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J Barband
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Colorful Fruit Sandwich Cake

5 slices soft sandwich bread
5 large strawberries
1 kiwi
15-20 canned mandarin orange segments
1/2 pack blueberries
silver sprinkle
(mascarpone cream)
200ml heavy cream
200g mascarpone cheese
30g granulated sugar

Let's get Cooking...
Cut off the crusts off the bread.
Combine heavy cream, mascarpone cheese and granulated sugar in a bowl and beat until stiff peaks.
Peel the kiwi and cut into 8mm thick slices. Slice strawberries into the same thickness. Drain the can of mandarin oranges and pat-dry with a paper towel.
Place one slice of bread on your work surface and spread a layer of mascarpone cream. Arrange strawberry slices on top and top with more cream.
Place another slice of bread on top. Arrange kiwi slices and spread more cream on top.
Repeat the same process with the rest of the bread, cream and fruits.
Frost the entire cake with mascarpone cream. Garnish with more fresh fruits, mint and silver sprinkles and serve.
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Strawberry Cheesecake Churro Cannolis


- 12 potsticker wrappers
- Sugar

- 1 tbsp cinnamon
- 1 cup strawberries
- ½ cup sugar
- 1 tsp vanilla
- 8 oz cream cheese
- 1 tsp lemon zest
- 1 cup heavy cream, whipped


Vegetable oil for frying
Fold a 10”x10” sheet of aluminum foil in half, and then in half again. Then fold it over on itself in the other direction. Roll the foil into a small pipe/cigar shape, to form a cannoli mold. Repeat six times.
Wrap a wonton wrapper around the mold, sealing it with a dab of water. Repeat six times.
Heat vegetable oil in a pot over medium heat, until it reaches 325*F.
Fry the cannoli shells until golden, about a minute.
Allow them to cool, and pull them off the molds.
Combine the cinnamon and sugar and roll the shells in them.
Repeat, creating another six shells.
Mash the strawberries until a puree forms. Add the sugar, vanilla, cream cheese and lemon zest and combine completely.
Add in the whipped cream, folding it in gently.
Spoon the filling into a piping bag fitted with a star tip, and pipe the filling into the shells.
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S’mores pops


- ½ cup condensed milk
- 1 cup cocoa powder
- 1 cup crushed graham crackers
- 1 cup marshmallow fluff

How to make a 2-step truffle:
Add ½ cup condensed milk to clean bowl.
Add 1 cup cocoa powder to condensed milk.
Mix until the cocoa powder is completely dissolved in condensed milk.
Once mixture solidifies make balls and refrigerate for at least 1 hour.

How to make s’more truffle:
Pierce truffle ball with cake pop stick.
Roll ball in crushed graham crackers.
After truffle ball has been fully coated in crushed graham crackers then, coat with marshmallow fluff.
Toast coated truffle over open flame and enjoy!
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Southwestern Salad With Avocado


Serves 5-6

1 avocado, halved
1 clove garlic
½ teaspoon salt
½ teaspoon pepper
¼ cup olive oil
1 tablespoon cilantro
1 lime, juiced
1 head of lettuce, chopped
1 cup bell peppers, chopped
¼ cup cilantro
15 ounces (1 can) black beans
½ cup red onion, chopped
15 ounces (1 can) corn
¼ cup scallions
¾ cup tomatoes, chopped

1. Add all dressing ingredients to a blender, blend until smooth.
2. In a large bowl add lettuce, peppers, cilantro, beans, onion, corn, green onion, and tomatoes.
3. Top with prepared dressing; toss to coat.
4. Enjoy!
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