No Bake Brownie Bites

Hello and a very happy Deepawali to all my dear readers  (sorry for wishing a bit late). After a long time I am coming back to check on my dear little blog.  Anyways, today's recipe will make up for all the delay :)  Its a No Bake Brownie that I made bite sized using my chocolate moulds.  You can make it in any shape and size.  Its pretty easy and even kids can make it with a little help.  Since I used microwave, it didn't take much time.  Just a handful of ingredients are required and you are ready to have a delightful and festive sweet in no time.  So lets start making these cute looking brownie bites.  Happy Cooking :)

Preparation time - 5 minutes

Cooking time - 10 minutes

Makes - 10-12 pieces

Ingredients:

Grated cooking chocolate   - 1/2 cup

Crushed biscuits 

(I used milk bikis)               - 1/2 cup

Condensed milk                  -  2 tbsp

Chopped nuts                      -  3 tbsp

Butter                                  -  1/2 tbsp

Method:

• Take chocolate and butter in a microwave safe bowl and microwave for 15 seconds.  Remove and stir well.  Again microwave for 15 seconds.  Remove and mix.  At this stage, chocolate would start melting.  Microwave for another 10 seconds and stir well.  If chocolates is melted then you go ahead with the process, if not then again put it in the microwave for another 10 seconds.  
• Add condensed milk in the melted chocolate and give a nice stir.  Add crushed biscuits and nuts and mix well everything.
• Shift the mixture to a greased pan or silicon moulds and refrigerate for 1-2 hours.
• Serve.

Notes:

1. If you are using some lightly sweet biscuits then use some powdered sugar to adjust the sweetness.
2. Any nuts of your choice can be used.

Eggless Banana Wheat Bran Walnut Muffins

Baking is my passion. I can bake day and night without any break (of course if my toddler allows me) :)  I do not get much time but still I try to satisfy my urge of baking by creating all sorts of muffins as they take comparatively very less time to bake than a cake.  The other reason is that muffins are small in size and always looks inviting (not like a piece of cake which, to me, looks so weird after a day or two).  Above all, finishing a whole cake is a bit tough job for me but these little beauties are always welcome :)  

Today's recipe is also a baby of my hunger to bake :D  Nothing fancy going on here.  I had a pack of wheat bran which I try to add in every second thing be it cookies, cakes, muffins or breads.  So this time I added it to these muffins and they came out delicious.  I added no egg or butter for making them.  

Its a healthy option for breakfast and tiffin treats for both kids and adults.  The texture was so soft and fluffy.  Walnuts gave these muffins a perfect crunch so do not skip them.  

For parties, you can transform these muffins to show stoppers by adding a nice glaze or icing on top.  For chocolate frosting you can check here and for easy n delicious hung curd icing check here.

Recipe is so easy so you can involve your kids too. Don your aprons guys.  Happy Cooking :)

Makes - 5 muffins

Baking time - 25 min.

My 1 cup measures 250 ml

Ingredients:

Ripe banana (mashed)	1/4 cup
All purpose flour/Maida	¼ cup or 4 tbsp
Oats flour	1 tbsp
Wheat bran	3 tbsp
Oil	2 tbsp
Baking powder	½ tsp
Baking soda	1 pinch
Sugar	3-4 tbsp
Milk	1 ½ tbsp
Vanilla essence	Few drops
Walnuts (chopped)	¼ cup or 4 tbsp
Coffee powder	1tsp (diluted in 1 tbsp warm milk)

Method:

• In a bowl, mix together all purpose flour, wheat bran, oats flour, baking soda and baking powder.  Set aside.
• In another bowl, take sugar and mashed banana.  Mix well with a spoon till sugar melts (if using granulated sugar).  Add oil, diluted coffee and vanilla essence. Mix again.  Then add little flour and mix well.  Add 1 tbsp milk and mix again.  Add remaining flour and 1/2 tbsp milk little by little and make a smooth batter without any lumps.  At this stage if you feel the batter is not of dropping consistency, add 1 more tbsp milk and mix well.  At the end, fold in 2 and half tbsp of chopped walnuts.
• Preheat oven at 180 degree and line muffin pan with liners.  
• Fill the muffin liners till 1/2 or little more than that and top it up with remaining chopped walnuts.  Bake for 25 minutes or till you get the perfect browning on the top.
• Remove and shift to a wire rack. Serve warm.
• Store in an airtight container.

