Pistachio Shortbread

 

Shortbread is one of those biscuits that is so simple in its looks but super big on taste. I love it for its unapologetic buttery taste and crumbly texture. Though I had bookmarked this recipe since a long time I finally got a chance to make it this Eid. To say that it is an easy recipe is an understatement. All you need is very good quality butter and some flour and sugar. The pistachios kick it up a notch and makes it perfect for gifting.

Recipe Source - Not Quite Nigella

Ingredients

210 Grams Butter (Salted)

90 Grams Caster Sugar

230 Grams All Purpose Flour

60 Grams Rice Flour

1/4 Cup Finely Chopped Pistachios

Method

1. Preheat the oven to 300 Degree F and line two baking trays with parchment paper.
2. In a medium bowl, cream the butter and sugar till light and fluffy.
3. Add the two flours and mix until just combined. Gather into a dough and divide in two halves. Place in the freezer for 10 minutes just to make it easier for rolling.
4. Flour a rolling mat lightly and place one of the dough halves on it. Roll it out into a large rectangle (approx 1/4 inch thickness). Press the pistachios into the dough and cut into small squares or desired shape. Lift the squares gently and place on prepared tray. Repeat with the other half and place on second baking tray. 
5. Bake for 20 minutes (do not let the biscuits brown) and remove on a cooling rack. Cool completely then store in an air tight container.

TIP - I like to roll out my biscuits between two sheets of parchment paper. This way they don't stick to the rolling pin and makes the transfer easier.

Happy Eating!!

Mom's Apple Cake from Smitten Kitchen

My love for apples is well documented on this site with my favorite Apple Pie, a Brown Sugar Apple Cheesecake, an Apple Crostata, Apple Pie Cupcakes, and lastly some Apple Shooters. This cake is another apple dessert that has joined the list of favorites and though I have made it many times I always forgot to photograph it for the blog. I finally made a smaller version and decided to post it here. Not only does it taste amazing, it is super easy to put together. The smell of cinnamon wafting through the air while its baking is an added bonus.

The original version from Smitten Kitchen makes a beautiful bundt style cake and is great for a crowd at a picnic or tea time. The quantities below are for a small loaf sized cake; perfect for two (or one apple crazy person like me).

Ingredients

For the Apples
3 medium apples
1/2 Tbsp Ground Cinnamon
2 1/2 Tbsp Granulated Sugar

For the Cake 

1 1/4 Cups + 2 Tbsp (180 grams) All purpose flour
1/2 Tbsp Baking Powder
1/2 Tsp Salt
1/2 Cup (117.5 ml) Sunflower Oil

1 Cup (200 grams) Granulated Sugar

2 Tbsp Orange Juice

1 1/4 tsp Vanilla Essence

2 Large Eggs

Method

1. Preheat oven to 350 Degree F or 175 Degree C. Grease a small loaf pan with butter and keep aside.
2. Peel and chop the apples in small pieces. Toss with the cinnamon and the 2 1/2 Tbsp of sugar. 
3. In a bowl, whisk together the flour, baking powder and salt.
4. In another bowl mix together the oil, sugar, orange juice, vanilla and eggs.
5. Combine the wet ingredients into the dry flour mixture and mix well.
6. Pour half the batter into the prepared loaf pan and top with half the apples. Scrape in the remaining batter and top with rest of the apples.
7. Bake for 35 - 40 minutes till a tester comes out with crumbs attached.
8. Cool completely before unmolding. 

Happy Eating!!

Strawberry Pudding Shots

A simple and quick dessert recipe that tastes a bit like cheesecake and a bit like an icebox cake. You can switch it up and use chocolate rolls with coffee and nuts or any other fruit like mango, cherry etc.

Recipe - Serves 4

Ingredients

6 squares Kiri Cheese or 100 Grams Philadelphia cream cheese (at room temperature)
6 small packs or 1 large roll of Americana Swiss Rolls Vanilla Flavour (any other brand will also do)
1 Sachet Creme Caramel Powder
1/4 Cup Thick Cream (e.g. Nestle or Puck)
1 Cup Chopped Strawberries

Additional Strawberry slices for garnish

Method

1. Put the cream cheese in a big bowl and beat till fluffy (about one minute). Add the creme caramel and cream and mix well. 
2. Mix in 1 cup chopped strawberries and beat till the strawberries are blended but not pureed. 
3. Slice the Swiss rolls in smaller pieces. Take four small cups or one 6x6 glass Pyrex. Place half the sliced cake pieces at the bottom and top with half of the pudding mixture. Repeat with the cake and pudding. Garnish with sliced strawberries. 
4. Chill in the fridge for an hour before serving. 

Happy Eating!!

Pistachio Rabri Delight

I have a confession to make. I do not like mushy food. There. I said it. You know when you want to eat something good and you take a bite but it turns all mushy in your mouth. Ugh! Oatmeal is the biggest culprit here. Unless it is filled with nuts or mix ins I just cannot eat plain oatmeal. Same goes for desserts like Umm Ali or soggy bread pudding. So, when I wanted to make Shahi Tukda I knew that the bread had to remain crisp for me to like it. This is what I came up with: a layered version which doesn't soak the bread in sugar syrup so they remain nice and crisp. I added some condensed milk to the rabri to give it that extra sweet punch and really loved  the outcome. I would say it is heavily inspired by Shahi Tukda but it is not quite the same thing and that is why I have renamed it. 

