Is time for Christmas baking again and Sam at Oh Nuts sent me some nuts for my baking this year. They came just in time for me to bake some Ma’amoul cookies for AFF – West Asia Month event. Ma’amoul is small shortbread pastries filled with nuts, dates or dried fruits. They are very popular in the Gulf countries especially on religions festival. The Muslims eat them at night during Ramadan, the Christians eat them during Easter and the Jewish communities eat them on Rosh Hashanah or Hanukkah. They may be in the shape of balls or domed usually decorated by hand or be made in special wooden molds. Since I don’t have any of the molds I just shape them using my tart mold.
Friday, December 13, 2013
Wednesday, December 11, 2013
One of my favorite things for autumn and winter is the abundance of squash in the market. Two of my favorite kinds are the kabocha and butternut. They are naturally sweet, low in calories and full of vitamin A and C. I usually like to roast them up and serve it as side dishes. I prepared this particular side dish to take it to a Thanksgiving get together at a friend house. It was so well received by everyone even by the non squash fan and I thought I should put the recipe here as I will be making it again soon. I simply tossed it with olive oil, salted and pepper and when it is nearly done roasting I add some maple syrup, cinnamon and cayenne pepper to it. It gives this dish a sweet, salty and slightly spicy flavor.
Monday, December 02, 2013
I will never get tired of baking or eating chiffon cake. There’s something extremely satisfying about baking this cake especially when you watch it rise to a beautiful height. This cake is light, fluffy, moist and with delicate citrus flavor. I will normally eat it plain but you can always frost it with icing.
1 3/4 cups Flour
1/4 tsp of salt
1 tsp baking powder
Thursday, November 21, 2013
Carlos like granola bars. He will always have one or two in his lunch bag so he can munch on it when he gets hungry. Granola bars are not cheap. It cost around $4.00 for a box of 5 or 6. I usually make it myself as it is not that difficult. Most important is basic proportion of chunky (nuts, dried fruits) to sticky (syrup, honey, sugar, peanut butter, butter or oil) and from there you can go to town with it. You can toss in things like oats, cereal, flax seeds, chia seeds etc. I will normally add in whatever I have in the pantry. The vanilla is optional and so is the cinnamon. The possibilities are endless. Since we like an extra crunch granola so I twice bake these bars.