Peppermint Cheese Brownie

                                      

Chocolate & Brownie. Those words alone could make anyone happy. But what happens when you add peppermint? Very happy times ahead :) .... so here is the beautiful & yummy recipe.

Ingredients

For Brownie

1 cup plain flour (maida)

2 tsp cocoa powder (preferably unsweetened)

1 1/2 tbsp dark chocolate

3/4 cup powdered sugar

1/2 tsp soda bi-carb

1/2 tsp baking powder

6 tbsp curds (dahi)

5 tbsp milk

5 tbsp melted butter

1/2 cup chopped mint chocolate (optional)

1/2 tsp peppermint essence

For Cream Cheese

3/4 cup fresh cottage cheese

1 cup sugar (according to taste)

1/2 tsp peppermint essence

For Ganache 

1/2 tsp butter

1 tbsp heavy cream

4 tbsp chopped dark chocolate

1/4 tsp peppermint essence

Method

For Brownie

Pre-heat the oven to 180˚ C

Sieve together flour, Cocoa, soda & baking powder.

Melt dark chocolate & butter over double boiler

Add sugar & peppermint essence & mix well. Add curds & mix really well.

Mix chopped mint chocolate with flour so it wont settle down after baking.

Fold milk & flour alternately but end with flour. Make sure there are no lumps.

Pour brownie mixture into a greased & dusted baking pan.

Place in the oven and bake for 25 to 30 minutes.

For Cream Cheese

Churn all ingredients in a mixer.

For Ganache

Pour the heavy cream into a small saucepan.

Heat the cream over medium-high heat, & bring it just to a boil. 

Pour the hot cream over the chopped dark chocolate. Add butter & peppermint.

Gently whisk the mixture together until it is smooth & shiny.

Cool & use for your icing.

How to Proceed

Cool brownie & spread cream cheese mixture over brownie.

Refrigerate for an hour.

Cut into 2" x 2" pieces. 

Spread the chocolate ganache on the pieces & return the brownie to refrigerator for setting.

Serve like that or with vanilla ice-cream.  

Tips

* Cool the brownie completely before spreading cheese layer.

* If ganache starts hardening then use double boiler method to melt it.

* You can omit cream in ganache & just melt butter & half dark chocolate on double boiler. When it's melted, remove from boiler & add remaining dark chocolate & mix well.

* If you have any mint candy, chop that & sprinkle on ganache before it sets.

Cherry Almond Brownie

                          

Cherries are in season & I wanted to use them in baking. So here is another brownie flavour with loads of cherries :)

Ingredients

For Brownie

1 cup plain flour (maida)

2 tsp cocoa powder (preferably unsweetened)

1 1/2 tbsp dark chocolate

3/4 cup powdered sugar

1/2 tsp soda bi-carb

1/2 tsp baking powder

6 tbsp curds (dahi)

5 tbsp milk

5 tbsp melted butter

1/2 cup (1/4 + 1/4) chopped almonds

1/2 tsp almond essence

For Cherries

1/2 cups pitted & halved fresh sweet cherries 

1/2 tbsp white/brown granulated sugar

1 tsp finely grated lemon zest (optional)

1/2 tsp freshly squeezed lemon juice

Method 

For Cherries

Mix together everything & keep aside for an hr.

For Brownie

Pre-heat the oven to 180˚ C

Sieve together flour, Cocoa, soda & baking powder.

Melt dark chocolate & butter over double boiler

Add sugar & almond essence & mix well. Add curds & mix really well.

Add cherry mixture & mix well.

Mix half of the chopped almonds with flour so it wont settle down after baking.

Fold milk & flour alternately but end with flour. Make sure there are no lumps.

Pour brownie mixture into a greased & dusted baking pan.

Sprinkle remaining almonds.

Place in the oven and bake for 25 to 30 minutes.

Drizzle chocolate sauce & serve.

Tips

* Cool the brownie completely cutting.

* As usual don't beat the batter, just fold it.

* Dried cherries can be used instead of fresh ones when not available.

* You can eat them as they are or with ice-cream or drizzle chocolate sauce (as I did) or you can also make Cherry Sauce & drizzle over warm brownies before serving.

Cherry Sauce

1/2 cups pitted & halved fresh sweet cherries 

1/2 tbsp white/brown granulated sugar

1/2 tsp freshly squeezed lemon juice

1 tbsp cornflour 

1/4 + 1/4 cup water

Bring cherries, sugar & 1/4 cup water to a boil in a medium saucepan over medium-high heat, stirring often. 

