Beet-wholewheat muffins!!

Ramadan Kareem!

As many of us know, Muslims around the globe started celebrating Ramadan on August 1 2011.One of my favorite months of the Holy Calender.My super-delayed post says it all. I have been enjoying it.

Ramadan is a special month of the year for Muslims throughout the world. It has been set aside for acts of worship and fasting. It is a time for inner reflection, devotion to God, and self-control.

 Muslims think of it as a kind of tune-up for their spiritual lives. Ramadan is a very spiritual month that forces one to truly evaluate and purify all aspects of their life. The Morning Prayer or dawn marks the start of the fasting state which is to be broken at sunset with dates (iftar).The meal at the dawn is called Suhoor and the meal at sunset is called futoor or iftar.

 Traditionally, food consumed for suhoor and iftar are light, nutritious meals containing fresh fruits, vegetables, and meats.Since Ramadan is a special time, Muslims in many parts of the world prepare certain favorite delicacies during this month.

Food plays a big part in the celebration of Ramadan. However, it should not be mistaken as the month of feasting.So, this year I have decided to make it healthy, spiritual & productive Ramadan. I am going to stick to healthy cusine, churn out energetic food from my kitchen. My resolution for this Ramadan is to come up with delicacies that are light, nutritious and of course incredibly tasty at the same time, an ideal during Ramadan. Breads, soups, fresh fruits and vegetables are the perfect way to begin and end the daily fast. The recipe I share today is of Beetroot muffins.They are uber-healthy as they are whole wheat and are packed with the goodness of beetroot.Its deep, blood red color is  gorgeous and the cream cheese frosting is so addictive.

It is such a scrumptious dessert you actually forget you're eating your vegetables.

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Ingredients

• 1 cup whole wheat flour
• 1 cup shredded beetroot 
• 2/3 cup sugar.(I used stevia )
• 3 tbs unsweetened cocoa powder 
• 1 tsp baking powder
• pinch of salt
• 1/4-1/2 cup milk
• 1/4 cup butter 
• 1/2 tsp pure vanilla extract
• 1 eggs

Method

1. Preheat oven to 175 degrees Centigrade and  line your muffin tray with paper liners.(as usual i was out of liners,so,i lined with foil.)
2. In a mixer, combine  butter, sugar ,egg and vanilla. Mix in shredded beet. In a separate bowl, sift together your flours, salt, cinnamon, cocoa powder and baking powder.
3. Slowly add this dry mixture into your wet mixture.add milk gradually,keep a check on he consistency.Do not make it a very runny batter. Beat until combined.
4. Pour the cake batter into your muffin liner .Your liner should be at least 2/3 full. Bake in the oven for 20-23 minutes or until a skewer comes out clean. 
5. Cool on a wire rack.
6. Frost it with cream cheese frosting.Eat these red yummy monsters and moan!

 May you all experience a very fruitful and spiritually rewarding month!

 

Red velvet cake!

I wanted to bake a Red Velvet Cake since ever.Blame  it on my procrastinating behavior ,my efforts somehow got diverted to other mouthwatering attempts. Last week I finally gave in, as it was my dad’s birthday. Hence, without wracking my brain any further, I baked it.

Although the initial thought to hit my mind was of baking a cheese cake for the birthday since, dad is a huge cheese cake fan. Considering the fact that I already experimented with the cheese cup cakes last week. (The recipe will follow shortly) So here I found a good reason to try the red cake recipe now.

View me from old school of thought but I still cannot absorb the trend of cupcakes for birthdays. I have a very strong view for birthdays, for me a birthday is so incomplete without a cake. So, all you friends who are planning a birthday surprise, boxes of cupcakes...chuck it! Not a very good idea!! :) .I only like cakes on birthdays.I guess it has something to do with all the claps and blowing the candle and cutting cake drama.

 The striking appearance of this Red Velvet Cake was an instant crowd pleaser. The cake turned out to be one of my family’s favorite. It was such a dramatic looking, red soft mushy and was offset by the white frosting. I will definitely bake it again since, the recipe was simple and gave outstanding results.

