You don’t need any fancy ingredients to make a Dutch baby pancake; just your regular pantry staples are enough to whip up these delicious pancakes for breakfast. Dutch pancakes are made with eggs, flour, milk, butter and sugar and seasoned with vanilla or cinnamon. There are no leavening ingredients like baking powder like a regular pancake.

For this month’s Bread Bakers hosted by Wendy of A Day in the Life on the Farm, the theme is pancakes. I chose to make Dutch baby pancake with blueberries and lemon. I have used an 8 inch cast iron skillet but if you don’t have one use a oven safe container. These Dutch pancakes is puffed up when you take it out of the oven but soon falls down. I wish I had taken few photos as soon they were out of the oven – puffed up and golden. Dust with sugar and serve with cream or jam. Here I have served with fresh blueberries and a dollop of fresh cream.

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Blueberry Lemon Dutch Baby Pancake

Golden Dutch baby pancakes, also called German pancakes made with fresh blueberries and lemon zest for a delicious and quick breakfast.

Course Breakfast, Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Ingredients

• 2 tablespoon unsalted butter
• 2 large eggs
• ½ cup milk
• 2 tablespoon granulated sugar
• 2 teaspoon vanilla essence
• Zest and juice from ½ lemon
• ½ cup blueberry
• ½ cup all-purpose flour
• ½ teaspoon all spice
• Powdered sugar for serving
• Blueberry for serving

Instructions

• Preheat the oven to 220° C | 425° F.
• In a large mixing bowl, add eggs, milk, sugar, vanilla essence, lemon juice and whisk well.
• Add lemon zest, flour, all spice, salt and combine to form a smooth batter. Fold in the blueberries.
• Add the butter to a cast iron pan and place in the oven for 3-5 minutes or until butter is melted.
• Pour the pancake batter into the pan and bake for 20 minutes or until golden and puffed.
• Sprinkle the powdered sugar and top with the blueberries. Serve immediately.

Notes

• If using frozen blueberries no need to thaw them. Add directly to the batter.
• Instead of all spice, you can add cinnamon only.

Check out the lovely pancakes made by my fellow bread bakers!

• Aebleskivers by All That’s Left Are The Crumbs
• Apam Balik by I Camp in My Kitchen
• Bánh Xèo by Palatable Pastime
• Blueberry Lemon Dutch Baby Pancake by Spill the Spices
• Brazilian Tapioca Pancakes by Herbivore Cucina
• Buckwheat Chocolate Pancakes by Ambrosia
• Eggless Chocolate Chip Pancake by Seduce Your Tastebuds
• German Pancake with Easy Fruit Compote by A Day in the Life on the Farm
• Gluten Free Aebleskiver by Gayathri’s Cook Spot
• Hoppers by Mayuri’s Jikoni
• Hotteok by Sara’s Tasty Buds
• Instant Multigrain Dosa by Sizzling Tastebuds
• Japanese Pancakes by Karen’s Kitchen Stories
• Kuih Dadar – Bujang Dalam Selimut – Asian Stuffed Pandan Pancakes by The Schizo Chef
• Moo Shu Pancakes by Food Lust People Love
• Soft and Spongy Poha Dosas by Sneha’s Recipe
• Swedish Pancakes by Hostess At Heart
• Syrniki by The Mad Scientist’s Kitchen
• Vegan Red Velvet Pancakes by Cook’s Hideout

The post Blueberry Lemon Dutch Baby Pancake appeared first on Spill the Spices.

When I got the first box of mangoes couple of weeks back I was planning to make few dishes out of them to share here. I whipped up this delicious tropical smoothie with these mangoes and pineapple. I wanted to try some desserts but we couldn’t resist ourselves so we gobbled up the remaining mangoes!! The second box of mangoes were not that great tasting – it was fibrous and less sweet – so I had to drop my plans to make dessert. During the holidays, I got couple of sweet Honey Gold mangoes and I made this kesari/sheera with it. 

Rava kesari is any easy and quick Indian sweet made with semolina, sugar, ghee, cashews and raisins. And kesari is my pick when I have guests at home because it’s such a straightforward recipe that can’t go wrong much. Adding fruits to the traditional  kesari takes the simple sweet to another level. My favorite is pineapple rava kesari which I will share soon. 

For the mango rava kesari, I cooked the pureed mango for few minutes to get a more intense fruity mango flavor in the kesari and added some chopped mango cubes at the end. The pureed mango gives a nice yellow color, so you don’t need to add any artificial food color. When mangoes are in season, do try this delicious mango kesari.

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Mango Rava Kesari

Course Dessert

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Ingredients

• ¼ cup ghee
• 10 cashewnuts chopped
• 6 raisins
• ½ cup rava semolina
• 1 cup mango puree / 1 medium-size mango
• 1 cup sugar
• ¼ teaspoon cardamom powder
• ⅓ cup chopped mango
• 1 tablespoon sliced pistachios

Instructions

• Scoop out the mango pulp from the mango and blend to a smooth puree in a blender.
• In a pan, add 2 teaspoon ghee and fry the cashewnuts till golden. Set aside. Add the raisins and fry till it plumps. Set aside.
• In the same pan add 1 tablespoon ghee and add semolina. Fry in medium heat until the semolina is roasted well without changing color. Set aside.
• In the same pan add 1 tsp ghee and cook the mango puree for about 5-8 minutes. Add 1 1/2 cup water and bring to boil.
• Once the water boil turn down the heat to low and add the semolina gradually, stirring constantly to avoid lumps.
• Once the semolina is cooked add the sugar, cardamom powder and mix well. Add half of the remaining ghee in between.
• When the kesari starts to leave side of the pan, add the ghee, chopped mangoes, cashewnuts, raisins, pistachios and mix well.

Notes

• Choose mangoes that are ripe and sweet.
• You can also use tinned mango pulp instead of fresh mango puree. You will have to adjust the amount of sugar as tinned pulp is sweetened.

The post Mango Rava Kesari | Mango Semolina Pudding | Mango Sheera appeared first on Spill the Spices.

The base of of most of our daily curries we make for roti/chapathi is the same – the simple and humble onion-tomato with regular Indian spices like coriander powder, chilli powder and garam masala. Even though the vegetables in these curries are different each day, sometimes we get bored of these curries as they still taste almost same! Some days I experiment by tweaking the ingredients to give a different flavour. Today’s recipe is about one such experiment which has now become a family favorite.

Potato tomato curry or Aloo Tamatar is an easy curry that we all make often to serve with roti or poori.  Instead of using the regular Indian spices, I used curry powder and pepper powder which added a different taste to the curry. The addition of mint gives a freshness and nice flavor to the curry. Coconut milk powder is optional, but it gives a slight sweetness and balances the flavors. This is a one pot dish that takes less than 30 minutes to cook. This curry goes well with roti, poori, jeera rice (cumin rice) or pulao.

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Potato Mint Tomato Curry

Course Main Course

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Ingredients

• 1 tablespoon oil
• 1 teaspoon cumin seeds (jeera)
• ¼ teaspoon fennel seeds (sombu)
• ¼ teaspoon asafoetida (hing)
• 2 teaspoon ginger garlic paste
• 1 medium onion finely chopped
• 3 medium tomato chopped
• 3 green chillies slit
• 20 mint leaves finely chopped
• ¼ teaspoon turmeric powder
• 2 large potato chopped into large cubes
• 1 ½ teaspoon curry powder
• ¼ teaspoon black pepper
• 1 tablespoon coconut milk powder optional
• Salt to taste

Instructions

• Heat a pressure cooker and add oil. When oil is hot, add cumin seeds, fennel seeds, asafoetida and let it sizzle.
• Add the ginger-garlic paste and fry for a minute. Then add onion and fry till the onions turn golden brown.
• Add the tomato, green chillies, mint leaves, turmeric powder and cook till the tomatoes are soft and mushy.
• Now add the potatoes, curry powder, black pepper, salt , 1 1/2 cup water and combine. Cover and pressure cook for 2 whistles.
• Add the coconut milk powder and cook for another 1-2 minutes. Remove from heat and add the coriander leaves.

Notes

• Curry powder gives a unique flavor to the curry. If you do not have curry powder, substitute with 1 teaspoon coriander powder and 1/2 teaspoon garam masala.
• Coconut milk powder enhances the flavour of the overall curry, but if you don’t have coconut milk or powder you can skip it.
• Reduce the amount of spices and chillies for a milder curry.
• You can also make the curry in a kadai or pan. Add boiled potatoes to the onion-tomato mixture and water as required.
• If you want thick curry or if curry is watery, mash some of the potatoes and cook for few more minutes.

The post Potato Mint Tomato Curry | Aloo Pudina Curry appeared first on Spill the Spices.

How many of you knew that butter fruit that we get in India is actually avocado? Well, if you had asked me couple of years back I would have no idea. One of the good perks of food blogging is we get to learn so much more about food like new ingredients, recipes and cuisines.

The other day while watching a Malayalam movie, there was a scene where the hero was relishing a tall glass of butter fruit milkshake. It brought back a wave of childhood memories. I love avocado – be it in a sandwich or as a dip. I always have avocado in stock when in season, but I don’t know why I haven’t made this milkshake before. The recipe is super simple – just blend avocado with some milk and sugar. You can add nuts like almonds or walnuts, make it more healthier by substituting sugar with honey or other natural sweeteners or even banana, throw in some chia seeds or flax seeds – the list is endless. I followed the way it is made in the juice shops in India – only skipped the ice.

Avocado itself is so creamy, so you don’t need to add any ice cream. The milkshake tastes almost like a vanilla milkshake. So if you can get hand on avocado or butter fruit, try this delicious and healthy milkshake.

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Avocado (Butter Fruit) Milkshake

Indian style creamy milkshake with avocado/butter fruit

Course Drinks

Cuisine Indian

Keyword Avocado, Milkshake

Prep Time 5 minutes minutes

Servings 2

Ingredients

• 1 large avocado
• 2 ¼ cup cold milk
• Sugar as required

Instructions

• Blend the avocado, milk and sugar until smooth. If the milkshake is too thick, add more milk and blend again.
• Pour milkshake into glass and serve immediately.

Notes

• If milkshake is thick, add more milk and blend again.
• Substitute sugar with honey or natural sweeteners.
• You can use almond milk instead for a diary-free version.

The post Avocado Milkshake | Butter Fruit Milkshake appeared first on Spill the Spices.

I’m starting the first post of the new year with a sweet and healthy dish. Millets are becoming very popular now. As you know millets are packed with goodness and is a good substitute for rice. Pongal festival is coming up and sakkarai pongal is an inevitable sweet made during this festival. This healthy version of pongal is made with varagu arisi or kodo millet instead of rice. The taste is quite similar to rice version of the pongal. So for this Pongal festival, try this healthy version of pongal with millet.

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Varagu Arisi Sakkarai Pongal | Kodo Millet Sweet Pongal

Indian dessert with kodo millet, lentils, jaggery and milk

Course Dessert

Cuisine Indian

Keyword Kodo Millet, Millets, Pongal Recipes

Servings 2

Ingredients

• ½ cup varagu arisi / kodo millet
• 3 tbsp yellow moong dal / paasiparuppu
• 1 cup jaggery grated
• ⅓ cup milk
• ½ tsp cardamom powder
• 3 tbsp ghee
• 5-6 cashewnuts
• 7-8 raisins

Instructions

• In a small pan, add 1 tsp ghee and fry the cashew nuts and raisins.
• Dry roast the dal until nice aroma comes. The dal should not change colour.
• Wash the dal and the millet together. Add 2 cups of water and pressure cook for 3 whistles. Once cool, mash and keep aside.
• In a sauce pan, add the jaggery and 1/4 cup water. Once the jaggery has melted, strain the jaggery.
• To the jaggery syrup, add the cooked millet, milk, cardamom powder, ghee and mix well. Cook for couple of minutes. Add the cashewnuts and raisins.

Notes

• Adjust the amount of jaggery as per your sweetness.

The post Varagu Arisi Sakkarai Pongal | Kodo Millet Sweet Pongal appeared first on Spill the Spices.

2017 is coming to end and I can’t believe how fast this year has gone by. I’m looking forward to my Christmas and New Year break, and I guess most of you must be looking for the holidays and spending time with family. I wish all my readers and friends a Merry Christmas and a Happy New Year. May this new year bring you all happiness, prosperity and good health. This is my last post for the year, see you next year with new recipes.

