Pal Payasam

It's been long since I have written something here. I was busy with my sister and kids visit and I wanted to make all the delicacies my nieces asked me to prepare. I was on a baking spree and then roaming with them during the weekend. They left two days back and the apartment is very quiet now. I was so touched and little surprised when  my little niece send me a thank you mail. My sister brought few of my favorite food items with her which are easily getting vanished now.

 The celebrations of Onam is happening everywhere. I love this season where you can see everyone with the traditional Kerala saree , flowers on head and a smile on the face. I am terribly gonna miss my mother's onam sadhya as I have to go for work tomorrow. I was telling 'A' that I want to keep the tradition alive atleast by preparing a payasam. I headed straight to my kitchen after coming back from work. Ria's express pal payasam came to my rescue. I was really happy to have the payasam done in couple of minutes. Thanks ria for an awesome recipe. I quartered the recipe as there are only two of us who are going to consume it. I  avoided cashew nuts as it was already rich and creamy. I am sure I will make this again when I have guests come over.

Ingredients:

Milk - 4 Cups

Sugar - 1 Cup

Basmati Rice - 1/4 Cup

Directions:

Mix everything together in a pressure cooker and close the lid with weight and cook on high flame for one whistle. Reduce the flame to low and cook for thirty minutes with weight. Let go the steam , open the lid and stir.

 The consistency was perfect for me. I didn't add cashew nuts and raisins. If you are adding it then fry it a little. 

Chocolate Muffins

The entire nation is celebrating the grand victory of India winning the Cricket World Cup after 28 years. For me celebrations are incomplete without having a sweet. As you can see a lot of baked goodies were coming from my kitchen for my first ever bake sale. Now couple of my blogger friends are joining together to do a sweet post for the victory of our team. Come join  with us for our celebration !!!!

A muffin is an American English name for a type of bread that is baked in small portions. Many forms are somewhat like small cakes or cupcakes in shape. These are liked by both kids and adults alike. It can be made for breakfast or for brunch or literally for any time of the day. I usually prefer frosting in cakes and other baked goodies. I feel like they  are way too simple without a frosting. You can make muffins as it is or make frosting if you are like me who won't compromise with simple things. If you feel like treating yourself for something special, then indulge yourselves in these cute little ones !!!

Ingredients :


Chocolate Muffins

1/2 cup (113 grams) unsalted butter, melted and cooled

2 large eggs

1 cup (240 ml) buttermilk

2 teaspoons pure vanilla extract

1 3/4 cups (230 grams) all-purpose flour

2/3 cup (60 grams) unsweetened cocoa powder

1 1/4 cups (265 grams) light brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (170 grams) milk or semisweet chocolate chips


Chocolate Fudge Frosting: (optional)

4 ounces (120 grams) unsweetened chocolate, coarsely chopped

2/3 cup (150 grams) unsalted butter, room temperature

1 1/3 cups (160 grams) confectioners (powdered or icing) sugar, sifted

1 1/2 teaspoons pure vanilla extract

Method:

Chocolate Muffins :

Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter, or line with paper liners, or muffin cups.

In a large measuring cup or bowl whisk together the melted butter, eggs, buttermilk, and vanilla extract.

In another large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Stir in the chocolate chips. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.

Evenly fill the muffin cups with the batter. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

Chocolate Frosting :

 Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes). Spread a little frosting on each muffin with a knife or offset spatula.

PS : Batter shouldn't be over mixed. Be careful while filling the batter to the muffin cups. The batter will rise while baking.

I am sending this over to the week long celebration at Magpie Recipes for the grand winning of Team India winning the Cricket World Cup .

Chocolate Cheese Cake

Chocolate cheese cake tops as my favorite in the list of deserts. I would call a chocolate cheese cake as triple dose of chocolate. Chocolate is used in the crust , filling and over the top. The crust is made of chocolate wafers and melted butter. The middle layer is the main attraction. The sinful combination of chocolate, cream cheese and sour cream gave it a creamy texture. The final chocolate layer is made of cream and chocolate. Now you know Why I call it as a triple dose chocolate. I had a cousin who is coming by and I thought the cheese cake would be the perfect way to finish our weekend dinner. The best cheese cake I had was from a restaurant in vegas. Nothing can beat the taste of it. From then on the baker inside me was not giving me piece of mind. I was waiting for a reason to bake it. The chocolate cheese cake is a real showstopper. It hits you at the right spot.

