Banana and Chocolate Chip Flower Cake # BreadBakers

When Julie gave this month's Bread Bakers' theme -  Mother’s Day or May Day inspired bread.  My mother's banana cake came to my mind which she often made for us, whenever there were overly ripe bananas.  

This is such a moist and soft cake, easy to make and a best way to use overly ripe bananas. Made this for our evening tea party.

Ingredients 

2 Cups All purpose flour
1 Teaspoon  Baking powder
1 Teaspoon Baking soda
A Pinch of Salt
1.1/4 Cup Caster Sugar
1 Cup Mashed Banana
2 Eggs
1/2 Cup Oil
1/2 Teaspoon Vanilla Essence
2 Tablespoons Yogurt
1/2 Cup Chocolate chips

Method

Preheat the oven at  190  degrees

Sieve together flour baking powder baking soda add salt and caster sugar mix well. Add chocolate chips to it and keep aside

Take a bowl beat together egg,  yogurt and  oil  well for about 4 to 5 minutes,  add mashed bananas beat them again for 2 to 3 minutes.  Add dry flour mixture, little at a time and gently fold it until all the flour is incorporated.

  Pour into greased silicone mold and bake at  for 25-30 minutes or until toothpick comes out clean. Cool it completely and then un-mold it.

This is so soft and moist... enjoy with a hot cup of tea or coffee.Labels : Cakes, Banana, Chocolate, Bread Bakers

This month's BreadBakers' theme is Mother’s Day or May Day inspired bread, hosted by Julie at Hostess At Heart. Here's what our creative bakers came up with.
Almond Rose Bread by Cindy's Recipes and Writings
Apricot Sweet Rolls by Cook's Hideout
Banana and Chocolate Chip Flower Cake by Sneha's Recipe
Beetroot Cinnamon Rolls by Herbivore Cucina
Blueberry Muffin Cups with Warm Lemon Sauce by A Salad For All Seasons
Cherry Almond Kugelhopf by Hostess At Heart
Cheesy Pizza Roses by Food Lust People Love
Flower Bread with Savoury Onion Filling by Sara's Tasty Buds
Lemon Poppyseed Muffins by A Day in the Life on the Farm
Orange Marmalade Rolls by Ambrosia
Peynirli Cicek Pogaca/ Turkish Cheese Flower Bread by Gayathri's Cook Spot
Pogaca -Turkish Breakfast Bread by Mayuri's Jikoni
Pumpkin Lavender Coconut Biscuits by The Schizo Chef
Sfoof by Karen's Kitchen Stories
Sunflower Crumb Muffins by Baking Sense#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.

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

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

Petits Pain au Chocolat - Mini Chocolate Croissant

These homemade petit (small) and flaky French-style croissants filled with chocolate were a treat for the eyes . When I made these delicious small pastries my hubby's favorite, it bought memories of our stay in Europe since last two summers. Pain au Chocolat were his breakfast daily which he simply loved. He was so surprised to see these beauties with his evening tea and they disappeared too quickly.

Sending these to the #Bread bakers event. This month’s theme, is hosted by Ruchik Randhap . Thank you Shireen for hosting this event.

Ingredients
2 Sheets Croissant Dough (8" x 6") -Homemade
All-purpose flour, for work surface
1 Egg - for brushing
Mini Milk Chocolates as required

Method

Line baking sheet with parchment paper or foil.

Place dough on a lightly floured work surface; cover and let stand until butter is slightly softened for 5  minutes.

Roll dough out to a 8 x 6-inch rectangle. Measure it with a tape or rule.   Place a chocolate piece  one inch away from the edge of the pastry.   Brush the edge of the sheet with egg wash and the sides of each croissant. Fold   the dough tightly, enclosing chocolate.   

Then cut them into pieces. Place pastry rolls on baking sheet.

Cover pastries with plastic wrap and refrigerate till they double in size or you can keep them overnight in the fridge and bake them next day. Cover and refrigerate remaining egg glaze.  

See the petits pain au chocolat -- the chocolate oozing out. Just waiting for them to cool, so that I can bite into these beauties.

When they double in size. preheat oven to 160°F.  Brush tops of pastry rolls with remaining egg glaze.  

Bake until pastries are golden brown, about 15 to 20 minutes. 

