Cream Cheese Frosted Gingersnap Brownies

Fudgy brownies with gingersnap crust and cream cheese frosting! Heaven in every bite!  

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I’ve been craving for something chocolate for some time now. And when I say something chocolate, I mean something with rich chocolate frosting, filling or anything that is super rich in chocolate. I knew what I want from the start, but I keep on buying something with chocolate trying to convince myself that they could satisfy my craving… or let’s just say that’s an excuse (which is very obvious) so I can try something else before I finally admit that what I really crave is brownies. But still, I want something else with brownies. Think! Think! Think! Then there’s my cousin:

Cousin: Hey, aren’t you going to eat your gingersnaps? The texture might be bad now, you know. 

Me: Uh, I am gonna use that for something else (trying to sound convincing, though I really don’t know what else to do with gingersnaps-turned-soft cookies).

Cousin: What are you going to do?

Me: Something. (I want to tell my cousin to trust me, but I realized I cannot even trust my words. Ha!) 

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Then I thought of using the gingersnaps with the brownies. Maybe mix with the batter? Hmm, nope! A crust would be perfect so wouldn’t call this “find the gingersnap brownies” And a naughty frosting would be amazing! 😀 You get the idea? Fudgy brownies with gingersnap crust and cream cheese frosting! I used a chocolate with 70% cocoa so this would not come super sweet. I also placed the brownies inside the fridge before eating them – they came out absolutely fantastic!

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I hope you’ll enjoy these delicious bars as I bring them to this week’s Fiesta Friday #154. And I will be off to fill my head with some leafy greens and pineapple for the challenge. Don’t forget that the link for FF #154 is different from the Fiesta Friday Healthy Recipe Challenge – don’t be confused adding your link to the challenge when it’s meant to be for FF # 154.

And now, for the recipe:

Cream Cheese Frosted Gingersnap Brownies

Ingredients:

For the gingersnap crust:

  • 1 1/2 cup gingersnap crumbs
  • 1/4 cup butter, melted

For the brownies:

  • 5 ounces unsalted butter, room temperature
  • 200 g 70% cocoa chocolate, melted
  • 3/4 cup sugar
  • 2 tsp vanilla extract
  • ¼ tsp salt
  • 1 tbsp cocoa powder
  • 2 large eggs
  • 2 tbsp of warm water
  • 1 tsp of instant espresso powder
  • 2/3 cup all-purpose flour

For the cream cheese frosting:

  • 200g cream cheese, softened
  • 1/4 cup powdered sugar
  • Gingersnap crumbs (optional)

Instructions:

You can make the frosting first by just mixing the softened cream cheese and powdered sugar. Keep in the fridge until ready to use. You can add less sugar then do a taste test and adjust accordingly.

  1. Preheat oven to 350 F. Grease 8×8 baking pan and place parchment paper or aluminum foil with hanging on the sides so it can be removed/lifted easier later on.
  2. In a bowl, combine gingersnap crumbs and melted butter. Pour it evenly on the prepared pan and gently press them to cover the bottom of the pan. Bake for 5 minutes. Let cool for about 10 minutes while making your brownie batter.
  3. In a small bowl, mix warm water and espresso powder. Set aside.
  4. In another bowl, mix the dry ingredients: cocoa powder, all-purpose flour and salt. Set aside.
  5. In a large bowl, beat sugar and butter until fluffy. Add eggs, vanilla extract and water-espresso mixture. Beat until all combined. Add the melted chocolate and mix again.
  6. Add the dry ingredients mix until just combined. Do not overmix.
  7. Pour the batter evenly over the baked gingersnap crust and bake for about 35-45 minutes until toothpick inserted in the middle comes out with crumbs, but not wet batter. (Check your brownies at 35 minutes of baking)
  8. Let it stay in the pan for about 20 minutes. Lift the foil/parchment paper and transfer to a cooling rack to cool completely before frosting. 
  9. Cut the brownies into bars.
  10. Frost the brownies with cream cheese and top with more gingersnap crumbs.

Notes: 

To make gingersnap crumbs, place them in a food processor and pulse until finely crushed.

Bittersweet chocolate an be used instead of 70% cocoa.

Ovens differ from each other, so see what works on you. It takes about 15 minutes for my oven to reach 350 F (depending on how much heat it has). I used an oven with the fire from the bottom only so I always rotate the pan in the middle of baking. 

