How is the new year treating you all ? Hope all is well with everyone.
Showing posts with label Cocoa. Show all posts
Showing posts with label Cocoa. Show all posts
Wednesday, February 20, 2013
Coffee Coffee Cake With Espresso Glaze
How is the new year treating you all ? Hope all is well with everyone.
Friday, February 17, 2012
Everyday Chocolate Cake
One fine Wednesday, I suddenly started craving for a chocolate cake.Without thinking much, I googled for "simple loaf chocolate cake" and yes,I was exactly looking for a not-so-calorie-rich, simple as in "one bowl", chocolate cake that I can whip up in a jiffy.I was so happy to have found this recipe ! Now I wonder why didn't I ever search for such a thing before ! If I knew, I would have made this a thousand times, well almost,by now. If you are looking for a cake that you can have without much guilt and without much fuss,this is the cake for you !
I didn't have much time left before I took my son for his swimming class that day,and I had to hurry up with the pictures. With my lil buddy around,taking pictures is exactly like, or shall I say worse than,someone pointing a loaded gun at your back and you are asked to do something within matter of seconds.When he was smaller,he used to grab everything and sometimes eat the food ,his mom,a desperate blogger,rather than a desperate housewife,would have neatly kept,ready for the camera.
Thursday, January 5, 2012
Mocha Cake With Mocha Buttercream Frosting
Happy New Year, beloved readers ! Hope you all had a wonderful New Year week end. We had a fun time with some great friends and lots of good food. The weather here is unusually hot for January in Colorado.Though I am relieved that I don't have to drive on icy roads, I'm a bit concerned about this weird weather change.
Tuesday, April 19, 2011
Chocolate Vanilla Marble cake
Cakes are cosmopolitan. Some of the earliest references of cakes are found in ancient Roman history, making it obvious that cakes have been around for a long while. Therefore, it should not have surprised me when I saw marble cake, a regular feature from Kerala bakeries, doing the rounds in blogosphere. Where this cake originated is probably like the age old dispute of ‘What came first, the egg or the chick.’ If Someone asked where did marble cake originate, we will all probably have a different answer. But if one of you have a genuine answer I will be interested to hear from you.
The universality of cakes, and how far and wide it has reached, continues to fascinate me. I mean, I can’t get over that I grew up seeing marble cakes in bakeries in Kottayam, Kerala? In fact, this fancy looking cake is the most commonly available one in bakeries back home. I remember how the marble pattern caught my attention first, and it continues to get my heart go skippy. Actually, the cakes from the bakeries are overly sweet and over-powered with vanilla flavor,but the pattern was eye-catching and I still remember them because of it. I can’t tell you how happy I am to finally be able to bake a perfect marble cake which tastes as good as it looks. Below you will find the recipe to make this cake with a blend of sugar and vanilla which is proportionate to keeping your tongue swirling around more than what your body needs.
I tried different recipes from the internet before reaching the recipe I like most. One of the greatest inspirations and the best recipe I found was from Archana's blog
A little, but significant something else that I have to say about marble cake is it is quite fancy even without frosting. This is especially a blessing for a busy mom like me. For example, if I want to bake a cake for a special occasion birthday, anniversary or festival and have not enough time, I can whip up a marble cake which will hold its own to any decorated fancy- pansy cake.
With Easter around the corner, you will agree it’s most appropriate to share something special with you! Have it with tea or as a dessert, but remember to say ‘gosh this pattern is so pretty!’ Well, at least for my sake.
Ingredients:
Butter- 1/2 cup(110-115grams )
Cake flour(not self rising)- 1 3/4 cup
Baking powder- 1 1/2 tsp
Salt- 1/4 tsp
Sugar- 1 cup
Eggs- 3
Pure vanilla extract- 2 tsp
Buttermilk/Milk- 3/4 cup
Boiling water- 4 Tbsp
Dark (dutch processed) cocoa powder-1/4 cup plus 1 Tbsp
Method:
1. Preheat the oven t0 350 degree F. Grease a 9 by 5 inch loaf pan.
2. Whisk together flour, baking powder and salt.
3. Beat butter and sugar well, until it turns light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Add vanilla extract and mix again. Scrape down the sides as needed.
6. Add flour mixture in 3 batches, alternating with milk, starting and ending with flour, and mix well after each addition.
7. Mix boiling water and cocoa powder to blend without lumps.
8. Take out 1/4 th of the batter mixture into another bowl. Mix cocoa into it.
9. Spoon both the batters alternatively making a checkerboard. Pour them in 2 layers. (Just like Archana suggested use a big spoon for the white batter and small spoon for the chocolate batter)
10. When you are done tap the pan a couple of times on the counter to get rid of the air bubbles trapped inside and to remove the space between the batters.
