Archive for dessert

Mango lassi

pic of mango lassi in 2 glasses

pic of mango lassi in 2 glasses

Mango lassi, Chef Ann style, made with fresh Haden mangoes. Ripe banana, non-dairy coconut creamer, plain yogurt, and delicious vanilla bean Häagen-Dazs ice cream. Garnished with crushed honey roasted almonds and a small sprig of Mint leaves.


2 large mangoes (Haden) or any fresh mango variety available

1 medium very ripe banana

1/3 cup of Plain (low-fat) chilled yogurt

2 scoops of vanilla bean ice cream (Häagen-Dazs)

1 cup of coconut creamer (non-dairy) is optional

1 cup of crushed ice


Honey roasted slivered almonds (crushed)

2 small mint leaves per glass

Directionspic of mango and banana

  1. Wash and rinse mangoes in cold water, pat dry before you peel, slice and add to the blender
  1. Add mangoes and banana in blender and puree for 2 minutes
  2. Now add remaining ingredients and blend for 2 minutes or until the consistency is frothy.
  3. You may add additional crushed ice if you wish
  4. Pour into tall or short glasses
  5. Garnish with crushed almonds and fresh mint

There, you have it fresh Mango lassi Chef Ann style
Buon Appetito my friends!

Total time: 8-10 minutes
Servings: 2-4 depending on size of glass

pic of mango, banana and cream Chef Ann Tips for Mango lassi

Mangoes, there are so many varieties to choose from, so help yourself to your favorite. My fav just happens to be the Haden mango for this lassi recipe.

If you choose a smaller variety such as the Alphonso mango, you may need to use three or four mangoes for this recipe.

Your choice

Some of you may not like coconut, please fill free to go with your choice of milk. Remember this is a ‘Chef Ann style’ lassi. I do recommend almond milk as a nice option for this mango lassi.

You can also use any brand of vanilla bean ice-cream you like.

Crushed ice or ice cubes

Another tip to consider, omit crushed ice in the blender. Add ice cubes to your glass then pour your mango ingredients over the ice. Mango lassi over ice, how nice is that!

Lactose intolerant?

Those of you that are lactose intolerant, not to worry just skip the ice cream and the yogurt. Don’t forget, the coconut creamer for this recipe is (non-dairy).

Here are several great (milk) alternatives to choose from; Almond, Cashew, Coconut, Hemp, Rice, and Rose milk.

Less sugar

This fresh mango lassi is presented to you with far less sugar than the traditional mango lassi found in Punjab province. For those who prefer to do as little sugar as possible, but still want to live on the edge a bit, here you have it!

Enjoy this great beverage any time of day!

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Oh, by the way, don’t forget to ‘Like’ or leave me a ‘Comment’ at the bottom of this page.


lassi – wiki


Bundt Cakes, Persimmon Sweet Potato

pic of bundt cake
pic of bundt cakes

Persimmon Sweet Potato Bundt Cake

Persimmon Sweet potato Bundt Cakes, made with juicy Hachiya persimmons, delicate sweet potatoes and two distinct spices. Topping off these mini marvels, with a drizzle of whipped cream cheese glaze, infused with a hint of cinnamon whisky and sprinkled with honey roasted slivered almonds.


1/2 cup of sugar (white granulated)
1/2 cup of brown sugar
3 large eggs (room temperature)
1 1/2 sticks of Butter (unsalted ) at room temperature
1 cup of ripe persimmon pulp (soft Hachiya) 4 to 6
1 cup of mashed sweet potatoes (2 medium small sweet potatoes baked)
1 Tbsp. of pure vanilla extract (not imitation)
1 tsp. of fresh Lemon juice
2 1/2 cups of All-purpose flour (sifted)
1/2 tsp. of salt
1 Tbsp. baking Powder
1 tsp. cinnamon
1/4 tsp. of ground nutmeg
1/4 cup of coconut creamer
8 to 10 mini bundt pans 8 oz. (non-stick)

pic of persimmons for bundt cakes

Hachiya Persimmons

  1. Preheat oven at 350 degrees
  2. Lightly wash and rinse persimmons and sweet potatoes in cold water; dry with paper towel
  3. Bake sweet potatoes until they are nice and tender; 40 to 45 minutes (soft to the touch) allow them to cool before removing skin
  4. Remove tough flower-like tops of each persimmon and scoop out the pulp and place in a bowl; measure 1 1/2 cups and set aside
  5. Mash sweet potatoes for 1 cup; set aside until ready to use
  6. Crack each egg and place in separate small bowls; this will prevent any bad eggs or cracked shells sabotaging the recipe
  7. Have on hand 8-10 mini bundt pans (8 oz. non-stick)
  8. Grease and flour bundt pans (optional)
Preparation before cooking
  • In a medium bowl add all of your dry ingredients, sifted flour, salt, baking powder, cinnamon and nutmeg. Whisk or mix well with a fork for one minute and set aside.
  • In a large mixing bowl, add sugar and butter; beat at low-speed with electric mixer until texture is nice and creamy
  • Add one egg at a time and continue to mix until each egg is blended
  • Now add small portions of persimmon pulp and mashed sweet potatoes. Mix at medium speed; scraping the sides of the bowl
  • Gradually combine dry ingredients with a large wooden spoon; add small amounts and alternate with your liquids; dry ingredients and then wet ingredients (coconut cream, lemon juice  vanilla extract)
  • Continue to mix until batter is smooth and slightly thick; (2 minutes)or 300 strokes with wooden spoon
  • There should be no dry spots in the batter
  • Do not over-mix or your bundt cakes will be tough in texture
  • Scrape with a spatula or use a large wooden spoon to transfer batter into bundt pans
  • Gently tap each bundt pan on counter top, before placing in oven; this will eliminate air bubbles
  • Place bundt pans on middle rack of oven to bake
Preparation while cooking
  1. Do not open the oven while cakes are baking
  2. Now is a good time to prepare the glaze
  • Bake bundt cakes for 45-55 minutes or until golden brown
  • Prick the center of the cakes with a tooth pick; it should come out clean; if not your cakes will need more time in the oven
  • Be careful not to over cook
  • Remove cakes from oven and allow them to cool down for 10 minutes
  • Remove cakes from bundt pans and place them on a wire rack or a long sheet of parchment paper
  • Drizzle with glaze when cakes are totally cool
Preparation for Glaze
  • 1 1/2 cups of confectioners sugar (sifted)
  • 1/2 tsp. of cinnamon whisky (optional)
  • 3 Tbsp. of whipped cream Cheese
  • 1/4 tsp. of vanilla extract
  • 1/4 cup of almond creamer
  • 1/4 cup of whipped cream (optional)
  • pinch of fresh lemon juice
  • With electric mixer, beat cream cheese until fluffy about 2 minutes
  • Now add sugar and cinnamon whisky, beat for another 2 minutes
  • Add remaining ingredients, and beat at low-speed until consistency is creamy enough to pour or drizzle over your Persimmon Sweet Potato Bundt Cakes

Preparation time: 40 minutes
Cooking time: 45-55 minutes
Total time:
1 hour and 40 minutes
Servings: 8-10

Chef Ann Tips for Bundt Cakes

  • There are many varieties to choose from when it comes to persimmons.
    Most supermarkets have them in abundance now. The Hachiya
    Persimmons were my choice for this recipe, due in part to their size
    they yield more pulp than the Fuyu persimmon, which is smaller.
  • It is important to use very ripe fruit for this recipe. Try to pick the
    soft heavy ones when you go to buy. Just in case, you come across firm
    Hachiya, not to worry.
  • Allow persimmons to set out for a few days near
    apples or bananas, this will help them to ripen quickly. After you wash,
    rinse and dry them, take a paring knife and remove the flower-like tops.
    This process will make it easy to scoop out the pulp.
  • Sweet Potato vs. yam, an interesting thing happened when I was creating this recipe; my blog will give you all the details. However, I will tell you this much, don’t worry if you end up with yams! Your results will taste the same, delicious Persimmon Sweet Potato Bundt Cakes;
    don’t worry be happy 🙂
  • Let’s talk eggs for a moment; before adding eggs to a recipe, it is a good idea to crack each egg and put in a separate bowl. On occasion, it is possible to come across an egg that has blood in it.
    In addition, the chance of cracked eggshells falling in the mix is another issue of concern.
  • To grease or not to grease and flour your bundt pans; if using non-stick
    pans there should not be a need for it. However, if you have had problems in the past and feel more comfortable with greasing and flouring your pans go for it! It certainly can’t hurt anything.
  • Once you have poured your batter into the pans be sure to smooth over the tops with a spatula, this process will help the cakes cook evenly; tap each pan gently on counter top and this will keep air bubbles out of the cakes.
  • Moving on to the subject of my glaze for these cute little mini
    bundt cakes, have some fun and head over to Bev-Mo for the Cinnamon
    Whisky. It adds a nice hint of flavor. This idea is optional of course.
  • Some may not be able to find Coconut milk (creamer) no problem go with
    Almond. Whatever you do, just enjoy this experience and let me know
    what you think!
  • My last tip for you is crucial for the outcome of these charming mini bundt cakes; don’t ever open the oven while cakes are baking. The problem that occurs with the oven being open is that it allows cool air to come in and change the temperature. This will cause cakes to collapse, sink in the middle and perhaps crack. This makes for a disaster.
  • Persimmons and Sweet Potatoes, who would have thought? All I can tell you, is get ready for a sweet treat!
    You will find the texture and taste simply amazing. Buon Appetito

Persimmon – | 7 Most Common Baking Mistakes


Tootie Fruitti Louie Tropical Smoothie

picture of tropical smoothie


This tropical smoothie is a delightfully creamy mouth-watering beverage. I give you nutritious bananas along with the balance of mango and fresh luscious raspberries. This refreshing treat will leave your tummy feeling good and may even put some pep in your step! Get busy with your blender and share this with a friend. You know it doesn’t get any better than this!


  • 3 bananas peeled
  • 1 mango peeled and sliced
  • ¾ cups of raspberries
  • 6 ounces of plain or vanilla yogurt
  • 1 cup of almond coconut milk (vanilla)


Wash and rinse fruit before consuming. Combine all of your ingredients in a blender and puree until you have a smooth consistency.

♦ Chef Ann’s Notes:

You may use frozen yogurt, frozen fruit, sherbet or crushed ice if you like. Garnish your tropical smoothie with fresh raspberries or any fruit of your choice.

Preparation time: 6 minutes Total time: 6 minutes Servings:2

♥ Chef Ann’s ‘tropical smoothie’ tip:

Sometimes I use three scoops of vanilla bean ice cream in place of the yogurt. This takes it to a whole new level!

Oh and by the way, don’t forget to drop me a comment to let me know what you think.

picture for tropical smoothie 2

Helpful information:

Frozen fruit will make for a thicker smoothie. I find it extremely helpful to taste your fruit before adding it to the blender, because some fruit such as berries and mango’s can be very tart.

If you are not a person who desires a bitter or sour beverage, then you may want to add a splash of vanilla or another type of sweetener when you put your fruit into the blender.

Source: Chef Ann and Wikipedia | smoothie

Now you can just sit back and enjoy this delicious Tottie Fruitti Louie Tropical Smoothie and imagine being on an island of your dreams.


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Sweet Potato MuffCake – Basic Recipe

picture of muffcake main


This is a toss-up between a muffin and a cupcake, so I decided to give it the name ‘MuffCake’. A perfect dessert or snack.


  • 1 cup of sweet potatoes (3 medium)
  • ½ cup butter (sweet)
  • 2 tablespoons vegetable oil
  • 1 ½ tablespoon vanilla extract
  • 2 large eggs
  • ¼ teaspoon lemon juice
  • ½ cup brown sugar
  • ½ cup sugar
  • 2 ½ cups shifted flour
  • ½ teaspoon salt
  • 2 ¼ teaspoon baking powder
  • ⅓ cup of milk
picture of muffcake 2


Preheat oven at 375°

Preparation before cooking muffcakes

Scrub and wash potatoes in cold running water. Dry with paper towel and place in a baking pan or on a baking sheet and put in oven.

  • Bake for 25 minutes without covering.
  • Make sure potatoes are puffy to the touch before removing from the oven.
  • Allow them to cool down for about 10 minutes before removing and discarding skin.
Continue preparation before cooking
  • In a mixing bowl add potatoes and mash with a fork until potatoes have no lumps.
  • Now add melted butter, oil, vanilla, lemon juice, eggs and sugar.
  • Mix at medium high-speed for about 3 minutes making sure that the mixture is smooth.
  • In a large bowl add shifted flour, salt and baking powder. Mix with a fork for 2 minutes.
  • Combine all ingredients into your mixing bowl and mix at medium high-speed for 2 minutes.
  • Batter will be pretty thick, add milk and continue to mix for about 1 minute on medium high-speed. The batter should be well blended, slightly thick and smooth.
  • Now you are ready to begin filling your non stick muffin pans.
  • Pour batter evenly not to the top of each muffin cup

creative picture of muffcake

  • Place in oven on middle rack.
  • Cook for 30 minutes.
  • Muffcakes are done when you can prick the center with a tooth pick and it comes out clear!
  • Remove from oven and wait 1 minute before removing from pan.

Preparation time: 22 minutes
Cooking time: 55 minutes
Total time: 1 hours 17 minutes
Yield: 2 dozen

♥ Chef Ann’s ‘MuffCake’ Note:
  • If you do not have a mixer, you can do this by hand. It will take an extra 15 minutes. You will need to stir ingredients very well until it is mixed thoroughly.
  • Make sure that you test the center of the muffcakes before removing them from the oven.
  • As stated earlier a tooth pick is the best gauge for testing.
Helpful information

Source: The benefits of the sweet potato | Chef Ann’s blog

image of ann's tips

Toss it up to make it “Simply Delicious”

NOTE: This is the basic recipe, I plan to offer the “Simply Delicious” version as a bonus for those who do the following:


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