Milk Chocolate Mug Cake - Microwave

Have a craving for  cake, then this is for you.  This is a quick and easy microwave recipe.  Try this and you will love this moist and chocolaty cake.  

Ingredients

30 Grams Butter or 1.1/2 Tablespoons heaped - see notes

40 Grams Milk Chocolate(any brand) -  break into pieces

1 Egg
2 Tablespoons Level Sugar powdered
1/4 Teaspoon Vanilla Essence
5 Level Tablespoons All Purpose Flour
1/2 Teaspoon Level Baking powder

Method

In a mug melt the butter and chocolate together, microwave on high power for 30 seconds. Use a hand whisk and whisk it till smooth. Keep it aside to cool.
In the meantime gather rest of the ingredients
Mix the flour, sugar and baking powder well.

In a another mug or bowl, whisk an egg along with the essence well. Add all the dry ingredients and whisk till well combined. Now add the melted chocolate mixture and mix well. Pour this batter into a large mug.

Place it in the microwave on high power for a minute and twenty to twenty five  second's, after a minute and 20 seconds pause the microwave and check  if done by inserting a skewer,  if comes out clean then it's done or else microwave again for 5 seconds more.

Let it cool for a minute or two.  Pipe a little whipping cream and sprinkle grated chocolate.  Enjoy with a tea or coffee. 

This is a delicious, quick  and moist cake for you and your little ones whenever they crave for cakes.

My Notes
Reserved  a small piece to grate for the topping. You can add all the chocolate and make it more chocolaty and gooey ..mmm yum. 

Make this in a large mug or two medium size mug. Since it will rise and then overflow.

The timing will change accordingly so keep a check

The butter should be softened .. the consistency like when you  spread it on a slice of bread.

You can also unmold this cake and cut into slices.  Just run a knife around the sides of the mug and mold.

Labels : Cakes, Microwave, Mug Treats, Chocolate, Kids delight

BOILED FRUIT CAKE - CHRISTMAS CAKE

This is a very simple and delicious cake. Made this for Christmas , If you have forgotten to soak the fruits then do not worry make this cake which is easy and absouletly fruity and moist. My family and friends loved this cake. Do try it

Ingredients 

1 Can (14 oz) Condensed milk
150 Grams Butter
200 Grams Raisins
200 Grams Sultanas
150 Grams Currants
150 Grams Glace cherries - chopped
250 Grams All Purpose Flour
1 Teaspoon Baking powder
2 Teaspoons Cake Spice powder - Homemade
1 Teaspoon  Cinnamon powder
3 Eggs
1/2 Cup Orange Juice for moisting the cake 

Method

In a pan add the condensed milk, butter, glace cherries, currants, sultanas, raisins. Let butter melt and mix well. Bring it to a boil. On low flame let boil for 8 to 10 minutes, keep stirring it continuously. Set aside to cool at least for 3 to 4 hours.
Then only add the other ingredients.

In a bowl sieve the flour, baking powder, cake spice and ground cinnamon.

When the fruit mix has cooled, add the flour mix and mix it with a spatula.  Then add in the eggs and mix it again. Pour batter in a greased and lined baking tray. Bake at 150 degrees C for about 1.1/4 hour to  1 ½ hours or till done. 

When you remove it from the oven immediately, poke holes with skewer and pour orange juice over the cake to make it moist or else it will dry out. Let cool and then remove from tin wrap a ribbon around it and serve.  Wrap it with cling film, to stay fresh.

This is a delicious and beautiful fruit cake, remains soft and moist for a week and even more if it remains ... for that many days..
Labels : Christmas Cake, Fruit Cake, Cakes, Festival Sweets

BASBOUSA - EGYPTIAN SEMOLINA CAKE #FOODIEEXTRAVAGANZA

Basbousa - Semolina Cake is a famous Egyptian and traditional Middle Eastern syrup soaked sweet cake. The cake itself is not too sweet but it is soaked with a sugar syrup, here I have reduced the sugar quantity and used honey.  This is a superb tea cake and will make an excellent dessert dish too.

