Monday, February 27, 2017

The Brownest Cookie (Avid bakers Challenge February 2017)

Assalamo Alaikum,

Today I'm bringing you the most delicious chocolatiest think ever, this recipe challenge was brought to us by Hanna from Hanaa's Kitchen for our February  Avid Baker Challenge and the recipe comes from Smitten's kitchen which is an amazing blog by Deb Perelman.

Let me tell you about Avid Bakers Challenge, we try out different recipes from the blog selected by Hanaa every month for that whole year.This year our blog is Smitten's Kitchen. In January we made this delicious Spinach Quiche please check it out and also do come back for next month challenge.

Now let's talk about the recipe I believe it was one of the easiest recipe ever no need to wait for butter to softened or stuff like that,  simply used just one bowl for the whole process.But baking was another scenario I'm not saying it was horrible but when I saw my cookies going flat my heart just stopped for a second oh....but Alhamdulillah(All thanks to Allah) cookies came out just fine.Only thing is that follow the recipe here as is and result is delicious fudgy and chocolatey cookies.

Friday, February 10, 2017

Pecan Pie Cookies Bars


I really love Pecans but when it comes to Pecan pies the texture it seems too gooey for my palate
but when I came across this recipe I had hopes for some crunchy and buttery bars and yes the results were amazing . Made these in a large cookie sheet , dough seemed a little less for the pan but thinner crust made crunchy bars with a combination of little chewy pecan topping .

I made these to take to a family gathering and it was a HIT,everyone was raving about it and kept on asking me about the recipe .These bars seems expensive because of maple syrup but the original recipe asked for corn syrup or maple syrup but I had pure maple syrup on hand so I went with it and I am sure that played huge role in the taste .But I think it wont hurt using corn syrup if maple syrup is not available.

And one more thing the recipe will give you about 2-3 dozen cookies bars . After cooling I stored them in a airtight container for about 3 days and its was still good ,I'm not sure about time after that but when I make these again I'll update you(if I'm able to store these!!).
So go ahead make these and make sure to come back with your tasty comments!!


Source:Laura in the kitchen

Pecan Pie Cookie Bars



For the Crust:

2 cups of All Purpose Flour

3/4 cup of Unsalted Butter, softened at room temperature

2 Tbsp of Granulated Sugar

1/2 tsp of Salt

For the Filling:

1 cup pure Maple syrup

1/2 cup of Brown Sugar

1/2 cup of Granulated Sugar

1-1/2 cups of   roasted Chopped Pecans

2 Tbsp of Cornstarch

2 Eggs

1/4 cup of Unsalted Butter, melted

1 tsp of Vanilla Extract

1/2 tsp of Salt


Preheat your oven to 375F degrees and cover a cookie sheet sized 13x18 and with cover it with foil and brush it with melted butter.

 In a bowl, mix together the flour, sugar, butter and salt until fully incorporated.then press the dough evenly in the bottom of your prepared baking sheet ,

 bake the crust for 15 minutes ,In the mean time make the filling.

In a large bowl, mix together all of the ingredients for the filling i.e Maple syrup,brown sugar,granulated sugar,roasted pecans( you can dry roast pecan in non stick frying pan on low heat until fragrant),cornstarch,butter,eggs,vanilla and salt

 then pour over the pre-baked crust and using a spatula, smear it nice and will be little sticky

 Bake the cookies for 25 minutes or until the edges become deeply brown and a bit crispy looking

let them cool for 15 minutes before cutting them into squares.

And then enjoy these delicious goodness !!!

Wednesday, February 1, 2017



 I have been wanting to work on this recipe ever since Hana from Hanaa's Kitchen posted the challenge for Avid baker’s challenge. Every year in this group there is a new website and twelve recipes are selected by our dear friend Hanaa and then the adventure begins, so I was saying that I wanted to make The Smitten Kitchen's "Spinach sheet pan quiche challenge for January 2017 but after looking at the long tutorial I was really bummed and kept putting it off.

Finally I decided to make as I already had most of the ingredients at home and I had some time on hand, my main concern was the dough and for sure it gave me some hard time especially in the food processor the amount of liquid mentioned in the recipe was not enough so I had to double the amount of cold water and then my worry was the outcome but Alhamdulillah (all praise to Allah) it came out flaky as I think it was supposed to.And I didn't have ant parmesan cheese or cheddar so I used shredded jalapeno cheddar that was available at home, instead of half and half I used regular milk.I went with a tart pan cause that's what I was able to find at that moment but I'm glad I did it gave very nice and crispy edges.

When I look up recipes on the web pictures always makes it easy to understand the recipe so here are lots of pictures to help and the recipe is here.
Thanks for coming over and I hope you'll enjoy!!

Dough almost ready in the food processor

rolled dough 

ready for oven

whipping the cream cheese with hand whisk was no fun but I added little milk it
 made so much easier

after that things became very easy
make sure you oil the bottom part of foil as it made pulling it out so easy
and cover the whole thing as uncovered area will puff
squeeze all the juice out of thawed spinach other wise 
your batter will be too liquidy

I had some leftover spinach mixture that I bake in separate small pan

this quiche was a hit with everybody, ill surely make it again!!