NUTELLA CINNAMON ROLLS

Bread, in any form, always has a special place in my heart (ok belly). Be it:

This hearty, moist banana bread dotted with ooey gooey chocolate chips

This easy braided chicken bread

-Or these sumptuous pumpkin muffins swirled with Nutella

I could eat bread all day long.

This light fluffy dough, is filled with Nutella and butter and cinnamon, then baked until gooey and brown, and topped with drizzles upon drizzles of cream cheese glaze and more molten Nutella.

And there’s nothing more satisfying than making your own bread, your own dough, from scratch. Especially tear and share breads. Especially cinnamon rolls. Especially “Nutella” Cinnamon rolls!!

This light fluffy dough, is filled with Nutella and butter and cinnamon, then baked until gooey and brown, and topped with drizzles upon drizzles of cream cheese glaze and more molten Nutella.

This light fluffy dough, is filled with Nutella and butter and cinnamon, then baked until gooey and brown, and topped with drizzles upon drizzles of cream cheese glaze and more molten Nutella.

Yes, I put Nutella IN the rolls and ON the rolls.

There’s no such thing as too much Nutella in my world. :3

This light fluffy dough, is filled with Nutella and butter and cinnamon, then baked until gooey and brown, and topped with drizzles upon drizzles of cream cheese glaze and more molten Nutella.

These rolls are best fresh from the oven, but they also keep for a few days in an airtight container in the fridge.  Just place one on a plate and microwave for 10-15 seconds, and they’ll be just as good as the day they were made.

This light fluffy dough, is filled with Nutella and butter and cinnamon, then baked until gooey and brown, and topped with drizzles upon drizzles of cream cheese glaze and more molten Nutella.

These cinnamon rolls are what dreams are made of! They’ll leave you scraping the plate clean and wanting more.

This light fluffy dough, is filled with Nutella and butter and cinnamon, then baked until gooey and brown, and topped with drizzles upon drizzles of cream cheese glaze and more molten Nutella.

Make these for friends and family, or just because it’s Tuesday and you’re wacked out —you won’t be disappointed.

Nutella Cinnamon Rolls

Prep Time: 40 minutes                                                                        Yields: 12-14 rolls
Cook Time: 20-30 minutes
Ingredients:
DOUGH
1 cup milk
1/4 cup butter
3 1/2 cups all-purpose flour, divided
1/4 cup granulated sugar
1/2 tsp. salt
1 envelope instant yeast (approx. 2 1/4 tsp)
1 egg, at room temperature
FILING
2/3 cup Nutella
2 Tbsp. ground cinnamon
CREAM CHEESE ICING
1/2 cup butter, softened
1/4 cup cream cheese, softened
1 1/2 cups powdered sugar
1-2 Tbsp. milk (if needed)
NUTELLA DRIZZLE *optional
1/3 cup Nutella
Directions:
For the Rolls:
Combine milk and butter in a bowl. Heat in microwave, for 1 minute, then remove and stir. Continue heating in 20 second intervals, pausing after each to stir, until the butter is melted and the milk is warm to the touch but not hot. If needed, let the milk mixture sit for a few minutes until it is warm but not piping hot.
In a separate bowl, whisk together 3 cups flour, sugar and salt until combined. Add in the yeast and the milk mixture. Mix till combined. Then knead dough onto a floured countertop till it forms a soft pliable ball, add ¼ cup flour at a time if dough is sticky.
Place dough in a lightly greased bowl. Cover and let it rest for 10 minutes.
When the dough is ready, turn it out onto a floured work surface. Then use a floured rolling pin to roll the dough out into a large rectangle, about 14 x 9 inches in size.
Use a knife or spoon to spread the Nutella1 evenly over the top of the surface, leaving a 1/4-inch border at the bottom of the 14-inch edge (so that the Nutella doesn’t ooze out). Sprinkle the cinnamon evenly on top of the Nutella.
Beginning at the top 14-inch edge (the edge with the Nutella spread clear to the border), tightly roll up the dough. Then give the final seam a little pinch so that it seals. Cut the dough into 12 equal pieces.
Place each of the cut cinnamon rolls into a greased pie plate or 9 x 13-inch baking dish. Then cover again with a damp towel, and leave the dish in a warm place to rise for 30-40 minutes.
When the rolls have risen, uncover the dish. Then place on the center rack of the oven and bake at 180 degrees C for 20-30 minutes, or until the rolls are golden and cooked through. Remove and let cool for at least 5 minutes. Drizzle with your icing and Nutella and serve warm.
For the Cream Cheese Icing:
In mixing bowl, whisk butter and cream cheese together until combined. Then whisk in powdered sugar until combined. If the icing is too thick, add a tablespoon or two of milk to thin.
For the Nutella Drizzle:
Warm Nutella in the microwave for a few seconds to help make it more spreadable. Then use either a piping bag to pipe it onto the cinnamon rolls, or use a fork to drizzle it on.
Notes:
1.       Microwave Nutella for a few seconds to make it easier to spread.
Recipe source: Gimme Some Oven

