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

Twice Batter Fried Chicken#Foodieextravaganza

This month our theme is Fried Chicken and am the host, for this Foodie Extravaganza event.

Make this Fried Chicken for a party as a starter and it will be a hit. They can be made in advance by frying the chicken till done. Place them in an oven tray and keep it on warm mode till ready to serve, this I did.

Ingredients
For Marination
6 Chicken Drumstick
1/2 Teaspoon Salt or to taste 
2 Tablespoons Green Chilly Garlic Sauce

For the coating
1.1/2 Cups All Purpose Flour
2 Tablespoons Coriander leaves - finely chopped
2 Green chilies -  - finely chopped
1 Teaspoon Paprika powder
3/4 Teaspoon Salt  or to taste

1 Teaspoon Black Pepper powder  

1 Teaspoon Chicken powder
For Egg mixture  
2  Eggs
1/2 Cup Milk
2 Tablespoons Vinegar
1/4  Teaspoon Salt 

For  Deep Frying
Oil as required

Method
Marinate the chicken  in  salt  and green chilly garlic sauce, keep aside for at least an hour.  

For the coating  
Mix all ingredients  for the coating in a large bowl and keep aside.
For Egg mixture
Whisk all the ingredients lightly in a bowl and keep aside

How to make the fried chicken   
Heat oil in a large deep frying pan on medium low flame
Dredge the  chicken drumsticks with flour mixture then dip in egg mixture.  Then  again dredge in flour and again in egg mix. This is done twice.  

Deep fry in medium low flame in a single layer for 15 to 20 minutes or till golden and done.  When slightly cooled wrap each end of the chicken drumstick with a piece of foil. 

Serve with  ketchup or Green Chutney, Cold Slaw Salad or Fries.

Labels : Chicken, Egg, Deep Fried, Foodie Extravaganza Party

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 Sneha from Snehas Recipe is hosting, Fried Chicken is our theme. 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.

See all the other  recipes for today's Foodie Extravaganza hosted by Sneha's Recipe

Korean-Style Fried Chicken  Karen's Kitchen Stories 
Pretzel Crusted Chicken Strips  A Day in the Life on the Farm
Nashville Hot Chicken   Cookaholic Wife
Twice Batter Fried Chicken   Sneha's Recipe 

Alcohol Chocolate Fruit Mini Bundts#BundtBakers

To day is our posting for Chocolate Bundt Cakes an Event for Bundt Bakers, hosted by Sue Lau. Thanking you Sue for hosting this month's event.

Makes 8 bundts

Ingredients  
150 Grams All Purpose Flour
150 Grams Butter
150 Grams Caster Sugar
3 Eggs
1/2 Teaspoon Baking powder
A pinch of salt
1/2 Teaspoon Mixed Fruit Essence
200 Grams Mixed Fruits
1 Tablespoon All Purpose Flour
1 Tablespoon Alcohol
1/4 Teaspoons Cake spice
100 Grams Semi Sweet Chocolate - melted
1 Tablespoon Coconut Milk - Can use normal Milk 

Method

These fruits are soaked in alcohol for year, whatever alcohol - can use what alcohol you wish. I soak 800 grams of mix fruits ( cranberries, cherries, mixed peels, black raisins, sultanas and prunes) in alcohol mix of rum, whisky, beer , vodka , bourbon. If you can't soak for a year then it should kept in alcohol for at least a month.

Before using this fruit mix, drain all the alcohol and then add 100 grams each of cashew and almonds chopped. Mix it well. Took 200 grams from this mix.

Grease the bundts molds well. Keep aside

Mix the drained fruits with a tablespoon of flour and mix well keep aside.

Sieve the flour, salt, cake spice and baking powder well . Keep aside.  In a bowl break the eggs and keep aside.

Cream the butter till light and fluffy then add the caster sugar in batches and continue beating till the batter turns creamy, add an egg at a time and continue beating till all the eggs are incorporated. Now add the essence, melted chocolate and coconut milk continue beating. Add the sieved flour again in batches and on low speed continue beating. When all the flour is incorporated, add the alcohol, fruits and fold in with a spatula gently till the fruits are well mixed into the batter. 

Pour this into the prepared bundt molds,  bake in a pre heated oven at 180 degrees for 20 to 25 minutes or till a skewer comes our clean.

When the cake is out of the oven immediately take a tablespoon of the drained alcohol pour it over every bundt. Let them cool completely and then un-mold. Sprinkle them with icing sugar.  

 Enjoy these yummy bundts.

 Can serve these as a dessert too with a scoop of your favorite ice cream.. yum yum... 

Labels : Bundts, Bundt Bakers, Chocolate, Mixed  Fruits, Alcohol, Eggs, Coconut Milk, Sweets & Desserts

Come see what we have baked up for you this month!

• Alcohol Chocolate Fruit Mini Bundts from Sneha's Recipe
• Bundt Cake White Chocolat from Merce’s Cake
• Caramel Mocha Bundt Cake from All That's Left Are The Crumbs
• Chocolate Brownie Bundt from Cookaholic Wife
• Chocolate Coconut Bundt Cake from Tartacadabra
• Chocolate Oreo Bundt from Living the Gourmet
• Chocolate Tres Leches Bundt Cake from Patty's Cake
• Extra Dark Chocolate and Moka Bundt Cake from Pat y Co. Candy Bar
• Inside Out German Chocolate Cake from Food Lust People Love
• Low Sugar Chocolate Peanut Butter Bundt Cake from Palatable Pastime
• Martha Stewart Chocolate Bundt Cake from I Love Bundt Cakes
• White Chocolate, Almond and Strawberry Curd Bundt Cake from Nunca es Demasiado Dulce

Smoked Butter Chicken

This smoked butter chicken is really yum and an quick and easy recipe to prepare, its not at all time consuming.  

Ingredients
1/2 kg Chicken boneless
4 Tablespoons Butter
2 Medium Onions  - grated
2 Large Tomatoes - blanched, skinned and pureed
1 Tablespoon + 1 Tablespoon Ginger Garlic paste
1 Teaspoon  + 1 Teaspoon  Red chilly powder
Salt to taste
1 Teaspoon Garam masala powder
1 Tablespoon Cashewnut powder

1 Tablespoon Fresh Cream 

2  Tablespoon Yogurt - beaten

1 Tablespoon Kasoori Methi 

Method

Chop the boneless chicken into very small pieces, marinate it with a tablespoon of ginger garlic paste,  salt to taste, one teaspoon red chilly powder mix it well and keep it a side for 30 minutes.

Heat a tablespoon of butter, saute the chicken on full flame till the water in the  chicken evaporates and the chicken changes color from pink to white. Keep this aside.

In another kadai/ pan, heat the remaining butter, add the grated onions, saute it till light golden, add the remaining one tablespoon ginger garlic paste, tomato puree,  salt to taste , one teaspoon  red chilly powder, garam masala powder and yogurt and cook till oil  separates.

Add the cooked chicken and cashewnut powder and cook it for 10 minutes on low flame, keep stirring after every 2 minutes or else it will burn at the bottom of the pan.

Add the cream and kasoori methi, mix. 

Light a coal well and place it in a small katori or foil piece on top of the  chicken, pour a teaspoon of ghee or oil on the live coal, close the lid for 5 minutes. This will give a beautiful smokey fragrance to it and smokey taste too.

Serve it with a drizzle of fresh cream. Enjoy it  with parathas, chapati , dal and steamed rice.

Labels :  Chicken, Smoked Butter Chicken, Mughlai Cuisine

Roasted Chicken & Corn Chowder#Soupswappers

Made the is chowder using potatoes as a thickening agent and absolutely no tomatoes, yet this soup is so delicious. Used this Homemade Cream Style Corn to make this chowder.  Have big bowl of this during a rainy day its filling and perfect for the day!

Ingredients
2 Slices Bacon -  chopped
1 Small  onion - finely chopped
1 Stalk Celery -  diced
1 Tablespoon Diced Carrot
2 Cloves Garlic -  minced
1 Teaspoon Italian seasoning
2 Cups Roasted Chicken broth

1 Tin (14 oz)  Cream-Style Corn - Homemade
1 Cup Roasted Shredded  Chicken
1⁄4 Teaspoon fresh ground black pepper
1⁄4 Teaspoon Dried Rosemary

1 Small Raw Potato -grated

Method

Boiled one carcass of roasted chicken in 1.5 liters of water and reduced it to 2 cups (500 ml).  Strain it in a cheese cloth and used this broth to make the chowder.

In a large non-stick soup pot over medium-high heat until lightly browned but not crisp. Stir in onions, celery, carrot  and garlic. Cook and stir until tey begin to soften, about 5 minutes.

Add Italian seasoning, rosemary, black pepper powder and grated potato. Mix well. Stir in broth and bring it to a gentle boil and stir continuously until soup thickens slightly.
Reduce heat to medium-low. Stir in cream style corn, chicken and seasonings,  let simmer for 10 minutes, stirring occasionally. Serve hot.

This is filling and warm comfort food and makes such a comforting meal.

Labels : Soup,  Roasted Chicken, Corn, Chowder, Gluten free, Potato, Italian seasoning, Chicken, Soupswappers