Pumpkin Basbousa

Pumpkin Basbousa

This is a pumpkin variation of a classic Egyptian semolina cake, called Basbousa.  Hope you like this version.

Pumpkin Semolina Cake

(click here for printable recipe)
Ingredients:
1/2 cup butter
3/4 cup sugar
2 teaspoons vanilla extract
1/3 cup canned pumpkin puree
2 cups fine semolina
2 teaspoons baking powder
1/2 teaspoons baking soda
3/4 cup yogurt
12 almonds, blanched and peeled
Syrup:
2 cups sugar
1 1/2 cups water
1 tablespoon orange blossom water

Preheat oven to 350 F.
In a bowl, cream butter, sugar and vanilla until light and fluffy.  Add pumpkin and beat well.
Sit semolina, baking powder and baking soda.  Fold in semolina mix alternately with the yogurt.
Spread batter into a greased 9x13 brownie pan.  Evenly arrange almonds on the top, so that when cut, one almond is in the center of each piece.
Bake 35 minutes and let cool.

In a saucepan, bring sugar and water to a boil over medium heat.  Add orange blossom water and reduce to a simmer.  Simmer for about 15 minutes, until thin syrup consistency.  Cool.
Pour syrup over cake.
This 100% semolina cake is a bit on the dry side so the syrup is necessary.

However, once the syrup is drizzled over the cake, it's a perfect slice, not to mention the flavor of the orange blossom heightens the flavor of the cake.

Perfect Slice of Pumpkin Basbousa

...linking to  Bake Fest, hosted this month by Resh & Cook.Eat.Delicious-Desserts, hosted this month by me.  Tomorrow's the last day for this event - Click here for the link up party!


LIKE THIS RECIPE? LEAVE A COMMENT..I LIVE FOR THEM!
Chef Mireille
Like me on FACEBOOK!
Follow me on TWITTER!

Taste of the Tropics...Chapter 2...Sugarcane

Well, the first month of Taste of the Tropics is over.  Thank you all who contributed all of your delicious plantain recipes and there is still one more day, so keep them coming.  I will be posting the roundup in a few days.

Now, to announce July's theme -SUGARCANE

Sugarcane is something that grows in tropical places throughout the world.  As a child growing up in NYC, the rare times when my Mom would be able to get fresh sugarcane and bring some home had my sister and I fighting over the sweet delicacy.  Biting into that piece of sweet goodness on a hot summer day filled us with such pleasure.  Every time we visited the Caribbean, street vendors that sold sugarcane was the first thing I looked for, once we got off of the plane.

While I know I will be getting a lot of desserts and sweet treats, sugar is often used in savory dishes so I look forward to all the delicious sweet and savory dishes using this wonderful Taste of the Tropic.

Many forms of sugar are derived from sugarcane, so I will be accepting recipes that use any of the following:

• sugarcane
• sugarcane juice
• white sugar
• brown sugar
• powdered (confectioner's) sugar
• jaggery
• palm sugar
• piloncillo
• treacle

The Rules
1 - Post any recipe that uses one of the above forms of sugar.  Archived recipes may be submitted if they are reposted with the linkback and the logo.
2 - Recipe should be posted between July 1st and July 31st, 2012.  Recipes can be vegetarian or non-vegetarian.
3 - The post must include a linkback to this announcement page and usage of the logo is mandatory.
4 - After your recipe is posted, add it using the Linky Tool below (will be available at 12:00am on July 1st)

If you are interested in hosting this event, see available months here.

Chef Mireille 
Like me on FACEBOOK!
Follow me on TWITTER!

Leftover Fruit Shake with Dates

I am calling this leftover fruit shake because I made this using whatever leftover fruit was lying around that were beyond the point of eating.
I am one of those people who like bananas a little under ripe.  Once they get just a few dots on them, it's time to cook with them, which led to yesterday's pancake recipe.  I still had one leftover banana, which is how it ended up in this shake.  I had one leftover peach that had already been blanched and skinned from making Khoobani (Peach/Walnut) Pulao, a recipe that will be posted during next month's Blogging Marathon.  My mom had bought some mangoes and they were a sour bunch; not sweet at all.  Since she knows I cook with mangoes and don't just eat them as fruit, she gave me these sour mangoes.  All of these leftover fruits were combined and made into this delicious fruit shake.

