Crème brulee:french dessert-4 servings
preheat oven to 325 Fahrenheit or 165 celcius
tip:
do not put the hot ramekins into cold water to cool coz the ramekins might break so allow it to cool by itself
if u have a blow torch then u can use it instead of broiler for caramelizing.
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Brownie cupcakes/squares:
firstly in a bowl add cocopowder ,flour,and baking soda mix and keep aside
in another microwavable bowl melt butter ,oil and chocolate chips in a microwave .
then mix brown , white sugar ,vanilla extract,and salt into the melted chocolate butter and oil mixture.add eggs and beat vigoursly untill fluffy and incorporated at this point the batter looks thick and glossy.now add the flour mixture and mix well untill incorporated.place the paper cups in the cupcake pan fill the batter upto 3/4 (coz cupcakes puff up) bake for 15-20 mins
tips:
Pound cake with chocolate chip:
in a bowl take butter,sugar,vanilla and eggs ,mix well until smooth
in another bowl mix salt,flour,baking powder then add it to the wet mixture,mix well until incorporated,do not overmix .transfer the batter to the loaf pan .bake in the preheated ovenfor30-35 mins
tips:
always check the cake 5 -10 mins prior to the given baking time,coz baking time differs from oven to oven.
use tooth pick ,skewers,or knife to check if the cake is done,and always check in the middle of the pan.
leave out the salt if you are using salted butter
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serves 4,if u want for 2 just use half the portion of all ingredients
in a bowl combine sugar buter,flour, saltand milk until smooth,add egg yolks an blent till smooth.with a hand mixer beat the eggs till its gets stiff peaks,then slowly fold in the whites with the mixture,do not mix or else the whites will deflate,just fold in with strokes till mixed then put in the ramekin an place in the baking pan filled half way with hot water and bake it for 20-25 mins .
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Fruit and nut loaf cake:
maida-1cup
chopped walnut,almond flakes,black grapes and tutifruti mix-3/4cup
butter-1/2cup(240gms)
sugar-1/2cup
eggs-2
baking powder-1tsp
vanilla extract-1tsp
salt-half of 1/4tsp
8 inch loaf pan
Molten cake/chocolate soufflé :
serves 4:6-8 ounce molds
preheat oven to 400Fahrenheit
in another bowl take 3 egg yolks and sugar 1/3 cup beat with a hand mixer until the mixture is pale and thick,when u lift up the whisk attachment the mixture falls like a ribbon .now add vanilla extract and the melted chocolate mixture,beat on low speed until well incorporated keep aside
in another bowl beat the egg whites half way through add sugar and beat until stiff peaks,when you lift the whisk attachment the whites must stand stiff and fluffy.then take the chocolate mixture bowl add in half of the egg whites and fold in slowly so that the whites do not deflate .then mix in the rest of the whites until mixed well.then put them into ramekins bake for 10 to 15 mins or until the outside edges of the cakes are set but the middle still looks a little wet and wobbly. You may have cracks on the top surface of the cakes.
tips: try to use unsalted butter ,leave out salt if you are using salted butter
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Chocolate fondue:
tips: if you don't have a microwave then you can take two bowls one with boiling water on stove and another bowl placed on top with the chocolate and other ingredients keep stiring with a spatula untill melted.
2.makes a yummy dessert so just make it fresh when needed or else the chocolate mixture will thicken when it cools down.
