Monday, November 26, 2012

Pecan pie brownies




Decadent, fudgy, brownie topped with the most wonderful boozy pecan pie...This combination is a killer....
I saw this recipe on pinterest and immediately headed towards the kitchen to make it....It looked so elegant and rich , that I could not resist myself from baking it at the very moment....The recipe kept it's charm  and the dessert that came out of the oven was heavenly....So here it is....




All you need is ( recipe adapted from http://www.justataste.com )

For the brownie batter

Eggs-2
Unsweetened Cocoa powder- 1\2 cup
Salt- 1\2 tsp
Baking powder- 1\2 tsp
Coffee granules- 1 tsp
Water- 1 tsp
Vanilla extract- 1 tsp
Sugar-1 cup
Unsalted butter-1\2 cup ( melted )
All purpose flour-3\4 cup

For the pecan pie

Unsalted butter-1\4 cup
Light brown sugar-1\2 cup
Honey-2 tbsp
Heavy cream- 2 tbsp
Rum-1 tbsp ( optional )
Pecans-1 cup ( can use walnuts as well )



Method of preparation

Pre heat the oven at 350 degrees F
Grease a 9 inch pie tin or a cake pan
Mix eggs, cocoa powder, salt, baking powder, coffee granules, water and vanilla extract in a bowl
Add sugar, melted butter and all purpose flour and whisk to mix
Transfer the batter in the prepared pie tin and spread evenly, using a spatula
Bake for 20 minutes
While the brownie is baking, add the ingredients for pecan pie in a pan and bring to a boil
Cook for a minute and then keep aside
As soon as the brownie is done, remove from the oven and spread the pecan pie mix on top of it and spread with a spatula
Bake for 15-20 minutes
Let it cool in the pan
Cut into wedges



Tuesday, November 20, 2012

Caramelized Onion and Rosemary Foccacia





I love baking breads...The smell that lingers throughout the house when the bread is in the oven is heavenly.....After Mohit gifted me a Kitchen aid, making bread has become really easy...All the kneading is done by the machine in a jiffy ....But I did made breads even when I didn't had the Kitchen aid....Only difference is that it used to take a bit more time and energy, but the results were as good....Remember my Roasted Garlic Foccacia.....I love to eat my Foccacia, reheated in the oven...Reheating gives it a nice crunch.....Caramelized onions and rosemary made a wonderful topping...I had some cherry tomatoes lying in the fridge, so I tucked them as well in the dough....Do give this recipe a try...So here it is...




All you need is

Warm water- 1 cup
Honey- 1 tsp
Active dry yeast- 2 tsp
All purpose flour-2 and 1\2 cup
Olive oil-1\4 cup and 6 tbsp
Salt- 2 tsp
Cherry tomatoes-7-8 ( halved )
Rosemary- 1 sprig ( needles removed from stem )
Onion- 1 cup ( thinly sliced )
Parmesan cheese- 1\2 cup



Method of preparation

Mix yeast ,honey and warm water in a bowl
Keep aside for 8-10 minutes, until bubbles are formed on top
Add all purpose flour, 1\4 cup olive oil and salt in a bowl
Add the yeast water to the bowl and knead to make a dough
If using a stand mixer, knead the dough for 5 minutes on high speed
If using hands, transfer the dough to a lightly floured surface and knead with the heels of your hands for 10-12 minutes
The dough should be soft and elastic
Lightly oil a bowl and transfer the dough to the bowl
Cover the bowl with a cling wrap and let it rest for 1 hour, until it doubles in size
Once the dough has doubled, slightly knead it and transfer it to the prepared pan
Press the dough in the pan using your finger tips
Make holes all over the dough using your fingers
Drizzle with 2 tbsp olive oil
Cover the pan and let it rest for 20 minutes
Pre heat the oven to 400 degrees F
Grease a 9 x 13 inch pan
Add 2 tbsp olive oil in a pan and add the sliced onions
Cover the pan and caramelize the onions until they are golden brown, stirring occasionally
Top the dough with cherry tomatoes, rosemary ,caramelized onions and parmesan
Sprinkle a bit of salt and drizzle the remaining olive oil
Bake for 20-25 minutes, until the sides turns brown
Remove from the oven and cool on a wire rack
Serve hot
If you want to serve the Foccacia later, just heat it in the oven at 400 degree F for 5-7 minutes













Thursday, November 15, 2012

Buttery Piped #Shortbread #Cookies...


