Category: Snack

5 MINUTES BANANA PISTACHIO NUT MUG CAKE

9/25/2013

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Ingredients:

4 tbsp all-purpose {gluten-free} flour
3 tbsp sugar
1/8 tsp baking powder
1 Egg white
3 tbsp milk (or soy milk)
1 tbsp vegetable oil
¼ tsp vanilla extract
2 tbsp pistachio nut halves (can also use walnuts)
3 quartered slices of banana ½ inch thick
1 Microwave-safe large mug
Pumpkin Spice or cinnamon for garnish
Whipped cream (optional)

Instructions:

Mix flour, sugar and baking powder
Mix in egg white
Pour in milk, oil, vanilla and mix well
Add pistachios, banana and mix
Put in microwave for 2.5 minutes (add 30 sec if necessary) on maximum power
Wait until it stops rising and sets, let cool 1-2mins
Top with whipped cream, garnish with spices and EAT!!

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MACADAMIA, HAZELNUT, GINGER AND CHOCOLATE CHIP COOKIES

5/15/2013

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Baking is not my number one thing, so when I find a killer recipe, I make it, I try it and then I have to share it!! I found this ultra tasty looking recipe for macadamia, hazelnut, ginger and chocolate chip cookies on Luna and Chloe Weddings' blog that appealed to me in every way!! From the ingredients to the mouth watering visual appeal.

Macadamia, Hazelnut, Ginger & Chocolate Chip Cookies

Ingredients:

4 1/2 Cups Flour
1 Tsp Baking Soda
1 Tsp Baking Powder
1 Cup Unsalted Butter, room temperature
1/2 Cup Caster Sugar
1/2 Cup Light Brown Sugar
1 Tsp Ground Ginger
2 Eggs
1 Cup Dark Chocolate Chips
Large Handful of Macademia Nuts
Large Handful of Hazelnuts

Instructions:

Preheat oven to 350 and line 2 baking trays with parchment paper, set aside until required.
In a large bowl, sieve flour, baking soda, baking powder and ground ginger. Using a stand mixer, creamed softened butter and two sugars together until light and fluffy. In a small bowl beat the 2 eggs and add to the butter/sugar mix, beat for a second or so and then spoon in the dry ingredients, in a few batches using a large spoon. Mix until well combined then add the chocolate chips and nuts.
Place in heaped desert spoon-fulls (or use and ice cream scoop) of the mixture on the baking trays, allow room for spreading and bake for 20-30 minutes or until golden brown.
Cool on tray and store in airtight container

I latter found out that the genius behind the beautiful pictures and recipe was from What Kate Ate, one of my favorite food blogs!

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5 MINUTES BANANA PISTACHIO NUT MUG CAKE

MACADAMIA, HAZELNUT, GINGER AND CHOCOLATE CHIP COOKIES

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