Milk Chocolate Chunk Oat Cookies

Posted in Cookies by Spatula in My Pocket

Chunks of milk chocolate and rolled oats. The ultimate cookie combination!

Chunks of milk chocolate and rolled oats. The ultimate cookie combination!

I bake cookies often. Not for any particular reason, other than I find them to be the quickest thing to whip together to satisfy my sweet cravings.

I end up baking half of the dough and stashing the rest in my freezer for the next wave of cravings.

#sorrynotsorry

Chunks of milk chocolate and rolled oats. The ultimate cookie combination!

These Milk Chocolate Chunk Oat Cookies are everything you’re looking for in a cookie: slightly crisp edges, soft in the middle, and melty bits of chocolate in every bite….perfection!

The rolled oats add to gritty texture of the cookies and there are chunks of chocolate scattered throughout. You can add chopped walnuts or raisins to add an extra oomph of flavor.

Chunks of milk chocolate and rolled oats. The ultimate cookie combination!

Notes:

Once the dry ingredients are added, don’t over-mix the dough. With cookies, the less mixing, the better (once flour has been added). This will keep them soft and chewy instead of hard and dense.
Don’t forget parchment paper to line your cookie sheet. Parchment paper prevents the bottom of these cookies from getting overly baked/browned, and prevents them from sticking to the baking sheet.
Chill the dough for at least 30 minutes before baking. Chilling gives the dough time to rest and results in a flavorful cookie with a tighter shape. If you chill the dough for more than 30 minutes, it will firm up and become difficult to handle. If this happens, simply let the dough come to temperature on the kitchen counter before using.
Any milk chocolate will do. You can also use dark chocolate if you prefer a more bitter edge to balance the sweetness of the cookie.
If you can’t find rolled oats, you can use quick cooking oats. The texture of the cookies might be a litter harder.
These cookies are tender right out of the oven and will firm up as they cool. Make sure you let them cool on the baking tray for at least 5-6 minutes, before moving them to the rack to cool completely.
Unbaked cookie dough balls freeze really well. Place them in a freezer bag and freeze for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

Chunks of milk chocolate and rolled oats. The ultimate cookie combination!

Make a double batch and stash half the cookies in the freezer for another day.

It is always a wise idea to have cookie dough on hand in case of (sugar craving) emergencies 😉

Milk Chocolate Chunk Oat Cookies

Makes 24 cookies

Ingredients:

· 1 1/2 cups (250g) flour

· 1/2 cup (50g) rolled oats

· 1 tsp cornflour

· 1 tsp baking soda

· 3/4 tsp salt

· 1/2 cup (113g) unsalted butter, at room temperature

· 1/2 cup (110g) brown sugar

· 1/2 cup (120g) granulated white sugar

· 1 large egg, at room temperature

· 1 tsp vanilla extract

· 300g milk chocolate, chopped

Directions:

In a medium bowl, whisk together flour, oats, cornflour, baking soda, and salt. Set aside.
In a large bowl, beat butter and sugars at medium speed until creamy. Beat in egg and vanilla until combined.
Reduce speed to low and gradually add flour mixture; beat just until incorporated.
Fold in chocolate chunks.
Cover dough and chill in the refrigerator for 30 minutes.
Preheat oven to 180˚C, and line a baking sheet with parchment paper.
Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheet; top cookies with additional chocolate chunks (optional), pressing gently to adhere.
Bake for 10-12 minutes, until edges are set. Cool for 5 minutes on baking sheet, and then transfer to a wire rack. Let cool completely.

Notes

* If using salted butter, reduce the amount of salt to a ¼ tsp.

** Cookies stay fresh covered at room temperature for up to 1 week.

30Apr2020

Garlic Knots

Posted in Breads, Ramadan, Savoury by Spatula in My Pocket

Garlicy, herby, melt-in-your-mouth pillows of dough.

Garlicy, cheesy, melt-in-your-mouth pillows of dough.

Garlic knots are strips of pizza dough twisted into the shape of a knot, baked till golden brown, and then brushed with a garlic and herb infused butter. I have been craving them ever since I last ate them at Pizza Pigrims in London.

With plenty of time on hand, I tried to perfect the recipe at home and turns out they are SO much easier than you’d expect and packed with flavor.

Nothing beats homemade dough fresh out of the oven especially if its smothered in garlicky buttery goodness.

These rolls are a cinch to make.It is a little hard to tie the dough into knots, but after a few tries you get the hang of it.

Below is a step-by-step guide on how to shape them along with a picture tutorial at the end of the recipe:

How to Shape Garlic Knots

Using your hands, shape the dough into a log.
Cut the log into 1-inch strips.
Roll each strip into a long rope, around 8-inches long.
Tie the rope into a knot.

Don’t worry if they are a little wonky (like mine :p), they still taste delicious.

Garlicy, cheesy, melt-in-your-mouth pillows of dough.

Garlic knots are best served fresh out of the oven. However, they are still light and soft when served the next day. Simply heat them in a microwave for a few seconds until warmed through.

They are traditionally served as an accompaniment with a bowl of soup, pasta or pizza, but they are so delicious that they can be served alone, and can be a perfect addition to your iftar table.

Garlicy, herby, melt-in-your-mouth pillows of dough.

They are one of the most satisfyingly delicious things to eat and are unbelievably addictive. Try them this Ramadan and let me know they turn out.

More delicious recipes you can try this Ramadan:

Shepherd’s Macaroni Pie

Stuffed Italian Pie

Chicken Bread

Cheesy Baked Pasta

Garlic Knots

Yields: 16- 18 knots

Ingredients:

For the Dough

· 2 1/4 cups (280g) all-purpose flour

· 1/2 tsp (2g) salt

· 2/3 cup (160ml) lukewarm milk

· 1 tbsp (15g) sugar

· 1 standard packet of instant yeast

· 2 tbsp (30g) melted butter or oil

· 1 egg

For the Garlic Butter

· 4 Tablespoons (50g) butter, melted

· 3 garlic cloves, minced

· 2 Tablespoons chopped fresh coriander

· Pinch of salt

Directions:

Make the dough: In a large mixing bowl combine all the dough ingredients and start kneading it for 5-7 minutes until it pulls away from the edges of the bowl.
Shape the dough in a ball and place in a greased bowl. Brush the top lightly with some oil. Cover with a kitchen cloth, and allow the dough to rise somewhere warm until doubled in size, around 2 hours.
Shape the dough: When the dough is ready, punch it down to release the air. Using floured hands on a lightly floured work surface, shape the dough into a log shape (refer to picture guide below). Using a very sharp knife, slice into 1-inch strips. Roll each strip into a long rope. Tie each rope into a knot. You can tuck the two ends of the knots underneath the knot or leave them out. Arrange the knots on two greased baking sheets.
Cover with a kitchen towel and let the knots rest for 30 minutes.
Preheat oven to 350F (180C).
Brush the knots with beaten egg.
Bake the knots for 18-25 minutes until golden.
Topping: While they are baking, make the garlic butter by mixing together the melted butter, garlic, chopped coriander and salt together.
Brush the knots with butter mixture right after they are out of the oven.
Serve hot.

How to shape them

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Picture credits: Finecooking

10Oct2018

Molten Chocolate Chip Cookies

Posted in Cookies by Spatula in My Pocket

Cookies so good I’ve made them three times already!

Chocolate chip cookies packed with dark chocolate which melt into the most gorgeous glistening pools of molten chocolate. #chocolate #cookies #recipe

These are the best chocolate chip cookies I’ve ever had. Period. Why you may ask?

No fancy ingredients needed, only the basics; butter, sugar, flour, egg
No electric mixer required. Just a whisk, saucepan, and some mixing bowls.
No chocolate chips. We use bars of dark chocolate chopped into gorgeous shards and chunks; some big, some small. That way your warm cookies have pools of molten chocolate instead of just tiny chocolate bits.

They’re soft and gooey in the middle with a perfectly chewy edge. And my favorite part: they’re packed with dark chocolate which melts into the most gorgeous glistening pools of molten chocolate.

The best thing about using chocolate bars instead of chocolate chips is that your warm cookies have pools of molten chocolate and not just tiny chocolate bits. Chocolate chip cookies packed with dark chocolate which melt into the most gorgeous glistening pools of molten chocolate. #chocolate #cookies #recipe

These cookies can be whipped up quickly, they taste AMAZING, they have the perfect texture, and I don’t see why you shouldn’t make them.

Chocolate chip cookies packed with dark chocolate which melt into the most gorgeous glistening pools of molten chocolate. #chocolate #cookies #recipe

NOTES

Use the best dark chocolate you can find. I recommend using either Bournville or Lindt Dark 70%. The slightly bitter edge balances the cookie sweetness perfectly.
Chop the dark chocolate roughly. The larger the chunk, the easier it will spread into a molten pool of chocolate.
I recommend chilling the dough for at least 20 minutes before baking. Chilling gives the dough time to rest and helps develop the flavor. It also prevents the cookies from spreading too much. The colder the dough, the thicker the cookies!
Dough can also be chilled overnight. The next morning, allow it to sit at room temperature just long enough so that you can scoop it and bake for an extra 2-3 minutes.
These cookies are perfect for when cravings strike. Seal cookie dough balls in a ziplock bag and stash in the freezer for up to three months. Bake frozen cookie dough balls for an extra two minutes, no need to thaw.
When baking, the cookies tend to expand a lot so be sure to space the cookie dough balls apart.
This recipe makes 14 cookies; I have halved the original recipe. But you can easily double the recipe it if you want to make more.

BEST COOKIES EVER

aaand I’m out.

Molten Chocolate Chip Cookies

Yields: 14 cookies

Ingredients:

· 1/2 cup / 113g unsalted butter chopped

· 1 ½ cup + 2 Tablespoons / 208g all-purpose flour

· ½ teaspoon baking powder

· ½ teaspoon baking soda

· ½ teaspoon salt

· ¾ cup / 160g packed brown sugar

· ¼ cup / 50g granulated sugar

· 1 large egg

· 1 teaspoon vanilla

· 6 ounces / 170g semisweet or bittersweet chocolate, chopped into large chunks

· Sea salt for sprinkling, optional

Directions:

Preheat oven to 180˚C. Line a baking sheet with parchment or wax paper.
In a medium saucepan over a very low heat, heat the butter until it is just melted.
Chop your chocolate and set aside.
In large bowl, whisk together your dry ingredients: the flour, baking powder, baking soda, and salt. Set aside.
Pour the melted butter into a different large bowl and whisk in the white and brown sugar. It may look very weird and greasy, but keep mixing, it will smooth out after you’ve stirred it for a bit. Add in the egg and vanilla. Whisk till combined.
Add your dry ingredients to the wet mixture and combine all together using a spatula. Once blended, add the chopped chocolate and mix until just combined.
Wrap the dough in plastic wrap and let it rest for at least 20-30 minutes in the fridge – preferably overnight.
Make the dough into golf-ball sized balls (about 3 tablespoons per cookie) and bake for 10-14 minutes, rotating the pan about half way through baking. (Colder dough takes longer to bake.) Cookies should be puffed up and have nice golden edges.
Leave cookies on cookie sheet for a few minutes and then transfer to a cooling rack. They will deflate a little. Store in an airtight container.

Recipe adapted from Seven Spoons My Favorite Recipes for Any and Every Day by Tara O’Brady

23Jul2018

Best All-Cocoa Brownies

Posted in Brownies and Bars by Spatula in My Pocket

I’m baaaack…..

It’s been a long time since I posted anything but I promise that I had good reason – which I’ll get to later.

First can we just stop, wait a minute and admire the gorgeousness that this brownie is!

A Rich, fudgy, ALL cocoa brownie. #chocolate #brownies #fudge #spatulainmypocket

Look at that fudge.

Look at that shine.

Look at the corky piece of walnut peeking through.

Doesn’t it make you want to sink your teeth into it right now?

A Rich, fudgy, ALL cocoa brownie. #chocolate #brownies #fudge #spatulainmypocket

These brownies have become my go-to brownies because they are THE best.

**They’re extremely dense, fudgy, chewy and have NO chocolate in them. That’s right, not a single square!**

I almost wept with joy upon biting into my first, straight from the oven (hence the unruly cuts), square of deep dark chocolate deliciousness. I’m swooning just thinking about them.

A Rich, fudgy, ALL cocoa brownie. #chocolate #brownies #fudge #spatulainmypocket

I found the recipe on kitchn.com and was drawn to its name ‘Pantry Cocoa Brownies’ which is very apt because they really do just call for ingredients that I’m sure all of us have in our kitchens – oil, sugar, eggs, flour, and cocoa.

Nothing extra!

No need to worry about buying copious amounts of dark chocolate or melting pounds of butter or making buttermilk.

A Rich, fudgy, ALL cocoa brownie. #chocolate #brownies #fudge #spatulainmypocket

These fudgy chocolatey bars of goodness take half an hour to make and another half an hour to bake.

That’s an hour well spent I’d say especially considering you’ll have an entire batch of devilishly good brownies at the end of it.

The smell of chocolate wafting through your entire house is an added plus.

A Rich, fudgy, ALL cocoa brownie. #chocolate #brownies #fudge #spatulainmypocket

There are two things to note about the recipe:

I’ve added half a cup of chopped walnuts, they’re totally optional though. I personally love nutty and crunchy bits in my brownie. The original recipe does not call for any nuts.
The original recipe does however call for powdered sugar instead of normal granulated sugar. If you don’t have powdered sugar on hand, you can grind normal granulated sugar in a blender or food processor. But decrease the amount slightly because as compared to powdered sugar, granulated sugar is heavier in weight.

With that out of the way, make them and let them blow your mind.

Cheers – Noor

Cocoa Brownies

Prep Time: 30 minutes Yields: 9 large or 16 small squares

Cook Time: 25-30 minutes

Ingredients:

2/3 cup canola oil

2/3 cup cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon baking powder

1/2 teaspoon salt

3 large eggs

2/3 cup packed dark brown sugar

1 1/3 cups icing sugar*

1 teaspoon vanilla extract

1/2 cup chopped walnuts

Directions:

1. Preheat oven to 180 degrees C.

2. Grease a 9-inch square baking pan and line I with wax or parchment paper. Set aside.

3. Place the oil into a microwave-safe bowl and heat in 4 to 6 (5-second) bursts until it is warm but not hot. Add the cocoa powder and whisk until completely smooth and combined. Let sit for 4 or 5 minutes so the cocoa can bloom.

4. In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.

5. In another bowl, place the eggs, powdered sugar, and brown sugar. Using a handheld mixer, beat on medium speed until fluffy and lighter in color. Beat in the vanilla until just combined.

6. Add 1/2 of the cocoa mixture to the egg mixture and mix at medium-high speed until it is shiny and fully combined, about 2-3 minutes.

7. Next, add in the flour mixture to the egg and cocoa mixture and mix at low speed until fully combined. Add the remaining cocoa mixture and mix at medium-high speed until the batter is shiny and fully combined, about 1 minute. Fold in the chopped walnuts.

8. Transfer to the prepared baking pan.

9. Bake for 25 to 30 minutes. You’ll know the brownies are done when a toothpick inserted in the middle comes out with a few crumbs attached (it shouldn’t be completely wet) and the brownies pull away from the edges of the pan.

10. Let them cool (if you can help it ;)) before cutting into squares.

Notes

*If you don’t have icing/powdered sugar on hand, you can grind normal granulated sugar in a blender or food processor. But decrease the amount slightly because as compared to powdered sugar, granulated sugar is heavier in weight.

**Brownies can be stored in an airtight container at room temperature or in the fridge for up to 2 days.

Recipe source: kitchn

30Oct2017

CUPCAKE MASSACRE {Halloween Special}

Posted in Cakes, Cupcakes by Spatula in My Pocket

Happy Halloween errybady!

It’s not that late to whip up a batch of these scary yet cute cupcakes.

Cupcake Massacre. This would make for a perfect centerpiece for a Halloween celebration!

Halloween or not, these cupcakes make for an adorable treat minus the blood splatters.

And they’re super easy too.

Here’s what you need to make this cupcake massacre for your Halloween party:

Cupcakes

I posted a recipe of my favorite chocolate cupcakes just a few days ago. You can find the recipe HERE. They’re super moist, fudgy and will make for the perfect base for all the spooky décor on top.

Frosting

I used my recipe for Buttercream frosting I posted years ago for all the cupcakes. Buttercream is light and creamy and holds its shape perfectly for piping.

Recipe: HERE and HERE

Owl Cupcakes

You will need:

Chocolate Frosting

Red M&Ms

Chocolate chips or chocolate M&Ms

Oreos

Method:

Spread chocolate frosting on top of the cupcake.
Push two Oreo wedges into the top edge of the cupcake to make the ears.
Top with two whole Oreo halves, icing side up for eyes. Dot the bottom of two chocolate chips or chocolate M&Ms with frosting and place on top of Oreo halves for eyeballs.
Place a red M&M in the center for the nose.

Cookie Monster Cupcakes

You will need:

Blue tinted Frosting (using Americolor Sky Blue Food Coloring)

Plain White frosting

Chocolate Chip Cookies

Mini Chocolate Chips

Multi-Opening Decorating Tip (Wilton Cake Decorating Tip 233)

Plain round piping tip

Disposable Piping Bag

Method:

Spread a thin layer of blue frosting on top of the cupcake
Fill a piping bag fitted with the multi-opening piping tip and fill it with the remaining blue frosting
Make the Cookie Monster’s fur by applying even pressure to the piping bag and pulling directly up. (Watch this tutorial for a better idea) Cover the entire top of the Cookie Monster Cupcake with blue fur.
Pipe small dots of plain white frosting as the two eyes. Place a mini chocolate chip on each as eyeballs.
Stick one half of a chocolate chip cookie into the frosting to represent the Cookie Monsters’ mouth.

(on some cupcakes, I used the white part of an Oreo as the base of the eyes. But I think the white frosting looks better)

Bloody Broken Glass Cupcakes

*Inspired by the awesome Scran Line

Broken glass cupcakes with gashes and dribbles of blood.

You will need:

Grey tinted Frosting (using Wilton Black Food Coloring)

Edible Blood

2 Tbsp. granulated sugar

1 M Wilton round Piping Tip

Disposable Piping Bag

Rice Crispies

Method:

To prepare the sugar glass, melt the sugar in a pan over medium high heat till it starts changing color (do NOT stir). Pour onto a greased dish, throw on top some sugar crystals for a jaded effect and set aside to harden.
Transfer the frosting into a piping bag fitted with a round piping tip. Pipe swirls of frosting onto the cupcake.
Using a knife, make gashes into the piped frosting. Drizzle the edible blood on top and let it trickle down the gashes.
Top with shards of the prepared sugar glass.

Or throw on some maggots aka Rice Crispies.

Bloody cupcakes with maggots and gashes.

Group them together.

Drizzle spatters of blood on top and there you have it!

Your very own cupcake massacre.

Cupcake Massacre. This would make for a perfect centerpiece for a Halloween celebration!

This would make for a perfect centerpiece for a Halloween celebration!

It’s definitely an attention grabber.

27Oct2017

Super Moist Chocolate Cupcakes with Chocolate Frosting

Posted in Cakes, Cupcakes by Spatula in My Pocket

I’ve made a lot of cupcakes in my time. Some using one egg, two eggs, some with no eggs. Some with butter, some with oil. Some with coffee, some without.

I’ve tried all kinds of variations in the hope of finding the perfectly moist, melt-in-your mouth chocolate cupcake.

And trust me when I tell you, I have finally found my favorite version to share with you.

This is it!

Moist chocolate cupcakes topped with a fudgy chocolate frosting

This ridiculously easy, no mixer-needed recipe takes literally minutes to put together. And the result you ask? Sheer perfection.

Rich, moist, indulgent, and deliciously chocolatey; the perfect base for a big swirl of frosting.

Moist chocolate cupcakes topped with a fudgy chocolate frosting

These cupcakes pair well with all kinds of different flavors;

Peanut butter
Oreos
Peppermint
Salted caramel!!

But chocolate on chocolate is my favorite way to go.

Moist chocolate cupcakes topped with a fudgy chocolate frosting

This frosting is a Chocolate Fudge Buttercream: rich, fudgy whipped buttery goodness. It’s making my mouth salivate just writing about it…

Its dark, creamy and o’so dreamy.

This frosting will BLOW. YOUR. MIND.

Moist chocolate cupcakes topped with a fudgy chocolate frosting

The chocolate cupcakes are made with cocoa. The flavor is very dark, but not bitter in the least.

Then the combination of oil, coffee & buttermilk makes these cupcakes super moist. The cupcakes in no way taste of coffee. The hot coffee just helps the cocoa “bloom” and develop the intense chocolate flavor making them darker and richer.

Moist chocolate cupcakes topped with a fudgy chocolate frosting

Important tip!!
Make sure you fill the cupcake liners only 2/3 of the way full. Not ½ or all the way to the top.

Cupcake conundrums

Overfilling will lead to overflowing of the batter and result in flat mushroom tops.

Underfilling will result in tiny cupcakes with an unappealing overhang of the cupcake liner

If you want the perfectly risen cupcake…2/3 is the way to go!

Moist chocolate cupcakes topped with a fudgy chocolate frosting

Everyone should have a classic chocolate cupcake recipe in their life.

This is mine.

Hope you love it as much as I do.

If you do try it, post a photo on Instagram with the hashtag #spatulainmypocket

I love to see all your creations 🙂

Chocolate Cupcakes with Chocolate Frosting

Prep Time: 5 minutes Yields: 12 cupcakes

Cook Time: 15 to 18 minutes

Ingredients:

Chocolate Cupcakes

3/4 cup flour

3/4 cup granulated sugar

1/4 cup cocoa powder

3/4 teaspoon baking soda

3/4 teaspoon baking powder

3/4 teaspoon cornflour, leveled

1/2 teaspoon salt

1/3 cup buttermilk, at room temperature¹

1/4 cup hot coffee²

3 Tablespoon oil

1 egg, at room temperature

1 teaspoon vanilla extract

Chocolate Frosting

6 tablespoons (90g) butter, softened to room temperature

2 and 1/2 cup icing’ sugar

2/3 cup cocoa powder

1 teaspoons vanilla extract

4-6 Tablespoons milk

Directions:

For the cupcakes: Preheat oven to 180 degrees C.
Line a cupcake pan with liners.
In a large bowl; whisk together flour, sugar, cocoa powder, baking soda, baking powder, cornflour, and salt.
In another bowl, whisk together the milk, coffee, oil, egg, and vanilla extract.
Pour the wet ingredients into the dry while whisking vigorously; batter will be thin. (Pouring batter into a measuring jug makes it much easier to distribute into the cupcake pan.)
Portion out batter into cupcake tins.
Bake for 15-18 minutes, until springy to the touch.
Allow to cool completely.

For the frosting: Using an electric mixer, beat the butter on high speed until smooth and creamy. Turn speed to low and slowly add the sugar, and the cocoa powder. Add tablespoons of milk in between. Beat until sugar/cocoa are absorbed into the butter, about 2 minutes. Turn mixer to medium speed and add the vanilla extract. Turn the mixer to high speed and beat till frosting is smooth and shiny. Add more milk if frosting is stiff. Add more sugar if frosting is too loose.

Pipe or spread the frosting onto the cooled cupcakes. Top with sprinkles if desired.

These cupcakes are best at room temperature and can be stored in the refrigerator for up to 5 days.

Notes

1. Homemade buttermilk: ¼ tsp vinegar + 1/3 cup whole milk.

2. I use a ¼ cup boiling water mixed with a ¼ tsp of instant coffee granules.

9Oct2017

Salted Caramel Apple Pie Bars

Posted in Desserts, Puddings and Pies by Spatula in My Pocket

The time has come when mangoes and peaches have made their final descent and hot sweaty days of slaving in the kitchen are officially a distant memory.

Salted Caramel Apple Pie Bars

I may have found it hard saying goodbye to my summer desserts but I am loving fall and everything it has bought with it.

The cool crisp air. The warm brown orange hues. The piles of beautiful autumn leaves on the pavement. The early sunsets. Halloween!

Pumpkin muffins. Warm tea. And apples. Lots and lots of beautiful apples and with it an endless list of things to make.

Shortbread crust. Cinnamon apples. Crumb topping. Salted caramel. Apple pie bars...The perfect fall dessert!

I can’t think of a better way to welcome fall with open arms than with these warm cinnamon-ny apple pie bars.

Shortbread crust. Cinnamon apples. Crumb topping. Salted caramel.

The perfect fall dessert!

These bars struck me in the middle of a caramel cinnamon autumnal daydream.

I was craving apple pie but had neither the patience nor an audience to feed an entire pie. This recipe from Sally’s Baking Addiction proved to be a Godsend!

A quick version of the classic apple pie without all the hassle.

These apple pie bars taste even better than the original and they’re much easier to make.

Shortbread crust. Cinnamon apples. Crumb topping. Salted caramel. Apple pie bars...The perfect fall dessert!

They richness from the shortbread crust, the sweetness of the apples, the nuttiness from the crumble and the saltiness of the caramel together create magic in your mouth.

Shortbread crust. Cinnamon apples. Crumb topping. Salted caramel. Apple pie bars...The perfect fall dessert!

These nutty apple pie bars consist of 4 delicious components:

The shortbread crust is flaky and buttery and takes literally seconds to put together
The apples are warm and gooey and they make your entire house smell of cinnamon a smell so deliriously good, it makes me want to bottle it up and wear it as perfume.
The crumble is made up of oats, brown sugar, walnuts and more cinnamon. It has to be my favorite part of these bars. This crumble topping has infact been featured on the blog before. Remember this beautiful peach pie from last summer? Yup that’s the same crumble on top. The same bits of crumbly buttery deliciousness.
The salted caramel to balance the richness and sweetness. You can skip it out completely but I mean why would you? Its salted caramel!! Edible molten gold! *swoooon*

You may think that all these layers and components would take a lot of time to put together but trust me when I tell you, this recipe is super quick. There’s no chilling or blind baking involved. It takes no more than 20 minutes to put the whole dish together and bang it into the oven.

A note about the original recipe:

Sally‘s version calls for 115g of butter and ¼ cup of sugar for the crust. I found the crust too greasy and sweet the first time I made this recipe and so I used less butter and also reduced the sugar the second time around. This ratio works out perfectly.

Shortbread crust. Cinnamon apples. Crumb topping. Salted caramel. Apple pie bars...The perfect fall dessert!

Have it with a big scoop of vanilla ice cream on top and I guarantee they’ll become one of your favorite fall treats as soon as you take the first bite!

Shortbread crust. Cinnamon apples. Crumb topping. Salted caramel. Apple pie bars...The perfect fall dessert!

See you soon with some spooky treats. 😉

Salted Caramel Apple Pie Bars

Ingredients:

Shortbread Crust

90g (6 Tablespoons) butter, melted

3 Tablespoons granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

1 cup all-purpose flour

Apple Filling

2 large apples, peeled and thinly sliced (1/4 inch thick, makes 3-4 cups)

2 Tablespoons all-purpose flour

2 Tablespoons granulated sugar

1 teaspoon ground cinnamon

Crumble

1/2 cup quick cooking or old-fashioned oats

1/3 cup packed brown sugar

1/4 teaspoon ground cinnamon

1/4 cup all-purpose flour

1/4 cup walnuts, chopped *optional

60g butter, cold and cubed

Salted Caramel

I use this recipe.

Directions:

Preheat oven to 180 degrees C. Grease and line an 8-inch square baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides. Set aside.

For the crust: In a bowl, mix together the melted butter, sugar, vanilla, and salt. Add in the flour and stir until everything is well combined. Press the mixture evenly into the prepared baking pan. Bake for 25 minutes while you prepare the rest of the components.

For the apple filling: Combine everything in a large bowl, and mix until all of the apples are evenly coated. Set aside.

