Coconut Milk Cake With Chocolate Coconut Milk Frosting #BundtBakers

Some days things do not happen the way you have planned; they go just the other way around. That's what happened when I planned to make this Christmas Cake for the disabled children.  Went early to school, fully prepared with all ingredients, since the cake had a Chocolate Coconut Milk Frosting to be done too.  Reached school and got the ingredients out to make the cake batter and went to preheat the oven the three pin plug was burnt. The school teacher called the office boy, by time I, explained to him what exactly is a three pin plug and he went to purchase one 50 minutes just flew away. 

The school winds off at 4 pm, 15 minutes before the  bell rings to recite  the closing prayer.  Now in hand just an hour.  It was such a rush day.  Any way got started.  The cake was a big one so it too 45 to 50 minutes to bake.  As soon as it was out of the oven just managed to pour the frosting.  

The children were so excited to eat the cake, just managed to take a pic or two.  Served them hot cake with Milk Masala Chai and it got over in few minutes.  

The frosting was so delicious, you must try this variation instead of cream ganache.  This frosting is awesome.  

Ingredients
175 Grams Caster Sugar
175 Grams  Unsalted butter
3 Eggs
175 Grams All Purpose Flour
1  Teaspoon Baking powder
100 Grams  Desiccated Coconut
150 ML  Coconut milk

For the frosting
200 Grams  Dark & Milk chocolate  - half and half
50 Ml Coconut milk
1 Tablespoon Butter
2  Tablespoons Fresh Coconut - lightly toasted

Method

Preheat the oven to 180 degrees C. Grease a ring pan.

In a large bowl beat together the sugar and butter until light and fluffy. Gradually beat in the eggs one at a time. Gently fold in the flour, add the coconut milk and fresh coconut and mix well. Spoon the mixture into the tin and even out the surface a little. 

Bake for about 45 to 50 minutes, until the cake is golden brown and a skewer inserted into the middle comes out clean. Leave the cake to cool slightly, then turn out on to a rack to cool a little.

For the frosting

Melt the chocolate  and butter in a pan over a pan of water , when chocolate melts add the coconut milk and whisk till smooth then spread evenly over  the surface of the warm cake. Sprinkle the cake with toasted coconut. 

 Slice and enjoy. This cake was soft, moist and yummy.

Labels : Bundts, Coconut Milk Cake,  Chocolate Coconut Milk Frosting, Bundt Bakers, Toasted Coconut

 

#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. Host: Felice; Host blog: All That’s Left Are The Crumbs (http://allthatsleftarethecrumbs.blogspot.com/) 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. And don’t forget to take a peek at what other talented bakers have baked this month:
Black Forest Bundt from A Day in the Life on the Farm
Bundt Cake de Crema Patelera from Merce's cake
Chocolate Malted Bundtlettes from I Love Bundt Cakes
Chocolate Pumpkin Bundt Cake from Patty's Cake
Chocolate Rosemary Bundt from Kidsandchic
Coconut Milk Cake With Chocolate Coconut Milk Frosting from Sneha's Recipe
Ginger & Peach Jam Cake from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Glazed Cinnamon-Raisin Roll Bundt from All That's Left Are The Crumbs
Heath Bits O`Brickel Bundt Cake from The Queen of Scones
Kahlua Bundt Cake from Love and Confections
Lemon Bundt Cake with Cream Cheese Frosting from Palatable Pastime
Pineapple Bundt Cake from Nunca es demasiado dulce
Poppy and Lemon Seed Bundt Cake from Patyco.candybar
Strawberry Mocha Bundt Cake from I camp in my Kitchen

Ginger Chutney / Allam Pachadi #ImprovCookingChallenge

Ginger Chuteny or Allam Pachadi is  Andhra Pradesh cuisine  recipe.   This chutney main ingredient is Ginger  which gives that  punch to  this chutney.  It's  a sweet, spicy and tangy  which is perfect to have with Andhra's  famous crepes called  pesarattu or  dosa and even  idli, they also have this with their daily meals,  which are incomplete until they are served with this Ginger Chutney. 

Try it and you will definitely go crazy for this chutney.  One can adjust the spice and sweetness according to your taste.

Ingredients
A  Small Lemon size  ball of Tamarind
2 Tablespoon Oil
1½ Tablespoons Chana Dal / Bengal Gram

1 Tablespoon Urad dal / Split Beluga Lentil

15 Grams Dried Red chillies 
35 Grams  Ginger -  peeled & sliced
2 Teaspoons Jaggery
Salt to taste
For Tempering /Tadka 
1 Teaspoon Oil
½ Teaspoon Mustard Seeds 

2 Sprig Curry Leaves 
½ Teaspoon Chana Dal / Bengal Gram
½ Teaspoon Urad dal / Split Beluga 

½ Teaspoon Cumin seeds

2  Dried Red Chillies

Method

Take a tablespoon of  oil fry the  chana dal  till light pink.  Remove this on to a absorbent paper and like wise fry the urad dal.  Remove this too on a absorbent paper.

