Assalamu alaikum… Hello hello… How have all of you been? I have been promising to try to be more regular here, alas that has not been the case. Life has been playing and I am trying to just get along, but sometimes it is really hard. But Alhamdulillah, what would we have done if not for the Mercy of our Lord? He will get all of us through whatever challenges we are facing, as long as we put our trust in Him…

Whoever goes in fear of Allah—He will give him a means of salvation and provide for him from sources which he does not expect. Whoever puts his trust in Allah—He will be enough for him. Allah always achieves His aim. Allah has appointed a measure for all things. (Surat at-Talaq: 2-3)

In between, we had Eid ul Adha last weekend and it was quite slow, Alhamdulillah. On day one, I made chicken cutlets as usual and went our way after the Eidgah to my ammayi’s house for breakfast. My SIL volunteered to make lunch, so my duty was to make desert. I wanted to make something really lazy, since it is quite hot – an understatement since the temperatures in the afternoons have been anything between 40 and 50 degrees Celsius since early May :/ – and my mind was fixated on making this viral dessert that has been floating all over TikTok and Instagram. Do you want a hint? Hehe…

OK, so it has a chocolate cake base soaked in chocolate milk, a pudding base with whipped cream and cheese, topped with chocolate ganache and then cocoa coated chocolate rice, which gives it the “Cruncho” reference. This dessert was developed by Lazy Cat, which is a well known cafe and everybody has been coming with their own versions of it. Well, I must stay it is a good dessert to take along for a gathering. It doesn’t take time to make, if you go for store bought ingredients. It assembles in no time and does it work as it sits in the fridge. The only thing that can go wrong is with the crunchiness of the topping. It needs to be sprinkled on the top only at the time of serving so that it is crunchy. Otherwise, it will go soggy and it doesn’t taste that great – just saying.

The pictures for this post ain’t great, but I so love this above click. Azza has grown up so much, since the last time I did a hand shot with her for this passion fruit limeade. My girls are growing up so soon, so much that my elder one will start college very soon, In Sha Allah… Please include all of us in your duas…   And yes, if you like reels, you can watch the one I made for this dessert here.

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Lazy Cat Viral Cake | Krunchoco Cake

A viral chocolate dessert developed by the owner of Lazy Cat Cafe...

Course Desserts

Cuisine International

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Servings 8

Author Rafeeda AR

Ingredients

FOR CHOCOLATE CAKE BASE

• 6 chocolate muffins, readymade refer notes
• 200 ml chocolate milk

FOR PUDDING BASE

• 2 sachets whipped cream powder
• 1/2 cup cold milk
• 1 tsp vanilla extract
• 200 gm thick cream one packet
• 200 gm cream cheese like Philadelphia
• 1/3 tin condensed milk if needed for sweetness, refer notes

FOR CHOCOLATE GANACHE

• 125 gm thick cream
• 125 gm chocolate I used a mix of white and dark

FOR CRUNCHY CHOCO LAYER

• 50 gm chocolate melted
• 2 cups chocolate rice cereal
• 1 tbsp cocoa powder heaped

Instructions

• In a square pan, chop the muffins and line up the bottom. Pour chocolate milk all over and allow it to soak.
• In a mixing bowl, empty the powder sachets. Top with milk and vanilla extract. Beat till stiff.
• Add in the cream and cheese and whip just till mixed. Check for sweetness.
• If you want more sweetness, just beat in the condensed milk, or else you can avoid it.
• Spread this pudding mixture on top of the chocolate cake base. Keep in the fridge to set, and till the ganache is done.
• Heat the cream in a saucepan, using a double boiler. Add the chocolate and keep whisking till it melts completely.
• Take out of the heat and allow the ganache to cool completely.
• Now take out the dessert and spread the cooled ganache on top of the cooled dessert, evenly on the top.
• Now cover with cling film and allow the dessert to rest till the time of serving.
• For the topping, in a mixing bowl, add the chocolate rice cereal. Drizzle the melted chocolate while still hot and give it a good mix to coat all the cereal.
• Sprinkle the cocoa powder and toss to coat. Allow it to cool and keep in an airtight container till serving.
• Once ready to serve, sprinkle the rice cereal on top and serve immediately.

Notes

For the base, you can either bake your own cake or use a pound cake. I used muffins to line the base. 

For the pudding base, I didn't use the condensed milk since I wanted to keep the dessert mildly sweet. Add this ingredient if you want more sweetness. 