I have tried quiet a few fruit cake recipes, but this cake one of the best fruit cakes I ever tasted. It’s dark, moist and rich with a slight hint of chocolate and spice. This chocolate fruit cake recipe is adapted from Nigella Lawson. Usually for fruit cakes, we soak the dry fruits in rum or brandy for couple of weeks, but in this cake we boil the fruits and let it is sit for sometime to develop the flavors and plump the fruits. You can use any dry fruits, but I would recommend not to skip the prunes as it makes the cake rich and moist. For a non-alcoholic version, use orange juice or coffee extract. It’s a simple and easy recipe that requires just one bowl. It does take few hours to prep, bake and rest but I promise you it’s worth the wait.

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Chocolate Fruit Cake

Course Dessert

Keyword Cake

Prep Time 45 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 45 minutes minutes

Ingredients

• 3 cups pitted prunes chopped
• 1¾ cups raisins
• 1 cup currants
• 175 g unsalted butter
• 1 cup dark brown sugar
• ⅔ cup honey
• ½ cup Tia Maria or other coffee liqueur
• Zest and juice of 2 oranges
• 1 tsp mixed spice
• ¼ cup unsweetened cocoa
• 3 large eggs lightly beaten
• 1 cup all-purpose flour
• ¾ cup almond meal
• ½ teaspoon baking powder
• ½ teaspoon baking soda

Instructions

• Preheat the oven 150°C/300°F. Line the sides and bottom of a 8-inch round spring form cake tin with a double layer of baking parchment. The paper should come up higher than the sides of the tin.
• In a large saucepan, add the prunes, raisins, currants, butter, sugar, honey, Tia Maria, orange juice and zests, mixed spice and bring to the boil gently, stirring as the butter melts. Simmer for 10 minutes and leave to stand for 30 minutes.
• Add the beaten eggs, all-purpose flour, almond meal, baking powder and baking soda and stir with a spatula to combine.
• Pour the cake mixture into the prepared cake tin. Place in the oven and bake for 1¾–2 hours till the top of the cake is firm but will have a shiny and sticky look. If you insert a cake tester into the centre of the cake it will still be a little gooey in the middle.
• 5.Put the cake on a cooling rack. Once it’s cool, remove from the tin.

Notes

• For a non-alcoholic version, use orange juice or coffee extract.
• Mixed spice is a blend of coriander, ginger, nutmeg, cinnamon and cloves.

The post Chocolate Fruit Cake appeared first on Spill the Spices.

For this month’s Bread Bakers, Kalyani of Sizzling Taste Buds suggested to bake our favorite holiday breads made with whole grains as the theme. I chose to make these chocolate and cinnamon rolls made with whole wheat from Amy’s Healthy Baking.

The recipe sounded easy with only one rise after the rolls are shaped and very healthy with whole wheat, coconut sugar and just 1 tablespoon of butter. I ran short of whole wheat, so added half cup all-purpose flour instead. I also increased the amount of butter and sugar, and added melted chocolate in the filling to make the rolls more decadent. The rolls turned out light and the chocolate filling was so delicious –  you don’t need any glaze or icing. The rolls are great as a snack or with a cup of coffee.

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Eggless Whole Wheat Chocolate Cinnamon Rolls

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Ingredients

For the dough

• ¾ cup warm milk
• 2 tbsp / 28g unsalted butter melted
• 2 tbsp brown sugar
• ½ tsp salt
• 2 ¼ tsp instant yeast
• 2 cups whole wheat flour
• ½ cup all-purpose flour

For the filling

• 50 grams cup butter
• 3 ½ tbsp brown sugar
• 3 tbsp unsweetened cocoa powder
• 2 ½ tsp ground cinnamon
• 100 grams chocolate