Very simple and quick to make, with ingredients that are always available in the pantry.

Ingredients

100 Grams Butter
150 Grams Icing Sugar
1 Teaspoons Vanilla Essence
2 Eggs
2 Cups Fine Semolina
1/2 Teaspoon Baking powder
1/2 Teaspoon Baking soda
1 Cup Yogurt
Skinned Almonds as required

For the Sugar Syrup
1/2 Cup Sugar
1/2 Cup Water
1/2 Cup Honey
1 Tablespoon Lime Juice

Method

Sieve the icing sugar. 

Sieve the semolina and baking powder and baking soda together.


Beat the butter and icing sugar till light and fluffy,  then add an egg at a time beating it well before incorporating the next one.  Add the vanilla essence , keep adding the sieve semolina little by little simultaneously adding little yogurt too and continue beating till all the semolina and yogurt is incorporated. 

Pour it into a greased and  lined baking tray top just draw line lightly into squares or diamonds and then place each slice with almonds and bake at 180 degrees for 45 minutes. 

 
As the cake is being baked make the sugar syrup and mixing it together and keeping it on low flame till the sugar melts only. Take off flame and cool the syrup.

When the cake is out of the oven slice the cake in the tray itself. Pour  the hot cake. Keep it  to rest at least  for an hour then only remove the pieces from the tray. 

Have this cake as a dessert or like we had it with a hot cup of tea or coffee.... Enjoy...

Labels : Cakes, Semolina, Yogurt, Eygpt, Foodie Extravaganza Party

 

The Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme into recipes to share with you. We take turns hosting and this month it's Lauren of Sew You Think You Can Cook. 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. December 17th is National Maple Syrup Day and Lauren challenged us to bake with, cook with, or make a beverage with maple syrup. (For some international bloggers who can't find maple syrup, they'll be joining the fun with honey as a substitute.) And don't forget to check out all these other maply recipes:

Basbousa - Egyptian Semolina Cake from Sneha of Sneha's Recipe
Bangin' Breakfast Potatoes from Rebekah of Making Miracles
Gluten-Free Maple Chestnut Cookies from Caroline of Caroline's Cooking
Maple Pecan Bars from Nichole of Cookaholic Wife
Maple Sugar Cookies from Sue of Palatable Pastime
Maple Walnut Vinaigrette from Tara of Tara's Multicultural Table
Momiji Tempura from Camilla of Culinary Adventures with Camilla
Overnight French Toast Casserole from Elaine of Cookin and Craftin
Roasted Maple Glazed Carrots from Wendy of A Day in the Life of the Farm
Rosemary Maple Glazed Turkey Breast from Lauren of Sew You Think You Can Cook
The Back Forty Cocktail from Stacy of Food Lust People Love

Eggless Banana Chocolate Cake

This cake is soft, moist and chocolaty. Quick and easy to make. Taste delicious. Made this for my hubby's birthday.

Ingredients
1 Cup All Purpose Flour
1 Tablespoon Heaped Dark Cocoa powder
3/4 Cup Sugar powder
1 Teaspoon Baking powder
1/4 Teaspoon Baking soda
1 Teaspoon Vanilla essence
1 Ripe Banana - mashed
1/2 Cup Oil
1/4 Cup Warm milk

Method

Grease and line a 6.1/2 inch round pan. 

Preheat the oven to 180 degrees.

Sieve the  flour, baking powder, baking soda and cocoa powder thrice. 

In a another bowl whisk sugar, banana and oil till light and thick. Then add vanilla essence and whisk again. Fold in the flour little by little along with the milk till  well incorporated . Pour in greased pan. Bake in a preheated  oven at 180 degrees  for 30 to 35 minutes.

Cool and enjoy with a cuppa of tea or coffee.

