Tuesday, December 31, 2013

Chocolate Peanut Butter Cake

Posted by sandhya at 12/31/2013 10:47:00 PM 0 comments
Chocolate Peanut Butter Cake is a delicious cake that can be prepared on any occasion. 



Ingredients :

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1/2 cup chopped peanuts (I used honey roasted), optional

Method :

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. Once the cake is fully frosted, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.

5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Decorate the top with chopped peanuts. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving.

Peanut Butter Frosting
Makes about 5 cups

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups

6 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Friday, December 13, 2013

Chicken Leg Curry

Posted by sandhya at 12/13/2013 09:15:00 AM 0 comments
Chicken Leg Curry is one of the most delicious curry recipe.



Ingredients:

5 chicken legs
2 tbsp curd
1/2 tbsp fresh cream
1 big onion thinly chopped
1 big tomato thinly chopped or pureed
1 tsp ginger paste
1 tbsp garlic paste
2 green chillies chopped
1 dried Kashmiri red chilli
1 bay leaf
1/2 tsp cumin seeds
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1-1/2 tsp coriander powder
1 tsp garam masala powder
A pinch of black pepper powder
Vegetable oil
Salt to taste

Method:

  1. Wash and clean the chicken legs thoroughly in warm water.
  2. Combine the yogurt, salt, black pepper powder, fresh cream and turmeric powder.
  3. Coast the chicken legs evenly in the marination.
  4. Keep aside at least for 30 minutes.
  5. Heat 2 tsp oil in a pan.
  6. Add kashmiri red chilli, bay leaf and cumin seeds.
  7. Saute for few seconds and add ginger-garlic paste and green chillies.
  8. Fry for few seconds and immediately add chopped onion.
  9. Fry until onion turns into light golden brown in color.
  10. Add thinly chopped tomatoes, salt and red chilli powder.
  11. Mix well and cook until the nice of color of curry comes out.
  12. Add 2 cups of water along with the chicken.
  13. Mix well, add coriander powder and garam masala powder.
  14. Cover the pan and bring the curry to few boils.
  15. Leave to cook on low flame for 4-5 minutes.
  16. Serve hot with roti or rice.


Tips: 
Add more water to make more curry recipe, but bring to few boils. Else add hot water in the dish and stir.
At the time of serving you can serve the dish with the nuts, cilantro and mint leaves.
 

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