Oh-so-tempting! A sweet and crunchy treat that you won’t stop eating. It combines the richness of cocoa with the crunchiness of biscuit to give you an amazingly flavoured cake.
I don’t know about you but when it comes to drinking tea, my husband and I love to enjoy a little dessert on the side. It is like our tradition. I thought I would share this recipe with you since you can easily find the ingredients in your household.
It is also perfect to take as gift to your friends house. I usually place them in a nice plate and wrap them up with a cute ribbon on top. You know that everyone loves a little treat. So go grab your ingredients and let’s get started!
Here is what you will need for this recipe!
1 pack Mary biscuit
6 Tbsp sugar
1/3 cup unsalted butter
4 tsp vanilla
4 Tbsp Cocoa powder
Whisk the egg in a bowl and add the vanilla to it.
In another bowl, whisk your butter along with sugar and cocoa powder
Add your whisked eggs to the cocoa mixture and continue mixing.
Break your biscuit into small pieces and add your cocoa mixture to it.
Mix well until all ingredients are all combined.
Add you mixture to a parchment paper or a clear plastic bag and make it in the shape of cylinder.
Happy Long Weekend everyone. I know that a lot of you have been BBQing and I thought I would share this amazing and BBQ friendly recipe with you all. Baba Ghanoush is a stable appetizer in Mediterranean cuisine. It is versatile and can be enjoyed with a variety of main dishes but mostly with BBQ.
So here is how to make it,
1 large eggplant
3 garlic gloves
1/4 cup tahini sauce ( use more for thickening)
1/4 cup yogurt
1 tablespoon lemon juice or to taste
1/2 tsp salt or to taste
1 tablespoon Olive oil
Parsley for garnish
Paprika for garnish
Preheat your oven to 400 degrees C and with a fork or a knife, prick your eggplant on all sides and wrap it with a foil. Place your eggplant on a baking sheet and grill for about 55-60 mins. When done, let it cool down for about 15 mins and then start peeling off the grilled eggplant skin. Place the eggplant in a food processing machine. Add the rest of your ingredients. Process until all ingredients are well combined but DON’T over-process as you don’t want a very runny consistency and if you get a runny consistency use tahini sauce to thicken your mixture. Garnish your Baba Ghanoush with chopped parsley, paprika and olive oil.
Preheat oven to 400 degrees F and place your thinly sliced eggplant on baking sheet. Drizzle with olive oil and then bake for about 25-30 minutes or until golden brown
Cook quiona as directed on the package. Then add your veggies and lemon olive oil dressing. Mix well and let your salad sit for about 15 minutes before serving (this is the secret since you want all ingredients to be very well combined and your eggplant to soak the dressing). Bon appetite 🙂