January 29, 2009

Tuile twists for Daring Bakers Challenge!!


The Daring Baker hosts for the month of January 2009 dug up an awesome challenge for the Daring Bakers across the world.

This month's challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

After the sugar-high challenges of last year, they decided to go with something light - Tuiles. So what do you think tuiles are?

Traditionally, tuiles are thin, crisp almond cookies that are gently molded over a rolling pin or arched form while they are still warm. Once set, their shape resembles the curved French roofing tiles for which they're named. The Dutch angle: traditionally this batter was used to bake flat round cookies on 31st December, representing the year unfold. On New Years day however, the same batter was used but this day they were presented to well-wishers shaped as cigars and filled with whipped cream, symbolizing the New Year that's about to roll on. And of course the batter is sometimes called tulip-paste.

We were required to use one of the batters given (including a savory one!), shape it either prior to or right after baking and pair it with something light; fruit, sorbet, a mousse, or maybe even a fruit soup, think glazes or dips.



My experience:

This month had so long been really hectic for me. I had some stuff coming up so I had to prepare for it. I was super-busy this month. But I really was happy to see that this month's challenge seemed simple enough. So I didnt want to miss out on this awesome challenge at all. As each day passed, it got crazier and I couldnt find enough time to try my hands on the recipe. Anyways, I hadnt done it even by the posting date - today!! But I decided not to miss my chance and planned to make the tuiles today! Atleast I have till the end of the day! I knew I wouldnt have enough time to prepare an accompaniment to the tuiles, so I had some store-bought icecream on stand-by! ;-)



I had so many ideas for the tuiles - tuile cigars dipped in chocolate and decorated with sprinkles, maybe a few filled ones too, tuile cups, cones and so on.... So many ideas and too little time. I couldnt even plan ahead on my stencils! Anyways, tried a few stencils on different materials ranging from cut-outs in parchment paper itself to cardboards and paper plates. The designs ranged from oval ones to butterflies to thin strips. Preparing the batter went uneventfully, it is one of the easiest batters to whip up. I refrigerated the prepared batter for exactly 30 minutes. A bit of the batter was mixed with cocoa powder to make the dark colored batter.

The first batch went in, being shaped using oval stencils. I left them in for 5 minutes and out came some crisp, almost burnt (brown all through) tuiles. So I gobbled them up then and there. There were delicious, not at all burnt and crisp! I shouldve saved them!! So the second batch onwards went in for probably 3 minutes each. I also had an idea of how fast they cool down and loose their pliablity so started working on just a couple of tuiles at a time. I tried out almost all the different stecils that were so unprofessionally made (by me!). Finally I could salvage just enough to take some pictures.

Verdict:

The ones I loved the most were the tuile twists shaped on the handle of a wooden spatula. I loved the taste of these tuiles, their design and their looks. Such a simple tuile dressed up the icecream so dramatically!! I dont regret not making spectacular ones because I am happy I somehow got to do this challenge and I know I had my time restrictions! I would definitely make these again, probably also try my luck with the savory ones too, once I get time to make some cute stencils!



Following is a recipe taken from a book called “The Chocolate Book”, written by female Dutch Master chef Angélique Schmeinck.

Recipe:


Yields: 20 small butterflies/6 large (butterflies are just an example)
Preparation time batter 10 minutes, waiting time 30 minutes, baking time: 5-10 minutes per batch

65 grams / ¼ cup / 2.3 ounces softened butter (not melted but soft)
60 grams / ½ cup / 2.1 ounces sifted confectioner’s sugar
1 sachet vanilla sugar (7 grams or substitute with a dash of vanilla extract)
2 large egg whites (slightly whisked with a fork)
65 grams / 1/2 cup / 2.3 ounces sifted all purpose flour
1 table spoon cocoa powder/or food coloring of choice
Butter/spray to grease baking sheet

Oven: 180C / 350F

Using a hand whisk or a stand mixer fitted with the paddle (low speed) and cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful to not overmix. Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it). Line a baking sheet with parchment paper or grease with either butter/spray and chill in the fridge for at least 15 minutes. This will help spread the batter more easily if using a stencil/cardboard template such as the butterfly. Press the stencil on the baking sheet and use an off sided spatula to spread batter. Leave some room in between your shapes. Mix a small part of the batter with the cocoa and a few drops of warm water until evenly colored. Use this colored batter in a paper piping bag and proceed to pipe decorations on the wings and body of the butterfly.


Bake butterflies in a preheated oven (180C/350F) for about 5-10 minutes or until the edges turn golden brown. Immediately release from bakingsheet and proceed to shape/bend the cookies in the desired shape. These cookies have to be shaped when still warm, you might want to bake a small amount at a time or maybe put them in the oven to warm them up again. (Haven’t tried that). Or: place a bakingsheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable. If you don’t want to do stencil shapes, you might want to transfer the batter into a piping bag fitted with a small plain tip. Pipe the desired shapes and bake. Shape immediately after baking using for instance a rolling pin, a broom handle, cups, cones….



Alternative Baking:


Either un-glutenize the batter given substituting the flour for any nut meal or oat flour, or as an alternative use one of the following batters below:

Nougatine:

From Michel Roux: Finest Desserts

5.1/4 cups / 500 grams sliced almonds
(or 4.1/3 cups/500 grams slivered almonds)
3.1/3 cups / 660 grams sugar
4 tbs / 60 grams butter (optional)
2 tbs oil (vegetable, sunflower, peanut)

Makes 2.3/4 lbs/1.2 kgs! (This is the yield of the recipe given in the book, feel free to downsize!)
Preparation time: 25 minutes
Preheat oven: 180C/350F

Spread the almonds on a baking sheet and toast in the oven until lightly browned. Cook the sugar in a heavy based saucepan over low heat, stirring gently and continuously with a spatula, until it melts to a light golden caramel. Add the almonds and stir over low heat for 1 minute, then stir in the butter until completely absorbed. (This is not essential, but will give the nougat an added sheen) Pour the nougatine onto an oiled baking sheet.

Shaping: place a bakingsheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable. Work with one piece at a time, of a size appropriate to the shape you want. Roll out each piece on a warm, lightly oiled baking sheet or lightly oiled marbled surface. It is essential to work quickly, since the nougatine rapidly becomes brittle. Heat the nougatine in a microwave oven for a few seconds only to soften it if needed. Roll the nougatine into the appropriate thickness for your desired shape, but never thicker than 1/8 inch or 3 mm. Quickly cut out your chosen shapes using cookie cutters, or the blade or heel of a chef’s knife. To mold the nougatine, drape it very rapidly over the mold so that it follows the shape and contours. Leave until completely cold before removing from the mold. Or, cut out and using your fingers or a knife, push into folds or pleats… use as a basket, twirl round a knitting needle..

Nougatine based shapes can be made two or three days in advance, Keep them in a very dry place and do not fill with something like a mousse more than 2 hours prior to serving.

Chocolate Tuiles

Michel Roux’s Finest Desserts
Makes 30
Preparation time: 15 minutes!

9 oz/250 grams dark or white couverture or best-quality bittersweet chocolate, chopped
2/3 cup/75 gr slivered almonds, toasted and cooled

Temper the couverture, and stir in the toasted almonds. Place the template on a sheet of rodoïde (or use a clean sheet of sturdy plastic such as a folder) and fill with about 1 tbs of the mixture. Repeat the process a little distance away from the first one. As soon as you have 5 tuiles fit, slide them onto a mold or rolling pin (side of a glass) to curve. Let cool completely, lift tuiles off the plastic only after the chocolate has set and just before serving, so that they keep their shine.

Savory tuile/cornet recipe

From Thomas Keller "the French Laundry Cookbook"

1/4 cup plus 3 tablespoons (65 grams/2.1/4 ounces) all purpose flour
1 tablespoon plus 1 teaspoon sugar
1 teaspoon kosher salt (= 2/3 teaspoon table salt)**
8 tablespoons (114 grams/4 ounces) unsalted butter, softened but still cool to the touch
2 large egg whites, cold
2 tablespoons black sesame seeds

In a medium bowl, mix together the flour, sugar and salt. In a separate bowl, whisk the softened butter until it is completely smooth and mayonnaise-like in texture. Using a stiff spatula or spoon, beat the egg whites into the dry ingredients until completely incorporated and smooth. Whisk in the softened butter by thirds, scraping the sides of the bowl as necessary and whisking until the batter is creamy and without any lumps. Transfer the batter to a smaller container, as it will be easier to work with. Preheat the oven to 400 degrees F. Make a 4-inch hollow circular stencil. Place Silpat on the counter (it is easier to work on the Silpat before it is put on the sheet pan). Place the stencil in one corner of the sheet and, holding the stencil flat against the Silpat, scoop some of the batter onto the back of an offset spatula and spread it in an even layer over the stencil. Then run the spatula over the entire stencil to remove any excess batter. After baking the first batch of cornets, you will be able to judge the correct thickness. You may need a little more or less batter to adjust the thickness of the cornets. There should not be any holes in the batter. Lift the stencil and repeat the process to make as many rounds as you have molds or to fill the Silpat, leaving about 1 1/2 inches between the cornets. Sprinkle each cornet with a pinch of black sesame seeds.

Place the Silpat on a heavy baking sheet and bake for 4 to 6 minutes, or until the batter is set and you see it rippling from the heat. The cornets may have browned in some areas, but they will not be evenly browned at this point. Open the oven door and place the baking sheet on the door.*** This will help keep the cornets warm as you roll them and prevent them from becoming too stiff to roll. Flip a cornet over on the sheet pan, sesame seed side down and place 4-1/2 inch cornet mold at the bottom of the round. If you are right-handed, you will want the pointed end on your left and the open end on your right. The tip of the mold should touch the lower left edge (at about 7 o'clock on a clock face) of the cornet. Fold the bottom of the cornet and around the mold; it should remain on the sheet pan as you roll. Leave the cornet wrapped around the mold and continue to roll the cornets around molds; as you proceed, arrange the rolled cornets, seams side down, on the sheet pan so they lean against each other, to prevent from rolling. When all the cornets are rolled, return them to the oven shelf, close the door, and bake for an additional 3 to 4 minutes to set the seams and color the cornets a golden brown. If the color is uneven, stand the cornets on end for a minute or so more, until the color is even. Remove the cornets from the oven and allow to cool just slightly, 30 seconds or so. Gently remove the cornets from the molds and cool for several minutes on paper towels. Remove the Silpat from the baking sheet, wipe the excess butter from it, and allow it to cool down before spreading the next batch. Store the cornets for up to 2 days (for maximum flavor) in an airtight container.

Dont forget to check out the creations of the other talented bakers in the Daring Bakers Fairyland!!


UPDATE ON SANTA'S HOLIDAY CHALLENGE:

I am pleased to announce that the final phase of voting for Santa's Holiday Challenge was closed last Sunday, January 25. I will be announcing the winners soon, most probably by the start of next week. I have been caught up in a bit of work, so please forgive the delay. Thanks to all of you who supported me and my endeavor by sending in entries and voting for your favorites! See ya all next week with the results!!

January 23, 2009

A healthy breakfast - Porridge with dates and pistachios

These past few weeks had been really hectic for me with some unexpected schedules and sickness in the family! Lil LM had a cough which persisted for days and finally we had to take her to Urgent Care. She is on anibiotics right now, and so I was kind of busy taking care of a irritable 3 yr old ;-). She is doing well now, back to her old self, playing and back to preschool!

I had a few recipes as drafts but didnt get a chance to post any! Since these days were really hectic, I know how much a quick and easy recipe would help the busy. So heres a quick breakfast for all those busy people out there!! This porridge is healthy and deeeeeelicious, with pureed dates and pistachios. It is very quick to put together and makes for a great breakfast for everyone! I used chopped pitted dates which made the recipe even simpler. I halved the recipe, but added about the same amount of milk as mentioned in the recipe because I like mine a little thin. Do try these out and let me know how it turned out for you!

