Showing posts with label Baked. Show all posts
Showing posts with label Baked. Show all posts
Showing posts with label Baked. Show all posts
Showing posts with label Baked. Show all posts

Baked Creamy Rice Pudding With Peaches For Two#BakingBloggers

When my hubby is not well, then he eats, healthy and oil or butter free food and he is not a lover of fruits.  Made this healthy, gluten and butter free yet delicious fresh peaches filled pudding with toasted almonds on top for him.  
For this recipe you can use leftover rice  and canned peaches  to make it, but, I made it with freshly cooked rice and peaches.
He relished this for his lunch and dinner with a glass of milk.  This is real comfort food, satisfying and filling.

This month theme of Baking Bloggers is Baking with Peaches and Nectarines.

Serves 2

1 Large Egg
3/4 Cup Whole Milk
3 Tablespoons Packed Brown sugar 
¼ Teaspoon Salt ¼ Teaspoon Cinnamon  powder½ Teaspoon Vanilla essence
1 Teaspoon lemon zest
1 Big  Peaches - diced 
¼  Cup Toasted Almonds -sliced
1/3 Cup Rice - boiled (made 1 Cup packed cooked rice)


Preheat oven to 170 degrees C. 
Lightly butter a small Pyrex dish. In a large bowl, whisk together the egg, milk, sugar, salt, cinnamon, vanilla and lemon zest. Stir in the peaches, toasted almonds and cooked rice. 
Pour into prepared baking dish. Top it with some more sliced toasted almonds. 
Bake over water bath ( bain marie (ban mah-ree, is the fancy term for a hot water bath) and  bake for 55 minutes,
 until lightly browned and set. 
Cool slightly and Enjoy.
Labels : Baked, Peach, Pudding, Cooked Rice, Baking Bloggers, Toasted Almonds, Healthy, Gluten free, Serves Two

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Alfajores ( Sandwich Cookies With Dulce De Leche)#BakingBloggers

Welcome to Baking Bloggers event, today we are posting recipes from Central America to South America, from Mexico south to Argentina and all points between.
Made these tender crumbly cookies which are sandwiched with dulce de leche – Alfajores are such delicate kind of cookies that are mouth melting and you will love it.
I have used my homemade dulce de leche to sandwich these tender cookies, it take's these cookies to another level... almost irresistible.. you can't stop at one.. they are too good.
Makes 12 sandwich cookies
100 Grams Unsalted Butter - the butter should be cold
25 Grams Salted Butter - the butter should be cold
50 Grams Powdered Sugar
1 Egg Yolk - only- from the refrigerator
1 Teaspoon Vanilla extract
105 Grams All Purpose Flour
105 Grams Cornflour
1/2 Teaspoon Level Baking powder
1/8 Teaspoon Baking soda
5 - 6 Tablespoons Dulce De Leche - Homemade
Icing sugar or Shredded Coconut for dusting


Sieve the cornflour and all purpose,sugar, baking powder and soda, keep aside.

Grate the cold butter in a big bowl, rub the sieved ingredients into the butter lightly with your hands, add the egg yolk and essence lightly bring it together into a ball. Wrap in cling film and chill for 30 minutes ( chilling the dough is must). Do not knead the dough too much or else the cookies will become hard and loose that crumbly texture.
Once the dough has cooled, roll out the dough between two sheets of parchment paper and using light pressure as possible roll it approximately 1/4 inch thick and it into cut small circles with a cookie cutter. 
Place them on a lined cookie sheet/baking sheet/tray. Repeat with the rest of the dough. Place the tray back into the refrigerator to chill for at least 15 minutes. 

In the meantime preheat the oven to 170 C. 
After the cookies are cold then bake the cookies for exactly 11 to 12 minutes until they are just starting to brown very slightly at the sides. They should still be very pale. Leave to cool for 5 minutes then transfer to a cooling rack. 
When the cookies are cool, put a small spoonful of dulce de leche on one cookie and press another on top lightly (these tend to break if extra pressure is used while sandwiching these) . 
Hold them in the center lightly while sandwiching so that they don't break. 
Dust them with icing sugar.
Enjoy these mouth melting cookies. 

My Notes
If you are using unsalted butter then add a pinch of salt.