Instructions

• Lightly coat a 8″ or 9” springform pan with nonstick cooking spray. Set aside.
• Add the wheat flour, all-purpose flour, yeast, sugar, salt to the food processor bowl and combine. Add the warm milk, butter and combine till it forms a dough.
• Transfer the dough to a well-floured surface and knead for 5 minutes or until the dough springs back when you gently press your finger into it.
• Cover the dough with cling warp and let it rest in a warm place for 30 minutes.
• To make the filling, melt the butter and chocolate in a microwave safe bowl. Once cool, add the brown sugar, cocoa powder, cinnamon and combine.
• On a well-floured surface, roll the dough into a 16×10” rectangle. Spread the chocolate-cinnamon mixture, leaving a 1” border on the two longer sides.
• Carefully roll up the dough into a log, starting at one long edge and rolling towards the other one. Pinch the free end onto the roll to seal.
• Slice into 12 pieces using a sharp knife. Place the rolls in the springform pan, and cover with a cling wrap. Keep in a warm place for 30-45 minutes or until doubled in size.
• Preheat the oven to 180 C | 350 F. Bake for 17-20 minutes or until the filling is bubbling and the sides feel firm. Cool in the pan for at least 10 minutes.

Notes

• If you are using dry yeast,  proof the yeast in warm milk and sugar before adding to flour.
• If the dough won’t stick together, gently brush the second longer edge with water before pinching to seal.

Check out other ‘Wholegrain Holiday Breads’ that our Bread Bakers baked this month:

• 100% Whole Wheat Bread from Cook’s Hideout
• Eggless Whole Wheat Chocolate Cinnamon Rolls from Spill the Spices
• Gingerbread and Oatmeal Bread from Mayuri’s Jikoni
• Kamut Cloverleaf Rolls from Cindy’s Recipes and Writings
• Key-Shaped Challah with Finger Millet from Sara’s Tasty Buds
• Khameeri Puri from Sneha’s Recipe
• Oats Whole Wheat Bread from The Mad Scientist’s Kitchen
• Santa Lucia Buns from Karen’s Kitchen Stories
• Slovak Pasca from Ambrosia
• Spelt Banana Bread from Food Lust People Love
• Swedish Limpa from Palatable Pastime
• Whole Wheat Grissini from A Day in the Life on the Farm
• Whole Wheat Stollen from All That’s Left Are The Crumbs
• Wholewheat Garlic Flavoured Monkey Bread from Sizzling Tastebuds

The post Eggless Whole Wheat Chocolate Cinnamon Rolls appeared first on Spill the Spices.

Today’s I’m sharing a crunchy and delicious biscotti recipe studded with sweet cranberries and salty pistachios with a slight hint of orange flavor. This is a very easy recipe from Donna Hay, which you can make during the holiday season and perfect as Christmas gift for your friends and family.

I think the recipe yielded about 40 or 50 biscotti but I lost count as we started munching on these delicious biscotti’s while slicing them up and few more soon after the final bake! Trust me, these biscotti’s are very addictive and you will keep eating one after the other. A simple recipe with a very ingredients and quite healthy too.

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Cranberry Pistachio Orange Biscotti

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 50

Ingredients

• 3 eggs
• 2 tsp vanilla extract
• Zest of 1 orange
• ¾ cup caster sugar
• 2 cups all-purpose flour
• 1½ tsp baking powder
• 1 cup sweetened dried cranberries
• 1 cup salted pistachios

Instructions

• Preheat oven to 160°C.
• In a large mixing bowl, add the eggs and beat them lightly. Add the orange zest, vanilla extract, sugar and combine well.
• Sift the flour and baking powder. Add to the egg mixture along with cranberry and pistachio. Mix until it forms a dough.
• Place the dough on a floured surface. The dough will be slightly sticky. Sprinkle little flour and knead the dough until smooth.
• Divide the dough into two and form logs. Place the logs in a baking tray lined with baking paper. Slightly flatten the logs.
• Bake for 30-35 minutes or until firm. Allow to cool completely. Once cool, cut into thin slices using a serrated knife.
• Place the slices on the baking tray. Place in the oven and bake at 180°C for 8-10 minutes or until crisp.

The post Cranberry Pistachio Orange Biscotti appeared first on Spill the Spices.

For this month’s bread bakers challenge, Kelly Lawson from Passion Kneaded suggested baking a sweet or savory pull apart bread, monkey bread or bubble bread as the theme. If you love baking bread and want to join this wonderful bread baking group, scroll to the end of the post for further details.

I choose the dough recipe from the King Arthur Flour website and for the filling I added basil pesto and a mix of Parmesan, cheddar and mozzarella cheese. This bread recipe is a keeper. It was soft and very tasty bread. You can adapt this bread recipe and use any filling of your choice. Let’s see how make his cheesy pesto pull apart bread.

