Sunday, December 22, 2013

Birthday Bee themed Cake

Yellow birthday cake with buttercream frosting.  Bee and flowers made with gumpaste.

Number 5 shaped Cookie

Batman Cake and Cupcake

Made chocolate cupcakes with vanilla frosting with a tint of blue.  Batman logo made with gumpaste.

Cake is my favorite recipe from King Arthurs Flour chocolate birthday cake.  It was moist and fudgy.  The frosting is cream cheese buttercream.  Not a good frosting for decorating but tasted heavenly delicious.

Batman logo made with gumpaste.

Wednesday, November 6, 2013

Mango Chutney Roast Pork

 I have not done many pork recipes.  I always felt it has some kind of smell to it but since the loin was going on sale in my local grocery store and also I had some mango chutney in my pantry, I made this nice tangy pork loin roast which was tender.  We had it with roast sweet potatoes and some leftover frozen stuffing..:)

The gravy color on my pork looks dark because I added some worchestershire on my meat before roasting and after taking it off the pan, I reduced the pan gravy and poured it on top.


2 pork tenderloins, about 2.5 lbs total

2 Tbsp olive oil

1/2 cup pre-made mango-ginger chutney (or any other chutney you like)

3 Tbsp brown sugar

Juice of 1/2 lime

3 cloves garlic

1 1/2 tsp cumin

1/2 tsp black pepper

1/2 tsp chili powder

1 1/2 tsp sea salt

1/2 cup water


  • Preheat the oven to 350ºF.  In a baking dish, combine all ingredients from the olive oil to the sea salt. Add the pork tenderloins and coat all sides with the marinade.  Let sit for about 15 minutes.
  • In an oven-proof sautee pan over high heat, add the pork tenderloins when the pan is very hot.  Reserve the rest of the marinade and place to the side.  Sear the tenderloins until browned on all sides, about 2-3 minutes.  Place the pan into the oven and roast for about 22-25 minutes, until a meat thermometer inserted into the center of the meat registers about 155-160ºF, slightly pink.  Take the pork out of the oven and let it rest a few minutes before cutting the meat.
  • Take the reserved marinade and place into a small saucepan with the 1/2 cup water.  Bring to a boil, stirring the sauce.  Lower the heat and allow to simmer for about 6-7 minutes, until the sauce is slightly reduced.  Ladle over the roasted pork tenderloins and serve.

Slow Cooker Ribs


This is as easy as it can be...all you need is a slow cooker and 7 hr and you have a delicious fall off the bone ribs.

I used one vacumm package of ribs. Rubbed seasoned salt and some barbeque sauce.  Put in into the slow cooker against the sides.  Let it cook for about 7 hr on High. Take it out and lay it on a baking sheet lined with foil.  Brush extra barbeque sauce on it and let it broil till it looks charred or alternatively you could put it in a grill.

Wednesday, October 23, 2013

Hello Kitty Cookie

I always admired hello kitty and how cute she was so I intended to make it eventhough it seems a little daunting to decorate.  Well, the cookie part was easy. Make and bake but when it came to decorating,  must say that it took me sometime to figure out how to align her bow, eyes and nose.  I know the bow is not perfect but I am so pleased on how it turned out after decorating.

My cookie recipe was from Peggy Porschen's book.

Chocolate Fudge Cake

This is an incredibly moist and dense chocolate fudge cake. The crumbs of the cake is tight and make the slicing easy.  This cake is also good when  fillingis used in between.  I used chocolate ganache for the filling and topping.   The frosting is also flavored with jamaican rum.


