Spiced Cranberry Orange Muffins

This Christmas has been such a busy one so far! One of the busiest ever, I think. But then again, I probably say that every year! It is nice to be busy and have a lot of things to do. I just wish I had a few more hours in the day so I could get some sleep!

Well, enough of the 'if only's and on to these muffins. Cranberries, spice snd citrus zest. These muffins are just so Christmassy! I think they'd be a perfect addition to the Christmas breakfast or brunch table. My little girl insisted they we use colored sanding sugar but feel free to use plain old regular granulated sugar. 

I used frozen cranberries to make these, and the tartness of the cranberries, the sweetness of the batter and the flavor and aroma of the citrus and spice are just awesome together!

Fresh Cranberry Orange Muffins 

Adapted from this recipe on food.com

Ingredients 

2 cups all-purpose flour

2/3 cup sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt  

1/4 tsp ground cinnamon

A dash of freshly grated nutmeg 

1/4 tsp dried ginger powder 

1 cup fresh or frozen cranberries

1 large egg 

Zest of one orange 

3/4 cup freshly squeezed orange juice 

1/4 cup venerable oil

Method

1. Preheat the oven to 180C/350F. Prepare a 12 cup muffin tin by lining each cup with a paper liner. 

2. In a large bowl, combine all the flour, sugar, baking powder, baking soda, salt and spices. Stir well to combine. 

3. Add the frozen/fresh cranberries into the flour mixture and toss well to coat the berries. If any of the berries are extra-big, you could halve them before adding them in. 

4. In a smaller bowl, combine the egg, orange zest, orange juice and the oil. Whisk together. 

5. Add the wet ingredients into the dry ingredients and stir until combined. Don't over-mix, or you'll be left with tough muffins. 

6. Spoon the muffin batter into the 12 cup muffin tray, dividing the batter evenly.

7. Sprinkle the tops of the muffin with some sugar. 

8. Bake for about 18-20 minutes until the tops of the muffins spring back when touched and they just start to brown. 

While at first I thought these muffins are a little too sweet, it just balanced well since the unsweetened fresh/frozen cranberries are so tart. The texture is lovely, and the crunch of the sugar top is very nice!

Oh and I must mention that they smell lovely while baking! Definitely a recipe that I would recommend.

Here's wishing all of you a very Merry Christmas! I hope you have a wonderful day with lots of love, laughter, music, good and presents! But most of all - I hope you get a chance to reflect on what Christmas really means.

Isaiah 9:6 - For to us a child is born, to us a son is given; and the government shall be upon his shoulder, and his name shall be called Wonderful Counselor, Mighty God, Everlasting Father, Prince of Peace. 

Secret Recipe Club: Tomato Jam

When I received my assignment for Secret Recipe Club for this month, I must admit was a little confused. I mean - how do you choose ONE recipe from a blog that's chockfull of awesome recipes? And even while I was lolling about in confusion, she went ahead and posted this tempting chowder recipe. Thanks for adding to the confusion, Julie!

This month, the blog I was assigned to cook from was the wonderful A Little Bit of Everything. Julie has been blogging since 2009 and has almost 750 posts on her blog. Yes, you read that right. Seven hundred and fifty! Is it any surprise that I found it hard to choose something?

This recipe was one that I passed over the first time because I thought it was too simple. But even after I bookmarked a few other yummy ones - including a cranberry-jalapeno jam which sounded divine, my mind kept going back to this one. And I am so glad I decided to go with my gut!

It was my first time ever making a tomato jam, and wow - it really is something! I stayed true to Julie's recipe with only a few minor adjustments - a little less sugar than she used, and some extra acid because the tomatoes I used just weren't tart enough. Apart from that, I stuck to Julie's recipe and instructions and it was just delicious!

And with Christmas just around the corner, I'm sure your friends would love receiving this beautiful red jam in pretty little jars with cute ribbons around them!

I must also mention that I only made half the recipe, using 2.5 pounds of ripe tomatoes. 

Tomato Jam

Slightly adapted from this recipe

Ingredients

2.5 pounds/1.1kg of ripe tomatoes

1 1/3 cup white sugar

4 tbsp lime juice

2 tbsp balsamic vinegar

1 teaspoon fresh grated ginger

1/2 tsp ground cinnamon

1/4 tsp ground cloves

1 1/2 tsp salt

1 1/2 tsp red dried chilli flakes

Method

1. Wash, core and chop the tomatoes fine. I used a food processor. (If you're the kind of person who is bothered by tomato skins, you can blanch and peel the tomatoes. The skin doesn't bother me. So I skipped that.)

