I made these delicious Indian Tea Cookies following the recipe from the Indian Vegetarian Feast book by Anjum Anand. This book has lots of simple and healthy vegetarian dishes that we can easily make for our family and friends. I like that all the dishes and sweets have an array of flavour in them. The beautiful pictures on this book will entice the readers to make the dishes, and try them. Th book is separated by breakfast and brunch, drinks, appetizers and snacks, salads, broils and grills, vegetables, cheese, beans, and eggs, grains, and desserts.
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Carrot, Coconut, Apple Muffins and Giveaway
Wishing all of you celebrating Eid a blessed Eid.
Eid Mubarak.
I had the opportunity to taste the creamy new Gay Lea's Coconut Whipped Cream made with pure coconut cream. This non-dairy and lactose free whipped cream is perfect for vegans, and those who are lactose intolerant. Gay Lea's Coconut Whipped Cream is cholesterol free and has 13% fat. It taste just like the regular whipped cream that my family and I are used to, and is fabulous served with fruit, dessert, and hot beverages. Cranberry Lemon Matcha Muffins and Giveaway
Matcha green tea is a super-charged version of
regular green tea that allows us to reap the rewards of green tea in a wider variety of
ways. Matcha is green tea from the Camellia sinensis, but in a very fine powder version of the healthy
drink. Unlike other teas derived from Camellia sinensis, matcha has not been fermented. Matcha can be harvested from anywhere in the world and is derived from tea leaves grown in the
shade that allows the leaves to achieve a dark green colour giving matcha its magnificent amino
acids. It’s quite a long process to produce matcha, but serious tea drinkers rely on matcha to
enhance their culinary experiences by adding it to homemade pasta, brownies, breads, cakes and more.
Buttermilk Cake
This buttermilk cake recipe from Model Bakery cookbook is delicious, and has become my go-to recipe for cake bases. I served one of the cakes bases with a layer of canned fruits.
1 cup unsalted butter softened at room temperature
2 3/4 cups cake flour *
1 tsp baking powder
1 tsp baking soda
1/2 tsp fine sea salt
Celebrating National Canned Food Month with Peach Smoothie
Since it is the National Canned Food Month, I am celebrating it with Del Monte Canned Peaches by making a delicious smoothie. During the cold winter months, it is difficult to find fresh, economical fruit to include in our fruit and nutrient intake. Luckily, we can buy canned fresh fruits such as California peaches that have vitamins our body needs.
Easy to Make, No Bake Date Pastries
1/4 cup ghee or clarified butter
1/4 tsp nutmeg
1/4 tsp cardamom ground
3/4 cup flour
1 1/2 cups chopped pitted dates like Medjool
In a small saucepan melt the ghee and add the nutmeg and cardamom and leave aside. Place the flour in a heavy bottom pan and heat it in medium heat until it has toasted and has become lightly brown, stir continuously to avoid it from getting burned.
Sweet Potato Doughnuts
Happy 2014 Everyone! Wishing you all the best and a healthy New Year. Thank you for being part of our family and site :)
This delicious recipe for Sweet Potato doughnuts or kueh keria is from a blogging friends's site that I had bookmarked for a while and glad I got a chance to try it. The following recipe will make about 8 so I doubled the following amounts to make about 16 doughnuts.
Shortbread Cookies
Dating back to 12th century Scotland, shortbread cookies have been a holiday essential. This year Gay Lea Foods is embracing the shortbread tradition with delicious treats that will appeal to everyone in the family, as well as, hostesses having holiday parties. This Winter Wonderland Shortbread Snowmen are adorable edible crafts to make with our kids and decorate using gum drop for earmuffs, liquorice for scarves and chocolate chip for buttons.
Delicious Cheesecake From The Greek Yogurt Cookbook
The Greek Yogurt Cookbook by Lauren Kelly has over 125 nutritious recipes. Although, my family and I enjoy yogurt we barely eat it on its own. However, I find when I incorporate yogurt into our food such as in desserts or savoury dishes it gets eaten. Greek yogurts are different from traditional yogurt because it goes through an extra straining process that removes excess sugars and liquids. Some historians think yogurt was found accidentally far back as 9000BC when milk was stored in warm climates and it fermented resulting in yogurt.
Creamy Sweet Potato Dessert
201 Gluten Free Recipes For Kids by Carrie S. Forbes gives ideas on how to make delicious meals without gluten ingredients. Many people are adopting to eat healthier by avoiding gluten. If you are new to a gluten-free lifestyle, then this book will provide lots of information as well as delicious recipes to get us started.
Berry Muffins
We can use any of the Dorset cereals mueslis for this Berry Muffins recipe that I adapted from the Hellmann's website. We are very impressed how tasty the muffins turned out.
1 1/2 cups flour
3/4 cup Dorset cereals
3/4 cup brown sugar or coconut sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon optional
1 cup fresh or frozen mixed berries**
1 cup milk
1/2 cup Hellmann's® mayonnaise dressing
1 egg
*I used frozen mixed berries
In a large bowl combine flour, Dorset cereals, sugar, baking powder, salt and cinnamon. Stir in berries.
In another bowl beat together milk, Hellmann's® mayonnaise dressing and egg. Add liquid ingredients to dry ingredients and stir until combined.
Spoon mixture into 12 paper lined or greased muffin cups. Bake in 375F preheated oven for 20 minutes or until muffin top springs back when lightly touched and toothpick inserted in the center comes out clean.
Hellmann's mayonnaise founded on the principle of real, simple ingredients such as egg, oil and vinegar is celebrating their 100th anniversary. More than 80% of the ingredients in Hellmannʼs are sourced from within Canada and the brand is committed to using 100% Canadian Free Run Eggs in all their products by 2020. Everyone in our home enjoys mayonnaise, but we didn't know about the nutritional benefits associated with it. Mayonnaise is a wonderful substitute for traditional cooking oils since it locks in flavour and moisture, giving added benefit of omega-3 and a polyunsaturated fat.
- Good fats like omega-3 fats help our bodies to absorb vitamins such as vitamin A, D, E and K. Vegetable omega-3 fats are an essential part of a healthy balanced diet because our bodies do not produce them. We can get omega-3 fats through foods like canola and flaxseed oil, walnuts, or mayonnaise.
- Nutrition guidelines suggest that we should choose more mono and polyunsaturated fats, like those found in vegetable oils, soft, non-hydrogenated margarine and mayonnaise, instead of saturated fats found in butter and cream. Trans fat, found in hydrogenated oils and shortening should be avoided as much as possible.
- Canadaʼs Food Guide recommends eating a small amount (30-45 mL or 2-3 tbsp) of unsaturated fat each day. This includes oil used for cooking, salad dressings, margarine and mayonnaise.
I used the delicious Dorset Cereals in these muffins that gave it a fabulous taste and texture. The mueslis mixture recipes are made with a blend of oats, flakes, fruit, nuts and seeds. Their muesli and honey granola are not only delicious to eat for breakfast with yogurt, but also to include in all types of desserts.
The different blends of Dorset cereals have unique combinations of nuts, fruits and grain to suit everyone's preference.
The different blends of Dorset cereals have unique combinations of nuts, fruits and grain to suit everyone's preference.
- simply delicious muesli (raisins, sultanas, sunflower seeds, dates, brazil nuts, roasted hazelnuts, multi-grain flakes)
- simply nutty muesli (multi-grain flakes, almonds, dates, brazil nuts, sunflower seeds)
- fruit, nuts & seeds muesli (raisins, flame raisins, dates, sultanas, banana, pumpkin, sunflower seeds, flaked almonds, whole hazelnuts, multi grain flakes)
- super high fibre muesli (toasted cereals, raisins, flame raisins, dates, sunflower seeds, toasted coconut, chopped roasted hazelnuts)
- really nutty muesli (cashews, brazils, hazelnuts, almonds, sultanas, dates, flame raisins, multi-grain flakes)
- super cranberry, cherry & almond muesli (cranberries, cherries, almonds, raisins, sultanas, sunflower seeds, flame raisins, toasted cereals)
- honey granola (oats, sunflower seeds, flaked almonds, rye flakes, pecans, pumpkin seeds baked in honey with a hint of vanilla extract* alcohol based)
Their mueslis do not have added preservatives or sugar. It is high in fibre and has whole grains. Dorset Cereals can be bought in many countries.
All rights reserved on photographs and written content Torviewtoronto © 2010 - 2013 unless mentioned. Please Ask FirstSticky toffee Pudding
1 cup pitted dates
2 tsp baking soda
1 cup water
2 cups flour
1 cup brown sugar
1 tsp salt
3 eggs
In a pan simmer the dates with the baking soda and water for 5 minutes until it is soft. Puree with the cooking liquid in a blender.
In a bowl add the butter, sugar, salt, eggs and sifted flour. Using a mixer, blend everything until it is combined. Mix the date puree into the mixture.
In a bowl add the butter, sugar, salt, eggs and sifted flour. Using a mixer, blend everything until it is combined. Mix the date puree into the mixture.
Prepare the 9 x 13 baking dish with butter, then add a few of the simmered dates coarsely chopped and pour the mixture. Bake in a 375F preheated oven for 35 to 40 minutes until the cake is firm to the touch. Turn out onto a plate and drizzle with toffee sauce before serving.
toffee sauce
3/4 cup brown sugar
5 tbsp unsalted butter cubed
2/3 cup heavy cream
pinch of salt
Prepare the sauce while the cake is baking. Melt the sugar, butter and cream together in a pan until it is smooth and combined. Stir in the salt and allow to boil for a few minutes. Serve the warm pudding with the hot toffee sauce.
The pudding and sauce can be made up to 2 days ahead and reheated before serving. We can also make in 8 individual 7 oz ramekins and bake for about 20 to 25 minutes.
This sticky toffee pudding is adapted from the DK baking book.
This sticky toffee pudding is adapted from the DK baking book.
All rights reserved on photographs and written content Torviewtoronto © 2010 - 2013 unless mentioned. Please Ask First
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