Ingredients-

• 3 cups flour
• 1 1/2 teaspoon instant dry yeast
• 1/4 cup + 1 tablespoon sugar
• 1 teaspoon salt
• 3/4 cup milk
• 3 tablespoon margarine – or butter (melted)
• 1 egg
• 1/2 cup breadcrumbs

INSTRUCTIONS-

In a big bowl, mix together flour and yeast.

In a smaller bowl, combine sugar, salt, milk, and margarine or butter.

Warm liquids in the microwave until warm.

Remove from microwave and add the egg and beat several times until well blended.

Make sure that the liquids are only mildly warm and not hot.

Pour the liquid mixture over the flour mixture and fold until dough forms.

Knead the dough on a clean surface dusted with flour until it becomes smooth and elastic, about 5-10 minutes.
Form the dough into a ball and place the dough in a greased bowl and cover with a kitchen towel or plastic wrap and place it in a warm area and let it rise until it doubled in size.

Depending on how warm it is, could take 30 minutes to an hour.

Punch down the dough and divide it into 2 equal parts using a knife or dough slicer. Roll each into a log.

Cover each log with breadcrumbs. Cut the log sideways into smaller pieces. (about 6 pieces each log). Roll each piece with breadcrumbs again.

Arrange the pieces on a baking sheet living some gaps in between (at least an inch).

Leave them to rise for another 10-15 minutes.

While waiting, preheat oven 370° F /185°C. Bake the Pandesal for 15 minutes or until the sides are a bit browned.
Remove from oven and serve while hot!

Credit: khoobsuratworld

Ingredients-

• 5 8 inch Tortillas about 20 rounds
• 1 cup graham cracker crumbs
• 1/4 cup butter melted
• 1 cup strawberries chopped
• 1/4 cup sugar
• 2 tsp water
• 1 tbsp corn starch
• 1 tbsp cold water
• 1 cup heavy cream
• 1 cup cream cheese softened
• 1 tsp lemon zest
• 1 tsp vanilla
• 1/4 cup powdered

Instructions:

Pre-heat oven to 400F.

Cut 4-5 rounds out of each tortilla shell with a cookie cutter to get about 20 shells.

Dip each into melted butter then coats in graham cracker crumbs.

Flip a muffin tin upside down.

Place the tortilla pieces in between muffin cups.

Bake 10 minutes until just golden brown. Let cool in pan.

Make the strawberry Filling:

In a small pot pour water, add sugar and strawberries.

Bring to a boil and reduce to a simmer to soften the strawberries.

Dissolve cornstarch in water and pour it into the strawberry mix and bring it to a boil, stirring constantly (mixture will be slightly chunky).

Remove to cool completely.

Beat cream cheese, heavy cream, powdered sugar, lemon zest, and vanilla for 2 minutes, using medium speed, until it thickens.

Chill in the fridge for 30 minutes.

Transfer to a piping bag.

Fill the taco shells with cream cheese filling and top with 1/2 tsp strawberry filling.

Sprinkle with additional graham cracker crumbs, optional

Credit: khoobsuratworld

Servings: Makes 15-18 Rolls

Ingredients-

• 3 1/2 cups all-purpose flour
• 1 cup milk
• 2 tbsp. milk powder
• 1/2 cup water
• 1 egg
• 1 tbsp. sugar
• 4 tbsp oil
• 4 tbsp melted butter or margarine
• 1 1/2 tsp instant yeast
• 1 tsp salt
• Sesame seeds
• 1 egg yolk, beaten with 1 tsp milk for brushing the buns before baking

Instructions-

First, prepare your filling of choice. I used THIS filling, but any you like will work. Check through the fillings folder for options.

Sieve the flour, then add milk powder, sugar, yeast, and salt. Then add the oil, melted butter/margarine and the egg, and mix together.

Now add all the milk.

Start kneading together and gradually add the water a little at a time. You may not need to use all the water, so add it sparingly until your dough comes together and is nice and soft.

