Double Chocolate Cake

     Life becomes so busy sometimes that you tend to run and in that race you usually forget/ignore stuffs that is important to you. "It can still wait" goes on until finally you totally forget about it and it remains in a corner unnoticed. Same is the case here...Its been real long time. Now there are a lot of things that I can say to support the absence but its best to move on...
   This was a chocolate cake done a little while back. A perefct chocolate lovers cake...Loaded with chocolate. The recipe is from here. Delicious cake with lovely texture.

 Bittersweet chocolate- 2ounce(chopped)
Vegetable oil-3/4 cup
Sugar-1 cup
Egg-1 large
All purpose flour-2 cups
Dutch-process Cocoa powder-1/2 cup
Baking Soda-1 tbsp
Salt-3/4 tsp
Coffee-1 cup
Buttermilk-1 cup
Semi Sweet Chocolate chips-1/2 cup

Method Of Preparation:
1. Preheat oven to 350F. Grease and dust a 8" pan and 4 cupcake liners or 9" pan or 12-cup bundt pan for baking.
2. Melt the chocoate in a pan/bowl on low heat/microwave. Transfer it to a large bowl and let it cool slightly. Then add the sugar and oil into it and whisk until smooth. Add egg and whisk again.
3.In another bowl mix all the dry ingredients and set aside.
4. Now add half the dry ingredients, 1/2 cup of coffee and 1/2 cup of buttermilk to the chocolate mixture and mix until smooth. Add the remaining dry ingredients, liquids and mix smooth.
5. Add the chocolate chips and fold it lightly to the batter.
6. Pour the batter into the pan and bake for 40-45 minutes or until toothpick comes out with just a few crumbs attached. Cool the cake in pan for 10 mins and then transfer it to cooling rack to cool completely.

For Icing:
Semi sweet chocolate-2 ounce
Unsalted Butter-5 tbsp(soft)

Method Of Preparation:
1. Melt the chocolate to smooth  in a microwave safe bowl. See that you dont burn up the chocolate. You can do it using the double boiler method.
2. Add butter 1 tbsp at a time to the melted chocolate and mix well.
3. In a large bowl take some chilled water.Place the chocolate butter bowl on top of chilled water and beat till it reaches the spreadable consistency.
4. Pour the chocolate mixture on top of cooled cake and spread it with the help of spatula.

 Notes:
1. Use good quality cocoa powder and chocolate.
2. The coffee was warm when i used it.
3. Chocolate chips can be omitted.

Molten Lava Cake

This was our valentines day treat...I know the day is gone long back and I had been planning for this post since then...and finally its here..A delicious molten lava cake. My search for something that was not too much of work, perfect for two and done in few minutes ended here.

Semi-sweet chocolate chip-1/4cup
Butter-2 tbsp
Powdered Sugar-1/2 cup
Egg-1
All purpose Flour-3 tbsp
Vanilla Extract-1 tsp
Raspberries, Ice cream,Powdered Sugar to indulge.

Method of Preparation:
1. Preheat oven to 400F
2. Grease 2 ramekins with non stick spray/butter. Place the ramekins on baking sheet and set aside.
3. In a medium microwave safe bowl melt chocolate chips and butter for about 1 and 1/2 minutes  until smooth.Stir every 30 seconds to avoid burning.
4. Add the powdered sugar and mix until smooth.Then add egg and whisk until smooth.
5. Stir in flour and vanilla extract and mix until no lumps remain.
6. Distribute the batter equally into two ramekins and bake them for 12 minutes.
7. Remove from oven and let them rest in bowl for 1 more minute.
8. Then invert into a plate and dust with powdered sugar and serve with a dollop of ice cream.

Chocolate Raspberry Sandwich Cookies

   Sometimes you just want to kill the evening when you have a super excited son and a completely drained mommy. Those are the times when I want him to sit with something instead of frog hopping or running. I offered him a lot of options like reading, painting and all he did was suggest me frog hopping and running...offcourse with a smile that I cant say No to..Then I finally decided to tell him I will give cookies if you go and play..oh come on you guys do that too...right... So after 5 minutes of playing he came running for the cookies. Now to fight with a 3 year old over cookies is something you rarely want to do...because they always win it...No matter what.:(..So finally there I was searching for a simple recipe with less work.

    That when I found this recipe and thought of keeping my son busy with it. So we started with the work. Mixing and rolling was done by me and half of the cutting as my son got quite bored after doing one set. He was much interested playing with all purpose flour as a powder.So at the end I had a completely white faced son..:), quite bit of white floor and these delicious cookies.

Raspberry Jam:

Raspberry-1 cup
Sugar-1 cup
Lemon juice-1/2 tsp

Method of preparation:
1. Wash the raspberries and pat them dry.
2. Add the sugar to raspberries and crush them little and set aside for 15 minutes.
3. Heat a pan and add this mixture to it. Mash the raspberries little more and cook the mixture till it boils and then add the lemon juice and mix till it becomes thick. It wont take much time.
4. Turn off the heat when its done and transfer it to a clean bottle.

Chocolate Cookies:

All Pourpose Flour -3/4 cup

Cocoa Powder-1/2 cup
Butter-6 tbsp(at room temp)
Salt a pinch
Brown Sugar-3/4 cup+ 1 tbsp
Egg-1 large
Vanilla-1 tsp

Method of Preparation:
1. In a bowl mix the flour, cocoa powder and salt. Set aside.
2. Beat the butter and sugar until light and fluffy.Beat in the egg and vanilla on low speed.
3. Add in the dry ingredients and mix well. Roll the dough into two balls and set aside in the refrigerator to chill for about 1 hour.
4. Preheat the oven to 350F. Take a ball of dough and place it between two parcment papers. Now slightly press the dough and using a rolling pin roll it to 1/4 inch thick.
5. Using a cookie cutter cut out shapes. Do dip the cutter in flour to prevent sticking of the dough to cutter.
6. Place the cut out cookies on baking sheet and bake for 10 to 12 mins. Let cool on a wire rack.
7. Once cooled transfer them to an airtight container. Five minutes before serving sandwich the jam between two cookies.

Notes:
1. When the dough becomes soft and difficult to handle keep it back in the refrigerator.

Mocha Cupcakes

2012 was a beautiful year with happiness,sorrows, fights, love and lots of memories to hold with while continuing the journey to 2013. When I was a kid I always thought that the year went the way how you started it..As the age went on I was thinking that its the resolution that you make that makes the year beautiful and then now I feel that life will go on...you have to decide the right and wrong..Whatever the case,  you will feel all the emotions in these 12 months..you like it or not..So this time I dint plan anything just thought of going with the flow..:)
Hope everyone around has a good start and your life goes as sweet and soft like this cake which is from here..

All-purpose flour-1 nd 1/3 cup
Unsweetened cocoa powder-1/3 cup
Baking powder-1 tsp
Baking soda- 1/2 tsp
Salt-1/4 tsp
Whole milk-1/2 cup
Strong brewed coffee-1/2 cup
Espresso powder-1 nd 1/2 tsp
Vanilla extract-1 tsp
Unsalted butter-1/2 cup(at room temperature)
Granulated sugar-1/2 cup
Light brown sugar-1/2 cup
Egg-1 no (at room temperature)

Method of Preparation:
1. Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.
2. Preheat the oven to 350 F. Line a muffin pan with paper liners.
3. Mix the flour, cocoa powder, baking powder, baking soda and salt.
4. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes.
5. Then add egg and beat until combined.
6. In a cup, combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.
7. Divide the batter evenly between the 12 liners. Bake for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.

Espresso Buttercream Frosting(enough for 12 cupcakes)

Unsalted butter-1 cup(at room temperature)
Powdered sugar-2 nd 1/2 cups
Vanilla extract-1 nd 1/2 tsp
Espresso powder-3/4 tsp
Cocoa powder- to dust

Method of Preparation:
1. Mix the espresso powder into the vanilla until dissolved; set aside.
2. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl.
3. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more.
4. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two.
5.  Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.

Chocolate Crinkle Cookies

As the climate goes cold and the winds start to blow the life outside house is just terrible in Grand Rapids...esp with a 2 year old..So weekends are time when you can do nothing much with those dark gray  days...Its been kind of custom to have parties, get together, fun during this period..Its just food, fun and clean up...Tough I am sure the last one is not enjoyed by any housewife's :)...Lets not go to the whole two weeks back story  the gist of the it is I had made these cookies from here for one of the parties and it was a hit there. When these cookies came out of the oven my son started munching them..when I told him that we are taking it for a party the instant reply was..."Amma kichunna ithu.."(This is for Kichu) and he stuck with this words until he had gobbled a few of the cookies..
  Chocolate Crinkle Cookies are really easy to prepare. You make the dough which has lots of chocolate in it. Then you roll this on powdered sugar which gives it a snow covered look and finally when baked you get to see beautiful cracks on them revealing the chocolate..So by this you should have guessed that these cookies are for chocolate lovers mainly..but I should say that my husband being a not so big fan of chocolate too ate a few of them. That shows how addictive these are. Do try them for this holiday season...They are perfect for this time or for that matter any time..

