A Sweet Come Back - Chocolate Fudge Cake

Hello lovely readers :)

When you frequently wake up at 6 a.m. in the morning to bake a cake before you are off to work, then you are definitely a passionate cook!

Well, this is me. 6 a.m., 7 a.m., 10 p.m., you name it! You just never know when this rush takes over me and all I want to do is sift, mix, and pop the batter into the oven. The hard work always pays off with a sweet smell, a moist taste, and warm smiles all around the house.

I have just come back from a lovely vacation back home that was filled with a lot of beautiful "rendez-vous" sessions with close family and friends and oh boy how many cakes I got to bake! That is exactly what I love about cooking and especially baking;  I always get to share my simple food creations with the people I love and care about , and I must admit, I do love the compliments and cherish the constructive feedback for a better piece of food art each time.

What was even exciting was that I also got the pleasure of making my childhood best friend's birthday cake.

After a lot of thinking on which cake to surprise her with, I decided to go with the safest option given it was going to be a big crowd because who doesn't like chocolate right?!

So here I share with you a very sweet recipe for a super MOIST chocolate cake, and believe me it is super MOIST as you will see for yourself. To complement it, I will also share the chocolate (with a slight twist of espresso) frosting. Enjoy!

Ingredients

Chocolate Cake
1 & 3/4 cups all purpose flour
2 cups white sugar
1 cup cocoa powder
1 & 1/2 tsp baking powder
1 & 1/2 tsp baking soda
pinch of salt
2 medium eggs
1 cup milk
1/2 cup canola oil
2 tsp vanilla powder
1 cup boiling water

Chocolate Fudge Frosting
1 cup of cooking cream
8 Tbsp unsalted butter
4 Tbsp light corn syrup (if unavailable you can make it yourself check note below)
2 tsp of instant coffee powder (I used Nescafe; you can skip for kids)
460g (16 oz) semi-sweet chocolate chips

Steps

Chocolate Cake

1) Preheat oven to 180 degrees celsius

2) Grease with butter then sprinkle with flour two 9" round pans (23 cm)

3) Mix together the first 6 dry ingredients (flour, sugar, cocoa, baking powder and soda, and salt) with a spoon

4) Add the eggs, milk, canola oil, and vanilla powder to the above mixture and mix with an electric mixer on medium speed.

5) Lastly add the cup of boiling water. Batter will be runny (not hard) but that is OK.

6) Pour batter evenly into two greased pans

7) Bake the cake for 30 minutes or slightly more until toothpick comes out clean. Let cool in pan for 10 minutes, then you can remove to a wire rack and let cool completely before adding any frosting.

Chocolate Fudge Frosting

1) In a small pan, heat the cooking cream, butter, corny syrup, and coffee powder until hot but before boiling

2) Put the chocolate chips in heat proof bowl & pour the hot cream mixture on it. Let stand for 2 minutes before stirring. Stir until you get a creamy chocolate texture.

3) Let it rest for 10 to 15 minutes before frosting the cake

Assembly

1) In a serving tray or cake stand, put the first cake bottom side up.

2) Put a small amount of the frosting and even out with a spatula

3) Put the second cake again bottom side up.

4) Cover the entire cake with the chocolate frosting. Clean the spatula and again even out the frosting on he cake clean to get a smooth texture.

Decorate with your choice of chocolate sprinkles or colored sugar.


Note: To make light corn syrup at home, dissolve 1 cup of sugar in a 1/4 cup of hot water. Then use the 4 Tbsp for your recipe or you can even use honey as a substitute to light corn syrup.

Heavenly Chocolate Cake

Hello Everyone

I am so happy to be posting after a very very long time. The life of a working mom (I know I say it a lot) keeps me so busy around the clock. However, that does not prevent me from trying out new recipes every now and then. As I recently have a soft spot for sweets (a miracle that happened during my pregnancy onwards), I always find myself making a cake, or a new version of cookies, brownies, or the famous cupcakes.

We had invited our group of friends for a light dinner/game night last night and for dessert I made a simple yet heavenly tasting chocolate cake.

The reason I chose to post this is that it is super easy to make, tastes amazing, and at the same time light that it does not keep you feeling guilty all night long. So here you go (I am sure your kids are going to love it too!):

Ingredients

4 full eggs
2 1/2 cups all purpose flour
1 tablespoon baking powder
1 tablespoon vanilla powder (or extract)
3/4 cups white sugar
1/2 cup canola oil (or vegetable oil)
5 tablespoons cocoa powder (any kind)
1/2 cup water
1 cup fat free yogurt (you can choose low fat or full fat based on your liking)

Chocolate Glaze:
1 tablespoon skimmed milk powder
1/4 cup of boiling water
100 g of dark chocolate bar (I used Lindt dark chocolate)

Round Cake Pan (24 or 25 cm)
Baking Paper

Instructions

1) Preheat the oven to 180 degrees celcius

2) Mix the dry ingredients (flour/baking powder) & keep aside

3) In a new bowl, mix the four eggs with the sugar and the vanilla powder at the highest speed of an electric cake mixer until well combined (for about a minute)