As you all know, the second phase of voting for Santa's Holiday Challenge is going on strong! The poll will be open until Sunday, January 25. Please vote for your favorite recipes if you have not done that already! Thanks for the overwhelming support!

Recipe (Serves 4) :

Fresh dates - scant 2 cups
Rolled oats - 2 cups
Semi-skimmed (low-fat) milk - 2 cups
Water - 1 1/4 cups
Salt - a pinch
Pistachios - unsalted, shelled, roughly chopped, 1/2 cup

Method:

Halve the dates and remove the stones and stems.

Cover with boiling water and leave to soak for 30 minutes, until soft.

Strain reserving 6 tbsp of the water.

Remove the skin from the dates and place them in the food processor with the reserved soaking liquid.

Process to a smooth puree.

Place the oats in a pan with the milk, water and a pinch of salt.

Bring to boil, then reduce the heat and simmer gently for 4-5 minutes until thick, creamy and thoroughly cooked, stirring frequently.

Ladle the porridge into serving bowls, top with a spoonful of the date puree and sprinkle with the roughly chopped pistachios.

Serve immediately while piping hot!

Source: Cook's Encyclopedia of Low Carb Cooking by Elaine Gardner.

Tips:

  1. I halved the actual recipe to serve 2.
  2. I used chopped dates available and then soaked it in boiling water for 30 minutes and then pureed it. I didnt puree it finely so that there would be tiny chunks of dates to bite into.

Wishing you all a great day and an awesome weekend ahead!

January 19, 2009

Voting - Phase II for Santa's Holiday Challenge

The Phase - I voting was going on to choose the winners of Santa's Holiday Challenge. The poll was closed on Jan 18, Sunday at 11:59 PM. It was a great experience for me - compiling the polls and the round-up and now the second poll. Let me tell you that the response to the voting stage was exceptional. There were 858 votes in all, divided across the five categories.

Towards the end of this post, I am revealing the details of the voting on each of the categories. Hopefully, the response to the second phase would be as enthusiastic, if not more, than the first!! I also would like to thank everyone of you who took the time to let me know how you loved the poll and the round-up. Thanks again for the appreciation!

Without further ado, let me declare the entries which have qualified for the final phase of voting. The second phase voting also airs now! Thanks to each of you who voted to choose the winners. Congratulations to the winners who have qualified for the second phase. Those who didnt get through, please dont worry, I will come up with more of such exciting events so that everyone gets another chance! Please do let me know your thoughts and suggestions by leaving a comment!

Top 15 entries of Santa's Holiday Challenge (based on the votes) are:

Mahimaa's Oats & Dates Cookies
Uma's Christmas Cookies
Divya's Lowfat Almond & Oats Cookies
Swapna's Rich Fruit Christmas Cake
Priya's Christmas Fruits & Nuts Savarin Cake
Ranji's Apple Tatin Cake
Renuka's Quick Pudding
Purva's Verry Berry Surprise
Anupama's Layers of Chocolate delight
Swapna's Lemon Meringue Pie
Priya's French Apple Tart
Uma's Christmas Cupcakes
Mahimaa's Dates & Nut Fudge
Madhuram's Eggless Cookie Bars
Purva's Chocolate & Walnut Brownies

Voting Phase - II for Santa's Holiday Challenge: Pick your favorite 3.

Voting closes on January 25, Sunday at 11:59 PM.




