Tag: easy dessert

Parsi Mawa Cake | Bakery Style Mawa Cake

 Parsi Mawa Cake | Bakery Style Mawa Cake is a flavorful, light tea time cake. This cake has a dominant flavor of khoya/ mawa (milk solids) and cardamom. It is traditionally topped with sliced cashews or sliced pistachios and almonds.  

Parsi Mawa Cake | Bakery Style Mawa Cake

Parsi Mawa Cake | Bakery Style Mawa Cake is really an one of it’s kind of a cake, it has such pronounced Indian flavors, you’d almost mistake it for an Indian sweet but it’s an incredibly light, fluffy and scrumptious tea time cake 🙂 The milk solids or mawa as it’s known in India, gives the Parsi Mawa Cake | Bakery Style Mawa Cake a almost caramel like aroma once it’s baked. It’s the signature cake or bakery delight in Mumbai’s popular Irani cafes or restaurants hence the name Parsi Mawa Cake. You can’t be a Mumbaikar and not love these 😛

Parsi Mawa Cake | Bakery Style Mawa Cake

Parsi Mawa Cake | Bakery Style Mawa Cake is usually topped with some sliced nuts or cashews. I like the look of the sliced nuts hence went with that option. And I simply loved the nutty aroma of these nuts once they are baked and they did turn a bit crunchy, giving a lovely bite to this soft, fluffy cake.

Parsi Mawa Cake | Bakery Style Mawa Cake

Look at that crumb!! Moist, fluffy and the cake rose so beautifully (pssst…it has no baking powder or baking soda and yet it rose remarkably well)! I have to admit this my first trial with a mawa cake and I just tweaked my recipe for Strawberry Snack Cake and made this mawa cake a few days ago. I’m really stoked at how nicely it all worked out and it didn’t end up in the bin..hehe!!  Besides, my hubby really enjoyed this, to the last crumb if I must say so myself!! So that’s one cake which is going to feature often in my ‘baking for weekend’ list! 🙂

Parsi Mawa Cake | Bakery Style Mawa Cake

It slices very neatly if you let cool down for 20-30 minutes. This cake stays fresh for 4-5 days in an airtight container at room temperature and up to 7 days in the refrigerator.

Let’s get cracking!

Bring all the ingredients to room temperature. I used a 5″ cake tin.
Preheat the oven @180’C. Line the tin with parchment paper on the bottom and grease the sides with some butter.
Whisk the castor sugar and soft butter in a large bowl until light and fluffy. It took me bout 5 minutes with an electric whisk for this step.

Remember to scrap down the sides of the bowl as you whisk them.
Add the cardamom powder into the whisked sugar and butter. Whisk them again for a minute.
Add one whole egg at a time to the mixture and beat to incorporate.
Once both the eggs are well incorporated, add the crumbled mawa and whisk well until the mawa has incorporated into the egg mixture.

Parsi Mawa Cake | Bakery Style Mawa Cake
Then sieve in the flour and salt.
Use a rubber spatula to cut and fold in the flour with the wet ingredients.
Do not over mix as that will result in a very heavy and dry cake.
Pour the cake batter into the tin. Tap the tin onto the work surface a few times to release any air pockets.
Sprinkle the sliced nuts on top.

Parsi Mawa Cake | Bakery Style Mawa Cake

Bake the cake on the middle rack at 180’C for 40-50 minutes. Bake using the bottom heating coils/ rods.
Insert a toothpick in the center of the cake to check doneness. If it’s underdone, bake for another 5-10 minutes.
Once baked, let the cake cool in the tin on a cooling rack for about 30 minutes.

Parsi Mawa Cake | Bakery Style Mawa Cake
Serve warm or at room temperature.

Parsi Mawa Cake | Bakery Style Mawa Cake

Parsi Mawa Cake | Bakery Style Mawa Cake

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Yield: 5" round cake

Parsi Mawa Cake is a delicious, flavorsome cake to accompany your tea/ coffee. A crunchy topping of sliced nuts adds a lovely texture to every bite!

Ingredients

  • 3/4 cup + 2 tbsp. castor sugar
  • 1/2 cup butter, softened at room temperature
  • 2 nos. large eggs
  • 1/2 tsp cardamom powder
  • 1 cup All Purpose Flour (Maida)
  • 100 gms crumbled mawa
  • 1/4 tsp. salt
  • 1/4 cup sliced pistachios and almonds

Instructions

  1. Bring all the ingredients to room temperature. I used a 5" cake tin.
  2. Preheat the oven @180'C. Line the tin with parchment paper on the bottom and grease the sides with some butter.
  3. Whisk the castor sugar and soft butter in a large bowl until light and fluffy. It took me bout 5 minutes with an electric whisk for this step.
  4. Remember to scrap down the sides of the bowl as you whisk them.
  5. Add the cardamom powder into the whisked sugar and butter. Whisk them again for a minute.
  6. Add one whole egg at a time to the mixture and beat to incorporate.
  7. Once both the eggs are well incorporated, add the crumbled mawa and whisk well until the mawa has incorporated into the egg mixture.
  8. Then sieve in the flour and salt.
  9. Use a rubber spatula to cut and fold in the flour with the wet ingredients.
  10. Do not over mix as that will result in a very heavy and dry cake.
  11. Pour the cake batter into the tin. Tap the tin onto the work surface a few times to release any air pockets.
  12. Sprinkle the sliced nuts on top.
  13. Bake the cake on the middle rack at 180'C for 40-50 minutes. Bake using the bottom heating coils/ rods.
  14. Insert a toothpick in the center of the cake to check doneness. If it's underdone, bake for another 5-10 minutes.
  15. Once baked, let the cake cool in the tin on a cooling rack for about 30 minutes.
  16. Serve warm or at room temperature.

Notes

This recipe doesn't need baking soda/ baking powder, Use good quality, fresh mawa/ khoya. Let the cake cool before you slice or remove it from the tin.

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Love,
Shreya 🙂

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Parsi Mawa Cake | Bakery Style Mawa Cake

Caramel Sauce | The Best and the Easiest Caramel Sauce Recipe

Caramel Sauce | The Best and the Easiest Caramel Sauce Recipe is really what it is! This sauce is sticky, rich and absolutely addictive. It comes together with minimal efforts and one could gulp it down by the spoonful! P) !!

Caramel Sauce | The Best and the Easiest Caramel Sauce Recipe

Caramel Sauce | The Best and the Easiest Caramel Sauce Recipe is truly the best homemade caramel sauce you’ll make! It’s a no fuss recipe that comes together in under 20 minutes 🙂 I’ve tried a couple of recipes in the past and I don’t remember what they really had going but the results weren’t exactly top notch! You’ll see what I mean when you try this recipe.

Caramel Sauce | The Best and the Easiest Caramel Sauce Recipe

Caramel Sauce | The Best and the Easiest Caramel Sauce Recipe is so good that you’ll stop buying the bottled stuff from the supermarkets which are generally pretty flat in terms of the freshness and that deep vanilla flavor. So good! Caramel Sauce | The Best and the Easiest Caramel Sauce Recipe is just what you need to top your brownies and ice cream with!!!

Caramel Sauce | The Best and the Easiest Caramel Sauce Recipe

That color, I mean, look at it! It’s liquid gold! Gold that could drink straight of the jar! Hehehe!! You know, when I was shooting it a couple of days ago, the sunlight and the play of shadows in my make shift studio in my home somehow enhanced the golden hue, I didn’t even have to spend much time editing them! That’s always a plus, right?!

Also, pro tip – if want to make it into a Salted Caramel Sauce, you’ll simply need to add about 1 teaspoon of salt to this recipe! Voila! 

So let’s make ourselves some really delicious caramel sauce 🙂

Use a large sauce pan because when the mixture boils and bubbles, it’s safer to have all that extra room in the pan to allow the sauce to expand.

To make it, combine sugar with water in a pan. Whisk them together on medium heat.

Caramel Sauce | The Best and the Easiest Caramel Sauce Recipe

Then, let them boil away on gentle heat until the mixture turns light golden in color.

Caramel Sauce | The Best and the Easiest Caramel Sauce Recipe

My mixture took about 6 minutes to turn golden on low heat. Be careful, you are working with hot sugar.

Caramel Sauce | The Best and the Easiest Caramel Sauce Recipe

Let the mixture boil on low heat for another 2-3 minutes so that it takes up a deeper, perfect amber color.

Be extra careful around this step, it takes just about 10 seconds for this mixture to go from amber to a burnt, sticky mass.

So keep an eye. Incase, if does happen that the mixture sticks to the base and burns, start over!

Once the color has turned amber, turn off the heat, Whisk in the vanilla extract and the cream . (salt too, incase you are making salted caramel sauce).

Caramel Sauce | The Best and the Easiest Caramel Sauce Recipe

Continue to whisk gently until the sauce is smooth and silky.

That’s done. Let the sauce cool completely before storing it in a dry and clean glass jar.

This sauce stays fresh in the refrigerator for over 2-3 months.

Caramel Sauce | The Best and the Easiest Caramel Sauce Recipe

Prep Time: 3 minutes

Cook Time: 14 minutes

Total Time: 17 minutes

Yield: 1 cup + 2 tbsp approximately

A delicious Caramel Sauce that is so buttery, thick, rich and so addictive! The only recipe you'll be needing to make a jarful of this liquid gold!

Ingredients

  • 1 cup granulated sugar (I've used castor sugar)
  • 1/4 cup water
  • 1/2 cup heavy cream or whipping cream
  • 3/4 tbsp. vanilla extract
  • 1 tsp salt (optional, to be added if making salted caramel sauce)

Instructions

  1. Use a large sauce pan because when the mixture boils and bubbles, it's safer to have all that extra room in the pan to allow the sauce to expand.
  2. To make it, combine sugar with water in a pan. Whisk them together on medium heat.
  3. Then, let them boil away on gentle heat until the mixture turns light golden in color.
  4. My mixture took about 6 minutes to turn golden on low heat. Be careful, you are working with hot sugar.
  5. Let the mixture boil on low heat for another 2-3 minutes so that it takes up a deeper, perfect amber color.
  6. Be extra careful around this step, it takes just about 10 seconds for this mixture to go from amber to a burnt, sticky mass.
  7. So keep an eye. Incase, if does happen that the mixture sticks to the base and burns, start over!
  8. Once the color has turned amber, turn off the heat.
  9. Whisk in the vanilla extract and the cream . (salt too, incase you are making salted caramel sauce).
  10. Continue to whisk gently until the sauce is smooth and silky.
  11. That's done. Let the sauce cool completely before storing it in a dry and clean glass jar.
  12. This sauce stays fresh in the refrigerator for over 2-3 months.

Notes

Use a large, deep pan. The sauce will bubble and expand, hence a large, deep pan is safer. Remember you are working with boiling sugar so stay safe and have your kids/ family members away from the hot pan. Maintain a low heat to ensure the sugar doesn't burn.

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Caramel Sauce | The Best and the Easiest Caramel Sauce Recipe

Love,
Shreya.

