Salted Caramel Fudge Truffles

I had planned to post this Salted Caramel Fudge recipe for New Year, but the first post of the year got delayed this far… These chocolate dipped, melt- in-mouth caramel truffles are really addictive and I must warn you that you will not be able to stop with just one truffle :) I made these truffles on stove top, but it can be made completely on a microwave and I will be sharing both methods below.  These Truffles are great as one of the items on a dessert table for parties and also are a great option for gifting... Do try these as a Valentine’s day special and let me know how you liked it...

Salted Caramel Fudge Truffles
(Recipe from here)

Ingredients:
Unsalted Butter - 60 grams (1/4 cup)
Sweetened Condensed Milk - 240 ml (1 cup)
Brown Sugar - 90 grams (1/2 cup)
White Chocolate - 150 grams (1 cup), broken into pieces
Sea Salt - 1/2 teaspoon
Dark or Milk chocolate - 300 grams (2 cups)
Crushed peanut or hazelnuts, optional

Method:

Stove Stop Method:

• In a medium saucepan, add condensed milk, brown sugar and butter. Place on low heat and stir together until combined and the sugar is dissolved.
• Turn up the heat to medium and continue to stir until the mixture is simmering and starts to thicken. This may take 5-6 minutes in which time the caramel will be very thick and golden in colour.
• Remove the caramel mixture from the heat and stir in all the white chocolate. Give it a good stir to make sure the chocolate is melted and mixture is smooth. Lastly, stir in sea salt.
• Place caramel fudge in the fridge to firm up for at least 3-4 hours.
• Leave the caramel fudge at room temperature for 5 minutes.
• Meanwhile, melt the chocolate over a double boiler, stirring until the chocolate is melted and smooth.
• Scoop out tablespoons of the caramel fudge and roll into a ball.
• Dip each ball into the melted dark chocolate. Use a fork to scoop out the ball and place on an oven tray lined with baking paper.
• Repeat with remaining caramel fudge truffles. Top each truffle with crushed nuts (if using).
• Store truffles in the fridge.

Microwave Method:

• In a microwave-safe bowl add butter, sweetened condensed milk and brown sugar.
• Heat in the microwave for approximately 3 minutes, stopping to stir every minute. By the end of the 3 minutes, the butter will be completely melted and the sugar is dissolved. 
• Give the caramel a good stir, then heat for another 3 minutes, making sure you stir every 30 seconds. If you don’t stir the caramel will get too hot and bubble over. 
• The caramel wil be very thick and golden in colour. 
• Add white chocolate. Give it a good stir to make sure the chocolate is melted and mixture is smooth. 
• Lastly, stir in sea salt.
• Place caramel fudge in the fridge to firm up for at least 3-4 hours.
• Leave the caramel fudge at room temperature for 5 minutes.
• Meanwhile, melt the chocolate in the microwave, stirring every 30 seconds, until melted and smooth.
• Scoop out tablespoons of the caramel fudge and roll into a ball.
• Dip each ball into the melted dark chocolate. Use a fork to scoop out the ball and place on an oven tray lined with baking paper.
• Repeat with remaining caramel fudge truffles. Top each truffle with crushed nuts (if using).
• Store truffles in the fridge.

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Chocolate and Coffee Mousse Entremets’ with Chocolate Mirror Glaze

As always an intention of a short break somehow gets extended to several months!! After a great eight weeks of summer vacation we came back last month. By the time I settled down, my son’s mid-term exam had started! Anyway to compensate for the five month long gap, today, I have come up with a lengthy dessert post for you all :) :) 

An entremet or entremets is in modern French cuisine a small dish served between courses or simply a dessert. It is a multi-layered mousse-based cake with various complementary flavours and varying textural contrasts. Entremets are the perfect dessert for someone who likes a little bit of everything. This dessert consists of a brownie base, two types of mousses and a mirror glaze. The recipe is long, but with a little patience and planning ahead of time, it is quiet easy to make. As you all know I am a huge fan of making individual desserts and hence I set this in small dessert rings but you can just as easily set it in an 8 inch cake ring or loose bottom cake tin. This was an experimental trial for our wedding anniversary last month. Both the mousse recipes are from previous posts of mine. This is the first time I am trying my hands on chocolate mirror glaze. We really loved the different textures and flavours in this dessert. Do try this on your special day and let me know the outcome....

