BLUEBERRY,CARDAMON BROWNIE ROCK CAKE


Those who are following me know that I’m

trying out varieties of these rock cakes .Rock

cake like cookies . They are soft inside and melt

in mouth cakes, and easy to make.

This time I mixed half almond flour and half

all purpose flour ,and the texture was good .

I used blueberry ( as it’s in season ).You can use

any other berries of your choice .

Now to the recipe ..

INGREDIENTS

100 gm butter

100 gm sugar ( use half brown sugar)

2 tbsp.cocoa powder ( unsweetened)

100 gm almond flour

100 gm all purpose flour

1/4 cup milk

1 tsp baking powder

3-4 tsp cardamon powder

A few blueberries

A pinch of salt

METHOD

Melt the butter and chocolate in a bain-marie

( double boiler) .

Beat eggs,sugar,cardamon powder,salt together

for few minutes.

Mix the egg mixture in to the chocolate mixture

Mix the flours and baking powder together

Fold the mixed flour into the chocolate mixture

and mix till well blended with milk .

Even if the mixture looks thick do not worry,it

will be soft .

Place rustic spoonfuls in a greased tray ,and

bake in a 180 C oven for 25 minutes.

Allow to cool and store .

Can be served with ice cream too😋.

BANANA’N’ RUM UPSIDE DOWN CUPCAKE


Wow ! This was delicious !Banana combined

with brown sugar and rum was tooo good.Easy

on the mix and time.Worth the try!

To the recipe right away

Turned upside down!😀

INGREDIENTS

1+1/2 cup all purpose flour

1/4 tsp baking baking powder

1/8 tsp baking soda

A pinch of cinnamon powder

A pinch of salt

1/4 cup oil

1 tsp banana essence

1 tblsp rum

1/4 cup yoghurt/ curd

2 eggs

3-4 yellaki banana/red banana/your choice

3/4-1 cup brown sugar

Extra brown sugar

5-6 tsp . butter

METHOD

Mix the dry ingredients together.

Mix the wet ingredients till sugar is dissolved.

Now mix the wet ingredients, into the dry

ingredients and mix well with a spatula .

Slice the bananas.

Add 1/2 tsp butter in each cupcake tin.

Sprinkle the extra sugar according to your taste

Keep 1-3 slices of banana at the bottom, and

scoop on the cake batter.

Bake in a moderate oven (180C) for 20-25

minutes or until done.

Can be served with cream, ice cream , or

served plain.

LEMINT ALMOND MUFFINS


Lemint is lemon and mint ..(before you start to get confused).Well, i was beginning on

lemon and almond muffins,then my innovation lights turned  on ,and my attention drew

to the mint leaves in the kitchen .I love Mint coolers(lime juice with mint),and the picture

of mint leaves  in the drink ,drove me to innovate this awesome recipe.So let’s get into

the recipe.

INGREDIENTS

8 oz /2 cups coarsely ground almonds

1/2 cup flour

1 cup sugar

grated rind of 1 lemon

juice of 1 lemon

2 eggs

1/4 cup chopped mint leaves.

1 tsp.baking powder

METHOD

Add almonds.and flour in a bowl,with the rind,sugar mint and baking powder .

Beat eggs with the lemon juice and add to the flour mixture.If the mixture is too thick add

a little milk or water.Pour into muffin moulds and bake in a moderate oven (180 degrees

for 25-30 minutes).

 

 

 

 

CARAMEL COCONUT CAKE


This is a milk sponge with a broiled sugar and coconut topping.Easy to make and tastes

good.You can use dessicated coconut or any other variety of dried coconut.I am giving you

a recipe with fresh roughly grated coconut.Let’s get into the recipe now.

INGREDIENTS

2 eggs

3/4 cup sugar

1.5 cups milk

1 tblsp.butter

1 tsp.vanilla essence

1+1/4 cup flour

1 tsp.baking powder

METHOD

Heat milk and mix in the butter and keep aside.Separate the yolks and the whites.

Beat egg yolks and sugar with vanilla well till creamy.Beat egg whites to a stiff froth.

