Category Archives: Sweets and Desserts

Key lime pie

1Key lime pie

This post is a part of  the mega Blogging Marathon and A-Z challenge. I have chosen ‘popular American dishes’ as my theme.

I am with the Pioneer Woman in more ways than one today. Not only is the recipe here adapted from her space, I am also in the same boat as her when it comes to the key limes in the key lime pie. I used ordinary limes in pie here and yet I am going to call it Key lime pie! I know I may have made some enemies in Florida today :D, but sorry, I was not able to get key limes.

Please don’t be mad at me…

Key limes are much smaller than regular limes. They are native to Florida. They are almost the size of gooseberries. To give you an idea, for getting 1/2 cup juice you might have to extract about 15-20 key limes where as 4-5 big limes can give you the same amount of juice. So you can imagine how much tinier they are. I have seen them in supermarkets here, but its never there when you go looking for it.

The pie base can be made in a jiffy at home, but I took the easy way out. This is a ‘tangy meets sweetness'(duh!) kind of pie that will appeal to lime/lemon fans. When making this, I also learnt that the ready made whipped topping that you get in U.S. is not meant for piping. It started weeping the minute I was done with decorating the pie. The next time, I am going to whip the heavy cream and stop looking for shortcuts :D.

Read on for the step wise pictures and the recipe.

3Key lime pie

Gather the ingredients: 9″ ready made (or homemade) graham cracker base, 3 egg yolks, 1 can condensed milk, 1/2 cup lime juice(about 4 limes) and 1 tablespoon of lime zest.

Beat the egg yolks well. Add the condensed milk can and whisk it in.

Add the zest and lime juice. Whisk well to incorporate.

Bake for about 10-15 minutes at 350F in a preheated oven or until the pie is set. Let it cool completely. Decorate with whipped cream and lime wedges, if desired. Refrigerate an hour at least before serving.

Recipe adapted from : The Pioneer woman

Ingredients:

  • One ready made or home made 9″ pie base
  • 3 egg yolks
  • One 14 oz can condensed milk
  • 1 tablespoon lime zest
  • 1/2 cup lime juice
  • whipped cream and lemon wedges, for decorating

Method:

  1. Gather the ingredients: 9″ ready made (or homemade) graham cracker base, 3 egg yolks, 1 can condensed milk, 1/2 cup lime juice(about 4 limes) and 1 tablespoon of lime zest.
  2. Beat the egg yolks well. Add the condensed milk can and whisk it inAdd the zest and lime juice. Whisk well to incorporate.
  3. Bake for about 10-15 minutes at 350 F/ 180C in a preheated oven or until the pie is set. Let it cool completely. Decorate with whipped cream and lime wedges, if desired. Refrigerate an hour at least before serving.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

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Jell-O

1jello

This post is a part of  the mega Blogging Marathon and A-Z challenge. I have chosen ‘popular American dishes’ as my theme.

The kid had been asking for jello forever and it just seemed smart to integrate his request to meet my blogging ends. So when we were in the supermarket, we picked up 3-4 types of jello and came home with a sense of achievement.

A couple of days later, I started on this layered jello. It was one of the easiest things I have done till now, but also very time consuming. There is at least 15-20 minutes wait periods between each of these layers and that quickly adds up. Still, its only waiting time and that’s not so bad. You can also make a single big layered jello, which will need a lot more setting time in the fridge.

If I were making this for a party of some kind, I would buy the transparent kind use and throw glasses. That way you wont have the kids fighting over who gets the bigger glass! It will all be uniform and that will make it easy to determine the quantity the recipe delivers also. Here I can say 8 glasses, but its all of different sizes. I just randomly picked glasses and filled it with the jello layers.

The best part of this was how my son was impressed. Now he wants to make one of his own :-). Read on to know how to make this.

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Recipe source: Rainbow jello cups

Ingredients:

  • 3 different flavors of ready-made jello packets
  • 1 cup yogurt/evaporated milk/condensed milk/sour cream/ cool whip
  • see through glasses

Method:

  1. Prepare the first pack of jello according to package instructions. Its usually boiling water stirred into the jelly, followed by cold water after the crystals have completely melted.
  2. Divide 2/3rd of this mix between the serving containers and refrigerate for at least 15 minutes until its set completely. The thicker the layer is, more time its going to take for setting.
  3. To make the lighter shade of the same jello, stir in the yogurt/condensed milk/cool whip/sour cream/evaporated milk to the reserved 1/3rd portion of jello. Basically a white color based thick liquid to lighten the color. I used yogurt and I had to filter it to get rid of the ‘white yogurt spots’.
  4. Once the previous layer of jello is set, carefully add the lighter layer. Refrigerate until its set completely.
  5. Repeat this process with other flavors.

Note: I should have started off with the yogurt light layer first so that it would been fun to finish with the bright red layer on top.

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Ice cream cake

1ice cream cake

This post is a part of  the mega Blogging Marathon and A-Z challenge. I have chosen ‘popular American dishes’ as my theme.

The choice for alphabet ‘I’ was between ice cream, icebox cake and ice cream cake. I had ice cream, I had left over cake and the decision was easy.

I read in Wikipedia that Ice cream cakes are an American. They were quite popular sometime back. There is no particular recipe for this. There are so many different kinds that it was too confusing after a point. Some recipes just have different flavors of ice cream layered on top of each other and then presented like a cake. Some had one base layer and then 1-2 ice cream layers on top, kind of like a cheese cake. Still some others had ice cream sandwiched between two layers of cake. That was more like what was mentioned in Wiki and I decided to do that version.

So what you have here is a cake, an ice cream filling and another layer of cake of top. Whipped cream (I had leftover mango mousse, please don’t ask how I end up with all these leftovers!!) or ice cream goes all around it as a frosting and the cake is served cold, after letting it thaw for a few minutes.

Read on for my version on the cake.

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Bake a cake of your choice. Here its a 4″ cake. Let the cake cool. Keep the ice cream to thaw a little bit when the cake is cooling.

Once the cake is cool,cling wrap it and set aside. Line the cake pan with cling wrap.Fill it with ice cream of your choice and smooth the top. This is going to be the filling. I just eyeballed the ice cream filling to about half the height of the cake, didn’t measure it. It was about a cup or so of ice cream. The height of filling can be of your choice and so the quantity can vary.

Cover the top and return the ice cream to the freezer until its time for assembling. When you are ready to assemble, level the cake and cut it in half.

Sandwich the ice cream between the two layers of cake. Whip some cream for frosting, I had some mango mousse which I wanted to use up, so I used that. Frost and decorate as you wish. Refrigerate if using immediately. If making ahead, freeze it and let it thaw for ten minutes before cutting it.

Ingredients:

  • cake of your choice, 4″ hot milk cake here
  • vanilla ice cream, about a cup
  • whipped cream, about 1/2 cup
  • whoopers for decorating

Method:

  1. Bake a cake of your choice. Here its a 4″ cake. Let the cake cool. Keep the ice cream to thaw a little bit when the cake is cooling.
  2. Once the cake is cool,cling wrap it and set aside. Line the cake pan with cling wrap.Fill it with ice cream of your choice and smooth the top. This is going to be the filling. I just eyeballed the ice cream filling to about half the height of the cake, didn’t measure it. It was about a cup or so of ice cream. The height of filling can be of your choice and so the quantity can vary.
  3. Cover the top and return the ice cream to the freezer until its time for assembling. When you are ready to assemble, level the cake and cut it in half.
  4. Sandwich the ice cream between the two layers of cake. Whip some cream for frosting, I had some mango mousse which I wanted to use up, so I used that. Frost and decorate as you wish. Refrigerate if using immediately. If making ahead, freeze it and let it thaw for ten minutes before cutting it.

