Candied Ginger And Walnut Bread

I came across of candied ginger and walnut bread recipe via a cooking show on TV during the month of Ramadhan.  Once the chef made this fluffy candied ginger and walnut bread which i found a liking for. The very next day i got myself a bag of candied ginger to pair wit my ever ready stock of walnuts. My girls adore anything and everything that packed with nuts thus, i'm sure this gorgeous bread gonna be a hit on my coffee table.

The spicy and sweet candied ginger add a wonderful zing of flavor in this bread recipe. Succulent and tender chunks of candied ginger compliments the nutty and crunchy walnut to enhance the taste of the bread. The buttermilk gives a moist texture to this slightly sweet bread. Ginger known for its many medicinal properties in treating nausea,morning sickness and for keeping body warm. Do we need any more reason to bake this super delicious bread? Nah....i don't think so.

Ingredients

3 1/3 cups all purpose flour
2 1/2 tbsp honey
1 cup chopped walnuts
1 cup chopped candied ginger
1 1/4 cups warm water
2 tsp dried yest
50g butter,melted
1 tsp salt
Olive oil, to grease
3 tbsp milk,to brush


Methods

In a large bowl, add 1/2 cup of warm water and honey. Sprinkle with yeast and stir. Set aside in a warm place approximately 5-8 minutes until the yeast activated and foaming.

Add the remaining warm water and butter. Stir well with a wooden spoon. Add the flour,walnut and. salt. Stir well.

Transfer the dough onto a clean working surface slightly dusted with flour. Knead the dough for 10 minutes.

Place the dough into a greased bowl and cover with clean kitchen towel. Set side in a warm place for about 90 minutes until the dough doubled in size.

After 90 minutes, punch down the dough to release the air pockets. Cut the dough into half and shape each dough into a log.

Place the dough logs 5cm apart on the baking tray lined with parchment paper. Cover with kitchen towel and set side in a warm place for about 45 minutes-1 hour.

With a kitchen scissor cut slashes diagonally on both prepared dough logs. Brush with milk and bake for 35-40 minutes.

Remove from oven and cool on a baking pan for 10 minutes before transferring onto a wire rack to cool completely.

Slice and slather with your favourite fruit jam.

South Indian Style Beetroot Poriyal/Vegan Beet Stir Fry

Healthy and vegan beet stir fry is easy to make recipe which can be prepared in no time. Simple recipe with which requires ordinary day to day ingredients that we always have in our kitchen. Beets are packed with vitamins and minerals which make them such a hearty root vegetables. The vibrant red ruby earthy vegetables contains natural nutrients and known for its blood purifying properties.This is an authentic south Indian beetroot poriyal recipe to try at home.

This is the 3rd time i'm making beetroot poriyal and every time i make them my girls never find liking for the humble beets...but as a mom, i don't give up. I try to include all the food some goodness in their diet. This time i was successful feeding my little girls with this gorgeous looking beets and thanks to the fresh shredded coconut.

Ingredients

2 big beets approximately 1/2 kg
5 tbsp shredded fresh coconut
1 big red onion,chopped
1 tsp ginger paste
Pinch of turmeric powder
1 tbsp oil
3/4 salt

To Temper

2 sprigs curry leaves
2 green chillies,chopped
1/2 tsp urad dhal
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp hing/asafoetida


Methods

Wash and steam the beets for 8-10 minutes. Remove from steamer and let it cool completely. Peel off the skin with vegetable peeler. Dice into a bite sized.

Heat oil in a frying pan and add the urad dhal,mustard seeds and the cumin seeds. Once splutter, add the ginger paste,turmeric powder,curry leaves and green chillies. Saute for a minute.

Add chopped onion and salt. Saute until the onion turns translucent.

Add the diced beets and stir well.

Sprinkle with shredded fresh coconut and cook for 1-2 minutes.

Remove from heat and transfer to a serving bowl

Chocolate Espresso Cookies

I'm in a mood for a very strong coffee to kill the boredom but i'm not looking for just strong coffee but i'm in for a strong shot of espresso. Nay...i'm not making myself a good cup of espresso instead i'm baking them. Yes! you heard me right. Today, i'm baking a very strong shot of chocolate espresso cookies. This dark gorgeous cookies has cocoa powder,semisweet melted chocolate and a dark espresso all delicious goodness combined in this adorable cookies.

