Here’s a whole some cookie (for kids and adults alike), with rich peanut flavour and the goodness and health benefits of whole wheat.

From the original site: have some really good “whole-wheat” cookie recipes which I often make and since its summer vacation time, with the kids at home and constantly hungry, we decided to add peanut butter to make the cookies more “kid-friendly”…he he..and it worked. The kids absolutely loved them and gobbled them all up within hours. Now that’s what I call a successful batch

These little cheesecakes look delish!

From the original site: Happy Mothers Day to all you rocking mothers out there! It’s the toughest job in the world, frightening at the worst of times, yet rewarding when you least expect it. These charming little Mini Quark Vanilla Cheesecakes with Balsamic Cherries are to celebrate what we’ve been doing for days, months, years!!

Chinese loves adding Flower Crabs when making Steamboat as the meat is really sweet. Steaming it in a distinct sauce is also one of the most common methods of cooking this crab.

Easy and delicious, those two words define this dish perfectly. A perfect dinner (or lunch) dish to share with your loved ones on cold evenings or. like it happens at my place, on game nights.

(Adapted from Barefoot Contessa Family Style, 2002 with my inputs in bracket)

3 tablespoons olive oil

Kosher salt and freshly ground black pepper (I used regular table salt)

5 cups chicken stock, preferably homemade

2 chicken bouillon cubes (I used Maggie Chicken Tastemaker cubes)

12 tablespoons (170 grams) unsalted butter

2 cups chopped yellow onions (2 onions)

3/4 cup flour

1/4 cup heavy cream (I used low fat Amul cream)

2 cups medium-diced carrots (4 carrots), blanched for 2 minutes

1 10-ounce package frozen peas (2 cups)

1 1/2 cups frozen small whole onions (I skipped this)

1/2 cup minced fresh parsley (I used fresh corriander)

(I also added 2-3 cloves of garlic, some corn and chopped french beans to the stew)

For the biscuits:

2 cups (220 grams) flour

1 tablespoon baking powder

1 teaspoon kosher salt (I used regular table salt)

1 teaspoon sugar

1/4 pound (1 stick) (113 grams) cold unsalted butter, diced

3/4 cup half-and-half (I used Amul low fat cream)

1/2 cup chopped fresh parsley (I used chopped fresh fenugreek leaves)

1 egg mixed with 1 tablespoon water, for egg wash

Instructions:

Preheat the oven to 375 degrees F (190 degree Celsius).

Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock.

In a large pot or Dutch oven, melt the butter and sauté the onions (and chopped garlic) over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.

Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.

Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.

Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.

About Me: Hi everyone!
This is my first post on food whirl. I hope you guys love this recipe and have fun making it.
Happy baking!

An addictive, warm, spicy Armenian tea cake with pleasing overtones of nutmeg and walnut.

From the original site: Many enticing DB posts later, I breezed into the kitchen, whipped it together … and then helplessly stared at lava cake overflow in my oven! The failure haunted me, so I had to get it right! Here it is now, a happy success story with the Armenian Nutmeg Walnut Cake.

We had a stash of wonderful alphonso mangoes, which I utilized quite aptly, if I may say so- in the form of a mango mousse. Alphonso mangoes come from the western India belt, and are known for their pulpy nature and a dark yellow colour. I have come to learn over many years, that the best use of an Alphonso is in the form of a milk shake. In more recent times, I have used it for a mango cheesecake and icecream too- truly, it is a fruit to be used in its pulpy form.

Special Instructions: Quick

Instructions:

Puree the mango in a mixer to get a smooth pulp. (The word smooth is extremely crucial)
Combine sugar and mango pulp in large bowl; add whipping cream and vanilla. Mix rigorously with a big spoon folding the ingredients in. Scrape the bottom of the bowl occasionally, until mixture is stiff.
Sprinkle gelatin over cold water in small bowl; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly. Pour in gelatin mixture into the mango mixture and mix until well blended. Spoon into dessert dishes and refrigerate for at least 30 minutes or overnight. Garnish a few hours before serving. Store covered in refrigerator.

…..This recipe was sent in by Anda, of La Spelonca Vegetariana. The color of this tart is just gorgeous and springy, isn’t it?

From the original site: This is a fresh and nutritious raw pie, filled with spring greens such as wild garlic (ramsons) and with a crust made from soaked seeds. It’s great fur lunch but can also makes a delicious dinner, along with a leafy salad.

If you love macarons and can’t live without nutella, then this combination is perfect “comfort food” for you with its chewy macaron shells and gooey nutella filling.

From the original site: Bake with 4 ingredients…hmmm for me it translated into nothing else but Macarons. For those who follow my posts, pretty much know about the special bond I share with this French beauty. I HAVE/NEED to make this cookie at least once a month or we start missing each other real bad (I like to think that the feeling is mutual :D).