Recipe - Serves 18-20

Ingredients

For Rabri

1 Litre Milk (Full Fat)

1/4 Cup Sugar

1/2 Cup Sweetened Condensed Milk

1 Pinch Saffron

For Bread Base

10 Slices White Bread or Milk Bread

1/2 Cup Ghee

For Garnish

Sliced Pistachio

1/2 Cup Powdered Pistachio

Method

Make the Rabri

1. Place the milk in a saucepan and bring to a boil. Reduce the flame to simmer and keep cooking the milk till it is reduced to half the quantity. Keep stirring the milk in intervals. A skin will keep forming on the top, keep moving the skin back into the milk. 

2. Once the milk is reduced, add the sugar and condensed milk. Mix well and adjust sweetness according to personal preference. Add the saffron. Turn off the heat and cool completely.

Prepare Bread Slices

1. Cut off the sides of the bread slices and cut each slice in half. 

2. Brush each slice with ghee (like spreading butter on bread). Apply ghee on both sides of the slice.

3. Heat a large frying pan and toast the bread slices on a low flame. Make sure they turn crisp but do not burn. Toast all the slices and keep aside.

Assemble the Pudding

1. Take a 9x13 baking dish or pyrex. Pour 1/3 of the prepared Rabri on the bottom. Place 10 pieces of the bread in a single layer on the rabri. Pour 1/3 of the rabri on the slices. Repeat the layers with bread and the remaining rabri. 

2. Garnish with the pistachio powder and slices.

3. Place in fridge for minimum of 4 hours. Serve chilled.

Happy Eating!

Brownies and Caramel Cheesecake Trifle

We had company over for Eid this time and I decided to make this dessert as I wanted something easy but eye catching. This trifle is a decadent mix of cheesecake and brownies that is easy to make and serves a crowd. This is a rich dessert so a little goes a long way. There are three different layers at play here: Brownies, Chocolate pudding and Caramel cheesecake (no bake). You can go all out and make everything from scratch (brownies, pudding and caramel) but I had to save my sanity  (on account that I was cooking Prawn Biryani, Rara mutton, Pineapple Upside Cake and Seven Layer Bars) and decided to use the packaged stuff. Either way, this turned out great and at the end of the night we had an empty trifle bowl. 

P.S: My cousins said it tasted like the Cheesecake Factory's 30th anniversary cheesecake. Hurray!

Recipe 

Ingredients

1 Pan Brownies (9x13) Cut into 2 inch cubes

200 Grams Cream Cheese

1/2 Cup Caramel

2 Cups Heavy Whipping Cream

1 Packet Instant Chocolate Pudding (e.g. Jello or Dr. Oetkers) or 2 Cups homemade chocolate pudding

2 Cups Chilled Milk (If using homemade pudding omit this)

Method

Prepare the Layers

1. Whip the heavy cream to soft peaks and keep aside.

2. Place the chocolate pudding mix in a medium bowl and add the 2 Cups milk. Whisk and prepare according to package directions.

3. Add one cup of the whipped cream and mix to combine. Keep aside till needed.

4. In a separate bowl, place the cream cheese and beat till fluffy. Add all but two tablespoons of the caramel and mix well.

5. Add the remaining whipped cream and beat till combined. 

Assemble The Trifle

1. In a trifle bowl, add half the chocolate pudding mixture and spread evenly at the bottom. Then add half the brownies. Lastly, add half the cheesecake mix and level it. Repeat all layers.

2. Finish with a drizzle of the two tablespoon caramel.

3. Place in fridge for minimum of 2 hours. Serve Chilled.

Happy Eating!

Pistachio and Saffron Tres Leches Cake

Tres Leches means three milk in Spanish and this cake is a wonderful combination of a soft fluffy sponge with three types of milks namely whole milk, sweetened condensed milk and evaporated milk. Usually this cake is served without any added flavorings but with it exploding over Instagram during the past few months we can see a lot of different varieties like Tiramisu, Saffron, Rose etc. I decided to put my favorite flavours of Saffron and Pistachio to work here and was immensely pleased with the outcome.  The sponge recipe is from Brown Eyed Baker and its a good idea to make it in a springform pan instead of the usual 9X13 as it makes for great presentation. The cake needs ample time in the fridge to properly absorb the milks so it is best made the day before serving.

Recipe Source (Sponge recipe from Brown Eyed Baker)

Ingredients 

For the Sponge

1 1/2 Cups All Purpose Flour

2 1/4 Tsp Baking Powder

3/4 Tsp Salt

12 Tbsp (170 Grams) Unsalted Butter (At Room Temperature)

1 Cup Granulated Sugar

1 1/2 Tsp Vanilla Essence

5 Eggs (At Room Temperature)

For the Milk Mixture

2 Cups Whole Milk

1 Cup Sweetened Condensed Milk

1 Cup Evaporated Milk

1 Tsp Saffron

1/4 Cup Pistachio Powder

For the Topping

2 Cups Heavy Whipping Cream

1 Cup Pistachio Powder

Make The Sponge

1. Preheat the oven to 325 Degrees Fahrenheit. Grease a 9 inch springform pan and set aside.

2. In a medium bowl, whisk together the flour, salt, and baking powder.

3. In another bowl, beat together the butter and sugar for 8 to 10 minutes till the mixture is fluffy.

4. Add the eggs one at a time, mixing well between each addition.

5. With the mixer on low, add the flour and mix only till combined. Stir with a rubber spatula to ensure all ingredients are combined. 

