It’s almost that time. That time when the excess of the holidays and it’s impact on our overall well-being (aka waistline) catches up with us and we swear to ourselves to eat better, live better, be better. Well before all that noble stuff kicks in let’s go out and buy an obscene amount of chocolate and make these brownies.
The Ferrero Rocher that is nestled within takes these brownies over the top, but even without it the actual brownie itself is exceptional. My usual go to recipe is a cocoa based brownie that comes together in a saucepan and while I would never give it up, this folks, is truly spectacular. Think rich deep chocolaty flavor and a distinct crumb that is almost cakey, but with the moist chew that is a must have for brownies.
Happy New Years folks, go out, celebrate, eat these brownies and I’ll see you next year 🙂
Helloooooo apple season a.k.a Fall. I figured for my first Fall recipe nothing is more appropriate than these deliciously easy apple ring fritters sprinkled with cinnamon sugar and drizzled with salted caramel for a little extra flair. You could skip the salted caramel entirely, but I think it is a Fact that salted caramel makes everything yummier. I used the same recipe I used here, omitted the cardamom and added a smidge more salt. It does make tons of caramel, but I solved that `problem` by halving the recipe and putting dollops of leftover caramel onto brownie batter and then let it bake into delicious goodness. What can I say, I am thrifty like that.
Before I made these the only apple fritters I had had were the chain cafes/shops kind – chunks of apple in a sweet dough with a sugary glaze. For this version I have my friend Karen to thank (hello Karen!). She had them at a local cafe that shut down and when she described them to me and asked me if I could make them I think (hope) I said a more polite version of “hell yeah!”
While we are on the subject Karen rocks. Really. We have known each other casually for a few years yet I can think of more than a few times where she has helped me out – with ideas, parenting advice, and all sorts of other things. Even before I knew her I used to tell people that I truly love how much she loves her kids. There is something incredible about her mompowers (which is how I think of them) and I was more than happy to have her be my guinea pig for these and can only hope that it was the first of many times 🙂
Every family has it’s go to recipes, the ones with a totally retro vibe that make a steady appearance at dinner after dinner, but somehow never get boring. For some it is a classic cake or a kheer, but in my family that dessert is Lemon Velvet and the best way I can describe it is as an eggless lemon mousse. It is sweet, tart and utterly luscious. Like most things I like to make it is also a cinch to pull together and can be used in many ways.
We usually served lemon velvet in a square or rectangular dish, layered with salty buttery Tuc biscuits, stabilized with two spoons of dissolved gelatin and cut in to squares for serving. These days I love prettying it up by serving it in glasses and adding some attitude with crushed gingersnaps. You can also layer it with fruit, spread over meringue, use it as a tart filling – the possibilities are endless.
(between you and me, it’s yummiest licked of the spatula … shhhh)
People it is hot. Like really hot. I love it. Chalk it down to my desert birth (Jeddah) or my youth in a hot humid city (Karachi), but that lovely skin tingling under the suns rays feeling, that folks, is my happy place. On such a happy day I happened to venture to a local fruit/vegetable store and acquired these babies just because they looked so darn good.
Then I got home and remembered something – I don’t actually like raspberries. Raspberry flavored things yes, raw raspberries not so much. So then 20 minutes later I had this.
It was hot you know, and in my mind sorbets without the cream and eggs of French style ice creams are practically a health food and this one hit the spot. Slightly sweet, slightly tart, and just beautiful to look at it, it’s the perfect cold treat for those last days of summer.
This makes a generous 3 servings which is perfect for us, but if you were having company then I suggest doubling it. Extras aren’t a bad thing 😉
2 1/2 cups fresh raspberries
1/2 cup water
1/2 cup sugar (more for a sweeter sorbet)
1/2 tsp vanilla extract
squeeze of lemon juice
Puree the raspberries and water together. Set a strainer over a large bowl and strain the puree to remove seeds. Whisk in sugar, vanilla, and lemon juice. Taste. Churn in ice cream machine according to manufacturers directions (this small amount took me 10 minutes) or put in a freezer safe container and mix every few hours till it is at your desired level of firmness.
There are biscuits you make to impress people – the pretty kind, the indulgent kind, the kind that you look at and ooh and aah. These are clearly not those biscuits, these are the biscuits that you put into the nearest jar and share with a good friend over coffee and really good conversation. There is something extraordinarily comforting about the crunch of finely chopped hazelnuts toasted to nutty caramelly perfection and I can imagine them disappearing quickly over gossip with friends.
If you wanted to make these prettier looking you could do so with a little drizzle of chocolate or a dunk in Nutella and some nonpareils. Before gussying them up try them as they are just so you can truly appreciate just how something so simple can be so good.
Added perks? Great hazelnut taste without peeling and toasting hazelnuts AND they are eggless for those avoiding eggs.
These babies are from Alice Medrich’s book Chewy Gooey Crispy Crunchy and so far most of the things that I have tried from this book have turned out well including these.
