Showing posts with label desserts. Show all posts
Showing posts with label desserts. Show all posts

Friday, November 20, 2015

Cheesecake Crunch in a Jar with Seasonal Fruit using All Bran Cereal

I enjoy using cereal to make desserts. Recently, I followed the recipe for All Bran Cheesecake Crunch in a Jar with Seasonal Fruit by Calgary Chef Connie DeSousa. My family enjoyed this no bake whipped cheesecake that I made using Kellogg’s All-Bran

Monday, March 19, 2012

Gulab jamun (Indian sweet with milk powder)

indian gulab jamun
1 cup milk powder
1/4 cup flour
1/8 tsp a pinch of baking soda *
3 tbsp unsalted butter or ghee at room temperature
1/4 cup milk at room temperature
oil about 1 1/2" high to fry

* too much baking soda will make the jamuns too soft and may break when frying

Mix the milk powder, flour, baking soda then add the butter or ghee and mix. Add milk to make a soft dough, the dough will be sticky. Leave the dough aside for about 15 minutes. Then knead the dough again, if needed grease the hands with a little oil before working the dough. Make about 20 to 24 balls, it will swell a little after making the balls.
indian gulab jamun
Heat oil on medium heat, test the oil first with a small piece of dough, when it is put into the oil and if it takes a minute to rise, the oil is ready to fry in. If the dough rises faster the oil is too hot and gulab jamuns will be become dark on the outside and the inside will not be cooked. If the dough doesn't rise in a minute the oil is not hot. Because the size of the balls were small, I fried it in low medium heat.
indian gulab jamun
The gulab jamuns will expand a little while frying so leave space and keep rolling to evenly brown all sides. The inside as to be fully cooked and spongy. Leave the gulab jamun in an absorbent paper towel to cool before putting it into the hot syrup. If hot gulab jamuns are added to the syrup it will become chewy and loose its shape. Leave the gulab jamun at least an hour before serving.

syrup
1 3/4 cup sugar
1 1/2 cup water
1/4 tsp cardamom powder
pinch of saffron strands

Add all the ingredients in a large pan and bring to a boil. Let the syrup boil for a minute or two until the sugar dissolves. Can keep it in lowest heat until it is thick, one string consistency.
Add the cooled gulab jamuns to the hot syrup. Keep the gulab jamuns covered in the syrup and the gulab jamuns will expand in the syrup.
To serve sprinkle nuts over the sweets, this is optional.

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Thursday, March 8, 2012

Zucchini chocolate muffins and Navitas naturals


1 cup grated zucchini
2 eggs
1/2 cup vegetable oil
2 tbsp heavy cream, whipping cream or milk
3/4 cup vanilla flavoured sugar
1 1/2 tbsp cacao powder *
1 1/2 cups flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/8 tsp each ground spice cinnamon, nutmeg, cloves, cardamom

Beat eggs, sugar, oil then add the cocoa and zucchini.
Stir in the combined flour, baking soda, baking powder, salt and spices. Pour into lightly greased muffin tins filling 2/3rd.
Bake at 350F for 20 to 25 minutes. Remove from pan and cool on wire rack.
This makes 12 muffins.



* I used Cacao from Navitas naturals. Cacao gives a delicious taste. It is unscented, no sugar added healthy product because it has iron, dietary fiber and magnesium.
It can be used in place of chocolate, by placing the same amount.


I also tasted the mulberries sold at Navitas naturals. The flavour is similar to dried figs with a chewy crunch. I haven't had dried mulberries before so this tasted a little different for me; I guess it is a taste to get use to.
It is a healthy snack on its own, and can be used in place of raisins in recipes i.e. granola, pancakes, smoothie and other baked goods.
Mulberries have lots of iron, calcium, vitamin C, protein, and fiber. The Navitas mulberries are organically grown in fertile plains of Turkey. The fruit is shaken off trees and sun dried leaving 15% of moisture content on the mulberries. It is an excellent source of calcium, vitamin C, iron and fiber.


Lucuma is another product sold at Navitas naturals. It is cultivated from places like Peru, Chile and Ecuador. It is a sweetener that has a maple like flavour. Lucuma is used in smoothies and desserts. It has low sugar content and has lots of vitamins and minerals.
Lucuma is made from ripped fruit that is peeled, dehydrated and milled to fine powder.


I also got to try the bite sized blueberry hemp superfood power snack, it had an unusual taste which is not for me :) There are ingredients such as blueberries, maca, chia, camu-camu, sunflower seeds, cashews and lucuma in it.

All Nativas naturals products are raw, kosher, gluten free, vegan and organic. The products are made from wholesome sustainably cultivated ingredients. They have a lot of products available in health food stores, and online so do check their site.

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Thursday, February 23, 2012

Chocolate cake with whipped cream icing


I made this delicious quick chocolate cake for my hubby's birthday.

I used this chocolate cake recipe made with cocoa powder and oil.

for the icing
1 1/2 cups whipped cream
2 tbsp icing sugar

Beat well till it holds peaks and then apply. Decorated the cake with smarties and fondant flowers.

Please check out Createwithmom for fun activities, toys and recipes. Thank you friends :)


All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Sunday, February 5, 2012

Coconut macaroons

4 egg whites at room temperature
1/4 tsp salt
3 cups desiccated medium shredded coconut **
1/2 cup cake flour ***

Whisk the egg whites, sugar and salt over a double broiler until it is creamy and white.
Mix the flour and coconut to the warm egg mixture. Cover with a cling film and leave it in the fridge for about 1 to 2 hours until it firms up.

Place 1 tbsp with a scoop in an ungreased baking sheet, do not flat it has to be in a mound. Bake the macaroons a preheated oven at 325F for 15 to 20 minutes until it is golden brown. Leave it in the baking sheet until it has cooled as it will firm up after removing from the oven, so don't leave it in the oven for a long time, 15 minutes of baking was sufficient for me.


* If you aren't using vanilla flavoured sugar, use 1 tsp vanilla just before mixing the flour.
** You can use either sweetened or unsweetened I used 1/2 of each.
*** To make cake flour use 3/4 cup all purpose flour mixed with 2 tbsp cornstarch this will make 1 cup of cake flour (halve it for this recipe or save it for later)

Wondering what to do with the yolks, here is an option to make zabaglione custard cream for tiramisu.


All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Sunday, January 22, 2012

Purple cabbage curry

Hi friends, here is a review of uKloo a fabulous game for early readers and a recipe with just 3 ingredients Maple puffed rice delicious to serve as snack or breakfast.

Purple cabbage curry

1 1/2 cups cabbage cut into thin slices
1 tbsp oil
1/4 tsp mustard seeds *
2 tbsp onion
1 tsp garlic
1 tbsp curry leaves
1/2 tsp chillie powder
1/4 tsp turmeric
1/4 tsp garam masala
1/2 tsp salt
1/4 cup milk *

* I used yellow mustard seeds, you can also use black mustard seeds.
* Can use coconut milk or regular milk.
Heat oil add mustard seeds then sauté onion, garlic and curry leaves. Add the cabbage with the spices and stir fry. When the cabbage is tender, add the milk and cook for about a minute.
Serve as a side dish.


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Thursday, January 12, 2012

Cardamom pastries

2 cups flour
1 tsp baking powder
1 tsp cardamom ground
4 oz butter melted or sunflower oil
4 oz milk boil and cool
oil to fry
icing sugar garnish

Mix the flour, baking powder and cardamom. Then add butter or oil and make like a crumble. Pour milk and knead till the dough is smooth. Make walnut size balls. Then roll into a 3" log and shape it into a crescent.
Heat oil and deep fry till it is golden brown. Drain and toss the fried pastries in icing sugar.
This Al salooq is adapted from the book The middle eastern kitchen by Ghillie Basan. 

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Thursday, January 5, 2012

Oatmeal biscotti baked in TFX baking sheet

1 cup oats
1 3/4 cups flour
3/4 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon ground
1/2 tsp salt
2 eggs
1/4 cups dark molasses
2 tbsp vegetable oil
1/2 cup toasted nuts
1/2 cup raisins

Toast the nuts until fragrant and keep aside. Grind 1/2 cup of the oats to make a fine flour.
Whisk oat flour, oats, flour, sugar, baking powder, baking soda, cinnamon and salt.
Whisk egg, molasses and oil separately and add this to the dry ingredients with a mixer on low speed. Mix the nuts and raisins till combined.
Turn out the dough on a floured surface and divide it into half. Shape two 16" x 2" logs and place 3" apart in a baking sheet.
If you want regular size biscotti shape the logs to 14" x 4".

Bake at 350F for 25 to 30 minutes, rotate the baking tray once while it is baking. Bake until the logs are golden and firm to touch. Transfer the logs with the baking sheet and cool slightly for 5 minutes.