Serve warm or at room temperature.  Take a hot cup of chai and these beauties... enjoy...

Lables : Breads, French Cuisine, Bread Bakers, Chocolate, Croissant

Breads with Cocoa, Cacao or Carob in any form

• Chocolate & Cherry Swirl Breads from The Bread She Bakes
• Chocolate Orange Swirl Buns from Mayuri's Jikoni
• Chocolate and Vanilla Brioche from Kidsandchic
• Chocolate Banana Quick Bread from Basic N Delicious
• Chocolate Buttermilk Quick Bread from Cindy's Recipes and Writings
• Chocolate Cinnamon Rolls from A Day in the Life on the Farm
• Chocolate Filled Bundt Bread from Food Lust People Love
• Chocolate Hazelnut Banana Bread from Hezzi-D's Books and Cooks
• Chocolate Monkey Bread from Sara's Tasty Buds
• Chocolate Peanut Butter Chip Quick Bread from Magnolia Days
• Chocolate Peanut Butter Cinnamon Rolls from From Gate to Plate
• Chocolate Yeast Bread from Cook's Hideout
• Croatian Povitica - Chocolate Walnut Swirl Bread from Herbivore Cucina
• Dark Chocolate Cherry Pocket Bread from Karen's Kitchen Stories
• Dark Chocolate Chip Hot Cross Buns from Baking in Pyjamas
• Double Chocolate Espresso Scones from Wholistic Woman
• Double Chocolate Zucchini Bread from Sizzling Tastebuds
• Egg Free 45 Minutes Chocolate Buns from Gayathri's Cook Spot
• Eggless Chocolate Babka from I Camp in my Kitchen
• Eggless Chocolate Swirl Buns from Seduce Your Tastebuds
• Eggless Triple Chocolate Scones from Spill the Spices
• Four-Chocolate Sour Cream Quickbread from What Smells So Good?
• Leopard Print Bread from Spiceroots
• Pain Au Chocolat (Chocolate filled Croissants) from G'Gina's Kitchenette
• Pane Al Cioccolato - Chocolate Bread from Ruchik Randhap
• Petits Pain au Chocolat - Mini Chocolate Croissant from Sneha's Recipe
• Sourdough Cacao Sweet Bread from The Schizo Chef
• Sweet Russian Chocolate Braid from Hostess At Heart
• Two Chocolates Greek Yogurt Banana Bread from La cocina de Aisha

Breads with Cocoa, Cacao or Carob in any form #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.

Chocolate Orange Buns

I had to make something filling for friends for breakfast. As usual lots of things come to your mind.  But I wanted something that could be prepared the previous night as I go for my walk very early .  Opened my recipe book and found this pic glaring at me, now this is the apt recipe for our breakfast.  Got the ingredients together and ta da  started my preparation.  By the time these were ready it was 11pm.   When my friends had them next day they thrilled because they looked like roses.   

Makes around 18 Buns

Ingredients for Dough
4 Cups Flour
1 Tablespoon Coco powder
1/2 Cup Castor Sugar
1/2 Teaspoon Salt
1/2 Teaspoon Cinnamon powder
1/4 Cup Oil
1/2 Cup Glazed Cherries - chopped
2 Tablespoon Raisins - chopped
2 Tablespoons Orange Juice
2 Tablespoons Orange Jelly Crystals
2.1/2 Teaspoons Instant Yeast
4 Tablespoons Milk powder
1 to 1.1/2 Cup Warm Water - for kneading

Ingredients for the Filling
100 - 150 Grams Orange Marmalade
2 Tablespoons Butter - melted

For the Glaze
1/4 Cup Orange Juice
4 Tablespoon Orange Marmalade

Method
Mix all the ingredients for the dough well. then add little little water at a time and knead into a soft dough. Take this dough on to your kitchen counter and knead for 10 minutes till soft and smooth dough is achieved. Place this into an oiled bowl cover and leave it to rise till double in volume for about a hour or more.

Grease a muffin pan well and keep it ready.

Then when risen punch the dough and roll it into a square sheet about 1/4 inch thick. 

Then apply melted butter with a brush on the sheet well.

 Spread orange marmalade over it. 

Then roll into a thigh roll.

