Maple Yogurt#Foodieextravaganza

Maple Yogurt

1 Cup Thick Fresh Yogurt
2 Tablespoons Maple Syrup
½ Teaspoon Orange Zest -finely grated
1 Tablespoon Orange Juice
Stir together the yogurt, maple syrup, orange zest and juice until well mixed. Spoon it into serving bowls and keep it to chill in the refrigerator . Enjoy chilled maple yogurt with your favorite breakfast dish or sandwich

My Notes: Remaining maple yogurt can be kept refrigerated up to 3 days, just add a tablespoon of fresh milk on top.

Labels: Yogurt, Maple Syrup, Foodie Extravaganza Party, Juices, Healthy, Sugar Free

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Maple Yogurt#FoodieExtravaganza

Maple Yogurt is so easy and delicious!  When we buy  the sweetened commercial yogurt it has so of much sugar and also preservatives.  Add maple syrup  in your yogurt and you have   delicious homemade preservative free version! After making this yogurt, trust me, , you will never want to buy commercial yogurt again! 
I  have added orange zest just for garnishing.  

1 Cup Full Fat Milk
1 Tablespoon Plain Yogurt
1 Tablespoon Heaped Maple syrup
½ Teaspoon Orange Zest - optional
Heat the milk in a small saucepan over medium heat until your little finger feels warm (see my notes).  Switch off the flame and let cool a little. Whisk in the yogurt and maple syrup, till combined thoroughly.
Pour this  into serving bowls and keep it to set at room temperature in a warm place. 
When it sets, add the orange zest and keep it to chill in the refrigerator. 
Enjoy chilled  thick maple yogurt with your  meal or as breakfast dish or  in a sandwich.  Super delicious, my hubby loved it. 

My Notes
I pour  the milk  in a microwave safe bowl and microwave on high for a minute. Then whisk in yogurt and maple syrup well.  Keep it in the microwave to set. 
Any remaining maple yogurt can be kept refrigerated up to 2 -  3 days, just add a tablespoon of fresh milk on top (do not stir it) and it will stay fresh and sweet, for week even.
Labels: Maple Syrup, Yogurt, Homemade, Full Cream, Milk, Foodie Extravaganza Party, Delicious, Preservatives free, Yogurt
This week we are celebrating National Maple Syrup Day with all things Maple for #Foodie Extravaganza  and our host is Juli Meyers. 
Maple Pecan Caramel Corn Palatable Pastime
Pecan Streusel Maple Coffee Cake Food Lust People Love
Oatmeal Maple Bread Karen's Kitchen Stories
Maple Brined Pork Chops Making Miracles
Maple Yogurt Sneha's Recipe
Maple Coconut Cookies A Day in the Life on the Farm
Mapled Pink Banana Pumpkin Pie Culinary Adventures with Camilla
Canadian Maple Beaver Tails Pandemonium Noshery

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Swirl Biscoff Bundt#BundtBakers

This Swirl Biscoff Bundt is showstopper for any occasion. It's moist, soft bundt, the swirls look so beautiful and it springs back to the touch. This bundt cake can be made one day in advance. Let cool completely and store at room temperature overnight. Add the glaze an hour before serving. Un mould the cake when it is hot or else the Lotus spread gets stuck to the pan sides. 
My bunt did crack while un moulding since I removed it when cooled completely.  Camouflaged it with the glaze so not very noticeable. Made this cake for our wedding anniversary. 


For the Cake275 Grams All Purpose Flour
3/4 Teaspoon Baking powder
1/4 Teaspoon Baking soda
1/2 Teaspoon Salt
140 Grams Butter
175 Grams Caster Sugar
1/2 Tablespoons Vanilla essence
3 Eggs
200 Ml Buttermilk
1/2 Cup Heaped Biscoff /Lotus Spread
For the Glaze

1 Tbsp Unsalted Butter - melted
A Pinch of Salt
½ Teaspoon Vanilla essence
½ Cup Heaped Icing Sugar - sifted
1½ Tablespoons Milk

For the cake

Preheat oven to 180°C.
Butter and flour a  bundt pan.
Sieve together flour, baking powder, baking soda, and salt in a medium bowl.

Beat butter and sugar in a large mixer bowl on medium speed until pale and fluffy. Reduce speed to low and add eggs one at a time as you continue to beat. Add in vanilla and mix until incorporated. On low speed, add in flour mixture in three additions, alternating with buttermilk, just until incorporated.
Spoon half of the batter into prepared bundt pan and smooth with a spatula. 
Top batter with 1/2 cup Lotus spread, dropping by spoonfuls over the batter. 
Use a toothpick to very gently swirl the spread into the batter.
Spoon remaining batter evenly over the spread and carefully smoothen it with a spatula. Tap pan  again to reduce air bubbles.
Bake for 55 minutes, until cake is golden, springs back to the touch, and a tester inserted in the center comes out clean. Cool in pan on a wire rack for 10 to 15 minutes; carefully invert onto rack and cool completely.
For the Glaze
Whisk together melted butter, salt, vanilla, icing sugar, and milk in a small bowl. 
Drizzle glaze over cooled cake and let set before serving. 
Store leftovers in an airtight container at room temperature.
This is soft and moist cake.. Enjoy!!
Labels : Bundts, Biscoff, Lotus Spread, Bundt Bakers, Egg, Icing Sugar

