Creme Au Chocolat! A French Dessert!

Hello Friends!!!


Herewith For Home Bakers Challenge Priya has given her French Desserts.I choose Creme Au Chocolate/Baked Chocolate Cream.It tasted so heavenly and the rich flavor of chocolate!!!I added orange zest and it is called as Orange Chocolate Cream.
Thanks a lots Priya!! :)

Recipe Source: Cusine-Facile


Ingredients:

• 100 gms of Dark chocolate(roughly chopped)
• 3 Egg yolks
• 1 Cup Fresh Cream
• 1/2 Cup milk
• 
  
• 1 to 2 Tablespoons of Grated Orange Zest from 1 Orange.
• 2 Tbsp Powdered sugar

Method:

• Take a saucepan pour the milk and cream and stir together and place it on the stove on medium heat.Allow it to boil
• Once it started to boil,remove it from the flame.
• Add the chopped chocolates into the milk cream mixture and allow it to stir.
• Once the chocolates are melted.Give it a quick stir.
• Meanwhile in a wide bowl,add the powdered sugar and egg yolks.Whisk it well until it gets pale yellow in color.Add grated orange zest to it.Mix well.
• Slowly pour the cream milk chocolate mixture into egg mixture and stir gently.
• Strain this mixture.
• Take the 4 to 5 ramekins or small bowl(convection oven and microwave safe)
• Pour the creamy mixture to it.
• Boil 3 cups of water in sauce pan.
• Preheat the oven to 340 F
• Pour the boiling water into the rectangle pan and place the ramekins in it.Make sure the water does not disturb or pour over the ramekins 
• Bake it for about 30 to 35 mins or until each and every center of the ramekin is set.
• Allow it to cool on the cooling rack.
• Allow it to keep in the fridge atleast for about 2 hours.
• Serve chilled with whipped cream or caramel bites or sliced strawberries

Enjoy!!!

Happy Baking!!!

Biscuit Sables

Hello Friends!!!

Herewith Home Bakers Challenge Priya has announced for Jan Month.Am sorry for posting it very late due to internet down!! :

I love french desserts and it has very rich and gives best taste..I choose among 4 which are Biscuit  sables and Creme Au Chocolat!

Biscuit Sables!

Ingredients:

• 1 and 1/4 cups All purpose flour
• 1/2 cup  Softened Butter
• 1/4 cup Powdered sugar
• 1/4 tsp Vanilla extract
• 1/2 tsp Milk or water

Method:

• Preheat the oven to 350 F or 180 C
• In an wide bowl using hand mixer or electric mixer,Beat the butter and sugar together until they turns light and fluffy.
• Add in the vanilla extact,milk or water, beat for few minutes.
• Now add the flour and mix well to form a smooth dough.
• Dust it with few tablespoon of flour,place the dough and roll it gently by using rolling pin.
• Using any desired cookie cutter shape,press the dough by using cookie cutter ( i used heart shaped ones)and place it on the ungreased baking sheet
• Bake it for about 15 to 18 mins or until it is set once it gets brown edges on the sides.
• Allow it to cool on the cooling rack.
• Store in an air tight container! 

Enjoy!!

Happy Baking 

Surprise Cake (Polka Dot Cake)

Hi Friends!!!!

Here with I have made Super Moist vanilla cake and gave it to my dear friends for their baby shower theme party.. They were so happy and got more surprising by seeing inside the cake while they cut the cake...I made cake pops one is blue and other one is pink.It is tricky one and they laughed at seeing it :)  :)  They had fun and totally loved the cake..It goes great for any party or any other function and Am sure kids will love it :)  Here goes the recipe as below.

Ingredients:

For Cake Pop :

• 1 1/2 cups of All purpose Flour
• 1 Tsp Baking powder
• 1/4 Tsp salt
• 1/2 Cup Butter softened
• 1 cup sugar
• 2 eggs
• 2 Tsp vanilla extract
• 1/2 cup milk
• A few drops of Pink color and Blue color(I used Wilton)

For Cake Batter (8 inch cake )

• 1 1/2 cups of All purpose Flour
• 1 Tsp Baking powder
• 1/4 Tsp salt
• 1/2 Cup Butter softened
• 1 cup sugar
• 2 eggs
• 2 Tsp vanilla extract
• 1/2 cup milk

For Whipped Cream:

I used store bought whipped cream 

• A few drops of Pink color and Blue color(I used Wilton)

For Fondant :

I used Ready-made rolled fondant

• A few drops of Pink color and Blue color(I used Wilton)

Method:

For Making Cake pop.

1. Combine the flour,baking powder and salt.Set aside.
2. In a wide bowl using an electric mixer or hand mixer,beat the butter and sugar together to get creamy and light
3. Add eggs one by one at a time.
4. Add vanilla extract.
5. Alternatively blend in flour mixture and milk into flour mixture,beginning and ending with the flout mixture.
6. Divide the batter into 2.Add pink color to one cake  batter bowl and other blue into another cake batter bow.
7. If you have cake pop maker,then add 1 Tablespoon of batter to it.Bake it about 4 to 5 mins Follow the instructions given in cake pop book.
8. Allow the cake pops to cool down.and remove the edges and set aside.
9. Preheat the oven to 350 F or 180 C.Line the  parchment paper into 6 inch pan.
10. Those who does n't have cake pop maker then bake the pink batter  for about 15 to 20 mins into 6 inch cake pan .Insert the tooth pick to the cake pan and once it comes out clean.allow it to cool. Repeat one more time for blue cake.
11. Once both cakes are cooled down.
12. Scramble one pink cake at a time with your hands into a wide bowl and add 2 Tablespoons of whipped cream to make into balls.
13. Repeat the same as above step 12 for blue cake.
14. Once pink and blue balls are ready.

For Cake batter

1. Preheat the oven to 350 F or 180 C.Line the  parchment paper into 8 inch pan.
2. Combine the flour,baking powder and salt.Set aside.
3. In a wide bowl using an electric mixer or hand mixer,beat the butter and sugar together to get creamy and light
4. Add eggs one by one at a time.
5. Add vanilla extract.
6. Alternatively blend in flour mixture and milk into flour mixture,beginning and ending with the flout mixture.
7. Transfer the 1/2 cup of batter into greased 8 inch cake pan.
8. Place the baked cake pops one by one alternative colors ( i placed 8 cake pops into each 8 inch cake pan.)
9. Pour the remaining cake batter on the top of cake pops and spread evenly...Take extra careful not to disturb the balls in a place.
10. Bake it for about 20 to 25 mins or until the tooth pick comes out clean
11. Allow it to cool on the cooling rack
12. Once cooled, Apply the butter cream or whipped cream all over the sides and top
13. I used store bought whipped cream and divide the cream into half.
14. Put pink color in the whipped cream bowl and other blue into another bowl.
15. Spread the whipped cream on your own design.
16. Take out the ready-made rolled fondant.Grease the shortening with your hands,Take out the fondant and divide into 2.
17. Take a drop of each pink into the one fondant ball and roll it well till the ball is covered in pink.Put in ziplock over till you need it.
18. Take a drop of each blue into the one fondant ball and roll it well till the ball is covered in blue .Put in ziplock over till you need it..
19. Once the cake has been frosted and take out the pink fondant ball,Roll it on the work surface by using rolling pin.Take out the heart cut out shape and press into the fondant to get desired shape.Do the same for blue color fondant 
20. For making gum paste glue, take the small portion of gum paste ball,take out the smallest gum paste and put into water.once the gum paste dissolved then it is ready for use.It helps in sticking the fondant on the cake.
21. Stick the fondant heart shaped by applying glue gum paste into the cake and design it on your own.
22. If you got the remaining frosting whipped cream of 2 colors,transfer one sided of pink and other side of blue color into the piping bag. you ll get 2 tone color and make it on the border of the cake or do it on your own design as the way you like.
23. You can use your creativity on the cake especially for baby shower cake.I used my own creations for dividing the color of the cake into two.

Enjoy!!!

Happy Baking :)

Linking this entry to Preeti Garg's 2^nd Blog-ivrsary Event & Giveaway announced by Simply Tadka

Dutch Apple Pie for Baking partners

Hello Friends!!!!

Herewith I had selected Dutch Apple Pie in the Baking partners challenge.It was so tasty and rich in texture.Among the recipes are Kofieebroodje (Dutch Coffee Buns) And Traditional Dutch Apple Pie.

It was fun and everyone in my family loved it.Thanks to Swathi of zesty south indian kitchen for this challenge and suggested by Kaveri of Palakkad Chamayal

You can also join the baking partners Challenge here it is the link as given :)

Here goes the recipe which is egg less one.You can follow the recipe as given link if you want to add eggs. :

Traditional Dutch Apple Pie

Recipe Source: The Dutch Table

Ingredients:

For the crust/base:

• 2 Cups of All Purpose flour
• 1 1/2 Sticks of cold unsalted butter cut into cubes
• 3/4 Cup of sugar
• 1/4 tsp of salt
• 4 Tbsp of Milk(cold)

For the Filling:

• 2 Big Granny Smith Apples( I used green ones)
• 1 Tbsp Lemon Juice
• 1 Cups of raisins soaked in 1/2 cup of apple juice
• 1 Tbsp Speculass Spices**
• 2 Tbsp Cream of semolina rava
• 1.4 cup of sugar

**Speculaas spice mix:

• 15 grams  cinnamon
• 5 grams  cloves
• 5 grams nutmeg
• 2 grams white pepper
• 2 grams coriander seed
• 2 grams aniseed

Method

For Preparing the base crust.

• Mix the flour with the sugar, salt and cut in the butter. Rub gently and quickly with your hands. It is fine to have pea sized pellets.
• Add the cold milk one by one at a time and knead gently.
• Refrigerate the dough at least for half an hour or until the dough is firm and pliable.
• Take a Spring foam pan or pie pan of size 8 or 9 inch.

For Filling

• Peel and core the apples.
• Cut the apples and slice into big ones.
• Toss it with the rest of the ingredients, except the bread and keep aside.
• Grease and dust a springfoam pan with butter and flour.
• Take the dough out of the refrigerator, keep aside 1/5th of the dough.
• Press the remaining dough onto the base and ¾ the height of the sides of the springform pan.
•  Cut the edges of the bread and cut them into small cubes. Place these bread cubes all over the base
• Now add in the apple raisin mixture, press lightly to fit in.

For the Top of the pie.

You can do lattice or any design as you like.I had chosen Heart shaped cutter for the remaining dough as my own design.

•  Take out the remaining dough
•  On a lightly floured surface, roll out the dough using rolling pin.Take the heart shaped cutter and press into the dough to get the desired shape and place it on the pie one by one till it is covered.
• Arrange it as you like.Arranging the hearts design gives the better look
• With the last bit of dough, roll into a rope like and place around the circumference of the pie.
• Brush the top with 2 Table spoon of milk and sprinkle 1 Tblspoon of sugar.
• Bake at 350 F for 75 minutes.
• Allow it to cool on the cooling rack.
• Take out the pie and transfer to the serving plate.Slice it and It is best to serve warm along with dollop of ice cream or serve it as a snack!!!

Enjoy!!!

Happy Baking!!!!

.Linking this entry to Swathi of Baking Partners!

Jewish Apple Cake

Hello Friends!!!

Here I made Jewish applw cake and it is traditional one for Christmas.Thanks to Priya Ranjit of Home Bakers Challenge.It was so taste and divine. 

Ingredients:

• 3 cups All purpose flour
• 2 cups Sugar
• 2 and 1/2 tsp Baking powder
• 1/4 tsp Salt
• 1 cup Vegetable oil
• 4 Eggs, beaten 
• 1/4 cup Orange juice
• 2 Tsp Vanilla extract
•  3 peeled, cored and chopped Apples
•  2 Tsp ground cinnamon
• 5 Tblspoon Sugar 

Method

 

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan. Combine the ground cinnamon and 5 teaspoons of the sugar together and set aside.

2. In a large mixing bowl, combine the flour, salt, baking powder and 2 cups of the sugar. Stir in the vegetable oil, beaten eggs, orange juice and vanilla. Mix well.

3. Pour 1/2 of the batter into the prepared pan. Top with 1/2 of the sliced apples and sprinkle with 1/2 of the cinnamon sugar mixture. Pour the remaining batter over the top and layer the remaining sliced apples and cinnamon sugar.

4. Bake at 350 degrees F (175 degrees C) for 70 to 90 minutes. 

Happy Baking!

Linking this entry to Priya's Home Bakers Challenge 

Old Fashioned Sugar Cookies

Hello Friends!!!

Here Am back and I made old fashioned cookies for Christmas and I have decided to make star tree.I stacked the stars into Christmas tree :) It was fun :)

Here is the pic

Ingredients:

• 1 cup butter, unsalted
• 1 cup white sugar
• 2 eggs, lightly beaten
• 1 teaspoon vanilla
• 3 cups flour
• 2 teaspoons baking powder
• 1 teaspoon salt 

Method 

1. In a bowl, cream the butter and sugar. Beat in the eggs and vanilla.
2. In a second bowl, combine and mix well the flour, baking powder, and salt. Stir flour into butter mixture 1 cup at a time.
3.  Chill dough for 3 to 4 hours. Roll out dough and cut into shapes with cookie cutters or a knife. Brush with milk and sprinkle with colored sugar.
4.  Bake on a sheet pan or a parchment lined sheet pan in a preheated 350 degree F oven for 10 to 15 minutes depending on the size of the cookie. 
5. Remove cookies to a rack to cool completely. 

Happy Baking!!!

Linking this entry to Priya's Home Bakers Challenge 

Buche De Noel - Baking Partners Challenge!

Hi Friends!!!

 

Am back for blogging life!!1 Was busy with my in laws and my parents!!Wishing you all Happy new year in advance :)

Here it is the buche de noel for christmas cake .It is traditional one and was so delicious. Thanks to Baking Partners challenge owned by Swathi and suggested by Tanu :)

 

 

For the cake:

• Unsalted butter for greasing
• 1 cup all-purpose flour, plus more for dusting
• 3/4 tsp. baking powder
• 1/4 tsp. salt
• 4 eggs, at room temperature
• 2/3 cup granulated sugar
• 1 1/4 tsp. vanilla extract
• Confectioners sugar for dusting

For the syrup:

• 1/4 cup water
• 1/4 cup granulated sugar
• 2 to 3 Tbs. dark rum or coffee-flavored liqueur

For the frosting:

• 10 oz. bittersweet chocolate, finely chopped
• 2 1/4 cups heavy cream
• 1 tsp. vanilla extract
• Pinch of salt

For the meringue mushrooms:

• 3 egg whites, at room temperature
• 1/4 tsp. cream of tartar
• 1/2 cup granulated sugar
• 1/3 cup confectioners sugar
• Unsweetened cocoa powder for dusting
  
• Chocolate curls for garnish
• Confectioners sugar for garnish

Method:

Preheat an oven to 350°F. Grease a 15 1/2-by-10 1/2-inch rimmed baking sheet and line the bottom with parchment paper. Grease and flour the paper and the pan sides.

To make the cake, in a bowl, whisk together the flour, baking powder and salt until blended. In a large bowl, using an electric mixer on medium-high speed, beat the eggs until pale and thick, about 3 minutes. 

Add the granulated sugar and vanilla and continue beating until tripled in volume, about 3 minutes more. Sprinkle the flour mixture over the eggs and, using a rubber spatula, fold gently until just blended. Pour the batter into the prepared pan and spread evenly. 

Bake until the cake springs back when lightly touched, 13 to 15 minutes.

Meanwhile, lay a clean kitchen towel on the counter and sift confectioners sugar generously onto it, covering it evenly. When the cake is ready, remove it from the oven and immediately run a knife around the inside of the pan to loosen the cake. Holding the cake in place, invert the pan onto the prepared towel. Lift off the pan and carefully peel off the paper. Beginning on a long edge, roll up the cake and towel together. Set on a wire rack and let cool.

To make the syrup, in a small saucepan over medium heat, combine the water and granulated sugar and stir until the sugar dissolves. Bring to a boil and remove from the heat. Stir in the rum and set aside to cool to room temperature.

To make the frosting, combine the chocolate and cream in the top pan of a double boiler. Set the pan over but not touching barely simmering water in the bottom pan and melt the chocolate, then whisk until well blended. Remove the bowl from the heat and refrigerate, stirring occasionally, until cold, about 2 hours. To speed this process, use an ice bath (see headnote above). When the mixture is cold, add the vanilla and salt. Using an electric mixer on medium-high speed, beat the chocolate mixture briefly until firm enough to hold a soft dollop. The mixture will continue to firm up as it sits.

To make the meringue mushrooms, preheat the oven to 225°F. Line 2 baking sheets with parchment. Have ready a pastry bag fitted with a small (no. 6) plain tip.

In a bowl, using a mixer on medium-low speed, beat together the egg whites and cream of tartar until very foamy. Slowly add the granulated sugar while beating. Increase the speed to high and beat until soft peaks form when the beaters are lifted. Continue until the whites hold stiff, shiny peaks. Sift the confectioners sugar over the whites and, using a rubber spatula, fold in until well blended.

Scoop the mixture into the bag. On 1 baking sheet, pipe 48 stems, each 1/2 inch wide at the base and tapering off to a point at the top, 3D4 inch tall, and spaced about 1/2 inch apart. On the other sheet, pipe 48 mounds for the tops, each about 1 1/4 inches wide and 3D4 inch high, also spaced 1/2 inch apart. With a damp fingertip, gently smooth any pointy tips. Dust with cocoa. Reserve the remaining meringue.

Bake until dry and firm enough to lift off the paper, 50 to 55 minutes. Set the pans on the counter and turn the mounds flat side up. With the tip of a knife, carefully make a small hole in the flat side of each mound. Pipe small dabs of the remaining meringue into the holes and insert the stems tip first. Return to the oven until completely dry, about 15 minutes more. Let cool completely on the baking sheets.

To assemble the bûche, unroll the cake and brush it liberally with the cooled syrup. Using 

an icing spatula, spread one-third of the frosting over the cake. Gently reroll the cake and place, seam side down, on a cutting board. Frost the top and sides of the roll with the remaining frosting, using long, rough strokes. Using a serrated knife, trim each end on a sharp angle.

Transfer the cake to a serving plate and garnish with the chocolate curls, a sifting of confectioners sugar and the meringue mushrooms. Pass the remaining meringue mushrooms at the table for garnishing individual servings

Happy Baking!!!!

Linking this entry ot Swathi of Baking partners!!!