 

 

Notes:

1. I used castor sugar but granulated sugar can also be used.
2. You can substitute walnuts with any nut of your choice.  I strictly recommend to add nuts.
3. If you do not have wheat bran you can substitute it with oats flour or wheat flour or oat bran
4. Adjust the quantity of milk as per the consistency of your batter.
5. After 16-18 minutes, keep an eye on the muffins to avoid over baking as every oven temperature varies.  If your muffins gets brown before 25 minutes insert a toothpick in the center of a muffin and check if it comes out clean to make sure your muffins are not undercooked.

Eggless Whole Wheat Oats Coconut Muffins

My toddler loves cakes and muffins.  I often experiment with healthy ingredients to make these for her.  The funny thing is that whatever cake or muffins I make for her I end up on relishing them myself too :)  These muffins too falls in that category.  I first tried them a month ago and then today.  They came out as good as before.  So fluffy and moist.  My princess just loved them. 

These muffins are simply melt in mouth and delicious.  Addition of fresh coconut gave it a nice crunch and condensed milk made it so rich in flavour.  Its a tried and tested recipe so make it for your family and get the nice compliments from them :)  

I thought to share this recipe as it has all the healthy ingredients that you can enjoy with your kiddos without fear of calories as it is a low calorie snack with just 2 tbsp of butter (you can easily decrease it by 1 & 1/2 tbsp).  I made them a bit on the sweeter side as I loved it that way.  All in all, its a healthy addition in your snacks list. 

So here is the recipe for you to try.  Happy Cooking :)

Makes - 6 muffins 

Baking time - 20 minutes

Temperature - 180 degree

Ingredients:

Whole wheat flour	2 tbsp
Oats flour	2 tbsp
All purpose flour (maida)	2 tbsp
Baking powder	¼ tsp
Baking soda	1/8 tsp or 2 big pinch
Butter	2 tbsp
Salt	1 pinch
Fresh grated coconut	5 tbsp
Vanilla essence	¼ tsp
Milk	3 tbsp  or as required
Choco chips	1 tbsp
Tutty fruity (I used my homemade tutty fruity)	1 tbsp

Method:

• Mix together oats flour, whole wheat flour, all purpose flour, salt, baking powder and baking soda.  Set aside.
• Preheat oven at 180 degree and line a muffin pan with paper liners.  Set aside.
• Mix choco chips and tutty fruitty with 1/2 tsp of all purpose flour and set aside.
• In a mixing bowl, take melted butter, condensed milk and castor sugar (if using) and mix well.  Add vanilla essence and milk. Mix again.  Add flour mix little by little.  If you find that the batter is getting thick, add one more tbsp of milk.  The batter should not be too loose.  Keep it a bit on the thicker side.  Add grated coconut and give it a stir.  Finally add choco chips and tutty fruitty and gently stir twice.
• Fill the muffin cups with the prepared batter till a little more than half.
• Bake for 20 minutes or till the top gets a little brown.  Remove and shift to a wire rack to cool down.
• Enjoy.

Notes:

1. I used a different brand of condensed milk that had a bit thinner texture so I added 1 tbsp of castor sugar to perfect the sweetness.  If you are using Nestle condensed milk, skip the sugar.
2. You can add your choice of nuts instead of choco chips and tutty fruitty.  But I recommend to use choco chips too with nuts.
3. Here I used 2 tbsp of butter which can easily be reduced to 1 1/2 tbsp.

No Bake Mini Strawberry Cheese Cake

Today's recipe is a no-bake cheese cake that I made using my homemade cream cheese.  

Yesterday I shared my cream cheese recipe with the detailed description of my love for cheese cakes :)  I made that cream cheese especially for this cheese cake.

As my cream cheese was ready, I was all set to make this cake but then I realised that I had no loose bottom pan for making it.  It was so depressing :( I thought about all possible options but all in vain.  Then my toddler, who loves to explore my kitchen, came out with my plastic cookie cutters.. Then the idea came to my mind.. My very own cookie cutters. They were perfect for making these cheese cakes. Though their size was so small (palm size) but deep enough to accommodate all three layers of my cheese cake.. It was so pleasing to imagine my mini cheese cakes.  

Finally, everything was in my hands. I made these no bake mini cheese cakes without wasting any more time.  They came out very nice and cute looking.  I was not feeling to cut these little cuties but I had to :)  The taste was so good and I was fully satisfied with the results.  

For the third layer I used strawberry jam but you can use any kind of jam, jelly, fruit crush, chocolate ganache, mashed fresh fruits and so on.  The list it endless.  

I didn't follow any recipe. Added things as per my choice and measured them keeping in mind the size of my cookie cutters.  It was my first meeting with Gelatin :)  Fortunately, I got the perfect texture even without knowing the exact measurements.  Now I feel confident while doing experiments :D

These cheese cakes are just perfect to end a meal.  As they are bite sized (almost) you can serve them in kids party too. 

So here is the recipe for you to try.  Enjoy. Happy Cooking :)

                   

Makes - 3 mini cheese cakes (palm sized)

Ingredients:

For the base:

Marie biscuits / Digestive biscuits   -   7

Butter                                                -   1 tbsp

For the second layer (Cream Cheese) :

Homemade Cream Cheese      -    3 tbsp

Condensed milk                       -    2.5 tbsp

Vanilla essence                        -    few drops

Gelatin                                     -    1/4 tsp

Hot water                                 -    1.5 tsp

For the top layer:

Strawberry jam     -    5 tbsp

Gelatin                  -    1/4 tsp

Hot water              -    2 tsp

To decorate :

Glaced cherries (halved)    -    2

                              

Method:

(Here I would call the cookie cutters as Moulds).

Base:

• Take the cookies in a ziplock bag and powder them with the help of a pastry roller.  Shift to a clean and dry bowl.  Add in butter and mix well with your fingers for about 2 minutes.  Set aside.
• Take a tray or any serving plate.  Cut out three squares (big enough to accommodate the moulds) from a wax paper.  Set the wax paper squares on the serving plate.  Put one mould in the center of the wax paper square and hold it firmly.  Throw in some cookie-butter mixture and press it firmly to make an even layer.  The more firm this cookie layer would be, the more neat base your cheese cake would get.  Repeat the same process with other moulds too and put the tray as it is in the fridge to chill the base for about 30 minutes.

Second layer:

• Meanwhile, take 1.5 tbsp hot water in a small bowl and add in gelatin.  Let it melt. Once melted, give it a stir and set aside.  
• In a bowl, take cream cheese and whisk it well for about 2 minutes.  Add in condensed milk and vanilla and whisk again for 2-3 minutes.  Add in gelatin mix and stir well.
• Take the moulds out of the fridge.  Now, its time to put in the second layer i.e. of cheese cream.  Take two tablespoon of cream cheese mix and spread it evenly over the cookie base.   Repeat it for other two moulds too. Again keep it in the fridge to chill overnight or atleast for 3 hours.

Third layer:

• For the third layer i.e. of Jam.  Take the strawberry jam in a bowl and mix it well till smooth.  Take hot water and add in gelatin. Let it melt and stir well.  Add it to the jam and mix well. Take sufficient jam in a spoon to top second layer (cream cheese) and spread it evenly over it.  Again put it in the fridge to chill for about 1 hour.
• For removing the cake, from the mould, you need to be a little patient and careful.  Take one mould carefully in your hand and slowly push it upwards from the bottom with your finger.  Do not push from the center in the beginning.  Start with the sides and then center.  It would neatly come out.  Put it back on the wax paper.
• Decorate with glaced cherries and serve.

Fruity Vanilla Cupcakes with Lemony Hung Curd Icing

My toddler is getting fussy day by day.  One day she likes homemade food and the other day just junk food.  I try to combine different things to make something healthy that could also make her taste buds happy.  These cupcakes are the result of my one more experiment for my little one.

She likes fruit flavoured muffins and corn puffs of a local brand here.  I must say her choice is excellent :) I too relish her favourite junk foods.  Those muffins and corn puffs are really delicious.  In the muffins, vanilla and fruit flavours comes out very nicely and I love it.  

Last week, before throwing the empty packet of muffin, I read the ingredients on the pack and decided to make it at home.  I had no idea how the fruit flavours came in the muffins as no essence or fruits were there in the ingredient used.  So I added orange, pineapple and vanilla essence.  I didn't add any fresh fruit.  

I was very apprehensive about the results as I had no measurements and moreover I was using some additional ingredients too.  But finally, when I tasted them, I was on cloud nine :D  They came out so well.  The sweetness, the flavour and the texture was just perfect.  I loved them and so did my baby.  

After having few cupcakes, I thought to have them with some icing.  Instead of cream, I decided to make the icing with the thick hung curd.  It was a healthy option too.  One lemon was also sitting in my fridge so I used up that too and made a lemony icing.  The final result was yummy, creamy, lemony curd icing that took my cupcakes to another level.  The combination of both (cupcakes and icing) was just mind blowing.  Now there is a guilt free icing that we can relish anytime..  isn't it awesome.?  

So my dear readers, here is the recipe of my yummy cupcakes and delicious icing.  Do try and see your kids jumping with joy... Don't forget to read the notes first.  Happy Cooking :)

Ingredients
(Makes 6 medium and 6 small size cupcakes)

All purpose flour/Maida	1 cup
Cornflour	1 tbsp
Milk powder	2 tbsp
Egg	1
Baking powder	½ tsp
Baking soda	2 big pinch
Castor sugar/powdered sugar	½ cup
Oil	¼ cup
Mixed fruit juice	1/8 cup
Soda water	1/8 cup +1 tbsp
Orange essence	1/8 tsp
Pineapple essence	¼ tsp
Vanilla essence	1/8 tsp

Lemony curd icing
Ingredients:
(For icing 4 cupcakes)

Thick hung curd**	½ cup
Lemon zest	½ tsp
Fresh lemon juice	½ tsp
Vanilla essence	1/8 tsp
Icing sugar	5 tsp

Decoration:

(For 4 cupcakes)

Thinly sliced lemon peel	8 strings
Glazed cherry	1
Colored sprinkles	1 tbsp

Method:

• In a bowl, take all purpose flour, corn flour, milk powder, baking powder and baking soda.  Mix well with a spatula.  Set aside.
• Preheat oven at 180 degree.  Line a muffin tray with paper cupcake liners.
• In a mixing bowl, take sugar and egg.  Whisk well till fluffy. Add in oil and whisk again.  Add vanilla essence, pineapple essence and orange essence and mix well.  
• In a cup, take soda water and fruit juice and give a stir.  Pour a little of it in egg sugar batter, mix it and add a little flour mix.  Mix well to avoid formation of lumps.  Add some more soda fruit juice mix and little more flour.  Mix well again.  Finally, add remaining soda juice mix and remaining flour and mix again.  The batter should be smooth and not too thick.  If you find that the batter is a bit thick add 1 tbsp milk
• Fill the moulds/paper cupcake liners with the prepared batter till half and bake for 20 minutes or till the cupcakes gets golden brown on the top.
• Remove from the oven and let them cool on a wire rack.

Icing 

• Take the hung curd in a mixing bowl, add in icing sugar and whisk well.  Add in vanilla essence, lemon juice and lemon zest and whisk again.  Don't over mix.
• Icing ready.

Icing the cupcakes:

• Take one cupcake and put 2 tbsp icing on the top of it.  Spread the icing all over it with the help of a small spoon.
• Decorate with lemon peel strands and sprinkles.  Top it up with glazed cherry.

Notes:

1. Any dried fruits or fruit mix can be added to the cupcake batter.
2. You can use your choice of fruit essence in the cupcake batter.
3. Do not leave the cake batter for long.  Bake it as soon as you make it.
4. Let the cupcakes cool down completely before icing them.
5. The curd should be very thick.  Hang it overnight to get the required thickness.
6. You can adjust the level of sugar in the icing.
7. Icing can be made of any flavour of your choice. 
8. You can decorate the cupcakes with your choice of stuff.
9. Baking time varies from oven to oven so keep checking the cupcakes after 15 minutes. If you find them getting over brown, remove from the oven.  If you find that even after 20 minutes the cupcakes are white on the top, bake them for another 5 to 10 minutes or till they get the desired browning.

** To make hung curd you can use a simple method. Take a big tea strainer and arrange it over a deep bowl.  Pour the curd in the strainer and put it (with the bowl under it) in the fridge for overnight.  Next day you would get the thick curd.