As I mentioned in my last post, candy is testing my patience. Yesterday, I had planned on a vegetarian marshmallow. The mixture turned out beautifully and I let it set for 2 hours. But even after the setting time, my marshmallow didn’t set and I found that the problem was with the veg gelatin I used. So I just skipped posting yesterday as I was so frustrated. But I couldn’t skip it today also. I was searching for a foolproof easy breezy recipe when I stumbled on white chocolate fudge. There are too many versions of the fudge, some were even complicated, but I stayed away from those recipes. I went for a microwave version of an easy recipe. This recipe is so easy that even a kid can do it.
Posts tagged CONDENSED MILK
December is going to be a busy month. Apart from the usual BM I do every month, I have also signed up for another event Bake-a-thon, brain child of Srivalli. This is an event which happens ever December, but this is the first for me. On all Mondays, Wednesdays and Fridays we need to post a recipe which has been completely baked in oven. As I love baking, I didn’t even think twice.
The No Bake Gulab Jamun Cheese Cake or fusion cheese cake has been in my mind for such a long time. Till now I am not at all satisfied with the texture of the cheesecake. I want it to be set as a soft custard, but it is slightly runny and very creamy. Though it tastes good, it doesn’t look good if you try to cut a slice of it. That involves using the perfect amount of the setting agent. I am still doing a lot of experiments and I hope I will get it right. There is also one more type of cheesecake which doesn’t involve any setting agents. Mix the sweetened cream cheese with whipped cream and you get a light airy moussey filling which holds it shape and just melts in the mouth.
When I was in college, in Mysore, we used to visit bakeries during free hours, and the only cake I would order was honey cake. With syrup oozing out of the cake, it was such a tasty delight. And after finishing college, I stopped eating eggs and so never went to a bakery after that. It has been nearly 18 years since I stopped eating eggs and it has been that long since I tasted a cake from a bakery. I used to be so crazy about cakes and I think it is the only reason I started making cakes at home. And I never ever dreamed that I would be in a position of advising others regarding baking. It is really so hard to guess life.
When I was thinking of another popsicle recipe, I remembered the pack of chia seeds which Priya gave during a meet. So I combined the milk pospsicle recipe with some chia seeds and thus a delicious popsicle resulted. But before going into the recipe, I would like to share with you the day’s incident when I made these popsicles. I had both chia seeds and black poppy seeds in my fridge. I even had written down on the pack as chia seeds as I know I would become confused. That day, when I prepared the milk mix and I went to bring the chia seeds. I completely forgot about the pack written as chia seeds and brought with me a pack of black seeds. My mind was else where and was completely blocked, I think. I added a table spoon of the seeds to the milk and let it sit for 10 minutes. When I returned back, the seeds were the same size and I was confused. Only then my mental block cleared and I saw my mistake. I have added poppy seeds instead of chia seeds. I then filtered the milk and added chia again and let it set in the kulfi moulds. So learn from my mistake. Do not add anything before you are 100% sure about the ingredient.
While preparing the dishes for this BM, I was on a cooking spree. I completed three dishes a day during the last week of August. And on the day I made Kala Jamums, I also made these Channar Puli. This is a Bengali sweet made with paneer. Though some posts say that it is gulab jamun made with paneer, I felt that it tasted different with more flour in the recipe. I saw this first at milkmaid website. The recipe uses sweetened condensed milk in the dough and uses comparatively larger amount of maida.
For the fourth day, here is a sweet which has been in my to do list for long. Ever sice I started blogging, I wanted to try these dry kala jamuns, but never got an occasion for that. This Indian milk sweet theme fitted it perfectly and so I noted it down on my board. Kala jamuns are as the name suggests very dark in colour and are not served with syrup like the regular gulab jamuns. These are on the drier side without any syrup dripping from it. That is what makes it more tasty. When I was a kid, I used to love that sugar syrup more than the jamuns and I used to drink it after relishing the jamuns. But now, I couldn’t even think about that with out my teeth aching. So nowadays, I prefer these types of dry sweets which are not overly sweet.
After a long time, I am back with a Baking Basics post. This one is strictly for beginners. If you are searching for a chocolate cake recipe which is butter based and which needs to be so delicious, then this one is for you. After trying hundreds of cake recipes, I have zeroed in on four recipes, two of them are oil based and two are butter based. These recipes are so versatile and I can create any flavour using them. I have already posted the oil based Eggless Vanilla Cake and Eggless Chocolate Cake and butter based Vanilla Cake Recipe. The butter based chocolate cake have not yet featured here. Though I posted it for a decorated cake post, I don”t have a separate post for the cake. So here comes the chocolate cake recipe.
I don’t know how many times I have mentioned this, I am a great fan of milk sweets, that too paneer based Bengali sweets. I have lived in Calcutta for a few years of my child hood. Though I don’t remember those days, my love for Bengali sweets comes from it. Before I started making sweets myself, my dad used to bring me milk sweets from shops and we two would love to relish those sweets. After I started blogging, I decided to try all my favourite sweets. If you look at my first post, it is Gulab Jamun made with home made mawa. So when I was trying to decide on themes for this Cooking Carnival, I selected Milk Sweets as a theme. You will be seeing six milk sweets this week which may seem simple and easy to make but are absolutely delicious. Don’t forget to check my blog this week if you love sweets.
Last month I made a batch of cream cheese with my usual home made cream cheese recipe ( click on link to read the post). I was planning on a cheese cake with it and I saw a chocolate cheese cake online. Sorry, I forgot where I saw it as it was months back, but I had the proportions noted down. The cheesecake uses white chocolate for the filling and some dark chocolate for decorating the top. As plain dark chocolate is used, it becomes crunchy after chilling which makes it difficult to slice the cheesecake. If I make it next time, I will add dark chocolate ganache instead of chocolate. If you are making this note this point. If you want it soft, go for ganache and if you love crackling chocolate then follow the recipe given.