It’s sunday and it is a good day to bake some pancakes for breakfast. I just made some delicious pancakes and filled them with greek yogurt.  I want to share the recipe with you. After all pancakes is kind of a cake (LOL)

With this recipe you can make 5 big pancakes. Believe me when you finished with the second one you don’t have place for a third one.

Ingredients:

• 400 gr flour
• 4 teaspoon of baking powder
• 400 ml milk
• 2 eggs
• 100 gr  melted butter
• pinch of salt

Yesterday I wanted to eat something sweet but also healthy. I need some vitamines, because next week it will be a bussy week in Browny’s Cakes kitchen.

I was walking in the supermarket looking for ice cream and I though, instead of buying ice cream why not making my own ice cream. I have an ice cream maker at home and I only used it twice.

This ice cream maker I have it since I was a student. It’s not big but is good enough for one ice cream bucket. I bought some bananas and went home.

At home I was thinking ” I have some bananas for my ice cream, but I can also make a banana cake”.

Ok, enough talking and let’s start making this banana cake and ice cream.

Banana ice cream recipe:

Ingredients:

• 3 Bananas
• 1 cup milk
• 1 cup whipped cream
• 1 can of condensed milk (379gr)
• 1/2 teaspoon of yellow color

• Put you ice cream maker one day ahead in the freezer.
• Cut your bananas into pieces and put them in your blender. Blend your bananas for a few seconds.
• Now put the rest of the ingredients into your blender and blend for 1-2 minutes.
• After blending all the ingredients together, put mixture in your ice cream maker.

• Let your ice cream mixture for about 45 minutes till 1 hour in your ice cream machine. The mixture is ready when it changed into a thicker consistency.
• When your ice cream mixture is thick enough, take it out the ice cream maker and put it into plastic container.

• Put your ice cream for about 3-5 hours into the freezer. Take it out after 3-5 hours and then you can start scooping your delicious banana ice cream.

Banana cake recipe:

This recipe is for a 20 cm (8 inch) cake! 

Preheat your oven at 175 degrees celcius

Baking time: 50 minutes – 1 hour

Ingredients:

• 4 eggs
• 1 cup sugar
• 1 teaspoon almond extract or banana extract
• 1 cup milk
• 115 gr butter
• 2 cup of flour
• 2 teaspoon of baking powder
• 1/2 teaspoon of salt
• 2 mashed bananas. You can do this with a fork.
• 1/2 teaspoon of baking soda

Preparations:

• Cook the milk and the butter in a pan till the butter is melted. Take the pan from the stove and let the milk and butter mixture cool off,
• Beat your eggs with a mixer for about 5 minutes. The eggs has to be light and fluffy.
• Keep mixing the eggs and add the almond extract and the sugar little by little into the eggs mixture. Don’t do it too fast otherwise you will lose all the air of the egg mixture.
• Sift the flour, bakingpowder, baking soda  and salt together,
• Add the mixture of flour, bakingpowder, baking soda and salt little by little into the eggs and sugar mixture,
• Add now the mashed bananas and mix for 1-2 minutes,
• Take a little bit of the batter and put it into the milk and butter mixture and mix with a beater,
• When the  batter is dissolved into the milk with butter you can mix the rest of the batter with the milk and butter mixture,
• Put your cake batter in your cake pan and bake your cake for 50-60 minutes.
• Your cake is ready when your insert a toothpick into your cake and it comes out dry.

Have fun baking this delicious Banana cake!!! You can combined your banana cake with you banana ice cream for a sweet and delicious dessert.

You have a question???? Don’t hesitate to send me a message. I will reply your message ASAP.

Click here to subscribe for Browny’s Cakes Blog!

Te un otro bia (See you soon in my native language papiamentu).

Webshop:

www.brownyscakes.com

You can follow Browny’s cakes on:

Twitter: @brownyscakes

Pinterest: http://pinterest.com/brownyscakes or click here!!!

Facebook: https://www.facebook.com/BrownysCakes or click here!!

For a cake order send Browny’s cakes an e-mail:

E-mail: info@brownyscakes.com

XOXO

Browny’s Cakes

It’s a browny’s thing…

This is a delicious cake to bake for christmas time. It’s not difficult and it is very sweet, because it’s also glaze with coconut milk and sweet condensed milk. This cake is frost with cream cheese frosting. It’s my own coconut cake recipe. Ok, enough chit chat let’s start baking and have fun!

Information:

• Baking time 30-35 minutes,
• 20 cm cake pan,
• Preheat your oven at 175 degrees celcius,

Ingredients for cake batter:

• 4 eggs,
• 1 cup sugar,
• 1 teaspoon vanilla extract,
• 1 cup coconut milk,
• 120 gr butter,
• 2 cup flour,
• 2 teaspoon baking powder,
• 1 teaspoon salt,
• 1 cup of fresh shredded coconut,

• Put your eggs and vanilla extract in your mixing bowl and mix for about 5 minutes,
• In the mean time melt your butter with coconut milk in a pan. When the butter is completely melted, put your pan aside and let it cool down,
• Your egg mixture is now ready,
• Add your sugar little by little into the egg mixture. Don’t put everything at once otherwise you will lose all the air that you create by mixing the eggs for 5 minutes,
• Sift your flour and baking powder together,
• Add your flour with baking powder to the batter. Add the flour also little by little into the batter,
• Stop your mixer and add the shredded coconut into the batter,

• Add your coconut milk and melted butter into your bowl and whisk for a few minutes,

• Your coconut cake batter is ready for the oven.

• Bake your cake for 30-35 minutes or untill it’s done.

When your cake is ready let it cool down completely before adding the glaze!! Almost forget leave your cake into the cake pan.

• Whisk the condensed milk with the coconut milk together,
• Prick a few holes into the cake and pour the glaze on the cake,

• Put your cake in the refrigerator till your frosting is ready,

• Put your cream cheese into your mixing bowl and mix till creamy and fluffy,
• Add your butter into your mixing bowl and mix till the butter is incorporated into the cream cheese,
• Add the vanilla extract and confectioner sugar. Add confectioner sugar little by little otherwise you will get sugar all over your cloths,

Tip: If you want some more coconut flavor in your cream cheese frosting add a half of teaspoon of coconut milk!

• Take you cake out of the refrigerator and put your cake on a serving plate,
• Put your cream cheese frosting on top,
• Sprinkle some fresh grated coconut on the creame cheese frosting,
• Garnish with some pineapple,
• Leave the cake for 30-45 minutes into the refrigerator,

Take your cake, 15 minutes before serving out of the refrigerator. So your cream cheese can get to room temperature. 

The cake is ready to serve!!!

• 2 1/2c All Purpose Flour
• 1 1/2c Sugar
• 1 tsp Baking Soda
• 1 tsp Salt
• 2 Tablespoon Regular Cocoa Powder
• ¾ cup Vegetable Oil
• 1cup Buttermilk
• 2 Eggs
• 5 Tablespoon Red Food Color (if you want the cake to be more red, you can add more food color)
• 1 teaspoon White Vinegar
• 1 teaspoon Vanilla Extract

• 2- 8”: 35 minutes or untill done.
• 1-8”:  40-45 minutes or untill done.

A lady named Miranda send me an e-mail telling me you are posting all kinds of recipe, but I don’t see a brownie recipe.
Your company name is “Browny’s Cakes” so I expect also to see a brownie recipe! I found her e-mail very justly, but the name of my company is not coming from the delicious “Brownies”. 

Once I made an account on Radiofruz (nowadays Fruzitime and also one of Browny’s cakes sponsors) with the nickname “Browngirl”. At one point the other members instead of calling me “Browngirl” they start calling me “Browny”. So this name was so popular on this online platform of “Radiofruz” so I decide to call my Cake/webshop business “Browny’s Cakes”.

This doesn’t mean that I won’t place the brownie recipe. Miranda took her time to sent me an e-mail, so for Miranda and the rest of my blog readers enjoy the brownies recipe!!

Preheat the oven at 175 degrees C.
Greese you brownie pan and put a baking paper in the pan.

Ingredients:

• 1 cup flour,
• 1 1/2 teaspoon baking powder,
• 3/4 teaspoon salt
• 175 gr. unsweetned chocolate,
• 175 gr. semi sweet chocolate,
• 226 gr. butter,
• 2 1/2 cup sugar,
• 6 eggs,
• 2 tablespoon vanilla extract,

Preparation:

• Combine the sugar and the eggs and vanilla in a large bowl and whisk together to incorporate evenly.

• Meanwhile in a microwave safe bowl, melt the butter and the chocolates together, slowly on medium power,
• Melt the butter and chocolate 15-25 Seconds at a time and stirring between each interval.

• Sift all the dry ingredients together, set aside.
• Add the melted chocolate & butter mixture to the egg/sugar mixture ans whisk to incorporate.

• Add all of the dry ingredients at once and mix just until incorporated.

• Pour the brownie batter into the pan and bake for approximately 20-25 minutes.

• Brownies are ready when you insert a toothpick in the center and it comes out with a moist crumb.

• 1 cup water,
• 1 cup brown sugar,
• 200 gr. semi sweet chocolate,
• 1 cup confectioner sugar,

Preparation:

• Cook the sugar and water in a pan till the sugar begins to caramelize,
• Take the pan from the heat and put the chocolate in the pan and stir till all the chocolates are melted,
• Put the confectioner sugar into the pan and stir till the sugar is incorporate into the chocolate,

Frosting the brownies:

• Put enough frosting to cover the your brownies,
• Make a zig zag move with your spatula from one corner to the other corner,
• With the spatula or a knife you can make diagonal lines to create the popular brownies decoration.

Have fun baking and ofcourse eating these delicious brownies! Oh you too Miranda!!

Te un otro bia (See you soon in my native language papiamentu)

• 113 gr. unsalted butter,
• 1 1/4 cups light brown sugar,
• 2 large eggs,
• 1 cup pure pumpkin puree,
• 1 teaspoon vanilla extract,
• 2 cups sifted flour,
• 1/4 teaspoon baking powder,
• 1 teaspoon baking soda,
• 1/4 teaspoon salt,
• 1/2 teaspoon ground cinnamon,
• 1/4 teaspoon ground nutmeg,
• 1/8 teaspoon ground cloves,
• 1/2 cup buttermilk,

Preparation:

Pumpkin puree

• Cut your pumpkin into cubes and put it in a pan with water on fire.
• Let the pumpkin cook for 30 minutes or until it is softened. 
• When the pumpkin is cooked remove it from the heat and let it cool down. 
• Use a blender to puree your pumpkin or you can also do it with a fork.
• The pumpkin puree is ready let’s start with the cake batter.

Cake batter:

• In the bowl of an electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy.
• Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
• Add the pumpkin puree and vanilla extract and beat until incorporated (the batter will curdled).

• In another bowl, whisk together the flour, baking soda, baking powder, salt and spices.
• Add the flour mixture and buttermilk alternately to the batter, in three additions, beginning and ending with the flour mixture.
• Put the cake batter into the cake pan.

• Bake for approximately 45 minutes – 1  hour, or until a toothpick inserted in the center of the cake just comes out clean.

• Let the cake cool down first for 15 minutes in the pan and than remove the cake from the pan. Cool completely before frosting.

• 225 grams cream cheese,
• 55 grams butter,
• 1 tablespoons vanilla extract,
• 3 cups Funcakes confectioners sugar (sifted),

• Place the cream cheese and butter in the bowl of your electric mixer and beat until smooth.
• Add the vanilla extract and confectioners’ sugar and beat until light and creamy.
• Put a little bit orange color paste into the cream cheese to color up the frosting.

You can cut the cake in half and put frosting in the middle and frost the top and sides of the cake with the rest of the frosting! Decorate the however you want! For example you can use chopped nuts to decorate the top of you cake! I made some cute pumpkins from marzipan with some leaf to put on my (half) cake J 

• 2 x 20 diameter (8 inch) baking pan,
• Bowl,
• Whisk,
• Sifter,
• Spatula,
• Grater,
• Pan, 

• 335 gram of butter,
• 2 ¼ cup flour,
• 1 ½ teaspoon baking soda,
• 1 ½ teaspoon baking powder,
• 1 tablespoon cinnamon,
• ¾ cup sugar,
• ¾ cup light brown sugar,
• 4 eggs,
• 1 tablespoon vanilla extract,
• 5 large grated carrots. 

