Category: Sweet Nothings / Desserts

Cinnamon Cupcakes with Nutella Frosting

I absolutely love cupcakes! They look so pretty…and cheer everyone up! ๐Ÿฆ๐Ÿ˜‹ and easy to whip up for any occasion ๐Ÿ˜ I don’t believe anyone has ever said ‘no’ to a cupcake ๐Ÿ’“
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I baked these today to welcome my hubby who had been travelling for a few days…I had asked when he was leaving..what he’d like when he was back? Cupcakes! He said ‘cupcakes’ ๐Ÿ˜š ๐Ÿ˜š I know he meant my Nutella Filled Mocha Cupcakesย but I meant to do something different. Easy obviously, but a different flavour….something that compliments this romantic climate…so decided on some warm Cinnamon ๐Ÿ˜˜ Besides, I remember he was so happy when I had made some Instant Doodh Pedaย to welcome him home the last time he was travelling a few days ago!

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Frosting! I really wanted some frosting on these cupcakes but I am not good at icing/ frosting. Fact be told, have never even tried…someday maybe ๐Ÿ˜€ Hence, kept it very simple and old-school. I used some Nutella, keeping in mind my hubby’s love for it, and used the easiest frosting technique ever…simply smothering!!! Grab a butter knife..dip it in some Nutella and spread it on the top of the cupcakes! Full of flavour and so simple ๐Ÿ˜œ and completely approved by my hubby! Happy me! ๐Ÿ‘ ๐Ÿ’ƒ

Lets get to know the recipe,…and it’s eggless!

Yield: 24 mini cupcakes / 12-13 regular cupcakes

Equipment: an electric whipper (optional, use a wired whisk otherwise), measuring spoons/cups, a mixing bowl, cupcakes moulds/tray, cupcake liners, a butter knife, a tablespoon, a wooden spatula, a sieve.

Ingredients:

For the Cupcakes:

2 cups APF (maida)

120 gms softened butter

1+1/2 cups castor sugar

1 tsp vanilla extract

1 tsp cinnamon pwd

1 tbsp baking pwd

1 cup yogurt (at room temp)

1/2 cup milk (at room temp)

For the Frosting:

1/2 cup Nutella ๐Ÿ˜€

Method:

For the cupcakes:

Pre-heat the oven @ 180’C and line the cupcake tray with paper liners (skip if using silicon moulds) before you start prepping the batter for the cupcakes.

In the mixing bowl, add the softened butter and sugar. Cream these together until light and fluffy using an electric whipper (you can use a wooden spatula to do this step manually too, it will take about 15 mins to get a fluffy and light consistency). Add the yogurt and mix well. Next add the vanilla essence and the milk. Mix again so that its a smooth mixture. Next, sieve in the flour, cinnamon pwd and baking pwd into this mixture. Fold everything together gently using a wooden spatula. Your batter is ready. Pour 1 tbsp of the batter into each lined mould for mini cupcakes (pour 2 tbsp if making regular cupcakes), basically the mould should be just 2/3 full, leaving some room for rising and getting a even cupcake.

Bake the mini cupcakes for approx 20 mins @ 180’C and the regular cupcakes for 25-30 mins @ 180’C. Once done, let these cupcakes cool for 30 mins on a cooling rack. You can serve them without the frosting as well ๐Ÿ˜Š

For the frosting:

Simply take some Nutella on the butter knife and spread it on the cupcakes generously! That’s it! You can sprinkle some sugar balls, etc for brightening these beauties…I have used some ๐Ÿ˜‰

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Enjoy these…you’ll keep wanting more!

Love,

Shreya ๐Ÿ’—

Instant Doodh Peda

Instant Doodh Peda is one of my go to recipes when I want a homemade treat for a pooja or just as some Indian dessert. It’s quick, delicious and can be made with just 5 easy ingredients from your pantry!ย 

Instant Doodh Peda is basically a milk fudge. It is slightly chewy and has very milky yet creamy flavor. I can never resist these and end up making them very often ๐Ÿ™‚ The best part about this recipe is that it doesn’t take up hours of your time nor does it demand a long list of ingredients.

Instant Doodh Peda

Instant Doodh Peda can come in extremely handy when making a list of sweets and savories you wish to make for Diwali. It’s so quick that you can save this one for the very end. Once you have the ingredients ready, prepping the dough takes about 10-15 minutes. Then once the dough id cooled off, shaping these little beauties won’t take too long either.

