Baklava

Last month, my friend invited me for a potluck party, I agreed and I decided on making Baklava. I had made these before and was comfortable preparing it the second time too.. but here comes the trouble..

Baklava’s were baking and I kept the syrup on stove and forgot to start the timer. BUMMER! Meantime my son started throwing tantrums and had to be with him for a while and completely forgot about the syrup boiling. When I was back to the kitchen, my syrup had crystallized and had to redo the syrup all over again! Thankfully I was ahead of time and prepared the syrup right on time when the baklava’s just finished baking.

All in all, never forget to start on your timer 🙂 Baklava’s turned out nicely and everyone enjoyed eating it!

Ingredients:

1/2 (16 ounce) package phyllo dough

9 ounces chopped nuts ( I used almonds, pistachios, walnuts)

1/2 cup and 1 tbsp butter

1/2 tsp ground cinnamon

1/2 cup and 1 tbsp water

1/2 cup and 1 tbsp white sugar

1/2 tsp vanilla extract

1/4 cup and 1 tsp honey

Method:

Preheat oven to 350 degrees F. Butter the bottoms and sides of a 9×9 inch pan.
Chop nuts and toss with cinnamon. Set aside.

Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work.

Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered.

Sprinkle 2 – 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 -8 sheets deep.

Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan.

Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.

Bake for about 50 minutes until baklava is golden and crisp.

Remove baklava from oven and immediately spoon sauce over it. Let cool. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Cakes n bakes

Coconut Cupcakes

Ingredients:

1 1/2 cup – all purpose flour

1 1/2 tsp -baking powder

1/4 tsp- salt

1 tsp- lemon zest

1/2 cup –unsalted butter (room temperature)

1 cup- granulated white sugar

2- large eggs

1 1/2 tsp – pure vanilla extract

1/2 cup milk

Cream cheese frosting:

2 1/2 cup – confectionary sugar

4 tbsp- unsalted butter (room temperature)

4 ounce- cream cheese (room temperature)

1/2 tsp- pure vanilla extract

Garnish:

2 cups- roasted unsweetened shredded coconut flakes

Preparation:

Pre heat the oven to 350 degrees F. Line up 12 muffin cups with paper liners.

Beat the butter in your electric mixer or stand mixer for two minutes. Add the sugar and beat for 4-5 minutes until smooth. Add eggs one at a time and beat well. Mix in vanilla extract until soft and fluffy. Add flour and milk alternatively (starting and ending with flour) and mix everything until well incorporated.

Evenly fill all the liners.

Bake for 18-20 minutes or until a toothpick inserted comes out clean. Do not over the cupcakes.

Allow it to cool on a wire rack. Smear the frosting on the cupcake using a spatula and garnish with roasted shredded coconut flakes on top. (Dip the frosted side of the cake in a bowl containing coconut flakes).

Frosting:

Beat butter and cream cheese until smooth (2-3 minutes). Add vanilla extract and beat for a minute. Mix sugar in small portions at a time and beat well until it forms stiff peaks. Add a tablespoon of milk if too thick or add little sugar if the mixture is thin.

Cakes n bakes

Dark Chocolate Chip Cookies

Ingredients:

Unsalted butter– 1 cup

Granulated white sugar- 3/4 cup

Light brown sugar- 3/4 cup packed

Pure vanilla extract– 1 1/2 tsp

Large eggs- 2

Salt-1/4 tsp

Baking soda– 1tsp

All purpose flour– 2 1/4 cup

dark chocolate chips– 1 1/2 cup

Preparation:

Pre-heat the oven to 375 degree F and line the baking sheet with parchment paper.

In a large bowl, using an electric mixer, beat the butter until smooth. Add white and brown sugar and beat until fluffy. Add in eggs one at a time making sure you beat well after each addition. Add in the vanilla extract and mix well.

In a separate bowl combine all the dry ingredients and mix well. Add the mixture slowly to the liquid mixture and mix well until no lumps are visible. Add in the chocolate chips and give it a nice stir. If the dough is very soft, refrigerate for an hour.

