White Chocolate w/ Basil and Milk Chocolate Dipped Strawberries

For as long as I can remember, I have always gotten chocolate dipped strawberries around Valentine's day at my neighbourhood HEB store back in Texas. Who needs a holiday to like chocolate dipped strawberries? I sure don't! I decided I would try my hand at them just for funsies because I know a lot of other people want to do special things for their loved one on this particular time of year. I just want to eat them all, and I think I will try them again when strawberries are at their best and in season. I had such a fun time making these, I really got dirty and got to lick all of the chocolate off my fingers, it was great.

I decided to use milk chocolate and white chocolate, and for added fun I chopped up some fresh basil finely and sprinkled it on top of the white chocolate dipped strawberries. What a nice treat! It is a nice compliment together but you could use things like mint or taraggon. So many times we think of herbs as savoury and only mint gets used in sweet things. Well not today folks! Go on then give em a try!

Yum!

Ingredients:
1k fresh strawberries washed and dried thoroughly
100g Green & Black's white chocolate
100g Green & Black's milk chocolate
A few basil leaves
2 medium heat proof pyrex dishes




To Start:
Chop up your basil.
Set up a double boiler by getting a small saucepan with about 1 inch of water on the hob to simmer.
Bash up all your chocolate – I used milk first.
When the water has just started to simmer, turn it down to low and put the glass bowl on top and add in your chocolate.
To get it melted it will take about 5-10 minutes.
When it's all melted take off the heat and set aside to rest for about 3-5 minutes.
You can then put the white chocolate in a pan the same and get it melting.

To Dip:
If your strawberries have stubborn stems, you can use toothpicks to poke in them to hold the strawberry while dipping.
Don't for get about your white chocolate, keep on stirring until smooth.
Take a spatula and scrape all the chocolate to one side of the bowl.
Take the strawberry and gently press it into the hot chocolate and twirl it around until it's covered.
Let it drain off a bit and then put it on a rack or someplace that it can get cool.
Repeat until you have the desired amount of milk chocolate strawberries you want.
While your white chocolate comes to perfect melting repeat the same for the strawberries and sprinkle some with basil if you like.
Also for decoration you can take your spoon and dip it into the white chocolate and drizzle on top of the milk chocolate ones.
And also you can drizzle the milk chocolate onto the white ones.
Chill in the freezer for 30 minutes before eating. Or refridgerate for 1hr.

Blood Orange, Lemon, Pineapple and Tequila Cocktail

Hello! Today is Friday and with the crazy week I've had I think I deserve a cocktail. I don't actually thinkg I've blogged a cocktail even though I absolutely love a cocktail. This one is super simple it doesn't really require any explaination at all. It's simple because blood oranges are in season and it's a fantastic excuse to use the juice in a vibrant way and especially with some tequila. I use tequila blanco in this one because I prefer the cleaner purer flavour to respado or any other tequilas. It's quite pricey but I would use whatever tequila you enjoy! This is for one and can be easily doubled or trippled depending on how many you're serving. Enjoy!

Blood Oranges are just in season!

Ingredients:

2pt Fresh blood orange juice (you can use regular orange juice)
1pt Waitrose Fresh pineapple juice
1pt Fresh lemon juice
1.5 pt tequila blanco
Ice
Shaker
Slice of blood orange
Lemon rind slices for garnish

Method:
Add the ice to a shaker and all the ingredients.
Shake vigorously and serve immediately over a slice of blood orange.

Oatmeal Blueberry Cookies with Lemon and Cinnamon

Who doesn't love cookies? These are one of my favourite to go to when I am feeling like a cookie. They're soft and thick and chewy. I adapted the recipe from this one. I decided to lift up the flavours with a big punch of cinnamon and lemon. I absolutely love em now! So much more. These are also my DH favourite cookies, and he's a sucker for blueberries so it's a win win all around! Try em, they're easy and tasty.

Raspberries would work good too!

Ingredients:
100g butter softened
200g dark brown sugar
150g oats
125g self-rising flour
1 large egg
1 ½ tsp. ground cinnamon
½ tsp. salt
½ tsp. baking soda
½ tsp. baking powder
200g frozen or fresh blueberries (raspberries would work well too!)
Zest of one lemon
Juice of half a lemon (approx. 1 tbsp.)

To Start:
Sift the flour baking soda, cinnamon, baking powder, and salt in a small bowl.
In a larger bowl cream together softened butter, sugar, lemon juice, zest and egg until light and fluffy.
Slowly combine the flour mixture with the wet mixture until smooth.
When combined slowly add in the berries and oats until well combined.

To bake:
I get about 14-18 cookies with a heaped table spoon on a cookie sheet.
Bake at 175C or 350F for about 12 minutes.
Check frequently because all ovens vary.
I like my cookies a bit underdone and chewy so 12 minutes works for me.
Allow to cool completely before eating.

Lemon and Stem Ginger Coconut Macaroons

I’ve had this coconut lurking around in my cupboards and I’ve been wondering what to do with it. Then I realized, why not make macaroons? I absolutely adore them, but how can I make them better? As I was looking around in my cupboard, as this is how most of the recipes I make transpire, I found some crystalized stem ginger. What a fantastic idea I thought! Lemon, coconut, ginger; what could go wrong? Nothing! These were absolutely delicious; I really enjoyed them even though the texture of the coconut isn't exactly like it is back home. We have a shredded coconut which tends to be longer and isn’t so chopped up as desiccated coconut. These none the less were delicious, and go perfectly with a cup of tea. These are very simple and yield about 12. If you can’t find crystalized ginger you can easily grate one tsp of ginger in. Enjoy!

Lovely bits of lemon poking out. :)

Ingredients:
150g desiccated coconut (about 1.5c shredded)
100g caster sugar (½ c. fine sugar)
100g crystalized stem ginger chopped fine
1 tbsp. ground almonds
2 egg whites beaten very soft peaks
Zest of one large lemon

To Start:
Heat oven to 180C (375F).
Measure out coconut and almond flour and mix thoroughly.
Dice the crystalized ginger finely and zest the lemon. Mix in with the coconut and almond flour thoroughly.
In another bowl whip the egg whites until just light and fluffy, not looking for stiff peaks, just some froth.
Slowly add in the sugar a little at a time.
Fold in the coconut, almond flour, ginger and lemon zest a little at a time and mix thoroughly.

To Bake:
With two spoons form the balls and place them on a wax paper lined baking tray.
Bake for about 20 minutes or until lightly toasted and brown.
Cool completely before removing from wax paper.

Mom's Peach Pudding

I've previously posted this recipe, and I decided to make it again over the weekend and change make sure the measurements were good. They're great! This is one of my favorite dishes that my mom makes. Most importantly this is the only dish she makes that I can replicate with complete confidence that it will taste like the real thing. It’s very simple to make and can feed up to 6 people but I guarantee you they’ll want more! Try it out, it’s fool proof and you won’t regret it.

Serve it hot with ice cream!

What you’ll need In Two Parts:
¾ c. sugar
½ tsp. salt
1 tsp. baking powder
¼ tsp. cinnamon
1 c. flour
4 tbsp. butter melted
½ c. milk
3 cans sliced peaches drained or equivalent fresh peaches or frozen (be approx.)

To start:
Drain the peaches and spread out on the bottom of a baking dish.
Mix the butter with the sugar until well incorporated.
Next add the flour, cinnamon, salt, baking powder and milk; mix until well combined.
Spread this mixture on top of the peaches. As evenly as you can but it doesn’t have to be perfect.

Next you’ll need:

MMM Fresh out of the oven!

½ c sugar
1 tbsp. corn starch (corn flour)
¼. Tsp. salt
½-1c. boiling water

To combine:
Mix the sugar, salt, corn starch together in a bowl and sprinkle on top of the peaches and batter. (You don’t have to use all this mixture, but a generous amount).
Next pour 1 c. boiling water over the top of the whole pan. (If 1 c. looks like too much water cut it down according to your pan size).
Bake in the oven at 180C (350F) for about 50 minutes until bubbly and golden brown!
Serve HOT with vanilla ice cream!!

Bananas Foster Pancakes

Anyone that knows me knows I don’t really love bananas. It takes a certain type of banana to catch my eye, and when it does, it’s a rare event. I usually only like bananas right when they've turned yellow, and this often leads to waste. On one incredibly hungry evening I was searching my cupboards high and low for something sweet to eat! The only thing I had was a very ripe banana! YUCK! There’s nothing I dislike more than an old brown piece of fruit. It’s decaying  and dead in my eyes! Anyways, this was the recipe I came up with on that night. I previously have blogged about it, but I wanted to revamp the photo and revisit the ingredient list and make sure it was on point. In light of Shrove Tuesday around the corner it seems to be a perfect dish for me then and now. I use orange liqueur instead of rum because, well because I like it better. This is a great way to use up old eggs, milk, or EVEN BANANAS!  These are what I would assume are British pancakes, very unlike the American fat fluffy kind, but thin and crepe-like. This serves 2, but you can easily double it for more! 

Delicious with hot custard, cream or ice cream!

Ingredients:

55g plain flour

130ml milk

1 egg

1 tbsp. butter

Tiny pinch of salt

2 large ripe bananas, sliced

4 tbsp. caster sugar

1-2 tbsp. butter

2 tbsp. Gran Marnier (could use Brandy or Cointreau)

Cream, ice cream or custard to serve

To Get Started on the Pancakes:

Sift flour and salt into a bowl.

Add the egg and half of the milk, and whisk lightly with a fork, slowly adding the remaining milk until thoroughly mixed and smooth.

Melt the butter in a large non-stick pan.

Swirl around until the bottom is covered, pour half of the melted butter into the batter and set the rest aside for greasing.

With a small ladle, pour batter fast and as close to the pan you can, swirl it out to create a perfect circle.

Each side will take about 2-3 minutes or until they lift from the pan easily.

To Make the Bananas and Assemble:

In a hot pan add the rest of the melted butter, and the sugar. 

Let it sit until the sugar starts to melt and caramelize, about 3-5 minutes.

When the sugar turns sticky and brown, add the sliced bananas and cinnamon; coat with the caramel.

Stand well back and turn off the heat, douse the pan with the alcohol and stir rapidly to evaporate the alcohol.

Handle with care and scoop spoonfuls into pancakes and wrap them up.

Top with ice cream and cinnamon for garnish.

Enjoy!

Plum Upside Down Cake

I had a punnet of plums and I was trying to make something like a tart tatin, and then it just sort of ended up more like an upside down cake. I absolutely surprised myself on this one; I must be getting better at desserts because we ate it up! I put some crème fraiche sweetened with a little sugar just on top. I'm generally not a dessert person but I am trying to expand my recipe list so that I have things available on hand to me in a pinch. This is so unbelievably simple and I encourage anyone to try it. Yo could even try it with fresh peaches, or strawberries or raspberries. Impress your family with this one. Serves 8. Enjoy!

Ingredients:
300g plums ripe, cored sliced 1cm
butter for greasing pan
2 tbsp sugar for pan
100g butter – soft/room temperature
100g flour
100g caster sugar
50g ground almonds
3 eggs
1 tsp. baking powder
½ tsp. baking soda

To Start:
Generously grease a pie tin with butter and sprinkle with 2 tbsp. of sugar.
Core and slice the plums and arrange on the pie tin in a circular pattern or the pattern of your choice.

