Sunday, November 8, 2015

White Chocolate Fudge with Almonds and Cranberries









AssalamoAlaikum,


Sorry guys for being away from my blog for a long time ,i have been with busy with travel went to Pakistan to visit my sisters and sister-in-laws.Came back and was blessed with guest from out of country and then out of state so it was nice long busy summer Alhamdulilah!!
As Prophet Mohammed(saw) told us that:

Abu Shuraih Khuwailid bin Amr Al-Khuza`i RA reported: I heard Messenger of Allah (sallallaahu ’alayhi wa sallam) saying, “He who believes in Allah and the Last Day, should accommodate his guest according to his right.” He was asked: “What is his right, O Messenger of Allah?” He (sallallaahu ’alayhi wa sallam) replied: “It is (to accommodate him) for a day and a night, and hospitality extends for three days, and what is beyond that is charity.”
(Bukhari and Muslim)

So Alhamdulilah i was in my kitchen making sure to take care of my guest to best of my capabilities .I was not able to take pictures or write a blog but in back of my mind i kept thinking about not taking part in the challenges and other cooking ,Now in sha Allah to blog as often as possible and by the way i want to throw this question my fellow blogger how in the world you guys maintain your blog and family ?please if you would a suggestion in the comment box that would be helpful  in shaAllah!!

Now let get to our recipe for today its actually really easy and makes a real nice hostess gift.I already took this melt in your yummy fudge to two parties and have received very nice comments so do give it a try !!
recipe source:: Eaglebrand






White Chocolate Fudge with Almonds and Cranberries

2 ( 11oz) bags of white chocolate chips

1(14oz) can sweetened condensed milk

1/4 cup roughly chopped Almonds

1/4 cup dried cranberries

Directions:

Prepare a 9x9 pan with wax paper so it's hanging over the edges of the pan it help you pull out the fudge from the pan

In a double boiler melt white chocolate and condense milk together until completely combined

now remove the melted mixture from heat and add chopped Almonds and cranberries

Spread the mixture evenly in the pan and refrigerate for at least 2 hrs until firm

remove from the pan by lifting the wax paper edges

cut into squares or diamonds and enjoy!!







Wednesday, May 27, 2015

The Daring Baker's Challenge May 2015 "LAMINGTON"




Assalamo Alaikum,

I'm a big chocolate fan you can cover anything with chocolate an i'll eat it but i think  its mostly sweetness of sugar that attracts me towards it because if chocolate is dark yeah i mean dark chocolate i wont touch it,as time is passing i'm getting older i have to pay attention to food going in my belly specially sugar as i'm genetically prone to diabetes so better be careful right, but today....is off day because for May challenge Marcellina from Marcellina in Cucina dared us to make Lamingtons, An Australian delicacy that is as tasty as it is elegant .

I really enjoyed making Lamingtons and also eating ..yeah yeah i know i only ate one piece :) and my kids they loved it also i was kind of surprised because i thought they might not like it because of coconut but all four of them  loved it!!

As i said i enjoyed making them but few thing i would like to mention one is covering my pan with foil not a good idea i think butter paper or parchment paper would be best and another thing when i folded in the cornstarch mixture ,some dry cornstarch stayed on the bottom and when i was pouring the batter in the pan i could see it then i had to mix it in the pan so make sure the batter is completely mixed but do it light handed:)

I used the original recipe used by Marcellina right here!!