Using two spoons drop about two tbsp of dough onto the baking sheet. Make sure there is enough spacing between the dough to rise and flatten. Bake for 12- 14 minutes and cool it completely on a wire rack before tasting!

Cakes n bakes

Dark Chocolate Brownies

Servings- 16 pieces

Ingredients:

All purpose flour- 3/4 cup

Sugar- 1 cup

Salt- 1/4 tsp

Pure vanilla extract- 1tsp

Large eggs- 3 at RT

Unsalted butter- 1 stick or 1/2 cup (cut into squares)

Dutch processed cocoa powder- 2 tbsp

Bitter sweet chocolate chopped- 5 oz

Dark chocolate morsels- 3/4 cup

Preparation:

Pre heat the oven to 350 degree F. In a medium heat proof saucepan, add bitter-sweet chocolate and pieces of unsalted butter.

Microwave for a minute or 2 until the mixture forms a smooth paste. (Do not boil the mixture, they have to just melt). Add sugar, pure vanilla extract and mix well. Add in the eggs one by one and give it a quick stir. Now add, all-purpose flour, cocoa powder and salt.

Mix until no lumps are visible. Finally add the dark chocolate morsels and stir. Pour the mixture to a 8 inch greased square pan.

Bake for 25-30 minutes. Perfect brownies are done when little crumbs stick to the tooth pick when inserted.

Cakes n bakes

Chocolate Cupcakes

Ingredients:

1/2 cup – Dutch processed dark cocoa powder

1 cup – boiling water

1 1/3 cup – Sifted all-purpose flour

2 tsp Baking powder

1/2 cup room temperature unsalted butter

1/4 tsp salt

1 1/4 cup – Granulated white sugar

2 – Large eggs

1 1/2 tsp pure vanilla extract

Frosting:

4 ounces – Unsweetened chocolate, coarsely chopped

2/3 cup Unsalted butter, room temperature

1 1/3 cups – Sifted powdered sugar or icing sugar

1 1/2 tsp Pure vanilla extract

Preparation:

Pre-heat the oven to 375°F Line 16 cupcake liners and keep it ready. Whisk all the dry ingredients like salt, baking powder and all-purpose flour, keep aside. In another bowl mix the hot water and cocoa powder until smooth and bring the mixture to room temperature.

Beat the butter and sugar until light and fluffy, use a hand mixer or an electric mixer. Add the eggs one at a time and beat in vanilla extract.

Slowly add the flour mixture until everything is incorporated. Finally add the cocoa mixture and mix everything well.

Add the mixture to the cupcake liners until they are 2/3rd full.

Bake for 17-19 minutes until tooth pick inserted comes out clean. Do not over bake the cupcakes as they will lose the moistness. Remove from oven and cool them on a wire rack.

Once the cupcakes cools,you can smear the frosting on the cupcake using a spatula or if you have a piping, use a large 1M thick open star tip to make the swirls on the cupcake.

Frosting:

Melt the chocolate pieces in the microwave or place the heat proof bowl with chocolate on a saucepan of simmering water. Mix it until it melts and forms a smooth texture.

In another bowl beat the butter well, add the powdered sugar and beat again. Mix it until smooth and fluffy. Add the vanilla extract and the melted chocolate, beat until smooth and glossy for about 3-4 minutes.

Smear or add into the piping and decorate the cupcakes as you like!

Cakes n bakes

Mexican Wedding Cake

Mexican wedding cakes also known as Russian tea cakes or butter cookies are very delicious and just melts in the mouth.