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Mango shrikhand:
puree mango with saffron ,sugar,cardamom crushed and yogurt together until well blended.pour it to shot glasses or mini wine glasses and garnish with chopped pistachios
tips: if you don't get fresh mango you can use store bought mango puree, but they will have sugar in them so check and then add sugar
2.preserved mangoes don't taste that good
3.serve chilled
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Egg halwa:
heat 3tsp sugar in a pan and let it melt and turn golden yellow and liquidy switch off the heat.add it to a bowl add sugar ,egg, heavy cream and milk together mix well then heat a thick bottom pan add the mixture and cook on medium heat for 6-7 mins while continuously stirring .do not stop stirring add saffron and cook on medium high until the mixture turns crumbly then add cardamom powder and ghee cook until moisture is almost gone and the mixture has soaked the ghee.take of the heat and serve warm
tips: for sugar caramel take of the heat and transfer caramelised sugar immedeatly to the bowl and mix with the milk mixture or else the sugar will cook further and turn to caramel strings and harden and will taste different
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plum cake:
then in a bowl mix allpurpose flour salt ,baking powder mix and keep aside
with a help of a electric mixer beat butter and sugar until creamy and fluffy then add egg one by one and beat well after each addition then add the nut mixture and mix well.then slowly mix in the flour mixture until well blended.with a whisk or spatula
now grease baking pan with butter and then add the mixture and level it .just bang the bottom of the baking pan on the countertop to make sure there are no air pockets and the mixture is well set.
bake in the preheated oven for 1 and half hr or more check by inserting a skewer knife or stick until it comes out clean as cooking time differs from oven to oven(check once after an hr at first)
tips: you can use demerara sugar if you don't have dark brown sugar .the colour of the cake will turn out a lil more darker
2.lemon or orange zest is the outer skin of that fruit.just grate the outerskin with a fine grater(make sure you don't grate the white inner layer of the fruit,it is bitter).zest the orange first then cut to half then squeeze the juice.
3.this is a dense cake
4.you can add 3tbsp of rum for an extra kick.then brush some more rum on all sides once the cake is completely cool.not good for kids though!or leave out
5.candied mixed peel is a mixture of orange lemon peel ,am not sure if its available in india. you can skip it if you don't like instead add other nuts
5.you can add dried prunes,cherry,cranberry or candied pineapples
6.if you are using salted butter then skip the salt
7.if you don't have a mixer then you can do it by hand and a whisk but your hands need to be quick
8.this cake takes more time and cooks slowly as the fruits release liquid during baking
9.if you feel the cake is getting dry on the upper layer brush it with some orange juice to keep it moist
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Carrot and dates cake:
grease cake dish with butter and keep aside
in a bowl sift ,flour salt,cinnamon powder and baking powder (mix well)
in another large bowl mix together grated carrots,sugar,oil,nuts,dates and eggs
then add the dry mixture to the wet mixture and mix well.(make sure there are no flour pockets)
pour the mixture to a greased dish and bake in the preheated oven for 35-40 mins depending on the oven .when you insert a knife or a stick in the middle of the cake it should come out clean.
demould the cake and cool,once cooled u can frost it with whipped cream or butter frosting and top it with chocolate shavings chopped nuts or maraschino cherries
tips:1. if you don't get brown sugar you can use 3/4 cup of demerara sugar and 1/4 cup of granulated white sugar.the cake will be a lil darker when you use demerara sugar
2. you can reduce the amount of cinnamon powder if you want
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Peekaboo banana treat:
pulse crackers (not to a fine powder) and spread on a plate
spread chopped almonds ,walnuts and sprinkles on another plate
first dip the bananas in the chocolate mixture roll lightly on crackers powder then roll firmly on the nuts arrange it on a plate then refrigerate .you can also freeze and poke toothpicks to serve(it might get out of shape while rolling just shape it with your hands)
tips:you can use tooth picks to do the whole coating process so tat you don't mess your hands
2.its an awesome treat for kids -for snack time and also for kids, home b'day parties
3.you can also use whole yelakki bananas for this dish.coz these bananas are more flavourful than the big ones
4.cake sprinkles add an appeal and colour to this dish
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- heavy whipping cream-2cups
- castor sugar-1/3 cup
- pure vanilla extract-1 1/2tsp
- egg yolks-4
- caster sugar -2-3 tsp for caramalising
tip:
do not put the hot ramekins into cold water to cool coz the ramekins might break so allow it to cool by itself
if u have a blow torch then u can use it instead of broiler for caramelizing.
