Need a celebratory ice cream dessert? Obviously it’s easiest to just pick up a ready-made ice cream cake from the grocery store or ice cream shop, but if you’ve never made an ice cream cake before, I encourage you to try it at least once! One reader, Stacie, commented: “This was a big hit for my daughter’s birthday party! We’ll definitely be making it again. The fudge/Oreo later in the middle is everything!...
5 from 3 reviews 7 to 8/70 g dried apricots, chopped 1 oz/30 g candied orange peel, diced 3/4 oz/20 g dried currants, cherries, raisins, or sweetened cranberries 3/4 cup/180 ml St. Germain, brandy, or whisky 1/2 cup/120 ml boiling water For the Tangzhong 1/2 cup/120 ml whole milk 1/4 cup/35 g all-purpose flour For the Dough 2 oz/60 g unsalted butter, cubed and warmed to room temperature, plus extra to grease the pan 1 1/2 cups/360 ml whole milk, warmed to 80F/27C 1/4 cup/50 g sugar 4 tsp active dry yeast 4 cups/560 g all-purpose flour 1 tsp fine sea salt 1/2 tsp ground cinnamon 1/2 tsp ground green cardamom 1 large egg, lightly whisked For the Crosses/Flour Paste 1/2 cup/70 g all-purpose flour 2 tsp sugar 1/3 cup/80 ml water For the Glaze 1/4 cup/60 ml golden syrup or mix together 3 Tbsp honey 1 Tbsp boiling water 1 tsp lemon juice...
If you’ve ever had the pleasure of biting into a classic cream puff, eclair, or a slice of Boston cream pie, you’re familiar with pastry cream. Crème pâtissière, in French, is a vanilla-flavored custard-like filling you can use to fill pastries and other treats, such as fruit tarts, doughnuts, and more. You cook it on the stove just like you prepare the filling for banana cream pie, and then chill it before using....
iryani! BDoesn’t that word conjure feelings of joy and comfort? Who doesn’t love this pampered, fragrant, rice delicacy that reigns supreme as the world best one-pot meal? For many of my dear readers, today’s post is a long-awaited one. The question I keep getting asked is “how do you make chicken biryani?\ Ever since I have been blogging, I have received many emails requesting for Hyderabadi chicken biryani recipe. At last I get to blog the recipe of the quintessential ‘home style’ Chicken Dum Biryani from the royal kitchen of the Nizams....
Between the cherry filling and the sweet icing on top, the taste and texture of these linzer cookies actually make me think I’m eating a fancy pop-tart! These nutty almond linzers are crunchy right out of the oven, but after icing the top and sandwiching jam in the center, they begin to soften. The magic happens on day 2 when the icing and jam settle into the cookies, making the whole sandwich cookie tender, soft, and deliciously crumbly....
This unusual yet unique fusion food that takes an Indo Chinese avatar is soft on the inside with a crisp exterior. Tossed in sauces and combined with bell peppers, the end result makes it hard to identify that the main ingredient is our humble Idli. 1 Heat oil for deep frying in a heavy bottomed vessel. 2 In a bowl, combine maida, cornflour, salt, ginger-garlic-green chilli paste and water to make a thick paste....
I asked Shilpa to write an article on traditional Konkani food and she readily accepted to do one. In today’s essay on Konkani cuisine, she enriches our culinary knowledge with two traditional recipes of North Canara region of Karnataka and also gives us a glimpse of traditional thalis of Konkan region. There is no denying that authentic recipes are often diluted with changing tastes and preferences. Hope our humble attempt will motivate our younger generation, especially those living away from home, to appreciate, learn and cook our traditional foods....
My Family Meal – Maharashtrian Sailaja of Sailu’s Kitchen & Taste of India has welcomed a novice blogger like me to write an article on traditional Maharashtrian Thali – my family way. Frankly, I had jitters as I am neither a wordsmith nor a food expert. The high standards set by Sailu herself, along with Nupur of One Hot Stove with her beautiful guest post on Maharastrian food made me quite nervous....
The brass coffee filter in the picture is an antique one used by my grandmother and is more than 75 years old. A coffee filter is a two portion steel/brass container. The lower portion is for the collection of the brew that percolates down and the upper part for pouring boiled water and ground coffee beans and a filter is placed within the upper portion. The brew that percolates down can be strong or light depending on the amount of ground coffee added to the filter....
