Frozen Mango Mousse

I’m back from New York and somehow I managed to get sick. So today I’ll keep it short and give you one of my new favorite recipes. It’s mango, airy, and  incredibly delicious. A great alternative to kulfi, which is made with sweet condensed milk and evaporated milk and boiled until it is reduced and thick. This … is … different and simple!

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Frozen Mango Mousse 

serves 4-6

1 cup mango pulp (can)

6 oz white chocolate

1 cup cold heavy whipping cream

1/2 tsp rose essence

Sugar to taste.

Chop the white chocolate and melt it in microwave. Check on it every 30 sec until it reaches a smooth consistency when stirred. Mix it in with the mango pulp and set aside.

In a mixer, pour in whipping cream and rose essence. Blend until soft peaks form.

Gently fold the whipped cream into the mango mixture. Make sure you don’t overdo it because the mousse will flatten and it won’t have that airy consistency.

After this you can do one of two things. You can either fill in your dessert dish with the mixture, cover it with plastic and place it in the freezer for two hours before serving. OR you can fill the entire mixture in a tupperware and place it in the freezer overnight and scoop it out before serving.

Enjoy!

Pecan Pie

It’s Monday night and of course I’m watching football.

All my soon-to-be brides … when your husband asks you whether you want a tv in the bedroom or not – say yes!

Don’t get me wrong; I enjoy watching football just not everyday! Especially since all my shows air on the same days, it’s difficult to watch what you want!

It’s worse if your guy is into his fantasy football league. SIGH.

I still love you doc :)

This is our first Thanksgiving as a married couple and unfortunately, the doc can’t take the day off! So my in-laws are coming to our place for dinner. My father in law is taking care of the turkey, but I’m making everything else.

When I have time, I like to make everything from scratch. Given that today is Monday, I have three days to prep/make everything and I have my game face on! Minus the turkey, it’ll be the first time that all my in-laws are going to be trying my food.

MUST…BE…PERFECT!

In order for it to be perfect, I tested out a few recipes I’ve never made before. One being a pie made from scratch! Baker’s Square has been my go-to for pie and one of my favorites is pecan pie! So of course I was going to make it! Besides pumpkin pie, pecan pie is a must!

Here’s the mortifying part to this story. I made the pie and the doc and I were supposed to have a slice each and then I was supposed to give the rest away. But it was near perfection and it was just too hard to let go so I left it at home. During the next two days, the doc and I inhaled that thing. We ate it straight out of the pie dish! And when it was done, I wanted to make another so I could have some more ….. [not kidding]

Anyway, we’ll never speak of this again. It never happened. But I can’t wait to make it again for Thanksgiving. And the fact that I’ll have so many people over, I won’t be able to have more than one slice. Phew.

 

Mouthwatering, Melt in your mouth Pecan Pie

Yields 6 slices (c’mon let’s be realistic, there’s no way people want pie slivers)

Premade pie crust or homemade (I used Sylvia’s Pie Crust recipe)

1 cup white sugar

3 tbsp brown sugar

½ tsp salt

1 tbsp vanilla extract

3 whole eggs, beaten

¾ cup melted salted butter

1 cup corn syrup

1 cup chopped pecans

 

Preheat your oven to 350°F

Prepare your pie crust first.

Then mix all your ingredients except for the pecans together in a bowl.

Take your pecans (chop them if you have pecan halves) and place them on the bottom of your unbaked pie shell.

Pour syrup mixture over the top. Don’t worry if your pecans start floating up, they are supposed to!

 

 

 

Gently cover the top with foil and bake for 30 minutes. Remove foil and continue baking for another 20 minutes. Watch to make sure it doesn’t burn!

Now here’s the thing. Jiggle the pie, if it moves too much, cover gently again and bake for another 20 minutes until it sets. Every oven varies so just make sure to check!!

Let it cool for several hours (overnight is best) and then dive in!

Happy baking!

– Aisha

Yep, I wasn’t lying…

 

Warm Apple Crisp

Can you feel it, Fall is coming!

I’m so excited, one of my favorite seasons.  I love fall for all the yummies that come with it.  One of my all time favorite fall things to eat is apple crisp.  Warm apple crisp with a scoop of ice cream.

Its pretty simple to make and there are a TON of recipes out there, most that involved a lot of added sugar that I really wanted to avoid.  So after pouring over a bunch of recipes I finally settled on coming up with my own.  Trying to avoid having a huge batch sitting around all weekend tempting me to consume the whole thing I settled on making a small batch in an 8×8 square dish.  The aroma wafting towards me while this was baking in the oven not only had my mouth watering, but I was literally drooling!

You can use any kind of apples you have on hand, mainly Gala or McIntosh are pretty good.  I prefer Granny Smith because of the tartness, the contrast of the sweet/tart just explodes together.

Warm Apple Crisp

makes 3-4 servings

Granny Smith Apples – 2 to 3 medium-sized
Flour (whole wheat or all-purpose) – 1/2 cup
Oats – 1/2 cup (instant oats work best)
Brown Sugar – 2/3 cup
Butter – 1/2 cup (one stick) softened
Cinnamon – 1/2 teaspoon

Preheat the oven to 350°.  Cut the apples into chunks.  Peeled or skin on the apples is your preference.

In another bowl, mix together flour, oats and brown sugar, next cut the butter into the dry mix using 2 forks.  In an 8×8 greased dish, spread the apples.  Top the apples with the flour mixture.  Place in the oven, uncovered, for 30 mins.  Check for doneness and topping should be firm/crunchy to the touch.  Remove from oven and let cool for 10 mins.

Scoop into bowls topped with a scoop vanilla ice cream.

 


Happy Eating!

~Nazia

Red velvet cheesecake yumminess!

