Posts Tagged ‘ dessert ’

Peanut butter squares

These squares are pretty dangerous. Although I don’t have the exact recipe on hand (I’ll post it when I do!), I know it involves icing sugar, peanut butter, milk chocolate and more icing sugar. I’ve seen variations of this recipe that involve graham cracker crumbs or Rice Krispies, but I like this one because it’s basically like eating a Reese’s peanut butter cup. I haven’t even tried to figure out the calorie count per serving because I know if I do I’ll probably never eat one again. Fortunately, it doesn’t cost you anything to look at them!


Puff Puff

Enough with the oibo chop, it’s time to mix things up a bit.

This is one of my favourite Cameroonian (ok, West African) meals. Puff puff is quite simple to make, it just requires some time to cook.

Before I continue, let me give credit where it is due, and add that the puff puff was cooked by my cousin. I’m learning to cook African food, but alas, the process has not been photogenic. I’m much better at eating it.

Puff Puff


14g of instant yeast

4 cups flour

2 cups warm water (45°C so you don’t kill the yeast)

-1 tsp salt

-1 cup white sugar

-enough cooking oil (canola, sunflower seed, etc.) to deep fry


In a large bowl or pot (not sure what size it is, but we use our lobster-boiling pot), dissolve the yeast in the hot water. Add in the salt, and then the sugar. Next, add the flour a cup at a time, making sure to mix it in evenly without overworking the dough.

When all the ingredients are combined, cover your pot or your bowl and place it somewhere warm, like next to a stove, by a heater, or next to a window that receives direct sunlight.

The next part is tricky to time, but basically you have to let the dough rise until it doubles in volume. This could take anywhere from 30 minutes to two hours, depending on the size of your batch, and the temperature of the room.

When the dough has doubled, get ready to fry!

In a second pot, add the oil until it is reaches a level of at least 6 cm. Heat the oil on low to medium heat. When you think the oil is hot enough, drop a bit of the batter into the pot. If it sinks, you need to wait a bit more, if it floats, you’re ready to fry.

While you are waiting for the oil to heat up, take a colander and line it with paper towel. Set aside nearby.

Next, use a tablespoon or a small serving spoon to spoon your batter, and another spoon to help you drop the batter into the pot. Alternatively, if you’re hardcore, you can form the balls with your hands and drop them into the pot. A good size for puff puff is about the size of a Timbit.  Be careful, when you drop them in, hot oil burns like hell–but I don’t need to tell you that!

Fry the balls until they turn a golden brown colour on one side, then turn them over and continue frying until the other side reaches the same level of brownness.

Using a pasta scoop (or some other utensil with slits), scoop the balls out of the oil and into the colander… then repeat this process until all your puff puff is cooked!

Puff Puff goes well with kidney beans and tomato sauce, but they are sweet enough that you can eat them on their own. Sometimes served with granulated or powdered sugar, they are often a staple at children’s birthdays or other gatherings. They don’t taste as good when they’re not fresh, so keep that in mind when you are planning your quantities.

Eet ze!

Marietta’s White Chocolate Macadamia Biscotti

I decided the other day that I wanted to try my hand at biscotti for the first time. I’ve only ever had it at Starbucks, and thought it was about time to try some that wasn’t mass-produced. My usual go-to sites for baking are and Since I’m on a punishing, mostly carb-free diet, it didn’t really matter to me which kind of biscotti I made, so i polled my mom and sis, and white chocolate macadamia came out on top. I decided to go with “Marietta’s White Chocolate Macadamia Biscotti” from

The original recipe’s cooking time caused the biscotti to have a very soft texture, almost like a chocolate chip cookie. I was going for a more traditional, harder texture, somewhere between Melba toast and a cookie, so I ended up baking it on convection after slicing it for about 8 minutes. It came out just right: crisp on the outside and a bit cookie-like on the inside.

I have to confess: I did mess up a little bit on the recipe. It called for amaretto, which is an almond or peach-pit based liqueur. For some reason, I threw in some Triple Sec (orange-based liqueur) in its place , and of course didn’t realize my mistake until the second it was mixed into the rest of my batter. Damn it, haha. I made up for it by throwing in a bit of almond extract. It turned out just fine!

The only other adjustment I made was to use salted macadamia nuts instead of unsalted. More a matter of lack of supply as opposed to purposeful substitution. I tasted the nuts beforehand and found that they were lightly salted, so I just omitted the 1/2 teaspoon of salt and it turned out well balanced.

Marietta’s White Chocolate Macadamia Biscotti

“A softer biscotti and a wonderful addition to your cookie platter.”

1 cup butter
1 1/2 cups sugar
4 eggs
2 teaspoons vanilla extract
1/4 cup amaretto liqueur
4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 1/3 cups chopped macadamia nuts
1 1/3 cups white chocolate chips

Preheat oven to 325 degrees F (165 degrees C). Grease a cookie sheet or line with parchment paper.
In a large bowl, cream together butter and sugar until fluffy. Beat in eggs, vanilla and amaretto. In a separate bowl mix flour, baking powder and salt. Stir flour mixture into butter mixture. Fold in nuts and white chocolate chips.
Divide dough into 4 equal parts. Place each 1/4 of dough on cookie sheet and form into logs about 14 inches long and 1 1/2 inches wide.
Bake 25 minutes in the preheated oven, until very lightly brown. Cool and cut diagonally into 1/2 inch slices. Arrange slices on baking sheet and continue baking 8 minutes, until golden brown.