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!

Apple and Strawberry Crisp

I had a close friend come over for dinner, and I wanted to whip up a quick dessert, that would be easy, yet delicious. First thought that came to my mind, was a crisp, and I had apples and strawberries at home, so I made the crisp accordingly! I made it in little ramekins, cause firstly its a good portion to eat, and secondly  they are just so cute with a dollop of icecream on the top of each ramekin! :) So pretty looking!

Well, it turned out DELICIOUS :)

Ingredients(This recipe makes 12 ramekins) :

2 pounds strawberries

2 pounds firm Apples

1 teaspoon grated orange zest

1 teaspoon grated lemon zest

2 tablespoons freshly squeezed orange juice

2 tablespoons freshly squeezed lemon juice

1/2 cup brown sugar
1/4 cup all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg
a pinch of salt

For the topping:

1 1/2 cups all-purpose flour

3/4 cup granulated sugar

3/4 cup light brown sugar, lightly packed

1/2 teaspoon kosher salt

1 cup old-fashioned oatmeal

1/2 pound (2 sticks) cold unsalted butter, diced

Directions

Preheat the oven to 350 degrees F.

Peel, core, and cut the apples and strawberries into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into the ramekins.

For the topping:

Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.

Place the ramekins on a sheet pan and bake for about 40 minutes, until the top is brown and the fruit is bubbly. Serve warm with a dollop of vanilla bean icecream. DELISH!

Fleur de Sel Caramels

My hubby and I love going to this place in San Francisco called Miette, in the Ferry Building MarketPlace. They have the most beautiful pastries, cookies, candies, macaroons that I have ever seen, and so beautifully presented. I came across the book in a store, and bought it, so that I can try the delicious goodies, myself.

Hubby LOVES caramel! He could swim in caramel if he could! Hence I decided to try fleur de sel caramels as my first recipe. I did reduce the sugar content, and it turned out just fine. I even used half and half instead of the heavy cream, as mentioned in the recipe, and it turned out fantastic! One thing to remember and a tip, the key to fantastic caramel is constant whisking!

Ingredients:
1 1/2 cups heavy cream
1 1/4 cups whole milk
1 1/2 cups granulated sugar
1 cup light brown sugar
1 teaspoon kosher salt
2 tablespoons unsalted butter
1/2 cup light corn syrup
3 tablespoons water
1/2 cup fleur de sel for sprinkling


Method:

Butter the bottom of an 8 inch square baking dish. Line with the bottom with parchment paper, long enough to extend over both sides by about 3 inches to use later as handles, if needed.

In a medium saucepan, combine the cream, milk, sugar, brown sugar, butter, salt, corn syrup and water. Clip a candy thermometer to the side of the pan. Place over medium low heat and cook, whisking constantly, until the mixture reaches 246 degrees F, 30 - 40 minutes.

When the caramel reaches the correct temperature, remove it from the heat and pour it into the buttered pan, scraping out any caramel on the sides of the saucepan. Caramel is very hot, so be careful. Let the caramel cool for 15 minutes and sprinkle the fleur de sel evenly over the caramel. Cool completely to room temp. Wrap the baking dish with plastic wrap and refrigerate for atleast 30 minutes upto 1.5 hours for it to set, and cutting caramels, easier.

Run the tip of a knife by the edges to remove the entire caramel by the parchment paper. Measure 1 inch intervals and cut the caramel into 1 inch squares. Peel the caramel squares from the parchment paper. Wrap each caramel into a square of waxed paper or candy cellophance and twist both ends. Store in airtight container for 10 days.

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.

Hot Chocolate!

A perfect end to a cold night :) HOT CHOCOLATE! :)

Ingredients :
2 cups whole milk
2 cups half and half
8 ounces bittersweet chocolate
8 ounces semi-sweet chocolate
1 tablespoon sugar
1 teaspoon vanilla essence
1 teaspoon instant espresso powder

Method:

In a saucepan, on medium heat, add the whole milk and half and half, and add in the chocolate pieces as well. Stir until combined. Add in the remaining ingredients and stir until well combined and boiled once.

Pour in your favorite mug, add a dollop of whipped cream and get cozy and comfortable :)

Chocolate Almond Torte

I have been wanting to make some dessert with almond flour, so I decided to make chocolate almond torte. "Torte" means with little or no flour at all. This dessert is dense, moist and rich, and a little piece goes a long way! It is delicious! love the smooth texture and the taste of it!

Ingredients:
7 ounces (200 grams) bittersweet chocolate, chopped
11 tablespoons (150 grams) unsalted butter, cut into small pieces
3/4 cup (150 grams) granulated white sugar, divided

4 large eggs, separated

1 teaspoon pure vanilla extract

1 cup (100 grams) finely ground almonds or 1 cup of almond flour (Ground 1 cup of blanched or sliced toasted almonds in your food processor)
1/4 teaspoon cream of tartar or a splash of lemon juice(it works as a stablizer)

Method:

Preheat oven to 350 degrees F (177 degrees C) and place oven rack in the middle of the oven. Place the sliced or blanched almonds on a baking sheet and toast in the oven for about 5-7 minutes or until lightly browned and fragrant. Remove from oven and let cool. Once completely cooled, place the nuts in a blender or small food processor and process until finely ground.


Note: The almonds need to be at room temperature before grinding to prevent them from clumping. If you find the almonds still clump when you ground them, add about 1 tablespoon (13 grams) of the sugar from the recipe. The sugar will help prevent clumping as it absorbs any oil exuded from the almonds.

Increase the oven temperature to 375 degrees F (190 degrees C) and line an 8 inch (20 cm) springform pan with parchment paper. Set aside.

Separate the cold eggs, placing the egg yolks in one bowl and the egg whites in another. Cover with plastic wrap and let stand until they reach room temperature (about 30 minutes).

Melt the chopped chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. Once melted, remove from heat.

Meanwhile place the egg yolks and 1/2 cup (100 grams) granulated white sugar in the bowl of your electric mixer, fitted with the paddle attachment. Cream the yolks and sugar until pale and thick (about 2 to 3 minutes). Beat in the melted chocolate mixture and vanilla extract. Fold in the ground almonds.

In a clean bowl, place the egg whites and whisk until foamy. Add the cream of tartar and continue whisking until soft peaks form. Gradually sprinkle in the remaining 1/4 cup (50 grams) sugar and whisk until stiff peak forms. Fold about 1/4 of the whites into the chocolate batter to lighten it. Quickly fold in the rest of the whites and mix only until incorporated.

Pour the batter into the prepared pan and bake for about 45 to 50 minutes or until a toothpick inserted in the center of the cake has a few moist crumbs. Remove from oven and cool on a wire rack. The cake will rise during baking but falls during cooling, leaving a crisp and cracked crust. Once cool, run a spatula around the inside of the pan before releasing the sides. If not serving immediately, cover and place in the refrigerator. Serve cold or at room temperature. Dust with powdered (icing or confectioners) sugar.

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.

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!

Shrikhand

I realised that I had put up the recipe of oondhiyo, but NOT shrikhand! Cant have oondhiyo without shrikhand, can u!?!? Its oondhiyo season in India, and hence the shrikhand recipe :) This is the way my mom made it, and it turns out silky and smooth, and its perfect! I do NOT like shrikhand from indian stores, coz they make them too sweet!

Here is the recipe!

Ingredients:

1 container Pavel yogurt
3/4 cup confectioners sugar
1 teaspoon finely ground cardamom(from pods)
a pinch of saffron
fine slices of a few almonds and pistachios for garnish


Method:

Using a muslin cloth, add the entire container of yogurt into the cloth, and use a large strainer to drain out all the water in the yogurt. Keep it this way for a couple of hours.

In a small pan over medium heat, add in the saffron, and let it crisp up for a couple minutes, until the strands break. This ensures more flavor and a deeper richer color. Add the saffron pieces to the yogurt, once all the water is drained, into a big strainer. Add in the sugar as well. Now strain the entire yogurt mixture into a big bowl to ensure it is smooth and silky. Mix in the cardomom powder as well.

Put in the final product in a serving bowl and garnish generously with the almonds and pistachios! Enjoy :)

Chocolate Espresso Cheesecake with Ganache

Day: Thanksgiving 27th Nov 2009
Dessert preparation: Amisha :)
What is for dessert? : Chocolate Espresso Cheesecake with Ganache!

I am writing on this blog after a long time since my pregnancy and having the baby! It feels good to be back. :) So thanksgiving was yesterday and I decided to make dessert. I was making cheesecake for the second time, but after a long time, and was afraid how it would turn out. Luckily everything went smooth and I was very happy with the end result! :) I hope to make many more cheesecakes ;)

Ingredients:

For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
5 tablespoons unsalted butter, melted
1 teaspoon ground cinnamon

For the filling:
5 ounces bittersweet chocolate
1 tablespoon instant espresso coffee
1 3/4 pounds cream cheese, at room temperature
1 cup granulated sugar
1/4 cup cornstarch
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon kosher salt
3 extra-large eggs, at room temperature
1/2 cup sour cream, at room temperature

For the ganache:
1/4 pound semi-sweet chocolate
1/4 cup heavy cream


Method:

To make the crust:
Place the graham cracker crumbs, melted butter and cinnamon in a food processor fitted with a steel blade and pulse until combined. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan. Bake for 12 minutes. Cool to room temperature.

Meanwhile, chop the bittersweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the espresso and stir until just melted. Set aside until cooled to room temperature.

To make the filling:
Cream the cream cheese, sugar, cornstarch, vanilla and almond extracts and salt in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy. Reduce the speed of the mixer to medium and add the eggs, 1 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, and the cooled chocolate mixture. Mix thoroughly and pour into the cooled crust.

Bake for 1 hour. Turn the oven off and allow the cake to sit in the oven with the door opened wide for 1 1/2 hours. Take the cake out of the oven and allow it to sit at room temperature, until completely cooled.

For the ganache:
Finely chop the semisweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the cream and stir until just melted. Set aside until cooled to room temperature.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. Drizzle the ganache over the top of the cheesecake. Put chocolate shavings on the top of the cheesecake for decoration! :)

Pistachio Cranberry Icebox Cookies

This was another cookie recipe I tried during Xmas, and I loved them! The combination of Pistachios and Cranberries go so well with the xmas theme! I would love to try making biscotti with these ingredients. Put this in my list for the following xmas??? :)

These cookies are so glittery looking with the red and green specks, and it just makes it look so festive!! I got this recipe from Gourmet Magazine, where they did an article on the featured cookies every year in the month of December, right from 1941!!! Impressive isnt it!!? I was so blown away with the entire cookie collection!! I hope to try each and every one of them some day !! :))

Ingredients:

1 1/2 cups all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1/4 cup plus 2 tablespoons granulated sugar
1/2 teaspoon finely grated fresh orange zest
1/2 cup shelled pistachios (2 1/4 oz; not dyed red)
1/3 cup dried cranberries (1 1/4 oz)
1 large egg, lightly beaten
1/4 cup decorative sugar (preferably coarse)


Method:

Make dough:

Stir together flour, cinnamon, and salt in a bowl.
Beat together butter, granulated sugar, and zest in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low and add flour mixture in 3 batches, mixing until dough just comes together in clumps, then mix in pistachios and cranberries. Gather and press dough together, then divide into 2 equal pieces. Using a sheet of plastic wrap or wax paper as an aid, form each piece of dough into a log about 1 1/2 inches in diameter. Square off long sides of each log to form a bar, then chill, wrapped in plastic wrap, until very firm, at least 2 hours.


Slice and bake cookies:

Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
Brush egg over all 4 long sides of bars (but not ends). Sprinkle decorative sugar on a separate sheet of parchment or wax paper and press bars into sugar, coating well.
Cut each bar crosswise into 1/4-inch-thick slices, rotating bar after cutting each slice to help keep square shape. (If dough gets too soft to slice, freeze bars briefly until firm.) Arrange cookies about 1/2 inch apart on lined baking sheets.
Bake cookies, switching position of sheets halfway through baking, until edges are pale golden, 15 to 18 minutes total. Transfer cookies from parchment to racks using a slotted spatula and cool completely.


Cooks’ notes:
Dough bars can be chilled up to 3 days or frozen, wrapped in plastic wrap and then foil, 1 month (thaw frozen dough in refrigerator just until dough can be sliced).
Cookies keep in an airtight container at room temperature 5 days.

Star Anise Cookies

I have been wanting to try making cookies with anise as the ingredient and what better time to try them than Xmas! This was another of the cookies that I baked for Xmas, turned out great! I loved the smell and the flavor of anise, especially when the cookies are baking. The smell is divine!! In this recipe, they use sugar to coat the cookies, I used colored sugar to coat it. Gives it a real nice color and touch :)


Ingredients:
1 1/2 cups unbleached all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup plus 2 tablespoons sugar
1 large egg yolk
2 tablespoons brandy
1/2 teaspoon aniseed, toasted


Method:

Preheat oven to 325°F.

Sift flour, baking powder and salt into small bowl. Beat butter and 1/3 cup sugar in large bowl until light. Beat in egg yolk, brandy and aniseed. Add dry ingredients and beat just until smooth dough forms. Spread remaining 2 tablespoons sugar on small plate.

Roll out dough on lightly floured surface to 1/4-inch thickness. Using 2-inch cookie cutter, cut out cookies. Gather scraps, reroll on lightly floured surface and cut out more cookies.

Place cookies 1 at a time on sugar on plate; transfer cookies, sugar side up, to 2 ungreased baking sheets. Bake cookies until bottom and edges are golden, about 20 minutes. Transfer cookies to rack; cool. (Cookies can be prepared 3 days ahead. Store in airtight container at room temperature.)

Linzer Cookies

It'z X'mas time and time to bake and give back to family and friends! I love the xmas season and all the festivities, the lights, the goodies everywhere, great holiday cookies etc. Its a lot of fun baking and giving goodies to your close ones. I believe that food is the best gift to give :) Its made with love and one can taste it in every bite taken :)

I saw this recipe in a Gourmet or a Bon Appetit magazine, and loved it! I had to try it as part of my gift package. I went to Sur La Table especially to get the Linzer Cookie cutters! They turned out beautiful and very yummy as well:) Ahh the joys of Baking!! :)


Ingredients

2/3 cup almond meal (3 oz)
1/2 cup packed light brown sugar
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 sticks (1 cup) unsalted butter, softened
1/2 mashed banana
1 1/2 teaspoons vanilla
1 12-oz jar seedless raspberry jam


Special equipment: a 2- to 2 1/4-inch fluted round cookie cutter and assorted 1/2-inch shaped cookie cutters or aspic cutters


Method:

Pulse almond meal and 1/4 cup brown sugar in a food processor until nuts are finely ground. Whisk together flour, baking powder, salt, and cinnamon in a small bowl. Beat together butter and remaining 1/4 cup brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle) or 6 minutes with a handheld. Add nut mixture and beat until combined well, about 1 minute. Beat in banana and vanilla. Reduce speed to low and add flour mixture, mixing until just combined. With floured hands, form dough into 2 balls and flatten each into a 5-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 2 hours.

Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Roll out 1 disk of dough into an 11-inch round (1/8 inch thick) between 2 sheets of wax paper (keep remaining dough chilled). If dough becomes too soft to roll out, rewrap in plastic and chill until firm. Cut out as many cookies as possible from dough with larger cookie cutter and transfer to 2 ungreased large baking sheets, arranging about 1 inch apart. Using smaller cutters, cut out centers from half of the cookies, reserving centers and rerolling along with scraps (reroll only once). Bake cookies, switching position of sheets halfway through baking, until edges are golden, 10 to 15 minutes total, then transfer with a metal spatula to racks to cool completely.

Make more cookies from second disk. Spread about 1 teaspoon jam on flat side of 1 solid cookie and sandwich jam with flat side of 1 windowed cookie. Sandwich remaining cookies in same manner.

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!!

Chocolate and Vanilla-Bean Ganache

Ingredients
Makes about 1 cup

1/3 cup honey
1/3 cup heavy cream
1/2 vanilla bean, split and scraped, pod reserved
4 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
1 ounce (2 tablespoons) unsalted butter, cut into pieces and softened

Method:

Combine honey, cream, and vanilla seeds and pod in a medium saucepan over medium heat. Bring to a simmer, and cook, stirring until honey dissolves. Remove from heat, cover, and let stand for 20 minutes.

Place chocolate in a food processor. Return cream mixture to a simmer, then strain through a fine sieve. Discard solids. Pour cream mixture over chocolate, and let stand for 1 minute. Process until smooth. Add butter, and continue to process, scraping down sides occasionally, until butter is incorporated. Let cool slightly, and then use immediately.

Chocolate Thumbprints

I made these cookies last night to try them out, from the Martha Stewart Living magazine, and they came out amazing! They were so cakie, and delicious, full of chocolate goodness!! Worth trying for sure. The rolling in coconut was my touch ;)

Ingredients
Makes 90

2 cups all-purpose flour
1 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
2 teaspoons coarse salt
8 ounces (2 sticks) unsalted butter, softened
1 1/3 cups sugar
2 large egg yolks
2 tablespoons heavy cream
2 teaspoons pure vanilla extract
1 cup ground coconut flakes
Chocolate and Vanilla-Bean Ganache


Method:

Preheat oven to 350 degrees. Sift flour, cocoa powder, and salt into a small bowl. Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium, and add yolks, cream, and vanilla. Scrape sides of bowl. Beat in flour mixture until just combined.

Roll balls using 2 teaspoons dough for each, and roll each in the coconut flakes. Place 1 inch apart on parchment-lined baking sheets. With the handle of a wooden spoon, press gently in the center of each to create an indentation. Bake, rotating sheets halfway through, until cookies are just set, about 10 minutes. (If indentations lose definition, press centers again.) Let cool slightly on baking sheets. Transfer cookies to wire racks, and let cool.

Spoon warm ganache into center of each cookie. Let stand until firm, about 15 minutes. Cookies will keep, covered, for up to 3 days.

Almond milk

This Saturday, we went to really nice restaurant in the city of San Francisco, with mediterranean cuisine. The food was really good, and for dessert we ordered doughnut holes with chocolate sauce, and almond milk. The almond milk was the best part of the dessert! Served in a shot glass with a straw and almond pieces on the top, it was simply delicious! I decided to replicate the almond milk coz we both loved it so much! I made the almond milk as below and it turned out to be as delicious as the one in the restaurant.


Ingredients:

1 cup half and half
1 scoop vanilla bean icecream
1/3 cup blanched almonds


Method:

Make a fine paste of the blanched almonds. Blend the paste, with the icecream and the half and half together in a blender. Strain the almond milk through a sieve, and the chilled almond milk is ready for dessert! Yummo!

Red Velvet Cupcakes

I had a party last weekend at our place, and the desserts were chocolate chip coconut walnut cookies and red velvet cupcakes. I was trying out the red velvet cupcakes for the 1st time, and was a bit skeptical as to how they would turn out. I just went along with "My 1st time recipes always turn out good" vibe and I was surprised by how tasty they were!!! :P Very moist and soft, not heavy at all even after eating an entire cupcake, and with the cream cheese frosting, it was simply delicious!!! I usually had more vanilla extract than the recipe calls for, coz I love the smell and the flavor of good vanilla extract.

Here is the recipe:

Ingredients:
3 1/2 cups cake flour (not self-rising)
3/4 cup unsalted butter, softened
2 1/2 cups sugar
3 large egg, at room temperature
6 tablespoons red food coloring
3 tablespoons unsweetened cocoa
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons salt
1 1/2 cups buttermilk
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons baking soda

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


Method:

Preheat oven to 350 degrees.

In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well. In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Fill cupcake tin 2/3 full with batter. Bake in oven until a knife or toothpick comes out clean. (about 30 minutes.).

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.

Spread the yummy cream cheese frosting over the cupcakes AND Eat away!! :)

Banana-Strawberry-Nutella Crepes!

Today, at 9:45pm, I had this sudden urge to eat crepes as dessert! Crazy as I am, I did make them and finally ate at 10:15pm and they were simply awesome! It is the first time that I have made them, and I loved it! It was so satisfying! LOL , makes your mouth water ain't it! :P

I had gone to the grocery store earlier, and bought some nutella, and buckwheat flour to make savory crepes over the weekend. This weekend's brunch is going to be savory crepes to start off with, and end with dessert crepes, and my favorite kind, banana-strawberry-nutella! YUM!

Picture will be up soon!! :)

Here is the recipe:

Ingredients:

1/2 cup all-purpose flour
1/8 cup confectioners' sugar
1 egg
1/2 cup whole milk
1/3 cup water (you could substitute whole milk + water with 2% milk)
1 teaspoon vanilla extract
a pinch of salt
1 1/2 teaspoons melted butter
1 banana sliced very thin
3-4 large strawberries sliced very thin
4-6 tablespoons nutella(or more if you like!:) )

Method:

Sift flour and powdered sugar into a mixing bowl. Add eggs, milk, butter, vanilla, and salt into another bowl and beat until smooth. Add in the flour mixture, and beat until smooth to a watery consistency.

Heat a lightly greased 6 inch skillet(Grease it with butter). Add about 3 tablespoons batter. Tilt skillet so that batter spreads to almost cover the bottom of skillet. Cook until lightly browned and turn and brown the other side.

Add about 2 tablespoons nutella OR MORE :) and spread it on the crepe completely. Make a thin layer of bananas and strawberries, on half of the crepe, and fold the other half over it and press it to set it.

Repeat process with the remaining batter, grease skillet as needed.

Its ready to EAT!! :)

Pecan Squares

When I cook/bake something to give, its filled with a lot of patience and love, and when that person enjoys what I make, the joy is simply wonderful. If I can make someone happy with my food, that makes me happy :)

This is Ina Garten's recipe. She has some of the most wonderful recipes, and I have tried and tested quite a few of them. I had made these pecan squares last year for Christmas. I had basically made a package of goodies for my inlaws, and we had given them the package as a holiday gift. What better gift can there be, than some good home baked goodies!!?:) My inlaws loved all the goodies that they got and am glad that they enjoyed it all!!;)

Ingredients:
Crust:
1 1/4 pounds unsalted butter, room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Topping:
1 pound unsalted butter
1 cup good honey
3 cups light brown sugar, packed
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/4 cup heavy cream
2 pounds pecans, coarsely chopped


Method:

Preheat the oven to 350 degrees F.

For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.

For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.