MINI CHOCOLATE PEANUT BUTTER CUPS #FOODIEEXTRAVAGANZA

This month for Foodie Extravaganza {Party} I am the host. I am so happy to be a part of this group. This month the theme is Peanut Butter. I have made this dessert just yesterday for our Diwali lunch. These mini cups are just apt as a dessert, one bite, no guilt feelings of gorging on too much chocolate and very light. These are a pleasant change from the normal desserts that are always prepared.   They were a hit with my guest. 

HAPPY DIWALI TO ALL MY FRIENDS

Ingredients
½ Cup Creamy Peanut Butter - homemade
¼ Cup Strawberry Crush

1/2 Teaspoon Gelatin

1 Tablespoon water
100 Grmas Dark Chocolate - melted for cups
50 Grams Milk Chocolate - melted for cups
Miniature chocolate cups
Peanut crunch for decoration

A drop of strawberry chocolate essence
Method

In a microwave proof bowl add the  chopped dark and milk choccolate and microwave for 30 seconds at a time till the chocolate melts.  Then  whisk it till  smooth add the essence and again whisk it till incorporate. 

Fill each cup with chocolate and keep it in the refrigerator for 5 to 10 minutes till the chocolate just begins to set.  Take them from the fridge and empty it till a thick coating remains on the sides and bottom (i.e till a cup is formed). 

Keep these cups back it in the fridge to chill till set/harden.

In the meantime lets prepare the jelly.

In a sauce pan add the water and sprinkle the gelatin , keep it aside for 10 minutes till the gelatin blooms. Now add the strawberry crush and mix well. Place this on very low flame and stir it continuously till the gelatin melts. Take off flame and let it cool lightly.

For the peanut crunch, I used peanut chikki which is crushed with a rolling pin.

Now take the cups out from the fridge and fill in peanut butter a 1/4 teaspoon each with a piping bag. Press the peanut butter lightly with a back of a spoon to flatten it.   Keep it in the fridge to set for 10 minutes.  

Then cover with strawberry jelly.

Sprinkle  peanut crunch.   Chill till set. Then store in the fridge. Serve .. peel the paper and enjoy the burst of flavors ... simply yum...

Labels : Sweets & Desserts, Peanut Butter, Peanuts, 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, Peanut Butter 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. Check out these great Peanut Butter submissions!
Homemade Peanut butter Cups from Fearlessly Creative Mammas
Cold Noodles with Asian Peanut Sauce from Hardly a Goddess
Peanut Butter Rice Krispie Bars from Palatable Pastime
Peanut Butter Bars with Oatmeal and Chocolate Chips from A Day in the Life on the Farm Peanut Butter Cookies from Basic N Delicious
Mini Chocolate Peanut Butter Cups from Sneha's Recipe
West African Peanut Soup from Caroline's Cooking
Peanut Butter Chocolate Bread from Making Miracles

CHANA DAL BARFI

This barfi is a lengthy process but worth the effort.  The most time taken is to cook the dal in milk or else it's a quick and easy barfi.

When boiling this dal take a wide thick bottom kadai to cook the dal, if you see the pics I, first used a big saucepan then changed it to a kadai, which quickened the process. It took me almost 2 hours to cook and dry the milk.  I just left it on low flame stirring in between after every 15 minutes,  Only in the last 10 to 15 minutes when the milk was nearly in evaporating stage I stirred it continuously.  So you can just leave it on low flame and finish all your cooking, then attend to it.  

Ingredients
1 Cup Heaped Chana Dal
1+1/4 Cup Heaped Tea Sugar
12 Skinned Almonds - sliced
1 Cup Ghee - I used Desi Ghee / Pure Ghee
1 Liter Milk
1/4 Teaspoon Cardamom Powder
A pinch Yellow food color

Method

Wash and soak the dal for 2  hours in water.

  

After 2 hours again wash the dal and boil it in milk in a pan / kadai.  

Cook till soft, when the milk starts evaporating , at this stage stir it continuously or else it may burn (so keep an eye on it ). 

When the dal is cooked and milk evaporated then immediately blend it in a small blender by placing a towel on the jar in case it opens with it the heat.  Blend to a fine paste.

Heat  ghee in a heavy bottom pan / kadai, add dal paste stir continuously, for about 10 minutes at least on low flame or till you get a aroma and it also starts bubbling and the ghee is absorbed. 

Now add  sugar, food color and cardamon powder keep stirring again continuously on low flame. Cook till the mixture starts to leave the sides of pan and starts to  form a ball in the center, remove in a well greased tray and press it to level it ( could not take pics at this stage since I had to stir this continuously). 

Decorate with sliced almonds. Leave to set, for an hour then cut in cubes and again leave it to cool completely for about 6 to 8 hours .
   

Store it in airtight containers, for a day or two out and then in the fridge ( since it has milk and will mildew quickly).  

This barfi is really yummy taste as though its brought from the sweet shop.

These are packed for my Diwali party... you too make and enjoy.

Sending this to MLLA , hosted by Cooking with Siri which completes 100th this month

Labels : Chana Dal, Lentils, Festival Sweets, Barfi

Shrimps And Tagliatelle Pasta In Napoletana Sauce #FISH FRIDAY FOODIE

When the theme for this month was given by our host Caroline Williams - create some pasta dishes with fish and seafood. I was quite thrilled, always prepared pasta with poultry or veggies, never even thought of making it fish or seafood. Joining Fish Friday Foodie - is pushing me to venture into different cuisines with fish and seafood, I am loving it. Thanks Caroline for hosting this event and choosing such a wonderful theme.

This group is a brain child of Wendy , if you wish to join this group,  kindly send her an email, with your blog url at (wendyklik1517@gmail.com)   and she will gladly add you to the group.

Since my hubby is out on a trip for two days who hates the smell of fish and never touches it, by the way he is a pure vegetarian ... so you can understand.  Causally told  my daughter today  shrimp pasta for lunch, she had a very funny expression on her face. When she had it for lunch she looked at me, Ma this is tasting good, happy me..... Packed a container for my friend whose family also enjoyed this, sent me a message, yummy..

Here are the ingredients for the delicious dish...

Serves 4 - 5

Ingredients

To marinate the Shrimps

200 Grams Cleaned Shrimps
1 Teaspoon Lime juice
1/2 Teaspoon Paprika powder
1/4 Teaspoon Pepper powder
1/4 Teaspoon Salt

Other Ingredients

1 Medium onion - finely chopped
4 Cloves Garlic - minced
1 Medium Carrot - peeled and finely chopped
3 Tablespoons Olive oil
2 Tablespoons Tomato paste
4 -5 Sprigs Fresh Thyme
A few Basil leaves
1/2 Teaspoon Paprika powder
1/2 Teaspoon Pepper powder
500 Grams Ripe Tomatoes - finely chopped

2 tablespoons fresh Parsley - chopped
1 Teaspoon Sugar

1 Small cube Fish seasoning

Salt to taste

300 Grams Tagliatelle Pasta- home made

1 Small Capsicum - sliced for garnishing

Method

Marinate the shrimps with salt, pepper powder and paprika powder keep it in the refrigerator, till ready to use.

Heat 2 tablespoons oil in a pan, then add the garlic, onion, carrot,  saute till the garlic releases an aroma. Cover the pan and cook for about 5 minutes over low heat, stirring occasionally.  Now add the tomatoes, 2 cups  water, parsley, thyme, a few basil leaves and sugar. Bring the sauce to the boil, reduce the heat to low and cover and simmer for 45 minutes, stirring occasionally.   Then add the tomato paste fish cube seasoning,  salt, freshly ground black pepper and paprika. Let the sauce thicken, if the sauce becomes too thick, add ½–¾ cup extra water until the required consistency is reached. 

This the home made pasta drying... check the recipe here, used the same dough.

In the meantime, add the tagliatelle pasta to a large pan of rapidly boiling water and cook until al dente . Drain thoroughly in a colander and oil it well with olive oil.  Keep aside.

In a another large pan heat a tablespoon of olive oil,  add the shrimps and capsicum toss on high flame till shrimps are done for about 4 - 5 minutes,  pour about two-thirds of the sauce,   add pasta and gently toss until combined.  Add some fresh thyme, basil and parsely, toss again .  Serve  hot with a spoon of sauce on it ... and enjoy....

Labels : Fish, Fish Friday, Italy, Pasta & Noodles, Jams & Sauces

An InLinkz Link-up

Baked Cauliflower Breadsticks #BREADBAKERS

Breadsticks  with cauliflower is unbelievable, that's what I thought, till I could bake them.   Seen this recipe on  a cooking channel, ,many  years back, even before I started blogging.  When cauliflower are in season I, make these breadsticks,  we enjoy these .. they are just delicious and have it with a bowl of soup.  This  is  made at least twice every winter for our dinner.  These are cheesy and yum... have it with a bowl of soup and you are sated.     

When the theme- baking bread with fall fruits and vegetables, for example, apples, grapes, pears, persimmon, quince, sweet potatoes, potatoes, figs, fennel, cauliflower, broccoli, acorn squash, butternut squash, cranberries, swiss chard etc. was announced by Pavani our host of this month for bread bakers event.  First decided to make a Persimmon Bread, but, when I was going through my drafts,  seen this  and decided to post it.   Thanks Pavani for hosting this event. 


Ingredients
1  Large Cauliflower - chopped into florets
2 Large Eggs  -  lightly beaten
5 Cloves Garlic -  minced
1 Cup Cheeza Cheese -   grated
½ Teaspoon Basil
½ Teaspoon Rosemary
½ Teaspoon Salt
½ Teaspoon  Black pepper powder
1/2 Teaspoon Chilly flakes

Method

Preheat the oven to 180 degrees. Line a 2 shallow baking trays  with parchment paper and let the paper be extra, so that you can lift them when cooled.  Here I have used the aluminium oil ice tray to make these.

Place the cauliflower  heads in food processor until very finely chopped, like rice . Take the cauliflower rice into a microwave safe bowl and microwave on high for 6 minutes. Allow to cool a little, then place the cauliflower rice in a cheese cloth and squeeze to remove as much water as possible. Return  the cauliflower to bowl.

Combine cauliflower with the egg, garlic, 1/2 the cheese,  basil, rosemary, salt, chilly flakes and pepper powder, mix well.  Spread the mixture on the prepared trays  ¼-inch thick ,  do not increase the height of the mixture or else they will not be crisp or baked properly.  Top them with the  remaining  cheese, sprinkle pepper powder. 

Bake for 20  to 25 minutes, or until the edges are golden and cheese is browned and bubbly. Allow to cool for 10 minutes before slicing into  pieces. Serve warm.

My Notes

Here I have used cheeza which is mix of cheddar and mozzarella. You can use half and half Parmesan or cheddar but shredded mozzarella cheese is a must.  You can also increase the quantity of cheese according to your taste

Prefect with a bowl of soup....enjoy

Labels : Cauliflower, Cheese, Breads, Bread Bakers, Baked

This month's for BreadBakers', we are baking bread with fall fruits and vegetables, for example, apples, grapes, pears, sweet potatoes, cauliflower, broccoli, acorn squash, butternut squash etc. Our host of the month is Pavani at Cook's Hideout. Check out what the Bread Bakers have come up with Fall Fruits & Vegetables.
Apple & Olive Oil Boulé from Food Above Gold
Apple Cider Muffins from A Baker's House
Apple, Pear and Persimmon Stuffed Brioche from A Shaggy Dough Story
Baked Cauliflower Breadsticks from Sneha's Recipe
Broccoli Burger Buns from Herbivore Cucina
Brown Sugar Pumpkin Apple Bread from A Day in the Life on the Farm
Chilli and Cheddar Potato Rolls from Mayuri's Jikoni
Easy Apple Banana Bread from Food Lust People Love
Figs Quick Bread from Basic N Delicious
Harvest Bread with Sweet Potato from Cook's Hideout
Kartofel Khleb - Russian Potato Bread from Ruchik Randhap
Potato Bread Rolls from Gayathri's Cook Spot
Pumpkin Challah from Passion Kneaded
Sauerkraut-Nut Bread from Palatable Pastime
Savoury Potato Rose Rolls from Sara's Tasty Buds
Spiced Apple Star Bread from Hostess At Heart

#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.

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