Introducing ‘new’ Bloggers #8

Before I give you ‘new’ bloggers for today, I wanna thank Sarah @ Sarah’s Little Kitchen and Lori @ Creating Beauty in the Kitchen for providing me four of these bloggers. I really appreciate what you did, Ladies. Well, I don’t think these two amazing people need introduction. 😀 All I can say is that they are both hyper and you would surely enjoy their posts. 😀 If in case that you have not visited them, then what are you waiting for??

They are so kind to email me list of ‘new’ bloggers and they have also mentioned what they love about them. (I could hug both of you now.) ❤

sayhello

Now, I present you bloggers that Sarah has emailed me:

Bakes, Cakes & Protein Shakes – She is 19 and spends all of her free time baking. What I loved most about her about page was this: “I thought I should make a blog where you can find some of the nicest recipes on the internet. Aaand where I can find all the recipes I have ever baked, especially as I have a habit of making them up!” So cool that she makes them up or gives every recipe a little, creative twist! I really like her twist on the Victoria Sponge Cake or her Avocado Cookies (Say what?!). Sian really loves cinnamon, as you can tell if you’d read her about page 😛 (or her recipes 😛 ). I also love her writing. 🙂

 On Foodie Trail – How Neringa describes herself: “An alchemist in the kitchen or an explorer on a mission to find some hidden culinary treasures, sometimes knowing the destination and sometimes simply following the senses.” I love this sentence because I think it’s funny AND it rhymes: D She has this amazing party treat: Watermelon Jello Shots. Her raw Fruit & Nut Truffles look also very very tasty (and cute). She also has a beautiful post about the best cocktail bars in Vilnius, Lithuania. Very handy for cocktail lovers who want to visit the city. 🙂 Neringa is also very new to the blogging world, she started the 28th of February. 🙂

Cinnamon & Bananas – She’s 18 years old and completely obsessed with food: “My life doesn’t revolve around food, food IS my life.” LOVE it! I really liked her post about the Pottery Green Bakery. Teigen writes with such passion and detail that you feel as if you were there with her! Amazing! She is very new because she has only 4 posts so far. I’m expecting great things from her 😀

 And from Lori:

The Athletic Avocado – They are twin sisters….how fun! Their tagline is “healthified recipes intended to efficiently fuel one’s body and taste buds.”  Love it! Check out their Spinach and Garlic Potato Stuffed Portabellas….creative! And Cinnamon Peach Pumpkin Bread?! Yes please!!

…and I need one more so I searched:

Cooking Diary by Shruti – I love Shruti’s positivity. I just came across her blog and I already loved it. “I truly believe that cooking is an art and you don’t need to be perfect at it. You can have your own version of everything and anything you make. I always like to make my version of the recipe if i am adapting it from somewhere. All you need to do is explore. ‘Never be afraid of trying something new in your kitchen.’” I love love these Mango Custard Creme Tarts.

 I hope you take time to visit these blogs. Show them some love. 😉

If you have a ‘new’ blogger for me to include here, please do not hesitate to contact me. For further details on this series, please click here.

 Again, thank you so much, Sarah and Lori.

Yema Cake for FF#22

On June 23, I celebrated four things. If you missed what they are, you can still check them out.

 …and we celebrated those happenings with YEMA Cake. YEMA Cake is something like vanilla-chiffon cake with a rich custardy filling and frosting. In the Philippines, we have these sweets called YEMA which are made by mixing a little butter and condensed milk until thick, shaped into small balls when warm enough to handle and then rolled into white granulated sugar. These YEMA balls are kept in an air tight container and when kept a little longer, they become crunchy on the outside and little soft on the inside. To end your imaginations, here’s what YEMA looks like:

YemaBalls

Condensed milk is the star! 😀 Though more ingredients are need in making the YEMA cake frosting, still condensed milk is the star. If not and we’d use condensed milk as a frosting, why not call it condensed milk cake? 😛 Hmm, I think I have a recipe for that. Where did I put it? I need to look for that and make that soon. I bet condensed milk lovers would love that.

