Rich Fruit Cake#SundayFunday

This is a delicious Rick Fruit Cake with awesome flavor. There is no need to soak these in advance. Soak them overnight and they are good to use.

Ingredients
113 Grams Butter
113 Grams Caster Sugar
113 Grams All Purpose Flour
3 Eggs
¼ Teaspoon Baking Powder
¼ Teaspoon Salt
80 Grams Chopped Nuts
400 Grams Chopped Dried Fruits
3 Tablespoons Rum
1 Teaspoon Cake Spice - Homemade
¼ Teaspoon Cinnamon Powder
¼ Teaspoon Nutmeg Powder

Method 

I have used golden raisins, sultanas, mixed fruit peel, cranberries, homemade candied grapefruit and sweet lime peels, plums, glazed cherries.
soak all the fruits in 300 Ml rum overnight. An hour before mixing the cake. Place all the soaked dry fruits in a colander to drain off all the rum. Reserve the rum to use it later. 

Add softened butter into a bowl and then add sugar and cream them together until light and fluffy. Add eggs (one at a time)
If you are using vanilla extract ,you can add at this point.
Add in the flour mix (combination of baking powder, salt ) and lightly fold in with a spatula. Fold in the spices and drained fruits into the batter. This smell and flavor is so awesome of this rich fruit cake. Pour it into lined 6" pan's. 

Bake it at 180°C preheated oven for 20 - 25 minutes. As soon as the cake it out of the oven pour in the rums on them. Cool these on a wire rack. These went for my friends.

Labels: Cake, Cake Spice Mix, Cinnamon, Rum, Golden Raisins, Christmas Cake, Sunday Funday 

• Puerto Rican Papas Rellenas (Picadillo-Stuffed Potatoes) from Culinary Cam
• Rich Fruit Cake from Sneha’s Recipe
• Double Cut Pork Chops with Apples and Raisin from A Day in the Life on the Farm
• Ember Avocado Toast from Palatable Pastime
• High Protein Oatmeal Raisin Baked Oatmeal from Amy’s Cooking Adventures
• Carrot & Apple Bread from Mayuri’s Jikoni  

Churros French Toast#SundayFunday

My Mom is my favorite person in the universe, so for today's brunch made her easy and quick Churros French Toast. I know mummy this was your to go recipe and a favorite one too.

The most amazing, most buttery French toast you will ever have, coated in cinnamon sugar and drizzled with a cream cheese glaze (optional)!

Ingredients
8 Big Bread slice (cut in length)
¾ Cup Caster Sugar
¼ Cup Cinnamon powder
¾ Cup Cream
¼ Teaspoon Anise seed powder
3 Large Eggs
Vanilla essence few drops
Butter or Desi Ghee for frying
Method

Make long slices of each bread slice ( I cut each into 3 pieces). 

Now whisk cream, eggs, egg yolks, cinnamon powder, anise seed powder and vanilla essence well.

Now dip bread slices and fry till golden.

Take out in a serving platter, sprinkle caster sugar and cinnamon powder mix.  

Serve with a cup of coffee or tea.  

Labels: Mexican, American, Breakfast, Cinnamon, Bread Slices, Sugar, Egg, Sunday Funday

For Sunday Funday our theme is Mother's Day Brunch.

• Amy’s Cooking Adventures: Brownie Bottomed Raspberry Cheesecake
• A Day in the Life on the Farm: Molettes de Jamon y Frijole
• Food Lust People Love: Fresh Peach Cream Pie
• Culinary Adventures with Camilla: Oil-Cured Fromage Blanc-Stuffed Nasturtium Leaves
• Sneha’s Recipe: Churros French Toast
• Mayuri’s Jikoni: Thepla - Gujarati Flatbread
• Cook with Renu: Avocado Stuffed Celery Sticks (Oil-Free)

Keto Chaffles - Low Carb No Cheese No Sweetners#PotluckParty

What is a Chaffle?
It’s a waffle made with cheese hence the play on the word waffle starting with a ch instead of a w. There have many variations, all over the internet for Keto chaffle which is also a keto version of a wonder bread. All who follow a Keto/Low Carb diet do not incorporate flour which is high in carbs. Instead of having regular flour bread and other goods, it's always flourless in keto. Flour's made from coconut, almond , cashew, flaxseed, chia seeds ..to make bread's etc.  

