Category Archives: Desert

Vanilla and chocolate cupcake

Ingredients

For The Cupcakes

  • 2 cups sugar
  • 2 cups all-purpose flour
  • 3/4 cup HERSHEY’S Cocoa or other high quality cocoa or dark cocoa
  • 1-1/2 tsp. baking powder
  • 1-1/2 tsp. baking soda
  • 1 tsp. salt
  • 2 large eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1 cup boiling water

For Vanilla Buttercream

  • 1 cup salted butter room temperature
  • 8 cups powdered sugar a 32oz bag
  • ⅛ tsp. salt
  • 2 tsp. vanilla extract
  • 1 tsp. almond extract
  • 7 Tbsp. whole milk

For Chocolate Buttercream

  • 8 oz package cream cheese room temp
  • ½ cup salted butter room temp
  • 3 cups powdered sugar
  • ½ cup unsweetened cocoa powder such as Hershey or Hershey Dark
  • 1 tsp. vanilla
  • ¼ – ½ tsp. almond extract

Instructions

To Bake The Cupcakes

  • Put oven rack in the center of the oven. Preheat oven to 350°F.
  • Line a muffin tin with cupcake liners
  • In the bowl of a stand mixer, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
  • Add eggs, milk, oil, vanilla and almond extract. Beat on medium speed for 2 minutes.
  • With the mixer on low, stir in boiling water (the batter will be very thin). Pour batter into prepared pans.
  • Bake about 15 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes.

To Make The Frosting

  • Put all the frosting ingredients in the bowl of a stand mixer. Beat on low until combined, scraping sides and bottom as needed until the frosting comes together.
  • Turn the mixer to high and beat for 3 minutes. Scrape the sides and beat an additional 2 minutes on high.
  • Frost the cupcakes with a Wilton 1M tip for a swirl pattern or frost as desired.

Credit: Mirlandra’s Kitchen

Picture: Lorraine Dzikiti

Best ever BANANA MUFFINS

2cups flour, 1and half cups sugar, 1tsp vanilla essence, half tsp salt, 1quarter tsp baking soda, 1and a half cups mashed bananas, 3eggs, 120g butter. 10ml baking powder, 1Tsp poppy seeds. 


METHOD 
1.Cream sugar and butter till light and fluffy, 
2.mash bananas, add vanilla essence to the bananas, break in the eggs one at a time, mix well, 
3.add banana mix to the butter and mix well, sift the flour, salt, baking powder and baking soda onto the bananas and mix. 
*Poppy seeds are optional so if you don’t like them you can live them out. 
* Spoon into a greased muffin tin and bake in a preheated oven at 180d for 30mins.

Credit: Sara Ndiweni 

Banana muffins by Ravisha Chinnappa

Ingredients 
1-1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 medium ripe bananas
1 large egg
1/3 cup vegetable oil
1 teaspoon vanilla essence

Method:
1. In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. 
2.Fill greased or paper-lined muffin cups half full.
Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Yield: 1 dozen medium sized muffins of 6 large muffins.

Source: RAVISHA CHINNAPPA

Three ingredients biscuits.

500g wooden spoon margarine
1 cup icing sugar( can make 2 cups if want them too sweet)
6 cups flour

Method
1. Mix/Beat your margarine with icing sugar together with an electrical mixer till creamy. 
2. Add your flour and mix to form a soft dough. 
3. Roll medium balls and press down with a 500ml buddy bottle(cold drink)
4. Bake at a preheated oven 180 C
Put aside to cool completely 
Melt your brown baking chocolate in a microwave then sprinkle on your cooled cookies.
Enjoy.

Credit: Shibe Raisibe Monyamane

Caramel sticky buns

3 cups flour
Half cup sugar
1 sachet instant yeast
2 eggs
200mls milk
150 g butter or wooden spoon margarine
Handful raisins(optional)

Caramel sauce for topping

Mix ur dry ingredients,then warm ur milk (not hot) dissolve yeast in the milk.melt ur butter mix all the wet ingredients add in the flour mixer and start knead the dough for 5 to 10minutes ,cover with wet towel and put in warm place to rise until doubled then knead it again then roll with a rolling pin ,then cut 12 lines and start roll with them to make the shape,put in ur baking tray let them rise again preheat ur oven back for 15 minutes when they a done put caramel sauce 

