Spending time with my folks = getting new recipes...

So, here I am...playing catch up once again. :( 

My household has been a little topsy turvy lately but, we are slowly settling back into life and trying to move on (ha! no pun intended).  I haven't tried many new things... cooking has become a chore and baking has found it's place only in words from recipe books and online pages....

Hoping that 2013 doesn't pass me up as fast as 2012 seems to be...

So, here's a couple of recipes my mom shared with me that she got from her friends... we tried them out as well and liked them.  The first one is an "Indianized" Carrot Cake... and it's Eggless too. Those who know me well, know that my attempts at making eggless items haven't turned out well... actually, they are less than edible! ;-)  So, with my skeptical self, I tried it out.  I hope you will give it a try too. :)

The second recipe below is a rice dish, sort of like a pulao. It was great with yogurt or a simple cucumber raita. :) It was new to us and we enjoyed it...good luck!

Eggless Carrot Cake

1 1/2 cups Flour 

(A.P. flour, Chapathi flour or Whole Wheat flour are ok)

3/4 - 1 cup Sugar

1 tsp Baking Soda

1 tsp Baking Powder

Cardamom powder - 1/2 - 1 tsp OR to taste

2/3 cup Oil

1 1/2 cups Grated Carrot

1/2 cup Chopped Walnuts

1/2 cup Yogurt - OR Buttermilk

(if you use buttermilk, leave out salt)

1/4 tsp Salt

 

Preheat oven to 350 degrees.

Stir the dry ingredients together first and then add in the wet.  The batter will be quite stiff, so it's best to just use your hand.  :)  

Bake in a 9" X 13" Greased Cake Pan at 350 degrees.  Check first at around 25 minutes.  It may need more time depending on your oven.  

Do the toothpick test and once it comes out clean, the cake is done.  

Wait until it cools (if you can...) ;)

 

Mint and Cilantro Rice

1 tsp. cinnamon (dalchini)^
1 tsp. cloves (lavang)^
2 Cardamom pods (eliache)^
1 tsp. fennel seeds (somph)^
^saute the above in a little oil

a few curry leaves
1 bunch cilantro leaves
1 1/2" piece of ginger, chopped
6 green chilies (to taste or less if you want it milder)

2 onions*
2 cloves of garlic*
1 bunch mint leaves*
*saute the above in oil

Transfer all the above ingredients into blender jar, add 1/3 cup coconut and some water and grind into a paste.

In a separate bowl have boiled 1/2 cup carrots, 1/2 cup peas, and 1/2 cup green beans ready.  Add those to the paste.

In a separate pan take a little bit of clarified butter (ghee) and a handful of cashews (more if you'd like) :)  Fry them until golden brown. 
Then add all ingredients into one pan and saute them well.  When everything comes together add 1 1/2 cups cooked rice. Add salt to taste.  Mix together well.
Enjoy! :)
 

Happy Valentine's Day!

Hi,

Here's a super easy trick to add a little something fun for your next treat. :) 

Cookie cutters!!  They're so very easy to use, come in every possible shape and size these days and the kids just love them. At least mine still does. ;) 

Here's hoping you have a fabulous day spending time with you and yours! :)

Happy New Year!

Hi!
I hope the start of 2012 has been fabulous for you and yours!  :o)  With all the holiday parties you attended did you taste some thing that you'd just like to have a little more of?  Have you asked a friend for a recipe? :)  Well, of course the saying goes, "Imitation is the greatest form of flattery."

This post is thanks to a friend of mine who ate a dessert I made recently.  It was something I'd seen before but, made in different forms.  For this particular get together I made them bite-sized and entirely from scratch.

I didn't think too much of it prior to her asking for the recipe but, after typing it up, all I have to say is don't be scared by the length.  ;)  Once you make it you'll be able to use the techniques in other recipes. I've also included options to cut down the effort. So, give it a try. :)

Without further ado, here are my

Pecan Caramel Cheesecake Bites...

 Ingredients

• 1 package (8 oz.) cream cheese, softened
• 1/2 cup sugar
• 1 tablespoon lemon juice
• 1/4 teaspoon vanilla
• dash salt
• 2 eggs
• 1/2 cup chopped, roasted pecans -  while the oven is already on & preheated if you put the pecans in for about 15 minutes - stirring in between, they will roast nicely.

Directions - Preheat oven to 325 degrees

• 1. In large mixing bowl beat cream cheese and 1/2 cup sugar on medium speed of electric mixer until fluffy. Beat in lemon juice, 1/4 teaspoon vanilla and salt. Add eggs, one at a time, mixing until just combined after each addition.

Easiest Method:  If you'd like to make it into just one large cheesecake you can purchase 1 Keebler® Ready Crust® Graham Pie Crust at the store. Place crust on baking sheet. Pour in cream cheese mixture. Bake at 325°F about 25 minutes or until knife inserted into filling 1 inch from edge comes out clean.

If you'd like to make your own crust :)  Which is what I did, you can. Then you can decide what size you want to make.  Which is how I came up with just the bites.

1 cup graham cracker crumbs
1/4 cup butter , melted
1/3 cup light brown sugar or 1/3 cup white sugar , for less sweet crust (this is what I used)

I added some of the roasted pecans to the graham cracker crust and saved the rest for presentation. :)

Directions:

Mix ingredients together. 

Press onto bottom and up sides of pan until desired size.

Bake silver pan at 350F for 8-10 minutes, or dark pan at 300F for 8-10 minutes

Fill!  Then bake according to the original recipe. 

I used my 24 cup mini cupcake pan for the bites. I baked the crusts first and then I added the filling, baked again and then I put it in the fridge.

After they set for a few hours, I took them out and put them in an air tight container for storing.  

Before serving I took them out about 10 minutes prior. Placed them on the serving try.  

I topped them with Caramel Syrup (I like the Smucker's brand Caramel Sundae Syrup) and the remaining roasted pecans.

Here they are: