Radhika Kalmegh

June 2, 2020June 2, 2020

Iced Lemon-Almond Tea Cake

Amazing treat that is soft and light, just to have something with tea as a snack or a very elegant looking evening delicacy.

Ingredients:

¼ cup + 1 tbsp lemon juice
½ cup semolina
2 large eggs
¼ cup + 2 tbsp all-purpose flour
½ cup almond flour
1 tsp baking powder
¼ tsp salt
½ cup unsalted butter
¼ cup + 3 tbsp sugar
1 tbsp lemon zest
Almond flakes to garnish

Icing :

1 cup powdered sugar
2 tbsp lemon juice

Tips:

Put a parchment paper baking sheet in the loaf pan after greasing the pan and lightly grease the parchment paper also. This helps to get the cake out easily after its baked.
For best results and easy maneuvering of the ingredients use butter and eggs at room temperature.
Duration of baking may change with different ovens, so let the cake cook for 12 mins straight and from then on check every 2-3 minutes so that the cake doesn’t burn.

Iced Lemon-Almond Tea Cake

Directions:

Preheat the oven to 350 degree F.
Grease a 9×5 loaf pan with non-stick cooking spray.
Take a big glass bowl and add lemon juice to semolina and keep aside.
In another bowl, butter, eggs, lemon zest, sugar, and mix well.
Then, add all-purpose flour, almond flour, baking powder and salt to the mixture and mix well.
In the end, add the kept aside mix of lemon juice and semolina to the mixture and mix well.
Pour the batter in the loaf pan and sprinkle almond flakes on top.
To make glaze or icing, whisk powdered sugar and lemon juice together till it gets to a pourable consistency and keep aside.
Bake until a toothpick inserted into the center comes out clean around 20 to 25 min.
Let the bread cool for 15 minutes in the pan, then remove it from the pan but cool completely before drizzling the cake with glaze.
Cool the cake in refrigerator, then cut and serve.

May 18, 2020May 18, 2020

This is one of the classic recipes that goes with the weather and your current spring mood. Amazing tangy taste and goodness of lemon in a mouthwatering cookie.Trust me you are going to love it. Now make it already.

Ingredients:

½ cup unsalted butter
½ cup powdered sugar
1 and ½ tsp lemon extract
1 tbsp lemon juice
3-5 drops of yellow food coloring
1cup and 2 tbsp all-purpose flour
¼ tsp salt

For Snowball Cookies:

½ cup powdered sugar

Tips:

Use ingredients at room temperature.
After the mixture is ready keep it in refrigerator for 15 minutes so that it becomes easy to manage but if it still sticks to the hand lightly grease your hands with butter.
Try to keep the size of the dough balls same, using 1 tbsp spoon, so that each of them takes same time to bake.
Baking time depends on the kind of oven you are using so keep an eye on the cookies after 10 minutes. They can easily get overbaked and very hard to bite.

Lemon Cookies

Directions:

Preheat the oven to 350 degree F.
Mix all the wet ingredients in a big bowl with a whisk.
Sieve and fold in the dry ingredients slowly.
Prepare a baking tray by lining it with a parchment paper baking sheet.
Arrange the dough balls on the baking tray about 2-3 inches apart.
Bake for 10-12 minutes until brown around the edges.
Let the cookies cool and keep aside to cool.
When cookies are slightly warm roll them in the powdered sugar to make them into snowball cookies.
Cool them in the refrigerator and dip them in powdered sugar again so that the sugar sticks to the cookie and enjoy.

April 25, 2020April 25, 2020

Chewy Chocolate Cookies

This is one of those recipes that goes with anything and everything milk, tea, coffee or ice cream, liked by kids and adults alike. There can be a lot variations to this recipe depending on what kind of cookie you want dense, cakey or chewy. Here, is a very simple, quick and tasty recipe for a chewy chocolate cookie.

Ingredients:

½ cup brown sugar
1 large egg
1 tsp vanilla extract
4 oz semi sweet baking chocolate
1tbsp unsalted butter
1 cup all-purpose flour
½ tbsp corn starch
½ tsp baking soda
½ tsp salt
¼ cup chopped walnuts

Tips:

Use the unsalted butter and egg at room temperature.
Do not work the dough too much, it will make the cookies hard to bite.
After the mixture is ready keep it in refrigerator for 15 minutes so that it becomes easy to manage but if it still sticks to the hand lightly grease your hands with butter.
Try to keep the size of the dough balls same, using 2 tbsp spoon, so that each of them takes same time to bake.
The shape will come out like a ball but after baking when cookies are just out of oven and warm press them at the top with a spatula for a more cookie like shape.
Baking time depends on the kind of oven you are using so keep an eye on the cookies after 9 minutes. They can easily get over baked and very hard to bite.