• Melt the butter in a pan. When the butter is completely melted and become golden yellow you can remove it from the fire. Let the butter cool down and continue with the other ingredients,
• Mix the white and brown sugar together in a bowl,
• Add the eggs and vanilla extract into the bowl (with the sugar) and whisk until everything is incorporated,
• Add the melted butter in the bowl and stir with a spatula,
• Sift the flour, baking soda, baking powder and cinnamon together and ad these dry ingredients into the bowl and keep whisking,
• Finally ad the grated carrots into the bowl and whisk for a few seconds,
• Spray baking spray in your baking pans and add the cake batter,
• Bake the cake for about 40 to 45 minutes. The cake is ready when you stick a toothpick into the cake and it comes out dry.

• Butter 4 Tablespoons,
• Light Brown Sugar 1 cup,
• Cinnamon 2 Tablespoons,

• Melt the butter in a small pan,
• Combine all the sugar and cinnamon together in a small bowl, 

• Warm Water 1/2c,
• Dry Yeast  14 grams,
• Milk 3/4c,
• Sugar 1/2c,
• Soft Butter (unsalted) 113g,
• Salt 1 1/2 teaspoon,
• Eggs Lg 2,
• All Purpose Flour 4 – 5 cups,

• Mix the yeast with the warm water and a pinch of sugar,
• If the yeast gets bubbly and frothy after about 5 to 10 minutes then the yeast is good and you may proceed with the recipe.

• Put the rest of the ingredients  with the yeast in a mixing bowl and mix (with a dough hook)  until the dough is elastic and no longer sticks to the side of the mixer bowl,
• Then turn out onto a lightly floured table and knead it by hand,
• Transfer the dough to a lightly oiled bowl and cover with a towel and set in a nice warm spot to rise,
• Let the dough rise for approximately 1-2 hours depending on the conditions in your kitchen.

• Press the dough into a rectangle by hand, and the roll with a rolling pin.

• Brush the entire surface with the melted butter and then sprinkle generously with the cinnamon-sugar mixture.

• Spray a little bit Spray Oil into the baking pan,

• Arrange the cinnamon rolls in the baking pan (left approximately 1″ apart between the rolls),
• Spritz the rolls  with water and once again cover with a towel and place the baking dish in a warm spot to double in size (About 1-2 hours),

• Bake the cinnamon rolls for approximately 25 minutes,
• Let the cinnamon rolls cool down before icing them, 
• Icing the rolls is obtional you can eat them without the icing! But with the icing is much tasty!!

• 1 ¼ Confectioner sugar,
• 3 tablespoon Milk,
• ½ teaspoon Vanilla extract,

• 4 eggs,
• 1 cup of sugar,
• 1 teaspoon of vanilla extract,
• 1 cup of milk,
• 115 gr. Butter,
• 2 cup of flour,
• 2 teaspoon of bakingpowder,
• 2 teaspoon of lemon juice
• Zest of 1 lemon
• 1 teaspoon of salt.

• Preheat your oven at  180 degrees,
• Spread butter into the cake pan and covered the butter with a little bit of flour. This prevents the cake to stick in your cake pan,
• Cook the milk and the butter into a pan till the butter is melted. Take the pan of the stoof and let it cool down,
• Beat your egss, vanilla extract and lemon zest with a mixer for about 5 minutes,
• Keep mixing the eggs and add the sugar little by little into the bowl. Don’t do it too fast otherwise you will lose all the air of the egg foam.
• Sift the flour, bakingpowder and salt together,
• Add the flour, bakingpowder and salt little by little into the eggs and sugar foam,
• Put the 2 theaspoon of lemon juice into the pan with milk and melted butter,
• Take a little bit of the cake batter and put it into the the pan with the milk, lemon juice and butter mixture and whisk for a few second,
• When the batter is disolved put the rest of the batter into the pan and keep whisking,
• Put your cake batter in your cake pan and bake your cake for 25-30 minutes.
• Your cake is ready when your insert a toothpick into your cake and it comes out dry.

• 250gr. Butter,
• 2 cups of confectioner sugar,
• 1 teaspoon of vanilla extract,
• 2 tablespoon of lemon juice,
• 1 teaspoon of milk.

• Mix the butter till it is a little bit soft,
• Add the confectioner sugar, vamilla extract, lemon juice and milk too the butter and keep mixing till it is soft and fluffy.

• Cut the cake in half and put some buttercream in the middle,

• Put the other half of the cake on top of the buttercream and cover your cake with the rest of the lemon buttercream icing.