Banana Yogurt Pancakes

These were very tricky as I think my mixture was too thick - maybe because I used frozen bananas. The underside was cooking too fast before the mixture could set enough to turn over. I cut out a shape from the non-burnt middles so should still be ok with maple syrup.

·         1 cup whole wheat flour (preferably unbleached)

·         1 tablespoon sugar

·         1 teaspoon baking powder

·         ½ teaspoon baking soda

·         ¼ heaping teaspoon cinnamon

·         pinch salt

·         1 egg, beaten

·         ½ teaspoon vanilla

·         2 medium to large very ripe bananas, mashed

·         ¾ cup nonfat Greek yogurt (a 6-ounce container)

·         ½ to ¾ cup milk (can use whole, 2%, skim or almond milk)

1.    Preheat oven to 200 degrees (or turn on warming oven if you have one!).

2.    In medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon and salt. Set aside.

3.    In a large mixing bowl, whisk together the egg and vanilla. Whisk in mashed banana, then yogurt. Stir in dry ingredients until mostly combined; do not overmix. Stir in milk, beginning with ½ cup and adding more as needed to get the batter to the right consistency – still thick, but pourable.

4.    Let the batter sit while an oiled nonstick skillet or griddle heats to medium-high (375 degrees).

5.    Pour 1/4 cup of batter per pancake onto hot skillet/griddle. When bubbles begin to burst on first side and the pancakes don’t stick to the pan when you try to lift them with a spatula (after around 3 to 4 minutes), flip pancakes over and continue cooking another 3 to 4 minutes, or until they don’t stick, are golden brown and cooked through. Put in the oven to keep warm. Re-grease the pan if needed, and repeat with remaining batter. Serve with fresh fruit and maple syrup.

Chocolate Fudge Brownie Cheesecake

I made 1/3rd of the recipe for 4 individual cheesecakes - thought I had a box of brownie mix but it was in fact just a chocolate cake but they turned out ok.

INGREDIENTS

Servings: 10-12

Cheesecake 
1 box brownie mix, prepared according to package instructions
24 ounces cream cheese, softened
¾ cup sugar
3 eggs, beaten
2 teaspoons vanilla extract

Ganache
1 pound semi-sweet chocolate chips
2 cups heavy cream

 

PREPARATION

1. Preheat oven to 350˚F/180˚C. 
2. Prepare the brownie batter and pour into greased springform pan. Bake until set, about 20-25 minutes. 
3. Meanwhile, beat the cream cheese and sugar until incorporated. Add beaten eggs and vanilla, and beat again until smooth. 
4. Remove brownies and lower oven temperature to 325˚F/165˚C.
5. Pour cheesecake batter over brownie bottom, and bake for 50 minutes until set and slightly jiggly. 
6. Remove cheesecake and refrigerate for 4 hours, or overnight. 
7. Heat or microwave whipping cream to just before boiling and pour over chocolate chips. 
8. Stir continuously until the chocolate is melted and smooth. 
9. Allow the ganache to sit for 10-15 minutes. 
10. Transfer cheesecake to a baking pan with a wire rack. 
11. In a circular motion starting from the inside out, pour the ganache glaze over the cheesecake making sure to cover all sides. 

Sticky Toffee Pudding

This is a non-date version that uses Black Treacle instead

190g plain flour

1½ tsp baking powder

pinch of salt

90g dark soft brown sugar

120ml milk

2 eggs

60g butter, melted

2 tbsp Black Treacle

2 tsp vanilla extract

For the sauce

90g butter

200g dark soft brown sugar

250ml double cream

Preheat the oven to 170°C / 150° fan.  Butter a suitable baking tin or dish, approx 21 x 18 cm.

Sift the flour, salt and baking powder into a large bowl.  Add the sugar and mix well.

In another bowl whisk together the milk, eggs, vanilla and melted butter, until a light frothy foam appears on top.

Add the liquid to the flour mixture and mix together until smooth and well blended.