Labels : Cakes, Eggless, Banana, Kids delight

Madeira Cake

Madeira cake is a simple English cake.   Made this cake for my hubby's office party and it was a hit, they all enjoyed it.  

Ingredients

175 Grams Butter
125 Grams Caster sugar 
1 Teaspoon  Lemon zest 

3/4  Cup Self Raising Flour 

3/4  Cup All Purpose Flour

1/2 Teaspoon Baking powder

3 Eggs

1/2 Cup Sliced Almonds

4 Tablespoon Milk

1/2 Teaspoon Vanilla Essence

Method

Sieve both the flours  and baking powder together. 

Beat butter and sugar till light and creamy. Add lemon rind. Start adding eggs once at a time and continue beating till the all the eggs are incorporated .Add essence  and whisk again, then add  flour and a tablespoon of milk and continue beating till the flour and milk is incorporated, add half the sliced almonds and lightly mix it.  Pour this mixture into a greased and lined baking tray bake on 180 degrees for 40 to 45 mins.

Cool and slice... enjoy with a cup of tea or coffee.  

My Notes

Made a small round cake from this batter to for us to have for tea.

Labels : Cakes, United Kingdom, Almond

2 KISS CUPCAKES

These are called 2 Kiss Cupcakes since two kisses are used one for the topping and another inside, here milk and white chocolate kisses are used.

Makes 12 Cupcakes

Ingredients
75 Grams Butter 

1 Cup Level Tea Sugar
2 Small Eggs
1/2 Teaspoon Vanilla Essence
1 Cup Heaped All Purpose Flour
2 Tablespoons Heaped Cocoa powder
3/4 Teaspoon Level Baking soda
1/2 Teaspoon Level Baking powder
1/2 Cup Water
18 Chocolate Kisses
For the frosting Chocolate Ganache

Method

Sieve together flour, cocoa, baking soda, baking powder and  keep aside.

Beat butter, sugar, till light and fluffy , then egg one at a time till the eggs are incorporated. Then add vanilla essence continue beating until light and fluffy . Then add little flour and alternately with little water to butter mixture (add little water at a time till you get a ribbon consistency).

Line a cupcake tray with  liners and pour a tablespoon of batter place a chocolate kiss  in center.

Cover again with a tablespoon of batter , and  bake at 180 degree C in a preheated for 18 to  20 minutes, cool completely, frost with chocolate ganache, top each with a chocolate kiss.  

As you can see the heat is melting the ganache, so after piping the these cupcakes, immediately keep them in the refrigerator.

Try these and your kids will love them...

Labels : Cakes, Chocolate,Cupcakes, Kids delight





Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. This month Kathleen from Fearlessly Creative Mammas is hosting and since chocolate day is October 28th, Chocolate is our theme. There are actually two other days that incorporate chocolate in October, the 14th is Chocolate Covered Insect Day and the 18th is Chocolate Cupcake day. We didn't want to get to specific though, so we will just say chocolate. 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. Now, check out these great chocolate submissions!


Holy Mole Pork Stew from Culinary Adventures with Camilla
Triple Chocolate and Cream Trifle from Fearlessly Creative Mammas
2 Kiss Cupcakes from Sneha's Recipe
Chocolate Lovers Dream Cake from Cookin and Craftin
Kahlua Chocolate Cake from Making Miracles
Queen Anne Squares from Tara's Multicultural Table
Hot Fudge Cheesecake Brownies from Cookaholic Wife
Nutty Chocolate Fudge from Basic N Delicious
Chocolate Blintzes from Sew You Think You Can Cook
Chocolate Pumpkin Cheesecake Bars from A Day in the Life on the Farm
Slow Cooker Chicken Mole from Caroline's Cooking
Simple Chocolate Cake from Passion Kneaded
Chocolate Rugelach from Hardley a Goddess
Crispy Chocolate Surprise Balls from G'Gina's Kitchenette
Turtle Bars from Food Lust People Love
Gluten Free Chocolate Chip Banana Muffins from Not Too Shabby Gabby

Rich Mocha Flourless Cake - Gluten Free

This Rich Mocha Flourless Cake is my daughter's birthday cake.  Baked it the previous evening, left it to cool thinking that before she get's up in the  morning, would glaze  with ganache.   To our surprise, her friends came home sharp at 12 O clock to wish her.  They made her cut this cake without the glaze.  

