Saturday, 20 October 2012

Surprise Rolls

I have always loved children enthusiasm for desserts bites which bears surprises and their laughter and happiness are the sweetest of all pleasures ! So to indulges in that pleasure more, i came across this cute recipe for all the mothers who always want to surprise their little. 

You need:

For Rolls:

Flour 2 1/2 cups
Yeast 2 tablespoons
Sugar 1/4 cup
Salt 1 teaspoon
Milk powder 2 tablespoons

Make the dough out of above ingredients and leave to ferment for about 1 hour in a warm atmosphere.
When doubled in size, divide dough into 8-9 equal portions and roll each one into a flat bread of about 1/4 inch thick. Roll these flats onto a cylinder mold to give it a cone shape. Bake in moderate oven for about 10-15 minutes. 

For Surprise:

Cream cheese 1 cup
Cream 1 cup
Icing sugar 1 cup
White and Black chocolate chips 1/2 cup
Mixed glace fruits 1/4 cup
Sugar crunch 1/4 cup 
Roasted nuts ( almonds & cashews preferable ) - Optional 

Mix above ingredients in baked and cooled cones as such that creamy texture remains in the last with bunch of chocolate chips in between and rest on top to give surprise in every bite! i am sure you will be running out of these!  :) 

Thursday, 11 October 2012

Crunch Top Cake

How about a crunchy top for a deliciously moist and supple cake? That just melts in your mouth with sweet crunchy pleasure....any guesses? ;) 

You need to have these for a better idea :) 

200 gm butter softened
200 gm castor sugar 
3 eggs
1 cup milk
1/2 tsp salt
1 1/2 tsp baking powder
1 tsp soda
200 gm white flour
1 tsp orange/lemon  zest

Crunchy Top:

100 gm sugar granulated
90 gm butter melted


First, beat butter with sugar until fluffy. Add one egg at a time and keep beating. Add salt and zest. 

Sift dry ingredients together in large bowl and pour over the egg and butter mixture in two lots altering with milk. Fold lightly and pour the batter into prepared cake pan. Bake for about 30 minutes in a preheated moderate oven.

In the meanwhile, mix the granulated sugar with melted butter and pout this over hot cake. This will get absorbed by the cake and leave behind a crunchy top. 

Simple... but heavenly yummy...

Wednesday, 3 October 2012

Light Fluffy Chocolate Cake

Yes it has been the best fluffy and light chocolate that just melts away in your mouth leaving behind trails of heavenly chocolate flavor. I bet you are going to stick to this recipe as your favorite one and will bake it for your special occassions too.


-2 cups Flour
-2 cups sugar
-2 eggs
-1 cup coco powder
-1 teaspoon salt
-1 1/2 teaspoon baking powder
-1 1/2 teaspoon baking soda
-2 teaspoon chocolate essence/ vanilla essence
-1 cup milk
-1/2 cup vegetable oil
-1//2 cup boiling water

Butter chocolate cream:

-1 cup butter
-1 cup icing sugar
-1 teaspoon vanilla essence
-1/2 cup cream


Preheat oven on 180 degrees Celcius.
Beat eggs one by one by adding oil gradually. Add chocolate essence/vanilla essence and salt. Beat well for about 3 minutes.
Sift together dry ingredients and gradually add into the egg mixture. Gradually adding milk & water together. Fold nicely and lightly. Pour into the prepared pan and bake for about 35-40 minutes or until your skewer comes out clean. You can go with 21 cm round cake pan or you can also bake split cake by dividing the cake mixture into two moulds.

For butter chocolate cream, beat together all the ingredients and make a nice spreadable consistency. You can always alter the measurements for your desired thickness.

Spread cold cake with cold cream and enjoy every bit of it with your family!!

Friday, 28 September 2012

Lemon Twist

In this hot n humid summer, nothing like a citrus punch from soft and sweet dessert ...i tried several things out of the wonder lemon , the newest is this lemon twist, is actually a fruit cake kind of texture but with lemon flavor and sweetness of bun too. It turned out to be so good and pleasurable.


-Self raising flour 2 cups
-Butter 90 gms
-Egg 1
-Castor sugar 4 tbsp
-Glaced cherries 1/2 cup
-Sultanas 1/4 cup
-Lemon Zest 2 tsps
-Milk as required to make a dough


Sift flour and mix all the ingredients to form a soft pillable dough. Divide into 3 portions. Make rolls of each portion, about 14 cm long,  and combine them to make a spiral. Press ends to make it completely round. Bake in preheated moderate oven for about 15-20minutes.

