Rice and Coconut

Today I'm a guest post at nava-k  ,  This is my second guest post on her blog, I know She like Asian food recipes, so  I made sweet potato banana crumble, the dish inspired from Indonesian dish sweet potato banana compote, I use the same ingredients and changed the cooking technique from simmer to bake to make a crumble dessert. So please check out for the recipe over her blog  Sweet potato banana crumble Before bake After bake Have a great time  on your vacation Nava and thanks for a friendship, I hope I can meet you in person somedays.

Sprinkles chopped peppermint bark chocolate on top of the browny and for more minty taste I recomended use peppermint extract. Ingredients : - 1 1/4 all purpose flour - 1 cup sugar - 3/4 cup cocoa baking - 1/2 teaspoon salt - 1 teaspoon baking powder - 2/3 cup vegetable oil - 4 eggs - 1 tablespoon vanilla extract - 1 1/2 cup chopped peppermint bark Preheat oven to 350 F, Lightly spray  9 x13 baking dish with cooking spray In a mixing bowl,combine the flour,sugar,cocoa, baking powder and salt In another bowl, combine the oil,eggs and vanilla, Add the wet ingredients to dry ingredients ( flour mixture ) mix until combine, do NOT over mix Spread into prepared baking dish sprinkles chopped peppermint bark on top. Bake for 25 minutes or until a toothpick inserted in the center are clean.

For the pasta sauce I cook garlic and onion first until fragrant to get garlicky flavor and blender with pumpkin puree and heavy cream, then simmer on the stove with the rest of ingredients,  I use nature promise pasta or you can use any brand pasta you like. Ingredients : - 1 package nature promise pasta /13,25 - 1 onion/ chop - 5 cloves garlic - 2 Tablespoon olive oil - 1 can pumpkin puree - 3/4 cup heavy cream - 1/2 / 4 oz cream cheese - 1/2 lemon juice - 1 teaspoon lemon zest - 1 1/2 Tablespoon Italian seasoning - 1 teaspoon dry basil - 1 teaspoon dry oregano - salt and pepper to taste - parmesan cheese/topping Directions : Heat olive oil, fry chop onion and garlic until fragrant and transfer into blender,mix with pumpkin puree and heavy cream , puree until combine. Transfer into medium soup pan,seasoning with dry ingredients, simmer  in low heat and add cream cheese stir until cream cheese are dissolved/combine, cover up and simmer unti

The maple syrup in the pie crust and filling it's very tasty and well blended together in this no bake pumpkin cheesecake, I also add allspice for more taste, It turn out well and I will make it again soon ! Ingredients : Crust : - I pack ( 8 graham crackers ) - 4 tablespoon melted butter - 2 tablespoon maple syrup filling : - 1 can /15 oz Libby's pumpkin puree - 1 8 oz Philadelphia cream cheese/ room temperature - 1 teaspoon allspice's - 1/2 cup condensed milk - 3 Tbsp maple syrup - 3,4 ounce  jell-o vanilla instant pudding and pie filling mix. Directions : - Place the graham crackers in the bowl of food processor,add melted butter and maple syrup and pulse the crackers into fine crumbs - Spoon the crumbs into round 9 inch baking pan or baking dish, press the crumbs until stick together, put in the freezer for about 5 minutes or so. - In the bowl of stand mixer with the paddle attachment, beat cream cheese until light and creamy, Add p

I like the combination of pears,goat cheese and spices walnuts  in the salads or sandwiches, I made  combination of these ingredients into quesadilla, the spreadable goat cheese, fresh pears and spices walnuts slightly grilled in flour tortilla, It taste so perfect.  Need only four ingredients and ready in less than ten minutes. Ingredients : - 4 sheets flour tortilla - 1 pears/ dice - 1 cup goat cheese - 1 cup  spices walnuts - oil spray Direction Mix dice pears and spices walnuts, heat non stick skillet in medium heat temperature, spray with oil grill a flour tortilla, add  2 Tbsp goat cheese, layered with mixed pears and spices walnut and add more goat cheese on top,  cover with another sheet flour tortilla, flip it and cook for a minutes until looks slightly brown and ready ti serve.