Baked Goodies · Desserts · Healthy Recipes

Healthy whole-wheat Dark Chocolate Cookies

Healthy whole-wheat dark chocolate cookies

Homemade cookies are the best. Everybody will agree.Ever since I have started baking cookies at home I just cannot seem to make myself eat any store bought biscuits or cookies. There is an absolute block in my head regarding this. My entire tin of biscuits filled with the good old Marie biscuit and cream crackers are just sitting and getting stale.

 Nobody even gives them a cursory glance these days during tea time.   Also, there is a lot of pressure on me (most of it self-inflicted) to focus on healthy baking and curtail the use of refined flour and sugars. Keeping this in mind and my sporadic chocolate cravings I came up with the recipe for this chocolaty and scrumptious and healthy cookie made totally from scratch.

It is super easy to make too and requires only 4 to 5 ingredients. These cookies are the result of a crazy midnight baking session which I go through once in a while. They are a bit on the less sweet side because everyone at home like their baked goodies to be lightly sweetened. You can easily alter the amount of sweetness to your liking.  

Preparation time: 15 minutes.

Chilling Time: 30 minutes

Baking Time: 16 to 18 minutes

Ingredients:

  1. 8 heaped tbsp Whole-wheat Flour (60 gm approx.)
  2. 5 heaped tbsp Dark Cocoa powder (40 gm approx.)
  3. Softened Salted Butter 75 gm
  4. Date Palm Jaggery(patali Gur) 4 tbsp
  5. Milk (optional)
  6. Butter Paper
  7. Baking Tray

*White Chocolate Button/ Chocolate Chips (absolutely optional)

Only 4 basic ingredients

Method:

  • Start by keeping all the ingredients on your work counter and all the mixing bowls, spoons, and baking tray ready.
  • Cream the softened butter with a handheld mixer or a whisk until it is fluffy and the colour of the butter changes. It will take you around 7 to 8 minutes at low to medium speed and longer if using a whisk.
Creamed and whipped butter
  • Mix in the jaggery with the creamed butter and keep mixing at low speed.
whipped butter and jaggery
  • In a separate bowl sieve together the whole-wheat flour and the dark cocoa powder
  • Now mix the flour-cocoa mix into the creamed butter jaggery mixture until combined and forms a dough. You may add some milk if required.
flour-cocoa mix and butter…the dough forming process
  • Eventually, use your clean hands to bring it all together and form the chocolate cookie dough
  • Roll the dough into a ball and wrap in cling film or aluminum foil and put it into the fridge to chill for 30 minutes.
cookie dough
  • After 30 minutes take out the cookie dough and form smaller balls from it. Flatten slightly with the palm of your hands and form small disks of about ½ cm thickness.
  • Make designs on the cookies with the help of a fork according to your liking. I was helped by my hubby in the cookie designing bit and they did turn out to be very very pretty. You can use white chocolate chips also if you desire.
  • Pre-heat the oven to 180O C. Arrange the cookies on a paper lined baking tray with at least ½ a cm gap between them as the butter in them tends to make them spread while cooking. Bake for 16 to 18 minutes’ till baked through. The cookies might seem to be a bit soft when you take them out from the oven but they get crispier as they cool down
  • Your easy, yummy, chocolaty, buttery and healthy whole-wheat cookies are ready to be enjoyed with a delicious cup of coffee or with tea or just like that when you are feeling a bit moreish.

P.S

1. Patali Gur or Date Palm jaggery holds a very special place in my heart and it is one of the winter delicacies that I absolutely adore. It has a wonderfully rich and smoky flavour which can easily be used as a sugar substitute. I love to use it in my desserts but if you find it difficult to get your hands on you can easily use raw unfiltered honey or any other sweetener of your choice.

2. Creaming the butter until soft and buttery is an extremely important step as that gives these cookies the perfect texture.

3. If you do not have a cookie tray/ baking tray please do not worry. Neither do I! The hack that I use is I just cut my butter/baking paper into a round shape and place it directly on the microwave ovens turntable. Voila! Your baking tray is ready to be used.

Baked Goodies · Desserts

Lemon Poppy Seed Loaf Cake

3

One of my best friend from school was in town and I was super excited about meeting her after nearly 2 years. She and her hubby were invited for lunch at our place on a weekend and my brain was working overtime about the goodies that I was going to make for them. I really wanted to try out a new flavour combination for the cake I was going to bake. After a lot of thinking I zeroed down on lemon and poppy seed which seems to be quite a popular combination amongst the bakers. Also, I came across a new term on Instagram called “The Naked Cake”. I was extremely intrigued by this term and decided to do some research. It turns out that I have been consistently making stark naked cakes as by definition it is a cake without or barely there frosting.

(https://www.thekitchn.com/whats-a-naked-cake-and-why-is-it-naked-244010)

(https://www.stylesweetca.com/blog/2016/1/6/how-to-make-a-naked-cake)

I persistently make extremely simple and rustic cakes and avoid fillings and frosting just so that I can eat my cake with minimum guilt. So I was super happy to know that the cakes that I make are part of a trend!

Recently a new niggle some worry has cropped up. My allergy to egg yolks has reared up its ugly little head. For past few months, I had been ignoring it but a recent flair up made me realize that I really need to take it seriously. So I decided my cakes will be made only with egg whites henceforth. (as far as possible).

For some time now I was thinking about making healthy baked goodies as after last year’s job-related relocation to my hometown I gained some unwanted weight. So now there is a constant clash inside my mind between my urge to bake and the urge to lose weight. So I decided I have to find a middle path so that my passion is not curtailed and I can lead a healthy life as well. Also according to psychologists for people whole love to bake for others, the process is a stress reliever and it can help ease the presence of sad thoughts.  This article explained a lot of things which I guess I already knew but had never thought about extensively.

(https://www.huffingtonpost.in/entry/baking-for-others-psychology_us_58dd0b85e4b0e6ac7092aaf8)

Now back to the lemon poppy seed cake. I have used some alternative ingredients in this recipe and tried to cut down on the butter and used olive oil instead. Instead of using only all-purpose flour I have added some oats flour which gave the cake a different texture. The crunch and taste of the poppy seed is very unique and I was a bit apprehensive about the overall resulting taste. Luckily the combination of fragrant lemons and the nutty flavour of the crunchy poppy seeds gave this a cake a very different but yummy flavour.

The lemons that I have used in this recipe are special as they are organic and homegrown and gifted to us by a senior colleague at a recent office picnic. So the heavenly fragrance of these lemons has added an extra dimension to this cake. You can use any type of lemon and lime as you want in your recipe only adjust the quantity of lemon juice you add in as all lemons are not equally tangy.

 I have added a simple lemon glaze on top of the loaf cake which gives an added tangy kick and a super shine to this scrumptious flavourful cake. Now I am really looking forward to trying out new flavour combinations and adding a healthy twist to my cakes. So now my friends please read on to know my version of Lemon Poppy Seed Cake.

Preparation time: 20 minutes.Baking Time: 30 minutesIngredients:
  • 1 cup All-purpose Flour (100 gms)
  • ½ cup Oats Flour (50 gms)
  • 1 ½ tsp Baking powder
  • 2 tbsp Poppy Seeds
  • ½ tsp Baking soda
  • ¾ cup Brown Sugar + 2 tbsp powdered sugar (for the glaze)
  • 3 Egg Whites
  • Lemon Juice (3 tbsp.)+ 4 tsp(for the glaze)
  • Lemon Zest of 2 lemons for the batter +1 lemon’s zest for the glaze
  • Melted Butter 3 tbsp
  • ½ cup Olive Oil
  • ½ cup fresh yoghurt
  • Mixing Bowls, mixing spoons, loaf tin, hand whisk/electric whisk.
  • Oil/melted butter for greasing the loaf tin.
  • deliciousfoodwithginia1.jpgMethod:
  • Baking seems to be a less formidable task if you start by keeping all the ingredients on your work counter and all the mixing bowls, spoons, whisk etc ready.
  • Grease the loaf tin with melted butter or oil. (I used a loaf tin but you can use any type of cake mould you want)
  • Sieve the flour, baking powder and baking soda together and mix in the oats flour in a large dry mixing bowl.
  • Mix the lemon zest and the poppy seeds with the flour mixture
  • Beat the egg whites with a hand-held electric whisk till light and fluffy and add in the brown sugar bit by bit. It takes around 4 to 5 minutes with an electric one and around 10 minutes with a manual whisk.
  • In a separate bowl whisk the yoghurt with a fork and mix it in the beaten egg whites and keep on whisking at a low speed.
  • Next mix in the melted butter, lemon juice and whisk to have a foamy and light mixture.
  • Pre-heat the oven to 180o (I use a microwave oven in the convection mode)
  • Now add the flour mix prepared earlier into the egg white mixture bit by bit and keep on whisking at a low speed.
  • Add in the olive oil when your cake mixture will get a pourable and smooth texture. Be careful not to overmix the batter. If the batter is too viscous you can add some milk.
  • Now pour the batter into the grease and bake at 180oC for 25 minutes. At this point test the middle of the cake with a toothpick or a cake tester and if it does not come out dry bake for 5 more minutes.
  • When the cake is baked perfectly, take it out of the oven/ let it cool down and demould.
  • Keep the fragrant lemon loaf cake on a cooling rack and prepare the glaze in the meanwhile.
  • Now as with any other cake the waiting part will be very difficult as the smell of freshly baked cake is very tempting and there is a great urge to cut he cake and eat it immediately. But it is better to wait for a while as if you attempt to slice a cake which is too hot you might end up breaking the cake and you will not get neat slices.
  • To prepare the glaze mix 2 tbsp of powdered sugar with 4 tsp of lemon juice and mix until the sugar is dissolved and you have a shiny and tangy lemony glaze ready to be drizzled on the top surface of the loaf cake. You might have to add some extra lemon juice if the sugar does not dissolve and mix vigorously.
  • Drizzle the glaze onto the cake and grate the lemon zest on the top of the cake and enjoy your yummy, tangy, nutty super soft and moist Lemon Poppy Loaf cake.
  • 2(1).jpgP.S
  • You can leave out the poppy seeds if you are allergic or if it is not easily available but if you can do try this flavour combination as the nutty flavour and the crunch really enhances this loaf cakes overall flavour range.
  • If you want to make this cake totally eggless then you have to add more yoghurt but I have not tested that substitution as of yet so cannot say how exactly it will turn out.
  • 1(1)2.jpg
  • Baked Goodies · Desserts

