Sunday, September 9, 2012

Raspberry swirl orange muffins

Summer is almost over and before I go back to university and disappear here's another quick post.

If you follow me on Twitter or Instagram you would know how much I have baked this summer! If I could go back in time I would have recorded how many kilos of  butter, sugar and flour I have used in the past three months.

I was in a "muffin-mood" during the weekend, so I made these amazing Raspberry cream cheese breakfast buns from the book "More from Magnolia".



And I also made orange muffins with raspberry swirl. They should more likely be under the category of cupcakes rather than muffins since the method of making them isn't by mixing wet ingredients into dry. But never the less, these muffins/cupcakes are great for breakfast, a school snack or with your afternoon coffee or tea. 




Raspberry swirl orange muffins 
 recipe adapted from Glorious Treats

2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter, room temperature
Zest of one orange
2/3 cups sugar
2 eggs, room temperature
1 teaspoon vanilla
2 tablespoons oil
1/2 cup milk, room temperature
1/3 cup orange juice (juice of one orange)

Raspberry preserve 



Preheat your oven to 180 C (350 F) and line 2 cupcake tins with paper liners.

In a bowl mix flour, baking powder, baking soda and salt, and set aside.
In a measuring cup combine milk and orange juice, set aside.

Using your hand or electric mixer beat butter, sugar and orange zest until light and fluffy. Add eggs, one at a time then add the vanilla extract. Gradually add oil then alternate the flour and milk mixture, starting and ending with flour.

Spoon or scoop batter into prepared pan and add about 1 teaspoon of raspberry preserve and swirl using a toothpick or a knife.

Bake for 15-20 minutes or until toothpick inserted and comes out clean.


Happy baking.

Friday, August 24, 2012

The Cheesecake Factory finally opens in Dubai!

When I first read that the cheesecake factory was opening in Dubai I went nuts! I have heard so much about this place, how great the interior, cheesecakes and food is there.






I was invited to the opening along with my fellow food bloggers from Fooderati Arabia, and I must say, I was blown away by the interior. The location is perfect (opposite the aquarium in The Dubai Mall) all the way in to The Gold Souq.








We were served sample sizes of some selected items from their 250+ menu.
- Avocado eggrolls
- Tex mex eggrolls
- Cheese pizza
- Tomato, basil and cheese pizza
- Crispy crab bites
- Herb crusted filet of Salmon
Chicken Madeira with mushrooms


Bang-bang chicken



Ahi tartre

Crispy crab wontons


Chinese chicken salad


mini burgers
The original portion sizes are huge, I recommend that you go with a group of people so you can have a bite of everything. My personal favorites were both kinds of eggrolls, crispy crab bites, the ahi tartre and the pizzas.

As for the cheesecakes, they have over 30 kinds all shipped from the United States.



We were served the Original, Oreo Dream extreme, Hershey's Chocolate bar cheesecake and Lemon Raspberry Cream Cheesecake and White chocolate Raspberry truffle (which I loved!).


Lemon Raspberry cream cheesecake and White chocolate truffle cheesecake


Original cheesecake with fresh strawberries


Hershey's chocolate bar cheesecake


Oreo dream extreme cheesecake


Saturday, July 7, 2012

Strawberry and peach summer smoothie

It's 45+ degrees outside and its humid, we live in an oven. But all I can say is Alhamdulillah for having air conditioning .. its a blessing.




I can't think of anything to write so I'll keep it short and leave you with a summer drink that will cool you off and a question: 
What's your favorite summer fruit?



2 Cups fresh or frozen strawberries
2 peaches
2-3 tablespoons sugar
juice of a lemon
2-3 cups water
1-2 cups of ice if using fresh strawberries

Blend all ingredients together until smooth and enjoy!

Wednesday, March 7, 2012

Pistachio Sour Cream Cake with Toffee Sauce

I'am baackk!! It's been months since my last post! A lot has happened in the past 4 moths .. I got busy with submissions, exams and then last minuet shopping for the week I spent in Turkey during my winter break.
A new semester has begun .. and not a lot of baking has been happening because of amount of work I have.




Anyways, here I am with an over the top - AMAZING - pistachio cake recipe that marries amazingly well with its toffee sauce.




