Peanut Butter Mug Cake

Tags

desserts, snacks

This Peanut Butter Mug Cake is a simple cake that takes hardly 5 minutes to cook and enjoy.

Preparation Time: 3 minutes

Cook Time : 70 seconds

Serves : 1

Ingredients:

Brown Sugar : 2 1/2 tablespoons

Vegetable oil : 1 1/2 tablespoons

Egg white : 1

Peanut butter : 2 1/2 tablespoons

All purpose flour : 3 tablespoons

Baking powder : 1/4 teaspoon

Chocolate chips : 1 tablespoon

Instructions:

Add sugar, oil, egg white in a mug and whisk well.

Add peanut butter and whisk well.

Add flour, baking powder, chocolate chips and mix to combine.

Cook in a microwave on high for 70 seconds.

Mocha Caramel Ice Cream

Tags

desserts, Ice creams

This Mocha Caramel Ice Cream is super soft and creamy. The texture of the ice cream without freezing is like a soft serve ice cream. But trust me, it’s delicious. If you freeze for 6-8 hours, you get regular ice cream texture. My little one couldn’t stop eating.

Preparation Time : 10 minutes

Freezing Time : 6-8 hours

Makes : 1 quart

Ingredients:

Non Dairy Whipping Cream : 2 cups

Sweetened Condensed milk : 1 cup

Instant coffee powder : 1 1/2 teaspoons

Caramel syrup: 3 tablespoons

Instructions:

In a medium size bowl, add the whipping cream and whip until soft peaks form.

Add Condensed milk, coffee powder and beat until the mixture is nice and creamy.

Take a freezer safe container, add half of the mixture in, drizzle half of the caramel, pour in rest of the ice cream mixture, drizzle rest of the caramel and freeze it for 6-8 hours.

Serve as is or with caramel syrup.

Cappuccino (N)ice cream

Tags

desserts, Ice creams, vegan

This Cappuccino ice cream is dairy free, vegan treat. Frozen banana as a base, this is a healthy ice cream to enjoy.

Preparation Time: 10 minutes

Freezing Time : 4 hours

Serves : 4

Ingredients:

Bananas : 3 overripe, sliced and frozen

Black coffee : 1/2 cup cold

Cocoa Powder : 1/4 cup

Sweetener : 2 tablespoons (optional)

Vanilla extract : 1 teaspoon

Instructions:

in a blender jar or food processor, add all the ingredients listed and blend on high speed until the mixture is soft and creamy.

Pour into a freezer safe container and freeze for 4 hours.

 

 

Chocolate Mousse Cake

Tags

desserts

This Chocolate Mousse Cake is a simple non complicate cake. The cake base is chocolaty with airy yet creamy mousse.

You do need a spring from pan to make this cake as it’s much easier to un assemble the cake once the mousse is set. Also, making sure the whipping cream is 35% is really crucial to get the perfect texture.

Preparation Time: 45 minutes

Bake Time : 15 minutes

Chilling Time : 4-5 hours

Makes : 8″ round cake

Ingredients:

For the Cake:

All purpose flour : 1/2 cup

Sugar : 1/4 cup

Unsweetened cocoa powder : 2 tablespoons

Vinegar : 1 teaspoon

Vegetable/canola oil : 2 tablespoons

Water: 1/3 cup

For Chocolate Mousse:

Gelatin : 1 teaspoon

Water : 2 tablespoons

Milk/Dark chocolate chopped : 200 grams

Sugar : 1/2 cup

Heavy cream/whipping cream 35% : 2 3/4 cups

Instructions:

Preheat the oven to 350 degrees F/180 degrees C.

Take a 8″ round springform pan and line it with a parchment paper.

In a small bowl, add all the ingredients listed under for cake, whisk well until the batter is smooth. The batter is thick and that’s perfect.

Add the batter to the pan and bake for 10-12 minutes until a toothpick comes out clean when inserted in the middle. Let it cool, Do no un mould the cake.

In a small container, add water, gelatin and keep aside.

In a microwave safe bowl, melt the chopped chocolate, stir and let it cool down.

In a small saucepan, heat 1 cup of  whipping cream with sugar on medium heat until the sugar is dissolved. Turn off the stove, add gelatin mixture and stir.

