Soni's Food

Indian Inspiration!

Peanut Butter Blossoms for the #Holidays

22 | 12 | 2016
By Soni Sinha

Its time to make to some Peanut Blossom Cookies! Peanut Butter and chocolate is a great combination and I can never get enough of these beauties. In our house, the hubs and my thirteen year old equally love these cookies but my eight year old is not a big fan of peanut butter, hence he doesn’t enjoy them as much.

peanut-butter-blossoms

While I’ve enjoyed many Peanut Butter Blossoms over the years, there’s an interesting story behind it as I found out. Legend has it that Freda Smith intended to make a batch of peanut butter chocolate chip cookies and after mixing part of the dough, realized that her pantry was without chocolate chips. So, she grabbed a bag of Hershey’s Kisses instead and used them atop the cookies.

peanut-butter-blossoms-4

Ms. Smith entered her creation into the Annual Pillsbury Bake Off Competition and came in third place winning a General Electric range, a mixer and $100 cash while the winning cookies fetched a reward of $45,000.In 1999 Pillsbury named her Peanut Butter Blossoms one of the ten most treasured recipes in the company’s history.

peanut-butter-blossoms-2

I follow Betty Crocker recipe and they come out perfect every-time.The soft chewy texture and the Hershey’s Kiss standing proudly at the top is the highlight of this cookie. If you’re a chocolate and peanut butter lover like me then you should try to make these at home.You can get creative and dip the cookies in colored sugar for a more festive look.Place them in the freezer for a few minutes so the Kisses don’t melt (since you’re going to place them right after they’re out of the oven).
Enjoy and Happy Holidays!!

Peanut Butter Blossoms-makes around 36 cookies

Print Recipe

Ingredients
  

  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • ½ cup creamy peanut butter
  • ½ cup butter or margarine softened
  • 1 egg
  • 1 ½ cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • more granulated sugar
  • About 36 Hershey's Kisses milk chocolates

Instructions
 

  • Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg in your stand mixer or electric mixer until well blended.
  • Stir in flour, baking soda and baking powder until dough forms.
  • Shape dough into 1-inch balls and roll in additional granulated sugar.
  • On ungreased cookie sheets, place about 2 inches apart.
  • Bake 8 to 10 minutes or until edges are light golden brown.
  • Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.
  • Place in the freezer for a few minutes and take them out.

Easy Cream Cheese Pumpkin Pie #Thanksgiving #EasyAsPie

19 | 11 | 2015
By Soni Sinha

Easy Cream Cheese Pumpkin Pie

Holiday menu planning can be an arduous process with all the shopping, prepping and finally executing. As I mentioned in my previous post, try and keep things simple yet flavorful. The idea is to have all the prep work done so that on the day, you get to enjoy quality time with family and friends. I like to make my desserts a day in advance so that they get enough time to set/chill in the fridge. And talking of desserts and Pumpkin being the flavor of the season, I’m sure there’ll be a lot of Pumpkin pies served during Thanksgiving dinner all across America.

perosnal creations pie dish

I personally adore all Pumpkin desserts. Cakes, Pies, Bars, you name it and look forward to having them this time of the year. To add to my excitement I was sent this gorgeous personalized Pie Dish from Personal Creations, your one stop shop for all personalized gifts this holiday season!They have tons of unique gift ideas for your loved ones and they help create memories that are bound to last a lifetime.You might want to check out their coupons and discounts currently going on and get some good deals.

Pie crust 3

As much as I love Pumpkin Pecan pies, I don’t make them since my 7 yr. old is allergic to pecans. I make my Easy Cream Cheese Pumpkin Pie instead that I’ve adapted from this recipe and my kids adore it. It’s scrumptious with all that pumpkin goodness and screams Thanksgiving. The flavors are spot on with a slight hint of the pumpkin spice in the background.Its rich and creamy and perfectly sweet.If you’re a pumpkin dessert lover like me, then this dessert will satiate your dessert cravings like none other.

Easy Cream Cheese Pumpkin Pie 2

I made the Pie Crust using this recipe and it turned out perfect. The crust can be made ahead and stored up to 2 days in the fridge. The filling is quick and easy with cream cheese, pumpkin, eggs, and spices.Top it with some whipped cream and you have one stunning dessert as easy as a Pie! Literally.

