I baked this simple chocolate orange cake last weekend to celebrate my son's birthday, this cake goes for really very simple process and i enjoyed making them, i love orange flavours in chocolate cake and this time i prepared out this cake with chocolate, orange juice along with orange peels..needless to say how they tasted..we loved much, its a delicious, quite a spongy cake with orange flavour..A fabulous treat to chocolate lovers and i love baking and enjoying this cake with hot coffee for my sunday evening snacks, this cake stays prefect for more than three days in room temperature..Sending to Shabitha's Virtual Party-Chocolaty Dreams..



2cups All purpose flour
3nos Eggs
1cup Sugar
1tsp Baking powder
3/4cup Butter
1/2tsp Baking Soda
1/2cup Dark chocolate pieces
1cup Orange juice( fresh)
1/4cup Orange rinds
1/2cup Milk
Nutella spread
Chocolate vermicellis

Heat chocolate and milk in microwave bowl for 2 minutes, mix well until the chocolate gets well melted...meanwhile mix all the dry ingredients together n keep aside, whisk together eggs,butter, sugar n orange juice, until the sugar get well dissolved...add the milk n chocolate mixture..finally add the orange rinds n whisk everything well..preheat the oven for 350F..

Now add the dry ingredients n mix everything well, pour the cake batter in a greased round pan and bake for 20-25 minutes in middle rack...let them cool..Just spread the nutella spread over the cake and sprinkle some chocolate vermicellis..

Enjoy with a cup of hot coffee..

Ka'ak is a Arabic word which means cake and can refer to several different types of baked goofies produced throughout the Arab World..Ka'ak is a bread consumed often in Arabic world and looks like a large ring shaped bread and covered with sesame seeds or simply prepared with dry fruits and saffrons..Widely sold by street vendors, its usually eaten as a snack or for breakfast with any spread..This ka'ak is prepared with a sweet dough, rolled into ropes and formed as a rings and topped with sesame seeds, instead of za'atar as spice mix widely known and common in Middle Eastern cuisine, this ka'ak is glazed with milk and sesame seeds, as i like sesame seeds over sweet breads..We loved this Ka'ak with butter and jam ,enjoyed having this bread rings for our breakfast and snacks..Sending this Ka'ak to AWED-Saudi Arabia guest hosted by Niloufer, event by DK, Srivalli's Kid's Deligh-Finger Foods...



2cups All purpose flour
1/2cup Whole wheat flour
1/2cup Semolina (fine)
1cup Sugar
1tbsp Active dry yeast
1/4tsp Saffron strands
1+1/2cup Luke warm milk
1/2cup Golden raisin
2tbsp Butter
2tsbp Oil
Sesame seeds (optional)

Mix the active dry yeast in luke warm water with a teaspoon of sugar, keep aside until they turns foamy..Now take all the ingredients in a large bowl, gradually add the foamy yeast mixture and make a smooth and soft dough..keep aside for an hour in a greased bowl...Divide the dough into 8 medium sized balls and cover with a damp cloth and let them rise again for half an hour..

Now take a ball and roll into as a rope, join the ends together..place the rings over a baking sheet, brush the top with milk and springle sesame seeds (optional)..Preheat the oven to 350F...Let them sit again for 10minutes..Bake this Ka'ak to 20-25minutes..

Serve with any spreads or enjoy simply..

Khubz, Khoubz or Khobz is an Arabic word for bread which refer to a flatbread that forms the staple food of many countries like Arabian Peninsula, Lebanon, Syria etc..In Arabic Peninsula, the most common type of bread is mostly a large type of flat bread and its traditionally baked in special oven, the dough is rolled out like pizza dough and it baked in oven..The Arabian style khobz are also called as Khuboos or khubus, its looks similar liks pita bread or either like our Indian roti 'Naan'..Usually this bread is prepared with all purpose flour but i prepared this bread by combining both all purpose flour and whole wheat flour, i got this recipe from Faji's Hot Pot which i bookmarked few days back..Thanks to Faji, i enjoyed making this bread and we loved it with hummus and salad..Sending to Priya's Bookmarked Recipes & to AWED- Saudi Arabia guest hosted by Niloufer, event by DK, Champa's Bake Off & Susan's Yeast Spotting..



1cup All purpose flour
1cup Whole wheat flour
1+1/2tsp Active dry yeast
2tsp Sugar
1tsp Salt
1tbsp Olive oil
1/2cup Luke warm water

Mix the yeast,sugar and salt to the luke warm water and keep aside for 5mins..Take both flours in a bowl, gradually add the foamy yeast,olive oil and knead everything as soft dough..Keep this dough in a bowl for 2hours..After the dough get doubled their volume, punch down and knead again for few minutes..Make 6-8medium sized balls from the dough and keep aside for 10minutes  and cover with a damp cloth..Preheat the oven to 250C..meanwhile roll the balls as medium sized circles, arrange a rolled disc over a baking sheet, finish rolling the dough as disc, bake one by one in the middle rack of  the oven..Bake for 5 minutes until it puffs fully and brown spots appears on the top..

