Category Archives: Desserts

When the Color of Summer is Lemon – GOOEY LEMON SQUARE’S

lemon squares

It’s that time of year again, Summer’s here and going away
So, cut the fruits and butter the pans, lemon is this season’s plan
Prep the oven’s, mittens on. Its time to bake from sun to dawn.

Summer always seems to make me put my baking shoes on. It’s the season of Pies and Cookies, Apple crumble and this recipe of Lemon Squares. I have never been able to make the perfect batch of lemon squares until now where I can proudly say that the filling is perfectly gooey and the crust buttery and crumbly. Results that I have achieved after a number of additions and subtraction from all the recipes I have used in the past. I am proud to say I have finally found the perfect balance of flavor and consistency in these BawaLiciousDelicious Lemon Squares.

Ingredients:-

FOR BASE
• ALL- PURPOSE FLOUR – 2 CUPS
• CONFECTIONERS SUGAR – 1 CUP
• SALTED BUTTER – 2 STICKS

FOR FILLING
• GRANULATED SUGAR – 2 CUPS
• ALL PURPOSE FLOUR – ¼ CUP
• BAKING POWDER – 1 TSP
• EGGS – 4
• LEMON JUICE – ½ CUP

ingredients
METHOD
• PREHEAT THE OVEN TO 350° F AND BUTTER THE BASE OF A 9 X 13 INCH PAN
• IN A BOWL SIFT THE ALL PURPOSE FLOUR WITH THE CONFECTIONERS’ SUGAR
• ADD 2 STICKS OF MELTED BUTTER, THIS SHOULD RESULT TO APPROXIMATELY 1 CUP OF MELTED BUTTER

step1
• STIR THE MIXTURE AND LAYER IT IN A PAN. USE YOUR HANDS TO ACHIEVE A PERFECT LAYER AT   THE BASE
step2
• BAKE THIS IN THE OVEN FOR 20 MIN OR TILL NICE AND GOLDEN. TO ACHIEVE A CHEWY BASE  REDUCE BAKING TIME TO 15 MIN
• IN THE MEAN WHILE, IN ANOTHER BOWL BEAT EGGS TILL LIGHT AND FLUFFY
• IN ANOTHER BOWL, SIFT THE SUGAR, FLOUR AND THE BAKING POWDER TO MAKE SURE NO LUMPS ARE VISIBLE, THEN ADD IT TO THE BEATEN EGGS
step3
• STIR IN THE LEMON JUICE AND POUR THE MIXTURE INTO THE BAKED CRUST
• BAKE AT 350° F FOR 35 MINUTES UNTIL BARS ARE SET.

Almondereo Truffles

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I find heaven in every bite of really good chocolate. My exploration into chocolate making came from the winter weekends when my daddy and I would throw everyone out of the house, shut all the windows and switch on all the air conditioners.

Bombay winters are not the best for chocolate making so the air conditioning was a must. We would temper the chocolate, roast the almonds and bake the biscuits, then lay it all on straightened sheets of parchment paper and watch while the chocolate settled. I remember those Sundays like they were yesterday. This recipe is a twist from our chocolate making expeditions and the so very famous Oreo Truffles that nearly everyone now knows how to make.

These Almondereo Truffles have never failed me, the roasted almond is the soul of this recipe and adds a delicious flavor that is simply unforgettable.

Ingredients

16 oz. Bakers Semi Sweet Chocolate if you live in the USA

If you live in India Selbourne milk or semi sweet tastes just fine

8 oz. Philadelphia Cream Cheese

36 pcs. Oreo Cookies Original

20 Almonds

Method

Roast almonds in a non stick pan for 20 min at 300°F in a preheated oven.

Allow the almonds to cool then grind them to a coarse powder and keep aside.

Break the Oreo cookies and grind them in a food processor, then transfer the powdered contents into a glass or plastic bowl.
Broken Oreo

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Add softened cream cheese and mix till blended. I use a potato masher which eases the process tremendously.
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Next, shape the mixture into round balls and place on silver foil or parchment paper.
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Freeze them from anywhere between twelve to twenty-four hours.

