vanilla cupcakes with coconut malt frosting

Do you want to know a trick to make moist vanilla cupcake?

IMG_7422 (5)

Use coconut milk !!!  yes, yes, and yes.

I’m sure you already know I’m a coconut fanatic.  Whenever I think about a cupcake, coconut comes to my mind.  If I could find ways to incorporate coconut I’d gladly do so.

Even though this cake itself doesn’t have an apparent coconut taste, I feel good knowing I used coconut milk!  And best of all, it makes the cupcake super moist. These are utterly yummy, they make me hyper, and I like it.

Frosting comes with its own story.  Few weeks ago, at a grocery store, I said to my kids, “When I was your age I used to drink ovaltine with milk all the time.  For a change I’m excited for you guys to try ovaltine instead of premade chocolate milk.”   So when we got home I gave them the ovaltine milk, and they hated it!  Since then ovaltine has been sitting in my cabinet.  Until today ofcourse.   I used it for this extremely delicious frosting.   A rich, fluffy, coconut-malt frosting is what you need on a moist cupcake.

I wish I can eat these every single day without gaining inches !!

For the cupcakes you will need:

1 1/8 cups all purpose flour + 2 tbsp corn starch
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
3/4 cup sugar
2 tsp vanilla
1/2 cup canola oil (vegetable or extra light olive oil also work)
1/2 cup coconut milk

Preheat the oven to 350 °F and line a cupcake pan with 15 cupcake liners.

In a bowl, whisk together flour, corn starch, baking powder, baking soda and salt.  Set aside.

In the bowl of a stand mixer, beat eggs with the whisk attachment on medium speed

Add 3/4 cup sugar and continue to beat.  Add oil and vanilla and keep on beating.

Reduce the speed to mid-low and slowly add about half of the flour mixture. Add half of the coconut milk, then add rest of the flour mix and the rest of the milk.  Beat until smooth.

Pour the batter into liquid measuring cup and then pour into a lined cupcake pan.

Bake for 12-14 mins in the oven or until the toothpicks comes out clean.   Cool completely before frosting.

For the frosting you will need:

  • 1 cup butter, room temperature
  • 2/3 cup ovaltine powder
  • 3 cups powdered sugar
  • pinch of salt
  • 1/2 cup coconut milk
  • 1 tsp vanilla
  • 1 tsp coconut extract

In the bowl of a stand mixer, beat the butter until smooth. Add ovaltine powder, icing sugar and pinch of salt, mix until smooth.  Add the coconut milk, vanilla, and coconut extract and beat until on medium speed until light and fluffy.  Add more coconut milk if you need to thin out frosting.

Source: cake adapted from natashaskitchen, frosting rabzbakes original.

 

sugar cookies with royal icing

Another cookie post.

IMG_7239 (2)

I am not a big fan of devouring cookies but I love baking them.  Well, as long as my family find cookies incredibly good and approve of them, then that’s all that matters!

I wanted to try something where I could play around with the shapes.  Sugar cookies are the best ones to do that.

These cookies made me super happy because my boys loved em’ and they were so much fun to make.  They can be frosted and decorated in countless ways.  This is the only sugar cookie recipe you will ever need.  Don’t wait until an occasion to make them. Get to it now. I totally mean it !!

IMG_7299 (2)

If you want to learn how to outline and fill the cookies, then you should watch this video.

For the cookies you will need:

  • 1 cup butter, softened
  • 1 cup icing sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp almond extract
  • 1 tsp salt
  • 2 1/2 cup flour

In the bowl of a stand mixer with paddle attachment, cream butter and icing sugar on medium speed until smooth.

Beat in egg, vanilla, and almond extract.  Gradually blend in flour and salt.

Cover the bowl and refrigerate it for an hour.

Preheat oven to 375 F.

Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into desired shapes with cookie cutters.

Place cookies 1 inch apart on lightly greased cookie sheets.  Bake for 8 mins and cool completely before icing.

For the royal icing you will need:

  • 3 cups icing sugar
  • 2 tbsp meringue powder
  • 1/4 cup water

Beat all the ingredients on low speed for five to 10 mins, or until icing forms peaks.   Keep the icing covered in air tight container to protect it from drying out quickly.

Source: adapted from annieseats

brown sugar spice cookies

Hello!  I’m back after an extended long break from blogging and baking in general.   My baby is 9 months now.  He’s already so independent, totally giving mama time to bake!   Anyway, hope you all are doing great!!

IMG_7208 (2)

Let’s talk about weather before we get to the cookie recipe.  Man oh man, probably the best winter ever?  This winter has been so good to us this year.  Pretty warm compared to last nine years.

Its been snowing since 4 am but I don’t mind a bit, really no room to complain.  Instead I decide to bake some cookies for my family and neighbors.  Whats better than cookies and tea on a snowy day?

cookie

I love brown sugar, who doesn’t? How does brown sugar with a hint of cinnamon and ginger sounds like? Too good eh?  These cookies have it all.  Make it to believe it!

