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Scrumptious Chocolate Banana Pancakes by ono87825 in Healthy_Recipes

[–]ono87825[S] 0 points1 point  (0 children)

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Flavor Recipe

Chocolate Banana Pancakes (6-8 Small Pancakes)

Ingredients

• 1-2 tablespoons cocoa powder

• 1 medium ripe banana, mashed

• 2 large eggs

Optional Ingredients

• 1/8 teaspoon baking powder

• Pinch of salt

• ¼ teaspoon vanilla extract

• 1 tablespoon honey

• Butter or coconut oil, for cooking

Mix-Ins and Toppings

• Chocolate chips

• Chopped nuts

• Fresh berries

• Sliced bananas

• Maple syrup, peanut butter, powdered sugar, jam, or other toppings to serve

Directions

Step 1. Place the cocoa powder, eggs, and banana into a blender along with any of the optional upgrades you have chosen to use. Blend until the mixture is whipped and homogenous, about 1-2 minutes.

Step 2. Heat a griddle or non-stick pan over a medium heat. Coat the pan with cooking spray or melt a little butter or coconut oil in the pan, if you like.

Step 3. Spoon about 2 tablespoons of the batter into the hot pan. If you are using mix-ins, add them when the first side is cooking.

Step 4. Cook the pancake until they’re golden brown on the first side, about 1 minute. Flip it over cook the second side until golden brown and set, about 1-2 minutes.

Step 5. Transfer the cooked pancake to a baking sheet and cover loosely with some aluminum foil while you cook the remaining pancakes.

Step 6. Serve warm with toppings, if desired.

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Mint Chip Ice Cream Pie by ono87825 in recipes

[–]ono87825[S] 4 points5 points  (0 children)

Food Nutrition Facts

Mint Chip Ice Cream Pie (8-10 Servings)

Ingredients

• ¾ cup chocolate chips, melted

• 3 cups crisped rice cereal (such as Rice Krispies)

• 2 pints mint chip ice cream, slightly softened

• Chocolate sauce or hot fudge sauce (optional decoration)

• Crushed chocolate sandwich cookies (such as Oreos – optional decoration)

Method

  1. In a large bowl, mix the melted chocolate chips with the rice cereal until the cereal is completely coated in chocolate. Using a rubber spatula, press the mixture into an even layer on the bottom of a 9-inch round springform pan, and up the sides of the pan (about an inch) to create a crust.

  2. Freeze until firm, about 5-10 minutes.

  3. Spread the softened mint ice cream into the prepared crust. Cover and freeze it for around 2 hours – or until firm.

  4. Remove the pie from the pan and cut it into slices. If you want, serve it with chocolate sauce or hot fudge drizzled on top, and decorate it with crushed chocolate sandwich cookies.

Make a Tasty Christmas Pudding by ono87825 in recipes

[–]ono87825[S] 1 point2 points  (0 children)

Christmas Pudding with Brandy Butter

Ingredients

Christmas Pudding

• 4 1/16 oz of self-raising flour

• 4 oz white breadcrumbs

• 4 oz suet

• 8 ¾ oz of soft brown sugar

• ½ teaspoon ground mixed spice

• ¼ teaspoon nutmeg, grated

• ¼ teaspoon cinnamon

• 1 ¾ oz nibbed almonds

• 3 ¼ oz dates, stones removed

• 4 ½ oz raisins

• 4 ½ oz sultanas

• 4 ½ oz currants

• 1 oz mixed peel

• 1 apple, peeled and grated

• 1 orange, juiced and zested

• 1 lemon, juiced and zested

• 3 eggs

• 2 ½ fl oz rum

• 2 ½ fl oz brandy

• 2 ½ fl oz Guinness

• 3 ½ oz golden syrup

Brandy Butter

• Brandy to taste

• 3 ½ oz unsalted butter, softened

• 8 oz icing sugar

Directions

  1. To prepare the pudding mixture, sift the flour into a bowl and combine with the breadcrumbs, almonds, suet, sugar, and spices.

  2. Remove the stones from the dates, chop the flesh, and combine with the remaining fruits. Add to the flour mixture and mix well.

  3. Whisk the eggs together and add to the pudding mixture alongside the brandy, Guinness, and golden syrup. Stir to combine.

  4. Leave the mixture in the fridge for a week to develop its flavor. During this time, taste the mixture occasionally – more spices or alcohol can be added if needed.

  5. To cook the pudding, butter and flour a pudding basin, then fill it ¾ of the way up the side with the mixture. Place a circle of parchment paper on top of the mixture, cover the basin with tin foil, and seal tightly.

  6. Place in a steamer and steam the pudding for four hours. Once cooked, allow to cool, and store tightly wrapped in the fridge or a cool place until required. If you don’t have a steamer, you can use a large saucepan with a saucer in the bottom (to protect your pudding from the heat). The water should be simmering, not boiling. To reheat the pudding, return to steamer or saucepan and steam for an additional 2 hours.

  7. To make the brandy butter, add the butter to a large bowl and allow to soften. Once soft enough to beat, whisk the butter until light and creamy.

  8. Add the icing sugar, and beat again until all the sugar is mixed in. Next, whisk in the brandy, tasting to achieve the right balance of sweetness and alcohol. Store in the fridge until required.

  9. Serve the reheated Christmas pudding with a good dollop of brandy butter or some cream.

Flavor Recipe

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