Bake the car and eat

Making a car is not an easy thing to do. Car making involves numerous stages right from its conception on a drawing board till the finish line at the assembly line.

But how would you 'bake' a car, and then eat it instead of driving? Confusing - isn't it!! Well people who love baking can sometimes bake a car and then present it to their customers to eat - and not to drive it. I came across such an adventure on Facebook and thought of sharing with my readers that yess: it is possible to bake and eat a car.

Watch how this Skoda Car is being baked and made:

araba ... car
Posted by ‎CHEF OSMAN شيف عثمان‎ on Friday, April 8, 2011

Impressive - isn't it?

If you like Hobby Shobbys, then please follow us on Facebook and Twitter

Read More

Let us bake a Carrot Chocolate Cake today

Baking is more of a hobby and passion than a professional thing. One starts to learn baking not to earn money but as a pastime and a natively homegrown hobby. And by and by it turns into a professional thing. But still most of the baking techniques have emerged from the hobbyists and then 'handed over' to professionals to fine tune these.

Here is one of the many simple baking techniques to bake a simple carrot chocolate cake. Its major ingredients are carrots, eggs and flour - the remaining ingredients remain the same as for making any ordinary cake. Just scroll down for the video to see how easy it would be to bake a carrot chocolate cake when you are at home and want to eat a freshly baked cake all by yourself - baked by yourself.

Watch the step by step video below - it will make your understanding easier and ability to bake a carrot chocolate cake even if you are not an avid cooking expert:

How to make a "Carrot Chocolate Cake". Awesomely Yummy!
Posted by Media Mug International on Tuesday, December 1, 2015

Didn't I say it is easy? Well people make things easier for us - so that we enjoy some of the finest baked cakes in a few minutes. Try it out!!

If you like Hobby Shobbys, then please follow us on Facebook and Twitter

Read More

Sugar Cookie Recipe

Its holiday season - everyone is at home, enjoying new recipes being tried by women of the house. I posted the recipe for How to roast a prime rib on the Christmas day. Today I am sharing another recipe, this time on baking. I am sure the Sugar Cookies recipe will be tested as these cooking look so pretty and absorbing other than their intended taste.

Here are the ingredients:

• 3 parts sifted all-purpose flour
• 1 1/2 teaspoons getting ready your recipe particles
• 1/2 tsp sea
• 1 cup white-colored sugars
• 1 cup butter (softened at location temperature)
• 1 egg, softly regular (egg should be at location temperature)
• 3 Toss. Half-and-half
• 2 teaspoons vanilla flavor taste extract

And for recipe directions, you have to go to HERE to get it.

[ shared via Daily World Post ]

Read More

Recipe: Sticky Toffee Pudding With Butterscotch Sauce

Source: Funzug

Sticky Toffee Pudding with Butterscotch Sauce

These sticky little puddings will keep for a couple of days wrapped in cling-film in the fridge. Return them to room temperature and make the sauce when you are ready to serve.

Serves: 6

Preparation time: 20 minutes

Cooking time: 40 minutes

You will need:

200g fresh dates, stoned and finely chopped

175g self-raising flour

1 tsp baking soda

1 tsp vanilla essence

1 tbsp Camp coffee essence

100ml milk

75g butter

150g caster sugar

2 eggs

Sifted icing sugar and chopped fresh dates to decorate

[See also: Crunchy blackberry crumble recipe]

For the sauce:

45g butter

8 tbsp soft brown sugar

200ml whipping cream

1 tbsp vanilla essence

Method

1. Pre-heat the oven to 180°C/ 350°F/ gas mark 4, and grease 6 x 175ml moulds or teacups. Pour 175 ml boiling water over the chopped dates and set aside to cool. Sift together the flour and baking soda. Add the vanilla and coffee essences to the milk.

2. Cream together the butter and caster sugar with an electric beater until light and fluffy. Add the eggs, a little at a time, beating well between each addition.

3. Fold in the flour mixture and flavoured milk by hand in alternate batches, then pour in the dates and their soaking liquid. Ladle the mixture into the moulds, then stand them on a baking sheet and bake in the centre of the oven for about 30 minutes, until they are just firm and starting to pull away from the sides of the moulds. Remove the puddings from the oven, turn them out on to a wire rack and leave to cool.

4. To make the sauce, heat the butter in a medium-sized saucepan over a medium heat.  When the butter is bubbling, add the sugar and stir together over heat for about three minutes  until the sugar has dissolved and the liquid is foamy and bubbling. Carefully pour in the cream, then turn down the heat and gently stir together. Boil for a further one to two minutes then add the vanilla essence. Leave to cool slightly.

5. To serve, ladle a spoonful of sauce over the top of each pudding. Decorate with chopped fresh dates and sifted icing sugar, and serve with whipped cream.

Read More

Let us make Apple Tart

Recipe Source/Images: Funzug

Crisp autumn apples... sweet, crumbly pastry... deep,  indulgent filling... the perfect tart is easy as pie.

Serves: 8

Preparation time: 30 minutes, plus 30 minutes chilling time,  Cooking time: 50 minutes

You will need:

9in/23cm fluted flan tin with loose bottom

For the pastry (makes 375g):

190g plain flour

Pinch salt

100g cold butter, plus extra for the top

1 tbsp caster sugar, plus extra for dusting

1 medium egg, beaten with 1 tbsp cold water 

For the filling:

25g butter

1 tsp vanilla bean paste or extract 

3 tbsp caster sugar

4 medium-size Bramley apples, peeled 

For the topping:

3-4 green and red Golden Delicious (or use a single colour)

Softly whipped double cream, to serve 

Method:

1. Preheat the oven to 180°C/350°F/Gas mark 4. Rub the flour, salt

and butter together to make fine crumbs (or use a processor).

Mix in the sugar, add the egg mix and combine with a knife,

until the mixture clumps together (known as cutting in).

Form into a soft ball with your hands, flatten a little and wrap in cling film.

Chill for around 10 minutes, during which time make the apple purée.

2. Put the butter, vanilla and sugar into a pan and heat gently, to melt the butter.

Thinly slice the peeled Bramley apples straight into the pan, stirring after each apple.

Cover and cook on a low heat for around six minutes, or until the apples are really soft,

stirring once. Whisk to a purée and tip into a bowl to cool.

If you want a smooth purée, use a wand blender.

3. Roll out the pastry on a floured surface, until large enough to line the tin.

Drape over the edges and press into them. Roll the pin over the pastry for a clean edge,

then push it into the flutes. Prick the base with a fork and chill for 20 minutes.

Line the inside with baking paper and a layer of dried beans (they stop the pastry puffing up).

Bake for 20-25 minutes. Turn the oven down to 170°C/325°F/Gas mark 3.

Remove the beans and paper, and bake for a further five minutes.

4. Cut each Golden Delicious apple into four and remove the core.

Divide each piece into around eight thin slices.

Spoon the apple purée into the base and arrange the slices in two

overlapping circles, starting on the outside, then reverse the direction for the

inner circle and add a couple of cut pieces to the centre.

Melt the extra butter and brush over the apples, dust with sugar

and bake for 20-25 minutes, until the apples are tender.

Serve with the cream.

Tip: If the apple slices start to go brown during preparation

(or you want to prepare them in advance),

put into cold water with a squeeze of lemon.

When ready to use, drain and pat dry to remove any excess water.

Delicious alternative:

The pastry can be used for savoury tarts, such as quiches by leaving out the sugar.

Recipe Source

Read More

Eggs in dinner roll hollows

A few days ago, I shared a simple and easy recipe "Egg Fried Rice", that could be made even by the novices in cooking. Today, I am sharing yet another semi-easy recipe, which could be made with little understanding of operating an oven and its heat controls. 
The eggs in the bread hollows look yummy and are very tasty to eat. All one needs is dinner rolls, eggs and a few other ingredients, easily available in any kitchen and an oven. How to make it is very simple, just follow the follow steps, after making available the needed ingredients:

Ingredients:
Crusty dinner rolls - big enough to hold one complete raw egg white and yolk
One teaspoon cream per dinner roll
Herbs like Chives, parsley and tarragon, duly chopped (one teaspoon per roll)
Salt and pepper to taste
Grated cheese
Method:
Get few dinner rolls, and slice their heads off - take out the crust from the bottom portion, to allow a hole.
Break one egg each for the dinner roll and pour it into the the hole so made. Repeat for each roll.
Sprinkle all ingredients - cheese to be the last topping.
Now bake all the egg filled dinner roll hollows in the oven at 350 degrees for 20-25 minutes. Ensure that the eggs are well set and the bread roll is adequately and crustily toasted.
When done, put the the dinner roll hats on the baking tray and bake for another 5 minutes for the hats be golden crisp.
Now replace the roll hats on the dinner roll hollows and devour one of the tastiest dishes of your life.

Read More

Tasty Veggie Quesadillas

Veggie means : Edible seeds or roots or stems or leaves or bulbs or tubers or non sweet fruits of any of numerous herbaceous plant Quesadillas means : A tortilla that is filled with cheese and heated Ingredients * 1 (12 inch) flour tortilla * 3/4 cup shredded Cheddar/Monterey Jack cheese blend * 1/2 cup whole kernel corn, drained * 1/2 cup diced red bell pepper * 1/2 cup black beans, drained * 1 chopped green onion Cooking Instructions 1. Preheat a lightly greased large skillet over medium heat. Place the tortilla in the skillet and flip it once to ensure an even coating of oil on both sides. 2. Allow the tortilla to heat on one side for 1 minute. Beginning at the center of the tortilla, evenly sprinkle the cheese blend until the tortilla's entire surface is covered. Top the cheese with corn, red bell pepper, black beans and green onion. When the cheese is completely melted, carefully slide the tortilla from the pan onto a cutting board. Slice into 8 wedges and serve warm.

Source: Funzug

Read More

Delicious Arabian Sweets For You

Arabian Sweets are different, rich in sugar and taste entirely different and crunchy. I have eaten some of the sweets pictured below and found these yummier and heavy in taste. Most of the delicacies are rich in almonds, cashew nuts and pistachios. The Arabian and Turkish sweets have much in common and have similar tastes. 

Herein under is a collection of some of the best Arabian delights, which will compel you to run to the nearest Arabian Sweets store, or even Turkish Sweets stores, and devour upon some of the best sweets you would have ever tasted.

Photos Courtesy: Funzug

Read More

A Cook and Her Books: Lemon Glazed Cookies

Lemon Glazed Lemon Cookies by Lucy Mercer/A Cook and Her Books

 It's easier to bake in the summer than the colder months. I know that sounds strange, but with the busy-ness of the school year, baking projects tend to be rushed and compartmentalized, without the spontaneous "gee, I think I'll bake cookies today" moments that I love. So, even though it heats up the house, we're baking cookies today - the homemade slice and bake kind. And they're lemon - which is turning out to be my theme ingredient this year - lemon glazed tea loaves, lemon ice cream, lemon pound cake, lemon pudding...

Glazed Lemon Cookies

adapted from Susan Purdy's The Family Baker

Yield: about 40 cookies

Cookie dough

1/2 cup (1 stick) unsalted butter, at room temperature

1 cup sugar

1 egg

Juice of 1/2 lemon

Zest of 1 lemon

2 cups unbleached all-purpose flour

3 tablespoons confectioners' sugar

2 tablespoons cornstarch

1/2 teaspoon baking soda

Glaze

3/4 cup sifted confectioners' sugar

1 teaspoon grated lemon zest

1 1/2 tablespoons fresh lemon juice

1. For the cookies: In a large bowl with an electric mixer, beat together the butter and sugar until smooth and well blended. Beat in the egg, lemon extract, lemon juice and lemon zest. Scrape down the bowl and beater and add flour, confectioners' sugar, cornstarch and baking soda, beating everything together until fully incorporated.

2. Dust a countertop with a small amount of flour and turn dough out. Knead lightly and shape into a log. I like a square cookie, so I square the edges. You can divide the dough into two logs, if that works better for your refrigerator. Wrap the cookie dough in plastic wrap and refrigerate at least two hours or overnight. You can also double wrap the dough logs, place in a freezer container, label and freeze for up to 2 months. If using frozen dough, set out on counter while the oven preheats, to make the dough easier to slice.

3. When ready to bake, preheat the oven to 350. Line baking sheets with Silpats or parchment paper. Place cookie dough log on a cutting board and use a sharp knife to slice 1/4-inch slices. Place on prepared baking sheets about 1 inch apart. Bake for 10 minutes at 350 or until the cookies are a light golden brown on the edges. While cookies are baking, make glaze by combining lemon juice, confectioners' sugar and lemon zest. Use a spatula to gently remove the cookies from the baking sheet and place them on a wire rack set over wax paper or foil (to catch drips) to cool slightly. Use a brush to spread glaze on cookies while they're still warm. Let cookies dry and place them in airtight containers for storage. It's a good idea to put parchment paper or waxed paper between the layers of cookies.

Posted by Lucy Mercer at: A Cook and Her Books: Lemon Glazed Cookies

Read More

Fried Ice Cream

"We look for any excuse to celebrate. We look for any excuse to celebrate with food. This year I thought I'd share a recipe for deep fried ice cream. This is definitely one of those desserts that I don't make very often. In fact I rarely make anything that begins with "fried". My motto about dieting is: "if your going to go down...go BIG"

This would be considered one of my "BIGS". It's fabulous. You'll love it. ..."

Go for the simple and easy recipe at: Simply So Good: Fried Ice Cream:

Read More

CREAMY CHEESY POTATOES

CREAMY CHEESY POTATOES

YOU WILL NEED:

About 5 – large potatoes

*enough to fill a 9×13 glass baking dih

1 pint whipping cream- 2 cups

Salt and Pepper

2 tsp. Parsley flakes

2 cups grated cheddar cheese

Directions:

Cut your potatoes into thin french fry strips, and lay the fries, in a 9×13″ glass pan. (Arctic circle type of thin!)

Pour all of the cream over the top of the fries. Salt and pepper them generously. Sprinkle at least 2 cups grated Cheddar Cheese over the top. Sprinkle Parsley flakes on top of the cheese. Cover with foil, and poke a fork through the top of the foil, 2 or 3 times to allow a little steam to escape. This way, your cream doesn’t boil over into your oven!

Cook at 400 degrees for about 1 hour, 15 minutes, or until potatoes are tender. Place your oven rack in the middle of the oven. During the last 15 or 20 minutes of baking lower your rack one more step. This makes the bottom of your potatoes, brown and crispy.

Source: CREAMY CHEESY POTATOES

Read More

Crispy Potato Roast

Find the recipe here.

Serves 8

Ingredients:

3 tablespoons unsalted butter, melted

3 tablespoons extra-virgin olive oil

4 pounds russet potatoes, peeled

4 shallots, thickly sliced lengthwise

Coarse salt

1/2 to 1 teaspoon red-pepper flakes (optional)

8 sprigs thyme

Directions:

1. Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. With a sharp knife or mandoline, slice potatoes very thinly crosswise.

2. Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt and red-pepper flakes (if using); brush with remaining butter mixture. Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more.

*Please note that the recipe is the photo is doubled.

Source: Crispy Potato Roast

Read More

Baked Alaska

I do not know why people call it so, but I guess as Alaska is a very cold place and so is this dessert which has ice cream over it, which makes it resemble like Alaska. And of course when you bake it, it seems like baking Alaska, I mean the ice cream covered cake.

Let me also confide with you that this is the best dessert I have ever tasted in my life. If you haven’t tried it so far, do it now, lest this heavenly dessert escapes your wish list for some other “worldly” desires.

It requires expertise that comes through practice as it involves actually putting ice cream on a cake covered with egg whites into a preheated oven in its final stages of baking.

Ingredients:

2 quarts vanilla ice cream, softened

1 (18.25 ounce) package white cake mix

1 egg

1/2 teaspoon almond extract

8 egg whites

1/8 teaspoon cream of tartar

1/8 teaspoon salt

1 cup white sugar

Method:

Line the bottom and sides of an 8-inch round mixing bowl or deep square container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm. 

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.

Prepare cake mix with egg and almond extract. Pour into prepared pan.

Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched.

Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.

Line a baking sheet with heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours.

Preheat oven to 425 degrees F (220 degrees C).

Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned.

SERVE AT ONCE – and eat it hurriedly too, lest Alaska melts – I mean the ice cream.

The secret of ice cream not melting: The meringue is an effective insulator, and the short cooking time prevents the heat from getting through to the ice cream.

Read More

Banana Cake

Banana Cake is my wife's specialty and my sons' weakness. Wait - add me too in the list. She normally starts baking in the afternoons, while we are asleep. But soon the aroma of the fresh cake engulfs the entire house and wakes all of us. And the compelling aroma of the cake still in the oven acts like a pied piper and slowly and gradually all of us find her smiling by her cake in the kitchen. Unlike other days, this time I made it a point to take a photo of her baking to share it with my viewers.

Need less to say what happens in the next half an hour - the cake plate lies denuded of its guest which she bore for a while. We all thank her for baking and cakes and pastries she bakes for us. The banana cake yesterday was excellent, or extremely yummy that vanished in minutes. A portion of it remained for after dinner satisfaction of our sweet teeth. But it was meant for my nephew, who dropped by and the remaining portion was his delight.

I asked her for the recipe to share here - but no way since all are recipes are secretly hidden in her memory and we only get to "eat" these whenever she is in a mood of baking.

I will ask my younger son to request his mom for the chocolate cake someday and I will definitely share the delight whenever it is baked.

Read More