This recipe was as a result of the large amount of leftover buttercream frosting, I didn't want to waste this amount of frosting. So I tried cookies but didn't turn out good. Then I saw this recipe which was a very successful recipe. I want everyone who has leftover buttercream to try this recipe. Ingredients 1. Buttercream icing - 1/2 cup (mine was vanilla buttercream) 2. Chocolate chips - 1/4 cup 3. Cream/Buttermilk/Milk - 1/2 cup plus 2 tbsp (i used buttermilk) 4. Flour - 1 and 1/4 cup 5. Baking powder - 1 tsp 6. Baking Soda - 1 tsp 7. Salt a pinch 8. Vanilla extract - 1 tsp 9. Powder sugar - 1/2 or 1/4 ( according to your taste) 10. Dried nuts - 1/4 cup (optional) 11. Chopped chocolate or chocolate chips - 1/4 cup (optional) 12. Crushed biscuits like oreo etc. - 1/4 (optional) 13. Coco powder - 2 tbsp (optional) Method 1. Preheat oven to 325 degree F. Grease 6 or 8 inch pan. 2. Melt chocolate using double boil or microwave for 30 second high. Add buttercream frosting into the chocolate microwave for a few seconds until melted. 3. Add buttermilk into melted chocolate and beat until smooth. 4. Mix all the dry ingredients and add to the chocolate mixture until completely combined into a smooth mixture. If it's too dry, add that 2 tbsp milk or more to make into a smooth mixture. 5. Taste the mixture and sugar powder according to your taste if needed. 6. Finally add the crushed chocolate, nuts and biscuit and combine well. 7. Pour into the pan and bake for 40 - 45 mins or until done.
8. Cool for 20 mins in the pan and invert. Enjoy !
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I made this Bundt cake for kids play date in my neighborhood. Like always i'm just waiting for a chance to bake. This is a very soft and clean recipe. No one can go wrong with this recipe. Everyone enjoyed this cake. This is best with tea, coffee etc Ingredients 1. Butter - 1/2 cup room temp 2. Sugar - 1 and 1/4 cup 3. Eggs - 2 4. Vanilla extract - 1 tsp 5. Flour - 1 and 1/2 cup 6. Baking soda - 1/4 tsp 7. Buttermilk - 1/2 cup Method 1. Cream butter and sugar until soft and fluffy. 2. Add eggs, one at a time, add vanilla extract and mix again. 3. Combine all the dry ingredient and alternately add the dry mixture and buttermilk into the cream mixture. Until completely combined. 4. Spoon into a greased bundt pan. Bake in preheated oven at 325 degree Fahrenheit for 35-45 mins or until toothpick inserted in the center comes clean. 5. Cool for 20 mins in the pan and then invert. Enjoy !!!1
Firstly, I'm not a pickle person. I was inspired to make mango pickle after seeing all the yummy yummy looking Kerala meal pictures from this Facebook group MMME Food Guide . Most of the plates have mango pickle along with three to four side dishes. More than the side dishes, to my surprise mango pickle invited me the most. I'm not too much into store bought pickles because they have a very strong taste. Then I thought of making my own mango pickle for the first time and It turned out to be good. The original recipe had gingerly oil, however I decided not to include because it was not in stock and I may not use it later, hence didn't buy. I hope you guys like this recipe. Ingredients 1. Raw Mango - 2 cups/ 1 large 2. Ginger - 1 tbsp (finely chopped) 3. Garlic - 1 tbsp (finely chopped) 4. Green chilies - 2-3 nos ( chopped) 5. Curry Leaves - 1 string 6. Mustard seeds - 1 tbsp 7. Water - 1 cup 8. Red chilly powder - 4 tbsp ( put 3 1/2 tbsp first, add more if you want) 9. Turmeric Powder - 1 tsp 10. Asafoetida Powder - 1/4 tsp 11. Fenugreek Powder - 1/4 tsp 12. Gingerly oil - 3 tbsp 13. Vinegar - 1 tbsp (optional) 14. Salt to taste Method 1. Slightly trim just the dark green skin of the mango. Cut into small pieces and add salt, mix well and keep aside for 6-8 hours or overnight. 2. Heat oil, add mustard and curry leaves. reduce heat, add ginger, garlic, green chilies and saute until raw smell goes. 3. Add red chilly powder (my red chilly powder is very hot, so i would use only 3 - 31/2 tbsp), turmeric powder, asafoetida and fenugreek powder. Saute for few seconds. 4. Add salt, water and let it boil over low heat until thick. 5. Turn off the heat and add the mango pieces and mix well.
