I grew up in Malaysia, where I enjoyed cooking and eating local dishes every day.

Traditional Malaysian Dish

In Malaysian cuisine, rendang refers to a savory dish consisting of spices, desiccated coconut (kerisik), coconut milk, and a meat of your choice, such as beef, chicken, or prawns. Authentic rendang is always made from scratch using traditional ingredients.

What Is Kerisik?

One of the main components of rendang is kerisik (desiccated coconut). It adds a nutty flavor and makes the sauce thicker and creamier. To make kerisik, you need to grate fresh coconut, toast it in a pan until it is golden brown, and then pound it to make a thick, oily paste. When I make this dish at home, I make the kerisik ahead of time. I like to make it from scratch, as it produces a more authentic flavor. I use only my traditional kitchen tools, including my mortar and pestle.

Perfect for Lunch or Dinner

Served with steamed rice, prawn rendang makes the perfect lunch or dinner. If you have leftovers, save them in a container and store them in the fridge. I love leftover rendang, as the sauce will thicken over time. I hope you will try this recipe and enjoy it as much as we do!

Vegetarian Options

If you are a vegetarian, you can substitute jackfruit, tempeh, or tofu for the meat. I've made rendang with tempeh, and it was absolutely yummy! Tempeh is a plant-based protein source that originated in Indonesia. It's made by fermenting cooked soybeans and then forming the mixture into a firm, dense cake.

Ingredients

• 2 kilos medium-sized prawn, legs and feelers removed, deveined
• 4 cups coconut milk
• 2 tablespoons desiccated coconut (kerisik)
• 8 long dried red chiles, trimmed and sliced (and deseeded if you prefer less heat)
• 6 shallots, peeled and sliced
• 5 garlic cloves, peeled and sliced
• 2-inch piece fresh ginger, peeled and sliced
• 1-inch piece fresh turmeric, peeled and sliced, or 2 teaspoons ground turmeric
• 3 fresh lemongrass stalks, coarsely sliced
• 3-4 fresh turmeric leaves, thinly sliced
• salt and sugar to taste
• 1 tamarind slice, or 1 tablespoon tamarind juice
• Water for blending

Directions

1. Prepare the spice paste: In a blender, combine the shallots, ginger, lemongrass, dried red chiles, garlic, turmeric, and water. Blend until they form a smooth paste. Set aside.
2. Prepare the prawns: Use scissors to remove the legs and feelers. Wash the prawns and drain the excess water.
3. Transfer the prawns to a wok or a pan. Stir in the prepared spice paste along with the kerisik, tamarind slice, and coconut milk. Bring the mixture to a boil over high heat, then reduce to a gentle simmer and continue to cook for 1 to 2 hours. (Stir every 10 minutes so the rendang doesn't stick to the bottom of the pan.)
4. After 1 hour, add sugar and salt. Check for taste. Add the thinly sliced turmeric leaves and stir to combine evenly.
5. Stir rendang continuously until the sauce has thickened and turned deep brown (see photo). At this point, the rendang may be done, or you may wish to continue cooking for another 15-30 minutes until the sauce has thickened sufficiently.
6. Transfer the rendang into a bowl or serving plate. Serve with steamed white rice or bread.

© 2021 Liza

Comments

Liza (author) from USA on August 07, 2021:

Chitrangada, thank you for your wonderful comment. I hope you'll try to make the rendang. I promise you it's delicious! Have a great weekend.

Chitrangada Sharan from New Delhi, India on August 06, 2021:

This sounds delicious and an interesting Malaysian recipe! I liked your presentation and helpful pictures! Would love to try this!

Thank you for sharing!

Liza (author) from USA on August 06, 2021:

Hi Linda, rendang is a popular savory dish in Southeast Asian countries, especially Malaysia, Singapore, and Indonesia. The vegetarian version is delicious too! Maybe, next time I share the recipe. Thanks for commenting!

Liza (author) from USA on August 06, 2021:

Hi Pamela, rendang is one of my favorite dishes. Yes, I bet everyone can make the rendang once they have the right ingredients :) Thanks so much for reading and leaving a comment. I appreciated it.

Liza (author) from USA on August 06, 2021:

Hi Srushti, I hope you will have a chance to make the rendang. I promise you this dish is definitely worth it to try!

Liza (author) from USA on August 06, 2021:

Rendang is one of my favorite traditional Malaysian dishes. The best thing about this dish is it can be made with different types of protein. Thanks for reading, Peggy!

Linda Crampton from British Columbia, Canada on August 05, 2021:

The rendang sounds delicious. I've never heard of the meal before. Thank you for sharing the vegetarian option, Liza.

Pamela Oglesby from Sunny Florida on August 04, 2021:

This looks like a delicious dish, Liza. You pictures are excellent and the directions don't sound too difficult. Thank you for this recipe.

Srushti Gamit on August 04, 2021:

Such a mouth watering recipe!! I can’t wait to try it.

Thanks for it with us.

God bless you

Peggy Woods from Houston, Texas on August 04, 2021:

I'll bet that this is delicious! Thanks for telling us about this savory dish.

Baking is one of my favorite pastimes. I enjoy baking cookies, cakes, breads, pies, muffins, cupcakes, and much more.

French Pâtisserie

If you've ever been to a pâtisserie (French pastry shop), you've surely seen the tempting array of pastries such as croissants, macarons, eclairs, and pain au chocolat beautifully displayed at the front counter. Pain au chocolat is one of my favorites, and I decided to try to make it at home.

What Is Pain au Chocolat?

Pain au chocolat (literally translates to bread with chocolate) is a type of viennoiserie sweet roll consisting of a box-shaped piece of yeast-leavened laminated dough, similar in texture to a croissant, with dark chocolate pieces in the center. The layered dough used to make pain au chocolat is the same dough that is used for croissants.

How to Prepare the Dough and the Butter

The process starts with preparing the dough and butter. If you've made croissants before, it's the same method. I'll show you the way I do it, but if you search online you'll find other methods, as well.

I prepared the dough and butter the night before because they both require refrigeration for at least eight hours. The next morning, all I had to do was take them out of the fridge and continue with the next steps in the recipe.

How to Get the Lovely Golden Color on Top

Don't forget to brush the top of the pain au chocolat with egg wash before putting them in the oven. This step helps give that lovely golden color when they finish baking. I also decided to sprinkle turbinado sugar on top, which I thought added a nice touch. You can omit the sugar though if you prefer not to add it.

Ingredients

• 3 1/2 cups all-purpose flour
• 5 tablespoons white granulated sugar
• 1 packet instant dry yeast or active dry yeast
• 1 cup warm water
• 1/2 cup whole milk
• 2 tablespoons salted butter, melted
• 7 ounces salted French butter, room temperature
• Semi-sweet chocolate of your choice
• Egg wash, for brushing (1 egg mixed with 1 tablespoon water)
• Turbinado sugar, for sprinkling (optional)

Note: I used salted butter for my recipe, so I don't add any additional salt to the dough. If you're using unsalted butter, make sure to add salt (1 teaspoon) before mixing the dough.

Directions

1. Make the pastry dough: In a stand mixer with the hook attachment, combine the flour, sugar, yeast, water, and milk. Beat on low speed to blend, then add the salt.
2. Increase to a higher speed and knead for about 5 minutes, adding 2 tablespoons butter during the kneading process.
3. Once the dough is formed, transfer the dough onto a parchment-lined pan or baking tray. Gently, flatten the dough before cover it with loosely with cling wrap. Cover the dough with a towel and let it sit out for 1 hour. Then transfer the tray to the refrigerator for 8 hours (I did this overnight).
4. Make the butter: Loosely wrap 1 cup butter with plastic wrap and press it down with a rolling pin to form a thin sheet. Place the thin butter sheet on a pan or tray and transfer it to the fridge to chill.
5. After 8 hours (or in the morning), turn out the chilled dough on a baking mat or floured surface. Roll out the dough to form a rectangle or square.
6. Place the chilled butter in the center of the dough and fold it (see photo below). Roll out the butter/dough package with a rolling pin and place it in the fridge for 1 hour or more.
7. Take chilled dough out of the fridge and turn it out on a baking mat or floured surface. Again, fold the dough and roll it out. Place it back in the fridge for 1 more hour (I did the same process three times).
8. Now it's time to shape the pain au chocolat. Take the chilled dough from the fridge and turn it out on a baking mat or floured surface. Divide the dough into two (I decided to put half of the dough in the freezer for later).
9. Roll out the dough into a long narrow strip and with a knife or pizza cutter, trim the edges of the dough.
10. Cut the dough into the same-sized rectangles (I got six).
11. Chocolate filling: Place the chocolate on the edge of the dough and roll tightly enclosing it in the dough.
12. Place the rolled dough seam-side down on a parchment-lined baking tray and let it rise for 1 hour or more.
13. Preheat the oven to 375°F.
14. Brush the pain au chocolat with egg wash and bake for 17 minutes or until rich golden brown.
15. Enjoy your warm homemade pain au chocolat with a cup of coffee or tea.

Note: You can freeze unbaked pain au chocolat in an airtight container. When you're ready to enjoy them, fully thaw the pastries, allow them to proof (rise) for about 3 hours, and then bake as usual.

© 2021 Liza

Comments

Liza (author) from USA on July 16, 2021:

I think my experience of making croissants from scratch really helps a lot in the process. It's time-consuming because you want the layers and the butter marriage well in the dough. Yes, all the labor was worth it. Thanks for reading, Sp.

Liza (author) from USA on July 16, 2021:

You're welcome, Maria. Yes, they were absolutely delicious! I chose the right chocolate stick (semi-sweet) for the filling. It went perfectly with the flaky and buttery bread. I definitely make them often for go-to breakfast or snack.

Sp Greaney from Ireland on July 16, 2021:

These looks so delicious. It takes time to make them from scratch, but the final outcome makes it worth the effort.

MariaMontgomery from Coastal Alabama, USA on July 16, 2021:

This sounds absolutely delicious. Thank you for sharing your recipe.

Liza (author) from USA on July 15, 2021:

Chitranganda, you have to try to make these yummy goods! I was lucky because I have made croissants so, I save a lot of time as I am accustomed to the ingredients and the methods. Let me know how it turns out for you. Thank you for your comment.

Liza (author) from USA on July 15, 2021:

Yes, the best thing about this pastry, you can make croissants and pain au chocolat at the same time. It might the best to do it as they are very time-consuming. Thanks for commenting, Dora.

Liza (author) from USA on July 15, 2021:

Yes, it was time-consuming, Peggy. The process is very similar to croissants. Therefore, I have a little bit of advantage by mesmerizing the ingredients and steps for making the dough and the beurrage. It was my first time making pain au chocolate. I definitely make them again to improve the result, especially the appearance. Thanks for reading and commenting!

Liza (author) from USA on July 15, 2021:

Aah yes, eat pain au chocolat in France? That would be my daydream. Whilst you were enjoying and reminiscing the time there, I have had a warm, flaky, and pleasant homemade pain au chocolat at home. It wasn't that bad at all. However, nothing beats your experience, Liz.

Chitrangada Sharan from New Delhi, India on July 15, 2021:

This sounds really delicious! You have presented it very well, with easy to follow instructions and helpful pictures! I would love to try this!

Thank you for sharing!

Dora Weithers from The Caribbean on July 15, 2021:

Thanks for sharing this interesting recipe. Good both for chocolate and croissant lover.

Peggy Woods from Houston, Texas on July 15, 2021:

I probably won't be making this, but it is interesting to see how Pain au Chocolate is made. It is a time-consuming process. I'll bet your kitchen smells great when these are coming out of the oven!

Liz Westwood from UK on July 15, 2021:

I used to enjoy pain au chocolat in France. This is a well-structured, easy to follow recipe with excellent results and a step by step guide.

I grew up in Malaysia, where I enjoyed cooking and eating local dishes every day.

What Is Kuih Seri Muka?

Kuih seri muka is a traditional Malay dessert that is made from steamed white glutinous rice with coconut milk and topped with dark palm sugar custard.

Ever since I was a child, I loved eating traditional Malay cakes—especially those made by my mother. Therefore, whilst visiting home recently, the first thing I wanted to learn from my mother was how to make one of my all-time favorites: kuih seri muka.

In my family, we usually ate kuih seri muka with warm black coffee in the morning for breakfast. However, many people choose to serve this cake as a dessert.

Simple Ingredients

In my experience, traditional Malay recipes are often quite intricate and require many ingredients. However, I am pleased to say that kuih seri muka is one of the easiest Malay desserts to make as it requires fewer ingredients. The main ingredients in this recipe are glutinous rice, coconut milk, and dark palm sugar. You also need a little bit of all-purpose flour and granulated sugar for the custard.

My Mother's Signature Dessert

This delicate recipe was my mother's. I'm proud to say that it is one her signature dishes, as she often makes it when we all gather at my parents' house. Now, I can share what I've learned with others, some of whom may never have heard of this delicious cake before. I hope you will try this recipe and love it as much as we do!

Ingredients

For the bottom layer:

• 1 cup glutinous rice, washed and strained
• 1 cup diluted coconut milk

For the top layer (custard):

• 1 tube dark palm sugar, chopped into small chunks
• 1 cup thick coconut milk
• 1/2 cup water
• 1/2 cup granulated white sugar (or more, to taste)
• 5-6 tablespoons all-purpose flour

Note: Some might use an egg for making the custard, I decided to omit the egg to maintain my mother's authentic recipe.

Directions

1. Prepare a round pan with baking paper or BPA-free plastic.
2. For the bottom layer of the kuih seri muka: Evenly spread the glutinous rice in the pan. Pour the diluted coconut milk on top of the glutinous rice. Put the pan into a steamer and steam for about 20 minutes on medium-high heat.
3. In the meantime, prepare the topping (custard): In a small pan combine the dark palm sugar with water. Cook on medium heat until it forms a smooth mixture.
4. In a bowl, combine the dark palm sugar mixture with coconut milk, white sugar, and all-purpose flour. Stir until smooth.
5. Pour the mixture into another bowl. Use a strainer to sieve the liquids. Set aside.
6. After 20 minutes, take out the glutinous rice mixture, stir, and flatten it with a spoon or your hands. Make sure it is compact (see the photo below).
7. Gently, pour the dark palm sugar mixture on top of the rice mixture. Steam on medium-high heat for 20-30 minutes.
8. Take the pan out from the steamer and transfer the cake onto a wire rack. Let it cool completely before slicing.
9. After cooling, slice the cake with a knife into diamond-shaped or rectangle-shaped pieces. Transfer the cake to a serving plate.
10. Serve immediately with coffee or tea.

© 2021 Liza

Comments

Liza (author) from USA on July 06, 2021:

Hi Sp, in Southeast Asia, I believe there are many desserts made from rice. Kuih Seri Muka is one of my favorite desserts in Malaysia. However, there are many unique desserts made from different types of elements such as glutinous rice, tapioca roots, coconut, and many others.

Liza (author) from USA on July 06, 2021:

You're welcome. Peggy. For the past 3 months, I was in my hometown, and I cooked a lot with my mother. I hope to continue preserving her recipes.

Sp Greaney from Ireland on July 06, 2021:

It's lovely you have a family dish that your mom has shared with you. I've never eaten a dessert dish made from rice. So this is unique.

Peggy Woods from Houston, Texas on July 05, 2021:

Thanks for sharing your mother's signature dish with us. It is fun to have family recipes like this.

Liza (author) from USA on July 04, 2021:

Hi Nyesha, you're welcome. The recipe is simple and easy to follow. I hope you'll give it a try someday. Have a great weekend!

Liza (author) from USA on July 04, 2021:

Hi Chitrangada,

I was lucky to spend the past three months with my family in my hometown. I took the opportunity to learn more traditional recipes from my mother. One of them is this traditional Malay sweet dessert - kuih seri muka. I'm happy to share the recipe as it is simple and easy to make.

Thanks for your beautiful and appreciative comment on my post. I hope you have a great weekend!

Nyesha Pagnou MPH from USA on July 04, 2021:

This looks like a nice recipe to try. Thanks for sharing the information about it.

Chitrangada Sharan from New Delhi, India on July 04, 2021:

This traditional Malay dessert recipe sounds delicious, and easy to prepare.

I prefer recipes with less ingredients, and your recipe is worth trying. Thank you for the helpful pictures and other details.

I loved your narration about the recipe, and the fact that it’s your mother’s signature recipe, makes it all the more special.

Thank you for sharing.

Liza is a homemaker who loves baking and cooking. She also enjoys collecting postcards from friends all over the world.

Customized Instant Ramen

Instant ramen is great because it's quick, easy, inexpensive, and satisfying. In just a few minutes you can have a soul-warming meal in a bowl!

Though many types of ramen are similar, I've learned that it doesn't have to be boring. You can easily upgrade your ramen to make it taste extra special. Adding protein (chicken, shrimp, or eggs) and vegetable will transform your ramen into something that a restaurant might serve! If you are extra adventurous, you can even experiment with ditching the seasoning packet and replacing it with vegetable or chicken broth.

You can find instant ramen in almost any grocery store. I like to buy ramen from my local Asian market, which carries a variety of brands from Japan, Korea, Indonesia, Malaysia, and Singapore.

Ingredients

• 2 packets ramen of your choice
• 3 1/2 cups water (or follow the package instructions; I added more water as I like extra broth)
• 1/2 cup frozen mixed vegetables (or any vegetables you have)
• 4 medium-sized shrimp
• 1/3 cup mushroom, sliced
• 2 serrano peppers, sliced

Optional Toppings

• 2 hard-boiled eggs, sliced
• Soy sauce
• Sesame seeds
• Cilantro
• Aleppo pepper

Vegetarian Variation: You can easily make this dish vegetarian by omitting the shrimp and eggs.

Instructions

1. Bring a large pot of water to a boil.
2. Add the ramen to the pot and let it cook for a few minutes.
3. Add the seasoning to the pot and stir to combine.
4. Add the shrimp (or chicken or eggs).
5. Add the frozen mixed vegetables, mushroom, and serrano peppers. Stir continuously until they are well combined.
6. Let the ramen simmer for 1-2 minutes before turning off the heat.
7. Use a ladle to transfer the ramen to a serving bowl.
8. Garnish with hard-boiled eggs, sesame seeds, cilantro, Aleppo pepper, and soy sauce.
9. Serve immediately.

Photo Tutorial

© 2021 Liza

Comments

Liza (author) from USA on March 07, 2021:

Hi Sp, you should try to make one like this. I like instant ramen when the weather is cold outside. It tastes so much better! I think the extra ingredients I added and the warm broth just comforting.

Liza (author) from USA on March 07, 2021:

Hi Flourish, yes! Other than the ingredients I've mentioned above, sometimes, I would put more. You could never go wrong with being creative when cooking instant ramen :)

Liza (author) from USA on March 07, 2021:

Korean ramen is one of my favorites Linda. However, I have tried different types of instant ramen from different countries. Some are quite plain if you just cook directly from the package. So, by adding the vegetable and protein, it makes the flavor so much better!

Liza (author) from USA on March 07, 2021:

I always like ramen with extra ingredients, Peggy. The flavor is so much better! I have done the same with a different type of instant ramen, and the result just amazing.

Sp Greaney from Ireland on March 05, 2021:

This is so easy to prepare. I never though of making it myself. Thanks for sharing your recipe.

FlourishAnyway from USA on March 04, 2021:

I like your suggestions for dressing up ramen.

Linda Crampton from British Columbia, Canada on March 03, 2021:

This sounds like another very tasty dish. The meal looks delicious in your photos.

Peggy Woods from Houston, Texas on March 03, 2021:

I like your idea of ramping up the ingredients, and therefore the favors of ramen soups. Your ideas are excellent!

I grew up in Malaysia, where I enjoyed cooking and eating local dishes every day.

My Favorite Indian Snack

When I was growing up in Malaysia, one of my favorite Indian snacks was the samosa. It's very similar to kuih karipap, also known as curry puffs, which are commonly sold at local street vendors and food stalls. The savory filling usually is made with tasty boiled potatoes that are cooked with different types of spices.

Samosas are shaped like pyramids and are deep-fried in vegetable oil until the dough is crispy and golden brown. There are several different ways to fold samosas, and I will show you an easy way. For the filling, you can use any type of meat (chicken, beef, or lamb are popular choices), but I decided to go vegetarian this time.

Note: Traditional samosa dough is made with maida flour and carom seeds, but I didn't have either ingredient. I used all-purpose flour instead, and the result was still great!

Ingredients

For the filling:

• 2 medium potatoes, cut into small cubes
• 2 tablespoons curry powder
• 1 teaspoon Madras curry powder
• 1 teaspoon red chili powder
• 1/2 teaspoon ground coriander
• 1 teaspoon whole anise
• 1/2 medium onion, roughly chopped
• 2 teaspoons garlic, crushed or finely chopped
• 1/2 cup frozen peas and carrots
• 1 cup water
• Salt and sugar to taste

For the dough:

• 2 cups all-purpose flour
• 1 tablespoon plant-based margarine
• 2 tablespoons ghee or vegetable oil, warm
• 1 1/3 cup water, cold

For frying:

• Vegetable oil

Directions

1. Make the filling: In a small bowl, combine the curry powder, madras curry powder, ground coriander, and red chili powder. Add some water to make a paste.
2. Heat ghee oil or vegetable oil in a pan on medium heat.
3. Saute the onion, garlic, and whole anise until fragrant.
4. Add the curry paste. Stir-fry and let it simmer for a few minutes. Add the potatoes and stir with a spatula to combine evenly with the paste.
5. Add 1 cup of water to the pan. Add sugar and salt. Let it simmer for 15 minutes; then add the frozen peas and carrots.
6. Make sure the potatoes cook thoroughly and are tender before turning off the heat.
7. Make the dough: In a medium-sized bowl, combine the flour and ghee or vegetable oil. Use a spatula to incorporate both ingredients. Add the margarine and continue mixing until it's all combined.
8. Slowly, pour in the water bit by bit. Keep kneading until it forms a dough. Cover the dough with a tea towel and let it rest for 20 minutes before rolling.
9. Shape the dough: Divide the dough into equal-sized balls. Use a rolling pin to stretch the dough (see photo below).
10. Take a spoonful of the filling and put it in the middle of the rolled-out dough. Make sure not to over-fill, or else the samosa will burst during the frying process.
11. Wrap the filling by taking the left and right sides and meet them in the middle. Then, take the bottom and fold it up to form a triangle shape. Crimp and pinch the edges to close.
12. Continue rolling and shaping the samosas until they are all made.
13. Fry the samosas in a pan (make sure the oil is ready over medium heat). The samosas will be ready when they begin to turn golden brown.
14. Transfer the cooked samosas to a paper towel to drain the excess oil.
15. Continue frying the samosas in batches until completed.
16. Serve samosas with your favorite Indian food!

Note: If you don't want to fry all of the samosas right now, reserve some of them in a zip-lock bag and freeze. When you're ready, thaw them out for 30 minutes before frying.

© 2021 Liza

Comments

Liza (author) from USA on February 22, 2021:

You're welcome, Sp. Everyone has a preference when it comes to the fillings. However, I was happy with the vegetarian filling that I did for the recipe. The spices that I put in the filling were balanced perfectly.

One time, my husband bought the frozen samosas too. They were still delicious. However, you were right. The homemade ones are fresh and taste better!

Sp Greaney from Ireland on February 22, 2021:

Thank you for making this receipe using regular flour and vegetable oil and doing a vegetarian version. They final dish looks delicious.

I cheat and buy prepacked ones in the frozen food aisle but I know the homemade ones will taste so much better.

Liza (author) from USA on February 21, 2021:

That's interesting, Linda. I love how they introduced the samosas to you. This recipe is definitely one of the best I have done! I got a wonderful comment from my husband on these samosas. Actually, this weekend I'm planning to make more. Thanks for commenting!

Liza (author) from USA on February 21, 2021:

That's right, Peggy. It saves us a lot of time from the food preparation. I freeze pizza dough and naan bread as well.

Linda Crampton from British Columbia, Canada on February 21, 2021:

I used to teach in a school with many Sikh students. They introduced me to samosas. I love them! Your recipe sounds delicious. Just reading the list of ingredients makes my mouth water!

Peggy Woods from Houston, Texas on February 21, 2021:

That is a good idea to freeze them and have them more available whenever you wish to eat them. I do a lot of that in our home.

Liza (author) from USA on February 21, 2021:

Hi Chitrangada, you're welcome.

First, thanks so much for your wonderful comment. I wish I have maida flour and carom seeds to add to the ingredients list. However, I am planning to make more samosas this weekend. This time, I will get the ingredients right.

Liza (author) from USA on February 21, 2021:

Thanks, Liz. I really appreciate your thoughts every time you leave a comment on my dish. The samosa has definitely become one of my favorite snacks.

Liza (author) from USA on February 21, 2021:

Hi Ravi, thanks for letting me know about the origin of samosa. It's very interesting to know how samosa invented by the Persians before coming to India.

We love samosas, and we can eat them anytime! Perfect for snacking too.

Thanks for commenting, Ravi.

Liza (author) from USA on February 21, 2021:

Yes, MG, samosa is a popular Indian snack. My husband and I usually order samosas as appetizers whenever we go to an Indian restaurant in the US. Apart from samosa, we like vegetable pakoras too!

Liza (author) from USA on February 21, 2021:

Peggy, the samosas were delicious! My husband really loves them. He said one of the best snacks I've made. I plan to make more and freeze them, so he can have them whenever he wants.

Liza (author) from USA on February 21, 2021:

Hi Ivana, I hope you'll give it a try. The recipe works well for me. The samosa was crispy outside, and the filling just delicious. Thanks for commenting!

Chitrangada Sharan from New Delhi, India on February 21, 2021:

Nice recipe article. Samosa is a popular food in India. You have provided a nice article, with helpful pictures and step wise instructions.

Thank you for sharing.

Liz Westwood from UK on February 21, 2021:

As ever, you have created a very professional dish. Your step by step guide and photo tutorial are excellent.

Ravi Rajan from Mumbai on February 20, 2021:

Interesting article Liz. The origin of Samosa has been very intriguing.It was supposed to have been invented by the Persians and came in India through the Mughals. Once in India the SAmosa became the rage of the subcontinent with its irresistible combination of Indian spices, peas, and potatoes.

Thanks for sharing.

MG Singh emge from Singapore on February 20, 2021:

Nice article, samosa is common dish in India.

Peggy Woods from Houston, Texas on February 20, 2021:

These look delicious! Thanks for your recipe and the step-by-step photos.

Ivana Divac from Serbia on February 20, 2021:

Great recipe! I definitely need to try this out, it looks delicious.

Liza is a homemaker. She has an obsession with coffee and loves photography, baking, cooking, and writing.

Rich Chocolate Filling in a Crisp Chocolate Crust

If you're a chocolate lover like me, you will love this luscious chocolate tart. It has a thin chocolate crust and is filled with a smooth and silky dark chocolate. It is the perfect dessert to enjoy with family after a weekend dinner.

The Ingredients

The ingredients are quite simple. For the crust, I used fine pastry flour. The chocolate filling is a combination of dark chocolate, heavy cream, eggs, butter, vanilla, and coffee. Yes, coffee. I always find that coffee accentuates the flavor of chocolate. Once the chocolate filling is ready, it is poured into a crisp pastry crust, and it just needs 12 minutes to bake.

Decoration

For the final presentation, I decided to decorate the tart with fresh raspberries, blueberries, and chocolate-covered strawberries.

Ingredients

For the chocolate pastry:

• 1/2 cup unsalted butter, room temperature
• 1/2 cup icing sugar
• 3 large egg yolks, room temperature
• 1 cup pastry flour (I used Bob's Red Mill unbleached white fine pastry flour)
• 1/4 cup cocoa powder (I used Hershey's)
• 2 tablespoons cornstarch
• 1/2 teaspoon salt

For the filling:

• 1/2 cup whipping cream
• 1/4 cup unsalted butter, room temperature
• 8 ounces bittersweet chocolate chips (I used Ghirardelli)
• 1/4 cup sugar
• 1/2 cup hot coffee
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract

For the optional garnishes:

• Raspberries
• Strawberries
• Blueberries

Instructions

1. Make the chocolate pastry: In a large mixing bowl, cream the butter with icing sugar until smooth.
2. Add the egg yolks all at once in the butter mixture and beat until well combined.
3. In a separate bowl, sift the flour, cocoa powder, cornstarch and salt. Add this to the butter mixture. Use a spatula to stir until evenly combined.
4. Shape the dough into a disc, wrap with a cling wrap, and chill until ready to use.
5. Make the crust or shell: Take out the chilled crust from the fridge. Knead the chocolate pastry dough once or twice on a lightly floured work surface to soften, then roll out the dough to a circle just less than 1/4-inch thick.
6. Lift the dough carefully to line a 9-inch removable-bottom fluted tart pan. Press the dough into the shell and trim away any excess.
7. Dock the pastry with a fork. Chill the tart shell for at least 20 minutes.
8. Preheat the oven to 350° F.
9. Place the chilled crust shell onto a baking tray and bake it for about 18 minutes or until you see that the pastry has an even, dull finish. Allow it to cool while you prepare the filling.
10. Make the filling: In a saucepan, bring the cream and butter up to a simmer and pour the mixture over the chocolate chips in a large bowl, letting it sit for just a few seconds.
11. Gently stir the mixture with a spatula until the chocolate melts, then whisk in the sugar and the coffee. Lightly beat the eggs in a small dish and add to the chocolate mixture.
12. Add a teaspoon of vanilla into the chocolate mixture and whisking gently until incorporated.
13. Pour the chocolate mixture into the cooled tart crust and bake (still at 350° F) for 12 minutes.
14. Allow the tart to cool to room temperature, then chill for at least 2 hours before serving.
15. Decorate the tart as desired. Slice the chocolate tart and place on a serving plate and enjoy!

© 2021 Liza

Comments

Liza (author) from USA on February 03, 2021:

Rachel, thank you for your kind comment. I love baking a lot. The decoration is a great way to make the final product looks appetizing :) Have a great day!

Rachel L Alba from Every Day Cooking and Baking on February 02, 2021:

Hi Liz, This looks amazing. You are an artist besides a baker. Thank you so much for this recipe, I love chocolate and tarts.

Liza (author) from USA on February 01, 2021:

My husband loves this Tarte au Chocolate so much. He's already been asking me to make another one. I'm happy to bake one for him. I hope you'll try making it, Alyssa. Thanks for commenting!

Alyssa from Ohio on January 31, 2021:

You had me at chocolate. This looks like a delicious treat! I'm going to save this recipe to try.

Liza (author) from USA on January 27, 2021:

Hi Eman, I hope you will give a try making this delicious chocolate tart. Thanks for commenting!

Liza (author) from USA on January 27, 2021:

Yes, me too. The chocolate is so rich and smooth. I think the coffee addition to the chocolate mixture also worked. My husband loves raspberries, so I thought of him while making this tart. Thanks for commenting!

Eman Abdallah Kamel from Egypt on January 27, 2021:

It looks delicious and easy to make.

Linda Crampton from British Columbia, Canada on January 26, 2021:

I love just about anything that has a chocolate flavour. Your tart sounds and looks wonderful! I love the idea of adding fruit, too.

Liza (author) from USA on January 26, 2021:

Denise, I'm sorry to make you feel hungry but, trust me, this chocolate tart is so worth it to make at home. It's perfect for a dessert after dinner with family. Thanks for commenting!

Liza (author) from USA on January 26, 2021:

Yes, I agree Sp. Everyone can make this tart. It is one of the easiest French desserts I have made while staying at home. By the way, the fresh fruits are not supposed to be on top, but, I love the contrast of the chocolate with the fruits. It's absolutely scrumptious!

Liza (author) from USA on January 26, 2021:

Thank you for commenting Laynie. Have a nice day!

Liza (author) from USA on January 26, 2021:

You're welcome. I had such a great time making this chocolate tart. The fresh berries on top really compliment each other and it just delicious! Thanks for your comment, Peggy.

Denise McGill from Fresno CA on January 26, 2021:

Okay, now I'm hungry and it's all your fault! This looks amazing. I want some chocolate right now.

Blessings,

Denise

Sp Greaney from Ireland on January 26, 2021:

This is a really good chocolate tart recipe that looks delicious. It is so straightforward and anyone could make it. Your photo guide is really good as well.

Laynie H from Bend, Oregon on January 26, 2021:

Oh this is beautiful!

Peggy Woods from Houston, Texas on January 26, 2021:

Sign me up for a piece! Thanks for the directions on how to make this delicious-sounding chocolate tart.

