Orange Brownies with Orange Caramel

orange brownies

Orange Brownies with Orange Caramel

Brownies have been done to death, I know. But it’s a great base to add more flavours and change it up every once in a while. So, what I did this time was give it an orange touch. No adding orange juice or such liquids to ruin the batter. Instead, by simply grating some zest off an orange and sprinkling it all over the batter just before it hits the oven will give it that orange flavour. It also fills your kitchen with the fragrance of orange.

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Butterscotch Self Saucing Pudding

butterscotch self saucing pudding

Butterscotch Self Saucing Pudding

The first time I ever heard of self saucing pudding was on Nigella Lawson’s show. It was fascinating to see how there was a ready sauce underneath a cake like pudding in the baking dish straight out of the oven. The initial shock was when Nigella poured boiling water on the cake batter before putting it in the oven to bake. I couldn’t wrap my head around how it worked. After a few years, which was yesterday, I tried my hands on this self saucing pudding myself. Most recipes online will have the chocolate kind, but I wanted something sweet and buttery. That’s why I made a butterscotch self saucing pudding from Taste.

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Chilli Caramel Chicken with Udon Noodles

 

Chilli caramel chicken

A few days ago I ordered a pack of udon noodles from Amazon on a whim. I love trying different kinds of noodles as long as they’re not a pain to cook. I’d seen several udon noodle recipes but almost all of them were made with fresh udon noodles. Fresh ones are much plumper, thicker and whiter than their dried counterparts. They looked like they could soak up any sauce in seconds. The dried ones though didn’t disappoint. I absolutely loved them. They’re thicker, flatter and chewier than regular noodles. And tasted fantastic with the chicken I made.

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Salted Caramel Chocolate Mousse

 

Salted Caramel Chocolate Mousse

Healthy dessert? Is there nothing sacred anymore? Also, healthy dessert is an oxymoron. If you’re going to make dessert, might as well indulge. Even if it’s a sliver of chocolate cake or a tablespoon of strawberry ice cream, indulge. Burn it off the next morning, if you have to. Speaking of indulgence, this salted caramel chocolate mousse it right up there on all other indulgences. Silky smooth, thick and luscious with every spoonful to make it the perfect dessert. Deep dark chocolate with sweet caramel for a partner is fantastic. A touch of salt simply rounds up the dish balancing all things sweet.

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Dulce de leche swirl banana bread

banana

I love banana bread. Pure and unadulterated love. I’ve made it multiple times with variations (recipes). It’s so easy to make and absolutely delicious. Legend has it that my banana hating friend also loved a slice of the good stuff. I rarely bake it the same way more than once. Mostly because there’s no limit to how you can alter the banana bread and give it a makeover every time. This time around I swirled some dulce de leche into the batter, didn’t use brown sugar, reduced the flour and omitted nuts. As always, it turned out great. It was more cake like than bread or muffin like in texture. I’m not complaining, though. The dulce de leche was the result of using them in my dulce de leche brownies. Leftovers are being used in various recipes and it’s pretty damn good.

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Chocolate Cake with Mocha and Salted Caramel Icing

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Anjana is my colleague who sits beside me, and it was her birthday. There was a cake overkill in the office and I made my generous contribution too. We had my cake for breakfast. In you FACE, other cakes! It was my usual chocolate cake, the recipe which came from mum, who in turn got it from Padma aunty (her friend from the 80s). Now don’t ask where Padma aunty got it from. I’ll give you the recipe for the icing here.

Mom’s Chocolate Cake

Salted Caramel Recipe

Ingredients for the icing:

1 cup dark chocolate cut into pieces

1/4  cup salted butter

3/4 cup fresh cream

1/2 pack or 75 grams of cream cheese (I used Britannia), room temp

1/2 cup powdered sugar

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Method:

1. Heat cream in a saucepan with butter till it bubbles on the sides.

2. Pour it over the chocolate and let it sit for 5 mins and then stir till smooth.

3. Whip the cream cheese till smooth and add the powdered sugar and mix well.

4. Add a little of the chocolate mixture into the cream cheese mixture and mix till incorporated and smooth.

5. Now add this mixture into the melted chocolate and mix well.

6. Let this sit for at least an hour so it thickens as it cools and is of thick enough consistency to spread on the cake.

7. Once this is done, spread on cake and pipe the salted caramel as you please over the chocolate icing.

I scattered a few Gems over this because it was supposed to be a birthday cake. Yes, I’m aware of the fact that it looks like a cake for a 5 year old (also that I decorated it like a 5 year old would). It was a hit at the office. So, booyah!

 

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Salted Caramel

caramel

 

Who would have thought – adding little salt in your usual caramel changes everything in this world. OK not world, but it changes everything for caramel lovers at least. Like me, for instance. After the splish and splash of bubbling caramel on the pan, put some salt and that’s it. Salted caramel would have happened. Details below for half cup caramel.

Ingredients:

1/2 cup granulated sugar

1/4 cup cold salted butter

1 cup fresh cream

2 tsp salt

Method:

1. In a nonstick pan melt sugar till it turns amber colour. Basically completely melted and brown.

2. Drop the butter and mix quickly.

3. After butter melts, add cream. Now you have to work quickly with this because you will be in the splash zone and this is not a water park. Mix quickly and let it bubble for a minute.

4. Take it off the heat and add salt.

This should make more sense:

caramelmaking

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