Lemon Glace:

-Lemon zest 1 tsp
-Sugar 3 tbsps
-Water 2 tbsps

Combine all on low flame and and make thick syrup. Pour on hot lemon twist. Dust with extra icing sugar if you like and serve !

Monday, 10 September 2012

Coconut Balls

Follow this recipe for a super tasty munchy delight for anytime snack or little get togethers full of light moments and if you are a coconut lover, it will offer you more than just small balls packed with taste!

-1 large piece of plave vanilla butter cake
-3-4 sweet bisuits ( preferrably with coconut flavors )
-Dessicated coconut 1 cup
-Melted dark chocolate for coating


Grind the butter cake into crumbs. Mix in dessicated coconut and biscuits. Combine well together. You must get a firm dough texture out of it. Coat in melted dark chocolate and dust with some extra coconut flakes!

I am sure you are fantasizing about it :) try...

Saturday, 8 September 2012

Lemon Bars




For Base:
  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 1/2 cups all-purpose flour
Lemon Mix:
  • 3 eggs
  • 1 cup castor sugar
  • 1/4 cup all-purpose flour
  • Juice of 2 lemons

Preheat oven to 350 degrees F (175 degrees C).
  1. In a medium bowl, blend together softened butter, flour and sugar. Press into the bottom of an ungreased 9x13 inch pan.
  2. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining sugar and flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
  3. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. After they have cooled, cut into uniform 2 inch squares.

Friday, 31 August 2012

Super Light Fruit Muffins

yeah! i got it... today i tried these super light super miost muffins like i always wanted out of minimum and simpler ingredients and without using rich gallops of butter! I had been through several different proportions for this result, but never got so perfect! I altered it with several fruits and mix fruits too and the moistness and suppleness took over every variety. So glad to share this with you.

You Need:

-White flour 2 1/2 cups 
-White sugar 1 cup 
-Brown sugar 1/4 cup
-Eggs 2
-Baking powder 1 1/2 teaspoon
-Soda 1/2 teaspoon
-Water 1/4 cup
-Vanilla essence 2 teaspoons
-Mixed glaced fruits 1/2 cup
-Salt a pinch
-Oil 3/4 cup


Beat eggs and sugar very well until eggs turns fluffly and soft. Gradually pour oil while keep beating. This is a very important step as the softness hidden in this step. Add vanilla essence and salt and beat for a minute.
Sift dry ingredients twice and fold glaced fruits in little of the flour. Fold into the egg mixture nicely with light hand. Pour into the muffins mould and bake for 10-15 minutes. You will notice the cracks on it which is a sign of perfection :)


Wednesday, 29 August 2012

Sand Cake

Today we had a rainy everning here and the romantic weather craved for something light and sweet along with coffee. I immediately decided to bake this smooth sand cake. As its name calls, its texture is slightly on the grainy and puffy side in comparision to the normal butter cakes we have. That is why its delight is also different and lovely.

I took..

200 gms self-raising flour
3 eggs
Vanilla essence 1 teaspoon
1 tablespoon cornflour
1 cup caster sugar
1/2 cup milk
150 gms butter


Preheat oven at 180 degrees Celcius.

Beat butter with sugar until nice and smooth texture. Beat in eggs one by one. Add vanilla essence and beat nicely.

Sift dry ingredients together and fold into the butter and egg mixture. Fold in milk gradually.

Pour into the prepapred pan and bake for about 30-35 minutes.

Saturday, 25 August 2012

White Choc-chip Cupcakes

When talking about cupcakes, my heart lights up with delight! my little 3 year old niece adore them so much and i had to be different with them to keep his tastbuds interested in enjoying and delighting:) today i made these soft moist and delectably sweet llittle cupcakes for my darling..

you need:

Flour 1 1/2 cups
Baking powder 3 teaspoons
Coco powder 1/2 cup
Castor sugar 1 cup
Brown sugar 1/4 cup
Butter 100 gms
White choc-chips 1 cup
Eggs 2
Salt 1/4 teaspoon
Honey 1 teaspoon
Milk 1/2 cup
Vanilla essence 1 tsp


Beat butter and sugar together until light and fluffy. Add eggs one by one and beat wee for about 3 minutes. Add salt and vanilla essence and beat again for a minute.

