Caramelized Banana Upside Down Cake

Basically, I have a ton of bananas that I bought for baking.  Some of them are going to make some Banana Jam, and if you've never tried that you don't know what you're missing.  Go check out the recipe over here.

I didn't want to make banana bread, I think that's been done to death.  No offense to banana bread, but if there's one thing this quarantine time has taught me, is that everyone and their mother is currently eating and baking them, and I'm a bit sick of seeing it everywhere LOL

My 17 year old son loves caramelized bananas, and any kind of banana cake, so I figured a caramelized banana cake would be the way to go.

I used the recipe for my grandfather's simple vanilla cake, and just made a quick caramel to hold the bananas in place.....if that makes sense.

Let's just bake and I'll show you.

Caramelized Banana Upside Down Cake

Simple Vanilla Cake
Sliced bananas
1 cup sugar
1/3 cup water


In a small saucepan, mix the water and the sugar until sugar is dissolved.  Turn the heat to low, and let the mixture turn into a syrup.  I don't stir it, I just let it sit until it starts turning a nice golden brown.  Don't turn the heat too high or it will crystallize.

Once done, pour into a spring form pan.  Mine was a 9 inch.  Take the sliced bananas and make a layer over the caramel.

Take the vanilla cake batter, and slowly pour over the bananas and caramel.  Bake at 350 for about 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Pull cake out of the oven, place over a cake plate and carefully invert.  Remove the side and bottom of pan.  If any bananas stick to the bottom, just scoop them out and pop them back on the cake.

That's it.  Simple, easy and soooo yummy.

Homemade Strawberry Shortcake

I was at the grocery store on Friday and the strawberries were pretty inexpensive, only $2.99 a punnet.  I grabbed two because not only do we love strawberries on their own, or sprinkled with some sugar and dipped in whipped cream, but strawberry shortcake is one of those simple desserts that is perfect for warm weather.

Usually I would buy the packs from the supermarket, you know the ones with the already made shortcake?  But here's the thing, homemade is always better and I find the ones from the store get a little rubbery and chewy over time.

So I went on a hunt for a simple recipe that would produce flaky yummy shortcake, and as always, Sally's Baking Addiction came through.  I can't stress enough how much her website has changed my baking life.  There is not one single recipe that I have tried that didn't turn out right.

Now, let's make some shortcake.  I am only sharing the shortcake part of the recipe because that is all that I used.  But if you're wanting to make the full recipe including preparing the strawberries and making your own whipping cream, please head on over and check out the full recipe on Sally's site.

Homemade Strawberry Shortcake

Adapted recipe from: Sally's Baking Addiction

3 cups (375g) all-purpose flour* (spoon and leveled)
1/4 cup (50g) granulated sugar
2 Tablespoons baking powder (yes, Tablespoons!)
1 teaspoon salt
3/4 cup (180g) unsalted butter, cold and cubed
1 cup (240ml) cold buttermilk*
2 Tablespoons (30ml) heavy cream (or buttermilk)
coarse sugar, for sprinkling



Preheat oven to 425°F (218°C). Mix the flour, granulated sugar, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Pulse until coarse crumbs form. If you used a food processor, pour the mixture into a large bowl.

Pour buttermilk on top. Stir everything together until just about combined– do not overwork the dough. The dough will look like shreds and be very crumbly. Turn the dough out onto a work surface and gently mold it together in a ball using your hands. Gently flatten until it is evenly 1/2 inch thick. Cut into 3-inch circles. Re-roll any scraps until you have about 12 biscuits.

Arrange in a 10-inch cast iron skillet or close together on a lined baking sheet. (Make sure they’re touching.)

Brush the tops with 2 Tablespoons heavy cream (or buttermilk) and sprinkle with coarse sugar. Bake for 15 minutes or until biscuits are golden brown on top. Remove from the oven and allow to cool for 10 minutes before assembling.


Slice the biscuits in half and layer with strawberries and whipped cream. Serve immediately.

Churros Cake

Stop what you're doing, go into your kitchen, and get this cake baking in the oven.  I don't care what you go do for the next 40 to 50 minutes while it bakes, but you have to get this cake in the oven, like NOW.

I am always in the kitchen and usually have a cake baked every week, or some other type of sweet treat or dessert.  I just love having that special something for the kids, for the husband, or for me to enjoy on a lazy afternoon, with a cup of coffee.

The first time I made this cake, I was a little apprehensive, only because I wasn't quite sure how the whole condensed milk in the bottom of the cake pan, was going to work out.  But the minute that I inverted that cake into the cake platter, I got it, and you will too.

