Cranberry And Chocolate Cake Loaf!!

Cranberry And Chocolate Cake Loaf!! This is one my best cake, which I can make even closing my eyes and eat even in the mid night without think about the calories. This taste awesome with vanilla ice cream topped with some chopped salted peanuts..

Ingredient's.

1+1/2 cup all purpose flour

1+1/2 cup sugar

3/4 cup cocoa powder

1/2 tbsp baking soda

3/4 tsp baking powder

1 tsp salt

2 large eggs

3/4 cup butter milk

3/4 cup warm water

1/4 cup cooking oil

1 tsp vanilla essence

1 cup dried or fresh cranberry. (Buy Here -> Cranberry Whole 250g)

Baking Method.

Preheat oven to 180 degrees C. Butter the baking pan and keep it aside.

Stir together the flour, baking powder, baking soda, cocoa powder, salt in a large bowl, set it aside.

Beat the oil and sugar with an electric mixer in a large bowl for few minutes. The mixture should be noticeably lighter in color. Add the egg and blend for another minute or 2, add the vanilla essence and warm water and give a quick mix.

Now add the dry ingredients and with the speed on low mix together and slowly add the butter milk and just mix everything to combine, making sure not to over mix. Then add the cranberry and mix everything well.

Pour the batter into buttered pan and bake for 30 to 35minutes. Allow it cool before taking out from the pan. Then sprinkle the icing sugar on top and Then cut them into slices and serve with whipped cream or ice cream. 

Serve with Tea or Coffee.

Choco Walnut Cake!!

Choco Walnut Cake and Happy New Year 2017. Let's welcome the new year with a sweet note and put the past behind and look forward for the new beginning.. New year always brings the new thoughts and new things into our life, which gives a chance for everyone to make a new mistakes and wait for the next year to make a new resolution and break it again. hehehe😂. Anyways these things happens in life and I think everyday is a new year if you live your life to the fullest..

Ingredient's.

1+1/2 cup all purpose flour

1+1/2 cup sugar

3/4 cup cocoa powder

1/2 tbsp baking soda

3/4 tsp baking powder

1 tsp salt

2 large eggs

3/4 cup butter milk

3/4 cup warm water

1/4 cup cooking oil

1 tsp vanilla essence

1 cup chopped walnuts.

Baking Method.

Preheat oven to 180 degrees C. Butter the baking pan and keep it aside.

Stir together the flour, baking powder, baking soda, cocoa powder, salt in a large bowl, set it aside.

Beat the oil and sugar with an electric mixer in a large bowl for few minutes. The mixture should be noticeably lighter in color. Add the egg and blend for another minute or 2, add the vanilla essence and warm water and give a quick mix.

Now add the dry ingredients and with the speed on low mix together and slowly add the butter milk and just mix everything to combine, making sure not to over mix. Then add the 1/2 cup of chopped walnuts and mix everything well.

Pour the batter into buttered pan and sprinkle the left over chopped walnuts and bake for 30 to 35minutes. Allow it cool before taking out from the pan. You can ice the cake with whipped cream or chocolate ganache. or as you like. 

Serve with Tea or Coffee.

Eggless Red Velvet Cake!!

Eggless Red Velvet Cake. This cake was baked for one of my good friend in my apartment on her birthday. After seeing the cake she was very happy with look and the taste. Since there are few friends in our group are vegetarian and they don't even eat egg, so only I had to bake eggless cake. Otherwise I love the eggs in cakes. The cake had turnout very moist and tasty. I could not cut the piece and take a picture from inside since it was a birthday cake. But its in my list, next time when I bake this cake then I'll take a inside picture and update on my blog. I'm sure when you'll try this eggless cake, will definitely leave you speechless..

Ingredient's.

1+1/2 flour

1+1/2 tbsp coco powder

1 tsp baking soda

1/2 cup oil

1 cup curd

1/4 tsp salt

1 cup sugar

2 tsp lemon juice/ vinegar

1 tsp vanilla essence

1 to 2 tsp tomato red food color.

Ingredient's for Icing.

100 gram creme cheese

1/2 cup unsalted butter

1 tbsp vanilla essence

1 cup icing sugar

1/4 cup water and 2tbsp sugar (to moist the cake while icing).

Baking Method.

Pre-heat the oven to 180c for 10 minutes.

In a dry mixing bowl, sieve the flour, coco powder, baking soda and salt.

In another mixing bowl, add the oil, sugar and curd, beat them till creamy. add the lemon/vinegar, vanilla essence and food color. beat all together for 3 to 4 minutes. 

Now add the dry ingredients and beat until all the ingredients are incorporated well.

Then pour the cake mixture into a nonstick baking tray and bake the cake for 31 to 35 minutes. Or insert the tooth pick to check, when it comes out clean. Then your cake is baked.

Icing Method.

In a mixing bowl take a creme cheese and beat for a minute. Then add the butter. sugar and vanilla and beat all together until you get a creme consistency. (you can add 1/2 cup more sugar if you like you cake more sweeter) In a small cup take the 1/4 cup water and 2 tbsp sugar, dissolve the sugar and keep it aside.

Cut the baked cake into 2 circular half and pour the sugar mixture on both equally divided. 

Take a star shape nostril and place into a piping bag and pour some of the creme icing and keep it aside. Apply the creme cheese icing onto one piece of cake, then place the other piece of cake on top. Now apply the rest of the icing on to the full cake. (Now its your choice to ice the cake as you like)

Serve at the room temperature.

Carrot Cake With Walnuts. (Butterless Sugarless)

Carrot Cake With Walnuts is an a awesome cake with little hint of nutmeg and cinnamon and it taste very good and lite. Using vegetable oil makes this cake very light and fluffy. Usually its icing with cream cheese, since I was out of cream cheese so I did with icing sugar glaze and it was not a bad decision.. It looked as beautiful and tasted as it suppose to be.. Since it's less calories and you don't have to worry after eating a piece and there is no compromise on the taste.. Try this recipe you'll love it..

Ingredient's.

3/4 cup honey (if no honey use 1 cup sugar)

1/2+1/4 cup vegetable oil

1+1/4 cup plain flour

1 egg

1/4 cup curd

1+1/2 cup shredded carrot

1/2tsp cinnamon powder

1/4tsp nutmeg powder

1/2+1/8 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup chopped walnuts.

Ingredients For Glaze.

1/2 cup icing sugar

2 tbsp milk.

Baking Method.

Pre-heat the oven at 180c for 10 minutes.

In a mixing bowl. beat the oil, honey, curd and egg together for 2 to 3 minutes or till fluffy

In another bowl mix the all purpose flour, baking powder, baking soda, salt, nutmeg and cinnamon

Then add the shredded carrot and dry ingredients to the wet mixture and beat for another 1 to 2 minutes. Now add the walnuts and give a quick mix. Then transfer the batter to the non-stick round baking tray and bake for 35 to 40 minutes.

Then cool completely on a wire wrack.

Mix the icing sugar and milk together to a pouring consistency. Then pour the glaze on the cooled cake and Serve.

Choco Walnut Brownie!!

Choco Walnut Brownie. This is a awesome fuggy and chocolatey brownie which can be made in just 25 to 30 minutes. I have baked brownie many times but this was the best brownie so far and I have taken this recipe from JoyofBaking. With a little changes I think I have mastered this recipe.

Ingredient's.

3/4 cup chocolate

1/2 cup butter

3 tbsp cocoa powder

1 cup sugar

1 tsp vanilla extract

3 eggs

3/4 cup all-purpose flour

1/2 cup chopped walnuts.

Baking Method.

Preheat oven to 180c and place the rack in the center of the oven. Butter a 8 inch square pan, and line the bottom of the pan with parchment or wax paper.

Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar . Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour.

Then pour into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Remove from oven and let cool on a wire rack. Serve at room temperature or Chilled with Ice Cream.

Basic Sponge Cake/ Vanilla Sponge Cake.

Happy New Year 2014 to all my readers and blogger friends.. I know i'm 1 day late to wish you all, what to do I was very lazy for 2 weeks because of my hubby's holidays and was not feeling like posting or doing anything.. Last 2 weeks it was like a honeymoon period for me, not much to cook or do household work, was just shopping, eating outside and roaming and for him also it was the best time to rest after a very hectic work schedule. This was the best new year I had after very very long time... Actually I had feeling that I would be doing this only once his holidays starts, because of that only I had baked this cake before and took the pictures, so when I bake it again on new year I don't have to take the pictures.. The cake had turnout very tasty and soft. I serve it with some whipped cream and fruits you can serve as you like..

Ingredient's.