Fruit Shake

(click here for printable recipe)
Ingredients:
1 peach, peeled
1 banana
1 sour mango
6 pitted dates
3/4 cup almond milk
extra dates, for garnish  (optional)
1 tablespoon flavored vermicelli, for garnish (optional)

Combine all ingredients, except garnish ingredients, in a blender and process until smooth.  Eventhough the  mango was sour, since the banana was so ripe, the shake was still sweet enough and no additional sweetener was needed.
Combine vermicelli with 3 tablespoons water and put in microwave for 3 minutes.
Garnish with dates and vermicelli, if desired.

With the almond milk, the flavors really complemented each other well.

linking to Divya's Fun in the Sun & Let's Cook Kid's Special


LIKE THIS RECIPE? LEAVE A COMMENT..I LIVE FOR THEM!
Chef Mireille
Like me on FACEBOOK!
Follow me on TWITTER!

Gluten Free Banana Pancakes...eggless too!!!

With flaxseed, oats and millet, these pancakes are a healthy way to start the day.  Personally, I do not like the thick, super fluffy pancakes sold at most restaurants.  Either they are too dry in the middle where they have to be saturated with obscene amounts of syrup or even worse, is when the inside isn't cooked thoroughly.  These pancakes are closer to crepes - the way I like them.  Feel free to reduce the buttermilk by 1/2 cup if you prefer thick, fluffy pancakes.

Gluten Free Banana Pancakes

(click here for printable recipe)
Ingredients:
2 tablespoons flaxseed
1 cup oats (Celiac's Disease Foundation recommends using only "Certified Gluten Free Oats")
1/2 cup millet flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 tablespoon sugar
2 bananas
1 1/4 cups buttermilk
1/4 cup milk
1 tablespoon oil
Oil, for frying

In a blender or food processor, first grind the flaxseeds.  Add the oats and process until you have an oat flour.  It's ok if there a few pieces of oat left. I actually like the texture when it is not 100% ground.
Add millet flour, baking powder, cinnamon, salt and sugar and mix well in a large bowl.
In a small bowl, mash bananas and add oil, milk and buttermilk.  Mix well.  Add this to the dry mixture and mix until just combined.

Heat a skillet and add just enough oil to coat the pan.  Cook, until golden brown on both sides on medium-low flame. If the flame is too high, the outside will be brown before the inside is cooked thoroughly.
Serve with syrup and berries.

...linking to Let's Cook Kid's Special

12/5/12 Update - linking to Know Your Flours - Ragi (Millet) flour event hosted by PJ

LIKE THIS RECIPE? LEAVE A COMMENT..I LIVE FOR THEM!
Chef Mireille 
Like me on FACEBOOK!
Follow me on TWITTER!

Vietnamese Chicken Salad...Ga Xe Phay

Blogging Marathon #17
Theme: Archived Recipes Revisited & Improved



I've been doing quite a number of Indian recipes for the BM under this improving archived recipes theme, however, now I'm ending this theme with a return back to Southeast Asia as the recipes at the beginning of the month were - this time to Vietnam! I hope you have enjoyed this journey through the archived recipes as much as I have!!!


Although I just realized this, all three of the BM recipes I re-did this week are all Cookbook Recipes, but if it;s a delicious recipe, who cares if its not an original invention.  I still did all the hard work of preparing it and if the results are delicious, that's the most important thing.  This recipe is from Green Mangoes and Lemongrass, which includes recipes from throughout Southeast Asia.  It's a light chicken salad, perfect for summer.  Hope these photos feed your addiction for food photo porn better than the original posting did.

Ga Xe Phay

(click here for printable recipe)
Ingredients:
2 chicken breast (last time I used thighs, but this is a healthier option, however, you must be careful not to overcook the breast or they will dry out)

1/2 head green cabbage; about 1 1/2 pounds, thinly sliced 
2 onions, quartered
7 peppercorns
1/2 cup fresh coriander, finely chopped

1 cup fresh mint, finely chopped
liberal amount of freshly ground black pepper


Dressing:
1/2 cup lime juice
6 tablespoons fish sauce
6 tablespoons sugar
2 tablespoons rice vinegar
2 large chiles, minced
salt and pepper, to taste

Put the chicken thighs and onions in a saucepan with 2 teaspoons salt and add just enough water to cover.  Bring to a boil, cover and simmer until the chicken is cooked through, about 8 minutes.  

