Guilt-less Desserts & Treats for your Family
Sequels can be awesome.
Teenage Mutant Ninja Turtles 2; Best movie ever! So much naughty turtle action with a wicked sound track (Can anyone else do the Ninja Rap?!)
Terminator 2; Sarah Connor with her guns of steel, young Eddie with a big Arnie.
Sequels can be tragic!!
For example; I am currently watching ‘The Butterfly Effect 2’. It’s terrible… but I can’t stop watching. It’s essentially the same plot line as the original, just with D grade actors and a side of soft porn. No, not even a bad toilet sex scene will make up for this travesty.
‘Cruel Intentions 2’ has essentially the same script as the original movie but somehow manages to be so, so bad. So Bad!
‘Sex and the City 2’- need I say more?! Why, why didn’t they leave well enough alone? A great TV series; worlds worst movie! And now when ever I watch the original series all I can see is the wreckage that was Carrie and Aiden in Dubai. Never thought I’d feel sorry for Big.
In order for a sequel to stand on its own two feet it has to have it’s own story line, and not simply be a continuation of the first (otherwise why not just make one super long movie?).
It needs to have actors in it (as opposed to just having people mono-tonally reading a script).
And it needs to try. I hate how movie executives just assume because the first movie scored them a lot of money that we will blindly pay to see the second. Won’t be doing that again Mr Darren Star!
Sequels; love them or hate them, they are an easy option. Easy for us to remember not to watch them!
Got old bananas? Soft, gooey, nearly ready to be put in the bin bananas?
Whilst any and all sequels ‘starring’ actors that sound more like celebrities should be instantly binned, spotty bananas should be saved and savored.
Over ripe bananas are perfect for cooking, and when paired with gooey caramel in this cake they taste awesome… think Ninja Rap awesome!
Start to make the caramel first, and then begin the cake whilst it is simmering.
It lovely warm, but tasty cold, and I love to eat it with Whipped Coconut Cream.
- 1 can Coconut Cream (440ml Can)
- 1/2 Cup Maple Syrup
- dash of salt
- 2 teaspoons Vanilla Extract
- 4 Eggs, separated
- 1/2 cup mashed over-ripe Banana
- 1/2 cup Maple Syrup
- 1 Tablespoon Vanilla Extract
- 3/4 cup Coconut Flour
- 3 teaspoons Baking Powder
- 1/2 cup Milk of choice
- Place coconut cream, maple syrup and salt in a saucepan over medium/high heat.
- Bring mixture to boil, then reduce to medium heat.
- Allow the mixture to simmer for 10-15 minutes.
- The caramel should be golden and slightly thick; but not as thick as when made for separate use.
- Allow to cool slightly.
- Preheat the oven to 175C/350F
- Grease (but do not line) a 20cm (8 inch) cake tin (NOT a springform tin)
- Pour the caramel into the tin and spread over the base.
- Place the egg whites into a clean bowl of a Kitchen stand with a whisk attachment fitted.
- Whisk the egg whites on high until medium peaks form.
- Slowly add the maple syrup whilst still whisking.
- Add the banana, vanilla extract and continue to whisk.
- Add the egg yolks one at a time until incorporated.
- In a separate bowl, sift together the dry ingredients.
- Add the dry ingredients to the wet and whisk on low to combine.
- Add the water/milk and whisk on high.
- Pour the cake mixture evenly over the caramel.
- Bake for 40-50 minutes or until cooked through.
- Remove from the oven and allow to rest for 10 minutes.
- Run a knife around the edge of the tin and invert the cake onto a serving plate/tray.
- If any caramel is stuck on the bottom of the tin, remove it and spread over the cake.
- Can be served warm or cold.