Category Archives: Desserts

This is the category for all recipes related to Sweets and Desserts

Buddy’s Chocolate Chip Nut Banana Bread Loaf

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That’s a mouthful

I merged a lot of recipes that came from family and friends then added a little Dr Google to leverage all that is out there. You can add / substitute chips and nuts as you wish, I also think that this would go amazing by adding dried fruit as well such as cherries or blueberries! Also makes great cupcakes!

Oven temperature is really important here, hard outer shell and uncooked centre means too hot, hockey puck means too cold… I found this out the hard way (mind the pun!)

Outstanding, even if the oven is too hot and it is an uncooked centre, it is hard to keep people away from this masterpiece

Servings: makes one loaf
PREP: 20 minutes
Cooking Time: one hour
Ingredients:
  • 250g Plain flour
  • 1 tsp Baking Powder
  • 1 tsp Bicarbonate of soda (Baking Soda)
  • 1 tsp Salt
  • 3 or 4 Ripe Bananas
  • 1 tsp Milk (or buttermilk)
  • 1 tsp Cinnamon
  • 1 tsp Nutmeg
  • 2 tsp Vanilla
  • 110g Butter 110g
  • 200g Caster Sugar
  • 2 Eggs
  • 200g Milk Chocolate Chips
  • 150g Chopped Walnuts
Preparation:
    1. Preheat oven to 170° C / 350°f
    2. Grease the sides of the loaf tin and line bottom of it with parchment paper (makes it easier to get the loaf out once baked)
    3. Cream butter with sugar in a mixer then add eggs one at a time to mix completely
    4. Add mashed bananas
    5. Mix well
    6. Add dry ingredients (flour, baking powder, bicarbonate of soda, salt)
    7. Mix well
    8. Add flavouring (cinnamon, nutmeg, vanilla)
    9. Mix well and add milk (or buttermilk) while mixing
    10. Fold in chocolate chips and nuts
    11. Pour into the greased and lined loaf tin and bake in the preheated oven for approximately 1 hours (loaf done when a toothpick poked into the centre comes out clean).
    12. Cool in the tine for ~10 minutes before removing to cool completely on a wire rack

 

Awfully good cold or warm with butter or ice-cream! or just a simple slice.

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Brazilian Grilled Pineapple

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When hunting for an idea for dessert with Mexican food, I came across this recipe, I am going to serve it with Mango Sorbet…

Recipe by: SoccerNut

Original recipe yields 6 servings
Prep: 10 minutes
Cook: 10 minutes
Ready In: 20 minutes
Ingredients:

 

  • 1 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 1 pineapple – peeled, cored, and cut into 6 wedges
Directions:

 

  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. Whisk brown sugar and cinnamon together in a bowl. Pour sugar mixture into a large resealable plastic bag. Place pineapple wedges in bag and shake to coat each wedge.
  3. Grill pineapple wedges on the preheated grill until heated through, 3 to 5 minutes per side.

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White Chocolate Macadamia Nut Cookies III

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I made these today and they were a hit, maybe I will add a few more Macadamia nuts next time…

Recipe by: Mary

Prep: 15m
Cook: 10m
Ready In: 45m
Recipe yields: 48 cookies
Ingredients:

 

  • 1 cup butter, softened
  • 3/4 cup packed light brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup coarsely chopped macadamia nuts
  • 1 cup coarsely chopped white chocolate
Directions:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth.
  3. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts.
  4. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture.
  5. Mix in the macadamia nuts and white chocolate.
  6. Drop dough by teaspoonfuls onto ungreased cookie sheets.
  7. Bake for 10 minutes in the preheated oven, or until golden brown.

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Rosette Cookies

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These cookies remind me so much of Christmas,

I had to call mom to find out what they were called, as it has been quite a while since I’ve had (or seen) them. Thank goodness for YouTube, as I used it to find the recipe and found 2 different methods. I think I will amalgamate versions 1 and 2 from YouTube, then learn how to make them myself…

Preheat the oil to 350°F|176°C – 365°F|185°C – be sure to manage the oil throughout the cooking as the temperature may change.

