

We are the ONLY freshly handmade chocolate whiskey balls shop in Singapore and more!

​LIMITED EDITION CHOCOLATE WHISKEY & RUM BALLS BOX
American Whiskey and Rum Balls coated with almonds and pistachios or
traditional sugar.
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Yes, indulge yourself with these decadent
truffle-like balls flavored with chocolate and rum. The flavor and kick of alcohol are retained strongly.
At Lloyds, our homemade American recipe calls for almonds and pistachios.
These little chocolatey spheres of heaven...
Perfect for the holidays!

Our Pies & Whiskey Balls are Freshly Handmade Daily
We have travelled to all corners of North America and are dedicated to bringing YOU their best Pies and Desserts. ​
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2. Johnny Cash's Pineapple Pie
3. Old Fashioned Southern Sweet Potato Pie
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We believe that YOU should enjoy HONEST, FRESH, and HIGH QUALITY desserts and are committed not to use any food colorings/dyes and preservatives.
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Some desserts are made with a shot of alcohol but that's your choice.

GOOD OLE' PUMPKIN PIE
A good ole' fashioned American Homemade Pumpkin Pie is all season. It doesn't just have to be Fall season dessert.
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At Lloyds, we use traditional home pumpkin pie recipes. Warm spiced pumpkin custard and flaky crust...
With or without Bourbon, that will be your choice.
Sweet, creamy, all-embracing and pleasing to your palate. Served with a good fluff of whipped cream.
A Perfect Dessert Pie for any Occasion.
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Pumpkins offer plenty of nutrients, including vitamin A, protein, fiber, Vitamin C, and potassium.
Yes, we consider pumpkin pie a much healthier dessert!
Oh... Nom Noms!

Pumpkin Pie Origins
The name pumpkin originated from the Greek word for large melon: “pepon.”
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1621 –
Early American settlers of the Plymouth Colony in southern New England (1620-1692), may have made pumpkin pies, of sorts, without crusts. They stewed pumpkins or filled a hollowed out pumpkin shell with milk, honey and spices, and then baked it in hot ashes. The Native Americans brought pumpkins as gifts to the first settlers, and taught them the many uses for pumpkin.
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1670s –
By the 1670s, recipes for “pumpion pie” began to appear in English cookbooks. The pumpkin pie recipes started to sound more familiar, including spices such as cinnamon, nutmeg and cloves. Often the recipes added apples, raisins or currants to the filling.
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1796 –
By the early 18th century pumpkin pie had earned a place at the table, as Thanksgiving became an important New England regional holiday. Amelia Simmons’ pioneering 1796 “American Cookery” contained a pair of pumpkin pie recipes, one of which similar to today’s custard version
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2010 –
The world’s largest pumpkin pie was made on Sept. 25, 2010, in New Bremen, Ohio, at the New Bremen Pumpkinfest. The final pie weighed 3,699 pounds and measured 20 feet in diameter. That’s quite a feat of pumpkin pie baking!
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Source: Tippin and History.com
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WHISKEY IN A BALL
American Whiskey and Rum Balls in Belgium chocolate coated with Almonds, Pistachios or Cocoa powder.
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Yes, indulge yourself with these decadent
truffle-like chocolate balls. The flavor and kick of booze are retained strongly.
At Lloyds, our homemade American recipe calls for almonds and pistachios.
These little chocolatey boozy spheres of heaven...
Perfect for the any gathering or gifts.

Whiskey Ball Origins
A whiskey ball is a Southern American delicacy invented by Ruth Hanly Booe of Rebecca Ruth Candy in 1938. Kentucky’s most famous candy in its original version is a melt-in-your-mouth combination of pecans, bourbon (a type of whiskey) and chocolate.
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Whiskey balls come in many different shapes, sizes, and flavors, but are usually bite-sized confections
incorporating bourbon and dark chocolate as the main ingredients. In Rebecca Ruth's recipe, the center piece of the whiskey ball is a creamy candy dough that is infused with whiskey and other secret ingredients. Whiskey-infused may be described as having more of a subtle kick.
The most common variation for home cooked recipes is regional to the southern United States and incorporates crushed cookies, corn syrup, chopped pecans, and bourbon into a mixture that is formed into balls and coated in powdered sugar to prevent the evaporation of the alcohol.
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Source: Wiki and Louisville
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The Naughty Brookie
Cookie met Brownie and got down and hot!
Another handmade treat where the sweet fluffy brownie meets crusty cookie to give your taste buds a dance you will never forget.
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Rich, dark chocolatey ooze, all-embracing, and pleasing to your palate. A perfect treat paired with vanilla ice cream or a glass of milk in.

The Brookie Child Origins
Cookies + Brownies = Brookies
The concept of a brookie has probably been around for ages hidden away in family recipes until 2014 when brookies really gain national status in America.
Jovon English, the owner of Los Angeles-based Milk + Brookies, presented Brookies to the investor pitch show Shark Tank in October 2015. Whilst the Sharks didn’t bite, her business did get a bump from the national appearance.
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Around the same time, two popular pizza chains were hopping on the brookie bandwagon - Domino's and Papa John's.
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In September 2015, Domino’s unveiled the Marble Cookie Brownie, a nine-square cookie/brownie hybrid. In 2016, Papa John’s brookie featured the cookie underneath the brownie and served like a pie.
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Source: Medium

Miss Blondie Ate Apples
Meet Mr. Brownies' older sister Ms. Blondie, who enjoys apples just as much as Snow White.​
With this handmade treat, we take the vanilla version of a brownie, throw in the crispness of an apple and voilà .. an apple blondie brushed with maple syrup is born.
It is like eating a handheld apple pie. ​
The apples, along with adding a touch of sweetness, have many benefits. They are packed full of nutrients, help in weight loss, lower the risk of diabetes, good for your heart, good for digestion, can help fight cancer, and fight asthma.

Apple Blondies Origins
Like brownies, blondies originated in the U.S. We’re just not absolutely certain of their creator. As bar cookies evolved in the late 19th century, molasses was a popular sweetener. Molasses bars were a popular treat. The first person publish a recipe for the brownies we know today was Fanny Farmer, in the 1896 edition of The Boston Cooking-School Cookbook (the history of brownies). But that recipe contained no chocolate; it was essentially what we today call a Blondie.
According to Food Timeline, blonde brownies predate the chocolate version by about 10 years. Around 1896, a molasses-flavored bar cookie (no chocolate, cocoa or chocolate chips) called a brownie appeared. The name celebrated the elfin characters called Brownies, created by Palmer Cox and featured in popular books, stories, cartoons and verses of the time (the Eastman Kodak Brownie camera was also named after these elves).
According to another source, in the 1906 edition of her cookbook, Farmer published an updated version of her cookbook that included a blondie recipe and a brownie recipe, both called brownies. Alas, we’ve only been able to get our hands on the 1896 version, reprinted and available on Amazon (link above), so we can’t do our own fact-checking. After the later introduction and popularity of chocolate brownies, the molasses brownies became known as blonde brownies. Subsequently, some bakers started to substitute brown sugar for the molasses, providing a butterscotch taste and a new name, butterscotch brownies. Also according to Food Timeline, the name “Blondie” surfaces in the 1980s. It was not named for Dagwood Bumstead’s wife. Although we grew up in the food wonderland that is New York City, we don’t recall seeing a blondie or a butterscotch brownie until the mid 1970s or early 1980s. Then, some time around then, an artisan bakery whose name, alas, we can’t remember (and is no longer in business) began selling packaged blondies, brownies, chocolate chip cookies and other baked beauties in small grocery stores and delis. The line was superior to anything else being sold—and we believe that they introduced New York to blondies on a commercial scale.
Read more at: https://blog.thenibble.com/2019/01/22/food-holiday-national-blondie-day/

Johnny Cash's Pineapple Pie
Lloyds' homemade Pineapple Rum Pie has its origins from Johnny Cash mom's traditional recipe.
A sweet and tangy pineapple filling baked in flaky
crust. A scent of sweet tropical warmth! We added a shot of Rum to boost up the full flavors. This palate
pleaser focuses more on adult tastes.
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As we use fresh Crystal Pineapples, the natural fruit sweetness enhances the richness and flavor
(read: minimal sugar used in our pineapple pie)

Mrs. Cash's Pineapple Pie Origins
Johnny Cash is an American icon. Not only have his hit songs like “Walk The Line” and “Folsom Prison Blues” continued to shape music and culture, his persona in itself is iconic. Believe it or not, Johnny Cash has also been iconic in food - his mother's delicious pineapple pie. According to a post made online several years ago, the wife of Johnny Cash’s cousin was the lucky recipient of a cookbook full of Johnny’s mother’s recipes. The book was called Favorite Recipes from Mama Cash’s Kitchen.
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Pineapple comes with a myriad of health benefits including aiding in digestion, fighting off colds, and having anti-inflammatory properties. Yet another healthier dessert option!
Source: Jstor

Mr. Green Pistachio
Feeling a bit nutty, our American Pistachio pie will satisfy your cravings. Calling on all Pistachio lovers, our pie is addictive and super rich in flavor.
At Lloyds, we retain the natural taste and color of the pistachios by using a special no-bake recipe.
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Pistachio nuts are not only tasty and fun to eat, but also highly nutritious. They have a rich amount of vitamin B6, calcium, and protein and contain high levels of unsaturated fatty acids and potassium.
The Evolution of Pistachio Pie
The evidence of pistachio intake can be traced back 300,000 years. Nowadays, they’re very popular in many dishes, including ice cream and desserts. The modern Pistachio Pie started off as a “Cream” which was a popular 18th century dessert, similar to a custard or flummery.
In nearly every 18th century cookbook, there are at least a few recipes for different flavors of cream. The pistachio-flavored version comes from the cookbook of John Farley, who was the head cook at the London Tavern, a popular tavern and meeting place during the 18th and 19th centuries. As the recipe has evolved, variations have arisen with different ingredients on whether to bake it or not and the type of crust that is used.
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Source: History in the Making & Healthline


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If you are looking to switch things up this year, then come try another old fashioned American Homemade Pie: The Sweet Potato Pie. At Lloyds, we handmake our pie using traditional sweet potato pie recipes. A choice of Orange or Purple Sweet Potato custard and flaky crust... Add in Bourbon or Rum, for a more adult flavor. Sweet, creamy, all-embracing and pleasing to your palate. Served with a good fluff of whipped cream. A Perfect New Year's Eve Dessert Pie after dinner. Sweet Potatoes are highly nutritious, providing a great source of fiber, vitamins, and minerals. Promote gut health. May have cancer-fighting properties. Support healthy vision. May enhance brain function. May support your immune system.Yes, another pie that can be seen as a healthier dessert!​

As with many other things in this country’s culinary history, it turns out that slavery was at the core of sweet potato’s introduction.
After its arrival to North America and Europe via the transatlantic slave trade, the sweet potato thrived in the Southern states due to the plant’s predisposition for growing in warmer climates.
According to food historian Adrian Miller, the trail begins in Peru, where sweet potatoes originated. As early as the 16th century, Spanish traders shipped sweet potatoes from the Americas across the Atlantic Ocean on two different routes, one headed to West Africa and the other to Western Europe. West African cooks first experimented with sweet potatoes as a possible substitute for the other root crops (cassava, plantain and yams) that they used to make a typical meal of some sort of starch served with a savory sauce, soup or stew typically made with fish and vegetables. One particular specialty was fufu, in which a root is boiled, mashed or pounded and shaped into balls. For those who have made sweet potato pie, it doesn’t seem to be much of a leap to add eggs, milk, sugar and spices to make a dessert out of a savory mash.
But West African cooks probably never tried, for two reasons. First, the sweet spud was a complete dud to the West African palate. They didn’t like the sweet potato’s taste, disparagingly called it “the white man’s yam” and focused primarily on eating the leaves. Second, even if they liked sweet potatoes, West Africans would not naturally think of cooking them for “dessert.” Western Europeans were used to putting sweet fruits as well as savory vegetables in their baked goods and were astounded by this newfound crop. Britons, in particular, are recorded in cookbooks such as The Art of Cookery Made Plain and Easy putting sweet potatoes and pumpkins (among other delectable vegetables) into tarts, pastries, and puddings as early as 1747. So unlike West Africans, Western Europeans gave the sweet potato a sensational reception. It quickly earned a reputation as an aphrodisiac, got a shout-out in Shakespeare’s play “The Merry Wives of Windsor” (“Let the sky rain potatoes”) and started showing up on England’s royal tables. Henry VIII’s voracious appetite for sweet potato tarts, the pie’s close cousin, immediately conferred an elite status on sweet potatoes as a dessert. Imagine if someone had painted the king eating a sweet potato tart with an ecstatic expression on his face. I’m convinced that would have gone viral.
History is silent on whether or not Henry VIII specifically requested sweet potatoes to fill that pastry; but if he did, his royal cook probably took the same approach as his West African counterparts by substituting sweet potatoes, the new root, into old recipes that utilized other roots. The only difference was that Western Europe had a dessert tradition, and roots and other vegetables were just as likely as fruit to be featured in savory and sweet pie recipes. There’s no existing recipe for Henry VIII’s sweet potato tart, but a high-profile English cookbook published a couple of centuries after his reign suggests an answer. Hannah Glasse’s “The Art of Cookery Made Plain and Easy,” published in 1747, was wildly popular with housewives in Britain and its colonies. In it, root vegetable “puddings” were made by boiling and grating, mashing or slicing the vegetable, then adding butter, eggs, milk and sugar before baking it in an open-faced pie shell. Sweet potatoes weren’t the only thing that got the treatment: Irish potatoes, parsnips, pumpkins and squashes were used interchangeably in the recipes.
Wealthy American colonial kitchens eagerly adopted the latest culinary trends out of England, and the Big Houses at plantations in the antebellum South were no exception. Flip through the pages of the iconic southern cookbooks used in those elite kitchens – “The Virginia Housewife,” “The Kentucky Housewife” and “The Carolina Housewife” — and you will find strikingly similar recipes for pumpkin pie, sweet potato pie and squash pie existing side by side in the dessert sections. Using that sweet potato bounty, making the desserts in the Big House was often tasked to enslaved African American cooks, and it was through their expertise that sweet potato pie enters black culture.
Despite what was happening in the Big House, sweet potato pie took longer to catch on in the plantation’s slave cabins. In the antebellum South, dessert was not a regular part of a meal pattern that primarily consisted of boiled vegetables, corn bread and buttermilk. During the week, if there was a dessert, it would be a piece of corn bread with some molasses poured on top or some fruit. In addition, slave cabins rarely had the cooking equipment or appliances necessary to adequately bake a pie. The first sweet potato dessert in the slave cabin was a whole sweet potato roasted in the embers of a dying fire. Because of the glassy look that the outside would get from the caramelization of the vegetable’s natural sugars, they were described as being “candied.” Only with the advent of improved and affordable stoves and increased access to processed ingredients such as white flour and sugar could African American cooks transition from roasting sweet potatoes to making cakes, cobblers and pies. Such composed desserts became a part of the special-occasion menu for weekends and holidays.
After Emancipation, sweet potato pies were the South’s preferred pie, as well as an African American favorite. As millions of African Americans left the South for different parts of the country, they took their love of sweet potato pies with them, resulting in a national profile for a perpetually regional dessert.
Washington Post

