For the second day of Cakes and Cookies theme, I chose to make chocolate muffins. My daughter is a great chocoholic and she loves anything chocolate. Muffins are easy to bake and makes a lovely snack for kids. When I went through the list of muffins I have baked, I saw that I don’t have a chocolate muffin in my archive. So I decided upon these muffins and to make it more interesting, I added tutti frutti and choco chips to the batter.
Posts tagged OIL
Let me start this New Year with a delicious chocolate cake. I have been trying to make swiss roll for so many days now. Making a perfect roll without any cracks is a great challenge. And I have been failing badly in it. When I saw a recipe for chocolate swiss roll, I noted that recipe and tried it on one fine day. And like all the attempts, even this failed and I was left with a bowl full of cake crumbs. I didn’t want to make cake pops again. So I searched the net for recipes to use up the cake crumbs and chanced upon a video by Bhavana. That video gave me an idea for these rolls.
Cookies and cream is a combination which has been tried widely in cakes and desserts. So I decided to make my version of the cupcakes. For the cupcake recipe I used my eggless chocolate cupcakes I posted earlier with little change for a more fluffier texture. I also made a video for the same. The batter has an oreo cookie stuffed inside before baking. And the cream has the oreo crumbs in it. And finally, an oreo cookie tops the whole cupcake.
We are now on the third week of Bake-a-thon 2016. This week, I will be posting three cupcakes. To my pleasure, all the cupcakes turned out perfect and I was so happy. These were the first batch of recipes I made for this event. And the very first was made by my daughter. If you are my friend on FB, you might know that I celebrated my birthday on October and my daughter made me those cupcakes. And I have reserved them for this event on blog. My daughter being 10 years old, made thse cupcakes from scratch. And she also made those chocolate gems on top. I had some butter cream from the previous project and it went for the frosting.
Cream Cheese has been a rare ingredient for me as I don’t get it even in supermarkets at my place. So when I saw a recipe for making it at home, I immediately tried it. And it has been my go to recipe for a few years. But recently I found that there is a simpler recipe which produces the most smoothest cream cheese ever at home and I have already made two batches of it. So what do I do with all those cream cheese? I made cheese cakes, cup cakes and three different type of frostings ( video coming soon) and now I don’t have any of the cream cheese left. I think I will make it after two months. It has been an overload of cream cheese last month.
Battenberg cake also known as Domino cake, Neapolitan Roll or Church Window cake is made of two sponge cakes, one pink and one yellow, arranged so that it forms a 2*2 checker pattern. Usually apricot jam is used to stick the cakes and marzipan is used to cover the whole cake. The origin of this cake is England and it is said that it was named in honour of the marriage of Princess Victoria, grand daughter of Queen Victoria to Prince Louis of Battenberg. The cake is made with almonds and I have tried my hand at an eggless version earlier. You can read about it here.
Halloween is just a week far and I wanted to make a cake specially for that. Conceiving a cake idea is really hard. When I am not very sure what to make, I ask my daughter. She usually gives an answer which will form the foundation of my project. So when I asked her for Halloween ideas, she mentioned spooky witches’ fingers. I have it already on the blog so I said no. But after a while, I thought why not make a cake with the spooky fingers. I couldn’t find a single cake made with finger cookies, so decided to make it.
This is one of the most important points to be learned before you start baking. If you have started baking cakes, then you must be familiar with the cakes sticking to the bottom and coming out of the tin in pieces. A very simple technique to make your cake tin non stick is by greasing, lining and dusting the tin before adding the batter. Every baker has a method which works out for them and these are the methods I use which gives 100% results. Some use oil, some apply butter and some go for store bought pan release spray. In this post I will talk about two methods, one with butter, flour and parchment while the second one is with home made pan release. If you are a regular reader, then you might be familiar with my home made pan release post. In this post I will show you how I use it practically. I have made a video for both the methods. Take a look. If you like it, then give a thumbs up for my video, subscribe to my channel and share it with friends.
This is my final loaf for this week. I love to make different types of sandwich loaves as Sruti loves toasted bread, butter and sugar or jam. When I saw this semolina loaf at Sandhya’s space, I bookmarked it immediately. She had used semolina flour to make the bread, but she also mentioned that chiroti rava works well in the recipe. So for my first attempt, I used chiroti rava but I baked it in my Sunflame Oven and it took too long to bake and the crust was so pale, I didn’t want to post it. This bread has a nice crispy crust just like Artisan loaves but the crumb is so soft and tender. For the next trial I used my Morphy Richards to bake and it tuned out perfect. For the second trial, I didn’t have chiroti rava and so went with my regular rava. I ground it to fine consistency and used it in the recipe. The bread turned out to be on the rustic side. Not very smooth and shiny as Sandhya’s but it tasted delicious with an unique flavour.