I don’t know about you guys, but if I had to choose two meals to live on it would be weekend breakfasts and daily dessert. I don’t know where it started, but for as long as I can remember I have loved any kind of sweet thing and when I met Trev and realised he was very much the same I knew I’d met my match. We always look forward to dessert the best, and often forgo entrees to make sure there room for something sweet after dinner.

Here is a little insight into some of the most delicious sweets we’ve sampled lately.

French Toast with poached pears, strawberries and whipped cream from Big Brekky in Petersham. Sadly they had hidden bacon underneath the pile -WHY?-(and which neither of us eat), but Wilfred enjoyed it immensely.

Strawberry and banana waffles from Shenkin in Erskineville.

Our fail safe at-home breakfast, pancakes with raspberries (I always keep a bag of frozen ones in the freezer), maple syrup and ice cream.

Last week when there were people in town for Trevs’ work we all went to Summit Restaurant and I ordered this amazing Toffee Apple dessert with 7 spice ice cream. It tasted a lot like Christmas! (sorry about the grainy photo, the restaurant was so dark!)

We visited Single Origin Roasters in Surry Hills on the way home from the vet the other day and having missed my chance at any kind of sweet breakfast, I was forced to order a chocolate fondant for lunch. Shame.

The other night we combined our forces and came up with this sort-of lemon cheesecake. Made with lemon curd from scratch, crushed arrowroot biscuits and vanilla cream cheese. Could possibly be the best one we’ve come up with yet.

I make these white chocolate and raspberry cupcakes a fair bit, because they require a minimal amount of ingredients and rarely come out wrong.

Another fail safe dessert I make often is this baked chocolate pot which is just an egg, a table spoon of flour, a couple of bits of dark chocolate or cocoa, a small spoonful of butter, a table spoon of sugar and some milk. Mix and throw it in two rammekins, add some raspberries (are you seeing a theme with the frozen raspberries? I swear they make everything good!) and bake for ten minutes on 200 degrees until the top is just cooked but the middle is still a bit runny. SO good.

And some nights when I’m REALLY lazy, I make a microwaved version of the above. Sounds bazaar, but its actually really good, and easy, and SO quick. Microwaved for 1.5 minutes and served with ice cream. Man, I’m hungry. Kx