All posts by worldsss

Easy One Hour Dinner Rolls Recipe

1½ cups warm water
1 tablespoon yeast (I used rapid yeast)
2 tablespoons sugar
2 tablespoons butter, softened
1 teaspoon salt
4 cups all-purpose flour, 
more or less as needed (I used 3-3/4)3 tablespoons melted buttersea salt flakes, for sprinkling on top

Using your mixer bowl, dissolve the yeast and sugar in the warm water and let stand for five minutes, or until foamy (if your bowl is chilled or your room is cool this could take longer)Add butter, salt & 3 cups of the flour, and mix until combined.Add additional flour, ¼ cup at a time, until the dough pulls away from the sides of the bowl and is slightly sticky to the touch (do not add too much flour!)Let the mixer knead 3-5 minutes, until smooth.Cover with plastic, place in a warm spot and let rise 20 minutes.Preheat oven to 400 degrees & spray a 9 x 13 casserole dish with cooking sprayPunch down the dough & divide into 20 equal sized piecesRoll each piece into a ball and space evenly in the prepared panBrush with melted butter, sprinkle with sea salt, and let rise for an additional 15-20 minutes Bake 13-15 minutes, or until golden brown ( you can turn on the broiler for about 1-2 minutes at the end to get a more golden top)Remove and brush with butterLet cool slightly before serving.

Kleinworth & Co.

Sausage Rolls Recipe

6 pre-rolled puff pastry sheets, halved
1 lb ground sausage
1 cup fresh breadcrumbs
1 medium onion, finely chopped
2 tablespoons chopped parsley
1⁄2 cup milk
salt and pepper
1 egg
2 tablespoons milk

Preheat oven to 425. Lay all the sheets of pastry out on your counter top. Mix together the sausage, breadcrumbs, onion, parsley, milk, salt and pepper. The mixture will be quite sloppy – this keeps the sausage rolls moist. Whisk the egg and 2 tablespoons of milk together in a small bowl. Fill a large piping bag (no nozzle) with the mix and squeeze out a long line of mix down the long edge of the pastry, about 1/2 an inch in from the edge. Roll up. Seal the inner edge with a little of the egg mix. Cut each of these rolls in half. Prick each roll a couple of times with a fork. Repeat this until all the pastry and mix is used. Brush the tops of the rolls with the egg mix. Place in the oven and cook for 5 minutes. Reduce the heat to 395 and cook for a further 20 minutes.

source: taste

Easy and Yummy

10 cups cake flour 
6 eggs 
2 Tblspns vanilla essence 
5 Tblspns baking powder 
1 cup sugar 
2 cups milk
2x 500g rama

Oven temperature 180° bake until golden brown 
*in a bowl mix flour, Rama and baking powder 
*in another bowl beat eggs, milk, sugar and vanilla essence 
*pour the mixture into the dry ingredients 
*mix until u have a firm dough or until the dough doesn’t stick to your hands 
* I used a cookie cutter to cut them out

Source: Candy

Soft layered chapati and stewed kienyeji chicken

1.In a bowl put 2 1/2 cups of flour, add salt and sugar.
2.Add 1 cup of warm water
3.Mix the flour and water to form a thick paste.
4.Add more flour to make it more thick but not too hard. (I love kneading my dough on a flat space until I have attained the right elasticity)
5. Apply the 2 tbsp oil to the dough once you have attained the right extensibility and elasticity.
6.Cover the dough for 30 minutes. This makes the chapati dough to rest and spreading it becomes very easy.
7.Once the 30 minutes are over, roll your chapati dough into small ball according to the number of chapati you want to make.
8.Spread each chapati dough ball with a wooden rolling pin into circular flat bread adding flour where necessary so as to avoid the bread from sticking to the surface.
9. Heat oil in a pan and fry each chapati until they are over.

Kienyeji chicken- It’s the simplest. Boil chicken for about 45 minutes, then add onions and tomatoes, cook till soft the add hoho and dhania. 