Chaffles have overtaken the Keto world by a storm? You will find numerous variations of the same on the internet.. be it Facebook, Google or YouTube, every Keto follower will make their own version to enjoy in their keto diet. When you are on a keto diet, bread, pancake, cakes etc.., are things that one craves for after sometime, so for every normal flour goods you will find a keto replacement.

In my version of Chaffles, I have not used cheese or any type of keto sweeteners. I have used this to make sandwiches...check this recipe here.

If you are following a Keto Diet then this recipe is perfect for you. These are light and delicious. You will not miss Waffles.. that I can assure you. 

You can use chaffles for a Keto hamburger bun, Sloppy Joes, hot dog bun or to make a sandwich. It also make fantastic breakfast sandwiches and a whole lot more as well. 

I have seen many using a Dash mini waffle maker, which is the perfect size for the Chaffle recipe. Since I already have a regular waffle iron, I did not want to invest in buying one just to make Chaffles, might as well use what you already have. 

The best part of making Chaffles is that they freeze very well. They stay good in the freezer for more than a month to three months. These come handy just when you want them. You can reheat them in the waffle maker or microwave or a pop up toaster. I reheat them in my air fryer, they are crisp and fresh to use on reheated. These take just 30-45 seconds to reheat. 

Makes 7 Chaffles
Ingredients
6 Eggs - beaten
1/3 Cup Keto Pasteurized Mayonnaise 
½ Teaspoon Baking powder
2 Tablespoons Coconut flour
½ Teaspoon Salt to taste Seasonings of your choice!
¼ Teaspoon Garlic Powder
¼ Teaspoon Onion Powder
¼ Teaspoon Cinnamon powder

Method

Whisk the eggs well, then add in the mayonnaise and whisk until well combined, then add in baking powder, coconut flour and mix well. Then goes in all the seasonings, like salt, black pepper powder, onion , garlic and thyme powder. Can add whatever other seasonings of your choice.

Heat the waffle maker and when heat, grease the waffle iron with olive oil or butter. Pour the batter ( do not overfill or will the overflow and it will messy to clean). Fill all the gaps/holes and close the waffle maker.

It takes about 3 - 4 minutes for the chaffle to reach a golden brown color ( depending on the waffle make). Once it is done, it should be easy to remove from the waffle maker.

Don't have a waffle maker, or do not wish to make chaffles then use the same batter and make pancakes using a non stick pan.

These are light and delicious.

Macros for 2 Chaffles: Without butter: Cal 218, Net Carbs 2 Fiber 1, Fat 20, Protein 8.

Labels: Keto, Chaffles, Waffles, Mayonnaise, Egg, Coconut Flour, Low Carb,Garlic Salt, Onion Powder, Cinnamon, Potluck Party, International CuisineSue of Palatable Pastime invites us each month to join her in a Potluck Party. No themes, no rules just bring a dish and share it. Let's see what the other's brought to this Party.
Keto Chaffles - Low Carb No Cheese No Sweetners from Sneha’s Recipe
Almond Butter Chicken from A Day in the Life on the Farm
Easy Spring Dessert Board from Magical Ingredients
Cauliflower Pizza from Patyco Candybar
Cold Soba Noodles from Palatable Pastime

NUTRITIONAL DISCLAIMER
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using https://www.myfitnesspal.com.

Homemade Spiced Rum#SuperClubSaturday

Making spiced rum at home is so easy, you just have to take some of the desired mix of spices and other ingredients, pop them in a bottle of rum for, a few days. Decant and the homemade spiced rum is ready.