Going back to this cake, I searched and searched for recipe which uses lesser eggs. Because as an egg obsessed lover, I don’t like to spend too much eggs with baking. Ha! I don’t want my ration to be gone in seconds. I’d be in a panic mode if I reach two eggs just like yesterday in which I baked something and I haven’t noticed that I have only four remaining eggs, I took two for baking and only two remaining and I was going crazy that I want to go out of the house just to get two trays (and those are sixty eggs in total). No I did not panic. NOT. AT. ALL. The problem of not reading the ingredients carefully resulted to a panic mode. (Okay, I panicked, I admit.) As I was preparing the ingredients for the batter, I realized that I needed four more eggs for the frosting. I was just going to collapse. (What?? Eight eggs??) Can I just undo what I just did?? Of course, I can’t.

thenotsocreativecook-YemaCake2

“Okay, I laid down all the eggs I have, so you better be delicious…” that’s the thought playing on my mind over and over again while baking. So when this cake starts to smell, I knew the eggs were worth the sacrifice. 😀

YEMA Cake Recipe

  • Servings: Yield one 10-inch cake
  • Print

Ingredients:

For the Chiffon Cake:

  • 1¼ cup cake flour
  • ¾ cup sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 4 eggs (yolk and white separated)
  • ½ cup evaporated milk
  • ¼ cup olive oil or canola oil
  • 1 tsp vanilla
  • ½ tsp cream of tartar

For the Yema Frosting:

  • 1 14-oz. can condensed milk
  • ½ cup evaporated milk
  • 4 egg yolks
  • 3 Tbsp butter, softened
  • 1 tsp fresh lemon juice

Instructions:

For the cake:

  1. Slightly grease one 10″ round baking pan. Preheat oven to 350ºF.
  2. In a bowl, mix flour, ½ cup sugar, baking powder and salt until well combined. Make a well in the middle and add the egg yolks, milk, oil and vanilla. Whisk until smooth. In another bowl, combine 4 egg whites and cream of tartar. Using a mixer on high speed, mix until soft peaks begin to form. Gradually add the remaining ¼ cup of sugar and continue mixing on high speed until the mixture forms stiff peaks.
  3. Fold in the meringue (egg white mixture) into the flour-yolk mixture until well combined. Pour mixture over the prepared baking pans. Bake in preheated oven for 25-28 minutes or until cake tester/toothpick inserted in the middle comes out clean.
  4. Remove from oven and allow to cool down in pan for about 10 minutes. Remove from pan and transfer on a wire rack. Allow to completely cool down.

For the frosting:

  1. In a saucepan, mix all ingredients using a whisk until well combined. Cook with constant stirring over low heat for 30 minutes or until thick and spreadable.
  2. Remove from heat and allow to cool down.

To assemble:

Carefully cut the cake into two even layers. Place the first layer on a cake dish. Spread about 3/4 cup frosting on top. Put the second layer on top. Spread the remaining frosting on the top and sides of the cake. Using a fork, create lines on the frosting. Sprinkle your choice of toppings, or you can just without.

Thanks to Pinay in Texas for the recipe.

I must say that the chiffon cake was beautifully burnt on the top and smelled incredibly heaven. The frosting was absolutely perfect. I even reserved spoonful or two of the frosting and ate them as is. 😀 It took time for me to decorate the top, so I gave the cake comb to my friend and I let her do it. 🙂

thenotsocreativecook-YemaCake

This cake is for you, my dear friends.

For Angie, for the never ending accommodation. For our co-hosts for today’s FF.

For all the party-goers.

For everyone.

Happy FF#22!

(New to Fiesta? Click the image below for the guidelines.)

fiesta-friday-badge-button-i-party

 

Enjoy the weekend and enjoy the party!!

name2

“Introducing ‘new’ bloggers” series {and I need HELP}

I’ve been getting good feedback regarding my post on “Introducing ‘new’ bloggers” series and I am so delighted that everyone loves it. I don’t have the intention to end the said series as new bloggers are popping out almost everyday and I want them to feel that they are very much welcome in this community.

How do I search for ‘new’ bloggers?

Honestly, I don’t have any categories. I just explore posts with tags ‘baking‘, ‘brownies‘, ‘cakes‘, ‘cooking‘ and some other. Through these tags, I pick bloggers who seem new to me, or just joined the blogging community.

How do I pick them?

