tag:blogger.com,1999:blog-1879785697081655472024-03-18T21:56:29.665-07:00Bake Freshbake at home recipes and ideasNadiahttp://www.blogger.com/profile/17575595251105277110noreply@blogger.comBlogger90125tag:blogger.com,1999:blog-187978569708165547.post-72830205446297110502016-02-23T12:28:00.000-08:002016-02-23T12:28:56.082-08:00Healthy Banana Pancakes <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">So lately I convinced myself that there is no substitute to healthy eating. The white poison as we call it namely sugar, flour, white rice and salt are the main culprits to all sorts of problems. Occasional indulgence and controlled portions of these are recommended to maintain healthy weight, heart, mind, skin and basically the entire body. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCUhAwb-Iu-_JhZTFfYtBziIncpj4ra3nqOq7Xmt9P8DJ-JC7jE1iChHo0B5g0_ccrIjAitdJZxxpf1p9jdCOh8b2PY2V2MwOgzDAjDijV3Z7s8dFw5P7_b7lWk9rxWTFsGQwK2egEmDIR/s1600/IMG_0392.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCUhAwb-Iu-_JhZTFfYtBziIncpj4ra3nqOq7Xmt9P8DJ-JC7jE1iChHo0B5g0_ccrIjAitdJZxxpf1p9jdCOh8b2PY2V2MwOgzDAjDijV3Z7s8dFw5P7_b7lWk9rxWTFsGQwK2egEmDIR/s320/IMG_0392.JPG" width="320" /></a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I have always been a scratch baker (not cook really), probably because I have grown up seeing my mum and aunt baked everything at home. From birthday cakes to doughnuts and pizzas. My kids love pancakes for breakfast and even for their lunch boxes and lately I tried banana pancakes that turn out amazing without compromising on texture and fluffiness. Sweetness and color was not same though. Paired with pure maple syrup, honey or dark chocolate drizzle and fruits, they are an absolutely healthy treat.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I layered them with sliced bananas and topped with mini chocolate chips and a dust of powdered sugar, they looked like real deal. So here goes the recipe.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0G9hPeNOT7CkiYH9ZbY_gQaqooq0bFsrZjMNP5lt9ohuC9VbWQD664lyqwF-F7HmLoUxsQaXgktkhQbPFKwJK0ZWcKbT-gRRoup6m2HNjiKzCWT7REUEhRn5G1Rh2aWkwagoPtYPqx_rg/s1600/IMG_0393.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0G9hPeNOT7CkiYH9ZbY_gQaqooq0bFsrZjMNP5lt9ohuC9VbWQD664lyqwF-F7HmLoUxsQaXgktkhQbPFKwJK0ZWcKbT-gRRoup6m2HNjiKzCWT7REUEhRn5G1Rh2aWkwagoPtYPqx_rg/s320/IMG_0393.JPG" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Healthy Banana Pancakes</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">slightly adapted from<a href="http://www.kitchentreaty.com/fluffy-banana-pancakes/" target="_blank"> KitchenTreaty</a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Ingredients</i></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Banana 1 small or 1/2 big mashed</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Egg 1</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Brown Sugar 1 tablespoon</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Wholewheat flour 1 cup</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Oats flour 1/4 cup</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Buttermilk 1 cup</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Coconut oil 1 tablespoon</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Vanilla essence 1 teaspoon</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Baking powder 1 teaspoon</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Baking soda 1/4 teaspoon</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Method</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1. Mash the ripe banana with the back of a fork.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. Add in egg, oil, buttermilk and essence, whisk in well.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3. Mix dry ingredients and then add this into banana mixture. Whisk until just mixed.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4. Do not over mix. Set it aside for 5-10 minutes.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5. Heat a frying pan and brush little butter.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6. Put a big tablespoon and spread it a little. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">7. Flip it over in a minute until nicely browned on both sides.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">8. Serve it with seasonal fruits, maple syrup, honey, chocolate and powdered sugar.</span></div>
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Nadiahttp://www.blogger.com/profile/17575595251105277110noreply@blogger.com0tag:blogger.com,1999:blog-187978569708165547.post-9835352909134616572015-11-29T12:33:00.001-08:002015-11-29T12:36:36.246-08:00Caramel Thumbprint Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "trebuchet ms" , sans-serif;">I love simple recipes,recipes that take minimum time and are nearly foolproof to be embraced by the beginners at baking as well as experts who find it hassle free. I had a coffee morning at my place last week for a bunch of lovely ladies and since there were lot of things on the menu (you will find a picture of the spread too incase you are curious;), I wanted a simple non-chocolatey cookie but also not just a plain cookie. These cookies were made in real quick time and while they were baking, the caramel was made. I garnished it with sea salt which is quite different and salty and relatively expensive than normal table salt. The kick it adds to really sweet things is unmatched. I am loving this new ingredient and trying it with different recipes. Will post you more about this but for now a recipe of cookie that needs no rolling, cutters or cookie pressers.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Caramel Thumbprint Cookies</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">adapted from <a href="http://www.kevinandamanda.com/recipes/dessert/gooey-salted-caramel-vanilla-butter-cookies.html" target="_blank">Kevin and Amanda</a></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Ingredients</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>For Cookies:</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Unsalted butter 2/3 cup</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Castor sugar 1/2 cup</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Egg 1</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Vanilla 1 tsp</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">All-purpose flour 1 1/2 cup</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>For Caramel:</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Brown sugar* 1/3 cup</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Butter 1/4 cup</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Whipping cream 2 tbsp</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Sea salt a few pinches</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">* I used dark brown sugar hence the color, you could use light brown as well</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Method</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1. To make cookies, beat butter, sugar, egg and vanilla in a bowl until creamy.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2. Add in flour and beat at low speed just enough to mix.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">3. Make 1.5 inches ball and place them on parchment lined cookie sheet making sure there is room for spreading.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">4. With back of a round small spoon like I used my measuring spoon or you could use your thumb to make indentation on every cookie.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">5. Refrigerate for 1 hour atleast and bake in a pre-heated oven at 350 C for around 12 minutes, rotating half way in between. Refrigeration is necessary for minimal spreading.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">6. Make the indentation again as they might have risen up after baking.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">7. Make caramel by melting sugar and butter together. When the mixture starts boiling, simmer for a minute and take it off the heat. Add cream and mix. Cool before filling 3/4-1 tsp in each of the cooled cookies.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">8. Sprinkle sea salt and enjoy!</span></div>
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Nadiahttp://www.blogger.com/profile/17575595251105277110noreply@blogger.com2tag:blogger.com,1999:blog-187978569708165547.post-70973425831830153832015-11-08T13:22:00.001-08:002015-11-08T13:26:59.297-08:00Brownies Bottom Butter Cakes<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "trebuchet ms" , sans-serif;">A few months back I had a small party of our friends with "Back To School Theme" . I was hosting it and we had ordered kids meal for food. What should be the sweet I asked myself. This recipe which I had seen at Rasa Malaysia was lurking around in my mind for quite a while. As expected it turned out really well. Moreover the size and appearance of these mini heavenly treats perfectly suited the school lunch theme, only they wanted some more.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">I know, I know what you must be thinking. I have finally blogged after a long while. Yes but this time I vow to stick around. Need your prayers for lot of things I have in mind for this blog. I hope you keep coming back and I get the much needed support. I would also like to hear your comments on what you would like to see in this space.</span><br />
<b style="font-family: 'trebuchet ms', sans-serif;"><br /></b>
<b style="font-family: 'trebuchet ms', sans-serif;">Browine Bottom Mini Butter Cake</b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Adapted from <a href="http://rasamalaysia.com/mini-brownie-butter-cake-recipe/2/" target="_blank">Rasa Malaysia</a></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><b>Ingredients</b></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>For Brownies:</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Dark chocolate (I used 62%) 5oz</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Butter 1/4 cup</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Brown Sugar 1/4 cup</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Egg 1</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Flour 1/4 cup</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>For Butter Cake:</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Butter 1/2 cup</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Castor Sugar 1/2 cup</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Eggs 2</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Flour 1 cup</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Baking powder 1/4 tsp</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Milk 3 1/2 tbsp</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><b>Method</b></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1. Preheat oven to 350 F.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2. Lightly grease the muffin pan.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">3. First make the brownie batter by melting chocolate and butter over low heat.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">4. Add in brown sugar and stir until mixed.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">5. Mix in egg and then finally fold in flour.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">6. Place a tablespoon of batter in prepared pan and bake in a preheated oven for 5 mins.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">7. Make the butter cake. Beat butter and sugar.</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">8. Add in eggs one by one.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">9. Sift flour and baking powder.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">10. Add into butter mixture alternating it with milk in three steps.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">11. Spoon about two tablespoons of batter onto brownies and bake again for 15 minutes until set.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">12. Cool, and remove from muffin tray and drizzle with melted chocolate if desired.</span></div>
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Nadiahttp://www.blogger.com/profile/17575595251105277110noreply@blogger.com0tag:blogger.com,1999:blog-187978569708165547.post-79440371859965110332014-06-29T02:24:00.002-07:002014-07-01T03:26:23.973-07:00The Perfect Moist Vanilla Cupcakes<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">Enough said in the title. Yes, they are "The" Vanilla Cupcakes. I am very happy as I write today's post. Its not an easy claim. Vanilla cakes and cupcakes are the trickiest of genre. Oil, shortening, butter or mix of them, all purpose or cake flour, yogurt, milk or buttermilk, egg yolks egg whites or whole, reverse creaming or traditional butter and sugar creaming method, I have tried them all. From white velvet to yellow to white cakes and cupcakes, nothing came out the way I wanted them to be. Moist, tender crumb well risen, nice rounded tops, pronounced vanilla flavor and not so sensitive that if baked for an extra minute, goes dry.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6KHhwmV46yT-F53Iim5v2XRPZ9QwY6BGVDqt4KbqON48HvEMbthHev_Q4Ek_lemtT6n1-FU_l0B41rK7JCMMjCs7Ghnh4KyuyC2EFFFg4khIOAPmiVTLQnpKEd0xcbW9pGRO5tPbrHx5Y/s1600/IMG_5361.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6KHhwmV46yT-F53Iim5v2XRPZ9QwY6BGVDqt4KbqON48HvEMbthHev_Q4Ek_lemtT6n1-FU_l0B41rK7JCMMjCs7Ghnh4KyuyC2EFFFg4khIOAPmiVTLQnpKEd0xcbW9pGRO5tPbrHx5Y/s1600/IMG_5361.JPG" height="213" width="320" /></a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Also, one of the perks is that it is one-bowl method. I will give the well-deserved credit to Lindsay of <a href="http://www.lifeloveandsugar.com/2014/04/29/perfect-moist-fluffy-vanilla-cupcakes/#comment-139395" target="_blank">LifeLoveandSugar</a> who posted this amazing recipe. Thanks Lindsay. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>The Perfect Moist Vanilla Cupcakes</b></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxZTxh1EGRQYf2qXeroGEJpzFa6pmMn_UUGnxVVZOGpr-9LD338XZcpzcj7FOI1gYyENt8Np2sfumm7tnZfBMXDFs_UdfHOjsy8KNxL070Pd8nY-THHfFnUK3DEQldIGhc82r9kvRLZsCN/s1600/IMG_5369.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxZTxh1EGRQYf2qXeroGEJpzFa6pmMn_UUGnxVVZOGpr-9LD338XZcpzcj7FOI1gYyENt8Np2sfumm7tnZfBMXDFs_UdfHOjsy8KNxL070Pd8nY-THHfFnUK3DEQldIGhc82r9kvRLZsCN/s1600/IMG_5369.JPG" height="320" width="213" /></a><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><i>Ingredients</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">All purpose flour 1 2/3 cup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Castor Sugar 1 cup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Baking soda 1/4 tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Baking powder 1 tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Butter (room temperature) 3/4 cup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Egg whites 3</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Vanilla essence 3 tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Milk 1/2 cup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sour cream/Yougurt 1/2 cup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><i>Buttercream Frosting</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Butter 1/2 cup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Shortening 1/2 cup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Icing sugar 4 cups</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Milk 1/4 cup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Vanilla essence 1 tsp</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Method</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><i>Cupcakes</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">1. Preheat oven to 350 F and line muffin tray with paper liners.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. Whisk all the dry ingredients together.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Add in all the wet ingredients and mix with hand beater on medium speed until just smooth. Don't over beat.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4. Fill in the cases with an ice cream scoop or with 1/3 measuring cup.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5. Bake for 15-20 minutes until just done.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibOekYfixRwpP09nM1PQWGDnA_4GXQ7iqaIJgSMkhNCgJNn9F4Cv6l8dX-wg2qpKbIKuE1tt4YOXanPLTb8jxVTbynwOwFltAy3rwp2EXQnfMkrQvDGjwEWmhTwEfmROiEwx7fCxdej5Lh/s1600/IMG_5379.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibOekYfixRwpP09nM1PQWGDnA_4GXQ7iqaIJgSMkhNCgJNn9F4Cv6l8dX-wg2qpKbIKuE1tt4YOXanPLTb8jxVTbynwOwFltAy3rwp2EXQnfMkrQvDGjwEWmhTwEfmROiEwx7fCxdej5Lh/s1600/IMG_5379.JPG" height="181" width="200" /></a><span style="font-family: Trebuchet MS, sans-serif;"><i>Icing</i></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">1. Cream butter and shortening until fluffy and light.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. Add in rest of the ingredients and beat well until smooth.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Frost the cool cupcakes with piping tip 1M from wilton.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4. Top with sprinkles if desired.</span><br />
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Nadiahttp://www.blogger.com/profile/17575595251105277110noreply@blogger.com8tag:blogger.com,1999:blog-187978569708165547.post-13799656496895863522014-06-20T06:07:00.000-07:002014-06-20T06:07:15.326-07:00Healthier Starbucks style frappuccino <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">I personally don't like milk's taste. As a kid, I always drank with some kind of milk flavoring product. I am still the same plus starbucks is everywhere here. Something needs to be made at home with fewer calories.The whopping calories in its decadent frappuccinos makes them an occasional treat. I tried this recipe at home and it turned out pretty awesome. I saw somewhat similar version at <a href="http://chocolatecoveredkatie.com/2011/08/01/healthy-starbucks-frappuccinos/" target="_blank">Chocolate covered Katie</a> but I wanted it to be chocolate. So here is a very nice substitute for summers when you want to sip a nice cold glass of milk in this form.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPOVY1iv6uNMvf4qPBA6XU7II-06rgoQQRcFhj1zP47vgfIMzG-QAWcesedBndk5SX0JiUasRLVfY3Zr_Pr7yWv2co341L6S6fFU8wD8Y8pTejK0jCyEY8HVcFAdrIjSaIRNJjAi8zumGR/s1600/IMG_5111.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPOVY1iv6uNMvf4qPBA6XU7II-06rgoQQRcFhj1zP47vgfIMzG-QAWcesedBndk5SX0JiUasRLVfY3Zr_Pr7yWv2co341L6S6fFU8wD8Y8pTejK0jCyEY8HVcFAdrIjSaIRNJjAi8zumGR/s1600/IMG_5111.JPG" height="320" width="213" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">You can try substituting soy milk, almond milk or coconut milk, once I tried with coconut milk substituted for half the normal milk and it turned out more creamier with a slight hint of coconut. But mind you coconut milk is high in calories than regular full fat milk. The blending process makes it thick and frothy and you will not notice much, the loss of creamy richness. </span><span style="font-family: 'Trebuchet MS', sans-serif;">For the sake of blog beauty, I went a step ahead and added some whipped cream and chocolate fudge sauce.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHeMajjLDf_LEFKwHvfh6o8siXSueGVHRo1qbp-vFHthFo_fk6ppj1ZxIG1qpDO4j1KIKPXpXZDfu5jbToPAcopMTypgl9LniKlbLvWONopFtRONesg_7Txu3Kq-0oqbEMIJDcM2HdXjpX/s1600/IMG_5117.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHeMajjLDf_LEFKwHvfh6o8siXSueGVHRo1qbp-vFHthFo_fk6ppj1ZxIG1qpDO4j1KIKPXpXZDfu5jbToPAcopMTypgl9LniKlbLvWONopFtRONesg_7Txu3Kq-0oqbEMIJDcM2HdXjpX/s1600/IMG_5117.JPG" height="320" width="213" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Healthy Mocha Milkshake</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;">Serves 1</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Preparation time - 5 minutes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><i>Ingredients</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Milk 1 cup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cocoa powder 1 tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Drinking chocolate* 1 tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sugar 1 tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Coffee 1/2 tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">pinch of salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Vanilla essence few drops</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">ice cubes few</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><i>Method</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">1. Blend everything in blender till thick and foamy.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. Pour in tall glasses and serve immediately.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Top with whipping cream dallop and chocolate sauce if desired.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">*I use Cadbury's drinking chocolate but if you dont have it, add 1/2 tsp of additional cocoa and 1 tsp of sugar.</span><br />
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Nadiahttp://www.blogger.com/profile/17575595251105277110noreply@blogger.com1tag:blogger.com,1999:blog-187978569708165547.post-78390289396300836852014-02-06T03:11:00.000-08:002014-02-28T05:32:42.747-08:00A traditional Pakistani sweet dish - Split Gram Fudge<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">Though I had written this post a while back but due to some technical reasons, I lost the draft. Searching for words and then framing them can be sometimes a painful task specially when you are already lagging behind. Writing should come as a flow and in my humble opinion cannot be crafted. I have been a little out of touch with my reading agenda. The other day, when I was visiting a book store, I seriously felt my heart dropped. So the reading and writing (read frequent blogging) has climbed up in my to-do list and hopefully I am able to keep up to it.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Coming back to today's recipe, this is one of my favorite Pakistani sweets. Its made up of very few (high fat) ingredients and you are going to hook to it. Its main ingredient is Split Gram, also called Split Bengal Gram. It is boiled, ground and made into a fudge. 'Halwa' is the traditional Urdu word which we use in Pakistani cuisine to what is commonly known as fudge. My little research revealed that Halwa/Fudge is popular among all parts of the world. It can be of different types, like made from carrot, pumpkin, almond, walnut etc.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Split Gram Lentils Fudge / Chanay ki daal ka halwa</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><i>Ingredients</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Split Gram Lentils 250 gm soaked for 6 hours</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sugar 250 gm</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Clarified Butter or Ghee 3/4 cup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Milk 1/2 litre</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Green Cardamom few crushed and few whole</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Almonds and pistachios blanched and sliced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Saffron few strands</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><i>Method</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Drain water from the soaked lentils. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. Boil milk and add lentils and saffron.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Cook on medium heat till the milk dries and lentils are tender.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4. Cool and blend with little water if required. There should be no lumps.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5. In a separate pan, heat clarified butter or ghee. Add cardamom and then add lentil paste.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">6. Fry for 15 minutes till light brown on slow heat, stirring continuously.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">7. Add sugar and continue to fry until it forms a ball and fat is separated.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">8. Remove it in a lightly greased square/rectangle dish and sprinkle nuts. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">9. Allow to cool before cutting diamond shaped pieces.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">10. They keep well in a air tight container for upto a week.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
Nadiahttp://www.blogger.com/profile/17575595251105277110noreply@blogger.com1tag:blogger.com,1999:blog-187978569708165547.post-22476852635435553692014-01-14T05:20:00.003-08:002014-01-14T05:20:54.494-08:00Fluffy Pancakes for breakfast or lunchbox<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">Ok, I need more time. Time management is not working. There's lot needs to be done when time permits. Its quite difficult to find time to blog your favorite recipes between home, kids, work and winters. Meanwhile I will post some quick and super easy recipes which are worth trying for busy moms who are struggling to feed all natural and healthy to their kids. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0liYAjUycCVORwHZytaJdT7eSAiK-XXDTbEENl50tCJr6Ac5o1tiGg7yv7KQMXrlJmuKWrpQOd0ZBbhcYlxcuthThLyfE_Ei8r4BPfK61Uwhe-23M-Q88eLada32ZFbjLM7y6BXSbr2xP/s1600/IMG_3791.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0liYAjUycCVORwHZytaJdT7eSAiK-XXDTbEENl50tCJr6Ac5o1tiGg7yv7KQMXrlJmuKWrpQOd0ZBbhcYlxcuthThLyfE_Ei8r4BPfK61Uwhe-23M-Q88eLada32ZFbjLM7y6BXSbr2xP/s1600/IMG_3791.JPG" height="213" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I have not been a breakfast person for most of my life but as I became a mom, I knew this was not right. Like as they say, "By the time you realize how great you mum is, you have your own nagging daughter." Rightly so, when my daughter said that mum you don't make pancakes like khala (maternal aunt) does. Right so here it is the recipe of pancakes you cant go wrong with them discovered by my sister through Joy of Baking.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9N3rEpHdMpUJOyOZjRLoboG3buWPFsmDmM6svc2V2fHF57EiSsw75tRaXhh3v9DROoZFUh6JxZ7CBd3SQfS5M6Zg-F5QuZeplRo-0M6wALC7EjK1eu0VzQaF78-icFjBFroQxczHprEuq/s1600/IMG_3794.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9N3rEpHdMpUJOyOZjRLoboG3buWPFsmDmM6svc2V2fHF57EiSsw75tRaXhh3v9DROoZFUh6JxZ7CBd3SQfS5M6Zg-F5QuZeplRo-0M6wALC7EjK1eu0VzQaF78-icFjBFroQxczHprEuq/s1600/IMG_3794.JPG" height="213" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Flour 1 cup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sugar 2 tbsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">salt 1/4 tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Baking powder 1 1/2 tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Egg 1</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Milk 1 cup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Butter melted 2 tbsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Complimentary adornments : fresh fruits like strawberry, chocolate sauce, maple syrup, butter and nuts</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Method</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">1. Mix in dry ingredients.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. Lightly whisk all wet ingredients.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Mix wet into dry ingredients with a gentle stir to incorporate all ingredients but don't beat else it will become chewy. There may be a few lumps left. Check the consistency, you may want to add a few tablespoons of milk.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4. Heat a non-stick pan and brush it with melted butter. I use a kitchen towel too.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5. Put 1/4 cup of batter and cook over medium heat for 2 mins. When the bubbles appear on top, flip them and cook for another minute or so.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">6. Serve immediately with your choice of topping.</span></div>
