Caramel-Peanut-Topped Brownie Cake

I have returned from Saudi Arabia, happy, and stuffed with goodies…. or rather my suitcase stuffed with goodies……and I feel cake deprived. A slice of elegantly presented cake in restaurants does nothing for me. That one lonely slice always leaves me thinking…”That was a mouth sweetener, now WHERE is my cake??”. I need a nice good quantity of cake to make me happy. A few posts back I mentioned the lovely Dorie Greenspan cookbook(Baking: From My Home to Yours) I’d received as a surprise gift. I couldn’t get the time to bake something new so I’d been neglecting this book for a while. I opened my fresh copy yesterday and well…. I was drooling at the pictures Dorie had given of this cake. The lovely honey roasted peanuts lend a perfect icing to a moist brownie cake. c img_20140620_100549

Recipe adapted from my all time favorite. Baking:From My Home To Yours by Dorie Greenspan

 

Caramel Peanut-Topped Brownie Cake

Ingredients:
For the brownie cake:
1 cup all-purpose flour
1 tsp. baking soda
¼ tsp. salt
8 tbsp. unsalted butter, cut into 8 pieces
5 oz. bittersweet chocolate, coarsely chopped
3 large eggs
½ cup packed light brown sugar
¼ cup sugar
3 tbsp. light corn syrup
½ tsp. vanilla extract

For the topping:
2 cups sugar
½ cup water
1½ tbsp. light corn syrup
2/3 cup heavy cream
2 tbsp. unsalted butter, at room temperature
1 cup honey roasted peanuts

 

Directions:
Center a rack in the oven and preheat the oven to 350° F.  Butter an 8-inch springform pan, dust the inside with flour, tap out the excess and line the bottom of the pan with a piece of parchment paper.  Place the springform pan on a baking sheet.

To make the cake, combine the flour, baking soda and salt in a small bowl; whisk together and set aside.  Add the butter and chocolate to a heatproof bowl set over simmering water.  Heat, stirring occasionally, until the ingredients are just melted – do not let them get so hot that the butter separates.  Remove the bowl from the heat and set aside.

In a large mixing bowl, whisk together the eggs and sugars until well blended.  Whisk in the corn syrup, followed by the vanilla.  Add in the melted butter and chocolate mixture, and whisk until combined.  Gently whisk in the dry ingredients, mixing only until they are just incorporated.  The batter should be thick, smooth and shiny.  Pour the batter into the prepared pan and jiggle the pan a bit to even out the batter.

Bake for 40-45 minutes or until a thin knife inserted in the center comes out almost clean.  Transfer the pan to a rack and cool for 15 minutes, then run a thin knife between the cake and the pan and carefully remove the sides of the springform.  The cake may have puffed up during baking, but don’t be concerned if it develops a crater in the center while cooling.  Allow to cool to room temperature.  When the cake is totally cool, invert it, remove the base of the pan and peel off the parchment paper.  Turn the cake right side up onto a serving platter.

To make the topping, combine the sugar, water and corn syrup in a medium heavy-bottomed saucepan, stirring just to combine the ingredients.  Place the pan over medium-high heat.  Heat, without stirring, until the caramel turns deep amber, 5 to 10 minutes depending on the size of your saucepan and the intensity of the heat.  As the sugar is caramelizing, wipe down any splatters on the sides of the pan with a pastry brush dipped in cold water.  To test the color of the caramel, drop a bit onto a white plate.  Don’t be timid about the color – if it’s too pale, it won’t have much flavor.

Lower the heat a bit and, standing back from the saucepan, add the cream and butter.  When the spatters are less vehement, stir to calm down the caramel and dissolve any lumps.  Stir in the peanuts and pour the caramel and peanuts into a 1-quart Pyrex measuring cup or a heatproof bowl.

You will have more caramel than you need, but you want to get all of the peanuts onto the cake, so spoon all of the peanuts out of the hot caramel and onto the top of the cake.   Pour or spoon enough caramel to cover all the nuts, drizzling a bit over the edges of the cake for presentation.  Allow the topping to set at room temperature, about 20 minutes, before serving.  Keep the leftover caramel at room temperature and save for another use.

 

NOTE:

Dorie mentions that the brownie cake center will sink after baking. So we actually need our center to sink for this cake.

