Ingredients:

3 large croissants

3 large eggs

14 oz can sweetened condensed milk

3/4 cup water

2 tbsp butter, melted

1 tsp vanilla extract

1/4 tsp cinnamon

2 cups blueberries mixed with 1/4 cup sugar

Preheat oven to 350F. Coat a 9″ square baking dish (or a rectangular one) with non-stick cooking spray. Cut croissants in half and then into strips. Lay the bottom strips into the dish and sprinkle half of the blueberry mixture evenly on top. Place the remaining croissant strips on top of the first layer and the remaining blueberries.

In a bowl, whisk the eggs, condensed milk, butter, water, cinnamon and vanilla until everything is all mixed. Pour the mixture on top and around the dish, pressing down with a spoon so that everything is submerged in the egg mixture. Let stand for at least 30 minutes so that the mixture seeps into the blueberries and croissant strips. Bake for about 20 – 25 minutes or until the top is golden brown.

Top with powdered sugar before serving.

Photo Courtesy of: Lilet Camara

This homemade vanilla ice cream makes use of ingredients which are easily available. Feel free to use real vanilla essence or vanilla pods if desired. Serve the ice cream with fresh fruits or with chocolate syrup for a yummier experience. Enjoy!

Serves 4

Ingredients:

1 teaspoon unflavored gelatin

1 tablespoon hot water

2 tablespoons sugar

1 cup low-fat milk

1 teaspoon vanilla essence

Combine the unflavored gelatin and water in a small bowl. Place the bowl in a larger bowl with hot water. Stir until the gelatin dissolves.

Next place the milk and sugar in a medium sized saucepan over medium heat. Stir until the sugar dissolves. Do not let it boil.

Pour the gelatin mixture and vanilla essence into the saucepan. Stir well. Remove from heat and pour it into a shallow tin. Freeze.

Once it is frozen, transfer it to a large mixing bowl. Beat the mixture using electric beaters until it is white and creamy. Once the mixture has doubled in volume pour it into an airtight container. Freeze it until it becomes firm. Scoop and serve.

Photo Courtesy Of:  timomcd

Moist Chocolate loaf is a yummy recipe which you can prepare anytime. It can be eaten as snacks or you may serve it as a dessert. This plain loaf can be spruced up with some fruit or icing. You can also serve it with a scoop of ice cream if you feel like having a sinfully sweet treat.

Makes 1 loaf

Ingredients:

70g polyunsaturated margarine

1/4 cup caster sugar

1 egg, lightly beaten

1 teaspoon vanilla essence

2/3 cup self-rising flour

1 tablespoon cocoa powder

1/4 teaspoon bicarbonate of soda

1/4 cup buttermilk

3 teaspoons cocoa powder

1 teaspoon icing sugar

Preheat oven at 180C. Slightly grease a loaf pan with melted margarine and line the base and sides of the pan with baking paper.

Place the margarine and sugar in a small mixing bowl and then bet it using an electric beater until it becomes light and creamy. Gradually add the eggs as you beat the batter. Fold in the vanilla essence and continue to beat until well combined.

Transfer the batter to a large mixing bowl. Sift the flour, cocoa and baking soda into the mixture. Pour in the buttermilk and stir the mixture until it becomes smooth. Pour the prepared batter into the loaf pan. Smoothen the surface and bake it for 30 minutes or until a skewer or toothpick comes out clean when inserted at the center.

Remove the loaf from the oven and let it stand for 10 minutes. Remove from the pan and place it on a wire rack. Let it cool. Dust it with sifted cocoa powder and sugar before serving. Refrigerate if desired.

Photo Courtesy Of: FamilyNature

Deep fried cake balls are sinfully delicious sweets that you can have as desserts or snacks. You may decorate it with sprinkles, icing or even drizzle it with chocolate syrup. Dusting them with plain sugar or cinnamon sugar is also a good idea.  Adding chocolate chips to the batter would add more sweetness too.

Serves 4-6

Ingredients:

1 loaf pound or butter cake, cubed

2 cups of cornflakes, crushed

1 1/2 tablespoons sugar

2 eggs, beaten

All-purpose flour

Oil for deep frying

Place the cubed pound cake in a large mixing bowl. Add the cornflakes, sugar and eggs. Mix well until well combined.

Using a spoon or your hands, make cake balls with the prepared batter. After, roll the balls in all-purpose flour.

Put the flour coated balls on a baking tray and freeze them for at least 4 hours.

Heat the oil in a deep fryer or frying pan over medium heat. Once it is hot, fry the cake balls until they are golden brown. Transfer the cooked cake balls to a plate lined with paper towels to drain the excess oil. Serve immediately.

Photo Courtesy Of:  Faye✩ Mous

Watermelon strawberry sorbet is a fruity and refreshing dessert that everyone enjoys. Simply prepare it ahead of time and store it in the freezer.

Serves 4-6

Ingredients:

4 cups watermelon, seeded and chopped

3 cups sliced strawberries

1/2 cup sugar

1 1/2 cups water

1/4 cup light corn syrup

2 teaspoons grated lemon zest

Put the watermelon and strawberries in the freezer for 30 minutes.

Place the sugar, water and corn syrup in a medium sized saucepan over high heat. Stir well and bring it to a boil. Remove from heat and let it cool completely.  Refrigerate it for 30 minutes.

Next, combine the frozen strawberries, watermelon and lemon zest in a food processor or blender. Process it for a minute or until smooth. Add the chilled syrup and continue to blend until well combined.

Pour the strawberry watermelon mixture into an 8 inch pan. Cover the pan with foil and refrigerate it for at least 4 hours. Stir the fruit mixture every hour.

Let the pan stand for 2 minutes. Scoop out the sorbet to individual bowls or cups. Serve immediately.

Photo Courtesy Of: supafly