Let me share a few tips in the baking of a cheese cake:

It is very important that the oven be at 350 deg F when you put the cake in it. I also recommend that you do not open the oven for the first 30 minutes at least! You bake essentially till the entire top of the cake has a dull finish, and the top just jiggles slightly when you tap the side of the pan. It should not move in waves as if it were liquid. To help prevent cracks, turn off the oven and let the cheesecake sit inside for an hour. To cut the cleanest slices, use a knife dipped in warm water. 

Recipe Source : joyofbaking.com

Ingredients :

Chocolate Cheesecake Crust:

1 1/2 cups (150 grams) chocolate wafer crumbs

1/3 cup (75 grams) unsalted butter, melted

Filling:

12 ounces (340 grams) semi-sweet chopped

24 ounces (680 grams) (3 - 8 ounces packages) full fat cream cheese, room temperature

1 cup (200 grams) granulated white sugar

3 large eggs, room temperature

1 1/2 teaspoons pure vanilla extract

1 cup (240 ml) full fat or light sour cream, room temperature

Ganache:

4 ounces (115 grams) semi-sweet  chopped

1/3 cup (80 ml) heavy whipping cream

1 teaspoon unsalted butter, room temperature

Method :

Chocolate Cheesecake: Butter or spray with a non stick vegetable spray, a 10 inch (25 cm) spring form pan. Preheat oven to 350 degrees F (180 degrees C) with rack in center of oven.

Crust: In a medium sized bowl combine the chocolate wafer crumbs and melted butter. Press the crumbs evenly over the bottom of the spring form pan. Cover and refrigerate while you make the filling.

For Filling: Melt the chopped chocolate in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside to cool.

Meanwhile, in the bowl of your electric mixer (or with a hand mixer) beat the cream cheese, on medium low speed, until smooth. Gradually beat in the sugar. Add the melted chocolate and beat until fully incorporated. Add the eggs one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and sour cream and beat until thoroughly incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.

Bake for about 50 - 55 minutes or until firm yet the center of the cheesecake will still look a little wet and wobbly. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools). Let cool and then cover with plastic wrap and refrigerate for a few hours before covering with the ganache.

Ganache: Place the chopped chocolate in a stainless steel bowl. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a few minutes. Stir until smooth. Cool slightly and then pour over cheesecake. With an offset spatula or back of a spoon evenly spread the ganache over the top of the cheesecake. Cover and return to the refrigerator for several hours or overnight. This cheesecake tastes best after being refrigerated for at least a day. Serve in small slices.

To freeze:  Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy duty aluminum foil and place in a freezer bag. Seal and return to freezer. Can be frozen for several months. Thaw uncovered cheesecake in the refrigerator overnight.

I am sending this across to Crazy for Cakes

I am also sending this over to Sweets for a Saturday, hosted by Sweet As Sugar Cookies

Madeleines

Madeleine's are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. Aside from the traditional moulded pan, commonly found in stores specialising in kitchen equipment no special tools are required to make madeleines.The flavour is similar to, but somewhat lighter than, sponge cake. I have never heard about Madeleines while I was in India. When I first came to U.S I came across the shell shaped beauties. After that I got addicted to these yummilicious treat. From then, the thought of making it at home started haunting me. During one of my regular visit to the baking store with my friend I was able to get the pan. I was very much excited to get the pan and from then I am searching for a reason to bake it.

I was planning to make it this weekend but was so tied up with several other things. I had a nice get together with my fellow bloggers on saturday. It was so nice of 'A' to drop me and wait for me while I  hang out with my blogger friends. And ofcourse after reaching home he started fishing for compliments. Now let's get back to the recipe.

Recipe Source : joyofbaking.com

Ingredients :

1/2 cup (113 grams) unsalted butter

1 cup (130 grams) all-purpose flour

1/2 teaspoon baking powder

1/8 teaspoon salt

3 large eggs, at room temperature

2/3 cup (133 grams) granulated white sugar

1 teaspoon pure vanilla extract

Method :

First, melt the butter and allow it to cool while you make the batter. In a small bowl place the flour, baking powder and salt and whisk until well blended.

In the bowl of your electric mixer, beat the eggs and sugar at medium-high speed until the mixture has tripled in volume and forms a thick ribbon when the beaters are lifted (about 5 minutes).  Add the vanilla extract and beat to combine. Sift a small amount of flour over the egg mixture and, using a large rubber spatula, fold the flour mixture into the beaten eggs to lighten it.  Sift the rest of the flour over the egg mixture and fold in being sure not to overmix or the batter will deflate. 