Makes 500ML
Ingredients
3 - 4 Inches Fresh Ginger Root - sliced
1 Star Anise
5 Whole Black Peppercorns
4 Whole Cloves
2 Inch Cinnamon Stick
1 Teaspoon Pure Vanilla Extract
500 Ml Rum - White or Dark

Method

Fill a large jar with ginger root, star anise, peppercorns, cloves, cinnamon stick and vanilla extract. Fill jar with rum. Cover and let infuse for at least 4 days 8 - 10 days .
Strain rum through a fine meshed strainer into a bowl. Decant back into jar and replace lid. Spiced rum will keep indefinitely.

Homemade spiced rum tastes great in all kinds of cocktails,  mojitos, or even a simple drink like a rum & coke. 

I have used to make a delicious cake with this spiced rum.. recipe will be up soon! 
Labels: Rum, Cinnamon, Ginger, Black Peppercorns, Super Club Saturday, Homemade

Supper Club Saturday

January 2021 Shared Recipes

• Sneha’s Recipe mixed Homemade Spiced Rum
• Making Miracles served Leftover Turkey Salad (Sandwiches)
• Magical Ingredients presented Mighty Mushroom Bites “Vada” Curry
• A Day in the Life on the Farm baked Pizza Montanara
• Palatable Pastime baked Southern Skillet Cornbread
• Our Good Life tossed together Spinach Salad with Creamy Hard Boiled Egg and Homemade Garlic Croutons

Tangzhong Loaf With Cinnamon Sugar Topping#BreadBakers

This is a buttery soft, bread. The cinnamon sugar and butter topping adds a fantastic flavor and richness to the bread. You will love this bread.

Ingredients
For The Tangzhong/ Yudane Dough 
20 Grams All Purpose Flour 

100 Ml Milk For The Dough

For the Bread Dough
40 Ml Lukewarm Milk 

1 Teaspoon Instant Yeast
280 Grams Bread Flour
1 Egg
1 Tablespoon Milk Powder 

2 Teaspoons Caster Sugar 

1 Teaspoon Salt 

30 Ml Whipping Cream 

25 Grams Unsalted Butter
For The Topping
2 Tablespoons Softened Butter
½ Teaspoon Cinnamon Powder

2 Teaspoons Caster Sugar

Method
For The Yudane Dough/Tangzhong
Bring the milk to a boil and then pour the flour and mix it well it forms a dough. Cling wrap it so that a skin is not formed. Keep it aside to cool.

In a another bowl add the yeast, milk, sugar and mix well, keep it aside till it froths/bubble.
In a large mix bowl add the egg , salt, whipping cream and the yudane dough, mix well. Add in the yeast mixture and again give it a good mix, then add in milk powder and flour, knead to form a soft dough. Take this on to work surface and knead well. Then add it the butter and stretch fold till the dough is smooth and soft. 

Keep this in a oiled bowl and let it double in volume.

Deflate the dough and divide into four equal parts. Roll it into a ball and let it rest for 15 minutes.
Grease the bread pan with butter well and keep aside.

Take one ball and keep the other covered. Flatten it with a rolling pin into a oval shape 

Overlap the long end 

on each other- like this then 

Lightly flatten it with a rolling pin then roll it into a roll and place it into greased pan. Same way work the other dough.

Cover the pan with let it again double in volume.

For The Topping
Mix the caster sugar and cinnamon powder , keep aside
In a piping bag add the softened butter. Snip the bag a little
with a scissor.

Give slight cut on each of the bread. 

Pipe the butter on each of the cuts.

With a spoon place the cinnamon sugar on the butter.

Bake in a preheated oven at 190°C for 20-25 minutes. 

When it's out of the oven, brush the bread with butter.
Cool it a little, un mold and keep it on a cooling rack.

Slice & Enjoy!!

Labels: Breads, Bread Bakers, Tangzhong Method, Egg, Cinnamon, Japanese

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. This month the Bread Bakers are making Tangzhong Breads, a theme chosen by Karen from Karen's Kitchen Stories.

