Sprinkles, Sugar and Spice is a store, located at bait al falaj street, 114 Muscat, Oman

for all the foodies out there :)

Tags : #Community, #PersonalBlog, #GroceryStore

Location :

bait al falaj street, 114 Muscat

Hi!!!
my name is mufeedha ubaidh and creating a page with all the special recipes i have ever tried is something i have been thinking of since a yr n a half... that’s rite a yr n a half... first thought of it was when i baked rainbow cake for my hubby on his first bdy after our marriage... but got caught up by much more important things in life... married life, work, and the happiest of al being pregnant, taking care of d little angel after he was born etc... Now that im settled a bit and have little free time for myself and plus my hubby being a “Thalassery'ian” , i think its time i share all this recipes with u all and start trying to cook “Thalassery” food too(which will take time :P )...so here i am!!! :) happy cooking people!!... :)

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Anynomous

04 July 2020

Inbox for more details... 🙂
Anynomous

18 March 2019

so glad to have receive the title “winner of battle of the bakers” at cake talks 2019...it was a group challenge in which we had to complete decorating a 3 tier cake in 90 min with just the tools and ingredients provided on the spot...it was a team work...5 ladies in a group...who were randomly selected just before the competition started...
i also had entered for the amateur category...
it was absolutely amazing that our work was judged ,appreciated and we were given marks ...by few of the best cake artists,chefs and cooks frm all over the world... what more do we passionate bakers would want!! 😁 so glad could meet Alan Dunn the amazing sugar flower artist from U.K, Reema Siraj the fabulous cake designer frm Sri Lanka based in Dubai and lovely Vanessa Mehri, author of Swahili food made easy and an amazing cook who is also a Swiss food blogger and now based in Oman...
above all this, a big thank you to the CakeTalks Muscat team for this amazing event where all the bakers got a chance to show their talent to the world and also meet all the amazing judges ❤️
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Anynomous

13 February 2019

red velvet heart ❤️
redvelvet cake
ingredients ... Vegetable oil for the pans 2 1/2 cups all-purpose flour 1 1/2 cups sugar 1 teaspoon baking soda 1 teaspoon fine salt 1 teaspoon cocoa powder 1 1/2 cups vegetable oil 1 cup buttermilk, at room temperature 2 large eggs, at room temperature 2 tablespoons red food coloring (1 ounce) 1 teaspoon white distilled vinegar 1 teaspoon vanilla extract Cream Cheese Frosting
1 pound cream cheese, softened 4 cups sifted confectioners' sugar 2 sticks unsalted butter (1 cup), softened 1 teaspoon vanilla extract
method Preheat the oven to 350 degrees F.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisktogether the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
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Anynomous

10 July 2018

pistachio tres leche
Anynomous

10 July 2018

yummy and gooey umm ali
Ingredients:
4 butter croissants... 4-5 tbsp sugar (adjust to taste) Approx 400-500ml milk 250ml double cream A handful toasted Almonds and hazel nuts ( or any combination of nuts you prefer) A handful raisins 2 tsp vanilla extract 2 tsp cinnamon
Method
Preheat the oven to 180 degrees and place croissants in an oven dish to toast for 10 mins. In a sauce pan bring the milk and sugar to the boil and add the vanilla and cinnamon. Break up the toasted croissants, place in an oven dish, sprinkle the nuts and raisins on top and add a second layer of croissants. Pour the warm milk onto the croissants making sure the to cover all the croissants. Place the dish in the oven and meanwhile heat up the cream in the sauce pan, again adding sugar to taste. Remove the dish from the oven pour the warm cream and sprinkle some tasted almonds and return to the oven for another 10-15 minutes or until the cream bubbles and the dish is golden brown.
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