Jam Roll

Create a high tea experience at home with these beautiful jam rolls.

Ingredients

Melted butter, to grease

3 eggs

70g (1/3 cup) caster sugar

75g (1/2 cup) plain flour

160g (1/2 cup) strawberry jam

125ml (1/2 cup) double cream

Icing sugar, to dust

Method

1. Preheat oven to 180°C. Brush a 24 x 30cm (base measurement) Swiss roll pan with butter to grease. Line with non-stick baking paper, cutting the corners to fit.
2. Use an electric beater to beat eggs and sugar in a bowl until a ribbon trail forms when the beaters are lifted. Sift one-third of the flour into the egg mixture and use a metal spoon to fold until just combined. Repeat with the remaining flour in 2 more batches. Pour mixture into pan and smooth surface with the back of a spoon.
3. Bake in preheated oven for 15 minutes or until golden brown and cooked through. Remove sponge from oven and turn onto a clean surface. Use a serrated knife to cut sponge in half lengthways. Place one half on a clean tea towel. Starting with the long side closest to you, roll up sponge. Repeat with the remaining sponge and another clean tea towel. Set aside for 20 minutes to cool.
4. Unroll sponges on a clean work surface. Spread evenly with jam and cream. Roll up sponges to enclose filling. Cut into 5cm lengths and dust with icing sugar or dessicated coconut goes well too.
5. Arrange jam rolls on a platter and serve with tea or coffee.

Hob Nob Fudge Brownies

 Most favortie of all time, this recipe turned out to be very soft and moist with the right amount of sweetness with the balance of chocolate makes it an absolute pleasure and a must try!

Ingredients:

Eggs 3 
Flour 10 tbsps
Butter 150 gm
Castor sugar 12 tbsps
Cooking Chocolate 50gms
Chocolate essence 1/2 tsp
Walnuts chopped 1/2 cup
Baking powder 1 1/2 tsp
Coco Powder 1 tbsp

Method:

-Combine chocolate and butter together in a pan and melt. Cool to room temperature. Add castor sugar and beat. Then beat in eggs one at a time.
-Sift flour, coco powder and baking powder together. Add to the butter mix. ( don't foget to leave a little flour to fold in walnuts and then add it in the mix before folding )
- Pour into prepapred pan ( 7 inch square pan is most appropriate ) and bake it for about 50-55 mins on 180 degrees C. ( preheated )

Butter Frosting :

Butter 150 gms
Icing Sugar 12 tbps
Coco Powder 2 tbsps

-Beat together butter and icing sugar well. Add coco powder while beating.


Your icing is ready to be spread on the cold brownie base. Sprinkle with some extra chocolate on top. You can also use crushed cake cutting which you must have got while levelling the cake top for decorating the sides.

Hope you will try and like it for sure ~ :)

Dry Fruit Bread Rolls

These are absolutely wonderful sweet rolls - very rich and delicious! Be prepared - everyone you serve these rolls will want this recipe. The best part about making this dry-fruit roll recipe is that the dough can be mixed and the rolls filled, shaped, and frozen long before you want to bake it, as I make a dozen rolls for a event. The night before I need to bake them, I take them out of the freezer to thaw and rise. When I awake in the morning, I just bake. So easy to make and so rewarding!

Things you may need:

Butter 4tbsps
Mix dry fruits chopped ( almonds, walnuts and pistachios preferred ) 1/2 cup
Brown Sugar 1/2
Flour 250 grams
Castor sugar 1/2 cup
Salt 1 tsp
Instant Dry Yeast 11 gms
Baking Powder 1 tsp
Powdered Milk 1 tbsp
Warm water to knead


Preparation:

-Sift flour, milk powder, instant yeast and castor sugar. Mix well. Knead together by adding oil and water to make a soft dough. Rub very well. Grease dough and leave to rise for about 1 hour.

-Mix brown sugar and dry fruits together and melt the butter.
-Knead the dough to a rectangular flat bread, about 1/4 inch in thickness.
-Spread melted butter and brown sugar mix all over it and roll it inward carefully.
-Cut in small portions and flatten. Place in baking tray and leave to rise again for 30mins.
-Bake for 20mins on preheated oven at 200 degrees C.

You can serve these rolls with butter icing:

1 tbsps butter
2 tbsps cream
6 tbsps Icing Sugar

Mix all together and cook until sugar dissolves. Dip baked rolls and serve immediately!

Or you just can apply an egg wash before putting your rolls in the oven and sprinkle some brown seasome over it and bake. It will be a perfect choice for tea time snacks.

Do tell me how do you like it?

Have a nice day!!

:)

Cheesecake-Marbled Brownies!

