Little Woman's Kitchen

Chocolate Dipped S'mores on a Stick

2011-12-30T00:54:00.000-08:00

Although nothing compete the original recipe, but this one stands on a very unique and creative stage of s'mores. I liked the simplicity of this recipe and how fast it came togther for presentation. That's why it is so perfect for parties and birthdays. I give it 8 out of 10.

Chocolate Dipped S'mores On A Stick:

Ingredients:
Marshmallows (the flat jet puffed Mallows are great for this)
Chocolate Bars
Graham Crackers
Dipping Chocolate
popsicle sticks
sprinkles

Directions:

Simply stack 1/2 of a graham cracker with a chocolate bar and marshmallow and top with remaining graham cracker.

Place in the microwave for about 10 seconds – just long enough to slightly soften chocolate and marshmallow.

Quickly, while still warm, insert popsicle stick into marshmallow.

Place smores on wax paper lined sheet and put in freezer for about 30 minuets. This will make every thing nice and firm for dipping.

Melt your dipping chocolate (you can even use chocolate chips), I added a little shortening to the chocolate to thin it down a bit. Dip each of your s’mores and shower with sprinkles while still wet.

Place them to dry on waxed paper.

Enjoy!

Source: Adapted from tidymom

Mini Fruit Tart

2011-12-17T13:46:00.000-08:00

I have made these mini fruit tarts just for my husband's sake, as he loves these tarts. This time, I have added a very delicate touch to these tarts. I have covered the bottom of the tart with chocolate ganache and covered it with pastry cream :) who doesn't love chocolate just in everything! I thought that would enrich the flavour and indeed they were very rich and yummy and my husband loved them...

Mini Fruit Tart

Ingredients:
Yield: 6 mini tarts

For the Crust:
1 1/4 cup all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1/2 cup (1 stick) very cold unsalted butter, cut into small pieces
2-5 tablespoons ice cold water

For the Pastry Cream:

1 1/4 cups (300 ml) milk

2 large egg yolks

1/4 cup (50 grams) granulated white sugar

1/8 cup (20 grams) all-purpose flour

3 tablespoons (20 grams) cornstarch

1 teaspoon vanilla extract

Makes about 1 cup

For the Chocolate Ganache:

4 oz. Bittersweet Chocolate, chopped

1/2 cup heavy whipping cream

Directions:

To make the crust, in a cold, large bowl, mix together flour, salt and sugar. Add in butter pieces and cut into the flour using a pastry blender or the tines of a fork until the crumbs range in size from small to pea-sized.

Sprinkle 2 tablespoons of water over the dough and fold in quickly. Continue folding in one tablespoon of water at a time until the flour and crumbs are just moistened and start sticking together in larger clumps. (Note: You may not use all of the water to achieve this.) Use your hands to pull the dough together and form one disc. Wrap in parchment or plastic wrap and let it rest in the refrigerator for at least an hour.

Roll the dough out on a lightly floured surface and transfer to your pie pan. Bake for 25-30 minutes. Rotate the pan halfway through.

To make the pastry cream, in a medium-sized bowl, mix the sugar and egg yolks together with a whisk. (Never let the mixture sit too long or you will get pieces of egg forming.) Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste. Set aside.

Meanwhile in a saucepan combine the milk on medium heat until boiling. (The milk will foam up to the top of pan when done, so watch carefully.) Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.)

Place the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 - 60 seconds until it becomes very thick and it is hard to stir.

Remove from heat and immediately whisk in the vanilla extract. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool. If not using right away refrigerate until needed, up to 3 days. Beat before using to get rid of any lumps that may have formed.

To assemble the tart, Spread the ganache in a thin even layer over the bottom of the cooled tart shell. Allow the ganache to set before proceeding. Spread the pastry cream over the cooled ganache in the tart shell.

Starting from the outside and working toward the center, place the sliced strawberries in concentric circles slightly overlapping each other. Gently press the berries into the cream to help keep them in place. Drizzle with melted chocolate, if desired. Chill until ready to serve.

