Red Velvet Cupcakes

Tags

Baked Foods, cup cakes

These Cupcakes are a mini version of the Red Velvet cake which is really popular. I made few changes to the original recipe by using thick yogurt/curd instead of sour cream or buttermilk that normally used and it turned out delicious. There is absolutely no difference, kids loved it.

To get the bright red colour and the velvety texture, I added beetroot extract along with the gel red colour.

The best icing that goes with Red Velvet Cake is Cream Cheese frosting. Buttercream can be used but cream cheese flavour goes well comparitively.

Preparation Time : 15 minutes

Bake Time : 22 minutes

Makes : 15 cupcakes

Ingredients:

All purpose Flour : 1 1/4 cups

Unsweetened Cocoa Power : 1/4 cup

Baking Soda : 1/4 teaspoon

Butter : 1/2 cup softened

Sugar : 1 cup

Eggs : 2

Thick yogurt/ Greek yogurt : 1/2 cup

Cold milk : 1/4 cup

Red gel food colour : 1 teaspoon

Beetroot extract : 2 tablespoons

Vanilla Extract : 1 teaspoon

For Cream Cheese Frosting:

Unsalted Butter : 1/2 cup (1 stick) softened

Cream cheese : 8 oz (226 grams) at room temperature

Vanilla extract : 1 teaspoon

Salt : 1/4 teaspoon

Powdered Sugar : 3 cups

Instructions:

Pre heat the oven to 350 degrees F.

In a bowl, add flour, cocoa powder, baking soda, salt mix well and set aside.

In a large bowl, cream butter and sugar until light and fluffy.

Add eggs one at a time, yogurt, milk, food colour, beetroot extract, vanilla and mix well.

Add the dry ingredients and mix to combine on low speed. Do not overblend.

Line the muffin tray and spoon the batter into the cups filling 2/3 full.

Bake for 22 minutes or until a toothpick inserted comes out clean. Remove from the pan and let them cool.

For the frosting: Add all ingredients list under for frosting and beat till the mixture is smooth and fluffy.

Let the cup cupcakes cool completely before decorating them.

Red Velvet Cupcakes

Cream the butter and sugar till light and fluffy. Add rest of the wet ingredients and beat well to combine.

Add the dry ingredients and just mix to combine. Do not over mix.

Pistachio Cake

Tags

Baked Foods, cakes

This Pistachio Cake is full of bursting flavours from nutty pistachios, almonds, cardamom and orange zest. I saw a post on Almond cake and thought let me try a Pistachio cake as that’s one nut no one in the house eats. I have to always make something and hide them.

The cake is so fluffy with a beautiful colour. My husband who is not a big fan of cakes loved this one and asked me to bake a second one within few days. The sweetness is mild compared to the other cakes.

Preparation Time : 10 minutes

Bake Time : 35 minutes

Serves : 6-8

Ingredients:

Butter : 1/2 cup / 1 stick

Sugar : 1 cup

Eggs : 3 large

Almond extract : 1/2 teaspoon

Orange zest : 1 orange

All purpose flour : 1 1/4 cup

Baking powder : 1 1/2 teaspoons

Salt : A pinch

Pistachios : 1/2 cup ground coarsely

Almonds : 6 ground coarsely

Green cardamom : 6 pods seeds powdered

Warm milk : 1/2 cup

Slivered Pistachios for garnish

Instructions:

Pre heat the oven to 350 degrees F / 180 degrees C.

Grease a 8″ pan on the sides and line it with a parchment paper.

Cream sugar and butter and beat till it light and fluffy.

Add one egg at a time and beat well. Add almond extract, orange zest and beat to combine.

Add all the dry ingredients in batches along with milk and beat well to combine.

Pour the batter into the prepared pan, garnish with slivered pistachios and bake for 35 minutes or until a toothpick comes out clean when inserted in the middle.

Let the cake cool for 15 minutes before slicing and serving.

Firecracker Chicken

Tags

Baked Foods, Chicken Recipes, Chinese

Firecracker Chicken is crispy chicken tossed in a sweet and spicy sauce. The dish is done in two steps, first browned until the chicken is crisp in a pan stove top and next the cooked chicken is tossed in a sweet and spicy sauce and baked to perfection.

This dish an be served as an appetizer or as a side dish with plain rice or fried rice. I like using chicken thighs for the dish because of the texture but chicken breast works fine.

Preparation Time : 10 minutes

Cook Time : 15 minutes

Bake Time : 20 minutes

Serves : 4

Ingredients:

Skinless boneless chicken : 500 grams (cut into chunks)

Salt and pepper to taste

Corn flour/starch : 2 1/2 tablespoons

Eggs : 2 beaten

Scallions : To garnish

For the sauce:

Hot sauce : 1/3 cup

Red chilli flakes : 1 tablespoon

Rice Vinegar : 1 tablespoon

Brown Sugar : 2 tablespoons

Instructions:

Take the chicken chunks in a bowl, add salt, pepper, corn flour/starch and mix well to coat.

Pre heat the oven to 350 degrees F. Line a 13×9 tray  or cookie sheet with aluminium foil and keep aside.

In a small bowl, mix all the ingredients listed under for the sauce and keep aside.

On High flame, heat oil in a wide pan. Dip the chicken pieces in the egg and put them in the pan in a single layer. It will take 2 batches to cook all the chicken. Cook the chicken pieces 3-4 minutes per side until the chicken is light brown and crisp.

Once the chicken is done, add the chicken pieces to the baking pan, pour the sauce and coat well. Make sure the chicken is in single layer.

Bake the chicken for 20 minutes. Turn off the oven, garnish the chicken with scallions and serve hot with plain rice or fried rice.

Red Velvet Cookies

Tags

Baked Foods, cookies

These Red Velvet cookies are a little chewy. The beautiful colour is tempting and the taste of the cookies makes you want to grab another one. I added mini white chocolate chips but regular chocolate chips can be added. The cookies taste delicious even without the chocolate chips.

For the bright colour, I added some beetroot extract along with the red food gel. It gave a perfect colour to the cookies.

Preparation Time : 15 minutes

Rest Time : 2 hours

Bake Time : 13 minutes

Makes : 20 cookies

Ingredients:

Unsalted butter : 1 cup / 2 sticks

Granulated sugar : 1 cup

Light brown sugar : 1 cup

Eggs : 2 large at room temperature

Vanilla extract : 1 1/2 teaspoons

Red gel food colour : 1/2 teaspoon

Beetroot extract : 2 tablespoons

All purpose flour : 2 1/2 cups

Baking soda : 1 teaspoon

Cocoa powder : 1 1/2 tablespoons

Cornstarch/ corn flour : 2 teaspoons

Salt : 1 teaspoon

White chocolate chips : 2 cups

Instructions:

In a medium sized bowl, take butter and microwave it till it is semi melted.

Add both sugars and beat on medium speed till they are combined well for about 2 minutes.

Add eggs one at a time and beat on medium low to combine.

Add vanilla, food colour and beetroot extract, mix well to combine.

Add all the dry ingredients except chocolate chips and beat to combine. Don’t over mix.

Add the chocolate chips and fold into the dough.

Cover the bowl and refrigerate for 2 hours.

When it’s almost 2 hours, preheat the oven to 350 degrees F.

Line the cookie sheets with parchment paper, scoop the dough on the sheets and bake for 13 minutes.

Let them rest for 10 minutes, and transfer the cookies on to a cooling rack and let them cool completely.

Store the cookies in a airtight container for 4-5 days.

Note : I got so many queries on a eggless version.

To replace 1 egg, whisk together 1 tablespoon (7grams) of ground flax or chia seeds with 3 tablespoons (45 grams) of water until fully absorbed and thickened.

Cajun Chicken

Tags

Baked Foods, Chicken Recipes

Cajun Chicken is super juicy and tender. Chicken drumsticks are rubbed with Cajun seasoning, topped with butter and bake to perfection. This is such a simple dish that the prepping takes just 5 minutes and your oven does rest of the work.

You can use store bought Cajun seasoning but making it home is real easy. Serve it with Cajun Rice.

Preparation Time: 5 minutes

Bake Time : 25 minutes

Serves : 2-4

Ingredients:

Chicken Drumsticks : 6

Cajun Seasoning – Simple Recipe : 1/2 recipe

Butter : 4 tablespoons

Instructions:

Pre heat the oven to 400 degrees F.