So, let's get going.  You don't need anything too out there, matter of fact, you should have all these ingredients in your pantry, and since we are all under quarantine anyway, it may just be the perfect moment to whip up something special for your family.

You won't regret it, and if you're anything like me, it may just become your favorite cake.

Sorry Tres Leches, but the Churros cake may have just surpassed you.

Churros Cake

1 can condensed milk
1 cup sugar
3 eggs
3/4 cup oil
1 cup milk
1 tablespoon ground cinnamon
2 cups flour
1 tablespoon baking powder (I would actually suggest using 2 teaspoons instead, as the whole tablespoon sometimes makes the quite dense)


Preheat the oven to 350º F.

Grease a bundt cake pan with either butter and flour, or non stick spray.   Pour the can of condensed milk into the pan and then place in the fridge to chill, while you prepare the cake batter.

In a big bowl, mix the flour and baking powder, set aside.

In a blender, beat 1 cup sugar, 3 eggs, 3/4 cup oil, 1 cup milk and 1 tablespoon ground cinnamon, for about 3 minutes.

Add the blender mixture into the flour mixture, stir.  Try not to over beat the batter, just mix until all ingredients are combined.

Remove the cake pan from the fridge, and then slowly and very carefully pour the cake batter in, being careful not to mix the batter into the condensed milk. 

Bake for 40 to 50 minutes until a toothpick inserted in center comes out clean.  Remove from oven and let cool down for 5 minutes before inverting onto cake platter.

Bolo de Milho (Brazilian Cornmeal Cake )

There is a special moment in every day life, when you're Portuguese that is, that you have this thing called "lanche".

It is typically in the afternoon between lunch and dinner, and is comprised of a cup of coffee or tea and a slice of cake, some fresh bread with butter, or a sandwich etc.

There really isn't a translation to the word and it's not something that I see many other countries doing, unless in Europe, or Brazil.  It is certainly not something done in America where I've lived for the last 21 years.

But, it is something I try to hold on to as part of my heritage, and really, who says no to a slice of yummy cake mid afternoon?

I try to make a cake every few days, my family has gotten used to it and almost expect it.  When one is finished, I start thinking about which to make next.

This cake that I'm sharing today is certainly one of my favorites, although not a fave or even liked by my son Nicholas, who can not stand cornbread or cornmeal of any kind.  To him, it's a texture thing, and I get that as corn does have that unique texture, almost grit to it, but I absolutely love it.

Typically you would add guava paste.  It is very similar to the Marmelada that we make with the Quince fruit, but using Guava instead.  You can find it at Walmart and local ethnic stores.

Basically you just cut it into small cubes and gently drop them into the cake batter before baking.  I didn't have any guava paste on hand, so I substituted with half teaspoon drops of raspberry jam.  It still turned out phenomenal.    This step is optional though, and you don't have to add anything to the corn cake, it is equally delicious without.

Give it a try and let me know what you think.

Bolo de Milho (Brazilian Cornmeal Cake)

1 cup flour
1 cup Corn Meal (I like using yellow, but you can use white corn meal too)
1 tbsp. baking powder
¼ tsp. salt
1cup sugar
2 eggs
½ cup Vegetable Oil
1 cup milk
Guava Paste cut into half inch cubes, or jam of your choice (optional)



Heat oven to 350°F.   Grease a cake pan, bundt or 13x9.  Set aside.

In a mixer bowl, beat eggs and sugar until creamy and pale yellow.  Add the oil and milk.

In a separate bowl, mix together flour, salt, corn meal and baking powder.  Add to egg mixture and mix until smooth.

Pour batter into greased cake pan.  If adding guava paste or jam, gently drop around the cake batter.  They will likely sink to the bottom, but that is ok.  Bake for about 30 minutes, until the cake starts pulling away from the sides, or a toothpick inserted in middle comes out clean.

Remove from oven and let cool for 10 minutes.  If using bundt pan, invert cake onto plate.

Copycat Starbucks Banana Bread

You're probably thinking "Another banana bread recipe?".

I know, it's a very common dessert to make, and I think everyone has their own favorite recipes.  I myself have made this numerous times, with numerous recipes and some have been great, others have been flops.  But, that is the way it goes when you bake, constantly trying, experimenting, failing and trying again until you find that one recipe you know will never fail you.

I came across this recipe in a youtube video and happened to have a bunch of bananas that had become overripe, which in my house means, no one will touch it, not even with a 10 foot pole.

After trying this recipe, I must say that it is one of the most delicious banana bread I've ever had, and hey, much cheaper than going to Starbucks and paying 4 dollars for a slice, right?

