Thursday, December 14, 2017

Baked Strawberry yogurt

If somebody asks me, to name the best dish i made this month, i would say this strawberry yogurt. Such a simple recipe but the taste is bang on, sweet and mildly tangy a perfect balance of taste and that gorgeous color the berries give the dessert is amazing!
My lil one licked the bowl clean, soon after i finished clicking pictures. And he did lot of publicity too, to his brother and father. I remember clicking pictures of the dish, removing the memory card from the camera and putting it in my system. But weird, i m not able to find the pictures in my card or in my system. It has vanished in thin air! 
As i type this post,  i m scanning my memory card to find if i had mistakenly deleted the files. Man, i m aging, seriously! cannot imagine such situations, hope i don't forget my kids somewhere!
Only reprive is i posted a pic in my instastory, a picture clicked from my iphone, so here i m publishing this post with that lonely picture. Wish me luck, will update once i get the lost photos or will make the dish again for pictures.
Anyway it is a simple and yet yumm dessert, with fresh strawberries in the market, i m sure i will make them again pretty soon!
1 cup yogurt
1/4 cup condensed milk
1/2 cup homemade palm jaggery syrup
10 nos plump strawberries
Hung curd, few fresh strawberry slices for garnish

  • Preheat the oven to 180C.
  • Wash and hull the strawberries. Take them in a blender, add yogurt, condensed milk and palm jaggery syrup. Blend well.
  • Pour  the mixture in 4 ramekins. Place in a deep baking tray, add water to the tray. Bake in the preaheated oven for 30 minutes or until the top looks set.
  • Once done, remove it from the oven, take care, the water would be too hot. Carefully remove the ramekins from the water bath. Let it cool down fo r10 minutes. Cling wrap and refrigerate until serve.
  • While serving add a dollop of hung curd, garnish with fresh strawberry slices and serve.

This is part of the Bake-a-thon 2017
An InLinkz Link-up

Monday, December 11, 2017

Eggless whole wheat pumpkin chocolate cake with peanut butter frosting

I made a batch of pumpkin puree and freezed to use it later in some dessert or atleast some soup. It totally skipped my mind and last week while organizing my freezer, i saw the 3 ziploc pouches. 
I made this pumpkin chocolate cake using a batch of that puree yesterday and frosted it with our favorite peanut butter frosting. I have flavored the cake with cinnamon. 
The cake again came out moist and though it tastes a bit pumpkiny, the peanut butter frosting, seals it so beautifully and gives a great taste to the cake.
My lil one loved the frosting, and licked the frosting compltley off his slice and left the cake. My elder one loved the cake and was happy to see another cake waiting for him today.

1.5 cups whole wheat flour 
1/4 cup cocoa powder 
1 tsp baking powder
1/2 tsp baking soda
3/4 cup sugar 
1/2 cup - 3/4 cup pumpkin puree
1 cup butter milk
1/4 cup water
1/2 cup oil
1 tsp cinnamon powder
Peanut butterfrosting 
100 grams butter
1/2 cup peanut butter
3 cups of icing sugar
2-3 tsp of milk

  • Take butter and peanut butter in a large bowl. Using a electric beater, beat the until light and fluffy. 
  • Now add 1 cup of sugar at a time and beat the mixture until light and fluffy, add 1 tsp of milk at time to check the consistency.  I needed around 3 tsp of milk to get the frosting to spreadable consistency.
  • Cover and refrigerate until use. I normally make the frosting an hour before i frost my cakes. 
Chocolate drizzle
50 grams of lindt dark chocoalte
1 tsp butter

  • Chop the chocolate into small chunks, take it in a microwave safe bowl. Microwave at high for a minute. Remove and add butter and whisk well to combine. The sauce should be smooth and silky. Keep aside until use.
  • Preheat  the oven to 180c . Grease 2, 5 inch pans and lay them with parchment.
  • In a wide bowl take flour, baking powder, baking soda, cinnamon powder and cocoa powder together and whisk well to combine.
  • In another medium sized bowl, add pumpkin purée, buttermilk, and oil,  mix well.
  • Add this liquid ingredients to the dry ingredients, using a spatula mix them together in a single direction.
  • Divide the batter among the 2 pans and bake them in the preheated oven for 45-50 minutes or until skewer inserted in the middle comes out clean.
  • Remove the pans from the oven let it sit for 5 minutes then unmould it on to a wire rack for the  to cool completely.
  • If serving as such., slice them warm and serve Along with your evenjng the/coffee.
  • Since I was planning to frost them, I cooled them completely, cling wrapped them and refrigerated until frosting.
To Frost and fill the cake
  • Mix 3  tbsp of icing sugar with 1/4 cup of warm water and keep ready.
  • Take a round cake board, add a blob of buttercream  to the center and place one round cake in the middle. This blob makes sure, that the cake stays put on the board without sliding.
  • Spread half of the sugar solution on top of the sponge, this keeps the cake soft. Add a thick layer of frosting on top. Spread it to cover the entire cake surface, do not forget the edges.
  • Now stack the second cake on top of this with its bottom facing the top. Spread the sugar solution on top of the cake.
  • Now add a thick layer of frosting on top and crumb coat the sides. Place the cake in the refrigerator for 10 minutes for the crumb coat to set.
  • Once set, add thick layers of frosting on top and using a offset spatuala smoothen it to set. I just used the large round piping tip and squeezed some sharp swirls on top. 
  • Chill the cake 10 minutes for it to set, Just before serving, i added some chopped cark chocolates and drizzled some chocolate sauce on top and served.

