Torviewtoronto: desserts

Showing posts with label desserts. Show all posts

Pineapple upside down cake

1 cup brown sugar

4 oz butter sliced

4 eggs

6 oz sugar

5 oz flour

1 tsp vanilla

1 tsp baking powder

1 can pineapple or 1 pineapple cut into rings core removed

This recipe makes two pie pans or one cake tin with a removable bottom or bake in a rectangle dish. The cake will double in amount when baking. If the dish is too small it will spill over.

Prepare the pan by layering the pineapple, if using cherry place it in the middle. Place pieces of sliced butter over the pineapple then sprinkle the brown sugar. The amount of brown sugar can be reduced according to taste.

Beat eggs till fluffy and creamy, add sugar and beat till it dissolves. Add vanilla and beat. Mix the flour with baking powder then add it to the mixture and beat. This is a sponge cake so don't over mix.

Bake at 375F in a preheated oven for about 45 minutes depending on the pan used. Aluminum or tin will take less time than a pyrex or glass baking dish. Skewer inserted in the middle should come out clean. If making half the recipe baking time is reduced to about 25 to 30 minutes. Make sure to check on the cake so the top doesn't burn, if this is happening reduce the heat a little.

Cool in the pan then turn the cake on to a serving dish.

Cool completely, keep in the fridge and serve cool or serve warm with ice cream.

Can replace the brown sugar with jaggery. For this picture I made half the recipe.

Oats and dry fruit cookies

Happy new year to all my readers!

Thank you for following me, leaving lovely comments, and for supporting and encouraging me to share a part of my life with you.

Oats and dry fruit cookies

3/4 cup oats ground to a fine flour consistency in a food processor

1/4 cup flour

1/4 cup whole wheat flour

1/4 tsp baking powder

1/4 tsp baking soda

3/4 tsp cinnamon powder

1/4 cup butter or margarine

1/2 cup brown sugar

1 egg

3/4 cup dried fruits raisins, apricot and dates

Combine all the dry ingredients. Beat butter and sugar, then add egg and beat till it is creamy. Combine the dry ingredients and mix the dried fruits with a wooden spoon.

Makes about 24 cookies. Drop with a tablespoon or grease the hands then make balls and press flat lightly. Bake on a waxed cookie sheet at 325F for 10 to 15 minutes. Cool for 5 minutes on the tray. Cool completely and serve.

This recipe is adapted from the cookie book by Jill Snider.

Log cake and candy cane

4 eggs separated

5 oz caster sugar

1 tsp vanilla

4 oz flour

icing

1 cup whipping cream

2 tbsp cocoa powder more or less to taste

4 tbsp icing sugar more or less to taste

Separate the eggs. Reserve 2 tbsp sugar to beat with egg whites. Beat egg yolks and sugar till pale and thick, then add vanilla.

In a copper or aluminum bowl without grease or water, beat egg whites till glossy and holds peak. Add 2 tablespoon sugar and beat; don't over beat just till it holds peaks when the beater is lifted.

Fold in half the flour into the egg yolk mixture, then fold in quarter of the egg whites and beat. Then add the rest of the flour to the mixture. Fold in the egg white mixture till it blends; don't over beat.

Spread evenly into a waxed, greased and floured rectangle baking dish or swiss roll tin 16" x 11". Bake in a preheated oven at 375F for 15 minutes.

Turn the baked roll onto a wax paper sprinkled with caster sugar. Roll up from the long side with the wax paper inside the cake while rolling and cool.

Whip the cream, cocoa powder and icing till it forms peaks and leave aside. Unroll the cake carefully and spread the icing evenly about 1/4" thick in the cooled cake. Then roll the cake up again. Discard the wax paper.
Cut off a piece for the branch and put it in the side of the trunk. Spread the remaining icing all over the cake, then with a fork make barks.

Add decorations, leave it in the fridge for a little and serve cold. This goes to MKMW Germany.

Candy cane

Twist two pieces of pipe cleaners and turn it into a candy cane.

Banana cereal cookies

Happy holidays to all of you,

Have a safe and a wonderful holiday.

Cookie cakes with bananas and cereal. Easy, healthy and delicious.

1 1/2 cups flour

1/2 tsp baking soda

1/4 tsp salt

1 tbsp cinnamon powder

1/2 cup butter or margarine at room temperature

1 cup brown sugar

1 egg

1 cup ripe banana mashed

1 cup cereal corn flakes or other types

1/2 cup raisins

Beat butter and sugar till creamy with mixer or wooden spoon. Mix egg and bananas. Mix flour, baking soda, salt and cinnamon together.
Add the dry ingredients to the mixture with a wooden spoon. Add slightly crushed cereal and raisins, mix well till everything is blended.

Drop tablespoonful on a greased baking sheet 2" apart. Bake in a preheated oven at 375F for 10 minutes, until it is golden brown and the bottom of the cookies are done.
The middle of the cookie will be like a cake, test with a skewer inserted in the middle to be sure. Don't over bake.

Remove from the oven and keep the cookies on the baking sheet for 5 minutes then remove and cool in a wire rack.
Recipe inspired from the book cookies by Jill Snider and goes to Veggie/fruit a month banana event and Food palette white.

Updated: Can use other types of cereal.

Green gram and rice dessert

1/2 cup green gram or mung bean or moong dal

2 cups water

1/4 cup raw rice

2 cardamom

2" cinnamon stick

pinch salt optional

1/2 cup to 1/4 cup jaggery to taste

2 tbsp coconut milk powder in 1 cup water

cashews and raisins garnish optional

Roast green gram and add water and boil. When it boils add rice, cinnamon stick, cardamom and cook. It should be well cooked and be able to mash it with the back of the spoon.

Add more water if needed and jaggery cook until water is absorbed.

Add thick coconut milk and cook for a few minutes.

Put the thick mixture on a serving plate and serve warm.

Sometimes, like in this picture amount of rice is increased to 1 cup and 1/2 cup green gram with 1/4 cup jaggery. Can serve with tamarind chutney optional if less jaggery is used.

Colour depends on how much jaggery and green gram is used.

Can use milk instead of coconut milk and brown sugar instead of jaggery. 1/2 coconut grated is used to make milk or use coconut milk powder.

This goes to CWS mung beans and taste of the tropics.

Scones and winners of the colour contest

Winners of the tetley colour contest giveaway are Brenda and Krishnaveni.

I selected the winners using random.org. Congratulations.

There were so many responses that I requested and was offered 2 gift baskets instead of 1, so thank you everyone and Tetley for these wonderful gifts.

2 cups flour

1 tsp baking powder

1/4 tsp salt

1/4 tsp baking soda

1/4 cup sugar

1/2 cup butter cut into cubes

2/3 cup buttermilk (or 1 cup milk and 1 tbsp lemon juice)

2 tbsp chocolate chip optional

Mix everything until it comes together as a dough. Put it in a floured board and roll with a floured rolling pin.

Keep folding the scones and rolling a few times this will make fluffy soft scones, don't forget this step.

Roll to 7" diameter and 1/2" thick circle, then cut into triangles. Let stand for about 10 minutes, brush with buttermilk. Bake at 400F for 15 to 20 minutes.

Put icing sugar on top and if you like put in the broiler for a minute or serve with icing sugar on top or jam in the middle.

Scones are in these events

monthly mingle chocolate extravaganza,

breakfast club at fuss free flavours and fingers and toes,

bakeomania,

Its time to jingle again,

bake off and

cookies and cakes.

The snow picture goes to no croutons required.

Cake for my little prince

Tasty quick cake to bake, not the best decorated :)

Sponge cake

4 eggs

6 oz sugar

1 tsp vanilla

5 oz flour

1 tsp baking powder

Beat eggs till fluffy. Add sugar gradually and beat till creamy.

Mix flour and baking powder together. Add vanilla, then flour and baking powder into the mixture little at a time and beat well.

Bake in a preheated oven at 400F for about 1 hour or till the cake is done. Test the cake with a skewer inserted in the middle and it should come out clean.

For the shape of the car the cake was baked on a loaf pan. The batter doubles when baked, so make sure the batter is only poured to half level of the baking dish or it will over flow while baking.

Cool the cake in the pan for 5 to 10 minutes, then remove from the pan and cool completely in a rack before icing.

Cut into a car shape and decorate with icing, cookies and jelly beans. Refrigerate for a little before serving.

Chocolate icing

Chocolate, cocoa powder, icing sugar and milk to mix.

White icing

Icing sugar mixed with butter.

Yogurt custard

Sweet yogurt made with just two ingredients. Easy and delicious like ice cream.

1 cup greek yogurt (thick yogurt)

1 cup sweetened condensed milk

Beat both together and put into an ovenproof dish. Steam till it sets, skewer inserted in the middle of the custard should come out clean.

Can also put the dish on another baking tray filled half way with water, bain marie, in the oven at 375F for 1/2 hour or until it sets.

Cool then cover and refrigerate overnight and serve.

Garnish with nuts, raisins or fruits.

This steamed custard goes to celebrate sweets bengali dessert bhapa doi and celebrating regional cuisine. And also to celebrate sweets sugarless dessert and food palette white and fuss free flavour's breakfast club yogurt as it can be eaten with fruits.

Apple pie puff pastry

2 cups apples cut into cubes (4 apples)

2 tbsp sugar

2 tbsp flour

1/2 tsp cinnamon

3 tbsp brown sugar

2 tbsp bread crumbs (toast 1 slice of bread and grind to crust)

1 egg yolk beaten with 1 tsp water for brushing

1 roll of puff pastry (the packages comes with 2)

Mix apples with sugar, flour and cinnamon and leave it to rest for about 1/2 hour. Mix brown sugar with bread crumbs.

Thaw the puff pastry dough. Stretch the dough to a rectangle on a floured board. Put the sugar bread crumb mixture. Then put apples on top of the mixture, don't spread it just lay it so it is easy to roll up the pastry. Then roll and pinch the ends.

I split the pastry into two parts then pinched the ends. Place the pastries in wax paper and brush with beaten egg yolk, then make some slits on top of the pastry to let out steam.

Bake at 375F for 35 to 40 minutes until the pastry is golden brown.

Cool on tray for 20 minutes.

Can also use phyllo pastry instead of puff pastries. Layer phyllo with butter and bread crumbs in between each piece of phyllo like baklava and make as above. Can also add nuts to the mixture.

Buttery Blondies with chocolatey fudge cups

I had a wonderful time at the art of cooking food event on the 18th of November. I will share the little tips I learned at the event soon. One of the sponsors were President's choice, they gave out packages of mini fudge melts at the end of the event and this recipe is adapted from the package.

1 1/2 cups flour

1 tsp baking powder

1/2 cup PC mini fudge melts

1/2 cup salted butter or margarine

1 cup light brown sugar

2 eggs

Sift flour, baking powder and 1/4 cup fudge melts and leave aside.

Beat butter, sugar till creamy and light in colour then add eggs one at a time. Mix the flour mixture in low speed until combined. Flour your hands and pat the mixture onto a buttered 9" square pan and bake at 350F for 10 minutes. Remove from oven, and top with 1/4 cups of fudge melts then bake for another 15 to 20 minutes till it is golden in colour and skewer inserted comes out nearly clean.

Cool for 20 minutes in the pan before cutting and serving.

Can add more fudge melts if you like.

Update :) lots of people asked me about PC it is President's choice a brand in Canada you can replace with chocolate chip.

Coconut toffee

We are celebrating Eid today Eid Mubarak to all the readers. It is a celebration after the annual pilgrimage Hajj known as Eid-ul-Adha or Festival of sacrifice, as we sacrifice meat (sheep, goat or cow) and give it to family, relatives and needy to remember the willingness of prophet Ibrahim or Abraham (peace be upon him) to do anything for God.

With the holidays nearing here is an easy sweet to make, coconut toffees.

November 19, 2010 This post was featured on FoodBuzz Top 9

1 cup sugar

1/2 cup water

1 cardamom

1 1/2 cup desiccated coconut

pinch food colour powder or liquid (pink or green)

Remove cardamom pod and crush or powder the seeds.

In medium heat stir the sugar and water until it is thickens into a syrup that is sticky. Put a pinch of colouring into the coconut, lower the heat add coconut and crushed cardamom mix until it thickens.