6. Taste for salt and if needed. 7. Add vinegar if your mangoes are sour. Let it cool. 8. Transfer into a clean, dry glass bottle and enjoy ! Weekend special chicken Dopiaza. My husband wanted chicken dopiaza at any cost. I have never heard of this dish until he said "I feel like having Chicken Dopiaza today". As the name suggests, it has onion, cut two different ways. As per Wikipedia, Dopiaza (Persian: دوپیازه meaning "two onions") is a South-Asian curry dish. It is prepared with a large amount of onions, both cooked in the curry and as a garnish. Onions are added in two stages during cooking, hence the name ("two onions"). It is really good with rice and Chapati. Initially I thought it won't be spicy, but when it all came together at the end it had enough heat in it . As one of my friends suggested I tried to take a more step by step pictures. Since this was made on Saturday my husband was home and he took all pictures. Thanks JK my personal food stylist ;-) So with not much delay lets start with the recipe. Ingredients 1. Chicken - 1/2 kg ( I prefer whole chicken, cut into small pieces) 2. Ginger- Garlic - 1 tbsp 3. Onion - 300 gms ( 2 medium) 4. Curd - 100 gms 5. Red chili powder - 1/2 tsp 6. Turmeric powder - 1/2 tsp 7. Green chiles - 3 8. Coriander powder - 1/2 tsp 9. Bay leafs - 1 10. Oil - 2 tbsp Garam Masala ( roast slightly and grind) 11. Cumin seeds - 1/2 tsp 12. Pepper corn - 5 13. Cardamon - 2 14. Cinnamon - 1 inch 15. Cloves - 5 Method 1. Whisk curd and add the cleaned chicken and keep aside. 2. Cut half the onion in thick square or round pieces and the other half is finely sliced. 3. Heat 1 tbsp oil, add the square cut onion and saute until tender in medium heat but not brown. Take out and keep aside. 4. To the same pan, add the remaining 1 tbsp oil. Heat and add bay leaf and finely sliced onion. Saute until brown. 5. Then Add the ginger- garlic, green chilies, turmeric, chili powder, coriander powder,salt and curd chicken. 6. Cover and cook until the chicken is cooked for about 20 mins. Open the lid and let the moisture evaporate. 7. Finally add the garam masala and saute square onion and cook for another 2- 3 mins. 8. Change the spice level according to your taste. Enjoy with rice, chapati or appam.
This is a very soft, fluffy, airy pancake which easily soak up all the maple syrup to make is so moist and delicious breakfast. Surprisingly no eggy smell at all. I really enjoy this recipe and genuinely want everyone to try this recipe. Egg whites are cholesterol free so it's healthier than normal pancake using whole eggs. But this recipe contains buttermilk and butter so its not super healthy. I had leftover batter and even taste the same next day. So you can even make more and use next day easily. Serves : 10 - 12 (Depending on the size) Ingredients 1. Flour - 1 cup 2. Baking Powder - 1 tsp 3. Baking Soda - 1/2 tsp 4. Salt - 1/2 tsp 5. Sugar - 2 tsp 6. Buttermilk - 1 and 1/4 cup 7. Butter - 2 tbsp melted 8. Egg Whites - 2 ( of 2 eggs) Method 1. In a clean bowl beat egg whites until stiff peaks are formed. 2. Another bowl, mix all dry ingredient flour, baking powder, baking soda, salt. 3. To the above mixture add buttermilk and melted butter mix until well combined. 4. Fold in the egg white into the flour, buttermilk mixture little by little. The batter will eventually increase in volume. 5. Cook on a skillet or in a pan on medium heat. Flip when the top has become filled with bubbles, and cook for 30 seconds on the other side. 6. Serve with syrup, bacon and fresh fruit.