These cinnamon rolls are what dreams are made of! They’ll leave you scraping the plate clean and wanting more.

Meringue Ghosts [Halloween Special]

“By the pricking of my thumbs,
Something wicked this way comes.”

-William Shakespeare, Macbeth

Meringue Ghosts. They’re crunchy on the outside, and soft and mallowy on the inside.

It’s finally Hallow’s eve!

This post is quite accidental to be honest. I hadn’t planned on doing a Halloween special this year what with being swamped with college stuff, cake orders, and buddy nonsense.

Meringue Ghosts. They’re crunchy on the outside, and soft and mallowy on the inside.

I had an ignored Chocolate Cake lying in my fridge; plain top, frosted with chocolate buttercream, and chocolate drips on the sides. If you have ever tried my classic chocolate cake, you’d know that you end up with one lone egg white because the recipe calls for 2 whole eggs and 1 egg yolk.

Meringue Ghosts. They’re crunchy on the outside, and soft and mallowy on the inside.

 

And that one egg white is the reason why we have a Halloween post this year!  :D It’s nothing like last year’s grand spectacle where we murdered a Red Velvet Cake and loved every minute of it. :3 But its awesome nonetheless!!

Meringue Ghosts. They’re crunchy on the outside, and soft and mallowy on the inside.

That one egg white has been used to make ghosts to adorn the cake with. Cute little meringue blobs together with their chocolate ball eyes made for adorable ghost toppers. The whole idea came out exactly as I had pictured.

The meringue ghosts were super easy to make; just three ingredients, four if you want to stretch it. The only thing I’d impress upon is ‘patience’. Patience when:

-beating the meringue to make it stiff and glossy, takes 3-5 minutes.

-baking the meringue till it easily peels off the parchment paper, round 60-90 minutes

-letting the meringues dry, round 2-3 hours

Other than that, they’re a breeze to make. This recipe only makes 10-12 meringue ghosts, just enough to top a cake with. But you can easily double the recipe to make more. Just remember the meringue code; for each egg white, use 1/4 cup caster sugar.

That is, if you’re using:

  • 1 egg white: ¼ cup sugar

  • 2 egg whites: ½ cup sugar

  • 3 egg whites: ¾ cup sugar

  • 4 egg whites: 1 cup sugar

And so on…

Meringue Ghosts. They’re crunchy on the outside, and soft and mallowy on the inside.

 

Do give these tiny ghost buddies a try. They’re crunchy on the outside, and soft and mallowy on the inside.

Happy Halloween!