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Cheesy Pesto Pull Apart Bread

Course Breakfast

Cuisine American

Keyword Bread

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Resting Time 3 hours hours

Total Time 3 hours hours 40 minutes minutes

Servings 4

Ingredients

For the dough

• ½ cup milk
• 2 tbsp butter
• 1 ½ tbsp sugar
• 1 tsp salt
• 1 large egg
• 1 tsp instant yeast or active dry yeast
• 2 cups All-Purpose Flour

For the filling

• ⅓ cup pesto
• 1 ½ cup grated cheese

Instructions

• Combine the milk, butter, sugar, and salt in a microwave-safe bowl or in a saucepan. Heat and stir until the butter melts. Let the mixture cool to lukewarm.
• Transfer the milk mixture to a large mixing bowl and add egg, yeast, flour and mix to form a shaggy dough. Knead the dough until it’s smooth.
• Place the dough in a greased container and cover. Let it rise for about 90 minutes, until it’s puffy though not necessarily doubled in bulk.
• Roll the dough into a rectangle about 1/4 inch thick. Spread the pesto and sprinkle the cheese. Cut into  long strips and stack the strips.
• Cut the strip into 5 and stack in a greased loaf pan. Allow to rise for another 90 minutes or till the dough starts filling the pan.
• Bake at 190 C | 350 F for 25-30 minutes until top is golden.

• Apple Pecan Streusel Pull Apart Bread from Hostess at Heart
• Bananas Foster Monkey Bread from Food Lust People Love
• Caramel Nut Rolls from House of Nash Eats
• Cheese Stuffed Garlic Pull Apart Bread from Mayuri’s Jikoni
• Cheesy Pesto Pull Apart Bread from Spill the Spices
• Christmas Tree Bread from Sara’s Tasty Buds
• Chrysanthemum Bread from Ambrosia
• Cinnamon Sugar Pull Apart Bread from Cook’s Hideout
• Coffee Pull-Apart Bread from Passion Kneaded
• Coriander Garlic Pull Apart Bread from The Mad Scientist’s Kitchen
• Cranberry Chutney Pull Apart Bread from Spiceroots
• Garlic Pull Apart Bread from Palatable Pastime
• (High Altitude) Cranberry Orange Cardamom Pull-Apart Bread from The Wimpy Vegetarian
• Jalapeño & Cheese Pull Apart Bread from I camp in my kitchen
• Laadi Pav or Pull Apart Rolls from Sneha’s Recipe
• Monkey Bread from Sonlicious
• Overnight Monkey Bread Pudding from A Day in the Life on the Farm
• Paneer Pesto Pull Apart Rolls from Veena’s Vegnation
• Pull-Apart Dill Bread from Karen’s Kitchen Stories
• Pumpkin, Garlic, and Sage Pull Apart Bread from Baking Sense
• Pumpkin Spice Latte Pull-Apart Bread from All That’s Left Are The Crumbs
• Stuffed Sweet Potato Pull Apart Rolls from The Schizo Chef

The post Cheesy Pesto Pull Apart Bread appeared first on Spill the Spices.

Banoffee pie is an easy British dessert made with digestive biscuits, dulce de leche, bananas and whipping cream. It can be made in a pie tin, but I made them by layering in glass cups for easy serving and portion control. This no bake pie can be made ahead and apt for potlucks and parties.

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Banoffee Pie

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 19 minutes minutes

Total Time 29 minutes minutes

Servings 4

Ingredients

• 6 digestive biscuits
• 1 tbsp butter melted
• ½ cup dulce de leche
• 2 banana sliced
• 1 cup whipped cream
• 2 tbsp powdered sugar

Instructions

• Crush the biscuits to a fine powder and add the butter. Mix well. Spoon the biscuit crumb equally into the 4 cups. Chill for 10 minutes.
• Top with 2 tbsp dulce de leche and layer with bananas. Keep refrigerated.
• Whisk the whipping cream with sugar until stiff peak forms.
• Spoon the whipped cream equally into the 4 cups. Sprinkle grated chocolate on top. Refrigerate until ready to serve.

The post Banoffee Pie appeared first on Spill the Spices.