Chocolate and Coffee Mousse Entremets’ with Chocolate Mirror Glaze Recipe 

Chocolate Brownies

Ingredients:

White sugar - 1 cup

Butter - ½ cup

Cocoa powder - ¼ cup

Vanilla essence - ½ tsp

Eggs - 2

All-purpose flour - ¾ cup

Baking powder - ¼ tsp

Salt - ¼ tsp

Walnut halves - ¼ cup

Method:

• Melt the butter or margarine and mix all ingredients in the order given.
• Bake at 350˚F (175˚C) for 20 to 25 minutes in a 9 x 13 inch greased pan.
• Once the brownie has completely cooled cut out 6 rounds with small dessert rings (I used 2.5” rings).

Coffee Mousse

Ingredients:

Egg yolk - 1

Sugar - ¼ cup (50g)

Corn flour - ¾ tbsp 

Warm milk - 1/3 cup (80ml)

Vanilla essence - ¼ tsp 

Instant coffee - ½ tbsp

Rum / Coffee Liqueur - 1 tbsp (optional) 

Gelatine powder - ¼ tbsp 

Cold water - 1 tbsp 

Whipping cream - ½ cup (120g), 35% fat, chilled

Method:

• Stir egg yolk with sugar until creamy and pale yellow coloured. Stir in corn starch. Gradually whisk in the warm milk until completely combined.
• Place the yolks mixture into a small saucepan and cook over low heat while stirring until boils and thickens.
• Remove from heat and stir in vanilla essence and instant coffee. Let it cool.
• Dissolve gelatine in 1tbsp cold water and let it swell for about 5 to 10 minutes. Place over low heat just until the gelatine dissolves and then pour it over coffee mixture. (You can also add 1tbsp of rum or coffee liqueur to the mix if you prefer)
• Whip the cold whipping cream until stiff peaks form. Gradually incorporate into coffee mixture.
• Pour this mixture evenly on top of the brownie layer in the cake rings and refrigerate until set while you are making chocolate mousse. 

Eggless Chocolate Mousse

Ingredients:

Milk - 1 cup

Cocoa powder - 1 tbsp

Cornflour - ½ tbsp

Sugar - 2 tbsp

Gelatine -1 ½ tsp

Cooking chocolate - 40gm, grated

Coffee powder - ½ tsp

Vanilla essence - ¼ tsp

Cream - ½ cup, whipped till fluffy

Method:

• Mix cocoa powder and cornflour in ¼ cup milk in a small bowl to a paste.
• Boil the rest of the milk with sugar in a heavy bottomed pan.
• Add cocoa and cornflour paste to the boiling milk, stirring continuously.
• Add grated chocolate. Cook on low heat for 3-4 minutes till chocolate dissolves. Add coffee and remove from fire.
• Put 3 tbsp water in a small pan. Add gelatine. Dissolve on low heat. (For china grass mix it with 1 cup water and heat till it dissolves).
• Mix gelatine solution with the chocolate custard. Chill in the freezer for about 20 minutes till a little thick but not set. Beat the thickened chocolate custard.
• Beat cream and essence till slightly thick and fluffy. Add whipped cream to chocolate mixture. Mix gently.
• Pour this mixture evenly on top of the coffee mousse layer in the cake rings.
• Freeze these rings really well while you are preparing the mirror glaze. 

Chocolate Mirror Glaze:

Ingredients:

Sugar - 210gm

Water – 1/3 cup / 75g

Cocoa Powder - 70g

Thick Cream - ½ cup + 4 tsp / 145g

Gelatine - 3 tsp

Cold Water - 3 tbsp

Method:

• In a medium bowl, bloom gelatine in cold water and keep it aside.
• In a saucepan, combine 1/3 cup water, sugar, thick cream and cocoa powder. Combine everything with a balloon whisk and cook on medium heat and slowly bring it to a boil. Boil for 2 minutes stirring continuously until mixture slightly thickens.
• Remove chocolate mixture from the heat and whisk in bloomed gelatine until thoroughly combined.
• Pass the mixture through a fine-mesh sieve, and allow mixture to cool to lukewarm before using. Stir the glaze occasionally as they cool, so they don’t form a skin on top.
• Remove mousse from freezer and carefully slide the mousse from the dessert rings. Place it on a parchment lined cookie sheet, elevated off the sheet using small jars or cooling racks.
• Pour glaze generously over mousses, taking care to ensure there are no bare spots left. Allow the excess glaze to drip off for 5 or 10 minutes, then gently scrape the edges to remove any remaining drops.
• Carefully transfer cakes using a small offset spatula to cardboard cake rounds or small pieces of parchment paper for easy movement.  
• Transfer the glazed mousse to the fridge to set for a few hours before serving.Any leftover glaze can be scraped up and refrigerated in an airtight container for later use. When you are ready to use it, warm the chocolate glaze to lukewarm. Strain it through a fine mesh strainer before using, otherwise tiny air bubbles will show on the glaze.

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No-Bake Tiramisu Truffles

Valentine ’s Day is just around the corner, so here is a quick recipe for you to try out! Tiramisu truffles are a wonderful blend of Italian biscuits, coffee and chocolate all in one delicious bite. These truffles taste best when served the next day after making it, which allows the Savoiardi (ladyfinger biscuits) to absorb all the flavours and really bring out the true taste of tiramisu.

No-Bake Tiramisu Truffles

(Adapted from here)

Ingredients

24 Savoiardi  / Ladyfinger Biscuits (12 oz or 1 packet)

2 tbsp Sugar

2/3 cup mascarpone cheese, room temperature

1 tbsp instant coffee powder

2-3 tbsp Rum / coffee liquor

2 cups (12 ounces) semi-sweet chocolate

1 tsp instant coffee powder (optional)

Method: 

• In a food processor, blend Savoiardi (ladyfinger biscuits) until you have fine crumbs. Set aside 2 tablespoons to sprinkle on the truffles later.
• Add the sugar and 1 tbsp coffee powder and whisk until combined.
• In to this add the mascarpone cheese and mix until fully incorporated.
• Add the rum or coffee liquor one tablespoon at a time. You need to get a the dough similar to a soft cookie dough. Transfer the mixture to a container and place in the fridge for 45 minutes to an hour.
• Line a baking sheet with wax paper or parchment paper. Remove the mixture from the fridge (it should be firmer now). Start to shape the mixture into 36 (1-inch) balls and place them on the prepared baking sheet. Freeze for 10 minutes.
• Melt the chocolate over a double boiler and stir in the coffee powder (The chocolate should be completely smooth and velvety).
• Dip a cold tiramisu truffle into the melted chocolate and transfer it back to the baking sheet.
• Sprinkle the truffle with the crushed lady fingers you set aside earlier. Repeat for the remaining truffles.
• Place the baking sheet in the fridge for a 5 to 10 minutes for the chocolate to harden. Store tiramisu truffles in an airtight container in the fridge.
• You can bring them to room temperature before serving if preferred.

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Cinnamon Roll Fudge

Christmas is around the corner and I am sure many of you have already started your Christmas preparations…. To ring in the festive spirit I thought of sharing this Cinnamon Roll Fudge recipe…. Cinnamon Roll Fudge has a smooth and creamy texture with the combination of cinnamon and white chocolate swirling around…. If you are looking for some easy to make Christmas gift ideas, this will be a perfect one for you…  Please do check these Fudge & Truffles recipes I have posted earlier for more ideas…. Wishing you all a December filled with Peace, Love & Happiness… Enjoy!  

Cinnamon Roll Fudge

(Recipe from here)

Ingredients:

Evaporated Milk - 2/3 cup / 170 gm can (not sweetened condensed milk)

Granulated sugar - 1 1/3 cup

Vanilla Essence - 1 teaspoon

A pinch of salt

Mini Marshmallows - 1 1/2 cups

White chocolate chips - 1 1/2 cup

Cinnamon chips - 1 cup

Method:

