Finale !! Collaboration #2

Welcome to my final post for SweetP's Treats! I would like to end my lovely blog with a second collaboration which was done with my good friend Shivan Sawh. He's actually a stranger to the world of baking, so I decided to invite him to bake some chocolate chip cookies with me. It was quite interesting and the cookies were awesome! Well done Shiv!

 The inspiration to bake the cookies came about after a discussion Shiv had with me about a movie called Stranger than Fiction with Will Farrel. Check out the cookie scene from the movie.

Here's the recipe we used-

Ingredients

• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 cup butter or margarine, softened  (not melted)
• 1 teaspoon vanilla extract
• 1 egg
• 2 1/4 cups Gold Medal™ all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 package (12 ounces) semisweet chocolate chips (2 cups)

Directions

• 1 Heat oven to 375ºF.
• 2 Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.
• 3 Drop dough by rounded tablespoonfuls about 2 inches apart onto greased cookie sheet.
• 4 Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.   

 

 

 AND HERE ARE OUR COOKIES!!! 

 

 

 

 

 

 

 

 

 

Collaboration #1- Sweet P's Treats meets the Dance Project.

Hey guys, so I'm nearing the end of my blog and although I am sad it's going to end, I'm not going to stop baking and I hope you don't either. I recently collaborated with Tahirah Leacock whose blog focuses on dancing and it was so much fun sharing my passion with someone else. Since her passion is dancing we decided to bake dancing themed cupcakes and my family confirms that it was a success.

We made both sets of chocolate chip and blueberry muffins and used frosting and sprinkles to decorate them. Simple recipes were googled and off we went to conquer the cakes.

Here is the recipe and we substituted the chocolates and blueberries into it.

INGREDIENTS

1 1/4 cups flour
1/2-3/4 cup sugar (depending upon sweetness desired)
1 3/4 teaspoons baking powder
1/4 teaspoon salt
1/3 cup butter
1 egg, beaten
3/4 cup milk
1/2 teaspoon vanilla extract
2/3 cup blueberries/ chocolate chips

DIRECTIONS

Sift dry ingredients together to mix well. cut in the butter until mixture resembles coarse crumbs.Whisk egg vigorously to incorporate air and make the eggs light. Stir in egg, milk and vanilla and combine thoroughly. Add to dry mixture and stir together (some lumps should remain) and add the blueberries or chocolate chips
Fill well greased muffin tins with batter until two thirds full.
Bake in a preheated 350°F oven for 20 minutes or until done.

Check out the Dance Project's blog on the link below to see her take on the cupcake baking.

https://thedanceproject95.wordpress.com/2015/11/30/collaboration-3-the-dance-project-bakes/


Let me know what y'all think if you're going to try some Dance cupcakes this week!

HAM AND CHEESE QUICHE

This one is at the top of my next recipe to try. Looks so delicious! If you want to have your own brunch at home, this one recipe that you need to consider.

Ingredients

• 1 package (14.1 ounces) refrigerated pie pastry
• 2 cups diced fully cooked ham
• 2 cups (8 ounces) shredded sharp cheddar cheese
• 2 teaspoons dried minced onion
• 4 eggs
• 2 cups half-and-half cream
• 1/2 teaspoon salt
• 1/4 teaspoon pepper  

Directions

1. Preheat oven to 400°. Unroll pastry sheets into two 9-in. pie plates; flute edges. Line unpricked pastry shells with a double thickness of heavy-duty foil. Fill with pie weights, dried beans or uncooked rice. Bake 10-12 minutes or until light golden brown. Remove foil and weights; bake 3-5 minutes longer or until bottom is golden brown. Cool on wire racks.
2. Divide ham, cheese and onion between shells. In a large bowl, whisk eggs, cream, salt and pepper until blended. Pour into shells. Cover edges loosely with foil. Bake 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 5-10 minutes before cutting.
3. Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted near the center to come out clean. Yield: 2 quiches (6 servings each). 

Taste of home website
 

VANILLA ORANGE CAKE

Tired of the typical cakes out there? Ready to experiment with some new flavours? Check out this simple recipe for a Vanilla Orange Cake that I saw on Tablespoon.com. Let me know how yours comes out!