Add this mixture to the melted chocolate and stir well to combine.

In a large bowl, add rest of the 1 3/4 cup of whipping cream and beat it with a electric hand mixture until stiff peaks form.

Add one quarter of the whipping cream to the chocolate mixture and combine. Fold in rest of whipping cream to the chocolate mixture and spoon onto the cake and level it.

Place the cake tin in the refrigerator for 4-5 hours.

Un mould the cake right before serving. Add some grated chocolate and serve.

 

Mango Fool

Tags

30 minutes or less, desserts

Mango Fool is a quick and easy dessert made with Mango puree and whipped cream. Fool is the best way to indulge the fruit as a dessert. It’s a traditional English dessert which is commonly made with berries, apples, mango and kiwi.

Preparation Time: 10 minutes

Serves : 3

Ingredients:

Chilled Mango Puree : 1/2 cup

Lemon juice : 1/2 teaspoon

Sugar : 1 tablespoon

Fresh Cream : 1/2 cup

Mango chunks : 1/4 cup to garnish

Instructions:

Take the mango puree, lemon juice, sugar and whisk well to combine.

Take fresh cream in a bowl and beat till soft peaks are formed.

Take 1/4 cup of mango puree and mix it with the fresh cream.

Take your serving serving cups, add mango puree till 1/2 of the cup, add the fresh cream mixture till 3/4 of the cup, Garnish with fresh mango pieces and serve.

 

 

Mango Parfait

Tags

desserts, parfait

Mango is in season and I have a lot of them at home that I got from my farm. Kids are getting bored of eating plain mangoes so I made this parfait and my daughter loved it. This parfait has the goodness of fresh mango pulp, yogurt, few mango pieces and lots of granola.

Preparation Time: 10 minutes

Serves : 1

Ingredients:

Fresh Mango pulp : 1 1/2 cups

Yogurt : 3/4 cup

Sugar : 1 teaspoon

Mango chunks : A few

Granola with nuts : 1/4 cup

Instructions:

Add sugar to yogurt and beat well.

In a Glass or jar, add mango pulp, yogurt and top it off with Mango Chunks and then with Granola.

Serve immediately.

 

Chocolate cup cakes

Tags

Baked Foods, cup cakes, desserts

These chocolate cup cakes are simple to make yet delicious. I’ve made these cup cakes so many times, don’t know why I didn’t get a chance to post it on the blog. It’s one of my kids and their friends favourite cup cake.

Preparation Time: 10 minutes

Bake time : 25 minutes

Makes : 12 cup cakes

Ingredients:

Unsalted butter : 4 tablespoons

Vegetable oil : 1/4 cup

Water : 1/2 cup

Instant coffee : 1 teaspoon

All purpose flour : 1 cup

Sugar : 1 cup

Unsweetened cocoa powder : 1/3 cup

Baking soda : 3/4 teaspoon

Salt : A pinch

Egg : 1 large

Buttermilk : 1/4 cup

Vanilla extract: 1 teaspoon

Method:

Preheat the oven to 350 degrees F. Place paper lines in a 12 cup muffin tray.

In a medium sauce pan, melt together butter, vegetable oil and water.

In a large bowl, add all purpose flour, cocoa powder, baking soda, salt. Add the butter mixture, coffee powder and beat with a hand mixer until it’s well combined.

Add eggs, buttermilk and beat well to combine.

Pour the batter into the muffin tray and bake for 25 minutes or until a toothpick comes out clean when inserted in the middle.

Let the cup cakes cool for 10 minutes before serving. Cool completely to store in an air tight container.

 

 

 

 

 

 

 

Butterfly pea flower Pannacotta

Tags

desserts

Butterfly Pea has a beautiful blue color and when added to milk or water, the color bleeds and gives the liquid a blue color. I got some flowers to make tea and loved the color. So decided to make basic pannacotta with natural color. The picture doesn’t do much justice to the real color but it gives a beautiful color.