Chewy Chocolate Cookies

Directions:

Preheat the oven to 325 degree F.
Melt the chocolate and butter in the microwave by putting the bowl in microwave for 30 second intervals twice.
Mix the egg with brown sugar in a big bowl with a whisk.
Add the vanilla extract and room temperature melted chocolate to the mixture and mix well.
Sift the flour, corn starch, baking soda and salt into the mixture
At the end, fold in the chopped walnuts. And make a soft dough.
Cover the dough and put in the refrigerator for 15 mins.
Prepare a baking tray by lining it with a parchment paper baking sheet.
Arrange the dough balls on the baking tray about 2-3 inches apart.
Bake for 11-13 minutes until brown around the edges.
Let the cookies cool and then enjoy.

April 18, 2020April 19, 2020

No Bake Chocolate Cheesecake

This is a very easy to make no bake cheesecake with minimum ingredients. Chocolate, Oreos and Nutella, well everything yummy and delicious. Involve your children and get them interested in baking (well essentially just mixing and freezing) with this recipe. Effort is tiny and outcome is tasty so, go for it.

Ingredients:

For Crust:

30 Oreo thin cookies (more is fine)
2 tbsp melted unsalted butter

For Cheesecake:

2 cream cheese packs (8 oz each)
¼ cup sour cream
½ cup icing sugar
1 tsp vanilla extract
½ cup Nutella

For Decorating:

2 oz chocolate
1tbsp softened unsalted butter

Tips:

Use butter, cream cheese and sour cream at room temperature.
If the cheesecake slices are melting a little at the edges, keep it in the freezer for 2 to 3 minutes just before serving.
Butter the pan before putting the crumb crust in the pan to remove the cheesecake easily later.

No Bake Chocolate Cheesecake

Directions:

Put Oreo cookies in a small grinder and crush them until the crumbs are very fine.

Pour crumbs into a large bowl, add melted and slightly cooled butter to it, and stir until well combined.

Press the crumb mixture into a 9-inch springform pan or a 9 -inch pie pan , spread and press flat.

Chill crust in freezer for at least 10 minutes.

Using an electric mixer, beat the cream cheese in a large bowl until smooth. Beat in the icing sugar and sour cream, scraping the sides of the bowl, as necessary.

Add and fold the vanilla extract and Nutella slowly and carefully .

Pour the filling into the crust. Cover with plastic wrap if you want and refrigerate until firm, 2 ½ to 3 hours.

Remove cheesecake and put some melted chocolate strokes on top and its ready to serve.

April 11, 2020April 14, 2020

Sour Cream Pecan Coffee Cake

Coffee cake, as opposed to the name suggests, has no coffee in it but rather is meant to be enjoyed with a good cup of coffee in your time of leisure. Because eating coffee cake can’t be rushed, making it is also quite indulging. Well, then let’s get to it already!

Ingredients:

For the Streusel:

1 ½ cup chopped pecans
1/3 cup white sugar
1/3 cup brown sugar
3 tbsp melted butter
1/8 teaspoon salt
1 teaspoon cinnamon powder

For the Cake:

½ cup softened butter
1 cup white granulated sugar
2 large eggs
1 cup sour cream
1 ½ teaspoons vanilla extract
2 cups all-purpose flour
½ teaspoon fine salt
¾ teaspoon baking soda
1 teaspoon baking powder

Tips:

Make slices of the cake and take it out the pan, don’t take the whole cake out the tray because it might mess up the layers.
For best results and easy maneuvering of the ingredients use butter, eggs and sour cream at room temperature.
Duration of baking may change with different ovens, so let the cake cook for 25 minutes straight and from then on check every 3 minutes so that the cake doesn’t burn.

Sour Cream Pecan Coffee Cake

Directions:

Preheat the oven to 350 degree F.
Grease a 9×5 loaf pan with non-stick cooking spray or butter.
To make streusel, mix chopped pecans with brown sugar and granulated sugar. Then, add melted butter and mix well. And in the end, add salt and cinnamon powder. Keep it aside.
To make the cake batter, in a big glass bowl, add butter, sugar, eggs, sour cream and vanilla, then mix until the mixture becomes smooth.
Sift flour, baking powder, baking soda and salt into the bowl and mix until the mixture is smooth.
Alternate the cake batter layer and streusel in the cake pan.
Bake at 350 for 30-35 minutes, or until a skewer comes out clean.
Let the cake cool completely before slicing and serving.

April 3, 2020April 4, 2020

Banana Chocolate Bread Loaf

Leftover ripe bananas that are about to go bad and just some chocolate bar lying around the home pantry are the only ingredients( & a little more) needed for this amazing, moist and easy to make breakfast bread. Enjoy!

Ingredients:

3 ripe bananas mashed well
1/3 cup vegetable oil
2/3 cup sugar
2 large eggs
1/3 cup water
1 tsp vanilla extract
1 and 2/3 cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 tsp cinnamon powder (optional)
¼ cup chopped pecans
Icing sugar to sprinkle

Tips:

Put a parchment paper baking sheet in the loaf pan after greasing the pan and lightly grease the parchment paper also. This helps to get the bread out easily after its baked.
For best results and easy maneuvering of the ingredients use butter, eggs and sour cream at room temperature.
Duration of baking may change with different ovens, so let the bread cook for 35 minutes straight and from then on check every 5 minutes so that the bread doesn’t burn.

Banana Chocolate Bread Loaf

Directions:

Preheat the oven to 350 degree F.
Grease a 9×5 loaf pan with non-stick cooking spray.
Take a big glass bowl and add butter, sugar, eggs, sour cream and vanilla, then mix until the mixture becomes smooth.
Sift flour, cocoa powder, baking soda and salt into the bowl and mix until the mixture is smooth.
Gently fold in the chocolate chips until they are evenly distributed.
Pour the batter in the loaf pan.
Bake until a toothpick inserted into the center comes out clean around 50 to 55 min.
Let the bread cool for 15 minutes in the pan, then remove it from the pan but cool completely before slicing and serving.

March 27, 2020March 28, 2020

Chocolate Orange-Zest Fudge Truffles

This one is a chocolaty treat great for birthday parties, gift giving or just as something to keep at home for offering to guests. These are super delicious and something you can make with your kids.

Ingredients for Fudge:

10 oz Baking semi-sweet chocolate
14 oz Condensed milk
1 tbsp Orange zest (grate an orange with its skin on a grater to get some orange zest)
Sea Salt to sprinkle

Ingredients for Coating:

8 oz semi-sweet chocolate

Chocolate Orange-Zest Fudge Truffles

Tips:

Always use a heavy bottom pan for making fudge so it doesn’t stick or get burnt.
For best results and easy maneuvering use ingredients at room temperature.
For clean cuts in the fudge, dip the knife in warm water and wipe it before each cut.
While coating the fudge pieces, do it one by one otherwise putting more pieces in melted chocolate at once might cool the chocolate too fast.

Directions:

Grease a 8×8 inch square pan with butter. Line the pan with the parchment paper.
Cut the chocolate bar in smaller chunks so they can easily melt.

Place a heavy bottom pan on a low flame and add condensed milk, orange zest and chopped chocolate chunks to it.

Keep stirring for 2-3 minutes or until the chocolate is melted and the whole mixture is well blended.

Pour the chocolate mixture immediately in the pan and smooth it out with a spatula.

Refrigerate it for 2-3 hours or until properly set.
Cut it into truffle size pieces and keep it aside.
Chop chocolate meant for coating into small pieces.
Melt it in a microwave by heating it for 30 seconds and then mixing. Repeat the process 2- 3 times.

After the chocolate is melted, use it to cover fudge pieces one by one using a fork.
Sprinkle the chocolate coated fudge pieces with some sea salt and put them in the refrigerator to cool for 2-3 hours.

Take them out and store it in an air tight storage box.

March 20, 2020March 20, 2020

Oatmeal Banana Muffins

These are amazing sugar-free and tasty treats for your kids that you can give them as evening snacks. These are easy to make and a very healthy option to have as a dessert.

Ingredients:

½ cup olive oil
¼ cup honey
2 eggs
1 tsp vanilla extract
3 ripe bananas to be mashed
½ cup whole wheat flour
1 and ¼ cup oat flour
2 tsp baking powder
½ tsp baking soda
½ tsp cinnamon powder
¼ tsp salt
1 cup semi-sweet chocolate chips

Oatmeal Banana Muffins

Tips:

For best results and easy maneuvering of the ingredients use eggs at room temperature.
Duration of baking may change with different ovens, so let the cupcakes bake for 15 minutes straight and from then on check every 1 minute so that cupcakes don’t burn.
If you don’t have oat flour, you can always make some at home by grinding some oats in the mixer but measure the flour in cups after grinding.