This is really simple and tasty recipe. Good as tea time snack and can be made with different flavors, nuts etc. I just had almond and cardamom which were available at home. This can also be stored in airtight containers for a few weeks. I had no idea that biscotti is different from the biscuit. Once I came across pistachio biscotti picture in Facebook which started my research about biscotti. Only then I realized that it's an Italian cookie or biscuit which is twice baked like rusk. But it's not that hard as rusk and not that soft as cake, but somewhere between cake and rusk. I really enjoyed making it. Hope you all will enjoy too. I made half of the below recipe. Some pieces are missing from above pic as I was continuously tasting to make sure it taste good ;-). Servers : 42 pieces Ingredients 1. Butter - 1 cup (2 stick) 2. Sugar - 1 and 3/4 cups 3. Eggs - 2 4. Flour - 5 and 1/4 cups 5. Baking Soda- 1 tsp 6. Salt - 1 tsp 7. Grounded Cardamom - 1 tsp 8. Sour Cream - 1 cup 9. Chopped Almond - 1 cup 10. Almond Extract - 2 tsp ( i used vanilla) Method 1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. 2. Combine the flour, baking soda, salt and cardamom; add to the creamed mixture alternately with sour cream. Fold in almonds. 3. Divide dough into fourths; shape each portion into a ball. On two greased baking sheets, roll each ball into a 15-in. log (two logs per pan). 4. Bake at 350° for 30 minutes or until lightly browned and firm to the touch.
5. Transfer to a cutting board; cut at a 45° angle with a sharp knife into 1/2-in. slices. 6. Place cut side down on greased baking sheets. Bake for 5-6 minutes on each side or until lightly browned. 7. Remove to wire racks to cool. Store in airtight containers. Hello guys, this recipe is inspired from our Disney trip. The restaurant we went for dinner offered us really soft dinner rolls, served along with pot roast. It was so yummy that, it inspired me to try this at home. I have tried a few recipes, out of which this was the most successful. These rolls are really soft and fluffy. This old fashioned soft dinner roll recipe yields pillowy rounds that taste great fresh out of the oven.
Ingredients 1. Flour - 4 - 4 1/2 cups 2. Granulated Sugar - 1/4 cup 3. Packet dry yeast - 1 (2 1/4 tsp) 4. Fine salt - 2 tsp 5. Butter - 10 tbsp ( 1 1/4 stick) 6. Whole milk - 1 and 1/4 cup 7. Eggs, large - 2 ( slightly beaten) 8. Vegetable oil for coating bowl and plastic wrap Method 1. Place the flour (will start with 4 cups flour), sugar, yeast, and salt in the bowl of a stand mixer and whisk to combine; set aside. 2. Melt 8 tbsp or 1 stick butter in a small saucepan or microwave for 30 seconds. 3. Add milk and heat until warm to touch (between 105°F and 115°F on an instant-read thermometer).If it is too hot, will definitely kill the yeast. 4. Pour this mixture to flour and add eggs too. 5. Using a stand mixer fitted with a hook attachment, mix on medium-low speed until just combined, about 1 minute. Increase the speed to medium high and beat until the dough is smooth and elastic, about 10 minutes. (The dough will be sticky.) 6. If the dough is too sticky, add rest of the flour little by little.(i used around 4 1/2 cup flour as the dough was too sticky) 7. Slightly coat another bowl with vegetable oil and transfer the dough to the bowl and cover with damp cloth/ plastic wrap.Let it rise in a warm place for about 1 hr or when it double in size. 8. Meanwhile, grease a baking tray and set aside. 9. Place the dough on the workstation and divide into 20 balls (each around 2 Oz). 10. While working with one ball, keep the rest covered with oiled plastic wrap. 11.Working with one piece at a time, form into a small roll by cupping your palm and rolling the dough on the work surface into a round, tight ball. 12. Place on the prepared baking sheet and repeat with the remaining dough pieces, spacing them 3/4 inch apart. 13. Cover the rolls with oiled plastic wrap and let rise in a warm place until they are just touching one another and have doubled in size, about 1 hour. 14. Meanwhile, heat the oven to 350°F and arrange a rack in the middle. 15. Melt the remaining 2 tablespoons butter and let cool slightly. Uncover the rolls and brush with all of the butter. 16. Bake until the bottoms and tops of the rolls are golden brown, rotating halfway through the baking time, about 15 to 20 minutes total. 