Best eaten after storing in the fridge. 

Have a sweet day, people! Always smile! 😉

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Cheese Manakish

Middle Eastern flat bread topped with beautiful Kashkaval cheese and/or mozzarella, browned to perfection. 

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I am very friendly and I’ve made friends recently. Well, they’re long time friends, but I didn’t know that they’ve been there the whole time… and when I say ‘there‘, I mean in my brain.

So you know that movie Inside Out? I have some sort of friends inside my brain but they look like more of a food – uh… like pasta, rice, bread, cheese. Yes, I know, because I’ve met them.

So few weeks ago, I’ve been in a pizza kick lately… like I’ve been making pizza for the 2 consecutive weekends and eat 6 slices of them in one sitting. Please, don’t look at me like that! I am still your friend, right? Anyway, let’s not discuss what happened inside my brain during the food war because it was very chaotic. To make the story short, Manakish won on the third weekend.

I’ve been meaning to make Manakish since forever, but I cannot figure out the right cheese the bakery usually uses as a topping whenever I get one. One day, I got a Kashkaval cheese from an amazing friend – kept it inside the fridge for a while until finally decided to use it. I wanted to top it on the pizza, but when I tasted the cheese it was like ‘Aha! This is the cheese the bakery usually uses for Manakish! I need to make one very soon!’ And I said it out loud like it was an emergency.

Excuse me pizza, please make a way for cheese manakish!

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I used Kashkaval cheese alone in some and some, I mixed with mozarella. I love the one with Kashkaval cheese alone – it was closer to the manakish I usually get from the bakery. Oh, it was so simple, yet so good! The recipe below makes about 8 x 4 inches round of manakish. Now, do not ask me how many I’ve eaten. I am not telling you this time. 😛

Now, let me bring these at this week’s Fiesta Friday # 153 with our co-hosts, Quinn and Monika. I am happy to be a part of first FF for 2017. Thanks, Angie!

Cheese Manakish

  • Servings: 8 x 4 inches round
  • Difficulty: easy, needs practice
  • Print

Ingredients:

For the dough:

  • 1 ¼ cups all-purpose flour
  • ¾ tsp instant yeast
  • 2 tbsp sugar
  • ¼ tsp salt
  • 6 tbsp warm water
  • 1 tbsp olive oil (or any flavorless oil)

(You’ll also need additional flour for your work surface.)

For the toppings:

  • 1 cup of grated Kashkaval cheese; or
  • 1 cup grated mozzarella + 1 tbsp olive oil + pinch of salt

(You can also combine both cheeses (1 cup of grated Kashkaval cheese + ½ cup grated mozzarella, discard oil & salt when you want to combine them.)

Instructions:

  1. Put all ingredients for the dough in a large bowl.
  2. Using a wooden spoon or your clean hands, mix the dough until you get all the flour from the bowl.
  3. Transfer the dough in a lightly floured surface and knead the dough until smooth and elastic. This may take about 10 minutes or so.
  4. Shape the dough into a ball and place in an oiled bowl, cover using a plastic wrap or lint free towel. Keep it in a warm place and let it rise for an hour or until doubled in size.
  5. When the dough has doubled in size, punch the dough and transfer to a lightly floured surface. Knead for a few seconds.
  6. By this time, you may need to preheat your oven at 375 F. My oven needs about 15 minutes before it reaches 375 F, so I turn it on when I am about prepare for the final steps.
  7. Divide the dough into eight. Flatten them thinly into about .5 cm or less than. (Optional: You can pinch the edges of the dough as Manakish usually has pinched edges. Most of the Manakish I see are pinched-free so I did not bother… or let’s simply put it this way: I completely forgot to pinch the sides. Haha!) Place them in a lightly oiled baking sheet.
  8. Bake them for 10-15 minutes or until the bottom turns lovely brown. Take the baking sheet out and flip the dough. Now, the bottom is now on top. Place your toppings and put the baking sheet inside the oven and continue baking for another 10 minutes or until the cheese has beautifully melted.
  9. Optional: Turn off the oven and turn on the broil (grill). Place the Manakish under the broil and broil until the cheese turns lovely golden brown.
  10. Enjoy your Manakish warm. They can be kept in the fridge for later consumption and can be reheated beautifully in a microwave.

Notes:

  • The kneading process can be completely done in your stand mixer or even in a food processor. When kneading in a food processor, place the dry ingredients first. While the motor is running, gradually add warm water and olive oil. Turn off the food processor once the dough has turned into a ball. You can now continue with the rest of the steps.
  • In my oven, the heat does not circulate that much like in the fan oven. So I have to flip the dough so I will have browned bottom and tops, then turn on the broil later for the toppings to brown, too. You can place your toppings the first time when you place the dough inside the oven. I did flip my dough because I like browned top and bottom – that flipping gives me the texture I love. Do whatever works better for you.
  • You can also use your pizza dough recipe or you can get the dough from the store.
  • This is just like as if you are making pizza minus the pizza sauce.

I hope you’ll love the recipe!

Always smile and enjoy your weekend! Happy Fiesta Friday! 😉

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Gochujang Hummus

Take your classic hummus to the next level with Gochujang – one of best new combos!

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If you know me well, then you also know about my undying love for hummus… and my dying gochujang. 😀 I’ve been avoiding suicidal attempts that might take place anytime inside the cupboard and the fridge. I do not want such bloody scene! I don’t think you want me reporting such case, right?

So… hummus met gochujang… and they lived happy ever after… inside my tummy! 😛

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The gochujang gave an extraordinary spice and taste to the classic hummus. It was uh-mahzing! The gochujang can go from 1 tbsp to 2 tbsp – depending on how spicy you want the hummus to be. I think I used 2 tbsp and I am telling you – I polished off the whole plate. My cousin even asked me “Are you going to eat the whole thing yourself?” And I proudly said “Yes!”. Ohhh! It was so good! I enjoyed it with pita bread!

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And with all the holiday eating you’ve had, I thought of bringing a light dish to this week’s Fiesta Friday #152 – the final party for 2016. How amazing that I am co-hosting with Ginger this week, closing Fiesta Friday party for the year. And let me mention that I did co-host the first FF party this year, too. Yay! Opening and ending the FF party this year – how lovely!

Link up your best treats for our final FF party for 2016. Let’s celebrate together!

Happy 2017 to you, lovely people! I all wish you a blessed, healthy 2017. I am so grateful for your amazing friendship! See you next year! 😉 

Gochujang Hummus

Ingredients:

  • 1 15-ounce can chickpeas, not drained (optional: you can reserve 1 heaping tbsp for serving later)
  • 3 cloves garlic, skins removed
  • 1/3 cup tahini (1/2 cup tahini if you don’t want to skin the chickpeas)
  • 1-2 tbsp gochujang
  • 2-3 tbsp fresh lemon juice
  • Salt, to taste
  • 1-2 tbsp extra virgin olive oil

To serve (optional):

  • Olive oil
  • Few pieces chickpeas
  • Roughly chopped parsley

Instructions:

SKINNING THE CHICKPEAS IS COMPLETELY OPTIONAL. IF YOU DO NOT WANT TO SKIN THE CHICKPEAS, SKIP INSTRUCTIONS NUMBER 1-3. 

  1. Separate the chickpeas and its water. Reserve the chickpeas water for later.
  2. In a shallow dish, place your drained chickpeas and remove the skin. Hold one chickpea with your index finger and thumb and it will easily pop out. Repeat until all skins have been removed. This will take about 20 minutes. Alternatively, you can also place the drained chickpeas in a bowl and add water. Getting handful of chickpeas, rub them together using your both hands. Some skins will be easily removed, but some will still stay. You can pour out the water with the skins. Since some of the skins are still intact, you can do the same process until most of the skins have been removed.
  3. Wash the skinned chickpeas and drain.
  4. Place the chickpeas in a heatproof bowl and put back the reserved chickpeas water.
  5. Add the garlic cloves and microwave on medium-high for 5 minutes. Let cool.
  6. In a food processor or blender, add in the microwaved chickpeas with garlic along with lemon juice, salt, tahini and 1 tbsp gochujang. While the food processor/blender is mixing, add in olive oil. Process until smooth and creamy, scraping down the sides as needed. Adjust the seasoning at this point, if desired. If you prefer the hummus to be more spicy, add another 1 tbsp of gochujang.
  7. Transfer into container and place in the fridge for at least one hour to thicken and develop the flavor. (I placed mine overnight)
  8. To serve, drizzle more olive oil, chickpeas and roughly chopped parsley. Serve with your favorite crackers, veggies or pita bread.