11. For making the marbling effect make a couple of swirls from the top of the pan to the other end.
12. Bake for 40-45 minutes or until a tester inserted comes out clean.
13. Take out the cake and cool it while still in the pan for 10 minutes before transferring it to cool on a wire rack.
14. This cake can be stored in an air tight container for up to 3 days at room temperature.
Contributor: Namitha
Recipe adapted from : Archana's blog and here
Monday, April 4, 2011
Chocolate Cake in a Mug- Ready in a Minute
You must be familiar with ‘chocolate-cake-in-a-mug’ having already been featured in umpteen blogs and sites. It is delicious and comes together quickly which is great!. After having baked brownies over the weekend I didn’t need any more cakes, but then India won the Cricket World Cup. It’s not everyday that this happens and you will agree that calls for celebration, right? If you have been following this blog or know me personally, you also know I am an ardent fan of cricket. I have been on cloud nine ever since Saturday when India won the World Cup after a long gap of 28 years. I don't even remember the 1983 world cup, when we last won the cup. It was considered a miracle of sorts at that time, and people even today fondly remember and narrate how Kapil Dev (then captain of the Indian team) and his army brought home the cup. Surely I need to celebrate this win.
The match played on Saturday was tough. The Sri Lankan team has seasoned players and is great on the field. The Indian cricket captain, Dhoni, and his team fought hard to win this game. And the victory was sweet.
We needed this break.
In India, cricket is more famous today than even our national game of hockey. Cricket players like Sachin are sometimes referred by people and papers as gods, even if exaggerated it shows how much the game and players are revered. An article in New York Times says cricket in India has the same effect like monsoon rains permeating into the soil. Therefore, it is no secret nor surprise that all Indians wherever they are, celebrated India's win, and I'm no exception. I had every reason to celebrate and having some more brownies left over a small, but deliciously sweet reason to celebrate this victory.
So here is chocolate goodness for TEAM INDIA ! Oh! How my heart swells with pride :)
A special thanks to all my friends on Facebook. I want to especially share this virtual treat with you for watching the match and sharing the emotions via FB.
Happy Ugadi!
Ingredients:
All purpose flour- 5 Tbsp
Granulated sugar- 5 Tbsp
Cocoa- 2 Tbsp
Salt- a pinch
Baking powder- 1/4 to 1/2 tsp
Egg- 1 large
Milk- 4 Tbsp
Vegetable oil- 4 Tbsp
Pure vanilla extract- a dash
2 microwave-safe coffee mugs
Method:
1. Mix all the dry ingredients in a coffee mug to make the cake.
2. Beat the eggs slightly in a small mixing bowl and add the rest of the wet ingredients and mix well with a fork.
3. Add in the dry mixture and mix well.
4. Pour out half of the batter into each coffee mug.
5. Microwave the coffee mugs,one at a time, half- filled with the batter, on high, for a minute. If it does not get done in a minute, keep for another 20-30 seconds. Do not overcook, you might end up with a dry cake. (I kept it for 1 minute and 20seconds)
6. Let it cool and dig in.
7. It will be wonderful if you can top with vanilla ice cream
Notes:
1.The baking powder makes it less dense and more soft when compared to the original recipe.(thanks for the idea "not quite Nigellla" !)
2.The top of the cake looks a bit gooey when you take it out from the microwave after a minute. But it will be done already and do not over cook.
3.If you living in a place which is at sea level you could add a little more baking powder.
4.The cake rises up while cooking, but when you take it out it comes down. So a tall mug/microwave safe utensil is recommended.
5.The original recipe calls for 4 Tbsp each of flour and sugar and 3 Tbsp each of oil and milk. When I made it I added the above amount by mistake and it turned out to be better than the original .(later I tried once with the original measurements too !)
Recipe adapted from here (mostly) and here
Contributor: Namitha
The match played on Saturday was tough. The Sri Lankan team has seasoned players and is great on the field. The Indian cricket captain, Dhoni, and his team fought hard to win this game. And the victory was sweet.
We needed this break.
So here is chocolate goodness for TEAM INDIA ! Oh! How my heart swells with pride :)
A special thanks to all my friends on Facebook. I want to especially share this virtual treat with you for watching the match and sharing the emotions via FB.
Happy Ugadi!
Ingredients:
All purpose flour- 5 Tbsp
Granulated sugar- 5 Tbsp
Cocoa- 2 Tbsp
Salt- a pinch
Baking powder- 1/4 to 1/2 tsp
Egg- 1 large
Milk- 4 Tbsp
Vegetable oil- 4 Tbsp
Pure vanilla extract- a dash
2 microwave-safe coffee mugs
Method:
1. Mix all the dry ingredients in a coffee mug to make the cake.
2. Beat the eggs slightly in a small mixing bowl and add the rest of the wet ingredients and mix well with a fork.
3. Add in the dry mixture and mix well.
4. Pour out half of the batter into each coffee mug.
5. Microwave the coffee mugs,one at a time, half- filled with the batter, on high, for a minute. If it does not get done in a minute, keep for another 20-30 seconds. Do not overcook, you might end up with a dry cake. (I kept it for 1 minute and 20seconds)
6. Let it cool and dig in.
7. It will be wonderful if you can top with vanilla ice cream
Notes:
1.The baking powder makes it less dense and more soft when compared to the original recipe.(thanks for the idea "not quite Nigellla" !)
2.The top of the cake looks a bit gooey when you take it out from the microwave after a minute. But it will be done already and do not over cook.
3.If you living in a place which is at sea level you could add a little more baking powder.
