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Monah

@homelymonah

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Simple recipes from my kitchen to yours 🇵🇰🇦🇪🇴🇲🇸🇦
💌[email protected]
All my recipes are on my youtube channel👇🏼

POSTS STORIES REELS

MARBLE TEA TIME CAKE :

Eggs: 4
Sugar: 1 cup (200g)
Vanilla essence: 2 teaspoons
Oil: 3/4 cup ( 125ml)
Milk: 3/4 cup (180ml)
All purpose flour: 2 cups (240g)
Baking powder: 2 teaspoon
Salt: a pinch
Coco powder: 2 tablespoons

INSTRUCTIONS:

• Preheat your oven to 160°C and grease or line an 8” round cake pan.
• In a large bowl, whisk the eggs and sugar until the mixture becomes light, pale, and slightly fluffy.
• Add vanilla essence, oil, and milk, then mix well until fully combined.
• In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
• Gradually add the dry ingredients to the wet mixture and gently mix until you get a smooth, lump-free batter. Do not overmix.
• Divide the batter into two equal portions.
• Add cocoa powder to one portion and mix well.
• Pour alternating spoonfuls of plain and chocolate batter into the prepared pan.
• Use a knife or skewer to gently swirl the batter to create a marble effect.
• Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
• Let the cake cool for 10 minutes in the pan, then transfer to a wire rack to cool completely before slicing.

#marblecake #teacake #vanillacake #fyp #bakingreels

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NUTELLA FILLED CHURRO COOKIES:

Nutella portions: 6-8 (1 tablespoons each)

COOKIE DOUGH:

Butter: 113g
Brown sugar: 100g
Castor sugar: 50g
Egg: 1 large
Vanilla essence: 1 teaspoon
All purpose flour: 190g
Baking powder: 1/2 teaspoon
Baking soda: 1/2 teaspoon
Cinnamon powder: 1 teaspoon
Salt: 1/4 teaspoon

CINNAMON SUGAR:

Castor sugar: 100g
Cinnamon powder: 2 teaspoons

INSTRUCTIONS:

Nutella Filled Churro Cookies
1. Prepare the Nutella filling
Line a small tray or plate with parchment paper.
Scoop 6-8 portions of Nutella, approximately 1 tablespoon each, onto the parchment paper.
Freeze for 1 hour or until completely firm.

2. Prepare the cookie dough
In a mixing bowl, add softened butter, brown sugar and castor sugar. Beat until creamy and well combined.
Add the egg and vanilla essence. Mix until smooth.
In a separate bowl, combine all-purpose flour, baking powder, baking soda, cinnamon powder and salt.
Gradually add the dry ingredients to the wet ingredients and mix until a soft cookie dough forms. Do not overmix.
Cover the dough and refrigerate for 30 minutes.

3. Shape the cookies
Divide the dough into 6-8 equal portions.
Flatten each portion into a disc and place one frozen Nutella portion in the centre.
Carefully wrap the cookie dough around the Nutella, sealing the edges completely so the filling doesn’t leak out.
Roll into balls and freeze for at least 30 minutes to an hour.

4. Prepare the cinnamon sugar
In a bowl, mix castor sugar and cinnamon powder until well combined.
Roll each frozen cookie dough ball generously in the cinnamon sugar until fully coated.

5. Bake
Preheat your oven to 180°C.
Arrange the cookies on a baking tray lined with parchment paper, leaving enough space between them.
Bake for approximately 10-12 minutes, or until the edges are set and the centres are still slightly soft.
Allow the cookies to cool on the baking tray for 10–15 minutes and again roll them in the sugar cinnamon to get that perfect churro flavour.

#churros #cookies #nutellacookies #baking #fyp
[churro cookies, nutella filled cookies, baking recipes, easy baking, churros, cookies recipes, byc cookies, baking for beginners] by @homelymonah

CHEESY CHICKEN BREAD:

Warm milk: 120ml (1/2 cup)
Sugar: 1 tablespoon
Instant yeast: 1 teaspoon
Egg: 1
Oil: 3 tablespoons
All purpose flour: 260g (2 cups)
Milk powder: 1 tablespoon
Salt: 1/2 teaspoon

Chicken filling:

Boneless chicken: 250g
Salt: 1 teaspoon
Paprika : 1 teaspoon
Red chilli flakes: 1/2 teaspoon
Garlic powder/ garlic paste: 1 teaspoon
Onion powder: 1 teaspoon
Oregano: 1 teaspoon
Oil: 1 tablespoon
All purpose flour: 1 tablespoon
Milk: 3/4 cup (180ml)
Cream: 1/2 cup
Mozzarella cheese: 1 cup shredded

INSTRUCTIONS:

1. In a bowl, combine warm milk, sugar, and instant yeast.
Add the egg, oil. Mix well. In another bowl add flour, milk powder, and salt. Mix the egg and yeast mixture and knead until a soft, smooth dough forms.
Cover and let the dough rest for 1 hour, or until doubled in size.

2. Cut the boneless chicken into small pieces. Add salt, paprika, chilli flakes, garlic powder or paste, onion powder, oregano and yoghurt. Heat some oil in a pan and cook until the chicken is fully cooked.
Add the flour and mix well. Gradually pour in the milk, stirring continuously to avoid lumps.
Add the cream and cook until the filling becomes thick and creamy.
Remove from the heat and Mix in the shredded mozzarella cheese and fresh coriander.

3. Divide the dough into 6 equal portions and roll each portion into a ball.
Flatten each ball slightly and place a generous amount of the cheesy chicken filling in the centre.
Bring the edges together and seal well to form a stuffed ball.
Using a clean, food-safe oven string or thread, gently tie around each ball to create the pumpkin shape. Do not tie too tightly, as the dough needs room to rise.

4. Arrange the shaped breads on a lined baking tray, cover, and let them rest for another 20 minutes.
Bake in a preheated oven at 180°C for 15–17 minutes, or until golden brown and cooked through.

#bread #chickenbread #baking fyp cheesy

Cheesy chicken bread, pumpkin shaped bread, stuffed chicken bread, cheesy chicken buns, homemade chicken bread, soft fluffy bread, cheesy chicken filling, savoury baking, homemade bread recipe, pumpkin bread shaping, chicken stuffed buns, party snacks, easy bread recipe by @homelymonah

BROWNIE COOKIES:

Butter:100g (1/2 cup)
Brown sugar: 150g (3/4 cup)
Egg: 1
Vanilla essence: 1
All purpose flour: 150g (1 cup + 1/4 cup)
Cocoa powder: 1/2 cup (50g)
Baking soda: 1/2 teaspoon
Salt: 1/4 teaspoon
Melted chocolate: 50g

INSTRUCTIONS:
1. Whisk the butter and sugar for 2-3 minutes.
2. Add the egg and vanilla essence and mix again. Add all the dry ingredients and mix until a soft smooth dough is formed.
3. Now take a tablespoon of the cookie dough and roll into a ball. Place on a baking sheet and press down by any flat bottom glass.
4. Melt some dark chocolate and pour a teaspoon of melted chocolate over each cookie. Spread a thin layer of chocolate over the cookie.
5. Bake at 180C for 7 minutes.
6. Let them cool down before serving.
Recipe inspired by @naushkitchenroutine

#brownies #cookies #browniecookies #baking chocolate

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BAKERY STYLE TEA CAKE:

Eggs: 3
Sugar: 1 cup (200g)
Oil: 3/4 cup ( 150 ml)
Milk: 1/2 cup ( 120 ml)
All purpose flour: 1+ 1/2 cup ( 190 g)
Baking powder: 2 teaspoons
Vanilla essence: 2 teaspoon
Salt: 1/4 teaspoon

BAKERY STYLE TEA CAKE

Instructions:

1. Preheat your oven to 150-160C . Grease and line a loaf cake tin with parchment paper.
2. In a large bowl, add 3 eggs and 1 cup (200 g) sugar. Beat well until the mixture becomes light, fluffy, and slightly pale.
3. Gradually add 3/4 cup (150 ml) oil and mix until well combined.
4. Add 1/2 cup (120 ml) milk and 2 teaspoons vanilla essence. Mix gently.
5. In a separate bowl, sift together 1½ cups (190 g) all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt.
6. Gradually add the dry ingredients to the wet mixture. Fold gently until just combined. Do not overmix, as this can make the cake dense.
7. Pour the batter into the prepared cake tin and gently tap the tin on the counter to remove large air bubbles.
8. Bake in the preheated oven at for approximately 35–45 minutes, or until a toothpick inserted into the centre comes out clean.
9. Allow the cake to cool in the tin for about 10 minutes, then transfer it to a wire rack to cool completely.
10. Slice and serve with a cup of tea or coffee.

Enjoy your soft, moist and delicious bakery-style tea cake!

#teacake #cake #baking #buttercake #poundcake

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TIRAMISU CUPCAKES:

Eggs: 2
Sugar: 150g (3/4 cup)
Oil: 110ml (1/2 cup)
Milk: 120ml (1/2 cup)
Vanilla essence: 2 teaspoons
All purpose flour: 185g (1+ 1/2 cup)
Baking powder: 1+ 1/2 teaspoon
Salt: 1/4 teaspoon

CREAM CHEESE FROSTING:

Heavy whipping cream: 100ml
Cream cheese: 130g
Icing sugar: 40g

Instructions:
1. Preheat your oven to 150–160°C and line a cupcake tray with cupcake liners. This recipe makes 8–9 big cupcakes.
2. In a mixing bowl, whisk the eggs and sugar until well combined and slightly fluffy.
3. Add the oil, milk, and vanilla essence. Mix until everything is well combined.
4. Sift in the all-purpose flour, baking powder, and salt. Gently mix until you have a smooth batter. Avoid overmixing.
5. Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
6. Bake at 150–160°C for approximately 20–25 minutes, or until a toothpick inserted into the centre comes out clean. Baking time may vary depending on your oven. Let the cupcakes cool completely.
Cream Cheese Frosting:
7. Beat the cream cheese and icing sugar until smooth and creamy.
8. In a separate chilled bowl, whip the heavy whipping cream until soft peaks form.
9. Gently fold the whipped cream into the cream cheese mixture until light, fluffy, and well combined.
10. Take 1 tablespoon of instant coffee, and add 1/2 cup warm water, mix well, dip the cupcakes upside down.
11. Transfer the frosting to a piping bag and pipe it onto the completely cooled cupcakes.
12. Dust generously with cocoa powder for that classic tiramisu finish. Refrigerate until ready to serve, and enjoy!

#tiramisu #cupcakes #vanilla #baking fyp

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BROWN BUTTER BROWNIES: (small batch)

Butter: 55g
Milk powder: 1 teaspoon
Dark chocolate: 50g
Egg: 1 large
Brown sugar: 30g
White sugar: 70g (powdered)
Vanilla essence: 1 teaspoon
All purpose flour: 42g
Cocoa powder: 20g
Salt: 1/4 teaspoon

INSTRUCTIONS:

Instructions

1. Brown the butter: Add the butter to a saucepan and cook over medium-low heat, stirring frequently, until it melts, foams, and develops golden-brown milk solids with a nutty aroma.
2. Add milk powder and chocolate: Turn off the heat and immediately stir in the milk powder. Add the chopped dark chocolate and let it sit for a minute, then stir until the chocolate melts and the mixture is smooth.
3. Whisk the egg and sugars: In a separate bowl, whisk the egg, brown sugar, and powdered white sugar until the mixture becomes slightly thick and well combined.
4. Add vanilla: Mix in the vanilla essence.
5. Combine: Gradually pour the warm brown butter and chocolate mixture into the egg mixture while whisking continuously.
6. Add dry ingredients: Sift in the all-purpose flour and cocoa powder. Add the salt and gently fold until just combined. Avoid overmixing.
7. Prepare the pan: Line a 5-inch or 6-inch square baking pan with parchment paper and pour in the brownie batter. Spread it evenly.
8. Bake: Bake in a preheated oven at 160°C for 15–18 minutes. Start checking at 15 minutes, as baking time may vary depending on your pan and oven.
9. Cool and slice: Let the brownies cool completely before slicing for the best fudgy texture and cleaner cuts.

Enjoy these rich, chocolatey small-batch brownies with a delicious nutty brown butter flavor and a crackly top!

