Top 12 Desserts to Serve this Easter

desserts galore

We are all getting into the Easter mood which is just a few days from now. Of all the food to be served, I thought it would be great to highlight desserts we’ve made throughout the years. I hope you get to make some for your loved ones.

  1. Tea Masala Mango-Pear Pie
  2. Charcoal Stove Baked Chocolate Bundt Donut with Mulberries
  3. Red Plum Jam Mini Pies
  4. Sweet Potato Sandwich Cookies
  5. Chocolate Glazed Cassava Balls
  6. Avocado Yoghurt Parfait
  7. Pan-Fried Cookies
  8. Banana Pancakes
  9. Ebwanga: A Local Delicacy
  10. Banana Ice-cream Parfait
  11. Coconut Cinammon Sour Cream Three Layer Cake With  Fresh Mango Syrup
  12. Tea Masala Sweet Potato Rolls

Hope you have a wonderful holiday and weekend.

🙂 Sophie


Valentine’s DIY: Heart shaped Tea Bag Tags



Valentines day is  four days away!  It is a special season, to celebrate our loved ones. Though I believe we should be able to proclaim our love to our loved ones every single day. We do not require a special day to do so. Nonetheless, red is everywhere and a ton of events, sales, and what not. So in this season of love, I have this absolutely simple do it yourself project  that takes less than five minutes from start to finish. its one way to add a  little something special to your tea bags and a twist to your morning routine…err…tea. Below is a step by step tutorial on how to make these. Hope you have fun doing this. The best part is that you can personalise them to what you prefer.


What you will need:

Tea bags

Red Paper

Soft cardboard/card paper

Glue stick






Draw a  heart shape on the card paper. Cut the shape out. Fold the red paper four times. Using a pencil, trace the heart shape onto the red paper. Cut out the shapes. Each teabag will need two red hearts. Glue the white side of the two hearts( the part you intend to stick the string on). Place the string in the middle and press them together. Easy!

If you have time on your hands, you can make a whole boxes and  then send them out as gifts. Be creative.








Tea Masala Sweet Potato Rolls

There is a certain joy in baking I have discovered. Watching the chemistry that unfolds right before your eyes is amazing. Charcoal stove baking is even more adventurous and exciting. Using your instincts to regulate the temperature of the  make shift oven. Some creations fail miserably and some come out far better that you expect. I cannot say I am a charcoal stove baking expert yet but I have made these rolls on more than one occasion. Each moment, they did not disappoint. This recipe is inspired by the sweet potato cookies I made a few weeks ago. I cannot even begin to describe how wonderful they are. Tea masala adds a spicy kick to the rolls. Serve these with tea and you will not want to get out of that warm comfortable place especially with this weather.


What  you will need: 


4 C. Baking flour

¼ C +2 Tbsp. Sugar

1 Tsp. Tea masala

1 C. Milk (warm enough for the yeast to rise)

¼ C. Oil

2 Eggs

2 ½ Tsp. Active dry yeast

A pinch of salt


1 ½ C. Sweet Potatoes (boiled and drained)

¼ C. Milk

¼ C. Sugar

2 Tbsp. Tea masala

½ Tsp. Cinnamon




Stir sugar in the milk. Add yeast and set aside for 5 minutes. Sift the flour in a bowl. Add the 2 tablespoons of sugar, salt and tea masala and mix well.  In a separate bowl, whisk eggs and oil till it becomes thick. Once the yeast has become frothy, pour the egg-oil mixture in the yeasted milk and stir well.  Pour the mixture in the flour and mix using a fork.  Knead with your hands till dough is formed. Cover the bowl and set aside in a warm place for  40 minutes.


In a bowl, mash the sweet potatoes with a fork. Add the milk, sugar, tea masala and cinnamon and mix well.

Once the forty minutes are up and the dough has doubled in size,  punch it and knead it some more for thirty seconds. Roll out the dough to about ½ an inch in thickness. Add the sweet potato filling and distribute it evenly. Roll the dough and cut  the rolls about an inch in width.  Arrange the rolls in a greased pan in two layers. Set aside and let the rolls rise for another 20 minutes.

While the rolls are rising, light a charcoal stove. Get two large aluminium pans (They have to be large enough for the cake/bread pan to fit in). Put ash in one pan (about two inches of ash). Put the pan with ash on the stove and cover that pan with the second pan. This is the ‘preheat’ moment. After  the rolls have risen for 20 minutes, put them in the oven. And bake for 45 minutes. To evenly regulate the temperature, add charcoal on top of the top pan after 25 minutes of baking.

I hope you get to try baking these rolls because amazing is an understatement.





Disclaimer: This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by  Lauren from Sweet and Southern Lifestyle with the theme Holiday Baking