Sweet treats

For the cake batter:

Ingredients:

2 sticks butter, room temperature

1 1/2 cups sugar

2 ounces red food coloring

3 tablespoons cocoa powder

Pinch salt

2 eggs

1 cup buttermilk
1 teaspoon vinegar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda

Butter, for pan
For the Frosting:

5 tablespoons all-purpose flour
1 cup milk
1 cup sugar
2 sticks butter
1 teaspoon vanilla extract
1 1/2 cups chopped pecans

Preheat oven at 180 C.
Pan size-37x27cm

Disclaimer: The information given on this channel is merely for sharing purpose.

This is an easy red velvet cake recipe with buttermilk. You can make it for your valentine

TEXAS SHEET CAKE

INGREDIENTS FOR THE CAKE:

1 cup/227 grams unsalted butter, plus more for greasing the pan
2 cups/215 grams chopped walnuts
2 cups/255 grams all-purpose flour
2 cups/400 grams granulated sugar
1 teaspoon baking soda
½ teaspoon fine sea salt
⅓ packed cup/40 grams cocoa powder
1 cup hot coffee
½ cup/115 grams sour cream
2 large eggs
1 teaspoon pure vanilla extract
FOR THE ICING:

¾ cup/170 grams unsalted butter
⅓ packed cup/40 grams cocoa powder
¼ cup/60 grams milk
1 teaspoon pure vanilla extract
2 ½ packed cups/360 grams sugar

Directions:

Wash the walnuts with 1 part vinegar and 4 parts water. Leave for 20 minutes then wash. Roast in the oven for 10- 15minutes on the lowest temperature . Keep an eye they shouldn’t burn.

Mix the dry ingredients- flour, salt, baking soda & sugar together .

Mix in a pan on the stove butter & cocoa. Once the butter is melted then add the coffee. Once it is mixed well. Add it to the flour mixture. Mix well together so that there are no lumps.

Mix together sour cream, eggs and vanilla together. Then add this to the chocolate mixture & fold the batter to trap the air in the batter.

Take a baking sheet pan, grease well then pour the batter and bake at 180 C for 18-20 minutes. Check with a tooth pick. If the toothpick comes out dry then it means it’s ready.

Since we have to pour hot icing over hot cake so start making the icing as soon as the cake comes out of the oven. For the icing melt the butter over medium to low flame. Once melted add cocoa & sugar and mix well. Now add milk and mix . It will start to look smooth.

Add half of the walnuts in the icing. Now spread the frosting on top of the warm cake & spread rest of the walnuts on top.

Let it cool completely.

Suji/Semolina ka Halwa

Ingredients:
Water 3 cups
Suji/Semolina 291 grams or1&1/2 cup
Gur/Jaggery 268 grams
Ghee 200 grams
Almonds 1 cup or according to your preference
Optinal: Coconut crushed

Direction:
Kindly follow the video for instructions.

I try my best to develop, create and share healthy recipes for a healthy lifestyle. I believe health depends on healthy eating, exercise and a positive approach to life.

Disclaimer: The information given on this channel is merely for sharing purpose.

Chocolate chip cookies with jaggery

Ingredients

* 1 cup unsalted butter
* 3/4 cup light brown sugar
* 3/4 cup pure cane sugar
* 2 large eggs
* 2 teaspoons vanilla extract
* 2 1/4 cups divided into 2 parts- oat flour & all purpose flour.
* 1/2 teaspoon baking soda
* 1 teaspoon salt, heaping
* 12 ounces semi-sweet chocolate chips

Instructions
1. Pre-heat your oven to 180 C. or 375F.
2. Cream together (or mix together) the unsalted butter, brown sugar, and pure cane sugar.
3. Add the eggs and vanilla extract to your creamed mixture, mixing well.
4. In a separate mixing bowl, sift the flour, baking soda, and salt together.
5. Mix the sifted dry ingredients into the batter.
6. Add the chocolate chip.
7. Chill the cookie dough for about 2 hours or more.
8. Using a cookie scoop, drop cookies onto your cookie sheet.
9. Bake at 375° or 180 C for 10-11 minutes, or until the cookies are lightly golden and done.

Allow them to cool on a wire rack.

Chocolate Brownie

4 oz. 70%Chocolate Lint
1&1/2 cup oil (coconut and olive)
1cup + 2tbsp maple syrup & honey + 4 dates (paste)
4 eggs
1 tsp vanilla essence
2 cups almond flour
Little less than 1 tsp salt
Chocolate chips semi sweet (optional)

Method:
Preheat the oven to 160C
Melt the chocolate add all the wet ingredients
Mix the dry ingredients together and add in the mix ingredients.
Bake for 30 minutes.

Check with the toothpick, it should come out slightly wet.

Peanut butter Banana Muffins

Ingredients

Bananas 1 cup- mashed
Peanut butter- crunchy or creamy 3/4 cup
Eggs 2 large
Maple syrup 1/4 cup
Vanilla extract 1& 1/2 tsp
Almond milk 1/2 tbsp

Oats flour 1cup
Baking powder 1tsp
Cinnamon 1 tsp
Salt 1/4 tsp
Chocolate chips 1/3 cup
Chocolate chip 3tbdp for topping

Method
Preheat the oven. You’ll need muffin liners or muffin tray.
Mix all the wet ingredients well.
Mix all the dry ingredients and add to the wet ingredients. Add in the chocolate chips.
Fill in the muffin liners.
Bake for 20-25 minutes. Check with a tooth pick. It should come out dry. Makes 12 muffins.

STREUSEL TOPPING

• ½ cup all purpose flour
• ¼ cup Muscovado raw sugar
• ½ tsp Cinnamon
• 2 tbsp Unsalted Butter, melted

LEMON BLUEBERRY MUFFINS

• 2 ½ cups all purpose flour
• 1 tbsp Baking Powder
• 1 tsp Baking Soda
• ¼ tsp Salt
• 2 Large Eggs, room temperature
• 1 cup Muscovado raw sugar
• ½ cup Unsalted Butter, melted
• ½ tsp Grated Lemon Zest
• 3 tbsp Lemon Juice
• 1 cup Buttermilk or Whole Milk
• 1 tbsp Vanilla Extract
• 2 cups Fresh Blueberries, rinsed and dried .

Make the streusel topping.

First whisk together the all-purpose flour, Muscovado raw sugar, and cinnamon. Add in the melted butter, then mix together until you have small streusel crumbles. Having a few big crumbles is totally fine too.

Whisk the dry ingredients together.

Use a mixing bowl to whisk together the all-purpose flour, baking powder, baking soda, and salt.

Mix the wet ingredients together.

Beat the eggs, Muscovado raw sugar, melted butter, lemon zest, lemon juice, buttermilk, and vanilla extract.

Scoop then bake.

With a cookie scoop evenly distribute the batter into each muffin pan. If you use a standard size muffin you will make 12-14 roughly. Depending on the size of your muffin tin.
Top with extra blueberries (optional), then sprinkle the tops with the streusel topping.
Bake for 20 minutes at 200C or until an inserted toothpick comes out clean. When done, remove them from the oven and let them cool in the muffin tin for 5 minutes before remove them.

Jaggery 200
Pistachio 1/2 cup (activated)
Almonds 1/2 cup (activated)
Pumpkin seeds 1/4 cup (activated)
Sunflower seeds 1/2 cup (activated)
Fennel seeds/saunf 1 tsp (grinded)
Cardamom 4-5 (grinded)
Sesame seeds 2tbsp
Salt 1/2 tsp

In a pan melt, over low flame add the jaggery and melt it.

Make sure the jaggery is completely melted and there are no lumps left.

Now start adding the rest of the ingredients – pistachio, almonds, pumpkin seeds, sunflower seeds, sesame seeds, saunf, cardamom & salt.

Now we have to be fast, mix everything well.

On a greased pan spread this mixture and level it with a greased spatula, to avoid it from sticking.

Once cooled down. Cut into small pieces or just enjoy the small clusters.

INGREDIENTS

350g (12.35 oz) Grated Carrots
360 (12.7 oz) Dates- pitted & chopped
190g (6.7 oz) Whole Eggs
325g (11.46 oz) Vegetable oil
250g (8.82 oz) plain all purpose Flour
65g (2.29 oz) corn flour/ corn starch
14g (0.49 0z) Bicarbonate (baking) soda
3g (0.11 oz) baking powder
5g (0.18 oz) ground Cinnamon
1g (0.04 oz) ground nutmeg
5g (0.18 oz) sea salt
50g (1.76 oz) Pecans, roughly chopped

METHOD

Preheat oven to 180 Degree C.

In the bowl of a stand mixture fitted with a whisk attachment, whisk the eggs and pitted dates together until light and creamy. Slowly stream in the oil in increments while still whisking. Once all the oil is added, change the whisk to a paddle attachment then add in the sieved dry ingredients. Once combined, remove from the mixer and fold in the grated & slightly cooked (to dry the excess moisture in the carrots) and pecans by hand with a spatula.

Tin Size you will need sizes of tin .

SALTED CARAMEL

INGREDIENTS
1 can (13.5oz) full fat coconut milk
½ cup coconut sugar or Muscovado sugar
2 pinch salt
1 tsp Vanilla

METHOD

For the caramel sauce, place the coconut milk, coconut sugar and salt in a small pot and bring to boil, while stirring. Turn the heat down to low and simmer on low for about 40-50 minutes while stirring occasionally with a wooden spoon. Keep in mind that it will thicken a more once it cools down. Remove from heat, stir in the vanilla extract and set aside to cool. Makes about 8oz of caramel sauce.
NOTE: If you wish to increase the quantity of the sauce, do check the sugar quantity by tasting it, as you might not need to double the sugar quantity.

CARAMEL CREAM CHEESE FROSTING INGREDIENTS

340g (11.990z) cream cheese, softened
170g (6oz) unsalted butter, softened
1.5tsp Vanilla extract
150g (5.2oz) brown sugar

METHOD

Place the cream cheese and butter in the bowl and mix with a hand beater or a paddle attachment in a stand mixer, until completely smooth. Once smooth add in the brown sugar and vanilla and combine. Once smooth, add in half of the cooled salted caramel continue mixing until combined.