Category Archives: Baking with Egg

Pineapple Upside Down Muffins

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Hi Everyone,

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Diwali is around the corner and festivities are on full swing in this part of of the world. I personally love this festive time as there are so many lights, sweets, delicacies, Diwali parties and brightness all around with just a little bit of cold nip in the air. Weather also favors us in the kitchen to cook all sorts of delicacies and sweets and carry on a few experiments in the kitchen.

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As I stated in the previous post, I had shortlisted Pineapple Upside Down Cake to bake for my hubby’s birthday, but this time since I was making Banoffee pie, he had asked me not to bake any cake for him. But me being me, my mind was stuck on  these cute looking muffins, the recipe of which I had already shortlisted this recipe on Pinterest, so I was finding reasons to try baking these upside down muffins. The original recipe had been tried by a lot of people and they had given amazing reviews for the same along with the picture of their baked muffins and they looked so heavenly for me to try them asap.

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And what better reason to try scrumptious desserts for this festive season. These cute and individual portion of Pineapple Upside Down Muffins are a perfect dessert option for your celebrations and Diwali parties. So, put on your baking cap and bake these yummy muffins with just a few ingredients at hand.

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This recipe would yield around 8-9 normal sized muffins, but since I wanted to bake all the batter in one go, I made 6 muffins and 1 mini teddy bear shaped cake.

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Ingredients:

For the Cake Batter:

  • 2 eggs
  • 2/3 cup castor sugar
  • 4 tbsp pineapple juice
  • 1 tsp baking powder
  • 2/3 cup all-purpose flour
  • 1/4 tsp salt

For the Topping:

  • 1/4 cup butter
  • 2/3 cup brown sugar
  • 6 pineapple rings (whole or trimmed to fit into the muffin tin)
  • 6 cherries

Preparation Method:

  1. Preheat oven to 180 degrees Celsius.
  2. In a large mixing bowl, beat together eggs, sugar, and pineapple juice for 5 minutes
  3. In another small bowl, sieve together flour, salt, and baking powder.
  4. Fold dry ingredients into the wet ingredients with light hands and mix well till combined.
  5. In a small non-stick pan, melt together butter and brown sugar over low heat. Stir frequently until well combined.
  6. Grease the muffin tin and spoon brown sugar mixture evenly into the bottom of each section.
  7. Place a pineapple ring or pineapple tidbits into each section, pressing gently to fit. Then add a cherry to the center of each ring.
  8. Pour the cake batter into the muffin tin evenly and bake for 20-25 minutes, or until a toothpick comes out clean. Allow to cool for 5 minutes, then loosen with a butter knife along the edges.
  9. Place a piece of parchment paper or a cookie sheet on the counter, to catch any drips, and then invert the muffin tin onto a wire rack.
  10. Enjoy these delicious muffins.

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Wishing all my readers a very Happy and a Prosperous Diwali..!!

Thanks for reading..!!

Banana Chocolate Chip Cake/Bread

Banana Chocolate Chip Cake
Banana Chocolate Chip Cake
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Banana Chocolate Chip Bread

Hi Everyone…!!

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Today I am writing a post for all the cake & banana lovers. If you get to eat your favourite fruit in a cake, you can’t ask for anything more. My hubby loves his cakes and one fruit which he can have anytime is banana, so I had to try a combination of both of his favourite things, and trust me you, it resulted in this sumptuous “Banana Chocolate Chip Cake”.

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This cake comes out super moist and soft because of mashed bananas in it & the addition of loads of chocolate chips makes it more heavenly. All sorts of banana cakes are the most baked cakes in my house & this particular cake steals the show every time I bake one. This is the most ordered cake by my clients & it never disappoints them either. This cake gets used up in my house in maximum 2 days no matter how big I make it.

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Look at the crumbs..!!

