A blonde moment!

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Speaking of brownies, in case the last post was too chocolatey for you (:o), here is a milder version ….  Blonde brownies …. Tastes equally delicious, and takes far less time to put together than washing the dishes!

Blonde Brownies

Blonde Brownies

The original recipe belongs to Inspired Taste (am in love with that website). However, I have re-written the recipe (in my own words) based on the exact ingredients I used.

Ingredients:
Unsalted butter (melted): 113 grams
Light brown sugar (packed): 1 cup
Eggs (large):
Vanilla Essence: 1 and 1/2 tsp
Almond Essence: 1/2 tsp
Semi-sweet chocolate chips: 1/2 cup
All Purpose Flour (sifted): 1 cup Read the rest of this entry

THE perfect brownies!

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It’s very hard to discover the perfect brownie recipe that meets all needs … Not anymore! Came across a very simple yet interesting recipe for chewy brownies on the Inspired Taste website the other day and could not wait to give it a try …

The only choice you need to make is how sweet you’d like them to be. If you’re a fan of dark chocolate then simply go for the unsweetened cocoa powder (as the original recipe involves) … But if you’re more of a milk chocolate fan (like myself) then use the cadbury cocoa powder to get rid of the slightly bitter taste cocoa powder involves. The rest of the ingredients are pretty basic …

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Chewy brownies from scratch

The original recipe belongs to Inspired Taste but I have tweaked it slightly and re-written in my own way …

Ingredients:
Unsalted butter (at room temperature): 145g
Caster Sugar: 1 & 1/2 cup
Cadbury Cocoa Powder: 3/4 cup + 2 tbsp
Salt: 1/4 tsp
Vanilla Essence: 1 tsp
Eggs (large): 2
All Purpose Flour: 1/2 cup Read the rest of this entry

Perfect bake for a lazy day!

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Too lazy to bake an apple pie? Never mind, try this Apple Pie Bread Pudding instead …

Came across this fantastic recipe by Tasty on youtube a few days ago and could not wait to try it out. Though it does not taste the same as apple pie, but is a real treat for apple dessert lovers nonetheless …

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The only tricky part is figuring out how many bread slices to use. Though the original recipe stated 6 slices, I felt I should have used around 8 as I did notice there was a bit more liquid left which should have been soaked up by the bread. Unfortunately I made that realisation after transferring the bread batter to the cake tin, so it was too late to make any changes. That’s why my version of this scrumptious dessert ended up more shiny and caramelised than intended. But am not complaining though as it helped keep it all moist.  Read the rest of this entry

Time to put on some weight …. again!

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Finally succeeded in snapping out of lazy mode today, and got some baking done after what has been quite a while! Also, each time I ran into my neighbour, she kept enquiring about when I’d get back to baking again .. haha! Hint taken and well over-due! So today I have for you (or rather the neighbour) Nutty Chocolate Chip Cookies. These aren’t your average chocolate chip cookies, as I tweaked the recipe by adding almond essence as well as mixed nuts to the dough. And man, does it add a lot more flavour to the cookies … They are perfectly chewy and the aroma is to die for, as who doesn’t like the smell of roasted nuts! The plan was to drizzle some chocolate on top and add peanuts, but decided against it as felt that would make it too chocolatey. Luckily for me, the bag was not big enough to fit all the cookies in there *nom nom* ….. promise, no other reason other than that! 😀

Nutty Chocolate Chip Cookies

Nutty Chocolate Chip Cookies

Serving: Makes approximately 12 cookies

Ingredients:
All Purpose Flour: 1 cup + 2 tsp
Baking Soda: 1/2 tsp
Brown Sugar (packed): 1/3 cup
Caster Sugar (packed): 1/3 cup
Unsalted Butter (at room temperature): 113 grams or 1/2 cup
Egg: 1
Almond Essence: 1 tsp
Semi-sweet chocolate chips: 1/2 cup
Assorted mixed nuts: 1/2 cup

Method:
Pre-heat your oven at 180 degrees Celsius. Line your baking tray with parchment paper. Set aside.
In a bowl, whisk together the unsalted butter, brown sugar and caster sugar until creamy. Add the egg followed by almond essence. Whisk again.
In another bowl, sift and add the all purpose flour, baking soda, chocolate chips and assorted nuts. Mix with the help of a spoon.
Add the dry ingredients to the wet ingredients, and give the mixture one final whisk until all the ingredients are well-combined.
Scoop out equal sized cookies on your baking tray with the help of a cookie scoop or teaspoon. Remember to leave some space between the cookies as they will spread while baking.
Bake the cookies in your pre-heated oven at 180 degrees Celsius, for approximately 10 minutes or until the edges are a slight golden brown. Remember not to over-bake as the cookies harden further during the cooling process.
Transfer the cookies to your cooling rack immediately and allow the cookies to cool completely before serving.

 

Birthdays are meant to be special ….

