Fun Fact: Growing up, I absolutely hated pineapples in cakes and it wasn’t until I was much older (18 to be exact) that I finally let go of my aversion and actually started eating pineapple. It was time I introduced this sticky sweetness on the blog.
I partnered up with Kitchen Mama to share this delicious Pineapple Upside Down Cake. Their electric can openers are so handy and hassle-free! If you use canned food regularly for cooking and baking, you need one of these in your kitchen right now. You can shop their collection here. Continue reading “Pineapple Upside-Down Cake-So Easy!”
Welcome old and new friends! These gorgeous fudgy brownies have been alive on my channel for a few years. This is one of the first few recipes that I shot for my YouTube channel. Having created this blog much later, I didn’t add some of my earlier recipes. I’m slowly beginning to make some of favorite creations to add to my blog.
These fudgy brownies are a no-brainer. Remember, key to the fudge is melting chocolate and butter and then incorporating the remaining ingredients: eggs, cocoa and flour. Get your hands on the good kind of chocolate. It will truly up your brownie game! These brownies should not be cakey at all unless you overbake them. We’re not adding any leavening agent like baking soda or baking powder. Keep checking up on it in the oven and pull the pan out once a skewer inserted in the center comes out with fudgy crumbs attached- ~30-35 minutes mark should do it but I’d recommend to start checking up around 25 minutes. Tend to these bad boys like you would a bad boy :p Continue reading “Fudgiest Brownies You Will Ever Make!”
Ever wondered why your Pound Cake always came out so crumby? The secret to making a Pound Cake that is fluffy and has a very fine crumb is to get all the ingredients at room temperature. This is truly the only secret! Butter should be soft because it just creams a whole lot better with sugar. Eggs should be out of the fridge at least an hour early (I soak them in warm water for 10 mins). And milk should not be chilled. If you have the patience for it, I’d say go ahead and sift in the flour because sifting helps to lighten it up. All your hard work will pay off when you slice into this Pound Cake.
A handy tip when you bake cakes: let the cake cool completely before slicing. Cakes need time to cool. If you slice into a cake fresh out of the oven, you run the risk of leaving crumbs all over your cutting board. Be patient. I also like to use a baking pan that has sharp corners. God knows it took me so long to find the right pan. Mine is from Chicago Metallic (no, this is not an ad.) I just really like how the cake turns out. The slices come out sharp and clean but a loaf pan with rounded corners is fine too.
You may be wondering if I have tried making Pound Cake with a leavening agent. I have actually, with a scant 1/4 tsp baking powder which indeed lifts the cake ever so slightly. To be honest, the result of that cake is just as good. However, a traditional Pound Cake relies on creaming the ingredients to naturally raise the cake without the help of a leavener. I like to keep things traditional every once in a while.
Continue reading “Pound Cake with a fine crumb”
Sheer Khurma is a popular Pakistani dessert prepared around religious holidays to add just the right amount of sweetness to the Eid table. Similar to desserts like Kheer and Kulfi, Sheer Khurma is also made with milk that is thickened slowly with the help of roasted vermicelli. Essentially, vermicelli is a type of pasta (not similar to rice noodles) and the starch allows milk to thicken. Continue reading “Sheer Khurma Recipe”
Flan is essentially a Spanish pudding that is baked.. or a custard that is baked in a water bath. It’s that one dessert that looks so fancy glazed in golden delicious caramel but requires literally the least amount of ingredients possible. Eggs, evaporated milk, condensed milk and BOOM…you’re about to have serious foodgasm! Because condensed milk is essential, flan is quite rich so don’t go ham on the thing!
The reason I like to add a combination of egg yolks and whole eggs is to give flan that richness that it is known for. Garnish with a sprig of mint and you have yourself the most gorgeous slice. Simple, yet elegant.
Author: Rookie With A Cookie
- ¼ cup sugar
- 3 egg yolks plus 2 whole eggs
- 1 can condensed milk
- 1 can evaporated milk
- 1 tsp vanilla
- Preheat oven to 350 degrees F.
- First, begin by making the caramel. In a saucepan over very low heat, cook sugar until it turns a deep amber color and all the crystals have melted. Tilt the pan so the sugar melts evenly. DO NOT USE ANY UTENSIL.
- Once sugar has caramelized, pour it quickly into an 8 inch round pan. It's okay if the sugar crystallizes because once the flan is baked, the caramel will melt.
- To make the flan custard, crack 4 eggs in a large mixing bowl and whisk together (I use my large 1 quart measuring mug).
- Slowly add in condensed milk and mix it into the eggs really well. (Condensed milk is quite thick so I like to add it before evaporated milk).
- Finally pour in the evaporate milk along with vanilla and whisk really well.
- Pour this mixture over the caramel.
- Next, place the pan in a roasting tray filled half way up with water. This is called water bath. This will ensure that the flan evenly bakes in the oven.
- Bake for 55-60 minutes or just until the edges are set and the center still wobbles a little bit when you shake the pan.
- Let the flan cool on the counter before placing it in the fridge for a 3-4 hours to set.
- When ready to unmold, run a knife under hot water, wipe it clean, and then run it along the edge of the pan.
- Shimmy the pan a little and invert the flan onto a large serving dish. Make sure the dish has raised edges to catch all that melted caramel.
- Slice and enjoy!
