Quick apple pie

 

 

When I’m in a hurry and I want something really delicious and easy to do, here’s what I do:

Ingredients:

  1. 4 apples
  2. 1 pack of puff pastry
  3. Cinnanom to taste
  4. Brown sugar and white sugar to taste
  5. Lemon so that apples don’t brown
  6. Nutmeg if you’re able to find them :)

 

Directions:

  1. Peel and slice the apples. Mix them with the juice of either a whole small lemon or half a big one.
  2. Mix in the sugar, cinnamon and nutmeg. Adjust quantity to taste.
  3. Thaw the puff pastry squares, knead them to make them bigger a bit but not too mush it will be tougher to eat.
  4. Place the mixture in the middle of the puff pastry and cover them.
  5. Bake them until they’re browned. If you want extra flavor and color, brush the pastry with butter.

 

I usually use my muffin tins, place the puff pastry and then place the mixture in it without closing it but I’m not at home and I couldn’t find any muffin tins :) so I’m left out with these funny looking shapes.

Variations: you can mix the mixture with caramel sauce. My favorite is serving it with custard or vanilla ice cream.

Tip: in case you don’t have puff pastry, you can use white toast. Cut it in squares, flatten them, brush them with butter and put them in the muffin tin instead of the puff pastry.

 

 

Bon Appetit!
Basma.

 

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Sinfully Delicious M&M Cookies

I’ll go straight to the recipe since the cookies just cooled off and I can’t resist the smell. :D shay latheeth wayed wayed wayed

I’m not a very good aunt today :), making my nieces those sugar loaded cookies but they’re seriously worth it.

Ingredients:

1 1\4 cups all purpose flour
1/2 cup soft brown sugar
1/2 cup of soft butter (room temp)
1/4 cup white sugar
1 egg
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp salt
A pack of M&Ms, the 150 grams one.
Walnuts if u want

Directions:

- Preheat the oven to 190 degrees.
- Mix everything except the M&Ms together.
- Add the M&Ms, mix them for a bit
- using a spoon, scoop out the dough making small balls. Make sure each ball is at least 3 cm apart so they don’t stick.
- Bake them for 10 minutes or until they’re slightly browned. I like mine crispy, so I baked them for 11 minutes and cooled them off using a metal wrack just like the picture. It prevents it from being soggy.

I made 16 cookies, each cookie has around 216 calories. The whole mix is around 3460 so you can make smaller cookies using a teaspoon and have less calories per cookie :)

Best served with a cold glass of milk with the kids.

Bon Appetit!
Basma :)

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Lazy Butterscotch Cheese Cake Dip/Frosting.

Howdy!

I got something for all the sweet junkies out there :D. imagine a rich, silky and flavorful frosting that can also be a dip for all sorts of fruits and cakes.


Ingredients:

  1. 8 Kiri squares
  2. 3 TBS Mascarpone cheese
  3. 3 TBS Smuckers butterscotch topping
  4. 2 TBS Caster sugar
  5. 1/2 tsp Vanilla

Directions:

  1. Mix and dip :D
  2. If you want it to be more liquidy, add un-whipped whipping cream to the mixture or add more Mascarpone cheese.


That’s about it.

Stay tuned for the Roasted Turkey Breast Recipe I’m posting this week.



Bon Appetit!

Basma.

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Mom’s Recipe Box: Sponge Cake Recipe.


Thank you for all the likes! it’s now possible for me to post the recipe and for you to enjoy it :)


This is not any sponge cake! it is THE BEST THING YOU’LL EVER EAT.

The Ingredients:

  1. A pack of thick cream (Forget about dieting this time. It’s soo worth it)
  2. A pack of whipping cream.
  3. 1.5 Cups of sugar
  4. 1 or 2 tsp vanilla or a juice of a medium sized orange with orange zest if you like fruity flavors. you can customize your own cake :)
  5. 1.5 tsp baking powder
  6. 2.5 Cups of flour
  7. 5 Eggs

Directions:

  1. Preheat the oven – (175 degrees)
  2. In a bowl, sift all the dry ingredients together.
  3. Add the whipping cream and the thick cream to the dry ingredients and mix them until they’re well incorporated together
  4. Whisk the eggs together then add them to the mixture
  5. add the vanilla essence or any other flavor you want then pour them in the baking plate thingy (forgot its name, blame it on the flu :))… Make sure it’s only 50-60% full, because it has to have enough space to rise properly when it’s being baked.
  6. Place them in the oven and bake them for 40-50 minutes.
  7. Take the cake out of the oven and let it cool before you try to take it out of the baking pan. The cake will break apart if handled when it’s hot.

It’s very important to know your oven. Mine it sealed, so things get cooked very fast. If you’re not familiar with how your oven works, wait for 40 minutes then insert a toothpick to the center of the cake and take it out. if it has no batter, then your cake is ready.

Try out different flavors like almond essence, orange juice and zest, lemon zest.. some like combining icing sugar with any citrus juice and pouring it over the cake when it’s still warm. I like mine with vanilla and a bit of orange zest.


Bon Appetit!

Basma.

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Help Me Post This Recipe Please.

I was going through my mom’s recipe box and I found 3 sweet recipes that I loved and I don’t normally go for sweets.

The above picture was the end result of recipe #1.. The softest, most delicious and aromatic sponge cake I’ve ever tasted. Just the memory of it makes me hungry!

-

I’d love to share the recipe with you…

But here’s the trick… I can’t post the recipe!

UNLESS I get 50 likes.

That’s the deal I got :)


Please HELP ME post this recipe by hitting the like button Below :)



Bon Appetit!

Basma.

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Coffee Infused Crepe with Nutella Filling

 

I never really liked crepe, up until I went to an amazing crepe house in my trip to UK. there was something about the banana and nutella mix that made me feel home. Turned out that it was my favorite dish when I was 3 years old. my dad used to stay in a really long line in Germany just to get me this delicious chocolate treat :)

here’s my way of saying I miss home:

 

Ingredients:

  1. 2 shots of espresso, or half a cup of instant coffee. I <3 nespresso *hugs* :)
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Apple Pear Pie

 

 

 

Can’t believe I’m Cooking again. So excited :)

Vol Au Vent shells.. I’ve had those shells for more than 2 months. everytime I think about using them I return them back again to the freezer and try something else. I was talking to my friend and she told me that she’s coming now and she wants tea and something nice and sweet. so I decided to give them a try.

its a puff pastry hexagonal peice that’s hollowed in the middle. When its baked, the whole thing puffs up leaving a hollow space in the middle for you to stuff it with any sweet or savoury filling you want. I made tiny pie like desserts with them. Turned out just perfect! loved them even more the next time when all the sauce got absorbed by the puff pastry.

 

 

alright, so I just opened the fridge and started assembling what might go along together, building the taste as we go.

 

Ingredients:

  1. 3 pears
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