Xtracomfortfoods

Xtracomfortfoods At Xtra Delight Foods , we are committed to bringing local Nigerian and intercontinental dishes as we

27/10/2025

Who says it has to be exotic nuts in your granola?? What nuts do you prefer in your granola?

What nuts do you prefer in your granola bars? What nuts actually makes them energy bars?Have the answer?
23/10/2025

What nuts do you prefer in your granola bars? What nuts actually makes them energy bars?

Have the answer?

22/10/2025

You won't make Akara any other way! Trust me.

Can you guess what this is???? First 3 people to get it right, gets free recipe in their DM + free delivery on your orde...
21/10/2025

Can you guess what this is???? First 3 people to get it right, gets free recipe in their DM + free delivery on your order for anything 🥳🥳🥳

Simply type in the name or the major food items used for their delicious breakfast meal.

Love you, Good luck!!!

If we never add banana bread to the order, the order never complete oh😄😄😄Chai this work ehh!
02/06/2025

If we never add banana bread to the order, the order never complete oh😄😄😄
Chai this work ehh!

IF AFTER TRYING THESE YOU STILL DONT LIKE CHOCOLATE, Ahhhhh you OYO is your case oh.RECIPE FOR BROWNIE COOKIESIngredien...
24/03/2025

IF AFTER TRYING THESE YOU STILL DONT LIKE CHOCOLATE, Ahhhhh you OYO is your case oh.

RECIPE FOR BROWNIE COOKIES

Ingredients
• 4 ounces bittersweet chocolate chopped (112g)
• ¼ cup unsalted butter (56g)
• ½ cup granulated sugar (100g)
• ½ cup packed light brown sugar (110g)
• 2 large eggs room temperature
• 1 tablespoon vanilla extract
• ⅔ cup all-purpose flour (80g)
• ¼ cup unsweetened cocoa powder (25g)
• ½ teaspoon salt
• ½ teaspoon baking powder
• ½ cup semisweet chocolate chips (90g)

Instructions
• In a medium microwave-safe mixing bowl, combine the chocolate and butter. Microwave on high in 20-second intervals, stirring between each, until the chocolate and butter are melted, about 2 minutes.
• In a large mixing bowl, beat the sugars and eggs on medium speed until light and frothy. Add the melted chocolate mixture and vanilla and beat until combined. Add flour, cocoa powder, salt, and baking soda. Stir together with a spatula until mostly combined. Stir in chocolate chips and mix until the batter is well combined. Cover the bowl and chill the batter for 30 minutes.
• Preheat the oven to 350°F Line two baking sheets with parchment paper.
• Scoop the chilled dough into 2-tablespoon-sized balls and place on the prepared pans about 3 inches apart.
• Bake for 8 to 10 minutes or until the cookies have spread and are shiny and cracked. (They will still be soft when hot and firm up as they cool.) Let cool completely on the pans.

Nutrition
Calories: 183kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 99mg | Potassium: 118mg | Fiber: 2g | Sugar: 18g | Vitamin A: 129IU | Calcium: 28mg | Iron: 1mg

Copied (Preppy kitchen)

Which of these suits your diet?
20/03/2025

Which of these suits your diet?

TRY MAKING THESE YUMMY HEALTHY AND EASY NUT BARS(KIND BARS) AT HOME! They are simply delicious.RECIPE: (makes 10-12)2 ½ ...
19/03/2025

TRY MAKING THESE YUMMY HEALTHY AND EASY NUT BARS(KIND BARS) AT HOME! They are simply delicious.

RECIPE: (makes 10-12)

2 ½ cups unsalted nuts of choice (we use ¾ cup cashews, ¾ cup peanuts and 1 cup almonds)
½ cup puffed rice
¼ cup brown rice syrup
1 ½ teaspoon vanilla extract
½ teaspoon sea salt
1 cup dark chocolate chips
2 teaspoons coconut oil
Optional: flaky salt for topping

Preheat oven to 325ËšF.
Spread the nuts into a single layer on a sheet pan and bake for 5-8 minutes. Line an 8x8" pan with parchment paper.
In a large mixing bowl, combine the nuts and puffed rice.
Microwave the brown rice syrup for 30 seconds. Whisk in the vanilla and salt, then pour over the nut mixture and stir until evenly coated.
Transfer the nut mixture to the prepared pan and press into an even layer.
Bake for 18-20 minutes. Remove from the oven and let cool for ~30 minutes, then slice into bars and let cool completely.
Microwave the chocolate & coconut oil in 30 second intervals until fully melted. Dip the bottom of each bar into the melted chocolate, then transfer to a baking sheet lined with parchment paper.
Drizzle the top of each bar with melted chocolate, then top with flaky salt. Store in a container at room temp for 1 week or freezer for a few months!

