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.
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.
I saw this delicious cake Nutella Magic Cake from Pinay In Texas Cooking Corner and fell in love with it. It was one of its kind and I promptly bookmarked it.
I decided to make it for my daughter’s birthday!!
Now started the most difficult task…. hiding the Nutella!
Apeksha, my elder daughter does not like sweets but chocolates are not sweets and the bottle of Nutella is definitely not sweet, it’s a snack, pick me up; she can wade her way through the bottle in one day!!
I decided to shop and bake immediately, what better way then tell Apeksha herself to shop for her cake!! By now she had seen the picture of the original and she wanted her cake. I know that was blackmail but whatever works… LOL!
If you have read Garfield you know about Garfield’s love for Lasagna! So my first intro this dish was a cartoon strip. Then my belief was always that it’s a dish made with meats and the recipes on the Lasagna pasta box confirmed my belief. So making of a Lasagna was like okay… let’s see!
There are times I cannot give up my age old beliefs and this happened to be one of them. Then I read about a vegetarian lasagne in a forum. On my request the member shared the recipe too! I was pleased and made the recipe to the “T”!
My daughters were so thrilled Initially, but like a river where the water flows serenely but once there is a lot of input it overruns the banks, once the food in the tummy reached the full levels complaints started was told that I used all wrong vegetables, my sauce was not as good and so on and so forth ….. Till I never made lasagna again!
My husband’s favourite breakfast is Fried Eggs.
I would have never ever written how to make a Fried Egg. I mean it’s no rocket science but then one of my friend’s and colleague reminded me that it may be simplest things but the learning also starts with alphabets.
So for Blogging Marathon with alphabets is not Fried Eggs apt?
So here is Fried Eggs my way…