Fresh Strawberry Heart Cake#FoodBloggerLove

I’m so happy to participate in the #FoodBloggerLove event this year! This is my first year of taking part in this event organized by Allison of The PinterTest Kitchen!

This Fresh Strawberry Heart Cake is my Valentine’s Day celebration with my trekking friends. It' s my late night baking. This cake cannot be overturned since it's a sticky cake.

Ingredients
100 Grams All Purpose Flour
1/2 Teaspoon Baking Powder

50 Grams Butter - I used salted
110 Grams Caster Sugar
1 Large Egg
1 Teaspoon Vanilla essence
1/4 Cup Milk
1 Tablespoon Yogurt
100 + 50 Grams Strawberries - sliced

Method

In a heart shape 6 inch baking pan butter it well with a tablespoon heaped butter, arrange the slices of strawberries and sprinkle a heaped tablespoon of granulated sugar.

Whisk the milk and yogurt till incorporated.

Finely chop 50 grams of strawberries.
In a bowl sieve the flour and baking powder keep aside.

In a another bowl beat the butter and sugar till light and creamy, add the egg and essence and beat till incorporated. Fold in the flour alternating with the milk yogurt mix till incorporated. Add the chopped strawberries and mix it well.

Pour the batter into the prepared pan arrange the remaining strawberries, sprinkle a heaped tablespoon of granulated sugar. 

 Bake for 25 to 30 or till a tooth pick inserted comes out clean.

Cool and slice it and enjoy with your valentine friends.

Labels : Cakes, Strawberry, Food Blogger Love, Valentine

If you’re looking for some more blogger love, check out the #FoodBloggerLove linkup here:
Inlinkz Link Party

Overnight Oats With Grapes & Strawberry's#FantasticalFoodFight

This is an excellent combo that matches so well together. Topped with sliced strawberry's this was a icing on the cake.. an oatmeal beauty.  

Yum Yum, you will definitely love overnight oats. 

Single Serving

Ingredients
¼ Cup Quick Oats
1/3 Cup Milk
5 + 5 Green & Black Grapes - sliced in half
3 Tablespoons Fresh Yogurt
1 Tablespoon Honey
4 Strawberry's - sliced

Method

Add  the oats  and pour the milk in a jar

 Top it with sliced grapes

Pour the fresh yogurt. Drizzle the honey and place the sliced strawberry's

Cover it with spill proof silicone lid and refrigerate overnight.  

The next morning carry it with you to office or enjoy for breakfast, hassle free, healthy and delicious. 

My NotesCan use maple syrup instead of honey.

Labels :  Oats, Breakfast, Overnight Oats, Grapes, Strawberry, Healthy, Fantastical Food Fight

You can learn more about our group and how to join in the fun over at this site.


#FantasticalFoodFight

Be sure to check out the other Fantastical "food fight" recipes this month !

Click on the hop link button to be transported to the other recipes:

Check out the other recipes below!

Inlinkz Link Party

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

Firecracker Strawberries#Improv

For this month's Event for Improv Cooking Challenge, Hosted by Nichole Little, the theme is Red, White and Blue, made these patriotic Firecracker Strawberries for the event.

Ingredients
2 Cups Strawberries
1 Cup Melted White Chocolate
1/2 Cup Blue Sugar - Homemade

Method

Dip strawberries in  melted white chocolate  and immediately in blue sugar. Keep them until they are set.  Serve.

My Notes:
To make the Blue Sugar , take 1/2 a cup of sugar in a small zip lock bag, add  2 -3 drops of blue color and mix it well by rubbing the sugar into the color.  Keep it to dry and  Blue Sugar is ready to use whenever needed.

Labels: Strawberry, White Chocolate,  Blue Sugar, Improv Cooking Challenge, Sweets & Desserts

An InLinkz Link-up

Baked New York Style Cheese Cake #Bakingbloggers

The first attempt I, made this cheesecake, the base was the same quantity but filling I, doubled and made it in 6.1/2 inch loose bottom pan. This cake was wet in the center and the sides were perfect. Even after keeping it for an hour an a half, it was still very wet in the center. That was because the pan was small and the height of the cheesecake was way too much.

The next time I made the base same and the filling as given below. Made this for my friends birthday which we our trekking  group celebrated on Yeor Hills. They loved this cheesecake it was absolutely fantastic. Very soft, cheesy and mouth melting.

If you plan to make this filling in double quantity then use a 10 inch loose bottom pan..

Ingredients

For the Base
200 Grams Digestive biscuits
3 Tablespoon Caster Sugar
100 Grams Butter - melted 

For the Filling
3 Small Eggs
200 Grams Cream cheese -Philadelphia
1/2 Cup Caster Sugar
1/2 Cup Heavy Cream
1 Teaspoon Vanilla Essence
1 Teaspoon Heaped All Purpose Flour

 

Method

Loose Bottom tin lined (6.1/2 to 7 Inch ) well from outside with aluminum foil till the top rim. Grease the pan well from inside.

For the Base

Crush biscuits finely, mix in the caster sugar and melted butter, put in pan, spread the sides first, pressing it very firmly, spread biscuit on the base and level very well,by making a indent in the center it should be like it pie crust at sides. Cover the outside of pan with foil so water can’t go inside. Keep this tin in the refrigerator till the filling is ready.

For the  Filling

Beat the cream cheese well add sugar and continue whisking till well incorporated.
In a another bowl Beat 3 eggs very well, add essence , and whisk.  

Add in eggs in the cream cheese along with the flour and continue beating, add in the heavy cream and continue beating, for about a minute or two. 

Pour this  mixture in prepared pan, put to bake over water bath ( bain marie (ban mah-ree,  is the fancy term for a hot water bath) and steam bake for 45 to 50 minutes at 180 degree. 

This cake when you remove from the oven it will be wobbly in the center but not to worry, when it cools it will set, if you bake it too much then it will harden then you will not get the exact taste of a cheese cake it will be hard when completely cooled.  When still hot take a knife run it around the sides of the pan  - to looseen the sides of the cake. 

Place the cooled cheesecake in the refrigerator covered with a cling film  overnight.    

The next day spread with any pie filling of your choice. I used my Homemade Strawberry Crush ( which I, thickened a little more).

Slice,  serve.. enjoy..

Labels : Strawberry, Pie Filling, Cheesecake, New York Style Cheese Cake, Cakes, , Sweets & Desserts , Cream Cheese, Digestive Biscuits, Heavy Cream, Baking Bloggers 

Sending this to Baking Bloggers, our theme for the month is Cheesecakes .

Here are some of the different Cheesecakes prepared.

• Culinary Adventures with Camilla: A Literal Cake of Cheese and Handmade Crackers
• Sneha's Recipe: Baked New York Style Cheesecake
• Trampling Rose: Chocolate Hazelnut Cheesecake
• Tara's Multicultural Table: Cinnamon Roll Cheesecake
• Karen's Kitchen: Classic New York Cheesecake
• Cookaholic Wife: Cookie Dough Cheesecake Bars
• A Day in the Life on the Farm: Individual Cheesecakes for 2
• Sid's Sea Palm Cooking: Savory Salmon Cheesecake
• Palatable Pastime: Sugar Cookie Cheesecake
• The Redhead Baker: Tiramisu Cheesecake

Strawberry Bundt Mousse Cake #BundtBakers

I made this Strawberry Bundt Mousse Cake for my hubby's birthday and also made a strawberry mirror glaze. But this cake with the mousse require's atleast 8 hours to set in the fridge, but gave it just 3 hours to set as the result the mousse it not set well, it was melting. To add to it the mirror glaze was also hot, both combine together it started melting. Had to cut the cake for the party, in the evening  - so a hurry scurry job... bad very bad...

Nevertheless the cake and mousse tasted great, my guest enjoyed it. Served this as a dessert. This cake requires at least 8 hours for the mousse to set and the mirror glaze should warm while pouring,  give it time to set in the refrigerator,  for at least  and hour or two after it is poured on the mousse ..then will be perfect.

