Ingredients

4 over ripe bananas, peeled
1/4 cup vegetable oil
1/4 cup milk
1 large egg
1 tsp vanilla extract
1 3/4 cup flour ( we used whole wheat flour) 
3/4 cup packed light brown sugar
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
11.5 ounce bag chocolate chips

Directions

Preheat oven to 350 F*

In a large mixing bowl, mash bananas well. Add oil, milk, egg and vanilla. Stir until blended.

Add brown sugar, flour, baking soda, salt and cinnamon and stir until uniform. Fold in half of the chocolate chips.

Pour mixture into the prepared baking dish. Sprinkle remaining chocolate chips on top.

Bake for 25 minutes or until golden brown and toothpick inserted in the middle comes out clean.

Cool completely and cut into square.

Banana Chocolate Chips Bars is perfect for a snack, but we like also to eat them for breakfast. They’re full of bananas and we used whole wheat flour to make them more filling. Delicious and tasty that your family will love it.

Credit: Foodbook Recipes

Ingredients

1 apple
1 orange
2 bananas
120 ml fresh milk or yogurt (your choice) 
1 handful ice cubes, optional

Instructions

Peel the orange and remove as much of the white pith as possible with a sharp knife. Chop the orange into small rough chunks, discarding any pips.

Peel the bananas and cut into sliced
Wash properly the apple, for us no need to peel. Cut into small chunks and discard the core and pips.

Put all of the fruits and ice (optional) into the blender and add the milk. Blend for 30 seconds or until smooth.
Serve for 2 tall glass.

This smoothie is so Creamy can be used as a meal replacement. Is also packed with healthy nutrients and taste of natural fruits. A great way to start your good day. Try yours

Credit:Foodbook Recipes

Ingredients

2 cups unbleached all purpose flour
1 cup fine ground, whole grain yellow cornmeal
1 1/2 tsp baking powder
1 tsp baking soda
2 lagre eggs
1 cup white sugar
8 tb regular butter, melted
3/4 whole sour cream
1/2 cup whole milk
1 1/2 cups frozen corn kernels

Directions

Preheat oven 400*F. Grease standard muffin tin.

Whisk flour, baking powder, baking soda in a bowl to combine well. Set aside

Whisk eggs in second bowl until combine and pale light yellow,about 20 seconds. Add sugar and whisk vigorously until homogenous, about 30 seconds. Add melted butter in 3 addition. Add half of the sour cream and half of milk. Whisk in remaining sour cream and milk until combined.

Combine wet and dry ingredients together, mixing gently with rubber spatula until batter is just combined and evenly moistened : do not over mix. Gently fold in frozen corn kernel.

Using ice cream Scoop or large spoon divide batter evenly among muffin cups.,dropping to form mounds. Do not level or flatten tops of mounds.

Bake until muffin are golden and toothpick comes out clean. Rotating tin halfway through baking time.

Cool Muffins in tin for a bit. Serve warm.

Information

Sweet Creamy Corn Muffins are a treat our family savors year-round. These moist & tender muffins would be a fabulous addition to either breakfast or snack together with your favorite drinks. 
For more taste we spread apricot glaze on top. Your choice if you wants too. You must try and you would love it ❤️😊

Credit: Foodbook Recipes

Ingredients

10g jelly powder
2 eggs
4 cups Water
1/2 can evaporated milk (200ml)
1 tsp vanilla essence
1 cup sugar
3 tbsp custard powder
1 can fruit cocktail

Method

Cook jelly with water and sugar till dissolve. While waiting for it to cook beat eggs with vanilla and custard powder. Mix egg mixture thoroughly and put it aside. Once sugar dissolved add in evaporated milk and let it boil. Add eggs mixture and stir it quickly so as to prevent egg mixture from curdle… Add in fruit cocktail.. Pour into desire mould and let it set before putting it in fridge.

Credit: Foodbook Recipes

INGREDIENTS

2 Cups all purpose flour
1 tsp baking powder
1 tsp salt
1/2 cup butter, softened
1/2 cup packed brown sugar
2 eggs
3/4 cup milk
1/2 cup chopped walnuts

Method

Preheat oven 375*F line muffin pan with paper cups

Sift the flour, baking powder, salt together, set aside

Cream the butter and sugar together until light and fluffy. Stir in the eggs and beat until blended. Add the flour mixture alternatively with the milk and beat until well blended. Stir in the walnuts. Spoon the batter into the muffin tins filling each about 3/4 full.
Garnish with some walnuts on top.

Bake at 20 minutes or until toothpick inserted in the center comes out clean. Remove to wire rack to cool completely.

Try these soft and tasty muffins for breakfast or snack with hot cup of coffee or tea.

Credit: Foodbook Recipes

Ingredients:

½ cup Cocoa Powder
½ cup Sugar (white or brown)
2 tablespoons Corn Starch
1 pinch Salt
2 cups Milk
1 Egg
¼ cup Chocolate Chips
1 teaspoon Vanilla Extract

Method:

1.  In a medium to large sized pot combine 1/2 cup Cocoa Powder, 1/2 cup Sugar, 2 tablespoons Corn Starch and 1 pinch Salt.
2. Crack the egg into a bowl and whisk well. Set aside for now.
3. Turn the burner onto medium heat and place the pot with the dry ingredients onto the heat. Immediately whisk in the 2 cups of Milk
4. Continue to whisk swiftly for about 2 minutes or until it is a bit warm.
5. Whisk in the egg.
6. Keep whisking for a couple minutes as it thickens. If it starts to stick to the bottom at all turn the heat down slightly. Once it starts boiling slightly, give it approximately another half minute and keep it moving so it doesn’t burn.
7. Take the pot off of the heat and add the ¼ cup Chocolate Chips. Mix well.
8. Add 1 teaspoon Vanilla Extract and combine well.
9. Pour into serving dishes and chill for about 2 hours or eat warm.