On another note, I am sorry for the lack of posts. A crazy combination of time away, failed photos, recipes that I came up with and forgot to write down has meant that I have been an absentee blogger. My instagram followers (@sarahjmir) know that for the most of it I have been cooking and baking away and will have lots to share with you in the coming weeks!
I love blondies – I mean who doesn’t right? They’re basically chocolate chip cookie batter with all sorts of fun add ins. Here’s the thing though sometimes they just make my teeth hurt from their over the topness. I think it’s old age, but I now like my sweets a little less sweet and after trying to find a recipe that sounded right and failing this is what I came up with.
These are rich with the caramelly undertones of browned bitter, just sweet enough and chewy from the combination of sugars, nuanced thanks to the ground coffee interspersed throughout and have white chocolate chunks mixed in to to provide a perfect counterpoint to the more ‘adult’ flavours of this sophisticated take on a blondie.
The ground coffee sounds odd, but finely ground coffee for a drip coffee maker works like a charm. You can dial it down a little if it makes you nervous, but my coffee loving self wouldn’t want to add more. Just be sure to watch the clock carefully on this one – it bakes pretty quickly.
Hello everyone and welcome to the first of many Eid Eats! Eid Eats is a virtual Eid potluck party hosted by Asiya at Chocolate and Chilies and myself. Whether you are celebrating Eid this coming week or not you should keep an eye on this post for some delicious inspiration courtesy of some incredible bloggers.
To my Muslim friends I wish you an early Eid Mubarak – hope us bloggers provide you with some scrumptious ideas for your upcoming festivities!
Click on the Eid Eats button below to see what yummies have been prepared for this wonderful occasion and to submit your blog post as well. You can submit links (and check back for updates) till the 29th of July 🙂
Today I am bringing to you a dessert that is part recipe and part idea. In other words you can make it like I did or take the idea and run with it. Either way it should be tons of fun 🙂
Some time ago I had made this star shaped kulfi and since Eid and Chaand Raat (the night the new moon is spotted signifying the end of Ramadan and the beginning of Eid) reminds me of all things celestial I thought I would go with a fun spin on that idea. I present to you homemade salted caramel icecream in a star shaped chocolate shell with a smattering of edible gold stars scattered across the top.
It is beautiful, luscious, and decadent all at the same time making it utterly celebration worthy.
Now obviously you can use any ice cream that you like, but do remember that a chocolate coating adds an element of sweetness so a less sweet ice cream is ideal. If you have an ice cream machine then this recipe is a must try.
I made these cookies in a rush as I was meeting some people at the park and had to get out of the door. When I got around to having them at said park I liked them, but I can’t say I loved them you know. Then I came home and had half the dough left so I baked more cookies and when I bit into them… oh my. These were good.
It’s like a fridge is a magic machine – amazing things just happen sometimes when you let things be in there. Especially cookie doughs with butter and caramelly brown sugar. The flavors develop more, the cookies become more moist and presto we go from good to great.
Moral of the story: rest the dough for a few hours 🙂
These are thin, a little chewy, dark, deep and not too sweet. The oatmeal adds some texture to the cookie and the chips are purely optional – feel free to leave them out.
Yogurt, sugar, vanilla extract. That’s it. I would have found that hard to believe too, but when I read this recipe in the Perfect Scoop by David Lebovitz I thought it was worth a shot.
It blew my mind when I discovered that FroYo made from those three simple ingredients could be so delicious and pure tasting at the same time. Now mind you this is a far cry from the mall version of FroYo, but that makes it infinitely better. Freshly churned with some bright tart fruit it just screams summer. Or you could just throw some colored sugar on top – whatever floats your boat.
Today we kept it red and white in honor of Canada Day – July 1st. Happy Canada Day to my fellow Canadians!
It takes minutes to whisk this fro yo together which makes it perfect for when you have company. It does taste best freshly churned and there is something very impressive sounding about freshly churned homemade frozen yogurt.
As a quick note, hanging regular yogurt in a muslin cloth will drain away a lot of the water and reduce the iciness of the end product. Since I use 2/3 Greek Yogurt I don’t have that issue, just loads of lovely creaminess.
Think chocolatey chewiness, like the very edge of a pan of brownies, but a whole sheets worth. That my friends is brownie bark and when I saw this recipe by the talented Becky (just look at those pictures!) over at A Bite of Becky I knew this had to happen asap. Also ice cream season summer means that I always have egg whites to spare and this seemed like a far better use for them than my thousandth omelet. It is also very easy to whip up.
My first batch had the 2 tbsp of Cocoa powder that Becky recommended but my El Camino cocoa is clearly made of weaker stuff because I ended up with these.
At 3tbsp however magic happened – I am talking dense dark chocolatey magic, the kind that makes it difficult to eat just one piece even though rationally you know one piece ought to be enough. Add on a sprinkle of sea salt and resisting is just not an option.
These are best the day they are made and keep well for an additional 2 days.