6. Pour the batter in the prepared pan and bake for 40 to 50 minutes (place in the middle rack of the oven).

7. Remove from oven when a skewer comes out with crumbs and cool completely on a wire rack in the pan itself.

Prepare the Milk Mixture

1. In a heavy saucepan pour the whole milk and evaporated milk. Place on heat till it starts boiling, turn the heat to low and add the saffron and pistachio. Let the milk simmer for 10 minutes.

2. Add the condensed milk and mix well. Keep in fridge till needed.

To Assemble

1. Once the cake is cool place it on a tray to catch any leaks (do not remove the cake from the pan) and poke holes with a skewer all over the cake.

2. Slowly pour the prepared milk mixture over the cake. The milk will take time to absorb but it will absorb the whole amount.

3. Place the cake in the fridge for 3 hours minimum or overnight.

To Serve

1. Remove the cake from the springform pan (keep the bottom) and place on a serving tray. Place stris of parchment paper below the cake.

2. Beat the whipping cream till you get soft peaks. 

3. Cover the cake with the cream and using your palm place the pistachio powder on the sides. Decorate as desired. Remove the strips of parchment.

4. Serve chilled the same day.

Happy Eating.

Pinacolada Cheesecake Bars

Ola! These bars are one of my new favourite things to eat and I am so glad to share the recipe with you. The original recipe is from Not Quite Nigella and while she made it as a pie I chose to go the bar route for easier transportation and distribution. There are four layers here and each layer gives a different texture to the bar.

 

 

Even Jimbo Loves them (NOT!)

Though there are a lot of steps in the recipe the end result is sooo worth it. The pineapple and coconut taste really comes through and make it taste just like a pinacolada! So lets make some bars.

 

Recipe - From Not Quite Nigella

Ingredients
For the Base
375 Grams NICE coconut biscuits
105 Grams Unsalted Butter (Melted and Cooled)
For the Pineapple layer
530 Grams Tin of Pineapple in syrup
1/2 Cup Sugar
4 Tbsp Cornflour/Cornstarch
For the Cheesecake layer
375 ml Whipping Cream
375 ml UHT Coconut Cream
375 Grams Cream Cheese
6 Egg Yolks
3/4 Cup Castor Sugar
2 Teaspoon Vanilla Essence
For the Topping
100 ml Whipping cream
100 ml UHT Coconut Cream
Additional Tinned pineapple
Sweetened Shredded Coconut

Make The Base

1. Line a 9x13 Rectangular dish with foil. Grease the foil with butter. Pre Heat oven to 350 degrees Fahrenheit/180 Degree Celsius.

2. Crush the biscuits to a fine powder either in a food processor or in a bag with a rolling pin. Transfer to a bowl.

3. Add the melted butter and mix well.

4. Press the mixture on the prepared dish and bake for 10 minutes. Cool Completely.

Make The Pineapple Layer

1. Blend the pineapple with juice to get a smooth paste. Add to medium saucepan and place on medium heat.

2. Add the sugar and simmer for 5 - 10 minutes.

3. Dissolve the Cornflour in a little water and add to the pineapple. Stir quickly until thickened. Cool completely.

Make The Cheesecake Layer

1. Whip the cream to soft peaks. Keep aside.

2. In a separate large bowl beat the cream cheese till smooth. Add the sugar, eggs, coconut cream and vanilla. Whip for 2 minutes.

3.. Add the Whipped cream and beat till the mixture is smooth and voluminous.

Assemble The Bars

1. Spread the cooled pineapple mixture onto the base.

2. Slowly pour the cream mixture on top.

3. Bake for 50 - 60 minutes until the center is no longer liquid. There will be a slight wobble and it will still look liquid but it is done when the top is starting to brown. It will also firm up once it is cooling. If the top is browning too much cover it with a foil.

4. Remove from oven, place on a cooling rack to cool. Cool completely, cover with foil and place in fridge overnight.

Make The Topping and Garnish

1. The next day, whip both the creams together to soft peaks. Cut the cheesecake into required size pieces (I only cut one way and then cut the other way while serving depending on the size of the piece the person wanted).

2. Spread the cream on top, add the pineapple pieces and garnish with coconut.

3. Keep refrigerated. Serve chilled.

Happy Eating!!

Sticky Toffee Pudding

 

Oh Sticky Toffee Pudding ! How I love thee... This is hands down one of my favourite desserts. Not only me but everyone whom I have ever served it to goes all crazy when they take their first bite. Sticky Toffee pudding is a British dessert made up of a date cake with a simple toffee sauce. This recipe is from David Lebovitz and is absolutely perfect for entertaining as it is very easy to make requiring minimal no fuss ingredients.

 

 

Though he recommends baking the pudding with the sauce at the bottom I always bake it without the sauce as on most occasions I have to travel with it and cannot serve it straight from the oven. My preferred method is to bake the cake, poke some holes all over it and  then pour the sauce. A quick reheat just before serving ensures a moist and decadent treat.

 

Recipe Source - David Lebovitz with very few changes.