Meringue Ghosts

Prep Time: 10 minutes                                                                        Yields: 10-12 cookies
Cook Time: 60-90 minutes
Ingredients:
·         1 large egg white
·         Pinch of cream of tartar, optional
·         1/4 cup caster sugar
·         1/4 tsp vanilla extract
·         Mini chocolate chips
Directions:
  1. Preheat oven to 105°C. Line a baking sheet with parchment paper.
  2. In a large bowl with an electric mixer, beat the egg white, cream of tartar and vanilla on medium speed until frothy.
  3. Gradually add in sugar and increase mixer to medium-high speed. Beat egg whites until stiff peaks form; about 3 minutes.
  4. Spoon meringue into a piping bag fitted with a round tip.  Pipe a blob on blob of meringue onto prepared baking sheet (three blobs in total). Add mini chocolate chips for eyes.
  5. Bake in preheated oven for about 1.5 hours or until the meringues are dry and crisp to the touch. Turn off the oven and allow the meringue ghosts to continuing drying in the oven for a few hours.
  6. Ghosts will keep in an airtight container at room temperature for up to 3 days.

Meringue Ghosts. They’re crunchy on the outside, and soft and mallowy on the inside.

Dhaba Dal

Eating out is fun and adventurous. You get to try yummy new dishes without the hassle of cooking, table setting and washing up. It’s exciting to dress up and watch the waiter go by with trays laden with food that isn’t yours.

But sometimes the overpriced plates of pasta drowning in white sauce just don’t cut it. Sometimes what you need is good ol’ dal chawal.

Dal (curried lentils) is comfort food in all its comforting glory! It comes together in minutes and is very healthy and filling.

Dal (curried lentils) is comfort food in all its comforting glory! It comes together in minutes and is very healthy and filling.

It’s perfect for vegetarians and meat eaters (especially after Bakra Eid) alike.

Dal (curried lentils) is comfort food in all its comforting glory! It comes together in minutes and is very healthy and filling.

 

 

If you’re a newbie to lentils, fear not. This was the first dal recipe I ever made, and I’ve made it a dozen times since. It’s super easy to cook. It involves none of that pressure cooker hassle. I’ve never used a pressure cooker and never intend to use it in the future either. That thing gives me the jeepers! Its the fault of all the horror stories told about the pressure coolers exploding.

Lentils cook beautifully well by simply boiling them in spiced water.

Dal (curried lentils) is comfort food in all its comforting glory! It comes together in minutes and is very healthy and filling.

There’s two parts to this recipe: the cooking of the lentils and the tempering. I’ve tried to explain each one of the steps involved as clearly as I could.

It’s a classic Shireen Anwer recipe (bow down for the queen). So you can’t go wrong with that!

Do give this recipe a try. It’s spicy, creamy, and reminiscent of the dal you get served on the roadside restaurants.

Coupled with roti hot off the tandoor or plain boiled rice, this dhaba dal is sure to become a family favorite in your house.

Dhaba Dal

Serves: 6-8
Ingredients:
250 g chana dal/split chick peas
1 tsp salt, or to taste
1 tsp red chili powder
½ tsp turmeric powder (haldi powder)
½ cup ghee or cooking oil
1 medium onion, sliced thinly
2 tomatoes, sliced
1 tsp garlic paste
1 tsp red chili flakes
¼ tsp garam masala (all spice powder)
Green chilies, finely chopped
Fresh coriander leaves, chopped
Directions:
Soak the dal in water for 3 to 4 hours. Then wash and place in a pan along with; 3 cups of water, salt, red chili powder, and turmeric powder. Cook on medium high flame till dal is soft and is cooked completely.
For the tempering/tarqa:
In a small pan, heat the oil and fry the sliced onions till brown. Then add in the tomatoes, garlic and the chili flakes. Cook on high flame, mixing continuously, till tomatoes turn mushy and the oil comes on top of the surface. Add in the chopped green chilies, and garam masala powder. Mix well.
Pour the tarqa on top of the prepared dal and mix the two together.
Garnish with fresh coriander.
Serve hot with plain white rice.