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This recipe has been adapted from the “Easy Banana Bread” recipe from the website, Taste of Home, and I can very easily say that it is a no fail recipe and has been tried and tested a lot of times now in my kitchen. Just a few days back, I had baked 4 of these cakes – 3 for a client & 1 for my hubby dearest as his Valentine’s treat. The original recipe called for shortening, but since I did not have it, I used oil and I was not disappointed by the results. The cake had a super moist crumb to it and a bread like texture.

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For the recipe of this heavenly yummy cake, you’ll need:

Preparation Time: 15 minutes
Baking Time: 45-50 minutes
Serves: 4-5 persons
Makes: 1 loaf or about 750 grams round cake

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Ingredients:

  • 1/3 cup oil
  • 1/2 cup castor sugar
  • 2 eggs
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mashed ripe bananas (3 large or 4 small/medium bananas)
  • 1 teaspoon vinegar
  • 1/3 cup chocolate chips dusted with a little bit of flour
  • 3-4 tablespoons milk

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Preparation Method:

  1. Preheat oven at 180 degrees Celsius for 10 minutes. In a large mixing bowl, blend oil and sugar well till you get a homogeneous mixture. Add eggs one by one, beating well after each addition.
  2. Sift the flour, baking powder, baking soda and salt 2-3 times.
  3. Add the sifted dry ingredients to the egg mixture alternating with mashed bananas, milk and vinegar, beating well until just combined.
  4. Adjust the quantity of milk to get the right consistency of the batter. The batter will be thick yet flowing.
  5. Fold in the chocolate chips and reserve some to sprinkle on the top.
  6. Pour the batter into a greased and lined baking mould and bake for about 45-50 minutes or until a skewer inserted in the centre comes out clean.
  7. Let stand in the baking tin for 10 minutes before taking it out. Run a flat knife or spatula around the edges of the cake to loosen it and invert on the wire rack to cool.
  8. Once cooled, slice the cake and enjoy with a hot cup of milk, tea or coffee.

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Thanks for reading…!!

Fruit Bread Pudding Using Condensed Milk

Hello Everyone…!!

Fruit Bread Pudding
Fruit Bread Pudding

This post is in continuation of my previous post about the “Quick Bread Pudding”. As I had mentioned in my earlier post that I will be sharing the two recipe versions of the bread pudding, this post is all about the second version made using the sweet fruit bread. This recipe for Fruit Bread Pudding is of my friend Madhu Dhawn, and uses the condensed milk instead of sugar and uses both cream and milk. This pudding comes out to be richer and creamier than the regular Bread Pudding. I sprinkled some brown sugar and chocolate chips over the pudding just before baking to get a nice crunchy texture in the final dessert.

Fruit Bread Pudding
Fruit Bread Pudding

Preparation Time: 5 minutes
Baking Time: 50-55 minutes

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Perfectly Baked

For this version of the “Fruit Bread Pudding”, you’ll need:

Ingredients:

  • 6-7 slices of Britannia fruit bread, it has tiny cake like slices
  • 1/2 cup fresh cream/malai/Amul Cream
  • 1/3 cup milkmaid, increase it if you like it sweeter
  • 1/2 cup milk
  • 2 eggs
  • 2 tsp vanilla extract
  • Pinch of cinnamon
  • 1 tsp brown sugar (optional)
  • A handful of chocolate chips (optional)

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Method:

  1. Preheat the oven at 180 degrees Celsius.
  2. Cut the bread slices into triangles or 1 inch cubes. Keep aside.
  3. Whisk together the milk, cream and milkmaid.
  4. Add the eggs and vanilla and whisk again.
  5. Grease a baking dish and arrange the cut bread slices in an overlapping pattern till all the slices are used up.
  6. Pour the milk and egg mixture over the bread. Press the bread pieces with a spatula so that the bread is easily soaked in the mixture. Let the mixture soak the bread slices for 5 minutes.
  7. Sprinkle cinnamon, brown sugar and chocolate chips over the bread before baking.
  8. Take a large oven-proof pan/tray, pour hot water and then place the baking dish in it.
  9. Bake it at 180 degrees Celsius for 40 minutes or till done. Insert a knife or skewer to check if it’s done. The knife/skewer will come out clean. Let it stand for 10 minutes before digging in.
Perfect Crispy Crust
Perfectly baked Crispy Edges & Crust
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Yummy Creamy Pudding… Crispy Outside and Custard-y inside

 

Notes:

  • The bread pudding will rise beautifully while baking but eventually will sink down upon taking out of oven.
  • You can skip milkmaid in case you want and add sugar according to your taste. You can skip cream also and make it only with milk.
Yummmm.....!!!
Yummmm…..!!!