 

Ingredients

For the Pudding

180 Grams Pitted Dates (Roughly Chopped)

1 Cup Water

1 Tsp Baking Soda

1 1/4 Cups (175 Grams) All Purpose Flour

1 Tsp Baking Powder

1/2 Tsp Salt

4 Tbsp (55 Grams) Unsalted Butter

3/4 Cup (150 Grams) Granulated Sugar

2 Large Eggs (Room temperature)

1 Tsp Vanilla Essence

1 Cup Chopped Walnuts

 

For The Sauce

1 1/2 Cups (375 ml) Heavy cream

6 Tbsp (67.5 Grams) Demerara Or Muscovado Sugar

28 ml Golden Syrup (Approx two tablespoons)

A Pinch of Salt

 

Make the Pudding

1. Grease a 8x8 Cake pan. Pre-heat the oven to 190 Degree C (350 Degree F).

2. Place the dates and water in a small saucepan and bring to boil. As soon as the water starts boiling turn off the flame and stir in the baking soda. Keep aside to cool.

3. In a medium bowl, whisk together the flour, baking powder and salt.

4. In the bowl of a mixer cream the butter and sugar until fluffy. Add the eggs one at a time. Add the vanilla.

5. Mix in half the flour, then the date mixture and then the remaining flour. Stir gently and do not overbeat.

6. Pour the batter into the prepared pan. Bake for 30 minutes or until a toothpick inserted in the middle comes out clean.

 

Make the Sauce

1. Combine all the ingredients in a medium saucepan on a medium flame. Stir till the sugar is melted.

2. Lower the heat to a simmer and stir every 5 minutes till the sauce thickens and coats the back of a spoon.

 

To Serve the Cake

1. Pre-heat the oven to 190 Degree C (350 Degree F).

2. Poke holes all over with a skewer and pour 1 Cup of the prepared sauce all over. Scatter the chopped walnuts all over. Cover with foil and bake for 15 minutes.

3. Serve hot drizzled with extra sauce and Vanilla ice cream.

 

Happy Eating!!

Seven Layer Bars

Seven Layer Bars are an amazing combination of digestives, chocolate, coconut and condensed milk.  I baked a batch to take to work with me and within an hour the entire box was gone. The recipe contains very simple ingredients and is super easy to put together . It is also a great project to make with kids.

   

Though I loved the bars as is, next time I would love to add a salty element to it like pretzels or crushed Ritz crackers. You could also use salted peanuts instead of the almonds.

Recipe Source - Brown Eyed Baker, lightly changed

1 1/2 Cups Crushed Digestive Biscuits
113 Grams Unsalted Butter (Melted)
1/2 Cup Chopped Walnuts

1/2 Cup Chopped Almonds
1 1/2 Cup Chocolate Chips
1/2 Cup White Chocolate Chips
1 Cup Sweetened Shredded Coconut
1 Can Sweetened Condensed Milk

 

1. Line a 9X13 (or one 8x8 square pan for thicker bars) baking tray with aluminium foil with an overhang on both the sides. Grease the foil with butter , making sure to go up the sides.

2. Preheat oven to 350 degrees F.

3. In a medium bowl, mix the crushed digestives with the melted butter. Pour the mixture into the prepared pan. There is no need to press it in as this is not a crust.

4. Next add a layer each of the nuts, semi sweet chocolate chips, white chocolate chips, and coconut over the biscuit layer.

5. Pour the entire can of the condensed milk all over the pan. Do not press any of the ingredients.

6. Place on the middle rack and bake for 25 minutes or until the top is golden brown. Cool in the pan on a wire rack till the bars come to room temperature.

7. Remove the bars using the foil handles and cut into bars. Store in an air tight container.

Happy Eating!!

Cheesecake Bars

Cheesecake is one of my favourite desserts but sometimes you just want to eat it and not wait one full day for the cheesecake to bake and cool. These cheesecake bars are super easy to make and needs only an hours chilling in the fridge. I served them with a simple strawberry sauce made by macerating strawberries in sugar and mashing with a fork. They can be served plain or along with a variety of toppings and sauces like blueberry sauce, chocolate sauce, crushed Oreos, caramel etc.

The original recipe calls for a 9X13 pan but I made them in a slightly smaller pan to get thicker slices.

 

Recipe Source - Given as is from Joy of Baking

Ingredients

For the Crust

2 Cups Crushed Digestive Biscuits
113 Grams Unsalted Butter, Melted
For the Filling
454 Grams Cream Cheese (At room temperature)
1/2 Cup Granulated White Sugar
1 Tbsp Fresh Lemon Juice
1 Tsp Lemon zest
2 Large Eggs
1 Tsp Vanilla Essence

 

Method

1. Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of the oven. Have ready a 9 x 13 x 2 inch (23 x 33 x 5 cm) baking pan that has been lined with aluminium foil across the bottom and up two opposite sides of the pan. Lightly butter or spray the foil with a non-stick cooking spray.
2. In a small bowl combine the graham cracker crumbs, sugar, and melted butter. Press mixture evenly over the bottom of the prepared pan. Bake in preheated oven for 10 minutes. Set aside to cool.Increase the oven temperature to 350 degrees F (180 degrees C).
3. In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth.
4. Add the sugar, lemon juice, lemon zest, and vanilla extract and beat until smooth. 
5. Add the eggs, one at a time, beating until incorporated. Scrape down the sides of the bowl, as needed. 
6. Pour the cheesecake filling over the graham cracker base and bake for about 18 - 20 minutes or until the cheesecake batter is just set.
7. Remove from oven and place on a wire rack to cool. Cover and place in the refrigerator for several hours to make the squares easier to cut. To cut into squares - place on a cutting board, remove the foil, and with a sharp knife, cut into 2 inch squares. Have a damp cloth on hand to wipe the knife between cuts. Garnish with fresh berries, if desired. Store leftovers in the refrigerator.