Living in the states, I have yet to find a place that makes authentic kulfi–a creamy, grainy textured icecream with just a hint of cardamom. I picked one from a grocery store I get my meat from AFTER I made this kulfi. I inspected the ingredients, reassured that condensed milk was not listed and took a bite. Oh let me tell you that that sorry piece of kulfi did not even come close. I’m not saying it was not good. It was good but it just wasn’t kulfi.
The key ingredient in kulfi is khoya. Khoya is essentially those milk solids you see clinging to the sides of the pot when you let milk simmer for a long long time. Unless you want to stand over the stove and seduce the milk, I suggest you get a nice big 350g block of Khoya or Mava from a South Asian store. It’s about 7 bucks. For this recipe you will only need about 1/3 of that block so you can triple the recipe if you like.
Homemade Kulfi with Khoya
Author: Rookie With A Cookie
Recipe type: Dessert
- 4 cups whole milk
- 6 tbsp Sugar
- ¾ cups crumbled milk solids (Khoya)
- ¼ tsp crushed cardamom seeds
- ¼ cup chopped nuts, optional (almonds and pistachio)
- In a stainless steel saucepan over medium heat, bring milk and sugar to a simmer until sugar has dissolved-- a couple minutes.
- Lower the flame and add in the crumbled milk solids.
- Continue cooking the milk on a low heat for 30-40 minutes so the milk solids can dissolve. The texture will remain a bit grainy. Make sure to stir every once in a while to ensure that the milk doesn't catch at the bottom of the pan.
- Add in the crushed cardamom seeds and nuts.
- Pour the kheer in any freezer-safe molds (kheer molds are available online) and place in freezer for a few hours until the kheer is frozen.
- To unmold, place a toothpick or popsicle stick into the center of the frozen kheerand place the mold in hot water for 10 seconds. Run a knife along the edge of the mold to loosen the kheer using the popsicle stick.
Right when I discovered my love for coffee, I discovered Tierra Mia. It’s my second home. You’ll usually find me there in the evenings either typing at my laptop to edit these videos, or sitting across from a new face. I love meeting people for the first time over a good cup of latte.
But of course this video is not about that Cubano Con Leche I have the baristas make piping hot for me; this video is about the delicious accompaniment to that latte. The cheese and guava filled pastry is a popular dessert in Latin America. Porto’s Cafe has a similar version. But that doesn’t matter because mine tastes so much fresher and better simply because that pastry is going from the oven straight to my mouth. It’s warm, flaky and that guava gives it such a delicious kick. And I didn’t lie when I said “I’m bagging these up and taking them with me to Tierra Mia,” because I did!
Continue reading “Guava and Cheese Pastry”
I was pretty absent from my blog this past month. In between traveling back home to Pakistan to see my family, eating a lot of deliciously spicy Pakistani food, I had time only to snap some pictures for Instagram. I held myself to my promise and did not do any cooking back home except for a farewell pizza I just had to make for my dad the night before leaving Pakistan. Mostly I was out and about eating all the foods I had on my list. And my list was pretty long. The second day alone, I had my dad drive me to one of the busiest areas in Karachi, Burns Road, because I had a bad craving for kheer (rice pudding) that’s served in ceramics bowls. A few days later I would find out that a mithai store near my house carries that same kheer in the very same ceramic bowls. All I could think while scraping away at the last bits of kheer congealed to the ceramic bowl was that I really need to start learning to make Pakistani desserts.Kheer is one that requires patience and time. I have yet to replicate that flavor you get only from kheer in Pakistan. But what I have mastered, thanks to my aunt for showing me, the easiest Gajar (carrot) Halwa. Made with sweetened carrots cooked for a long time, Carrot halwa is one of the most popular Pakistani desserts. You’ll find heaps of it served at weddings. There was heaps of it at the wedding I attended during my visit!
Before deciding on this dessert for my blog, I asked my brother if he likes gajar ka halwa. He said no. But that no turned to yes and that yes to “Holy hell this is so good because I don’t even like gajar ka halwa!” Success.
I also realized that this is my first Pakistani dessert on my blog and definitely the right one to start with. It’s a crowd pleaser, amazingly delicious, aromatic and now with this recipe ridiculously simple to make.
4 Ingredient Carrot Halwa Recipe
Author: Rookie With A Cookie
Recipe type: Carrot Halwa
- 6 tbsp unsalted butter
- 2 lbs carrots grated
- t tsp cardamom powder
- 1 14 oz can sweetened condensed milk
- pinch of salt
- ¾ cup nuts (blanched almonds, sliced cashews and pistachios)
- Grate carrots on the smallest hole of the grater. Squeeze out the juice from the carrots with your hands. Discard the juice (drink up the juice).
- Heat up a skillet on medium flame and melt butter.
- Add grated carrots and sautee for five minutes.
- Add cardamom powder (freshly ground is best, but store-bought one is okay too).
- Let the carrots cook until soft, another 15 minutes. The color of the carrots will get dull.
- Pour in condensed milk and on low heat continue cooking for another 30 minutes. You can turn the flame up just a little bit. Be sure to frequently stir the carrots. After the condensed milk has completely evaporated, the carrots should appear sticky and dry. It may take anywhere from 30-40 minutes so keep an eye on the pan.
- At this point, add in the nuts. To blanch almonds, soak it in hot water for 5-10 minutes, peel the skin and slice them in slivers (or just use slivered almonds).
- Serve warm!
- This can be stored in the fridge for 4-5 days. To serve, just reheat in microwave for 15 seconds.