Showing posts with label Baking. Show all posts
Showing posts with label Baking. Show all posts

Wednesday, December 18, 2013

Katharine Hepburn Brownies and Happy holidays !

Wishing you all a Merry Christmas and a Happy New year

With Holiday season just around the corner I wanted to do this post  before it was  too late ! Whole food blogging world is full of Christmas bakes and I was feeling a bit left out and wanted to whip up something quick for you all and this Katherine Hepburn Brownies fitted the bill perfectly. It is literally a one bowl brownie, just stir everything together in a bowl and pop it an oven and a delicious brownie will be ready is less than 1 hour. They are perfect to gift for friends or to munch on with a cup of milk. I have to say, for a chocoholic like me, this brownies were kind of addictive. I made this cookies for giving it to a friend and good that I packed half of it to her or else I would have ended up eating whole lot of it in a single sitting.

Those who are wondering about the name of this recipe, its named after Katherine Hepburn (actress) who contributed this awesome recipe to us. I gave a little twist to the recipe by adding cashewnuts instead of walnuts and I think that lifted up the taste to a new level, I absolutely loved the cashewnuts in brownies and even my hubby who is not chocolate lover ate quite a lot !

Recipe source – Joy of baking

Dark Chocolate ( 70 % cocoa ) – 60 gm
Unsatled butter – 113 gm / ½ cup   
Granulated White Sugar – 200 gm /  1cup
Eggs – 2 large
Vanilla extract – ½ tsp
Plain flour/ Maida – 30 gm / ¼ cup
Salt – ¼ tsp
Chopped cashewnuts / walnuts – 100 gm

  1. Take butter and dark chocolate in a heat proof bowl and place them over a simmering pan of hot water until its melted.
  2. Add sugar and stir in.
  3. Break 2 eggs,add vanilla extract and stir in.
  4. Add the flour, chopped nuts and stir in.
  5. Pour the batter into a greased 8 inch square cake tin and bake in a preheated oven at 165 degree Celcius for 30-35 minutes or until a tooth pick inserted comes out clean.  

Wednesday, October 30, 2013

Photo shoot at Farmers market and Chocolate fudge brownie recipe

Last weekend was a very productive one for me, it was Bloggers Buzz BBPC session 3 and this time it was outdoors in a busy sunday market to capture the fall colours. This time it was a group of six of us, Manjiri, Nisha, Nupur, Suchi, Gayatri and me.  The market was very colourful that day with all colourful pumkins around and we had fun shooting the coloured beauties. Smell of amazing food was all over the market and it was really hard to control all the tempatations while shooting the pictures. The Whole experience of going to market is really wonderful, seeing all the fresh local produce and the are comparatively cheaper to the supermarket ones and the great thing is they are local and organic too !I am definitely going to go often to farmers market  and get hold of some fresh local organic produce :) I am not going to talk more about it, let  the pictures speak more about it ! 

Coming to todays post its Chocolate fudge brownies I took  for a Halloween party at my friends place. Halloween is only tomorrow but we already  had a dressing up party  at my friends place. It was indeed fun to watch kids enjoying themselves, probably they were all sugar high after all the candies they ate. We had  great party, the food were contributed by all mums and this brownies were my contribution for the party. It was so chocolatey, yumm and  very rich too ! I had book marked this recipe from Rias space a long time back but since it was rich I was waiting for an occasion to try it and this party seemed like a perfect occassion . If  you are chocolate lover like me, I am sure you will love it and its perfect for taking to a kids party !

Ingredients ( makes 25 brownies )

Recipe adapted from Rias collection
(The cup I use for measurement is  a 200 ml cup)

Plain flour/ maida - 175 gm/ 1 1/2 cup
Cocoa powder - 2tbs
Instant Coffee powder - 1 tsp
Dark chocolate - 300 gm (70 % cocoa )
Eggs - 5 (large )
Granulated sugar - 200 gm/ 1cup 
Light Brown sugar - 100 gm / 3/4 cup
Unsalted Butter - 200 gm
Vanilla extract - 2 tsp
Salt - 1 tsp

  • In a big bowl take 300 gms of chopped dark chocolate, coffee powder and 200 gm butter and place them over a simmering pan of water until butter and chocolate melts. 
  • Meanwhile in mixing bowl measure plain flour, cocoa powder, salt and mix with a spoon and keep it aside.
  • Add both the sugars to  the chocolate mixture and stir until dissolved.
  • Break 3 eggs into the bowl and whisk until combined.
  • Break 2 more eggs, add vanilla extract and stir in ( donot over mix)
  • Finally add the flour mixture and fold in with a rubber spatula.
  • Pour the batter into a prepared cake tin and bake them in a preheated oven at 180 degree celcious for 35-40 minutes or until a tooth pick inserted comes out with moist crumbs
  • Let it cool completely in the tin and then cut them into squares.

Monday, May 20, 2013

Banana bread with fruits and nuts and some hiking pictures

Yesterday morning when we woke up the weather outside looked so gloomy and grey, so with much disappointement  we all slowed down our routine pace and was planning to spend the weekend in a shopping mall which is very unusual for us during this time of the year, but the unpredictable weather took a twist and all of sudden the sun came out. Within minutes we ditched our shopping plans and  decided to explore a hills nearby instead. When we set off the journey least did I know that we were going to have our first hike ! We choose the medium hike covering in 2 hours and oh boy we are glad we did it. The satisfaction of doing something like that is really priceless.

Thats the hill we hiked !

Look who is leading us :)

Waiting for  our turn to cross the river

Coming back to  topic, todays post is a banana bread which I baked few days before and I can  authoritatively say this is one of the best banana bread ever, well this  verdict is not just from  my family but also from my friends who came for a tea to my place and my  blogger friend Manjiri who tasted this insisted that I should post the recipe the same day, I guess that says it all :)

Recipe adapted form here

Plain flour / Maida - 175 gm /1 1/4 cup
Baking powder - 2 tsp
Baking soda - 1/2 tsp
Salt - 1/2 tsp
Unsalted butter - 125 gm ( melted )
Sugar - 150 gm ( 3/4 cup )
Eggs - 2 large
Vanilla extract- 1 tsp
Very ripe bananas - 4 medium (mashed )
Raisins - 100 gm
Walnuts -  60 gm ( chopped )
Rum / Orange juice - 75 ml

  • In a saucepan put the rasins and add 75 ml of rum and bring it to boil.Turn off the flame and leave it covered for 1 hour for raisins to absorb the rum.
  • Drain and keep aside.
  • In a mixing bowl add flour, baking powder, baking soda, salt. Give it a mix with a wooden spoon and combine the ingredients.
  • Meanwhile melt butter in microwave or in a saucepan and keep aside.
  • In  a mixing bowl add melted butter and sugar and beat until combined.
  • Best in one eggs at a time and beat well after each addition.
  • Add mashed banana to it and fold in.
  • Add chopped walnut, drained raisins, vanilla extract and fold in with a wooden spoon or rubber spatula.
  • Add 1/3 rd of the flour mixture to it and fold in add remaining flour in 2 additions and repeat the same.
  • Transfer the batter into a greased loaf tin and bake in a preheated oven at 180 degree celcius for 1 hour 10 minute to 1 hour 15 minutes or until a tooth pick inserted comes out clean.
  • Cool the cake in wire rack until cool.

Sunday, April 21, 2013

Light Whole meal bread and a recipe review !

Reviewing a recipe from  baking mad's website that has so many awesome recipes was quite challenging for me. I was lost in middle of all those great recipes so I have been postponing this review for sometime now and finally  this Light whole meal bread  made it to the list. It had already some great reviews  on the website so I was confident that this bread was going to taste great. What attracted me most was, it was so easy to put together, literally a one bowl bread  and it was under kid's recipes so there is no need to say that even a kid can make this bread ! When the bread came out of the oven I couldn't resist eating a slice and even before the bread had cool down I cut a slice and ate the hot bread just as it is. Usually I like to eat my bread with some spread on it but believe me the hot bread which comes out straight from the oven don't need anything, it tasted like  one awesome toasted bread and in the morning it became the softest bread ever with a great texture and tasted really good !

Very strong Whole meal bread flour - 250 gm ( I used Allison's)
Very Strong bread flour - 250 gm ( I used Allison's )
Easy bake yeast -  1 1/2 tsp / 7 gm ( I used Allison's easy bake yeast's 1 sachet )
Salt - 1 1/2 tsp
Runny honey - 2 tbs
Sunflower oil - 3 tbs
Warm water -  1 1/4 cup /225 ml


  • In a mixing bowl take flours,salt,yeast.
  • Add honey, sunflower oil and warm water to it and knead it well until you get a smooth dough.
  • Shape it and put into a greased loaf tin and allow it to proof with a cling wrap until double in size.
  • Preheat the oven to 220 degree c and then immediately lower it to 200 degree C .
  • Bake the bread for 30 minutes.
  • If the bread is cooked  you will hear a hollow sound when you tap on bottom.

Disclaimer - This is not a sponsored post.
With thanks to Baking Mad for sending me some baking products.

Monday, December 17, 2012

Chocolate Macarons with White chocolate ganache filling !

Finally I too went for took a while for me to make up my mind to try this daring Baker's challenge. I have been admiring this little cuities in other blogs for a while,especially in Shabs cuisine ! Her wonderful clicks of these cuties gave me all the inspiration to try it out and I couldn't wait for a   better time  than this time of the year ! The recipe for Mac shell  is adapted from Shabs space and if you follow her blog word by word, I guess nothing could go wrong ! Do check out her space for a  collection of Macaron recipes.
Egg whites(Aged) - 58g
Ground Almond - 65 g
Cocoa Powder- 20 g
Icing Sugar - 100g
Caster sugar - 20g
1.In a squeaky clean bowl weigh the egg weights and age them on the kitchen counter for 24 hr-48 hr or upto 5 days in the fridge covering it with a cling film.
2.Weigh out Ground almonds,cocoa powder,icing sugar and mix them together in a bowl and powder them in a coffee grinder/ mixie until it is flour like.Seive them 1-2 times and discard any big lumps .
3.Start beating the egg whites starting with a medium speed and gradually increasing it to maximum.
4.When it starts to form Soft peaks add caster sugar and beat until stiff peaks are formed and please make sure you dont over beat .
5.Now add the dry ingredients in 2-3 additons to the meringue mixture and fold in gently with a flexible spatula or wooden spoon  until it reaches a shiny batter consistency which falls of like a ribbon( I recommend watching some youtube videos before you try this out ).Donot over mix too !
6.Transfer it into a piping bag with a round tip placed on a tall glass to ease your filling job !
7. Line your baking tray with baking paper and pipe a 2cm diameter  circles leaving enough space between them.
8.Allow it to dry for 1- 2 hours maybe more if it is humid .
10.Bake them in a preheated oven at 150 degree celcius to 13 -14 minutes( Each oven is different,so adjust the timing according to your oven )
11.Allow it cool down for 30 mins - 1 hour and peel them from the baking paper.
12.Pipe the filling on to the shells and sandwich the  shells together and allow them to mature in the fridge for a day or  two !
To make white Ganache filling
Double cream - 100ml
White chocolate - 100gms
Vanilla extract - 1/2 tsp
In  a pan simmer the double cream and when it starts to bubble,turn of the heat and add the chocolate,once the chocolate has melted add vanilla extract and give it a good mix and allow it to cool down until it can be piped on to the Mac shells to sandwich them.

Thursday, April 19, 2012

Carrot Cup cake with Swiss meringue butter cream


The rain is still drizzling and the weather here has been has been like that since the past few days.I really hope our spring is not going to be washed away like this.

Meeting an old friend and catching up with them after a long time is wonderful right ? I was lucky enough to have such a great day yesterday,my friend,classmate and roomate 'A' who lives in Chennai is now in U.K visiting her brother.Yesterday we met after a long 4 years gap,saw her little girl for the first time and watching my boy and her girl who are of the same age slowly bonding,chatting...priceless moments !

When Nisha posted her carrot cake few weeks before I couldnt resist trying it out her mums way with carrot puree and I would say the it was super moist cake and nobody could make out there was carrot in it.That day I couldnt take pics,so this time I made carrot cup cakes and luckily I was able to click one picture.Whenever I bake, taking pics isnt easy with a cake lover like my lil A.He is adicted to cakes,and if he see a cake he will stop doing whatever he is doing and fill his tummy with cake as much as he can ,eventhough I try to restrict him he always succeed,So for that reason I have cut down by baking these days.


Flour - 1 1/4 cup
Sugar - 1cup
Carrot -2
Oil - 1/2 cup
Milk -1/4 cup
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Eggs -2
Salt - a pinch


1.Sift flour,baking powder,baking soda,salt and keep aside.
2.Grate carrot roughly and puree them with milk in a blender.
3.In a mixing bowl beat egg and sugar.
4.Add the carrot puree,oil and give it a good mix.
5.Add the dry ingredients and incoporate.
6.Line a muffin tray amd pour the batter until 3/4 th full and bake in a preheated oven at 175 degree centigarde for 20-25 minutes until a tooth inserted comes out clean.

For Icing
recipe adapted from here.

Egg whites -2
Sugar - 1/2 cup
Butter - 1 cup
Vanilla - 1/2 tsp

1.In a heatproof bowl add egg whites and sugar and place the bowl over a pan of simmering water.
2.Whisk until egg whites are smooth and little hot to touch ,it takes about 3-4 minutes.
3.Remove from simmering water and whisk until glossy peaks are formed.
4.Add butter little by little and whisk,finally add vanilla and whisk until smooth.

Saturday, April 7, 2012

Eggless Cinnamon rolls


Hope you all are having a nice Easter holidays wherever you are. In U.K the weather has been playing some nasty tricks spoiling our 4 day break,anyway I cant blame too much about it as we were so lucky last week when our family visited us.My brother in law and family who were in U.S stopped over here on their way to India and we lots of fun and had a blessed weather through out...
Coming to todays recipe, generally cinnamon rolls calls for egg but this is an eggless version ,Inspite of being eggless it tasted great.


Plain flour - 1 cup
Butter - 7 tbs
Sugar - 1/4 cup + 1 tsp
Milk- 1/4 cup
Yeast -1/2 tsp
Cinnamon - 1/2 tbs
Salt - pinch
Almond flakes


1.Melt 3bs of butter and dissolve half of the sugar to it.
2.Warm the milk and dissolve yeast.Add a teaspoon of sugar and allow it to stand for 5-10 minutes.
3.Measure the flour into a bowl and add melted butter ,milk-yeast solution,salt and knead the dough until you get a soft dough.
4.Cover the dough with a towel and allow it to rise for 30 -45 minutes.
5.Meanwhile take 4 tbs of softened butter and beat it with remaining sugar and cinnamon powder.
6.Take the dough and roll it to a rectangle shape.Spread the butter-sugar-cinnamon evenly on top and sprinkle some raisins and almond flakes generously over the butter layer.
7.Roll it tightly into a log and cut it with a sharp knife into 1 inch rolls.
8.Place the rolls in a greased baking tray and refrigerate for 12 hours.
9.Take the rolls out of the refrigerator and keep at room temperature for 10-20 minutes and then bake it in a preheated oven at 180 degree cebtigrade for 20- 25 minutes or until rolls are gollden brown.


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