Baking is one of my favorite pastimes. I enjoy baking cookies, cakes, breads, pies, muffins, cupcakes, and much more.

Delicious and Moist Lemon Loaf Bread

Happy New Year!

For a fresh start this year, I made a loaf of delicious and lemony bread. I love the citrusy and tangy flavor of fresh lemon—it's just so bright and clean. Traditionally, people make lemon bread for summertime. However, I want to start a New Year with something fresh and citrusy!

This glazed lemon bread reminds me of a pound cake because the texture is dense but moist. It has the perfect balance of tart and sweet flavors. The best part of the loaf not just the flavor but the beautiful presentation! I decided to decorate the loaf to make it colorful and pleasing to the eye.

Enjoy this loaf with a cup of coffee or tea. I hope you and your family will enjoy this treat as much as we do!

Cook Time

Prep Time: 20 minutes

Total Time: 1 hour and 20 minutes

Makes: 1 loaf

Ingredients

For the bread:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons vanilla extract
• 1 cup granulated sugar
• Zest of 3 lemons, make sure wash lemons before zesting
• 1/2 cup half and half or 1/3 cup sour cream
• 1/3 cup oil or 1/2 cup melted butter (I used light olive oil)
• 2 eggs, room temperature
• A pinch salt

For the lemon glaze:

• 2-3 tablespoons freshly squeezed lemon juice
• 1 cup powdered sugar

For the garnish:

• Fresh blackberries
• Fresh raspberries

Note: Be sure to let the loaf cool completely before drizzling the lemon glaze on top.

Directions

1. Preheat the oven to 350º F. Line a loaf baking pan with parchment or baking paper; then set aside.
2. In a large mixing bowl, combine the sugar and the lemon zest. Use a whisk to combine evenly.
3. Combine the eggs into the mixture and continue mixing.
4. Add the half-and-half, vanilla extract, and oil into the mixture. Mix the ingredients thoroughly.
5. In a medium bowl, sieve the flour, baking powder, and salt.
6. Gradually add the flour mixture into the wet mixture. Mix to combine.
7. Pour the mixture into the prepared baking pan.
8. Bake the bread for 1 hour or until the toothpick inserted comes out clean.
9. Place the bread on a cooling rack. Let it cool completely before glazing and decorating.
10. For the lemon glaze: In a medium bowl, combine the powdered sugar and lemon juice. Use a whisk to mix until becomes a smooth paste.
11. Pour the lemon glaze on top of the bread. Let the glaze set for 30 to 45 minutes before cutting. If you opt to decorate the loaf, you can put some fresh raspberries and blackberries on top right after you glaze the bread.
12. Slice the bread and serve with a cup of coffee or tea.

© 2021 Liza

Comments

Liza (author) from USA on January 10, 2021:

I'm so happy reading your comment, Kyriaki, especially when you telling me the Nutella star bread was tasty! I bet your Nutella star bread looks pretty.

The lemon bread is definitely one of the easiest baked goods that I have made so far. I like the fact that I don't need to use a mixer to mix the ingredients. You can leave out the fresh berries decoration, but, they make the bread looks so pretty and scrumptious!

Kyriaki Chatzi on January 09, 2021:

OMG, Liza!! This loaf bread looks downright delicious!! I love the way you decorated it. It looks so good!

Also, the recipe seems pretty simple, so I'll definitely give it a try next week.

I took a shot on your Nutella star bread a couple of days ago, and I gotta say: It was absolutely phenomenal! It tasted awesome. Honestly, the tutorial photos helped me a lot!

Looking forward to more of your recipes!!

Liza (author) from USA on January 09, 2021:

My husband has asking me to make another one this week. One time I made a loaf for his co-workers. They loved it so much. Although I prefer to bake this bread during summer, I think it's perfect for winter too :)

Sp Greaney from Ireland on January 08, 2021:

This came out great. Its seems like such a simple recipe to follow too. Anything flavoured with lemon also tastes delicious to.

Liza (author) from USA on January 08, 2021:

Hi Chrish, you're welcome. Yes, the recipe is so simple and easy to make. I hope it turn out well for you! Serve it to your family as well.

Liza (author) from USA on January 08, 2021:

Absolutely! I don't think I get tired of making and eating this lemon loaf bread. Thanks Peggy.

Liza (author) from USA on January 08, 2021:

Yes, me too! I love how citrus-y is this loaf lemon bread. The lemon glaze gives the best sweetness balance to the bread. Thanks Flourish!

Liza (author) from USA on January 08, 2021:

Thank you, Osman.

Chrish Canosa from Manila Philippines on January 08, 2021:

It looks so delicious!!!!! And it sounds so simple.... I hope my first try will be successful haha

Thank you a lot for the recipe

Peggy Woods from Houston, Texas on January 07, 2021:

This recipe sounds delicous. Thanks for sharing it with us!

FlourishAnyway from USA on January 07, 2021:

I like the tartness of lemons. This sounds good!

Osman Ghazi on January 07, 2021:

I know it's very Delicious

My husband and I are avid coffee drinkers. We used to drink a lot of coffee at coffee shops, and now we love making our own coffee at home.

A Passion for Coffee

My husband and I are avid coffee drinkers. We used to drink a lot of coffee at coffee shops, and now we love making our coffee at home. After moving to a new house three years ago, we decided to purchase an espresso coffee machine to accommodate our passion for coffee. One of our favorite coffee drinks is espresso.

What Is Espresso?

Espresso is a full-flavored, concentrated form of coffee that is served in shots. Espresso is often blended from several roasts and varietals to form a bold—not bitter—flavor. It is made by forcing pressurized hot water through very finely ground coffee beans using an espresso machine.

What Does Espresso Taste Like?

If you have made espresso at home or have had it at a coffee shop, you will notice a bolder flavor than typical black coffee. In addition, you will notice that espresso is topped with a creamy brown foam, called crema. In Italian, crema means cream. The crema is formed when air bubbles combine with the dissolvable oils of finely ground coffee. It's essential to have the cream foamed because it adds a rich flavor and lasting aftertaste of espresso.

When to Drink Espresso?

You can have an espresso any time of day. Have it with a little pastry! Traditionally an espresso would be the preferred choice of coffee to drink in the afternoon or evening as it does not contain milk. It's easy in your stomach.

We purchased a Breville BES840XL Infuser Espresso Machine online, and ever since then we have enjoyed making our favorite coffee (including espresso) at home. If you don't own this espresso machine, don't worry; most machines have a similar brewing style. If you follow the correct brewing procedure, I'm sure you will achieve the great taste or flavor that you're aiming for.

Brew Guide

1. Use good water. Fill up your water reservoir. The best water is spring water, but distilled water works too.
2. Turn on the power. Turn on the espresso machine and ensure the boiler is hot. Here's a trick: Have your espresso cup on top of the machine, so it gets warm.
3. Dose the espresso. The dose is the anchor of every espresso recipe. It is the weight of dry ground coffee that you are using to make an espresso, and depending on your espresso style.
4. Grind the espresso. Grind your espresso finely. The grind size is smaller than for drip coffee. For comparison, the grind size should be comparable to table salt.
5. Fill portafilter. Dump your espresso grounds in the portafilter, aiming to distribute them evenly in the filter basket.
6. Tamp it. Give it a good tamp. Aim for about 30 pounds of pressure.
7. Start brewing. Lock the portafilter into the brew head of your machine and press the brew button.
8. Pull the shot. Aim for a 25 seconds extraction time. Depending on how fine your coffee grounds are, this can vary up or down by 5 seconds.

Photo Tutorial

© 2021 Liza

Comments

Liza (author) from USA on January 09, 2021:

Yes, it is. We never get tired of making espresso and coffee at home nowadays. After all, we are spending a lot less time outside. Therefore, having a good espresso machine is worth it! Thanks for reading and your comment, Sp.

Sp Greaney from Ireland on January 08, 2021:

That's so handy that you can brew your own drink whenever you want to. It's great you've got the technique down on how to make a great cup of espresso.

Liza (author) from USA on January 07, 2021:

My younger sister doesn't drink coffee at all. She prefers tea to coffee :) which is okay. Everyone has their preference. My husband and I are coffee connoisseurs. However, we still drink tea occasionally. Thanks for reading!

Liza (author) from USA on January 07, 2021:

Hi Peggy, my husband used to have a simple espresso machine too. However, we decided to get this one during the Black Friday sale three years ago, and it's worth it! I'm pleased to hear that you and your family enjoy drinking coffee (including espresso). For me, the best time to enjoy espresso is after a heavy meal :) Thanks for commenting.

FlourishAnyway from USA on January 07, 2021:

Although I'm not a coffee drinker, my daughter is. You have explained this well and obviously love your cuppa.

Peggy Woods from Houston, Texas on January 06, 2021:

Hi Liza,

We do not have as fancy an espresso machine as you do, but we do own a more simple one. We do enjoy drinking espresso as well as regular brewed coffee.

Liza (author) from USA on January 06, 2021:

My coffee obsession started when I was a student in Italy, Linda. I remember stopping at the bar (in Italy, a coffee shop called a bar) to get coffee before walking to the university. I used to drink instant coffee too! Thanks for reading!

Liza (author) from USA on January 06, 2021:

Thank you for reading and commenting, Umesh!

Linda Crampton from British Columbia, Canada on January 05, 2021:

This is an interesting article. For me, coffee generally means the instant version. It's nice to read about other types.

Umesh Chandra Bhatt from Kharghar, Navi Mumbai, India on January 05, 2021:

Well explained. Nice.

Liza is a homemaker. She has an obsession with coffee and loves photography, baking, cooking, and writing.

Birthday Cake Made Out of French Toast

For my husband's birthday, I decided to make something other than a traditional cake. Since he loves French toast, I was inspired to make a tower of French toast—and he loved it! To make it even more special, I used a loaf of homemade bread that I'd baked a day earlier.

How Is French Toast Made?

Everyone makes French toast a little differently. Generally, it is made by soaking bread in eggs and milk then frying it in a pan. Beyond this basic formula, however, everyone has their own personal preference when it comes to what other ingredients are included in the perfect recipe.

Recently, I've been using ghee oil rather than butter to fry the bread—the resulting French toast is very crispy. Ghee is a class of clarified butter that originated in ancient India. If you don't have ghee or prefer not to use it, butter works just fine.

The French Toast Is Scrumptious!

My husband was delighted with his French toast birthday "cake." I added a very generous layer of sliced bananas between each slice of toast, and I topped it with fresh blackberries and raspberries. To finish, I sprinkled powdered sugar and then drizzled maple syrup. Voila! My husband said he was happy with a special birthday treat and said the French toast was delicious!

Try making this for yourself or a loved one at home. It could be for a birthday or any special occasion.

Ingredients

• 4 to 5 slices bread (I used homemade white bread, but any type of bread you have at home will do)
• 3 large eggs
• 1 tablespoon vanilla extract
• 1 teaspoon cinnamon powder
• 5 tablespoons whole milk
• 3 tablespoons ghee (I used ghee with vanilla bean)
• 3 tablespoons olive oil
• Maple syrup, honey, or other syrup
• Fresh fruits (bananas, blackberries, raspberries, etc.) or fruit compote (optional)
• Powdered sugar (optional)

Directions

1. In a large bowl, combine the eggs, milk, vanilla extract, and cinnamon powder. Stir until a smooth batter forms.
2. Heat the ghee and olive oil on medium heat in a pan.
3. Take the first slice of bread and dip one side of it in the batter thinly. Do not dip the whole slice into the batter, as this will make the toast soggy. Dip the other side with the same technique.
4. Put the coated bread in the pan. Cook both sides until they turn golden brown, then remove.
5. Sprinkle some powdered sugar on top.
6. Top with fresh, thinly sliced fruit or fruit compote.
7. Drizzle with maple syrup, honey, or syrup of your choice.
8. Enjoy!

How to keep the French toast warm before serving: Heat the oven to 190°F. After cooking the first batch, place the French toast on foil or a pan and let it sit in the oven. Continue doing this until you have finished making all of the French toast.

Photo Tutorial

© 2020 Liza

Comments

Liza (author) from USA on January 10, 2021:

Yes, yes! My husband loves the French toast as his birthday cake last year. I shared the recipe with others and feel free to do this for your loved ones. Thanks for your comment, Kyriaki. Have a nice weekend!

Kyriaki Chatzi on January 09, 2021:

Wow! What a great idea, Liza!! Definitely going to try it in the future!! It's just too unique to pass up. Thanks for sharing!

Liza (author) from USA on December 31, 2020:

Thank you, Nigel. We love French toast!

Nigel Koay from Malaysia on December 30, 2020:

That must be one of the most creative birthday cakes i've seen in a while haha, great recipe!

Liza (author) from USA on December 30, 2020:

Yes, my husband was all happy when I presented him with the decadent tower of French toast with his favorite fruits. I don't want to keep saying this. It was delicious (smile). He ate it all. I'm glad I did it for him. Thanks for your wonderful comment, Sp.

Sp Greaney from Ireland on December 30, 2020:

This was such a great idea! It's fun to get something unexpected like this that you love. Also it looks delicious so I'm not surprised he loved it.

Liza (author) from USA on December 29, 2020:

Initially, I want to ask my husband what he wants. However, I came up with a surprise, and yes, he loved it very much! I think it's nice to do and try something different for a birthday cake. Thank you for your wonderful comment, Peggy. I really appreciated it.

Liza (author) from USA on December 29, 2020:

Hi Farrah,

The recipe is very basic and simple. Everyone can makes French toast. However, I love using ghee. It gives such a nice flavor to it. Thank you for reading and commenting!

Liza (author) from USA on December 29, 2020:

Thank you for your gracious comment, Linda. The idea of making the French toast tower just came up in the morning. The French toast was tasty and the assorted fresh fruits just made it even delightful. Oh, and I hope you will have a pleasant and joyful birthday!

Peggy Woods from Houston, Texas on December 29, 2020:

I would never have thought to make a birthday cake out of French toast, but you made it look fantastic! I'll bet your husband loved it! Thanks for the idea.

Farrah Young from Lagos, Nigeria on December 29, 2020:

This looks delicious! And the recipe is also quite easy.

Your husband must have been so pleased with the result.

Linda Crampton from British Columbia, Canada on December 29, 2020:

I love your idea for a birthday cake replacement. The French toast tower looks delicious. My birthday is early in the new year. I think your recipe would be a great way to celebrate it!

Liza (author) from USA on December 29, 2020:

You're welcome, Thelma. Thanks for commenting and Happy Holidays!

Thelma Alberts from Germany on December 29, 2020:

Yummy! This looks delicious. Thanks for sharing the recipe.

Liza is a baking enthusiast. She loves watching "The Great British Baking Show," which inspires many of her baking projects.

Beautiful and Delicious Star Bread

Don't know what to have for breakfast on Christmas morning? Well, I have a perfect recipe for you.

The crust of this bread is soft and light, and the Nutella filling is a lovely holiday treat. Making the beautiful star shape is very easy, and I've provided a photo guide below to help you do it. Just use both hands to twist and create the points of each strip. Trust me, it's easier than it sounds, and you'll be impressed with the results!

Happy Holidays

I hope you have a wonderful holiday season. No matter how you are celebrating, this Nutella star bread will add a special touch to your table.

Ingredients

For the dough:

• 2 cups bread flour
• 1/4 cup all-purpose flour, plus more for dusting
• 1/4 cup non-fat dry milk powder
• 1 teaspoon salt
• 2 tablespoons sugar or honey
• 2 teaspoons dried active yeast
• 1 cup warm water
• 1/4 cup unsalted butter, melted and cooled

For the filling:

• Nutella or any chocolate spread

For the topping:

• 1/4 cup sugar
• 1/4 cup water
• Toasted almonds or nuts (optional)
• Chocolate chips (optional)

Directions

1. In a stand mixer bowl fitted with a dough hook, combine the bread flour, all-purpose flour, milk powder, sugar, yeast, and salt.
2. Knead on low to combine. Make a well in the center of the dry ingredients.
3. Gently, pour the water into the well and mix with a spatula. Pour in the melted butter and knead on medium-low for 10 minutes until it forms a sticky and elastic dough.
4. Transfer the dough onto a lightly floured counter or dough mat. Knead the dough until it forms a smooth ball. Use a dough scraper to help and scrape the excess dough on the mat. (A dough scraper will help when you use your hands to knead the dough.)
5. Transfer the dough into a greased large bowl. Cover with cling wrap and let it sit for 90 minutes or until it doubles in size.
6. Transfer the dough onto a lightly floured counter or dough mat. Use the dough scraper to divide the dough into four equal pieces.
7. Use a rolling pin to roll one of the dough balls into a thin,10-inch circle. Place dough circle on a parchment-lined sheet pan.
8. Use a spatula or a spoon to spread 3 tablespoons of Nutella across the dough, leaving a 1/4-inch border of bare dough.
9. Roll out a second dough ball into a circle (the same size like the first one) and place it on top of Nutella-covered circle. Spread the top with Nutella like you did with the first dough circle. Repeat layering process with Nutella for the third ball, but leave the final dough circle bare.
10. Place a 3-inch round cutter or a jam lid in the center of the bare dough circle as a guide. Use a dough scraper or a sharp knife to cut the circle into 16 equal strips. (I made mine 15; I missed one cut!) Make sure to cut through all layers.
11. Use two hands to pick up two adjacent strips and twist them away from each other 2 times. Repeat with the remaining strips. Pinch the ends of the adjacent strips. At the end, you'll end up with a star shape with eight points (see the photo below).
12. Cover the bread with a loosely cling wrap or tea towel. Let it sit for 1 hour, or until it doubles in size.
13. About 30 minutes into a second rise, preheat the oven to 400°F.
14. Bake the bread for 20 minutes, or until golden brown. Cool the bread on a wire rack while you make the syrup.
15. In a small pot over medium heat, whisk the sugar and water until the sugar is dissolved. Bring to a boil. Remove from heat and use a pastry brush to brush the syrup over the bread.
16. Sprinkle with toasted almonds or nuts and chocolate chips on top as well. Tear the bread and serve with coffee or tea.

Note: For fresh star bread in the morning, make the dough the day before and let it sit overnight in the fridge. The next morning, when you're ready to bake, take it out and start rolling.

© 2020 Liza

Comments

Liza (author) from USA on December 25, 2020:

Hi Lora, you should! The bread is best with Nutella spread. Next, I would like to try to make with jam filling. Hope it turns it well for you. Happy Holidays!

Liza (author) from USA on December 25, 2020:

Thank you for your appreciation, Layne. I had a tremendous time making the bread. The best thing about this bread is you can make it savory if you don't prefer it sweet. Thanks for commenting!

Liza (author) from USA on December 25, 2020:

You're welcome. Happy Christmas to you too!

Liza (author) from USA on December 25, 2020:

I have baked three Nutella star bread, one for my mother in law and one for my husband's grandma. We all have a bite yesterday while visiting her. (We were very safe, by the way). Merry Christmas to you too, Peggy!

Liza (author) from USA on December 25, 2020:

Hi Chitrangada, thanks so much for reading and commenting on the article. The Nutella star bread is super delicious. I had a great time making it in the kitchen. Wish you the same. Happy Holidays!

Liza (author) from USA on December 25, 2020:

Hi Flourish, yes! It's even better with coffee in the morning. We love the Nutella filling inside as the bread is not very sweet. Happy Holidays!

Liza (author) from USA on December 25, 2020:

You're welcome, Linda. I hope you will have a chance to make one. The bread was delicious and I already made two more! I wish you well and Happy Holidays!

Lora Hollings on December 24, 2020:

Looks wonderful! I will have to try it over the holidays. I love things with the nutella filling. Thanks for sharing.

Laynie H from Bend, Oregon on December 24, 2020:

Very impressive and looks absolutely yummy. Perfect for Christmas (:

Alnajda Kadi from Tirana Albania on December 24, 2020:

Thank you ! Happy Christmas. ☺️

Peggy Woods from Houston, Texas on December 24, 2020:

Wow, this looks amazing! Thanks for your recipe. Merry Christmas!

Chitrangada Sharan from New Delhi, India on December 24, 2020:

This sounds delicious, and with the Nutella it is more appealing to the eyes. Good suggestion about adding the milk powder.

Thank you for sharing.

Merry Christmas.

FlourishAnyway from USA on December 24, 2020:

I love Nutella too! This is a great idea for Christmas morning.

Linda Crampton from British Columbia, Canada on December 23, 2020:

I love Nutella! Thank you for sharing the recipe, Liza. I may not have time to make the bread this Christmas, but I’ll try the recipe some time. Bread filled with Nutella sounds delicious!

Baking is one of my favorite pastimes. I enjoy baking cookies, cakes, breads, pies, muffins, cupcakes, and much more.

Blueberry Muffins: A Revamp Recipe

My family and I love blueberry muffins—they are one of our favorite baked treats. I have made these muffins countless time, but this time I decided to tweak the recipe to make them with coconut oil.

Why Coconut Oil?

Coconut oil is an edible oil extracted from the kernel or meat of mature coconuts harvested from the coconut palm. The recipe that I usually use calls for vegetable or canola oil. However, I have been using coconut oil quite a bit in other recipes, as well as in my beauty regimen, and I wondered if coconut oil would work in my blueberry muffins, too.

The Results

The texture of the muffins was very moist, and the coconut oil added a very nice nutty flavor. I thought my experiment was a great success.

The Streusel Topping

By the way, he streusel topping makes these muffins even more delicious. Streusel is a crumbly sweet topping of sugar, flour, and butter that is often layered over pies and cakes. I love the buttery, cinnamony flavor on top of the muffins. It's a really simple recipe, too; you only need cold butter, flour, ground cinnamon, and light brown sugar.

This recipe is perfect for the holidays. I hope you like it as much as we do!

Cook Time

Prep time: 15-20 minutes

Total time: 50 minutes

Yield: 12 muffins

Ingredients

For the streusel topping:

• 1/4 cup light brown sugar
• 1/4 teaspoon baking powder
• 2-3 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 3 tablespoons unsalted butter, cool and cut into pieces

For the blueberry muffins:

• 2 cups self-raising flour or all-purpose flour
• 1 cup blueberries
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 2 eggs, room temperature
• 1/2 cup half and half, or any milk you prefer
• 1/3 cup organic virgin coconut oil
• 1/4 teaspoon salt
• 2 teaspoons lemon juice (optional)
• 1 teaspoon lemon zest (optional)

Directions

1. Preheat the oven to 350°F.
2. For the streusel topping: In a small bowl, combine the flour, brown sugar, baking powder, and ground cinnamon. Stir with a spoon to evenly combine. Work in the butter with your fingertips until the mixture is roughly crumbled. Set aside.
3. For the muffins: In a large bowl, combine the sugar and eggs. Whisk until they are well combined.
4. Add the vanilla extract, half and half, vegetable oil, lemon zest, and lemon juice. Stir to combine.
5. Add the flour into the mixture and stir to combine.
6. In a separate bowl, add a little flour to the blueberries and give them a toss.
7. Add the blueberries into the mixture and stir to combine. Set aside.
8. In the meantime, line a standard-sized muffin tray with baking papers.
9. Using an ice-cream scoop, fill each muffin cup with batter.
10. Sprinkle the streusel mixture over each muffin.
11. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
12. Place the muffins on a wire cool rack to cool.
13. Enjoy your muffins with coffee or tea!

Photo Tutorial

© 2020 Liza

Comments

Liza (author) from USA on December 19, 2020:

You should, Alnajda. I think everyone would love it! Thank you for commenting. Happy holidays!

Liza (author) from USA on December 19, 2020:

Everyone loves the blueberry muffin. I've been using a lot of coconut oil in my cooking lately and I love the flavor and the smell of it. Thank you for your comment, Peggy.

Alnajda Kadi from Tirana Albania on December 19, 2020:

It is a good idea to try this recipe while on holidays.

Peggy Woods from Houston, Texas on December 19, 2020:

Your blueberry muffin recipe sounds and looks delicious. Using coconut oil in this recipe is a good idea!

Liza is a homemaker. She has an obsession with coffee and loves photography, baking, cooking, and writing.

Pizza Is America's Favorite Comfort Food

Perhaps not surprisingly, pizza is among the top 10 comfort foods in the United States. I love pizza as much as the next person, and I especially love it in the wintertime. The cold winter months are the perfect time for comforting home-cooked meals. Homemade pizza is not only economical, but you can easily customize it by adding your favorite toppings.

My Go-To Pizza Crust

This recipe is my go-to pizza crust whenever I want a homemade pizza quick. It never fails me, and it works out great on busy weeknights. By the way, the dough can be stored in the freezer for months. All you have to do is wrap it nice and tight with cling wrap. When you're ready to make the pizza, take the dough out, thaw it, and start rolling again.

Plant-Based Beyond Beef

My first trial with Beyond Beef as a pizza topping worked out really well. I thought the plant-based meat was delicious, and I think it's the best solution for people who want to decrease the amount of red meat in their diet. The patties are made from plant-based protein that is soy-free, gluten-free, and 100% vegan.

I hope you will try the recipe and love it as much as we do!

Ingredients

For the yeast mixture:

• 1 1/2 cups warm water
• 1 tablespoon active dry yeast
• 1 teaspoon sugar

For the dough:

• 4 cups bread flour
• 2 tablespoons olive oil
• 1 teaspoon salt

For the topping:

• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Parmesan or mozzarella cheese
• 1 to 2 cups pasta sauce of your choice (I used marinara sauce)
• 1 medium bowl veggies (mushroom, green and yellow bell pepper, white or red onions, olive, and jalapeño or serrano thinly sliced)
• 1 plant-based Beyond Beef patty

Directions

1. In a mixing bowl, combine the warm water, yeast, and sugar. Let the mixture dissolve for 5 minutes.
2. Add the bread flour, salt, and olive oil in the yeast mixture and beat the mixture at a lower speed for 1 to 2 minutes.
3. Continue mixing for another 5 minutes at a medium speed, or until it is all combined.
4. Transfer the dough onto a baking mat or floured surface.
5. Knead the dough for 1 to 2 minutes before putting it on a greased bowl. Cover the bowl with a cloth and let it rest for 1 hour to let it double in size.
6. Pre-heat the oven at 425°F.
7. Transfer the dough onto a floured surface and roll the dough using a rolling pin.
8. Roll the dough into a 12-inch circle that is about 1/8-inch thick.
9. Transfer the dough on a pizza baking pan. Use a spatula to spread the sauce evenly on the dough.
10. Start topping the first dough with the shredded Parmesan, cheddar, and sliced veggies.
11. Break up the Beyond Beef patty into small pieces and scatter on the top of the other topping.
12. Bake for 30 to 35 minutes, or until the crust has turned golden brown.
13. Cut into slices and serve warm.

Photo Tutorial

© 2020 Liza

Comments

Liza (author) from USA on December 13, 2020:

Layne, my husband, and I become a regular eater of plant-based food. We have tried different brands and different products. As for plant-based meat, our favorite brand is Beyond Meat. I think it's the best substitute for people who's craving to eat meat in their diet. Thanks for commenting!

Liza (author) from USA on December 13, 2020:

I love making pizza at home. Ever since my husband has had some bad experiences with the delivery pizza, I decide it's time to ditch it and go for a homemade. I hope you'll try it, Sp.

Laynie H from Bend, Oregon on December 13, 2020:

Wow, thanks for suggesting the plant-based beyond meat. I've tried their sausage and burger patties. Good to know they offer a nice alternative for pizza topping. I like that they are GF.

Sp Greaney from Ireland on December 13, 2020:

This looks delicious. It's so easy to make too which is always great when it come to a recipe.

Liza (author) from USA on December 13, 2020:

The beyond meat was absolutely amazing! We are trying to reduce eating red meat and plant-based meat is a great invention. We love it!

Liza (author) from USA on December 13, 2020:

You're welcome, Alnajda.

Liza (author) from USA on December 13, 2020:

Thank you, Benazir.

Liza (author) from USA on December 13, 2020:

The pizza was delicious, Peggy. We have some leftovers and my husband took it to work for lunch!

Nigel Koay from Malaysia on December 11, 2020:

Although i'm not vegan, but i'm interested to try beyond meat's products, by the way, the pizza looks delicious! now i have a reason to try beyond meat haha. Thanks for the recipe!

Alnajda Kadi from Tirana Albania on December 11, 2020:

Thank you for sharing this recipe.

Benazir Marjan from Dhaka on December 11, 2020:

Just lovely !

Peggy Woods from Houston, Texas on December 11, 2020:

Wow! This pizza looks delicious! Thanks for your recipe.

Baking is one of my favorite pastimes. I enjoy baking cookies, cakes, breads, pies, muffins, cupcakes, and much more.

Delicious Homemade Spiral Raisin Danish

What could taste better than a delicate and flaky Danish pastry?

My family's favorite type of Danish contains raisins and cinnamon sugar, which is the recipe I'm featuring here. I made this as a Thanksgiving treat for my family, and they loved it!

I divided the dough into two portions and saved half for later. If you'd like to save some of the dough for future use, wrap it nice and tight with cling wrap and then store it in the freezer. When you're ready to make Danishes again, take out the dough, thaw it out, and then get ready to roll and shape.

By the way, in the Scandinavian countries of Denmark, Norway, and Sweden, the term for Danish pastry is wienerbrød (or wienerbröd), meaning "Viennese bread."

Cook Time

Prep time: 20-25 minutes

Resting time: 90 minutes

Cook time: 30 minutes

Yield: 12 pastries

Ingredients

• Danish pastry dough (homemade or store-bought)
• 2 tablespoons butter, melted
• 1/2 tablespoon ground cinnamon
• 2-3 tablespoons light brown sugar
• 1/4 cup raisins (I used dark raisins, which were larger than normal raisins)
• 1 whole egg mixed with 2 tablespoons water (egg wash)
• Orange marmalade or any type of marmalade or jam for topping

Note: You can sprinkle more ground cinnamon and raisins, if you prefer.

Directions

1. On a lightly floured surface, roll out the Danish dough into a 12-inch (30 cm) square.
2. In a small bowl, mix the light brown sugar and ground cinnamon evenly. Set aside.
3. Brush the dough with melted butter, sprinkle generously with cinnamon sugar, and then sprinkle the raisins on top.
4. Roll up the dough tightly and slice it into 12 pieces. (I used a knife to cut the dough. However, you also can use a clean thread. It should cut cleanly and easily right through the dough.)
5. Place the Danishes onto a prepared parchment-lined baking tray.
6. To make sure the Danish is round, tuck each end of the spiral underneath.
7. Cover the Danishes loosely with cling wrap or a tea towel and leave to rise on the counter for 90 minutes.
8. Preheat the oven to 375°F. Brush the risen Danishes with egg wash and bake for 25 to 30 minutes or until a rich golden brown.
9. Allow the Danishes to cool for 20 minutes on the baking tray before glazing.
10. To glaze: Melt the orange marmalade or any type of fruit jam in a small saucepot over medium-low heat.
11. Brush the orange marmalade or jam over each Danish, let sit for a few minutes, and then serve.
12. Enjoy the warm Danish with coffee or tea.

Photo Tutorial

© 2020 Liza

Comments

Liza (author) from USA on December 02, 2020:

Thank you, Layne.

Laynie H from Bend, Oregon on December 01, 2020:

Looks yummy!

Liza (author) from USA on December 01, 2020:

Hi Edwin, do let me know how it turns out for you. My family enjoyed the Danishes a lot. Have a nice day!

Edwin Alcantara from California on November 30, 2020:

Yummy, can't wait to try some.

Liza (author) from USA on November 30, 2020:

Some might prefer having apricot jam or other tangs, however, the orange marmalade and the raisins combo are absolutely scrummy. You should try it, Sp. Thanks for reading and leaving a comment!

Liza (author) from USA on November 30, 2020:

You're welcome. These are delicious. I am ready to make another batch for the holiday. Thank you for reading and commenting, Eman.

Sp Greaney from Ireland on November 30, 2020:

They look really great. Raisins and marmalade is not a combination I have had before. You tempt me to try giving it a go.

Eman Abdallah Kamel from Egypt on November 30, 2020:

It looks very tasty. It is an easy snack for all the family. Thanks for the recipe

Liza (author) from USA on November 30, 2020:

Hi Angel, thank you for your interest on this yummy Danish. I hope you can make one or perhaps find one at the bakery. Thanks for commenting!

Angel Guzman from Joliet, Illinois on November 30, 2020:

Mmm looks so yum Liza. I need one of these!

Liza (author) from USA on November 30, 2020:

Thanks for sharing your story, Peggy. You were so lucky to have had that memory with your grandmother :) I trust whatever she baked was heavenly good! We didn't gather for Thanksgiving this year. However, I gave these delicious Danishes to my mother in law. She loves it very much!

Liza (author) from USA on November 30, 2020:

Thank you for your wonderful comment, Liz. I really appreciated it. The Danishes were absolutely scrumptious!

Peggy Woods from Houston, Texas on November 30, 2020:

Your recipe sounds delicious. It makes me think of the ones that my grandmother used to make, along with her coffee cake, on Sunday mornings. After church, we always had her baked goods to look forward to eating as a treat.

Liz Westwood from UK on November 30, 2020:

Wow! These look so professional. I really appreciate your excellent photo tutorial.

Liza is a homemaker. She has an obsession with coffee and loves photography, baking, cooking, and writing.

What Does World Market Offer?

World Market is the perfect store to go to if you're looking for a unique, multicultural, and diverse collection of specialty goods. From food and drink to gifts, home décor, furniture, clothes, and party favors, this store has something for everyone. They offer premium quality products and the best craftsmanship from all over the world. If you're looking for something unique and authentic, this shop might be the place to go.

Note: For holiday deals and discounts, you can check out their website.

1. Biscuits, Candies, and Chocolates

This happens to be one of my favorite aisles in the store. Since I have a sweet tooth, I love the selection I found here. They had various types of biscuits, candies, and chocolates imported from different countries such as the United Kingdom (UK), Italy, Australia, Sweden, Germany, and Spain. My favorite from this section is the Digestive Dark Chocolate Biscuits. By the way, the selection for candy and chocolate is one of the best I've seen in the store. They've got unique gourmet chocolate, candy, and licorice from all over the world. Perfect for chocolate lovers.

2. Jams and Spreads

As you can see from the photo, the store carries various fruit spreads including jam and marmalade, honey, maple syrup, peanut butter, and cream. By the way, if you are feeling adventurous, you can try Vegemite or Marmite. Vegemite is a popular savory spread that has been a fixture on Australian tables at breakfast, lunch, and dinner. On the other hand, Marmite is another popular savory spread originally from the United Kingdom.

3. Bread and Cakes

When I saw this shelf, I felt like I had traveled to Italy. Why? Panettone is an Italian sweet bread originally from Milan, usually prepared and enjoyed for Christmas. It is a perfect way to celebrate a traditional holiday celebration with this decadent Italian panettone bread. The bread is made with natural yeast and studded with sweet candied fruit and raisins. I remember having it for the first time when I was a student in Italy. The Italian lady that I lived with gave me a sample to taste, and I just loved it!

4. Baking Products

World Market offers some delightful baking products, such as cookie and cake mixes, chocolate chips, and more. Baking is my passion, so I really enjoyed shopping in this aisle. There are various baking products you can choose from, including churros (from Spain), scones (from the UK), beignets (from France), bee sting cake mix (from Germany), and much more. As for me, I didn't leave empty-handed from this aisle; I picked up three bags of chocolate chips!

5. Coffee, Tea, Drink Syrups, and Other Beverages

If you're a tea drinker, this is the place! World Market carries a great selection of the highest quality organic teas from the world's best tea-growing regions. My husband and I are coffee lovers. We love drinking coffee in the morning, and iced coffee is one of our favorites in the afternoon. Although we didn't get any coffee beans from here, we loved the ambiance.

6. Spices and Seasonings

If you don't have a sweet tooth, don't worry. Perhaps you prefer savory flavors. World Market stocks a great assortment of seasonings and spices. If you (or your loved ones) enjoy cooking decadent Italian, French, Indian, or Asian recipes, this is the perfect aisle for you. I checked the food labels, and I learned that their exotic spices are sourced from the finest regions in the world. These spices and seasonings can make the perfect gift to someone who loves cooking.

7. Furniture and House Décor

For those who want to give their home a warm and cozy holiday vibe, World Market has a well-made furniture collection ranging from traditional to contemporary/modern looks. From my observation, the price is affordable, and my husband has his eye on one of their leather chairs. Perhaps I should get it for a Christmas present? By the way, you can add a unique look in your house with the accessories such as lamps, pillows, plants, flowers, curtains, wall art and more.

8. Christmas Ornaments, Holiday Crafts, and Gifts

With the holidays just around the corner, World Market is offering many festive products such as ornaments, holiday crafts, and gifts. For example, they have beautifully dainty Christmas ornaments to decorate your tree. Whether you're looking for a moderate celebration this year, World Market has unique ornaments to trim your tree—and make your holiday more meaningful. Apart from Christmas ornaments, the store also offers a great selection of holiday gifts. There is always something for everyone.

9. Kitchen Tools and Dinnerware

The kitchen is my favorite room in my house—I could spend hours there preparing meals or baking breads and cakes. Not surprisingly then, World Market's kitchen aisle was another favorite spot for me. From dinnerware sets, serving ware, bakeware, kitchen towels, aprons, kitchen tools, and more, the collection is very unique, elegant, and stylish.

My Purchases

I didn't leave the store empty-handed. I picked up a few things, including biscuits, candy, and baking supplies such as custard powder and chocolate chips. Just before leaving the store, I picked up two packages of South Korean face masks that I am excited to try out. Overall, our trip to World Market was excellent. I'm sure I'll come back to the store sometime soon!

© 2020 Liza

Comments

Liza (author) from USA on November 30, 2020:

Hi Linda, I'm positive there is a similar store like World Market that offers international products at your place? I'd love to see it if you happened to visit the store. My husband and my sister love the Bounty bars too! So I bought it for them. Thanks for commenting, Linda.

Liza (author) from USA on November 30, 2020:

You're welcome, Edwin. Your chocolate selection sounds very interesting. I have never pay attention to them because my husband and I are not liquor drinkers. However, we do have friends and family that fond of that! So thanks for letting me know and have a great day!

Linda Crampton from British Columbia, Canada on November 29, 2020:

I've never heard of World Market stores. I'm familiar with some of the products that you've described or shown in your photos, though. I love Bounty bars! Thanks for sharing the information, Liza.

Edwin Alcantara from California on November 29, 2020:

Yes, I like World Market too. I bought Guinness Chocolate Truffle bars from them. Never tried chocolate filled with Irish beer. Thanks for the article Liz.

Liza (author) from USA on November 29, 2020:

Hello Ms. Dora, first of all, thanks for stopping by and taking the time to read the article. The store such a great place to visit (even if you didn't plan to buy anything). I love the ambiance inside the store and the variety of products offered here. I already made a plan to come here for holiday gifts!

Liza (author) from USA on November 29, 2020:

Hi Flourish, that's what I thought. Stepping inside the World Market made me feel I was traveling to different countries. I was excited about seeing the products that the store offers, and I surely will come back here again soon! Thanks for commenting. Happy Thanksgiving weekend!

Dora Weithers from The Caribbean on November 29, 2020:

Thanks for the memories. I vouch with you that World Market is a great place to shop. I've gotten good products at reasonable prices. Good read!

FlourishAnyway from USA on November 28, 2020:

We have one of these stores too, but it’s been awhile since I’ve been there. Since travel abroad is completely cut off it might be time to visit the store again. I like the food and dishware.

Liza (author) from USA on November 28, 2020:

Oh really? That's nice! I love World Market, Peggy. I go there with my husband whenever I feel I wanted to find international products, especially food and chocolate. Thanks for commenting, Peggy. Happy Thanksgiving weekend!

Liza (author) from USA on November 28, 2020:

I love the store a lot. I found their international products, especially the food selection are alike to what I've seen in certain countries I have visited. Thanks for commenting, Liz.

Peggy Woods from Houston, Texas on November 28, 2020:

We have this store in Houston, and it has been a while since I have shopped there. They do carry a wide variety of offerings.

Liz Westwood from UK on November 28, 2020:

I recognise some of your purchases from this side of the Atlantic. This looks like a great store, full of interesting products.

Liza is a homemaker. She has an obsession with coffee and loves photography, baking, cooking, and writing.

Healthy Homemade Smoothie

After my morning workout, I love making a healthy smoothie. A smoothie can be a wonderful way to restore and fortify our bodies after an exhausting workout.

Smoothies make an excellent post-exercise drink because they are endlessly flexible in terms of ingredients. You can add any fruit and/or vegetable you like, such as strawberry, pineapple, or kale. With just a handful of ingredients, a couple of minutes, and a blender, you’ve got yourself a delicious and healthy drink to enjoy at home or on the go.

Smoothies give you energy without making you feel overly full. The blend I'm going to show you below is packed with vitamin C and fiber, and you'll be amazed by how easy it is to make.

Quick Tip: Freeze the Fruit Ahead of Time

You can store cut-up banana and blueberries in the freezer, and then whenever you're ready for a smoothie, just grab the frozen fruit and blitz it up in the blender. Remember, you can almost use any fruits that you like! Bonus tip: If you use fruits, you don't have to add any ice cubes!

Ingredients

• 1 cut-up frozen banana
• 1/4 cup frozen blueberries
• 1/2 cup organic baby spinach
• 1/4 cup ready-made smoothie (I used mango and pineapple)
• 1/4 cup water or coconut water
• 1 scoop Vital Proteins or any kind of protein you prefer (optional)

Note: You can use frozen pineapple or frozen strawberries to replace the ready-made smoothie. This recipe makes about 500 ml.

Directions

1. Combine the frozen banana, frozen blueberries, baby spinach, smoothie, water, and protein in a blender.
2. Blend the mixture by using a smoothie mode. Stop once the mixture is smooth and well combined.
3. Pour the smoothie into a tall glass. Don't forget the straw!
4. Enjoy smoothie as your post-workout or pre-workout meal.
5. For best results, drink up at least 30 minutes before starting your workout and snack on something right after.

© 2020 Liza

Comments

Liza (author) from USA on November 24, 2020:

I know right? That's the thing I love about smoothie. You can almost add any fruit or vegetable you like! Most of the time, the taste always delicious and it's very healthy for you. Thanks for commenting, Sp.

Sp Greaney from Ireland on November 24, 2020:

I love how you can customise what you want to put in them and you can also add ingredients like spinach or protein powder to add nutrients.

Liza (author) from USA on November 24, 2020:

You're welcome, Linda. The smoothie is an excellent beverage to boost our immune system.

Linda Crampton from British Columbia, Canada on November 23, 2020:

I always enjoy drinking smoothies. Thanks for sharing your version, Liza. I'm sure I would love it!

Liza (author) from USA on November 23, 2020:

Peggy, Covid-19 is surging in Utah right now. We have already canceled the Thanksgiving gathering. Most people are working from home and we ought to stay healthy. In the meantime, this smoothie should be able to boost my immune system. Thanks for commenting and stay safe!

Liza (author) from USA on November 23, 2020:

Working from home means I have to make sure I stay healthy at the same time. The smoothie is a great addition to my daily diet right now. Thanks for commenting, Liz.

Liza (author) from USA on November 23, 2020:

You're welcome, Eman. Stay safe and stay healthy!

Peggy Woods from Houston, Texas on November 23, 2020:

Your smoothie sounds delicious. They are so easy to make with blenders and a variety of ingredients. Cheers to your health!

Liz Westwood from UK on November 23, 2020:

This is a great idea for a healthy smoothie. I really appreciate your tips and pictorial tutorial.

Eman Abdallah Kamel from Egypt on November 23, 2020:

It looks very delicious, easy, and healthy. Thank you for sharing

Baking is one of my favorite pastimes. I enjoy baking cookies, cakes, breads, pies, muffins, cupcakes, and much more.

What Is Danish Pastry?

Danish pastry is a multilayered, laminated sweet pastry in the viennoiserie tradition. It consists of yeast-leavened dough and fat, such as butter. Delicate and buttery, it reminds me French pastries like croissants and brioche.

The Process of Making the Dough

The process is a bit time-consuming, as it requires rolling, chilling, shaping, and raising before the Danish ready to be baked in the oven. As a self-taught baker, I learned that patience is a virtue. The best advice I can give you is to make sure to follow the directions exactly.

How to Make and Shape the Danish?

One of the special features of Danish pastry is the variety of shapes you can give the dough. Another is the wide variety of luscious fillings you can use. If you're planning to bake after the final chilling, take the dough out, roll, and shape to any style you prefer. The dough can also be chilled overnight to bake it the next day. I decided to leave the dough in the fridge and let it chill overnight.

Ingredients

For the sponge:

• 1 1/2 cups warm water
• 1 tablespoon instant yeast
• 1 cup all-purpose flour

For the dough:

• 1 1/2 cups all-purpose flour
• 1 1/4 cups pastry flour
• 1/4 cup sugar
• 1 1/4 cups cold salted butter, cut into pieces

Directions

1. Make the sponge: In a mixing bowl, combine the warm water, flour and yeast. Combine the mixture evenly by using a spatula. Let it sit for 5 minutes.
2. Transfer the mixture to the stand mixer with a hook attachment. Combine the all-purpose flour, pastry flour, half of the butter, and sugar. Mix using a low speed.
3. Continue adding the remaining butter to the bowl and increase the speed to medium for 2 minutes or until the mixture forms a dough. (You'll notice there are chunks of butter in the dough. This is good! The butter chunks help make the pastry flaky).
4. Transfer the dough from the mixer to a bowl. Cover the bowl with cling wrap and let it rest for 30 minutes before putting it in the fridge for 2 hours.
5. After the dough has chilled for 2 hours, prepare a lightly floured board. Turn the dough out and dust with a little flour. Roll the dough to a rectangle. Bring two short ends of the dough to meet in the center. Then, fold the dough in half at the point where they meet (see photo below). Wrap dough with cling wrap and chill again in the fridge for 2 hours.
6. Take the dough out and roll it again into a rectangle, turn the dough over and fold it into thirds (see photo below). Wrap dough with cling wrap and chill for 2 hours. Repeat the same step one more time; wrap and chill another 2 hours (or overnight).
7. After 2 hours (or the next day), take out the dough and make the Danish. It can be a twist, swirl, or any shape that you want with your favorite fillings.

Note: Using the dough scraper helped me throughout the process. You might want to have a scraper while rolling and folding the dough process.

Photo Tutorial

© 2020 Liza

Comments

Liza (author) from USA on November 19, 2020:

Thank you for your lovely comment, Liz. I really appreciated it.

Liz Westwood from UK on November 19, 2020:

I am in awe of your baking skills. The results always look so professional. This is a great step by step guide.

Liza (author) from USA on November 16, 2020:

Hi Chrish, it's normal to feel worried about doing something that you're not used to. I was like that for sure :) However, I believe if you keep practicing, you will see the result. I hope you will give it a chance. Happy Baking!

Liza (author) from USA on November 16, 2020:

You're welcome, Peggy, and thanks for your lovely comment. My experience of making a different type of pastries has improved my skills. I enjoy the learning and the practice of making the Danish dough pastry though it took a while before I can achieve the result I want.

Chrish Canosa from Manila Philippines on November 16, 2020:

Goodness it looks so freaking good!!! Making dough always scared me, wether it's dry it's too wet :'( swear i followed the instructions. I'll give this a try ;-) to count another mistake? Will see

Peggy Woods from Houston, Texas on November 15, 2020:

Baking can be so much fun. Obviously, with recipes such as this, you must be patient and allow a lot of time to produce the final product. Thanks for the tutorial on how to make this Danish pastry dough.

Liza (author) from USA on November 15, 2020:

I'm sure everyone can make this. It's doable, Flourish. I was so happy with how the dough pastry turns out after spending some time in the kitchen. As usual, homemade baked goods are always my favorite things to do.

FlourishAnyway from USA on November 15, 2020:

This does make the whole process seem like something I could pull off. I love making homemade baked items but have never made this!

Liza (author) from USA on November 15, 2020:

Homemade pastry is always the best. I had a great time making one at home. Surprisingly, I enjoyed the time I have in the kitchen though I spent almost half a day to achieve the perfect dough pastry. Next, I'm thinking of using this pastry dough to make delicious Danish for breakfast.

Liza (author) from USA on November 15, 2020:

That's great, let me know how it turns out for you :) Happy Baking!

Sp Greaney from Ireland on November 15, 2020:

This looks very doable and the instructions are good. I'm guilty of taking the shortcut and just buying the pastry.

What Art on November 15, 2020:

I am going to try today. Thanks very much. :)

Baking is one of my favorite pastimes. I enjoy baking cookies, cakes, breads, pies, muffins, cupcakes, and much more.

Chocolaty and Fudgy Brownies: Yum!

These brownies are delightfully rich, chocolaty, and fudgy—just the way I like them. The recipe actually calls for three kinds of chocolate: semi-sweet chocolate chips, chocolate chunks, and cocoa powder. The semi-sweet chocolate chips and the cocoa powder give a rich taste. The chocolate chunks bring that amazing fudgy and gooey quality. All I can say is they are absolutely scrummy and perfect for the holiday season.

What Is Fine Pastry Flour?

This recipe calls for fine pastry flour, which is flour that is milled from soft white wheat with low-protein content, making it ideal for tender baked goods. I learned that this flour is perfect for making biscuits, cookies, pie crusts, cakes, pancakes, and muffins. Don't worry, if you don't have pastry flour in the pantry, you're welcome to use all-purpose flour.

Baking Technique

When making brownie, you can use a hand mixer or you can use the traditional method of mixing the ingredients by hand. Both methods are equally good. For this recipe, I've used the traditional method: I used a whisk to incorporate the ingredients. However, when folding the dry ingredients into the wet ingredients, be careful not to overmix as this will cause the brownies to be more cake-like in texture.

Ingredients

• 4 ounces semi-sweet chocolate chips (I used Hershey's)
• 8 tablespoons butter, melted
• 1 cup sugar
• 2 eggs, room temperature
• 2 teaspoons vanilla
• 3/4 cup pastry flour
• 1/4 cup cocoa powder
• 1 teaspoon salt
• 1/3 cup chocolate chunks

Directions

1. Preheat the oven to 350°F/180°C.
2. Melt the chocolate: Add some water to a medium saucepan or pot and bring to a very gentle simmer.
3. Place a heat-safe bowl on top, but make sure the bottom is not touching the water.
4. Add the chocolate chips to the bowl and stir with a whisk or spatula. Continue to whisk until smooth and melted. Remove the bowl from heat. Let it cool.
5. In a mixing bowl, combine the butter and the sugar. Use a whisk to mix until it's well combined. Then add in the eggs and vanilla. Whisk until it's fluffy and light in color. (A hand mixer can be used for this step.)
6. Whisk in the melted chocolate. Then sift in the flour, cocoa powder, and salt.
7. Fold in the chocolate chunks, then transfer the batter into a parchment paper–lined square baking dish.
8. Bake for 20 to 25 minutes, depending on how fudgy you like your brownies. (I baked for 25 minutes.)
9. Take out the brownies from the oven and let them cool completely before slicing.
10. Slice the brownies and enjoy with a glass of milk!

© 2020 Liza

Comments

Liza (author) from USA on October 29, 2020:

Hi Eman, thanks for commenting. I really appreciate it.

Liza (author) from USA on October 29, 2020:

Hi Rachel, I discovered the fine pastry flour about a few days before making the brownies. Many times I go to the store, I never pay attention to it. However, I asked my husband to buy it so I can try making the brownies. The result was amazing. Therefore, I look forward to making other baked goods using the same flour.

Liza (author) from USA on October 29, 2020:

I'm honor to hear that, Peggy. I bet the brownies made by your mother was heavenly delicious! Thank you for your comment and for pinning the recipe to your board. Cheers!

Eman Abdallah Kamel from Egypt on October 29, 2020:

It looks very delicious. Thank you for sharing

Rachel L Alba from Every Day Cooking and Baking on October 29, 2020:

They look scrumptious. Hope I can find the pastry flour. Thanks for sharing your recipe

Peggy Woods from Houston, Texas on October 29, 2020:

The photo of your brownies looks like the ones my mother used to make. Thanks for sharing your yummy-looking recipe with us. I pinned it to my Cookies board.

Liza (author) from USA on October 29, 2020:

Thank you, Angel. You should bake this!

Liza (author) from USA on October 29, 2020:

Hi Flourish, the chocolate batter looks very tempting right? Most of the time, before it goes into the oven, I scoop a small piece to eat it! Just habit. lol.

Liza (author) from USA on October 29, 2020:

You're welcome, Linda. The spirit of the holiday is growing closer. There is a higher chance of me baking this again for Thanksgiving.

Angel Guzman from Joliet, Illinois on October 29, 2020:

Mmm looks and sounds delicious Liza

FlourishAnyway from USA on October 28, 2020:

Does this ever sound amazing, and those photos step by step make me wish I could lick the bowl.

Linda Crampton from British Columbia, Canada on October 28, 2020:

I love just about anything containing chocolate. Thank you for sharing this brownie recipe. Like all of your recipes, it sounds delicious!

Liza (author) from USA on October 28, 2020:

Absolutely right, Sp. I never get tired of baking with chocolate. Chocolate is such an essential ingredient for a lot of baked goods such as brownies.

Sp Greaney from Ireland on October 28, 2020:

Any recipe with chocolate is worth trying. They came out great.

Liza (author) from USA on October 28, 2020:

Definitely a great dessert for a sweet tooth! Thanks for commenting, Ivana.

Ivana Divac from Serbia on October 28, 2020:

I absolutely adore brownies! This is a great recipe.

Liza (author) from USA on October 28, 2020:

Hi Lakshmi, brownies are one of my favorite baked goods to bake because it's so easy. Simple ingredients with a delicious result.

Liza (author) from USA on October 28, 2020:

One of the best brownies I have made for sure. I was happy with the result, especially the first time using the pastry flour for this recipe. Thanks for stopping by, Liz, and thanks for commenting!

Lakshmi from Chennai on October 28, 2020:

Wow,brownie is my favorite.Thank you liza for this delicious recipe.

Liz Westwood from UK on October 28, 2020:

This is an amazing recipe. Brownies are my favourite. This is well-presented with helpful instructions.

I grew up in Malaysia, where I enjoyed cooking and eating local dishes every day.

My mother cooked this Malay-style curry fried chicken, known locally as ayam goreng berempah, countless times when I was growing up for big family gatherings.

It starts with a great blend of rempah, or spices. I'm lucky enough to get the essential spices at an Asian store near my house. In addition to the dried spices, the recipe calls for fresh lemongrass, curry leaves, and turmeric root. Without the fresh ingredients, the recipe won't taste the same as what my mother cooked.

If you love fried chicken with lots of flavor, then you will definitely love this dish. The aromas that waft through the kitchen as the chicken fries with the spices are wonderful!

Serving Suggestions

In Malaysia, we often eat this dish with steamed white rice. It's also great alongside spicy sambal and sliced cucumber. I've included the recipe a quick and easy sambal, below. It is a combination of Thai red chili, garlic, shallot, tomato, salt, sugar, and lime juice. To make it, I used a mortar and pestle because that's how we do it in Malaysia.

Ingredients

For the chicken and marinade:

• 2 skinless chicken breast, cut into strips or cubes
• 2 stalks lemongrass, roughly cut
• 2 cloves garlic
• 1/2 medium red onion
• 1 1/2 inch ginger (or 1 teaspoon ground ginger)
• 1 inch turmeric root (or 2 teaspoons ground turmeric)
• 1 teaspoon ground cumin
• 1 teaspoon fennel seeds
• 1 teaspoon ground coriander
• 2 tablespoons curry powder
• 1 1/2 teaspoon chili powder (omit if you don't like spicy)
• 3 to 4 tablespoons cornstarch
• 1 tablespoon sugar
• 2 teaspoons salt (or more, to taste)
• 2 strings curry leaves
• 1 egg
• Water for blending
• Oil for frying

For the sambal:

• 4-5 Thai red chilies
• 2 cloves garlic
• 1 shallot
• 1 tomato
• 2 tablespoons lime juice
• Sugar and salt for the taste

For serving:

• Steamed white rice
• Sliced cucumber
• Cilantro for garnish

Instructions

1. Marinate the chicken: In a blender, combine the garlic, red onion, lemongrass, turmeric, ginger, sugar, salt, and water. Blend it until it forms a paste. Set aside.
2. In a small bowl, combine the chili powder, curry powder, ground cumin, fennel seeds, and ground cilantro.
3. In a large bowl, combine the chicken and the paste. Add the spice mixture. Use your hand to incorporate the paste and the spice with the chicken. (By the way, I wear a glove for this step.)
4. Add the cornstarch, egg, and curry leaves to the chicken. Use your hand to incorporate until the chicken is well coated.
5. Cover the bowl with cling wrap and let the chicken sit in the fridge for 3 to 4 hours (the longer it marinates, the better it gets).
6. In the meantime, prepare the sambal. Combine the Thai chilies, tomato, shallot, and garlic in a blender. Blend for 30 to 45 seconds. Transfer the mixture to a bowl. Add sugar, salt, and lime juice and mix evenly. Cover the bowl with cling wrap and keep in the fridge.
7. Heat the oil in a pan over medium heat.
8. Place coated chicken pieces into the pan gently, using tongs, to avoid splashing oil.
9. Fry the chicken, flipping each piece every 5 minutes. Cook until the pieces turn golden brown. Continue frying the chicken until it's all done.
10. Remove the chicken from the pan.
11. Place the chicken in serving bowl or plate. Garnish with fresh chopped cilantro.
12. Serve immediately with steamed white rice, sambal, and sliced cucumber.

© 2020 Liza

Comments

Liza (author) from USA on October 22, 2020:

Thanks for pinning the recipe, Peggy. The chicken was delicious. It will be one of the menus I'll be making at least twice for fall and wintertime. I hope you'll find the ingredients to make this Malay-style fried chicken!

Liza (author) from USA on October 22, 2020:

Nothing beats a crispy fried chicken! The spices mix in the marinade was essential in the dish. I'm glad I have followed my mother's recipe. Thank you for commenting, Linda.

Peggy Woods from Houston, Texas on October 22, 2020:

I am going to pin this recipe and hope to make it soon. It looks and sounds delicious! Thanks!

Linda Crampton from British Columbia, Canada on October 21, 2020:

The mixture of spices and herbs sounds delicious! I think it would be wonderful on other foods besides chicken.

Liza (author) from USA on October 21, 2020:

Hi Nigel. I'm glad to hear that! Thank you for commenting.

Liza (author) from USA on October 21, 2020:

I'm flattered by your comment. The fried chicken indeed was scrumptious! My husband already asked me to make more of the chicken soon. The marinade is quite tedious because of the spices mixture. Perhaps you can find them at the Asian store or grocery store at your place. However, feel free to ask me if you have any questions. I'm happy to help. Best of luck!

Liza (author) from USA on October 21, 2020:

Yes, it is Flourish. Thank you for reading!

Liza (author) from USA on October 21, 2020:

You have to try to make it from scratch, Sp. You'd be pleased with the result. By the way, I prepared the chicken marinade early, so the spices absorb thoroughly in the meat. I hope one day you will have a chance to try the recipe.

Nigel Koay from Malaysia on October 21, 2020:

Fav fried chicken to have on a frequent basis, thanks for the recipe, now i can make it at home haha.

Liza (author) from USA on October 21, 2020:

Thank you, Liz. We had a delicious dinner yesterday! The fried chicken was a smash!

BringingSpring from Western North Carolina on October 21, 2020:

This looks so scrumptious! I have never made anything like this and want to try it as soon as possible. I’m not sure if I can get every one of the ingredients here, but I will try. But oh boy does this look good! I’m going to get everything ready and surprise my husband with it sometime soon!

FlourishAnyway from USA on October 21, 2020:

I bet this is wonderful.

Sp Greaney from Ireland on October 21, 2020:

This looks delicious. I never make my marindes from scratch but I bet the homemade ones are tastier than the shop ones. Need to try it one of these days.

Liz Westwood from UK on October 21, 2020:

Reading your recipe and seeing the high quality illustrations makes me hungry.

Baking is one of my favorite pastimes. I enjoy baking cookies, cakes, breads, pies, muffins, cupcakes, and much more.

A Delightful Treat With Coffee or Tea

I love baking in the fall! The weather forecast is predicting rain for Sunday, and I'm planning to bake chocolate buns for my weekend treat. They will be the perfect thing to take along for our weekend drive.

Chocolate Filling From Scratch

The best part of these chocolate buns is the creamy and delicious chocolate filling. I like making the chocolate filling from scratch. However, if you don't wish to take this extra step, you are welcome to buy store-bought baking chocolate, such as chocolate buttons or chocolate wafers. I used dark chocolate chunks as I like the bitter flavor, though I also added icing sugar to add a bit of sweetness.

Make It Your Own

The ingredients for the dough is quite similar to the regular buns. For a twist, you can add ground cinnamon. This is also a good make-ahead recipe; just freeze the dough, and then when you're ready to bake, take it out of the freezer, thaw, and let it rise before baking.

These chocolate buns are so delicious that it is difficult to resist the temptation to eat one as soon as they come out of the oven. Try to wait until they cool down a bit, first! The texture of the buns is amazingly perfect. They are soft and light, exactly as they should be.

Cook Time

Prep Time: 1 to 2 1/2 hours (including resting and proofing time)

Total Time: 3 to 4 hours

Makes: 18 buns

Ingredients

For the yeast mixture:

• 275 ml warm whole milk
• 1 (7-gram) package active dry yeast
• 10 grams sugar

For the dough:

• 500 grams bread flour
• 40 grams sugar
• 70 grams unsalted butter, room temperature
• 1 whole egg and 1 egg yolk, room temperature
• 1 teaspoon salt

For the chocolate filling:

• 100 grams chocolate chunks, I used 62% dark chocolate
• 1/4 cup half and half or any type of milk you preferred
• 5 tablespoons icing sugar or add more to your preference
• 3 tablespoons butter
• 2 tablespoons Nutella, add later (optional)

Note: You can make the chocolate filling ahead of time (let it sit overnight in the fridge) and take it out the next day (day of baking).

Instructions

1. Make the chocolate filling: Add some water to a medium saucepan or pot and bring to a very gentle simmer. Place a heat-safe bowl on top, but make sure the bottom is not touching the water.
2. Add the chocolate chunks or buttons, half and half, and butter to the bowl and stir with a whisk. Continue to whisk until smooth and melted.
3. Add the icing sugar and whisk until it is smooth and well-combined with the chocolate mixture.
4. Remove the bowl from heat. Let it cool. (I added 2 tablespoons Nutella and mixed with the chocolate mixture.) Then, cover the bowl with cling wrap and let it sit in the freezer for 30-45 minutes.
5. In a mixing bowl, combine the warm milk, yeast, and sugar. Let the mixture dissolve and set aside for 5 minutes.
6. Combine the flour, sugar, and salt in the yeast mixture. Using a lower speed, start mixing the ingredients. Add butter and eggs into the flour mixture. Increase the speed and mix until the dough comes together. Transfer the mixture onto a baking mat to shape the dough into a ball.
7. Transfer the dough into a greased bowl. Let it sit for 1 hour or until it doubles in size.
8. Take out the chocolate mixture from the freezer and divide them into equal-sized balls (see photo below.) Transfer the chocolate balls to the tray and let them sit in the fridge before assembling.
9. When the dough is ready to divide and shape, take out the chocolate filling from the fridge.
10. Deflate the dough and divide it into 9-18 equal-sized portions. Using a rolling pin or your palms, flatten each portion to a 1/4-inch thickness. Take the chocolate filling and put it in the center of the dough.
11. Fold the edges over the center and pull it over to cover the filling. Shape the dough into a smooth ball, tucking the ends underneath to close. Repeat with the remaining dough.
12. Arrange the dough balls on a baking pan that is lined with parchment paper. Cover it with a clean kitchen towel and let it rise again for about 1 hour, or until doubled in size.
13. Preheat the oven to 350°F and bake for 28 to 30 minutes.
14. Brush the top with melted butter and let the buns cool on a wire rack.
15. Enjoy the chocolate buns with coffee or tea.

© 2020 Liza

Comments

Liza (author) from USA on October 13, 2020:

Hi Lakshmi, thank you for your wonderful comment on these chocolate buns. They are delicious! Don't forget to try making them for your family!

Liza (author) from USA on October 13, 2020:

That's right, Peggy. Now, I can make them at home and have them any time I want. Perfect for snacking, and I like eating it with coffee.

Lakshmi from Chennai on October 13, 2020:

Your recipes are like a chef made one and i love your recipes and your way of presentation.

Peggy Woods from Houston, Texas on October 12, 2020:

What a surprising treat to be able to bite into these yeast buns to find the chocolate center. Thanks for sharing your recipe!