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Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Bakery Style Ribbon Cake | Egg free, Butter free Recipe is a light, moist and delicious cake that goes well with tea or coffee. This recipe doesn’t ask for any fancy ingredients and is very easy to make too 🙂 

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Bakery Style Ribbon Cake | Egg free, Butter free Recipe takes me back to the time when I was a kid and a slice of this cake was truly so exciting! Soft, moist and absolutely yummy. It was an indulgence we’d have usually at birthday parties or when my Mom would bring slices of these from popular cake shops nearby 🙂 There was always a vanilla slice with these pinkish red ribbon, that was my favorite! It looked so catchy, I always looked at that ribbon layer imagining how did it come to be so?!!

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Turns out, making that perfect ribbon isn’t a rocket science! A simple technique and that ribbon looks like it came straight out of a bakery :). I used a 9 inch baking pan and the top cracked ever so slightly. The perfect crack actually for any loaf cake!!! But there is no trick for that, it just happened naturally as the pan was a wee bit small. If you want a loaf without cracks, use a slightly bigger pan for this quantity of cake mix 🙂

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Bakery Style Ribbon Cake | Egg free, Butter free Recipe has the most gorgeous texture. I’ve used one of the very first recipes I ever used from a cookbook to bake an egg free, butter free vanilla cakes. It has never failed me and I have stuck with it 🙂

Let’s see how, do keep all ingredients at room temperature.

Preheat the oven @ 180’c.

Sift flour with corn flour, baking soda and baking powder. Set it aside.

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Whisk the condensed milk. Add powdered sugar and whisk until the mixture is frothy. Add oil and whisk again.

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Add flour and milk in parts alternately to the condensed milk mixture and fold gently.

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Add vanilla extract and mix well. The batter should have a pouring consistency.

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Take 1/2 cup of this batter in a bowl. Add one drop of gel color of your choice.

Set side the plain batter until further use.

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Mix the color well.

Grease a baking pan or line it with parchment paper. Pour 3/4th of the plain batter into the pan.

Pour the colored batter next on top of the plain batter. Top it with remaining plain batter.

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Tap the pan gently to release the excess air bubbles.

Bake the cake @180’c for 40-45 minutes. Insert a toothpick to check the doneness, the toothpick should come out clean or with a few moist crumbs.

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

If the cake is under cooked, bake for a few more minutes.

Cool the cake completely before slicing. This cake stays fresh for 3-4 days in an airtight box.

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: one 9 inch loaf

Soft, moist and delicious Tea Time Bakery Style Ribbon Cake is easy to make and uses no butter, no eggs!!

Ingredients

  • 1/2 tin condensed milk
  • 1+1/4 cup flour (Maida)
  • 1/4 cup corn flour
  • 1/2 baking soda
  • 1 tsp baking powder
  • 1/2 cup refined oil
  • 5 tbsp. powdered sugar
  • 1/2 cup milk (use more or less if needed to correct the consistency of the batter)
  • 1+1/2 tsp vanilla extract
  • gel color of your preference

Instructions

  1. Preheat the oven @ 180'c.
  2. Sift flour with corn flour, baking soda and baking powder. Set it aside.
  3. Whisk the condensed milk.
  4. Add powdered sugar and whisk until the mixture is frothy.
  5. Add oil and whisk again.
  6. Add flour and milk in parts alternately to the condensed milk mixture and fold gently.
  7. Add vanilla extract and mix well.
  8. The batter should have a pouring consistency.
  9. Take 1/2 cup of this batter in a bowl. Add one drop of gel color of your choice.
  10. Set side the plain batter until further use.
  11. Mix the color well.
  12. Grease a baking pan or line it with parchment paper.
  13. Pour 3/4th of the plain batter into the pan.
  14. Pour the colored batter next on top of the plain batter.
  15. Top it with remaining plain batter.
  16. Tap the pan gently to release the excess air bubbles.
  17. Bake the cake @180'c for 40-45 minutes.
  18. Insert a toothpick to check the doneness, the toothpick should come out clean or with a few moist crumbs.
  19. If the cake is under cooked, bake for a few more minutes.
  20. Cool the cake completely before slicing. This cake stays fresh for 3-4 days in an airtight box.

Notes

Use flavorless oil. Color can be of your choice. Quantity of milk depends on the quality of flour so adjust accordingly. Adjust the sweetness too if needed as we use condensed milk which is pretty sweet.

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Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Love,
Shreya 🙂

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Bakery Style Ribbon Cake | Egg free, Butter free Recipe

3 Ingredient No-Churn Strawberry Ice-Cream

3 Ingredient No-Churn Strawberry Ice-Cream is perfect for the summers. The fresh flavors of the strawberries work so well with the cream. It’s delicious and almost everyone’s favorite flavor! 

3 Ingredient No-Churn Strawberry Ice-Cream is so easy to make that it hardly takes any time from to start to finish. It’s incredibly convenient to make it too as it doesn’t call for an ice cream maker or any manual churning!

3 Ingredient No-Churn Strawberry Ice-Cream

Strawberry Ice Cream is such a basic flavor but never fails to attract folks! I’m still very fond of it despite finding an array of exotic flavors in ice cream parlors. There is something incredibly comforting about the fruity, berry flavor with the smoothness of the cream! I’d rather have a scoop of Strawberry Ice Cream over any fusion flavor or sugar laden, candy bursting ice creams! Besides, I hate having to look at 40 flavors to choose one flavor! I always end up choosing the same flavors.. hahaha! My hubby rolls his eyes while he’s off trying the new flavors and so many times he ends up with some really unflattering ones!

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I love how smooth this ice cream turns out every time 🙂 This is so delicious and absolutely free of any ice crystal formation. It’s egg-free and hence so much lighter on the palate. If you like egg-free ice creams do try 3 Ingredient No Churn Vanilla Ice Cream, Tutti Frutti Ice Cream, 2 Ingredient Banana Ice Cream  and many more.

Anyways, so I will share this recipe now, it’s quick but needs a few to be done before you start with the actual preparation. Let’s get on with it…

To begin with, keep the whipping cream (I chilled the whipping cream overnight) and the blender jar in the refrigerator for a minimum of 1 hour.

3 Ingredient No-Churn Strawberry Ice-Cream3 Ingredient No-Churn Strawberry Ice-Cream3 Ingredient No-Churn Strawberry Ice-Cream

Pour the chilled whipping cream in to the blender jar along with strawberries and condensed milk.
Blend them altogether for 5 minutes until everything is well incorporated and very smooth.
Pour the ready mixture into freezer friendly container, cover it with some cling wrap and freeze it for 7-8 hours.
To serve, let the tin/ container sit on the kitchen platform for 5 minutes before scooping out the ice cream.

3 Ingredient No-Churn Strawberry Ice-Cream

Prep Time: 8 hours, 15 minutes

Total Time: 8 hours, 15 minutes

Yield: 8-10 small scoops

Strawberry Ice Cream that comes together in minutes with minimum ingredients and efforts!

Ingredients

  • 400 ml condensed milk
  • 1+3/4 cup heavy whipping cream
  • 250 gms fresh strawberry (Frozen berries will have to be thawed)

Instructions

  1. To begin with, keep the whipping cream (I chilled the whipping cream overnight) and the blender jar in the refrigerator for a minimum of 1 hour.
  2. Pour the chilled whipping cream in to the blender jar along with strawberries and condensed milk.
  3. Blend them altogether for 5 minutes until everything is well incorporated and very smooth.
  4. Pour the ready mixture into freezer friendly container, cover it with some cling wrap and freeze it for 7-8 hours.
  5. To serve, let the tin/ container sit on the kitchen platform for 5 minutes before scooping out the ice cream.

Notes

I used Amul Whipping cream (red package).

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3 Ingredient No-Churn Strawberry Ice-Cream

Love,
Shreya 🙂

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3 Ingredient No-Churn Strawberry Ice-Cream

Strawberry Popsicles – Gluten free, Vegan, Paleo

I love popsicles and I cannot lie. LoL!!! It’s not a secret I guess. Each summer, I share a few recipes. These Strawberry Popsicles are pretty straightforward too. This recipe is gluten free and vegan. It is also Paleo. Hence, folks who are on a diet can enjoy these too. 

Strawberry Popsicles - Gluten free, Vegan, Paleo

Strawberry Popsicles – Gluten free, Vegan, Paleo is a new experiment which rocked! Last year I had shared the recipe for my Volcano Pops, for which I got amazing feedback too! And have you guys seen my Mango and Kiwi Popsicles, pretty and so flavorsome! There are so many kinds of fruit based popsicles I’m yet to try and share here, the possibilities are endless.:)

Strawberry Popsicles - Gluten free, Vegan, Paleo

I prefer using everyday, easily available ingredients for making pops. These Strawberry Popsicles – Gluten free, Vegan, Paleo are very easy to put together. Ideal for kids too as these do not contains added colors or preservatives. Since they are full health, it’s safe to say that you can have them for breakfast when it gets way too hot! No one’s judging!
Strawberry Popsicles - Gluten free, Vegan, Paleo

So coming to what goes into it, well anything goes actually. I love strawberries and they are in abundance around me so I’ve used those. Use any fruit juice or pulp, it will work. To my surprise, strawberries are really sweet this year, hardly any tang or tartness. As always I’ve been snacking on them by the pound! So, when I wanted to male these pops, I didn’t need much sugar. In fact, I’ve used natural sweeteners in a very small quantity to balance the little tang from the lemon juice. For the final element of freshness in every lick, I added something from my kitchen garden!!

The overall flavor blew us away! So little to do and you’ll be all set for these icy cool treats for the next few days. Sounds good??!
Wash and pat dry the strawberries.
We will start with hulling the berries.
Add them in a blender, pour honey or agave.
Top these with a splash of fresh lemon juice.
Add a few sprigs of fresh mint.
Give everything a whizz until smooth.
Pour this into moulds of your choice and freeze until solid or for 8 hours.
Enjoy!

Strawberry Popsicles – Gluten free, Vegan, Paleo

Prep Time: 10 minutes

Total Time: 8 hours, 10 minutes

Yield: 3-4 medium sized Pops

Easy to make delicious Strawberry Popsicles are Gluten free, vegan and Paleo with natural sweeteners.

Ingredients

  • 2 cups fresh strawberries
  • 3 tbsp. honey or agave
  • 1 tsp lemon juice
  • a few sprigs of fresh mint

Instructions

  1. Wash and pat dry the strawberries.
  2. We will start with hulling the berries.
  3. Add them in a blender, pour honey or agave.
  4. Top these with a splash of fresh lemon juice.
  5. Add a few sprigs of fresh mint.
  6. Give everything a whizz until smooth.
  7. Pour this into moulds of your choice and freeze until solid or for 8 hours.
  8. Enjoy!

Notes

Adding honey or agave is optional. If the berries are too tart, add more sweetener as per taste. Mint is optional too but it does give a really fresh flavor.

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Strawberry Popsicles - Gluten free, Vegan, Paleo

Make the most the berries in season and enjoy some Pops!!

Love,
Shreya

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Strawberry Popsicles - Gluten free, Vegan, Paleo

Strawberry Snack Cake

Strawberries are here and they are so delicious!! I can’t stop beaming! Hence, beginning the strawberry season with this Strawberry Snack Cake 🙂 Yes, a snack cake, that sounds a good excuse to have a cake! Not to mention it’s so yummy and absolutely soft, melt in the mouth 🙂 

Strawberry Snack Cake

Yes, I am a big strawberry lover! You guys know that, I mean last season I made many things with strawberries. My GF Strawberry Crumble was loved by many! Then came the very delicious Volcano Popsicles, I’ll be making a new batch of those soon ;). So now this cake, look at those ruby red jewel like berries studded into the cake. They are slightly tangy and every bite with the soft cakes taste very nice! Almost like a burst of berry jam in every bite!

Strawberry Snack Cake

This turned out so good that it was all gone in less than two days..lol! I’d made this to welcome my ever travelling hubby home a few days ago and he loved every last crumb of this 🙂 Infact, he wants me to bake another batch of this soon, this coming from the man who ain’t a big fan of berries!! Hehe!! I’ll oblige him, because it means a round two for yours truly too!

Strawberry Snack Cake

See the crumb? Moist and so fluffy. See how the berries stay nicely suspended right on the top and won’t sink? (I will share the tips on that too). Snack cakes are usually made in square tins and that is how I’ve made it too. Else, rectangle tin will work too. I’ve used an 7″ square tin and the cake rose beautifully and had good browning on the sides. I always prefer proper aluminum tins as I feel the distribute the heat very evenly. I am completely averse to using dark or black tin as they overheat easily and the cake remains under cooked in the center. So, you can decide what you must invest in for your bakes.

Strawberry Snack Cake

I’ve dusted the cake with some icing sugar and it tasted much better than expected! You can probably serve the snack bars with some crème fraiche or top them with some lightly whipped and sweetened mascarpone cheese! All good, so good!! The best part is that this Strawberry Snack Cake keeps so well in the refrigerator. Keeps very moist and stays fresh for about 3 to 4 days easily.

Strawberry Snack Cake

Let us start making this.

Bring all the ingredients to room temperature.
Preheat the oven @180’C. Line the tin with parchment paper on the bottom and grease the sides with some butter.
Wash, hull and slice each berry in half. Set them aside.
Whisk the castor sugar and soft butter in a large bowl until light and fluffy. It took me bout 5 minutes with an electric whisk for this step.
Remember to scrap down the sides of the bowl as you whisk them.
Strawberry Snack Cake

Add the vanilla extract and the yolk into the whisked sugar and butter. Whisk them again for a minute.
Add one whole egg at a time to the mixture and beat to incorporate.
Once both the eggs are well incorporated, sieve in the flour and salt.
Use a rubber spatula to cut and fold in the flour with the wet ingredients.
Do not over mix as that will result in a very heavy and dry cake.
Pour the cake batter into the tin. Tap the tin onto the work surface a few times to release any air pockets.
Roll the sliced side of each half of the berry into some APF and place them on top of the batter. Do not push them deep, just place them on top gently.
Strawberry Snack Cake

Bake the cake on the middle rack at 180’C for 40-45 minutes. Bake using the bottom heating coils/ rods.
Insert a toothpick in the center of the cake to check doneness. If it’s underdone, bake for another 5-10 minutes.
Once baked, let the cake cool in the tin on a cooling rack for about 30 minutes. I have sliced the cake in the tin itself.
Serve warm.
Strawberry Snack Cake

Strawberry Snack Cake

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Yield: makes one 7"square cake

Enjoy strawberries with this easy and delicious Strawberry Snack Cake! It's moist, fluffy and very soft, absolutely melt in the mouth!

Ingredients

  • 3/4 cup castor cup
  • 1/2 cup butter, softened at room temperature
  • 2 nos. large eggs
  • 1 no. egg yolk
  • 1 cup All Purpose Flour (Maida)
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 10 nos. fresh strawberries

Instructions

  1. Bring all the ingredients to room temperature.
  2. Preheat the oven @180'C. Line the tin with parchment paper on the bottom and grease the sides with some butter.
  3. Wash, hull and slice each berry in half. Set them aside.
  4. Whisk the castor sugar and soft butter in a large bowl until light and fluffy. It took me bout 5 minutes with an electric whisk for this step.
  5. Remember to scrap down the sides of the bowl as you whisk them.
  6. Add the vanilla extract and the yolk into the whisked sugar and butter. Whisk them again for a minute.
  7. Add one whole egg at a time to the mixture and beat to incorporate.
  8. Once both the eggs are well incorporated, sieve in the flour and salt.
  9. Use a rubber spatula to cut and fold in the flour with the wet ingredients.
  10. Do not over mix as that will result in a very heavy and dry cake.
  11. Pour the cake batter into the tin.
  12. Tap the tin onto the work surface a few times to release any air pockets.
  13. Roll the sliced side of each half of the berry into some APF and place them on top of the batter.
  14. Do not push them deep, just place them on top gently.
  15. Bake the cake on the middle rack at 180'C for 40-45 minutes.
  16. Bake using the bottom heating coils/ rods.
  17. Insert a toothpick in the center of the cake to check doneness.
  18. If it's underdone, bake for another 5-10 minutes.
  19. Once baked, let the cake cool in the tin on a cooling rack for about 30 minutes.
  20. I have sliced the cake in the tin itself.
  21. Serve warm. 

Notes

Adding the extra egg yolk ensures that lovely yellow color of the sponge and the batter emulsifies better so the cake has a perfect texture. THIS RECIPE DOESNOT CALL FOR ANY BAKING POWDER or BAKING SODA. The extra yolk acts as butter but cannot replace the butter or vice versa.

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Strawberry Snack Cake

Do try this one 🙂
Love,
Shreya

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Strawberry Snack Cake

 

 

Hot Chocolate with Homemade Vanilla Marshmallows

Hot Chocolate with Homemade Vanilla Marshmallows is a comfort drink like no other! It will warm you from the inside out on those chilly, foggy cold winters nights. A cup of this made with my recipe and you’ll be craving for more 🙂 

Hot Chocolate with Homemade Vanilla Marshmallows

I feel my toes warming up just at the sight of this Hot Chocolate with Homemade Vanilla Marshmallows! It has the smoothest texture and the chocolate flavor comes in every sip. I have added a bit of spice to balance the sweetness 🙂 I will insist on using good quality cocoa powder too. It will make all the difference!! Also, don’t skimp on that full fat milk, the cream, etc. because they built the flavor base. When doing a Hot Chocolate, do it right, add that fat! It’s the winters and the fats will burn off is my theory 😉

Also, the chocolate that you will into the Hot Chocolate with Homemade Vanilla Marshmallows needs to be of a good quality. I’ve used a Lindt milk chocolate bar here, you could use Ghirardelli if you’ve some handy. No, don’t use cooking chocolate here if you can avoid it. I feel the cooking/ compound chocolate takes away the smoothness of the drink. Maybe that’s just me, I don’t know!

Hot Chocolate with Homemade Vanilla Marshmallows

Oh and those Mini Marshmallows, you saw them in my last post. They were my best make for the year 2017 I guess 😉  They turned out better than any store bought marshmallow I’ve ever tried. I believe using a good quality vanilla extract makes all the difference. So, I topped my Hot Chocolate with Homemade Vanilla Marshmallows and I was in heaven! The marshmallows melted slowly into that warm cup of goodness. It couldn’t have been better, if I may say so myself!

I will now share my method and recipe 🙂
Keep all the ingredients at room temperature.
Bring milk to a slow boil in a heavy bottom pan.
Add the cream and stir gently.
Add the sugar and stir gently.
Once the sugar has melted completely, add the cocoa powder. Whisk gently to incorporate.
Next, add the chopped chocolate. Ensure that the flame is on sim/ lowest setting.
Gently mix the chocolate to ensure it melts into the milk.
Add the spices. Mix well. Turn off the flame.
Serve these piping hot in mugs/ cups of your choice, topped with some marshmallows

Hot Chocolate with Homemade Vanilla Marshmallows

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: serves 2-3

Hot Chocolate with Homemade Vanilla Marshmallows is a heart warming, cozy drink that you must make for those chilly evenings!

Ingredients

  • 2 + 1/2 cups full fat milk
  • 1/2 cup cream
  • sugar to taste
  • 1/4 cup cocoa powder
  • 1/4 cup chopped chocolate (I used Lindt milk chocolate)
  • a pinch of nutmeg powder
  • 1/8 tsp cinnamon powder
  • marshmallows as needed for topping

Instructions

  1. Keep all the ingredients at room temperature.
  2. Bring milk to a slow boil in a heavy bottom pan.
  3. Add the cream and stir gently.
  4. Add the sugar and stir gently.
  5. Once the sugar has melted completely, add the cocoa powder. Whisk gently to incorporate.
  6. Next, add the chopped chocolate. Ensure that the flame is on sim/ lowest setting.
  7. Gently mix the chocolate to ensure it melts into the milk.
  8. Add the spices. Mix well. Turn off the flame.
  9. Serve these piping hot in mugs/ cups of your choice, topped with some marshmallows
  10. You can dust some cocoa powder or add a stick of cinnamon.

Notes

I've used Lindt milk chocolate for this as it is very smooth in a drink like this. You can use Compound milk chocolate if you prefer. Spices are not compulsory, omit them as you please. You can add more or less of chocolate and cocoa powder as per your preference.

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Hot Chocolate with Homemade Vanilla Marshmallows

Love,
Shreya 🙂

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Hot Chocolate with Homemade Vanilla Marshmallows

Birthday Cake Bread

Birthday Cake Bread – you’ve got to make this even if it ain’t your birthday yet!! All those colorful sprinkles are just the thing you need to bring you some cheer! 🙂

Birthday Cake Bread

I am not someone who has ever made a proper frosted birthday cake. Although baking is such a stressbuster, I can’t bring myself to frost a cake. I’m afraid that I may not be able to make it look good enough to eat so I’d rather keep a cake naked yet pretty! So for folks like me, this Birthday Cake Bread is the answer!

Birthday Cake Bread

See the pretty colors of the sprinkles in the cake and that crumb! That’s a perfect 10 crumb! The buttery taste is a bonus for sure! This recipe is just right even if you wish to make a Basic Pound Cake, just skip the sprinkles. But I can’t be taking all the credit for this one, I’m thoroughly inspired bake from scratch when I first saw it about 5 months ago. I had decided on making it that very minute but I had to get hold of the recipe, which I eventually did. This is the third time I’ve baked this Birthday Cake Bread and it turns out better each time!

Birthday Cake Bread

I’ve adapted the recipe and then changed it ever so little just to perfect the crumb to my liking. This is the third attempt and it is the version I’ll be sharing with you guys here as it is fool-proof! Minimal efforts and basic pantry essentials are all that one needs to see this one through.

Ensure that you use a good quality of sprinkles so that they don’t bleed their colors into the cake and spoil the beautiful yellow cake. (Still, if you are not sure about their quality, dust them with some flour before adding to the cake batter)**

Bring all the ingredients to room temperature. Preheat the oven @ 180’C. Prepare the cake tin (I’ve used a 7 inch loaf tin) by either lining it with a piece of parchment paper or grease it with butter and dust it with some flour.
Start with creaming the butter and sugar together, scrapping down the sides of the bowl, until light and fluffy. Took me about 5 minutes using an electric whisk.
Next, add the eggs one at a time, followed by the yolk. Pause to scrap down the sides of the bowl as you whisk these together with the butter and sugar.
Add the vanilla extract, whisk again for a minute.
Sift in the salt along with the flour.
Use a rubber spatula to cut and fold the flour into the wet ingredients at this stage.
Make sure you do not over mix the batter. Add the sprinkles** 
Pour the batter into the prepared tin and bake @180’c for 45-50 minutes.

Birthday Cake Bread
Once baked, remove the tin from the oven and let it cool for 30 minutes before unmolding the cake.

Birthday Cake Bread
Let the cake cool down for a further 10 minutes before slicing.
This cake keeps well at room temperature for 2-3 days in an airtight container.

Birthday Cake Bread

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Yield: one 9" loaf

Birthday Cake Bread - you've got to make this even if it ain't your birthday yet!! All those colorful sprinkles are just the thing you need to bring you some cheer!

Ingredients

  • 3/4 cup castor sugar (adjust as per your preference, this tastes good enough)
  • 1/2 cup butter, softened at room temperature
  • 2 nos. large eggs
  • 1 no. egg yolk
  • 1 tsp. vanilla extract
  • 1 cup All Purpose flour (maida)
  • 1/4 tsp. salt
  • 2-3 tbsp. sprinkles**

Instructions

  1. Bring all the ingredients to room temperature. Preheat the oven @ 180'C.
  2. Prepare the cake tin (I've used a 7 inch loaf tin) by either lining it with a piece of parchment paper or grease it with butter and dust it with some flour.
  3. Start with creaming the butter and sugar together, scrapping down the sides of the bowl, until light and fluffy.
  4. Took me about 5 minutes using an electric whisk.
  5. Next, add the eggs one at a time, followed by the yolk.
  6. Pause to scrap down the sides of the bowl as you whisk these together with the butter and sugar.
  7. Add the vanilla extract, whisk again for a minute.
  8. Sift in the salt along with the flour.
  9. Use a rubber spatula to cut and fold the flour into the wet ingredients at this stage.
  10. Make sure you do not over mix the batter. Add the sprinkles** 
  11. Pour the batter into the prepared tin and bake @180'c for 45-50 minutes.
  12. Once baked, remove the tin from the oven and let it cool for 30 minutes before unmolding the cake. 
  13. Let the cake cool down for a further 10 minutes before slicing.
  14. This cake keeps well at room temperature for 2-3 days in an airtight container. 

Notes

Use good quality sprinkles. Adding the extra yolk ensures that lovely yellow color and the batter emulsifies better so the texture is perfect. The extra yolk acts as a butter but cannot replace the butter or vice versa. You can omit the sprinkles if you wish and make a plain cake. Keep the recipe same even if you plan on adding nuts. THIS RECIPE DOES NOT CALL FOR ANY BAKING POWDER OR BAKING SODA (there is no error in the ingredient list). I let the cake sit for 3-4 hours before slicing, it results in neat slices. Do not slice the cake when warm else, it will result in crumbly slices.

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Birthday Cake Bread

Hope you’ll be baking this soon! It’s worth the 15 minutes of prep! Hehe!! 🙂

Love,

Shreya

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Birthday Cake Bread

Adapted from Well Floured. Inspired by Bake From Scratch.

 

 

Glutenfree Strawberry Crumble

Remember how I told you guys that I was almost literally rolling in strawberries when I shared my No Pectin 3 Ingredient Mixed Berries Jam recipe sometime last week….well this is another proof that I was actually more than rolling 😂😂 🍓🍓 still have so many more…I have frozen some and the rest I keep chomping on as I keep going about my chores!

They are sweet and so so refreshing… I can’t really put it into words..and while I am hooked to them berries, my hubby loves his muskmelons! Eating seasonal I guess! Besides, the temperatures have soared in the last few days and it’s only the first week of March 😩 …. I think we will live on Watermelon Green Tea Coolers and some Kiwi Agua Frescas or a sorbet on second thoughts ☺️ Well, I don’t mind that in all honesty!

Strawberry crumble recipe Recipe for Glutenfree strawberry crumble Polkapuffs recipes Shreya tiwari recipes Food photography Rustic props

Anyways, so when I am not having these beauties as they are or freezing them…I think of healthier and more delicious ways to have them as desserts. So, I came across something online which so good and had just 140 calories per serving! My hubby would love it! He likes his strawberries cooked or stewed…rather than as a fruit. But sadly, the recipe called for All Purpose Flour 😑😑….. Thinking about replacing it gave me an idea to make it Glutenfree! Simple ingredients and so easy to make….I couldn’t stop grinning 😉

You can use APF if you like that, but I have replaced it with Cornflour or Cornstarch. You won’t even know the difference in flavour! This recipe also includes oats and nut flours (if you are allergic, please avoid them).

So, shall we make ourselves some Glutenfree Strawberry Crumble?!…..

Yield: serves 2

Equipment: ramekins or individual cupcake tin moulds, measuring cup/ spoons, cooling rack, baking tray, 2 small mixing bowls.

Ingredients:

1 cup roughly chopped strawberries (frozen or fresh)

1 tbsp cornstarch/ corn flour

1-2 tbsp sugar (use more or less as per your taste)

1 tbsp cold and cubed unsalted butter

3-4 drops vanilla extract/ essence

a pinch of salt

4 tbsp rolled oats (powdered in a blender, basically oat flour)

3 tbsp almond flour

a few whole strawberries and some fresh mint leaves to garnish

Method:

Preheat the oven @180’c

Use some oil to grease the ramekins/ individual cupcake tins.