Easy Cream Cheese Pumpkin Pie #Thanksgiving #EasyAsPie

Print Recipe

Ingredients
  

For the crust

  • 1 ¼ cups all-purpose flour
  • ¼ teaspoon fine sea salt
  • 10 tablespoons unsalted butter cold and cut into cubes
  • 2 to 4 tablespoons ice water

Filling

  • 2 packages one 8 ounces, one 3 ounces cream cheese, softened
  • 1 cup sugar
  • 1 can 15 ounces solid-pack pumpkin
  • 3 tablespoons all-purpose flour
  • 1 tsp Pumpkin Pie spice
  • 3 eggs lightly beaten

Instructions
 

Crust

  • In a food processor place the flour and salt and pulse.Add the butter and pulse until you see lumps form.
  • Add water a little at a time until the dough just comes together.
  • Flour your surface and gather the dough together into a ball.Cover with plastic wrap and store in the fridge.
  • When ready to bake,preheat the oven to 375 degrees.
  • Roll out the dough into a large round (approx. 13 inch for a 9 inch pie dish).
  • Once rolled carefully place the rolled out dough onto the dish using your fingers spread out evenly all over.Prick all over with a fork.
  • Cover the crust with a parchment paper and fill it with dried beans all the way till the top.
  • Bake the crust in the oven for 20-25 minutes until slightly brown.
  • Transfer onto a wire rack.

Filling

  • In a large bowl beat the cream cheese and sugar until creamy.
  • Add the pumpkin,flour,pumpkin pie spice and mix again.
  • Add the eggs and blend the mixture until all smooth.

To bake the Pie

  • Pour the pumpkin mixture into the baked pie crust and bake at 350 degrees for 40-45 minutes until the filling is just set and the edges are golden.
  • Cool on a wire rack and allow to chill in the fridge for at a least 5-6 hours before serving.

For more info on Personal Creations check out their website.You can also follow them on Facebook, Twitter and Instagram.

Disclosure:Personal Creations provided me with a Pie Dish.All opinions are my own.

 

Fried Polenta

07 | 01 | 2015
By Soni Sinha

Welcome to the new year!As promised I’m on my task for the new year and have some exciting recipes lined up for you.During the winter break we visited our family in the UK.We met some old friends in London and had a lovely time with my in-laws near Birmingham.The kids got to meet their cousins and I also got to meet my sister in Wales and spent some quality time with her sans hubby and kids.We chatted our hearts out, watched movies, went shopping, you know..all the good stuff that sisters do!

Fried Polenta

We went out for a drive around the country side one morning and was hungry after a while.We spotted this lovely restaurant and decided to have lunch there.The menu consisted of some pretty good options and after much deliberation we settled on Fried Polenta with Asparagus that sounded amazing.Believe it or not I’d never had fried polenta before!I was always intrigued looking at the pics on the web or when somebody mentioned it but never tried it until this point.When the dish arrived it just looked stunning!The polenta was topped with pan fried asparagus,a poached egg and shavings of parmesan cheese.It looked divine and I couldn’t wait to dig in.It tasted amazing.Slightly crispy on the outside along with the contrasting textures of the asparagus and the egg.We enjoyed our lunch and ever since I came back I’ve been wanting to try them at home.

Fried Polenta 3

Hence today, Fried Polenta is on the menu for you.I had some cornmeal sitting in the pantry waiting to be used and this seemed like the perfect opportunity!I loved how easy the process is and it also makes for a great party appetizer served along with some marinara sauce.I searched the web for a good recipe and found this one from Giada De Laurentiis.I was delighted that they turned out so good in the first try !My kids ate them for their after school snack with a thumbs-up!Will be making them again and again!Enjoy!

Fried Polenta

Fried Polenta

Print Recipe Pin Recipe

Ingredients
  

For Polenta

  • 6 cups water
  • 2 teaspoons salt
  • 1 ¾ cups yellow cornmeal
  • 3 tablespoons unsalted butter

For Fried Polenta

  • 3 cups Basic Polenta
  • 6 tbsp olive oil for frying
  • ¼ cup grated Parmesan
  • Salt
  • 1 cup purchased marinara sauce

Instructions
 

Polenta recipe

  • Bring 6 cups of water to a boil in a saucepan.
  • Add 2 teaspoons of salt. Gradually whisk in the cornmeal.
  • Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring constantly, about 10 minutes. Turn off the heat.
  • Add the butter, and stir until melted.