The delicious flavor of butter and jolt of a shot of espresso is simply irresistible. This chewy center and crunchy cookies has tons of strong coffee flavor and chocolate that gives the extra kick on every bite. Definitely, a BIG hit for coffee lover. If you are a chocolate and coffee lover, you gonna love this. The cookies stays good for 1 week in an airtight container. I simply love the sprinkles on the top which is absolutely optional. After all, a good looking cookies are too tempting for a bite right.

Ingredients

2 cups all purpose flour
1 cup unsalted butter, softened
1 cup granulated white sugar
2 large eggs, room temperature
1 cup semisweet chocolate,melted
1/4 cup espresso powder
1 tsp baking powder
1/2 cup cocoa powder
2 tsp vanilla extract
Colourful sprinkles


Methods

Preheat oven at 350' F or 180'C. Line a baking pan with parchment paper. Keep aside.

In a large bowl, sift together all purpose flour,baking powder,cocoa powder,salt and espresso powder. Keep aside.

Using a stand or hand mixer, over a medium speed, beat the butter and sugar till cream and fluffy. Add the eggs one at the time making sure to beat after each addition. Beat in the vanilla extract.

Reduce speed to low and add the sifted dry ingredients. Beat well. Add the melted chocolate and beat until well incorporated.

Mould the dough into a disc and wrap with plastic wrap. Refrigerate for 15-20 minutes.

Dust a clean work surface with little flour and start rolling the dough using a rolling pin into 1/2 inch thick. Cut the dough with your preferences cookie cutter and place on the prepared baking tray 2 inches apart and top with sprinkles.

Bake cookies for 10-12 minutes. Remove from oven and cool on the baking tray for 2 minutes before transferring on a wire rack completely.

Store in an airtight container.

Notes

For no refrigerator method, instead of using a cookie cutter, you can use a tablespoon to drop balls of the cookie dough 2 inches apart on the prepared baking pan. Top with sprinkles.

Red Velvet Cake With Cream Cheese Frosting

Red velvet cake has been a food fashionista for years. The alluring deep red hue is the trademark for this gorgeous beauty. Credit goes to the added cocoa powder that brings out the vibrant red colour in the cake. The cake are contrasted by a creamy and rich cream cheese frosting. Another important ingredient in this recipe is the buttermilk which, works wonder to create a moist and creamy texture.

Don't have buttermilk? No problem. Simply stir in 1 tbsp vinegar or lemon juice to 1 cup of low fat milk and let it stand for a good 10 minutes. The lemon juice will eventually, thickens the milk and here you have your buttermilk substitute. Try to use a good quality cocoa powder for the beautiful red colour. The red velvet cake was indeed moist,creamy, slightly sweet and rich. Treat yourself with a BIG slice of it with a cup of coffee or tea and enjoy your hard labour that worth trying.

Ingredients

For The Cake

2 1/2 cups all purpose flour
1 1/3 cups granulated white sugar
1 cup buttermilk,room temperature
2 eggs, room temperature
1/2 canola oil
3 tbsp cocoa powder
1 tsp baking soda
1 1/2 tsp baking powder
2 tbsp distilled vinegar
1/8 tsp salt
2 1/2 tsp red food coloring
1 tsp vanilla extract

Cream Cheese Frosting

450 g or 2 cups cream cheese,softened
4 cups confectioners sugar
6 ounces unsalted butter
1 tsp vanilla extract
2 tbsp whole milk

Methods

For The Cake

Preheat oven at 350' F or 180' C. Layer 6 inch rectangular cake pan with parchment paper and keep aside.

In a large bowl, sift together all purpose flour,baking powder,baking soda,cocoa powder and sugar. Keep aside.

In another bowl,whisk together buttermilk,vinegar, food coloring and vanilla extract.

Using a stand/hand mixer, beat together sugar and oil for 1-2 minutes. Add eggs one at the time and beat till pale and fluffy.

Add one third of the dry ingredients and then add in one half of the wet ingredients. Add another 1/3 of the dry ingredients and the remaining of the wet ingredients. Finish off with the remaining dry ingredients and beat until well incorporated.

Divide the batter evenly into the prepared cake pans and bake for 30 minutes or until a skewer inserted in the center on the cake becomes clean.

