Torviewtoronto: sweets

Showing posts with label sweets. Show all posts

Cake for my little prince

Tasty quick cake to bake, not the best decorated :)

Sponge cake

4 eggs

6 oz sugar

1 tsp vanilla

5 oz flour

1 tsp baking powder

Beat eggs till fluffy. Add sugar gradually and beat till creamy.

Mix flour and baking powder together. Add vanilla, then flour and baking powder into the mixture little at a time and beat well.

Bake in a preheated oven at 400F for about 1 hour or till the cake is done. Test the cake with a skewer inserted in the middle and it should come out clean.

For the shape of the car the cake was baked on a loaf pan. The batter doubles when baked, so make sure the batter is only poured to half level of the baking dish or it will over flow while baking.

Cool the cake in the pan for 5 to 10 minutes, then remove from the pan and cool completely in a rack before icing.

Cut into a car shape and decorate with icing, cookies and jelly beans. Refrigerate for a little before serving.

Chocolate icing

Chocolate, cocoa powder, icing sugar and milk to mix.

White icing

Icing sugar mixed with butter.

Yogurt custard

Sweet yogurt made with just two ingredients. Easy and delicious like ice cream.

1 cup greek yogurt (thick yogurt)

1 cup sweetened condensed milk

Beat both together and put into an ovenproof dish. Steam till it sets, skewer inserted in the middle of the custard should come out clean.

Can also put the dish on another baking tray filled half way with water, bain marie, in the oven at 375F for 1/2 hour or until it sets.

Cool then cover and refrigerate overnight and serve.

Garnish with nuts, raisins or fruits.

This steamed custard goes to celebrate sweets bengali dessert bhapa doi and celebrating regional cuisine. And also to celebrate sweets sugarless dessert and food palette white and fuss free flavour's breakfast club yogurt as it can be eaten with fruits.

Apple pie puff pastry

2 cups apples cut into cubes (4 apples)

2 tbsp sugar

2 tbsp flour

1/2 tsp cinnamon

3 tbsp brown sugar

2 tbsp bread crumbs (toast 1 slice of bread and grind to crust)

1 egg yolk beaten with 1 tsp water for brushing

1 roll of puff pastry (the packages comes with 2)

Mix apples with sugar, flour and cinnamon and leave it to rest for about 1/2 hour. Mix brown sugar with bread crumbs.

Thaw the puff pastry dough. Stretch the dough to a rectangle on a floured board. Put the sugar bread crumb mixture. Then put apples on top of the mixture, don't spread it just lay it so it is easy to roll up the pastry. Then roll and pinch the ends.

I split the pastry into two parts then pinched the ends. Place the pastries in wax paper and brush with beaten egg yolk, then make some slits on top of the pastry to let out steam.

Bake at 375F for 35 to 40 minutes until the pastry is golden brown.

Cool on tray for 20 minutes.

Can also use phyllo pastry instead of puff pastries. Layer phyllo with butter and bread crumbs in between each piece of phyllo like baklava and make as above. Can also add nuts to the mixture.

Foodbuzz 24x24: Epic meal down memory lane

A meal to bring back memories of the lunch menu served at Muslim weddings. I presented this meal to family and friends at home on the 25th of November.

Presentation is buffet style.

This meal is also eaten in a bigger platter, about 6 people surround the dish and share the meal.

Meal

Desserts and beverage

Recipes for each dish

Cutlets made with fish and potatoes and spices dipped in batter, coated with breadcrumbs then deep fried.

Salad

1 bunch lettuce

1 tomato

1 onion

1 cucumber

dressing

1 tbsp water

1/4 tsp salt

1/4 tsp pepper

Wash the salad leaves in cold water, rip and arrange in a platter with the sliced tomatoes, onion rings and cucumber slices then sprinkle the dressing.

Slow or steam cooked biryani

Biryani made with meat and spices cooked in slow fire with a pastry around the lid.

Roast chicken pan fried

1 whole chicken or 10 chicken legs

marinate

1 tbsp chillie powder

1/2 tsp pepper ground

1 tbsp coriander powder

1 tsp white poppy seeds

1/2 tsp turmeric

2 tsp salt

2 tsp cumin ground

1 tsp fennel

1" cinnamon

2 cardamom crushed

2 tbsp coconut grated

3 tbsp yogurt

1 tbsp ginger garlic paste

1 cup water

2 tbsp oil

1 onion

1 tomato

oil to fry

Clean and wash the chicken with turmeric. Prick with a fork or slit the chicken, and marinate with all the spices. Leave it overnight in the fridge.

Cook the chicken with about 1 cup of water uncovered until the inside of the chicken is cooked and about 1 cup of thick gravy is left. Save the gravy and remove only the chicken and let it cool.

Heat oil in another pan and fry the chicken till golden brown and remove from oil.

In another pan heat oil add onion, garlic chopped and tomatoes saute for a few minutes then add the gravy and toss the fried chicken.

Green peas, carrot and cashew curry
Peas, carrots and cashews cooked with salt, pepper, turmeric and coconut milk.

I used frozen mixed vegetables.

Maldive fish sambal

1 cup onion

1/2 cup maldive fish

1 tbsp curry leaves

1/4 tsp salt

1/2 tsp chillie flakes

Fry the onion till crispy and golden brown remove onto a paper towel and leave aside. Fry curry leaves till crispy and leave aside. In about 2 tbsp oil saute the maldive fish lightly and remove from oil. Mix the fried onions, curry leaves and maldive fish with chillie flakes and salt.

Malay pickle

Pickle with capsicum, onions, carrots, dates and pineapple.

Raita yogurt dip

1/2 cup yogurt beaten

2 tbsp onion chopped

2 tbsp tomatoes chopped

2 tbsp cucumber chopped

2 green chillie chopped optional

1/2 tsp salt or less

1/2 tsp pepper powder

Mix all the ingredients and serve chilled.

Custard pudding

2 cups milk

4 tbsp vanilla custard powder

4 tbsp sugar

In 1/4 cup milk mix the custard powder and leave aside.

Heat milk and sugar then add the custard powder with the milk. Keep stirring so the bottom doesn't burn when it thickens pour into the serving dishes.

Serve with cashews grated or chopped on the top, can also add raisins serve warm or cold.

Fruits

Mostly bananas and pineapple are served at the weddings.

Falooda

1/4 cup falooda syrup such as rooh afza syrup

2 cups milk

1 tbsp black poppy seeds soaked in warm water

Mix everything and serve, can top with ice cream.

Ginger tea

Milk tea with ginger and spices.

Chocolates

Thank you Foodbuzz 24 x 24 for giving me the opportunity to share this wonderful meal with all of you. Thank you to my family and God for making it easy for me to prepare everything and for their patience with me :) We made lots of new memories.

Thank you to all my readers for the support and encouragement. Hope you enjoy preparing this meal for your family :)

Buttery Blondies with chocolatey fudge cups

I had a wonderful time at the art of cooking food event on the 18th of November. I will share the little tips I learned at the event soon. One of the sponsors were President's choice, they gave out packages of mini fudge melts at the end of the event and this recipe is adapted from the package.

1 1/2 cups flour

1 tsp baking powder

1/2 cup PC mini fudge melts

1/2 cup salted butter or margarine

1 cup light brown sugar

2 eggs

Sift flour, baking powder and 1/4 cup fudge melts and leave aside.

Beat butter, sugar till creamy and light in colour then add eggs one at a time. Mix the flour mixture in low speed until combined. Flour your hands and pat the mixture onto a buttered 9" square pan and bake at 350F for 10 minutes. Remove from oven, and top with 1/4 cups of fudge melts then bake for another 15 to 20 minutes till it is golden in colour and skewer inserted comes out nearly clean.

Cool for 20 minutes in the pan before cutting and serving.

Can add more fudge melts if you like.

Update :) lots of people asked me about PC it is President's choice a brand in Canada you can replace with chocolate chip.

Coconut toffee

We are celebrating Eid today Eid Mubarak to all the readers. It is a celebration after the annual pilgrimage Hajj known as Eid-ul-Adha or Festival of sacrifice, as we sacrifice meat (sheep, goat or cow) and give it to family, relatives and needy to remember the willingness of prophet Ibrahim or Abraham (peace be upon him) to do anything for God.

With the holidays nearing here is an easy sweet to make, coconut toffees.

November 19, 2010 This post was featured on FoodBuzz Top 9

1 cup sugar

1/2 cup water

1 cardamom

1 1/2 cup desiccated coconut

pinch food colour powder or liquid (pink or green)

Remove cardamom pod and crush or powder the seeds.

In medium heat stir the sugar and water until it is thickens into a syrup that is sticky. Put a pinch of colouring into the coconut, lower the heat add coconut and crushed cardamom mix until it thickens.

Put into a greased dish and flatten about 1/2" thick. Let it cool it will harden a little then cut into squares. These coconut toffees will last for a week or more. Desiccated coconut works well compared to freshly grated, I used medium unsweetened coconut.

Sour cream coffee cake and event offer

Hi everyone,

On November 18th, Bob Blumer and Jamie Oliver are coming to Toronto.

The Art of cooking is offering a saving of $10 per ticket or $20 per ticket for groups of 5 or more using this link.

Sour cream cake

Brown sugar filling

1/2 cup brown sugar

1/2 cup nuts chopped

1 1/2 tsp cinnamon

Mix all the ingredients and leave aside.