Quick note, the recipe calls for walnuts but I didn't have any on hand, the only thing I had was sliced almonds and that is what I used.  Still turned out very good.

Copycat Starbucks Banana Bread

Source:  My Frugal Adventures

2 cups flour
1 teaspoon baking soda
¼ teaspoon salt
1 egg
1⅛ cup sugar
½ cup vegetable or canola oil
2 tablespoons buttermilk or milk
½ teaspoon vanilla
3 bananas mashed very well
½ cup chopped walnuts



Preheat oven to 325 degrees.

Add flour, baking soda and salt to a small bowl and set aside. Mix egg, sugar and oil and stir until well combined.

Add the dry ingredients to the wet and stir well. The mixture will be thick and dry. Next add milk, vanilla and bananas and stir until incorporated. Mix in walnuts and pour into a loaf pan.

Cook 50-75 minutes, checking regularly until a knife comes out clean.

Raspberry Poke Cake

Over the past few months, I have been baking cakes for my family, on a regular basis.  I usually make at least one a week, though some weeks it goes so fast that I make a second one, and then there are weeks that I make a particular cake that seems to just sit there for a while before getting eaten.

Raspberry Poke Cake is the cake for this week, and I can already tell you that I will have make another by week's end.  It is that good, and it has gone THAT fast that there are but 3 or 4 pieces left.

My 16 year old son especially, loves it.

If you're looking for a quick and easy dessert for those moments where family or friends come by, and you need something to serve with a cup of coffee, look no further.  I'm pretty sure you will have all the ingredients needed, in your pantry.
 

Raspberry Poke Cake

1 box white cake mix (ingredients needed for cake)
2 boxes raspberry jello (1.4oz), or a 3 oz. box of jello
1 and half cups boiling water
Cool Whip (8z)


Bake the white cake mix according to package directions.  Let cool for 10 minutes.

Mix the jello with the boiling water.  Poke holes all over the cake, you can use a fork or the handle of a spoon or knife etc.

Pour the jello mixture slowly over the cake.  Refrigerate for 30 minutes.  When cake is cool, cover with cool whip.  That's it, super simple and yummy.



Options:  You can take some raspberry jam, and after the cake has been refrigerated for 30 minutes, slather on a thin layer of jam over the cake before adding the cool whip. 

You can also warm the jam up slightly to make it easier to pour, and pour on a thin layer over the cool whip.  Or you can use pie filling as well to top the cake after the cool whip.

There are tons of variations to this cake, so do whichever you like, but I will say that even just as simply as I've given you the recipe above, it is super yummy and doesn't really need anything else added.

Chocolate Chip Banana Bars

Chocolate Chip Banana Bars are not only delicious, but a great way to use up over ripe bananas.

My family tends to go through phases, there are the months where I can't seem to buy enough bananas to keep in the house, and then there are the months were not a single banana is touched.  We are in one of the latter months and so I ended up with a bunch of bananas going so ripe, that they started turning to mush.

I usually will make banana bread, or banana streusel cake, and even chocolate chip banana muffins, but when I saw this recipe over at Butter with a side of Bread, I just knew I had to try.

They are great for breakfast, for a snack, for a mid afternoon treat or even a late night movie watching munchie.

Chocolate Chip Banana Bars

Source:  Butter with a side of Bread

5 very ripe bananas about 1 2/3 cup
3/4 cup brown sugar
1/4 cup oil any type- I use coconut
1/4 cup milk
2 eggs
1 3/4 cup flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 cup mini chocolate chips divided



Heat oven to 350 degrees F. Spray a 15×10.5 (I used a 13x9)  pan with non-stick spray.

Peel bananas and mash well. Stir in brown sugar, oil, milk and eggs until combined. Add in dry ingredients and stir. Fold in 1/2 the chocolate chips.

Spread the batter into the prepared pan and sprinkle remaining chips on top. Bake 18-22 minutes, until a wooden toothpick inserted in center comes out clean. Cool completely and cut into squares.

Yields 24 bars.

Tarte de Leite e Canela - Portuguese Milk and Cinnamon Tart

Tarte de Leite e Canela is a delicious, creamy tart made with the simplest of ingredients.  

Tarte de Leite e Canela

I love a good milk tart, I find that it is one the simplest desserts to put together, and it always seems that you've spent hours on it.

It is very much like a custard tart in that it's filling is creamy, creates it's own sweet pastry like crust and that sprinkling of cinnamon on the top just take this tart to the next level.