It’s pretty simple – I read their ‘About’ page first and read some of their posts. If I enjoy reading it, then that’s it. I don’t solely look at the photos; I read their hungry tales, too. 😀 I will not deny that the photos are a plus, but what’s more important to me are the stories.

Do I have any schedule for doing the search? When do I post them? 

No. No. I don’t have that. But I usually do it during weekends (and sometimes I steal time from work). Sometimes, I get lucky to get ten new bloggers on the list. I decided to post them during Mondays because Monday is equals to new day of the new week (makes sense?)… so new bloggers, too. 😀 If I have ten on the list, I post the first five and the next five on the next week. If I miss to post during the week, I try my very best to pay them back on the next week and post ten new bloggers.

***

I have been having a rough week and I can’t seem to figure out how to steal a time from work to do the #8 of the series.

Err, what about weekends? Ramadan is very near so I have to do some preparations – plan what meals to cook, general cleaning and things of that sort. (Can I just get a new house? Cleaned and everything else… like meals have already been prepared?? Of course not!) …and Ramadan will start very soon.

What kind of help I am asking for?? 

I mentioned in my previous post from the series that if you know ‘new’ bloggers for me to include here, it would be my joy to include them here.

How do you choose? 

No categories required at all. If you seem to like the ‘new’ bloggers, please feel free to leave me a message here. And since I cannot spend that much time to read, I would be very grateful if you could send my why do you like that blog. You can submit/give as many bloggers as you like. Of course, I would mention your name –

“Meet Ginger @ Gingerlicious (I just made this up – all I can think of right now is Ginger because I’d love to drink Ginger tea) who has been introduced by Jhuls@thenotsocreativecook.”

…unless you instruct me not to.

So, friends, you might have new kids on the block… please leave me a message in my contact page. I don’t want to pause this series, and I know that you don’t want it as well. 😛

Thank you very much in advance. I will make you a cake for this! 😀

name2

Four things to celebrate…

Today, June 23, I have four things to celebrate:

  • First Instagram birthday of thenotsocreativecook.
  • This blog is now one year and two months.
  • The Not So Creative Cook is now on Facebook.
  • A Pinterest WordPress Group Board.

Few days back, I woke up in the middle of the night with a notification from WP that I am getting lots of views. I thought I was just dreaming so I did not pay that much of attention. When I was just off to work, I checked the notifications again and got the same notification. Again, not paying much attention, I did my daily routine – work-blog-home. Just before going to bed, I finally decided to check my stats and I was stunned by the number of views I got in one day – 1,400+. Oh my! You should have seen me with my eyes wide like seeing that number is like seeing stack of books or seeing all my favorite meals. 😀 After foodgawker declined most of my submissions for different reasons, I did not expect to get more views than the 643 I got when my three submissions were accepted on the same time. I was even more surprised when I found that the half of the views came from Facebook. Well, I was surprised because 1) I don’t think somebody is bothering to share my recipes on their Facebook page and 2) the number of shares using Facebook has not increased at all. I really wanted to know from which accounts these views came from because I want to send them a message to thank them, but unfortunately, I don’t think I will find out. Sooo… on the same day, I made up my mind to create a page for The Not So Creative Cook. Uh, I just created it hours back so I don’t think I could do some posts today as I am also busy with life.

…and to celebrate today’s happenings, I am sharing you this cake I made:

thenotsocreativecook-YemaCake

 This cake is called YEMA Cake. Um, it’s like a vanilla cake with a custard topping. I will tell you more about this cake on the next (or maybe next, next) post along with the recipe. In the meantime, let’s grab some coffee or tea and enjoy a slice or two.

And yes, I did mention about the Pinterest Group Board. This Group Board is a Pinterest board created by Lily @ Little Sweet Baker in which you can pin your favorite recipes from WordPress. So this is like a compilation of amazing recipes from WordPress. (Am I right, Lily?) The amazing thing is, not only Lily who can add the pin. To know more about this and if you are interested to join our group (in which you really should be), please visit this post or you can email Lily at lilyernst21@gmail.com.

Friends, thank you for all the support and for the never ending encouragement. I love you all!! ❤

Keep in touch with The Not So Creative Cook

00 logo facebook 2

twitter-logo

Instagram-Logo-003

Pinterest_Logo_pink_a.13661043_stdCheck the The Best Amazing Recipes from WordPress board.