Ingredients

2 1/2 cups all purpose flour

1 3/4 cups sugar

1 1/2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup vegetable oil

1 1/4 cup freshly squeezed orange juice (1/4 cup reserved)

3 large eggs

1 cup sour cream

1 teaspoon vanilla extract

1 stick unsalted butter, softened

3 8 ounce packages cream cheese, softened

2 cups confectioners sugar 

 

 

Directions

• Preheat oven to 350-degrees. Spray 3 9-inch cake pans with nonstick baking spray and line with parchment. Spray parchment with baking spray.
• In a large bowl, sift together flour, sugar, baking soda, baking powder, and salt.
• Add oil, 1 cup orange juice, eggs, sour cream, and vanilla. Beat at medium speed with a mixer until smooth.
• Pour into prepared pans and bake for 20-25 minutes or until toothpick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans and cool completely on wire racks.
• In a large bowl, beat butter and cream cheese at medium speed with a mixer until creamy.
• Add orange juice, beating until combined. Gradually add confectioners sugar beating until smooth.
• Spread frosting evenly on top and sides of cake.

 

 

 

Coconut Turnover

If you're a Trini then you would love this recipe for a good home made Coconut Turnover. If you're not then you are in for a treat! Credit goes to my best friend for helping me prepare this lovely dessert. Enjoy!

Ready in 20- 25 mins
Serving : 6

Ingredients

• 4 cups flour
• 1 tsp. salt
• 6 oz butter
• 3 tbsp. sugar
• 2 eggs
• 1 tbsp. instant yeast
• 1 cup warm milk
• 1 egg beaten
• 1 dried coconut grated
• 1½ cups sugar
• ½ cup water
• 1 tsp vanilla essence
• ½ tsp allspice powder
• ¼ tsp ground cinnamon
• A little grated nutmeg
• Extra sugar for sprinkling

Directions

1. Cook coconut, sugar and water till thick and syrupy.
2. Remove from heat; add vanilla essence, allspice, cinnamon and nutmeg. Cool. Meanwhile dissolve yeast in milk and leave for 10 minutes.
3. Cream butter with an electric mixer and add eggs.
4. Combine flour, salt and sugar, add yeast mixture and butter and knead into soft, smooth dough adding more flour only if necessary.
5. Place dough in a large greased bowl and leave to rise for 30 minutes. Divide dough into 4 parts and roll into a rectangle.
6. Preheat oven to 425 degrees F.
7. Place quarter of filling down long side and roll up jelly roll fashion. Repeat with remaining dough
8. Cut into equal shaped rolls (approx 3 – 4 inch) and place side by side on greased baking pan.
9. Let rest 20 minutes, brush with beaten egg and sprinkle with extra sugar.
10. Bake in a preheated 425 degree F. oven for 20 minutes or till cooked and golden brown.

 

HOMEMADE PROTEIN BARS

For the health conscious people on my blog, check out this recipe for protein bars. My aunt shared it with me and now I'm sharing with you. Will definitely be trying this healthy snack before working out.  

INGREDIENTS

 

½  a cup of cashew nuts (soak for 2 hours , best to leave overnight)

5-8 dates (soaked for 2 hours or more) adjust amount according to taste and consistency, I like more!

¼ cup of unsweetened shredded coconut

¼ coconut flour

1-2 tbs crushed chia seeds (I like ethnoscience, organic white seeds)

1-2 tbs cocoa powder

1 scoop of vanilla protein powder (I use Body Logix Protein for women, has extra calcium and fibre and lactose free)

DIRECTIONS

Add the cashews and dates into a food processor, (save some of the water from the dates)

Add the rest of the ingredients, use the water if needed for consistency.

Press mixture into a container or roll into balls and put in the fridge

Peanut Butter Cookies

Ingredients

• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar or 1/4 cup honey
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 egg
• 1/2 teaspoon vanilla
• 1 1/4 cups all-purpose flour
• Granulated sugar
  
  

  Directions

  1. In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough about 1 hour or until easy to handle.
  2. Preheat oven to 375 degrees F. Shape dough into 1-inch balls. Roll balls in additional granulated sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Using the tines of a fork, flatten balls by making crisscross marks on top. Bake for 7 to 9 minutes or until bottoms are light brown. Transfer to a wire rack and let cool. Makes about 36 cookies.