This Instant Pot Indian recipe will allow you to make something at home that you’re unlikely to encounter in a restaurant. Last night I made Indian Kala Channa or Black Chick Peas in my Instant Pot. Childhood food memories are strange things. They tend to pop up out of nowhere and make you crave things you’d all but forgotten about. My mom used to make these channa with puris and halwa for Navratri or Durga puja....
1 Add turmeric and salt to the peeled bittergourd slices. Leave aside for 15 mts. Gently squeeze the liquid off the slices. 2 Heat oil in a cooking vessel, add the mustard seeds and let them pop. Add urad dal and channa dal and toss till the dals turn red and then add the curry leaves, stir fry for a few seconds. Add the sliced onions and fry for 3-4 mts till they turn transparent....
What Makes This Pie Different? When I think about Thanksgiving and holiday meals, two things come to mind: Turkey and pumpkin pie. Since I’m someone who lives a low carb lifestyle, turkey is no problem as it’s SO low carb that you might as well not count the carbs. Pumpkin pie, however, is a completely different story. Just one slice can have about 46 grams of carbs, which is impossible for anyone who is trying to stay in ketosis....
Here is an easy, step by step recipe with tips and tricks on how to make Makki ki Roti at home. Makki ki roti Sarson ka saag is one of our favorite winter meal combos. My kids love it too! The leftover Makki roti tastes really good the next day, toasted up a bit with homemade white butter or ghee along with chai for a quick breakfast. Our other winter favorites recipes are - Methi Matar Malai, Palak Paneer Paratha Recipe, Gajar Halwa, and Til Chikki (Gajak)....
No reviews 1 cup/140 g raw unsalted pepitas ½ cup/70 g sweetened dried cranberries ½ cup/90 g chia seeds ½ cup/90 g quinoa, rinsed thoroughly and drained 2 tsp ground cinnamon 2 tsp ground ginger ½ tsp fine sea salt 2 Tbsp extra-virgin olive oil 1/3 cup/80 ml maple syrup Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment....
Why You’ll Love This Comforting Side Dish Convenience. Enjoy the flavors of loaded mashed potatoes without the hassle of individual servings. Perfect for family dinners or holiday gatherings.Versatility. Customize your toppings to suit your taste. Bacon, cheese, green onions, and sour cream are just the beginning.Make-Ahead. Prepare the casserole ahead of time, pop it in the oven when you’re ready, and enjoy a stress-free meal.Crowd-Pleaser. A guaranteed hit with both kids and adults....
This is what happens when I see Nutella on sale. I stock up and make things like Nutella frosting, Nutella crinkle cookies, and Nutella puppy chow. About 2 years ago, I found a recipe on Food & Wine for Nutella Swirl Pound Cake, saving it on my computer for a rainy day to make it. I forgot about it for awhile and going through my browser bookmarks the other day, I was instantly inspired....
Here is how to make Punjabi Panjiri recipe with step-by-step pics and video! The first time I had Panjiri was when my MIL made it after my delivery as postpartum food. I now make her recipe during winters as a snack for kids (and even us) as it is so healthy and delicious and stays good at room temperature for weeks. Panjiri and a warm glass of milk make a quick, easy and nutritious breakfast or snack and my kids love it too!...
What is pavlova? Pavlova is a dessert popular in New Zealand and Australia. It’s not as common here in the states, but I hope to help change that! A texture lover’s dream come true, pavlova is made from egg whites that are slowly baked in a relatively cool oven. The egg whites take on a chewy-crisp texture on top, a soft marshmallow texture inside, and a crunchy crisp texture around the edges....
1 Sieve together flour, baking pwd, baking soda and salt. Keep aside. 2 In a bowl, cream together butter, peanut butter, brown sugar and white sugar until well blended. Beat in the buttermilk, vanilla essence and egg until light and creamy. 3 Mix in the sieved ingredients until just blended. Cover with plastic foil and place in refrigerator for half an hour. 4 Prepare small lemon sized balls and place on baking sheet about 2 inches apart as they spread....
📋 What do we need? Black Peppercorns You can also use green peppercorns for a milder flavourCream Always use double (heavy) cream rather than single or light cream to ensure a luscious sauce that won’t split.Brandy Any brandy, cognac or marsala will be fine, but if you don’t want to use alcohol, then you can leave it out or add an extra spoonful of Worcestershire sauce.Stock We used beef stock but any good strong stock will work....
