Sept20 cakes n event

14/10/2023

01/01/2022

HAPPY NEW YEAR!!!!💃💃🎊🎊❤️🎉🎉 WE MADE IT💃💃💃💃

17/11/2021

STRAWBERRY CAKE RECIPE🍓

INGREDIENTS
285g cake flour
2 teaspoon baking powder
1/2 baking soda
3/4 cup butter
350g granulated sugar
5 egg whites
1/3 cup youghurt
2 teaspoon pure vanilla
1/2 cup milk
1/2 cup reduced strawberries puree(I.e blended strawberry)
I Drop of pink food colour

PROCEDURE
1. To make the reduced strawberries puree wash strawberries with salted water and blend still smooth paste, then pour into a non stick pan and stir on low heat until it thickened

2.whisk the cake flour, baking soda and baking soda set aside

3. Use a hand mixer or stand mixer to cream together butter and sugar until light and smooth scraping down the sides of the bowl from time to time

4.Beat in the egg whites,youghurt,vanilla flavour until thick making sure you scrape down the sides from time to time

5. With the mixer on low heat pour in the dry ingredients batch by batch alternating with the milk mix until smooth

6. Add in the reduced strawberry puree and whisk well to avoid lumps,the batter will be slightly thick,pour into a greased pan and bake until a toothpick comes out clean

Enjoy

Credit: owners

13/11/2021

Yummy fish roll for the weekend

26/10/2021

Meat Pockets: Recipe source – FoodWeb
Ingredients:
560g flour (4 ½ cups)
400 ml milk
1 egg white (save the yolk for later)
80ml vegetable oil
30g sugar (2 tablespoons or more if desired) + 1 tsp salt
7g dry yeast (1 tablespoon)
1 teaspoon Vanilla essence
Steps:
1. Add yeast to milk, add egg white, sugar, salt, vegetable oil and vanilla essence. Whisk well.
2. Sift flour into a large bowl. Add milk mixture to make a soft dough. Knead lightly and let sit for 1 hour or till doubled in size, covered.
3. Prepare your filling while waiting. I used spiced mincemeat lightly cooked with some vegetables. (You can fill it with any protein of choice or even chocolate spread or fruit jam/marmalade).
4. Flour your work surface. Divide the dough into about 16 round pieces. You may weigh it for uniformity (Refer to picture with scale)
5. Roll or pat down with your hands to make a flat circle. It is very soft so you may not need to use a rolling pin; your hand could be enough. (Pic 1)
6. Scoop filling into middle of circle and pinch/join 2 edges (Pic 2)
7. Bring the other side to cover the filling and make a shape like a samosa (Pic 3) Pinch the edges tightly.
8. Flip it over and shape it well for the triangle shape (Pic 4). Because this dough is soft, it is very ‘obedient’  no resistance whatsoever!
9. Arrange on baking sheets, cover for about 10 mins. Brush top with the egg yolk and bake in preheated oven till browned and your kitchen smells good. Ovens differ so use whatever temperature you use to bake, please.
10. Remove from oven when done and let cool. Serve with a cold chocolate drink or........ let your imagination run wild!

16/10/2021

HOW TO MAKE COCONUT OIL

Get matured brown coconuts as many as you like, break, remove the water and cut into pieces.

If you want to extract the oil, the old mature coconuts are better to use than young coconuts.

To let the water out look for the 3 spots on to coconut. They’re soft and easy to open. Poke a hole with a knife or a screw driver. Let the water out..
To open up the shell you can use a hammer or a big knife. Also very easy, but be careful not to harm your self).
Remove the coconut from the shell
Cut the coconut into smaller pieces
Place it in the blender, or go to the mill and grind.
Add some water and blend it into a paste.
After blending put the mixture into a bowl and massage it.
Get a cheese cloth, or a sieve cloth and squeeze all the milk out of the paste.
Let it sit for a couple of hours (or overnight) until the water is separated from the cream.

Scoop the cream carefully off the water and place it in a pan on a medium fire. Make sure not to put your fire too high otherwise the coconut will burn and you will taste this later in the oil.

Cook until all the water disappeared and just the oil and coconut chunks are left.

Seperate the oil from the coconut chunks
Place a cotton wool on the mouth of your funnel and sieve out the oil from the chunks.

And your oil is ready....