2. In a heavy bottom saucepan, combine all the ingredients. Stir together and set the saucepan on a stove on medium heat.

3. Bring the mixture to a boil and stir until the sugar has completely dissolved.

4. Lower the temperature and allow the jam to cook on low heat for about an hour or more. You will need to stir it and scrape down the sides at regular intervals. The frequency of stirring must increase as the jam gets thicker. You don't want it to catch and burn. 

5. When the jam is thick, mine reduced to less than one-third of the original volume, the mixture is sticky and glossy. 

6. If you're using to bottling and canning, follow your usual procedure to store this yummy jam. Or you could just allow the jam to cool, transfer to an airtight jar.

I store most of my jams and preserves in the refrigerator, and this one went into the fridge too.

I loved the flavor of this jam. It is sweet, tart, spicy and has a lovely sticky texture that keeps you licking your fingers. There are so many things I can think of to do with this jam - my brother suggested something with goat cheese. A tart maybe? I was thinking it would be awesome with feta or haloumi too. 

We made a simple grilled cheese with cheese, tomato jam, and tabasco sauce for added heat. It had lovely flavor and we enjoyed it! 

Thank you Julie for a lovely recipe and for your awesome blog posts. I've bookmarked quite a few including this delicious sounding Lemon Butter Baked Shrimp. I look forward to getting to know you better as we cook together in SRC! Until next time! :)

To see more yummy recipes from Group B of the Secret Recipe Club, visit the link below!

An InLinkz Link-up

Chiffon Cupcakes w/ Mango Curd filling & Mango Buttercream

Mango season is here in full swing. I love going to the fruit store and then being led by my nose to the mango section where there are just so many varieties to choose from. Just yesterday, I came home with mangoes of four varieties. Each one has a unique flavor and mouth feel, but they're all packed with an unbeatable mango flavor!

My kind neighbor also gave me a bagful of sweet mangoes from her tree. Unfortunately, they were all ripe at the same time and they were just too many to eat. I first made the mango curd recipe to use up the mango pulp I extracted from these mangoes. Then, I thought I would attempt to showcase the amazing mango flavor in cupcake form. 

I didn't do the best job with the piping because I was in a big hurry to get it done so I could photograph and serve them. 

Vanilla Chiffon Cupcakes with Mango Curd filling and Mango Swiss Meringue Buttercream

Mango curd

Ingredients

250g Mango purée 

3 tbsp (45g) unsalted butter

1/4 cup sugar

2 tbsp corn starch 

2 egg yolks 

Juice of 1 1/2 - 2 limes, to taste 

A pinch of salt 

Method 

1. Combine the mango purée, butter, lime juice and sugar in a saucepan. On low heat, heat gently until the sugar has dissolved completely. Taste, and add a wee bit more lime juice or sugar to taste. 

2. In a medium bowl, mix the egg yolks and  corn starch together until smooth and lump-free. 

3. Add about 1/2 cup of the hot mango purée in small quantities to the egg yolk mixture while stirring the egg mixture constantly. 

4. Add this mixture back into the saucepan and continue cooking, stirring continuously until the mixture is smooth, thick and coats the back of a spoon. 

5. Set aside to cool. 

Refrigerate if not using immediately. 

Mango Swiss Meringue buttercream 

Ingredients 

1/4 cup egg whites 

1/2 cup granulated sugar 

A pinch of cream of tartar 

1/2 cup unsalted butter, chopped

A pinch of salt 

3-4 tbsp of mango curd 

Method 

1. Create a Bain Marie by placing a saucepan with some water on a stovetop and setting a heatproof bowl into the mouth of the saucepan. The base of the bowl must be big enough to fit into the saucepan but not so small that there is contact between the bottom of the bowl and the water. There must be a gap between the water and the base of the bowl on top. 

2. Into the bowl, add the egg whites, cream of tartar and the granulated sugar. Turn the stove on and allow the water below to heat the bowl while you whisk the mixture continuously. Maintain a low temperature. You don't want to cook the egg whites. If you have a sugar thermometer, you want to get the mixture up to about 145-160F. If you don't have a thermometer, the mixture should feel very warm to the touch, and the sugar should have completely dissolved. 

3. Take the bowl off the heat and using a stand mixer or a handheld electric mixer, beat the egg white mixture until the mixture forms soft peaks. Add in the pinh of salt and beat for another minute. 

4. Check that the butter is soft but not oily or gloopy. You would rather have it ever so slightly chilled than too soft. With the mixer running, start adding the chopped butter. Keep beating until the mixture resembles a fluffy, stiff butter cream. It may not resemble it for a while, but keep beating until you get to that point. Believe me - you will get there. 

5. Add the mango curd, one tablespoon at a time, beating well after each addition. Stop adding when you're satisfied with the mango flavor. 

This frosting holds it's shape really well and is great for piping. If storing in the fridge, keep outside for about 15 minutes before you're ready to use it, and whisk the frosting briefly, using the mixer, until you get the original fluffy texture. 

This recipe makes just enough for 12 cupcakes. 

Vanilla Chiffon Cupcakes 

Makes 12 regular cupcakes

Ingredients

1 cup cake flour 

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 cup whole milk, at room temperature

1/4 cup vegetable oil

1/2 tsp vanilla 

2 large egg yolks 

4 large egg whites 

1/2 cup castor sugar

1/4 tsp cream of tartar 

Method 

1. Sift the flour, baking powder, baking soda and salt into a large bowl. 

2. In a medium bowl, combine the milk, oil, vanilla and egg yolks. Whisk for a few minutes until well combined. 

3. Add the milk mixture into the flour mixture and stir for 1-2 minutes until combined. 

4. In a clear, dry, grease-free bowl, whisk the egg whites along with the cream of tartar until it forms soft peaks. 

5. While continuing to beat, start adding the castor sugar to the egg whites. Keep adding slowly until all the sugar is incorporated and egg whites hold firm peaks. 

6. Fold the egg whites gently into the flour mixture in 2-3 parts. 

7. Spoon into a lined cupcake tray, filling each cupcake liner 3/4 full. 

8. Bake in an oven preheated to 180C/350F for about 18-20 minutes. The tops will turn golden brown. 

9. Remove from the oven and allow to cool completely before filling/frosting.

To assemble the cupcakes:

1. Using a cupcake corer or a small teaspoon, make a 3/4 inch wide hole in the center of each cupcake going in about 1/2 the way down the cupcake. 

2. Fill this hole completely with the cool mango curd. 

3. Using a piping bag fitting with a nozzle of your choice, frost using the mango Swiss meringue butter cream.

4. Refrigerate if keeping it for more than one day. Remove from the refrigerator and allow to come back to room temperature before serving. 

Warning: All the elements of this recipe use a fair amount of eggs. So the final cupcake has a faint eggy smell. It isn't too strong and it didn't really bother us, but if you're not happy with that, it can be masked with more vanilla in the cupcakes and maybe a splash in the frosting too. 

These cupcakes were soft, moist, not too sweet, but flavorful. The mango curd filling was slightly tart and ever so mangoey. The frosting was luscious and melt-in-the-mouth with a lovely hint of mango. Together, they tasted of a warm Indian summer. Bliss!

I am sorry I am unable to credit the cupcake recipe. The frosting and filling recipes were made up by me, but I forgot to bookmark the cupcake recipe and now I can't link to them!

Easter Cupcakes & Homemade Fondant!

Okay, first things first... if you are here expecting a quark based recipe based on my last recipe post, I am sorry to disappoint you! I was going to make something really yummy. I swear!!! But then my friend came over, and told me all about how they eat quark in Germany (she's half German), and that was that! The next morning, we ate quark on toast, loved every bite of it, and now it's gone! Poof! Just like that!

So, I owe you one 'quarky' recipe. 

But until then, please have a cupcake?

It has been a while since I worked with fondant. And this week, when I was asked if I would make these for church, I jumped at the chance! It's so fun and it's been ages!

I don't know about you, but fondant isn't up there with my favorite frostings, in terms of flavor. I have tasted a lot of fondant and most of them are tasteless and dry. Homemade fondant to the rescue!

I followed the rolled fondant recipe from Zoe Bakes, and I was thrilled with the results. All the fondant recipes I have used before pale in comparison to this one. It rolls out beautiful and is really easy to work with! If you are afraid of working with fondant, this is the recipe to try. And you know what the BEST part is? It tastes nice! I increased the quantity of vanilla in the recipe just a little bit, and it tasted really nice. Of course, it is still really sweet, and so I can't eat too much of it, but at least it doesn't taste like cardboard!

Homemade Fondant
Adapted from Zoe Bakes
Ingredients
900gms Icing Sugar
1 tablespoon gelatin (unflavored)
3 tablespoon cold water
1/2 cup minus 1 tablespoon Liquid Glucose
1 1/2 tablespoons glycerin
1 tbsp + 1 tsp vanilla extract
(If you want pure white fondant, pure vanilla extract is too 'brown'. You will need to use clear vanilla which is usually an essence and not an extract.)

Method
1. Sift half the icing sugar into a large bowl and set aside.
2. In a medium heatproof bowl, pour the cold water and sprinkle the gelatin over the surface of it. Allow the gelatin to bloom by leaving it in the water for about 3-4 minutes.
3. Place the bowl over a double boiler and heat until the gelatin has completely dissolved. Don't allow the mixture to boil. Alternately, you can zap it in the microwave for short 10 second intervals, stirring in between, until the gelatin has completely dissolved. I haven't tried it in the microwave myself, and so I cannot vouch for this method.
4. As soon as the gelatin mixture comes off the stove, stir in the liquid glucose, glycerin and vanilla extract. Stir well to combine.
5. Make a well in the center of the icing sugar, and pour in the gelatin-glucose mixture.
6. On low speed, mix them together until completely combined and sticky.
7. Transfer onto a clean counter which has been sprinkled with some powdered sugar.
8. Add the remaining powdered sugar a little at a time, and begin to incorporate with your hands. Keep kneading until all the sugar as been added and you have a smooth ball of fondant.
9. Wrap the fondant in two layers of clingfilm and set aside to rest for 12-18 hours. Do not refrigerate.
10. When you are ready to use the fondant, if you find it is too dry, you can microwave it for 15-20 seconds and you will find it has softened slightly and is more pliable.
11. Divide into portions and color as desired. Gel food coloring is recommended because liquid coloring can make your fondant too wet.

There you go! Homemade fondant :)

In case you were wondering, the cupcakes are just regular vanilla cupcakes, and the 'grass' is a Swiss Meringue Buttercream Frosting tinted green!

I had fun playing with the fondant, and so did my little girl! We made eggs

eggs in nests

and chicks

and a rabbit, too!

I am sorry to report that this rabbit died an untimely death due to overweight.

This is a picture of him, minutes before his sudden demise. Poor guy. He didn't know what was coming! :(

He toppled off the cupcake platter, fell a good 5 1/2 feet into the dirt and had to be buried in the trash. The rabbit in the next picture is his square-jawed brother who stepped in to take his place.

In case you didn't notice, or if you were wondering why some of the pictures look different, some of the pictures in this post were taken by Zippora (my half German, quark eating friend), who also took the pictures of my Triple Dark Chocolate Cookies post. Her pictures and mine were taken in different lighting settings, and with different brands of camera (Nikon vs. Canon.... hmmmm) and lenses (hers is a 50mm lens, and mine is not). What a difference, right? :) You can check out her photography blog here.

I've been seeing so many cute and adorable fondant Easter toppers out there! Bunnies, chicks, flowers, eggs, and SO much more. But I just wanted to share this last cupcake to remind us what Easter is all about! Let's not forget about the death and resurrection of our Lord, which is the reason we celebrate!

If you are looking for some ideas for Easter cookies, you can check out my Easter post from last year. Not very professional looking cookies, but hey - I tried! :)

Happy Easter!


Praise be to the God and Father of our Lord Jesus Christ! In His great mercy He has given us new birth into a living hope through the resurrection of Jesus Christ from the dead, 1 Peter 1:3

Guest Post: Mango, Orange and Ginger Tarte Tatin from Jill Colonna

Today is my birthday! I have never been big on celebrating my birthdays. I love planning surprises for others, but hate being surprised myself. So year after year, I am extra cautious and even a little sneaky, and try to detect surprise plans so I can ruin them. Yes, I know! I am horrible. But this year, my very clever friends, along with my sneaky husband managed to surprise me by throwing me a party two days before my birthday! Devious, I say! I didn't have a clue what was happening and walked right into it! I ended up having a nice time with everyone, and even had a lovely homemade birthday cake baked my friend who knows exactly what I like. A yummy butter cake with fresh strawberry glaze and more fresh strawberries on top. She was so embarrassed that the cake had a small 'accident' and cracked down the middle, but I didn't care! It was so yummy! She is such a good cook and baker, that I think she should consider blogging too - just to share her gorgeous recipes with the world!

