Tag: Dessert


Aug
2013

Strawberry Fool & DIY Chocolate Cups

categories: Desserts, Ice-creams, Quick Fix

I hope to write a small post! Is that even possible? Humph.. Let’s try and see..

I’m writing about this easiest dessert ever today… It is an English classic! I’m talking about Strawberry Fool.. The name says it all! It is so simple that any fool should be able to make it! No kidding 😀

Strawberry Fool1

The fool ~ this dessert is nothing but sweetened fruit folded into stiffly peaked and slightly sweetened whipped cream. THAT IS IT! Berries work perfectly for this dessert, especially strawberries. Kiwi and rhubarb would be a nice twist too.

For serving my fool, I made heart-shaped chocolate cups! Do you remember my post “Brownie Bombs“? I had mentioned in that post that even after coating all the cake pops generously I still had some left-over melted chocolate. I had to think on my feet… How to turn this left-over melted chocolate into something amazing and this impromptu idea came to my mind. Very easy to make. All you need is silicone cupcake liners.

Chocolate cups are so easy to make that once you’ve started, it is difficult to stop. You’ll find yourself stuffing them with all sorta yumminess out there! Imagine your favorite peanut butter, ice-creams, mousse and cheesecake served in these edible chocolate cups. Now no need to lick the plate!

Strawberry Fool & DIY Chocolate Cups1
DIY chocolate cup seated on my DIY cupcake stand!

Don’t overfill the cups with fool like I did! 😛

Chocolate and strawberries are match made in heaven. So serving strawberry fool in a chocolate cup makes for a perfect and elegant party-dessert. Chocolate cups can be made ahead and stored in refrigerator for months and strawberry fool is a no-cook, no-nonsense dessert. Perfect for last-minute dessert-fix or midnight-cravings!

P.S. I’m sorry but I do not have step-by-step photos for chocolate cups. As you can imagine my kitchen and hands were covered in chocolate. 😛 But do not worry. These are easy-peesy to make and you will not require my horrible photographic skills to show you that.

DIY Chocolate Cups:

Yields: 4 cups

Ingredients:

  • 50 gm dark chocolate*, melted
  • 4 silicone cupcake liners, frozen for 5 minutes
  • small sheet of grease-proof baking paper

Directions:

For detailed information on how to melt chocolate: Refer to this post

Method-1:

Dip the outer surface of the silicone liner into the melted chocolate. Remove the excess chocolate by giving the liner a slight shake. Ensure that the chocolate coats the liner evenly. Upturn the liner and place it on grease-proof baking paper. Refrigerate for 10 minutes.
Dip the liner again in the melted chocolate to get a thicker layer of chocolate and refrigerate again. Repeat these steps to make 3 more cups.
Once cool, separate the chocolate cups from silicone liners slowly and carefully. Refrigerate till the time of use.
Method-2: For this method a small paint brush will be required.

Paint a thin layer of chocolate onto the inside of each cupcake liner. Refrigerate them for 10 minutes.
Paint a second thin layer of chocolate on top of the first layer and refrigerate for another 10 minutes.
Carefully pop the chocolate cups out of the liners. Refrigerate till the time of use.

* Feel free to use white chocolate or mix of dark and white chocolate.

Strawberry Fool:

Yields: 4 servings | Prep time: 10 minutes

Ingredients:

  • 6 large frozen strawberries, hulled and thawed
  • 3 Tbsp caster sugar
  • 1 cup fresh cream (medium fat 40%), chilled
  • For garnish: 2-3 strawberries, sliced or any cookie of your choice, crumbled

Directions:

  1. Chill mixing bowl and beater in freezer for 5 minutes.
  2. In a food processor, blend strawberries to a smooth puree. Mix 2 Tbsp sugar in the puree and set aside.
  3. Remove mixing bowl and beater from freezer. Add fresh cream to the mixing bowl and whisk. Gradually add 1 Tbsp sugar to the cream and whip till you get stiff peaks.
  4. Fold the strawberry puree in to a whipped cream until nearly incorporated, leaving a few streaks of whipped cream and strawberry puree. Divide the mixture among 4-chocolate cups. Serve immediately garnished with strawberry slices/cookie crumble or refrigerate for up to 2-3 hours.

P.S. Writing a short post requires a skill I don’t seem to possess! Have a happy weekend! 🙂

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Jul
2013

No-Bake Kiwi Cheesecake with Oreo Crust

categories: Cheesecakes, Summer
No-Bake Kiwi Cheesecake1
Yesterday was a National Cheesecake Day and this is my 50th post on the blog! So let’s combine this two very important occasions of my life and celebrate! With cheesecake!! Now you’re talking! 😉
I have a confession to make! I made this cheesecake more than a month ago and totally forgot to blog about them.. Yesterday when National Cheesecake Day tweet was doing rounds, this is the cheesecake which came to my mind instantly… and this too! Sincere apologies for forgetting such an important thing.
Now that this is off my chest let’s move on..
So let’s talk about cheesecake! Cheesecake!! You want it! Really really crave it and then you think of all the extra calories eating one slice or half slice of it entail and then you either eat it anyway and feel guilty or don’t eat it and deprive yourself from this decadence.
No-Bake Kiwi Cheesecake3
I say you can not be making such appalling sacrifices. It’s against the law, you see! So being a smart one here always presenting you guys with skinny treats, I have a solution. Simple… Make mini-cheesecake!!! I’m on a mini-dessert frenzy nowadays… I simply adore them. One thing they are too cute and another is the amazing portion-control you get without making yourself or others feeling culpable for the indulgence.
No-Bake Kiwi Cheesecake2
So here I present you today kiwi cheesecake with Oreo crust… I have tried and kept the sugar as less as possible. The cream used here is not full-fat whipping cream instead I have used medium fat cream. So I have done my best to bring you a slightly low-cal version.
No-Bake Kiwi Cheesecake4
No-Bake Kiwi Cheesecake5
Hubby & I got to eat cheesecake for 3 days in a row. So we were a happy bunch! I hope you enjoy this as much as we did.
No-Bake Kiwi Cheesecake with Oreo Crust
Yields: 6 mini cheesecakes
Ingredients:
For Oreo crust:
  • 6-7 Chocolate Oreos
  • 1 Tbsp melted unsalted butter
For the cheesecake:
  • 1/3 cup fresh cream (medium fat 40%), chilled
  • 1/2 cup cream cheese, softened at room temperature
  • 1/4 cup caster sugar
  • 1/2 tsp vanilla extract
  • 1/2 kiwi, peeled and diced
For kiwi jelly:
  • 1 Tbsp agar agar
  • 1/4 cup hot water
  • 1 kiwi, peeled and smoothly pureed
  • 1 Tbsp caster sugar
For garnishing: Sliced or diced fresh Kiwi fruit
Directions:
  1. Blend Oreos and melted butter in a food processor till fine crumbs form. Place 1 Tbsp of crumb at the base of the each shot glasses and press down firmly. Place glasses in refrigerator till you prepare cheesecake filling.
  2. Whip cream cheese, sugar and vanilla extract till soft peaks form. Whip the cream in  a separate bowl till the soft peaks form. Fold in together gently.
  3. Remove shot glasses from the refrigerator. Equally divide cheesecake filling in all the glasses throwing in 2-3 pieces of diced kiwi in between the layers. Refrigerate for at least 2-3 hours.
  4. In a microwave safe bowl, heat the water for 30 seconds and add agar agar to it. Mix thoroughly till agar agar dissolves completely. Add sugar and kiwi puree. Whisk till a thick paste forms. Top the shot glasses with approximately 1 Tbsp of jelly mixture and chill again for 2-3 hours or till jelly has set completely.
  5. Serve chilled, each glass garnished with sliced or 2-3 diced cubes of fresh kiwi.

 

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Jul
2013

Brownie Bombs

categories: Baking, Cake Pops

Brownie Bombs3

I personally adore cake pops. They are pretty, deceptive and delicious little things. They look easy to make… In fact they are easy to make. Just a wee-bit time-consuming but easy.

This is my first post writing about them so I would like to be more elaborate. If we talk structurally, cake pops are nothing but the crumbled cake mixed with frosting that can be rolled into balls or formed into any imaginable different shapes. They are then placed on a lollipop stick or wooden skewers, dipped in chocolate and topped with decoration of choice.

Cake pops rage is still catching up in my part of the world and quickly! I have gobbled up plenty of chocolate cake balls in my lifetime while growing up (I mean it!) and they are my favorite till now. Now cake pop is something very similar to cake ball concept sans the outer chocolate layer. I can totally relate to them.

Brownie Bombs2

I instantly fell in love with the idea of making a bite-sized cake, decorated for individuals which is mess-free and gives complete portion-control! They’re perfect for parties. I had one such potluck to attend last Sunday and I was asked to bring a dessert for obvious reasons! I immediately knew cake pops would be perfect for that as it’s something which can be made ahead and I wanted an excuse try them at home anyway!

I didn’t have to do much of a research as in what type of cake-pop to make as I had a professional help. I recently bought a book  from The Australian Women’s Weekly ~ Cute Cake Pops. What an amazing little book! It had plenty of inspiration and fantastic ideas for making cake pops for every occasion! I wanted a crowd-pleasing chocolate and something simple for my first attempt hence I chose to make these brownie bombs from scratch. Yes, no cake-mix involved here. So I made some brownies and turned them into gorgeous cake-pops! Simple, no?!

Brownie Bombs1
Just after dipping and decorating

I had some extra melted chocolate after all the cake-pops were done dipping. Wanna know how I used the left-overs? That’s going to be a post for another day.. Stay tuned! 😉 Meanwhile enjoy these!

Brownie Bombs

Recipe adapted from Cute Cake Pops

Yields: 25-30 cake pops

Ingredients:

  • 75 gm butter, chopped coarsely
  • 100 gm dark eating (semi-sweet) chocolate, chopped coarsely
  • 1/3 cup (75 gm) caster sugar
  • 1 egg
  • 2/3 cup (100 gm) all-purpose flour
  • 2 Tbsp dark rum (I omitted it)
  • 200 gm dark chocolate melts
  • 30 lollipop stick or toothpicks with sharp edges trimmed
  • Chocolate sprinkles, to decorate

Directions:

  1. Preheat oven to 180°C/350°F.  Grease a deep 7-8 inch square cake pan; line base and sides with baking paper.
  2. In a medium bowl, melt butter and chopped chocolate in a microwave for about 1 minute stirring after 30 seconds. Stir till smooth and let cool for 10 minutes.
  3. Stir sugar, egg and flour into chocolate mixture. Spread into a cake pan; bake about 20 minutes. Cool in pan.
  4. Once cool, cut cake into large pieces; using a food processor, process cake with rum (if using) until mixture just comes together. You can do this step with hand also. Shape rounded teaspoons of the mixture into balls. Place on a baking paper-lined tray. Freeze for 1 hour or refrigerate for 3 hours or overnight, until firm.
  5. Stir chocolate melts in a medium heatproof bowl over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl).
  6. Dip the end of one stick into the chocolate, then push it about halfway into a ball of brownie. Return to tray. Repeat with remaining sticks and balls of brownie. Freeze for about 5 minutes to set.
  7. Dip one cake pop into the melted chocolate or with the help of a spoon coat a cake pop, rocking back and forth to coat; do not swirl the pop, or it may break. Allow excess chocolate to drip back into bowl. Stand on a baking paper-lined oven tray; sprinkle with chocolate sprinkles before chocolate sets. Repeat with remaining cake pops and sprinkles. Stand at room temperature until set. Serve.

*Store cake pops in an airtight container at a cool room temperature until ready to serve. They will keep for up to a week.

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Jul
2013

Fresh Peach Fluffy Pancakes Cake

categories: Baking, Cake, Cakes, Summer

Fresh Peach Fluffy Panacakes Cake1

Another fruit cake you’ll say, eh? But I just can’t let the amazing plethora of summer fruit pass by just like that. Without a dessert tribute at least!

I was too lazy to bake muffins or flip the pancakes so I went an easier route. My favorite buttermilk cake route. I know I have given you this and this this month but this recipe is different from those. Of course it uses buttermilk but it tastes like a cross between muffins and pancakes without having to actually make them! How do you like that! 😉

Fresh Peach Fluffy Panacakes Cake3

Just like my previous recipes, this recipe does not require electric mixer and the batter comes together in like 5 minutes total. Seriously! The result is fluffy and tender cake like a perfect pancake should be!

Fresh Peach Fluffy Panacakes Cake2

So how this cake is different from my previous buttermilk cakes? The batter resembles the pancake batter unlike my previous recipes. So no heavy duty mixing for this cake. In fact, you leave the lumps in the batter. Only gentle folding does the job. Another difference is.. Unlike topping the cake with the fruits in our previous recipe, we fold in the fruit in the batter to get peach in every bite! Yum!!

Fresh Peach Fluffy Panacakes Cake4

It’s a gorgeous weather in Bangalore today, I’m having a slice of it while writing this and I just can’t tell you how good it tastes the next day too! I had one slice with the dusting of confectioner’s sugar and another with vanilla ice-cream.. Delicious both ways!

You can replace all-purpose flour with whole wheat flour to make it healthier. Rest, you just got to deal with the sugar! 😛

You have to make this!!! Just be sure to use ripe peaches. Peel them, remove the pit, chop in a bite-sized pieces and you’re ready.. Only 2-3 peaches required!

Fresh Peach Fluffy Pancakes Cake

Prep time: 5-10 mins | Baking time: 35-40 mins

Yields: 8 pieces

Ingredients:

  • 1 cup all-purpose flour
  • 1 Tbsp baking powder
  • ½ tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Salt, a pinch
  • 1 large egg
  • ½ cup white granulated sugar
  • ½ cup buttermilk
  • 1/3 cup full-fat yogurt
  • 1 Tbsp vegetable oil
  • 1 tsp vanilla extract
  • 2-3 medium peaches, peeled, thinly sliced (or a combo of stone-fruits)
  • Confectioner’s sugar, for dusting (optional)

Directions:

  1. Preheat the oven to 180°C/350°F. Line 8×8 inches square baking dish with a foil and grease it.
  2. In a large bowl, sift all-purpose flour, baking powder, cinnamon, nutmeg, salt.
  3. In another bowl, whisk egg and sugar together. Add buttermilk, yogurt, oil, vanilla and whisk.
  4. Add wet ingredients to dry ingredients slowly and fold in gently. If you get lumps in better t is all right.
  5. Gently fold in peach cubes. Bake for 35-40 minutes or till the top and sides are golden and toothpick inserted in the center comes out dry.
  6. Let the cake cool in a baking dish for half hour. Slice it and dust with confectioner’s sugar and serve it plain or along with ice-cream.
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Jul
2013

Vanilla Buttermilk Eggless Sponge Cake

categories: Baking, Breakfast, Cake, Cakes, Summer

Vanilla Buttermilk Eggless Sponge-2

After the last post of SugarPlum Cinnamon Buttermilk Cake, many people wanted an eggless sponge cake. I knew I had to bake one immediately… hence this post.

This recipe is from my initial baking days… very simple and easy to make even for beginners… so naturally it never got posted on the blog. Not bragging but I thought it to be too simple to be posted here. But trust me, it is every bit delicious! This is my go-to recipe while baking for non egg-eaters and it has turned out perfect every single time so it is tried, tested and tasted recipe in a true sense!

Use this as your basic cake recipe and add any other ingredients you like to it. Cinnamon, chocolate, lemon… anything! Sky is truly a limit. Use any other fruit you like or even better, make it tropical (pineapple and coconut, anyone?) style! Getting ideas?! ?

This eggless sponge is moist, has tight crumb and relatively flat top which makes it perfect for a multi-layer cake for birthdays or for any other occasion. In past, I have successfully doubled and tripled this eggless sponge recipe to make a 2 or 3-layer celebratory cake. For frosting ideas and recipes, read the recipe notes at the end of this post.

Vanilla Buttermilk Eggless Sponge Cake-1

Previously I have always used fresh strawberries for this eggless sponge as seen in the picture above. This time I had Kiwi fruit on hand so I decided it was time for a change. I am not a fan of baked Kiwi fruit so I refrained from adding fruit pieces to the batter which I sometimes do with strawberries but if you have no such qualms then go ahead.

It is perfect for eating any time of the day!

Yup, even for breakfast!

It has yogurt and fruit! Totally acceptable, right?! 😉

Kiwi Buttermilk Cake - Eggless1

 

Recipe adapted from here

Print Recipe
 Vanilla Buttermilk Sponge Cake ~ Eggless
Course Breakfast, Cake, Desserts
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
slices
Ingredients
Topping
Course Breakfast, Cake, Desserts
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
slices
Ingredients
Topping
Instructions
  1. Preheat the oven to 180°C/350°F. Spray a 6 or 8-inch baking dish with vegetable oil and line the bottom with parchment paper.
  2. Sift together flour, baking powder, baking soda and salt in a bowl.
  3. In a separate bowl, cream together butter, oil and sugar with electric mixer or hand whisk. Whisk in vanilla extract.
  4. Using rubber spatula, gently stir in dry ingredients to the wet ingredients in 2-parts alternating with yogurt/buttermilk, ending with dry ingredients. Do not over-mix the batter.
  5. Spoon the batter in a baking dish and smooth out the surface with the back of spoon. Top with Kiwi/strawberry slices and sprinkle with sugar. Bake for 25-30 minutes or till the toothpick inserted in the center comes out clean.
Recipe Notes

*Stays fresh for 3-4 days if refrigerated in an airtight container.
*Want to add fruit within the cake batter instead on top? Mix together about 1/2 generous cup of chopped fruit and 1 Tbsp flour, fold into the cake batter.
*You may double/triple/quadruple the recipe to make layers for a multi-layered cake. Use vanilla bean buttercream, fresh strawberry cream cheese frosting, lemon cream cheese frosting or coconut buttercream frosting recipe to decorate.

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