14/10/2021

CHINCHIN RECIPE

Ingredients:
400g Plain Flour

120g Sugar

1/4 Teaspoon Baking powder

1/2 Teaspoon Grated Nutmeg

1 Egg

185ml Whole or Diluted Evaporated Milk

40g Butter

1/4 Teaspoon Salt

Preparation:

*Into a large bowl, add the Flour, Sugar, Salt, Baking Powder and Nutmeg, stir till well combined. Then add the Egg and melted Butter….

*Stir and combine till you get a crumbly dough…

*Now, add the milk…

*Mix till you get a smooth and non sticky dough.

*Sprinkle some Flour on a clean, flat surface, then roll out your dough on it…

*Then using a knife or a pizza cutter, cut the dough into your desired Chinchin shapes and sizes…

Pour cooking oil into a pan, quantity should be enough to deep fry the Chinchin. Leave to heat up to medium high. Be careful so it’s not too hot. Scoop some of the cut out Chinchin into the oil. Be careful not to overcrowd the pan. Your Chinchin needs enough room to move around while frying. If you add too much in, you’ll end up with soggy Chinchin…

Fry for about 2 minutes or until golden brown on all sides.
Do make sure you stir throughout for even frying. Scoop the fried Chinchin out of the oil and unto a paper towel lend plate when it’s done and repeat the frying process with the rest of the dough till exhausted…

20/08/2021

21/06/2021

Home made yoghurt.
it's Natural, Healthy & Tasty.

Recipe
1. Powdered Milk------ -------500g
2. Water -----------4liters
3. Yoghurt culture---10g
(You can also use fresh unsweetened natural yoghurt as your culture to make your own homemade delicious yoghurt.)
4.sugar--------------to taste
5. Vanilla flavour or any other flavour of your choice

Procedure
1. Dilute the milk with the water in a bowl and transfer the mixture into a pot

2. Bring the diluted milk to a boil, bring down from fire, pour into a bowl that has cover but don't cover immediately, allow it to become warm, not totally cold. ( the essence of boiling is to get ride of germs).

3. When the milks is warm, pour the yoghurt culture/starter in a little plate, pour a little quantity of the boiled milk in to the culture/starter, dilute it and then pour it back into the main milk.

4. Cover it and keep in a warm place, where it will not be disturbed and allow it to ferment for 10 -12 hours or preferably over night.

5. When it properly ferments (i.e) the next day, open the bucket and stir, if it's too thick, you can add more water to it.

6. Add you sugar to taste and vanilla flavor or any other flavor of your choice, stir well to combine to whole ingredients properly and then sieve to remove the chaff.

7. Your yoghurt is ready for consumption, so easy to make. You can put in the fridge cos it's best served chilled.

09/06/2021

This might help

08/06/2021

Stop does excuses..take a step towards your dream today and take over. Good morning family

07/06/2021

Done and dusted

05/06/2021

HOW TO MAKE PIZZA👌 as requested

Ingredients Flour melted butter sugar salt warm water yeast Sausage Green and red pepper onions Sweet corn. Cheese

Check procedures carefully on the pics...

After adding all the ingredients. Bake in the oven for 30min. On a low heat.

Note if you don't have a pizza pan, use non stick pan ✔️

Not mine 🤗💝

05/06/2021

HOW TO MAKE VANILLA ICE CREAM

RECIPE
1. Full cream milk 4cups
2. Milk powder 1/4 cup
3. Sugar 1/4cup
4. Corn flour/starch two table spoon
5. Liquid tin milk
6. Vanilla essential

PROCEDURE
1. Pour your full cream into the fry pan on low heat and stir with hand turner as you saw it in the video

2. Add your milk powder and stir

3. Add your sugar and stir

4. Measure your corn flour into a plate

5. Add liquid milk into that plate that contain corn flour and stir smoothly.

6. Add the mixture to the fry pan on a low heat.

7. Then transfer all the mixture in the fry pan to a glass plate or rubber (big)
8. Add vanilla essential to it and whisky

9. Then pour it into any ice cream rubber or plate and store it into the refrigerator for 1hour

10. After 1hour pour it back into the plate and whisky it again.

11. Then add food colour, any food colour of your choice.

12. Then transfer it into your ice cream rubbers and refrigerate before serving it.

Hope with this is very understandable now

31/05/2021

Low sugar Anniversary cake for grandpa and grandma during the weekend

22/05/2021

How to make colorful spinkles

19/05/2021

Red Velvet Cake

Flour..............2 and 1/2 cups

Sugar.............1 and 1/2 cup

Eggs 3 large

Baking soda 1tsp

Flavor 2tsp

Cocoa powder 2tsp

Vinegar 1 tsp

Baking oil (welsson) or any other type ... 3/4 cup

Hollandia yoghurt (the blue and white container) 1 cup

Foster Clark red food color

Method:

Mix all the dried ingredients together (sugar included and baking soda excluded). Sieve And set aside.