The number of cookies is based on the cookie cutter size - I have used  a 2.1/2 cookie cutter and then when a little dough  made small ones with 2 inch cookie cutter. The small ones look cute and are also easier to sandwich they do not break. Would suggest using a 2 inch cookie cutter.

I wanted to roll these in coconut, but my hubby said no, he prefers icing sugar. 

Labels : Biscuits & Cookies, Baking Bloggers, Dulce De Leche, Homemade, Sandwich Cookies, American, Baked

Baking Bloggers

Central and South American Desserts

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Spiced Apple Struesel Cake#BundtBakers

My hubby comes from office late in the evening and very quietly tells me, bake a cake for me with pleading eyes. I want to take it tomorrow for our department picnic. I could not refuse him, had 2 apples lying in the fruit basket, decided to bake this Spiced Apple Struesel Cake. This is my late night baking. 
This delicious apple cake is filled with a mixture of chopped apples and a sprinkle of toasted almonds and streusel. It makes a fabulous picnic cake or dessert.

It's posting day for our Event for Bundt Bakers the theme is Bundt Cakes for Picnics and our Host is Sue Lau. Thank you Sue for hosting this event.

For Cake Batter 

250 Grams All Purpose Flour
200 Grams Butter
1 Cup Caster Sugar
2 Teaspoons Vanilla essence
1 Tablespoon Baking powder
3 Eggs
For  the Topping 

2 Medium Apples - thinly sliced
1 Tablespoon Lemon juice
1 Teaspoon Cinnamon powder
¼ Teaspoon Clove powder
¼ Teaspoon Nutmeg powder
½ Cup Toasted Almonds - chopped
For the Streusel 

50 Grams Butter - melted
100 Grams All Purpose
2/3 Cup Caster Sugar


Sieve the flour and baking powder, keep aside.
For the Streusel 
Mix butter, flour and sugar together with your hands until it forms small crumbles. Keep aside
For  the Topping
In bowl mix the sliced apple, lemon juice and spice and keep aside.

Now that the topping and streusel are ready let's preheat the oven and start making the cake batter.
Grease a 10 inch ring pan with butter well. 
In a large bowl beat the butter and sugar till light and creamy add the eggs one at a time till incorporated, and continue beating, add the essence and mix well. Now fold in the sieved flour little at a time till all is incorporated. This batter is thick so do not add any extra liquid.
To assemble the cake
Pour this batter a greased ring pan and spread it evenly with a spatula. 
Top it with apples by arranging the slices. 
Then sprinkle the chopped almonds
Then spread the struesel on top.
Bake at 180 degrees for about 55 to 60 minutes or till a skewer inserted in center comes out clean.
Cool it in the pan then un mould. 
I had to slice and pack the cake when hot,  
cause early in the morning he had to take it, so soft and moist
Packed  in a air tight box and ready to carry for the picnic

Labels : Bundt, Bundt Bakers, Apple, Struesel, Baked
Bundt Bakers
Bundt Cakes for Picnics 
Here are some of our bake for this event.

Cheerwine Bundt Cake from Palatable Pastime
Elderflower and Blueberry Bundt - Bundt Cake Flor de Saúco y Arándanos from Merce's Cake
Lemon and Pistachio Bundt Cake from Patyco Candybar
Milk Chocolate and Caramel Popcorn Bundt Cake from All That's Left Are The Crumbs
Pineapple Upside Down Bundt from Simply Inspired meals
Roasted Rhubarb Upside Down Cake from Food Lust People Love
Spiced Apple Streusel Cake from 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.

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Bora Berry Tart#BakingBloggers

Bora berries are a popular fruit from India. It is commonly found at road side carts. 
As kids we use to buy this fruit to eat after school and enjoy it with salt. I go climbing the forest hills every day this fruit is widely available there, we collected these and made this tart for my friends. 