Directions:

1. Preheat the oven to 400 degree F.

2. Line the cupcake tray with the cupcake liner or spray it with cooking spray.

3. In a big glass bowl, add oat flour and whole wheat flour and mix well.

4. Add baking soda, baking powder, salt and cinnamon powder and mix well.

5. Add room temperature eggs, olive oil and honey in the mixture.

6. Gently fold in the chocolate chips to the mixture.

7. In another bowl, mash ripe bananas with a fork.

8. Add mashed bananas and vanilla extract to flour mixture and mix well.

9. Pour the batter in the tray and put some chocolate chips on top.

10. Bake until a toothpick inserted into the center comes out clean around 20-22 mins.

11. Let the cupcakes cool completely in the tray before serving.

March 2, 2020March 2, 2020

Devil’s Food Cake

As the name suggests, this cake is devilishly chocolaty. The cake has a chocolate base, chocolate frosting and a chocolate garnish. It’s a very indulgent dessert but once in a while you deserve it.

Ingredients:

These are the ingredients to make one round 9-inch cake. But I wanted to make a 9-inch 2-tier cake for which I had to repeat the process and make this cake twice.

1 ½ cup all-purpose flour

1 ⅓ cup superfine sugar

½ cup cocoa powder

¾ tsp baking soda

¼ tsp salt

½ cup unsalted butter, cut into pieces

½ cup boiling water

1 tbsp instant coffee

½ cup milk

1 tsp vanilla extract

2 large eggs, room temperature

Ingredients for the Fudge Frosting:

12 oz semisweet chocolate, chopped

1 ¾ cup whipping cream

½ cup sour cream

½ tsp vanilla extract

1 pinch salt

Baking Directions for the Cake:

1. For the cake, preheat the oven to 350ºF. Grease a 9-inch cake pan and line the bottom with parchment paper.

2. Sift the flour, sugar, cocoa powder, baking soda and salt into a large mixing bowl and add butter to it.

3. Stir the hot coffee, milk and vanilla together and add it all at once to the flour mixture, blending until smooth.

4.Break the eggs and add them to the batter. Mix well until well blended.

5.Pour the batter in the prepared pan and tap it on the counter to eliminate any bubbles.

6. Bake the cake for about 30-35 minutes, until a tester inserted in the center of the cake comes out clean. Cool the cake completely to room temperature before putting the frosting.

Directions for the Fudge Frosting:

For the frosting, place the chocolate and cream in a metal bowl and place it over a pot of barely simmering water.
Stir the chocolate and cream occasionally and gently until all the chocolate has melted and the mixture is smooth.
Remove the bowl from the heat and whisk in the sour cream, vanilla and salt. Let the mixture cool completely to room temperature, stir occasionally.
Once cooled to a thicker consistency, whisk by hand to thicken just until spreadable consistency.
Place the cake on your serving plate and, if needed, trim the cake to level it. Spread a generous layer of the frosting over the top of the cake.
Spread frosting over the top and then the sides of the cake. Chill the cake for at least 2 hours.

February 22, 2020

Chocolate cake with Nutella Frosting

This is a recipe for a small, decadent cake that can be baked for a small intimate celebration. It is a very easy recipe where you can decorate the cake creatively and make it festive. So here it is.his is a recipe for a small, decadent cake that can be baked for a small intimate celebration. It is a very easy recipe where you can decorate the cake creatively and make it festive. So here it is.

Ingredients for cake:

½ cup + 3 tbsp all-purpose flour
¼ cup unsalted butter at room temperature
2/3 cup sugar
1 egg
6 tbsp cocoa powder
¼ tsp baking soda
1/8 tsp salt
1-2 tbsp milk
1 tsp vanilla extract

Ingredients Nutella Cream Cheese Frosting :

4oz cream cheese at room temperature
¼ cup unsalted butter at room temperature
2 cups icing sugar
1tsp vanilla extract
6 tbsp Nutella
2 tbsp cocoa powder

Tips:

Put a parchment paper baking sheet in the cake pan after greasing the pan and lightly grease the parchment paper also. This helps to get the cake out easily after its baked.
For best results and easy maneuvering use ingredients at room temperature.
Duration of baking may change with different ovens, so let the cake cook for 16 minutes straight and from then on check every minute so that the cake doesn’t burn.

Directions:

Preheat oven at 350°F.
Prepare an 8-inch round cake pan by greasing and laying with parchment paper on the bottom of the pan.
Whisk sugar and butter together in a large bowl. Add the eggs, milk and vanilla extract, and mix it well.

Sift all the dry ingredients that is flour, cocoa powder, baking soda, salt and add it to the wet mixture.

If the batter is too stiff, adjust the consistency by adding a little amount of milk at a time.

Pour the batter in the greased pan and tap the pan to release air bubbles.

Bake at 350°F for 16-20 minutes. Test the cake with a knife or skewer in the center to make sure the cake is well cooked. Keep it aside and let it cool.