Sunday, June 14, 2015

Tiramisu in a Jar

Today I am very happy! Not only because I finally tamed the untamed, but also because I am back after a 10 day vacation from my Sister's home in Bangalore. Punjabi loudness, the contagious high of her house is still prevailing in my mind.


I believe its going to be there for some time and I am right now full of ideas about what to bake next. I think the concept of moving out of your comfort zone to think 'How to's' of your life really work wonders.

The questionable untamed in this post is THE tiramisu. I've figured that every time I make this dish specifically for the blog, its throws up on me. This time I did not plan anything and just made it for my Birthday last month.


Since it was just two of us at home, I made only two jars. And considering the month of May and the soaring temperature in Delhi, I do not stay near the oven longer than necessary.




Recipe follows:

(Makes 2 jars - 250ml)

Vanilla Sponge Cake
200 grams of Mascarpone Cheese
100 grams Heavy Cream
2 Tbsp Condensed Milk (adjust to taste) or Desired Sweetness
1/2 Cup Black Coffee
1 Tbsp Kahlua or Brandy (Optional)
Cocoa Powder to Dust
Chocolate Chips (Optional)

Procedure:

To prepare the black coffee, add 2 tsp of instant coffee granules in about 3/4 cup of water and add desired sugar. I like it bitter so I added only about 3/4 tsp of granulated sugar and let it boil for about 10 minutes or until you have half cup remaining. Let it cool at room temperature. At this point you can add the liquor or your choice if desired.

Slice thin fingers of Sponge cake (about 1/2 inch) and layer the base in both jars.

Soak Sponge base with the black coffee and keep it aside.

On a slow speed, mix mascarpone cheese and condensed milk until its fluffy and smooth.

In another bowl whip heavy cream until it reaches soft peak stage.

With a light hand mix whipped cream to the smooth mascarpone mixture.

You can check the sweetness at this point and add more if required.

Spoon the mixture to the base and make another base layer by lightly adding more sponge on top.
dd coffee mixture to the same.

Its optional but you can add few chocolate chips to add a bite to your dessert.

Spoon cheese mixture again on top of the second base.

Refrigerate for minimum of 4 hours or overnight for the coffee flavour to set.

Dust cocoa powder on top before serving.

Yum

Thursday, May 14, 2015

Star Studded Chocolate Cupcakes (Eggless)

The only time that gets me rolling with ideas more elaborate is April. There is so much flutter and celebrations that all I want to do is feed people than sitting on a computer.


To start with, its my daughters birthday month and I try beat my best every year. Considering how she loves the sweet section of the party - it also becomes my area of concentration. To top that its also the month of our wedding anniversary.  ;)


This year I distributed cupcakes to her classmates instead of the usual candy bags. The kids were delighted. If 30 something bouncing kids around me to open the box faster was not enough, the shrilling yays was making the point very clear. It seemed the teacher was not very happy as I had her class turned into an amusement park within seconds.



The minute these kids sat down to taste their cupcakes, the hum and the quietness was enough proof that I had them all charmed.

These beauties were just perfection. Beautiful humped muffins with equally simple pink and purple stars.



The recipe was adapted from Dishes from my kitchen

Recipe follows:

3/4 Cup Cake Flour
3 Tbsp Cocoa Powder
1/2 Tsp Baking Soda
1/4 Tsp Salt
4 Tbsp Olive Oil
1/2 Cup Water
1 Tbsp Vinegar
1/2 Cup Granulated White Sugar
1/4 Tsp Instant Coffee Powder
1 Cup Whipped Cream


Procedure:

Preheat oven to 350 Degree F (180 degree C) and ready Muffin pan.

In a large bowl, whisk the flour, cocoa powder, baking soda, salt and sugar.

In a small bowl mix Olive oil with water, vinegar and coffee.

Mix wet ingredients into a large bowl of dry ingredients.

Do not over beat.

Pour the batter into the prepared pan. Makes about 6 muffins.

Bake for about 16 - 20 mins or until the toothpick comes out clean. 

Let the muffins cool at the room temperature before icing.

Prepare 2 icing bag with a large and a small star nozzle and decorate as per your idea.


Yum

Monday, March 23, 2015

Cinnamon Rolls & Babka Bread

Normally whenever I'm stressed or just under the weather, cinnamon helps me get back to my funk. I used to go to my all time favorite Banana bread and load it with cinnamon and sometimes dry ginger but ever since I have tried my hands on cinnamon pull apart bread, it is giving very tight competition to our good old friend.

Cinnamon Rolls

They are not just easy to whip along and if you plan in advance which I rarely do, they become your best companion during high tea, midnight snack and the next day morning tea partner. You get the gist?

Cinnamon Rolls

The only thing I really missed was the glaze. But since my family is right now going through overdose of sweetness in their lives, I tried to keep it calm and just kept them plain and simple.

Babka Bread

And because I just could not have enough, I also made this amazing Babka bread which I saw on pinterest and was intrigued by its twisting design. And to add Ozzy's interest to it, I bought in Nutella's help and it worked really well! Like really really well!

Babka Bread


The recipe was sourced from: Purple Foodie's Workshop

Recipe follows:

For the basic dough: 

794 gm Flour
9 gm Instant Yeast
425 gm Warm Milk
2 tsp Salt
80 gm Sugar
6 tbsp Vegetable Oil
1 Egg for the dough

for Rolls:

30 gm softened butter
2 tsp Cinnamon
60 gm Caster Sugar
Icing sugar for dusting {or make a glaze}

for Babka bread

30 gm softened butter
2 tsp Cinnamon
1/4 cup Nutella spread
60 gm Caster Sugar
Icing sugar for dusting {or make a glaze}


Procedure:
In a small bowl, dissolve yeast in warm milk and keep aside for 10 minutes.

In a large bowl add flour, salt, oil, egg and sugar together. Make a well in between and add milk in the middle mixing slowly together. Once they are evenly mixed together, start kneading until it becomes soft and flexible.

Place the dough ball in well greased bowl covered with cling for about 2 hours or until it is doubled in volume. 

knock down the dough and divide it into 2 parts: for rolls and bread ( you could make all rolls too or just half the recipe)

for rolls:

Roll out the dough in rectangle for about half an inch of thickness.

Spread butter and sprinkle cinnamon and sugar uniformly.

Starting at one end, tightly roll the dough keeping seam down. pinch the seam lightly to make sure it does not break open in between.

With a metal scraper or a serrated knife, cut about 1 or 1.5 inch sections.

Arrange them in well greased pan and cover with cling to rest for about another 30 minutes. 

Preheat oven to 350 Degree F (180 degree C). Bake for 20 - 25 mins or until the top is beautifully browned.


For the babka bread:

Roll out the dough in rectangle for about half an inch of thickness.

Spread butter and Nutella. Sprinkle cinnamon and sugar uniformly.

Starting at one end, tightly roll the dough keeping seam down. pinch the seam lightly to make sure it does not break open in between.

With a metal scraper or a serrated knife, cut in the middle to make two sections and leaving them joint at one end.

Roll each section outwards in a twist and and then twist them together in a braid formation.

Settle them in well greased tray or you could use loaf pan) and cover with cling to rest for about another 30 minutes. 

Preheat oven to 350 Degree F (180 degree C). Bake for 20 - 25 mins or until the top is beautifully browned.


Yum
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