One thing about Dubai is, it will make you fall in love with cars! One can’t help it as Ferrari, Lamborghini, Aston Martin etc are a common sight here… in fact me and my husband always have fun playing the “Oh look, there goes my car!” game whenever we’re out on the road .. Haha! I always tend to pick the red ones that have a ladies stamp on it, whereas my husband tends to go for the noisy ‘vrooom vrooooom’ ones! So that is one affordable way to live your dream temporarily OR there’s another way … you make yourself an edible version! 😀 .. I was in a bit of a creative mood today and as I had a look around the kitchen to see what ingredients I had available, everything seemed to be yelling “Pizza! Pizza!”. That’s when I came up with the idea of making a healthier and quicker version of the usual pizza by using a bun as the base! The result was a delicious, crisp pizza ready in a matter of a few minutes! In fact this can be an excellent activity for your kids over the weekend. Get as many toppings as you can to make it a nice colourful choice and then leave it to the little one’s creative minds to come up with their own version :). It is also a cheeky way to get them to eat the veggies they run away from, by hiding those as the filling inside ;).
So hope you liked this idea and will be trying it out soon! Step-by-step pics included to show the making of my edible sports convertible car! Lol!! By the way, no drivers license or speeding fines associated with this car, so it can be enjoyed free of any worries! 🙂
Pizza Cars by The Bakealogue
Steps as follows:
(One hot dog bun makes 2 cars)
1. Cut the hotdog bun in half and slice from the middle. Add pizza sauce on the base of the bun, along with the toppings of your choice. I’ve used olives, green pepper and onions.
2. Place the other half of the bun on top. Cut out a small rectangular portion from the top.
3. Add the pizza sauce along with the toppings to the cut out rectangular portion.
4. Sprinkle some mozzarella cheese on top. Bake until the cheese just starts to melt
5. Insert a toothpick horizontally and add the sliced cucumbers to make the wheels of the car!
My mum and mum-in-law are very fond of gardening and both have extremely beautiful gardens back home. Well that then leaves me with no choice but to develop an interest in gardening too …. buuut … the edible kind! While in their house, you’ll find a lush green garden, colourful flowers and birds chirping … in my garden, youll find a vanilla cupcake (that’s the grass), chocolate buttercream frosting (that’s the base), marshmallows (those will be the flowers) and sprinkles flying everywhere! The life span of their garden is probably all-year round, but the life span of my edible garden is less than 24 hours coz you just won’t be able to resist them that long! Ok, now lets make it less confusing and talk about the cupcakes … guys, this is a must-try recipe! The combination of marshmallow and chocolate frosting tastes divine, and I even added a marshmallow in the base of each cupcake (vanilla flavoured) too. But that’s optional. You’ll be going ‘Mmmmm’ from the very first bite itself. So if you have a bag of marshmallows lying around the house waiting to be used, then I would strongly recommend you give these cupcakes a try!
Marshmallow Flower Cupcake
Serving: makes 12 cupcakes
Ingredients for the cupcake:
All Purpose Flour: 1 and 1/3 cup
Unsalted Butter (at room temperature): 113 grams
Caster Sugar: 1 cup
Baking Powder: 2 tsp
Vanilla Essence: 2 tsp
Salt: 1/4 tsp
Whole milk: 1/3 cup
Marshmallows: 12 mini ones Read the rest of this entry
Sugar Moo Desserts
If you live in Dubai and are a dessert-freak like me,then have i got news for you!! There’s finally a proper dessert delivery place that has been launched in Dubai by the name of Sugar Moo. The Bakealogue was fortunate enough to be part of their soft launch which means i’ve already had a sneak peak and tasting session of their desserts (I love my job!!) and couldn’t wait to tell you guys about it coz man were they divine!!! But lets start from the beginning … when I first heard about Sugar Moo, my question was probably the same as what most of you are thinking right now – “Sugar Moo? What does that even mean!” – the explanation was pretty simple as Raki Phillips, co-founder of Sugar Moo, explained to me “The two most common ingredients used in making desserts are sugar and milk … put that together and what does that give you? Sugar Moo!” … And now we’re all probably going “Ahhhhh, creative!!!”. But their creativity doesn’t just stop at the name, as if you have a look at their menu their desserts aren’t the usual we’ve had time and again and pretty much bored of now to be honest! They have really thought out their desserts quite well, and come up with something completely new! While almost everything on their menu tastes incredibly delicious and different, but two desserts that deserve a special mention here are the “Twisted Apple Crumble Cheesecake” and “Seductive Cheesecake with a Surprise”. Read the rest of this entry
There was laughter, there were games, and there was lots of baking! Very proud to announce, The Bakealogue was asked to host a baking-themed birthday party for a little girl turning seven! I can’t even begin to explain how much fun it was! Having a party with 25 kids was certainly a challenge, but honestly speaking it was such an enjoyable experience, I would do it all over again! Everyone went home with a big smile on their face, and that in itself was a mission accomplished for The Bakealogue! Happy Birthday once again Sephorah! And thank you for choosing The Bakealogue to host your birthday party!
Strawberry Kit Kat cake baked on special request for the birthday girl
Top view of the cake
Do you feel like pinching a strawberry yet?