Serve this bread with any spread along with any veggies or meats..

Wanna make some quick, easy breezy and delicious snacks for a lazy evening, u have to give a look at this droolworthy chocolate puffs, this puffs goes for just puff pastry sheet and any chocolate bar broken into large pieces..Actually i prepared this puffs accidently, yep its happens sometimes..I have completely forgotten a puff pastry sheet in my fridge and while cleaning my fridge i saw a puff pastry was sitting sadly, immediately i went for this quick puffs as i dont want make any filling and finished this droolworthy chocolate puffs with some leftover chocolate & almond bar... U believe me or not, i have to struggle to take this click as this puffs got vanished once i removed them from the oven..Its quite an easy snacks even a kid can prepare with the help of an adult..Simple puffs to enjoy with hot coffee or a masala tea or either after ur lunch as dessert, we loved it much..Sending to Shabitha's Virtual Party-Chocolaty Dreams and to Srivalli's Kid's Delight-Finger Food..



1no Puff pastry sheet
1no Chocolate bar (broken as large pieces)

Preheat the oven to 350C...Cut the puff pastry sheets as large rectangle, place a large piece of chocolate bar, fold as pockets and with a fork press the edges..arrange this puffs over a baking sheet and bake for 20-25minutes until the crust turns golden brown..

Enjoy with a cup of tea or coffee...

Peanut butter are our favourite, i do often biscuits or else as simple spread over a toasted bread, yesterday i tried out those creamy peanut butter in my cupcakes along with chocolate..Both peanut butter and chocolate works out wonder together and this cupcakes tastes tremendous and enjoyed for our snacks also for our weekend brunch, with a cup of coffee this nutty chocolate cupcakes goes awesome and we enjoyed having this cute looking cupcakes..To give more crunchiness to this cupcakes i have just sprinkled few almond flakes over to this cupcakes..Sending to Shabitha's Virtual Party-Chocolaty Dreams..



2cups All purpose flour
1/2cup Corn flour
2nos Eggs
1 cup Sugar
1/2cup Creamy Peanut butter
1tsp Baking powder
1/2tsp Baking soda
4tbsp Dark chocolate powder
1+1/2cups Milk
1tsp Vanilla extract
1tbsp Almond flakes

Preheat the oven to 350F, line the cupcake pans with paper moulds..Mix the eggs, sugar,milk, vanilla extract and peanut butter together until they turn smooth, sieve the flours,dark chocolate powder, baking soda and baking powder together and gradually to the already prepared wet ingredients..mix everything well,dont overmix and spoon the cupcake batter to the paper moulds, springle the almond flakes over the batter and bake for 20-25minutes or until a toothpick inserted comes out clean..

I love savoury biscuits that too along with herbs, i often do these sort of savoury biscuits eventhough we have sweet tooth..This time i tried out some savoury biscuits combining barley flour along with all purpose flour and prepared this cute looking savoury biscuits with finely chopped spring onions spiced up with pepper powder, flax seeds, nigella seeds and few red chilly flakes..This biscuits  tastes excellent when they are served with cream cheese topped with some oven roasted bellpepper chunks or else with guacamole y not either with hummus as an appetizier or either simply with a cup of coffee for snacks..We love it and am sending to CWS-Nigella Seeds guest hosted by Umm, event started by me and to Only Event-Low OIl/LOw Calorie guest hosted by Priya,event by Pari and to Srivalli's Kid's Delight-Finger Foods and finally to Akila's Dish Starts With 'B'.



1cup All purpose flour
1/2cup Barley flour
1/4cup Spring Onions (chopped finely)
1tbsp Nigella seeds
2tbsp Flax seeds
1/2tsp Red chilly flakes
1/2tsp Pepper powder
2tbsp Olive oil
Salt
1tsp Baking powder

Mix the flours, baking powder, salt, pepper powder, chilly flakes, nigella seeds, flax seeds,spring onions in a bowl, add the olive oil and enough water and knead everything together as soft and smooth dough, keep aside for half an hour..

Preheat the oven to 350F,line a baking sheet over a baking tray..Dust and roll this dough as large dish, cut as any shape as u desire with cookie cutters, arrange the biscuits over the baking sheet and bake for 20-25minutes until the crust turns golden brown..let them cool completely..

Enjoy with cream cheese, guacamole or simply with salted butter..

