Merry Christmas to all!! Complements of the season!!
That time of the year when all my neighbour’s homes smell of delicious goodies coming out. Today is the day I see what smelled so good. I have on my table some very rich bebinca, cakes and amazing variety of kulkul, doce, marzipan and cookies!!
All my attention, since morning is flitting from one tray to another,each vying for my attention!! The only thought that I have one stomach, that is frantically signally to me to PLEASE STOP is distressing to say the least.
Anyway coming to today’s post for the BM#35 that is about bookmarked recipes I will like to share is Mississippi Mud Cake from Cakes Galore by Valerie Barrett.
Why this called so? Probably because the cake looks like the thick mud at the banks of Mississippi river. Do not let the name put you off try it.
- 250 g butter
- 250g sugar
- 3 eggs, beaten (see notes)
- 115 g milk compound (see notes)
- 1 tsp vanilla essence
- 225 gram flour
- 4 tblspn unsweetened cocoa powder
- ½ tsp baking powder
- A pinch of salt
- 100 grms walnuts, chopped(See notes)
- Preheat the oven to 180°C or 350°F. Grease a 30 x 11 cm tin.
- Sieve the flour, baking powder, cocoa and salt. Set aside.
- Cream the butter and sugar together till fluffy.
- Gradually beat the eggs in the mixture.
- Add the melted chocolate and vanilla extract. Mix well.
- Add the flour mixture and the walnuts. Fold till well mixed.
- Spoon the mixture in the tin and level the surface.
- Bake in the oven for 40-45 minutes or till the skewer inserted in the center comes out clean.
- Cool in the tin for 10 minutes ten turn out on the wire rack and cool completely.
- I made it eggless today to carry for some friends. Substituted with ¾ cups of curds.
- The original recipe called for dark bitter chocolate I used milk compound as I wanted to finish it.
- The original recipe called for pecans. Today I have used just chocolate chips.
- There is a very delicious icing that the book carries but in my house the cakes just disappear so I have never tried it out.
- Take a look at my today’s cake. The icing is from here.
Do check us out at BM #35.
Linking to Very Good Recipes Christmas Challenge as an Desserts
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Since baking for We Knead to Bake I have come across different breads. Most of them something I never knew existed. It’s been an amazing experience.
For We Knead to Bake this festive season we are baking BienenstichKuchen/ German Bee Sting Cake.
Bienenstich is not really a bread but a traditional German sweet yeasted cake baked with topping of crunchy almond toffee-like layer and filled with a vanilla pastry cream. Bienenstich is traditionally eaten as dessert and also served with tea or coffee.
Its name Bienenstich in German means “bee sting” and probably got its name from the honey flavoured topping that it typical of this yeasted cake.
When Gayatri for the Eggless baking groupsent the mail saying we are making Jam Swirled Muffins that was to be adapted from Technicolour Kitchen my reaction was, ” Good God! How sweet will it be?”
My family was my sure I have lost it, totally. All of them started finding excuses for me not to bake.
Inspite of this amazing enthusiasm I decided to bake the cake and carry it for my friends at work.
In Baking Partners, Swati’s brainchild, this Christmas we have delicious cakes, not that they are ever otherwise but this time they were a treat to the eye and mouth. We had Yule logs and this delicious Nicaraguan Christmas Cake by Pio V.
You can check the original recipe here.
The first thing you have to remember as Poi V has said is that,” this is a starch-bound custard. Normally, to avoid curdling, custards are heated gently until they thicken. In this recipe, the presence of cornflour creates an exception to the rule: the custard must be brought to a boil, and then boiled for an additional 2 minutes to properly thicken. Ignore this and you will have weepy custard.”
Who am I to ignore the master’s instructions? I followed the recipe word to word so much so that most of my post is a copy of the original.
For Baking eggless, which happens to be Gayatri’s baby where we adapt bakes to egg less bakes, this month we were to bake Slovak Paska Bread – Easter Special.
When I first saw the bread I was amazed and had my doubts. This time as we were to make shapes with the dough!!!!!!!!!!
The fact that I do not know to braid and when it comes to art I am a zero. So I was worried and was thinking of sitting out this challenge.
But then it’s a challenge and the reason I am a part of the group is I want to learn new techniques. So I made the bread albeit I had to take help in the braiding! 🙂
This month We Knead To Bake for we are making KanelSnegle (Cinnamon Snails) or Kanelbullar (Cinnamon Buns) which is the Swedish version of the popular American Cinnamon Rolls.
The Swedish version may be the original version. And unlike the American ones they are not sticky and are less sweet.
To quote Aparna, “These rolls are delightfully aromatic, soft and moist, and perfect with a cup of tea/ coffee whether for breakfast or in the evening.”
These were the lines that sold me the bread and I made them first! Even as I made them I was worried as these are sweetish bread if my family will like them. Needless to say they were attacked before they cooled down. I was very happy to see them blowing over the bread to cool them just so that they could eat them!!