For the Cake:
In a bowl combine the soft butter, eggs and sugar, cream together until smooth.
Next sift in the flour, backing powder and baking soda.
It will be a thick batter, so pour over the plums and spread out evenly.
Bake at 200C or 400F for about 30-40 minutes, check at 30 minutes and see if a tooth pick comes out clean.
When done take out of the oven and cool for 5 minutes.
Place a plate over the pie tin and flip it carefuly.
Serve with crème fraiche or cream and enjoy!

Peanut Butter Banana Bread with Cinnamon and Walnuts

I’ve wanted to venture into changing a few of my all-time favourite recipes. I have had this idea for a different type of banana bread, and I thought to myself; what goes better with banana than its best friend peanut butter! I have never tasted it before so I decided to just do a bit of combination with the flavours and added cinnamon and also walnuts. It came out so amazingly well I wouldn’t go back to change a thing to redo it. So with that in mind! Here it is banana peanut butter bread with cinnamon and walnuts. Enjoy!

Ingredients:
2-3 ripe bananas mashed
1 ½ c. flour
½ c. white sugar
½ c. brown sugar
½ c. egg whites
4 tsp. melted butter
¾ tsp. baking soda
Pinch salt
1 tsp. cinnamon
¼ c. chopped walnuts
½ c. creamy peanut butter

To start:
Mash the banana and mix with the sugars, egg whites, butter and peanut butter until thoroughly combined.
Next, sift in the flour, baking soda, salt and cinnamon.
Finally add the walnuts (these are optional).

To Bake:
Bake in a preheated 190C oven or 350F for about 30-1hr. After 30 minutes check it every 15 minutes and check for doneness with a toothpick.

Easy Lamb Mince Tagine

Who says that a tagine has to be cooked for ages and ages? Well I have a recipe that will give you everything you want from a tagine that has been cooked down for hours, except not! This is so easy you could do during a busy week day, you could even use any type of meat you want, and I used lamb because it’s a traditional flavour profile but I am going to try turkey next. This serves 3-4. Enjoy.

Ingredients:
400g lamb mince
1 400g tin chick peas drained
¼ c. sliced almonds (preferably toasted)
1 onion
5 dried apricots
5 whole dates
1 tbsp. honey
1 tsp. cinnamon
2 tsp. ginger
1 tsp. coriander
1 tsp. cumin
1 tsp. turmeric
2 cardomom pods
Pinch saffron
Fresh mint
1 ½ c. stock
2 tbsp. flour
1 tbsp. oil

To Start:
Dice onion, apricots, and dates.
Steep saffron in 1.5c hot water with stock cube or stock powder.

To cook:
In a saucepan, heat oil, and brown lamb with diced onion and apricots. 6 minutes or until cooked through.
Next add dry spices, cumin, coriander, ginger, cinnamon, cardamom pods and turmeric, stir continuously until fragrant.
Add the flour and mix thoroughly about 3 minutes.
Next add the drained chick peas, honey, almonds and stock with saffron. Stir thoroughly and simmer for 15 minutes on low heat.
Right before being done toss some mint leaves on it for a few minutes.
Serve over couscous. Enjoy!

Bisquick Strawberry Shortcakes

I absolutely love this recipe for when strawberries are in season as they are now. I can’t get good angel food cake to make my mom’s strawberry shortcake so my default is the bisquick biscuits! This is definitely a classic betty crocker recipe, but as usual I always try to put a little spin on it to make it special, and go that extra mile to make it taste delicious. You can make as many or as little biscuits as you want, what you do is follow the bisquick biscuit recipe for however many you are going to need. I cut mine in half so I could make two giant biscuits. For the British cooks, you they have bisquick now, and I just looked and it’s now actually called Bisquick too! This serves two very large portions, but you can adjust as you like! Enjoy!

For the Biscuits:
1 ¼ c. Bisquick
2/3rd c. milk (maybe less, add gradually to see, you want a dough consistency)
1 tbsp. sugar
Pinch cinnamon

For the Strawberries:
450g strawberries
1 tbsp. balsamic vinegar
2 tbsp. golden caster sugar (you can use regular sugar, I find that caster dissolves faster)

Cream:
100ml double cream – get the good stuff, go on
1.5 tbsp. caster sugar

To start:
Remove all of the stems from the strawberries and slice.
Add the sugar and balsamic vinegar, and stir to combine. Set aside while you’re tending to the other items.
Stir frequently.
Give them at least 20-30 minutes to macerate.

Next:
For the cream, add the sugar and whip either by hand or in a food processor until thick and gorgeous.
Set aside in the fridge.

For the biscuits:
Preheat the oven 220C (or 450F).
To the flour add sugar and cinnamon, mix thoroughly.
Slowly add half of the milk and stir, add more gradually a little at a time, you want it to form a dough, and not be too wet or sticky.
Place on a floured surface and roll into a ball and pat down until it’s about 2 inches thick, take a glass or biscuit cutter and cut out a biscuit, mix the dough together and repeat for the second biscuit.
Place in the oven for about 8-10 minutes until golden brown.
When the biscuits are all done pop them open, spread some thick cream on top, then add the strawberries making sure to get the juice on the biscuits. Add some cream on top and you’re ready to go!

Moroccan Rice Pilaf

Wow, I have really been on a Moroccan kick lately! I’ve made some really tasty things, and I’m happy to share with you. As promised, the side dish to my Moroccan chicken! It's really easy and simple. It doesn’t even have to go with Moroccan food, as it’s just a lovely side dish for any type of meat or vegetarian dish. Try it out!

Ingredients:

¼ red onions

½ red peppers

½ c frozen broad beans

1 clove garlic

Small handful of pistachios

4 dried whole apricots

3-4 dates

1 c. rice

Pinch of saffron

1 tsp. ras el hanout

1 c. rice

2-3 tbsp. olive oil

To start:

Cook the rice.

When cooking rice a good ratio to remember is 2:1 liquid to dry.  Follow this and you’ll have perfect rice every time.

Put the water and rice on a high heat and let come to a boil, add the ras el hanout and saffron.

When at a vigorous boil, cover and turn down to the lowest setting for about 10-15 minutes.

For the vegetables, fruit and nuts:

Dice the onion, pepper, nuts and dried fruit.

In a sauté pan, heat half the oil and fry until veggies including frozen broad beans, until soft, turn off heat and set aside.

To Finish:

When the rice is cooked thoroughly, add to a large bowl and mix the sautéed vegetables and fruits together adding the rest of the oil to moisten and get it all mixed together.

Serve immediately. Enjoy!

Note: I realize I use a lot of ras el hanout, but I think it's such a fabulous ingredient(s) and shouldn't be missed. Try to find some or make your own. I will post a recipe for it in the future if I find a good one myself.

Eton Mess with Rhubarb Rosewater Compote

So, rhubarb is in season and it's so delicious! Get it while you can and experiment doing a variety of delicious desserts and even savoury things which I have yet to try.  Since so much has been coming in my weekly vegetable box I wanted to try something other than a crumble :) This was a lot easier than I thought! I think everyone should try it and enjoy it is a lovely summer dessert or an any time sweet treat. I made it a bit more luxurious and decided to add rosewater which is a very potent ingredient that I’ve wanted to experiment with. It made it so lovely and the flavour of the rhubarb just shined with a tiny bit. I would imagine the compote can be frozen quite easily and heated up at a moments notice. I used store bought meringues in this because I can’t be bothered to whip egg whites and cook them in a slow oven but you are more than welcome to, I’m sure they’re better than store bought. Enjoy!

Ingredients:

500g rhubarb (about 1lb)

4 tbsp. golden caster sugar

1/3 c. water

1 tsp. or less of rosewater (definitely optional)

300ml double cream (yes, indulgent but you can’t skimp! Has to be double cream)

6-8 meringue nests

To start:

Wash the rhubarb stalks and slice into 2cm chunks.