Knead for a good 8-10 minutes.

The more you knead the dough, the softer the buns will be.

Touch a bit of oil with your fingertips and apply all over the ball of dough.

Cover in a bowl and set aside for 40 mins to an hour for it to double in size.

Punch it down, and divide the dough into 15-18 balls, depending on the size of buns you would like.

Gently roll out each piece of dough to about the size of your palm.

Add about a tablespoon or two of filling in the center.

Pull up the edges of the rolled out dough and pinch together to firmly seal the filling within.

Turn the filled dough ball over and gently flatten, first with your hand, and then very gently with a rolling pin to widen it a little bit.

Make 4 slits as shown in the step by step image, either using a pizza cutter or sharp knife or even a pair of kitchen scissors.

Make 4 more slits between the previous slits to make a total of 8 slits all together.

Place the buns on an oiled tray, cover with a light cloth and let them rise for about 20 minutes to half an hour.

Brush each bun with beaten egg and then sprinkle some sesame seeds all over.

I used black sesame seeds for the center of the bun and white ones for the ‘petals’.

Bake in a preheated 180 C oven for about 20 minutes or until golden. Remove and serve.

These buns freeze well for up to 4 weeks.

Enjoy! 

Credit: Fauzia’s Kitchen Fun

Ingredients- 

• Cream Cheese- 180 g
• Butter- 30 g
• Milk- 100 g
• Egg Yolk- 3
• Cake Flour- 10 g
• Corn Starch- 20 g
• Egg White- 3
• Sugar- 60 g
• lemon juice- 2 g

Method

1. Put Cream cheese, butter, milk into a bowl, then put on top of hot water.

2. Until all melted and smooth, add the egg yolk

3. Add cake flour and corn starch, then sieve it

4. Add lemon juice into egg white, add sugar in 3 times, until soft peak

5. Add 1/3 Egg white to egg yolk mixture, mix completely, pour into mold

6. Bake upper heat 180°C lower heat 110°C 30 mins, then upper heat 150°C lower heat 110°C 60-70 mins.

If you don’t have an upper-lower heat setting, you can bake 150°C 30 mins and 130°C 60-70 mins.

Credit: khoobsuratworld

INGREDIENTS of Garlic Pull-Apart Rolls-

3 cups plain flour

1 cup water Warm

1 tbsp yeast Dry Active

1 tsp salt

2 sugar tbsp

2 to 3 olive oil tbsp

1 plus 1 tsp egg + milk for basting the buns before baking

For the garlic filling-

50 grams salted butter

6 to 7 garlic finely chopped

3 tbsp coriander leaves chopped

1/2 tsp chili flakes

1/2 tsp white pepper

INSTRUCTIONS of Garlic Pull-Apart Rolls-

Mix warm water, sugar, and yeast together and leave aside for 5 minutes till it looks a little frothy.

That’s when the yeast has been activated and is ready to use.

Mix the above starter with dough and knead lightly till everything comes together as a dough.

No need to over-knead it.

Add oil to it and knead for another 5 minutes till it starts springing back.

Keep the dough for resting covered by cling film for about 30-45 mins till it almost doubles depending on the weather.

While the dough is proofing you can make the garlic spread ready by mixing all the ingredients together at room temperature.

After its doubled in size, knockdown to remove the air and roll into a half an inch thickness sheet. Use dry flour to prevent it from sticking.

Apply the garlic filling/spread evenly on the dough and roll the dough from one end to another.

Using a knife or a thread (I feel thread results in a cleaner cut) cut it into 8-10 rolls of equal size.

Line them in a loaf pan, spread the leftover garlic spread on top, and sprinkle the sesame seeds on top.

Leave it for proofing again for 30 mins or so.

Apply egg wash (optional) and bake it in a preheated oven at 180C for about 20-25 mins.

Pull them apart and eat fresh and warm.