3ice cream cake

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

 

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Apple Pie

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Every year I prepare myself for a big speech on the first of April. I clear my throat, clean my fingers to type in long posts and what not! Because first of April means two things to me. Its the mega Blogging Marathon month. Secondly, its when I celebrate my blog anniversary.

My blog, which I started off as an year long project, is now five years old and its still here, alive and kicking :-). Its hard to believe that its almost half as old as my son!

A good way to celebrate this would be with some sweet and that’s what I have for you all here. A good ol’ apple pie! Why apple pie? Because I have chosen ‘popular American cuisine’ as the theme for this month’s mega marathon. What’s a more American than an apple pie!?!

This month it is an alphabetical exploration of any one country’s cuisine or a choice of four Indian states for the Mega BM. I have chosen American cuisine and this is Day 1. So scroll down for a pictorial on how to make an apple pie and then some more for a lot more pictures.

See you tomorrow with a recipe for the alphabet B!

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Pictorial

Peel and slice the apples. You can choose the same kind or mix up 3-4 varieties, about 6 medium apples in total. Add into a big bowl with half a lemon’s juice (about 1 tablespoon lemon juice).

Add 3/4th cup sugar (brown or white), 3/4th teaspoon ground cinnamon, a good pinch of salt and ground nutmeg and two tablespoon flour. Mix well and set aside.

Place a ready made pie crust on a 9″pie dish which is not greased. Press firmly against the sides and bottom so that there is no gap in between.Add the apple filling to the pie crust. There will be a lot of liquid in the filling. Add that as well.

Cover with the second crust. Make slits for steam to escape. Bake the pie in a preheated oven at 400F for about 50-55 minutes or until the top is golden. Place the pie in a tray when it goes into the oven as the liquid inside might bubble over.  Once out of the oven, let it rest for at least 3 hours before slicing it.

Recipe source: Pillsbury

Ingredients:

  • 6-7 medium apples, peeled and sliced
  • 3/4 cup sugar, brown or white
  • 3/4 teaspoon ground cinnamon
  • a good pinch salt and ground nutmeg
  • 2 tablespoon all purpose flour
  • 2 ready made pie crusts or home made crusts

Method:

  1. Peel and slice the apples. You can choose the same kind or mix up 3-4 varieties.
  2. Add into a big bowl with half a lemon’s juice (about 1 tablespoon lemon juice).Add 3/4th cup sugar (brown or white), 3/4th teaspoon ground cinnamon, a good pinch of salt and ground nutmeg and two tablespoon flour. Mix well and set aside.
  3. Place a ready made pie crust on a 9″pie dish which is not greased. Press firmly against the sides and bottom so that there is no gap in between.Add the apple filling to the pie crust. There will be a lot of liquid in the filling. Add that as well.
  4. Cover with the second crust. Make slits for steam to escape.
  5. Bake the pie in a preheated oven at 400F for about 50-55 minutes or until the top is golden. Place the pie in a tray when it goes into the oven as the liquid inside the might bubble over.
  6. Once out of the oven, let it rest for at least 3 hours before slicing it.

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Check out the Blogging Marathon page for recipes from other participants.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

This post also goes to A to Z blogging.

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Chocolate lace collar for cakes

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One of the easiest ways to dress up a cake is to make it wear a chocolate collar. I always felt intimidated by it and didn’t try it for a long time. My first trial in Chennai resulted in a semi broken collar. I had let the chocolate set for a long time and so it lost the malleability to go around the cake. It broke in places and resulted in some gaps in the design, thankfully no one commented on those (except me who kept point it out!).

The next time was after  long wait. I followed the dosa/ pancake way this time. When you are pouring the pancake batter onto the pan, its in liquid state. Soon the liquid vaporizes and it starts to set a bit, though it still is a little wet on top. At this point, you can get the spatula under it for flipping and the pancake will bend to your will. That’s what we are looking for. The fine line between fluid and solid state.

