Dessert Archives - Page 8 of 9

Tag: Dessert

03
Jul
2013

SugarPlum Cinnamon Buttermilk Cake

Happy Half New Year Everyone!!

You must be thinking who remembers or celebrates that! Neither do I! But got reminded of it on through WhattsApp messenger. Guys, we are in the middle of the year, we have finished 183 days of the year already! Another 182 days to go! Today is 184th day.. I know I am a day late in wishing you all but if none of you even remembered it then it doesn’t count, right? 😉

I can’t believe how half the year has already passed by and time has engulfed us in its speed that we can barely keep up! I have not even started ticking my to-do list of this year. So I really need to brace myself as soon it will be Christmas even before we know it!

And its finally raining in Bangalore!! Not as much as I would like but hey I am not complaining. Bangalore marked half of the year by gracing us with rain yesterday evening. I was so happy that I had to do a little dance, listen to my fave songs and bake! With cinnamon!!! I love how the aroma of cinnamon fills the house and this smell mixed with the smell of rain is almost heavenly!

I had bought almost 2 kg of sugarplums from my regular supermarket as it was on sale! Half of them were super-ripe and sweet so it goes without saying that we enjoyed them just like that. Rest of them were quite sour and tart for which hubby & I both have got pretty low tolerance so I decided to use them in a cake.. A topping for a simple cinnamon buttermilk cake! They look like red jewels… So adorable it makes my heart sing! Plus, all the tartness is masked by the sweetness of the cake.

As it was raining, there was music and I was in a mood to dance while I bake, I decided to whip the batter with hand. It was so therapeutic!!! No mixer is required for this cake and only 2 dirty bowls! Complete win-win.. 🙂

The plums I had were quite firm so slicing slivers from them was not so messy and quite pleasing experience. Be sure to use a sharp knife for this. Each plum will give around 8 slices.

Perfect as a coffee/tea time cake & perfect as a dessert served with vanilla custard or sweetened whipped cream or vanilla ice-cream!

Oh, did I mention it is healthy?? 😉

Enjoy!

SugarPlum Cinnamon Buttermilk Cake

Adapted from Super Natural Every Day – Heidi Swanson

Prep Time: 25 min | Baking time: 30 min | Serves: 12

Ingredients:

2 and 1/2 cup whole wheat flour
1 Tbsp baking powder
1 Tbsp ground cinnamon
1/2 cup caster sugar
1/2 tsp salt
2 large eggs
1 and 1/2 cup buttermilk
1/4 cup butter, melted and cooled
zest of 1 very large lemon
6-8 sugarplums, thinly slivered (ripe yet firm)
3 Tbsp granulated white sugar

Directions:

Preheat oven to 200 C/400 F. Grease an 11″ tart pan or quiche dish.
Sift together flour, baking powder, cinnamon, sugar and salt in a bowl. In a separate large bowl, whisk together the eggs, buttermilk, melted butter and lemon zest.
Add dry ingredients into wet ingredients and mix until all the flour pockets disappear and the batter is just combined.
Spoon batter into greased pan, tapping the pan over the working station. Smooth the batter with back of your spoon, spreading it out towards the edges. Arrange plums in a circular pattern or just scatter them around. Top with granulated white sugar evenly.
Bake for 30 minutes or till the toothpick inserted in the center comes out clean. Serve warm with a dusting of icing sugar or vanilla custard or sweetened whipped cream or vanilla ice-cream.

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22
Jun
2013

Zesty Lemon Ice-cream with Blueberry Swirl

categories: Ice-creams, Summer

I have a declaration to make. This is by far THE best ice-cream I have ever made! Seriously!!! It’s so good that I could not believe this was made by me at home without the use of ice-cream maker. It came out so perfect, it was definitely to die for!

It was tart, light, refreshing, tangy, sweet, velvety… Lick-your-bowl good if you still don’t get what I mean! Everything you want your lemon ice-cream to be and more!

This ice-cream definitely screams SUMMER!

We are making this one little bit differently than how we were doing with our previous ice-creams. First, we need to make lemon curd for the base and then fold it in with whipped cream. That’s it!

Lemon curd is wonderful and super easy to make. It is so versatile that apart from using it in this ice-cream, you can use this as a filling for your tarts, pies and cakes or simply as a spread for your scones!

We are going to cook the lemon curd in a stainless steel bowl placed over a saucepan of simmering water aka double boiler. It will only take about 3-4 minutes to cook.

I have scaled down the recipe to make ice-cream for just 2 people. I have been whipping ice-cream daily so you can understand why I would do this! But I regretted my decision as soon as I had its first bite.. It was heavenly! And I wanted more!! 🙁

So let’s get down to the business!

Zesty Lemon Ice-cream with Blueberry Swirl

Yields: around 6 scoops

Ingredients:

1 small egg
1/4 cup granulated white sugar
1 Tbsp lemon juice, sieved so that it is free from pulp
1 Tbsp unsalted butter, room temperature
Lemon zest from 1 lemon
1/2 cup fresh medium fat cream (40%), chilled
2 Tbsp blueberry compote

Directions:

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the egg, sugar and lemon juice until blended. Cook, stirring constantly (to prevent from curdling), until the mixture becomes thick. This will take about 3-4 minutes to cook.
Remove from heat and immediately pass the mixture through the sieve to remove any extra lumps. Whisk in butter and lemon zest. Let cool. It will continue to thicken as it cools down further. Freeze it till cream is ready.
Whip the fresh cream till soft peaks form. Gently fold in the chilled lemon curd. If it is too tart for you then add more cream as per your taste.
In a small airtight container, spoon in half the mixture and top it with blueberry compote, top with rest of the mixture and freeze for 4-5 hours before serving. Serve it topped with fresh blueberries and dig in!

*Tips: Lemon curd has to be made with fresh lemons. Juice lemons at room temperature to get more juice and strain the juice to remove any pulp from it. While grating the zest from the lemon, be sure not to remove pith (white membrane) from the lemon as it is very bitter tasting. Cold lemons are much easier to zest. You can use a zester or fine grater for this. Do this just before using as the zest will lose moisture if it sits out too long.

Lemon curd recipe scaled down and barely adapted from Joy Of Baking

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21
Jun
2013

Funfetti Cookies & Cream Ice-cream

categories: Ice-creams, Summer

TGIFF! Thank-God-It’s-Funfetti-Friday! 😉

I’m calling out to all ‘sprinkle-on-everything-makes-everything-taste-better’ followers!

Yup… An ice-cream, inside-out filled with sprinkles, is what you are going to get today!

Truly a treat! For your eyes and your palate! ✿◕‿◕✿

Plus, it has cookies in it! ‘I-never-met-a-cookie-I-didn’t-like’ followers, you too join in!

I have used vanilla pod in this ice-cream, not vanilla extract, but it can be used interchangeably. This was my first time using a pod and I have become a fan! The flavor you get is unmatched! I love the black specks you should be able to admire in the picture below.

Not gonna convince you all much, not that it needs convincing!… Just make this and eat! (I pretty much hogged!) 😀

Funfetti Cookies & Cream Ice-cream

Ingredients:

2 cups fresh medium fat cream (40%)
2 Tbsp caster sugar
1 vanilla pod or 1 tsp vanilla extract
¼ cup sprinkles (I used a mix of round and non-perils)
8-10 plain vanilla cream sandwich cookies, crushed

Directions:

Take cream, sugar and vanilla beans/extract in a large bowl and whip till you get a creamy, smooth, fluffy, soft peak consistency. Gently fold in sprinkles and cookies and spoon in airtight container. Freeze away for 4-5 hours. Garnish with more sprinkles while serving. Enjoy!

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20
Jun
2013

Fresh Mint & mango Creamsicle Ice-cream

categories: Ice-creams, Summer

You do not think that ice-cream week on blog will go by without the addition of an ice-cream whipped with our fave seasonal fruit to my repertoire? Of course not… I wouldn’t let that happen! And yes.. You have guessed it right… You know how much I love my mango and they taste best chilled.. So while deciding on 7 flavors to be included in this week-long marathon I am participating alone in (!sigh!), mango unquestionably topped the list!

But just the plain mango ice-cream wouldn’t do the justice to the ‘ice-cream week’ as the idea is to create something really special in the comfort of your home and without the use of ice-cream maker. Plus, perhaps there are zillion versions of plain mango ice-cream already doing rounds on the internet. So why do another version just like what is already there!

The hunt for that perfect combination started… What do we know and what have we learnt? Mangoes are sweet, juicy and succulent fruit which goes really well with fresh mint. Remember this? Toasted coconut and mango chunks would add a bit of a texture to the otherwise perfectly creamy smooth ice-cream.. And a dash of lemon juice to cut that sweetness.. Done deal!

Bringing the flavor of fresh mint to the cream was an easy thing. I used the method which worked perfectly for me here. I added mint leaves to the cream and let it sit in the fridge for at least 4 hours. Trust me the flavor kick was there without adding even a drop of mint extract! I toasted the desiccated coconut using gas stove itself though you can use oven, I am more comfortable with this method as I am scared of getting burnt coconut in the oven. Let’s get started then!

Fresh Mint & Mango Creamsicle Ice-cream

Yields: around 8 scoops

Ingredients:

1 cup fresh medium fat cream (40% fat)
1 handful of fresh mint leaves
2 Tbsp sugar (more if mango used is not sweet enough)
1 mango, peeled, pureed
Juice from 1 lemon
1/4 cup toasted coconut
1 mango, peeled, finely diced

Directions:

For toasted coconut:

Toast the desiccated coconut in a pan over a medium heat on gas stove.

For oven: Preheat the oven to 350 F/ 170 C. Put the desiccated coconut in baking tray and bake for 3-5 minutes. Keep a close watch as you do not want burnt coconut.

For making ice-cream:

Mix cream and mint leaves in a bowl and refrigerate for at least 4 hours to extract the flavors from mint to cream. Use sieve to separate mint leaves from cream.

Add sugar to cream and whip till you get soft and fluffy consistency. Gently fold in pureed mango, lemon juice, toasted coconut and diced mangoes to the cream and spoon the mix in airtight container. Let it freeze for 4-5 hours and serve it.

*For any left-overs, let the ice-cream thaw for 15 minutes before serving. Run hot water on the ice-cream scoop before scooping the ice-cream out.

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19
Jun
2013

Skinny Strawberry And Banana Frozen Whip

categories: Breakfast, Ice-creams, Summer

Skinny ice-~~cream~~??!! Not joking guys!

A delicious, skinny, dairy-free, sugar-free, 2-ingredient breakfast treat!

Is that an oxymoron?! 😉 Not anymore!

It’s a Wednesday… Middle of the week… So I thought of giving my creamy ice-cream posts a break and present this totally guilt-free fruity treat!

Still can not believe your eyes?

Trust me guys… This ice-~~cream~~ is magical! Totally melt-in-your-mouth kind!

Tastes totally rich (even if it’s not!) and decadent!

Make it either post-workout and gobble it up immediately (which is just what I did!) or make it pre-workout, chuck it in a freezer and polish it off once you’re back from sweating out!

Totally acceptable as a dessert too!

So how did I accomplish this? If you remember my Mango & Banana Oatmeal Smoothie with a hint of Basil and Peach, Apricot & Banana Minty Milk Smoothie recipe, then you know how I had used frozen banana chunks to get a silky smooth consistency for my smoothies. Frozen banana chunks get a total make-over when they are whipped in a blender. If you don’t like bananas then this is even better because they don’t even taste like bananas anymore after freezing and whipping! Super-ripe bananas give the best of results! I always have frozen bananas sitting in my freezer waiting to be used! If you don’t then freeze the fruit for at least 2 hours prior to making this.

To whipped frozen banana goodness, I added frozen strawberries and the result is in front of you! Put on your thinking caps and start thinking of all the different flavors you can eat this way and that too guilt-free! Add cocoa powder or peanut butter or Nutella or frozen mango cubes or frozen peach cubes… Let me know what you would like to experiment with!

Skinny Strawberry & Banana Ice-~~cream~~

Yields: 4 scoops

Ingredients:

1 large overripe banana, cut in to chunks and frozen
4 large strawberries, frozen
chocolate-chips for topping (optional)

Directions:

Add the frozen fruit in a blender or food processor bowl and whip for 30 seconds. Scrap down the sides and whip it again till you get a smooth, soft-serve kinda consistency.

Serve immediately topped with chocolate-chips (if using) or re-freeze any left-overs and let soften slightly before enjoying!

*This recipe is my entry for Event by Archana’s Kitchen – Summer Fiesta

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