SPICED FRESH GINGER CAKE

Ialways loved the addition of fresh ginger to any savoury dishes and never quite liked the combination of the spicy ginger and sugar while growing up. I think it was mostly in the head because whenever I ate a Fruit Cake, I never had a problem biting into a piece of crystallised ginger.Infact, I enjoyed it. Recently, I've been baking sweet stuff with fresh ginger and I am loving it, totally! It lends such a distinct taste to the baked goods.

This cake is really, really moist and incredibly delicious.Its quite easy to pull together too. No mixer needed! How's that for a change? These days, I find myself hunting for cake/cookie recipes which doesn't require a mixer. Less mess, less clean up means more time spent with Ian.Did you notice the bite marks on the star held by our Gingerbread  man? It's our Little fellow's contribution :-)

Speaking of Ian. I know, I always speak about him. In every single post. I cannot help it...he has just taken over my life.In a good way,of course! I think of him all the time.
When I read the reviews for this cake, I particularly noted one comment which mentioned that it was an adult cake. I was a bit hesitant to try it out after that because I wanted Ian to have a share of it too. He adores cakes and cookies. He even knows where I keep it !

After all the conflicting thoughts in my head, I went ahead and made the cake because I was eyeing this recipe for almost 4 years now. Yes, 4 years. I don't know why it took me so long.David published this recipe in 1999 and I got to make it now, in 2013!
When I tasted the cake batter,I knew Ian wouldn't mind eating it because I've made similar spiced cakes before and he literally gorged on them.

SPICED FRESH GINGER CAKE
Ingredients
4 oz fresh ginger,grated or chopped very fine
1 cup mild molasses
1 cup sugar
1 cup vegetable oil
2 1/2 cups all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
1 cup water
2 teaspoons baking soda
2 eggs,room temperature

Method: Preheat the oven to 350F and prepare a 9 1/2 inch springform tin*.
In a medium bowl, mix together molasses, sugar & oil. In another bowl, mix together the flour & spices. In a small saucepan, bring the water to a boil and add the baking soda. Take off the heat and pour the hot liquid to the molasses bowl and mix well. Add the flour little by little and blend until incorporated. Add the eggs and mix until everything is thoroughly combined. Pour into the prepared tin and bake for 1 hour.Cool the cake for atleast 30 mins and then turn it out to cool completely.

*I used a bundt tin and the cake was done in 40 mins.

The only drawback,if you want to call it so, would be grating the ginger for the batter.The recipe clearly states that you can chop it fine but I wasn't very sure how fine that meant.So,I pulled out my trusted microplane grater and started grating only to realise how long it actually takes to finish up.Jobin came to my rescue and all of a sudden we both realised that I should have simply used my mixie and pulsed it! Mommy brains,I say!

Ian loved this cake and found it a bit spicy when he got a speck of black pepper. Other than that he enjoyed every little bite he could manage to devour. Jobin's mom thinks this cake would be very good for the winter cold and she couldn't stop herself from enjoying another slice! I shared it with some of our friends here and they seemed to have shared the same opinion that we had...delicious!It has everything to make this Holiday season special.

Here's something that you might like:















MANGALORIAN CHICKEN GHEE ROAST : Fiery chicken curry from the Konkan Coast.













RITCHIE'S FAVOURITE CHOCOLATE CUPCAKES:These are the cupcakes I've been baking for my little Brother ever since I could remember. They are moist and delicious on their own and if frosted...to die for!



 

PASSIONFRUIT ORANGE WHOOPIE PIES

There are some fruits that I like to eat and some in the form of drinks. Passionfruit is one such fruit. I liked it only in the juice form,until I baked these chubby pies. Daisy Mummy is our unlimited supplier for passion fruit juice. It's so tasty and addictive. This time when we reached India , we visited her and she sent us home with 2 big bottles full of it. Appans sister , my Mammaie,also served me enough to fuel myself for those days we stayed in Kothamangalam .

One of the first sweet something I ate after reaching America was a whoopie pie.A pumpkin flavoured one from a mall in Virginia.I ordered it for it's name.It called out to me. Jobin bought it for me and I really liked that tiny cross between a cupcake and a cookie. The filling was so delicious that it haunted me every now and then.

Almost 3 years flew past by and now,only after coming to Kannur did I bake a batch at home.It was just too good! The texture is definately cake-y. It shoudn't become crisp like a cookie(well,then where's the difference!).The filling that I've used here is a passionfruit butter/ curd. It's very quick and easy to make. You can sandwich these and store in an airtight container and they will stay good for 3 days.I was afraid if it would get soggy,but it didn't.

So have you all soaked your fruits for the fruit cake yet? I did a while ago and the cakes are now maturing. I love visiting our friends and family this time of the year in Kerala as we are almost always served a fruitcake,to munch on. What do you generally serve your guests at this time of the year?

PASSIONFRUIT ORANGE WHOOPIE PIES
Recipe from Taste.com.au

Ingredients:
100 grams salted butter,softened
1 cup caster sugar
2 teaspoon freshly grated orange rind
1 egg
2 cup plain flour
1 teaspoon baking soda
1/2 cup buttermilk

Passionfruit butter:
2 passionfruit
50 g butter,softened
2 eggs,lightly whisked
1/2 cup caster sugar
1 tablespoon orange juice
1 teaspoon cornstarch
Orange icing:
1 1/2 c icing sugar
2-3 teaspoon orange juice

Method: Preheat oven to 180C and line 2 cookie sheets.
In a medium bowl,cream together butter,sugar,orange rind until pale and creamy.Add egg and beat until well combined. Add flour,baking soda and buttermilk in alternate batches and stir until just combined.Spoon level tablespoonful of the batter onto the cookie sheet,5 cms apart leaving room for spreading.Bake for 8-10 mins,turning the sheets halfway to ensure even baking.Bake until puffed and golden.Set aside to cool for 5 mins and then remove from the tray. Repeat with the remaining batter.

For the passionfruit butter,add all the ingredients into a small saucepan and cook on low heat for 5 mins until it boils and thickens.Transfer it to another bowl,cling wrap it and chill for 30 mins.
For the orange icing,mix together the ingredients to form a thick paste.

Sandwich the cooled whoopies with the passionfruit butter and spread some orange icing over it. Icing will set as it cools.

I cannot let go of my favourite month,December without posting atleast one recipe on my blog! That too when I baked something so simple and delicious. Jobin is here with us and we are busy travelling right now,so there won't be much activity here until next year.
Wishing you all my dear readers a very Merry Christmas!

MOIST EGGLESS VANILLA CUPCAKES

I don't usually care for the amount of eggs in a recipe I am about to try because I love eggs,especially hardboiled eggs.When I say hardboiled,it should be perfectly hardboiled.No rubber like yolks for me,please!Okay,now lets get back to the topic. Well,Kannur is not a place where you can get wonderful ingredients for baking.I know it,so Amma and myself stock up really well. But on how on earth will we know that there will be shortage of eggs,especially in a place where there are atleast 3 bakeries on a street!

Well,it happened.Kannur town was out of eggs,for almost a week and that was too long for me to wait,without baking a cake of some sort. Our house is swamped with guests these days,to see our Ian vaava. So we need something,and when I say something,it has to be homemade because Amma & I cannot think of serving  anything storebought to our guests.

The hunt for something eggless started.I found way too many recipes online but only a few grabbed my attention. When I chose this recipe,it reminded me that I had tried out the same a few years ago and found the cake to be very oily.I thought of giving it a second chance and it worked just fine.

I had some buttercream with me,from the movie star's cake,so tinted it pink and used it to decorate the perfect cupcake tops.I usually don't go for such lavish decor on my baked goods for our daily consumption but since it's for the lovely folks who are visiting us,I didn't think twice.

MOIST EGGLESS VANILLA CUPCAKES
Recipe by Nita Mehta as seen on Recipe on Click


Ingredients:
300g all purpose flour
250 ml thick plain yogurt
150-180 g granulated sugar
125 ml oil
1 1/2 tsp vanilla
1 1/4 tsp baking powder
1/2 tsp baking soda

Method: Preheat oven to 180 C/ 350F. Line your 12- cup cupcake tin.

In a large bowl,beat the yogurt until smooth.Add granulated sugar and beat till dissolved completely.Add baking powder,baking soda and mix to combine.Leave aside for 5 minutes or until frothy.Add oil,vanilla and beat to mix.Spoon in flour little by little and fold it into the batter.Beat with beaters for 30 secs to make the batter smooth and lump free.Pour into tins and bake for 25-30 mins or till done.Cool in the tin for 5 mins,remove and cool completely before frosting.

For the Vanilla Buttercream recipe,click here.

Ritchie loved the frosting and mentioned that he likes cupcakes with eggs better.I found these to be really moist and perfect for eggless days!

INSTANT EGGLESS CHOCOLATE MOUSSE CAKE & giveaway winners!

Iknow some of you must have been wondering about my absence here. Well, I gather that up from the e-mails and msgs I have been recieving for the last few weeks. Everything is alright,it's just that our personal computer is out for servicing so,I rarely get the time to sit with his computer to upload pics and blog about it.Now that I am back, it's time for some yummy Chocolate Mousse Cake! Don't you all know my love for a good Chocolate Mousse?

I just assembled 2 of my favourite components together to make this dessert. A sponge cake and some Instant Eggless Chocolate Mousse. Yes,it's that easy and hardly takes anytime! I made this for a potluck Chritmas party last night and the kids loved it, more than the adults :-)

Remember the Cake Recipes I was talking about to you guys,which was featured in Vanitha? I finally got hold of a copy,actually the folks at Malayala Manorama sent me a copy. When I blogged about it saying I haven't seen it yet,I get an e-mail from my reader Shani with an atttachement which was nothing but an entire e-copy of Vanitha! I am so grateful to you all,for such wonderful connect !

So after I won the Pachakarani title, I recieved a call from Vanitha Magazine's office asking if I could bake some cakes for their December issue and tihs was just a few days before I left to US after my long holiday in Kannur. Inspite of all the crazy packing and last minute things happening at home, I found sometime to bake and decorate these cakes: Old Fashioned Fruit Cake,Black & White Torte, Brown Butter Cupcakes with Caramel Frosting & Flourless Mocha Truffle Cake. Even though it might sound cliche, I have to say, each one of them tasted so good! Amma, the cake hater in my family & Appan loved the Black & White Torte the most. The remaining portion was carefully packed and taken for a small family get together we had that evening and the Mocha Truffle Cake was the star, there! My lil brother,Ritchie,dug into it rightaway! I'll be posting the recipes for each one here, in the coming days...so stay tuned!

INSTANT CHOCOLATE MOUSSE CAKE
Recipe for the cake: Amma
Recipe for the mousse: Nigella Lawson

For an 8 inch cake,you need:

1 batch of Chocolate Sponge
1 batch of Instant Chocolate Mousse
1/2 batch of soaking syrup

Assembly:
Cut the sponge into 2 horizontally and place it on a springform tin.Soak it with the soaking syrup and top it off with the Chocolate Mousse. Let it set in the fridge for 1 hour and then top with remaining cake,crumbled up and drizzle some melted chocolate over it.
Serve chilled.

The winners for the giveaway are :

1. Fruit Cake : Divya Vikram
2. Gingerbread Man:Nina Matthew
3.IPad cover:Jayz

Congratulations!!!!Please send me your postal address as soon as possible to airmathew AT gmail DOT com.

So, are you all waiting for the Santa to come down the chimney? I sure am! :-)

GIVEAWAY(S) !! CAKE, COOKIES & some more!

Those of you who have been reading this blog of mine, for a while, will clearly know my favourite month of any year! It's December! Even though we are just in November and when people are gearing up for Thankgiving, I'm waiting for the day after Thanksgiving so that the FM stations starts playing Christmas Carols 24/7 ! I am waiting for it to snow when I listen to 'I'm dreaming of a White Christmas' since I've always pictured Christmas to be full of snow on evergreens and sloping roofs of houses. Cannot blame me, blame the Christmas cards we get in India ;-)

Anyway, I'm back ,after almost a one month break. So much happened in between. I got back to Minneapolis on 19th October and the very next day we got the keys to our own Condo in Downtown Minneapolis :-) Then the remaining days of October was busy spent packing up, teaching a class of 25 at the same place where I taught before I left for India in July & finally moving to our new place on 28th October. From 28th till yesterday, it was just unpacking and days without internet. I must say, I never missed being online, catching up with my friends because I was so busy planning where to place our new furniture, crockery etc in our brand new home! The only thing that was giving me company was F.R.I.E.N.D.S. I love that show! I really wish they ran forever! :)