You will need:

  • 1/2 cup shortening
  • 1/2 cup butter, softened
  • 1 1/4 cup brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla
  • 2 cups flour
  • 1/2 tsp baking soda
  • 1 tsp cinnamon powder
  • 1 tsp ginger powder
  • 1/4 tsp salt
  • white sugar to roll the balls

Preheat oven to 350 F.  Line baking sheets with parchment paper or silicone baking mats and set aside.

In a large bowl, whisk together flour, baking soda, cinnamon, ginger, and salt.  Set aside.

In the bowl of a stand mixer, cream together shortening, butter, and sugar until combined. Add in egg and vanilla, mix until incorporated.

Slowly add flour and beat on medium speed until all is combined.

Make small balls, roll them into sugar, and place it on the baking sheets.

Bake for 10 mins.  Let the cookies cool for few mins before transferring them to wire rack.

Enjoy!!!

 

nutella cream cheese samosas with chocolate drizzle

Hello there!

Phew, I didn’t abandon blogging (which I have a tendency to do so every now and then).  I’ve just been super duper busy.  We are expecting our fourth child in less than a month inshaAllah (god-willing), so you can understand how busy it can get. After giving birth three times, you would think I would be pro at it already.  The reality is that every single time it’s a different experience and another never ending list of things to do before the bundle of joy arrives. Alhamdulillah, I’m enjoying every bit of it, umm except the sleeping part.

nutellasamosa3

..And my three little boys are impatiently waiting for “new baby” to arrive. They talk about how they are going to play with the baby and hold him/her and share their toys. It’s beautiful to see the strong bond they already share with their sibling to be…even though baby is not here yet.

nutellasamosa2

Anyway that was a little update on my life…now lets talk about these other babies.

nutellasamosa

These samosas are deadly delicious. This recipe is kid friendly and perfect snack for any time of the day. I like to have them with a cup of tea. Nutella pairs perfectly with cream cheese. I love the tanginess of cream cheese and intensity of chocolaty rich Nutella. You really can’t go wrong with this one!

You will need:

  • 1 package samosa wrappers, thawed
  • 1/2 cup nutella
  • 1/3 cup cream cheese, softened
  • 1/4 tsp vanilla

For drizzling:

  • 1/2 cup semi-sweet chocolate or dark chocolate + 1 tsp butter, melted

Preheat oven to 400 F

Line cookie sheet with parchment paper.

For the filling, combine nutella, cream cheese, and vanilla.

Fold and fill each pastry sheet with a tsp of nutella mixture.

how-to-fold-samosas

Bake in preheated oven for 5-6 mins or until light brown.

To serve, dust with icing sugar and drizzle with melted chocolate. Serve warm!

apple galette

I recently found a two years old Canadian Living magazine on my book shelf so I went through it last night before sleeping.  I came across pictures of berry galette and the recipe. Oh it looked so delish!  I woke up today and couldn’t get the berry galette picture out of my head. So that’s when I decided to make Apple galette to satisfy my inner craving.

appleg

Galettes are so easy to make and so so good.  And apple-cinnamon combo is one of the best when it comes to crumbles, pies, turnovers, etc.  Mmm.

appleg1

Omg I’m sort of embarrassed to say I ate almost half of this thing.  Pretend you didn’t read that.  Moving on..

You will need:

  • 1 1/2 cup flour
  • 1/4 tsp salt
  • 1 tsp sugar
  • 1/2 tsp vanilla
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 2 tbsp cold cream cheese, cut into small cubes
  • 3 tbsp ice water

For the filling you will need:

  • 4 apples, preferably organic (peeled, cored, and cut lengthwise into slices)
  • 1/3 cup brown sugar
  • 3 tbsp unsalted butter
  • 1/2 tsp cinnamon powder
  • 1 tbsp cornstarch

In a food processor combine flour, salt, sugar and vanilla.  Add butter, cheese and pulse until it resembles coarse meal.  Add water and continue to mix until the pastry comes together in a form of dough.

Gather it together and make a thick disk.  Wrap the pastry with cling wrapper and refrigerate for 45 mins.

Meanwhile, to a saucepan on medium heat, add butter, brown sugar, cinnamon powder, and cornstarch.  Mix well.  Add apple slices and turn to coat.  Cook for 8 mins, until the apples slices are tender.   Switch off the heat and set aside.

Take out the chilled dough and let it rest on counter for 5-10 mins.  Preheat the oven to 400 F.  On a lightly floured surface, roll out the dough into 12-inch circle.   Transfer to large baking sheet covered with parchment paper.   Spread the filling mixture over the pastry, pile up some of it to create overlapping rows of apple slices.   Leave about 1-1/2 inch to 2 inches of border around the edge.

Fold the pastry edge up over the apples to create a border.  Don’t cover the apples completely.

Bake until the crust is crisp and golden.  Around 40 mins.

Cut and serve warm with ice cream or freshly whipped cream.