Chocolate Brownie Cake#BakingBloggers

In this brownie cake there is no baking powder. Made this cake for a  birthday of daughter's  friend, who is an ardent brownie lover. He was so happy to receive this brownie cake.

Ingredients

175 Grams Unsalted Butter
150 Grams + 50 Grams Dark Chocolate - chopped
200 Grams Caster Sugar
3 Eggs - separated
75 Grams All Purpose Flour
50 Grams Walnuts - chopped

Method
Heat oven on 180 degree C. Grease and line 6.1/2 inch loose bottom pan.

Place 150 grams chocolate and butter in a pan and heat gently until melted, Keep aside till it come to room temperature or microwave on high for a minute, pausing after 30 seconds stirring.

Beat egg whites till stiff, Keep aside.
In another bowl add sugar and egg yolks and beat, then add flour, nuts, chopped chocolate , mix these well, then fold in the egg whites gently.

Pour this batter in the prepared tin bake in the center of the oven for about 35 to 40 minutes, until crusty on top. Leave it to cool. Dust with icing sugar and serve with ice cream.

Got these remaining pieces to enjoy. 

Labels : Brownies, Cakes, Baking Bloggers, Chocolate, Walnuts

Baking Bloggers is a friendly group of food bloggers who vote on a shared theme and then post about it once per month. If you are a food blogger interesting in joining in, inquire at our Baking Bloggers FaceBook Group. We'd be honored if you would join us in our baking adventures.
Take a look at these wonderful Brownie Bakes:

Black Forest Brownies by The Redhead Baker
Chocolate Brownie Cake by Sneha's Recipe
Chocolate Butterscotch Caramel Pecan Bars by Kelli’s Kitchen
Cream Cheese Brownies starting with a Box Mix by A Day in the Life on the Farm
Dark Magic Brownies by Culinary Adventures with Camilla
Easy Salted Caramel Brownies by Cindy's Recipes and Writings
Egg-Less, Butter-Less, Chocolate Ragi Brownie by Cook with Renu
Frosted Sugar Cookie Bars by Food Lust People Love
Lemon Bars by Family Around the Table
No Bake Reese’s Bars by Jonesin’ For Taste
Oreo Cheesecake Brownie Bars by Cookaholic Wife
Peppermint Patty Brownie Bites by Karen's Kitchen Stories
Pineapple Bars by Simply Inspired Meals
S'Mores Bars by Palatable Pastime
Soft & Dreamy Nougat Brownies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Triangle Delights by Sid's Sea Palm Cooking

Strawberry Sandwich Toaster Cake#BakingBloggers

Welcome to this month's event of Baking Bloggers. Baking Bloggers is a group started by Sue , in which we are given a theme  or an ingredient and  we must  bake the a recipe with it.

This month  our theme is Baking with Small Appliances. It was so much fun trying to use small appliances and baking with it.  I have used my sandwich toaster to make these soft and quick Strawberry cakes.  

Made these for evening tea and as they out of the toaster, they were vanishing.  I had force stop them not to finish all since a pic had yet to be taken.  Did not use any topping for decoration since I,  used fresh strawberries to make them and had enough of flavor , most of all there were eagle eyes waiting... to devour them.

 
Ingredients 
100 Grams Unsalted Butter  
1/2 Cup Caster Sugar
2 Eggs
1 Cup All Purpose Flour 
1 Teaspoon Baking powder  
1/2  Teaspoon Strawberry essence 

5 - 6 Fresh Strawberries - pureed
Pink color few drops  - optional ( did not use) 

A Pinch of Salt

Method

Sieve the flour with the  baking powder and salt. Set aside.

In a bowl, add the butter and sugar, whisk until smooth, then add the egg and beat well. Next add the essence and mix it in. Add  half of the flour mixture and strawberries gently fold it in and mix. Finally add the remaining half of the flour mixture and combine until the batter is smooth.

Brush butter or oil on both inner sides (top and bottom) of the sandwich maker, then close it and turn it on to allow it to preheat it for about 3 minutes. 

Once hot, open it and spoon the cake batter in each well until full. Then close and bake your sandwich cakes for about 3 minutes.

After which you can open and check to see if they are done.

If you want them golden on both sides flip them and keep for a minute, I did that.

 They will turn a golden brown when ready.

When you bite into them they will have a light and fluffy texture.

Labels : Sandwich Toaster, Cakes, Egg, Strawberry, Small Appliances, Baking Bloggers

My Notes:
You can use any sandwich toaster you have.

Have a look at the other recipes baked using Small Appliances:
Air Fryer Cheesy Vegetable Tart from Karen's Kitchen Stories
Crockpot Sour Cream Pound Cake from Our Good Life
Hot Chocolate Pudding from Sid's Sea Palm Cooking
Instant Pot Carrot Snack Cake from Food Lust People Love
Jam Cheesecake from A Day in the Life on the Farm
Slow Cooker Reeses Cake from Cookaholic Wife
Strawberry Sandwich Toaster Cake from Sneha's Recipe

Cinnamon Roll Twists#BakingBloggers

Light and flaky cinnamon twist pastries can be made quickly and easily from oven to plate in just 20 minutes.

I have used home puff pastry,  you can use a packet of ready rolled puff pastry, brush melted butter onto it, sprinkle some cinnamon and sugar on and then cut it into strips. Twist it, then bake for 10-15 minutes. Done.

Ingredients
250 Grams Puff pastry
2 tbsp butter, melted and slightly cooled
3 - 4 Tablespoons Light Brown Sugar
1 Teaspoon Cinnamon powder
For the Puff Pastry
250 Grams All Purpose Flour
180 Grams Unsalted Butter
1/2 Teaspoon Salt
Cold Water as required 

Method

For the Method of making the Puff Pastry see here.
Preheat oven to 200 degree C and line 2 baking trays.

Place light brown sugar and cinnamon into a small bowl and stir until combined. Leave to one side.

Place the rolled pastry sheet onto a cutting mat and brush melted butter all over.

Sprinkle the cinnamon sugar mix all over the pastry and press slightly with the back of a spoon, just to make sure it's stuck.

Slice into strips, about 1 inch thick, but this will depend on the size of your sheet.

Take either end of the strip and twist; twist one hand away and the other towards until the twist meets in the middle.

Place twists on baking tray, with 2 inch space between them.
Place in oven for 12-15 minutes until risen, puffy and golden.

Leave to cool on the trays completely.

My Notes :

Whenever I make puff pastry, use the sides to make Cinnamon Roll Twists, nothing goes to waste.

Labels : Puff Pastry Sheet, Light Brown Sugar, Cinnamon, Biscuits & Cookies, Baking Bloggers.

Baking Bloggers
Baked with Puff Pastry
Baked Apricot Pistachio Camembert by Food Lust People Love
Cherry Turnovers by The Redhead Baker
Cinnamon Roll Twists by Sneha's Recipe
Homemade Taco Hot Pockets by A Day in the Life on the Farm
Matcha Puff Pastry Twists by Tara's Multicultural Table
Napoleonskager by Sid's Sea Palm Cooking
Puff Pastry Chicken Packets by Hardly a Goddess
Spinach Ham and Cheese Bites by Karen's Kitchen Stories

Baking Bloggers is a friendly group of food bloggers who vote on a shared theme and then post about it once per month. If you are a food blogger interesting in joining in, inquire at our Baking Bloggers FaceBook Group. We'd be honored if you would join us in our baking adventures.

Oats Crust Mango Cream Tart#BakingBloggers

A crust of oats  and creamy mango filling makes this tart a absolute sensation and a delightful dessert.  Took this tart as a dessert for a party at my brother's house.

Sending this to Baking Bloggers theme for the month is "
Fruit Tarts and Galettes"

For Crust

75 Grams Butter, softened
1/4 Cup Heaped Brown sugar
2 Tablespoons  Yogurt
2/3 Cups Oats - coarsely powdered
3/4 Cup Level All-purpose flour
A Pinch of Salt

Mango Cream 
2 Ripe Alphonso Mangoes
3 Eggs
1 Teaspoon  Orange zest
1/4 Cup Fresh Cream
1/4 Cup Granulated Sugar

For dusting - Icing sugar
Method
For crust

Beat butter, brown sugar and yogurt using an electric mixer. Add oats, flour,  salt mix again  until just combined.  Now   with your hands and lightly bring it together.

Grease a 10 inch tart pan with oil. Press crust into the tart pan right up the edges. Place it in the refrigerator for at least an hour to cool and set.

Preheat oven to 180 degrees C.

Place a aluminum foil and keep pie weights over it . Bake for 15 minutes.  After 15 minutes remove the foil along with pie weight and blind bake for 5 to 7 minutes.  Remove from the the oven and let cool completely.

For the Mango Topping

Lightly whip the cream and keep aside.

Peel and cut the mango,  cut the mango into pieces. With a blender puree the mango.

In another bowl, whisk the egg, sugar and orange zest together well, then fold in the pureed mango and cream.  Fold till well combined.

Pour the mango topping into the tart base, which has already cooled.  Place the Mango Tart back in the oven and bake for about 25 to 30 minutes. The tart is ready when a knife inserted into the mango topping comes out clean.  Cool and dust it with icing sugar and serve.  

This a delicious tart, rich and creamy and  yum yum.

Lables : Oats Crust Tart, Mango, Cream, Tart/Pie/Quiche, Baked, Baking Bloggers, Sweets & Desserts

Baking Bloggers
Fruit Tarts and Galettes
Apple Amber Tart by Sid's Sea Palm Cooking
Apple Tartlets with Almond Crunch by Karen's Kitchen Stories
Classic Key Lime Tart by Hardly A Goddess
Lemon Tart by A Day in the Life on the Farm
Oats Crust Mango Cream Tart by Sneha's Recipe
Strawberry Nutella Galette by Tara's Multicultural Table
Strawberry Rhubarb Galette by The Redhead Baker
Tarte Tatin by Palatable Pastime

Dream Delight Cupcakes#BakingBloggers

Seriously, these wonderful cupcakes are super moist and have chocolate oozing out. These I, carried for a party with friends, made double this recipe and they were gone in a dream. So I called them dream delight cupcakes. I do not enjoy frosted cakes, very rarely frost my cakes. But if you wish you could always frost them with chocolate butter cream frosting.

Makes 12 Cupcakes
Ingredients
2 Cups Self-rising Flour 
1 Cup Heaped Caster Sugar 
2 Tablespoons Heaped Cocoa Powder 

1/8 Teaspoon Baking Soda

200 Grams Butter 

200 Ml Cola Drink 

100 Ml Buttermilk 
2 Eggs 
1½ Teaspoon  Chocolate or Vanilla Essence
100 Grams Milk Chocolate (chopped) 
 Method

Pre heat oven to 180 degrees.

Grease and line a cupcake  tray. 

Sieve together flour, baking soda and cocoa in a bowl then add in sugar and mix well. 

Melt the butter and cola drink gently in a pan. Heat it only till the butter melts.  When cooled, add the milk, eggs and  essence . Mix all the ingredients with beater on low speed.  

Stir well and immediately add this to the dry ingredients and again beat on low speed till mixed.  Pour a tablespoon of the batter in each cup cake liner. Place a piece of chocolate in it cover with another tablespoon of batter and  bake them for 18 to 20 mins. 

Lables : Cakes, Cupcakes, Chocolate, Kids delight, Baking Bloggers

These are going to our Baking Bloggers event the theme for the  month are Cupcakes.

Baking Bloggers

Cupcakes

• Boston Cream Cupcakes by The Redhead Baker
• Breakfast Cupcakes by A Day in the Life on the Farm
• Chocolate Toffee Cupcakes by Trampling Rose
• Dream Delight Cupcakes by Sneha's Recipe
• Red Wine Dark Chocolate Cupcakes by Karen's Kitchen Stories
• Tiramisu Cupcakes by Sid's Sea Palm Cooking

100% Whole Wheat Veggie Calzone#BakingBloggers

I love these Whole Wheat Calzones. They make an easy lunch box or a main course for weekend dinner, since you can prepare these in advance and freeze it.  When you want to have them just heat it in the microwave in minutes and enjoy them. 

