Desserts

RASPBERRY PINWHEEL DANISH Pastries ….

imageRASPBERRY PINWHEEL DANISH Pastries ….

Danishes are one of those impressive pastries that will have your guests rushing the table, and licking their fingers for more. So, when I was invited by Sonal to contribute for Her Semi home made Collective , I couldn’t resist my self and made these cuties ..
So Taking these Danishes to Sonal’s Semi homemade collective ..
Do check her blog Simply vegetarian777 for finger licking good vegetarian food …

imageRASPBERRY PINWHEEL DANISH Pastries ….

If you love pastries but don’t have time or like to knead a dough like me then this recipe is right up your street. This Danish Pastry recipe couldn’t be easier. I turned a simple grocery bought butter crescent dough into this easy & pretty looking raspberry pinwheels. How easy is that?!

imageRASPBERRY PINWHEEL DANISH Pastries ….

yield: 12-16 Danishes
cook time: 12 MIN

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INGREDIENTS
1 (8-ounce) package cream cheese, at room temperature
1/2 cup sugar OR as Or taste
Lemon juice 2 tsp lemon juice
Zest of a lemon
1tsp vanilla extract
2 packs crescent roll dough sheets
18oz box fresh raspberries
2 tbs sugar to sprinkle on top Optional

Method
1.Preheat the oven to 400ºF and line two baking sheets with parchment paper .
2.In the bowl beat the cream cheese until smooth (You Can Even Use StandMixer or Hand mixer for beating the cream cheese )
3.Add the sugar,lemon juice, lemon zest and vanilla to the bowl and beat until combined. Set aside.
4.Roll out each sheet of crescent roll on a lightly floured work surface until it is a 10-inch square.
5.Cut square into 6-8 smaller squares & then transfer the squares to the parchment covered baking sheets in a way that squares do not touch each other .
6.Place a dollop of the cream cheese mixture (about 2 tsp ) into the center of the squar and then place 3 to 4 raspberries on top of the cream cheese .
7.Using a sharp knife, make four cuts from the center toward the edge of each square. Fold one corner from each piece you’ve cut into the center, pressing it lightly atop the raspberries. 8.Repeat the cutting and folding process with the remaining pastries.
9.Sprinkle the pastry with sugar (optional).
10.Bake the pastries for 12- 14 minutes,or until golden brown .

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NOTE :
Use this versatile recipe with fresh fruit or seasonal jams, with custard filling or with cream cheese and fruit compotes too. Let your imagination run wild on this one .
And the nest part is that You can even make them savory ….

“Cooking is like love: It should be entered into with abandon or not at all.” — Harriet van Horne

 

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Chocolate Cherry Bundt Cake …..

Chocolate Cherry Bundt Cake …..

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I just cannot believe I have been blogging for last 2 yrs . Two years ago today I posted my first blog post. It was scary and exciting and honestly I had no idea what would come of it..

I think the biggest lesson I learned from this experience is that you can get better at anything. I’m a much better at taking pictures and a writer now than I was 2 years back but still have a lot of room to grow. I can’t thank my friends and readers enough for their support. I really appreciate each and every reader and their comments and encouragement helps me keep blogging.

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What better way for a chocoholic like me but to celebrate with a exquisite rich chocolate cherry bundt cake complete with rich chocolate glaze

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Ingredients

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup pure cocoa
1 1/4 cups white sugar
2 eggs
1/2 cup unsalted butter ,melted
1 cup milk
1 tsp vanilla extract
1 (21 ounce) can cherry pie filling

Method
1. Preheat the oven at 350*F
2. In a large mixing bowl whisk together flour, baking soda, salt, cocoa and sugar. Mix well with whisk.
3. Add eggs, melted butter, milk, vanilla extract and cherry pie filling mixing well each time with a spoon.
4. Pour into a well sprayed bundt pan or any pan of your choice
5. Bake in preheated oven for 55 to 60 minutes until center is cooked.
6. Let cake cool before taking it out from the pan.

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FOR THE CHOCOLATE GLAZE
3/4 cup white sugar
1/4 cup heavy whipping cream
3 tablespoons butter
1/2 cup semi sweet chocolate chips
1 teaspoon vanilla extract

  1. Combine sugar, cream and butter in pan on top of stove.
  2. Bring to boil and cook for a minute.
  3. Remove from heat and add vanilla and chocolate chips.
  4. Stir with spoon or whisk until chips are melted.
  5. Put this glaze in a small pitcher and drizzle over bundt cake
  6. Decorate with a few cut up cherries on top ( optional )
  7. If frosting becomes too thick add a little milk and heat about 15 seconds in microwave.

NOTE
You can even use market bought chocolate cake mix along with a can of cherry pie filling to make the bundt cake , just follow the instruction in the back . Once the cake cools down glaze the cake …

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Cooking is like love: It should be entered into with abandon or not at all.” — Harriet van Horne

Chocolate Chip S’more Dip… Super Bowl Sunday

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Super Bowl Sunday is just around the corner ..
Have you Got your game face on to host a Super Bowl party for die-hard fans; and those there just for the ads ??

This time I am bringing something sweet to the super bowl potluck table which will please both the kids and adults alike ..This Chocolate Chip S’more Dip is divine, smooth and creamy and the best part Is you can whip it out on a short notice. It only takes under 30 minutes to whip this up and people love the gooey, chocolatey, marshmallow taste.

Bringing this dip  for Sonal’s Super Bowl Collective Post ….

lets get down to the recipe without wasting anymore time ..

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Chocolate Chip S’more Dip

Serves 8-10 y

Ingredients
1 , 8 ounce block of cream cheese at room temperature
1 stick of softer butter (1/2 cup)
1/4 cup brown sugar
1 teaspoon vanilla essence
3/4 cup powdered sugar
1 cup mini chocolate chips

1 cup small Marshmallows ( optional )

Preparation

  1. Mix together cream cheese, butter, powder sugar, vanilla and brown sugar with an electric mixer.

2.   Stir in chocolate chips.

3.Next arrange marshmallows on top of the dip and char them a       little with the help of a torch .. ( The dip tastes divine even without the Marshmallows )

Serve with animal crackers Nilla ,graham cracker ! tea biscuits, or other cookies to scoop up this delicious dip.

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I am bringing this dip to Fiesta Friday Which is co-hosted by Little Sweet Baker and Foodie On Board.

Peanut butter cookie blossoms …Tis The Season…

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These cookie blossoms are packed with peanut butter flavor, a crowd pleaser and quick and easy to prepare …
I have used less amount if sugar as we are not a big fan of overly sweet cookies . You can add sugar as per taste.
The recipe says you can scoop and bake the cookies right away without chilling but I Prefer to refrigerate for sometime as it holds the shape better….
Cookies do not spread, so you can bake them pretty close together. If you are not using a cookie scoop, roll cookie dough into a 1″ ball, then continue with recipe.
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DO AHEAD : I have even made the dough a few days ahead and have kept in the freezer, however I Scooped the dough, made them into the balls so that they can directly go in the oven from the freezer ( after letting them sit on the counter for 30 mins )

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Peanut butter cookie blossoms …

Ingredients
All purpose flour – 1cup
Peanut butter 1 cup
Powder Sugar – 1/2 cup or to taste
Butter, unsalted – 1/2 cup, softened at room temperature
Salt – a small pinch
Milk – 1 tbsp
Vanilla Essence – 1/2 tsp
Chocolate kisses as needed
Granulated sugar for rolling the dough 1/4 cup, Optional

Method
1. Take the mixing bowl. Add peanut butter, butter and sugar to it and cream together till smooth and creamy ( I used a hand mixer )
2. Add flour and salt to the bowl. Incorporate well and bring the ingredients together in a crumbly dough. Don’t knead or else we will not get a good flakey texture. If it is too crumbly, add 1 tbsp milk to bind it.
3.Wrap the dough in a plastic wrap and refrigerate for half an hour.
Preheat the oven at 375*F / 190*C. Line a baking sheet with parchment paper or silicon sheet .
4.Divide the cookie dough in small 1 inch balls, roll in granulated sugar & flatten them in the center with the help of your thumb..
5.Place cookies on cookie sheet. Bake 10-12 minutes (until barely golden brown around the edges). Meanwhile unwrap candy kisses. Set aside.
5.Remove from oven and place a chocolate kiss on top of each cookie ball, pressing down slightly. The cookies will crack a little around the edges.
7.Allow to cool on baking sheet for 5 minutes before transferring to a cooling rack.

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Jujubes…Tis The Season ….

 

 

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These small, chewy, fruit-flavored sparkly squares reminds me of my childhood and are so fun to eat …

These fruity candies are very easy to prepare at home and Needless to say these are very addictive & you wont stop munching on them …
This is the basic recipe you will find on the internet for “Homemade Gumdrops” ..

 

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I think one can even use agar agar instead of gelatin and can add food coloring and essence or essential oils for flavoring … ( I myself have not tried mak in these using agar agar )

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Jujubes…Tis The Season ….

Ingredient
3 ounces flavored gelatin ( jello ) of your choice
1 cup sugar
1 envelope (2 teaspoons) unflavored gelatin {like Knox)
3/4 cup unsweetened apple sauce
granulated sugar or to coat the jujubes
Directions
Prepare a 8-inch square pan by lining it with parchment paper .
2. In a large saucepan, combine all ingredients and Bring to a boil over medium heat, stirring constantly, boil for 1 minute
Immediately pour into prepared pan
Place in refrigerator for 3 hours or until firm
Loosen sides from pan with a spatula
Turn Gum Drops onto a cutting board
Cut out gum drops using a knife dipped in hot water to cut squares or a cookie cutter
Roll Gum Drops in extra sugar, set onto wax paper until slightly dry
Store in an airtight container..

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