Quick Pumpkin Bread#BakingBloggers

This is a quick bread, since it uses a baking powder, it has to be baked immediately, so it can be used for a little bread on holiday mornings. It's a perfect bread when you want to eat something light yet filling. 

You do not require any special baking pan. Since I had a mini pancake pan used it. But it can make only 4 at a time. The remaining I made them on small square parchments paper. You can top it with onions, tomatoes or add any leftover meat, the choice is endless! Since the star ingredient for baking blogger's this month is baking with pumpkin, used it.

Makes 6 - 7
Ingredients
100 Grams All Purpose Flour
50 Grams Bread flour
1 Teaspoon baking powder
3/4 Teaspoon Caster Sugar
1/4 Teaspoon Salt
140 Grams Fresh Yogurt - at room temperature
50 Ml Milk
50 Grams Fried Bacon
60 Grams Boiled & Diced Pumpkin
80 Grams Mozzarella Cheese
Pizza seasonings and Black pepper powder to taste


Method
Preheat the oven at 190°C.
Cut up the bacon and fry it in olive oil.
Boil a pumpkin and cut into small pieces.
Line the Baking tray with parchment paper.

Sieve all dry ingredients in a bowl, add in the yogurt and milk, whisk it together with a hand whisk. 

Scoop the batter onto the lined baking tray. (About 3 tablespoons). 

Top with the boiled and diced pumpkin, fried bacon

Top it with pizza cheese. 

In some, added bacon and rest were vegetarian for hubby dear.

Bake at 190°C for 15 minutes. 

Sprinkle pizza seasonings and pepper powder. 

Enjoy these while its hot!

Cheesy and yum!!

Labels : Pumpkin, Quick Bread, Breads, Baking Blogger, Cheese, Brunch, Main Course

Baking Bloggers October 2020

Pumpkin or Butternut Squash

Black Bean and Butternut Squash Enchilada Casserole from A Day in the Life on the Farm
Butternut Squash Cheesecake from Karen's Kitchen Stories
Crystallized Ginger Pumpkin Gingerbread Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Maple-Kissed Autumn Squash Tart from Culinary Adventures with Camilla
Mock Pumpkin Cheesecake from Sid's Sea Palm Cooking
Pumpkin Cornbread from Making Miracles
Pumpkin Spice Biscotti from Tara's Multicultural Table
Quick Pumpkin Bread from Sneha's Recipe
Roasted Butternut Bacon Feta Risotto from Food Lust People Love
Sourdough Pumpkin Cranberry Muffins from Hezzi-D's Books and Cooks
Sweet and Savory Roasted Butternut Squash from Palatable Pastime
Tikvenik - Bulgarian Pumpkin Pastry from Pandemonium Noshery

Veg Pierogi Casserole#BakingBloggers

This Pierogi Casserole is rich, full of flavor and  makes a hearty meal. It's a wonderful change from the normal meal that we have at home. I served this with sour cream and some salad, which was so enjoyable and filling.  

This portion looks so little and one will think, how can this fill two  as meal, but it's so rich, heavy,  with the  sour cream and salad it's sorted. 

Serves 2
Ingredients  
3 Medium Potatoes - boiled and  peeled 
½ Cup Warm Milk
2 Tablespoons + 1 Tablespoon Heaped Butter
1 Larges Onions - finely  chopped
2 Cloves Garlic -  minced
3 Sheets Large Instant Lasagna 
1 Cups Shredded Cheddar cheese - or as required
Salt, Black Pepper powder & Red Chilly Flakes  to taste
1 Cup Sour Cream

Method

In a bowl add the milk , 2 tablespoons heaped butter and microwave for a 30 seconds on high powder or till the butter melts. Keep aside to cool. 
Boil the potatoes in a large pot with water  and a pinch of salt and cook until the potatoes are tender. Remove from heat, drain and cool. When cooled peel and mash them. Combine the milk ,butter with mashed potatoes, mix well, set aside.

Melt the remaining one tablespoon of the butter in a large skillet over medium high heat. Saute the onion and garlic in the butter for 5 to 10 minutes, or until the onions start to caramelize, season with salt and pepper. Switch of the flame and let is cool a little. Grease an oval 5 inch Pyrex dish with butter well.

Place a thick layer of the mashed potatoes into the bottom of a baking dish.

Top this with 1/2 of the onion and sprinkle of cheese, a dash of salt, red chilly flakes and black pepper.  

Arrange a layer of instant lasagna noodles, pack the dish by arranging pieces of the lasagna sheets. Repeat this with half of the remaining mashed potatoes, another layer of onion then the cheese and a layer lasagna.

Then again the remaining mashed potatoes
                             

then a good layer of cheese a sprinkle of red chilly flakes and black pepper.

Cover the baking dish with aluminium foil and bake,175°C for 35 minutes, remove the aluminium foil and again bake for another 10 minutes or until the cheese is melted and bubbly.

As you can see when I removed the foil some of the cheese got stuck to the foil so I patched with cheddar cheese slices and baked it again.

Serve with sour cream and  fresh salad. We had this as our meal and it was super delicious.

Enjoy!!

Labels : Vegetarian, Casserole, Poland, Baked, Mashed Potatoes, Sour Cream, Onion, Garlic, Gluten Free, Main Course, Cheddar Cheese, Baking Bloggers

Baking Bloggers

September 2020: Polish Baking

Baba Kartoflana - Polish Potato Pie from Food Lust People Love
Babki Śmietankowe (Cream Tarts) from Sid's Sea Palm Cooking
Kapusta Casserole – Polish Cabbage, Potato, and Bacon Bake from Making Miracles
Karpatka (Polish Carpathian Cream Cake) from Tara's Multicultural Table
Kolaczki - Jam-Filled Polish Cookies from Karen's Kitchen Stories
Kotlety Ziemniaczane from Culinary Adventures with Camilla
Mom Klik's Breaded Pork Chops from A Day in the Life on the Farm
Oven Braised Pork with Sour Cream (Karkówka w śmietanie) from Palatable Pastime
Piernik - Polish Gingerbread Cake from Caroline's Cooking
Polish Stuffed Cabbage Rolls from Cookaholic Wife
Veg Pierogi Casserole from Sneha's Recipe 

Blueberry & Cream Cheese Croque Cake#BakingBloggers

Today at Baking Bloggers are visiting France. Made this croque-cake.  A Croque Cake is layered with white bread slices ,ham, cheese, etc which can be replaced by different ingredients of your choice, this is also know as a giant croque monsieur.  

Ingredients
4 + 3 Big Slices Bread 

2 + 2 Small Eggs 

30 Grams + 30 Grams Granulated Sugar 

80ML + 80 Ml Soy milk - can use normal milk
¼ Teaspoon + ¼ Teaspoon Vanilla Essence
10 Grams + 10 Grams Butter 

120 Grams Cream cheese - cut into tiny cubes 

100 Grams Fresh Blueberries - I used frozen

Method
Line and the sides and grease 7 Inch loaf pan 

Cut the sides of the bread and keep aside.  The white part cut into into 2 parts length ways or to fit your pan. 

In a big bowl beat the 2 eggs at a time add one part of the sugar, essence, soy milk and butter, give it a good whisk. 

First dip the sides of 4 bread slices 

Arrange the sides of the bread slices in the loaf pan length ways. 

Then place the white part of the bread dip in egg mixture on top of it. 

Now  sprinkle the cubes of cheese and blueberries on top.  

Beat the next part of  2 eggs at a time add the remaining part of the sugar, essence, soy milk and butter,  give it a good whisk. Again dip the sides of  the white bread slices, arrange it on top then dip the white cut part of the bread slice and on top of this  sprinkle the cubes of cheese and blueberries on top. 

Again the bread slices dipped in egg mix and pack this well. Pour any remaining egg mix on top. 

Press lightly and bake it in a preheated oven at 200°C for 25 to 30 minutes or till golden top top and skewer inserted comes out clean.

Lift the paper up on to a cooling rack. 

When cooled, dust it with icing sugar on top (this is optional).

Cut into slices on a cutting board and serve. 

Enjoy this beautiful and delicious Blueberry & Cream Cheese Croque Cake. Have with for breakfast like we did or for evening tea.
Lables : French, France, Baked, Blueberries, Cream Cheese, Egg, Bread Slices, Baking Bloggers, Cakes

August 2020: French Baking 

• Alsatian Bacon and Onion Tart (Tarte Flambée) from Making Miracles
• Blueberry & Cream Cheese Croque Cake from Sneha's Recipe
• Broyé du Poitou (Shortbread from Poitiers) from Tara's Multicultural Table
• Chocolate-Covered Cherry Bon Bon Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Crème Brûlée from Karen's Kitchen Stories
• Easy Cauliflower Gratin from Cook with Renu
• Fraisier - French Strawberry Cake from Veg'n'Bake
• French Breakfast Puffs from A Day in the Life on the Farm
• Gratin aux Courgette from Sid's Sea Palm Cooking
• Pain de Campagne (French Country Bread) from Caroline's Cooking
• Pissaladière - Bacon Onion Anchovy and Olive Tart from Food Lust People Love
• Poulet à la Normande from Culinary Adventures with Camilla

Single Serving Baked Peach Crisp#BakingBloggers

This single serving Peach Crisp is made with a fresh peach and topped with a buttery crumb topping. This recipe can be used with any stone fruit like nectarines, plums, cherries, apricots or mangoes. It’s an easy to make dessert which can be ready in minutes.
Ingredients
For The Filling
1 Large Peach -  diced
1 Tablespoon Packed Brown Sugar
1 Teaspoon All Purpose Flour
1/8 Teaspoon Ginger powder
For The Topping  
3 Tablespoons All Purpose Flour
3 Tablespoon Oats
1 Tablespoon  Packed Brown Sugar
2 Tablespoons Butter  -  melted 

Method 
Preheat  the oven to 180°C degrees
For The Filling 

Mix together the diced peaches, brown sugar, flour, and ginger in a small bowl. 

Transfer peaches to a ramekin. For The Topping  

In another small bowl, mix together the flour, oats, brown sugar and melted butter.  Spread the topping over the peaches evenly. 

Bake in the oven for 30-35 minutes or until topping is golden.

Enjoy this delightful peach crisp with a scoop of ice cream. I am sure you’ll want to make over and over again. 

Lables : Baked, Baking Bloggers, Peach, Oats, Dessert, Ice Cream, Single Serving, Sweets & Desserts, Eggless, Ginger powder  
Baking Bloggers - July 2020: Peaches

• Uruguayan Peach Chaja Cake from Pandemonium Noshery
• Peach BBQ Chicken Legs from Making Miracles
• Mini Peach Cobblers from Karen's Kitchen Stories
• Roasted Flank Steak with Fresh Peach Pico de Gallo from Culinary Adventures with Camilla
• Single Serving Baked Peach Crisp from Sneha's Recipe
• Shortbread Peach Jam Squares from Food Lust People Love
• Peach Clafoutis from Cookaholic Wife
• Fresh Peach Shortcake from Palatable Pastime
• Gluten Free Peach Crisp from Cook with Renu
• Peach Glazed Chicken Wings from A Day in the Life on the Farm

Dulce De Leche Banana Cake#BakingBloggers

• 

  Made this cake using all the leftovers ingredients I, had in the fridge. Over ripe bananas, leftover dulce de leche, little fresh cream and 3 triangles of cream cheese. 
  

  

  My hubby doesn't eat bananas, but, clever me finds endless ways of giving him this fruit, in smoothies, parathas and cakes. The only thing, I, have to be careful while using it, if he see it going into the dish then he will not eat it. Thinks that he will catch cold and cough if he eat's bananas, tried reasoning with him, but in vain.

  

   This cake it turns out moist, buttery and delicious. It tastes even better the next day.   You can see flakes of DDL, since it was thick and refrigerated, looks like chocolate chips.

  Ingredients  
• 150 Grams Butter
  55 Grams Cream cheese
  75 Grams Caster Sugar
  3 Small Eggs
  210 Grams All Purpose Flour
  1 Teaspoon Baking Powder
  ½ Teaspoon Baking soda
  ¼ Teaspoon Salt
• ¼ Cup Fresh Cream
  1/3 Cup Packed Dulce De Leche
  3 Medium Size Bananas – mashed /blended
  1 Sachet(8 grams) Vanilla Sugar
  
  Method

  

  Preheat the oven to 180°C. . Greased and line an 9” round baking pan ( used an 8" pan silicone mould, had leftover batter so made it in a small bundt pan).
  

  

  Blend the bananas, you can mash them with a fork too. (had to blend them cause hubby shouldn't see traces of it). 

  In a bowl sieve flour, baking powder, baking soda, vanilla sugar and salt. Set it aside.
  

  

  Beat the butter, cream cheese, DDL and sugar on high speed until light and fluffy. Add in eggs, one at a time and mix until smooth. Mix in bananas.

  Slowly add in the flour mixture and  little of cream, blend just until smooth and all the flour and cream is incorporated.
  

  

  Pour batter into the baking pan. Bake for 45  minutes or until golden brown and a toothpick inserted in the center comes out clean. 
  

  

  The Bundt pan too 20 minutes to bake.
  

  

  While baking the house was filled with the fragrant aroma.
  

  

  Let the cake cool for 10 minutes in the pan before removing it. Let the cool completely before cutting into it. 
  

  

  

  The big cake I dusted with icing sugar

  

  the small one got over in one go along with our tea.

  

  Lables : Cake, , Banana, Cream Cheese, Dulce De Leche, Baking Bloggers, Hi Tea
  Baking Bloggers
  
  June 2020: Let's Go Bananas!
  Banana After School Snack Cake from Karen's Kitchen Stories
  Banana Oatmeal Muffins from Sid's Sea Palm Cooking
  Brown Sugar Banana Cake from Cookaholic Wife
  Chocolate Sunflower Seed Breakfast Muffins from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
  Dulce De Leche Banana Cake from Sneha's Recipe
  Hummingbird Muffins from Veggies First Then Dessert
  Margy's Best Banana Bread from Food Lust People Love
  Peanut Butter Banana Baked Oatmeal from Making Miracles
  Raw Banana Baked Chips from Cook with Renu
  Roasted Banana Ice Cream from Caroline's Cooking
  Soft Baked Banana Oatmeal Bars from A Day in the Life on the Farm
  Sourdough Banana Bread from Culinary Adventures with Camilla
  Triple Chocolate Banana Bread from Palatable Pastime