Tiramisu

My all time favorite Italian dessert. I always thought this particular dessert was extremely difficult to make. But, I was wrong. One day I was watching this show on TV called Kitchen Boss and the host of this show who is a renowned pastry Chef was showing how to make Tiramisu. It looked so simple and easy that I had to give it a try.

Last month, I had organized a party for about 30 people where I cooked everything at home right from starters to dessert. I decided to make this particular dessert for the first then. It was a big challenge for me because, I never made it before and I decided to try it out for the first time and that too make 2 trays of the dessert. But, the end result was phenomenal. I was extremely happy and both the trays were swiped clean. Everyone simply enjoyed this dessert, more so because I put a lot of booze in it :) I have used Buddy's recipe and added a little of my own personal touch to it.

Preparation Time : 1 hour +

Serves : 12 - 15

Makes : One (9x13) tray

Ingredients:

2 1/4 cups american strong coffee / espresso

11/4 cup sugar

6 tbsp plus 1 tbsp coffee liqueur (Kahlua)

4 extra large egg yolks

1 pound marscarpone cheese

2 tbsp sweet marsala

1 cup heavy cream

48 store bought saviordari biscuits

1/2 cup cocoa powder

1 slab of milk chocolate

Method:

• Put the espresso / american coffee, 3/4 cup of the sugar, and 1/4 cup of the coffee liqueur into a heavy saucepan, and bring to a simmer over medium high heat. Whisk until the sugar dissolves, 3 to 4 minutes. Remove the pan from the heat and let the syrup cool.
• Put the yolks, marscapone, marsala, remaining 1/2 cup sugar, and remaining 1 tbsp of coffee liqueur in the bowl of a stand mixer fitted with the whip attachment and whip on medium speed until light and airy, approximately 7 minutes. You can also do this using a hand mixer. Transfer the mixture to another bowl and clean and dry the stand mixer bowl and the whip attachment, returning them both to the mixer.
• Put the cream in the bowl of the stand mixer and whip until stiff peaks form. Gently fold the cream mixture into the marsala mixture.
• First spread some cream mixture at the bottom of the 13 inch x 9 inch pan.
• Then one by one, dip the saviordari biscuits in the espresso syrup / american coffee syrup and arrange a layer in a the bottom of a 13-inch x 9-inch pan. Spoon a layer of cream over biscuits. Sprinkle some cocoa powder over top of cream. Dip and arrange another layer of biscuits over the cream, with the second layer perpendicular to the first. Spoon the remaining cream over the top.
• Dust the tiramisu with cocoa powder. Finally, grate some milk chocolate all over the cocoa powder. Cover loosely with plastic wrap and refrigerate overnight or upto 2 days.
• To serve, use a kitchen spoon to scoop out portions into small bowls or glass dishes.

Pumpkin Pie

We had our thanksgiving in Canada on 11th October but, I could not put up any recipes then as I was busy studying for a short term HR course. So, I thought of putting it now, as my American friends are celebrating their thanksgiving tomorrow.

This recipe is not my original. It was written on the E.D. Smith pumpkin pie tin. But, for all those who can't find this particular brand of pumpkin pie mix, you can simple use this recipe with any other brand.

I made this recipe for the first time and it came out really good. My friends enjoyed it and my daughter simply loved it.

Preparation Time : 10 minutes

Baking time: 50 minutes

Serves : 8

Ingredients:

To make 1 pie:

3 eggs

398 ml (1/2 can of 796 ml) of E.D. Smith Pure Pumpkin (you can use any other brand too)

1 cup packed brown sugar

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

1/4 tsp salt

3/4 cup(175 ml) evaporated milk

1 (9 in/23cm) unbaked home-made or frozen deep dish pie shell

Method:

• Beat the eggs lightly in a medium bowl.
• Add pumpkin, sugar, cinnamon, nutmeg, ginger and salt; stir until well combined.
• Blend in milk. Pour filling in a pie shell.
• Bake at 425 degree F (220 degree C) for 15 minutes.
• Reduce oven temperature to 350 degree F (180 degree C) and continue baking for 30 to 35 minutes, longer or until knife inserted in center comes out clean.
• Cool and serve.

Sex in a Pan

My friend had invited us to her place for her daughter's first holy communion. And one of the guests there had prepared this interesting dessert called "Sex in a Pan". For a moment, I thought to myself what a funny name for a dessert but when I digged in to it, I just couldn't stop eating and thought to myself that the name rightly suits the dessert.

I went home and was very curious to try it out. I didn't ask her how she prepared it so, I had to Google the web for "Sex in a Pan" dessert and saw a no. of links all showing me the same ingredients for preparing this dish.

"Sex in a Pan" is basically a 4 layered dessert with a rich nutty crust at the bottom, topped with cream cheese, 2 different types of pudding and finally a whipped cream layer. It is so smooth, rich and creamy that you simply can't stop eating it.

Last week, I was having a small family lunch at my place and prepared this dessert and I must say it turned out to be the icing on the cake. It turned out really well for my first attempt.

Although, you guys can Google this recipe up on the net ....I will still write it down for easy reference.

Preparation Time : 30 minutes

Makes 16 servings

Ingredients:

11/2 cup graham cracker crumbs

1/2 cup butter melted

1 cup chopped pecans

1 packet (8 0z.) cream cheese softened

4 cups of whipped topping, prepared (cool whip, divided)

3 0z. (1 pkt) of instant chocolate pudding mix

3 oz. (1 pkt) of instant vanilla pudding mix

3 cups milk

1 oz. of unsweetened chocolate (1 square) shavings

1 cup icing sugar

Method :

• Mix the melted butter with the graham cracker crumbs and chopped pecans and pat into a 9x13 inch (22x33 cm) pan. Bake this at 350 degree F (180 degree C) till lightly brown for about 20 minutes. Let this cool off completely.
• In a bowl, beat together, cream cheese and icing sugar to form a smooth texture. Carefully, fold in 1 cup of cool whip. Spoon this out onto the cooled baked layer.
• Mix both the pudding mixes with milk and beat as per the package directions. Let this pudding thicken and then pour it on the second layer.
• Finally, put the remainder of the cool whip on top of the pudding and swirl the melted chocolate throughout the topping.
• Cover this with a cling wrap tightly and refrigerate it overnight.
• Cut into rectangle slices and eat it up.

Note: Instead of graham cracker crumbs, you can also use all purpose flour and instead of pecans, you could use walnuts if you like.

Balsamic Strawberry Sundae

During my visit to the supermarket, I picked up strawberries as my daughter simply loves eating them. Everyone, loves strawberries and cream but I want to do a little more with these delicious strawberries. So, after a little thought, I came out with my very own version of Balsamic Strawberry Sundae.

Preparation Time : 10 minutes

Serves : 3

Ingredients :

10 medium strawberries, chopped

1 tbsp balsamic vinegar

2 tbsp lemon juice

1 tbsp powdered sugar

2 drops of vanilla essence

3 scoops of french vanilla ice-cream

Method :

• In a bowl, combine strawberries, balsamic vinegar, lemon juice, sugar, vanilla essence and mix well.
• Take the serving bowl, and put one scoop of vanilla ice-cream in it. Then pour 2 tbsp of balsamic strawberry mixture on it.
• Repeat the same for the remaining 2 scoops of ice-cream

Note : You could also add chopped nuts of your choice if you like

Basundi

Basundi is a delicious Indian Dessert made out of thickened milk and nuts.

Preparation Time : 30 minutes

Serves : 3

Ingredients:

1 litre milk

3/4 cup sugar

1/2 tsp cardamom powder

1/2 tsp kesar milk powder

2-3 drops of yellow food color

1/2 cup chopped nuts (almonds & pistachios)

Method :

• Boil the milk in a heavy bottom pan.
• Keep stirring continuously and reduce it till it becomes thick and the quantity of the milk is approximately half a litre.
• Then add the sugar to the reduced milk and allow it to cook till it starts thickening.
• Then remove it from heat and transfer it to a bowl and add the cardamom powder, kesar milk powder, yellow food color and the chopped nuts.
• Mix well and refrigerate it for about 3 hours and then enjoy this yummy delicacy.

Ghajjar (Carrot) ka halwa

When the talk is about Indian desserts, one name that undoubtedly comes into every person's mind is that of our favorite traditional carrot halwa recipe. Indian recipe of gajjar ka halwa has been sailing smoothly on almost every buffet table. It is just the perfect sweet dish to be relished post dinner, not to mention nutritional too.

Cooking Time : 1 hr

Serves : 6

Ingredients:

1 kg Carrots peeled and grated

1 litre skimmed milk

450 gms sugar

1 tin sweet condensed milk

2 tsp cardamom powder

1 tbsp ghee

1/2 cup dry fruits (sliced almonds & raisins)

Method :

• Place the grated carrots in a large saucepan. Add the milk and cook partly covered, over a low to medium heat for about 1/2 hour.
• Stir in the sugar with a wooden spoon and cook until the milk has evaporated
• Then add the cardamom powder and the sweet condensed milk and stir in gently.
• In the meanwhile, roast the dry fruits in ghee for about 2-3 minutes.
• Add the dry fruits to the carrot halwa and mix well.
• Place the carrot halwa in a shallow serving dish and sprinkle some sliced almonds over it.
• You can serve this hot or cold

Pineapple Jamuns

Preparation Time: 5 hours

Cooking Time : 10 minutes

Makes : 25 Pineapple Jamuns

Ingredients:

250 gms of fresh paneer

1/4th cup of sugar or add more as per taste

1 tin of canned pineapples

1/2 tsp of pineapple essence

a few drops of yellow food colour

a few pistachios for garnish

Method:

• Grate the paneer and add sugar to it.
• Put the above in a vessel and place it on the gas for cooking.
• Continue stirring it on low flame till all the sugar has melted. Be careful not to burn the paneer.
• Then transfer this mixture to a plate and let it cool slightly.
• In the meantime, discard all the juice or water from the canned pineapples and cut them into fine pieces.
• Add this to the paneer mixture.
• Then add the essence and the food colour and lightly knead it and blend it together.
• Then make 25 small ball out of it and give them whatever shape you like.
• In the centre of each ball add a half slice of pistachio.
• Refrigerate this for 4-5 hours before serving.

Strawberry Delight

This dessert is a combination of strawberries and cream and is indescribably delicious

Preparation Time : 4 hours

Ready in : 5 minutes

Serves : 4

Ingredients:

1 tin of condensed milk

1 tin of fresh whipping cream

50 fresh strawberries

1 tsp of strawberry essence (optional)

a few mint leaves for garnish

Method:

• Take a bowl and add heavy whipping cream to it. Whisk this nicely with an electric whisk till it nice and stiff.
• Then add the condensed milk and fold it gently and keep aside
• In the meantime, take 25 strawberries and cut them into small cubes.
• You can either cut the remaining 25 strawberries in a food processor roughly or cut them very finely so that they are almost crushed.
• Add these to the cream mixtures.
• Then add the strawberry essence and give it a good stir.
• Refrigerate this for atleast 4 hours before serving.
• Take a nice dessert glass. Scoop in some of this into the glass and top it up with some fresh strawberries and garnish with a mint leaf.

Tip: Instead of strawberries, you could also add pineapples and convert it into a pineapple delight. Simply replace everything above with pineapples.

Sweet Cravings

For me, no dinner is complete without a good dessert. Everyday after a meal, I just have to have something sweet be it a dollop of ice-cream, chocolate or some exotic dessert. Basically, I have a sweet tooth :)

Now for those of you who are thinking about the calories, remember it's all in the portions - I keep the portions small and the calories take care of themselves. :)

Cooking was always a stress-reliever for me, but whenever I thought of making a desert, it seemed like one "big task". Luckily I found some great recipes which can be put together in a jiffy. After I started to turn out these deserts, I couldn't believe how easy they are to make.

So, if the word "dessert" throws you into a cold sweat, the inside scoop on desserts is : they're actually simple to make. And with the right help...well, just a piece of cake.

So join me in this journey of sweet cravings...