Nadiahttp://www.blogger.com/profile/17575595251105277110noreply@blogger.com2tag:blogger.com,1999:blog-187978569708165547.post-62597563732131414332013-11-26T11:55:00.002-08:002013-11-26T12:08:09.647-08:00Bread Sticks - a crunchy snack<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">My daughter loves bread sticks. Not only now but since she was a baby, she used to use them as a teether. She still loves them and when the other day while doing groceries, she picked a pack from the store, I was tempted to try them as I am a little freak when it comes to bakery or pre-packaged product. I don't use organic products but I try to make maximum things at home and avoid junk food altogether. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiCYBwNnJTRi9aqVPERAPl4mt0av82gtI39lOF1n5tazXzhbJ15C_l7ud2mp01WRq5lHEdmcSufjuHzh4oR08VrPcgUQ8M_yQzdcP2q4aHrO3ScHkkJ-Nzboj0VWlespXI5fhVa21_taV3/s1600/IMG_3050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiCYBwNnJTRi9aqVPERAPl4mt0av82gtI39lOF1n5tazXzhbJ15C_l7ud2mp01WRq5lHEdmcSufjuHzh4oR08VrPcgUQ8M_yQzdcP2q4aHrO3ScHkkJ-Nzboj0VWlespXI5fhVa21_taV3/s320/IMG_3050.JPG" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The recipe credit goes to Betty Crocker via my sister who had tried it before and she sent me a picture of the recipe. In my opinion, your normal pizza or bread dough would work if the process is followed as mentioned in this recipe. Interesting fact I came to know when I sent it to my Egyptian neighbor and friend that in French it is called Patton Salee. Ideal for soups and salad or just to munch,here goes the recipe.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinu145tAuNcODxbV4-g3OpukIRZDurOmpsUOEcNo6eTlIJ0LbVhlbGNC4g_wPg9gfNdjprs95EbJ7FtQeypy37qon0dhYOMVtXhlQUB84BRZN2OJGdy8L-NEU2Sk66ytzNlqTKTDS324CN/s1600/IMG_3053.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinu145tAuNcODxbV4-g3OpukIRZDurOmpsUOEcNo6eTlIJ0LbVhlbGNC4g_wPg9gfNdjprs95EbJ7FtQeypy37qon0dhYOMVtXhlQUB84BRZN2OJGdy8L-NEU2Sk66ytzNlqTKTDS324CN/s320/IMG_3053.JPG" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Bread Sticks</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><i>Ingredients</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Granulated yeast 21/2 tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Water (luke warm) 1/3 cup + 2 tbsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Olive oil 1/4 cup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sugar 1tbsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Salt 1tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Flour 2 1/4 cup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Egg 1</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cumin/Sesame/Nigella seeds 1 1/2 tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><i>Method</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Line the baking sheets with parchment or baking paper or grease well. Pre-heat the oven to 350F.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. Place yeast, 2 tbsp water, sugar in a mixing bowl.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. When becomes frothy, add 2 cups flour, salt,oil and rest of the water.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4. Mix till it comes together.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5. Using dough hook or palms of your hand, knead the dough for 5-8 minutes till smooth and elastic using flour if sticky.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">6. Make the dough into a long roll and cut into 32 equal pieces. To make equal size, cut the log into half and then each piece into half till you reach 32.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">7. Roll thinly using your hands on a lightly floured surface.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">8. Place them on baking sheet and let it rest in a warm place for 20 minutes.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">9. Brush egg white on top and sprinkle the seeds.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">10. Bake for about 15-20 mins. until golden brown.</span><br />
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Nadiahttp://www.blogger.com/profile/17575595251105277110noreply@blogger.com1tag:blogger.com,1999:blog-187978569708165547.post-76765945079159481022013-09-29T03:16:00.001-07:002013-09-29T03:53:11.117-07:00Easy and delicious Chocolate Panna Cotta<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">Panna Cotta can be classified as the most easiest yet luxurious dessert. It cannot only be prepared in a jiffy but has several options to play with.Flavors, toppings, layering and unmoulding all can be done with it. It also contains very few ingredients. the idea is to combine cream with your desired flavors and some other add-ons. Ideal for summer brunches and dinners, plated individually, it can attract quite a many oohs and aahs.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">This time I have tried the chocolate version which is the favorite flavor of my kids all the time. The younger one is the one who persuades me to make something sweet and chocolaty. So here is my dark chocolate panna cotta, with the recipe adapted from William Sonoma website.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Chocolate Panna Cotta </b>(slightly adapted from <a href="http://www.williams-sonoma.com/recipe/chocolate-panna-cotta.html" target="_blank">William Sonoma website</a>)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Ingredients</i></span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Heavy Cream/Half n half 1 3/4 cup (you can also use 1 cup milk and 3/4 cup cream or vice versa but the result will be less luscious nontheless tasty)</span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Gelatin unflavored 1 1/4 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Salt a pinch</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Sugar 2 tbsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Dark chocolate 2 ounces [I used with 62% cocoa]</span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;"><i>Method</i></span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">1. Take 1/4 cup of cream and sprinkle gelatin over it. Wait for 5 minutes until it blooms and heat just enough so the gelatin melts. You can do it on a water bath or microwave but for a few seconds only.</span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">2. Take the rest of the cream and add sugar, salt in it and let it boil. </span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">3. Pour over chocolate so that the chocolate melts while stirring.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4. Add in the gelatin mixture.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5. Pour in 4 lightly greased ramekins or one large dish.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6. Chill for atleast 3-4 hours before serving.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">7. If you wish to unmould it, then put the base of the ramekin in hot water for one minute. Loosen it with a running knife and invert on a serving plate.</span></div>
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Nadiahttp://www.blogger.com/profile/17575595251105277110noreply@blogger.com13tag:blogger.com,1999:blog-187978569708165547.post-90118852204154233022013-07-14T03:20:00.000-07:002013-07-14T03:20:47.692-07:00Ma'amoul - a traditional Arabic filled shortbread cookie<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">Ramadan is upon us Alhamdolillah and we are enjoying every bit of it. As many of you may be aware that it the sacred month of fasting for all the Muslims around the world. The schedules get tighter due to religious activities, specified meal times and this year it is coupled with kids vacations and heat wave in Middle East. Many festivities and traditions are associated with it like feeding poor people, enriching your souls, giving more charity and in practicing self-control. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRs-YYMxB8siEIje6EcR21llaroZ0zEILVpeXc70ZE44C4A9i1L55qsHqf17OTaGAc05NRGnSPGPm9kHB8VVnKe_zjJDGuyMeyjcFrHkcKTyIHM97MjI2J9AC3cuH8hvVQf6i99rTesx_4/s1600/IMG_2076.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRs-YYMxB8siEIje6EcR21llaroZ0zEILVpeXc70ZE44C4A9i1L55qsHqf17OTaGAc05NRGnSPGPm9kHB8VVnKe_zjJDGuyMeyjcFrHkcKTyIHM97MjI2J9AC3cuH8hvVQf6i99rTesx_4/s320/IMG_2076.JPG" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">But body needs food and that too good one. In this post I am going to share a very nice recipe of a stuffed cookie called Ma'amoul which is very popular in Middle East. Residing in this part of the world, I want to take the opportunity to learn its diversified cuisine. Ma'amoul, generally said to have its origin in Lebanon but it is equally popular in the entire region and particularly in this month. My grandmother who lived in Iraq for quite sometime used to make a different version of this cookie. This recipe is a slight adaption from my grandmother's recipe and from my Egyptian friend and neighbor. Many recipes you will find with semolina, however I did'nt had much success with that. So here is more simplified and quite easy version of this wonderful cookie with added homemade goodness.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Its filling varies like walnut, pistachios, figs etc. but I have used plain dates. Traditionally, they are prepared using a mold as pictured below.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Date Ma'amoul</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Ingredients</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Dough</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Flour 2 1/2 cup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Butter softened 1/2 cup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Shortening or clarified butter 2 tbsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Baking powder 1 tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Egg 1</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Caster Sugar 1/2 cup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Black Nigella seeds 1/4 tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Salt 1/2 tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Milk to bind</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Filling</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Soft Dates 8-10</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">If your dates are not soft, you can try soaking in hot water for sometime. Mine were sweet enough and did'nt need any added sugar</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Powdered Sugar to dust</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Method</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Remove pits from the dates and make paste using food processor.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. Combine all the ingredients except milk.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Start making a dough adding milk gradually until a smooth soft dough is prepared.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4. Take the wooden mold and dust with flour so the dough does'nt stick in its grooves. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5. Put a small piece of dough according to your mold size. A simple guide is that you take the same size as it fits in the mold.Then you press your fingers to make space inside and place the date mixture. The dough that has come out from the sides , use it to close the cookie.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">6. Tap it gently on the working surface to take out the cookie. Place on an ungreased baking tray.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">7. Bake in a pre-heated</span><span style="font-family: 'Trebuchet MS', sans-serif;"> oven at about 350F for 20 mins until golden brown.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">8. Dust with icing sugar. These cookies keep well in an airtight container.</span><br />
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Nadiahttp://www.blogger.com/profile/17575595251105277110noreply@blogger.com2tag:blogger.com,1999:blog-187978569708165547.post-14018210571209570152013-06-10T00:30:00.005-07:002013-06-10T02:17:20.562-07:00Zesty Lemon and Juicy Strawberry Trifle - perfect for summer<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">Today I am going to share a very nice crowd pleasing recipe which you can prepare a day in advance for the big dinner. It has several steps so it can be broken down into phases. It has lemon pound cake, lemon curd, strawberries, whipped cream and candied lemon slices.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_LWcD7bHwuftBaIGxN0kWwYqhuuGtz1UTOWD52RM_gtKt28lTsHRwElJ38RTNxRaqjaLqtrfkUOba-or88AkiwWDrlc2_qtKdRdryTqlZV6Acopyjqf_42y-G9MIuKhRwDh5p33smWyOO/s1600/IMG_1630.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_LWcD7bHwuftBaIGxN0kWwYqhuuGtz1UTOWD52RM_gtKt28lTsHRwElJ38RTNxRaqjaLqtrfkUOba-or88AkiwWDrlc2_qtKdRdryTqlZV6Acopyjqf_42y-G9MIuKhRwDh5p33smWyOO/s320/IMG_1630.JPG" width="213" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><b>LEMON POUND CAKE</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">For Pound cake, you can use any of the recipes I posted before <a href="http://bakefresh.blogspot.com/2011/08/best-ever-pound-cake.html#.UbV8GdKmiAg" target="_blank">here</a> and <a href="http://bakefresh.blogspot.com/2012/03/quick-breads-with-daring-bakers-lemon.html#.UbV8RNKmiAg" target="_blank">here</a>. In the first one, you might want to add some lemon zest and couple of tablespoons of lemon juice. Or if you are tight on time, you can use any purchase any prepared ones.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">When its at room temperature, cut it into thick slices. If not using right away, wrap and put it in air tight box.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>SIMPLE SUGAR SYRUP</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">For soaking the cake, you will need a simple sugar syrup in the ratio of 1:2 (sugar:water), Boil both of them until sugar dissolves, cook and store in a bottle. You can also use a mild juice like pineapple.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>CANDIED LEMON PEEL</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">They are very easy to prepare and extremely pleasant to eyes, not to mention looks quite impressive and professional. You can go to Marth Stewarts' website to get the recipe <a href="http://www.marthastewart.com/346961/candied-lemon-slices" target="_blank">here</a>.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>WHIPPED CREAM</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Whip around 1.5/2 cups of cream with around 1/2 cup of icing sugar and a few drop of vanilla essence. Make sure you follow the basic rules of whipping the cream that is to chill the bowl, beater blades and cream. Whip till fluffy and double in volume. Do not overbeat else it will curdle.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>STRAWBERRIES</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Use fresh strawberries preferably as I find frozen/tinned ones too soggy. Wash, hull and cut them into halves, bigger ones into quarters. Put them in a strainer and sprinkle 1 tablespoon of sugar to drain off excess liquid. I used around 1 cup of strawberries but then any amount you fancy will be fine. That is the beauty of the trifle.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiowgubNdNzjPSQ9wAbelvuM7zBTKTSCWoqdS4P3Y8bVto841uhJ-_ng5_uekOc9nlCJyVP6Y0vIg2nr6yVfebmLj-4fZ2rgpICOsESfO5R416-NgjyzgjXZmgyd6GwctuBcFRl5sewi4nQ/s1600/IMG_1638.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiowgubNdNzjPSQ9wAbelvuM7zBTKTSCWoqdS4P3Y8bVto841uhJ-_ng5_uekOc9nlCJyVP6Y0vIg2nr6yVfebmLj-4fZ2rgpICOsESfO5R416-NgjyzgjXZmgyd6GwctuBcFRl5sewi4nQ/s320/IMG_1638.JPG" width="213" /></a><span style="font-family: Trebuchet MS, sans-serif;"><b></b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>LEMON CURD</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Beware, this is a very tangy curd and if you wish, you can use 3 lemons instead of 4. I will be doing that next time.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><i>Ingredients</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Egg yolks 6 large</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sugar 1 cup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3-4 lemons, zested and juiced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Butter 1/2 cup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><i>Method</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.<br /><br />Read more at: http://www.foodnetwork.com/recipes/tyler-florence/lemon-curd-trifle-with-fresh-berries-recipe/index.html?oc=linkback</span><span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSEo1BBuP-q0L18dRq0d7xynWBo-vvLxg8ThKnrlKE7TGi5Fm3bIIUAz02iWtQmuPh7XpvTKQ4iD5GxtLIW63U4Wo2LgJORMumkxHM7RqH0AgoLialq7feHVtWrWLv2Bbw-p2Oedq9OXsQ/s1600/IMG_1639.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSEo1BBuP-q0L18dRq0d7xynWBo-vvLxg8ThKnrlKE7TGi5Fm3bIIUAz02iWtQmuPh7XpvTKQ4iD5GxtLIW63U4Wo2LgJORMumkxHM7RqH0AgoLialq7feHVtWrWLv2Bbw-p2Oedq9OXsQ/s320/IMG_1639.JPG" width="213" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>ASSEMBLING</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">1. Take a Trifle bowl or any big transparent bowl so that the layers are visible.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. Place a layer of sliced pound cake.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Brush them with simple sugar syrup. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4. Spoon a layer of Lemon curd.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5. Top with strawberries.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">6. Smooth whipped cream with a spatula. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">7. Repeat steps 2-6.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">8. Decorate it with candied lemon slices.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuzIdoyzIxxeydQP-aY6thmh3STEzYKwHqpjMPa5i-dR13zWtmpjWIgKvEyWdUlwf8JT0ZQK4cV6uhXRwnJnKa5Ug2NS31bUY0_PeUwLIxNEtWDKr0wLEOGdfZ_5zXmdKRcVLoUI9Zk0zj/s1600/IMG_1644.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuzIdoyzIxxeydQP-aY6thmh3STEzYKwHqpjMPa5i-dR13zWtmpjWIgKvEyWdUlwf8JT0ZQK4cV6uhXRwnJnKa5Ug2NS31bUY0_PeUwLIxNEtWDKr0wLEOGdfZ_5zXmdKRcVLoUI9Zk0zj/s320/IMG_1644.JPG" width="267" /></a></span></div>
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Nadiahttp://www.blogger.com/profile/17575595251105277110noreply@blogger.com0tag:blogger.com,1999:blog-187978569708165547.post-55622579209671761432013-04-16T11:42:00.000-07:002013-04-16T11:42:43.171-07:00Appetizers - Cucumber n Cream <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">Appetizers served at dinners is really enjoyed by people. I mean who does'nt love the complimentary bread or crackers in a fancy restaurant. It sets the mood for the dinner. It need not to be lavish or complicated. Simple appetizer with no need of plates or napkins are often the best. They are pretty to look at too.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">In the last dinner party at my home, I prepared some super easy appetizers and guess what, completely crowd pleasing. They can be prepared in a jiffy. Apologies for not so good picture but I promise, next time I make, I will update this post and that will be pretty soon.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7D2E0fDjDQJN7l1OzVJl1gPV_kUhlKR_Xap1JX_uzLBlLENMtYexyLWwqHjFiCZ0MYikmtXws2hv3Tl4wl48E2TTWbFd-QhGSVZWNUEk-UVBEesS0Vz3AOX48jZgW05cSNK1DNrqoPCjj/s1600/IMG_1674.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7D2E0fDjDQJN7l1OzVJl1gPV_kUhlKR_Xap1JX_uzLBlLENMtYexyLWwqHjFiCZ0MYikmtXws2hv3Tl4wl48E2TTWbFd-QhGSVZWNUEk-UVBEesS0Vz3AOX48jZgW05cSNK1DNrqoPCjj/s320/IMG_1674.JPG" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Cucumber and Cream Appetizers</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><i>Source:</i> http://magda-whatsfordinner.blogspot.com/2012/08/party-in-two-minutes.html</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><i>Ingredients</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cucumbers 3</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cream cheese light 8oz</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sour Cream or yogurt 2 tbsp [low fat will do]</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Fresh chopped mint 2 tbsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Fresh chopped basil 2 tbsp [I didnt have fresh so I used dried]</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Garlic crushed 1 clove</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Lemon juice 1 tbsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Salt and pepper to taste</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><i>Method</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Wash the cucumbers, take the bottom and top off and cut into slices thickly.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. Mix the rest of the ingredients very well.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Spoon on to the cucumber rounds or you can pipe them also.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4. Stick a pick for easy serving.</span><br />
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Nadiahttp://www.blogger.com/profile/17575595251105277110noreply@blogger.com6tag:blogger.com,1999:blog-187978569708165547.post-24148356474188157332013-03-24T01:12:00.000-07:002013-04-16T11:43:06.829-07:00Sweet and Tangy Lemon Tarts<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">Its been a while again. Lot of pictures waiting for their turns to get blogged. I love baking, <a href="http://www.facebook.com/BakeFresh/photos_stream" target="_blank">decorating</a>, party planning (see my latest venture <a href="http://www.facebook.com/media/set/?set=a.577694272243447.1073741827.161504113862467&type=1" target="_blank">here</a> and <a href="http://www.facebook.com/media/set/?set=a.559379337408274.131812.161504113862467&type=3" target="_blank">here</a>), blogging, food photography. I would love to implement lot of pipeline projects like blog re-design and try some dishes, write some tutorials. On the other hand I am a full-time mom. So sometimes many things take a back seat and its just kids and home and business. I hope and pray that I fulfill my main responsibility as a mother now and every other thing will fall back into its place later and will be completed in due time. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimeNP-I4krEuir7nENGkdMFygIDrEsTkK41lPu_ItUOsJoykxkhToB287mgChjZwaN6BLoaHFzjkB0TvP4VFn-XGFpU5cSNhR4_z-Bf6Yg1bPMPLxZdYp_XUiK6QQKA2XD28nXSLac29lT/s1600/IMG_0560.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimeNP-I4krEuir7nENGkdMFygIDrEsTkK41lPu_ItUOsJoykxkhToB287mgChjZwaN6BLoaHFzjkB0TvP4VFn-XGFpU5cSNhR4_z-Bf6Yg1bPMPLxZdYp_XUiK6QQKA2XD28nXSLac29lT/s320/IMG_0560.JPG" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">This recipe is a very old tart very popular in Pakistan bakeries and is my mom's favorite. So when she was visiting me recently, I made it for her.It is a very handy no fuss dessert ideal for picnics and bbqs. Although the base is nearly perfect, I would like the filling consistency to be more thick enough to be able to pipe. May be a little more corn flour or lemon pastry cream with egg yolks. I will keep this posted once I figure it out.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Sweet and Tangy Lemon Tarts</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Recipe source - Shireen Anwar, from a very popular Pakistani TV channel</span>
<span style="font-family: Trebuchet MS, sans-serif;"><i>Ingredients</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Base</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Butter cold but soft,cubes 4 ounces or 4 tbsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Castor sugar 5 tbsp or 2 1/2 ounces</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Vanilla essence a few drops</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Egg yolk 1</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Flour 6 ounces or 12 tbsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Filling</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Vanilla Custard 1 tbsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Corn flour 1 tbsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Water 1/2 cup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Egg yolks 2</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Yellow color a few drops</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sugar 1/2 cup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Lemon juice 2 tbsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Butter 1 tbsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><i>Method</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Base</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. To make the base, beat butter and sugar until creamy. Add in the egg and essence.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. Rub in the flour to make a dough. Do not over mix else it will make the base chewy rather than crispy.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Roll out on lightly floured surface and cut 15 three inches rounds with a cookie cutter.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4. Line in 2.5 inch muffin pan.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5. Bake in a pre-heated oven at 350 F for about 20 minutes until golden.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Filling</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. To prepare the filling, place all the ingredients in a sauce pan except butter and lemon juice.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. Whisk gently on medium flame until it comes together and thickens.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Add in lemon juice and butter.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4. Let it cool before filling the cases. Dot with strawberry jam.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Makes about 15. Can be refrigerated.</span><br />
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Nadiahttp://www.blogger.com/profile/17575595251105277110noreply@blogger.com7tag:blogger.com,1999:blog-187978569708165547.post-84010865129158948302013-02-20T03:39:00.000-08:002013-04-16T11:43:33.544-07:00The divine Chocolate Ganache Tart<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">I am trying to clean up my hard disk and its no surprise that most of it has been filled up with pictures. I am also organizing them categorically and then yearly, its a long process but its high time. While doing this boring task, I stumbled upon a couple of pictures of Chocolate Tart which I made a while ago for some guests (and to utilize my new really cool loooong tart pan). I just got to eat the crumbs remaining because it disappeared in minutes. I got to hear lot of compliments for it specially the crust.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Thankfully I did remember to save the recipe then. So here it is - another winner chocolate based recipe.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Chocolate Ganache Tart</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Recipe source - <a href="http://simplyromanesco.blogspot.com/2012/11/chocolate-tart-classic.html" target="_blank">Simply Romanesco</a></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>CRUST</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><i>INGREDIENTS</i></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup plus 1 tbsp butter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3/4 cup icing sugar (aka powdered or confectioners sugar)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup grounded blanched almonds (i used almond flour or almond meal, half of hich i slightly toasted in oven)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp vanilla</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 egg</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 3/4 cup flour</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><i>METHOD</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">1. To make the crust, beat butter until creamy.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. Add in sugar and continue to beat.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Beat in almond flour, salt and vanilla.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4. Beat in egg.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5. Lastly add in flour and just mix enough until its soft, damp and moist with all ingredients incorporated. Don't think about rolling, this dough in my opinion is best when pressed directly into the tart pan.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">6. Scrape out all into the pan, you can use a 9"round tin or a long 12x2 inches rectangular pan. Nicely and firmly press the dough into the pan with clean edges.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">7. Refrigerate for 25 mins and then bake in pre-heated oven at 350 F. Prepare the filling meanwhile. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">FILLING</span></b><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><i>INGREDIENTS</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">6 ounces chocolate [I used a combination of dark chocolate and milk, 4 oz dark, 2 oz milk</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">,you can vary it according to your taste]</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup + 1/2 tbsp heavy cream</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 egg yolk</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 1/2 tbsp butter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp vanilla</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Orange zest to decorate</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><i>METHOD</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Melt the chocolate in microwave or double boiler.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. Beat 1/2 tbsp cream and egg yolk until just liquidy.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Bring the rest of the cream to boil adding in vanilla.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4. Pour over chocolate and mix well.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5. Whisk in egg yolk mixture and then butter.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">6. Pour the mixture into half baked tart and bake for another 10 minutes until slightly firm. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">7. Chill in refrigerator so the ganache sets. Decorate and serve.</span><br />
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Nadiahttp://www.blogger.com/profile/17575595251105277110noreply@blogger.com3tag:blogger.com,1999:blog-187978569708165547.post-33002384313241688172013-01-14T05:53:00.002-08:002013-04-16T11:44:06.444-07:00Pots de Creme - a luscious, sinful dessert<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">Chocolate it is! My parents are here for a visit and they are an avid sweet tooth. Plus when they are visiting their baker/decorator daughter, having anything sweet from outside or simply not having it, is a sin. Its good for me too without having to worry about consumption, I can try some safe and 'always wanted to try' recipes. They both are loving my experiments so far. Good news is that I can then share them with you.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">So here is a luscious dessert and as much as I like easy to put together recipes, this one is right on spot. The beautiful individual servings just gives you sense of ownership (and portion control ;)). </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Chocolate Pots de Creme is a French equivalent of pudding or custard or a cross between them. Its simple yet achieves amazing result. When I first saw it on Sticky Gooey Creamy Chewy blog, I 'favorited' it as I knew I had to make it.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Chocolate Pots de Creme</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Adapted from <a href="http://stickygooeycreamychewy.com/2012/02/08/make-your-valentine-feel-special-with-chocolate-pots-de-cremeravemetwo-ways/#ixzz2HxPy8Spp" target="_blank">StickyGooeyCreamyChewy</a></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><i>Ingredients</i></b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Milk 1 cup</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Cream 1 cup</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Vanilla bean 1 split open and seeds scraped out<br />Dark Chocolate 4 ounces</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Eggs 2 </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Egg yolks 2<br />Granulated Sugar 1/3 cup<br />Cocoa powder 2 tsp<br /><br /><b><i>Directions</i></b><br />1. Preheat oven to 320 F. Put some water on to boil.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. Combine milk,cream,vanilla pod and seeds together in a medium saucepan and place over medium heat. Bring to a boil and remove from heat. Cover and let infuse for 30 minutes.<br />3. Place chocolate in a small bowl and microwave in increments of 20 seconds until melted.<br />4. In a larger bowl, whisk the eggs, yolks and sugar together until thoroughly combined. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5. Slowly add milk and cream mixture, whisking constantly. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6. Mix the dark chocolate and cocoa powder.<br />7. Pour the pots de crème mixtures into in small ramekins and place it in a baking dish with at least 3-inch sides. Fill the baking dish with boiling water until it reaches about halfway up the sides of the pots de crème.<br />8. Bake for 25-30 minutes, or until pots de crème are set, but slightly jiggly in their centers. Remove from the baking dish and cool. Store in the fridge, covered with plastic wrap. The crèmes are best served the same day, but will keep 2-3 days in the fridge. Goes really well with whipped cream.<br /><br />Makes 6 servings</span></div>
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Nadiahttp://www.blogger.com/profile/17575595251105277110noreply@blogger.com1tag:blogger.com,1999:blog-187978569708165547.post-63117483227142077672012-12-09T01:16:00.003-08:002013-04-16T11:44:32.345-07:00Savory Tart - Caramelized Onion and Spinach Tart<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">I am receiving lot of requests to blog regularly and even more to organize it. I know I have to and I even want to but just can't figure out the right and nominal web designer. If you guys have any pointers please let me know. I want to create a more visual appealing blog where finding information is much easier. As the number of posts have grown, it makes more sense to sort them categorically. On a side-note I am trying to figure out a schedule with <strike>ample</strike> decent time to blog (prepare dish, present, photograph, write post) along with my <a href="http://www.bakefresh.net/" target="_blank">business</a>, my home and family, books and a TODDLER. You get it? Cool. :)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyrDyaU4r86h2EnQgbnyBHylMW1ymnsjbz8fXkkFgaHalkmQBmrg3Dc8j2gW8YXXdAVOIXpkAhTAV99JzRb2KwTQp-WngTfnPkDkFxKGphTvgTB-p01IrdCe7sGWwwG89KJsjK38ToULDW/s1600/IMG_0787.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyrDyaU4r86h2EnQgbnyBHylMW1ymnsjbz8fXkkFgaHalkmQBmrg3Dc8j2gW8YXXdAVOIXpkAhTAV99JzRb2KwTQp-WngTfnPkDkFxKGphTvgTB-p01IrdCe7sGWwwG89KJsjK38ToULDW/s1600/IMG_0787.JPG" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I normally don't post much on savory dishes but this was exceptional. I had to share this. As much as I always want to post a perfect recipe, this one came right upto the level. It is easy to prepare and quick to devour. Even my picky eater loved it. You can compare it with a quiche (which I posted <a href="http://bakefresh.blogspot.com/2010/11/quiche-re-visited-this-time-with-sour.html#.UMOOpORJOAg" target="_blank">here</a> and <a href="https://www.blogger.com/"><span id="goog_1802743394"></span>here<span id="goog_1802743395"></span></a>) but ultimately quiche is also a tart. It consists of a savory base with filling of vegetables/meat/chicken and egg/milk mixture. Its a whole meal in itself. You can try base with whole wheat flour, and use low fat milk instead of cream/Full fat.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The key to this tart is in my opinion is Parmesan Cheese. It is Italian extra hard kind of cheese with lot of flavor. Remember to buy original Parmesan cheese (yes there are parmesan flavors available) and grate it when you need. Its a little hard to do but the flavor is so deep and rich that you only need couple of table spoons to make a dish from ordinary to extra ordinary. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The recipe has been taken from book 'Freshly Baked' gifted by my sister long time back and it has some promising recipes. The original recipe contained balsamic vinegar in filling and I forgot to add and it turned out fine without it.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Caramelized Onion and Spinach Tart</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><i>Adapted from Fresh Baked by Louise Pickford</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><i><b>Ingredients</b></i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><i>Crust</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Flour 6ounces/12 tbsp</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Parmesan Cheese 1ounce/2 Tbsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Salt a pinch</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cold water 3 tbsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Butter cold 3tbsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><i>Filling</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Butter 1 tbsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Small baby onions 12 or 2 medium</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Garlic cloves 6</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Spinach leaves frozen 8 ounces</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cream </span><span style="font-family: 'Trebuchet MS', sans-serif;">3 ounces</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Low fat milk 4 ounces</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Eggs 2</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Parmesan cheese grated 2 tbsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Salt and pepper</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">pinch of crushed red pepper</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;"><b><i>Method</i></b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Make pastry tart first. Sift flour and salt into a bowl.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. Rub in butter cut up into pieces with your finger tips until they resemble the bread crumbs.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Stir in parmesan cheese. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4. Work in the water to form a soft dough.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5. Wrap in cling film and chill for 15 mins.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">6. Roll out the dough on lightly floured surface about 12 inch diameter.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">7. Take a tart tray and carefully place the rolled out dough on 10 inches tart tray.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">8. Prick with fork and chill in fridge for 15 mins.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">9. Bake in a pre-heated oven at 180 C. for 15 mins.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">10. Prepare the filling. Place butter in a pan and add onions (if using medium size, cube them else halve them) and garlic in it. Cook in low heat for 15 mins until nice and caramelized. Add balsamic vinegar 2 tbsp at this point if using. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">11. Lightly beat eggs, cream, milk and seasonings and cheese.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">12. Defrost the spinach, remove excess water and chop it up.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">13. Dot hald done crust with spinach and then onion mixture. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">14. Carefully pour the egg milk mixture over the pie making sure not to spill.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">15. Re-bake for further 25 minutes until mixture is set and golden and pie crust is brown too.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">16. Serve warm or cold.</span><br />
