I love peanut butter and I love Thai food! I also love things that can be whipped up in 3, 2, 1 BOOM! This next recipe that I’ll be sharing with you is made from eight ingredients, eight simple yet complimentary ingredients that make up one of my favourite dishes, Beef In Satay Sauce mmmmmmmmmm….. so if you’re a fan of peanut butter and Thai food then guess what? You’re going to friggin love this recipe!
The other day I was feeling like a custard cake so I pulled out my Home Sweet Home book by The Hummingbird Bakery and paged through it to see if there was something along those lines in it, not only did I find a custard cake but I found a banana, chocolate, and custard cake! Those are like three of the best flavours ever so I didn’t waste any time starting to put this magnificent beast together.
There are quite a few steps involved, you have to make the sponge, the custard and the ganache that goes on top so I wouldn’t say that it’s the quickest recipe to get through, but it’s totally worth all the effort because it’s super delicious. I changed a couple of things from the original recipe, but it still worked out great and I was really happy with the end result.
So if you fancy a soft fragrant banana sponge with a sweet custard center and a rich chocolate ganache frosting, then this is the cake for you. If you don’t like bananas, custard or chocolate then may I suggest you give it a major skip!
Sometimes you wake up in the morning and you just feel like choc chip pancakes and you hope that you have all the ingredients in your cupboard so that you can stuff your face with a stack of sugar and chocolate.
These pancakes (flapjacks) are some of the easiest ones I have ever made and they never ever fail. You know how sometimes you make a batch of batter and then you try to make pancakes and 85% of them fail because either the mixture isn’t right, or the pan isn’t hot enough, or they look like something you found under the couch. Well this recipe will have you and your stretchy pants smiling from one drawstring to the next.
The other day I tried my hand at an Italian Cream Cake. For those of you who have no idea what an Italian Cream Cake is, not to worry I’ll explain…it’s a white cake that originates from the South that is flavoured with coconut and pecan nuts and covered in cream cheese icing. I know what you’re going to say, where does the Italian and cream fit into it? Well the cream is in the batter and as for the Italian, I’m as confused as you are on that one…
Before I stumbled across this recipe, I had also never heard of or tasted an Italian Cream Cake, but now I’m so glad that I’m no longer a stranger to this fluffy coconut-ty cake of loveliness.
I’ve been trying out different cookie recipes in the hopes that I will come across a nice one that we can use to make ice-cream sandwiches for Father. This is recipe no.3 that I have just tried out and not only was it a nice, quick and easy one to follow, but these suckers came out pretty delicious. They’re a little soft and chewy and the ones that I baked for a minute less worked quite nicely with an ice-cream filling because they remained a bit soft.
I have been trying to make choc-chip ice-cream cookie sandwiches for the past 2 days. I have tried 2 different recipes and although the biscuits came out nicely and the mixture of vanilla bean ice-cream and chocolate ganache is very morish, I think I need to find a choc-chip recipe that makes softer, chewier biscuits.