They were so excited to see this flourless cake without almond meal.  They went into the kitchen took quarter plates and  helped themselves... the cake vanished in minutes.  One of them had it with a scoop of vanilla ice cream and said it goes perfectly well with it.

Sad my husband and me did not get to eat a piece but had to taste the crumbs... will definitely make it again.

This flourless cake is so gooey, rich and intense,  perfect as party dessert.  A cake for those of us who can't tolerate wheat or gluten.  This cake is  flat and will not rise since there is no baking powder or soda. Since this cake cannot be overturned it has baked in wide and a loose bottom pan ( its a must) or else it will not bake perfect or probably burn, since the baking time will increase.

Since it's flourless, it's very soft so do not overturn, when it's completely cold,  then glaze.  After glazing, it keep it in the refrigerator to set if you want to transfer it on to another serving plate, carefully lift it along with the butter paper.

Ingredients

200 Grams Dark Chocolate - chopped
100 Grams Butter
3/4 Cup Level Sugar - powdered
2 Teaspoons Instant Coffee powder
1 Teaspoon Chocolate essence
3  Eggs
1/2 Cup Cocoa powder

Method

Sieve the cocoa powder to remove any lumps. Keep aside.

Melt the  chocolate in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring occasionally until smooth. Set aside.   Stir in the  butter and coffee powder,  mix well till coffee dissolves.  Keep it to  cool till it comes to room temperature.

In a big bowl, beat eggs well till double in volume, add sugar,  essence and melted chocolate mix, beat again in very low speed for a minute.

 

At this point do  not use an electric beater, just fold in the cocoa powder, till it combines well. Spoon the batter into a greased and lined 9” round loose bottom pan. 

Bake the cake in a preheated oven at 170 degrees C for 30 minutes,  the top will have formed a thin crust (see pic). Remove it from the oven, and cool it in the pan for at least 4 hours or overnight. 

Loosen the edges of the pan with a knife and turn it out onto a serving plate. Allow the cake to cool completely before glazing.  Enjoy .......

My Note:

If you are using unsalted butter then add a pinch of salt.  I have used salted butter.

Labels : Cakes, Chocolate, Gluten free

Cherry Ricotta Muffins #BreadBakers

This post was just lying in drafts for more than a year,  had forgotten about it, till the theme was decided for this month's event.  These were made for one of my friend's son birthday party and all the guest loved these muffins.  They loved the cherry , it gives a unique taste to the  muffins. I made three batches of these muffins.

Sending these to Bread Bakers event- theme - stone fruit , Host blog: The Schizo Chef http://www.theschizochef.com/, thank you dear for hosting this event.

Recipe Source- Joy of Baking

Makes 12  muffins 

Ingredients
1 Cup Ricotta cheese
2  Eggs
1 Cup Buttermilk
1 Teaspoon Vanilla essence
1 Tablespoon Lemon juice
4 Tablespoons Butter -  melted and cooled
2 Cups All Purpose flour
3/4 Cup Sugar
1.1/2 Teaspoons Baking powder
1/8 Teaspoon Baking soda
1/2 Teaspoon Salt - Since I used salted butter did  not add
1 Tablespoon Lemon zest
1.1/2 Cup Fresh Cherries -  pitted and sliced

Method

Melt the butter in a pan and keep aside to cool.
In a bowl, whisk the ricotta cheese and then add the eggs, one at a time, beating well after each addition. Add the buttermilk, vanilla essence, lemon juice and  melted butter, mixing well.  Keep aside.

