Sunday, February 28, 2010
Yesterday was a busy day. The sun was out and everything seemed a litter brighter. I made the best waffles. Yes, they were made with a little help from some waffle mix but who said waffle mixes were bad. Archer Farms makes real mean waffle mixes. They are just right and like everything that tastes amazing, they melt in your mouth. In the evening I made some paysam. Amma had told me that it was an auspicious day and it would be nice to make some paysam. Since it's easier to get brown rice out here, I made some rice paysam. My best friend Mady would have probably screamed for joy because like me she too has this incredible love for paysams. Ah, I miss home so much sometimes, the smell of some foods just take you back. Paysam does that for me.
Friday, February 26, 2010
Thursday, February 25, 2010
Wednesday, February 24, 2010
Monday, February 22, 2010
Saturday, February 20, 2010
I want to send out a big thanks to everyone who takes time off to stop by my blog. It means so much! The cheesecake I made last night came out well. But do prepare it at least 7 hours in advance. Trust me it is worth every single hour. The deal is, is that this cake needs to set for a long time after it bakes. Last night I prepared the cake 3 hours before dinner. I read the recipe and it said the cake needs to be cooled on a rack for an hour after it baked and then it needed to set in the fridge for another 8 hours. Now, it takes about an hour to bake the silly thing and then an hour to cool on a rack, before it goes into the fridge. The silly impatient fool that I am, left it in the fridge only for about an hour or so. When I served it for dinner it was a little creamier than it should have been. It tasted good but I, being the weirdo that I am, fussed about how it was not perfect. This morning though, I was pleasantly surprised when I was greeted with a fully set cheesecake. It was moist, creamy, and melted in the mouth. Perfect! I just wish I did not go against the recipe last night and just made it earlier in the day. But like I said its not like it tasted bad last night, it was just that its texture was perfected by it sitting pretty in my fridge. About why I was late when it came to preparing my cake, I plainly got distracted by my lovely husband's want to buy me a food processor. We got one yesterday and it's the best thing that happened to my life. Well, besides marrying the man who bought it for me. Okay, I will stop this foolishness now and give you the recipe for this gorgeous cheesecake. I got the recipe on the food network website and it is by Giada De Laurentiis. I never knew much about her till I got to the states but judging from this recipe, she is really good.
- 1 cup slivered almonds, lightly toasted
- 2/3 cup graham cracker crumbs
- 3 tablespoons sugar
- 1 tablespoon unsalted butter, melted
- 2 (8-ounce) packages cream cheese, room temperature
- 2 (8-ounce) containers mascarpone cheese, room temperature
- 1 1/4 cups sugar
- 2 teaspoons fresh lemon juice
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
- 1/2 cup chocolate-hazelnut spread (recommended: Nutella)
- 1/4 cup whipping cream
For the crust: Preheat oven to 350 degrees F.
Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.
For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.
Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.
Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.
Friday, February 19, 2010
Thursday, February 18, 2010
Tuesday, February 16, 2010
Sandeep was not at home when I baked the pie. So I waited until he got back to cut piece of it. I did not have ready-made pie crust so I made it from scratch. Trust me, it was totally worth it! The crust was melt in your mouth and oh-so flaky. The filling was like warm caramel with sweet and chewy pecans. I love pecan pies! Trust me this is a great recipe. Such dreamy pie! Done!
I love pecans and today I finally got to make my first pecan pie. Sadly, I could not make a tradional pecan pie since I did not have corn syrup and I know Sandeep will probably pass out if I tell him that I needed to go to the store again. So I looked hard and found a honey pecan pie recipe that did not need corn syrup! So here it is, from pecanpierecipe.com;
|1 cup Honey|
3 Eggs, lightly beaten
3 tablespoons Butter
1 teaspoon Vanilla Extract
1 cup chopped Pecans
Dash of Nutmeg
1 (9-inch) Piecrust Shell, unbaked
1. Preheat oven to 325 F.
2. Bring honey to a boil in medium saucepan.
3. Immediately remove honey from heat.
4. Stir a very small amount of the honey into the eggs. Go slow or the eggs could scramble. Stir constantly.
5. Return honey egg mixture to the sauce pan, continuing to stir constantly.
6. Gently boil.
7. Fold in butter, vanilla, and nutmeg.
8. Add pecans.
9. Pour pecan pie mixture into unbaked pie shell.
10. Bake 30 minutes or until filling is set.
Monday, February 15, 2010
Saturday, February 13, 2010
Friday, February 12, 2010
It started snowing today after I baked the cupcakes and Sandeep felt like some hot cocoa. We had bought some instant hot chocolate from Brussels, so this was a good opportunity to finally make use of it. I teamed it up with some chocolate-hazelnut biscotti we had picked up from Trader Joe's. Perfect snow day!
Well its our first valentines so I decided to bake some of my favorite chocolate walnut cupcakes with dark chocolate and marshmallow frosting. They melt in your mouth and the rich chocolate frosting is perfect for dark chocolate lovers.
For this you need:
1 and 1/2 cup flour
1/3 cup cocoa powder
1 tsp baking soda
1/3 cup chopped walnuts
1 cup water
1/2 cup oil
1 tbs white vinegar
and 1 cup sugar
This is as simple as it gets. Mix all the dry ingredients together. Then in a separate bowl mix all the wet ingredients and then stir in the sugar. pour this mixture in with the dry mixture and stir well till all the lumps and bumps disappear. Line your cupcake tray with cupcake paper and spoon the mixture in. Bake at 350 for about 30 minutes.
While its baking melt a large bar of dark chocolate (226gms) with about 4 tbs of milk I usually just put both the ingredients in a Pyrex bowl and pop it in the microwave for about a minute or two. But keep a check on it as it tends to burn real easy or bowl over. But if done well it taste oh-so-amazing. Once the chocolate melts into the milk just mix it all up till its smooth, creamy and glossy. I added mini marshmallows to the frosting to add a little light to the texture. Once the cupcakes are out of the oven and cooled, just scoop a large dollop of frosting onto each of the cakes. I put whipped cream on some of the cupcakes cos I know many people who hate dark chocolate (I know! can you believe it!). DONE!