Phase - I voting details:

Creative Cookies: Results & Top three

Total votes : 190

Mahimaa's Oats & Dates Cookies
Uma's Christmas Cookies
Divya's Lowfat Almond & Oats Cookies



Decadent Cakes: Results & Top three

Total votes : 194

Swapna's Rich Fruit Christmas Cake
Priya's Christmas Fruits & Nuts Savarin Cake
Ranji's Apple Tatin Cake


Delicious Custards & Puddings: Results & Top three

Total votes : 150

Renuka's Quick Pudding
Purva's Verry Berry Surprise
Anupama's Layers of Chocolate delight



Cuddly Cupcakes, Muffins, Tarts & Pies: Results & Top three

Total votes : 166

Swapna's Lemon Meringue Pie
Priya's French Apple Tart
Uma's Christmas Cupcakes


Irresistile Fudge, Bars & Brownies: Results & Top three

Total votes : 158

Mahimaa's Dates & Nut Fudge
Madhuram's Eggless Cookie Bars
Purva's Chocolate & Walnut Brownies




Hope you had fun voting. Thanks for voting! Congrats once again to the winners who qualified for the second phase. Thanking each of you for your enthusiastic response, sending in your entries, voting and making this event a success.

Have a great day! Cheers, JZ.

January 13, 2009

Voting - I for Santa's Holiday Challenge

Santa's Holiday Challenge giveaway - details:

Because of the high number of entries, the judging will be done in two stages. This voting is the part of the first stage.

Voting starts at 12:00AM Tuesday, 13 January and closes at 11:59PM Sunday, 18 January.

The entries are classified into 5 as in the round-up. Please pick 3 from each category - the ones you find to be the best. At the end of the first poll, the top 3 entries from each category will be put to vote again, to decide the winners.

The first prize winner will get a $20 gift card, the second place winner will win a $10 gift card and the third place winner will be featured on Tasty treats!

In short:

1. Vote for your 3 favourite entries in each of the five categories.
2. Please check back for the final voting list with 15 entries.
3. Vote again (during the second stage) to pick our top 3 winners!!

The date for the second voting will be announced as soon as the poll is compiled.
Wishing you all the best for your entries!! Have fun!

Creative Cookies : Please pick the best 3





Decadent Cakes : Please pick the best 3





Delicious Custards & Puddings : Pick the best 3






Cuddly Cupcakes, Muffins, Tarts & Pies : Pick the best 3





Irresistible Fudge, Bars & Brownies : Pick the best 3






Hope you all had fun voting for your favourites. Have a great day!!

January 8, 2009

Santa's Holiday Challenge - Round-up


As you all know I was hosting my first event on Tasty treats - Santa's Holiday Challenge. It was an event all about desserts for Santa and indeed it turned out to be an impressive array of desserts. I am happy to let you all know that "Santa is pleased!!". Thanks a lot for each one of you for the overwhelming response to my event.

I received a rush of entries, 69 to be exact! There were cakes, cookies, cupcakes, muffins, pies, puddings, tarts and anything else one could think of. I sure was excited to see the enthusiastic response of all my fellow bloggers, some of whom are new to me. Many of the entries were from my friends from the blogsphere, whose blogs I adore! But this event made me familiar with some extraordinary blogs of which I was not aware of previously. I am also elated about the diversity of the desserts that you all had whipped up.

I should give a special mention to Priya Suresh of Priya's Easy N Tasty Recipes, who sent in 8 entries, followed by Soma of eCurry with 4 entries!! A few of the other talented bakers follow with 3 entries each! Thanks a lot for your enthusiastic support, dear friends!

As you all know, this was intended to be a competition- a Santa's giveaway, and it will be. Once the round-up is up and everybody gets a chance to go through it, the judging will start. Whats better than choosing your own favorites and giving a New Year's gift to your friends! More details at the end of the post.

Lets not wait any further! Here's the round-up of the awesome and creative desserts that I received from all of you. Thank you once again for making my wish come true and making this event a great success!! Please dont forget to leave a comment and let me know your thoughts and suggestions!


Creative Cookies :

All the crispies, chewies, cuties, crinklies, decorated and non-decorated ones.... There's one for everyone! Many of them are Oatmeal cookies, there are eggless ones too. Decorated ones, chocolate ones, novelty cookies, you name it, its here!! Cookies which we have grown to love, and those which are a great new addition to our favourites.. All of them make great Home-made Holiday treats to one's friends and family!

