Keto Chilled Cucumber & Buttermilk Soup#Soupswappers

This no-cook summery soup, perfect for hot summers. It has a delicious creamy texture with a hint of spice and tangy flavor from buttermilk which is so refreshing and low carb.
It's so quick and easy to make. Just add all ingredients to a blender and blend.. ta..da it's ready.

Serves One
Ingredients
1 Medium Cucumber - chopped
1 Cup Buttermilk
A Tiny Piece Ginger - chopped 1/2 inch piece
1 Green Chilly - not spicy & deseeded
Salt to taste
1 Teaspoon Lemon juice or to taste
Fresh mint leaves to garnish

Method 

Take chopped cucumber in a blender. Add rest of the ingredients to a blender and blend. Transfer into a serving bowl and chill it in the refrigerator for at least 2 -3 hours.

Garnish with mint leaves and serve.

My Notes
Buttermilk should be lump free. If you do not have buttermilk, you can mix equal quantities fresh yogurt and water and whisk till smooth.

If you want a dark green color then blend 3 -4 mint leaves. 

Labels: Chilled Soup, Buttermilk, Cucumber, Soup, Soup Swappers, Mint, Keto, Serves One 

For Soup Swappers this month our theme is "Chilled Soup".
Karen’s Kitchen Stories: Finnish Summer Soup
Sneha’s Recipe: Keto Chilled Cucumber & Buttermilk Soup
A Day in the Life on the Farm: Shrimp Bisque  

Magical Ingredients: Summer Garden Vegetable Soup  

Peanut Butter Cake With Cream Cheese Peanut Butter Frosting#BundtBakers

This was so delicious and moist! Made this as a dessert cake for a get together. I just got one piece, it was gone, they couldn't stop eating it, incredible. This peanut butter cake with peanut butter frosting is the perfect cake to make when you just want something different. Moist, super soft and packed with the perfect amount of peanut butter flavor.
Cup Measurement = 250ML
Ingredients
113 Grams Salted Butter
1/2 Cup Creamy Peanut butter
1 Cup Coffee
1 Cup Caster Sugar
1 Cup Packed Light Brown Sugar
3 Large Eggs
1 Teaspoon Vanilla essence
2 Cups All Purpose Flour
1 Teaspoon Baking Soda
1/2 Cup Buttermilk 
For the Frosting
1/4 Cup Creamy Peanut Butter
1 Cup Icing Sugar
3 Cubes Cream Cheese
1 - 2 Tablespoons Milk or as required

Method
Preheat over to 180°C.
Sieve the flour and baking soda, keep aside.
In a cup of hot water mix in a teaspoon instant coffee, mix it well and keep it aside to cool.

Generously grease and flour a bundt pan. Set aside.

In a large bowl beat the butter, peanut butter and vanilla essence

until creamy.

Now add the coffee

Beat again till incorporated well.

Beat in both the sugars

Add eggs one at time till all are incorporated

Add sieved flour at little at a time, alternating with the buttermilk.

Mix just until flour and buttermilk is well combined. Do not over mix. This batter is liquidy.

Pour batter into prepared bundt pan. Bake at for 45-50 minutes or until a tooth pick inserted comes out clean.
Let cool in pan for about 5-10 minutes.

Remove cake from pan and let cool completely on wire rack

Make the frosting by beating it together until all frosting ingredients are mixed  to make a drizzle consistency. Drizzle this on the cake with a fork. Enjoy!!

I enjoyed my share with coffee, this cake is so comforting.
Labels: American, Breakfast, Dessert, Peanut Butter, Bundt, Bundt Bakers, Buttermilk, Coffee

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our home page.

November 2020 - Bundt Bakers - Nut Butter Bundts and our host is Wendy of  https://adayinthelifeonthefarm.blogspot.com/ Check out all the other  Bundts my fellow Bundt Bakers are sharing today! 