Credit: sinamontales

Whipped Cream Frosting- Do you Need a fluffy, light frosting that holds its shape well? Look no further than this whipped cream frosting recipe! Made with just 3 simple ingredients. It’s more stable than regular whipped cream and is perfect for any make-ahead dessert!

I’m so happy to finally be sharing this whipped cream frosting with you today! 

Ingredients of Whipped Cream Frosting –

• 8 ounces cream cheese*
• 1 cup powdered sugar
• 2 3/4 cups heavy cream, cold
• 1 teaspoon vanilla extract (optional)

Instructions of Whipped Cream Frosting–

Place the cream cheese and powdered sugar in a large bowl and beat on medium speed until smooth.

Turn the mixer down to medium-low speed and pour the heavy cream down the side of the bowl in a very slow and steady stream, stopping every now and then to scrape the bottom and sides of the bowl with a silicone spatula.

When all the cream has been added, turn the mixer up to medium-high and whip until the frosting holds stiff peaks.

Fold in the vanilla extract, if using.

Credit: khoobsuratworld

Ingredients:

• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, softened
• 2 1/2 cup sugar
• 3 eggs
• 1 cup sour cream
• 2 teaspoons vanilla
• 1 1/4 cups milk
• 5 ounces bittersweet chocolate, melted and cooled
• 1 cup creamy peanut butter

Peanut Butter Glaze:

• 1 1/4 cups powdered sugar
• 1/3 cup creamy peanut butter
• 4-5 tablespoons half & half (or enough to achieve a thick drizzling consistency)

Method-

Begin by preheating your oven to 350 degrees F. Then grease and flour a 10-inch bundt pan. Set aside.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

Then, in a stand mixer (or large bowl and hand mixer) beat butter on a medium speed for one minute. Slowly add the sugar and beat until combined. (About four minutes.) Next, slowly add the eggs, one at a time. Scrape the bowl as necessary. Beat in sour cream and vanilla

Once incorporated, add the flour mixture and milk alternatively until just combined.

Transfer half of the batter (3 1/2 cups) to a medium bowl. Then, stir in the melted chocolate. Stir the peanut butter into the other half of the batter.

Using a separate spoon for each batter, alternatively, drop spoonfuls of the chocolate and peanut butter into your pan. Use a knife or spatula to swirl the batter together. Do not over mix. (Fill your pan 3/4 of the way full. If batter remains, use it in another smaller pan or for cupcakes.)

Bake for 60 minutes or until a toothpick comes out clean. Cool the cake in the pan for 15 minutes. Then, remove from the pan to continue cooling.

In the meantime, make your peanut butter glaze. In a bowl with an electric mixer, combine the powdered sugar, peanut butter, and enough half & half to create a thick drizzle.

When your cake is cooled, drizzle with peanut butter glaze

Credit: inspired by charm

Ingredients:

For the cake:

• 2 1/3 cups (290g) Flour
• 2 teaspoons Baking powder
• 1/2 teaspoon Baking soda
• 1/2 teaspoon salt
• 1/2 cup (115g) Butter, softened
• 1/2 cup (120ml) Oil
• 1½ cups (300g) Sugar
• 3 Eggs
• 1 cup (240ml) Buttermilk (more if needed)
• 1 tablespoon Vanilla extract

For the frosting:

• 2/3 cup (150g) Butter, softened
• 1/2 cup (120ml) Heavy cream, cold
• 1¼ cups (160g) Icing sugar
• 2 teaspoons Vanilla extract
• 1¾ cups (400g) Cream cheese

Decoration:

• Confetti sprinkles

Directions:

Make the cake:

Preheat oven to 350F (175C).

Line two 8-inch (20cm) round cake pans with parchment paper and grease bottom and sides.

In one bowl, sift flour, baking powder, baking soda, add salt, stir and set aside.

In a large bowl cream together butter and sugar.

Then add eggs, one at a time, beating until combined after each addition. Add oil, vanilla extract, and beat until incorporated.

Alternate adding flour mixture and buttermilk, beginning by adding 1/2 of the flour mixture, then 1/2 of the buttermilk.