Whisk a small amount of the egg mixture into the melted butter to lighten it.  Then fold in the cooled melted butter in three additions.  Cover and refrigerate for at least 30 minutes, or several hours, until slightly firm. Position a rack in the center of the oven and preheat to 375 degrees F (190 degrees C).  Generously butter two 12-mold Madeleine pans.  Dust the molds with flour and tap out the excess.  (Could spray pans with Bakers Joy instead.) (Make sure the pans are well greased or the Madeleine will stick and be hard to remove.)

Drop a generous tablespoonful of the batter into the center of each prepared mold, leaving the batter mounded in the center.  (This will result in the classic "humped" appearance of the madeleines.)

Bake the Madeleine for 11 to 13 minutes, until the edges are golden brown and the centers spring back when lightly touched.  Do not overbake these cookies or they will be dry.

Remove the pans from the oven. Transfer the madeleines, smooth sides down, to wire racks to cool.  The madeleines are best served the same day but can be stored in an airtight container at room temperature for 2 to 3 days or frozen, well wrapped, for up to 1 month.

I am sending this across to Crazy for Cakes

Have a look at my Madeleine pan

Chocolate Cup Cake

"When you look at a cupcake, you've got to smile".

 Anne Byrn

Good things come small. A cupcake is a small cake designed to serve one person, frequently baked in a small, thin paper or aluminum cup. As with larger cakes, frosting and other cake decorations such as sprinkles are common on cupcakes. A standard cupcake uses the same basic ingredients as standard-sized cakes:  butter, sugar, eggs, and flour. Nearly any recipe that is suitable for a layer cake can be used to bake cupcakes. Because their small size is more efficient for heat conduction, cupcakes bake much faster than layer cakes.You can serve cupcakes for parties , as there is no mess of cutting it like layered cakes. Different shaped cup cake stands are available in stores. You can use these for birthday celebrations, bridal shower and for weddings. I am adding few pictures of different varieies of cup cake trees and stands.

Recipe Source: joyofbaking.com

Ingredients:

Chocolate Cupcakes:

1/2 cup (50 grams) Dutch-processed cocoa powder

1 cup (240 ml) boiling hot water

1 1/3 cups (175 grams) all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

Chocolate Fudge Frosting:

4 ounces (120 grams) unsweetened chocolate, coarsely chopped

2/3 cup (150 grams) unsalted butter, room temperature

1 1/3 cups (160 grams) confectioners (powdered or icing) sugar, sifted

1 1/2 teaspoons pure vanilla extract

Method :

Chocolate Cupcakes: Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners.

In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.

In another bowl, whisk together the flour, baking powder, and salt.

Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.

Fill each muffin cup about two-thirds full with batter and bake for about 16-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. You can either spread the frosting on the cupcakes with a small spatula or if piping, use a large Wilton 1M open star tip to make lovely swirls.

Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).

Cream Cheese Brownie

I am in a mood to tell a story. I don't know whether many of you are aware that I have three elder sisters and I am the youngest in the family. Yes, we are a bunch of girls and the population is increasing in number with me having five nieces and one nephew. So when all of us are there at home, lot of noice and cacophony will be there. I have a way to bribe kids to make them behave well. When I go home during holidays I carry a bunch of chocolates with me. I will tell the kids whoever behaves well will get chocolate, others won't even get a bite of it. All my sweety pies religiously followed it. When I am out of stock I will ask dad for help. 

We are visiting 'A' cousin this weekend. They have three adorable kids. I have only seen their snaps. What best idea than making a chocalate-y treat for them.  So I rolled down my sleeves and started preparing these dense fudge textured brownies. There are many types of brownies, but I am introducing you to a perfect combination - A chocolate brownie with a layer of cream cheese. The tanginess of cream cheese and richness of chocolate makes it perfect. I have bookmarked this recipe long back. Finally got a chance to prepare this. Let's see whether I will be able to get the kids to my side !!!

