Caramel banana muffins  Caramel banana muffins gaar


OK, what do you do when you have overripe bananas? You hunt your grocery cupboard, see what you can come up and then substitute and adapt as you go along, till you find the correct consistency and hope for the best. I did taste a small blob of the dough to try and figure out if I had to add anything else, but eventually decided enough is enough and here we go with a new creation!

500g self-raising flour
1 can of caramel treat
1 can 1% milk – I used the caramel tin as measurement – you can use any % milk you have, we only stock 1%
5 Large mashed bananas
2 heaped teaspoons of baking powder
1 cup chopped walnut pieces

Mix all ingredients thoroughly.
Spoon batter in 24 muffin pans lined with paper liners or into loaf pan/s.
Let it sit for ±20 minutes before baking.
Bake in preheated oven at 350 degrees F
I only made muffins and baked it for 20-25 minutes.  If you bake it in a loaf pan, you may have to bake it a bit longer for say 30-35 minutes or until a skewer inserted comes out clean. I have not baked it in a loaf pan as yet, so cannot provide you with the exact time, so just test it with a skewer for readiness.

On 12 of the muffins I added some extra walnut pieces, just for fun and extra crunch. Use a spoon to press them down, just a tiny bit, in order for them to stay put when baked.

Source:  Esmé’s kitchen – own creation

Kenny’s Microwave Cheesecake

Kenny’s Microwave Cheesecake

Kenny's Microwave Cheesecake1   Kenny's Microwave Cheesecake3Kenny's Microwave Cheesecake2 tt

1 pack ginger biscuits, crushed
2 tbsp butter, melted
250ml plain full cream yogurt
250ml Mascopone cheese
1 tin condensed milk

Mix the crushed biscuit with the melted butter and put it in your bowl you want to use for your cheesecake/tart. Push down firmly to make crust.
Sprinkle some dried cranberries over crust…this is optional but delicious.
Mix the yogurt, mascopone and condensed milk and pour over crust.
Put in mocrowave for 4 minutes on HIGH
Let it cool down and then refrigerate.
For decoration you can sprinkle pecan nuts on top.

Original Source: Original recipe RSG radio improvised by Berdine Esterhuyse
Posted by Nata Slabbert Vorster

Ice cream cake

Ice cream cake1 Ice cream cake2 Ice cream cake3tt

1 package chocolate wafers
2tbsp margarine
About 1L of fairly plain ice cream (I used vanilla with a butterscotch ripple)
1 bag of frozen strawberries
3tbsp instant coffee with a few drops of hot water
A 9″ store-bought spongecake
1 cup whipping cream
4 heaped teaspoons sugar
1 teaspoon vanilla extract
1 dark chocolate bar

First, I made a crust of the crushed wafers and melted margarine. I pressed it into a 9″ springform pan and put it into the freezer while getting the next step ready. And I think if I make this again, I’ll line the pan with plastic wrap first to keep it all contained.
Then I poured the hot water over the coffee just to dissolve it, and mixed about 1/2 of the ice cream into it. That formed the first layer of the cake, so spread it over the crust and put back in the freezer. The coffee helps to overcome all the sweetness.
Then blend half the pack of strawberries into a puree and marble it through the first layer of ice cream before it sets fully. Make sure to marble it through (first or second layer, doesn’t matter), because if it forms a layer of its own it freezes to a solid layer and is difficult to eat. At this point, it needs a good while in the freezer to set well.
Then I spread the other 1/2 of the ice cream over that. Next, I simply put the cake over the ice cream as the next layer. My mom-in-law suggested that the cake can easily be drizzled with a few drops of sherry, and I think that would be delicious.
Then I chopped the rest of the strawberries into bite-sized pieces and set aside. I whipped the cream and put the sugar and vanilla into it, then mixed the strawberries into it. That formed the top layer and went back into the freezer.
After about an hour, I melted the chocolate and drizzled it over. Then it sat in the freezer overnight.

Source: Corlea Smit‎  made it up from what I had

Vegan Rock Buns

Vegan Rock Buns tt

115g coconut butter / oil
230g plain flour
2 tsp baking powder
85g demerara sugar – soft brown
85g mixed dried fruit – cranberries, blackberries, raisons (or whatever you have available)
1 flax egg (1tbs ground flax – mix with 3tbs luke warm water – set aside to gel)
2 TBS Almond milk

Demerara sugar, to add on your rock bun before baking
Pre-heat the oven to 200*C/400*F. Cover a baking sheet with parchment paper.
Sift the flour and baking powder into a large bowl. Add coconut butter/oil, and rub into the flour with the tips of your fingers until the mixture resembles sand. Add the sugar and dried fruit and mix well.
Beat the flax egg and almond milk together. Stir it into the flour mixture to make a moist but firm dough.
Brake dough into 12 equal heaps (it should not be a neat ball, so do not over handle it) onto the prepared baking tray. Top with the sugar.
Bake in heated oven for 15 to 20 minutes, rotating the pan halfway through the baking time, until risen, golden brown and firm. Remove and place on a wire rack to cool before eating

Source: Esme Slabbert’s kitchen- modified to be VEGAN

Breakfast muffins

breakfast muffin tt
2 large eggs
150ml Greek 1% yoghurt
50ml Olive Oil
100g apple sauce
1 ripe mashed banana
4 tbsp Maple syrup
1 tsp vanilla extract
200g wholemeal flour
50g rolled oats, plus extra for sprinkling
1½ tsp baking powder
1½ tsp bicarbonate of soda
1½ tsp cinnamon
100g dried cranberries
Pinch of salt
2 tbsp mixed seeds, I pumpkin, sunflower and poppy seeds

Heat oven to 350F.
Line muffin tray with muffin cases – I used a regular size muffin pan and made 19 muffins. You can also use the extra large muffin pan for 12 muffins.
Mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla.
Add the remaining ingredients, except the seeds.
Add a pinch of salt and mix to combine, until you have a smooth batter, but don’t over mix as this will make the muffins heavy.
Spoon the batter in the cases.
Sprinkle the muffins with the extra oats and the seeds.
Bake for 25-30 mins until golden and well risen, and a skewer inserted to the centre of a muffin comes out clean.
Remove from the oven, transfer to a wire rack and leave to cool.
Store in a sealed container for up to 3 days.

Source: Esme’s kitchen – modified version

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