Coffee cake

3 cups flour

1 1/2 tsp baking powder

1 1/2 tsp baking soda

3/4 tsp salt

1 1/2 cups sugar

3/4 cup butter or margarine

1 1/2 tsp vanilla

3 eggs

1 1/2 cups sour cream

glaze

1/2 cup icing sugar

1/4 tsp vanilla

2 tsp milk

Mix dry ingredients of the coffee cake together. In a bowl beat sugar, butter, vanilla and eggs with a mixer. Add 1/2 the flour mixture until combined then beat 1/2 the sour cream. Then add the rest of the flour and sour cream alternately.

Grease a tube pan and spread 1/3 of the batter. Sprinkle the filling then the batter and repeat sprinkling the filling and batter.
Bake at 350F for about 1 hour until toothpick inserted comes out clean. Cool cake in the pan for about 10 minutes, then remove and cool for 20 minutes before drizzling the glaze.

Mix the icing sugar, vanilla and milk until smooth and thin enough to drizzle. Drizzle the top of the cake using a spoon and serve.

We liked the cake even more the next day.

Recipe adapted from the book Baking basics Betty crocker and goes to cookbook Sundays and dish name starts with C.

Pumpkin whoopie pies and giveaway winner

Thank you everyone for the support and participation in making the food palette orange event successful. Check out the beautiful orange links so many variety of dishes.

Stay tuned for the next colour :)

The giveaway winner is selected using random.org
Girlichef

Pumpkin whoopie pies

3 cups flour

1 tsp salt

1 tsp baking powder

1 tsp baking soda

2 tbsp cinnamon powder

1 tbsp ginger powder

1 tbsp cloves powder

2 cups brown sugar

1 cup vegetable oil

3 cups pumpkin puree (baked and chilled pumpkin)

2 eggs

1 tsp vanilla

cream cheese frosting

1 cup icing sugar

2 tbsp butter

1/4 cup cream cheese

1/2 tsp vanilla

I prefer eating without cream cheese frosting so I make only a little. The pie without the frosting taste like a childhood favourite soft cake.

Whisk flour, salt, baking powder, baking soda, spices and set aside. In another bowl whisk brown sugar and oil until combined then add pumpkin puree. Add eggs and vanilla whisk. Add the flour mixture and whisk till it is combined.

With a small ice cream scoop drop 1 tbsp of dough on baking trays lined with parchment papers about 1" apart. Bake at 350F for 10 to 12 minutes until toothpick inserted comes out clean. Let the cookies cool on the pan. Can keep wrapped in parchment paper in an air tight container for about 3 days in the fridge.

If using filling combine all the ingredients until smooth and apply on the flat side and sandwich the cookies. If preparing sandwiches keep in the fridge for 1/2 hour before serving so the sandwiches hold up.

Adapted from here recipe is originally from the book Baked: New frontiers in baking
This goes to bookmarked Tuesdays, hearth and soul and monthly mingle fruit in baking.
Mentioned in six alternatives to pumpkin pie.

Cinnamon bun for breakfast

2 1/4 cups flour

1 tbsp yeast

pinch sugar

1/4 cup warm water or warm milk

2 eggs

1 tsp salt

1 tbsp sugar

2 oz unsalted butter melted

filling

1/4 cup sugar

1/2 tbsp cinnamon ground

glaze

1/2 cup icing sugar

1 tbsp butter melted

1 tbsp milk

1/4 tsp vanilla beans

Mix yeast with a pinch of sugar then pour 1/4 cup water let it froth add 1/4 cup flour whisk and let stand in a warm spot for 1/2 hour. Instead of using only water mix with milk to get a soft dough.

Add eggs, sugar, salt, 2 cups flour, butter into the mixture and knead a smooth dough cover and let it rise for 2 hours.

Roll the dough into 15 by 10 rectangle put half the melted butter then filling leaving about 2" of long side without filling then roll tightly cut into 1". Place in a buttered rectangle baking dish. Brush the remaining butter over and let rise overnight. Bake at 350F for about 20 minutes till golden brown then leave in the pan for 15 minutes. Spread the glaze over the warm rolls and serve.

I didn't leave it in the fridge as it is cool here. If you leave in the fridge overnight then in the morning remove from the fridge and let it rise for an hour before baking.

The method of making these cinnamon buns are modified from the book Family meals. Here is another favourite pumpkin cinnamon bun that started this blog.

Pages

Cake for my little prince

Yogurt custard

Apple pie puff pastry

Foodbuzz 24x24: Epic meal down memory lane

Buttery Blondies with chocolatey fudge cups

Coconut toffee

Sour cream coffee cake and event offer

Pumpkin whoopie pies and giveaway winner

Cinnamon bun for breakfast

Giveaway and My other site