Happy Eating!!

Orange Chocolate Tiramisu Trifles

I am a big fan of the Dark Chocolate Orange bars from Lindt and love to incorporate them in baked goods. The chocolate is of fantastic quality and the orange flavour is just right. I made this Tiramisu trifle for a picnic in a larger pan and put the remaining cream and ladyfingers in these little glasses. They make for adorable presentation and are handy to serve at home.

I made a simple chocolate whipped cream using the dark chocolate and orange bar and dipped the ladyfingers in dissolved orange jelly (same as Jell-O in the US) to give them an intense orange flavour. Overall I was very happy with the way it turned out and so I am sharing this with you. You can scale this to any quantity you like. The below measurements yields a 8x6 glass dish with 4 inch high sides. I had just enough leftover to fill two mini glasses. Of course I forgot to photograph the dish and had to rely on these two the next day.

Recipe - Makes One 8x6 dish with 4 inch sides - An Everybunny Loves Food Original

Ingredients
2 Boxes Vanilla Flavoured Instant Pudding Mix
3 1/2 Cups Cold Milk
50 Grams Dark Chocolate Orange Bar (like Lindt)
1 Package Orange Flavoured Jelly
1 Cup Boiling Water
1 Cup Cold Water
2 Cups Whipping Cream
1/4 Cup Powdered Sugar (more or less as per taste)
1 Packet Ladyfinger biscuits (approx. 18 biscuits or as many as you need to fill the dish)

Cocoa Powder for dusting

Fresh Orange Segments for decorating

 

1. In a medium bowl, whisk together the cold milk and vanilla pudding mix. Mix well till smooth. Cover and place in fridge till needed.

2. Place the chocolate in a microwave safe bowl and melt in 15 second intervals. Keep aside to cool completely.

3. Dissolve the jelly in the boiling water and then add the cold water. Cool completely but do not let it set.

3. Place the whipping cream in the bowl of a stand mixer and whip on high till you get soft peaks.

4. With the mixer running slowly add the melted chocolate and whip to stiff peaks. Taste and add powdered sugar, adjust to the sweetness that you like.

5. Now its time to assemble the trifle, keep the trifle dish in front of you and the ladyfingers, orange jelly, pudding and whipped cream ready to use.

6. Dip one lady finger in the orange jelly liquid (do it very quickly, not more than 1 second). Place it on the bottom of the trifle dish. Repeat with the ladyfingers till you have one layer covering the bottom of the dish.

7. Spread two cups of the pudding evenly on the ladyfingers and then add one cup of the whipped cream layer.

8. Repeat the ladyfinger, pudding and whipped cream layers.

9. Dust the top with the drinking cocoa powder and decorate with fresh orange segments. Press a layer of cling film on top and place in fridge for at least 4 hours before serving. Serve Chilled.

Happy Eating!!

Brownie Mosaic Cheesecake

 

This year Latif wanted me to make Brownies for his birthday, to which my reaction was Meh.. I mean, I do love a good brownie, but when its for your birthday I want to make something that is spectacular. So I started hunting for a dessert that would incorporate brownies and hit two birds with one stone. This Brownie Mosaic Cheesecake hits the spot in all the right places. It is rich, creamy and truly spectacular. Oh and I also added a salted caramel drizzle just for kicks.

 

Even though there are four parts to this cheesecake it all comes together fairly easily.  I made the brownies one night before and chilled them in the fridge for easier cutting. The brownie recipe makes a lot so I would suggest to make just half the recipe (unless you want extra for snacking or some other recipe).
 

 

 

I did double the crust for my cheesecake but found it a bit overwhelming. With the brownies and the ganache already so rich, the Oreo crust was a bit too much for me and some of the tasters (Latif loved it as is). Next time I would try plain chocolate wafers, or just use the original quantity.

 

I also completely screwed up while making the ganache. Instead of melting the butter and cream I melted the butter with the chocolate. I still ploughed on and added warm cream to the mixture and it turned out beautifully. So you don't really need to go through a food processor and can make the ganache the old fashioned way.

Recipe Source - Given as is from Smitten Kitchen with some changes of my own.

Ingredients

For the Brownies
113 Grams Dark Chocolate (I used 70%)
 170 Gms Unsalted Butter
1 3/4 Cups Sugar
3 Eggs
1 Tsp Vanilla Essence
1/2 Tsp Salt
1 Cup All Purpose Flour

1. Preheat oven to 175 Degrees C (350°F). Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.

2. Microwave chocolate and butter in large microwaveable bowl on high for 2 minutes, or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and salt; mix well. Spread into prepared pan.

3. Bake 30 to 35 minute or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan, using foil handles.

4. Cool brownies, then cut them into 3/4- to 1-inch squares for use in the cheesecake. You will need only 2 Cups for the cheesecake. Add cubes to cake batter as directed below.

For The Crumb Crust
141 Grams Oreo Cookies or Chocolate Wafers (Finely Ground)
5 Tbsp Unsalted Butter (Melted)
1/3 Cup Castor Sugar (I used granulated and I could feel the sugar in my mouth even after baking)
1/8 Tsp Salt

Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.