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Nadiahttp://www.blogger.com/profile/17575595251105277110noreply@blogger.com4tag:blogger.com,1999:blog-187978569708165547.post-26289564826644074592012-09-30T06:26:00.002-07:002013-04-16T11:44:53.886-07:00Gulab Jamun - a traditional Pakistani sweet dish <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">Last week I hosted a dinner party for our friends. A long due dinner, I had been planning but could'nt pull it off due to travelling, work and kids. All of the main courses, starters, salads and sweet dishes were made on that day only since I was busy with <a href="http://www.bakefresh.net/" target="_blank">cakes</a>, the day before. Work attracts more work, thats all I can say. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5gLZsKlVJGFcEYUOJZPcb3jrsj1xk4a8IFAO6IbhsXPVm7nDoNSb-6JmiIi7BywSywkpJ5JhAttBqu9Lq1f6xvICitIUNvzKkcQqqVzZmKWDdjKKSnHAnN2muA6KLFFqQIwzyVPTY9Yjw/s1600/photo+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5gLZsKlVJGFcEYUOJZPcb3jrsj1xk4a8IFAO6IbhsXPVm7nDoNSb-6JmiIi7BywSywkpJ5JhAttBqu9Lq1f6xvICitIUNvzKkcQqqVzZmKWDdjKKSnHAnN2muA6KLFFqQIwzyVPTY9Yjw/s1600/photo+(3).JPG" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Anyways, I am mostly comfortable in making continental sweet dishes as Pakistani sweet dishes tend to be more complicated and time consuming and require expertise. However, this one is exceptional. It can be prepared in half an hour from start to finish. Gulab Jamun is the name in Urdu - the national language of Pakistan. Gulab means Rose and Jamun is a fruit, not sure its exact English word. They are fried little dumplings soaked in sugar syrup and taste amazing. Sprinkle with some crushed pistachios and I can bet, you have a winner. A very simple recipe but some tips help in achieving perfection.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Gulab Jamun</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><i>Source: My mum's diary :)</i></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Ingredients:</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Dry Milk Powder 1 cup [I use Nido]</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Melted Ghee/Butter 2 tbsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Flour 2 tbsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Baking powder 1/2 tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Egg 1 (Lightly beaten)</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><i>For syrup:</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sugar 1 1/2 cup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Water 3 cups</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cardamom few</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Saffron few strands</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Crushed pistachios for sprinkling</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Method:</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Make syrup first. Put all ingredients in a large sauce pan and leave it on medium flame, stirring occasionally till the sugar dissolves.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. Start preparing dough for the dumplings. Mix first four ingredients by hand.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Start adding egg till binding is achieved and soft smooth yet manageable dough is formed. Egg may be utilized completely or little may be left. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4. Make balls of about 1.5 inches. If they are dry or appear cracked, smooth them with hands and little egg.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5. Heat oil in a frying pan for somewhat deep frying.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">6. The oil should be medium hot else the dumplings will burn as soon as they touch the oil.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">7. Once all the balls are made (around 12), fry them stirring continuously until dark brown.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">8. Add them to the cooking syrup and cover and cook on medium flame for 15 minutes.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">9. Cool and dish out, sprinkle with pistachios.</span><br />
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Nadiahttp://www.blogger.com/profile/17575595251105277110noreply@blogger.com1tag:blogger.com,1999:blog-187978569708165547.post-75460186251782436762012-09-19T01:06:00.004-07:002013-04-16T11:45:10.517-07:00Scones and that too chocolate!!<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">Well, I am back with a very nice quick recipe. Life has been pretty busy lately with travelling, sister's wedding, Ramadan, Eid, toddler and work. Nevertheless, blogging was and still is one of my comforting aids and I love to share my experiments in kitchen. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaf6yLRitehIqINwBuHVJ0IxLok00fkHGP_wFH0yr0Z9c6zo9xiOB0Z8aPcrK8aBVkeiBOA-4kirx8viEwHYA_2PCv4bJr2T6UxNN_DKW89ZF4V-MxVJwXzeyadbR7YrwLEVOngHVAHKXr/s1600/IMG_9966.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaf6yLRitehIqINwBuHVJ0IxLok00fkHGP_wFH0yr0Z9c6zo9xiOB0Z8aPcrK8aBVkeiBOA-4kirx8viEwHYA_2PCv4bJr2T6UxNN_DKW89ZF4V-MxVJwXzeyadbR7YrwLEVOngHVAHKXr/s1600/IMG_9966.JPG" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Scones in my humble opinion are cross between cake and cookies. It basically uses raising agents to puff them up. Traditionally eaten in breakfast, they are also perfect for light midday snack. What I loved about them is that they are not overly sweet and breeze to make. You can freeze them as well and bake when required. Best eaten on the same day like other scones primarily due to presence of generous amount of leavening agents.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Chocolate Scones</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><i>Source: Martha Stewart Baking handbook</i></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Ingredients:</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Flour 1 cup plus 1 tbsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cocoa powder 1 1/2 tbsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Granulated sugar 1/4 cup plus 1 tbsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Baking powder 1 1/4 tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Baking soda 1/4 tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Salt a pinch</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Butter, unsalted 5 tbsp cold and firm, cut into cubes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Semisweet chocolate 2.5 oz chopped up</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Egg 1 large beaten and divided into half</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cream 1/4 cup plus 1 tbsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sugar for sprinkling optional</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Directions:</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Line a baking sheet with parchment paper.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. In a large bowl, whisk all dry ingredients.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Cut in butter with finger tips or pastry blender into the dry ingredients until mixture resembles bread crumbs.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4. Fold in chocolate.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5. Whisk together 1/2 egg and 1/4 cup plus 1/2 tbsp cream.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">6. Add egg mixture to the flour mixture and fold until just combined.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipDbWKwFOZNenhQgc358Nm5mF8E_3ek8k2EZih09aWxM1phLOZRtntnF-qTliWnhctZz85Zog4oQphyphenhyphen7dAamKm15CxcYFH0v0kHLnT3KhcdT7V0MUFJ94i4m6KhMJnCX5j56uyIuS5oanj/s1600/IMG_9973.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipDbWKwFOZNenhQgc358Nm5mF8E_3ek8k2EZih09aWxM1phLOZRtntnF-qTliWnhctZz85Zog4oQphyphenhyphen7dAamKm15CxcYFH0v0kHLnT3KhcdT7V0MUFJ94i4m6KhMJnCX5j56uyIuS5oanj/s1600/IMG_9973.JPG" width="320" /></a><span style="font-family: Trebuchet MS, sans-serif;">7. Turn the dough on a lightly floured surface and pat with hands to make a 9x3 inches rectangle. Cut into 3 inch square and further into triangles.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">8. Slide them gently on the baking tray, cover and freeze for one hour or overnight.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">9. Pre-heat the oven to 375F and brush the scones with remaining egg and cream mixture.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">10. Sprinkle sugar.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">11. Bake for about 25 minutes until toothpick comes out clean.</span><br />
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Nadiahttp://www.blogger.com/profile/17575595251105277110noreply@blogger.com2tag:blogger.com,1999:blog-187978569708165547.post-42652825658129545652012-08-03T23:13:00.002-07:002013-04-16T11:45:39.616-07:00Chocolate Chip Muffins - Treat you will love<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">I have an incredibly bad sweet tooth and so has my little toddler. We can skip meals to have dessert. Thats my ultimate guilty pleasure. Not good I know and does'nt happen most of the times since as a baker and cake decorator I know how much 'stuff' goes in there so I am always looking for unfrosted, somewhat healthy alternatives that can satisfy our cravings yet are not horribly unhealthy. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Muffins are one such treat and I try to incorporate fruits like bananas and apples and carrots (carrot is'nt a fruit though ;)) to justify the guilt. I love making muffins as they are quick to make no heavy-duty mixing required, bake and ofcourse eat. I stumbled upon this recipe and I knew they will be a keeper as it had copious amount of sour cream and less eggs. I am glad I have a to-go recipe of chocolate chip muffins. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmcvNXt1TIXcj5pJwep1IHPwTJLcuFXUPWd_JZF8JUq1v4eb4_m8w56W6clpxdfrG5-cR4p1KJUb2l8JUFt-90polPfkBHaOfUGPUYNqGW1RX75y9FpMVaD-GYfkeDMrRNgjyMYthvdvGu/s1600/IMG_8922.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmcvNXt1TIXcj5pJwep1IHPwTJLcuFXUPWd_JZF8JUq1v4eb4_m8w56W6clpxdfrG5-cR4p1KJUb2l8JUFt-90polPfkBHaOfUGPUYNqGW1RX75y9FpMVaD-GYfkeDMrRNgjyMYthvdvGu/s320/IMG_8922.JPG" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">But before the recipe, a word of caution - muffins are not same as cupcakes, cupcakes are essentially mini cake preferably frosted and have high fat and sugar ratio. Muffins can be considered healthy cupcakes as they have the same shape but somewhat crumbled top (due to mixing and not beating/creaming) and are served as breakfast treats. They have generally less fat.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I am a little, just teeny weeny proud of the pictures too for this blog post. I have mentioned several times that seeing work of international food bloggers/photographers, cake decorators, pastry chefs and bakers I feel a dwarf.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Chocolate Chip Sour Cream Muffins</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Adapted from <a href="http://www.tasteandtellblog.com/2011/09/chocolate-chip-sour-cream-muffins/" target="_blank">Taste and Tell</a> </i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Ingredients</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Flour 1 1/2 cup</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Sugar 3/4 cup</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Baking powder 3/4 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Baking soda 3/4 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Salt 1/4 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Egg 1 </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Sour cream 1 cup</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Unsalted butter 5 tbsp (melted and cooled)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Vanilla essence 1 tsp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Chocolate Chips 1 cup</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Method</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1. Pre-heat oven to 350 F and line a 12 muffin cups tray with liners.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. Whisk all the dry ingredients together.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3. Whisk all wet ingredients together.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4. Mix in wet ingredients to dry ones until just mixed. Do not beat.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5. Fold in chocolate chips or chopped up chocolate chunks.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6. Bake for about 15 minutes until risen and done.</span></div>
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Nadiahttp://www.blogger.com/profile/17575595251105277110noreply@blogger.com4tag:blogger.com,1999:blog-187978569708165547.post-34651269121010734672012-07-03T05:36:00.002-07:002013-04-16T11:46:18.789-07:00Battenberg for Daring Bakers<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: 'Trebuchet MS', sans-serif;">I have been part of Daring Bakers for a while now and though on and off, I try to participate in all the challenges. They are a great source of learning for novice or advance bakers.A few months back one of my cousins posted a picture of 9 cubes Battenberg and asked if I have ever tried this. This challenge with similar cake came at the right time and it was relatively easy challenge but with fantastic results.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">First the blog checking lines:</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://thedaringkitchen.com/users/mandym">Mandy</a> of <a href="http://www.mandymortimer.com/">What The Fruitcake?!</a> came to our rescue last minute to present us with the Battenberg Cake challenge! She highlighted Mary Berry’s techniques and recipes to allow us to create this unique little cake with ease.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Battenberg cake has royal origin and was created for a wedding, traditionally its pink and yellow pound cake glues together with jam and finished with marzipan. I opted for its coffee version as Hubs has been asking for a coffee cake for a while. I used cream cheese frosting to glue as I had left over from the last project and coffee and cream cheese goes really well. I covered it with white chocolate plastique which I have been thinking to try for a long time. All in all, this cake came out really well. No tough things there but the chocolate plastic needs a little bit of patience and practice to make it work.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Here is the recipe copied directly from The Daring Kitchen:</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><br /><b>Coffee and Walnut Battenberg:</b><br /><br />Servings: +- 8<br /><br /><i>Ingredients</i><br />¾ cup (1½ sticks) 175gm / 6 oz Unsalted Butter, softened & cut in cubes<br />¾ cup / 175gm / 6 oz Caster Sugar<br />1¼ cups / 175gm / 6 oz Self-Raising Flour (***see end of doc on how to make your own)<br />3 Large Eggs, room temp<br />½ cup / 65gm / 2 1/3 oz Ground Almonds (Can be substituted with ground rice)<br />3/4 tsp / 3½ gm Baking Powder<br />3 tsp (15 ml) Milk<br />½ tsp (2½ ml) Vanilla Extract<br />1½ tsp (7½ ml) 7 gm Instant Coffee Powder or Granules<br />3 Tbsp / 25gm / 1 oz Walnuts, roughly chopped<br /><br /><i>To Finish</i><br />½ cup (1 stick) 115gm /4 oz Unsalted Butter<br />2 cups / 225gm /8 oz Powdered (Icing/Confectioners') Sugar<br />½ tsp / 2 gm Instant Coffee<br />1½ tsp (7½ ml) Milk or Cream<br />1 cup / 225gm /8 oz Chocolate Plastic, natural or yellow</span><br />
