A perfect balance of creamy homemade raspberry ice cream with a touch of rich Nutella. A dessert that's both decadent and refreshing. < Back Raspberry Nutella Ice Cream Cakes Prep Time: 15 Minutes Cook Time: Serves: 14-18 Mini Cakes About the Recipe I am so excited to share this recipe with you: Raspberry Nutella Ice Cream Cakes. These delicious treats are made with homemade raspberry ice cream, which is bursting with fresh, tangy berry flavor. But that's not all – there's also a thin layer of Nutella at the bottom, adding a rich and indulgent chocolate-hazelnut flavor that perfectly complements the creamy sweet raspberries. The combination of flavors and textures in these ice cream cakes is truly delightful, making them the perfect dessert for any occasion. I had been wanting to make homemade ice-cream for a long time. The problem was, I didn't own an ice-cream maker, and without an ice-cream maker, I didn't think that I would be able to pull anything delicious off. But then I remembered a wonderful recipe my grandmother used to make. It was a raspberry ice-cream loaf. We would often have it when visiting her in Switzerland during the hot summer months. Made in the shape of a bread loaf and served in slices, it was the perfect refreshing afternoon treat. Not too heavy and sweet and just right for those hot summer afternoons. I have wonderful memories of eating a slice outside in the shade on her beautiful farm house property. I never had my grandmothers actual recipe, but I used its flavor as inspiration for this one. Made with whipping cream, condensed milk and raspberries, the ice cream is simple to make and so delicately delicious. I added a thin layer of Nutella to the bottom, because in my opinion, there is no better combination than that of chocolate and raspberries. However, it is wonderful on its own as well. So let's get started and whip up a batch of these heavenly treats together! What You'll Love Frequently asked Questions Ingredients 1 1/2 cups Whipping Cream 1 can (300 ml) Sweetened Condensed Milk 1 teaspoon Vanilla Extract 3 cups Raspberries (fresh or frozen) 1 Lemon (juiced) 3 tablespoons Granulated Sugar 1/3 cup Water 1 cup Nutella Spread Preparation Start by whipping your whipping cream in a large bowl with a hand mixer. Beat until stiff peaks form. Add in the condensed milk and vanilla. Beat for another 1-2 minutes until everything is well blended and smooth. Next, prepare your raspberry coulis. In a small sauce pan heat your raspberries, sugar and water on medium heat. Heat and stir until your raspberries soften. With the help of the back of a spoon mash your raspberry mixture until you are left with a simple purée. Remove from the heat and let the mixture cool for 5-10 minutes . Over a small bowl, drain the juice from the remaining raspberry pulp and seeds. With the help of a wire sieve and the back of a spoon press down the raspberry mixture to extract the juice. Once you have pushed through all you can, pour the raspberry juice into your prepared whipped cream. Gently mix in the raspberry sauce until all is well incorporated. You will be left with a beautiful light pink cream. Pour your raspberry cream mixture into freezer safe molds (I prefer to use silicone as I find it easier to release the cakes afterwards. I have also tried popsicle molds, those work well as well. Place your molds in the freezer for a minimum of 3 hours (overnight is best) until the cream has frozen. If you would like to add a thin layer of nutella to the bottom of your cakes make sure to leave a little room in your mold. Also, be sure to first freeze the raspberry cream and then spread on the nutella. Freeze for an added 1- 2 hours or until the nutella has properly set. Remove from the freezer when you are ready to serve. If you find it difficult removing your cakes from the mold, dip the bottom of your mold in warm water for 5-10 seconds . This should melt a thin layer and make the cakes slip out more easily. Do not do it for too long, remember, we are working with ice-cream here! Serve with assorted berries and plain whipped cream, or cookies. You make up the rest of the dessert plate! Enjoy! Recipe Card Previous Next

Almond biscotti is a classic Italian cookie that is perfect for dipping in coffee or tea. It's a twice-baked cookie that is crisp and crunchy on the outside, while still maintaining a subtle tenderness on the inside. < Back Chocolate Dipped Almond Biscotti Prep Time: 10 Minutes Cook Time: 50 Minutes Serves: 15-20 Biscotti About the Recipe If you are like me and enjoy yourself a good tea or coffee time, you know how important it is to have a little something sweet to go along with it. One of my favorite sides to one of my favorite beverage moments is Biscotti. With so many variations, you are sure to find a favorite of your own. One of my top favorite flavors is Almond Biscotti. Almond biscotti is a traditional Italian cookie that is perfect for those who love a good crunch in their desserts. The origins of biscotti can be traced back to medieval times, when they were known as "bis-cotti" meaning "twice-cooked." This refers to the unique method of baking the cookie twice, which gives it its signature crisp texture. Making almond biscotti at home is a simple process, and the ingredients are likely already in your pantry. The recipe starts with a combination of almond flour (which can be substituted with all-purpose flour if you do not have almond flour on hand), baking powder, baking soda and salt to create the base of the cookie. This is then combined with butter and two kinds of sugar, which are creamed together to create a light and fluffy mixture. Eggs, vanilla extract, and almond extract are added for flavor and to bring the dough together. Finally, chopped almonds are folded into the dough to add a nice crunch and nutty flavor. Once the dough is formed, it is shaped into logs and baked for the first time. After baking, the logs are removed from the oven and cooled for a few minutes before being sliced into thin pieces. These slices are then baked for a second time, which gives them their signature crisp texture. I also like to dip one end of the biscotti into chocolate, and sprinkle some extra almonds on top because who doesn't like chocolate? Plus it just makes them look a little fancier. One of the best things about almond biscotti is that they are incredibly versatile. They can be enjoyed on their own as a snack or with a cup of coffee or tea. They also make great gifts, especially during the holiday season. They can be stored in an airtight container for up to two weeks, and they can also be frozen for up to three months. In addition to being delicious, I like to tell myself that almond biscotti is also a nutritious addition to my diet. After all, aren't almonds a good source of healthy fats, protein, and fiber? I also love the combination of vanilla and almond extract which add a nice aroma and delicious taste to the biscotti. Overall, almond biscotti is a classic Italian cookie that is easy to make and perfect for those who love a good crunch. It's an ideal snack for any time of the day. So, next time you're in the mood for a sweet treat, give these almond biscotti a try. Let me know what you think! What You'll Love Frequently asked Questions Ingredients Biscotti : 2 1/2 cups Almond Flour 1/4 cup Granulated Sugar 1/4 cup Light Brown Sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/3 cup Unsalted Butter 2 eggs 1/2 teaspoon Almond Extract 1/2 teaspoon Vanilla Extract 1/2 cup chopped Almonds Chocolate Dip : 4 oz. Semi-Sweet Chocolate (melted) 1/8 teaspoon Almond Extract Pinch of Coarse Salt Chopped Almonds (small handful) Preparation Preheat the oven to 350F . Line a baking sheet with parchment paper or silicone mat. In a medium bowl, whisk together the almond flour, baking powder, baking soda and salt. In a separate bowl, cream the butter and both sugars until light and fluffy. Add the eggs, one at a time, followed by the vanilla and almond extracts. Gradually add the dry ingredients to the butter mixture, mixing until well combined. Fold in the chopped almonds. Divide the dough in half and shape each half into a log about 2 inches wide and 12 inches long. Place the logs on the prepared baking sheet. Bake for 25-30 minutes , or until lightly golden brown. It will look a little cracked and wrinkled but that is ok. Remove from the oven and let cool for 10 minutes . Using a serrated knife , slice the logs diagonally into 1/2-inch slices . Given the crumbly nature of the dough, you will want to be careful to do your cutting slowly and carefully as the loaf may still be somewhat soft on the inside and the dough is quite fragile. Place the slices back on the baking sheet, cut side up. Bake for an additional 8-10 minutes , flip and bake for another 8-10 minutes or until the biscotti are golden brown and crisp. Remove from the oven and let cool completely. While your biscotti are cooling, prepare the chocolate dip and almond crumble. Finely chop the almonds and set aside. Roughly chop the chocolate. In a microwaveable bowl, put your chopped chocolate and microwave at 15 second intervals stirring each time, until your chocolate is completely melted and smooth. Stir in the almond extract. Once your biscotti have cooled completely, with the help of a small spoon, spread some chocolate onto the end of the biscotti. While the chocolate is still sticky, sprinkle with almonds and a bit of coarse salt. Set the dipped biscotti on a plate and place in the fridge for 10 minutes or until chocolate has set. Remove from fridge and let come to room temperature before serving. (Allowing them to come back to room temperature will ensure that they can be lifted off the plate more easily as the chocolate may have adhered them to the plate during their cooling off time in the fridge). Almond biscotti are perfect for dipping in coffee or tea, and also make a great gift for friends and family. They can be stored in an airtight container for up to two weeks and can also be frozen for up to 3 months . Enjoy! Recipe Card Previous Next

An irrisistably moist chocolate layer cake with smooth buttercream icing. A heavenly treat that will satisfy all your chocolate cravings. < Back Layered Chocolate Cake Prep Time: 20 minutes Cook Time: 35 minutes Serves: 8-10 Servings About the Recipe Todays recipe, a divine, moist chocolate layer cake paired with a cocoa-infused buttercream icing. Get ready for a symphony of rich chocolatey goodness and velvety smooth frosting that's bound to elevate your baking game. Imagine sinking your fork into layers of decadent chocolate cake, each bite a perfect blend of tenderness and deep cocoa flavor. Now, let's talk about the cocoa buttercream – it's not your average icing; it's a chocolate lover's dream. The lush creaminess of buttercream meets the intense, slightly bitter notes of cocoa, creating a harmonious marriage that's nothing short of spectacular. But this recipe isn't just about ingredients; it's about creating a masterpiece, a dessert that not only satisfies your sweet tooth but also becomes the star of the show. And here's the best part: the cocoa buttercream provides the perfect canvas for your artistic flair. Whether you're drizzling it, piping swirls, or going all out with sprinkles, this cake invites you to unleash your inner pastry chef. Now, whether you're a seasoned pro or a baking newbie, fear not! I've broken down each step so you can embark on this cocoa-infused adventure with confidence. So, tie that apron, preheat the oven, and let's dive into the world of irresistible chocolate decadence. Get ready to make your kitchen smell like a cocoa paradise – because today, we're baking memories. Let's do this! What You'll Love Frequently asked Questions Ingredients Cake: 2 cups all-purpose flour 1 3/4 cups granulated sugar 3/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup buttermilk (substitute suggestions in the blog) 1/2 cup vegetable oil 2 teaspoons pure vanilla extract 1 cup boiling water Buttercream Icing: 1 cup (2 sticks) unsalted butter, softened 4 cups powdered sugar (confectioners' sugar) 1/4 cup unsweetened cocoa powder 1/4 cup milk 2 teaspoons pure vanilla extract A pinch of salt Preparation Preheat your oven to 350°F (175°C) . Grease and flour two 9-inch round cake pans. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix well until the batter is smooth. Tip: If you don't have buttermilk on hand , you can easily substitute it with one of the following options: Milk and Vinegar/Lemon Juice: Add 1 tablespoon of white vinegar or lemon juice to a measuring cup. Fill the cup with milk (whole milk or 2% milk work well). Stir the mixture and let it sit for about 5 minutes to allow it to curdle. After this time, you'll have a buttermilk substitute. Milk and Yogurt: Mix 3/4 cup of plain yogurt with 1/4 cup of milk. This combination can also serve as a buttermilk substitute. Milk and Cream of Tartar: Mix 1 cup of milk with 1 1/2 teaspoons of cream of tartar. Stir well, and your buttermilk substitute is ready. Choose the substitute that is most convenient for you based on the ingredients you have available. These alternatives will provide the acidity and thickness needed for the recipe, just like buttermilk would. Stir in the boiling water until the batter is well combined. The batter will be thin, but that's okay. Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes , or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for about 10 minutes, then remove them from the pans and place them on a wire rack to cool completely. Now, for the Buttercream Icing: In a large mixing bowl, beat the softened butter until creamy. Sift together the powdered sugar and cocoa powder to remove any lumps, and then gradually add it to the butter, mixing well after each addition. Add the milk, vanilla extract, and a pinch of salt to the butter-sugar mixture. Beat until the icing is smooth and fluffy. You can adjust the consistency by adding more milk or powdered sugar as needed. Assembly: Once the cakes have cooled completely, place one cake layer on a serving plate or cake stand. Spread a layer of buttercream icing on top of the first cake layer. Place the second cake layer on top and frost the top and sides of the entire cake with the remaining buttercream icing. Decorate the cake as desired. You can use additional cocoa powder, chocolate shavings, or sprinkles to garnish. You can also omit the cocoa powder to have a vanilla buttercream and add food coloring if you prefer a more colorful cake. Slice and serve your moist chocolate layer cake with buttercream icing. Enjoy! Recipe Card Previous Next

A perfect blend of rich buttery dough, sweet white chocolate, and the delightful crunch of chopped macadamia nuts. < Back White Chocolate Macadamia Cookies Prep Time: 15 minutes Cook Time: 12 minutes Serves: 20 Cookies About the Recipe These cookies are one of my favorites. The first time I had them I go them from this specialty cookie shop called Felix and Norton's, they made the best cookies in town. Nowadays, I usually only get a chance to eat them if I happen to go to a take out place that has them as dessert options (ie: Subway). And I will most definitely choose them over anything else. I do not make them often at home because for one, Macadamia nuts are not all that readily available where I am, and for two, white chocolate on it's own is not my favorite and so, I never really buy it. However, over Christmas and Easter, we tend to get a lot of chocolate from one source or another and white chocolate is bound to show up in the mix. Since no one really likes white chocolate on it's own in my house, it sits around on the counter or in the cupboard for months on end. The only way to get rid of it is to transform it into something else. So this year, this recipe came out again and it is here to stay. Get ready for my delicious White Chocolate Macadamia Nut Cookie Recipe. Lightly sweet and chewy cookies with smooth velvety white chocolate and crunchy macadamia nuts throughout. Easy and quick to make and easier and quicker to eat. You may just want to make a double batch. What You'll Love Frequently asked Questions Ingredients 1 cup unsalted butter, softened 1 cup granulated sugar 1 cup packed brown sugar 2 large eggs 1 teaspoon vanilla extract 3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups chopped macadamia nuts 1 1/2 cups white chocolate chips Preparation *Before we begin. If you are having trouble finding Macadamia nuts at your local grocers, I suggest going to Bulk Barn or ordering them online. I have added a link to my Ingredients Quick List for this recipe at the bottom of the page to make online purchasing a sinch. For more info on macadamia nuts be sure to check out my blog . Now, let's get to the good stuff! Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the butter mixture and mix until well combined. Fold in the chopped macadamia nuts and white chocolate chips until evenly distributed in the dough. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes , or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy! Click on your corresponding countries list below to get quick access to all ingredients for this recipe with the exception of butter and eggs. Please note, that I may recieve a small commission from any qualifying purchases. Recipe Card Previous Next

These candied citrus peels make for delicious snacks on their own or can be used as a garnish for desserts and baked goods. < Back Candied Citrus Peels Prep Time: 30 minutes Cook Time: 30 minutes Serves: 2-3 Servings About the Recipe I am so excited to share this ridiculously easy and downright addictive recipe for homemade candied orange and lemon peels. Seriously, if you've never tried making these at home, you're in for a sweet, citrusy treat that'll have you wondering why you have never done this before or why you ever settled for store-bought. Picture this: plump orange, grapefruit and lemon peels, transformed into delightful, sugary confections. It's like sunshine in candy form! Trust me, the whole process is a breeze, and the payoff is beyond worth it. Whether you're looking to impress your friends with a unique snack or elevate your baking game, these candied peels are the answer. We're talking about taking fresh citrus peels, blanching away any bitterness, and then simmering them in a sugar bath until they reach the pinnacle of candied perfection. The result? Translucent, sweet, and slightly chewy strips of citrusy goodness. Plus, the aroma that wafts through your kitchen while making these is basically a spa day for your senses. So, grab some oranges, snag a few lemons, and let's turn those kitchen moments into a burst of citrusy joy. Get ready to snack, garnish, and indulge in your homemade candied orange, grapefruit and lemon peels—it's a citrus celebration you won't want to miss! What You'll Love Frequently asked Questions Ingredients 4 large citrus fruits (oranges, lemons or grapefruit) 2 cups granulated sugar 1 cup water Preparation I love making my own homemade candied citrus peels epecially around the holiday season. Something anout the freshness of citrus paired with the warmth of holiday spices. They may require a bit of patience, but in my opinion, it is totally worth it. They bring any baked good up a notch in both taste and presentation, and make for a delicious nibble if you want to treat yourself to some homemade candy. Let's go! Begin by preparing the peels. I love using a citrus zester with a channel knife to do this. I personally love my peels to be thin and delicate, and I find using a peeler allows me to make more delicate ribbons than if I was using a knife. However, if you do not have one on hand, or if you prefer to have more control on how big your candied peels are, using a sharp pairing knife will definitely do the trick as well. Cut the ends off the fruit. Score the peel into quarters, then carefully peel off the quarters trying to take as little of the pith as possible with it. Or simply use the channel knife on your zester to spiral around your citrus fruit to make thin ribbons Blanch the Peels: Place the peels in a saucepan and cover with cold water. Bring to a boil, then drain. Repeat this process two more times to reduce bitterness. Tip: Depending on how thick your peels are, you may want to repeat this process up to 4 times. I usually give my peels a little taste. If they are still bitter, continue the boiling process. Next Make a Sugar Syrup and add the peels: In a medium saucepan, combine 2 cups of sugar and 1 cup of water. Heat over medium heat, stirring until the sugar is dissolved. Add the blanched peels to the sugar syrup. Simmer on low heat for about 20-45 minutes (depending on the size of your peels), or until the peels are translucent. Drain and Cool: Use a slotted spoon to remove the peels from the syrup. Allow the peels to cool on a wire rack. Coat in Sugar (optional): The peels will be candied and sweet as they are. However, if you want to add a extra dusting of sugar to give them that matte candied look, this is the time to do it. Roll the cooled peels in granulated sugar to coat them evenly. Dry: Place the sugared peels on a parchment-lined tray to dry for several hours or overnight. Tips Save the orange or lemon-infused syrup for other culinary uses, such as sweetening drinks or drizzling over desserts. Adjust the sugar level according to your preference. If you like it less sweet, you can reduce the amount of sugar in the syrup. Depending on your sugar to water ratio and how long you end up boiling your peels in the syrup- you may end up with more of a infused dry sugar rather than syrup at the end. This is also a wonderful way to rim your holiday drinks with, or to sprinkle over your baked good. You can always bring it back into a syrup by adding a bit more water to the infused sugar and bringing it back to boil. What I used: Here are items that I find helpful when making my candied citrus peels. Please note that these are affiliate links and I may earn commissions from qualified purchases. Amazon.ca Amazon.com Recipe Card Previous Next

A delicious and aromatic indulgence, perfect for breakfast or dessert, batter can equally be used for pancakes. < Back Cacao-Maple Mélange Waffles Prep Time: 10 minutes Cook Time: 5 minutes Serves: 6-8 Servings About the Recipe I love waffles. They symbolize slow-mornings and a shared breakfast or brunch with happy faces around the table. Although I often make classic waffles, once I collaborated with Selefina Spices to create my own spice blend, I knew right away that the blend would be perfect for waffles or pancakes. Cacao-Maple Waffles definitely levates the classic waffle experience. The infusion of the delightful cocoa powder provides a deep, intense chocolate flavor, while the maple sugar adds a natural sweetness with hints of caramel undertones. The aromatic blend of cinnamon, nutmeg, cardamom, and cloves imparts a warm and exotic dimension, creating a symphony of flavors that dance on your palate. It doesn't stop there, the subtle inclusion of dried orange zest adds a zesty and citrusy note, enhancing the overall sensory experience. These waffles are not just a breakfast or brunch item; they are a celebration of indulgence, a decadent treat that turns an ordinary morning into a special occasion. Whether you choose to enjoy them with a dusting of powdered sugar, a drizzle of rich maple syrup, or a scoop of vanilla ice cream for an extra touch of luxury, these Cacao-Maple Waffles are sure to be a delightful treat. Share them with friends and family, and savor the joy that comes with each bite of these heavenly waffles. What You'll Love Frequently asked Questions Ingredients 1 cup all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup buttermilk (see blog for alternative) 1/4 cup vegetable oil 1 large egg 1 teaspoon vanilla extract 2 tablespoons Cacao-Maple Mélange spice blend *if you do not have a waffle maker, this versatile batter can equally be used for pancakes Please note, that I created the Cacao-Maple Mélange blend for Selefina Spices and for every jar purchased I recieve a small commission. Preparation In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt and Cacao-Maple Mélange blend. In another bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract until well combined. Note: If you do not have buttermilk, you can make your own by simply putting 1 tablespoon lemon juice or white vinegar in a small bowl and adding 1 cup of milk. Wait 5-10 minutes until the milk starts to curdle slightly and your homemade buttermilk is ready to use! Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps. Preheat your waffle iron according to the manufacturer's instructions. Lightly grease the waffle iron with cooking spray or a small amount of oil. Pour the batter onto the preheated waffle iron and cook according to the manufacturer's instructions until golden brown and crisp. If making pancakes, use a ladle to pour the batter onto a hot griddle or non-stick skillet. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Serve the Cacao-Maple Waffles or Pancakes warm with your favorite toppings such as maple syrup, whipped cream, or fresh fruit. If you would like to order your own jar of Cacao-Maple Mélange, click the link . Cacao-Maple Mélange Recipe Card Previous Next

A golden concoction of finely ground turmeric, ginger, cinnamon, cardamom, and black pepper, ready to bring warmth and wellness to your cup. < Back Haldi Doodh Blend Prep Time: 5 minutes Cook Time: Serves: 10-15 Servings About the Recipe Introducing my Spiced Haldi Doodh Mix—a carefully crafted blend of turmeric, ginger, cinnamon, cardamom, and black pepper. This aromatic medley promises to elevate your daily cup of turmeric milk, bringing convenience and authentic flavors together in one jar for a comforting and wellness-infused experience. What You'll Love Frequently asked Questions Ingredients 1/2 cup turmeric powder 2 tablespoons ground ginger 2 tablespoons ground cinnamon 1 tablespoon ground cardamom 1 teaspoon ground black pepper Preparation Prepare the Ingredients: Ensure that your spices are finely ground for a smooth mix. Combine the Spices: In a mixing bowl, combine the turmeric powder, ground ginger, ground cinnamon, ground cardamom, and ground black pepper. Mix well until all the spices are evenly distributed. Store in a Jar: Transfer the spice blend into an airtight jar. Ensure that the jar is clean and dry before adding the mix. Store the jar in a cool, dark place. How to Make Spiced Haldi Doodh: Heat the Milk: In a saucepan, heat 1 cup of milk over medium heat until it's warm but not boiling. Add the Spiced Mix: Add 1 teaspoon (adjust to taste) of the Spiced Haldi Doodh mix to the warm milk. Stir Well: Stir the mixture thoroughly to ensure that the spice mix is well incorporated into the milk. Sweeten (Optional): If desired, sweeten the haldi doodh with honey or your preferred sweetener. Mix until it dissolves. Heat and Simmer: Continue to heat the mixture until it's hot but not boiling, stirring occasionally. Strain (Optional): If you prefer a smoother texture, you can strain the haldi doodh before serving to remove any undissolved spices. Serve and Enjoy: Pour the spiced haldi doodh into a cup, and savor the golden goodness! Note: Adjust the quantity of the spice mix according to your taste preferences. You can also experiment with the ratios to find the perfect blend for your liking. *Try it cold! Simply pour your prepared mixture over ice and enjoy! Storage: The Spiced Haldi Doodh mix can be stored in the jar for several weeks. Ensure the jar is tightly sealed to maintain the freshness of the spices. Now you have a convenient jar of Spiced Haldi Doodh mix ready to go whenever you crave this comforting beverage! Recipe Card Previous Next

These Empanadas feature a rich and hearty chicken and lentil filling enveloped in a flaky pastry crust, delicately spiced with ground cumin. < Back Chicken and Lentil Empanadas Prep Time: 20 minutes Cook Time: 25 minutes Serves: 6-8 Servings About the Recipe Empanadas, those delightful hand-held pastries, have an incredible ability to transport your taste buds to far-off places with every savory bite. Whether enjoyed as a snack, appetizer, or a full meal, these delectable creations have earned their place as beloved comfort food around the world. This recipe, presents a bit of a twist on the classic empanada by the addition of hearty and wholesome lentils, creating a delectable and vegetarian alternative if you wish to omit the chicken. To elevate the flavor profile, I've enhanced the dough with a touch of ground cumin, infusing it with warm and earthy notes that perfectly complement the lentil filling. These Chicken and Lentil Empanadas with Cumin-Spiced Dough offer a tantalizing fusion of textures and tastes, encased in a flaky, golden pastry shell. Whether served at gatherings or enjoyed as a quick and satisfying meal, these empanadas promise to be a memorable culinary adventure. So, let's embark on this flavorful journey and craft these delectable pockets of goodness together. What You'll Love Frequently asked Questions Ingredients For the Dough: 2 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/2 cup (1 stick) cold unsalted butter, cut into small cubes 1/2 cup cold water 1 egg (for egg wash) For the Filling: 1 pound boneless, skinless chicken breasts or thighs, cut into bite sized pieces 1 medium onion, finely chopped 2 cloves garlic, minced 1 cup lentils (cooked or canned) 1 cup carrots, cut into small cubes 1/2 cup pitted green olives, chopped 1 teaspoon ground cumin 1/2 teaspoon paprika Salt and pepper to taste 2 tablespoons vegetable oil Preparation These chicken empanadas are a tasty treat that can be served as a snack or a main course. Substitute the chicken for mushrooms or tofu for a vegetarian option. You can customize the filling with your favorite ingredients and spices to suit your taste. For the Dough: In a large mixing bowl, combine the flour, salt and cumin. Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs. Gradually add the cold water and knead the dough until it comes together. If the dough is too dry, you can add a little more water, a tablespoon at a time. Form the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes . For the Filling: Heat the vegetable oil in a large skillet over medium-high heat. Add the chopped onion and garlic and sauté until they become translucent, about 2-3 minutes. Add the diced chicken pieces and cook until they are no longer pink, about 5-7 minutes. Stir in the lentils, carrots and olives. Cook for an additional 3-4 minutes, or until the vegetables are tender. Season the filling with ground cumin, paprika, salt, and pepper. Stir well to combine all the flavors. Remove the skillet from the heat and let the filling cool. Assembling the Empanadas: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cutter or a small plate to cut out circles approximately 4-5 inches in diameter. Place a spoonful of the chicken filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal the empanada. You can use a fork to crimp the edges for a decorative touch. Tip: If you fold them so that the bottom layer of the moon slightly surpases the top layer, you can fold it over the top layer to create a better seal (like the seal of an envelope) Beat the egg and brush it over the tops of the empanadas. This will give them a nice golden color when baked. Place the assembled empanadas on the prepared baking sheet and bake in the preheated oven for 20-25 minutes or until they are golden brown and crispy. Let the empanadas cool slightly before serving. Enjoy your homemade chicken and lentil empanadas! If you are looking for something to make in a pinch. These Shredded Chicken Empanadas require minimal ingredients and are a deliciously quick and easy recipe to make when you are craving an empanada! Recipe Card Previous Next

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