Other tarts you may like:
Almond and Orange Tart
Melktert (South African Milk Tart)

This is such a quick dessert to make, and it is sure to impress your family and friends.  I've made this one a little different in that I substituted normal Vitamin D milk for Lactose Free Milk so that my daughter could enjoy it too, as she is Lactose intolerant.

Tarte de Leite e Canela - Portuguese Milk and Cinnamon Tart

Ingredients:
1 and 1/2 cups of sugar
1/4 cup of melted butter
4 eggs
1 cup of flour
2 cups of milk (I used Lactose Free Milk)
Cinnamon (to taste)



Preheat the oven to 350ºF.  Grease a round cake pan with butter and dust with flour.

In a stand mixer, mix the sugar and butter, then add in the eggs, flour and mix well.

Add the milk, stir well and then let stand for ten minutes.

Pour the prepared batter into the pan, sprinkle with cinnamon and bake for 30 minutes or until a knife inserted near the center, comes out clean.

Remove from oven, let cool slightly and then remove from pan. 

Lemon Zucchini Cookies

Lemon Zucchini Cookies are the perfect summer cookie. They are not only delicious but also a great way to use up the zucchini in your fridge.

Lemon Zucchini Cookies

I will start by saying that I am not a cookie fan.  My husband loves cookies, my daughter loves cookies, my son is so so, but me?  Could live without them, just don't much care for cookies.

But, with that said, I will tell you that these are some of the best cookies I have ever eaten in my life.  No joke!!!

I'm not just saying it because I want you to make them for yourself, I'm saying it because it's what I feel.

When I first came across this recipe, I was looking for something to make using the zucchini I had in the fridge, that was starting to go bad.  I saw these cookies and thought they sounded interesting, though wasn't quite sure if the combination of lemon and zucchini was something I would enjoy or my cookie loving family would.

Goodness, I wish I had found them earlier.  They are phenomenal!

I doubled the recipe so that I could share with family.

Other cookie recipes you may enjoy

Iced Pumpkin Cookies
Cherry Pie Cookies
Walnut Crescent Cookies
Cocoa, Peanut butter and Nutella cookies
Chocolate Crinkles
Biscoitos ( Portuguese Cookies)

Lemon Zucchini Cookies

Source:  Taste of Home

1/2 cup butter, softened
1 cup sugar
1 large egg, room temperature
1 cup finely shredded zucchini
1 teaspoon grated lemon zest
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup raisins
1/2 cup chopped walnuts

LEMON GLAZE:
2 cups confectioners' sugar
2 to 3 tablespoons lemon juice



In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in egg, zucchini and lemon zest. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in raisins and walnuts.

Drop by tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

For glaze, combine confectioners' sugar and enough lemon juice to reach a thin spreading consistency. Spread or drizzle over cooled cookies.

Frozen Key Lime Pie

Frozen Key Lime Pie is an amazingly delicious dessert.  Tangy, sweet and almost like an ice cream cake, it is sure to impress all your guests.

Frozen Key Lime Pie

There are desserts that I find to be synonymous with summer.  Fruit pies, lemon meringues and key limes.  They are amazing on their own but when you add in the frozen factor, you are taking it to a whole new level.

This dessert was made for our 4th of July barbecue as well, and got rave reviews.  It is so yummy, cold and creamy and perfect for a hot summer day.

Again, this is another recipe from Taste of Home so be sure to go on over and give them a look, you are sure to find a plethora of mouth watering dishes to make.

Now before you go and make it and enjoy it, let me warn you, it is NOT a low calorie dessert, like at all, but some days you have to throw caution to the wind and go for it.

Other Pies you may enjoy

Mincemeat Pies
Banana Cream Pie
Lemon Meringue Pie
Tippy Top Peanut Butter Pies in Jars
Lemon Pie by the Yard
Red, White and Blueberry Pie

Frozen Key Lime Pie

Source:  Taste of Home

Yield: 8 servings (I got 12 out of mine with smaller slices)

1 piece:  672 calories

1 cup all-purpose flour
1/2 cup salted cashews, chopped
1/2 cup sweetened shredded coconut
1/4 cup packed light brown sugar
1/2 cup butter, melted
2 cups heavy whipping cream
1-1/2 cups sweetened condensed milk
1 cup Key lime juice
3 teaspoons grated Key lime zest
1 teaspoon vanilla extract


Preheat oven to 350°. In a small bowl, combine flour, cashews, coconut and brown sugar. Stir in butter. Sprinkle into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until golden brown, stirring once. Cool on a wire rack.

Meanwhile, in a large bowl, combine cream, milk, lime juice, zest and vanilla. Refrigerate until chilled.
Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions.

Sprinkle half the cashew mixture into an ungreased 11x7-in. dish. Spread ice cream over top; sprinkle with remaining cashew mixture. Cover and freeze 4 hours or until firm.

Lunch Lady Brownies

Drop everything you're doing, and go and make these for your family, or for you, whatever floats your boat.

I'm not even going to sit here and make a huge introduction or talk over and over about what a brownie is or why you should make these, I just want you to know that these are delicious and you will never think of brownies the same way again.

This is yet another recipe from Life in the Lofthouse, do go by and check out the site, you won't regret it, Holly has a ton of yummy recipes available.

Lunch Lady Brownies

Yield: 12 to 24

1 cup butter, melted
½ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
4 large eggs
4 teaspoons vanilla extract

Chocolate Frosting

¼ cup butter, softened
¼ cup milk ( I use 2%)
¼ cup unsweetened cocoa powder
3 cups powdered sugar


Preheat oven to 350° F. Line a 9x13-inch baking dish with foil and spray foil with non-stick spray. Set aside.
In the bowl of an electric stand-mixer, add the melted butter and cocoa powder. Using the paddle attachment, blend until smooth.

Add the flour and sugar. Beat together then add eggs and vanilla. Mix just until combined. Don't over mix. (Batter will be thick)

Pour batter into prepared baking dish and spread out evenly. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove brownies from oven and let stand 15 minutes before frosting. You want the brownies still warm when you frost them!

FOR CHOCOLATE FROSTING: Beat together all the frosting ingredients until smooth. Pour and spread over warm brownies. Let cool completely before cutting and serving.

Jamaican Banana Bread

Banana Bread!!

We all love it (or the majority love it, I'm sure there are those that don't), we've all made it, and we are all pretty familiar with this well known banana yumminess.

But just imagine taking that good ol' banana bread and kicking it up a couple notches, and by that I mean a GOOD couple notches, like rum and coconut kinda notches.  You get where I'm going with this?

I was on Pinterest a while back, just browsing, you know doing what we all doing when we get bored or have a few minutes hours to kill.  I landed on this recipe quite by accident, and the minute I saw it I knew I had to make it.  Much as I love a typical banana bread, I'm always up for a variation and this one provided just that.

Super easy to make, but the combination of the banana, rum and coconut, works really well.  I think all that was missing was a cold glass of pina colada and a gorgeous beach.

The recipe is from Recipes Yummy.

Jamaican Banana Bread

• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/4 cup butter, softened
• 2 large eggs
• 1 1/2 cups mashed ripe banana (about 3 bananas)
• 1/4 cup plain low-fat yogurt (or pina colada flavored!!)
• 3 tablespoons dark rum OR apple cider
• 1/2 teaspoon vanilla extract
• 1/2 cup flaked sweetened coconut
• Cooking spray
• 1 tablespoon flaked sweetened coconut
• 1/2 cup powdered sugar
• 1 1/2 tablespoons fresh lime or lemon juice


Preheat oven to 350°.  Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, baking soda, and salt, stirring with a whisk.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended.  Add eggs, 1 at a time, beating well after each addition.  Add banana, yogurt, rum, and vanilla; beat until blended.

Add flour mixture; beat at low speed just until moist.  Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut.

Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.  Cool in pan 10 minutes on a wire rack; remove from pan. 

Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.

Cuca de Banana - Banana Streusel Cake

When people ask me where I'm from, I often wonder how to explain, because I was born in Mozambique which was a Portuguese colony at the time, but it is an African country so I'm African but Portuguese, lived until I was 10 in Portugal, then moved to South Africa and lived there for 14 years.

We are of French descent, and my grandfather's parents were from Brazil.

Are you confused yet?  Hahah

Anyway, that means that when it comes to food I love all kinds but I have a special affinity for Portugese and Brazilian.

With that in mind, I thought I would come in and share a cake recipe that is very well known in Brazil, it is a banana cake with a yummy streusel topping.  There's absolutely nothing to it, it's quick to put together, using ingredients you no doubt already have in your pantry.

Cuca de Banana - Banana Streusel Cake

For the cake:
150 grams sugar (1 cup)
150 grams of cold butter (6 tablespoons)
2 medium eggs
150 grams of self rising flour (if you don't have it, you can use one cup of flour, 1 teaspoon of baking powder and a half teaspoon of salt)
4 ripe bananas, sliced

For the streusel topping:
6 tablespoons of sugar
4 tablespoons of flour
2 tablespoons of ground cinnamon
2 tablespoons of butter


In a stand mixer, beat the cold butter with the sugar for about 5 minutes, until soft and fluffy.  Add the eggs one at a time, until well combined.

Start adding the flour, a little at a time, beating on low speed, once the flour is incorporated, turn the speed up to medium and beat well for 2 minutes.

Grease a springform pan with butter and flour, pour in the batter, and then lay the sliced bananas on top.  Bake in a 350 degree oven for 30 minutes.  Do NOT open the oven door during the first 20 minutes.  After 30 minutes, check to see if cake is cooked all the way by inserting a toothpick near the center, if it comes out dry, it is done.

Remove from oven.

Make the streusel topping by mixing all the ingredients together, then crumble over the baked cake, return to the oven for another 10 to 15 minutes. 

You can also place the streusel on the cake before baking in the oven, but I prefer to do it this way because I find the topping gets nice and crunch and doesn't mix into the batter.

Let cool  and serve.

3 Ingredient Ice Cream

As the weather starts to warm up, my mind immediately goes to summer time, hot temperatures and afternoon treats.

Usually we stock up on Braum's Ice Cream, and that's fine as we love all the different flavors, but it can become a bit expensive at $6 a gallon.

As always, it is cheaper to make at home, but, is it worth it? 

For me, it is.  It is certainly cheaper to make and I can use whatever flavor I choose, which gives me endless possibilities. 

3 Ingredient Ice Cream

1 can condensed milk
1 can evaporated milk
1 3 oz. box Jello, flavor of your choice (I used Raspberry)


Make the jello as per directions on the box.  In a blender, add the jello mixture, the condensed milk and the evaporated milk.  Beat for 2 or 3 minutes until well incorporated.

Pour into a freezer safe tub, and freeze for 2 hours.

After two hours, pull out of freezer and transfer the mixture into a kitchenaid mixer, or a big bowl that you can use with a handheld mixer.

Mix on medium for 10 minutes.  It will get really well blended and will also increase in volume.

After the 10 minutes, pour back into freezer tub or a bigger one if needed and freeze for 12 hours.

That is it, simple, quick and easy.  It does take a long time to freeze, and it most certainly needs the 12 hours in the freezer, so keep that in mind when making a batch for your family.

Malva Pudding - South African

Growing up in South Africa, I was able to not only continue to enjoy my Portuguese heritage through the meals we ate at home, but also be privy to the wonderful South African food.  Things like Koeksisters, Vetkoek, Mince Roll, Melktert and the amazing Malva Pudding.

I actually took Home Economics in school and I remember making it as one of our projects.  I'm sure I don't have to tell you that Home Ec. was my favorite subject in school, do I?  Especially when it was cooking day.

Anyway, I thought I had shared this recipe with you all, but after looking through the blog this morning, I noticed that I hadn't, and the last time I actually made the Malva Pudding was back in 2014.  Wow, that needs to be remedied and fast.  I think I will make one this weekend.

Malva Pudding

Source:  Rhodes

Sauce

1½ Cups cream
½ Cup butter, cut into blocks
¾ Cups + 2 teaspoons dark brown sugar
¼ teaspoon salt
1 Tablespoon Rhodes Apricot Jam (Just use whatever apricot jam you have on hand)

Batter

2 Tablespoons butter
⅓ Cup + 4 teaspoons dark brown sugar
3 Tablespoons Rhodes Apricot Jam
1 egg
1 teaspoon bicarbonate of soda
½ Cup of milk
1 Cup flour
¼ teaspoon salt
4 teaspoon vinegar

Serve with custard, cream or ice cream.


Place the cream, butter, sugar, salt and Apricot Jam in a medium saucepan, stirring continually over a high heat, bring the sauce to the boil.  Reduce the heat and simmer for two minutes.
Remove from the heat and keep warm.


Cream the butter and the sugar together until the butter is pale and soft.  Beat in the Apricot Jam, beat in the egg.  Dissolve the bicarbonate of soda into the milk.

Sift the flour and the salt together and add to the batter, alternating with the milk.  Beat in the vinegar.
Spoon the batter into an ovenproof pudding bowl that has been sprayed with non-stick spray.

Pour half of the sauce over the batter.

Bake the Malva Pudding in an oven preheated to 350º F,  for 40 minutes or until risen and golden.
Remove from the oven and pour over the remaining sauce a little at a time until all the sauce is absorbed by the hot pudding.

Serve hot with custard, cream or ice cream.

Mint Chocolate Mug Cake

Y'all......mug cakes are one of the easiest and most versatile recipes to keep on hand.

You know how sometimes you get a craving for something sweet, but you don't want to have to whip up a whole cake?  This is the perfect way to get rid of that craving, and since the possibilities are endless, you can do chocolate, vanilla, caramel, whatever you want.

This Mint Chocolate Mug Cake came about last week, when I was craving chocolate and had none on hand.  It turned out SO SO good and definitely hit the spot. 

Mint Chocolate Mug Cake

Adapted from: Table for Two

1/4 cup flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
2 tablespoons sugar
1/8 teaspoon salt
1/4 cup plus 1 tbsp. milk
2 tablespoons vegetable oil
1 tablespoon mint chocolate chips


In a big mug, add all the ingredients and give them a good whisk to make sure everything is incorporated. 

Add the mint chocolate chips to the middle of the cake batter.  Don't mix, don't stir, just drop and leave it alone.

Microwave on high for 70 seconds. Carefully remove from microwave and enjoy.

This truly is the fluffiest, softest and moistest mug cake, you will ever have.

Bolas de Berlim - Custard Filled donuts

When I was growing up in Portugal, one of my earliest and most fondest memories, are of the times we would go to the local bakery for a coffee and a cake.  Usually, it would be on Saturday afternoons, and it was called "Lanche", which is not lunch or dinner, but more of a snack in between the two big meals.

The adults would have a coffee and I would eagerly await my glass of chilled coca cola with a slice of lemon and tons of ice, and along with it, one of these Bolas.

Sometimes, we would have them while at the beach, the vendor would come around yelling out "Bolasssss de Berlim", and we would buy one and enjoy it right there on the beach towel, our fingers full of beach sand and our mouths covered in sugar.

There are memories that stay with you forever, and these are certainly some of those.

I had not made these before because I always felt that they would probably take up too much time, or maybe I thought they would be difficult to make.

But recently, I got a huge craving for these and decided that it was now or never, and goodness, am I glad I gave in.

Not only are they easy to make, but even the egg custard creme inside was a pinch to make as well.  If you're wondering what it is, that is good ol Creme Pasteleiro, or Creme Patisserie.

I do hope you give these a try, they are amazingly delicious and your family will love them for sure.

Bolas de Berlim

325 grams all purpose flour
25 grams butter
25 grams sugar
Pinch of salt
100 ml water
2 eggs
1 packet dry yeast

Sugar for rolling

In a stand mixer, add all the ingredients, and beat well for 8 minutes.  Check the dough, if it is too dry add a little bit of water a time until you achieve a smooth elastic dough.  If it's too wet, add a little bit of flour at a time.

Pull the dough out and then measure out 50 gram dough balls.  I have a kitchen scale that works with both grams and ounces.

You should get about 12 or so pieces of dough.

Roll each into a ball and place on a lightly greased baking sheet.  Cover with a clean towel and let rise until triple in size.

Fry at a temperature of around 300 F, until gold brown, flipping over to ensure that both sides are nice and golden.

Transfer to a paper lined dish to remove excess oil.  Quickly roll in sugar to coat and set aside.

You can fill these with either jam, vanilla cream or creme patisserie.

To fill, make a 45 degree cut just above the middle of each donut ball,making sure not to slice all the way through, and fill.  You can also cut them straight down the middle as well, again making sure not to cut all the way through.

Enjoy :)

Chocolate Orange Drizzle Cake

In the world of cakes, I am one who prefers simplicity.

Maybe it's the fact that I grew up used to simple homemade vanilla cakes, those that my grandfather would throw together at midnight, just because the 4 grandchildren said they wanted cake.  He was awesome like that.

He never really measured, he never really used a recipe, he actually didn't cook much but we all knew him for his perfect cakes.  There were no rich sweet gloopy frostings slathered on top, or complicated fillings.  They were homemade, plain, not too sweet, with a dusting of powdered sugar, and enjoyed over a cup of tea.

Those memories have stuck with me my whole life.

I'm not a huge cake fan, I've always been more into savory than sweets, and I really dislike very rich cakes especially with tons of frosting.  They make me feel quite sick, to be honest.  But once in a while I'll get a hankering for a slice of fluffy cake and I have to cave.

And here we are.....

If you like chocolate oranges, you are in for a treat, because this cake tastes just like one of those. My son loves the chocolate oranges and he was quite excited when I handed him a slice of this cake after photographing for the blog.

The recipe comes from one of my very much loved British cookbooks that I've had for many years.

Chocolate Orange Drizzle Cake

For the cake
1 ½ sticks of butter, softened
¾ cup sugar
3 large eggs
Grated rind of 2 oranges
1 ¾ cups self rising flour, sifted
2 tbsp milk

For the topping
Juice of 2 oranges
½ cup sugar
2 oz. semisweet chocolate

Preheat the oven to 350° F.  Grease and line a 7 in. round pan.  Cream together the butter and sugar until light and fluffy.  Add the eggs, one at a time, and beat well.  Add the grated orange rind, flour and milk and fold in with a metal spoon.

Turn into the prepared pan, smooth the top and bake for 30-40 minutes until a skewer comes out clean.  Remove from the oven and leave to cool in the pan.

When cool, score the top of the cake lightly with a sharp knife.  Put the orange juice and granulated sugar into a pan and heat gently until the sugar has dissolved.

Bring to the boil and boil for 1-2 minutes.  Pour over the cake.

When all the juice has soaked in, carefully remove the cake from the pan.  Melt the chocolate and drizzle over the top.

You can leave it as is, or do a dusting of powdered sugar like I did.

Pudim Molotof - Egg White Pudding

When I was growing up, in Portugal, we used to go out on Saturday afternoons to a Pastelaria (bakery), and we would have an iced cold coke with lemon slices, and then a cake of some sort.  It depended on what I felt like in the moment, but Pudim Molotof was by far one of my favorites.

It's this amazing egg white pudding that just melts in your mouth with each spoonful, and is drizzled with caramel sauce or in some cases an egg sweet sauce almost like a curd, and toasted almonds.  It is absolutely divine.

I grew up loving it, I grew up wanting to learn how to make it, but was always very intimidated by the process.  It's a bit of a finicky recipe and if you mess with it too much it will go terribly wrong, flop and you end up with a chewy meringue instead of fluffy melt in your mouth egg whites.

About two weeks ago I was craving it and decided that it's now or never.  I sweated and my hands shook but I was determined that I would conquer this dessert.

And conquer it I did.  So pleased and now that I've made it it is no longer intimidating and I plan on making it again for Christmas.

Hint:  Do NOT touch the oven when it's baking, do not open the door at all even if you're curious and tempted to take a peek.

Pudim Molotof - Egg White Pudding

8 egg whites
8 tablespoons of sugar
1 teaspoon vanilla extract

For the caramel:
1 cup sugar (175 gr)
1/2 cup water  (100 ml)


To make the caramel:  In a saucepan add the water and the sugar, stir until well dissolved.  Cook over high heat until caramelized and a beautiful dark brown.  Do not overcook or it will burn the caramel and be extremely bitter.  Once done, pour into a fluted cake pan and swirl all around to cover the bottom, sides and up the middle of the cake pan.

Preheat the oven to 350° F.   Place a baking tray in the oven with water, I usually fill with water about halfway up the baking pan.

In a standing mixer, add the egg whites and whisk until stiff peaks form, slowly add in the sugar a little at a time, and finally the vanilla extract.  Scoop the egg whites into the caramelized cake pan, smooth the top, then smack the pan on the counter a few times to get rid of any air bubbles.  Place the pan into the middle of the baking pan with the water, you're going to cook the pudding in a Bain Marie.

Bake for about 20 minutes (do NOT open the door at all).  Once the 20 minutes are up, turn the oven off and let it sit in the oven with the door closed for another 30 minutes.  Again do not open the door at all, if you do the pudding will deflate.

Once the time is up, remove from the oven, let it cool down a bit and then remove from pan.  You have to do this really quickly and in one go or you'll end up with caramel sauce all over the place.   Remove the cake pan slowly so the pudding will release without breaking.

You can spoon some of the sauce over the pudding.  Enjoy!!!

Cinnamon Coffee Cake

Sometimes you crave something sweet, but you don't want to go to a lot of trouble. You just want something quick and easy to throw together.

This is it. Not a lot of fuss, not a lot of ingredients, just delicious goodness that comes together pretty quick. I think it would be perfect for those days when company arrives without notice.

Cinnamon Coffee Cake

1 cup oil
2 eggs beaten
1 tsp vanilla
1 cup milk
1 cup sugar
3 cup flour
3 tsp baking powder
½ tsp salt
1½ cup brown sugar
2 tsp cinnamon
½ cup butter, melted



In a large mixing bowl. combine oil, eggs, vanilla and milk together.  Add in the sugar, flour, baking powder and salt.

In a small bowl combine the brown sugar and cinnamon.

Pour half the batter into a 9x13 pan.   Sprinkle half of the brown sugar and cinnamon mixture, then top with the remaining batter.  Sprinkle the leftover streusel mixture on top.

Drizzle with the melted butter.  (I know it seems like a lot, but it really does make the cake)

Bake, uncovered at 350 for 25-30 minutes.