1 cup all purpose flour

1tsp baking powder

2/3 cup melted butter

2 eggs

1/2 cup sugar

1tsp vanilla essence

1/2 cup milk

1tsp lemon zest

1tsp lemon juice.

Baking Method.

Preheat oven to 180 degrees C. Butter the round baking pan and keep it aside.

Stir together the flour and baking powder in a large bowl, set it aside.

Beat the eggs and sugar with an electric mixer in a large bowl until light and fluffy. Add the melted butter and blend for another 1minute. Add the milk and vanilla essence in a small bowl and mix it well, then add it to the egg mixture and blend for another 30 to 40sec.

Add the dry ingredients and with the speed on low mix together slowly by making sure not to over mix. Mix everything with a spatula from the bottom to incorporate any bit that wasn't mixed.

Pour the batter into buttered pan and bake for 30 to 31minutes. Allow it cool before taking out from the pan, then cut and sprinkle some icing sugar on top.

Serve as you like..

Plum Cake.. Merry Christmas 2013.

Plum Cake - I had got all the ingredient's well before 1 week and had kept on kitchen slab last night to make sure that I don't forget to bake it today morning. It was a long pending ToDo in my list during X'mas and due to one or the other reason it was always missed... Whole night I was dreaming about the cake only and could not sleep for a very long time.As soon as I woke up, ran to kitchen and started baking the cake so that I can take the picture when the sun is still bright(Sun light always brings best pictures). If I would have got late then I would have not got so good pictures.. Here the sun is so unpredictable and I don't get enough time to relax and do the work. That is the main reason I have to finish my blog work before noon. Any ways all this part of life I am learning to go with flow.. Merry Christmas to everyone enjoy your day to the fullest...

Ingredient's.

3/4 cup all purpose flour

2+1/2tbsp cocoa powder

1tsp baking powder

1/2tbsp instant coffee

1/2 cup butter

2 eggs

1/2 cup sugar

1tsp vanilla essence

1/2 cup milk

1 cup mix berry's, nuts and tutti frutti.

Baking Method.

Preheat oven to 180 degrees C. Butter the square baking pan and keep it aside.

Stir together the flour, baking powder and cocoa powder in a large bowl, set it aside.

Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the egg and blend for another 1minute. Add the milk, coffee and vanilla essence in a small bowl and mix it well, then add it to the egg mixture and blend for another 30 to 40sec.

Add the dry ingredients and with the speed on low mix together slowly by making sure not to over mix. Then add the berry's, nuts and tutti frutti and mix everything with a spatula from the bottom to incorporate any bit that wasn't mixed.

Pour the batter into buttered pan and bake for 30 to 31minutes. Allow it cool before taking out from the pan, then cut and sprinkle some icing sugar on top.

Serve as you like..

Choco Walnut Tea Cake..

Choco Walnut Tea Cake...I had bought a bottle of drinking chocolate few days back and in the starting we both use to drink every second day. After a while we felt bore and stopped completely and I forgot about it.. While I was cleaning my kitchen, found that bottle and was not having idea what to do with it.. Then suddenly my mind strike, why don't I bake muffins and that's how I ended up making Tea Cake... I have used drinking chocolate instead of cocoa powder in this cake to try out different recipe and I must say this was worth of trying and it came out very well, Though it was bit dry according to me but it was going very well with whipped cream on top and cup of tea...

Then after some days I had baked this cake again by adding more milk and it turn out very soft and moist. This recipe is for the cake which I baked second time, so no need to worry if you run out of cocoa powder at home and you have drinking chocolate which is not being used for some reason this is the best recipe to use that drinking chocolate..

Ingredient's.

1/2cups all-purpose flour

1/2 cup drinking chocolate powder 

1tsp baking powder 

1/2 cup milk

1tsp vanilla extract

1/4 cup butter

1/3 cup white sugar

1egg, room temperature

1/4 cup chopped walnuts.

Baking Method.

Preheat oven to 180 degrees C. Butter the flat square baking pan or loaf pan and keep it aside.

Stir together the flour, baking powder, drinking chocolate powder in a large bowl, set it aside.

Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the egg and blend for another 1minute.

Add the dry ingredients and with the speed on low mix together and slowly add the milk and just mix everything to combine, making sure not to over mix. Then add the chopped walnuts and make sure you give everything a good stir with a spatula from the bottom to incorporate any bit that wasn't mixed.

Pour the batter into buttered pan and bake for 30 to 35minutes. Allow it cool before taking out from the pan, then cut into square shape and sprinkle some icing sugar on top.

Serve with Tea or Coffee.

Black Forest Cupcake..

Black Forest Cupcake. In my family usually they love to eat black forest cake, but this time to give a twist instead of making cake i made black forest cup cake... Fortunately on the same day i even got a order for black forest cupcake from my hubby's office. Like there is saying in Hindi "Sona Pe Suhaga" happily i made few extra cupcakes for my family members too, they enjoyed it to the core... This cupcake is filled with cherry's, chocolate and topped with fresh vanilla cream.. this combination is made in heaven, i just love it :)
Preparation time: 10 minutes
Baking time: 20 minutes
Serving: 8to10 cupcakes.

 

 

Ingredient's
1/2cups all-purpose flour
1/6 cup cocoa powder
1tsp baking powder
1/3 cup milk
1tsp vanilla extract
1/4 cup butter
1/3 cup white sugar
1egg, room temperature
1/4 cup ruffly chopped cherry's.

 

 

 

For Frosting

1 cup whipped non dairy fresh cream
1tsp icing sugar
1/2tsp vanilla essence
few cherry's (cut into 2pcs)
1tbsp finely chopped chocolate.

 

 

Baking Method
Preheat an oven to 350 degrees F (175 degrees C). Line 9 cup muffin pans with paper baking cups.
Stir together the flour, baking powder, coco powder in a large bowl, set it aside.
Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the egg and blend for another 1minute.
Add the dry ingredients and with the speed on low mix together and slowly add the milk and just mix everything to combine. DO NOT OVERMIX! Make sure you give everything a good stir with a spatula from the bottom to incorporate any bit that wasn't mixed.

Scoop the batter into your lined cupcake tin, make sure it's only filled ¾ of the way up because they will rise. Bake for 20 minutes and let cool for about 45 minutes before frosting.

 

 

 

Method For Frosting
In a chilled small mixing bowl combine whipping cream, sugar, and vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Add the frosting in a piping bag fitted with a large star tip and pipe the frosting onto the cupcakes. Then place the cherry on top of the cream and sprinkle chopped chocolate on top..
Black Forest Cupcake is ready

 

 

Rainbow Cupcake!!!

Rainbow Cupcake.. My hubby wanted me to bake this rainbow cupcake from so many days and i use to always tell him will bake some other time. I was thinking that making rainbow cupcake is very long process and it will take more time because of that only never baked... Last night we were watching late night movie and didn't sleep till 3am. Then sushil felt very hungry and told me to cook something, but i didn't want to cook anything, after having a very long discussion what to cook, then suddenly i told him lets bake Rainbow Cupcake now. He gave me a smile and told, at this time you want to bake? and my answer was yes!! If not now then it will be never. Some how i made him to help me and stand next to me so that i don't feel scared. Then i finished baking this cupcake at 4:15 am and gave him to eat 1 cupcake and then we slept. In the morning i clicked the pictures.... You know what, early morning cupcake were so tasty and delicious:)

 

 

 

Ingredient's

1/2+1/6 cups all-purpose flour
1tsp baking powder
1/3 cup milk
1tsp vanilla extract
1/4 cup butter
1/3 cup white sugar
1egg, room temperature
Edible food color (red, orange, yellow, green, blue)

 

 

For Butter Cream Frosting
1/4cup butter, room temperature
1cup icing sugar
2tsp milk
1tsp heavy cream.

 

 

Baking Method
Preheat an oven to 350 degrees F (175 degrees C). Line 9 cup muffin pans with paper baking cups.
Stir together the flour, baking powder, in a large bowl, set it aside.
Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the egg and blend for another 1minute. Then add the flour mixture and milk, mixing until just incorporated.
Divide the cake batter into five separate bowls. Add a few drops of food coloring into one bowl of batter and stir; add more food coloring, if necessary, to reach the desired shade. Repeat with the remaining colors and bowls of batter.
Using a different spoon for each color batter, spoon a small spoonful of each color into the cupcake liners, until 1/2 to 3/4 full. Do not mix the batter once it is in the cupcake liner. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 15 to 20 minutes.

 

 

Method For Butter Cream Frosting
In a mixing bowl add butter and beat till fluffy and slowly add sugar and beat for 1minute. Then add cream, milk and food color (of your choice). mix together to combine well for 1 to 2 minutes. Add the frosting in a piping bag fitted with a large star tip and pipe the frosting onto the cupcakes.