Put into a greased dish and flatten about 1/2" thick. Let it cool it will harden a little then cut into squares. These coconut toffees will last for a week or more. Desiccated coconut works well compared to freshly grated, I used medium unsweetened coconut.

Sour cream coffee cake and event offer

Hi everyone,

On November 18th, Bob Blumer and Jamie Oliver are coming to Toronto.

The Art of cooking is offering a saving of $10 per ticket or $20 per ticket for groups of 5 or more using this link.

Sour cream cake

Brown sugar filling

1/2 cup brown sugar

1/2 cup nuts chopped

1 1/2 tsp cinnamon

Mix all the ingredients and leave aside.

Coffee cake

3 cups flour

1 1/2 tsp baking powder

1 1/2 tsp baking soda

3/4 tsp salt

1 1/2 cups sugar

3/4 cup butter or margarine

1 1/2 tsp vanilla

3 eggs

1 1/2 cups sour cream

glaze

1/2 cup icing sugar

1/4 tsp vanilla

2 tsp milk

Mix dry ingredients of the coffee cake together. In a bowl beat sugar, butter, vanilla and eggs with a mixer. Add 1/2 the flour mixture until combined then beat 1/2 the sour cream. Then add the rest of the flour and sour cream alternately.

Grease a tube pan and spread 1/3 of the batter. Sprinkle the filling then the batter and repeat sprinkling the filling and batter.
Bake at 350F for about 1 hour until toothpick inserted comes out clean. Cool cake in the pan for about 10 minutes, then remove and cool for 20 minutes before drizzling the glaze.

Mix the icing sugar, vanilla and milk until smooth and thin enough to drizzle. Drizzle the top of the cake using a spoon and serve.

We liked the cake even more the next day.

Recipe adapted from the book Baking basics Betty crocker and goes to cookbook Sundays and dish name starts with C.

Pumpkin whoopie pies and giveaway winner

Thank you everyone for the support and participation in making the food palette orange event successful. Check out the beautiful orange links so many variety of dishes.

Stay tuned for the next colour :)

The giveaway winner is selected using random.org
Girlichef

Pumpkin whoopie pies

3 cups flour

1 tsp salt

1 tsp baking powder

1 tsp baking soda

2 tbsp cinnamon powder

1 tbsp ginger powder

1 tbsp cloves powder

2 cups brown sugar

1 cup vegetable oil

3 cups pumpkin puree (baked and chilled pumpkin)

2 eggs

1 tsp vanilla

cream cheese frosting

1 cup icing sugar

2 tbsp butter

1/4 cup cream cheese

1/2 tsp vanilla

I prefer eating without cream cheese frosting so I make only a little. The pie without the frosting taste like a childhood favourite soft cake.

Whisk flour, salt, baking powder, baking soda, spices and set aside. In another bowl whisk brown sugar and oil until combined then add pumpkin puree. Add eggs and vanilla whisk. Add the flour mixture and whisk till it is combined.

With a small ice cream scoop drop 1 tbsp of dough on baking trays lined with parchment papers about 1" apart. Bake at 350F for 10 to 12 minutes until toothpick inserted comes out clean. Let the cookies cool on the pan. Can keep wrapped in parchment paper in an air tight container for about 3 days in the fridge.

If using filling combine all the ingredients until smooth and apply on the flat side and sandwich the cookies. If preparing sandwiches keep in the fridge for 1/2 hour before serving so the sandwiches hold up.

Adapted from here recipe is originally from the book Baked: New frontiers in baking
This goes to bookmarked Tuesdays, hearth and soul and monthly mingle fruit in baking.
Mentioned in six alternatives to pumpkin pie.

Pages

Pineapple upside down cake

Oats and dry fruit cookies

Log cake and candy cane

Banana cereal cookies

Green gram and rice dessert

Scones and winners of the colour contest

Cake for my little prince

Yogurt custard

Apple pie puff pastry

Buttery Blondies with chocolatey fudge cups

Coconut toffee

Sour cream coffee cake and event offer

Pumpkin whoopie pies and giveaway winner

Giveaway and My other site