250 g flour
150 g sugar
100 g butter
1 tbs baking powder
1 vanilla sugar
1/8 l milk
2 tbs rum
melted butter and flour for the pan
Whip butter and sugar. Add eggs, flour mixed with baking powder and vanilla sugar, milk. Stir well. Grease the pan and sift flour on it. Pour half of mixture in, layer with sliced bananas, sprinkle with rum. Pour remaining mixture on top.
Bake in medium temperature preheated oven about an hour.
2 packs cocoa crackers (Bebe)
650 ml milk
2 packets of vanilla pudding powder
1 vanilla yogurt
2 vanilla sugars
1 whipping cream
piece of dark chocolate
Prepare the pudding:
Mix pudding powdered, milk, vanilla sugar. Boil. Remove from the stove and mix in the yogurt.
In a smaller pan (or other container) layer 1 pack of crackers, pour pudding mixture over it, cover with remaining crackers. Beat whipping cream with powdered sugar until it peaks, spread on dessert. Sprinkle some chocolate on top. Cover and refrigerate for few hours.
200 g superfine sugar
80 g cocoa powder
60 g all – purpose flour
1 teaspoon baking powder
200 g softened butter
200 g good quality dark chocolate chips
1 teaspoon vanilla extract
200 g fresh raspberries
Preheat oven to 320°F (160°C)
Grease baking dish (8×8 inch or 9 inch round ) and dust with cocoa powder.
In one bowl mix sugar, cocoa,flour and baking powder. In the second bowl whip eggs and butter. Mix dry ingredients with wet and create smooth dough. Add vanilla extract and chocolate chips . Pour mixture into baking dish and top with raspberries. Bake in preheated oven for about 40 – 45 minutes.
Oreo cookies 330 g
1/2 cup (110 g) butter -melted
7 oz (200 g) milk chocolate
3.5 oz (100 g) of dark chocolate
7 oz (200 ml) heavy cream
fruits (your choice) – strawberries, blueberries, raspberries, etc.
nuts for sprinkling
Pour Oreo cookies into a blender and Blend. Then microwave melt butter and pour on the mixed biscuits. Mix until everything is combined.
Transfer to a longitudinal pan (which has a separating bottom) and spread the cake base with a spoon
Refrigerate for at least 30 minutes to solidify.
Pour or broken up chocolates into a glass bowl , pour the cream on top and microwave for 1 minute. Then thoroughly stir/mix chocolate filling and pour onto the cake base. (can also heat the cream in a saucepan, then stir into the warm cream both chocolate.) Garnish with strawberries etc. and chill few hours in the fridge to harden. Decorate with chopped nuts.
1 1/4 cup boiling water
3 Tbsp gelatin
1/2 cup cold water
1/2 cup cocoa powder
1/2 cup coconut milk powder
1 cup coconut oil
1/3 cup honey
1 Tbsp vanilla
pinch sea salt
additional coconut oil for greasing baking dish
Grease a glass baking dish with coconut oil and set aside.
In a small sauce pan, boil 1 1/4 cups water.
Then, in a high powered blender, add the gelatin, 1/2 cold water , and the boiling water.
Allow it to sit and “bloom” for a few minutes — that’s fancy talk for allowing it to gel.
Next, add the rest of the ingredients to the blender.
Blend until liquefied.
Pour into your greased baking dish.
Place into your fridge until set.
Slice into cubes and sprinkle with cocoa.
3/4 cup coconut flour
1/2 teaspoon of Baking soda
1/4 teaspoon of sea salt
1/4 cup coconut oil
1/2 cup honey
1 teaspoon vanilla extract
1/4 cup chocolate
Mix dry ingredients.
Beat eggs & mix melted coconut oil, honey, vanilla.
Add dry ingredients.
Let flour absorb the liquid.
Batter to muffin pan.
Sprinkle chocolate on muffins
Bake at 350 degrees F for 25- 30 minutes.
2 cups flour plus
2 Tablespoon flour
2 cups sugar
½ cup butter
1 cup water
½ cup shortening
½ cup buttermilk
½ teaspoon baking soda
1 teaspoon vanilla
1 teaspoon coconut extract
¼ cup shredded coconut
In a large mixing bowl, measure flour and sugar. Set aside.
In a medium sauce pan, combine butter, water, and shortening. Bring to a boil. After mixture reaches a boil, add it to the flour mixture and stir to combine.
Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in-between each addition. Stir in coconut.
Pour into a greased 18x13x1 inch cookie sheet and bake at 400 degrees F for 20 minutes.
Bring combine butter and milk bring to a boil, stir in powdered sugar and coconut extract until smooth.
After cake has cooked, remove from oven and poke holes in hot cake with a fork. Pour frosting evenly over the top.
Sprinkle top of cake with shredded coconut.
5 mandarin oranges
1/2 cup semi-sweet chocolate or dark chocolate chips
2 tablespoons milk
1 teaspoon shredded coconut
In a microwave safe bowl, melt chocolate chips with milk.
Dip each slice halfway into the melted chocolate and place on prepared baking sheet. Sprinkled with shredded coconut. Refrigerate for 10 minutes or until chocolate has hardened. Enjoy! …Reny
2 cups all-purpose flour
2 cups sugar
2 teaspoons pumpkin pie spice
2 teaspoons baking power
1 teaspoon baking soda
1 teaspoon salt
1 can pumpkin
3/4 cup vegetable oil
2 cups bran cereal (not flakes)
1 cup chopped pecans
1 cup raisins
Confectioners’ sugar, optional
Combine flour, sugar, pumpkin pie spice, baking power, baking soda and salt – set aside. In a large bowl, beat eggs. Add pumpkin and oil- stir in cereal just until moistened. Add dry ingredients and stir just until combined. Fold in pecans and raisins. Pour into a greased 10-in. tube pan. Bake at 350 F for 65 minutes or until cake tests done. Cool in pan for 10 minutes before removing to a wire rack to cool completely. Dust with confectioners’ sugar before serving desired.