Sunday, May 3, 2015

OREO BUTTER CAKE

Oreo Butter Cake

I always love simple butter cake without  any frosting.  But will experiment with different flavors or add ins for a little "twist".   So here is my first attempt on making Oreo Butter Cake

Actually you can use any of your favorite butter cake  recipe.  Make it different by adding quartered oreo in the batter.  If you want, you can also  crush the cookies.   Have seen some bakers sandwiched whole oreo in between of the cake batter.  Either way, they still turned out delicious.

High in fat, butter cake will keep well for several days.  Un-iced,  a well wrapped baked cake will keep well in the freezer for 1-2 months.

Sunday, April 26, 2015

BLACKCURRANT OAT BARS

Blackcurrant Oat Bars


It's a time for my weekend baking and am craving for a quick but tasty dessert that can be put together  in  less than 15  minutes.    Any guess?

Definitely my choice  goes to  Blackcurrant Oatmeal Bars  reason  being I am able to make use of fruit jam  that sits idle in my pantry for quite some time.

Oats are a favorite of my diet and often incorporated into bars and desserts.  Not only oats are versatile and inexpensive but they offer a host of health benefits. The oatmeal gives  a nice chewiness to these  bars.

Spread dough onto bottom of baking pan coated with butter.  Spreading dough with wet hands is the easiest method before topping it with fruit jam. I used blackcurrant jam but any jam you have on hand will do preferably a  quality and not too sugary ones.

Blackcurrant Oat Bars  are easy to make and fantastically delicious! Have given some to my friends, they love them and keep asking for more...

Sunday, April 19, 2015

BUTTER CAKE W/ CHOCOLATE SPRINKLES

Butter Cake w/Chocolate Sprinkles

This Butter Cake with Chocolate Sprinkles is not an overly sweet cake. Importantly it was super easy to make, This butter cake is for a moist, light cake that's wonderful as it is but can be used as the basic recipe for 3 other good cake - orange, walnut and chocolate cake with slight adjustments.

If you're not a fan of sprinkles, you can leave that out and still it turned out great.  Use a mixer to blend the batter well but  I  used my hand held beater to do the job.

Did you notice that this cake is baked using slow temperature (160 C) and baked at longer time (40-45 minutes),  When you used high heat it tends to crack on top

Sunday, April 12, 2015

RAISIN BREAD PUDDING

Raisin Bread Pudding


Raisin Bread Pudding is one of the easiest ways to save leftover stale bread from wastage.  In fact those stale bread  can be transformed into interesting and filling meal. .

Below are  4  recipes to try out at home and these make a great breakfast/snack:

Microwave Bread Pudding
Egg Free French Toast
Roti John (Asian French Toast)
Bread Paratha

This  is a dish you can make again and again, as it's versatile enough so you can be a bit creative with it each time.

Could not do more than one layer since my baking dish is 9 x 13 in but a smaller dish allows you to get more layers.

Also added sliced bananas, this is entirely up to you.  Other fruits can be added for flavor and to enhance the look of the pudding.

There are many recipes for bread pudding and several are served with a sauce.  As the pudding itself is delicious on its own, the sauce is something not used.  This recipe is wonderful without the sauce but the sauce made it absolutely delectable.

Raisin Bread Pudding

Sunday, April 5, 2015

DARK & SOFT DINNER ROLLS

Dark & Soft Dinner Rolls


Making your own dinner rolls are surprisingly easy and when you taste these  soft rolls, you'll agree they are superior to any store bought ones.

Baking bread is a complete joy for me and I had a lot of fun experimenting classic recipes with a new twist.  How about baking this Dark & Soft Dinner Rolls for breakfast or snack?   These rolls get its color from cocoa powder and instant coffee.

The dough for these  Dark & Soft Dinner Rolls  have a nice texture and is simple to shape.  One of the important elements in getting a perfect roll is the liquid.  It should be lukewarm  rather than  hot. Small difference in the amount of water can make a big difference to your finished loaf. Too little liquid creates a dense and dry loaf.

When you make bread by hand, kneading and shaping it lets you get a good feel for the dough and its elasticity. If it is too sticky, leaving it for 10 minutes after mixing can help.  Remember, you will get better as time goes on.