LAMINGTONS

Ingredients:

Sponge Cake

5 large eggs, at room temperature
1 cup  castor (superfine) sugar
Pinch salt
1 teaspoon  vanilla extract
1 ¼ cups  cornflour (cornstarch)
1 ½ teaspoons  baking powder
1 tablespoon  butter, melted (optional)

Chocolate Sauce

3 ¼ cups  icing (powdered) sugar
 1/3 cup  cocoa powder
1 tablespoon butter, melted
 ½ to ¾ cup milk

Desiccated coconut

Direction:
Pre Heat oven at 350F

Prepare a 9" by 13" and 1 3/4 inch deep pan with non stick paper

Beat eggs,sugar and salt with hand mixer or stand mixer  for 15mins on high speed

hand over the hand mixer to your husband like i did LOL and

sift cornstarch and baking powder three times

after fifteen minutes as vanilla extract to egg mixture and again beat for 5 mins on high

now add  sifted to add dry mixture to eggs

and fold it in completely but  very lightly with rubber spatula or wooden spatula

and pour this mixture in prepared pan and smooth it evenly on the top

Bake for 22-25 mins until cake it brown on top and bounces when touched

its better to let it rest over night ,so its easier to handle

cut the cake into 24 equal pieces

 Sift the icing sugar and cocoa into a heatproof bowl.

Stir in the butter and ½ cup milk.

 Set the bowl over a pan of hot water.

Stir until icing is smooth adding more milk to thin the icing if needed.

now for assembly keep chocolate sauce over hot water


place coconut in shallow dish

wire rack over a plate

place a piece of cake in chocolate sauce let excess drip off


now place the cake in coconut covering it all around

now put it on wire rack to set for about 2hrs (if you could wait)

and enjoy!!









Thursday, May 21, 2015

Brown Butter Banana Bread (Avid Baker's Challenge May 2015)


Assalamo-Alaikum,

Growing up I was not a big fan of eating bananas and when my mom use to tell me all the "good" benefit oh how angry I use to get oh my oh my, now I think I have passed some of my banana hating genes to two of my kids they wont eat banana on it own neither in any dishes so banana bread ,muffin and anything to do with banana is kind of no in m home. When I saw this Avid Baker's challenge I was like ok but I already missed a challenge last month so I didn't wanted to miss again so I went with it ,we will see ........And one more thing I was really interested to to make brown which I haven't made before so it was a bit of learning experience for me too(with lots of patience!!)I loved the aroma of brown butter and would surely try other recipes using it!!

As a reminder I'm a member of Avid Baker's Challenge and this year we making the recipe from Scientifically Sweet by Christina Marsigliese and the recipe is chosen by our dear Admin Hannah from Hanaa the Baker!!As you already know recipe of choice is Brown Butter Banana Bread ,with some small changes to the recipe i.e right here and I used brown sugar instead of regular ,one banana instead of two(guess why??)and one cup chocolate chips instead of 3/4.

The best and most annoying process was making brown butter, I was like may be i'll stand in front of stove like whole night but Alhamdulilah it went well!!

And by the way do visit other great blogs participating in this wonderful challenge here!!

Sunday, May 10, 2015

"PASTIZZI" Mena cooking club May 2015


Assalamo Alaikum,

I was looking at my kids school calendar and was really surprised to see that only one month left of their school year my god it seems like yesterday when they were starting classes last year or even started school I feel like I'm very old now, they are growing up getting independent and one day they will get married and have kids  but my love as a mother will always remain same in sha Allah!!!

Time flew by and its already time for  Mena cooking club challenge last two month I was too caught in household things that I was not able to participate but this month I made a promise to myself that I gotta do it and Alhamdulilah (by Allah's will) im here !!

This month Yasmeen from Wandering Spice has given us the challenge to make a dish from "Malta" , as by google search

"Malta, an archipelago in the central Mediterranean between Sicily and the North African coast, is a nation known for historic sites related to a succession of rulers including the Romans, Moors, Knights of St. John, French and British. It has numerous fortresses, megalithic temples and the ─Žal Saflieni Hypogeum, a subterranean complex of halls and burial chambers dating to 3600 B.C.E."

