Thursday, November 20, 2014

#NovemberRoad - Apple & Pear Crisp

"All Great changes are preceded by chaos" - Deepak Chopra


I thought I was prepared for the challenge, had it all down to the letter T.
I downloaded an interactive calendar thinking if I plan right, dedicate recipes to the day, it will be easy and fast. I completely overlooked the fact that it was my last month in the city and meeting friends threw that calendar out of the window.


Now I am left with 11 recipes from the list and 10 days to go.
I'd say, the actual challenge has started now. I was just testing the water earlier...


Why is this recipe on the list? Its simply because anything with the combination of Apple & Pear brings childhood memories. I love pears and my dad used to love apples. you see a pattern here...since I was not a fan of an apple a day concept, I always tried to bargain with having 2 pears instead of an apple. He never budged and I was always stuck with both...

This recipe is very versatile. You can add your combination of spices and make it yours. This is also a perfect after dinner dessert during the onset of wintry evening. And best to have it with wine after the little one has gone to sleep. Late night baking has its advantages too :P




The recipe was adapted from Sugarcrafter

Recipe follows:

For the filling:

2 Ripe Pear (peeled - cored - diced) 
1 Apples (peeled - cored - diced)
1/4 Cup Light Brown Sugar
1 Tsp Lemon Juice
1/2 Tsp Cinnamon Powder
1/2 Cup + 1/2 Tbsp Flour

For the crumble:

1/2 Cup All purpose Flour
1/4 Cup Classic Oats
1/4 Cup Butter (melted)
1/4 Cup Light Brown Sugar
1/2 Tsp Cinnamon

Procedure:

Preheat oven to 350 degree F (180 degree C) and grease ramekin dishes

In a bowl add diced Pear, Apple, sugar, cinnamon, lemon juice and flour. Toss to coat.

In another bowl mix flour with oats, cinnamon and brown sugar. Add melted butter to it and mix.

Transfer fruits mixture to the greased pan and Spread the crisp to cover.

Bake for 30-40 minutes until its golden and bubbling. Serve warm.

Wednesday, November 19, 2014

#NovemberRoad - Zebra Bundt Cake

“Why fit in when you were born to stand out?” ― Dr. Seuss


When I started working on my November list I had a couple of bookmarks to choose from. So I went around asking family members about what would they like to add to it.


Bundt cake was not there in the bookmarks because of the simple fact that its been done at home earlier. Mostly marble swirls. I stumbled upon one of the pins on Pinterest while looking for a surprise inside cake and was absolutely mesmerized by the colorful pattern. We had to add this to the NovemberRoad.


I didn't think I could pull it off until I reached YouTube looking for fondant cake tutorial and realized that its not as difficult as I made it up in my head.



And the best part?
No two slices are same. Surprise!



Recipe follows:    

The recipe was sourced from Home Cooking Adventure

Along with Chocolate and Vanilla batter from the recipe, I made Yellow batter by adding 2 Tsp of Yellow color to 3/4 cup of vanilla batter in a small bowl. (You can add less color depending on the product you are using)

How to create the pattern, I followed the method as shown in this video


P.S. For NovemberRoad Project, all the recipes will be displayed as a link. I will not be writing about them until I make any changes to the same. Thanks.


Wednesday, November 12, 2014

#NovemberRoad - Red Velvet Brownies

"I want to be different. If everyone is wearing black, I want to be wearing red."
Maria Sharapova

There's something about the color Red that keeps us enchanted. No matter how many forums and baking groups tell us about how Red Velvet has been done to death but come on, its Red! Its different!


Do you see Yellow behind the brownies? That is Ozzy's duck. She insisted her duck liked them the best and has to sit on the table. Umm..okay! 

These brownies were soft and crumbly and tasted awesome! They weren't very gooey like other brownies but they passed the yum test! So yay for me! 


 

Recipe follows:    

The recipe was sourced from How Sweet It Is

{Please note that I've cut down the sugar to 1 cup but the rest of the recipe remains same}


P.S. For NovemberRoad Project, all the recipes will be displayed as a link. I will not be writing about them until I make any changes to the same. Thanks.