Mona H's Glazed One-Bowl Apple Cake

>> Friday, May 6, 2011

Picture Perfectoooo!!


1 3/4 cups of flour
3/4 cup sugar
1 tsp baking powder
3/4 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1 egg
1 egg white
1/2 cup yogurt
1/4 cup vegetable oil
2 tbsp apple juice
1 tsp vanilla
1 apple peeled and diced

Glaze (I didn't add the glaze because I wanted my kids to have a low sugar snack)
1/3 cup sugar
3 tbsp apple juice

  • In a bowl mix all the ingredients except the apples. Then when the batter is just blended stir in the apple dices.
  • Pour into a greased pan or muffin tin and bake at 350 for about 30 minutes less of you are using a muffin tin (until the toothpick comes out clean). Let it cool. We ate them at this point. It tastes like a light muffin. For a more dessert like sweetness finish with the glace

  • In a saucepan bring the sugar and apple juice for the glaze to a boil, stirring; boiling just until sugar is dissolved. Pierce the warm cake all over with a toothpick and pour the glaze over top. Serve warm or at room temperature.


Fatima H's Strawberry Shortcake

>> Sunday, April 17, 2011

I made the yummiest strawberry shortcake tonight! It's very authentic tasting and super easy to make! The shortcake was ready in 20 minutes! I'm sending a pic from my phone!
Will definitely make this with Ontario berries if I'm there while in season!
Enjoy :)


 3 pints fresh strawberries
 1/2 cup white sugar
 2 1/4 cups all-purpose flour
 4 teaspoons baking powder
 2 tablespoons white sugar
 1/4 teaspoon salt
 1/3 cup shortening
 1 egg
 2/3 cup milk
 2 cups whipped heavy cream

  • Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
  • Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
  • In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
  • Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
  •  Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.


Mona's Banana Bread Pudding

>> Monday, April 4, 2011

Here is a recipe I saw online for Magnolia's Banana Bread Pudding. It's famous in New York; apparently people line up for the pudding and their cupcakes. I just finished making it; but have not tasted it yet (it has to set for another few hours). I would much rather have garnished the top with banana's and the wafers but I ran out of banana's and used a strawberry instead. I hope it tastes as good as they say it does. 

UPDATE: OMG delicious, can't stop eating it!!!

How amazing does this look? Pass me a spoon please!!


1 (14-ounce) can sweetened condensed milk
1 1/2 cups ice cold water
1 (3.4-ounce) package instant vanilla pudding mix (preferably Jell-O brand)
3 cups heavy cream
1 (12-ounce) box Nabisco Nilla Wafers (no substitutions!)
4 cups sliced ripe bananas

  • In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate for 3-4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.
  • In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.
  • To assemble the dessert, select a large, wide bowl (preferably glass) with a 4-5-quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, overlapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours - or up to 8 hours, but no longer! - before serving.


Hana's Vegetarian Stuffed Grape Leaves

>> Friday, April 1, 2011

I love this recipe because you can make it ahead of time and it is virtually fool proof.

Here's what the stuffing looks like....kinda reminds me of tabouli, without the rice.


1 lb grape leaves
1 cup finely chopped parsley 
2 small onions finely chopped
3/4 cup short grain rice
1 tbsp chopped fresh mint
3 tomatoes finely diced
1 cup olive oil
juice of 2 lemons
1 tbsp salt
1 tsp all spice
2 potatoes
4 cups water

  • Prepare the stuffing by rinsing the rice and add to it the parsley, chopped onions, mint, tomatoes, olive oil, lemon juice, salt, and all spice.
  • Place the grape leaves in boiling water for 2 minutes then remove.
  • Place 1/2 a tsp of the stuffing per grape leaf and roll.
  • Arrange the stuffed leaves in a large pot atop slices of potatoes.
  • Place all the juices of the stuffing and the 4 cups of water to the pot.
  • Place a plate atop the stuffed leaves and bring to a boil, then simmer for 1 hour until the rice is fully cooked.
  • Serve cool!


Omar and his cake!!

So Nej, I made your yummy cake today and my parents kept telling me it tasted like the chocolate cake my mum used to buy for us on Saturday's from Chapman's (on Dundas, in the good ol' days)! It was super moist and the butter icing was delicious! Here's a snapshot of my Omar enjoying it!

Thanks for another great recipe!

yum yum!! Check out Nerrt's Deep Dark Chocolate Cake


Hoda's Cilantro Zucchini Hummus

>> Sunday, March 27, 2011

I found this recipe online....tasted GREAT...I sliced up some carrots really thin and the kids dipped it in their 'hummus'. Enjoy!


6 cups zucchini, peeled and chopped
1/4 c tahini
1/4 c fresh lemon juice
1/4 c fresh lime juice
1/4 c olive oil
3 cloves garlic, chopped
1 tsp salt
3/4 tsp cumin (I didn't use this)
3/4 tsp smoked paprika (I didn't use this)
1/4 c fresh cilantro, chopped (I doubled this amount)

  • Add all ingredients in blender, and blend until smooth, stir in cilantro...serve!!


It's All About Mona H!!!!

>> Thursday, March 17, 2011

K I have to dedicate this post to our dear member Mona H!! Mona Mona Mona...what can I say, u have made us all proud with your recipes this month...she's on a role gals....hehehhehe. So Mona, I'm posting this special section just for toi!!! So this means that I am going to get more recipes from u right??? 

Here we #1 with a PIC too!!! wooohooo!!!


Looking good!!! Ganache poured over Nerrt's Deep Chocolate Cake!

  • This is the easiest frosting recipe; and, you can make two types with this same recipe!
  • In a heat proof bowl add 8ozs of semisweet chocolate add a half cup of heavy cream and a tsp of instant coffee and place over a simmering pot of water. Stir until the chocolate is melted smooth and shiny.
  • This produces a ganache that u can dip cupcakes into or pour over a cake.
  • To make more of a traditional frosting take the ganache mixture and place in a mixer and whip with ur whipping attachment (like u would to make whipped cream). Once it is fluffy and the colour of chocolate milk, it's done and ready to be spread over cupcakes or cakes.
  • There it is one recipe two frostings

Post #2


Alright i'm on a cooking gals role; I just made the banana crumb muffins and nerrt's chocolate cake. The cake is still in the oven but here's a pic of the muffins, which are delish! (Btw I added chocolate chips to the crumb topping.

You can check out the recipe under muffins!!

Post #3


So today is my day and I'm finally sending a recipe; only because Nazi Jeannette is sitting beside me and making me do it.
Here it goes:

Barakat's Curry Lentil Soup

  • Chop one onion and some carrots in a small food processor until very fine (mushy). Add them to a pot with some warmed olive oil. 
  • Saute for a few minutes and then add about two-three cups of red lentils and saute for a few more minutes. 
  • Then fill the pot with water until the lentil are completely covered. Bring to a boil then cover and allow the mixture to simmer until the ingredients have softened and the liquid has reduced a little. 
  • Then add a teaspoon of curry, a teaspoon of ground cardamon, and salt and pepper to taste. 
  • Then using a hand blender blend until smooth. Taste and adjust the seasoning until you like it. When ready to serve, garnish with sauce (see recipe below) and pita chips.


olive oil
lemon juice

There's my recipe; get off my back Jeannette.
Excuse the ghetto format.

**Hope you guys all enjoyed this special post.....hey send me more recipes...and u too can get a special post just for u!! hehehhe!!

Happy Baking!!


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