The Weekend Kitchen

Some hits, some misses…..in my kitchen, over the weekends


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What’s in a name?

Brownies are eternal favorites at home. Father and the two offsprings clamour for it, all the time. And each can finish one whole batch by themselves in no time. I’m not exaggerating. As I measure out the butter , sugar and maida, there is a feeling of foreboding. Their favorite one has 150 g butter, 1 1/2 cup sugar, 5-6 bars of snickers and chocolate chips on top of that. Sometimes ganache as well. If the lot ate vegetables otherwise, I wouldn’t have been so worried. Like necessity, worry also causes new discoveries. Tried this yesterday. Yet to name it 🙂

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Ingredients:

1 1/2 cups chopped dark chocolate pieces

3/4 cups oil (sun flower or olive – olive oil gives extra softness and glow)

1 cup grated jaggery

4  eggs

1 T vanilla

1 cup whole wheat flour

a pinch of baking soda

1/2 tsp salt

1 cup grated carrot

1/2 cup crushed walnuts

Sift flour, bs and salt. Keep aside. 

Warm the chocolate chips and oil together on high in a microwave for 40 sec. Mix well using a manual whisk.

Add jaggery, mix well. Add the eggs one by one and mix well after each addition. Add vanilla.

Add the sifted flour in three equal portions and blend till just mixed. Add the grated carrot and 3/4 of the walnuts. Gently blend.

Transfer to a square pan lined with oiled aluminum foil. Sprinkle the remaining walnuts on top. Bake at 170 C for 27 – 30 minutes.

(Optional – Add 1 cup of choco chips along with the grated carrot. You could also pour some ganache on top once cooled.)

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Chocolate Cup Cake

My niece celebrated her first birthday two weeks back and my cousin had ordered a chocolate cake for the day. It was so moist and tasty and my daughter who does not have the word diplomacy in her calendar came straight and told me, “amma this cake is better than the ones you make”. What an insult, right?

That was challenge enough for me. Being a faithful follower of food blogs, there are a few that I rely on for almost everything. Needless to say, my quest for the ultimate, super moist chocolate cake ended here

I made a few minor tweaks to the original recipe, the result was ‘awesome’ to say the least.

Ingredients
Milk – 1 1/2 cups
Butter – 100 gms
Oil – 1/4 cup
Coco Powder – 1/2 cup
Flour – 1 cup
Baking Powder – 1 tsp
Salt – 1/2 tsp
Baking soda – 1/2 tsp
Instant Coffee Powder – 1 tbsp (not part of original recipe, i am a coffee freak…so :))
Egg – 1 beaten, room temp
Sugar – 1 cup + 2 tbsp (250 gms)

Instructions:

1. Boil together milk, oil, butter and cocoa powder till butter melts. Let it cool to room temperature
2. Sift together flour, baking powder, baking soda and salt
3. Beat egg and sugar together till light and fluffy
4. Add cocoa mixture and beat well
5. Add dry ingredients and beat on lowest speed and blend well
6. Add 2-3 tbsp to cup cake liners
7. Bake in a preheated oven @ 180 C for 15 – 20 minutes
8. If you are making a cake and not cup cakes, bake for 25 – 30 minutes

Cool well before you devour it, actually tasted best the next day, it just melts in your mouth 🙂


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For the coffee lovers – Mocha Muffins

Ever since I started baking, I’ve been longing to make something for my sister. Something or the other comes up all the time and it never really happened. Didn’t want to miss it yet another time, so planned and started early morning yesterday. You cannot but think of the kids wenever you bake, so had to make something that will appeal to them as well. What else but cup cakes or muffins or whatever you call them!

Chocolate is the ruling favorite, in any form. Wanted to add some twist to it. This book that I so depend on now, came to rescue as always. I am a coffee freak and so is my sister. So here is combining the two all time favorites – chocolate and coffee…

Recipe Source : Cupcakes & Muffins : 100 everyday recipes

Ingredients:

Flour – 2 cups
Baking Powder – 1 tsp
Cocoa Powder – 2 tbsp
Butter, melted – 115 g
Sugar – 2/3 cup
1 egg, beaten
Milk – 125 ml
Almond Essence – 1 tsp
Strong cofee – 2 tbsp
Instant coffee powder – 1 tbsp
Plain chocolate chips – 55 g
Raisins / Crushed nuts – 25 g (I used crushed almonds)

Sift flour, baking powder, cocoa and a pinch of salt
Cream butter and sugar till light and fluffy
Add milk, almond essence and coffee. Mix well
Add coffee powder, chcocolate chips and raisins/nuts. Mix together gently
Spoon into lightly greased muffin liners

Topping:

Sugar – 2 tbsp
Cocoa powder – 1 tbsp
All spice – 1 tsp ( I used a mix of cinnamon, nutmeg and cloves)

Sprinkle this over the muffin batter in the liners.
Bake at 190C / 375F for 15 minutes

Serve warm or cool , it tasted better after cooling 🙂