Most of us would have known about the famous focaccia,an Italian yeasted and herbed flatbread which ressembles quite like pizza..I got hooked to this potato focaccia when i went through Aparna's Space and i tried sterday this Italian flat bread for our sunday dinner..This focaccia tastes marvellous and very tasty, needless to say that this focaccia was our recent favourite coz everyone loved it much and am surely gonna try with different veggies along with potatoes..I followed each and every step as Aparna went for and the only change i did is i went for whole wheat flour and completely skipped the all purpose flour she used for, i cooked the potatoes partially in salted water before arranging them over the yeasted dough as Aparna did..Thanks a lot to Aparna for sharing this wonderful bread and we loved it with cheese spread and salads..Sending this potato focaccia to T&T-My Diverse Kitchen guest hosted by Srivalli, event by Lakshmi, Champa's Bake Off Event & finally to Susan's Yeast Spotting..



2cups Whole wheat flour
1+1/2tsp Active dry yeast
1+1/2tsp Honey
1/4tsp Salt
1tbsp Olive oil +1tsp olive oil for brushing
2nos Potatoes
Salt
Pepper
2tsp Dry rosemary

Slice the potatoes and cook in a salted water until they get half cooked, pat dry the potato slices and keep aside..Mix the yeast, honey in a luke warm water and keep aside for 5minutes until they turns foamy..Take the flour,salt, rosemary and oil in a bowl, add gradually the foamy yeast,water (if needed) and knead everything a smooth and elastic dough..Place the dough in a greased bowl and keep aside until they double their volume..

Knead the dough, grease a rectangular tin and place the dough over the greased tin and press the dough with ur fingers to the cover the tin..brush the top of the dough with oil, springle the rosemary and arrange the potato slices over the dough..springle black pepper and salt over the dough..Cover with a damp cloth and allow to rise for an hour..Bake this potato foccacia at 350F for 30minutes until the crust turns golden brown..

Serve warm with cream cheese or along with soups or salads..

We love stuffed breads or rolls, this time i tried out making the same stuffed bread with some changes using beets puree, cheese and some spicy mixed veggies masala for stuffing...This bread tastes fabulous to enjoy anytime..Its a prefect snacks for a cold evening weather or else a simple dinner with some salads..We loved enjoying this spicy and cheesy bread along with hot steaming soup for our dinner..This bread will get vanished within few minutes once u remove the bread from the oven..Yeah its really an irresistible bread to enjoy with anything anytime...Sending to Champa's Bake Off, Susan's Yeast Spotting and finally to CWS-Nigella Seeds guest hosted by Umm and finally to Healing Foods-Beetroot guest hosted by Priya, event by Siri and finally to Srivalli's Kid's Delight-Finger Foods..



3cups Wheat flour
1tbsp Active dry yeast
2tbsp Olive oil + few olive oil (for brushing)
1tsp Dry Basil leaves
1tsp Flax seeds
1tsp Nigella seeds
1tsp Salt
1tsp Sugar
1cup Beets puree (luke warm)

Mix the lukewarm beets puree,active dry yeast with salt and sugar and keep aside until its turns foamy..take the flour,oil,dry basil leaves in a large bowl, add the foamy yeast-beets puree to the flour n knead them as dough, they will be extremely sticky, but after kneading them for few minutes they will turn smooth dough... keep the dough in a warm place and dont disturb them for an hour...

Veggies filling:
Heat oil in a kadai,add the mustard seeds n cumin seeds n let them crack, add the chopped onion n stir them until they turns transculent, now add the chopped green chillies followed by the chopped potatoes pieces, carrot pieces with enough salt..cook everything well until the veggies get well cooked, add the chopped coriander leaves n put off the stove...keep aside and let them cool...

Roll the dough into thick square like disc by dusting them with the flour...just spread the veggies filling,springle the grated cheese and roll them into a loaf.. place them in a greased loaf pan and keep the dough again in a warm place until they doubled their volume...Preheat the oven to 350F... now brush the doubled dough with olive oil, sprinkle the flax seeds & nigella seeds..Bake them for 25-30minutes or else until the crust turns firm...Remove from the oven n keep aside for 5 minutes, remove the bread from the loaf pan n let them cool atleast for 30 minutes before serving...

Enjoy warm..

