Hey foodies, I’ve missed you. I know, I’ve been gone for long but great thing is I’m back and with new recipes to boot.
I have been meaning to share this recipe for a while now but I kept on postponing. I have made banana pancakes before but I used to blend the ingredients together to ensure the bananas were completely mashed. This one time, I was in a rush so I decided to just roughly mash the bananas and the result was genius. I had guests over and would you imagine they finished the pancakes even before the chocolate cake was over.
3 very ripe bananas
1 tsp vanilla essence
3 tbsp sugar
2 cups all purpose flour
1 tbsp baking powder
1/4 tsp nutmeg powder – optional but you don’t want to leave it out
3/4 cup milk/ water – I used water
Vegetable oil for frying
Start by mashing the bananas. In a bowl, using a fork mash the bananas.
After a few minutes of mashing;
One by one, beat in the eggs.
Then stir in the vanilla essence.
Add the sugar.
In another bowl mix the flour, baking powder and the nutmeg.
Add a third of the flour mixture into the banana and egg mixture then add half of the milk/ water and stir. Repeat this step then finish with the flour mixture.
Note:In case you find the batter a bit viscous, you can add more milk/water to achieve your desired consistency. Since, I was aiming for fluffy pancakes I didn’t add more water.
Now to the cooking, if you have a non stick pan use it, in case you don’t have one like me start by pre heating your pan. This will prevent the batter from sticking. Once the pan is heated add about a tablespoon of oil and let that heat. Then add the batter, as for the size it all depends of your ability to flip the pancakes over 🙂 .
Since the batter is thick, you can spoon it over to get drop scones or you can pour it out to get a pancake. I tried both methods.
Cook lightly on both sides, when bubbles appear on the top side the pancake is ready to be flipped. Keep a keen eye since pancakes tend to burn if not turned at the right time.
The flip side
And we are done!
Finally serve them up warm and drizzle over your favourite syrup. I just top them up with honey.
Extremely fluffy and the banana and nutmeg flavour, spot on. I dare you to try them.
These cookies are delicious. All lovers of snickers chocolate bars out there you gotta try these cookies and they even have peanut butter. I didn’t make the cookie dough though, oh I’ve just rhymed cool 🙂 . Anyway, my foodie pen pal Cici of foodie in the desert sent me the frozen cookie dough. I just sliced the dough and baked them. I made the cookies for Labour Day breakfast.
Here is her recipe:
1 cup all purpose flour
1/4 teaspoon baking soda
1/3 cup + 1 tablespoon unsalted butter
1/2 cup brown sugar
1/4 cup peanut butter (she used smooth)
1 teaspoon vanilla
2 * 56 g bars of snicker bars, chopped then frozen on a wide plate so they do not touch
1. Pre heat oven to 160°C
2. Sift flour, baking soda and salt in a bowl.
3. In a separate bowl, using a paddle attachment on an electric beater (you can used a wooden spoon also), cream peanut butter, butter and sugar on medium for about 3 minutes. Add in the egg and vanilla and slowly add the flour. Once the flour is well mixed and had reached dough consistency fold in the snickers using a wooden spoon.
4. Put the dough in the fridge for at least 30 minutes to harden the snickers again so they do not melt. You can also freeze the dough at this point for up to 6 weeks.
5. Scoop the dough using a tablespoon or your hand and roll into a ball, place on a cookie sheet and flatten with a spoon.
6. Bake for 12-15 minutes (12 minutes gives a chewy cookie, 15 minutes gives a harder cookie)
Since I had the dough, this is what I did.
After letting the dough thaw for a short while, I sliced it into 1 cm rings.
Line a baking tray with some parchment or grease proof paper. Lay out the rings.
Pop them in the oven and voila.
These cookies were very delicious. Hubby loved them.
If you like my page on facebook or follow me on twitter you must have seen my previous complaints about my black forest cake backfiring. It got so bad that I decided not to try again. I resulted in getting my brother to bake the cake then I do the frosting.
This past weekend we were having a bridal for a good friend of mine and I offered to bring a black forest cake. At first I had requested my brother to do the baking but on second thought I decided to ask him for his recipe. I needed to face my fears. I normally hate it when cakes back fire, though my friends think otherwise since they enjoy eating my backfired cakes, ha!
This recipe is a bit different from others that I have tried. The great thing is that it worked.
Before I go on, be warned this will be a very long post full of many photos so if you are yet to have lunch I suggest you eat first :-). Oh and another thing, making a black forest is a bit tedious, not the baking part but the layering and frosting so patience is key.
For the cake;
7 medium sized eggs
220 g all purpose flour – about 1 3/4 cups
23o g sugar – about 1 1/2 cups
160 g margarine – about 3/4 cup
5 tablespoons cocoa powder
1 teaspoon coffee
2.5 teaspoon of baking powder
2 teaspoon of vanilla essence
1 teaspoon of passion flavour essence – optional
For feeding the cake
2 tablespoons of icing sugar
4 tablespoons of water
Some juice – optional
For the frosting
Strawberries, washed, hulled and quartered
wooden skewer or toothpick
Start with baking the cake.
Pre heat the oven at 180°C. Grease the baking tins and line them with grease proof paper. I used 2 9 inch round tins since I wanted the cake to have four layers.
