So there’s this program called Foodie Pen pals. Basically it’s like the pen pals we had in school, the only different and fun part is you don’t just share notes/letters you also share food stuffs. Exciting.
Cici of foodie in the desert stumbled on the blog with the original idea and thought it would be awesome if we’d try such a thing in Kenya. After all the legal nitty gritties we started the Kenya edition. She got the details of interested people and paired us up.
Anyway, so Millie emails me and asks for my info and she tells me that the package will arrive on Monday 26th at 5:30. She lives in Thika, so she sent the package via Chania bus courier services.
After work, I head to town, the Chania bus offices are at Tusker, some building on the 1st floor. After looking for the stairs for like 5 minutes I finally locate and go up. The place looked strange, I even whispered a prayer. I locate the offices,l give my ID and viola I’m given a package. It felt heavy. 🙂 I immediately call Millie and thank her for the package.
On my way home with hubby, I can’t help but wonder what’s in the package. I decided to open it, For those who know me, you must know I love opening gifts. You should have seen me after my wedding. I opened those wedding gifts like crazy.
The smile on my face after seeing what was inside was a sure sign that I loved everything.
After getting home, we opened one can of the pineapples. Excitement!! Very delicious!
Due to my excitement, I forgot to take a photo of the goodies whilst in the packaging but here is the paper bag in which they came in,
I can’t wait to use the apricot jam. As for the raisins, you’ll get to see them in one of my baked goods.
Thanks Millie for the package.
I can’t wait for next month’s pairing.
In case you are interested in joining the foodie pen pal programme you can visit here.
Recently I have become the designated baker of cakes for a few functions. I thank God. So far I’ve baked cakes for a bridal shower and around 3 birthdays and thanks to some whipping cream and strawberries I’ve been able to pull the whole look together. Now the thing with my cakes is that I have only been making chocolate banana cakes. So recently my friend Nzilani asked for a carrot cake, new challenge? Why not.
I had only eaten a carrot cake once before and it’s my brother who had baked it. I decided to first bake one and see how it turns out before I can make for one dear Nzilani. After a few searches on google I felt confident enough to embark on this new baking adventure. Whoop! Whoop!
2 cups all purpose flour
1 cup sugar
1 tbsp ground cinnamon
1 tbsp ground nutmeg
1 tbsp baking soda
2/3 cup vegetable oil
1 tbsp vanilla essence
3 cups finely grated carrots
2/3 crushed pineapple (juice drained)
1/2 cup sultanas/ raisins
As usual start by pre heating your oven at 350º F
Then grease and lightly dust your baking tin. I also put some piece of parchment paper.
This cake is pretty simple to make, the only tasking part being the part you grate the carrots and crush the pineapples.
Start by putting the flour,sugar,cinnamon,nutmeg and baking soda in a mixing bowl.
Mix all the dry ingredients then add the vegetable oil.
Add the eggs and vanilla essence next.
The finely grated carrots.
I bet you can buy a can of crushed pineapple from the supermarket but if you wanna be frugal like me, just get around 2 pineapple slices, chop them finely then crush whilst passing through a strainer. Set aside the juice for a relaxing drink after the rigorous baking.
Anyway back to the cake, before that, I wanna thank hubby, he did the grating of the carrots and crushing of the pineapples all the while acting as the photographer. Thanks hun.
After mixing in the wet ingredients i.e oil and eggs into the dry ingredient mixture the batter will look a bit thick. You will be tempted to add some water but do what I did and resist the urge, I’ll tell you the reason later.
Finally add in the carrots, sultanas and pineapples.
After mixing them in I realised that the batter become light, must be the moisture from the carrots and the pineapples. So need to add any more water.
Pour the batter onto your prepared baking tin.
Bake for about 35 minutes or until a toothpick inserted in the centre comes out clean.
Moist and tasty. I was very proud of the results. I’m definitely trying this again and again. Next I think I’ll make carrot cupcakes.
I’m yet to bake one for Nzilani since currently she’s not into sugar.
