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What’s for Dinner? The Book Edition

Getting a copy of my published recipe cook “What’s for Dinner? was an amazing feeling.

Ayaz and Faraz had been telling me for several years to publish it, and I actually had most of the work done and saved from a few years ago. So when I decided to go for it, the process was relatively quick and easy for me.

If you follow me on pretty much any social media, you will see that first and foremost I always describe myself as Arham’s Mama. It is who I am and it is what makes me most proud and happiest. This book is no different. It’s for him. I want Arham to know I’ll always be his number one fan in anything he wants to do [as long as it’s in good faith].

Have you picked up your copy of ‘What’s for Dinner?. I’d love to hear feedback. 

Have you tried any of the recipesLet me know what you think!

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“What’s for Dinner” is Published

Published!

I’m happy to say that my [first] book of a series of recipes is published and can be found by clicking here.

It is also available directly from Amazon (click here for Amazon link).

The above links I mentioned all are physical copies of the book (paperback), but if you prefer digital books, it is also available as a digital book on the Kindle if you click here.

It is also available as a paperback Amazon Europe too (click here for the Amazon Europe link).

And click here for the Kindle version for Europe.

Thank you everyone for your words of encouragement and support thus far.

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What’s for Dinner: Chocolate Chip Muffins with Pecans

What’s better than freshly homemade chocolate chip muffins  [from scratch] for breakfast? Ones with pecans in it for crunch. Typically I pair chocolate chip with walnuts a lot, but the pecan today… love it!

What I used:

  • 1 and 3/4 cups of flour
  • 1/2 cup of sugar
  • 1/4 cup of brown sugar
  • 1/2 teaspoon of baking soda
  • 2 teaspoons of baking powder
  • 1/4 teaspoon of salt
  • 1/3 cup of vegetable oil
  • 1 cup of milk
  • 1 egg
  • 1 cup of [milk] chocolate chips
  • [about] 1/4 cup chopped pecans

I don’t normally cook with oil, and thought about eliminating it or using a substitute… but for today didn’t do so because I know my picky older brother wouldn’t eat it then. Next time, however, I’ll definitely try either a banana or applesauce [which I didn’t have on hand today]. 

What I did:

  1. Preheat your oven to 375 degrees. Line your muffin pan with 12 liners.
  2. In a bowl, combine your flour, both types of sugar, baking soda, baking powder and salt.
  3. Add in the oil, milk and egg. Mix until your mixture is nice and smooth.
  4. Stir in the chocolate chips and pecans.
  5. Fill you muffin pan liners up about 2/3rd of the way. They will rise!
  6. Bake in your preheated oven for about 18 minutes.

After filling up the twelve liners, I had some extra batter left over. Enough for about 1 muffin or a little more. With it, I experimented with a “mug muffin” in a microwave — put the batter in a mug [about 1/3 of the way up], put it in the microwave [and covered it] for a minute. The result was pretty cool!

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

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What’s for Dinner: Peanut Butter [with Chocolate Chips] Cake

Today, I made a peanut butter cake with [milk] chocolate chips in it, in my bundt pan. The end result? Chewy on the outside, moist on the inside… and you couldn’t exactly tell there was peanut butter in it for the picky eaters.

I liked how it turned out, but it took forever to bake: an hour and 50 minutes to be exact.

What you need [besides plenty of time]:

  • 3 cups of all-purpose flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 1 cup of [creamy] peanut butter
  • 1/2 cup of [unsalted] butter, at room temperature
  • 3 cups of sugar
  • 6 eggs
  • 2 teaspoon of vanilla extract
  • 1 and 1/4 cups of [milk] chocolate chips
  • Non-stick cooking spray

To put your cake together:

  1. Preheat your oven to 325 degrees. Spray your [bundt] pan with non-stick cooking spray.
  2. In a bowl, combine your flour, baking powder, and salt together.
  3. In a separate bowl, cream together, using your mixer, peanut butter and your butter [at room temperature].
  4. Next, add in your sugar and beat for about 5 minutes to make sure it is combined well.
  5. Add in the eggs and vanilla extract, and beat your mixture together until everything is well combined.
  6. Add your mixture of dry ingredients in portions, beating just until incorporated each time.
  7. Finally, stir in your chocolate chips.
  8. Pour your [thick] batter into your [bundt] pan.
  9. The total baking time? Took mine an hour and 50 minutes! At the one hour mark, I loosely covered the top of my pan with foil [to make sure the top doesn’t brown too much/burn before the inside was done]. At the 80-90 minute mark, I’d start checking on the cake by inserting a toothpick [or something like that] into the center of the cake. 
  10. Once it is baked, let the cake cool for about 15-20 minutes before flipping it out of your pan.

Update (4/1/13): As I was eating it again this morning, I realized that this is a great make-ahead breakfast cake as well! Perfect to go along with a cup of coffee or tea… or as part of a brunch!

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

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