Thanks for reading..!!

Bread Pudding

Hello Everyone..!! Welcome to the first post of 2017 by thehungrybelly.com..!!

Here’s wishing all the blog readers a very Happy New Year 2017…!!

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Bread Pudding…!!!

I thought a lot about what to post as the first thing in 2017 but couldn’t decide easily; but I knew that the first post had to be really special. My hubby is the most special person in my life right now and I suddenly realised that I will bring to you guys one of his favourite thing as my New Year post.

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Bread Pudding with dried cranberries…!!!

As you all know, my husband has a really big sweet tooth and I owe all my baking experiments to his sweet tooth. Hence, I knew I would post about one of his childhood favourite wintery dessert – delicious yet super simple to make “Bread Pudding”. He can have this dessert on all cosy winter nights and I personally love to make it for him. I usually mix all the ingredients and pop them in the oven before we sit for dinner, so that by the time our dinner is done, my hubby’s favourite hot pudding is ready to be devoured. This pudding is best when you are craving for a dessert and don’t want to spend long hours in the kitchen to make it. This dessert requires a few basic ingredients and literally takes about 5 minutes to assemble and put in the oven to bake. After the bake time is over, you will have a scrumptious dessert to gorge on.

The leftover bread in your house can easily be converted into this yummy dessert without much work, and there is a whole lot of customisation you can do to your bread pudding – make it with your regular white bread or sweet fruit bread, and consider adding fresh or dried fruit; spices like cinnamon, and cardamom; or a handful of chocolate chips or butterscotch nuts or dry fruits like raisins, almonds or walnuts before baking for a totally divine dessert. Serve your bread pudding with custard, maple syrup caramel sauce, or chocolate sauce or eat it as it is; it tastes equally delicious.

 

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I have tried this pudding several times now and it has never disappointed me and my family. I will be sharing two recipe versions for this bread pudding – one made with the regular white bread in this post and the other one I tried with the sweet fruit bread in the next related post for Fruit Bread Pudding. The first recipe is my mother-in-law’s recipe and uses all simple ingredients from your pantry; and the other recipe was given to me by my very good friend of mine – Madhu Dhawn.

Preparation Time: 5 minutes
Baking Time: 40-45 minutes

For the first version of the “Quick Bread Pudding”, you’ll need:

 

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Ingredients:

  • 6-7 slices of white bread, broken into bite size pieces
  • 1 & 3/4 cup warm milk
  • 4-5 tbsp sugar
  • 3 medium eggs
  • Pinch of cinnamon powder or about 1/8 – 1/4 tsp
  • Few chopped nuts of your choice (almonds, cashews, raisins), purely optional {I didn’t use}
  • Few dried cranberries, blueberries or raspberries as per your choice (I used dried cranberries)
  • 2-3 tbsp melted butter, to be used for greasing the baking dish and the remaining will be used in the pudding

Method:

  1. Grease the baking dish and layer it with the bread pieces till all bread pieces are done. In case, you want to have nuts and fruits in each layer, you can add them between the bread pieces.
  1. In a mixing bowl, break the eggs and whisk well with the sugar. NO NEED TO USE ELECTRIC BEATER. Normal whisk will do the trick.
  1. Slowly add warm milk in the egg mixture and keep on mixing. Make sure the milk is not too hot, else it will curdle the eggs. Now add cinnamon and mix well.
  1. Pour the above egg and milk mixture on the bread pieces in the baking dish. Keep pressing the bread pieces with the spatula so that the bread is easily soaked in the mixture. Add melted butter on the top and press again. Add nuts and fruits as the topping. Press them lightly.
  1. Bake in a preheated oven at 180 degrees Celsius for about 35-40 minutes till the top gets nicely crisp and brown and the pudding is set. Test it by inserting a knife; if it comes out clean, it’s done.