4.The cake rises up while cooking, but when you take it out it comes down. So a tall mug/microwave safe utensil is recommended.
5.The original recipe calls for 4 Tbsp each of flour and sugar and 3 Tbsp each of oil and milk. When I made it I added the above amount by mistake and it turned out to be better than the original .(later I tried once with the original measurements too !)
Recipe adapted from here (mostly) and here
Contributor: Namitha
Saturday, April 2, 2011
Rocky Road Brownies
Today is another big day for Indian Cricket. India is playing the World cup finals for the third time in history and I wish our team all the luck. Hopefully they will bring the home the cup and if they do that will be one which we are getting after a long 28 year gap. Fingers crossed.
I still remember the first time I learned the game. I was in primary school and this was the time before TV and Cable. My father ,uncle and grandfather all ardent fans would be listening to the commentaries on radio. It was fascinating, and I wondered why otherwise sober people would scream and make funny noises of exhilaration or disappointment. It was enough to pique my interest. Now my noise was in the mix asking them what is going on. They tactically explained only the major details like wicket and runs. It was enough for me then, I suppose. But after a year or so while I was visiting my cousins over summer vacation I got more information. One of my elder cousins was totally into the game and therefore everyone else in the family. Once when the game was going on my cousin needed company to go the neighbors, since only they had TV at that time. I was an easy sport at that time and accompanied her. That's when the rules of the game was cleared and my enthusiasm was fueled by my dear cousin. I had arrived in the cricket scene so to speak. What about you? I would love to hear your story of how you got into watching cricket matches.
When you have a game to watch it's always nice to have snacks and goodies handy. Though I still have some aval pori/ Beaten rice snack, I decided to make some brownies as well. Also, I wanted to join Ria and the rest of the blogging world, who is participating, in an event where everyone is making finger-foods especially for cricket time. So here is a recipe for a beautiful Rocky Road Brownie. Best part is you can enjoy these even when there is not game going on.
Oh, I have to tell you this, the selection of a blue background was completely by chance. Now I realized that we all bleed blue today :-)
Ingredients:
Butter- 3/4 cup
Granulated sugar- 1 cup
Light brown sugar- 1 cup
Cocoa powder- 3/4 cup
Hot water- 3 Tbsp
Eggs- 2
Pure Vanilla extract- 2 tsp
Salt- 1/4 tsp
All purpose flour- 1 1/3 cup
Baking powder- 1/4 tsp
Chopped walnuts- 2 cups
Miniature marshmallows-2 cups
Semisweet/Bittersweet Chocolate chips- 1/2 to 3/4 cup
Method:
1.Preheat oven at 350 degree F. Grease and flour a 9 by 13 inch rectangular pan.
2.In a heat proof bowl combine the cocoa powder and butter.keep it in a boiling water-bath and mix well.Or mix them and keep in the microwave in a microwave safe bowl and keep on high for half a minute to one minute or until everything is combined together.Take out in between and whisk together.
3.Add the hot water into this and mix well.
4.Mix the sugars and salt with egg in another bowl.Add vanilla extract and mix again.
5.When the cocoa mixture is cool enough add it into the sugar mixture and mix well.
6.Stir in the flour and baking powder.
7.Fold in half the nuts.
8.Pour into the prepared pan and bake until done, for about 25 minutes.
9.Take out from the oven. Sprinkle the chocolate chips and the marshmallows.
10.Meanwhile keep your oven on broil option.Keep the pan back into the oven and keep it for half a minute or until the marshmallows have puffed up and slightly browned.
11.Cool completely before cutting into squares.
Notes:
Adapted from Here and Here
Contributor: Namitha
I still remember the first time I learned the game. I was in primary school and this was the time before TV and Cable. My father ,uncle and grandfather all ardent fans would be listening to the commentaries on radio. It was fascinating, and I wondered why otherwise sober people would scream and make funny noises of exhilaration or disappointment. It was enough to pique my interest. Now my noise was in the mix asking them what is going on. They tactically explained only the major details like wicket and runs. It was enough for me then, I suppose. But after a year or so while I was visiting my cousins over summer vacation I got more information. One of my elder cousins was totally into the game and therefore everyone else in the family. Once when the game was going on my cousin needed company to go the neighbors, since only they had TV at that time. I was an easy sport at that time and accompanied her. That's when the rules of the game was cleared and my enthusiasm was fueled by my dear cousin. I had arrived in the cricket scene so to speak. What about you? I would love to hear your story of how you got into watching cricket matches.
When you have a game to watch it's always nice to have snacks and goodies handy. Though I still have some aval pori/ Beaten rice snack, I decided to make some brownies as well. Also, I wanted to join Ria and the rest of the blogging world, who is participating, in an event where everyone is making finger-foods especially for cricket time. So here is a recipe for a beautiful Rocky Road Brownie. Best part is you can enjoy these even when there is not game going on.
