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Chocolate

Chocolate Walnut Brownie….

Choco-walnut Brownie....

Dark chocolate & walnuts.. whatta brilliant combination..!!! Love it..!! K wanted to have some brownies.. & I’m not a huge fan of hazelnuts.. checked the pantry if I had a packet of walnuts..n hurrah… I did find a packet. 🙂 The rest does not require to be told.. Mixed the ingredients as I ate my bowl of pasta for lunch.. Yup multi-tasking.. & I only rested when the heavenly aroma of the brownie baking away, started filling up the house… 🙂

Basic ingredients are what you require for these.. yummy is not the right word.. the best way to describe is “A slice of heaven”.. 🙂

Choco Walnut Brownies..

Remember, it’s not a cake.. so don’t wait to bake it till a toothpick comes out clean…. If you do.. then its a chocolate cake!.

Happy days are here again….!! Been a long time since I posted two recipe’s on a day.. 🙂 Guess I’m making for all those days when I won’t be able to add posts…!!

Yummy Choco walnut brownies

Ingredients: (Serves 8-10 )      Preparation Time: 40-45 mins
Plain flour – 1 cup/150g
Cocoa Powder – 80g
Light brown sugar – 1 cup/175g
Vanilla extract – 2 tsp
Baking Powder – 1 tsp
Eggs – 3
Walnuts – a handful, chopped
Vegetable Oil – 200 ml

Method:
Line a 25cm baking tin with grease-proof paper & keep aside.

Sift the flour, baking powder & cocoa powder into a large mixing bowl & keep aside.

In another mixing bowl, mix together the sugar & the oil. Add eggs one by one, mixing after adding each one in, using a hand mixer. Add the vanilla extract. Mix well.

Pre-heat the oven to 160 degree C.

Now add the wet ingredients to the dry & fold.

The batter...

Don’t over mix.

Prepared baking mould..

Transfer the gooey brownie batter to the prepared tin. Add the chopped walnuts evenly on the top of the batter.

Pour the batter into the prepared mould & then add chopped walnuts on top...

Bake for around 25 minutes once the oven pre-heats. You don’t want to overcook this, unlike cakes, you don’t want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle.

Allow to cool in the tray, then carefully transfer to a large chopping board and cut into large chunky pieces.

Choco Walnut Brownies..

Serving Suggestions:
Serve warm with a scoop of vanilla or chocolate ice-cream. Creme fraiche also makes a tasty accompaniment with them.

Choco-walnut Brownie....

If your someone like me who can’t wait to have accompaniments.. just eat them as is.. 🙂

This is the picture I uploaded via Instagram. I did not want to wait to work on the pictures from my camera for this post.. !!

If you like this recipe, then you may also like – Dark Chocolate BrowniesDark Chocolate & Mocha Cheesecake with Rum…Coffee Banana loaf Cake with Coffee ganache frosting etc.

 


Dark Chocolate & Mocha Cheesecake with Rum…


This cheesecake has so many different flavours that blend so beautifully that it will definitely be a treat for your taste buds..

We had a wee bit of an Indian Dark Rum called Old Monk left with us; it wasn’t enough for a drink & it was not going to be wasted :). I had noted this recipe down sometime back from a magazine & found it while I was cleaning up some old documents in my laptop. Guess its meant to be.. I had everything that I needed to make this cheesecake.. did not have to make a run to the grocers at all..

The only thing was that it needed to be set for at least 6-8 hours before you dig your fork into it for a bite.. ! Well, I know it’s easier to buy a slice from the bakery or your favourite restaurant because your wait time is just from the time you place your order & till the plate is brought to your table.. But think on the brighter side.. here for the same price of the slice you have a whole cheesecake which is yours!! That’s just one way to think about it… then it always involves all your precious time & love that goes into baking it..so it is definitely special.. 🙂

Dark Chocolate & Mocha Cheesecake with Rum...

This is the first time I tried a cheesecake which involved baking. The last time I had tried a no bake cheesecake.. I fancy cheesecakes because it’s a bit sour & salty when compared to other cakes which are only on the sweeter side.. Its been unbearably hot from a couple of days & a chilled cheesecake just helped me cool down.. 🙂

As I did not have a 18 cm tin, I used 2 smaller tins to make this. One was a midnight snack.. I could not wait to let it set overnight & ate it.. shared it with K .. 🙂  The other one I patiently waited till the next day & went through the process of garnishing it & clicking pictures for the blog.. 🙂

Ingredients: (Serves 4 – 6) Preparation Time: 75-80 mins
For the cheesecake base:
Dark chocolate digestive biscuits – 150 gms
Butter – 50 gms, melted
Tip: I used unsalted butter, you can use salted butter for a nice salty flavour to add a nice salty biscuit base.
Mixed spice (optional) – 1/4 tsp, I used this just for the twist 🙂

For the filling:
Dark chocolate – 100 gms, I used Bournville
Cream cheese or soft cheese – 400 gms
Sugar – 90 gms
Eggs – 2
Cornflour – 3/4 tsp
Granulated coffee of your choice – 3/4 tsp
Sour cream – 150 gms
Dark Rum of your choice – 2 tbsp

Method:
Pre-heat your oven to 130 degrees. While the oven is heating up, break each biscuit into 2-3 pieces. Using a blender, blend the biscuit pieces into tiny bits.

Blend the biscuit pieces into a bits in a blender...

Take a medium-sized mixing bowl, & mix together the blended biscuit bits, melted butter & mixed spice powder if you plan to add it using a spatula.

Mix the biscuit bits with melted butter & mixed spice..

Line the base of a 18 cm springform tin/ a loose bottom sandwich tin with grease proof paper & transfer the biscuit mix to it. Evenly spread & press this to make a base. Once the oven has pre-heated, bake this in the oven for 10 mins.

While the biscuit base is baking, take a large mixing bowl, add the cream cheese, sugar, sour cream, eggs, corn flour & using an electric beater, beat all the ingredients together. Mix the coffee granules in 3/4 tsp water & let it dissolve completely. Add this to the cheese mixture. Mix well.

Melt the chocolate in a bowl over a bowl of simmering, bubbling hot water. Once its melted, add this to the cheese mixture along with the rum & give it a good mix with the beater. Make sure everything has blended well.

Mix all the ingredients well....

Cover & keep aside.

Meanwhile the base should be ready, let the base cool down to room temperature. Now pour the cheese mixture over the biscuit base.

Pour the mixture over the baked & cooled biscuit base...

The mixture should fill it to 3/4 the height of the cake pan. Give the pan at least 4-5 sharp taps so that any air bubble will escape.

Place the cake pan on a baking tray & bake at the same temperature 130 degrees for around 40 – 50 minutes or till done. The centre should wobble & the sides should be firm; that’s when its done.

Take the cheesecake out, place it on a wire rack & let it cool down completely.

Baked & cooling on the rack...

The sides should loosen up & get separated from the tin, else use a blunt knife to separate the edges. Cover with cling film or with a ceramic plate & chill in the freezer for 6-8 hours or overnight.

Once chilled, take out the cheesecake from the tin.

Garnishing:
Garnish with shavings of dark chocolate & white chocolate or dust with some cocoa or coffee powder.

You can even add chocolate chips if you wish to. Or  you can eat it as is… 🙂

Serving Suggestions:
Slice, serve & enjoy chilled..

Dark Chocolate & Mocha Cheesecake with Rum

If you like this recipe, then you may also like –Lime n Lemon Cheesecake PotsCaramel CustardMuhallabia.. a Lebanese sweet dish….Gaajar Halwa/ Carrot Halwa etc.


Flaked almond & Dark Choco chip muffins

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Happy Women’s Day to all you beautiful ladies out there.. 🙂 Do we need a day of our own? Isn’t everyday our day? I think it is.. !

Well, I finally baked again today.. Yes, after a long time…guess I was waiting for an occasion..

Baking some muffins has been on my list from a long time…

Flaked almond & Dark Choco chip muffins

I love to bake but don’t really know what holds me back.. Anyways there will be loads of bakes updated henceforth… I promise.. 🙂 Enjoy all the pampering while you can without demanding for it.. the rest of the days we demand it anyways.. 😉

Ingredients: (Makes 6 medium-sized muffins) Preparation Time: 25 mins
All purpose flour – 150 gms
Castor sugar – 90 gms /brown if you prefer
Baking powder – 8 gms
Melted butter/sunflower oil – 50 gms/50 ml
Milk – 50 ml
Egg – 1, beaten lightly
Almond flakes – a handful
Dark chocolate chips – 50 gms
Bicarbonate of soda – 1.5 gms
Vanilla essence – 1/8 tsp
Salt – a pinch
Cup medium cake moulds – 6
Medium Muffin paper cases – 6

Method:
Pre-heat oven to 190 degree C. Sieve together the flour, sugar Bicarbonate of soda and baking powder. Add the dark chocolate chips & the almond flakes. Lightly beat the egg, add to the melted butter & milk.

Gently add the wet ingredients to the dry till they are combined, and no flour is visible. Do not mix a lot as this will end up making the muffins tough.

Batter ready,...

Divide the batter to fit into 6 muffin cases. Do not add more than 3/4 to each mould, as they will puff up.

Fill 3/4 of each case..

Remember to grease your tin if you are not using cases, or they will stick, then bake for approximately 20 minutes or until they are well risen and firm to the touch.

Baked muffins..

Remove from the oven, and leave in the baking tray for 5 minutes or so to firm up, before turning out on-to a cooling rack.

Leave them to cool completely on a cooling rack..

Eat warm right away.. 😉 or leave to cool completely for at least 15 minutes.

Flaked almond & Dark Choco chip muffins

You can store them for a couple of days in airtight containers.

Serving suggestions:
Warm up & serve or serve as is.. 🙂 They are so yummy & soft that they will melt in your mouth..

Flaked almond & Dark Choco chip muffins

If you want to check out some other sweet bake/dessert recipe’s here are a few – Peanut Butter Cupcakes with Vanilla flavoured frosting,Lime n Lemon Cheesecake Pots, Gaajar Halwa/ Carrot Halwa etc.


Pineapple, Sultana Salad with chocolate sprinkles

Pineapple, Sultana Salad with chocolate sprinkles

I was in the mood to have a salad, but surprisingly a little something on the sweeter side was on my mind. Prepared a usual salad, iceberg lettuce, mayonnaise, some capers, sun-dried tomatoes, olives, feta cheese, added some pineapple pieces & sultana’s to get the sweetness I was looking for. Mixed them all up and topped it up with some basil. Yet the sweetness I wanted was missing. I was looking for that missing ingredient & there it was… on the shelf…a bottle of chocolate sprinkles .. Keshav was like “chocolate in a salad… ?” I replied ” Well yes, why not? Let’s try it out”.

Pineapple, Sultana Salad with chocolate sprinkles

And that’s how this salad came to be..

This salad is sweet & sour, crunchy . I loved it.

 Pineapple, Sultana Salad with chocolate sprinkles

It’s different from the usual salads. Do try it out and pass on your thoughts. 🙂

Ingredients: (Serves 1) Preparation Time: 10 mins
Iceberg lettuce – 100 gms
Mayonnaise – 1 tbsp
Capers – 1/2 tsp
Red Onion – 1 small, finely diced
Salad croutons – about a handful
Sun dried tomatoes – 2-3 pieces, chopped into small pieces
Sultana’s – about 15-20
Olives – 3-4, sliced
Feta cheese – 2-3 cubes, crushed roughly
Pineapple – a handful fresh n sweet pieces
Chocolate sprinkles – 1/2 tsp
Black pepper (Optional) – crushed freshly, if you want some spice in it.
Basil – 2-3 leaves for garnishing
Salt to taste

Method:
In a mixing bowl add all the ingredients except the chocolate sprinkles. Add salt to taste. Mix well. Transfer to a serving bowl.

Garnishing:
Garnish with the chocolate sprinkles and basil.

Garnish with chocolate sprinkles & basil

Serving Suggestions:
Serve along with some wine.

 Pineapple, Sultana Salad with chocolate sprinkles

If you liked this recipe, then you may also like –  Kala Chana Chaat/ Black Chickpeas ChaatEgg & Apple SaladBroccoli & Bacon Salad.. etc.


Dark Chocolate Brownies

Dark Chocolate Brownie

Wanted to start the New Year’s with something Chocolatey.  Keshav loves Chocolate, well who doesn’t??. He has been working his ass off over the new year..  Wanted to cheer him up.. so made these Brownies for him.

Brownies

They are tiny muffin like brownies. I used a small muffin tray made of Silicone to bake these. Quick to make provided you have the ingredients handy. 🙂 Just the right thing to pack into your kids lunchbox for a snack. Or they are a quick dessert. Since they are small, bite size, indulge in them and you wont even feel guilty. Made from Dark chocolate so healthier. 🙂

Ingredients: (Serves 6)    Preparation Time:20 mins
Unsalted Butter – 80 gms, softened
Dark chocolate – 150 gms, chopped coarsely or you can use Dark Chocolate powder
Brown sugar – 150 gms
Egg- 1, beaten well
All purpose flour – 50 gms
Soured cream – 60 gms

Method:
Grease the Mini muffin tray with some butter.

Greased mini muffin tray

Pre-heat oven to 180 degree Celsius.

Stir butter and chocolate in a small saucepan over low heat until smooth.
Stir in all the sugar. Cool to just warm.

Add in the beaten egg, then flour and soured cream. Gently fold all the ingredients together.

Brownie mixture

Using a spoon, add the mixture into the greased muffin tray.

Keep the rest of the batter aside. Once the first 12 are done we will bake the next 12.

Bake in the pre-heated oven for 15 minutes. Using a toothpick, insert to check if the brownies are done. The toothpick should come out without any batter stuck to it.
Now loosen sides of brownies from the tray. Let them stand for 10 minutes.

Baked Brownies

Remove brownies gently from the tray.

Now add the mixture again to the tray to bake the next batch of 12.

Serving Suggestion:
Serve while warm. You can also serve them along with a scoop of vanilla ice cream.

Dark Chocolate Brownie