The chocolate is in a fluid state when we are doing the pattern. It has to solidify a bit, but it should not be so hard that it is not malleable any more.If it hardens, then it will lose the flexibility to bend when we apply it against the round shaped cake. So it needs to go into the fridge for a minute or two until it just stops being a fluid.

You need to keep a sharp eye on the time here. A minute more and you will have rock solid chocolate which will not bend around the curved sides of the cake. Result : Broken lace!

I have tried making smaller patterns. Like hearts with patterns inside it. You can pipe hearts or any pattern you like and let it set completely. You don’t have to worry about the flexibility, because its a single piece and doesn’t have to go around the cake. It will be a series of single pieces. You can freeze them for using later.

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Go through the pictorial below. Please keep in mind that I am far away from perfecting this art. The height or patterns in the collar are not even. The patterns are very basic (O’s and 8’s is what I mostly do), but I feel that even the most simple pattern brightens up the cake like nothing else.

Another major plus point is that you don’t have to worry about the cake’s frosting. The finish needn’t be perfect at all. You can cover up pretty much all flaws when the collar goes all around it. If the buttercream finish is really bad, you can melt some chocolate and simply spread it evenly on the wax paper. That would give a solid chocolate collar with no pattern, but will look stunning at the same time.

Since its chocolate, it can be used over buttercream, fresh cream and all other kind of frosting. No limits there. So lets get melting some chocolate!

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Ingredients:

  • Parchment/wax paper
  • chocolate
  • ziploc/piping bag
  • Frosted cake

Method:

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Measure of parchment paper against the sides of the cake pan used. I prefer two shorter sheets against one long sheet. That makes it easy to handle and to fit in the fridge as well. My fridge is not wide enough to keep the longer collar. Make sure you have a little extra than the exact circumference.

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Keep the parchment papers ready. Line them in a tray or silicone liners for easy moving and handling. Free some space in the fridge for this to go before you begin.

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Take about 1.5 cups of chocolate in a bowl or a microwave safe piping bag/ziploc. Microwave in 30 second bursts until all the chocolate has melted. You will have to take it out in between and press with your hands to help the spread the heat and melt the chocolate evenly.

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All melted and no lumps. (This is the first time I am using a piping bag for melting, I prefer the bowl better I think. Its easier to mix in  between and handle it on the whole.). Now snip a small cut at the end for the chocolate to come out.

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Make your design (simple looping ‘O’s here, I am no Da Vinci :D). If you are artistic, there is a lot you can do here. If you are not, you can keep the parchment over print out of some designs and follow that for piping.

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All looped and ‘O’ed.

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Now, I add another shorter layer of looping O’s on top and bottom. Creative juices were flowing freely :D.

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Looped and ‘O’ed at the top and bottom. The time chocolate takes to set depends on the weather. When I made this in summer, it took 2-3 minutes in fridge for it to set a bit. But now, in peak winter, I could see that the first loops were already loosing its sheen and hardening before I was even done with the whole thing.

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Into the fridge it goes. I left it there for exactly one minute. What we are looking for is for the chocolate to lose some of its sheen. It means that the chocolate is hardening and not a fluid any more. But it should not harden completely because then it will break when you apply it to the round sides of the cake.

I would suggest refrigerating for 2 minutes in warmer weather conditions, but check after one minute to be on the safe side.

Another method is to apply the collar directly to the cake after piping the pattern. The cake is then refrigerated for sometime to allow the chocolate to dry. I haven’t tried that way yet.

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Now, after exactly a minute (thank you, kitchen timer!), I took out the collar and applied it against the cake. I kind of gently,but firmly, pressed the collar with my hand all over the sides to make sure that all of the chocolate is touching the cake. Again, be careful not to break the chocolate.

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The cake goes back in the fridge again. This is not needed, but playing it safe here.

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Now for the fun part. Peel off the parchment paper. See, even simple Os result in OOHs here :-). I don’t like tall collars, I like it to stay lower than the cake. When you are cutting the cake, a serrated knife works best to cut through the chocolate layer.

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Lemon and Ricotta cheese cake and eggless mango cakes, all decorated with chocolate collar. Its one of the easiest way to decorate a cake.

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Check out the Blogging Marathon page for more recipes from other participants.

This post is also going to Kid’s Delight event for this month’s theme :Chocolate.

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Chocolate Avocado Pudding

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My son declares that anytime is chocolate time. And my only comment is “Amen to that!” The thing is my fast growing and active 9-year-old can have as much chocolate as he wants and still not gain an ounce of fat. He doesn’t stop in between his dessert and go check his weight (Not that I do that!). But the dessert management committee chairman of the house doesn’t approve frequent sweet treats for yours truly.

Instead of crumbling under the weight (pun intended) of scrutiny, I come up with alternatives. Like this lighter chocolate pudding here. This is definitely not the lightest dessert out there (avocado…sigh), but this will do very well for the current chocolate craving.

It would not be fair to say that it tastes exactly like the actual chocolate pudding, but I felt it was a decent version. The raw cocoa powder was overpowering initially, but settled down after a night in the fridge. I couldn’t taste the avocado in the pudding, but don’t use overripe ones for this recipe to be on the safer side. I added some Nutella because I couldn’t resist it. A bit more milk if it’s too thick, a bit more sugar if it’s not sweet enough. That’s more or less all there is to it.

Read on!

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Makes 2 servings

Ingredients:

  • 1 avocado, peeled and pitted
  • 2 tablespoon Nutella
  • 2 tablespoon cocoa powder
  • 2 tablespoon sugar or to taste
  • 1/4 cup milk
  • sprinkles for decorations, optional

Method:

  1. Peel and pit the avocado. Dice them into small pieces and blend with everything else into a smooth paste.
  2. You might have to adjust the amount of milk and sugar to adjust the consistency and sweetness.
  3. Transfer into two bowls. Refrigerate overnight and serve with sprinkles on top.

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Check out the Blogging Marathon page for more recipes from other participants.

This post is also going to Kid’s Delight event for this month’s theme :Chocolate..

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Tres leches II

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If I have to choose one character from literature I can identify myself with, it won’t be superman, spider man or wonder woman. That character would be Anne of Green gables. Not the later books where she grows up to be a sensible woman, but the first one where she is a simple yakkety yak and messes up a lot of things.

Anne gets her best friend Diana drunk by serving red wine under the assumption that it was raspberry cordial. Later she makes a beautiful layer cake for  Mrs. Allen whom she adores. The only thing was – instead of vanilla, she mixes anodyne liniment (a medicine) and the cake tastes awful. The sweet lady that Mrs. Allen is, she eats the cake to spare Anne’s feelings. But her guardian Marilla finds out about the disaster and Anne is mortified. I have had my fills of cake disasters to know what it feels like!

Now this cake is not Anne’s layer cake with liniment. It’s a different version of Tres leches cake, a much simpler one, I might add. This cake wasn’t a disaster as well. In fact it was a big hit, even I liked it a lot, which is becoming rare nowadays.

Coming back to Anne, its a wonderful book and a great read for kids and adults alike. I haven’t read all the books, but have read the first two books again and again. It’s almost like I don’t want her to grow up, instead happier where she is a kid..a feeling that crops up in real life also at times, I guess :-)!

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Recipe source: All recipes

Makes : 9X13″ cake

Ingredients:

  • 1 1/2 cups all purpose flour/maida
  • 1 teaspoon baking powder
  • 1/2 cup/1 stick/110 gms unsalted butter, softened
  • 1 cup white sugar
  • 5 eggs
  • 2 teaspoons vanilla extract

The three milk syrup

  • 2 cups whole milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 fluid ounce) can evaporated milk (substitute cream or even skip this)

Frosting

  • 2 cups heavy whipping cream
  • 1 cup white sugar
  • 1 teaspoon vanilla extract

Method:

  1. Heat oven to 350F/180C. Grease a 13X9 baking pan. I used an aluminium food tray with lid, making it convenient for travel.
  2. Using a hand or stand mixer, beat the softened stick of butter and with one cup sugar until its creamy and fluffy. Add all the five eggs and 2 tsp vanilla extract (ideally, one at a time, but you will be adding the flour later, so even if the mix curdles, its going to be okay) and mix until its incorporated well.
  3. Add 1 teaspoon baking powder and mix well again.
  4. Add flour in 1/4 cupful batches and keep mixing until its all well blended. Pour the batter into the prepared pan and bake for about 30-35 minutes or until a skewer inserted in the middle comes free of crumbs.
  5. Once the cake is baked fully, take it out of the oven and let it cool completely.
  6. Prepare the tres leches syrup in the meantime. Combine the whole milk, condensed milk and evaporated milk together. Keep refrigerated until the cake cools down.
  7. Pierce the cake with fork all over. Add the prepared syrup over the cake.
  8. For a simple topping, whip the cream with sugar and vanilla extract until thick and spread on top. I went for rose swirls.

Note:

  • This cake needs to be refrigerated until the time of serving.
  • The syrup will ooze out and that’s the way its supposed to be.
  • Whipped cream with strawberries or cherries on top is one of the ways to decorate the cake.
  • The cake should be served on a plate or on a bowl because of the syrup.

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Linking this entry to Valli’s Kid’s Delight, hosted by PJ this month. The theme is ‘Cooking from Storybooks/TV shows’.

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Peanut butter and banana Ice cream

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Gone are the days when we could just pick up anything we like and just put it in our mouth. Now the health precedes over the tongue and compromises have to be made.

You can have ice creams now and then, but not as much as you can have bananas. So if you can get the banana to be in the ice cream avatar, it’s a win-win situation. The last time when I made one ingredient banana ice cream, I was hooked onto it and tried a flavored version again. Peanut butter and honey with banana is a favorite of mine and this ‘ice cream’ didn’t disappoint me.

However my husband, who respects banana as such and never likes it in any other form, stayed away from this one. Try this with an open mind. This may not be exactly an ice cream, but its tasty and saves you a bunch of calories.  May be you will hooked onto it as well!

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Recipe source: thekitchn

Recipe theme : 3 ingredient recipes

Makes : 2 small servings

Ingredients: 

  • one big banana, cut into round pieces
  • 1 tbsp peanut butter
  • 1 tbsp honey

Method: 

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Cut the bananas into round pieces and freeze overnight or until its frozen completely.

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In a small food processor, add the bananas, honey and peanut butter and beat it.

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Keep the food processor running for 4-5 minutes or until the chunks of ice disappear and you reach the “ice cream smooth” consistency. The time will vary according to the size and power of the food processor.

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Once you get it, transfer into a freezer friendly container and freeze again until its solid. Scoop out and serve. Top with honey and sprinkles if you like to.

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Easiest Pal payasam ever!

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My mom’s specialty was payasams. Her pal payasam tastes absolutely divine. My older brother has inherited her skills. His payasam is actually a notch better than my mother’s!

My strategy for making payasam is simple. Just call my mom or my brother for the proportions. And they will guide you through the whole process. Easy, huh?

Every single time I call her, after amma tells me how to make payasam her way, she always mentions about this shortcut pressure cooker recipe. This method saves a lot of stirring time and still gives you the same results – the perfect pink, thick payasam. It was her cousin’s way of doing it, something she never tried herself.

Somehow we all trusted mom’s tried and tested traditional method and never bothered trying any other way.

This time when I wanted to make payasam, I thought I will give a try to her oft mentioned, but never tried recipe, a chance. I am glad I did. Like she said – same creamy payasam and a lot less effort. I know she would have been happy :-)!

The payasam measurements are a rough translation of 1 litre whole milk + 1 cup sugar + a handful of washed raw rice pressure cooked with a pinch of cardamom. Whole milk makes a difference in getting the perfect consistency. If it’s skim or 2% milk you are using, then a bit of butter will help in getting the consistency right.