And don’t forget to check out all the amazing breads baked by our talented bakers ~

Easy Cinnamon Rolls from The Wimpy Vegetarian
Eggless Nasturtium Greens Sandwich Bread (Tangzhong Method) from Cook with Renu
Japanese Chocolate Milk Bread from Passion Kneaded
Japanese Milk Bread Buns from Ambrosia
Japanese Milk Bread Rolls from A Day in the Life on the Farm
Pineapple Buns (Bolo Bao) from Karen's Kitchen Stories
Sourdough Pumpkin Babka from Zesty South Indian Kitchen
Tangzhong Kolaches from A Messy Kitchen
Tangzhong Loaf with Cinnamon Sugar Topping from Sneha's Recipe
Tangzhong Pumpkin Cinnamon Buns from Magical Ingredients
Tangzhong Sourdough Bread from Food Lust People Love

Glazed Carrots With Cinnamon & Honey#Improv

Made this for dinner, but before I could take a pic, half of them were over.  These are so delicious and easy to make.

Ingredients

1 Teaspoon Sea Salt
250 Grams Baby Carrots
2 Tablespoons Butter
1 Tablespoon Heaped Honey
A Dash Freshly Ground Black Pepper

1 Teaspoon Heaped Cinnamon powder
Chopped Coriander leaves to garnish

Method

In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 minutes ( do not cook the carrots fully they should have a bite). Drain the carrots and add back to pan with butter and honey. Cook until a glaze coats the carrots, 2 minutes. Season with salt, cinnamon and pepper.  

Garnish with coriander leaves

Labels : Easy, Honey, Carrot, Main course, Side Dish, Cinnamon, Gluten free, Improv Cooking Challenge, Salads

October Improv Cooking Challenge

Carrots and Cinnamon
• • El Salvadorian Pollo en Chicha by Pandemonium Noshery
  • Banana Carrot Muffins by Making Miracles
  • Curry Roasted Carrots by Palatable Pastime
  • Glazed Carrots With Cinnamon & Honey by Sneha’s Recipe
  • Candied Carrot Coffee Cake by Sid's Sea Palm Cooking
  • Carrot Cake Overnight Oats by Cookaholic Wife

Poached Pears In Cinnamon & Red Wine With Ice Cream#Improv

Pears Poached in Red Wine and Cinnamon is a most elegant winter dessert. Paired with ice cream and the fragrant cinnamon flavored Pears are sure to impress your guest.

I had this for the first time in one of my trips to Ljubljana, Slovenia’s capital, where we had a Slovenian dinner with a traditional food and dance programme. It was such a wonderful evening with a most delicious traditional food and the dessert was this. So oooo delicious you must try this.

Serve this with vanilla ice cream and butterscotch crunch... fantastic combo... yum yum you will craving for more.

I have used  Madeira Red Wine and it has a perfect color and taste to make this dessert.

Ingredients
2 Pears - firm and not over ripe
2 Cups Red Wine
1 Cinnamon Stick
1 Cup Heaped Granulated Sugar
a Juice of One Lemon
1 Bay leaf

Method

Peel the pears carefully , leaving the stalk intact
Cut a straight slice off the bottom, so that they can stand upright.

In a deep bottom pan, add pears, red wine, lemon juice, sugar , cinnamon stick and bay leaf,

 Bring to a boil, simmer the heat and cook the pears for 30-40 minutes turning  their sides at regular intervals. Take the pan, off the heat, cool it down.

Remove the pears from the pan, using a slotted spoon. 

Keep the pan on heat and cook till the wine is reduced to a syrupy/thick consistency.

When serving, keep the pears on a plate. Drizzle with the wine sauce 

Serve with a scoop of ice cream and butterscotch crunch

Lables : Sweets & Desserts, Red Wine, Slovenia, Poached, Pears, Cinnamon, Improv Cooking Challenge, Ice Cream

November Improv Cooking Challenge Pears and Dairy

Sour Cream Pear Pie by Pandemonium Noshery
Maple Walnut Pear Crisp by Veggies First, Then Dessert
Pear Hand Pies by Cookaholic Wife
Pear and Port Cheese Spread by Palatable Pastime
Burrata and Bartlett-Vanilla Bean Jam Crostini by Culinary Adventures with Camilla
Poached Pears In Cinnamon & Red Wine With Ice Cream by Sneha's Recipe
Caramelized Pear and Brie Rolls by A Day in the Life on the Farm