• Banana Bundt with Cocoa Peanut Butter Glaze from Sweet Sensations
• Chocolate Peanut Butter Bundt Cake from Patyco Candybar
• Easy Frosted Peanut Butter Bundt Cake from Making Miracles
• Mini Peanut Butter Bundts from Passion Kneaded
• PB & J Mini Bundt Cake from Culinary Adventures with Camilla
• Peanut Butter Cake With Cream Cheese Peanut Butter Frosting from Sneha's Recipe
• Peanut Butter Cream Cheese Pound Cake from Palatable Pastime
• Peanut Butter, Nutella and Banana Bundt from A Day in the Life on the Farm
• Walnut Butter Bundt Cake from Food Lust People Love

Orange Chocolate Cake#Choctoberfest

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 and enjoy. 

Labels: Orange Chocolate, Cakes, Buttermilk, Choctoberfest, Baked
You are invited to the Inlinkz link party!

Click here to enter

Buttermilk Bundt Cake with Caramel Icing#BundtBakers

To day is our posting for Southern Cakes an Event for Bundt Bakers, hosted by Sue Lau.  Thanking you Sue for hosting this month's event.
Ingredients
100 Grams Butter 
160 Grams  Caster Sugar
2 Eggs
1 Teaspoon Vanilla Essence 
200 Grams All Purpose Flour 
½ Teaspoon Baking Powder 
1/4 Teaspoon Baking Soda 
½ Cup Buttermilk
For The  Caramel Icing
25 Grams Butter 
1/4 Cup Brown Sugar 
2 Tablespoons Fresh Cream
½ Teaspoon Vanilla essence 
½ Cup Icing Sugar or as required
Method

Sieve together baking powder, flour and baking soda. 

Beat butter and sugar in a large bowl until light and fluffy. Add eggs one at a time. Beating well after each addition. Add in vanilla. Add the  flour, alternating with butter milk. Beating well after each addition (batter will be thick). Pour batter into a greased and floured 10 to 12 inches ring pan. Bake on 180 degrees for 20 to 25 mins. Cool for 10 mins before removing from pan to a wire rack to cool completely.
For Caramel Icing

In a small sauce pan, combine the butter brown sugar and cream. Bring to a boil stirring constantly. Remove from heat. cool for 7 to 10 mins. Gradually add in the icing sugar until smooth and pourable icing is formed . 

Drizzle over cooled cake and leave to set, slice and enjoy!!

Labels : Buttermilk, Bundts, Southern Cakes, Bundt Bakers, Caramel, International Cuisine


Bundt Bakers - Theme  - Southern Bundt Cakes
Come see what we have baked up for you this month!

Bourbon Praline Bundt Cake from The Sweet Sensations
Bundt Cake Hummingbird from Merce`s Cake
Buttermilk Bundt Cake with Caramel Icing from Sneha's Recipe
Coconut Bundt Cake from Palatable Pastime
Cream of Coconut Bundt Cake with Chocolate-Coconut Glaze from katin špajz
Hot Milk Cake from Cookaholic Wife
Kentucky Butter Bundt Cake from All That's Left are The Crumbs
Key Lime Bundt Cake from I Love Bundt Cakes
Lemon Drizzle Pound Cake from Food Lust People Love
Peach Bundt with Cardamom Whipped Cream from A Day in the Life on the Farm
Peanut Butter Bundt Cake from Tartacadabra
Praline Bundt Cake with Praline Glaze and Praline Pecans from The Queen of Scones
Sweet Potato Bourbon Bundt Cake from Patty's Cake

Irish Soda Bread #BreadBakers

Since St. Patrick's Day is celebrated on Friday, March 17, our host Wendy Klik asked us to share our favorite Irish Bread recipes, sweet , savory, a rye or potato bread. I, decided to make a buttery Irish Soda Bread. 

This bread is  a delicate, since it's not yeasted, buttermilk is used to make this bread, it requires light kneading. This bread is lightly sweet and has a awesome taste of buttermilk. I,  slathered the slices of bread with butter and had it warm for breakfast and it was divine. 