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Recipe source: My family
Theme : 3 ingredient recipe

Ingredients:

  • 1 liter whole milk (4 cups)
  • 1.5 tbsp raw rice, washed (a handful of rice)
  • 1 cup sugar (can be adjusted to personal preference)
  • Pinch cardamom powder, optional
  • 3-4 tbsp butter, optional

Method:

  1. We are using pressure cooker method. So take a clean cooker and add the milk, washed rice and the sugar in it. You can add a pinch of cardamom powder also.
  2. Pressure cook until the 1st whistle comes. After that, reduce the heat to the lowest setting and let the payasam cook for 45 minutes.
  3. Switch off after 45 minutes and don’t disturb the cooker until the pressure drops completely.
  4. Open the cooker after that and your payasam is ready!
  5. If the payasam is still on the watery side, you can add 3-4 tbsp butter/ghee and bring it to a boil. Boil it without the cooker lid for about 15 minutes or until your preferred consistency is reached, stirring now and then. You can also taste the payasam and adjust the sweetness (less sweet means add more sugar; too sweet means add more milk) at this point of time.

Notes:

  1. If you are not using whole milk, you might want to add butter or ghee to make the payasam thicker.
  2. Make sure the cooker and the lid is really clean, else the milk might curdle.
  3. You can add a pinch of cardamom powder or one crushed cardamom to the payasam at the beginning. I opted out of this one.
  4. A handful of fried cashews in ghee is a great addition to this payasam. Again, this is optional.
  5. Sweetness can be adjusted to your personal preference.
  6. Adding plain butter or even ghee to the payasam makes it yummier. Again, optional.

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Peanut butter fudge

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People talk to solve a problem. But if I am doing the talking, you can be sure that the problem is only going to get bigger. Why? Because I have very big mouth and very little sense :D.

There is this thing called understanding your audience and knowing when to zip up your yap. The little thing called common sense usually tells people when to do that exactly. Unfortunately, mine is on a vacation for a long time now.

If you tell someone that their food is too spicy, instead of checking the food, they will say something is wrong with your taste buds. If you tell them the dessert is too sweet, they will defend themselves by even offending you. It’s not about the truth, its about refusal to accept the truth most of the times. The sense to know what to tell whom is a capacity I lack :D.

Well, you live to learn from your mistakes, but then we go and make some more. That’s me anyway.

But the good thing is, I am learning that if someone I trust criticizes me, I should check the facts before I react. Take this fudge for example, I got a feedback that it’s too sweet. I took a bite and I had to agree. Five cups of sugar…not everyone’s cup of tea!! So the lesson learnt is that you can fine tune the sugar according to your taste and be receptive to feedback of all kinds. That’s the way to live life, because that will help you make better fudge next time :-)!

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Recipe source: All recipes

Ingredients:

  • 1/2 cup butter
  • 2 cups brown sugar
  • 1/2 cup milk
  • 3/4 cup peanut butter
  • 1 teaspoon vanilla extract
  • 2.5 – 3 cups confectioners sugar

Method:

  1. Melt butter in a thick pan. Add the brown sugar and milk.
  2. Bring it to a boil and boil for 2 minutes stirring frequently. Take off the heat.
  3. Add the peanut butter and vanilla essence. Mix well.
  4. In a separate big bowl, add the confectioners sugar. Pour the peanut butter mix over the confectioners sugar.
  5. Whisk using a wire whisk or a hand mixer until its smooth and without any dry lumps.
  6. Transfer to a 8X8 inch lightly greased square dish or line with cling wrap for easy removal. I have used a loaf pan with cling wrap here. Refrigerate until its firm and cut into squares.

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This entry goes to Lisa’s MLLA event, originally conceived by Susan of The Well seasoned cook. This month the event is hosted by PJ of Seducing your tastebuds fame.

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Filed under Sweets and Desserts