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It’s no secret I love birthdays as it means a chance to bake and be creative! Here’s what I did for a friends birthday whose two most favourite things in the world are reading books and drinking chai! Put the two together and what do you get? Ta-daa … a book box full of goodies to enjoy with a cup of chai! Goodies include mini chocolate cupcakes and savoury biscuits 🙂 … Can’t wait to see her reaction to this … Happy Birthday Ridhima!

Book Box with Goodies

Book Box full of goodies by The Bakealogue

Whose birthday is it next then? 😀

 

Cake never lets you down!

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Todays weekend plans included watching a good game of cricket while enjoying my favourite Almond Blueberry Cake. Turns out rain may cancel the game today, but thank God for this cake which never disappoints ….

Almond Blueberry Cake

Almond Blueberry Cake

The original recipe belongs to ‘Entertaining with Beth’ but I have re-written the recipe in my own way.

Ingredients:
All Purpose Flour (sifted): 1 and 1/2 cup
Caster Sugar: 1 cup
Baking Powder: 2 tsp
Salt: 1/4 tsp
Unsalted Butter (melted): 3/4 cups
Vegetable Oil: 1/4 cup
Water: 1/4 cup
Eggs (large): 2
Almond Essence: 1 and 1/2 tsp
Blueberries: 170 gms or as required
Flaked Almonds: enough to cover the top of the cake
Icing Sugar (optional): to garnish

Method:
Pre-heat your oven at 180 degrees Celsius. Grease a 10″ cake tin and set aside.
In a bowl, whisk together all the wet ingredients together i.e. butter, oil, sugar, eggs, and water.
In a separate bowl, sift and mix all the dry ingredients together i.e. flour, baking powder, and salt.
Add the dry ingredients to the wet mixture a little at a time. Fold the mixture with the help of a spatula until well-combined.
Add the blueberries to the flour mixture and carefully fold the mixture.
Add the dry ingredients to the wet ingredients bowl and give the mixture one final mix.
Pour the mixture in your greased cake tin. Add the flaked almonds on top of the cake mixture.
Gently tap cake tin on your counter to make sure the cake is levelled properly.
Bake in your pre-heated oven at 180 degrees Celsius for approximately 25 minutes or until a toothpick inserted in the centre of the cake comes out clean.

Sunday cooking!

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Don’t feel like cooking today? That sounds like me most of the time 😀 .. Actually it’s not the cooking I have a problem with .. it’s more the thought of ‘what’ to cook that is the real dilemma. This simple to make Chicken Steak recipe came to my rescue yesterday and seemed like the perfect treat to end the weekend. The ingredients required are very basic, and the whole dish can be prepared in a matter of 10 minutes! I’ve added the quantities according to my own taste, but feel free to add or deduct according to your own taste buds ….. There, that’s your cooking sorted for today then! 🙂 Time for me to figure out what to cook today now 😐 …

Chicken Steak with Salad

Chicken Steak with Salad

Serving: 2

Ingredients for the Chicken Steak:
Chicken Fillets (flattened): 2
All Purpose Flour: 2 cups
Eggs: 1
Salt: 1 tsp
Black Pepper: to taste
Paprika: 3/4 tsps
Whole Milk: 1 cup
Butter: 1 tbsp

Ingredients for the White Sauce:
All Purpose Flour: 1/3 cup
Milk: 3 cups
Salt: 1/2 tsp
Black Pepper: to taste
Paprika: 1/2 tsp

Method for the Chicken Steak :
Line up 2 bowls containing the following:
Bowl 1: Flour,salt,black pepper and paprika mixture
Bowl 2: Milk and Egg
Now take the flattened chicken fillets and season on both sides with salt and black pepper.
Then dip the chicken steak (one at a time) in ‘Bowl 1’ first, then in ‘Bowl 2’, and then back again in ‘Bowl 1’. Set aside.
Heat oil in your frying pan, and add the butter. Cook the Chicken Steak on both sides until it forms a nice golden brown colour.

Method for the gravy:
Heat a little oil, and add the flour. Keep mixing allowing it to cook until it forms a light golden brown paste. Add the milk followed by the salt, black pepper and paprika. Continue to cook until it reaches the desired consistency. ps: if it gets too thick, then add more milk to make it thinner. Pour over the chicken steak at the time of serving!

Recent giveaways ….

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Here’s a sneak peak into what I’ve been upto this week …. sadly, didn’t have any of these myself but the smile I got from the lucky recipients made it all the more worth it!

First up on the list was this pink-themed Marshmallow Kit Kat Cake for lil’Roshaney who turned 5 … what’s a birthday without extra goodies though right? So found these adorable jars with a pink lid, and filled them up with candies to give along with the cake. Happy Birthday Rosh, gimme a high-5! 🙂

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Marshmallow KitKat Cake

Next up on the to-do list was an attempt to cheer up a friends little one who had been under the weather lately. What better way to do that than to bake a giant chewy chocolate fudge cookie … Hope the adorable cookie monster shared this one with his siblings as their face lit up too at the sight of this scrumptious cookie!

