Sunday, June 4, 2017

Strawberry Pie

English Tea Loaf

This is an easy bread to make and tastes so wonderful especially with butter spread.  Best thing is that it does not use yeast and its not too sweet.


500gm diced dried fruit ( I used apricots, blueberries, cranberries, raisins)
4 tea bags ( or any strong tea)
125gm brown sugar
250gm all purpose flour
1 tbsp baking powder
1 tsp mixed spice or pumpkin spice
1 medium egg, beaten
1/2 tsp salt


Put tea bags in a large bowl and pour 300ml boiling water and let it infuse for good 10 minutes.  Squeeze them out and throw,  Add the mixed fruit and let it soak about 1 hour.

Set the oven at 350 degrees.  Line the loaf tin with parchment paper.  Stir in the flour, spice mix, sugar, baking powder and egg.  Mix well.

Spoon onto tin and level the top.  Bake for 1 hour or until skewer comes out clean when inserted.  Cool in the tin for 10 min, then turn out to cool on a wire rack.

Wrap in greaseproof paper and keep for 2 days before slicing as this improves the flavor.  To serve , cut into slices and spread with butter.

Walnut and Cinnamon Swirl Bread


For the Yeast mixture

1/2 tsp sugar
1/4 tsp flour
2 tbsp  warm water
1 1/2 tsp yeast

Dough Mixture

1/2 cup milk
3 tbsp sugar
3/4 tsp salt
1 egg
1 tbsp butter
2 cup flour ( plus more if needed)

Filling Mixture

1 3/4 cup walnut ( grounded)
1/4 cup milk
1/4 cup butter, melted
1 egg yolk
1/4 tsp vanilla
1/2 cup sugar
1/2 tsp cocoa powder
1/4 tsp cinnamon powder

Topping for the bread

2 tbsp coffee
1 1/2 tsp sugar
melted butter


First combine the yeast ingredients and proof it in a warm place.

Warm up the milk and butter slightly.  Add egg, milk, sugar, salt and yeast mixture to flour and make into a soft dough.  Put in an oiled bowl and let it rise and double.

Meanwhile mix the ground walnuts and the rest of the ingredients and keep aside.

Once the dough has risen, roll out into a large rectangle.  Make sure it is very thin. Spread out the filling on the dough evenly.  Roll the dough into a long cylinder.  

Spray the loaf pan.  Take the rolled dough and turn it around twice.  Bake at 350 degrees for 15 minutes and the reduce the oven to 300 degrees and  bake for another 45 minutes.

Berries Angel Food Cake

For the first time today I tried making angel food cake.  Its pretty simple compared to all the complicated ones that I have done and whats the best thing is that it does not use any oil :)


3/4 cup egg whites ( I used 5 eggs)
1/2 cup + 2 tbsp flour
3/4 cup sugar
1/4 tsp salt
1/2 tsp cream of tartar
1/2 tsp vanilla esence
1/4 tsp almond essence
1 tsp Lemon juice


Separate the egg whites in a clean bowl.  In a another bowl sift the flour with half of the sugar.  Set aside.

Beat the egg whites till frothy.  Add the cream of tartar, salt and beat.  Gradually add the lemon juice and sugar gradually and beat till peaks form and it looks glossy.  Do not overbeat.  Finally add the flavorings.

Slowly stir in the flour.  Do not overmix.

I made mine in 2 4in angel food pan and 6 cupcakes

Bake at 350 degrees for about 40 min and test with wooden skewer for doneness.  Turn it upside down and let it cool.

Sinfully Delicious Oreo Pudding

Okay I am out now....I have been working my butt out not to indulge in sweets but my oh my this is indeed heaven on a dessert plate.  I was very skeptical of this because I am not a fan of pudding.  I wanted to halve this recipe but thought might as well make it since it was for a potluck.

I have no words to say about this baby.  So yummy !