Oh, I have to tell you this, the selection of a blue background was completely by chance. Now I realized that we all bleed blue today :-)
Ingredients:
Butter- 3/4 cup
Granulated sugar- 1 cup
Light brown sugar- 1 cup
Cocoa powder- 3/4 cup
Hot water- 3 Tbsp
Eggs- 2
Pure Vanilla extract- 2 tsp
Salt- 1/4 tsp
All purpose flour- 1 1/3 cup
Baking powder- 1/4 tsp
Chopped walnuts- 2 cups
Miniature marshmallows-2 cups
Semisweet/Bittersweet Chocolate chips- 1/2 to 3/4 cup
Method:
1.Preheat oven at 350 degree F. Grease and flour a 9 by 13 inch rectangular pan.
2.In a heat proof bowl combine the cocoa powder and butter.keep it in a boiling water-bath and mix well.Or mix them and keep in the microwave in a microwave safe bowl and keep on high for half a minute to one minute or until everything is combined together.Take out in between and whisk together.
3.Add the hot water into this and mix well.
4.Mix the sugars and salt with egg in another bowl.Add vanilla extract and mix again.
5.When the cocoa mixture is cool enough add it into the sugar mixture and mix well.
6.Stir in the flour and baking powder.
7.Fold in half the nuts.
8.Pour into the prepared pan and bake until done, for about 25 minutes.
9.Take out from the oven. Sprinkle the chocolate chips and the marshmallows.
10.Meanwhile keep your oven on broil option.Keep the pan back into the oven and keep it for half a minute or until the marshmallows have puffed up and slightly browned.
11.Cool completely before cutting into squares.
Notes:
Adapted from Here and Here
Contributor: Namitha
Friday, February 11, 2011
Red Velvet Cake
So, what are your plans for Valentine's Day? Stay in and cozy up or go out and paint the town red? Whichever, I hope this red velvet cake will bring a smile to your face. This is a great cake with its color and rich taste which will be a surprise for your special one.
As for me, I treat the day as any other. If that sounds cynical, blame it on my husband who does not give a hoot about Valentine’s Day. Another festival lost to capitalism and conjured up by Hallmark is what he will say. Oh Well! That sure doesn't mean I can't eat this cake, right?
But I have some good memories of this day. More like quirky, fun-filled ones. We had some strange happenings in our college around Feb 14th. Some guys came up with a club called ALFA! It was a big deal those days, and this club only gave entry to young men. As for us girls, (I don’t write young ladies by choice) we were happy giggling and gossiping. Questions that reigned supreme in our conversations were “Who will be given Valentine’s day cards, who will get flowers, and who the hell will be proposed to. Oh! We discussed it endlessly and sought great entertainment from it. I know I sound antiquated but hey, it’s my life.
In the mean time, the men folk, especially ALFA seemed to be in a flutter on the 15th. You ask why after the big day?
Well, ALFA stands for Aloysius Love Failure Association. The club just grew out of proportion enough to break at its seams on this day. We girls were too prim and proper (at least to the public eye), and gave those boys a run. We were playing hard to get!
Those were the days!
(Remember the old Will Filter Cigarette ad? The slogan read “‘made for each other, filter and tobacco perfectly matched – Taste that truly satisfies time after time.”)
Disclaimer: I do not like smoking and neither my husband nor I smoke. This is just metaphorical, I like the ad slogan.
Should I tell you anything about the cake? Take my word for it; it’s the best cake for the day! Red velvet and Valentine’s Day – Made for each other.
Okay! Don’t throw things at me now. I am done talking!
For the cake:
Flour- 2 1/2 cups
Baking soda- 1 tsp
Eggs- 2
Sugar- 1 3/4 cups
Oil- 1 1/2 cup
Buttermilk- 1 cup
Milk- 3 Tbsp
Cocoa powder- 2 Tbsp
White vinegar- 1 Tbsp
Pure Vanilla Extract-1 tsp
Red food color- 2 oz
Cream Cheese frosting:
8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar
Method:
1.Preheat the oven at 350 degree F. Grease and flour two 9 inch pans.
2.Lightly beat the eggs.
3.Add the other wet ingredients and mix well.
4.Whisk together the dry ingredients.
5.Mix the dry ingredients into the wet ingredients by beating everything together for a couple of minutes.
6.Divide equally among the pans and bake for about 30 minutes or until a tester inserted comes out clean.
7.Cool completely on a wire rack.
8.Meanwhile make the frosting by mixing everything together. Start with the cream cheese and butter at room temperature.
9.Frost one cake on the top and keep the other one on top.Frost on the top and the sides too.
10.Refrigerate any left overs.
Contributor: Namitha
Recipe adapted from : Bakerella and here
As for me, I treat the day as any other. If that sounds cynical, blame it on my husband who does not give a hoot about Valentine’s Day. Another festival lost to capitalism and conjured up by Hallmark is what he will say. Oh Well! That sure doesn't mean I can't eat this cake, right?
But I have some good memories of this day. More like quirky, fun-filled ones. We had some strange happenings in our college around Feb 14th. Some guys came up with a club called ALFA! It was a big deal those days, and this club only gave entry to young men. As for us girls, (I don’t write young ladies by choice) we were happy giggling and gossiping. Questions that reigned supreme in our conversations were “Who will be given Valentine’s day cards, who will get flowers, and who the hell will be proposed to. Oh! We discussed it endlessly and sought great entertainment from it. I know I sound antiquated but hey, it’s my life.