For the Cheesecake
680 Grams (or 24 ounce) Cream Cheese (Softened)
4 Large Eggs
1 Tsp Vanilla Essence
1 Cup Sugar
2 Cups Brownie Cubes (from recipe above)

1. Make crumb crust as directed above for 24-centimeter cheesecake. Preheat oven to 350°F.

2. Make filling and bake cake: Beat cream cheese with an electric mixer until fluffy and add eggs, 1 at a time, then vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

3. Fold brownie cubes in very gently and pour mixture into prepared pan. Put springform pan with crust in a shallow baking pan.(Very important - I used a cookie sheet with sides - a lot of the butter from the crust seeped out on the pan)

4. Bake in middle of oven for 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.

5. When completely cool, top with following glaze.

For The Ganache Glaze
85 Gms (3 ounces) Semisweet chocolate, broken up, or 1/2 cup chocolate morsels
57 Gms (2 ounces) Unsalted Butter
1/4 Cup Heavy Cream
1/2 Tsp Vanilla Essence
4 Tbsp Icing Sugar.

1. Place the chocolate in a medium bowl. Heat the cream and butter to simmer and pour over the chocolate.

2. Let it stand for 1 minute, then stir well till chocolate is completely melted.

3. Add the sugar and vanilla and stir until smooth. Spread over cheesecake while ganache is still warm. Chill cheesecake in fridge for at least 2 hours or until ready to serve.

 

Happy Eating!!

Pistachio Apricot Layer Cake

 

Every year on Eid I try to make a new cake for our family to enjoy. It is a good time to experiment with indulgent recipes (or maybe not) as I have a lot of mouths to feed. Previously I have made a variety of sweets ranging from very simple desserts like the Oreo Trifle or Cherry Poke Cake to more complicated ones like the White chocolate Layer cake and a Ferrero Rocher Cake.

This year I made a Pistachio cake which is wonderful to eat on its own but even better when slathered with a white chocolate whipped cream. I used fresh apricots to fill the cake and this added another dimension of flavour. In the original recipe the cake uses only half cup pistachios but I have used the full 3/4 cup in the cake with additional 1/4 Cup for decorating.

Recipe Source - Cake Recipe given as is from Smitten Kitchen

Ingredients
For The Cake
3/4 Cup Skinned Pistachio Nuts
1 2/3 Cups Sugar
2 Cups Cake Flour (I used 1 3/4 Cups All Purpose Flour with 4 Tbsp Cornflour)
1 Tbsp Baking Powder
1/2 Tsp Salt
226 Grms Unsalted Butter (At room temperature)
1/2 Cup Milk
2 Tsp Vanilla Essence
5 Eggs (lightly beaten)

For The White Chocolate Whipped Cream
170 Grams Premium White Chocolate (I used Lindt)
1 1/2 Cups Heavy Cream

For Assembly
2 Large Apricots (Cut in half, then cut each half in 8 slices)
1/4 Cup Crushed Pistachios

Bake the Cake

1. Preheat the oven to 350°F (175°C). Butter three 8-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Spread out the pistachios in a baking pan and toast in the oven for 7 to 10 minutes, or until lightly colored. Transfer to a dish and let cool completely. 

3. Transfer to a food processor. Add the sugar and pulse just enough to grind them finely.

4. Pour into a large mixing bowl and add the flour, baking powder, and salt. Blend with the mixer on low for 30 seconds. Add the butter, milk, and vanilla and, with the mixer on low, beat until completely incorporated.

5. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes. Add the beaten eggs in 2 or 3 additions, scraping down the sides of the bowl well and mixing only long enough to blend after each addition. Divide the batter among the 3 prepared pans.

6. Bake for about 25 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Allow the layers to cool in the pans for 10 minutes. Turn out onto wire racks, carefully peel off the paper liners, and let cool completely.

 

Make The Whipped Cream

1. Place the chocolate in a small microwave safe bowl and melt in the microwave in 15 second bursts.

2. Heat 1/2 Cup of the cream to a boil and mix with the melted chocolate. Keep aside till it comes to room temperature.

3. Place the remaining 1 cup cream in the bowl of a stand mixer and whip till soft peaks are formed. Add the melted chocolate and cream mixture (it should not be least bit warm) and whip till you get firm peaks.

 

Assemble The Cake

1. If the cakes are domed slice off the dome and keep for snacking. Place one layer bottom side up on a cake board and add 1 Cup frosting. Spread evenly and arrange a layer of one full apricot slices.

2. Repeat with the second layer, one cup of frosting and second apricot.

3. Top with third layer and cover the cake with remaining cream. Decorate as desired with the crushed pistachios.

4. Serve at room temperature. Store fully covered in the fridge upto three days.

Happy Eating!!

Double Berry Buttermilk Bundt

This cake is super simple to make and looks amazing with sweet  juicy berries studded throughout. I was itching to bake something and had limited ingredients at hand when I spotted this beauty on Smitten Kitchen. Berries? Check. Buttermilk? Milk and lemon juice substitute to the rescue. Here we go!

While the original recipe has a glaze on top, I think the cake is sweet enough without it. You can also add any fruit to it (cherries, raspberries, peaches etc., avoid very watery fruits) and mix up the ratios as you like as long as it is up to 3 cups of fruit. This makes a large bundt so make sure you have enough mouths to share. Or maybe not.

Recipe Source - Smitten Kitchen

Ingredients

2 1/2 cups (355 grams) plus 2 tablespoons (20 grams) All Purpose Flour
2 Tsp (10 grams) Baking Powder
1 Tsp Salt
1 Cup (225 grams) Unsalted Butter (at room temperature)
1 3/4 Cups (340 grams) Granulated Sugar
3 Large Eggs (at room temperature)
1/2 Tsp Vanilla Essence
3/4 Cup (175 ml) Buttermilk (I used milk and lemon juice substitute)
3 Cups (350 to 450 grams) Mixed Berries (I used 2 Cups frozen strawberries and 1 Cup frozen blueberries)

Method

 

1. Preheat oven to 170° C (350°F). Grease a 10-cup Bundt pan, either with butter or a nonstick spray. Keep aside. If using frozen berries remove from freezer and place in a strainer to defrost.

2. In a medium bowl, add 2 1/2 cups flour, baking powder and salt. Whisk well and keep aside.

3. In the bowl of your stand mixer or another large bowl, cream the butter and sugar for 3-5 minutes on high until light and fluffy.

4. Turn the speed to low and add the eggs one at a time, scraping the sides with a spatula between each addition.  

5. Add the vanilla and beat lightly.

6. Add 1/3 of the flour mixture and beat until just combined. Add half the buttermilk, then repeat 1/3 flour and remaining buttermilk. Finish with remaining 1/3 flour and beat just to combine. 

7. Take the berries in a bowl and add the two tablespoon flour. Toss to coat. Gently fold in the berries in the cake batter. 

8. Spread the batter in the greased pan and place in the centre rack of the oven. Bake for 55 to 60 minutes. My oven runs a little hot so my cake was done in 45 minutes.

9. Remove from oven and set on wire rack for 30 minutes. Invert cake on cooling rack and cool completely. Serve and enjoy or keep in an air tight container.

Happy Eating!!

Frozen Brownie Sundae Cake

Summer is here in full force and we need lots of ice cream to cool down. I made this brownie sundae for dessert at our monthly potluck. The recipe for the brownie and sauce is amazing and I loved both the elements. Instead of making the recipe as given I made it as a cake in a spring form pan. I also made mini sundaes which are perfect to serve at a dinner party.

Recipe Source - Brown Eyed Baker

Ingredients
One 9 inch round layer of Brownies (I used half of this recipe)
1/2 Litre Vanilla Ice Cream (Keep outside for 5 minutes before using)
1/2 Litre Strawberry Ice Cream (Keep outside for 5 minutes before using)
1/2 Cup Salted Peanuts (Chopped)
Chocolate Sauce for topping (Recipe below)
Maraschino Cherries for Decorating
One 9 inch spring form pan

For The Chocolate Sauce
1 Cup Powdered Sugar
1/2 Cup Evaporated Milk or Heavy Cream
1/3 Cup Semi sweet Chocolate Chips
1/4 Cup Unsalted Butter
1/2 Tsp Vanilla Essence

Method

1. Line the spring form pan with plastic wrap and place the brownie layer inside.

2. Put the vanilla ice cream in an even layer and place in freezer till ice cream is firm.

3. Remove from fridge and put the strawberry ice cream. Keep in freezer till ice cream is firm (covered, at least 2 hours)

4. Prepare the Sauce - Add all ingredients except vanilla to a small saucepan and bring to boil over medium high heat. Cook for 8 minutes, stirring constantly till mixture becomes thick. Remove from heat and add vanilla.

5. Cool the sauce for 30 minutes.

6. Remove the cake from the freezer and pour the sauce over the ice cream.

7. Top with chopped peanuts and decorate with the cherries. Cover with plastic wrap and return to freezer until ready to serve.

8. Let it sit at room temperature for 10 minutes before slicing and serving.

Happy Eating!!

Orange Cake with Whipped Cream Frosting

Hello folks! Today I bring to you a light and refreshing orange cake filled with orange whipped cream. I got the recipe and decoration idea from Sweetapolita who has the most romantic and whimsical looking cakes.
 

While the original recipe has a whipped butter frosting I opted to go with stabilized whipped cream as I don't like butter based frostings. I also added a bit of orange tang to the filling as I wanted it to have a pronounced orange flavour.

Overall I was very pleased with the final outcome and would definitely make this cake again.

Recipe Source - Orange Cake and filling recipe given as is from Sweetapolita.

Ingredients

For the Orange Cake:

4 Whole Eggs (Room Temperature)

2 Egg Yolks (Room Temperature)

1 Cup (240 ml) Whole Milk (Room Temperature)

1/4 Cup Freshly Squeezed Orange Juice (Strained)

3 Cups (345 g) Cake Flour (Sifted)

2 Cups (400 g) Sugar

1 Tbsp plus 1 tsp (19 g) Baking Powder

1/2 teaspoon (4 g) Salt

3/4 Cup (170 g) Unsalted Butter (cold and cut into small even pieces)

Zest from 2 Medium Oranges

 

For the Orange Whipped Cream Filling:

2 Tbsp (30 ml) cold water

2 tsp (10 ml) Unflavoured Gelatin (such as Knox brand)

2 Cups (500 ml) Whipping Cream (35-37% fat), cold

1/4 Cup (30 g) Icing Sugar

1 tsp (5 ml) Vanilla Essence

Zest from 1 Medium Orange

4 Tbsp Orange Flavored Tang (you can use any tropical flavor)

Pinch of Salt

 

For The Stabilized Whipped Cream

2 Tbsp Unflavored Gelatin

4 Tbsp Cold Water

2 Cups Heavy Whipping Cream

1/2 Cup Icing Sugar

 