For the crumble: In a bowl, mix together the oats, brown sugar, cinnamon, walnuts, and flour. Cut in the chilled butter using two forks or your hands until the mixture resembles coarse crumbs. Set aside.

Assembling: Remove the crust from the oven. Evenly and tightly layer the apples on top of the warm crust. Press them down to make them fit. Sprinkle with the crumble topping and bake for 30–35 minutes or until the crumble is golden brown. Meanwhile prepare the salted caramel using this recipe.

Remove the pan from the oven and allow to cool for at least 20-30 minutes at room temperature before slicing. Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I cut them into 8 large bars for the pictures but usually cut them into bite size pieces since they are quite rich. Once cut, salted caramel sauce. Top with a scoop of vanilla ice cream and enjoy.

These apple pie bars are best served warm but they taste amazing cold too. Leftovers can be stored in the refrigerator.

Recipe adapted from: Sally’s Baking Addiction

Shortbread crust. Cinnamon apples. Crumb topping. Salted caramel. Apple pie bars...The perfect fall dessert!

25Sep2017

Fudgy Nutella Brownies

Posted in Brownies and Bars by Spatula in My Pocket

I have found a new favorite brownies recipe and it involves lots and lots of Nutella.

Fudgy on the inside, chewy around the edges. These brownies are the BEST brownies I’ve ever made.

My love for Nutella is nothing new on this blog. (Remember these Nutella cinnamon rolls? Nutella swirl muffins?!)

Fudgy on the inside, chewy around the edges. These brownies are the BEST brownies I’ve ever made.

I’ve said it before and I’ll say it again…Nutella is one of man’s best gift to mankind.

Also, maybe the worst.

The eating straight-out-of-the jar habit has me looking like a beached whale. o.o

Fudgy on the inside, chewy around the edges. These brownies are the BEST brownies I’ve ever made.

I’m obsessed, and this obsession resulted in me adding lots and lots of Nutella to my brownies.

Because why not?

There’s no such thing as too much chocolate. Am I right or am I right?

Fudgy on the inside, chewy around the edges. These brownies are the BEST brownies I’ve ever made.

And these brownies… oh man.

Fudgy on the inside, chewy around the edges. These brownies are the BEST brownies I’ve ever made.

Chewy around the edges, fudgy on the inside. These brownies are the BEST brownies I’ve ever made.

Thick? ✓

Fudgy? ✓

Crispy, crackly top? ✓

Swirls of Nutella? ✓

Brownies to end all brownies? ✓ ✓

Fudgy on the inside, chewy around the edges. These brownies are the BEST brownies I’ve ever made.

If you’re looking for a rich indulgent treat, these are it. Make these today, tonight, right this moment! Trust me you won’t regret it.

Fudgy on the inside, chewy around the edges. These brownies are the BEST brownies I’ve ever made.

Don’t forget to follow me on Instagram and hashtag any of your creations to #spatulainmypocket. I would love to see your creations! Also like my Facebook and other social media so we can keep in touch.

Fudgy Nutella Brownies

Prep Time: 15 minutes Yields: 20 squares

Cook Time: 40 minutes

Ingredients:

1 cup (200g) melted butter

1 cup granulated sugar

1 cup brown sugar

1 teaspoon vanilla essence

4 eggs

1 cup all-purpose flour

3/4 cup unsweetened cocoa

1/2 teaspoon baking powder

1 cup Nutella

Directions:

Preheat oven to 180 degrees C.

Grease a 13×9 baking dish.

In the bowl, using an electric mixer, beat together the melted butter, sugar, brown sugar, and vanilla. Mix in the eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together flour, cocoa, and baking powder.

Add flour mixture gradually to the wet mixture. Mix intil fully incorporated.

Microwave the 1 cup of Nutella for about 30-60 seconds to soften. Mix the melted Nutella into the batter, saving a couple of tablespoons for the top.

Pour it into the prepared baking dish.

Spoon the remaining Nutella on top of the brownie batter. Drag a knife back and forth across the batter to create swirls.

Bake for 40-45 minutes.

Cool completely before cutting.

Notes:

1. The key to the fudginess: DO NOT OVER-BAKE. Bake until just firm. The toothpick test doesn’t work on this as the center will be gooey when they first come out of the oven but will set as they cool down which brings me to my second point…

2. Let them cool completely before slicing them up!! I cannot emphasize enough how fudgy these are. You have to let them cool to room temperature to get proper squares. If you’re impatient like I first was, you’ll end up with a gooey, albeit delicious, mess on your hands :p Trust me, they are worth every single minute of the tortuous wait.

Recipe source: Genius Kitchen

Fudgy on the inside, chewy around the edges. These brownies are the BEST brownies I_ve ever made.

7Jul2017

Death by Chocolate Cake + World Chocolate Day!

Posted in Cakes, Desserts by Spatula in My Pocket

4 years of college. Over and done with.
More on that later…

LET’S HAVE CAKE TO CELEBRATE.

3 layers of rich moist chocolate cake, sandwiched with a dreamy creamy chocolate fudge frosting, and topped with drizzles of smooth lush chocolate ganache.

It is World Chocolate Day after all. And it’d be rude not to indulge in chocolate (not that I do it everyday? Those last 4 jars of Nutella. Nop. Not me.)

3 layers of rich moist chocolate cake, sandwiched with a dreamy creamy chocolate fudge frosting, and topped with drizzles of smooth lush chocolate ganache.

This is hands down the best chocolate cake you will ever taste.

It is super easy to make; no fancy equipment, no complicated ingredients needed. Just two bowls and a whisk (a mixer, if you’re me).

3 layers of rich moist chocolate cake, sandwiched with a dreamy creamy chocolate fudge frosting, and topped with drizzles of smooth lush chocolate ganache.

I went for the naked cake look because my family isn’t too big on frosting. Also, I think naked cakes look prettier.

I used my rusty 6-inch cake pan for a taller cake. And topped it all off with some of these beautiful flowers from the garden.

3 layers of rich moist chocolate cake, sandwiched with a dreamy creamy chocolate fudge frosting, and topped with drizzles of smooth lush chocolate ganache.

Some tips to make sure your cake turns out perfect every single time:

Make sure the eggs and milk are at room temperature. Makes a world of difference! Trust me
DIY Buttermilk: 1 cup whole milk (at room temperature) + 1 Tbsp white vinegar or lemon juice
Butter at room temperature for a smooth, cream frosting is a MUST. It should be soft but not too soft that’s its melting and has an oily sheen to it
No, sugar crushed in a grinder will not work for the frosting

3 layers of rich moist chocolate cake, sandwiched with a dreamy creamy chocolate fudge frosting, and topped with drizzles of smooth lush chocolate ganache.

Try this cake for the next birthday party, anniversary, World Chocolate Day — it’s a show-stopper!

Death by Chocolate Cake

Ingredients:

Chocolate Cake

· 1 and 3/4 cup all-purpose flour

· 1 and 3/4 cup granulated sugar

· 3/4 cup cocoa powder

· 1 tsp baking powder

· 2 tsp baking soda

· 1/2 tsp salt

· 1 cup buttermilk, at room temperature¹

· 1/2 cup vegetable oil

· 2 large eggs, at room temperature

· 1 tsp vanilla extract

· 1 cup freshly made strong hot coffee²

Chocolate Fudge Frosting

250g butter
3-4 cups icing sugar
3/4 cup cocoa powder
3 Tbsp. heavy cream
3-5 Tbsp. whole milk
1 tsp vanilla extract

Ganache for the drip

· 1/2 cup cream

· 1/2 cup semi-sweet chocolate chips

Fresh flowers for the top

Directions:

1. Preheat oven to 180C degrees. Grease & flour three 6 inch round cake pans³, and line them with parchment paper.

2. For the cake: In a bowl, whisk together hot coffee and cocoa till a thick mix forms. Set aside to cool.

3. Sift together the flour, baking powder, baking soda, and salt in a medium sized bowl. Set aside.

4. In a large bowl, using a handheld mixer, whisk the eggs and sugar till a bit pale in color. Mix in the buttermilk, oil, and vanilla until combined. Slowly add the dry ingredients to the wet ingredients with the mixer on low. Add the coffee cocoa mixture. Mix until combined.

5. Divide the batter into prepared baking pans and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

6. For the frosting: In a large bowl, sift together the icing sugar and cocoa powder.

7. In another bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and pale in color. With the speed on low, add in half of the sugar and the cocoa powder. Beat till combined. Then add in the rest of the sugar/cocoa mix. Turn mixer to medium speed and add the vanilla, cream and milk tablespoon by tablespoon. Turn the mixer to high speed and beat for 1 minute. Add more icing sugar if too lose or add more milk if too thick.

8. For the ganache: In a small saucepan over medium heat, bring the heavy cream to a simmer (or microwave till hot). Remove from heat and add chocolate. Let sit for about 5 minutes, then whisk until smooth. Allow ganache to cool and thicken for about 30 minutes.

9. Assemble the cake: Place 1 layer, flat side up, on a plate. With a palette knife or offset spatula, spread the top with frosting. Place the second layer on top, spread with frosting. Place the third layer on top, plain side up, and spread the frosting evenly on the top and sides of the cake. Scrape off the excess frosting for the ‘naked cake’ look I went for. Place cake in the fridge till cool to the touch. Then, pour over the top the chocolate ganache, let it drip round the edges. Top with fresh flowers, and enjoy!

Notes

1. DIY Buttermilk: 1 cup whole milk (at room temperature) + 1 Tbsp. white vinegar or lemon juice

2. I use 1 cup boiling water + 1 tsp instant coffee

3. You can use two 8-inch or two 9-inch cake pans instead too

3 layers of rich moist chocolate cake, sandwiched with a dreamy creamy chocolate fudge frosting, and topped with drizzles of smooth lush chocolate ganache.

18Sep2016

Pumpkin Nutella Swirl Muffins

Posted in Breads, Breakfast, Cupcakes, Random shizz by Spatula in My Pocket

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!

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!

29Jul2016

Baking 101

Posted in Random shizz by Spatula in My Pocket

Today, instead of a recipe, we are going to do a Bake Like Noor 101. (Three cheers! Woohoo!)

Finding the perfect recipe (only on Spatula in My Pocket, yo) is only the first step in the magical world of baking. Since I know the struggle of a beginner baker, I’ll be guiding you through the basics, There is a lot to know and I am really excited to share all! So, I’ve divided it into various sessions:

Basic Baking Tools
Bakeware
Baking ingredients
Baking hacks and DIY stuff

First off, we have the basic baking tools that every single one of you should have; regardless of the fact that you’re a die-hard baker like me or just an occasional one timer. It’s a small list of relatively inexpensive items that will be an investment for years to come. You don’t need fancy equipment for baking, sometimes just a faithful whisk and a good ole bowl does the work. I still use my mum’s shaadi-wala (more than 25 years old) hand beater and cake tins. Plain and simple. Nothing fancy and over the top.

Baking 101

I am not saying that you should go all out and buy all of these tools at once. When I started baking, I admit, I hardly had any of this stuff and didn’t even know about them. It’s with time that I learnt and started investing.

All these tools are brought from either Pakistan, Saudi Arab, and America. I will give you an in-depth detail of each tool. Links to where I bought them and the prices are mentioned at the bottom. Hopefully you’ll find them or even better alternates.

Measuring Tools

Basic Baking Tools

I started off using mugs that we use for tea as the measuring cups and the normal tablespoons and teaspoons that we use to eat as measuring spoons. It is with baking over and over again that I leaned that baking is not art but more of a science. Precision and accuracy in measurements is paramount to a good baked product.

Basic Baking Tools

I used to use the measuring cup for wet ingredients too, and that is so so wrong. Liquids are different from dry ingredients. They weigh different, and if you forget that, it can all go wrong from there. So use a pyrex measuring cup for liquid ingredients. Proper measuring cups for dry ingredients. And for smaller quantities use actual measuring spoons and not the spoons you use to eat dinner with.

Basic Baking Tools

This measuring jug is plastic, which I wouldn’t recommend. It’s near to its end, doesn’t clean up that nice either. A nice pyrex one is on my to-buy-list. It should be on yours too.

Electric Hand Mixer

Basic Baking Tools

An electric hand mixer for all the mixing and beating, yielding perfectly smooth and fluffy frostings and batters. It dates back to before I was even born. It’s my mum’s and I’ve been using it for years, and it works perfectly fine.

Spaaatooolas

Basic Baking Tools

YOU MUST BUY THESE. These beautiful, magical, man-made creations. They wipe your bowls so clean that not a spick of batter is left hanging there. They glide ever so smoothly, making mixing a dream; smoothing and delicious. And they cost near to nothing! My favorite is the orange one. It broke. Split in two. Like my heart.

Silicone Brushes

tbrushes-3

Excellent for greasing pans with butter or oil, perfect for egg-washing and glazing, easy to clean; overall perfecto!

Cupcake liners

Basic Baking Tools

No you cannot grease a cupcake tray and then pour in the batter and bake cupcakes straightaway. You need paper liners. Why? Because cupcakes are not muffins. Cupcakes are soft and moist and much more delicate than muffins. They’ll stick like glue to your cupcake tray and you’ll be left with trying to scour out each cupcake out and scratching it while scrubbing it clean. Cupcake liners not only help make eating a cupcake easier, they also help the make the handling of the cupcakes so much easier. Also how pretty do they look… Tiny polka dot, bright pink ones with hearts, pink check boxed ones… totes adorbs.

Offset Spatula

Basic Baking Tools

An angled or an “offset” spatula is very useful for frosting cupcakes and cakes, and loosening cakes and cookies from their pans. I have a large 10” one for smoothly frosting large layer cakes and a non-stick one of loosening cookie and brownies from the parchment paper.

Basic Baking Tools

A palette knife like seen here is also helpful for the same reasons.

Baking pans

Basic Baking Tools

Baking pans are obviously a necessity. Round pans for cakes. Loaf pans for breads. Loose-bottom pans for cheesecakes. Muffin trays for cupcakes. Donut pan for donuts. You name it, you need it. There a pan out there for everything and IWANTTHEMALL. Baby steps. Start with a basic 8-inch round cake pan, a square 8-inch pan for brownies, and a standard 12-sized cupcake tray for cupcakes. Also, if you’re into homemade pizza, then a round pizza tray would be needed.

