Banana Split Cupcake

Ingredients:
1 ½ c. granulated sugar
½ c. butter (at room temperature)
2 eggs (at room temperature)
1 tsp. vanilla essence/extract
2 c. flour
1 ½ tsp. Baking powder
¾ tsp. Baking soda
½ tsp. salt
½ c. buttermilk
1 c. mashed ripe bananas

Directions:

Preheat oven to 350 degrees.
Cream sugar and butter until light and fluffy (3 minutes).
Add eggs one at a time, mixing well after each addition. Add vanilla.
Sift together flour, baking powder, baking soda and salt. (I usually sift 3 times.)
Add ½ of flour mixture to butter mixture. Mix well.
Add buttermilk. Mix well.
Add other half of flour mixture. Mix well.
Add bananas. Mix well.
Use a dough scoop to get evenly-sized cupcakes. (This one is slightly smaller than 1/4 cup in size.)
If you don't have the scoop you can use a 1/4 cup measure for standard cupcakes.
When your cupcakes have baked (about 20 minutes for the standard-size, about 13 minutes for the minis-- at 350-degrees), let them cool on a cooling grid for at least 30 minutes before decorating. That should be enough time to get your icing made!

Vanilla Butter Cream Frosting

Ingredients:

4 Egg whites
1 cup sugar
3 sticks (1 1/2 cups) Unsalted butter (at room temperature)
1 Tbsp. Vanilla

Special equipment, etc.:

Saucepan with about 1/2 inch water
Lemon juice or vinegar & paper towels

Directions:

Before you begin, you want to wet a paper towel with some lemon juice or vinegar, and wipe out your mixer bowl, wipe off your mixer blades, and wipe off your spatula(s). This takes the grease off, and helps the meringue whip up better and higher.
Separate four egg whites, and place into a heatproof bowl, or the bowl of your stand mixer.
(If you don't separate a lot of eggs, I recommend separating each individually in a small bowl, rather than all into the large bowl. If you get any yolk into the whites, the recipe won't work as well.)
Add 1 cup granulated sugar to the egg whites. Set the bowl over a pot of simmering water (about 1/2 inch of water set to medium heat). Whisk the sugar into the egg whites,
Whisk constantly for about 7-15 minutes.

TIP:

Place the candy thermometer into the mixture.
Whisk constantly for about 7-15 minutes until the candy thermometer reads 160-degrees Fahrenheit. If you do not constantly stir, the egg whites will set, and you will have to start over!
How long it takes to reach temperature will depend on a lot of things: how warm were your eggs to begin with? How hot is your stove? etc. So watch the temperature, not the clock.
*Note: 160-degrees is the recommended temperature for killing any possible bacteria. I've read some recipes that call for you to heat it just until the sugar dissolves,
------------------------------

Move your mixer bowl to the mixer with the whisk attachment. Whisk on high speed until stiff peaks form.
Add 1 Tbsp. vanilla and whip to combine.
Switch to the paddle attachment.
Have your 3 sticks of butter cut into about 4 pieces each - (about 2 Tbsp. chunks). Add those a few at a time with the mixer on medium speed with the paddle attachment.
Your beautiful, stiff meringue will turn into a soupy, chunky mess.
Continue to mix the icing on medium-high until it becomes stiff. You won't get the same "peak" effect that you got on the meringue itself, but you can see the smaller peaks all around. That's when you know it's right. Again, mine took about 4 more minutes in the mixer to get to the right consistency.
Take a piping/icing bag, filled with frosting, spread or swirled on each cup cake.
drizzle with chocolate and strawberry syrup, top with cherry and place banana in a cup cake.

Enjoy!!!

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Blueberry Muffins

Ingredients:

2 cups blueberries, rinsed and carefully drained
2 cups all-purpose flour (260 grams), or 2¼ cups pastry flour, sifted
½ cup granulated sugar
1 Tbsp baking powder
½ tsp salt
1 cup whole milk
1 tsp pure vanilla extract
1 large egg (or 2 medium)
4 oz butter (½ stick)

Directions:

Preheat oven to 400° F.
Combine the flour, baking powder, sugar and salt in a large bowl.
In a small microwave-safe bowl, heat the butter in the microwave for about a minute, until it's thoroughly melted. Or you can just melt it in a small pan over very low heat. Set the melted butter aside at room temperature to cool, but don't let it solidify again.
In a separate bowl, beat the eggs and then add the milk and vanilla.
Thoroughly grease and flour a muffin pan (or insert paper muffin liners).
Pour a tiny bit of the melted butter into the egg-vanilla-milk mixture and stir it in. Repeat 3-4 more times, adding a slightly larger amount of the liquid butter each time until it is all incorporated.