Liza (author) from USA on October 12, 2020:

Hi Ankita, you're welcome. I think every chocolate and bread lover should try making them :) Thank you for your comment.

Ankita B on October 12, 2020:

The chocolate- filled buns look so tempting. Thank you for sharing this amazing recipe, Liza.

Liza (author) from USA on October 11, 2020:

Absolutely. I had them with iced and hot coffee as well. Delicious! Thanks for commenting, Flourish.

FlourishAnyway from USA on October 11, 2020:

Oh my goodness does this look and sound too yummy! I’d have to enjoy mine while still kinda warm with a good cold drink.

Liza (author) from USA on October 11, 2020:

Correct, Liz. Today the weather is so lovely. I'm glad I have baked these buns as we all started embracing the cool temperature. Thank you for your wonderful comment.

Liza (author) from USA on October 11, 2020:

Hi Amy, yes, the recipe is simple and easy to follow. Actually, the filling can be substituted with different filling such as jam. Thank you for your comment. I appreciate your visit.

Liza (author) from USA on October 11, 2020:

You're welcome, Linda. We have eaten half of the nine buns, and they were delicious. By the way, I am a chocolate lover. These chocolate-y filled buns are perfect for the weekend snack. Thank you for commenting.

Liz Westwood from UK on October 11, 2020:

These look great and professional as ever. Just the tonic as winter approaches and the threat of another lockdown in our area.

Amy on October 11, 2020:

This recipe sounds absolutely delicious and simple to make. Thanks for sharing, Liza!

Linda Crampton from British Columbia, Canada on October 11, 2020:

I love the thought of buns filled with chocolate! They would be a wonderful treat. Thanks for sharing the recipe, Liza.

Every year, I travel back to my beautiful home country of Malaysia to be with my family. I wish to share my experience with readers!

My Favorite Dish

Fried noodles is one of my favorite dishes to cook when I'm in a hurry. Why? It is one of the simplest and fastest dishes to cook. I also love how flexible this recipe is—I can incorporate any vegetable or protein that I happen to have in the fridge, and it always comes out tasty.

The essential ingredient for making this dish is soy sauce. Everyone has soy sauce in the fridge, right? In this dish, I use two types of soy sauce: regular and sweet. The combination of the two types works really well for fried noodles.

By the way, if you don't have yellow noodles, you're welcome to use any ramen noodles that you have in the pantry. Don't worry, I've done this before, and I can assure you it works. All you have to do is to boil the noodles and drain the water.

This simple fried noodle is perfect for lunch or dinner. It is best served while it's still warm. I hope you enjoy it as much as we do!

Cook Time

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Ingredients

• 2 (5.6-oz) packets yellow noodles or ramen noodles
• 10 small or medium-sized shrimp, deveined
• 1/2 skinless chicken breast, sliced into bite-size pieces
• 5 tablespoons vegetable oil
• 3 cloves garlic, thinly sliced
• 3 shallots or small red onion, thinly sliced
• 2 tablespoons sweet soy sauce
• 3 tablespoons chili sauce
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1/2 red bell pepper, sliced
• 1/2 green bell pepper, sliced
• Pepper and salt for additional taste
• Small cherry tomatoes for garnish
• Cilantro for garnish

Vegetarian Variation: You can easily make this dish vegetarian by omitting the chicken, shrimp, and oyster sauce.

Directions

1. Bring a large pot of water to boil. Cook the noodles for 30 seconds, drain, and rinse with cold water. Set aside.
2. Heat the vegetable oil in a wok or a large pan over medium heat. Saute the shallots and garlic until they are fragrant.
3. Add the sliced green and red bell pepper into the pan. Stir occasionally for 5 minutes.
4. Add the chicken to the pan. Stir occasionally until the chicken is browned or half-cooked.
5. Add the shrimp to the pan. Stir occasionally until the shrimp is half-cooked.
6. In a small bowl, whisk the soy sauce, sweet soy sauce, chili sauce, and oyster sauce until smooth.
7. Add the mixture to the pan and cook 3-4 minutes, stirring occasionally until sauce is slightly thickened.
8. Add the yellow noodles and stir-fry continuously until the noodles are well combined.
9. Season with salt and black pepper to taste.
10. Garnish with cilantro and cherry tomatoes.
11. Place the noodles in a serving bowl and serve immediately.

© 2020 Liza

Comments

Liza (author) from USA on September 27, 2020:

Hi Linda. Fried noodles are one of my favorite dishes to cook at home. It's so versatile. You can almost use any vegetables you have in the fridge. Thank you for your comment.

Liza (author) from USA on September 27, 2020:

You're welcome, Abby. Thanks for commenting!

Liza (author) from USA on September 27, 2020:

Hi Flourish. Please free to adjust the ingredients you'd prefer to put in the noodles at your preference. You can find sweet soy sauce at major Asian stores. I hope you're going to like the recipe.

Linda Crampton from British Columbia, Canada on September 25, 2020:

This recipe sounds very tasty. The photos make the meal look delicious! I like the ingredients, too.

Abby Slutsky from America on September 25, 2020:

Looks yummy. Thanks for sharing.

FlourishAnyway from USA on September 25, 2020:

I also didn’t know there was sweet soy sauce. I will definitely give this recipe a try.

Liza (author) from USA on September 25, 2020:

I love making these fried noodles when I'm in a hurry and hungry at the same time :) It was such an easy recipe. I have sweet and regular soy sauce in the fridge all the time as both are essential ingredients in Asian cooking. Thank you for your lovely comment, Peggy.

Peggy Woods from Houston, Texas on September 24, 2020:

Your recipe looks and sounds delicious. I like quick and easy meals like this that can utilize things you might already have in the refrigerator. I have regular soy sauce but not sweet soy sauce. I was not aware that there was such a thing. Thanks!

Baking is one of my favorite pastimes. I enjoy baking cookies, cakes, breads, pies, muffins, cupcakes, and much more.

Lime and Coconut: Yum!

To celebrate the end of summer, I decided to treat my family to my favorite summer cupcake: lime and coconut with vanilla frosting. The recipe is simple, and you'll be amazed by the fluffy cake with smooth and light frosting.

Lime and coconut is the perfect combination. Have you ever tried these two flavors together? If not, give these cupcakes a try. I'm guessing you'll love them!

If you prefer cakes to cupcakes, you can pour the batter into a cake mold and bake it as a whole cake.

Let's see the full ingredients.

Cook Time

Prep time: 20-25 minutes

Total time: 50-60 minutes

Serves: 12 or more

Ingredients

For the cupcakes:

• 3 eggs, room temperature
• 1/2 cup virgin coconut oil
• 2 cups all-purpose flour
• 1 1/3 cup whole milk
• 1 cup granulated sugar (add 1/2 cup more if you prefer it to be sweeter)
• 3 tablespoons fresh lime juice
• 2 tablespoons fresh lime zest, grated
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt

For the frosting:

• 8 ounces cream cheese
• 3-4 cups powdered sugar
• 8 ounces cool whip or 1 stick of butter, room temperature
• 1 tablespoon vanilla extract

For the topping:

• Freshly sliced lime
• Freshly grated lime zest
• Shredded coconut (optional)

Directions

1. Preheat your oven to 350°F. Line a standard-sized cupcake tray with baking papers and set aside.
2. In a large mixing bowl, combine the eggs, virgin coconut oil, whole milk, lime juice, and lime zest. Use a hand mixer to whisk at low speed. Mix until all ingredients are combined, then set aside.
3. In a medium-sized bowl, sieve the flour, sugar, baking powder, baking soda, and salt. Use a whisk to incorporate the ingredients evenly.
4. Gradually add the dry mixture into the wet mixture. At this point, you can use a whisk to prevent overmixing.
5. Use an ice cream scoop or a spoon to fill each mold in your cupcake tray.
6. Bake for 10–12 minutes or until a toothpick inserted in the center comes out clean.
7. Place the cupcakes on a cooling rack. Let them cool completely before decorating.
8. To make the frosting: In a stand mixer, combine the softened cream cheese and powdered sugar. Remember to start the mixer at low speed, as the powdered sugar might splatter. Cream for 5 minutes or until it's well combined.
9. Add the cool whip or butter and vanilla extract into the mixture. Mix until it's light and fluffy. Cool the frosting in the refrigerator for at least 1 hour before assembling.
10. Start decorating each cupcake's top to your liking with frosting.
11. Top each cupcake with sliced lime and lime zest or shredded coconut.
12. Enjoy cupcakes with your favorite drinks!

© 2020 Liza

Comments

Liza (author) from USA on September 03, 2020:

@Drew Agravante You're most welcome. One of the things I prefer to bake during summer is cupcakes. By the way, the lime and coconut combination is just perfect! Thank you for your lovely comment, Drew.

Liza (author) from USA on September 03, 2020:

Linda, I always love lime and coconut flavor. The combination of these two flavors goes so well for the cupcake. I think next time I'm going to try to add coconut juice instead of milk. Thank you for commenting!

Liza (author) from USA on September 03, 2020:

Peggy, you're welcome. I think the lime and coconut cupcakes are one of the best desserts I've made for this summer. Thank you for your wonderful comment :)

Drew Agravante from Philippines, Currently in Qatar on September 03, 2020:

Those are gems. Such cupcakes are perfect desserts. Thanks for the recipe, Liza!

Linda Crampton from British Columbia, Canada on September 02, 2020:

The cupcakes look so pretty! I love the thought of a lime and coconut combination.

Peggy Woods from Houston, Texas on September 02, 2020:

The cupcakes look beautiful! Thanks for your delicious-sounding recipe.

Liza (author) from USA on September 01, 2020:

You're welcome. Green and white color go together so well. Actually, I used the same recipe for the key lime cake I baked last year and modified it to the cupcakes. I added virgin coconut oil as it has a pure flavor. The result was excellent. Blessings to you too, Rachel.

Rachel L Alba from Every Day Cooking and Baking on September 01, 2020:

They are so pretty and I love lime and coconut. Thanks for sharing your recipe.

Blessings to you.

Liza (author) from USA on September 01, 2020:

Hi Diana, I was so happy with the result. Virgin coconut oil is one of my favorite superfoods right now. My husband used the coconut oil in his coffee. I prefer using it for cooking and baking. Somehow, the coconut oil really suits the lime flavor in the cupcake. Thanks for commenting, Diana.

Liza (author) from USA on September 01, 2020:

Hi Anupam, I suggest you to try baking these yummy and pretty lime and coconut cupcake. They are delicious and perfect as a summer treat!

Liza (author) from USA on September 01, 2020:

Hi Ankita, you're welcome. Actually, the lime and coconut cupcake recipe is versatile. It can be baked as cupcake and whole cake. Thanks for taking the time for reading and commenting.

Diana Carol Abrahamson from Somerset West on September 01, 2020:

What attractive cupcakes and mouth watering at that! Love the freshness of lime and the coconut, is a better type of fat, too. Thank you for sharing.

Anupam Mitu from MUMBAI on September 01, 2020:

It's so tempting dear....

Ankita B on September 01, 2020:

The cupcake looks so delicious. I enjoyed reading this new recipe. Thanks for sharing.

Liza (author) from USA on September 01, 2020:

Yes, they do! Summer is almost over but, I want to say goodbye with these yummy lime and coconut cupcakes! Thank you for commenting :)

FlourishAnyway from USA on August 31, 2020:

I can almost taste them from across the Internet! They look divine!

I grew up in Malaysia, where I enjoyed cooking and eating local dishes every day.

What Is Bingka Ubi?

Ever since I was a kid, I loved eating traditional Malay cakes—especially those made by my mother. One of my favorite cakes that she made was bingka ubi, or baked cassava cake. You'll be surprised to learn how easy it is to make this cake, as it requires only four ingredients. It's naturally gluten free; it contains only cassava root, dark palm sugar (gula jawa), granulated sugar, and coconut milk. Some people use egg in the recipe, as well, but I don't add it because that's not the way my mother made it.

What's the Difference Between Cassava and Tapioca?

Turns out cassava and tapioca are related, but they have important differeneces.

• The cassava plant is a staple crop to millions of people in South America and parts of Asia and Africa. The plant produces the cassava root (also known as yuca or manioc), which is a starchy, high-carbohydrate tuber that is similar to yam, taro, plantains, and potato.
• Tapioca is a gluten-free starch that is extracted from the cassava root. It contains no nutritional benefit but is extensively used as an element to thicken the sauce or gravy.

How to Enjoy Cassava Cake

I was thrilled with the outcome when I made this cake. The white sugar allowed the cake to caramelize into a beautiful golden color. The texture was tender and a little chewy, as it should be. My husband had never tried this cake before, so this was his first time—he said the flavor reminded him of something between almond and walnut. We enjoyed a few slices of cake with coffee. You're welcome to have it with tea, as well. The cake is perfect for an afternoon snack.

You can refrigerate the leftovers, but it will harden slightly in the refrigerator. To enjoy it, all you have to do is warm it in the microwave for about 10 to 15 seconds per slice to soften it up again.

Ingredients

• 12 ounces grated cassava root (I bought this in a packet from the store)
• 1 1/2 cups thick coconut milk or cream
• 1 tube dark palm sugar, chopped into small chunks
• 1/2 cup granulated white sugar (or more, to taste)

Directions

1. Preheat the oven to 400°F.
2. In a large bowl, add the grated cassava and set aside. (If you are using fresh root, peel the skin and grate it with a grater or a blender.)
3. Cut the palm sugar to small chunks and put them in a pan with 2 tablespoons of water.
4. Melt the palm sugar over low heat. As soon as it has melted, turn the heat off. Set aside.
5. Combine the coconut milk with the grated cassava. Use a spatula to mix the mixture evenly.
6. Combine the granulated sugar into the mixture and stir to dissolve.
7. Combine the melted palm sugar into the mixture. Use a spatula to mix the mixture evenly. (The batter should be very liquidy.)
8. Transfer the batter to a greased pan and bake for 60 minutes.
9. Let the cake cool completely before taking it out of the pan.
10. Slice the cake and place it on a serving plate.
11. Enjoy with your favorite drink!

© 2020 Liza

Comments

Liza (author) from USA on August 25, 2020:

You're welcome, Prithviraj. The cassava cake is one of the famous traditional Malay-style desserts that I have learned from my mother. The ingredient is simple, and the preparation is mild. Not too messy. Thank you for reading Prithviraj.

Prithviraj Shirole from India on August 25, 2020:

I enjoyed reading about the Malay-style Baked Cassava Cake. It was a mouth-watering read. Thanks for this amazing recipe, Liza.

Liza (author) from USA on August 23, 2020:

Hi Lora, the cassava cake is one of the easiest Malay cakes I've made. Most of the traditional Malay dishes I've made are quite complex and tedious to make. I hope you'll try to make it. I'm eager to know your thoughts.

Liza (author) from USA on August 23, 2020:

I bought the cassava root at the Asian store near my house :) Though I live so far away from Malaysia, I was lucky to get the ingredients at the store here. Thanks for stopping by, FlourishAnyway.

Lora Hollings on August 22, 2020:

This cake sounds delicious! I'm sure the cassava root gives it a very good flavor. It sounds easy to prepare as well. I'll have to make this soon. Thank you for this wonderful recipe.

FlourishAnyway from USA on August 22, 2020:

I can’t get cassava root but this sounds good. Wish I could try it.

Liza (author) from USA on August 22, 2020:

Hi Rajan, you're welcome. This is one of the easiest Malay cake recipes I've learned from my mother. Thank you for commenting!

Rajan Singh Jolly from From Mumbai, presently in Jalandhar, INDIA. on August 21, 2020:

The cassava cake looks very tempting and is very simple to make. Thanks for sharing the recipe.

Liza (author) from USA on August 21, 2020:

Hi Lakshmi, you're welcome. The baked cassava cake was delicious. We enjoyed it so much. Thank you for commenting!

Liza (author) from USA on August 21, 2020:

Kyriaki, thank you for sharing your thoughts on the cassava cake. I know a lot of people have told me they never had cassava root in their life. Take the example of my husband. However, after he had it for the first time, he loves it!

Yes, you were correct. It has a nutty flavor. I have seen the cassava flour at the store but, I never bought or tried to use it for baking. Thank you for letting me know about the cassava flour and how you have used it.

A secret recipe? Haha, we'll see. Hey, have a great weekend, Kyriaki.

Lakshmi from Chennai on August 21, 2020:

Hi Liza, the recipe looks so delicious and mouth-watering.Thank you so much for sharing.

Kyriaki Chatzi on August 21, 2020:

I'll be honest: I've never had cassava root in my life.

But, I recently started baking with cassava flour as an alternative to coconut and almond flours.

Truth be told, it tastes great. It has that slightly nutty flavor that I enjoy, so it doesn't taste strange to me.

However, I think Greek markets are still a long way from importing cassava roots.

So, until then, I'll stick to the cakes. Perhaps you have a secret recipe that you'd like to share with us in the future?

Hope you're having a great day, Liza!

Liza (author) from USA on August 20, 2020:

Hi Melanie, I'm sure a lot of readers have never heard of the cassava cake. It's a popular cake in Malaysia. I grew up eating the cake made by my mother. I was surprised how easy to find the cassava root at the grocery store. However, this time, I bought cassava root and dark palm sugar at the Asian store. Best of luck!

Liza (author) from USA on August 20, 2020:

You're welcome, Rachel :)

Melanie from Wisconsin on August 20, 2020:

I have never worked with this ingredient but I gotta tell ya this looks absolutely scrumptious!! I am super pumped to give this a try. Thanks so much for the recipe!

Rachel L Alba from Every Day Cooking and Baking on August 20, 2020:

Thanks Liza, I'll try.

Liza (author) from USA on August 20, 2020:

Hi Rachel, cassava has the same texture and taste as yucca root. I have seen many grocery stores like Sprouts and Walmart selling yucca root. Oh, and if you can't find dark palm sugar, you can substitute with coconut palm sugar. It has almost identical taste. I hope you can find these at the store near your house, Rachel.

Liza (author) from USA on August 20, 2020:

Peggy, I was so excited about making the cake after found the cassava roots at the store. I have been looking for the best cassava root to make the cake. Finally, a few weeks ago, I found grated cassava at the Asian store near my house. Quickly, I thought of making the cake. They also sold dark palm sugar from Indonesia, which I believe the best palm sugar exporter in the world. Thank you for your admiration for the photos.

Liza (author) from USA on August 20, 2020:

Hi Ankita, you should. There are various recipes using cassava roots and palm sugar. You can make chips from the cassava roots. It's healthier too.

Liza (author) from USA on August 20, 2020:

I never thought how easy to get access to cassava roots and palm sugar here where I live. I am grateful for finding these ingredients at the store because I love making traditional Malay dishes. Thanks for commenting, Linda.

Rachel L Alba from Every Day Cooking and Baking on August 20, 2020:

Hi Liza. I love the look of this cake. But what if I can't find the two ingredients that make this cake unique? I have never seen dark plum sugar or cassava root. What could I substitute for it?

Peggy Woods from Houston, Texas on August 20, 2020:

Like Linda, I have never eaten cassava root or used dark palm sugar in baking. I have eaten tapioca. My mother used to make great tapioca pudding. Your photos make me wish I could reach into the screen and take a piece of that cake. It looks delicious!

Ankita B on August 20, 2020:

The cassava cake looks really delicious and I would definitely love to try it someday.

Linda Crampton from British Columbia, Canada on August 19, 2020:

This sounds like another great recipe. I've never used cassava root or dark palm sugar in baking. I'm looking forward to exploring them.

Liza (author) from USA on August 19, 2020:

Hi Liz. You must try this cake if you have a chance to travel to Asian countries. I have never been to the UK, so I have no idea about how easy to get these ingredients at the Asian store there. However, most of the Asian stores I've been here selling dark palm sugar and cassava roots.

Liz Westwood from UK on August 19, 2020:

This looks very tempting. I especially appreciate the easy to follow instructions and the photos. I am not sure if it will be easy to access all the ingredients in the UK, but I will have to look out for it when I travel.

I grew up in Malaysia, where I enjoyed cooking and eating local dishes every day.

What Is Kari Laksa?

For those who never heard of kari laksa, the dish is similar to curry noodles, but there are some differences in the ingredients, especially the paste. Kari laksa is a typical Nyonya or Peranakan curry noodle dish, created through a blending of Chinese and Malay elements.

What Is the Main Ingredient?

This fragrant, spicy, and sweet broth with noodles, shrimp, and egg is a very popular dish in Malaysia and Singapore. The main component of kari laksa is the paste, which includes dried red chilies, lemongrass, galangal, turmeric, shallots, garlic, and belacan (shrimp paste).

I chose to use a store-bought curry paste for convenience and ease of preparation. If you're willing to do extra work, you're welcome to make the paste from scratch. But I'm going to show how to prepare this dish by using a store-bought paste. It's a shortcut, but you'll still get the authentic flavor.

So Satisfying!

Kari laksa is a flavorful dish that never fails to satisfy my appetite. It had been too long since I had this dish, so I was very happy to make it for my husband while we were in Malaysia last year. He had never had the chance to try it before. He loved the rich flavor of the broth, and immediately he began asking for more!

Let me show you how you can make this delicious dish at home for your family. I hope you'll like it as much as we do!

Cook Time

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients

• 2 (5.6-oz) packets yellow noodles
• 150 ml coconut cream
• 1/2 pound shrimp, deveined
• 1 (200-gram) packet curry laksa paste (see photo below)
• 1 (85-gram) packet medium-firm tofu, sliced into cubes
• 1 bunch mint leaves, for garnish
• 1 cup bean sprouts, rinsed
• 1 hard-boiled egg
• Cherry tomatoes (optional)
• Oil for frying

Instructions

1. Heat the cooking oil in a wok or a large pan over medium heat.
2. Place the tofu into the pan gently, using tongs, to avoid splashing oil.
3. Fry the tofu, flipping each piece every 2 minutes. Cook until the pieces turn golden brown.
4. Transfer the fried tofu into a plate with a parchment paper to absorb the excess oil. Set aside.
5. Fill a large round pan with 1 1/2 liters of water. Bring the water to boil.
6. Add the curry paste into the boiling water. Stir with a spatula to combine.
7. Add the coconut cream and the shrimp. Stir with a spatula to combine.
8. Let the broth simmer for 15 minutes. Turn off the heat.
9. In a serving bowl, place the noodle, fried tofu, hard-boiled egg, bean sprouts, tomatoes, and mint leaves.
10. Pour the broth into the bowl. Don't forget the shrimp!
11. Serve immediately.

© 2020 Liza

Comments

Liza (author) from USA on August 11, 2020:

I have had tofu many times in Malaysia, but it was my first time having it in America. I thought it was funny as I saw many stores here selling tofu as it is recognized as a plant-based food and suitable for a vegan to eat.

Liza (author) from USA on August 11, 2020:

After missing my trip to Malaysia earlier this year, I had to find a way to stop my craving for Malaysian food. I was lucky to find the paste at the Asian store. The shortcut way was not as disappointing as I still tasted the authentic taste of the dish.

Liza (author) from USA on August 11, 2020:

You're welcome, Abby. There is no Asian restaurant at least in Utah that serves this dish. However, I'm happy to find the paste at the Asian store and cooked curry laksa for my husband.

Liz Westwood from UK on August 11, 2020:

This is an interesting and well-explained recipe. It's many years since I last tried tofu.

Linda Crampton from British Columbia, Canada on August 10, 2020:

This sounds like another very flavorful dish. I'm going to look for curry laska paste. I think it would be very tasty.

Abby Slutsky from America on August 10, 2020:

I have never had this dish, but if I can find the paste, I am going to try it. Thank you for sharing.

Liza (author) from USA on August 10, 2020:

Hi Danny, it was delicious! We love the broth of curry laksa. It was a signature of the dish. Thank you for commenting.

Liza (author) from USA on August 10, 2020:

Hi Peggy, I'm sure you can find the curry paste at the Asian store. The store probably provides different brands but, any brands will do! By the way, the dish is perfect for cold weather. I cooked it last weekend because I wanted my husband to try it. He liked it a lot. So, comes fall season, I'll be cooking this dish often.

Danny from India on August 10, 2020:

Oh, what a wonderful combination Liza. Sweet & spicy.

It must taste delicious.

Peggy Woods from Houston, Texas on August 10, 2020:

I have never tasted this combination of flavors, but it looks and sounds delicious. We have some Asian stores where I could probably find this curry laksa paste. Thanks for the recipe.

Liza loves obscure holidays—especially those that celebrate food and beverages.

What Is National Chocolate Chip Cookie Day?

National Chocolate Chip Cookie Day is celebrated on August 4th by cookie shops, bakeries, and home bakers across the United States. Did you know the chocolate chip cookie is America's most popular cookie? To celebrate this day, I'd like to share a bit of history about this famous cookie, as well as my favorite recipe.

A Brief History of the Chocolate Chip Cookie

The chocolate chip cookie is one of the most popular cookies in the world—but who created them? Well, the story begins around 1938 with Ruth Graves Wakefield, an American chef who invented the Toll House Cookie, which was the first chocolate chip cookie. I found her story while looking through some of my cookbooks at home over the weekend. So it's thanks to Wakefield that we can enjoy these delicious cookies today.

How to Celebrate National Chocolate Chip Cookie Day

• Bake a batch of chocolate chip cookies at home with family.
• Share some of your cookies with friends. Make up a few gift packages or invite good friends for a cookie party.
• Take a picture of the chocolate chip cookie you make and post it on social media with the hashtag #nationalchocolatechipcookieday
• Bakers are always giving out free samples. Check with your local cafés and bakeries to see if they are offering free or discounted chocolate chip cookie celebration of the holiday.
• Enjoy it with a cup of your favorite coffee, tea, or a glass of milk.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, room temperature
• 1 tablespoon vanilla extract
• 1 large egg, room temperature
• 1 tablespoon whole milk
• 2 tablespoons light corn syrup
• 1 1/2 cup semisweet chocolate chips
• 1/3 cup chopped walnuts or almond (optional)

Instructions

1. Preheat the oven to 350°F.
2. Line a baking sheet with parchment paper (or grease the baking sheet).
3. In a small bowl, sieve the flour, baking soda, and salt. Set aside.
4. In a mixing bowl, combine the sugar, butter, dark brown sugar, vanilla, milk, and egg. Use a hand mixer to beat the ingredients until they are well combined.
5. Gradually add the flour mixture into the wet mixture. Continue mixing at a lower speed, but do not over-mix.
6. Add the corn syrup and continue mixing for a few seconds.
7. Add the chocolate chips and chopped walnut or almond into the mixture. Use a spatula to incorporate the ingredients.
8. Use an ice-cream scoop or a spoon to drop the cookies onto the pan.
9. Bake the cookies for 12 minutes.
10. Transfer the cookies onto a wire rack and let them cool completely before putting them into a jar.
11. Enjoy the cookies with a coffee, tea, or milk!

Crispy vs. Chewy

I like my cookies crispy, and one of the ways I achieve that is by combining white granulated sugar with dark brown sugar. However, you're welcome to adjust the balance of white vs. dark sugar, per your preference.

Make sure to keep the cookies inside an airtight container in order to preserve the crispiness. By the way, if you prefer your cookies to be chewy or soft, all you have to do is shape thicker cookies on the pan and then bake them in under 15 minutes. I hope you and your family will enjoy them as much as we do!

© 2020 Liza

Comments

Liza (author) from USA on August 06, 2020:

Correct! Whenever I make the chocolate chip cookie, I'll make sure to prepare two batches of dough. I bake the first batch and save the remaining dough in the freezer. The trick is to have fresh chocolate chip cookies without having to pull out the mixer, the bowl, and the ingredients. Thank you for commenting, Sp Greaney.

Sp Greaney from Ireland on August 06, 2020:

I think this is one recipe every houshold should have. Homemade chocolate chip cookies are one of the best things to eat.

Liza (author) from USA on August 05, 2020:

You're welcome, Peggy. My husband loves eating cookies too. He requested peanut butter cookies after I baked chocolate chip cookies. Usually, he brings the cookies to work so he can share it with his colleagues. By the way, I bet your grandmother's oatmeal cookies recipe is delicious! Please share the recipe, Peggy. Thanks for commenting.

Peggy Woods from Houston, Texas on August 05, 2020:

Thanks for the heads-up on national chocolate chip cookie day. I may bake a batch for my husband. He enjoys eating one cookie a day and right now, he is enjoying my grandmother's recipe for oatmeal cookies. Your recipe sounds like a winner!

Liza (author) from USA on August 05, 2020:

Hi Amy, thank you for commenting. I bet everyone has made chocolate chip cookies at one point in their life. The chocolate chip cookie recipe I shared is one of the easiest.

Liza (author) from USA on August 05, 2020:

You're welcome, Liz.

Liz Westwood from UK on August 04, 2020:

Thanks for the freezer tip, Liza. That's a great idea.

Amy on August 04, 2020:

Wow interesting hub! Your chocolate chip cookies looks yummy and what an easy recipe it is! Thanks for sharing Liza.

Liza (author) from USA on August 04, 2020:

You're welcome. Chocolate chips cookie is one of the easiest and cheap biscuits to make, Liz. By the way, I like to save the extra dough in the freezer so I can bake anytime I want without having to make another batch. Thank you for commenting!

Liza (author) from USA on August 04, 2020:

Hi Abby, I love cookies. I think cookies are a universal joy because everyone from kids to adults loves cookies. Thank you for your comment :)

Liz Westwood from UK on August 04, 2020:

Great excuse to make and eat chocolate chip cookies. I have substituted chocolate buttons when baking with children for a really chocolatey experience. I appreciate your clear recipe instructions and illustrations.

Abby Slutsky from America on August 04, 2020:

Great article. As the owner of a bakery business, I am always interested in what others have to say about cookies.

Liza (author) from USA on August 04, 2020:

Hi Rochelle, I bet your lemon bar cheesecake is delicious. I love dessert with lemon. Yes, today is National Chocolate Chip Day. I baked a few batches to give out to family and friends. By the way, congrats on your wedding anniversary. Have a great one!

Rochelle Frank from California Gold Country on August 04, 2020:

I didn’t know it was chocolate chip cookie day. I just made a lemon bar cheesecake. It’s our wedding anniversary!

Liza is a homemaker who loves baking and cooking. She also enjoys collecting postcards from friends all over the world.

French Toast With a Twist

I love French toast—it is one of my favorite weekend breakfasts. There are many different ways to make French toast, but typically, it is made by soaking bread in eggs and milk then frying it in a pan. Recently, I discovered a very different way of making this dish: instead of bread, I used waffles!

What Is Waffle French Toast?

I started with ready-made waffles from the store, dipped them into the egg batter, and then fried them like French toast. It tastes just like the original French toast, only with a twist!

My Secret Ingredient

Lately, when I need to sauté or fry, I've been using ghee instead of butter. Ghee is a class of clarified butter that originated in ancient India. If you don't have ghee or prefer not to use it, butter works just fine. In this recipe, I used ghee to fry the waffles, and the results were excellent. It was crispy on the outside and soft on the inside. Just the way I like it!

Ingredients

• 6 waffles (I used ready-made)
• 3 eggs
• 1 tablespoon vanilla extract
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 3 tablespoons whole milk
• Olive oil
• Ghee (optional; can be used to replace butter)
• Maple syrup, honey, or other syrup
• Fresh fruits (bananas, strawberries, raspberries, etc.) or fruit compote (optional)
• Powdered sugar (optional)

Instructions

1. In a large bowl or plate, combine eggs, milk, salt, vanilla extract, and cinnamon powder. Stir until a smooth batter forms.
2. In a pan, heat the ghee or butter and olive oil over medium heat.
3. Take the first waffle and just barely dip it into the batter. Do not dip the whole slice into the batter. This will make the toast soggy. Dip the other side with the same technique.
4. Put the coated waffle in the pan. Continue doing the same with the other waffles. (I used a large pan that fit 4 waffles.)
5. Cook both sides until they turn golden brown, then remove from the pan.
6. Cook the remaining waffles until they're all done.
7. Transfer the waffles onto a serving plate. Sprinkle with powdered sugar.
8. Serve the waffle French toast with fresh fruit, such as blueberries, raspberries or a fruit compote.
9. Drizzle with maple syrup, honey, or the syrup of your choice. Enjoy!

© 2020 Liza

Comments

Liza (author) from USA on August 03, 2020:

Hi Prithviraj, ghee is a perfect ingredient for this recipe. However, I've been using a lot of it in my cooking. You have to try making this delicious waffle french toast at home. Enjoy it with your family. Thank you for commenting!