In the mean time, the men folk, especially ALFA seemed to be in a flutter on the 15th. You ask why after the big day?
Well, ALFA stands for Aloysius Love Failure Association. The club just grew out of proportion enough to break at its seams on this day. We girls were too prim and proper (at least to the public eye), and gave those boys a run. We were playing hard to get!
Those were the days!
(Remember the old Will Filter Cigarette ad? The slogan read “‘made for each other, filter and tobacco perfectly matched – Taste that truly satisfies time after time.”)
Disclaimer: I do not like smoking and neither my husband nor I smoke. This is just metaphorical, I like the ad slogan.
Should I tell you anything about the cake? Take my word for it; it’s the best cake for the day! Red velvet and Valentine’s Day – Made for each other.
Okay! Don’t throw things at me now. I am done talking!
For the cake:
Flour- 2 1/2 cups
Baking soda- 1 tsp
Eggs- 2
Sugar- 1 3/4 cups
Oil- 1 1/2 cup
Buttermilk- 1 cup
Milk- 3 Tbsp
Cocoa powder- 2 Tbsp
White vinegar- 1 Tbsp
Pure Vanilla Extract-1 tsp
Red food color- 2 oz
Cream Cheese frosting:
8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar
Method:
1.Preheat the oven at 350 degree F. Grease and flour two 9 inch pans.
2.Lightly beat the eggs.
3.Add the other wet ingredients and mix well.
4.Whisk together the dry ingredients.
5.Mix the dry ingredients into the wet ingredients by beating everything together for a couple of minutes.
6.Divide equally among the pans and bake for about 30 minutes or until a tester inserted comes out clean.
7.Cool completely on a wire rack.
8.Meanwhile make the frosting by mixing everything together. Start with the cream cheese and butter at room temperature.
9.Frost one cake on the top and keep the other one on top.Frost on the top and the sides too.
10.Refrigerate any left overs.
Contributor: Namitha
Recipe adapted from : Bakerella and here
Monday, December 13, 2010
Hot Chocolate
Hope you all had a terrific weekend. I have been following the news about the big snow storms in many parts of the US. I hope you are safe and warm wherever you are!. In Colorado, we have yet to see snow showers this year, which is rather unusual. A part of me is glad that I can still walk out easily without worries of black ice, shoveling and the likes, but the other part of me is apprehensive about missing a white Christmas.
The mercury levels are still low enough, and on these cold days something like hot chocolate to keep warm is welcomed. I made this keeping my kids in mind, and I am glad to say they loved it. This is not a unique recipe I am sure, but a gentle reminder in case you are missing it. A wonderful chocolaty drink! :-)
This is so good not only for the kids, you will enjoy it also. Smack!
Serve with some whipped cream on top
Or as it is !
Ingredients:
Semi Sweet Chocolate- 2 ounces
Milk- 2 cups
Sugar- 1 1/2 Tbp
Vanilla - 1/2 tsp
Whipped cream to decorate
Method:
1.Chop the chocolate coarsely.
2.Boil the milk and sugar till it starts bubbling, but not boiling much.
3.Add the chopped cocoa and let it melt well by stirring for about 2 minutes.
4.Add the vanilla,stir and pour into warmed cups.
5.Serve warm with some whipped cream on top or just like that.
Contributor: Namitha
The mercury levels are still low enough, and on these cold days something like hot chocolate to keep warm is welcomed. I made this keeping my kids in mind, and I am glad to say they loved it. This is not a unique recipe I am sure, but a gentle reminder in case you are missing it. A wonderful chocolaty drink! :-)
This is so good not only for the kids, you will enjoy it also. Smack!
Serve with some whipped cream on top
Or as it is !
Ingredients:
Semi Sweet Chocolate- 2 ounces
Milk- 2 cups
Sugar- 1 1/2 Tbp
Vanilla - 1/2 tsp
Whipped cream to decorate
Method:
1.Chop the chocolate coarsely.
2.Boil the milk and sugar till it starts bubbling, but not boiling much.
3.Add the chopped cocoa and let it melt well by stirring for about 2 minutes.
4.Add the vanilla,stir and pour into warmed cups.
5.Serve warm with some whipped cream on top or just like that.
Contributor: Namitha
Tuesday, November 16, 2010
Chocolate Swiss Roll
Do you remember jam rolls? I remember them from my childhood – they were a lovely yellow with a bright, red filling inside! The color and its effect on you are so strong that you could never leave the bakery without at least half-dozen tucked away in those infamous brown, bakery bags. Writing this much brings a plethora of other baked goods to mind. I used to especially love the horn pastry with snow-white cream filling embellished with a ruby-colored cherry! They resemble an ice-cream cone. Yumm! Just day dreaming about these sweets gives me a sugar high.
Moving on to what we are going to share with you today, although different from the jam rolls that are making my mouth water right now, these sweet rolls are delectable nonetheless! I have been practicing these rolls, and after a couple of mishaps, I feel confident enough to share with you now.
Sneak peek into the process.
This was the second time I made this and the roll disappeared in no time.(at the first time I couldn't even take a picture ! )
Ingredients:
Eggs- 3 large, separated
Granulated Sugar- 1/2 cup
Cake flour- 1/2 cup
Baking powder- 1/2 tsp
Salt- a pinch
Cocoa Powder- 1 1/2 Tbsp
Hot water- 2 Tbsp
Pure Vanilla extract- 1/2 tsp
For the filling:
Heavy whipping cream- 1 cup
Confectioner's sugar- 1 to 2 Tbsp
Pure vanilla extract- a few drops
Method:
1.Preheat the oven at 350 degree F. Grease and dust a jelly roll pan. (this recipe is for 10 1/2 by 15 1/2 inch pan). It's better to line with a parchment paper and grease it well.You could see that I didn't do it, so it was bit difficult for me to take out the cake.
2.Whisk together the flour, baking powder and salt in a mixing bowl.
3.Beat the yolks with sugar. Add the hot water and beat again.
4.Add the cocoa and mix well.
5.Beat the egg whites till stiff peaks are formed.Make sure that your blades and the bowl you take is free from water and fat before you start beating egg whites.
6.Mix in the flour mixture into the yolk mixture.
7.Gently fold in the egg whites till it is completely incorporated.
8.Spoon into the prepared pan and spread the batter evenly as possible, using a spatula.
9.Bake for 8-10 minutes or the cake springs back on touch.
10. Cool in the pan for 3-4 minutes.
11.Invert the cake onto a parchment paper dusted with confectioner's sugar.
12.Roll the cake with the short side facing you, along with the paper.
13.Let the cake cool completely before you roll it with the filling.
14.Meanwhile you could make the filling by whipping the cream till peaks are formed.Add the sugar and vanilla and beat till everything is mixed well.
15.Unroll the cake and spread the cream on it, evenly.Leave about 1/2 an inch space at one end.(I messed up this part. I left some space , but I was talking to my son and started rolling it from the other side !)
16.Now roll it without the parchment paper, but use the paper to make the roll by lifting it from the side slowly as you can see in the picture.
17.Refrigerate the roll for at least 3-4 hours before you cut it.
18.Use a sharp serrated knife or kitchen thread to cut the rolls.(I wasn't patient enough to wait,read my kids weren't, that's why it has broken in some points !)
Notes:
1.You may not get it all right at the first attempt, or even at second :-) But I can guarantee you about the taste and texture.
2.The main point you have to remember while making rolls is that you must roll it while it is still hot. This helps to avoid any breaking.
3.As you all know, chocolate is notoriously sticky. So if you use a parchment paper to line the pan it is lot more easy.
4.Please wait at least for a few hours so that the cake is chiled well before you attempt to cut it.
Contributor: Namitha
Recipe adapted from here
Monday, October 4, 2010
Chocolate Cupcakes
Today we would like to share a great news with you all,well not all, since we had this updated in Facebook on Friday. Sunitha won this month's DMBLGIT under the category 'Originality.'
If you are not familiar, DMBGLIT expanded is "does my blog looks good in this" and is considered as the one of the most prestigious awards among food bloggers. Sunitha is creative and I think this picture is a perfect example.
If you haven't had a chance to visit her personal blog ,here is a link, where she shares her crochet and art work. I consider myself lucky to have a friend like you, Sunitha.Hugs !
Friends, please join me in congratulating Sunitha on her wonderful achievement !
This virtual treat is for you buddy :-)
Do you notice the silly bands in this pic ? My daughter's latest craze !
Ingredients:
Flour- 1 1/3 cup
Baking powder- 1 1/2 tsp
Cocoa Powder(preferably dutch processed)- 1/2 cup
Boiling water- 1 cup
Salted Butter- 1/2 cup
Eggs- 2
Pure Vanilla Extract- 2 tsp
Method:
1.Whisk the flour and baking powder in a mixing bowl.
2.Preheat the oven at 375 degree F.Grease muffin pans with butter or line with paper liners.
3.Mix the boiling water and cocoa, mix well till there is no lumps.Let it cool
4.Beat the butter and sugar until smooth.Add the eggs ,one at a time and beat well to mix in.
5.Add the vanilla extract and mix.
6.Now beat in cooled cocoa mix into this and mix everything.
7.Fold in the flour mixture into this and spoon out into the muffin pan.
8.Bake for about 15-16 minutes or until a toothpick inserted comes out clean.
9.Frost with your favorite icing. I did buttercream frosting since my daughter wanted to have her favorite colors.
For Buttercream Frosting:
Confectioner's sugar- 1 1/2 cup
Butter- 4 Tbsp
Milk- 2-3 Tbsp
Pure Vanilla extract- 1/2 tsp
Food color
Mix the butter and sugar by beating well.Add milk and vanilla and mix again.Add the food color if you are adding any, mix and frost the cupcakes
Notes:
1.If you are using unsalted butter add about 1/3 tsp salt.
2.This yields about 18 cupcakes.
Recipe Adapted from : Joy of baking
Contributor: Namitha
If you are not familiar, DMBGLIT expanded is "does my blog looks good in this" and is considered as the one of the most prestigious awards among food bloggers. Sunitha is creative and I think this picture is a perfect example.
