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October 24, 2020 · Leave a Comment

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HELLO & WELCOME

Hello, I’m Nadia. I am the cake decorator, blogger, a fanatic mom and a home maker, passionate about all things sweet and pretty.

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I first had chocolate truffles in USA which were I

I first had chocolate truffles in USA which were I guess from Tiffany.

Since then I was always intrigued by how they were made.

The delish chocolate bites are easier to make than other varieties like bonbons.

A luscious chocolate ganache is prepared which is then divided into bite size pieces either by piping or scooping, dipped in tempered chocolate and rolled in cocoa powder.

Do you like truffles and have you ever tried making at home?

#truffles #Darkchocolate #karachifoodbloggers #riyadhbakers
#riyadhfoodbloggers
#riyadhfoodphotograpgers
#mashionpk #hautecuisines

Freshly pounded green cardamom infusing these mode

Freshly pounded green cardamom infusing these moderately sweet Pakistani shortbread cookies made with pure clarified butter, flour and chickpea flour for that added nutty flavor, slight leavening agents for that open and melt in mouth crumb and powdery texture. The top is brushed with beaten egg and sprinkled with pistachios making the best tea time biscuits!

Let me know if I passed the test of describing our very own desi besan ki naan khatai, brought in for dearest friends who never let me make tea!

Detailed recipe on YouTube, dm for link or just search "bakefresh naan khatai"

Stories has direct link too.

#naankhatairecipe
#naankhatai
#pakistanicookies

Got cookie press? Make this foolproof recipe now t

Got cookie press? Make this foolproof recipe now to fill a jar. These are any day better than store brought!

There wasn't any eid we didn't had jars full if these spritz cookies !

Sharing my family recipe that has been absolute favourite!

Full video tutorial on my YouTube channel!

Ingredients
3/4 cup Butter (room temperature)
2/3 cup Sugar (grinded)
2 teaspoons vanilla essence
1 egg
2 cups flour
1 1/2 teaspoons baking powder

Method
1. Cream butter and sugar
2. Add in egg
3. add in vanilla
4. Sift in flour and baking powder
5. Beat until combined
6. Fill the dough in cookie press or just make balls by hand.
7. Place on an ungreased tray and bake in a pre-heated oven for 12-15 minutes at 350 F until golden brown.

#cookies
#spritzcookies
#buttercookies
#riyadhbakers
#karachibloggers

If you want to make an impressive and indulgent ca

If you want to make an impressive and indulgent cake for celebrating an important day at home, do give this a try.

Flourless chocolate cake that is a cross between brownies, chocolate bar and mousse!

Topped with lightly sweetened whipped cream, and any seasonal.fruit, this is sure going to win hearts.

Detailed recipe on my YouTube channel.

Linked in stories.

A quick version of coming up in reels today.

INGREDIENTS

250 grams Dark Chocolate
125 grams butter
2 tablespoon Cocoa Powder
50 ml Cream

Heat all above on double boiler (or super slow heat stirring continuously) till melted and combined.

Separate 4 eggs.

Whisk egg yolks lightly and stir in cooled Chocolate mixture.

Make.meringue from.4 egg whites and 125 grams of sugar.

Fold in the chocolate mixture.

Pour in 9 inches spring foam pan (greased and dusted with cocoa powder)

Bake at 350 F for 30 minutes until set.

Cool and plate, serve with whipped cream lightly sweetened and fruits.

#bakefresh
#riyadhbloggers #riyadhbakers #chocolatecake
#flourlesschocolatecake
#mashion #foodphotography #f52grams #f52community

The brand I use the most is beryl's chocolate.(sw

Homemade chocolate icecream - a keeper recipe I m

Homemade chocolate icecream - a keeper recipe I make so often in summers!

It's the real deal, chocolate, cream, milk, egg yolks, you can also adjust the sugar based on how dark or sweet your chocolate is.

I have never looked back to the packaged commercial icecream!

Step by step on YouTube channel!

RECIPE

Ingredients

21 grams/ 2.5 tablespoon Cocoa Powder

500 ml Cream

140 grams Dark Chocolate (chopped) (I used 62%)*

5 Egg yolks250 ml Milk

100 grams Sugar

1/4 teaspoon Salt

1/2 teaspoon Vanilla essence

Method

1. Whisk half cream and cocoa powder and heat till completely dissolved and bubbles start to appear.

2. Add the cream and cocoa mixture to chopped chocolate/chocolte chips and stir.

3. Stir until chocolate is completely melted, add rest of the cream.

4. Whisk egg yolks in a bowl.

5. Heat milk, sugar and salt until just starts to boil.

6. Add heated milk mixture to egg yolks in steady stream.

7. Return the entire mixture to heat and cook stirring continuously till it starts to thickens.

8. Seive the mixture into the chocolate mixture.

9. Add vanilla and stir well.

10. Freeze covered for 3 hours, take out and beat well.

11. Return to freezer overnight in a rectangular pan covered twice.

12. Take out 10 minutes before serving and scoop out, serve with fudge sauce.

FUDGE SAUCE

2 tablespoons cocoa powder

4 tablespoons icing sugar

1 teaspoon butter

2 tablespoon milk

Mix all and cook on low heat, stirring till combined.

#chocolateicecream
#mashionpk
#hautecuisines #f52super #f52grams
#summertreats
#icecreamsofinstagram