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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Dip or Dunk ….

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Be warned, today’s recipe may bring a wave of nostalgia your way too …. Cake Rusk! I have fond childhood memories of visiting my Granny during summer vacations, and she always bought these delicious cake rusks for tea. I still remember how my sisters and I used to sneak out of our rooms while everyone would be taking an afternoon nap just to get our hands on it before anyone else did …. haha, oh the silly games! :) Anyways, i’m sure most of you have enjoyed these rusks at some stage of your childhood too, so today I thought why not attempt to bake them …. Ok, i’ll be the first to admit I had absolutely no idea Cake Rusk was actually a sponge cake that was baked twice to get the crispiness … did you?! But what a great idea though … if you’re feeling lazy then just have it as a sponge cake, and if not, then bake again and have it as a cake rusk! It’s a win-win situation … LOL! The recipe is pretty accurate so do try it out ….

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Ingredients:
All Purpose Flour: 1 cup
Baking Powder: 1 tsp
Caster Sugar: 1/2 cup + 2 tbsp
Unsalted Butter (at room temperature): 100 grams
Vanilla Essence: 1 tsp
Eggs: 3

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Happy Birthday to who?

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Strawberries dipped in melted chocolate smell so good!! Just finished baking this Strawberry Chocolate Cake for a friends birthday tomorrow! Am so tempted to cut a slice right now … *sigh* …

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Recipe for the chocolate cake is as follows:

Ingredients:
All Purpose Flour: 1 and 1/3 cups
Caster Sugar: 2 cups
Cocoa Powder: 3/4 cups
Baking Powder: 1 and 1/2 tsp
Bicarbonate Soda: 1 and 1/2 tsp
Vanilla Essence: 1 and 1/2 tsp
Eggs: 2 (large)
Water: 1 cup
Milk: 1 cup
Oil: 1/3 cup

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Introducing “The Food Basket” for the Londoners

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I’ve got great news for the Londoners ….. remember our baking star Hawa? Well she just started her business by the name of “The Food Basket” in London selling mouth-watering delicacies! If the menu sounds appealing to you then pick up the phone and order some tasty treats by Hawa today! :) 

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Mmmmm .. is someone baking bread?

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I got the inspiration for todays recipe as I was crossing Pappa Roti Cafe .. trust me it takes a lot not to drop all your shopping bags (I was obviously at a mall!) and be drawn inside the cafe thanks to the wonderful aroma of fresh baked bread … I almost gave in until I realised I had a blog to run so should probably be baking something myself :) … so today I have for you Honey Bread Rolls! The surprise ingredient in todays recipe is yogurt … Yogurt actually helps a great deal in making sure the rolls stay soft and moist on the inside yet maintain a soft crust … I had plain yogurt at home, so that’s what I used, but if you have Greek-style Yogurt easily available then that would be a better choice … This roll will be perfect for sandwiches or even on it’s own as it has a mild sweet flavour … so hope you will be trying out this recipe as nothing beats the aroma of home-baked bread! :)

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Serving: 12

Ingredients:
All Purpose Flour: 4 cups
Instant Yeast: 1 tbsp
Yogurt: 1 cup
Salt: 1 tsp
Honey: 3 tbsp
Oil: 1 tbsp
Water (warm): 1 cup

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