    Blueberry White Chocolate Muffins

    It was the countdown week before Christmas and I was playing with flavor combinations in my head to try out for muffins. I wanted to make these muffins in my brand new fun shaped silicon muffin moulds bought from one of my after office New Market sprees.

    My husband loves blueberries and bought a packet of dried blueberries online to surprise him. Then there are these white chocolate and dark chocolate buttons available online which I love to use in my baked goodies. Voila! My blueberry white chocolate muffin recipe was born.

    In my earlier days of baking when I had just discovered this wonderful hobby, I was in school and was intoxicated on the tales and stories of Enid Blyton. Thanks to her delicious description of food and an over-active imagination I was fascinated with exotic ingredients like berries, high-quality chocolate, fancy baking tools etc.

    I was very wistful as these ingredients were not at all available in Kolkata in those days and I dreamt of the day when I would be able to bake with them. My days of yearning are finally over now! With the opening of the world of online shopping, I feel all the ingredients that I dreamt of being only one click away. This gives me a sense of immense peace and happiness.

    One fine winter evening after returning from work, I decided I will bake the much awaited blubbery muffins today. So I began to gather all the ingredients and started baking with a strong determination to make the loveliest blueberry muffins.

    These muffins are scrumptiously golden and dotted with juicy, dark blueberries and golden white chocolate buttons. I confess they are a bit sinful as I have used some cream in the batter instead of milk. But once in a while, you can get away with these things!

    Ingredients:

    1. 1 cup White Flour (100gm)
    2. ¼ cup flax seed powder (25 gm)
    3. 1 ½ tsp Baking powder
    4. ½ tsp Baking soda
    5. 3 eggs
    6. Vanilla Essence (few drops)
    7. Sugar (1/2 cup)
    8. Melted Butter 80 gm
    9. Yoghurt 2 tbsp.
    10. Cream ¼ cup
    11. Dried blueberries (15 to 20)
    12. White Chocolate buttons
    13. Mixing Bowls, mixing spoons, hand whisk/electric whisk.
    14. Silicon Muffin moulds and paper muffin cups.
    15. Oil/melted butter for greasing the muffin cups.

    Method:

    • Keep all the ingredients on your work counter and all the mixing bowls, spoons, whisk etc ready.
    • Line the silicon muffin moulds with paper liners and grease them.
    • Mix the flour with the flaxseed powder, baking powder and baking soda.
    • Melt the butter.
    • Crack open the eggs in a deep bowl and mix with sugar.
    • Whip together the eggs and sugar mixture with a handheld mixer till light and frothy.
    • Add in the melted butter and vanilla essence and keep on mixing.
    • In a separate bowl take the yoghurt and with the help of a fork whip it till it becomes smooth and there are no lumps.
    • Pre-heat the oven at 180C.
    • Then when the egg mixture is frothy add in the flour mix and fold in with a spatula.
    • Add the beaten yoghurt and cream to the cake batter and mix in with the spatula.
    • Be careful not to over mix the batter but all the ingredients should be well combined.
    • Add the white chocolate buttons and the blueberries reserving a few for the topping.
    • The mixture will not be pourable.
    • With the help of a spoon put the batter into the muffin moulds. Dot the top of each muffin with the reserved blueberries and chocolate buttons.
    • Put the muffins into the preheated oven to bake for 20 minutes.
    • After 20 minutes check the centre of one of the muffins with a tooth pick. If it comes out clean, then the muffins are done. If not, then bake for 5 more minutes
    • Your scrumptiously yummy, blueberry white chocolate muffins are ready to be enjoyed with your friends and family. You can trust me that these muffins taste as good as they look!

    P.S

    1. **All ovens are unique the timing might vary accordingly. So feel free to adjust the timing according to your ovens nature.
    2. The quantities that I have mentioned will make around 5 to 6 muffins.
    3. The sugar quantity can be reduced if you like your desserts on the less sweet size but the quantity of sugar I have mentioned in the recipe is optimum for this dessert.
    4. To make these muffins a bit less sinful, you can swap the white flour with whole wheat flour, the cream with skimmed milk and the white sugar with powdered jaggery/honey. But I just can’t compromise with the butter.
    5. The flaxseed powder not only gives these muffins a delicious nutty flavour but add to the health quotient of any of my baked goodies.
    6. I guess I will be coming up with a healthier version of this recipe some times soon.
    7. If you have any questions, please feel free to ask me anything about this cake in the comments section.
    Baked Goodies · Desserts

    Easiest Three Ingredient Cookie

    Easiest Three Ingredient Cookies

    I was thinking about baking some cookies for a very long time. But with the onslaught of pictures of Christmas cookies and cookie challenges on Instagram, I was very intimidated. Also, in the process of making cookies, there is an extra step which involves chilling the dough. This step really puts me off and makes me feel lazy. But drooling over all the yummy cookie pictures online, I did some extensive research on the “Science behind Making Cookies” and so this recipe was building in my head for the last few days. Anyhow, it was a weekday night and there was some raw chicken waiting in my sink to be washed and cooked into a wonderful, yummy gravy with some pureed spinach, and I suddenly decide that tonight is the night to make these cookies. You have to believe me that it took me exactly 15 minutes to get this cookie dough ready and in the fridge to chill!

    My husband and my mother were like excited children when the first batch came out of the oven in all their golden loveliness. My sister has already coordinated the process of how I am going to bake the next batch of cookies and get them couriered to her! So, my friends, I will now tell you the recipe of the easiest three ingredient cookies in the world and believe me even if you are a novice in baking, these cookies will definitely turn out to be perfect. They absolutely melt in the mouth, crispy and golden pieces of heaven…….

    Preparation time: 15 minutes.

    Chilling Time: 30 minutes

    Baking Time: 16 to 18 minutes

    Ingredients:

    1. 1 ¾ cups Flour(175gm)
    2. ¾ cup powdered brown sugar(75gm)
    3. Softened Salted Butter 1 cup.(100gm)

    *Chocolate Button/ Chocolate Chips

    Method:

    • Start by keeping all the ingredients on your work counter and all the mixing bowls, spoons, and baking tray ready.
    • Cream together the softened butter and the powder brown sugar with a handheld mixer until it is fluffy and the colour of the butter changes. It will take you around 7 to 8 minutes at low to medium speed.
    • Now mix in the flour into the creamed butter-sugar mixture until combined and forms a dough. You might have to use your hands at some point to bring it all together, but in that case, do not forget to wash your hands well.
    • Roll the dough into 2 logs of about 1-inch diameter. Wrap each log in cling film or aluminum foil and put it into the fridge to chill for 30 minutes.
    • After waiting for 30 minutes and getting other work in the kitchen done, take out one of the dough rolls and unwrap it.
    • With a sharp knife cut the dough roll into cookies of the thickness of your choice. ¼ inch thickness was the magic number for me.
    • Pre-heat the oven to 180 C. Arrange the cookies on a baking tray with at least ½ a cm gap between them as the butter in them tends to make them spread while cooking. Bake for 16 to 18 minutes till crispy and golden.
    • If you decide to use chocolate chips, you can use the second roll of dough and cut them similarly and top them with the chocolate chip. But remember to press gently, as otherwise, the cookies will crack.
    • At 16 minutes your cookies will be baked, but they will be light in colour. If you want the golden colour you have to give the cookies 2 more minutes but under supervision.
    • When both the batches are baked, your easy, yummy, buttery, golden medallions of heaven are ready to be enjoyed with tea, coffee or just by themselves.
    Baked Goodies · Desserts

    Orange Cranberry Loaf Cake

     

     The smell of fresh juicy oranges and the aroma of freshly baked fruit cakes is synonymous to me. Now my problem is I plan to make at least two to three new types of baked goodies every day but alas there are only 24 hours per day! I have a full-time job which is highly tasking and add to that the normal pressures of planning and running a household. Luckily for me having a very supportive family helps me a lot in all my creative endeavors.

                  Anyway leaving aside all the rambling, there are nearly 101 things that I plan to bake this festive season of Christmas! I had been dreaming of this orange cake for a fortnight now and finally a bit of Sunday evening baling resulted in this glorious, shiny, yummy, aromatic orange cranberry loaf cake.

                 Actually, I had planned on making an orange loaf cake but recently I had heard my sister’s podcast on the health benefits of cranberries(Google podcast) and had ordered a packet immediately. So, as I was assimilating all the ingredients to start putting together the cake I noticed the shiny new packet of Cranberries. And lo and behold my recipe was changed to an orange-cranberry loaf cake.

                 The ruby red cranberries dotting the shiny golden surface of my loaf cake truly enhanced its beauty as well as the taste!

    Preparation time: 20 minutes.

    Baking Time: 25 to 30 minutes

    Eating Time: 5 minutes (LOL!)

    Ingredients:

    1. 1 ½ cup Flour (150gm)
    2. 1 ½ tsp Baking powder
    3. ½ tsp Baking soda
    4. ¾ cup Brown Sugar + 2 tbsp white sugar
    5. 3 Eggs
    6. Fresh Juice of 1 big orange
    7. Zest of 1 orange
    8. Vanilla Extract
    9. Melted Butter 150 gm
    10. Yoghurt 2 tbsp
    11. Dried Cranberries 3/4 cup
    12. Mixing Bowls, mixing spoons, cake mould/tin, hand whisk/electric whisk.
    13. Oil/melted butter for greasing the cake mould.
    14. Parchment/Baking Paper.

    Method:

    • Start by keeping all the ingredients on your work counter and all the mixing bowls, spoons, whisk etc ready.
    • Line the loaf tin with parchment paper and grease it with melted butter or oil and keep it ready.
    • Sieve the flour, baking powder, and baking soda together and mix it in a large dry mixing bowl.
    • Melt the butter. I microwaved it for 30 to 40seconds in a glass bowl.
    • Take the yogurt in a small bowl, add the white sugar and whisk with a fork till the yogurt has no lumps.
    • In a large mixing bowl crack open the 3 eggs and add the brown sugar. Whip it with a handheld mixer or a whisk till light and foamy. It will take around 4 to 5 minutes at medium speed for the hand-held mixer.
    • At this point, you will need to pre-heat the convection oven to 180o C.
    • Add the melted butter to the egg mixture and continue to whip.
    • Add in the yogurt and combine.
    • Then add the orange juice which after mixing will give the egg mixture a wonderful orangey aroma and a golden sheen.
    •  Add the sieved flour mixture and mix with a spoon till the mixture is smooth.
    • Add the cranberries and the orange zest in the end and combine.
    • This batter is a pourable and liquid batter.
    • Now quickly pour the batter into the paper lined and greased cake tin and scatter some of the cranberries on the top.
    • Put the cake into the pre-heated oven and bake for30 minutes.
    • After 20 minutes check the cake with a toothpick in the center and if it comes out sticky bake it for 10 more minutes.
    • Then when the cake is baked completely remove it from the oven and let it cool a bit before removing from the loaf tin.
    • Now your orange cranberry loaf cake is ready to be sliced and enjoyed by you and your family!
    The Batter

    P.S

    1. The best thing about this cake was the shiny golden top surface and the heady aroma of oranges within. Its glaze was so perfect that I did not even think of putting any kind of frosting or drizzle on top for decoration. These type of cakes are best enjoyed with tea or coffee though even by itself it is absolutely moreish!!
    2. If you don’t have a loaf tin, you can easily change the cake tin type according to your liking.
    3. If you have any questions, please feel free to ask me anything about this cake in the comments section.
    Baked Goodies · Desserts

    Lemon White Chocolate Cake with Cream Cheese Frosting

    IMG-20181206-WA0006 (2)

    The winter months are three fun-filled months in our family as the month of December kick-starts all the birthday celebrations. It begins with my mother’s birthday in the very first week of December. I was planning to bake her birthday cake myself as I have been on a baking spree these days and tapping into my inner baker!

              I asked my mom what flavor cake she would like for her birthday and on giving her three options to choose from i.e. chocolate, vanilla or lemon, she chose the lemon. Now, this was happy news for my hubby as he is not a big chocolate fan. (Sigh!) Anyway now I started planning the recipe and began foraging for the ingredients. Mom’s birthday was on Sunday and we went for a day trip to an eco-tourism park on Saturday(Pics posted at the end of this post). So I had to make the cake on Sunday itself which was a challenging task as all the other weekend chores had piled up like a mountain.

              Anyway, after a lot of fighting with my inner lazy demons my proactive self took over and I managed to put together this birthday lemon cake which tasted very scrumptious and yummy. Mom was happy, hubby was happy and so automatically I was happy with the overall outcome. So now I could have my cake and eat it too!!

    Ingredients:

    1. 1 ½ cup Flour (150gm)
    2. 1 ½ tsp Baking powder
    3. ½ tsp Baking soda
    4. ¾ cup Granulated Sugar + ¼ cup powdered sugar
    5. 4 Eggs
    6. Lemon Juice (2 ½ tbsp.)
    7. Lemon Zest of 2 lemons for the batter +1 lemon’s zest for the icing
    8. Vanilla Extract
    9. Softened Butter 150 gm (equivalent to 1 cup of butter cubes)
    10. Cream Cheese 100 gm
    11. Fresh Cream/Whipping cream 2 to 3 tbsp.
    12. White chocolate buttons/chips 15 to 20 nos.
    13. Milk ½ cup
    14. Mixing Bowls, mixing spoons, cake mould/tin, hand whisk/electric whisk.
    15. Oil/melted butter for greasing the cake mould.
    16. Parchment/Baking Paper.

    Method:

      • Start by keeping all the ingredients on your work counter and all the mixing bowls, spoons, whisk etc ready.
      • Line the cake tin with parchment paper and grease it with melted butter or oil. (I used a round springform tin but you can use any type of cake tin) and keep it ready.
      • Sieve the flour, baking powder, and baking soda together and mix it in a large dry mixing bowl.
      • Take the butter and granulated sugar in a deep bowl and beat with an electric mixer for approximately 4 to 5 minutes till soft and fluffy. (you can use a handheld whisk also but then you have to beat the butter and sugar for a longer time). The texture and colour of butter will change i.e it will become lighter in colour and soft and fluffy in texture.
      • Then add in the eggs and vanilla extract and keep on mixing at medium speed till the mixture becomes homogenous. When the eggs are added to the whipped butter there is a chance of the butter curdling a bit but then you have an option of beating the eggs separately and then mixing it with the whipped butter. In both cases, you might be scared by a bit of curdling but just be brave and carry on with the mixing.
      • At this point, you will need to pre-heat the convection oven to 180o
      • Add the sieved flour mixture and mix till the mixture is smooth.
      • Mix in the milk and combine to make a pourable batter. Add the white chocolate chips and mix.
      • Add the lemon zest and lemon rind in the end and combine.
      • Now quickly pour the batter into the paper lined and greased cake tin and put it into the pre-heated oven and bake for 20 minutes.
      • After 20 minutes check the cake with a toothpick or a cake-tester in the center and if it comes out sticky bake it for 10 more minutes.
      • While the cake is baking prepare the cream cheese frosting. Mix the softened cream cheese, powdered sugar, fresh cream/ whipping cream, powder sugar and whip with the electric beater till soft peaks form.
      • Now when the cake is baked perfectly, take it out of the oven/ let it cool down and remove carefully from the tin.
      • Keep the fragrant lemon cake on a cooling rack and wait patiently to decorate with the glorious cream cheese frosting.
      • Now, the waiting part will be very difficult because the smell of this cake is very tempting and you will feel a great urge to attack the cake with a knife and gorge on it! But my advice to you is that be patient because the frosted cake will taste even better.
    • When the cake has cooled down spread the frosting on the top of the cake and smoothen with a knife to make it pour over the edges just a little bit. Grate the lemon zest on the top of the cake and enjoy your yummy, tangy, super soft and moist lemon cake.IMG-20181206-WA0009 (2)IMG-20181206-WA0006 (2)

    P.S

      1. Instead of lemon, I have used a special type of lime called Gondhoraj Lebu in this recipe which has an out of the world citrusy fragrance. But lemons will do equally well and you can customize with any local type of lime or lemon available in your part of the world. Just be careful while grating the zest that you don’t reach the white portion of the lemon rind as that will impart bitterness to the cake
      2. If store bought cream cheese is not available, then you can easily make it at home. All you have to do is make some cottage cheese by curdling milk with lemon, separate the cheese and blitz it in a blender with some milk till smooth and creamy. This substitute is an old favourite of mine since the days when Cream cheese was not as easily available as now.
      3. We personally like our desserts to be a bit less sweet side and the sugar quantity is according to my taste. You have the freedom to increase the sugar content a bit if you prefer things on the sweeter side.
      4. You can leave out the white chocolate if you want but I really loved the combination of lemon and white chocolate.
      5. If you have any questions, please feel free to ask me anything about this cake in the comments section.
    Desserts

    Yummy Easy Dark Chocolate Fudge

    This recipe is for all the fellow chocolate lovers and chocoholics out there!!

    I am a chocoholic and I was extremely excited on hearing this recipe from my boss . My ears perked on hearing the ingredients and the method as it is truly very easy. I tweaked the  recipe according to my taste and will give the alternative ingredients in the recipe itself. You don’t have to be a pro-baker or an expert cook to make this fudge but the result will surely be a super hit. It is a no bake and  no cook dessert which can be made in 20 minutes flat (Chilling time is extra)
    Now let’s get down to the recipe!

    Things you will need:

    1. Dark Chocolate Compound(400g bar)(You can use 70 to 80% dark chocolate but the sweetness will have to be adjusted accordingly)
    2. Salted Butter (75g+10g)
    3. Dry Fruits ( Cashew,Almonds,Pistachio,Sunflower seeds,Raisins)
    4. Salt 1/4 tsp
    5. Condensed Milk (100 g) (Alternatively you can use Fresh Cream but then you might have to add some brown sugar)
    6. Flax Meal 2tbsp ( Powdered Flax Seeds)
    7. Square Brownie Tray
    8. Baking/ Parchment paper( You can use foil instead if you don’t have parchment paper)

    Method:
    1.In a pan,add butter and roast all the dry fruits except raisins till golden brown. It will take around 5 to 6 minutes in medium heat.
    2.Cut the dark chocolate bar with a knife into chunks and put in a microwave safe bowl.Add the butter. (If you don’t have a microwave you can use a double broiler)
    Melt the chocolate and the butter at full power for 1 minute.
    3.Take out from the microwave and check if the entire chocolate is molten or not. Adjust the microwave time accordingly.
    4.Mix the molten chocolate and the butter. Add the condensed milk, salt, flax meal,cocoa powder and mix well.
    5.Add the milk and keep on mixing till the chocolate mix becomes shiny and the consistency becomes smooth.
    6.Now add in all the dry fruits and combine.
    7.The dark chocolate compound that I have used had sugar in it. So I have used lesser amount of condensed milk. If you use pure dark chocolate you will have to add more sweetener according to taste.
    8.Grease the parchment paper and line the square brownie tray.
    9.Pour in the chocolate dry fruit mix and don’t forget to lick the bowl as we cant afford to waste very very tasty and yummy high quality chocolate!
    10.Smoothen the top of the mixture with a knife and also by tapping the brownie tray on the counter.
    11.Cool to room temperature. Cover with foil and put it in the fridge to chill for at least 4 hours.
    12.Then the difficult part is waiting till our fudge is set.
    13.Once the fudge is chilled and set take it out from the fridge.Remove from the tray along with the parchment paper and place on a chopping board.
    Now cut it into squares in a size of your choice and wrap individual fudge pieces in foil.
    The extremely yummy,delicious and super easy dark chocolate fudge is ready to be served to your near and dear ones!!
    Enjoy!! And don’t forget to let me know how your fudge turned out.

    Yummy Dark Chocolate Fudge