The secret to this recipe is the kind of pistachios you use. I got mine from the Iranian village in the global village. The color of the pistachios is just amazing, it makes you want to just stair at them all day!







 I must say the toffee recipe isn't like most toffee sauces but no worries, it works.



Pistachio Cake

2 1/2 cups all p.flour
1 1/2 cups granulated white sugar
170g butter, room temp.
1 1/2 cups ground pistachios 
1 1/2 cups sour cream
1/2 tsp baking soda
1/2 tsp salt
1 tsp powdered cardamom 
2 tsp baking powder
1 tsp rose water (optional)
3 eggs, lightly beaten
1 tsp vanilla

preheat your open to 180 C (350 F), and butter and flour or spray your pan.
In a bowl mix flour, baking soda, baking powder, salt and cardamom, set aside. In another bowl lightly beat the eggs with vanilla and rose water.
Beat butter and sugar with your whist attachment until light and fluffy (about 5 minutes), gradually add the eggs and mix until completely incorporated (4 minutes), then add the sour cream.
Now with the paddle attachment  add the flour mixture in two batches and mix on low speed. Add the pistachios and mix until completely incorporated but remember do not over mix.
Bake for 55-60 minutes or until the knife comes out clean. Let the cake cool in the pan for 10 minutes then invert onto your serving plate. Pour the toffee sauce on the cake while still hot.



Toffee sauce

40g Butter
1/2 cup granulated white sugar
170g fresh cream ( not whipping cream)
1/2 tsp vanilla

On low heat, melt the butter then add sugar. Keep on steering until caramelized. You might notice that the butter and melted sugar are not getting mixed but have faith. Add cream and mix well, remove from heat and add the vanilla.










Saturday, November 19, 2011

Pumpkin Spice Cake

Its been a long time since my last post, to my few followers please forgive me for being busy with my studies. I'am supposed to be studying Art History instead of writing this post, but I'am kind of ignoring the fact that I have 117 terms, 67 pictures and 7 chapters to memorize all for monday, plus another exam yikes ! But I'll make it quick.


So I've been wanting to make a pumpkin anything since before halloween, and I was desperately looking for canned pumpkin puree (not pumpkin pie filling). So as I was doing some pumpkin research, I found out that I could make pumpkin puree at home easily and I did! 


Its super simple, just wash your pumpkin,  remove all the gooey stuff from the inside, and cut it into equal sizes. Put the pumpkin in a roasting pan with a cup of water and bake it in a 400C oven for 45-60 minutes until the skin color turns deep orange and the pumpkin is tender. Scoop the flesh and mash it either by using a hand blender or a processor .
My pumpkin was small and it made 3 cups of puree, I used 1 cup for this cake and froze the rest (each cup alone) for future uses. 




Pumpkin SpiceCake (adapted from Joy of Baking):

1/2 cup (113 grams) unsalted butter, room temperature
1 1/4 cups (270 grams) light brown sugar
2 large eggs
1 cup (240 ml) fresh or canned pure pumpkin(about 1/2 of a 15 ounce can)
1 teaspoon pure vanilla extract
2 cups (200 grams) sifted cake flour
1/4 teaspoonbaking powder
1 teaspoon (5 grams)baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup (120 ml) buttermilk, room temperature



Preheat the oven to 350 degrees F (177 degrees C) and place rack in center of oven.  Butter and flour (or spray with Baker's Joy) two - 8 inch (20 cm) cake pans. 
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2-3 minutes).  Add the eggs, one at a time, mixing well after each addition.  Scrape down the sides of the bowl as needed. Add the pumpkin puree and vanilla extract and beat until incorporated.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt and spices.  Add the flour mixture and buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture.  Divide the batter in half and then pour the batter into the prepared pans.  Bake for approximately 25 -30 minutes, or until a toothpick inserted in the center of the cake comes out clean.  Cool on a wire rack for 10 minutes and then invert and remove the cakes from their pans.  Cool completely and frost with cream cheese frosting.

Note: when you add the pumpkin puree the batter might look separated and ugly, but don't worry it will look like normal cake batter once you add the flour. Always add flour and liquid mixture in 3 batches starting and ending with flour.




Have a great day pumpkins ^.^