Random recipe#8: Banana chip cookies!

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Riffing on one of my favorite cookie doughs, the one I use in SNC for the mesquite flour chocolate chip cookies, these decadent cookies get plenty of flavor and crunch from toasted walnuts and chopped banana chips. I have to admit, it was hard for me to resist adding even more ingredients (coconut, ground espresso, and on and on), but I fought the urge, and stopped short after the chocolate chips, oh and the wheat germ. Essentially I was on a bender in the bin section at the grocery store and these cookies were the result.

Ingredients:

  • 1 3/4 cups whole wheat pastry flour
  • 1/2 cup (toasted) wheat germ
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • scant 1/2 teaspoon fine grain sea salt
  • 1/2 cup unsalted butter
  • 1 cup natural cane sugar (or brown sugar)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2/3 cup banana chips, loosely chopped
  • 1 cup chocolate chips
  • 2/3 cup toasted walnuts, chopped

Method:

  • Preheat oven to 375 degrees, racks in middle/upper middle. Line two baking sheets with parchment paper.
  • Whisk together the flour, wheat germ, baking soda, baking powder, and salt. Set aside.
  • In a large bowl, or stand mixer, beat the butter until lightly and fluffy, then beat in the sugar until it is the consistency of a thick frosting. Beat in the eggs one at a time, incorporating each fully before adding the next, and scraping down the sides of the bowl a few times along the way (important!). Stir in the vanilla. Add the reserved flour mix in two increments, stirring/mixing a bit between each addition (but not too much). By hand, stir in the banana chips, chocolate chips and walnuts – mix just until everything is evenly distributed.

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  • Drop 1 heaping tablespoon of dough for each cookie onto the prepared baking sheets 2 inches apart and bake for about 7 – 8 minutes, until barely golden on top and bottom. Resist over baking, they will come out dry and not as tasty. Cook on racks. And enjoy the final outcome!

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Random post#7: Peanut Butter Chocolate Eclair Cake!

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Now this takes it up a notch., this recipe has barely any ingredients! If you are a fan of an eclair or profiterole, this is definite a crowd pleaser.

Ingredients:

  • 1 box of chocolate graham crackers
  • 3-1/4 ounces of vanilla instant pudding
  • 1 cup of peanut butter
  • 3-1/2 cup of milk
  • 8 oz of container of cool-whip
  • 1 can of chocolate frosting

Preparation:

  •  Spray the bottom of a 9×13 pan with cooking spray. Line the bottom of the pan with whole graham crackers. In bowl of an electric mixer, mix pudding with milk and peanut butter; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.
  • Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Pour over the top of the cake.
  • Refrigerate for at least 12 hours before serving.
  • Enjoy! and please show some love by liking or commenting!

			

Random recipe#5: Mint Chocolate Cheesecake!

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I love to make cheesecakes and frequently give them as gifts or donate them to fund-raisers! the mint version is so addictive, its flavour is so unique, the texture is unbeatable!

Ingredients:

  • 185g unsalted butter, melted
  • 1/4 cup (25g) good-quality cocoa, sifted
  • 1 cup (220g) caster sugar
  • 2 eggs
  • 1 cup (150g) plain flour, sifted
  • 50g dark chocolate, melted, cooled

Mint topping:

  • 1/3 cup (75g) caster sugar
  • 1 bunch mint, leaves picked
  • 250g cream cheese
  • 3 eggs
  • 1/2 tsp peppermint extract
  • 100ml thickened cream
  • 2-3 drops green food colouring

Method:

  • Preheat the oven to 160°C and grease and line a 20cm square loose-bottomed cake pan with baking paper.
  • Place butter, cocoa, sugar, eggs and flour in a bowl and mix well to combine. Press firmly into the prepared pan and bake for 15 minutes or until set. Allow to cool completely.
  • Meanwhile, for the mint topping, place sugar, mint and 1/2 cup (125ml) water in a saucepan over low heat and stir until the sugar dissolves. Increase heat to medium and simmer for 3 minutes, then set aside to cool completely. Strain the sugar syrup into a jug, discarding the solids. Place the cream cheese in a food processor and whiz for a few seconds to soften. Add cooled sugar syrup, eggs, peppermint extract, cream and food colouring and process until smooth.
  • Pour the cheesecake mixture into cake pan then tightly wrap the base of the pan with foil to make it watertight. Place the cheesecake in a deep baking dish and fill with enough boiling water to come halfway up the sides of the cake pan. Bake for 25 minutes or until topping is just set – the cake may have a slight wobble but it will firm on cooling. Remove from the oven and cool completely, then chill for 2 hours or until firm.
  • Cut cheesecake into slices, drizzle over the cooled melted chocolate and serve.

Don’t forget to check out my new blog http://spoonfulofflavours.wordpress.com/

Sticky Date Pudding- The Perfect Winter Dessert to turn Summer people jealous!!

So finally winter has struck Australia, and I haven’t seen too much winter foods posts at all, and even more all I’m seeing on my “freshly pressed” page are delicious summer food and drinks from bloggers on the other side of the world and to be honest this is making me really jealous! So I’ve finally came up with the perfect winter dessert! This pudding resembles a light date cake until you add the rich caramel sauce ! The more sauce the pudding absorbs, the richer, sweeter and stickier it becomes.This dessert is to go down a treat on any winter day!

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DO YOU THINK THIS THE PERFECT WINTER DESSERT? PLEASE COMMENT YOUR FAVORITE OR THE ONES YOU WOULD LIKE ME TO POST!

Okay to all the people who haven’t heard of this dessert (which I presume to be none) this is not at all a hard dessert to make! If you are capable cook you’ll be facing no trouble at all.

Ingredients:

  • 250g pitted dates, chopped
  • 1 teaspoon bicarbonate of soda
  • 1 1/2 cups boiling water
  • 125g butter, softened
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 3/4 cups White Wings Self-Raising Flour, sifted

Method:

  • Firstly you’d want to preheat your oven to 180°C.  Then grab you cake pan, after grease your and line the pan 7cm deep, 22cm basePlace dates and bicarbonate of soda into a bowl. Pour over boiling water. Allow to stand for 20 minutes.
  • Next using an electric mixer, beat the butter, sugar and vanilla until pale and creamy. Next add your eggs, only one at a time, beating it well after each addition. Then using a large metal spoon, fold through date mixture and flour until well combined.
  • Carefully spoon your mixture into the prepared pan. Bake for 35 to 40 minutes, now insert a skewer into the centre and if it comes out clean. Turn onto a plate.
  • Now its time to make that sauce. Combine all your sauce ingredients in a saucepan over medium heat. Cook, make sure you stir it often until sauce comes to boil. Reduce heat to medium-low. Summer for 2 minutes.
  • Pierce pudding all over with a skewer. Pour 1/2 cup of warm sauce over warm pudding. Stand for 10 minutes. Cut into wedges. Serve with remaining sauce. I’m hoping this dessert would warm you up! Enjoy!

Don’t forget to check out my new blog http://spoonfulofflavours.wordpress.com/

 

Random Post#3: Perfect Winter Drink#Devilish Hot Chocolate Mocha

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Rug up and get cosy with this delicious ans absolutely easy drink which tastes  superb

Ingredients:

  • 1 cup espresso coffee
  • 60g finely chopped dark chocolate
  • whipped cream and finely grated dark chocolate, to serve

Method:

  • Place coffee in a small saucepan over low heat and add chocolate. Cook, stirring, for 4 minutes or until the chocolate has completely melted and combined with the coffee. To serve, divide mocha mixture evenly among serving glasses and top with whipped cream and finely grated dark chocolate. Serve immediately. Just delicious.