Make The Cake

1. Preheat the oven to 350° F. Butter the bottoms and sides of three 8-inch round cake pans, line bottoms with parchment round and dust sides with flour.
2. In a medium measuring cup with a spout, lightly break up the eggs and yolks. In a separate measuring cup, combine the orange juice and milk.
3. In the bowl of an electric mixer fitted with the paddle attachment, whisk together the flour, sugar, baking powder and salt. With the mixer set to low speed, add the cold butter one piece at a time, about 10 seconds apart. (You can keep half in the fridge while you add the first half of butter.) Continue mixing on low speed until all of the butter has been blended and there are no clumps. Mixture should have a fine crumbly, cornmeal-like texture.
4. Gradually add the milk/orange juice mixture to these dry ingredients, and mix on medium speed for 4 minutes. Scrape the sides and bottom of the bowl to ensure all of the ingredients are well incorporated. Reduce the speed to low and gradually add the egg mixture; once the mixture has been added, increase speed to medium and beat for 1 minute, but no more. Gently fold in the zest.
5. Divide batter evenly among the 3 prepared pans (use a kitchen scale to ensure 3 even layers--cakes should weight ~ 460 g each). Place two of the cake pans on a baking sheet and bake until a cake tester or wooden toothpick inserted into the center comes out with a few crumbs but no batter, about 23 minutes. Repeat with the final layer. Let the layers cool in the pans for 15 minutes, then loosen sides with thin metal spatula or knife, and carefully turn out onto wire racks, peel of the paper liners, and let cool completely.

 

Make the Orange Whipped Cream Filling

1. In a small stainless steel bowl, place the cold water and sprinkle with the gelatin. Let sit for at least 10 minutes. In a small saucepan, bring 1/3 cup of the cream just to a simmer, then stir into the gelatin mixture until the gelatin has dissolved. Refrigerate, stirring frequently, until cool but not set, about 8 minutes.
2. In a chilled stainless steel mixer bowl with a chilled whisk attachment, beat the remaining whipping cream, icing/confectioners' sugar, vanilla and salt until it thickens just slightly and soft peaks begin to form, about 1 minute. Very gradually add the gelatin mixture and continue beating until medium-firm peaks form (should be thick enough to spread). Fold in zest and tang powder. Keep covered and chilled until ready to use.

Make the Stabilized Whipped Cream

 

1. Place the gelatin in a small saucepan and cover with cold water. Heat on low heat till the gelatine is completely dissolved. Keep aside to cool but make sure that it does not set.
2. In the bowl of stand mixer place the whipping cream (chilled) and whip till soft peaks are formed. Add the cooled gelatin and whip till stiff.

Assemble the Cake

 

1. Trim the tops of all three cake layers. Place one cake layer on a cake board and add 1/2 of the filling. Repeat with two more layers.
2. Using the stabilized whipped cream crumb coat the cake and place in fridge to chill.
3. Tint the remaining whipped cream into colours of your choice and frost the cake completely. For the pastel swirl technique and video please check this post on Sweetapolita.

Happy Eating !!

 

Red Velvet Cake for a Birthday Boy

Yesterday we celebrated hubby's birthday and by celebrate I mean we went for dinner to his favorite restaurant and ate a lot of food. We also ate this fabulous cake that is a deep red and tastes so much of cocoa. It is moist and a dream to work with.

Since his birthday fell in the middle of the week I had somehow completely forgotten about it and remembered only on 17th night. That too when my brother reminded me (hangs head in shame).

I had no time to make complicated cakes like the Black And White chocolate Cake or the Boston Cream Pie I had made in previous years. I had to quickly think of an easy cake to make, one that did'nt require too much effort and looked fab on its own. Immediately I thought 'Red Velvet' and googled for a recipe. I came across Smitten Kitchen's awesome recipe and made half the quantity in two 8 inch pans. Red Velvety goodness!

Since it was last minute and I didn't have frosting ingredients I decided to go the easy way and use whipped cream. I had some frozen whipping cream which I thawed overnight in the fridge. When I put it in the mixer bowl to whip, it just refused to do anything. In a panic I raided my cupboards and came upon my saviour - Dream Whip! Eeks, I know, but it whipped up perfectly and saved the day.

Recipe Source - Smitten Kitchen

Ingredients - Makes Two 8 inch layers

1 3/4 Cups Cake Flour
1/4 Cup Unsweetened Cocoa (not Dutch process)
3/4 Tsp Salt
1 Cup Sunflower Oil
1 Cup + 2 Tbsp Granulated Sugar
2 Medium Eggs
1/2 Tsp Red Gel Food Coloring dissolved in 3 Tbsp Water Or 3 tablespoons (1.5 ounces) liquid red food coloring
3/4 Tsp Vanilla Essence
2/3 Cup Buttermilk
1 Tsp Baking Soda
1 1/4 Tsp White Vinegar
Butter for greasing pans.

1. Preheat oven to 175 degrees C (350 degrees F). Grease the bottom and sides of pans and place a round of parchment on the bottom. 
2. Whisk the cake flour, cocoa and salt in a bowl.
3. Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended. Beat in eggs one at a time. With machine on low, very slowly add red food coloring. (Take care: it may splash.) Add vanilla. Add flour mixture alternating with buttermilk beginning and ending with the flour. Scrape down bowl and beat just long enough to combine.
4. Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds.
5. Divide batter among pans, place in oven and bake until a cake tester comes out clean, 40 to 45 minutes. Let cool in pans 20 minutes. Then remove from pans, flip layers over and peel off parchment. Cool completely before frosting.

Happy Eating!