If you use hot melted chocolate on the rice cereal, it tends to crisp it up a little more. 

Always top the cereal at the end. As it sits on the top of the pudding, it loses its crispiness and becomes soggy. 

 

The post Lazy Cat Viral Cake | Krunchoco Cake appeared first on The Big Sweet Tooth.

I can’t believe that after a really long time, I took some time to post on my blog during Ramadan. Over the last couple of years, I have had a very dry stint on trying new recipes and posting, so this whole process seems to be very affirming for me. I am hoping that I can cling on to this mood to try new recipes and create new blog posts at least on a minimal basis every month.

Since Eid is on the way, a dessert is a must on our tables. I always notice that our usual meals are what meets our nostalgia or some of us make new traditions. But when it comes to the dessert table, we like to be try new and have our best ones in front, isn’t it? Maybe the desert I bring to you can go onto the list – combining a favorite dessert with a cult viral product – which has basically two gangs of those who really love it and those who really hate it with nothing in between – , and here you have a new dessert. I think you all have already guessed it from the title of the post… hehe…

Initially, when I tried the pistachio kunafa chocolate, I really didn’t enjoy it. But slowly and steadily, it grew on me. I enjoy a chocolate bar or even an ice cream, once in a while. But unfortunately, I can’t say the same thing with desserts that have incorporated this viral combination, without me not wanting to have it again. Anyway, while we had our family Iftar, I signed up to make dessert along with harees and was wondering what new could I try.

That is when I thought, why not make tiramisu topped with pistachio kunafa and a simple chocolate ganache? I eyeballed the quantities, made two large trays and took it along, not knowing how the acceptance would be. The reception it got blew my mind. Both trays came back literally licked to the core, so much so that I hardly got a spoon to taste. Both the adults and the kids loved it immensely, coming personally to me just to say how amazing it was. Now, isn’t that the ultimate satisfaction?

Since I hadn’t got the chance to click it then, I decided to make it again when we had our ladies-only Iftar. This time, I was able to calculate the quantities and do a proper recipe. Alhamdulillah, the ladies also accepted it as a winner, but we were so full from the food that we had that we couldn’t enjoy the dessert as much as we would have loved. Still, my friends asked me to post the recipe soon so that they can treat their families to it during Eid, and finally I am able to get it through here.

The toasting of the kunafa is what takes all the time in this dessert. You need to make sure that the kunafa dough is toasted beautifully golden brown all over without burning it, so you need to keep your eyes on the saucepan and keep tossing it while you look into the other steps, which are quite easy and straightforward. Recently, I saw on a reel that you can bake the kunafa dough on a flat sheet at 180 degrees for 10 to 15 minutes, and then toss it with melted butter. I can’t vouch for it, but you can definitely try it to make your life easier. Off to the recipe…

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Pistachio Kunafa Tiramisu | "Dubai Chocolate" Tiramisu

Course Dessert

Cuisine Fusion

Prep Time 45 minutes minutes

Cook Time 4 hours hours

Servings 12

Author Rafeeda AR

Ingredients

• 150 gm kunafa dough
• 30 gm butter
• 300 gm pistachio paste refer notes
• 2 tbsp tahini paste
• 2 tbsp condensed milk
• 2 sachets whipping powder
• 2/3 cup cold milk
• 1 tsp vanilla extract
• 200 gm cream cheese
• 200 gm condensed milk half a tin
• 200 gm long finger
• Strong coffee for dipping
• 100 gm milk chocolate
• 125 gm thick cream One packet like KDD

Instructions

• Start by toasting the kunafa dough. This process takes the major of the time. Cut the kunafa dough into small peices. Melt butter in a wide sauce and sauté the kunafa dough on a small flame, uncovered, tossing occasionally to ensure that it gets toasted properly.
• Once it is totally browned and toasted, switch off. This process can take a good half an hour, so be patient and do it slowly to ensure not to burn the kunafa dough.
• In a bowl, add the whipping cream powder, milk and vanilla. Whip till stiff.
• Add in the cream cheese and condensed milk and beat till thick. Refrigerate till use.
• Prepare coffee and set aside.
• In a deep dish pan, dip the long finger in the coffee and layer the bottom. Do not dunk for too long or else the biscuit would be too soft to handle.
• Spread half the cheese mixture on top of it.
• Prep one more layer of the long finger biscuits on it and then top it off with the remaining cheese mixture. Refrigerate for an hour.
• In the toasted kunafa, add in the pistachio paste, tahini and condensed milk and give it a good mix. You may not need to use the entire paste, but it is better for the mixture to be moist.
• Spread this mixture on top of the set cheese pudding. Best is to sprinkle dollops with a spoon in places and slowly spread them using a spatula or your hand. Return back to the refrigerator.
• Heat the cream and chocolate over double boiler till all melted and homogenous. Allow it to cool to room temperature.
• Spread the chocolate ganache on top of the set pistachio kunafa base.
• Allow the dessert to rest in the fridge for at least 2-4 hours for the flavors to settle.
• Enjoy!

Notes

The roasting of the kunfa dough is that takes a lot of time. Hence start off with this step first. As it gets roasted, you can start your pudding mixture and assembling in place.

One whole bottle of pistachio paste may not be required, yet, it is better to add the whole to make the kunafa moist.

Add more condensed milk for sweetness, for the pudding and the kunafa base. My dessert was of meduim sugar levels. 

Looking for more options? There are more than 100+ dessert recipes on the blog, but let me share a few for you to make your life easier…

No Bake Crunchy Pineapple Bread Pudding

Serradura – seriously the easiest dessert!

Biscoff Cheesecake Tiramisu

Fluffy Biscuit Pudding

Easy Trifle Pudding

Chocolate Biscuit Pudding

Aish al Saraya – Lebanese Bread Pudding

This is just a scrape on the top. There are Alhamdulillah lot of options to choose from it you hit the Sweet Bites tab, to choose from. Let us pray for a peaceful and fulfilling Eid for the whole world and remember the people in the less priviliged parts of the world, including them in our duas always…

The post Pistachio Kunafa Tiramisu | “Dubai Chocolate” Tiramisu appeared first on The Big Sweet Tooth.

We are fast approaching the last ten days of Ramadan, SubhanAllah… I can’t fathom how fast the month is flying. It is always the case during this month. May Allah make us reach the final ten days of Ramadan, and let us observe Lailatul Qadr, in the best way possible… After all, it is the night worth more than 1000 months (Surah Al Qadr), which is huge! Sharing a beautiful Hadith regarding this night:

Are there times when you crave for sweets during Ramadan? Usually my sweet cravings during the month of Ramadan is limited to a dosage of custard and jelly once or twice a month. But this time, I had this very strong craving to have chocolate cake, and I took that chance to bake a cake that I had bookmarked for a really long time. It is a moist chocolate cake but with a dose of malted drink powder like Horlicks, Ovaltine, or the likes. I learned a fact that the origin of this cake is from Nandos in Pakistan, which serves a chocolate malt cake in their dessert range. They don’t have it here.

Horlicks is something I always have in my fridge. It is my guilt pleasure. So when I had an Iftar at my brother’s place, I baked and took it along. We ate the whole cake over two days, since it is a little heavy yet so fulfilling, Alhamdulillah. One word of warning though – don’t expect it to have a heavy malty taste, it just has a small edge to it. However the cake is quite moist. Please keep your slice out for it to cool and the buttercream to be a little melty, that is when it tastes the best. Off to the recipe…

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Chocolate Malt Cake

Course Cakes and Muffins

Cuisine International

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Servings 12

Author Rafeeda AR

Ingredients

• 1 1/2 cup all purpose flour
• 1 cup sugar
• 1/3 cup cococa powder
• 1/3 cup malted milk powder Horlicks, Ovaltine, etc.
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 eggs large, room temperature
• 1 tsp vanilla extract
• 1/2 cup vegetable oil
• 1/2 cup buttermilk refer notes
• 2/3 cup boiling water
• 1 tbsp instant coffee powder

FOR FROSTING

• 120 GM butter softened
• 1/4 cup cocoa powder
• 1/3 cup malted milk powder
• A pinch of salt
• 2 cups icing sugar
• 1 tsp vanilla extract
• 1 - 2 tbsp cream or milk
• Chocolate for topping

Instructions

• Preheat oven to 180 degrees. Grease and set aside 2 x 9 inch baking pans.
• In a big bowl, sift the flour, cocoa powder, baking powder, baking soda and salt.
• Add in the sugar and give it a good whisk.
• Make a hole in the center. Crack in the eggs and add in the oil, buttermilk and vanilla extract.
• With an egg beater, on a low speed setting, beat till the batter is combined.
• Melt the coffee into the hot water and pour into the batter. Just beat till combined. The batter will be runny.
• Divide equally into both the pans and bake for 20-30 minutes till the center comes out clean.
• For making the buttercream, beat the butter till soft.
• Add in the cocoa and malted milk powders along with the vanilla and salt and beat.
• Now add in the icing sugar and beat in slowly till it combines. Add in the cream or milk to loosen the icing.
• Refrigerate the icing till use.
• Once the cakes are baked, flip them onto a cooling rack and allow them to cool completely.
• Ice the cake as per your liking. I spread a thin layer in between both the cakes, did a thick layer on top and used the remaining to cover the sides.
• Top with pieces of chocolate and enjoy.