If you haven't had a chance to visit her personal blog ,here is a link, where she shares her crochet and art work. I consider myself lucky to have a friend like you, Sunitha.Hugs !
Friends, please join me in congratulating Sunitha on her wonderful achievement !
This virtual treat is for you buddy :-)
Do you notice the silly bands in this pic ? My daughter's latest craze !
Ingredients:
Flour- 1 1/3 cup
Baking powder- 1 1/2 tsp
Cocoa Powder(preferably dutch processed)- 1/2 cup
Boiling water- 1 cup
Salted Butter- 1/2 cup
Eggs- 2
Pure Vanilla Extract- 2 tsp
Method:
1.Whisk the flour and baking powder in a mixing bowl.
2.Preheat the oven at 375 degree F.Grease muffin pans with butter or line with paper liners.
3.Mix the boiling water and cocoa, mix well till there is no lumps.Let it cool
4.Beat the butter and sugar until smooth.Add the eggs ,one at a time and beat well to mix in.
5.Add the vanilla extract and mix.
6.Now beat in cooled cocoa mix into this and mix everything.
7.Fold in the flour mixture into this and spoon out into the muffin pan.
8.Bake for about 15-16 minutes or until a toothpick inserted comes out clean.
9.Frost with your favorite icing. I did buttercream frosting since my daughter wanted to have her favorite colors.
For Buttercream Frosting:
Confectioner's sugar- 1 1/2 cup
Butter- 4 Tbsp
Milk- 2-3 Tbsp
Pure Vanilla extract- 1/2 tsp
Food color
Mix the butter and sugar by beating well.Add milk and vanilla and mix again.Add the food color if you are adding any, mix and frost the cupcakes
Notes:
1.If you are using unsalted butter add about 1/3 tsp salt.
2.This yields about 18 cupcakes.
Recipe Adapted from : Joy of baking
Contributor: Namitha
Friday, September 24, 2010
Moist Chocolate Cake
This is one cake you can whip up with your eyes closed. Even then, the texture and taste is the kind to die for.
Sunitha first found this recipe online, and since then, both of us have made it several times. Believe us, it can never go wrong! This surely is one of those recipes that lives up to the remark ‘fool proof.’
In short, this comes highly recommended by Collaborative Curry! Let me tell you, if you have nothing better to do, get this one going. You will have everyone going Ga! Ga! over it.
This will show you how it looked when I took it out from the oven.
Yes, use Hershey's cocoa, its really good!
Ingredients:
For Cake:
Flour- 1 cup
Sugar- 1 cup
Cocoa powder- 1/3 cup
Baking soda- 1 tsp
Egg- 1
Salted Butter/Oil- 1/2 cup
Buttermilk/Milk- 1/2 cup
Pure Vanilla extract- 1 tsp
Boiling water- 1/2 cup
For Frosting:
Whipped Cream Frosting.See here
OR
Use store bought Whipped cream
Method:
1.Preheat the oven at 300 degree F.Grease a 7 by 11 inch baking dish with butter/shortening.
2.Mix the flour and baking soda by whisking together in a mixing bowl.
3..Beat the sugar and butter/oil. Add the egg and beat well.
4.Add the milk/buttermilk and cocoa and mix everything well.
5.Add the boiling water and vanilla extract now.
6.Finally add the flour mixture and mix everything well.
7.Pour it into the baking dish and bake for about 30-35 minutes or till the cake is done.
8.Cool on a wire rack and do the frosting.
Notes:
1.If you are using unsalted butter, you may add 1/4 tsp salt.
2.Both oil and butter works fine, though butter is better.
3.This tastes superb even without frosting.Just like Lyndsey mentioned in her comment, you could dust it with powdered sugar.
Recipe from here
Hope you guys have a fantastic weekend.
You can find our Mahogany cake recipe here
You can find all our cake recipes here
Contributor:Namitha
Sunitha first found this recipe online, and since then, both of us have made it several times. Believe us, it can never go wrong! This surely is one of those recipes that lives up to the remark ‘fool proof.’
In short, this comes highly recommended by Collaborative Curry! Let me tell you, if you have nothing better to do, get this one going. You will have everyone going Ga! Ga! over it.
This will show you how it looked when I took it out from the oven.
Yes, use Hershey's cocoa, its really good!
Ingredients:
For Cake:
Flour- 1 cup
Sugar- 1 cup
Cocoa powder- 1/3 cup
Baking soda- 1 tsp
Egg- 1
Salted Butter/Oil- 1/2 cup
Buttermilk/Milk- 1/2 cup
Pure Vanilla extract- 1 tsp
Boiling water- 1/2 cup
For Frosting:
Whipped Cream Frosting.See here
OR
Use store bought Whipped cream
Method:
1.Preheat the oven at 300 degree F.Grease a 7 by 11 inch baking dish with butter/shortening.
2.Mix the flour and baking soda by whisking together in a mixing bowl.
3..Beat the sugar and butter/oil. Add the egg and beat well.
4.Add the milk/buttermilk and cocoa and mix everything well.