Reduce the oven heat to 250F. Remove the logs carefully place it in a cutting board and cut 1/2" thick diagonal slices and arrange the slices cut side up on the baking sheet. Bake the biscotti till it is dry and firm to touch about 25 to 30 minutes. Remove from the oven and let the biscotti cool completely on the rack.
The biscotti hardens after removing so don't over bake. Can keep for about 1 month in an air tight container, if it lasts :) Serve as a tea time snack.
Recipe inspired by the book Craft of baking.
It was very easy to bake these biscotti using TFX baking sheets, because I didn't have to deal with the hassle of removing the parchment paper and then replacing it again to re-bake the biscotti. After baking the biscotti, I wiped the sheets with a wet cloth and the baking sheet is good as new.

The TFX sheets are made in Sweden. It doesn't allow anything to stick to it. It is very durable, reusable and convenient as it doesn't need to be greased; which also has lots of health benefits.

Nothing sticks to it which saves time and money. It doesn't transfer smell or taste, so sweets and savouries can repeatedly be baked or cooked on these sheets. This environmentally friendly product reduces waste of aluminum and wax paper. Restaurants are also using these sheets.

The TFX sheets are used for stove top cooking i.e. by placing it in a frying pan and making omelettes without using grease. It can be cut or trimmed to fit baking trays or cooking pans. It can also be used as an oven liner. It is microwave and dishwasher safe.


Don't use sharp utensils that will scratch the surface. Wash with light soap or use a paper towel to wipe. And make sure it doesn't come in direct contact with flame. Once you use this product, you will never want to use anything other than TFX baking sheets so do check it out and give it a try.
All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Monday, January 2, 2012

Chocolate beet cake


1 1/3 cups self rising flour
2/3 cup cocoa powder
1 tsp baking soda
1 1/4 cups sugar
9 oz beets cooked and pureed
3 eggs
1 tsp vanilla
2/3 cup oil

icing
1/4 cup icing sugar
1 tbsp beet juice

Sift flour, cocoa, baking soda, then stir the sugar.

Puree the cooked beets in a blender and remove the juices with a strainer. Leave the juice aside for the icing. Add the beet pulp, eggs, vanilla, oil and blend in a blender till it doubles in volume. Pour the beet mixture to the dry ingredients by gently folding with a spatula.

Pour the batter into an oiled and lined 9" baking pan and bake at 350F for 40 to 45 minutes until a skewer comes out clean. If the cake starts to brown too much on the edges cover the top with an aluminum foil by making a large hole in the centre to let the steam out.

Remove the pan from the oven and cool 5 to 10 minutes in the pan. Then leave the cake in a rack to cool completely before putting icing.
Make a thick icing and spread it over the cake by letting it to drizzle down the sides of the cake.


This soft delicious cake recipe is adapted from the book Bake and decorate and goes to the New u event, ABC series dessert and cooking concept chocolate fest.


All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Saturday, December 31, 2011

Almond cream



Happy New Year to all of you.

4 oz almonds without skin, grind to a smooth paste
2 cups milk
1 oz rice flour mix with about 3 tbsp milk
4 oz sugar
2 tbsp pistachios or coconut ground to garnish

Boil the sugar and milk. When the sugar dissolves, add the rice flour paste and almond paste. Reduce the heat and simmer for 25 minutes until it thickens. Cool in individual cups.
This recipe is from The middle eastern kitchen by Ghillie Basan.


This recipe goes to celebrations 2011

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Monday, December 19, 2011

Sago coconut cookies



Happy holidays to all of you.

1 cup sago
1 cup brown sugar *
1 cup fresh coconut grated
1 cup bread crumbs *

* Can use white sugar as well, colour of the final cookies maybe a slightly different colour
* Can use fresh or store bought bread crumbs

Mix all the ingredients by hand till it comes together. This needs a little bit of work :) so leave it a side for a little bit, wet hands or add two tablespoons of water to the mixture to make balls. Add the water only if needed, this will depend on the moisture in the breadcrumbs and coconut.


Make small balls the size of ping pong balls and press so it would be about 1/2 inch thick. Place in a greased cookie sheet and bake for 10 to 12 minutes in a 300F preheated oven. Remove from the oven when it is lightly golden and leave it in the tray.

It is important to remove the cookies from the oven after 10 to 12 minutes even if it looks soft and is not brown because it will harden. Store in an airtight container, don't refrigerate.



All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First