Prestige and Wilton are the top-notch brands for baking ware. Prestige is easily available in every big supermarket here in Pakistan. Wilton bakeware can be ordered online (link mentioned at the end of the post).

Parchment Paper

Basic Baking Tools

It not only helps prevent cakes or anything for that matter from sticking to the pan but also for stacking and storing cookies or even frozen parathas in the freezer.

Ice cream Scoop

Basic Baking Tools

An ice cream scoop is not just meant for scooping ice cream. Trust me when I say I’ve hardly ever used it for ice cream. This is the most versatile tool in my baking tool box. I use it for:

Scooping out perfectly proportioned cookies
Scooping out cupcake batter leading to same sized cupcakes

Sifter:

Basic Baking Tools

For light airy cakes, and smooth frosting without any sugar or cocoa lumps…that’s where a sifter comes in.

Piping Tips and Piping Bags

Basic Baking Tools

Wilton piping tips and plastic piping bags for those beautiful swirls and piped roses on cupcakes and cakes. Bought them from Amazon, got them shipped here through a friend. A set of four basic tips, comes with 12 piping bags. Extremely good quality. I recently bought more piping tips through a Facebook page (I’ll leave the link down below), and let me tell you that even though they are nowhere near Wilton, they are pretty darn good.

Whisk

Basic Baking Tools

One of the most inexpensive tools I reckon in my kitchen and most definitely in yours too. It is the most effective and invaluable. Perfect for mixing both dry ingredients and liquid ingredients. If you don’t have an electric beater, then the whisk is the way to go.

Basic Baking Tools

If you bake, you will need a cooling wire rack. Great for:

Cooling cookies and cakes
Catching the drips off of donuts and cookies

Wooden spoons

I swear by these. They’re hard and sturdy. Make mixing cookie dough so much easier. Perfect for dealing with hot caramels as well.

Basic Baking Tools

All these products have been bought from either:

Al-Fatah, Islamabad
Hyperpanda, Madina
Amazon, Seattle
Baking Tools, Facebook Page

Prices: all below Rs. 1500 excluding the electric hand beater (which in my mum’s time, I’m sure, cost below Rs. 1000…but they’re pretty dang expensive now)

Basic Baking Tools

26Jun2016

Mini Pizza Pies

Posted in Puddings and Pies, Ramadan, Savoury by Spatula in My Pocket

The recipe I am sharing today is a Family FAVORITE.

All families have certain dishes they love to cook and eat. Mine goes gaga for these mini pizza pockets! Put 12 dozen in front of them and they’ll still demand more.

I am sure you will face the same situation with your siblings, cousins, random guests when you try these magical pockets of dough and cheese and everything nice. (unless they are gluten intolerant. Oops)

Mini Pizza Pies. The perfect snack idea!

This recipe is especially handy because it makes A LOT of mini pizzas pies (3 dozen to be exact). So they are the perfect, fuss-free party food. Easy to make, fun to eat.

Mini Pizza Pies. The perfect snack idea!

The chicken mixture is a scaled down version of the filling in the Chicken Bread I posted eons ago. A very simple, creamy chicken filling made with loads of butter, milk, and cheese. Divine. (calories, what calories?)

Mini Pizza Pies. The perfect snack idea!

Also, these pies feature:

fresh bell pepper
sweet corn
tomato

You can customize the vegs according to your own taste. Leave out the corn if it makes you gag. Add mushrooms instead, or even olives would be lovely.

Mini Pizza Pies. The perfect snack idea!

The recipe is super fun to make. Get your kids or siblings involved and make a kitchen party out of it like we did!

Mini Pizza Pies. The perfect snack idea!

I rolled out the dough, got my sisters to cut it out in circles, place them in the cupcake tray, and then fill em up.

First the pizza sauce or chili garlic sauce, then comes the chicken filling, then the vegetables, all topped with shredded mozzarella. Bake till the dough is golden brown and the cheese is bubbly on top.

An easy crowd-pleasing one pot meal that the whole family will love! Everyone will be begging for seconds!

Dip into a bowl of this sweet and sour imli chutney and I dare you to stop at one.

Mini Pizza Pies. The perfect snack idea!

If making for a party, you can prepare them beforehand, cover the cupcake tray with foil, and keep refrigerated till you’re ready to bake them. They take literally less than 20 minutes to cook. They also freeze well. Line the unbaked versions in a airtight container or a ziplock bag and freeze for upto 3 months. The day you need to use them, leave to thaw till the oven gets preheated and then bake as you would normally.

Mini Pizza Pies. The perfect snack idea!

You’ll be the Queen/King of the household after you make these… Or their pizza pie slave forever.

Mini Pizza Pies. The perfect snack idea!

Try the recipe and let me know how they turn out by sharing a picture on Instagram with this hashtag #spatulainmypocket!

Happy baking!

Mini Pizza Pies

Yields: around 3 dozen

Ingredients:

Homemade pizza dough (for the recipe click HERE)

CHICKEN FILLING
1 Tablespoon butter

4 Tablespoons onion, finely chopped

1 chicken breast, boiled and shredded

1 Tablespoons flour, heaped

½ teaspoon salt, leveled

½ teaspoon black pepper

½ teaspoon mustard powder (optional)

¼ cup whole milk

1 teaspoon dry oregano

2 Tablespoons ketchup

2 green chilies, finely chopped

2 Tablespoons fresh coriander leaves, finely chopped

Storebought pizza sauce

TOPPINGS

Tomato, chopped

Sweet corn

Green Bell Pepper, chopped

Mozzarella cheese, shredded

Directions:

Prepare the dough and allow it to rise according to the instructions mentioned HERE.

For the filling: In a pan melt the butter and add the onion. Fry till the onions become soft and transparent. Add the chicken, flour, salt, black pepper, and mustard powder. Mix till combined. Take the pan off the heat and add the milk. Turn on the heat again, at low to medium flame, and stir constantly with the help of a wooden spoon. Add the oregano leaves, ketchup, green chilies, and coriander. Allow to cool completely.

Preheat oven to 200 degrees C and grease a cupcake tray lightly with cooking oil.

On a floured counter top, roll out half the dough in a rectangle. Cut out circles using a round cookie cutter.

Fix each round of dough in the cupcake tray. Add a dollop of pizza sauce in each, followed by a spoonful of the chicken filling, the vegetables. Top with cheese.

Bake for 15-20 minutes till its golden brown.

Repeat till all the dough and filling is used up.

Notes:

· Best served fresh out of the oven. Can be stored in an airtight container in the refrigerator. Warm in the microwave before serving.

· You might end up with leftover dough. You can freeze it or use it to make pizza pockets filling them up with sausages and cheese.

Mini Pizza Pies. The perfect snack idea!

18Jun2016

Black Forest Cupcakes

Posted in Cakes, Cupcakes, Ramadan by Spatula in My Pocket

Father’s Day is just two days away!

I get really ecstatic when such days come near… getting rolled up in their preparations and planning, coaxing my sisters into making beautiful cards and water paintings, getting my brother to go get flowers. Planning the perfect celebratory cake is my part, and obviously, the most fun part.

I had planned out what I’d make for Father’s Day 2016 ages ago!

Something seasonal. Something mango. First attempt. We’ll see how it turns out. You can keep me company and see it being created in all its(hopeful) glory on Snapchat. Follow me @noora559

Moist Chocolate Cupcakes + Cherry Compote + Whipped Cream = YESPLEASE

When it comes to baking for my father, fruits are a must. No fancy schmancy, monstrous, chocolate dripping cakes for him. He’s more of a keep it light and simple type of person. His favorite creation of mine so far is this Strawberry and Cream Cake I made in March. Along with the cupcakes I am sharing today!

Moist Chocolate Cupcakes + Cherry Compote + Whipped Cream = YESPLEASE

Black Forest Cupcakes is what we surprised our father with last year. He had bought in a box of black cherries and I had leaped at the chance to make something Black Forest.

Moist Chocolate Cupcakes + Cherry Compote + Whipped Cream = YESPLEASE

Sharing with you this year because every father deserves to be surprised with a batch of these stunning cupcakes. Just talking about them is making me want to grab some cherries and make them right away!

Moist Chocolate Cupcakes + Cherry Compote + Whipped Cream = YESPLEASE

The intense chocolate flavor was perfectly balanced by the tart cherry compote and paired with the light and airy whipped cream frosting…they were divine.

You can obviously skip the cherry compote filling, but then they’ll just be plain dark chocolate cupcakes (delicious but not with the magic that is Black Forest).

Moist Chocolate Cupcakes + Cherry Compote + Whipped Cream = YESPLEASE

I studded the tops with whole cherries, plucked in a Baba ❤ topper, and voila! Ready to surprise the best man I know and love.

Moist Chocolate Cupcakes + Cherry Compote + Whipped Cream = YESPLEASE

They are quick and simple, and a perfect way to use fresh cherries.

.

Make these and show your dad how much you love him.

Black Forest Cupcakes

Yields: 15 cupcakes

Ingredients:

CHOCOLATE CUPCAKES

1 and ½ cup all-purpose flour

½ cup cocoa powder

1 tsp baking soda

1 tsp baking powder

½ tsp salt

8 Tbsp. (113g) unsalted butter, melted¹

1 and ¼ cup sugar

1 Tbsp. vegetable oil

1 large egg, at room temperature

½ tsp vanilla extract

½ cup buttermilk, at room temperature²

½ cup hot coffee³

WHIPPED CREAM FROSTING (for the recipe click here)

CHERRY COMPOTE FILLING

3/4 cup fresh cherries, chopped

2 tablespoons honey

1 teaspoon lemon juice

Directions:

Preheat oven to 180 degrees C.

Whisk together the flour, cocoa powder, baking soda, baking powder, and salt, Set aside.

In a large bowl, beat together the melted butter and sugar till the sugar dissolves. Add oil and mix well. Now add the egg and vanilla extract and beat for a minute, scraping off the sides. Whisk in the in the buttermilk.

Fold in the flour mixture into the wet ingredients gently till just incorporated. Do not over mix. Add hot coffee to the batter and whisk well again.

Divide it into cupcake pan filled with cupcake liners till ¾ full.

Bake for 16-18 minutes or until a toothpick inserted in the middle of the cupcake comes out clean.

Cool completely before filling.

While the cupcakes are cooling, make your cherry compote by combining the cherries, honey, and the lemon juice in a saucepan over medium-high heat. Simmer for 15 minutes until the cherries are soft and much of the liquid has evaporated. It will thicken as it cools.

Using a knife, remove a quarter size piece from the top of the cupcake. Don’t cut in too deep or the filling will ooze out the bottom..

Fill each cupcake with a tablespoon of the cherry filling, then pipe or spread the whipped cream over top.

Top with some whole cherries.

Notes

1. If using salted butter, then omit the salt in the recipe

2. DIY Buttermilk: ½ Tbsp. vinegar and enough milk to make ½ cup.

3. Coffee just help intensify the chocolate flavor. You can sub with plain hot water. I used ¼ tsp instant coffee mixed in ½ cup boiling water.

Moist Chocolate Cupcakes + Cherry Compote + Whipped Cream = YESPLEASE

29Apr2016

M&Ms Cookies

Posted in Cookies by Spatula in My Pocket

If you follow me on Snapchat, then you must know how crazy I am about cookies nowadays. Oh wait. You guys haven’t been able to see my Snapstories these past few weeks. Minor glitch. Add me again @noora559

Soft, chewy cookies studded with M&Ms.

Anyhoo. Cookies! It’s all I’ve been doing! White Chocolate chip cookies, Nutella Swirl Cookies, Choco chocolate chip cookies, and then these deeevine M&M Cookies aka Rainbow Cookies.

Soft, chewy cookies studded with M&Ms.

I have no idea why I’ve shied away from baking cookies for so long.

They are super simple, super fun to make! And they only take minutes to prepare, like literally 8 to 10 minutes in the oven.

Soft, chewy cookies studded with M&Ms.

These cookies are soft cookies, none of that crispy crunchy stuff here people, and are studded with M&Ms. I also threw in some chocolate chips for good measure, a little extra chocolate never hurt anyone. And then studded the top with more M&Ms! That’s how I roll 8|

Soft, chewy cookies studded with M&Ms.

Certain key pointers you need to know so as to make perfect cookies every single time:

Chilling the dough is crucial! Crucial to prevent cookies from spreading too much, and to help retain their softness and thickness. Chill the dough for an hour or up to 5 days for best results.
Both brown sugar and regular white sugar are needed for this recipe. Brown sugar helps make the cookies extra chewy.
Cooking time is the next most important thing, this is the part where it can all go wrong, trust me, I’ve had my fair share of bad cookie experiences. Under-bake them and end up with a sloppy doughy mess. Over-bake them and end up with extremely chewy pieces of charred dough. 8 to 10 minutes is exactly what you’re looking for! The cookies should be still soft in the middle but starting to brown at the edges, that’s when you need to take them out of the oven and let them cool completely before digging in. Attempting to handle straight out of the oven cookies can pulverize them, as they’ll be too soft. Cooling them; helps set them.

Follow these tips, and you’ll master the art of cookies in no time.

Give these a go, and Instagram me your creations using the hashtag #spatulainmypocket.

Follow me on Instagram @spatulainmypocket

Soft, chewy cookies studded with M&Ms.

M&Ms Cookies

Yields: 32 cookies

Ingredients:

3/4 cup (170g) butter, softened to room temperature¹

1 cup (200g) packed brown sugar

1/2 cup (100g) castor sugar

1 large egg, at room temperature

1 large egg yolk, at room temperature

2 teaspoons vanilla extract

2 cups + 2 Tablespoons (266g) flour

1 teaspoon cornflour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (200g) mini or regular size M&M’s

Directions:

Beat the butter for a minute using an electric beater till creamy. Add in the brown sugar, and castor sugar; beat together on medium speed until smooth. Add the egg and egg yolk and mix on high until combined, about 1 minute. Add the vanilla and mix on high until combined. Scrape down the sides of the owl using a spatula. Set aside.

In a separate bowl, whisk the flour, cornflour, baking soda, and salt. Add to the wet ingredients and mix on low until combined.

Gently fold in the M&M’s.

Cover the dough with cling wrap and chill for at least 1 hour and up to 5 days.

Preheat oven to 180°C). Line a baking sheet with parchment paper*do NOT grease it. Set aside.

Roll balls of dough (about 1.5 Tablespoons of dough per cookie) and place 2 inches apart on the baking sheet. Bake for 8-10 minutes until very lightly browned on the sides. The centers will still look very soft and pudgy. Remove from the oven and let cool completely on baking sheet before digging in.

Notes:

1. You can use either salted or unsalted butter. If using salted butter, then omit the salt.

2. These cookies stay fresh for weeks stored in an airtight container. Raw cookie dough can be frozen for upto three months.

Soft, chewy cookies studded with M&Ms.

9Apr2016

Strawberries and Cream Sponge Cake

Posted in Cakes by Spatula in My Pocket

Today I am sharing a childhood staple of almost everyone I know in Pakistan. Pretty sure it is the first cake we ever tasted. It’s the cake, I believe, we have blown candles out on at our birthday at least once in our childhood. Yuup, I am talking of the ‘fresh cream cake’… Or as I call it: the Mighty Sponge Cake. drumroll

Those light airy layers of cake, soaked in a saccharine pineapple syrup, filled with chunks of pineapples, slathered with freshly whipped cream, and topped with candied cherries. Sigh.

Sound familiar?

This “fresh pineapple cake” and it’s equally delectable chocolate twin (the “Black Forest”) are my favorite. In today’s culture of double chocolate, triple-tiered cakes, the sponge cake presents something simple and lovely. Or maybe it’s just the sentimental value.

So, when my mother requested this cake over and over again, I was a bit hesitant to make it. What if I created a disaster and spoiled all my happy memories?!

Strawberry and Cream Sponge Cake

But I am not one to skip away from a challenge. I went on a Mighty Sponge research expedition.

I watched lots of YouTube tutorials and found some really interesting facts. (If you are not a baking enthusiast like me, feel free to skip the next bit). The sponge cake is of Japanese descent, and combined with strawberries it’s known as a Strawberry Shortcake. And because summer is here- baskets of fresh strawberries can be seen everywhere- I decided now is the perfect time to battle all sponge cake fears, and make it!

Strawberry and Cream Sponge Cake

One recipe particularly caught my eye. Jon Jon’s beautiful step by step pictures and beautiful description to match made the recipe really easy to follow.

Here’s what I learnt about:

The Sponge Cake

The two things about sponge cakes that completely threw me off the hook though are:

There is no butter or oil involved in the recipe. None at all.

No fats means no greasing of pans! You bake the batter in an ungreased pan and technically the cake is supposed to pop out like a dream… My experience was slightly different.

No leavening agents. No baking soda. No baking powder whatsoever.

Strawberry and Cream Sponge Cake

*the original sponge cake recipe does not involve any fat in the form of butter nor oil. But other kinds of sponge, like the British version “Victoria Sponge Cake” calls for butter in the batter. So don’t get confused.

The cake rises without adding in any leavening agents or fat, because of all the air you incorporate into the batter, for which the eggs need to be mixed separately:

Egg yolks together with the sugar; beaten till thick and pale

Egg whites whisked to stiff peaks

The vigorous beating of the two is what incorporates so much air into the batter, making it light and fluffy.

Strawberry and Cream Sponge Cake

Also, the first time I made this cake, it stuck to the bottom of the pan and was a pain to get out. The second time I made it, I lined the pan with some parchment paper. I did NOT grease it, just lined it with paper. And the cake came out perfectly (phew).

The Syrup

I used the pineapple syrup you get from the can of pineapples to soak my cake in. You can substitute it with a simple homemade sugar syrup (reduced sugar and water). Just remember to brush the cakes liberally with syrup. You may think it’s alot when doing so, but trust me, the cake is dry because it is missing the moisture from the fats. It needs all the juice it can get.

The Whipped Cream

Here’s the thing, cream in Pakistan just won’t whip! You have to wait for the peak winter months to get them stiff peaks. Rest of the year? Just forget about whipped cream desserts.

To get it really whipped, here’s what I’ve learnt about cream:

Olper’s works better than Nestle (I’ve only just discovered this recently)
Make sure your cream is chilled aka VERY cold.
Pop your metal mixing bowl and your beaters into the freezer half an hour before whipping cream. The colder everything is; faster will the cream whip.

The Filling:

I’ve used pineapples in between the layers of the cake, and adorned the entire outside with fresh strawberries. You can skip the pineapples entirely and place strawberries in-between the layers instead. And use plain sugar syrup instead of the pineapple syrup. I just happen to like pineapples. Alot.

All in all, just remember to:

Beat the eggs well
Do not overmix after the flour has been incorporated
Line pan with parchment paper for easy removal
Soak the cakes in syrup well
Strawberries can be replaced with any fresh fruit; mangoes, peaches, cherries, more pineapples…

This is such a teaching post. I feel really proud of myself. So bake the cake! If you have too many strawberries or are simply nostalgic for the cream cake.

Caution: Make it before the strawberries disappear, and before it becomes too hot to whip cream (Ugh. Not looking forward to the drippy cream season.) Happy summer!

Strawberry and Cream Sponge Cake

Yields: 2 9-inch layer cakes

Ingredients:

SPONGE CAKE:

6 eggs, separated *at room temperature
1 cup castor sugar
1/4 cup water
1 teaspoon vanilla extract
1 cup cake flour¹
1/2 teaspoon cream of tartar²
1/4 teaspoon salt
½ kilo fresh strawberries, washed, stemmed and sliced
a tin of pineapple chunks

WHIPPED CREAM:

2 cups very cold whipping cream³
1/2 cup powdered sugar
1 teaspoon vanilla extract

Directions:

For the Sponge Cake:
Preheat oven to 150 degrees C.

In a large bowl, beat together the egg yolks until very thick and lemon colored. Beat in sugar gradually. Add water and vanilla extract. Beat again. Mix in the flour.

In another clean bowl, beat egg whites until frothy. Then add cream of tartar and salt. Beat mixture until glossy and stiff peaks form.

Fold the whipped egg whites mixture into yolk mixture, gradually and very carefully, so as to not deflate the egg whites.

Pour the batter into two ungreased 9 inch pans lined with parchment paper.⁴

Bake for 60 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.

Allow the cakes to cool completely before inverting.

For the Whipped Cream:⁵

In a large metal bowl, pour the cream and mix on low-medium speed for several minutes. Once the cream starts to thicken, add the sugar and vanilla. Continue to whip on medium-high until soft peaks form.

Assembling:

Place one of the layers on a serving plate. Brush on the pineapple syrup, that comes in the can of pineapples, evenly and quite liberally onto the first layer. Spread spoonfuls of the whipped cream and spread evenly over the cake layer. Arrange the pineapple chunks over the cream. Top with another spoonful of cream and spread once again.

Top with the second layer of sponge cake, and brush with more of the pineapple syrup. Now, using an offset spatula or a plain knife, cover the entire cake completely with the remaining whipped cream.

Decorate with sliced strawberries. Slice and serve. Store any leftover cake, covered, in the fridge. This cake is best served chilled.

Enjoy!

Notes:

1. DIY Cake Flour: Measure out 1 cup of all-purpose flour. Remove 2 tablespoons of the flour and place it back in your flour jar. Replace the removed flour with 2 tablespoons of cornflour. Sift 2-3 times.

2. Cream of Tartar substitute: ¼ tsp lemon juice or vinegar. You can also completely omit the cream of tartar, it just helps to stabilize the egg whites.

3. I used and recommend Olpher’s Cream. 2 packs of it; 400ml in total.

4. Spray a bit of oil on the bottom of you pan, so that the parchment paper sticks to it. But DON’T grease the parchment paper.

5. The colder the cream, the faster it will whip. See tips above in the description on how to whip cream the right way.

Recipe adapted from: Candid Appetite

21Feb2016

Baking Haul

Posted in Random shizz by Spatula in My Pocket

I went out and bought some things for baking. To be honest, whenever I’m out, I’m on the lookout for baking bits n pieces. My baking cupboard is blooming, space is running out, so much so that I’m forced to keep some of the stuff in my closet. Yeah.

Baking haul

Anyhow. These are some of the bits and pieces I picked up. I will give you a rundown of the places where I got them.

The best places where you’re going to find baking things here in Islamabad are either Al-Fatah or D.Watson; because these two places will have everything you’ll ever need. These are, to be honest, my two most favorite places in Islamabad. Yep. Grocery stores are my favorite places. Do not judge. I could literally spend hours and hours strolling down the aisles, reading all the labels, gazing awe-eyed at all the gorgeous pieces of cutlery and china, the rows and rows of chocolates, all the beautiful spatulas…

Ok. Enough jabbering. Let’s get going.

So first off we have, none other than a…SPATULAAA. Not just any spatula though mind you, it’s a PINK SPATULA. I’ve been out on a pink spatula hunt since ages, especially for these new ones with a wooden handle.

Baking haul

Found it at Al-Fatah. Costs round Rs. 175. So very pretty. A spatula is a kitchen-must people! You can never have enough spatulas.

Next thing I picked up is Cream of Tartar. It’s an acid used to stabilize egg whites. I’d never really seen the need to buy it before, since lemon juice can be used as a cheap substitute. But I saw it in D.Watson the other day, for the first time ever, it’s not available here in Pakistan, and had to buy it.

Baking haul

Next up, I bought hordes of chocolate. Not on one single trip though. We’d go to D.Watson to get like soap or toothpaste or something, and I’d return with a bag of Rolos or a bar of white chocolate.

Chocolate and caramel combination never fails to attract me. I bought this bag of Rolos a long time ago, but I can’t decide what to make; Rolo blondies or Rolo cookies?

Baking haul

And they finally have Hershey’s chocolate chips in Islamabad! Woohoo!

I’ve been struggling to get hold of these in any supermarket. I usually have to get my yearly stock from Saudi Arab or somewhere, but now I can just buy them from here. They are a tad bit pricier here. 800 something for a small bag of chocolate chips O.o

Anyhoo. I picked up some White Chocolate Chips for blondies and cookies and stuff.

Baking haul

And some mini Semi-Sweet Chocolate Chips.

Baking haul

Next up, we have Munz 70% cacao bittersweet chocolate. These were on a Buy-1-Get-1-Free offer at D. Watson, so obv had to buy them and give Munz a try.

Baking haul

Saw a recipe for triple chocolate cookies on youtube a while ago that called for white chocolate chunks, so bought this Milky Bar. Cost round 400 rupees. Have yet to make those cookies. Cookies scare me.

Baking haul

Also saw these Mini Oreo packs for the first time in D.Watson, but now almost every superstore has them. Aren’t they adorable? Mini Oreos, perfect for topping cheesecakes and my Cookies and Cream Cupcakes. Cost: Rs. 110

Baking haul

This next thing I bought was a Silicone Tart Mold. This is such a great alternative if you can’t find a tart pan with a removable bottom, or don’t want to spend too much on a pan which you will be using only once or twice. A bit hesitant to buy it at first, I found this silicone tart mold very affordable and very easy to use. The tart, as shown here, slid out very smoothly and baked perfectly. And it cost me half of what it would have cost to buy the normal loose bottom pan. Silicone works wonders!

Baking haul

And also from Al-Fatah, I picked up a round 9 inch cake pan. Cost around Rs. 885. Very useful for, obviously, making a round cake.

Baking haul

And this next pan here was a gift from my mother all the way from Saudi Arab. It’s a neat pan to have in your collection. Very versatile. Can be used as a water-bath, for making lasagna, brownies, to roast chicken in… love it!

Baking haul

I was in Al-Fatah the other day, and found a whole new array of sprinkles. I think, Al-Fatah in all of Islamabad has the best sprinkles. And so, I bought this tiny cute jar of red Christmassy balls. They are adorable. Perfect for topping cupcakes.

And also a pack of hundreds-and-thousands teeny tiny round balls in a myriad of colors. I absolutely love them.

Baking haul

Also at Al-Fatah, I spotted a whole range of liquid food colors. Picked up Bright Blue, and Raspberry Red.

Blue Velvets and Red Velvets…YES.

Baking haul

I have noticed so many people using gel food colors and going on and on about how awesome they are, and how the bright and vibrant the colors are. Here in Pakistan, food dye isn’t that common unless its Zarda, in that case, yellow food dye powder FTW. In Pakistan here, we only, if lucky, get to find the liquid food colors, that too in a very limited number of color options, mostly just red, green, or blue. So, I had to have a box of these gel food colors, in a range of colors; pinks and purples and yellows. So, to start off I ordered this AmeriColor Junior Soft Gel Paste Food Color Kit from Amazon through my awesome friend’s awesome brother in America who just happens to work in Amazon. How cool is that? It cost around sixteen dollars.

Baking haul

Also, from Amazon, I ordered this Turntable by Wilton. This is cool for when you’re icing big layer cakes, and especially for when you want perfectly smooth frosted sides on your cake. It’s not really necessary. I feel like you can just go round a cake with a pallet knife, or spin a plate to frost all sides. But if you really want to amp up your icing level, get this. It cost around thirteen dollars.

Baking haul

THIS. I’ve been wanting this for the last I.Don’t.Know.How.Many years! You have no idea how many stores I’ve visited in search of this six holed thing, in not one, but TWO countries. And now thanks to that Amazon friend of mine, I now have this pretty thing in my pan pantry. Loads of baked donuts to come.

Baking haul

It’s a six cavity Donut Pan by Wilton. Priced round ten dollars. Very affordable I think, very smooth and shiny, it’s an investment I tell you, for many years to come.

Baking haul

This next thing was actually a gift given to be my lovely cousin. She gets given loads of chocolate every year from Britain by her husband to be. Most of it is super dark, so dark, in fact, that it is unfit for direct consumption. It needs to be used in baking, mixed in sugar. So she passed on three bars of bittersweet chocolate to me.

First one was Lindt 90% Cocoa. Always handy for molten lava cakes or for topping up your tarts or making a glaze for cakes.

Baking haul

She also gave me two bars of a British Brand Montezuma. First of all can we just look at the packaging? How gorgeous is it!

Baking haul

First one here is the Montezuma 73% Cocoa Very Dark Chocolate.

And then, my favorite, the very unusual, the Sea Dog, Dark Chocolate with Lime and Sea Salt. How weird is that. I have no idea where I’ll be using that, maybe sea salt brownies…?

Baking haul

That is pretty much everything that I have bought, that I have added to my baking collection recently. I really hope you enjoyed this post. If you have found some interesting baking bits, do tell me. I’d love to hear any recommendations you might have about baking utensils or any brands who do really good sprinkles that might be available here in Pakistan or anything else. Let me know in the comments.

That’s it from me now.

Till the next post, Ciao!

13Feb2016

Red Velvet Cheesecake Swirl Brownies

Posted in Brownies and Bars, Desserts by Spatula in My Pocket

Fudgy red velvet brownies swirled with cream cheese!

Despite all the negative connotations surrounding V-Day here in Pakistan, I love Valentine’s Day!

Valentine’s is responsible for providing endless amounts of cake, strawberries, and chocolate! And that’s why I love it.

Red Velvet + Brownies + Cheesecake! Can it really get any better?

All the amazing recipes popping up on the internet.

Everyone striving to put forward the most creatively bizarre chocolate concoctions, and the best version of Red Velvet out there.

All the pretty pink treats and the beautifully captioned pictures all over Instagram.

Baskets of fresh strawberries being sold round the streets and the markets.

Rows and rows of dark chocolate truffles in the supermarkets.

And all the heart shaped cakes and customized cupcakes on sale at the bakeries.

Red Velvet + Brownies + Cheesecake! Can it really get any better?

This brings me to my favorite recipe which highlights the Valentine train of thought and combines classic Red Velvet with…BROWNIES. Plus Cheesecake! Can it really get any better?

Red Velvet + Brownies + Cheesecake

Red Velvet + Brownies + Cheesecake! Can it really get any better?

Red Velvet Cheesecake Swirl Brownies

Yields: 16 brownies

Ingredients:

RED VELVET BROWNIES

2 large eggs
1/2 cup (115g) unsalted butter
1 cup granulated sugar
1 tsp vanilla extract
1/4 cup cocoa powder
Pinch of salt
1 Tbsp liquid or gel red food coloring
3/4 tsp vinegar
3/4 cup all-purpose flour

CHEESECAKE SWIRL

8 ounces (224g) cream cheese, softened
1/4 cup granulated sugar
1 egg yolk
1/2 tsp vanilla extract

Directions:

Preheat the oven to 180C degrees. Grease an 8×8 baking pan and line with parchment paper. Set aside.

For the brownie layer:

In a bowl, beat the 2 eggs together. Set aside.

Melt the butter in a large microwave safe bowl in 30 second increments until melted. Stir in the sugar, vanilla extract, cocoa powder, salt, food coloring, and vinegar.

Whisk in the eggs, then fold in the flour until completely incorporated. Do not overmix. Pour the brownie batter into prepared baking pan, leaving about 3-4 Tablespoons for the top.

For the cheesecake swirl:

Beat the softened cream cheese, sugar, egg yolk, and vanilla extract in a medium bowl until completely smooth – about 1 minute. Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter. Cover with the last few tablespoons of brownie batter. Glide a knife through the layers, creating a swirl pattern.

Bake the brownies for 30-40 minutes or until a toothpick inserted in the middle comes out clean.

Allow the brownies to cool completely before cutting into squares.

Red Velvet + Brownies + Cheesecake! Can it really get any better?

29Jan2016

Salted Caramel Chocolate Tart

Posted in Desserts, Random shizz by Spatula in My Pocket

A fancy shmancy dessert, worthy of consumption only for the above-average chocolate fanatic.

A dark chocolate all-butter cookie crust, lush salted caramel, and an incredibly decadent chocolate ganache –Salted Caramel Chocolate Tart

Hi everybody, I’m baaaaack! NIMUN was awesome, thanks for asking!

No, but really, I had a great time.

For all of you who have no idea what I’m talking about, NIMUN is an international model UN held at my college last week. I was part of the OC and stayed on campus the entire last week, and had the time.of.my.life! And thus had been MIA. Also, because, finals. Eh. Let’s not talk about them.

Let’s, instead, talk about the gorgeousness I’m sharing with you today! Yes people>>> it’s none other than a SALTED CARAMEL CHOCOLATE GANACHE COOKIE TART.

There, the whole dessert, each of its beautiful bold layers perfectly inundated, by the name.

A dark chocolate all-butter cookie crust, lush salted caramel, and an incredibly decadent chocolate ganache –Salted Caramel Chocolate Tart

A dark chocolate all-butter cookie crust, lush salted caramel, and an incredibly decadent chocolate ganache – this Salted Caramel Chocolate Tart is sure to grab your attention! Heck anyone’s attention! Perfect for the coming Valentine’s Day. Jussayin’ 😉

aamaz-2 A dark chocolate all-butter cookie crust, lush salted caramel, and an incredibly decadent chocolate ganache –Salted Caramel Chocolate Tart

This tart is not your average chocolate dessert. It’s a fancy shmancy dessert, so rich; so indulgent; so very scrumptious, you’ll be coming back for more and more, knowing the disastrous effects its having on your waistline; totally shamrockin’ your “new-fit-me” New Year resolution.

A dark chocolate all-butter cookie crust, lush salted caramel, and an incredibly decadent chocolate ganache –Salted Caramel Chocolate Tart

This extra decadent tart has three parts to it; the crust, caramel, and chocolate ganache, but they’re all very easy.

It’s the long never-ending wait in between the making of each layer that kills you! Other than that, it is one simple dessert to make; the varying texture of each layer creates magic in your mouth. This takes more time to prepare, but it. is. worth it!

A dark chocolate all-butter cookie crust, lush salted caramel, and an incredibly decadent chocolate ganache –Salted Caramel Chocolate Tart

We begin at the base of this delicious dessert: the dark chocolate cookie crust!

A dark chocolate all-butter cookie crust, lush salted caramel, and an incredibly decadent chocolate ganache –Salted Caramel Chocolate Tart

You start off by creaming together your butter, icing sugar, egg yolks and vanilla.

Then fold in the flour, cocoa, and salt. Mix till it all just comes together and forms a big clump. Now plop this crumbly mix into a lightly greased tart shell.

The loose bottom tart shell is the way to go but I couldn’t get hold of it. The silicone kind worked wonders, the tart easily slides from it and was much cheaper too.

A dark chocolate all-butter cookie crust, lush salted caramel, and an incredibly decadent chocolate ganache –Salted Caramel Chocolate Tart

Press the dough evenly with your fingers.

Let it chill in the fridge for about 15 to 30 mins, to prevent the sides from slumping.

Then bake it, and allow to cool.

A dark chocolate all-butter cookie crust, lush salted caramel, and an incredibly decadent chocolate ganache –Salted Caramel Chocolate Tart

Next you’re going to be making a caramel sauce by cooking together water and sugar. Once amber, add in; cream, salt, and butter.

A dark chocolate all-butter cookie crust, lush salted caramel, and an incredibly decadent chocolate ganache –Salted Caramel Chocolate Tart

The caramel sauce is really easy and only takes a few minutes on the stove-top.

My only piece of advice here is to stay close while the caramel is cooking. Caramel starts out slow but when it reaches a certain level, it happens fast, and if you walk away to check your Snapchat or charge your phone, you may very well return to a pot full of burnt ingredients. And that would be a downright shame and you’ll have to start all over again.

A dark chocolate all-butter cookie crust, lush salted caramel, and an incredibly decadent chocolate ganache –Salted Caramel Chocolate Tart

This caramel guysss!

I’ve made caramel before but nothing like this. It was beyond my imagination.

Reminiscent of a molten éclair candy. My sisters swooned over it. Everyone was going vavavoom over it.

Chewy and gooey and oh so melt-in-your mouth good.

You’ll find yourself sneaking it in your mouth again and again. But don’t eat all of it, ok? We need some for our tart ala magnifique!

A dark chocolate all-butter cookie crust, lush salted caramel, and an incredibly decadent chocolate ganache –Salted Caramel Chocolate Tart

Next up is your basic Ganache, made juuust pourable.

To do this you’ll simply place the chocolate in a bowl, pour warmed cream over top, and stir like crazy!

A dark chocolate all-butter cookie crust, lush salted caramel, and an incredibly decadent chocolate ganache –Salted Caramel Chocolate Tart

Pour over the caramel, and allow to set.

Then top with an extra chocolate drizzle, just because…why not?

And then sprinkle with sea salt (I might have overdone it a teeny bit), and then dig in!

That first bite though.

Rich, fudgy, and utterly decadent.

The caramel settles just the slightest bit and makes a small layer of fudge-like goodness on the bottom.

Then you have the chocolate that melts slowly in your mouth as you chew.

And the slight tinge of saltiness from the sea salt. swoooon

A dark chocolate all-butter cookie crust, lush salted caramel, and an incredibly decadent chocolate ganache –Salted Caramel Chocolate Tart

Now get thee into the kitchen and make this. Then pour yourself a tall glass of cold milk, or green tea, and enjoy bite after decadent bite.

Salted Caramel Chocolate Ganache Tart with Cookie Crust

Prep Time: 30 minutes Yields: 8-10 servings

Cook Time: 35 minutes

Ingredients:

FOR THE COOKIE CRUST:

1 ½ cups all-purpose flour
½ cup cocoa powder
1/4 tsp salt
½ cup + 2 Tbsp butter (125 g), at room temperature
½ cup confectioner’s sugar
2 egg yolks
1/2 tsp vanilla extract

FOR THE SALTED CARAMEL:

1 1/2 cups (300 g) sugar
1/2 cup water
1/2 cup (120 g) cream¹
5 tbsp (70 g) unsalted butter²
1 tsp salt

FOR THE CHOCOLATE GANACHE:

4 oz (120 g) bittersweet chocolate, chopped³
1/2 cup (120 g) cream

Coarse sea salt, for garnish

Directions:

Preheat the oven to 180 degrees C. Grease lightly a 9 inch tart pan.
For the crust, whisk to combine the flour, cocoa powder, and salt. Set aside. In another bowl, cream together the butter and sugar. Add in the egg yolks and vanilla, and mix until combined. Little by little, add the dry ingredients until incorporated. The dough may look crumbly, but it should come together easily when you pinch the dough between two fingers.
Press the dough out into your prepared tart pan. Prick all over with a fork, and pop into the fridge for 15-30 minutes. Bake for 15 minutes, then cool completely.
For the caramel, place the sugar and water in a heavy bottomed saucepan over medium-high heat, and cook until sugar dissolves and gets a dark amber color. DO NOT stir.⁴
Remove the pan from the heat and add the cream. It will bubble up.
Cook for about 1 or 2 minutes stirring constantly with a wooden spoon until smooth. Remove from heat and add butter and salt. Stir well until smooth.
Let the caramel cool slightly before pouring over the chilled cookie crust. Refrigerate for about 4-5 hours, or preferably overnight.
For the chocolate ganache, Heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth.
Pour the chocolate ganache over the caramel. Spread it evenly and refrigerate for another 2-3 hours before serving. Sprinkle with coarse sea salt and serve.

Notes:

1. I used Olpers Milk Cream.

2. I used salted butter, both for the crust and the caramel, and hence reduced the salt amount to ½ tsp in the caramel.

3. Milk, semi-sweet chocolate, or a combination can be used too. I used Lindt 90% Cocoa which proved to be a bit too dark.

4. DO NOT STIR when the sugar and water are cooking, otherwise the mix will clump up. Mix only after adding the cream.

Adapted from: Home Cooking Adventure

29Dec2015

My First Ever Bake Stall

Posted in Random shizz by Spatula in My Pocket

Hi my lovelies.

You may or may not know, but I put up my first bake stall, in the beginning of December, at a social event held at my university.

Initially doubtful of putting up a stall, but was egged on by my friends, my parents agreed, and then I grudgingly signed up for the event. I had always wanted to set up a stall and sell baked goods, always had this setup planned in my head; what I’ll sell, how I’ll sell it and everything. Needless to say, not everything went as envisioned, but it was close to perfect.

One stall was envisaged with countless sleepless nights (I’m a born worrier. Yes people, Anxiety!), whining sessions with mum, menu meetings with friends, internet hogging for stall bake sale ideas and tips, deciding between; what to bake, what not to make, how much to make, and the décor!

Spatula in My Pocket’s first ever bake stall!

The banner cutouts. Shoutout to my adorable lil sisters for all the hardwork…loveyou NihalKhatemAnum! :**

Price cards. Aren’t they pretty? ^^

Oh and the countless shopping trips. Icing sugar and Cocoa shopping in bulk. Buying 100000xxx sticks of butter. Kilos and kilos worth of flour. And a hundred dozen cupcake liners. Best shopping spree it was. And thanks to my mum and my sister who beared with me and took me to the store each time I panicked having forgotten one lil thing or the other.

The array of offerings I decided upon and then eventually sold were:

Oreo Chunk Brownies
Browned Butter Walnut Brownies
Cookies and Cream Cupcakes with Milk Chocolate Frosting
Chocolate Fudge Cupcakes with Chocolate Frosting
Chocolate Cupcakes with Peanut butter Frosting
Chocolate Cupcakes with Mint Frosting
Nutella Swirl Cupcakes
Pizza Pies
Chicken Pinwheels

The Savory, a last minute addition-Pizza pies and Pinwheels.

Cookies and Cream Cupcakes aka the Ultimate Oreo Cupcakes

The best homemade Chocolate Cupcakes topped with thick and creamy Mint Frosting.

