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I’ve got a new hummingbird feeder for the front yard. I’ve watched them swooping in and out before I decided to put a feeder out. Surprisingly, after installing the feeder, I don’t see any hummingbirds making their way to the nectar. Am I doing something wrong? Any suggestions? I thought that I’ll make some hummingbirds of my own to console my heart. In the meantime, anyone out there is more than welcome to join me on my quest to be friends with these beautiful creatures.

INGREDIENTS:

  • All-purpose flour* + extra for dusting pan- 3 cups
  • Baking soda – 1 teaspoon
  • Salt- 1 teaspoon
  • Cinnamon- 1 teaspoon
  • Unsalted butter, room temperature + extra for buttering pan- 2 sticks
  • Extra Fine Granulated Sugar- 1 cup
  • Light Brown Sugar-1 cup
  • Vanilla extract- 1 tablespoon
  • Eggs- 4
  • Mashed ripe banana- 2 cups
  • Crushed pineapple, with juices- 8 ounces
  • Milk- 1/3 cup
  • Pecans, chopped- 2 cups

To make the Frosting:

  • Cream cheese, softened- 8 ounces
  • Vanilla extract- 2 teaspoons
  • Confectioners Powdered Sugar- 1 cup
  • Whole milk- 1/2 cup
  • Water- 3 tablespoon
  • Chopped pecans- 1/2 cup

DIRECTIONS:

  1. Preheat oven to 350°F.
  2. Butter and flour 12 mini bundt pans.
  3. Sift flour, baking soda, salt, and cinnamon together. Set aside.
  4. Mix butter and both sugars until well combined; mix in vanilla.
  5. Mix in eggs, mashed bananas, and pineapples. Add milk.
  6. Slowly mix in flour mixture.
  7. Fold in 2 cups chopped pecans.
  8. Divide cake batter evenly into 12 mini bundt cake pans
  9. Bake 30 minutes.
  10. Let cakes cool 5-10 minutes before turning over and removing from pan. Let cake cool completely before frosting.
  11. For frosting, whisk together cream cheese and vanilla extract. Slowly add in powdered sugar.
  12. Whisk in milk and water.
  13. Drizzle icing over cooled cakes and top with chopped pecans.

Remember:

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

https://www.dixiecrystals.com/recipes/hummingbird-mini-bundt-cakes

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Kalo Jaam

 

So here we are back to making desserts again .. its always so comforting to make something sweet. I feel that it somehow sweetens my soul as I make it. I made “kaalo jaam” after such a long time. My inspiration for making this dessert is the sweetest person in the world – Kakon api. I first had this at her house.. and she was nice enough to send me the recipe as well. It also reminds me of the time when I went to Nipa apus house and made these on a whim. We had a real girls day in. All very good memories attached to this dessert. I miss you all and this is to reminisce our time together.

 

 INGREDIENTS:

  • Milk Powder – 4 cups
  • Self Raising Flour – 1 cup
  • Quart of whipping cream ( Thickened cream)
  • Oil for deep frying

INGREDIENTS FOR SUGAR SYRUP:

  • Sugar – 4 cups
  • Water – 5.5 cups

INSTRUCTIONS:

  1. In a mixing bowl combine milk powder and flour .. make a well in the middle and add the thickened cream slowly while mixing everything together .. forming a dough.
  2. Shape the dough in to round balls first and then roll it sideways in your hands to form an oval sphere.
  3. To get your sugar syrup ready .. use a Rondeau pan. The more bigger the pan the better so that when you soak the fried dough in it .. there will be plenty of space for them to increase in size. Combine the water and the sugar and boil it till the sugar is completely dissolved.
  4. Fry the dough on a medium flame. Take your time to do this step as you want the dough to cook thoroughly.
  5. Once all of it is fried, lay all the fried dough in to the sugar syrup and boil for 5-10 minutes with the lid covered. Turnoff the stove and let it soak in to the sugar syrup until you are ready to serve it in to your serving dish.