Recipe Source : joyofbaking.com

Ingredients:

Brownie Layer:

1/2 cup (113 grams) unsalted butter, cut into pieces

4 ounces (115 grams) unsweetened chocolate, coarsely chopped

1 1/4 cups (250 grams) granulated white sugar

1 teaspoon pure vanilla extract

2 large eggs

1/2 cup (65 grams) all purpose flour

1/4 teaspoon salt

Cream Cheese Layer:

8 ounces (227 grams) cream cheese, at room temperature

1/3 cup (65 grams) granulated white sugar

1 teaspoon pure vanilla extract

1 large egg

Method:

Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of the oven. Have ready a 9 x 9 inch  square baking pan that has been lined with aluminum foil across the bottom. 

In a stainless steel (heatproof) bowl placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and stir in the sugar and vanilla extract. Add the eggs, one at a time, beating well (with a wooden spoon) after each addition. Stir in the flour and salt and beat, with a wooden spoon, until the batter is smooth and glossy and comes away from the sides of the pan (about one minute). Remove 1/2 cup of the brownie batter and set it aside. Place the remainder of the brownie batter evenly onto the bottom of the prepared pan.

Then, in the bowl of your food processor (or with a hand mixer), process the cream cheese until smooth. Add the sugar, vanilla, and egg and process just until creamy and smooth. Spread the cream cheese filling evenly over the brownie layer. Spoon small dollops of the reserved brownie batter evenly on top of the cream cheese filling. Then with a table knife or wooden skewer, swirl the two batters without mixing them.

Bake in the preheated oven for about 25 minutes or until the brownies start to pull away from the sides of the pan and the edges of the brownies are just beginning to brown. Remove from oven and place on a wire rack to cool. Refrigerate the brownies until they are firm enough to cut into squares (at least two hours). Once chilled, remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board. With a sharp knife, cut into 16 squares. It is a good idea to have a damp cloth nearby to wipe your knife between cuts. These brownies can be stored in the refrigerator for several days.

P.S I used a  round baking pan. A square baking pan will be ideal for cutting the brownies into pieces.

I am sending this to Divya's event http://divyascookbook.blogspot.com/2011/03/dulce-de-leche-browniesto-celebrate-3rd.html

Shortbread Cookies

“Love isn't finding a perfect person. It's seeing an imperfect person perfectly.”

 Sam Keen quote

 Like I said earlier February is a month of celebration for me, starting with hubby's b'day and valentines day and my sis birthday. This is our first valentines after marriage. So it was even more special to us. I started giving 'A' hints about it a week back. Otherwise I am sure he would have forgotten  :-) .  But I gasped in surprise when he banged the door bell with a bunch of treats for me.  Let's come to the post now. Otherwise I will not stop on my blah blah blah !!!

Shortbread is a classic Scottish dessert that consists of four basic ingredients: flour, sugar, vanila extract and butter. It is generally made during holidays. It can be made in different shapes and sizes. You can get the desired shape by using your favourite cookie cutter. You can bake it in any tart pan or a rectangular pan. It is baked at a low temperature to avoid browning. When cooked, it is nearly white, or a light golden brown. It may be sprinkled with more sugar while cooling. It may even be crumbly before cooled, but will become firmer after cooling. I am just putting down the basic recipe of a shortbread cookies you can make variations by adding chocolate chips or coffee powder according to your taste and preferences. Flowers and hearts are popular on Valentine's Day , so I used my heart shaped moulded cookie pan for baking it.  

Recipe Source: joyofbaking.com


Ingredients:

1 cup (130 grams) all-purpose flour

1/8 teaspoon (1 gram) salt

1/2 cup (1 stick) (113 grams) unsalted butter, room temperature

1/4 cup (30 grams) powdered (confectioners or icing) sugar

1/2 teaspoon (2 grams) pure vanilla extract

Method:

Shortbreads: In a separate bowl whisk the flour with the salt.  Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until smooth (about 2 minutes).  Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated.  Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour or until firm.  

Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Bake for 8 - 10 minutes, or until cookies are very lightly browned. Cool on a wire rack.

Shortbread cookies can be kept in an airtight container for about a week or they can be frozen.

Brownie Tart

I wanted to bake a tart for so long and I was waiting for the right occassion to come. I have purchased the pan long back and was eagerly waiting for a reason to bake. Then my cuz told me her mom is coming to stay with her for a few days And it's been ages since I saw aunty. What better reason I should have to bake this yummy - licious goodie. It never occured to me to bake a brownie tart earlier. For my humble mind, brownie and tart are two different things. When I saw a recipe to mix both of it I was even more happy. This brownie tart has a nice fudgy texture. It's chocolate flavor is been highlighted by the use of both semi sweet chocolate and cocoa powder. The toasted pecans will add the crunchy effect for the elegant desert. The striking fact which make this desert unique is the addition of polka dots which cover the surface of the tart. The main bonus is that you can make the desert well in advance and keep it refrigerated for several weeks. All the party hosters keep that in mind !!! An easy striking desert on the table when your guest arrives!!!

