Where am I?

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I feel like I’m in Italy right now! Just got fresh Focaccia Bread out of the oven and the wonderful aroma is killing me! So thought I better distract myself by blogging as I patiently wait for the bread to cool down. Can’t believe I have put off baking this for so long thinking it’d be complicated. But to be honest the only  time-consuming part of the whole process is waiting for the dough to rise. Did I mention you actually get to do that part directly in the baking dish this time? Not only does that mean less things to wash afterwards (hell yea!), but it’s so convenient to just take out the dish once the dough has risen, throw on the toppings of your choice and it’s ready to go in the oven! The choice of toppings is entirely yours and I have mentioned a few alternatives to what i’ve used in the recipe as well … lol, I feel like i’m just rambling today as all I really wanna do is go and have a piece of that bread! You’ll know why I was in such a rush once you bake this yourself :) ….

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Ingredients or the dough:
All Purpose Flour: 3 cups
Olive Oil: 1/4 cup
Active Yeast: 2 and 1/2 tsp
Sugar: 4 tsp
Salt: 1 and 1/2 tsp
Water: approximately 1 cup or as required to get all the ingredients to bind together.

For the topping:
Green Pepper (sliced): 1
Onion (sliced): 1
Tomato (sliced): 1
Italian Herbs Seasoning: to sprinkle
More alternatives you can use are olives, jalapeño, or even cheese! Read the rest of this entry

Weekend plans!

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So what’s the plan for the weekend? Am meeting some friends for coffee tomorrow so thought i’d bake something at home to take along as otherwise I never hear the end of “What? Ms Bakealogue didn’t bake anything?” :)) .. Cookies are always my first preference as not only do they go great with coffee but are easy to carry around as well .. so the recipe I’m sharing with you today is for Snickerdoodles .. i’m on a roll for weird names lately, aren’t I .. hehe .. these are delicious soft and chewy cookies that are rolled in cinnamon sugar prior to baking .. really fast to put together and it goes without saying they smell great too! These cookies tend to spread a little while baking so make sure you do not flatten the dough balls prior to baking as otherwise they will go too flat once they have baked. This recipe makes approximately 12 cookies so you can adjust the quantities accordingly. Ready to surprise your friends then?

Snickerdoodles

Ingredients: 

All Purpose Flour: 1 and 1/2 cup
Unsalted butter (at room temperature): 113 grams or 1/2 cup
Dark Brown Sugar: 1/4 cup
Caster Sugar: 1/2 cup
Cinnamon Powder: 1 tsp
Bicarbonate Soda: 1/2 tsp
Cream of Tartar: 1 tsp
Vanilla Essence: 1 tsp
Egg: 1

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Is it tea-time yet?

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Russian Tea Cakes …. the name probably sounds unusual, and I was quite intrigued when I came across it myself… these are basically melt-in-your-mouth cookies and though it seems to have originated from many different countries, they seem quite popular in the United States! 15 minutes is all you need to enjoy them as it’s just a matter of shaping dough balls, baking for 10-12 minutes, rolling in icing sugar, and THAT’S IT! The actual recipe called for walnuts, but as i’m a bigger fan of almonds, so I used those instead which worked quite well. So feel free to alternate depending on your own taste buds! :) So there, that’s your tea time snack sorted for today! :) 

unnamed copy 6Makes approximately 18

Ingredients:
All Purpose Flour: 1 cup
Unsalted Butter: 113 grams or 1/2 cup
Vanilla Essence: 1/2 tsp
Icing Sugar: 3 tbsp (plus some more for dusting later)
Chopped Walnuts: 1/2 cup

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Round and round and upside down!

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What’s up everyone? I guess most of us are suffering from holiday blues and trying to get out of upside down routines .. well the cake I have for you today is no different, as it’s the Upside Down Pineapple Cake! LOL! As Mr. Bakealogue happily munches away one of his fav cakes, I’m sitting here staring at it, wondering why the pineapples on top don’t stand out as much as I hoped they would! ….. *10 mins and one slice later* ….Well I just figured out why and it’s important you do too so you don’t make the same mistake as me ….  turns out, I was out of light brown sugar, and thought I’d just use normal caster sugar for the topping as it shouldn’t make a huge difference right?… couldn’t have been more wrong! Had I used light brown sugar for the topping, then the sugar would’ve caramelised more on the top bringing out the vibrant yellow colour of the pineapples against the dark brown background! Lesson learnt! So please do use the exact ingredients as mentioned in the recipe as sometimes it can make all the difference! I should probably add here, dark brown sugar wont do either as then the cake would just look burnt once it has baked. Last but not least, this cake is best served warm, so don’t wait too long for it to cool down :) … 

Upside Down Pineapple Cake

Upside Down Pineapple Cake

INGREDIENTS:

For the topping:
Unsalted butter: 55g or 1/4 cup
Light Brown Sugar: 3/4 cups
Pineapple chunks: as required
Cherries: as required

For the Cake Batter:
All Purpose Flour: 1 and 1/2 cup
Unsalted butter: 113g or 1/2 cup
Caster Sugar: 1 cup
Baking Powder: 2 tsp
Eggs (large): 2
Vanilla Essence: 1 tsp
Milk: 1/2 cup

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Cupcake discovery!

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Hey hey! Remember me? :D Hope all of you are having a fab summer vacation in different parts of the world … I myself just got back from a US/Canada tour, and although am still pretty much jet-lagged, was itching to bake as it had just been too long! But before I get to today’s recipe, must tell you guys about something amazing I discovered in Downtown Chicago … a cupcake ATM machine by Sprinkles! I clearly wasn’t the only one amazed by this brilliant concept as there were long queues outside waiting to explore too …. my turn came eventually and man was I impressed by the long list of flavours to choose from! At first I thought it was probably just someone sitting behind the counter but much to my surprise it was a completely automated system. You could actually see the whole process on the screen too. To top it all, the cupcake was incredibly moist and delicious. I did record a video of the whole thing which i will upload here soon, but in the meantime if you are headed to Downtown Chicago, you must try out these cupcakes by Sprinkles. 

Coming back to todays recipe, thought it would be best to start off with something simple to get back into the baking groove … thus today I have for you Vanilla Crumb Cake. I personally love crumble toppings on desserts and if you do too, then this recipe is perfect for you. I thought of using a pie dish for this cake just for a different look, but if you prefer to use a cake tin for it then please make sure it is the springform one as otherwise it would ruin the look of the cake. This cake is best served warm and can be stored in an airtight container for a few days. You can either serve it alone or I always prefer having it with some custard on the side. The choice is entirely yours! …. Ahhh, feels good to be back on the blog again! :) 

Vanilla Crumb Cake

 

Ingredients: 

All Purpose Flour: 2 and 1/2 cups
Caster Sugar: 1 cup + 2 tbsp
Unsalted Butter (cold): 160 grams
Baking Powder: 1/2 tsp
Bicarbonate Soda: 1/2 tsp
Vanilla Essence: 1 and 1/2 tsp
Buttermilk: 1/2 cup
Eggs: 2

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Lets go vegetarian today!

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Need a break from chicken? Try baking these Mini Quiche instead … the choice of filling is entirely yours but I wanted to keep it simple so I stuck to the cheese & onion flavour. This actually does not take long to bake at all … I prepared the dough a day in advance so all I really had to do today was roll it out, blind bake (takes approximately 10 minutes), add the filling, and bake again (another 10 – 15 minutes)! It really is as simple as that .. This recipe makes approximately 20! Ready to try it out?

Mini Quiche

Ingredients:
All Purpose Flour: 2 cups
Butter (cut in small cubes): 4 tbsp (heaped)
Egg yolk: 1
Cold water: 2 tbsp (or as required)

Ingredients for the filling:
Eggs: 2
Milk: 1/2 cup
Grated Cheese: to taste
Spring Onions (chopped): to taste
Salt: 1/2 tsp (or to taste)
Black Pepper: 1/2 tsp (or to taste)

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And the silent treatment ends …. :D

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Hey! Long time?! … Sorry for the silent treatment but as it’s Ramadan in Dubai (spiritual month), thus a slight change in the baking routine … However, here’s something new I tried today …. Chicken Profiteroles! It took less time to bake these than it did to type the whole thing out .. have tried to make the recipe sound as simple as possible … hope it’ll make it to your dining tables soon!

Chicken Profiteroles

Ingredients for the choux pastry:
Flour: 1/2 cup
Unsalted butter: 55grams
Water: 1/2 cup
Eggs: 2
Milk: to glaze

Ingredients for the chicken filling:
Chicken breast: 1 (shredded)
Chilli garlic sauce: 1 tbsp
Mayonnaise: 2 tbsp
Mustard paste: 1 tbsp
Salt: 1/2 tsp (or to taste)
Black pepper: 1/2 tsp (or to taste)
Chopped spring onion

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