So here is a a simple recipe for a seasonal treat, that is moist, delicious, bake-ahead (yes! you can bake these ahead, and freeze them for up to two weeks, just take it out and let them defrost for an hour, and voila! good as new!) gingerbread cupcakes topped with cardamom swiss meringue buttercream. Its closing in on the seasonal flavours now, and gingerbread can … Continue reading Gingerbread cupcakes with Cardamom meringue buttercream
These beautiful little treats are called Lamingtons – Native to Australia they are tiny fluffy buttery sponge cakes with a berry center, coated in dark chocolate and covered in coconut. I LOVE them! Absolutely one of my favorite tiny treats ever! INGREDIENTS : For the Butter Cake – For the coating – Filling – METHOD : For the Butter cake – Enjoy! Continue reading Lamingtons
I recently got given so many apples and I kept thinking what should I bake with them that I haven’t yet tried. I love cake, I love cupcakes and I love pies. But I’ve never really done any muffins that I was ever sold on… so why not right?! Well on the note of trying to make a very delicious muffin I knew I needed … Continue reading Apple Crumble Muffin
It’s Chinese new year! So it’s only befitting that I create something spectacularly Ammna style to fill my tummy up with on such an occasion! 😁 And since this has been on my mind for a while I thought I might as well get it done and see how it turns out. I have to say, deep frying a bao bun is probably THE BEST … Continue reading Fried Bao Buns with ice cream & sauce
Cake Rusk is something we would have growing up. It’s the Pakistani version of an Italian biscotti. It’s twice baked cake. Basically you would bake a cake and with whatever was left over you would re-bake it till it became a crunchy texture like a crunchy cookie. They can be made from any type of cake I suppose but most traditionally it’s a plane vanilla … Continue reading Cake Rusk
So this is a yummy sweet bread that is baked during the fall in North America. A monkey bread is basically a sweet bread, made into small bite sizes pieces, covered in cinnamon and sugar and then out altogether into a bundt pan and baked. The best part of this bread is that its made in small bites and it becomes a pull-apart bread, so … Continue reading Monkey Bread
So while the fad of the charcoal is still high in the food and baking culture, i’m going to jump on it and try it out as well! Yes you read that correctly, charcoal, to eat, in like food and stuff.. 😀 And don’t worry, it’s ‘really’ a thing! Ive used ‘Activated Coconut Charcoal’ and decided to create something I know i’m super duper great … Continue reading Midnight Macaron – Dark Chocolate Charcoal Macaron
Tis’ the season for GINGERBREAD !!! Swedish gingerbread cookies are a little different to the ones you may be used to. They are thinner and crispier, but have an abudnace of flavour! Theyre great for holiday parties and can be given away as edible gifts. You can make these cookies one month in advance and freeze them, or keep them in an air tight container … Continue reading Swedish Gingerbread Cookies (pepparkakor)
One of my absolute favorite things to bake are Brownies. It’s actually one of the first thing I learned to bake (thanks to my big brother who loves food and desserts as much as I do). The brownie is something many people bake but not many get it right. It needs to have the gooey texture but still hold it’s shape, it needs to have … Continue reading Brownie Caramel Crunch
Ganache is one of my favorite fillings, especially when it’s whipped. And yesterday I had been craving the fluffy chocolatey whipped frosting so bad that I just needed to make something which I could eat it with. Since I always do chocolate on chocolate I decided to make something fun that is inspired by my nephew and nieces.. so naturally it needed to have a … Continue reading Burnt Butter Funfetti Blondies with Whipped Chocolate Ganache
Baked By Ammna 