curd with cling film (plastic wrap) to prevent a skin from forming. Once at room temp, transfer to a glass jar and store in the fridge for up to two weeks.
  • Serve with desserts, ice cream, pies, or even on toast—enjoy! ☺️🍋✨

Notes

– Always use a non-metallic bowl for mixing and a non-metallic jar for storage to prevent any metallic aftertaste or reaction with the acid in the lemons.
Keyword Lemon Curd
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Drinks and smoothiesMatcha & Lattes

 Cherry Vanilla Matcha Latte

by Hunar Baig
written by Hunar Baig

Cherry Vanilla Matcha Latte

If you love matcha, then this Cherry Vanilla Matcha Latte is about to be your new obsession. It’s creamy, refreshing, and perfectly balanced between sweet, tart, and earthy. The combination of fruity cherries, rich vanilla, and fresh matcha makes for a drink that’s not only delicious but also stunningly beautiful—and just as good as the coffee shop version.

What is in a Cherry Vanilla Matcha Latte?

Think of it as the perfect blend of floral, fruity, and creamy goodness. The vibrant, grassy notes of matcha meet the rich depth of homemade cherry vanilla syrup, all rounded out with silky milk. It’s a matcha latte with an upgrade—elevated, indulgent, and utterly delicious.

At the heart of a Cherry Vanilla Matcha Latte is the cherry vanilla syrup. It’s perfectly sweet, rich, vibrant in both colour and flavour, and incredibly easy to make

What Does a Cherry Vanilla Matcha Latte Taste Like?

This drink is an experience. The sweet-tart cherries bring a pop of fruity brightness, while the vanilla adds a comforting, aromatic depth. The matcha keeps things fresh and slightly earthy, and the milk ties everything together into a creamy, dreamy sip.

Ingredient Notes – Cherry Vanilla Matcha Latte

The key players in this drink:

  • Cherries – Fresh or frozen both work great. They give this latte its signature fruitiness.
  • Sugar – Adds just the right amount of sweetness to balance the tart cherries.
  • Vanilla Extract (Taylor & Colledge recommended!) – A game-changer for depth and richness.
  • Water – Needed for making the syrup and whisking the matcha.
  • Matcha – The star of the show! Go for a high-quality ceremonial-grade matcha if possible.
  • Milk – Any milk works! Oat milk is especially good for creaminess, while almond milk keeps it light.

How to make a Cherry Vanilla Syrup

  1. In a saucepan, combine the cherries, sugar and water. Stir well.
  2. Bring to a boil, then reduce to low heat.
  3. Simmer on low for about 15 minutes, stirring frequently, until the cherries soften, break down and the sugar fully dissolves.
  4. Once you have a vibrant red syrup, remove from heat and stir in the Taylor & Colledge Vanilla Extract—adding it at the end enhances the flavour and prevents evaporation.
  5. Strain the syrup through a sieve and it’s ready to use!

How to Make a Cherry Vanilla Matcha Latte

Ingredients:

  • 2–4 tbsp cherry vanilla syrup (adjust to taste)
  • 2g matcha, prepared according to package instructions
  • 100–150ml milk of choice
  • Ice (for iced version)

Method:

  1. Prepare your matcha according to package instructions.
  2. In a glass, add ice (if making an iced latte) and 2–4 tbsp of cherry vanilla syrup.
  3. Pour the milk over the syrup.
  4. Top with your matcha and enjoy!

Can You Add Coffee to a Cherry Vanilla Matcha Latte?

Absolutely! If you want an extra caffeine kick, turn this into a dirty matcha latte by adding a shot of espresso. The deep, bold coffee flavour blends beautifully with the sweet cherry and creamy vanilla notes.

How to Make a Dirty Cherry Vanilla Matcha Latte:

  1. Prepare your matcha as usual.
  2. Add a shot of espresso instead of (or alongside) the matcha.
  3. Stir, sip, and fall in love with this bold, flavourful combo.

