It’s not everyday I say this.




Because this insanely delicious recipe needs your FULL attention.


You’ve heard of slutty brownies – Oreo brownies – Creme egg brownies

But where oh where is the brownie ode to Kinder??

Kinder have given us every kind of joy imaginable. From the elegant bueno to the fun sized happy hippos, the creamy touch of bueno chocolate is like no other.

browhnyummAnd it’s about time we had a solid brownie recipe that would honour this gift to mankind.

These brownies are a 9.67/10.

That’s high.

Am I biased because I LOVE kinder?


Am I sorry about it?

Not at all.


Without further delay, here is my new recipe that absolutely BANGS


  • 100g Kinder bar chocolate (5 bars)
  • 2 eggs
  • 2 tablespoons of cocoa powder
  • 2 teaspoons of vanilla essence
  • 180g butter
  • 200g caster sugar
  • 100g plain flour
  • pinch of salt
  • 5 kinder bueno bars
  • Kinder chocolate of choice to decorate (I used kinder eggs, happy hippos and kinder bon bons for an easter theme!)


  • Line a deep baking tray with baking paper and preheat the oven to 160 degrees
  • Melt the kinder chocolate – you can use a microwave on short 20 second blasts but to avoid burning the chocolate, place it in a plastic bowl above hot water
  • Once melted, leave the melted chocolate to cool (not harden)
  • Mix butter and sugar with an electric mixer until pale and fluffy
  • Add the vanilla and eggs and beat
  • Pour in the chocolate when cool (if you pour it in while hot it will cook the eggs and you’ll get some weird breakfast brownie thing that no one wants #dontdoit)
  • Sieve in the flour and cocoa powder along with the pinch of salt
  • Fold in the flour until it is barely mixed in
  • Add half the mixture to the tray
  • Get the kinder buenos and smash them up while in packets (heart breaking I know, but trust me)
  • Lay the broken bars onto the brownie mix (so it’s like brownie – bueno – brownie)
  • Add the remaining brownie mixture on top
  • Put the tray in the oven for 20 minutes
  • After 20 minutes, add your decorating chocolate to the top then pop the tray back in the oven for another 10 to 15 minutes depending on how gooey you like them! (adding the decorating pieces once the brownie is already partially cooked stops them from burning)

Allow to cool before you cut and LIVE YOU BEST LIFE

I just

I just can’t.

Thank you kinder 🙂


I’d love to know your thoughts because I truly believe these are a game changer


Dr Saz


Easter Mini Egg Vanilla CupCakes

easter12okOoo it’s Easter! The celebration of God loving you so much that He sent His son to die for your sins so that you can have and awesome relationship with Him, perfect peace and joy and love and what better way to mark a really significant world changing event that with these delicious vanilla cupcakes?

I can’t tell if that’s sarcastic or not. I am honestly unsure what baking has to do with Easter, but hey – I love any chance to bake so I’LL TAKE IT.

These cupcakes are easy, light and fluffy and will put a smile on anyones face. Ready?

Let’s go!


(Makes 12)

  • 200g self raising flour
  • 200g butter
  • 200g caster sugar
  • pinch of salt
  • 3 eggs
  • 2 teaspoons vanilla essence
  • 2 tablespoons of Greek yoghurt


  • Mini Eggs
  • Ready made Vanilla Buttercream OR DIY
  • 1 teaspoon vanilla essence
  • 500g icing powder aka icing sugar aka confectioners sugar
  • 250g unsalted butter
  • 1 teaspoon milk



  • Beat the softened butter with an electric mixer until it’s white, light and fluffy
  • Add the sugar and repeat
  • Add the eggs, vanilla essence and 1 tablespoon of the flour and mix
  • Sieve in the rest of the flour and a pinch of salt and continue to mix
  • Divide the cake mix into 12 cupcake holders
  • Cook on 150 degrees for 20-25 minutes or until a tooth pic comes out clean
  • If you’re making your own buttercream you can do this while the cupcakes are in the oven! Beat the butter with and electric mixer until its suuuuuuuper white and fluffy. Add in the icing sugar (a tiny bit at a times to avoid a powder explosion/sugar coated kitchen.) Add the milk and vanilla and either pipe or spoon the delicious buttercream onto the cakes once they are cool!



I went for an ombre rose icing with a mini egg to top, but you can totally style these however you’d like! If you’d like to learn how I do the ombre icing then click HERE to watch my video tutorial (coming soon, editing videos takes a while sooory). I also used some edible glitter spray to make them really POP


Are you gonna make these?!

