Torviewtoronto: desserts

Showing posts with label desserts. Show all posts

Chocolate cake to celebrate

1/2 cup unsweetened cocoa powder

1/4 cup or 6 tbsp boiling water

2/3 cup oil (sunflower or vegetable)

3 eggs

3/4 cup sugar

1 1/2 cups flour

1 1/2 tsp baking powder

icing

3 tbsp melted chocolate

1 1/4 cups whipping or heavy cream

chocolate lace

2 oz chocolate (milk, dark or white)

Brush 2 pie or circle baking pans, line the base with circles of waxed paper and brush it with oil.

Mix the cocoa powder with the boiling water and make a smooth paste and leave it to cool.

Beat the oil, eggs, sugar then add cocoa paste, flour and balking powder and beat till smooth.

Divide the mixture into the two pans, and smooth the flat with the back of the spoon.

Bake at 350F for 18 to 20 minutes until it has risen, browned and springs back when lightly pressed. Check with a skewer to make sure. Leave the cakes to cool in the pan for 10 minutes then transfer into a wire rack. Remove the paper and cool completely before icing.

For the icing beat the whipping cream add the cooled melted chocolate and beat.

Make the chocolate lace, this is optional and decorative.

Melt the 2 oz chocolate over a double broiler and using a spoon drizzle onto a wax baking paper. Leave it in the fridge for 1/2 hour to harden.

To assemble the cake put a dap of icing on the cake pan, place one of the cakes then put icing and put the other piece of cake. Cover the cake all over with icing. Smooth the cake, I used a design to smoothen the cake. Leave the cake in the fridge for at least an hour before serving so the icing settles, I left it overnight. Decorate the cake with chocolate lace and chocolate.

This delicious cake was made to celebrate my daughter's birthday. Recipe is adapted from Kid's baking.

Pancakes with sweet coconut filling

Pancakes with sweet coconut filling

Sweet coconut filling

1/2 cup fresh coconut grated *

1/4 cup jaggery grated (palm sugar) **

1/2 tbsp sago seeds small optional

1" cinnamon stick

2 whole cardamom slightly crushed

pinch salt

* I have only made with fresh coconut.
**If you cannot find Jaggery it can be replaced with brown sugar.
Can reduce the amount of jaggery used if you want it less sweet. Sago seeds or pearls will give a delicious crunch but it is optional.

On low heat cook all the ingredients until it is thick and blended. This will take only a few minutes so watch carefully not to burn the palm sugar. Remove from heat, discard the whole spices and cool before putting the filling.

batter for the pancakes (crepes)

1 cup flour

1/4 tsp salt
1 egg
water or milk to make batter

This batter is the same as the batter for savoury rolls mix all the ingredients and make the batter in a pourable consistency.
Can use some colouring into the batter for presentation, mostly pink or green is used. Pour the batter into a hot griddle in an oval shape cook the pancakes both sides. Don't make the pancakes too crispy because it would be hard to put the filling and roll. Can roll it like a spring roll first the sides then the long side.

Updated: You can avoid the eggs but the pancakes will taste a little different, it is usually made with eggs but if you are avoiding the eggs use milk to make the batter.

This goes to breakfast club pancakes at Kirthi and only event fusion recipes at now serving. This is a Sri lankan delight similar to patishapta, a Bengali dessert as I was told by a blogging friend :) so it goes to Flavours of bengal hosted by Priya.

Raspberry frozen yogurt

1 cup yogurt *

1 cup raspberry homemade puree **

1/4 cup milk

2 tbsp sugar to taste

When it is cold the amount of sweetness will be less so add a little more sugar according to taste.

Combine all the ingredients well using a whisk or hand mixer then pour into the freezer bowl. Freezer bowl needs to be frozen before making the yogurt.

Switch the ice cream yogurt maker on and let it thicken for about 15 to 20 minutes. Serve or put in an air tight container and place in the freezer.

* can use vanilla flavoured yogurt

** used raspberry puree from last Summer that was made with

2 cups raspberry
3 tbsp brown sugar
1 tbsp lemon juice
2" vanilla bean

In medium heat put all the ingredients and cook till raspberries are soft. Let it cool and put into a jar and leave in the fridge. Can be used as jam or for ice cream.