I love baking breads at home, nothing will stop me to try out new and different bakes or breads at home..While going through Aparna's space, immediately i got hooked to this cardamom flavoured banana bread, since its a no knead bread, i wanted to try them the next day itself.. Eventhough she prepared her bread as rolls, i prepared this bread as a single round bread which is quite easier for me to bake off..This bread is very easy to prepare since its doesnt goes for kneading which sounds very interesting for me and i tried this bread day before sterday, this bread came out very well..While baking, the aroma of this bread completely filled my house.. Once everyone came back home, we enjoyed having this bread with nutella spread and jam for our snacks..Thanks to Aparna for sharing this wonderful bread and we loved it.. Sending to T&T-My Diverse Kitchen guest hosted by Srivalli,Susan's YeastSpotting and to Champa's Bake Off Event



3+1/2cups All purpose flour
1/2cup Buttermilk
1+1/2tsp Active dry yeast
1/2cup Luke warm water
1tsp Salt
1tsp Sugar
2tbsp Butter( melted)
1cup Banana puree
1/2tsp Cardamom powder
Extra flour for dusting
Butter for brushing the bread

Take the lukewarm water, buttermilk, yeast,salt, sugar, butter, cardamom powder, banana puree in a large bowl, lightly whisk everything in a large bowl and add gradually the flour without kneading using a wooden spatula,until the flour get well mixed..close the bowl and allow the dough to rise upto two hours in a warm place..Once the dough get rised, arrange the dough in fridge for half an hour, it will be easier to handle the dough..

Grease a regular cake tin with enough butter...Take the dough , dust lightly with flour and roll the dough as a medium sized round shaped loaf, arrange the rolled loaf over the greased cake tin..make some slashes over the dough, cover the dough with a wet towel, allow the dough to rice for an hour again...Bake the bread at 350F for 30-35minutes until the crust turns brown...brush the bread with butter once they came out of the oven..

Enjoy the bread with nutell spread or jams..

Sweet Punch challenge for this month went for savoury quiche and was hosted by Ria..I was really happy to see this savoury bake once i came back from vacation, We love quiche lorraine which quite famous here and its basically prepared with leek chunks, eggs, cream and cheese, this golden onion quiche went for onions,chicken or else paneer or veggies with a homemade pastry sheet...I was really excited to try out this delicious quiche  and enjoyed making them before a week, we loved having this quiche with a simple cucumber salad for our lunch... Its really a filling quiche to enjoy along with a simple salad or soup for dinner or else for lunch with a fruit dessert, i went for a medium sized quiche using a regular cake tin and they turned out really awesome..I made few changes, i skipped the beaten egg in pastry dough and used less butter also used less milk and egg in the filling otherwise i prepared as same as the original recipe went for..



For Pastry Dough:
200gms Maida
50gms Butter (frozen)
1/4tsp Baking powder
Salt
Iced cold water (if required)

Sieve maida,salt and baking powder together, grate the butter and mix it with flour using ur finger tips till it ressembles as coarse sand..add the water and gather into soft dough..roll it in a lightly floured surface and line it over the baking sheet lined in a baking tin..arrange in fridge until u prepare the filling..

Onion & Chicken Filling:
1/2cup Boiled and shredded chicken
2nos Onions (chopped)
3/4cup Milk
100grms Cheese
2nos Beaten eggs
Salt
Pepper
Oil

Heat oil and fry slightly the chicken till its turns golden brown, add the onions and fry until the onions turns caramalised..put off the flame and let this chicken-onion mixture gets cool...Add the milk, cheese, beat eggs,salt and pepper, whish everything well...spread the chicken and onion over the already prepared pastry sheet and pour the prepared milk-egg-cheese mixture..Bake for 25minutes at 350F until the crust turns brown..

 Cool it completely and serve it in wedges..

Its been a while, i didnt baked cookies at home, my little one even started asking me when am gonna make some cookies, so thought of making some cookies with chocolate chips i went for this jumbo cookies which actually get doubled their volume once they get baked..Once these cookies gets ready, u cant imagine how quick they will get vanish.Yeah even they didnt get completely cooled, everyone picked quickly and just enjoyed having them when they were still slightly warm..Those melted chocolate chips tastes absolutely divine and we loved it..This cookies can be stored for two or three days in room temperature in an air tightened box and can be enjoyed anytime of the day..These cookies can be a prefect breakfast along with a cup of warm milk or a delicious snack with a fruit..Sending this cookies to Srivalli's Kid's Delight-Finger Foods..



2cups All purpose flour
3/4cup Sugar
1/2cup Butter (room temperature)
1/2tsp Baking soda
2tbsp Milk
1tsp Baking powder
1tsp Vanilla extract
1/2cup Chocolate chips

Beat the butter and sugar until they turns creamy..meanwhile mix the all purpose flour, baking soda,baking powder and keep aside..Now add the vanilla extract,chocolate chips,milk and the flour mixture to the creamy butter-sugar mixture, mix everything as a smooth dough.Preheat the oven to 350F...make 20 balls from the dough and flatten them as cookies, arrange them over a baking sheet lined over a baking tray..

Bake the cookies in middle rack for 15-20minutes until they turns golden brown...Keep aside for few minutes and enjoy..