Alright folks, my bad. I skipped out on yesterday! I’ve been dying to go to Trader Joe’s for so long. I took the car yesterday and when I got there, I found out it was connected to… the mall.

So of course I spent a gajillion hours there and then got home and was lazy for a while bit. After all, it was an eventful weekend. We went home to celebrate my younger sister in law’s birthday.

On Saturday we had dinner at my sister and brother in law’s apartment.  There was dinner and a table spread with a bunch of desserts! We had tirimasu cake, ras malai (sweet ricotta cheese in milk), pinapple souffle, AND red velvet cheesecake brownies.

Those were made by yours truly. I definitely wanted to make them a second time before I put up the recipe but they were too delish!

Except I made a mistake … as usual. The recipe was for an 8 in pan. I, however, decided a 9×13 would be fine. I had to feed a ton of people!

It still tasted good, except the cheesecake layer was too thin. As all the desserts were lined up, everyone asked about the lasanga. I was like huh, aren’t we having dessert. And they were pointing at the brownies.

Sigh.

Don’t ever think you can substitute a recipe to the way you want it without changing the ingredient quantities. Lesson learned.

Anyway, that “lasanga” tasted awesomeee! So I’m providing you the recipe. But remember!!! Use an 8in. pan. =)

Red velvet cheesecake brownies.  

Yields 16 large brownies

½ cup butter

2 oz milk chocolate, coarsely chopped

1/3 cup Hershey’s cocoa powder

1 cup sugar

2 large eggs

1 tsp vanilla extract

1 ½ tsp red food coloring [if you have a box of assorted colors, get ready to use the entire thing]

2/3 cup all purpose flour

¼ tsp salt

8 oz cream cheese, room temperature

1/3 cup sugar

1 large egg

½ tsp vanilla extract

Preheat oven to 350F. Butter the bottom and sides of an 8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends and then spray the parchment with butter or cooking spray.

In a small, heatproof bowl, melt butter and chocolate together. Stir until combined and very smooth. Set aside to cool for a few minutes. Add cocoa powder and mix until combined.

In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add chocolate mixture and stir until smooth. Add flour and salt and stir until just combined and no streaks of dry ingredients remain. Pour into prepared pan and spread into an even layer.

To prepare cheesecake mixture: beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake and swirl in with a knife or spatula.

Bake for 35minutes, until brownies and cheesecake are set. Let it cool completely in the pan and lift out the parchment paper to remove the brownies.

Cut into desired pieces and enjoy!

– Aisha :]

ps. Elmo always thinks that I’m making something for him. If only he could eat brownies, we could get fat together!

It’s all about the peanut butta

The doc and I have many things in common, one thing that’s greatest is the love of peanut butter. Not love, but LAHOOVE.

 There’s a major difference.

When I need a sweet/salty snack, I just grab a spoonful of peanut butter and eat away. It serves as both, so I don’t really go for anything else. Unless of course I add it to something … like say oreos? Or brownies? Classic PB&J? Nutella.

Everything tastes so much better with peanut butter.

And the best chocolate ever? Reese’s!!! We buy anything Reese’s. Reese’s has been coming up with new ways to deliver their product to their customers and I for one have pretty much tried it all. Except for the half pounder. It’s only sold in Canada!

My Canadians! Send me one? Pretty pleaseee.

Tonight’s blog is to help you know which Reese’s product is the best. These were the three newest items I found and have tried:

Reese’s ice cream bars            Reese’s individual pie            Reese’s muffin mix

The Reese’s Puffs muffin mix: It’s the newest thing on the shelf and the second I saw it, I wanted it. I guess I had high expectations, afterall, Reese’s is one of my favorite chocolates and Reese’s Puffs cereal is yummy. I followed the directions exactly the way they were written on the box

 [I never do, I usually do my own thing, I wanted to put a spoon of peanut butter in this in the middle or chop some peanut butter cups into the mix, but I wanted to taste it as it’s supposed to be]

It’s a regular box mix. You add oil, water, and eggs. The box provides you with a packet of streudal. This streudal tastes like peanut butter. After I mixed the ingredients and formed a batter it smelled delicious, kind of like Butterfingers! I just wanted to eat up the batter itself. Self control. Actually, I was fasting. I’m not good with self-control. I would have eaten it all up if I could have.

So I baked for 15 minutes and popped it out of the oven. It smelled amazinggg and waited until after dinner to eat it. The doc and I took our first bites and…..

We weren’t in love. It was missing something, kind of bland. It needed more of a chocolate flavor and the streudal would have done the peanut butter part. This was my least favorite.

The Reese’s Peanut Butter Cup Pie: This pie is not a whole pie; we stumbled along this creation at Walmart while we were shopping for ingredients for Braciole. The Doc does not like to grocery shop so he picks me up and we go together. It’s our mini date. The day where we buy excessive amounts of food!

So anyway, the doc spotted this the second we walked in and said “Don’t make dessert, we’re having this!” … (I wasn’t planning on making dessert, phew!) I was delighted. Reese’s for dessert!

I didn’t have to make this, it was premade and I just had to throw it in the refrigerator until dinner was done. One bite and I fell in love. It was pretty good.

Reese’s Ice Cream bars: I don’t know where else to start other than the fact that I don’t love, but LAHOOVE these. I’m not kidding, I don’t know if it’s the texture, the taste, the chocolate, or the real peanut butter chunks in the ice cream but it is fantastic. It has the right ratio of peanut butter swirl and ice cream encased in a milk chocolate shell. Although these are not recent, (I think it’s been more than a year) I have to say that by far this won by a long shot. You know you’re eating ice cream and you know it’s supposed to be Reese’s. Yum!

Just trying to help out my fellow peanut butter lovers! Enjoy!

– Aisha