Chocolate Pops

Left with Cake scraps? Or, as in my case, leftover tea cake from the market that noone wanted? :$
Cake gets a makeover for a post school treat 😀 …. There you go – Chocolate pops!

 

Chocolate Pops
Chocolate Pops

 

  1. Take a plain cake
  2. Powder it with your hand
  3. Pour warm melted chocolate*
  4. Mix it well
  5. Refrigerate till hard
  6. Take it out and make balls
  7. Roll it around pop stick or ice-cream stick and roll it in sprinkles…

 

*Place a bowl with chocolate over a bowl of simmering hot water till the chocolate melts or else heat fresh cream and toss in, chocolate into it, mix till its melts completely

Kids simply love this one! You can even try them to make the balls and roll it in sprinkles for you!

Till next time!

Swiss roll

Coconut-Chocolate Swiss Roll

 

This one will take some amount of practice before you a perfect roll. I recently tried my hand at it; though not too happy but not disappointed. Taste was perfect. Just that I didn’t get a smooth and crack free roll 🙂  …But by second time around you get a hang of it

 

All purpose flour / Refined flour – 90 gms

Baking powder – 1 and 1/2 tsp

Cornflour – 1 Tbsp

Eggs – 4 nos (separated)

Sugar powder – 160 gms

Vanilla Essence – 1 and 1/2 tsp

  1. Sieve the flour, baking powder and cornflour and keep aside
  2. To yolk add sugar powder, vanilla essence, 1 tsp of water and beat till you get a creamy in color
  3. Beat egg whites till stiff and dry
  4. Add the sifted flour and beaten egg white into the yolk mixture slowly in batches and mix gently with a spatula
  5. Pour into greased 25 x 38cm swiss roll tin with a butter paper. SPread it evenly
  6. Bake it immediately in a pre heated over at 180 degree C for 20-25 minutes
  7. Take it out and upturn it immediately on a greased butter paper (you can add castor sugar on the butter paper also)
  8. Remove the tin and the butter paper lining
  9. Put another butter paper on top of the upturned cake and roll it immediately. Rolling needs to be done while the cake is hot
  10. Keep the cake aside  and prepare your filling / icing

 

You can use anything for your icing – fresh cream, melted chocolates. jam, cherries, whipped cream etc etc. What I did was : Whipped butter with icing sugar and added melted chocolate to it. I coated the swiss roll with this in and out which also helped me hide the flaws 😉

* you can make chocolate swiss roll by adding 2 Tbsp cocoa powder to the flour / brandy swiss roll by adding 1 -2 Tbsp brandy to the yolk mixture

 

Till next time… happy baking! 🙂

 

 

Coconut Cake

Coconut Cake Pic: Priya Q

I had dessicated coconut lying in freezer for sometime. Since non of us are too much in barfi kinda sweets; I didn’t know what to do with it till an idea flashed … we love cakes..so why not a coconut cake! and Voila was it delicious!? Nah, my 1 year old was not the only taster but many other friends who passed that verdict :D. Do try it!!

Unsweetened Desiccated Coconut – 1 and 1/2 cups
Unsalted Butter – 1 cup (softened)
All-Purpose Flour (Maida) – 2 cups
Baking Powder – 1 tsp
Vanilla Essence – 1 tsp
Castor Sugar – 2 cups
Whole Milk – 1 cup
Salt – 1/4 tsp
Eggs – 3 nos

  1. Preheat the oven to 185 degree C
  2. Prepare the tin for baking (grease and flour method OR grease-butter paper-grease method). Keep aside
  3. Combine flour, baking powder and salt
  4. Beat butter with mixer
  5. Gradually beat in sugar on medium speed till creamy
  6. Add vanilla essence to it, keep stirring
  7. Beat in eggs, 1 at a time
  8. Alternately beat in flour mixture and milk in 3 batches over low speed
  9. Raise the speed to medium and beat batter 1-1/2 minutes till soft
  10. Now fold in coconut with a spatula
  11. Tip in the mixture into the greased mould
  12. Bake for about 40 minutes at the temp of 185 degree C and another 10 minutes at 200 degree C (till a toothpick comes out clean)
  13. Cool cake on a rack
  14. Dust it with dessicated coconut
  15. Serve

 

*All ovens vary so use your judgment pertaining to temperature !

 

have fun cooking!