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FOR HONEY ROASTED PEANUTS

xxx

 

fiesta friday @ the novice gardener’s

Tres Leches Cake

Sometime back, I made a zesty Tres Leches Mexican Flan, which is loved by almost everyone I know. In the comments section, someone asked me if I liked Tres Leches Cake (three milks cake) too? I don’t like Tres Leches cake, I adore it. It is soft,moist,smooth,creamy and best when served cold. I can polish off this lovely guy on my own, if my sisters allowed it. But unfortunately for me,not only they always want this cake but also end up with the biggest pieces.photo3730

photo3725 main 4Cake Ingredients:

  •  1- 1/4 cup All-purpose Flour
  • 1-1/2 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1/3 cup melted butter
  • 4  Eggs
  • 1 cup powdered sugar
  • 1/3 cup Milk
  • 1 can Evaporated Milk
  • 1 can Sweetened, Condensed Milk
  • 1/4 cup Heavy Cream

 Icing ingredients:

  • 1 cup heavy cream
  • 4 tablespoons powdered sugar

 Instructions Cake

Preheat Oven to 350 degrees. Grease and flour your cake pan.

In one bowl sift flour, salt and baking powder.

Beat eggs. Sift sugar and beat with eggs till thick and fluffy.

Slowly add the flour mixture to egg mixture, all the while keep mixing.

Add butter and milk and continue to beat until thick and creamy.

Set the cake to bake. Bake until a skewer comes out clean.

Fotor0501150143 In a separate bowl add the heavy cream,condensed milk and evaporated milk. Whisk them till uniform.

Take the cooled cake, and using a fork make many holes all over the cake.

Pour the milk mixture slowly over the whole cake.The milk may seem too much but the cake will absorb it completely after approximately 12-15 minutes.

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Finally whip the sugar and heavy cream together until soft peaks form(do not over-whip).

Slather this generously over the cake.

Decorate with cherries or chocolate balls.Being a chocaholic, I obviously chose the latter to top this lovely cake.

Keep the cake into the refrigerator. Best served cold.

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xxx

 

FIESTA FRIDAY 

Chocolate Wasted Cake

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For the chocolate cake I used my tried and tested, and well loved recipe for super Moist Chocolate Cake.

For My Favorite Chocolate Butter Cream, I used( To decorate 1 medium sized cake)

1 stick (1/2 cup) salted butter(you can also use unsalted)

1 cup confectioner’s sugar

3/4 cup cocoa powder

80g milk chocolate of your choice (I used cadbury dairymilk bars)- At room temperature

1/2 tsp vanilla extract

2 tbsp heavy cream

How To Go About It

In a stand mixer (or a electrical hand mixer)add the butter . Mix till thick and fluffy.

Add cocoa powder and sugar. Mix on low speed to prevent sugar and cocoa from flying everywhere.

Increase speed and add the dairy milk bars,heavy cream and vanilla.

A thick creamy frosting will form.

I used a star nozzle to decorate the cake. Dusted cocoa powder at the edges of the cake. Then added three strawberries for face value! 

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Moist Chocolate Cake

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Ingredients

Cake:

  • 1 cup all purpose flour
  • 1 cup powdered white sugar
  • 1/2 cup unsweetened cocoa powder
  • 3/4 tsp baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup buttermilk (or substitute by putting 1/2 tbsp white vinegar in a cup then filling it half up with milk; let stand 5 minutes until thickened)
  • 1/4 cup butter, melted
  • 1/2 tbsp vanilla extract
  • 1/2 cup hot coffee  

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Fluffy Chocolate Frosting:

(Mix the following ingredients in the stand mixer and let a thick frosting form)

  • 4 oz unsalted butter
  • 4 oz unsweetened cocoa powder
  • 4 oz powdered sugar
  • 2 oz whipping cream
  • 4 oz sweetened dark chocolate(melted)

How To Go About It

  • Preheat the oven to 350 degrees. Flour and grease your baking tin.
  • In the stand mixer add all the ingredients(except coffee) and mix until a smooth batter forms.
  • Stir in the hot coffee with a spatula.
  • Pour the batter in the tin and set to bake.
  • Bake until the knife comes out clean with just a few crumbs.
  • Let the cake cool in a fridge for half an hour.
  • Smother the cake in fluffy chocolate frosting.

xxx

Basbousa: Middle Eastern Mini Cakes

           I have previously raved about how much I love middle eastern recipes. The best part about these recipes is that they don’t use many synthetic products, sauces, array of weird food colors that we’re all fond of  using in our day to day life. I first had this little arabic cake, Basbousa on my very first  flight back from Saudia Arabia many years ago. Once I knew about it, I kept seeing it time and again, and not just in Saudi Arabia but other places as well. Needless to say that I love this, since I love all things sweet and moist. I also love savory. So, I guess I love everything that goes into the mouth. Except the things toddlers tend to pick up from the floor and eat( My youngest sister is famous for having put a baby cockroach in her mouth as a toddler,she probably would have chewed it  if my mom hadn’t seen this and forced her to spit the creature out . Personally, I think this just shows her food preferences.Once a cockroach,always a cockroach)

