Today we are celebrating AS’s Birthday so I want to wish the love of my life on his special day.
Happy Birthday to the most incredible, loving, caring husband and father on the face of the planet! Each day with you is a sign of great blessings and hopes for the future. You make us happy like no one can. Chhori and I love you to the moon and back! Thank you so very much for loving us the way you do.🎉🎊🎂🎁🎊🎉⌚️️
In the morning, we celebrated the birthday as per Nepali tradition with Sagun and tika.
Chhori made it extra special by saying Happy Papa :). She is still learning to speak. She gave him his birthday card and gift.
I baked him a Nutella mud cake and I am glad he liked it.
Tonight we are going out for dinner and it will be a perfect end to the celebration.
Take care everyone,
M from nepaliaustralian
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Posted in Celebrations
Tagged Australia, australian, australian nepali, baby, baking, birthday, birthday cake, celebration, chhori, Holidays, hubby, M from nepaliaustralian, mud cake, Nepal, Nepalese, Nepali, nepali australian, Nepali blog, Nepaliaustralian, nutella mud cake
- 185 g dark chocolate
- 125 g butter
- ¾ cup sugar
- 2 eggs
- 1 cup plain flour
- 1 cup chopped walnuts
- Preheat the oven to 2000 C.
- Lightly grease a deep 20 cm square cake pan, and line the base with baking paper.
- Melt chocolate and butter together in a saucepan over low heat, and stir in sugar and eggs one at a time.
- Beat well with a wooden spoon, and then stir in sifted flour and walnuts.
- Pour into prepared cake pan and bake in the preheated oven for about 25 minutes or until skewer inserted into the center of the slice comes out clean.
- Allow to cool in the pan, out of the oven, for a few minutes before running a knife around the edge of the brownie then transferring onto a cooling wire to cool completely down.
- Cut into squares and serve.
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Posted in Foodie, Recipe
Tagged baking, brownie, Chocolate, chocolate baking, Chocolate brownie, Chocolate fudge, Cook, Flour, nepali australian, Nepaliaustralian, Parchment paper (baking), Walnut
When I was in Nepal, I baked blueberry muffins in my new home. All the family members loved it so I am sharing the recipe here. It is really easy and simple.
- 2½ cups self-rising flour
- 90g butter, chopped
- 3/4 cup firmly packed brown sugar
- 125g fresh blueberries (I used canned ones as I couldn’t find fresh ones in Nepal)
- 1 cup milk
- 2 eggs, lightly beaten
- Preheat oven to 180°C or 160°C fan-forced.
- Lightly dust muffin tray with flour.
- Sift flour into a bowl. Add sugar and butter and mix well with hand.
- Make a well in the centre of flour mixture.
- Add blueberries, milk and egg. Gently stir until just combined using wooden spoon
- Spoon mixture into prepared holes.
- Bake for 25 minutes or until a skewer inserted in center of 1 muffin comes out clean.
- Stand in pan for 5 minutes. Turn out onto a wire rack to cool.
- Enjoy with tea or coffee.