Introducing ‘new’ bloggers #7

So you know that even if I am having a busy (and exhausting) week, I will never forget this series…

sayhello{ lick + spoon } – From Ella’s words: “I’m more of a baker than a cook. My favourite recipes are simple, but delicious, particularly teatime treats such as sponge cakes, plain biscuits and bars. Savoury stuff isn’t my forte, but I’m working on it.” She shares so many amazing recipes like these Skinny Peanut Butter Brownies. Other than the amazing recipes she shares, well, the title of the blog {lick + spoon} says it all. 😀

Fancy That – Jasmine’s passion are food and creative arts. (I envy you for the creative arts, Jasmine.) In her words: “Food is defiantly something that excites me and has been my passion for as long as I can remember. The only books I borrow from my library revolve around food and you will always find me with my head in a cook book discovering new recipes.” Also, she is a true country girl cooking with home-grown ingredients. How lovely is that?? I could imagine the smell of the meals Jasmine prepares just like this Twisted Herb Bread. Now, can you see how talented she is?

Eat Dirt Cake – “I am a cook by trade. I constantly take pictures of food. When people asked me about it, I would tell them it was for my blog. But really all I did was scroll through thousands of images on my computer in the middle of the night when I couldn’t sleep. I realized recently that that’s kind of weird.” …and that’s Eliza. (No, Eliza, it’s not weird. I do the same thing.) And as a coffee lover, I’d love to try this Espresso Semifreddo some other time. But, what to do with the egg whites? Uh, don’t tell me meringues! I gave up on them. And I could half the recipe, yes?

Inspired Epicurean – I assumed that this lovely lady started her blog just recently. These Dry and Jeera Cookies being her first post, look so good for a tea time. I think the person behind this blog is a fun-loving person. (Btw, what shall we call you?) From her own words, “Growing up in an Indian household, you are bound to remember the early morning and late night discussions on planning a meal! The delicious sound and inviting aroma from the kitchen intoxicate you! “Whats for breakfast?” “Whats for lunch?” “Whats for snacks?” “Whats for dinner?” is a topic of utmost importance!” …and these are just some of the topics I’d also love to discuss. 😛

Petite Pâtissière – Meet May Ling – “…I decided to follow my dreams and pursue my passion in patisserie and chocolates – and this is how Petite Pâtissière was born.” I can see from her blog how she loves chocolate. She even tried making Moulded Chocolates at home. At first, I thought it was difficult to make beautiful moulded chocolates at home until I saw this. (I better buy my chocolate moulder. What do you think?)

I hope you take time to visit these blogs… and thank you for the support.

If you have any new blogs for me to include here, please leave me a message here.

name2

Chicken Pimiento Spread for FF#21

With Ramadan  just around the corner, I am starting to think what meals I need to prepare.

giphy

Mostly, we eat rice for Suhoor and Iftar. We also prepare desserts, different main dishes and fruits. What specific meals? It depends upon what everyone wants to eat. During the non-Ramadan months, I usually plan what meals to cook for the month or what to bake. In the month of Ramadan, I can’t just make a long list of what to make for the whole fasting month as each of us wants different meals everyday. For someone who has not eaten and drunk anything for the whole day, it is expected that so many foods will pop into your mind. In my case, I think it changes every hour. Or maybe minutes? 😀 But there’s one thing I should have during the month – Milo and a sandwich spread. And you if you still don’t know, I’d love to collect spreads (collect? like collecting spreads is my hobby?). My must-have store-bought spreads are Nutella, strawberry jam, cheese, commercialized sandwich spread, mayonnaise (is mayonnaise a spread?) and peanut butter (but not most of the time). Along with these, I always try to make my homemade spreads during Ramadan. Well, I only know two…

One of them is Egg Sandwich Spread (which I made two batches – two days ago and yesterday).