1. Eggless Lowfat Almond and Oats Cookie from Divya of ...and a little bit more.


2. Almond Coconut Cookies from Anu Sriram of Chandrabhaga.


3. Cookies filled with jam and nuts from Happy Cook of My Kitchen treasures.


4. Vegan Rice Krispies Oatmeal Cookies from Priya Suresh of Priya's Easy N Tasty Recipes.


5. Vegan Choco-oats Cookies from Priya Suresh of Priya's Easy N Tasty Recipes.


6. Oatmeal Cookies in a Jiffy!! (No-bake) from Sukanya of Sukanya's Musings.


7. Snowflake cookies from Soma of eCurry.


8. Benne biscuits from Kalai of Samaithu Paarkalaam.


9. Eggless Oat Cookies from Kalai of Samaithu Paarkalaam.


10. Oats and Dates Cookies from Mahimaa of Indian Vegetarian Kitchen.


11. Oatmeal Cookies with a surprise from Preety of Preety's Kitchen.


12. Peanut Butter Cookies from Sukanya Ramkumar of Hot n' Sweet Bowl.


13. Walnut Crunchies from Poonam of Poonam's Kitchen.


14. Christmas Cookies from Uma of Essence of Andhra.


15. Eggless Butter Cookies from Renuka of Fusion.


16. Chocolate Crinkles from Harini of Tongue-ticklers.


17. Eggless Pudding Cookies from Madhuram of Eggless Cooking.


18. Jam Thumbprint Cookies from Mansi of Fun and Food Cafe.


19. Chocolate Nutella Cookies from Mansi of Fun and Food Cafe.


20. Eggless Chocolate Cookies from Gayathri Gopinath of My Adigemane.


21. Holiday Lights Cookie tree from Aquadaze of Served with Love.


22. Cranberry & Apricot Swirl Cookies from Purva Desai of Purva's Daawat.


23. Dark Chocolate Pecan Cookies from Yasmeen of Healthnut.

24. Thumbprint Cookies from Sowmya of Creative Saga.





Decadent Cakes :


Since it was the Christmas season, there are a lot of Christmas Fruit Cakes which seems to be very popular among our bloggers! But there are other options too, ranging from Stocking cakes to Red Velvet Cakes to Yule logs to Cheesecakes, even including a microwave cake! One could take a tip or two from some of the elaborately decorated cakes, but it also gives an idea that simplicity is also fantastic, especially for fruit cakes! There must be something here to please everybody, dont you think!?

1. Christmas Fruit Cake from Cham of Spice-club.


2. Spiced Cranberry Raisin Bundt Cake from Soma of eCurry.


3. Red Velvet Fruit Cake from Roopa of My Kitchen treats.


4. Fruit Cake from Aparna of Sumi's Weblog.


5. Chocolate Christmas Cake from Priya Suresh of Priya's Easy N Tasty Recipes.


6. Vegan Date Cake from Laavanya of Cookery Corner.


7. Apple Cake from Kalai of Samaithu Paarkalaam.


8. Rich Fruit Christmas Cake from Swapna Mickey of Swapna's Cuisine.


9. Eggless Vanilla Cake from EC of Simple Indian Food.


10. Eggless Tutti Fruity Cake (in microwave!) from Ramya of Pennin(g) my Cooking.


11. Christopsomo from Soma of eCurry.


12. Pineapple Upside-down Cake from Susan of Foodblogga.


13. Rich Rum Fruit Cake from Soma of eCurry.


14. Christmas Fruit Cake from Chandani of Chai's Corner.


15. Christmas Stocking Cake from Aquadaze of Serving with Love.


16. Christmas Cake from Divya Kudua of Easy Cooking.


17. Yule log from Aquadaze of Serving with Love.


18. Tropical Cheesecake from Gopi Shah of Health N Taste.


19. Rich Fruit Christmas Cake from Swapna Mickey of Swapna's Cuisine.


20. Apple Tatin Cake from Ranjeetha of Ranji's Kitchen Corner.


21. Christmas Fruits & Nuts Savarin Cake from Priya of Priya's Easy N Tasty Recipes.



Delicious Custards & Puddings:


Hmm... Who could not love the Custards and Puddings, ranging from the all-time favourites like Caramel custard to bread pudding to creative originals like berrylicious desserts and ones dunk in chocolate!! There are quick ones, easy ones and elegant ones, one for every occasion!!