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<i>Directions:</i><br /><br />1. Preheat oven to moderate 350°F/180°C/160°C Fan Assisted/Gas Mark 4<br />2. Grease an 8”/20cm square baking tin with butter<br />3. Line the tin with parchment paper, creating a divide in the middle with the parchment (or foil)<br />4. OR Prepare Battenberg tin by brushing the tin with melted butter and flouring<br />5. Whisk together dry ingredients (except walnuts and coffee) and combine with the wet ingredients in a large bowl (except vanilla and milk) and beat together just until the ingredients are combined and the batter is smooth<br />6. Spoon half the mixture into a separate bowl and stir in the vanilla, 1½ teaspoons milk and chopped walnuts<br />7. Spoon the walnut mixture into the one side of the prepared baking tin<br />8. Dissolve the coffee in the remaining 1½ teaspoon milk and add to the remaining batter, stir until just combined<br />9. Spoon the coffee batter into the other half of the prepared baking tin<br />10. Smooth the surface of the batter with a spatula, making sure batter is in each corner<br />11. Bake for 25-30mins until the cake is well risen, springs back when lightly touched and a<br />toothpick comes out clean (it should shrink away from the sides of the pan)<br />12. Leave to cool in the tin for a few minutes before turning out to cool thoroughly on a wire rack <br />13. Once completely cool, trim the edges of the cake with a long serrated knife<br />14. Cut each sponge in half lengthways so that you are left with four long strips of sponge<br />15. Neaten the strips and trim as necessary so that your checkered pattern is as neat and even as possible<br />16. Combine the buttercream ingredients together and mix until combined<br />17. Spread a thin layer of buttercream onto the strips of cake to stick the cake together in a checkered pattern (one yellow next to one pink. On top of that, one pink next to one yellow)<br />18. Dust a large flat surface with icing sugar then roll the marzipan/chocolate plastic/fondant in an oblong shape that is wide enough to cover the length of the cake and long enough to completely wrap the cake<br />19. Spread the top of the cake with a thin layer of buttercream<br />20. Place the cake on the marzipan, buttercream side down<br />21. Spread buttercream onto the remaining three sides<br />22. Press the marzipan around the cake, making sure the join is either neatly in the one corner, or will be underneath the cake once turned over<br />23. Carefully flip the cake over so that the seam is under the cake and score the top of the cake with a knife, you can also crimp the top corners with your fingers to decorate<br />24. Neaten the ends of the cake and remove excess marzipan by trimming off a small bit of cake on both ends to reveal the pattern<br /><br /><b> Chocolate Plastique / Modelling Chocolate:</b><br />Servings: +- 8<br /><br /><i>White Chocolate Plastique</i><br />200gm /7 oz Good Quality White Chocolate<br />2 Tbsp / 30ml /1 oz Light Corn Syrup / Glucose Syrup / Golden Syrup<br /><br />Directions:<br />1. Melt the chocolate in a double boiler or in a heatproof bowl over a pot of simmering water, stir occasionally<br />2. Once completely melted, remove from heat and allow to cool a bit<br />3. Stir in corn syrup / glucose syrup / golden syrup, it will seize up almost immediately, just keep stirring until mixed and it comes away from the side of the bowl<br />4. Transfer chocolate into a sealable bag, spread the chocolate out then seal the bag<br />5. Leave overnight or refrigerate for about 2 hours until completely firm<br />6. Turn out from the bag and knead on a surface dusted with powdered sugar, at first it will just break , but as you knead, it will warm up and start to become pliable<br />7. Knead until it's pliable enough to roll out or mould, 5 - 10mins<br /><br /><i>Storage Instructions/Tips:</i><br /><br />- Battenberg will keep for 3-4 days stored at room temperature in an airtight container<br /><br />- Keep chocolate plastique in an airtight container at room temperature, it will keep for as long as the<br /><br />expiry date on the chocolate wrapper<br /><br /><br /><i>Additional Information:</i><br /> How to make your own self raising flour:<br />1 cup Self Raising Flour = 1 cup / 115g All Purpose Flour + 1 ½ tsp </span><br />
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Nadiahttp://www.blogger.com/profile/17575595251105277110noreply@blogger.com5tag:blogger.com,1999:blog-187978569708165547.post-84818729898466676432012-06-17T04:13:00.001-07:002013-04-16T11:46:53.684-07:00Best Homemade Chocolate Ice Cream<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: 'Trebuchet MS', sans-serif;">My kids love ice cream, like mostly kids do, specially my elder daughter.She can enjoy any kind of ice cream but chocolate and vanilla are her favorite. As summers are here, I thought I would give it a try and make ice cream at home. I don't own an ice cream machine but I was aiming for the same quality. As I do research for all the first time things, I came across lot of information on types of ice cream and methods to make it. I had already read a lot on famous David Lebovitz blog (who is famous for his take on ice creams and have also written a book called The Perfect Scoop).He explained thoroughly on how to go about a process to achieve the same quality ice cream without a machine. (Though I do plan to buy one as Kitchen Aid attachment ;))</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Here is a detailed post on his own blog</span><br />
<a href="http://www.davidlebovitz.com/2007/07/making-ice-crea-1/">http://www.davidlebovitz.com/2007/07/making-ice-crea-1/</a>
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<span style="font-family: 'Trebuchet MS', sans-serif;">My mother used to make an ice cream with condensed and evaporated milk and it used to turn out pretty good.I was looking to make traditional custard based rich creamy ice cream from egg yolks (because I want egg white for couple of upcoming recipes :)). I am happy that my first attempt on ice cream was pretty successful and kids and hubby loved it and even went overboard rating it better than famous BR ;) Now thats a compliment. Here is tried and tested recipe which your family will definitely love. May be next time I will lower the sugar by couple of table spoons as I found it little sweeter but since I am not an ice cream person, my hubby rejected the idea of any adjustments. All the measures are by weight which is recommended but I have tried to mention the conversion also.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Some quick clicks here as my kids were waiting patiently to try their hands on.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b><i>Chocolate Ice Cream</i></b></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Recipe source: <a href="http://www.indochinekitchen.com/recipes/chocolate-ice-cream/" target="_blank">IndoChineKitchen</a></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><i>Ingredients</i></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Egg yolks 5</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Cocoa Powder 21 gm (approx. 2 1/2 tbsp)</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Cream 500 ml</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Milk 250 ml</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Dark Chocolate (chopped) 140 gm</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Sugar 150 gm</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Salt 1/4 tsp</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Vanilla essence 1/2 tsp</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><i>Method</i></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1. Put cocoa powder in half of the cream and whisk it over low heat until completely dissolved.Bring it to boil. </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2. Remove from heat and add chocolate and stir until melted.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">3. Pour the rest of the cream and mix well.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">4. Transfer this mixture into a large bowl and let it cool. Place a sieve over it.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">5. Gently heat milk, salt and sugar until steamy.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">6. Whisk egg yolks in a separate bowl, add hot milk in a thin continuous stream whisking continuously so the eggs dont scramble.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">7. Put this mixture back into the pan and heat gently stirring continuously until custard thickens and is able to coat the back of the spoon.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">8. Pour this mixture over the sieve into the chocolate mixture.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">9. Add vanilla essence.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">10. Cool this bowl over an ice bath (a large bowl with ice) until completely cooled.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">11. Pour the ice cream mixture in a deep container with air tight lid.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">12. Pop in freezer for about 45 minutes until sides begin to freeze.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">13. With hand beater or stick blender, beat the ice cream to break the crystal formation.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">14. Again put it in freezer and repeat the beating process after 30 minutes. Repeat again after 30 minutes.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">15. Then freeze it until completely frozen. </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">16. To serve, take it out 10 mins before serving and either scoop it in the cone or bowl. </span><br />
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Nadiahttp://www.blogger.com/profile/17575595251105277110noreply@blogger.com1tag:blogger.com,1999:blog-187978569708165547.post-4563557893675265172012-05-18T13:06:00.002-07:002012-05-18T13:07:49.218-07:00Delicious Banana Nut Muffins<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: 'Trebuchet MS', sans-serif;">Its a universal fact that when bananas go soft and black, you need to use them up as they are perfect for baking at this stage, soft, sweet, dark and mushy. And when you are craving for a breakfast that is nice and figure-friendly then banana nut muffins are obvious choice. Moreover my younger one who is teething these days has been low on appetite but he cannot possibly say no to any form of cake or muffins. These muffins are a breeze to make and thats the best thing I like about muffins. As mentioned in my previous posts as well, muffins are just healthier cupcakes so relax and enjoy these yummy treats but ofcourse in moderation.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">The recipe has been adapted from Joy of Baking which to-date is my favorite site both in terms of recipes and information. </span><br />
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<b style="font-family: 'Trebuchet MS', sans-serif;"><i>Banana Nut Muffins</i></b><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><i>Adapted from <a href="http://joyofbaking.com/breakfast/BananaMuffins.html" target="_blank">Joy of Baking</a></i></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><i>Ingredients</i></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Walnuts lightly toasted 3/4 cup</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Flour 1 3/4 cup</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Sugar 3/4 cup</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_72H8jm-_oTiTvO4GUlHmpy-vbPRKfeq2sLtpCjGr74OYUZNui0q45y9kC8r3zxn4b-yK-iA_y3sZ1hB6gD4kG5MuLKcgWPWcjUOu3G8n8hC95q16AfPAOvDEUPmJa-OtWAynE1F7bdjV/s1600/IMG_9037.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_72H8jm-_oTiTvO4GUlHmpy-vbPRKfeq2sLtpCjGr74OYUZNui0q45y9kC8r3zxn4b-yK-iA_y3sZ1hB6gD4kG5MuLKcgWPWcjUOu3G8n8hC95q16AfPAOvDEUPmJa-OtWAynE1F7bdjV/s320/IMG_9037.JPG" width="320" /></a><span style="font-family: 'Trebuchet MS', sans-serif;">Baking powder 1 tsp</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Baking soda 1/4 tsp</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Salt 1/4 tsp</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Cinnamon grounded 1 tsp</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Eggs 2 lightly beaten</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Butter 1/2 cup melted and cooled</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Bananas 3 large and ripe, about 1 1.2 cups, mashed</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Vanilla 1 tsp</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><i>Method</i></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1. Pre-heat oven to 350 F</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2. Roast the walnuts by placing them in single layer on baking sheet and roast them in oven for 8-10 mins until fragrant and toasted. Cool and chop coarsely.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">3. In a large bowl, combine all the dry ingredients.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">4. In another bowl, combine all the wet ingredients.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">5. Lightly fold the wet ingredients into dry ingredients. Do not beat or over mix, the batter should be chunky and thick.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">6. Spoon the mixture into paper lined muffin tray and bake for 20-25 mins until done.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>Nadiahttp://www.blogger.com/profile/17575595251105277110noreply@blogger.com1tag:blogger.com,1999:blog-187978569708165547.post-7353763571576348112012-04-25T15:07:00.000-07:002012-04-26T03:34:01.594-07:00Quick Chocolate Fudge<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: 'Trebuchet MS', sans-serif;">Last week I had some chocolate left over from my decorative cake projects (more on this at <a href="http://www.bakefresh.net/">www.bakefresh.net</a>) and I had to fix it before it goes bad. I decided to make some quick chocolate fudge. I have very fond memories of chocolate fudge. My mum always used to get us some on our way to our grandparents home which me and my sister used to love both the fudge and the trip. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">The best thing about this no-bake quick chocolate fudge is that it takes only few ingredients and is very easy to put together. My sweet tooth son loved them too as you can see in the pictures. Don't forget to add in your favorite combination of toasted nuts and dry fruits. Unexpected guests? You can prepare it in a jiffy. Enjoy!</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Easy No-Bake Chocolate Fudge</b></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><i>Recipe source - What's cooking chocolate by Jacqueline Bellefontaine</i></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b><i>Ingredients</i></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjNirbrtuofCsr9N2Vd3HQ-JvfOp4c0_GR3oBUqiQ14OVOFqGBOcRymJE8-ydmKpzFE4bJAS0ZseEQTLGVui6LzsJnvHUsdjGCXXin89AYEMla6HJrzxU2hAPPbpZisl7n53DUpcMR_7VV/s1600/IMG_8985.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjNirbrtuofCsr9N2Vd3HQ-JvfOp4c0_GR3oBUqiQ14OVOFqGBOcRymJE8-ydmKpzFE4bJAS0ZseEQTLGVui6LzsJnvHUsdjGCXXin89AYEMla6HJrzxU2hAPPbpZisl7n53DUpcMR_7VV/s320/IMG_8985.JPG" width="213" /></a></div>