DEVIL'S FOOD CAKE recipe from BBC Good Food 200g unsalted butterplus extra for the tins200g dark chocolatechopped250g pl...
18/11/2024

DEVIL'S FOOD CAKE recipe from BBC Good Food
200g unsalted butter
plus extra for the tins
200g dark chocolate
chopped
250g plain flour
50g rye or spelt flour
(or use 50g plain flour)
50g cocoa
sifted, plus extra for dusting
2 tsp baking powder
1 tsp bicarbonate of soda
400g light muscovado sugar
300ml natural yogurt
150ml espresso
or strong coffee
2 tsp vanilla extract
3 eggs
For the icing
300g dark chocolate
chopped into small pieces
400g unsalted butter
softened
300g icing sugar
sifted
50g cocoa powder
100ml milk
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Butter the base of two 20cm springform cake tins and line with baking parchment. Melt the butter and chocolate in a heatproof bowl over a pan of simmering water (make sure the base of the bowl doesn’t touch the water), or do this in the microwave in 10-second bursts. Set aside. Put the flours, cocoa powder, baking powder, bicarbonate of soda, sugar and ½ tsp salt in a bowl, and mix well. If there are any lumps in the sugar, squeeze these through your fingers to break them up.
step 2
Put the yogurt, coffee, and vanilla in a jug, and whisk in the eggs until smooth. Pour the wet ingredients, along with the melted chocolate mixture, into the dry ingredients. Fold everything together until well combined.

step 3
Divide the cake batter evenly between the two tins, and bake for 30 mins, or until risen and a skewer inserted into the centres comes out clean. Leave to cool in the tins for 10 mins, then turn out onto a wire rack, peel off the baking parchment and leave to cool completely. Once cooled, the cakes will keep, well wrapped, for up to three days.

step 4
To make the icing, melt the chocolate as you did in step 1. Cool slightly. Put the butter, icing sugar and cocoa in a large bowl and mash together, then beat with an electric whisk until smooth. Add the melted chocolate and milk, then mix until smooth.

step 5
Split the cakes in half through the equator using a bread knife. Secure one layer to a board or plate using a little icing. Spread over a layer of icing, sprinkle over a little sea salt, then sandwich with another cake layer. Repeat until about half the icing and all the remaining cake layers have been used, ensuring the final layer is flat-side up. Spread the remaining icing all over the cake using a palette knife to smooth it, or swipe upwards around the side for texture. Dust with cocoa powder and sprinkle with sea salt flakes or cover the top with chocolate ganache as seen in the photo below. Will keep covered for up to four days.

Here's a simple recipe for 5-minute cupcakes that melt in your mouth:*Ingredients:*- 1 1/2 cups (190g) all-purpose flour...
17/11/2024

Here's a simple recipe for 5-minute cupcakes that melt in your mouth:

*Ingredients:*

- 1 1/2 cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240ml) whole milk, at room temperature

*Instructions:*

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy.
4. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with dry ingredients. Beat just until combined.
6. Divide the batter evenly among cupcake liners.
7. Bake for 5 minutes, then check for doneness (toothpick inserted should come out clean).
8. Allow cupcakes to cool completely in the pan.

*Tips:*

- Use room temperature ingredients for best results.
- Don't overmix the batter.
- If you want an extra-moist cupcake, try adding 1-2 tablespoons of sour cream or Greek yogurt.

*Amaury Guichon's Secret Touch:*

- To achieve the signature "melts-in-your-mouth" texture, make sure to not overbake.
- Use high-quality ingredients, like European-style butter and pure vanilla extract.

Enjoy your delicious 5-minute cupcakes!

Would you like any variations on this recipe (e.g., chocolate, red velvet)?

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Address

5 Ogunleye Street, Off Adekunle Kuye, Aguda, Surulere
Lagos
101283

Opening Hours

Monday 09:00 - 17:00
Tuesday 09:00 - 17:00
Wednesday 09:00 - 17:00
Thursday 09:00 - 17:00
Friday 09:00 - 17:00
Saturday 09:00 - 17:00

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+2349075071294

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