Category Archives: Cakes and Cookies/Desserts

Chocolate Mousse

1401175_10200902861039086_1790381023_o

 
Ingredients:
Heavy Cream – 200-300 ml
Chocolate chip – 1 cup
Sugar- 4-5 tbsp(as per your taste)
Vanilla essence – 1 tbsp
Whipped Cream
Chopped red cherries – 1-2 tsp

Method:
Take small deep pan add water in it bring it to boil place a glass bowl on it add chocolate chips and let it melt.Take out the melted chocolate chill it in refrigerator.
Take a big bowl and Cream chilled it for 1-2 hrs in freezer.
Take that out pour the cream,chocolate,sugar,vanilla and whisk it with a electric whisker for 15-20 minutes or more.Then pour it in serving glasses n let it set overnight.You can decorate it with whipped cream n cherries or as u like.

DEATH BY CHOCOLATE- CAKE

IMG_2862

INGREDIENTS:
3 cups – White sugar
1 3/4 cups- All-purpose flour
3/4 cup – Cocoa powder
3 tsp- Baking powder
2- Eggs
1 cup- Milk
1/2 cup – Vegetable oil
2 tsp- vanilla extract
1 cup boiling water
2 cup – Readymade chocolate frosting
2 cup – Chocolate chip
8 tbsp – Butter (room temperature)

METHOD:
Preheat oven to 350 degrees F (180 degrees C). Grease and flour cake pans.
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour into the prepared pans.
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick.
Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
Now take a bowl add chocolate chips in it and place it on pan with water boiling.When chips starts melting add butter stir it well.When it becomes thick its ready keep aside.When its completely cool.
Place a cake now spread readymade chocolate frosting over it and place another cake over it.
Now pour the chocolate glaze over it and let it drip itself.

Carrot Almond Cake

IMG_4812

INGREDIENTS:
1/2 cup – Almond
2 cups –  Raw carrots (finely grated)
2 cups – All-purpose flour
2 1/2 tsp – Baking powder
2 tsp-  Ground cinnamon
4 large – Eggs
2 cups – Sugar
1 cup – Vegitable or Canola oil
2 tsp – Vanilla extract

METHOD:
Preheat oven to 350 degrees F (180 degrees C). Butter and flour cake pan.Keep aside.
Toast the almonds for about 5 minutes or until lightly browned. Let cool and then chop coarsely.
In a separate bowl sift together the flour, baking soda, baking powder, salt, and ground cinnamon.

In another bowl beat the eggs until frothy (about 5-10 minutes). Gradually add the sugar and beat until the batter is thick and light colored (about 5 -10 minutes). Add the oil and vanilla extract. Add the flour mixture and beat to mix well. Now fold in the grated carrots and chopped almonds. Pour the batter in the prepared pan and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool. After about 10 minutes, remove the cake from the pan. and then cool it completely before frost it with your favorite frosting.

Chocolate Chip Cup Cakes

INGREDIENTS:
1/2 cup – Cocoa powder
1 cup – Semi-sweet chocolate chip
1 cup – Boiling hot water
1 1/3 cups – Flour
2 teaspoons – Baking powder
1/2 cup – Butter, room temperature
1 cup – Sugar
2 – Large eggs
2 teaspoons – Pure vanilla extract

METHOD:
Preheat oven to 375 degrees F (190 degrees C). Lightly butter,muffin cups with paper liners.
In a small bowl mix hot water and the cocoa powder. Let cool to room temperature.
In another bowl, whisk together the flour, baking powder, and salt.
Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until everything mix properly. Then add the cooled cocoa mixture,chocolate chips and stir for 5-10 minutes.Now Batter is ready.
Fill each muffin cup about two-thirds full with batter and bake for about 16 – 20 minutes or until risen, springy to the touch, and a toothpick inserted into a muffins comes out clean.Remove from oven and place on a wire rack to cool. Once the muffins have completely cooled,decorate your muffins with one chocolate chip on top.

Chocolate Cupcakes

INGREDIENTS:
1/2 cup (50 grams)- Cocoa powder
1 cup (240 ml) – Boiling hot water
1 1/3 cups (175 grams) – Flour
2 teaspoons – Baking powder
1/2 cup (113 grams) – Butter, room temperature
1 cup (200 grams) – Sugar
2 – Large eggs
2 teaspoons – Pure vanilla extract

METHOD:
Preheat oven to 375 degrees F (190 degrees C). Lightly butter,muffin cups with paper liners.
In a small bowl mix hot water and the cocoa powder. Let cool to room temperature.
In another bowl, whisk together the flour, baking powder, and salt.
Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until everything mix properly. Then add the cooled cocoa mixture and stir for 5-10 minutes.Now Batter is ready.
Fill each muffin cup about two-thirds full with batter and bake for about 16 – 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean.Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled,you can decorate your cupcakes with icing.

Orange Cake

INGREDIENTS:

Flour-1 1/3 cup
Egg- 2
Baking Powder- 2 tsp
Sugar- 1 Cup
Melted Butter- 1/2 cup
Orange essence/extract-1 tbsp
Orange Zest- 1 tbsp
Fresh Orange juice- 1/2 cup
Milk- 1/2 cupMETHOD:
Preheat your oven at 350F or 180C.
Grease and flour the baking tray.
Take a large bowl add sugar,egg,orange extract,milk,butter,orange juice and give it a good mix.
Now sift flour and baking powder in a bowl.Then add dry ingredients slowly in wet ingredients and mix it well.Now add orange zest and give it a final mix.Pour the mixture into the baking tray and bake it for 30-40 minutes or until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely and serve.

Donuts

INGREDIENTS:
Sugar- 30 gms
Active dry yeast – 14 gms
Water-100 ml
Milk-140 ml
Salt- 10 gms
Egg- 2
Flour-500 gms
Butter- 30 gms
Caster sugar – 1/2 cup
Cinnamon powder- 5 tbsp

METHOD:
Take a bowl add sugar,dry yeast,water,milk,salt,egg,mix it till the sugar melts, then add all purpose flour, mix it well make in to a dough and knead it for 10 to 15 minutes and add butter again knead it for 5-10 minutes and rest it for 30 minutes in a warm place, after 30 minutes again knead it for 2-3 minutes and again rest for 30 minutes. Take the dough and with help of rolling pin roll it into ½ inch sheet and cut the doughnuts with donuts cutter, transfer in to the tray, then rest for 10 to 15 minutes to rise. Heat oil in a pan and deep fry the donuts in a slow flame till brown in color, take in a serving plate and mix some caster sugar along with cinnamon powder and coat the Donuts in it.Serve hot and fresh.

Consume within a day till its fresh and hot.

CHOCOLATE CHIP COOKIES

Ingredients:
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) Butter, room temperature
1 cup Powdered sugar
1 teaspoon salt
2 teaspoons pure vanilla extract or essence
2 large eggs
2 cups chocolate chips

Method:

Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda set aside. In the bowl combine the butter with sugar beat on medium speed until light and fluffy.Add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture mix until just combined. Stir in the chocolate chips.
Drop heaping tablespoon-size balls of dough about 2 inches apart on a Greased baking tray.
Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

BASIC VANILLA CUPCAKES

INGREDIENTS:

3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 sticks or 12 tbsp Butter, room temperature
1 1/2 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups milk
METHOD:
Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time and beat in vanilla.
Add flour mixture and milk alternately, beginning and ending with flour.
Divide batter evenly among liners, filling each about three-quarters full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool for 5 minutes. Remove cupcakes from pan, and let cool completely on wire rack.
Then Ice it according to your taste and enjoy.

TWO MINUTE BROWNIE

IMG_0201

Ingredients

  • 2 Tbsp powdered sugar (or according to taste)
  • 2 Tbsp cocoa powder
  • 3 Tbsp flour / maida
  • 3-4 drops of vanilla essence
  • 2 Tbsp milk
  • 2 Tbsp vegetable oil
  • 1 Tbsp peanut butter or nutella (optional)
  • 2 chopped Cashew

Method

Take a bowl.Add all the dry ingredients in it.Mix it well.
Now mix in the wet ingredients.Make a paste.

Take a microwave friendly dish and pour all of the mixture.Microwave it for a minute or two. (Depends on your microwave.)

Enjoy your brownie with ice cream of your choice or chocolate sauce.