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Brownie cupcakes/squares:
- unsalted butter( room temperature)-3tablespoon
- canola or vegetable oil-2tablespoon
- semisweet chocolate chips-4 ounce
- dark brown sugar-3/4 cup
- white caster sugar-1/4 cup
- vanilla extract-2teaspoon
- salt-1/4teaspoon
- eggs(cold)-2
- coco powder-1/4 cup
- all purposeflour-3/4cup
- baking soda-1/4tsp
firstly in a bowl add cocopowder ,flour,and baking soda mix and keep aside
in another microwavable bowl melt butter ,oil and chocolate chips in a microwave .
then mix brown , white sugar ,vanilla extract,and salt into the melted chocolate butter and oil mixture.add eggs and beat vigoursly untill fluffy and incorporated at this point the batter looks thick and glossy.now add the flour mixture and mix well untill incorporated.place the paper cups in the cupcake pan fill the batter upto 3/4 (coz cupcakes puff up) bake for 15-20 mins
tips:
- when u incorporate dry ingredients to the wet ingredients try the folding technique or use a wisk to slowly do it.coz if u mix vigourously that will cause the batter to deflate and the cupcakes might come out flat and dense
- cold eggs means refrigerated eggs
- do not melt the butter unless the recipe demands,
- the texture of caster sugar is like the one which is inbetween confectioners sugar and normal sugar,in usa they call its granulated sugar
- in india brownsugar is not easily available instead you can use demerara sugar
Pound cake with chocolate chip:
- maida-1cups
- butter-1/2cup(240gms)
- sugar-1/2cup
- eggs-2
- baking powder-1tsp
- vanilla extract-1tsp
- salt-half of 1/4tsp
- 8 inch loaf pan
in a bowl take butter,sugar,vanilla and eggs ,mix well until smooth
in another bowl mix salt,flour,baking powder then add it to the wet mixture,mix well until incorporated,do not overmix .transfer the batter to the loaf pan .bake in the preheated ovenfor30-35 mins
tips:
always check the cake 5 -10 mins prior to the given baking time,coz baking time differs from oven to oven.
use tooth pick ,skewers,or knife to check if the cake is done,and always check in the middle of the pan.
leave out the salt if you are using salted butter
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serves 4,if u want for 2 just use half the portion of all ingredients
preheat oven-350F
- sugar-3/4 cup
- melted butter-1tablespoon
- milk-1cup
- all-purpose flour-2tablespoon
- egg-6-yolks and whites separated
- salt-1/2tsp
- lemon zest/rind-2lemons(skin of lemons)
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Fruit and nut loaf cake:
preheat oven to 300Fahreheit-160celsius
in a bowl take butter,sugar,vanilla and eggs ,mix well until smooth
in another bowl mix salt,flour,baking powder then add it to the wet mixture,mix well until incorporated,do not overmix .transfer the batter to the loaf pan .bake in the preheated ovenfor30-35 mins
in a bowl take butter,sugar,vanilla and eggs ,mix well until smooth
in another bowl mix salt,flour,baking powder then add it to the wet mixture,mix well until incorporated,do not overmix .transfer the batter to the loaf pan .bake in the preheated ovenfor30-35 mins
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Molten cake/chocolate soufflé :
serves 4:6-8 ounce molds
preheat oven to 400Fahrenheit
- semisweet-chocolate chunks-180grams-6oz
- unsalted butter-1/2 cup-113grams
- vanilla extract-1tsp
- egg yolks-3
- egg whites-3(means whites and yolks of 3 egg seperated)
- sugar for yolk-1/3cup-65 grams
- sugar for whites-1 1/2tablespoon
- pinch of salt
in another bowl take 3 egg yolks and sugar 1/3 cup beat with a hand mixer until the mixture is pale and thick,when u lift up the whisk attachment the mixture falls like a ribbon .now add vanilla extract and the melted chocolate mixture,beat on low speed until well incorporated keep aside
in another bowl beat the egg whites half way through add sugar and beat until stiff peaks,when you lift the whisk attachment the whites must stand stiff and fluffy.then take the chocolate mixture bowl add in half of the egg whites and fold in slowly so that the whites do not deflate .then mix in the rest of the whites until mixed well.then put them into ramekins bake for 10 to 15 mins or until the outside edges of the cakes are set but the middle still looks a little wet and wobbly. You may have cracks on the top surface of the cakes.
