Lemon Vanilla Yogurt Muffins

Self cooking photograph

Super moist and light!
all purpose flour	2 cup
sugar	1 cup
salt	1/4 tsp
baking soda	1/2 tsp
butter	1/2 cup
eggs	2
vanilla essence	1 tsp
lemon zest	1 lemon
yogurt	1 cup
Method:
Preheat oven on 180 degrees C.
Line a muffin tray with liners.
Combine flour, baking soda and salt in a bowl.
In another bowl whisk together butter and sugar until light and fluffy.
Add in lemon zest, vanilla essence and yogurt; mix well.
Now stir in the dry flour mixture and mix until well combined.
Note: Do not over mix.
Pour the batter evenly about 3/4 full into the lined muffin cups.
Bake for  20 minutes or until a thin skewer inserted in the center comes out dry.
Let the muffins cool completely before serving.
Makes 12 to 14.

Coffee Cream souffle

Self cooking photograph

large eggs	3, separated
brown sugar	1/2 cup
instant coffee	1 tbsp
gelatin powder	1-1/2 tsp
cream	1 cup
water	1/2 cup
chocolate	grated to decorate
Method:
In a bowl cream egg yolks with sugar.
Make gelatin through double boiling method and add coffee once gelatin is dissolved.
Or
Mix coffee and gelatin powder in boiling water until dissolved.
In a separate bowl whisk egg whites until stiff.
In another separate bowl whip the cream until thick.
Now fold egg whites into cream.
Add coffee mixture in egg yolks mixture and combine/ fold in egg whites mixture.
Pour into a dish and keep in the fridge until set.
Decorate with grated chocolate and serve.
It can also be served with a cake.
Serves 6.

Choco Fudge Brownies

Self cooking photograph

all purpose flour	50g
baking powder	1 tsp
soft brown sugar	225g
coco powder	3 tbsp
ground walnuts	25g
butter	100g (softened)
egg	2, lightly beaten
lemon juice	1 tsp
orange rind	1, grated
For Icing
plain chocolate	100g
butter	25g
walnuts	50g (chopped)
Method:
Preheat oven on 160 degrees C.
Sieve the floor, baking powder and coco powder into a bowl.
Add the ground walnuts, sugar and orange rind together; mix well.
Beat the butter and eggs into the dry ingredients until smooth.
Spread evenly into a lined and greased shallow tin.
Bake for 50 to 55 minutes or until a thin skewer inserted in the center comes out dry.
Allow to cool in the tin.
Icing:
Melt the chocolate with the butter.
Then stir in the chopped walnuts.
Spread evenly over the brownies.
Finally cut into small squares when half set.
Serves 4 to 6.

Pineapple Upside Down Cake

Self cooking photograph

Happy Birthday to Me :)
For Topping:
brown sugar	3/4 cup
butter	55g
pineapple can	500g (slices)
any berries (optional)
Note: Most people prefer cherries to decorate but I used pomegranate seeds ;)
For Cake:
all purpose flour	1-1/2 cup
white sugar	1 cup
eggs	2, separated
baking powder	2tsp
salt	1/4tsp
milk	1/2 cup
butter	115g - softened
vanilla extract	1tsp
pineapple juice	1tbsp
Method:
Preheat the oven to 180 C, grease 9 or 10 inches cake pan.
For Topping:
In a small pan melt the butter and add sugar until dissolved.
Now remove from heat and pour evenly into your prepared cake pan.
Arrange the slices of pineapple on top of the sugar mixture and keep it aside.
For Cake:
Whisk the flour, add baking powder and salt; mix well.
In another bowl, cream butter with sugar until well combined.
Add in vanilla extract and egg yolks; beat well.
Now add in half of the flour and beat until combined; add quarter cup of the milk; mix again.
Add in the remaining flour, beat well and then rest of the milk, mix until well combined.
In a separate bowl, whisk egg whites with pineapple juice until the whites hold a firm peak.
Now gently fold the egg whites into the cake batter.
Pour this batter into the cake pan over pineapples and spread it evenly.
Bake in preheated oven for 50 to 55 minutes or until a toothpick inserted into the cake comes out clean.
Remove from the oven and let it cool for 10 minutes.
Run a sharp knife around the edge of the pan before inverting the cake onto the plate.
Decorate it with pomegranate seeds like I did or with cherries.
Makes 1 large cake.

