Am I the only one freezing?

I love the cold weather. I love being in warm hoodies and socks 24hrs a day as thats extra comfy and let’s be honest, no one looks bad in a baggy hoodie!!

The weather here has gone in extremes, we went through a couple of days with extreme heat then one afternoon its started raining and it’s yet to stop. The hardest bit for me is the cold. No matter how much you bundle up at night, I seem to be constantly freezing. Either I’m unwell, or the weather I just wasn’t mentally prepared for the cold weather.


So to warm up the house, what’s better than baking a batch of cupcakes. Your house will smell fantastic, the kitchen will be warm, and no one is unhappy eating a cupcake!

My favourite thing about this recipe is how well the strawberry filling blends with the chocolate cupcakes! It’s a match made in heaven!


For the cupcakes

  • 125g Margarine/butter
  • 1/2 cup granulated white sugar
  • 2 eggs
  • 1 cup all purpose Flour
  • 1/4 cup Pradip Cocoa powder
  • 3/4 teaspoon Pradip Baking powder
  • 1/4 teaspoon Pradip Bicarbonate Soda
  • 1/2 cup buttermilk(mala)

For the filling

  • 180g Strawberries
  • 10g caster sugar
  • 1 tablespoon water
  • 1/4 teaspoon Pradip strawberry essence
  • 1 tablespoon Pradip Cornflour.


Pre-heat your oven to 180 degrees Celsius. Add your cupcake liners to the cupcake tray

In one bowl, sift together the cocoa, bicarbonate, baking powder, coffee, and all purpose flour. (refer to this for the importance of sifting them together). It is really important to sift the cocoa because it has loads of lumps in it and they harden in the oven.

In a second bowl, soften your butter or margarine with your mixer or spatula. Add the sugars and mix until well incorporated.

Add your eggs one at a time to the butter mixture, until incorporated.

Slowly add your flour mix and buttermilk into the butter and eggs mix. This should be done alternating so as to incorporate air into the batter and make your cupcakes lighter as opposed to dense. Starting and ending with flour.

Once everything is well incorporated, pour the batter into your prepared cupcake liners – I use an ice-cream scoop – and


bake for 20minutes or until a toothpick comes out clean.


Watch me do it here

For the Filling

Put the strawberries, the sugar and the water in a pan and let them come to a boil on low heat. Stir consistently to avoid the puree sticking to the pan and burning. When the strawberries have softened and the liquid has almost doubled, remove from heat. Add cornflour and stir well to avoid lumping. If the pure is too thick for you liking, add a tablespoon of water. Set aside to cool.


When the cupcakes are ready and cooled, cut a little hole in the middle then add some strawberry filling. Garnish with whipped cream and chocolate covered strawberries.





Enjoying this?

Follow our social media




Contact: +254 725 745 988



Buttermilk Donuts

The year is 2013, it’s a Sunday, I’m on my way to meet a couple of friends in town, life’s good, no traffic. But I AM HUNGRY. I know we’ll be walking around town for a while, and to be honest I am not about to roam around the CBD starving.


So immediately I get off the jav, my first instinct is to get into the first shop that’s open and grab a cold coke, and maybe a samosa. The bakery I walk into didn’t have samosas and the only kind of pastry they had was donuts. So I get myself three. The kind lady heats the donuts up for me and I find me a bench to enjoy my meal.

To be 100% honest, I really hate food that tastes like other food. These particular donuts tasted like samosas. They’d probably been deep-fried in the same oil but I was too hungry to care one bit. But lo & behold, the donuts were stale.


I mean despite the donut being warm and all, it was really hard and tasted tooo bland. I tried to finish the first one but i couldn’t and I was feeling guilty to throw the rest away, so when I gave one of my friends, he just bit into it and asked me why I am giving him spoilt pastries. We laughed about it but I knew I had to get home and learn how to make better donuts cause life’s too short for bad pastries.

So here we are.


Why buttermilk and not regular milk?

Buttermilk (maziwa mala), in my opinion, gives the dough a softer and lighter finish and the dough is somewhat more airy.

I wanted a light pastry (although I only ate one), and there’s nothing better than an airy donut that will leave you licking your fingers!!