Source: F Murithi


125g margarine
160 ml castor sugar
2 eggs
30 ml milk
1 and 1/4 cup flour
2tsp baking powder
Few drops red food coloring

For coating
Icing sugar

For buttercream
250g wooden spoon white margarine
4 cups icing sugar
Few drops of milk

Shaya imargarine noshukela kuze kube creamy add one egg at a time bese ufaka ifood coloring and mix well. Bese ufaka uflour no baking powder and a pinch of salt alternately add milk

Bese wenza AMA bhola ngesandla kube engathi uyagcindezela kodwa kungab iybaca faka in a preheated oven of 180 bake for 15 to 20 minutes

Bese uthatha icing sugar ufake ubisi ne foood coloring kungabi manzi ukuze kunamathele kahle ekhekheni masu deeper. Uthathe ifood coloring udaye ucooconut. Bese uthatha amakhekhe mase pholile dip them Ku mixture ye icing sugar bese ubhuquzisa Ku coconut

English version 
Cream butter and castor sugar together add eggs one at a time, beating well after each addition add essence. Sift flour, pinch of salt baking powder add to the egg mixture alternately add milk and mix until smooth. Make equal balls with your hands and put them on a flat baking tray and press and bake for 15 minutes

For coating
Pour in icing sugar and milk it must not be runny and add coloring and mix well put aside. In a separate bowl pour in coconut and rub coloring in your coconut to make pink coconut then deep in your cooled snowballs in the icing mixture and coat with coconut .

Source: Cooking Skills



  • 20 g butter
  • 1 Tbsp milk
  • 90 g cake flour
  • 3 eggs
  • 90 g sugar
  • 1 tsp vanilla extract


  1. Preheat the oven to 350 F (180 C) at least 20 minutes before. Line a 7″ cake pan with parchment paper (bottom and side). Put butter and milk In a small bowl and microwave until the butter melts. In another bowl, sift the cake flour 2 times. Set aside.
  2. In a bowl of a stand mixer, add eggs and sugar. Over a double boiler (placing the bowl over a pot with simmering water on low heat), whisk the egg mixture until it becomes lukewarm (until the sugar dissolves). Then set the bowl on the stand mixer, and whip the egg mixture until very thick (watch video to see the texture). Add vanilla and mix.
  3. Add sifted cake flour in 3 parts. Fold in the first one-third of the flour by hand with a spatula (not with the mixer). After the flour is incorporated, add the next part of flour and again fold in with the spatula. Repeat. Next, add the mixture of melted butter and milk and fold in with the spatula.
  4. Put the batter in the prepared pan. Bake for 20-25 minutes.
  5. Take the cake out from the oven and leave for 15 minutes. Finally, remove the cake from the cake pan.

Japanese Cooking 101

Cream Cheese Stuffed Carrot Cake with Orange Glaze

2 1/2 cups peeled and grated carrots*

Dry Ingredients
2 cups all purpose flour
1 1/2 cups granulated sugar
1/2 cup light brown sugar, packed
1 cup pecans, finely chopped (I use my food processor)
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon + 1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground nutmeg

Wet ingredients
4 large eggs
3/4 cup vegetable oil
1/2 cup vanilla Greek yogurt (regular or lowfat)
1 teaspoon vanilla extract
2 teaspoons orange extract

Cream Cheese Filling
8 oz. cream cheese, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
3 tablespoons all purpose flour

Orange Cream Cheese Glaze
4 oz. cream cheese, softened
2 tablespoons butter, softened
2 tablespoons orange juice
2 teaspoons lemon juice
1 teaspoon orange extract
1/2 teaspoon vanilla extract
2 cups powdered sugar, sifted

Optional Decorative Garnishes
roasted pecans, roughly chopped
orange zest


Preheat the oven to 350F degrees. Butter and flour a 10” bundt cake pan (or use nonstick-spray with flour in it). Set aside.**

To make the Cream Cheese Filling, beat the cream cheese and sugar until light and creamy. Beat in remaining Filling Ingredients until smooth. Set Aside.