Note:

Don't add hot melted butter to the egg mixture as the heat from the butter would cook the egg, and that's not what you want to do!
Add the liquid ingredients to the dry ones and mix no more than ten seconds. The batter should be visibly lumpy. That's OK! It's extremely important not to overmix the batter, or the resulting muffins will be too hard.
Using a rubber spatula, gently fold the blueberries into the batter. Then carefully spoon the batter into the prepared muffin pan (you can use a small ladle or even an ice-cream scoop) and bake immediately.

TIP:

The dry and wet ingredients, respectively, can be mixed in advance, but as soon as the wet and dry ingredients have been combined with each other, the liquid will activate the baking powder and the batter needs to be baked right away.
Bake 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

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Cream Rolls

Ingredients:

Sheets of puff pastry or flaky pastry (I used store bought puff pastry)
1 egg white – beaten
Butter – for greasing
4 tbsp strawberry or raspberry jams
125 ml whipped cream
Icing sugar – for dusting
Cream horn moulds

Directions:

Cut pastry into 2.5 cm wide strips. Brush lightly with egg white. Lightly grease cream horn moulds if using normal moulds. There is no need to grease the moulds if you are using non stick moulds.
With the damp side of the pastry facing the mould, turn strips around the greased mould, starting from the pointy tip of the mould. Make sure that the strips overlap when you twist this around to the top. Gently squeeze the tip of the pastry to seal in the bottom.
Brush the outside now with egg white and place on a greased baking tray.
Bake in a preheated 220°C oven for 8 to 10 mins. Allow to cool on racks.
Place 1 tsp jam inside the cream horn and fill with the beaten cream.

To Make the Cream:

Pour whipping cream and sugar into a stand mixer bowl fitted with a whisk attachment.
Mix on high speed until stiff peaks form.
Fill a pastry bag with the whipped cream.
Pipe the cream into the cooled horns.

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 بٹر کوکیز یا نان خطائی

میدہ تین سو گرام
پسی چینی ڈیڑھ سو گرام 
مکھن ڈیڑھ سو گرام 
بیکنگ ہاوڈر دو ٹی سپون
میٹھا سوڈا ہاف ٹی سپون
الائچی پاوڈر ایک ٹی سپون

اوون کو ۱۹۰ ڈگری پر پری ہیٹ کر لیں۔میدے میں بیکنگ پاوڈر، میٹھا سوڈا اور الائچی پاوڈر ڈال کر چھان لیں۔ مکھن اور چینی کو اچھی طرح بیٹر سے بیٹ کر لیں اور پھر میدہ اس میں ملا دیں اور اچھِ طرح گوندھیں اس مرحلے پر ڈو کچھ کرمبلی سا ہو رہا تھا تو میں نے تھوڑا سا گرم دودھ شامل کیا اور گوندھ لیا اور پھر تھوڑا سا ڈو لے کر ہتھیلی پر فلیٹ کر کے اور درمیان میں ہلکا سا پریس کر کے اوون ٹرے میں رکھتے جائیں فاصلے کے ساتھ اور پھر انڈے کی زردی لگا کر حسب منشا کٹے بادام پستے یا پسا ناریل جو بھی موجود ہو اوپر ڈال دیں اور اندازن ۱۵ منٹ کے لئے اوون کے درمیانے شیلف مین بیک کر لیں۔

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Rose Rolls

Ingredients for dough:

Flour 16 ounces or 4 cups
...Yeast heaped 1 tbsp
Powder milk 2 tbsp
Salt 1 tsp
Oil 4 tbsp
Egg 1 + 1
Castor sugar 1 tsp

Ingredients for chicken filling:

Chicken boil and shredded 1 ½ cup
Onion chopped 1
Salt 1 tsp
Black pepper 1 tsp
Coriander leaves 2 tbsp
Green chilies chopped 4
All spice 1 tsp
Flour 2 tbsp
Butter 2 tbsp
Milk 1 cup
Sesame seeds as required

Method for dough:

In a bowl mix together 4 cups flour, 1 tsp salt, 1 tsp castor sugar, 2 tbsp milk powder, 1 tbsp yeast, 4 tbsp oil and 1 egg, knead to medium soft dough with water, leave to rise for 1 hour.

Method for filling:

Heat 2 tbsp butter fry 1 chopped onion till soft add2 tbsp flour with 1 tsp salt, 1 tsp black pepper, 1 tsp all spice, 1 cup milk, cook till thick, mix in 1 ½ cup shredded chicken add 4 chopped green chilies and 2 tbsp coriander leaves, remove and cool filling now roll the dough to a rectangular shape, snipped the edges sides with scissor or knife, put filling in the centre and fold each side so they overlap each other the filling will show slightly, brush top with 1 beaten egg, sprinkle sesame seeds and bake on 350 degree F for 25 minutes.


Directions:

Divide the dough into 8 sections and shape them into neat balls.
Now you can start shaping the flowers. Roll out each ball to about 4″ diameter.
Brush a bit of butter on the circle of dough. Make 4 diagonal slits, leaving the center intact.
Apply a thin coating of pizza sauce, some filling in the center and shredded cheese all over.
Take one of the sections and cover the side of the filling with it.
Take the opposite side’s section and cover the other side of the filling with it.
Repeat with the two last sections.
Pinch the dough on the side to seal it. Repeat until all flower-rolls are ready.
Place the prepared rolls on a greased tray.
Pre-heat your oven to 180 C. If using the Pizza dough, allow the flowers to rest and double in size. Brush each flower gently with egg yolk mixed with a tsp. of milk. Sprinkle with sesame seeds. Bake for about 15-20 minutes or until tops are golden and rolls are ready.
Remove and brush them with melted butter. Keep them covered until time of serving so they stay soft. Enjoy your delicious Pizza Flowers!!

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Stuffed Bread Rolls

Ingredients:

White or brown bread -8 slices
1 cup crumbled paneer

boiled Potatoes – 1 medium
Onion- 1 chopped
Tomatoes 2 chopped

Cilantro – 2-3 tbsp [finely chopped]
Vegetable oil- 1 tbsp
Cumin seeds – 1 tsp
Cooking oil for deep frying
If baking, cooking spray or simply brush with butter or oil
Turmeric powder – 1/4 tsp
Garam or Chaat Masala – 1 tsp-optional
Red chili powder – 1 tsp or as per your taste
Yogurt or sour cream-2 tbsp
Roasted Cumin & coriander seeds – 1 tsp (powdered)
Brown Sugar – 1 tsp-optional
Salt as per taste
1 egg, salt n pepper for coating


Direction:
To make stuffing:

Make paneer or use store bought ready paneer.

Boil and peel potato. Mash them coarsely and keep aside. or use ready potato flakes

In a bowl, combine paneer, onion, tomatoes, cilantro, sour cream, and all dry ingredients and mix well. Let it marinate for about 2 hours or use instantly. But to enhance flavor I marinate paneer with all ingredients.

In a pan heat 1 tbsp vegetable oil. Add cumin seeds and let it crackle. Add marinated mixture. Cook for 2minutes. Mixture tends to release water, so add potato mixture in the pan and mix well for couple of minutes. The stuffing is ready.

To make bread rolls:

Take 1 cup of water in a shallow bowl and keep aside.
Cut the brown edges of all the bread slices. Now take one slice of bread on your palm and sprinkle some water from the bowl kept aside. Make both the sides wet but not soggy. Press it gently to remove excess water.
Now put 2 tbsp of stuffing on the wet bread. And very gently roll the sides of the bread to cover the stuffing. The stuffing should be completely covered. And try to make the seam even.
Once the bread roll is even on all the sides, place it on a dry plate. Repeat the process with rest of the bread slices.
Heat oil in a pan for deep frying the rolls. Oil should be medium-hot.
take 1 egg, salt n pepper, mix well, dip rolls one by one & carefully fry the bread rolls in the oil. Keep turning after couple minutes, till done. They should be brown and crispy. Drain the bread rolls on the kitchen towel.

Serve hot with ketchup or green chutney.



If you prefer breadBalls and not rolls, follow instructions below to make them in ball shape:

Place 2tbsp of mixture in the centre of damp bread and gather all edges of bread in center and try to foam nice ball by pressing from all sides.

Make sure filling does not come out from the bread.

Repeat for remaining bread slices and potato filling

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