BANANA AND CHOCOLATE CHIP MUFFINS - ONE BOWL



I have been using this recipe for a long time. I have it written it down and I have completely forgotten the source. This recipe is a keeper for sure........PLEASE do try it out. They are super soft and moist and delicious. Most importantly there's absolutely no mess and no bowl S to wash up! It's just a mix mix mix and bake recipe! perfect to try out with the kids!!


School holidays have started and I made these muffins my girls a few days ago.......my younger one had so much fun mixing and following instructions. Did u watch my insta stories?? Follow my Instagram account for more fun.....search   'farahs_cookbook'

MAKES 12 MUFFINS
INGREDIENTS:
all purpose flour - 1 and 1/2 cups
baking soda - 1 tsp
baking powder - 1 tsp
salt - 1/2 tsp
egg - 1
sugar - 3/4 cup 
butter, melted - 1/3 cup
mashed banana - 1 and 1/2 cups 
chocolate chips - 3/4 cup

PROCESS:
  • In a bowl whisk the butter and sugar together. (hand whisk is fine)
  • Add in the egg and whisk till frothy.
  • Stir in the mashed bananas. 
  • Add in the flour, baking powder, baking soda and salt.
  • Give it a quick mix and add in the choco chips in the end.
  • Pour into muffin cups (fill three- fourths) and bake in a preheated oven at 180 degrees for 15-20 mins or until they are cooked or a stick inserted comes out clean.

CHEESY GARLIC BREAD





I love working with yeast! Don't ask  me why! I actually find it so fascinating! .............and shaping it it is another thing I love doing! The star shape is now making its rounds for Christmas on Pinterest and  I've actually been eyeing it for quite awhile now.

Since we've already started school holidays, Aaliya and me worked this recipe last week! As usual I used my basic bread recipe I've been using for quite awhile now........and just added the garlic butter and cheese twist to it! 

YES!!!!!!! Lunch well sorted out ............but I died of the guilt later!!!






INGREDIENTS:

for the bread:

warm milk - 1 cup
intant yeast -3/4 tbsp
sugar - 2 tbsps
egg - 1
salt - 1 tsp
chili flakes - 1/2 tsp
mixed dried herbs - 1 tsp
bread flour - 3 cups
butter - 2 and 1/2 tbsp 

for the filling:
mozzarella cheese - 3/4 cup

for brushing:
dried mixed herbs - 1 tsp
garlic, minced - 2-3 cloves
butter, melted - 3 tbsps
chili flakes - optional

PROCESS:
  • In a large bowl, add the yeast, sugar, milk, salt and give it a whisk. 
  • Add in the egg, chili flakes, dried herbs and mix well. 
  • Add in the flour little by little and knead to form a stick dough. Add in the butter now and then so it is easy to handle the dough.
  • If you have a stand mixer it's easy . But if you don't have one, just knead for about 10 minutes by hand. Atleast you get a good arm workout ;)
  • The end dough will be slightly sticky. When you press on the dough slightly with a finger it will bounce back. Then you know you've got the perfect dough.
  • Transfer the dough to a slightly greased bowl. Brush the tops of the dough with some butter and close with a cling wrap. Place in a warm spot and leave it to rise to about double the size. (about 1 hour)
  • In the meanwhile take the melted butter  in a bowl. Add the garlic, herbs and chili flakes. Mix well. Keep ready.
  • Once the dough has doubled in size, lightly flour your work surface and place the dough on it. Punch the dough down.  Knead for a minute or so. (stretch the dough and fold back. Repeat)Greasing your hands helps.
  • Roll the dough out in the shape of a rectangle, about 1/2 inch thickness, or even less. Remember it rises more when it bakes. Brush with the melted garlic butter. 
  • Over half of the rectangle, evenly add the grated cheese on top. then, close the cheese side of the rectangle shut by folding the dough (by bringing the uncheesed side of the dough on top of the cheesed side..............if that makes sense?.........LOL) Seal the sides by lightly pinching the sides closed.
  • Place on a baking tray lined with parchment paper.
  • Brush the tops with the garlic butter. close with a cling wrap and rest for 10 minutes. 
  • Bake in a pre -heated oven at 180 degrees for 20 minutes or until the tops are light golden brown and beautiful!
  • Cut into strips and serve with ketchup........

CHOCOLATE PEANUT BUTTER PROTEIN BALLS



My husband is doing a no- carb diet at the  moment and is driving me insane! All he talks about these days are calories, healthy eating , veggies and lean meat............I'm lost! Well........truthfully speaking............. Im so jealous! Ughhh......why can't I have half the discipline he has???:(
Anyways............... I made these protein balls as a snack for him. Something he can snack on while he's at work.

I got this recipe from zehra's blog. Iv been following her on instagram for awhile now. She's a fitness instructor and she's amazing!

These peanut butter balls were so easy to make. All you need is a food processor and your good to go! My daughters had fun rolling and shaping them into balls. One was in charge of making the balls while the other rolled them in the coconut flakes.
Will definitely make them again and again........might even try different combinations!

Oh! and I made my own batch of peanut butter, which I used up for this recipe. It was super delish and was good to know it was 100% natural. I should have posted that recipe first.......but I was too excited about these protein balls ;)



INGREDIENTS:
Oats - 3/4 cup
Almonds - 12
Flax seeds - 4 tbsps
All natural Peanut butter - 3/4 cup 
Maple syrup - 2 to 3 tbsps
Cocoa powder - 2 tbsps
Medijool Dates, seeds removed and chopped - 2
Vanilla essence - 1/2 tsp
Pinch of sea salt
Coconut flakes to coat the balls (optional)

PROCESS:
  • In a blender, process the oats, almonds and flax seeds till they are like powder.
  • add in the peanut butter, maple syrup, cocoa powder, dates, vanilla and the sea salt. give it another good whizz till they have all come together.
  • transfer the contents into a bowl. using your hands mix it well. 
  • in a plate keep the coconut flakes (if using) ready.
  • then roughly  take a tbsp size of the dough and roll it with your fingers to form a ball. toss the ball into the coconut flakes so that it is evenly coated.
  • now pop one in your mouth :) 
  • keeps well in an air tight container for about a week.

RAVA LADOO






HAPPY DIWALI you guys!!

Sorry to have been MIA for awhile..........just got carried away with the usual chaos at home! I made these Rava Ladoos just so that I can share the recipe with you. But I had absolutely no time to post it before Diwali.

Just got back from our holiday today.........and didn't want to give myself more excuses of finding time to post here! So here goes...........hope you all a lovely Diwali with family and friends!:)



This recipe makes about 18 small ladoos.

INGREDIENTS:
rava - 1 cup
sugar - 1 cup
cardamom - 1 
ghee - 1/4 cup
cashewnuts,  - 10(broken roughly into bits)
raisins - 10

PROCESS:
  • Dry roast the rava on low flame for a few minutes until you get a nice aroma. Keep stirring so that it roasts evenly. It must not change colour. Let it cool.
  • Using a blender, powder the rava until fine and smooth. The finer it is the better.
  • Add the sugar and cardamom and continue blending till smooth.
  • Empty the powdered ingredients into a bowl.
  • In a small saucepan, heat the ghee. Add the cashewnuts. When it starts getting slightly brown add the raisins. Remove from flame.
  • Pour the ghee into the bowl containing the powdered sugar and rava. Mix well. When its warm enough to handle with your hand, take small quantities and roll it tight with your hands to form a small ball.
  • Start making the balls when the mixture is still warm. If it gets too dry or you're unable to make the balls, just add a bit more warm ghee and make the balls.
  • Store in an airtight container for about a week.

LinkWithin

Printfriendly