1 packet (15 oz) Oreo cookies
1/2 cup butter, melted
*2 packet  instant chocolate pudding mix ( I used sugar free pudding mix)
*3 1/4 cup milk ( I used 1% fat free milk)
*2 container cool whip ( I used fat free)
*8 oz cream cheese ( fat free)
1 cup powdered sugar

*  optional if you want to use fat free or else go for the actual one


Put the cookies in a food processor or a ziplock and crush them.  Take out 1/2 cup and leave aside.

Pour the melted butter in and mix to combine then pour it onto a 9 by 13 inch glass dish and press.

Whisk the pudding mix with milk and set it inside the fridge.

Beat cream cheese and powder sugar.  Mix in 1 container of the whip cream.

Spread the cream cheese mixture on top of the crust.  Now add the chocolate pudding mix.  Then layer with the other container of cool whip.  Sprinkle the extra oreo evenly.  Cover with plastic wrap and keep in the fridge until time to serve.

Tuesday, December 27, 2016

7-up Pound Cake

Okay as I looked at this, it sounded as if I was going to be attached by sugar fairy and also the cake will taste horrible as it has pop in it.  But to my amazement this is the most fluffiest, softest, tasted incredible and oh I can go on and on...delicious !

This will be my next favorite pound cake recipe.  Thank you to here for posting this wonderful recipe.

This recipe I halved it and made just one loaf size.

1 cup unsalted butter, softened
1/2 cup shortening ( I used 1/2 cup butter)
2 cup sugar
5 large eggs, room temperature
1 tsp vanilla
1 tsp lemon or orange zest
3 cups all purpose flour, sifted
1/2 tsp salt
1/4 cup heavy whipping cream
1 cup 7-up soda


Preheat oven to 350 degrees.

Generously grease a bundt pan or 2 ( 8in) cake pan

In a large mixing bowl, cream together butter and sugar till fluffy.

Add eggs one at a time.  Add in the zest and vanilla and salt.

Slowly add the flour, mix lightly,  Now add the 7-up and heavy cream,  Beat till everything is well combined and fluffy.

Bake for about 1 hour and test with skewer and if it comes out clean, remove to a cooling rack.

Once it cools slighty remove cake from pan and let cool completely.

8th Birthday

My son's 8th birthday was a blast.  We had it in Chuck E Cheese and all he wanted was a Captain America cake.  Oh I was thinking of just ordering the cake when the baker told me she cannot specifically make a shield cake so mommy had to do something about it.

When searching on pinterest and came upon some wonderful ideas.  Well I did it, I made my son's day by doing what he requested.  Its a simple here  cake with buttercream frosting. Simply loved it and it kept moist even after 2 days in the fridge.

We even had our Elf friend visit us for the birthday dressed up as Captain America.

And I also made cupcakes

Chicken and Kale Soup

I made this wonderful soup today. Well, this sounds like your regular soup but with a hint of cumin and ginger.  The flavors really come together well in this dish.  I also added some dirty rice in it.


Chicken breast, cubed
Carrot, cubed
Zuchini, cubed
1/2 tsp ground cumin
1/2 tsp chili powder
Onion, cubed
Garlic, minced
Chicken broth
Salt and pepper


Marinate the chicken cube with chili powder, salt and pepper.

In a pot add olive oil and saute ginger, garlic and onion.  Add the marinated chicken.  Cook till slightly browned.  Add the carrots, kale, zuchini and cumin.  Stir for a bit and add the chicken broth and dirty rice.

Add seasoning according to taste and let cook until rice and vegetable soften.

Pumpkin Bread

For the love of pumpkin and its almost Thanksgiving..what more can I ask for other than Pumpkin bread and Pumpkin Pie.  I decided to make the pumpkin bread today and my oh my this is a keeper recipe.  Its so easy to put together since its a one bowl mix.

The bread is so moist and the aroma of the spices simply filled the air in the house. I think I better get on with the recipe and go cut a slice of the pumpkin bread for me to munch on....