The moistest Chocolate Cupcakes with the BEST Chocolate Buttercream Frosting!

TADAAAA

All boxed up and ready to go!

Can you eat just one cupcake?

The Chocolate Fudge Cupcakes were the best seller, obviously. Just look at them. Them dark luscious beauties O.O

And now here are some pictures from the bake stall and the event itself! A random mix of pictures from the official NIMUN page (the event), and snaps from my bake stall Snapstory (username: noora559), which if you missed out on, then… gasp Shame on you! -_-

The roaring bonfire, the cool night breeze . . .

Hope you enjoy this post, just felt like sharing it with all of you. I now hope to set up a new bake stall sometime soon. 🙂

24Dec2015

Small Batch Chocolate Mocha Cinnamon Rolls

Posted in Breads, Breakfast, Desserts by Spatula in My Pocket

Happy Holidays, folks! Finally we are getting proper winter feeling. Can you believe it’s almost end of December and not finger-freezing cold yet?

Here I have for you the perfect holiday recipe. Have it for breakfast, lunch and dinner (sneak in a few snacks too, if you can). I know would, if those pesky things called adipocytes (fat cells) didn’t exist.

I don’t know how many of you worship at the shrine of pastry heaven called Cinnabon like me (don’t tell my mother I said that) but cinnamon rolls are one of the scrumptious essentials of life.

MY rolls are, however your standard cinnamon rolls amped up a notch with the glorious addition of coffee and chocolate.

The gooey center. My favorite bit.

My three favourite Cs: Cinnamon, Coffee, Chocolate.

They’re soft and gooey, with a caramelized bottom, and melty chocolate chips in between. The light mocha touch enhances the chocolate flavor ever so slightly. And the mocha glaze does not take the glory away from the cinnamon sugar, just makes it even better (yes, its possible my friend).

This recipe makes a smaller number of rolls than the usual recipes. It is perfect for when you have the cravings and want to bake your own but don’t want to end up with trays and trays of rolls that you then stuff into your freezer (although you are secretly happy).

This recipe makes six large cinnamon rolls or 9 small ones. Super easy to make. They literally take 2 hours to go from your thoughts to the oven to your belly (I timed).

Knead the dough using a stand mixer or by hand. Plop it in a well-oiled bowl. Allow to rest in a warm place (the microwave, or near a window with the sun shining in), roll it, and fill with the most amazingly sinful filling ever (butter+cinnamon+sugar+cocoa powder+chocolatechips+instant coffee), roll them, slice them, arrange them on a greased dish, let them rest again, bake, glaze, and devour. Voila!

For the extra special Christmas morning (for those celebrating), make these tonight and place covered, unbaked rolls in the fridge. You can then just bake them tomorrow and win the hearts and tummies of your family!

Happy holidays, again!

Chocolate Mocha Cinnamon Rolls

Yields: 9 small rolls

Ingredients:

Dough

1/2 cup whole milk

2 tablespoons unsalted butter

2 tablespoons granulated sugar

1 1/2 teaspoons instant yeast

1 1/2 to 2 cups all-purpose flour

1/4 teaspoon salt

1 large egg yolk

Filling

6 tablespoons butter, melted

1/2 cup granulated sugar

3/4 teaspoon ground cinnamon

1/2 teaspoon instant coffee powder

3/4 teaspoon cocoa powder

pinch of salt

1/3 cup semi-sweet chocolate chips

Glaze

3/4 cup powdered sugar

1/2 teaspoon instant coffee powder

3 tablespoons heavy cream or milk; enough to make a pourable glaze

Directions:

In a small saucepan combine milk, butter, and sugar. Stir continually until the sugar has dissolved and the butter has melted completely. Remove from heat and allow mixture to cool till it comes to room temperature.

In a large bowl, combine the; 1 ½ cup flour, salt, egg yolk, and yeast. Add in the prepared milk and butter mixture. Mix. Bring the dough together into a ball and knead a few turns with your hands. Add more flour, a few tablespoons at a time if the dough feels to wet. Knead well for 3-4 minutes till the dough feels compact and is no longer sticky. Place in a lightly oiled bowl.

Cover the bowl with plastic wrap and allow to rest for 30 minutes.

Roll the dough out on a lightly floured work surface. Roll into a roughly 9 x 12-inch rectangle.

Spread with about 4 tablespoons of butter. In a small bowl stir together sugar, cinnamon, coffee powder, cocoa powder, and salt. Generously sprinkle over the melted butter. Sprinkle with chocolate chips. Roll starting at the longer edge into a tight coil.

Slice into 6 large pieces or smaller ones.

Use remaining 2 tablespoons of butter to lightly grease the bottom and sides of an 8×8-inch baking pan or any other baking dish. Place rolls in the pan leaving about 1/2 inch of room between them. Cover the rolls and allow to rise for 30 minutes.

While the rolls rise, preheat oven to 180 degrees C.

Bake the rolls for 18-20 minutes or until golden brown and doubled in size.

Remove from the oven, allow to cool just slightly.

In a small bowl whisk together powdered sugar, coffee powder, and cream or milk. Drizzle over warm rolls.

Enjoy.

Recipe source: Joy the Baker

Your standard cinnamon rolls amped up a notch with the glorious addition of coffee and chocolate.

25Nov2015

Apple Hand Pies

Posted in Desserts, Puddings and Pies by Spatula in My Pocket

*This post was intended for the week after exams. But then Karachi happened…

Mini apple pies. The flaky buttery crust filled with a cinnamon scented apple filling should definitely be on your to-bake list this winter!

The air may not be as crisp and the leaves may not be as brown as the rest of the world, but that does not mean that us Pakistanis don’t love fall. And now that winter is almost here, it’s the perfect time to put to use all those pie recipes safely hidden away in your recipe box. What could be better than gooey flaky just-out-of-the-oven apple pies on these cold dreary days.

The flaky buttery crust filled with a cinnamon scented apple filling should definitely be on your to-bake list this winter!

I whipped these up in fifteen minutes flat after coming home from a relax- after-Exam-From-Hell hike in the Margalla Hills. The weather was beautiful and my legs were dead.

off to the hills! water-3

And so these mini apple pies were the perfect pick-me-up, although I do prefer chocolate but these were next to best.

Mini apple pies. The flaky buttery crust filled with a cinnamon scented apple filling should definitely be on your to-bake list this winter!

These beautiful little treats are the perfect thing to make this fall cum winter. To impress your guests with at your next tea party. And with Christmas just around the corner, they can make for a perfect gift for your friends and family, just fill em in a cute lil box, tie a ribbon around it and voila….DIY Christmas gifts in a jiffy. Who wouldn’t love a box of lil apple pies?

Mini apple pies. The flaky buttery crust filled with a cinnamon scented apple filling should definitely be on your to-bake list this winter!

Don’t let the pie crust scare you. I will do a detailed post on it later. It’s very easy. Just follow all the steps and you’ll get perfect results every single time. This was my first try at pie crust and it turned out beyond my expectations.

Mini apple pies. The flaky buttery crust filled with a cinnamon scented apple filling should definitely be on your to-bake list this winter!

The flaky buttery crust filled with a cinnamon scented apple filling should definitely be on your to-bake list this winter!

>>Oh and in case you guys missed my post on Instagram, Spatula in My Pocket is now on Snapchat! {Add me at: noora559} I’m trying to make a habit of sharing more and on a regular basis but, boy, cooking and taking pictures at the same time is hard o.o<<

Apple Hand Pies

Prep Time: 20 minutes plus chilling time Yields: 8-10 hand pies

Cook Time: 15 to 20 minutes

Ingredients:

FOR THE 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

2 cups small diced and peeled apples

2 teaspoons lemon juice

½ teaspoon cinnamon

¼ cup sugar

2 teaspoons all-purpose flour

FOR TOPPING

1 egg

1 teaspoon water

Granulated sugar, optional

Directions:

For the Crust

In a large bowl, mix together the flour and salt. Add the butter and shortening. Using a pastry cutter, or two forks, or with the help of our fingertips, cut the butter and shortening into the flour until it resembles coarse meal (pea-sized bits of butter are totally fine)

Drizzle in the icy cold water little by little, stirring with a wooden spoon in between. 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

In a small bowl, combine all the filling ingredients until thoroughly mixed. Set aside.

Assemble the Pies

Preheat oven to 180 degrees.

Remove chilled dough from the refrigerator and allow it to come to room temperature before rolling, for about 15 minutes. Then, place the dough on a lightly floured work surface, roll into a square about 1/8 inch thick and 14×14 inch sides.

Using a cookie cutter or a cup, cut out as many circles as possible. Reroll dough as needed.

Place six of the circles on a parchment paper-lined cookie sheet. Spoon apple filling in the center, leaving space around the border. Place second dough circle on top of each filled circle. Use a fork to crimp the edges together to seal each pie.

In a small bowl, beat together the egg and water.

Brush the top of each pie with the prepared egg wash. Using a sharp knife, cut two to three vents on the top of each pie. Sprinkle with granulated sugar.

Bake for about 15 to 20 minutes, or until golden brown.

Let pies rest for about 10 minutes before serving.

Notes

I use and recommend Crisco as the vegetable shortening. It is easily available in all large superstores.

Cubed apples should be very very tiny so as to make sure they cook inside the oven.

The sugar in the filling can be replaced with brown sugar for a more caramel-like flavor.

28Oct2015

A Red Velvet Murder

Posted in Cakes, Cupcakes by Spatula in My Pocket

All of you witches, elves, goblins, werewolves, zombies and…pumpkins get your Halloween jazz on with this cake because…it’s nearly Halloweeeeen! Favorite day for most of you is JUST THREE days away!

The classic Red Velvet, that I made earlier this week, has now been murdered, splattering blood all over! gasps

The two layered moist Red Velvet cake, all covered with a creamy luscious whipped cream cheese frosting is splattered with edible blood to give it that spooky touch.

This blood splattered cake will make for a perfect center piece for your Halloween party, and will have everyone’s taste buds quivering!

Make the cake. {A detailed post on how to make this cake can be seen HERE.} Spray on some blood, :3 Then, all there’s left to do is to grab a knife and dig in!

Happy Halloween everyone! 😀

A Red Velvet Murder

Ingredients:

Red Velvet Cake with Whipped Cream Cheese Frosting (RECIPE)

Edible “Blood”:

1 Tablespoon water

2 Tablespoon corn flour (or corn starch)

1 teaspoon red food coloring

2 drops green food coloring

1 teaspoon honey

Directions:

Prepare and frost cake as directed HERE.

For the blood: combine all the ingredients, and mix well. Adjust water and corn flour according to thickness.

Assembly: Place cake on a piece of parchment paper or newspaper. Dip a toothbrush in the prepared blood and run your finger across the bristles of the brush in order to create a spray effect onto the cake. Flick the brush to create drops of blood.

Stick a knife in and serve.

23Oct2015

Red Velvet Cake with Whipped Cream Cheese Frosting

Posted in Cakes, Cupcakes by Spatula in My Pocket

*Please excuse the colors in the pictures. The sun kept coming in and out.

**If you’re wondering why the top of the cake is bare and not that smooth, that’s because it is yet to be dressed! You’ll know why in a couple of days. :3

I’ve never really liked Red Velvet.

The truth is, Red Velvet and I have never really gotten along together. Our relationship has always been rocky. The first time I attempted to make a Red Velvet cake was 4 years ago for Father’s Day. The cake was huge and yummy and definitely velvety in taste, but red? Not so much. It was half maroon and half brown (grrrh).

The next time, I attempted red velvet cupcakes. This time the cakes were perfect, but the frosting was too runny. So runny that I literally just dunked the cupcakes in it, like a donut being dunked to glaze it. My dream of a thick, lush cream cheesy frosting was still a dream.

This one. This time, I can proudly say that this is in fact one of the best cakes I’ve ever made. It is soft and moist; sweet with a hint of tanginess. The crumbly texture along with the smooth creamy frosting makes for one hell of a cake.

Need more evidence than just my word? My up-nosed brother, the pickiest eater of all, asked for more cake again and again. AND he liked my frosting! He never compliments my frosting! Or anything for that matter! (The memory of his compliments still makes me giddy).

It was a two layered, 9 inched beauty. It rose majestically, light and airy, and sprinkled the world with fairy dust (not really).

Enough with me being a parrot about my wonderful cake, now for the educational part:

Red Food Coloring:

I used liquid food color. But you can use whatever you can find. I’ve listed a few points here about each of the choices.

Gel food color:

Not available in any shops here in Pakistan. Can be bought online, bit pricy though.
Gives the best results.
Use a whole 1-ounce bottle.

Liquid Food Color:

Available in some supermarkets here in Pakistan.
Reasonably priced.
Results are meh. Doesn’t give that bright of a color.
Use an entire bottle to get the right shade of red, around 2-3 Tablespoon.

Powdered Food Color:

Available in almost all supermarkets in Pakistan.
Very cheap.
Least desired result.
Can be harmful if used in large quantities.
You’ll need around 2 teaspoons for this size of cake.
Mix it in the buttermilk before adding into the cake mix.

Cream Cheese Frosting:

For the perfect cream cheese frosting you need to use THIS…brick-style cream cheese:

NOT THIS…cream cheese spread:

BUT, the brick form is rarely available and I have been blessed only twice with it.

So, the cream cheese “spread” can be used instead. BUT (warning) it leads to a very runny frosting which is not pipe-able at all. So you need to adjust the ratios accordingly.

Instead of the classic cream cheese frosting made with butter, I decided to make the much lighter and fluffier whipped cream cheese frosting. I, personally am not a huge fan of tons and tons of frosting slathered on my cake. A thin layer does just fine. You can see in the pictures, the frosting is just enough to hold the two layers together, and to cover the entire thing without any crumbs showing.

The whipped cream cheese frosting is very easy to put together and compliments the red velvet purrrfectly. You need to first whip your cream till stiff peaks form. (You know why I love autumn most? Because I can whip my cream. Yayyy. And it doesn’t turn into a gloppy mess.) Peaks form. I’ll be making a lot of whipped cream recipes these few months, making the most of the cold.

Anyhow, whip the cream. In another bowl beat your cream cheese, I used Puck’s cream cheese spread, with icing sugar. Then “gently” fold in the whipped cream. Chill for a bit to firm it up a bit. And voila! You’ve got your heaven of a frosting. It’s smooth, and velvety, not cloyingly sweet like buttercream. It’s light and spreads like a dream.

Butter and Oil:

This recipe does not use a copious amount of oil, because there’s butter in there too. Butter adds flavor. Oil helps keep the cake moist. Yes, you need them both! No substituting or eliminating!

And that’s pretty much all you need to know to make the perfect red velvet (and the recipe of course!). Now that you know everything you need to know, you know what you have to do… It’s the perfect weather for baking. Make this, and enjoy with friends and family. Or just yourself, with a nice cuppa tea.

Red Velvet Cake with Whipped Cream Cheese Frosting

Ingredients

· 2 3/4 cups (365g) all-purpose flour

· 1/4 cup (25g) cocoa powder

· 1 tsp baking soda

· 1/4 tsp salt

· 2 cups (403g) granulated sugar

· 3/4 cup (6 oz) unsalted butter, softened

· 1/3 cup vegetable or canola oil

· 3 large eggs

· 2 large egg yolks

· 1 oz liquid red food coloring

· 1 1/3 cups buttermilk¹

· 1 tsp vanilla extract

· 1 1/2 tsp vinegar

Frosting

· 8 oz cream cheese, softened

· 1 pack, or 1 ½ cup heavy cream

· 1 tsp vanilla extract

· 1 cup powdered icing sugar

Directions

For the cake:

·Preheat oven to 180 degrees. Grease 2 3-inch round baking pans, then line bottom of each with a round of parchment paper and butter parchment, set aside.

In a bowl add flour, baking soda, salt, and cocoa powder. Mix together. Set aside.

In another bowl, beat together sugar and butter until pale and fluffy. Mix in vegetable oil. Blend in eggs one at a time, mixing just until combined after each addition. Mix in egg yolks then red food coloring.

In a liquid measuring cup, measure out buttermilk then whisk in vanilla extract and vinegar. Working in three separate, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with 1/2 of the buttermilk mixture and mixing just until combined after each addition. Scrape down sides and bottom of bowl with a rubber spatula to ensure everything is incorporated. Divide mixture evenly among two prepared baking pans. Spread into an even layer and bake in preheated oven 26 – 30 minutes until toothpick inserted into center of cake comes out clean. Cool in cake pan 10 minutes then run knife around edges of cake to loosen and invert onto wire racks to cool completely. Once cool, frost with Whipped Cream Cheese Frosting. Store cake in an airtight container in refrigerator.

For the frosting:

In a bowl whip the cream on high till stiff peaks form.

In another bowl, beat together the cream cheese and sugar until combined. Then, gently fold in the whipped cream till fully combined. Keep chilled till ready to use.

Notes:

To make homemade buttermilk: Take 1 Tbsp + 1/4 tsp vinegar in a measuring jug. Add enough milk to make 1 1/3 cup. Let it sit for 15 mins at room temperature. Stir and then use.

*If using salted butter, omit salt.

*Cake can be made in 9-inch cake pans too.

*To whip cream, chill the blow and beaters in the freezer an hour before whipping. Also make sure the cream is cold. The colder the cream, the faster it whips.

·

· Recipe source: Cooking Classy

7Oct2015

Sticky Toffee Pudding

Posted in Cakes, Puddings and Pies by Spatula in My Pocket

“Autumn is a second spring when every leaf is a flower.”

-Albert Camus

Of foggy breaths, funky socks and marshmallows in hot drinks… autumn is love because it announces the coming of winter. And what better way to celebrate this awesome mausum than with something composed of rich caramely goodness, dates and warm toffee.

After Hajj 2015 ( I hope all your loved ones are home safe by the grace of Allah), many of you will have loads of beautiful fresh dates. So this seemed like the perfect time to share the recipe of a sticky date pudding with you. I bet most of you don’t eat more than a few dates anyway (unless cajoled by your mums). Instead of popping them dates straight in your mouth, why not turn them into something even more delicious (and edible).

This dessert is a British classic that has become a favorite worldwide. Made with dates, butter and lots of caramel, it has the power to turn any chocolate lover around. If my sister (a committed chocoholic) can claim this to be one of her favorite dessert, so can you!

Maybe pudding is a little (ok, a lot) misleading for the desi in us. But the British call all their desserts puddings (don’t ask me why), and this dish is thoroughly British. Its a date-studded cake/pudding that is drowned in a sea of warm butterscotch sauce after baking.

Here I’ll like to admit to two horrendous misconceptions I had before making this cake/pudding.

1) I was never enamored with the idea of baking dates. The thought of mushy, khajoor-y cake made me ick and think of strawberry and cream.

2) The second thought that drove me insane was of the sweetness upon sweetness. Sugary sweet dates with a thick caramel sauce. Who will willingly induce a sugar coma?

But, I was wrong and you will be too when you make this cake/pudding.

Everything in it is perfectly balanced. The flavor isn’t over-poweringly date-like. In fact you will hardly be able to tell there are dates in it. It’s the toffee sauce that takes all the glory.

The toffee sauce is unbelievably addicting. And not just with this date pudding, but with anything. On ice-creams, drizzled on top of pies, breads, or just on a spoon straight into your mouth (unless you are diabetic). And it’s super easy to make too. Just pop everything (the butter, brown sugar and cream) in a saucepan. Bring to a gentle boil. And you’re done. It’s thick and pourable, and settles on top of the moist date sponge like a glaze, complimenting it perfectly.

The whole shebang is rich, buttery, and oh so decadent.

Bake it in the form of one cake..

Or several mini cakes…

Either way, it’s a must for the chilly season to come!

Sticky Toffee Pudding

Serves 8

Ingredients:

Pudding

¼ cup (52g) butter, at room temperature

1 ½ cup all-purpose flour, sifted

1 ½ cup (6 ounces) chopped pitted dates

1 teaspoon baking soda

1 teaspoon baking powder

1 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs, at room temperature

1 ¼ cup water

Sauce

1 cup brown sugar, packed

½ cup heavy cream

¼ cup (52g) butter

½ teaspoon vanilla extract

Directions:

For the pudding:

Preheat oven to 180 degrees C.

Butter a muffin tray or an 8×8 baking dish. Set aside.

Bring dates and the water to a boil in a medium saucepan. Remove from heat; stir in baking soda (mixture will become foamy). Set aside, and let it cool to room temperature.

In a bowl, whisk together the flour and baking powder.

In another bowl, with the help of an electric mixer, beat together the softened butter, sugar, and vanilla. Mixture will be grainy.

Add 1 egg; beat to blend. Add half of flour mixture and half of date mixture; beat to blend. Repeat with remaining 1 egg, flour mixture, and date mixture.

Pour batter into prepared pan.

Bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean.

Let cool slightly in the pan, then invert onto a wire rack.

For the sauce:

In a small saucepan, bring the brown sugar, cream, and butter to a boil over medium heat. Continue to boil, stirring constantly, for 2 minutes. Remove from heat, and stir in vanilla extract.

Cut warm cake into slices. Pour prepared toffee sauce on top. Serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Notes:

*Can also be made in a Bundt pan or a muffin tray.

**Warm leftovers in the microwave before serving. Leftovers, even the sauce, can be stored in the refrigerator for over a week.

Recipe source: Bon Appétit

Sticky Toffee Pudding..rich, buttery, and oh so decadent.

Poke holes in the cake to drench it completely in the toffee sauce.

3Oct2015

Small Batch Brownies

Posted in Brownies and Bars, Desserts by Spatula in My Pocket

What does your parents being away all weekend mean? It means a kitchen all to yourself! It means partyyy! And party means brownies.

Brownies solve everything! They even make your headaches and cold go away. I swear they do.

There I was lying sick in bed, craving warm gooey brownies but did not have the energy nor the people to make a whole batch of brownies for. With just me and my sister and brother home, it seemed like the perfect time to try this handy dandy recipe for a small batch of brownies I had bookmarked ages ago.

Small batch of brownies not meant for sharing!

The left side is obviously intended for me.

The original recipe yields 3 to 4 brownies. I cut them into 8 tiny squares just so I could savor one bit at a time. These brownies are just as fudgy and dense as the normal kind. And they are so easy to make too. Just one bowl, and only a handful of ingredients, all of which you probably already have on hand.

And the best part? The recipe calls for only half a stick of butter! Awesome for if, like me, you are always running out of butter.

Small Batch Brownies

Prep Time: 5 minutes Yields: 4 large or 8 small squares

Cook Time: 20 to 25 minutes

Ingredients:

1/4 cup (57g) butter

½ cup granulated sugar

1 large egg

½ teaspoon vanilla extract

¼ cup all-purpose flour, sifted

3 Tablespoon cocoa powder, sifted

¼ teaspoon instant coffee powder

Directions:

Preheat oven to 160 degrees C.

Butter an 8×4 inch loaf pan*. Line with parchment paper. Set aside.

Heat butter in the microwave, for around 25-30 seconds, or until melted. Mix in sugar and cocoa powder. Cool slightly. Then mix in the egg. Add in the vanilla, coffee powder, and the flour; mix until just combined.

Milk Chocolate Chunk Oat Cookies

Makes 24 cookies

Ingredients:

· 1 1/2 cups (250g) flour

· 1/2 cup (50g) rolled oats

· 1 tsp cornflour

· 1 tsp baking soda

· 3/4 tsp salt

· 1/2 cup (113g) unsalted butter, at room temperature

· 1/2 cup (110g) brown sugar

· 1/2 cup (120g) granulated white sugar

· 1 large egg, at room temperature

· 1 tsp vanilla extract

· 300g milk chocolate, chopped

Directions:

In a medium bowl, whisk together flour, oats, cornflour, baking soda, and salt. Set aside.

In a large bowl, beat butter and sugars at medium speed until creamy. Beat in egg and vanilla until combined.

Reduce speed to low and gradually add flour mixture; beat just until incorporated.

Fold in chocolate chunks.

Cover dough and chill in the refrigerator for 30 minutes.

Preheat oven to 180˚C, and line a baking sheet with parchment paper.

Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheet; top cookies with additional chocolate chunks (optional), pressing gently to adhere.

Bake for 10-12 minutes, until edges are set. Cool for 5 minutes on baking sheet, and then transfer to a wire rack. Let cool completely.

Notes

* If using salted butter, reduce the amount of salt to a ¼ tsp.

** Cookies stay fresh covered at room temperature for up to 1 week.

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How to Shape Garlic Knots

Garlic Knots

Yields: 16- 18 knots

Ingredients:

For the Dough

· 2 1/4 cups (280g) all-purpose flour

· 1/2 tsp (2g) salt

· 2/3 cup (160ml) lukewarm milk

· 1 tbsp (15g) sugar

· 1 standard packet of instant yeast

· 2 tbsp (30g) melted butter or oil

· 1 egg

For the Garlic Butter

· 4 Tablespoons (50g) butter, melted

· 3 garlic cloves, minced

· 2 Tablespoons chopped fresh coriander

· Pinch of salt

Directions:

Make the dough: In a large mixing bowl combine all the dough ingredients and start kneading it for 5-7 minutes until it pulls away from the edges of the bowl.

Shape the dough in a ball and place in a greased bowl. Brush the top lightly with some oil. Cover with a kitchen cloth, and allow the dough to rise somewhere warm until doubled in size, around 2 hours.

Cover with a kitchen towel and let the knots rest for 30 minutes.

Preheat oven to 350F (180C).

Brush the knots with beaten egg.

Bake the knots for 18-25 minutes until golden.

Topping: While they are baking, make the garlic butter by mixing together the melted butter, garlic, chopped coriander and salt together.

Brush the knots with butter mixture right after they are out of the oven.

Serve hot.

How to shape them

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Cookies so good I’ve made them three times already!

These are the best chocolate chip cookies I’ve ever had. Period. Why you may ask?

No fancy ingredients needed, only the basics; butter, sugar, flour, egg

No electric mixer required. Just a whisk, saucepan, and some mixing bowls.

No chocolate chips. We use bars of dark chocolate chopped into gorgeous shards and chunks; some big, some small. That way your warm cookies have pools of molten chocolate instead of just tiny chocolate bits.

They’re soft and gooey in the middle with a perfectly chewy edge. And my favorite part: they’re packed with dark chocolate which melts into the most gorgeous glistening pools of molten chocolate.

These cookies can be whipped up quickly, they taste AMAZING, they have the perfect texture, and I don’t see why you shouldn’t make them.

NOTES

Use the best dark chocolate you can find. I recommend using either Bournville or Lindt Dark 70%. The slightly bitter edge balances the cookie sweetness perfectly.

Chop the dark chocolate roughly. The larger the chunk, the easier it will spread into a molten pool of chocolate.

I recommend chilling the dough for at least 20 minutes before baking. Chilling gives the dough time to rest and helps develop the flavor. It also prevents the cookies from spreading too much. The colder the dough, the thicker the cookies!

Dough can also be chilled overnight. The next morning, allow it to sit at room temperature just long enough so that you can scoop it and bake for an extra 2-3 minutes.

These cookies are perfect for when cravings strike. Seal cookie dough balls in a ziplock bag and stash in the freezer for up to three months. Bake frozen cookie dough balls for an extra two minutes, no need to thaw.

When baking, the cookies tend to expand a lot so be sure to space the cookie dough balls apart.

This recipe makes 14 cookies; I have halved the original recipe. But you can easily double the recipe it if you want to make more.

BEST COOKIES EVER

aaand I’m out.

Molten Chocolate Chip Cookies

Yields: 14 cookies

Ingredients:

· 1/2 cup / 113g unsalted butter chopped

· 1 ½ cup + 2 Tablespoons / 208g all-purpose flour

· ½ teaspoon baking powder

· ½ teaspoon baking soda

**They’re extremely dense, fudgy, chewy and have NO chocolate in them. That’s right, not a single square!**