 

Dal (curried lentils) is comfort food in all its comforting glory! It comes together in minutes and is very healthy and filling.

Stuffed Italian Pirazo Pie

Remember how I ranted on about college starting in my last post? Well, it did start and so much has been happening since then that I haven’t had the time to post anything. Group problems, project dilemmas, frenemies, general steering clear of some evil people, and what not.

Italian Pirazo Pie; a twist on the classic meat pie.

If there’s any recipe fit for a mighty comeback it would be a pie. Nothing beats a good ole pie!

A savory pie to be exact. Made with meat and cheese and dough and carbs.

It is so so good! I kid you not.

This recipe consists of two separate recipes.

  • one is for the pie filling,

  • the second is for the base and top of the pie which is essentially a tweaked up recipe of my foolproof pizza dough

Italian Pirazo Pie; a twist on the classic meat pie.

It makes for two pies. I made one with the beef filling, and stuffed the other one with a random shredded spicy chicken mix.

You can go wild with the filling;

  • sub the ground with chicken or sausages

  • add in corn, beans, mushrooms

  • drizzle in some Sriracha

  • or a dash of paprika

This is YOUR pie and the world is your pickle. Add in anything and everything your heart desires!

Italian Pirazo Pie; a twist on the classic meat pie.

 

How this pie works?

You fit half of the dough onto a pie plate, spoon on the filling, and then top with another piece of rolled out dough; plain or go fancy like I did with some rusty lattice work.

If you want to learn how to do proper pie lattice, check out this tutorial.

Italian Pirazo Pie; a twist on the classic meat pie.

This pie does take time to come together.

  1. Make the dough. Let it proof.

  2. Make the filling. Let it cool.

  3. Assemble the pie.

  4. Bake. Let it cool.

And THEN you get to dig in.

But it’s all well worth the time and effort…for this pie really is scrummy. You’ll find yourself going in for second And third helpings. Maybe more. :3

Italian Pirazo Pie; a twist on the classic meat pie.

I’m sure you’ll love this Italian Pirazo Pie; it’s a twist on the classic meat pie, easy to make and deeply comforting.

If you have any questions or comments let me know in the comment box down below.🙂

Stuffed Italian Pirazo Pie

Serves: 6-8
Ingredients:
For the Dough
3 cups all-purpose flour, plus more as needed
1 standard packet (1/4 ounce) or 2 ½ teaspoons active dry yeast
2 teaspoons granulated sugar
1 teaspoon salt
1 egg
¼ cup vegetable oil
½ cup whole milk
Lukewarm water, as needed
For the Filling
2 Tbsp cooking oil
1 tsp ginger garlic paste
250g ground beef
½ tsp red chilli flakes
½ tsp salt
¼ tsp ground black pepper
½ tsp cumin powder
1 tomato, chopped
1 Tbsp tomato paste
2 Tbsp tomato ketchup
¼ tsp garam masala (all-spice powder)
1 green chilli, finely chopped
Fresh coriander, finely chopped
1 green bell pepper, chopped
Cheddar cheese, shredded
Sesame seeds
1 egg, for egg wash
Directions
DOUGH
In a large mixing bowl combine the flour, yeast, sugar, salt, the egg, oil, and the milk. Slowly mix in the water with your hands till all the ingredients are mixed well and dough starts to form.
Knead the dough for 5-7 minutes on a floured counter top till the dough becomes smooth and is no longer sticky. Add more flour if it is still sticky.
Bang the dough on the counter top 7-8 times for elasticity.
Shape the dough in a ball and place in a greased bowl. Brush the top lightly with some oil. Cover with plastic or a kitchen cloth, and allow the dough to rise somewhere warm until doubled in size, around 2 hours. In the meantime, prepare the filling.
FILLING
Heat oil in a pan, and fry the ginger garlic paste till golden brown. Add in the ground beef. Cook till the beef changes color, stirring constantly, for around 3-4 minutes. Add in the red chilli flakes, salt, black pepper, cumin powder, chopped tomato, and the tomato paste along with a ¼ cup of water. Mix. Cover and let it simmer on low heat for 10-12 minutes.
Then, increase the heat, and let excess water evaporate, stirring constantly. Add in the ketchup, bell pepper, coriander, garam masala, and the chopped green chilli. Mix well.
Set aside, and allow to cool.
ASSEMBLING
Punch down the dough and divide in half. Roll both halves, onto a floured counter surface, in the shape of two circles around 10 inches wide or according to the size of your pie plate.
Place one half of the rolled out dough onto a greased pie dish. Spoon on the filling. Top with shredded cheese. Place the other rolled out half of the dough on top. Crimp the edges. Brush with a beaten egg. Sprinkle on a few sesame seeds.
Bake at 200 degrees C for 25-30 minutes till its golden brown.
Enjoy!

 

Italian Pirazo Pie; a twist on the classic meat pie.

Pumpkin Nutella Swirl Muffins

It may not feel like fall yet but summer is definitely over. College starts tomorrow and I am, needless to say, already heading towards depression.

Last year of college! Can you blame me?

Oh the jitters. Which would justify why I’ve been hankering down in the kitchen everyday all day long. Nothing like some good fall baking to make everything better.

These pumpkin Nutella swirl muffins are the BOMB. They’re soft, tender, and extremely moist. You won’t be able to stop at one!

 

These pumpkin Nutella swirl muffins are the BOMB. Bursting with fall flavors, these muffins will make your house smell like the most glorious bakery in Italy.

 

Pumpkin and Chocolate were meant to be together and when that chocolate is in the form of luscious Nutella, you know the muffins are bound to be out-of-this-world good.

They’re soft, tender, and extremely moist.

.

.

.

You won’t be able to stop at one!

These pumpkin Nutella swirl muffins are the BOMB. They’re soft, tender, and extremely moist. You won’t be able to stop at one!

For my fellow Pakistani peeps who aren’t accustomed to the pumpkin ecstasy, let me tell you that it is d.e.l.i.c.i.o.u.s!

Pumpkin puree makes everything silky, soft and extremely moist. It doesn’t have a very distinct flavor which is why you add spices like cinnamon and nutmeg to amplify it.

I have yet to see pumpkin puree being sold here in the supermarkets of Islamabad, which is why I made my own pumpkin puree from scratch. I’ll do a step by step post on it if you like. It’s very simple, just slice a pumpkin up, de-seed it, and roast in the oven till fork-tender. Cool and then scoop out all the soft bits. Chopperize or blend till smooth. Fill up disposable Ziploc bags with it and freeze. It lasts for up to a year.

Be it the classic Pumpkin Chocolate Chip Bread or Pumpkin Fettuccine, homemade pumpkin puree can be used for all sorts of things; both sweet and savory.

These pumpkin Nutella swirl muffins are the BOMB. They’re soft, tender, and extremely moist. You won’t be able to stop at one!

These pumpkin Nutella swirl muffins are the BOMB. They’re soft, tender, and extremely moist. You won’t be able to stop at one!

Give pumpkin a try. You won’t regret it.🙂

Pumpkin Nutella Swirl Muffins

Prep Time: 15 minutes                                                                        Yields: 18 muffins
Cook Time: 20 minutes
Ingredients:
  • 1 cup pumpkin puree (read description above)
  • 2 eggs, at room temperature
  • 1/2 cup oil
  • 1 cup sugar
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • 1 cup whole milk, at room temperature
  • 1/2 cup Nutella spread
Directions:
Preheat oven to 180 degrees C. Line a muffin pan with paper liners or grease the tray well with cooking oil.
In a mixing bowl, whisk together the pumpkin puree, sugar, eggs, and oil until well-combined. In another bowl, sift together the flour, baking powder, salt, cinnamon powder, and nutmeg. Add the flour mixture and milk to the pumpkin mixture alternatively, starting and ending with the flour, until everything is just combined. DO NOT OVERMIX.
Spoon batter into the muffin tray cavities, filling about 3/4 of the way full.
Place the Nutella into a microwave-safe bowl and microwave for 20-30 seconds or until it thins out. Using a teaspoon, drop a spoonful or two of Nutella onto the top of each muffin and swirl with a knife.
Bake for 25-30 minutes or until set and golden brown. Best served warm!
*Store leftovers in an airtight container. Warm in microwave before serving.
Recipe source: Inside BruCrew Life

These pumpkin Nutella swirl muffins are the BOMB. They’re soft, tender, and extremely moist. You won’t be able to stop at one!

The Fluffiest Pancakes You Will Ever Eat

Thick, fluffy, downright delicious. This is the only pancake recipe you need!

The Fluffiest Pancakes You Will Ever Eat

What’s better on a weekend than to sit home in your pajamas and eat a stack of fluffy pancakes doused in chocolate syrup?

 

The Fluffiest Pancakes You Will Ever Eat

And could there be anything better than pancakes to start your Eid holidays with?

Not really.

 

The Fluffiest Pancakes You Will Ever Eat

These pancakes are so light, so fluffy I could die!

A whole batch takes just minutes to whip up. Serve them smothered in Nutella, maple syrup, or jam; they’re awesome either way. Make these today, tomorrow, every day!

xoxo, Noor

Fluffy Buttermilk Pancakes

Yields: 13-15 pancakes
Ingredients:
1 ¼ cup all-purpose flour
2 teaspoons baking powder
1 Tablespoon granulated sugar
¼ teaspoon salt
1 cup buttermilk1
1 egg
1 Tablespoon melted & cooled butter or vegetable oil
Directions:
In a medium bowl, whisk together the flour, baking powder, sugar and salt. Whisk in the buttermilk, egg and melted butter, just until all mixed together (small lumps are fine, DON’T OVERMIX).
Heat a large, nonstick pan over medium-heat and lightly brush with oil or butter. Using an ice cream scoop (or any large spoon) add the batter to the pan. Cook the pancake for 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 1 to 2 minutes, until the other side is golden as well. Repeat with the remaining pancake batter.
Serve pancakes immediately topped with a drizzle of maple or chocolate syrup. Enjoy
Notes:
1.        DIY Buttermilk: 1 cup milk + 1 Tbsp vinegar. Mix and let it sit for 10 minutes. Mix well and use.
*To achieve smooth brown pancakes, don’t grease the pan after every single pancake. Grease it after every third pancake. Hope that makes sense.

 

nnnn

Peach Crumble Pie

Pie makes everything better.

That’s what I snapped last week when I was baking this peach pie. The therapeutic value of making a pie really is just bazoom!

Peach Crumble Pie. A flaky crust filled with juicy peaches and topped with a walnut cinnamon crumble. It’s sweet. It’s juicy. It’s delicious.

Last week wasn’t a particularly good week (refer to last post).

What kept me from going over the edge was baking. And cooking. All day long. I would start my day with pancakes, moving onto pasta, naans, pizza, and ending with iced tea.

But nothing could beat the making of this pie. It was so SO relaxing and stress relieving.  Even if it was just for a few minutes, I stopped worrying about everything else and just enjoyed the feel of the cold butter in my hands, and the wonderful aroma of the juicy peaches and the cinnamon.

Thank you Sally for this wonderful recipe!

I can’t believe I’ve gone this long without making an actual pie (these tiny things don’t count).

 

Peach Crumble Pie. A flaky crust filled with juicy peaches and topped with a walnut cinnamon crumble. It’s sweet. It’s juicy. It’s delicious.

 

This pie involves a flaky crust filled with juicy peaches and topped with a walnut cinnamon crumble.

It’s sweet. It’s juicy. It’s delicious.

If that doesn’t scream summer to you, I don’t know what will.

 

Peach Crumble Pie. A flaky crust filled with juicy peaches and topped with a walnut cinnamon crumble. It’s sweet. It’s juicy. It’s delicious.

I’ve used the same pie crust I used for the Apple Hand Pies. It’s buttery, flaky, and everything a good crust should be.

*As mentioned, the vegetable shortening in the recipe is Crisco and it’s easily available in every big supermarket.

 

A few pointers before we head straight to the recipe:

  • Use very very cold butter and shortening. Cold fat when melts in the oven causes the pastry to puff up creating little air pockets which makes the end result so tender and flaky.

  • Be gentle with the pie crust. Unlike pizza dough, it doesn’t require kneading. Just mix till it comes together.

  • Use fresh peaches that aren’t too ripe nor too hard.

  • Walnuts are optional in the crumble but highly recommended.

  • Ice cream is NOT optional >> You must serve this pie with vanilla ice cream.

A slice of fresh homemade peach pie and a nice big scoop of vanilla ice cream, it might just be a slice of heaven!

Peach Crumble Pie. A flaky crust filled with juicy peaches and topped with a walnut cinnamon crumble. It’s sweet. It’s juicy. It’s delicious.

Peach Crumble Pie. A flaky crust filled with juicy peaches and topped with a walnut cinnamon crumble. It’s sweet. It’s juicy. It’s delicious.

And there you go. Peach Crumble Pie.

Peach Crumble Pie. A flaky crust filled with juicy peaches and topped with a walnut cinnamon crumble. It’s sweet. It’s juicy. It’s delicious.

I did it. I made a pie from scratch!

Peach Crumble Pie

Yields: 1 pie
Ingredients:
FOR THE PIE CRUST
1 and ¼ cups all-purpose flour
½ teaspoon salt
3 Tablespoon (45g) unsalted butter, chilled and cubed
¼ cup + 2 Tablespoon vegetable shortening, chilled
¼ cup ice water
FOR THE FILLING
6-8 medium sized peaches, cut into chunks
½ cup packed brown sugar
½ cup all-purpose flour
2 teaspoon lemon juice
¼ teaspoon cinnamon powder
FOR THE CRUMBLE:
1/2 cup packed brown sugar
1 teaspoon cinnamon powder
3/4 cup all-purpose flour
1/3 (75g) cup unsalted butter, melted and slightly cooled
1/2 cup chopped walnuts, lightly roasted *optional
Directions:
For the Pie Crust
In a large bowl, mix together the flour and salt. Add the butter and shortening. Using two forks, or with the help of your fingertips, cut the butter and shortening into the flour until it resembles bread crumbs, some bigger bits of butter are perfectly fine.
Drizzle in the icy cold water little by little, stirring with a wooden spoon. When the dough begins to form large clumps, do not add more water.
Flour a work surface and transfer dough on it. Using floured hands, fold dough into itself till it comes together, and the flour is fully incorporated into the fats. Form a ball. Flatten it and wrap tightly in plastic wrap. Refrigerate for at least 2 to 3 hours
For the Filling
Peel the peaches and chop them into 2 inch chunks.
In a large bowl, combine together the peach chunks, brown sugar, flour, lemon juice, and cinnamon until thoroughly combined. Set aside.
Preheat oven to 200 degrees C.
For the Crumble
In a bowl, combine the brown sugar, cinnamon, and flour. Stir in the butter and chopped walnuts. Mixture will be thick. Set aside.
Assembling
On a floured work surface, roll out one of the chilled dough until you have a circle 12 inches in diameter. Carefully place the dough onto a greased 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Cut off any excess dough from the edges. Prick the base using a fork.
Spoon the peach filling onto the crust, leaving any liquid behind in the bowl.  Sprinkle over the peaches the prepared crumble topping.
Bake for 40-60 minutes, depending on your oven, till golden brown and bubbly.
Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up and the sugars and juices to settle.
Serve with vanilla ice cream. Cover pie leftovers tightly and store in the refrigerator for up to 5 days.
Notes:
I use and recommend Crisco as the vegetable shortening. It is easily available in all large superstores.
Cover pie leftovers tightly and store in the refrigerator for up to 5 days.
Baked pie can be frozen for upto 3 months.
Recipe source: Sally’s baking addiction

Peach Crumble Pie. A flaky crust filled with juicy peaches and topped with a walnut cinnamon crumble. It’s sweet. It’s juicy. It’s delicious.

Creamiest Chocolate Pudding

“Others have seen what is and asked why. I have seen what could be and asked why not.”

–Pablo Picasso

Have you ever wanted something so bad you think you’d die if you don’t have it? And when you think you’ve finally gotten it, its snatched away from you?

If yes, then this chocolate pudding is especially for you.

Eat it warm, eat it cold; it provides comfort like no other.

 

Eat it warm, eat it cold; chocolate pudding provides comfort like no other.

Chocolate pudding is just one of those things that never fails to bring a smile on your face or warmth to your toes.

Its rich, its creamy, and it is so so SO easy to make even my fogged up brain can whip it up. Just needs a little bit of patience and whole lot of whisking!

Eat it warm, eat it cold; chocolate pudding provides comfort like no other.

To start, combine sugar, cocoa, salt and cornflour.

Eat it warm, eat it cold; chocolate pudding provides comfort like no other.

Whisk in 2/3 cup milk and an egg.

Eat it warm, eat it cold; chocolate pudding provides comfort like no other.

Heat the rest of the milk to a scalding temperature.

Eat it warm, eat it cold; chocolate pudding provides comfort like no other.

Then whisk in the egg cocoa mixture and cook over high heat until the pudding thickens into a luscious, silky consistency.

Eat it warm, eat it cold; chocolate pudding provides comfort like no other.

Then remove the pudding from the heat and stir in vanilla extract.

Eat it warm, eat it cold; chocolate pudding provides comfort like no other.

Pour the chocolate pudding into a big bowl to chill. Press plastic wrap directly onto the surface of the pudding, so a skin doesn’t form.

Eat it warm, eat it cold; chocolate pudding provides comfort like no other.

Then, chill the pudding for an hour or two in the refrigerator or eat it warm. Enjoy!

Chocolate Pudding

Prep Time: 15 minutes                                                                        Yields: 4 servings
Cook Time: 12 to 15 minutes
Ingredients:
·         1/2 cup sugar
·         1/3 cup cocoa powder
·         1/4 cup cornflour (cornstartch)
·         1/4 tsp salt
·         2 2/3 cups  milk
·         1 large egg
·         1 tsp vanilla extract
Directions:
In a medium bowl, whisk together the sugar, cocoa, cornflour, and salt. In another bowl, mix together the egg and 2/3 cup of milk. Gradually add milk mixture over the cocoa mixture and whisk to dissolve well. Set aside.
In a sauce pan bring the rest of the milk (2 cups) to a boil.
Remove from heat and gradually add the egg mixture over the hot milk whisking the whole time. Place it back over the heat and cook whisking constantly until the mixture thickens, about 3 minutes on medium heat.
Remove the pudding from the heat and stir in vanilla extract.
Pour the pudding into 4 individual or one big bowl and press plastic wrap directly on the surface of the pudding so a skin doesn’t form. Refrigerate for an hour or two until chilled or serve warm drizzled with chocolate syrup.
Notes:
Good quality cocoa powder is paramount to this recipe otherwise you’ll end with a Milo like tasting bland pudding. For intense chocolate flavor, add in a couple tablespoons of melted dark chocolate.
Recipe source: Home Cooking Adventure

Eat it warm, eat it cold; this Chocolate Pudding provides comfort like no other.