4) Add the cocoa powder, then yogurt, the canola oil, and finally water gradually one after the other to the egg mixture. Mix all until well combined

5) Add the flour mixture slowly to the egg mixture and mix again with the electric mixture until well combined

6) Put the baking (butter) paper in the cake pan and add the cake mixture

7) Put the cake pan into the oven and bake for about 40 to 45 minutes or until you insert a toothpick and it comes out clean. Once done,  let it cool before taking it out of the pan

To prepare the chocolate glaze:

1) Break the chocolate bar into pieces and put it in a bowl

2) In  a pan, mix the milk powder with the boiling water over low heat for one minute maximum. Then, take the mixture and put it above the chocolate pieces. Mix well with an electric mixer or by hand until well combined

Cover the cooled cake with the chocolate glaze. Add some chocolate sprinkles if you wish as I had done (check the pic)

Enjoy!

Spinach & Artichoke Dip ... A delicious idea for your party

Hello everyone..

It's that merry time of the year again. With less than 10 days to Christmas & a few more days afterwards to New Years' Eve, I bet you are all in the midst of working out your party plans whether you are hosting one at your house, spending it with family or friends, or celebrating out.

For me, I love spending New Years' Eve at a house whether mine or friends' because I feel it is much more personal than spending it at one of the busy restaurants or clubs on that day of the year.

So I felt it is the perfect time to post such a recipe when many of you, who like myself, are planning on having a house party and hence need lots of finger food ideas.

This Spinach & Artichoke Dip recipe will surely complement any menu you are planning with its rich & addictive taste, and despite its simplicity will give you lots of compliments from your guests! Score!!

So here it goes, my special "as light as it can get" version:

Ingredients:

1/2 cup unsalted butter - at room temperature
8 oz light cream cheese
16 oz  Fat Free sour cream
500 g of frozen spinach - washed and drained (with your hand)
1 can artichokes chopped up into medium chunks
2 cups parmesan cheese
2 pressed garlic cloves
slight salt and pepper - optional

For Serving:
Toasted  tranches of white or wholemeal baguette or
Plain Nacho Chips

1. Over medium heat, mix the cream cheese, sour cream,  butter & parmesan cheese. Keep stirring until it all melts together and bubbles start to form.

2. Next: Add the artichokes, spinach (make sure it is drained) , and the garlic.

3.  Add a very small pinch of salt and pepper if you wish. Stir & remove from the heat.

It is preferable if you serve it immediately. However, if not, just make sure you stir it over the heat before serving.

Some recipes call for using mayonnaise. I skipped it and it still tasted super yummy so why the extra calories :)

Enjoy it with crispy toasted bread slices :) YUMMY!

Nutella Cookies

Hi Everyone:

I know I have not posted for a while but my schedule has been so crazy. A full time job at work and a full time job at home but all so worth it when I wrap my arms around my little one and when he grabs my face with his tiny fingers!

Last weekend, I felt like having something sweet. I was tired from my permanent diet and wanted to take a few days off where I could just eat whatever I wanted without a sense of guilt! Who of us does not have these moments?!!

So I made these delicious Nutella cookies that went away soon after they got out all hot from the oven. Here you go, I am more than 100% sure that you are just going to love them! Just try to control yourself (unlike I did)! ~

Ingredients

2 cups All Purpose Flour

1 tbsp Cocoa

1/4 tsp salt

1 tsp baking soda

1 tsp vanilla powder

1/2 cup unsalted butter (kept for a bit outside the fridge)

2 whole eggs

1/2 cup brown sugar

1/2 cup white sugar

1 cup Nutella

Materials

Baking Sheet

Baking Pan (I used rectangular)

Ice cream Scooper

1. Preheat oven to 200 degrees celsius
2. Mix the dry ingredients: flour, cocoa, salt, baking soda and put aside
3. Mix the butter and the sugar with an electric mixer on low to medium speed
4. Add the Nutella, eggs and vanilla powder to the butter mixture and mix
5. Add the dry ingredients to the butter mixture and mix 
6. Use the ice cream scooper and scoop the cookie mix into rounds on the baking sheet inches apart
7. Put the baking pan in the oven for about 10 minutes. Keep an eye on them. They should remain soft.
8. Let the cookies cool before you devour them!

Enjoy the cookies with a cup of tea and your favorite book or sitcom! :)

Delightfully Light Crab Salad

Hello there!

Hope you have been enjoying my recipes so far! Here is another simple recipe that a lot of people love: Delightfully Light Crab Salad !

We are all currently living in a fast paced world where we have little time to spend doing the simple joys of life.  I personally love simple and quick recipes that I can do within minutes when I come home from a long day at work, and then I can just sit and enjoy a homemade meal with an episode of my favorite show of all times:  F.R.I.E.N.D.S.

This recipe can be done for lunch or dinner as it is extremely light yet filling. The version provided here is the simplest. The more ingredients you add, the yummier! Here you go:

Ingredients

1 pack Imitation Crab (sliced by hand into very thin slices)
5 to 6 Romaine Lettuce leaves
1/2 can Corn
2 Cucumbers
2 Tomatoes

Sauce
2 tbsp Extra Virgin Olive Oil
1 to 2 tbsp Dijon Mustard (For the non-light version, you can use mayonnaise)
1 tbsp white vinegar

Salt and Pepper to taste

• Prepare the sauce by mixing all ingredients in the bowl you want to serve in and mix with a whisk 
• Cut the lettuce into julienne (thin slices), the cucumber into half rounds, tomatoes into quarters and add to the serving bowl
• Add the thinly sliced crab gradually by mixing then adding to make sure it is spread throughout the veggies
• Drain the corn and add a sprinkle to the salad 
• Mix the ingredients well
• Decorate with cube pieces of the imitation crab

You can add more veggies or even fruits as per your liking such as shredded carrots, avocado pieces or diced green apples and strawberries. Be creative! You can do it!!

A Special Birthday calls for a Special Kind of Cake

Hello again Everyone:

Every year, I plan a different kind of surprise for my hubby's birthday, and with my utmost care in hiding all evidence, thankfully it works every time!

This year, the plan was for a simple dinner at home with the family; a special dinner that included our little one for the first time.

As with all birthdays, everyone looks forward to indulging in a piece of the birthday cake. But what happens when an addictive cake is what is at stake!

I am going to share with you a very special cake recipe that whenever I have made for my guests; it turned out to be the most popular dish of the evening.

This recipe is so easy; yet the delicious result shows a lot of effort and taste. Just ensure that you've got all the ingredients and bam, you have got yourself an amazing dessert that you and your guests will fall in love with!

Oreo Semi-Icecream Cake

Ingredients

2 chocolate pound cakes (ready-made)
3 cans of cream
6 original Oreo cookies packs
1 dark chocolate Oreo cookie pack
1 Mars chocolate bar
2 whipped topping mix sachets
3 1/4 cups low fat milk

First Layer

Cut the pound cake into 14 equal pieces
Lay them in a big rectangular glass dish

Second Layer
Remove the cream stuffing from 18 original Oreo cookies and grind the biscuits well using a blender
Add 2 cans of cream, mars chocolate bar, 1 whipped topping mix sachet, and the milk and blend well
Put it evenly on the cake as a second layer
Put the dish in the freezer for half an hour

Third Layer
Mix one cream can with one whipped topping mix sachet well with a spoon
Put it evenly over the cake as a third layer
Remove the cream stuffing from one pack of original Oreos and one pack of dark Oreos
Decorate the cake with the Oreo biscuits , dark next to normal biscuit

Put the cake in the freezer for at least 10 hours. The more you keep it the yummier!!

Remove the cake from the freezer two hours before serving to make it easier for you to cut it.

... and finally once you taste it, don't forget me in your prayers ;)

Hello There! My First Super Simple Recipe

Hello everyone!

I would like to first introduce myself and my blog...

I am a typical working mom with a new born baby... My biggest hobby of all times is COOKING which I try to fit into my packed schedule.

I have always loved cooking since I was in my teenage years. I would make up new dishes and try them out on my parents and brothers and now on my husband.

The good feedback I constantly received gave me an incentive to try out new and exciting recipes more and more.

I will be using this blog to share with you recipes that were popular among my family, friends, and/or guests and which you can in turn use  to impress your family and friends.

I attempt to make my recipes as light and healthy as possible wherever I can! but it's up to you to tweak if you want a normal version.

You will find that I do mention basic cooking steps in my recipes for the benefit of beginners.

For the first blog, I wanted to ensure I share with you a very simple recipe that I personally love, so whether you want to prepare a quick dinner or a side salad for your lunch, try it out! so easy!

Light Pasta Salad

Ingredients
1 pack tri-color fusilli pasta
1 cup shredded carrots
1 cup black olive slices
1 cup corn
1 cup sliced green peppers
Optional: 1 cup cooked chicken or shrimps (grilled or boiled)

Sauce
2-3 tbsp Extra Virgin Olive Oil
1 tbsp white vinegar
1 tbsp lemon juice
2 tsp. dijon mustard
Salt and black pepper to taste

Heat water and bring it to boil.  When the water comes to a boil add 1/2 tsp. of salt. Cook the pasta for 5 to 7 minutes (or read the pack for details). Stir it regularly to ensure it doesn't stick. To know if the pasta is ready, just taste it and ensure it is "al dente" meaning firm yet tender. Don't overcook it.

In a large bowl, mix the sauce ingredients until well blended. 

Add the carrots, olives, corn and green peppers and stir until sauce coats them well

Add the cooked chicken or shrimp (or skip this step if you want a vegetarian option). Stir Well

Lastly, add the cooked pasta gradually and stir well to ensure the sauce covers the pasta very well
Serve Fresh and enjoy the compliments!