Tuesday, 13 May 2014

Mocha cupcakes !!

Prep time - 25 min
Serves - 24 
1.Eggs- 2 (large)
2.Unsalted butter- 1/2 cup
3.Confectioners sugar- 1 1/2 cup
4.All purpose flour- 2 1/4 cups
5.Strong decoction- 3/4 cup
6.Instant coffee powder- 1 tbsp
7.Cocoa powder- 3 tbsp
8.Sour cream -1/2 cup
9.Baking soda- 1 tbsp
10.Salt- 1/2 tsp
11.Vanilla essence- 1 tsp
12.Chocolate ganache(for frosting)

1.Preheat oven at 200 degrees c .
2.In a bowl , blend butter , eggs, and sugar until smooth.
3.In the 3/4 cup of espresso, add in the 1 tbsp of instant coffee powder and cocoa powder and add it to the batter.
4.Divide the flour into two halves and add it to the above mixture , alternating it with the sour cream.
5.Add the vanilla , baking soda and whisk the batter on high speed for two minutes.
6.Line the cupcake moulds with cupcake liners and distribute the batter evenly into the moulds and bake for 22 min.
7.When the cake tester comes out clean when inserted into the cupcake , your cupcakes are ready to be frosted.
8.Top your cupcakes with the ganache and decorate 'em with sprinkles as seen below :

Chocolate ganache

Ganache is a glaze/icing/sauce/filling for pastries made from chocolate and cream. Depending on the kind of chocolate used, for what purpose the ganache is intended, and the temperature at which it will be served, the ratio of chocolate to cream is varied to obtain the desired consistency. Typically, two parts chocolate to one part cream are used for filling cakes.

1.Chocolate of your choice -200 g 
2.Heavy cream- 100 g
3.Corn syrup- 2 tbsp.
4.Unsalted butter - 3 tbsp.

1.Cut the chocolate into small pieces and cover the chocolate with the cream.
2.Heat this in a microwave for 3 min on high.
3.Mix the melted chocolate and cream until both the ingredients are equally distributed. 
4.Then add the butter and corn syrup and mix properly. Keep aside and let it cool.
5.Use immediately or freeze it upto a month.

Mixed fruit cake

Prep time - 20 mins 
Serves- 8

1.Eggs- 2(large)
2.All purpose flour- 120 g
3.Sugar-120 g
4.Unsalted butter- 100 g 
5.Vanilla essence- 1 tsp
6.Baking powder-1 tsp
7.Yogurt- 3 tbsp
8.Dried figs- 30 g
9.Dates-20 g
10.Dried grapes-40 g
11.Cashew nuts- 20 g

1.Preheat oven to 200 degrees celsius.
2.Cut all the dry fruits into smaller pieces , place them in a bowl and heat for 20 seconds in a microwave.
3.Now dust the dry fruits with the flour and keep them aside.
4.In a bowl , whisk butter, sugar and eggs together until creamy.
5.Divide the flour into 3 parts and add it to the above mixture alternating it with the 3 spoons of yogurt.
6.Add the vanilla and baking powder and mix the batter on high speed for 2 min.
7.Grease a rectangular pan with butter and dust it with flour.
8.Top the batter with dusted dry fruits  and bake for 25 min.
9.After 25 min poke your cake with a cake tester , if it comes out clean , your cake is ready to be served!

Sunday, 11 May 2014

Chocolate mousse

Prep time- 30 min
Serves- 6

1.Bittersweet chocolate- 8 ounces
2.Eggs(large)- 3 separated
3.Sugar-3 1/2 tbsp.
4.Pinch of salt
5.Heavy cream, cold- 1 cup
6.Vanilla essence- 2 tbsp

1.In a bowl whip the cream til you get soft peaks and chill the cream.

2. Chop the chocolate into small pieces and place them into a heat proof bowl, and melt the chocolate over a water bath. Let it stand.


3. In a bowl combine the egg yolks and sugar.Add the melted chocolate.

4.In a separate bowl, whisk the egg whites till you get soft peaks. Now combine the egg whites with the above mixture.

5.Fold in the whipped cream.
6.Divide the mousse evenly into 6 serving dishes , cover and refrigerate for 2 hours at least !

Mini raspberry cheesecakes !

Prep time - 25 min
Serves- 16
For the crust 
1.Graham cracker crumbs (or) biscuit of your choice- 150 g
2.Unsalted butter- 4 tbsp
3.Sugar- 45 g
4.Salt (optional) - 1/2 tsp

For the filling 
1.Raspberry preserve - 6 tbsp
2.Philadelphia cream cheese- 1 package (or) 8 oz
3.Sour cream- 1 cup
4.Eggs- 2 (large)
5.Sugar- 3/4 cup plus 3 tbsp
6.Vanilla essence- 2 tsp

1.Grind the cracker crumbs into a fine powder and mix the sugar, butter, and salt until the mixture holds by itself .
2.Line your cupcake moulds with cupcake liners.
3.Press the above mixture onto the base of your moulds and refrigerate for 15 min.
4.Now place the moulds in the oven and bake the crust for 5 min at 170 degrees.

4.Use an electric mixer to make the cream cheese soft and creamy.
5.Add eggs one by one making sure that they are evenly mixed.
6.Add the sugar, sour cream and vanilla.
7.Make sure you scrape down the sides of the mixing bowl.
8.Now pour this mixture into the moulds and bake them at 200 degrees for 20 min.

9.After the mini cakes are done, spread a layer
of raspberry preserve onto the cheesecakes, chill for 3 hours before you eat them all up !

Wednesday, 7 May 2014

A cool way to beat the heat !

For those who love drinking green tea in winter but find it too hot in the summer , here is a great way to quench your thirst and please your palate with this green tea ...... iced style !

Now this idea was given to me by my dear friend ASHREYA DUVVURU , which i modified it in a more convenient way . So here goes my iced tea :

1.Take a bottle containing refrigerated water and place your tea bag(flavour of your choice ) in the bottle .
2.Screw the cap over the mouth of the bottle keeping the bag in the water.
3.Refrigerate this for about half an hour.
4.Serve cold !