Category: Recipes

Here you shall find posts with delicious recipes.

Coconut Lime Cupcake

I came across this yummy recipe, would like to share with you

For the cupcakes:

  • 1 teaspoon lemon juice
  • 1/2 cup skim milk
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, room temperature
  • 1 1/4 cups granulated sugar
  • 2 large eggs, room temperature
  • 1 heaping teaspoon grated lime zest
  • 1 1/2 tablespoons fresh lime juice
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1 cup sweetened coconut flakes

For the frosting:

  • 140 grams (approx. 10 1 oz. squares) white chocolate
  • 1/2 cup butter, room temperature
  • 4 cups icing (confectioner’s) sugar, sifted
  • 1 tablespoon lime juice
  • 4 tablespoons sour cream
  • coconut flakes for garnish (optional)
IC: The Idea Room

To make the cupcakes:

Grease or line muffin tins and set aside. Preheat oven to 350°F.

Make buttermilk by stirring the lemon juice into the skim milk. Set aside.

In a medium sized bowl, whisk together the flour, baking powder and salt. Set aside.

Cream together the butter and sugar in the large bowl of a stand mixer on medium speed (3-4 minutes). Reduce mixer speed to low, and beat in the eggs one at a time. Add in the lime zest, lime juice and vanilla paste (or extract), and mix well.

Add the 1/3 of the flour mixture to the butter mixure, mixing to combine. Then add 1/2 of the buttermilk, mixing until well combined. Then add another 1/3 of the flour mixture, the remaining half of the buttermilk, and then the final 1/3 of the flour mixture – mixing well after each addition.

Fold in the coconut.

Scoop the cupcake mix into the prepared muffin tins, filling each well about 2/3 full. Bake for 25-30 minutes, or until a cake tester inserted into the centre of the cupcakes comes out clean. Allow the cupcakes to cool completely on a wire rack.

To make the frosting:

Carefully melt the chocolate in a heat-proof bowl over a pot of simmering water. Remove from the heat and cool until just warm.

Whip the butter in the bowl of a stand mixer on medium speed until light and fluffy (3-4 minutes). Add in 2 cups of the icing sugar, mixing on low until the mixture starts to come together. Add in the remaining icing sugar, lime juice and sour cream, mixing until smooth. Gently fold in the white chocolate.

Frost the cupcakes when they are cool, and garnish with coconut flakes if desired.


Recipe courtesy- Dilnaz Kain

Improv Tuscan Spaghetti and Scallop Dinner

Some days you are just tired of the same old same old, so you look at what you got and see what you can put together without having to step out and get something. Just before the lockdown lifted here in California I was shopping like most people online and saw a special  (meaning getting ready to go bad) on scallops at Whole Foods. Decided to get half a pound and figure it out later. Well that evening hubby being part Italian voted Italian instead of Asian inspired. So got to looking on the internet and found a couple of recipes that looked promising but we were missing most of the key ingredients like sun-dried tomatoes or bacon or pancetta. So leftover salami it was and the last survivors on our arugula plant in our backyard instead of spinach. The half-eaten tomato etc. I wouldn’t have bothered typing the recipe up if it hadn’t turned out to so good.

*/ The above recipe is shared by Dilnaz Kain, my cousin who stays in USA. /*

Shelter-in-place Pistachio Maamoul

Shelter-in-place Pistachio Maamoul
Recipe by Dilnaz Kain

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*/ The above recipe is shared by Dilnaz Kain, my cousin who stays in USA. /*

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