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.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Nutella Chocolate cake

Tags

Baked Foods, cakes, desserts

Chocolate cake is a kids favourite and adding Nutella to it makes it delicious. This Nutella chocolate cake is super rich, moist and fudgy where as the frosting is thick and creamy.

I made this cake for my son’s birthday as he is a chocoholic. He loved this Nutella Chocolate cake compared to the other chocolate cakes. My little one is just in love with the cake and the icing.

It’s a fairly easy recipe but make sure to use good quality baking chocolate. Make sure eggs and butter are at room temperature. I added instant espresso powder and it does add a lot of flavour to the cake.

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

Preparation Time: 30 minutes

Bake Time : 45 minutes

Makes : 2 (8 inch round cakes) or 1 (10 inch round cake and 12 cup cakes)

Ingredients:

For Cake:

Light Brown Sugar : 2 1/2 cups

Baking chocolate: 2/3 cups chopped

Unsalted butter : 2 sticks/ 1 cup softened

Unsweetened cocoa powder : 1/3 cup

Nutella: 1/2 cup

Instant expresso powder : 2 teaspoons

Baking soda : 1 teaspoon

Water : 2 cups

Eggs : 4 large at room temperature

All purpose flour : 3 cups

Salt : 1/4 teaspoon

For Buttercream:

Unsalted butter : 4 sticks/2 cups softened

Powdered sugar : 4 cups sifted

Un sweetened cocoa powder : 1 cup sifted

Nutella : 1 cup

Salt : 1/2 teaspoon

Method:

For Cake:

In a large saucepan, stir together sugar, chocolate, butter, cocoa powder, Nutella, expresso powder, baking soda and water.

Keep it On medium heat for 3 minutes until sugar dissolves. Increase the heat to high and bring the mixture to a boil. Stir well and remove it from heat.

Pour the mixture into a large heatproof bowl and keep aside for 20-25 minutes to cool.

Preheat the oven to 350 degrees Fahrenheit.

Once the mixture is cool, stir in the eggs one at a time. Stir in the flour and salt without over mixing.

Grease the baking pans and bake the cake for 40-45 minutes. if making cup cakes, bake for 20 minutes or until a toothpick comes out clean.

Let it cool before icing.

For Buttercream:

In a medium bowl, blend sugar and butter together on low speed until well blended and on high speed for 3 minutes.

Add the cocoa powder, Nutella, salt and blend well.

 

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New york Cheesecake

Tags

Baked Foods, Blogging Marathon, desserts

This New York Cheesecake is the best cheesecake I’ve ever had. In US, cheesecake from cheesecake was our favourite but one we moved to India, I didn’t find one that’s cheesy and creamy. All of them had a sour and over powering cheese flavour. I decided to look out for recipes and bake a cheesecake myself and I found a perfect recipe posted by the master baker Dorie Greenspan.

I had to make some modifications to the ingredients list as I wanted the ingredients to be easily available rather than looking for them in specialised stores.

The cheesecake turned out to be perfect and got so many compliments from friends and family saying that this is the best cheesecake they’ve ever tasted. The best compliment came from my hubby saying this tasted better than the Cheesecake Factory cheesecake. Mission accomplished 🙂

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

Preparation Time: 15 minutes

Cook Time : 1 1/2 hours

Chilling time : 4+ hours

Makes : 10″ cheesecake

Ingredients :

For the crust :

Marie gold biscuits or graham crackers : 250 grams

Sugar :2 tablespoons

Salt : a pinch

Unsalted Butter : 4 tablespoons

For the filling :

Cream cheese : 900 grams at room temperature

Granulated sugar : 1 1/3 cups

Salt : 1/8 teaspoon

Vanilla extract : 2 teaspoons

Eggs : 4 large

Greek yogurt or hung curd : 2/3 cups

Heavy whipping cream : 2/3 cups

Method :

Pulse the marie biscuits in a blender by adding sugar, salt and butter. The crumbs should be a little coarse. Don’t make fine powder.

Pre heat the oven to 350 degrees F.

Pour the crumbs in a 10″ springform pan and gently press down the using your fingers until the crumbs form an even layer. You can use a small bowl to press it down to make it smooth.

Place the pan in the oven and bake for 10 minutes, remove from the oven and let it cool.

Once the pan is cool, take 3 large aluminium foils and wrap it around the pan pressing it against the pan. Keep it aside.

In a large bowl, add the cream cheese by cutting it into chunks if needed and beat it on medium speed for 4 minutes until the cheese is smooth, soft and creamy. Add sugar and beat for another 4 minutes.

Add salt, vanilla and mix well. Add the eggs one at a time beating for one minute after each addition.

Add greek yogurt or hung curd and beat till everything is mixed well.

Add the whipping cream and beat until incorporated.

Preheat the oven to 325 degrees F/ 160 degrees C.

Prepare 2 quarts of boiling water and pour it in a roasting pan or if you don’t have one, you can use a 13X9 baking pan.

Pour the filling into the springform pan, smooth the top, place the pan in the roasting pan or on top of the baking pan and place it in the oven on the lower rack.

Bake the cheesecake for 1 1/2 hours.

Turn off the oven and crack open the oven door 1 inch and let the cake cool in the oven for 1 hour.

Cover the top of the cheesecake with foil without touching the cake and place it in the refrigerator for a minimum of 4 hours.

Serve the chilled cheesecake with some Strawberry Sauce or any compote of your choice. 

 

 

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Caramelized Apples

Tags

Blogging Marathon, desserts, side dishes

It’s week 3 day 3 of our blogging marathon 105. I picked Pennsylvania Dutch side dishes under pick one country and one category theme.

Pennsylvania Dutch style Caramelized Apples are super easy to make with just 3 ingredients. Cooking apples or any apple that is not on the sweeter side are used for this dish. Even though the dish is made with apples and brown sugar, it’s not their dessert. The dish traditionally is served as a side with their main meal.

Preparation Time: 5 minutes

Cook Time : 10 minutes

Serves : 2

Ingredients:

Cooking Apples: 3

Butter : 2 tablespoons

Brown Sugar : 2 tablespoons

Method:

Wash, core and cut the apples as shown in the picture.

Heat butter in a pan, place the apple pieces skin side down, add brown sugar and 1/4 cup of water, Don’t stir now, just close the lid and cook for 7-8 minutes or until the apples are soft and sugar is melted.

Take the lid off and gently stir so the caramel is coated on all sides of the apple pieces. Cook for 2 more minutes and turn off the stove.

Serve hot with any meal.

Note: These apples taste delicious so you can serve the hot caramelised apples with a scoop of ice cream as a dessert.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Custard Cubes

Tags

Blogging Marathon, desserts

As kids are home for holidays, they want to get involved in cooking and try new foods. My daughter loves custard but only if it’s almost pudding consistency.

We were having a causal discussion among friends and one of my friend mentioned that she makes custard into a jelly like consistency. I wanted to try her recipe and it turned out delicious. Kids thoroughly enjoyed it.

Preparation Time: 5 minutes

Cook Time : 15 minutes

Makes : 24 cubes

Ingredients:

Custard powder : 1 pack/ 1 cup

Cold milk : 4 cups

Sugar : 1 3/4 cups

Water : 1/4 cup

Chopped nuts : To garnish

Method:

Take a pan and add sugar and little bit of water to make a syrup.

Bring it to a boil and the syrup should be single thread consistency.

In the meanwhile, take custard powder, add little bit of milk and mix well to make sure no lumps are formed. Now add rest of the milk and mix.

Once the syrup is ready, add the custard mixture and stir well. Keep stirring until the mixture is thick and leave the sides. It took me about 10 minutes.

Turn off the stove and pour the custard into a container (13×9 pan), add chopped nuts and let it cool.

Once it’s cool, refrigerate the custard for at least 3-4 hours. Cut into cubes and serve.