Aaron E's Favorite Apple Coffee Cake #Sunday Supper with "The Mom 100 Cookbook"

Today is a whole new level of excitement on Sunday Supper,since I’ve never done anything like this before!This week we've joined with Katie Workman author of "The Mom 100 Cookbook" and we'll be cooking our favorite portable dishes for friends and family from her book!

Katie's book as the name suggests has 100 recipes for Moms that are easy, affordable and a great way to enjoy food with family and friends.I particularly love the story behind each recipe and "what the kids can do" section on how to involve the kids in making the dish!!

I’ve chosen Aaron E’s Favorite Apple Coffee Cake mainly because we love apple desserts in my family and my kids like to bake with me J

The aroma of the Cinnamon Sugar wafting through the air, my house smelt wonderful once the cake was in the oven. I loved how easy this recipe was and the fact that it uses staple pantry ingredients saving you the time and effort to run to the stores J

The cake came out moist and delicious and the Fuji apples gave them an extra sweet flavor. The cinnamon sugar just brought it all together and my kids enjoyed their triumph in the kitchen J

As Katie says its perfect as a snack, dessert, a bake sale item or even a potluck offering J

Aaron E’s Favorite Apple Coffee Cake-From The Mom 100 Cookbook by Katie Workman

Ingredients:

For the Cinnamon Sugar Topping

Granulated Sugar-1/4 cup

Ground Cinnamon-1 tsp

For the Coffee Cake

Unsalted Butter-8 tbsp (1 stick) plus butter for greasing the pan

All Purpose Flour-1 ¼ cup

Baking Powder-2 tsp

Kosher Salt-1/2 tsp

Granulated Sugar-1/3 cup

Large Eggs-2

Pure Vanilla Extract-1 tsp

Whole Milk-2/3 cup

Large Apple -1 peeled, cored and coarsely chopped

Process:

Make the cinnamon sugar topping by mixing together the granulated sugar and cinnamon. Set aside.

Preheat the oven to 375 F.

Grease a 9-inch square or round baking pan.

Place the flour, baking, powder and salt in a small bowl and whisk to mix. Set aside.

Place the sugar and butter in a medium sized bowl and using an electric mixer beat them until fluffy (about 3 minutes).

Add the eggs one at a time and then add the vanilla. Add the flour mixture and the milk alternatively in about 2 batches of each, beating after each addition until almost incorporated. At the end you still want to see streaks of flour and milk.

Using a wooden spoon, fold in the apple until everything is just combined. Spoon the cinnamon sugar topping over the top.

Bake the coffee cake until golden brown and a toothpick inserted in the middle comes out clean, about 30 minutes.

Let the cake cool in the pan on a wire rack.

Serve the coffee cake warm or at room temperature!

Join us for #SundaySupper on twitter starting at 3:00 pm EST.Katie Workman will be joining us to answer questions, give tips and inspire at 5:30 pm EST.  You don’t want to miss this week’s #SundaySupper and these fabulous recipes!

• • Soups and Salads:
  • Japanese Restaurant Salad ~ Hezzi-D’s Books and Cooks 
  • Cauliflower and Cheddar Soup served in Bread Bowls ~ Daily Dish Recipes 
  • Main Dish Recipes:
  • Caribbean Warm Spice Chicken with Cinnamon Ginger & Paprika ~ Sue’s Nutrition Buzz 
  • Fresh Mozzarella Pasta Casserole ~ The Meltaways
  • Pulled Pork ~ Momma’s Meals 
  • Easy Chicken Enchiladas ~ In the Kitchen with Audrey
  • Teriyaki Skewers ~ Messy Baker Blog 
  • Garlic, Lemon, and Rosemary Roasted Chicken ~ Family Foodie
  • Sauteed Corn Spinach, Bacon and Scallions ~ Comfy Cuisine
  • Lasagna with Turkey Meat Sauce~ Meal Planning Magic 
  • One Pot Arroz con Pollo ~ Juanita’s Cocina 
  • Sesame Noodles ~ Big Bear’s Wife 
  • Honey Ginger Soy Chicken ~ The Weekend Gourmet
  • Desserts:
  • Chocolate Peanut Butter Squares ~ Mama’s Blissful Bites 
  • Rum laced Fudgy One Pot Brownies ~ Baker Street 
  • Bacon & Dried Cherry Chocolate Chip Cookies ~ Chocolate Moosey
  • Birthday Chocolate Cupcakes ~ Basic and Delicious 
  • Simple Vanilla Cake ~ Mrs. Mama Hen 
  • Aaron E’s Favorite Apple Coffee Cake ~ Soni’s Food for Thought
  • That Skinny Chick Can Bake ~ Chocolate Dipped Strawberries 
  • Wine Pairing  to complement our recipes ~ ENOFYLZ
  Connect with Katie Workman, Author of The Mom 100 Cookbook:

• Facebook: https://www.facebook.com/katieworkman100
• Twitter: https://www.twitter.com/katieworkman100
• Pinterest: https://www.pinterest.com/katieworkman100
• Website: www.themom100.com
• Buy The Mom 100 Cookbook

All you have to do is follow the hashtag #sundaysupper on twitter or follow along on TweetChat.  Our #SundaySupper Pinterest Board will be filled with fabulous family recipes.  

Strawberry Ricotta Yoghurt Mousse ~Blue Ribbon Challenge

I’m just loving the days with the kids at home and the fact that I don’t have to wake them up, get them ready, deal with the crankiness of my 4 year old while making breakfast for my 8 year old. All the chaos that’s part of a school day is now gone replaced by calm serene mornings, where I can enjoy an extra cup of tea and relax! Summer how I love you J

I'm also enjoying the various blog events that I'm a part of beginning with Blue Ribbon Challenge initiated by Anna of Crunchy Creamy Sweet!!A challenge where all of us make the same dish with our own twists and vote for our favorite.This event will be followed by another exciting one on Sunday!Will keep you posted on that too J

I looked all over the web for inspiration for my mousse recipe and incorporated all my favorite flavors to create a healthy Mousse that I'm sure you're going to love J

The light airy texture of the mousse, with the sweet strawberries and creaminess of the Lemony Ricotta and Greek Yoghurt just makes it a delectable indulgence. The fact that its healthy makes it even more enjoyable J

Strawberry Ricotta Yoghurt Mousse

Print this Recipe

Ingredients:

Strawberry Jam-1/2 cup

Greek Yoghurt-1 cup

Powdered Sugar-4 tbsp

Low fat Ricotta –1/2 Cup

Egg White-1/2 cup

Lemon Zest-1 tbsp

Process:

In a food processor blend together ricotta and the strawberry jam until smooth. Mix the lemon zest and keep aside in a bowl.

Using a hand mixer whip together the Greek Yoghurt with 3 tbsp. of sugar until creamy.

In another bowl using the hand mixer whip the egg white until foamy and beginning to hold shape. Sprinkle in a tbsp. of sugar and whip until soft peaks begin to form.

Now take the ricotta mixture and gently fold in half of the Greek Yoghurt. Now fold in half of the egg whites into the mix. Gently fold in the rest of the Greek yoghurt followed by the rest of the egg whites until nicely combined.

Your strawberry mousse is ready! Pour the mixture into serving cups or glasses and chill in the refrigerator. Garnish with sliced strawberries and serve!

Healthy Chicken Biryani~#Father's day #SundaySupper

I was introduced to Biryani at quite an early age thanks to Papa, who would religiously enter the kitchen every Sunday to cook something special! Since Papa loves Mutton, it had to be either his signature Mutton Curry/Shami Kebabs or my favorite Mutton Biryani!!It has been my most demanded dish since childhood and Papa has happily been cooking it for us all. Every-time I visit my parents in India; I so look forward to the succulent taste of this delicacy that is devoured by so many!!

To me Papa's Biryani has been one of the best foods I ever ate! I remember the aroma wafting through the air, every time Papa was in the kitchen and I patiently waited, since it was a little time consuming. Every bite of that biryani was an explosion of delicate flavors that made it absolutely delectable! My interest in cooking developed just by watching Papa cook. The patience he has, the love for cooking that's so evident when he's in the kitchen has rubbed off on me quite a bit. So this Father's day I bring to you Papa's favorite Biryani using Chicken instead! I’ve adapted Papa's recipe to make my own healthier version using oil, but I'm sure he will love this one too J

Cooking biryani is an art of perfection. The rice cannot be over or under cooked. If it’s over cooked you'll get a sticky consistency and that's not what it should look like and if it’s under cooked, you don't want to be eating that either.Every strand of rice should be flaky and separated and that's why its so important to use long grain Basmati rice. Believe me, I’ve had a few disasters where the rice was under-cooked and it wasn't good! But now, I’ve perfected the art of making Biryani and there’s nothing like a good home cooked version where YOU control the ingredients.Once its cooked the chicken is so juicy and tender, it just falls off the bone!Its also way healthier than the one’s you eat in the restaurants doused in Ghee or butter!