<span style="font-family: 'Trebuchet MS', sans-serif;">Dark Chocolate [I used 62% cocoa] 9 ounces</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Evaporated Milk 4 tbsp</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Icing Sugar 3 cups</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Butter 2tbsp</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Mixed nuts 1/2 cup </span><span style="font-family: 'Trebuchet MS', sans-serif;">(I used almonds, pecans and walnuts)</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Sultanas/Golden Raisins 1/3 cup </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><i><b>Method</b></i></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">1. Pre-heat oven to 350 F. Place chopped nuts on a baking sheet and bake them in oven for 5-8 minutes until toasted and fragrant.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2. Lightly grease and 8 inches square cake tin.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">3. Melt chocolate with butter and milk over a pan of simmering water until all ingredients are well combined.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">4. Remove from heat and add icing sugar.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">5. Mix in the nuts and dry fruits.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">6. Press in prepared pan and chill until firm.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">7. Cut them in to 1 inch square.</span><br />
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</div>Nadiahttp://www.blogger.com/profile/17575595251105277110noreply@blogger.com3tag:blogger.com,1999:blog-187978569708165547.post-43057079386749938292012-04-21T11:29:00.000-07:002012-04-21T11:56:51.810-07:00Tiger Bread with Daring Bakers<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: 'Trebuchet MS', sans-serif;">I absolutely love the aroma of freshly baked breads. The kind of crusty top and chewy centers typically European breads are my favorites. They are perfect for sandwiches and this month's challenge from The Daring Kitchen was exactly that.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">First the blog checking lines.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><i>Sara and Erica of Baking JDs were our March 2012 Daring Baker hostesses! Sara & Erica challenged us to make Dutch Crunch bread, a delicious sandwich bread with a unique, crunchy topping. Sara and Erica also challenged us to create a one of a kind sandwich with our bread!</i></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Unfortunately I am always late for posting the challenges which are originally 27th of every month.Thanks to my hectic Cake decorating schedule, blogging takes a back seat.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">This month we were given task of making Tiger Bread.The tiger refers to the crunchy Dutch topping which when baked becomes thickly cracked giving it a distinctive look and flavor. Its very easy to make and is perfect for making sandwiches. Please note that I just used the rice flour available at my hands although recipe mentions that gluten-free rice flour should be used. I had absolutely no trouble making this bread.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">So here is the recipe copied from the The Daring Bakers' original post</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Dutch Crunch Topping</b></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><br /><i>We’ve provided this recipe first because it is the mandatory aspect of the challenge. Note, however, that you should not prepare the topping until the bread you’ve selected to bake is almost finished rising (~15 minutes from baking).</i></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><i><br /><b>Ingredients</b></i>1 cup (240 ml) warm water (105-115º F) (41-46°C)</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 tablespoons (30 ml) (30 gm/1 oz) sugar</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 tablespoons (30 ml) vegetable oil</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">½ teaspoon (2½ ml) (3 gm) salt</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1½ cups (360 ml) (240 gm/8½ oz) rice flour (white or brown; NOT sweet or glutinous rice flour) (increase by 1 cup or more for home-made rice flour)</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b><i>Method</i></b><br />1. Combine all ingredients in a large bowl and beat with a whisk; beat hard to combine. The consistency should be like stiff royal icing – spreadable, but not too runny. If you pull some up with your whisk, as shown below, it should drip off slowly. Add more water or rice flour as necessary. Let stand 15 minutes. <br />2. Coat the top of each loaf or roll with a thick layer of topping. We tried coating it with a brush but it worked better just to use fingers or a spoon and kind of spread it around. You should err on the side of applying too much topping – a thin layer will not crack properly. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">3. Let stand, uncovered, for any additional time your recipe recommends. With the Soft White Roll, you can place the rolls directly into the oven after applying the topping. With the Brown Rice Bread, the loaves should stand for 20 minutes with the topping before baking.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">4. When baking, place pans on a rack in the center of the oven and bake your bread as you ordinarily would. The Dutch Cruch topping should crack and turn a nice golden-brown color.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Soft White Roll</b></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b><i>Ingredients</i></b>¼ cup (60 ml) warm water (105-110º F) (41-43°C) (No need to use a thermometer – it should feel between lukewarm and hot to the touch).</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 cup (240 ml) warm milk (105-110º F) (41-43°C) (We’ve tried both nonfat and 2%, with no noticeable difference)</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1½ tablespoons (22½ ml) (20 gm/ ⅔ oz) sugar</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 tablespoons (30 ml) vegetable oil (plus additional olive or vegetable oil for greasing bowl during rising)</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1½ teaspoons (7½ ml) (9 gm/⅓ oz) salt</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Up to 4 cups (960 ml) (600 gm/21oz) all purpose flour</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><i><b>Method</b></i></span></div>
<span style="font-family: 'Trebuchet MS', sans-serif;">1. In the bowl of an electric mixer or large mixing bowl, combine yeast, water, milk and sugar. Stir to dissolve and let sit for about 5 minutes (The mixture should start to bubble or foam a bit and smell yeasty). 2. Add in vegetable oil, salt and 2 cups of flour. Using the dough hook attachment or a wooden spoon, mix at medium speed until the dough comes together. (The photo to below is with the first 2 cups of flour added).</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">3. Add remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl, as shown in the photo below (For us, this usually required an additional 1½ to 2 cups of flour). <br />4. Turn out onto a lightly floured surface and knead for about 4 minutes, until smooth and elastic.<br />5. Place in a lightly greased bowl and cover with plastic wrap. Let rise for 1 hour, or until doubled (or more) in size (see photo comparison).<br />6. Once the dough has risen, turn it out onto a lightly floured surface and divide it into 6 equal portions (if you’d like to make rolls) or 2 equal portions (if you’d like to make a loaf) (using a sharp knife or a dough scraper works well). Shape each into a ball or loaf and place on a parchment-lined baking sheet (try not to handle the dough too much at this point).<br />7. Cover with plastic wrap and let rise for 15 minutes while you prepare the topping.<br />8. Coat the top of each roll or loaf with the topping as described above. While the original recipe recommends letting them stand for 20 minutes after applying the topping, I got better results by putting them directly into the oven.<br />9. Once you’ve applied the topping, bake in a preheated moderately hot 380ºF/190°C/gas mark 5 for 25-30 minutes, until well browned. Let cool completely on a wire rack before eating.</span><br />
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</div>Nadiahttp://www.blogger.com/profile/17575595251105277110noreply@blogger.com1tag:blogger.com,1999:blog-187978569708165547.post-70301683898319560162012-04-14T06:56:00.001-07:002012-04-14T06:59:33.851-07:00Strawberries Colada Cupcakes<div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: 'Trebuchet MS', sans-serif;">My relation with baking is like Marriage Vows - in sickness and in health, for better for worse, to love to cherish LOL :)</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">I had been struck by flu and fever last week and all I could do while lying down holding my tab was to browse Tastespotting looking for inspiration to bake something, something which could utilize my 3 boxes of strawberries before they could go bad. I came across this my ever favorite Annie Eats blog which had Strawberry Cream Cheese Tart but I did'nt had enough reasons (and energy) to make it though I am planning to try it pretty soon, before the strawberry season is over.</span><br />
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</div><span style="font-family: 'Trebuchet MS', sans-serif;">So I decided to make Strawberry Colada cupcakes which had all my favorite (and available) ingredients, pineapple, coconut milk and strawberries. They turned out super moist and yummy and Hubs and kids loved them. I skipped the frosting though.</span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUcBeXOpKcr_eS0fNB-LimKR-f_bqkkaO77-mkrY0Hx_98dy7l5ZyZ14ghf1bSTp8VcDv8dzNG42lH2FDfMyKD88wXiBoiI7tST3WctJ2XZZi16YnZN22Xl8Kza22muc1koQSpW2mDEHsY/s1600/IMG_8886.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUcBeXOpKcr_eS0fNB-LimKR-f_bqkkaO77-mkrY0Hx_98dy7l5ZyZ14ghf1bSTp8VcDv8dzNG42lH2FDfMyKD88wXiBoiI7tST3WctJ2XZZi16YnZN22Xl8Kza22muc1koQSpW2mDEHsY/s320/IMG_8886.JPG" width="320" /></a></div><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Strawberry PinColada Cupcakes</b><br />
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<i><b>Ingredients</b></i><br />
<br />
Strawberry puree 2/3 cup<br />
Coconut Milk 1/2 cup<br />
Vanilla essence 1/2 tsp<br />
Cake flour 2 cups<br />
Baking powder 2 tsp<br />
Salt 1/4 tsp<br />
Unsalted butter, softened 3/4 cup<br />
Granulated sugar 1 1/3 cup<br />
Egg 1<br />
Egg whites 2<br />
well-drained crushed pineapple in unsweetened juice 1/4 cup<br />
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<i><b>Method</b></i><br />
1. Heat the oven to 350F. </span><br />
<div><span style="font-family: 'Trebuchet MS', sans-serif;">2. Put paper covers in 24 muffin cups. Set aside.</span></div><div><span style="font-family: 'Trebuchet MS', sans-serif;">3. Pour puree into a small bowl. Stir in the coconut milk, 1/2 teaspoon vanilla.<br />
4. In a medium bowl, mix together the flour, baking powder and salt. Set aside. </span></div><div><span style="font-family: 'Trebuchet MS', sans-serif;">5. In a large bowl, or the bowl of a stand mixer, beat the butter and sugar at medium speed for 2 minutes, until light and fluffy. Add the whole egg and the egg whites, 1 at a time, mixing well between additions. </span></div><div><span style="font-family: 'Trebuchet MS', sans-serif;">6. On low speed, add 1/3 fo the the flour mixture, followed by 1/2 of the strawberry-coconut milk mixture. Add another 1/3 of the flour, the rest of the strawberry-coconut mixture, then the rest of the flour. Beat just until blended. Fold in the pineapple.<br />
7. Divide the batter among the prepared baking cups, filling each cup about 3/4 full. </span></div><div><span style="font-family: 'Trebuchet MS', sans-serif;">8. Bake until the centers spring back when lightly touched, about 18-22 minutes. Cool for 5 minutes, then remove from tins to cool completely on wire racks.</span><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div></div>Nadiahttp://www.blogger.com/profile/17575595251105277110noreply@blogger.com0