Note: The pudding will be crispy from the top and soft from inside. The pudding will rise very nicely in the oven and will deflate the moment u take it out from the oven, so no need to panic.

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Thanks for reading…!!

Note: Please excuse me for the bad photography in this post as the pics were clicked long before the blogging was on the cards.

Orange Grape Marmalade Loaf Cake

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Perfectly Baked Loaf Cake
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Orange Grape Marmalade Cake

Hi Friends,

Finally, I am back with a recipe post in continuation with my previous post on Facebook page regarding me winning a cooking contest and my recipe being published in a cookbook. For a simple passionate baker like me, winning a cooking related contest means a lot, let alone having my winner recipe being published in a cookbook. So, let me give you a brief about this cake and the story behind the contest.

THE COOKBOOK
THE COOKBOOK

I had made this simple looking yet delicious cake a while back, just like I bake any cake on any regular day. I had a bottle of unused homemade Chinese Oranges’ Marmalade lying in my fridge, which no one was willing to eat, so I thought of putting it to good use. I had stumble upon this recipe for Orange Marmalade Cake on NYT blog & I wanted to try it ever since I found this recipe. Hence, I thought why not try a new cake different from the regular ones I bake. I was just left with a few tablespoons of homemade Grapes Marmalade also, so used that up also in the cake (You can totally avoid it, it’s purely optional). So, this is how I made this delicious & super moist “Orange Grape Marmalade Cake”.

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Please excuse me for the photography of this cake as I had made it casually & at that time, the blog was not in the making as well. I had not made this cake specially for the contest also. After I baked this cake, like every other dish I cook, I casually posted it on one of the Facebook food groups, Experimental Cuisines. After posting the cake pictures, I realized that the contest was going on and I submitted this cake as my entry and to my surprise & happiness, I won the contest under the Cakes category. The winners of the contest would have their recipes published in a Cookbook being compiled by the Experimental Cuisines team. So, finally after a wait of almost over 6 months, the Cookbook is finally out & I am so thrilled to see my name, recipe & picture on it.

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Moving on to my winning recipe, let’s start with the ingredients you will need.

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Serves: 6 people
Preparation Time: 15 minutes
Cooking Time: 50 minutes

Ingredients you’ll need:

• 1/3 cup orange marmalade
• 3 tbsp grapes marmalade (totally optional)
• 12 tablespoons unsalted butter, softened, or combination of oil & butter
• 3/4 cup granulated sugar
• 2 teaspoons grated lime zest
• ½ teaspoon grated orange zest
• 3 large eggs, at room temperature
• 2 tablespoons fresh orange juice
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt

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Preparation Method:

1. Heat oven to 350 degrees Fahrenheit/180 degrees Celsius. Grease a 9-by-5-inch loaf pan.

2. In the bowl of an electric mixer, beat together softened butter, sugar, lime zest and orange zest until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until incorporated. Beat in 1/3 cup marmalade and the orange juice.

3. In a separate bowl, whisk together flour, baking powder and salt. Fold dry ingredients into wet until just combined.

4. Pour batter into prepared pan. Bake until surface of cake is golden brown and a toothpick inserted in the center emerges clean, 50 to 55 minutes. Remove from oven and transfer pan to a wire rack. Once cooled, cut into slices and enjoy it with a cup of hot tea or coffee.

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Perfect slices to serve with hot tea or coffee

Thanks for reading…!!

Oats Flaxmeal Cookies/Chocolate Chip Lactation Cookies

Yummy Lactation Cookies
Yummy Lactation Cookies

Hello friends..!!