While the chicken is cooking, prepare the dressing by whisking together all dressing ingredients.

Dressing

Remove the chicken immediately from the pot.  Shred the chicken with your fingers, as soon as it is cool enough to handle. 

Add 1/2 cup of the cooking liquid to the chicken.  Strain the cooking liquid and reserve for future use, whenever chicken stock is needed.
Put the cabbage and herbs in a large bowl with the shredded chicken.  Add dressing, salt and pepper and toss to combine.  Let stand for 1 hour before serving.

Don't forget to check out the Blogging Marathon page for the other Blogging Marathoners doing BM#17


LIKE THIS RECIPE? LEAVE A COMMENT..I LIVE FOR THEM!
Chef Mireille 
Like me on FACEBOOK!
Follow me on TWITTER!

Kath Katha

Blogging Marathon #17
Theme: Archived Recipes Revisited & Improved


Although I started this month's BM theme with recipes from everywhere from the Caribbean to Southeast Asia, I seem to be ending it with re-doing a lot of the Indian recipes I have on this blog.  Here is another vegetarian one I hope you enjoy as much as I did.  The first time I did the recipe, I used potatoes, pumpkin and carrots.  This time I changed the veggies a bit, based on what I had in my refrigerator.

This recipe is from the Indian state of Goa.  Goa is located on the southwestern coast of India.  Under Portuguese rule for many years, even after the rest of India had their independence from England, their cuisine is known for their abundant use of chiles and their various seafood dishes.  One of the hottest Indian curries - Vindaloo - comes from Goa.

This vegetable curry is another one of my Cookbook Recipes from Camelia Panjabi's The Great Curries of India.  See the original posting here.

Kath Katha (Goan Vegetable Curry)

(click here for printable recipe)
Ingredients:
1 cup coconut
4 tablespoons oil
2 onions (1 finely chopped, 1 sliced)
3 dried Guajillo chiles
2 teaspoons coriander seeds
1 2-inch piece of cinnamon stick
4 cloves
10 peppercorns
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/4 teaspoon asoefetida
1/4 teaspoon ground turmeric
1 bay leaf
2 blades of mace (can be purchased from Kalustyans)
1 pound vegetables, chopped (I used vegetables that have about the same cooking time - sweet potatoes and pumpkin)
1 teaspoon lime juice
salt, to taste

Method:
Heat 1 tablespoon of oil in a non-stick skillet.  Add the coconut and saute for 5 minutes, stirring constantly, until golden brown.  Remove and set aside in a bowl.
Remove the heads of the chiles and place in the skillet with the coriander seeds.  After 3 minutes, add the cloves, peppercorns and cinnamon and cook for about 2 minutes until you start to smell the cinnamon and cloves.  Remove from the pan and add to the bowl with the coconut.  Let cool for a few minutes.
In a blender or food processor, combine coconut-spice mixture, roasted spices, sliced onion and 3/4  cup water.
In a large skillet, heat the remaining oil.  Add the mustard seeds, cumin seeds, asoefetida and turmeric.  After 2 minutes, add the bay leaf and chopped onion.  Fry on low heat for about 10 minutes, until onions start to carmelize.  Add the coconut-spice mix and the mace and fry for 15 minutes, until the liquid has evaporated.

Spice Paste

Add 3 cups of water, salt and stir to combine.
Bring to a boil and add the vegetables.  Cook until vegetables are cooked through.

Add the lime juice and taste for seasonings.  Add salt, if necessary and serve with paratha.

It made a delicious meal with paratha (no, I did not make those perfect looking paratha - they were store bought) and yesterday's Kakadi Kosumalli.

I don't know if I have improved on cooking Indian food or if my palette has become more developed, but whatever the reason, I enjoyed this way better than I did the first time I made it and I strongly suggest you try this delicious curry.  Mopping up the delicious spice paste with the paratha was heavenly.

Don't forget to check out the Blogging Marathon page for the other Blogging Marathoners doing BM#17

LIKE THIS RECIPE? LEAVE A COMMENT..I LIVE FOR THEM!
Chef Mireille
Like me on FACEBOOK!
Follow me on TWITTER!

