JELLY CUPCAKES

Super easy way to treat your friends and family.
Takes minimum effort to make and the end result is fantastic. Give it a try!

All you need is few bags of jelly of your choice. Mix each with hot water. Use half of the amount of water that is required in the instructions on the bag. When the powder has dissolved, pour the mixture into silicone cupcake molds and place in the fridge for 2 hours or over night.

Simply top them up with some whipped cream and the job is done! Enjoy :)

BLUEBERRY JAM PANCAKES

Some say breakfast, some say dessert, I say why not both! I love to treat my self with pancakes atleast once a week, and these American style pancakes with blueberry jam, topped with Maple syrop are the ones to go for!

Ingredients for the pancake batter :

• 200 g ap flour
• 1,5 tbls baking powder
• 0,5 tsp salt
• 3 tbls granulated sugar
• 450 ml milk
• 2 eggs
• 3 tbls melted butter
• 1 tsp vanilla extract

Sieve all dry ingredients to a large bowl and mix together.

Seperate the egg whites from the egg yolks and beat them till stiff.

In a seperate bowl mix all the wet ingredients till combined, then pour the mixture into the bowl with dry ingredients and whisk till combined. Add the egg whites to the mixture and whisk very gently for no longer then 1 min.

Preheat a frying pan to medium/high heat.

Pour the mixture in sections and wait about 1,5 min. on one side and 1 min. on the other.

The size of the pancakes will depend on the amount of batter poured over the pan.

You can use any jam u like for these pancakes, my choice was blueberry jam and a drizzle of Maple syrop on top.

So here is my brekfast and dessert. Can it get any better? ;)

GINGER & LEMON CREPE CAKE

Crepe Cake is an excellent dessert which you can also serve as breakfast. There are endless flavors to choose from. My choice for an autumn Crepe Cake is ginger and lemon, layerd and topped with lemon flavoured whipped cream. Yummy!

Ingredients for the Crepe Cake batter :

• 750 g milk ( 3 cups )
• 60 g melted butter
• 8 eggs
• 375 g ap flour ( 2,5 cups )
• 2 tbls lemon juice
• 150 ml water (0,5 cup)
• 3 tsp ground ginger
• 100 g granulated sugar (0,5 cup)
• 0,5 tsp ground nutmeg
• 1 tsp vanilla extract

Sieve through all the dry ingredients into a large bowl and whisk till combined. In a seperate bowl mix all the wet ingredients (make sure all are in room temperature). Pour the mixture into the bowl with the dry ingredients and whisk till all combined.

Preheat a frying pan on a medium/high heat and add a little bit of butter or oil so the cake batter doesn't stick. The size of the pan will determine the size of the cake.

Pour a thin, even layer of the batter and let it sit for 1min. - 1,5 min,

then turn it on the other side and let it sit for another 1 min.

Repeat this process till you use up all the batter.

Let the cakes cool on the side before you add the whipped cream.

Ingredients for the whipped cream :

• 700 ml whipping cream
• 2 tbls icing sugar
• zest of 2 lemons

Whisk the whipping cream with icing sugar till stiff (about 5 min.), then gently mix in the lemon zest.

Layer the cake with the creme and place it in the fridge for 30 minutes before serving.

Isn't this a beautiful way to serve pancakes? Enjoy! :)