Category: Sweet


Perfect Brownies

As my first post on this blog was a sweet..Would like to continue my tradition of sweet beginnings! I tried these brownies from a site..Don’t remember which site though..Put in a few changes and voila! the best brownies  I have tasted! I know I might sound conceited with this statement.. But they really were that great! A big thanks to whoever had posted this recipe! So well..here goes…:)

Ingredients-

1/2 cup softened butter(I’m adding a video at the bottom on how to soften butter in minutes)

1and1/2 cup granulated sugar

1/2 tsp vanilla essence

2 eggs

3/4 cup all purpose flour

1/2 cup cocoa powder

1/2 tsp salt

a small bar of dark chocolate-broken into tiny pieces

Note-Make sure the ingredients are all at room temperature before you start working. Not sure why but I read somewhere that it is a necessity whenever you are baking something!

Method

1)Preheat oven to 175 C.

2)Combine the melted butter,sugar and vanilla. Beat in the eggs, one at a time.

2)Sift the flour, cocoa powder and salt. Gradually stir into the egg mixture until even(I’m normally too lazy to sift the flour..So all I do is whisk the powders..The main intent is to air out the flour coz it is heavy and would sink to the bottom if not aired )

Note-The mixture will get tough and goooey at this point..Don’t worry it’s supposed to be that way.. I had my doubts but I carried on anyways..Trust me you will not regret the effort put into mixing! It is completely worth it!

3)Add the chocolate pieces and fold.

4)Line a rectangular baking dish with butter paper. Spread batter as evenly as possible onto the baking dish.(The baking dish should be shallow. Do not add too much batter because if it is too much, you end up getting extremely hard bricks of cake.)

5) Bake for 30 minutes.

6)Cut into square pieces only when it is completely cooled down because if you try to cut when the brownies are warm, the chocolate will stick to the knife and the crusts won’t remain intact. (The crusts are the best part! :D)

Your brownies are ready!!

I regret not taking better pictures.. but I really wasnt thinking of the blog when I clicked. The soul purpose of this click was to gain the envy of my friends who weren't getting these awesome brownies! :P

I regret not taking better pictures.. but I really wasnt thinking of the blog when I clicked. The soul purpose of this click was to gain the envy of my friends who weren’t getting these awesome brownies! 😛

The link to the video of how to soften butter in minutes as promised !I havent tried this method yet but I totally trust this person’s tips and techniques! This is from the one pot chef show.. He has extremely awesome recipes and you will find many of my recipes are from his videos! 🙂

Advertisements

Choco-Hazelnut Bomb

This is actually a molten chocolate cake with a twist..:P  The orange cadbury silk is optional…You can use 100 gms of any chocolate..It all tastes absolutely amazing….

 

INGREDIENTS

1)60gms of orange cadbury silk

2)40gms normal Cadbury silk

3)100g of butter (unsalted)

4)1 large spoon of nutella

5)2 eggs

6)1/3 cup of powdered sugar

7)1/4 cup of self raising flour (you can use plain flour with a pinch of baking powder)

8)1 teaspoon of nutella for each lava cake

 METHOD-

Heat the butter and chocolate together in the microwave for about 1 minute.

Add a large spoon of nutella in the butter chocolate mixture and mix well till it all melts.

Beat the eggs and sugar till it becomes creamy .

Add the self raising flour and beat well.

Beat in the butter chocolate mixture.

Fill the ramekins 1/3rd of the way through and then spoon in some nutella. Cover again with the cake mix.

Bake at 190 degrees celsius for 15 mins for gooey centre.

 

This slideshow requires JavaScript.

Moist Chocolate Sponge Cake

This is my mom’s specialty…An absolute hit at school and through all 4 years of my college life!! It’s absolutely easy to make and doesnt require any icing at all… Will be loved for its moistness and sponginess.. Once you start you truly won’t be able to stop baking this cake!!!Ofcourse you can use different icings on this cake but my friends prefer it just like that too!!

INGREDIENTS-

1)Powdered Sugar- 1 cup

2)Self-raising flour-1/2 cup(Refer to https://meghnaskitchen.wordpress.com/2012/05/20/kitchen-tips-4/)

3)Maida- 1/4th cup

4)Baking Powder-  1/3rd tsp

5)Salt- 1/2 tsp

6)Oil- 3/4th cup

7)Milk-1/4th cup

8)Eggs-3

9)Vanilla-1/2 tsp

10)Cocoa-1/4th cup

 

METHOD-

 

1)Mix 3 eggs with 1 cup powdered sugar till creamy.

2)Sieve the self raising flour,maida, baking powder,cocoa and salt.

3)Fold it into the egg mixture.

4)Pour oil and mix well

5)Pour milk. Mix well.

6)Add 1/2 tsp vanilla. Mix again..:P

7) Pour into greased baking dish.

 

Bake in a preheated oven at 180 ° C for 35-40 minutes or till knife comes out clean. Let it cool for 10 minutes and then turn the cake over and remove from baking tin..