• Melt cinnamon chips in a heat safe bowl on top of a small pot of simmering water. Do not let the hot water touch the bowl. Take the bowl off when cinnamon chips are melted and set aside. (The melted cinnamon chips may have a thick consistency. But when it cools, it will become creamy.)
• Put marshmallows and white chocolate in a large mixing bowl, set aside.
• Bring milk, sugar, vanilla, and salt to boil over medium heat. Cook for 4 minutes, stir constantly. Remove from heat.
• Pour over marshmallows and white chocolate. Stir until all combined and the chocolate chips and marshmallows are melted. (If marshmallows are not melted, you have to heat the mixture in low heat stirring continuously).
• Pour 1/2 the fudge mixture into a lined 8” X 8” baking dish. Line the pan with parchment paper or aluminium foil, sprayed with cooking spray.
• Spoon small dollops of 1/2 of the melted cinnamon chips onto the bottom layer of fudge mixture. Continue with the rest of the fudge mixture and finish off with the rest of the melted cinnamon. Glide a knife all the way through the fudge to make swirls.
• Place in the refrigerator to set up for at least 2 hours or set overnight at room temperature before cutting into pieces.
• Enjoy!

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Raffaello Pudding

Raffaello Pudding is a wonderful combination of coconut, cream, condensed milk and white chocolate which resembles the taste of the Ferrero Rocher Raffaello Truffles. This is a very rich pudding with a beautiful texture and flavour. No cooking or baking is involved in the making of this pudding, you just need to whip everything and refrigerate to set. Make sure to use desiccated coconut, do not use fresh coconut to make this pudding. I only made half the quantity of the pudding and set in individual serving glasses. If you are setting the pudding as individual servings, as in the picture, you only need to add half table spoon of gelatine.

Raffaello Pudding

(Recipe from Lekshmi Nair)

(20-25 servings)

Ingredients:

Coconut Milk Powder – 200 gm

Fresh Cream – 400 ml (1 ¾ cups)

Whipping Cream – 250 ml (1 cup)

Condensed Milk – 1 tin

Desiccated Coconut – 1 cup

Gelatine – 1 tbsp. (use only half tbsp if setting in individual glasses)

Cold Water – ¼ cup

White Chocolate, grated – 1 ½ cups

Almonds / Badam – ½ cup, grated or finely chopped

Method:

• Sprinkle gelatine over cold water and let stand for 5-10 minutes.
• In a mixing bowl whip together coconut milk powder, condensed milk, whipping cream and fresh cream until soft peaks are formed.
• Melt gelatine, either in microwave for 10 seconds or heat gently stirring well.
• Pour the melted gelatine to the above pudding mix and whip well until everything is blended.
• In a small bowl mix together desiccated coconut, grated almonds and 1 cup of grated white chocolate and combine well. Add this mix to the whipped pudding mixture and beat again until everything combined well.
• Transfer the mix to a pudding dish or individual serving bowls. Decorate with remaining grated white chocolate and allow to set in fridge for 5-6 hours.
• Serve chilled.

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Flourless Chocolate Cake with Coffee Mousse

Valentine’s Day is just around the corner, I thought my new post should be a chocolate dessert. Now a days short cooking videos are very popular in social media and people tend to share a lot of those videos. Although I love to watch such videos, I am not at all comfortable making video recipes :) :) …. Today’s recipe is one such shared recipe on Facebook. I immediately loved the recipe as it has my favourite chocolate and coffee in it. The chocolate cake is flourless and it is great for those who have gluten intolerance. The rich and fudgy chocolate base is topped with aromatic, soft and silky coffee mousse. It is absolutely heavenly and decadent dessert to make for your loved one!

Flourless Chocolate Cake with Coffee Mousse

(Recipe from here)

Makes about 8-10 servings

Ingredients:

Flourless Chocolate Cake

Butter - ½ cup (110g)

Semisweet chocolate - 150g (5 oz )

Eggs - 3, separated

Sugar - ½ (100g)

Unsweetened cocoa powder - 1 tbsp 

Salt - a pinch

Coffee Mousse

Egg yolks - 2

Sugar - ½ cup (100g)

Corn flour / corn starch - 1 ½ tbsp 

Warm milk - 2/3 cup (160ml)

Vanilla essence - ½ tsp 

Instant coffee - 1 tbsp 

Gelatine powder - ½  tbsp 

Cold water - 2 tbsp 

Whipping cream - 1 cup (240g), chilled

Method:

Flourless Chocolate Cake

• Grease and line a 8-inch (20 cm) spring form pan (with a removable base) with parchment paper. Separate egg yolks from whites. Preheat oven to 180°C (350°F).
• Melt chocolate and butter over a bain-marie (double boil) until smooth. Let it cool slightly. Add yolks one at a time and stir well. Stir in cocoa powder and salt. 
• Whip egg whites until foamy using a mixer. Gradually add sugar and whip until stiff peaks form.  Gently fold the whipped whites into chocolate mixture.
• Pour batter into prepared pan and bake for 25 minutes. Let it cool completely in the pan over a cooling rack.