Loved this bread. It's so quick and easy to make, will bake it often that's sure. Thank you Wendy for choosing  this theme and hosting this month's event.

Makes 1 loaf

Ingredients
2 Cups All Purpose Flour (plus extra for dusting)
1/2 Teaspoon Granulated Sugar
1 Tablespoon Heaped or 25 Grams Cold Butter - unsalted
1/4 Teaspoon Level Baking Soda
1/4 Teaspoon Level Cream of Tartar
1 Teaspoon Level Baking Powder
1/2 Teaspoon Salt
3/4 Cup  Buttermilk * recipe below

Method

Take wide and large bowl, grate the butter into the flour, add salt and lightly mix it with you finger tips till it represents bread crumbs. Keep this bowl in the refrigerator to cool. 

In the meantime, 

Preheat the oven for 15 minutes at 250 degree C.

Line and grease the baking tray with oil and gather rest of the ingredients.

When the oven is preheated, now take the flour out of the refrigerator. Add the sugar, cream of tartar, baking soda and powder and lightly mix it. Make a well in the center and pour in most of the buttermilk, leaving about a tablespoon or two of butter milk. Using one hand with your fingers outstretched like a claw, bring the flour and liquid together, adding more buttermilk, if necessary. Don't knead the mixture, or it will become heavy and the bread will be dense. The dough should be soft, but not too wet and sticky.

When the dough comes together, turn it onto a floured work surface and bring it together a little more using both your hands. Pat the dough into a round and just wet you hands with the remaining buttermilk and moisten the top of the bread, then give  deep cut,  cross in it. Place it immediately on a baking sheet ( lined it with aluminium foil).

Bake for 30 to 35 minutes ( depending on the oven). After 25 minutes turn down the temperature 200 degrees C and bake for 5 minutes. After this turn the bread upside down and bake for 5 minutes more. When done, tap  the bread  will sound slightly hollow and  the bottom will be golden in color. Cool the bread,  when it's lightly warm slice it, butter it and enjoy.   Yum...

My Notes:

While measuring the baking powder, soda and cream of tartar, level the teaspoon by cutting it with you finger, this is very important. 

The flour and butter should cold. 

Buttermilk is a must in this recipe and can’t be left out. The main reason is the buttermilk chemically reacts with the baking powder and soda to make the bread rise. Do not keep the bread on the counter and then preheat the oven, the bread will fall while baking since the baking powder and soda starts reacting immediately when it meets liquid. 

For a beautiful, crispy crust do not open the door while baking. However, tempting it is, or else, you will not have a light and a thick crust bread.

How to Make Buttermilk
Ingredients
1 Cup Milk
1 Tablespoon White Vinegar or Lemon Juice

Method 

If the milk is from the refrigerator then warm it in the microwave for 15 seconds only (The milk that I used was from the refrigerator).  Take it out from the microwave and then add the vinegar or lemon juice.  Lightly stir the milk  and keep it aside for 10 minutes. Buttermilk is ready.  

Labels : Breads, Ireland, Soda Bread, Bread Bakers, Non-yeasted, Buttermilk

Check out the Irish Breads that our fellow #BreadBakers have baked this month
Apple, Beer, and Cheddar Soda Bread by A Baker's House
Blaa by Sara's Tasty Buds
Caraway Rye Soda Bread by A Salad For All Seasons
Carrot and Dillisk Bread by A Shaggy Dough Story
Cheddar and Herbs Soda Bread by Ambrosia
Currant Drop Scones by A Day in the Life on the Farm
Egg Free Irish Raisin Tea Scones by Gayathri's Cook Spot
Four leaf Clover Rolls by Cook's Hideout
Guinness Bread Rolls by The Bread She Bakes
Guinness Buckwheat Bread by Baking Sense
Irish Amber Ale Pretzels by Cindy's Recipes and Writings
Irish Barmbrack by The Schizo Chef
Irish Freckle Bread by Mayuri's Jikoni
Irish Freckle Bread by Passion Kneaded
Irish Multigrain Bread by What Smells So Good?
Irish Soda Bread by Herbivore Cucina
Irish Soda Bread by Sneha's Recipe
Irish Soda Bread Scones by Spill the Spices
Irish Soda Buttermilk Bread by Sizzling Tastebuds
Oat and Potato Bread by Karen's Kitchen Stories
Potato Clover Leaf Rolls by Spiceroots
Soda Bread Farls by Food Lust People Love
Soft Wheat Irish Soda Scones with Raisins (Spotted Dog) by The Wimpy Vegetarian
Super Easy Potato Roll Recipe by Hostess At Heart
#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.

Southern Buttermilk Biscuits

When I went to make these biscuits, looked into the bag of self rising flour found only a cup. Actually this recipe requires only self rising flour, but substituted one cup with all purpose flour. The biscuits turned out good but not so flaky, the extreme hot weather in Mumbai made the butter just melt as I was incorporating it into the flour. Tried keeping the dough in refrigerator but that too did not help.

Sending these to Foodie Extravaganza Party - theme Buttermilk Biscuits our host of the month is Kathleen, thank you for hosting this event. 

Ingredients
1 Level Cup Self-rising flour
1 Level Cup All Purpose Flour
1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
2 Tablespoons Light Brown Sugar powdered
3/4 Cup Buttermilk - chilled
¼ Cup Heavy Cream - chilled
110 Grams Butter - chilled

Method

Preheat oven to 180 degrees.
Line a tray sheet with butter paper. Set aside.
In a large bowl add flour, salt and brown sugar. Whisk until well combined.
Grate the cold butter into the flour mixture.
Use a fork,  to cut the butter  into the flour mixture until it resembles large crumbs.
Make a well in the center of the bowl. Add the heavy cream and lightly mix it with your finger tips. Then add the butter milk gently little at a time to make sticky dough ( do not knead the dough).
Sprinkle flour generously on the work surface. Place dough onto floured surface.
Sprinkle the top of dough with flour and flour your hands as well.
Very gently, knead the dough by folding it in layers a few times while just a little flour,  so that the dough is not sticking to your hands or your work surface. 
Gently pat the dough out into a small rectangle about 1 inch thick, flour your biscuit cutter and cut out circles.  Place biscuits on the baking tray.
Bake for 15 minutes or until golden. 

Brush with melted butter as soon as they come out of the oven. Serve warm and enjoy with a cup of tea.

Labels :  Biscuits & Cookies, Foodie Extravaganza Party, Buttermilk

Today's Foodie Extravaganza day is celebrating the Buttermilk Biscuit. Kathleen, from Fearlessly Creative Mammas is the host this month, and to celebrate her southern roots, she picked Buttermilk Biscuits as the theme. May 14th is actually Buttermilk Biscuit day, but we get to pick from any of the foods in the specific month, so Buttermilk Biscuits it is. We pick our foods from the website The Nibble. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.


Cacio e Pepe Biscuits by Laura at Baking in Pajamas Buttermilk Biscuit Mixed Berry Shortcake by Wendy at A Day in the Life on the Farm 

Savory Buttermilk Butter Biscuits by Kathleen at Fearlessly Creative Mammas 

Tarragon Sweet Potato Biscuits by Caroline at Caroline's Cooking 

Maple and Bacon Cheddar Buttermilk Biscuits by Rebekah at Making Miracles 

Cinnamon Sugar Buttermilk Biscuits by Lauren at From Gate to Plate 

Bacon Honey Mustard Biscuits by Stacy from Food Lust People Love 

Buttermilk Lemon Biscuits by Kathya from Basic N Delicious Southern Buttermilk Biscuits by Georgina from G'Gina's Kitchenette 

Biscuit Cinnamon Rolls with Chopped Pecans by Elaine from Cookin and Craftin 

Biscuit French Toast by Teri from The Freshman Cook Southern Buttermilk Biscuits by Sneha from Sneha's Recipes