Christmas is round the corner and I have all the more reason to bake....Baking has become therapeutic for me...It gives me immense peace and a sense of satisfaction.....And the best part is, I get to share the recipes, I have been making for a long time or the ones which I have learned over time with the help of a lot of wonderful bloggers out there...This shortbread recipe is one of the oldest recipe I possess.....Scribbled on a piece of a torn paper, I inherited it from my Mom......Now you see, that's the lazy me...When ever I take out the recipe paper, tucked between a diary pages, I make mental note to fair it somewhere safe......But it hasn't been done for years....I am really glad, I have a blog now, and made these cookies.....Though I would want to keep that piece of paper for ever, I have a safe copy too.......These cookies are a delight to make...Crunchy, melt in your mouth buttery cookies...Yummm.....So here is the recipe



All you need is

Unsalted butter-125 gm ( at room temperature )
Confectioner's sugar-40 gm
All purpose flour-100 gm
Cornflour-40 gm
Vanilla extract-1 tsp
A pinch of salt


Method of preparation

Mix all purpose flour, cornflour and salt in a bowl
Whisk butter and sugar with your electric beater ,till light and fluffy ( 3-4 minutes on high speed )
Lower the speed and add the flour mixture
Whisk for 3-4 minutes on medium speed
Add vanilla extract and whisk for another minute
Transfer the batter to a piping bag fitted with a 1M tip or whichever you want
Pipe small cookies on a cookie sheet
Refrigerate the piped cookies for half an hour
Pre heat the oven to 350 degrees F
Bake the cookies for 15 - 17 minutes, until they turn slightly brown
Cool on a wire rack
Store in a airtight container once cooled




Thursday, November 8, 2012

Olive Oil Banana Bread with Nutella Swirls



Before I came to the US, I had no idea what Nutella is..My sister who lives in New York always went on and on about it, and I always wondered " what it would be like "....So when I got a chance to come to US, it was one of the first things that I bought for my pantry.....And trust me, I am in love with it...Now I can go on and on about this lovely spread...It has taken over my favorite snack of bread slice and Namkeen.....It has made it's way into the sandwiched for the kiddo, morning milkshakes for Mohit and definitely my baking....I have already made a few things with Nutella, but could never take good pictures... So they are not a part of my blog still....But don't worry...I'll be posting each of them soon.....For today, I made this delicious banana and Nutella Bread....It was moist and dense.....Perfect with a glass of milk for the breakfast......And wonderful with a cup of brew in the evening.....And amazing as dessert after your meals...You can munch this bread all day long......So here is the recipe.......





All you need is

All purpose flour-2 cups
Baking soda-1\2 tsp
Baking powder-1 tbsp
Salt-1\4 tsp
Brown sugar-1\4 cup
Granulated sugar-3\4 cup
Eggs-3 ( large )
Olive oil-1\3 cup and 1 tbsp
Yogurt-1\2 cup
Banana puree-1\2 cup
Vanilla extract-1 tsp
Nutella- 3 tbsp




Method of preparation

Pre heat the oven to 350 degrees F
Grease and line a bread pan
Whisk all purpose flour, baking soda, baking powder, brown sugar, granulated sugar and salt in a large bowl
Whisk eggs, yogurt, olive oil, banana puree and vanilla extract in another bowl
Add liquid ingredients to the dry ingredients and whisk till combined
Do not over mix
Pour half of the batter in the pan
Spread half of the Nutella on top
Swirl with a stick
Pour the remaining batter and spread the remaining Nutella
Swirl again
Bake for 55-60 minutes, till a knife comes out clean
Cool in the pan for 5 minutes
Remove from the pan and cool on a wire rack



Tuesday, November 6, 2012

Spaghetti and Turkey Meatballs with Tomato and Wine Sauce



I have never been a fussy eater....As a child I ate whatever my mom gave me and never made faces.....My kiddo looks me with disbelief  when I tell him that I ate bottle gourds and eggplants and bitter gourd and a lot many veggies when I was a kid like him.....But for the non vegetarian part, because we grew up eating only chicken, mutton and fish, I am still not comfortable eating anything apart from these...So last weekend when we went to one of Mohit's cousin's house, she made these delicious kebabs and I came to know later that they were made from Turkey....Wooohooo...Turkey added to the list immediately...My mom used to make chicken koftas and I loved them...So I tried the similar thing with a little twist....A little wine with the tomatoes made a great sauce... Here is the recipe....