Prepare the coffee mousse:

• Stir egg yolks with sugar until creamy and pale yellow coloured. Stir in corn starch. Gradually whisk in the warm milk until completely combined.
• Place the yolks mixture into a small saucepan and cook over low heat while stirring until boils and thickens.
• Remove from heat and stir in vanilla essence and instant coffee. Let it cool.
• Dissolve gelatine in 2 tbsp cold water and let it swell for about 5 to 10 minutes. Place over low heat just until the gelatine dissolves and then pour it over coffee mixture.
• Whip the cold whipping cream until stiff peaks form. Gradually incorporate into coffee mixture.
• Spread the coffee mousse over the chocolate cake in the pan, using an offset spatula.
• Cover and refrigerate for about 4 hrs or overnight to set before serving.
• Run a warm knife around the edges of the cake to remove the sides of the pan.
• Dust the top of the cake with cocoa powder.
• Using a warm knife cut the cake into slices and serve.

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Triple Chocolate Brownies / Best-ever Chocolate Brownies

This would probably rate as the best brownies I have ever baked. All the delicious goodness of dark, white and milk chocolate are combined in one dish. This gooey brownie undoubtedly will become a chocolate lover’s delight! Be careful with the baking time, if you over cook the brownie it will take on a cake like crumbly texture whereas it should be gooey. If you wish you can add half cup of chopped cashew nuts along with the chopped chocolates. I served the warm brownies with coffee ice cream and it was heavenly, of course very fattening too! But once in a while an indulgence like this is ok ;)

Triple Chocolate Brownies / Best-ever Chocolate Brownies

(Recipe from here) 

Ingredients:

Unsalted butter - 185 gm, cut into small cubes

Dark chocolate - 185 gm, chopped

All-purpose flour / Maida - 85 gm / ¾ cup

Cocoa powder - 40 gm / ⅓ cup  

White chocolate - 50 gm, roughly chopped  

Milk chocolate - 50 gm, roughly chopped  

Eggs - 3 large

Golden caster sugar / brown sugar - 275 gm / 1 ⅓ cup

Method:

• Melt the butter and dark chocolate in a large heavy based pan over a low flame. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High.
• Leave the melted mixture to cool to room temperature.
• Pre heat oven to 180˚ C. Line the base of a shallow 20cm square tin with non-stick baking parchment paper.
• Sieve flour and cocoa powder together to get rid of any lumps and keep aside.
• Break eggs into a large mixing bowl and add in golden caster sugar. Whisk the eggs and sugar on medium speed until they look thick and creamy or the mixture becomes really pale and about double its original volume.
• Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula, without knocking out the air.
• Gently fold in flour-cocoa mix and stir in the white and milk chocolate chunks until they’re just combined.
• Pour the mixture into the prepared tin and level the top with the spatula.
• Put in the pre heated oven and bake for 25 to 35 minutes or until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
• Leave the whole thing in the tin until completely cold. Cut the brownies into triangles.
• Serve as it is or slightly warm the brownies and serve with a dollop of vanilla or coffee ice cream.

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Mocha Fudge / Coffee Fudge

Valentine’s Day is around the corner, and if you want to make a perfect last minute treat for someone special in your life, you must try this easy Mocha Fudge :). And if you don’t celebrate Valentine’s Day like us, you can make it as a quick chocolate fix whenever you crave to indulge in chocolate. This Mocha Fudge has a rich chocolate flavour with a hint of coffee. It only needs 3 ingredients and 10 minutes of your time! Usually fudge is set in a pan and cut into squares. However, this time I used my silicone round molds to set fudge for a neat and cute look. If you are a coffee lover, I am sure you will love this chocolate indulgence.

