Aspiring lawyer by day and the most "perfect" daughter and sister by night! I enjoy singing, photography, reading, writing, and also cooking up a storm in my mom's kitchen. I am a traveler in my own journey and am a secret thrill-seeker at heart, but am too afraid to admit it!
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Category Archives: Dessert
With work and school taking up most of my time and usually having three essays due in one day, I obviously haven’t had much time to update my blog. Nonetheless, every Thanksgiving, my whole family and I have dinner at my uncle’s place where we have a Thanksgiving potluck. I wanted to make some sweet treats for my little cousins. Sweets generally require baking, which I don’t do too often. Perhaps it’s the holiday spirit that gave me the “determination” to bake and so I decided to bake some raspberry white chocolate brownies.
- 1/2 cup butter
- 2 packs of Nestle Premier White Chocolate Chips
- 2 eggs
- 1/2 cup sugar
- 1 tspn vanilla
- 1.5 cups of all-purpose flour
- 1/2 tspn baking powder
- dash of salt
- 1 cup fresh rasperries
- Cooking spray
- Optional: 1 cup of chopped almonds
- Pre-heat the oven in 350F.
- In a saucepan, pour the butter and one pack of white chocolate. In medium heat, stir often to prevent the mixture from becoming too thick. As the white chocolate melts, mix the sugar, vanilla, and eggs.
- In a separate bowl, mix the flour, baking powder, a dash of salt.
- Pour the white chocolate mixture into the bowl while stirring the mixture.
- In a baking tray or aluminum tray, lightly spray the bottom and four sides with cooking oil to prevent the brownies from sticking.
- Place half of the raspberries on the bottom of the tray spreading them evenly. Take the brownie mixture and pour it onto the tray. Take the rest of the half of raspberries and press them gently into the mixture.
- Optional: Take a handful of white chocolate chips from the second packet and sprinkle it over the raspberry and brownie mixture and/or add the chopped almonds as well.
- Bake from 25-30 minutes in 350F.
I just want to put it out there that I am not a frequent baker and I find it really difficult as opposed to currying up some goodness!
Yesterday, my little sister and I went over to my friend’s house to bake some fruit tarts! She’s a baking queen so I just had to seize the opportunity to learn how to make my absolute favorite fruit desert dish. However, because we were short on time, my friend did the best she could within the time constraints (approx. 2-hours). Nonetheless, the tarts came out looking/tasting amazing. Thanks for the delightful sweet treat Sherr-Bear!
For the Crust:
- 2 cups of all purpose flour (add more as needed)
- 1 whole cream cheese
- 2 sticks of butter
- 2 tbsp of confectioners sugar
For the Filing:
- 2 whole cream cheese
- 2 tbsp of heavy cream
- 2.5 cups of confectioners sugar
- 3 tbsp of sour cream
- cookie cutters
- rolling pin
- plastic wrapper
- hand mixer
- cup cake tray
- gallon size zip lock bag
- Do not add the cream cheese and butter all at once. It’s easier to blend the ingredients if you cut the cream cheese and butter into smaller chunks. Add the ingredients for the crust in the blender and blend the mix until you reach a dough-like consistency. Extract the mix and roll it into a ball. Use a plastic wrap to cover the crust dough and leave it out set for the next 15-20 minutes.
- In the meantime, for the tart filing, cut the cream cheese into smaller chunks and add into a bowl along with the rest of the tart ingredients. Using the hand mixer, mix the ingredients until you reach a soft creamy texture. Set this mixture aside and leave it in the fridge to cool for the next 30+ minutes.
- Set the oven to 375° F for 15-minutes as we get started on the dough.
- Take a handful piece from the dough and roll it into a ball. Pat the dough with your palms a few times to flatten it. Place the flat dough on a flat surface and use the rolling pin to flatten it even more (how many times did I use the word flat in once sentence?!)! We want to the dough be as thick as max. 1/2 cm. Use some flour occasionally so that the dough does not stick to the flat surface.
- Using a cookie cutter, cut the dough and place it on a cupcake tray that’s facing upside down. That’s right, flip your cupcake tray over ’cause we will be using the bottom part of the cupcake tray to bake the crust for the tart. Lightly polish the cupcake tray with butter so that the dough doesn’t stick to the pan and after placing the dough above the upside cupcake tray, lightly spread some butter on the dough as well.
- By this time, after cutting the dough for all the cupcake trays, the oven should be warm by now. Bake the dough for 10-12 minutes. You want a crust that’s sturdy but also a golden brown color. You might want to check occasionally after the 10-12 minutes mark just to ensure that the crust is not burnt.
- After the crust is done, set it aside to cool in room temperature. After it has cooled down, use a gallon sized zip lock bag as the pastry bag. Take the tart cream out of the fridge and put it in the bag. Simply cut the tip of the zip lock bag and start piping away onto the crust.
- Cut the fruits in quarters or halves or use your own fruits according to your preference to place on top of the cream.
- Put the tarts in the fridge for 15-20 minutes and serve it cool.
- (Optional) You may serve the tarts with powdered sugar and whip cream on top.