November 2019 - Bundt Bakers - Biscoff Bundts  and our host is Catherine Cappiello Pappas

Biscoff Bundt Cake by Living the Gourmet
Biscoff Lotus Crumble Toffee Bundt Cake by Patyco Candybar
Biscoff Sock-It-To-Me Bundt Cake by All That’s Left Are The Crumbs
Brown Sugar Bundt with Biscoff Glaze by The Sweet Sensations
Gingerbread Bundt with Cookie Butter Frosting by A Day in the Life on the Farm
Pumpkin Biscoff Bundt Cake by Making Miracles
Speculoos Stuffed Brownie Bundt by Food Lust People Love
Swirl Biscoff Bundt by Sneha’s Recipe

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page. If you still have any questions, please reach out to the group directly on Facebook! Happy Baking!

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Mini Pecan Pie#Fantasticalfood

This classic Mini Pecan Pie has all the flavors you love in a pecan pie. 

This pie crust is different from what I usually make, its buttery shortbread crust that tastes really good!

Though this is a decadent mini pecan pie it's too sweet and rich to eat it alone. It contains too many calories but all flavors you will love in a pecan pie. 
I baked this mini pecan pie 5-inch deep baking dish with a depth of 1.1/2 inch. For this pie you require a deep dish, since the filling may tend to spill while baking. 
When it just out of the oven it is puffed up but like a souffle, it deflates as it cools.
For the Shortbread Crust
50 Grams Butter
80 Grams All Purpose Flour
1 ½ Tablespoons Cornflour 
1 ½ Tablespoons Caster Sugar 
A Pinch of Salt
For the Filling 
¼ Cup Light Corn syrup
1 Egg
¼ Cup Sugar
A Pinch Salt

1 Teaspoon Molasses ** see notes
1 Tablespoon Unsalted Butter - softened
1/2 Teaspoon Vanilla essence
1/3 Cup Heaped Pecans

For the Shortbread Crust 
In a bowl, cream butter and sugar until light and fluffy. 
Add flour, cornstarch and salt,  mix until combined.  Press dough onto bottom of lightly greased 5-inch deep baking dish and refrigerator it for at least 15 to 20 minutes.
In the meantime preheat oven to 170°C. Bake 12-15 minutes or until light golden. Then let it cool completely. I baked this crust a day before, next day baked it with the filling.

For the Filling 
Mix corn syrup, egg, sugar, salt, butter and vanilla in a bowl using a spoon.   Stir in the pecans.  Pour filling  in the cooled shortbread crust. 
Bake on center rack of oven for 35 minutes.
Remove from oven and let pie cool on wire rack for a 3 hours.

Enjoy this as a wonderful dessert, its sweet, has a crunch because of the pecan and mostly of all a buttery crust.
yum yum... 
My Notes
Since  I,did not have dark corn syrup add the molasses. If you use dark corn syrup then do not add molasses.
Labels : Pecans, Pie, Butter, Egg, Corn Syrup, Sweets & Desserts, Fantastical Food Fight
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Beef Chilly Stew For One#SoupSwappers

For this month's event for Soup Saturday Swappers our theme is Hot or Sweet Pepper Soups and Stews, our host is April Tuell.  
This is an easy an quick stew
150 Grams Beef  - used undercut/ Sirloin Steak
1 Medium Onion– finely chopped
1 Large Potato – cut into this wedges
1” Ginger - 
 finely chopped
2 Green chillies  - 
 finely chopped
1 Big Clove Garlic - 
 finely chopped
1 Teaspoon Heaped All Purpose Flour

1 Teaspoon Ghee
To coarsely pound
1 Clove 
1 Green Cardamons
1” Stick Cinnamon
4 -5 Whole Black Pepper corns

Cook cut pieces of meat in 400 ml water, till 3/4th done. Strain the stock and keep the meat pieces aside.
In another pot heat ghee, fry  the onion, ginger, garlic and green chillies, till the onion is translucent. Now add in the flour and stir it for a minute.  

Add the meat and stir fry for a minute or two. Add the pounded spice powder, the stock and the potato wedges. Add salt to taste  Cover and cook till  the meat and potatoes are done.Keep stirring after every minute or so.
  Enjoy this soup hot with Garlic Buns.  This is a yum, yum soup.
Labels : Soup, Soup Swappers, Beef, Stew, Chillies, Single Serving
Check some of the other Soup Saturday Swappers - Hot or Sweet Pepper Soups and Stews

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