Remove from oven and let the cake cool on the cake pan for 15 minutes. Transfer the cake on a cooling tray and let it cool completely.

For Cream Cheese Frosting

Using a stand/hand mixer, beat the butter on high speed for about 30 seconds. Add the cream cheese and continue beating for another 1 minute.

Reduce the speed to low, start adding the confectioners sugar 1 cup at the time until smooth and fluffy.

If the mixture too stiff beat the milk to loosen it. If the mixture too loose add 1 tbsp of confectioners sugar one at a time until you get the desirable consistency.

To Assemble The Cake

Cut off the thin top crust of the cakes to level it. Crumble the crust and keep aside for garnishing.

Peel off the parchment paper from the bottom off the cake and place the cake on a cake tray. Spread 1 cup of the cream cheese frosting evenly.

Set the second cake layer on the top of the 1st layer. Pile with the remaining frosting and gently swirl the frosting from the center and working it out towards the sides. Cover the sides of the cakes with the cream cheese frosting.

Sprinkle the top and sides of the cake with the cake crumbles and refrigerate for atleast an hour for the frosting to set.

Slice and enjoy



Notes

• If you are a 1st timer and find it hard  to frost the whole cake at 1 go, cover the cake with thin layer of the cream cheese frosting and refrigerate for 30 minutes. Remove from fridge and dollop the cake with the remaining frosting and spread evenly to completely cover the cake. Refrigerate for an hour before slicing.

Carrot Halwa/Gajar Ka Halwa

There are some Indian sweets i have successfully mastered and this gorgeous looking carrot halwa are one of them. Carrot halwa is a classic Indian desserts serves during special occasion and even though, the halwa hails from North India its a very popular sweets made all over India.

I'm not a fan of carrot yet, its not an excuse for me to enjoy this rich Indian sweets. Its a creamy,reasonably sweet and melt in your mouth recipe. Its easy to prepare with a very few ingredients which you could find in your kitchen. The added cashews lends a crunchiness to the smooth and creamy texture of the halwa. I topped mine with a generous amount of chopped cashews for the extra crunchiness. You can top them with your preference nuts like pistachio or almond. Carrot halwa stays for a good 4-5 days in the refrigerator but, i wonder you'll ever get chance to store them that long just to watch them go clean on the day itself.

Ingredients

4 cups shredded fresh carrots
3 cups whole milk
1/2 cup ghee/clarified butter
1 cup granulated white sugar
10-12 cashews
1/8 tsp cardamom powder


Ingredients

Wash,peel and grate the carrots finely using small hole mandolin or food processor.

In a heavy bottomed pan, heat ghee and fry the cashews until golden over a medium-low heat. Remove and keep aside.

Add the remaining ghee and saute the carrots for 5-8 minutes or until tender.

Add the milk, and stir. Bring the mixture to a gentle boil over a medium-low heat. Simmer the mixture for 20 minutes. Stir occasionally to avoid the mixture sticking on the bottom or the sides of the pan.

Add the cardamom powder and sugar. Stir well. Cook for another 20 minutes or until the mixture thickened and keep stirring occasionally.

Add the cashews and keep cooking till the liquids dried up for about 3-4 minutes. Remove from heat.

Serve warm with chopped cashews or nuts of your preferences

Honey Butter Biscuit

I first tasted this honey butter biscuits in Texas Chicken during a fine Friday lunch with my colleagues. Everybody loves this little gems on their very first bite and one of my friend even packed some of this biscuits to enjoy them later during teatime. That's explain how good the biscuits are and i'm not exceptional either as i simply love the fluffy biscuits with my fried chicken.

There are 2 ways to make this golden beauties which the first requires for buttermilk and the other one go easy with vegetable shortening. As i don't have buttermilk handy in my fridge, i opted with the later. This is very much easy to follow vegetable shortening honey butter recipe that you can bake even on weekdays. They are fluffy and crumbly, thanks to the vegetable shortening that works magic for the perfect texture. The honey butter brushed onto the hot biscuits lends buttery and mildly sweet flavour for this gorgeous golden beauty. Serve them with crispy fried chicken or enjoy them as their own with a cuppa for your afternoon tea.

