Lemon Brownies.....

3/4 cup all-purpose flour(maida)
3/4 cup sugar
1/4 tsp salt
1/2 cup butter, softened
2 large eggs
1 1/2 tsp lemon zest
2 tbsp lemon juice


Lemon Glaze:
1/2 cup powdered sugar
1 tbsp lemon juice
1 1/2 tsp lemon zest


Preheat the oven to 180 degrees C (350 degrees F).  Grease an 8-by-8-inch (20cm) baking dish or line it with baking paper


Zest and juice a lemon, set aside.


Add flour, sugar, salt and softened butter to a bowl and beat well until combined. 



In a separate bowl, whisk  eggs, lemon zest and lemon juice. pour into the flour mixture and beat until smooth and creamy, about 2 minutes. 



Pour mixture into the baking dish and bake for about 20-25 minutes, or until just starting to turn golden around edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing. 



When brownies are cooled completely, make the glaze by whisking together all three ingredients. Spread over the brownies with a rubber spatula, cut into bars, and serve! Sprinkle some zest on top of the glaze. 

Cranberry and Walnut Cake.....

Whisk 1 cup margarine,1/2 cup sugar and 1 cup brown sugar.Then add 3 eggs and 1tsp vanilla essence and mix together.



Now add 1 1/2 cups all purpose flour(maida), pinch of salt, 1 1/2 tsp baking powder, 1 cup (toasted and crushed) walnuts, 1 cup dried cranberries and mix it all slowly till well incorporated.



Bake at 200 C for 35 mins....then turn down the oven temp to 180 and bake for 20 mins more. Cool it on a wire rack for 15-20 mins.

Cut into pieces ...

Coconut Carrot Apple Walnut Cake....!!

cake

Whisk 3 eggs.... 1 1/4 Cup Sugar...3/4 Cup Oil...and 1.5tsp Vanilla essence.

To the liquid batter mix in the dry ingredients...ie
2 Cups All purpose flour...2 cups dry Coconut powder...1/2tsp salt...1/2tsp cinnamon powder...3/4tsp baking soda...1 1/2tsp baking powder.

After the above mixture is homogeneous ...mix in 2 cups shredded Carrots....1 grated apple....1/4 cup toasted walnuts

 Pour in a greased baking tin and bake for 45-50 mins at 180/350 degrees

Cool it on the cooling rack ....
Mine got a little cracked as I took it out too soon... :(

Cut into pieces and
enjoy !!
A very healthy and delicious Cake....!  :)

Pineapple Upside-Down Cupcakes..!!!

Melt Brown sugar and a little butter in the oven for 4 mins at 350 degrees

put pineapple rings and cherry on top

make the cake batter (can use the store bought yellow cake mix)

 

Add the batter on the pineapple rings....

 

Bake for 25 mins ...cool for 5 mins ...take out and invert on a cooling rack....

Ta-da !!!

 

• FOR THE BATTER:
• 6 tablespoons (3/4 stick) butter
• 1/2 cup milk
• 1 cup flour
• 1 1/2teaspoons baking powder
• 1/4 teaspoon salt
• 2 eggs

• 3/4 cup sugar
• 1/2 teaspoon vanilla extract
• FOR THE TOPPING:
• 6 tablespoons (3/4 stick) butter
• 3/4 cup light or dark brown sugar, tightly packed
• 6 maraschino cherries
• 1 (20-ounce) can pineapple rings

Instructions

1. Heat the oven to 350º. Place the butter and milk for the batter in a small saucepan over medium heat. Warm the mixture, stirring occasionally, until the butter melts, then transfer the mixture to a small bowl to cool.
2. Meanwhile, prepare the pine-apple topping. Into each cup of a 12-cup muffin pan, add 1/2 tablespoon of unmelted butter, then evenly sprinkle 1 tablespoon of brown sugar over the bottom. Place the pan in the oven until the butter melts, about 4 minutes.
   1.  Halve each maraschino cherry, then cut the pineapple rings into quarters. Place a cherry half, sliced side up, in the center of each cup and lay a pineapple quarter on each side. Press the fruit gently down into the butter-sugar mixture, then set the prepared pan aside.
   2. Finish making the batter. In a medium-size bowl, combine the flour, baking powder, and salt, and stir the ingredients with a fork until they're evenly blended. In a large bowl, whisk together the eggs, sugar, and vanilla extract until smooth. Add the flour mixture to the egg mixture and stir until the flour is fully incorporated. Add the milk-butter mixture and stir well to combine the ingredients into a smooth batter.
   3.  Pour the batter into the muffin pan, dividing it evenly among all the cups. Bake the cupcakes until they're lightly browned, dry around the edges, and pulling away from the pan a little, about 25 minutes.
   4.  Transfer the pan to a rack to cool for 5 minutes. Use a butter knife to carefully loosen each cupcake from the edges and bottom of the pan, then place a cookie sheet over the top. Invert the pan, turning the cupcakes out onto the cookie sheet, then transfer them back to the rack to cool completely. Serve the cupcakes at room temperature. Makes 12 cupcakes.

Swiss Roll Dessert....

You can save a lot of work if you use ready made rolls . Different varieties of fruit rolls are available in markets like Strawberry , Raspberry , Blueberry and so on. 

For making the rolls :
Eggs - 4 ( Whites n yolks seperated )
Sugar - 200 gm (80 gm+20 gm
All purpose flour - 125 gm
Backing powder - 1 tsp
Raspberry(Himbeer) Jam - 150 gm

For making the filling :
Gelatin - 12 leaves
Ripe Mangoes - 2 or 3 mangoes ( about 1 kg)
Lime Juice - 3 tbsp
(Quark in German) Sour Cream Cheese - 500 gm
Whipping cream - 125 gm

some extra sugar to make the rolls.
backing paper -1
A cotton cloth ( square shape n of the size of the backing tray.)
Cling Film

Preparation method :

Preparing the rolls :
Preheat the oven to 180 degrees . Separate egg whites n yolks.
Beat egg yolks with 2 tbsp water and 80 gm sugar until creamy.
In another bowl beat egg white adding 20 gm until stiff . Mix this into creamy egg yolks.
Mix flour and backing powder together and introduce into the egg mixture using sieve.
Mix with a spatula.
Pour this into a backing tray covered with backing paper. Bake for around 13 minutes or until done .

While it is baking make a sugar bed for the roll.
For that spread some sugar thick on the cotton cloth . Spread it in square shape .
Put the baked cake on the sugar , the side with the baking paper facing the top.
Note : Another point is that the rolling n everything should be done when the cake is little bit warm . While it becomes brittle n breaks up when thoroughly cold .
Now we will remove the backing paper. For that brush some cold water on the backing paper.
Gently remove the backing paper.

Now apply the Raspberry Jam evenly on the surface. Roll the cake from the long side .
Note : we want only 2 rounds in the rolls so you can cut & adjust the cake like needed.
Remember one side will be sugar and other side will be Jam. Toll na !

Cut the long roll into 1 cm thick rounds n keep aside.

Preparing the Mango pudding for the Charlotte :
Take some water in a small bowl n put the Gelatin leaves in it so as to keep it wet.
Peel the mangoes.First cut 200 gm mangoes into small cubes n keep aside .
Next take 450 gm of mangoes and make a puree in the mixer adding Lime juice. ( don't add water to make puree).
Heat a nonstick pan.Add the puree into the pan. When it warms up add Gelatin into it and allow to dissolve, mixing. Mix in the sour cream cheese ( Quark) and 100 gm sugar and mix well .
Toss in the cut mango pieces . Mix all together and remove from the heat. Allow it to cool down for some time .


while we can make the covering of the Charlotte.
Take a round shaped bowl. Cover the bowls inner surface with Cling film.
Arrange the cut rolls side by side close to one another , covering the bowl.
Keep some rolls aside for covering the top side after filling the bowl with the mango pudding.
Note:While arranging the rolls inside the bowl there may be small spaces left in between the rolls. It is better to fill this spaces with Chopped nuts for eg : Hazel nut or almonds. So as to keep the charlotte beautiful.

Next Whip the cream until stiff . Mix this cream with the mango mixture(it should be cooled down by now). Pour this pudding mixture into the bowl covered with the rolls .
Finally finish by covering the pudding top with rest rolls.
Refrigerate until the pudding becomes thick (around 5 hrs or so)
Finally transfer this pudding charlotte into a flat plate . Remove the cling film.


Other fruits can also be used like.... Peaches...Pineapple

Mini Cupcakes

Ingredients

110g unsalted butter, diced
110g caster sugar
zest of 1 orange, grated
2 eggs, yolks separated
75 ml milk
140 plain flour
1 tsp baking soda
1/4 tsp salt
50g, pistachio nuts, chopped
25g white chocolate chips
75g apricot jam

Method

1. Preheat oven to 190C.
2. Cream the butter and sugar using mixer until thouroughly mixed.
3. Now add orange zest, egg yolks and milk until evenly mixed.  Then place in a large bowl.
4. Now fold the flour and baking powder into the mixture.
5. Add salt, 25g of pistacios and chocolate chips.
6. Now beat the egg whites until still like meringue then fold this into the mixture.
7. Now using a piping bag or spoon, place in paper cake holder until 2/3 full and place on a small muffin pan.
8. Bake for 15-20 minutes.
9. Remove from oven and let it cool.
10. Once warm, brush the top of the mini cakes with jam and sprinkle ground pistacios.

Lemon..y.. Cake

Ingredients (Cake)

3 cups flour
3/4 cup lemon juice
225g unsalted butter, softened
2 1/2 cups white sugar
5 eggs
1/3 cup lemon zest
1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup milk, warm
1 tsp vanilla extract
1 tsp salt

Ingredients (Glaze)

2 cups confectioners’ sugar, sifted
3 1/2 tbsp lemon juice

Method

1. Using a hand mixer cream butter and 2 cups of sugar in a mixing bowl until light and fluffy.
2. Gradually add eggs one at a time while continuously mixing.
3. Mix in the lemon zest.
4. In a separate bowl, Sift together the flour, baking powder, baking soda, and salt.
5. In another bowl combine 1/4 cup lemon juice, milk and vanilla.
6. Add the flour mixture to the lemon juice mixture, mix evenly then place on a greased baking dish.
7. Bake in a 180C preheated oven for 50 minutes or until fully baked (always check the middle part).
8. While cake is baking mix together 1/2 cup sugar and 1/2 cup lemon juice in a sauce pan, cook in low heat until sugar is fully dissolved.
9. Remove cake from oven, place it in a wire rack then let it cool. Once cooled down pour lemon and sugar syrup on top.
10. Prepare the glaze by combining confectioners’ sugar and the lemon juice in a bowl, mix until smooth. Pour on top of the cake then serve.

Cakes....Choco...Tangerine

Cake flour 2 ¼ cups,
Light brown sugar 2 ¼ cups
Unsalted butter 4 oz/ 1 stick (room temperature)
Eggs 3 nos
Cocoa powder 3 TBSP
Sour cream 1 cup
Boiling water 1 cup
Baking soda 2 tsp
Vanilla extract 1 tsp
Salt ½ tsp
Preparation

Preheat oven to 350 F.
Grease and flour two 9 inch cake pans and set aside.

In a mixing bowl, cream the butter with the help of a mixer. Next add the brown sugar and combine well with butter. Add eggs one by one and combine with butter and brown sugar till light and fluffy. Beat in vanilla and cocoa powder. Next add baking soda and salt. Now using a wooden spatula, mix everything well. Add flour and sour cream alternately beating until smooth. Pour boiling water to the batter, stirring with the spatula until well blended. Pour equally into the prepared cake pans and bake for about 30-35 minutes or until a skewer inserted into the middle of the cake comes out clean. Allow it to cool in the pan itself for 5-10 minutes and then invert to a plate and cool it completely before frosting if you plan to. Enjoy!!

Notes: You can use all-purpose flour instead of cake flour. Make sure you add about 2 tsp of baking powder if you are using all-purpose flour.

I frosted the cake with Betty Crocker’s creamy milk chocolate frosting and it was a perfect balance with the not so sugary cake.

Tangerine Cake

All-purpose flour 2 ½  cups
Sugar 1 ¾ cups
Baking powder 1 tsp
Baking soda 1 ½ tsp
Salt ½ tsp
Eggs (beaten) 3 large
Vegetable oil ¾ cup
Unsalted butter 2 oz or ½ a stick
Sour cream 1 (8 oz tub)
Freshly squeezed tangerine juice 1 cup
Tangerine zest 1 TBSP

Preparation

Preheat the oven to 350 degrees F. Spray 2 (9-inch) circular cake pans with vegetable oil cooking spray. (We used parchment paper to prevent sticking of the cake to the pan). Add the flour, sugar, baking powder, baking soda and salt into a large bowl and mix everything using a spatula. Add the beaten eggs, vegetable oil, butter, sour cream, tangerine juice and zest. Mix everything well together. We did it by hand but you can use a mixer if you have one. Pour the batter evenly into both the pans. Bake for 35 minutes. Check whether the cake is cooked well using a wooden toothpick. Remove the cake the oven and let it cool completely. When cooled, the cake is ready for the icing.

Tangerine Icing for both the cakes

Butter, ¾ stick, room temperature
Cream cheese, 1 (8-ounce) package room temperature
Confectioners’ sugar  3 ¾ cups or use the 1 lb packet of confectioners’ sugar
Tangerine juice 3 ½ tablespoons
Tangerine, zested ½ tsp

Mix the butter, cream cheese and sugar together in a large bowl. Add in the tangerine juice and zest and combine everything until you get the consistency of icing.

Directions for icing the cake

Make sure that the surface and the edges of the cake are smooth without any irregularities. Pour the icing onto the top of the cake and slowly spread it to get an even, smooth layer over the top and then slap some icing on to the side of the cake and move the spatula around the side of the cake until you get an even layer of icing. Decorate the cake using orange slices and orange zest. Keep the cake chilled until it is ready to be eaten. 

Candy Melt Decorated Cake

• 1  box Betty Crocker® SuperMoist® white cake mix
• Water, vegetable oil and egg whites called for on cake mix box
• 1  container (12 oz) Betty Crocker® Whipped fluffy white frosting
• Red food color
• 1/2  cup round pink and orange candy melts or coating wafers (3 oz)

Directions

1. 1Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Spray bottoms and sides of 2 (9- or 8-inch) round cake pans with baking spray with flour.
2. 2Make and bake cake mix as directed on box for 2 (9- or 8-inch) round pans, using water, oil and egg whites. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
3. 3Tint 1/3 cup of the frosting with 1 or 2 drops food color for desired shade of pink.
4. 4On serving plate, place 1 cake layer, rounded side down; spread pink frosting over layer almost to edge. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting.
5. 5Insert candies into frosting on side and top of cake as desired.

Splenda...Sugar Free Chocolate Cake...

INGREDIENTS

Ingredients:  100 gm butter  100 gm sugar free natura 2 eggs 25 gm honey 100 gm melted chocolate  125 gm flour 350 gm dry fruits

Method: 
In a large bowl, cream the butter and sugar free natura together. Add in the eggs and honey and whip them together. 

Add in the melted chocolate and fold in the flour and dry fruits into it. 

Bake it at 170 C for 35 mins and serve hot