17. Let cool 10 minutes on the baking sheet, then serve immediately or transfer to a wire rack to cool completely. This is a sponge cake with pineapple filling and fresh cream frosting decorated with M&M and pineapple slices. Made this cake for my friend and neighbor son's birthday celebration. I got a very short notice for this cake and finished in a brim just before the event. I could not have completed this cake on time without my personal assistant (my husband, haha!). Meera wanted a pineapple cake or vanilla cake. Somehow I managed to make this pineapple cake and thankfully everyone enjoyed. I got lots of appreciation for this cake, so I would recommend you guys to try this out. I also liked it myself ;-) This is really soft and fresh cake, I strongly recommend this recipe for all pineapple lovers. Decoration can be done according to your preferences. Serves: 25 - 30 Ingredients For Sponge Cake 1. Flour - 85 gms 2. Egg white - 4 eggs 3. Egg yolk - 4 eggs 4. Baking Powder - 1 and 1/2 tsp 5. Water - 1 tbsp 6. Sugar Powder - 160 gms 7. Corn flour - 1 tbsp 8. Vanilla essence/Pineapple essence - 1 and 1/2 tsp 9. Lime Juice - 1 tbsp Method 1. Preheat oven to 180 C / 356 F. Grease a 10 inch round pan. 1. In clean, dry bowl mix flour, corn flour, baking powder. 2. Another bowl, cream powder sugar, egg yolk, vanilla essence, lime juice, water until it becomes fluffy and reaches a pale yellow color. 3. In a separate bowl, whisk the egg whites till stiff peaks are formed. 4. Alternatively, fold flour mixture and egg white into egg yolk mixture. Gently fold the mixture in one direction and the batter should increase in volume. Do not over mix else the batter will sink. 5. Pour the batter into greased pan and bake for 15 mins or a toothpick inserted in center comes out clean. 6. Should immediately revert the hot cake on a greased paper and allow to cool. Pineapple Filling 1. Salt - 1/2 tsp 2. Corn Starch - 3 tbsp 3. Sugar - 1/2 cup and 1 tbsp 4. Crushed pineapple can - 1 (20 oz) 5. Butter - 3 tbsp Method 1. In heavy saucepan combine cornstarch, sugar, and salt. 2. Add pineapple and juices and cook over medium heat until mixture comes to boil, stirring constantly for about 5 mins. 3. Until thickens and reaches a milky look. 4.Remove from heat, add butter. 5. Store by refrigerating. Stabilized Whipping Cream( Best for piping) 1. Unflavored gelatin - 1 tsp 2. Heavy Whipping cream - 1 cup 3. Cold Water - 4 tbsp 4. Icing sugar - 1/4 cup (increase or decrease according to your taste) Method 1. In a saucepan, combine gelatin and cold water. Let it stand until thick. 2. Place over low heat, stirring constantly just until dissolved. 3. Remove from heat and allow to cool ( do not allow to set ) 4. Whip together cream and sugar until slightly thick. 5. While beating slowly all gelatin and any flavoring like pineapple essence to the whipping cream.( best to sieve the gelatin to avoid any lumps). 6. Whip at high speed until stiff peaks. 7. Use immediately or keep refrigerated until it's time to use. Note: I made whipped cream frosting for 3 cup cream ie thrice the above recipe for the cake in picture Sugar syrup for soaking sponge cake 1. Sugar - 2 tablespoons 2. Water - 1/4 cup 3. Flavoring of your choice Method 1. In a small saucepan combine sugar and water. 2. Heat at medium low until sugar is completely dissolved. 3. Take off from heat and allow to cool. 4. Once cooled, add the flavoring. Assembling (this is as per the cake in the picture) 1. Make two 10 inch cake. 2. Cut each cake into 2 halves using a cake cutter or cake knife. That means we have 4 layers. 3. Place one layer on the cake board, using brush or spray bottle soak the cake with sugar syrup. 4. Over the soaked cake layer spread even layer of pineapple filling. 5. On top of that spread a layer of whip cream . 6. place the second layer cake and repeat the same. 7. After placing the 4th layer cake cover the entire cake with thin layer whipped cream frosting( scrum coat), and keep the cake in refrigerate for 15 mins. 8. Remove cake from the fridge, and decorate according to you occasion. 