Don’t forget to tag me if you do – @DrSaraSienna! And Happy Easter!


Dr Saz

Banana & Apple Healthy Breakfast Muffins

Oh yes.


These banana and apple muffins are super easy, healthy, fun and most importantly delicious. A brag worthy rating of 8.84

I love to bake a large batch ( I double up on the recipe below) and pop them in the freezer. If I know I’ve got a busy day ahead, I’ll take some out to defrost the night before or microwave them in the morning for a hot delicious breakfast.



(makes 6)

  • 1 apple – diced
  • 1 banana – mashed
  • 1 teaspoon cinammon
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 1 table spoon sunflower oil (optional)
  • 3 table spoons of self raising flour
  • 3 tables spoons of oats
  • pinch of salt
  • 1/2 teaspoon of baking powder




  • Pre- heat your oven to 170 degrees and grease a muffin tray – or line up 6 muffin cases on a tray.
  • Put the diced apple and a teaspoon of cinnamon in a microwaveable bowl – stir so that the apples are covered in the cinnamon and add a dash of water
  • Heat the cinnamon covered apples in the microwave for 1 to two minutes until soft-ish. Set aside to cool
  • Mash the banana in a large bowl
  • Add in the eggs and mix em up
  • Fold in the sifted flour, along with the oats, salt, baking powder and vanilla essence
  • Fold in the cooled (ish) apple chunks
  • Put a couple tablespoons of mix in each muffin case and put the tray in the oven  for 10 to 15 minutes until the delicious muffins are golden brown and a toothpick comes out clean when poked in the middle of one.

Serve and enjoy!

Let me know what you think!



Hash Brown Waffles Recipe

Oh my goodness

1 food

Possibly the most perfect, deliciously indulgent brunch recipe I have ever made.

Ok – I literally just ate these so I may be slightly shook – but I’m gonna go ahead and rate these a SOLID 9.13 and that is no small feat!!!

6Get your mates, husband, side man, nan and your personal trainers cousin round for breakfast – because the world NEEDS to know this recipe.


  • 2 potato – shredded
  • 1 egg
  • 1/4 onion – finely cut
  • Parsley
  • Salt
  • 1 table spoon of coconut oil (softened)
  • Pepper
  • All purpose seasoning ( I use Aromat)
  • Couple spoonfuls of grated cheese
  • Soft cream cheese (highly rec) & Salad leaves to serve

5 food

3 foodMETHOD

  1. Grate the potatoes on the small holes side (?) of a grater
  2. Rinse them well – leave to sit in water for two minutes as you slice the onions4 food
  3. Drain the water from the shredded potatoes
  4. Mix in the egg, cheese, salt, pepper, coconut oil, seasoning parsley and onion
  5. Spritz your waffle maker with non stick cooking spray and heat it up
  6. Spoon mixture into waffle maker and cook until golden brown (around 10 minutes)
  7. Smother with cream cheese and sprinkle with leaves to serve

If you need a waffle maker click here for the one I love!!5


I love it.

food 2

Do you love it?

Please let me know if you try it!  It tastes SOOO much better than it looks in the pictures.





Cajun Chicken & Couscous – MEAL PREP RECIPE

Oh Hey friend!

This meal prep recipe is quick, easy, healthy and most importantly DELICIOUS!

You can eat it hot or cold which is a treat for those of us who often don’t have access to a microwave at work! Here’s what you need:


  • Chicken breast (cut into small to medium pieces)
  • Thyme
  • Cajun seasoning
  • Table spoon of oil
  • Cous Cous
  • Red and yellow peppers – sliced thinly
  • 3 tablespoons of pesto
  • Salt
  • Kale – washed and stalks removed


  • Season chicken with thyme, cajun, olive oil and a splash of water
  • Cook in the oven according to instructions (25 to 35 minutes)
  • Once cooked, pour the chicken and chicken stock  stock into a pot
  • Boil the kale in water with a pinch of salt for 8 minutes
  • Add pesto, cous cous and boiled water to the pot with the chicken
  • Season with salt and pepper
  • Place a lid on top of the pot and allow it to sit for 5 minutes
  • Once the cous cous is cooked, stir in the sliced peppers and kale
  • Divide into portions
  • Fridge/freeze for storage 🙂

You can see the VIDEO RECIPE here!

Truly loved this prep, so easy and convenient and truly delicious!