Instant Doodh Peda

Instant Doodh Pedaย keeps well for two to three days. I suggest that once you have shaped them, let them sit in the refrigerator for about 5-10 minutes so that they set completely. You can shape them as you like, decorate them as you like, they will taste great.

If you like instant recipes, do have a look at these
Mysore Pak
Instant Kesar Peda
Khoya Burfi

Let us make these Instant Doodh Pedas now.

In the non stick pan, pour the condensed milk. Add the milk powder & the cardamom powder.
Use a whisk to mix everything into a smooth, lump free batter.
Turn on the heat now, keep it on medium flame. Keep whisking while it cooks.

Instant Doodh Peda
Once this mixture starts leaving the sides of pan in approximately 5-6 minutes, add the ghee and whisk again until it cooks off and forms a thick dough like consistency.
Took me about 4-6 minutes to get to this stage.

Instant Doodh Peda
But do not over cook the mixture as that results in hard pedas.
Turn off the flame. Let the mixture cool down for about 10-15 minutes.
Grease your palms with some ghee, take approximately a tbsp. of the mixture, roll it in your palms giving it the desired shape.
Repeat for the remaining mixture. Garnish the pedas with some pistachio slivers and edible silver. Let them sit for about 5-10 minutes in the refrigerator before you serve them.
Store these at room temperature if it is not hot, they sat fresh for 2-3 days.

Instant Doodh Peda

Instant Doodh Peda

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 10-12 medium pedas

Instant Doodh Peda is a delicious Indian milk fudge made with 4-5 ingredients. The prepping takes a little time and it is perfect for the festivities.

Ingredients

  • 1 cup milk powder
  • 1/2 tin condensed milk ( approx. 200 gms )
  • 1/2 tsp. cardamom powder
  • 2 tsp. ghee + 1 tsp used to grease the palms
  • 1 tbsp. pistachios slivers for garnish
  • edible silver to garnish

Instructions

  1. In the non stick pan, pour the condensed milk. Add the milk powder & the cardamom powder.
  2. Use a whisk to mix everything into a smooth, lump free batter.
  3. Turn on the heat now, keep it on medium flame. Keep whisking while it cooks.
  4. Once this mixture starts leaving the sides of pan in approximately 5-6 minutes, add the ghee and whisk again until it cooks off and forms a thick dough like consistency.
  5. Took me about 4-6 minutes to get to this stage.
  6. But do not over cook the mixture as that results in hard pedas.
  7. Turn off the flame. Let the mixture cool down for about 10-15 minutes.
  8. Grease your palms with some ghee, take approximately a tbsp. of the mixture, roll it in your palms giving it the desired shape.
  9. Repeat for the remaining mixture. Garnish the pedas with some pistachio slivers and edible silver. Let them sit for about 5-10 minutes in the refrigerator before you serve them.
  10. Store these at room temperature if it is not hot, they sat fresh for 2-3 days.

Notes

I have used a condensed milk which was slightly yellowish in color hence the pedas have turned out into a beautiful golden color. If you use white condensed milk, the pedas will be white. These pedas are slightly chewy due to the condensed milk and not powdery.

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Love,
Shreya

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Instant Doodh Peda

Adapted from Sharmis Passion

The 10 Minute Chocolate Pudding (Eggless)

ย The 10 Minute Chocolate Pudding (Eggless) is absolutely melt in the mouth delicious, easy to make and one of my go to desserts when I’m in a rush and not really in the mood to bake something ๐Ÿ™‚

The 10 Minute Chocolate Pudding (Eggless)

The 10 Minute Chocolate Pudding (Eggless) is so gooey and luscious, you’ll wonder if it’s full of cream and butter or even eggs! But, this pudding has no eggs or cream. Just a dash of butter!ย The 10 Minute Chocolate Pudding (Eggless) is wonderfully light and makes for great show stopper! Your guests wont stop raving and asking you for the recipe.

The 10 Minute Chocolate Pudding (Eggless)

The 10 Minute Chocolate Pudding (Eggless)ย can be prepped in about just 10-12 minutes and then the refrigerator can do the rest, lol!! Just cook the pudding base for 10 minutes and let it set in the refrigerator. The pudding sets in just 2-3 hours. I have garnished/ topped the pudding with some seasonal fruits and dusted some cocoa powder. Love this idea of garnish from Deeba’s IG post!

The 10 Minute Chocolate Pudding (Eggless)

I added some milk chocolate shavings. just for some texture. But you can present it as you like, some crushed nuts or chocolate chips, etc. will also taste awesome and look really nice! This pudding keeps well under refrigeration for 2 days. Just cover each serving with some cling wrap.

