Archive for August, 2009

Who IS this chick?

I just went over the last few posts and something Khamba had said started to really sink in. When did I turn into this chick who talks about shoes, bags and recipes? Really, when?

While I try and look for that awesome-girl-I-used-to-be, I’ll leave you with some random thoughts in my head…

– Went for a hike up to Pir Sohawa. What-a-hike!! Not too long, not too short. All my worrying that I’d want to quit halfway came to nothing. Well, at least I like the physically-fit part of this new me!

– Unrelated…men with moobs need to really *REALLY* start wearing an undershirt when they go jogging. Especially when they are wearing a white T-shirt. Seriously.  No one wants that visual imagery stuck in their head all day.

– Meeting old friends can be fun. Sometimes. Sometimes you’re just wondering what the hell you’re doing at a dinner with people you have nothing in common with anymore. There, I said it.

– Twitter will be my downfall. Along with Facebook and that stupid Farmville game. My lack of self control means I have no chance in hell of quitting = (productivity/100)

– I need to get my life into some form of schedule again. This whole waking-up-when-I-want, sleeping-when-I-want routine is getting old. And boring. Plus I miss the sun. It’ll be gone soon.

– On that note, I can’t believe summers are almost over. Ramzan is starting *groan* and pretty soon boring old Eid will be here. Then October. Then winters. Then staying indoors all the time coz it’s too darned cold and I refuse to step out unless I can take my blanket with me!

– A Blackberry MUST be bought. I don’t know why. I just want one. Completely selfish and childish.

– 26 is a bit over 2 months away. Must decide on present for self and commit to getting it. Toss-up between tattoo and Blackberry. Blackberry might win. Much less permanent.

Alright. I think I’m done. I’ll go look for my awesome self. Be back when I know where she went…

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August 20, 2009 at 7:09 am Leave a comment

Homemade Oreos

Aah, oreos. I’ve been known to down a pack or two at a time, and the numbers just double if you add some milk to dunk them in. Still, when I saw the website for homemade oreos on Smitten Kitchen, I knew I must try it out, regardless of how much flab I still need to sweat off of me.

The entire process took me one and a half hour, which is way more time that it would’ve taken had I had access to an actual cookie baking sheet, a food processor and a decent oven. Still, I baked the cookies in batches of 12, with a total of 4 batches. Now while my (admittedly weak) math says that should have yielded 24 cookies, I only managed to make 21. Go figure..

The original recipe says you can reduce the sugar if you want the actual cookie to be slightly salty, but I didn’t (reduce sugar, what?!, blasphemy!) so the cookies are very sweet. Still, they taste yummy and I don’t think they’ll survive more than a few hours in this house.

For the cookies:

– 1.25 cups flour

– 1/2 cup cocoa

– 1 teaspoon baking soda

– 1/4 teaspoon baking powder

– 1/4 teaspoon salt

– 1.5 cups sugar (you can reduce this to 1 cup too)

– 5 ounces butter

– 1 large egg

For Filling:

– 1/2 cup (4 ounces) butter

– 2 cups sifted powdered sugar (which I had) or confectioners’ sugar (which is what the recipe called for)

– 2 teaspoons vanilla extract

Preheat oven to 375°F. (Anyone who’s read my whining before knows that I have NO idea what temperature my oven is on since the numbers are all faded and it doesn’t work properly)

Using a food processor (or your hand, like I did) mix the flour, cocoa, baking soda, baking powder, salt and sugar. Add butter and egg until the dough comes together.

 IMG_0221

Take teaspoonfuls of batter and place on baking sheet. I did this two different ways. The first time I placed it and then flattened the crap out of the cookies, making them too large and very thin and soft. The second time, I barely pressed them with my fingers, just to take the complete-roundness out of them, this worked better. Make sure you place them about 2 inches apart, otherwise they will expand, stick to each other and make you want to kill yourself. Bake for 9 minutes and then cool completely (completely!!) before handling. IMG_0224

For the filling, mix the butter, sugar and vanilla together till the mixture is light and fluffy.  Put into a pastry piping bag (or clean plastic bag, like I did) and cut the end off.

Place all the cooled cookies in a row, making sure you know which ones are the same size (so important!). Place as much frosting as you want (recipe says teaspoon-sized blobs, I put tablespoon sized blobs) on one cookie, place the other cookie on top and lightly press.

IMG_0225

Voila…homemade oreos. In two hours or less. You can keep them in an airtight container for three days or so, if they survive that long.

August 12, 2009 at 8:52 am Leave a comment

Banana Muffins

Ever seen a shit-load of bananas. Not literally, but just so many bananas that you wonder how they are going to get finished. To make things worse, they aren’t the normal bananas you see. They’re smaller, slightly tougher…all round I-don’t-want-to-eat-this kinda bananas.

187952Well, I have. We got a whole tree worth (it seems like) of bananas recently and my mind immediately sprung into what-will-I-bake-them-into mode. After having made Banana Bread I was looking to go through my list of Banana Muffins recipes and this seemed like the perfect opportunity.

Banana Muffins (from AllRecipes)

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large bananas, mashed
  • 3/4 cup white sugar
  • 1 egg
  • 1/3 cup butter, melted

Instructions:
The key to making good muffins (I’ve learnt) is to refrain from over-mixing the ingredients. When you mix the wet and dry ingredients, mix just enough to get all the mixture wet, but don’t over-mix. Over-mixed batter = tough muffins

To start, preheat your oven to 350 degrees F (175 degrees C). Prepare your muffin pan by spraying with oil/butter or using liners.

Mix the dry ingredient, i.e. flour, baking powder, sugar, baking soda, salt together.

In another bowl, mix the bananas, egg and butter.

Add the dry ingredients to this slowly. Scoop into your muffin pan, about 3/4 full. 

Bake in oven for 10-15 minutes for mini-muffins, 25-30 minutes for larger ones. You’ll know they’re done when the top set and spring back lightly once pressed.

We still have a good 3 dozen bananas left, so I’m probably going to try out some other Banana Muffin variations (with chocolate chips, peanut butter, and possibly some desserts too).

August 10, 2009 at 8:44 am Leave a comment


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