The delicate mix of herbs and the aromatic spices flavor the dish beautifully and the caramelized onions lend their sweetness in every bite! Truly a royal dish~

Healthy Chicken Biryani- Serves 4

Print this Recipe

Ingredients:

Mix of Chicken Thighs and Drumsticks-1.5 lbs

Long grain Basmati rice-2 Cups

Onion -2 Large thinly sliced (separated)

Ginger/Garlic paste-1 tbsp + 1 tsp (separated)
Red Chilli Powder-1 tsp
Ground Cumin-1 tsp
Chopped Mint-1 cup

Chopped Coriander-1/2 cup

1 cup lukewarm milk

Saffron-1 tbsp

Oil- 2 tbsp

Salt to taste

Grind together:

Cloves - 6 

Cinnamon - 1 inch

Cardamom-3

Process:

In a bowl marinade the Chicken pieces in 1 tbsp of ginger/garlic paste, ground spices, red chilli, cumin and the herbs with some salt and refrigerate for a few hours or overnight.

Rice:

Soak the rice for about 30 minutes.In a large pot place the rice and add about 5-6 cups of water along with a teaspoon of ginger garlic paste and a good amount of salt. Bring it to a good boil until you see the rice roll over in the boiling water. At this point drain all the liquid from the rice and it must be ¾ cooked.

Onions:

Slice one large onion and sauté it with a little bit of oil on low to medium heat until its golden and caramelized. Keep aside.

Saffron:

Microwave the milk in a cup and add the Saffron. Mix and keep aside.

You are now ready to layer the Biryani.

•      Take a large flat-bottomed pot and add the oil. Once heated add the raw sliced onions and cook on high heat for about 2 minutes. Add the marinated Chicken and continue to cook on high for about 3-4 minutes stirring regularly.
•    Arrange half of the cooked rice over the chicken. Pour half the Saffron infused milk all over and arrange half of the caramelized onions all over. You could also sauté some cashews in oil until golden and add that too.
•     Repeat this step again Rice-milk-onions.

Cover the pot with a tight fitting lid. Add 2 layers of aluminum foil all over making sure there’s no gap from any side. Seal it and cook on the lowest heat for about 35 minutes. After 35 minutes, switch off the heat and let it sit covered for another 10 minutes before you open.

Your biryani is now ready! Serve hot with a raita and salad. Enjoy!

I'm bringing this dish to our #Sunday Supper-Moments with Dad event!
Check out the fabulous menu and recipes below!!This is a Special #SundaySupper you don’t want to miss!!!


Father’s Day Brunch:

• Dad’s Omelette Bar - Small Wallet Big Appetite 
• Peanut Butter and Honey for Father’s Day Breakfast – What Smells So Good?
• Healthy French Toast - In the Kitchen with Audrey
• Paska - Hezzi-D’s Books and Cooks 

Dad’s Favorite Soup, Salads and Bread:

• Phil’s Pasta Tuna Salad - The Watering Mouth 
• Simple German Potato Salad and Wiener Wursts - The German Foodie
• Roasted Beet Soup - Vintage Kitchen Notes
• Dad’s Cornbread - Magnolia Days

Father’s Day Favorite Main Dishes:

• Greek Burger - Bobbi’s Kozy Kitchen
• Dad’s Favorite Roast Beef - Mrs. Mama Hen 
• Bacon-Wrapped Sonoran Hot Dogs - Damn Delicious 
• Bacon Stuffed Jucy Lucy Burger - Are you Hungry?
• Spicy Roasted Salmon in Coconut - Sue’s Nutrition Buzz 
• Dad’s Pride-of-Mobile Fried Oysters - Pescetarian Journal
• Smoked Baby Back Ribs - Girl in the Little Red Kitchen 
• Grilled Pork Chops with Tarragon Butter - Tora’s Real Food
• Beef Tongue in Tomato Sauce - Basic and Delicious
• Bibim naeng myun (Korean Spicy Cold Noodles)  - Kimchi Mom
• Chicken Biryani - Soni’s Food for Thought
• Brown Rice and Black Beans - Mama’s Blissful Bites
• Bacon Recipes for Dad - Momma Cuisine
• Curry Fish with Mixed Vegetables - My Trials in the Kitchen
• Roast Beef Roll Ups - The Daily Dish Recipes

Dad’s Sweet Tooth:

• Bread and Butter Pudding - Cositas Bonitas
• Tin Roof Sundae Ice Cream - famfriendsfood
• Coconut Cream Pudding - Chocolate Moosey
• Rich & Fluffy Banana Pudding Parfaits - The Meltaways
• Black Forest Cheesecake - Cravings of a Lunatic
• White Chocolate Macadamia Nut Cookies - Pippi’s in the Kitchen Again
• Peach Cobbler Bars - Juanita’s Cocina
• Chocolate Iced Cookie Bars - That Skinny Chick Can Bake
• Pudim Molotoff, Portuguese Meringue Pudding - Family Foodie