Let us make some yummy pudding!!

In a sauce pan, add all the dry ingredients and whisk well.

the-10-minute-chocolate-pudding-eggless

Add the milk and whisk once again. There should be no lumps.

the-10-minute-chocolate-pudding-eggless
Set the sauce pan on medium heat and keep whisking lightly while the contents come to a bubble.

the-10-minute-chocolate-pudding-eggless
You will notice the ingredients begin to thicken in 3-4 minutes as we have used cornstarch.
Take the pan off the heat, add the butter and vanilla extract.

the-10-minute-chocolate-pudding-eggless
Whisk it lightly.
Pour it into your serving bowls / glasses and chill for 2-3 hours before serving!

the-10-minute-chocolate-pudding-eggless

The 10 Minute Chocolate Pudding (Eggless)

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 3 hours, 15 minutes

Yield: serves 3-4

Delicious, luscious, melt in the mouth, rich, egg-free and no-bake Chocolate Pudding must be on your menu!! Just 10 minutes of prep and that's it!

Ingredients

  • 2/3 cup sugar
  • 1/4 cup cocoa powder
  • 2 cups milk
  • 3 tbsp. cornstarch / corn flour
  • 1/4 tsp salt
  • 2 tbsp. unsalted butter
  • 2 tsp vanilla extract / essence
  • 2 tsp vanilla extract / essence

Instructions

  1. In a sauce pan, add all the dry ingredients and whisk well.
  2. Add the milk and whisk once again. There should be no lumps.
  3. Set the sauce pan on medium heat and keep whisking lightly while the contents come to a bubble.
  4. You will notice the ingredients begin to thicken in 3-4 minutes as we have used cornstarch.
  5. Take the pan off the heat, add the butter and vanilla extract.
  6. Whisk it lightly.
  7. Pour it into your serving bowls / glasses and chill for 2-3 hours before serving!

Notes

Use unsalted butter. This puddings keeps fresh for 2 days in the refrigerator. I've used 2% milk.

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the-10-minute-chocolate-pudding-eggless

Love,
Shreya ๐Ÿ’ž

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the-10-minute-chocolate-pudding-eggless

Spiced Mango Popsicles

Summers or no summers …I can’t resist a Popsicle!! I enjoy my Popsicles even in the winters… So how could I ever miss out them in these hot days ๐Ÿ˜‰ LoL!ย 

I like all kinds of Popsicles..except the milky/yogurt based ones…don’t know why, but I don’t really care for those much. Kulfisย are a different story altogether …I adore themโ˜บ๏ธ…but we’ll discuss that some other time!

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Now…Mangoes! It’s raining mangoes everywhere! And I love my Alphonso so much…no summer’s ever complete without it… There are many variants out there when it comes to mangoes…but I usually don’t like any other variant ๐Ÿ˜ฌ Anyways, that’s me! I am sure there are many Alphonso lovers out there..!

Like each year, I made aam-ras to go with Puris and Parathas. Wow! Had so much fun devouring that!

Then came the good, old mango milkshake…yup enjoyed too many glasses..have lost count! ๐Ÿ˜‰ But Popsicles! Ya..now that I wanted to do! Wanted to do a twist on the classic Mango Popsicles ! And twist I did..it’s easy, quick and oh so yummy!

It’s a mildly Spiced Mango Popsicle! I have used some exciting flavours to give it that bit of warmth will take you by surprise between icy cool licks! ๐Ÿ˜›๐Ÿ˜›๐Ÿ˜› the Mr. & I ..we both liked it and I am gonna be making another batch soon! Are you ready to get yours started?! Well, here’s the easy – peasy recipe..

Yield: 6 popsicles

Equipment: a mixing bowl, Popsicle moulds.

Ingredients:

Pulp of 3 large mangoes

1 tbsp lemon juice

2 pinches nutmeg pwd

1/2 tsp chilly flakes

1 tbsp basil seeds ( Sabjaa seeds) pre-soaked in some water

6 ice cream sticks

Method:

Stir together all the above mentioned ingredients except the soaked basil seeds in the mixing bowl well. Pour it into the moulds. Then layer some of the soaked basil seeds onto each pulp filled mould and cover the moulds with aluminium foil and place in the freezer for about an hour. Next, get the moulds out, the Popsicle would have set somewhat by now but would still be slushy. Insert the sticks into each mould right in the centre. Cover & pop the moulds back into the freezer for a minimum of 5-6 hours. To unmould the popsicles , dip each mould in a bowl of water for about a minute or so, and gently pull the stick out.. And voilร ! There you have your popsicles! Ice pops! Whatever you call them๐Ÿ˜€

Tip: You could leave them in overnight too…but I don’t think they’d last that long! ๐Ÿ˜œ

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Enjoy your summers! It’s just the beginning ๐Ÿ˜†

Love,

Shreya ๐Ÿ’–

Inspired from here.

Loaded Oreo & M&M Squares | Oreo and M&M Cookie Bars

Loaded Oreo & M&M Squares should be your go to dessert if you are an Oreo lover!! You’ll not give these a second thought before you give them a go! These are really easy to whip up and taste absolutely yummy, gooey & super fudgy. All that in about 45 minutes!!ย 

Loaded Oreo & M&M Squares

Loaded Oreo & M&M Squares are made with just some leftover Oreos, a large pack of M&Ms and a few other ingredients easily available in the pantry ๐Ÿ™‚ This recipe needs no beating or whipping, so easy that even kids could manage these. And let’s not forget, kids love munching on these. Serve it to them with a glass of chilled / warm milk or their favorite ice-cream shake!

Loaded Oreo & M&M Squares

Loaded Oreo & M&M Squares taste better than they probably sound. They have a gooey, melt the mouth yet firm texture which is absolutely addictive, if I must say so myself! The man and I, we love theseย Loaded Oreo & M&M Squares and I literally have to hide a few for myself, lol!! Almost makes me forget my Whole-wheat Fudge brownies ๐Ÿ˜‰ which are eggless if you must know. Totally drool worthy! But if you try theseย Loaded Oreo & M&M Squares, you’ll probably love them more than a brownie. Take that from me!

Loaded Oreo & M&M Squares

Loaded Oreo & M&M Squares are perfect for game night treats or a school bake sale, perhaps for edible gifting too??!! I’ve served these slightly warm with some Vanilla Ice Cream, that makes for a scrumptious dessert. One can pair them with any ice cream of your choice but vanilla seems to work the best for me ๐Ÿ™‚ Anyways, let’s go forward with this recipe.

Preheat the oven @ 180′ C.
Line a 8″X 8″square baking tin with parchment paper and let some of the paper flow out of the tin on all four sides. It’s easier to unmould the squares later this way. Grease the parchment paper with some butter.
Use the large microwave safe bowl and melt the butter in the microwave at high for about 40-50 secs.

Loaded Oreo & M&M Squares
Let the butter sit for 5 mins before you add the egg, else the egg will simply scramble.
After 5 mins, add the egg and sugar to the melted butter and mix it well.
Add the vanilla extract to it and mix well.
Now add the flour to the egg & butter mixture and stir until well combined. Don’t over-stir the mixture.
Next, add the chopped cookies along with a few MnMs and stir everything well.

Loaded Oreo & M&M Squares
Pour the batter into the prepared baking tin and flatten using a spatula.
Next sprinkle the remaining M&Ms on top of the batter and press very slightly to set everything well.

Loaded Oreo & M&M Squares
Bake for about 25-30 mins. When it’s ready, the edges should be slightly brown and the top should be set.
Do a toothpick test, the toothpick if entered in the center, should come out clean or with a few moist crumbs. But no sticky batter.
Allow the squares to rest in the tin for at least 30 mins on the cooling rack before you slice and serve.

Loaded Oreo & M&M Squares
Enjoy these squares, either warm or cold. They keep up to a week when stored in an airtight container.
You can freeze them too for over 30 days.

Loaded Oreo & M&M Squares

Loaded Oreo & M&M Squares | Oreo and M&M Cookie Bars

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 16 squares

Gooey, yummy and slightly chewy, these Oreo and MnM squares are so scrumptious. They don't call for too many ingredients and come together in a breeze.

Ingredients

  • 1 cup APF (Maida)
  • 15 nos. Oreo cookies broken into pieces (I have used chocolate cream Oreos)
  • 1 cup light brown sugar / Demerara sugar
  • 1 tbsp. vanilla extract / essence
  • 1/2 cup M&Ms (or Cadbury Gems)
  • 1 stick unsalted butter
  • 1 medium sized egg @ room temperature

Instructions

  1. Preheat the oven @ 180' C.
  2. Line a 8"X 8"square baking tin with parchment paper and let some of the paper flow out of the tin on all four sides. It's easier to unmould the squares later this way. Grease the parchment paper with some butter.
  3. Use the large microwave safe bowl and melt the butter in the microwave at high for about 40-50 secs.
  4. Let the butter sit for 5 mins before you add the egg, else the egg will simply scramble.
  5. After 5 mins, add the egg and sugar to the melted butter and mix it well.
  6. Add the vanilla extract to it and mix well.
  7. Now add the flour to the egg & butter mixture and stir until well combined. Don't over-stir the mixture.
  8. Next, add the chopped cookies along with a few MnMs and stir everything well.
  9. Pour the batter into the prepared baking tin and flatten using a spatula.
  10. Next sprinkle the remaining M&Ms on top of the batter and press very slightly to set everything well.
  11. Bake for about 25-30 mins. When it's ready, the edges should be slightly brown and the top should be set.
  12. Do a toothpick test, the toothpick if entered in the center, should come out clean or with a few moist crumbs. But no sticky batter.
  13. Allow the squares to rest in the tin for at least 30 mins on the cooling rack before you slice and serve.
  14. Enjoy these squares, either warm or cold. They keep up to a week when stored in an airtight container.
  15. You can freeze them too for over 30 days.

Notes

Use Cadbury Gems if MnM is not available. This recipe doesn't need baking powder and baking soda.

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Love,
Shreya

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Loaded Oreo & M&M Squares
Adapted from Averie Cooks!

Mint & Kiwi Sorbet!

Summers are going to be relentless… And they are just beginning! I need to have something very cool and light…something other than ice creams! ย Although, I enjoyed my No Churn Orange Ice Cream to no end, I wanted something lighter and more refreshing this time around.
Something which I hadn’t tried making at home yet but absolutely loved! ๐Ÿ‘Œ ๐Ÿ˜Š Sorbets! ๐Ÿ’ž

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I adore Sorbets! They are so incredibly fresh and flavourful without being too loaded with calories๐Ÿ˜›

For those who haven’t yet tried it so far or heard much about it, Sorbet is a frozen dessert made with mildly sweet water flavoured with purรฉed fruits or liqueurs…whatever one prefers๐Ÿ˜ฌ

Its different from an ice cream where air is whipped into the cream base and then frozen, Sorbet is frozen to become ice-like but has a very smooth, pulpy texture.

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I had first tasted a Sorbetย ages ago at a Gelato outlet here in Mumbai and fell in love with the texture and the fruity flavours! It was Kiwi & Melons ๐Ÿ‰๐Ÿ‰So tropical, right?! Perfect for a hot, sunny day ๐Ÿง ๐Ÿงโ˜€๏ธ..neither icy nor juicy..somewhere in between…a delight for a ice lolly lover like myself ๐Ÿ˜‹๐Ÿ˜‹

And it’s really a boon to know that it’s super easy to make these…so here comes the recipe.

Yield: 2-3 servings

Equipment: a medium sized stainless steel /aluminium bowl, a bender, a saucepan, a spatula, fruit knife, a fork.

Ingredients:

4 nos. green kiwis peeled and chopped

5 tbsp sugar (add more or less as per personal preference)

1/2 cup water

14-15 nos. mint leaves washed and roughly chopped

1/2 tbsp lemon juice

Method:

Place the stainless steel or aluminium bowl in d freezer to cool at least 1 hr before you begin prepping. After an hr, proceed with making the sugar syrup by heating the water and sugar in the saucepan over low heat while stirring it constantly. Once the sugar has melted and dissolved completely, turn off the stove. The sugar syrup is a basic syrup with no-thread consistency. Put the syrup in the refrigerator to cool for 10-15 mins.

In the meanwhile, blend the chopped kiwis, mint leaves & lemon juice until smooth without any bits of fruit in it. Add the sugar syrup to the blender and blend once more. Now transfer this mixture into the cold stainless steel /aluminium bowl and freeze it for 2 hrs. Now, remove the bowl and using a fork, mix the mixture once. You will notice that there will be ice crystal formation which is normal, it should be that way. Repeat this step again after 2 hrs. And freeze again for another hour or so. Even overnight freezing is perfectly fine.

Now the Sorbetย is ready. To serve, place the bowl containing the ready Sorbet at room temperature for 15 mins, it will loosen slightly and become pulpy, using spoon or a ice cream scoop, fill the serving bowls / glasses and garnish with mint leaves! Tada!! ๐Ÿ˜Š there you have a very fancy, shmancy dessert ready! With minimal efforts!๐Ÿ˜œ

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Until we meet the next time….

Love,

Shreya โค๏ธ

No Churn Orange Ice Cream!

Its sweltering hot out here in Mumbai … Well, what else did I expect? ๐Ÿ”ฅโ˜€๏ธ I haven’t stepped out of my house during the day in the last few days… The thought itself makes me melt… ๐Ÿ˜ฐ

I just want to sit in my room, with the blinds all drawn and something cool to sip/ eat..whatever! A couple of weeks ago when the temperatures had began soaring I cooled myself off with my Minty Pomegranate Mock Mojitosย ๐Ÿน๐Ÿ˜‹ They were so refreshing!

Well, I did need something to cool myself & Mr. P.P. off again..but something a bit more filling ๐Ÿ˜› Didn’t want to do a drink yet again. So thought of Icccccccceeeee Creeeeammmm!!! LoL! ๐Ÿฆ๐Ÿฆokay! So who doesn’t perk up at the thought of a bowlful of rich, creamy, cooling ice cream?! I simply go weak in my knees with one look at an ice cream ๐Ÿ˜€Infact, I love my sittings with the dentist precisely for this reason! I get ice cream…prescribed by a doctor! ๐Ÿ˜๐Ÿ˜œnow who wouldn’t love that..!

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And yes! I don’t make my ice creams the fussy way…no churn! Yes! My recipe is super duper , easy peasy kinds…prep the ingredients in just under 15 mins, drop everything to set in an aluminium or stainless steel / plastic container & stash it in the freezer for about 5-7 hours! That’s it. What remains now is ‘eating’ the ice cream…yes! It’s that easy. Even a child can do that without any fuss. Not to forget, it’s eggless! ๐Ÿ˜‡๐Ÿ˜

And as for the flavour, I have chosen something just as bright as the summer sun! Oranges & lemons… They spell summer with their bright colours and such fresh, citrusy flavours ๐Ÿ‹๐ŸŠ along with a hint of vanilla beans added for that earthy, heart warming aroma… I am sure you are salivating! ๐Ÿ˜› I had made this ice cream last year too, for the first time. And I absolutely fell in love with the taste..its tangy, slightly bitter and of course deliciously creamy!

Anyways, enough yappity-yap for now, I want to go have my ice cream so I’ll just get on with the recipe ๐Ÿ˜ฌ

Yield: serves 3-4

Equipment: electric whipper, a large whipping bowl, a spatula, measuring cups / spoons, grater. Juicer (if using fresh orange juice), a knife

Ingredients:

200 ml Amul whipping cream

1cup Orange juice (canned or fresh) 250 ml approx

1 tsp lemon juice

1/2 tbsp orange rind (grate the orange skin slightly for this)

1 vanilla bean pod

1 cup superfine sugar (pwd sugar if you have got that)

Method:

Keep the cream, whipper blade attachment, whipping bowl in the refrigerator for 30 mins prior to actually prepping the ice cream base.

Once that’s done, add all the ingredients in the whipping bowl (scrape the vanilla beans out of the pod and add that).

Using the whipper on high / turbo setting, whip for 7- 10 mins or until you achieve soft peaks. Turn off the whipper. And pour everything into the container you are using to set the ice cream and cover it before putting it into the freezer for 5-7 hrs. That’s it! Serve once set..! ๐Ÿฆ๐Ÿ˜›

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I am am off for my second bowl…what are you waiting for?! Go, make this right away! ๐Ÿ˜

Love,

Shreya โค๏ธ

Adapted from Nigella Lawson

Strawberry Panna cotta !

….Panna cotta.. The name itself sounds so exotic , seductive and not to forget romantic ๐Ÿ˜ I love the silken texture and the smoothness! And I am rather good at making them. ๐Ÿ˜‰๐Ÿ’ƒ

But I wasn’t always “good” at making them ..LOL. Yeah , my first attempt was a blunder! Forget the “silken texture”, it looked more like split milk! I couldn’t save it. Quietly and quickly I threw everything away before Mr. PP could catch me! ๐Ÿ‘€๐Ÿ˜ฌ (sneaky me) this was almost a year ago. But I did try again last August and the results were better but definitely not there yet… Hmm, I would have to work on it! And work I did! Tried again the following week and nailed it! It was sweet, silky and dreamy ๐Ÿ˜‡ Obviously I was happy! It was a basic Panna cotta with cream, milk sugar ..a bit of vanilla extract and China grass.. And I served it with some chopped kiwis. Ya you read it right, China grass or Agar Agar. I don’t do the version where u mix eggs , cream and honey & bake in a very low oven. Nah! I never tried that. It spelt disaster to me! LOL..

I didn’t exactly arrive on the recipe on my own, did some research all over the Internet..tips from Veg Indian Recipes and was able put together my recipe finally!

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But when I planned to woo Him with something special this last Valentine’s Day… I thought of strawberries.. Chocolates … Cream. But I didn’t want to do Chocolates .. Had done something on those lines to ring in the New Yr. just a few weeks back.

Now Strawberries I wanted to use.. Although He isn’t to fond of them. I thought if I could only come up with something with a bit of strawberry and another element to go along. And that’s when I thought of Strawberry Panna cotta๐Ÿ˜‹๐Ÿ˜‹

I had the look in mind (in a jar) and even the recipe was ready. All I had to do was put it together…and those who have made this beauty on their own know that its relatively easy to put together this exotic yet easy dessert.

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I have these beautiful jam jars that I saved from Moshe’s (yes, I love their jams & preserves) so the first thing I did was sterilise these beauties and air dry them. That’s actually the difficult part coz what follows is a cakewalk! ๐Ÿ˜‰

Here goes the recipe… ๐Ÿ“๐Ÿ“

Yield : 6 servings

Equipments: 2 heavy bottomed sauce pans, a small whisk, a simple blender.

Ingredients for the Panna cotta:

200 ml Double cream / full fat cream ( I used Amul fresh cream)

1 cup full fat milk

1/4 cup fresh strawberry purรฉe ( else use strawberry crush available in supermarkets )

1/2 cup superfine sugar ( use more as per your taste )

4 tsp chopped agar agar strands / 1.25 tsp of agar agar pwd

2/3 cups warm water to soak the agar agar strands / pwd

1 tsp vanilla extract

Ingredients for the strawberry jelly layer :

1 cup fresh strawberry purรฉe / store bought crush

2 tbsp superfine sugar (add more or less as per your taste)

4 tsp chopped agar agar / 1.25 tsp agar agar pwd

2/3 cup warm water to dissolve the agar agar

Method for the Panna cotta:

Soak the chopped agar agar or the powder in the warm water for 10-12 mins until completely dissolved.

Husk and clean the strawberries & purรฉe them and divide into two parts of 1/4 cup and 1 cup separately. In a heavy bottomed sauce pan stir together the cream, milk and sugar for the Panna cotta. Let this mixture simmer gently on the stove until the mixture comes to very gentle boil, keep stirring the mixture with the wired whisk. The sugar has to melt completely. Once it has come to the boil, turn off the heat and add the strawberry purรฉe & the the dissolved agar agar mixture to the cream & mix well with the whisk.

Pour this cream n strawberry mix into the serving bowls / jars up to 3/4th of its capacity & place them in the refrigerator to set for at least 1 hr.

image

Method for the strawberry jelly layer:

Dissolve the chopped or powdered agar agar in warm water for 10-12mins. It’s be dissolved. In another saucepan add the strawberry purรฉe and sugar. Stir them together on gentle heat until the sugar has melted completely.

Now add the dissolved agar agar mixture to the strawberry coulis and stir well.

Remove the set Panna cotta bowls / jars from the refrigerator & pour a slightly thick layer of the strawberry jelly mix. Set the bowls / jars back in the refrigerator for another 1-2 hrs for the jelly to set.

You can garnish them as you please and serve cool.

Hope you will enjoy these as much as I did โ˜บ๏ธโค๏ธ

Love,

Shreya โ˜บ๏ธ

Nutella Filled Mocha Cupcakes !

Nutella Stuffed Mocha Cupcakes

Little did I know that I would fall in love with cooking after I fell for Mr.Polka Puffs! It all happened a little too fast (no complaints there๐Ÿ˜€)

 

Nutella Stuffed Mocha Cupcakes

But my experience with cooking was very limited when we first got married. I didn’t even know how to make a nice, round, soft Roti/ Fulkas (Indian flatbread)…let alone a proper meal (I know, I was too pampered by mom and my elder sisters) Well , that’s a shame coz every Indian girl is supposed to know that, right? But I didn’t. I had a hard time managing cooking but I was hellbent that wouldn’t hire a cook to help me out, I wanted to do it on my own.

Days turned into weeks and weeks into months!! I had pulled it off!๐Ÿ™Œ๐Ÿ™Œ ๐Ÿ’ƒ I managed to make full Indian meal in less than 3months into our marriage…(desserts included ๐Ÿ‘†) Mr. PP was super happy ! And me??What more could I have asked for?!

Slowly I started to venture into unexplored territories.. Asked my mom for recipes over the phone and bought them to life. I was one happy wife!

But always wanted to bake a cake for Him… So I did. It was a basic cake and He did like it a lot… Said it was perfect for an amateur baker. I smiled , but somewhere inside me I didn’t like the sound of the word ‘amateur ‘.

I decided to perfect it, and boy I did !! ๐Ÿฐ

Nutella Stuffed Mocha Cupcakes

So life brings it to full circle and here I am, the ‘amateur ‘ cook /baker… With my first ever post on PolkaPuffs! It had to be a cake… But I didn’t want to do whole cake with frosting or layers just yet, so thought of sharing my Nutella Filled Mocha Cupcakes! ๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹ This is the recipe which I have been using as the base for almost all my cakes /cup cakes. It’s easy n eggless. With just an addition or two of a couple of ingredients, I end up with a whole new recipe each time!

I thought with Nutella being such a rage (and a personal favourite) why not incorporate the flavours with the slightly bitter flavours of mocha and see if He likes it… Trust me when I say this, you’ll do yourself a favour when you make this! It’s yum with that rich cocoa & coffee & Nutella just melting in your mouth as you bite into it! Okay, so enough said….. Lol. Anyways, here goes the recipe…

Nutella Stuffed Mocha Cupcakes

 

 

Let’s start step by step…

Pre heat the oven @ 180’c.

Line the muffin tray with cupcake / muffin liners.

In a large mixing bowl sift together flour, cocoa powder, baking soda, baking powder and salt (if using unsalted butter, I had used Amul butter so skipped it altogether).

In another mixing bowl cream together the butter and sugar until light and fluffy. Add the dry sifted ingredients to the butter and sugar mix, add lemon juice, vanilla extract, mix the coffee powder with the warm water and add that too to the batter. Mix everything well but do not over mix the ingredients as that results in a heavy cake.

Immediately pour 2 tbsp of the batter into the lined muffin tray in each section, add about 1 tbsp of Nutella over it carefully placing it right in the center and then again pour 1 tbsp or so of the batter to cover the Nutella.

Do the same for all the sections. And bake for 12-15 mins @ 160-170’c

Once ready, remove the muffin tray and let it rest for 20-25 mins on the cooling rack before peeling off the liners / frosting / icing them.

Decorate as you please. Keeps well in an airtight jar for 2-3 days.

Nutella Filled Mocha Cupcakes !

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 8-10 cupcakes

Yummy, gooey, moist egg free Nutella filled cupcakes are easy to make and easier to eat!!

Ingredients

  • 1 cup APF (Maida)
  • 1 cup granulated sugar
  • 1/4 cup cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 2 tbsp instant coffee powder
  • 1/3 cup unsalted butter (you can use Amul Butter, then skip the salt)
  • 1 cup warm water
  • 1 tbsp lemon juice / vinegar
  • 1/2 tsp vanilla extract
  • 1/2 ย cup Nutella

Instructions

  1. Pre heat the oven @ 180'c.
  2. Line the muffin tray with cupcake / muffin liners.
  3. In a large mixing bowl sift together flour, cocoa powder, baking soda, baking powder and salt (if using unsalted butter, I had used Amul butter so skipped it altogether).
  4. In another mixing bowl cream together the butter n sugar until light and fluffy.
  5. Add the dry sifted ingredients to the butter and sugar mix, add lemon juice, vanilla extract, mix the coffee powder with the warm water and add that too to the batter.
  6. Mix everything well but do not over mix the ingredients as that results in a heavy cake.
  7. Immediately pour 2tbsp of the batter into the lined muffin tray in each section, add about 1 tbsp of Nutella over it carefully placing it right in the centre and then again pour 1 tbsp or so of the batter to cover the Nutella.
  8. Do the same for all the sections. And bake for 12-15mins @ 160-170'c
  9. Once ready, remove the muffin tray and let it rest for 20-25mins on the cooling rack before peeling off the liners / frosting / icing them.
  10. Decorate as you please. Keeps well in an airtight jar for 2-3 days.
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Hope you will try these and enjoy them as I did โค๏ธ๐Ÿ˜€

Love,

Shreya โ˜บ๏ธ

Nutella Stuffed Mocha Cupcakes

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