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

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

Strawberry Cold Soup #soupswappers

For the month of May, event for Soup Saturday Swappers,  theme is "Fruit Soups"  and our Host is Camilla M. Mann.  Thank you Camilla for hosting this event.

Fruit soup is a soup prepared using fruit as a main ingredient, it may be served warm or cold, this can be served as a welcome drink too. 

Summer is in and it is so hot,  this chilled fruity soup is so cooling, light and refreshing, perfect to beat the heat. It's so easy to make that it doesn't make you sweat while preparing it.

Serves 3 to 4 

Ingredients

1 Cup Strawberries - chopped
1 Cup Yogurt
1 Cup Ice Cubes
1 Tablespoon Sugar
1 Large Orange  - segmented and deseeded


Method

Place the orange segments, strawberries and ice in a blender jar and blend well,  then sieve it.  Pour this into glasses. 

Keep in the refrigerator to  get really cold. When ready to serve, garnish it with strawberry slice and mint sprig. Enjoy..

Labels : Strawberry, Orange, Cold Soup, Soup, Soup Swappers, Healthy

An InLinkz Link-up

STRAWBERRY BAVARIAN - EGGLESS - A FRENCH DESSERT

Bavarian cream also known as Bavarois is a dessert similar to pastry cream but thickened with gelatin instead of flour or cornflour which is a custard sauce thickened using eggs. This is delicious and easy to make french dessert and kids love it. A goodness of fruit and cream.   

Ingredients
1 Cup Strawberry puree
1 Teaspoon Lemon juice
1 - 2  Tablespoons Sugar
1 Teaspoon Gelatin
1/4 Cup Water
1/2   Cup Whipped cream
1/2 Teaspoon Strawberry essence
Strawberry  for garnishing
Extra Whipped cream for garnishing

Method
Mix strawberry puree, lemon juice and sugar in a blender till the sugar dissolves. Keep aside.

Soak the gelatin in water till swells up. Then place the pan on medium flame, keep stirring till the gelatin dissolves, keep aside.

Add the gelatin to the strawberry mixture and pulse the blender 3 times till well combined.

Beat cream till stiff,  add essence and fold in the strawberry mixture.   Pour it in serving bowls and chill till firm. 

Garnish with whipped cream and strawberry  . Serve, dig into the  bowl ..... enjoy.  

Small bowl for the kids.

My Notes:

Adjust the sugar quantity according to the sweetness of the strawberry puree.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#55

Labels :  Sweets & Desserts, Kids delight, Blogging Marathon, France

Nutella Strawberry Bread Roll Ups

These Strawberry Nutella Roll Ups are easy to make, are perfect for a breakfast, brunch or dessert. Serve these with ice cream for dessert and you will simply love these roll ups, with nutella, strawberry and top it icecream .....yum..

Ingredients

8 Slices White sandwich bread - crusts removed
12 Strawberries - sliced
5 Tablespoons Nutella
Butter for frying

Method

Use a rolling pin to roll the bread flat. This makes them easier to roll up.

Spread around 1/2 Tablespon or more of Nutella. 

Arrange strawberries along the bottom of each piece of bread.

Roll up bread. The Nutella will keep it sealed.

Melt butter in pan over medium high heat. Place  each roll upin the pan. Repeat with remaining roll ups. Cook for around 2 - 3 minutes until each side is golden, rotating it.

Serve immediately, while warm.

My Notes:

Use fresh bread to make these or the will break while rolling. The bread that I have used is a day old, hence you can see cracks.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#55

Labels : Breakfast, Brunch, Nutella, Strawberry, Blogging Marathon

Strawberry Jam

When strawberries were in season, we friends went to the APMC market and bought boxes and boxes of these.  So I stored some, in the deep freezer. 
To store them, wash and dry them, then place a silicon sheet in the deep freezer and place them on this sheet overnight so that they are frozen and hard.  Then keep them in an airthight container and place it in the deep freezer for further use.

This is a tasty homemade strawberry jam without any preservatives and color. Spreads smoothly on your toast, this jam is worth the effort.

This jam has no preservatives hence store it in the refrigerator.

Ingredients
1.1/2 Cup Strawberries - pureed
3/4 Cup Sugar- powdered
1 Lemon juice
2 Drops Strawberry essence (optional)

Method

In a saucepan place the strawberries puree and sprinkle the sugar on it. Keep this on low flame for 10 minutes stirring off and on till the sugar melts.  After 10 minutes increase the flame to medium , keep stirring.  Remove the scum that surfaces.

When the jam bubbles add the lime juice and start timing, begin with 10 minutes and then remove from the heat.

Spoon a little jam on a plate, let cool, then push with your finger, if you get a crinkly skin it is set. If not, boil it up again for another 3-5 minutes and do the test again, if necessary do more repeats.  This got ready from start to finish in 20 minutes.

When ready remove from the heat add the essence. (see pic) You will see a shine and it is set. Pour the jam in dry clean jar and seal with lid. Store in the refrigerator when cool.

To see details and method of Jam making see here. 

This jam is very easy to make not much stirring or spluttering around the kitchen tiles. No mess at all and it taste any day better than the store one.  Try it and see the difference the seeds in this jam taste good and gives a crunchy effect to the it.  We enjoyed this jam with bread.  I had made this bread and taken for my friends  with this jam they too enjoyed it.  You too try and give your comments.   My daughter not fan of strawberry jam, she too loved it.

Labels: Jams & Sauces, Strawberry, Healthy, Kids delight, Vegan. 

You Might also like Tomato Apple Jam.