  • 2 cups all purpose flour (plus extra for kneading and rolling)
  • 1 cup Pradip Corn Starch
  • 1/4 cup Granulated White Sugar (add or reduce to your liking)
  • 10 grams Yeast
  • 2 eggs
  • 1 cup warm buttermilk
  • 1/3 cup vegetable oil.
  • 1 teaspoon Pradip Vanilla Essence

For the Glaze (Optional)

  • 50 grams White/Dark Chocolate
  • 8 tablespoons icing sugar
  • Water
  • 2 tablespoons margarine
  • Sprinkles


IMG_1662 2.JPG

In a bowl, sift together the corn flour and the all purpose flour to remove any lumps.

Add the yeast, followed by the sugar, then stir, to incorporate them together.

Add the Pradip Vanilla Essence, then the oil and the eggs, and mix in to combine.

Once combined, add the warm buttermilk – The buttermilk should just be warm enough that you can dip your finger and not get burnt. If its too cold, there will be no reaction and the dough will not rise. If it’s too hot, the yeast will be killed immediately and thus be unable to react. the eggs may also start cooking especially if they were not well mixed in.

Combine everything with a wooden spoon and mix in until it forms a dough. if its sticky while you knead, add a little all purpose flour and continue kneading until the dough no longer sticks to your hands or to the counter top.

Grease a clean bowl and place the dough, cover the bowl with either a towel or cling film. Let the dough rise for 20 to 30 minutes (or more if necessary!).

For a visual tutorial, here’s the step by step video on our channel.

When the dough is ready, punch the center of the dough. It helps release the air that is in the dough.

Featuring Cynthia’s hands

Dust your surface with flour and roll the donut dough to your desired thickness.


Using a donut cutter, cut into shape and then deep fry the donuts until golden.


If you’re going to glaze the donuts:


Make the Glaze

In a double boiler, melt the chocolate and the margarine together.

In a second bowl, sift the icing sugar and add water, a little at a time, until the mix is thick and a little runny.

Add the icing sugar to the melted chocolate and dip the doughnuts. If adding sprinkles, sprinkle on to the glazed doughnut immediately as it dries quickly.





Enjoying this?

Follow our social media




Contact: +254 725 745 988


For my Favs

The weekend is almost upon us, and what better way to start your weekend than to have brunch?

In my humble opinion, it’s not brunch or a buffet breakfast if there’s no eggs, pancakes and banana bread. I AM A BANANA BREAD JUNKIE. I am salivating right now and can literally smell banana bread baking just with the thought that i may possibly have it this weekend. (or maybe I should just bake one later tonight?)


My absolute favourite thing about banana bread is just how easy it is to make. Literally in under 8 minutes, you’ll have popped it into the oven!!

So here we go…


  • 6 ripe bananas
  • 3/4 cup white sugar
  • 4 eggs
  • 2/3 cup Vegetable oil
  • 3 Cups all purpose flour
  • 2 teaspoon Pradip Vanilla essence
  • 2 tablespoon Vinegar
  • 1 teaspoon salt
  • 2 teaspoons Pradip Bicarbonate Soda
  • 100-200g blueberries (or more if desired)



Pre-heat your oven to 180 degrees Celsius

Grease and dust two 400g loaf pans

Slice then mash your bananas with a fork or a potato masher.

Add the vegetable oil and whisk

Add the eggs and whisk thoroughly

Add the vinegar and continue mixing.

Add the vanilla essence.

Add the salt, then the bicarbonate, whisking after each addition.

Add the sugar and whisk thoroughly.

Stir the  flour into the mix, adding a little at a time. Add more flour and mix until everything is well incorporated.


Add desired amount of blueberries and whisk gently.

Pour the batter into your prepared bread tin and bake for 30 – 40 minutes, or until knife test shows it’s ready.



If you would like a visual tutorial, click here

Thank you for reading this.



Enjoying this?

Follow our social media




Contact: +254 725 745 988


Breakfast in Bed

I just want to feel loved by you, by you
I just want to be loved by you, by you

-Feel by Anuka

Happy Valentine’s Day!!

Though technically it’s not until tomorrow, but does that mean we can’t start showing extra love a little early? There’s genuinely nothing wrong with that.

If anything, we should also be ready to make them even after tomorrow because we love those we are with right?!

These pancakes are the perfect way to surprise the love for breakfast in bed. They are simple to make and require no skill or time to prepare.