Then repeat this process.

Beat until fully incorporating after each addition.

Divide the batter between prepared pans.

Bake for about 40 minutes, until a toothpick inserted into the center, comes out clean.

Allow the cakes to cool for 5-10 minutes in the pan, then release from the pan and let cool completely on a wire rack.

Make the frosting:

In a large bowl, beat cream cheese and butter until smooth.

Add powdered sugar and vanilla extract.

Beat until smooth and creamy.

In a separate bowl beat heavy cream to stiff peaks.

Then fold into the cream cheese mixture

Assembly:

Place one cake layer flat side down.

Spread a layer of frosting, place the second layer of cake on top of the frosting, flat side up.

Spread evenly the frosting on top and sides of the cake. Decorate the edges of the cake with sprinkles.

Refrigerate for at least 2 hours before serving.

Credit: khoobsuratworld

Ingredients-

• For the Dough
• 1 kg plain flour
• 2 tsp baking powder
• 500 g cold butter, diced
• Pinch of salt
• ½ cup iced water (you might not use all)

For the filling-

• 2 potatoes medium size, peeled and diced
• 2 carrots medium size, peeled and diced
• 500 g minced beef
• 1 onion, peeled and diced
• 1 tsp thyme
• Salt to taste (you can swap for chicken cubes if you prefer)
• 2 tbsp plain flour
• 1 cup chicken stock or water
• 1 tsp chili flakes (optional)

For the egg wash
2 egg yolks mixed with 1 tbsp water

Method

Place a frying pan over medium heat and add the minced beef and onion. Cook till the beef is browned all through and the onions are soft. Add the carrots, potatoes, thyme, salt, water, flour, and chili flakes.

Stir to combine and cover till the potatoes and carrots are soft and the mixture is thick, stirring occasionally.

Remove from heat and cool completely.

Combine the flour, baking powder, and salt in a bowl. Using your finger, rub the diced butter into the flour till it resembles crumbs.

Add the iced water a little at a time and mix till a dough is formed. Wrap in clingfilm and chill in the fridge for 30mins.

Combine the egg and water together in a bowl to make the egg wash.

To make shape the meat pies, knead the dough a bit so that it can be pliable because you don’t want the dough to break when folding it. Roll out into a flat triangle and cut out round shapes.

Using a knife, make cuts to the dough but not all the way through. Brush the dough with some egg wash and scoop the filling to the un-cut side of the dough.

Carefully roll the dough up from the side that has the filling sealing to encase the filling in the dough. Seal the ends and bend the pie dough to give a “C” shape. Brush the egg wash over all the pies. Bake for 35mins or till golden brown at 180C
Enjoy!

Credit: phisayo Ade

Ingredients:

2 tablespoons sesame oil
2 tablespoons canola or vegetable oil
1 pound medium-large fresh shrimp, cleaned (approximately 15-20 count shrimp)
1 cup frozen peas and diced carrots blend (I don’t thaw and use straight from the freezer)

1/2 cup corn (I use frozen straight from the freezer)
2 to 3 garlic cloves, finely minced or pressed
1/2 teaspoon ground ginger
3 large eggs, lightly beaten
4 cups cooked rice (I use white, long-grain or brown may be substituted. To save time use two 8.8-ounce pouches cooked and ready-to-serve rice)
2 to 3 green onions, trimmed and sliced into thin rounds
3 to 4 tablespoons low-sodium soy sauce
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste

Directions:

To a large non-stick skillet or wok, add the oils, shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through. Cooking time will vary based on size of shrimp, don’t overcook. Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside.

Add the peas, carrots, corn, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.

Add the garlic, ginger, and cook for 1 minute, stir intermittently.

Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.

Add the shrimp, rice, green onions, evenly drizzle with soy sauce, evenly season with salt and pepper, and stir to combine. Cook for about 2 minutes, or until shrimp is reheated through. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired.

Enjoy !

Credit: cosmohost