Ingredients

2 cups all purpose flour
1/4 cup unsalted butter,melted
1/2 cup vegetable shortening
2/3 cup whole milk
1/3 cup honey
2 tsp sugar
4 tsp baking powder
1 tsp cream of tartar
1/2 tsp salt


Methods

Preheat oven at 450'F or 232'C. Layer a baking pan with parchment paper and set aside

In a large bowl sift together flour,baking powder,cream of tartar and salt. Add sugar and stir.

Add shortening into the flour mixture and work with your finger by crumbling the shortening with the flour mixture to get a coarse and crumble texture.

Add milk into the crumbled flour mixture and mix well.

Dust a clean working surface with flour and start kneading the dough for 30 seconds-1 minute. Do not over knead the dough.

Cut and shape the dough into 2 inches balls and place them on the prepared baking tray.

Brush each balls with melted butter and bake for 10-12 minutes or till golden.

In a saucepan, add the remaining butter. Add the honey and bring it to a boil. Keep aside.

Remove biscuits from the oven and brush them while still hot with the honey butter mixture.

Enjoy with a cuppa

Masala Phav

Masala Phav is one of the most popular street food in Mumbai, India. Almost in every street you can come across atleast one cart or restaurant selling this delicious masala phav. Infused with aromatic blend of spices stuffed in between soft phavs are indeed the best choice to satisfy you hunger pang. Phavs are actually soft bakery buns.<br />
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I made this masala phav for our family tea time snack and it's a huge success. Phav bhaji masala can be bought in most of the Indian grocery shops. The combination of onion,red peppers,tomato and coriander leaves sauteed with spices and loaded in a lightly toasted buns. This dish great for kids lunch box as well just go lighter on the spices and their lunch box will return home clean

Ingredients

2 tbsp butter
4 phavs
1/2 tsp mustard seeds
1 sprig curry leaves
1/2 tsp turmeric powder
1 tbsp ginger garlic paste
1/4 cup red pepper,chopped
1/4 cup red onion,chopped
1/4 cup coriander leaves,chopped
1/4 cup tomatoes,chopped
1 tbsp phav bhaji masala
1 tsp red chilli powder
1 tsp lemon juice
1 tbsp oil
1/2 tsp dry mango powder
Salt to taste


Methods

Butter the outer side of the phav and keep aside

In a skillet, heat oil and add mustard seeds and curry leaves. Once splutter, add the chopped onion. Saute the onion till translucent.

Add ginger garlic paste and cook for a minute.

Add phav bhaji masala and cook for another 2 minutes

Add red chilli powder,turmeric powder and tomatoes. Saute till tomatoes become soft.

Add chopped red peppers, dried mango powder and coriander leaves, stir. Cook for 1-2 minutes. Remove from heat.

Reserve 2-3 tbsp of the prepared masala for the topping.

In a frying pan, toast the outer side which has been buttered. Meanwhile, spread the prepared masala on the other side of the bread. Press the masala down on the bread to allow the juices to soak the phav well.

Add 1/2 tsp butter on the top of the masala and flip the bread to cook the other side. Remove from heat.

Top with the remaining masala and serve hot with lime wedges on the side.

Punjabi Sweet Lassi

Sweet lassi is my all time favourite eversince i got a chance to savour it in a Punjabi restaurant few months ago. Since then i got addicted with this thick and creamy beverage and often make it at home. The one served in the restaurant was quite watery, i guess they added a good amount of water into it for commercial purpose of course. The one that i'm sharing today is on a thicker side which is rich and frothy.

A great thirst quencher and perfect to beat the summer heat. The added rose essence lends a beautiful floral aroma to the drinks. This sweet lassi flavoured with cardamom and nutmeg is indeed a satisfying and healthy beverage to serve for kids and adults.

Ingredients

1 1/2 cups chilled Greek/Thick Yogurt
1/8 cup chilled milk
1/2 tsp rose essence
1/4 cup ice cubes
2 tbsp granulated white sugar
1/4 tsp cardamom powder
Pinch of nutmeg powder
1 tbsp cream


Methods

In a medium bowl, beat the yogurt well.

Add milk,sugar,cardamom powder and rose essence and stir well.

Blend the yogurt mixture in a grinder or blender till smooth for 1 minute.

Pour into serving glass and top with cream.