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What You Need For The Cake

1 1/2 cup semolina flour

1 cup caster sugar

1 cup plain or Greek yogurt

1/2 cup finely shredded coconut

1/2 cup melted butter

1/2 tsp baking soda

1 tsp baking powder

1 tsp vanilla essence

1 egg

Almonds

For Syrup

On Medium heat add 1/2 cup water and 3/4 cup sugar, let it simmer until sugar dissolves.

Add 1 tbsp rosewater and 1 tsp lemon juice to the sugar syrup

How to go about it

Preheat oven to 350 degrees.Flour and grease the baking pan.

Sift flour,baking powder and baking soda and sugar in one bowl

Whisk egg, butter,vanilla and yogurt in another

Beat all the ingredients together and fold in shredded coconut

Add the mixture to a baking pan

Sprinkle almonds on top

Set to bake.

Right after baking,add hot syrup over this.Let the cake absorb this.

After cooling cut the cake diagonally from left to right for diamond shaped mini cakes

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Barely Chocolate Pound Cake

Mom had her morning cup of tea in her hand today. She looked a little wistfully at her cup and said,” I should have picked up a cake from the bakery yesterday “. “Why mom? You just have to ask me and I’ll bake one”, I replied in my best chirpy, good Samaritan voice. “No chocolate?” She asks. “No chocolate”, I promise. Mom doesn’t have the time to bake herself, so all the baking in my house is done by me. Since my sisters don’t move their lazy butts to the kitchen. Anyway, I did bake a cake. And it had just two tablespoons of cocoa powder. That’s not really chocolate, just a food color sort of addition. And the chocolate ganache drizzled over the cake was on the cake and not in it. So that again, wouldn’t make it a chocolate cake. “This is brown, Ayesha”, mom sighs. “Mom, it’s not chocolate…errr….just barely chocolate”.

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What You need(Cake)

  • 2 sticks unsalted butter
  • 2 cups powdered sugar
  • 3 cups all-purpose flour
  • 4 large eggs
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup buttermilk 
  • 1 tsp vanilla essence
  • 2 tbsp cocoa powder

How to go about (Cake):

  • Preheat oven at 350 degrees.Flour and grease the baking pan.
  • Add the dry ingredients in one bowl. Sift these.Set aside.
  • Add eggs, buttermilk, butter and vanilla essence in another bowl. Whisk them.
  • Whisk all the ingredients in a single bowl.
  • Pour in the mixture and set to bake.

Ganache For Drizzling

  • Add 3 oz dark chocolate in a microwavable bowl. Let this melt in a microwave. Remove this bowl from the microwave and immediately add 2 tbsp butter. Mix this mixture with a spoon. Drizzle over the cake.

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Chocolate Crime Scene Cake!

Hello ladies and gentlemen, this is what the incurable Ayesha did today. Right after she got up from flu she went sniffing into the kitchen. Like a mouse, or perhaps an ant she was instantly attracted to the box of  dark chocolate on the kitchen rack. Ayesha forgot that she had been ill. She usually forgets things when faced with chocolate. After all what good is chocolate inside a box? Therefore Ayesha instantly went to work to bring that chocolate out of the box. Her mother was not at home and therefore had no idea that her miserable daughter was thieving in her own home. When the mother came back she didn’t see any chocolate. Not even the empty box. After all Ayesha is a hardened criminal and leaves no traces. This is what Ayesha did with chocolate!

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Ingredients For Cake(6.5 inches):

  • 4 eggs
  • 6 oz brown sugar
  • 4 oz cake flour
  • 0.5 oz baking powder
  • 1/3 cup cocoa powder

Now you will notice that this contains no milk and no butter . Since we are going to use a lot of cream in topping and layering, fat and milk inside of cake would make cake heavy. Right now, its just perfectly moist and light and we want it this way!

How to Go About-Cake

  • Preheat oven at 350 degrees.
  • Put eggs and sugar in a bowl and whisk till thick and fluffy.
  • Mix the dry ingredients in a bowl and sift.
  • Add dry ingredients and add i tbsp at a time while constantly whisking.
  • You have a thick batter now. Pour into  greased and floured baking pan.
  • Bake till set. Slide the knife into cake and see if it comes out clean.