Mocha Fudge / Coffee Fudge

(Recipe Adapted from here)

Ingredients:

Condensed milk -1 can

Semi-sweet chocolate chips - 2 cups (325 gms / 12 ounces)

Instant coffee powder - 1 tbsp  (I used Bru coffee)

Method:

• Line an 8-inch baking pan with parchment paper and set aside.
• In a sauce pan over low heat, put condensed milk and chocolate chips. Stirring frequently, cook until chocolate chips melt and mixture is smooth.
• Remove from heat and stir in coffee powder.
• Pour mixture into prepared baking pan. Put in the refrigerator until set. (You can use silicone molds to set the fudge) 

Other Fudge Recipes

• ChocolateOrange Fudge 
• Chocolate and Butterscotch Fudge

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Chocolate Crinkles

I made these Chocolate Crinkle Cookies during Christmas for my son’s class party along with MeltingMoments. Somehow got delayed in posting the recipe. Chocolate Crinkles are deliciously soft, fudge-like cookies that are covered in icing sugar. These cookies are rolled in powdered sugar before baking and the cookies expands during baking resulting in beautiful black and white crinkles or cracks! The original recipe contains vegetable oil, but I prefer to use melted butter instead. The dough is extremely sticky, thus it is very important to refrigerate the dough. Do try the recipe, I am sure you will enjoy it :)

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Espresso Panna Cotta

It’s been a long time since I updated this little space of mine. Helping my son with his studies, few cake orders, summer vacation and laziness are some of the reasons for the absence of regular posts here.  Hope to be more regular from now on :) ....

Espresso Panna Cotta was in my draft folder for more than six months. This smooth and silky Espresso panna cotta topped with dark chocolate ganache is very addictive and is a current favourite in our home.

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Tiramisu ~ Heaven on a Dessert Plate!

I always wanted to make Tiramisu, but here in Kuwait we rarely get Mascarpone cheese and it is inevitably always highly priced. When I found the recipe for homemade mascarpone cheese on Vera’s blog I really wanted to make the mascarpone and Tiramisu at home, and so began the search for the perfect Tiramisu recipe. And in February when the Daring Bakers Challenge hosted by Deeba and Aparna was announced, I saw the entire blog sphere was filled with Tiramisu recipes. I knew I could trust Deeba’s recipe blindly as I had already tried several of her other recipes earlier and they were all really good. So when my brother visited last week I made Tiramisu for him and we all really liked it. So here is the Tiramisu recipe I tried from Deeba’s place.

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Eggless Chocolate and Vanilla Condensed Milk Pudding

This is an all time favorite from my childhood days … I have posted the vanilla version sometime back and this time I have layered it with chocolate flavor like my mom used to do… You can either set the pudding in individual serving bowls like in the picture or you can layer it in a big dish. Always make sure to use good quality China Grass or Agar Agar …

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Mocha Mousse Slice

Another recipe from my favorite Australian Women's weekly that I tried recently..... I have previously posted two recipes from the same book, White Chocolate Caramel Slice and Banoffee Slice .... This Mocha Mousse Slice is an equally decadent one.... We enjoyed these rich and luscious little chocolate heavens.... They are real easy to make and a good choice for parties as they can be made a day before....

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Coffee Chocolate Mascarpone Layered Cake

It was my hubby’s birthday a couple of days ago and unlike every year this time he was pretty sure of the cake he wanted! He had seen the picture of this cake on my FB feed and asked me to make it… I knew I didn’t have to worry about how the cake would turn out as I trust Deeba’s recipes blindly and from experience I know her recipes always turn out perfect :)…. Like we expected this is a beautifully flavored, 6 layers of delicious cake which you will definitely like if you are a coffee lover! I followed the recipe as is, but added a little rum in the filling and frosting. Also I reduced the gelatin in the filling to 1 tsp as I used heavy whipping cream… Only trouble I had was the frosting… mine turned out a little loose and it was difficult for me to frost it on to the cake so I added a little gelatin to the frosting to make it thick… The procedure is a little lengthy and elaborate  but if you split the work and start making a day or two  ahead, it will be an easy job…. But worth the effort for a beautiful 6 layered Coffee Chocolate Mascarpone Cake!

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Chocolate Orange Fudge Recipe

Valentine’s Day is around the corner, shops are filled with roses, chocolates, teddies etc... Like every year I thought I will update this space with some recipes that are apt for the season... This Chocolate Orange fudge is super easy to make and it will be a big hit with kids and grownups... This is a great option as a gift on Valentine’s Day, Christmas or even when visiting friends or relatives....  The nuts in the recipe is optional and if you don’t like nuts you can completely omit it or reduce it to ¼ cups... I only added ¼ cups of cashew nuts...  Try this Chocolate Orange Fudge at home....