Tips and Tricks – Cherry Vanilla Matcha Latte

  • Customize the Sweetness – Adjust the amount of cherry vanilla syrup to suit your taste.
  • Experiment with Milk – Different milks will change the texture and taste. Try oat milk for extra creaminess or coconut milk for a tropical twist.
  • Go “Dirty” – If you love coffee, add a shot of espresso for a bold flavour boost.

Enjoy Your Homemade Cherry Vanilla Matcha Latte!

Now you’re ready to whip up this dreamy drink at home, and I guarantee it’ll become a new favourite. If you try it, don’t forget to tag me on Instagram or TikTok (@aceofspoons)—I’d love to see your creations!

Cherry Vanilla Matcha Latte

Hunar Baig
If you love matcha, then this Cherry Vanilla Matcha Latte is about to be your new obsession. It's creamy, refreshing, and perfectly balanced between sweet, tart, and earthy. The combination of fruity cherries, rich vanilla, and fresh matcha makes for a drink that’s not only delicious but also stunningly beautiful—and just as good as the coffee shop version.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Drinks
Cuisine Japanese
Servings 6 matchas

Equipment

  • Saucepan
  • Strainer or Sieve
  • Glass Jar or Bottle

Ingredients
  

Cherry Vanilla Syrup

  • 150 g fresh or frozen pitted cherries (1 cup)
  • 150 g white sugar (3/4 cup)
  • 3 tsp Taylor & Colledge Organic & Fairtrade Vanilla Extract
  • 250 ml water (1 cup)

Cherry Vanilla Matcha Latte

  • 2 – 4 tbsp cherry vanilla syrup (adjust to taste)
  • 2 g matcha – prepared according to package instructions (adjust to taste)
  • 100 – 150 ml milk of choice
  • Ice

Instructions
 

Cherry Vanilla Syrup

  • In a saucepan, combine the cherries, sugar and water. Stir well.
  • Bring to a boil, then reduce to low heat.
  • Simmer on low for about 15 minutes, stirring frequently, until the cherries soften, break down and the sugar fully dissolves.
  • Once you have a vibrant red syrup, remove from heat and stir in the Taylor & Colledge Vanilla Extract—adding it at the end enhances the flavour and prevents evaporation.
  • Strain the syrup through a sieve and it's ready to use!

Cherry Vanilla Matcha Latte

  • Prepare your matcha according to package instructions.
  • In a glass, add ice and 2–4 tbsp of cherry vanilla syrup.
  • Pour the milk over the syrup.
  • Top with your matcha and enjoy!

Notes

  • Customize the Sweetness – Adjust the amount of cherry vanilla syrup to suit your taste.
 
  • Experiment with Milk – Different milks will change the texture and taste. Try oat milk for extra creaminess or coconut milk for a tropical twist.
 
  • Go “Dirty” – If you love coffee, add a shot of espresso for a bold flavor boost.
 
  • If you try it – don’t forget to tag me on Instagram or TikTok (@aceofspoons)—I’d love to see your creations!
Keyword Cherry Vanilla, Cherry Vanilla Matcha, Matcha, Matcha Latte

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BreakfastPancakes

Tiramisu Pancakes 

by Hunar Baig
written by Hunar Baig

Tiramisu Pancakes 

Imagine all the rich and indulgent flavors of a classic tiramisu combined with a perfectly fluffy stack of pancakes. Tiramisu is one of the most beloved desserts, so naturally, tiramisu pancakes are nothing short of heavenly! Complete with a bold coffee syrup and a homemade mascarpone cream topping, this breakfast is pure decadence.

What Do Tiramisu Pancakes Taste Like?

These pancakes are rich, indulgent, and almost dessert-like. They have all the layered flavors of tiramisu—bold coffee syrup, creamy mascarpone topping, and soft, fluffy pancakes that soak up all that goodness. Each bite is a perfect balance of sweetness, coffee-infused depth, and velvety texture.