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Giant Chewy Chocolate Chip Cookie

Now that it’s weekend here in Dubai, time for me to bake something for myself and my Mr. Time to browse your wonderful blog posts to get some ideas then ….Drop me a line of all your favourite baking blogs … would love to have a look! 🙂

And then there was one!

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Who wants the last piece of Chocolate Chip Scone left on the plate? Just take a look at those chocolate chips melting in there …. mmm mmmm!

This quick bread recipe is the perfect breakfast item, but I prefer to make it as a tea time snack as that’s when I crave for something sweet. It can be made in all kinds of flavours, and I had given Mr. Bakealogue two options to choose from today … Chocolate Chips or Blueberries! As he contemplated over the choices given, I just stood there trying to use telepathic powers to make him say ‘Chocolate Chip!’ … and failed miserably … kinda! He actually said ‘blueberries’ and then just as I made my way to the kitchen, heard him say ‘lets just have chocolate chips instead!’ … woohoo! Thank God it was a quick recipe to make before he changed his mind again … haha! The most important thing to be careful of while baking these scones is to avoid over-mixing the dough. To help achieve that, avoid using an electric mixer or food processor for the very final step (have marked that out in the recipe), and just use your hands instead.

Chocolate Chip Scones

Chocolate Chip Scones

The original recipe belongs to ‘Joy of Baking’ Website. But I have re-written the recipe in my own way.

Recipe as follows:

Ingredients: 
All Purpose Flour: 2 cups
Caster Sugar: 1/4 cup
Unsalted Butter (cold and cut in small cubes): 113 grams
Baking Powder: 1 and 1/4 tsp
Baking Soda: 1/4 tsp
Vanilla Essence: 1 tsp
Buttermilk: 1/2 cup – 1 cup
Chocolate Chips: 1/2 cup

Method: 
Pre-heat your oven at 200 degrees Celsius. Line your baking tray with parchment paper.
In a bowl, sift and add all the dry ingredients i.e all purpose flour, sugar, baking powder and baking soda.
Add the cubed butter to the dry ingredients and mix with either your hands or in a food processor until it resembles bread crumbs. I always do this step in a food processor as it’s much quicker and consistent throughout.
Add the chocolate chips to the above mixture and mix with the help of your hands.
Mix the buttermilk and vanilla essence in a cup.
Final step: Slowly add to the dry ingredients a little at a time until all the ingredients are well-combined and form a dough.
Add a little flour to the counter top, and place the dough on top. Roll out the dough into an approximately 8″ circle. Cut into equal wedges.
Transfer the wedges to your baking tray. Brush the top of each scone with milk.
Bake in your pre-heated oven at 200 degrees Celsius for approximately 20 minutes or until a skewer inserted in the centre comes out clean.
Transfer the scones to the cooling wire rack after they have baked and allow to cool slightly.

Congratulations! Your Chocolate Chip Scones are ready to add to todays calories! 😀

 

Time to use the leftovers!

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Whose ready to have some Banana & Blueberry bread with a cup of tea? This just happened by chance today, as I had some over-riped banana’s and blueberries left to use … so put it all together with a few other ingredients and what do you get? Ta-daaa ….

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Banana & Blueberry Bread

The original recipe belongs to ‘Joy of Baking’ website. But I have tweaked it a little bit to suit my own taste and re-written it my own way.

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Sliced Banana & Blueberry Bread

Ingredients:
All Purpose Flour: 1 & 3/4 cups
Baking Powder: 1 tsp
Baking Soda: 1/4 tsp
Caster Sugar: 1/2 cup
Brown sugar (packed): 1/4 cup
Cinnamon Powder: 1 tsp
Bananas (mashed): 2 (large)
Eggs: 2 (large)
Unsalted butter (melted): 1/2 cup
Vanilla Essence: 1 tsp
Blueberries (fresh): 1/2 cup
Walnuts (chopped): 1/4 cup

Method: 
Pre-heat your oven to 180 degrees Celsius. Line the base of your loaf tin with parchment paper and grease the sides.
In a bowl, mix together all the dry ingredients i.e. all purpose flour, baking powder, baking soda, caster sugar, and cinnamon powder. Add the blueberries and mix together with the help of a spoon or spatula.
In another bowl, add and mix all the wet ingredients i.e. mashed bananas, eggs, unsalted butter and vanilla essence.
Carefully add the dry ingredients to the wet ingredients bowl. Fold the mixture with the help of a spatula just until all the ingredients are well-combined. Be careful not to overmix.
Pour the batter in to your loaf tin, and bake in your pre-heated oven at 180 degrees Celsius for approximately 40 minutes or until a skewer inserted in the centre of the cake comes out clean.
Allow the bread to cool completely before removing from the loaf tin.

Congratulations! Your Banana & Blueberry bread is now ready to be enjoyed with a cup of tea. 🙂