Homemade cake is the best kind, isn't it? :)

Congrats to my husband, and all my friends for managing to pull this one off! :) Oh - and thanks, too! Then, last night at midnight, I was woken up to find another bunch of friends from church hiding in the dark waiting to surprise me with a cake. I was very touched that they took the time and effort to come at that part of the night in the cold. Very sweet! I am truly blessed to have so many wonderful people in my life. I pray to God that I never forget that. And that I never stop being thankful.

This year, I resolved that I would celebrate my birthday on my blog with all my new friends. God has been exceedingly good to me, and I thank God for adding another year to my life.

As I mentioned in my earlier post, this month is also my blog's birthday, and I cannot believe that a year has flown by already. The best part of starting this blog has been the wonderful friends I've made since I've started, and one of the best friends I have made in the blogosphere is the wonderful Jill Colonna. She is one of the nicest, funniest, most genuine people I have had the honor of meeting. She has been so supportive through some tough and challenging times I faced this year. I am so grateful for Jill! She's awesome. And I don't have to tell any of you what a fabulous writer, musician, cook, baker, blogger, wife, mom and all-round champ she is! Undoubtedly the Queen of Macarons, her blog on the Mad about Macarons website also features many more amazing, mouth watering recipes from Jill's kitchen. I still can't believe I'm friends with a celebrity and best-selling author! :)

It is totally an honor for me to have Jill guest-posting on my blog for my birthday! I am so honored! She has made something totally amazing, and I think I will stop rambling and let Jill take over. Ladies and gentlemen, Jill Colonna! :)

Mango, Orange and Ginger Tarte Tatin: Guest Post by Jill Colonna of Mad about Macarons

Tatin! Joyeux Anniversaire from Paris, Marsha! 


I just couldn't make this tarte big enough for my lovely friend, Marsha. You see, it's her birthday. It's also her first blogoversary approaching this month, and shehas given me the total honour of being a guest on The Harried Cook, to join her birthday celebrations.


Marsha is the sweetest blogger I've virtually met. She's adorable (I'm saying that with a French accent, so imagine it as adorrrraaaaable, with a rolled 'R'- it sounds so much better) and fun. Can you imagine her lucky husband and daughter, sampling her latest creations such as honey and sesame bread, and lemon-lime meringue pie (another great egg yolk recipe!) Speaking of which, do you remember her Mad About Macarons guest post to use up these egg yolks with that incredible Strawberries and Cream Mousse Pie, using a Pâte à Bombe method? Marsha  says she's harried, but I admire how she juggles her job and home life, plus manages to fit in moving house like a warm Indian breeze.

What is this for a birthday cake, you ask? Well, in our house we don't really eat cake.We eat macarons... and right now we're eating so many tarte tatins. It's the season, as the humble apple is the basis of the classic French Tarte Tatin. It's our winter version of eating the recommended daily portions of fruit. I guess it's healthy, even if there is a touch of butter and sugar - just to carmelise it, you understand.


When I was newly married, my French Mother-in-Law would produce the most sumptuous Tarte Tatin for dessert. I was in awe. It sounded grand and looked complicated. How could I possibly return home and make this for Antoine without goofing up? She had given me the recipe and told me it was dead easy. Hey, am I supposed to believe everything she tells me? So, I went home and made anything but Tarte Tatin since I had no courage. Then one day I saw it in a French magazine and saw how quick it was to make. A no-brainer. That's me. That's my Tarte Tatin. It's the same syndrome as macaron-making, don't you think? Picture Julie Andrews singing, "I have confidence in me"!


The Tatin sisters, who ran a restaurant at the start of last century in the Sologne region, gave the dessert its name. The story goes that as the apples were cooking they realised they'd forgotten the pastry, so they simply stuffed the pastry on top then flipped the tart upside down and Mon Dieu, look what turned up?

For Marsha's Tarte Tatin, I picked mangoes, as they're now appearing on our market stalls, although Marsha quite rightly told me the best ones are from India (these ones are from Peru.) And as the oranges are at their best just now, I couldn't resist adding a touch plus a glow of fresh ginger to spice up our present sub-zero temperatures around Paris.


