Persimmon loaf with lemon glaze

Last year I had tried persimmons for the first time, and really did not like the taste as much. I tried it again this year and have falled in love with the fruit. Its like candy, and I have atleast one or two of the flat shaped persimmons everyday.

A colleague of mine, whom I talk to about recipes all the time, shared this wonderful recipe with me, and I ofcourse had to try it out immediately and add my touches to it. This loaf is made with the Hachiya persimmons which are pear shaped and turn out simply delicious. I add toasted pecans and it adds a delicious crunch to the loaf.


Ingredients:

3 very ripe (very soft) Hachiya persimmons (1 1/4 lb total)

1 1/2 teaspoons fresh lemon juice

1 teaspoon baking soda

1 3/4 cups all-purpose flour

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon freshly grated nutmeg

1/4 teaspoon ground cloves

1 large egg

1 cup granulated sugar

1/2 cup vegetable oil

1 cup loosely packed dried pitted dates or raisins(5 oz), finely chopped

1 cup toasted pecans (3 1/2 oz), finely chopped

For glaze:

1 cup confectioners sugar

2 tablespoons fresh lemon juice

1/8 teaspoon finely grated fresh lemon zest

Read More http://www.epicurious.com/recipes/food/views/Lemon-Glazed-Persimmon-Bars-231206#ixzz2nX1NeDyo


Read More http://www.epicurious.com/recipes/food/views/Lemon-Glazed-Persimmon-Bars-231206#ixzz2nX1Gdhrn
Method:

Put oven rack in middle position and preheat oven to 350°F. Butter and flour a 15- by 10-inch shallow baking pan (1 inch deep), knocking out excess flour.

Discard dried green or brown calyx (stem and leaves) from each persimmon, then force persimmons 1 at a time through a medium-mesh sieve into a bowl, using a rubber spatula to press hard on solids (discard solids). Transfer 1 cup purée to a small bowl (discard remainder) and stir in lemon juice and baking soda. (Mixture will become foamy, then jell slightly.)

Sift together flour, salt, and spices in another small bowl.

Whisk together egg, sugar, oil, and dates in a large bowl until just combined. Add flour mixture and persimmon mixture alternately in batches, beginning and ending with flour mixture and stirring until just combined. Stir in nuts.

Spread batter evenly in baking pan and bake until golden brown and a wooden pick or skewer inserted in center comes out clean, about 20 minutes. Cool completely in pan on a rack.

            

Glaze:  Stir together all glaze ingredients until smooth, then spread over top of cooled  loaf and its ready to eat!

Breakfast Cookies

I got this recipe from the Martha Stewart Living Magazine. She has some really good recipes, which have always turned out to be a success! I modified this recipe quite a bit to make it completely healthy and delicious and crunchy. The modified version is as below. Also, I used only half the recipe, and inspite of that I made atleast about 2 dozen cookies!

They are delicious and go really well with tea or coffee! A must try!

Ingredients:

• 2 cups whole wheat flour
• 2 cups almond flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon coarse salt
• 2 cups (4 sticks) unsalted butter, room temperature
• 3 cups packed dark-brown sugar
• 4 large eggs
• 1 tablespoon plus 1 teaspoon pure vanilla extract
• 4 cups rolled oats
• 1 cup raw almonds, coarsely chopped
• 1/2 cup raw pumpkin seeds
• 1/2 cup raw sunflower seeds
• 1/2 cup unsweetened shredded coconut
• 1/2 cup raisins or currants
• 1/2 cup finely chopped dried mango
• 1/4 cup finely chopped dried strawberries
• 1 cup dark chocolate chips
• 1 cup dried banana chips

 

Method:

1. Preheat a convection oven to 325 degrees or a conventional oven to 350 degrees. Line two baking sheets with parchment paper; set aside.
2. In a large bowl, whisk together flours, baking soda, and salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until light and fluffy. Add brown sugar and mix until well combined. Add eggs, one at a time, mixing well after each addition. Add vanilla and mix just to combine.
4. With the mixer on low, slowly add flour mixture and mix until well combined.
5. In a separate bowl, add oats, almonds, pumpkin seeds, sunflower seeds, coconut, raisins, mango, and strawberries and chocolate chips; mix to combine.
6. Add this mixture to the cookie mixture and combine gently.
7. I used an icecream scoop to make the perfect cookies.  Place them on the prepared baking sheets. Top evenly with banana chips. Transfer to oven and bake until golden and firm, 20 to 25 minutes. Let cool completely on baking sheets.