This post is dedicated to all those new lactating moms out there, as these cookies are believed to increase the milk in the lactating mothers. My bhabhi, Yashima, who is also a new mom of an extremely cute and adorable child, asked me if I can make these cookies for her. She had come across this recipe for lactation cookies on a blog named “blogs.mom365.com“. I was honestly quite happy that I will finally try my first ever batch of cookies & that too for my most favorite nephew (he will only get the benefits of these cookies indirectly :-) )

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I immediately looked at the recipe sent by her and checked if I have all the ingredients available in my kitchen. I gathered all the ingredients required and carried on with the recipe to try my first batch of cookies.

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My first batch of cookies.. Happy me :)

I also added almonds to half of the batter and made a few cookies with the added goodness of almond flakes in them, making them more healthy and delicious.

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Cookies with added almond flakes
Cookies with added almond flakes

Cookies came out so delicious that no one could believe they are homemade. They came out exactly like the ones we get in good coffee shops. I made two types of cookies – chewy & crispy. The only difference to make the cookies chewy & crispy was the baking time, as the crispy cookies took a little long to bake.

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I baked about 65-70 cookies with this recipe & trust me you, I could only deliver half of it to my bhabhi the next day, because they just got vanished in my house only. No No, don’t be surprised no one is lactating in my house; it’s just that these cookies can be eaten by everyone & not only lactating mothers.

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Now, moving on to the recipe, the original recipe called for brewers’ yeast and steel cut oats, both of which were not available easily and I could not get my hands on them. Hence, I substituted the steel cut oats with the regular Quaker oats and replaced brewers’ yeast with some baking powder. Rest of the recipe and ingredients were the same as the original recipe. Baking time also varied for me because of my oven temperature and size. Keep an eye on the cookies to get the desired color and crispiness after the initial 12-15 minutes.

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Makes: 65-70 cookies
Preparation Time: 15-20 mins
Baking Time: 15-20 mins

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For the yummiest lactation snack, you’ll need:

Ingredients:

  • 1 cup butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 4 tablespoons water
  • 2 tablespoons flaxseed meal (don’t skip this step) (I ground the flaxseed into a fine powder to make flaxseed meal)
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 tsp baking powder
  • 1 teaspoon salt
  • 3 cups Quaker oats
  • 1 cup chocolate chips
  • A handful of almond flakes/chopped almonds (optional)
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Chewy Centre


Preparation Method:

  1. Preheat the oven to 350°F/180°C.
  2. Mix the flaxseed meal and water and let sit for 5-10 minutes.
  3. In a big mixing bowl, cream the butter, sugar, and brown sugar till creamy and fluffy and triple in volume. Keep scraping down the bottom of the bowl.
  4. Add the eggs one by one and mix well.
  5. Add the flaxseed mix and vanilla essence, and mix well.
  6. Sift together the flour, baking powder, baking soda, and salt.
  7. Add the dry ingredients to the butter mixture and fold well till everything is mixed together. Do not over-mix.
  8. Stir in the oats and chocolate chips and mix thoroughly.
  9. You can add almond flakes also at this stage.
  10. Scoop the cookie mixture onto baking sheet, approximately 1” balls.
  11. Bake for 15-20 minutes or till you get the desired crispiness and color. If you want a chewy centre, bake for about 12-15 minutes only and if you want a crispy centre, bake for a little longer.
  12. Allow the cookies to set for a few minutes before removing from the baking tray. Let them cool and store in air tight container. Cookies will stay good for a month, but they will not last only till that long. :)
  13. Enjoy your yummy cookies with a glass of milk or a cup of tea/coffee.

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Yummm
Ready to be packed
Ready to be packed
Safely stored in airtight container
Safely stored in airtight container

 

Thanks for reading..!!

 

 

 

Double Chocolate Cake with Cadbury Silk Ganache

Double Chocolate Cake with Silk Ganache
Double Chocolate Cake with Silk Ganache

Hi friends..!! This is my first ever blog post, so wanted it to be really special. I wanted the first post to be of something sweet to celebrate the new beginning, however was very confused and could not decide on that special dish. As a result, my first post kept on delaying but then I got the chance to make a perfect dish for my first special post to share with you all.