 

Two adored classics come together in this dessert lover's superbrownie. Once you bake, 90% would make it again!!

For brownie batter

• 1 stick (1/2 cup) unsalted butter, cut into pieces
• 2 ounce unsweetened chocolate, chopped
• 1 cup sugar
• 2 large eggs
• 1/2 teaspoon pure vanilla extract
• 2/3 cup all-purpose flour

For cheesecake batter

• 8 ounces cream cheese, well softened
• 1/3 cup sugar
• 1 large egg yolk
• 1/4 teaspoon pure vanilla extract

Preparation:

Make brownie batter:
Put oven rack in middle position and preheat oven to 350°F. Butter an 8-inch square baking pan.

Heat butter and chocolate in a 3-quart heavy saucepan over moderately low heat, whisking occasionally, just until melted. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan.

Make cheesecake batter and bake brownies:
Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife or spatula.

Bake until edges are slightly puffed and center is just set, about 35 minutes.

Serve warm or at room temperature.

Super Moist Alaska Brownie

I am sharing this absolute recipe for a perfect hit everytime u bake it!! my favorite ..

check out what you need , i have used double icing to make it more juicy!

Ingredients:

- Eggs 2
- Butter 100gms
- Self-raising flour 6 tbsps
- Castor Sugar 8 tbsps
- Soda 1/2 tsp
- Coco powder 2 tbsps heaped
- Chocolate essence 1/2 tsp

Method:

- Beat well together butter, essence and sugar. Add one egg at a time and keep beating.
- Sift dry ingredients together and add gradually to the butter mix, fold lightly.
- Bake on moderately preheated oven (180 degrees C) for about 45 mins.  
- turn on wire rack and cool completely before applying icing.

Icing :

i applied butter cream first and then Ganache.

Butter Cream:

- 50 gms chocolate
- 4 tbsps Icing sugar
- 1 tbsp butter
- 1 tsp cream ( approx.)

Melt together chocolate, cream and butter  and cool. Then add icing sugar and make a nice consistency. Spread on cool cake and let it set.

Ganache:

- 75 gms cooking dark chocolate
- 1/4 cup cream

- Melt together on boiler and place in refrigerator for about 10-15mins before using.


enjoyy...!

Super Moist Pineapple Muffins

Pineapple Muffins --super moist and light!! refreshingly tasty indeed.


here goes the recipe :


You will need:


- Cake flour 24tbsps
- Oil 3/4 cup
- Eggs 2
- Pineapple crushed 1 cup
- Castor sugar 12 tbsp
- Soda 1/2 tsp
- Yellow food color 1/8 tsp
- Pineapple essence 1/2 tsp
- Salt a pinch


Method:


- Sift dry ingredients together.
- Place pineapple in a bowl, add eggs, food color, essence and sugar and beat well together.
- Add oil simultaneously while beating. Add salt and beat.
- Fold in sifted dry ingredients gradually in two lots and mix.
- Grease muffins tray and pur the mix into it.
- Bake for about 25mins at 180 degrees C ( preheated for 10mins)


- If you find the batter is too thick, mix 2 tbsps of cream and mix well.


Enjoy and i'll be waiting for your feedback!!

Citrus Lovers Fruit Club

Cheese Pastry Dough!

For a novice baker, this is the most forgiving dough to work with. The cream cheese allows this pastry some elasticity but still produces tender and flaky results. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books). I have tried it , and i suggest give it a try for sure!

 

Yield Makes 10 pocket pies or 1 double-crusted 10-inch pie

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Ingredients

• 8 tablespoons unsalted butter, room temperature
• 4 ounces cream cheese, room temperature
• 1/4 cup heavy cream
• 1 1/2 cups all-purpose flour plus 2 tablespoons, plus more for rolling out the dough
• 1/2 teaspoon coarse salt

Directions

1. Process the butter, cream cheese, and cream in a food processor, electric mixer, or by hand to thoroughly combine.
2. Add the flour and salt. Process just until combined and the dough holds together in a ball. Turn the dough out onto a well-floured surface. Divide into 2 pieces. Flatten into disks and wrap each in plastic wrap. Refrigerate for at least 30 minutes before rolling out. If the dough is chilled overnight, take it out 15 minutes before rolling out.
3. Rub flour all over a rolling pin. Working with one dough disk at a time, place the disk on a clean, well-floured surface. Applying some pressure with the rolling pin, roll gently from the center of the dough to the top and bottom edges. Rotate the disk and roll to the top and bottom edges again. Reflour the work surface and rolling pin, turn the dough over, and continue to roll the dough from the center out to the edges. Turn over and roll again, rotating the disk to ensure even rolling until the dough is about 12 inches in diameter, thin but not transparent.

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