Mnm cookie

Ingredients 

All purpose flour - 2 cups 

Baking soda- 1/2 tsp

Salt - 1/2 tsp

Butter - 2 stick (1 cup)

Suger- 1 cup 

Eggs - 2

Vanilla extract - 1/2 tsp 

MnM - 1/2 cup 

Method 

Preheat oven at 350deg

Seave flour, baking soda and salt and keep aside 

Beat butter and sugar till fluffy 

Add in eggs and vanilla extract and beat 

Mix dry ingredients to the egg mixture in batches 

Add MnM and fold

Spread the batter in round 10 inch baking pan. 

Bake for 25 mins

Cover with foil and bake for another 5 mins

Cut in wedges and serve

Moist Sponge cake

Vanilla Extract: 1 tsp
Heavy cream - 1/4 cup
Butter- 3tbsp
eggs(warmed) - 3
egg yolks (warmed)- 3
Sugar - 3/4 cup + 2 tbsp
All purpose flour- 3/4 cup
Baking powder - 1 tsp

Prepatration :

Step 1: prepare the pan and pre heat oven to 350 F
Step 2 : Combine vanilla, cream and butter in a saucepan and heat it just enough to melt the butter
Step 3: beat  eggs , egg yolk and sugar in a mixer for 5 minutes or till the ribbons are formed
Step 4: Mix egg mixture and milk mixture in bowl by folding in
 Step 5: Sift the flour and baking powder in a plate and add to mixture in three batches
Step 6: pour the mixture in the prepared pan
Step 7: bake in the round pan for 25 minutes or sheet for 15 till firm to touch
Step 8: cool in cooling rack 

Brownie

INGREDIENTS

Chocolate chips - 2 cups

Butter (Room temp)- 1/2 cup

Eggs (Room temp)- 3

All - purpose flour - 1 1/2 cup

Vanilla Extract - 1 tsp

Sugar - 1 cup

Walnut (chopped) - 1/2 cups

Baking soda - 1/4 tsp

Salt - 1 pinch

METHOD

1. Preheat Oven to 350 and grease 13 X 9 inch pan
2. Microwave butter and chips in a microwave safe pan , stirring in between till it is smooth
3. Sift together flour salt and baking soda
4. In a big mixing bowl, Add the butter mixture, Mix in flour mixture in batches working on sides
5. Mix Sugar and vanilla extract
6. Stir in nuts
7. Pour the mixture in a 13 X 9 baking sheet 
8. Bake for 20 mins - 25 mins
9. Cut into bars

Eggless Banana Cake

Storing banana has always been a mystery. If you buy them raw, they are not worth eating for a couple of days. If you buy them ripe , they are not worth eating after a couple of days. They turn black if kept in refrigerator and attract flies if kept out .

The eggless banana cake recipe is perfect for using ripe bananas before they turn bad, specially in the month of sawan , when we cant eat egg 

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• Banana (ripe) – 3 medium
• All purpose Flour – 1.5 Cups 
•   Softened Butter – 2/3 cup
•  Milk –  1/2 cup
• sugar - 1/2 cup
• vanilla extract - 1 tsp 
• innamon powder  - 1/2 tsp
• nutmeg powder - 1 pinch 
• baking soda - 3/4 tsp
• 3/4 tspsalt (optional) - 1 pinch
• Lemon – 1/2

INSTRUCTIONS

1.    preheat the oven to 350

2.    Line the 9 inch bread loaf pan with butter paper\foil

3.    take sliced bananas and sugar in a mixing bowl and mash it .

4.    Add the butter, vanilla, cinnamon powder, nutmeg powder to the banana and mix well.

5.    Mix the flour with the baking soda, salt and add in the bowl containing the mashed bananas.

7.    Add Lemon and milk

8.    pour the bread mixture into the loaf pan.

9.    bake at 180 degree C for 30-40 minutes or till a toothpick inserted in the bread comes out clean.

10. once warm or cool remove the bread from the pan.

11. slice and serve warm.

Hot Cross Bun

Ingredients:

Bun
Milk 1 cup
yeast - 1 tbsp
Sugar - 1 cup and 1 tbsp
cinnamon powder - 1 tsp
Clove powder - 1 tsp
nutmeg powder - 1 tsp
Salt - 1 tsp
butter - 1/4 cup
Raisins and dried fruits - 1/2 cup
all purpose flour - 1 1/2 cup

Frosting
Sugar - 1/4 cup
Sour creme - 2 tbsp
Vanilla extract - 1 tsp

Method

Bun

mix yeast in milk and 1 tbsp sugar and keep aside
mix flour and spices
Add butter to it and mix well
add the yeast mixture and knead for 20 minutes
set aside for 2 hours
mix raisins and dried fruits and knead for 5 mins
make buns and cut cross with sharp knife
set aside for 20 minutes
pour frosting on te cross and bake for 30 mins

Coconut Cake

Ingredients:
Cake :

Unsalted butter(at room temp) : 33 sticks / 3/4 lb
sugar 2 cups
egggs: 5
vanilla extract - 1 1/2 tsp
Almonds (shredded) : 10
All purpose flour - 3 cups
baking soda: 1 tsp
salt - 1/2tsp
milk- 1 cup
coconut flakes - 1 cup
lemon juice - 1 tbsp

Frosting:

whipped cream - 1/4 cup
butter (at room temp) - 2 sticks / 1/2 lb
Vanilla extract - 1 tsp
Almonds (shredded) - 5
Confectioners sugar - 1 cup
Coconut flakes - 1 cup

Preparation:

Cake 
Preheat the oven to 350 degrees F. 
Grease 2 round cake pans,or one big pan and dust lightly with flour.

In the bowl of a mixer, cream the butter and sugar  until light yellow and fluffy. 

Add the eggs 1 at a time, scraping down the bowl once during mixing. 
Add the vanilla extracts and almonds and lemon juice. mix well.

In a separate bowl, sift together the flour,  baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. 

Mix until just combined. 

Fold in coconut

Pour the batter evenly into the pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on  for 30 minutes, 

Frosting, 

in the bowl of an electric mixer , combine the cream , butter, vanilla extract an almonds on low speed. Add the confectioners' sugar and mix until just smooth.

To assemble, cut the cake in 2 parts if using one big pan. place 1 layer on a flat serving plate, top side down, and spread with frosting. 

Place the second layer on top, top side up, and frost the top and sides.

 To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides.

Serve at room temperature.
PS: The cake will not be as soft if cooled.

New York Cheese Cake

Ingredients

Crust

Graham Crackers (ground to crumbs) - 1 Cup

Sugar- 2 tbsp
Unsalted butter (melted) - 1/4 cup

Filling
cream cheese (Full fat in room temp) - 16 oz
sugar - 1/2 Cup
All purpose Flour - 1 1/2 tbsp
Eggs (medium)- 3
Whipping creme - 40 ml (1/6 Cup)
Lemon Zest - 1 lemon
Vanilla extract - 1 tsp

Topping:
Sour cream (full fat) - 1/2 cup
Sugar - 1 tbsp
Vanilla extract - 1/2 tsp

Preparation

Prepare pan by spraying cooking oil
Preheat oven at 350 F

Crust
Combine all ingredients in a mixing bowl

press in the sides and bottom of pan

cover and refrigerate till the filling is prepared


Filling:
Place sugar, cream cheese and flour in the electric mixer
Mix in medium speed until smooth
Add eggs , one at a time and beat
add whipping cream, lemon zest and vanilla extract and beat
Pour filling in the pan with bread crumbs and place in oven

Bake for 15 minutes and lower the temperature to 250F.
Bake for 60 minutes or until firm and center looks a little wet

Prepare topping while the cake is baking

Topping:

Combine all ingredients in a bowl and mix well

Spread topping over the filling when it is baked and bake for 15 more minutes

Remove from oven and run knife around edges of pan to loosen the cheesecake and prevent from cracking

Let it cool
Cover and refrigerate overnight.