One-Can Guava Cobbler
A tropical twist on the Southern summer classic—made easy with just one can of guava.
Who doesn’t love a warm, comforting bowl of peach cobbler during the summer? It’s golden, gooey, sweet, and just a bit tangy, topped with cold vanilla ice cream melting into the crispy edges? Bliss. But what if we could give that Southern classic a tropical upgrade?
That’s where guava comes in.
I grew up with a guava tree in my backyard in Zimbabwe, and despite being surrounded by its sweet, fragrant fruit, I never thought to use it in desserts, not even jam. Where I’m from, guava was more of a snack or juice ingredient than anything else. But after moving to the U.S., I realized that guava doesn’t get nearly enough love, especially outside of Caribbean or Latin cuisine.
This cobbler changes that.
We’re taking the soul of a traditional cobbler and infusing it with tropical flavor using just one can of guava (though feel free to double or triple the recipe if you're feeding a crowd). It's sweet, buttery, warmly spiced, and perfect served hot with a generous scoop of vanilla ice cream.
Trust me: if you like peach cobbler, you’re going to love this.
This recipe serves 2 generous portions, or just 1 if you're having a me time moment. No judgment. Dig in.
Tips & Variations
Want more topping? Just double the batter recipe for a thicker, cakier crust.
Like it tangier? Add more lemon juice or a pinch of lime zest to the guava filling.
You can substitute fresh guava (peeled, seeded, and sliced) if you have access to it, just add more sugar and liquid.
This is for guava of course but you can experiment with berries, apples and cherries (or go traditional with peaches, and some fruit you’ll want to cook down first with the filling).
One-Can Guava Cobbler
Give your classic Southern peach cobbler a tropical twist with this easy guava cobbler recipe, made with just on3 can of guava! Sweet, buttery, and warmly spiced, it’s the perfect summer dessert served hot with vanilla ice cream. A unique fusion of Caribbean flavor and Southern comfort that’s simple, nostalgic, and unforgettable.
Ingredients
- 1 tablespoon butter, melted (for greasing the pan)
- 1 can guava in syrup (I used Koo's, 410g)
- 1/4 cup brown sugar
- 1 tablespoon white sugar
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- 1/8 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/2 cup all-purpose flour
- 1/8 cup white sugar
- 1/8 cup brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 tablespoons cold butter, cut into small pieces
- 1/8 cup boiling milk or water (milk adds richness)
- 1 1/2 teaspoons cinnamon sugar, for sprinkling
Instructions
- Preheat your oven to 400°F (200°C).
- In an 8x8 inch baking dish (or similar size), add 1 tablespoon of melted butter and swirl to coat the bottom and sides. This adds flavor and keeps things from sticking.
- Drain the guava, saving a tablespoon or two of syrup if you'd like to drizzle over the finished cobbler.
- In a bowl, combine the drained guavas with 1/4 cup brown sugar, 1 tablespoon white sugar, 1 teaspoon cornstarch, 1 teaspoon vanilla extract, 1/2 teaspoon lemon juice, 1/8 teaspoon salt, 3/4 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/8 teaspoon nutmeg.
- Gently stir to coat, being careful not to mash the guava, they’re more delicate than peaches.
- Carefully spoon this mixture into the prepared baking dish.
- In a mixing bowl, combine 1/2 cup flour, 1/8 cup white sugar, 1/8 cup brown sugar, 1/2 teaspoon baking powder, 1/2 teaspoon cinnamon and 1/4 teaspoon salt.
- Add 3 tablespoons of cold butter, and use a pastry cutter or your fingertips to work it into the dry mixture until it resembles coarse crumbs.
- Stir in the boiling milk or water just until a dough forms. Do not overmix, or the topping will be tough.
- Drop spoonfuls of the dough over the guava filling, then use your fingers or the back of a spoon to gently spread it out. It doesn’t need to be perfect or fully covered, rustic is beautiful.
- Sprinkle the top evenly with cinnamon sugar.
- Bake for 30-35 minutes, or until the top is golden brown and the filling is bubbling.
- Let cool for a few minutes (if you can wait), then serve warm with a scoop of vanilla ice cream or even coconut whipped cream for an extra tropical vibe.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Tried this recipe? I’d really love to know how it turned out for you. Leave a quick review or comment below — your feedback helps others (and makes my day!).
Roasted Sweet Potato and Almond Butter Pie
I’ve made a number of pies for the holidays, but this one is for the books, and can be cooked on any occasion, not just Thanksgiving!
Sweet potato or pumpkin pie
The sweet potato lends itself naturally to desserts and sweet treats, and in some instances, I prefer it over pumpkin. Both vegetables are high on the list as pantry essentials in most Zimbabwean households but for savoury dishes. They are often boiled and served with peanut butter, greens, or other starch.
I find this limiting; sorry, not sorry! You can do a lot with sweet potatoes.
In connection with the point about peanut butter, I took another direction here. If you're like me, you grew up on peanuts or "groundnuts" but can eat almonds daily. Let's be honest: a dollop of almond butter has the same impact as peanut butter atop a hot bowl of steel-cut oats. However, peanut butter is higher in saturated fats and should be eaten in moderation despite nut butter typically falling into the healthier fat category. In any case, I wanted to lean into mixing peanut butter with pumpkin (classic in Zimbabwean cuisine and in other African kitchens) and marry the almond butter with the sweet potato. The filling is made not just for any crust but one that would fortify the warm spices (cinnamon, nutmeg, ginger, cloves, etc.) - gingersnap biscuits. I'll also note that my gogo, aka paternal grandmother, always had ginger biscuits at tea time during my childhood. I have difficulty letting go, but I promise this memory has yielded excellent results.
Unlike other sweet potato pies, this one is a little denser, like pumpkin pie, but not heavy. Also, it is not too sweet, and all you need is a tablespoon or two of whipped cream to enjoy.
Roasted Sweet Potato and Almond Butter Pie
Ingredients
- 1 lb. sweet potatoes
- 1 3/4 teaspoons pumpkin pie spice
- 2 tablespoons olive oil
- 1 1/2 - 2 cups roasted sweet potato puree (as above)
- 14 oz/1 can condensed milk
- 4 tablespoons almond butter
- 5 tablespoons milk
- 5 tablespoons maple syrup
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon maple extract
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 eggs, beaten
- 1 teaspoon ground ginger
- 2 tablespoons butter
- 12-14 oz (2 cups + 2 tablespoons) gingersnap cookies, crushed
- 1 tablespoon pumpkin spice
- 8 tablespoons butter, melted
Instructions
- Blind bake the crust for 5 minutes at 350F, remove to cool.
- For the sweet potatoes, toss in the olive oil, season with the pumpkin spice and roast at 375F for 35-40 minutes.
- Whisk the ingredients and pour into the cooled crust, bake for 50 minutes at 350F. A toothpick should come out clean after pricking once done.
- Serve room temperature or cold with whipped cream.
Nutrition Facts
Calories
826Fat (grams)
39.4 gSat. Fat (grams)
13.4 gCarbs (grams)
111 gSugar (grams)
63.5 gProtein (grams)
12.6 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Veldt Bread with Masala Chai Tea Butter
There is nothing like warm, freshly made homemade bread!
Luckily, almost every culture and cuisine has a version of one of the oldest foods we know.
Since the dough is typically spiced, I made sure to use ingredients found in masala chai tea to give the bread some character with an Indian flavour profile. Also, instead of serving with regular butter, it made sense to spice that too, to complement and enhance the bread. Initially, I was going to make a chai buttercream drizzle, but butter really helps moisten the bread and gives it that buttery goodness!
Tip: Best consumed within 3-5 days. Heat for 20 seconds or toast and add butter.
This recipe was adapted from Paul DeLancey.
Veldt Bread with Masala Chai Tea Butter
Ingredients
- 3 1/2 cups whole wheat flour
- 3 tablespoons light brown sugar
- 1 tablespoon baking powder
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 4 tablespoons butter
- 1 egg
- 2/3 cups vanilla almond milk
- 8 tablespoons butter
- 1 teaspoon maple syrup or honey
- 2-3 black tea bags (I used English breakfast)
- 3/4 cups water
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1 star anise
- Pinch of salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl whisk the flour, baking powder, sugar, and spices. Add the 4 tablespoons butter, milk, vanilla, and egg. In a mixing bowl with a kneading attachment, beat at a low speed for 5 minutes. If you do this by hand, mix to combine then turnover onto a surface and knead until smooth.
- Grease a loaf pan with butter and transfer the dough (you can also line with parchment paper). Smoothen with hands or a spatula and bake at 350F for 40-45 minutes and until a tooth pick comes out clean from the center. Your loaf will be pale white and dense.
- While the bread bakes, make your chai butter. Boil the water and add 2 tea bags with star anise. Remove from heat and steep for 10 minutes covered.
- Using a fork or small whisk mix the butter with 1 tea bag’s contents and the spices, then add 1.5 teaspoons brewed tea. Refrigerate until ready to use.
- Allow the bread to cook for 10 minutes before removing from the pan. Serve HOT (it just tastes so much better this way!) with butter and extra maple syrup/honey.
Chocolate Coconut Cookies (Homemade Romany Cream Biscuits)
Introduction to Romany Creams: A Timeless Treat
If there's one biscuit that holds a special place in the hearts of Southern Africans, it's the iconic Romany Cream. Known for their rich chocolate flavor, perfectly crispy texture, and creamy center, these decadent treats have been a staple in households for generations. Whether paired with a hot cup of coffee, as a mid-afternoon snack, or shared during celebrations, Romany Creams are as versatile as they are delicious.
This recipe was inspired by Romany Creams (one of my favourite biscuits/cookies of all time). Make this batch first if you've never tried them, then taste the originals and let me know what you think!
My understanding is that Romany Creams were originally developed from Gipsy Creams (a reference to a recipe of custard cream biscuits from the nomadic people of Romany/other parts of Europe). Introduced in the UK, sales fell flat, but the recipe was revitalised in South Africa, where the biscuits are still produced today. I won't go too deep into the history here, but look it up when you get the chance.
I recommend making Romany Creams throughout the year, but with a few sprinkles, everyone will want you over in the holiday season.
A note on preparing the dough: using a stand mixer will save you some time, and the dough hook makes the kneading easier, giving you a more consistent result. However, you can use your hands throughout the process.
Here are some helpful tips for making perfect Romany Creams at home:
1. Choose Quality Ingredients
Use high-quality cocoa powder and chocolate for the best flavor. The richness of the biscuit depends on the quality of these key ingredients.
2. Cream Butter and Sugar Thoroughly
Creaming the butter and sugar until light and fluffy ensures the biscuits have the perfect texture—crisp yet tender.
3. Sift Your Dry Ingredients
Sifting the dry ingredients (like flour, cocoa powder, and baking powder) helps avoid lumps and ensures an even distribution for a smooth dough.
4. Don’t Overwork the Dough
Mix the ingredients until just combined. Overworking the dough can make the biscuits tough instead of light and crisp.
5. Shape Consistently
Roll the dough into evenly sized balls or logs to ensure the biscuits bake uniformly. If you’re pressing them with a fork, try to make the grooves consistent for an even texture.
6. Chill Before Baking
Letting the shaped dough rest in the fridge for 15–20 minutes before baking helps the biscuits hold their shape better in the oven.
7. Bake with Care
Keep an eye on the baking time. The biscuits should be firm but not overly browned to retain their chocolaty flavor.
8. Choose the Right Filling
Traditional Romany Creams are filled with chocolate ganache or melted chocolate. Ensure the filling has cooled slightly before sandwiching the biscuits to avoid making them soggy.
9. Allow Cooling Before Filling
Always let the biscuits cool completely before adding the filling to prevent the chocolate from melting unevenly.
10. Store Properly
Once assembled, store your Romany Creams in an airtight container to keep them fresh and crispy. They can last up to a week (if you can resist eating them sooner!).
With these tips in mind, you'll be well on your way to creating Romany Creams that rival store-bought versions—if not better! I try to abide by some of these tips for the most part.
Holiday Homemade Romany Creams
Ingredients
- 1/2 cup coconut sugar
- 1/2 cup granulated sugar
- 3 sticks butter
- 1 teaspoons vanilla extract
- 1 egg
- 3 tablespoons coconut oil, melted and cooled
- 2 1/2 cups all-purpose flour (optional: substitute 1/2 cup with coarsely ground rolled oats)
- 3/4 cup Dutch process or unsweetened natural cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cups desiccated coconut
- 200g chocolate (milk and dark Cadbury or semi-sweet baking)
- Holiday sprinkles (optional)
Instructions
- Beat the sugars and butter until a creamy texture develops in a stand mixer. Add in the egg, oil and vanilla, and combine until smooth.
- Mix the other dry ingredients in a separate bowl, then add to the stand mixer bowl. Change the attachment to a kneading hook and mix quickly until a soft dough forms.
- Transfer the dough to a large floured piece of cling film. Cover with another piece, then roll out the dough to about an inch in thickness.
- Use a cookie cutter of the desired size and transfer the dough pieces to parchment-lined baking sheets - you'll probably have to do it in batches. If you are short on time, you can cover the dough with cling wrap and bake the next day.
- Optional: Use a fork to make cross lines and create a texture on the top biscuit. You can also add seasonal sprinkles on the top side of each cookie before baking.
- Chill the biscuits in the fridge covered for at least 10 minutes and bake for 10-11 minutes at 350F, watch for burning. Set aside to cool.
- While the first few batches bake, boil some water on medium-low and place a heat-resistant bowl on top. Add the chocolate to the bowl and heat until melted, stirring until smooth.
- Once everything has cooled, place a dollop of the melted chocolate inside one side of each biscuit, then close. And allow cooling further on a rack. Place in an airtight container and enjoy over five days for optimum taste.
Notes
You can also freeze the dough or cookie cut outs to bake in the future.
Nutrition Facts
Calories
118Fat (grams)
8.7 gCarbs (grams)
10 gSugar (grams)
4.3 gProtein (grams)
1 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Koeksisters with Ginger Spice Syrup
Cold weather calls for baking, and cookies/biscuits tend to be the first thing that comes to mind. How about doughnuts? Or more specifically, fried dough soaked in a sugar syrup!
To adjust for the holiday season, I add cloves and nutmeg to the syrup, as well as usual the cinnamon and ginger. I also sprinkled the doughnuts with cinnamon sugar and add gingersnap spice to the flour.
Koeksisters, a traditional Afrikaans dessert or sweet snack which comes from the Dutch word koek (cake) and sissen (sizzling). I recall seeing them in some bakeries in Zimbabwe (which made sense as a neighboring country), although of course they are considered a quiessential South African food item.
You braid the dough, fry it, and soak it in cold sugar syrup - overnight if you please too! This makes for a crunchy on the outside, gooey on the inside mouthwatering doughnut.
These are great for a sweet morning treat or tea time.
Ingredients
Ginger spice syrup:
1 cup white sugar
1 cinnamon stick
3 pieces fresh ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon gingersnap spice
1/2 cup water
Zest of 1/2 a lemon
Koeksisters:
2 1/4 cups cake flour
1/2 teaspoon salt
2 tablespoons baking powder
4 tablespoons butter
1 egg
1/2 teaspoon almond extract
1 teaspoon vanilla essense
10 tablespoons water
1 tablespoon gingersnap spice
Vegetable oil
Cinnamon sugar
Instructions:
Make the syrup. Dissolve the sugar in the water and bring to a boil. Reduce the heat, add the ginger, lemon zest, nutmeg, cinnamon stick and cloves. Simmer for 5 minutes.
Remove from the heat and pour into a non-stick container, set aside to cool.
Make the doughnuts. In a large bowl, sift the flour, baking powder and salt. Mix in the gingersnap spice.
Rub in the butter until the flour forms breadcrumbs.
Beat the egg, vanilla and almond together, then mix into the flour with a knife.
Follow up with the water a little bit at a time until a soft, sticky dough begins to form and comes together.
Knead for a minute or less into a ball. Place in a bowl with cling wrap and rest for at least an hour at room temperature.
Roll the dough out to about a half-inch/1 cm. Cut into a rectangle shape then split the dough into three rectangles.
Make two incisions each almost all the way, about the same thickness as the dough. Tightly braid then tuck in the loose ends. Pinch the other end or cut it all the way and repeat the same step.
Fry each in hot oil (they should be submerged to make sure the koeksisters cook evenly).
Dunk the hot koeksisters into the cooled syrup right away, spooning over then soaking for at least 2-3 minutes. Set on a rack and sprinkle with cinnamon sugar. Enjoy!
Note: You can also soak the koeksisters overnight so that they come out extra gooey.
Pampoenkoekies with Spicy Peanut Caramel (Pumpkin Fritters)
I paired them with a spicy peanut butter caramel. Combining peanut butter and pumpkin (leaves) is very popular North of the border in my homeland Zimbabwe, so it made sense. We also like to make peanut butter stews mixed with other proteins like chicken or other vegetables like kale, often adding fresh chilies making for a rich balance of sweet and savoury.
Grew up eating the occasional fatcooks or voetkoeks - another version of the same mixed with maizemeal. Whether it's mandazi or hushpuppies, who doesn’t like fried dough?
Pampoenkoekies with Spicy Peanut Caramel (Pumpkin Fritters)
Ingredients
- 1 cup pumpkin puree
- 4 cups peanut oil for deep frying
- 1 teaspoon cayenne
- 1 egg
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoon light brown sugar
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1/4 cup light cream
- 1 teaspoon pumpkin spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 cup butter (half a stick)
- 1 cup dark brown sugar
- 2 tablespoons light brown sugar
- 1/2 cup cream
- 1 teaspoon cayenne
- 1/2 teaspoon pumpkin spice
- Pinch of salt
- 1/3 cup peanut butter
Instructions
- In a large bowl, mix all the ingredients together with a whisk until well incorporated.
- Heat the peanut oil on medium heat - you'll know it's ready if a drop of water sizzles. Use a cookie dough scoop to get the batter and fry in batches. The fritters are done when they float to the top and are golden brown. Move to paper towels to absorb the excess oil.
- In a small saucepan for the caramel, heat all the ingredients except the peanut butter on low, whisking consistently for about 3-4 minutes. Add the peanut butter and whisk for another 3 minutes until smooth. Careful not to burn yourself!
- Serve the fritters hot with icing sugar and the spicy peanut caramel.
Nutrition Facts
Calories
181Fat (grams)
7.5Carbs (grams)
26.6Protein (grams)
3
Peanut Butter, Chocolate Chip and Butterscotch Biscuits
This recipe is a bonus to six plates I would serve if asked to make a 6-course meal or string of small plates/tapas based on Zimbabwean cuisine. I used ingredients that are commonly eaten or are considered a cornerstone of our cooking, but with a modern twist. The first was sweet potato soup, the second tomato bruschetta with guava balsamic glaze, the third fried sadza with chili creamed corn, the fourth Portobello steak with acorn squash and greens, the fifth mango, avocado and cucumber salad, and the sixth pawpaw/papaya sorbet.
Peanut butter. The one ingredient I could not leave out. Peanuts and peanut butter are commonly used in many Zimbabwe dishes. It's an affordable, readily available product that can instantly add extra protein to almost any meal. From spicy chicken stew, mealie meal porridge, stewed kale to pumpkin, peanut butter or dovi features widely.What's not so common is the use of it in non-savoury dishes. With Zimbabweans not being big on dessert, I can’t think of many instances besides maybe nhopi (a pumpkin pudding) where peanut butter is used to make a sweet treat. The opposite is true in American of course! Reeses - need I say more? There are, however, processed commercial products like toasted peanuts dipped in chocolate to make snack bars, but peanut butter biscuits (or cookies)? not really a thing.
Peanut butter biscuits are extremely easy and some of my favourite to bake and eat!
I sweetened these up with butterscotch chips - in place of toffee - a British import which I grew up on in the form of hard-boiled sweets and toffee apples. They have a unique taste I love and balance the saltiness from the peanut butter. Chocolate also goes well with peanut butter, so I add a little.
These biscuits are ideal for another British import Zimbabweans decided to cling onto - tea time! Whether it be at 10 AM or 4 PM, the tea time snack comes in many forms, but tea and biscuits are hard to pass and timeless!
Ingredients
1 cup peanut butter
1/2 cup butterscotch chips
2 tablespoons chocolate chips
1 egg, beaten
Pinch of sea salt
1 cup brown sugar
1 teaspoon baking soda
Instructions
Whisk all the ingredients together until evenly combined.
Use a cookie scoop or heaped teaspoon to lay out the dough on a parchment-lined baking tray, leaving space between the biscuits. Press lightly with a fork.
Bake in a 350F oven for 10 minutes. Allow biscuits to rest for at least 5 minutes. Makes 12-16 biscuits.
Malva Pudding with Coconut Rum Sauce
Malva pudding has already been featured on this blog but in the form of a cake. This time around, my remix is inspired by the rum cake, popular across the Caribbean from where it originates, baked for the holiday season especially.
I swapped out regular cream in the complimentary sauce with coconut cream, add some coconut flour to the batter, and add rum to the cake batter as well as the sauce.
It's absolutely delightful! You can serve it with ice cream, custard, or just use the rum sauce in this case!
If you don’t have rum, rum extract will do.
Cinnamon Sugar Banana Fritters
My memory of banana fritters is from when dessert was rolled out, typically on Friday afternoon, if I was staying late at junior school. You had the option to ladle them with warm custard or smother them with jam.
Banana fritters are eaten across the African continent and the Caribbean with a variation in ingredients, as well as other cultures. Given that bananas make the top 5 most eaten fruits in the world, like dough, it is no wonder everyone found a way to fry them up!
If you have kids, consider serving these fritters up with ice cream!
Masala Chai Cashew Bark
This recipe was inspired by my 2018 trip to Zanzibar. Two of the many things I found thrilling were the relatively cheap cashew nuts and the plethora of spices infused in almost everything. It is after all referred to as the spice island for a reason!
I also had some of the best most authentic tasting chai I've ever had. The tea was rich, deep in flavour, and delicious, I couldn't get enough.
Let's make some masala chai chocolate bark tea lovers!
Amarula Custard
If you're looking to make a homemade custard with a kick and top your cakes and tarts, this is it. The marula fruit taste comes together wonderfully as a cream-based liquor sauce.
This recipe is meant to compliment the Malva Pudding Cake recipe.