So here we go…



  • 2 eggs
  • 2 &1/4 cups buttermilk
  • 1/3 cup vegetable oil
  • 2 cups all purpose flour
  • 2 tablespoons Pradip Cocoa Powder
  • 1/2 cup Pradip corn starch/flour
  • 1 & 1/2 teaspoons Pradip baking powder
  • 1/2 cups white sugar
  • 1/2 teaspoon Pradip 4R
  • 1 teaspoon Pradip Vanilla – optional



Put 2 cups all purpose flour in a large bowl. Add the corn flour and the cocoa powder, then whisk to mix well together.

Add the sugar, baking powder and powder food colour (4R), while whisking so as to blend everything together.

Add the eggs and stir. Then add the oil and finally add the buttermilk, a little at a time, to get the desired consistency. If you’re adding vanilla essence, this would be the perfect time to do so.

Keep whisking until the mixture is smooth and has no lumps in it.

Heat up your pan and put about a tablespoon of oil, swirling the pan to grease it all over.

Remove the oil.

Pour about quarter a cup of the batter onto the pan and spread it a little to make an even circle. Let it heat up for about 1 or 2 minutes before flipping it. It should be nice and bubbly. Once you flip it, let it cook for about a minute and remove from the pan. (Poke the pancake a bit to make sure it cooked through)

Enjoy the pancakes warm.


The Pradip 4R food colour and the cocoa powder combination in the pancakes give these a wonderful chocolatey taste and it’s vibrant colour. I would recommend using them together to get the right velvety colour, texture and flavour.

Full video tutorial can be found here! Like, share, subscribe.


Ps: If you’re strapped for time, pour the ingredients in a blender and mix everything up. Should be ready to cook in 2 minutes.



Enjoying this?

Follow our social media




Contact: +254 725 745 988


Little Treats for the Season of Love

“Five Hundred Twenty-Five Thousand Six Hundred Minutes
Five Hundred Twenty-Five Thousand Moments so dear
Five Hundred Twenty-Five Thousand Six Hundred Minutes

How Do You Measure – Measure A Year?
In Daylights – In Sunsets
In Midnights – In Cups Of Coffee
In Inches – In Miles
In Laughter – In Strife……

….how about love?”

Seasons of Love-Rent

Ever just wanted to wake up in the morning and someone made you something sweet and delicious.

Well, these mini cakes could just be what you need. They are quite easy to make and best of all, THEY ARE RED VELVET.

It’s the season of love and if you have no one to share these with, that’s quite alright, you can eat them by yourself because we don’t judge here and self love is the best kind of love. It is also mandatory. So let’s indulge.


I know there’s just a bit too many Pradip products in this recipe. But trust me, they are far to good to skip on, plus quite cost friendly. So hit them up for the products and let’s get baking.


Ingredients (makes 1.5kg/9-10 inch cake or 36cupcakes)

  • 375g margarine
  • 1&1/2 cup granulated white sugar
  • 6 eggs
  • 1&1/2 cup buttermilk
  • 1&1/2 tablespoon Pradip Vanilla essence
  • 3 cups all-purpose flour
  • 1/4 plus 1/8 cup Pradip Corn Flour
  • 1/4 plus 1/8  cup Pradip Cocoa Powder
  • 3/4 teaspoon bicarbonate soda
  • 2&1/4 teaspoon Pradip baking Powder
  • 3/4 teaspoon Pradip Powder Red food colour


Preheat your oven at 180 degrees Celsius

Grease and line your baking tray

In one bowl, sift together the baking powder, red food colour, bicarbonate, cocoa powder, corn flour and all-purpose flour. (refer to this for the importance of sifting them together).

In a second bowl, soften your margarine with your mixer or spatula. Add the sugar and mix until well incorporated.

Add your eggs one at a time to the margarine mixture, until incorporated.

Add the Vanilla Essence.

Slowly add your flour mix and buttermilk into the margarine and eggs mix. This should be done alternating so as to incorporate air into the batter and make your cake lighter as opposed to dense. Starting and ending with flour.

Once everything is well incorporated, pour the batter into your prepared baking tray and back for 30-40 minutes

Let the cake cool for at least 3hrs then refrigerate it for a bit.

Remove the cake from the fridge and let grab a cutter, and make the cake layers.

Fill each layer with cream while stacking them up. Ensure to add a skewer to the mini cakes, especially if they are above two layers as they may be prone to falling.

Garnish and decorate as desired.

Enjoy the mini cakes with your loved one(s) or with the one you love most (yourself).