5.Add the boiling water and vanilla extract now.
6.Finally add the flour mixture and mix everything well.
7.Pour it into the baking dish and bake for about 30-35 minutes or till the cake is done.
8.Cool on a wire rack and do the frosting.
Notes:
1.If you are using unsalted butter, you may add 1/4 tsp salt.
2.Both oil and butter works fine, though butter is better.
3.This tastes superb even without frosting.Just like Lyndsey mentioned in her comment, you could dust it with powdered sugar.
Recipe from here
Hope you guys have a fantastic weekend.
You can find our Mahogany cake recipe here
You can find all our cake recipes here
Contributor:Namitha
Tuesday, September 21, 2010
Chocolate Sugar Cookies
Chocolaty cookies with frosting that mirror my flower garden!
Birthdays were the happiest occasions when I was young. (Between you and me, now they remind me that I'm not too far from wrinkles and white hair). When in school, birthdays were the one day we could wear casual clothes to school, a change from the regular uniform. I used to wait eagerly for my birthday to roll in to show off my color dress (that's what we called casual clothes then) and distribute candy. How things have changed now!
For an example, when my daughter celebrated her birthday last week, it was different. She wears casual clothes to school everyday, so then, how do you make it special? She had an answer! Dress up chocolate cookies, her favorite, for the occasion. I am glad we decided to go with her instinct because the sugar cookies with frosting came out vibrant and festive.
To add to all that, since both my children helped to make the different shapes and frosting, it became a family event. We had quite a good time in spite of all the spilling and mopping that comes with the territory of group activity. It was with great restraint that we were all able to keep ourselves from licking.
Which do you like the most? It's hard to choose, I know.
Birthdays were the happiest occasions when I was young. (Between you and me, now they remind me that I'm not too far from wrinkles and white hair). When in school, birthdays were the one day we could wear casual clothes to school, a change from the regular uniform. I used to wait eagerly for my birthday to roll in to show off my color dress (that's what we called casual clothes then) and distribute candy. How things have changed now!
For an example, when my daughter celebrated her birthday last week, it was different. She wears casual clothes to school everyday, so then, how do you make it special? She had an answer! Dress up chocolate cookies, her favorite, for the occasion. I am glad we decided to go with her instinct because the sugar cookies with frosting came out vibrant and festive.
To add to all that, since both my children helped to make the different shapes and frosting, it became a family event. We had quite a good time in spite of all the spilling and mopping that comes with the territory of group activity. It was with great restraint that we were all able to keep ourselves from licking.
Which do you like the most? It's hard to choose, I know.
My daughter would say the one with purple icing, since that's her favorite color. I am partial to this one too, because it is my own creation. I added blue and red in 2:1 proportion to get the desired result. When you are trying keep adding more red if you think you need to soften the blue further.
Did you notice the sprinkles are little butterflies? Oh, yeah! They are, and it made my daughter's heart flutter with excitement and squeal with delight, every time we sprinkled some on. Childhood, such a delightful time!
Ingredients:
For Cookies:
All purpose Flour- 2 3/4 cup
Cocoa powder (preferably Dutch processed)- 3/4 cup
Baking Powder- 1 tsp
Salted Butter- 1/2 cup
Unsalted Butter- 1/2 cup
Granulated white sugar- 1 1/2 cup
Eggs- 2
Pure vanilla extract- 2 tsp
For Icing :
See here
But if you are making the above amount of cookies you may have to make double the amount for icing, but the proportions are the same.
Method:
1.Mix the flour,cocoa powder and baking powder by whisking together them in a large mixing bowl.
2.Beat the butter and sugar well in a bowl,until smooth and soft.
3.Add the eggs one at a time and beat well.
4.Pour the vanilla extract and mix well.
5.Mix the wet and dry ingredients to make a dough.
6.Divide the dough into 2 or 4 equal parts and make disc shape and wrap them in plastic and refrigerate for at least 30 minutes or until they are firm enough to roll.
7.Preheat the oven at 350 degree F and line 2 baking sheets with parchment paper.
8.When the dough is ready, take one disc from the fridge and roll it on a flat surface until it is about 1/4 inch thick and cut it with a cookie cutter to get your favorite shapes.
9.Transfer the cookies to the prepared baking sheets and chill them for at least 15 minutes. This helps the cookies to retain their shape while baking.
10.Bake them for 10-12 minutes and cool on a wire rac before you do the frosting.
11.Meanwhile prepare the next batch of cookies and chill them before baking.
12.Prepare the frosting by mixing everything together and spoon it on the cookies. Let it dry,this may take several hours. Store them in an airtight container.
Sending this to From My home Kitchen's Chocolaty Dreams event
AND
Champa's Bake Off event
Notes:
1. Butter should be at room Temperature.
2.You could use the normal cocoa powder, if you don't have Dutch processed.I used a mixture of both :-)
3.According to the original recipe, Royal Icing is recommended. But I didin't have any Meringue powder at home and didn't want to take any Salmonella risk, by using the raw egg whites.
4. Makes around 4 dozen.
Recipe Adapted From: Joy of Baking
Contributor: Namitha
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