In another bowl, whisk together the flour, sugar, baking powder, baking soda, salt and lemon zest. Add the ricotta mixture to the flour. Mix it just until combined and then fold in the chopped cherries. Do not over mix this mixture or use the electric whisk,  else the muffins will be tough when baked.

Divide the batter in the muffin cups using  an ice cream scoop.

Place in the oven and bake in a preheat oven at 180 degrees for about 18 to 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from oven and place on a wire rack to cool.

Labels : Cakes, Bread Bakers, Cherry, Ricotta

Let's take a look at the other baker's..

• Apricot and Cherry Focaccia by Herbivore Cucina
• Apricot & Pistachio Buns by Baking Sense
• Apricot & Stilton Soda Bread by Baking in Pyjamas
• Apricot Bread by A Day in the Life on the Farm
• Apricot Cranberry Walnut Quick Bread by Spill the Spices
• Apricot Kolaches by Food Lust People Love
• Apricot Oat Casserole Bread with Sweet Vanilla Glaze by A Salad For All Seasons
• Big Batch Bran Muffins by What Smells So Good?
• Brown Sugar and Plum Pull-Apart Bread by The Wimpy Vegetarian
• Cherry Bread with Streusel Topping by Hezzi-D's Books and Cooks
• Cherry Ricotta Muffins by Sneha's Recipe
• Cinnamon Swirl Peach Bread by Kylee Cooks
• Dried Apricot Bread with Walnuts by The Bread She Bakes
• Eggless Mango Cardamom Walnut Quick Bread by Sizzling Tastebuds
• Eggless Mini Mango Bread by Sara's Tasty Buds
• Mango and Passionfruit Yeast Bread by Mayuri's Jikoni
• Mango Challah by Passion Kneaded
• Mango Jam Rolls with Cremé, Fresh Mangoes and Jam Filling by G'Gina's Kitchenette
• Mango Pull Apart Bread by Gayathri's Cook Spot
• Nectarine-Blueberry Muffins by A Baker's House
• Peach & Nutmeg Sweet Focaccia by The Schizo Chef
• Peach Yogurt Muffins by Magnolia Days
• Plum & Pecan Bread by I Camp in my Kitchen
• Scones with Apricot, Ginger and Brie by Palatable Pastime
• Semolina Bread with Apricots and Sage by Karen's Kitchen Stories
• Spicy Peach Oatmeal Bread by Cindy's Recipes and Writings
• Whole Wheat Nectarine Bread by A Shaggy Dough Story
• Wholewheat Sweet Rolls with Mango Filling by Cook's Hideout

Here’s the html for the logo:

Here’s the html for the wording: #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this 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.

SIMPLE COFFEE CAKE

This is a very simple and quick cake to make. Made this cake with a class of 30 physically disabled children . Its gives so much happiness to see their face light up with joy when you teach them something that they love to eat. It give so much of joy,  peace... being with them, they are so innocent and expressive in their feelings.

This is so light and spongy , the coffee gives a distinctive flavor and taste to this simple coffee cake.

Ingredients
200 Grams All Purpose flour
200 Grams Sugar Powdered
200 Grams Butter - Used salted butter
4 Eggs
1 Teaspoon Vanilla essence
1 Teaspoon Baking powder
1/2 Teaspoon Baking Soda
1/3 Cup Hot Water
1 Tablespoon Instant Coffee Powder

Method
Grease and paper line a baking pan.

Sieve together flour, baking powder and soda, keep aside.

Dissolve the coffee in the hot water and keep aside.

In a bowl beat the butter and sugar, till light and fluffy, add  egg one at time and continue beating till the eggs are incorporated then add, essence and beat well again. Add the sieved flour and little coffee mix, continue to beat lightly till both the flour and coffee mix is incorporated, pour the batter into the lined pan bake for 35 to 40 minutes in a preheated oven at 180 degrees. 

Cool it on a wire rack, sprinkle icing sugar and then slice it.... enjoy this cake with a hot cuppa of coffee. 

The children had this with cool glass of watermelon juice which they helped to make.

