Orange Chocolate Cake#Alphabet Challenge

Made this Orange Chocolate Cake for our community Rosary held at my place. It's a moist and soft cake. 

The orange chocolate gives a awesome flavor to the cake.

Ingredients
3 Cups All Purpose Flour
250 Grams Salted Butter
2 Cups Sugar
1½ Teaspoon Baking powder
150 Grams Orange Chocolate - chopped
¼ Cup Milk
1 Cup Buttermilk
½ Teaspoon Orange essence
5 Eggs 
Method

Grease and line 10 to 12 inch rectangle or square baking pan. Preheat the oven at 180°C.
Sieve the flour and baking powder, keep aside
In a microwave bowl add ¼ cup milk and the chopped orange chocolate and for 30 seconds bursts till the chocolate melts. Mix it and keep aside.

In a large bowl cream the butter and sugar till light and fluffy, then add the eggs one at a time and continue whisking till it's creamy, add the essence and whisk again. Add the flour and buttermilk , till the flour and buttermilk is incorporated. Divide the batter into two equal parts, to one part add the melted chocolate and mix it with a spatula till well incorporated.

Pour the white batter in the prepared pan and spread it evenly with a spatula. Then pour the chocolate batter and gently spread the batter evenly. 

Bake for 40 to 45 minutes or till a toothpick inserted comes out clean. 

Cool it completely,

Slice & Enjoy!! 

Labels: Orange Chocolate, Cakes, Buttermilk, Choctoberfest, Baked, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet "O" 

 Karen’s Kitchen Stories: Cranberry Pumpkin Oatmeal Cookies 

Sneha’s Recipe: Orange Chocolate Cake 

Jolene’s Recipe Journal: Orzo with Parmesan and Basil 

Food Lust People Love: Jersey Octopus Ceviche 

A Day in the Life on the Farm: Overnight Oats 

Blogghetti: Easy White Chocolate Covered Oreos 

A Messy Kitchen: Citrus Marinated Chicken 

Mayuri’s Jikoni: Orange Avocado Salad 

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sheet Pan Italian Olive Oil Summer Vegetables

Culinary Cam: Octopus: Takoyaki, a Japanese Snack Food, from a Santa Cruz Apartment
Magical Ingredients: Onion Oaxaca Dip

Pesto Pasta Muffins#SundayFunday

Had 2 cups of leftover pesto pasta, made muffins for breakfast the next morning, These are delicious and easy to bake for breakfast and a perfect way to use leftover pasta.

Makes 8 Muffins
Ingredients
2 Cups Leftover Pesto Pasta
2 Eggs
1 Cheese Slice - cut into tiny pieces
1/3 Cup Grated Mozzarella Cheese
Method 

In a bowl beat the eggs lightly, mix rest of the ingredients with a spoon. Pour into slicion molds and bake at 180°C in a preheated oven for 18 - 20 minutes. 

Serve with tomato ketchup. Enjoy!! 
Labels: Mozzarella Cheese,Sunday Funday, Pasta, Pesto Sauce, Muffins, Baked, Breakfast, Sunday Funday

For Sunday Funday we are sharing Muffin Recipes.

This week’s Sunday Funday is hosted by Amy by Amy’s Cooking Adventures

Sunday Funday

Muffins

• Blueberry Muffins by Amy's Cooking Adventures
• Blueberry Muffins, Eggfree by Mayuri's Jikoni
• Parmesan Herb Muffins by A Day in the Life on the Farm
• Pesto Pasta Muffins by Sneha's Recipe

Veggie Mini Vol-au-Vents#SundayFunday

These are excellent party appetizers, try them and your guest will enjoy them. We enjoyed these, could not stop at one, so make more in case, your guest ask for another one.

Ingredients 

15 Mini Vol-au-vents Shells - used ready shells
For the Filling 

¼ Cup Finely Chopped French Beans
¼ Cup Finely Chopped Carrots
¼ Cup Green Peas
1 Cup Bechamel Sauce

¼  Teaspoon Mixed Herbs

¼  Teaspoon Red Chilly Flakes

Salt to taste 

Cheddar Cheese as required
Method

Parboil all the veggies and keep aside.
In a sauce pan heat the Bechamel Sauce, mix well to make it smooth and lump free, add rest of the ingredients except the cheese. Taste for salt and add accordingly. Keep aside to cool.

To Assemble 
Preheat the oven to 180 degrees, turning both the elements on ( i.e. grill rod too). 

Take each shell and core it with a spoon carefully so that you do not break right into the bottom ( this is to give a little depth).  Like wise prepare all the shells.  Arrange them in a lined tray.

Place a teaspoon of filling

Grate the cheese on top

Place it in the oven bake  till the cheese melts say about 7 -10 minutes or so.

Serve and Enjoy!!

Labels :  Vol-au-Vents, Vegetarian, Cheddar Cheese, Party pleasers, Baked, Puff Pastry, Bechamel Sauce, Sunday Funday

Tea Party 

• Banana Peanut Butter Cookies by Food Lust People Love
• Caramel Apple Tea Rub for Pork by A Day in the Life on the Farm
• Chamomile Spring Veggie Chowder by Culinary Cam
• Ginger Basil Tea by Amy's Cooking Adventures
• Veggie Mini Vol-au-Vents by Sneha's Recipe

Baked Beans Bruschetta#SundayFunday

A simple bruschetta recipe with baked beans served on  slices of French or Italian bread.  This   Italian appetizer / breakfast bruschetta is pronounced  as“brusketta”.  As such there is no specific recipe for  making this,  you can make your own version with leftovers  too.  This was our cheesy, filling, quick morning breakfast.

Ingredients
1 French Loaf - cut into 1-inch thick slices
1 Cup Baked Beans
1 Small Onion - chopped
1 Small Green Bell pepper / Capsicum - chopped
1 Teaspoon Heaped Italian seasoning
Grated Cheddar cheese as required
1 Tablespoon Chopped Coriander Leaves
Salt to taste
1 Teaspoon Oil 

Method

Preheat oven at 200°C with both the elements on.
In pan heat the onion sauté the onions till soft and translucent add the bell pepper and baked bean, with the Italian seasoning and sauté for a minute. Taste for salt add if necessary, take off flame and cool it a little.

Arrange the slices of the bread on a lined baking tray. Spread the baked  bean mixture on each slices equally and the  grated  cheese on all and sprinkle  a dash of Italian seasoning.

Grill all the slices in a tray for 5 minutes on grill mode in preheated oven at 200°C or till the cheese melts.

Ta..da..  breakfast is  ready .

You might also like to look at this recipe
Cheesy Bruschetta 
Labels: Breakfast, Appetizer, Kids delight, Baked, French Loaf,  Bruschetta, Baked Beans, Italian seasonings, Italy, International Cuisine, Sunday Funday

For Sunday Funday we are celebrating National Grill Cheese Month, check the recipes shared..

• Baked Beans Bruschetta by Sneha's Recipe
• DIY Grilled Cheese Bar by Culinary Cam
• Grilled Cheese and Avocado by A Day in the Life on the Farm
• Grilled Provolone with Turkey, Prosciutto, Spinach, and Jalapeños by Karen's Kitchen Stories
• Home Cured Corned Beef and Gruyère Toasties by Food Lust People Love
• Jalapeño Popper Grilled Cheese by Amy's Cooking Adventures

Baked Vegetables Pasta Less Lasagna#SundayFunday

A delicious vegetable lasagna no pasta noodles necessary! Yes, it’s all veggies, cheeses and  sauce for a tasty comforting vegetarian dinner. (You won’t miss the noodles!)
6 inch Pyrex dish
Serves 2 as a complete meal

Ingredients
Cheese Sauce
¾ Cup Homemade Pasta Sauce
To Sauté Vegetables
1 Tablespoons Oil
1 Teaspoon Butter
1 Tablespoons Finely Chopped Garlic
1 Medium Onion - diced into small cubes
½ Cup Boiled Sweet Corn
1 Cup Diced Colored Capsicum - small cubes
1 Large Tomato - de seeded and diced
½ Teaspoon Oregano
½ Teaspoon Red Chilli flakes
½ Teaspoon Salt or to taste
10 White Bread Slices 
150 Grams Cheeza Cheese 
Method
For The Veggies 

Heat oil in a pan add the chopped garlic sauté for a minute add onions and sauté this for a minute add rest of the veggies, salt and dry spices sauté for 2 minutes stirring continuously then add tomato and sauté just for a minute. Keep aside to cool.
For The Bread

Flatten the bread slices with a rolling pin thinly
Assembling The Lasagna

Grease a oven proof glass dish/Pyrex dish 6 inch, spread 2 - 3 tablespoon red sauce, then on it drizzle a tablespoon heaped white sauce, arrange a layer of bread slices to cover the bottom leaving no gap ( fill the gaps of the dish), again spread red and white sauce over the slices/ base, spread little of the veggies and then a layer of processed & mozzarella cheese( I used cheeza). 

