So last Friday I posted my KitKat Red Velvet Cake. The cake was for my gals Soraya’s birthday and at some point I thought that the main cake might not be enough so I again begun to bake but decided that I wanted a more RED red velvet cake seeing as the original one was a very deep red I wanted something with a more prominent red. So I searched around and found this recipe at Joy of Baking. It used only 2 tablespoons of cocoa so that sort of guaranteed a redder cake. Like I said last week people seemed to enjoy both cakes. Those who preferred this like it coz it was not a “typical” chocolate cake in that u can think you taste the chocolate but you aren’t sure so it’s more intriguing. It was also quite moist and the sugar balance was just right. Hope you will enjoy it too. HAPPY BAKING!!


MAKES TWO  9-inch cakes ( I made one cake and used the remaining batter to make cup cakes)



·        2 1/2 cups sifted all purposes flour

·        1/2 teaspoon salt

·        2 tablespoons cocoa powder

·        1/2 cup) unsalted butter at room temperature

·        1 1/2 cups granulated white sugar

·        2 large eggs

·        1 teaspoon vanilla essence

·        1 cup buttermilk

·        2 tablespoons liquid red food coloring

·        1 teaspoon white distilled vinegar

·        1 teaspoon baking soda


1.      Preheat oven to 175 degrees C Butter two – 9 inch (23 cm) cake pans and line the bottoms of the pans with parchment paper. Set aside.

2.      In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.

3.      In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes).

4.      Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition.  Add the vanilla extract and beat until combined.

5.      In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

6.      In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

7.      Divide the batter evenly between the two prepared pans and smooth the tops with the back of a spoon.

8.      Bake in the preheated oven for approximately 25 – 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.

9.      Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan.



Bananas are one of my favourite fruits or even food, what I like most about this recipe is that it helps us use up over ripe banana’s that you would normally throw out. If you do not have time to bake just before they go bad. Peel them and freeze them, when your ready to bake bring them to room temperature before using them. I do not remember where I got my first recipe for banana bread but I adopted this one from Crafty Café  HAPPY BAKING!!

Makes 1 loaf.


·        3 very ripe medium sized bananas

·        1/2 cup butter or margarine (preferably unsalted)

·        1 ½  cup flour

·        ½  cup sugar

·        2 eggs

·        ¼ cup buttermilk (to make your own go to this link)

·        1 teaspoon baking soda

·        ½ teaspoon salt

·        teaspoon of ground cinnamon


1.      Preheat oven to 180 degrees Celsius and grease your loaf pan

2.      Chop up the bananas and butter

3.      Out in a bowl and using an electric beater mix up till they are all chopped up and mushy

4.      Next add all the other ingredients one at a time, ensure it well combined

5.      you can add walnuts or chocolate chip cookies if you want (about a ½ cup)

6.      pulse till just combines

7.      Put batter into prepared tin

8.      Bake for 55-60mins until a toothpick comes out clean

9.      Cool, serve



pulse 10 seconds- just until incorporated

Optional- add in 1/2 cup walnut pieces or 1/2 cup mini chocolate chips

Pulse 2-3 times.
Turn batter out into the prepared pan.
Bake for 55-60 minutes or until cooked throughout and a toothpick comes out clean.
Cool completely before serving.


Sorbet is one of those things I used to LOOOVE when I was in campus. I particularly loved the strawberry, lemon and water melon flavours. Just over a year ago I visited Kisumu and had really nice lime sorbet some place near the Nakumatt there but that was the last time I had any sorbet 😦 This was the first time I tried makingmy own  sorbet, I have made ice cream, severally, but I never thought of trying a sorbet. It turned out quite good but too sugary in my opinion. Once I tasted it and thought it had too much sugar I thought of using Splender (diabetic sugar) the next time, when I shared the recipe with my pal Marie she instantly said she would replace the sugar with splender. I am not quite sure if she has tried it yet but will ask her how it turned out. Anyway I put the recipe as I used it but would advice you to use less sugar if you are trying to watch what you eat. HAPPY MAKING!!!



  • 1  cups of sugar
  • 1 cups of sugar
  • 8 cups of watermelon
  • 3 tablespoons of fresh lemon or lime juice
  • zest of 1/2 lemon


1.      In a saucepan bring water and sugar to boil. Reduce heat, simmer and stir until the sugar is dissolved completely. Set aside to cool

2.      Place the water melon, lemon/lime juice and zest in a blender or food processor and puree.

3.      Press the puree through a fine sieve/strainer to remove the seeds.

4.      Combine the sugar syrup and watermelon juice

5.      Place in an air tight container and put in the  freezer for about 4 hours the remove and stir

6.      Return to the freezer till firm.


Easy (one bowl) Chocolate Cake


Easy (one bowl) Chocolate cake


A few years back when I really frustrated I went home and decided to bake. I did not have many ingredients so I took what was available out of the pantry and decided to Google for some recipes for cake. I came across an easy chocolate cake and I really liked it.  Truth be told that was also the day I begun to realize how therapeutic baking is. Well since then I have tried many other recipes all revolving around more or less the same ingredients but when I tried this one from All Recipes and I was in love. They have quite a number of them there but try this one first then the others. You will not be disappointed.


From the photos above you can tell that I was not able to get a picture of the whole cake. First time I made it I decided to share it with my friends so as to distribute the calories 🙂 by the time I thought that I should take a photo more than half the cake was gone. On the second Instance one of the friend I gave the cake to loved it so much that she asked me to make it for a bridal shower and I sliced it up before realizing I should have taken a photo! All in All photos or no photo this cake is great you will not be disappointed if you try it. HAPPY BAKING!


Serves 24



  • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
  2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
  3. Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.


As promised last week I will be putting a lot of mango based recipes over the next weeks as it is currently in season and therefore the mangoes we are getting now are fantastic. My friend Ange introduced me to the lassi (She probably doesn’t know this but she did) we once had dinner at an Indian restaurant I think and she decided to carry some home and so did I (peer pressure:-) but I loved it. Over the years I started making some my self. Most of the recipes online say you should use natural yogurt, but I always felt like they used Mala (fermented milk) in the Indian restaurants. If you do not have Mala available you could always use natural yogurt the taste is almost identical although the fermented taste is stronger with the Mala. Enjoy

Serves 4


1.      500 ml of Maziwa Mala or Natural yogurt( chilled)

2.      4 fresh mangoes stoned and sliced and preferably frozen

3.      4-8 teaspoons sugar, to taste (depends on your preference)


Put all the ingredients into a blender and blitz for 2 minutes, then pour into individual glasses, and serve. The lassi can be kept refrigerated for up to 24 hours.


·        Do not freeze the mango whole. I learned this the hard way I peeled my mango and froze it without first slicing it, it was hell trying to slice a frozen mango

·        Try strawberries, banana or guavas. Turns out good as well

·        You can add a few seeds of cardamom, about 4 for a added flavor,  or a dash of the ground cardamom.


First time I tried this recipe a few years ago I was very skeptical about having a 4 minute microwave pudding. I had never heard of a microwave cake let alone made one but I was pleasantly surprised. This pudding is very rich mainly because of the use if dark cooking chocolate. I LOVE IT, hope you do.

Serves 8


·        250g unsalted butter

·        1 cup caster sugar

·        4 eggs at room temperature

·        1 cup self-raising flour

·        ½ cup cocoa powder

·        1/3 cup milk

·        ½ cup finely chopped mixed dried fruit

·        200g dark cooking chocolate, finely chopped

·        Custard to serve


1.     Grease microwave safe bowls ( I used small ramekins and got 8 puddings, the size of the bowl will determine how many puddings you get but it will still serve 8)

2.     Using an electric mixer beat the butter and ½ cup of sugar in a medium bowl until light and fluffy.

3.     Add the eggs one at a time mixing well after each.

4.     Mix the flour and cocoa into a different bowl and sift flour mixture over butter mixture.

5.     Add the milk, dried fruit and chocolate. Stir with a wooded spoon until combined.

6.     Spoon mixture into the bowls. Smooth surface

7.     Microwave on high for four minutes for each bowl

8.     Let to stand for a minute. Then drizzle over custard and serve at once.


NB: Microwave cakes tend to be slightly drier in texture than oven baked cakes. Make this pudding just before serving

– You could also add white chocolate bits