1 can pumpkin puree (15 oz)
4 egg
1 cup Vegetable oil ( or 1/2 cup butter, melted and 1/2 cup oil)
2/3 cup water
1 cup brown sugar
1 cup white sugar
3 1/2 cup flour
1 1/2 tsp baking soda
1 tsp baking powder
1 1/2 tsp salt
1 tsp cinnamon powder
1 tsp nutmeg powder
1/2 tsp cloves, optional
1/4 tsp ginger powder
1 tsp pumpkin spice, optional ( if you have it might as well use it)


Preheat oven to 350 degrees.

Mix flour, spices, salt, baking powder and baking soda in a bowl.

In another big bowl, beat the eggs and sugar.  Add pumpkin puree, oil, water,and beat till just combined.  Add slowly the dry ingredients and mix until combined.

Prepare 3 loaf pan,  Bake for 45 minutes or until skewer comes out clean when inserted.

Tuesday, September 27, 2016

19th birthday cake

Today is my daughters birthday and she turned 19.  Wow how fast time has flew.  I can still remember the day she was born.  I was thinking of what cake I should make for her and finally decided to do a vanilla lemon cheesecake in the middle.  I just loved how the cheesecake with a hint of lemon rind complimented the vanilla cake with whipped cream frosting.


Two 8-ounce packages cream cheese, at room temperature
2/3 cup granulated white sugar
1/4 tsp of salt
2 egg
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon vanilla extract


2 cups All Purpose flour
2 cup granulated white sugar
2 teaspoons baking powder
1 teaspoon
3 large eggs, at room temperature
1 cup buttermilk
1/2 cup unsalted butter, at room temperature
1/2 cup vegetable shortening
2 teaspoons finely grated lemon zest
1/4 cup freshly
 squeezed lemon juice
1/4 cup lemon-lime soda (Sprite or 7-Up)
1 teaspoon vanilla extract


1. Prepare the cheesecake layer: Preheat the oven to 325 degrees F. Place a 13x9 pan on the lower third rack of the oven and fill it halfway with water. Place another rack on a level above the pan. Spray a 9-inch springform pan with nonstick spray. 

2. In a large bowl, use an electric mixer to blend the cream cheese until it is smooth and creamy, 1 to 2 minutes. Mix in the sugar and salt and blend for 2 minutes, scraping down the sides of the bowl to make sure all is mixed in. Add the eggs, one at a time, blending after each addition. Finally, mix in the sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan on the rack above the roasting pan. Bake the cheesecake for 40 to 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the oven and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely (4 to 5 hours or overnight).

3.  Prepare the cake layers: Preheat the oven to 350 degrees F, and spray two 9-inch pans with nonstick spray with flour (Baking Spray). In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the eggs, 
buttermilk, butter, shortening, zest, and juice to the bowl. Use an electric mixer on low speed to combine (1 minute).
 Scrape sides and bottom of the bowl with a rubber spatula. Beat on high speed 2 minutes. Add the soda and vanilla and beat on low speed for 30 seconds until incorporated. Divide the batter between the two prepared pans. Bake 25 to 30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. Let the pans cool on a wire rack for about 20 minutes, then run a knife around the edges of the pans and turn the cake layers onto rack to cool completely.

4.  Prepare the frosting: In a large bowl, use an electric mixer on high speed to beat the cream cheese and butter until creamy. Gradually add the powdered sugar, beating on low speed until blended. Scrape down the bowl with a rubber spatula. Add the lemon zest and 1/4 cup lemon juice; beat on high speed for 1 to 2 minutes or until fluffy. If the frosting appears to be too thick, add an additional tablespoon or two until you get a nice consistency. Cover and refrigerate the frosting until you are ready to assemble the cake (it will firm up a bit up
5.  Assemble the cake: Place one cake layer into the center of a cake plate or platter. Spread a couple of spoonfuls of frosting on top. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the the cheesecake to release it from the pan. Trim the cheesecake, as needed to match the size of your cake layers (see *Tips). Place the cheesecake layer on top of the first cake layer and spread a couple more teaspoons of frosting on top of the cheesecake. Place the second cake layer on top of the cheesecake. Pile the frosting on top of the 2nd cake layer, spread it to the edges and down the sides of the cake. Decorate as you wish!