Thursday, 31 October 2013

Feelin Bright n Happy..... Time to have a piece of Rainbow !!!!!!!

Rainbow Cupcakes

Aren't these just adorable :) For some reason I love bright Colours and believe that they add  zing to everything be it Life or Food :)
Its picture has made the page look soooo colourful. so Bright  so happy and so cheerful.
I Find these cupcakes not just lovely to look at but they taste great too. Super simple to make. When I thought of making them my only priority was I didn't want the colours to merge and give a marble cake effect. You have a look at it and can see all the colours individually. Irressistably cushiony soft hmmm....

Gets a lil messy but believe me its worth it.You can either use liquid colours or gel paste.Here ihave used liquid colours to tint the batter.

I made a plain one there can you see the corner one, yeah just wanted to see the texture of a plain one ;)

Frosting can be a buttercream frosting or whipped cream. U can tint the buttercream in rainbow shades too. I am planning to do that will share the pictures :)
 This one here is frosted with whipped cream topped with some colourful sprinkles.

Perfect for kids party, or rainbow themed parties, Ohhhh actually u just have to make them ... no reasons needed :)

Get going and make them *Do not forget to share the pictures*

The Recipe yields 12 cupcakes:

1/2 Cup butter
3/4 Cup Sugar
2 Eggs
2 tsp of Vanilla essence/ Extract
1 1/2 cups of  Flour
1 3/4 tsp baking powder
1/2 cup milk
Pre heat the oven to 180 deg C (350 deg F).
Beat the butter and Sugar together until it becomes fluffy. Beat in the eggs one at a time and beat well.Now add in the vanilla. combine the flour, baking powder well. Add these to creamed mixyure alternately along with the milk. Dry-Wet-Dry. DO not over mix the batter. Divide the batter into six bowls equally tint them with the colour and mix with a spoon.
Line your muffin tray with the liners and spoon the batter according to the colour of the rainbow.Pop it into the oven and bake it for 20-25 mins.

Thursday, 24 October 2013

Chocolate Mousse

The most decadent of desserts is here. My all time favourite chocolaty Chocolate Mousse hmmmm!!!!  Perfect on the menu when you are expecting a party or guests at home :) or even on the special day of Valentine's with your special someone. Made with simple ingredients, less efforts and lotttssss of love Voila there you are smooth, sweet , delectable dessert. Awh who doesn't love chocolate in mousse form :)

Sorry that I dont have pictures of this piece of love being made. but if you do happen to make it do share it on my blog or on

Serve it cool and garnishing is upto u. I prefer whipped cream and strawberry. Confectioners sugar is  good option too

Make it, Eat it and experience the Luxury of chocolate.

This recipe yields 5-7 serves


2/3 cup Heavy Cream
1/2 cup chopped bittersweet Chocolate
2 Egg yolks
2 Egg Whites
4 Tbsp of granulated white sugar
2 Tbsp Butter
1 tsp Espresso powder dissolved in water (optional)
1 1/2 tsp vanilla extract/ essence


Firstly Whip the heavy cream till it form stiff peaks. Set aside in the refrigerator until you need to mix it with remaining ingredients.
Melt the chopped chocolates along with a tbsp of butter. Add in the dissolved  espresso.Now in a bowl whisk together the egg yolk and sugar very well . Add the slightly cooled chocolate mixture to the yolk mixture combine well.
In a clean bowl and a very  clean beaters of the hand mixture whip the egg whites to a stiff peak.
Fold in gently whisked egg white to the chocolate mixture and then lastly fold in the whipped cream.
Pour the mixture into desired cups . cover with a cling film and refrigerate for 6-7 hrs .

Note : The no. of serves may vary depending on the cup you use to serve it. I suggest you make a batch and see . Double the recipe or half the recipe as per your requirements .Hope that helps.

The Best Brownies

When I made these everyone was so happy to eat it which made me more happy seeing all of them enjoying it. The best was when my two and half year old son and his friend were just not stopping even at the third one :) That just made my day and the first time brownie making felt the best.

The very first experience of a Brownie that I had was long back, when I had been with a friend to another friend's place and her mother had made some. I don't remember the taste though but I had liked it. I remember telling myself  that it is very similar to a chocolate cake.

Now when I  started baking, I recalled those Brownies and was going through the recipe.
What I found out was, there is something called Fudgy Brownie, Cakey Brownie and Chewy Brownie as well.It all depends on the texture and the amount of Chocolate, butter and flour.

Fudgy Brownies are the most dense because of the amount of chocolate, Chewy ones have more flour and whole eggs that  gives it a structure to set and Cakey Brownies have less butter and moist crumbs and cake like texture.

The recipe that I  am sharing here will give you Brownies that is somewhere between Fudgy and Cakey. But I can tell you  they are the Best :) The amazingly chocolaty flavour the crispy beautiful top crust. Ohhhhhhh I am in love with these lil squares :)


The recipe yields 16 Brownies


1 Cup Chocolate chopped
1/2 Cup butter
2 tbsps Cocoa Powder
1 Cup Sugar
1 tsp Vanilla essence/ Extract
3 regular sized eggs
2/3 cup All purpose Flour
1/4 tsp salt
3/4 cup choco chips (optional)


Preheat the oven to 350 deg (180deg). Melt the chocolate and a tbsp of butter from the 1/2 cup butter. Melt it in a double boiler or a microwave until smooth and shiny. If doing it in a microwave first keep it for 30 secs and take it out. give it a stir. then again keep it for 30 secs. Be careful of not burning your chocolate.

Grease an 8" X 8" square pan.Line it with parchment paper cut it 2 " extra on two sides such that the  extra width helps like a grip to take the brownie out of the pan.

Sieve the All purpose flour, cocoa powder and salt.keep aside.

Beat the butter and sugar until light and fluffy. Add in the eggs and beat the mixture really well 
(7-8 mins). Put a  tsp of Vanilla essence and the dissolved espresso beat all this well. Fold in the sifted flour. Remember Do Not Over mix. Now fold in the 3/4 of  the chocolate chips. Pour the batter into the greased pan and sprinkle the remaining chocolate chips on top.

Bake it in the oven for 30-33 mins.

Note:  Do not over bake the Brownie. Test the brownie a mintue or two before the end of baking time.
when the toothpick inserted comes out with a few moist crumbs its done.