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.
This is a celebration time. Two things to celebrate Diwali and a birthday!
Happy Diwali to all!!
Little Ayan, my nephew has become 2 yesterday and since he was busy visiting all the giraffes in the zoo I decided to post this late.
Ayan is a naughty bundle of mischief and hence adorable! Since Ayan and his parents, Kshitij and Pooja do not eat eggs this is a virtual present to him. They will love it!!
Happy Birthday Ayan!!!
Irresistible Chocolate Cheesecake !!
Every month on the 15th the baking partners post a bake. The brainchild of Swati Iyer and an excellent baker she chooses some fantastic bakes.
Since joining this group I have tried out Shaped Bread Rolls, Chocolate Pumpkin Cupcake , Ultimate Chocolate Cream Cheese Cookies, The best Chocolate cake that I have ever tasted Reine de Saba avec Glaçage au Chocolat: Chocolate Almond Cake and now this month cheese cake.
Now every recipe I have read asks for cream cheese and since it is expensive in India and then there is no guarantee that I will use the entire tub I never ventured in the area. My daughter, the elder one this time (rolling my eyes) asked for cheese cake sometime ago. She is a sweet non-eater; even after she ate this cake she told me she liked the crust better than the cake. Mind you this was after they (both my daughters) had finished the cake.
Well it takes all kinds … anyway please do try this awesome cake and sink in a delightful bliss!! Diet ko maro goli yaar you do need a break!!
The delicious chocolate cupcake
Belated Birthday Wishes Pooja!!!
The egg less baking group is a group of enthusiastic bakers. We convert all bakes that are made with eggs to egg less bakes.
Among the many that we have tried this time it’s the all time favourite Hershey’s “Perfectly Chocolate” Chocolate Cake!
The one challenge that my girls have been very enthusiastic.
The whipped cream chocolate cupcakes!!