Ingredients:
Recipe options
    1. This is the first video I watched on YouTube for this: https://www.youtube.com/watch?v=XNM0hm59CYA
      • 1c Whole Milk
      • 2 tsp vanilla
      • 2 Tbsp powdered sugar
      • 2 eggs
      • 1 c whole wheat flour

 

  1. 2nd Option, just thrown together…
  • 2 Eggs
  • 1c Milk
  • 1 tsp Vanilla
  • 1c sifted all purpose flour
  • 1 tbsp white sugar
  • 1/4 tsp salt

Method:

  • Mix together ingredients
  • Mix wet ingredients first (beat well), mix dry ingredients separately (Option 1)
  • Whisk or blend wet ingredients then add to dry mix (whisk, fairly liquidy until smooth)(Again Option 1)
  • Pre heat iron in oil (it has to be really hot else the batter sticks) – min 2 minutes
  • Shake off excess oil
  • Dip into batter but not submerged (just into the batter but not under the batter – don’t cover it, just before it goes over the top – 1 post says 1/4″ from the top)
  • Then set iron back into the oil
  • Sometimes they leave the iron and float, if that happens you can leave the resette in the oil and prepare the iron for another batch and redip it
  • Having watched the video, I think that you should separate the batter from the iron and dip as many as will fit without overlapping
  • Reheat iron 20 seconds to 1 minute before dipping the next one
  • Each one should cook approx 30 seconds – once complete, remove them and set them on paper towels then a cooling tray (someone used their broiler pan for this with the rack and it worked well)
  • Don’t put the powdered sugar on too soon, they need to cool first else they will absorb the powdered sugar
  • Sprinkle with powdered sugar

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Cinnamon Roll Cake

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This is my mix of a number of online recipes, bit dry for me, but Zoey loved it…

Ingredients:

Batter:

  • 3 Cups Flour
  • 1/4 tsp Salt
  • 1 Cup Sugar
  • 4 tsp Baking Powder
  • 1 1/2 Cups Milk
  • 2 Eggs
  • 2 tsp Vanilla
  • 1/2 Cup Melted Butter

Topping:

  • 1 Cup Softened Butter
  • 1 Cup Brown Sugar
  • 2 Tbsp Flour
  • 1 Tbsp Cinnamon

Icing:

  • 8 Tbsp Softened Butter
  • 1 1/2 Cups Powdered Sugar
  • 1/4 Cup Cream Cheese
  • 1/2 tsp Vanilla
  • 1/8 tsp Salt

Directions:
For Batter:

  1. Preheat oven to 350°F | 180°C. Spray a 9×13 glass baking dish with cooking spray or butter. Set aside
  2. In a mixer add the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in the melted butter. Pour into the prepared 9×13 baking dish.

For Topping:

  1. In a large bowl, cream butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble / swirl through the cake. Play around with this, it may make sense to make a few random holes in the batter and fill with topping prior to swirling as the topping is enough to cover the batter otherwise.
  2. Bake at 350°F | 180°C for 35-40 minutes or when a toothpick inserted near the center comes out nearly clean (last batch took almost 50 minutes)

For Glaze:

  1. While the cake is baking, mix the Icing ingredients together with a mixer until fluffy.
  2. When the cake is done, spread generously with icing while the cake is still warm.

Serve Warm or at room temperature

Bon appetite!

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Banana Bread

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This is Teddi Beckman’s recipe. I have modified it a bit by adding chocolate chips.

Ingredients:
  • 1/2 c shortening
  • 3 medium sized bananas
  • 1 c sugar
  • 2 c flour
  • 2 beaten eggs
  • 1 tsp soda
  • 3 Tbsp buttermilk
  • 1/4 tsp salt
  • 1/2 c Chocolate Chips
Directions:
  1. Cream shortening and sugar until smooth.
  2. Add beaten eggs and mix thoroughly
  3. Add milk, mashed bananas and dry ingredients.
  4. Mix and place in greased loaf pan
  5. Bake at 350°F | 180°C for 1 hour

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Tips for a perfect pie

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From an old instant pie crust package…

  • For a crispier crust, brush with beaten egg white and bake unfilled crust at 375°F / 190°C for 5 minutes
  • Place pie on baking sheet before filling to prevent spills.
  • Invert plastic lid and use to cover prepared pie; press foil edge down to hold lid in place.
  • Quick and Easy Pie Fillings: Start with 3 cups of softened ice cream, frozen yogurt, sherbet or prepared instant pudding. Stir in 1 cup of one of the following: fruit pieces, cookie pieces, or a combination of raisins and nuts. Fill crust and refrigerate or freeze until firm.

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Quick Cookie Tips

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Mom’s 3×5’s

Cookie carieties are divided into five basic types:
  • bar
  • drop
  • refrigerator
  • roll
  • shaped

These types are determined by the consistency of the dough and how it is formed into cookies.

Colored sugar, sprinkles, and candies are a fun and easy way to dress up and decorate cookies.

Remove butter, margarine, and cream cheese from the refrigerator to soften prior to baking.

For even baking and browning of cookies, bake them in the center of the oven. If the heat distribution in your oven is uneven, turn the cookie sheet halfway through the baking time.

Unbaked cookie dough can be refrigerated for up to two weeks or frozen up to six weeks. Label the dough with the baking information and the date for convenience.

Most cookies bake quickly and should be watched to avoid overbaking. Check them at the minimum baking time, and then watch them carefully to make sure they don’t burn. Check for doneness by using the test given in the recipe.

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