Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts

Churro Pancakes#EatTheWorld

My hubby's favorite churros have been turned into pancakes! Churro Pancakes are easy and extra fluffy cinnamon pancakes. Brushed with butter, sprinkled with cinnamon sugar and then drizzled with a sweet salted caramel sauce or maple syrup on top, and I assure, you will be asking for more.
These churro pancakes have everything you'd want in a pancake they are thick, soft, fluffy, and filled with brown sugar cinnamon flavor. Trust me, once you get a taste, you'll never want to eat regular pancakes again!
These do delicious, soft and spongy. It does not require any topping, but, hubby loves maple syrup on his pancake so I drizzled. They are divine, pancakes you will die for. These make an easy weekend, breakfast or brunch, they are filling it gives so much feeling satisfaction making it a special spectacular holiday dessert breakfast.
To make these please use butter not oil.
Makes 8 pancakes
Serves
Cup Measurement 250ML
Ingredients 
½ Cup Sour Cream
200 ML + 1 Tablespoon Milk
2 Eggs
1 Teaspoon Vanilla Essence
1½ Cup Level All Purpose Flour
2 Tablespoons Heaped Brown Sugar
½ Teaspoon Level Cinnamon Powder
1 Tablespoon Level Baking Powder
A Pinch Salt
Butter as required for greasing the pan

For Garnishing 
Melted Chocolate/ Salted Caramel Sauce  or Maple Syrup
For The Cinnamon Sugar
1 Cup Caster Sugar
1 Teaspoon Heaped Cinnamon Powder

Method
Sieve all the dry ingredients and keep aside.
In a bowl add eggs, sour cream, milk and vanilla essence. With a hand whisk mix well. Now add the dry ingredients and again whisk well to form a smooth lump free batter. 
Pour the batter in the piping bag.
Then in a frying pan heat a teaspoon of butter and snip the end of the piping bag. 
Make circle/churros in pancake shape. 
When caramelized on one side, smear a teaspoon of butter on top of the pancake and flip cook the other side pressing it with the spatula. Both the sides should have the same color. 
Once it is cooked immediately coat with cinnamon sugar.
As you are stacking them sprinkle cinnamon sugar on each before placing the other one.
All ready to enjpoy..hm..mm...my hubby couldn't resist these and enjoyed them the most.
Drizzle with melted chocolate, salted caramel sauce or drizzle maple syrup. These make an absolute mouth melting, delicious, satisfying and wonderful dessert breakfast!! 
Labels: Breakfast, Churros, Dessert, Portugal, Pancakes, Spain, Sour Cream, International Cuisine, Eat the World
Join us as we Eat the World!!!

Check out all the wonderful Spanish dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 
 A Day in the Life on the Farm: Orange Salad with Spanish Pork 
Sneha’s Recipe: Churro Pancakes 

Continue Reading
3 comments
Share:

Eggless Layali Lubnan#EattheWorld

This is a delicious and easy Lebanese dessert which can be made for Ramadan or any other time. This Lebanese Nights Dessert (Layali Lubnan), is a very famous Lebanese dessert widely served all over Lebanon. It is one of the most served dessert at home because it’s easy to make and tasty.
Ingredients
For The Semolina Layer / First Layer

4 Cups Milk
½ Cup Sugar
½ Cup Semolina
1 Teaspoon Rose water
For The Sugar Syrup
½ Cup Sugar
1 Cup Water
1 Teaspoon Rose water
For The Second Layer
2 Cups Milk
2 Tablespoons Sugar
2 Tablespoons Corn flour
½ Cup Cream Cheese
For Garnishing
½ Cup Finely Chopped Pistachios 
Method
For the Semolina Layer
Add all the ingredients into a pan and cook the first layer till t becomes thick.
Pour it in a greased pan and set it in the refrigerator for an hour.
For The Second Layer 
Mix together all the ingredients in a pot with a whisk without any heat at first until there are no lumps. Then, bring to medium-high heat and keep whisking until it starts to thicken. It should look creamy and pourable. 
Pour on top of the first layer and keep it in the fridge for 6 - 8 hours.
Cling wrap it and refrigerate.
After it is cooled and set 
then loosen the sides with a butter knife and take this onto serving plate. 
Garnish it with pistachios. 
To Make The Sugar Syrup
Make the syrup in the meantime by mixing together the sugar and water. Let it come to a simmer for about 5-10 minutes until it slightly thickens. Let this cool completely.
Then drizzle all over the dessert as much as you like or drizzle to each person's slice. This is up to you. I cut a slice and then poured the sugar syrup on top.
Enjoy .. this is simply delicious...
Labels: Lebanese, Eggless, Eat the World, Sweets & Desserts, Dessert, Semolina, Middle Eastern
Join us as we Eat the World!!!

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Lebanon. 
Check out all the wonderful Lebanese dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 
 Culinary Cam: Some Lebanese Favorites: Lamb Ummo, Lubyee Bi Lahmi, and Mujadara
Amy’s Cooking Adventures: Ka’ak (Lebanese Purse Bread) 
Sneha’s Recipe: Eggless Layali Lubnan 
Cultureatz: Lebanese Shish Tawook 
A Day in the Life on the Farm: Instant Pot Beef Shwarma 
Magical Ingredients: Malfouf Salad 

Continue Reading
4 comments
Share:

Brown Bread Dark Chocolate Bread Bundt Pudding#BundtBakers

This is delicious pudding that requires no custard or ice cream to serve. The gooeyness of chocolate and the softness of the bread is just delicious, you can't stop at one helping that's for sure.

Ingredients
335 Grams Brown Bread - thickly sliced
50 Grams Softened Salted Butter or as required
4 Eggs
60 Grams Granulated Sugar
1 Tablespoon Cocoa powder
140 Grams Dark Chocolate - chopped
300 Ml Fresh Cream
1 Teaspoon Orange zest
400 Ml Milk
30 Grams Raisins
Vanilla Ice cream, to serve - optional

Method
Butter a 10" ring pan well.
Spread butter both sides of the bread slices and arrange them in the pan. Arrange bread in prepared buttered pan.
Sprinkle half of the chopped chocolate on the pieces of bread.
Whisk the eggs, sugar until combined, then stir in cocoa powder, orange zest, raisins, half of the chocolate and milk. 
Pour chocolate cream mixture over, making sure all bread is coated. Set aside for an hour for bread to soak up mixture.
Tent the bundt pan with foil and Bake at 180 degrees C for 35-40 minutes until edges are set but center has a wobble.   
Remove from oven and set aside to cool slightly.
Unmold and enjoy.. just delicious ..yum yum!!
Labels: Chocolate Pudding, Bundt, Bundt Bakers, Baked, Dessert 

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 lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

This month Simply Inspired Meals is hosting Spooky Bundt Cakes. She asked the group to make any cake that had some element that made it spooky. This wonderful group is administered by Stacy of Food Lust People Love. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.
Bread Pudding Bundts 

Continue Reading
2 comments
Share:

Caramelized Apple Dessert Cups#SundayFunday

Caramelized Apple Dessert Cups are an easy, delicious, and no bake dessert. Make these cups , they are irresistible and perfect for easy dessert! Hope you will enjoy this special dessert.

Ingredients
For The Caramel Apples

2 Medium Apple - chopped
22 Caramel Candies
¼ Cup Milk
For The Cups
500 Ml Full Fat Milk
3 Tablespoons Corn Flour
3 Tablespoon Sugar
½ Cup Whipping Cream

Method 
For The Caramel Apples
In a heavy bottom pan add the candies and milk, on very low flame let the candies melt, when they melt add the chopped apples and saute till they are coated and cooked. Cool and keep aside. 

For The Cups
Take half a cup milk from the 500 ml and mix the cornflour to make a smooth slurry. Keep aside.
In a heavy bottom pan heat the remaining milk, when it comes to a boil add the sugar and mix well till sugar melts, then add in the corn flour slurry whisking continuously till it starts to cook and mixture forms a thick custard . Cook on very low flame stirring continuously or else it will burn at the bottom.
When it thickens whisk it continuously till it cools.
Whip the cream till it forms soft peaks. Add in the cooled custard and mix it well till it forms a smooth custard.
Fill this into the small cups, top it with the caramelized apples and cling wrap each cup and refrigerate till chilled. 
Serve chilled.
Labels: Caramel, Apple, Sweets & Desserts, Dessert, Sunday Funday

Continue Reading
2 comments
Share:

Halloween Blood Bundt#BundtBakers

Blood Bundt is perfect for a Halloween party. This bundt cake is light, soft and buttery. I took this bundt for my friends house warming party. This was served as a dessert. It's a crowd pleaser! But incidentally my red blood turned pink, it not's so red enough😂!!

Ingredients
1½ Cups All Purpose Flour
½ Tablespoon Baking Powder
113 Grams Salted Butter
1 Cup Caster Sugar
2 Large Eggs
½ Teaspoon Vanilla Extract
¾ Cup Buttermilk
For The Blood Glaze
1½ Cup Icing Sugar
½ Tablespoon Milk
Red Food Coloring - as required

Method
Preheat oven to 170°C.
Butter a 7" bundt pan generously with butter, then set aside.In a bowl, sieve together flour, baking powder.
In another bowl beat together butter and sugar till light and fluffy. Now add the eggs one at a time, mixing each before adding the next.
Fold in the dry ingredients in 3 batches with a spatula alternating with the butter milk, to the batter. Continue alternating between the dry ingredients and the buttermilk until all have been added and batter looks smooth fully incorporated.
Pour batter into prepared bundt pan and bake in a preheated oven at 170°C for 22-25 minutes or until a toothpick tester comes out clean.
Cool, the bundt and unmold it on to a wire rack. 
When cooled completely then we cut the top of the cake to level it. 
For The Blood Glaze
In a large bowl, whisk together powdered sugar, milk, vanilla, and red food coloring. If desired, add more red food coloring for a deeper color. The consistency of the glaze should be thick enough that it’s not too drippy (so add the milk a little at a time) but liquid enough that it will fall down the cake.

On a large plate and then keep the wire rack on top. Place the bundt cake on it.
Pour the glaze in a piping bag and drizzle the glaze on top of the bundt. Let the glaze harden before slicing it. So let it set.
Slice & Enjoy!!
Labels: Bundt, Bundt Bakers, Halloween, Dessert

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 lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

This month Simply Inspired Meals is hosting Spooky Bundt Cakes. She asked the group to make any cake that had some element that made it spooky. 

This wonderful group is administered by Stacy of Food Lust People Love. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.
Spooky Bundts 

Continue Reading
3 comments
Share: