CHOCOLATE CUP CAKE

VANILLA CUPCAKE SERVED IN EDIBLE CHOCOLATE CUP(HOW TO MAKE EDIBLE CHOCOLATE CUPCAKE WRAPPERS )

1 MINUTE MICROWAVE COFFEE CINNAMON MUG CAKE

When you’re craving a single serving of a breakfast, snack or dessert, there’s nothing better than a microwavable mug recipe.  Today I am going yo share 1 Minute Microwave Coffee Cinnamon Mug  Cake.



Well, first you’ll need a cup. If you want it to puff up over the top of the cup, use a small one. Or if you want to dig into the cup, use a big one. It depends on you.

Preparation Time - 2 minutes 
Baking Time -1minute 
Serving-1

INGREDIENTS 

3 tablespoons vegetable oil
3tbsp granulated sugar
5 tablespoons all purpose flour or maida
Coffee Sachet-1 or( Coffee Powder -1tsp)
1/2 tsp baking powder
Milk-3 tbsp
1/2 teaspoon vanilla essence
Cinnamon Powder -1 pinch


METHOD 

In a  microwave safe cup , add   milk, oil,sugar  and  vanilla essence.....whisk these together with a fork.

Add the flour and cinnamon powder. .. mix until combined.If you do not mix well it will not rise up.

Place the mug  in the center of the microwave and cook for 1 minute on  High Power  (means press Micro button  then press 1 minute  button  then press Start button )

The cake should be risen and still slightly gooey in the middle.

If still undercooked for your liking, cook it further in 10 second..(timing is based on my 1200W microwave so your timing might vary)

Once cooked, remove mug from the microwave and allow to cool slightly. But be careful! The cup may be very hot.

Now enjoy your 1 Minute Coffee Chinamon Mug Cake...

MARBLE CAKE

This cake is for that time when you  can't decide whether you want to make a chocolate cake or a vanilla cake, just  combine the two and make a Marble Cake.It is the super moist, rich, buttery, and loaded with deep chocolate flavour. The marbling effect is created by placing the vanilla and chocolate cake batters  in a cake pan, and then running a skewer or knife (do not stir) through the two batters to give it a marble effect. I personally prefer serving  this cake plain as I want everyone to see the Marbling  effect.But you can dust the top with powdered sugar or cocoa powder or cover with a Chocolate Ganache.

I baked my marble cake with round cake pan...you can use any regular cake pan according to your choice.

INGREDIENTS 
All-purpose flour or Maida-1 1/2 Cups

Baking powder-1.5tsp

Granuled sugar-1 cup

Butter (softened  not melted)-1/2 cup +1 tsp

Eggs-2 (if you want to avoid  egg..then you can use
1 small tin (200ml) condensed milk.

Vanilla essence -1tsp

Milk-3/4cup

Cocoa powder-1/4cup

Baking soda -1 pinch


METHOD 

Preheat oven to 350 degrees F or 175 C degree  for 10 minutes.

Grease a  9 inch round cake  pan with 1tsp  oil.

Take a mixing bowl, combine   flour ,baking powder, and baking soda...mix well and set aside.

Take a  another bowl ,add  butter and sugar..mix until creamy...add eggs(if you use condensed milk. .then add  condensed  milk) ..Add vanilla essence  and milk...mix until a creamy texture.

Add flour mixture into this  creamy mixture slowly...mix  until smooth.

 Reserve 1/2 cup batter; pour the remainder white  batter  into the greased pan.

Stir cocoa into the 1/2 cup reserved batter and mix well using a fork.

Drop by spoonfuls over top of white batter.

Using a knife, swirl the cocoa batter into the white batter to incorporate it in a marble effect.

Bake in preheated oven for 30 to 35 minutes,  or Insert a toothpick to check. .if the inserted toothpick comes out clean then it is done

Remove from oven and let cool for 10 minutes..cut into slices..then serve and enjoy.
             

 If you do not have both OTG or Microwave with onvection Mode..then you do not need to be worried. .you can  bake it in Pressure cooker also.

FOR BAKING IN PRESSURE COOKER


Use a pressure cooker that's at least 3 litres, but 5 litres is a good size  what I would recommend.

Remove the gasket (the rubber insulation thing) on the lid of your pressure cooker. This is an important step. You also do NOT need the whistle.


My pressure cooker came with a stand that goes at the bottom of the cooker pan. It distributes heat more evenly and is especially useful when baking in the pressure cooker. If you don't have, try to find a substitute. Maybe a small, thick steel plate would do the job as well.

It's better not to have the cake pan touch the bottom of the pressure cooker directly since that may cause the bottom of the cake to cook more rapidly.


you need to pre-heat the pressure cooker. For this, just place the lid (without gasket) on the pressure cooker (which should contain no water) and cook on high heat for 2 mins.


 Now, keep the flame in low and place the cake pan filled with cake batter carefully inside the cooker. Close the cooker without gasket and weight,... cook for 45 minutes to be done.


Check it after 45 minutes by inserting a knife or toothpick in the centre of the batter, if it comes out clean, means it’s done, otherwise cook for some more time..but keep checking.

CHENA PODA OR PANEER CAKE OR BAKED COTTAGE CHEESE

Chena poda (I prefer to call it Paneer Cake)  is  a sweet dish from the state of Odisha in the eastern India.Chena poda literally means burnt cheese. In Odiya language,Chena means cottage cheese or paneer and Poda means burnt.

 It is made with well kneaded homemade cottage cheese along with kaju or cashew nuts, raisins or kismis ,  ghee or clarified butter  and sugar, then it is slowly baked till the brown color appears.   Chhena poda is the only well known Indian dessert whose flavor is predominantly derived from the caramelization of sugar....and this makes this sweet dish different from other Indian desserts .

In traditional way it  is   slowly baked in earthen fire for few hours and then cooled down for hours before serving.These sweets are very famous through out Orissa.This is said to be the favorite dessert of Lord Jaganath.

Before starting the recipe, I would like to thank my neighbour cum freind Mona...she is a Odiya girl married with a Gujrati boy...one day she knocked my door...and gave this delicious sweet Chena Poda ..it was  new to me...as Odisha is my neighbourhood state...but I have never heard about it...so first time I got a chance to taste it...and yes I can say it was delicious. I can assure...you will fall in love with once you have a bite of it.

Today we are going to learn how to make Chena Poda or Paneer Cake...you can bake it in OTG,or if  you have Microwave with convection mode..then you can bake  it in there also....or if you do not have both OTG or Microwave wih Convection Mode..then you do not need to be worried. .you can  bake it in Pressure cooker also.

The main ingredient of this dish is chena or paneer or cottage cheese. ..so first we will have to make chena or paneer. ..to make chena or paneer we need to have...milk and lemon juice or vinegar.


INGREDIENTS OF MAKING CHENA OR PANEER OR COTTAGE CHEESE

Milk-2ltr
Lemon juice or Vinegar-3tbsp (if required, add more lemon juice or vinegar to curdle the milk)


METHOD OF MAKING CHENA OR PANEER OR COTTAGE CHEESE

Take a heavy bottomed vessel, add milk

Bring it to  boil and keep stirring to avoid burning of milk..

Once the milk comes to boil, simmer the gas, start adding the lemon juice and keep stirring( if required,add more lemon juice) cook for few seconds until the milk solids gets separates from the whey. Switch off the heat.

Pour this curdled milk to the already lined muslin cloth over a strainer,squeeze out all the whey water then  rinse   chena under the tap water  as much as possible....if you do not rinse the chena or paneer  proper. .you will  get the smell  of lemon while having it.

Now hang the cloth covered  chena or paneer tap for 30 minutes. It will help to squeeze  more water from chena or paneer.

Make sure you do not drain it for too long and the chena does not get too dry. It should be moist enough to knead it smoothly.

Now you chena or paneer or cottage cheese are ready...now we will make Chena Poda or Paneer Cake by using this homemade Chena or paneer.



INGREDIENTS OF MAKING CHENA PODA OR PANEER CAKE

Home made chena or paneer-:1and1/2cup(approximately )

Granulated Sugar:1cup (add normal sugar in a blender, blend it on medium speed for 10 -15seconds)(if required add more )

if you have more or less chena..then just adjust sugar quantity  according  to the above chena  and sugar  measurements

Raisins(chopped)-2tbsp

Cashew nuts(chopped)-2tbsp

Green cardamom powder-1/2tsp

Sooji or Semolina -1tsp

Baking powder:1/2tsp

Ghee or Clarified Butter-1tbsp


For Caramelizing :
1 tbsp sugar
1 tbsp  ghee or clarified butter


METHOD OF MAKING CHENA PODA OR PANEER CAKE

In a big plate, take homemade Chena or paneer...knead it very well til you found no lumps

Add Suji and powdered sugar and rest of the ingredients.....mix it well....mash it thoroughly using hands just like a soft dough.

To get a caramelized effect on the top, apply a tsp. of ghee to the baking tin. Sprinkle 1 tsp. of sugar on the tin. Hold the tin with pot holder slightly above gas stove for few minutes to melt the sugar. Spread the melted sugar evenly.

Then pour the chenna mix over the caramelized sugar.


FOR BAKING IN OVEN

Preheat oven of  180 degree C 350 degree F for 10 minutes.  Then put the chena mixed baking tin in oven and bake it for 45 minutes or Insert a toothpick to check.... if the toothpick comes out cleanthen it is done. Cool it for 2 to 3 hours and then turn it upside down. Slice and serve. It stays fresh for a week in the refrigerator.

FOR BAKING IN PRESSURE COOKER


Use a pressure cooker that's at least 3 litres, but 5 litres is a good size  what I would recommend.

Remove the gasket (the rubber insulation thing) on the lid of your pressure cooker. This is an important step. You also do NOT need the whistle.

My pressure cooker came with this stand that goes at the bottom of the cooker pan. It distributes heat more evenly and is especially useful when baking in the pressure cooker. If you don't have, try to find a substitute. Maybe a small, thick steel plate would do the job as well.

It's better not to have the cake pan touch the bottom of the pressure cooker directly since that may cause the bottom of the cake to cook more rapidly.


you need to pre-heat the pressure cooker. For this, just place the lid (without gasket) on the pressure cooker (which should contain no water) and cook on high heat for 2 mins.


 Now, keep the flame in low and place the aluminium vessel with the cheese batter carefully inside the cooker. Close the cooker without gasket and weight,... cook for 30 minutes to be done.

Check it after 30 minutes by inserting a knife or toothpick in the centre of the batter, if it comes out clean, means it’s done, otherwise cook for some more time. (Mine took 30-35 minutes)

Cool it for 2 to 3 hours and then turn it upside down. Slice and serve. It stays fresh for a week in the refrigerator.

LIQUID GLUCOSE OR GLUCOSE SYRUP WITHOUT USING CREAM OF TARTAR.

Liquid glucose, sometimes called glucose syrup, is a liquid sweetener used to keep icings and baked goods moist and soft. It is used for baking..specially fondant  making. It is better  to  buy from market but if you do not get it at stote as it is not easily  available. .then you  can follow  this recipe. Cream of Tartar  is a special  ingredient of making Glucose Syrup.but it is also not easily available. .
so here I made liquid glucose with using  simple  ingredients..


INGREDIENTS 
White Sugarl-2cups
Water-3/4cup
Baking Powder -1/2tsp
Baking Soda -1/4tsp
Lemon juice -1full of lemon

METHOD 

Combine water and sugar  in a heavy large pan. 

Stir and bring to a boil on medium  flame.

Cook  until sugar is dissolved in water.

Add baking powder..mix and stir with whisker or spatula.

Add baking soda..mix and continuous  stirring. ..otherwise  water will come out.

Add lemon juice..mix and stir.

Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. 

Uncover and cook until it reaches soft ball stage. Stir often.Cool syrup  at room temperature.....store it in Airtight container  for 10 to 15 days. 

VEG FONDANT WITHOUT USING GELATINE AND MARSHMALLOWS(A SHIRT CAKE USING THIS VEG FONDANT )

Fondant is like a edible play dough which can be used for  cake decorating. You can do anything  with fondant..can give some shapes of your choices based on the birthday  theme...or just can wrap your cake with fondant..it is depend on you....what you want to do with  your  fondant. Basically fondant are made with marshmallows.it contains  gelatine  which is non veg.Many people want to avoid it ...so I tried my hands on Veg Fondant  first time.

Today I am going to share how to make Fondant without using Gelatine  and Marshmallows...you can call it a Veg Fondant.Before starting  the recipe I want to thank  Chef Yaman as I followed  80 %of his recipe...it came out so well.

INGREDIENTS 

Icing Sugar -4cups(if required..can add more..so it is better  to keep some extra while making fondant )

Cream -1/4cup

Food Grade Glycerine -1tbsp (optional)

Liquid Glucose or Corn Syrup-1/2cup (I used store bought, if you do not get at store..then follow this recipeLIQUID GLUCOSE OR GLUCOSE SYRUP WITHOUT USING CREAM OF TARTAR.

Butter-2tbsp

Agar Agar-2tbsp

METHOD 

1.Soak the agar agar  in the creame for 5 to 10 minutes

2)Add this mixture in a pan..and cook it on low flame until all is mixed  together  properly..no agar agar should not be seen.

3)Add butter..mix well..now add  liquid glucose,glycerine. ..beat it well 

4)Add around  2 cups of icing  sugar and mix well with hand..after that it is mixed well..add one more cup icing sugar...and mix..once  it is mixed  well. .cover the bowl with lid..and put it in the fridge for 10minutes.

Afterthat  take out from fridge..transfer  the  fondant  on the working  surface  and add one more cup icing sugar .and mix well...if you feel it is very sticky. .add more sugar and knead to form the dough like below  mentioned picture. 

Cover with cling wrap/plastic rap(if you do not have  wrap..cut any plastic packet..and put the fondant  in it)...Refrigerate  it for minimum  12 hrs.

Take out from fridge. .keep on the counter for 1 hr.

Sprinkle some icing sugar on dry working surface  like kitchen  cabinet. ..start kneading the fondant with ...if you feel it is stickey..then you can add some more icing sugar. .your veg fondant is ready to use.

Mix any colour with it..make whatever  you want.

MAKING SHIRT CAKE USING THIS  FONDANT

Yesterday  was my hubby ' s birthday...made a Shirt Chocolate  Cake..First  I made chocolate  cake...for chocolate  cake follow this  recipe .Christmas Special Chocolate Cake...adjust the measurement  of ingredients  according  to the size of your cake pan...these measurements  are suitable for one 8inch cake ....then cover the cake with Creame Cheese   Frosting...if you  do not cover  with Frosting properly. .the Fondant  cover will not be smooth.For Creame Cheese  Fosting..
You can follow  this  recipe or you can buy it ftom store also..BlueBird whipped  creame can be used for frosting.


INGREDIENTS FOR FROSTING 

Cream cheese (at room temperature)-1/2 cup
Sour cream-1/2cup
Confectioner Sugar  or Icing Sugar -1cup

METHOD OF MAKING FROSTING 
Meanwhile, beat cream cheese, sour cream and confectioners’ sugar with an electric mixer or manual mixer until smooth.
 Refrigerate the frosting until very cold, about 2 hours.

HOW TO MAKE SHIRT CAKE
After that covering  the  cake with this  above mentioned  Cream Cheese Frosting. ..keep the cake in the fridge  for 15 minutes..take out from fridge amd cover the cske with this frosting

After that..divide the fondant  into 1:3 ratio...keep the smaller  portion of white fondant unchanged. ..mix pink colour with the other larger portion of fondant...roll out  with rolling pin until you cake will be covered  with your fondant...then cover the cake with pink fondant.Draw tie,pocket  on a white paper..just put this on white fondant. .and cut...and put them on the cake...according to their places...

For collar...roll out the white  fondant. .cut it into 2 inches wide and 20 inches length..after that fold it in between. ..and stick the centre  of this strip around the edges of your cake and stick the sides of the strip on top of the cake.Your Shirt Cake is ready..

NOTE:-My hands  was too sticky...thatswhy I could not take all photos of making Shirt Cake. .
If you  have any queries, please feel free to ask me. 

TRADITIONAL CHOCOLATE CHIPS COOKIES

chocolate chip cookie is a drop cookie that originated in the United States. The traditional recipe combines a dough composed of butter and both brown and white sugar with semi-sweet chocolate chips.Now it has many variations. The chocolate chip cookie was invented by Ruth Graves Wakefield.Here I tried to follow  the  basic  recipe as much as possible...it came out well.It was so crispy and chew....and delicious  too.

INGREDIENTS 
All-purpose flour-11/2 Cup
Baking soda-1/2 tsp
Salt-a pinch
Melted  Butter-1/2cup
White granulated sugar-1/2cup
Brown sugar(granuled )-1/2cup
Vanilla Essence -1tsp
Eggs-2 or 1/4cup milk (at room temperature )
Semi-Sweet Chocolate Chips-3/4 cup

METHOD 

Preheat oven to 375° F. Or 190 degree C

Take a bowl,combine flour, baking soda and salt in small bowl.

Beat butter, granulated  white sugar and brown sugar and vanilla essence  in a large bowl..mix until creamy. Add eggs( or milk) one at a time, beating well .

Gradually pour the liquid mixture  into  flour mixture.Add chocolate chips..stir with flour mixture.


Drop heaping tablespoon-size balls of dough about 2 inches apart on baking tray lined with parchment paper...if you dont have parchment  paper..just grease the tray with some melted butter.

Bake until  10 to 15 minutes or cookies are golden around the edges, but still soft in the centre. All Ovens setting are different  from each other.. time may vary..so  keep monitoring  while baking.

Remove from oven, and let cool on baking tray for a while. Transfer to a wire rack, and let cool completely.  Enjoy or can store cookies in an airtight container for 3 to 4 days.

CHOCOLATE CHERRY CUPCAKE

                        Chocolate Cherry CupCake 

Few days back, I was shopping at my nearest super store,I came across a box of fresh red cherry and seriously I could not stop myself from buying it.My cocoa powder  was finished  so I had to buy a cocoa powder also. After seeing both cocoa powder and cherry  together, I got this idea of making Chocolate  Cherry  Cup Cake.As it is said that chocolate  and cherries are a match made in heaven.

The chopped cherries blend into the ultra-rich chocolate cake, giving these cupcakes a cherry flavor .  A chocolate cupcake with a   cherry  filling, topped with a sweetened whipped cream and chocolate, yeah no one could turn it down.
My family  loved these cupcakes, and seriously who wouldn’t?


PREPARATION TIME - 15 Minutes 
BAKING TIME -25 Minutes 
SERVINGS - 12

INGREDIENTS FOR CUPCAKE 
All Purpose  flour or Maida-1Cup
Granuled Sugar - 3/4 Cup 
Cocoa Powder -1/4cup
Milk (at room temperature ) - 1/2cup
Melted Butter or Vegetable Oil-1/2cup
Eggs-2 (if you want to avoid egg,use 3/4cup beaten thick Yougurt )
Baking Powder - 1.5tsp
Baking Soda-1/4tsp
Vanilla Essence - 1tsp 
Chopped pitted cherries(fresh or frozen) -1 1/2 Cup plus 12 fresh cherries with stems for garnish

INGREDIENTS FOR FROSTING 

Cream cheese (at room temperature)-1/2 cup 
Sour cream-1/2cup
Confectioner Sugar  or Icing Sugar -1cup

INGREDIENTS FOR GARNISHING

12 cherries  with stem
Cream Cheese Frosting 
Chocolate Bar-1medium(chopped ) 

METHOD OF MAKING CUPCAKE 

Preheat oven to 350 degree  F or 180 degree C.   

Line 12 muffin cups with paper liners.

In a bowl,add all purpose flour, baking powder, baking soda and Cocoa powder. ..mix them well.

Take another big bowl, add Sugar, Vegetable oil, Vanilla essence. Eggs or beaten Yogurt, Milk...mix them very well until become a creamy texture.

Pour the batter into the flour mixture slowly. ..mix them very well until the dry and wet ingredients are well combined. 

Fold in chopped cherries until just combined. 

Divide the batter among the prepared cups (they will be full).

Bake the cupcakes for 20 to 25 minutes or  until a toothpick inserted into the center comes out clean.

Transfer to a wire rack and let cool completely.

METHOD OF MAKING FROSTING 
Meanwhile, beat cream cheese, sour cream and confectioners’ sugar with an electric mixer or manual mixer until smooth.
 Refrigerate the frosting until very cold, about 2 hours. 

METHOD OF GARNISHING 

Spread the frosting on the cooled cupcakes,sprinkle  chopped  chocolate  and decorate with a cherry on top.

MANGO PANCAKE

Mango season  is almost  going to end in India. I love making dish using  mango ,before I made
MANGO KESAR SANDESH...AAM JAPHRANI SANDESH
Mango Rasgullas...Aam Rasgolla..Mango Flavored Cheese Ball in Sugar Syrup  and many more.

Few days  back,my daughter  returned  from  school...and want to have something  special....something special?????  Then I started  thinking  what dish could be Something Special....wait wait...got it...she loves  pancake..she also loves mango ....why  not mango pancake. ..it could  be her Something Special  dish which can make her happy.So I  had entered  into the kitchen  and made some yuuuuuumy  mango pancakes for my little princess...she loved  it...and her mamma also.


Preparation Time -5 minutes 
Cookie Time-  15 minutes 
Servings -  6


INGREDIENTS 

1/4 cup butter, melted
1 large egg or 1/4cup beaten  Yogurt 
1 cup  milk
1 cup all purpose flour
1-1/4 teaspoon baking powde
2 tablespoon white granulated sugar
1 cup chopped & diced mango
1/2 cup pureed mango

METHOD 
Combine the melted butter with egg or yogurt  and milk and mix until smooth.

Then add flour, baking powder, and sugar. Slowly add mango puree while while mixing.
Mix well.

Add chopped  mango  chunks .And mix.Mix lightly..do not fully mix in  it.

Brush little bit oil on a nonstick pan .

Spoon batter into a hot non stick skillet over medium heat .

With  spoon, form the batter into the pancake quickly.

Let cook for about 1 minute, until batter starts to bubble and set up .

Flip and cook for an additional minute, until golden brown.

Transfer to a plate and continue cooking remaining pancakes

  Serve pancakes with warm maple syrup or honey

Garnish with diced mangoes on top...I had some cherries  in fridge...my daughter put cherry on top...

MARBEL CUPCAKES

               

It has been a long time I did not bake anything. My daughter  had two  months  summer vacation so I went to Kolkata. I have never made cupcakes, recently  I bought some cupcake silicone moulds...so Today  I  thought  of  baking  some cupcakes. ..but which one chocolate  or vanilla. I wanted  to bake my first cupcakes  with some basic    recipes...My husband  and daughter love  chocolate  flavour  and I love vanilla
Then I started  thinking.....  Are they chocolate? Are they vanilla? Then I decided  to make marble  cupcake.....For when you can’t decide if you want a chocolate cupcake or a vanilla cupcake!😊😊😊😊

Preparation Time -20 minutes
Baking Time - 25 minutes
Servings - 12 cupcakes


INGREDIENTS 
All-purpose flour-1 and  1/2 cup

Baking powder-1tsp

baking soda-1/4tsp

Butter or Vegetable  oil -1/2 cup

 Castor sugar or granulated sugar-1cup

 Eggs , (room temperature)-2
 (if you do not want to use egg...then you can use 3/4cup Yougurt  instead of egg

Milk-3/4 cup + 1 Tablespoon

Vanilla essence -2tsp

METHOD 

Preheat oven to 350F  or 180 C degrees.

 Line muffin pan with cupcake liners ...here I used individual  muffin  silicone  mould.

Take a medium bowl, add  flour, baking powder, baking soda, mix together. .. Set aside.

In a large microwave-safe bowl, melt butter in the microwave.Add sugar and whisk.

Add  eggs, 3/4 cup milk, and vanilla essence  into the butter sugar mixture. ..  whisk them together until combined.

Slowly mix in dry ingredients until no lumps remain.
 Batter will be thick.

Transfer 3/4 cup of batter to another medium bowl.

 Mix in cocoa powder and 1 Tablespoon milk until combined. Then add this cocoa powder mix to 1/4th vanilla batter. Chocolate batter will be extremely thick.

   

Spoon 1 Tablespoon of vanilla batter into each cupcake liner.

                   

Top with a spoonful of chocolate batter, then more vanilla batter on top until all batters have been used up.

Now swirl the batters together very lightly using a toothpick.

Bake the cupcakes for 20-24 minutes or until a toothpick inserted in the center comes out clean.

Serve hot..if you want you can make some frosting  on it also.My husband  doesn't  love frosting  so I do frosting  on some special  occasions  like birthday, anniversary 😊😊😊😊