Christmas Fruit Cake | Kerala Fruit Cake

I made this cake two days before Christmas, stored it carefully feeding it with rum every day and then on the D day, I shared it with friends, devoured it to hearts content and then totally forgot about it. Today when I was going through my food pics, I found this and I came to realize that I had missed posting this for Christmas. Well now that I have found it, I am not going to spare another moment to share this recipe with you. Its the best and just like all other christmas cakes it gets better and better. I have been following this recipe for the past 2 years but each time I use a different pan and do not flour it believing that the non stick coating would do its job but finally I would end up with the cake sticking to the pan. So this time I made it a point to grease the pan, line the pan with parchment paper and grease and flour the pan too. And look how neat and yummy the cake looks!!!

Recipe adapted from here ~*What U Need*~ For soaking the dried fruits Dry fruits - 1 1/2 cups ~ Raisins, dates, pineapple, apricot, cranberries, dried papaya, dates, almonds, cashews Rum - as needed (I used CaptianMorgans. U need to immerse the fruits completely in rum and then refill as and when you find the amount reducing) Caramel syrup - 2 tbsp (2tbsp sugar + 1 tbsp water) For Caramel Syrup to be used in cake Sugar - 3/4 cup Water - 2 tbsp Hot water - 6 tbsp For the cake: Butter - 1/2 cup, room temp Powdered sugar - 1 1/4 cups Eggs - 2, separated All purpose flour - 1 1/4 cups Baking powder - 1 tsp Baking soda - 1/2 tsp Salt - a pinch Coarsely powdered nuts - 1/2 cup(almonds and walnuts) Orange Zest - 1/2 tsp Vanilla Extract - 1 tsp Cinnamon powder - 1/4 tsp Clove powder - 1/4 tsp Cardamom powder - 1/4 tsp Nutmeg powder - 1/4 tsp Jeera powder - 1/4 tsp Ginger powder - 1/4 tsp How I Made it: Heat 2 tblsp sugar with 1 tsp water on medium heat until the sugar melts and browns up. Take off the heat and carefully add the water and stir well. Atleast 2 weeks in advance , chop all the dry fruits and place them in an airtight container. Pour the rum on top of it, add the caramel syrup and allow to soak. On the day of baking, heat 3/4 cup of sugar with 2 tbsp water in a saucepan. The sugar will start melting. COntinue heating till the syrup turns brown or almost black in color. Take it off the stove and add the hot water and stir well. Allow to cool. Preheat oven to 350F and grease your cake pan. Sift together all the dry ingredients with the spices. Add the powdered nuts, mix well and keep aside. Beat the butter with powdered sugar until smooth and creamy. Add the egg yolks one at a time and mix well until well incorporated. Add in the dry ingredients slowly and mix until combined. Add the Vanilla essence, orange zest and Caramel syrup and combine everything together. Strain the rum soaked fruits (save the rum), and coat the fruits with some all-purpose flour and add the fruits into the cake batter. Fold the fruits into the cake evenly. Beat the Egg Whites until soft peaks form, add powdered sugar and continue to beat until the peaks look stiff and glossy. Gently fold the egg whites into the cake batter. Pour the cake batter into the cake pan and bake for 1 hour or until a toothpick inserted into the cake center comes out clean. After taking the cake out from the oven, immediately pour 2-3tblsp of the saved rum over the cake. Allow the cake to cool for 15 mins and then flip the cake pan onto a wire-rack. Once cooled brush the sweet rum all over the cake. Keep the cake covered with aluminium foil/plastic wrap and brush the cake with more Rum everyday until you cut the cake.

Serve with love!!!

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Kahlua Brownies | How to Jazz up Boxed brownies & A HAPPY NEW YEAR

I generally don't go for boxed brownies, why them when you can whip up some delicious fudgy brownies in a matter of minutes. But a friend of mine does so and she included a couple of boxes in a gift hamper that she gave me recently. Well I wanted to jazz them up and these kahlua brownies were a good choice. You get a very faint hint of the Kahlua and it just adds additional chocolaty-ness. These make perfect last minute inclusions in your holiday hamper because all you need to do is grab a brownie box and jazz them up just as I did.

On that note, I am ending this year with these brownies. I have a super yummy cake lined up to start the new year with and you will surely love it. Till then HAPPY NEW YEAR AND HAVE A GREAT YEAR AHEAD.

~*What U Need*~ Boxed brownie - 1 box Melted butter to replace the oil Instant coffee - 1 tsp Kahlua liquor - to replace the water Chocolate chips - 1/2 cup Walnuts - 1/2 cup Eggs - as per instructions How I Made it: Make the brownies following instructions on the back of the box replacing the oil with butter and the water with Kahlua. Add the coffee powder and mix well. Fold in the chocolate chips and walnuts. Bake as instructed.

Serve with a glass of milk!!!

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ABC Cake | Apple Banana Carrot Cake | Breakfast Cake

Well if you are looking for a bake which incorporates fruits, veggies, nuts and very little fat, then look no more, for I have a very simple breakfast cake for you today. Its filled with carrots, apple, banana and uses only quarter cup of sugar. Slice them up, toast 'em with some butter and serve it with some freshly squeezed orange juice or freshly brewed coffee and you have a delicious, kid-friendly breakfast to serve. So lets move on to the recipe.

~*What U Need*~ Whole wheat flour - 1 cup All purpose flour - 1/2 cup Brown sugar - 1/4 cup, packed Baking soda - 1/2 tsp Baking powder - 1/2 tsp Salt - 1/2 tsp Cinnamon - 1 tsp Canola oil - 2 tbsp Egg - 1 Honey - 2 tbsp Sour cream - 2 tbsp Whole milk - 1/4 cup Vanilla - 1 tsp Carrots - 1 cup, shredded Apple - 1, shredded Bananas - 2, mashed Walnuts - 1/2 cup Cranberries - 1/4 cup, dried How I Made it: Preheat oven to 350°. In a medium bowl, combine carrot, apple, sour cream, oil, egg, milk and vanilla; stir well. Add the mashed bananas and mix gently. Add honey and mix well. In a large bowl, combine all purpose and whole wheat flour, sugar, baking powder, baking soda, salt, and cinnamon; stir well with a whisk. Add the cranberries and walnuts and mix. Fold wet ingredients with the dry ingredients. Spoon batter into a bundt pan coated with cooking spray. Bake at 350° for about 40-50 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool cake completely on a wire rack.

Slice and serve!!!

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Banana Peanut Butter Granola

I like having oats for breakfast. Be it in the form of oatmeal or upma or dumplings, I like it anyways. It keeps me full on the tummy and makes me skip my mid-morning snack. Ever since I made my first successful batch of granola, I have been obsessed with it. One reason is that it is cheap when compared to the store bought ones, secondly you can flavor it the way you want and of everything you know what exactly is going into making it ~ whether it is high fructose corn syrup or pure maple syrup. The single over-ripe banana that was lying around made me try this variation. I added in some peanut butter since the huss is a fan of anything PB and what I got was granola with mild, very mild flavors of banana and peanut butter.

~*What U Need*~ Rolled oats - 2 cups Banana - 1, mashed Maple syrup - 2 tbsp Peanut butter - 4 tbsps Canola oil - 2 tbsp Cinnamon - 1/2 tsp(optional) Vanilla extract - 1/2 tsp Chopped nuts - 1/2 cup How I Made it: Preheat your oven to 350 degrees. In a saucepan, melt the peanut butter, maple syrup and oil in medium heat. Add in the mashed banana, vanilla, cinnamon and mix together. Cool slightly and add the oats, nuts and mix well till evenly coated. Spread the oats out in a thin layer on a cookie sheet. Bake for 25-30 minutes, stirring it once every 10 mins. Bake till evenly browned, remove from the oven and let them cool. Store in an air tight container in the refrigerator.

Serve with almond or coconut milk!!!

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100% Whole Wheat Banana Bread

Finally i cracked the code to a 100% whole wheat banana bread... Yes I made a banana bread that was full on wheat flour and zero on white flour. A banana bread that was moist, soft and not so crumbly... A banana bread with the right amount of sweetness and perfect for breakfast... And more of all, it is my own recipe. I didn't copy it from anywhere nor did I use any recipe for reference. The key here is using brown heavily speckled bananas, molasses and buttermilk. You know we need the right amount of wet ingredients to give the bread some moistness. And then use brown sugar, it adds more moisture and keeps your bread soft, moist and light.

The recipe is simple. Mix the wet ingreients, set aside. Mix the dry ingredients, set aside. Gently fold the wet into the dry. Tada and you have your batter. If you feel that your batter is two dry, then add a couple more tablespoons of buttermilk and mix gently. I used the Aashirvad atta that you get in Indian stores and I am not sure how the whole wheat pastry flour or white whole wheat flour would work on this recipe. Whatever you use, be sure that the batter is not too thick or too runny. However you have a point to note, the bread stays nice and soft and moist for two days but then it starts leaving off its moisture.

~*What U Need*~ Whole wheat flour - 1 3/4 cups Brown Sugar - 1/4 cup Molasses - 2 tbsp Baking powder - 1/2 tsp Baking soda - 1/2 tsp Vegetable oil - 1/3 cup Eggs - 2 Bananas, over ripe - 2, medium/ 1 cup Buttermilk - 1/4 cup+ 2 tbsp Walnuts - 1/2 cup, chopped Salt - 1/4 tsp How I Made it: Preheat oven to 350 F. Grease a 9x5 inch loaf pan. Mix flour, sugar, baking powder, soda salt, and nuts thoroughly. Mix oil and eggs together. Mix in bananas and molasses. Add the buttermilk and mix well. Add dry ingredients to banana mixture. Stir until just smooth. Pour into loaf pan. Bake for 45 minutes.

Slice and serve with milk!!!

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Apple Cinnamon Swirl Bread

I often think that I am young and healthy.. young and dynamic.. young and energetic just as I was in my 20s. And I was... I used to walk for hours and never get tired. I used to stand for hours and never get worn out. I used to shop for hours and never get exhausted. But with time your body wears out too and adapting to that change is very important. Now why am I talking this, because I learnt this lesson a week back only. I was down with back sprain and all because I carried the grocery bag. Now donot ask about the grocery bag, it must have weighed at least 15+ kgs and its been ages since I carried anything heavy. If I am right, ever since I had my son, I have not carried anything heavy. So Lesson learnt!!! Sticking to the handbag only!!!

Coming to this bread, you will love this if you like the combo of apple and cinnamon. We are total suckers for anything cinnamon-y apple and so the bread was a big hit at home. And the walnuts adds that needed crunch. You will totally fall for this bread. One thing that I would like mention here is "roll the dough tightly". I missed this I guess. Can you see how open the second swirl looks? It makes it difficult to slice the bread. So be pretty careful when you roll the dough.

The dough is highly customizable. You could leave out the apples totally or you could add in some raisins or you could skip the walnuts, its all your choice.

Adapted from here Prep time: 20 mins; Cooking time: 55 mins; Serving size - 1 slice; Serves - 12 slices ~*What U Need*~ Bread flour - 2 cups, divided Active dry yeast - 1 package or Instant yeast - 1 1/2 tsp Salt - 1 tsp Sugar - 2 heaped tbsps Water - 1/2 cup Milk - 1/4 cup Butter - 2 tbsp, softened For the Filling or swirl: Sugar - 1/3, I used a combo of regular and brown Cinnamon - 2 tsp Butter - 1/2 tbsp, I used ghee Apples - 1 cup, diced Walnuts - 1/3 cup, chopped How I Made it: Heat water to lukewarm with the sugar and sprinkle the yeast on top. Set aside for 10 mins and allow to froth. Combine 1/2 cup of bread flour, and salt in a large mixer bowl; Add the yeast mixture, butter and mix on low speed until incorporated. Add remaining bread flour 1/2 cup at a time, mixing just until combined. Switch out the flat beater for a dough hook, and knead dough for 5 minutes until smooth and elastic (if dough is sticky, add flour 1 tablespoon at a time – I added an additional 1/4 cup). The dough is ready when smooth and tacky (dough will stick to the finger, then release). Place dough in a large bowl coated with cooking spray and cover with plastic. Let the dough rise in a warm place until doubled in size (about 30 minutes). Punch dough down and cover and let rest for 10 minutes. Whisk together sugar and cinnamon in a small bowl. Use a lightly floured rolling pin to roll each section into a 9 x 13-inch rectangle. Leaving a 1/2-inch border, brush sections with melted butter and sprinkle evenly with cinnamon sugar. Divide apple pieces and walnuts evenly over dough; press gently into dough with rolling pin. Starting with a short end, roll each rectangle into a log, pinching dough to seal seam and ends. Spray a 9 x 5-inch loaf pan with nonstick spray and place dough seam-side down in pan. Cover loosely with plastic sprayed with nonstick spray and let rise in a warm place until doubled in size, about 30 minutes. Preheat oven to 350F. Bake bread for 30 minutes, then tent with foil. Continue to bake another 25 minutes until loaves are deep golden and sound hollow when tapped. Cool in the pan on wire rack for 10 minutes; turn out of pan to cool completely. Calories – 175 (per slice); Carbs – 30

Serve warm for breakfast!!!

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Apple & Spinach Salad with Pesto Dressing

I always have a jar of coriander pesto in my pantry. Its so versatile ~ I spread it on toasts, I stir it into whole grain pastas or I use it to make salad dressing. All you need to do is stir 2 tbsp of pesto with some olive oil to thin it out and then season it as needed. You could add some grated parmesan cheese or if you are a fan of sour cream then a tablespoon of low fat sour cream will never harm you.

BTW, please do not get alarmed at the variety of salads that I am throwing at your face. This is the last of the lot and the next recipe that is gonna come is gonna be a show-stopper for sure. Well, atleast for hardcore non-vegetarians.

