Oreo Pancakes With Chocolate Fudge Sauce


1-1/4 cups self-raising/rising flour, sifted
1 tsp baking powder
1 egg, separated
1 tsp vanilla extract
2 tbsp caster/granulated sugar
pinch of salt
1 cup plus
1 tbsp whole milk
2 tbsp melted butter, plus extra for frying
9 Oreo cookies or similar, broken into pieces

Chocolate Fudge Sauce

1⁄3 cup cocoa powder, sifted
1 tsp cold water
2⁄3 cup double/heavy cream
1⁄3 cup semi-sweet or milk chocolate, chopped
1 tbsp golden/light corn syrup
1 tbsp butter Pinch of salt
1 tsp vanilla extract


  1. To make the pancake batter, put the flour, baking powder, egg yolk, vanilla, sugar, salt and milk into a large mixing bowl and whisk together. Add the melted butter and whisk again. The batter should have a smooth, dropping consistency.
  2. In a separate bowl, whisk the egg white to stiff peaks. Gently fold the whisked egg white into the batter mixture using a spatula. Cover and put in the refrigerator to rest for 30 minutes.
  3. For the chocolate fudge sauce, mix the cocoa powder with the cold water until you have a smooth paste. Put the cream, chocolate, cocoa paste, golden/light corn syrup, butter, salt and vanilla extract in a saucepan set over a medium heat and simmer until the chocolate has melted and you have a smooth, glossy sauce. Keep the pan over a low heat to keep the sauce warm until you are ready to serve.
  4. When you are ready to serve, remove your batter mixture from the refrigerator and stir once.
  5. Put a little butter in a large frying pan/ skillet set over a medium heat. Allow the butter to melt and coat the base of the pan, then ladle small amounts of the batter into the pan. Sprinkle some of the Oreo cookies into the batter and cook until the batter is just set, then turn over and cook for a further 2-3 minutes.
  6. Once cooked, keep the pancakes warm while you cook the remaining batter in the same way, adding a little butter to the pan each time, if required.
  7. Serve the pancakes in stacks with the hot chocolate fudge sauce poured over the top.

Makes 12 pancakes.

Source: Winnipeg Free Press


Chocolate and Hazelnut Muffins


3 ounces semisweet chocolate, coarsely chopped
1/4 cup chocolate-and-hazelnut spread
1-1/3 cups all-purpose flour
1 tablespoon baking powder
1/4 cup unsweetened cocoa powder
1/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract or paste
1/3 cup vegetable oil
1/4 cup milk
1/2 cup dark chocolate chips
1/2 cup roasted and chopped hazelnuts


  1. Preheat the oven to 350°F. Line a 6-cup muffin pan with paper muffin liners.
  2. Gently melt the chocolate and chocolate spread in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl. Let cool for a few minutes.
  3. Sift the flour, baking powder, and cocoa powder into a large bowl, then stir in the sugar.
  4. In a separate bowl, beat together the eggs, vanilla, oil, and milk using an electric handheld mixer. When combined, stir in the cooled chocolate. Fold the wet ingredients into the dry ingredients, using a rubber spatula or metal spoon, but don’t overmix. Stir in the chocolate chips.
  5. Divide the batter among the muffin liners, filling them three-quarters full, then sprinkle the hazelnuts over the tops. Bake in the oven for 20-25 minutes, or until a toothpick inserted into the centers comes out clean. When cooked, transfer to a cooling rack to cool.

Makes 6 muffins.

Source: Chocolat

Peruvian-style Squash and Sweet Potato Doughnuts


5 oz sweet potato
3 oz macre squash, cut into large chunks
3 oz loche squash, cut into large chunks
2-1/4 cups all-purpose (plain) flour
1/8 oz fresh yeast
3 tablespoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon anise seeds
1/4 cup cola
2/3 cup anise seed tea
4 cups vegetable oil, for frying

Fig Syrup

1-1/4 cup chancaca sugar
1-1/2 cups light brown sugar
1 tablespoon anise seeds
2 cinnamon sticks
5 cloves
3 dried fig leaves


  1. To make the fig syrup, place all the ingredients except the fig leaves in a pan with 3 cups water and bring to a boil. Cook until half the liquid has evaporated and the mixture is thick and syrupy.
  2. Add the fig leaves and let infuse for a few minutes.
  3. Remove from the heat. Strain into a suitable container, cool, and refrigerate until needed.
  4. To make the dough, bring a pan of water to a boil, add the sweet potato, and cook until tender. Drain. Repeat with the macre and loche squash.
  5. Place the cooked vegetables in a blender and blend until pureed.
  6. Put the pureed vegetables in a large bowl with the flour, fresh yeast, sugar, salt, anise seeds, cola, and anise seed tea. Using your hands, combine the ingredients to form a dough, then knead for around 20 minutes until smooth.
  7. Leave the dough in a warm place to proof for 1-1/2 hours.
  8. Heat the vegetable oil in a large pan or deep-fryer to 350°F/180°C, or until a cube of bread browns in 30 seconds.
  9. Take pieces of the dough and shape into rings or doughnuts, then drop carefully into the hot oil, and cook until crispy and golden. Drain well and drizzle with the fig syrup to finish.

Makes 5 servings.

Source: Peru – The Cookbook

Grapefruit, Lime & Mint Yogurt Parfait


4 large red grapefruit
4 cups reduced-fat plain yogurt
2 teaspoons grated lime zest
2 tablespoons lime juice
3 tablespoons honey
torn fresh mint leaves


  1. Cut a thin slice from the top and bottom of each grapefruit. Stand fruit upright on a cutting board. With a knife, cut off peel and outer membrane from grapefruit. Cut along the membrane of each segment to remove fruit.
  2. In a large bowl, mix yogurt, lime zest and juice. Layer half of the grapefruit and half of the yogurt mixture into six parfait glasses. Repeat layers. Drizzle with honey and top with mint before serving.

Makes 6 servings.

Source: Taste of Home magazine

Maple Syrup Ice Cream


2 cups heavy cream
3/4 cups whole milk
1/4 tsp Maldon sea salt
1/2 cup maple syrup


  1. In quart-sized (1 L) canning jar, combine heavy cream, whole milk, and maple syrup. Tighten lid and shake to combine ingredients.
  2. Pour mixture into an ice cream maker and churn according to instructions.
  3. Place churned ice cream into an air tight container and freeze at least 2 hours before serving.
  4. Scoop into small dishes, top with Maldon sea salt, and drizzle with maple syrup.

Makes 6 servings.

Source: Alive magazine