Notes

The cake is moist at room temperature. 

If keeping it in the fridge, bring to room temperature and enjoy. It tastes better then. 

The post Malted Chocolate Cake | Chocolate Malt Cake {One Bowl} appeared first on The Big Sweet Tooth.

This week, for the theme “Anniversary Special” for the Blogging Marathon #151, after posting the Masala Coke, I chose to post these truffles I made some time ago due to a failed chocolate cake attempt. Yes, a failed one… I was baking the cake after ages. I know you wouldn’t believe me if I say this but I haven’t been baking in a really long time. There was a time when I used to make one cake a week at least, but now it is a once-in-a-while affair. If I am going to see a friend, then I may bake something, otherwise, for just us to eat, I don’t. So that sums up the feeling of rustiness when I baked this chocolate cake and it stuck to the pan. On top of that, it was awfully dry that no one wanted to eat it. My heard didn’t want to throw it, and so I decided to recycle it. I was so glad I did…

I already have a truffle recipe with cream cheese as the binder, so I went ahead and used cream and sugar in this case – a very straight and simple way to make them. Most of the cake truffle recipes online use ganache, which I feel makes it extremely sweet.  I did a coating of melted dark chocolate and a little coconut oil. It was so delicious that within two days, it disappeared from my fridge. At least, the truffles had a better fate that my doomed cake. Whether you have a flop cake or you have storebought cake that you want to repurpose, then these truffles are a great idea… They are easy to make and of course a hit at any party. Off to this simple recipe.

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Chocolate Cream Truffles

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Author Rafeeda AR

Ingredients

• Chocolate cake crumbled
• Thick cheese As needed
• Icing sugar As per sweetness
• A pinch of salt
• A dash of vanilla
• 100 gm dark chocolate
• 1 tbsp coconut oil

Instructions

• Line a baking tray with baking paper and set aside.
• Crumble the cake well in a bowl without any lumps.
• Add just enough cream, icing sugar, vanilla and salt to bring the mixture together. It should just hold shape, it shouldn't be too sticky.
• Roll into small balls and set aside.
• Melt the chocolate and coconut oil in a microwave for a minute. Give it a stir till smooth.
• Dunk each of the truffles, roll in the chocolate mix and place onto the tray. Keep a small spacing among each.
• Keep in the fridge and allow it to cool.

Notes

The reason why I haven't put quantities for the truffles is because it can be adjusted as per needed. 

The coating proportions, can be adjusted accordingly, more or less depending on the amount of truffles.

Ensure to serve them cold because they tend to melt very fast. 

The post Chocolate Cream Truffles appeared first on The Big Sweet Tooth.

Life has been a crazy rush, Alhamdulillah, that the blog is clearly taking a back seat. I am travelling home next week, and I am trying to see if I can squeeze in at least a couple of posts before I give the blog a break till we come back, In Sha Allah. The summer this time is really hot and uncomfortable. I read somewhere that this is the hottest the earth has become ever since mankind has come into existence. Allah knows best… We already had very hot months of May and June, and these two months aren’t going to be the easiest. It is a relief that we are going home, but back home, it has been raining very heavily. Rains are beautiful till a level but after that they start invoking a little fear in your hearts. The invocations prescribed during those times are quite heavy – from asking Allah to make the rain beneficial to asking Him to let it rain around us and not on us… SubhanAllah…

Coming to today’s recipe… My brother bought in a bottle of chocolate fudge sauce that was expiring in a couple of months. I usually don’t buy stuff like that, because we hardly use it in our routine. A bottle of Nutella, OK, but not fudge sauce… Hehe… As he got it in, I was wondering what I could do with it. Hersheys being the “baap” of chocolate syrup – though I used a local brand – I ended up searching on their website and found this link. I further found in the same link that the recipe was updated from what it used to be on the pack ages ago. I decided to try the old recipe. The only changes I made was to reduce the sugar and add a little salt. Lots of eggs, the whole bottle of syrup and just lots of gooeyness – that is how I would rate this recipe. It is soft inside, with a little caky texture. It reminded me of the sticky brownies I baked sometime ago. So if, like me, you end up with a near expiry bottle of chocolate syrup, you know what to do.

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Chocolate Syrup Brownies | Easy Chocolate Sauce Brownies

The brownies to make when you have an unused bottle of chocolate fudge sauce...

Course Brownies

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Servings 16

Author Rafeeda AR

Ingredients

• 1/2 cup butter softened
• 4 eggs room temperature
• 1/2 cup sugar increase upto 1 cup
• 1/4 tsp baking powder
• 1 cup all purpose flour
• A pinch of salt
• 1 tsp vanilla essence
• 1 bottle chocolate syrup 16 oz

Instructions

• Preheat oven to 180 degrees. Line and grease an 13*9 inch pan.
• Beat butter, eggs and sugar till well combined.
• Add the rest of the ingredients and fold in till the batter is moist.
• Pour into prepared pan and bake for 25-30 minutes till the top is firm to touch.
• Take out and cool completely before slicing and serving.

Notes

You may add nuts and/or chocolate chips in this brownie. I didn't use. 

The post Chocolate Syrup Brownies | Easy Chocolate Sauce Brownies appeared first on The Big Sweet Tooth.

I am one huge Umm Ali fan. Most of the places get this dessert right, due to its ease to make. Anyway, I have been wanting to use puff pastry biscuits like these to make the base of Umm Ali. One, it reduces the making time of this dessert and two, it won’t affect the taste much. The idea of making Umm Ali with chocolate came to me while casually flipping a magazine while waiting at a clinic. We rarely read newspapers or magazines these days, isn’t it? The newspapers that used to be thick have now gone to almost three-fourth of its size, with more content online than on the print. I am sure that as time passes, we will cease to see print media, at least newspapers to begin with. I am not looking forward to such a time, to be honest… This is my next post for this month’s Bakeathon, with a sub-theme of “Main Ingredients 5 or less”.

The base is the biscuits, topped with the milk mix – I used milk, very little condensed milk which if you want, you can skip, and evaporated milk. I sprinkled chopped chocolate all over along with coconuts. I wasn’t intending to use any nuts, but I added macadamia nuts at my whim. It is usually not a typical nut to use in a dish like Umm Ali, but still… I wanted to sprinkle in some raisins as well, but at the end chose not to. You can use them if you like them, because it is something always pushing out in this dessert. I baked it for a little longer and hence my Umm Ali was a little dry. I suggest keeping the baking time to 20 minutes, just until the chocolate is melted. I put cream in random spots on the top, but you can whisk into the milk mixture as well. It was super delicious and disappeared in full speed once made. So delicious… If you love Umm Ali with less work, here is another version made with stale bread or croissants…

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Chocolate Coconut Umm Ali | Easy Umm Ali using Puff Pastry Biscuits

Course Dessert

Cuisine Arabic

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 6

Author Rafeeda AR

Ingredients

• 250 gm puff pastry biscuit Vicenzi or any other brand
• 1 1/2 cup milk
• 1/4 cup condensed milk add more for sweetness
• 1 can evaporated milk 400 ml
• 100 gm chocolate chopped roughly
• 1/4 cup grated coconut packed
• 1/4 cup macademia nuts, crushed use any nut of choice
• 125 gm cream pack

Instructions

• Preheat oven to 180 degrees.
• In a square pan, line with the puff pastry biscuits tightly till complete. You may not need to use the entire pack.
• Whisk together the milk, condensed milk and evaporated milk and pour all over the pastry.
• Sprinkle the chopped chocolate, coconut and nuts all over. Drop the cream in random spots till used up.
• Bake for 20 minutes. Grill the top for 4 minutes just till golden brown.
• Enjoy warm.

The post Chocolate Coconut Umm Ali | Easy Umm Ali using Puff Pastry Biscuits appeared first on The Big Sweet Tooth.

Ever since I started blogging, making a flourless chocolate cake has been on my agenda. It never happened until I melted butter and chocolate for making brownies, before finding out that I had no flour to add. After feeling a little desperate for sometime, it suddenly clicked me that I could simply make it into a chocolate cake without any flour. The only problem with it? It is heavy, decadent and absolutely sinful! This is my next post in the Bakeathon this year under the subtheme “Main ingredients five or less”.

I had already baked a flourless cake for one during one of my previous Bakeathons, which I enjoyed all by myself. This one was calories shared. The cake may not look like it would be enough, but trust me, one small slice goes a long way. I kept just one slice for each of us and send some to B and his family and then cousins who came over. With a cup of black coffee, this cake is simply bomb. It is heavy on chocolate and butter, with some eggs and a little cocoa powder to just allow it to hold shape. I urge you to make it when you have a crowd to share. We didn’t even have the patience to do any sides, but add some whipped cream and fruits, or ice cream with caramel syrup, and you will surely be in sweet heaven. Hehe…

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Flourless Chocolate Cake

Course Cakes and Muffins

Cuisine European

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Servings 10

Author Rafeeda AR

Ingredients

• 175 gm butter
• 200 gm dark baking chocolate
• 1/2 cup cocoa powder
• 1/3 cup sugar
• 4 large eggs room temperature
• 1 tsp coffee optional
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions

• Preheat oven to 180 degrees. Line a 9 inch springfom pan and grease well.
• Melt the butter and chocolate till done.
• Whisk in the cocoa powder till no lumps and allow to cool completely.
• Add in the sugar and beat till combined.
• Add one egg at a time, beating with every addition. Finally add the rest of the ingredients and beat well. The mixture will be thick and glossy.
• Pour into the prepared tin.
• Bake for 30-40 minutes till the top looks cracked.
• Take out and allow to cool completely. Cut into small slices and serve with black coffee.

The post Flourless Chocolate Cake appeared first on The Big Sweet Tooth.

It took me a while to realize that the most hit recipe on my blog was the Simple Vanilla Muffins, overtaking the Chocolate Biscuit Pudding that held that place for a long time. It was a recipe I adapted from a pack of butter, and I am very glad it is doing well. Having said that, it was then I realized I didn’t have a basic chocolate chip muffin recipe! How could I? Chocolate chip is a favorite for even those who are not fans of chocolate as such. The perfect opportunity came when I had to bake something to send with Azza when she was visiting a friend of hers. So there you go, the easiest chocolate chip muffins you could ever make! This post goes to the Bakeathon 2022, with a sub-theme of “Main Ingredients 5 or less”.

The recipe is a very straight forward mix and pour recipe, with not much work. Firstly whisk the dry ingredients together, coat the chocolate chips in it and then fold in the wet ingredient mixture. That is it! Since the muffin won’t rise a lot, you can fill the cups to the brim. I actually ran out of chocolate chips while making these muffins. Of course, how can you call this a chocolate chip muffin when there is just little in it? Hehe… A couple of updates you can do is to use buttermilk instead of regular milk to make it more soft, and to use butter instead of oil to make it more rich. I kept the sugar to bare minimum, which you can increase. Azza’s friend and family really loved the muffins. They mentioned that they are not really fond of sweet stuff, so them liking it was a bonus. Off to the recipe…

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Easy Chocolate Chip Muffins

Course Cakes and Muffins

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 12

Author Rafeeda AR

Ingredients

• 2 cups all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup sugar increase for sweetness
• 1 cup chocolate chips
• 1 cup milk
• 1/3 cup oil
• 2 eggs large
• 2 tsp vanilla extract

Instructions

• Preheat oven to 180 degrees. Line a 12 muffin pan.
• In a large mixing bowl, sift together the flour, baking powder, baking soda and salt. Whisk in the sugar.
• Add the chocolate chips and coat into the mixture.
• Whisk the milk, oil, eggs and vanilla in a pitcher till well done.
• Pour into the dry ingredients and fold till the entire batter is moist.
• Divide equally into the muffin cups and bake for 20-25 minutes or till a skewer inserted in the center comes out clean.
• Cool on a rack completely. Enjoy!

Notes

You can use melted butter instead oil.

I have used lesser chocolate chips since I ran out of it. 

 

The post Easy Chocolate Chip Muffins appeared first on The Big Sweet Tooth.

I know it is a big promise when I mention like that on the title, but it is indeed the easiest brownies you can ever make. Just five basic ingredients and you are set to go! And of course, it fit perfectly into the theme of “Main Ingredients 5 or less” for this month’s Bakeathon.

I always thought that these fudge brownies were the easiest till I came across this recipe. I adapted it from here and kept the sugar level to minimal. The best part about these brownies is that you can do whatever you want with them – add some extra chocolate chips and nuts for crunch, drop in dollops of Nutella or Lotus for an extra layer, or just use it as a base for a brownie sizzler or a trifle. My daughters are a very tough-to-please group and I was surprised that they really loved it. Maybe, it was because it didn’t taste like “dark chocolate”.

The ease of this recipe is that it has equal amount of butter, cocoa powder and flour, and I even kept the sugar the same. My girls felt it was slighly low on sugar, so they drizzled chocolate syrup on it. Hehe… A couple of eggs and some small ingredients, and you are good to go. Even a child can bake this recipe without much assistance. I do have another cocoa brownie recipe on the blog, but with a different ration of ingredients… Off to this super simple recipe…

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One-Bowl Brownies | Easiest Brownies Ever!

Course Cakes and Muffins

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 8

Author Rafeeda AR

Ingredients

• 115 gm butter melted and cooled
• 1/2 cup cocoa powder
• 1/2 cup brown sugar refer notes
• 2 eggs large, room temperature
• 1/2 cup all purpose flour
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

• Preheat oven to 180 degrees. Grease and line an 8 inch brownie pan.
• In a bowl, beat the melted butter, cocoa powder and sugar till fully combined.
• Beat one egg at a time till incorporated.
• Add the rest of the ingredients and fold in, making sure of a moist mixture. Do not overbeat.
• Pour into the prepared pan and bake for not more than 22 minutes.
• Allow to cool completely - or you can even enjoy these brownies warm!
• Cut into 9-16 peices and serve.

Notes

You can add nuts or chocolate chips as per choice at the end - just make sure to coat them in very little flour so that they are distributed evenly. You can only drop in dollops of Nutella, Lotus or peanut butter around. 

You can use white sugar instead of brown sugar as well. Increase the quantity upto 1 cup for sweetness. 

The post One-Bowl Brownies | Easiest Brownies Ever! appeared first on The Big Sweet Tooth.

While I managed to schedule the last two posts, this one was left pending to be done on time. Unfortunately, a wave of viral fever hit down on me and I am feeling like I am being constantly hit by a brick. It has been a struggle to keep my eyes open, the cough is really irritating, and I can’t even croak in the washroom. Alhamdulillah for relatives as doctors, I went to my cousin’s wife today, who gave me a nebulization and put me on some medicines. She told me that thankfully it is only viral and now with the climate changing, there are a lot of influenza cases. I really don’t mind getting stuck on bed, staring at the ceiling or binge-watching Netflix, but instead my incessant head is only picking on how messy my house is, how I haven’t cooked properly this whole week, how I haven’t worked out, etc. etc. Then I spend the rest of the time shushing that voice in my head… Is it the same for you too?

So for the final post for this week’s theme “Don’t be Cheesy” for the Blogging Marathon #139, after toying with the idea of making mini cheesecakes, I ended up making these truffles. Azza now has this habit of watching a lot of short cooking videos on Pinterest and trying them in the kitchen if all ingredients are available. I don’t mind her experiments as long as she cleans up the kitchen. Unfortunately, that is not the case. Anyway, she tried these truffles once, but they didn’t sit right. I wanted to make them again, so played around with the proportions for the recipe. She had used equal amount of cheese and chocolate, and hence they wouldn’t hold shape. I used more chocolate than cheese and thankfully it gave shape to some amazing truffles. The cheese gives a nice salty edge. Since I used a mix of white and milk chocolate, it had a little caramely chew to it. You can use just white chocolate to have white colored truffles. Off to this super simple recipe…

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Chocolate Cream Cheese Truffles

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Servings 4

Author Rafeeda AR

Ingredients

• 100 gm cream cheese Philadelphia or similar
• 150 gm chocolate I used 100 gm white and 50 gm white
• 1 tbsp maple syrup or honey
• A dash of vanilla extract
• A pinch of salt
• 1/4 cup hot chocolate mixture

Instructions

• Melt the chocolate either in the microwave or by double boiling and cool completely.
• Combine all ingredients in a bowl and beat till well combined.
• Keep in the fridge for an hour or until it is little solid.
• Grease your palms with melted butter or oil spray and roll into 10 truffles. It may melt, so roll them quickly.
• Refrigerate for another 2-3 hours till hardened.
• Roll the truffles in hot chocolate mixture lightly and serve cold.

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