Ingredients

For the Cake
1.3/4 Cups Caster Sugar
100 Grams Strawberry jelly packet
200 Grams Salted Butter -softened
4 Eggs
2-3/4 cups All Purpose Flour
1 Tablespoons Corn flour
2 Teaspoons Baking powder
1/2 Cup Milk
1 Teaspoon Vanilla essence
1/2 Cup Strawberry puree 

For the Mousse

5 Tablespoon Sugar

3 Teaspoons Cornflour

300  ML Milk

4 Egg - yolks only

1 Tablespoon Gelatin

1/4 Cup Water

250 Ml Whipped Cream

1/4 Teaspoon Strawberry essence


Method
Seive the all purpose flour, corn flour and baking powder, keep aside.

Grease a 9" Bundt pan and also a 6" bundt pan- since this make 2 cakes.

Beat butter, sugar and strawberry jelly crystals until light and fluffy. Beat in eggs one at a time, beating well after each. Then add the vanilla essence and strawberry puree and continue to beat till incorporated. Now add the flour in three parts alternately with the milk. Beat on low speed till the flour and milk is incorporated. Divide the batter evenly between the greased pans. Bake at 180 degrees C for 45 to 50 minutes in the preheated oven, or until a skewer inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.

For the mousse

In a small sauce pan add 1/4 cup water and sprinkle the gelatin and set it aside for soak for 10 minutes.  

In the meantime lets prepare the custard for the mousse

Mix the cornflour in 2 tablespoons milk and keep aside.

Heat the  milk in  a pan on  low flame.  When the milk comes to a boil add the sugar,  keep stirring, till  the sugar melts.    Whisk the egg yolks and add 1/2 cup of  hot milk and continue whisking till they are incorporated.  Now pour this egg mixture and the cornflour mix  into the remaining milk and whisk continuously place it back on low flame cook as you whisking till it forms a thick smooth custard.  Take off flame add the essence, place a cling film on the custard, keep aside to cool.

Now take the sauce pan  in which gelatin is soaked and place it on slow fire till it just begins melt.  Take off flame and let it cool.

Whip cream till stiff peaks form.

Pour the cool gelatin into the custard and whisk till well incorporated, fold in the whipped cream and pour half of it in the silicone mold that the cake was baked and place the cake press the cake lightly and pour the remaining on top.  Tap it lightly on the counter to remove any air bubbles.  Cover it with a cling film and keep it in the refrigerator to cool for at least 8 hours.  

After it it set peel off the mold and place it on a cake board and pour the warm mirror glaze on top.  Set it again in the refrigerator and serve cool..   This mousse cake with mirror glaze is so yummy.. you will not be able to stop eating at one piece that's for sure!! 

My Notes

I used around 10 big frozen strawberries and pureed them in a small blender.
The Bundt pan will take longer to bake then the 6 inch pan.

Labels: Strawberry, Cakes, Mousse, Bundt Bakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. Hosting: Tammy from Living the Gourmet You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page. HTML for this month’s bundts (Thank you everyone for participating!):

Check out what the other bakers have baked:-
Chocolate Covered Strawberry Poke Bundt by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Freeze Dried Strawberry Bundt with Cream Cheese Glaze by Sweet Sensations
Jam Strawberry Bundt Cake by Bizcocheando
Lemon Strawberry Poke Bundt by A Day in the Life on the Farm
Neapolitan Zebra Bundt Cake by All That's Left Are The Crumbs
Strawberry Balsamic Bundt Cake by Sew You Think You Can Cook
Strawberry & Cream Bundt Cake by Patty's Cakes
Strawberry Crunch Bundt Cake by Cookahloic Wife
Strawberry Bundt Cake with White Chocolate Ganache by The Queen of Scones
Strawberry Bundt Mousse Cake by Sneha's Recipe
Strawberry Bundt Poke Cake by Our Good Life
Strawberries & Cream Naked Bundt Cake by Living the Gourmet
Strawberry Jam Bundt Cake by Katin špajz
Strawberry Key Lime Cheesecake Bundt by The Crumbly Kitchen
Strawberry Orange Bundt Cake by I Love Bundt Cakes