Hibiscus Tea Latte

!Hello welcome to my new post today I’m gonna show you how to make a hibiscus tea latte!

To start get a cup any cup

And now but a hibiscus tea bag in it

Add 2 teaspoons of sugar (optional)

Put water that’s at 176 degrees (So it doesn’t burn your mouth)

Now put any milk (I prefer soy milk)

Now add froth by shaking milk in a bottle or shaker (optional)

There you go!!!!!

Cool Orange Cake


for 8 servings

  • ¼ cup (50 g) cream cheese, room temperature
  • ½ cup (100 g) sugar, plus 1 tablespoon, divided
  • 2 large eggs
  • 1 orange, washed
  • 1 tablespoon lemon juice
  • 1 cup (150 g) pancake mix
  • ¼ cup (50 g) butter, melted, plus more for greasing pan


  1. In a large bowl, combine the cream cheese and 100 g (½ cup) of the sugar. Add the eggs and whisk until combined.
  2. Zest one half of the orange over the batter. Add the lemon juice and whisk to combine.
  3. Add the pancake mix and melted butter, and whisk until the batter is smooth.
  4. Brush the bowl of the rice cooker with melted butter.
  5. Sprinkle the remaining tablespoon of sugar on the inside of the bowl so that it is well coated.
  6. Slice the orange into 7 thin slices and lay on the inside of the bowl.
  7. Pour the batter over the oranges, and cook for 40 minutes.
  8. Remove the bowl of the rice cooker and place a plate over the top. Carefully flip the bowl upside-down so that the cake slides onto on the plate with the orange slices on top.
  9. Enjoy!

How To make Injera Teff


• 1/4 cup teff flour
• 3/4 cup all-purpose flour
• 1 cup water
• a pinch of salt
• peanut or vegetable oil

• a mixing bowl
• a nonstick pan or cast-iron skillet

If you have teff grain instead of flour, first grind it in a clean coffee grinder, or with a mortar and pestle.



1. Put the teff flour in the bottom of a mixing bowl, and sift in the all-purpose flour.

2. Slowly add the water, stirring to avoid lumps.

3. Put the batter aside for a day or more (up to three days) to allow it to ferment. In this time, your injera batter will start to bubble and acquire the slight tanginess for which it’s known. Note: If you find that your injera batter does not ferment on its own, try adding a teaspoon of yeast.

4. Stir in the salt.

5. Heat a nonstick pan or lightly oiled cast-iron skillet until a water drop
dances on the surface. Make sure the surface of the pan is smooth: Otherwise, your injera might fall apart when you try to remove it.

6. Coat the pan with a thin layer of batter. Injera should be thicker than a crêpe, but not as thick as a traditional pancake. It will rise slightly when it heats.

cooking injera

7. Cook until holes appear on the surface of the bread. Once the surface is dry, remove the bread from the pan and let it cool.


THIS DISH IS FROM Image result for ethiopiaETHIOPIA

How to Make Tsebhi


  • 3medium red onions
  • 12cup spiced butter(also know as tesmi or kbe)                                                                      
  • 14cup chili paste (also known as d’lk, a hot chili mixed with water, oil, and spices)
  • 1cup canned crushed tomatoes
  • 2lbs beef (preferably a beef brisket or any cut of your favorite beef)
  • water
  • Also, Garlic is optional



  1. Chop onions into small fine pieces.
  2. Heat a shallow deep pan, about 3 to 4 inches deep.
  3. Add half of the spiced butter.
  4. Once butter is melted add the chopped onions and cook it until the onion is caramelized.
  5. Be sure not to burn the onions, keep stirring!
  6. Add the chili paste to the cooked onions.
  7. Mix it well by adding a drop of water at a time as needed.
  8. Cook for about 15 minutes by adding a drop of water as you stir to stop it from drying.
  9. Add tomatoes and cook for about 30 minutes more stirring it often and adding a drop of water as needed to prevent it from drying out.
  10. Cut beef into small bite sizes, about ½ inch cubes.
  11. Add beef to the cooking paste and cook covered for about 20 minutes or until it is cooked fully.
  12. Add the remainder of the spiced butter and mix well.
  13. Let cook of about 5 more minutes.
  14. Depending on your personal desire, you may add more water to bring it to the consistency you like.

Wanna make Meatloaf



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine the beef, egg, onion, milk, and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5×9 inch loaf pan, OR form into a loaf and place in a lightly greased 9×13 inch baking dish.
  3. In a separate small bowl, combine the brown sugar, mustard, and ketchup. Mix well and pour over the meatloaf.
  4. Bake at 350 degrees F (175 degrees C) for 1 hour.

Oreo Ice Cream Cake

Image result for oreo ice cream cake


  • 1 package Oreos, crushed and divided
  • ¼ cup butter
  • 1 gallon Cookies and Cream Ice Cream, softened
  • 1 – 16 oz. jar hot fudge, warmed
  • 1 – 8 oz. carton whipped topping, thawed


  1. Add crushed cookie crumbs to a bowl reserving ½ cup for the top. Add butter and mix well. Press into a greased 9×13 pan.
  2. Spread softened ice cream over crust and freeze for 2 hours.
  3. Drizzle warm fudge over ice cream and freeze for 1 hour.
  4. Add whipped topping and sprinkle with reserve Oreos and freeze for 2 hours. Remove from freezer and let it set out for 15 minutes before serving. ENJOY!

Chocolate Chip Cookies (Soft)


1 1/4
cups granulated sugar
1 1/4
cups packed brown sugar
1 1/2
cups butter or margarine softened
teaspoons vanilla
4 1/4
cups all-purpose flour
teaspoons baking soda
teaspoon salt
to 2 bags (12 oz each) semisweet chocolate chips (2 to 4 cups)


  • 1
    Heat oven to 375°F. In large bowl with electric mixer, beat granulated sugar, brown sugar and butter until light and fluffy. Beat in vanilla and eggs until well blended. Beat in flour, baking soda and salt. Stir in chocolate chips.
  • 2
    On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
  • 3
    Bake 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.

Japanese Chesecake


  • for 6 servings

    • ⅔ cup (130 mL) milk
    • 4 oz (100 g) cream cheese
    • 7 tablespoons butter
    • 8 eggs, yolk
    • ¼ cup (60 g) flour
    • ¼ cup (60 g) cornstarch
    • 13 large egg whites
    • ⅔ cup (130 g) granulated sugar
    • parchment paper
    • strawberry, to serve
  • powdered sugar, to serve


  1. Preheat oven to 320°F (160°C).
  2. In a small pot over medium heat, whisk the milk, cream cheese, and butter until smooth. Remove from heat and cool.
  3. In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream mixture, stirring until evenly combined.
  4. Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
  5. In another large bowl, beat the egg whites with a hand mixer until you see soft peaks when lifting the mixer up from the egg whites. Gradually add the sugar while continuing to beat until you see hard peaks when lifting the mixer up.
  6. Take about ¼ of the egg whites and fold them into the egg yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
  7. Place a 4-inch (10-cm) parchment paper strip around the edge of a 9×3-inch (23 cm) cake pan that is already lined with parchment at the bottom. If you are using a springform pan, make sure to wrap the bottom and sides completely in foil, twice, to prevent any leakage.
  8. Pour the batter into the parchment-lined pan and shake to release any large air bubbles.
  9. Place the filled pan into a larger baking pan or dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch (2-cm) with hot water.
  10. Bake for 25 minutes, then reduce the heat to 280°F (135°C), and bake for another 55 minutes, until the cake has risen to almost double its height.
  11. Remove from oven, and carefully, invert the cake onto your dominant hand and peel off the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more.
  12. Sprinkle the top of the cake with powdered sugar, slice, and serve with strawberries while still warm!
  13. Enjoy!

Yummy Matzo balls

Image result for matzo balls


  1. Follow these instructions carefully.
  2. Measure and mix dry ingredients in a bowl.
  3. Individually break the eggs into a clear glass, discarding any with blood spots, and then pour into a second bowl.
  4. Add oil or schmaltz (and water or broth for firm matzo balls) to the eggs and stir gently with a fork until the yolks are broken and the oil just mixed.
  5. Pour egg mixture into the dry mixture and gently mix with the fork.
  7. Treat it like a muffin mixture; if you overmix they will be tough.
  8. Place in the fridge for 1 hour.
  9. Bring a large pot of water to a rolling boil on the stove.
  10. After matzo ball mix has set, gently remove teaspoon full of the batter and roll into 1-2″ balls and drop into the water.
  11. When all the balls are in the water leave it to boil until all the balls float to the top, then lower the temperature to a rolling simmer for 40 minutes and your matzo balls will be ready.
  13. The matzo balls may be removed from the water with a slotted spoon and served in soup, with a stew, as a side dish with gravy or placed on a cookie sheet and frozen covered for a later use.

Perfect Pancakes

                   Image resultINGREDIENTS       


  1. Beat egg until fluffy.
  2. Add milk and melted margarine.
  3. Add dry ingredients and mix well.
  4. Heat a heavy griddle or fry pan which is greased with a little butter on a paper towel.
  5. The pan is hot enough when a drop of water breaks into several smaller balls which ‘dance’ around the pan.
  6. Pour a small amount of batter (approx 1/4 cup) into pan and tip to spread out or spread with the spoon.
  7. When bubbles appear on surface and begin to break, turn over and cook the other side.