I have bookmarked this sprouted chickpea bread from Umm Mymoonah's Sprouted chickpea bread which she send from my Let's Sprouts event..I tried this bread last week using sprouted chickpeas and this bread was really delicious when they were still warm when served along with nutella spread or else with salted butter...We enjoyed having this healthy bread for our snacks with a cup of coffee..I prepared this bread with few changes according to my taste by adding dry basil leaves, whole wheat flour and fennel seeds instead of dry fenugreek leaves and caraway seeds as the original recipe went for..Thanks a ton to Umm for sharing this healthy, nutritious and beautiful bread...Am sending this bread to Only Event-Low Oil/Low Calorie guest hosted by Priya, event by Pari..



2+1/2cups Wholewheat flour
1/4cup Sprouted chickpeas
1tbsp Dry basil leaves
1tbsp Yogurt
3/4tsp Active dry yeast
1tbsp Oil
1/2tsp Sugar
Salt
1/2cup Luke warm water
1tbsp Fennel seeds

Grind the sprouted chickpeas as a coarse paste, in a large bowl take the flour,sprouted chickpeas, dry basil leaves,yogurt, dry yeast, oil, sugar salt, fennel seeds (keep some fennel seeds aside) and water, mix everything together to make a smooth dough, cover the bowl with a lid and leave it in a warm place for two hours..

Once they get doubled their volume, punch down the air and knead the dough for few minutes..I used rectangular mould for making out this bread, flatten the dough and sprinkle the fennel seeds over the dough..Cover it and leave it until they rise again..Preheat the oven to 350F..Arrange the flattened dough in the oven and bake for 20minutes or until the crust turns brown..

Serve with any spread or simply with salted butter..

While browsing through Aparna's My Diverse Kitchen, i got hooked to this crunchy and easy Anzac biscuits..Immediately i tried them out sterday evening for our snacks..This ANZAC biscuits have a beautiful story and there were many versions regarding the origin of this biscuits..This ANZAC Biscuits are a sweet biscuit popular in Australia and New Zealand, made using rolled oats, flour, coconut, sugar, butter, golden syrup, bicarbonate of soda and boiling water. Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I.It has been said that the biscuits were sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.. Today, ANZAC Biscuits are manufactured commercially for retail sale and are popular in Australia and New Zealand...I really wanted to make this biscuits since its goes for very easy ingredients and as Aparna told i dont have neither corn syrup nor golden syrup so i followed exactly as she went for honey and this biscuits turns prefect golden, crunchy outer and chewy inner, u can check Aparna's ANZAC biscuits here..We enjoyed having along with a cup of coffee and we loved it..This ANZAC biscuits goes directly to Kid's Menu hosted by Neha..



1cup Rolled oats
3/4cup Packed brown sugar
3/4cup All purpose flour
3/4cup Dessicated coconut
1/4tsp Salt
1/4cup Butter
2tbsp Honey
1+1/2tsp Baking soda
3tbsp Boiling water

In a bowl mix together the rolled oats, brown sugar, all purpose flour,dessicated coconut and salt together..melt the butter, add the honey and give a stir, now add the baking soda to the boiling water and stir in to the butter-honey mixture..

Now add this wet mixture to the dry ingredients and turn as firm dough, take a tablespoon of dough and rolll it as a ball, flatten slightly with your palm, if the dough is of correct consistency, u will be able to roll as smooth ball..if the dough is bit dry add water or if its too wet, add enough flour..

Preheat the oven to 160C, arrange the flattened biscuits and bake for 12to 15minutes in middle rack, put off the oven once the biscuits turns golden brown, take care not to burn them..Let them cool completely and conserve them in an air tightened box..

First time am making vegetarian pizza at home that too with asparagus and mushrooms with home made pizza sauce and just with cheese, coz its never happens as we love to have anytime pizzas with meats and sausages...I was planning to make something for Niloufer's Soccer Mania, finally using some asparagus, i prepared the toppings for this pizza as soccer ball pattern, eventhough this pizza doesnt looks exactly like soccer ball, i was somewat happy to send this post to Nilou's event, hope she will accept this vegetarian soccer pizza..I wanted to prepare my pizza base somewat healthy and finally i prepared the pizza base with oats and all purpose flour along with active dry yeast, this pizza base tastes extremely delicious also very simple to prepare..We enjoyed having this delectable pizza for our sterday's evening dinner with a simple cucumber salad and we loved it..



Pizza Base:
2cups All purpose flour
1cup Rolled oats
1tbsp Active dry yeast
1tsp Salt
1tsp Sugar
2tbsp Olive oil

Add the active dry yeast, salt and sugar in a cup of luke warm water,mix well and keep aside until the yeast turns foamy...In an another large bowl take the flour, rolled oats, make a well in the centre and add the foamy yeast mixture along with olive oil, knead everything as a soft and stiff dough..arrange in a greased bowl, keep in a warm place for two hours or until they doubled the size..

Once they doubled, punch down the dough and roll them as medium sized discs..arrange this disc over a baking sheet lined in a baking tray..

Pizza toppings:
1cup Button mushrooms
10nos White asparagus (steam cooked)
1cup Home made pizza sauce
1tsp Oregano
1cup Grated cheese

Preheat the oven to 350F..Spread the pizza sauce to the rolled discs, arrange the asparagus as shown in the picture, mix the oregano along with mushrooms , springle over the pizza base finally springle the grated cheese over the veggies..Bake this vegetarian pizza in the middle rack for 20-25minutes until the cheese melts..

Enjoy warm with simple salads..

In Italy, cibatta means slipper which leads many people to call this bread as slipper bread..Ciabatta bread was invented by Italian bread bakers and become very popular throughout the rest of the world, this bread have a very distinct flavor and its very versatile bread to enjoy with anything from appetizier to sandwich..I love ciabatta bread and we buy it for our sandwich, before starting making this ciabatta bread at home i went through my baking books..Finally i got hooked with a simple oval shaped ciabatta bread and immediately i prepared them, i was really nervous about the dough as they got stuck with all over my finger and had a great time to shape it...Once baked this bread was excellent, i can say that its really worth to try out this beautiful bread at home..



3cups White strong flour (i used the white bread flour)
2tsp Active dry yeast
1tsp Sugar

My passion for baking never stops me to try out many various bakes, when i saw last month's Sweet punch challenge with tiramisu cake, i was really sad, dunno how i missed that challenge and dont want to miss anymore those beautiful bakes and immediately i send a mail to the SP group, Divya was kind enough to accept my request and send me immediately this devil's food cupcakes recipe along with the revealing date, i prepared this marvellous, delicious cupcakes before few days ago, its completely a hard task for me to keep this cupcakes away from my family until i take some clicks, yeah they loved it much and they didnt even let me alone to take some clicks before they get vanished, my H had this beautiful cupcakes for lunch as dessert and for breakfast along with coffee, the same happened with my teddies too, they enjoyed each and every bite of the fabulous, droolworthy devil's food cupcakes..I was very happy and really enjoyed making this fantastic challenge, thank god i didnt missed this month's challenge..Coming to the filling, i found this vanilla cream filling very much interesting which is quite light, super delicious and not too fatty when compared to the whipped cream filling, this filling is definitely gonna be a keeper for me to try out with chocolate or any other flavour as filling while am gonna make some cupcakes or muffins next time..



Recipe Source: Baking Bites
For Cupcakes:
1/2 cup butter( room temperature)
2 cups sugar
3 large eggs
3/4 cup sour cream (low fat or full) -can be substituted with yogurt or cream mixed with a tsp of yogurt (i used yogurt)
1 tsp vanilla extract
2 cups all purpose flour
2 tsp baking soda
1/2 tsp salt
1/4 cup cocoa powder
2-oz dark chocolate
1 cup water( boiling)

Method:

Preheat the oven to 350F and lightly grease two 12-cup muffin tins.In a large bowl, cream together butter and sugar until light. Beat in eggs one at a time, followed by sour cream and vanilla extract..In a small bowl, whisk together flour, baking soda and salt. Add half of flour mixture to the butter mixture, followed by the sour cream and vanilla extract, followed by the addition of the rest of the flour mix. Stir well between each addition and mix until no streaks of flour remain.Stir the cocoa powder and the dark chocolate into the boiling water (easiest in a large measuring cup). Pour chocolate water into the rest of the batter and stir until uniform.
Evenly distribute batter into prepared baking cups. Bake for 13-15 minutes, until a tester comes out clean and the cakes spring back when lightly pressed. (It’s fine if you can’t fit both trays into the oven at the same time, just wait until one batch finishes before putting in the second pan)
Turn cupcakes out onto a wire rack to cool completely before frosting and filling.

Vanilla Cream Filling:
2 tbsp all purpose flour
1/2 cup milk (low fat)
1/2 cup butter
1/2 cup granulated sugar
1/2 scraped vanilla bean or 1 tsp vanilla extract

Whisk together the flour and milk and cook in a small saucepan over medium heat until thick. This will only take a few minutes. Stir continuously to prevent the mixture from clumping and do not bring all the way to a boil. When thickened (consistency will be that of a thin pudding or custard), strain with a mesh strainer into a small bowl, cover with plastic wrap and let cool completely to room temperature.When the milk mixture is cool, cream the butter (or shortening) and sugar together in a medium bowl until lightl. Add in the milk/flour mixture and the scraped vanilla bean seeds (or vanilla extract) and beat at high speed with an electrick mixer for 7 minutes, until light and fluffy. Scrape into a pastry bag fitted with a plain tip, or a large ziplock bag with the corner cut off, and set aside until ready to fill your cupcakes.

Chocolate Butter Cream Frosting:
1/2 cup butter, room temperature
1/2 cup unsweetened cocoa powder
2-3 cups powdered sugar
1/4 cup milk
1 tsp vanilla extract

Combine all ingredients in a large bowl and beat, with an electric mixer, until frosting is creamy, 3-5 minutes. Add additional powdered sugar as needed to achieve a thick, but not stiff, frosting that is easy to spread. Add additional milk, if necessary, to thin the frosting if it gets too thick.

To Assemble:
(A photo how-to of the assembly method can be found here.) Take a cooled cupcake and, using a small pairing knife, cut a cone of cake (1-inch across by 1-inch deep) out of the top. Trim off the pointy end of the cone, leaving a flat circle of cake. Set aside and repeat this process for all the cupcakes.

Take the cream filling and squeeze a tablespoon or so into each cupcake cavity, filling the hole up to the top with filling. Top off with a flat circle of cake to plug the hole and keep the filling in place.
Using a butter knife or a small offset spatula, frost each cupcake with a layer of chocolate buttercream frosting. Place a dollop of icing in the center of the cupcake (on top of the cut out circle of cake) and spread from the center to the sides of the cupcake.

If you have leftover filling, transfer it to a fresh ziploc bag and cut a very small opening in one corner. Pipe a swirly line down the center of each cupcake.
Store in an airtight container until ready to serve.

I baked 2 dozen of this cupcakes and i didnt change anything from the original recipe except the flour used in vanilla cream filling...This devil's food cupcakes were extremely moist, delicious and prefect for chocoholic peoples like me to enjoy anytime...

Chocolate, the word itself makes me drool, who will say 'No' to chocolates??? definitely not me that too during special occasions, this weekend was something special for me and i was very much happy to prepare this chocolate fondant cake to celebrate that special day..This fondant cake is one of our family favourite and i do this often for special occasions, eventhough i never ever posted this cake recipe in my space yet, so when i prepared this cake for the special day, i tried to present them with a nutella cream frosting which i tried for the first time at home, i did the frosting very much easily with nutella spread, butter, confectioner's sugar, but the difficult part is to decorate the cake, am not a professional nor took a special baking or cake decorating class till now, its was kinda a hard task for me to decorate a cake, somehow i managed to decorate this chocolate fondant cake, u can also notice that i didnt decorated them prefectly, eventhough everyone at home liked the way i have decorated the cake and enjoyed having them...



Chocolate Fondant Cake:
250grs Dark chocolate bar (broken as small pieces)
150grs Butter (room temperature)
4nos Eggs
1/2cup Sugar
1/2cup Self raising flour

Preheat the oven to 350F..Beat the butter and sugar until they turns soft and smooth, meanwhile separate the egg yolks, beat the yellow yolks along with the butter-sugar mixture until they turns pale..In a microwave safe bowl, add the chocolate pieces with few water and melt them for few minutes, add this melted chocolate to the already prepared butter,sugar and egg mixture...Give a stir, now add  the flour, its will be very thick to mix,dont worry, stir them well and keep them aside...Beat the egg whites with a pinch of salt until they turns foamy, beat until the soft peeks form..now fold this beatened whites to the chocolate-flour mixture, little by little until they get well mixed..

Pour this cake batter in a greased round pan, bake for 20-25minutes or until a skewer inserted cames out clean..Keep aside and the cake get cooled completely..

Nutella Cream Frosting:
5tbsp Nutella spread
1cup Butter (softened)
1+1/2cups Confectioner's sugar
1tbsp Milk

Take all the ingredients in a bowl and beat until everything get well mixed...fill this cream in a ziplock bag, make a small hole, press this cream over the already prepared cake, using a spatula spread the frosting over the cake and with the remaining cream,decorate the cake as u desire, i springled few chocolate vermicelli over the cake..Keep them in fridge for two hours and serve them..

Enjoy!!

I fond always for sweet buns, its has been a long i prepared sweet buns at home, while i was planning to make out some sweet buns at home this time, i wanted to make them with some nuts while going through my pantry i got a bag of almond powder and almond flakes which was sitting since a month, immediatley i gathered all the ingredients to make out these sweet buns with almond powder and almond flakes..This bun is really very simple to prepare, delicious to enjoy..Just dip this sweet buns in a cup of tea and enjoy it either for breakfast or for dinner, they will tastes absolutely divine, also u can serve them with nutella spread or with fruits jams and butter..This buns stays prefect for three to four days in room temperature and for month if they are freezed in  ziplock bags,once they get defrost, just heat in preheated oven or in microwave oven and enjoy as u desire...



4cups Bread flour /All purpose flour
1cup Almond powder
1/4tsp Almond extract
2tbsp Active dry yeast
1cup Confectioners sugar +2tbsp Sugar
1/2tsp Salt
1no Egg (beatened)
1/2cup Butter (softened)
1cup Luke warm milk
Almond flakes
Egg yolk+Water (to glaze)
Water as per need

Add the active dry yeast, sugar and salt to the luke warm milk and let this mixture sit for 5 minutes,until the yeast turns foamy..Now add the softened butter, confectioner's sugar,beatened egg,bread flour,almond powder,almond extract and the foamy yeast mixture ,water (if needed) and knead as a soft  and smooth dough, arrange this dough in a greased bowl and keep this bowl in a warm place for an hour with lid closed until the dough doubled their volume..

After an hour, make 10-12 medium sized balls, knead well until the dough turn soft, shape them as buns..Arrange them over a baking sheet lined over a baking tray..let them sit again for an hour or until they doubled their volume...Preheat the oven to 350F..meanwhile brush the buns with egg yolk mixed with water, springle the almond flakes and bake them in middle rack of the oven for 25-30minutes until the crust turns golden brown..

Enjoy warm!!

For some reason, i wasnt able to bake breads last few weeks, yesterday i got to bake something as everyone at home started asking when i gonna bake breads..So without any hesitation, i started searching through my baking cookbook and i got hooked with this rosetta rolls..While going through google, i wasnt able to get the origin of this rosetta rolls, anyhow i was happy to try out this beautiful and spongy rolls and we guys enjoyed a lot with nutella spread and strawberry jam with butter, i prepared 12 rolls and they vanished for few minutes and everyone enjoyed having this rosetta rolls for snacks with hot chocolate, both together tastes divine even my hubby asked me make more rosetta rolls next time as he enjoyed a lot with nutella..



5cups White bread flour or All purpose flour
50g Butter (room temperature)
1/4cup Olive oil
1/4cup Sugar
2tbsp Dry active yeast
1tsp Sugar
1tsp Salt
Milk (to glaze)
All purpose flour (to dust)
1/2cup Luke warm water

Mix the yeast, salt and sugar in luke warm water, stir well and leave in warm place for few minutes until the yeast turns foamy..Keep aside quarter cup of the bread flour and put the rest in a bowl, make a small well in the middle of the flour, pour the yeast mixture, butter oil, sugar and add a cup of warm water, stir it with wooden spoon until the dough turns sticky ball, knead the sticky dough over a floured surface, add the remaining flour to the sticky dough and knead for few minutes, until the dough turn smooth and elastic...Grease the bowl and arrange the dough , cover the dough with a damp cloth and let it sit in warm place for an hour..

After an hour, punch the dough and knead the dough again..make 10-12balls from the dough..place the balls in a greased baking tray, using a round cutter press a deep indent in the centre of each balls (but mine got disappeared once i left them to sit for an hour again)..let them sit for an hour or doubled their size..Preheat the oven to 350F, meanwhile brush the rolls with milk and sift a thin layer of flour over them..Bake for 25-30minutes or until golden..Cool completely and enjoy with jam or nutella spread...

Marble cake is a sponge cake prepared with two batters prepared with vanilla flavoured batter and the another one is with chocolate batter,marble cake wasnt that much complicated, its quite very easy to prepare with a white batter, and this batter is divided in two bowls in which melted chocolate is added to one half..Its very simple to make swirls with the white and chocolate batters by pouring alternatively and then with a knife just make swirls through the two batter to blur the lines...I prepared this cake with thick yogurt and canola oil instead of using batter, this cake is quite a guilt free cake prepared simply with yogurt and oil..Finally i served this marble cake with powdered sugar and we enjoyed this spongy cake for our snacks..



2cups All purpose flour
1cup Corn flour
2cups Sugar
4nos Eggs
1cup Yogurt
1cup Canola oil
1tsp Vanilla extract
150grms Dark chocolate bar
1tsp Baking powder
1/4tsp Baking soda

Mix together the all purpose flour,corn flour, baking powder and baking soda and keep aside..Beat together the eggs and sugar until it turns pale and smooth, now add the yogurt and oil ,beat everything again for a while..now add the flours , stir everything well and dont overmix..Meanwhile melt the chocolate bar with few water in microwave oven for 4minutes, divide the already prepared batter in two bowls, to the one bowl add the vanilla extract and mix it while in another bowl add the melted chocolate and mix it..Preheat the oven to 350F..



Greased a round pan or loaf pan, pour the vanilla flavoured batter first, then pour the chocolate batter, with a knife make some swirls through the batter to marbleize it..Bake for 25-30minutes in middle rack or until a toothpick inserted in the centre comes out clean..keep aside and let them cool, springle some powdered sugar over the cake before serving..

Serve warm or at room temperature..