Divide this into 4 parts., then divide each part into 5 or 6 equal parts.

 Place them into the muffin pan and leave them rise till double in volume for about 45 minutes to an hour.

Preheat the oven at 180 degrees and bake these for 20 to 25 minutes.  Remove them from the muffin pan after 5 minutes and place them on a wire rack.  If you keep them lying in the muffin pan they will turn soggy.

For the glaze:

Heat the orange juice lightly add the marmalade and mix well.  Brush the buns with the glaze when they are out off the oven.

We had these with khawa, a herbed tea.

Labels : Breads, Chocolate, Orange, Blogging Marathon

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

An InLinkz Link-up

Almond - ella Chocolate Spread

Who does not love nutella? I do love it ! Nutella has hazelnuts and this is very expensive to use. I have found an healthy, easy and inexpensive way to make your own Almond - ella at home. I always make small quantity since this takes hardly any time to make. You can have a fresh jar at home very often.

Ingredients

1 Cup Almonds - lightly roasted
1 Tablespoon Oil
1 Cup heaped Dark Chocolate - finely chopped
A pinch of salt
1 Teaspoon cocoa powder - optional
A drop or two of Chocolate essence

Method

Add almonds to food processor or a small mixer jar and process for 10 minutes, scraping down the sides as necessary. At this point the almonds should start to clump together. Continue to process by adding the oil until you reach a liquid like consistency. Melt chocolate in small saucepan over very low heat. Stir consistently until completely melted and smooth. Add chocolate, cocoa powder, essence and salt to almond butter and process again until smooth. Transfer to jar or container and store at room temperature or in fridge. If you store at room temp, simply give the almond butter a stir before you use it. 

I hope you enjoy this homemade almond- ella. I been dipping strawberries, bananas in it and also spreading it on my rotis !  Yum ...m....y.

Check out the Blogging Marathon page for the other Blogging Marathoners doingBM #47.
Labels:  Spreads, Blogging Marathon, Chocolate, Chutneys & Dips

EGGLESS CHOCOLATE DOUGHNUTS

These doughnuts are for the Blogging Marathon 47 week 1 day 1 where we had to choose from the link given to us from A to I . I made these Canadian chocolate doughnuts.  According to wiki Canadians consume the most doughnuts in the world, and Canada also has the most doughnut stores per capita. 

My hubby and daughter love doughnuts  and are thrilled whenever I make them. When I made these doughnuts and gave them to my friends, they were so thrilled they could not believe that these are made at home.

Ingredients
250 Grams All Purpose Flour
2.1/4 Teaspoon Instant Yeast
50 Grams Sugar Powder
2 Tablespoon Ghee or Butter
8 Tablespoons Milk
8 Tablespoons Water
1/4 Teaspoon Salt
1/2 Teaspoon Vanilla essence or

1/4 Teaspoon Cinnamon powder - I used this
For the Chocolate Glaze

1 Cup Dark chocolate - melted

For decoration - coloured sprinkles or chocolate vermicelli

Method

Take a bowl add sugar, yeast, water, milk, salt, mix it till the sugar melts, then add all purpose flour and cinnamon powder, mix it well make into a dough.  Knead for 7 minutes and add butter again kneading for 3 minutes and rest it for 30 minutes in a warm place, after 30 minutes give knock back and again rest for another 30 minutes.

Take the dough and with help of rolling pin roll it into ½ inch sheet. 

Cut the doughnuts with doughnut cutter,( I cut them with a round cookie cutter then the center with small bottle cap ).

 Transfer in to the tray, then rest for 10 to 15 minutes to rise.

Heat oil in a Kadai and deep fry the doughnuts on low flame till brown in colour, take them out in a paper towel and let the excess oil drain. Let them cool.

For the chocolate coating, in microwave proof bowl melt the chocolate. . Dip each doughnut into the glaze, allow to cool. Sprinkle with any toppings or sprinkles or chocolate chips. Allow chocolate to set and serve.

  

Check out the Blogging Marathon page for the other Blogging Marathoners doingBM#47.

Notes:  

If you are using salted butter then do not add salt.

Fry then on very low flame or else then will brown from outside and uncooked inside.

Labels: Breads, Blogging Marathon, Chocolate, Continental Cuisine, Doughnuts, Canada