Mango, Orange & Ginger Tarte Tatin Recipe
Preparation Time: 10 minutes
Cooking Time: approx.45 minutes
Ingredients
2 mangoes, firm but sweet
1 tsp orange juice
125g light brown sugar
70g unsalted butter
1 tbsp zest from an untreated orange
1 tsp fresh ginger, grated
1 ready-prepared round of puff pastry
Utensil 
A good non-stick cake pan that can transfer to the oven (I just used a non-stick frying pan with removable handle)
Method
1. Preheat the oven to 180°C.
2. Heat the sugar and butter in a cake pan, adding the teaspoon of orange juice. Peel and cut the mangoes into slices and pack them closely together in the pan. Add the orange zest and the ginger. Cook over a medium heat for about 20 minutes - or until you see a deep golden caramel forming underneath the fruit.

3. Place the round of puff pastry on top of the fruit and tuck it in around the edges of the pan. Prick the pastry and bake in the oven for 25 minutes.
4. Remove from the oven and leave to cool slightly for about 10 minutes. Place a large plate (preferably one that dips slightly in the middle to catch the juices) upside down on the tart and flip it over. Tatin!

Happy Sweet Birthday, Marsha, and congratulations on your first blog anniversary!

There! Didn't I tell you Jill is funny? She is such a sweetheart and that tarte tatin is so amazing looking. I only wish she could send me slice! I can't wait for mango season to get here so I can try this recipe myself!

I love Jill and I highly recommend becoming a regular visitor on her blog, and buying her awesome book if you haven't already done that! Merci, Jill, for being such an awesome friend, and fantastic guest poster!

Tomorrow, we start Red Velvet Fest for Valentine's Day. I've had some hits and some misses with my Red Velvet creations, and I can't wait to share them all with you!

Christmas Pinwheel Cookies

Before the Christmas season has passed me by, I want to get a post out.

This has been one of the busiest Christmas-es I have ever had. So many things happening that I sometimes thought I wouldn't be able to get everything done. But here's a gist of what's been happening with me.

1. We lost a friend this year - Thom Petty. You might have seen the tribute post for him. He is having a great time in heaven with Jesus, I'm sure!
2. The band I sing with - the WOW band, has been busy this season, and we've had a lot of fun singing all around the city.
3. I conducted my first baking workshop for a MOPS (Moms of preschoolers) group, and it was sooooo much fun! We made carrot cake/cupcakes with a coconut frosting and it turned out great!
4. I did another restaurant review earlier this month, and I can't wait to share it with you. Look out for that post in a couple of days!
5. We had a really lovely barbecue dinner at church and I marinated chicken & beef for 200 people! It was a lot of work, but SO rewarding & yummy!
6. We had some other fun Christmas dinners/parties (and a few birthday parties thrown in too) and I have been eating way too much good food! Not that I am complaining :)

The only disadvantage of this busy-ness has been that I have hardly had any time to bake, and even less time to blog. Here are a few things I made this season.

Blueberry-Apple Muffins

Scottish Tablet Candy (SOOOO yummy!)

No bake Oatmeal squares

Carrot Cupcakes with Coconut Frosting

Christmas-sy Pinwheel Cookies

Since these are not all particularly Christmassy desserts, I will post the recipes (and better pictures!) for these treats over the next few weeks.

To start off, here's something for the season from our home.

Christmas Pinwheel Cookies
Ingredients
3/4 cup butter, softened
1 cup white sugar
2 medium eggs
1 tsp vanilla
2 1/2 - 3 cups all purpose flour
1/2 tsp salt
1 tsp baking powder
Green food coloring
Red food coloring

Method
1. Sift the 2 1/2 cups of the flour, salt and baking powder and set aside.
2. Cream the butter and sugar until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. Add the vanilla and mix until well incorporated.
5. Add the dry ingredients and mix to form a soft dough. If the dough is too sticky, add more flour. If you use medium eggs, you shouldn't need more than 2 1/2 cups.
6. Divide the dough into two equal sized portions. Divide one of the portions into halves again.
7. Wrap the larger ball of dough in clingfilm and refrigerate for at least an hour.
8. Add red food coloring to one of the smaller balls of dough, and green food coloring to the other. Knead to incorporate.
9. Wrap the balls of dough separately and refrigerate.
10. Divide the uncolored dough into two portions.
11. Refrigerate one ball. Roll the other portion into a rectangle about 1cm thick.
12. Roll out one of the colored doughs into a rectangle about 1cm thick.
13. Lay the colored dough on a piece of clingfilm, and place the white dough rectangle on top of it.
14. Using the clingfilm, roll the two doughs along the length to create a log.
15. If you desire, press some sprinkles/jimmies onto the outside of the log. Wrap well in clingfilm and refrigerate.
16. Repeat the process with the other colored dough and the remaining white dough.
17. When you are ready to bake, slice the cookies about 1/2inch thick using a sharp knife.
18. Arrange on a baking tray making sure there's at least 2 inches between each cookie.
19. Bake at 350 for 8-9 minutes, or until the sides are just starting to turn golden.
20. Let them rest on the baking tray for 2-3 minutes before transferring them to a cooling rack.