Fried Polenta

  • Cut the polenta into thin long pieces.
  • Heat the oil in a heavy large skillet over medium-high heat.
  • Working in batches, fry the polenta pieces until golden brown on all sides, about 3 minutes per side. Using tongs, transfer the polenta pieces to paper towels and drain.Serve warm along with some store bought marinara.

 

 

Easy Plum Cake

26 | 07 | 2014
By Soni Sinha

Bright sunny days
gleaming sunshine
on my face,
invigorating,
rejuvenating,
joy of summer
a season,so awaited
for all it brings,
folks elated

Easy Plum Cake

summer foods and fruits
in abundance,
cherries,berries and plums
Ah plums,
that’s what I need
to revel in,
a dessert indeed

Easy Plum Cake 5

a cake
a delight,
with juicy plums,
all in sight,
a bite is all you need,
to make you crave
this indulgent treat,
on a summer day so fine
in all its beauty,
so divine

Easy Plum Cake

Easy Plum Cake

Print Recipe Pin Recipe

Ingredients
  

  • Unsalted Butter-1 1/2 sticks room temperature
  • All Purpose Flour-1 1/2 cups plus 2 tbsp
  • Baking Soda-1/2 tsp
  • Salt-1/4 tsp
  • Packed Light brown sugar-1/2 cup
  • granulated sugar-1/2 cup
  • Large eggs-3
  • Pure Vanilla Extract-1 tsp
  • Sour Cream-1/4 cup
  • Plums-4 halved pitted and cut into eighths
  • Confectioner's sugar for dusting

Instructions
 

  • Preheat the oven to 375 degrees.
  • Grease a 9 inch cake pan or baking pan lined with parchment paper.
  • Using an electric mixer beat butter and sugars until light andf fluffy.
  • In a large bowl mix the flour,baking soda and salt.
  • With mixer on low,beat in eggs one at a time until incorporated.
  • Beat in vanilla.
  • Add in 1/2 of the flour mixture,then sour cream followed by the rest of the flour mixture.Mix until just combined.
  • Spread batter into pan and smooth the top with a knife.
  • Arrange the plums at the top.
  • Bake for 35-40 minutes or until the a toothpick inserted in the center comes out clean.
  • Dust with confectioner's sugar once cooled.

Recipe Source-Martha Stewart

 

 

 

Baked Lemon Coconut Risotto #SundaySupper

28 | 04 | 2013
By Soni Sinha

So many times you come across recipes that look and taste really good, but you’ve never tried making them yourself.Either its the technique or the process or for whatever reason, you’re scared to give it a try.You’ve drooled over them on the web, you’ve ordered them in restaurants and you’ve always wanted to try making them in your kitchen.Well, Sunday Supper is tackling exactly those kinds of recipes today and I’m so excited 🙂

For me the Risotto is one such recipe that I’ve always admired from afar.I order it in the Italian Restaurants,I’ve had it with so many different combinations asparagus,shrimp,mushrooms, but I’ve never attempted to cook it myself!Well today I did it!I made RISOTTO!!Please bear with my craziness but I’m just so so happy that it turned out lip-smackingly delicious!!!

Baked Lemon Coconut Risotto

Although technically its not the perfect way of cooking a Risotto since its baked not cooked on the stove-top by slowly adding the stock ladle by ladle,I found this baked version so much easier without any of that effort!I tweaked the original recipe by using Coconut Milk and Lemon that gives this dish so much flavor and richness.The subtle hint of coconut in the background combined with the tang from the lemon is just incredible!Its so light and refreshing with the grated parmesan and fresh parsley!I’m in love 🙂