 

 

Carrot Cake

Carrot Cake Pic: Priya Q

 

Starting the first blog of 2012 on a sweet note… Oh well, I need not say anything about this cake except warn you – it is so damn yummy that you might finish it in one sitting especially if your friends and family is around.. Very simple and easy Carrot cake recipe just for you :))

To get the best result, it is highly advisable to use baking measurements – cups, spoons, scale etc

 

Refined Flour (Maida) – 2 cups
Castor Sugar – 2 cups
Baking powder – 1 tsp
Baking soda – 1 tsp
Salt – ¼ tsp
Cinnamon powder – 1 tbsp
Grated carrots – 3 cups
Eggs – 4 nos
Oil – 1 cup

 

  1. Prepare the tin for baking (grease and flour method OR grease-butter paper-grease method). Keep aside
  2. Mix all the dry ingredients in a bowl
  3. Add carrots and oil and mix well with hands or a spatula
  4. Add eggs and blend it using an electric mixer. Start at a low speed and when blended, turn to high speed for about 2 minutes
  5. Pre-heat the oven at 180 degree C for 10 minutes
  6. Tip in the cake dough into the prepared tin
  7. Bake it for about 1 hour at 180 degree C
  8. Remove on a wire rack and let it cool
  9. Once cool, dust with icing sugar
  10. Serve

 

*I use the grease-butter paper-grease method for cake tin
** If after 45 minutes you feel the cake is way away from done. Then increase the temperature to 200 degree C for the last 15 minutes. All ovens vary so use your judgment 🙂

*** add 1/2 to 3/4 cups of chopped walnuts and you have Walnut Carrot Cake 🙂

 

wishing you all  a sweet and delicious New year! Binge on! 🙂

Priya

Chocolate Banana Cake

Chocolate Banana Cake Pic: Priya Q

 

This one is for my friends Akhila and Adheeth….Akhila finally I get to posting the recipe! Adheeth…its quite a simple cake recipe you can use! I will be posting more in the time to come 🙂

Ripe Bananas – 3 nos

Castor Sugar – 3/4 cup

Refined Flour (Maida) – 185 gms

Baking Soda – 3/4 tsp

Baking Powder – 3/4 tsp

Eggs – 2 nos

Olive Oil – 3 Tbsp

Milk – 1/4 cup (roughly 60 ml)

Dark Chocolate – 100 gms

  1. Lightly beat eggs and keep aside
  2. Grate Chocolate and set aside in the fridge
  3. Prepare the baking dish – Grease, line butter paper and re-grease
  4. Sift the flour with baking soda and baking powder once
  5. Mash bananas nicely and combine with sugar
  6. To the sifter flour add eggs, olive oil and milk and gently mic with a wooden spatula/spoon
  7. Preheat the oven at 180 degree C
  8. Fold in the grated chocolate
  9. Pour into the baking dish
  10. Bake for about 50 minutes or until the skewer comes out clean
  11. Cool the cake on a rack before slicing
  12. Serve warm or cold

 

* I had punctured few holes in the prepared cake while cooling it off and poured some chocolate sauce over it to get a marbled effect

** you can add walnuts to it after adding chocolate for a walnut chocolate banana cake!

*** I have used both baking powder and soda since chocolate is being used for this cake recipe

 

Till next time….happy cooking!

Black Forest Cake

Black Forest Cake Pic Credit: Priya Q

I made this cake for my husband’s birthday an year back and everybody had good good things to say 🙂

Chocolate sponge cake
Tinned canned cherries and syrup – ½ portion
Fresh whipped cream – 1 cup
Powdered sugar – 3 tbsp
Vanilla essence – 1/2 tsp
Grated dark or plain chocolate

  1. Beat the cream over a tray of ice cubes with a hand beater. Do not over beat. It should form soft peaks. Fold in the sugar and vanilla essence. Mix gently.
  2. Put some icing in a icing cone leave the rest in the bowl. Refrigerate both
  3. Slice the cake into two halves.
  4. Fill cherry syrup in a sprayer and spray evenly on each half. Allow to soak for 10 minutes
  5. Spread the cream icing on lower half and cover it nicely
  6. Place the cherries on the cream and place the other half of the cake on top
  7. Decorate your cake using icing cone
  8. Decorate with cherries
  9. Sprinkle chocolate flakes all over the cake

 

Sponge cake

Sponge Cake used for Black Forest Pic credit: Priya Q

This is fatless version that can be used as a base for many cakes like black forest, white forest, logs, swiss rolls etc

Eggs – 4 nos
Refined flour (maida) – 85 gms
Baking powder – 1 and ½ tsp
Cornflour – 1 tbsp
Sugar powder – 160 gms
Vanilla essence – 1 and ½ tsp
Brandy – 1 tbsp

  1. Sieve together – refined flour, baking powder and corn flour
  2. Separate egg whites and yolks
  3. Beat egg whites till stiff and dry (it should form firm peaks)
  4. To the yolk add sugar powder, brandy and vanilla essence and 1 tsp of water. Beat till you get an off white mixture
  5. To the yolk mixture add 1 tbsp each of egg white mixture and refined flour mixture and slowly and gently mix in cut and fold method. Keep repeating till everything has been incorporated
  6. Pour this into a greased tray (greased, lined with butter paper and re greased)
  7. Spread the mixture evenly
  8. Bake it immediately in a preheated oven at 180 degree C for 20 minutes*