These cookies look really nice, and I think next time I will add lime zest or some spice to make the flavor a little more interesting!

From our home to yours, I pray you have a wonderful, happy & blessed Christmas filled with love, joy & laughter. God bless you! :)

Tropical Smoothie

Honestly, I haven't had the time to do any baking in a few days. I have been cooking some interesting stuff for dinner, but haven't taken any pictures.Most days, I just don't have the drive (or the energy) to go get the camera! And the rest of the time, I just forget! I really ought to hang my camera around my neck while cooking, so I don't forget to click a few pictures. My hungry family is grateful I don't make them wait around, though. :)

Anyhoo, my little girl is crazy about fruit. Lately, she's been devouring mangoes and strawberries like there's no tomorrow. For some strange reason though, she calls strawberries 'ice cream' (or 'ifeem' in 20 month-old talk). At least 10 times a day she asks for 'ifeem'. This smoothie drove her wild, and she kept nodding and saying 'more, more, more'. It was simple, easy to make and absolutely refreshing and delicious!

For a change from the regular smoothies, I made these with some coconut milk. Hence, the name 'Tropical Smoothie'. I was going to call it Mango-Strawberry smoothie, but then I didn't want Mr. Coconut to feel left out. The coconut had a very important role to play in this smoothie. He made it extra-yummy and creamy! SO GOOD! I also added a pinch of cinnamon, which added a lovely dimension to it.

I usually add sugar and lemon juice into smoothies, but this time I didn't need to add any. The mango was perfectly ripe and sweet, and the strawberries were just a little tart. I absolutely love the golden, peachy color of this smoothie. 

Tropical Smoothie
Ingredients
1 large ripe mango, peeled & cubed
3/4 cup strawberries, hulled and chopped
1/2 cup skimmed milk
1 cup coconut milk (not coconut cream)
Cinnamon, a large pinch
2-3 ice cubes
Sugar & lemon juice (to taste)

Method
1. Combine the mango cubes, chopped strawberries, milk, coconut milk, ice cubes and cinnamon in a large blender jar and blend until smooth.
2. Taste, and add sugar and lemon juice, if required.
3. Transfer to chilled glasses, and top with more chopped mango and strawberries, if desired.
4. Click some nice pictures of it BEFORE you serve it to your parched family.

(Oh wait. That's not a step in the recipe. Just a reminder for me for the next thing I make.)
This is a great summer drink, and packed with stuff that's good for you, too! Here's to your good health. And mine. :)

Technorati Tags: Fruit, Tropical, Smoothie, Coconut, Easy

Mango Fool

A Mango Fool - that's me! I am fool for mangoes!

I always say that the only things that make the Chennai summer bearable, are the mangoes and watermelons. I have been making batch after batch of watermelon juices & drinks, but never thought of taking pictures. Silly me. As for mangoes, we've been mostly just devouring the fruit. Though our mangoes don't have bright orange flesh, like I've often seen in pictures, they are syrupy sweet and juicy and absolutely to die for!

The heat here is unbelievable. It is really, really hot and it seems almost impossible to survive without air conditioning - and yet most people in this city do! I am so grateful to God today for a roof over my head and for being able to afford air conditioning. We are so blessed & I am reminded of that today!

One dessert I love to make during mango season, is Mango Fool. Out of curiosity, I looked up 'fool' on Wikipedia. Not 'fool' the person(s), but 'fool' the dessert. According to Wikipedia, some experts think that the name is derived from the French verb 'fouler', which means 'to crush' or 'to press'. Makes sense. But in my humble opinion, I think this dessert is called a fool, because even a fool could make it. It is such a breeze to make and absolutely delicious and refreshing to eat! The mangoes were amazing in flavor and sweetness, and I did not need to add anything to improve the flavor.