Kakadi Kosumalli...Cucumber Salad

Kakadi Kosumalli

Blogging Marathon #17
Theme: Archived Recipes Revisited & Improved

The final week of Blogging Marathon brings me to the final 3 recipes that I am re-doing for the purpose of getting better photographs and showing my new readers some recipes they missed in the earlier days of the blog.

In my early days of blogging, I was not diligent in quoting my sources.  Now I do.  This recipe is actually from Raghavan Iyer's The Turmeric Trail.  It is apparently very common to have this salad served at weddings and special occasions in South India.  I believe the name is int he Tamil language, but don't quote me on it :)

South Indian Cucumber Salad

(click here for printable recipe)
Ingredients:
1/4 cup split and hulled mung beans (aka green gram)
2 cups water
2 cucumbers, split lengthwise and then thinly sliced
1/2 cup coconut, grated
2 tablespoons cilantro, finely chopped
3 Indian chiles
1/2 teaspoon ghee
1 teaspoon brown mustard seeds
1/4 teaspoon asoefetida
15 curry leaves
salt, to taste

In a saucepan, bring the split mung beans and water to a boil and cook for about 30 minutes, until tender.  Drain.
In a medium bowl, combine the cucumbers, coconut, cilantro,chiles and cooked mung beans.  Add salt, to taste.
In a small skillet, heat the oil  Reduce the flame to medium and add the mustard seeds.  Stand back as the mustard seeds will pop. When the seeds finish popping, add the asoefetida and curry leaves to the hot oil and fry for about 1 minute, until the leaves are wilted.  Add this mixture to the cucumber.

Mix well.  Serve chilled or at room temperature.

Don't forget to check out the Blogging Marathon page for the other Blogging Marathoners doing BM#17

...linking to Krithi's Serve it...Raw, hosted this month by Oh Taste N See

LIKE THIS RECIPE? LEAVE A COMMENT..I LIVE FOR THEM!
Chef Mireille
Like me on FACEBOOK!
Follow me on TWITTER!

Daring Cooks Challenge..Pumpkin Canneloni

This is my first month participating in the Daring Cooks Challenge...a challenge put forth every month to a rather long list of food bloggers to challenge themselves to cook something new.  We all cook the same dish, however, most months some type of customization is allowed so many different recipes of the same food are developed with interesting results.  For this month, Manu is our hostess.

Manu from Manu’s Menu was our Daring Cooks lovely June hostess and has challenged us to make traditional Italian cannelloni from scratch! We were taught how to make the pasta, filling, and sauces shared with us from her own and her family’s treasured recipes!

I've never before made Canneloni (what we Americans call Manicotti), nor have I ever even ordered it at a restaurant.  Although I made fresh pasta when I was in culinary school, I don't usually make this at home because I do not have a pasta machine and is very labor intensive without one.  The only thing I've made at home without a pasta machine is ravioli and that was A LOT of rolling (this was no different).  However, I did not want to bail out of the first challenge so here's my version of Canneloni...without a pasta machine.

Very involved with many components and since part of the challenge is to make everything fresh (no bottled stuff allowed) this was very involved and that is why I am a week late in posting it...but better late than never right?

Canneloni are flat pasta sheets that can be rolled with anything from meat to veggies and Ricotta.  The stuffing is rolled into the pasta sheets and then placed on a Bechamel base and topped with Marinara or Pesto.  The fillings and variety of combinations with the sauces are endless. Here is my variation of classic Italian canneloni.

I happen to be on a fast this month, eating only Vegetarian.  Therefore, I made an eggless pasta dough.

Eggless Pasta Dough

1 cup semolina
1 3/4 cups all purpose flour
1/2 teaspoon salt
1 1/4 cups water
2 tablespoons olive oil

Mix flour, semolina and salt.  Make a well in the center.
Add olive oil and water in the well.  Slowly incorporate liquid into flour until it comes together.  Knead for a few minutes until you have a soft dough that is smooth and elastic.
Let rest for 15 minutes.

Pumpkin Canneloni with Spinach Pesto

(click here for printable recipe)

Pumpkin Stuffing

Stuffing Ingredients:
1 1/2 cup pumpkin puree
1/2 teaspoon ground sage
2 tablespoons parsley, finely chopped
2 tablespoons Parmesan cheese, shredded
1 cup Ricotta Cheese
1/2 teaspoon crushed red pepper
1 teaspoon salt

Combine all ingredients in a bowl and mix well.  Put in the refrigerator until ready to use.

