Monday, 14 January 2013

Nigella's Blessing:Vanilla Cupcakes :)

I love Nigella Lawson. Who doesn't love Nigella ? In fact , the bigger question is -What's there not to love? Shes pretty , she's happy , she makes drool worthy food and eats it too ! Now that we've established my appreciation for the Food Goddess lets move on. I do not posses all her wunderful recipe books .I own only one * hint!hint! My birthday come in 4 months* and that I cherish .This book has a lovely lavender cupcake recipe and the same for lemon cupcakes but today we shall know neither.
Lavender Cupcakes

These are plain vanilla cupcakes that i saw her make on TV which are pretty much the same except the flavors. Nigella just mixes all the ingredients together but I am li'l finicky about my methods.  It's ever-so-slightly longer but that definitely adds to the taste and texture of the cupcakes  The sheer simplicity and versatility of this recipe has driven me to make these cupcakes countless number of times and they come out beautifully , always. I haven't included a recipe for an icing because you need to experience these cupcakes in their purest form , not camouflaged by oodles of sugary stickyness.
Silicon cupcases

The pretty heart one.

I have these silicon cupcake molds that I make these cupcakes in . Silicon really isn't ideal -it doesn't provide even heating, but its just so convenient and easy to use that I'm addicted. I recently got my hands on these pretty patterned cupcake liner that I'm yet to use . Can't wait for that to happen!
The new liners

The Verdict: A friend once called them "Little Drops o' Heaven" and that they are. These cupcakes physically melt in your mouth and are so scrumptious that it cant even be expressed in words. Only my taste buds live to tell the tales of this legendary experience. Do join in.


Preheat oven to 180 C
Line/grease 12 baking tins


125 gm (1 cup) Refined flour
125 gm (1/2 cup and 1 tsp) Sugar*
125 gm butter
2 eggs
1 teaspoon vanilla essence
1-2 tablespoon milk

*Measure granulated sugar and then powder it


  • Cream the butter and sugar till pale and fluffy
  • Add in the eggs one at a time and beat. Mix vanilla essence.
  • Sift in the flour and mix. If batter is too thick then add in the milk
  • Spoon in cupcake tins upto 3/4 of the tins
  • Bake for 15-20 minutes.

Sunday, 13 January 2013

Easiest Chocolate Cake

Everybody had someone to fall back upon. I have this chocolate cake . It has been my go-to cake since the past two years. Birthday's, anniversaries, sudden demands, sudden arrivals and chocolate cravings all melt down into this one easy-peasy gooey mess of chocolate- and you deserve no less.

It came into origin from my online bible of baking- Joy Of Baking. It is The most loved and cherished cake that I have ever come across and no matter how often I bring it ,them people dig it.

The cake is originally egg-less and for that follow the link above, but I'm a lil partial to my own adaptation. There are two methods of making the cake- the quick easy  way and the sophisticated baker way. For obvious reasons there is a marked difference between these cakes but that being said , both of them are still a Chocolaty cake fest in your mouth .

The chocolate ganache recipe that follows cannot be done without(actually it can but don't listen to me I'm rambling). It's perfect . I have no more words. Store it in the fridge for later. You can ball it up to make truffles, fill it in tarts, dip boring fruits into it or lick spoons of it with friends when hanging. But don't forget to pour it onto the cake, cuz that be COOL.