Recipe Source: joyofbaking.com


Ingredients:

Brownie Tart:

1 cup (110 grams) pecans or walnuts, toasted and chopped into pieces

14 tablespoons (200 grams) unsalted butter, cut into pieces

3 ounces (85 grams) semi-sweet chocolate

1/2 cup (45 grams) unsweetened cocoa

1 1/4 cups (250 grams) granulated white sugar

3 large eggs

2 teaspoons pure vanilla extract

3 ounces (85 grams) regular cream cheese, cut into pieces 

1/2 cup (65 grams) all-purpose flour

1/4 teaspoon salt

Ganache:

2 ounces (60 grams) semisweet chocolate, coarsely chopped

1/3 cup (80 ml) heavy whipping cream

Method:

To toast nuts:  Preheat oven to 350 degrees F (177 degrees C) and toast nuts for 8-10 minutes until lightly browned and fragrant. Let cool and then chop into pieces.

Reduce the oven temperature to 325 degrees F (165 degrees C). Set the oven rack in the middle of the oven.

Grease, or spray with a nonstick vegetable spray, a 9 inch (23 cm) fluted tart pan with a removable bottom, and then line the bottom of the pan with parchment paper.

In a heatproof bowl, placed over a saucepan of simmering water, melt the butter and chopped chocolate. When the chocolate has melted transfer the mixture to a larger bowl.

Beat in (I use a hand mixer) the cocoa, then the sugar, into the chocolate mixture, until incorporated. (If you are doing this by hand, use a whisk.) Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and then beat in the cream cheese, until small pieces remain. Add the flour and salt and mix by hand just until the flour is incorporated. Stir in the nuts.

Place the tart pan onto a large baking sheet to catch any drips. Pour the batter into the tart pan and spread it evenly with an offset spatula or the back of a spoon. The batter will fill the pan almost to the top.

Bake for about 30 to 35 minutes or until the batter has set. If you insert a toothpick about 1 inch  from the edge of the pan it should come out clean. Remove from oven and place on a wire rack to cool for about 5 minutes. Then, with the end of a wooden spoon that is well greased (I spray it with Pam), make holes (spacing them evenly about 1 inch apart into the top of the brownie tart. As you insert the end of the wooden spoon into the tart twist the spoon to prevent the tart from tearing. You should have about 20 small holes. Then, with a small spoon fill the holes with the ganache. The ganache will sink as it cools so add more ganache, as needed. Let the tart cool completely and then cover and refrigerate. It is best to make this tart the day before serving to allow the flavors to blend. This tart will keep in the refrigerator for about two to three weeks.

While the tart is baking make the Ganache: Place the chopped chocolate in a small heatproof bowl.  Set aside.  Heat the cream in a small saucepan over medium heat.  Bring just to a boil.  Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes.  Stir until smooth.

Sending to BEST WESTERN DESSERT EVENT

Also sending to Delicious Desserts - An Annoucement and Giveaway

I am sending this to Divya's event http://divyascookbook.blogspot.com/2011/03/dulce-de-leche-browniesto-celebrate-3rd.html

Chocolate Butter Cake

February calls for a month of celebration for me. V - Day is fast approaching and my hubby is celebrating his B'day today. Its very special to us because this is the first b'day we are celebrating together after we got married. I wanted to make everything special for him. He is not a person who is so keen on celebrating birthday's and anniversaries. Infact there are several times where he forgets and asks me about the important days of our dear ones. He always says I am a store house of remembering such things. I can't express how important to me those little things in life. I always cherish such moments. I have a huge collection of birthday cards which I got from my childhood days onwards. Whenever I get time I go through the old photo albums and B'day cards. A peak to the b'day celebration.

Recipe Source: joyofbaking.com


Ingredients

Chocolate Cake:

4 ounces (120 grams) unsweetened chocolate, chopped

1/3 cup (30 grams) unsweetened cocoa powder (not Dutch-processed)

1 cup (240 ml) boiling water

2 1/4 cups (295 grams) all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup (226 grams) unsalted butter, room temperature

2 cups (400 grams) granulated white sugar

3 large eggs

2 teaspoons pure vanilla extract

1 cup (240 ml) milk

Frosting:

5 ounces (140 grams) unsweetened chocolate, chopped

1/3 cup (80 ml) milk

1/2 cup (113 grams) unsalted butter, softened and cut into pieces

4 cups (1 pound) (454 grams) confectioners (powdered or icing) sugar, sifted to remove lumps

1/8 teaspoon salt

2 teaspoons pure vanilla extract

Method :

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter, or spray with a nonstick vegetable spray, and line with parchment paper, two - 9 x 2 inch deep (23 x 5 cm) round baking pans.

In a stainless steel or heatproof bowl place the chopped unsweetened chocolate and cocoa powder. Pour the boiling water over the chocolate and cocoa powder and stir until they have melted. Set aside to cool while you make the batter.

In a separate bowl, whisk to combine, the flour, baking powder, baking soda, and salt. 

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. Gradually add the sugar and continue beating until the mixture is fluffy (this will take about 3-5 minutes). Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and melted chocolate mixture and beat to combine.

Add the milk and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are incorporated.

Divide the batter evenly between the two prepared pans and smooth the tops. Bake for about 35 - 40 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. Remove from oven and place on a wire rack to cool for about 10 minutes. Then remove the cakes from their pans and cool completely on a greased wire rack before frosting.

Frosting:  Melt the chopped chocolate in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and let cool. Then place the melted chocolate, milk, confectioners sugar, salt, and vanilla extract in the bowl of your electric mixer, fitted with the paddle attachment. (Alternatively, you can use a hand mixer.) Add the pieces of softened butter and beat on low speed for about 2 minutes. When the frosting starts to come together increase the speed to medium and beat for about 2 to 3 minutes or until smooth. Scrape down the sides of the bowl with a rubber spatula. Increase the speed to high and beat the frosting for 1 - 2 minutes more or until it is of spreading consistency. If necessary, add more milk or sugar.

To Assemble: Place one layer of cake, top side down, on your serving plate and cover with a layer of frosting. Then place the second layer of cake, top side down, onto the first cake layer and then frost the top and sides of the cake with the remaining frosting. Can garnish with fresh fruit or shaved chocolate.

Sending to BEST WESTERN DESSERT EVENT

Also sending to Delicious Desserts - An Annoucement and Giveaway

Chocolate Cookies

Today I would like to take everyone to a chocoholic ride. When I was a kid, I remember Mamma (My maternal grandmother) coming towards me with a box full of chocolates during my birthday. I will be impatiently waiting for her to come so that I can get hold of my gifts , chocolates, cookies and what else... I should say I was a spoiled brat who won't even share the goodies with my sisters. But my angelic sisters have never shown any bad face to me. Being the youngest I enjoyed being pampered in all possible ways.

One of my sister's friend is staying close to us here in San Jose. She invited us home for dinner and 'A' was very happy about the thought of it. Being away from home both of us truly appreciates such visits. It is such a bliss to talk with your closed ones when the world around you are complete strangers. She has two cute kids. When she called me home , I wanted to bake something special for the kids. Being a chocoholic I wanted to try my luck on a chocolate dish. I started searching for websites and found the recipe of chocolate cookies in Joy of baking. This recipe is already in great demand. Two of my sisters already asked about it.  

I used a Wilton non - stick shaped cookie pan for baking it. So that you will get the shape you wanted without a cookie cutter.

Recipe Source : joyofbaking.com


Ingredients

1/2 cup (113 grams) unsalted butter, room temperature

1/2 cup (105 grams) light brown sugar

1/4 cup (50 grams) white granulated sugar

1 large egg

1 teaspoon pure vanilla extract

1 cup (130 grams) all purpose flour

1/4 cup (30 grams) Dutch-processed cocoa powder

1/2 teaspoon baking powder

1/8 teaspoon salt

1 1/2 cups (260 grams) white chocolate chips or chunks

Method:

Preheat oven to 350 degrees F (177 degrees C).

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat until incorporated.  First sift together the cocoa powder, flour, baking powder, and salt and then add to the butter and egg mixture.  Mix just until incorporated. Fold in the the chocolate chips.

Using a small ice cream scoop or two spoons, place about 1 1/2 tablespoons of batter on the prepared baking pan, spacing about 2 inches (5 cm) apart.

