Desserts

Fluffy Buttermilk Pancakes

And just like that, its holiday season and 2019 is on our doorstep!

I can’t think of a better way to kickstart the festive season, than by sharing a recipe for the fluffiest buttermilk pancakes which will be your savior on those lazy holiday mornings (or evenings)! They are delightfully crispy on the outside and light and fluffy on the inside…YUM!

There are so many magical ingredients in this recipe that helps to achieve the best pancake but the star I’m going to focus on is the Snowflake Baking Powder.

Baking powder is an ingredient we use so often and therefore take for granted, unfortunately. Here are a few baking powder tips, to ensure you utilize it optimally.

Tip 1: To test whether your baking powder is still good, mix 1 teaspoon baking powder with 1/2 cup water.ย  If it bubbles and foams, the baking powder is still good. Always check the expiry date too ๐Ÿ™‚

Tip 2: Always store your baking powder in an airtight container in a cool, dry place so it does not lose its magic ๐Ÿ™‚

Ingredients:

  • 310g flour
  • 3 tablespoons sugar
  • 2 teaspoons salt
  • 1 teaspoon Snowflake baking powder
  • 1 teaspoon baking soda
  • 600ml buttermilk
  • 113g melted butter
  • 2 eggs, whites, and yolks separated

Method:ย 

  1. In a large bowl, whisk all the dry ingredients – flour, sugar, salt, baking powder, and baking soda.
  2. In a medium bowl add the remaining “wet ingredients” except the egg whites – buttermilk, melted butter, and egg yolks and whisk to combine.
  3. Add the buttermilk mixture to the dry ingredients and gently fold with a spatula until just combined, careful not to overmix.
  4. Add the egg whites and fold until just combined, careful not to overmix.
  5. Allow the batter to rest 15-30minutes.
  6. Add some butter to a cast iron skillet and heat over a medium-low heat. Once the butter has melted and is bubbling, reduce the heat to medium-low and add 1/3 cup of batter to the pan.
  7. Cook for 2-3 minutes, until bubbles start to appear on the surface and flip over on the other side cooking for another 1-2 minutes.
  8. Serve with your desired sides – I served with caramelized peaches and nectarines, homemade salted caramel and fresh cream.

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S’mores Brownies

It’s raining, it’s pouring, Sadie has an urge to bake something… ๐Ÿ™‚ Yes, in Cape Town its a stormy, wet weekend. The best thing to do in this weather is stay indoors and indulge in warm chocolatey treats, curled up around a fireplace. I’m not sure about you, but a fire always reminds me of S’mores and toasted marshmallows. What better way to combine it all than S’mores Brownies.

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Baked Chocolate Cheesecake

One of my absolute fave local baking blogs is The Kate Tinย – Katelyn’s recipes are amazing, her pictures and food photography is basically next to none and I mean just scroll through any of her channels and you’ll be drowning in drool.

For a while now, I’ve been looking for a go-to baked chocolate cheesecake recipe and when I attempted hers, I was SOLD!

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Churro’s

A fresh, hot churro dunked in a velvety chocolate sauce just sounds like heaven, right?

Churros have definitely become increasingly popular in South Africa, but to find the perfect one in Cape Town is somewhat rare. Instead of hunting for it, I opted for the easier route and whipped up a batch yesterday, using the recipe below.

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Mhalabia – Lebanese Dessert

During my recent trips to Abidjan, a friend had opened my eyes to the magic of Lebanese cuisine. For dessert I tried Mhalabia, a sweet and creamy almost panna cotta like textured middle-eastern milk dessert with the perfect complementary note of rose water, topped with honeyed pistachios. As a sweet treat, this was right up my alley and left me dreaming about it for days.

These daydreams left me with no choice but to try and recreate it, to satisfy my growing craving. To my pleasant surprise, it is incredibly quick and easy to make!

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Chocolate Bread Pudding

I’ve had this recipe in my drafts for such a long time, it’s finally time to shake off the dust and cobwebs and share this quick, easy and decadent recipe!

With winter snuggled in, this is the perfect quick andย  indulgent dessert to whip up for comfort, nostalgia and eye-rolls-of-delight…*cue the music* Chocolate Bread Pudding. I literally took a traditional bread pudding recipe and replaced the raisins with chopped up Lindt couverture. The selfish reason for this substitute is simply because I can’t stand raisins and hey any excuse for chocolate right?!

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Banoffee Pie

Happy New Year! Wishing each and everyone a fabulous new year, may the year ahead navigate us all to be the best versions of ourselves!

During the holidays, I must say, I didn’t bake as much as I thought I would. However, at the very start of my vacation, I gave this banoffee pie a go and wow it’s delicious, decadent but I must warn you that it is quite rich and therefore a modest slice will completely hit the spot. Continue reading

Marshmallow Brownies

Decorations everywhere, extended shopping hours, chaotic malls and traffic and just the general vacation-urge, the festive season is most definitely on our doorstep!

Holiday season usually means you need a few activities to keep the kids busy and recipes on hand to quickly whip up something delicious for your guests and I’m happy to report that this recipe ticks both boxes ๐Ÿ™‚ Continue reading

White Chocolate Mousse Eton Mess with Fresh Summer Berries

Exactly a month to go before I moonwalk into holiday mode. I seriously cannot wait for this break, I know so many are feeling precisely the same – in desperate need to just have a break and switch off for a while.ย  Continue reading

Chocolate and Strawberry Tart

I’ve really chosen the worst time to attempt making raspberry desserts. Well basically it’s impossible because it’s out of season. First it was the white chocolate and meant to be raspberry tarts and now it’s the milk chocolate and raspberry tart that was substituted with strawberries. I will definitely be trying this recipe again when raspberries are actually in season. It was such a quick and easy dessert to put together and I was particularly impressed with the pastry which is basically a shortbread pastry – divine!

If you into dark chocolate, I would definitely recommend using dark chocolate for a bitter chocolate tart, the strawberries provide the perfect balance ๐Ÿ™‚

Have a lovely weekend all and happy baking! xxx

Ingredients:

– 1 cup flour

– 1/3 cup icing sugar

– Pinch salt

– 100g cold butter

1 egg yolk

 

For the filling:

– 1 cup thick cream

– 1/3 cup castor sugar

– 100g broken chocolate (dark or milk depending on your preference)

– 2 egg yolks

– 1 punnet of strawberries / raspberries

 

Method:

1. Process flour, icing sugar, salt, butter and the egg yolk. Roll out thinly to line a 20cm loose-bottom tart tin, prick and freeze.

2.Bake at 190 degrees celsius for 10 minutes or until set. Cool.

3. For the filling: Heat cream ย with castor sugar and broken chocolate until the chocolate melts. Allow to cool slightly, then beat in the egg yolks.

4. Pour into pastry shell. Press in a punnet of strawberries / raspberries and bake at 150 degrees celsius for 30-40 minutes or until set.

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Bake baby bake!

5. Decorate with melted chocolate and refrigerate until ready to serve ๐Ÿ™‚

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