The Verdict: Too many great reviews to remember .Bake it , eat it. NOW!
( I apologize for the lack of photographs but i shall provide them as soon as I make this again)

Chocolate Cake

Preheat oven at 180 C
Grease an 8 inch cake tin and line with Butter paper


1 1/4 cup flour
3/4 cup + 1 tablespoon sugar (powdered after measuring) 
1/2 cup cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
100 gm butter
1 egg
1/2 cup water( or milk- for longer method use milk)
1 tablespoon lemon juice
1 teaspoon vanilla essence
1/2 tsp instant coffee powder

Easy Quick Method:

  • Put coffee powder in water and bring to boil
  • Sift all dry ingredients in a bowl together.
  • Mix all wet ingredients except the coffee water and mix into dry ingredients
  • Pour hot coffee water into the batter and mix. The batter will be liquidy.
  • Quickly pour the batter in the pan and bake in the oven for 30-40 minutes until the toothpick comes out clean

Sophisticated Baker Method:

  • Cream the butter and sugar until pale and creamy
  • Beat in the egg until combined and then beat in vanilla essence
  • Sift in cocoa,coffee powder, flour and baking powder .Add the milk and beat to get a smooth mix
  • Mix the baking soda with the lemon juice and quickly fold in the cake batter
  • Quickly pour the mixture in cake tin and bake for 30-40 min or until toothpick comes out clean
  • Put on a plate and pour warm ganache.
You may now proceed to gobble it up like there's no tomorrow.

Chocolate Ganache


200 gm chocolate(I usually use dairy milk, but anything goes)
3/4 cup cream
2 tablespoon butter
1 teaspoon vanilla essence


  • Boil cream and butter in a pan
  • Break the chocolate and pour the cream on it. Add Vanilla.
  • Let it melt for a few minutes and the mix to get a creamy smooth ganache.
Subject it to whatever you like

Legends of the Fall: Pumpkin Pie

I am on a pie spree! This has been the Pie-y-est weekend ever. To be fair it has been my only pie weekend .
So I ticked off another item from my bucket list ( That is a lie I made up to make this post interesting . Such lies should not be bought).No  seriously I was standing in the kitchen for so long my back hurt but as they say , Time you enjoyed wasting is time well spent.

This one seemed pretty lengthy but as I had LOADS of leftover pie dough from the apple pie so I made two! Which turned out to be a good thing considering I learnt so much from my mistakes make with the first one( Which was pretty damn awesome just btw)

The First Pie

The Awesomer Second Pie
As I am now a pro at rolling dough and my friend came over and did all the dough rolling , the filling was a bigger challenge.The pumpkin took a while to cook, the first pie was burnt on the outside and raw inside( i microwaved it and it became better) and the filling got all eggy . But worry not you friends and lovers, for this mistress of all things sugar has a hundred and one tricks up her sleeves.Although it was more time consuming than the apple pie it was definitely worth the effort .

A friend who'd come over made fun of the fact that I made a vegetable pie but from the first bite , she was sold .She even took a piece home for her mum.

The Verdict: Everyone in their life must try this pie at least once. It is sweet ,warm, mellow like a soft feather pillow. Its Drool-a-licious and so comforting with a nice flaky crust and a luscious creamy filling. It's the Best-est.

Pumpkin Pie

Preheat oven to 180 C
Grease a pie dish.


1/3 of this Pie Crust or Double this Pie Crust
1/2 Kg yellow Pumpkin- seeded and cubed
2 egg Yolks
1/2 cup Cream
1/2 cup Sugar
1 tablespoon Honey
1 stick Cinnamon
A small piece of nutmeg
1 piece mace
1 teaspoon vanilla essence
1/2 teaspoon orange essence( optional but recommended)


  • Place pumpkins in baking tray . Bake in oven for 40-60 minutes at 220 C. Remove from oven , skin and puree
  •  Roll out pie crust to a thickness of 1/8 inch/or just roll it out however. Nobody cares. Just make it big enough to fit the pie dish
  • Place it onto pie dish, poke the base with a fork and bake it at 200 c for 20 minutes.
  • Powder sugar,cinnamon,nutmeg and mace.
  • Add sugar mix to the egg yolks. Add the essences and honey and mix until dissolved
  • Heat cream in a bowl till it boils
  • Pout hot cream in egg and stir vigrously so as to not let the eggs curdle.
  • Get the mixture on low flame and keep stirring for about 4-5 minutes
  • Strain and pour in pie base and bake at 180 C for 40-50 minutes

Let it cool for about half an hour before you cut it open and devour
Happy Pieing!

Pie Oh My : Rustic Apple Pie

Yeah yeah, rustic is camouflage word for bad presentation - which I provide in abundance- but to be fair I am only a novice. This was my First Ever pie and boy oh boy was it a success!  Why am I talking like an Enid Blyton character? It must be all the happiness.

It started with me overcoming my fear of shortcrust pastry and going beyond the territories of baby tartlets . I have finally hit pie-burty and entered the world of full sized adult pies *Music!* And this coming of age pie was none other than the good old apple pie.

Before making anything new I spend over 3 hours on the internet. Unfortunately I don't remember the exact sources but its more or less a compilation of my research.
*Important*: The crust is the most important part of this pie and the toughest to make. It needs to be cold at all times-   cold butter, cold yolks, ice cold water, freeze after making , freeze after panning- cold is the word. Also I added half whole wheat flour juts go give an ounce of health. If you're too awesome to be bothered , then don't bother.

The Verdict: I have to admit it was very popular. Gobbled and vanished within a single day :O .The pie itself wasn't perfect and I'm pretty sure I have leaps and bounds to grow , but I'm totally sticking to this crust for like , Forever. .

Pie Crust

This recipe makes 3 pies .Divide it accordingly


3 1/2 cups refined flour
200 gm COLD butter
2 egg yolks
1/2 cup cold water

*For EGGLESS Pie use my Basic Shortcrust Recipe doubled*


  • Sift the flour
  • Process butter and flour in food processor to attain bread crumb like texture
  • Mix water and egg yolks. Pour in dough and process until just mixed 
  • Place on floured surface and lightly knead
  • Divide the dough in 3 equal parts , wrap in clingfilm and dump in freezer to hibernate
  • To use , microwave on high for 15 seconds. 

Before I could bring a camera and take a picture , It vanished

Apple Pie

Preheat oven to 200 C.
Grease a pie dish , or any shallow ceramic or glass dish.


1/3 of above mentioned pie crust ( or 2/3 if you want a covered pie. I didn't)
3 large apples- peeled, cored and chopped
1 large stick of cinnamon
1 orange( Can be substituted with a lemon)
Tiny piece of nutmeg
1/4 cup brown sugar(or regular sugar. I'm just acting fancy)
1 tablespoon honey
1 tablespoon butter
1 tablespoon flour


  • Roll out pie crust between two sheets of cling film. Keep bringing the edges together when crack, don't worry . It'll all be fi-h-ne.
  • Remove one side of clingfilm and holding the crust on the clinged side upturn onto pie dish.Using knuckles gently ease it into the dish . when set, remove the upper cling film.Chill in fridge for 20 minutes.
  • Poke base with a fork or knife.
  •  Put some parchment paper on the crust and fill it with pulses or nuts( I did not do this step because I was lazy. Do not, I repeat, DO NOT be lazy )
  • Bake pie crust in the oven for 20 minutes
  • Juice and zest the oranges. Place apples in this
  • In a blender blitz sugar, nutmeg, cinnamon and flour. Sprinkle over apples
  • In a pan melt the butter. Add honey and the apples. Saute for a few minutes
  • Place filling in pie crust and bake for 40-50 minutes at 180 C.

Let the pie rest for about an hour. Serve it warm with ice-cream.Or not

Saturday, 12 January 2013

Bakery Thursday: Tarts!

My mother has these little tart tins lying around since , well Forever but I was always too afraid to venture in that territory. I would just use them as makeshift cupcake tins. Until this Thursday.