But guys don’t wait to keep this for a special occasion, bake it tomorrow for the reason that, it’s good, and sometimes you need to make an ordinary day extraordinary.This cake will do just that. Trust me ;) 



Ingredients

Red velvet cake

•  2 1/2 cups (250 grams) sifted cake flour
• 1/2 teaspoon salt
• 2 tablespoons (15 grams) regular or Dutch-processed cocoa powder
• 1/2 cup (113 grams) unsalted butter, at room temperature
• 1 1/2 cups (300 grams) granulated white sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup (240 ml) buttermilk
• 2 tablespoons liquid red food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon baking soda

Cream Cheese Frosting:

• 1 - 8 ounce (227 grams) cream cheese, room temperature
• 1 teaspoon pure vanilla extract
• 1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted

Whipping cream frosting:

• 1 1/2 (360 ml) cups cold heavy whipping cream (double cream) (35-40% butterfat)
• 1 teaspoon pure vanilla extract
• 1/2 cup (55 grams) confectioners' (icing or powdered) sugar, sifted

Method

1. Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans .(i took a heart shaped single pan). Set aside. 
2. In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside. 
3. In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
4.  In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour. 
5. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.  
6. Working quickly, divide the batter  between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. 
7. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. 
8. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier. :)

Cream Cheese Frosting:

1. In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. 
2. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, whip until the frosting is thick enough to spread.
3. Add more sugar or cream as needed to get the right consistency. 

 

Whipped Cream Frosting 

1. In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. 
2. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.

Assemble the cake

1. With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers
2. Place one of the cake layers, top of the cake facing down, onto your serving platter.
3. Spread the cake layer with a layer of cream frosting.  Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. 
4. Frost the top and sides of the cake with whipped cream frosting.you can garnish the cake with sweetened or unsweetened coconut. 

• I made in a  heart shaped pan,since i did not have a round pan.and i used the cake crumbs to garnish again i was out of coconut.:)

This recipe is going to Sweet tooth Friday

 

Guilty Mug!!...( 2minutes Choclate cake)

Would you believe , if i said  you can enjoy  a Chocolate cake on your breakfast table in just 2 minutes!!..yes literally 2 minutes.This is one of my favorite morning saver recipes.Its a 2 minute microwave chocolate cake made in a mug.For those of you who don't believe me go try it yourself and lemme know!...You will be tempted every morning for this chocolaty caky kick....but common,need to watch those killer calories too ..after all "A minute on lips a life time on hips'.:D.

Ingredients

• 4 tbsp flour
• 4 tbsp sugar(for those who fear stubborn calories..substitute granulated sugar by low-cal sugar)
• 3 tbsp cocoa powder
• 3 tbsp Nutella
• 4 tbsp milk
• 1 egg 
• 3 tbsp vegetable oil

Method

1. Combine all ingredients in a large coffee mug (or 2).
2. Whisk with fork until smooth.
3. Microwave on high for 1– 3 minutes.Keep checking every 15 seconds.
4. Sprinkle with chocolate chips. Or, halfway through baking time, drop in a dollop of peanut butter/heavy cream 
5. Flip it on a plate and serve it a dollop of cream & strawberry sauce.:D

• Baking  time depends on microwave minutes. Mine took about 1 min -15 seconds.Careful not to dry out the brownie.

Mango Citrus Muffins

What can be a better way to kick start your morning?.a steaming cup of coffee  with ..Mango & citrus muffins!!.these mouthwatering delights are quite a treat.Make these muffins  on a weekday morning for a top-notch Break-fast. Obviously, baking at 6:00 a.m.just does not sound very tempting.however,  believe me these are harmless muffins they go on baking in the background while you can finish  ironing clothes,arranging last nights messy living space,or packing lunch.Whether getting a jumpstart on to-do's of the day , or  sensibly and logically preparing for a crazy-busy day. Mango citrus muffins are quite a morning shooters.Or you could just try them on a weekend for a way less hectic experience

Ingredients

• Egg-1whole
• All purpose flour -2 cups
• Sugar 1/3 Cups
• Salt-1/2 tsp
• Lime zest-1tbsp
• Baking powder 2 tsps
• Milk 1cup
• Vegetable oil-1/4 cup
• Mango Sliced longitudinally-1cup  

2. Glaze

• Icing Sugar-1/2 Cup
• Lime juice-2-3 tbs

Method

• For Muffins

1. Set oven to 375°F
2. Grease 6 jumbo /12 Regular size Muffin cups or line with paper baking  cups.
3. In a bowl beat Egg slightly.
4. Stir in rest of the muffin ingredients except the mango pieces.
5. Mix it well until moist then add the mango pieces.
6. Divide batter evenly among the Muffin cups.Fill it till top.
7. Bake 20-25 minutes or until done.(toothpick test)
8. Once done remove the muffins from the oven to the cooling rack.

• For Glaze

1. Mix powdered sugar with lime juice.Add the juice gradually...1tsp at a time.
2. Beat it till it is thin enough to be drizzled.
3. Drizzle & serve.

You can add increase the sugar quantity if u like them to be a bit more sweet..but i prefer this amt as the icing balances the sweetness.