Banana Chocolate Muffins

Self cooking photograph

Super moist and light!
all purpose flour	1 cup
sugar	3/4 cup
salt	1/4 tsp
baking soda	3/4 tsp
baking powder	3/4 tsp
coco powder	1/3 cup
egg	1
vanilla extract	3/4 tsp
milk	60 ml
oil	60 ml
warm water	1/2 cup
ripe banana	1 medium size, mashed
Method:
Preheat oven on 180 degrees C.
Line a cupcake or muffin tray with liners.
Combine all the dry ingredients; flour, sugar, baking powder, baking soda, coco powder and salt in a bowl.
In another bowl whisk together egg, vanilla extract, milk, oil, water and mashed banana.
Add the wet ingredients to the dry ingredients and mix with spatula until well combined.
Note: Batter should be thin.
Pour the batter evenly about 3/4 full into the lined muffin cups.
Bake for  20 minutes or until a thin skewer inserted in the center comes out dry.
Let the muffins cool completely before serving.
Makes 12 to 14.

Banana Bread

Self cooking photograph

butter	100g
caster sugar	100g
all purpose flour	3/4 cup
eggs	2
baking powder	3/4tsp
bananas	2 mashed
walnuts	50g, chopped
lemon juice	1/2tsp
Method:
Cream the sugar and butter together until light and fluffy.
Add egg one at a time, adding a little flour with the second egg.
Add lemon juice and mix well.
Fold in the remaining flour with the mashed bananas and walnuts.
Bake in a preheated oven at 180 C for 45 minutes or until a thin skewer inserted in the center comes out dry.
Let the bread cool in the pan for 10 minutes.
Makes 1 loaf cake.

Rice Laddu/ Snow Balls

Self cooking photograph

I wasn't a big fan of laddu until I tried this recipe. They are so light and tasty that my husband & I finished 12 ladduz in 2 days ;)  rice flour 1 cup powdered sugar 1 cup - adjust to taste butter  125 g -  melted sesame seeds 1/4 cup green cardamom 3 cashew nuts 2 tbsp - chopped Method: Dry roast sesame seeds til light colored and set aside. Powder the cardamom seeds and set aside. In a large bowl, mix all the dry ingredients with hands. Now add melted butter little at a time; knead well until firm and incorporated.  Take a little portion of the mixture in your one hand palm, squeeze in your fist and compress with the help of your another hand to shape a tight ball.  Keep them in an air tight container. They last for more than a week. Makes 11 medium size.

Haupia - Traditional Hawaiian Desert

Self cooking photograph

coconut milk	2 cups
sugar	3tbsp
salt	a pinch
cornstarch	3tbsp
coconut	1/3 cup, shredded
Method:
Add coconut milk, sugar and salt to a pan; stir over medium heat until the sugar and salt dissolves.
Reduce the heat and add shredded coconut; cook for 5 minutes to soften.
In a separate small bowl whisk cornstarch into 1/4 cup water.
Add cornstarch mixture into the coconut mixture and stir.
Let it thicken on a low heat until it is the consistency of yogurt.
Transfer to serving dishes and chill until ready to serve.
Serves 4.

Strawberry Jelly Poke Cake - Christmas Special

Self cooking photograph

Self cooking photograph

vanilla cake mix	1 box (super moist)
strawberry jelly	1 box (85g)
hot water	1 cup
lemon juice	2tbsp
red food color	1/2 tsp (optional)
whipping cream	250ml
sugar	1tbsp
Method:
Bake the cake as directed on the cake mix box.
Let it cool completely.
(detach the sides of the springform pan once it cools or leave as is in the baking dish to poke)
Poke the cake all around with a fork.
Separately, stir jelly powder into a boiling hot water and add red food color; mix till the powder is completely dissolved.
Take one tablespoon of jelly liquid and keep aside.
Now add lemon juice to the remaining jelly liquid and mix well.
Pour this jelly liquid over the cake evenly.
Now make frosting.
Beat the whipping cream and sugar together until soft peaks.
Spread the frosting on the cake evenly using a butter knife.
Now take that 1tbsp of jelly liquid and drizzle on top of the cake frosting.
(You can heat this liquid before pouring on top of the cake)
Take a butter knife and swirl around to make a design.
Garnish with strawberries if you like.
Serves 6 to 8.
Merry Christmas!