Baking this cake is pretty easy since you just dump in all the ingredients then using an electric mixer you combine the ingredients and the cake batter is ready.
Using the handy mixer…
Divide the batter between the two tins. Ensure they are more or less the same.
Bake for twenty minutes or until a toothpick inserted in the centre of the cake comes out clean. I said a prayer as I put the cakes in.
Excitement!!! I was jumping up and down. The cakes had not backfired. Thank you God.
Let the cakes cool for about ten minutes then remove them from the tins to cool further.
It’s advisable to let the cakes cool completely, this will come in handy when layering the cake. The crumbs won’t be as many.
I wrapped my cakes in clear cling film them I put then in the fridge.
Same day evening…
Layering and frosting.
Take one cake, I put mine on top of an overturned baking tin. This is to aid in layering the cake.
Start by leveling the cake.
Then slice the cake in half to form two almost equal layers.
Repeat the above steps for the second cake.
Now for the fun part.
To make the sugar water, combine the icing sugar, water and juice if using. I used some orange juice that I had in the fridge. For the extra kick I guess you can put a tablespoon of rum in the mixture instead of juice.
Place the bottom layer of the cake on a board, then using a wooden skewer or toothpick poke the surface of the cake.
Then drizzle about a tablespoon of the sugar water over the cake. This will feed the cake to ensure it continues to be moist and spongy.
Put a dollop of whipping cream on the surface of the bottom layer.
Spread it evenly on the surface of the cake.
Spread the strawberries. I had some leftover cherries so I threw them in.
Repeat the steps for all the layers.
After filling in all the layers, coat the entire cake with the whipping cream.
It doesn’t need to look perfect since you will pile on chocolate.
When it comes to putting the chocolate, you can be as creative as you want to be. You can choose to grate the chocolate and sprinkle it all over the cake. If you are in a hurry, like I was, you can cut the chocolate into chunks and stick around the cake. Don’t worry they won’t fall off, the whipping cream acts as the glue.
Decorate the top with smaller pieces of chocolate then make a border on the cake with whole strawberries that are slightly dipped in whipping cream.
To say my husband loves chapatis would be an understatement. I think he can even eat them daily.
So sometime last week, actually Wednesday, as we were on our way to visit my mum, we passed by those vibandas (road side kiosks) that make and sell chapatis and this is the conversation that ensued between hubby and I.
Hubby: I think I’ll learn how to make chapos
Me: (all perplexed) Why?
Hubby: Because at this rate, I’ll never get to eat them.
(It had been like 3 weeks since I last cooked them)
Me: Oh… (I burst out in laughter) I promise I’ll make them tomorrow.
Hubby: I won’t keep my hope highs
Me: When did I ever promise you something and I defaulted?
So after that interesting conversation and my promise, I had to cook chapatis, no matter what. Luckily that Thursday we arrived home early. Funny thing is that hubby had already forgotten that I had promised to make chapatis O-o.
2 cups all purpose flour
1/4 teaspoon ground cinnamon
3 tablespoons vegetable oil
1/3 cup warm water
Wide surfaced pan- preferably cast iron
Board/ Clean surface
First to make the chapati dough.
In a bowl, pour in all the dry ingredients.
Make a well in the flour then pour in the warm water.
Mix with a wooden spoon, till the flour gets combined.
Once the dough get a bit formed, start using your hands. If it’s too sticky add some little flour. Knead the dough, for about 5-10 minutes. Form it into a ball.
Lightly brush the dough with some oil, about a tablespoon then let it sit for a while. Mine rested for about 15 minutes. The oil on the surface with prevent it from drying/flaking while resting. I also go an extra mile and cover with a polythene bag.
Form the dough into almost fist sized round balls. Place on a well floured surface to avoid sticking.
Now we begin the real work Well if it were my mother preparing these, she’d just roll them out and cook, she’s a pro like that. I use the longer method, which she taught me. *Thanks mum*
First roll out the small ball of dough, apply about 1/2 teaspoon of oil. Then roll it up.
Repeat this process for all the small balls. It may seem a little time consuming but I guarantee it’s worth every second. This step will ensure that the chapatis have the beautiful layers as you eat. Next time, I’ll show you a time saving trick 🙂 *watch this space*
Now, we are ready to cook. Heat your skillet/cast iron pan. Don’t grease it.
Now take one ball, roll it out again. This time try and stick to the circular shape, no one likes rectagular chapatis. Also remember to lightly dust your surface/board with some light flour to keep it form sticking, also dust the rolling pin.
In the pan, place the raw chapati.
Rotate it to ensure it cooks evenly. It will sort of rise in some place, press to remove the air. Once one side is lightly browned, turn it.
Now, using a spoon, pour about 1/2 tablespoon of oil under the chapati, then rotate it. Once that side is cooked, turn and finish off the other side. Using the same spoon lightly press down the chapati and rotate.
Do the same for all the round balls. There is also another trick, though in my opinion it takes more or less the same time as this. I’ll share next time.
Voila, cinnamon chapatis.
Super soft. The layers were just perfect. Delicious.
Let’s just say, hubby was extremely happy.
We had guests over, the lovely Murigis and they loved them.
PS: I apologise for the poor picture quality, my camera is currently spoiled so I’m using my phone.