chocolate chip cookie with a surprise peanut butter center

1. 11/2cup of all purpose flour

2. 1/2 teaspoon of baking soda

3. 1/2 cup of white sugar

4. 1/2 cup of soft margarine 

5. 1 pack of unsweetened chocolate bar broken into pieces.

6. 1 teaspoon of vanilla flavor 

7. 1egg
8. 1/4 cup of peanut butter
9. 1/2 cup of packed brown sugar

For the peanut butter surprise;
Combine 3/4 cup of confectioners sugar with 3/4 cup of peanut butter till well blended and mold into small balls.

DIRECTIONS

In a small bowl mix together flour and baking powder. Mix until well blended.

In a large bowl blend beat white and brown sugar, butter or margarine and peanut butter until well blended. Stir in flour mixture until well blended. Use a spatula to gently stir in the broken chocolate chips.
With floured hands shape about 1 table spoon of dough around 1peanut butter ball. Place on an ungreased cookie sheet.
Flatten with glass dipped in white sugar.

banga soup

INGREDIENTS

Banga soup

Palm kernels

Stock fish

Dried fish

Rosemary leaves

Beef

Kpomo

Pepper soup spice mix( it consists of different spices mixed together and has a strong scent)

Corn starch (this thickener is only necessary if your soup is too watery)

Salt

Knor chicken seasoning cubes

Crayfish pounded

Fresh pepper

Onions

PROCESS

Spice and Cook your meat, kpomo and stockfish together till tender.

 Cook the palm kernel fruit for 30minutes.

Remove and pound till the flesh comes off of the fruit.

Place the pounded palm kernel into a colander with tiny perforation and add water bit by bit to rinse off the juice from the body of the fruit and the flesh into a bowl placed underneath the colander.

Pour the liquid gotten from the rinse into the meat and place on the fire. Cook for 10min and add your dried fish,onions,pepper,crayfish,salt,knor cubes,peppersoup spice,rosemary leave and cover to cook till u begin to see oil atop the soup.

If the consistency is too watery at this time, dissolve a bit of corn starch(2tablespoons) and pour into it to thicken it.

Serve with semovita,pounded yam eba or even rice.

Bon apetit!

fried cat fish with fried rice

I begin this post by expressing my in depth gratitude to God for giving my brothers jobs. I'm so happy.
Tonight I'm in the mood for fish. Lots of it.
 I've told my friend Joy  that I will never fry cat fish because it's the easiest fish to scatter during frying and I didn't want to get into that. But today I decided to go against that. To prevent the frying some flour was needed. Here is the recipe.

Ingredients

Cat fish
Ginger
Garlic
Salt
Seasoning cubes
Onions(sliced)
Fresh pepper (blended)
Thyme
Soy sauce
1/4 cup of Canola oil
Flour

Direction

Mix all ingredients except the oil and flour into the fish and rub in very well. Allow to marinate for 3hours.
 Make sure all the parts of the fish gets the ingredients.
 And also Make sure the fish is not cut into thick slices so it can cook through .
Dip into the flour the fish.
Fry in preheated oil.
I served it with rice.

FRENCH TOAST.

6 thick slices bread

2 eggs

2/3 cup milk

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1 tsp vanilla extract

salt to taste

I

DIRECTIONS 

Beat eggs together with milk, salt, spices and vanilla. Heat a lightly oiled griddle over medium heat. Dunk each slice of bread in egg mixture, soaking both sides. Place in pan and cook on both sides till golden brown.‎

APPLE PIE

INGREDIENTS
1 large egg yolk 
3 tablespoon of fresh lemon juice
4pounds of assorted cooking apples.peeled and cut into thick slices.
1/2 cup of granulated sugar.
1 1/4 teaspoon of ground cinnamon.
1/4 teaspoon of ground nutmeg.
1/4 teaspoon of salt.
 1/4 cold unsalted butter cut into pieces.

PROCESS

1. STEP 1

   Turn out 1 piece of dough onto a lightly floured work surface. Roll into a 13-inch round, about 1/8 inch thick. Fit into 9-inch pie plate. Trim edges. Freeze until firm, about 30 minutes.

2. STEP 2

   Roll out remaining dough to a 13-inch round, about 1/8 inch thick. Transfer to a baking sheet; refrigerate until firm, about 30 minutes.

3. STEP 3

   Whisk egg yolk in a small bowl; set egg wash aside. Put apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt in a large bowl; toss to combine. Fill pie shell with apple mixture, and dot with butter. Place dough round on top of pie. Trim edges flush with rim; press to seal. Crimp edges as desired. Make four 1/2-inch slits in center of pie. Brush top with egg wash; sprinkle with sanding sugar. Freeze 30 minutes.

4. STEP 4

   Place pie on a baking sheet. Bake until crust begins to turn golden brown, about 20 minutes. Bake until crust is golden brown and juices are bubbling, about 35 minutes. Cover with foil if browning too quickly.
   Let cool completely on a rack.‎