Have a look at the video for visual tutorial on how to get this done smoothly. Don’t forget to like and subscribe on our channel.

Side Note:

I.Love.Musicals. Like grease, rent, singing in the rain, sound of music, Small town girl…. Name it. If there’s music, I will watch.

So if you haven’t watched Rent, then please get on it.

These lovely toppers were made by the wonderful Sanket. Check out his Page and grab as many as you can.


Contact: +254 725 745 988

Spongy Pina Colada

We can go to the tropics, Sip {Eat} pina coladas….


Happy New Year!!

It’s been forever. I know, and I am genuinely sorry. I got overwhelmed with work and pushed the next post to next week, which turned into next month and with the blink of an eye we were already in 2018. I am sorry.

2017 was a little overwhelming. With many ups and downs. But with it, came many lessons. I got to interact with more clients, brides and students in the span of 12 months than I had ever imagined I ever would. I was grateful to meet each and everyone of them (you) especially those who had nothing but kind words and lessons for me.

Hopefully, this year will be greater and I will remember to post more consistently.

To kick us off, lets enjoy this summer weather with a very moist Pina Colada cake.


I’m using the Pradip range of products (as usual) because they have never failed me and I can assure you the flavours are so rich, you’ll be dreaming of them. Check out their page for more on the varieties they have and to contact them: @ Pradip

Ingredients – makes an 8 inch cake (1 kg)

For the cake:

  • 7 eggs
  • 1 cup granulated sugar
  • 1 cup all purpose flour
  • 1/2 teaspoon Pradip coconut Essence
  • 1/2 teaspoon Pradip pineapple Essence
  • 1 teaspoon Pradip baking powder

For the syrup

  • Juice from canned pineapples
  • Coconut flavoured liqour

For filling and decoration

  • Diced Pineapples
  • Pradip Desiccated Coconut
  • 2 cups chilled whipping cream



Pre-heat your oven to 180 degrees Celsius.

Grease and line your baking tin(s) with grease proof paper.

In one bowl, sift together the baking powder and flour. (refer to this for the importance of sifting them together).

In a second bowl, measure your sugar.

In a separate bowl, separate the egg whites from the yolk. Pour the egg whites into a large bowl and the yolks into a smaller container. (Watch the video on our channel for clear instructions, – Don’t forget to subscribe)

Whisk the egg whites until fluffy, and stiff peaks form. Use a metallic spoon to test if ready by scooping the egg whites and turning the spoon upside down, if the eggs don’t fall, it’s ready. Do not stop whisking while testing.

Add the yolks and continue to whisk thoroughly.

Add the sugar and whisk thoroughly.

Add the pineapple and coconut essence.

Add the flour mixture a little at a time using the folding in method. This ensures that a lot of air is incorporated into the cake batter, while also not deflating the fluffy egg whites.

Pour into the prepared baking tin(s) and bake for 40 minutes – if using one tin, if using 2 tins, bake for 25-30 minutes – or until knife test is clean.


Once ready set it aside to cool for at least 1hr before decorating.


Whisk the whipping cream into stiff peaks. (I use non dairy cream. If using dairy cream, be careful not to over mix as this will lead to curdling of the cream).

Mix pineapple juice and coconut liqour in a bowl to be used for moistening the cakes.

Cut the cake into two (or three) layers – if baked in one tin – and moisten each layer with the juice until the cakes are well moistened (not soggy).


Decorate the cake as desired, using the diced pineapples and desiccated coconut as a filling and for garnish.


Lemon Raspberry Tarts


It’s been a minute. A long unwarranted minute. Feels more like a decade since I was last on my blog and it kinda sucks. Work, school and life just caught up with me and with the blink of an eye, close to two months had passed without me being in the kitchen to create. I’ve gotten enough emails and DM’s asking if I could share certain recipes and I’ll try post them all as soon as I possibly can, but I sure will post.


One lovely reader and instagram follower asked for desserts and sweets recipes that she can try out during the Ramadan season. She wants a recipe that’s simple enough to follow, yet amazing for the entire family. And these raspberry tarts are nothing short of fantastic.


While in baking school, we were taught how to make tarts and surprising enough, I only make them once or twice a year, as it never crosses my mind to do them. The tart recipe is from my lovely instructor at


To make the filling, I’ll be using plain non dairy whipped cream and topping it with full raspberries to brighten the tarts. Feel free to top and garnish your tarts with anything so as to make them much more different and lovely.


