Monday, December 11, 2017

Cinnamon Chocolate Chip Bread recipe | Holiday gift idea for Neighbors, Teachers and Colleagues by morEwish



Handmade gifts are the best kind, particularly when they're edible. They're so much more personal, and no one can resist a homemade fresh baked bread, especially when its prettily packaged. This year for our neighbors, girls teachers and for colleagues I decided to make this Cinnamon Chocolate chip bread which is easy to make, thoughtful and delicious.


Swirled with cinnamon sugar, topped with more, and dotted with teeny tiny chocolate chips. It’s almost like cake – soft, tender, and moist. I mean common, look at that deep, dark ripple of cinnamon!




Video Tutorial:


Your kitchen is going to smell like a bakery. There is just nothing like the warm, sweet scent of cinnamon bread baking in the oven especially on chilly mornings! Similar to how banana bread and carrot cake’s flavor intensifies overnight, this bread is just the same. You could use this recipe to make muffins, too.




Ingredients:

Bread
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup mini semi-sweet chocolate chips
1 large egg, at room temperature
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 cup buttermilk (Or make your own with 1 tablespoon vinegar and 1 cup milk)
1/3 cup vegetable oil
1 teaspoon vanilla extract

Cinnamon-Swirl
1 Tablespoon ground cinnamon
1/3 cup granulated sugar

Recipe Adapted from: sallysbakingaddiction

Printable:


Ingredients and Nutritional Facts

Sunday, December 3, 2017

Chicken Alfredo Pasta ๐Ÿ | Copycat Recipe by morEwish




Get your pasta bowls ready, because this copycat recipe tastes just like your favorite restaurant Chicken Alfredo. Once you figure out how simply this delicious plate of creamy pasta perfection comes together, the chicken Alfredo any restaurant makes will pale in comparison.





Chicken Alfredo ingredients are easy to find! First, the chicken – I use chicken thighs in smaller pieces. Browning them in a pan first, along with careful seasoning, helps the pieces hold their own even against the heavy sauce. If you’re lucky, you may have some tasty brown bits left in the pan.

Next it’s bรฉchamel. The basic “white sauce” starts with a roux, in this case made with butter and flour, to thicken milk or cream.

I sautรฉ my vegetables – onions, mushrooms, and a bit of garlic – in the melted butter before adding the flour. If you want to turn this dish into a complete meal, make this Chicken Alfredo with broccoli. Cook a few handfuls of broccoli florets in a separate pan and toss them in the sauce when you add the pasta, or do what I do and throw it in with the pasta about four or five minutes before it’s done to cook them at the same time.




Rather than cream, I use a combination of milk and half and half. It creates a slightly thinner sauce but helps leave room for the richness of all the impending cheese.

There’s Parmesan, of course, to provide the salty, slightly nutty flavor. I like to add plenty of mozzarella for that gooey quality we love  and that makes all those beautiful strings on its way from plate to mouth. ๐Ÿง€
The secret ingredient I add, which I think makes this the best Chicken Alfredo recipe, is cream cheese. There’s just a small amount, but I find it not only ups the creamy factor but it also helps stabilize the sauce.

If you’re used to classic chicken Alfredo penne may seem like an odd choice. Penne works because the pasta pieces are roughly the size of the chicken, so each bite has a perfect balance of the two. There’s also that hole in the middle, a tiny cave to hold tons of Chicken Alfredo sauce. But if you want to go for classic go ahead and make chicken fettuccine Alfredo

You can bake the pasta as well, but I have had baked chicken Alfredo, I think it dries out the sauce, and nothing’s coming between me and that velvety magic I’ve worked so carefully to craft. ๐Ÿ


Video Tutorial:





Ingredients:

Boneless Chicken  - 1 1/2 Pounds
Salt-Divided - 3 teaspoon
Black Pepper-Divided - 1 1/2 teaspoon
Italian Seasoning - 1 teaspoon
Vegetable Oil - 2 tablespoons
Penne - 1- (16 Ounce) Box
Butter - 4 tablespoons
Onion, Minced - 1 Cup
Garlic, Minced - 4 Cloves/ 1 tablespoon
Mushrooms, Sliced - 8 Ounces
All Purpose Flour - 1/3 Cup
Milk - 3 Cups
Half and Half - 1 Cup
Parmesan Cheese - 3/4 Cup
Cream Cheese at Room Temperature - 4 ounces
Mozzrella Cheese - 8 Ounces



Thursday, November 9, 2017

Mocha Caramel Bites ๐Ÿฌ | Hostess gift ๐ŸŽ ideas by morEwish



What better gift to give this holiday season than one that can be eaten? This small, thoughtful gift is a good way to thank a hostess



Graham cracker crust with gooey caramel center and yummy chocolate coffee topping, I know this explanation is enough and i bet you are drooling now!




Video Tutorial:



Ingredients:

Crust:
Vegetable cooking spray
12 whole (6 ounces) cinnamon graham crackers, crumbled or 2 cups cinnamon graham cracker crumbs
1/4 cup sugar
1 1/2 sticks (6 ounces) unsalted butter, melted

Caramel:
1/2 cup heavy cream
1 stick (4 ounces) unsalted butter, at room temperature
1 1/2 cups light brown sugar
1 tablespoon water

Chocolate Sauce:
2 cups (12 ounces) semisweet chocolate chips
1/2 cup heavy cream
1 3/4 teaspoons instant espresso powder

For the crust:
Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch round springform pan with parchment or waxed paper. You can use rectangular shaped one for nice square pieces
Spray the paper and the sides of the pan with cooking spray.
In the bowl of a food processor, combine the graham crackers and sugar. Process until the mixture resembles fine bread crumbs.
Add the melted butter and blend until the mixture forms into clumps. Spread the mixture into the bottom of the prepared pan, pressing gently to form an even layer.
Place the pan on a baking sheet and bake for 10 to 12 minutes until the crust is golden. Cool for 15 minutes.

For the caramel:
While the crust is cooling, in a medium heavy-bottomed saucepan, combine 1/2 cup of cream, butter, sugar, and water.
Stir over medium heat until the mixture is smooth. Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240 degrees F, about 5 to 7 minutes.
Now for those of you who doesn't have candy thermometer. Drop some candy into cold water. If the candy forms a soft, flexible ball it is at a temperature of 235-240 degrees Fahrenheit or at the soft ball stage, and that's what we need for this recipe.
Carefully pour the caramel over the warm crust. Cool for 20 minutes. Freeze until firm, about 10 minutes.

For the chocolate layer: Combine the chocolate chips and cream in a small bowl and place over a pan of simmering water.
Stir until the chocolate has melted and the mixture is smooth, about 3 minutes. Whisk in the espresso powder.
Remove the springform pan from the freezer. Pour the chocolate mixture over the caramel layer and smooth with a spatula.
Refrigerate for at least 1 hour until firm.
Allow the layers to come to room temperature, about 30 minutes. Using a warm, slightly wet knife, carefully cut around the edges of the chocolate layer.
Release the side of the pan and remove the paper from the bottom. Cut into 1 1/2 by 1/2-inch bars and store airtight in a covered plastic container.

Sunday, October 22, 2017

Aloo kay Sekh kabab ๐Ÿข | Potato kababs ๐ŸŸ | school snack ๐Ÿฑ and vegetarian recipe by morEwish



When everybody out there is having meaty sekh kabab, I thought to try these Aloo kay sekh kababs, same smokey BBQ kabab flavor but pure vegetarian. I saw this recipe online and it clicked right away, I made this my way tho..




They are perfect for school or after school snack, roll them in parathas, or have them in snack with ketchup. My kids even had them in Hotdog bun as well. My whole family enjoy it and this recipe is kids approved and worth trying for...

Video Tutorial:




Ingredients:

Potatoes, boiled and mashed 2 cups
Sekh kabab masala 2 -3 tbsp
Onions, chopped 4 -5 tbsp
Green chilies, chopped 1 tbsp
Cilantro, chopped 3-4 tbsp
Butter 2 tbsp
Bread slice 1
Egg 1
Oil 3-4 tbsp for frying 

Monday, September 25, 2017

DIY Backpack ๐ŸŽ’ ๐Ÿ’ž | Back to School by Ee'z ๐Ÿซ






DIY Backpack ๐ŸŽ’ ๐Ÿ’ž | Back to School by Ee'z ๐Ÿซ


So its back to school Time!! (its here already)! So Eashul and Ellmyra decided to have customize backpacks this year...


Video Tutorial:




We did DIY binder as well... Video Coming soon



Friday, September 22, 2017

Shahi Daal Handi recipe by morEwish and Summer Update!



It was a looong Summer Break - But you know what it was totally worth it and much needed. Just after Eid we went to Washington to attend my Uncle's (Taya) 50th Wedding Anniversary Celebrations and my mom and dad joined us there. They flew all the way back from Pakistan to be part of this memorable event, to see all this commitment and compromising and love pouring all over since 50 years! *mashaAllah*




Then since we were already there we drove to NYC to spend 4th of July weekend! Mom and dad were happy to be back home, we took them to see their first apartment, dad went to see his office and luckily get a chance to see his colleague. DAMN! Right.. he was fortunate enough masaAllah!






It was our first time with this long road trip with kids, it was tiring but all worth it! Includes Zip lining, white water rafting, statue of liberty, time square at day time and at night time again!




But we are back to life and back to routine Alhumdulilah! So I tried this Shahi Daal Handi, it exactly as it sound.. Daal with a twist! Some garam masala, cooked with milk for creamier texture and then served with cilantro and roasted almonds!





