Time for another guest post!!! Till date, whatever guest posts have featured were those who I had invited over to feature in my blog. I am so glad to inform that now I am getting emails from fellow bloggers asking whether they could be accommodated for this series. Hey, why not? I strongly believe that we are into this to help each other, learn from each other and encourage each other. I really believe in the saying of our beloved Prophet Muhammad (Peace be upon him), “None of you will truly believe until you love for your brother what you love for yourself.” (Sahih Bukhari). Amazing words, indeed…
The main reason why I started this series was to see if bloggers that I adore would be kind enough to accommodate my requests, which they have done. That is so well evident in the excellent guest posts that I have received from all my lovely blogger friends. So when I received an email from Shazzy who blogs at Seasoned with Shazzy on whether she could do a guest post, I went back in affirmative. She has a little blog with some mouthwatering recipes and when I heard that she runs her own little business making treats in her own kitchen, I really respected this lady. Not only that, she went ahead and sent me two recipes!!! I was first confused if I should pick just one or both, but then I just went ahead and took in both of them… 🙂
Let’s move on to see what she has to say…
straight to the door-step. I named it TreatsnTreats, you’ll able to find them on Facebook. I just tied knot last year to a wonderful Punjabi guy who’s my childhood best friend and gave birth to a handsome baby boy little Abraham,
I run my business straight from home because I want to be there for my son at all time.
to share two recipes with all of you. Main course and dessert. Every time I cooked dinner I make sure I have dessert later on to enjoy with my loved ones.
In a medium hot pot, heat the oil. Fry the onion,garlic,anise seed until it brings out the frangrant. Slowly, pour the
blended chili, tomatoes and the puree and chicken all at once, stir until all well combined. Put in the lemongrass, lime leaves n coconut, put a little water 3/4 cup. Let them cooked for at least 10 minutes. Serve hot with white rice.
Ingredients for cake:
2 cups sugar
2 sticks butter, room temperature
2 whole eggs
1 1/2 tablespoons liquid blue food coloring
1 1/2 tablespoons cocoa powder
1 drop violet gel food coloring (optional)
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking soda
1 tablespoon white vinegar
1 pound (four 8 oz. packages) cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar
1. Preheat oven to 350 degrees F. Place cupcake liners in pans.
2. In a mixing bowl, cream the sugar and butter, mix until light and fluffy. Add the eggs 1 at a time and mix well after each addition.
3. Mix cocoa and food coloring together to form a paste, and then add to sugar mixture; mix well.
4. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla.
5. In a small bowl, combine baking soda and vinegar and add to mixture.
6. Pour batter into cupcake papers. (Batter will be thick!) Bake for 23-25 minutes, or until a toothpick inserted into center comes out clean. Remove from oven and cool completely before frosting.
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beating until incorporated. Increase the speed to high and mix until very light and fluffy. Frost cupcakes
and embellish as desired.
I wish you lovely people out there a beautiful weekend ahead… Ciao…