2 cups sugar
2 cups (8 1/2 ounces)  All-Purpose Flour
2 tablespoons  cornstarch
3/4 cup Double-Dutch Dark Cocoa or Dutch-process cocoa
2 teaspoons baking powder
2 teaspoons espresso powder
1/2 teaspoon baking soda
1 teaspoon salt

4 large eggs
3/4 cup vegetable oil
2 teaspoons vanilla extract
1 1/4 cups water

  • Lightly grease, flour and parchment  two 9 or 8 inch cake pan  and make sure it is at least 2in tall.
  • Preheat oven to 350 degrees.
  • Combine all the dry ingredients and whisk till combined.  In another bowl combine the oil, egg, water and extract. Whisk slightly.
  • Pour the liquids into the dry ingredients and beat till smooth and combined. ( I used a wire whisk and mix thoroughly)
  • Pour onto the cake pans. Bake for at least 40 minutes and check for doneness with a skewer.
  • Take the cake out and let it cool in a pan for 5 minutes and turn out onto a wire rack and cool completely.

Prepare the frosting for the filling and topping.

12 ounces semisweet chocolate
6 ounces cream (light, whipping, or heavy)

Heat until cream is very hot but not boiling.  Pour into the chocolate and stir carefully till all is combined and chocolaty,
Add your flavoring ie. kahlua, rum, coffee flavor or just plain vanilla.

Cut your cake in layer.  Fill with chocolate ganache and finally pour the ganache on top and let it drip.  Move it to a cake platter and let sit inn the refrigerator till it is set.

Wednesday, September 11, 2013

Chicken Balls

These chicken balls are super tasty and quite easy to make.  Mine did not actually turn out round but it still tastes great.  I used chicken breast and a tiny bit of pork but you can totally omit that.


500 gm chicken breast, cut to smaller pieces
100 gm pork, optional

½ cup (125ml) icy cold water
1 Tbsp fish sauce
½ tsp salt
½ Tbsp sugar
½ Tbsp oil
2 Tbsp cornflour
1 tsp baking powder

  • Mince the meat in a food processor until a paste is form. Add 5 Tbsp water (a Tbsp of water at a time) to get a smooth paste.
  • In a separate cup, mix together the remaining water, fish sauce, salt, sugar, oil, cornflour and baking powder.
  • Remove the chicken paste from the food processor and put in a big bowl. Pour the liquid mix to the paste and stir well slowly until the liquid is absorbed into the paste (use either your hand or a fork).
  • Cover bowl with clingwrap and place in the freezer for 30 minutes.
  • Boil a pot of water. Once the water has boiled, remove the pot from the heat.
  • Add pepper to the paste and stir to combine. Scoop the paste onto your wet hand. Push the paste through your thumb and 2nd finger by making a fist. (Best to refer to the video below for a visual). Use a wet spoon to scoop and drop it into the hot water. To prevent the paste from sticking to your hand and spoon, wet the spoon and hand with water.
  • Continue until the chicken balls form a layer in the water. Now turn on the heat but do not let it boil. Just simmer slowly without bubble....if not your chicken balls will not have 'bounce'. While cooking the chicken balls, any leftover paste should be kept in the freezer.
  • Fill a big basin with icy cold water. When the chicken balls starts to float, leave for a few more seconds. (Cut one in half to see if it is cook. The inside should not be pink). Scoop out and let it cool in the cold water.
  • After the chicken balls have cooled, use as required or freeze

Monday, September 9, 2013

Elephant cutout Cookie

Aren't these fellow cute....

White Cupcake

I have made numerous cupcakes and today I tried a new recipe for the white cupcakes.  It turned out as fluffy as a box mix and tasted delicious. I think I can finally say that I have found the best white cupcake recipe. These cupcakes will not last a day with my kids.  I frosted it with chocolate buttercream.


2 large eggs
1 3/4 cups (175 grams) sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, at room temperature
1 cup (200 grams) granulated white sugar, divided
1 teaspoon pure vanilla extract
1/2 cup (120 ml) milk, room temperature
1/8 teaspoon cream of tartar

* if you do not have cake flour substitute with 1 cup of all purpose flour less 2 tablespoon and add 2 tablespoon of corn starch. Sift well.


