How to Make Pineapple and Coconut Banana Bread

 By Rachel L Salazar 

Photo: kraftrecipes.com
 
I've always loved recipes that look complicated and involved, but are actually easy and quick to make. This is one of my favorites. You can just about mix everything in a bread pan and throw it in the oven. This weekend I had a craving for something sweet yet chewy, so I threw some pineapple chunks, coconut and oatmeal into my banana bread recipe and it turned out fantastic!

Served with a dollop of greek yogurt, this turned out naturally sweet, chewy and most of all moist. I think my banana bread will have to give way to this Pineapple and Coconut Banana Bread I threw together.
This bread we've enjoyed eating for breakfast is simply stuffed with yummy bites of banana and pineapple. You just can't take a bit without tasting one - which is exactly what I was going for, so I'm happy. OK, I've been squealing around the house all day; I'm just so proud of myself.

I put a dollop of greek peach yogurt on the top, and fresh strawberries to compliment our breakfast, and wow, did it! All the natural sweetness melded together and really created the perfect breakfast dish.
I had hoped to make the leftover pieces into thick french toast, but we nibbled them down to crumbs. I'll have to try that another day.
Pineapple Coconut Banana Bread
Ingredients

• 1 1/2 cups flour
• 2/3 cup sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup oats
• 3 mashed bananas
• 1/3 cup buttermilk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla
• 2 eggs, beaten
• 1/4 cup walnuts
• 1/4 - 1/2 cup drained pineapple chunks
• 1/4 cup coconut

Instructions

1. Preheat oven to 350°F.
2. Combine dry ingredients together in a large bowl.
3. Combine banana, buttermilk, oil, vanilla, and eggs in a small bowl.
4. Pour wet ingredients into the dry ingredients and stir just until the dry ingredients are moistened.
5. Add pineapple, nuts and coconut, gently stir to mix.
6. Spoon batter into a bread pan.
7. Sprinkle coconut on top of the bread to garnish.
8. Bake for 55 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool on a wire rack, in the pan, for about 15 minutes
10. Remove the bread from the pan after 15 minutes and cool thoroughly on the rack.

The easiest way to mash a banana, is to do it in the skin. Slightly break open the top, and gently squeeze the banana until it feels mushy. Peel off one side, and finish with a fork. I took one banana and sliced it for nice big banana chunks in the bread.

If you liked this recipe, join us at Enjoying Simplicity, http://enjoyingsimplicity.com. Enjoying Simplicity is our vision that cooking can be healthy, simple and it can be done at a low-cost.

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Garlic Bread on Texas Toast Recipe

 By Becca Knight 

Photo: 4.bp.blogspot.com
 
Popular in Texas and the states surrounding it, Texas toast is generally served toasted as a side. Texas toast is a type of pre-sliced bread packed in bags, not sold toasted as the name implies. What sets it apart from other bread is that it is that the thickness of the slices is double the thickness of typical sliced bread. It is especially useful for dishes in which the bread is used to soak up liquid ingredients. Extra thickness can improve the finished product, such as in French toast.

Texas toast was reportedly first served at The Pig Stand drive-in restaurant in Beaumont, Texas, after a bakery order for thicker slices of bread resulted in slices too thick for the toaster and the cook suggested buttering and grilling them as a remedy in 1941. Although The Pig Stand's story is not contended, they failed to patent this invention. Producers of Texas toast in the United States include Wonder Bread, Mrs. Baird's, Franz Bakery, and Safeway's Lucerne foods.

In this recipe, you may use margarine or butter, whipped or not, as long as it is spreadable. The main detail to adhere to is the proper technique for producing the garlic bread on Texas toast.

Ingredients
Texas toast bread, unfrozen
Butter or margarine, softened
Granulated garlic powder
Paprika powder
Dried parsley

Directions
Heat oven to 400º F

Select the desired number of slices from the loaf - or loaves if you are doing a large quantity. The most important thing you need to know about making Texas toast right is you need to butter both sides. Using plain, unseasoned butter or margarine coat each side of each slice of bread evenly paying attention to cover the edges so that they do not burn. Place on an un-greased shallow baking sheet as you go.
Next sprinkle as much granulated garlic as you wish onto the upward facing side of the buttered bread and follow with paprika and parsley. The paprika and parsley have a mild flavor so that the garlic will stand out, and are mainly used for the added colors. Red paprika, green parsley and white bread together represent the colors in the Italian flag. So here we have a marriage of Italy and Texas, time to "toast" the newlyweds.
Put the toast into the pre-heated oven or broiler. Bake 15 to 20 minutes or until butter is melted and bread is golden brown. This will be a richer toast than a garlic toast on a French loaf with warm buttery goodness top and bottom.

Place the toast on a plate or basket and serve warm.

Becca Knight lives in Texas and writes about it on her blog "Don't Know Much About Texas"

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Three Changes to Make Your French Dip Sandwich Special

 By Harriet Hodgson 

Photo: images.media-allrecipes.com
 
French Dip sandwiches have been around for years. It's a basic sandwich made with roast beef, crusty bread, and thin gravy called "au jus." But some restaurants are adding onions, green peppers, and cheese -- changes that are far cry from the original.

Search the Internet and you'll find dozens of recipes for the lunchtime and dinnertime favorites. Some recipes use leftover beef roast, and others use meat cooked in a slow cooker. I made these sandwiches the other night and used leftover beef. Personally, I think the flavor of the sandwich has lots to do with how you season the meat.

While the oven pre-heated I rubbed the meat with olive oil. Then I sprinkled it with crushed rosemary, smoked paprika, garlic powder, thyme, freshly ground pepper, and a little salt. Thanks to the olive oil, the seasoning stays on the meat. To seal the outside of the roast I cooked it at 450 degrees for a half hour. I lowered the heat to 325 and continued cooking until the meat thermometer read 150 degrees -- rare to medium.

Be aware that when you cook a roast and take it out of the oven, it continues to cook for a few minutes. I made a thin sauce with water, au ju mix, and gravy flour. Some of the seasoning had fallen to the bottom of the pan, which added flavor to the sauce. This sauce became my dipping sauce later.
Rachael Ray has posted a recipe for this favorite sandwich on her website. Instead of gravy, she makes a sauce with butter, chopped shallot, dry sherry (optional), canned beef stock, and a little flour. A similar recipe from Georgia Downard is posted on the Food Network website. It, too, uses butter, shallot, garlic, beef broth, and a little white wine for extra flavor.

I checked my cookbook collection and found more recipes, only these had soy sauce in them. Since I'm trying to avoid salt I avoided these recipes. As good as all these recipes are, simple is often better. Three things make my French Dip sandwiches special, the seasoning on the meat, toasting the rolls ahead of time, and making the dipping sauce with leftover gravy. If your mouth isn't watering yet, it will be when you take your first bite of this sandwich.

Ingredients

1 cup leftover beef gravy (plain or mushroom)
1 cup water
2 rounded teaspoons of low-salt au jus mix (available in the soup aisle)
1 ciabatta roll per person (white or wheat)
Soft butter
4 thin slices of roast beef per person

Method

In a small saucepan, whisk leftover gravy, water, and au jus mix together. Cover and cook over medium heat until steaming. Cut each roll in half and butter both halves. Toast rolls in a skillet over low heat, until the buttered side is a golden brown. (Do not over-toast.) Layer meat onto bottom half of each roll and top with remaining half. Ladle dipping sauce into individual bowls. Serve dipping sauce with sandwiches, a salad, or mixed fresh fruit.
Copyright 2013 by Harriet Hodgson

http://www.harriethodgson.com
Harriet Hodgson has been a freelancer for 35+ years and is the author of 32 published books. Her latest releases are "Happy Again! Your New and Meaningful Life After Loss" and "Help! I'm Rasing My Grandkids." Please visit her website and learn more about this busy writer.

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Choosing a Cake Topper to Show Off Your Personality

 By Jamie Balzan 

Photo: weddingfavorsunlimited.com
 
Wedding cakes are an important part of every wedding reception. They express the personality of the bride and groom and provide a point of interest for the guests as they wait for the couple to arrive at the reception. In addition to the design of the cake and decoration of the cake table, the cake topper is another representation of the happy couple.

Traditionally, toppers for wedding cakes usually feature statues of a bride and groom. They can be standing side by side like in a wedding ceremony, dancing, holding hands or even sharing a kiss. Usually they are made of crystal or ceramic and are fairly formal.

However, not all cake toppers have to be so traditional. Brides and grooms with a sense of humor might want to pick a more non-traditional topper like a bride holding onto the leg of a runaway groom or a bride holding a frightened groom in her arms. If the couple is known for being funny, this is a great way to carry their personality into the décor of the cake.

Cake toppers can also be customized for the bride and groom. They can be made to specifically match a couple's appearance including hair color, eye color, etc. Couples who are in the military can choose a figurine in a military uniform or couples that enjoy a particular sport or hobby together can have a topper made showing them enjoying that hobby.

Besides the typical bride and groom figurines on wedding cakes, there are other options, both with figurines and without. Cake toppers with more old-fashioned looking couples, cartoon-like figures or even abstract figures can be used. Or for those who don't want to necessarily have a couple on their cake topper, a simple topper displaying the couple's initials can be used or flowers can be used on top of the cake to replace a topper altogether.

The most important part of choosing a topper for wedding cakes is making sure it fits in with your theme. A bride and groom having a Disney-themed wedding might want to have Mickey and Minnie Mouse dressed in a tuxedo and a wedding dress. For a Christmas-themed wedding, the topper could be of Santa and Mrs. Clause or even a snowman and snowwoman.
Brides and grooms of every type can find toppers for wedding cakes that will fit their personality, their theme and their budget, the possibilities are endless!

So if you are have a low budget for your wedding cake than Fortress cakes in Sydney is your best bet. You can also check out their other cakes like kids birthday cakes. http://fortresscakes.com

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Cake Decorating With a Silhouette Cameo Cutter

 By Theresa Happe 

Photo: sphotos-a.xx.fbcdn.ne
 
Imagine you were a cake artist who had to create a 5 tier wedding cake with the same design print all around the sides of every tier. The time involved in doing hand painting could be several days and make the cake price prohibitive for the bride. But the bride doesn't have to sacrifice the design of her dreams because she can't afford it. If, instead, the design in printed on edible icing sheets, the bride gets exactly what she wants at a fraction of the cost.

Wedding cake orders have been bigger, more elaborate cakes since the cake competitions started airing on television. Brides used to accept the plain white buttercream cakes that came at no additional cost from the wedding caterer. But, now the cake is a big part of the wedding theme and the biggest focal point after the bride and her gown.

Taking any design, the icing sheets are adhered to the sides of the cake using a bit of piping gel. Nut, more intricate designs are possible by using the electronic cutter machine with those printed designs. A machine equipped cake a special needle design for cutting cake decorating mediums is the Silhouette Cameo cutter.

You can cut an infinite number of patterns using this machine by either buying cartridges or downloading software. The machine connects to your personal computer where you can even enter custom designs to cut out.

Icing sheets aren't the only medium cake decorators cut with the Silhouette; everything from gum paste, modeling chocolate, marzipan and fondant can be thinly rolled on the accompanying mat, slid into the cutter's slot and trimmed into custom decorations.
On a smaller scale, imagine filling an ordering for a matching Louis Vuitton handbag and shoe cake. You could scan the design and cut out all the LV logos and other symbols that make up the design, saving hours required to either pain the or cut them by hand.
For those who don't like their handwriting or just want to cut out monograms, the Silhouette is ideal. The machine costs about $350 and comes with a software program for your desktop and instructions for use.

Before this machine was ever used for cake decorating, it had been used with a different type of needle for paper crafts. Wedding cake designer, Linda McClure, adapted the machine for use with cake decorating materials.

It does take a bit of practice to get used to using the machine. Both fondant and gum paste can be sticky and freezing them a bit will allow them to cut cleaner instead of sticking to the cutting needle. Once the design is cut, you can use a pointed object such as a scriber to lift the design then apply it to the cake with a dab of water.

There are infinite design possibilities when working with the software from pre-programmed designs to ones you scan or download. Technology has found its way into the cake decorator's kitchen.

Theresa Happe is a cake decorator and fan of IcingImages.com where you can find the Silhouette Cameo Cutter

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Banana Bread Recipes for Diabetics

Author: Linda Wilson

Photo: img4-1.myrecipes.timeinc.ne

Back-to-school and the upcoming fall season call for bringing out fruit bread recipes.  Following are some recipes for banana breads and muffins.  All are suitable for diabetics.

BANANA-ZUCCHINI BREAD

1 cup egg substitute or 4 eggs

2 cups Equal Sugar-Lite or Splenda Blend

3/4 cup canola oil

1/4 cup unsweetened applesauce

2 medium sized ripe bananas, mashed (1 cup)

2 cups all-purpose flour

1 cup whole-wheat flour

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 1/2 tsp ground cinnamon

1/2 tsp salt

1 1/2 cups shredded unpeeled zucchini

1 cup chopped pecans

In a large mixing bowl, beat eggs.  Blend Equal, applesauce and oil into eggs.  Add banana and mix well.  Combine flours, baking powder, baking soda, cinnamon and salt.  Stir flour mixture into egg mixture.  Stir in zucchini and pecans just until combined.  Pour mixture into two greased 9-inch loaf pans.  Bake at 350 degrees for 50 minutes or until a toothpick inserted in the center comes out clean.  Cool in pan 10 minutes.  Remove from pans and cool completely on wire racks.
BANANA NUT BREAD

3 large well-ripened bananas

1 egg or 1/4 cup egg substitute

1/2 cup sugar-free applesauce

1/3 cup low-fat milk

1/3 cup  Splenda Blend

1 tsp. salt, optional

1 tsp. baking soda

1/2 tsp. baking powder

1 cup all-purpose flour

1/2 cup whole-wheat flour

(or you can use 1 1/2 cups all-purpose flour)

1/2 cup chopped walnuts or pecans

Preheat oven to 350 degrees.  Mash bananas with a fork.  Add egg, applesauce, milk, sugar or Splenda, salt, baking soda and baking powder to bananas.  Mix well with fork.  Slowly stir in the flour.  Stir only until flour is moistened.  Fold in chopped nuts.  Lightly grease a loaf pan with cooking spray.  Pour batter into pan.  Bake 45 minutes or until a toothpick inserted near center comes out clean.  Cool in pan for 5 minutes before removing to a cooling rack.
BANANA CHOCOLATE CHIP MUFFINS

3-4 large bananas, ripe and mashed

3/4 cup Splenda granular

1/4 cup egg substitute or 1 egg

1 1/2 cups flour

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt, optional

1/3 cup butter, melted

1/4 cup mini chocolate chips

Preheat oven to 375 degrees.  In a large mixing bowl, blend together bananas, sugar and egg or egg substitute.  Add flour, baking soda, baking powder and salt.  Blend well.  Stir in the butter and chocolate chips.  Fill paper-lined muffin tins 2/3 full.  Bake at 375 degrees for 15-20 minutes.

Enjoy!
Article Source: http://www.articlesbase.com/recipes-articles/banana-bread-recipes-for-diabetics-533018.html

About the Author

A grandmother with diabetes along with other autoimmune diseases, Linda enjoys sharing with others what she has learned about living with her diseases. For more of her diabetic recipes and information visit her website at www.diabeticenjoyingfood.blogspot.com
She also has a Vintage Recipe Blog at www.grandmasvintagerecipes.blogspot.com
 

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How to Make a Yummy Lemon Cheesecake that is Diabetic Friendly

Author: Linda Wilson

Photo: cwebnews.com

Receiving a diagnosis of diabetes usually means a change in lifestyle and diet.  If you are like me--I have a terrible sweet tooth!--I had this mental image of all things sweet and good disappearing from my diet.  Imagine my surprise to discover this is not true.  In fact, doctors and nutritionists recommend eating fresh fruit.  And there are many ways to make delicious diabetic desserts.  As with all foods, we diabetics have to watch our portions and even more so with sweets.  Do not make this cheesecake and eat it all before bedtime!  But incorporated into a healthy diet, you should be able to enjoy it.  With its sugar-free ingredients and fresh fruits, it is healthy and tasty enough for anyone!

DIABETIC'S LEMON CHEESECAKE

1 1/4 graham cracker crumbs*

1/4 cup Splenda granular

1/3 cup butter, melted

1 pkg (3-oz) sugar-free lemon gelatin mix

2/3 cup boiling water

2 bars (8-oz each) light cream cheese

6-oz. lite/firm silken tofu

grated rind of 1 lemon

juice of 1 lemon

1 cup sugar-free frozen whipped topping, thawed

Fresh fruit of your choice, optional

In a small mixing bowl combine the graham cracker crumbs, Splenda, and melted butter until mixed together well.  Using the back of a large spoon, press the mixture on the bottom and up the sides of an 8-inch springform pan.  Chill the crust for about ten minutes.

In a blender container mix the lemon gelatin mix and the hot water; slowly add in the cream cheese and the tofu.  Continue to mix until smooth.  Pour the mixture into a large mixing bowl and add the lemon rind, lemon juice and the thawed topping.  Pour into the prepared pan, smoothing the top.  Chill for 4 hours or more.  Before serving garnish with more whipped topping and fresh fruit/fruits of your choice, if desired.

*If you cannot use crumbs made from graham crackers, make your crumbs from sugar-free butter cookies or sugar-free vanilla wafers.

Serves 12.

Enjoy!
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About the Author

A grandmother with diabetes along with other autoimmune diseases, I enjoying sharing my recipes and diabetic tips on my blog at http://diabeticenjoyingfood.blogspot.com
   

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The History Behind Cake

 By Emma Darling 

Photo: 25.media.tumblr.com
 
The very first cake was a Viking dish known as Kaka. This was a patty of what was presumably meat, but sweetened with flour and honey. These early cakes wouldn't have been anywhere near as nice as those we enjoy today, but for the Vikings they would have made a hearty treat which gave them the energy to fight and acted as a special treat for them to have instead of their regular heavy meat diet.
Since the Viking Kaka it has been discovered that other cultures also had their own cakes.

The Greeks used to make a cheesecake from goat's milk called Placenta, which is very similar to the cheesecakes eaten today. The similarity lies in the need for the base to be made and baked separately prior to the cheese being added and the entire cake being cooked for its finish.

Modern day cheesecake went through a long process before it became so good. William Chester of New York stumbled upon the invention of unripened cheese, which other dairy men soon came across. This led to the invention of pasteurised cream cheese, and a form of it which became the most used soft cheese in cheesecakes in the world, Philadelphia.

In ancient Rome, bread dough was sometimes enriched with honey, eggs and butter before being baked. This made a sweet and cake-like baked good for people to enjoy as an alternative to some of the other sweet food they may have eaten at the time. This would have been thoroughly enjoyed by the wealthier citizens in ancient Rome, as they would have been the ones who could afford to spend the extra money on the added ingredients.

Early cakes produced in England would have been very different to the ones enjoyed today also. These cakes were essentially bread, as were most cakes in those times and the times before. The ways to tell if what was baking was a cake or some bread was by the shape, as cakes were often flat and circular, or by the way they were being baked, as cakes were turned over once in cooking, and bread remained in the same position.

During the renaissance sponge cakes became popular. These were cakes leavened with beaten eggs, and some think they were possibly made in Spain as a sweet treat. Currently cakes are widespread, and people can buy them ready made from a shop should they need one, taking away the fun of making them in a sense.

Everyone loves cake, and Emma Darling is no exception. She really like to have some edible treats and cakes with her when she's writing, which is mostly what inspired her to write this article on the history of her favourite snack.

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How to Choose Your Wedding Cake Design

 By Deziree N Valdez 

Photo: pad1.whstatic.com
 
Planning a wedding can take a lot out of a bride to be, especially when it comes to the odds and ends, one of them being your wedding cake. Many brides make the mistake of waiting til the last minute to apply the finer details of the cake, but this can become a danger zone if you wait til the end to start planning. This may seem overwhelming at first, but with these few tips and tricks, designing your very own wedding cake brings out the fun and creative side to planning.

One of the many perks to designing your own wedding cake is the sampling of the many delicious flavors of cake. This is one of the very first things you do in order to start the planning process. Select your favorite bakery and make an appointment for you and your groom to go in for a sampling date. For our more bold couples, choose a few flavors to mix together or layer the cake with several different flavors to add a unique surprise for your guests. For our more laid back couples, decide between one or two flavors at the most to start the building process of your cake. Once this step is done, it is time to get creative!

One of the best things you can plan on doing is viewing fun photo galleries of cake designs that inspire you both. This is a great way to get an idea of what you are looking for. Simply narrow down the color selection by matching them closely to your wedding colors, decide on how many tiers you both want to have, and get a good idea of personal things you and your fiance like to share together. Bring this in to your baker and piece together the elements to match to the theme of your wedding. Your professional baker will be able to guide you along the way as well to bring out the absolute best features in your cake design.

The best part of designing your own wedding cake is adding in your personal touches. Incorporate memories you both have shared over the years together and add them to your cake. Add a fun cake topper to symbolize your relationship or add a few design pieces throughout your cake design to tell your story.

Every cake has a story and the best part of getting to design your own cake is the ability to tell what you two share together all in one piece. After choosing your favorite flavors, ideal design, and adding personal touches, you can book your cake in advance and cross it off your ever-ending to do list! Always remember to make your cake absolutely memorable for not only you both, but for you guests as well. Get creative and inspired! You only get married once, so why not go all out and let your imagination come to life?

For additional information on wedding advice and planning, contact Reception Hall International- your Banquet Hall in Atlanta, to speak to one of our professional Event Planners today. We are always here to help our bride's and groom's plan every step of their special day,from the beginning to the end, to make it everything you both have dreamed of.

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Easy Bread Recipe - Anyone Can Bake Bread!

 By Sarah J Angel 

Photo: farm9.staticflickr.com
 
I'm about to show you an easy bread recipe. A REALLY easy bread recipe.
How do I know it's so easy? I made it. Why is that so special? Because my first loaf of bread was indirectly responsible for a broken toe.
Here goes:

What You'll Need
First off, you'll need a couple of 1 qt Pyrex bowls. You'll also need a big mixing bowl and a small mixing bowl.
Ingredients are as follows:

• 4 cups all-purpose flour
• 2 teaspoons sea salt
• 2 cups lukewarm water
• 1 tablespoon sugar
• 2 teaspoons active-dry yeast
• 2 tablespoons soft butter

In preparation, grease you Pyrex bowls. There's nothing worse than having bread burnt onto your bowls.

As for the actual recipe, you'll first want to mix flour and salt in your big mixing bowl.
Then, in the small mixing bowl, dissolve the sugar in the lukewarm water. Once it dissolves, sprinkle the yeast over top of it and let it stand for about 10 minutes.

Secret trick to getting just the right water temperature for your yeast: Mix 1 part boiling water with 2 parts cold water from the faucet. You'll get the right temperature every time!
Next, mix the sugar water into the bowl of flour/salt thoroughly. Your dough should be sticky. If it's not sticky, add a little water until it is.

Cover your bowl with a warm towel and let it rise for AT LEAST an hour. If you can sacrifice 2 hours, even better, because you won't have to wait so long for it to rise the second time. Just don't go past two hours, because really bad things start happening. Like broken toes.
This is about the time you'll want to pre-heat your oven to 425 degrees.

Once your dough finishes rising, punch it back down. Now, I know 'punch' is a harsh word, but it doesn't require much drama. In fact, the dough is rather delicate. It's more like suggesting it down.
Now, split the dough in two halves, and place the halves in their respective bowls (or pans, if you so choose.) Let them rise for another 30-45 minutes.
Bake for 10 minutes, then reduce heat to 350 degrees and bake for another 25 minutes. If you like crispier crust, take the loaves out of their pans and place them in the oven for an additional 5 minutes or so.

Now get out there and make people think you're a domestic queen!
Find more from me at Domestic Anarchy!

Visit http://domestic-anarchy.net to sign up for my 7 Favorite Penny-Pinching Tips and A LOT MORE!

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Baking Homemade Brownies

Author: Miguel Fernandez

Photo: jackiesantos.com

Baking homemade brownies is one of life's sweetest delights. The smell of the brownies baking in the oven never fails to attract every family member to the kitchen to await the finished treat. When they are finally done it doesn't take but a few seconds for them to disappear, having been devoured by everyone who could get a hold of one.

The only hard part of preparing brownies is the preparation and the cleanup afterward. It takes longer to prepare and bake brownies than it does for them to be eaten, especially if they come out delicious. For this very reason many people prefer to buy brownies from the store and miss out on the deliciousness of home-made brownies. Following these simple tips ensures that you will have delicious brownies that the whole family can enjoy with little or no hassle.

1. Don't over mix when preparing the batter and if possible mix the batter by hand. This will ensure that the brownie does not come out bland or too dry.

2. Spay the bottom of the pan with non-stick cooking spray, making sure to cover the surface evenly. You can also dust the pan lightly with cocoa powder. Using cocoa powder ensures that you won't have white residue on your brownies as you would if you were to use flour.

3. Follow the recipe instructions carefully especially the temperature and cooking time instructions. To test if the brownies are done stick a toothpick into the brownies. If they come out clean it means that the brownies are done.

4. If you want to keep the brownies from over-drying you can wrap them with plastic wrap and put them in a zip bag for added protection.

As a final tip: enjoy your brownies with your whole family, give them as gifts, share them with your co-workers, and don't forget to make plenty for everyone.
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About the Author

For an easier way to bake brownies use a perfect brownie pan, the brownie pan with divider to get perfectly cut brownies.
   

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Dark Chocolate Is Good for the Memory

 By Rodolphe Cote 

Photo: 2.bp.blogspot.com
 
A MULTIFUNCTIONAL FOOD
Cocoa is an exceptional source of poly phenols, a class of molecules that are distinguished for their high antioxidant and anti-inflammatory activities which interferes with the development of several chronic diseases.

For example, the regular consumption of dark chocolate reduces the risk of being statistically touched by cardiovascular diseases: Several studies show that dark chocolate significantly reduces blood pressure and interferes with the formation of blood clots, reducing the risk of heart attacks and strokes.

These protective effects are observed only in dark chocolate containing at least 70% of cocoa paste: sweet chocolate tablets invading grocery stores and convenience stores contain only traces of cocoa paste lots of sugar, saturated fat and therefore lots of calories and therefore do not have much to do with real dark chocolate.

Fortunately, you can now easily find good 70% chocolate at very reasonable prices and these products deserves to be part of our daily eating habits. Dark chocolate is not a luxury reserved only for special occasions like Valentine's Day!

A PREVENTION AGAINST COGNITIVE DECLINE
Each year, about 5% of people aged 70 and over are starting to show affection by a slight decline in their cognitive functions, manifested mostly by memory lost problems.
In short terms, those memory losses just cause minor inconveniences, but they can become more disabling if the neuron function continues to deteriorate while aging.
To determine whether the antioxidant and anti-inflammatory properties of poly phenols present in dark chocolate could ameliorate cognitive functions, a team of Italian researchers recruited 90 volunteers aged 65 to 82 years (mean 71 years) who had clinical signs of a beginning of cognitive decline.

These individuals were divided into three groups, each of them took a daily drink of chocolate containing high amounts (990 mg) intermediate (520 mg) or low (45 mg) of poly phenols. In parallel, the diet of these people was closely monitored to eliminate any other sources of poly phenols a way to better discern the effects related to the consumption of presents molecules in chocolate.
After eight weeks of treatment, the cognitive function of those volunteers was determined with the aid of a battery of tests measuring memories, for both short-term and long termed cognitive functions in their set.

The results obtained are very interesting: compared to those of the group who drank a beverage low in poly phenols, those who consumed high quantities of these molecules showed a significant improvement of memory and had superiors cognitive functions during the test results, and those results only two months after having started the treatment!

NEURONS IN GOOD HEALTH
The mechanisms responsible for these effects to remain positive has to be better understood, but it could be due to a significant improvement in the sensitivity to the action of insulin in people who consume high amounts of poly phenols.

Insulin is a very important hormone for the maintenance and function of brain cells and recent data indicate that resistance to this hormone, as observed in type 2 diabetes, contributes to cognitive decline and the development of the Alzheimer's disease.

Dark chocolate to counteract the loss of memory? A health advice, which should be unanimous!

Article Source: http://EzineArticles.com/?expert=Rodolphe_Cote

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Why Personalised Chocolates are the Ideal Gift

Author: Peter Barker

Photo: cdn-17.create.net

The average chocolate consumption per person in the United Kingdom every year is 11 kilograms, which actually makes the country the joint highest chocolate lover with the Swiss.  And they really take some beating when it comes to chocolate that is renowned across the globe!

In fact, 90% of all adults in the United Kingdom admit to eating chocolate regularly, but why? Chocolate offers one of the most luxury indulgences for a price that everybody can afford. As this is the case, sales of chocolate have continued to increase even during recent tough financial times. With the above in mind, it is all too easy to get lazy with your choice of chocolate gifts if you are buying a present. Buying a box of chocolates and giving them away does not show much effort on your part. Just because chocolate gifts are simple, it does not mean that you cannot put some thought into them.

What is the solution?
The solution is very simple. If you buy personalised chocolate, it shows that you have put some thought into the gift. People love personalised chocolate mostly because it is unexpected. A personalised solution can contain a message that means something to your partner, and this can really make the difference.
With personalised chocolate wrappers, you can give your partner a tasty gift that they can also cherish and have as a keepsake as well. By putting in that extra effort and thinking outside the box you are showing the person that you are buying the gift for that care, and, at the same time you are still buying a quality chocolate gift that you know they will love.

In fact, personalised chocolate bars are ideal for a variety of events. As well as giving them as presents you could also give them away in party bags at children's parties and even provide them at weddings for something a bit different.

One thing is for sure... Chocolate will always be a winner when it comes to treating people or giving them a gift on a special day, event or to mark a special occasion.  If you can provide your family, friends and colleagues with a personalised chocolate bar as a reasonably inexpensive gift it can become priceless to the person receiving it!

At the end of the day, chocolate gifts will continue to provide people with a unique solution for a wide range of events and will always be a firm favourite across the generations and for all ages.
Article Source: http://www.articlesbase.com/chocolate-articles/why-personalised-chocolates-are-the-ideal-gift-6466556.html

About the Author
Peter Barker is the Founder of The Chocolate Wrapper - the UKs leading on-line store for personalised chocolate bars

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How to Choose Your Wedding Cake Design

By Deziree N Valdez  

Photo:
 
Planning a wedding can take a lot out of a bride to be, especially when it comes to the odds and ends, one of them being your wedding cake. Many brides make the mistake of waiting til the last minute to apply the finer details of the cake, but this can become a danger zone if you wait til the end to start planning. This may seem overwhelming at first, but with these few tips and tricks, designing your very own wedding cake brings out the fun and creative side to planning.

One of the many perks to designing your own wedding cake is the sampling of the many delicious flavors of cake. This is one of the very first things you do in order to start the planning process. Select your favorite bakery and make an appointment for you and your groom to go in for a sampling date. For our more bold couples, choose a few flavors to mix together or layer the cake with several different flavors to add a unique surprise for your guests. For our more laid back couples, decide between one or two flavors at the most to start the building process of your cake. Once this step is done, it is time to get creative!

One of the best things you can plan on doing is viewing fun photo galleries of cake designs that inspire you both. This is a great way to get an idea of what you are looking for. Simply narrow down the color selection by matching them closely to your wedding colors, decide on how many tiers you both want to have, and get a good idea of personal things you and your fiance like to share together. Bring this in to your baker and piece together the elements to match to the theme of your wedding. Your professional baker will be able to guide you along the way as well to bring out the absolute best features in your cake design.

The best part of designing your own wedding cake is adding in your personal touches. Incorporate memories you both have shared over the years together and add them to your cake. Add a fun cake topper to symbolize your relationship or add a few design pieces throughout your cake design to tell your story.

Every cake has a story and the best part of getting to design your own cake is the ability to tell what you two share together all in one piece. After choosing your favorite flavors, ideal design, and adding personal touches, you can book your cake in advance and cross it off your ever-ending to do list! Always remember to make your cake absolutely memorable for not only you both, but for you guests as well. Get creative and inspired! You only get married once, so why not go all out and let your imagination come to life?

For additional information on wedding advice and planning, contact Reception Hall International- your Banquet Hall in Atlanta, to speak to one of our professional Event Planners today. We are always here to help our bride's and groom's plan every step of their special day,from the beginning to the end, to make it everything you both have dreamed of.

Article Source: http://EzineArticles.com/?expert=Deziree_N_Valdez

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How to Make a Yummy Lemon Cheesecake that is Diabetic Friendly

By: Linda Wilson

Photo: cwebnews.com


Receiving a diagnosis of diabetes usually means a change in lifestyle and diet.  If you are like me--I have a terrible sweet tooth!--I had this mental image of all things sweet and good disappearing from my diet.  Imagine my surprise to discover this is not true.  In fact, doctors and nutritionists recommend eating fresh fruit.  And there are many ways to make delicious diabetic desserts.  As with all foods, we diabetics have to watch our portions and even more so with sweets.  Do not make this cheesecake and eat it all before bedtime!  But incorporated into a healthy diet, you should be able to enjoy it.  With its sugar-free ingredients and fresh fruits, it is healthy and tasty enough for anyone!

DIABETIC'S LEMON CHEESECAKE

1 1/4 graham cracker crumbs*
1/4 cup Splenda granular
1/3 cup butter, melted
1 pkg (3-oz) sugar-free lemon gelatin mix
2/3 cup boiling water

2 bars (8-oz each) light cream cheese
6-oz. lite/firm silken tofu
grated rind of 1 lemon
juice of 1 lemon
1 cup sugar-free frozen whipped topping, thawed

Fresh fruit of your choice, optional

In a small mixing bowl combine the graham cracker crumbs, Splenda, and melted butter until mixed together well.  Using the back of a large spoon, press the mixture on the bottom and up the sides of an 8-inch springform pan.  Chill the crust for about ten minutes.
In a blender container mix the lemon gelatin mix and the hot water; slowly add in the cream cheese and the tofu.  Continue to mix until smooth.  Pour the mixture into a large mixing bowl and add the lemon rind, lemon juice and the thawed topping.  Pour into the prepared pan, smoothing the top.  Chill for 4 hours or more.  Before serving garnish with more whipped topping and fresh fruit/fruits of your choice, if desired.
*If you cannot use crumbs made from graham crackers, make your crumbs from sugar-free butter cookies or sugar-free vanilla wafers.
Serves 12.
Enjoy!

Linda Wilson
A grandmother with diabetes along with other autoimmune diseases, I enjoying sharing my recipes and diabetic tips on my blog at http://diabeticenjoyingfood.blogspot.com

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Easy Cupcake Decorating Tips

By Kathy Baylor  

Photo: womansday.com

Need cupcakes for an event, party, birthday, holiday, or just for fun? Maybe your child has a birthday party at school and you want to send something special for a treat. Or a friend is celebrating a birthday or anniversary. Your child received a perfect report card! Maybe a family member got a new job, or sold their house. Cupcakes are a perfect and easy way to celebrate! You can buy cupcake decorations, and that is a good option, but you can also find great cupcake decorations in the grocery store.

Jelly beans are one easy option. You can sometimes find really pretty and unusual colors in the bulk section of your supermarket. Place a few of these on top of your frosted cupcake. Arrange them in a circle and place several in the center. You now have a flower! Use green jelly beans for a stem and leaves. You can use other candies to decorate cupcakes also, such as M&Ms and melty mints.
Do you have a football lover in your family? Frost your cupcakes with green frosting, and use chocolate covered almonds as footballs.

Frost cupcakes with chocolate icing, cover with crushed chocolate sandwich cookies to look like dirt, and place a gummy worm on each cupcake. This is a great idea for kids, and the crushed cookies add a different flavor and texture to your cupcake. An advantage to this method is that you don't have to spend a lot of time frosting the cupcakes, as the crushed cookies will cover the icing.
You can sometimes find small marzipan fruit shapes in the grocery store. Use the crushed cookie idea from above, and place the marzipan fruits on the top of the cupcake. This is a great cupcake decorating idea for someone who loves gardening.

If you are looking for something more elegant, try a perfect fresh raspberry on top of your frosted cupcake. How about sliced almonds placed in a circular fashion? Use a grater and a chocolate bar to grate a shower of chocolate on top of the cupcake. Any of these ideas will also enhance the taste.
There are a variety of sprinkles, edible confetti, and candy shapes that you can use to add a festive air to your cupcakes. Cupcake sprinkles such as jimmies and non-pareils come in a surprising array of colors. You can also find heart, diamond, and round shapes in edible confetti. Pre-made sugar flowers are an easy and elegant touch, perfect for birthdays, Mother's Day, showers, and weddings. Try a colorful cupcake baking cup to add another level of decoration to cupcakes.

Use your imagination, and impress your friends and family. For a selection of easy decorating options, please check out http://www.vanillaraincupcakesupplies.com for a variety of items that will help you look like a professional cupcake decorator.

Article Source: http://EzineArticles.com/?expert=Kathy_Baylor

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Murshroom-Broccoli Bake With Cheesy Topping

By Harriet Hodgson  

Photo: 1.bp.blogspot.com

I like to shop at "big box" stores and head straight for the food section. The display of produce is stunning -- fat, red strawberries, giant bags of lettuce, and mushrooms the size of golf balls. Last weekend I made a pilgrimage to a box store and came home with a giant box of mushrooms. We've had mushrooms in stir fry, mushrooms mixed with other vegetables, and there are still mushrooms left.
What could I do with them? I searched cookbooks for recipes found several that had potential, including one for creamed mushrooms with a crispy topping. I decided to build on this concept and created my own casserole recipe. When I was pre-cooking the mushrooms I thought about their nutritional value.

Mushrooms have no cholesterol and few calories, only 15.4 per one cup serving. They're high in Niacin and Vitamin D. One of the things I like best about mushrooms is that you can use them in many ways and bring out their flavor with herbs and spices. Mushrooms, garlic and thyme are a natural combination.
I retrieved my giant box o

f mushrooms from the fridge and used about a third of them for this recipe. To add more fiber I combined sliced mushrooms with broccoli "flowers" and a few fire-roasted red peppers for color. When I created this recipe I wasn't sure how it would turn out. Well, the suspense is over because my husband and I loved it.

If you like mushrooms, you will like this recipe for Mushroom-Broccoli Bake with Cheesy Topping.
Ingredients

1 cup added-fiber elbow macaroni
1 tablespoon olive oil
1 tablespoon butter
1/2 cup finely-chopped onion
3 cups sliced mushrooms
2 cups broccoli "flowers," cut into small bite-size pieces
1/4 cup fire-roasted peppers from a jar, drained well, and cut into strips
10 1/2-ounce can ready to serve mushroom soup
1/2 cup fat-free half and half
1/8 teaspoon nutmeg
1 slice wheat bread
1 tablespoon olive oil
1 cup shredded cheese of your choice: Swiss, Gruyere, Mozzarella, Cheddar

Method

Cook macaroni in boiling water until al dente (almost soft.) Rinse with cold water and set aside. Put olive oil and butter in a large skillet and warm until butter melts. Saute onion in mixture for two minutes. Add mushrooms and saute until they start to brown. Add broccoli flowers. Cover skillet and remove from heat, and let the broccoli steam for about four minutes. Uncover skillet and stir in mushroom soup, half and half, nutmeg, and cooked macaroni. Turn into prepared casserole dish. Cut the bread into small squares. Put one tablespoon of olive oil into a small, no-stick skillet and saute bread squares until crispy. Top mushroom-broccoli casserole with toasted bread. Sprinkle shredded cheese over the top. Bake, uncovered, in a 350-degree oven for about 30 minutes, or until cheese has melted and casserole is bubbly. Makes five accompaniment servings or four main-dish servings.

Copyright 2013 by Harriet Hodgson

http://www.harriethodgson.com
Harriet Hodgson has been a freelancer for 35+ years and is the autor of 31 books. Before she became a health writer she was a food writer. Her latest releases are "Happy Again! Your New and Meaningful Life After Loss" and "Help! I'm Raising My Grandkids." Pease visit her website and learn more about this busy author.

Article Source: http://EzineArticles.com/?expert=Harriet_Hodgson

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Your Search for the Best Gluten-Free Cake Ends Here and Now!

 By Christopher Praizner 

Photo: cakesplus.com.au
 
If you are looking for the best gluten-free cake, you have come to the right spot. Not only you and your family would enjoy this amazing cake but you spare yourself from the discomfort gluten may give you. Who wants to look for another cake when all you need is right here?

Out with gluten-free cake mixes and in with do-it-yourself gluten-free cake recipes like this gluten-free lemon cake. The secret of this lemon cake, though free of gluten, is still moist is mashed potatoes. Additionally, it is not even hard to prepare. It only needs 30 minutes to prepare and 40 minutes to bake. One tip that sure will make a difference. Since you will be using potato in this gluten free cake recipe, it is best if you use a potato riser for mashing the potatoes to make them smooth and silky.

When you are looking for a gluten-free recipe, you need to take note of the type of flour you can only use. There are several gain types that you can actually use. You can use corn, rice, potatoes as well as the one that is derived from cassava, tapioca flour.

Here are the things that you need:

* 1 bar of butter or 200 grams of softened butter
* 200 grams caster sugar
* 250 grams of mashed potatoes
* 175 grams of ground almonds
* 4 tablespoons granulated sugar
* 2 teaspoons baking powder (make sure that it is gluten-free)
* 4 eggs
* Lemons zest (not more than 3 lemons)
* Lemon juice (one lemon)

Here is what you need to do:

1. You need to preheat the oven at either Gas 4 or 1600C. You also need to line and butter a 20-centimeter cake tin.

2. Meanwhile, mix the caster sugar and butter. Beat them until they are light and fluffy. As you are beating them, gradually add the eggs, making sure that you have beaten them one by one before adding them gradually into the butter and sugar mixture.

3. Next, add the almonds, the mashed potatoes the baking powder as well as the lemon zest. Make sure that the mashed potatoes are finely mashed.

4. Pour the mixture into the cake pan. Make sure that the mixture is even and levelled. Bake for 40-45 minutes or it becomes golden brown. One way to determine that the cake is ready to remove from the oven is to insert a toothpick or a skewer in the middle of the cake. If it comes out clean, the cake is already cooked all throughout.

5. Cool the cake in room temperature. Transfer it to the wire rack after 10 minutes.
To make the lemon drizzle:

1. Dissolve the granulated sugar in the lemon juice. Make sure that the sugar has completely dissolved before pouring it on the cake. It is best to use spoon to spread the lemon drizzle over the cake. Make sure that you drizzle the mix down to the sides of the cake. Also, the cake should be completely cooled before slicing. This cake can be divided into 8 slices.

Learn more about gluten free cake mixes. Stop by Chris Praizner's site where you can find out all about best gluten free cake and what it can do for you.

Article Source: http://EzineArticles.com/?expert=Christopher_Praizner

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A Traditional Yorkshire Pudding Recipe

by: Patricia Jones

Photo: eclecticepicurean.com

Many years ago when I was a young child I used to watch in fascination whenever my mother cooked or baked. Her Yorkshire pudding recipe was in her head, she never measured ingredients, just seemed to have a sense of the perfect amounts. On Sundays we always had a roast and whether that roast was beef, lamb, pork, chicken or even turkey she always made Yorkshire puddings. What else would a Yorkshire lady make to compliment the Sunday roast?


