It’s that time of the week in Dubai when no matter how the entire day has been, everyone will be in a good mood for the next 15 mins as the countdown to weekend begins! Plans for the weekend are probably being exchanged at work, and some of us must even be secretly logged in to Facebook 😀 … Am sure there must be a lot of bbq plans this weekend too, to make the most of whatever is left of winter here. If so, then I have the perfect dessert you can bake and take along with you… Toffee Bars! This is an extremely simple dessert which has a brown sugar shortbread as the base (which gives the toffee effect), and topped off by mouthwatering chocolate and chopped nuts! The best part is it only involves a few ingredients and is quick to assemble! I personally love such desserts that are simple to bake but the final result makes it look like you’ve been at it for hours … but ssshhhh, i won’t tell anyone if you don’t wink emoticon …. While I go and make someone’s weekend very special by delivering these box of goodies, make sure you have a fantastic one yourselves! smile emoticon But wait … note down the recipe first, but only after you have drooled over the pic a bit .. haha!
Makes approximately 16 squares
All Purpose Flour: 1 cup
Light Brown Sugar: 1/2 cup
Unsalted Butter: 113 grams
Chocolate Chips (semi sweet): 1 and 1/2 cup
Chopped Nuts: 1/2 cup Read the rest of this entry
Anyone in the mood for some Chicken Broast with Garlic dip today? This is one of my all-time favourite recipes and is quite popular amongst family and friends .. So how could I not share the recipe with my Bakealogians (Did I just call you that?)? 🙂 … While I prefer having the chicken broast with ketchup, my husband insists it is in fact the Garlic dip that really compliments the whole dish! Will let you be the judge of that though … Either way,the good news is the dip is fairly easy to make, so can’t complain much (although boiling that one small potato can seem so tedious when it has been a long and tiring day!) … Chicken broast tastes best when served warm, and as mine is turning cold by the minute, better sign off now …
Chicken Broast with Garlic Dip
Recipe as follows:
Ingredients for the chicken broast:
Chicken: 1 kg cut in 8 pieces (with skin)
Lemon Juice: 2 tbsp
Salt: 2 tsp
All Purpose Flour: 1 cup
Paprika: 1 tsp
Mustard powder: 1/2 tsp
Cinnamon powder: 1/2 tsp
Milk: 2-3 tbsp
In one bowl, add the chicken pieces, lemon juice and 1 tsp of salt. Mix well and set aside.
In another bowl, add and mix the flour, salt (1 tsp),paprika,mustard powder,and cinnamon powder.
In a third bowl, add and whisk the egg and milk.
Dip the chicken pieces one by one in the egg mixture first, followed by the flour mixture. Refrigerate until it’s time for dinner.
Heat oil in a wok. Dip each chicken piece in the flour mixture again (tap on the sides to remove excess of flour) and add to the oil. Deep fry until the chicken is tender and golden brown.
Serve with fries!
Ingredients for the Dip:
Yogurt: 1/2 cup
Small potato (boiled): 1
Garlic: 2 cloves
Green Chilli: 2 (optional)
Mayonnaise: 1 tbsp
Add all the ingredients in a blender and mix until well-combined. Serve with the chicken broast!
Someone put the kettle on as Carrot Cake with Cream Cheese Frosting is ready!! This cake actually taste pretty good on its own without the frosting as well …but as I had baked this for a good friend of mine, therefore had to make a bit of an effort! 🙂 Making the fondant carrots was such good fun though .. so do try it out! Enough said, time to stare at it some more and then have it delivered .. sniff sniff! 🙂
Carrot Cake with Cream Cheese Frosting
Ingredients for the cake:
Self-raising flour: 175 grams
Caster sugar: 175 grams
Vegetable Oil: 175ml
Grated Carrots: 175 grams
Walnuts (chopped): 55 grams
Bicarbonate Soda: 1 tsp
Cinnamon powder: 1 tsp
Nutmeg powder: 1/2 tsp
Grated rind of one orange Read the rest of this entry
The Cricket World Cup 2015 is in full swing … I don’t know about you guys, but unfortunately the team I’m supporting is off to a bad start (not going to tell you which one, but lets just say it’s the one performing the worst at the moment *grumble grumble*) .. I’m a fairly optimistic person and always look for ways to stay positive about things … and considering the fact, the team went from bad to worse in the last game (you really wanna know which one now, don’t ya? lol), there was only one way to stay positive …. COMFORT FOOD! And man, did I find another “Ohh Emm Gee dessert” to bake and munch on today … Boston Cream Pie Cupcakes! These are actually vanilla cupcakes that are filled in the centre with a custard filling and topped with a divine chocolate glaze … Actually now that I think of it, one can call it a twist on Chocolate Eclairs, only this one is far less time-consuming and involves a cupcake! The combination of the 3 things together is absolutely divine … just make sure you use dark chocolate for the chocolate glaze to balance the sweetness a bit!
Two cupcakes down, and I’m feeling fairly optimistic again, and looking forward to the next game already … Besides, in the worst case scenario say if my team does lose again, i’ll just have to bake these again! It’s a win-win situation …. lol!
Boston Cream Pie Cupcakes
Recipe makes approximately 12 cupcakes
Ingredients for the Vanilla Cupcakes:
All Purpose Flour: 1 and 1/2 cup
Caster Sugar: 1 cup
Baking Powder: 1 and 1/2 tsp
Unsalted butter (at room temperature): 113 grams or 1/2 cup
Eggs: 2 (large)
Vanilla Essence: 1 and 1/2 tsp
Milk: 1/2 cup
Ingredients for the Custard Cream Filling:
Caster Sugar: 3 tbsp
Egg Yolks: 2 (large)
Unsalted Butter (at room temperature): 1/2 tbsp
Vanilla Essence: 1/2 tsp
Corn Flour: 2 tbsp
Milk: 1 cup Read the rest of this entry
Someone’s birthday is about to get very special with these baked goodies by The Bakealogue! Brownies and m&m cookies on special request …. I love birthdays! Better deliver these before I decide to start munching on them 😀 …
Scratching your heads wondering what to make for tea? Try these Twisted Cheese Straws today … it’s a simple and quick recipe to bake! In fact you can even get your kids involved with this one as they will enjoy the activity … Can’t stop munching on these at the moment *nom nom*
Going to keep it short today, as still have to bake a cake for a friends birthday AND get dinner sorted … laterz!
Twisted Cheese Straws
Today had started off nice and quiet until a friend of mine sent me a recipe link for Rainbow Cookies, and next thing I knew, I was in the kitchen sifting ingredients as I couldn’t wait to get started on these! I’ve attached the link of this creative video by Eugenie, and chances are you’ll be in the kitchen by the end of it too .. hehe! Ok, so the original plan was to make it exactly as Eugenie had in her video, but to be honest, colouring the dough ended up being so time-consuming, that I lost the will halfway, and decided to just bake these as individual cookies. I was pretty relieved to see the coloured layers stay the same even after baking, so all the effort of stacking up the layers prior to baking is kinda worth it. The taste is quite similar to shortbread cookies and goes quite well with a cup of tea .. Regardless of whether you’re going to bake these or not, I would suggest you watch the video anyway, as it’s simply beautiful!
Thank you Saima Ahmed, for sharing this beautiful recipe link with me. If you also have a recipe, you’d like The Bakealogue to try out first, then send away … Happy Baking! smile emoticon
Link to Eugenie’s video is: https://www.youtube.com/watch?v=I2yW_VONWco