Puri Recipe, Poori Recipe. Rich & Ruffled Chocolate Celebration Cake. Happy Thursday! I’ve been eager to talk chocolate cake with you, ever since my post on Classic Vanilla Butter Cake. If you read that post, you might recall that I mentioned my husband and I often debate which cake is a bigger crowd-pleaser: chocolate or vanilla. He’s a vanilla man, and although I used to be a full-on and devoted vanilla lover, my heart is now true to my all-time favourite chocolate cake recipe: Rich & Dark Chocolate Cake. It’s simply the yummiest, richest, most delicious cake recipe I have (not to mention the easiest). It pairs well with many icings and fillings, but works particularly well with Swiss Meringue Buttercream.
For fellow cake decorators, you are likely all-too familiar with it, but for those who aren’t, it will likely become an important addition to your baking repertoire. It also goes on so beautifully, unlike sugary frostings, and therefore gives you some beautiful and simple options when using it to decorate a cake. Such focus! Okay, back to cake. Notes. How to make Puri | Indian Poori Recipe. OK - I have to confess. I am a pooriholic(!!!!) As long as I can remember, I have been a fanatic in my love for it, so much so that I think I can have poori for a whole week and not be bored with it. Then marriage happened and everything turned upside down. The first year of marriage saw me experimenting with loads of dishes and I was sure not going to miss out on my fav. pooris. I had purchased some whole wheat flour (American brand) and used the same to make mine. Disaster struck.
Here I was waiting in anticipation to devour some fluffy pooris (imagine a bad hungry wolf drooling ;)) , day dreaming about me enjoying the ones my mom made and what came out of my oil was something which did not even remotely look or taste like those :(. Of course, I blamed the flour (What did you expect? Method Stir the flour and salt in a bowl Add water little by little to the dough until it comes together into a pliable dough. Knead it well until smooth like below. Make small balls out of it. Tips: Basic Biscuit Mix Recipe. Confetti Cookies Recipe. Classic Shortbread Cookies in 4 Ingredients with added 1 ingredient Variations Recipe : Claire Robinson. Directions Classic Version in 4 ingredients: Preheat the oven to 375 degrees F. Add the flour, salt, and powdered sugar to a food processor and pulse to combine.
Add in the vanilla, the butter and the 1 teaspoon of water. Pulse together just until a dough is formed. Slice the log into 1/3-inch thick disks. Tips: Store in airtight container for up to a week or freeze uncooked log for up to a month. Chai Spice Tea Shortbread Cookies: Pulse together the tea with the flour and salt in a food processor just until the tea is in small pieces evenly distributed throughout the flour.
Toasted Pecan Shortbread Fingers: Pulse the toasted and chopped pecans into the dough and then shape into a flattened round disk. Choc-cherry Lollipop Biscuits Recipe. Cookie Cutter Cookies. Red Velvet Cakes-Cream Cheese Frosting-Raspberry Filling-Amazing Cakes. Posted by Grace Massa Langlois on Friday, 13th May 2011 My sisters and I have been preparing for Natalie’s (my niece) bridal shower. The special day is fast approaching and we’ve been tossing around the idea of making the cake. My sister, Anna (Mother of the Bride), and I both decided to do a trial run on this Red Velvet Cake with Raspberry Filling and Cream Cheese Frosting.
My first attempt didn’t go as planned. I had problems with the amount of filling I used and I couldn’t get the piping right. Saying I was frustrated would be a complete understatement. At 11:30 last evening I decided to finally put the cake to bed (and myself). I was a mere 5 steps away from the refrigerator when I decided to switch the light on with my elbow. Did I go to bed? The competitiveness in me got the better of me and I once again measured out all of my ingredients and I set out to make the cake again. And I think substituting butter for the oil also caused the cakes to cave a little in the centre. Red Velvet Cake Recipe. Red Velvet Cake: Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside. In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside. In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes).
Add the sugar and beat until light and fluffy (about 2-3 minutes). In a measuring cup whisk the buttermilk with the red food coloring. In a small cup combine the vinegar and baking soda. Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Assemble: With a serrated knife, cut each cake layer in half, horizontally.
Serves 10 - 12 people. View comments on this recipe on YouTube. The 50 Best Cookie Recipes on the Internet. Raspberry, Olive Oil, and Thyme Shortbread from The British Larder It’s 17 weeks until Christmas. This is actually when I start my Christmas baking and freezing so that I have a more relaxed holiday with all the bells and whistles that I love. Every week for the next 17 weeks I will post a make-ahead recipe for Christmas. Yes, I am weird. Today we start out with an explosion of ideas – to go along with the rest of the home and dining channel 50 list. Any of these would be great in the Christmas Cookie exchange, in fact, all of them would be. 1. 2. 3. Molasses Crinkles 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. Gingerbread Men Recipe. Pan Fried Pork Belly. Bakingdom. How to make macarons. Tartelette.