This is part of the Bake-a-thon 2017

Friday, December 08, 2017

Eggless Whole Wheat Strawberry & White Chocolate cake

Fresh strawberries are in season, i bought 2 boxes each for 3 dhs. Normally it would cost 5 dhs each packet, it is almost 1/2 the price. The nearby grocery has offer on Wednesday's. When you enter the shop around 10, you can find the neighbourhood ladies, busy picking up the fresh stock. We are so regular to these shops, so when we don't find fresh stock in the basket, we ask them to bring from the store room. 
This week, there were huge pallet boxes full of fresh strawberries, i couldn't resist myself, even though i bought 2 boxes last week.  As soon as i come home, i rinse them well in vinegar water, wipe them in a dry towel and refreigerate.
With Bake-a-thon running this month, i was doubly happy seeing these fresh berries. I immediately knew what to bake with them. Recently while looking for ideas, i came across beulah's page Full scoops and there was this beautiful strawberry loaf, couldn't take my eyes off it! Today's cake is inspired from there. 
I have used white chocolate and reduced the sugar used in the cake to just half cup. If you are planning to use dark chocolate, i would recomend using 3/4 cup of sugar.
The cake came out super delicious, i had my elder one and his friends at home after their evening play and they got to enjoy most of the cake, almost 3/4th of the cake vanished in minutes. It is a great hit amongst kids and none bothered about the fresh strawberry chunks inside, the white chocolate balanced the flavors so well.
1.5 cups of whole wheat flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 cup oil
1 cup chopped fresh strawberries
100 grams white chocolate, chopped into chunks
1 cup buttermilk
1 tsp vanilla extract
1/4 cup water
Strawberry compote
10 nos fresh strawberries
3 tbsp of palm jaggery syrup
1 tsp fresh ginger, shredded
1 clove
To Make Fresh strawberry compote
  • Wash and hull the strawberries. Chop them roughly. Take the chopped berries in a sauce pan and heat.
  • Once they start cooking, add palm jaggery syurp, ginger and cloves to it. Let this simmer, until the berries lose their shape and turn into a mush.
  • It takes around 15- 20 minutes. Using a potato masher, mash the berries roughly. Take it off the stove, let it cool completely. Store it in an air-tight container and refrigerate.

To Make the Cake
  • Grease an 8 inch round cake tin, lay it with parchment paper. Preheat the oven to 170C
  • In a large bowl, take together flour, baking powder and soda and whisk them well together.
  • In to the same bowl add sugar, chopped strawberries and white chocolate and mix them well into the flour mixture.
  • Mix together buttermilk, vanilla extract and oil in a measuring jug, whisk well and add this liquid to the flour mixture. 
  • Using a spatuala, mix the contents in one direction. Slowly add 1/4 cup of water and mix well. Pour the batter into the prepared tin. 
  • Bake the cake for 50-60 minutes or until a skewer inserted in the center comes out clean. Remove the cake from the oven, let it sit for 5 minutes, then carefully remove it to a wire rack. Let it cool completely.
  • I spooned some fresh strawberry compote on top and served the cake.

This is part of the Bake-a-thon 2017


Wednesday, December 06, 2017

Eggless whole wheat carrot orange cake with orange blossom cream cheese frosting

Carrot cake and cream  cheese frosting are match made in heaven. Any human being with a sweet tooth would agree on this. I personally love cream cheese frosting, but only next to buttercream. Buttercream and me are kind of love at first sight. Maybe it is because i got a decent frosting with buttercream. 
So when i decided to make a vegan orange carrot cake today, i wanted some other flavor in the cake.  While googling for some ideas, i came across this orange blossom water, luckily i had it in my pantry. I have used this to flavor the cake as well the frosting. 
The cake has got a beautiful crumb, i have added 2 tbsp sooji in my regular cake recipe, as last time when i baked some carrot muffins, though the top was dry, the bottom was very soggy, when i tried reading about it, some say that the extra moisture from the carrots might have done it. I m not sure, whether it was the moisture that caused it, so far a safer side, i added semolina and indeed the cake was perfect.
I have to experiment with the same muffin recipe again to confirm this. Anyways everybody at home loved the orange blossom water flavoring in the cake and as well in the frosting. My hubby even suggested that i should bake this cake for a birthday, as he finds the sugar perfect in the cake.
I would definitely recommend this cake for celebrations. If your people like marmalade, you can spread 1 or 2 tbsp of it in the middle while filling the cake. Except for my hubby rest of us despise marmalade! I cannot stand that taste, dont ask me why!
Go ahead make this cake and if you bake from here, do tag me in your social media posts #icampinmykitchen or @priyasrinivasan in Instagram. Would love to see your cakes.
1.5 cups whole wheat flour
2 tbsp semolina/Sooji 
1.5 cups of shredded carrots
3/4 cup sugar 
2 tbsp black raisins
2 tbsp chopped almonds
1 tsp baking powder
1/2tsp baking soda
1 tbsp orange blossom water
1 cup orange juice
1/2 cup oil
Few chopped almonds for garnish

