Kenyans enjoy snacking on bananas covered with roasted peanuts, a treat they call crunchy n'dizi. They are best when eaten hot, right from the oven. In the recipe below I've called the n'dizi crunchy banana as it's the only way I could get the data base to recognize it as the heading for that portion of this recipe.
This recipe was found on CookEatShare and has been posted for ZWT 7
This wonderful recipe is from The Baker's Dozen Cookbook. A must-try for coconut lovers! Even those who claim they dislike coconut will adore there cute cupcakes. Decorate with coconut nougatine sticks.
The gift of a half dozen Meyer lemons sent me in search of new ways to use this special fruit. Much sweeter than the common lemon, it is akin to a Mandarin orange has an edible peel. Alas, my supply ran out before I had a chance to try this recipe from Bon Appetite. One day I will, but in the meantime I'm sharing it with my fellow cooking companions. Please note the cake calls for a chilling 2 hours to overnight. Makes this a great make ahead dessert for a dinner party or other occasion.
Recipe courtesy Sara A. Hodgson for 2011 Cooking Channel, LLC.
Rich banana cake is studded with chocolate chips, layered with chocolate-hazelnut spread and topped with fluffy whipped-cream frosting in Sara Hodgson's winning cake recipe.
This is one of my daughter's favorite cakes. It's super moist and sweet enough on it's own that it doesn't need frosting. It's delicious as-is. It was originally from a Pillsbury book but I've made a few very small changes to suit our tastes.
The "Friand" is a small, moist cake made with almond meal and flour. It is of French origin and may be related to the Parisian "financier" cake. Through the years the Friand has become a popular treat in the Australian cafe scene.
While delicate and delicious alone, the Friand can also be flavored with your choice of fruits. for example: blueberries, raspberries, lemon or orange.
This particular recipe gives has a tropical touch with fresh mango and desiccated coconut.