Although mum never measured ingredients everything that she made always turned out delicious and perfect. Her Yorkshires always rose just right, crispy around the edges and leaving a hollow to collect the gravy in and they were always that lovely golden colour that we associate with Yorkshire puddings.
Traditionally Yorkshire puddings were a filler dish served with onion gravy before the main roast course in households that could not afford a lot of meat, but as far back as I can remember Yorkshires have been an integral part of the main course.
Although originating in Yorkshire they are popular all over the country, indeed the world. There are few places that you can go that you will not find the legend 'Traditional British Sunday Dinner' or indeed lunch on offer. The traditional British Sunday dinner always includes Yorkshire pudding as an integral part of the meal.


Although I prefer to make my own Yorkshire puddings, frozen cooked or uncooked versions are easily available and they taste almost as good. You can also get powdered batter mix where you just need to add milk or water, not quite as good in my opinion.
I should perhaps have used ready-made versions the first time that I attempted to make Yorkshire puddings. Newly married I was trying to impress my husband with a lovely Sunday lunch complete with Yorkshires. I did not have a recipe and tried to emulate my mother's non-measuring method. An hour passed and my Yorkshire pudding still was not cooked. We ate the dinner but had to pass on the Yorkshires because I had added twice as much milk as necessary. I made sure that I used a recipe after that!

Yorkshire Pudding Recipe
This is the recipe that I use, a traditional pouring batter recipe that can be used for pancakes as well as Yorkshire pudding.

4oz (100g) Plain Flour


1 medium sized egg
pinch of salt
Half pint (250ml) of milk (or mixture of milk and water)
2oz (50g) lard/fat or 2 tablespoons of oil – as an healthier alternative I use vegetable or sunflower oil, or you can use fat from the meat.
Mix the flour and salt in a basin and make a hollow in middle. Drop the egg into the hollow and stir in with a wooden spoon. Add the milk (milk and water) gradually, stirring all of the time until the flour is worked in. Add rest of liquid and beat well. The end result should have a similar consistency to single cream.
Melt the fat in cooking tin until spitting hot. Can be one large tin square, rectangular, round or small tins or a bun tin. When the fat is hot enough pour in the batter just half filling small tins, patty tins or bun tins. Cook at 450F, 230C or gas mark 8. Large tins for about 30 minutes, small tins or bun tins 15 - 20 minutes.

When cooked they should turn out puffy, golden and crispy on the outside and sunken in the middle. Some people let the fat from the meat drip on to the Yorkshire puddings while cooking.
A popular addition to menus in recent years in restaurants, cafes and bars is a king size or giant Yorkshire pudding filled with onion gravy or different meat, vegetable and gravy concoctions. This dish is served as a separate course emulating the original filler course.
You can even buy delicious smaller Yorkshire puddings filled with steak in one large chain store, rather like traditional steak and kidney puddings but made with batter mix.
Another popular meal made with Yorkshire pudding batter is Toad in the Hole. This is a tasty low cost meal with sausages cooked in the batter. An alternative there is to use lamb chops.

Yorkshire Pudding Facts
The first known Yorkshire Pudding Recipe was published in 1737 in ‘The Whole Duty Of A Woman' and named ‘A Dripping Pudding'. Eight years later a lady named Hannah Glasse published it in her Art of Cookery as Yorkshire Pudding.
The first British Yorkshire Pudding day was on February 3rd 2008 and in future the celebrations will be on the first Sunday of every February.
On Sunday 11th June 2000 the first Great Yorkshire Pudding Boat Race was held in Brawby in North Yorkshire. The organiser Simon Thackray arranged for 6 3ft in diameter Yorkshire puddings to be baked coated with yacht varnish. Each ‘boat' used up 50 eggs.

Patricia Jones Patricia Jones writes for several websites including the Yorkshire Pudding Recipe blog where you can get more delicious Yorkshire
Pudding Recipes.
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Quickest Healthy Food Recipes For Kids

 by: Nikita Verma

Photo: simplyrecipes.com
 
Generally, kids are very much choosy when it comes to their food. They don't choose their food depending upon how healthy it is, instead the look, smell and taste matter the most. Therefore, it is a challenge for parents to make something that meet kid's expectations and health requirement simultaneously. You must be searching for some healthy food recipes for kids that interest them. You can try some healthy food recipes books or search it online to find out some terrific healthy food recipes for breakfast.

We understand how difficult it is find out dishes that kids also like because kid's nature is so unpredictable and keep changing. We are sharing some healthy food recipes to help you in keep your kid healthy.
Banana Bread
Most of the kids eat bread without any issues. So, this could be the most appropriate healthy food recipes that you can try at home. It takes around takes 90 minutes in preparation. You will need following ingredients to make banana bread-

2 eggs
1 ¾ cup flou

2 tsp. baking power
¼ baking soda
½ tsp. salt
1/3 c. veg oil
2/3 c. sugar
1 cup mashed bananas ( about 3 bananas)

Once you arrange the ingredients, be sure you also have an oven, measuring cups and spoons, mixer, sifter, spatula, small bowl, medium-sized bowl, large bowl and a bread pan.

Method-

To make banana bread, preheat the oven to 350 degree F. take a small bowl and beat the eggs well in it. Now, take a medium sized bowl and mix the flour, baking powder, baking soda and salt well and put it aside. Take the large bowl and add some vegetable oil. Add some sugar and keep beating it until the mixture gets fluffy. Add the eggs to this mixture of large bowl and beat well. Now add some of the flor mixture to the large bowl and again beat t. now, it is time to add some mashed bananas and again beat the mixture. Continue adding flour, then banana, then flour and banana, until everything gets mixed properly. Pour the mixture into the baking pan and bake it for 70 minutes approximately.
Flip the banana bread out of the pan, and let it cool for a bit. Cut it in slices and serve it. It is one of the quickest healthy food recipes for kids and healthy as well.

To make banana bread, preheat the oven to 350 degree F. take a small bowl and beat the eggs well in it. Now, take a medium sized bowl and mix the flour, baking powder, baking soda and salt well and put it aside. Take the large bowl and add some vegetable oil. Add some sugar and keep beating it until the mixture gets fluffy. Add the eggs to this mixture of large bowl and beat well. Now add some of the flor mixture to the large bowl and again beat t. now, it is time to add some mashed bananas and again beat the mixture. Continue adding flour, then banana, then flour and banana, until everything gets mixed properly. Pour the mixture into the baking pan and bake it for 70 minutes approximately.

Nikita Verma
Nikita Verma writes about various Indian food recipes. She has gained proficiency in diverse recipes sections like Easy Food Recipes, , Vegetable Recipes, Healthy Food Recipes etc.

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