Stir 1/4 cup water & cornstarch in a small bowl until smooth & stir into the boiling cherry mixture. 

Return to a boil, stirring constantly; cook until thickened, about 1 minute. 

Remove from heat & stir in lemon juice.

Hot Chocolate

Nothing says "comfort" quite like a delicious mug of hot chocolate! It's a delicious blend of sweetness & richness.
Ingredients (serves 2)
4 tbsp solid chocolate, chopped
2 cups milk (nonfat to cream, as rich as you prefer)
2 tbsp Cream (optional)
1/4 tsp vanilla essence
Pinch of cinnamon powder
1-2 tsp sugar (optional & according to taste)

Method
Using a sharp knife (serrated knives work well for this task), chop the chocolate into chunks. The finer the chop, the quicker the chocolate will melt.
In a saucepan over medium-low heat, melt the chocolate with 1 cup milk, stirring constantly, until the chocolate is fully melted.
Don't leave the stove unattended because milk & chocolate can burn easily.
Add cream (if using) to the chocolate & stir.
Add any additional flavorings to the ganache while stirring in the cream.
Add the remainder of the milk, whisking continuously.
If the mixture becomes too hot, or you feel that it might burn, remove pot from the heat and continue to stir, allowing the temperature to reduce.
Put the pot back on the heat once the mixture has cooled.
Do not allow the mixture to boil.
Served in small cups or large mugs.

Tips
* If you feel you might burn the chocolate on direct flame, use double boil method.
* Optional flavourings, such as vanilla, herbs, and spices (cinnamon and nutmeg give nice notes to the finished drink), liqueur, mint etc.
* If you start with chocolate at the sweetness you prefer, you do not need to add additional sugar.
* You can also start with unsweetened chocolate, & add sugar to taste.
* In place of solid chocolate, you can use 1/4 cup of cocoa powder + 1/4 cup sugar.

Chocolate Walnut & Cranberry Cake

Few months ago we shifted to our own house after it's renovation & it was really tiresome to set the house all over again. That's when I thought of making something different...baking always lifts my spirit ;) .... So I searched & found this amazing recipe. Awesome brownie-like cake with lovely chocolate flavor and crunch of cranberries & walnuts. 

Ingredients

1 2/3 cups plain flour (Maida)

1 1/2 cups sugar

3/4 cup cocoa powder

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup applesauce 

1/2 cup plain soy milk

1/4 cup olive oil

1 cup sweetened dried cranberries

1/2 cup chopped walnuts, toasted

1 tbsp powdered sugar + pinch of cinnamon powder

Method

Preheat oven to 180ºC.

Combine flour, cocoa, baking powder, baking soda & salt in a large bowl, stirring with a whisk. 

Mix in cranberries & walnuts to the flour.

Combine applesauce, milk, & oil. 

Add sugar and mix well.

Add dry mixture to wet mixture in batches, folding each time lightly.

Pour the batter in greased tin.

Bake for 50 minutes or until edges begin to pull away from sides of pan. Cool on a wire rack. 

Sprinkle with powdered sugar + cinnamon.

Tips

* This recipe makes 1 big (about one kg) cake. So you can half the recipe to get smaller cake.

* I used homemade apple sauce (refer to album "Basic Recipes" for recipe).

* Cow milk can be used instead of soy milk.

* You can use any other vegetable oil in place of olive oil (I like olive best).

Layered Chocolate Mousse With Blueberry Sauce

A combination of dark & white chocolate along with coffee mousse layered in a delectable mousse & topped with blueberry sauce..... If you're a real chocolate lover, you'll adore this combination. It's easy to make & although rich, it's surprisingly light..... sounds heaven & tastes heavenly

Ingredients
For Coffee Mousse
1/2 cup chopped milk
2 tbsp milk
1/2 tbsp powdered sugar
3/4 cup whipped cream
vanilla essence
1 tsp coffee dissolved in 1/2 tsp milk

For White Chocolate Mousse
1/4 cup roughly chopped white chocolate
1 tbsp milk
1/4 tbsp powdered sugar
whipped cream
1 drop vanilla essence
2 drops lemon juice

For Dark Chocolate Mousse
1/2 cup roughly chopped dark chocolate
2 tbsp milk
1/2 tbsp powdered sugar
1/3 cup whipped cream
1/8 tsp vanilla essence
1 tsp honey (optional)

For Blueberry Sauce
1/2 cup blueberry
2 tbsp sugar
1/2 tsp lemon juice
1 tsp cornflour + 2 tbsp water

Method
For Coffee Mousse
Combine the chocolate and milk in a pan & melt on double boiler. Remove and mix well until no lumps remain.
Strain the mixture if needed using a sieve and keep aside.
Combine the sugar and whipped cream in a deep bowl and fold gently.
Add the chocolate-milk mixture and fold gently.
Add the coffee mixture and fold gently. Keep aside.

For White Chocolate Mousse
Combine the chocolate and milk in a pan & melt on double boiler. Remove and mix well until no lumps remain.
Strain the mixture if needed using a sieve and keep aside.
Combine the sugar and whipped cream in a deep bowl and fold gently.
Add the chocolate-milk mixture and fold gently.
Add vanilla essence & lemon juice. Fold gently. Keep aside.

For Dark Chocolate Mousse
Combine the chocolate and milk in a pan & melt on double boiler. Remove and mix well until no lumps remain.
Strain the mixture if needed using a sieve and keep aside.
Combine the sugar and whipped cream in a deep bowl and fold gently.
Add the chocolate-milk mixture and fold gently.
Add vanilla essence & honey (if using). Fold & keep aside.

For Blueberry Sauce
Combine sugar & berries & cook on slow flame while stirring continuously.
Mash berries while cooking.
Add lemon juice & cornflour mix & cook for few minutes.
Remove from flame & keep aside to cool completely.

How to Proceed
Layer mousse in equal quantities into individual bowls / glasses.
Refrigerate for 10 minutes after each layer.
After all layers top each bowl / glass with blueberry sauce.
Serve chilled.

Tips
* You can add another layer of eggless chocolate cake (bottom layer).
* The whole recipe must be made at least 6 hours before you plan to serve because the mousse needs time to set up, but if you like, you can make each step of this recipe on different days to break up the labor, & just keep it in the freezer until serving day.
* You can make milk chocolate layer instead of coffee.
* Fold whipped cream after chocolate mix cools down completely.
* You can sieve blueberry sauce if you like.
* You can make this mousse with as many layers as you want.
* If you want to make only one layer then you just have to increase the amount in that layer recipe.
* You can use strawberries instead of blueberries or you can even make it without sauce & just use whipped cream to top it.

IMPORTANT : this recipe is without gelatine so it's better to set it in individual bowls that you intend to serve it in.

Oreo Brownie

World's favorite cookie in brownie!!!! Sounds so yumm :D .... It's my elder son's 16th birthday & I decided to make Oreo brownie & cupcakes for him, as he loves Oreo cookies. He had class whole day so I had to save them from my lil one till his brother is back :D.... & then when they finally had their favorite brownie, I enjoyed cute smiles on their faces while they polished off almost all brownies :D

Ingredients 

1 cup plain flour (maida)

2 tsp cocoa powder (preferably unsweetened)

1 1/2 tbsp dark chocolate

3/4 cup powdered sugar

1/2 tsp soda bi-carb

1/2 tsp baking powder

100 gm or 7 tbsp vanilla yogurt 

5 tbsp melted butter

1/2 tsp vanilla essence

6 tbsp milk

20 Oreos separated 

(20 disks of cream side & 20 disks crushed)

Method

Pre-heat the oven to 180˚ C

Sieve together flour, Cocoa, soda & baking powder.

Melt dark chocolate & butter over double boiler

Add sugar & mix well. Add yogurt & mix really well.

Mix 3/4th of crushed Oreos with flour so they wont settle down after baking.

Fold flour & milk alternately, making sure to end with flour.

There should be no lumps.

Pour 1/2 of the brownie batter into a greased & dusted baking pan.

Arrange cream Oreo disks, cream side up, & pour rest of the brownie batter.

Sprinkle remaining crushed Oreos.

Place in the oven & bake for 25 to 30 minutes.

Once ready, cut into 2" x 2" pieces & Enjoy :)

Tips

* These brownies are little on drier side 'cause of biscuits, so if you want you can pour chocolate sauce over it before serving.

* Cool the brownie completely before cutting.

* You can use curds in place of yogurt.

* Serve these brownies with a glass of milk, everyone will love them :)