Take a oven safe pan, place the chicken drumsticks and rub with the spice mixture coving the drumsticks completely.

Add butter on top of the chicken pieces and bake them for 25-30 minutes until the chicken is nice and tender.

Serve immediately with some Cajun Rice or vegetables.

Creamy Scalloped Potatoes

Tags

Baked Foods, side dishes

These Creamy Scalloped Potatoes are super creamy and baked to perfection. It goes well with an meal as a side dish.

Preparation Time: 10 minutes

Cook Time : 10 minutes

Bake Time : 45 minutes

Serves : 2-3

Ingredients:

Potatoes : 4 large peeled and sliced into 3mm thick slices

Butter : 1 tablespoon

Garlic : 2 cloves minced

All purpose flour : 1 cup

Ground pepper: 1 teaspoon

Salt : 1 teaspoon

Grated parmesan cheese : 2 tablespoons

Instructions:

Preheat the oven to 350 degrees F/ 180 degrees C

In a oven safe dish, fan the sliced potatoes.

In a small sauce pan, melt butter and cook garlic until it starts to brown. Add the flour, salt, pepper and stir well to combine.

Slowly add the milk while stirring so no lumps are formed. Stir until the sauce is smooth and creamy. Bring it to a boil and turn off the stove.

Add the sauce on top of potatoes, sprinkle with parmesan cheese and bake for 45 minutes.

Let it rest for 5 minutes before serving. Serve hot as a side dish.

 

 

Ricotta stuffed Peppers

Tags

Baked Foods

Ricotta stuffed peppers is bell peppers stuffed with a blend of ricotta cheese, parmesan cheese, herbs, eggs and baked to perfection. Family loved these peppers.

Preparation Time: 10 minutes

Bake Time : 30 minutes

Serves : 3

Ingredients:

Bell Peppers (red, yellow, green): 1 of each

Extra virgin olive oil : 2 tablespoons

Ricotta cheese : 1 cup

Scallions : 3 finely chopped

Basil : 1/2 cup finely chopped

Fresh Mint : 1 tablespoon finely chopped

Fresh rosemary : 1 teaspoon

Fresh Thyme : 1 teaspoon

Salt : 1 teaspoon

Fresh ground pepper : 1 tablespoon

Eggs : 2 beaten

Parmesan cheese : 1/2 cup grated

Panko breadcrumbs : As topping

Instructions:

Pre heat the oven to 350 degrees F / 175 degrees C.

Cut the pepper in half lengthwise, take out all the seeds. Brush oil on both sides and place them in a oven safe pan.

In a bowl, add all the ingredients except breadcrumbs and mix well to combine.

Scoop the cheese mixture into the peppers and top with breadcrumbs. Bake for 30 minutes until the breadcrumbs turn golden brown and the cheese mixture is set.

Serve immediately.

 

Breadsticks

Tags

Baked Foods, breads

Kids love Olive garden breadsticks as they are soft, fluffy and chewy with buttery topping. Making these breadsticks at home is really easy. They are so delicious, they are gone in no time.

Preparation Time: 20 minutes

Resting Time : 2 1/2 hours

Bake Time : 12 minutes

Makes : 12

Ingredients:

Active dry yeast : 1 1/4 teaspoon

Warm water : 1 cup + 2 tablespoons

Sugar : 2 tablespoons

All purpose flour : 3 1/2 cups

Salt : 1 1/2 teaspoons

Oil : 3 tablespoons

Topping:

Butter : 2 tablespoons

Salt : 1/4 teaspoon

Garlic powder : 1/4 teaspoon

Instructions:

In a bowl, add yeast, sugar and 1/2 cup warm water. Stir and cover. Let it rest for 10 minutes to activate.

In a large bowl, add all purpose flour, salt, yeast mixture, rest of the water, oil and knead well for 7-9 minutes until the dough is smooth and elastic.

Transfer the dough to a greased bowl, cover with wet cloth or cling wrap and let it rest for 1 1/2 hours or until the dough is double it’s size.