Coffee, Coffee, Coffee…

Tiramisu wouldn’t be tiramisu without coffee, and these pancakes are no exception! I use instant coffee in this recipe because it’s convenient and readily available. However, if you have an espresso machine, you can absolutely use freshly brewed espresso for an even richer flavor. Either way, the coffee syrup will be bold, flavorful, and the perfect pick-me-up for your morning.

Ingredients for Tiramisu Pancakes

These simple ingredients come together to create the most indulgent tiramisu pancakes:

For the Pancakes:

  • Plain Flour – The perfect base for light, delicate pancakes.
  • Eggs – Bind the batter and add moisture.
  • Oil – Adds much-needed fat and helps achieve crispy edges.
  • Caster Sugar – Sweetens the pancakes while maintaining their softness.
  • Buttermilk – Thins out the batter for a smooth, pourable consistency.
  • Salt – Enhances and balances the flavors.
  • Vanilla Extract – Adds depth and a subtle vanilla aroma.

For the Mascarpone Cream:

  • Mascarpone – To make that classic tiramisu-style mascarpone cream filling.
  • Double Cream / Heavy Cream – Helps make the mascarpone cream light and fluffy.
  • Icing Sugar – Sweetens the mascarpone cream.
  • Vanilla Extract – Enhances the flavor.

For the Coffee Syrup:

  • Coffee – Essential for soaking the pancakes in rich coffee flavor.
  • Maple Syrup – Helps sweeten the coffee syrup.
  • Brown Sugar – Adds sweetness and depth to the syrup.
  • Hot Water – Dissolves the coffee and sugar.

For Garnish:

  • Cocoa Powder – A dusting on top gives the pancakes that classic tiramisu finish.

How to Make Tiramisu Pancakes – Step by Step

Follow these simple steps to make perfect tiramisu pancakes every time:

Step 1: Prepare the Pancake Batter

  1. In a large bowl, whisk together the flour, baking powder, salt, and caster sugar.
  2. Create a well in the center and add the eggs, buttermilk, oil, and vanilla extract.
  3. Whisk until the batter is smooth and lump-free.
  4. Let the batter rest for 10 minutes for softer, fluffier pancakes.

Step 2: Make the Coffee Syrup

  1. In a small bowl, mix the instant coffee, brown sugar, and maple syrup.
  2. Add the hot water and stir until everything is fully dissolved.
  3. Set aside to cool completely.

Step 3: Prepare the Mascarpone Cream

  1. In a bowl, whisk together the mascarpone, icing sugar, and vanilla extract until smooth.
  2. Add the double cream and whisk again until thick, fluffy, and fully combined.
  3. Set aside.

Step 4: Cook the Pancakes

  1. Heat a non-stick pancake or crepe pan over low-medium heat.
  2. Pour ¼ cup of batter onto the pan and cook until small bubbles appear on the surface.
  3. Flip and cook for another 1-2 minutes until golden brown.
  4. Repeat with the remaining batter.

Step 5: Assemble the Tiramisu Pancakes

  1. Brush or spoon the coffee syrup over each pancake.
  2. Spread or pipe a layer of mascarpone cream on top.
  3. Stack the pancakes, repeating the layers until you have a tall, delicious stack.
  4. Dust generously with cocoa powder for that authentic tiramisu finish, and enjoy!

Tips and Tricks for the Best Tiramisu Pancakes

  • Use a non-stick pan – This ensures even cooking and easy flipping.
  • Let the batter rest – Allowing the batter to sit for 10 minutes results in fluffier pancakes.
  • If you don’t have buttermilk – use can make buttermilk by mixing 1 cup of milk, 2 tbsp of lemon, lime juice or even vinegar,  let it sit for 10 minutes and you have homemade buttermilk
  • Cool the coffee syrup – If it’s too warm, it can make the pancakes soggy.

Want to Share Your Tiramisu Pancakes?

Tag @aceofspoons_ on TikTok and Instagram if you make this recipe! I’d love to see your creations.

Enjoy your indulgent tiramisu pancakes!

Tiramisu Pancakes

Hunar Baig
Imagine all the rich and indulgent flavours of a classic tiramisu combined with a perfectly fluffy stack of pancakes. Complete with a bold coffee syrup and a homemade mascarpone cream topping, this breakfast is pure decadence.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast, Brunch, Dessert
Cuisine Italian
Servings 4 – 5 servings

Equipment

  • Large bowl
  • Whisk
  • Pancake or Non-stick pan

Ingredients
  

Pancake Ingredients

  • 240 g flour
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 3 tsp baking powder
  • 2 eggs
  • 250 ml buttermilk (or 240ml milk and 10ml of vinegar or lemon juice)
  • 2 tbsp oil (any flavourless oil will work)
  • 1/2 tsp vanilla extract

Coffee Syrup Ingredients

  • 2 tsp instant coffee (in 100ml of hot water) or 2 shots of espresso
  • 2 tbsp maple syrup
  • 1 tbsp light brown sugar

Mascarpone Cream Ingredients

  • 125 g mascarpone cheese
  • 250 ml double cream / heavy cream
  • 60 g icing sugar
  • 1 tsp vanilla extract

Toppings

  • Cocoa Powder

Instructions
 

Step 1: Prepare the Pancake Batter

  • In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  • Create a well in the centre and add the eggs, buttermilk, oil, and vanilla extract.
  • Whisk until the batter is smooth and lump-free.
  • Let the batter rest for 10 minutes for softer, fluffier pancakes.

Step 2: Make the Coffee Syrup

  • In a small bowl or mug, mix the instant coffee, brown sugar, and maple syrup.
  • Add the hot water and stir until everything is fully dissolved.
  • Set aside to cool completely.

Step 3: Prepare the Mascarpone Cream

  • In a bowl, whisk together the mascarpone, icing sugar, and vanilla extract until smooth.
  • Add the double cream / heavy cream and whisk again until thick, fluffy, and fully combined.
  • Set aside.

Step 4: Cook the Pancakes

  • Heat a non-stick pancake or crepe pan over low-medium heat.
  • Pour ¼ cup of batter onto the pan and cook until small bubbles appear on the surface.
  • Flip and cook for another 1-2 minutes until golden brown.
  • Repeat with the remaining batter.

Step 5: Assemble the Tiramisu Pancakes

  • Brush or spoon the coffee syrup over each pancake.
  • Spread or pipe a layer of mascarpone cream on top.
  • Stack the pancakes, repeating the layers until you have a tall, delicious pancake stack.
  • Dust generously with cocoa powder for that authentic tiramisu finish, and enjoy!

Notes

  • Use a non-stick pan – This ensures even cooking and easy flipping.
  • Let the batter rest – Allowing the batter to sit for 10 minutes results in fluffier pancakes.
  • If you don’t have buttermilk – use can make buttermilk by mixing 1 cup of milk, 2 tbsp of lemon, lime juice or even vinegar,  let it sit for 10 minutes and you have homemade buttermilk
  • Cool the coffee syrup – If it’s too warm, it can make the pancakes soggy.
Keyword Pancakes, TIramisu, Tiramisu Pancakes
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BasicsBreakfastPancakes

Easy English Pancakes (Crepes)

by Hunar Baig
written by Hunar Baig

If you love soft, thin pancakes with crispy edges, then you’ve found the perfect recipe! These easy English pancakes are light, delicate, and beautifully crisp on the edges while remaining soft in the centre. Best served the classic way with a generous sprinkle of sugar and a squeeze of fresh lemon juice.

What Are Traditional English Pancakes?

English pancakes are typically made with flour, sugar, eggs, milk, and a little water, with no leavening agents. This gives them a thin texture, crispy edges, and a wonderfully soft, slightly chewy centre.

What Is the Difference Between Crepes and English Pancakes?

While both are thin and have those perfect lacy edges, English pancakes are slightly thicker, softer, and have a richer taste compared to French crepes, which are ultra-thin, crispier, and often sweeter. Both are incredibly versatile and delicious in their own way!

Ingredient Notes for English Pancakes

These simple ingredients come together to create the most delicious English pancakes:

  • Plain Flour – The perfect base for light, delicate pancakes.
  • Eggs – Bind the batter and add moisture.
  • Melted Butter – Adds richness and helps achieve crispy edges.
  • Caster Sugar – Sweetens the pancakes while maintaining their softness.
  • Milk – Thins out the batter for a smooth, pourable consistency.
  • Salt – Enhances and balances the flavors.
  • Vanilla Extract – Adds depth and a subtle vanilla aroma.

How to Make English Pancakes – Step by Step

Follow these simple steps to make perfect English pancakes every time:

  1. Prepare the Dry Ingredients: Sift the flour into a large mixing bowl, then stir in the salt and sugar.
  2. Add the Wet Ingredients: Create a well in the center of the dry ingredients. Crack in the eggs, pour in the milk, water, and vanilla extract, then whisk until the batter is smooth and lump-free.
  3. Incorporate the Butter: Stir in half of the melted, cooled butter and mix well. Let the batter rest for 10 minutes—this helps it thicken. It should be consistency of slightly thick single cream.
  4. Heat the Pan: Place a non-stick crepe or pancake pan over low heat.
  5. Cook the Pancakes: Use a tissue or brush to coat the pan with the remaining melted butter. Pour about half a ladle of batter into the pan, swirling it to cover the base evenly. Fill any gaps with extra batter if needed.
  6. Flip and Finish Cooking: Cook for 30-60 seconds until the edges start to lift and turn golden. Flip using a palette knife or thin spatula, then cook for another 30-60 seconds until fully cooked and golden brown.
  7. Serve & Enjoy: Repeat with the remaining batter. Serve warm with caster sugar and a squeeze of fresh lemon juice. Enjoy!

The Best Toppings for English Pancakes

If you’re looking for topping inspiration beyond the classic sugar and lemon, here are some delicious options:

  • Nutella
  • Biscoff
  • Fresh berries
  • Chopped nuts
  • Golden syrup
  • Chocolate sauce
  • Greek yogurt & honey
  • Sliced bananas
  • Whipped cream
  • Peanut butter
  • Ice cream, etc.

Tips and Tricks for Perfect English Pancakes

  • Use a non-stick crepe or pancake pan – This makes flipping easier and ensures even cooking.
  • Let the batter rest for 10 minutes – This helps the pancakes become softer and slightly thicker.
  • Tag @aceofspoons_ on TikTok and Instagram – If you make this recipe, share your results!

These easy English pancakes are a must-try! Whether you go for the classic sugar and lemon or experiment with fun toppings, they’re guaranteed to be a hit. Happy flipping! 🥞✨

Easy English Pancakes (Crepes)

Hunar Baig
These easy English pancakes are light, delicate, and beautifully crisp on the edges while remaining soft in the center. Best served the classic way with a generous sprinkle of sugar and a squeeze of fresh lemon juice.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Breakfast, Brunch
Cuisine British
Servings 4 – 6 servings

Equipment

  • Large bowl
  • Whisk
  • Non-stick pan / Pancake pan

Ingredients
  

  • 120 g plain flour
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 2 eggs
  • 200 ml whole milk
  • 50 ml water
  • 1 tsp vanilla extract
  • 30 g melted butter

Instructions
 

  • Sift the flour into a large mixing bowl, then stir in the salt and sugar.
  • Create a well in the centre of the dry ingredients. Crack in the eggs, pour in the milk, water, and vanilla extract, then whisk until the batter is smooth and lump-free.
  • Stir in half of the melted, cooled butter and mix well. Let the batter rest for 10 minutes—this helps it thicken. It should be consistency of slightly thick single cream.
  • Place a non-stick crepe or pancake pan over low heat.
  • Use a tissue or brush to coat the pan with remaining melted butter. Pour about half a ladle of batter into the pan, swirling it to cover the base evenly. Fill any gaps with extra batter if needed.
  • Cook for 30-60 seconds until the edges start to lift and turn golden. Flip using a palette knife or thin spatula, then cook for another 30-60 seconds until fully cooked and golden brown.
  • Repeat with the remaining batter. Serve warm with caster sugar and a squeeze of fresh lemon juice. Enjoy!

Notes

  • Use a non-stick crepe or pancake pan – This makes flipping easier and ensures even cooking.
  • Let the batter rest for 10 minutes – This helps the pancakes become softer and slightly thicker.
Tag @aceofspoons_ on TikTok and Instagram – If you make this recipe, share your results! 🥞✨
Keyword American Buttermilk Pancakes, Crepes, Easy Pancake Recipe, English Pancakes, Pancakes
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BasicsBreakfast

Best American Buttermilk Pancakes

by Hunar Baig
written by Hunar Baig

Best American Buttermilk Pancakes

These american buttermilk pancakes are stacked tall, fluffy, soft, and super easy to make! With the help of baking powder for leavening instead of whipping egg whites, these pancakes come together quickly—ready in less than an hour! I was inspired to make these from that scene in Matilda where she makes pancakes which, at this point, is a core memory for me.

What is the difference between buttermilk pancakes and regular pancakes?

Buttermilk pancakes are taller and lighter, plus the acid in the buttermilk breaks down the glutens making the pancakes more tender and soft. Regular pancakes normally call for regular milk, making thinner pancakes that aren’t as tender.

What does buttermilk do to pancakes?

Buttermilk is the secret to the softest fluffiest pancakes! The acid in the buttermilk reacts with the baking powder to add height and lightness and the buttermilk also breaks down the glutens in the flour making the pancakes softer and more tender. The result is a tall and light pancake that is moist and pillowy!

Ingredient Notes – American Buttermilk Pancakes

Here are the ingredients that come together to make these pancakes so delicious:

Buttermilk – Essential for height and tenderness.

Eggs – Help bind the pancakes together while adding moisture.

Melted Butter – Adds moisture, richness, and softens the pancakes.

Caster Sugar – Sweetens the pancakes and helps maintain their softness.

Plain Flour – The perfect base for tender, fluffy pancakes.

Baking Powder – Provides lightness and lift, so there’s no need to whip egg whites.

Salt – Balances and enhances all the flavors.

Vanilla Extract – Adds depth and that signature vanilla aroma.

How to make American Buttermilk Pancakes  – step by step

Making American buttermilk pancakes is so easy—just follow these steps:

  1. Prep the Dry Ingredients: Sift together flour, salt, and baking powder in a large bowl. Then, stir in the sugar.
  2. Add the Wet Ingredients: Create a well in the center of the dry ingredients. Crack the eggs into the well and pour in the cooled melted butter and buttermilk. Whisk everything together until smooth, ensuring there are no large lumps or clumps. Let the batter rest for 10 minutes to thicken.
  3. Heat the Pan: Place a non-stick pan or pancake pan on a low heat.
  4. Cook the Pancakes: Pour about 1/3 cup of batter per pancake into the pan. When bubbles start to form on the surface and most have popped, flip the pancake. Cook for an additional 1-2 minutes on the other side until golden brown.
  5. Serve & Enjoy: Continue cooking the remaining batter, yielding around 8 large pancakes or 12 smaller ones. Serve with butter and your favorite syrup. Enjoy!

The best toppings for American Buttermilk Pancakes:

These are a couple of options if you’re bored of the classic butter and maple syrup, here are some of my favourites:

  • Chocolate chips
  • Fresh Berries
  • Chopped nuts
  • Golden syrup (instead of maple syrup)
  • Chocolate sauce
  • Greek yogurt & runny honey
  • Fresh bananas
  • Nutella
  • Whipped cream
  • Peanut butter
  • Ice cream 

The 3 BEST ways to customise these fluffy American Buttermilk Pancakes: 

1. Add in a couple handfuls of chocolate chips into the batter before cooking and you’ll have delicious chocolate chip pancakes

2. To make these into zesty lemon pancakes rub the zest of one lemon into the sugar before mixing into the flour. Once the pancakes are done cooking, top with butter and lemon or regular syrup.

3. Coat ½ cup of frozen blueberries in 1 tbsp of sugar, let it sit for 10 minutes and then fold the berries into the batter before cooking and you’ll have fluffy and flavourful blueberry pancakes! 

How to make your own buttermilk

If you don’t have buttermilk to hand, this simple trick is a life saver!

Basically you add 2 tbsp of any acid into milk and let it sit at room temp for 10 minutes and voila you have fresh buttermilk, ready to cook with.

You will need:

  • 1 cup of milk
  • 2 tbsp of either, lemon juice, lime juice or white vinegar

Mix these together and allow it to sit for 10 minutes and your buttermilk is ready! The buttermilk will look slightly curdled, but don’t worry that is how it’s supposed to look.

Tips and Tricks – Best American Buttermilk Pancakes

  • Use a non stick crepe or pancake pan –  this will give you best results and make sure the outside of the pancake is really soft
  • Let the batter sit for 10 minutes – this makes the pancakes even softer and thicker
  • If you don’t have buttermilk – use can make buttermilk by mixing 1 cup of milk, 2 tbsp of lemon, lime juice or even vinegar,  let it sit for 10 minutes and you have homemade buttermilk
  • The recipe video is on my TikTok and IG – please tag @aceofspoons if you make this recipe

Best American Buttermilk Pancakes

Hunar Baig
These American buttermilk pancakes are stacked tall, fluffy, soft, and super easy to make! With the help of baking powder for leavening instead of whipping egg whites, these pancakes come together quickly—ready in less than an hour!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Brunch
Cuisine American
Servings 8 – 12 pancakes

Equipment

  • Large bowl
  • Whisk
  • Pancake pan (or any non stick pan)

Ingredients
  

  • 300 g plain flour
  • 6 tsp baking powder
  • 4 tbsp white sugar
  • 1/4 tsp salt
  • 3 eggs
  • 1 tsp vanilla
  • 250 ml buttermilk
  • 50 g melted and cooled butter

Instructions
 

  • Sift together flour, salt, and baking powder in a large bowl. Then, stir in the sugar.
  • Create a well in the center of the dry ingredients. Crack the eggs into the well and pour in the cooled melted butter and buttermilk. Whisk everything together until smooth, ensuring there are no large lumps or clumps. Let the batter rest for 10 minutes to thicken.
  • Place a non-stick pan or pancake pan on a low heat.
  • Pour about 1/3 cup of batter per pancake into the pan. When bubbles start to form on the surface and most have popped, flip the pancake. Cook for an additional 1-2 minutes on the other side until golden brown.
  • Continue cooking the remaining batter, yielding around 8 large pancakes or 12 smaller ones. Serve with butter and your favorite syrup. Enjoy!

Notes

  • Use a non stick crepe or pancake pan –  this will give you best results and make sure the outside of the pancake is really soft
  • Let the batter sit for 10 minutes – this makes the pancakes even softer and thicker
  • If you don’t have buttermilk – use can make buttermilk by mixing 1 cup of milk, 2 tbsp of lemon, lime juice or even vinegar,  let it sit for 10 minutes and you have homemade buttermilk
  • The recipe video is on my TikTok and IG – please tag @aceofspoons  if you make this recipe
Keyword American Buttermilk Pancakes, American Pancakes, Buttermilk Pancakes
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