Wine Pairings for Father’s Day ENOFYLZ

Yam Salad with Balsamic Dressing-{Guest post at Badger Girl Learns to Cook}

Today I'm very very excited!!Reason? I'm doing my first ever guest post for my friend Kimberly’s lovely blog Badger Girl Learns to Cook !! I cannot explain how excited I was when she asked me if I wanted to be featured!! Thanks so much Kimberly!

For those of you who don't know her I have to tell you that her blog is full of healthy recipes that are good and good for you! Some of her unique creations are her Nettle and Nooch Pesto Pasta and Pineapple infused Vodka that made to the Foodbuzz Top 9!!Go on and check out her blog if you haven't done by now!! I promise you won't be disappointed.

I thought of creating something really healthy for this post and was instantly reminded of the Yams that I had recently bought! A nice summer salad came to mind and I decided to go with it.

So here's a sneak peak of my salad!

           

Go on, hop over to Badger Girl Learns to Cook to check out the recipe!!

Its absolutely delicious and extremely easy to put together. I couldn’t wait to have a bite as soon as I finished taking the pics!! It made for a perfect and light lunch! It’s got the spice, the sweet, the tart and the crunch! What else do you need?

Giveaway Winner Announced!!!!!

The winner for my "Health Challenge" by Slimkicker has been chosen!!!!!!


Its Jamiee for you comment,
"My challenge idea is to ask yourself 'do i really need to eat this?' before you eat anything for a week. prevents you from mindless eating, and keeps you aware."

Congratulations Jaimee!!!You won the Ozeri Touch Professional Digital Kitchen Scale!

In order to receive this please email me at {sin.soni@gmail.com}.If you do not claim it within 2 days then we'll have to give it to the next best comment!

Mango Lassi Frozen Yoghurt - #Ice Cream Love

I love the summer.The glistening sunshine peeking through the windows every morning, just brings a smile on my face :)!The days are so bright and beautiful!And during these hot days the one thing that everyone craves for is a nice cool bite of a frozen treat like an Ice Cream maybe? Incidentally that's the theme for this month's blog-hop!!

For somebody like me who's never ever made an Ice-Cream or any frozen treat for that matter, this surely was a challenge.So I came up with the most easiest thing to make EVER using just 4 ingredients!!I don't know what planet I was living on until now, that I never ever attempted to make a frozen yoghurt!I'm so glad I'm a part of this fabulous blog-hop because it forces me to venture out of my comfort zone and try things that I would never try otherwise :)

By now you  must know that I love mangoes!My 2 recent posts have included mango in some way and I couldn't stop at that.Since my family cannot get enough of Mango Lassi in the summer months, it was only natural that I went for the Mango Lassi Frozen Yoghurt.I was amazed at the pure mango flavor bursting through in every bite!I've  used full fat yoghurt just to make it creamier.The subtle hint of the cardamom just gives it a perfect spice hit and the honey makes it perfectly sweet!A creamy and delicious treat perfect for these hot summer months~

Mango Lassi Frozen Yoghurt
Print this Recipe

Ingredients
Large ripe Mangoes-2 (1 cup-pureed)
Thick Full fat Plain Yoghurt-1 cup
Honey-1/3 cup
Cardamom crushed finely-1 tsp 

Process:

Peel and chop the mangoes. Place along with all the other ingredients in a blender/hand mixer and blend until its smooth and creamy.Check for sweetness.If you want it more sweeter add more honey and mix again.
Pour the mixture in a container and freeze for about 4-5 hours.If its too hard,just microwave for 30 seconds and enjoy!

I'm co-hosting this bloghop with these fabulous friends!Please visit their pages to see other delectable Ice Creams!Don't forget to link back your Ice-Cream recipes from the month of June!

Astig Vegan
Baker Street
Baking and Cooking, a Tale of Two Loves
BigFatBaker
Bon à croquer
Cake balls, cookies and more
Cheap Ethnic Eatz
Georgiescakes
Hobby And More
Mis Pensamientos
No One Likes Crumbley Cookies
Pippi’s in the Kitchen Again
Queen’s Notebook
Rico sin Azúcar
Simply Reem
Soni’s Food for Thought
That Skinny Chick Can Bake!!!
The Spicy RD
Vegetarian Mamma
You Made That?