Category Archives: Baking Powder

Mississippi Mud Cake

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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.

Ingredients:
  • 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)
Method:
  • 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.
 Notes:
  1. I made it eggless today to carry for some friends. Substituted with ¾ cups of curds.
  2. The original recipe called for dark bitter chocolate I used milk compound as I wanted to finish it.
  3. The original recipe called for pecans. Today I have used just chocolate chips.
  4. 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.
  5. Take a look at my today’s cake. The icing is from here.

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Do check us out at BM #35.

Linking to Very Good Recipes Christmas Challenge as an Desserts 

Hi! First time here?

Well then you are Most Welcome! I hope you keep coming back for more here.

If you are my regular visitor then Thanks, for you encourage me to experiment more!!

I would like you to please click on my link below and like my Face Book page. I will be happy if you can follow me on Twitter too!

 Archana

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Jam Swirled Muffins

IMG_3576 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.

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Nicaraguan Christmas Cake

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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.

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Litti Chokha for SNC

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The top left Litti are Tandoor roasted. They were only 4 that I tried out!

For the NSC this month Nupur our host has set the South group the challenge of making Litti Chokha.

So with all the necessary ingredients ready I was set to make Litti Chokha. Then Akanksha, my younger one came to see what I was upto, for lunch was on the table but I was still in the kitchen. That is very strange for I am always trying to escape the kitchen especially on a Sunday.

The regular question bank that she is her questions began with the expected whats  are you doing, what is Litti Chokha? What is this? What are you doing with the potatoes etc?

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Egg less Tort Pina Colada/ Pina Colada Cake

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This is a celebration time. Two things to celebrate Diwali and a birthday!

So

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!!! 

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E for Eggless Pancakes

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All the delicious pictures of Pancakes keep me drooling over them and wishing I can eat them! 

Well you will say that is nothing new. I am drooling over most of the food pictures I see. Most of my comments are,”Mmmmmmm I want that!” no thought process is needed its plain desire from the bottom of my heart!

You may also say so make the Pancakes and eat them, the recipe is simple enough. I have a problem these Pancakes are something that I have to eat on my own and I do not want to eat them alone.

 Pancakes need to be shared, savored in company, and flinched from someone else’s plate.

So when my friend said she was coming over I jumped! We had Pancakes, Eggless Pancakes as she does not eat eggs (and I did not have any)! It did not matter that it was afternoon and it does not matter if you think I am crazy. We enjoyed them!!

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Crunchy/ Hard Pretzels ~We Knead to Bake

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Finally my post for We Knead to Bake! Whew! what a month we have had with my father’s surgery and Father-in-laws abscess draining and the subsequent rise and fall of his sugar… I hope we are on a even keel now!

So my worries and miseries apart here we go….

For this month for WE KNEAD TO BAKE Aparna set us to make Crunchy/ Hard Pretzels.

I love reading Aparna’s writeup to the bakes that we make they are so very informative and detailed! Hats off! So here is what Aparna has said ,

“ The authentic German Pretzel, the Laugenbrezel, has a dark brown, crispy, salty crust, and inside a soft dough. It has a plump “body”, and thin, crispy (not dry) crossed “arms.” The Hard or Crunchy Pretzels are an American invention!

The story goes that one morning sometime in the late 1800s, a baker at the Munich Royal Café, was preparing some sweet pretzels for his guests. Instead of brushing them with sugar he accidentally brushed them with the sodium hydroxide solution being used to clean and disinfect the bakery countertops! Instead of binning his dough he went ahead and bake them anyway. The resulting pretzels came out of the oven with a unique brown crust, soft centre, and delicious taste.

There many stories about the shape too. A popular one is that the shape resembles a praying monk (back then the praying position was arms crossed with the hands on the shoulders).

The taste of the Pretzel comes from its dunking in the soda bath. Originally a solution of lye was used for this bath but lye is highly corrosive and needs to be handles with care. A baking soda solution works just as well, and once you’re done, pouring it down your sink will give help unclog the drain if necessary!

Pretzels are usually brushed with an egg wash after the soda bath and this is what gives them their characteristic shine. Then they’re sprinkled lightly with coarse/ sea salt crystals before baking them. ”

Like Aparna I left out the egg wash and the sprinkled salt on my Pretzels, one set got freshly ground pepper and salt treatment. We also sprinkled brown suagr on one!!And you can do the same if you want to.

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