Sieve the flour with the baking powder add to the beaten yolk mixture.Next add egg

whites  and milk and blend well (paddle attachment) .Pour in  greased tin,and bake in a

moderate oven 180 degrees for 30 minutes.

Coconut Caramel Frosting

3/4 cup coconut grated-I kept the grated coconut in the oven till the cake was baking

and added to the frosting.(This created a lovely aroma added to the cake aroma)

1/4 cup brown sugar

3 tblsp .butter

1/2 cup cream or coconut cream.

Heat all these together till hot, add coconut and pour over cake  whilst still warm.

Return to oven for 2 -3 minutes till you see it bubbling on top.

Remove from oven.

You could garnish with toasted nuts if you like.

 

 

 

 

 

BUTTERSCOTCH PUDDING


This is an awesome dessert which could be made eggless too.I have shared the eggless

version before.. BASIC BLACMANGE WITH VARIATIONS (EGGLESS) .Now i would like to

share the egg version.Another note ,i would like to make is, try your best to use the brown

sugar, if not available use the white sugar but, make sure you caramelise to get a nice

brown  butterscotchy look.When praline is topped while serving it is surely a delight!

Okay!Now for the recipe

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Ingredients

2.5 tblsp.butter (salted or unsalted)

3/4 -1 cup brown sugar

3 eggs (yolks and whites separated)

3.5 tsps geletine mixed in half cup hot water

3 cups milk

1-2 tblsp brandy (optional)

Heat butter and sugar in a saucepan on medium flame.Do not stir (let the butter melt and

the mixture change color).Then mix gently to get the syrupy look.Remove from fire.

Beat the egg yolks slightly and add to the milk.Mix well.Add to the caramelised

mixture.Next add the gelletine mix,and keep cooking on a very slow fire,till you get a light

custard texture.(not thick).(patience needed).Add brandy.

In the meantime,beat egg whites to a stiff froth.Fold in to the custard mixture (a little

warm is fine)when cool and refridgerate till its set.

Serve with praline.

Tip.You could make a trifle pudding with a piece of cake at the bottom,and this pudding on

top with chocolate drizzle and praline will be another delight

 

 

 

FRUIT TRIFLE(with variations)


Trifle desserts  are an all time favourite ,and who doesn’t love this layered and eye

pleasing  dessert.? Trifles originating from England, can be made into different

flavors.Its all in your creativity, that you produce a good combined dessert.This recipe that

i’m going to give you now is free from fresh cream.

Leftover cake pieces ,can be transformed into this lovely dessert.The custard and the fruit

juice ,can be any flavor.Sherry ,rum or brandy can be used with the juice ,or plain fruit

juice,caramel syrup could be used to satisfy the non-alcoholic.Even the sponge can be

different!So hit the innovation button!

Very simple and easy !

Ingredients

For the base

1 thin piece of  vanilla sponge cake (even eggless could be used  BASIC CAKE (EGGLESS)WITH VARIATIONS)

1/2 cup fruit juice (mango and pineapple)

1 cup stewed pineapple pieces  and mango (if available)

2-3 tblsp.sherry.

For the custard (eggless)

2.5 -3 cups milk

2.5  tblsp.vanilla custard powder

2-3 tblsp.sugar

Method

Take  half cup of milk only first, and mix in the  custard powder free from lumps.

Next add the  remaining milk and sugar and heat in a  thick bottomed  pan.Once it has

reached a boil add the milk and custard powder mix.Keep stirring (.Once you add the

custard powder  you should be vigilant or the  custard will get burnt) .When you see the

custard turningthick and glossy,remove from fire and set aside.

For the top layer

1 packet raspberry /strawberry jelly crystals.

Prepare as instructed in the type or brand of jelly you have.

For assembling

Place the thin sponge cake at the bottom of the dish you wish to.

Poke holes with a fork or skewer.Drizzle the sherry over.Next add the

fruit juice.(not too soggy),with the fruit pieces.

Pour the custard over this.

Next slowly pour the jelly,and allow to set in the refridgerator.

 Few variations for trifle

1.Brownie base,or chocolate base+chocolate custard+chocolate ganache.