Baked Lemon Coconut Risotto 1

Baked Lemon Coconut Risotto

Print Recipe Pin Recipe

Ingredients
  

  • Arborio Rice- 3/4 Cup
  • Extra Virgin Olive Oil-1 tbsp
  • Onion-1 chopped finely
  • Dry White Wine-1/4 Cup
  • Coconut Milk-1 1/2 Cups
  • Low Sodium Chicken Broth-1/2 cup
  • Salt- to taste
  • Pepper-1/8 tsp
  • Lemon Juice-2 tbsp
  • Lemon Zest-1 tbsp
  • Butter-1 tbsp
  • Fresh Parsley- for garnish
  • Grated Parmesan Cheese-1/4 cup

Instructions
 

  • Preheat the oven to 425 degrees.
  • In an Oven proof sauce pan or dutch oven heat the olive oil.
  • Add the onions and saute until translucent for about 5-6 minutes.
  • Add the Rice and stir for about a minute.
  • Add the White Wine and cook until all of the wine has evaporated.
  • Add the coconut milk, chicken broth, salt and pepper.
  • Bring it to a boil, cover and transfer into the oven.Bake for about 25 minutes.
  • Remove from the oven and stir the lemon juice, lemon zest,butter and parsley.Add a little more broth if you want it more creamy. Sprinkle freshly grated parmesan all over.
  • Serve immediately!

Thanks to our SundaySupper host Conni Smith from The Foodie Army Wife, who chose this wonderful theme!We’re sharing with you our culinary conquests in our kitchens!!Please scroll down for the amazing menu we have for your today!

New Expeditions (Sides, Starters & Staples)

Homemade Corn Tortillas from Pescetarian Journal

Easy Oven Polenta from Shockingly Delicious

Homemade Spiced Flour Tortillas from Chocolate Moosey

Naan from Hezzi-D’s Books and Cooks

Homemade Tofu from Kimchi MOM

Indian Moong Beans from Magnolia Days

Baked Lemon Coconut Risotto from Soni’s Food

Homemade Peanut Butter from Home Cooking Memories

Homemade Ricotta Cheese from Webicurean

Portuguese Chorizo Bread from Family Foodie

Grand Quests (Main Dishes)

Traditional Pork Tamales from Gourmet Drizzles

Braised Lamb Brisket with Lemon Oregano Yogurt Sauce from The Girl In The Little Red Kitchen

Rice Burger from The Urban Mrs.

Pan-fried Scallops with Garlic Chili Linguine from Food Lust People Love

Miso-Glazed Salmon from The Foodie Patootie

Penne with Mustard and Chives from My Other City By The Bay

Arepas Rellenas (Stuffed Arepas) from The Wimpy Vegetarian

Spanish Baked Scallops from Momma’s Meals

Black Beans and Cheese Empanadas from Basic N Delicious

Pork Dim Sum from Small Wallet, Big Appetite

Venison Steak Gyros from Curious Cuisiniere

Baked Tilapia with Parmesan Basil Sauce from Growing Up Gabel

Vegetarian Hortobagyi Pancakes from Happy Baking Days

Caribou & Andouille Chili from The Foodie Army Wife

Escapades (Sweet Treats & Spirited Companions)

Vegan Chocolate Mousse from The Not So Cheesy Kitchen

Zebra Cake from That Skinny Chick Can Bake

Multilayer Bars from What Smells So Good?

Rut-Busting Wines For New Cooking Adventures from ENOFYLZ Wine Blog

Homemade Vanilla Marshmallows from Vintage Kitchen

Strawberry Raspberry Fruit Leather from Juanita’s Cocina

Making Macarons – FAIL! from girlichef

Macaroons from Noshing With The Nolands

Fresh Strawberry Frozen Yogurt from The Messy Baker

Bircher Muesli from Peanut Butter and Peppers

Hello Kitty Rice Krispies from The Ninja Baker

Homemade Cinnamon Rolls from In The Kitchen With KP

Dorie Greenspan’s Orange Almond Tart from Hip Foodie Mom

Ombre Mini Cakes from Daily Dish Recipes

Chocolate Dipped Madeleines from Big Bear’s Wife

Join the #SundaySupper conversation on Twitter on Sunday, April 28th to talk all about our foodie fears! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 3:00 pm AKST/7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Check out the Food & Wine Conference sponsored by Sunday Supper! Being held July 19th – 21st in beautiful, sunny Orlando, FL. It’s a must for food bloggers. Find out more here → Food & Wine Conference