You can make a fool out of several kinds of fruit, but harder fruits would need to be cooked before they are pureed.

Mango Fool

Ingredients (for 4 servings)

2 cups of fresh mango pulp
3/4 cup whipping cream
Powdered sugar and lemon juice (if required, to taste)

Method
1. Whip the cream till the soft peak stage. If your mangoes aren't sweet enough, add powdered sugar to the cream, as required. Chill the whipped cream for an hour or two.
2. Puree the mango in a blender until smooth. If the mango you use is has stringy fibers, you may need to pass it through a sieve. Our mangoes were perfect and just needed 10 seconds in the blender. If the fruit is slightly flat tasting, as some mangoes are, add a few drops of lemon juice to brighten up the flavor. Chill along with the whipped cream.

To serve, you could either layer the mango puree and whipped cream, or just fold the two together and serve chilled. I folded them together along with diced mango flesh to break the creamy monotony. It is a monotony I could very easily live with, but I was striving to improve on perfection. It was fabulous & absolutely refreshing in this summer heat! My little girl loved a dollop of the fool on her pancakes for breakfast this morning, too! :)

This dessert always triggers a childhood memory for me. My grandmother used to make something very similar, but used milk instead of cream. Then, she would freeze them in ice cube trays. I have fond memories of sucking on those frozen, cubes of mango, the juice running down my arms and down my chin. And on a hot summer's day, it was the perfect treat for a little kid. I think I'll pop my next batch in the freezer to share with my little girl.

These cute little ceramic pots were part of my Mother's Day gifts! Aren't they cute?

Technorati Tags: Mango, Fruit, Fool, Dessert, Recipe

Happy Easter!

Lately, I've been bombarded by images of absolutely gorgeous cookies! I mean, each cookie is work of art. Perfectly golden, simple sugar cookies transformed into all sorts of gorgeous things! I was so jealous of the talent that I saw. And so I told myself, "You can do it!". Sigh. I guess it is good to have confidence.

The cookies were awesome. This is the sugar cookie recipe I have been using for years and I have always been extremely pleased with it. I would give someone credit for this recipe if I could remember where I found the recipe in the first place.

I usually use a simple powdered sugar glaze and that has always given me excellent results.This time, I got a little ambitious. This was my first time with royal icing. I'll just say it didn't go so well. Later, when I researched my icing problems, I realized that my icing was too thick, and that was the main problem. There were others too. I won't go there.

For your sake, I won't share my extremely inaccurate royal icing recipe. You're probably better off finding/using your own. But, I will share my favorite cookie recipe and some pictures of my first attempt at decorating with royal icing.

The taste of the frosting with the cookies was very, very delicious and the cookies were eaten up really fast. That is a good sign! :)

Simple Sugar Cookies

Ingredients
3/4 cup butter, softened
1 cup white sugar
2 medium eggs
1 tsp vanilla
2 1/2 - 3 cups all purpose flour
1/2 tsp salt
1 tsp baking powder

Method
1. Sift the 2 1/2 cups of the flour, salt and baking powder and set aside.
2. Cream the butter and sugar until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. Add the vanilla and mix until well incorporated.
5. Add the dry ingredients and mix to form a soft dough. If the dough is too sticky, add more flour. If you use medium eggs, you shouldn't need more than 2 1/2 cups.
6. Wrap the dough in clingfilm and refrigerate for at least an hour.
7. Roll the dough about 1/2 inch thick and cut into desired shapes using cookie cutters.
8. Bake at 350 for 8-9 minutes, or until the sides are just starting to turn golden.
9. Let them rest on the baking tray for 2-3 minutes before transferring them to a cooling rack.
10. Make sure they are completely cooled before decorating them.

This recipe gives you soft sugar cookies. If you like them crisp, roll the dough out thinner.

This is by no means an indicator that I am giving up. I will be back with more cookies. I don't know if any of them could ever be considered works of art, but hey - I still gotta try!

He has risen!

 

The angel said to the women, “Do not be afraid, for I know that you are looking for Jesus, who was crucified. He is not here; he has risen, just as he said. Come and see the place where he lay. Then go quickly and tell his disciples: ‘He has risen from the dead and is going ahead of you into Galilee. There you will see him.’ Now I have told you.” Matthew 28:5-7

HAPPY EASTER!

I submitted this to the link party at Sweet as Sugar Cookies

Technorati Tags: Easter, Cookies, Sugar, Recipe