My first attempt at making pastry of any kind. I am usually baking cakes, cupcakes, cookies etc. They were so fun to make. So pretty to see. And so delicious to taste.
As this was a first attempt and also I am watching my weight so I made just enough for everyone to taste. haha, i know it sounds like a joke that i m watching my weight and baking such stuff at the same time, but thats how i am. I would skip a meal to enjoy my baked goods 😉
The ingredient list makes just about 10-12 mini tarts. Recipe can be doubled or quadrupled according to requirement.
For the crust
- 2 ounce cream cheese, softened
- 1/4 cup unsalted butter
- 80 gms all purpose flour
For the filling
- 1 large egg
- 1/4 cup granulated sugar
- 1 ounce lemon juice
- 20 gms unsalted butter
To make the crust
Mix cream cheese and butter with a mixer until creamy n fluffy. Reduce mixer speed, add flour gradually and mix until just combined.
Make balls (10-12) using the dough about 1 tablespoon per ball. Place balls on a baking sheet. Cover and chill for half an hour.
To make the filling
Preheat oven to 350F. Lightly grease muffins cups. Place 1 dough ball into each cup. Press it to the base and sides of the cup to create the base of the tart with little walls.
Whisk together egg, sugar, melted butter, lemon juice. Fill each pastry shell.
Bake for bout ten minutes or until the filling is set and the edges turn golden brown.
Cool for about 10 minutes on wire rack before taking out the cups. Cool a bit further before taking out tarts.
Making New Year’s Eve cake over here.
I had my eye on a red velvet cake recipe for a few days, but sadly when i went to the grocery store, they were out of red food colour. Tragedy. I decided to go forth with it anyways.
It turned out really pretty, awesomely delicious. My best made cake ever!
The best part for me is perfect cream cheese glaze. Not too heavy, not too sweet, just perfection!
Red velvet cake calls for buttermilk, and if, like me, you don’t have it, you can make it very easily with normal full cream milk. Add 1 tbsp of vinegar to a cup of milk and rest for five minutes.
Ingredients (For the cake)
- 1 1/4 cup vegetable oil
- 1 cup buttermilk
- 2 eggs
- 2 teaspoon vanilla extract
- 1 tablespoon red food colour (which i didnt have)
- 1 teaspoon white vinegar
- 2 1/2 cups flour
- 1 3/4 cup sugar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 tablespoon cocoa powder
Mix all the wet ingredients first, oil, buttermilk, eggs, vanilla extract. Then add in the dry ingredients, flour, sugar, baking soda, salt. Divide the batter into two halves. Add food color and cocoa powder to one part of the batter.
Preheat the oven to 350F. Lightly grease and flour a swirl budnt pan. Put random dollops of the two batters into the pan so that they don’t mix too well and create the marble look. You can also use a fork at the end to create some swirls. Bake at 350F for about 40-45 mins or until a toothpick comes out clean.
Cream Cheese Glaze:
- 4 oz cream cheese
- 1/2 cup powdered sugar
- a pinch of salt
- 3 tablespoons whole milk
Beat the cream cheese with an electric blender or a mixer till its soft and somewhat fluffy. Add sugar and salt and beat again until its completely combined. Add about 3 tbsp of milk and mix with hand. If its too thick, add one more tbsp of milk to make the consistency right.
Pour over the cake and enjoy with a cup of coffee 🙂
Happy New Year Everyone!
Winter sundays call for good comfort food. Today was a homely day over here. Woke up late, lazying around the house for a bit, then got myself into higher gear and sorted all our clothes (winter wear, formal wear, casual wear, to give away) in the boxes. Felt SOOO much better afterwards.
Then remember this recipe i read a few days ago over here. Made it at once. Ate it at once. It was that good.
Here’s is how :
Makes a dozen muffins
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/4 cup brown sugar, packed
- 1/4 cup powdered sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 1 tsp vanilla extract
- 1/4 cup vegetable oil
- 1 cup milk
- 1/2 cup chocolate chips
Preheat oven to 350 degrees F (180 degrees C). Grease a muffin tin or line with baking cups.
In a large mixing bowl, whisk together the flour, cocoa powder, brown sugar, powdered sugar, baking powder and salt. Make a well in the center of the bowl and add the egg, vanilla, vegetable oil, and milk, mixing until the batter is evenly incorporated. Stir in the chocolate chips.
Divide batter evenly between baking cups, filling each 3/4 full. Sprinkle the tops with chocolate chips and granulated sugar, if desired. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Up till now I was giving Hamza cereals, wheat biscuits, mashed banana, soft boiled egg, yoghurt and thought it was time to introduce the goodness of vegetables. He sometimes eat canned baby food which he loves, but i only use that when we are on the go.
So i started looking up some easy methods to make purées similar to ones in cans. To my surprise: they are super easy! and super healthy too since they are all natural and prepared at home.
I cannot declare my love for chocolate chip cookies strongly enough in words. Yesterday I tried my luck at baking them. Turns out they are the easiest thing to bake! Hello future home-made chocolate chip cookies! 😉
I starting looking for a recipe that would involve less and basic ingredients and simpler steps. I was in luck! I found a great recipe that was extremely easy to whip up and cookies came out great — taste wise as well presentation wise. The best thing about this recipe is that it only makes two large cookies. So I can divulge in this sinful pleasure every once in awhile without any tempting leftovers calling my name later.
Make two chocolate chip cookies. Eat them with your partner. And be happy. Unless you want some more. In that case, make some more 😉
Aaaahhhhh…. Gorgeous perfect chocolate chip cookies….. You were delicious!!!!
So long cookies…. We ll meet again. Soon.