YOUR AWESOME CHOCOLATE CAKE IS READY!!!! If you like my blog contents please do follow it!! 🙂

 

Basic Chocolate cupcakes

These chocolate cupcakes are really yum and get done fast too!! Makes 24 mini cupcakesINGREDIENTS-
1)125 gms butter, softened (has to be softened and not melted!! i made that mistake and the butter ended up separating out…so i got really dry cupcakes the time that i melted the butter!)
2)125 gm + 1 tbsp powdered sugar
3)2 medium eggs
4)2 tbsp milk
5)100gm self raising flour
6)3 level tbsp cocoa(this can be varied to around 2.75 tbsp cocoa…3 tbsp cocoa is a bit towards the darker side. 😉 )

METHOD-

1)Preheat the oven to 190 degrees.
2)Beat together the butter and sugar in a bowl,until light and fluffy..Again..make sure the mixture doesn’t separate out…:P
3)Add the eggs and milk, and sift over the flour and cocoa. Beat until the mixture is smooth.Dont worry if the texture feels thick….Thats how its supposed to be!

4)Divide the mixture between paper cases and bake until the cakes have risen and are just firm to touch in the centre.(Takes approx 10-12 min).

5)Remove the cakes and transfer to wire rack to cool!

Your mini cupcakes are done!!! Ideal for picnics!! 😀

Lemon Shortcake Slice

For those of you that did not know….shortcake is a “sweet biscuit”…..Extremely tasty…tried it out for the first time and absolutely loved the texture of this one!! Do try it out!! 🙂

INGREDIENTS

For the base-
1)225g plain flour
2)100 g castor sugar
3)175g firm butter-cut into cubes
For the topping-
1)3 eggs
2)225g castor sugar
3)50 ml juice and grated rind of 3 lemons
4)40g flour
METHOD-
1)Preheat the oven to 180C. Line the base of  a baking tin with baking paper.
2)BASE– Mix the flour and sugar well.Add the butter and rub together till the mixture resembles breadcrumbs. Press the crumbs evenly on the baking tin and bake for 20-25 minutes till golden brown.
3)TOPPING-While the base is cooking, whisk together the egg and sugar  using an electric beater till the mixture is thick and pale. Stir in the lemon juice and rind and then fold in the flour. 
4)Pour the egg mixture over the base and bake for 30-40 minutes at 140C
5)Allow to cool in the tin before cutting out squares.

Recipe from-Big Book of Sweet Treats

Carrot Cake

Blackforest cake

T’was my best friend’s birthday recently and i HAD to bake a cake for him….Worked out after 2 whole attempts..:P…Finally made some changes to the original recipe and got a nice nice cake..:)…Written the final recipe here for all…:)

INGREDIENTS-

For the cake

1)4 large eggs
2)85gms maida(remove 3 tbsp from this amount)
3)3 tbsp cocoa powder
4)115 gms powdered sugar
5)1tsp level baking powder
6)1 and 1/2 tsp vanilla essence
7)1 and 1/2 tbsp hot boiling water

For the icing and decorations-

1)4 cups (460 grams) confectioners sugar (icing or powdered sugar), sifted
2)1 cup (226 grams) unsalted butter, room temperature
3)1 teaspoon vanilla essence
4)4 tablespoons milk
5)1 dark milk chocolate(40gm)
6)Mixed fruit jam
 
METHOD
 
For the cake-
 
1)Separate white and yellow of eggs
2)Beat egg whites till stiff
3)Add sugar gradually(2tbsp at a time) and keep beating till all the sugar is used.
4)Add yolks.Mix well.Add essence.
5)Add boiling water,half tbsp at a time and beat more.Beat till the mixture of eggs and sugar is thick and frothy and three times in volume.
6)Sift maida,cocoa powder and aking powder together.
7)Fold in maida gently,using a spoon(not a beater) adding half of it at a time.
8)Put in a greased and dusted tim and bake for 30-35 minutes in a preheated oven at 180 C
9)Cool the cake.Keep aside.
 
For the icing and decorations-
1)To prepare the chocolate flakes,keep the milk chocolate with the wrapper on it,on the outer surface of a hot oven so that it melts slightly and becomes soft.
2)Cool it in the fridge.
3)TO MAKE THE ICINGIn the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and well blended. Beat in the vanilla essence. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed. Add the milk and beat to combine. Then, on high speed, beat frosting until it is light and fluffy (about 5 minutes). If not using right away, cover with plastic wrap to prevent the frosting from drying out. 
4)Put some icing cream in an icing gun and keep in the fridge.

Final steps-
 
1)Cut the cake into 2 halves.
2)Put jam on 1 half and icing on the other.Keep it in layers.
3)Cover the cake completely with cream on all sides and the top.Level top and sides with a broad knife.
4)Decorate with chocolate flakes and cream from icing gun.
 
Being a newbie the blobs didn’t come out even

This is just a preview of the layers…:P