All you need is ( serves 4 )

For the meatballs

Ground turkey-500 gm
Bread crumbs-1 cup
Eggs-2
Salt to taste
Fresh coriander- 3 tbsp ( chopped )
Red chili flakes-1\2 tsp
Garlic powder\ paste- 1 tsp
Ginger-1\2 tsp ( grated )
Ketchup-2 tsp
Oil for shallow frying


For the sauce

Olive oil-2 tsp
Garlic-2-3 cloves ( chopped )
Onion-1\2 cup ( chopped )
Capsicum-1\2 ( chopped )
Tomatoes-4 ( chopped)
Tomato puree-1\2 cup
Salt to taste
Sugar-1 tsp
Black pepper powder-1\2 tsp
White wine-1 cup ( I used Chardonnay )
Basil leaves- 5-6 ( chopped )

Spaghetti-500 gm



Method of preparation

For the meatballs

Mix all the ingredients in a bowl
Make 1 inch balls
Add oil in a non stick pan
Arrange the balls in the pan
Fry the balls on slow heat till browned from one side
Turn the balls and fry till browned on both the sides
Remove and add the balls in the sauce

For the sauce

Heat oil in a pan
When the oil is hot, add garlic
Fry till golden brown
Add onion and capsicum and fry for a minute
Add tomato, tomato puree, salt, pepper and sugar
Cook for 5-6 minutes
Add white wine and basil and cook for 30-3 5 minutes on low heat

Boil the spaghetti according to manufacturers instructions
Drain
Serve in a platter and top with sauce and meatballs
Serve hot



Thursday, November 1, 2012

#Spinach and #Mushroom Galette





We had an awesome evening yesterday....It was Halloween and one of Bhavye's friend's mom invited us over for TRICK-OR-TREATING......It was our first time participating in such an event and it was the most wonderful experience...The kids were all dressed up in their costumes and have gone wild, running in large groups from one door to another collecting candies....We had to huff and puff to keep pace with them...They went all around the neighborhood not sparing even a single house.....After we came back , they sat to sort their goodies and then traded with each other for their favorite ones....Now Bhavye is on a sugar high and I am thinking of ways to sneak a few of his stuff and bring him back to normal....:-)

To make sure he eats something healthy as well apart from eating all the sugar, I made this spinach and mushroom Galette for today lunch...It turned out wonderful...The crust was the same I used sometime back for the Mushroom and Caramelized Onion Galette....So here is the recipe.....


All you need is 

For the crust

All purpose flour-1 and 1\4 cup
Butter-120 gms ( cold and cut into 2 inch cubes ...Cut the butter and then refrigerate for at least  an hour before using it in the recipe....)
Salt-1\2 tsp
Ice cold water-5-6 table spoon
Dried oregano-1\2 tsp

For the filling

Olive oil-2 tbsp
Garlic-2 cloves ( chopped )
Onion-1\2 cup ( finely chopped )
Spinach-100 gms ( chopped )
Mushroom-150 gms ( chopped )
Salt to taste
Black pepper powder-1\4 tsp
Ricotta cheese-1\2 cup ( recipe for home made ricotta cheese here )
Parmesan cheese-1\4 cup




Method of preparation

For the crust

Add all purpose flour, salt and oregano in a bowl and whisk
Add cold butter cubes to the bowl, and with the help of a pastry cutter, mix till the mixture appears crumbly ( Butter should be coarsely cut and some should be size of oats and some should be size of peas... If you don't have a pastry cutter, you can use your food processor...I have never used it , but a lot of people finds it equally good....Or you can also use two forks to cut the butter.....Do not over mix...Do not use your hands to mix, as the heat from your hands will melt the butter and the crust will not be flaky )
Add ice cold water to the bowl ( one table spoon at a time ) and mix until the flour just comes together ( Do not add more water and do not over mix...The flour should just come together...It is not important for the dough to be smooth )
Make a small disc of the dough and cover with a plastic wrap
Refrigerate it for at least half an hour and maximum of two days

For the filling

Add oil in a large pan
When it is hot, add garlic and fry till lightly browned
Add onions and fry for 2 minutes
Add spinach, mushroom, salt and pepper and cook till all the water is absorbed
Cool

Assembly

Pre heat the oven to 350 degrees
Lay  parchment paper on your counter top
Slightly flour it and roll the dough into a 10-12 inch disc on the paper ( I rolled the dough directly on my counter top and  it was very difficult to  transfer my Galette to the baking tray )
Leaving 2 inch space , spread the Ricotta cheese on the pastry
Top it with the Spinach and mushroom filling
Sprinkle Parmesan  cheese on top
Fold the sides of the pastry with your finger tips
It need not to be very smooth
Bake for 55-60 minutes
Serve hot


You may also like my mushroom and caramelized onion Galette...Recipe is here
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