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Dessert

Dessert

Pineapple Cake Filling

Strawberry and Pineapple cake filling are my favorite, especially when it’s not super sweet. I came up with a great recipe for strawberry filling and I found a recipe for Pineapple cake filling from www.designmeacake.com made some changes to make it my own.

This is the brand I used to make this filling.

To be honest I don’t think this sauce need to be limited to being used as cake filling only; I will be putting some on top of ice cream and maybe other desserts or pancakes, Yummy. This is good for 2-2 1/2 weeks when refrigerated give or take, my advice is to make it right before you need to use it and use it right away. Hope you try and enjoy this recipe.

Watch me make Pineapple filling here:

Print Recipe
Cooking Time: 15-30 minutes

Ingredients

  • 20oz can crushed pineapple
  • 3 tablespoons cornstarch
  • 2/4 cup of sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla

Instructions

1

In a small saucepan on a low to medium flame add pineapple, salt, sugar, cornstarch and mix until well combined. Let simmer for 8-10 minutes, stirring consistently.

2

Add vanilla and stir. Turn off flame and allow filling to cool. Once cooled add to a mason jar or container with tight fitting lid and refrigerate.

Notes

This is good for about 2-2 1/2 weeks.

Dessert

Pen Patat (Sweet Potato Bread Pudding)

Pen Patat (Sweet Potato Bread Pudding) is a Haitian treat that I love very much. It is made with white sweet potatoes, banana’s, ginger and etc; all those ingredients mixed together make a delicious desert. Since Valentine’s Day is tomorrow I put a little twist to pen patat and used a heart shaped cookie cutter to make it Valentine’s Day appropriate.

It’s not something I make often because truth be told I hate the grating of the potato part; I bet if I had a food processor, it would be so much easier. If you’re like me and you have to use a grater use the smallest side to grate. My upper body strength isn’t the best so I was in pain by the time I was done grating the 2 1/2 pounds of sweet potato… It was a workout.

Before grating them I rubbed the potatoes with lime juice so they wouldn’t darken up on me.

As I mentioned above the potatoes that are used are white sweet potatoes you might see them in the grocery store by the name of Batata.

Although in the video I only show 1 baking dish, this recipe actually makes two pans if you plan on cutting out shapes and if you don’t you can put it in one pan and cook it a little longer, maybe for 45 minutes to 1 hour.

To make this recipe #vegan, cut the sweetened condensed milk, replace the butter with 1/3 cup of coconut oil, add an extra can of coconut milk and sugar to taste, I would start off by adding 1 cup of white or brown sugar and go from there. (I haven’t actually tested out all these changes together so beware; I’ve only tried replacing the butter with coconut oil but I will do the whole thing one day).

 

Watch me make Pen Patat here:

Pen Patat (Sweet Potato Bread Pudding)

Print Recipe
Serves: 8-10 Cooking Time: 1 hour 45 minutes

Ingredients

  • 2 1/2 lbs white sweet potato (peeled & grated)
  • 3 ripe banana's (peeled & mashed)
  • 1 cup raisins
  • 2 teaspoons ginger (peeled & grated)
  • 2 teaspoon lime zest (grated)
  • 1 stick butter (softened)
  • 1/3 cup light brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/8 clove powder
  • 1/2 teaspoon salt
  • 2 teaspoon vanilla
  • 1 (14 oz) can sweetened condensed milk
  • 1 (13.5 oz) can coconut milk

Instructions

1

Preheat your oven to 350℉ degrees.

2

In a medium sized bowl, combine all ingredients except raisins and sugar and mix well.

3

Add sweet potato mixture and sugar to a medium pot on a medium to high flame and cook for 25 minutes being sure to stir continuously. After 20 minutes add raisins and combine well. Turn off flame after remaining 5 minutes.

4

Immediately transfer mixture and spread evenly into two 11x13 baking dishes and bake for 35 to 45 minutes or until golden brown.