Pear and Red Wine Tart Pie
A poached pear in red wine tart. What have your taste buds been missing?
​Indulge your sweet tooth in this elegant and decadent desert. It has a great balance of sweet, spicy, and fruity flavors. The deep red color turns into a beautiful centerpiece dessert too.


Starting with the Booze
Poached pears in wine (or Poire à la Beaujolais) is a classic French dessert that originated in the wine-growing territories of Burgundy and Lyon. The French used it as a way to consume fruits that were not ripening to their liking on the tree; this way the fruit would not go to waste. By combining peeled pears with wine and a bouquet of spices, the people of the region were able to maximize their harvest while creating a dish that highlights the fruit's natural sweetness.
Poaching, which at its essence simply involves simmering food in a liquid until it's cooked, also happens to be an excellent way to use unripe fruit. This poached pears recipe offers a warming dessert option for a cold winter night or an elegant brunch dish for a family get-together.

Mulled Plum Pie
Spice up your plums with the delectable flavors of red wine mixed with spices and baked to perfection.​
The taste of wine can bring out the sweetness of the plum. Add in the spices and be transported to new places with old traditions.​


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Apricot and Almond Tart Pie
You like almonds, I like apricots. Why not combine these two amazing fruit and nut to create something for everyone.​ Indulge in both your nutty and fruity sides in a combo that provides sweetness plus a boost of energy.​


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Zucchini Bread/Cake
Enjoy a sweet treat anytime of the day with our homemade Zucchini bread/cake.​
Start off your day and have it for breakfast topped with butter or jam. For the afternoon, this Zucchini bread/cake can be accompanied with fruit or chocolate. An after dinner dessert will wind your day down - drizzled the cake with whatever that is delectable.​


There and Back Again
‘Zucchini’ originated from the Italian word ‘zucca,’ meaning squash. Several theories propose that this vegetable may have come from Mexico thousands of years before arriving in Italy, specifically from 7000 to 5500 B.C. Although zucchini has been around for millennia, it remains the main ingredient in most Mexican cuisines.
As the story goes, Italian immigrants brought zucchini back to North America in the 1920s where native Americans enjoyed it for its ability to be eaten raw.
To make zucchini loaf, bread batter is put into bread pans and then baked in the oven. There is an abundance of zucchini bread recipes such as chocolate chip zucchini bread, cinnamon zucchini bread, and lemon zucchini bread. It can be served in slices spread with jam, butter, or peanut butter. The primary ingredient in zucchini bread is zucchinis, but you can add several other ingredients like orange zest or dried cranberries. Any good chef will agree that zucchini bread is a great recipe for beginner cooks because it is relatively easy to make.
Zucchini is classified as a ‘quick bread’ and although there aren’t any recipes for zucchini bread, the first quick bread methods can be found in Amelia Simmons’ 1796 publication called “American Cookbook,” which was actually the first American cookbook to be published.