Source: Mai Rue special

Just in case we have new kids, My dessert

Vanilla and Chocolate cake.
2 cups flour 
2 teaspoons baking powder 
3 Eggs
1 cup milk
2 teaspoon vanilla essence
2 tablespoons cocoa powder 
Half a cup oil
1 cup icing sugar 

Beat the eggs and icing sugar together. Add milk, oil and the vanilla essence. 
Separately mix the dry ingredients and then add to your mixture. Divide into 2. Then add cocoa powder to the other mixture and mix. 
Grease your pan and the pour mixture bit by bit until its finished.
Bake until the cake is well done. It can take up to 40 minutes. 
Allow to be cooled and serve with custard.

Source: Nkgono Matjukutja

Mama’s Banana Pudding

2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers
6 to 8 bananas, sliced
2 cups milk
1 (5 oz.) box French Vanilla pudding
1 (8 oz.) package cream cheese
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream

How to make it
Line the bottom of a 13×9 inch inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
Fold the whipped topping into the cream cheese mixture.
Add the cream cheese mixture to the pudding mixture and stir until well blended.
Pour the mixture over the cookies and bananas and cover with the remaining cookies.
Refrigerate until ready to serve!

Credit: susanrecipe.com

STRAWBERRY CINNAMON ROLLS WITH LEMON CREAM CHEESE GLAZE

Ingredients

Dough Ingredients:3¼ cups flour2 tsp instant yeast¼ cup white sugar½ teaspoon salt1 egg¼ cup water¾ cup milk⅓ cup butter, softenedFilling Ingredients:21 ounce can Lucky Leaf Strawberry Pie Filling2 teaspoons cinnamon½ teaspoon sugarLemon Cream Cheese Frosting:4 ounce cream cheese, softened3 Tablespoons butter, softened1 cup powdered sugar¼ cup half and half2 teaspoons lemon juice1 Tablespoon lemon zest (one lemon)1 teaspoon vanillaAdvertisement

Instructions:

To make the dough: In a small saucepan over medium low heat add the milk and butter. Stir until the butter has melted and remove from heat. Let stand until luke warm temperature.In a large mixing bowl whisk together 2¼ cups flour, yeast, sugar, and salt. Add to the stand mixer with dough hook attached. (You can also make this by hand, just knead until smooth once all of the ingredients are added.) Add the egg and water and mix until just starting to combine. Slowly add in the milk mixture and 1 cup of flour until the dough starts to form and become smooth. Let the dough rest for 10 minutes.On a lightly floured surface, roll the dough into a large 9×15 square. About ¼-1/2 inch thick. Spread strawberry pie filling evenly on top of the dough. In a small bowl combine the cinnamon and sugar and sprinkle on top of the strawberry filling. Roll up the 15 inch side into a log and pinch the seams. Cut into 9-12 slices depending on how thick you want your cinnamon rolls. Place in a greased 9×13 inch pan and cover with a damp cloth and let rise for 30 minutes.Preheat oven to 375 degrees. Bake for 30 minutes or until just golden brown on the tops.To make the glaze: Beat together the cream cheese, butter, and powdered sugar until smooth. Add the half and half, vanilla, lemon juice and lemon zest until combined. Frost over warm cinnamon rolls and enjoy!

Credit: Copy Me That

Melting Moments

Ingredients

175g unsalted butter, softened at room temperature40g icing sugar1/2 teaspoon pure vanilla extract175g plain flour40g cornflour (cornstarch)

Method:

With an electric mixer, cream butter and icing sugar together until pale and fluffy. Add the vanilla extract and beat for a few seconds.Sift the flour and cornflour together over the butter mixture and mix until smooth.Spoon the mixture into a piping bag fitted with a large star-shaped piping nozzle. Pipe into the required shapes on a baking tray lined with parchment paper. Space the shapes well apart.Bake the cookies in preheated oven at 180degC for 12 minutes or until they are a pale golden colour. Leave for a few minutes on the baking tray to firm up slightly before transferring to wire rack to cool.Note: To prevent the cookies from spreading and hold the shape better, after piping, chill the tray of unbaked cookies in the fridge for about 30mins before baking.

Credit: susanrecipe.com