If you think you love puff puff or even donuts, get ready for a huge upgrade with these tasty and addictive pumpkin drop donuts /puff puffs!
If you are an OG Yummy Medley follower, you will remember that once upon a time I made a classic Nigerian puff puff. It is a staple on my house, and I make it almost every other week especially for my sisters because they love it and because of how easy it is to make. I recently made a huge batch of pumpkin puree because of the seasonal baking that I love to do with pumpkins so I decided to try adding pumpkins to my puff puff and… It was a huge hit! If you think you love puff puff or even donuts/doughnuts, get ready for a huge upgrade with these pumpkin drop donuts/puff puffs.
This delicious vegan lemon poppy seed loaf cake with homemade lemon glaze was so good, all my friends were unable to tell them apart from usual lemon cakes.
One of the biggest achievements of vegan week in the yummy medley kitchen was learning how to cook a variety of veggies deliciously, but honestly, one of our biggest recipe hits, was this vegan lemon poppy seed loaf cake. I have always loved loaf cakes, but it has been quite the chore to replicate them without eggs in general since I do not eat eggs. Well, this time around, my recipe worked and produced this delicious vegan lemon poppy seed loaf which were so good they were quite the hit with many of my friends who were unable to tell them apart from usual lemon cakes.
This deliciously decadent black forest cake is a moist chocolate cake with a sweet cherry filling, frosted with whipped cream. Does that not sound yummy?
As a self proclaimed recipe developer ( I generally do not like that title, but bear with me), I try my possible best not to label my recipes in absolutes. For one, it indicates a finality that I generally do not feel comfortable declaring, and secondly, I would like to think that recipes that have attained the finality stage are being saved for my grandchildren, a cookbook, or something ultra special, like this blog…. sometimes. So, labeling this black forest cake “The Best Black Forest Cake Ever” took a lot out of me… a lot of delicious sounds.
I made my favorite cake combination dedicated to all the “not yet moms” like me: a deliciously moist and mouth watering coconut caramel cake.
It is almost Mother’s Day! I would like to say this coconut caramel cake is to celebrate all the moms for being “super woman” and I would also like to say this cake is dedicated to all the moms in my life; but no, this cake is dedicated to all the “not yet moms” of this world; not yet moms like me. So since I am dedicating this cake to myself essentially, I made my favorite combination. Here’s my recipe for a deliciously moist and mouth watering coconut caramel cake.
Try out this amazing Ras El Hanout spiced carrot cake recipe and I dare you to tell me if this is not the best spiced carrot cake you have had!
If you’ve been following me closely, you might notice my special fascination with Moroccan food. I want to share with you all one of the reasons for my obsession before I jump into this Moroccan Spiced Carrot cake recipe. Like I said in my previous post, I really enjoy Moroccan food, so I just had to supplement this spiced carrot cake recipe with something from one of my sentimental favorites. So, short story, one of my favorite shows to watch is Andrew Zimmern’s Bizzare Foods, and my favorite episode was when he visited Morocco. Ever since the day I saw that episode, I always wanted to visit Morocco. I have not gotten the chance to yet, but I have certainly started to explore the beautiful culture and food already. My husband had a private floor of a Moroccan beautifully decorated restaurant set up to propose to me… so when I say that I love Moroccan food, it is quite sentimental to me.
This recipe shows how to Make Nigerian Buns without dairy or eggs, and with a touch of spice, they’re fluffier, taste so much better and are hard to resist!
A while back, I shared my puff puff recipe and while I raved about my love for those drop donuts, I have a new fried love: Nigerian buns. It might be because there is no wait time for the mixture to rise, or that I prefer the texture in general, but I currently prefer Nigerian buns over puff puff any day. Now, this love is kind of complicated because I generally do not like the way buns is prepared sometimes. I like the simple and easy version of buns, no milk, no eggs. Eggs change the texture of buns to one I find undesirable, and milk gives it an odd flavor that I personally do not prefer. This recipe shows how to make Nigerian buns without dairy, eggs or any fuss and yet still get that fluffy texture and great taste!
Here’s a recipe created from two of my favorite teas: an egg free earl grey tea cake with a creamy hibiscus tea (sorrel/zobo) frosting all in one cake!
I love cake! Can you tell? This year, I resolved to learn how to make great cakes, and this is my learning platform, so I thought I’d start with one of my favorites: an earl grey tea cake. Everyone who knows me, also knows that I absolutely love my teas. I am not talking about the simple yellow label stuff, but interesting fruit, herbal and unusual teas that have complex flavors you can enjoy without milk or sugar. Two of my favorite teas are earl grey tea and a hibiscus tea that is commonly known as ‘zobo’ in Nigeria (also called Sorrel or bissap depending on where you’re from). If you’re looking to try that out by the way, I have a recipe for some refreshing hibiscus iced tea right here.
I have tea and cake all the time, and I love both of them together not just separately, so a “stroke of genius” (not really, more like hunger) hit me one day: what is the best way to enjoy both my loves at one time? A Tea cake! Today, I am sharing the recipe created from two of my favorite teas: an earl grey tea cake with a creamy hibiscus frosting all in one cake. The result was a delectable hibiscus frosted, earl grey tea cake, which I seriously hope you get to try because of how delicious it is. Who knew you could create something so good out of earl grey and zobo? If you end up making it, let me know how you get along. You might have to make an excess of hibiscus frosting because if you’re like me, you’ll be licking a lot of the frosting before it even gets on the cake!