For the Shortcrust

200 Grams All Purpose Flour
100 Grams Butter

A Pinch Salt 
1 Tablespoon Water

For the Coconut Filling

1 Tablespoon Butter - softened
1/4 Cup Sugarcane Jaggery
1 Egg
1/2 Cup Coconut flour - Homemade
50 Grams All Purpose Flour
Pinch Cinnamon powder  & Nutmeg powder

1 Tablespoon Milk
1/2 Cup Bora Berries - deseeded and chopped
Bora Berries for garnishing as required


Mix all the ingredients to make the short crust pastry. Work the dough well out and smooth and let it stand for at least 1 hour in refrigerator. 
Remove the dough from the refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until workable). Unwrap and roll out between 2 lightly floured large sheets of parchment paper or plastic wrap to a round according to the size of the pan ( used a 6.1/4 inch tart pan). Transfer the dough to the tart pan. Ease the dough into the pan corners and press the dough against the fluted sides of the pan. If some sections of the edge are too thin, reinforce them by folding the excess dough back on itself. Run the rolling pin over the top of the tart pan to remove the excess dough. Prick the bottom and sides of the dough all over with a fork. Set the dough-lined tart pan on a large plate and refrigerate for 20 minutes.

Preheat oven to 180 degrees . Set the dough-lined tart pan on a baking sheet, press a  foil into the frozen tart shell and over the edge and fill with  ceramic pie weights or beans. Bake for 15 minutes, rotating halfway through the baking time. Remove from the oven and carefully remove the foil and weights. Continue to bake until deep golden brown, 5 to 8 minutes longer. Set the baking sheet with the tart shell on a wire rack and cool to room temperature.

In the meanwhile let's prepare the filling. 

In a bowl mix butter, jaggery till smooth. Add the Coconut flour, flour, eggs, milk and cinnamon and nutmeg powder. Mix it all well add  the  chopped bora berries and  fold in well.
Once the tart shell is cooled completely then fill the coconut paste mixture and arrange the bora berries on top. 
Bake the tart for about 35-40 minutes or until golden at 180 C. Do the poke test to see if it's done in the center (if anything sticks on the fork or tooth pick, it will need some more baking time).  
Cool it and slice it
My Notes
I made my own Coconut flour, by drying the scraped coconut in the oven for 30 minutes a 100 C. Then  ground the dried coconut to a fine flour. Store it in a airtight container.
Lables : Tart , Baked, , Bora Berry, Homemade, Coconut Flour, Jaggery, Baking Bloggers, Healthy, Sweets & Desserts

Baking Bloggers

Baking with Summer Berries

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Spinach Spaghetti Bundt#BundtBakers

Made this  as an appetizer for the Mehndi dance practice. It's so quick and easy, just mix all the ingredients and ta da .. bake it.


1/2 Packet Spaghetti boiled
2 Cups Spinach - finally chopped
2 Tomatoes - de seeded cut into cubes
11/2 Cup Grated Cheese - Mozzarella and Cheddar Cheese
4 Eggs
2 Tablespoons Corn flour
600 ML Fresh Cream
1 Teaspoon Salt
1 Teaspoon Black pepper
1 Teaspoon Chilly flakes
1 Teaspoon Mixed herbs


Boil the spaghetti as per the packet instructions.
In a large bowl beat eggs ,add in 1 cup of the cheese, corn flour, cream, salt, black pepper and chilly flakes, mixed herbs, beat all these very well,
Spinach, tomato cubes, 
fold it well till all are nicely lastly incorporated, 
then fold in boiled spaghetti.
Grease a ring bundt pan well with butter.
Pour this into the greased your 10 inch bundt ring pan with oil on all sides and top with remaining 1/2 cup grated cheese
 bake in a pre heated oven for 30-35 min at 180 degree.
 When cooled lightly 
then un mold it into a serving platter. 
Slice and serve..enjoy
My Notes
Can  add any veggies of your choice, sweet corn, broccoli or mushrooms, bell peppers, scallions etc. 
You can also use fresh herbs.
Labels : Cheddar Cheese, Eggless, Fresh Cream, Mozzarella Cheese, Spaghetti, Spinach, Tomato, Vegetarian, Baked,  Bundt, Bundt Bakers
#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.

And don’t forget to take a peek at what our other talented bakers have baked this month ~
Savory Bundts

Savory BundtsPan Rotisserie Chicken From Palatable Pastime
Calzone Bundt From A Day in the Life on the Farm
Green Olive, Ham & Cheese Bundt Cake From Patty's Cake
Spicy Garlic & Herb Potato Monkey Bread From Passion Kneaded
Bacon, Egg and Cheese Biscuit Bundt From Cookaholic Wife
bundt cale nido de hormiga From mercedes del sol
Spinach Spaghetti Bundt From Sneha's Recipe
Mie Noodles with Cheese Bundt From Patyco Candybar

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