tips: try to use unsalted butter ,leave out salt if you are using salted butter
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Oats chocolate balls/laddoo:
- oats-1cup
- confectioners sugar-2tbsp
- melted butter-4tbsp
- milk powder-3tsp
- chocolatechips,or chunks-2/3cup
- almond slivers and chopped walnut-2/3 cup
- honey-2tablespoon
firstly toast the oats and nuts for 5-6 mins on low medium heat .then in a bowl melt chocolate and butter then add oats and rest of the ingredients,mix well to form balls if its crumbly u can add more butter and melted chocolate,
best and easy recipe for kids-----------------------------------------------------------------------------------------------------------------------
Chocolate fondue:
- dark or milk chocolate chunks/chips-6 ounces
- heavy cream/fresh cream-1/4 cup
- butter-1tsp
- pure vanilla extract-1/2 tsp
- fresh fruits
- tooth picks
tips: if you don't have a microwave then you can take two bowls one with boiling water on stove and another bowl placed on top with the chocolate and other ingredients keep stiring with a spatula untill melted.
2.makes a yummy dessert so just make it fresh when needed or else the chocolate mixture will thicken when it cools down.
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Mango shrikhand:
- mango-1 big
- saffron strands-1 pinch
- sugar-1/4 cup+2 tbsp.
- heavy cream/fresh cream-1 1/2 tbsp.
- hung yogurt-1 cup
- cardamom -2-3 crushed
- pistachio chopped-for garnishing
puree mango with saffron ,sugar,cardamom crushed and yogurt together until well blended.pour it to shot glasses or mini wine glasses and garnish with chopped pistachios
tips: if you don't get fresh mango you can use store bought mango puree, but they will have sugar in them so check and then add sugar
2.preserved mangoes don't taste that good
3.serve chilled
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Egg halwa:
- egg-2
- sugar-6-7tbsp or more
- ghee/clarified butter-1tbsp
- heavy cream/fresh cream-1/2cup
- milk -1 cup
- saffron strands-6-7
- cardamom powder-2 pinch
- sugar for caramelising-3tsp
- cashew nuts or almonds chopped-2tbsp
heat 3tsp sugar in a pan and let it melt and turn golden yellow and liquidy switch off the heat.add it to a bowl add sugar ,egg, heavy cream and milk together mix well then heat a thick bottom pan add the mixture and cook on medium heat for 6-7 mins while continuously stirring .do not stop stirring add saffron and cook on medium high until the mixture turns crumbly then add cardamom powder and ghee cook until moisture is almost gone and the mixture has soaked the ghee.take of the heat and serve warm
tips: for sugar caramel take of the heat and transfer caramelised sugar immedeatly to the bowl and mix with the milk mixture or else the sugar will cook further and turn to caramel strings and harden and will taste different
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plum cake:
- all-purpose flour-1cups
- unsalted butter-1/2 cup
- eggs-2
- dark brown sugar-1/2cup
- ground almonds-slightly coarse-3tbsp
- juice of half orange and zest of half orange
- lemon rind/zest- of half lemon
- finely chopped walnuts and cashew nuts -1/2cup
- candied cherries chopped(green and red)-1 cup/or tuti fruiti-1cup or more
- raisins-black and golden-1/2 cup
- mixed peel-3tbsp optional
- baking powder-1/2tsp
- salt-litlle less than half tsp
- preheat the oven to 325F
then in a bowl mix allpurpose flour salt ,baking powder mix and keep aside
with a help of a electric mixer beat butter and sugar until creamy and fluffy then add egg one by one and beat well after each addition then add the nut mixture and mix well.then slowly mix in the flour mixture until well blended.with a whisk or spatula
now grease baking pan with butter and then add the mixture and level it .just bang the bottom of the baking pan on the countertop to make sure there are no air pockets and the mixture is well set.
bake in the preheated oven for 1 and half hr or more check by inserting a skewer knife or stick until it comes out clean as cooking time differs from oven to oven(check once after an hr at first)
tips: you can use demerara sugar if you don't have dark brown sugar .the colour of the cake will turn out a lil more darker
2.lemon or orange zest is the outer skin of that fruit.just grate the outerskin with a fine grater(make sure you don't grate the white inner layer of the fruit,it is bitter).zest the orange first then cut to half then squeeze the juice.
3.this is a dense cake
4.you can add 3tbsp of rum for an extra kick.then brush some more rum on all sides once the cake is completely cool.not good for kids though!or leave out
5.candied mixed peel is a mixture of orange lemon peel ,am not sure if its available in india. you can skip it if you don't like instead add other nuts
5.you can add dried prunes,cherry,cranberry or candied pineapples
6.if you are using salted butter then skip the salt
7.if you don't have a mixer then you can do it by hand and a whisk but your hands need to be quick
8.this cake takes more time and cooks slowly as the fruits release liquid during baking
9.if you feel the cake is getting dry on the upper layer brush it with some orange juice to keep it moist
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Carrot and dates cake:
- all purpose flour-1 1/2 cup
- vegetable oil-1 cup
- brown sugar-1 cup
- eggs-3
- cinnamon powder-1tsp
- grated carrots-2 cups
- salt-1 pinch
- baking powder-1tsp
- chopped walnuts-1/2cup
- chopped dates-1/2cup
grease cake dish with butter and keep aside
in a bowl sift ,flour salt,cinnamon powder and baking powder (mix well)
in another large bowl mix together grated carrots,sugar,oil,nuts,dates and eggs
then add the dry mixture to the wet mixture and mix well.(make sure there are no flour pockets)
pour the mixture to a greased dish and bake in the preheated oven for 35-40 mins depending on the oven .when you insert a knife or a stick in the middle of the cake it should come out clean.
demould the cake and cool,once cooled u can frost it with whipped cream or butter frosting and top it with chocolate shavings chopped nuts or maraschino cherries
tips:1. if you don't get brown sugar you can use 3/4 cup of demerara sugar and 1/4 cup of granulated white sugar.the cake will be a lil darker when you use demerara sugar
2. you can reduce the amount of cinnamon powder if you want
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Peekaboo banana treat:
- banana-2-3 cut into 3-4 pieces
- butter-2tbsp
- dark/milk chocolate-1 cup
- pure vanilla essence-1/2tsp
- marie biscuits or graham crackers powder-4-6 tbsp.
- colourful cake sprinkles -optional-2-3 tbsp.
- chopped almonds and walnuts-4-5 tbsp.
- tooth picks to serve
pulse crackers (not to a fine powder) and spread on a plate
spread chopped almonds ,walnuts and sprinkles on another plate
first dip the bananas in the chocolate mixture roll lightly on crackers powder then roll firmly on the nuts arrange it on a plate then refrigerate .you can also freeze and poke toothpicks to serve(it might get out of shape while rolling just shape it with your hands)
tips:you can use tooth picks to do the whole coating process so tat you don't mess your hands
2.its an awesome treat for kids -for snack time and also for kids, home b'day parties
3.you can also use whole yelakki bananas for this dish.coz these bananas are more flavourful than the big ones
4.cake sprinkles add an appeal and colour to this dish
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