Gently punch the dough down, divide into 12 equals portions. Make each portion into a 9 inch rope on a lightly floored surface and place them on a greased and dusted cookie sheet.

Cover with wet cloth or cling wrap and let it rest for 45 minutes to 1 hour.

Preheat the oven to 425 degrees F during the last 15 minutes of second proofing.

Place the cookie sheets into the oven and bake for 12 minutes or until the tops are golden brown.

In the meanwhile, in a small bowl, mix all the ingredients listed under topping.

Take the breadsticks out, gently brush the topping and let them rest for 5 minutes before serving.

I served the breadsticks with olive oil dip made with extra virgin olive, fresh ground pepper and salt. They taste delicious with Marinara sauce.

 

 

Simple Biscuits

Tags

30 minutes or less, Baked Foods, Breakfast dishes

These simple biscuits are soft, flaky that are made from scratch and can be ready to serve in 15 minutes. They are perfect to serve for breakfast with some butter and jam.

Preparation Time: 5 minutes

Bake Time : 10 minutes

Makes: 12 biscuits

Ingredients:

All Purpose flour : 3 cups

Sugar : 3 tablespoons

Baking powder : 4 teaspoons

Salt : 1/2 teaspoon

Cream of tartar : 1/2 teaspoon

Chilled Butter : 3/4 cup or 1 1/2 sticks

Milk : 1 cup

Egg : 1

Instructions:

Preheat the oven to 450 degrees F.

In a large bowl, add all purpose flour, sugar, baking powder, salt, cream of tartar and mix to combine.

Cut the cold butter into small pieces and add to the flour mixture.

Add milk and egg to the mixture and mix until the ingredients are just combined. The dough will be sticky, but that’s ok. Butter pieces should be still visible.

Flour the working surface and place the dough on it. Sprinkle some flour on the dough and knead for 1 minute.

Pat the dough to 3/4 inch thickness and cut with a biscuit cutter.

Place the biscuits on parchment lines cookie tray and bake for 10-12 minutes or until the top is golden brown.

Brush the top with melted butter and let them rest for 5 minutes before serving.

 

Cheesy Pesto Rolls

Tags

Baked Foods

Fresh hot Cinnamon rolls are just to die for. But, why just satisfy with the sweet version so I experimented using pesto sauce instead of Cinnamon filling and family loved it. So, here is the recipe….

Preparation Time: 20 minutes 
Proofing Time : 1+1 hours
Baking Time: 25 minutes 

Ingredients:

For Pesto Roll Dough:

Active Dry Yeast : 1 package or 2 1/4 teaspoons
Warm milk : 1 cup
Sugar : 1 tablespoon
Melted butter : 1/3 cup
Salt : 1 teaspoon
Eggs : 2 large
All purpose flour: 4 cups

Filling:  Basil Pesto

Cheddar Cheese : 2 cups

Method:
Take 1/2 cup warm milk, sugar and yeast in a bowl mix well, cover it and let it proof for 7-10 minutes or until it’s nice and foamy.

Take a large bowl and add butter, eggs, salt, proofed yeast, 2 cups of flour and beat on 3 speed until a smooth mixture is formed. Add the remaining flour, and form a soft dough. (The dough will be sticky)

Add some flour on your work surface and place the dough on it. Knead until smooth and elastic for about 6-8 minutes. Place the dough in a greased bowl and cover with a plastic wrap.

Keep it in a warm place and let it rise to double its size. This should take approximately an hour.

Punch down the down, divide in half. Flour the surface and roll one portion into a 11×8 in. Rectangle. Brush with 1/2 of the pesto leaving a small edge.

Roll up as shown in the pictures, pinch seam to seal. Cut into 1 inch pieces. Place them in a greased 13×9 inch cake pan, cover with a wet cloth and let it rise for 1 hour.

Repeat the same process with the remaining dough.

Meanwhile preheat the oven to 350 degrees Fahrenheit. Bake for 20-25minutes or golden brown, take the rolls out, brush with some pesto and sprinkle cheese on top. Put it back in the oven and bake for another 5 minutes or until the cheese is melted. Once done, take the tray out and cool on wire racks before serving for 5 minutes.

Serve immediately with some pesto or Fresh Tomato Marinara Sauce as a dip.