In a small mixing bowl, add chopped strawberries with vanilla extract. Mix well. Divide equally  into the two greased ramekins/ tins.

In another mixing bowl, add corn flour/ cornstarch along with the sugar. Mix well. Divide equally onto the portioned strawberries. Mix them once in the ramekin itself.

Strawberry crumble recipe Recipe for Glutenfree strawberry crumble Polkapuffs recipes Shreya tiwari recipes Food photography Rustic props

In the same mixing bowl, add almond flour, salt, cubed butter and oats flour. Rub these together with the tips of your finger until they resemble bread crumb like texture.

Strawberry crumble recipe Recipe for Glutenfree strawberry crumble Polkapuffs recipes Shreya tiwari recipes Food photography Rustic props

Divide this topping equally over the two strawberry filled ramekins/ tins.

Strawberry crumble recipe Recipe for Glutenfree strawberry crumble Polkapuffs recipes Shreya tiwari recipes Food photography Rustic propsIMG_6874

Bake at 180’c for about 25-27 mins or until the strawberries start bubbling up and the top crust looks crisp. Mine were done in 20 mins. Every oven does work differently so keep an eye after 20 mins of baking.

Once done, remove from the oven and place on the cooling rack for a few minutes. We enjoyed them warm as they were, but if you wish, serve these with a scoop of vanilla ice cream!! Bliss😍😍😍

Strawberry crumble recipe Recipe for Glutenfree strawberry crumble Polkapuffs recipes Shreya tiwari recipes Food photography Rustic props

Please note:

~I have used glass ramekins meant for baking at higher temperatures. You can use regular white porcelain ones too or just use a single cake tin and bake the whole thing as a large serving and then later divide into 2-3 portions as per your choice. The taste and the method shall remain the same.

~You can serve this cold too. Once baked and cooled, this can stay in the refrigerator for 2-3 days. Just ensure you’re covering it well with some aluminium foil.

~follow the same recipe with raspberries, blackberries, blueberries, etc. as well.

Glutenfree Strawberry Crumble by Polkapuffs

Love,

Shreya 💝

Adapted from Diethood.com

Brownie Muffins

Brownie…..isn’t that one word enough to make you reach out and grab a piece and then turn around the other way, all by yourself and not share with anyone! Mind you…grab a large or probably even the largest piece if possible. Happens with you?! A lot?! LoL😂 Then these Brownie Muffins are for you my friend. Err…not these ones though..you got to make your own!😜

Reason….because these were made just for my hubby..celebrating his birthday! 💖😘🎂 with these chocolaty, super fudgy and gooey brownies! Who says you must have a cake on a birthday with candles???! We have these brownies and a peck on the cheek😍

Brownie Muffins recipe How to make fudgy brownies Polkapuffs recipe for brownie Easy homemade brownie recipe

He loves them! They are morish…slightly crisp on the top and soft within. I have just sprinkled them with some slivers of chocolate…..you can choose not to or maybe dust these with some cocoa instead. Or even keep them plain. This is kind of my go-to recipe for brownies, you can make a large brownie too, need not bother with making Muffins at all. But as I said you get a whole muffin to yourself, right 😜!

Anyways…let get started..

Yield: 6 large brownies

Equipment: a large saucepan, a heat resistant bowl, a sieve, a large mixing bowl, electric whisk (or manual), muffin tray, muffin liners, cooling rack, a rubber spatula, measuring cups/spoons (I have used a weighing scale to measure everything in grams)

Ingredients:

56 gms dark chopped cooking chocolate (I use Morde)

56 gms unsalted butter chopped roughly  (approximately 1/2 cup)

28 gms maida (all purpose flour)

18 gms unsweetened cocoa pwd

75 gms fine castor sugar

1/2 tsp vanilla extract

1 nos. large egg

Method:

Pre-heat the oven @180’c for 10 mins.

Keep chopped chocolate and butter in a heat proof bowl. Place water in the saucepan to boil. Once it comes to a boil, place the heat proof bowl with the chocolate and butter on top of the sauce pan. Let the chocolate and butter melt together, stir it a couple of times with a rubber spatula. Once it’s melted, set the bowl aside and let it cool.

Brownie Muffins recipe How to make fudgy brownies Polkapuffs recipe for brownie Easy homemade brownie recipeBrownie Muffins recipe How to make fudgy brownies Polkapuffs recipe for brownie Easy homemade brownie recipeBrownie Muffins recipe How to make fudgy brownies Polkapuffs recipe for brownie Easy homemade brownie recipe

Next, beat the egg and sugar together in a large mixing bowl until light and fluffy. Add the melted chocolate and butter mixture into the eggs. Whisk once more. Then sieve in the cocoa powder and maida into the eggs. Add the vanilla extract too. Fold the mixture gently with a rubber spatula. Do not over mix the mixture.

Line the muffin tray with liners and fill each portion with the mixture upto 3/4 th capacity. Bake them at 180’c for 18-20 mins. Once baked, insert a toothpick in the centre of a brownie, it must come out with moist and gooey crumbs. That’s it, the Muffins are ready. Cool them on the cooling rack for a few minutes. Serve them warm with a scoop of ice cream or just enjoy them plain.

Brownie Muffins recipe How to make fudgy brownies Polkapuffs recipe for brownie Easy homemade brownie recipe

Don’t these tempt you…😁 Also try my eggless nutties brownie.

Love,

Shreya💝

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