Lables : Cakes, Coffee, Foodie Extravaganza Party

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It's Foodie Extravaganza Day and this month's theme is Coffee Cake with Caroline from Caroline's Cooking is hosting What is Foodie Extravaganza? It's when a group of bloggers get together and make a recipe using one main ingredient. Where do we get the ingredient? We look at The Nibble and pick something off of their list. Croissants are actually celebrated on January 30th, but it's in January, so it's fair game. You can check out our group Pinterest board for past recipes. If you're a blogger, you can join along with us by requesting to join on our Facebook page. Now, on to the goodness being shared this month:

• Almond Raspberry Cake by Food Lust People Love
• Blueberry vanilla coffee cake by Fearlessly Creative Mammas
• Cappuccino Cake by G'Gina's Kitchenette
• Caramel Coconut Coffee Cake by cookinandcraftin
• Classic Coffee Cake by Basic N Delicious
• Coffee Cake Cookies by Sew You Think You Can Cook
• Coffee Cake in a Jiffy by Our Good Life
• Coffee Cake Muffins by I'm Hungry
• German Beer Coffee Cake by Wholistic Woman
• Gluten free hazelnut pear cake by Caroline's Cooking
• Kärleksmums (Swedish Coffee Cake) by Tara's Multicultural Table
• Lemon Thyme n Mint Loaf by Baking in Pyjamas
• Orange Coffee Cake with Pecan Streuse by A Day in the Life on the Farm
• Polish Placek by Cooking With Carlee
• Simple Coffee Cake by Sneha's Recipe
• Strawberry Coffee Cake Muffins by Making Miracles

Ice Cream Cone Cupcakes - Eggless

Have you eaten Ice Cream Cupcakes without the ice cream? These are adorable cone cupcakes which are decorated with a simple vanilla frosting to look like.

When looking through my recipe files I found these adorable ice cream cone cupcakes pic. I was so thrilled and decide to make these.

When I made these and put them in the oven they tilted a little and some of the batter fell on the foil, nevertheless they still had enough of cake to bite into.

When  my beta and daughter seen these,  their first question was, Wow ! shall we eat this, they could not believe that there is cake inside it. They loved the idea of ice cream cone and cupcake together. 

Ingredients
100 Grams All Purpose Flour
1 Teaspoon Baking powder
1/2 Teaspoon Baking soda
50 Grams Butter
65 Grams Condensed Milk
1/2 Teaspoon Vanilla Essence
1/2 Teaspoon Orange color
2 Tablespoons Water or milk as required to make a dropping consistency

For the Frosting

50 Grams Unsalted Butter
150 - 200 Grams Icing sugar
1/4 Teaspoon Vanilla essence
A few drops of blue color


Method

Sieve the flour, baking powder and soda, keep aside.

On a round cake tin take four sheets of foil, cover and seal the tin. Then make a small cross to fit the cone.

Whisk the butter and condensed milk together till light and  fluffy.  Add the essence and flour a spoon at a time and continue whisking till all the flour is incorporated, add the color and mix well, if necessary add the  milk to make it a dropping consistency. 

Take each ice cream cone and fill them with the cake batter , with the spoon handle just lightly press it so that the batter reaches the bottom, tap with on hand to level it . Place the cones into the cross of the tin and bake at 150 degrees for 15 - 20 minutes.

For the frosting

Sieve the icing sugar and keep aside.

Whisk the butter till light and fluffy. Add the essence and keep adding the icing sugar till it reaches a spreading consistency. Divide the batter in two parts. In one part add a few drops of blue color and mix it well. 

After the cone cupcakes cool, pipe the frosting and add  sprinkles on top.  

I had tough time frosting these ice cream cone cupcakes as the frosting was melting because of the hot summer in Mumbai.

Sending these super cute Ice Cream Cone Cupcakes to    Preeti 's and Srivalli's blog anniversary event.

Labels : Cakes, Kids delight, Eggless