Almond and Dark Chocolate Biscotti

YUMMM! These biscottis are the best that I have ever had. I got the recipe from Gourmet Mag, and I modified it to add more vanilla extract, and coated it with a luscious layer of dark chocolate to make it more decadent. Dip it in tea or coffee, and it is mind blowingly delicious!

Ingredients:

1 1/4 cup sugar

1 stick unsalted butter, melted

3 tablespoons brandy

2 teaspoons pure almond extract

1 teaspoon pure vanilla extract

1 cup whole almonds with skin, lightly toasted , cooled, and coarsely chopped

3 large eggs

2 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

 1 cup chocolate chips(ghiradelli 60% bittersweet)

Method:

Stir together sugar, butter, brandy, and extracts in a large bowl, then stir in almonds and eggs. Stir in flour, baking powder, and salt until just combined.

Chill dough, covered, 30 minutes.

Preheat oven to 350°F with rack in middle.

Using moistened hands, halve dough and form 2 (16-by 2-inch) loaves on an ungreased large baking sheet.

Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes.

Cut loaves into 3/4-inch slices with a serrated knife.

Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 20 to 25 minutes. Transfer to rack to cool completely.

Melt chocolate chips in a double broiler, and when warm and completely melted, in about 10 minutes, dip the straight end of the biscotti, straight into the bowl of melted chocolate and let it rest on a cookie sheet, covered with parchment paper.  It takes a few hours to set. Once set, and hardened, you can store it in an air tight container!

Honey Vanilla Pound Cake with Nutella

This is Ina Garten's recipe and I had been wanting to try it for the longest time. Pound cake is called pound cake cause it used to be one pound of butter/sugar/flour/eggs(main ingredients). I made a few variations like not adding lemon zest as the recipe calls for, and adding nutella(YUM!!!). It turned out great! Loved the smooth soft texture, and goes so well with coffee or tea!

Ingredients:

1/2 pound (2 sticks) unsalted butter, at cool room temperature

1 1/4 cups sugar

4 extra-large eggs, at room temperature

2 tablespoons honey

2 teaspoons pure vanilla extract

1/2 cup nutella

2 cups sifted cake flour

1 teaspoon kosher salt

1/2 teaspoon baking powder

Method:

Preheat the oven to 350 degrees. Grease the bottom of an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Line the bottom with parchment paper, then grease and flour the pan.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 4 minutes, until light. Meanwhile, put the eggs, honey, and vanilla  in a glass measuring cup but do not combine. With the mixer on medium-low speed, add the egg mixture, one egg at a time, scraping down the bowl and allowing each egg to become incorporated before adding the next egg.

Sift together the flour, salt, and baking powder. With the mixer on low speed, add it slowly to the batter until just combined. Finish mixing the batter with a rubber spatula and pour it into the prepared pan. Add the nutella and swirl it around gently with a thin spatula to create ripples. Smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool for 15 minutes, turn out onto a baking rack, and cool completely.

Carrot Walnut Coconut Bread

I baked today, after so many months! Ever since Anishka started crawling, i have had no time to bake or make something different. With her growing older(17 months now), and more understanding, its become a bit easier to do some cooking! So I decided to bake today! Made this carrot walnut coconut bread that even she could eat. She devoured it :)

Its made out of wheat and all purpose flour making it healthier. You could even substitute the white sugar for brown sugar, giving it more flavor and depth.

Ingredients:
Vegetable oil cooking spray

3 medium carrots (7 ounces), thickly sliced
1/2 cup walnut halves
1 cup wheat flour
1/2 cup all-purpose flour
1/2 cup dessicated coconut
1 teaspoon baking soda
1 teaspoon freshly grated nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
2 large eggs
1 cup sugar
1/4 cup vegetable oil
1/4 cup low-fat buttermilk

Method:

Preheat the oven to 350°. Spray a 9-by-5-inch loaf pan with cooking spray. Bring a medium saucepan of water to a boil. Add the carrots and boil over moderately high heat until tender, about 15 minutes. Drain and mash the carrots with a potato masher. Let cool.


Meanwhile, in a pie plate, toast the walnuts for about 7 minutes, or until lightly browned. Let cool, then coarsely chop.

Sift both the flours with the baking soda, nutmeg, cinnamon and salt. In a large bowl, whisk the eggs with the sugar until pale yellow. Whisk in the oil and buttermilk. Stir in the carrots, coconut and walnuts, then stir in the flour mixture until blended.

Pour the batter into the prepared pan and bake for 50 minutes, or until risen and a cake tester inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes, then turn it out onto a rack to cool completely.

Strawberry Scones

Scones are delicious for breakfast with tea or coffee! And I wanted something homemade one Saturday morning, so I decided to make strawberry scones. I had dried strawberries at home, so used those to make these wonderful scones! Recipe is perfect, another Ina recipe! :)


Ingredients:

4 cups plus 1 tablespoon all-purpose flour

2 tablespoons sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
3/4 cup small-diced dried strawberries
1 egg beaten with 2 tablespoons water or milk, for egg wash


Method:

Preheat the oven to 400 degrees F.


In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended. Toss the strawberries with 1 tablespoon of flour, add them to the dough, and mix quickly. The dough may be a bit sticky.

Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see lumps of butter in the dough. Cut into squares with a 4-inch plain or fluted cutter, and then cut them in half diagonally to make triangles. Place on a baking sheet lined with parchment paper.

Brush the tops with egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked.

Sour Cream Coffee CUPcakes!

I tried Ina's Sour Cream Coffee cake recipe today, but I made them in the form of cupcakes! That way you can get a good portion to eat without feeling guilty ;) Modifications I made to the recipe are that I increased the streusel portion to make a nice layer in between and on the top to get a crusty topping! Hubby LOVED the coffee cupcakes and has already devoured 3 of them!!!

Ingredients:
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

For the streusel:
1/2 cup light brown sugar, packed
1/2 cup all-purpose flour
3 teaspoons ground cinnamon
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into pieces


Method:

Preheat the oven to 350 degrees F.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

Spoon a small icecream scoop worth of the batter into each paper cup and spread it out lightly with a knife. Sprinkle with 1 tablespoon of streusel. Spoon another small scoop of the batter in the pan, spread it out, and scatter one tablespoon of streusel on top. Bake for 40 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes.

Huevos Rancheros

One of my favorite Mexican dishes! We had this delicious breakfast when we went to Cancun and its been my favorite ever since! I tried it out last Sunday, including making the rachero sauce from scratch and it turned out DELISH!! :) I cant believe how good it tasted! Raj loved it too!

Here is the recipe!

Ingredients:

2 whole wheat tortillas
oil OR cooking spray to cook the tortillas
2 eggs
1/2 can of black beans
1 tablespoon spring onions
1 teaspoon of cilantro
3/4 cup grated pepper jack cheese

Ranchero sauce recipe:
1 tablespoon oil
1/2 onion finely chopped
3-4 finely chopped garlic
5 tomatoes finely chopped
1/2 teaspoon cayenne pepper
salt and pepper to taste
3 chipotle peppers in adobe sauce
1 tablespoon sour cream


Method:

In a medium saucepan, at medium heat,add in the oil. Add in the onions and garlic and saute it till golden brown. Add in the tomatoes and let it cook at medium low heat for 5-7 minutes. Add in the salt,pepper, and cayenne pepper, saute it. Add in the chipotle peppers. Cook for 5 more minutes till you see that the mixture is mushy enough.

Put this mixture in the food processor and blend it till smooth! Remove it in a bowl, and stir in the sour cream till the sauce looks smooth and creamy.

Now, in a small saucepan, add in the black beans, cilantro and spring onions. Add in salt to taste. Cook on medium heat for 5 minutes till hot.

In a pan, cook the tortilla one at a time with cooking spray or oil on both sides until light brown and a wee bit crisp. Remove it on a plate.

Now, on a plate, assemble the tortilla, and add half of the cooked black beans. Now cook the egg in a pan, in a fried egg style with cooking spray or little oil. Let it cook for a couple of minutes. Now add half of the cheese on the egg and cover the pan until the cheese melts. The egg is done! Now slip out the egg onto the black beans. Top it with the drizzles of ranchero sauce. Garnish with chopped spring onions!

Disfrutar!! (Enjoy in spanish!! )

Carrot Cake/Loaf with Cream Cheese Frosting

Carrot cake is so versatile, it can be made as cupcakes for dessert, or as a carrot loaf for breakfast! This can also be made as a whole cake with frosting in between 2 round cakes and frosting on the top.

I made this as a loaf, and loved the taste and texture, and it tasted soo good with tea! I would definitely make it again. I added my own touches, of adding walnuts to the loaf. Walnuts go really well with the carrot loaf! Love the nuttiness and crunchiness of the walnuts in the loaf! One could add raisins as well, but I do not like the taste of raisins in the carrot cake.

Here is the recipe!


Ingredients:

250g/1 3/4 cup wholewheat flour
25g/8 teaspoons baking powder
1 1/2 teaspoons cinnamon powder
1 teaspoon fresly grated nutmeg
125g dessicated coconut(fine coconut)
5 medium eggs
250g/1 1/4 cup granulated sugar
185ml/6 1/2 fl oz. vegetable oil
500g finely grated carrots
1 cup coarsely chopped walnuts

For the cream cheese frosting:
2 (8 ounce) packages cream cheese
1/2 cup butter
4-5 cups powdered sugar
1 teaspoon vanilla

Equipment:
2 loaf pans


Method:
Preheat the oven to 350 degrees. Grease the 2 loafpans with cooking spray and line the base with parchment paper.

Sift the flour, baking powder, cinnamon, nutmeg together, then stir in the coconut so it does not clump together. Beat the eggs, oil and sugar in an electric mixer until it becomes pale and has doubled in volume. Gently fold in the dry ingredients, being careful not to overmix and lose volume. Fold in the carrots and walnuts. Pour the mixture equally in both the loaf pans. Bake in the center of the oven for 40 minutes until a skewer inserted in the center comes out clean. Cool the loaf, before removing it from the loaf pan.

Cream together cheese and butter until creamy and smooth. Gradually stir in sugar. Amount varies, depending on how sweet you want it to be. Stir in one teaspoon of vanilla.

Divide the cream cheese frosting over both the loaves, and spread evenly on the loaves. Store it in a cool place!

Pumpkin Choco-chip Walnut Loaf with Cream Cheese Frosting

In keeping with the thanksgiving theme, I made a pumpkin loaf to take it to LA for my in-laws. I made a couple mini loaves, so that we could keep one as well. Adding the cream cheese frosting just added that extra touch, that made every bite so delicious!

Below is the recipe :)

Ingredients:

1 3/4 cups unbleached all purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cups sugar
3 large eggs
1 cup canned pure pumpkin
1 teaspoon vanilla extract
1/3 cup whole milk
3/4 cup miniature semisweet chocolate chips
3/4 cup chopped walnuts

Cream Cheese Frosting:
1 (4 ounce) package cream cheese, softened
1/4 cup butter, softened
1 cups sifted confectioners' sugar
1 teaspoon vanilla extract


Method:

Preheat oven to 350°F. Butter and flour 9x5x2 1/2-inch metal loaf pan. Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Gradually beat in sugar, then beat in eggs 1 at a time. Beat in pumpkin and vanilla. Beat dry ingredients into pumpkin mixture alternately with milk. Stir in chocolate chips and nuts. Transfer batter to prepared pan. Bake loaf cake until tester inserted into center comes out clean, about 55 minutes. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely. (Can be made 2 days ahead. Wrap in plastic; store at room temperature.)

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.


Layer the cooled cake with the cream cheese frosting generously, and its ready to dig in! Tastes great with coffee. YUMM!!

Holiday Fruit Cake

Fruit cake has been part of my family for generations now, my grandmom, mom and now me! My grandmom makes delicious fruit cakes, eggless, might I add, and it has passed on!:) It's Soo british to have fruit cake with tea!! My granny learnt the recipe from living in British-governed Africa for many years.

I made this delicious fruit cake for Christmas, for my inlaws, and a few friends. I made mini loaves and decorated with pretty packaging to give as gifts! :) I made variations to the original recipe that I found online. I used rum and brandy instead of the liquors mentioned in the recipe and I used different dried fruits. It turned out excellent, appreciated by all those who got to taste it!;) It goes so well with tea in the mornings. Yumm! Its been part of my breakfast since over a week now!:P


Ingredients:
3/4 cup brandy
2/3 cup golden raisins
2/3 cup dried cherries
2/3 cup dried mango, finely chopped
2/3 cup dried cranberries
3/4 cup whole blanched almonds plus
1/3 cup for top of cake (6 ouncecs total)
1 cup sugar, divided
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
2 1/2 sticks unsalted butter, softened
4 large eggs
1 teaspoon pure vanilla extract
1 tablespoon grated orange zest
3 tablespoons sweet orange marmalade or apricot preserves
3 tablespoons rum

Method:

Heat brandy in a 1-quart saucepan over low heat until warm, then remove from heat and stir in dried fruit. Cover and let stand for about 2 hours. The dried fruit soak up the liquor.

Preheat oven to 325°F with rack in middle. You can put the cake in a springfoam pan or mini loaf pans. I used decorative paper mini loaf pans. Spray them with PAM spray.

Finely grind 3/4 cup almonds with 1/4 cup sugar in a food processor, then whisk together with flour, baking powder, and salt in a bowl.

Beat butter and remaining 3/4 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add eggs 1 at a time, beating well after each addition (batter will appear curdled), then add vanilla, zest, and fruit with brandy and beat until thoroughly combined, about 2 minutes.

At low speed, mix in flour mixture until incorporated. Spoon batter into the pans, smoothing it, and top with remaining 1/3 cup almonds.

Bake until a long wooden pick inserted into center of cake comes out clean, about 1 hour. Cool them on a cooling rack.

Meanwhile, melt marmalade with liqueur in a small heavy saucepan over medium heat, stirring, then strain glaze through a sieve into a small bowl, discarding solids.

Cool cake completely, about 3 hours. Brush glaze over top of cake, and its ready!

The cake flavor improves the next day.

Banana crunch muffins

These are simple delicious!!!!! And it comes out awesome every single time that I have made them!! Make sure you use overripe bananas, a perfect way to use those ripe bananas, that you wouldn't want to eat otherwise! ;) I had a little bit of cinnamon for that extra zing. Trust me, they come out superb, a delectable morning snack with coffee!


Ingredients:

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut
Dried banana chips, granola, or shredded coconut, optional


Method:

Preheat the oven to 350 degrees F.
Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, cinnamon and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.

Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

Spiced Banana Nut Bread

The banana nut bread turns out really moist and its healthy too since it uses whole wheat flour! Try it once and you will not be able to resist it!

Ingredients:
==========
1 cup + 2 tablespoons whole wheat flour
1/2 teaspoon + a pinch of baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup brown sugar
1/3 cup + 2 tablespoons vegetable oil
3/4 teaspoon vanilla extract
2 eggs
1/8 cup buttermilk
2-3 ripe(almost black) bananas
3/4 cup walnuts or pecans

Method:

=======

Heat oven to 350°. Grease or spray 1 loaf pan.

In a large bowl, mash bananas with a masher or with a fork.

Dissolve soda in buttermilk-- use a larger container as it will foam up quite a bit.

Mix all dry ingredients, make sure its well blended.

In the banana bowl, add the buttermilk, eggs, sugar, vegetable oil and vanilla extract and mix thoroughly until well blended.

Mix the wet ingredients with the dry ingredients and blend it with a spatula, and add the chopped nuts.

Bake at 350° for 1 hour, or until toothpick comes out ALMOST clean. Totally clean will mean a dryer loaf.

Cool 15 minutes after removing from oven. Remove it from the loaf pan finally. And let it cool completely before slicing it.