Orange Cake

This is a refreshingly light cake and I made this for our New Year's get together - serve this with whipped cream and fresh oranges and you are surely going to love it. The Grand Marnier liqueur in the simple syrup makes all the difference in the world:)

A very Happy New Year's to all !

        Ingredients:

• 3 cups cake flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/4 cups (21/2 sticks) unsalted butter, at room temperature
• 1 3/4 cups granulated sugar
• 4 eggs
• 1 tablespoon finely grated orange rind
• 2 teaspoons vanilla
• 3/4 cup orange juice
• 2 to 3 oranges, sectioned
  

  
  Simple Syrup:

  
  

  • 1/4 cup water
  • 3 tablespoons sugar
  • 2 tablespoons Grand Marnier

  
  Method:

  •  Heat oven to 350 Fahrenheit. Generously grease two 9x2 inch round baking pans.
  • Stir together the flour, baking powder and salt in a medium size bowl.
  • With an electric mixer on medium speed, beat the butter in a large bowl until smooth. Gradually beat in granulated sugar until smooth and creamy.
  • Add eggs, one at a time, beating well after each addition. Beat in the orange rind and vanilla. On low speed, beat in flour mixture and orange juice alternately until well blended. Scrape batter into prepared pans, smoothing the top of the batter.
  • Bake in 350 degree oven 25 to 30 minutes, until wooden pick inserted in centers comes out clean. Cool cakes in pan on wire rack 15 minutes. 
  • Mix the ingredients of the simple syrup and drizzle generously on the cakes.
  • Invert cakes in a serving plate. Serve with whipped cream and fresh oranges or just eat it plain as is and enjoy.
  
  

  
  

   

  
  

Halloween Goofy EyeBalls Chocolate Cupcakes

Halloween is all about weird things and so it goes for food as well. This was made by my talented 7 year old daughter and she choose the scary blood eyeballs for decoration- we also made witch hat cupcakes with her favorite Oreo cookies and candy cone candies. These are super easy to make and am sure your kids would love baking this.

Ingredients:

• 1 1/2 cup flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup cocoa powder
• 1 cup water
• 1/2 cup vegetable oil
• 1 teaspoon vinegar

Method:

• Mix all of the dry ingredients well with a mixer or wooden spoon first then add in all your liquid ingredients. It should be brown and smooth, free of lumps.
• Bake at 350 F for 15-17 minutes if you are baking cupcakes for a cake I'd say 17-25 minutes.
• Decorate with kids as desired and enjoy! 

Fresh Berry Tart

This dessert with loads of healthy berries and fat free yoghurt /cream cheese filling is perfect for summer and very quick to make.

Ingredients:

• ¼ cup of granulated sugar
• ¼ cup of softened butter
• ⅛ tsp of salt
• ½ tsp of baking powder
• 1 tsp of lemon peel (finely shredded)
• 1 cup of thick plain fat free yogurt
• 1 egg, lightly beaten
• 1 tsp of lemon rind
• 1¼ cups of all-purpose flour
• ¾ cup of tub-style low fat cream cheese (softened)
• 2 tbsp of powdered sugar
• 2 cups of different berries (raspberries, blackberries, blueberries, strawberries)
• Thawed light-whipped dessert topping (optional)
• Fresh mint sprigs (optional)

Method:

• Preheat the oven to 375 F. Put the butter in a bowl. Beat it with an electric mixer for 30 seconds (on medium speed).
• Add the granulated sugar, lemon rind, vanilla, baking powder, and salt. Beat with the mixer until fully combined.
• Add the egg and flour and continue beating the mixture. Knead the mixture gently until the dough is soft.
• Press the dough into a tart pan. Use a pan with a removable bottom so you can easily remove your crust when baked.
• Line the crust with a thick foil. Bake it for about 6 minutes then remove the foil. Bake for 6 -8 more minutes or until the crust turns brown.
• Remove crust and cool on a wire rack.