~*What U Need*~ Baby Spinach - 1 cup Walnuts - a handful Apple - 1, sliced Pesto - 2 tbsp Olive oil - 1 tbsp Apple Cider Vinegar - 1 tsp Sour cream - 1/2 tbsp(optional) How I Made it: Rinse and pat dry the spinach. Chop the walnuts. Assemble the salad by placing the spinach first followed by the apples and walnuts. Mix the dressing ingredients and spoon over the salad.

Serve immediately!!!

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Apple Walnut Salad with Peanut Butter dressing

Falling in row with the cucumber coriander salad, here is the next one of the lot. Sliced honey crisp apples with a generous dose of chopped walnuts and peanut butter dressing.

Salads are my go to food when I want to detox my body. A bowl of salad, an exercise regime and gallons of water ~ I would call it a day. But since the onset of winter, my exercise routine has never been the same. I do aerobics but I have never been regular. So I make it a point to stick to the salad regimen atleast. This week is one such week where I am cleansing my body with kale smoothies and spinach salads. I felt like having something sweet and hence took a break from the regular salads and made this apple walnut salad.

Okay, so I thought that I could give you a glance of the pie that is the reason behind all this hooplah. *drum rolls* Here is the Caramel Pecan Silk Supreme which was gifted to me by the huss for Valentines day. I could best describe it as *heaven on a plate*. Look at that layers, how sinful does that look.

~*What U Need*~ Honey Crisp apples - 2 Walnuts - 1/2 cup Lemon juice - 1/2 tsp Peanut butter - 2 tbsp Maple syrup - 1 tsp Chia seeds - 1 tbsp(optional) How I Made it: Mix peanut butter, maple syrup and chia seeds. Set aside. Slice the apples and coat with lime juice. In a serving bowl, place the apples and top with walnuts. Drizzle the dressing.

Serve!!!

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Nutella Brownies for 3 years of blogging

I had to post this atleast before the month ends. Yes, theres a reason, no there are two reasons. You know one of them ~ the 22nd. Just 3 more months and our prince is gonna be '2'. Yes, he is gonna reach "the terrible twos" in another 3 months and I have started thinking about birthday themes. Not that he is not terrible now, he is one naughty boy and he wonders us everyday with his daily pranks. To us our boy has already started his era of terrible twos and is taking every bit of it seriously.

Moving on to the second reason, its been 3 years of boo-ti-ful blogging. Yes, 3 years of on and off blogging. I have never held on to a passion so sincerely and this blog baby is so special to me for that reason. Blogging has introduced me to so many people who have been there no matter what. Blogging has introduced me to different cuisines and I have never been hesitant to try new foods. And then there is baking. I would have never found my passion for baking had it not been for blogging. I take this chance to thank all my boo-ti-ful readers for all the support that you have been giving me throughout my blogging journey.

Coming to these brownies, as much I love brownies, I never try them that frequently. They are loaded with calories in every bite and the amount of butter that goes into creating a brownie makes me to bake it only as an occasional treat. So when it was time to bake for the 22nd along with the "blogiversary", I started going through my BROWNIES pinterest board. These nutella brownies seemed to be calling out my name by every letter and so I set out baking explaining every little action to pappu who seemed to be hooked to the whole brownie baking episode.

The brownies turned out perfect with that crackled crust and chewy fudgy centre. The waiting time was daunting by every second and we got restless with every ticking second. Finally we got to cut it after 15 mins, one bite and we went weak on the knees. It was every bit a brownie had to be and pappu enjoyed it dancing around as he munched on his treat. And then I decided, from next month on it is gonna be a brownie/blondie for the 22nd of every month.

Adapted from here Prep time: 15 mins; Cooking time: 30 mins; Makes: 9-16 ~*What U Need*~ All purpose flour - 1/2 cup Cocoa powder - 6 tbsp Sugar - 1 cup, scant Butter - 1/2 cup, I used salted Vanilla - 1 tsp Eggs - 2, room temperature Baking powder - 1/4 tsp Salt - a pinch, skip if using salted butter Nutella - 1/2 cup Walnuts - 1/4 cup How I Made it: Preheat oven to 350F and line a 8x8 square baking pan with parchment paper. Leave some paper hanging on either sides of the pan for easy removal of brownies. Sieve flour, cocoa powder, baking powder, and salt in a medium bowl. Meanwhile melt the nutella using a double boiler method or in your microwave till runny. Melt butter in a saucepan. (I don't know why I used a double boiler. Don't be like me.). Then whisk in sugar and vanilla. When slightly cooled beat in one egg at a time till fully combined. Stir flour mixture into egg mixture until fully combined. Stir in melted nutella. Fold in walnuts. Pour into prepared pan and bake for 25-30 mins. A toothpick inserted should come out with some moist crumbs and no wet batter. Let cool completely atleast overnight.

Dig in with some cold milk.

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