I love surprises! And if it’s a birthday surprise, then even better …. So that’s exactly what I did to surprise my friends 9 year old by baking a Chocolate Oreo Cake as a birthday treat! Doesn’t one big smile at the end of a hard days work make it all worth it? :)<3 … Will add the recipe for this soon … For now, I need to go for a long walk as I feel like i gained calories just by looking at and sniffing this cake! :D ….
We are just a few hours away from weekend in Dubai … I’ve been looking forward to this one, as it’s the Dubai Bake Festival tomorrow .. woohoo! Weekend always means getting to spoil yourselves a bit more by baking up a divine weekend treat such as this one .. baked French Toast! Can easily be prepared a night in advance, so all you really have to do tomorrow morning is to pop them in the oven and get a few more mins to relax! The key to this recipe is the type of bread you use. The first time I baked this, I used normal sliced bread and did it exactly the way the recipe mentions. Tasted good. But the second time around, I baked it using much thicker bread (Bread roll to be precise), and just added roughly chopped pieces of it in individual ramekins. Tasted even better! My advice to you would be, if you’re baking it for the first time, then make it in a bigger dish as it gives you a better idea of how much of the ingredients to use for a smaller portion. Either way, wait until you taste the divine caramel sauce right at the base … Mmm mmm!
Unsalted butter (melted): 1/2 cup
Brown sugar: 1 cup + more to sprinkle
Thick bread: 1 Loaf or as required
Milk: 1 and 1/2 cup
Vanilla Essence: 1 tsp
Icing Sugar: 1 tbsp + more to sprinkle
Cinnamon Powder: to sprinkle
Melt the unsalted butter, and mix with the brown sugar. Spread this mixture at the bottom of a 9 x 13 oven-proof pan.
In a bowl, beat together the eggs, milk and vanilla. Add 1 tbsp of icing sugar to it and mix.
Add a layer of bread slices to the pan. Pour half of the egg mixture on top. Sprinkle some brown sugar and cinnamon powder on top of this layer.
Add the second layer of bread slices. Pour the remaining egg mixture on top.
Cover your baking dish with cling film and refrigerate overnight.
Pre-heat your oven to 180 degrees Celsius and bake the french toast for at least 45 minutes. Keep the dish covered with foil for the first 30 minutes. Remove the foil for the remaining 10 minutes or until completely baked.
Note: it does fluff up quite a bit towards the last 10 mins of baking, but don’t worry, it will level up again as it cools down.
Mmmmm! Made these simple chicken fajita sandwiches for dinner today … a much healthier alternative to a takeaway. Love simple recipes that are easy to put together :) … time to put my feet up, relax and go through fellow bloggers posts to see what scrumptious stuff they have been up to today!
After all those months of scorching heat, summer is finally behind us in Dubai and we enjoyed what looked like the first day of winter yesterday. It was an absolutely beautiful day with plenty of cloud and rain. And not just that, I had luckily baked some goodies a night in advance which meant my day wasn’t spent indoors but on the beach instead. Woohoo! But now that the sun is out again, time for me to get back inside, and share today’s recipe with you … Moist Carrot Cake with Cream Cheese Frosting! This has to be the best Carrot Cake recipe I have tried to date. The best part about it (other than being so moist), is it tastes great on its own too as well as with the frosting. So if are worried about the calories then I’d suggest just skip the frosting and have it plain while reminding yourself it has carrots in it which are great for the health. ;). Or if you happen to be a fan of cream cheese frosting then go for it, and keep telling yourself it’s the weekend and you deserve a break! At least that’s what I told myself :D ….
Original recipe belongs to ‘Sally’s Baking Addiction’ website but I have explained it in my own way. :)
Ingredients for the Cake:
All Purpose Flour: 2 cups
Light brown sugar (packed): 1 cup
Baking Soda: 1 tsp
Cinnamon powder: 2 tsp
Nutmeg powder: 1/4 tsp
Salt: 1/2 tsp
Vegetable Oil: 3/4 cup
Yogurt: 1/4 cup
Eggs (large): 3
Vanilla Essence: 2 tsp
Carrots (4 medium sized and grated): 2 cups
Walnuts (chopped): 3/4 cups
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Seem to have baked a lot of cupcakes over the last few days but then they are my favourite goodies to give away. The ‘Smiley Cupcakes’ were a ‘Get Well Soon’ for my neighbours little one … hope they put a smile on your face too? :) The ‘Assorted Cupcakes’ were for a fitness freak friend to help her celebrate her ‘cheat day’ in style! :D
This weekend has been a funny one as was sad to see one friend leave, yet happy to welcome another friend who just arrived in Dubai! So decided to bake them a box each of comfort food (and plenty for myself too but ssshhh!). And what could possibly be better than scrumptious chewy chocolate chip cookies? I would highly recommend these as they are simple, quick and oh so chewy! The original recipe belongs to Sally from ‘Sally’s Baking Addiction’.
Serving: makes approximately 15 cookies
All Purpose Flour: 1/2 cup
Caster Sugar: 4 tbsp
Light or dark brown sugar: 4 tbsp
Unsalted butter (at room temperature): 60 grams
Vanilla Essence: 1 tsp
Baking Soda: 1 tsp
Salt: 1/2 tsp
Unsweetened Cocoa Powder: 4 tbsp
Semi-sweet chocolate chips: 1/2 cup (plus a few more to sprinkle on top)
Egg: 4 tbsp of a beaten egg. Read the rest of this entry
Whose ready for some baked churro bites dipped in hot chocolate sauce?They are meant to be for tea time, but not sure they will last until then ;) …. Original recipe belongs to Gemma Stafford from ‘Bigger Bolder Baking’ but have tweaked it around to suit my own taste … suggest you do the same! :)
Ingredients for the Churros:
All Purpose Flour: 1 cup
Brown Sugar: 2 tbsp
Salt: 1/4 tsp
Unsalted Butter: 1/2 cup or 113 grams
Vanilla Essence: 1/2 tsp
Eggs (at room temperature): 3
For the coating:
Cinnamon: 1 tsp
White Sugar: 1/4 cup
Salt: 1 tsp
Ingredients for the Hot Chocolate Sauce:
Semi-sweet chocolate chips: 180 grams
Milk: 2 and 1/2 cups
Cornflour: 1/2 tsp Read the rest of this entry