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One - Bowl Dark Chocolate Cake with Butter Cream Frosting

I made this for my son as he was requesting me to make his favorite chocolate cake with butter cream frosting. After several days of nagging I finally decided to make this as I wanted to try out a frosting idea I saw recently on Amanda’s blog… For the decoration she suggests # 32 tip and you can see her detailed tutorial here…I didn't have # 32 tip so I tried with my star nozzle. .. It didn’t come out perfect and I ran out of butter cream frosting at the last row … But somehow I liked the overall look of the cake, so I thought of blogging it… Was intended as a blog anniversary post last week but due to time constraints I could not manage it last week...  It’s been 6 years of blogging and thank you so much for the love and support you have given me :)...

This chocolate cake I have already posted a long time ago... I used to make this cake regularly and the best part is that it is a one bowl cake and uses oil no butter…  it’s a very  soft cake and you can frost it with Butter cream or with Whipped cream ....

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Classic Chocolate Whoopie Pies With Marshmallow Crème Filling ~ December Daring Bakers' Challenge

Whoopie pies are a cross between a cookie and a cake (not a pie!), with two round, mound-shaped halves sandwiching a sweet creamy filling. 

The December Daring Bakers' Challenge had us all cheering - the lovely and talented Bourbonnatrix of Bourbonnatrix Bakes was our hostess and challenged us to make fun, delicious and creative whoopie pies! Delicious little cake-like cookies sandwiching luscious filling in any flavors we chose... What else is there to say but "Whoopie!"

Since this is the first time I am making Whoopie Pie I wanted to stick to the Classic Whoopie Pie recipe. For filling I couldn’t find Marshmallow Fluff/ Marshmallow Crème in the market here, so I had to make it at home. Found an easy recipe for the fluff on the net. It was really fun making whoopee pie, marshmallow fluff and the filling all from scratch. This time my super picky eater son loved the whoopie pies and he was the one who ate the most!

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Classic Fudge Brownie

As Christmas and New Year’s draw close, everybody must be busy baking cakes and cookies… I too have baked my first batch of Christmas Fruit Cake… To ring in the festive cheer I thought of sharing this decadent Classic Fudge Brownie, a perfect Christmas gift if you don’t want to make fruit cake and cookies… These are quick and easy to put together; yet immensely rich and satisfying; I am sure people will definitely love this little bite of chocolate heaven! Always use the best quality dark chocolate and cocoa powder for making brownies. The original recipe uses pecan nuts, since I didn't have pecans I used a mix of cashew nuts and almonds… You can reduce or completely omit nuts in this recipe if you so desire… do try this heavenly little bits this holiday season and enjoy it as is or serve warm with a dollop of vanilla ice cream and hot chocolate sauce!  

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Two-Tier Birthday Cake with Marshmallow Fondant ~ My first fondant attempt on a two tier cake

I made this cake on my birthday last week. Every year, at Christmas, I used to make homemade fondant and decorate a small fruit cake… but I had never tried fondant on a regular sponge cake… so  to experiment fondant on a two tier cake I made this on my birthday… Bottom layer of the cake was a Vanilla Buttermilk cake and top layer was a Dark chocolate Cake and I layered and lightly crumb coated the cake with Buttercream Frosting and then covered and decorated the cakes with homemade Marshmallow Fondant… I really enjoyed making this cake :) …. 

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Chocolate and Caramel Tart ~ June Daring Bakers' challenge, Life Of Pie :)

Rachael from pizzarossa was our lovely June 2013 Daring Bakers’ host and she had us whipping up delicious pies in our kitchens! Cream pies, fruit pies, chocolate pies, even crack pies! There’s nothing like pie! :)

Rachael gave us four delicious sweet pie recipes to choose from and I really wanted to try all of them… But I could only make this smooth and utterly indulgent French Chocolate and caramel tart before I left for our vacation in beautiful Switzerland…. I used store bought caramel (Dulce de Leche) for the caramel layer and we really enjoyed this chocolate indulgence…. Thank you Rachael for the great challenge :)

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