Tuesday, October 28, 2014

Chocolate Passion Bowl











what you need

1
pkg.  (18.3 to 19.5 oz.) brownie mix(family size)
2
pkg.  (3.9 oz. each) JELL-O Chocolate Instant Pudding
3
cups  cold milk
1
tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2
cups  fresh berries.

make it

PREPARE brownie batter and bake in 9-inch square pan as directed on package; cool completely.
MEANWHILE, beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Refrigerate until ready to use.
CUT brownies into 1-inch cubes. Layer half each of the brownie cubes, pudding, berries and remaining COOL WHIP in 2-qt. bowl. Repeat layers.
REFRIGERATE 1 hour.

TIPS:
I like more brownies so I make a double batch…..you can always enjoy the left overs :)
Use a good brownie mix. I use Ghirardelli's.

Saturday, March 1, 2014

It's 2014!!!

Long time no blog...WOW.
Eema a sophomore , Umar in 7th grade and Ali a 5th grader. Allhamdulillah.....oh and I forgot...we are old :)

I am working independently at Edward hospital.  Yusuf is about to launch Quran Plus inshaAllah.  We are planning to go to London this summer for Hanyyah And Fahd's wedding. Everyone is excited.

Ammi is doing ok and will inshaAllah get her citizenship this year.

I am encouraging our kids to write on this blog. Let's see how it goes.
Uzma.

Friday, October 12, 2012

Brownie 'n Berries Dessert Pizza





Want to wow a chocolate-craving crowd? Make a sweet dessert pizza topped with a creamy layer and tart berries.


What you need:

1 box (1 lb 6.5 oz) brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
2 cups sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
1/2 cup apple jelly


Make it:

1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 12-inch pizza pan with cooking spray or shortening.
2. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan.
3. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour.
4. In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base. Arrange berries over cream cheese mixture. Stir jelly until smooth; brush over berries. Refrigerate about 1 hour or until chilled. Cut into wedges. Store covered in refrigerator.

Mocha-Toffee Truffle Bars






What you need:

1 pouch (1 lb 1.5 oz) sugar cookie mix. (I used Betty Crocker)
1/2 cup butter or margarine, melted
1 egg, slightly beaten
1 can (14 oz) sweetened condensed milk (not evaporated)
1 teaspoon instant coffee granules
1 package (11.5 oz) milk chocolate chips (2 cups)
1 package (8 oz) toffee bits (1 1/2 cups)
1 cup chopped pecans

Make it:

Directions
1. Heat oven to 350°F. In large bowl, stir cookie mix, melted butter and egg until soft dough forms. Spread dough in bottom of a 9x13-inch ungreased pan. Bake 12 to 15 minutes or until light golden brown.
2. Meanwhile, in small microwavable bowl, microwave sweetened condensed milk uncovered on High for 1 minute. Stir in instant coffee until coffee is mostly dissolved; set aside.
3. Sprinkle warm crust with chocolate chips, toffee bits and pecans. Drizzle sweetened condensed milk mixture evenly over pecans.
4. Bake 23 to 27 minutes or until top is golden brown and bubbly in center. Cool completely, about 2 hours. For bars, cut into 9 rows by 4 rows. Store covered at room temperature.

Tuesday, October 9, 2012

Truffle Fudge







what you need


2
pkg.  (8 squares each) BAKER'S Semi-Sweet Chocolate, divided
1
can  (14 oz.) sweetened condensed milk
3
Tbsp.  whipping cream
2
tsp.  vanilla

make it


LINE 8-inch square pan with foil, with ends of foil extending over sides. 
Melt 4 chocolate squares in microwave as directed on package; spread onto bottom of prepared pan. Refrigerate 10 min. or until firm.
MICROWAVE remaining chocolate and milk in same bowl on HIGH 2 to 3 min.
 or until chocolate is almost melted; stir until completely melted. Add cream and vanilla; mix well. 
Spread over chocolate layer in pan.
REFRIGERATE 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares.

tips

SPECIAL EXTRA
When fudge is almost firm, sprinkle with toppings, such as finely chopped PLANTERS Walnuts,
colored sugar or sifted unsweetened cocoa powder.
VARIATIONS
Raspberry Truffle Fudge - Substitute 4 tsp. raspberry-flavored liqueur for the vanilla.
Mint Truffle Fudge - Substitute 4 tsp. mint-flavored liqueur for the vanilla.
SIZE-WISE
One pan of fudge makes 25 servings which is enough to serve a crowd.

Best Brown Sugar Cake





What you need


1
pkg.  (2-layer size) yellow cake mix

1
pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

4
 eggs

2/3
cup  Sour Cream

2/3
cup  water

1/2
cup  oil

1
cup  packed brown sugar

1
cup  chopped Pecans

2
tsp.  powdered sugar

make it


HEAT oven to 350ºF.
BEAT first 6 ingredients with mixer until blended. Add brown sugar and nuts; mix well.
POUR into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
BAKE 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min.
Loosen cake from sides of pan; invert onto wire rack. Remove pan; cool cake completely. 
Sprinkle with powdered sugar just before serving.

Tips
SPECIAL EXTRA
Sprinkle pan with combined 2 Tbsp. granulated sugar and 1/4 tsp. ground cinnamon after
spraying with cooking spray. Then, fill with batter and bake as directed.
SPECIAL EXTRA
Serve topped with cut-up fresh fruit.
SUBSTITUE
I didn't have enough pecans so I mixed walnuts with pecans. Came out delicious.

Tuesday, December 21, 2010

Akhroat (Walnut) Halwa

What you need
 1 1/2 Stick Butter (6 oz)
 1 1/4 Cups Sugar
 1 1/2 Cups Walnuts chopped
 1 1/2 Cups Whole Milk
 3 Cups Powdered Milk

Make it!

Mix all the above ingredients in a oven proof pot/pan.
Bake at 350 for one hour, stirring every 15 mins.
Halwa should be lighter in color than Habshi Halwa, medium brown.
Transfer immediately in your serving dish, decorate with slivered pistachios.

Tips:
I use my Pakistani heavy based pots to bake this Halwa.
Use a big baking pan because the milk boils.
Transfer immediately as soon as the halwa is done otherwise it will overcook and become chewy.
 
Recipe from:
My Cousin Shahnaz Aslam, who got it from our other cousin Anjum Wahaj.
 
Mix all ingredients

 
Half way cooked
Enjoy!