Melt the chocolate in a double boiler making sure water does not reach the chocolate pan.
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Roll the truffles into the roasted almond mixture and dip them into the melted chocolate.
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Be sure to place the dipped truffle balls onto foil or parchment paper.
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Refrigerate and eat once set.
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Valhalla Sandwiches – Poetry In Motion

Valhalla Sandwiches – Poetry In Motion.

Midnight Meal

Valhalla Sandwiches – Poetry In Motion

While inspired by a sea of hunger
Patiently craving this slumbering soul
The mind beseeches creatively
The other side of my hungered whole
This path to Valhalla is born out of verse
Conveying me visions that sound like a curse

Its poetry in motion in an archaic sense
When a morsel of brie slips through like a wench
From the crevasse of your tongue when the chocolate smolders
Beware of the crumbs this journey through boulders

To find what you seek and to seek what you find
Are two very different paths of two very different kinds
In an honest to thought, if food is your heaven
To appeal to this piece is left to your discretion

Valhallla Sandwiches

Ingredients

– Nutella
– Wholegrain Bread
– Brie / White Stilton (with cranberries)
– Strawberry Jam (preferably with chunks of strawberry)
– Butter

Method

– Spread a good portion of jam on both sides of the bread
– Add a few thin layers of cheese
– Butter the outsides of the bread and toast them preferably in a toasty machine or a griller that shuts
– Layer it with a scoop of Nutella while it is hot.
– Then simply bite in a piece of heaven.

Chocolate Coconut Log –

This one is the only surviving dessert recipe handed down to me from my mom, mainly because it’s the only dessert she ever made.

I think this is the easiest yummiest Chocolate Coconut Log I have ever eaten, they are simple and can be incorporated into a wonderful Coconut Truffle’s,  just roll them up into smaller round one inch shaped balls, next freeze them for four to six hours before dipping them into some melted baking chocolate then refreeze and Voila! you now have truffles.

*Remember chocolate sticks to glassware so use a baking sheet, butter paper or silver foil before placing the chocolate dipped Coconut Truffles onto a plate.

 

The Chocolate Coconut Log

The Chocolate Coconut Log

Ingredients

1- 200 grams finely chopped walnuts

2- 1 Tin Condensed Milk

3- 1 Packet Digestive Biscuits

4- 4 Ginger Biscuits

5- 200 grams desiccated coconut

6- 2 Tablespoon Cocoa Powder

7- 4 Tablespoon Drinking Chocolate

Method

1- Powder ginger and digestive biscuits with the walnuts in a blender

2- Add cocoa powder, drinking chocolate and the desiccated coconut. Mix well

3- Slowly add the condensed milk and make a dough with your hands

4- Roll the dough into a round log and refrigerate for about an hour. ( Do not put it in the freezer)

5- Cut and serve with vanilla or coconut ice-cream.

or Use the Recipe above to make Truffles…

Cinnamon Cheesecake Bundles

Cheesecake Bundle

I like to give myself a pat on the back every time I make these cinnamon bundles. They are so easy to whip up and Oh My God so delish.

Nothing feels better than when the family says WoW after the first bite and then wipes the tray clean. I cook and create only for these simple pleasures.

Do I feel awesome after a great meal laid on the table? Hell yeah! Right until, I realize it is time to do the dishes.

Ingredients

1 box Pillsbury Crescent rolls

Filling

–         8 oz of Philadelphia cream cheese

–         ½ cup of sugar

–         3-4 tbsp of vanilla essence

Topping

–         Cinnamon Powder

–         1/3 cup butter + 3/4th cup sugar melted

–         1 tbsp vanilla essence

Method

Mould singular wedges of dough into a square shape using only your fingers by stretching the dough gently. I like to place them behind cupcake tins; this prevents tearing and allows them to stretch gently.

In a mixing bowl, blend the cream cheese sugar and vanilla. Spoon filling into dough squares and join the four corners creating a pocket. Place dough pockets onto a greased non-stick pan. (I like to use foil or parchment paper).

Blend all the ingredients for the topping and coat each dough pocket with a generous helping.

Bake in the oven at 350 – for 20 – 25 min. Serve HOT.

Love the aroma of sweet cinnamon floating around my house – especially when it is coming out of my own oven.

Mamalicious Monster Cookies

Mamalicious Monster Cookies.

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