|Home | Issues | The Daily Star Home | Volume 5, Issue 96, Tuesday, December 22, 2009|
Even when times get tough and we don't have times for big, elaborate gifts, we can bless friends and family with gifts from our hearts. In this issue, I am giving a few of my tried and tested recipes, some novel ways to package them and also some home decorating ideas for this season. And if you are a beginning baker, some baking hints to help you on your way.
So lets all get busy in the kitchen this season! Here's hoping you give, give, give and in return experience all the joy and magic of this special time of year.
Pistachio coffee cake
Add the coffee and chopped nuts and mix well, then carefully fold in the flour.
Pour the mixture straight away into the cake tin, transfer to the oven and bake for 20-25 minutes, or until golden brown and well risen. Remove from the oven and allow to cool for 30 minutes in the tin before transferring to a wire rack to finish cooling.
For the filling, pour the cream into a bowl and whisk until it forms soft peaks, add the icing sugar and pistachios and fold gently with a spatula until the mixture forms firm peaks, being careful not to over-mix.
To finish the cake, carefully cut it in half horizontally with a bread knife and place the bottom half on to a serving plate. Spread the pistachio cream over the bottom half of the cake, then cover with the other half. Top with a dusting of icing sugar and serve.
Totally chocolate chip cookies
30g cocoa, sieved
Cream the butter and two sugars in another bowl. Add the melted chocolate and mix together.
Beat in the vanilla extract and cold egg, and then mix in the dry ingredients. Finally, stir in the chocolate chips.
Scoop out ¼-cup-sized mounds-a generous-sized ice-cream scoop and a palette knife are the best tools for the job- and place on a lined baking sheet about 6cm apart. Do not flatten them.
Cook for 18 minutes, piercing with a cake tester until it comes out semi-clean and not wet with cake batter. If you pierce a chocolate chip, try again.
Leave the cookies to cool on the baking sheet for four of five minutes, then transfer to a cooling rack to harden as they cool.
Cinnamon crumb cake
Grease 9-inch spring-form pan; dust with flour. Mix flour, baking powder, baking soda, and salt until combined.
With mixer on low speed, add flour mixture alternately with yoghurt, beginning and ending with flour mixture, scraping bowl occasionally, until batter is smooth.
On The Cover
It's time to bring out the baubles and the mistletoe as Christmas comes knocking on the door. Whether you share the faith or not, Christmas is the perfect time to break out the baked goodies.
Photos: Sazzad Ibne Sayed
Special thanks to Samina Quasem for arranging the photoshoot.
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