Liza (author) from USA on August 03, 2020:

You must try these delicious waffles french toast for your daughter. She'll love it. By the way, I used ready-made waffles perhaps you can make a waffle from scratch? Let me know how it turns for you.

Prithviraj Shirole from India on August 03, 2020:

So yummy. Waffle is my favorite sweet dish. And I love ghee too. So waffle plus ghee is an amazing combination. Thanks for the recipe.

Rachelle Williams from Tempe, AZ on August 02, 2020:

OMG! This looks SO YUMMY! I don't even know where to start...I'm going to share this recipe with my daughter, have her make it and the I'll update you with the outcome. THANKS for sharing!

Liza (author) from USA on August 02, 2020:

Don't worry. Everyone can cooks, Priya. Maybe you should try by making these waffles french toast :) Thank you for stopping by!

Priya Barua on August 01, 2020:

I don't cook at all, and you make it all look so easy.

Liza (author) from USA on August 01, 2020:

Thank you, Angel. You should try make waffles french toast this weekend. You'll love it!

Liza (author) from USA on August 01, 2020:

You're welcome, Rajan. I hope you'll make these yummy waffles french toast for your family. Have a great weekend!

Angel Guzman from Joliet, Illinois on July 31, 2020:

Mmm looks delicious!

Rajan Singh Jolly from From Mumbai, presently in Jalandhar, INDIA. on July 31, 2020:

I like this waffle french toast. It is also easy to make. Thanks for sharing.

Liza (author) from USA on July 31, 2020:

Thank you very much for your comment, Nancy. Please try this yummy waffle french toast. I'm sure you won't regret it :) Have a great weekend.

Nancy Hinchliff from Essex Junction, Vermont on July 31, 2020:

Wow! They look and sound yummy. I will have to try this. Thanks for the recipe.

Liza (author) from USA on July 31, 2020:

Thank you, Peggy. Waffle french toast is a great new breakfast idea. Though I have used ready-made waffles, they were delicious! I'm excited to make a waffle from scratch and make this for breakfast again. Thank you for commenting!

Peggy Woods from Houston, Texas on July 31, 2020:

That looks like a tasty breakfast! Using waffles instead of bread to make French toast is a great idea!

Liza (author) from USA on July 31, 2020:

Thank you so much, Lisha. I enjoy taking photos of food that I've cooked or prepared for personal collection. You should try these waffles french toast. They were scrumptiously delicious!

Lisha C on July 31, 2020:

Your pictures look amazing as always. I find myself craving for the food whenever I read your recipes!

Liza (author) from USA on July 31, 2020:

I made waffles french toast for the first time, and I was addicted to it. Thank you for commenting, MG Singh. I appreciate it. Have a great weekend!

MG Singh emge from Singapore on July 31, 2020:

I love Waffle French toast though never prepared any myself.All credit to you for this

Liza (author) from USA on July 31, 2020:

Yes, it is. My first of making these yummy waffles french toast was great! Next time I want to make the waffles from scratch. I wanted to taste if there is any difference.

Liza (author) from USA on July 31, 2020:

Hi Umesh, thank you for stopping by. I appreciate it.

Liza (author) from USA on July 31, 2020:

Hi Ankita, you're welcome. From my experience of making these waffles french toast, I highly recommended it. They were so good!

Liz Westwood from UK on July 31, 2020:

This is an interesting adaptation of a popular recipe. It sounds like a great idea.

Umesh Chandra Bhatt from Kharghar, Navi Mumbai, India on July 31, 2020:

Interesting innovation. Nice one.

Ankita B on July 31, 2020:

The waffle french toast looks too delicious. I would love to try this someday. Thank you for this wonderful recipe.

I grew up in Malaysia, where I enjoyed cooking and eating local dishes every day.

Delicious Dinner Dish for Your Family

My husband and I love trying new foods. Over the weekend, I decided to cook Mongolian beef. The dish is similar to a beef stir-fry with a lot of vegetables and different types of sauces. If you've ever been to a Chinese or Asian restaurant, you've likely seen this item on the menu.

I was surprised by how easy it was to prepare this dish at home. It's delicious with noodles or steamed rice. If you are a meat-lover or simply looking for a new recipe to try, I'd suggest giving this one a go. Enjoy it for dinner tonight!

Ingredients

For the beef:

• 1 1/2 pounds beef, cut and trimmed
• 1 teaspoon baking soda
• 2 tablespoons cornstarch or potato starch
• 1 teaspoon salt
• 2 tablespoons water
• 2 tablespoons vegetable oil

For the sauce:

• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• 3 tablespoons oyster sauce
• 3 tablespoons hoisin sauce
• 2 tablespoons soy sauce
• 3 teaspoons white vinegar
• 1/2 tablespoons cornstarch or potato starch

For the stir-fry:

• 3 tablespoons vegetable oil
• 3 cloves garlic, thinly sliced
• 4 dried chilies (optional)
• 1/2 medium white onion, chopped
• 1/2 red bell pepper, cut into large strips or diced
• 1/2 green bell pepper, cut into large strips or diced
• 1-2 serrano pepper, thinly sliced (optional)

Instructions

1. In a medium-sized bowl, combine the beef, baking soda, salt, cornstarch, water, and vegetable oil. Massage all ingredients into the meat. Set aside until ready to use, or you can cover with cling wrap and refrigerate until ready to cook.
2. In a small bowl, combine all the sauce ingredients and set aside.
3. Heat the oil to medium-high heat in a wok, and saute the garlic with serrano pepper until light brown.
4. Stir in the beef and allow to cook undisturbed for about 1 minute. Stir and scrape the pan and cook for another 1 minute.
5. Add the sauce, stirring constantly, and let it cook for about 2 minutes.
6. Stir in all the vegetables and let them cook for about 2 minutes, or until the onion starts to turn translucent.
7. Cook for another 10 minutes or to your preferred doneness (I prefer the meat well done).
8. Transfer the dish to a serving plate or bowl. Serve with rice or noodles. Enjoy!

© 2020 Liza

Comments

Liza (author) from USA on August 26, 2020:

Hi Marlene, good to know you have eaten Mongolian beef at the restaurant. I couldn't agree more that this dish is absolutely delicious. Yes, I found the recipe in one of my cooking books and thought I should give a try. The ingredients are very simple. I hope you'll try and thank you for your appreciation of my photos.

Marlene Bertrand from USA on August 25, 2020:

Whenever my husband and I go to a restaurant that serves Mongolian beef, I order it. I can't help myself. It is one of my favorite dishes. I did not know how easy it was to make and I actually have all of the ingredients in my kitchen to make this dish. I'm going to try your recipe for sure. And, by the way, your photos are exquisite. You make food look so delicious.

Liza (author) from USA on July 31, 2020:

Hi Kyriaki, you're welcome, and I'm flattered to hear that. Mongolian beef is one of the newest recipes I have tried. It was delicious! I hope it turned well for you as well.

Have a great day!

Kyriaki Chatzi on July 31, 2020:

Hey, Liza. Once again, your photos made me drool!

In fact, I wanna head straight into the kitchen and whip this dish right up.

Thank you for sharing! :)

Liza (author) from USA on July 30, 2020:

Yes, please do. It won't disappoint you. It's a perfect dish for a family dinner. The recipe is quite simple, and you can almost use any vegetables that you preferred.

Sp Greaney from Ireland on July 30, 2020:

I've enjoy eating stirfrys but I have not tried this recipe before. It looks delicious. Must give it a go.

Liza (author) from USA on July 29, 2020:

Hi Danny. It was my first time cooking dish, and I found it was so simple. My husband loves it very much. We had it with simple yellow noodles, and it was delicious. Thank you for commenting!

Liza (author) from USA on July 29, 2020:

Hi Peggy, you're welcome. During this time, I think it's best to cook at home and still be able to enjoy the food that we like. Thank you for pinning the recipe on your board.

Danny from India on July 29, 2020:

This is a nice dish. Mongolian dish is very rare. Thanks for the article Liza.

Peggy Woods from Houston, Texas on July 29, 2020:

I have eaten Mongolian beef in restaurants but have not made it at home. Thanks for your delicious-sounding recipe. I'll pin this to my red meat recipes board.

Liza (author) from USA on July 29, 2020:

Thanks, Munawar. New recipe but, it tastes delicious! Thank you for stopping by.

Liza (author) from USA on July 29, 2020:

One of the newest recipes I have cooked. It was tasty. Thanks for the compliment, Liz. Maybe someday, I'll have my a cookbook to compile all recipes I have shared. Thank you for your suggestion :)

Dr Sleep from Pak on July 28, 2020:

Name captured my attention, The Mongolian

Liz Westwood from UK on July 28, 2020:

This looks and sounds very tasty. Your recipes are excellently presented. They would all go well together in a recipe book.

Every year, I travel back to my beautiful home country of Malaysia to be with my family. I wish to share my experience with readers!

What Is Kuih Kaswi?

Kuih kaswi pandan is one of the most famous desserts in Malaysia. This steamed dessert is made from all-purpose flour, tapioca flour, white sugar, alkaline water, coconut milk, and pandan juice. The pandan juice gives the cake its characteristic green color. Before serving, the cake is traditionally decorated with freshly grated coconut. It is delicious and perfect for teatime. There is another variation that uses palm sugar (gula melaka) that is equally delicious.

Simple Ingredients

To make kuih kaswi, you need a few simple ingredients. Whenever I'm making a traditional Malay recipe, I always use authentic ingredients. For example, to make this particular treat you'll need freshly grated coconut and pandan leaves. If you don't have these ingredients you can easily find them at your nearest Asian store.

Let's see the full ingredients.

Ingredients

For the pandan juice:

• 10 to 15 pandan leaves, cut into thin strips
• 1 cup water for blending

For the cake:

• 2 cups all-purpose flour
• 1 cup tapioca flour
• 1 1/4 cups granulated white sugar
• 1 1/2 cups fresh coconut milk
• 1 tablespoon alkaline water or lye water
• 4 cups water

For the topping:

• 1 cup freshly grated coconut
• 1 teaspoon salt

Note: The recipe makes 2 round steamed cakes.

Directions

1. Make the pandan juice: Take the pandan leaf strips and place them in a blender. Pour in some water (enough to rise up about two-thirds of the way) and blend until fine. Use a strainer and press out the juice into a medium bowl. Set aside.
2. In a blender, combine the all-purpose flour, tapioca flour, water, and sugar. Give a quick stir with a spatula. Blend until the ingredients are well combined.
3. Add the coconut milk, pandan juice, and alkaline water or lye water to the mixture and blend for a few minutes to combine. Set aside.
4. In a pan, bring water to a boil. (If you have a steamer you're welcome to use it.)
5. Pour the batter into a greased round or square pan. Transfer the batter into the pan and cover with a lid. Steam for 40 minutes over medium-high heat.
6. Transfer the cake onto a wire rack. Let it cool completely before slicing.
7. In a bowl, mix the freshly grated coconut and salt. Steam the mixture for 5 minutes. Set aside.
8. Slice the cake with a knife into a square shape. Roll them into the grated coconut and make sure they all covered.
9. Transfer the cake to a serving plate.
10. Serve immediately with coffee or tea.

Photo Guide

© 2020 Liza

Comments

Liza (author) from USA on July 27, 2020:

Hi Peggy, you're welcome. When I first moved to the US, one of the first things I look for is the Asian store. I know I can't survive without having genuine ingredients in my kitchen, especially when I want to cook Malaysian food. Thank goodness, the Asian store near my house has an actual and similar ingredient.

Peggy Woods from Houston, Texas on July 27, 2020:

Thanks for the tip in the comment section about where to find the pandan leaves in the freezer section. It surely gives this cake a beautiful color. Thanks for sharing your recipe with us.

Liza (author) from USA on July 27, 2020:

Hi Linda, the cake's signature comes from the pandan juice and the freshly grated coconut. It was a great combination. By the way, if you are stopping by at the Asian store, please find the pandan leaves in the freezer section. Perhaps, they keep them the same as the Asian store here in the US.

Linda Crampton from British Columbia, Canada on July 26, 2020:

The green color of the cake is lovely. I have never seen pandan leaves where I live, but there is an Asian grocery store near my home that sells a wide variety of foods. Next time I visit it, I'm going to see if they have any of the leaves.

Danny from India on July 26, 2020:

Welcome, Liza. And thanks for sharing this amazing recipe with us. It's really wonderful.

Liza (author) from USA on July 26, 2020:

Hi Danny, I love a dessert made from pandan juice. It's not just attractive but, I love the taste of it. I have heard about a halwa. I remember when I was young, I used to eat it. My aunty made it. However, she has passed away. Thank you for commenting on the article, Danny.

Liza (author) from USA on July 26, 2020:

Hi Liz, steamed pandan cake is a traditional Malay cake. I learned to make it from my mother. There is another version of the same cake using palm sugar instead of pandan juice. They both equally delicious!

Liza (author) from USA on July 26, 2020:

Hi Ankita, you're welcome. The steamed pandan cake is one of my favorite Malay cakes. I learned to make it from my mother. Thank you for dropping by :)

Danny from India on July 26, 2020:

This dessert is very tempting. The green color makes it all the more attractive. In India, a green halwa similar to this dish is common at weddings and ceremonies.

Thanks for enlightening us about this dish, Liza.

Liz Westwood from UK on July 26, 2020:

This looks like an interesting recipe. I haven't come across pandan juice before, but I'm wondering if I could substitute another juice instead.

Ankita B on July 25, 2020:

The cake looks delicious. Thank you for sharing such a wonderful recipe.

Baking is one of my favorite pastimes. I enjoy baking cookies, cakes, breads, pies, muffins, cupcakes, and much more.

Homemade Tuna Buns

As much as I love sweet buns, I also love savory buns.

Back when I was a student, one of the staple food items in my pantry was canned tuna. I loved how versatile tuna was. You can eat it right away from the can, or you can jazz it up with other ingredients to create a salad or pasta dish.

Over the weekend, I decided to make tuna buns for lunch. I used canned tuna in water, but you can also use tuna in olive oil. Either way, be sure to drain the liquid from the tuna before preparing this recipe.

These tuna buns are delicious to serve warm. Save any remaining buns by wrapping them individually with cling wrap; they will keep well at room temperature for a day. To keep them longer, place them in the fridge and warm them in the oven before serving.

Ingredients

For the dough:

• 1/4 cup warm water
• 2 1/4 teaspoons active dry yeast
• 2 tablespoons sugar
• 3/4 cup warm milk
• 1 large egg, room temperature
• 1/4 cup unsalted butter, softened
• 1 teaspoon salt
• 3 1/4 cups all-purpose flour
• 1 egg beaten, for egg wash

For the tuna filling:

• 1 can tuna, drained (I used unflavored tuna in water))
• 1 green serrano pepper, chopped
• 2 tablespoons mayonnaise
• 1 tablespoon lime or lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup cilantro, chopped
• 1/2 small red onion, minced
• Sesame seeds, for topping

Directions

1. Prepare for the tuna filling: In a bowl, combine the tuna, chopped onion, serrano pepper, red onion, salt, pepper, lime juice, and mayonnaise. Mix with a spoon until it's well combined. Cover the bowl with cling wrap and put it in the fridge.
2. In a mixing bowl, combine the warm milk, yeast, and sugar. Stir to combine. Let the yeast mixture rests for 5 minutes or until it's foamy.
3. Combine the flour, egg, and butter into the yeast mixture. Transfer the mixing bowl to a stand mixer with a hook attachment.
4. Mix at low speed for 2 minutes to combine. Continue mixing at medium speed until it's well combined or forms a dough. If it's too sticky, add 1 tablespoon of flour at a time.
5. Transfer the dough to a greased bowl. Cover with cling wrap. Let it sit for 1 hour or until it doubles in size.
6. When the dough is ready to divide and shape, take out the tuna filling from the fridge.
7. Deflate the dough and divide it into 12 equal-sized portions. Using a rolling pin or your palms, flatten each portion to a 1/4-inch thickness. Spoon about 1 tablespoon of the tuna mixture in the center of the dough.
8. Fold the edges over the center and pull it over to cover the filling. Shape the dough into a smooth ball, tucking the ends underneath to close. Repeat with the remaining dough.
9. Arrange the dough balls on a baking pan that is lined with parchment paper. Cover it with a clean kitchen towel and let it rise again for about 1 hour, or until doubled in size.
10. Preheat the oven to 350 F.
11. Brush the surface of the dough with the egg wash and sprinkle sesame seeds on top. Bake at 350 F for 18-22 minutes, or until golden.

© 2020 Liza

Comments

Liza (author) from USA on August 09, 2020:

Yes, it is Diana. The tuna bun is perfect for snacking or picnic food. My husband stole some of the dough and put a sausage inside. Thank you for commenting!

Diana Carol Abrahamson from Somerset West on August 09, 2020:

Love your homemade tuna buns. What an easy way to eat tuna. On it's own it can be boring.Thanks for sharing your detailed recipe, accompanied by lovely photos.

Liza (author) from USA on July 24, 2020:

You're welcome, Thelma. The recipe is very simple, I bet you have no problem making these delicious tuna buns at home. I hope you'll make it. Thank you for commenting. Have a nice weekend.

Thelma Alberts from Germany on July 24, 2020:

I have not tried eating tuna buns but I am sure that I will love this as I love tuna in a sandwich. Thank you for sharing the recipe. I would love to try this.

Liza (author) from USA on July 22, 2020:

Hi Shawindi, thank you. You'll love it!

Shawindi Silva from Sri lanka on July 22, 2020:

I love your recipe and I'm going to try it!!!

Liza (author) from USA on July 22, 2020:

Hi Linda, tuna bun filling is one of the popular snacks in Malaysia. I have made a bunch of tuna sandwiches, but I never made tuna bun. Last weekend I tried making them at home for lunch, and they were delicious! Yes, they are perfect for picnic food too.

Linda Crampton from British Columbia, Canada on July 21, 2020:

I don't think I've ever eaten buns with a tuna filling before. I like the idea very much. They would be a lovely snack or meal addition and a great picnic food

Liza (author) from USA on July 21, 2020:

Hi Rachel, you're welcome. I hope you will enjoy making these tuna buns for your family. Thank you for commenting.

Rachel Alba on July 21, 2020:

What a clever idea. I will be posting it. I'm sure my family will love it too. Thank you Liza.

Liza (author) from USA on July 21, 2020:

Hi Yasmin, thank you for commenting. The tuna bun was delicious. Yes, it was pretty easy to make. If you don't prefer tuna, you can substitute with something else.

zehra from Pakistan on July 21, 2020:

It is really looking so delicious and quite easy to make

Liza (author) from USA on July 21, 2020:

Hi Peggy, you're welcome. We had these tuna buns for our last weekend lunch! I agree they are perfect for as a picnic food too. I thought of making them more next weekend because they are so easy to make. The filling can be substituted with hotdogs too.

Liza (author) from USA on July 21, 2020:

Hi Manuela, these tuna buns are perfect for snacking and picnic! I hope you will try to make them. Thanks for commenting.

Peggy Woods from Houston, Texas on July 21, 2020:

These tuna buns would make a perfect picnic food, lunch, or snack item. Thanks for your recipe. Canned tuna is something that we also always keep on hand.

Manuela from Portugal on July 21, 2020:

It seems great for a snack and simple to do. thanks for sharing the recipe with us.

Liza (author) from USA on July 21, 2020:

Hi Lorna, you're welcome. The tuna buns were tasty. We loved how soft the buns were and the fresh tuna filling was yummy! Thank you for commenting, Lorna.

Liza (author) from USA on July 21, 2020:

Hi Umesh, thank you for stopping by. The tuna buns were tasty!

Liza (author) from USA on July 21, 2020:

Hi Lakshmi, thanks for commenting. Yea, the tuna buns were delicious!

Liza (author) from USA on July 21, 2020:

Hi Nella, thank you for commenting. I appreciate it.

Lorna Lamon on July 21, 2020:

They look delicious and not too difficult to make. Perfect for lunch or a snack. Thank you for sharing Liza.

Umesh Chandra Bhatt from Kharghar, Navi Mumbai, India on July 20, 2020:

Must be tasty and delicious. Well presented.

Lakshmi from Chennai on July 20, 2020:

Looks delicious...

Nella DiCarlo from Guelph, Ontario on July 20, 2020:

These look great! Nice

Liza and her husband are coffee addicts. They never miss enjoying a cup of coffee in the morning together.

What Is Cold Brew?

Cold brew refers to the process of preparing the coffee—not the temperature of the final result. There are plenty of methods for making cold brew. Generally, it begins with scooping out the ground coffee into a cold brew coffee maker (or jar or pot), and then adding room temperature water and letting it soak for a while, usually 12 hours or more. When I make cold brew at home, I put the jar in the fridge overnight. The next day you will get a super-smooth, less acidic, and highly caffeinated coffee. Usually, I wait for 24 hours before I enjoy the cold brew. Trust me. It's worth it!

So, what are you waiting for? Let's make cold brew coffee now!

Ingredients

• 110 grams freshly roasted coffee beans
• Filtered water, room temperature
• Ice cubes
• Sugar or sweetener (optional)

Necessary Equipment: Cold brew coffee maker, complete with a filter for the grounds

Directions

1. Weigh 110 grams of freshly roasted coffee beans.
2. Grind the coffee beans to a coarse or medium-coarse grind.
3. Add 110 grams grounds to the filter, approximately 5/6 of the filter.
4. Carefully pour room temperature filtered water over the grounds, filling to the max line. Stir to begin the process.
5. Allow the coffee to brew in the fridge for 12-18 hours, depending on your preference. Stir occasionally to bring out the best flavors.
6. Once the coffee is to your preference (I waited 24 hours), stop brewing by removing the filter and the grounds.
7. Put the lid back for an airtight seal. The cold brew concentrate can be stored in the fridge for up to 2 weeks.
8. To serve: Take your favorite cup or Mason jar and add some ice cubes. Pour the cold brew concentrate into the glass. You can mix cold brew concentrate with sugar, water, or milk to create your perfect cup of joy!

Photo Guide

© 2020 Liza

Comments

Liza (author) from USA on August 03, 2020:

Rachelle, the process of making cold brew coffee is like a science school project. I love it! The store-bought one is pretty good too. I have a few that I like. However, homemade cold brew is the best! Thank you for commenting.

Rachelle Williams from Tempe, AZ on August 02, 2020:

Wow! I didn't know so much goes into making cold brew coffee. Your inviting images didn't exactly make me want to make cold brew...because I'm far too lazy for this, but they DID make me want to go out and buy one! LOL! Thank you so much for sharing...

Liza (author) from USA on July 22, 2020:

You're welcome, Prithviraj.

I'm happy to hear that you love cold brew coffee. I am a coffee addict, so does my husband. We enjoy making coffee at home, and we save a lot of money by doing that. This is one of the best ways to make cold brew coffee. As a result, the coffee is less acidic. I hope you will try the recipe, Prithviraj.

Prithviraj Shirole from India on July 22, 2020:

Hey Liza,

Thank you so much for this cold brew coffee recipe.

I am crazy about cold coffee. If I have to choose between a cold brew coffee and iced tea, I will always choose "The Cold Brew Coffee". I love it a lot!

Liza (author) from USA on July 17, 2020:

Hi Danny, thanks for stopping by. The process of making cold brew coffee is fascinating. I enjoy it so much!

Liza (author) from USA on July 17, 2020:

Hi Peggy, yea, some love drinking less acidic coffee. The cold brew is a perfect one for you! I like the process of making cold brew coffee. It takes time before I can enjoy it, but it's worth it!

Danny from India on July 17, 2020:

Good article made me aware of the process.

Peggy Woods from Houston, Texas on July 17, 2020:

We love drinking less acidic cold-brewed coffee. Thanks for showing us how you make yours.

Baking is one of my favorite pastimes. I enjoy baking cookies, cakes, breads, pies, muffins, cupcakes, and much more.

Blueberry Muffins: The Perfect Summer Treat

During the hot summer months, I love cooling down with a tall glass of iced coffee—but I also love having a sweet treat to go with it, like a muffin. I was excited to make muffins after I bought fresh blueberries at the store. I love blueberries.

I have tried many different muffin recipes over the years, and I believe this recipe is the best I've tried. I did make a few adjustments to the original recipe; I replaced butter with vegetable oil, milk with half and half, and all-purpose flour with self-raising flour. I also added two teaspoons of lemon juice to enhance the flavor. Trust me. You will love it!

I do have a special tip that you'll see in the instructions below: I add a little flour to the blueberries before combining them with the batter in order to keep them from sinking to the bottom.

These blueberry muffins are super easy to make, and they are a perfect summer treat for you and your family. Imagine sitting on the porch in the afternoon, sipping iced coffee, and eating these yummy and moist muffins. They are perfect for a picnic, too! I hope you will try this recipe and that you will like these delicious blueberries muffins as much as we do!

Cook Time

Prep time: 10-15 minutes

Total time: 45 minutes

Yield: 12 muffins

Ingredients

• 2 cups self-raising flour or all-purpose flour
• 1 cup blueberries
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 2 eggs, room temperature
• 1/2 cup half and half, or any milk you prefer
• 1/3 cup vegetable oil
• 1/4 teaspoon salt
• 2 teaspoons lemon juice (optional)

Directions

1. Preheat the oven to 350°F.
2. In a large bowl, combine the sugar and eggs. Whisk until they are well combined.
3. Add the vanilla extract, half and half, vegetable oil, and lemon juice. Stir to combine.
4. Add the flour into the mixture and stir to combine.
5. In a separate bowl, add a little flour to the blueberries and give them a toss.
6. Add the blueberries into the mixture and stir to combine. Set aside.
7. In the meantime, line a standard-sized muffin tray with baking papers.
8. Using an ice-cream scoop, fill each muffin cup with batter.
9. Bake for 28 minutes or until a toothpick inserted in the center comes out clean.
10. Place the muffins on a wire cool rack to cool.
11. Enjoy with iced coffee or tea!

Photo Guide

© 2020 Liza

Comments

Liza (author) from USA on July 18, 2020:

Hi Lakshmi, I hope your kids love the muffins. I'm sure raisins give a delicious flavor. I love raisins. Thank you for commenting. Have a nice weekend!

Lakshmi from Chennai on July 18, 2020:

hi, liza, another yummy recipe for kids...today, I'm gonna try with raisins for my kid...

Liza (author) from USA on July 16, 2020:

Yea, the recipe was for 12 muffins, and they were all gone. I should have baked more than that :) They were smaller size than the regular size that we can find at the store or bakery. I hope you will try this recipe. Thank you for commenting.

Sp Greaney from Ireland on July 16, 2020:

These Blueberry muffins look delicious. I need to make these more often than every few months. Your recipe is great.

Liza (author) from USA on July 15, 2020:

Thank you, Danny. Yea, blueberries are higher with antioxidant content so, they are very healthy. I still have leftover fresh blueberries, I thought to use them for making a smoothie.

Liza (author) from USA on July 15, 2020:

I was so happy with the result. Combining the lemon juice in these blueberry muffins was an excellent idea! It helps to bring out the flavor. Thank you very much for your lovely comment, Linda.

Linda Crampton from British Columbia, Canada on July 15, 2020:

I like the thought of using lemon juice in blueberry muffins very much. The photos in your articles are excellent, Liza. I love the first one in this article.

Danny from India on July 15, 2020:

Amazing blueberry. Highest antioxidant contents in it. Excellent article Liza.

Liza (author) from USA on July 15, 2020:

Hi Peggy, you're welcome. These blueberry muffins were delicious with that lemon juice. I was happy with the intense flavor came out of it. The muffins were moist and soft. Thank you for commenting.

Peggy Woods from Houston, Texas on July 15, 2020:

We also love blueberries. The teaspoons of lemon juice would make these blueberry muffins extra yummy. Thanks for your recipe.

Liza (author) from USA on July 14, 2020:

Thank you for stopping by Abby. I had a great time baking these delicious blueberry muffins.

Liza (author) from USA on July 14, 2020:

Hi Diana, you're welcome. The blueberry muffins were delicious! The recipe is so easy and these muffins are perfect for a summer treat. Thank you for your kind comment :)

Abby Slutsky from America on July 14, 2020:

Great photos and they look delicious.

Diana Carol Abrahamson from Somerset West on July 14, 2020:

Wonderful looking muffins and photos. Thank you for sharing your recipe with us :)

Every year, I travel back to my beautiful home country of Malaysia to be with my family. I wish to share my experience with readers!

Favorite Family Recipe

Banana pancakes, or lepek pisang, are a popular and traditional Malaysian breakfast. Growing up, my siblings and I enjoyed this dish many times, and it was one of our favorite breakfasts that my mother cooked. The best thing about these pancakes is how quick and easy they are to make; when we were hungry, my mother made them for snacks, too!

Subtly sweet, the pancake's signature aroma comes from the freshly grated coconut filling and the banana leaf wrapper. I enjoy using banana leaves in cooking, especially when I'm making traditional Malay cuisine. It reminds me of my childhood, when I would help my mother in the kitchen.

Simple Ingredients

Unlike many other traditional Malay foods, lepek pisang is very easy to make and doesn't require many ingredients. All you need is a few bananas, all-purpose flour, sugar or honey, freshly grated coconut, and some banana leaves (cut into square shapes). The coconut filling is made from freshly grated coconut and some salt. Lepek pisang is best to enjoy while it's warm.

Ingredients

For the pancake:

• 4 small bananas
• 3 tablespoons all-purpose flour
• 1 teaspoon maple syrup, honey, or sugar

For the filling:

• 1 cup freshly grated coconut
• Salt to taste

For the pancake wrapper:

• 2 to 3 fresh banana leaves, cut into squares

Directions

1. Make the coconut filling: In a small bowl, combine the grated coconut and salt. Mix thoroughly and set aside.
2. Make the pancake mixture: In a bowl, mash the banana using a masher until it is smooth. Add the maple syrup or sugar into the mashed banana and stir until combined. Add the flour into the mixture and stir with a spatula until well combined. The dough should be a little sticky.
3. Wrap the lepek pisang: Take a piece of banana leaf and lay it flat on a counter. Place 3 tablespoons of pancake mixture in the middle and flatten it using the back of the spoon.
4. Place 2 teaspoons of the coconut filling and put it on top of the pancake mixture.
5. Fold the pancake and set aside.
6. In the meantime, heat a non-stick medium or small-sized pan.
7. Transfer the pancake into the pan. Cook for 5 minutes each side or until the banana leaf started to turn slightly scorched.
8. Continue cooking the remaining pancake until it's all done.
9. Transfer to a cutting board. Let it cool for a few minutes before cutting.
10. Serve immediately with coffee or tea. Enjoy!

Photo Guide

© 2020 Liza

Comments

Liza (author) from USA on July 16, 2020:

That was awesome, Peggy! I wish I can grow them here. I don't have a backyard, plus I don't think the climate here enabling to grow a banana tree. I grew up eating fresh bananas picked up from the back yard. These days, I have to go to the Asian store to get the banana that I preferred to make a traditional Malaysian dessert.

Peggy Woods from Houston, Texas on July 16, 2020:

I wish I had read this recipe when we had banana trees growing in our yard. It almost sounds good enough to serve as a dessert. Thanks for your recipe.

Liza (author) from USA on July 15, 2020:

Thank you, Linda. This Malay-style banana pancake is delicious with almost everything; honey, maple syrup, and chocolate syrup. I personally like eating without it. The banana leaves give an aroma to the pancake which makes it special. Thanks for commenting.

Linda Crampton from British Columbia, Canada on July 14, 2020:

I would love to make this pancake with maple syrup. I've never used banana leaves in the kitchen before. It's an interesting idea.

Liza (author) from USA on July 13, 2020:

Hi Ankita, thank you for your comment. This banana pancake is my favorite when I'm a bit lazy to cook in the morning because it's so simple but yet delicious!

Ankita B on July 13, 2020:

The pancake looks delicious. Thank you for sharing.

Liza loves obscure holidays—especially those that celebrate food and beverages.

What Is National Sugar Cookie Day?

National Sugar Cookie Day is celebrated on July 9th by bakeries, cookie shops, and home bakers across the United States. To celebrate this day, I'd like to share some of my tips and photos to help you bake these yummy treats!

In my baking experience, sugar cookies are one of the easiest types of cookies to make. The recipe requires only very basic ingredients—butter, flour, vanilla essence, sugar, and baking soda—and the cookies taste great plain or decorated.