1. Very Berry Surprise from Purva Desai of Purva's Daawat.


2. Bread Milk Pudding from Priya Suresh of Priya's Easy N Tasty Recipes.


3. Layers of Chocolate Delight from Anupama of Food-n-more.


4. Fruit Custard from EC of Simple Indian Food.


5. Caramel Custard (Flan) from Vandana of Cooking up something nice.


6. Caramel Pudding from Sudeshna Banerjee of Here I Cook.


7. Quick Pudding from Renuka of Fusion.


Cuddly Cupcakes, Muffins, Tarts & Pies:


Christmas spirit had the creativity flowing in our dear friends with cute Christmas-sy snow-y cupcakes, healthy muffins (seems like orange flavor is a hit among us!), elaborate tarts and the famous Lemon Meringue Pie. There is also a healthy challah bread and home-made cinnamon rolls from our friends!!

1. Christmas Cupcakes from HappyCook of My Kitchen Treasures.


2. Christmas Cupcakes from Uma of Essence of Andhra.


3. Let It Snow Cupcakes from Bharti Khemani of Veggie Foodist.


4. Christmas Morning Muffins from Priya Suresh of Priya's Easy N Tasty Recipes.


5. Home-made Cinnamon Rolls from Kara Stevenson of What's Kookin'.


6. Fruit Challah from Yasmeen of Healthnut.


7. Eggless Orange Muffin from Archana Pritish of Archy's Recipe Book.


8. Almond Orange Muffins from Yasmeen of Healthnut.


9. French Apple Tart from Priya Suresh of Priya's Easy N Tasty Recipes.


10. Lemon Meringue Pie from Swapna Mickey of Swapna's Cuisine.



Irresistible Fudge, Bars & Brownies:


Chewy, sticky, gooey fudges, bars and brownies are the best medicine for a sugar-sick soul! But many of our friends prove that there can be healthy options too! There are ones with fruits, chocolate, nuts - eggless ones and sugar free ones - ones that can be made quickly in the microwave too - familiar ones and new flavors!!

1. Dates and Nut Fudge from Mahimaa of Indian Vegetarian Kitchen.


2. Khajur (Dates) Ladoo from Chandani of Chai's Corner.


3. Rice Krispies Bars from Priya Suresh of Priya's Easy N Tasty Recipes.


4. Decadent Eggless Cookie Bars from Madhuram of Eggless Cooking.


5. Chocolate Chip Fudge Brownies from Navita Hakim of Zaayeka.


6. Banana brownies from Navita Hakim of Zaayeka.


7. Chocolate and Walnut Brownies from Purva Desai of Purva's Daawat.


8. Sizzling Brownies (in the microwave!!) from Preeti of Khaugiri.



Santa's Holiday Challenge giveaway - details:

Because of the high number of entries, the judging will be done in two stages. The entries would be classified into 5 as in the round-up. There will be a voting poll on my blog next week for each of these 5 categories. Please pick 3 from each category - the ones you find to be the best. At the end of the first poll, the top 3 entries from each category will be put to vote again, to decide the winners.

The first prize winner will get a $20 gift card, the second place winner will win a $10 gift card and the third place winner will be featured on Tasty treats!

In short:

1. Vote for your 3 favourite entries in each of the five categories.

2. Please check back for the final voting list with 15 entries.

3. Vote again to pick our winners!!

The first voting starts on 12:00 AM Tuesday, 13 January and will be open till 11:59 PM Sunday 18 January. The date for the second voting will be announced as soon as the poll is compiled.

Thanks again for all the support. Have a great day!!