And the other one is Chicken Pimiento Spread,

Chicken Pimineto-001

which I will bring for today’s FF. I bring the spread, you bring the bread. Deal? 😀

Chicken Pimiento Spread

Ingredients:

  • 400g chicken breasts
  • 2 cups mayonnaise
  • ½ sandwich spread (or sub with sweet pickle relish)
  • 1/3 cup condensed milk
  • ½ cup crushed pineapple
  • 2 tbsp pineapple syrup
  • 2 tbsp onion, finely chopped
  • 1 tbsp carrots, finely grated
  • 3 tbsp red bell pepper, chopped
  • 1 tbsp ground black pepper
  • Salt, to taste

Instructions:

  1. Boil the chicken breast until cooked. Set aside to cool completely.
  2. Shred the chicken breast.
  3. Mix the shredded chicken breast and the rest of the ingredients. (Do a taste test and adjust according to liking.)
  4. Let sit in the fridge for minimum of one hour.
  5. Spread on your favorite bread with lettuce, cucumber (or just anything you like).

I hope the brain of FF, Angie, the co-hosts and the party goers will enjoy this. But please, don’t forget to bring your bread with you… I finished all the ones I have. 😀 Or you know what? You can just take this with you and let your family enjoy this. What do you think? 😉

Happy FF#21!

(New to Fiesta? Click the image below for the guidelines.)

fiesta-friday-badge-button-i-party

I hope you have a relaxing weekend!

****

For those who are not aware, Ramadan is the ninth month of the Islamic calendar in which Muslims around the word observe fasting from dawn until sunset. For more info, just click the link on the beginning of this post.

name2

Introducing ‘new’ bloggers #6

sayhello

The Primitive Palate – The person behind this amazing blog is Sarah. Together with her husband, Alex, who is the person behind the lens, I could say that this blog is full of love. 😀 Sarah also loves taking photos and she loves to write, aside from her love for cooking. From Sarah’s words:  “The recipes on The Primitive Palate are mostly all developed by myself.  I cook through trial and error, testing recipe after recipe to find the perfect result to share with others.  My readers will only get the best of the best.” Looking for Paleo Frozen Desserts? Or maybe Paleo and Gluten-free breakfast ideas? Sarah covers that. 😉

Kitchen Sanctuary – Another amazing blog that’s full of love as Nicky and her husband, Chris, work together for share wonderful recipes and photos. Nicky is a food magazine and recipe book addict, but she also creates her own as well. In her own words: “I’m a firm believer in sitting the family down at the table as often as possible for a nice home cooked meal and a catch-up on the day.” Ahh! Nothing compares to home cooked meals. And Nicky, my mouth is watering seeing this super delicious Sticky Orange Chicken.

At Burning Degrees – “Somewhere between then and now, I became deeply passionate about food. Not the ingredients themselves so much as the magical way they have of bringing us together. Food leaps the gap when there are differences between family members, distance between friends, and centuries between cultures.” -Lindsey. I just love these words. Aside her amazing recipes, Lindsey writes beautifully that you will really focus on them. She also loves taking on exploratory food features and restaurant reviews. Back to the recipes, please check this amazingly delicious Elote Spring Rolls. It is undeniable that the photos tell you everything about the food.

One Bowl Brownies – Justyna started baking couple of years now and finally had the chance to start her blog. She offers many amazing desserts/snacks. Justyna said in one of her posts “To be honest, I’ve never been a fan. All that frying didn’t seem very tempting. But once I’ve discovered the idea of baking them, I was sold.” I was surprised, but I know what she meant with regards to the frying thing. If you are not a fan of donuts, these Baked Brown Butter Donuts will turn you in.

Two for the Moon – “A foodie (she) and a politico (he) meet and fall in love. He gets a job in D.C. and moves. They plan trips, skype, and IM. He proposes; she says yes. They plan a dream wedding and she moves to D.C. The prologue closes and the story begins.” Awww!! Another lovely story! (Okay, let’s get down to business!) This amazing blogger shares so much delicious and stunning recipes. When I opened her blog and saw these Sesame Parmesan Breadsticks, my reactions was “Whoa! These are so good, yet so easy to make!” You will react the same when you see the rest of her creations!

I think I need to get myself a donut pan. 😀 Think! Think! Think!

Have a wonderful week to everyone. I hope you take time to visit these blogs… spread the love!

name2

Dark Chocolate Almond Cake for FF #20

Over the weekend, I finally got my ‘me’ time. Well, not exactly as I have not read even a single page of the book I wanted to read. Honestly, I didn’t know what to read first as I have so many on the list. The ‘me’ time included staying in the kitchen for almost six hours including the almost one hour I spend in taking photos. Gosh! It was really tiring. What did I do in the kitchen for almost six hours, you ask? I did two baking and one cooking, which I am bringing one of them for today’s FF. But I will take about it later.

I did prepare all the ingredients I need, washed and cleaned up after that. I think I really missed staying for hours in the kitchen so even I was feeling tired, I still cooked one meal after I ate my lunch and took a bath. The baking and cooking alone were so much fun. Preparing the ingredients including the slicing of the veggies? Not too much fun! And the cleaning up? Ahh! I wanna give up. If I could throw everything I used in a plastic bag and dumped them on a garbage can, I would. But hey! I wouldn’t do that. Of course, I won’t. That’s not a good idea. AT ALL. The ‘photo shoot’ took a long time, too. Because I was so tired by the time I took the photos, I didn’t have that much of patience to deal with the ‘reflector’ (which is actually a car sun-shade) falling on the floor repeatedly, and I didn’t have somebody to assist me.

After taking photos and cleaning up my mess, that’s when I felt that my body (especially my hips and legs) was so painful. It’s like I’ve been in the gym for hours. I went to the bed to rest, finally. But after couple of hours, I was up again and mopped the floor. Ugh! Can’t really sit for too long, huh?

Overall, my weekend was great! I wonder what will happen this weekend. 😀 I hope I will have time to read a book.

So let’s get down to business!

I think I will be opening another short discussion for today’s FF as I had a little problem when I made this delicious cake.

thenotsocreativecook-AlmondCake

DARK CHOCOLATE ALMOND CAKE Recipe

  • Servings: 8-10
  • Difficulty: easy
  • Print

Ingredients:

  • 125 g (4.5 oz) dark chocolate
  • 7 tbsp (100 g) unsalted butter
  • 3 large eggs, separated
  • ½ cup plus 3 tbsp (105 g) icing sugar, divided
  • 1 tsp pure vanilla extract
  • ¼ tsp salt
  • 1 cup (100 g) ground almond
  • ¼ cup (35 g) all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ cup ground almonds for topping

Chocolate icing:

  • 100 g bittersweet chocolate, chopped
  • 2 tbsp (28 g) butter

Instructions:

  1. Preheat your oven to 375°F/190°C. Line a 9×5-inch loaf pan with parchment paper and lightly grease the sides.
  2. Melt chocolate and butter in the microwave and stir until smooth; set aside to cool.
  3. Combine egg yolks, ½ cup of icing sugar, vanilla extract and salt in a large bowl and whisk until pale and thick. Stir through cooled melted chocolate mixture and ground almond.
  4. In a separate bowl, beat egg whites until they form soft peaks. Add remaining 3 tablespoons of icing sugar and beat until they form stiff peaks.
  5. Sift flour, baking powder and baking soda over chocolate mixture and fold it in gently. Fold in whipped egg whites in 3 parts until combined.
  6. Pour the batter into prepared pan and bake until a toothpick inserted into the center comes out clean, about 35 minutes. Transfer to a wire rack to cool completely.
  7. To make the chocolate glaze, combine chocolate and butter in a small saucepan and stir over very low heat until melted and smooth. Pour warm glaze over cooled cake and then sprinkle ground almonds over top.

Source recipe from Scientifically Sweet

The only problem I had was the bottom and the sides were almost burnt. I am having the same problem every time I deal with whipped egg whites folded into the batter. Any idea how to avoid this?

In any case, burnt or not, I enjoyed every bite.

thenotsocreativecook-AlmondCake2

The cake was so soft (I bet it’s because of the egg whites) and so moist.
The icing was so good.
The ground almonds on top gave a light crunchy bite.

So what are you waiting for FF people, go on and grab a slice or two, I won’t mind. 😀

Thank you, Angie, for this wonderful party! Thank you co-hosts for helping out Angie. And thank you party people for making this party rockin’.

Ooppps!! I’m not yet done… Along with this cake, I am bringing some ‘beauty and a beat’. 😉

Enjoy FF #20.

(New to Fiesta Friday? Click the image below for the guidelines.)

fiesta-friday-badge-button-i-party

What are you up to this weekend? I’d love to know. 😉 Happy FF, lovely people!!

name2