For the Lemon Cream:

• Mix the cream cheese, 1 teaspoon of lemon peel, powdered sugar, and fold in the yogurt.
• Spread the mixture on the base of the cooled crust. Add the berries on top.
• Garnish your tart with fresh mint and whipped topping (optional).
• Cut into wedges and serve

 

Mango Kheer

The thought of mangoes brings alive my childhood memories of summer when the Indian streets are full of vendors selling different varieties of mango - the number of different mango cultivars in India is estimated between 500 and 1,000. I love anything and everything that has mangoes in it so I decided to make this dessert for a party at our place. Just top this dessert with fresh mangoes and it will surely please all your guests ! This recipe will serve 6-8 people.

Ingredients:

• 1/2 cup basmati rice
• 2-3 tablespoons ghee
• 5 cups whole milk
• 3 cardamom finely crushed
• 1 cup mango pulp
• Chopped almonds for garnish
• 1/2 cup sugar

Method:

• Wash and soak basmati rice for at least 1/2 hour. Then drain all the water and keep aside.
• Heat ghee in a heavy bottomed vessel and fry the soaked rice for 4-5 minutes.
• Then add all the milk and crushed cardamom. Cook in low heat, stirring continuously until the milk is reduced and the rice is tender and cooked. It took me an hour to do this.
• Then add sugar and mix it well. Allow the kheer to cool down.
• When the kheer reaches room temperature add the mango pulp and mix it well. Taste and add more sugar if desired.
• Garnish with almonds and nuts of your choice. Refrigerate and serve chilled.

Disney Princess Three Tier Cake

This year I wanted to decorate my daughter's 5th birthday cake with fondant and my experiment was a success- my daughter was super thrilled and she helped a lot making the fondant flowers- here is my proud creation:)

Makhana Kheer (Lotus Seeds Kheer)

Lotus seeds are low in fat and cholesterol free - they make a great snack when you lightly roast them with salt. This kheer is delicious and is served a lot during festival time in India.

Ingredients:

• 1 cup makhana (lotus seeds)
  
• 3 cups whole milk
• 1/2 cup sugar (adjust as per taste)
• Pinch of cardamom powder 
• Few strands of saffron 
• 2-3 tablespoons chopped nuts of your choice
• 2 teaspoon ghee

Method:

• Dry roast the makhana in a pan on medium heat with 2 teaspoon ghee.
• Slice some of the phool makhana into pieces, or very gently crush with a rolling pin without turning into powder.
• Add milk, let boil on medium heat for about 10 minutes, stir occasionally, scrape from the sides, avoid scorching at the bottom of the pan, until reduces and thickens.
• Add sugar, saffron, cardamom powder, and nuts.  Switch off the heat and mix well.  Makhana Kheer is ready to be served warm.    

 

Cranberry Orange Muffins

My husband's birthday is in a few days and my four year old wants to start baking already. So we baked these muffins today with her favorite berry - Cranberry. These were super yum !:) This recipe will make 12 muffins.

Ingredients:

• 2 cups flour
• 3/4 cup powdered sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup dried cranberries
• 1 egg
• 3/4 cup orange juice
• 1/4 cup vegetable oil
• 1 teaspoon grated orange rind

Method:

• Combine dry ingredients.
• Stir in cranberries.
• Beat egg, orange juice, oil and orange rind well for 5-6 minutes.
• Add to dry ingredients all at once.
• Mix well with a beater.
• Spoon into greased muffin cups (fill 3/4 full).
• Spring tops lightly with a bit of sugar.
• Bake 400F 15-20 minutes til lightly browned and firm to the touch.

Baking Tip : Make sure all the ingredients are at room temperature before you start mixing the ingredients. (e.g.- egg, orange juice etc)

Caramel Custard

The smooth silky texture and the lovely caramel topping makes this a wonder in itself. The world loves it and so do I .
I discovered this is one of the easiest desserts to make - it's just that the caramel making process which needs some extra attention.

Ingredients:

• 1/2 cup sugar for caramel
• 1 full egg
• 3 egg yolks
• 1/2 cup fresh cream
• 1/2 cup whole milk
• 1/2 teaspoon fresh orange zest ( orange peel grated with a fine grater)
• 1/2 teaspoon Grand Marnier ( Orange Liqueur)
• Pinch of salt
• 1 tablespoon vanilla essence 
• 1/4 cup sugar     

Method:

• Grease the insides of four custard moulds with oil.
• In a large heavy bottom saucepan, cook and stir 1/2 cup sugar over low heat until sugar is melted and golden. Do not overcook the sugar else it will turn bitter. Pour into custard cups, tilting to coat bottom of cup; let stand for 10 minutes. Caramel sugar is very hot so deal with it carefully.
• In a large bowl, beat the eggs, milk, cream, vanilla essence, grand marnier, orange zest and remaining sugar until combined but not foamy. Pour over caramelized sugar.
• Place the moulds in a large baking pan. Pour boiling water in the pan to a depth of 2 inches. Pre heat oven to 325°F (162°C) and bake for 40-45 minutes until a knife inserted near center comes out clean. Remove from pan to cool on wire racks.  
• To unmould, run a knife around rim of cup and invert onto dessert place. Serve warm or chilled. 
 

 

 

Strawberry Rasmalai

Rasmalai is a popular Indian dessert made with cottage cheese and cream. This is one of Chef Tarla Dalal's recipes. I love browsing through her cookbooks and this one turned out just what I was craving for- you will love it !

Ingredients:

• 12 ready made rasmalai ( with the milk)
• 1/2 cup thinly sliced fresh strawberries
• 1 teaspoon powdered sugar
• 1/4 cup finely chopped fresh strawberry

 Method:

• Combine the sliced strawberries and powdered sugar in a bowl, mix well and keep aside.
• Slice each rasmalai horizontally gently into two pieces.
• Place the lower half of a rasmalai on a clean dry surface and arrange a few sliced strawberries over it.
• Sandwich it using the upper half of a rasmalai.
• Repeat the steps 3 and 4 to make 11 more stuffed rasmalais.
• Add the chopped strawberries to the rasmalai milk.   
• Just before serving, arrange the sandwiched rasmalais on a serving dish and pour the strawberry rasmalai milk evenly on top. Serve immediately. You can garnish this with sliced almonds or finely chopped pistachios if you prefer.

Princess Birthday Cake

My daughter turned four and she is completely into princess dolls and princess stories. So I discovered this amazing princess cake recipe from the Betty Crocker website and it turned out just right. My daughter and all her friends totally loved it.

Ingredients:

• 2 boxes Betty Crocker® SuperMoist® yellow cake mix
• Water, vegetable oil and eggs called for on cake mix boxes
• 3 containers Betty Crocker® Rich & Creamy vanilla frosting
• Red food color
• 1 Princess Fashion/Barbie Doll (11 1/2 inches tall)
• 1/4 cup Betty Crocker® star-shaped candy decors

Method:

• Heat oven to 325°F. Grease a 1 1/2-quart ovenproof bowl (8 inches across top) and three 8-inch round cake pans with shortening; coat with flour (do not use cooking spray).
• In large bowl, make both cake mixes as directed on boxes. (Two boxes of cake mix can be made at one time; do not make more than 2 boxes, and do not increase beating time.) Pour 3 1/4 cups batter into 1 1/2-quart bowl and divide remaining batter among 3 pans (almost 2 cups batter into each cake pan).
• Bake cake pans 23 to 30 minutes and bowl 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. 
• Remove cakes from pans and bowl; place rounded sides up on cooling racks. Cool completely, about 1 hour. Chill cake in fridge for 45 minutes before cutting to reduce crumbs, if desired. If necessary, cut off rounded tops of cakes. Cut bowl cake in half horizontally. Cut 2-inch-diameter hole in center of all 5 cake layers.
• Spoon frosting into large bowl. Stir in enough food color until desired pink color. Place one 8-inch cake on serving plate; spread 1/3 cup frosting over top. Top with second 8-inch cake; spread with 1/3 cup frosting. Repeat with third layer; top with larger bowl cake layer, cut side up. Spread with a small amount of frosting. Top with rounded bowl cake layer, cut side down. Trim side of cake if necessary to make a tapered "skirt."
• Spread thin layer of frosting over side and top of layered cake to seal in crumbs. Freeze cake 30 to 45 minutes to set frosting.
• Wrap hair and lower half of doll with plastic wrap. Insert doll into center of cake.
• Starting at waist of doll, frost cake with downward strokes to make ruffled skirt. Gently press star decors into frosting to decorate neckline and skirt. Unwrap hair. Store cake in fridge until ready to serve.      

Rich Chocolate Cake with Orange Marmalade and Almonds

Hubby's birthday and we all were craving chocolate so here comes the chocolate cake- absolutely divine:)

Ingredients:

Oven Temp: 300F/140C

• 2 cups white flour              ( maida)
• 1 3/4 cup castor or powdered sugar 
• 2/3 cup oil
• 2/3 cup cocoa powder
• 1 cup water  
• 1 tablespoon vanilla essence
• 1 1/2 teaspoon baking soda  
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 eggs 
• 1 Bundt cake tin 

For the Dressing:

• 4-5 tablespoons orange marmalade
• 4-5 tablespoons almonds sliced
• 1/4 cup semi sweet chocolate chips
• Multicolored sprinkles

Method:

• Line the base of the tin with butter paper or grease the base and dust either with flour or sugar till well coated.
• Sift the flour, cocoa, baking soda and powder and transfer into a mixing bowl.  
• Add the salt, sugar, oil, water and vanilla essence.  
• Beat the mixture using a beater, till well blended. 
• Break the eggs one at a time and add to the cake batter and beat till smooth. The batter looks almost glossy when done. 
• Pour batter into the baking tin and bake for 35-40 minutes. To check insert a butter knife into the cake-if it comes out clean then the cake is done.
• Remove from the oven and leave it to cool for 10-15 minutes.
• Place cake in a serving platter and spread orange marmalade on the top evenly. 
• Decorate the top of the cake with sliced almonds, chocolate chips and sprinkles.

       
 

Gajar Halwa ( Carrot Pudding )

A yummy dessert prepared with fresh carrots and milk. You can serve this either hot or cold.
This recipe will serve 4-6 people.

Ingredients:

• 4 cups grated carrots
• 3 cups milk
• 3/4 cup sugar
• 3 tablespoons ghee
• 5-6 cardamoms peeled and seeds powdered
• 4 tablespoons of almonds washed and sliced
• 4 tablespoons of cashewnuts washed and sliced
• 2 tablespoons of raisins
• 1/4 cup grated khoya ( you can use ricotta cheese or fresh soft paneer also )

Method:

• Peel and wash the carrots. Grate carrots with a grater which has big holes. This is to ensure we get thick stands of carrot shreads.
• Boil milk on medium high heat in a non stick pan and reduce it to half.  Stir often to ensure it does not burn or stick to the bottom of the pan.
• Heat ghee in a non stick pan. Add grated carrots to the ghee and stir fry them on low heat for 10-15 minutes.
• Add the reduced milk then and cook for another 5-7 minutes on low flame till the carrots get cooked and the milk is absorbed.
• Add sugar, nuts,cardamom powder and khoya and mix well. Continue cooking on low heat for another 5-7 minutes until the halwa starts to leave the sides of the pan.
• Garnish with nuts and enjoy. This can be stored in the refrigerator for up to a week.

Seviyan ( Vermicelli ) with Cranberry and Almonds

This recipe will serve 3-4 people.

Ingredients:
  

• 3/4 Cup Seviyan
• 1 Liter milk  
• 1/2 Cup sugar  ( adjust as per taste)
• 1 tablespoon Ghee  
• 3-4 tablespoon sliced almonds
• 1/2 cup chopped cranberry  
• 5-6 green cardamoms (peeled and powdered)
• 1 teaspoon raisins

Method:

• Melt ghee in a non stick frying pan.
• Break the seviyan into medium sized pieces. Saute on a low flame till golden brown.  
• Mix milk and cardamom powder and then bring milk to boil.
• Then simmer over low heat till the mixture becomes thick and creamy. This should take 5-6 minutes.
• Add sugar and stir properly.  Add the raisins.
• Switch off heat and cool seviyan to room temperature. Pour in a serving bowl and place in the refrigerator.
• Garnish with almonds and cranberry. Seviyan can be served hot or cold.

Cereal Marshmallow Pops

This would be a great recipe to make with kids. Have them crush the cereal with a rolling pin and then sprinkle onto the dipped marshmallows.

Ingredients:

• 6 ice cream plastic sticks or round wooden sticks with one pointed end 
• 6 large marshmallows 
• 1/4 cup cereal ( your kid's favorite cereal works best )
• 1 bars (1.5 oz each) milk chocolate candy, unwrapped, separated into pieces 

Method:

• Insert one stick into each marshmallow. Place crushed cereal in small bowl.
• In small microwavable bowl, microwave chocolate uncovered on high for one minute, stirring twice, until softened and chocolate can be stirred smooth.
• Dip each marshmallow halfway into melted chocolate, then roll in cereal. Place on plate; let stand at room temperature until chocolate hardens for about 1/2 hour.  

 

Kids Easy Carrot Cake with Chocolate Orange Dressing

My 3 year old daughter loves the idea of cakes and parties so we baked this cake together. It is an instant recipe which kids can bake. We did have a great doll party after the cake was ready.

Ingredients:

• 1 Box Betty Crocker Carrot Cake
• Eggs, Vegetable Oil and Water as per the box
• 25 ml Milk
• 1 Bar Cadbury's Dairy Milk Orange Chocolate Bar ( or any orange chocolate of your choice)
• Sparkles for decoration 

Method:

• Make batter for the Carrot Cake as directed in the box.
• Pour batter into a 12 Cup Fluted Tube ( bundt ) cake pan and bake for 40 minutes.
• Melt chocolate with milk in a non stick pan in low heat for 5 minutes.
• Allow cake to cool for 10 minutes and then drizzle the melted chocolate over the cake.
• Decorate with sparkles and enjoy.

Fruity Sponge Cake Trifle

This dessert is a showstopper and is my all time favorite !

Ingredients:

• 4 cups cold milk
• 2 packages (3.4 ounces each) instant vanilla pudding mix
• 1 prepared angel food cake or sponge cake (8 to 10 ounces)
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1 can (20 ounces) pineapple tidbits, drained
• 1 can (15-1/4 ounces) sliced pears, drained
• 1 pint strawberries, sliced
• 4 kiwifruit, peeled, halved and thinly sliced
• 1 cup fresh or frozen blueberries, thawed

Method:

• In a large bowl, beat milk and pudding mix on low speed for 2 minutes; set aside.
• Split cake horizontally into thirds. Place one layer in a 5-qt. trifle or serving bowl that is 9 in. in diameter.
• Top with a third of the pudding, whipped topping and fruit.
• Repeat layers twice. Cover and chill for at least 3 hours.

Note: Before assembling trifle, check to make sure that the diameter of your serving bowl is large enough to accommodate the diameter of your cake. If the cake is too large, trim it to fit or cut into cubes.

Brownie and Berries Dessert Pizza

You can use any of your favorite fruits and will sure love decorating this sweet pizza. 

Ingredients:

• 1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
• Water, vegetable oil and egg called for on brownie mix box
• 1 package (8 oz) cream cheese, softened
• 1/3 cup sugar
• 1/2 teaspoon vanilla
• 2 cups sliced fresh strawberries
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 1/2 cup apple jelly

Method:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 12-inch pizza pan with cooking spray or shortening.

• Make batter as directed on brownie mix box. Spread in pan.

• Bake 26 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.

• In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth. Carefully spread mixture evenly over brownie base.  

• Arrange berries over cream cheese mixture. Stir jelly until smooth; brush over berries. Refrigerate about 1 hour or until chilled. Cut into wedges. Store covered in refrigerator. 

Sesame Laddoo

Not only are sesame seeds a very good source of manganese and copper, but they are also a good source of calcium, magnesium, iron, phosphorus, vitamin B1, zinc and dietary fiber. 

Ingredients:

• 1 cup sesame seeds
•  ¾ cup jaggery grated
•  ½ cup desiccated coconut or dry coconut powder
•  2 tbsp cashews broken
•  ½ tsp cardamom powder
•  1 tbsp melted ghee (optional)

Method:

• Dry roast the sesame seeds in a non stick pan until brown.
• Add rest of the ingredients except ghee and cashews.
• Grind it into a fine powder. You will find that the oil from the seeds is enough to bind the powder into ladoos.
• Alternatively, I roasted the cashews pieces in ghee since I wanted the flavor and little bit of richness.
• Once the cashews browned, I added them to the ground sesame-jaggery mixture in a bowl and gave it a quick mix.
• While hot, shape them quickly into balls. You can enjoy them simply as powder too.

Rava Laddoo

The combination of rava with some fresh coconut makes this very delicious.

Ingredients:

• Rava / Semolina - 1 cup
• Powdered Sugar - 3/4 cup
• Ghee - 25 gms
• Milk - 25 ml
• Cardamom powder - a pinch
• Cashew nuts - 10 whole nuts
• Raisins - 10 nos
• Grated fresh coconut - 25 gms

Method:

• Heat 2 tsp of ghee in a kadai. Once the ghee is hot enough, simmer the flame and roast cashew nuts and raisins.
• Once the raisins balloon up, remove. Then roast the grated coconut.
• Remove once done. Keep all these aside. Add the remaining ghee and roast the Rava till its well roasted and aroma starts coming out.
• In a bowl, take all the roasted Rava, Nuts, Coconut and add the Cardamom powder. Then add the sugar. Mix well.
• Then slowly add the warm milk into the bowl. Check if you are able to gather as balls.
• When you find that milk added is enough to get you laddos, transfer it back to the kadai and cook in sim for 2 mins. Mix well and then cover it and let it rest for 2 mins. Then immediately make balls or laddoos. 
• Sprinkle some dry coconut on top for decoration.

Notes: While roasting the Rava, make sure you have the flame in sim, else there is a chance of rava getting over roasted. Its enough to add only the required amount of milk to get you to form balls. Depending on the rava and the sugar at times we may not use all the 25 gms. Since we add milk, its best to consume within 5 days of making them. If you store them in fridge, you can have them for a week.

Walnut Chocolate Bread

I made this when we went to a friend's place for dinner and the result was outstanding !

Ingredients:

• 1/2 cup butter, softened
• 1 cup sugar
• 4 egg whites (or 2 whole eggs)
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (8 ounces) thickened plain fat free yogurt

TOPPING
• 1/3 cup finely chopped hazelnuts or almonds
• 1/3 cup miniature semisweet chocolate chips
• 3 tablespoons sugar
• 3/4 teaspoon ground cinnamon

Method:

• In a large bowl, cream butter and sugar until light and fluffy.
• Beat the egg whites slightly.
• Add it to the butter mixture and then beat in extracts.
• Combine the flour, baking powder, baking soda and salt.
• Gradually add to the creamed mixture alternately with yogurt.
• Pour half of the batter into a greased 9-in. x 5-in. loaf pan.
• Combine topping ingredients;sprinkle two-thirds over the batter.
• Top with remaining batter.
• Sprinkle with remaining topping; press down lightly.
• Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean.