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Elevate your IFTAR with  Pistachio and lemon mini cheese cake 

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Elevate your IFTAR with  Pistachio and lemon mini cheese cake 

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By Ms. Samra Abbasi https://www.kiriarabia.com/kiri-pistachio-and-lemon-mini-cheesecakes/

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Ingredients:
"Kiri® Cream

1 1/2 Kiri® Cooking Block

300ml heavy cream

2 tablespoons lemon juice

1 1/2 tablespoons icing sugar

Cookie Crust

60g vanilla cookies

60g pistachios

50g butter, melted

Topping

4 tablespoons crushed pistachios

Lemon slices"

"Step 1: Prepare the crust

1. In a food processor, place the vanilla cookies and pistachios and mix until the mixture has a sandy consistency.

2. Place the cookie mixture in a bowl. Add the melted butter and mix to combine.

3. In individual cheesecake molds of 6.5cm diameter, place 1 tablespoon of the crust mixture and press it using a cup to smoothen it and spread it evenly. Refrigerate for 10 minutes.

Step 2: Prepare the Kiri® Cream

1. Place the Kiri® Cooking Block in a large bowl, and using an electric egg beater, mix until you have a smooth texture.

2. Add the heavy cream, icing sugar, and lemon juice and mix until the mixture is fluffy and thick.

3. Place the cream on top of the cookie crust and refrigerate for at least 4 hours or overnight until well set.

4. Gently unmold your mini-cheesecakes and decorate with pistachios and lemon slices on top. Serve right away."

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Kiri® Pistachio and Lemon Mini Cheesecakes - Kiri Arabia

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Kiri® Pistachio and Lemon Mini Cheesecakes Ingredients: "Kiri® Cream 1 1/2 Kiri® Cooking Block 300ml heavy cream 2 tablespoons lemon juice 1 1/2 tablespoons icing sugar Cookie Crust 60g vanilla cookies 60g pistachios 50g butter, melted Topping 4 tablespoons crushed pistachios Lemon slices" "Step 1: Prepare the crust In a food processor, place the vanilla [...]

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By Farah Khlaf 10-3This recipe of Chicken dynamite is fail-proof and super easy. This chicken is perfect for the appetizer and loved by kids and adults alike. It originated in P.F. Chang restaurant and it was created to provide a local alternative of dynamite shrimp. https://recipe52.com/chicken-dynamite-recipe/

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By Farah Khlaf 10-3This recipe of Chicken dynamite is fail-proof and super easy. This chicken is perfect for the appetizer and loved by kids and adults alike. It originated in P.F. Chang restaurant and it was created to provide a local alternative of dynamite shrimp. https://recipe52.com/chicken-dynamite-recipe/

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This recipe of Chicken dynamite is fail-proof and super easy. This chicken is perfect for the appetizer and loved by kids and adults alike. It originated in P.F. Chang restaurant and it was created to provide a local alternative of dynamite shrimp. While dynamite shrimp is made with bang band sauce, this dynamite chicken uses a comparatively more sweet and sour sauce, aptly referred to as dynamite sauce.

Velveting Chicken

The key to any fried chicken is a juicy, soft, and tender bite. To attain this you can either marinate the chicken overnight or use thigh pieces or another easiest method is velveting.

Velvetting Chicken is a well-guarded secret of Chinese restaurants in which you coat chicken with a tiny pinch of baking soda. Rest for 20 and then thorough wash under running tap water. This makes the flesh super soft. Make sure to apply baking soda all over and evenly. Set an alarm and wash chicken right after 20 minutes. Do not leave the chicken for long. This chicken can be added directly in soup and gravies with any marination. Velvetting not needed if using chicken thigh pieces, simply marinate for 20 minutes.

Other methods of velveting chicken are frying or using cornstarch or/and egg white. I'm not going in details of other methods in this post. You can find more about velveting here.

Variations and tips for Dynamite Chicken

If using chicken thigh pieces, velveting is not needed. Instead, marinate chicken for 30 minutes or two hours.

Flour: You may substitute wheat flour with plain flour or almond flour.

Serving tip: Ideally, fry chicken right before serving. If incase frying in the last moment is not possible. Fry chicken 20 minutes before serving and store in a barely heated oven to keep it warm. Coat in the sauce just before serving.

How to make Dynamite Chicken?

Dynamite Chicken is probably the easiest and tastiest of fried chicken dipped in sauce. I'm using the velveting technique to make the chicken breast soft.

Velvetting: To make chicken breast soft and melt in the mouth like velvet, I'm coating the chicken with a tiny pinch of baking soda. I'll leave to rest for 20 minutes only. (Set the timer and don't leave it for longer than 20 minutes.)

Then wash the chicken thoroughly, transfer to a colander to drain excess water. Pat dry with a kitchen towel. (BUT this step is optional. You can skip it if you are marinating the chicken overnight or using Chicken thigh pieces.)

Seasoning: Season chicken breast pieces with basic spices like garlic powder (or garlic paste), paprika (or Kashmiri chili), soy sauce, salt, and any herb. (if marinating overnight skip velveting step.)

Coating: In a bowl prepare egg wash, and in a plate mix flour mixture for coating. Dip seasoned chicken in egg wash first then in flour mixture, coat thoroughly. ( Only 1 coat is sufficient. )

Make Dynamite Sauce: Mix all ingredients of dynamite sauce in a bowl. Set aside. Do this step before frying chicken.
Frying: Fry chicken in hot oil on medium heat until golden and crispy. You may drizzle some sauce over chicken or thoroughly coat chicken with sauce. This is a personal choice. Serve immediately. (Check more serving tips in the tips section, above.)

Hungry for fried Chicken? Try these!
Dynamite Chicken

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This recipe of Chicken dynamite is fail-proof and super easy. This chicken is perfect for the appetizer and loved by kids and adults alike. It originated in P.F. Chang restaurant and it was created to provide a local alternative of dynamite shrimp.

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This is my BEST Chocolate Cake Recipe! With chocolate buttercream frosting and a chocolate sauce drizzled on top, you are going to love this moist chocolate cake . https://thenovicechefblog.com/best-chocolate-cake-recipe/

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This is my BEST Chocolate Cake Recipe! With chocolate buttercream frosting and a chocolate sauce drizzled on top, you are going to love this moist chocolate cake.

An Easy, Moist Chocolate Cake Recipe

This is what dreams are made of. My easy homemade Chocolate Cake is layer after layer of chocolate fantasies, kicking your sweet tooth to the curb! Every bite has a deep, robust flavor that is irresistibly moist.

But best yet, this recipe is so easy to make! Put the electric mixer away - all you need is a handheld whisk and a spoon! We're going to combine melted dark chocolate, butter, oil, and eggs and mix them together with simple dry ingredients for a melt-in-your-mouth experience.

It's All About the Buttercream

A beautiful chocolate cake like this needs a decadent frosting! Buttercream is an easy icing that combines unsalted butter and powdered sugar. There are many additions you can include to elevate a simple buttercream, such as vanilla extract, milk, espresso, caramel, peppermint extract, food coloring, and much more.

Use my recipe for Easy Chocolate Buttercream Frosting for this cake if you want a double dose of chocolate. It's a sweet and creamy mix of unsalted butter, cocoa powder, vanilla extract, salt, powdered sugar, and evaporated milk. It is perfect for those of us who love chocolate on chocolate!

For an elegant detailing, add a drizzle of my quick and easy homemade Chocolate Sauce to the decoration on top!

Recipe Ingredients

This chocolate cake may look fancy, but it's made of nothing but common baking ingredients! Everything on this list is easy to find at the store or is probably already be in your pantry:

What Makes This Chocolate Cake So Moist?

Unlike a typical cake recipe, we aren't using many tools, meaning we don't run the risk of over-mixing the batter (making the cake dry or dense). We're using heat to dissolve sugar into water, melting chocolate and butter into the mixture, then combining it all with oil, vanilla, and eggs. Since the batter is more wet than dry, we end up with a cake with double the moisture than an ordinary recipe!

How To Make Chocolate Cake

I promise you'll have a ton of fun creating this beautiful chocolate cake. Follow these easy directions to get started:

1. Prepare: Preheat the oven to 350°F. Butter three 8-inch round cake pans. Set aside.

2. Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

3. Dissolve: Combine the water and sugar in a medium saucepan over medium-high heat. Bring to a boil and stir until the sugar dissolves (about 1 minute).

4. Lower The Heat: Remove the saucepan from the heat and add in the chopped chocolate and butter, stirring occasionally until melted.

5. Wet Ingredients: Whisk in the vegetable oil and vanilla extract. Crack the eggs into the mixture, beating them quickly to avoid cooked or scrambled eggs. Stir in the dry ingredients until the chocolate cake mix is smooth.

6. Bake: Divide the cake batter evenly between the 3 prepared pans and bake for 20 to 23 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool: Let the cakes cool in the pans until they're all cool to the touch.

Can I Make this Cake in Two Layers?

Absolutely! Butter two 8-inch round cake pans instead before baking. Divide the batter evenly in both cake pans, filling to about half-full in each. The baking time may need to be extended to 30-35 minutes.

Tips For The Best Chocolate Cake

Use a high-quality cocoa powder and dark chocolate for the best tasting cake.

Let the cake cool completely before decorating, otherwise, the icing will melt. The cake layers can be made a day before adding the frosting.

Use room temperature eggs to help the cake rise better.

If you're looking for extra protection in your cake pans, flour the edges of each pan after you've buttered them and/or add a circle of parchment paper to the bottom. There's will guarantee your cake will not stick!

After you've finished decorating the cake, allow it to set in the fridge for at least 1 hour.

Recipe Modifications

Gluten-Free Chocolate Cake: Use the same amount of a gluten-free flour blend instead.

Dairy-Free Chocolate Cake: You're in luck! This cake is naturally dairy-free, as high-quality dark chocolate and cocoa powder both contain no dairy. You will need to use a different frosting recipe or sub the evaporated milk for coconut milk.

Cake Without Eggs: Yes, it can be done! Check out my recipe for Chocolate Mayonnaise Cake where I substituted oil and raw eggs for mayo. Alternatively, leave the eggs out of this recipe and replace them with ¼ cup of plain yogurt. It's not exactly the same, but will work in a pinch!

Espresso Powder: Adding 2 teaspoons of espresso powder to the dry ingredients will only enhance the chocolate flavor and NOT make the cake taste like coffee. Or, add a couple of tablespoons of espresso powder for a chocolate coffee cake!

Peanut Butter Frosting: Add a nutty flavor by using my Peanut Butter Frosting instead of Chocolate Buttercream!

How to Store Chocolate Cake

This cake is so good I doubt you'll have any leftovers, but if you do, cover the cake with a lid or plastic wrap and keep it in your fridge. It should stay fresh for up to 3 days.

You can freeze chocolate cake as well. Bake the cake layers as normal, wrap them individually in plastic wrap once cooled, and freeze for up to 3 months. A frosted cake will last just as long when kept covered in the freezer. To thaw, leave it in the fridge overnight and serve cold.

Chocolate buttercream can be made up to 4 days in advance. Store it in an airtight container in the fridge, then let it sit at room temperature for 1 to 2 hours before using. You can also freeze the buttercream for up to 3 months.

I know you are going to love this cake almost as much as my family does - they are Chocolate Cake fanatics! We have been making this for birthday cakes for years and it never disappoints. It's a great versatile cake that will hold up to many different flavors of frostings so you can change it up for each special person's birthday.

Please leave a review or comment below letting me know how this recipe turns out for you!

Want to Save This Recipe?

This post may contain affiliate links. Read my disclosure policy.

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The BEST Chocolate Cake Recipe Ever - Easy, Moist Chocolate Cake!

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This is my BEST Chocolate Cake Recipe! With chocolate buttercream frosting and a chocolate sauce drizzled on top, you are going to love this moist chocolate cake. This is what dreams are made of. My easy homemade Chocolate Cake is layer after layer of chocolate fantasies, kicking your sweet tooth to the curb!

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How to make scrumptious brownies!!!

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By Filed Under: Karina Cakes

The Best, Fudgy ONE BOWL Cocoa Brownies! A special addition gives these brownies a super fudgy centre without losing that crispy, crackly top!

Recipe for the Best Fudgy Cocoa Brownies with crackly tops. So simple but SO delicious, they are gone in seconds!

BROWNIES RECIPE

What if I told you that you DON'T need to melt chocolate or chocolate chips with butter together to make brownies, AND you don't need two separate bowls. Just one bowl and 5 minutes bringing it all together to make the BEST brownies you've ever eaten in this lifetime. The best part is they're only 144 calories EACH! Better than the usual 356 calorie brownies, am I right?

After testing what feels like a lifetime of brownies, these FINALLY came out a perfect texture, and have been made weekly ever since. The one ingredient I add to these brownies that is different from most recipes is a small amount of oil. The oil is JUST enough to keep the centres extremely fudgy, without compromising the crispy, crackly crust you can see in these photos.

With all of the brownie making going on here, I do have a few tips for these cocoa brownies to stay fudgy-licious:

1. Hot melted butter creates those crackly tops!

2. Whisk your butter and sugar really well.

3. Beat in your eggs for a good minute. This step is crucial for that crackly top

4. Do NOT over beat your batter once the flour and cocoa powder are added. THAT creates air in the batter which will give you cake-like textured brownies. Cakey is okay, but not today friends.

5. Try NOT over bake them! I like mine at exactly 21:30 minutes. You can go a little bit over if you like them set a bit more, but I don't recommend it if you're looking for the fudgiest brownies in this lifetime.

6. I bake my brownies on the top shelf in the oven. I find the middle shelf cooks them a lot faster and dries them out.

I mean....do you SEE the fudginess down there?????

Biting into these is pure R-rated heaven.

As much as I love these Low Carb Zucchini Brownies, and these Flourless Hazelnut Brownies, I'm thinking these cocoa brownies are even better.

WATCH HOW WE MAKE THE Best Fudgy Cocoa Brownies RIGHT HERE!

FOR THICKER DOUBLE BATCH BROWNIES: USE THIS RECIPE! FIND IT ON FACEBOOK HERE

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Best Fudgy Cocoa Brownies - Cafe Delites

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By Filed Under: Karina Cakes Recipe for the Best Fudgy Cocoa Brownies with crackly tops. So simple but SO delicious, they are gone in seconds! What if I told you that you DON'T need to melt chocolate or chocolate chips with butter together to make brownies, AND you don't need two separate bowls.

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Try it, it's delicious!

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I recently helped throw a bridal shower for a friend and it was the host's brilliant idea to have a smoothie bar along with gourmet s'mores around a fire pit. Best, shower, ever.

I was selected as the smoothie recipe generator, so I offered up a few variations that were made into recipe cards for the guests to follow. This recipe for Summer in a Cup was one of them, which just so happened to be a total fave among guests.

If you like berries, citrus and sweet-creamy smoothies, this is the recipe for you.

It starts with frozen banana and loads of frozen raspberries. This provides a cold, creamy-thick base, as well as a sweet-tart flavor contrast. Next comes unsweetened Almond Breeze almond milk, orange juice and pomegranate juice for the perfect mix of creamy, sweet and tart.

This smoothie truly is summer in a cup.

What's it taste like?

Mega creamy
Cold
Perfectly sweet
Not too tart
Refreshing
Citrusy
& Satisfying

Of all of the smoothies I've made ( and I've made a lot), this is definitely one of my favorites to date!

If you want, add a handful of greens for extra nutrition (although it will likely turn it a not-so-flattering hue). Add silken tofu for a protein boost.

If you make this smoothie - and you totally should - take a picture and tag it #minimalistbaker on Instagram! I'd love to see what you come up with! Cheers and happy (almost) summer!

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Summer Berry Smoothie | Minimalist Baker Recipes

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I recently helped throw a bridal shower for a friend and it was the host's brilliant idea to have a smoothie bar along with gourmet s'mores around a fire pit. Best, shower, ever. I was selected as the smoothie recipe generator, so I offered up a few variations that were made into recipe cards for the guests to follow.

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Mozzarella Cheese Corn Dog Recipe [Korean Street Food]

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Frothy Dalgona Coffee | 달고나 커피 | Cooking RPG

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Try out the Lemon chess pie with berry sauce!

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Ingredients

1 cup all-purpose flour

1/2 cup sweetened shredded coconut

1/4 teaspoon salt

1/3 cup cold butter, cubed

3 to 4 tablespoons ice water

FILLING:

6 large eggs, room temperature

1-1/2 cups sugar

1/3 cup buttermilk

1/3 cup lemon juice

3 tablespoons cornmeal

2 tablespoons grated lemon zest

1/4 teaspoon salt

Dash ground nutmeg

1/2 cup butter, melted

BERRY SAUCE:

2/3 cup water

1/3 cup sugar

1 package (12 ounces) frozen unsweetened mixed berries, thawed and drained

2 teaspoons lemon juice

Directions

Place the flour, coconut and salt in a food processor; process until blended. Add butter; pulse until mixture is the size of peas. While pulsing, add just enough ice water to form moist crumbs. Shape dough into a disk; wrap in plastic. Refrigerate for 30 minutes or overnight.

Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim dough to 1/2 in. beyond rim of plate; flute edge. Line unpricked dough with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.

Bake on a lower oven rack for 8 minutes. Remove foil and weights; bake until crust is light brown, 6-9 minutes longer. Cool on a wire rack. Reduce oven setting to 325°.

In a large bowl, whisk the eggs, sugar, buttermilk, lemon juice, cornmeal, lemon zest, salt and nutmeg. Gradually whisk in butter. Pour into crust. Cover edge with foil to prevent overbrowning.

Bake until a knife inserted in the center comes out clean, for 35-40 minutes. Remove foil. Cool on a wire rack. Refrigerate, covered, for 3 hours or until chilled.

For sauce, in a small saucepan, bring water and sugar to a boil. Cook until syrup is reduced to 1/4 cup; transfer to a small bowl. Cool completely. Just before serving, stir in berries and lemon juice; serve with pie.

Nutrition Facts

1 piece with 3 tablespoons sauce: 528 calories, 25g fat (15g saturated fat), 191mg cholesterol, 389mg sodium, 70g carbohydrate (53g sugars, 2g fiber), 7g protein.

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1 cup all-purpose flour 1/2 cup sweetened shredded coconut 1/4 teaspoon salt 1/3 cup cold butter, cubed 3 to 4 tablespoons ice water FILLING: 6 large eggs, room temperature 1-1/2 cups sugar 1/3 cup buttermilk 1/3 cup lemon juice 3 tablespoons cornmeal 2 tablespoons grated lemon zest 1/4 teaspoon salt Dash ground nutmeg 1/2 cup butter, melted BERRY SAUCE: 2/3 cup water 1/3 cup sugar 1 package (12 ounces) frozen unsweetened mixed berries, thawed and drained 2 teaspoons lemon juice Place the flour, coconut and salt in a food processor; process until blended.