It was my darling brother’s birthday on April 1 and I had to prepare a perfect simple birthday cake for his dinner party. (P.S.: My family is not too fond of whipped cream and fondant cakes, so we did not want to buy those ones from the bakery.) So, I thought what more special occasion I needed to make my first post live on the blog.

My brother, Karan, wanted a “chocolate” cake, so I decided to make this rich double chocolate cake with a unique creamy Cadbury Chocolate Ganache made with our very own favorite chocolate, Cadbury Silk. Yes, your read it right..!! The ganache is so simple and easy to make that even a beginner in baking like me could also perfect it in the first try itself. (You may read the Silk Ganache recipe here.)

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I made this cake for the first time but I must say this recipe will be a keeper recipe for me.  It would be my go-to-chocolate cake recipe in future. The cake was moist yet had a perfect crumb like bakery baked ones. I made this cake in one layer but it can be made in a layered version also.

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Perfect crumb

This cake has been the best chocolate cake I have baked so far. (Trust me, I can say this because my brother does not eat cakes at all and he was the one who praised it a lot). The cake got me a lot of appreciation from my family and his friends. His friends could not believe that the cake was homemade. I hope you also find the recipe useful and try it out for your family and friends. The cake is so versatile that it can also be served as a perfect tea time cake without the ganache, or as a scrumptious dessert served warm with a scoop of vanilla ice cream drizzled with chocolate sauce.

Credits: The recipe for this cake was inspired by one of my fellow CAL member, Afreen Usman.

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To make this delicious chocolate cake, you will need:

Servings: 15-20

Preparation Time: 15 mins
Baking Time
: 45-50 mins

List of Ingredients:

1 1/2 cup castor sugar

200 gms butter

4 eggs

2 tsp vanilla essence

1 3/4 cup all-purpose flour

1/2 cup cocoa powder

4 tsp baking powder

1 tsp vinegar

1/4 cup hot milk

Juice of 1 lemon

Handful of chocolate chips

Real Fruit Juice/Sugar Syrup

 

Preparation Method:

  1. Sift flour, baking powder and cocoa powder together for 3-4 times.
  2. Prepare a cake tin by greasing it and dusting with cocoa powder.
  3. Pre-heat oven at 180 degrees for 10 mins.
  4. In a large bowl, cream 1/2 cup sugar and butter till fluffy and triple in volume.
  5. Separate egg yolks and egg whites.
  6. Add the egg yolks in the butter mixture one by one and beat well after each addition.
  7. Add vanilla essence and beat again.
  8. Add the flour mixture in 3 batches, alternating with milk. Fold with a spatula using cut and fold method till well mixed. Add vinegar and mix once again.
  9. Beat egg whites. Once it becomes frothy, add lemon juice and continue beating. Once egg whites reach soft peaks, gradually add sugar and beat till stiff peaks.
  10. Add egg whites into the flour mixture with light hands in 3-4 batches so that it doesn’t lose air.
  11. Fold in a few dark chocolate chips.
  12. Pour the batter in the prepared tin and bake at 170 degrees Celsius for 40-50 minutes or till a toothpick inserted in the center of the cake comes out clean. Cake should be springy to touch. Mine was done in about 40 minutes.
  13. Let the cake cool in the pan for 10 mins and then invert on the wire rack.
  14. Poke a few holes with a toothpick in the cake and soak the cake with any juice/sugar syrup to moisten the cake. You can use warm milk also to moisten the cake.
  15. Drizzle the prepared Silk Ganache on the cake and decorate as per your preference.. I decorated with few more chocolate chips and Cadbury gems.
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My brother’s perfect birthday cake


Thanks for reading..!!

Notes: For eggless version, replace 1 egg with 1/4 cup thick curd or 1/2 mashed banana. Please note that using banana may alter the original chocolate flavor of the cake.