Preparation Time : 5 minutes

Cook Time : 10 minutes

Serves : 2-3

Ingredients:

Powdered Gelatin : 1 teaspoon

Water : 1 tablespoon

Butterfly pea flowers : 1/4 cup

Milk : 1/2 cup

Sugar : 2 tablespoons

Fresh cream : 1 cup

Method:

In a small bowl, add gelatine, water and mix well. Keep aside.

In a medium saucepan, add butterfly pea flowers, milk and sugar. Stir and heat over low heat. Turn off the stove before the mixture comes to a boil.

Strain the flowers, add heavy cream and whisk until the mixture is slightly thickened.

Pour the mixture into a bowl, let it cool and refrigerate for 2-3 hours.

Serve cold.

 

 

 

 

 

 

 

 

 

 

 

 

Coffee Fudge Brownies

Tags

Baked Foods, Blogging Marathon, desserts

These coffee fudge brownies are dense, fudge, rich and delicious. It’s a treat for the coffee lovers even though the coffee is not overpowering. A nice and shiny top on these brownies is definitely eye catching. These became a big hit with the kids and friends.

Baking chocolate is a must in this recipe as it gives a nice shine and of course taste. Creaming the butter and sugar is extremely important. The mixture has to be light and fluffy.  Also mixing the eggs until the mixture airy is really important. If you get these right, you got the perfect brownies.

Sending this recipe to our bake-a-thon 2019.

Preparation Time: 10 minutes

Bake Time: 35 minutes

Makes : 8×8 pan

Ingredients:

Granulated Sugar : 1 cup

Unsalted Butter : 10 tablespoons at room temperature

Milk chocolate : 195 grams (1 1/8th cup)

Cocoa Powder : 1 tablespoon

Expresso powder : 1 tablespoon

Warm water : 3 tablespoons

Vanilla extract : 1 teaspoon

Eggs : 2 large

All purpose flour : 2/3 cups

Method:

Pre heat the oven to 350 degrees F.

In a large mixing bowl, cream sugar and butter till the mixture is light and fluffy.

Add eggs one at a time and beat well. Add vanilla extract and beat until the mixture is light and airy.

In a small bowl, add expresso, water and mix well.

Melt the chocolate and add the expresso to the chocolate and mix well.

Add the chocolate mixture to the butter mixture and mix until just combined.

Add the cocoa powder, flour to the brownie batter and mix until just combined. Do not overmix.

Pour the mixture in a 8×8 pan and bake for 35-40 minutes or until the toothpick inserted in the middle comes out clean.

Let the brownies cool for 10-15 minutes before cutting into pieces and serving with ice cream or let it cool completely before storing them in an airtight container.

 

 

 

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Red Velvet Brownies

Tags

Baked Foods, Blogging Marathon, desserts

When I made Red velvet cake  last week,  my daughter wanted me to make red velvet brownies as it’s been a while I made those brownies. She can eat brownies for breakfast, lunch and dinner if I allow her. Made these brownies and served with some vanilla ice-cream and she was a happy camper.

This red velvet brownie recipe is similar to the chocolate brownie recipe with some modifications. Sending this recipe over to our blogging marathon #107, week 2, day 3 for kids delight event hosted by Srividhya.

Preparation Time: 10 minutes

Bake Time : 30 minutes

Makes : 12 pieces

Ingredients:

Unsalted Butter : 1 1/4 sticks (10 tablespoons) softened

Sugar : 1 cup

Light brown sugar : 1/2 cup packed

Eggs : 2 large

Buttermilk: 1/2 cup

White vinegar : 1/2 teaspoon

Vanilla extract : 1 teaspoon

Red food colouring : 2 tablespoons

Unsweetened cocoa powder : 2 tablespoons

All purpose flour : 1 cup

Salt : 1/2 teaspoon

Method:

Preheat the oven to 325 degrees F.

Grease and flour an 8×8 cake pan.

In a medium bowl, cream together both sugars and butter.

Add egg and mix. Add. buttermilk, vinegar, vanilla and food colour, cocoa powder and mix to combine.

Add flour, salt and mix well to combine.

Pour the batter in the pan and bake for 30 minutes or until a toothpick comes out clean from the middle.

Remove the brownies and let them cool for 10 minutes before cutting and serving.

Serve hot with ice cream or let it cool completely and serve as is.