In a large bowl, mix all of the Dry Ingredients together. In a separate bowl, gently whisk eggs then stir in remaining Wet Ingredients just until combined. Don’t overmix.

Stir Wet Ingredients into Dry Ingredients just until moistened, then stir in 2 1/2 cups grated carrots until evenly combined (I use my clean hands to stir in the carrots).

Spoon 3 cups batter into prepared bundt cake pan. Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Top with remaining batter.

Bake at 350F degrees for 45 minutes, cover with foil then reduce heat to 325 and bake an additional 25-30 minutes or until toothpick inserted near the center comes out clean. Cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.

To make the Orange Cream Cheese Glaze, using an electric mixer, cream together all of the Glaze ingredients EXCEPT the powdered sugar on medium speed for 1-2 minutes or until completely smooth. Add sifted powdered sugar and beat until very smooth, scraping down sides as needed. Place the frosting in the refrigerator for 5 to 10 minutes before using.

When cake has cooled, drizzle Glaze over cake or individual servings, whisking in additional orange juice/milk if Glaze has become too thick upon standing.
Store in the refrigerator for up to 7 days.

Carlsbad Cravings

How To Kill Sinus Infection Within Minutes With Apple Cider Vinegar!

A sinus infection, also known as sinusitis, is an inflammation of the tissue lining of the sinuses. Healthy sinuses are filled with air, but when blocked, germs can grow within and cause an infection. Symptoms of sinusitis include fevers, facial pain, and headaches while the most common causes include allergic rhinitis, common cold, deviated septum, and nasal polyps.

There are two types of sinusitis: acute and chronic. The first one typically lasts up to a month while chronic sinusitis may last 12 weeks or longer.

Viruses and bacteria which grow in the air spaces within the bones in the cheek bones, forehead, and between the eyes cause thick mucus and extreme discomfort in these areas.

While antibiotics are the most common remedy for sinusitis, they are not the best one. Namely, they often come with a wide range of side effects. On the other hand, herbal remedies step in as an ideal solution for this condition. Check out the one below!

How Apple Cider Vinegar Kills A Sinus Infection

Apple cider vinegar has numerous uses and is considered to be one of the best remedies for many conditions. It is packed with antioxidants, malic acids, vitamins, and minerals, all of which are helpful in killing bacteria. ACV binds to pathogens and helps the body flush them out more efficiently. It is effective against fungal, Candida, and viral infections, too.

To get the most of it, make sure you choose raw, unfiltered, unpasteurized, and organic apple cider vinegar, such as Bragg Organic Raw Apple Cider Vinegar.

When ingested, apple cider vinegar breaks up the mucus and clears the airways, while its antibacterial content kills off the bacteria responsible for the infection. Once the mucus is broken down, apple cider supplies the body with nutrients which boost immunity and prevent the infection from re-occurring.

Even though ACV is acidic in nature, it contains electrolytes which balances body`s pH levels and lowers body acidity. Detrimental bacteria or viruses thrive in acidic environment, which means that by creating alkaline environment, ACV prevents the microbes from multiplying.

The mixture above helps alleviate the symptoms, boost immunity, and eliminate all sinus-related problems. Check it out!

½ cup of warm water
¼ cup of raw apple cider vinegar
Juice of 1 lemon wedge
1 tbsp manuka honey
½ tsp cayenne pepper

Mix all the ingredients in a glassSip the solution while the condition improves or gargle to accelerate your recovery.

The Healthy Lifestyle


1/2 cup butter
1 cup sugar
2 eggs, beaten
4 bananas, finely crushed
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla

How to make it :
Cream together butter and sugar.
Add eggs and crushed bananas.
Combine well.
Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.
Pour into greased and floured loaf pan.
Bake at 350 degrees for 60 minutes.
Keeps well, refrigerated.

The Savory Sisters –