Wrap these in a foil and place it in their lunchbox and give it with your kids as tiffin to school.

These are always made by me for a  weekend dinner,  these cheesy, full of veggies make a complete meal.

250 ML Cup Measurement
Ingredients

For Dough:3/4 Cup Warm Water
1/2  Teaspoons Rapid Rising Yeast
1/2  Teaspoon Granulated Sugar
2 Teaspoons +  2 Teaspoons Olive oil
1 Cups Whole Wheat Flour

1 Teaspoon Vital Wheat Gluten 

1/4 Teaspoon Heaped Sea Salt

1 Tablespoon Milk for brushing

For the Filling

1/2 Cup Capsicum

1/2 Cup Mushrooms

1/2 Cup Carrot

1/2 Cup Broccoli

1/2 Cup Fresh Peas

1 Medium Onion

2 Cloves Garlic

2 Tablespoons Heaped Cream Style Corn - Homemade

1/4 Teaspoon Cayenne pepper

1/4 Teaspoon Red pepper flakes

1/4 Teaspoon Italian seasoning

1/4 Teaspoon Dried Rosemary

1/2 Teaspoon Level Sea Salt

Grated Mozzarella & Cheddar cheese as required

2 Teaspoon Olive Oil

Method

For Dough:

In the bowl , combine yeast, flour, vital wheat gluten,2 teaspoons olive oil salt and sugar. Mix it well and then slowly add the water to make a soft and sticky dough ( used exactly 3/4 cup warm water ). Take this dough on to lighlty floured work surface. The remaining 2 teaspoon oil pour it into a bowl. Oil the bowl well and keep oiling your hands in and knead the sticky dough for a 20 to 25 turns or till it forms a smooth ball. Place dough in the oiled bowl, cover loosely with a towel, and let rise for 30 minutes in a warm place.
In the meantine let's make the filling

Chopperize all veggies finely and keep aside.

In a pan heat oil, add the garlic saute for a minute 

add the onions when it softens 

add the peas, carrot and broccoli, saute for a minute. Cover with a lid and cook it for 2 minutes. 

 Open the lid add rest of the veggies and seasoning saute well and let it cook again for 3 minutes. 

Now add the cream style corn and saute till all the moisture evaporates and the filling is dry. Taste for salt and seasoning if necessary adjust according to your taste.

Filling is ready.  Take off flame and let it cool.

Preheat oven to 200 degrees C for 20 minutes.

After 30 minutes you have a beautifully risen dough, deflate it on a floured surface.  

Cut into 5 equal size balls.

Roll each ball into a round circle, 1/4 inch thick 

place the filling on one side 

Top it with grated mozzarella & cheddar cheese 

Close it like a turnover 

Press the edges with a fork even a few on the top to release the air while baking. 

Keep this in a greased baking tray. Like wise make rest of them and brush them with milk. Place them in the preheated oven for 30 to 35 minutes or till golden brown and when tapped it gives an hollow sound. 

Cool them on a wire rack. 

When cooled enjoy with any dip or sauce of your choice.

These are yum!

Labels : Breads, Calzone, 100% Whole Wheat, Mushroom, Broccoli, Carrot, Capsicum, Mozzarella Cheese,  Cheddar Cheese, Baking Bloggers, Vegetarian

Here are some of the Calzone  recipe of our other #BakingBloggers

• 100% Whole Wheat Veggie Calzone by Sneha's Recipe
• All Mixed Up Calzone by Sid's Sea Palm Cooking
• Calzoni Quattro Stagioni by Culinary Adventures with Camilla
• Classic Ham and Ricotta Calzone by Palatable Pastime
• Ham and Cheddar Pretzel Calzones by Cookaholic Wife
• Loaded Vegetable Calzone by Hardly A Goddess
• Spicy Beef Curry Calzones by Food Lust People Love
• Spinach, Ricotta, and Three-Meat Calzone by Karen's Kitchen Stories
• Toddler Friendly Calzones by A Day in the Life on the Farm