If necessary add the remaining tablespoon of oil and fry  the  Ginger  till it's golden and releases an aroma.  Remove this on to a absorbent paper.  Now fry the red chillies  and then remove this  to on to same  absorbent paper. Let it cool.

In the small mixer jar add the fried dals and chillies and powder them finely, without using a drop of water. If necessary add little oil to powder it. Then add the jaggery, tamarind and salt , now powder this together to fine powder.

Take this Ginger Chutney out on to the serving bowl.  

For Tempering /Tadka

Heat oil in a small tadka pan and then add the mustard, cumin seeds when then start crackling add the dried red chillies and  the urad and chana dal saute till it turn light brown.  Add the curry leaves and saute for a minute.  Pour this over the Ginger chutney and Enjoy ..

 Yummy,  sweet, spicy  and tangy Ginger Chutney is ready.

Labels : Chutneys & Dips, Ginger, Ginger Chutney, Andhra Pradesh, Improv Cooking Challenge 

The #ImprovCookingChallenge is a monthly blogging event where two ingredients are assigned to a month. Bloggers can make any recipe they like as long as it features the two ingredients. If you are a blogger and would like to join us, please visit our Facebook page.You can also read more about the event on our our home page
If you’d like to see previous creations, check out our Pinterest board.

An InLinkz Link-up

Air Fryer Dehydrated Onion Flakes & Homemade Sun-dried Onion Powder

Onion flakes, are used in various food preparations such as dry soups, sauces, vegetable mixes, fast foods, etc. The dehydrated onion flakes has same flavor and taste as the freshly chopped onions.

The Onion powder is made by drying sliced onions in the hot sun for 4 -5 days.

But these Onion flakes made in the Air Fryer are quick and easy, got ready in an hour. They were not browned or burnt.

Ingredients
1 Kg Onions each for Flakes & Powder

Method

For the Onion Flakes

Remove root, top, and skins and wash the onions and pat them dry. 

Then using a grater or a chopper, I used my V slicer to cut into fine dices.

Place the diced onions on a clean muslin cloth to dry for 2 to 3 hours at least .
Then place these in the basket of the Air fryer at 80 degrees. Then no need to preheat the Air Fryer. 

Every 15 minutes give it a good stir so that they are evenly dried and crisp. If necessary keep it for another 10 to 15 minutes more.

Ta Da.. they are ready..

I loved making these in the Air Fryer since it is so easy and hassle free. No tension of it getting burnt. Place these again in the dry cloth and leave it overnight so that they are cool and dry completely. Store it in a zip lock bags in the refrigerator.

Use this to make French Onion Soup Mix and this Soup

For the Onion Powder

For this I finely sliced the Onions on my V Slicer. Spread them on a big plate or woven basket and sun dry it for 4 to 5 days, Before drying it the next day toss them well and set it to dry. 

When you find that some have dried, start crushing them with your hand. 

Once dry powder it in a blender. Store in an airtight container.

If it's summer it will get dry in four days or may take more day depending on how strong the sun heat is.

Labels : Air Fryer, Dehydrated, Onion Flakes, Homemade, Onion, Masala, Onion Powder

Pretzel Dogs #Breadbakers

For Bread Bakers this month our Host by Stacy Livingston Rushton, choose the theme "Pretzels".  Thank you Stacy for hosting this month's event.

Pretzel Dogs are so easy and quick to make.  Used my earlier Pretzel dough recipe and halved it. The only difference is that this time used milk and fresh yeast. They make a perfect brunch or an evening meal. You can enjoy them with any sauce of your liking. 

I enjoyed them with Hot Sriracha Sauce. This was my Sunday's  dinner.  

Make 7 Pretzel Dogs  

Ingredients  

1/2  Cup Milk
1.3/4 Cups All-Purpose Flour
1/2 Teaspoon Salt
1 Teaspoon Sugar
1 Teaspoon Fresh Yeast
Extra Warm water if required
Coarse Salt for Sprinkling - Optional
Melted Butter for brushing
5  Pork Frankfurters
2 Tablespoons Baking Soda

Method
Pat dry the hot dogs with a kitchen towel. Keep aside

Place all ingredients in a bowl and mix till everything until well-combined. Knead the dough for 10 minutes, until it’s soft, smooth. Oil a bowl and place the dough (so it doesn't stick),cover with a cling film and allow it to rest till it doubles in volume.

