• 3 (8 ounce) packages cream
• cheese
• 1 cup white sugar
• 5 eggs
• 1 teaspoon vanilla extract
• 8 ounces sour cream

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line cupcakes pans with paper cupcake liners.
2. In a medium bowl, cream together the cream cheese and 1 cup of sugar. Stir in the eggs one at a time, then mix in the vanilla. Spoon into cupcake pans to fill about 2/3 to 3/4 full.
3. Bake for 30 minutes in the preheated oven, until golden brown. Remove from the oven and cool for 5 to 10 minutes.
4. To make the sour cream topping, whisk together the sour cream, 1 cup sugar, and vanilla until smooth. Spoon into the well on the top of each cupcake.
5. Return to the oven and bake for an additional 5 to 7 minutes, until set.
6. Set cupcake pans on racks to cool, do not remove cupcakes from the pan until they are completely cool.
7. For finishing touch, you can add a dollop of your favourite pie filling on top.

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Here’s a perfect idea – a simple pancake recipe with a banana twist that makes an excellent dessert and is not only easy to make but won’t take more than 20 minutes of your time. Banana pancake recipe takes only the kind of ingredients you must have in your kitchen at all time – flour, milk and eggs, and you only need a pair of bananas to make them even better than the basic pancakes.

This recipe might look like a real calorie bomb and a guilty pleasure, but if you substitute regular milk with skimmed and use whole wheat flour instead of all purpose while flour, you’ll be saving up some calories and turning this pancake recipe into a healthy meal.

Fruit is good for you anyway, and although bananas are rich in calories, they’re also a great source of potassium that helps normalize blood pressure by flushing out the sodium in your body. By adding bananas to the recipe, you’re not only getting a delicious meal but some health benefits, too!

Ingredients:

• 1 cup all purpose flour
• 1 cup milk
• 1 large egg
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoon vegetable oil or butter
• 2 large bananas

Instructions:

1. Mix all purpose flour, baking soda and baking powder in a small bowl. Use a large sized bowl to mix milk, egg, 2 teaspoon oil or butter and mashed bananas.
2. A great way to easily mash bananas without making a mess in the kitchen is to put them in a zip lock bag or a regular plastic bag, simply mash with something heavy and pour the content out by turning the bag inside out.
3. When you’ve stirred the mix well so it makes a smooth mixture, add the flour mix from the small bowl. It’s important not to stir too much because you’ll make all the air bubbles in the batter burst which makes pancakes taste rubbery and lack the fluffiness and lightness they should have.
4. Don’t worry if you notice some lumps left over in the batter – they’ll disappear while you’re cooking pancakes.
5. Use a large frying pan or a skillet, cover the surface with a thin layer of oil or butter. It’s best to soak a piece of kitchen paper towel in oil and lightly brush it on the frying pan.
6. Put it over medium heat and wait for a couple of minutes for it to warm up.
7. By using roughly 1/2 cup batter for each pancake, pour the batter in the frying pan.
8. Wait for a couple of minutes until you notice bubbles forming and bursting in the batter, then flip the pancake and repeat the same with the other side.
9. When all pancakes are done, serve hot and use an extra topping like honey or peanut butter according to taste.

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Ingredients

Pancake:

• 100 g flour
• 250 ml milk
• 2 eggs
• 1 egg yolk
• A dash of salt
• A dash of sugar

Cinnamon Ice Cream

• 100 ml vanilla ice cream
• 2 g cinnamon powder
• Apple filling
• 2 green apples
• 20 g custard powder
• 1 lime, extract juice
• 1 g cinnamon powder
• 50 g sugar

Preparation:

1. To make the pancake: Whisk the ingredients to form a smooth batter. Make thinpancakes on a non-stick pan.
2. To make the cinnamon ice cream: Let the ice cream softened a little before whisking in the cinnamon powder.
3. Stick the ice cream back in the freezer for a while before serving.
4. To make the apple filling: Peel, core and dice apples. Put in a pot and sauté in its own juice until soft.
5. Add in a bit of water, then lime juice and sugar. Thicken with custard powder diluted in water and add the cinnamon powder.
6. Mix well before removing from heat.
7. To assemble, spoon some apple filling onto a pancake and roll it up.
8. Place on a plate and top with a scoop of the cinnamon ice cream.

The post Apple Crepe with Cinnamon Ice Cream appeared first on Face and Body Care.

Prep time: 10 mins
Cooking time: 20 mins
Serves: 8

3/4 c Powdered sugar

Instruction:

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