A Brief History of the Sugar Cookie

As we all know, sugar cookies are an addictive holiday essential that comes in all shapes and sizes and are typically topped with colored icing. The sugar cookie history is believed to have originated in the mid-1700s in Nazareth, Pennsylvania. German Protestant settlers created a round, crumbly, and buttery cookie that came to be known as the Nazareth Cookie.

How to Shape and Bake the Cookie

To shape the cookies, you can use a cookie-cutter, cookie press, knife, or piping bag. The cookies take about 10-12 minutes to bake. After the cookies come out of the oven, you will notice that they are softer in the middle, but after you set them out on a wire rack to cool, they will harden within a few minutes. Later, if you like, you can decorate the cookies by just piping icing on top.

Let's make sugar cookies!

Ingredients

• 2 1/4 cups all-purpose flour
• 3/4 cup unsalted butter, room temperature
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 teaspoon salt
• 1 teaspoon baking soda

Frosting Ingredients

• 3 cups icing sugar
• 5 tablespoons water (add more if the glaze is very thick)
• Food coloring (optional)

Directions

1. Preheat the oven to 350°F.
2. Line a baking sheet with parchment paper (or grease the baking sheet).
3. In a mixing bowl, combine the butter and sugar. Use a hand mixer to beat the ingredients until they are well combined.
4. Add the egg yolk, baking soda, vanilla extract, and salt into the butter mixture. Continue mixing until combined.
5. Gradually add the flour into the wet mixture. Mix until it's well combined.
6. Take out the dough and roll out to your preferred thickness. Use a cookie cutter, cookie press, knife, or piping bag to shape the cookies.
7. Place the cookies onto the parchment-lined baking sheet.
8. Bake for 10-12 minutes or until the edges of cookies are turning golden brown.
9. Transfer the cookies onto a wire rack to let cool completely before decorating.
10. Glaze icing: Combine the icing sugar with water in a bowl. Add food coloring of your choice. Mix until it's well combined.
11. Decorate the cooled cookies with glaze icing.
12. Store in an airtight container for up to one week.

How to Celebrate National Sugar Cookie Day

• Make sugar cookies at home.
• Decorate sugar cookies with glaze icing.
• Snap some photos of the sugar cookies you make and share them on social media with the hashtag #nationalsugarcookieday.
• Check with your local cafés and bakeries to see if they are offering free/discounted sugar cookies or limited-edition flavors in celebration of the holiday.
• Enjoy cookies with a cup of your favorite coffee, tea, or even a glass of milk!

© 2020 Liza

Comments

Liza (author) from USA on August 01, 2020:

You're welcome, Abby. I had fun making cookies that day. Thank you for commenting. Have a great weekend!

Abby Slutsky from America on August 01, 2020:

These look very delicious. Thanks for telling us a little bit about the history too.

Liza (author) from USA on July 18, 2020:

Hi Lakshmi, thank you for commenting. Have a nice weekend.

Lakshmi from Chennai on July 18, 2020:

Hi liza...it was an interesting article...

Liza (author) from USA on July 14, 2020:

Hi Prithviraj, so kind of you to acknowledge that. I really appreciate your effort. Thank you. Have a great week!

Prithviraj Shirole from India on July 14, 2020:

Hey Liza,

You are welcome. And sorry for the spelling mistake which i did in the previous comment.

Have a nice day!

Liza (author) from USA on July 14, 2020:

Thank you, Prithviraj :)

Prithviraj Shirole from India on July 14, 2020:

Amazing cookie recipe, Linda. I was not aware of National Cookie Day. Thanks for giving information on it. And that heart shaped bird cookie is really looking sweet and cute. Thanks for the recipe.

Liza (author) from USA on July 14, 2020:

Hi Kyriaki, you know what?

Christmas this year, I would like to decorate the same color you've mentioned. I think it would be so pretty! Thanks for the idea!

By the way, I saw many stores sold sugar cookies on national sugar cookie day with different toppings. They were in different colors and images. I love them.

Thank you for reading and commenting.

Liza (author) from USA on July 14, 2020:

Hi Linda, yea, as a fan of sugar cookies, I was happy making these sweet treats at home. Sugar cookies are very popular treats during Christmas and I love the decorations! Thank you for commenting.

Liza (author) from USA on July 14, 2020:

Hi Alyssa, I know a lot of people didn't realize there is national sugar cookie day. I have a reminder on my calendar. I save obscure holidays that I love the most so, I can make something special on that day. I think it's fun thing to celebrate with family and friends.

Kyriaki Chatzi on July 14, 2020:

National Sugar Cookie Day sounds like my kind of holiday! Hahaha!

I really liked your idea of adding food coloring to the sugar coating.

Perhaps I'll add some green and red food coloring to the mix when Christmas rolls around to give them a festive touch.

Thank you for the idea, Liza!

Linda Crampton from British Columbia, Canada on July 13, 2020:

A National Sugar Cookie Day sounds like a great idea. The only time I eat sugar cookies is at Christmas. Now that I've read your article, I'm very tempted to eat them more often!

Alyssa from Ohio on July 13, 2020:

You had me at sugar cookies :) I did not know there was a national day set aside for them and I'm a little sad I missed it. But I think we can enjoy sugar cookies year round haha! Great recipe!

Liza (author) from USA on July 12, 2020:

You're welcome, Robert :)

Robert Sacchi on July 12, 2020:

Thanks for the recipe. I'll have to give it a try someday..

Danny from India on July 12, 2020:

You too have a wonderful weekend Liza

Liza (author) from USA on July 11, 2020:

Hi Rachel, you're welcome. Actually, many people didn't realize about the national day. It's not something official but, I like celebrating anything with the food themes :)

Rachel Alba on July 11, 2020:

Hi Liza, I didn't know there was a Sugar Cookie Day. What a nice thing to celebrate. I love sugar cookies too. Thanks for sharing your information and recipe.

Blessings to you.

Liza (author) from USA on July 10, 2020:

Hi Janisa, there is a national day on the US calendar all year long. I enjoy it because it's a fun thing to do with family and friends. Thank you for commenting. I hope you'll like the cookies. Have a great weekend :)

Liza (author) from USA on July 10, 2020:

Hi Ivana, you're welcome. I have the same thought as you. I don't mind to celebrate national day like this because I love baking cookies. Thanks for commenting.

Janisa from Earth on July 10, 2020:

Wow, i had no clue that such a holiday existed!!! I love cookies, so maybe I'll try this recipe :)

Ivana Divac from Serbia on July 10, 2020:

This is really interesting. Informative and well-written. The recipe seems great too. Thank you for sharing!

Liza (author) from USA on July 10, 2020:

Sugar cookies with the US flag? That's nice. By the way, you're right, Peggy. I thought it is a fun thing to celebrate with family and friends. Most of the time, I prefer a national day with food themes :) because I enjoy cooking or baking for my family.

Peggy Woods from Houston, Texas on July 10, 2020:

A neighbor gave us some sugar cookies that had colors of the U.S. flag for icing. I guess that there is a national holiday for just about everything these days. (Smile) Thanks for your recipe.

Liza (author) from USA on July 10, 2020:

Hi Danny, I love the obscure holiday. I think it's a fun thing to do with your family. Thanks for commenting and have a great weekend!

Danny from India on July 10, 2020:

Nice recipe. I was not aware of National cookie day, thanks though.

Liza is a homemaker who loves baking and cooking. She also enjoys collecting postcards from friends all over the world.

Best Homemade Guacamole

Growing up in Malaysia, I didn't experience guacamole until after I moved to the United States. When I did finally try it, I fell in love. Not only is it yummy, but it's super healthy and easy to make at home.

My favorite recipe includes fresh avocado, onion, cilantro, garlic, lemon, and lime. To make it extra special, I like to add serrano and habanero peppers to bring out the spicy flavors.

Guacamole is often served as a dip with tortilla chips. However, there are a million other ways to enjoy it, as well. For instance, it's perfect on toast, burgers, tacos, and nachos. Personally, I love it on toast. Yummy!

I think guacamole is a perfect treat to share while hanging out with family or friends. Why not impress them with this tasty and healthy dip? You'll be amazed by how easy and delicious it is.

Let's see the full ingredients.

Ingredients

• 3 ripe avocados, pitted
• 2 cloves garlic, chopped
• 1/2 cup chopped red onion
• 1/3 cup chopped cilantro leaves
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh lemon juice
• 6-7 small tomatoes, diced
• Salt and pepper, to taste
• 1 teaspoon ground cayenne pepper (optional)
• 1 green serrano pepper, chopped (optional)
• 1 habanero pepper, chopped (optional)

Directions

1. In a medium bowl, combine the chopped onion, garlic, cilantro leaves, serrano, and habanero pepper.
2. Scoop the avocado with a large spoon and add it to the mixture.
3. Mash the avocados to your desired consistency by using a fork or potato masher.
4. Add the lime and lemon juice. Give the mixture a quick stir with a spoon.
5. Add the ground cayenne, salt, and pepper into the mixture. Check for taste.
6. Combine the diced tomatoes in the avocado and stir until it's well-combined.
7. Transfer the guacamole into a dipping bowl and serve immediately with tortilla chips.
8. Enjoy!

Note: To store guacamole, cover the bowl with plastic wrap and refrigerate for up to two days before serving.

Photo Guide

© 2020 Liza

Comments

Liza (author) from USA on July 09, 2020:

You're welcome.

Md Akbar Ali from Dhaka, Bangladesh on July 09, 2020:

Thank you for the instant replay. It's so kind of you. Surely, I'll try soon and inform you.

Liza (author) from USA on July 09, 2020:

Hi Md Akhbar, thank you for your kind comment. I'm glad to hear that. Therefore, you should try this yummy guacamole recipe, it's very addictive but, don't worry it's healthy!

Md Akbar Ali from Dhaka, Bangladesh on July 09, 2020:

Hello Liza, your articles make me feel hungry! I will try some of the recipes at home.

Liza (author) from USA on July 08, 2020:

Hi Thelma, you're welcome. I had my first guacamole after I moved to the US. Aah yea, perhaps you never tried it so, you don't know if you like it or not. I hope you will try the recipe. Thank you for commenting.

Thelma Alberts from Germany on July 08, 2020:

I have heard a lot about guacamole but I have not tried it yet though I love eating an avocado. There are ingredients in making guacamole that I don´t like maybe that is why I have not tried it, yet. I would love to try it but without onion and cilantro. Thanks for sharing your recipe.

Liza (author) from USA on July 07, 2020:

Store-bought guacamole is quite expensive here. We usually ended spending more than when we make guacamole at home. Yes, this homemade guacamole is one of the best, Linda. It's delicious and healthy too.

Linda Crampton from British Columbia, Canada on July 06, 2020:

I like the guacamole that I buy in stores. I'm sure I'd like your homemade version better. It looks very appetizing. Thanks for sharing the recipe, Liza.

Liza (author) from USA on July 06, 2020:

I aware of avocado before moving here but, never really eat it. My husband introduced me to guacamole. So, now, I'm a huge fan of avocado :) My homemade guacamole is super easy and yes, it was delicious, Peggy. It was addicting :)

Liza (author) from USA on July 06, 2020:

Thank you, Danny. Guacamole is one of the best dips for chips and tasty spreads for toast! Maybe you should make it. No doubt, it was delicious and very healthy :)

Peggy Woods from Houston, Texas on July 06, 2020:

We love eating avocados and have some that are ripening right now. Your guacamole recipe sounds delicious. Sometimes I just mash the avocados and add Picante sauce to it for a quick version.

Danny from India on July 06, 2020:

Well presented Liza. I have never tried it, but the way you have displayed the ingredients looks tempting.

Liza (author) from USA on July 06, 2020:

Hi Kyriaki, reading your comments have put me into great energy this Monday morning :)

I'm happy to hear that the orange chicken recipe turned out well! Actually, that's my husband's favorite :)

The guacamole was delicious! We ate it all last weekend :) Yea, the recipe is simple, and I bet everyone can do it.

Feel free to try any recipes that I've shared here, Kyriaki.

Have a great day!

Kyriaki Chatzi on July 06, 2020:

Hey, Liza. Hope you're doing great!

First, let me start by saying that I gave your orange chicken recipe a go and it tasted p-h-e-n-o-m-e-n-a-l.

Can't wait to move onto the mile cupcakes now!

So, regarding the guacamole:

a) Your pics look great

b) The recipe seems super easy (which is always a plus in my book), and

c) I'll definitely add it to next week's snack rotation.

To put it in a nutshell, I can't wait to try more of your recipes, Liza! Have a great week!

Every year, I travel back to my beautiful home country of Malaysia to be with my family. I wish to share my experience with readers!

What Is Apam Balik?

Apam balik is a sweet Malaysian pancake turnover stuffed with peanuts, creamy corn, and butter. The name reflects the way the pancake is folded or turned over.

I have fond memories of eating slices of warm apam balik with my siblings. It was our favorite snack that my father would regularly bring home after his return from work. I miss these memories.

Popular Snack in Malaysia

In Malaysia, apam balik is a popular treat that is sold at the night market, or pasar malam. Nowadays, you can find apam balik with a variety of fillings; sometimes, it's hard to decide which one I want to buy! Popular fillings include chocolate, peanut butter, Nutella, jams, banana, red beans, cheese, and much more.

Generally, there are two types of apam balik: thick and thin. The thin type has just a small amount of filling, and it's crispier. In contrast, the thick type has more filling and is moist and fluffy. I prefer the thick type.

Original Apam Balik

Over the weekend, I was craving apam balik. My husband had never tried it before, so I was excited to make it for him to try! I decided to go with the original, authentic filling of peanuts, creamy corn, and butter.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 egg, room temperature
• 1/2 cup crushed peanut
• 5 tablespoons creamy corn (or more, if desired)
• 1 1/2 cup water
• 2 tablespoons margarine or butter, room temperature
• 1/2 teaspoon yellow food coloring (optional)

Directions

1. In a large bowl, combine the flour, sugar, egg, baking soda, baking powder, and water. Mix with a whisk or hand-mixer until well-combined.
2. Heat a non-stick medium or small-sized pan. Brush on some oil or butter. Use a paper towel to wipe off the excess.
3. Spoon the batter and spread into a round circle onto the pan.
4. Cook until the surface of the pancakes have some bubbles.
5. Sprinkle the crushed peanut, creamy corn, sugar, and butter evenly on the pancake.
6. Fold the pancake in half like a moon shape with a spatula (see photo below).
7. Continue cooking the remaining batter until it's all done.
8. Transfer to a cutting board. Let it cool for a few minutes before cutting.
9. Serve immediately with coffee or tea. Enjoy!

Photo Guide

© 2020 Liza

Comments

Liza (author) from USA on July 04, 2020:

Really? Interesting to know that. I have to look up for the recipe. Yea, if you visited to Malaysia, you have to try apam balik. Thanks for commenting, Danny. Have a great weekend.

Danny from India on July 04, 2020:

It looks similar to Indian dosa, but it's thicker in texture. Thanks for writing about it. Will surely try it If I visit Malaysia.

Liza (author) from USA on July 03, 2020:

You're welcome, Peggy. This year, I have to forgo my trip to Malaysia. Therefore, cooking Malaysian food makes me feel better, and I hope to share Malaysian dishes with all my family and friends here.

Peggy Woods from Houston, Texas on July 03, 2020:

Thanks for introducing me to a Malaysian treat of which I had never even heard the name. It looks easy enough to make. Your photos show the step-by-step process beautifully.

Liza (author) from USA on July 03, 2020:

I'm happy every time I shared recipes here. One of the things I like about sharing the recipes, they remind me of my childhood memories with my mother in the kitchen. I hope to preserve her recipes by cooking and sharing them with people. Yes, Linda, apam balik is a delicious snack! Thanks for your kind comment :)

Linda Crampton from British Columbia, Canada on July 02, 2020:

I love to see your recipes, not only because they look delicious but also because I've never heard of many of them before. Apam balik sounds and looks very tasty.

Liza (author) from USA on July 02, 2020:

Hi Lisha, nice to hear your mom was brought up in Malaysia :) I wonder if she has tried some other dishes that I have cooked and shared the recipes here. Say hi to your mom! I hope she is going to like it! Thanks for commenting :)

Liza (author) from USA on July 02, 2020:

Hi Anupam Mitu, you're welcome. I hope you will try to make this delicious turnover pancake!

Lisha C on July 02, 2020:

This is certainly new to me. I must ask my mother if she has ever eaten this. (she was brought up in Malaysia) If so, I will try this recipe for her. Thank you for sharing.

Anupam Mitu from MUMBAI on July 01, 2020:

Delicious! Will try! Thanks for sharing

Liza (author) from USA on July 01, 2020:

It was delicious, Liz. My husband had it for the first time last weekend, and he loved it. The best part of this pancake, it can be substituted with different filling according to your preference.

Liza (author) from USA on July 01, 2020:

Yes, I agree. If you don't prefer the original filling, it can be substituted with different fillings, Sp Greaney. Exactly, it will be a perfect and yummy treat for a family breakfast on the weekend!

Liz Westwood from UK on July 01, 2020:

This sounds good. Your step by step guide looks very professional with a great result at the end.

Sp Greaney from Ireland on July 01, 2020:

Looks exactly like a giant fluffy pancake. Be a nice as a treat for breakfast at the weekend.

Baking is one of my favorite pastimes. I enjoy baking cookies, cakes, breads, pies, muffins, cupcakes, and much more.

Honeycomb Cake

When I was a kid, I loved watching my mother cook. As a full-time housewife, she was very skilled at cooking, and she liked to make different types of sweet and savory dishes. Sometimes, I would ask her if I could help with small tasks like washing the dishes or putting things away in the drawers. I miss spending time in the kitchen with my mother.

In honor of those memories, I decided to bake a honeycomb cake, which is a very traditional sweet treat from my hometown. It's soft, light, and delicious—and it's very easy to make as it doesn't require too many ingredients.

Why Is It Called Honeycomb Cake?

When you slice the cake, you will see a honeycomb pattern inside. The trick to getting the honeycomb pattern is to rest the cake batter for one hour or more. The more you wait, the better the honeycomb will be. I waited for just one hour as I couldn't wait to bake the cake and eat a slice. I can be impatient when it comes to sweet treats!

Ingredients

• 1 cup sugar
• 1 cup hot water
• 1 cup all-purpose flour
• 1/2 cup condensed milk
• 1/2 cup melted butter or margarine
• 3 medium eggs
• 1 tablespoon baking soda
• 1 teaspoon salt

Directions

1. Heat a pan over low heat.
2. Pour 1 cup of sugar into the prepared pan.
3. Let the sugar caramelize on its own. (This will take roughly around 50-60 minutes, depending on your stove. I used an electric stove, which is not my favorite, but it did its job.)
4. In the meantime, combine the eggs, salt, condensed milk, and melted butter or margarine in a large bowl or pitcher. Whisk the mixture until well-combined.
5. Sieve the flour into the egg mixture. Whisk the mixture until well-combined. Set aside.
6. After the sugar has turned to the caramel, turn off the heat and gently pour in 1 cup of hot water. Use a spatula to combine. Set aside to cool.
7. Combine the caramel into the egg mixture. Use a spatula or whisk to stir the mixture for a few minutes.
8. Pour the mixture into a prepared loaf pan.
9. Cover the pan with a cloth and rest the cake mixture for 1 hour or more before baking.
10. Preheat the oven at 375ºF.
11. Place the loaf in the middle of the oven and bake for 35 minutes or until a cake tester comes out clean.
12. Cool it on a wire rack. Let it cool completely before slicing.

Note: I would recommend using a sieve when pouring the cake mixture into the pan to separate the clumps from entering into the pan.

Photo Guide

© 2020 Liza

Comments

Liza (author) from USA on July 06, 2020:

Great! I hope it turns out good for you :)

Prithviraj Shirole from India on July 06, 2020:

Hi Liza,

Definitely! I am going to make the honeycomb cake.

Liza (author) from USA on July 06, 2020:

Hi Prithviraj, the cake was delicious! The cake is simple to make, and it didn't require too many ingredients. Why not give it a try? Thank you for commenting.

Prithviraj Shirole from India on July 06, 2020:

I really got hungry while reading your cake recipie and seeing those tasty photos. It will definitely taste delicious. Thanks for sharing.

Liza (author) from USA on June 30, 2020:

Caramel is one of my favorite flavors. I agree this cake is easy to make and for sure you can make it, Manuela. Thanks for commenting.

Manuela from Portugal on June 30, 2020:

I love caramel so I think I will love this cake and it seems quite easy to do too. Thanks for sharing.

Liza (author) from USA on June 29, 2020:

Thank you for commenting, Liz. The dessert was easy to make and it was delicious with a cup of warm tea. Perfect for an afternoon snack.

Liz Westwood from UK on June 29, 2020:

This sounds like a lovely sweet treat. Your pictorial step by step guide is very useful.

Liza (author) from USA on June 27, 2020:

I remember you've mentioned how you like condensed milk in the baked goods, Linda. I agree it is a very interesting cake, and I think you would enjoy this cake very much. Thank you for commenting. Have a nice weekend!

Linda Crampton from British Columbia, Canada on June 27, 2020:

This looks like a very interesting cake. The texture is lovely! I like the taste of baked products and desserts containing condensed milk, so I'm sure I'd enjoy your honeycomb cake.

Liza (author) from USA on June 27, 2020:

You're welcome, Peggy. My mother is my mentor in the kitchen. A lot of recipes I shared were from watching and helping her cooking in the kitchen. This cake is unique because of the honeycomb form. Thank you for commenting :)

Peggy Woods from Houston, Texas on June 27, 2020:

Like you, I also have fond memories of cooking with my mother. Thanks for sharing this honeycomb cake recipe with us. It really does have the appearance of a honeycomb when sliced!

Liza (author) from USA on June 27, 2020:

Thank you, Penny! As I haven't made the cake for a while so, it was very enjoyable eating it. Have a great weekend!

Penny Leigh Sebring from Fort Collins on June 27, 2020:

That looks delectable!

Liza (author) from USA on June 27, 2020:

Condensed milk is a quite popular ingredient in the traditional and modern sweet dessert in Malaysia. I was thinking about this cake last week after talking with my mother over the phone. So, I had to make it. Thank you for commenting, Sp Greaney. Hopefully, you will try making it!

Sp Greaney from Ireland on June 27, 2020:

I've never used condensed milk in a recipe. I want to try though. This looks delicious.

Liza and her husband are coffee addicts. They never miss enjoying a cup of coffee in the morning together.

Caramel Iced Lattes

My husband and I used to go to coffee shops to get our iced coffees, but since we've discovered how easy it is to make them at home, we've been saving tons of money. Caramel iced lattes are one of my favorite iced coffee drinks, and I'm going to show you how easy they are to make.

Lattes are made with strong espresso coffee, which is my favorite kind when it comes to coffee. For this recipe, I've ground the beans for two shots of espresso. I prefer a strong coffee flavor in my coffee. If you don't like your coffee as strong, you can make it with just one shot.

Note: If you don't have an espresso maker at home, don't worry. You can buy instant espresso coffee at the store. All you have to do is read the instructions before making the espresso.

Cold Brew vs. Iced Coffee

Before we go any further, I'd like to share some basic information about cold brew versus iced coffee.

Cold brew refers to the process of preparing the coffee—not the temperature of the final result. There are plenty of methods for making cold brew. Generally, it begins with scooping out the ground coffee into a jar or a pot, pouring in room temperature water, and then letting it soak for a while, usually 12 hours or more. When I make cold brew at home, I put the jar in the fridge overnight. The next day you will get a super-smooth, less acidic, and highly caffeinated coffee.

Iced coffee, on the other hand, is brewed using hot water to extract the flavor. You start with ground coffee, attach the portafilter to the espresso maker, and then let the machine do the work of extracting the flavor into a cup. Next, you take the espresso, pour it into a tall glass with ice cubes, and add milk. Finally, you can add your optional additions like coffee creamer and/or syrup such as caramel, vanilla, hazelnut, or French vanilla.

Ingredients

• 1 to 2 shots espresso (the number of shots is your choice)
• 1/2 to 1 cup organic whole milk (or low-fat milk)
• 1/3 cup caramel creamer (or 1 1/2 tablespoons caramel sauce)
• Ice cubes
• Whipping cream (optional)

Directions

1. Grind the coffee beans.
2. Attach the portafilter to the espresso maker and let it run.
3. In a tall glass, add the ice cubes and milk. Then pour in the coffee.
4. Add the caramel flavor (caramel creamer or caramel sauce).
5. Stir well with a spoon.
6. Enjoy!

Photo Guide

© 2020 Liza

Comments

Liza (author) from USA on July 14, 2020:

I'm happy to hear that, Alyssa. My husband and I are avid coffee drinkers. We love our coffee machines and accessories more than anything we have in the house. We love hot in the morning and cold in the afternoon.

I enjoy learning different types of coffee preparation. Now, that we less going to the coffee shops, making our favorite coffee at home is essential. Yea, I think you should try making caramel iced latte, Alyssa. Nowadays, you can find instant espresso at the store or online too.

I like caramel macchiato too. Hey, thanks for the idea. Perhaps, next, I can share the recipe and the guide. Thanks for the idea, Alyssa. Thanks for reading and commenting.

Alyssa from Ohio on July 13, 2020:

We are Kindred Spirits, Liza! I, too, love my coffee. I usually drink mine hot and black. Cold brew has always interested me, but I've never taken the time to try to learn how to make it. Thank you for breaking it down in easy steps! I just have a regular 12 pot coffee maker, so I love that you included an option of instant espresso. I'm adding that to my grocery list and I'm going to give your recipe a try! Do you know how to make a caramel macchiato? That is my favorite coffee treat and I would be so grateful if you had a simple recipe you could share to make them at home.

Liza (author) from USA on June 26, 2020:

That would be an awesome thing to do! Thank you for commenting, Liz.

Liz Westwood from UK on June 26, 2020:

This is so professional that you could run a coffee shop.

Liza (author) from USA on June 25, 2020:

Hi Angel, I have tried Torino, but my favorite is Monin. So far, I have tried closer to 10 flavors. Caramel, French vanilla, salted caramel, hazelnut, tiramisu, maple, toffee, lavender, espresso, and butterscotch. I'm sorry to hear about your Keurig has stopped working. Perhaps time for a new one? Thanks for commenting.

Angel Guzman from Joliet, Illinois on June 24, 2020:

I love the torino syrups. I've only seen 4 flavors. That coffee looks so yum. Great recipe! I'm sad my Keurig Vue recently stopped working after over 6 years of daily energizing refreshment.

Liza (author) from USA on June 24, 2020:

Thank you very much for your comment, Linda. I didn't notice that until you commented about it here :)

Linda Crampton from British Columbia, Canada on June 24, 2020:

This drink sounds delicious. I love the way in which you've matched the color of the drink and the color of the flowers in your photos!

Liza (author) from USA on June 24, 2020:

Iced coffee is one of the best drinks to make for summertime. I love the strong coffee flavor in my iced coffee, and my all-time favorite is caramel iced latte. Thanks for commenting, Peggy :)

Peggy Woods from Houston, Texas on June 24, 2020:

Your recipe sounds delicious! I love drinking iced coffees.

Liza (author) from USA on June 24, 2020:

Caramel iced coffee is one of my favorites to make at home during the summertime. I like sipping the iced coffee whilst reading at the porch. Give it a try, and hopefully, you would like it.

Sp Greaney from Ireland on June 24, 2020:

It's a really delicious drink to have on a hot day. I have never attempted to make it at home though, so I must give it a try.

Liza (author) from USA on June 24, 2020:

You're welcome, Imogen French. The best thing about making iced coffee at home, you can choose what flavor you want in it. You control the sweetness and how strong you want the coffee flavor. Have a great summer!

Liza (author) from USA on June 24, 2020:

Hi Lisha, I'm glad to hear that. Iced coffee definitely the best companion during summertime. I hope you will try the recipe.

Imogen French from Southwest England on June 24, 2020:

Thanks for the recipe, I've been trying to perfect my iced coffee recipe for the warmer days here, and this sounds delicious.

Lisha C on June 23, 2020:

Looks delicious, Liza! I am not too fond of hot coffee, but I sure love iced coffees. They have been my favorite since I was a child. Thanks for the recipe.

Baking is one of my favorite pastimes. I enjoy baking cookies, cakes, breads, pies, muffins, cupcakes, and much more.

German Chocolate Cupcake With a Twist

Typically, German chocolate cupcakes are topped with chocolate frosting or coconut pecan frosting. I like the coconut pecan frosting option, but decided to replace the chocolate frosting with vanilla frosting. I topped all of my cupcakes with a fresh raspberry garnish. The flavors marry perfectly, and the cupcakes look lovely.

Perfect Summer Treat

These cupcakes are super easy to make, and they are a perfect summer treat for you and your family. I hope you will try this recipe and enjoy it as much as we do!

If you don't want to make them as cupcakes, you can pour the mixture into a cake mold and bake as a whole cake.

Ingredients

For the cupcakes:

• 2 1/2 cups all-purpose flour
• 1 cup packed light-browned sugar
• 1/2 cup granulated white sugar
• 1/2 cup cocoa powder
• 3 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1/2 cup butter, room temperature
• 1 cup whole milk, room temperature
• 4 tablespoons warm water
• 2 large eggs (lightly beaten)
• 1 tbsp vanilla extract

For the coconut-pecan frosting:

• 1/2 cup evaporated milk (regular fat)
• 2 eggs yolk
• 1/2 cup packed light-brown sugar
• 1/4 cup salted butter, diced into pieces
• 1/2 tsp vanilla extract
• 1 cup sweetened shredded coconut
• 3/4 cup chopped pecans

For the decoration:

• Vanilla frosting (I used ready-made)
• Raspberries

Note: For this recipe, I have used vanilla frosting instead of chocolate frosting. You're welcome to make the chocolate frosting, if you prefer, as it is a classic combination.

Cook Time

Prep time: 10-15 minutes

Total time: 45 minutes

Yield: 24 cupcakes

Directions

1. Preheat the oven to 350°F. Line a standard-sized cupcake tray with baking papers. Set aside.
2. In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Use a whisk or spatula to stir well. Set aside.
3. Combine the butter into the dry mixture. Beat together with a mixer at medium speed.
4. Add the vanilla and eggs. Continue to beat until blended.
5. Combine the milk and warm water into the flour mixture. Beat the mixture for a few minutes or until it is combined.
6. Use an ice-cream scoop to fill each cupcakes cup.
7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
8. Place the cupcakes on a wire cool rack. Let completely cool before decorating.
9. Make the coconut-pecan frosting: In a medium saucepan, add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken. Remove from heat and stir in vanilla, nuts, and coconut.
10. Assemble the cupcakes: Decorate each cupcake with the vanilla frosting and coconut-pecan frosting. Use a frosting spatula or palette knife to spread the frosting on each cupcake.
11. Top each cupcake with fresh raspberries.
12. Enjoy with an iced coffee or iced tea!

Photo Guide

© 2020 Liza

Comments

Liza (author) from USA on June 22, 2020:

You're welcome, Manuela. One of the best cupcakes recipe for the summertime.

Manuela from Portugal on June 22, 2020:

It really looks delicious. thank you for sharing this recipe with us.

Liza (author) from USA on June 21, 2020:

Hi Rachel, summer is the best time to bake cupcakes. I love having them with iced coffee. You're most welcome. Have a great weekend, Rachel :)

Liza (author) from USA on June 21, 2020:

These German chocolate cupcakes were delicious. I love coconut too, so it was a perfect combination with the chocolate flavor. The raspberries gave a pop to the frosting and the cake. Thank you for commenting, Linda.

Rachel Alba on June 20, 2020:

Hi LIza, Your cupcakes look so pretty and I always loved German Chocolate cake so the cupcakes would be great. Thanks for sharing your recipe.

Blessings to you.

Linda Crampton from British Columbia, Canada on June 20, 2020:

I like anything with a chocolate flavor. A coconut and pecan frosting with a raspberry sounds like a wonderful topping for the cupcakes!

Liza (author) from USA on June 20, 2020:

Thank you for your lovely comment, Peggy. The cupcake tasted so good with an iced coffee :)

Peggy Woods from Houston, Texas on June 20, 2020:

Your German chocolate cupcakes look delicious topped with a fresh raspberry. Yum!

Liza (author) from USA on June 20, 2020:

I agree, cupcakes are so much popular these days. There is an endless decoration of cupcakes at the store. Yes, I decided to swap these German chocolate cupcakes frosting to get different flavors, and actually, I enjoy changing the recipe a little :) Thanks for your comment, Liz.

