Susan Knaap

I’m Susan – food lover from the best little country in the world – New Zealand. I’m an ‘accidental’ cook who fell into it, hook, line and sinker when I turned the big 5-0. Not exactly sure why it happened; perhaps some previously defunct piece of DNA came good. Anyhow, I’m making up for lost time and spending countless hours in the kitchen cooking up a storm. Desserts are my Archilles heel, followed closely by good old-fashioned baking – it’s good for the soul; not so much for the waistline!

Coconut Rhubarb Tart

A little sweet and a little tart, this coconut rhubarb tart is the perfect combination of flavors and soft and crunchy textures.

Chocolate and Salted Caramel Buttercream Cake

Introducing – Chocolate & Salted Caramel Layer Cake – undoubtedly the most decadent cake you can possibly make. With its layers of moist, dark chocolate sponge, thick salted caramel filling and lashings of lighter-than-air salted caramel Swiss meringue buttercream, it’s a hedonist’s fantasy.

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White Chocolate Semifreddo with Cherries

Similar to gelato, but without the churning, this cool dessert is sure sweet, but tart cherries bring the perfect touch to round it out. Adapted from New Zealand’s Food magazine.

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Amaretti and Mascarpone Cups

Amaretti and mascarpone makes a light and airy dessert with sweet decadence. The crunch of the amaretti pairs perfectly with the soft texture of the cheese.

Dutch Apple Fritters

Traditional dutch apple fritters are perfect for an afternoon snack or a way to end dinner on a refreshing but sweet note.

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Peanut Milk Chocolates

Easily make rich milk chocolate candies with crunchy peanuts without having to temper your chocolate. Read on for the trick.

Banoffee Chocolate Tarts

This little number is undeniably rich and sweet, but man is it worth it. The filling is even touched with a hint of rum, if desired.

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How to Make Moravian Kolaches

Learn how to make the soft, pillowy kolache pastries make of flaky bread with a custard filling, a plum jam glaze and a crunchy streusel topping.

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