Source: crust from foodformyfamily, filling adapted from joy of baking

Sugar Ceam Pie

2011-12-13T05:18:00.000-08:00

I love cream and I love anything with cream. I have been waiting to try this recipe for so long. But, as we were moving out last month, I have been away from cooking quite a deal. I love my new kitchen. It is big and the best part of it, is the window. :) For, you all know, the secret behind good shots is good light.

Sugar Cream Pie

Ingredients:

For the Pie Crust:
This makes 2 (double) 9-inch crust
2 1/2 cup all purpose flour
1 tablespoon granulated sugar (omit for savoury filling)
1 teaspoon salt
1 cup (2 sticks) very cold unsalted butter, cut into small pieces
4-7 tablespoons ice cold water

For the Filling:
1/2 cup granulated sugar
1/4 cup corn starch or corn flour
4 tablespoon butter
1 cup heavy cream
1 cup whole milk
1 teaspoon vanilla extract
1 whole pie crust

Directions:

To make the crust, in a cold, large bowl, mix together flour, salt and sugar. Add in butter pieces and cut into the flour by using hand or a pastry blender or the tines of a fork until the crumbs range in size from small to pea-sized.

Sprinkle 2 tablespoons of water over the dough and fold in quickly. Continue folding in one tablespoon of water at a time until the flour and crumbs are just moistened and start sticking together in larger clumps. (Note: You may not use all of the water to achieve this.) Use your hands to pull the dough together and form two equal discs. Wrap in parchment or plastic wrap and let it rest in the refrigerator for at least an hour.

Roll the dough out on a lightly floured surface and transfer to your pie plate. Bake for 8-10 minutes.

To make the filling, in a small bowl, place the corn starch; set aside.

On low to medium heat in a medium-sized sauce pan, add the butter, the heavy cream and the milk. After the butter has melted, take some of the cream and pour over the corn starch and whisk until completely dissolved. Now add the sugar into the pan and pour the corn starch into the pan through a sifter, to ensure a smooth mixture. Cook, stirring constantly with a wire whisk just until the mixture is thick and creamy. This will take approximately 10-15 minutes.
Remove from heat and stir in the vanilla extract.
Immediately pour the mixture into the pie crust. Sprinkle with cinnamon.

Bake the pie at 375° F until it bubbles. Watch your pie carefully; this will not take long: I set my timer at 5 minutes and that seems to work perfectly.

Refrigerate and enjoy chilled.

Source: adapted the filling from Tasty Kitchen, and the crust from Foodformyfamily

Chocolate Cupcake

2011-12-10T08:48:00.000-08:00

This kind of cupcake is so moist and fluffy. The last thing you want your cupcake is to be dense and hard, and this recipe has just fulfilled my needs. The original recipe called for 1 cup of flour, however I found it too watery, so I added 1/4 cup more, which was a right addition. You can even enhance the flavor of chocolate by adding chocolate chips or any kind of chocolate available in your kitchen.

Chocolate Cupcake

Yield: about 16 cupcakes

Ingredients:

1 cup sugar
1 cup water
1 cup vegetable oil
1 1/4 cup all purpose flour
2 teaspoon baking powder
1/3 cup unsweeten cocoa powder, good quality
1/4 cup sour cream, or plain yogurt
2 larg eggs
1teaspoon vanilla extract
pinch of salt

Directions:

Preheat the oven to 350 C. Line cupcake pan with paper liners. In a medium bowl, combine the flour, cocoa powder, baking powder salt. In the bowl of an electric mixer, combine the sugar and oil and beat together on medium-high speed until incoorperative, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition. Blend in the vanilla and sour cream. With the mixer on low speed, add in the dry ingredients in three additions.

Divide the batter evenly between the prepared liners. Bake 15-18 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pans 5-10 minutes before transferring to a wire rack to cool completely.

Decorate as desired.

Cheesy Chicken Enchilada

2011-12-03T03:35:00.000-08:00

This recipe is by all means so overwhelming. Thanks to my cousin Dalia who introduced me to such an amazing cheesy chicken enchilada recipe. In fact, there are hundreds of different recipes out there but, definitely not all of them worth trying. At the beginning I used to purchase the flour tortillas, but later I start making my homemade tortillas, which I will be posting them separately.