Let me know if you try it!


Dr Saz


Valentines Day Strawberry & Dark Chocolate No Bake Cheesecake

Oh Hey Lovers

cropHere’s a recipe that will guarantee you crush falls in love..with this cheesecake.

This no-bake cheesecake is fun, easy and relatively healthy (not that healthy but less unhealthy than the usual types of cheesecake recipes)

Whether you are all boo’d up this Valentines or single as a pringle (why do we say that? Pringles legit come in multipacks), this recipe will set your heart afire.


Let’s go



  • Handful of Strawberries
  • 3 squares of dark chocolate
  • 115g Icing sugar
  • 100g butter
  • 16 digestive biscuits
  • 600g Philadelphia lightest cream cheese
  • 284ml (1 tub) double light cream
  • 1 tablespoon of vanilla essence

chese 5


  1. Crush the digestives until they are super crummy (use a rolling pin)
  2. Melt the butter in the microwave then pour it in the biscuits
  3. Stir until all the crumbs are covered
  4. Grease and line a cake tin (I made 3 smaller cheesecakes). A removable bottom tin like mine will made serving much easier!
  5. Push the biscuit mix into the tin – flatten it with a teaspoon and pop it into the fridgechese7
  6. Mix the vanilla, icing powder and cream cheese until smooth, adding the cream last chese 2
  7. Add the mix into the tin, tap the tin on the surface to ensure no bubbles and an even spread
  8. Put the cheesecake in the fridge overnight (or freezer for 2 hours if you’re in aa rush like me)
  9. To serve, leave out of the fridge for 20 minutes,
  10. Blitz the strawberries and drizzle over the cake
  11. Microwave the dark chocolate and drizzle over too

Enjoy as you fall deeper and deeper in love… with this glorious cheesecake.

chese1Let me know if you try it!


Dr Saz

Healthy Breakfast Protein Waffles!

I LOVE waffles!


I’m a firm believer in making healthy eating enjoyable. You don’t have to give up your favourite foods to eat well and Lord knows I did not sign up for a life of regret and taste bud abuse. With a few clever tweaks, you can carry on eating your favourite meals that will have you smiling all the way to the gym. (Can’t guarantee smiles on the way back from gym depending on sesh)

These high protein vanilla breakfast waffles will have you wondering why I haven’t won a Nobel peace prize. The glorious combination of ingredients while maintaining a light and fluffy texture is truly ground breaking.

Of course, to make this you will need a waffle machine! I use this one! :



This waffle machine is THE BEST! Remove-able plates make it sooo easy cleaning! (As someone who has litteraly abandoned three waffle machines in the past due to too much maintenance effort, I can’t recommend this one enough. 5

Click here to buy!



Ingredients :

(Makes 8 waffles! That’s 4 breakfasts if you pop them in the freezer as a meal prep!)

  • 1 Cup Plain Flour
  • 1 Cup low fat greek yoghurt
  • 2 scoops (50g) vanilla whey protein powder
  • 3 eggs
  • 2 table spoons of honey
  • 2 table spoons of sunflower oil
  • 3 tablespoons of milk of choice ( I used semi-skimmed lactose free milk)
  • 1 teaspoon vanilla extract
  • 1 tablespoon of baking powder
  • Fry light spray
  • Optional – handful of frozen strawberries for compote
The smooth mix of greek yoghurt and protein powder! (Tastes great with granola too!)


  1. Mix the yoghurt and the protein powder until smooth
  2. Whisk the eggs loosely and add them to the protein yoghurt mix, along with the vanilla extract
  3. Sieve in the flour and baking powder
  4. Add in the honey, milk and sunflower oil (adjust amount of milk to preference)
  5. Heat up your waffle maker (light on the top goes red when hot)
  6. Sprits with some fry light spray
  7. Add in 1 ladle of mixture to each area (aim to cover the base! Make sure you push mix into the corners to stop your waffle looking deformed)
  8. Close BUT DO NOT LOCK the waffle maker! This allows the deliciously light and fluffy waffles to rise
  9. Heat until golden brown (4 to 7 minutes)


  • Microwave a handful of frozen strawberries for 1 minute
  • Mash them (sophisticated word for mash please?) with a fork
  • Pour on top of waffles for a deliciously sweet, sugar free compote



I give this recipe a Dr Saz rating of 9.17!!


Let me know if you try it 🙂

xoxo Dr Saz

Get the camera that I use here!