*time varies from oven to oven. So check with a toothpick in about 15 minutes. If it comes out clean then your cake is done
* for a chocolate sponge cake add 20 gms of cocoa, ¾ tsp baking soda and ¾ tsp of baking powder to 65 gms maida

Apple and Oatmeal Muffins

Apple and Oatmeal Muffins Pic credit - Priya Q

Tried this out yesterday after watching it made on one of the cookery show on TV albeit I made few changes of my own…. in the original recipe salt was added; however I though it wasn’t required since I was using salted butter. Also I added vanilla coz me thinks where there is egg add few drops of vanilla. I intentionally left out cinnamon powder since my husband kinda doesnt like it…hmmm whatelse did I change! Oh yeh I added ingredients going by my instinct not quite following the order that was suggested…. but the result was still good 🙂

 

All purpose flour (maida) – 160 gms
Butter  -125 gm
Sugar – 150 gms
Apples – 100 gms (peeled and diced)
Oatmeal – 40 gms
Eggs – 2 nos
Vanilla essence – 2-3 drops
Baking powder – 2 tsp

  1. Dry toast on a pan oatmeal and keep aside
  2. Sauté chopped apples in butter and keep it aside
  3. Cream the butter and sugar using an electric beater
  4. Add eggs and beat it again
  5. Fold in the flour, baking powder, toasted oatmeal and blend
  6. In the end add the apples and gently fold using a spatula
  7. Line the muffin tray with muffin paper
  8. Fill in muffin moulds with the batter
  9. Bake at 170 C for about 30-35 minutes

*add cinnamon powder for enhanced flavor
* after baking I put my oven on broiler mode for about 10 minutes which gave me a nice crunchy crust

Easy Chocolate Cake

Easy Chocolate Cake Pic credit: Chitra Gupta

Thanks Chitra for the easy chocolate cake recipe 🙂

All purpose flour (Maida) – 1 cup (heaped)
Sugar – 3/4th cup
Refined Sunflower oil – 3/4th cup
Baking powder – ¾ tsp
Cocoa Powder – 1/4th cup
Vanilla essence- ½ tsp
Eggs – 4 nos

For Icing:  Chitra used the ready-made Pillsbury chocolate icing on this cake. To make your own home made icing you can use the following. Melt chocolate in a microwave safe bowl, add fresh cream to it. Initially it will become a bit hard, but keep adding the cream and stir well, till pouring consistency is reached.

  1. Whip the eggs and sugar together in a blender, till the sugar dissolves completely, and the consistency is slightly creamy
  2. Then add the vanilla essence and refined oil to the egg sugar mixture, whip again thoroughly
  3. In the meantime, sieve together the maida, cocoa powder, and baking powder
  4. Grease a baking dish and lightly dust with maida
  5. Gently add the whipped mixture to the flour mixture, stirring continuously, beating the mixture till air bubbles are visible on the top.
  6. Gently pour the mixture into the greased tin and bake in pre heated oven at 180 degrees for 45 minutes.
  7. Check with a knife to see if done, cool.
  8. Cut the cake into two equal halves, (use a thread to get a clean cut)
  9. Slather the icing onto both the halves, join them again
  10. Cover the cake with the icing, place in the fridge to cool and the icing to set
  11. Later you can dust the cake with icing sugar, using a sieve, (can use any stencil too, to create patterns)

*for a healthier version, replace all purpose flour with wheat flour. The cake will be browner but tastes equally good.

Chitra Gupta is a homemaker and a mother of two lovely kids. She believes in making food interesting and enticing through lots of experimenting. She ensures her family has healthy food through the week. However, some days she believes in some sinful indulgence too!

Chocolate Walnut Muffin

Vegan Chocolate Walnut Muffins
Creative Commons License photo credit: roygbivibgyor

Picnics, parties, school lunch break and any time snack; muffins are an all time favorite for most of us! Plain sponge, coffee, chocolate there are so many way one can bake muffins! This one is with Chocolate and Walnut. The last recipe for the walnut week. That definitely doesn’t mean no more walnuts! If I come across an interesting recipe, would definitely share!

Eggs – 2 nos
Sugar powder – 200 gms
All purpose flour (maida) – 130 gms
Cocoa powder – 4 tbsp
Baking powder – 1 tsp
Baking soda – 1 tsp
Vanilla essence – 1 tsp
Butter – 160 gms
Milk – 2/3 cups
Chopped walnuts – 150 gms

  1. Sieve the flour with cocoa powder, baking powder and baking soda and keep it aside
  2. Melt the butter with milk but do not boil
  3. Beat the eggs lightly till frithy and then add sugar powder, vanilla essence and mix
  4. Gradually add the flour mixture prepared earlier and the butter with milk mixture. Beat lightly
  5. Finally fold in the walnuts
  6. Mix gently and pour it into paper lined muffin tray
  7. Top with whole walnut and bake in a preheated oven for 30 minutes at 180 degree C

Till next time…happy cooking!