Cheesy Chicken Enchilada

Direction:

Yeild: 6 servings

4 boneless, skinless chicken breasts

1 medium onion, finely chopped

1 (15 oz.) can tomato sauce

1 can enchilada sauce

2 fresh tomatoes, diced

3 cloves garlic, minced

2 tablespoon taco seasoning

1/2 cup minced fresh cilantro

1 green bell pepper, chopped

1 green onion, chopped, for serving

1 cup water

2 cups Cheddar cheese

12 corn or flour tortillas

Directions:

Place the chicken in some boiling water, season with salt and pepper, and cook until it is completely cooked through. Transfer the chicken to a plate and set aside to cool down.

For the Sauce, Combine the onion with 1 tablespoon of oil, in a large saucepan over medium heat. Cook, stirring often, until the onion has softened, about 5 minutes. Add the garlic, bell pepper and cook for another 2-3 minutes. Now, add tomato sauce, enchilada sauce, water, chopped tomatoes and taco seasoning. Season with salt and pepper. Bring the sauce to a simmer, lower the heat and cook until slightly thickened, about 10-15 minutes.

Back to the chicken, by using two forks, start shredding the breasts. Transfer the shredded chicken to the sauce after it has been cooked through. Add ½ cup of cheddar cheese and cilantro to the mixture and stir well.

Preheat the oven to 200˚. Now you are ready to fill each tortilla with this mixture. Oil a Pyrex baking dish and put some sauce on the bottom so that the tortilla doesn’t burn and also so that it can stick to the sauce and not fall apart. Stack the tortillas on a plate, cover with plastic wrap, and microwave for 40-60 seconds, until warm and pliable. Spoon 1/3 cup of the chicken mixture evenly down the center of a tortilla. Roll up the tortilla around the filling tightly, and place in the prepared baking dish, seam-side down. Repeat with the remaining filling and tortillas.

After they all have been arranged, top each one with more of the sauce mixture (just the liquid not the chicken or pepper. All the chicken and pepper should be inside the enchilada by now). Sprinkle with the remaining cheddar cheese.

Bake in oven for about 20 minutes until all cheese melts.

Take out and serve with chopped green onions on top. Make Spanish rice is so good with it.

Adapted from: Dalia's Delights

Best Tropical Carrot Cake Ever

2011-11-21T07:22:00.000-08:00

I have been craving to make this tropical carrot cake for long. Honestly, I was afraid of making this kind of cake. I didn’t imagine how I could feed a cake with carrot, until I had the enough courage to give it a try. I had some skepticism about the cream cheese frosting, as my first attempt was failure. But, fortunately, I was so glad that the cake, and most importantly the cream cheese, came out so delicious and tasty.

Tropical Carrot Cake

Ingredients:

For the cake

1 1/4 cups granulated sugar

1 cup vegetable oil

3 egg, room temprature.

1 1/2 cups all-purpos flour

2 1/2 cups shredded carrot (4 medium)

1 teaspoon cinnamon

1/2 teaspoon baking soda

1 teaspoon vanilla

1/2 teaspoon salt

1 heaped teaspoon baking powder

1cup cparsly chopped walnuts

For the frosting

8 ounces cream cheese

2 to 3 tablespoon butter, room temprature.

1 teaspoon vanilla

3 cups powdered sugar, sifted.

Directions:

Heat the oven to 350 F. Grease bottom and sides of two 8-inch round pans with butter and lighly flour. I a large, beat granulated sugar, oil, eggs and vanilla by hand or electric mixer on low speed for about 30 seconds or until blended. Add flour, cinnamon, baking soda, and salt; beat on low speed for 1 minute. stir in carrots and nuts. pour into pan(s).

Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool round pans for 10 minutes; remove from pan and let cool competely, about 1 hour.

To make the frosting, in a medium bowl, beat crem cheese, butter, milk and vanilla by hand or using electric mixer on ow speed until smooth. Gradually, beat in powdered sugar, 1 cup at a time until smooth and spreadable. Fill and frost the round layers, store in refrigerator.

Grilled Liver

2011-11-16T08:01:00.000-08:00

It’s Feast…Yaay! Eid al-Adha is NO Eid without grilled liver in breakfast! It’s a custom in Egypt that people eats meat in breakfast. The kind of meat varies from house to house, but my family usually grills liver! It is so yummy and delicious. The dressing is so simple and zesty, and the best part of it, is that it is being grilled.

Grilled Liver

Ingredients:

Yield: 6 servings

1 lb/500 kgs raw liver

Juice of 1 big lemon

5 tablespoon fresh ginger

salt and pepper

Directions:

slice the liver evenly, about 1 cm in thickness. season with salt, pepper, ginger and lemon. Keep it overnight in the fridge. When you are ready to cook, prepare the griller, and arrange the liver pieces evenly. Do not overlap. repeat the same until you finish.

Source: Hind's original.

Roasted Tomato Soup with broiled Cheddar

2011-11-07T11:16:00.000-08:00

I was so much excited when I saw this recipe. My expectations were absolutely right. The roasted tomato altered the ordinary tomato soup from good to superb! The roasted garlic, as well, added a lot to the flavor. My husband and I were enjoying it till the last bite.

Roasted Tomato Soup with broiled Cheddar

Ingredients:
Yield: 4 servings

Soup1.5 kilos tomatoes, halved lengthwise
2 tablespoons olive oil
2 large or 4 small cloves garlic, unpeeled
1 teaspoon finely chopped fresh thyme leaves or 1/4 teaspoon dried
1/4 teaspoon (or more to taste) dried crushed red pepper
4 cups chicken or vegetable stock

Lid
4 1-inch slices from a large loaf or bread of your choice, toasted until hard and lightly buttered on one side
1 tablespoon grated raw onion
1 cup coarsely grated cheddar (or more to taste)

Directions:

Make soup:
Preheat oven to 400°F. Wrap garlic cloves in a tight foil packet. Place tomatoes, cut side up, on large baking sheet. Sprinkle generously with salt and pepper (I used 1 full teaspoon of Kosher salt). Drizzle tomatoes with olive oil. Add foil packet of garlic to tray. Roast until tomatoes are brown and tender (garlic will be very tender), about 1 hour. Cool slightly.

Unwrap garlic packet and peel cloves. Transfer cloves, tomatoes and any accumulated juices to a blender or food processor and pulse machine on and off until tomatoes are a chunky puree. Transfer tomatoes to medium pot and add thyme, crushed red pepper and stock and bring to a boil Reduce heat to a simmer and cook, uncovered, for 25 minutes. Remove from heat and adjust seasonings to taste.

Create cheddar lid:
Preheat oven to 350. Arrange four ovenproof soup bowls, crocks or large mugs on a large, foil-lined baking sheet. Stir grated onion into the warm soup. Float toast slice(s) in each bowl, buttered side up and divide grated cheese generously over top. (If you’re using a wide bowl, you might find that you want more cheese to create a thick, broiled lid.) Bake soups on tray for 15 to 20 minutes, until cheese on top is bubbling and brown at the edges. If you’d like it even more bronzed on top, preheat your broiler and finish soups for a minute or two under it. Serve immediately.

Do ahead: Soup can be prepared one day ahead, and kept covered in the fridge. Rewarm before serving.

ENJOY!

Source: Adapted from Smitten Kitchen

Thick & Chewy chocolate Chip Cookies

2011-10-31T11:46:00.000-07:00

I have tried sooo many recipies and I have never been satisfied with any one of them. I came to see this in Baking Illustrated and Oh My...! This is the perfect homemade chocolate chip cookies EVER!
They are thick, they are chewy, they are warm, and they never last long in our house!

BTW, I hide couple of these in my drawer, just for my own comfort and pleasure :)

Thick & Chewy Chocolate Chip Cookies

Ingredients:

Yields: Makes 18 large cookies

2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed (7 ounces) light or dark brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1-1 1/2 cups semisweet chocolate chips

Directions:

Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 C/165 F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.

Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.

Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula.

Enjoy!

Source: Baking Illustrated

Apple Cake in Iron Skillet

2011-10-30T22:47:00.000-07:00

This cake is divine. The taste of the caramelized apples is just incredible. Thanks to my lovely mother-in-law who introduced me to such kind of cake. It must be served with vanilla ice cream, but unfortunatelly i was running out. Well, this is my first attempt to a step-by-step recipe. So, I hope you enjoy it!

Melt 1 3/4 sticks of butter over low heat in a heavy skille, stainless will work too, as long as they’re ovenproof.

Grab some apples. Peel off the skin. Then core them and slice them into six wedges.

Grab 3/4 cup white sugar. And when the butter is just melted. Pour the sugar into the pan.Stir it around to evenly distribute…

Then lay the apples in the pan with the curved side down.

Try not to have too many huge, gaping areas.

Now, just leave this cooking over medium low heat. You don’t want the sugar to burn, but you do want it to start getting golden brown. And that’ll take a little while.

Meantime, make the batter:

In a bowl, mix flour, baking powder, salt, and cinnamon. Stir it all together and set it aside.

Now, in the bowl of an electric mixer, combine butter and sugar and beat it together until light and fluffy.

Then add vanilla. Vanilla makes everything taste better.

Crack in the eggs. Oops! You don't want any egg crust in the cake, like this little piece in the picture!

Now beat it all together again until totally combined.

Next comes sour cream, or plain yogurt.

After you mix in the sour cream, add the flour mixture gradually until it’s all combined.

By now the apples have been cooking for about fifteen minutes, and the sugar/butter mixture had gotten a little bit of color. And the apples are fork tender, so tender that it will be an exercise in discipline not to forgo the whole cake nonsense and just eat this right out of the skillet.

Drop the batter in large spoonfuls as evenly over the top of the apples as you can.

Then grab an offset spatula or knife. Use the spatula to carefully spread the batter evenly over the apples. You don’t want to press too hard. Now pop it in the oven and bake it for 20 to 25 minutes.

Or until golden brown..mmm..so yummy!

We need to invert the cake, so grab a big plate or a milkglass cake pedestal and place it face down on the pan.

Then, holding the cake plate tightly against the skillet (with hot pads, of course!) flip it over so that the skillet is upside down.

This is a rustic, lumpy, imperfect cake. To serve, cut a big slice. And serve it with a scoop of pure vanilla ice cream.

Enjoy!

Apple Cake in Iron Skillet

Ingredients

4 whole To 5 Whole Granny Smith Apples, Peeled, Cored, And Cut Into Six Equal Pieces
1-3/4 stick Butter
3/4 cups Sugar
_____
FOR THE CAKE:
1 stick Butter
2/3 cups Sugar
1-1/2 teaspoon Vanilla
2 whole Large Eggs
1/2 cup Sour Cream
1-1/2 cup All-purpose Flour
1-1/2 teaspoon Baking Powder
1 teaspoon Salt
1/2 teaspoon Cinnamon

Directions:

Preheat oven to 375 degrees.

In a 9 to 10-inch skillet, melt 1 3/4 sticks butter over low heat. Add 3/4 cup sugar to the pan and stir around, then place apple slices, wedge side down, in the pan. Don’t pack them too tightly, but try not to leave overly large gaps. Allow this to cook over low/medium-low heat while you make the cake batter.

In the bowl of an electric mixer, beat 1 stick of butter and 2/3 cup sugar until light and fluffy. Mix in vanilla and eggs. Add sour cream and mix well. Gradually add flour mixture until just combined.
Remove skillet from heat. Spoon batter over the top, then spread gently so batter is evenly distributed.

Bake for 20 to 25 minutes, or until cake is golden brown and bubbly. Allow cake to sit in skillet for five minutes, then invert onto a serving plate. Don’t worry if some of the topping isn’t perfect—it’ll taste perfect!

Serve warm with vanilla ice cream.

Source: Adapted from The Pioneer Woman

Chicken Noodle Soup

2011-10-25T04:01:00.000-07:00

Want a comfortable and delicious food? Try this and you will never regret! This was my first attempt to try this recipe and I must say, it was totally successful, totally delicious! Such a warm dish should not get so far from our weekly menu. Besides, it was so easy to make one pot only, included protien, vegetables and starches, rather than making everything seperately.

Chicken Noodle Soup

Ingredients:
1 whole uncooked chicken
2 or 3 bay leaves
4 Cardamom
1 medium onion, thinly chopped
2 whole carrots, Diced
2 stalks celery, Diced
2 teaspoon salt
1/2 teaspoon pepper (more to taste)
1/2 bag egg noodles
3 tablespoon Flour

Directions:

Cover chicken in 3.5 liters of water. Bring to a boil, put the bayleaves, cardamom and the chopped onion. Then reduce heat to low. Simmer for 50 minutes.

Remove chicken from pot with a slotted spoon. When cool to handle, use two forks to remove as much meat from the bones as you can, slightly shredding meat in the process.

Add the carrots and celery to the pot, followed by the herbs and spices. Stir to combine and simmer for ten minutes to meld flavors.

Increase heat and add the noodles and chicken. Cook for 8 to 10 minutes.

Mix flour with a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.

Caramel Popcorn

2011-10-23T14:04:00.000-07:00

I felt in love with the caramel corn the moment it melt in my mouth. I still remember its sweetness when I first tried it at the cinema, about only a month ago. I then decided it was never too hard to make my homemade version. It was so much easy to put together. I like to keep things simple and this recipe can not be more simple.

Caramel Popcorn

Ingredients:

Yield: 4 cups

1/2 cup dried yellow popcorn

3 tbsp oil

1 cup sugar

1/2 cup light corn syrup

1/4 cup water

Directions:

Pop the popcorn in a large stockpot. Place the oil in the pot and heat over medium heat for about 30 seconds. Add the popcorn, covering the bottom of the pan with an even layers of kernels. Cover the pan and let the kernels heat until they begin to pop vigorously, 1 to 2 minutes. Shake the pan every 15 seconds so that the kernels will not burn. The corn should finish poping in 3 to 4 minutes.

Line cookie sheets with parchment paper.

In a heavy-bottomed saucepan, combine the sugar, corn syrup and water. Heat over medium-high heat until golden brown, about 15 minutes or until it is golden brown. Add some of the popcorn and coat it with the caramel. Use a wooden utensil to help coat the corn. Place the coated kernels on the parchment paper to cool. Repeat.

When cool, break up the clumps of caramel corn, keeping the corn clumps on the parchment.

Source: Apdated from Williams Sonoma

Braised Chicken in Coconut Milk

2011-10-22T11:29:00.000-07:00

In fact, I didn't expect much from this recipe. I am not really a fan of coconut or coconut milk. The only thing that made me make this recipe, was that I found a can of coconut milk on my shelf and I decided to get rid of it. To be honest, now, this became one of my top ten chicken recipes. I loved the combination of its spices. I believe the secret behind this recipe was the blend of coriander, cumin, paprika, curry powder and vinegar.

Braised Chicken in Coconut Milk

Ingredients:

Yield: 4 servings

2 tsp. ground coriander

1 tsp. ground cumin

1 tsp. sweet paprika

1 tsp. curry powder

2 tbsp. white wine vinegar

4 boneless, skinless chicken breast halves cut into 2-inch piece.

1 tbsp. veg. oil

1 cup thinly sliced onion (about 1 medium)

2 tbsp. minced garlic (about 3)

2 tbsp. minced fresh ginger

1 can coconut milk

1/2 tsp salt

Directions:

In a small bowl, mix coriander, cumin, paprika, curry and vinegar. Mix until paste forms. Rub spice mixture all over breast pieces.

Pour oil into nonstick fry pan over high heat. When oil is hot, add chicken and turn as needed to brown on both sides. 4 to 5 minutes total. Transfer to rimmed plate.

Add onion, garlic and ginger to pan; stir often until onion is lightly browned, 2 to 3 minutes. Add coconut milk and 1/2 teaspoon salt; stir often until mixture boils. Add chicken and any accumulated juices, then reduce heat, and simmer uncovered, for 10 12 minutes total. Add more salt to taste (if required), and garnish with pepper rings if desired.

Source: updated from My Recipes

5-Minute Chocolate Cake

2011-10-19T12:39:00.000-07:00

I love anything about Chocolate. This chocolate cake is super fast and super delicious. It melts in your mouth like magic . It is near like a brownie than a spongy cake. I loved how fast this cake turned to be. Just pop it in a microwave and be ready for the indulgement.

5-min Chocolate Cake

Ingredients:

3 tbsp flour
2 1/2 tbsp sugar
1 heaping tbsp coco powder
3 tbsp milk
3 tbsp oil
2 tsp egg
3 tbsp milk or semit sweet chocolate chips

Directions:
In a microwave mug, mix all the ingredients and pop it into the microwave for one and half minute. Then, enjoy the goodness!

Mini Pizza Boats

2011-10-14T11:16:00.000-07:00

I don't think i'll ever stop making this mini pizza for dinner,especially after a very long exhausting day. Two things, I like most about this meal, first is throwing all the ingredients, togtheron one side of a bun, second, its amazing and deliciuos taste. This mini pizza has always been a hit for us. I hope you enjoy it as much as we did!

Ingredients:

For the sauce:
4 tbsp ketchup
2 tbsp BBQ sauce
1 tbsp mayonnaise
1 tbsp mustard
1 tsp hot sauce (optional)

5 hot dog buns, cut in half
1/2 cup shredded mozzarela
1 medium red onion, chopped
2 fresh tomatoes, chopped
1/2 cup green or black olives, i used both
3/4 cup pepperoni, chopped

Directions:

Preheat the oven at 200 C for at least 20 minutes. Cut the hot dog buns in halves and put them on a baking sheet. Top with a thin layer of pizza sauce. Evenly distrubute all the ingredients except the mozzarella. transfer the baking sheet to the preheated oven and bake for 20-30 minutes or until the crut is lightly browned. Finally, place the cheese on top of each mini boat and Enjoy!

Yield: 10 halves.

Source: Hind's original

Virtual Birthday Party for My Best Friend

2011-10-12T07:47:00.000-07:00

September 25, was my best friend's, Nayerah Saad, 24th Birthday. Nayerah and I have been friends for about fifteen years or more. The reason why I made this cake especially for her day, is that i feel guilty towards her. I didn't greet her until this moment! So, I decided to make it up for her and make this cake. Happy Birthday Nayerah!

This is my second fondant cake. I am pretty much pleased with the result. The bottom Cake is a two layer 8-inch cake and the upper cake is one layer 6inch. I frosted the whole cake with vanilla buttercream and covered it with a very thin layer of fondant.

The Best Vanilla Buttercream Frosting:

Ingredients:
1 cup vegetable shortening
500g sifted icing sugar
1 tbsp meringue powder
1 tsp white vanilla flavor
13 tsp warm water
1/4 tsp salt

Directions:
In the bowl of an electric mixer with the paddle attachment, combine all the ingredients. Beat together on low speed until incorporated, scrapping down the bowl as needed. Gradually raise the speed to medium high until light and fluffy, about 3 minutes.

Enjoy!

Source: Apdated from Wilton

About Hind

2011-10-12T05:07:00.000-07:00

ABOUT US

Hi! I'm Hind, The Little Woman's Kitchen. I'm a wife of a wonderful husband, Amr, who has a widely open and very distinctive appetite, which I'm grateful to that. Also, I'm a mother of a two-year old amazing toddler boy, Mazen.

We also call him the Digital Boy! He loves anything related to digital equipments especially with buttons.

ABOUT ME

I'm a passionate foodie, cook, baker. I make sweet recipes with lots lots of calories and critically I'm always on a diet! :) I started this blog as a hobby and more likely to expose my hidden passion to food.

A very special thanks to my cute cousin Dalia, http://www.daliasdelights.blogspot.com/, who inspired me to the idea of creating a food blog and who was the first one triggered me to the world of food. Thanks Dalia!

Also, I would like to dedicate a very very special thanks to my best friend Yara Abdel Bassir, as she was my inspiration for my blog title. Thank you Yara! I really love it. :)

ABOUT PHOTOGRAPHY

After buying my Canon DSLR 60D, I came to see the world differently. I'm not a professional photographer, but I'm so eagerly learning how to take great shots with such great camera.