#brownies #chocolate #fudgy #baking #brownbutter

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CHEESY CHILLI GARLIC BREAD: (pull apart bread)

Warm milk: 180ml (3/4 cup)
Sugar: 1 tablespoon
Instant yeast: 1 teaspoon
All purpose flour: 250-260g (2 cups)
Milk powder: 2 tablespoons
Salt: 1/2 teaspoon
Oregano: 1 teaspoon
Oil: 3-4 tablespoons

CHILLI GARLIC BUTTER:

Butter: 40g (3 tablespoons )
Freshly grated garlic: 2 tablespoons
Fresh coriander: 1 tablespoon
Oregano: 1 teaspoon
Red chilli flakes: 1 teaspoon
Salt: a pinch

Mozzarella cheese for filling

Bake at 180C for 10-12 minutes
Then apply chilli garlic butter and bake again for 5-7 minutes
Watch the video for detailed instructions!

#garlicbread #pullapartbread #baking #foodie #cooking

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ORANGE CAKE RECIPE:

Orange: 1 (cut into chunks)
Sugar: 150g (3/4 cup)
Oil: 100ml ( 1/2 cup)
Eggs: 2
All purpose flour: 125g (1 cup)
Baking powder: 1 tablespoon
Salt: a pinch

INSTRUCTIONS:

ORANGE CAKE RECIPE 🍊

Instructions:

1. Preheat your oven to 150–160°C (300–320°F). Grease and line an 8-inch round baking pan with parchment paper.
2. Cut one orange into chunks and remove any seeds. Add the orange chunks, sugar, oil, and eggs to a blender. Blend until smooth.
3. Pour the blended mixture into a mixing bowl.
4. Add the all-purpose flour, baking powder, and a pinch of salt. Gently mix until everything is well combined and the batter is smooth. Avoid overmixing.
5. Pour the batter into the prepared baking pan and gently tap the pan to release any large air bubbles.
6. Bake at 150–160°C (300–320°F) for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10–15 minutes, then carefully transfer it to a wire rack to cool completely.
8. Dust with icing sugar and decorate with fresh orange slices.

Enjoy your soft, moist, and delicious homemade orange cake!

___________________________________________________________

#orangecake #fallrecipes #baking #cakes #fyp

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VANILLA CUSTARD DONUTS:

Donuts dough:

Warm milk: 250ml
Sugar: 30g
Instant yeast: 1 teaspoon
Egg: 1
All purpose flour: 250-260g
Milk powder: 10g
Salt: 1/4 teaspoon

Vanilla custard:

Yolks: 2
Sugar: 50g
All purpose flour/ cornflour: 2 tablespoons
Salt: a pinch
Milk: 250ml
Vanilla essence: 1 teaspoon

INSTRUCTIONS:

1. Prepare the donut dough

1. In a bowl, combine the warm milk, sugar, and instant yeast. Mix well.
2. Add the egg and mix until combined.
3. Add the milk powder, salt, and 250 g of flour. Mix until a soft dough forms. Add a little more flour if needed.
4. Knead for 8–10 minutes until the dough becomes smooth and elastic.
5. Cover and let the dough rise in a warm place for 50-60 minutes , or until doubled in size.

2. Divide and shape

1. Gently punch down the risen dough to release the air.
2. Divide it into 8 equal portions, approximately 60 g each.
3. Shape each portion into a smooth ball and place on a parchment paper.
4. Cover and let them proof for another 25-30 minutes, or until puffy.

3. Fry the donuts

1. Heat oil in a deep pan over low to medium heat.
2. Carefully add the donuts, frying in batches without overcrowding the pan.
3. Fry for about 2–3 minutes on each side, until golden brown and cooked through.
4. Remove and place on a wire rack or paper towels to drain.
5. While still slightly warm, coat the donuts in sugar. Allow them to cool before filling.

4. Make the vanilla custard

1. In a bowl, whisk together the egg yolks, sugar, flour or cornstarch, and salt until smooth.
2. Heat the milk in a saucepan until hot but not boiling.
3. Slowly pour a little hot milk into the egg mixture while whisking continuously.
4. Gradually add the remaining milk, then return the mixture to the saucepan.
5. Cook over medium-low heat, stirring constantly, until the custard thickens and becomes smooth.
6. Remove from the heat and stir in the vanilla essence.
7. Transfer to a bowl and cover with cling film directly touching the surface to prevent a skin from forming.
8. Refrigerate until completely chilled. Use a piping bag to fill custard into donuts.

#donuts #vanilla #fyp #baking #custard

donuts, custard, baking, dessert, easy reci by @homelymonah