  • Preheat oven to 350 degrees F and line 12 muffin cups with paper liners.
  • While eggs are still cold separate the eggs, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).
  • In a mixing bowl sift or whisk together the flour, baking powder, and salt. Set aside.
  • In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add 3/4 cup of the sugar and beat until light and fluffy (about 2-3 minutes). Scrape down the sides of the bowl. Add egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract. Then, with the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.  
  • In a clean bowl of your electric mixer, with the whisk attachment, (or with a hand mixer) beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over mix the batter or it will deflate.
  • Evenly fill the 12 muffin cups with the batter and bake for about 18 - 20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool completely. With a knife or offset spatula, spread frosting on each cupcake. These cupcakes are best served the same day, but they can be stored at room temperature for a few days.

Another cross cake

Wednesday, August 28, 2013

Coconut Chutney


Coconut - 3/4 cup (grated)
Green Chillies - 3-4
Fried Gram -1 tbsp (also known as pottukadalai)
Ginger - 1 small bit
Tamarind - small bit
Coriander leaves - 2 tbsp chopped (optional)
Salt to taste

For the seasoning

Mustard -1/2 tsp
Urad dal - 1/4 tsp
Dried Chili
Curry leaves - a little

  • Grind coconut, green chillies, fried gram, ginger, tamarind and coriander leaves together with needed water and salt. Then you can rinse the mixie and add little more water.
  • Heat a tsp of oil, add mustard seeds, when it splutters, add urad dal and dried chili.
  • When dal turns golden brown, add onions and curry leaves and pour it over the chutney.
  • Serve it with idly or dosa.

Banana Blueberry Muffin

I had some leftover ripe bananas and some blueberries.  Made this for breakfast and it was simply scrumptious. Very moist and fluffy.


1 1/2 cup of flour
3/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
3 ripe banana, mashed
1/3 cup oil
1/4 cup of blueberries, optional

Source: All recipes

Makes 12 muffins


  • Preheat oven to 375 degrees and line the muffin pans with paper liner.
  • Sift dry ingredients and set aside.  Mash bananas.  Lightly beat the egg and mix with oil.
  • Pour the liquids into the dry ingredients. Add bananas.  Mix till just combined. Do not overmix. Add the blueberries. 
  • Bake for about 20 minutes.

Tuesday, August 27, 2013

Masala Dosa with Potato Filling

Masala Dosa is usually made by stuffing it with fillings made with boiled mashed potato cooked in spices. The filling can be prepared ahead of time.  The dosa can also be accompanied by coconut chutney or dhal sambar.

Dosa Ingredients

Idly Rice    1 cup
Cooked Rice  2 tbsp
Whole urad dal (without skin) -1/2 cup
Fenugreek seeds -1/2 tsp
Salt needed


  • Soak Idly rice, urad dal, cooked rice and fenugreek seeds,  in enough water for 4-5 hours.
  • Wash and grind everything together to a smooth texture adding water, a little at a time. Dont let the batter be too watery.
  • Pour into a bowl, cover and set in a warm place. I placed it in my oven.  Let it ferment.  I blended the flour at night and left it to ferment overnight. Before making dosa, add little water and mix well to get the dosa batter consistency. It should be almost like a pancake batter.
  • Now the dosa batter is ready.
This is after fermentation

On the tawa after cooking it for about 5 minutes or less

 Potato Masala for Filling

Potatoes - 500 grams
Onion -2 medium size
Ginger - 1 inch piece
Green chilli - 2-3 (finely chopped or slit)
Turmeric powder - 1/4 tsp
Curry leaves - few tender ones
Salt needed
Oil -2 tbsp
Mustard seed - 1 tsp
Urad dal -3/4 tsp
Hing/Asafoetida - a pinch

Oil for making dosa (Gingerly oil preferred, optional)


  • Wash and cut potatoes into half and pressure cook  for 3 whistles. After it cools, peel the skin and mash it well.( not to a fine paste) Keep it aside.
  • Cut onions lengthwise, slit green chilli and finely chop ginger.
  • Heat oil, add mustard seeds, when it splutters, add hing, urad dal and channa dal.
  • When dal turns golden brown, add thinly sliced onions, green chilli, ginger and curry leaves. Saute for a few minutes until onion turns pink. (do not brown the onions)
  • Add turmeric powder, mashed potatoes and salt needed.
  • Cook for few minutes (around 5-6 mins) until everything gets blended well. Switch off the flame. Filling for the masala dosa is ready. 
  • Heat a non stick or iron tawa, add a drop of oil and rub half an onion on it. Once the tawa is heated, bring the flame to medium and pour a ladle of batter in the center.
  • Using the back of the ladle, spread the batter in a circular motion as seen in the picture below. Drizzle a tsp of ghee or oil around the dosa and close it with a lid. (masala dosa should not be thick)
  • Once the edges starts browning and the dosa is cooked, reduce the heat, add 2-3 tbsp of potato masala, a little butter (optional ) and fold the dosa. Remove from tawa and serve hot. Note - Since you are closing it with a lid, there is not need to cook the other side.
  • The dosa is ready to be served and best eaten when its hot from the tawa.
  • Serve with coconut chutney or sambar.

Sunday, August 25, 2013

Lemon Cream Cheese Pound Cake

When I think of pound cake, I always think of Sara Lee Pound cake or my mothers traditional butter cake but this one has lifted my expectations of what a normal butter cake is.  The cake is dense but there is just enough moisture to give the cake a light crumb.  The cream cheese flavor is not so visible but the cream cheese gives the outer part of the cake a nice brown coating and the inside yellow.

This is a must try cake.  Make sure that all ingredients are at room temperature for the best result.


1 1/2 (12oz)  cup of butter, softened
8oz cream cheese, softened
3 cups sugar ( I reduced my sugar to 2 1/2)
6 eggs
1 tsp vanilla
1/2 tsp lemon zest
3 cups flour
1/2 tsp baking powder
1/2 salt


  • Preheat oven to 350 degrees.  Grease and flour a bundt cake pan ( I halved the recipe and use a 9 by 13 in loaf pan)
  • Cream softened butter and cream cheese till well mixed.  Slowly add the sugar and beat for about 5 to 10 minutes, scraping the bowl in between.
  • Once the mixture is very light and airy, slowly add the eggs one at a time, Beat well.  Add the zest and vanilla.
  • Add the flour, baking powder and salt (sifted together) in 3 additions.  Mix either with a spatula or mixer set to low.
  • Bake for about 50 minutes or test with a toothpick.
  • Let cool completely before devouring.

This pound cake can easily be frozen.


Sunday, August 18, 2013

Eggless Orange Cake

This is my first try ever to make an eggless cake.  I always thought it was going to taste nasty or not moist or fluffy but I guess i was wrong all this while.  This is a basic eggless cake and can be done in many flavor. I used orange flavored oil and some orange color and my daughter who is my food tester even said that it was wonderful.

The only thing is that I notice is that this cake will be tastier with fresh whipped cream and would not do so good with buttercream because the cake itself is tad bit sweet.  I did not even have to use parchment paper but I did use crisco and flour on the cake pan.


1 1/2 cup flour
1 cup yogurt
3/4 cup sugar ( I reduced a little)
1/2 tsp baking soda
1 1/4 tsp baking powder
1/2 tsp salt
1/2 cup oil ( I used softened butter)
1/2 tsp vanilla
1/4 tsp orange emulco/oil


  • Preheat oven to 350 degrees.  Grease and flour a 6in cake pan. I used a 3 inch in height cake pan.
  • Cream butter and sugar well. Add yogurt and beat till well mixed.
  • Add baking powder and soda. Set aside for 3 min and yes it will fizz.
  • Add vanilla and emulco. Slowly stir in sifted flour. Batter will be quite thick. Pour into the cake pan and level it.
  • Bake for about 25 min or until tested with a skewer and comes out clean.  Take out and let cool in pan for about 15 minutes.  Turn it out onto a wire rack and cool completely.

Thursday, August 15, 2013

What I have been whipping up for summer !

I thought since one of my hobbies was to sew and knit and of course baking....I would also post what
I have been doing this summer.  Made couple of pencil cases, lunch bags, totes, knitted shawls. Wow....and I still have a long list to go.

Have a look at what I made..

Summer Flies Shawlette

T-Shirt Quilt


Boxy Pencil Case

Drawstring Bag