Recipe adapted from Cuisinart ice cream, sorbet and yogurt maker machine manual and goes to celebrate sweets ice cream at Rasoi, bookmarked tuesdays, hearth and soul, figure friendly friday, fun and sun, Food palette series pink and ice cream challenge.

A fun activity to do for this season, check out the instruction on my site here.

Banana cake and food palette series brown winner

I am so excited to see so many wonderful looking dishes I wish I could give each one of the participants a gift, will post an award soon.

Please do continue to participate in the future food palette colours. Hope everyone checks out the dishes from other friends. I picked the winner randomly, congratulations to Kalyani the winner of the food palette series brown.

Banana cake with chocolate and nuts

1 cup brown sugar

1/2 cup butter or margarine

3 eggs

1 cup ripe bananas

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 tbsp cinnamon ground

1 3/4 cup flour

2 tbsp fudge melts, chocolate pieces or chocolate chips

2 tbsp nuts

Beat butter and sugar, then add eggs and beat. Add the mashed bananas and mix. Mix flour, baking powder, baking soda, salt, cinnamon into the wet ingredients. Add the chocolate chips and nuts and mix till all the ingredients are combined.

Put the mixture in a greased pan. Bake at 375F for 20 to 30 minutes depends on the type of dish used. Test with a skewer if it comes out clean it is done.
Baking time would be less if baked in muffin trays or a pyrex rectangle dish compared to a loaf pan.

Here is another version of banana chocolate cake.

Carrot and milk sweet

2 cups grated carrots

2 cups milk

3 to 5 cardamom pods lightly crushed

1 tbsp ghee

2 to 3 tbsp brown sugar or granulated sugar

1 tbsp raisins

1 tbsp nuts cashews, pistachios or almonds

Put carrots, milk and cardamom pods into a heavy bottomed pan and in medium heat cook for 1/2 hour; stirring occasionally. When the milk evaporates, increase the heat a little if needed and remove from heat.

In another flat bottomed pan heat the ghee, when it is hot add the cooked carrots and stir fry for about 5 minutes until it looks like a paste and comes together, this will make the carrots a deep orange colour. Add the sugar, raisins and chopped nuts and cook for about 2 minutes.

Increase the amount of sugar, raisins and nuts to taste. Remove from heat and serve warm with cream which is optional or serve cold.

Strawberry shortcake

2 cups strawberries, hulled, halved or quartered
3 tbsp icing sugar

Mash 1/4 of the strawberries with a fork and toss all the strawberries with icing sugar and leave for 1 hour at room temperature.

shortcake
1 cup flour
3 oz caster sugar
1 tbsp baking powder
1/2 tsp salt *
1 cup whipping cream

*Although the recipe says 1/2 tsp salt I always put 1/4 tsp salt for 1 cup flour.
Sift flour with 2 oz sugar, baking powder, salt and add cream slowly using a fork to toss lightly until the mixture forms a clump.
Gather the clumps, do not knead the dough.

Shape into a 6" log and cut 6 slices and place in a lightly greased baking tray. Sprinkle 1 oz sugar and bake until light golden brown at 400F for 15 minutes. Cool in a wire rack.

to serve
1 cup whipping cream whip till soft peaks form

Once cooled cut the
shortcake in half horizontally using a serrated knife.
Top each bottom half of the shortcake with whipped cream then layer some strawberries and place the tops. Can add some whipped cream on the tops as well.

This recipe is from the book cook's companion. And goes to A.W.E.D British at kaarasaaram and veggie/fruit a month strawberries. Kid's delight restaurant recreation at versatile kitchen, hearth and soul and best western dessert.

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

Tiramisu

There is no alcohol or raw eggs in this recipe.

filling

Prepare 1 recipe of homemade mascarpone cheese.

1 cup whipping cream beaten with 1 to 2 tbsp icing sugar till it holds peaks.

Prepare 1 recipe of zabaglione.

Mix the mascarpone cheese and whipped cream together with a whisk or spatula. Add the cooled zabaglione and mix.

This mixture will be the filling for the tiramisu.

I have used zabaglione, an Italian custard cream instead of using raw eggs.

48 cookies savoiardi or lady's finger cookies (homemade or store bought)

To dip savoiardi

2 cup hot water

4 tbsp nescafe

2 to 3 tbsp granulated sugar (or vanilla flavoured sugar)

It is cheaper and easier to buy the cookies, thus I made mine with store bought cookies.

48 cookies will fit a 13" x 9" x 2" baking pan, you can make it any preferred serving dish.

Mix the nescafe with the sugar in hot water to dissolve and leave it to cool a little so you can dip the cookies.

Dip the cookies quickly, it should be dipped just in and out or it will become soggy.

Place the dipped cookies horizontally in the dish.

Put a layer of filling then dust some cocoa powder if you like and place a 2nd layer of cookies vertically, in the opposite direction from before.

Put another layer of filling then sprinkle more cocoa powder or grated chocolate on the top.

Cover with a foil and leave it in the fridge for at least more than 1 hour or overnight which is better before serving it cold. Can serve with chocolate curls and fruits.

This recipe is adapted from many readings to make it easy, alcohol free and raw egg free. Hope you try this addictive delicious version of tiramisu I made to celebrate the birthday of my sweetheart :)

Note:

If you don't mind using raw eggs; instead of using 1 cup of whipped cream you can use the egg whites from the zabaglione and whip till it forms peaks then fold in the 1 tbsp of icing sugar and whip it. As I didn't want to use raw eggs I used whipped cream in place of egg whites in this recipe.

Zabaglione custard cream

Zabaglione

3 egg yolks

1/4 cup sugar

1 tsp vanilla or 1/4 tsp vanilla beans optional

Beat the egg yolks and sugar with a whisk until the sugar is melted. Place it over a double broiler and keep whisking the egg sugar mixture till it thickens into a custard cream consistency. This will take about 8 to 10 minutes in medium high heat, longer if the heat is reduced. It is important to keep stirring.

There will be some bubbles on top and you will see a beautiful creamy custard colour and it will be thick, then it is ready. Cool completely and place it in the fridge for at least 1 hour before using. This custard can be used for many desserts like tiramisu after it is cooled.

I used granulated sugar. The egg whites can be used for another recipe. This recipe is my version of alcohol free zabaglione.

Homemade mascarpone cheese

2 cups whipping cream

1 tbsp lemon juice

Set a double broiler in low medium heat. Put the whipping cream in a heat resistant bowl and set it on the double broiler. Heat it for about 15 minutes stir often until cream reaches 190F. Test with a cooking thermometer.

When it reaches 190F there will be bubbles on top as though it is starting to rise, then add the lemon juice and keep stirring. The cream will curdle and become thick enough to coat a spoon but it will still be a cream consistency unlike other cheese.

Get a bowl and put a strainer lined with a coffee filter. Pour the cream and let it cool for about 20 minutes. Once it is cool, cover with a cling film and place it in the fridge overnight between 12 to 24 hours for the whey to drain. If it is more than 12 hours it is better because then it will solidify beautifully.

Once it is solid it will be about 1 cup of mascarpone cheese.

They are many ways this cheese can be used from risotto to tiramisu or eaten with fruits.

Recipe adapted from baking obsession. Here is a video that helped me.

Date oat squares

February 8, 2011 This post was featured on FoodBuzz Top 9

2 cups dates

3 oz orange juice

4 oz butter or margarine softened

3 oz brown sugar

1 cup whole wheat flour

2 cup rolled oats

In a glass bowl put the pitted dates with orange juice and microwave for about 5 minutes. Then press with a spoon to soften into a smooth paste. Put in a deep bowl to make sure it doesn't spill over.

This can also be done on the stove the amount of orange juice might need to be increased.

Mix butter and sugar, then add flour. Mix oats and combine with a fork until the mixture is a crumbly texture.

The bars can be baked in the oven or made in the microwave.

Put 2/3rd of crumb mixture on the dish, put the date filling and then the remaining crumb mixture. Bake at 350F for 25 minutes until golden brown. Cool for 10 minutes then cut into squares.

To make it in the microwave

Press about 2/3rd of the mixture into a square baking dish. Microwave for 3 minutes until firm.

Spread the date filling and top with remaining crumb and pat down lightly. Microwave for another 5 minutes.

The time depends on the strength of the microwave. If the microwave doesn't turn on its own, turn it half way through cooking.

Let stand for 10 minutes, cool completely then cut into squares.

This recipe adapted from the Jaffa pitted dates box and goes to CWF oats at Priya and bake off.

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