Showing posts with label sweets. Show all posts
Showing posts with label sweets. Show all posts

Thursday, March 31, 2011

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.

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

Monday, March 7, 2011

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.

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

Sunday, February 27, 2011

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.

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.

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

Wednesday, February 23, 2011


There is no alcohol or raw eggs in this recipe.

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

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 :)
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.

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

Tuesday, February 22, 2011

Zabaglione custard cream

zabaglione custard cream
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.

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

Monday, February 21, 2011

Homemade mascarpone cheese

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.

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

Sunday, February 6, 2011

Date oat squares

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

Tuesday, January 11, 2011

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

Friday, December 31, 2010

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.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Sunday, December 26, 2010

Log cake and candy cane

4 eggs separated
5 oz caster sugar
1 tsp vanilla
4 oz flour

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.
All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Thursday, December 23, 2010

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.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Monday, December 20, 2010

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.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Thursday, December 16, 2010

Scones and winners of the colour contest

Winners of the tetley colour contest giveaway are Brenda and Krishnaveni.
I selected the winners using 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
breakfast club at fuss free flavours and fingers and toes,
cookies and cakes.
The snow picture goes to no croutons required.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First