2.Caramel  sponge+coffee custard+butterscotch candy crumbled+caramel jelly/jaggery

jelly

3.Pineapple sponge +coconut milk custard+fruits like pinepple, mango,kiwi+strawberry

jelly.

4.Red velvet sponge+cream cheese,or vanilla custard +strawberry jelly.

5.Coffee sponge+coffee liquor+cream cheese/mascapone cheese +wine jelly

6.Sponge cake+passion fruit juice+white  chocolate custard+passion fruit jelly

China moss can be used to make jellies of your choice and flavor.

You could top with fresh cream,or instead of custard you can use cream too.

Any type of nuts,macaroons marshmallows ,cubed jellies,can be included.

I have only given an outline of ideas,there are many many more on my mind.

Thought to create a new category titled trifles???

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VEGAN WALNUT BROWNIE


Who doesn’t like brownies?No doubt all love

it.There are many brownie variations that I

have to share with but, today I’m giving you the

recipe for vegan walnut brownies.
http://calinskitchen.com

INGREDIENTS
100 gms.melted butter/olive oil/vegetable oil

1 cup flour

1/2 cup cocoa powder

1 cup curd or yoghurt

3/4 cup sugar( brown or white) sugar free

naturo 50 gms for sugar free cakes

1 tsp.vanilla essence

1/4 cup chocolate chips (optional)

1+1/2 tsp.baking powder

1+1/2 tsp.baking soda

100 gm walnuts chopped

METHOD

Beat the curd and sugar till sugar melts(lightly

powdering the sugar will save time).

Add the rest of the ingredients one by one and

blend to get a silky chocolatey texture.(keep

half of the walnuts to add on top).

Pour into a greased mould.Top with reserved

walnuts and bake in a moderate oven for 30-35

minutes. (180 degrees).

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DATE ‘N’WALNUT BANANA CAKE


This is also a quick recipe ,if you have all the

ingredients at hand.

Baked this in a bundt tin,and all loved it.

The blend of the bananas dates, and the crunch

of the walnuts is awesome.

So let’s go to the recipe.

INGREDIENTS

200 gm butter

125 gm.brown sugar(preferably)

3 eggs

225 gm flour

1+1/2 tsp.cinammon powder

4 tbsp.honey or thick caramel syrup ( optional)

3 ripe bananas mashed

125 pitted and chopped dates

75-100 gm walnuts chopped

1 tsp baking powder

METHOD

•Mix all the ingredients together, except the

bananas and dates in a food processor or a

cake beater.

•Add the bananas and dates and mix, for

another 1-2 minutes.

•Pour into a greased bundt tin,and bake for

35-40 minutes or untill a  skewer inserted,

comes out clean.

•After its cool,transfer to a serving tray and top

with glaze or chocolate sauce.

For the glaze
4 tblsp.honey

3 tblsp butter

few walnuts

Honey can be replaced with sugar

Method
Heat these ingredients for 4-5 minutes and

glaze the cake.

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TRIPLE CHOCOLATE BROWNIES (Flourless)


This is a very moist Brownie to be served with

ice cream or chocolate sauce.

My suggestion for a variation
Chocolate mousse, coffee mousse,mocha

mousse,vanilla mousse,pista mousse,or any of

your favourite mousse,layered on top of this

brownie,and dusted with chocolate

powder,and chilled will be an excellent dessert.

INGREDIENTS
175 gm.butter
100 gm.dark chocolate
4 eggs
3/4 cup yoghurt /curd
1/2 cup cocoa powder
75 gm brown sugar
100 gm sugar
3 tblsp honey
1 tsp.instant coffee
125 gm chocolate chips(dark/milk)
125 gm.nuts(hazelnuts and walnuts coarsely chopped)
a pinch of salt.
1 tsp.vanilla essence

METHOD
Melt the butter,dark chocolate, the sugars, honey and instant coffee over a pan of boiling water,untill sugar is dissolved.Allow to cool.
Beat the eggs with salt and essence,gradually add the chocolate mix.Add the chopped nuts and chocolate chips,and mix lightly.
Pour into a greased dish and bake in a moderate oven for 30 minutes. You can refrigerate and cut into desired shapes.

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