While the dough is resting, prepare the “Baking Soda solution” mix 1 cup boiling water with 2 tablespoons baking soda, stirring until the soda is totally dissolved. Set the mixture aside to cool to lukewarm.

After  the dough doubles in volume , transfer the dough to a lightly greased work surface.

Preheat your oven to 200 degrees . Prepare a baking sheet by spraying it with vegetable oil spray, or lining it with butter paper.

Divide the dough into eight equal pieces.  

Shape each piece into a long rope about 2 feet and then lightly flatten it then roll it around the hot dog. 

Let the beginning end be underneath the dough. Gently roll and see that it overlaps and continue till the other end. 

The end should stick to the bottom of the hot dog. They should look like mummies. Let them rest, covered, for 10 minutes.

Pour the baking soda - water solution into a square pan.

Working with a hot dog pretzel at a time, roll them in the baking soda-water solution. and place them back on to the baking sheet . 

This silicone sheet is 10 years old.

Sprinkle it with a pinch of coarse salt or pretzel salt . 
Since I, had only 5 Pork Frankfurters, made two small mini buns with the remaining dough. 

Bake the pretzels for 18 to 20 minutes, or until they’re golden brown at 200 degrees . 

When out of the oven brush them with melted butter on top and the sides.

Enjoy the pretzels warm .

Amazingly delicious and so easy to make! 

Dip them in ketchup, sriracha sauce, cream cheese dip or with just mustard sauce.

Click here for Hot Buttered Pretzels - Soft & Chewy

Labels: Breads, Bread Bakers, Hot Dog, Pretzel Dogs, Continental Cuisine
Have a look at the recipes of our other baker's.


Authentic German Pretzels from Sara's Tasty Buds
Ballpark Pretzels from Karen's Kitchen Stories
Beer Pretzels from Passion Kneaded
Buttery Pretzels from Ambrosia
Cheddar Garlic Soft Pretzels from Palatable Pastime
Cheese Jalapeño Stuffed Pretzel Rolls from Herbivore Cucina
Cinnamon Sugar Pretzel Bites from Cook's Hideout
Cinnamon Sugar Soft Pretzels from Hostess At Heart
Double Soda Pretzels from Food Lust People Love
German Pretzel Rolls from All That's Left Are The Crumbs
Honey Mustard Snack Pretzels from Cindy's Recipes and Writings
Pretzel Dogs from Sneha's Recipe
Pretzel Sticks from A Day in the Life on the Farm
Saffron Pretzel Rolls from The Schizo Chef
Soft Whole Wheat Pretzels from What Smells So Good?
Sourdough Soft Pretzels from Baking Sense
Whole Wheat Pretzel Bites from I camp in my kitchen

#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.

Cream Puffs With Ice Cream And Chocolate #BakingBloggers

Choux paste, is a paste made of flour, water, butter, and eggs — it's slightly thicker than a batter, but not quite as thick as a dough. It's pronounced "shoe pastry," although shoe has nothing to do with it. 

The paste is thick enough that it can be scooped or piped into almost any shape you can think of, from -  puffs to éclairs shells to thin straws. 

On its own without any filling or accompaniment -  Choux is pretty bland to  taste; it's rarely served on its own. Either other ingredients are added to the dough to make it more flavorful like the cheese or the baked puffs get filled with pastry cream, ice cream, lemon curd or another delicious filling. You make any savory filling too, it taste good. The remaining, we had next day filled with jam and that too tasted yum!

I love chocolate éclairs. Since, there was a tub of ice cream in the refrigerator, decide to make ice Cream and chocolate Puffs - which are ideal accompaniments. The only draw back is that when you fill them with ice cream they have to eaten immediately or else the ice cream will start to melt and they will soften. These best to eat - is the day  - they are baked.

Making the Choux Dough

Making the dough is a three-step process: First, the dough is made by adding flour to hot water and butter ; then the dough is cooked on the stove top for a few minutes to dry it out and cook the flour (which makes them taste better); and finally, the eggs are beaten into the dough in a mixer.

The second step is a tricky step - i. e. adding the eggs. Instead of adding all the eggs at once, or just following the recipe, it's important to only add as much egg as the dough will hold. If you add too many eggs, the dough will be too wet, the dough will smell eggy and then to pipe it, will be troublesome and the pastries will have trouble drying out in the oven.

So to avoid this whisk the eggs together — this helps them incorporate more easily and evenly into the dough, and also makes it easier to add just half an egg if you need to. With the mixer running, add the eggs in two or three additions. Stop before the last addition goes in and check the dough — if it's ready, it will hold its shape when scooped, and look soft, creamy and will be  glossy . 

Baking the Choux Pastry
Baking the choux is also a three-step process. You start with the oven at high - i.e.  at 200 degrees temperature-  to help the pastries puff, then after 7 to 10 minutes when you see them puff up - lower the temperature to 180 slightly to help them cook and to give them some golden color, and finally when they are done / baked, you take them out poke the pastries and one end with a toothpick to make sure no steam is trapped inside and lower the oven temperature to 150 or 160 degrees a third time to dry the pastries out.

Once they're dried take out on a cooling rack and then let them cool completely before filling them.

Now let's begin the process.

Ingredients
125 Ml Water
35 Grams Butter
1/2 Teaspoon Salt
1 Teaspoon Sugar
70 Grams All purpose Flour
1/4 Teaspoon Vanilla Essence
2 Eggs

For filling
Melted Chocolate
Vanilla Ice Cream

Method 

I have seen many recipes without essence, but I, have added it just to avoid the eggy smell. So this is optional.

In a saucepan combine the butter, water, sugar, essence and salt. Place the saucepan over medium high heat and bring to a rolling boil. The butter should be completely melted by the time the water comes to a boil; if not, reduce the heat until the butter has melted to avoid too much water evaporating, then bring it back to a boil. 

Now take it off flame for a minute and add the flour all at once. Stir vigorously with a whisk to form a dough: Make sure all the flour is worked into the dough and no more dry flour remains. Once ready, the dough will resemble mashed potatoes. 

Now place the pan back over medium heat. Stir the dough, with a wooden spoon or spatula , mashing and flattening it against the sides and bottom of the pan and then gathering it up into a ball again — this dries out the dough and cooks the flour. Continue cooking the dough for 3 to 5 minutes. The dough is ready when it pulls away from the sides of the pan to form a ball, the surface looks shiny and glossy and it's thick enough that you can stand a spoon upright in the middle.

Cool the dough, when the dough still slightly warm with a electric hand blender or a stand mixer with a paddle attachment. 

Start pouring a little of the egg mix and whisk till the egg is fully incorporated and the then add again a little of the egg mix to the dough continue whisking in three separate additions. 

As each addition is worked in, the dough will at first become stringy and and look like curdled milk,but continue whisking then will form back together into a soft dough. Scrape down the sides of the bowl as needed between each addition.

Check the dough: After the third addition, the dough should be soft, creamy-colored, and very smooth. It should also hold its shape when scooped. If you scoop up a little bit with your spatula and let it slide back into the bowl.

Line a grease the baking sheet with parchment paper or foil. 

Transfer the dough to a piping bag with a plain nozzle ( which I did not have ) . I cut the point enough to pipe so that a thick batter is piped. 

Space the puffs slightly apart on the baking sheet. 

Bake for 10  minutes, then turn down the oven temperature as mentioned above. When the pastries look puffed, after 18 minutes or so - exact baking time will depend on the size and shape of your puffs. Bake until the puffs are slightly puffed, golden-brown in color, and dry to the touch. They will detach easily from the parchment and feel hollow and light when you pick them up. 

Then take them out and poke a tooth pick at one end and lower the heat to continue baking. Bake another 5 to 7 minutes or till the puffs  are dried out. If you break one of the puffs open, it should not be wet or eggy on the inside; bake a few more minutes as needed.

Transfer the puffs to a cooling rack.   Cool the puffs completely.   Split each puff in half and arrange them on a plate.

To Serve 

Melt  the chocolate in a double boiler or a microwave.

Place a small scoop of ice cream in the bottom half of each puffs and top with the lid. Drizzle melted chocolate on them.

Enjoy them immediately.. yum yum!

Labels :  Choux Pastry, Cream Puffs, Ice Cream, Chocolate, Baking Bloggers, Baked, Breads, Continental Cuisine


Our theme for BakingBloggers this month is Choux Pastry. Check the blogs of our other baker's :

Boston Cream Puffs by Cookaholic Wife
Burnt Caramel Croquembouche by Culinary Adventures with Camilla
Cannoli Cream Puffs by The RedHead Baker
Cream Puffs with Ice Cream and Chocolate by Sneha’s Recipe
Double Chocolate Cream Puffs by Cindy’s Recipes and Writings
Gougères – French Cheese Puffs by Karen’s Kitchen Stories
Ham Salad Pate a Choux by A Day in the Life on the Farm
Hot Smoked Salmon Choux Bites by Food Lust People Love
Strawberry Cream Puffs by Palatable Pastime