Credit:thecookinggeek

Ingredients

• 1 lb frozen strawberries
• 1 cup (200g) sugar
• 1 Tbsp lemon juice
• ice
• condensed milk

Instructions

1. In a pot, add strawberries, sugar, and lemon juice. Cook at medium heat stirring often until boiling. Continue cooking about 3 minutes longer, and strain. Keep liquid only, and let it cool completely. (Strawberry chunks can be eaten separately as a ice cream or pancake topping.)
2. Shave ice into a bowl to make a tall mound of shaved ice, according to the instructions of Kakigori machine.
3. Pour 3-4 Tbsp of the strawberry syrup over the ice and drizzle condensed milk on top. Serve immediately.

Credit: JAPANESECOOKING101

Dressing Ingredients Salad

1. 16 ounces Strawberries (tops removed, cut into bite sized pieces) 2. 8 ounces Blueberries 3. 8 ounces Blackberries 4. 8 ounces Raspberries 5. 5 Mandarin Oranges (peeled, segmented) Dressing 1. 1/2 Cup Honey 2. 1/4 Cup Fresh Mandarin Orange Juice (or regular fresh orange juice) 3. 2 teaspoons Poppy Seeds 4. Pinch Sea Salt

Instructions

1. Mix dressing ingredients until fully incorporated. 2. Gently toss fruit in half of the poppy seed dressing. Reserve the remaining dressing for serving.

Credit: WonkyWonderful

Ingredients
• 1/2 cup unsweetened cocoa powder
• 1 cup hot coffee (chocolate, espresso, or plain is best)
• 1/2 cup butter, softened
• 1 1/4 cups sugar
• 2 large eggs
• 1 1/4 cups all purpose flour
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp espresso powder
• 1 tsp vanilla extract
• 2 Tbsp milk
• 1/4 cup sour cream
Frosting
• 1/2 cup butter, softened
• 1/2 cup cocoa powder
• 2-3 cups powdered sugar
• 1-2 Tbsp heavy cream
• 2-3 drops peppermint extract
• salt to taste

Instructions
1. Preheat oven to 350 degrees. Line a 12-tin cupcake pan with cupcake liners.
2. Combine cocoa and hot coffee together, stirring until smooth; set aside.
3. Beat butter with a standing mixer or hand mixer until creamy and fluffy, about 2-3 minutes. Gradually add in sugar, beating 4-5 minutes until it is light and fluffy. Add eggs, 1 at a time, beating just until the yellow disappears.
4. In a bowl, sift together flour, baking soda, baking powder, salt, and espresso powder.
5. Alternately mix the coffee/cocoa mixture and flour mixture with the butter batter, beginning and ending with the flour mixture. Do not overmix.
6. Add in vanilla extract, milk, and sour cream. Mix until just combined.
7. Divide batter evenly between muffin cups (the batter makes 12-14).
8. Bake for 17-18 minutes, or until a cake tester comes out clean. Be careful not to overbake, as chocolate cupcakes can get very dry if overbaked.
9. Allow to cool.
10. For the frosting, beat butter until light and fluffy. Add in cocoa powder and 2 cups of powdered sugar. Add in heavy cream, a pinch of salt (salt brings out the chocolate.

Via: Easy Recipes

Ingredients;
• 1/2 cup warm water
• 1 tsp instant yeast
• 1 1/2 cups bread flour
• 3 tsp milk powder
• 1/4 cup sugar
• 2 tsp custard powder
• 1 large egg, lightly beaten
• 2 tbsp unsalted butter, softened
• egg wash: 1 egg, 1 tbsp water
• 8-10 tbsp Nutella, chilled
• 1 tsp warm water
• 2 tsp sugar
Instructions;
1. Place Nutella in the fridge for an hour to harden a bit. This helps to scoop out balls easier later.
2. Sprinkle yeast into the warm water and allow to bloom for 5 minutes
3. Meanwhile in a stand mixer fitted with a dough hook, mix the flour, milk powder, sugar, and custard powder together.
4. Add the egg and beat till the mixture is crumbly.
5. Pour the yeast water until cohesive ball forms. If it becomes too sticky, sprinkle in some more flour.
6. Once the dough comes together, beat in the butter one tablespoon at a time, then knead for 8 minutes.
7. The dough will be soft and tacky. Allow this to rise for 1 hour. Or you can place in the fridge for up to 8 hours, but allow to come to room temperature before continuing.
8. Once risen, turn the dough out onto a board and divide into 8 pieces. Allow them to rest for 15 minutes.
9. Shape the dough, by rolling out or pulling the dough into a 4 uncle circle. Make sure to keep the enter of the circle thicker than the sides.
10. Place 1 tablespoon of the chilled Nutella in the center of the dough then bring the sides together around it, pinching the dough together. Turn the ball upside down and place on a baking sheet lined with parchment.
11. Repeat with the rest of the dough pieces and allow to rise for 40 minutes.
12. Preheat the oven to 350F. Brush with egg wash and bake for 15-20 minutes or until golden brown. Allow cooling on a wire rack.
13. Make a simple syrup with 2 tsp sugar and 1 tsp warm water. Brush this onto the tops of the buns and top with chocolate sprinkles.

Credit: Eatwell101