Its supposed to be thicker than usual daals, you can serve it with Roshni roti or naan to enjoy more its deliciousness.

Video Tutorial:





Ingredients:

Mash Daal (white) 1 cup (I used 1/2 mong and 1/2 masoor)
Tumeric (haldi) 1/4 tsp
Cardamoms (choti ailaichi) 2/3
Salt 1 tsp or taste
Milk 1 cup
Ghee 1 tbsp
Minced Garlic (kutta lehsan) 1 tsp
Cumin (Zeera)  1 tbsp
Chopped Onions 1/2 cup
Chopped tomatoes 1/2 cup
Garam masala 1/2 tsp
Chopped cilantro 2 tbsp
Roasted Almonds 2 tbsp (8 pieces)

Monday, June 12, 2017

Classic Desi Fruit Trifle ๐Ÿฎ from scratch | Ramadan and Eid Recipe by morEwish ๐Ÿ•Œ




Classic Pakistani Style Fruit Trifle - Layer of homemade pound cake topped with some fresh fruits, followed by custard made from scratch, topped with some jello and fresh cream.




The best thing about fruit trifle is that you can play with all the ingredients, there is no hard fast rule for this recipe. Add or omit as you please. You can use plain, marble or even chocolate cake if you want to. Use any fruit you like, any flavor of custard, or just about anything and everything.


Video Tutorial:



Ingredients:

Pound Cake 1/2

For Jello:
1 packet Strawberry Jello or any other flavor of your choice
1 to 1 1/4 cup boiling water

For Custard:

2 cups Milk plus 1/2 cup
3 tbsp Custard powder
4 tbsp sugar

Fruits:
1 Banana slices
1/2 apples
1/2 can pineapple

Topping:
Fresh cream 1 cup
Icing sugar 2 tbsp


Thursday, June 8, 2017

Strawberry ๐Ÿ“ Watermelon ๐Ÿ‰ Cooler | Ramadan recipe by morEwish ๐Ÿ•Œ




Strawberries and watermelon have long been the perfect summer pair. In this light, vitamin-packed homemade cooler, I think they shine particularly bright. This is a perfect drink for Iftar and to beat
the heat..



After playing around with various proportions I settled on a 4:1 watermelon to strawberry ratio. Use too many strawberries and will turn into a candy territory (which is not necessarily a bad thing); too few and the drink lacks a certain special sweetness. To boost up the refreshing factor, I added a bit of lime/lemon and fresh mint leaves.


Video Tutorial:

Ingredients:

4 cups cubed watermelon
1 cup hulled strawberries
1/2 lime/lemon juice
6 mint leaves, plus more for garnish
Ice (optional)

Strawberries and watermelon, how can you go wrong? One of the wonderful things about hot weather is this cold drink...  With subtle fruit flavors and beautiful garnishes that scream freshness at #Iftar

Sunday, June 4, 2017

Mozzarella Sticks Inspired by Restaurant ๐Ÿง€ | Ramadan recipe ๐Ÿ•Œ by morEwish




Mozzarella sticks –  I can’t think of a more popular finger food for both kids and adults alike . String cheese sticks coated with crispy seasoned breadcrumbs and fried until hot and golden. Serve them with marinara sauce and you have yourself an appetizer everyone will love!





What's better than indulging in gooey, golden-crusted mozzarella sticks and making and enjoying them in the comfort of your own home! fry up a batch of these deep-fried delights; they're even tastier than those served at Restaurants.


Video Tutorial:



Ingredients:

2/3 cup all-purpose flour
2 large eggs
1/4 cup milk
1 cup breadcrumbs
1/2 cup freshly grated Parmesan cheese (optional)
1 tablespoon dried parsley or dried Italian herbs
1/2 teaspoon garlic powder
1/2 teaspoon salt
8 pieces of mozzarella string cheese
oil for frying

Tuesday, May 30, 2017

Cottage Cheese Cutlets ๐Ÿง€ | Ramadan Recipe by morEwish❣




Cottage Cheese cutlets are crumbled cottage cheese mixed with potatoes and shaped into patties/cutlets. These are crispy from outside and soft from inside. You can serve them for a snack and starter recipe with ketchup or chutney. Perfect for Iftar or school lunches. It's simple yet delicious




Video Tutorial:



Ingredients:

Boiled and mashed potatoes 2 cups
Cottage Cheese Crumbles 2 cups
Onion, chopped 1/2- 1  cup
Salt 1 tsp or taste
Black pepper 1/2 tsp or taste
Green chilies finely chopped 1 - 2 tsp
Cilantro, chopped 1/2 cup



Bite into these crunchy golden brown cutlets, which have a soft and tender filling to soothe your taste buds!

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