November 13, 2018

Chocolate almond barfi

Chocolate almond barfi


Happy Diwali everyone. I hope you all had a wonderful celebrations with your friends and family. It was wonderful to get friends and family spend some time together.

This Diwali, I decided to make this dessert on an impulse - Chocolate almond barfi or fudge. The texture was indeed fudge-like, not the kora pak we Bengalis like to call it. Chewy with the almond and chocolate, it was quite delicious.

I even added in some white chocolate chips on top to entice the little ones, but they stayed away. The adults, on the other hand, all enjoyed the barfi.

Festivals have a way of bringing up all the food memories of sharing food during festivals, people who made it special, and of eating and cooking. I was on my way back from work and I heard a cookbook author on NPR echo those same thoughts.

And Fall is full of these festivals and celebrations. Birthdays, Diwali, soon Thanksgiving and Christmas. How do you like to celebrate these special moments?

November 04, 2018

Confetti cake

Funfetti or confetti cake


Just as we wind up Halloween, I stay up trying to make a cake for Tiny M who is coming up on 6 years. Not a little guy anymore!

His request for this year were confetti cake and Pokemon cookies. So when they went to bed, I browsed through recipes and zeroed in on Smitten Kitchen's recipe.  I wanted to make a two-layer cake, so I doubled up her recipe except egg whites partly because I had only 3 eggs at home and it was too late to get more.  I also had vanilla bean paste at hand and used it. The only thing I did not double was the sprinkle measurement, but it was close.

Let me tell you, her idea of using cornstarch in this cake is genius! I haven't used cornstarch in cakes before and wasn't so sure, but I went with the directions.  It made the cake soft and the white cake also pops the colors of the sprinkles.

I used whipped cream instead of the butter cream for some lightness and a little sprinkles to round it off.

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