5

Allow pudding to cool then begin cutting out hearts. Eat the scraps, don't throw them away.

6

Serve as is or along side vanilla ice cream and enjoy!

Notes

Use one pan if you will not be using cookie cutters

Dessert

Bonbon Amidon (Starch Cookies)

The first time I had bonbon amidon (starch cookies) was in 2012 at my grandmother’s 80th birthday party. My aunt ordered them to give out as party favors, they came 3 in a small white box with a little pink plastic flower on it. I fell in love with them then and went on a search to find a recipe on how to make them. Over the course of the years I must have forgotten about my love for these cookies because I didn’t make them until this year (December 2014). I tried this recipe several times and it comes out good every time.

I have seen some recipes for bonbon amidon that use:

  • All purpose flour (APF) mixed with cornstarch
  • APF mixed with Tapioca flour (tapioca starch)
  • Cornstarch
  • Arrowroot flour (arrowroot starch)
I only tried the APF/CS and Cornstarch recipes. I like both of them but I tweeked the recipes to my taste. In the video I show you how to make the recipe that only includes cornstarch to make these cookies gluten free (make sure that the cornstarch you are using specifies if it is gluten free or not).
I didn’t have any special reason for making these Christmas cookies gluten free, I just did it. This is the cornstarch I used.
These cookies aren’t only reserved for Christmas, they can be made any time of the year. Dress them anyway you’d like according to the holiday you’re celebrating. I said that to say this, putting sprinkles on the cookies is totally optional, I put them on to Christmasfy (yeah I made that word up LOL) them.
These cookies are pretty fragile so handle them with care when removing them off the baking tray. I love these cookies so I will definitely be making them often. I hope you try it for yourself.

Watch me make Bonbon Amidon here:

Bonbon Amidon (Starch Cookies)

Print Recipe

Ingredients

  • 1 3/4 cups + 2 teaspoons cornstarch
  • 1/3 cup white sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon lemon zest
  • 1 stick (1/2 cup butter) soften butter

Instructions

1

In a medium size bowl whisk together the cornstarch, baking powder, cinnamon, nutmeg and salt and set aside.

2

In a small bowl beat egg then add vanilla and almond extracts and set aside.

3

In a separate medium size bowl cream together your butter and sugar using a hand mixer or stand mixer until it is pale and fluffy.

4

Add the egg mixture into butter sugar mixture until well combined then add lemon zest.

5

Add cornstarch mixture a little at a time until well combined and you have a dough. Scrape down the sides of the bowl to make sure everything has been well incorporated. Wrap dough in plastic wrap and place in the fridge for 45 minutes to 1 hour.

6

After 1 hour take the dough out of the fridge and let it sit for 10 minutes. Add some extra cornstarch in a bowl or plate, this will be used later. Preheat your oven to 350℉.

7

Unwrap dough and place on a sheet of wax paper, place plastic wrap on top of dough and warm up the dough using your hands. Press it down and squeeze together any cracks that may form. Dough should be softer than when it came out of the fridge but not so soft that it has become sticky.

8

Remove plastic wrap and place another sheet of wax paper on top of dough and begin rolling out. Roll out the dough to about 1/8 to 1/4 inch thick.

9

Dip cookie cutters in extra cornstarch and cut out shapes in the dough. Using a knife or spatula transfer them to a baking tray lined with parchment paper. *Dipping the cookie cutters in cornstarch will help prevent them from sticking to the dough. Once you have all your cookies cut out add sprinkles then pop them into the fridge for 5-10 minutes.

10

Bake cookies for 8-10 minutes, baking time varies depending on your oven. Keep an eye on them to prevent over baking, only the edges should be browned. Remove from oven and allow cookies to cool before eating.

Notes

Tools needed: Baking tray Wax and Parchment paper Plastic wrap Cookie cutters Sprinkles of your choice (optional) Rolling pin

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