9. I used M&M , different color fondant, red color whip cream and pineapple slices for decoration. This cake is just made to overcome by boredom. Recently I came across sweetened coconut flakes. From that time onward I was checking for a recipe to use it. My husband said coconut cake will be a good idea, then I came across this simple recipe. It came out good. My husband's friends enjoyed it. This cake tastes good even without any icing. I just made frosting because I love doing it :-). Cream cheese frosting pairs well with coconut cake. This is a really tasty and moist cake. Hope you all like this recipe. Serves: 12- 15 Prep Time: 30 mins Cook Time: 1 hr Total Time: 1 hr 30 mins Ingredients 1. All-Purpose flour - 2 cups 2. Baking Powder - 1 tbsp 3. Salt - 1 tsp 4. Butter, room temperature - 1 cup 5. White Sugar - 2 cups 6. Eggs. room temperature - 5 7. Coconut extract - 1 tsp 8. Buttermilk, room temperature - 1 cup 9. Coconut flakes - 1 cup Directions 1. Preheat oven to 350 degree F. Grease and flour a 10 inch pan. 2. Mix all the dry ingredients, flour, salt, baking powder and coconut flakes and set aside. 3. Cream butter and sugar using stand/ hand mixer until it reaches a pale yellow color. You can also use whisk, but it takes time. 4. When it reaches pale yellow color, add each egg one at a time, allowing each to blend in completely before adding the next one. 5. Mix in the coconut extract. I didn't have coconut extract used vanilla extract. 6. Add the dry mixture and buttermilk alternately into the butter, and mixture just until completely incorporated. 7. Pour the Batter into the prepared pan. 8. Bake for 45 mins - 1 hr at 350 degree F, or until a toothpick inserted into the cake comes out clean. ICING: 1. Heavy cream, well chilled - 2 cups 2. Sifted icing sugar - 1 cup 3. Vanilla essence - 1 teaspoon 4. Yellow Food Color as required Directions 1. Using both chilled bowl and chilled beaters, beat the cream until frothy. 2. Add the icing sugar, food coloring and vanilla gradually while beating. 3. Whip until stiff peaks are formed. Do not over whip.. 4. Use immediately. This is for all the liquor lovers. This cake is triggered from our Bahamas trip . We bought a pineapple rum cake, and it was so tasty and different that I was so excited to try this at home. Unfortunately I didn't have any pineapple at home. So I thought of just making a rum cake. Some key steps to a good soaked rum cake is that rum syrup should be warm while pouring over the cake. Otherwise the syrup will not get completely absorbed and it will just stay on the top without soaking. It is VERY alcoholic, hence serving size is very small. Cake will be dense and heavy because of rum soaked in it. Serves: 12
Prep: 25 mins Cook: 45 mins Soak time: 10 hrs Ingredients For the cake 1. Crushed walnuts - 1/2 to 1 cups 2. Granulated white sugar - 1.7 cups (340 gms) 3. Butter, at room temperature - 1/2 cup (110 gms) 4. Vegetable oil - 1/2 cup (120ml) 5. Plain flour - 2 cups (240gms) 6. Baking powder - 2 teaspoons 7. Salt - 1 teaspoon 8. Custard powder - 3/4 cup (90gms) 9. Eggs - 4 10. Milk - 1/2 cup (120ml) 11. Dark rum - 1/4 cup (60 ml) 12. Vanilla extract - 2 teaspoons For the rum syrup 1. Butter - 1/2 cup (110g) 2. Water - 1/4 cup (60ml) 3. Granulated white sugar - (225g) 4. Vanilla extract - 1/2 teaspoon 5. Dark rum - 1/2 cup (120ml) For the cake: 1. Preheat the oven to 360 F. 2. Grease a 10" pan, and sprinkle a little flour onto the base and sides to dust, tip away any excess. 3. Sprinkle the crushed walnuts into the bottom of the tin and set aside. 4. In a large bowl, cream the sugar and butter. Add oil. 5. In another bowl, mix all dry ingredient flour, baking powder, salt and custard powder. 6. In a separate bowl, whisk together eggs, milk, rum and vanilla. 7. Alternatively, add the dry mixture and egg mixture into creamed butter mixture 8. Mixture should be pour-able consistency. 9. Add more rum if mixture is too thick. 10. Pour into prepared greased pan and Bake in the preheated oven for 40 to 45 minutes or until a skewer inserted into the center comes out clean. 11. Remove from the oven and let it cool for 10 minutes, then invert onto a cooling rack. Let it cool for 20 to 30 minutes. For the rum syrup: 1. In a large saucepan, combine the butter, water and sugar. Cook over a medium heat until the butter melts and sugar dissolves. Increase the heat so the liquid can be reduced, but do not let it boil over. 2. Remove from the heat and add the rum and vanilla. Soaking cake in rum Syrup 1. Wash and dry the pan, then place back over the cool cake and turn cake back over. 2. Pour the hot syrup over the cake and let it soak in. This will need to be done about three times over 1 to 2 hours, then leave to soak overnight (about 8 hours). 3. The syrup should be warm, else it won't soak completely into the cake. 4. When ready to serve, turn the cake out onto a serving dish. Small slices are recommended. Shelf life for this cake is about a week. |
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