All Purpose Flour-3/4 cup
Baking Powder-1/4 tsp
Salt-1/8 tsp
Butter-2 tbsp
Bitter Sweet Chocolate-4 ounce
Granulated Sugar-1/4 cup
Egg-1 large
Vanilla Extract-1 tsp
Icing Sugar to roll- about 1/2 cup

Method of Preparation:
1. Melt the chocolate and butter by keeping it in a heat proof bowl over a  simmering  pan of water.Once done remove from heat and set aside to cool.
2. Beat  egg and sugar in another bowl until it is thick pale and fluffy.It should fall like soft ribbon once the beater is lifted.
3. Beat the vanilla into it and then add the chocolate mixture and beat till it is well mixed. Add cooled chocolate mixture and mix till its incorporated.
4. Mix the flour, salt and baking powder in a bowl. Add the dry ingredients to the chocolate mixture till it is incorporated.
5. The dough will be soft so place it in the refrigerator closed  with a lid till it turns firm to form ball.
6. Preheat oven to 325 F and place the oven rack in the middle. Now take the Icing sugar/powdered sugar in a bowl, scoop a small amount of dough(about 1 inch), shape it to ball and then roll it in the sugar. See that the ball is coated well with sugar with no chocolate portion visible.
7. Place them on the parchment lined baking sheet with little gap to spread(about 2 cm) and bake for 8 to 10 mins. Do not over bake them. The sugar coating should not turn brown. The outer should be firm while taking it and the center will be soft.
8. Place them on wire rack to cool. These cookies taste awesome while hot and are great on the day it is baked. It stays good for 2 to 3 days.I don't know more as the cookies never lasted more than that.

 Notes:
1. The dough will be soft, so you need to refrigerate till it turns hard. You can keep the dough overnight.
2. The dough will be very firm and you need to scrape it with spoon, dont worry when you roll it turns moist.
3. The cookie is soft an fudgy like brownies, don't bake it more which will make the cookies dry.
4. Coat the dough balls completely in sugar which will result in look of  beautiful snow covered cookies.
5. You can use semi sweet chocolate instead of bitter sweet ones.
6. As the cookies are kept the sugar coating changes to slight yellow.

White Chocolate Mousse

A simple elegant dessert....Had bookmarked this long back from here..Turned out yummy for the effort put into making it. I tried it with some fruits as well as some chocolate syrup. Both the toppings where great.

White chocolate chips-1 cup
Whipping cream-1 cup(Low fat)
vanilla-1/2 tsp
Sugar-2-1/2 to 3 tbsp(if needed)

Method of Preparation:
1. Melt chocolate by placing it in a bowl on top of a bowl with  boiling water.
2. Once melted remove from heat and allow it to reach a warm temperature.
3. Whip the cream,sugar(if using), vanilla to stiff peaks.
4. Fold this to chocolate mixture and stir till it mixes well and turns smooth.
5. Pour them to bowls or glasses and freeze for 1 hour.
6. Serve with fruits/fruit sauces,chocolate.

Notes:
1. I added sugar while whipping the cream.
2. If your white chocolate already has vanilla flavor in it then dont add extra vanilla essence.
3. If planing to use sauces dont fill it to the rim as I did.
4. I got 4 small shot glasses of dessert with the above quantity.

Pumpkin Chocolate Chip Muffins

         This time we Baking Partners group decided to bake muffins or cupcakes using pumpkin. Mainly because of fall and Halloween which is in 2 weeks...There where three recipes from which we can do one or all three...I again opted for one recipe...There where many reasons behind it...First one being that this is the first time I am baking something with pumpkin...as of the relation between me and pumpkin...we are neither friends nor enemies...Got it..right!!! I mean I neither like it nor  hate it...But baking with it was something I was reluctant to...I had seen many recipes around and have always thought that its not my kind of stuff...:)
         Now when recipe suggestion was there...I send a cupcake recipe to Swathi...She suggested to send a recipe with pumpkin...Now that was the initial shock I got...After some search I opted this as something with chocolate chip would never be terrible..So sent the recipe from Joy of baking which is  adapted from Baking from the Heart, a collaborative cookbook with Michael J Rose.
         Now that I have send a recipe...I have to check if it works..Means I have to bake it...:) Now when I told that to my hus..he also  reacted like me...Pumpkin???? Muffins....blah blah blah....Anyways I had to try it...before anyone did...So went ahead with the preparation...and the muffins were gud, soft and delicious...But the thought that it had pumpkins had effected me and my hus...so we settled by eating just 3..The rest everything was eaten by my son who just loved it..Not sure what..May be the chocolate chips that where there around which appeared each time he took a bite.
       As for the recipe...the muffins were soft and there was no trace or smell of pumpkin. Chocolate chips did bring a difference in it and there was the aroma of spices all around after baking it...yeh the muffins had loads of them too...:)..Thanks Swathi for selecting this recipe..
     Now the muffins took 3 days to get over...They were gud till then...I dint dare to bake other delicious recipes there...May be will try it later as I have almost a can of pumpkin puree...Gals will let you know once baked..:)
As for the recipe I dint make any major replacements as I had never tasted it before..and the clicks..I went crazy with the leaves and what to say...you can see them below...:)

All purpose flour-  1/2 cups
Baking soda- 1 tsp
Ground cinnamon- 1 tsp
Ground ginger- 1/4 tsp
Ground cloves-1/4 tsp
Freshly ground nutmeg- 1/4 tsp
Salt- 1/2 tsp
Unsalted butter- 1/2 cup room temperature
Granulated white sugar-1 cup
Eggs-2 large
Pure vanilla  extract-1  tsp
Canned pumpkin  puree-3/4 cup solid packed
Semisweet chocolate chips-1 cup

Method of Preparation:
1. Preheat oven to 350 degrees F (177 degrees C). Place rack in the middle of the oven. Line 12 muffin cups with paper liners.
2. In a large bowl, sift together the flour, baking soda, ground spices, and salt.
3. In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Mix well.
5. With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture. Fold in the chocolate chips.
6. Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop.
7. Place in the oven and bake for about 18 - 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the muffins comes out clean.
8. Place on a wire rack to cool.

Notes:
1. I halved the recipe and got 8 muffins.
2. Used small chocolate chips.So reduced the amount of it.
3. The muffins took about 20- 22 mins to bake. The tops turned brown at about 18 mins. so covered them with foil.
4. According to Joy of Baking: The batter can be baked in a 9-inch (23 cm) loaf pan. Butter or spray the loaf pan with a non stick vegetable spray. Bake the loaf in a 350 degree F (177 degree C) oven for about 50-60 minutes or until a toothpick inserted in the center of the loaf comes out clean.
5.I used store bought pumpkin puree.
6. To make pumpkin puree at home(Joy of baking): First cut the pumpkin in half lengthwise, remove all the seeds and stringy fibers, and then place cut-side down on a greased baking sheet. Bake at 350 degrees F (177 degrees C) for approximately 45 minutes to 1 1/4 hours (depending on size) or until easily pierced with a knife. Scoop out the pulp and puree in a food processor until smooth.To extract all the liquid, so strain the pumpkin through a cheesecloth lined strainer and then cool the puree before using.

Done by:

Dark Chocolate Cake

Made this cake for my sons birthday...Was super soft and moist.

Recipe Source here and here
For the Cake:
All purpose flour- 1 3/4 cup
Sugar - 2 cups
Cocoa powder - 3/4 cup
Baking powder - 1 1/2 tsp
Baking soda - 1 1/2 tsp
Salt - 1 tsp
Eggs - 2 nos
Milk - 1 cup
Vegetable oil - 1/2 cup
Vanilla extract - 2 tsp
Boiling water - 1 cup

Method of Preparation:
1. Heat oven to 350 degree F. Grease and flour baking pan.
2. In a large bowl combine sugar, flour, cocoa, baking powder, baking soda and salt.
3. Add eggs, milk, oil and vanilla. Beat on medium for 2 mts. Stir in boiling water (batter will be thin).
4. Pour into the prepared pan and bake for 30-35 mts, or until a toothpick comes out clean.
5. Set aside to cool completely.

Butter-Cream frosting:

Butter - 6 tbs
Cocoa - 1/3 cup (for light flavor or you can add up to 1/2 cup for a richer flavor)
Confectioner's sugar - 2 2/3 cup
Milk - 1/3 cup
Vanilla extract - 1 tsp

Method of Preparation:
1. Cream the butter and blend in cocoa and sugar, alternatively with milk.
2. Beat to spreading consistency.
3. Blend in the vanilla extract.
4. Makes 2 cups of frosting.

Assemble The cake:
Once the cake is at the room temperature, frost the cake with the butter cream. Added few cherries and sliced Almonds on top.