Coat white chocolate chips in little flour and keep aside. Sift dry ingredients together and mix in the egg mixture by folding lightly with a wooden spoon. Add coated chocolate chips and fold in milk gradually and finally a teaspoon of honey.

Pour in cupcakes moulds and bake for about 10-15 minutes.

Awesome, moist, delicious cupcakes are ready and can be enjoyed on their own!

Friday, 24 August 2012

Strawberry Souffle

Yesterday iwas thinking to make something juicy, soft, sweet and beautiful, enticingly delicious dessert as it was my family gathering and i have asked to bake something like that! and without a second thought i came to this dish. I have tried several souffles so far, and this one was far better than the previous ones and turned out to be closer to that i like, a long way to go ....

You need..

5 egg whites
2 cups strawberries, hulled
1 cup castor sugar
1 tablespoon cornflour
1 teaspoon lemon/orange zest
Souffle moulds, oiled


First, roughly puree the strawberries with sugar and cornstarch. Leave half the sugar to best with egg whites. Then transfer to a small saucepan. Stir over medium heat until mixture boils and thickens.

Whisk in lemon/orange zest. Cool completely before using.

In a large bowl, beat the egg whites until soft peaks form. Add remaining  sugar and beat until stiff but not dry. Fold puree into whites in 3 additions.Transfer to prepared dish. Bake until souffle is puffed and golden, about 25 minutes. Serve immediatel with some extra whipped cream or syrup and strawberrys on top if you like.

Tuesday, 21 August 2012

Super Moist Fig Cake

Well, if you are fruit lover and enjoy moist supple sweetness of fruits in desserts, then this is for you. I personally loves fig and dates in baking recipes, although figs are not as sweet as dates, but there crunch delight takes over very well in so many ways its been cooked. This recipe turned out to be so good and very moist and soft that it just melts aways in your mouth leaving behind just traces of a beautiful dessert :)

Things you will need:

100 gms butter
1 cup castor sugar
1/2 cup packed brown sugar
2 egg
2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 tsp baking soda
1 cup condensed milk
1 teaspoon vanilla extract
1 cup chopped fresh figs
1/4 cup water
1 1/2 cups chopped fresh figs
1 tablespoon lemon juice
1/2 teaspoon lemon zest


Preheat oven at 180 degrees Celcius. Grease the cake pan and set aside.
Sift together the dry ingredients together. Beat butter with castor sugar and brown sugar until creamy, add eggs one by one. Add lemon juice and zest along with vanilla extract. Add salt and beat.

Fold in dry ingredients and then with figs. Add water gradually. Fold lightly with wooden spoon until well combined. Transfer mix to the prepared pan and bake for about 30 minutes or your skewer comes out clean.

Enjoy with whipped cream!

Saturday, 18 August 2012

Caramel Date Cake

Dates are tend to be a royal fruit with rich in sweetness and a great source of energy without doubts! Its versatile when doing desserts with it . I love it in baking and last i tried it with caramel basic butter cake. I hope you will enjoy


Flour 1 1/2 cups
Eggs 2
Butter 130 gm
Brown sugar 1 cup
Milk 2/3 milk
Honey 1 tbsp
Baking powder 1 tsp
Baking soda 1/2 tsp
Dates 300gms (seeded and soaked in warm water for about 20 minutes & drained)


Preheat oven at 180 degrees C.

Beat butter with sugar until creamy. Add eggs one by one and beat well until combined. Sift dry ingredients together and add in the butter mixture gradually in two lots alternate with milk. Fold nicely and lightly with a wooden spoon. Add honey and fold. Finally add drained and chopped dates covered with a little flour so that they don't stick to the bottom oof your pan.

Pour cake mixture into prepared cake pan, 21cm round one.

Bake for 30-35 minutes or until your skewer comes out clean.

You can frost the cake with caramel butter icing or fresh whipped cream if you like!

Thursday, 16 August 2012

Almond Crunch Ice Cream Cake

Nuts can do wonders to your recipes and in dessert, it adds a regal touch. Today's pick is supereme. The almond crunch, gives pleasure in every bite.

  • 1/2 cup granulated sugar
  • 1/3 cup water
  • 1/2 teaspoon pure almond extract
  • Almond Sponge Cake/Plain Sponge Cake
  • 4 pints vanilla ice cream, softened slightly
  • Almond Crunch ( 1 1/2 cup chopped almonds cook with 3-4 tbsp sugar )
  • 1 cup heavy cream
  • 3 tablespoons confectioners' sugar

Place granulated sugar and water in a saucepan and cook on medium until sugar dissolves. Add almond extract and set the syrup aside to cool.

With a serrated knife, slice the two cake layer in half horizontally, forming four layers. Make crumbs of one layer by blending into the food processor and set aside.

Apply syrup n remaining cake layers. Beat ice cream until spreadable and apply on the first layer with almond crunch. Apply second layer and repeat. Set in freezer for about 10minutes to firm.

Place another layer over the set cake and repeat with icecream and crunch. Cover the sides of the cake with whipped ice cream and return to the freezer for 30 minutes.

In a chilled bowl, whip heavy cream with confectioner's sugar until soft peaks form. Apply to cake allover and stick the cake crumbs to side walls of the cake. Sprinkle some almond crunch on top of the cake and return to the freezer until completely firm or overnight.

Enjoy this heaven's delight!

Wednesday, 15 August 2012

Honey Cake

Honey is the symbol of something' good' coming your way. A sign of positivity. So does its sweetness brings in all recipes! :) Not all honey cakes are the perfect one all the time. After a number of trials i came across this one.


2 cups all-purpose flour
1 teaspoon cinnamon
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
1 cup honey
180 gms butter softened
1/4 cup freshly brewed strong coffee, cooled
2 large eggs
1/2 cup packed brown sugar


Preheat oven to 350°F.
Oil loaf pan well and dust with flour, knocking out excess.

Whisk together flour, cinnamon, baking soda, salt, baking powder, in a small bowl. Whisk together honey, butter, and coffee in another bowl until well combined.
Beat together eggs and brown sugar in a large bowl with an electric mixer at high speed 3 minutes. Reduce speed to low, then add honey mixture and whiskey and mix until blended, about 1 minute. Add flour mixture and mix until just combined. Finish mixing batter with a rubber spatula, scraping bottom of bowl.
Pour batter into loaf pan (batter will be thin) and bake 30 minutes. Cover top loosely with foil and continue to bake until cake begins to pull away from sides of pan and a wooden pick or skewer inserted in center comes out clean, about 30 minutes more. Cool on a rack 1 hour.
Run a knife around side of cake, then invert rack over pan and invert cake onto rack. Turn cake right side up and cool completely.



Tuesday, 14 August 2012

Caramel Biscuits

Enjoy these crunchy munchy yummy bisuits! They are quite easy to make, fewer ingredients and perfect recipe.


115g softened butter
1 cup brown sugar
2tbs honey
1/2 chopped nuts ( walnuts, cashews )
1 cup self-raising flour, sifted


Preheatt oven to 180*C.
Cream butter and sugar with an electric mixer. Add honey and beat until fluffy. mix in flour until texture is such that you can roll it into balls.
Place on a paper-lined baking tray and alow for spreadng. Press each gently with a fork and bake in oven for 15min.

Monday, 13 August 2012

Chocolate Lava Muffins

These has to indulge with.. Thepleasure chocolate has no match available! i always love these molten chocolate anytime and moreover i have experianed that chocolate desserts are the best mood lifters for any reason:) i know most of you will agree to me..


300 gms semisweet chocolate chips
90 gms butter
1/2 teaspoon vanilla extract/essence
1/2 cup sugar
3 tablespoons flour
1/4 teaspoon salt
4 eggs
2 tablespoons cocoa powder
1 cup whipped cream
1 teaspoon espresso powder
Butter/Oil for greasing
Strawberrys for garnishing


Preheat the oven to 375 degrees F.
Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.
In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture.
Coat the top and each cup of the muffin tin with butter. Dust with the cocoa powder and shake out excess. Spoon mixture into pan using a 4-ounce scoop or ladle. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey.
While muffins are in oven, mix espresso powder in whipped cream and serve with warm muffins.

Sunday, 12 August 2012

Fresh Blue Berry Pie

This is perhaps the most sweet cute and lovely tradtional dish associated with loving moms and grannys:) mostly forgotten but every time you create it or have it with your family, it gives happiness like nothing else. This one is from my fav Betty Crocker although i have altered it a bit to my taste :) 

2 cups all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons butter
2-3 tablespoon milk
4 tablespoons cold water

3/4 cup sugar
1/2 cup all-purpose flour
6 cups blueberries
4 tablespoons cornstarch
Dash freshly grated nutmeg
1 tablespoon lemon juice
2 tablespoon butter or margarine
Heat oven to 425°F. 

Pastry Dough:
In medium bowl, mix 2 cups flour and the salt. Mix in butter and milk, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the butter to become slightly firm, which helps make the baked pastry more flaky.

With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

In large bowl, mix sugar and 1/2 cup flour, cornstarch and nutmeg.Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.

Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, cool on rack for 2 hrs. Serve with fresh whipped cream.

Saturday, 11 August 2012

Jelly Cakes

These jelly cakes lasted about 5 minutes in my house. Everybody just loved them and i have picked this one from my fav collectiong, with a Bliss touch :) Very easy to make DELICIOUS....try out

  • 60g butter, softened
  • 1/2 cup caster sugar
  • 1 egg, lightly beaten
  • 1 cup self-raising flour
  • 2/3 cup milk
  • 85g packet strawberry jelly crystals
  • 1 cup boiling water
  • 1 cup cold water
  • 2 cups desiccated coconut
  • 1 cup double thick cream

  1. Preheat oven to 180°C. Grease a 12 x 2 tablespoon capacity patty pan.
  2. Using an electric mixer, cream butter and sugar until light and fluffy. Add egg, a little at a time, beating until well combined. Using a large metal spoon, gently fold in half the flour and half the milk. Repeat with remaining flour and milk.
  3. Spoon mixture into patty pan. Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Cool cakes on a wire rack.
  4. Stir jelly and boiling water together in a bowl until crystals are dissolved. Stir in cold water. Refrigerate for 1 hour or until cold and slightly thick.
  5. Place coconut into a large bowl. Cut each cake in half horizontally. Sandwich halves back together using 1 teaspoon of cream. Using a slotted spoon lower cakes, 1 cake at a time, into jelly. Drain excess jelly. Toss cakes in coconut until well coated. Place onto a lined tray and refrigerate for 30 minutes or until set.

Friday, 10 August 2012

Chocolate Cashew Bread


2 cups flour
12 cup sugar
1 tbsp baking powder
12 tsp salt
34 cup milk
12 cup cooking oil
13 cups semisweet chocolate (pieces)
1 cup cashews
cashews (coarsely chopped for topping optional)
Preheat oven to 350 degrees. Grease bottom and 1/2" up sides of an 8"x4"x2" loaf pan; set aside. In a large bowl, stir together flour, sugar, baking powder and salt. Make a well in the center of the flour mixture; set aside.

In medium bowl, beat egg with a fork; stir in milk and oil. Add egg mixture all at once to the flour mixture. Stir until just moistened (batter should be lumpy). Fold in 1 c of the chocolate pieces and the 1 c of cashews.
Spoon batter into prepared pan; spread evenly. Bake for 50-55 minutes or until a toothpick inserted near the center comes out clean.
Cool in pan on wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight.
Before serving, in a small saucepan, combine remaining 1/3 c chocolate pieces and the shortening. Heat and stir over low heat until melted and smooth. Drizzle chocolate mixture over loaf. If desired sprinkle additional coarsely chopped cashews on top. Let stand until chocolate sets.

Thursday, 9 August 2012

Chocolate Caramel Slice

I love slices, specially the presentations and preparations that make them lovely and delicious. This recipe is inspired by my favorite recipes portal ,, with a Bliss touch! ..each piece has the surprise of sticky caramel sandwiched between the chocolate and biscuit layers.

  • 1 cup plain flour, sifted
  • 1/2 cup brown sugar
  • 1/2 cup desiccated coconut
  • Lemon zest 1/2 tsp
  • 125g butter, melted
  • 400g can sweetened condensed milk
  • 1/4 cup Semi-sweet chocolate chips
  • 2 tablespoons golden syrup / honey
  • 60g butter, melted
  • 60g walnuts chopped
  • 125g cooking chocolate, chopped


  1. Preheat oven to 180°C. Line a 3cm deep, 28 x 18cm (base) lamington pan.
  2. Combine all base ingredients in a bowl. Mix well. Press into prepared lamington pan. Bake for 15 to 20 minutes, or until light golden. Remove from oven. Cool.
  3. Make filling: Combine all ingredients in a saucepan over medium heat. Cook, whisking, for 8 minutes or until golden. Pour over cooked base. Bake for 12 minutes or until firm. Cool completely. Refrigerate for 3 to 4 hours, or until set.
  4. Make topping: Place chocolate into a heat-proof bowl over a saucepan of simmering water. Stir until melted. Stir in walnuts. Pour over caramel. Refrigerate to set. Cut into squares to serve.

$1.00 off L'Oreal Paris Sublime Sun Sunscreen

Wednesday, 8 August 2012

Baked Pancakes

pancakes with a difference! enjoy your hearty breakfast with this simple, easy and aboslute pleasureable surprises. No more waiting.


1 cup flour

1/2 cup milk

1/2 tsp salt


3 tsblespoons butter/margarine

3 tablespoons castor sugar

1/4 cup mini chocolate chip (optional)

Lemon rind 1/2 tsp


Preheat oven to 425 degrees F.

Mix flour, milk, salt, lemon rind, eggs and butter. Batter will be lumpy. Stir in chips.

Pour into 15 1/2 x 10 1/2 x 1" pan. Bake for approximately 10 minutes.

Cut into squares and serve with butter and syrup.

Note: You can use any biscuit mix like Bisquick, and alter your recipe by omitting flour, salt and sugar.

All recipes are on Petitchef

Tuesday, 7 August 2012

Cake Pops

It has quite simple recipe and ingredients as well. Its best made with a cake mix, you can bake the cake yourself i f you like. I used cake mix.


-340gm chocolate cake mix
-Creamy chocolate forsting
-Dark chocolate 250 gms


  1. Preheat the oven to 180C. Grease and line the base of a 20cm round (base measurement) cake pan with baking paper.
  2. Make the chocolate cake following packet directions. Spoon into the prepared pan and bake for 40-45 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and set aside for 10 minutes before turning onto a wire rack to cool completely.
  3. Use a serrated knife to trim the crusts of the cake. Break the cake into small pieces and transfer to the bowl of a food processor. Process until fine crumbs form. Transfer to a bowl. Add the frosting and combine.
  4. Line an oven tray with baking paper. Roll tablespoonsful of cake mixture into balls and place on the lined tray. Loosely cover with plastic wrap and place in the fridge for 1 hour or until firm.
  5. Dip the end of 1 lollypop stick in chocolate then insert into a cake ball. Return to the tray. Repeat with remaining cake balls.
  6. Dip 1 cake ball into the melted chocolate, turning to coat. Gently tap on the side of the bowl to remove excess chocolate. Set aside for 30 minutes or until chocolate is completely set.

Monday, 6 August 2012

Walnut Pie with Butter Almond Crust

Being a blogger about baking recipe, one need to keep experimenting and play with flavors, however some recipes need just to make perfect as being followed tradtionally, their taste and beauty is their standard of perfection in itself. This walnut pie has all the bounties it offers with a difference of a butter almond crust , as i like double crucnh and extra buttery! try out...


For Butter Almond Pie-Crust:

2 1/2 cups all-purpose flour

1/2 cup finely ground blanched almonds or almond flour

1 heaping teaspoon brown sugar

1 cup very-cold, cut into 1/2 inch cubes

1 teaspoon salt

1 teaspoon sugar

Ice Water

For Filling:

2 cups roughly chopped walnuts

2 eggs, beaten

1/2 teaspoon vanilla extract

3 Tbsp melted butter

3 Tbsp all purpose flour

1/4 teaspoon salt

1/8 teaspoon ground cinnamon


Preheat oven to 375°F.

Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again. Note that too much water will make the crust tough.

Remove dough from machine and place in a mound on a clean surface. Gently shape the dough mixture into two disks. Work the dough just enough to form the disks, do not over-knead. You should be able to see little bits of butter in the dough. Wrap each disk in plastic wrap and refrigerate at least 1 hour, and up to 2 days.  Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.

Add filling to the pie.Roll out second disk of dough, as before. Gently place onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.

In a bowl, mix together the beaten eggs, vanilla extract, melted butter. Sprinkle with flour, salt, cinnamon. Whisk until smooth.

Spread the chopped walnuts over the bottom of a prepared pie shell. Pour the egg mixture over the walnuts. Place in the preheated oven on the middle rack. Place a cookie sheet on the rack underneath to catch any drippings from the pie crust.

Bake at 375°F for 40-45 minutes. After about 20 minutes (about halfway through the baking), you may want to tent the pie crust edges with foil, or use a pie protector, so that the edges don't get burnt.