Ingredients for Chocolate Cream Topping

  • 2 cups heavy cream
  • 6 tbsp powdered sugar
  • 3 oz  sweet dark chocolate melted
  • 9 tbsp unsweetened cocoa powder
  • Dark chocolate chips

How to Go About Topping

  • Place your whisking bowl and whipping head in freezer for 20 minutes before you begin.This will help your topping be firm.
  • In a stand mixer(or otherwise) whisk cream and sugar on low speed.
  • increase speed as you add cocoa powder..
  • Add dark chocolate and keep on whisking.
  • Now you have a thick topping with you.

Lastly

  • Make sugar water with 1/2 cup sugar and 10 tbsp water.
  • Cut cake into three thick round slices.
  • Apply sugar water on top of each layer.This will hold all three parts of cake together. It acts as glue.
  • Beginning with the first layer, apply topping as desired on all three layers.
  • Sprinkle dark chocolate Chips.

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HAPPY NEW YEAR 2014 TO ALL OF YOU! HUGS,LOVE…AND FANTASTIC LIVES AHEAD.

Its a big world, and there’s a lot of sadness. Are we playing are part and spreading joy?

Listen, we continue to be despite all predictions of world ending. Isn’t this a chance and an opportunity to make amendments? Its a new sun and a new day. Let’s be what we couldn’t before 🙂 🙂 🙂

xxx

Dark Chocolate-Cherry Custard Cake (kitchensmitten.wordpress.com)

The Chocolate ‘Moo’ Cake

      Cows are lovely creatures. Innocent,dewy eyed and beautiful….. And really, who am I kidding? They are pretty dangerous as well. Our Punjabi maid comes from  the farming and animal rearing region of Punjab. In fact, she and her family used to reside on the farm. She used to take cows out for galloping and feeding in the fields. There are countless stories of cows breaking free of the rope and running away. My maid sometimes singlehandedly and sometimes with a group of other people used to get the cow back from where ever it chose to hide. And now moving from cows to………well yes…the cake. The cows were the inspiration for this cake.The Lovely Chocolate ‘Moo’ Cake.

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What You Need:

  • A Chocolate Cake- Use any recipe you like.I used the one I have taken ages perfecting.Find it here.
  • Oreo Cookies
  • White Chocolate
  • Whipped Cream
  • Milk Chocolate
  • Chocolate Chips

I made three of these on all the three shapes. Demonstrating on the cylinder.111

Soak 10-12 Oreos in milk ,depending on the size of the cake.

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Soak for about two minutes.We don’t want an Oreo milkshake.Just soggy Oreos.

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Melt white Chocolate.Mix it into whipped cream and drizzle over cake.

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Last Step. Melt milk chocolate and put dollops over the cake. Sprinkle chocolate chips. 555

Lastly A BIG thanks  to MISS MOO for being an inspiration for the cake.You rock Miss Moo, like totally.Thanks to your awesome system I got the milk and the chocolate. 

xxx

http://dailypost.wordpress.com/2013/12/30/daily-prompt-brainwave/

Coffee-Walnut Crumb Cake!

             I am an Asian  teenager for whom South Africa is another planet and Nelson Mandela is the man I see sometimes on television,sometimes online, sometimes in newspapers. So before  I began writing this post, I was asking myself, “Do I have the right to say something about this man?”. Because  all my life I have been a carefree soul. And have never really delved deep into thought provoking matters.I’m a self professed basic, not a poet. Yet I am writing about a man who went ahead to change many lives by the mercy of Almighty God. A man who fought matters of race, of freedom, of  peace, of poverty and most important of all…of humanity.A man who thought, dreamed and did, rather than stay confined into his own  little selfish world like I do. From early childhood I remember hearing , “Resentment is like drinking poison and then hoping it will kill your enemies.” Today I found out it was piece of wisdom delivered by Nelson Mandela,that had crept slowly into my  house and hugely shaped the person I’ve now become. Resentment is the last thing that will ever come to me, because the idea of it being a poison has deeply sunk into my roots. I’ve seen people ruin themselves through resentment, wallowing in it until it  swallows them completely. I realized that it is a gift that he has given me, and to all of those who dared to listen and to learn. For those who loved him should not cry, because he lived a life of substance unlike many. A man who was truly worthy of being called a man. A man who shall live after death in the minds and hearts of many.

How far that little candle throws its beams! So shines a good deed in a naughty world”.
William Shakespeare 
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Blog’s One Month Anniversary and Coffee-Walnut Crumb Cake

It’s my blog’s one month anniversary today. That is, if there something like a one month anniversary. Well,anyway I made some bittersweet coffee and walnut crumb cake for today. A bittersweet cake for a bittersweet day. It was soft, crumby and melt-in-the-mouth delicious. It has been a good one month of blogging. My perspective on food has already begun to change. I’ve began to look at it as a work of art rather than just a ‘thing’ to feed my growling tummy. The bloggers I’ve begun to get familiar with have been very kind and so have been the visitors. But all along I’ve never lost sight of why I made this blog. It was accidentally made, not intentionally.I blog for the love of food, rather than food for the love of blogging. Will never forget this, InshaAllah!

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Ingredients:

  • 1 Tablespoon flour, for coating the pan
  • 2 cups all-purpose flour
  • 1 cup + 2 Tablespoons granulated sugar
  • 1 teaspoon salt
  • 10 Tablespoons (1 and 1/4 stick) unsalted butter, lightly softened at room temp
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup buttermilk, see how to
  • 1 large egg, at room temperature*
  • 1/4 cup strongly brewed coffee
  • 2 teaspoons vanilla extract
  • 2/3 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 1/3 cup chopped walnuts

Directions:

  1. Preheat oven to 350 degrees. Generously grease  a spring-form pan with butter. Sprinkle the bottom of the pan with 1 Tablespoon of flour and tap out the excess.
  2. Whisk the flour, sugar, and salt together in a large mixing bowl until combined. Cut in the butter in very small pieces. Whisk around with a whisk or mix with a fork until the mixture resembles coarse crumbs. Set aside 1 cup of the flour mixture.
  3. Mix the baking powder and baking soda into the remaining flour mixture. Add the room temperature buttermilk, coffee,egg, and vanilla – you may want to do this with a mixer. The batter is very, very thick. Vigorously mix everything together until the batter is smooth, fluffy, and resembles frosting – about 2 full minutes. Spoon the batter into the prepared spring-form pan, smoothing the top.
  4. Add the brown sugar, chopped walnuts and cinnamon to the reserved flour mixture. Toss with a fork until well blended. Sprinkle the crumbs over the batter, pressingly lightly so they stick. Bake the cake until the center is firm and a toothpick inserted in the center comes out clean – 45-55 minutes. Mine took 55 minutes. Allow to cool for 10 minutes( or 5 minutes in fridge), then remove the sides of the spring-form pan and allow cake to cool completely before serving (about 2 hours).

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Chocolate-Oreo Cookie Cake!

 Today I combined Oreo and chocolate to make my own version of the amazing chocolate wasted Oreo cookie cake. It was delicious. Like a typical “chocolate thing” it vanished from the plate in seconds. This was for my lovely mom. You can’t love your parents enough. No matter what you do, you can never care for them as much as they always care for you. All you have are your little worldly gestures! 

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For 1 Chocolate Cake You Need

  • 1 1/4 cup all purpose flour
  • 1 cup brown sugar
  • 1/2 cup cocoa powder
  • 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 cup buttermilk
  • 1/2 cup butter
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/4 cup strong coffee

Instructions for the cake:

  • Preheat the oven at 350 degrees.
  • Sift together the flour, cocoa powder, brown sugar, baking powder and baking soda. set aside.
  • Beat the egg until light and fluffy.
  • whisk together vanilla extract,coffee,buttermilk and vegetable oil.
  • Add egg to the flour mixture and whisk.
  • Slowly add coffee/buttermilk/vegetable oil/vanilla mixture. Whisk constantly all the while.
  • Place parchment in cake pan. Grease it.
  • Set the cake to bake. Bake until toothpick/knife comes out clean.

What you need for Oreo Filling:

  • 1/2 cup cream
  • 7-8 Oreo cookies lightly crushed(NOT powdered)
  • 1/4 cup butter ( at room temperature)
  • chocolate chips(optional)
  • 1 tsp espresso powder
  • 1 tsp cocoa powder

Instructions for filling:

  • Whisk cocoa powder and espresso powder in cream.
  • Add butter and whisk
  • fold in the Oreo cookies and chocolate chips.

Instructions for Ganache:

Take quarter stick of butter and 6 oz dark chocolate. Melt these on a double boiler. Add 1/2 tsp espresso powder and whisk this into the ganache. 

Put the deal together by cutting the chocolate cake in half and putting the filling on the lower half and covering it with other half. Cover the cake in ganache with a spatula.

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