Ingredients:

Butter- 1 cup (room temperature)

All purpose flour– 2 cups

confectionary sugar 1/2 cup + 1 cup

Walnuts, pecans or hazelnuts 2/3 cup toasted and powdered

Vanilla extract– 1/2 tsp

Salt -1/4 tsp

Preparation:

Toast the nuts at 350°F for 8 to 10 minutes until light brown, cool down before grinding to get a powdered mixture or else you will end up getting a lump. Use a hand mixer or food processor to mix the butter and 1/2 cup of confectionary sugar until smooth and creamy. Add in vanilla extract and mix again. In a separate bowl mix salt and all-purpose flour. Add the flour slowly and mix it completely until incorporated. Finally add the nut mixture and bring the mixture into a dough. Wrap the dough and refrigerate for an hour.

Preheat the oven to 350°C. Spray the cookie sheet with baking spray or use a parchment paper. Scoop 1 tbsp or 100 oz of mixture, make it in to a round shape and line up the dough 2 inches apart.

Bake for 12-15 minutes until the edges and the bottom just turn light golden brown.

Spread 1 cup of confectionary sugar on a flat bottom. As soon as the cookies are out of the oven, take a spatula and slowly grab the cookie and toss and turn the cookie in the sugar. The cookie should be completely coated with sugar. If you not a sugar person as I am, you can just sprinkle some sugar on top as well. Make sure you cool it completely before tasting it!

Cakes n bakes

Eggless Fruit And Nut Cake

Ingredients:

Raisins, cranberries, tutty fruity or any other glazed fruit- 1/3 cup of each (1 cup total)

Chopped cashew, Almonds, walnut – 1/3 cup of each (1 cup total)

All purpose flour -1 3/4 cup

Sugar- 1 cup

Baking soda-1 tsp

Cinnamon powder-1/4 tsp

Nutmeg powder-1/4 tsp

Salt- 1/4 tsp

Butter-1/2 cup

Water- 2 cups

Vallina essence- 1tsp

Preparation:

Bring two cups of water to boil adding raisins and cranberries or any other chopped dried friut for 10 minutes, closing the lid.

Turn off the heat and allow it to cool for 5 minutes. Add butter and stir to mix it completely and keep aside. Cool it further for another 10 minutes. Mix sifted all purpose flour, sugar, baking soda, cinnamon powder, nutmeg powder and salt.

Stir in the dry ingredients into water which has butter, raisins and cranberries. Mix everything completely and finally add chopped nuts, tutty fruity or glazed fruits if any.

Mix it well and pour it into a sprayed bunt cake pan or any regular 12″ baking pan.

Bake at 350°F for 35-40 minutes depending on your oven. Tooth pick inserted should come out clean when done.

Allow it to cool in the pan for 15 minutes, loosen the edges with a buttered knife, turn it upside down on a cooling rack and cool further for few minutes, before cutting the cake.

Soup

Vegetable Soup

Ingredients:

Medium size onion-1

Peeled potato-1

Tomato-1

Peeled carrot-1

Beans-6 to 8

Cauliflower- 5 to 6 small florets

Cabbage- 1/2 cup shredded

Butter-2 tbsp

Cloves-4

Cinnamon stick-1/2 inch

Salt-to taste

Bread crumbs– optional

Servings- 4 to 5

Preparation:

Cut all the vegetables coarsely.

In a cooker over medium heat, melt the butter, add cloves and cinnamon sticks, fry for a sec and add onions.

Fry onions until translucent and add tomatoes, salt and half cup of water. After 3 to 4 minutes add rest of the vegetables, two cups of water and pressure cook until vegetables are tender(usually two whistles). Cool down the cooked vegetables and blend the mixture in a bender until smooth. Add water if necessary. Bring the puree to boil in a pot and the soup is ready to serve. Add bread crumbs, pepper and salt to enhance the taste.

Kai Ruchi

For the love of cooking

Tag Archives: Butter

Baklava

Coconut Cupcakes

Dark Chocolate Chip Cookies

Dark Chocolate Brownies

Chocolate Cupcakes

Mexican Wedding Cake

Eggless Fruit And Nut Cake

Vegetable Soup

Share this:

Like this:

Share this:

Like this:

Share this:

Like this:

Share this:

Like this:

Share this:

Like this:

Share this:

Like this:

Share this:

Like this:

Share this:

Like this: