Breakfast

Pumpkin Pancakes

Pumpkin pancakes

Ingredients

  1. ½ cup pumpkin puree
  2. 1 egg
  3. 1 teaspoon vanilla
  4. ⅓ cup butter, melted
  5. ½ cup milk
  6. ¼ cup sugar
  7. 1 cup flour
  8. ⅛ teaspoon baking powder
  9. ¼ teaspoon cinnamon
  10. ¼ teaspoon nutmeg
  11. A pinch of salt

Pumpkin pancakes top

Pumpkin pancakes cut

Directions

  1. In a bowl, whisk butter, egg, milk and vanilla.
  2. Add flour, baking powder, salt, sugar, cinnamon, nutmeg and mix.
  3. Add in the pumpkin puree and whisk.
  4. On medium heat, heat up a non-stick pan and lightly oil with butter.
  5. Scoop about ⅓ cup of pancake batter per pancake onto the pan and cook until golden brown on both sides.
  6. Serve with syrup.
  7. Enjoy.

Pumpkin pancakes small

Pumpkin pancakes crop

Standard
Cakes

Pumpkin Bundt Cake

pumpkin bundt cake

Ingredients

  1. 1 cup pumpkin puree
  2. 1 ½ cups sugar
  3. 2/3 cup butter
  4. 2 eggs
  5. 1 teaspoon vanilla
  6. ½ cup milk
  7. 1 ½ cups flour
  8. ½ teaspoon baking powder
  9. ½ teaspoon baking soda
  10. 1 teaspoon cinnamon
  11. ½ teaspoon nutmeg
  12. ¼ teaspoon cloves
  13. ¼ teaspoon ginger
  14. A pinch of salt

pumpkin bundt cake top

pumpkin bundt cake crop

Directions

  1. In a bowl, mix all the dry ingredients and set aside.
  2. In a separate bowl, cream butter and sugar, then add eggs and vanilla and mix.
  3. Add pumpkin puree and mix.
  4. Add the flour mixture and milk alternatively and mix.
  5. Pour into a greased Bundt cake pan and bake for 35-40 minutes in a preheated oven
  6. Remove from the oven and cook for a few minutes before removing from the pan and cooling completely on a wire rack.
  7. Finish off with icing sugar glaze.
  8. Enjoy.

pumpkin bundt cake cut

pumpkin bundt cake slice

Standard
Cakes, Chocolate

Chocolate Cake

Chocolate cake

Ingredients

  1. 3 Large eggs
  2. 2 teaspoon vanilla
  3. 1 cup cooking oil
  4. ½ cup Buttermilk
  5. 1 cup milk
  6. ¼ cup hot water to dissolve the coffee
  7. 1 tablespoon instant coffee
  8. 3 cups flour
  9. ½ cup cocoa powder
  10. 2 teaspoon baking powder
  11. 1 teaspoon baking soda
  12. A pinch of salt

Butter cream frosting

  1. ¾ cup butter
  2. 4 cups icing sugar
  3. 1 cup cocoa
  4. 1/3 cup milk
  5. 1 teaspoon vanilla

Chocolate cake side

Chocolate cake crop

Directions

  1. Dissolve the coffee in hot water and set aside.
  2. In a bowl, mix all the dry ingredients.
  3. In a separate bowl, mix all the wet ingredients.
  4. Add the dry ingredients and mix well.
  5. Pour into two greased medium pans and bake in a 180°C preheated oven for 35-40 minutes.
  6. Remove from the oven and cool for a few minutes before removing from removing from the pans and cool completely on a wire rack.
  7. To make the frosting, cream the butter in the mixer and add icing sugar, cocoa and gradually add milk until you’re happy with the consistency, and finally add vanilla and mix well.
  8. Frost the cake.
  9. Enjoy.

Chocolate cake top

Standard
Dessert

Red Velvet Cheesecake Swirl Brownies

Red velvet cheesecake swirl brownies

Ingredients

Red velvet brownies

  1. ½ cup melted butter
  2. ¼ cup buttermilk
  3. 2 eggs
  4. 1 teaspoon vanilla
  5. 2 teaspoon red food colouring
  6. ½ teaspoon white vinegar
  7. ¼ teaspoon baking soda
  8. 1 cup sugar
  9. 1 tablespoon cocoa
  10. 1 cup flour
  11. A pinch of salt

Cheesecake swirl

  1. 230g cream cheese
  2. 1/3 cup sugar
  3. 1 egg
  4. ½ teaspoon vanilla

Red velvet cheesecake swirl brownies pan

Red velvet cheesecake swirl brownies slices sides

Directions

  1. In a bowl, mix flour, cocoa powder and salt.
  2. In a separate bowl, all the wet ingredients except vinegar.
  3. Add sugar and mix.
  4. Mix the vinegar and baking soda and let out a few bubbled and add to the wet ingredients mixture.
  5. Add the dry ingredients, mix and set aside.
  6. To make the cheesecake swirl, whisk the cream cheese, egg, sugar and vanilla until smooth.
  7. Pour the red velvet mixture into a greased pan.
  8. Pour the cheesecake mixture over the red velvet mixture and swirl with a spoon.
  9. Bake in a 180°C preheated oven for 25-30 minutes.
  10. Remove from the oven and cool completely in the pan.
  11. Slice into squares.
  12. Enjoy.

Red velvet cheesecake swirl brownies slices

Red velvet cheesecake swirl brownies slices blur

Standard
Cakes

Apple Raisin Cake

apple raisins cake

Ingredients

  1. 2 large apples
  2. 1 cup raisins
  3. 1 cup water for soaking the raisins
  4. ½ cup butter, softened
  5. 2 eggs
  6. 1 teaspoon vanilla
  7. ⅓ cup buttermilk
  8. 1 cup sugar
  9. 2 cup flour
  10. ½ teaspoon baking soda
  11. ½ teaspoon baking powder
  12. 1 teaspoon cinnamon

apple raisin cake pan

apple raisin cake1

Directions

  1. Preheat the oven to 180°C.
  2. Soak the raisins for about an hour.
  3. Drain the raisins and set aside and keep ½ cup of the soaking water.
  4. Peel, core and grate the apples.
  5. In a bowl, mix all the dry ingredients.
  6. In a separate bowl, mix all the wet ingredients, except the apple and raisins.
  7. Add the dry ingredients mixture and mix.
  8. Add the apple and raisins and mix gently.
  9. Pour into two small greased pans and bake for 40 minutes.
  10. Remove from the oven and cool for about 10 minutes before removing from the pan and cool completely on a wire rack.
  11. Enjoy.

apple raisins cake cut

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