Cool Recipes E-Book by elevateyouthacademy

C.J. Richardson-Lightbourne

Cool Recipes: Baked Goodies, Cakes & more Miniature Collection

"Promoting Youth Development"

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any way or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the copyright holder: C.J. Richardson-Lightbourne, Director Elevate Youth Academy Trinidad and Tobago Email: elevateyouthacademy@gmail.com All recipes and photographs are authentic and are the sole property of Elevate Youth Academy. Pictured on the front cover: Fruit-filled CrĂŞpes, page 19 Rich Chocolate Cake, page 32 Pictured on the back cover: Torenia fournieri flowers Manufactured in Trinidad and Tobago

ACKNOWLEDGEMENTS Almighty God for giving me the foresight and vision to execute this task; my loving husband, children, family members and friends who would have encouraged me throughout the process and believed in my vision; all the young people who may be impacted by this publication. Special mention goes out to my wonderful parents who have instilled in me a love for creating novel ideas and a passion for determination.

CONTENTS BAKED GOODIES & SNACKS Hearty Cinnamon Rolls..................................2 Pan de Jamón (Ham Bread)...........................4 Fudgy Pecan Brownies...................................6 Juicy Apple Pie.................................................8 Tuna Pot Pie...................................................10 Alkaline Lovers Banana Breads...................13 Banana Nut Bread.........................................14 Hearty Cranberry Oatmeal Muffins.............15 Pizza Rolls........................................................17 Fruit-filled Crêpes...........................................19 Succulent Accra Bites.....................................21 CAKES Caramel Butter Pecan Cake...........................24 Funfetti Carnival Sponge Cake......................26 Pineapple Sponge Cake.................................28 Eggless Sponge Cake......................................30 Rich Chocolate Cake.......................................32 Decadent Carrot Spice Cake..........................34 Cookies n Creme Cheesecake.......................36 Cheesecake Bites............................................38 Cake Parfait.....................................................40 FROSTINGS Vanilla Buttercream Frosting..........................42 Chocolate Buttercream Frosting....................42 Cream Cheese Frosting...................................43 Tropical Mango Buttercream Frosting...........43 SENSATIONAL SMOOTHIES Banana Pineapple Chai Smoothie..................45 Banana Strawberry Apple Smoothie..............45 Mango Apple Rush Smoothie..........................46 Papaya Strawberry Pineapple Smoothie........46 Tropical Watermelon Blast Smoothie.............47 Pick-me-Up Peanut Punch................................47 Measurements/Notes.......................................48

Entertaining guests is a tradition that should be treasured. Kudos to my parents for showing me that good food can bring persons and cultures together, even through the toughest times. Food certainly has a diplomacy of its own - it has been such an essential part of human existence. The secret ingredient in baking is always love. It is both therapeutic and rewarding to know that your guests have enjoyed your labour of love.

Baked Goodies & Snacks

Hearty Cinnamon Rolls

Ahhh...the divine aroma of cinnamon rolls in the oven. The infusion of spices in this recipe adds a unique flavour. Bite into the happiness of crunchy pecans.

HEARTY CINNAMON ROLLS INGREDIENTS: 3 cups Baker’s flour 2 tbsp. brown sugar 1 tsp. spice mix (ground cinnamon, nutmeg, cardamom) 1/2 tsp. ground ginger 1 tsp. salt 3/4 cup warm water 1/4 cup warm milk 1/4 cup oil 1 egg Filling: 1/4 cup softened butter 3 tbsp. cinnamon 1/4 cup brown sugar 1/2 cup chopped pecans (optional) DIRECTIONS: Mix flour, yeast, brown sugar, salt, spice mix and ground ginger in a large bowl with a spoon. Make a well in the middle, then add warm water, warm milk, oil and egg. Knead well with hands. Place the dough in a large oiled bowl. Cover with plastic wrap and put in a warm location. Allow to rise for an hour and a half. Divide the dough in half. Roll half of the dough into a large rectangle on a lightly floured surface. Spread the softened butter over the dough. Mix together the cinnamon, sugar and chopped pecans, then sprinkle it all over the dough. Leave a 1 inch border around. Roll up the dough lengthwise tightly, sealing the last part of the dough with some water. Repeat with the other half of the dough. Cut into even pieces and place them in a large baking dish lined with parchment paper. Cover and allow to rise for half an hour. Bake in a preheated oven at 350 degrees F for 40 minutes, until golden brown. Remove from oven and if desired, top with glaze mixture of 1 cup powdered sugar, 1 tsp. vanilla essence and 3 tbsp. milk.

Pan de Jamรณn

Rindo homenaje a mis amigos venezolanos con esta receta.- I pay homage to my Venezuelan friends with this recipe. Pan de Jamรณn is one of Venezuela's favourite foods when it comes to entertaining at Christmas time. Of course, it can be made throughout the year. It is traditionally filled with ham slices, raisins and green olives. However, it can be filled with shredded chicken and cheese. ยกViva Venezuela!

PAN DE JAMÓN HAM BREAD

Dough: 3/4 cup warm water 1/4 cup warm milk 2 tbsp. brown sugar 1 tsp. salt 1/4 cup oil 3 cups Baker’s flour 1 pack yeast Other: Green or Black Olives Ham (thinly sliced) Raisins (if desired) Cheese (if desired) Egg wash or olive oil

DIRECTIONS: Knead the dough in a large bowl. Place the dough in a large oiled bowl. Cover with plastic wrap and put in a warm location. Allow to rise for an hour and a half. Divide the dough in half. Roll half of the dough into a large rectangle on a lightly floured surface. Brush the dough with melted butter. Place ham slices over the dough. Leave a 1 inch border around. Sprinkle olives, raisins and pieces of cheese over the ham. Roll up the dough lengthwise tightly, sealing the last part of the dough with some water. Repeat with the other half of the dough. Brush egg wash or olive oil onto the rolls. Lightly cover with plastic wrap and let rise for half hour. Bake bread in preheated oven at 350 degrees F for 40 minutes, until golden brown. Remove from oven and allow to cool. Slice evenly.

Fudgy Pecan Brownies

My kids love them; my husband loves them. At our house, they finish in a heartbeat. Can't get enough of these ohh-so-chocolatey-gooey brownies!đ&#x;&#x2DC;&#x160;

FUDGY PECAN BROWNIES INGREDIENTS: 1 cup brown sugar 3/4 cup butter (melted) 2 tbsp. water 2 large eggs 1 tsp. vanilla essence 1 1/3 cups all-purpose flour 1/2 tsp. baking powder Pinch of salt 1/4 cup unsweetened cocoa powder 1 1/2 cups Nesquik chocolate flavour powder Pieces of your favourite chocolate bar 3/4 cup chopped pecans DIRECTIONS: Preheat your oven to 350 degrees F. Grease a 9x13 inch baking dish. Combine sugar, water and butter in a medium bowl. Stir well with a wooden spoon. Stir in eggs (one at a time) and vanilla essence. In a large bowl, combine flour, baking powder, salt, cocoa powder and chocolate powder. Add the sugar mixture to the large bowl with the dry ingredients. Stir in chopped pecans and pieces of your favourite chocolate bar. Spread evenly into prepared dish. Bake for 30-35 minutes or until knife inserted in centre comes out slightly sticky. Cool in the dish on a wire rack. Allow to cool, then serve with homemade cream cheese frosting if desired. **Note: You can omit the pecans if anyone is allergic in your household.

A bit of a complicated process, but it's definitely worth the wait! Sooo flavourful!đ&#x;&#x2DC;&#x2030; Juicy Apple Pie

INGREDIENTS: For the dough: 2 1/2 cups Baker's flour 1/2 tsp. salt 1 cup cubed butter (cold) 1/2 cup ice water 1 beaten egg (for eggwash)/olive oil For the filling: 1/3 cup flour or cornstarch 1/2 cup white sugar 1/2 cup brown sugar 2 tsp. spice mix (cinnamon, nutmeg, cardamom) 1/2 tsp. ground ginger 6 cups peeled apples (thinly sliced) 3 cups water 1 tbsp. lemon juice

JUICY APPLE PIE DIRECTIONS FOR DOUGH: Mix together the flour and salt. Use your hand to combine the cold cubed butter in the flour mixture. (You can use a pastry cutter if you like) It should have a crumb-like texture. DO NOT OVERMIX. Add the ice water gradually and keep folding until round. Divide the dough in half. Wrap in plastic wrap and refrigerate for one hour or overnight. When ready to use, flour both your work surface and your rolling pin or bilnah as we say in Trinidad.đ&#x;&#x2DC;&#x160; Roll one half of the dough thinly and transfer to a 9 inch foil baking pan. Trim off excess dough. Add the apple pie filling with its lovely juices. Roll the other half of dough thinly and place it gently over the filling. Trim off any excess dough and seal the edges with a fork. Cut a few slits to the top in any design and paste with egg wash or olive oil. Sprinkle white sugar generously. Cover the edges with foil to avoid the bubbly apple juices from spilling in your oven. Place in a preheated 375 degree F oven for 20 minutes. Remove the foil and bake for another 15 minutes until the crust is golden brown. DIRECTIONS FOR FILLING: Mix the apples with the lemon juice in a large bowl. Place the water, sugars, cornstarch/flour, spice mix and ground ginger in a saucepan over medium heat. Keep stirring gradually. As soon as the mixture begins to bubble, add the apples and coat with the sauce. Lower the heat and cook until the apples have softened. Set aside to cool before filling your dough. Note: The best apples that I use are Granny Smith apples for their tart flavour and Golden apples for their sweetness.

Tuna Pot Pie

The brown flaky crust is so divine!đ&#x;&#x2DC;&#x2030;

INGREDIENTS: For the dough: 2 1/2 cups Baker's flour 1/2 tsp. salt 1 cup cubed butter (cold) 1/2 cup ice water 1 beaten egg (for eggwash)/olive oil For the filling: 5 tins chunky tuna 3 tbsp. homemade seasoning 1 tbsp. oregano 1 tsp. salt 1 lemon

TUNA POT PIE DIRECTIONS FOR DOUGH: Mix together the flour and salt. Use your hand to combine the cold cubed butter in the flour mixture. (You can use a pastry cutter if you like) It should have a crumb-like texture. DO NOT OVERMIX. Add the ice water gradually and keep folding until round. Divide the dough in half. Wrap in plastic wrap and refrigerate for one hour or overnight. When ready to use, flour both your work surface and your rolling pin or bilnah as we say in Trinidad. Roll one half of the dough thinly and transfer to a 9 inch foil baking pan. Trim off excess dough. Add the seasoned tuna filling. Roll the other half of dough thinly and place it gently over the filling. Trim off any excess dough and seal the edges with a fork. Cut a few slits to the top in any design and paste with egg wash or olive oil. Place in a preheated 375 degree F oven for 20 minutes. Remove from oven, paste with more eggwash and return to oven for another 15 minutes or until the crust is golden brown. DIRECTIONS FOR FILLING: Combine all the ingredients. Squeeze the juice of a lemon over it. Set aside for filling your dough. **Note: You can use any meat of your choice such as shredded chicken or minced beef. Soya chunks can also be used for the veggie lovers.

Healthy Banana Bread

The elders always say "Never throw away good food". Thanks to them, I've listened. Those bananas that you see with the dark spots on the skin, are the best for making banana bread. Why not transform your overripe bananas into a healthy dish? Here, you are offered 2 variations: one for the health conscious individuals, and the traditional version. The first version uses free range eggs which gives it a superb texture.

ALKALINE LOVERS BANANA BREADÂ

INGREDIENTS: 2 1/2 cups blended Oats 1 tsp. Baking soda 1 tsp. spice mix 1 tsp. ginger powder pinch of salt 1/4 cup flax seeds 3 overripe crushed bananas 2 free range eggs 1/3 cup Agave syrup 1/3 cup vegetable oil 1/4 cup unsweetened Almond milk DIRECTIONS:

Pulse the oats in a blender until it reaches a flour-like consistency. Add dry ingredients to the oats mixture (baking soda, spice mix, ginger powder, salt). Pulse the mixture in the blender to combine the dry ingredients. Transfer to a large bowl. Add the eggs, Agave syrup, oil and almond milk. Beat in the eggs one at a time. Fold in crushed bananas and flax seed with a spatula. Pour into a greased bread pan or 9 inch aluminium foil pan. Bake in a preheated oven at 350 degrees F for 50 minutes, or until a knife inserted in the centre comes out clean. **Note: Overripe bananas are the BEST to use for this recipe.

BANANA NUT BREADÂ INGREDIENTS: 2 cups all-purpose flour 3/4 cups brown sugar 1 tsp. Baking soda 1 tsp. spice mix 1 tsp. ginger powder pinch of salt 1/4 cup crushed peanuts or pecans (optional) 3 overripe crushed bananas 2 eggs (beaten) 1/2 cup melted butter or oil DIRECTIONS: Add dry ingredients to a large bowl (flour, baking soda, spice mix, ginger powder, salt). In a separate bowl, beat together the melted butter/oil and sugar. Stir in the eggs and crushed bananas. Mix well by hand. Combine the banana mixture with the flour mixture. Stir until moist. Fold in the peanuts or pecans if desired. Pour into a greased bread pan or 9 inch aluminium foil pan. Bake in a preheated oven at 350 degrees F for 60 minutes, or until a knife inserted in the centre comes out clean. **Note: Overripe bananas are the BEST to use for this recipe.

Oatmeal is an added source of protein and fibre, which aids in digestion. Cranberries offer a plethora of antioxidants. Sooo scrumptious!

Hearty Cranberry Oatmeal Muffins

HEARTY CRANBERRY OATMEAL MUFFINS INGREDIENTS: 1 1/2 cups all-purpose flour 1/2 cup oats 2/3 cups granulated sugar 1 tbsp. Baking soda 1 tsp. spice mix 1 tsp. ginger powder pinch of salt 1/4 cup cranberries or Craisins 1/2 cup milk 2 eggs (beaten) 1/2 cup melted butter (cooled)

DIRECTIONS: Combine the dry ingredients in a large bowl (flour, oats, sugar, baking soda, spice mix, ginger powder, salt). Form a well in the centre. In a separate bowl, beat together the melted butter, milk and eggs. Pour into the well in the dry mix. Stir until a moist consistency is achieved. Fold in the cranberries with a spatula. Fill greased muffin cups with batter about 2/3 full. Bake in a preheated oven at 400 degrees F for 20 minutes, or until a knife inserted in the centre comes out clean.

Pizza Rolls

Pizza! Pizza! Such a treat! When it is homemade, it is even more satisfying. You could never go wrong with this simple recipe.

PIZZA ROLLS Dough: 3/4 cup warm water 1/4 cup warm milk 2 tbsp. brown sugar 1 tsp. salt 1/4 tsp. oregano 1/4 cup oil 3 cups Baker’s flour 1 pack yeast Other: Ham or pepperoni Chicken Pineapple chunks Green peppers Onions Grated Cheese Olive oil DIRECTIONS: Knead dough in a large bowl. Place the dough in a large oiled bowl. Cover with plastic wrap and put in a warm location. Allow to rise for an hour and a half. Divide the dough in half. Roll half of the dough into a large rectangle on a lightly floured surface. Brush the dough with tomato sauce. Place your desired toppings over the dough. Leave a 1 inch border around. Sprinkle the cheese over the toppings. Roll up the dough lengthwise tightly, sealing the last part of the dough with some water. Repeat with the other half of the dough. Brush egg wash or olive oil onto the rolls. Using a serrated knife, slice each roll into one inch sections. Place the rolls on a lightly greased pan. Lightly cover with plastic wrap and let rise for half hour. Bake bread in preheated oven at 400 degrees for 15 to 20 minutes, until golden brown. Remove from oven and allow to cool.

Fruit-filled CrĂŞpes

These soft and succulent flipped thin pancakes will give your tastebuds a thrill. Stuff them with fruit of your choice and garnish with caramel or chocolate sauce or maple syrup. TrĂ¨s magnifique!

FRUIT-FILLED CRÊPES INGREDIENTS: 1 cup flour (sifted) 2 tbsp. sugar 2 eggs 1 cup milk 2 Tbsp butter (melted) 1 tsp. vanilla extract 2 dashes aromatic bitters DIRECTIONS: Combine the flour and sugar into a large mixing bowl. Make a well in the center and whisk in the eggs. Stir in the milk, melted butter, vanilla extract and bitters. Melt a little bit of butter over medium heat in a saucepan. For each crepe, add 1/4 cup of the batter to the pan, and tilt the pan to cover the base evenly. Cook for 1-2 minutes, flip, and continue to cook for a further minute. Transfer each crêpe to an oven on a very low heat to keep them warm while cooking the other crepes. **Note: Fill each crêpe with fruit of your choice and top with syrup if desired. You can also stuff them with jam or scrambled eggs.

Saltfish or bacalao is enjoyed in Trinidad and Tobago because of its versatility in different dishes. Accra bites is one of those finger foods that undeniably is a favourite for veggie lovers, particularly during the Lenten season.

Succulent Accra Bites

SUCCULENT ACCRA BITES INGREDIENTS: 1 lb. boneless salt fish 1 cup Baker’s flour 1 diced small onion 2 tbsp. minced garlic 1 tsp. parsley 1/2 tbsp. oregano 2 pimento peppers (finely chopped) 1 tbsp. brown sugar 1 large egg 1/2 cup water Canola oil for frying DIRECTIONS: Boil salt fish in a medium pot for 20-25 minutes to remove some of the salt. Allow to cool. Shred the salt fish finely with a fork or even your fingers. In a large bowl, combine the flour, onion, garlic, parsley, oregano, pimentos and sugar. Add the shredded salt fish, then stir. Add the egg and stir again. Then, slowly add the water while stirring. You should achieve a thick batter. If batter is too thin, add a bit of flour. Heat the oil on medium/high heat. When ready, heap teaspoon full amounts of batter and place in the pot. Try not to crowd the pot. Fry for two minutes on each side. Poke each accra in the middle to ensure it is cooked right through. Lower the heat a bit if the accras get dark too quickly. Remove accras from pot with a large spoon and place on paper towels. **Note: Place the accras in a heated oven for 5 minutes to remove excess oil. Enjoy with tamarind sauce or honey bbq sauce.

Memories of my aunt's passion and love for cake baking are unforgettable. Little did I know that her fascinating skills would transcend to me. The lovely cake aroma transformed her cozy kitchen into surreal decadence.

Cakes

Caramel Butter Pecan Cake

CARAMEL BUTTER PECAN CAKE INGREDIENTS: 1 3/4 cups granulated sugar 1 stick butter 4 eggs 3 cups all-purpose flour 1/2 tsp. baking soda 1/2 tsp. baking powder 2 tbsp. ground cinnamon, nutmeg and cardamom mix 1/2 tsp. salt 2 tsp. vanilla essence 1 tbsp. lemon juice or lemon essence 1 cup evaporated milk 1 cup crushed Pecans DIRECTIONS: Sift together the flour, baking powder, baking soda, powdered cinnamon and nutmeg mix and salt. Cream sugar and butter in mixing bowl for about 15-20 minutes with a hand mixer or until smooth. Remember that this process acts as the foundation for a good sponge cake. Beat the eggs. Add one at a time. Mix the lemon juice or lemon essence, milk, vanilla essence and cognac in a cup. Fold in 1/3 flour mixture, then 1/3 milk mixture. Repeat. Pour in the Crushed Pecans in the batter and fold in with a spatula. Pour into greased 9” pan. Bake in a preheated 350 degree oven for 50 minutes until it leaves the sides of the pan. Test with a thin knife in the centre of the cake. The cake is done if the knife comes out clean. Cool completely on a cooling rack. Drizzle Hershey’s Caramel Syrup on the top of the cake, or you can use your own homemade caramel sauce. Refer to my Buttercream Frosting section for your frosting needs. **Note: Ensure that all your cold items are at room temperature, in order to avoid an undesirable line in your cake. You can use any shape pan you like-square, quarter sheet, bundt pan etc.

Funfetti Carnival Sponge Cake

One simply cannot deny that Trinidad and Tobago's Carnival is "the greatest show on earth". This recipe reflects the vibrant and outstanding colours of the costumes presented at Carnival time, as well as the undeniable creativity of our people.

FUNFETTI CARNIVAL SPONGE CAKE

Ingredients: 1 3/4 cups granulated sugar 1 stick butter 4 eggs 3 cups all-purpose flour 1/2 tsp. baking soda 1/2 tsp. baking powder 2 tbsp. ground cinnamon, nutmeg and cardamom mix 1/2 tsp. salt 2 tsp. vanilla essence 1 tbsp. lemon juice or lemon essence 1 cup evaporated milk 1 cup Rainbow Sprinkles

DIRECTIONS: Sift together the flour, baking powder, baking soda, powdered cinnamon and nutmeg mix and salt. Cream sugar and butter in mixing bowl for about 15-20 minutes with a hand mixer or until smooth. Remember that this process acts as the foundation for a good sponge cake. Beat the eggs. Add one at a time. Mix the lemon juice or lemon essence, milk, vanilla essence and cognac in a cup. Fold in 1/3 flour mixture, then 1/3 milk mixture. Repeat. Pour in the Rainbow sprinkles in the batter and fold in with a spatula. Pour into greased 9” pan. Bake in a preheated 350 degree oven for 50 minutes until it leaves the sides of the pan. Test with a thin knife in the centre of the cake. The cake is done if the knife comes out clean. **Note: Ensure that all your cold items are at room temperature, in order to avoid an undesirable line in your cake. Do NOT use non-pareil sprinkles, that is, the fine sprinkles, since these can bleed in your batter. You can use any shape pan you like - square, quarter sheet, bundt pan etc.

Pineapple Sponge Cake

Life in the tropics is useless if you do not experience its exotic fruits. Pineapples add a unique flavour to any dish.

PINEAPPLE SPONGE CAKE INGREDIENTS: 1 1/2 cups granulated sugar 1 cup butter 3 eggs 2 tsp. vanilla essence or almond essence 2 1/2 cups all-purpose flour 1/2 tsp. baking soda 1/2 tsp. baking powder 1 tsp. cinnamon 1 tsp. nutmeg 1/2 tsp. salt pineapple juice from tin plus chunks 1 cup evaporated milk DIRECTIONS: Sift together the flour, baking powder, baking soda, cinnamon and salt. Cream sugar and butter until smooth. Beat the eggs. Add one at a time. Pour in the pineapple juice and chunks and essence. Fold in 1/3 flour mixture and 1/3 milk. Repeat. Pour into greased pan and bake in a 350 degree F oven for 55 minutes, or until it leaves the sides of the pan.Â Alternatively,Â test with a thin knife; insert in the centre of the cake, if it comes out clean the cake is done.

You can still have your cake and eat it too...without the eggs.đ&#x;&#x2DC;&#x20AC; A simple and amazing twist to regular sponge cake.

Eggless Sponge Cake

EGGLESS SPONGE CAKE INGREDIENTS: 1 1/2 cups granulated sugar 3/4 cup butter (room temperature) 1 1/2 cups evaporated milk 1/2 cup condensed milk 1 tsp. vanilla essence 3 cups flour 1/2 tsp. baking soda 1 tsp. baking powder 2 tsp. spice mix 1/4 tsp. salt DIRECTIONS: With a hand mixer, beat the sugar and butter in a large mixing bowl until smooth and creamy. Add the milk and vanilla extract, and ensure that everything is thoroughly combined. Sift together the flour, baking powder, baking soda, spice mix and salt. Add the dry ingredients to the wet ingredients. Mix well until the batter forms a smooth consistency. Pour into greased pan and bake in a 350 degree F oven for 40 minutes, or until it leaves the sides of the pan.Â Alternatively,Â test with a thin knife; insert in the centre of the cake, if it comes out clean the cake is done.

Rich Chocolate Cake

Need I say more? Just looking at this photo immerses you into a valley of chocolatey goodness!

RICH CHOCOLATE CAKE INGREDIENTS: 1 1/2 cups sugar 1 3/4 cups all-purpose flour 3/4 cup sweetened cocoa powder 2 tablespoons Cocoa (I usually use local cocoa or Grenadian cocoa once available) 2 teaspoons baking soda 1 teaspoon baking powder 1 1/2 tablespoons ground cinnamon, nutmeg and cardamom mix Pinch of salt 2 eggs (room temperature) 1 cup buttermilk or Nestle Full Cream Milk 1 cup strong black coffee (If not, use regular water) 1/2 cup vegetable oil 2 teaspoons vanilla extract DIRECTIONS: Grease and flour a tall 9-inch round baking pan, two 9 inch aluminium foil pans or one quarter sheet baking pan. Set aside. Combine the flour, sugar, cocoa, cocoa powder, baking soda, baking powder, cinnamon mix and salt. With a hand mixer, mix on low until all dry ingredients are thoroughly combined. Add eggs, buttermilk/milk, coffee, oil and vanilla. Beat on medium speed for about two minutes. Note that the batter will have a thin consistency (do not worry about this). Pour batter into prepared pan or pans. Bake in preheated oven at 350 degree F for 45 minutes or until a knife or toothpick inserted in centre comes out clean. Cool completely, preferably on a cooling rack. Refer to my Buttercream frosting recipes to frost if desired. ***Note that this recipe also makes about 24-30 cupcakes at a time of 25 to 30 minutes. The cocoa and coffee provide great colour and flavour to the chocolate cake.

Decadent Carrot Spice Cake

Healthy, flavourful, succulent, delectable, distinctive...there are not enough words to describe it. Perfect as part of your children's diet too.

DECADENT CARROT SPICE CAKE INGREDIENTS: 1 3/4 cups sugar 2 cups Bakers flour 2 tsp. baking soda 2 tsp. baking powder 2 tsp. spice mix 1 tsp. ground ginger 1/2 tsp. salt 3 cups grated carrots 1/2 cup nuts (if desired) 1/4 cup shredded pineapple (if desired) 4 eggs (room temperature) 1 1/2 cups vegetable oil 2 tsp. vanilla extract DIRECTIONS: Grease and flour a tall 9-inch round baking pan, or two 9 inch aluminium foil pans. Set aside. Mix the sugar, oil, eggs and vanilla extract gently with a hand mixer. Fold in grated carrots and shredded pineapple to the mixture. Add flour, baking soda, baking powder, spice mix, ground ginger and salt. Fold in the nuts at this point. Pour batter into prepared pan or pans. Bake in preheated oven at 350 degrees F for 55 minutes or until a knife or toothpick inserted in centre comes out clean. Cool completely, preferably on a cooling rack. Refer to my Cream Cheese Buttercream frosting recipe to frost if desired.

The crushed cookies add a splendid crunch to this cheesecake recipe. ยกTan suave!

Cookies n Creme Cheesecake

COOKIES N CREME CHEESECAKE INGREDIENTS: 1 cup granulated (white) sugar 1 1/2 cup graham cracker crumbs or crushed Digestive biscuits 3 tbsp. sugar (for cracker crust) 1 cup Oreo cookie pieces 1/3 cup butter (melted) 4 packs Cream Cheese (room temperature) 4 eggs (room temperature) 1 tsp. vanilla essence DIRECTIONS: Preheat oven to 350 degrees F. Mix cracker crumbs, 3 tbsp. sugar and cooled melted butter. Press the mixture onto the bottom of a 9 inch springform pan. With your mixer, beat the cream cheese, 1 cup sugar and vanilla. Blend well. Add the eggs one at a time. Mix on low speed after adding each egg. DO NOT OVERMIX in order to prevent cracking when the cake cools. Fold in the Oreo cookie pieces. Wrap foil around the springform pan. Pour the batter over the crust. Use a spatula to smooth it into an even layer. Place the springform pan with the mixture in the middle of a large roasting pan. Add 2 inches of boiling water to the roasting pan. Baking the cheesecake in a water bath provides optimal results. Place in the oven and bake for 55 minutes or until the centre is almost set. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven in the water bath as it cools down for 1 hour. Remove from the oven and water bath, then cool cheesecake completely at room temperature. Refrigerate the cheesecake for at least 3 hours or overnight. Top with cherry filling or buttercream frosting.

Ideal for social gatherings. These minis will have your guests returning to your house.

Cheesecake Bites

CHEESECAKE BITES INGREDIENTS: 1/4 cup granulated (white) sugar 1 1/4 cups graham cracker crumbs or crushed Digestive biscuits 3 tbsp. brown sugar (for cracker crust) 6 tbsp. butter (melted) 1 pack Cream Cheese (room temperature) 1 large egg (room temperature) 1 tsp. vanilla essence 12 cupcake liners DIRECTIONS: Preheat oven to 350 degrees F. Mix cracker crumbs, 3 tbsp. brown sugar and cooled melted butter. Press the mixture onto the bottom of each cupcake/muffin liner. Press about 2 1/2 tbsp. in each. With your mixer, beat the cream cheese, 1 cup sugar, vanilla essence and egg. Blend well. DO NOT OVERMIX in order to prevent cracking when the cupcakes cool. Place about 2-2 1/2 tbsp. of the mixture on each crust. Bake for 20 minutes, until they just begin to brown. Cool completely and refrigerate for at least 3 hours or overnight. **Note: Top with cherries or berries, or any topping of your choice.

Cake Parfaits

CAKE PARFAIT

INGREDIENTS: Frosted Sponge Cake Fruit such as diced watermelon, pineapple Vanilla ice-cream Wafer sticks DIRECTIONS: Cut cake into cubes. Place cubed pieces into a large bowl. Place a layer of diced fruit.

Alternate the process and top with a scoop of vanilla ice-cream. Insert two wafer sticks for presentation.

These homemade frosting recipes are great for cakes, cupcakes, muffins and parfaits. The Tropical Mango Buttercream is the star here -Mango season is epic in my country with so many variations to enjoy.

Homemade Frostings

VANILLA BUTTERCREAM FROSTING INGREDIENTS: 1 stick butter (room temperature) 4 cups confectioner's sugar (icing sugar) 2 tbsp. milk 2 tsp. clear vanilla essence 1 pinch salt DIRECTIONS: Beat softened butter with mixer until blended well. Add icing sugar slowly, one cup at a time. (You do not want to add a mess to your kitchenđ&#x;&#x2DC;&#x160;) Add milk, essence and pinch of salt. Beat until creamy and smooth. Use immediately or store in an airtight container in the refrigerator for one week. Note: Place bowl in the fridge for an hour before mixing. This makes the mixing process easier.

CHOCOLATE BUTTERCREAM FROSTING INGREDIENTS: 1 stick butter (room temperature) 4 cups confectioner's sugar (icing sugar) 2 tbsp. milk 2 tsp. clear vanilla essence 1/2 cup unsweetened Cocoa powder 1 pinch salt DIRECTIONS: Beat softened butter with mixer until blended well. Add icing sugar slowly, one cup at a time. (You do not want to add a mess to your kitchenđ&#x;&#x2DC;&#x160;) Add unsweetened cocoa powder to the mix. Add milk, essence and pinch of salt. Beat until creamy and smooth. Use immediately or store in an airtight container in the refrigerator for one week.

CREAM CHEESE FROSTING INGREDIENTS: 1/2 cup butter (room temperature) 8 oz. cream cheese 4 cups confectioner's sugar (icing sugar) 2 tsp. clear vanilla essence 1 pinch salt DIRECTIONS: Beat softened butter and cream cheese with mixer until blended well. Add icing sugar slowly, one cup at a time. (You do not want to add a mess to your kitchenđ&#x;&#x2DC;&#x160;) Add essence and pinch of salt. Beat until creamy and smooth. Use immediately or store in an airtight container in the refrigerator for one week.

TROPICAL MANGO BUTTERCREAM FROSTING INGREDIENTS: 3/4 cup butter (room temperature) 1 cup diced mangoes 4 cups confectioner's sugar (icing sugar) 2 tsp. clear vanilla essence 1 pinch salt DIRECTIONS: PulseÂ the diced mangoes in a blender. Measure 1 cup of purĂŠe. Add to a small pan and simmer on stove on medium to low heat. Stir frequently for about 20 minutes. Allow to cool. Beat softened butter with mixer until blended well. Mix in the mango reduction, essence and salt. Add icing sugar slowly, one cup at a time. (You do not want to add a mess to your kitchenđ&#x;&#x2DC;&#x160;) Beat until creamy and smooth. Use immediately or store in an airtight container in the refrigerator for one week.

I remember my visits to Colombia, Venezuela and Panama, where healthy batidos were the order of the day. Enjoy these recipes as part of your daily regimen.

Sensational Smoothies

BANANA PINEAPPLE CHAI SMOOTHIE INGREDIENTS: 1 frozen banana 1 cup fresh pineapple (cubed) 1/4 tsp. cinnamon 1/4 tsp. ginger powder 1/2 cup brewed chai tea 1 tsp. vanilla extract 5 dashes aromatic bitters 1/2 cup Almond milk or low-fat milk DIRECTIONS: Combine all ingredients in a blender. Blend until smooth. Adjust the liquids to suit. Voilà!

BANANA STRAWBERRY APPLE SMOOTHIE INGREDIENTS: 1 banana 1 cup strawberries (without stalks) 1 apple (peeled) 1/4 tsp. cinnamon 1 tsp. vanilla extract 5 dashes aromatic bitters 1 tbsp. Agave syrup or honey 1/2 cup Almond milk or low-fat milk (if desired) 10 ice cubes DIRECTIONS: Combine all ingredients in a blender. Blend until smooth. Adjust the liquids to suit. Pour and serve!

MANGO APPLE RUSH SMOOTHIE INGREDIENTS: 1 cup ripe mango chunks 1 apple (cubed) 1/4 tsp. cinnamon 1 tsp. vanilla extract 5 dashes aromatic bitters 1 1/2 tsps. Agave syrup or honey 1/2 cup Almond milk or low-fat milk DIRECTIONS: Combine all ingredients in a blender. Blend until a smooth puree is achieved. Adjust the liquids to suit. Serve in a tall glass or wine glass.

PAPAYA STRAWBERRY PINEAPPLE SMOOTHIE INGREDIENTS: 2 cups pawpaw chunks 1 cup pineapple chunks 6 strawberries (without stalks) 1/4 tsp. cinnamon 1 tsp. vanilla extract 5 dashes aromatic bitters 1 tbsp. Agave syrup or honey 1/2 cup Almond milk or low-fat milk (if desired) 5 ice cubes DIRECTIONS: Combine all ingredients in a blender. Blend on high speed until smooth and creamy. Pour and serve immediately!

TROPICAL WATERMELON BLAST SMOOTHIE INGREDIENTS: 4 cups fresh watermelon chunks 1/4 tsp. cinnamon 1/3 cup wheat germ 1 tsp. vanilla extract 5 dashes aromatic bitters 1 1/2 tsps. Agave syrup or honey 1/2 cup Almond milk or low-fat milk DIRECTIONS: Combine all ingredients in a blender. Blend until smooth and creamy. Add more watermelon if too thin. Serve right away!

PICK ME UP PEANUT PUNCH INGREDIENTS: 8 tbsp. peanut butter 2 tbsp. wheat germ or oats 1/4 tsp. cinnamon 1 tsp. vanilla extract 5 dashes aromatic bitters 1 cup milk 1/2 cup condensed milk Crushed ice DIRECTIONS: Combine all ingredients in a blender. Blend on high speed until smooth and creamy. Pour and serve chilled or over ice!

MEASUREMENTS/ NOTES VOLUME MEASUREMENTS tsp. teaspoon tbsp. tablespoon oz. ounce 1 cup = 250 ml

OVEN TEMPERATURES 325 degrees F = 160 degrees C 350 degrees F = 180 degrees C 375 degrees F = 190 degrees C 400 degrees F = 200 degrees C 425 degrees F = 220 degrees C 450 degrees F = 230 degrees C

BAKING PAN SIZES Baking or Cake Pan (square or rectangular) 8inchx8inchx2inch 9inchx9inchx2inch 12inchx8inchx2inch Loaf Pan

8inchx4inchx3inch 9inchx5inchx3inch

Round Cake Pan

8inchx1.5inch 9inchx1.5inch

Muffin Pan

12 muffins/cupcakes

Dear friends, Enjoy these delicious and nutritious recipes that have been tested over time. You are invited to partake of this journey with us, as you explore your creative side in the kitchen. Whether you enjoy entertaining, or simply trying new recipes, this miniature collection is your guide to success. Invite your neighbours for a morning brunch, or your friends a birthday "lime" as we say in Trinidad and Tobago. Treat family and friends to Hearty Cinnamon Rolls, Funfetti Carnival Sponge Cake, or Tropical Watermelon Blast Smoothies. Make your occasions memorable and outstanding with these fun ideas. Food brings families and cultures together in ways that we cannot possibly imagine. "Therefore, whatever you eat or drink, or whatever you do, do all to the glory of God." 1 Corinthians 10:31

Torenia fournieri