Liza (author) from USA on June 20, 2020:

Lisha, the cupcakes were delicious! Usually, I prefer to bake cupcakes during summer because they are perfect as dessert or snack with an iced coffee. Thank you for dropping by. Have a great weekend!

Lisha C on June 19, 2020:

Your cupcakes look delicious. I think this sounds much better than the coconut pecan frosting.

Cupcakes are however not my favorite, I find them a bit messy! But you give a good alternative of baking it as a whole cake.

Liz Westwood from UK on June 19, 2020:

Cupcakes are popular in the UK, because there is so much variety and endless possibilities for their decoration. These look very professional. I think swapping the frosting around is a good idea. It mixes up the taste a little and vanilla goes well with chocolate.

Baking is one of my favorite pastimes. I enjoy baking cookies, cakes, breads, pies, muffins, cupcakes, and much more.

Bread is a staple food in many parts of the world. Bread-making started about 10,000 years ago in the Fertile Crescent, the part of the Middle East that follows an imaginary line that curves, like a quarter-moon shape, from the Persian Gulf through modern-day southern Iraq, Syria, Lebanon, Jordan, Israel, and northern Egypt. Ancient Egyptians usually get the credit for inventing the oven and discovering leavening, both of which are quintessential components of the bread-making process.

Basic Ingredients

Every loaf of bread begins with basic ingredients such as yeast, flour, liquid (water or milk), salt, sugar, butter, or shortening. For this recipe, I used bread flour, which has a higher protein content than all-purpose flour.

Bread-Making Is a Science

The bread-making process is like a science, which is something I enjoy very much. It starts when you combine the flour with the liquid. Then, you beat, mix, and knead the dough so that the gluten is worked into long elastic strands. It stretches and traps the bubbles of carbon dioxide gas that the yeast produces as it grows. It is these bubbles that cause the dough to rise and give the bread a light texture. The process can be done by using an electric mixer, or if you're up for a challenge, you can do it by hand.

My Homemade Bread

Baked goods are best when they're warm and fresh. There's nothing like the aroma of fresh homemade bread, hot from the oven. Of course it's easy to get store-bought bread, but making my own bread gives me satisfaction and comfort.

I hope you'll consider trying this recipe! I guarantee that after you've made it, you won't want to buy bread at the store anymore.

Cook Time

Prep Time: 3 hours (including proofing and resting time)

Total Time: 4 hours

Yield: 1 loaf bread

Ingredients

For the yeast mixture:

• 1 tablespoon active dry yeast
• 1 cup warm water
• 1 tablespoon sugar or honey

For the dough:

• 4 1/3 cups bread flour
• 1 teaspoon salt
• 2 tablespoons sugar or honey
• 1 tablespoon cooking vinegar
• 2 tablespoons vegetable oil or melted unsalted butter
• 1/2 cup warm water

Directions

1. Make the yeast mixture: In a mixing bowl, combine warm water, active dry yeast, and sugar or honey. Gently stir with a spatula.
2. Allow the yeast mixture to sit in a warm place until it is activated and becomes frothy.
3. Combine the flour, salt, melted butter or oil, vinegar, and warm water into the yeast mixture.
4. Mix the ingredients with a spatula to form a rough dough.
5. Place the mixing bowl in the mixer with a kneading hook attachment. Mix at the low speed for about 5 minutes until the dough comes together to form a ball.
6. Increase the speed and continue kneading the dough for another 15 minutes or until it's smooth and elastic.
7. Remove the dough from the hook and transfer it to a mat or floured surface. Fold the dough over a few times by hand and transfer to a greased bowl. Cover with cling wrap. Let the dough proof for about 1 hour or until it has doubled in size.
8. Transfer the dough to a floured surface or kneading board. Gently press the dough by using your fingers to let the air out. Shape the dough into an even thick rectangle.
9. Roll the dough tightly starting from the short side. Make sure to press the edges of the dough as you're rolling up. Tuck in the edges underneath the dough to seal it.
10. Transfer the dough into the prepared loaf pan. Loosely cover with cling wrap and let it proof again for about 90 minutes in a warm place.
11. In the meantime, preheat the oven to 375ºF.
12. Place the loaf in the middle of the oven and bake for 45 minutes or until the internal temperature reaches 195ºF.
13. Cool it on a wire rack. Brush the top with melted butter and honey. Let it cool completely before slicing.

© 2020 Liza

Comments

Liza (author) from USA on July 30, 2020:

You're welcome. Hope you'll try it, Robert.

Robert Sacchi on July 30, 2020:

Thank you for posting.

Liza (author) from USA on June 22, 2020:

It'd be an honor to do that :) Thanks for commenting, Lovnish!

Lovnish Thakur from Solan, Himachal Pradesh, India on June 22, 2020:

Would love to have one baked by you

Liza (author) from USA on June 22, 2020:

@Umesh, thank you :)

Umesh Chandra Bhatt from Kharghar, Navi Mumbai, India on June 22, 2020:

Very nicely explained. Well done.

Liza (author) from USA on June 20, 2020:

Thank you, Rajan. The homemade bread recipe is simple and easy to follow. Yes, the aroma of the baked bread was amazing! I baked them twice in two weeks because my husband loved it so much!

Rajan Singh Jolly from From Mumbai, presently in Jalandhar, INDIA. on June 19, 2020:

The bread looks lovely and is simple to make. Nothing like baking your own bread. The wafting aroma is a delight as well. Thanks for sharing this recipe.

Liza (author) from USA on June 16, 2020:

Hi Robie, I had a few difficulties when I attempt to make bread at home too. So please don't give up :) I hope by following my recipe, you will get the best result this time. This white bread recipe is considerably simple and pretty easy to follow. So, I wish you the best of luck!

Robie Benve from Ohio on June 16, 2020:

Oh my, I tried making bread a few times during quarantine, then my family decided it was worth making a trip to the store to get some good one ahahah, that tells you something about my results, lol. I may give it another try following your recipe, you make it sound simple and easy. Thanks

Liza (author) from USA on June 14, 2020:

Thank you for your kind comment, Linda. It was nice to hear how a homemade bread brought back childhood memories. By the way, I love hearing when people sharing their stories. I hope you will try and let me know how it turns out for you. Have a great weekend!

Linda Crampton from British Columbia, Canada on June 13, 2020:

Your loaf of bread looks very attractive. I have to say something similar to Peggy. I've never made bread myself, but my mother used to. Your article has brought back memories of how much I liked it. It was delicious. Thank you for sharing the instructions, Liza. I think I'll be making my first loaf of bread soon!

Liza (author) from USA on June 13, 2020:

Peggy, I agree. Actually, bread is my weakness. However, the best part of making bread at home is we can choose the healthy elements that we want to add such as gluten-free flour, use honey instead of sugar, and there is no preservative added in homemade bread. I'm glad that the picture brought back the happy memories of yours. Thanks for sharing your story, Peggy. I really appreciate it :)

Peggy Woods from Houston, Texas on June 13, 2020:

My mother always made homemade bread when we were growing up. I have made it also, but not in some time, as we try and limit the amount of bread that we eat. The picture of your loaf of bread brought back happy memories. The scent of homemade bread is heavenly!

Liza (author) from USA on June 13, 2020:

Hi Lisha, thanks for commenting. You have to try this recipe whenever you have time :) I promised you don't have to buy a white bread at the store after trying this recipe.

Lisha C on June 13, 2020:

The bread looks delicious! Your step-by-step images are great. Thanks for the recipe.

Liza (author) from USA on June 13, 2020:

In the US, we had the same issue in early March. However, it's started getting better a few weeks ago, where a lot of food supplies are back in the store shelves. Homemade bread is the best! Thanks for commenting, Liz.

Liz Westwood from UK on June 12, 2020:

So many people have been baking bread during lockdown that flour and yeast have been in short supply in the UK. Your step by step guide is inspirational and very helpful.

Liza is a homemaker who loves baking and cooking. She also enjoys collecting postcards from friends all over the world.

Best Home-Cooked Meal for Dinner

Are you out of ideas for what to cook for your family? Are you tired of making the same few recipes over and over? I have the answer for you: crispy orange chicken. It's easy to prepare and absolutely delicious to eat.

Orange chicken is a popular dish in Chinese restaurants all over the world. I first tasted this dish in Malaysia, where I grew up. Quickly, it became one of my favorite dishes to order when going out for Chinese food.

This particular recipe requires a marinating step, which adds a bit of extra time to the preparation. The results, however, are worth it.

This dish is perfect when served with steamed rice as well as a side dish such as stir-fried vegetables. If you have leftovers, save them in a container and store them in the fridge.

Ingredients

For the chicken and marinade:

• 1 pound chicken breast, cut into small pieces
• 5 tablespoons cornflour
• 1 cup all-purpose flour
• 1/2 cup water (add more if the batter is very thick)
• 2 tablespoons vegetable oil
• 1 large egg
• 1 teaspoon salt
• 1 teaspoon pepper

For the sauce:

• 1 teaspoon ginger, minced
• 1 teaspoon garlic, minced
• 1/2 cup orange juice (add more if you want more sauce)
• 2 tablespoons distilled vinegar
• 1/2 cup brown sugar
• 1 teaspoon chili flakes
• 2 tablespoons soy sauce
• 2 tablespoons cornstarch
• 5 tablespoons water

Directions

1. In a large bowl, combine the salt, pepper, cornflour, egg, and water. Stir to combine.
2. Add oil to the mixture and stir to combine.
3. Combine the chicken with the mixture. Coat the chicken evenly. Cover the bowl with cling wrap and let it sit in the fridge for 1 hour before frying.
4. Heat the oil in a pan over medium heat.
5. Place coated chicken pieces into the pan gently, using tongs, to avoid splashing oil.
6. Fry the chicken, flipping each piece every 2 minutes. Cook until the pieces turn golden brown. Continue frying the chicken until it's all done. Set aside.
7. Heat another pan over low heat.
8. In a small bowl, combine the cornstarch and water. Stir well. Set aside.
9. Fry the minced ginger, garlic, and chili flakes for a few minutes.
10. Add the brown sugar, soy sauce, orange juice, and cornstarch mixture.
11. Add the vinegar into the pan and stir to combine.
12. Add the fried chicken into the pan. Coat the chicken with the sauce.
13. Remove the chicken from the pan.
14. Place the chicken in serving bowl or plate. Garnish with chopped cilantro and sesame seeds.
15. Serve immediately with steamed white rice.

© 2020 Liza

Comments

Liza (author) from USA on July 04, 2020:

Good! I love eating orange chicken with steamed rice. I think they perfect together, or you can make stir-fry noodles. Yes, cornstarch is a must for the recipe.

I hope the recipe turns out good for you and your family. Happy weekend to you too!

Kyriaki Chatzi on July 04, 2020:

Well, I am a sucker for Orange Chicken.

The combination of sweet and sour always makes my taste buds happy, happy, happy!

I also think it's brilliant that you added cornstarch to the mix to make the sauce thicker.

Well, now I can't wait to give your recipe a go on the weekend. :)

Thank you for sharing, Liza!!

Liza (author) from USA on June 13, 2020:

We love it too Peggy. I think it's nice to be able to make similar food that we enjoy eating at the restaurant. Plus, we can cook in a larger batch to share with family and friends. Thanks for pinning the recipe, and I hope you like it!

Peggy Woods from Houston, Texas on June 13, 2020:

We love eating Orange Chicken in Chinese restaurants. It is great to have a good sounding recipe that we can prepare at home. Pinning this and I'll make it soon. Thanks for your recipe.

Liza (author) from USA on June 13, 2020:

You should try it! I'm not exaggerated about it but, it was absolutely delicious. I'm sure you are a great cooker too, Gordon. Thanks for stopping by and commenting :)

Gordon Hamilton from Wishaw, Lanarkshire, United Kingdom on June 13, 2020:

Looks and sounds absolutely delicious. I can close my eyes and imagine how it must taste, just by looking at your pictures. Don't remember ever pairing chicken with orange before but definitely going to give it a try!

Liza (author) from USA on June 12, 2020:

You're welcome :) Thank you for commenting, Rajan.

Rajan Singh Jolly from From Mumbai, presently in Jalandhar, INDIA. on June 12, 2020:

The chicken looks delicious. Nice, easy to follow, recipe. Thanks for sharing.

Liza (author) from USA on June 11, 2020:

That's great! Perhaps you can try to make this dish at home. Thank you for commenting, Liz :)

Liz Westwood from UK on June 11, 2020:

I really appreciate the fact that this recipe is made up of ingredients that I already have. Your step by step pictorial guide is excellent and you have produced another tasty dish.

Liza (author) from USA on June 10, 2020:

The orange chicken is one of my favorite dishes to cook for dinner. The combination of the orange juice, vinegar, soy sauce, garlic, and ginger is absolutely delicious. Thanks for commenting, Linda.

Linda Crampton from British Columbia, Canada on June 10, 2020:

Orange juice and chicken sounds like a tasty combination. I like the list of sauce ingredients very much!

Liza (author) from USA on June 10, 2020:

Hi Rachel, thanks for commenting and pinning the recipe. This orange chicken is absolutely a must-try! Oh, you can substitute the cornflour with potato starch.

Blessings to you and your family :)

Rachel Alba on June 10, 2020:

Hi Liza, Your chicken looks beautiful as well as appetizing. The color is amazing and I love the flavor of orange on anything. I will be pinning your recipe and making it as soon as I go shopping for chicken. One question, if I can't find cornflower, what can I substitute?

Blessings to you and stay safe.

I grew up in Malaysia, where I enjoyed cooking and eating local dishes every day.

What Is Srikaya?

Srikaya is a sweet and fragrant coconut jam that is very popular in Southeast Asia, especially Malaysia, Indonesia, and Singapore. Its main ingredients are coconut milk, eggs, pandan leaves, and sugar.

For me, srikaya brings back many happy childhood memories. I remember being at my mom's side and enjoying the classic breakfast combination of srikaya on toast with coffee. The silky smooth and custardy jam would be slathered on warm, crispy toast, and it was always served with a cup of aromatic black coffee. In Malaysia, this combination is a popular breakfast order at kopitiam (local coffee shops).

I miss those happy morning memories. Therefore, I decided to make srikaya in my kitchen.

How Is Srikaya Made?

Traditionally, it's made by beating eggs, coconut milk, and sugar, and then cooking the mixture for hours in a double-boiler over a charcoal burner. Since I don't have a charcoal burner in my American kitchen, I decided to cook it on my stovetop. When cooking srikaya, it's important to keep the heat on low or else it will curdle.

I was anxious because I didn't have the pandan leaves that are traditionally called for in this recipe. Instead, I used vanilla essence. Thankfully, the end result turned out well.

Quick Tip: How to Make the Caramel

Heat it over low heat without stirring (though you may swirl your pan gently) until a golden caramel is formed. The beautiful dark amber-colored is achieved during the caramelizing of the sugar and the coconut and egg mixture.

I would recommend making this a day before you intend to eat it, as the srikaya needs to chill overnight. The process is a bit tedious, but for me it brings great joy, and I think it's more than worth it.

Ingredients

• 3 medium-sized brown eggs
• 200 ml coconut cream
• 1 3/4 cups granulated white sugar
• 1 teaspoon vanilla essence
• 1 pinch salt
• 1 tablespoon cornstarch
• 2 tablespoons water

Directions

1. Heat the pan over low heat.
2. Pour 1 cup of sugar into the prepared pan.
3. Let the sugar caramelized on its own. (This will take roughly around 50-60 minutes, depending on your stove. I used an electric stove, which is not my favorite, but it did its job.)
4. In the meantime, combine the eggs, 3/4 cup sugar, vanilla essence, and salt in a blender. Blend the mixture until well-combined. Set aside.
5. In a pitcher, measure 200 ml of coconut milk.
6. In a small bowl, combine the cornstarch and water. Mix well. Add the cornstarch mixture into coconut milk. Stir well to combine. Set aside.
7. After the sugar has turned to the caramel, turn off the heat and gently pour in 1 cup of hot water. Use a spatula to combine.
8. Transfer the caramel back to the stove and turn on the heat.
9. Combine the egg mixture into the caramel. Use a spatula to stir the mixture for a few minutes.
10. Combine the coconut milk into the pan and stir until the caramel gets thickened and jam is formed.
11. Turn off the heat. Let the jam completely cool before storing in a jar.
12. Keep the coconut jam refrigerated.

© 2020 Liza

Comments

Liza (author) from USA on June 11, 2020:

I have it in the fridge and it lasts for a few weeks in a jar. My husband loves the coconut jam though he never had it before. I'm sure you can do this at home too, Marlene.

Marlene Bertrand from USA on June 11, 2020:

I have never heard of coconut jam before now. I like how easy the recipe is, so there is no excuse for me not trying this one. I am sure I will enjoy it.

Liza (author) from USA on June 05, 2020:

Homemade foods always taste better. Today, my husband had coconut jam for the first time for breakfast, and he loved it. I bet your mom is a great cook! She can do this for sure. Let me know how it turns out. Thank you for your gracious comment, Nikhil.

Nikhil Sharma from India on June 05, 2020:

Srikaya seems delicious in words. I'm sure it tastes much better in real. I would love to try this awesome sweet dish at home or tell my mom to prepare it for everyone. Thank you for sharing the sweet memories of your childhood, Ms. Liz.

Liza (author) from USA on June 04, 2020:

Liz, one day when you visit Singapore, Malaysia, or Indonesia, you have to try this coconut jam (srikaya) where the locals eat known as Kopitiam. They served some authentic food including toast with srikaya. I already missed my trip this year so, making coconut jam at home brings me a delightful memory of my home country.

Liza (author) from USA on June 04, 2020:

Coconut jam is one of my favorite Malaysians authentic culinary, Linda. It brings back my childhood memories. You'll be surprised by its taste!

Liz Westwood from UK on June 04, 2020:

I would never have thought of making coconut jam. Your article gives an easy to follow recipe with a helpful photo guide. You open my eyes to new culinary experiences.

Linda Crampton from British Columbia, Canada on June 03, 2020:

I've never heard of coconut jam before. It sounds like a lovely treat! I'm looking forward to trying this recipe.

Liza (author) from USA on June 03, 2020:

Hi Mary, you can use coconut cream from the store-bought. Otherwise, coconut milk from the fresh-squeezed. Fresh coconut milk always tastes better :)

Mary Wickison from Brazil on June 03, 2020:

I'm going to try this recipe. Is it coconut milk or cream we use? I am always looking for new ways to use coconut in my diet.

I grew up in Malaysia, where I enjoyed cooking and eating local dishes every day.

Fast and Easy Home-Cooked Dinner

My family love stir-fry dishes. The secret to a great stir-fry is selecting the right protein—and in my opinion, beef is the answer. To round out this dish I added some of my favorite veggies, noodles, and sauce. It was delicious.

I think the main reason why I love the dish is that it's so quick and easy: it can be made in under 30 minutes. This is one of my go-to recipes for those busy nights when I just need to get dinner on the table fast. Another great feature of this recipe is that the entire meal is cooked in one pan, which means there's minimal clean-up to do after dinner's done.

The dish is inspired by Asian flavors such as sweet soy sauce, black pepper sauce, and oyster sauce. I also added sliced red and green bell peppers to add some color and spice.

I found most of the ingredients at my local Asian market; however, if you can't find the yellow noodles, you can substitute spaghetti or linguine.

Save the leftover beef stir-fry noodles in a container in the fridge. Enjoy the leftovers the next day for lunch!

Cook Time

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

• 100 grams beef, sliced into thin strips (I used Angus)
• 5 tablespoons vegetable oil
• 2 (5.6-oz) packets yellow noodles
• 2 garlic cloves, thinly sliced
• 1 medium-sized shallot, thinly sliced
• 1 medium-sized red onion, sliced
• 3-4 tablespoons black pepper sauce
• 2 tablespoons sweet soy sauce
• 2 tablespoons chili sauce
• 1 tablespoon oyster sauce
• 1/2 red bell pepper, sliced
• 1/2 green bell pepper, sliced
• 1 tablespoon cornstarch
• Salt to taste
• 3 tablespoons water (optional)
• Cilantro, for garnish

Directions

1. Bring a large pot of water to boil. Cook the noodles for 30 seconds, drain, and rinse with cold water. Set aside.
2. Heat the cooking oil in a wok or a large pan over medium heat. Saute the red onion, shallots, and garlic until it is fragrant.
3. Add the sliced green and red bell pepper into the pan. Stir occasionally for 5 minutes.
4. Add the beef into the pan. Stir occasionally until the beef is browned or half-cooked.
5. In a small bowl, whisk the black pepper sauce, sweet soy sauce, water, chili sauce, cornstarch, and oyster sauce until smooth.
6. Add the mixture to the pan and cook several minutes, stirring occasionally until sauce is slightly thickened.
7. Add the yellow noodles and stir-fry continuously until the noodles are well-combined.
8. Season with salt to taste.
9. Place noodles on a plate or in a bowl. Garnish with cilantro. Serve immediately.

© 2020 Liza

Comments

Liza (author) from USA on July 23, 2020:

That's great Manuela. I have made the dish many times because my husband loves it very much. Yea, that's fine if you don't have oyster sauce. I'm sure it tastes delicious. Have a great dinner!

Manuela from Portugal on July 23, 2020:

I think you gave me an idea for today's dinner. I don't have oyster sauce but I believe it will taste good without it anyway.

Liza (author) from USA on July 03, 2020:

Hi Angel, if you don't prefer oyster sauce, you can omit that in the recipe. A lot of Asian stir-fry dishes are using oyster sauce in the recipe. However, you can substituted or add extra soy sauce. The beef stir fry with noodles were so delicious!

Angel Guzman from Joliet, Illinois on July 02, 2020:

I be so happy to sit down and eat a big bowl of this! Mmm...very delicious read! Not sure about the oyster sauce though.

Liza (author) from USA on June 20, 2020:

I grew up in an Asian country, so stir-fry food is a staple in the house. I agree stir-fry meals are quick to prepare and cook. Basically, you can add almost anything you like in the stir-fry. Vegetables, rice, chicken, meat, and much more. I like black sauce pepper a lot as I prefer spicy flavor in it. The stir-fry you made sounds good too, Peggy :)

Peggy Woods from Houston, Texas on June 20, 2020:

Like you, I love stir-fry meals. They are so quick and easy to prepare. Chopping the ingredients ahead of time takes the most time. I keep many Oriental ingredients on hand but have never used a black pepper sauce. I'll have to look for it the next time I go shopping. The last stir-fry meal I made was with chicken and loads of veggies served over brown rice.

Liza (author) from USA on June 14, 2020:

Hi Thelma, thanks for commenting. The beef stir-fry noodles are delicious, and I hope you're going to try it.

Thelma Alberts from Germany on June 14, 2020:

Yummy! I love stir-fried noodles. Thanks for sharing your recipe.

Liza (author) from USA on May 29, 2020:

Thank you, Liz. I delighted knowing that this dish makes you feel hungry. Sometimes, it's nice to try something new. Thanks for commenting!

Liz Westwood from UK on May 29, 2020:

Reading this excellent recipe has made me feel hungry. It has also given me a great idea for a tasty meal.

Liza is a homemaker who loves baking and cooking. She also enjoys collecting postcards from friends all over the world.

Delicious and Healthy Smoothie

When spring rolls around, I get ready for some warmth, blossoming flowers, and iced drinks. One of my favorite drinks to make, besides iced coffee, is fruit smoothies. Generally, smoothies are made purely of whole fruits and vegetables. However, a little almond milk or nonfat dairy mix can be a healthy and nutritious addition.

I decided to make a mango and pineapple smoothie because they are two of my favorite fruits. However, to make it extra special and robust, I decided to add pineapple flavor Greek yogurt.

This smoothie is packed with Vitamin C and fiber, and you'll be amazed at how easy it is to make. With just a handful of ingredients, a couple of minutes, and a blender, you’ve got yourself a delicious and healthy drink to enjoy at home or on the go.

Quick Tip: Freeze the Fruit Ahead of Time

You can store cut-up pineapple and mango in the freezer, and then whenever you're ready for a smoothie, just grab the frozen fruit and blitz it up in the blender. Bonus tip: If you use frozen mango and pineapple, you don't have to add any ice cubes!

Ingredients

• 1 medium pineapple, peeled and cut into chunks
• 2 medium mangoes, peeled and sliced
• 1/2 cup whole milk (or your preferred type of milk)
• 150 grams pineapple flavor Greek yogurt
• Ice cubes (unless you are using frozen fruit)

Note: If your smoothie is a little bit too sour, you can add 1-2 tablespoons of coconut sugar or honey.

Directions

1. Peel and cut the pineapple into chunks.
2. Peel and slice the mangoes.
3. Combine the pineapple and mango in a blender.
4. Add the whole milk, yogurt, and ice cubes.
5. Blend the mixture by using a smoothie mode. Stop once the mixture is smooth and well-combined.
6. Pour the smoothie into a tall glass. Don't forget the straw!
7. Save the remaining smoothie in a glass jar or tumbler and keep refrigerated.
8. Enjoy whenever you like!

Photo Tutorial

© 2020 Liza

Comments

Liza (author) from USA on June 24, 2020:

Peggy, the pineapple and mango smoothie is my all-time favorite. I love the fresh taste from the pineapple and the mango. Thank you for the pinning!

Peggy Woods from Houston, Texas on June 24, 2020:

I'll be pinning this. Your smoothie recipe sounds delicious. Thanks!

Liza (author) from USA on June 03, 2020:

Thank you, Heera. I'm sure it won't be disappointing :)

Heera from India on June 03, 2020:

The smoothie looks really refreshing. I'll definitely try it.

Liza (author) from USA on May 31, 2020:

Thank you, Linda. The smoothie was tasty and refreshing. If you don't prefer the whole milk, it can be substituted with almond or soy milk.

Linda Crampton from British Columbia, Canada on May 30, 2020:

I love smoothies. Your version sounds delicious, Liza. I like the idea of adding Greek yogurt to a smoothie very much.

Liza (author) from USA on May 27, 2020:

Hi Rachel. Thank you for pinning the recipe. I hope you will try making the smoothie and enjoy it with your family. It's perfect for summer.

You take care and stay safe too!

Rachel Alba on May 27, 2020:

Hi Liza, This smoothie looks so inviting. The picture alone makes me want one. Pineapple and mangos are my favorite fruits also. I already pinned it and can't wait to make it. Thanks for sharing your recipe.

Blessings to you and stay safe.

Liza (author) from USA on May 27, 2020:

Thank you for commenting, Penny. The smoothie was tasty! I'd recommend this to everyone :)

Penny Leigh Sebring from Fort Collins on May 27, 2020:

What a refreshing and mood boosting combo!

Liza (author) from USA on May 27, 2020:

Thank you, Suchismita. The smoothie was fresh and tasty!

Suchismita Pradhan from India on May 27, 2020:

Thanks for sharing,it looks yummy.I will definitely try someday.

Liza (author) from USA on May 27, 2020:

Hi Zulekha, this pineapple, and mango smoothie was delicious. Yes, it's super easy to make at home and the best thing you can enjoy while watching tv or even drink as a detox. It's healthy, and I'm sure you're going to love it.

Liza (author) from USA on May 27, 2020:

Liz, this fruit smoothie is worth it to try! I have more pineapple and mangoes that I have cut in the freezer right now. By the way, thanks for sharing your smoothie story!

Zulekha Huseni from Dubai on May 26, 2020:

All my best ingredients in there! Such as easy-to-follow recipe with good tips. Thanks for sharing, Liza.

Liz Westwood from UK on May 26, 2020:

This is a great idea. I especially appreciated the freezing tip. Last time I took homemade smoothy to a friends house she added ice cubs and blitzed it in a blender.

Baking is one of my favorite pastimes. I enjoy baking cookies, cakes, breads, pies, muffins, cupcakes, and much more.

Chocolate Almond Cookies

These chocolate almond cookies are one of my absolute favorites. They're packed with almonds on the inside, covered with chocolate glaze on the outside, and garnished with almond nibs on top. What's not to like?

I have made these cookies many times with my sister for the Eid festival. They are one of our favorites to make because the kids love them so much!

For extra crunch, I roast both the whole almonds as well as the almond nibs in the oven for 10 minutes. This makes the cookies even more crunchy and delectable.

I hope you will try this recipe and enjoy the cookies as much as we do!

Ingredients

• 50-60 whole almonds
• 1 cup icing sugar
• 250 grams salted butter, room temperature
• 2 eggs yolk, room temperature
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 cup cornflour or cornstarch
• 2 tablespoons rice flour
• 1/2 cup ground cornflakes
• 1 tablespoon vanilla essence
• 1 packet semi-sweet chocolate for dipping
• 1/2 cup almond nibs

Directions

1. Roast the almonds on a pan in the oven for 10 minutes or until the oil has emerged on the skin. Set aside.
2. Roast the almond nibs for 5-7 minutes. Set aside.
3. In a medium-sized bowl, sieve the all-purpose flour, cornflour, baking powder, and rice flour.
4. Combine the ground cornflakes into the flour mixture and whisk with a whisk. Set aside.
5. In a mixing bowl, combine the icing sugar, butter, eggs yolk, and vanilla essence. At medium speed, mix these ingredients until fluffy by using a hand mixer or a stand mixer.
6. Combine the flour mixture into the butter mixture. At medium speed, mix the mixture until it's well-combined.
7. Use your hands to form a dough and let it rest for 10 minutes.
8. Preheat the oven to 320°F.
9. Use your hands form many small balls from the dough. Make an indentation in the center of each ball to place an almond.
10. Once in place, roll the ball into an oval shape, making sure that no part of the almond is exposed.
11. Set the cookies on a baking pan. Bake for 15 minutes.
12. Transfer the cookies on a rack to cool completely.
13. Make the chocolate glaze: Add some water to a medium saucepan or pot and bring to a very gentle simmer.
14. Place a heat-safe bowl on top, but make sure the bottom is not touching the water.
15. Add the chocolate chunks to the bowl and stir with a whisk. Continue to whisk until smooth and melted.
16. Remove the bowl from heat.
17. Use tongs to dip each cookie into the melted chocolate.
18. Gently transfer the cookie into a paper cup.
19. Garnish the top with the almond nibs.
20. Repeat the process until all cookies are done.

© 2020 Liza

Comments

Liza (author) from USA on June 28, 2020:

They are! These cookies are super easy to make and they are perfect with a glass of milk or warm beverages. Thanks for pinning the recipe, Peggy.

Peggy Woods from Houston, Texas on June 28, 2020:

Chocolate and almonds are a match made in heaven! I am pinning this to my cookie board and will try these soon. They sound delicious! Thanks!

Liza (author) from USA on May 26, 2020:

You're welcome, Linda. Yes, the combination of the chocolate, cornflakes, and almond are so great together. Thank you for commenting :)

Linda Crampton from British Columbia, Canada on May 26, 2020:

Chocolate and cornflakes are a delicious combination. Almonds would be a lovely addition to the mix. Thank you for sharing another great recipe, Liza.

Liza (author) from USA on May 26, 2020:

Thank you, Rajan. The almond and the chocolate combination are absolutely delightful.

Liza (author) from USA on May 26, 2020:

Hi Mahesh, thank you for your kind gesture. These cookies are absolutely tasty. They are perfect for chocolate and almond lovers.

Rajan Singh Jolly from From Mumbai, presently in Jalandhar, INDIA. on May 25, 2020:

I bet these cookies taste as good as they look. Very interesting recipe. Thanks for sharing.

Mahesh Chandra Gaur on May 25, 2020:

Hi Liza, you post some really delicious recipes. The cookies look very tasty.

Liza (author) from USA on May 24, 2020:

Thank you, MG Singh. These cookies are famous during the Eid festival in Malaysia. This year I have canceled my trip to celebrate Eid with my family, so I decided to make them here.

MG Singh emge from Singapore on May 24, 2020:

I like almond cookies. Nice post

Liza (author) from USA on May 24, 2020:

Yes, it is. I had fun making these delicious treats at home during this stay home time. Thanks for commenting, Liz :)

Liz Westwood from UK on May 24, 2020:

These look very tasty, a real lockdown treat. Well-illustrated and easy to follow instructions.

Baking is one of my favorite pastimes. I enjoy baking cookies, cakes, breads, pies, muffins, cupcakes, and much more.

Crispy Cornflake Cookies

Crispy cornflake cookies are not only deliciously snackable, they're super easy to make, too. One thing I like about making these cookies is that you don't need a cookie-cutter—all you need to shape the cookies are your hands or a spoon. What matters is the flavor, not the shape!

These cookies are one of my favorite types to make for the Eid festival. The cornflakes provide a crispy crunchiness that is just so satisfying. I promise that if you make these cookies, your whole family will love them!

Store these cookies in an airtight container to preserve the crispiness. I hope you will try this recipe and enjoy them as much as we do.

Cook Time

Prep Time: 20 minutes

Total Time: 1 hour and 45 minutes (including baking time)

Serves: 60-80 cookies (depends on the size you make)

Ingredients

• 1 cup cornflour or cornstarch
• 3 cups all-purpose flour
• 250 grams pure butter, room temperature
• 1 cup dark brown sugar
• 1 large egg yolk, room temperature
• 1 tablespoon vanilla essence
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup vegetable oil
• 1/2 cup ground almond
• 1/2 cup almond nibs
• 1 cup ground cornflakes
• 2 cup cornflakes, crushed for decorating the cookies

Directions

1. In a large bowl, combine the brown sugar, butter, egg yolk, and vanilla essence. Use a spatula to mix the ingredients.
2. Add the ground almond, baking soda, and baking powder to the mixture. Mix to combine.
3. Add the vegetable oil. Mix to combine.
4. Add the cornflour and all-purpose flour to the mixture. Mix to combine until it forms a smooth dough.
5. Add the ground cornflakes and almond nibs to the mixture. Mix to combine. Rest the dough for 10 minutes.
6. Preheat oven to 320°F.
7. In a medium bowl, add the crushed cornflakes. Set aside.
8. Shape the dough into equal small-sized balls (I use my hands). Roll the balls in the crushed cornflakes to garnish.
9. Transfer the cookies to a baking pan that has been lined with baking cups or parchment paper. (You can use small baking cups for these cookies, or you can lay a parchment paper on a baking pan by placing each ball a couple of inches apart on the prepared baking sheets.)
10. Bake the cookies for 20-25 minutes or until they are golden brown.
11. Transfer the cookies onto a wire rack to cool completely.
12. To preserve the crispiness of the cookies, store them in an airtight container.

© 2020 Liza

Comments

Liza (author) from USA on June 29, 2020:

Peggy, these crispy cornflakes cookies have become my family's favorite. The best part is they are super fast to make. I hope you are going to try the recipe!

Peggy Woods from Houston, Texas on June 29, 2020:

Thanks for sharing another one of your good-sounding cookie recipes with us. The one that I make using cornflakes as an ingredient is different from this one. I'll add this to my list of ones to try.

Liza (author) from USA on June 22, 2020:

Thank you for commenting, Lovnish!

Lovnish Thakur from Solan, Himachal Pradesh, India on June 22, 2020:

Indeed delicious

Liza (author) from USA on May 23, 2020:

I hope you will try it, Linda. These crispy cornflakes cookies are scrumptious delicious!

Linda Crampton from British Columbia, Canada on May 22, 2020:

I'd love to try these. When I was a child, my mother used to make cookies that resembled yours but weren't identical. They were very tasty. I'm sure yours would be, too.

Liza (author) from USA on May 22, 2020:

Thank you for your lovely comment, Nella :)

Nella DiCarlo from Guelph, Ontario on May 22, 2020:

Interesting recipe! The cookies look tasty and pretty too.

Liza (author) from USA on May 21, 2020:

You have to try this recipe, Liz. They are absolutely delicious! Luckily, I'm fasting during the day. These cookies will be gone in the next few days.

Liz Westwood from UK on May 21, 2020:

I have added cornflakes to other recipes, but I haven't made these before. The photo tutorials are excellent in your articles.

I grew up in Malaysia, where I enjoyed cooking and eating local dishes every day.

What Is Tom Yum?

Tom yum, sometimes spelled tom yam, is a type of hot and sour Thai soup, usually cooked with a variety of vegetables and proteins. Tom yum originally came from Thailand, but it's also famous in Malaysia, where you will find it served at many restaurants and food stalls.

Tom Yum Paste

For as long as I can remember, my sister always made a delicious tom yum whenever we gathered for lunch at our parents' house. Last weekend, after coming across some tom yum paste at an Asian market, I decided to cook this dish at home. The paste is made from lemongrass, galangal, kaffir lime leaves, fish sauce, coriander, onion, tomato, sugar, and salt. The paste is important as it is an essential ingredient for making this dish. However, if you want to make it from scratch you can find the ingredients at the Asian market near you.

If you love spicy, sweet, and sour food, this dish is for you!

Ingredients

• 1 chicken breast, cut into small pieces
• 5-6 shrimp, peeled and deveined
• 4-5 tablespoons tom yum paste
• 1 cup cabbage, cut into small pieces
• 1 large tomato, cut into wedges
• 4-5 mushrooms, sliced, any kind will do
• 1 can young corn
• 1 green bell pepper, sliced
• 1/2 medium red onion, thinly sliced
• 1 teaspoon salt
• 1 lime, sliced in half
• 5 cups water

Directions

1. In a medium-sized pot, combine the tom yum paste and water. Mix thoroughly.
2. Transfer the pot to a stove over medium heat.
3. Bring the water to boil.
4. Combine the chicken and shrimp into the pot.
5. After 5 minutes, combine the cabbage, bell pepper, mushroom, young corn, and onions.
6. Let the soup simmer for another 10-15 minutes.
7. Add the salt. Mix well.
8. Before turning off the heat, squeeze lime for its juice into the soup.
9. Place the soup into a serving bowl.
10. Enjoy it as a soup or serve with steamed white rice.

© 2020 Liza

Comments

Liza (author) from USA on July 03, 2020:

You're welcome, Peggy. I think hot and sour soup is perfect dish during cold weather. Thank you for the pinning! Happy 4th to you and your family!

Peggy Woods from Houston, Texas on July 03, 2020:

We love eating hot and sour soup when we are dining in Oriental restaurants. I am very happy to have your recipe. Thanks! Pinning it to my soups board.

Liza (author) from USA on May 14, 2020:

You're welcome, Donna. I hope you're going to like it! Thank you for commenting :)

Donna Rayne from Sparks, Nevada on May 14, 2020:

Liza, I would love to try this soup, it sounds delicious. Thank you for sharing your recipe!

Have a blessed day,

Donna Rayne

Liza (author) from USA on May 13, 2020:

I think you going to like it! Thank you for commenting, Nella :)

Nella DiCarlo from Guelph, Ontario on May 13, 2020:

Looks delicious ! Would definitely like to try making it sometime .

Liza (author) from USA on May 13, 2020:

Tom yum is my choice if I went to a Thai restaurant here in the states. I'm happy because I can make this dish at home. Thank you for your comment, Liz

Liza (author) from USA on May 13, 2020:

Yes, of course, you can. Just omit the chicken and the shrimp. You can add tofu if you like too. Thanks for stopping by Imogen French.

Liz Westwood from UK on May 13, 2020:

This sounds like a tasty dish. I really appreciate the photo tutorial.

Imogen French from Southwest England on May 13, 2020:

Can you make a vegetarian version of this? The flavours sound great, but I'd need some sort of vegetable protein in place of the chicken and fish.

Liza (author) from USA on May 12, 2020:

Haha. That's funny Kyle. Yes, this tom yum soup is absolutely delicious.

Kyler J Falk from California on May 12, 2020:

As I scrolled by this I saw fingers, eyeballs, and blood, hahahaha! Made me do a double take, then I cracked up.

Looks absolutely delicious!

I grew up in Malaysia, where I enjoyed cooking and eating local dishes every day.

Malay-Style Pineapple Curry

Pajeri nenas is one of my favorite traditional Malay dishes to make at home. It's typically served with steamed white rice, and it's perfect for lunch or dinner.

I learned to cook this recipe with my mother. One of the main components is kerisik (desiccated coconut), which adds a nutty flavor and makes the sauce thicker and creamier. The way you make kerisik is by taking freshly grated coconut, toasting it in a pan until it is golden brown, and then pounding it to make a thick, oily paste. I remember helping my mother pound the toasted coconut until the oil rose to the top. That's how you know it's ready.

When I make this dish at home, I make the kerisik ahead of time. I like to make it from scratch, as it produces a more authentic flavor. I use only my traditional kitchen tools, including my mortar and pestle.

This dish definitely brings me back to my mother's kitchen. The smell of the sweet pineapple, nutty kerisik, spicy curry, and creamy coconut milk is just divine.

I recommend serving this dish with steamed white rice. If you are a vegetarian, this dish is a must-try!

Ingredients

• 1 medium pineapple, peeled and sliced
• 3 cups diluted coconut milk
• 3-4 tablespoons curry powder of your choice (mix it with some water to make a paste)
• 1 tablespoon kerisik
• 2 strings curry leaves
• 2 inches ginger, thinly sliced
• 3 cloves garlic, thinly sliced
• 3 shallots, thinly sliced
• 4-5 cloves
• 3-4 cardamom
• 1 cinnamon stick
• 2-3 star anise
• 1 teaspoon salt
• 1 teaspoon sugar
• 3-4 tablespoons vegetable oil

Directions

1. Make the kerisik: Toast the shredded coconut on a pan without oil over medium heat. Toast the coconut until it turns golden brown. Grind the toasted coconut using a mortar and pestle to make a thick, oily paste. You can save the extra kerisik in the fridge.
2. Heat the vegetable oil in a pan over medium heat.
3. Saute the curry leaves with shallots, garlic, ginger, cinnamon stick, cardamon, star anise, and cloves. Mix well.
4. Add the curry paste and 1 tablespoon of kerisik to the pan. Continue stirring for 3 minutes.
5. Throw in the pineapple into the pan and stir.
6. After a few minutes, add the coconut milk, stir, and let it simmer.
7. Add the salt and sugar. Check for taste.
8. Let the sauce continue to simmer for another 10-15 minutes or until the pineapple is softened.
9. Place the pineapple curry into bowls for serving.
10. Enjoy with white steamed rice and your favorite side dishes.

© 2020 Liza

Comments

Liza (author) from USA on August 09, 2020:

Peggy, this is one of the best dishes that my mother taught me. I love the sweetness and sourness elements in this dish. I never get tired of making pineapple curry.

Peggy Woods from Houston, Texas on August 09, 2020:

I would never have thought to use pineapple in a curry mixture, but it sounds delicious. Thanks for your excellent photo tutorial.

Liza (author) from USA on April 28, 2020:

Hi Terry, the pineapple curry is delicious. If you don't mind sweet, sour, and spicy in your dish I'm sure you going to like it. Thanks for commenting :)

Tery Peta from Bulgaria on April 27, 2020:

I have never heard about this dish, but it appears to be very delicious and I would love to make it. Thank you for sharing this.

Liza (author) from USA on April 22, 2020:

Thank you, Liz. During this period, I love taking the time that I have to prepare time-consuming food. I enjoy doing this at home. Stay safe!

Liz Westwood from UK on April 22, 2020:

As more of us are focusing on meal preparation during the lockdown, this is a timely recipe. I really appreciate the photo tutorial.

Liza (author) from USA on April 20, 2020:

Hi Mitara, usually, I can eat pineapple without any condiments but, this is one of my favorite dishes to make using pineapple. Thank you for your comment :)

Mitara N from South Africa on April 20, 2020:

Interesting recipe, something I have never tried before. I usually chop pineapple with a sprinkle of chilli powder and salt. I shall be sure to try your recipe.

Thanks for sharing

Baking is one of my favorite pastimes. I enjoy baking cookies, cakes, breads, pies, muffins, cupcakes, and much more.

French Brioche

During the stay-at-home order, I decided to tackle a few recipes I hadn't tried making before. One of them was French brioche. I was inspired by the brioche my husband bought a few weeks ago, which I loved. It was soft, buttery, and sweet—perfect with a cup of coffee. I thought I'd like to try making this famous French bread at home.

Bread Requires Room-Temperature Ingredients

Here is a useful tip: Whenever you are baking bread, make sure all ingredients are at room temperature. It's essential to get the temperature right because bread baking requires precision. The day I was making the dough was perfect. It was sunny and warm. Warm temperatures help facilitate a nice rise for the dough.

Time-Consuming (But Worth It)

The process of making brioche dough is similar to making croissant dough. For example, the croissant dough, or détrempe, requires that you begin a day ahead of time, as it needs to be chilled overnight. It's the same for the brioche dough. The next morning, all I had to do was take it out of the fridge and continue with the next step in the recipe.

This process is a bit time-consuming, but you will be very pleased with the result. I did forget one step, however, which was the egg-washing step. I made sure to include the egg-washing step in the instructions below so that you won't forget!

Warm Baked Goods Are the Best

These buns and loaves are so delicious that it is difficult to resist the temptation to eat one as soon as they come out of the oven. Try to wait until they cool down a bit, first! The texture of the buns and the loaves are amazingly perfect. It's soft and light, exactly as it is supposed to be. The next day, I sliced the brioche loaf to make French toast. They were delicious. I was so happy with the result.

Let's see the full ingredients.

Ingredients

• 4 1/2 cups bread flour (or all-purpose flour)
• 4 large brown eggs, room temperature
• 1/2 cup and 4 tablespoons unsalted butter, room temperature
• 1/2 cup granulated white sugar
• 2 teaspoons active dry yeast
• 1/2 cup warm whole milk
• 1/2 teaspoon salt
• 1 teaspoon vanilla or orange essence (optional)
• Egg wash, for brushing (2 egg yolks mixed with 2 tablespoons water or milk)

Instructions

1. Make the sponge: In a mixing bowl, combine 1 egg, 1 cup of flour, and milk. Combine the mixture evenly by using a spatula. The mixture will be very sticky. Set aside for at least 30 minutes.
2. Transfer the mixing bowl with the sponge mixture to the stand mixer. Combine remaining eggs (lightly beaten), flour, sugar, salt, and vanilla essence. Attach the dough hook and start mixing at the medium speed for 10 minutes or until it's well-combined.
3. Reduce the speed to combine the butter little by little into the mixture. Continue mixing at high speed for 10-15 minutes to combine. If the dough is still sticky add 1 tablespoon of flour at a time.
4. Once the dough is formed, cover the dough with cling wrap and let it sit out for 2 hours or until it's double in size. Open the cling wrap and use a spatula or your finger and poke to let the air out from the dough.
5. Wrap the bowl with cling wrap again and let it sit in the fridge overnight.
6. The next day: Take chilled dough out of the fridge and turn it out on a baking mat or floured surface.
7. Preheat the oven to 375°F.
8. Now it's time to shape the loaf and the bun. For the buns, divide the dough into equal-sized balls (I made 12 balls). Transfer them into a prepared square pan and loosely cover with cling wrap.
9. For the first loaf: Divide the dough into 8 equal-sized balls and transfer them into a prepared loaf pan and loosely cover with cling wrap.
10. For the second loaf: Make 5 equal-sized balls, transfer them into another prepared loaf pan, and loosely cover with cling wrap.
11. Let the dough proof for 2 hours before baking.
12. Before putting the buns in the oven, brush the tops with the egg wash.
13. Bake the buns and loaves for 30 minutes, or until they are golden brown on top.
14. Transfer buns and loaves to a wire rack, and let cool completely.
15. Use a serrated or bread knife to slice the loaf. Enjoy with butter, clotted cream, or jam.

© 2020 Liza

Comments

Liza (author) from USA on August 23, 2020:

Peggy, you're welcome. I've always wanted to make brioche buns or bread. It was time-consuming, but it was very worth it! Yes, the smell of warm baked brioche was heavenly. I can't wait for Fall to come and make the brioche again. I bet your mom's bread was amazing!

Peggy Woods from Houston, Texas on August 22, 2020:

Thanks for your recipe on how to make Brioche. In my memory, I can almost smell the loaves of fresh yeast bread that my mother made when coming fresh out of the oven. Your recipe sounds delicious!

Liza (author) from USA on May 28, 2020:

You're welcome, Rajan :)

Rajan Singh Jolly from From Mumbai, presently in Jalandhar, INDIA. on May 28, 2020:

Never had it so it is something new for me. Thanks for sharing.

Liza (author) from USA on April 16, 2020:

Hi Mitara, indeed, this recipe is time-consuming but, you will be very happy with the outcome. Fresh and warm baked goods in your house. I bet your family will love it too. Thanks for your lovely comment.

Liza (author) from USA on April 16, 2020:

Hi Linda, the brioche almost best with any kind of spread you like! The French toast was absolutely amazing. I ended up making it twice! Thank you for your lovely comment.

Mitara N from South Africa on April 16, 2020:

I love the thought of fresh buttery bread on my tastebuds. Definitely going to try, looks like its worth the time.

Thanks for sharing

Linda Crampton from British Columbia, Canada on April 15, 2020:

The brioche with jam and the French toast look delicious. I love the thought of soft and buttery bread.

Liza (author) from USA on April 13, 2020:

Thank you, Liz. Yes, it was time-consuming but, after seeing the result, I was so pleased. The tiredness is gone and replaced by the decadent brioche slices. I'm ready to make more!

Liz Westwood from UK on April 13, 2020:

These look amazing and very professional. They might be time consuming, but I guess time is more readily available in lockdown.

I grew up in Malaysia, where I enjoyed cooking and eating local dishes every day.

What Is Pulut Kuning?

Pulut kuning, or steamed turmeric glutinous rice, is one of my favorite traditional Malay dishes. This dish is often served at special occasions like weddings and religious events, and it is often served with beef or chicken rendang.

Coming from a traditional Malay family, my mother has cooked pulut kuning for more than 50 years. The recipe is a bit time-consuming to make, but the results are most certainly worth it.

Why Soak the Rice Overnight?

The first step to making this dish is to wash the rice and soak it overnight with ground turmeric. The main reason we soak the rice overnight is to speed up the steaming process the next day. We also want the rice to absorb the turmeric, which is what gives the dish its characteristic yellow color.

The dish also calls for coconut milk, pandan leaves, and salt. I like to make beef or chicken rendang to serve with the rice.

My Mother's Recipe

This exquisite recipe was my mother's. I got the recipe by watching her cook the dish in her kitchen many years ago. I'm proud to say that pulut kuning is one of my mother's signature dishes, as she often makes it when we all gather at my parents' house. I was lucky to have my mother teach me about Malay cuisine. Now I can share what I've learned with others, some of whom may never have heard of or tried these dishes before. I hope you will try this recipe and love it as much as we do!

Let's take a look at the ingredients.

Ingredients

• 2 1/2 cup glutinous rice
• 150 ml coconut milk
• 10 pandan leaves, washed
• 2 teaspoons salt
• 2 teaspoons turmeric ground
• Water for soaking

Instructions

1. Soak the rice: In a large bowl, combine the rice, water, and ground turmeric. Mix well with a spoon or spatula. Set aside on a counter overnight. (You don't want to use your hand because the turmeric will stain your hands yellow.)
2. The next day: Drain the water from the rice completely.
3. Steam the rice: Prepare the food steamer with boiling water. Take the container and lay the pandan leaves flat on the bottom.
4. Transfer the rice to the container. Steam the rice for 10 minutes.
5. Open the lid and use a spatula to stir the rice. Close the lid and continue to steam for 5 more minutes.
6. In the meantime, prepare the coconut milk. In a pitcher, combine the coconut milk and salt. Mix well until the salt dissolves.
7. Transfer the rice in a large bowl. Add the coconut milk little by little. Mix well and transfer the rice back to the steamer.
8. Continue to steam for 5 minutes.
9. Transfer the rice to the bowl. Smooth the rice with a spatula. Cover the bowl with tin foil for 30 minutes. Set aside.
10. When it's ready to serve, place the turmeric rice on a plate and serve with beef or chicken rendang. Enjoy while it is warm.

Questions & Answers

Question: Is the cup measurement for the rice a baking cup (240ml/8oz) or the cup measurement that comes with the rice cooker?

Answer: Good question. I used the rice cooker cup.

© 2020 Liza

Comments

Liza (author) from USA on August 17, 2020:

Peggy, after I moved to the US, I was worried about finding some of the authentic ingredients for cooking my traditional Malay cuisine. However, I feel relieved after founding pandan leaves, coconut, curry leaves, lemongrass, and much more at the Asian store. Perhaps you can try to find them at the Asian store near your house? Thank you for commenting!

Peggy Woods from Houston, Texas on August 16, 2020:

I had to look up the ingredient pandan leaves because I had never heard of them. It might be a problem finding that ingredient, but your rice with turmeric and coconut milk sounds delicious. Thanks for your recipe. Your photography is top-notch!

Liza (author) from USA on July 18, 2020:

Hi Rajan, my husband had turmeric rice for the first time, and he loves it very much! Yes, coconut milk is one of the best ingredients for the recipe as it gives a rich flavor to the rice. The pandan leaf is essential for the recipe as it brings the aroma to the rice. I wish you could find pandan leaves there, Rajan. Thank you for commenting.

Rajan Singh Jolly from From Mumbai, presently in Jalandhar, INDIA. on July 17, 2020:

The rice looks so lovely and I'm sure cooked in the coconut milk would taste heavenly. Would love to try out this recipe if possible as getting pandan leaves would be a problem here.

Liza (author) from USA on May 12, 2020:

Hi Noora, I used the cup that comes with the rice cooker. I hope that's helpful.

Noora on May 12, 2020:

Hello! Just wondering if the cup measurement you use is the baking cup (240ml/8oz) or is the cup that comes with the rice cooker? Thanks!

Liza (author) from USA on April 09, 2020:

Yes, me too, Linda. The bright yellow color just mesmerizing, and it comes from real turmeric ground, not artificial color. Thanks for your comment, Linda. I really appreciated it.

Liza (author) from USA on April 09, 2020:

Thank you for your lovely comment!

Liza (author) from USA on April 09, 2020:

I love sticky rice, Liz. My mother used to make it a lot when I was in Malaysia. The turmeric rice is almost identical sticky rice but, it has turmeric flavor in it. It was delicious!

Liz Westwood from UK on April 09, 2020:

I had sticky rice in a restaurant a few weeks ago, but I have not eaten this before.

Aini on April 08, 2020:

Delicious food. Keep it up.

Linda Crampton from British Columbia, Canada on April 08, 2020:

I love the color of turmeric. Your recipe sounds like a very nice way to prepare rice.

Liza is a homemaker. She has an obsession with coffee and loves photography, baking, cooking, and writing.

My Coffee Story

As a coffee connoisseur, I love trying new coffee drinks. Before I built up my own coffee bar at home (see photo below), I was a regular customer at coffee shops such as Starbucks. Coffee plays a major part in my life, and luckily for me, my husband feels the same way! A few weeks ago, while I was browsing online, I saw a viral video about a drink called Dalgona coffee. Guess what? I'm now obsessed.

What Is Dalgona Coffee?

Dalgona coffee is the latest coffee trend. It originated in South Korea, and it's creamy, foamy, and sweet. The best thing about Dalgona is that it only requires five ingredients: instant coffee, sugar, ice cubes, milk, and hot water.

How Do You Make It?

All you have to do is combine the instant coffee, sugar, and hot water in a bowl or a pitcher, then use a hand mixer or whisk to combine. You know it's ready when it transforms into a caramel-colored frothy mixture. Once it's done, prepare a glass with ice cubes in it. Pour in your choice of milk, and use a spoon to scoop in the creamy coffee mixture. Voila, there you have it! A frothy, sweet, and creamy iced coffee is ready for your sunny afternoon. I recommend mixing the coffee with a spoon or straw before enjoying it.

Become Your Own Barista

Over the past few weeks, I have seen many people on social media sharing their experience making Dalgona coffee at home. Everyone seems to love how it turns out. I have to agree; I love it, too!

Why not impress your family with this new whipped coffee drink? You'll be amazed by how easy and delicious it is. And by the way, don't forget to share your experience on Instagram with the hashtag #dalgonacoffee.

Ingredients

• 1 stick or single-serving of instant coffee
• 2 tablespoons brown sugar
• 1 1/2 cups whole milk (or milk of your choice)
• 2 tablespoons hot water
• Ice cubes

Directions

1. In a blender or bowl, combine instant coffee, sugar, and hot water.
2. Using a hand mixer or whisk, mix until all it's well-combined and forms a caramel-colored froth. Set aside.
3. In a tall glass, add the ice cubes and pour in the milk.
4. Spoon the coffee mixture and add it to the glass.
5. Mix well and enjoy!

© 2020 Liza

Comments

Liza (author) from USA on June 16, 2020:

Hey that's great! This is something I enjoy on the weekend while sitting outside on a porch. It's super easy and as a coffee drinker I think you'll enjoy it. Thanks for dropping by! Let me know how it turns out for you.

Sp Greaney from Ireland on June 16, 2020:

I'm going to have to try this as I love coffee. I very seldom try new coffee recipe but this one looks so easy for anyone to try.

Liza (author) from USA on April 17, 2020:

Oh, great! I'm glad you liked it :)

Angel Guzman from Joliet, Illinois on April 16, 2020:

I had this recently and it is yum!

Liza (author) from USA on March 29, 2020:

Yes, if you are a coffee drinker I'm sure you'd like this cold coffee. It seems during the stay home time (due to coronavirus) a lot of people have been making this coffee. Thanks for sharing your thought, MG Singh.

MG Singh emge from Singapore on March 28, 2020:

I have been drinking coffee for many years. In particular I like cold coffee with ice cream. This recipe is different but I am sure it will be very tasty to try it.

Liza (author) from USA on March 28, 2020:

Hi Marlene, thanks for complimenting my coffee bar at home. My husband and I such coffee a coffee addict. We love spending time together while drinking coffee at home. I hope you will like Dalgona coffee, which I'm sure you will :) Have a lovely weekend.

Marlene Bertrand from USA on March 28, 2020:

Oh my gosh! I just have a small area on the counter for preparing coffee and tea. Your coffee bar looks amazing. I will try making this coffee and I am sure I will enjoy it. Thank you for the recipe.

Liza (author) from USA on March 27, 2020:

Thank you, Liz. It's one of the easiest iced coffees I have made. It tastes good. To all coffee lovers, you should try to make this at home :)

Liz Westwood from UK on March 27, 2020:

This looks so professional and yet, the ingredients are so easy to come by.

Baking is one of my favorite pastimes. I enjoy baking cookies, cakes, breads, pies, muffins, cupcakes, and much more.

Lemon and Raspberry: Yum!

My husband loves sour and tangy fruits such as lemon and raspberry. The other day, he challenged me to make the lemon bread I've made before—but this time to add raspberries instead of blueberries. The results were marvelous. Let me share how easy it is to make this delicious treat.

The recipe is very similar to the one I've used before to make lemon bread with blueberry filling, but for the raspberry variation I have added an extra half cup of sugar to compensate for the sourness that comes from the raspberries.

Be sure to let the loaf cool completely before drizzling the lemon glaze on top. It is also important to allow time for the glaze set before serving.

I have no doubt that you and your family will love this bread!

Cook Time

Prep Time: 25 minutes

Total Time: 1 hour and 25 minutes

Makes: 1 loaf

Ingredients

For the bread:

• Zest of 3 lemons, make sure wash lemons before zesting
• 1 cup fresh raspberries, washed and drained
• 2 large eggs, room temperature
• 2 cup self-raising or all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 cup half-and-half
• 1/3 cup vegetable or canola oil

For the lemon glaze:

• 2-3 tablespoons freshly squeezed lemon juice
• 1 cup icing sugar

For the garnishes:

• Fresh raspberries
• Fresh blueberries (optional)

Directions

1. Preheat the oven to 350º F. Line a loaf baking pan with parchment or baking paper; then set aside.
2. In a large mixing bowl, combine the sugar and the lemon zest. Use a whisk to combine evenly.
3. Combine the eggs into the mixture and continue mixing.
4. Add the half-and-half, vanilla extract, and vegetable oil into the mixture. Mix the ingredients thoroughly.
5. In a medium bowl, sieve the flour, baking powder, and salt.
6. Gradually add the flour mixture into the wet mixture. Mix to combine.
7. Add the raspberries into the mixture. Use a spatula and mix to combine.
8. Pour the mixture into the prepared baking pan.
9. Bake the bread for 1 hour or until the toothpick inserted comes out clean.
10. Place the bread on a cooling rack. Let it cool completely before glazing and decorating.
11. For the lemon glaze: In a medium bowl, combine the icing sugar and lemon juice. Use a whisk to mix until becomes a smooth paste.
12. Pour the lemon glaze on top of the bread. Let the glaze set for 30-45 minutes before cutting. You can put some fresh raspberries and blueberries on top for decorations (optional).
13. Serve the bread with a cup of coffee or tea.

Photo Tutorial

© 2020 Liza

Comments

Liza (author) from USA on June 29, 2020:

I'm pretty sure it will be delicious as lemon. I love lime too. I have used lime to make cakes. I think you should try and let me know the result! Good luck, Janisa :)

Janisa from Earth on June 29, 2020:

This looks divine!

Do you think it'll taste just as good if I use limes instead?

Liza (author) from USA on June 24, 2020:

Hi Manuela, the lemon and raspberry bread is my favorite treat for summer. I made this for my mother in-law for Mother's Day too. I hope you will try the recipe. Have a great summer!

Manuela from Portugal on June 24, 2020:

Lemon and raspeberry seems a great combination for summer. I love both fruits so I think I will try this cake. Thank you for sharing the recipe with us.

Liza (author) from USA on June 15, 2020:

This bread is perfect for summer, Peggy. I love the combination of lemon and raspberry in it. It was absolutely delicious. Thanks for pinning the recipe :)

Peggy Woods from Houston, Texas on June 15, 2020:

Those flavors of lemon and raspberry sound delicious to me. Thanks for sharing your recipe with us. Pinning this to my cakes and sweet breads board.

Liza (author) from USA on June 05, 2020:

Thank you for your generous comment, Lisha. I'm a sweet tooth too. The bread was delicious. I have a great time whenever I have to bake the bread :)

Lisha C on June 05, 2020:

This bread looks delicious, thank you for sharing the recipe. I love all things sweet and this certainly looks like something very different and appealing.

Liza (author) from USA on May 29, 2020:

You're welcome, Jeric :)

Jeric Urbayo from Florence, Italy on May 29, 2020:

Thank you for sharing your recipe. I am craving for it now.. mmmm

Liza (author) from USA on April 22, 2020:

Thank you, Angel.

Angel Guzman from Joliet, Illinois on April 16, 2020:

Mmm looks so good!

Liza (author) from USA on March 14, 2020:

You're welcome, Shaloo. This recipe is easy but, you will amaze at the result. Have a lovely weekend :)

Shaloo Walia from India on March 14, 2020:

Looks delicious... thanks for sharing the recipe!

Liza (author) from USA on February 28, 2020:

You're absolutely right, Linda! The lemon flavor just so bright and fresh in every bite of it. Thanks for commenting. Have a lovely weekend!

Linda Crampton from British Columbia, Canada on February 27, 2020:

The cake looks very colorful. I'm sure it tastes great, too! I love a lemon flavor in cakes.

Liza (author) from USA on February 27, 2020:

Hi Rachel, thanks so much for your engaging comment. Actually the other day, I've made this for my husband. He took the whole loaf to work. He said everyone loved every slices of the bread. It made me very happy to hear that. So, I hope you'll enjoy this loaf as much as we do!

Liza (author) from USA on February 27, 2020:

Indeed. It was the best with coffee. Thanks for commenting. I appreciated it :)

Rachelle Williams from Tempe, AZ on February 27, 2020:

OMG! This looks absolutely delicious! I'm not usually a fan of sweets, but this one "takes the cake," so to say. I've printed this and I can't wait to try it, and I'll let you know how it turns out...

Travel Chef from Manila on February 26, 2020:

I love the icing and fresh berries on top. This could be a perfect match for coffee, hot chocolate or tea.

Liza (author) from USA on February 26, 2020:

Thank you, Nella. This lemon bread tastes so good with the raspberries inside :) and so perfect with coffee!

Nella DiCarlo from Guelph, Ontario on February 26, 2020:

This looks delicious Liza! I love raspberries.

Liza (author) from USA on February 26, 2020:

Thank you for your lovely comment, Liz. The bread was delicious. I'm glad I did with the raspberries this time.

Liz Westwood from UK on February 26, 2020:

This is a great idea. I like the combination of flavours and the finished product looks amazing.

Liza (author) from USA on February 25, 2020:

Hi Nyesha, yes, I do too! The fresh fruits always bring a refreshing flavor, especially in baked goods. I can't stop using them in my recipe. By the way, I love sharing pleasing and tasty recipes. Thank you for commenting. I really appreciated it.

Nyesha Pagnou MPH from USA on February 25, 2020:

Hi Liza,

I love to use fresh fruit in recipes and this recipe looks very enticing. Thanks so much for sharing it.

- Nyesha