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Pepper Corn and Beef

This is probably one of the quickest and easiest dish you can prepare. The combination of beef and corn is simply scrumptious. You might need more rice. 

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I have the tendency to dislike food and not to try them at all when somebody tells me the taste is not that “wow” or if I have tasted something close previously and did not like how it tasted.

I have tried pepper corn & beef before when at the airport and starving to death. That was the only dish looked appealing to me. When I tasted it, it was too pepper-y – more like it was called pepper-y pepper & pepper than pepper corn & beef. From that moment, no matter how pepper corn & beef looked mouth-watering to me, the eye contact between me and the photo never lasted that long. I always run away.

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Not until few days ago… For how many years of running away from pepper corn & beef, I finally met the one made my eyes sparkle and my tummy rumbling.

Ahh, the taste was amazing – balance between salty, sweet & pepper-y. I apologize to all pepper corn & beef I’ve met before, but I’ve met my soulmate… and we’re engaged! 😀

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But for now, I am sharing this with all my friends and bringing this dish at Fiesta Friday #151. Thanks for keeping this party going, Angie!

I got more rice for you, so help yourself. 😉

Pepper Corn and Beef

Ingredients:

  • 500g ground beef, low fat, washed and drained
  • 1/4 cup butter
  • 1 tbsp cooking oil
  • 2 tbsp onions, chopped
  • 1 tsp garlic, minced
  • 3/4 cup corn kernel
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 1/4 cup water
  • 2 tbsp oyster sauce
  • 1 tsp ground black pepper
  • Salt, to taste
  • 1 tsp ground black pepper, to garnish (I used about tsp)
  • Spring onions, sliced, to garnish

Instructions:

  1. In a skillet or pot, add ground beef. Cook until almost dry.
  2. Add oil and butter. Cook until butter is melted.
  3. Add garlic and onion. Stir and cook for about 2 minutes.
  4. Add corn, soy sauce, water, honey, oyster sauce, salt and 1 tsp ground black pepper. Cook for 5 minutes.
  5. Do a taste test and adjust seasoning accordingly.
  6. Remove the pan from the heat.
  7. Garnish with spring onions and another 1 tsp ground black pepper.  Add more if desired.
  8. Serve with cooked white rice.

Source recipe: Pepper Corn & Beef by Filipino Style Recipe

Happy holidays to all!

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Crème Brûlée

A rich custard base dessert topped with hard caramel. Absolutely decadent! 

Creme Brulee #cremebrulee

At first, you will think that my father is not a picky eater. Well, maybe he really isn’t. When you ask him what he wants to eat, let’s say for dinner, he will mostly tell you – “Anything.” I assume “anything” means “quick, easy and available”. So here comes the dinner. He eats the meal and he tells you his comment with a tone of a perfectionist (figure that out, people) “This is too salty.” or “I don’t eat this kind of dish.” Ha! Did you just forget when you said “Anything.”?

There was a time when I had two dishes prepared for him to go with the rice. I asked him – “What do you want to eat from these two?” He answered me again with “Anything.” I told him – “No anything this time. You tell me this one or this one so I can put the other one inside the fridge and heat it for later.” He finally chose one. What a relief! I told this story to my siblings and they cheered for me! Yay! 😀

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My father doesn’t eat something that’s too sweet. So if I offer him this dessert, I know what he’ll tell me – “This is too sweet. The sweetness in here is equals to my one month consumption of sugar.” Sorry, Paps! Don’t think that I will offer you this, coz I will not! 😛 I love you, Paps!

Although for those who loves flan and rich custard desserts, I know you will love this one – so velvety and oh so sweet! Anyway, you will not eat this everyday! This is a good treat once in a while. 😉

Grab your dessert at this week’s Fiesta Friday # 150, hosted by the talented Angie, with our co-hosts this week – Caroline and Tania.