Bake for approximately 8 - 10 minutes or until the the cookies are still soft in the center but are firm around the edges.  Remove from oven and let cookies cool for about 5 minutes.  

Verdict: The cookie has got an intense chocolate flavour. It was very crispy and the kids loved munching on it.

This goes out to Priya's Bookmarked Recipes - Every Tuesday Event - 1st February 2011 (Volume 27)

I am also sending this to Baking for Beginners -II

Sending to BEST ‘WESTERN’ DESSERT EVENT

Sending to  Delicious Desserts

Chocolate Brownies

Guys!!! I am baking a cake for the first time. That too taking it to my uncle's place for christmas. All excited and nervous about the baking. I remember being an assistant of my elder sister who is a professional in baking cakes. But that was a long time ago. My mom was telling me to bake a fruit cake for Christmas but when I decided to bake a cake it was too late to soak the fruits in rum. Then finally decided to bake chocolate brownies. You can take a brownie to the next level by adding a layer of frosting. And that is what I did with these Chocolate Brownies. I started with a brownie that has a deep chocolate flavor and a dense fudge-like texture and top it with a smooth and glossy Ganache frosting. I am looking forward to taste it. These choclate rich brownies are delicious at room temperature, refrigerated, or even frozen — our favorite way! You can make and ice the brownies up to two weeks in advance, and keep them frozen. It is definitely going to be our treat on Christmas day as we are eagerly waiting for an end to the lent. 25 days of no sweets and chocolates are making myself and hubby craving for some. The stage was all set and so was I !! So take your seat folks, buckle up and enjoy the ride. The show is going to begin.

Recipe Source: joyofbaking.com


Ingredients

Chocolate Brownies:

4 ounces (120 grams) unsweetened chocolate, coarsely chopped

1/2 cup (113 grams) unsalted butter, cut into pieces

1 cup (200 grams) granulated white sugar

1 teaspoon pure vanilla extract

2 large eggs3/4 cup (95 grams) all-purpose flour

1/4 teaspoon salt

Chocolate Ganache:

3 ounces (90 grams) semi sweet chocolate, chopped

1/3 cup (80 ml) heavy whipping cream

1 tablespoon (14 grams) unsalted butter

Method

Chocolate Brownies: Preheat oven to 325 degrees F (165 degrees C) and place rack in center of oven. 

Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the sugar. Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour and salt. Pour into a buttered pan and bake for about 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and let it cool.

Chocolate Ganache: Place the chopped chocolate in a medium sized stainless steel bowl. Heat the cream and butter in a small saucepan over medium heat. Bring just to boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk or spoon until smooth. Let cool to room temperature and then spread the ganache over the brownies. I like to store these brownies in the refrigerator. They can also be frozen.

Makes 16 brownies.


I am sending this to Baking for Beginners -II

I am sending this to Divya's event http://divyascookbook.blogspot.com/2011/03/dulce-de-leche-browniesto-celebrate-3rd.html

Bread Halwa

Breads holds an important part in my daily food. I love bread in any form, whether it is plain uncooked bread or croissants ,Bread pudding , Bread uppuma, ...The list goes on........ During my childhood days I remember eating plain Bread by dipping in coffee. I can eat it even without butter or jam.. While I was staying in a hostel bread was my rescue from spoilt food. My husband don't like bread much. So these days I am not hogging on to bread the way I did it in the past. I was having a big sweet craving and I was planning to make Gajar Ka Halwa. Even though my husband is not so fond of sweets but he likes Gajar Ka Halwa. To my disappointment I couldn't see a single carrot inside the fridge. I was tempted to make a sweet to satisfy my taste buds. My creativity made me to use bread instead of carrots. My mom used to make different varieties of Halwa. But I haven't ever heard about using bread for halwa. I got even more excited and decided to try it out. You can try it out next time when you are having a craving.

Recipe Source : My Own


Ingredients

4 slices of bread

5 tbsp sugar

2 Tbsp ghee

1 cup boiled milk

Few roasted nuts

Method to Make:

Cut the bread into small pieces. It is optional to remove the corners. Roast the bread slices in 1 tbsp ghee till golden brown. Heat the milk and add the bread pieces to it. Keep stirring till the bread absorbs the milk and becomes soft.  Add sugar and nuts.  Mix well till sugar melts.  Add ghee and stir for a minute.