  • Grease 2, 5-inch round baking pans and mine it with parchment. Preheat the oven to 170C.
  • In a wide bowl take flour, baking powder and soda. Whisk well to combine
  • To this add semolina, almonds, raisins and sugar. Whisk well to combine. Add shredded carrots to the  dry mix and mix well.
  • In a measuring jug, take orange juice. Add oil and orange blossom Water to it and whisk well to Combine.
  • Pour the wet ingredients to the dry and using spatula mix well. Take care while mixing, mix in a single direction. 
  • Divide the batter amongst the 2 baking pans and bake in the preheated oven for 45-50’minutes or until a skewer inserted in the center of tb cake comes out clean.
  • Remove the cake from the oven to a wire rack, let it cool for 5 minutes, then slowly remove it from the pan and let it sit on the wire rack until it is completely cool.
  • If serving as such, i would suggest to serve it warm. If frosting, let it cool completely. Cling wrap the cakes and refrigerate until frosting.
Orange blossom water flavored Cream cheese frosting
100 grams butter, @ room temperature
100 grams cream cheese, @room temperature 
4 cups of icing sugar
1 tsp orange blossom Water 
  • Take together all the ingredients in a wide bowl. Whip using a electric beater until nice and fluffy.
Fill and frost the cake
  • Remove the cakes from the refrigerator. Scrap the top of the cakes.
  • Put a blob of cream cheese frosting on a cake board or a plate. This helps to hold the cake in its place while you frost. 
  • Place a cake layer on top. Brush the top with simple sugar syrup.Fill the top of the cake with cream Cheese frosting. Place the second layer bottom side up. Brush the top again with simple sugar syrup.
  • Crumb coat the cake with cream cheese frosting. This seals the crumbs well and gives a neat finish to the final decoration 
  • Refrigerate the cake for atleast 10 minutes before decorating it with cream.
  • I added another layer of frosting and piped some cream and top and garnished with some roasted almonds. Let the cake rest for 10 minutes before slicing.

This is part of the Bake-a-thon 2017

Monday, December 04, 2017

Eggless Chocolate Blender Banana Bread- using Frozen Bananas

Banana bread, you must be thinking, how many different recipes are there in the world?I myself have quite a few here in my kitchen and i bet there will be few hundred on the web. We love bananas and also banana bread, mix and match of few ingredietns you can bake a different one everytime.

I had some frozen banana's in the freezer, it is almost 3 months after navrathri, i haven't used them yet. Thanks to bake-a-thon, i remembered and baked these loaves yesterday.
The best thing about banana breads, everybody loves it at home. My kiddos are happy that they have something to snack everyday for atleast 3 or 4 days other than fruits and nuts.  yeah, i m lazy to make evening snacks, i either give them a banana or nuts, my lil one likes to have an apple, but if there is cake/bread at home, they are happy.
Baking in take-away containers are easy for me, i feel they are portion controlled in the first place, easy to store and if at all i m packing it to my hubby's office, it is easy and mess-free.
Feel free to use the normal loaf-pan or even muffin pans to bake these. They will yield 12 good plump muffins. Top it with some caramalized bananas and dulce-de-leche for a yummilicious treat

1.5 cups of whole wheat flour
1/4 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 cup sugar
3 nos frozen banana (i used philiphines banana)
1/2 cup oil
1 cup milk
1 tsp cinnamon powder
1/2 tsp candied ginger
1/4 cup of toffee bits
2 squares of lindt dark chocolate, roughly chopped
  • Preheat the oven to 170C. Line a loaf tin with parchment. i have used 3 take-away aluminium containers for baking. 
  • Remove the frozen banans from the freezer, place it in a microwave safe plate/bowl. reheat it for 15-20 seconds. The bananas will turn soft. 
  • Take the soften bananas in a blender jar, add sugar and 1/2 cup milk and blend smooth. To this now add flour, cocoa powder, baking powder and baking soda. Mix roughly with a spatula. Run the blender in short pulses for the ingredients to mix.
  • Add oil finally and run again in short pulses. Using a spatula, scrape down the sides. Divide the batter amongs the 3 baking tins. 
  • Top them with toffee bits and dark chocolate. Bake in the preheated oven for 35-45 minutes or until done.
  • Remove the baked loaves on to a wire rack, after 5 minutes, unmould them, let them cool. Serve it warm with evening coffee/tea.

This is part of the Bake-a-thon 2017

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