Sprinkle with nutmeg and enjoy your every sip

Nut Hugging Bear Cookies

This adorable nut hugging bear cookies created by a French trained Japanese cook Maa Tamagosan. The recepi shared in her blog and translated from Japanese to English by a blogger bored panda. This cute little teddies are too cute to eat and its not hard to make as you only need bear shape cookie cutter to create this tasty  nut clutching teddies. You can simply change the almonds with cashews or walnuts

Ingredients

110 g cake flour
20g potato starch
40g beet sugar syrup
10g honey
30g vegetable oil
Pinch of salt
1/2 cup whole almonds

Methods

Preheat oven at 320'F or 160'C

In a bowl, combine cake flour,potato starch and salt.

Add the beet sugar syrup,honey and vegetable oil. Mix well

Once throughly mixed, spread between parchment paper and roll out with rolling pin about 1/2 inch thick.

Use a bear cookie cutter to cut out the shapes. Using a skewer poke three holes to resemble eyes and nose.

Place the almond on the middle and bring together both hands to have the bears hug them tight.

Bake for 10 minutes. Reduce heat to 300'F or 150'C and bake for another 10 minutes

Remove from oven and transfer to wire rack to cool completely

Store in an airtight container

Eggplant Lasagna

This is the lasagna i made when my lasagna sheet out of stock. Traditional lasagna sheets getting a make over with layered baked soft and tender eggplants. The beautiful layers of creamy and rich ricotta and egg mixture infused with authentic Italian herbs add flavors and texture to this delicious lasagna. Go on and make ahead the marina sauce and refrigerate them so, that it becomes handy to use and you can save a lot more time.

The grated parmesan cheese lends a golden and cheesy texture to the mouth watering eggplant lasagna. Each layers burst with flavors and with the pre-prepared marinara sauce this lasagna could become weekdays dinner.

Ingredients

2 large eggplants, sliced lenghtwise 3/4 inch thick
1 cup thinly sliced button mushrooms
3 large eggs
2 cloves garlic,minced
1 cup grated parmesan
4 tbsp olive oil
1 cup ricotta cheese
2 tbsp chopped oregano
2 tbsp chopped thyme leaves
Salt to taste
Dash of freshly cracked black pepper


For Marinara Sauce

1 can crushed tomatoes
3 carrots,peeled and diced
1/4 cup + 2 tbsp olive oil
2 tbsp tomato paste
1 large onion,diced
1 cup fresh basil leaves
2 tbsp chopped oregano leaves
5 cloves garlic
2 tsp salt
1/4 tsp freshly cracked pepper


Methods

For Marinara Sauce

In a large saucepan, over a medium heat, add olive oil and saute onion and garlic. Add the carrots and tomato paste and cook for 10 minutes. Season with salt and pepper. Add the chopped oregano,thyme and basil leaves. Stir well. Add the whole can of crushed tomatoes. Using the same tomato can, measure full can of water and add into the tomato mixture. Bring it to a boil and reduce heat go medium. Simmer for about 1 hour and stir occasionally. Remove from heat and keep aside to cool. Puree the tomato mixture in a food processor until smooth.

To assemble

Preheat oven at 400'F or 200'C

In a baking pan, arrange sliced eggplants and brush with 3 tbsp olive oil. Season with salt and pepper. Bake the eggplants for about 20-25 minutes or until soft and golden. Remove from oven and keep aside.

In a medium saucepan, add 2 tbsp olive oil and saute the chopped garlic and sliced mushrooms for about 5-7 minutes. Add chopped thymes and cook for another 2 more minutes. Once mushrooms are cooked, transfer to a plate to cool.

Preheat oven at 350'F or 180'C. Brush an 8-inch baking dish with olive oil. Keep aside. In a large bowl, combine eggs, salt, pepper,chopped oregano,ricotta and 1/2 cup parmesan.

Spread 1/2 of the marinara saauce on the bottom of the baking dish and lay 4 slices of baked eggplants. Spread the ricotta mixture on the top and layer with another 4 slices of eggplants. Top with remaining marinara sauce. Sprinkle with the remaining 1/2 cup grated parmesan and bake for 30 minutes or until golden.

Serve with green salad

Kao Pad Thai Fried Rice

One day old rice is the best choice for any fried rice mainly because it separate every grains of rice when frying in a smoking hot oil and able to absorb seasonings well. I hate any lumps in my fried rice. To avoid lumps in your fried rice use one day old rice and simply break up any lumps before adding to the wok. It is very important for your wok and oil heated in a high heat. The hot heat lends flavour and texture to fried rice.

Coming back to the Pad Thai fried rice, as the name suggested this rice dish originated from Thailand. As i only had chicken breast in my fridge, i added them to my fried rice but please feel free to add shrimps or pork to replace with chicken breast. The heat from the bird eyes chillies and the slightly tangy taste from the lime juice compliment the dish well. Adjust the chillies according to your heat tolerance. I added toasted peanuts for the nutty and crunchy bites. This simple and easy stir fry rice indeed make a good lazy Saturday lunch which burst with flavor and taste.

Methods

2 cups cooked jasmine rice, without lumps
1/2 cup chicken breasts (cut into 1/4 inch pieces)
2 eggs, lightly beaten
1/4 cup diced carrots
1 tbsp fish sauce
1 tbsp thin soy sauce
1 small onion
1/2 yellow capsicum ( cut into thin slices)
3-4 bird eyes chillies
3 cloves of garlic
1/2 stalk of lemon grass
2 sprigs of scallion
Juice of 1/2 a lime
Pinch of freshly ground black pepper
2 tbsp toasted peanuts
2 tbsp vegetable oil


Methods

Heat oil in a wok over medium heat high heat.

Saute the chicken in the hot oil for 4-5 minutes. Transfer to a bowl and keep aside.

To the remaining hot oil, saute the onion and garlic for until fragrant aproximately for 20-25 seconds. Add the diced carrots,chopped lemon grass and bird eyes chillies

Add the rice,cooked chicken pieces,fish sauce, lime juice,and thin soy sauce. Stir well.

Push the rice to the side of the wok, add a little oil and add the eggs. scramble the eggs and stir the rice over to coat the eggs

Add the ground pepper and chopped scallions. Stir fry until the grains of rice separated.

Adjust seasonings and transfer the fried rice onto a serving plate.

Sprinkle with toasted peanuts and serve hot with chopped bird eyes chillies dipped in thin soy sauce


Notes

Do not add salt to the dish as think soy sauce and fish sauce are quite salty. Adjust the fias sauce and soy sauce according to your preference.

Corn And Potato Chowder

It has been more than a month i didn't write my blog due to my hospitalisation. Thank you for visiting my blog even though, no new updates for the last one month. With God's grace i'm all well now after a long bed rest. Only God knows how much i missed my little heaven (kitchen) during my illness. Time to recharge my battery and get started with cooking,baking,photography and blogging.

Today i'm sharing sort of comfort food that all of us love to have during winter or when we are down with flu and craving for something light yet satisfying meal. Corn and potato chowder indeed the best choice to keep us warm and cosy. It's super tasty and easy to prepare. The natural sweetness from the corn combine with the creaminess of the skim milk  and cheese is a wholesome goodness in a bowl. I used cheddar cheese for my corn chowder, simply that's the only cheese i have handy in my fridge. You may use Monterrey Jack or or even blue cheese if you prefer a sharp cheese taste in your soup.The soft and tender potatoes goes well with the crunchy golden corn kernels. I love the fragrance of chopped thyme in the chowder. Dunk in a freshly baked wholemeal bread into the creamy chowder and enjoy while laying lazy on your couch for a simple fuss free weekday dinner.

Ingredients

2 cup frozen/fresh corn kernels
3 large potatoes, scrubbed and diced
2 cup shredded cheddar
1 medium onion, diced
2 tbsp butter
1 cup skim milk
3 cups chicken stock
1 tbsp cumin powder
1 tsp flour
1/4 tsp chopped thyme leaves
1/2 tsp freshly ground black pepper
Pinch of cayenne pepper


Methods

Mix milk and flour in a bow. Stir till no lumps and keep aside.

Add butter in a large pot and saute the diced onion for about 3 minutes over a medium fire till the onion turns translucent.

Add cumin powder and saute for another 1 minute. Add the chicken stock and diced potatoes. Stir well. Add the thyme leaves. Reduce heat to medium-low, cover the pot with lid and simmer for 15-20 minutes or until potatoes are tender and soft.

Add the corn kernels and cook for  minutes. Add the milk mixture and ground black pepper into the chowder and stir well.

Remove from the heat and stir in the shredded cheddar. Stir well until the cheese melt.

Spoon into a serving bowl and garnish with more shredded cheese and sprinkle with cayenne pepper for the extra kick.