What’s a party without any games! Created a cupcake poster to play Pin the Cherry on Top of Cupcake. My art teacher would’ve been proud considering what my work used to be like back in the days! lol
Is it Mo-vember already? Sugar cookies baked for the event
Thank You message ready to go with the goody bags
Bakealogue baking party cards
This is how I set up each work station with the ingredients and utensils
Muffin tray, cases, and cooling rack set up to be used at each work station
‘We don’t need girls in our team’ .. haha
Love the look of concentration in this pic!
Taking turns to fill the cupcake cases
Girls team carefully whipping up the ingredients
Happy young chefs!
Chocolate Chip Muffins in progress
Carefully adding the dry ingredients to the wet ingredients a little at a time … exactly how The Bakealogue says in each recipe! 🙂
‘Mmmm this smells so good’
Time to start whipping up the ingredients
Was amazed by the level of concentration shown by these kids …. admirable!
Birthday girl whipping up the ingredients as her friends cheer on! 🙂
Response to ‘Is everyone having a good time?’
Kids waiting patiently for everyone to arrive so the baking can start
A cute chef posing with the moustache cookie pop! 🙂
From ‘boys’ to ‘men’ … haha
Kids loved posing with the cookie pops
Response to ‘Are we all having a good time?’
Kids simply adore the sight of melted chocolate …
A very happy cupcake after receiving so many cherries
Friends forever! Such a cute sight! 🙂
Birthday Party hosted by The Bakealogue
Healthy lunch being served after the sugar overdose 🙂
Goody bags waiting to be collected
All goodies baked by kids packed and ready to be taken home by them…
To book your baking party with The Bakealogue email me at firstname.lastname@example.org … I love new challenges! 🙂
Ready for the mighty quick dinner recipe for this weekend? Today I have for you Chicken Stir Fry with Mixed Veggie Rice … Think I better publish this and grab my plate as this one’s going fast! Bon Appetit!
Recipe as follows:
For the Chicken:
Marinate chicken strips with Soya Sauce (2 tbsp), Worcestershire Sauce (2 tbsp), Chilli Garlic Sauce (2 tbsp), salt (1 tsp) and black pepper (1 tsp). Refrigerate for at least 30 mins if possible.
Meanwhile slice tomatoes, green pepper, red pepper, spring onions and any other vegetables you would like to add. Read the rest of this entry
Every now and then I tend to go over some of the old recipes to make sure I’ve explained the steps clearly and not missed out on any ingredient! This week, it was time to re-visit one of the most feared upon recipes… Chocolate Eclairs! I have no idea why some people run away from baking these,assuming it would be complicated. But trust me, it’s nothing of the sort … I can tell you from experience now, all you need are the following 3 essentials and I guarantee you’ll get perfectly baked eclairs:
1. A really well pre-heated oven. It is essential this is done at least 30 minutes before baking, as the oven needs to be really hot when the Eclairs go in… All the magic happens within the first 15 minutes!
2. An electric beater. I have tried this recipe using a hand whisk before. And yes, although it’s a great arm workout, but the results are brilliant if you leave the machine to do all the mixing for you.
3. Patience and Perseverance. Yes, your Eclairs may not necessarily look great the first time you make them, but don’t let that stop you from trying again. The more you practice, the more you’ll get the hang of it! Trust me, as I talk from experience here …. in fact my husband can now tell they are Eclairs without asking ‘What is this supposed to be again?’ 😀 …
I’ve added a few steps to the recipe card just to make it more elaborate and easier to understand. So don’t let the length of the recipe scare you, coz you’re definitely going to find a few ‘DUHH I KNOW THAT!’ steps in there too. All geared up to give it a try now? Lets go then ….
Serving: Makes approximately 24 mini-eclairs
Ingredients for the choux pastry:
All purpose flour: 1 cup
Caster Sugar: 1 tsp
Unsalted Butter: 1/2 cup
Eggs (at room temperature): 4
Salt: 1/4 tsp
Water: 1 cup Read the rest of this entry
It’s Sunday! While most of us are still enjoying the weekend, some of us are back to work … I’ve always found that confusing and feel the weekend should be the same for everyone worldwide! Oh well, whether at home or work, I’m sure the moods are similar as we all still recuperate from Saturdays events! 🙂 … thought it would be a good time to take a break from baking and have a chat with you guys! 🙂
Came across this pic while surfing the net this morning, and thought it would make a great discussion for the blog. Do you agree with the sign and think wifi technology is starting to make us anti-social? As much as I love the world of technology I would have to agree with it though. Just the other day I was meeting a friend for lunch, and as I looked around I was horrified by the sight …. majority of the people were actually walking with their heads down,glued to their phones, typing away followed by the occasional ‘oops, sorry!’ as they bumped into other people! I was not too pleased. Are we really that addicted to our phones now? I’ll be the first to confess I was guilty of doing the same not so long ago, and the minute my phone beeped with a new mail or message I would be quick to jump at it to see who it was. However, I vowed to bring about a change in my habits after that day, and as my new rule, the minute I step out of the house the phone is not allowed to come out of the bag! I do allow myself the occasional check once or twice (c’mon I’m a blogger and need to keep an eye on things! :)), but then strictly stay away from it the minute the friends arrive! I’m sure I speak for quite a few of us here as I have noticed others who do get annoyed by people using their phones in the middle of conversations, or the fact the table doesn’t stop vibrating every time a person receives a message and happily obliges to it followed by ‘sorry, what were you saying?’ So I would welcome such places that have no wifi connections as at least that way we would get to talk in peace! At least that’s my take on it …. what’s your story?