My friend Kui asked me if I knew how to prepare drop scones, at first I told her no but after researching I realised one just uses the basic pancake batter. The difference is in the size. You use a spoon to drop the batter into the pan and voila drop scones.
During my research, I landed on a you tube video that even had serving suggestions. The chef made some caremelised pineapples to serve with the drop scones. I just had to try out the recipe. So on our way home I tell hubby that we’ll have pancakes for dinner and surprise surprise he is ok with it. Well before you go to think I was going to make pancakes without a back up plan you are mistaken. I knew I had some leftover food in the fridge so in case he wasn’t full I’d re heat that.
For the drop scones, I used my basic pancake recipe:
1 1/2 cups all purpose
2 tablespoons sugar
1 tablespoon baking powder
1 tablespoon vanilla essence
zest of one lemon
1 cup water (The batter should be a bit thick)
Oil for frying
In a bowl combine the flour, sugar and baking powder. Then add in the eggs.
Add the vanilla essence, lemon zest and the water.
So now, heat your skillet and prepare to cook the drop scones.
Using a tablespoon, scoop the batter and drop/pour over the heated oil in the skillet.
For the caramelised pineapples you’ll need:
11/2 tablespoons sugar
A pinch of cinnamon
1 cup pineapples chunks
In a pan over low heat, caramelize the sugar.
So don’t do what I did and burn the caramel, the pineapples will have a sort of burned taste like mine did :-(.
Sprinkle some cinnamon over the caramel and add the pineapples.
Stir the pineapples to ensure all are coated with the caramel.
Everything is set. Plate the drop scones add the pineapples and drizzle some of the caramel over the pancakes. We also drizzled them with some honey.
Dinner is served 🙂
So, I take the dinner to hubby and again I mention that there’s food in the fridge in case he feels he won’t be satisfied.
Great thing, he didn’t ask for the food. He loved the meal. Yippee!!
This was the second time I was making this cake and since the first time was a huge success I didn’t think this time would be any different. Boy was I wrong.
Honestly, I had debated on whether I should post this seeing that it didn’t come out as expected. All in all I decided to (que sera sera), I’m no professional chef so once in a while I’m allowed to burn the food, over salt it, add the wrong spice catch the drift I’m human.
Anyway back to the cake, just as the name suggests you put pineapple slices on the baking tin then the cake batter, then when the cake is done you turn it upside down and the pineapple slices are on top… sounds simple?
2 cups all purpose flour
1 cup sugar
4 tbsp sugar for sprinkling
1 cup margarine/butter
1 tbsp baking powder
1/4 teaspoon salt
1 tbsp vanilla extract/essence
Zest of one lemon
3 ripe bananas preferably mashed
A handful of cake mix (sultanas & raisins)
A handful of chocolate chips
1/2 pineapple sliced horizontally
Pre heat the oven at 350 degrees.
Grease your baking tin with some margarine/butter then sprinkle the sugar. Line it with the sliced pineapples.
In a mixing bowl cream your sugar and margarine till light and fluffy.
Add the eggs and vanilla essence mixture. Mix after every egg addition.
Add the bananas, I forgot to mash mine before hand so I did extra mixing to ensure they were incorporated. *working the biceps 🙂 * #iLie
In a separate bowl mix the dry ingredients.
Fold in the flour mixture into the mixing bowl.
Be careful not to over mix, you just want them to be incorporated, then add the batter to the tin lined with the pineapple slices.
Bake it for 30 minutes or until a toothpick inserted in the centre comes out clean.
The big flop:
I baked it longer and the pineapples sorta burned well not sorta they really burned 😦
So I just removed all the burnt pineapples threw them away and left the top of the cake to be the top of the cake no flipping over was done. And that is how you right a wrong 🙂
I served the cake to some guests who had come over and dare I say it was a huge hit *does the moonwalk*
If I could it all over again:
Well,we all know what I’d do differently.
Apologies, I forgot to take the photos of the end result sans the burnt pineapples. I guess I was a bit disappointed.