In a pan dissolve the sugar in the water over low heat when boiling add the rhubarb and cook for 5 minutes.

When the rhubarb is soft splash the rosewater in and stir. Set aside.

For the cream:

Whip until just thickened, you can beat it as stiff as you’d like but I prefer it kind of stiff.

To the cream fold a couple table spoons of the cooked rhubarb as well as two meringues.

To finish:

In a martini glass (if you’re feeling fancy), start layering.

First a spoonful of the compote, next a layer of the cream mixture, next crushed meringue… etc.

Note: You can add more or all of the meringue in the cream mixture; I just tend to layer some individually because I like the texture.

Sea Bass with Moroccan Style Couscous

I love Moroccan food; it’s one of my favourite types of food to cook. I love the sweet and the savoury aspect of the ingredients and the robust spices. I make my own spice blend but for the fish here I used Ras El Hanout spice blend you can buy at most stores. It’s a simple evening meal and very healthy! Enjoy!

Ingredients:
2 sea bass fillets
½ c. whole wheat couscous (you can use regular)
¾ c. vegetable stock (boiling)
½ c. frozen or fresh broad beans
Small handful of dried apricots
Small handful of pistachios
Small handful of dates
½ small onion
2 cloves garlic
1 tbsp. ras el hanout rub
Oil

To start:
Prepare the couscous: put the dry couscous in a bowl, and add your boiling vegetable stock and let sit and ignore it until ready to use.
Dice onion, garlic, dates, apricots and pistachios.
In a small pan heat some oil, when hot add the onions and garlic until fragrant turn temperature down.
When onion is softened add the apricots, dates, and broad beans.
Mix around until the broad beans are warmed through. Stirring frequently.

For the Fish:
Take your fillets and sprinkle ras el hanout and salt on them.
Grill in a shallow pan for 4 minutes per side.
When firm to the touch take them out and set aside.

To Finish:
Add the warm onion, fruit and broad bean mixture to the couscous and stir to combine.
Add the pistachios.
Place the couscous on the plate for serving and top with the fish fillet

Super simple evening dinner and very tasty as well! Enjoy!

Mom's Peach Pudding

This is one of my favorite dishes that my mom makes. Most importantly this is the only dish she makes that I can replicate with complete confidence that it will taste like the real thing. It’s very simple to make and can feed up to 6 people but I guarantee you they’ll want more! Try it out, it’s fool proof and you won’t regret it.

What you’ll need In Two Parts:
¾ c. sugar
½ tsp. salt
1 tsp. baking powder
¼ tsp. cinnamon
1 c. flour
4 tbsp. butter melted
½ c. milk
3 cans sliced peaches drained or equivalent fresh peaches or frozen (be approx.)

To start:
Drain the peaches and spread out on the bottom of a baking dish.
Mix the butter with the sugar until well incorporated.
Next add the flour, cinnamon, salt, baking powder and milk; mix until well combined.
Spread this mixture on top of the peaches. As evenly as you can but it doesn’t have to be perfect.

Next you’ll need:
1 c sugar
1 tbsp. corn starch (corn flour)
¼. Tsp. salt
1 c. boiling water

To combine:
Mix the sugar, salt, corn starch together in a bowl and sprinkle on top of the peaches and batter. (You don’t have to use all this mixture, but a generous amount).
Next pour 1 c. boiling water over the top of the whole pan. (If 1 c. looks like too much water cut it down according to your pan size).
Bake in the oven at 160C (325F) for about 50 minutes until bubbly and golden brown!
Serve HOT with vanilla ice cream!!

Goat's Cheese Stuffed Figs Wrapped in Prosciutto

I had this as a starter to a holiday meal. I thought it would be a special thing to share seeing as how Valentine’s Day is just around the corner. It’s a very special little treat to share with that special someone, and super easy to make! You could try all kinds of variations on it, change the fruit to pears, and change the cheese to something more like Brie. It’s all up to you!! This can serve 4.