Crème Brûlée

Ingredients:

  • 3 egg yolks
  • 1/4 cup white sugar + 1 tbsp for each serving
  • 1 ½ cups heavy/whipping cream
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • ½ tsp orange zest (optional)

Instructions:

  1. Preheat oven to 300 F.
  2. In a small saucepan, pour in the heavy/whipping cream. Turn on the heat to low and simmer. Set aside to cool a bit.
  3. In a bowl, mix sugar, egg yolk and vanilla. While slowly beating using an electric mixer, slowly add the cream. Add salt and orange zest. Use a whisk to incorporate.
  4. Divide your batter into small ramekins and place them in a roasting pan or a deep baking pan that can accommodate all your ramekins.
  5. Pour in boiling water into the roasting pan, just halfway on the ramekins.
  6. Bake for 35-45 minutes or until the custard is set.
  7. Remove ramekins from the pan with water and let cool at room temperature.
  8. Place them inside the fridge overnight.
  9. When ready to serve, let sit to come to room temperature.
  10. On top of each custard, add 1 tbsp of white sugar.
  11. Using a kitchen blow torch, heat top of each custard until sugar caramelizes. Please be careful not to burn the sugar.
  12. Serve and enjoy!

Source recipe:Creme Brulee by Laura Vitale

 Have a sweet day! 😉

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Spicy Korean Beef Stir-Fry

Very quick dish to make. Sweet and spicy. Incredibly tempting. Make sure to save extra rice – you may need more!

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I feel something is living inside the fridge and cupboards… because when I open them, it’s either something is whistling or something is getting thrown to me. Meaning: I need to use them before I witness a suicidal scene.

One of my habits is when I find something unusual that interests me (and yes, I am talking about food-related stuff) or an ingredient I can only find in a store away from me, there’s a 99.9% chance that I will get that stuff even I still don’t know what to do with it! Hey, there’s my BFF Google! 😀

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So yes, I am saying that when I got gochujang, I had only two things in mind – Bibimbap and Korean Fried Chicken. Oh, they were so good. Try them some time. 😉

What to do with the rest of the hot pepper paste? Hello again, Google!

In this recipe, I used beef (the source recipe calls for pork). The taste was a perfect balance between spicy and sweet! I perfectly paired this with sweet-pickled sliced cucumber and onions. Oh so so good! Of course, best with white rice.

C’mon… tell me you love this and will make this soon! 😀

I am taking this at this week’s Fiesta Friday # 149 with our dear Angie and lovely co-hosts Aunt Juju and Sandhya.

Spicy Korean Beef Stir-Fry

Ingredients:

  • 500g beef, sliced into thin strips , washed and drained
  • 1 tbsp oil
  • 2 clove garlic, minced
  • 1 onion, sliced
  • Spring onions, for garnish
  • Rice, to serve

Marinade:

  • ½ cup pear, grated
  • ¼ cup onion, grated
  • ½ tsp fresh ginger, minced or finely chopped
  • 1 garlic clove, crushed
  • 1 tbsp soy sauce
  • 2 tbsp brown sugar
  • 2 tsp sesame oil
  • 3 tbsp gochujang

Instructions:

  1. In a bowl, combine all ingredients for marinade.
  2. Add in beef and mix to incorporate the marinade.
  3. Keep in the fridge to marinate for at least 30 minutes or overnight.
  4. To cook, in a non-stick wok or skillet over high heat, add in oil.
  5. Saute garlic and onion and cook until fragrant.
  6. Add in marinated beef. Cook for about 7 minutes or until cooked and caramelized.
  7. Serve with white rice. Garnish with sliced spring onions.

Source recipe: RecipeTin Eats

Have a droolicious day! 😉

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Mini Mango Pie + Flaky Pie Crust

Mini pies with super flaky crust and sweet Mango filling. So deliciously irresistible. 

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Hellooooo!

So, I was gone again for some time. Unexpected things happened for the last two months, but they were all good things. One of them was me taking a break from my work. I’ve thought of not getting a break for the year due to the flooding paper works , but I told myself “Hell, no!”. I took a break and now I can relate with the saying “I need a vacation after my vacation.” Hmm…

During my break time and even before that, I haven’t done much cooking and baking. If you count cooking instant noodles and the like as cooking, hmm, okay, I did cook. 😀 But I am talking about cooking and baking “real” food in which you can smell the goodness when you open the lid of your pot or when you open your oven. Sounds heaven, isn’t it?

“Heaven” is also that one word which will come to your mind when you get a bite of these Mini Mango Pies. I know it’s not mango season anymore, but when it comes to mangoes, I really don’t care. But when it comes to the size of the pie, I do care. I love them in smaller sizes so I can get more of the flaky crust and small-sized pie is easier to eat. Each pie is filled with cubed sweet mangoes with a hint of cinnamon. Each bite is absolutely heaven!

I hope you will all enjoy my comeback treat and you will all join Fiesta Friday #148 . Me and the very talented and super amazing Linda @ La Petite Paniere will be your co-hosts. Of course, Angie will be there, too. See you at the most amazing virtual party!

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Mini Mango Pie + Flaky Pie Crust

Mango Pie Filling

Ingredients:

  • 2 cups mangoes, cut into small cubes
  • 3 tbsp sugar
  • pinch of cinnamon
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice

Instructions:

  1. In a bowl, combine all mango filling. Microwave about 1-2 minutes. Let cool.
  2. Use as filling to the below flaky pie crust recipe.

Flaky Pie Crust Recipe

Ingredients:

  • 1 ¼ cup all-purpose flour
  • ½ tbsp sugar
  • ½ tsp salt
  • 113 grams unsalted butter, very cold and cut into cubes
  • 2-4 tbsp ice cold water

Instructions:

  1. In a bowl, mix flour, sugar and salt. Add the very cold cubed butter and toss to coat.
  2. In a clean surface, place the mixture and using a rolling pin, press the butter into the flour. Using your clean hands or dough scraper, remove any sticking mixture from the rolling pin and bring back to the mixture. Keep working until butter is very well incorporated into the flour.
  3. Return back the mixture into the bowl and chill inside the freezer for 10 minutes.
  4. When the butter is properly chilled, remove the bowl from the freezer and add 2 tbsp of water. Use your clean hands until the mixture can be shaped into a ball. Add more ice cold water (little by little) if necessary.
  5. Flatten the dough into disk and wrap using a cling wrap. Place in the fridge for an hour or more to chill.
  6. Remove the chilled dough from the fridge and let sit at room temperature for 5 minutes.
  7. On a clean floured surface, roll out your dough using a rolling pin.
  8. Using a round cutter, cut about 4 inch circles. Fit into your muffin pan.
  9. Fill your dough with the mango filling and cover with another dough making sure to cut few vents with a knife.
  10. Seal the edges by pressing them using your fingers.
  11. Brush the top with egg wash.
  12. Bake for 20 minutes or until the crust turns very lovely golden brown at 375 F.

Crust Source Recipe: Foolproof Flaky Pie Crust

Wishing you all a superb weekend!

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{From Selma’s Table} Garlicky Tahini Chicken

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I’ve been in-love with tahini sauce for quite a while now. It’s like I can put the sauce in everything I eat. My colleague even calls tahini sauce “my milk” because I usually drink the remaining sauce whenever she brings one with falafel. Lately, I’ve been making tahini sauce like crazy. I always bring it at my workplace and put in my sandwiches. The last time I made one, I also added harissa and it was amazing.

From the time I laid eyes on tahini sauce, I never stopped dreaming on making Selma’s Garlicky Tahini Chicken. I imagined how good it could be. It took me too long to make it as I want to make my own tortillas to go with the chicken. Then my bonding with the kitchen was taken away by the boss, so I did not have enough time to cook something that will take too much of my energy (e.g. kneading). So I delayed the whole thing only to find out that I really can’t make tortillas… instead, I made Pan De Sal.

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I cannot believe that Selma has been gone for over a year now, but how amazing that she left something for us… like her recipes and optimism.

Selma used slow cooker to make this, but I used the oven… and it came out perfectly delicious! Imagine a tahini sauce with fall-off-the-bone chicken thighs. This can be enjoyed with tortillas or any kind of unfilled bread. I bet this will also be great with sour cream.

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I wanna tell you a secret… I finished the whole thing all by myself. 😀

But be happy, my friends at Fiesta Friday #139 as I have made a new batch especially for you. 😀 Thanks to our ladies, Angie, Antonia and Sandhya. 🙂

Garlicky Tahini Chicken

Ingredients:

  • 6 chicken thighs, on the bone and skins removed
  • 12 cloves of garlic, unpeeled
  • 4 tbsp tahini mixed with 6 tbsp water
  • 2 tbsp freshly squeezed lemon juice
  • 2 tsp sumac
  • 1 tsp paprika
  • salt and pepper, to taste
  • Fresh coriander leaves, roughly chopped, for garnish

Instructions:

  1. In a small pan, add water. When the water boils, add in unpeeled garlic and simmer for 15 minutes. Drain and remove skins when enough to handle.
  2. Score the chicken meat. Place chicken in a baking pan or oven bags. Set aside.
  3. In a small food processor or blender, combine peeled (soft) garlic, tahini-water mixture, lemon juice, sumac, paprika, salt and pepper. Do a taste test and adjust accordingly.
  4. Pour in the marinade over the chicken pieces, making sure to coat every piece of chicken very well.
  5. Place in the fridge overnight to absorb the flavors.
  6. Next day: preheat the oven to 325 F. Cover the baking pan with aluminum foil and bake the chicken for 45 minutes.

Notes:

To serve: This can be served with tortillas along with sour cream (or tzatziki), lettuce and condiment like harissa. I just polished off my plate with my homemade Pan De Sal and it was absolutely perfect! I did not share! 😀

To cook in slow cooker: click the link below

Source recipe: Garlicky Tahini Chicken by Selma’s Table


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{No-Bake} Cookie Butter Marshmallow Chocolate Bars

These chocolate bars will make your sweet tooth very much happy – every slice is heavenly packed with marshmallows, Biscoff cookies, chocolate and cookie butter. And bonus, it’s no-bake!

Speculoos Marshmallow Bars

As I said, I love cookie butter! I would be very much happy to scoop it out straight from the jar to my mouth. Cookie butter + chocolate = so much better. Cookie butter + chocolate + marshmallows = you can leave me and don’t talk to me until I finish eating. 😀 If you are like me who loves the combination, these bars are perfect for you. And yay, it’s no-bake!

I know the weather is getting colder somewhere. Others – raining. Some others – it’s insanely hot. So, if you don’t like baking because you can’t stand the heat and you’d like something easy to munch on, this is for you. Or if you are just too lazy to make something that complicated or time-consuming than this, then this ‘recipe’ is fabulously good!

Speculoos Marshmallow Bars 3

You can put your headphones on, listen to 2 or 3 of your favorite song – you’ll never know how quick is this. The excruciating part is waiting… but it’s worth it. Imagine after that part, you will have a snack to be placed on your favorite air-tight jar, ready to eat whenever you want. And that in every bite, you’ll get a taste of chocolate, marshmallow, cookie butter and Biscoff cookies. Hmmm, does it sound good? 😉

I am taking these at Fiesta Friday #137, hosted by Angie. Our co-hosts this week are Loretta and Natalie. Thanks, ladies!

{No-Bake} Cookie Butter Marshmallow Chocolate Bars

Ingredients:

  • 1 1/2 cups dark chocolate chips
  • 1/3 cup cookie butter spread (I used creamy Speculoos)
  • 2 ½ cup mini marshmallows (white or colored ones will do)
  • 1 cup Biscoff cookies, roughly chopped (Speculaas or gingersnap cookies would be perfect, too)
  • 1/4 cup dark chocolate chips, for sprinkling

Instructions:

  1. Line an 8×8 pan with aluminum foil and spray with cooking spray or brush butter. Set aside.
  2. In a heatproof bowl, add in 1 ½ cups dark chocolate and melt in a microwave on medium-low setting for 1 minute or so, checking every 15 seconds interval, stirring and scraping the bottom of the bowl to avoid from burning. (You can also do this in the double broiler or in a heatproof bowl over a pot with simmering water.)
  3. When the chocolate is melted, add in cookie butter and stir to combine.
  4. Add marshmallows, cookies and mix to coat.
  5. Pour into the aluminum foil lined pan, distributing with a spatula.
  6. Sprinkle ¼ cup dark chocolate chips on top.
  7. Cover with cling wrap and keep in the fridge to set (about 2 hours or so)

Notes:

Semi-sweet chocolate chips can be used instead of dark for the melting chocolate

For the sprinkling chocolate, mixture of chocolates (white, toffee, semi-sweet…) would be fantastic

Source recipe: Biscoff Marshmallow Chocolate Bars by Averie Cooks

Speculoos Marshmallow Bars 2

Wishing you all a blessed weekend and always smile! 😀

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