For the tarts

  • 150g margarine
  • ½ cups sugar
  • 2 cups plain flour
  • 1/2 teaspoon Pradip lemon flavour
  • 1 egg white

For the Filling

  • Whipping Cream

To Garnish

  • Raspberries
  • Mint Sprigs


In a saucepan on low heat, melt the margarine and sugar until well combined. The mix will look a little gritty but not to worry. Add the lemon flavour.

Set aside for a minute or so to cool down and then add sifted flour to it. Mix well and then add the egg white to bind and form into a dough.  Shape the dough into a ball and wrap it in cling film and set it in the fridge for 30 minutes.


Depending on the size of tarts, grease a cupcake tray and set aside.


Take the dough from the fridge and dust your surface with flour, then roll the dough thinly. Cut into desired size and gently place into cupcake holes (if you’re too fast they might break!!)


Poke the tarts with a fork and let them sit in the fridge for 15 minutes before baking. Poking the tarts allows for the steam to escape as the tarts bake. It will also ensure the tarts do not rise and become shallow.


Preheat your oven at 180 degrees Celsius while the tarts are chilling. Take the tarts out of the fridge and bake for 18 minutes. Any longer and they become biscuits. Let them cool before decorating. IMG_0535

Once the tarts are cool, fill them with whipped cream and garnish with raspberries and a sprig of mint.




Ps: The tart dough can be frozen for up to a month and just enough taken out of the fridge to use for the day. Ensure to defrost overnight before attempting to roll.



The first time I met Rose and Allen, I knew this was going to be an interesting journey. Rose and I had only spoken via WhatsApp and she knew what she wanted from the get go.

When they came for the tasting, I knew Rose looked familiar, and so did her mum, but I couldn’t for the life in me figure out from where. It wasn’t until Wawira’s wedding that I realized it was from high school, she was three years ahead of me though. The entire party she came with was so vibrant that it made my exhausted self happy. When they left, rose was kind enough to drop me feedback message that almost made me cry.

Her wedding was going to be my first semi naked wedding. And my second fresh cream wedding. It was an evening wedding so I wasn’t as petrified about the weather as I had been at Sharon’s wedding cause I was meant to set up by 5pm meaning the temps would be down.

Rose and Allen wanted to spoil all their guests with goodies, so they requested to have a cake for each table. That meant an extra 39 cakes were to be delivered, alongside the main cake and the three extra side cakes. My biggest concern at this point was refrigeration. Where was I going to store all the cakes plus the extra orders of taken. I also had the concern of how I would have to transport all those cakes being that I don’t have a car and my parents are usually unavailable on weekends. Luckily my uncle came to my rescue on the transport department.

The 39 table cakes

I started baking on Friday at 5am and was done by 9am – luckily my oven is massive. Told myself I would let the cakes cool completely and refrigerate for a bit before I could start icing and just when I got down to my first cake, KPLC decided that I don’t deserve to work. My fridge isn’t the most trustworthy when electricity goes as it’s mostly a display fridge and without electricity, it feels like it’s getting warmer instead of maintaining a cold temperature. So I didn’t want to risk having to redo all the cakes so I just sat and waited.

By 8pm, I was certain the electricity wasn’t coming back and I went to bed. I woke up at 11 pm to drink water and there was still no electricity. So I said a prayer and slept again hoping that I’d wake up to electricity. At 2am I woke up and the lights were back and I just sprung into action. I wasn’t about to risk not being done on time.

By 7:30 am, all the cakes were iced (go me) and ready for delivery so I just sat there waiting for my uncle.

Since there were too many cakes, I was quite terrified that thy won’t make it in one piece but they did and the set up took a shorter time than expected. I was quite humbled by the remarks everyone was giving about the work I’d done.

When the wedding was over, and the couple had their first dance, they took a moment of their time to thank me and other service providers for that. I have never been happier. Rose and Allen were the first couple to ever thank me at the wedding in front of all their guests. It was a beautiful and amazing experience.

The main cake was a Chocolate Orange cake

The side cakes were Fruit cake

The table cakes were Vanilla, Butterscotch, Lemon, Mocha, Chocolate Orange, Red Velvet, Pina Colada and Passion.

May their life be as enchanted as the amazing wedding they had.


Always & Forever

I’ve made a tonne of cakes in the 4 years I’ve been working and for an unknown reason, I always get down and snappy every time I do a wedding cake. I don’t know why this is.

Probably has something to do with the myth everyone has here that “your first wedding cake must fall”. In the 3 years I’ve done wedding cakes, this hasn’t happened. THANK GOD. Lord knows every piece of me will die in that instance.

So despite the fact that it’s never happened and I pray it never does, I still get very afraid on the day of delivery.
Told you this is turning out to be a year of firsts.

I have never in my career done a fresh cream wedding cake. I am extremely confident with fondant as typically I’ll be done by 8 pm on Friday and deliver the next day, albeit with great fear.

This wedding turned out to be both vegan and had whipped cream and it was also my first Sunday wedding.

The vegan recipes I use, call for vegetable oil and we know oil cakes turn out much softer as compared to butter/margarine cakes.

The temperatures whilst doing this wedding cake were over the top, reaching 30 degrees Celsius and that is enough to make this girl cry.

My initial idea was to obviously do a crumb coat and leave the cakes in the fridge over night then finish up at the wedding.

The closer it got to the wedding, the hotter it was 😭. So I got scared that I would in no way manage to ice the cakes at the venue with no fridge to chill my cream. I was also convinced in my head that I would take only 2 hours to finish doing the swirl pattern on all the cakes and still manage to deliver. WAS I WRONG!!

After speaking to a baker I knew who’d done an almost similar pattern, she advised me to finish the entire cake at night to ensure the cream dries and sets, and to deliver as close to the event as possible.

I was done with my crumb coat by 6pm so I decided to sit for a bit as I’ll be done in 2 hrs and in bed by 10. I got back to decorating at 8pm and was not done until 1:00am. It took an entire 5hrs to do such a simple design that I was happy I wasn’t doing to do it at the wedding.

See how gorgeous they are

By the time we were leaving the house to deliver, the temps were as high as 31 and I almost didn’t want to go. It turned out so wonderful and I will forever be grateful to Sharon and Ted for trusting me to do their cake. They knew I had never done a vegan wedding cake nor a fresh cream cake but they were kind enough to let me do it and the experience was beyond lovely.

Also the food was sooo good that I kept asking the maid of honour to let me carry the naan bread home. It was just wonderful.

The cakes had three flavours each. Orange, chocolate and vanilla. All vegan.

Rum & Raisin Cookies

As a kid, I wasn’t much of a chocolate lover. I had a soft spot for mint choc and that was as far as i would request for chocolate. Until one day my mum bought for us Old Jamaica chocolate bars. It was the beginning of a wonderful journey. I remember biting into the chocolate and it was filled with overly succulent raisins and the smell it had was just wonderful. I was a naive girl to know it was rum until my friend pointed it out.


For over a week I have just been considering having the chocolate bar but I don’t even check the candy section to know if the chocolate still exists (it been over 8 years since I last had it), and I wasn’t about to go round Nairobi in search of chocolate.


So I had a crazy idea to make rum and raisin cookies and that was the beginning of the most wonderful idea. When I posted the idea on my instagram, I had a few requests for the recipe and it took an extra three days to will myself to make them.


First things first, soak your raisins, sultanas, mixed peel etc, in rum for at least three hours. This allows the raisins to sort of bloom and absorb the rum making them moist. I always have presoaked fruits in my cabinet for  rainy day (like this one). From there the cookie making is simple, the cookies are moist and deliciously chewy you could hide them so as to avoid sharing (I almost did).



  1. 250 grams margarine
  2. 75 grams granulated sugar
  3. 25o grams all-purpose flour
  4. 1 and 1/2 teaspoons baking powder
  5. 1 tablespoon dark rum
  6. 250g presoaked raisins, sultanas and mixed peel.


Pre-heat your oven at 180 degrees Celsius

Grease a baking sheet and place grease proof/parchment paper on it.

In a bowl, soften the margarine and add the sugar to it, until pale and fluffy.


When the margarine and sugar are well mixed, add the flour, baking powder, rum  and the soaked raisins and mix until everything is well combined.



Scoop a tablespoon or less or more and roll it into a ball using the palms of your hand, place on the baking sheet. Do this with all the cookie dough. Should give 12-30 cookies depending on the preferred size.


Bake for 15-20 minutes. The edges of the cookies should be firm and the center soft to touch, while removing.


Set aside to cool as they firm up.


You can dip some in melted chocolate for an even better rum and raisin experience.