Pour into the baking dish and bake for 20-30 minutes until the the sponge is firm and golden brown.

While the sponge is baking, make the sauce by putting all the ingredients into a large saucepan and heating gently, stirring all the time, until smooth and dark brown.  Set aside to cool slightly until the sponge is done.

When the sponge is cooked, remove it from the oven and prick all over with a skewer or fork, going right through to the bottom of the cake.  Then pour the toffee sauce over it to allow it to seep into the sponge.  There will be plenty of sauce left over to serve separately with the pudding.

Serve warm with the reserved toffee sauce, plus cream or ice cream for that extra indulgence

Serves 6 generously, would easily stretch to 8 servings.

M&M's Cookie Pie

Recipe said soft & chewy and it is

100g unsalted butter, melted

1 large egg
3/4 cup light brown sugar, packed
1 tablespoon vanilla extract
1 1/3 cups all-purpose flour
pinch salt, optional and to taste
1/2 cup semi-sweet chocolate chips
about 1/2 cup M&Ms, divided

about 6 Rolo (or other mini/bite-size candy bar)

1.      Preheat oven to 350F. Spray a 9-inch pie dish very well with cooking spray; set aside.

2.      In a large, microwave-safe bowl melt the butter, about 1 minute on high power.

3.      Wait momentarily before adding the egg so you don't scramble it. Add the egg, sugars, vanilla, and whisk until smooth.

4.      Add the flour, optional salt, and stir until just combined; don't overmix.

5.      Stir in the chocolate chips.

6.      Add about 1/4 cup M&Ms and stir to combine; reserve remainder.

7.      Turn batter out into prepared pie dish, smoothing the top lightly with a spatula.

8.      Evenly add the remaining M&Ms to the top of the batter, pushing them down slightly to anchor.

9.      Evenly insert Rolos into the batter, pushing them down so the top is almost flush with the surface of the dough.

10. Bake for about 24 to 26 minutes, or until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter.  If your pie has risen in the center, it will deflate as it cools. Allow pie to cool in dish for at least 30 minutes before slicing and serving. Pie is meant to be on the soft and underbaked side in the center while edges are crisper. In general, if you prefer more well-done cookies, bake a few minutes longer. Pie will keep airtight at room temperature for up to 1 week

French Onion Pork Loins

These were delicious but I did find the mustard did not stick so would let the chops dry a bit next time.

1 tablespoon olive oil

4 large sweet onions, sliced
7-8 fresh thyme sprigs (plus additional for garnish)
1 teaspoon salt (plus additional for the pork chops)
½ teaspoon pepper (plus additional for the pork chops)
1 tablespoon butter
3/4 cup beef stock (I use Oxo)
¼ cup dry red wine
4 boneless pork chops (seasoned with salt and pepper)
4 teaspoons Dijon mustard

4 ounces shredded Swiss cheese

Preheat oven to 325 degrees.
-In a large, oven proof skillet over medium heat, caramelize the onions in the olive oil along with the thyme sprigs (about 15 minutes), stirring occasionally. Add the beef broth, butter, salt and pepper.
-Simmer to reduce the broth (about 5 minutes).
-Remove the caramelized onions to a bowl and keep warm, Wipe out the skillet with a paper towel.
-Pat the chops with a paper towel to dry. Spread Dijon mustard on both sides of the chops and season each with salt and pepper to taste.
-Return the skillet to medium/high heat and brown the pork chops on both sides (approximately 3 minutes per side). Remove chops to a plate.
-Deglaze the skillet with the red wine, making sure to scrape up the brown bits on the bottom of the skillet. Return the caramelized onions to the skillet along with the browned pork chops.
-Place the skillet in a preheated oven and cook for 25 minutes. Remove the skillet from the oven and top each chop evenly with the cheese. Return the skillet to the oven and cook until the cheese is lightly browned and melted (about 8-10 minutes).
-Garnish with additional thyme, if desired.