What you’ll need:
4 fresh ripened figs
100g soft goat’s cheese
6-8 slices of prosciutto
Rocket (baby arugula) to serve on
Balsamic glaze for dressing
Pepper to serve

To Start:
Heat oven to 200C or ~400F
Slice an X in the top of the figs but do not cut all the way through the fruit. You want wedges that aren’t completely detached.
Stuff the inside with goats cheese (however much you’d like).
Next wrap at least two pieces of prosciutto around each one so it’s protected.
Place in the oven until the prosciutto is crispy. About 15 minutes.

To Finish:
Serve on top a bed of arugula and drizzle sweet aged balsamic on top.
Voila!

Bisquick Banana Bread

This is the simplest and most delicious banana bread I have ever made and have always stuck with this recipe. This recipe makes one loaf but easily doubled for two.

Ingredients:
1 ½ c. mashed banana (2-3 bananas ripe)
2 1/3 c. Bisquick baking mix (If in the UK Betty Crocker bisquick baking mix is the exact same thing)
1 c. sugar
3 eggs
½ tsp. vanilla extract
1/3 c. vegetable oil
½ c. chopped pecans or walnuts

To start:
Mash Bananas in a large bowl.
Mix eggs, sugar, vanilla and oil in next and combine.
Next incorporate the baking mix.
Then the nuts.

To Cook:
Heat an oven to 180C or 350F and bake in a greased loaf tin for 35-1hr depending on oven.

Easy Strawberry Shortcake Shortcut

Easy Strawberry Shortcake Shortcut

This is a simple dessert, I made from a store bought cake shell called a ‘flan’ shell, or you could use any type of sponge as the base. For my American friends, a simple angel food cake would work perfectly or better yet some pre-made biscuits. The important preparation is the strawberries.

Ingredients:
2 large boxes of strawberries
1 flan base, angel food cake, biscuits etc..
3 tablespoons balsamic vinegar
¼ c granulated sugar
1 can of whipped cream (or whip some yourself!)

To Start:
Wash and discard any moldy or ugly strawberries.
Slice off the tops and slice any way you’d like and put them in a large bowl.
Add the sugar and the balsamic vinegar, and stir until mixed well.
(I let the sugar mixture to set about 1 hour mixing frequently, the idea is to draw out the juice in the strawberries)

To Finish:
On the base that you chose, spoon some of the juices to moisten, next swirl on a layer of whipped cream.
Next add a layer of strawberries and then a layer of whipped cream and continue until ingredients are finished.
Next spoon the juice over the top. And you’re done!
Enjoy!

Bananas Foster Pancakes

Bananas Foster is definitely an American classic consisting of bananas fried in alcohol and set to fire with some simple seasonings and served with ice cream. I was getting itchy for a bit of a sweet bite late at night and I invented my own! I don’t like ice cream so you can easily substitute it with whipped cream or custard as I did. Oh, and it requires pancakes, I made mine from a British pancake mix. This recipe is for 3-4 people. Enjoy!!

Ingredients:
3-4 bananas (use whatever you have)
2 tbsp. butter
¼ c dark brown sugar
1 oz light or dark rum
1 oz Cointreau or any orange liquor
1 tsp. cinnamon
3-4 pancakes from a mix
Whipped cream/ice cream/custard serving

To Start:
Slice your bananas in circles.
Get your liquor and sugar together

To Cook:
In a pan melt the butter and get hot.
When hot add the sugar and cinnamon.
When the sugar starts to caramelize and bubble hit the pan with the alcohol, stirring to incorporate.
(Be careful as the alcohol could spark a flame)
Cook the alcohol off about 1-2 minutes and then add the bananas!
Serve inside a pancake and top with whipped cream!