As always we were challenged to make  either one of soup, savory or sweet dish  and as always dessert was on my hit list but as I was looking as the other dishes "Pastizzi" intrigued me as it looked quite similar to a beautiful dish I ate long time ago called "Mehboobi"a very delicious dessert dipped in sugar syrup I saw my mom and aunt making it when I was like 13 yrs old never eaten it after that but I can still remember the flavor yumm!! enough of my rant lets get back to Pastizzi after looking around I found a recipe on youtube which I was able to understand and follow .
I have never eaten Pastizzi  so anyone from Malta or Maltese descent who knows this dish could tell me by looks I did justice to it or not?

Pastizzi

Recipe

Ingredients:

For dough:

5 cups all purpose flour

2 cups cold water

1/4 cup oil

1 tbsp salt

1 cup vegetable shortening

1/4 cup butter

For Filling:

16oz ricotta cheese

salt to taste

1 tsp dried parsley flakes

Direction :

Sift flour with salt

then completely mix it with oil

make a well in the center add little water at a time to make a stiff dough

divide the dough in two equal  parts wrap it in plastic sheet and

leave it to rest in refrigerator for 2 hrs

meanwhile mix together butter and shortening leave it aside

now take one dough ball out and

one large clean and smooth surface  roll the dough  it in a long oval shape

now using your fingers slowly spread out the dough from the sides

stretch as much as you can to achieve a paper thin sheet

 now spread on it the mixture of butter and shortening

now roll this sheet and while stretching it and make along log

now roll it like so and warp again with plastic wrap and place in the fridge for 1 hr

now mix together ricotta cheese, salt,an egg and dried parsley

preheat oven to 425F

take out your spiral dough and open it up

cut it into one inch pieces

stretch it out using your finger and thumb

place  2 tsp filling and join the dough all the way around

place on a non stick or lined cookie sheet bake for around 25 mins

serve warm and enjoy the deliciousness from Malta!!





















Wednesday, March 4, 2015

Lemoniest Little Lemon Loaf (Avid Bakers Challenge March 2015)



Assalamo Alaikum,

March brought fragrant Orange blossoms and beautiful sunshine right in my backyard( no bad feeling my readers with tons of snow ).March also brought Avid Baker's challenge really appropriate to this springy weather "Lemoniest Little Lemon Loaf" isn't this name sounds amazingly springy and bright.

This is my second challenge for Avid Bakers my first one is right here and you can learn all about Avid Bakers .Participating in all these challenge i have learned  lots of different techniques and different ingredients. As in this challenge , i have never used cornmeal so using it in my lemon loaf was something new!!

My over experience with this recipe by Christina Marsigliese from Scientifically Sweet was overall good i used the recipe as is from right here ,the crunchy exterior was really good but i might use little bit more lemon juice next to make it more lemony and also i might try it without cornmeal as biting into cornmeal was little annoying.And Make sure you visit other members and their  Lemony Loafs right here!!

Lemoniest Little Lemon Loaf

Recipe:

Flour 1 1/4 cup

Cornmeal 1/3 cup

Baking powder 1 tsp

Baking soda 1/4 tsp

salt 1/4 tsp

Eggs  2

Egg yolk 1

Lemon zest  1 1/2 tbsp

Pure Cane Sugar 2/3 cup

Lemon Juice  1/4 cup

Oil  1/3 cup

Direction:

Preheat oven at 350F and line loaf pan with parchment paper or foil

Sift together Flour,Baking powder and baking soda then mix in Cornmeal

Beat eggs ,egg yolk , salt and lemon zest until frothy for about 40 seconds

Now gradually add sugar while beating the mixture until pale and almost white  in color and  tripled for about 5 minutes


Mix together oil and lemon juice


Now add 1/3 of flour mixture to egg mixture and gently fold in with wide and flat rubber spatula

Pour half of lemon oil mixture to it and

repeat until all the flour and lemon mixture is incorporated

Pour the batter  in prepared pan

and bake until top is brown for 30 mins or until toothpick inserted comes out clean (mine didn't get really browned and i didn't wanted it to dry out so i took it out on 35 mins)


Enjoy!!