Again spread white and red sauce and on top the layer of veggies , a layer of cheese to cover it again white and red sauce, a layer of bread slice covering the base ( no gaps), again red and white sauce, layer of veggies again cheese bread slices, again all of the remaining red and white sauce and remaining veggies all of the remaining cheese, arrange for garnishing some diced colored capsicums, a dash of oregano, red chilly flakes.

Bake in a preheated oven at 180°C for 15 minutes with both elements on.

Baked Vegetables Pasta Less Lasagna is ready, cut in square and serve immediately. Making Lasagna at home has never been so easy, make your own vegetable Lasagna at home and Enjoy!

Labels: Bread Slices, Bread Slices, Lasagna, Pasta Less , Pasta sauce, Cheese Sauce, Coloured Bell Peppers, Sweet Corn, Cheese, Baked, Serves Two, Vegetarian, International Cuisine

For Sunday Funday , we are sharing "Comfort Foods"

Sneha's Recipe: Baked Vegetables Pasta Less Lasagna 

Amy's Cooking Adventures: Broccoli Cheese Pierogi Soup 

A Day in the Life on the Farm: Roast Pork Loin with Cherry Sauce 

Karen's Kitchen Stories: BBQ Glazed Meatloaf with Sweet Potatoes and Pearl Onions 

Food Lust People Love: Lemony Spring Vegetable Chicken Soup 

Culinary Cam: Comforting Beef Stroganoff 

Magic Crust Custard Pie#SundayFunday

This  easy and delicious dessert Magic Crust Custard Pie  which is a Crustless Pie recipe. Its' a  No Fuss Baked Dessert.

Took this  dessert  for a potluck at my friend's place.  This was relished by all.  So easy, quick and a absolute no fuss baked dessert, just blend, pour it into Pyrex pie dish and bake.  After 45 to 50 minutes ta da.. dessert is ready.

Ingredients  

2 Tablespoons Heaped Margarine
4 Eggs
¾ Cup Sugar
Pinch of salt
500 ML Full Cream Milk
1 tsp heaped Vanilla essence
½ Cup All Purpose Flour
¼ Teaspoon Nutmeg powder

Method

Place all the ingredients into a blender except the nutmeg powder, blend for a minute, pour into greased 10 inch deep pie pan (mine was not so deep had to pour some of the batter in another small pyrex dish)

Sprinkle nutmeg powder. Place this dish on a baking tray.
Bake on 180°C for 45 to 50 minutes. The flour will settle to make its owns crust.

When it's ready you will see the sides have loosened.  

Cut into slices and serve.  This is a mouth melting dessert. You will love it.

My Notes

Do not fill the pie dish up to the rim, fill it only 3/4th as this rises while baking and it was spill and may cause fire in the oven.  Once out of the oven this will fall flat like a souffle.

Labels : Sunday Funday, Crustless Pie, International Cuisine, Eggs, Baked, Sweets & Desserts, Easy

National Pie Day

• Karen's Kitchen Stories: Apple Cider Pie 
• A Day in the Life on the Farm: Impossible Lemon Pie 
• Sneha's Recipe: Magic Crust Custard Pie
• Sid’s Sea Palm Cooking: Mini Berry Pies
• Amy's Cooking Adventures: Mini Pumpkin Pies with Cinnamon Swirl Crust 
• Mayuri's Jikoni: Mini Spanakopita Pies  

Keto Cauliflower Mac & Cheese

Creamy, cheesy and super delicious Keto Cauliflower Mac and Cheese, it's so good that you can't even taste the cauliflower in this recipe! I love making this cauliflower mac n cheese because it's actually easier, low carb and a super comfort food. You won't miss the pasta in this dish.

Serves 4
Ingredients
500 Grams Cauliflower - cut into small florets

For The Sauce
2 Tablespoons Almond Flour
3 Tablespoons Butter
200 Ml Fresh Cream
Salt to taste
½ Cup Shredded Cheddar Cheese
3 Slices Cheese or 1/3 Cup Shredded Mozzarella
Method

To a large pot filled with an inch of water, place a steamer basket. Bring the water to a boil. Add the cauliflower florets to the steamer basket, cover and let steam for 3 -4 minutes or until cauliflower is fork tender. Remove the strainer basket from the pot let any excess water drain.

To Make The Sauce

To a sauce pan, melt butter over medium heat. Sprinkle in almond flour and stir for a minute. Slowly add the cream while stirring constantly. Add salt. Let mixture come to a boil and let simmer for 5-7 minutes or until mixture has thickened enough to coat the back of a spoon.

Once cream base has thickened, slowly add in shredded cheese, adding in a little at a time and stirring until smooth. Continue until all the cheese has melted and cheese sauce is smooth and creamy. Remove from heat, add cauliflower florets into the cheese sauce and stir until florets are well coated. Pour this into a butter baking dish. 

Place cheese slices on top and bake in a preheated oven @ 190°C until the cheese has started to melt and turned golden.  

Enjoy, this cauliflower mac and cheese is creamy, cheesy and will leave you wanting more!
Labels: Cauliflower, Keto, Low Carb, Baked, Cheese, International Cuisine, Holiday Side Dishes

Let's see what side dishes the others are sharing today.......

The Best Baked Corn Casserole by Hezzi-D's Recipe Box
Homemade Old-Fashioned Dressing by A Kitchen Hoor's Adventures
Twice Baked Potatoes by Blogghetti
Palak Paneer Cornbread by Magical Ingredients
Carrot Souffle by Shockingly Delicious
Pumpkin Dinner Rolls by Karen's Kitchen Stories
Cabbage Salad with Oranges and Pecans by A Day in the Life on the Farm
Gluten Free Chipotle Cornbread Muffins by The Spiffy Cookie
Keto Cauliflower Mac & Cheese by Sneha's Recipe

Eggless Keto Naan#BreadBakers

This is an easy eggless keto naan recipe that is flaky outside and soft on the inside. Tastes delicious with keto curries!

Makes 2 Naans
Ingredients
1⁄4 cup Shredded Mozzarella Cheese
1⁄3 Cup Packed Almond Flour
2 Teaspoons Fresh Unsweetened Yogurt
1⁄4 Teaspoon Salt
1⁄4 Teaspoon Baking powder
1⁄8 Teaspoon Garlic powder
For Garnish
Butter
Coriander leaves

Method
Preheat oven to 180°C.

Take a microwave safe bowl and add mozzarella cheese and yogurt. Heat in microwave oven till cheese melts (30 - 45 seconds) checking after 30 seconds.
Stir the melted cheese well.

In another bowl add almond flour, baking powder, salt and garlic powder, mix all these well. Then the almond flour mix to the the melted cheese and mix it well, till it combines into a dough. Knead the dough well with your hand.

Divide the dough into 2 balls.

Roll each dough into oval shape (6x4 inches).
You can fix any breaks in the rolled dough with your fingers.

Place the rolled out doughs into a parchment paper lined baking tray.

Bake for 10 minutes with both the elements on. Bake till brown spots appear on top. The naan should puff up a little.

Don’t bake too long if not the naan will turn stiff.
Slather butter onto the naan. (You can also add crushed garlic to the butter if you want). Sprinkle with chopped coriander leaves.

Labels: Baked, Naan, Keto, Almond Flour, Mozzarella Cheese, Breads, Side Dish, Indian, Gluten free, Bread Bakers

                                                

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

This month's Bread Baker's theme is Flatbreads.

• Eggless Keto Naan from Sneha's Recipes
• Focaccia Bread Art from Passion Kneaded
• Magical Oreo Paratha from A Day in the Life on the Farm
• Nan-e-Barbari from Ambrosia
• Rosemary Onion Socca - Chickpea Flatbread from Food Lust People Love
• Sourdough Pizza Bianca from Karen's Kitchen Stories