Mix all the liquid together (egg and colors included and vinegar excluded).

Using the whisking method, whisk the dried ingredients gradually into the liquid with your whisker not mixer .

N.B: mix the vinegar and the baking soda together and pour it last into the mixture and put in the oven immediately. Do not open the oven till it's 40mins.

18/05/2021

Something yummy!

14/05/2021

OIL BASED VANILLA CAKE

Needed

3 cups flour

1 cup veg oil

3 eggs

1 cup sugar

1/2 tbsp baking powder

1/3 cup Luke warm water or milk

Flavor

Procedures:

Sieve flour and baking powder and keep aside.grease your pan with cooking spray and dust with flour keep aside

In another bowl whisk your egg very well add sugar and veg oil mix for about 2mins.add your flour mix then add the milk and flavor

Put your cake batter in the pan and bake for about 35-40mins or until skewer is insert and come out clean.allow it to cool and decorate

13/05/2021

How to make Chin Chin

Ingredients for Nigerian Chin Chin

8 cups (1kg) plain flour (all purpose flour)
1 tin Peak Milk
250g margarine
½ cup granulated sugar
2 teaspoons ground nutmeg
2 eggs (optional)
Some water (only if necessary)
Vegetable oil (for frying)

Notes about the ingredients
For best results, use only plain flour (all purpose flour) for Nigerian Chin Chin. Do not use self raising flour nor gluten-free flour.
Peak Milk gives your Nigerian Chin Chin that rich, creamy yet crunchy texture.


For the classic taste of Nigerian Chin Chin, nutmeg is a must else you will be wondering what is wrong with your Chin Chin when you are done.
Use only tasteless and odourless vegetable oils such as sunflower oil and the vegetable oils sold in Nigeria when frying Nigerian Chin Chin.
The eggs are optional, only add them if you want your Chin Chin softer.

Directions
Sift the flour into a big enough bowl.
Add the granulated sugar and ground nutmeg and mix.
Add the margarine in small scoops. Then rub it into the flour till you get a good mix that feels like crumbs.
If you are using eggs, break and add them now and mix very well with the contents of the bowl.
Add the peak milk, mix with a spatula. Then knead by hand till a ball of dough is formed. It may feel dry during the mixing but do not be tempted to add more liquid because the liquid you have in the bowl should be enough. You just need a bit of arm power to mix it. But if you really really can't get it to form a dough, add a tiny quantity of water bit by bit till the dough is formed.


When done, cover the bowl and leave the dough to rest for about 15 minutes.
After 15 minutes, you will notice that the dough is softer. Knead very well.
Roll out small bits of dough and cut with a knife Do not use flour to dust Nigerian Chin Chin because this causes the oil to foam during frying. If you mixed the Chin Chin very well, there will be no need to for dusting while cutting the chin chin.
Pour a generous quantity of vegetable oil into a deep pot and set your stove to high heat. Chin Chin fries best on high heat.
As the oil heats up, test the temperature with one piece of raw chin chin. If the oil is hot enough, the piece of chin chin should sizzle and come up to the surface almost immediately.
Once you confirm that the oil is hot enough, gently collect some chin chin from the side of the mound of diced raw chin chin with both hands and throw into the hot oil. Do not overcrowd them.
Start stirring immediately with a metallic spoon, shaking the spoon from side to side till all the pieces of Chin Chin come apart.
After that, keep stirring at intervals till the Chin Chin browns to your liking. Remember, the Chin Chin will go one shade darker when you take them off the oil.
When happy, scoop into a sieve lined with a paper towel. Then fry the rest of the diced raw chin chin in batches.
After some time, spread them on a cold hard surface lined with newspapers and paper towels so they can cool down completely.
When completely cool, store in airtight containers. Place it on your kitchen counter, in the fridge or in the freezer.
Serve with a chilled drink.

13/05/2021

Thank you all for visiting, liking and following my page. Why not join me in my group “baking and frosting world” where i share free recipe and tips on baking and others

See you there

05/05/2021

Unexplainable beautiful and yummy unforgettable 😍😍😍😘

03/05/2021

Simple and on point

03/05/2021

Another beauty from this stable. Great week ahead fellas.

29/04/2021

A beautiful cake to a special day on a special day. Happy birthday sir, e jeun omo pe

13/04/2021

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13/04/2021

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