I have bakery class in college every Thursday and honestly , that is the lone source of joy in my otherwise not-that-happening life(WOW that makes me sound like a crazy depressed baker girl .Well I assure you I am not crazy depressed baker girl. At least not the depressed part for sure. )

So anyway , they taught us jam tarts in bakery today and although I did not get to taste them(occupational  hazard), I did get over my fear of shortcrust pastry and  Alakazam ! Hocus pocus ! Presto! Tart time it was.

Two very old friends came over just as I put my tarts in the oven (Luck much?). So I whipped up some chocolate ganache- Literally-and poured them into my warm tart shells.

The Verdict: They loved the ganache more than the tart, while my mother( who had it 2 hours later) loved the tart more . To each his own I guess. But yeah don't serve them straight outta the oven. Let them be in the fridge for at least 15-20 minutes. Good for snacks and dessert!

    * The butter needs to be really cold and not melty.
    * Resting period is crucial . Do Not skip it.
    * Water required is not exact. the dough needs to just come together and not be pliable , because that                                      would make the pastry chewy and not flaky .
    * Leftover dough can be frozen wrapped in clingfilm . Thaw and use whenever required.

Tarts ( shortcrust pastry base)

This recipe makes 6 li'l tarts .Double ,triple quadruple or centuple it to feed your own personal armies.


100 gm sifted refined flour
50 gm very cold butter( I use salted. Add a pinch of salt is using unsalted)
5-6 ml water


Preheat oven to 180 C.

  • Rub cubed butter into the flour using your fingertips to get a crumbl-y texture
  • Pat water onto hands and lightly knead until it just about comes together( don't over knead )
  • Wrap in cling film and put in the fridge for an hour/ or freezer for 20 min
  • Get it out of the fridge. If dough is too tough then microwave for 10 seconds
  • Place dough between two sheets of clingfilm and roll out until its 1/8 inch thick
  • Cut using a glass or cookie cutter, and carefully set them in buttered tart tins
  • Prick the base using a fork and bake for about 20 minutes


- For a healthier recipe , substitute half the flour with whole what flour.
- Fill them with lemon curd, jam and cream, fruits and cream or really anything you wanna add. I bet even Buttercream works.
- Add a teaspoon of powdered sugar for a sweeter pastry.

Gooey Cinnamon Cake

This was not a new year's resolution (at least not this year's) . This is the beginning of my food blog. Everything I make, eat, see, love shall find a home in this dwelling. Here goes nothing;

It was my friend's birthday on the 2nd of January .She is a MAJOR fan of Cinnabons.I wasn't gonna be in town, so in order to make up for my absence I made her a Cinnamon cake slightly adapted from The Girl Who Ate Everything's  Cinnamon Roll Cake.

The Verdict : It was everything you could want from a cinnamon cake and more. Gooey , delish , cinnamony niceness .Everyone who ate it , loved it. Preferably served hot and fresh or microwaved for half a minute.

Bad photography , but great cake!

Gooey Cinnamon Cake


2 1/2 cup All-purpose flour
1 cup Sugar measured granulated 
3 Eggs
125 gms Butter
1 cup Milk
1 1/2 tsp Vanilla Extract
1 inch stick Cinnamon
1 tsp Baking Powder

10 Almonds
1/4 cup Instant Oats
1 stick Cinnamon
1/2 cup Brown Sugar
50 gm Butter


Preheat oven at 200 C.
Grease cake tin and line with butter paper


  • Cream butter and sugar in a bowl till pale.(This step is the MOST IMPORTANT in making any cake. So make sure you beat the hell outta it!)
  • Add in the eggs one by one and beat. Add vanilla essence
  • Sift flour and baking powder. Beat in batter alternately with milk starting and ending with flour


  • Take all ingredients except butter and blitz in the food processor/ mixie.
  • Cube the butter and blitz it in as well.


  • Pour half the batter into prepared tin.
  • Take half the crumble mixture and sprinkle all over.
  • Pour in the rest of the batter
  • Sprinkle remaining topping around evenly
  • Bake for 30-40 minutes or until  inserted toothpick comes out clean.