Next, make the pesto.

Spinach Pesto

Although I made a spinach pesto a few months ago when I made Spinach Pesto Pizza, this one is much milder, so can be used simply to toss with pasta and other various uses.
Pesto Ingredients:
3 cups spinach leaves, washed
1/4 cup parsley leaves, washed
3 garlic cloves
2 tablespoons cup pistacchio
1/4 cup Parmesan cheese
1/2 cup olive oil
salt, to taste

Mix all ingredients in a food processor until well blended.  Set aside in refrigerator until ready to use.

Lastly, we need to make a Bechamel Sauce.  Bechamel is one of the 5 mother sauces.  In classic French cuisine, there are 5 sauces that all sauces are derivatives of.  These are known as the Mother Sauces:

• Bechamel
• Espagnole
• Tomato
• Hollandaise
• Veloute

Bechamel Sauce

Ingredients:
3 1/2 tablespoons butter
1/3 cup all purpose flour
2 1/3 cups milk
1 pinch of nutmeg
1/2 teaspoon salt
1/3 cup Parmesan, shredded (optional)

In a saucepan, heat butter and flour.  Cook for a few minutes until golden, stirring constantly to form a blond roux.  Add 2 cups of the milk, stirring constantly and simmer for 5 minutes, until thickened.  Strain to remove any lumps.  Add remaining milk, cheese, nutmeg and salt.  Cook for 1 more minute, stirring well, until the sauce coats the back of a spoon.

Now let's make canneloni!!!

Pumpkin Canneloni

Since I don't have a pasta machine, let's do it the old fashioned way.  Keep a large shallow pan of salted, boiling water on the stove.
Line a cookie sheet with parchment paper and sprinkle cornmeal on the parchment.
Take a ball of dough and on a floured surface, roll to a very thin rectangle.  Trim the edges with a pizza cutter so you have a straight edged rectangle.
Place in the boiling water and cook for 1 minute.  Place on parchment lined cookie sheets to cool.  Repeat for all the pasta sheets.
Take 1 boiled pasta sheet and put a few tablespoons of filling at one end and roll.
Line the bottom of the pan with 1 cup of the bechamel sauce.
Place the rolled and filled pasta sheet in the bechamel lined pan.  Repeat for all the remaining pasta sheets.
Combine the rest of the bechamel sauce with 1/2 cup of the pesto and pour on top.
Preheat oven to 350 F.  Bake for 30 minutes.
Place in broiler for 5 minutes. (Next time, I think only 3 minutes)

While this was delicious, will I be making it again..NO WAY...not until I get a pasta machine. It's just way too time consuming. Until then, I will stick to pizza.  Do check out some of my pizza recipes:
Spicy Sausage Pizza
Spinach Pesto Pizza
Breakfast Pizza


...linking to Vardhini's Bake Fest hosted by Resh and Let's Cook Kid's Special



LIKE THIS RECIPE? LEAVE A COMMENT..I LIVE FOR THEM!
Chef Mireille
Like me on FACEBOOK!
Follow me on TWITTER!

Banana Cardamom Cake & Creamy Blueberry Frosting

Moist Eggless Cake - perfect for pure vegetarians

This moist cake with a soft, creamy frosting is a yummy treat.  It's eggless, so even pure vegetarians can enjoy this delicacy.

Banana Cardamom Cake

(click here for printable recipe)
Ingredients:
1 cup whole wheat flour
1 cup all purpose flour
2 teaspoons ground cardamom
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
3 very ripe bananas, mashed
1 cup sour cream
1 stick butter, melted
1/2 cup milk

Preheat the oven to 350 F.  Grease and flour 2 round 8-inch cake pans.
In a large bowl, combine flours, cardamom, baking powder, baking soda, salt and sugar.  Mix well.
In another bowl, mash the bananas.  Add sour cream, butter and milk.  Mix well.  Add this wet mixture to the flour mixture and mix well, until thoroughly combined.
Pour half into one cake pan and half into the other.  Bake for 45 minutes.  Let cool completely and then remove from pans by flipping over onto a plate.

I had some blueberries and attempted to make a blueberry frosting because I thought the flavor would complement the banana well.  Of course, I was doing this late at night and in the process, I ran out of powdered sugar.  This is a frosting that is kind of on the thin side, but is also less sweet than most frostings - many cakes I scoop off the frosting because it is way too sweet.  This is a great cake with a great balance of flavors.

Soft Blueberry Cream Cheese Frosting

Ingredients:
1 cup blueberries
1/3 cup milk
1/3 cup coconut milk powder
1 teaspoon vanilla extract
4 1/4 cups confectioner's sugar
8 oz. cream cheese

In a food processor, combine blueberries and milk and process for a few minutes, until the berries are completely broken down.  Transfer to the bowl of an electric mixer.
Add the rest of the ingredients to the mixer and process well for about 5 minutes on high, until well blended and it is thick and creamy.  Refrigerate for at least one hour.
Place a thick layer of the frosting on top of one of the cakes and spread.  Place the other cake on top and press down.  Frost the top and sides of the cake.  This soft frosting will drip onto the plate, so the plate will become quite messy.
Using a spatula, transfer the cake to a clean plate and refrigerate for 1 hour.

frosting the cake - with blueberry cream cheese frosting

This frosting/glaze is soft and creamy so it is alright if it is a little drippy.

Since it is not too sweet, it's great to dip pieces of the cake into or even serve as a topping over fresh fruit.

Banana Cardamom Cake and Soft Blueberry Frosting

Store cake in refrigerator and take out 20 minutes before serving to bring to room temperature.  You don't want it kept out too long or the frosting will soften too much.  It's best after 1 day in the refrigerator after the creamy frosting is firmer - it will be like the consistency of thick Greek yogurt.


This cake is off to Favorite Cake Recipes, Let's Cook...Kids Special , Vardhini's Bake Fest, hosted by Resh & Priya's Veggie/ Fruit a Month hosted by  Harini



LIKE THIS RECIPE? LEAVE A COMMENT..I LIVE FOR THEM!
Chef Mireille
Like me on FACEBOOK!
Follow me on TWITTER!

Rava Ladoo

Blogging Marathon #17
Theme: Archived Recipes Revisited & Improved


It's the end of Week 3 and just one more week with this theme of improving archived posts.  I hope you have enjoyed the journey so far that has taken your palette from Dominica to Malaysia and beyond. Don't forget to come back on Sunday as complete our journey of revisiting the past.
In case you missed the previous posts with this BM theme, here they are:
Panch Puran Mashed Potatoes
Creole Chicken
Carrot Coconut Muffins
Stuffed Arepas & Beans
Malaysian Fish Curry
Thai Corn Fritters
Halloumi Fig Sandwich
Rogan Josh


I am ending this week's issue of BM with this recipe from the archives that I never actually did. I simply posted a recipe I had gotten online to introduce Indian sweets to my readers, as I was talking about Diwali. Sometimes, I am the United Nations and I try posting a recipe of the cultures for every religious holiday occurring around that time - Diwali, Eid and Purim.  This time, I am doing the recipe and so will have photos too. See the original posting here.

Although the original recipe called for cashews, I didn't have any, so I substituted with pistacchios instead.  I also used raisins instead of currants.

Rava Ladoo

(click here for printable recipe)
Ingredients:
1 cup semolina/cream of wheat
1 cup sugar
1 cup milk
1 tablespoon raisins
1 tablespoon pistacchios, coarsely chopped
3 1/2 teaspoons ghee

Heat 1/2 teaspoon of the ghee in a skillet and lightly fry the pistacchios for a minute until they become fragrant.
Heat the rest of the ghee in a saucepan and fry the semolina on a low flame until it turns light brown.
Add sugar and milk.  Turn off the flame and mix until the mixture starts to stick together.  Fold in nuts and raisins.

As soon as it is cool enough to handle, form into little balls.  If they start to become difficult to stick together, wet your hands a little. Serve immediately.  Sweet and delicious, this is a perfect snack with tea, coffee or milk.

Although I have tried different ladoos at Indian Mithai shops here in NYC, this is the first one I tried to make myself. I am proud.  These came out so yummy.  It is also so quick to prepare...wonderful is you need a quick sweet and are short on time.

Don't forget to check out the Blogging Marathon page for the other Blogging Marathoners doing BM#17

...linking to Srivalli's Kid's Delight, hosted by Vardhini and Let's Cook Kid's Special


LIKE THIS RECIPE? LEAVE A COMMENT..I LIVE FOR THEM!
Chef Mireille
Like me on FACEBOOK!
Follow me on TWITTER!