COCOA & COCONUT MERINGUE COOKIES

  Simply Delicious

These cookies will melt in your tongue, they are chewy and something you definitely must try during this winter.

Ingredients for cookies:

  • 100 ml egg whites (approximately 3 eggs)
  • 50 grams castor sugar
  • 100 grams icing sugar
  • 100 grams coconut flour
  • ½ tsp salt
  • 1  tbsp cocoa powder
  • 1 tsp vanilla essence

Ingredients for filling:

  • 100 ml condensed milk
  • 3 tbsp peanut butter
  • 150 grams icing sugar

Instructions for cookies:

  1. In a bowl, mix the icing sugar, coconut flour, salt and cocoa powder.
  2. Sieve the flour mixture in a separate bowl to remove large bits of flour.
  3. In another bowl, pour your vanilla essence and food colouring to your egg whites.
  4. Use an electric mixer to whip the egg whites until they are frothy.
  5. Add castor sugar gradually and whip the eggs until the meringue reaches a soft peak stage. (this means that when you flip the bowl upside down, the meringue should not fall out).
  6. Gradually add the flour mixture to the meringue and use a spatula to fold the meringue.
  7. To know when your batter is ready it should have a “lava-like” consistency, forming a thick ribbon that slowly blends back into itself when drizzled from your spatula. A figure “8” test will tell you when the consistency is correct. The batter should drizzle off the spatula and form an eight. Stop immediately at this point.
  8. Pour the batter into a piping bag and pipe onto a sheet of parchment paper fixed to a baking sheet. You can use some batter as glue to hold the sheet steady. Also, pipe perpendicular to the surface and try to be consistent with the sizes.
  9.  Tap the tray several times to remove air bubbles. Allow to sit for 30-60 minutes.
  10.  Heat the oven to 180 degrees Celsius and bake for 15 to 20 minutes.
  11. Cool the cookies for 10 minutes.
  12. Pipe your filling onto the back of half the shells. Form a sandwich and enjoy!

Instructions for filling:

  1. In a bowl, mix the peanut butter and condensed milk until they are fully blended.
  2. Pour the icing sugar and use a spatula to mix the ingredients.
  3. Pour the filling into a piping bag.

Get your ingredients online from The Refillery SA online store.

3 MOTHER’S DAY SPECIAL RECIPES

Delicious~ Appetizing~ Scrumptious

Happy Mother’s Day Everyone!

Can you imagine what this world would be like if there were no women, mothers and grandmothers? I wouldn’t want to be part of such a society or world. Below are some reasons to remind you why we celebrate this lovely day:

  • Mothers are likely one of the first people we ever know when we enter the world, and they love and care for us as we grow up.
  • Did you know? A mother is a child’s first friend with whom he or she shares all of their joys, sorrows, emotions and happiness.
  • Besides, you wouldn’t even exist in this world or get the chance to read this post 😊.

Today is a day that is worth to be celebrated. So, treat your mom to these 3 special recipes and enjoy!

THE BEST MOTHERS DAY BREAKFAST IDEA

BUTTER SCONES

Here, we have these scrumptious Butter Scones glazed with condensed milk and filled with custard pudding. Talk about tasty. These scones will be finished before you know it. I would recommend having scones with warm milk if you are in living in cold weather or cold milk if you are in summer. Actually anything drinkable will do: juice, coffee (especially), lattes and cappuccinos.

This is the perfect breakfast for mothers day. These scones are the opening to your Mothers day gift. Surprise your mom further with the rest of the recipes!

Ingredients for scones:

  • 2 & ½ cup self-raising flour.
  • 2 tbsp vanilla essence
  • 250 grams room temperature unsalted butter
  • 50 grams xylitol sugar
  • ½ tsp salt
  • 2 large eggs
  • 3/4 cup milk
  • 1 tbsp baking powder

Ingredients for glaze and custard filling:

  • 50 ml condensed milk
  • 3 tbsp custard powder
  • 500 ml milk
  • 1 heaped tbsp of xylitol sugar for taste.
  • 50 ml milk for mixing powder.

Instructions for scones:

  1. Preheat the oven to 220 degrees Celsius.
  2. In a bowl, use an electric mixer to beat the eggs, butter, vanilla essence and sugar until well mixed.
  3. In another bowl, mix the flour, salt and baking powder.
  4. Pour the egg mixture into flour. Mix the ingredients until a dough is formed.
  5. Knead the dough
  6. Roll out the dough and cut out round shapes of the dough.
  7. Place the round shaped dough on a baking sheet
  8. Glaze the top of the dough with egg wash for a goldening effect.
  9. Bake the scones for 25-30 minutes until golden brown.
  10. Cool the scones for 10 minutes on a wire rack.

Instructions for custard pudding:

  1. Bring the milk to boil on medium heat
  2. In a cup, pour 50ml of milk, 3 tbsp custard powder and 1 tbsp of sugar. Mix the paste well until fully dissolved.
  3. Pour the paste into the boiling milk, bring the heat to low and continuously mix the custard with a whisk until smooth.
  4. Use a piping bag to fill the center of the scone.
  5. Pour condensed milk on top of the scone as a glaze. Enjoy!

VANILLA BUNDT CAKE

The next surprise would be this gorgeous Vanilla Bundt Cake. I chose this recipe because it brings so much of my childhood memories. I remember how my mom used to bake little cakes for us kids as a reward to an accomplishment. If your house was always full of the vanilla scent, then go ahead and makes these delicacies!

Ingredients:

  • 3 eggs
  • 1 tbsp vanilla essence
  • ¼ tsp salt
  • 200 grams unsalted butter
  • 2 cups self-raising flour
  • 200 grams xylitol sugar
  • ¾ cup milk
  • 3 tsp poppy seeds
  • 1 tbsp baking powder
  • 150 ml vegetable oil

Instructions:

  1. Preheat the oven to 220 degrees Celsius.
  2. In a bowl, use an electric mixer to beat the butter and sugar together until mixed well.
  3. Pour the 3 eggs , vegetable oil and vanilla essence to the mixture and beat the ingredients until fully blended.
  4. In another bowl, mix the flour, salt, poppy seeds and baking powder.
  5. Pour the egg mixture into the flour and mix well.
  6. Add milk to the batter and ensure the batter is smooth.
  7. Grease your baking tray. I used a 6 holed Bundt tray.
  8. Pour the batter into the tray and bake for 25-30 minutes.
  9. If you are using a large Bundt tray then bake your cake for 40-45 minutes.
  10. To ensure that your cake is baked completely, insert a skewer in the cake, the skewer should come out clean. Enjoy!

VANILLA & GINGER BISCUITS

Last but not least, we have these lovely snacks: Vanilla Biscuits filled with custard pudding and avocado filling. These biscuits are the best snacks ever. They are very easy to make, takes less time to bake and will also be gone before you notice it. A biscuit plus warm milk would be your ticket to paradise. Perfect for night snack and you will sleep like a baby.

Ingredients:

  • 1 tbsp baking powder
  • ½ tsp salt
  • 200 grams xylitol sugar
  • 1 cup unsalted butter
  • 1 tbsp vanilla essence
  • ¾ cup milk
  • 2 cups cake wheat flour
  • 1 tsp pepper
  • 1 tsp ginger powder

Instructions:

  1. Preheat the oven to 200 degrees Celsius.
  2. In a bowl, use an electric mixer to mix the butter, sugar and vanilla essence until fluffy.
  3. In another bowl, mix the flour, salt and baking powder.
  4. Pour the butter mixture into the flour and mix well
  5. Pour the milk and mix the ingredients until fully blended and a dough is formed.
  6. Cool the dough in the refrigerator for 20 minutes.
  7. Knead the dough and roll it out using a rolling pin. Cut out whatever shape you want for your biscuits.
  8. Bake the biscuits for 10-15 minutes.
  9. Let the biscuits cool for 10 minutes and (add custard pudding as filling-optional)

I hope you found these recipes helpful. Have a lovely Mothers Day:)

SUPER FOOD ICE-CREAM

Only made from 5 ingredients. Try this delicious ice cream recipe at your home.

I know that you are running out of snacks during this lock down. You probably don’t have much ice cream left for dessert. I have good news for you. Today, you can make your own super delicious healthy ice cream with only 5 ingredients. You do not need a churning machine. No, all you need are bowls, spatulas and a whisk.:)

I promise you will love and enjoy this recipe. Be creative this season and learn to make healthy snacks at home. Time is on your side and you get to use that time to have fun with your kids and spouse.

Give it a try!

Ingredients:
  • 250 ml condensed milk
  • 250-gram whipped cream
  • 50-gram baobab powder
  • 15 grams spirulina powder
  • 1 tbsp vanilla essence

Directions:

  1. In a bowl, mix the condensed milk and whipped cream until fully blended.
  2. Add baobab powder, spirulina and vanilla essence to the cream.
  3. Fold the cream with a spatula until fully blended.
  4. Refrigerate in a lunchbox for 4 Hours.
  5. Enjoy with chia seed pudding!

Chia seed Pudding Ingredients:

  • 100 grams chia seeds
  • 200 ml milk

Chia seed pudding directions:

  1. Mix the chia seeds and milk in bowl.
  2. Seal the bowl with a cling wrap
  3. Refrigerate for 3 hours
  4. Enjoy with ice cream

Get your ingredients online from The Refillery SA during this lock down and stay safe.

SORGHUM CUPCAKES AND PUMPKIN SEEDS

There is a whole lot of things that one can use sorghum flour for. In the previous post, I made some pancakes. Today this cupcake recipe will blow your mind away. Sorghum has never been this good.

If you are intolerant to gluten, then start celebrating.

INGREDIENTS:
  • 1 Cup Sorghum Flour
  • 1 Cup self rising flour
  • 1 cup milk
  • 100 ml canola oil
  • ½ cup xylitol sugar
  • 1 tsp vanilla essence
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 2 large eggs
  • 1 tsp salt
  • 50 grams pumpkin seeds
METHOD:
  1. Preheat the oven to 200 degrees Celsius
  2. Line the wells of a muffin pan with papers and crease the insides of the papers
  3. In a large bowl, whisk the eggs, milk, vanilla essence and canola oil
  4. In another bowl, mix the flour, sugar, baking powder, baking soda, salt and pumpkin seeds
  5. Pour the egg mixture into the flour and mix well until smooth.
  6. Scoop the batter into the muffin papers. Sprinkle the top with pumpkin seeds
  7. Bake the muffins for 18-20 minutes until the edges are golden brown.
  8. Remove the muffins from the oven and let them cool for 5 minutes.

CARAMEL ICING

Ingredients:
  • 1 cup softened butter
  • 2 cups icing sugar
  • 1 tsp caramel essence
  • 50 grams diced pecan nuts
Method:
  1. Beat the softened butter over medium speed with an electric mixture until soft and creamy.
  2. Gradually add the icing sugar to the butter until fully blended.
  3. Once the butter and sugar have mixed well, add the caramel essence and mix it into the mixture.
  4. Decorate your cupcakes with the frosting and sprinkle pecan nuts over the icing. Enjoy!

Get these lovely ingredients online from The Refillery SA.

HOME-MADE DONUTS

You don’t need any excellent culinary skills to make donuts, anyone can do it! All you need is plenty of time. With the lock down in place, you have plenty of time. 🙂

Tips for the dough. The very first step in creating donuts is blooming your yeast, dissolve sugar into lukewarm milk, then stir in the yeast.  To test if your dough is ready, lightly press your thumb into the dough. In about 5 seconds or so, the dough should bounce almost completely back.

Let the dough rise. Donut dough needs to rise twice. First, the dough itself, then the punched out donuts. While the second rise is happening, begin heating up your oil and making your glaze!

HOME-MADE DONUTS

Ingredients:

  • 1 cup milk
  • ¼ cup xylitol sugar
  • 10 grams active dry yeast
  • 4 cups cake wheat flour
  • ½ tsp salt
  • 6 tbsp melted butter
  • 2 large eggs
  • ½ tsp vanilla essence
  • ½ cup lemon juice
  • Canola oil for frying

Ingredients for glaze:

  • 1 cup icing sugar
  • ¼ cup milk
  • ½ tsp vanilla essence
  • 3 tbsp cocoa powder

Instructions:

  1. In a bowl, pour milk and microwave for 1 minute. Add 1 tsp of sugar and stir into the milk. Sprinkle the yeast over the milk and let it sit for 10 minutes.
  2. In a small bowl, whisk the eggs, yeast mixture, sugar, vanilla essence and butter together.
  3. In a large bowl, pour the flour and salt and add the whisked egg mixture to the flour. Mix well with a spatula until a dough is formed.
  4. Knead the dough for 5 minutes and let the dough sit for 1 hour in a warm spot in your kitchen. Cover the dough with a clean dish towel.
  5. Knead the dough again and roll it out into a rectangular shape. Use a donut cutter to create donut rings and let them rise for 40 minutes.
  6. In a large pot, pour canola oil and bring to medium heat.
  7. Fry the donuts in batches until golden brown on both sides.
  8. Transfer donuts to paper towel-lined baking sheet to drain and cool slightly. Dip the donuts into glaze, then place onto a cooling rack.

Instructions for glaze:

  1. Pour the glaze ingredients in a bowl and mix well until smooth.

PREP TIME: 1HR 4O MIN                                              COOKING TIME: 20 MIN

Get your ingredients online from The Refillery SA store.