Monday, August 27, 2012

Mini Apple Pies :)

Dear Friends :)

Thank you everyone for the wonderful comments on my previous post. :) Am still happy dear. :) I got wonderful gift from my friend that is Pie pan :) I have a very small family and No one can eat that much big one and I have to eat that one, Am sure i ll bake a big pie from that pan during potluck or party and post it soon :) :):) :) So Am deeply thinking why not making a small one.My dearest sis and friend asked Do you have an Apple pie on your blog? I said oops no :( I want to try out differently.I told her I ll bake it soon and It came out well with my 1st attempt in baking mini apple pies from muffin cup or any desired shape muffin pan. Here is the recipe goes on.It ll be very tasty and an aromatic apple flavor with all spices :) You can impress by making different shapes by your kids or friends than regular pies :) It is an Eggless one and one of my brother's favorite Apple Pie.Missing my brother lots.

An Apple pie is a pastry crust which is called as double because it starts off the base and filling inside and top to cover the filling :).Its the most ingredient that is cooking apples and cinnamon and all spices.I used fruit apples.I have given a try to use fruit apples.It came out well.It is purely originated from the English recipe and world wide.It is also one of the U.S.A.'s favorite Apple Pie :)

Ingredients :

For the Crust : (I made very less quantity) You can increase double of the measurements given.
  • 1 Cup All purpose Flour
  • 1/2 Tablespoon Sugar
  • 1/2 Tsp Salt.
  • 6 Tablespoons Unsalted Butter (It must be cold. cut into cubes) No melting.
  • 4 to 5 Tablespoons Cold Ice Water.
  • 2 Tablespoons Melted butter for brushing the top of the pie.

For Filling :
  • 2 Red Apples or Green Apples( Washed,Peeled and Cut into slices or chopped into pieces of your choice)
  • 1/2 Tsp Ground Cinnamon
  • 3 Tablespoons Light Brown Sugar
  • 2 Tablespoons Sugar
  • 1/4 Tsp Nutmeg powder
  • A pinch of Salt.
  • 2 Tablespoon Flour ( To avoid over flowing the juice out of it)
  • 1  Tablespoon Cider Vinegar or Apple juice.
  • 1 Tablespoon Of Lemon Juice.
 Notes: If you are using Red apples, reduce sugar or depends on the sweetness.

Here is the step by step wise of the picture as shown.

For Making the crust:

  • Take a wide bowl,Add flour,salt,sugar,grated butter if you dont have food processor.Knead it well by your hand or pastry blender till you get alike bread crumbs.
  • If you have Food processor ,then mix everything and make into crumbs.not too much pulse.pulse it for about 30 seconds.
  • Knead well by adding little cold water to it till you get soft ball shaped.Not too dry not too wet.
  • Cover it with plastic wrap and keep it in the refrigerator for about 30 minutes.
For Making the Filling :)
  • Add one by one as given in the Filling Ingredients.
  • Mix well.

To Assemble:
  • Take out the dough.Sprinkle the flour on the work counter top and make the dough flat on the dusted flour surface at least 1/8 inch 
  • Take cookie cutter or any round shaped bowl .Cut into desired circle shape.
  • Grease the butter on to the muffin pans.
  • Put the shaped dough into the muffin pan and make it into shaped design by pressing it gently with your index finger and thumb.
  • Prick it small holes by using fork to allow the steam out.
  • Put the fillings inside at least 1 Tablespoon.
  • Take out the extra shaped dough and cover it on the top and press it to the edges firmly.
  • For strips,make the flat dough into thin and take pizza cutter or knife make into straight horizontal lines.Cut into 6 stripes and cover it on the top as given.
  • Take a sharp knife cut into "X" in the center of the pie and it helps to cook inside.
  • Brush the melted butter on the top.
  • Bake it for about 10 to 12 minutes or until its brown in color.
  • Allow it to cool.
  • Serve warm or at room temperature.
  • Garnish it with whipped cream or chopped fruits or Ice cream on the top.
Happy Baking!!! :)
Linking this entry to 
Kavitha's FoodMania and Vardhini's Announcement Page

Sunday, August 26, 2012

Cake Pops - A Special Treat for Everyone :)

Dear Friends!

I am very happy because my blog has reached 100 followers.Without you all,I won't get support and motivate me to do.I am very much heartfelt thanks to you and everyone for dropping very wonderful comments and following me :) Wishing to get more and more and improve my blog dear. I made very special treat for you all today ..Take it as a token of love and affection from us dear.Here is the Cake Pops as I have tried in my 1st attempt :):) :)

A cake pop is so simple which can be baked or any left over cakes are collected.It is crumbled into pieces.A butter cream is being added to it and make into balls.It is attached to lollipop sticks and once firm,dipped into any candy melts. Design it with any choice of your creative ideas on the cake pop decoration :) It sounds fun :)


  • 1 Box of your flavor Cake Mix or any Left over Cake.
  • 1 Cup Any Butter cream frosting
  • 1 cup Semi sweet Chocolate chips or Cooking Chocolate bar(2 squares)
Notes : If you have Candy Melts packet.Follow the instructions.(Available at Grocers stores)

Tools Needed:

  • A sauce pan for boiling the water.
  • Lollipop sticks.(I used Bamboo sticks ) as I didn't have
  • 1 Heat proof bowl for melting the chocolate
  • 1 Bowl for making the cake balls.
  • Baking sheet
  • Wax Paper or Parchment Paper
  • Styrofoam wrapped with gift paper or paper design. or Thermocol stand to hold the cake pops for allowing it to dry.

Here is the step by step wise of picture as given as I made it as so simple one. :)

  • Cut the cake into pieces.
  • Put the cake into the food processor to make cake crumbs or you can do it with your hands.
  • Put Butter cream to the cake crumbs in a bowl.
  • Mix well
  • Make into balls by using your hands.
  • Take a sauce pan pour water to it.Allow it to boil on medium flame.
  • Keep the bowl on the saucepan that is double boiler.
  • Allow the chocolate to melt on low flame,.
  • Once it melts and keep stirring until  forms a silky smooth
  • Alternatively, you can keep the oven proof small bowl  into the Microwave for 1 minute to make the chocolate melt.Keep stirring.
  • Allow it to cool.
  • Insert a lollipop or bamboo stick to the cooled chocolate as half of the top as shown in the picture.
  • Insert the stick into the cake balls.
  • Allow it to stand on the wax paper or parchment paper of the baking sheet.
  • Keep it in the fridge for about 15 minutes or until it is firm
  • Once it is firm,dip the cake balls into the chocolate melt bowl to get fully covered around.
  • Allow it to pat by using your hands to get away any excess.
  • Make the cake covered chocolates inserted in sticks into the foam or thermocol.
  • Let it stand for about 10 minutes.
  • Design it with your choice by either decorating it with sprinkles or chocolate shavings or drizzle it with white chocolate or pre made icing flowers or homemade fondant flowers.
  • It is ready to serve and bite it :)
Here is the 1st attempt Cake pops as shown :)

Enjoy !! It ll be delightful for your kids and party or get together :) It ll be fun.:)

Happy Baking!!! :)

Linking this entry to 

Kavitha's FoodMania and Vardhini's Announcement Page

Friday, August 24, 2012

Black and White Whoopie Pies!!!

Hi Friends!!!

I want to share it with you everyone.I spoke to Zoe and Anuja 's Simple Baking about Bake Along  and emailed and chatting on FB about it and I am keen interested in joining it too.It is nice one. Also got nice friends too and You can join for free :)
This blog hop is organised by Joyce from Kitchen Flavours, Lena, from Frozen wings and Zoe from Bake for Happy Kids
Here is the badge For Bake Along.It is given as Theme Whoopie Pies You can post it :)

If you want to know more about it,please visit the site Visit their blog i got it from Zoe 's Bake for Happy Kids.

Well here I had tried how to make Whoopie Pies after heard it from the bake along.It is 1st time heard of it and want to have a try and how does it taste :) ?  It looks like sandwich cookies!But it is not like cookies fully because it is very soft alike cake.Whoopie pie is baked good and tasted like cake made up of  round shaped two discs alike with sweet cream or cream cheese or frosting sandwiched between them. It is purely originated in the U.S.A.

I have tried to make it as own recipe as Vanilla Strawberry (White) and Chocolate (Black)  whoopie pie with Vanilla Buttercream frosting :) Here is the recipe as below.You can make any thing such as peppermint or chocolate or cream cheese frosting or store bought cream frosting..It is easy to make it :)


  • 1/2 Cup Unsalted Butter(Room Temperature)
  • 1 Cup packed brown sugar
  • 1 Egg
  • 1 Tsp Vanilla Extract
  • 2 Cups All purpose Flour Plus 1 Tablespoon for covering the chopped strawberries.
  • 1/3 Cup Cocoa Powder
  • 1 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 1/2 Cup Buttermilk
  •  1/4 Cup Instant coffee for Chocolate whoopie pie.
  • Freshly chopped Strawberries - A few
 Notes : You can reduce half of the measurements.


Here is the image as shown :

  • In a wide bowl,Add Flour,Baking powder,Baking soda and salt,Sift it twice
  • Using an electric mixer or hand mixer,Beat the butter and sugar on medium heat for about 2 minutes until it is light and fluffy.
  • Add a egg and beat well
  • Add Vanilla extract and beat well until it is all incorporated.
  • Add half of the dry ingredients mixture into the butter mixture.Beat it on low speed.
  • Once it is almost incorporated, Add butter milk.
  • Continue to beat on low speed until all the ingredients are well incorporated
  • I had added few strawberries atleast 6,covered it with flour and put into the white vanilla batter
  • Divide the batter into halves one is vanilla and other one is for making chocolate 
  • In that bowl,Add cocoa powder with warm water instant coffee to it and mix well.
  • Preheat the oven to 350 F or 180 C
  • If you don't have a Whoopie Pan set then no problem Take 2 piping bags,transfer the vanilla  batter to it and transfer the chocolate batter to the another piping bag..Cut small holes of the bottom of the piping bag.
  • Make small shaped alike dome by pressing it on the greased baking sheet or line the baking sheet with parchment paper.Leave a space 2 inches apart then continue it.
Also an alternative method
  • Spoon  atleast 2 Tablespoons of vanilla batter on the baking sheet.Also for chocolate batter too the same.
  • If you have a whoopie pie pan,Grease it with baking spray or butter.
  • Spoon 2 Tablespoons of batter into each cavity.
  • Spread it around the edges
  • Batter should be 2/3 full.
  • Bake it for about 8 to 10 minutes.
  • Allow it to cool on the cooling rack for about 10 minutes
For Making Filling:

Notes: You can buy store bough of your favorite butter cream.

Vanilla Butter Cream 

  • 6 Tablespoons Unsalted Butter(Room Temperature)
  • 1 1/2 cups Confectioners sugar
  • 1/2 Tsp Vanilla Extract
  • A pinch of Salt(If you don' t want over sweet)
  • 2 to 3 tablespoons of Warm milk
  • A pink food coloring(Optional)

  • Mix all the ingredients except milk.
  • Add milk gradually once it is medium consistency.
  • Add food coloring if you want.( I did not add )
  • Mix well until the color is set.
To Assemble:

  • Take a piping bag with a tip 12,Transfer the buttercream to it.
  • Pipe it on one chocolate or vanilla cake and sandwich with another cake vice versa..
  • I had assembled one cake as white, cream it on the cake,and sandwich it with chocolate cake and alternatively vice versa..You can do it on your choice.
Here is the picture as shown :)
Enjoy it Have a bite!!! Whoa tastes like a cupcake or cake :)

Happy Baking and also Happy Weekend :)


Linking to Dish it out hosted by Foodomania

Thursday, August 23, 2012

Cinnabon - Homemade Cinnamon Rolls :)

Hi Friends

What an aromatic smell at my home while baking!!! :) Whoa It's cinnamon flavor.I am thankful to my dearest friend as well as my neighbor who took us to Shopping Mall.. After window shopping,She was talking about Cinnabon store, USA..It was so aromatic and feeling like to eat it..Really nice smell and also They are making dough in front of us. Did not ask them :) She bought it and It was very awesome and melting in my mouth after dipped it with cream. At last it was over and my daughter likes it and asked some more.I told I ll try to bake it at home :). I also loved it and can't wait to bake it :) That is how I baked it at home and gave it to her :) Here the recipe goes on! Try for it at home :)

A Cinnamon roll is a sweet pastry roll with yeast dough and mixed with sugar cinnamon butter mixture to it.It is purely originated from Sweden. Here is the ingredients as below


For Making dough
  • 1 Package Dry Yeast
  • 1 cup Milk
  • 1/4 cup Sugar(1 tablespoon Sugar plus remaining sugar for dough)
  • 1/4 cup Warm water for yeast
  • 1/4 Tsp Vanilla Extract
  • 1 tsp of Salt
  • 1 Egg(Optional)
  • 4 cups All Purpose flour
  • 1/2 cup (1 Stick) Unsalted butter divided into two for applying dough and brush on the unbaked cinnamon rolls.
For Filling 
  • 1/4 cup Unsalted Butter(Room Temperature)
  • 1/2 cup Brown Sugar
  •  1/2 cup White sugar
  • 1 1/2 Tablespoon Freshly grounded cinnamon.(If you want to reduce the strong flavor then add 1 Tablespoon to it)
For Glaze:

  • 1 Tablespoon Butter(Room Temperature)
  • 1/2 cup powdered Sugar
  • 2 to 3 Tablespoons Warm milk.
  • 1/4 Tsp Vanilla Extract.


Here are my cinnamon photos step by step wise :)

For Dough Mixture :
  • For yeast: Add 1 packet of yeast to the warm water to it and add 1 Tablespoon sugar to it.
  • Allow it to sit for about 5 minutes
  • Using Electric stand mixer with hook attachment or using by your hand, Mix All purpose flour,salt,sugar,vanilla extract and egg(optional) together
  • Add yeast mixture to it.
  • Add milk one by one at a time to get smooth soft dough.
  • Take a wide bowl.grease it with oil by using your hands.
  • Transfer the dough to the greased bowl.
Now the picture is given as follows.Here is the step:
  1. Dough is added to the greased bowl.
  2. Cover it lightly not too tightly.. Can be covered it with kitchen towel or plastic wrap.Allow to rise at warm temperature for about 2 hours.
  3. Prepare the filling as given except Butter.Keep aside.
  4. Grease the butter or oil onto the rectangle baking dish or any pan of your choice.
  5. After 2 hours 'It has risen.
  6. Bounce back at the center of the dough.It is ready to roll :)
  7. On a work counter top surface or table top,Dust the flour and make a rectangle exactly or round shaped dough with a rolling pin.
  8. Make it exact thin sheet as how did we do for roti! Not too thin not too thick.
  9. Apply the melted butter evenly on the shaped dough.Sprinkle cinnamon sugar mixture evenly on the melted butter dough.
  10. Roll it gently,but not too tightly..
  11. Before rolling it fully apply remaining butter on to the ends of the dough.
  12. Take a sharp knife,cut at first end and the last end of the rolled dough.
  13. Slice it evenly and gently.
  14. Allow it to rise for about 1 1/2 hours with plastic wrap or lid, but not too tightly.Best time if you can wait then keep it in the fridge for about 8 hours or overnight after risen.
  15. Preheat the oven to 350 F or 180 C. Once risen,Apply butter on the top of all cinnamon rolls.
  16. Bake it for about 20 minutes. 
  17. Once it is light brown after eye watching it.Take out the pan while it is hot.Carefully use it with your oven gloves.
  18. Wrap fully in aluminum foil on the baking pan to avoid over browning.Put back in the oven for about 10 minutes. It is ready.
  19. For the glaze mix everything into the bowl except milk.Add gradually 1 tablespoon milk to it one by one to get thin consistency like ribbon formed. Put it to the piping bag and cut small hole and allow it to design on your choice while the cinnamon rolls are warm.
  20. Serve it with your morning favorite drink.
Notes: I made the cinnamon rolls unbaked and once risen and kept it in the fridge.Next morning I allowed it to set for about 30 minutes (Room temperature)baked it and Serve it at the same Morning day :)

Here is my Breakfast cinnamon rolls with my favorite drink :) Enjoy it !
Awaiting to hear your comments :) 

Happy Baking!!!! 

Linking this event to Yeast spotting

Kavitha's FoodMania and Vardhini's Announcement Page

Sunday, August 19, 2012

Blueberry Loaf coated with Glazed Lemon :)

Hi friends :)

I got bored by seeing plain bread sometimes and want to add some fruits to it rather than adding tutti fruity to the bread. Hmmm I got 1 pint of Blueberries and was wondering what to do with it.It is so cute smaller ones than grapes/cherry size :) One day I was watching TV that is food TV :) It showed me Blueberry loaf with lemon flavor.I do love lemons.:) It strikes  in my mind to bake it :) Finally baked it and wow what an awesome taste it looks alike cake like bread size.. Do you remember Wonder Cake since childhood memories.Its same alike sweet mini cute cakes like bread size with lots of different flavors  :) Loved it too. I missed it lots. So baked it and came out with an aromatic lemon flavor and glazed lemon flavor on the top of the loaf:) Here is the recipe as below. :)

Enjoy it :)


For Blueberry loaf

  • 1 1/2  cups All purpose Flour(Remove 1 Tablespoon of All Purpose flour for covering the Blueberries)
  • 1 cup Sugar
  • 1 Tsp Baking powder
  • 1/2 Tsp Salt
  • 2 Eggs(Can be replaced with 1/2 cup sweetened condensed milk) Reduce to 1/4 cup sugar or depends on your taste
  • 1 Tsp Vanilla Extract
  • 1/2 cup Unsalted Butter(Room Temperature)
  • 2 Tablespoons Outer grated  Lemon Zest
  • 1/2 to 1 cup Fresh Blueberries (Washed it and dry it with tissue paper)
  • 1/2 cup Skim Milk or Whole Milk
For Lemon Glaze:
  • 2 to 4 Tablespoons Lemon Juice from Fresh Lemons
  •  3 Tablespoons Sugar.

For lemon Glaze:

  • Take a small oven proof bowl,add sugar and lemon juice.
  • Microwave it for about 30 seconds. 
  • Immediately pour the glaze on the top of the blueberry loaf.

Here is the Photo step by step wise :)

Preheat the oven to 350 F or 180 C
  1.  Using Hand mixer or Electric stand mixer with paddle attachment,Add the sugar and butter. 
  2. Beat both sugar and butter and mix well until it is pale yellow in color.
  3. Take out the Dry Ingredients as above. Sift the  ingredients except sugar and salt into the bowl. Add sugar and salt and mix well until it is well combined and Add lemon zest to it.
  4. Add eggs one by one at a time to the butter sugar mixture and mix well until it is well combined.
  5. Add Vanilla extract to it and mix well
  6. Add flour mixture to it by 3 additions along with milk.
  7. Mix well until it is combined.
  8. Put 1 Tablespoon Flour to the blueberries and make it sure that the blueberries are fully covered it with flour.
  9. Put the floured blueberries to the batter and fold in the blueberries gently.
  10. Transfer the blueberry coated flour batter to the greased baking loaf Pan.
  11. Bake it for about 30 minutes or until the tooth pick comes out clean.
  12. Allow it to cool on the cooling rack
  13. Once it is still hot,pour the glaze over it on the top evenly after pricked it on the top gently with fork
  14. Once cooled.Slice it by using serrated knife.
  15. Serve it :)
Enjoy it 

Happy Baking :)

Linking this entry to 

Kavitha's FoodMania and Vardhini's Announcement Page

  Elisabeth's Food and thrift and Lora's Cake Duchess

Saturday, August 18, 2012

Basbousa An Egyptian Semolina Cake

Hi Friends

Do you know Why I made this. :) because I watched The Mummy Returns Movie again and again :) Liked it and also visited King Tut Museum, New York.It was very fantastic and known everything about their life and histories.After  NY trip, I had painted one of the Egyptian Paintings  :) Its just on my own :)I had enjoyed seeing movie, known interesting facts about Egypt and I want to try something new which we never heard of! So finally found an Egyptian Dessert called as "Basbousa" :)

Basbousa is an Egyptian dessert made up of Semolina soaked in sweet flavored syrup and garnished with nuts. It is so tempting :) Here is the recipe as below


Dry Ingredients:

  • 3/4 cup of semolina
  • 1/4 cup of All Purpose Flour
  • 1/2 Tsp Baking Powder
  • 1/2 cup Grated coconut mixed with 1 Tablespoon sugar or Sweetened Desiccated coconut
  • 1/2  cup sugar
Wet Ingredients:
  • 1 Egg
  • 1/2 Tsp Vanilla Extract or 1/4 to 1/2 Tsp Almond Extract
  • 1/2 cup  milk
  • 1/4 cup Unsalted Butter
Notes : Replace the egg by substituting 1/2 cup Condensed milk and no need to add sugar. 
For Syrup:
  • 1 cup Water
  • 1 cup  sugar
  • 2 tablespoons of lemon juice
  • 1/2 to 1  tablespoon of Rose water or Orange Flower Water.

  1.  For making the semolina cake,
  • First add all the dry ingredients and mix well by using whisker.
  • Mix all the wet ingredients until it is well combined.
  • Pour the Wet mixture to the dry ingredient mixture and mix well until it is well combined and no lumps.
  • Preheat the oven to 350F or 180 C
  • Grease the butter or baking spray to the 6 Inch or 8 inch round pan or Square pan 9 inch.(I had used 6 inch round pan)
  • Pour the batter to the greased baking pan and spread it evenly.
  • Take a knife and try to make it into any desired shape 
  • Bake it for about 30 to 35 Minutes or until a tooth pick is cleaned.
  • Allow it to cool.
2. For Preparing the Syrup
  • In a saucepan ,mix all the ingredients and heat it on Medium high flame
  • Reaches it until boiling point.
  • It forms a string consistency.
  • Once simmering into low flame for about 10 minutes,
  • Add Rose water or orange flower water
  • Turn off the heat.
  • Allow it to cool.
  •  Pour it into the measuring cup for easy to handle and helps to pour it evenly.
3.Pouring the Syrup to the cooled cake.
  • Pour the thickened sugar syrup to the semolina cake evenly.
  • Retrace and cut into diamond shaped cake and garnish it with almonds or pistachios or dessicated coconut on the top if you want
  • Serve it :)
Here is the image of Basbousa Semolina Cake

Thursday, August 16, 2012

A Mughali Dessert : SHAHI TUKRA

Hi Friends

Hope everyone knew about the Mughal period..Shahi Tukra is truly Royal Dessert from the Mughal Empire at Royal Kitchen.It is very very simple,traditional and purely rich bread pudding with dry fruits and nuts flavored with crushed cardamom powder and milk saffron mixture.

Here is the traditional royal recipe as below :)


  • 1 Litre Milk plus 1 Tablespoon Milk for the saffron.
  • 1 cup Sugar  or 1 can Sweetened condensed milk
  • 6 to 8 Slices of  Bread.
  • 2 or 3 Saffron Threads.
  • 1/4 Cup or 6 tablespoon Ghee for deep frying the bread.
  • 1/2 Tsp Cardamom powder
  • A handful of Raisin/Sultanas
  • Few Silvered almonds for garnishing.
If you want to reduce the half.Then make half of the measurements and make it.

  • Take a oven proof bowl add 1 Tablespoon milk and microwave it for about 30 seconds to get warm milk
  • Put saffron threads to the warm milk bowl and Set aside.
  • Mix Milk and condensed milk/sugar to the deep bottomed sauce pan.Allow it to heat on a medium flame
  • Stir continuously to avoid burning from the bottom.
  • Once it is reduced to half quantity.Turn off the heat.
  • Allow it to cool.
  •  Take Bread,Cut out the edges and cut it diagonally or cut into any desired shapes of your choice.
  • Take a deep bottomed Kadai Add ghee to it. Allow it to heat on medium high  flame.
  • Deep fry the bread one by one until it is golden brown. Drain into paper towels.Allow it to cool.
  • Put Raisins/Sultanas to the remaining ghee and fry it till it is puffed up.
  • Once the milk is cooled. Add cardamom powder and saffron milk mixture. Mix well until it is well combined,
How to Assemble:

  1. Take  a serving plate or bowl, Place a bread slice on it and pour the milk mixture to it. Add another bread slice on the bread soaked milk and pour the milk mixture to form a stack. 
  2. Repeat it to the same step 1 as above until the bread slices are set. 
  3. Finally pour the remaining milk mixture to it.
  4. Garnish it with silvered almonds and ghee roasted raisins/sultanas on your own design.
  5. Set to the refrigerator before serving for about 15 to 30 minutes.
  6. Once cooled from the fridge.Allow it to set at the room temperature if you don't want it to be cooled more  before serving.
  7. If you want immediately then allow it soak for about 15 minutes then serve it on the serving plate once it is garnished.
  8. Enjoy it from the Royal kitchen to yours! :)
Enjoy !!! Happy Royal Feast :)

Awaiting to hear your comments and your experience at home.

Linking this event to

Divya's Event Announcement from the royal kitchen and Pari's Foodelicious

Halal Foodie's Event announcement

Tuesday, August 14, 2012

Reine de Saba avec Glaçage au Chocolat : (Almond Chocolate Cake)

Dear Friends!

Am very happy to be a part in Baking partners group.Its so exciting to get new friends and get to know better by talking to everyone and sharing it with fun,laughter and of course our experiences and tips :) Am so thrilled once joined into a group. I loved it :) Here is the recipe we had kept it our secrets before posting it.Here the recipe  and  post title has been  declared and We are celebrating Julia's Birthday along with you all and our group. :) Here is the recipe Chocolate Almond cake.Enjoyed baking,decorating and finally celebrating it along with you everyone.! Here is Julia Child's quote :) I loved that quote by her :)

“Find something you're passionate about and keep tremendously interested in it.”
Julia Child

Well Here is the recipe as below

Ingredients: I had used 6 Inch Cake pan.

For Cake (8” pan)

  • 4 ounce/ 113.4 grams   of semi-sweet chocolate melted with 2  tablespoon  of rum/ coffee
  • ¼  lb/ 1 stick/ 113g softened butter
  • 2/3 cup / 134g granulated sugar
  • 3 Eggs  ( Yolks and White Separated)
  • Pinch of salt
  • 1 Tbs of granulated sugar
  • 1/3 cup/ 65g pulverized (ground) almonds
  • ½ tsp almond extract
  • ½ cup/ 57g cake flour (scooped and leveled, turned into a sifter)
Notes: If you don't have cake flour then it is okay use 1/2 Cup All purpose flour.Take out  1 tablespoon Of All purpose from the measuring cup and put it back .Take 1 Tablespoon of Corn Flour/Corn Starch to the remaining All purpose flour.  Sieve it well using 2 times and You ll get cake flour! :)

I had used 6 Inch Cake pan and Made it finally. I got some leftover cake batter and made 6 mini cupcakes on it.  
You can make it whole cake pan 8 inch. 

Chocolate Icing

  • 2 ounces (2 squares)/ 56.7 g semisweet baking chocolate
  • 2 Tb rum or coffee
  • 5 to 6 Tb unsalted butter

  • Preheat oven to 350 degrees. Butter and flour the cake pan. Set the chocolate and rum or coffee in a small pan, cover, and place (off heat) in a larger pan of almost simmering water; let melt while you proceed with the recipe. Measure out the rest of the ingredients
  • Cream the butter and sugar together for about 3 minutes until they form a pale yellow, fluffy mixture. Beat in the egg yolks until well blended.
  • Beat the egg whites and salt in a separate bowl until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed.
  • With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in the almonds, and almond extract. Immediately stir in one-fourth of the beaten egg whites to lighten the batter. Delicately fold in a third of the remaining whites and when partially blended, sift on one-third of the flour and continue folding. Alternate rapidly with more egg whites and more flour until all egg whites and flour are incorporated.
  • Turn the batter into the cake pan, pushing the batter up to its rim with a rubber spatula. Bake in middle level of preheated oven for 25 minutes. Cake is done when it has puffed, and 2 1/2 to 3 inches around the circumference are set so that a Tooth pick plunged into that area comes out clean; the centre should move slightly if the pan is shaken, and a needle comes out oily.
  • Allow cake to cool in the pan for 10 minutes. Run a knife around the edge of the pan, and reverse cake on the rack. Allow it to cool for an hour or two; it must be thoroughly cold if it is to be iced
  • To serve, use the chocolate-butter icing recipe below
Notes: For 6 Inch cake pan Baking time is done within 20 minutes. So keep checking and watch once it is baked and at the center it should have crumb when sticks it to the tooth pick.Then take it out.Cool it on the cooling rack. 
Glacage au Chocolat (Chocolate-butter Icing)
2 ounces (2 squares) semi-sweet baking chocolate
2 Tblspoon  rum or coffee
5 to 6 Tblspoon  unsalted butter

Place the chocolate and rum or coffee in a small pan, cover, and set in a larger pan of almost simmering water. 
Remove pans from heat and let chocolate melt for 5 minutes or so, until perfectly smooth.
 Lift chocolate pan out of the hot water, and beat in the butter a tablespoon at a time. Then beat over the ice and water until chocolate mixture has cooled to spreading consistency.
 At once spread it over your cake with spatula or knife. Then press a design of almonds over the icing.
Here is my experimented, baked and decorated it finally :) 

Notes:I made mini cupcakes.Here is the method as follows as below.
Preheat the oven to 350 F
If you got some left overs then take 1 Tablespoon Chocolate almond batter to the lined mini muffin paper on the mini muffin pan. 
Set to bake for about 15 minutes.
Allow it to cool.
Take icing and put it into the piping bag with a tip 3# Write out the design letter :)
Design on your own :)

Garnish with Sliced almonds or Whole Almonds or Silvered Almonds
Here is a piece for Julia!!!

 I had really enjoyed baked it and iced it. Its really awesome taste :) You also try for it !!!!
Enjoy!!! Happy Baking!!!! 

Tricolor Flag Tarts :) Independence Day Special!

Dear Friends!

Wishing you very Happy Independence DayJai Hind!!!! Be proud to be An INDIAN!!! :)

I made very special pastry baked dish TART with Tri color theme color on it. I want to make it from our own country spices and nuts so selected Kesar Saffron for Orange color, Cashewnuts/Almonds for White color and Pistachio for Green color.It reminds me since childhood memories :) Used to enjoy colorful foods made by my mom.My mom used to make tarts as its used with an aluminum tart cups.

I called it as TRI COLOR FLAG  TARTS!!!! Made with Shortbread tart with colorful Cream Cheese Frosting:)

Here is the recipe as below ..Its Eggless Tricolor Flag  Tart :)


1.For Making ShortBread Tart

  • 1/2 Cup Unsalted Butter(Room Temperature)
  • 1/4 Cup Powdered/Icing sugar
  • 1/2 Tsp Vanilla Extract
  • 1 1/4 Cup All Purpose Flour
  • 1 Tablespoon Corn flour/Corn starch
  • 1/4 Tsp Salt.
2.For Making Cream Cheese Frosting

  • 1- 8 ounces Cream Cheese( Room Temperature)
  • 1/2  to 1 Cup Powdered Sugar or depends on your sweetness. or 1 can 14 Ounces Condensed milk.
  • 1 Tsp Vanilla Extract
  • 1/2 Tsp Outer rind Lemon Zest(Optional)
  • 1/4 cup Lemon juice from 2 Lemons(Optional) 
Note: You can buy Ready made Cream cheese Frosting :) 

3. For Adding Colors to the Cream cheese.

 3.1 For Kesar Saffron. 
  • Put 2 or 3 threads of saffron into the warm milk(1/2 Tsp) and Set aside.
  • For getting an orange color, Add a pinch of Kesar color with warm milk/orange juice.mix well.
  • Combine both saffron soaked milk and kesar color mixture to it and mix well.
3.2 For White color
  •    Chop Cashew nuts or Almonds( About 1/4 cup)
3.3 For Green Color

  • Chop pistachios or coarsely fine (About 1/4 cup)
  • A Food Green color(A pinch)


  • Using Hand mixer, Beat the sugar and butter together till it gets pale yellow color for about 2 minutes.
  • Add Vanilla Extract to it and mix well
  • Sift the Flour,Corn flour/corn starch to it.
  • Add the salt to it
  • Mix well until it is combined.
  • The dough should be very soft and able to form a ball.
  • If it is still wet,then cover the dough into  the bowl and keep in the refrigerator for about 30 minutes.
  • Make a ball at least ping pong ball or lemon shaped ball. 
  • Take a Mini muffin pan..apply butter on to the sides and base.
  • Put each and every ball on to the muffin pan.
  • Press it gently with your index finger to make a cup shaped as given in photo
  • Preheat the oven to 350 F or 180 C
  • Wrap it with plastic wrap and set to the Freezer for about 15 minutes
  • Take out the pan from the freezer and place it on the center of the oven rack for about 5 minutes or until it is puffed up.
  • Take out the pan using oven gloves.
  • Pierce the center by using fork lightly.
  • Return the pan back to the oven for another 10 to 15 minutes.Keep an eye watch.It should not be over bake and too much brown.
  • Once it is baked until light brown
  • Take out and keep it on the cooling rack.
  • Once cooled, Take out the tart by using flat knife or turn upside down.
  • Set aside.
For making Cream Cheese Frosting 

  •  In a food processor or hand mixer,Beat the cream cheese to it and add powdered sugar or condensed milk to it.
  • Make sure it should not be too much runny.just pulse it
  • Add the lemon juice,lemon zest and vanilla extract to it
  • Pulse it until well combined.
  • Transfer it into the box with tight fitting lid.
  • Set aside to the fridge for about 6 to 8 hours or overnight.
Note: You can prepare the cream cheese a day before if you wish.

For Adding the colors to the Cream Cheese After the cream cheese it firm!

  • Divide the cream cheese into 3 bowls. Each bowl should have at least 1/4 cup of cream cheese
  • Add the orange color to the cream cheese bowl
  • Combine the 2nd bowl  white cream cheese  with chopped or coarsely almonds/powdered cashew nuts.
  • Add the pistachios to the 3rd bowl  white cream cheese and add green color to it. Mix well.
  • Put the colored cream cheese into 3 piping bags.Decorate it.

For Assembling the tarts:
  1. Once the tart is cooled.
  2. Take 4 or 5 tarts Pipe the orange color frosting on the tart.
  3. Repeat the same step as above step 2 for white color and green color frosting
  4. Garnish it with your choice by adding fruits on the top.
  5.  Serve it :)

Here is my Tricolor Flag Tart picture :)

Happy Independence Day and Happy Baking!!!
Awaiting to hear your comments :) and try it at home :) 

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