Now, let's get back to the topic, shall we? Well, some of you have baked it at home beofre and I have baked it many many times including last month for a Magazine shoot. That's the best thing to bake during Christmas.Any guesses what that thing could be? No? It's my Christmas Fruit cake, people! Yes, I am giving away a 6 inch Ria-baked Christmas Fruit Cake for ONE lucky reader of mine! Don't forget to make a claim for it because I can honestly say, that's the best Fruit Cake you will ever ever eat! My Amma, a hater of Fruit Cakes claims it to be the best :-) So that's going to be Giveaway no.1 :-)

Hmmm, now since it's gonna be Christmas time and we all since atleast some of us love Gingerbread Man, I'm giving away a dozen of  Ria-baked Gingerbread Man, yes with full decor on them to another ONE lucky reader of mine. That's Giveaway no.2 :-)

                                                        (Photo courtesy -Anu Menon)
So a few months back, Anu and I were chatting away on Twitter and as we discussed life and other things, she asked me if she could join me in my monthly giveaways (which I have not been doing for a while!).I was so happy about the offer and I instantly agreed! As you all know, I am a big fan of everything handmade and all things homemade! Anu knew that and therefore offered me an IPad Crochet cover which she stitched to be given away for my dear readers! How cool is that? Very cool! So that's going to be the Giveaway no. 3 :-)

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For entering the giveaway :
1. Tell me your best memories of Christmas or even the month of December! Is it your wedding anniversary? Is it your birthday? My Grandmother's birthday was on December 25 th! :) Whatever it is, tell me...don't worry, your chances of winning the above mentioned 3 things does NOT depend on the length of your stories, but definitely it's content :) So write away!

2. Like my page on Facebook  and leave another comment saying so, which gives you an extra chance to win! :-) [ I have to get something cleared out here after reading a comment below.This is just for pure fun, this option! You can totally skip it. I had double thoughts while putting this up but went again just to see how many of you actually do that! If it were for me, I wouldn't like a page just because I want to win a cake or a cookie but only if I really like that page's extension on Facebook. For me, in many cases, I never realised that my favourite blogs had a page on Facebook until they mentioned it on their blogs mostly during giveaways! It did help me at many instances because I get to interact with the author directly over their pages on FB :-)So please decide how you want things to be :-)No hard feelings and no way are you gonna lose your chance to win something I am giving away! I am doing this for you and it will always always always be for you, I am not expecting anything in return :-) This is not a camouflage to get more followers :-)  I did think of taking off this option after reading the comment but decided not to do so because I didn't want to sit back and pretend as if I never wrote a thing like that! I hate pretense! :-)]

3. Now,tell me, what would you really like to win! I have to pick 3 winners and I'm  hoping that it would help me :-)

This giveaway is only for the US residents (rather for an address in US, so you can win it for a cousin, friend or even a pet!)  :-) This giveaway ends on December 10th.

ALL THE BEST!

GINGERBREAD MAN FOR 400,000 HITS!

There is a saying,'When it rains,it pours!' and it is no different in my case! My blog just had it's 400,000 hits (100,000 more in 1 month and 5 days!) and when I am still taking time for it to sink in, I get this email from Susan & Abraham  of Chako's Kitchen saying that my HoneyComb cake has been selected as one of the 30 Best Recipes of 2010. This is what they  had to say, 'Ria Mathew of Ria’s collection is arguably the most talented baker and blogger from India. Currently residing in US, this gifted lady whips out heavenly cakes, cookies and innovative sweets and savories and her food pictures are talk of the town. So it is but natural that her entry for the Best Recipes of 2010 is indeed one the best recipe from her. This marvelous looking Honey Comb Cake, will woo you with its rich and perfect look and I bet you cannot help but drool over her culinary creations !' (taken with permission from Chako's Kitchen). That one piece of news has kept me smiling for the whole day!


Now let's get back to some little bit of baking that I had been doing the whole of last week!I must say that I was lucky to have some leftovers from the weekend parties to feed the two of us those days, or else, I would have gone crazy baking ,cooking ,cleaning,loading the dishwasher (I hate it!) , decorating the cookies, controlling the temperature indoors to prevent the frosting from melting, answering all the queries I get in my inbox (E-mail and FB which I LOVE!) on an hourly basis mostly regarding the Fruit Cake 1 & Fruit Cake 2, answering to SOS IM's on Google Talk and FB and status updating on FB :) plus the packing for our holidays!

When I asked my niece's what they would like me to bring over for X'mas, they said, they wanted Sugar cookies and Gingerbread man . Okay, I have never made both of them. So I hunted for recipes like a crazy old blind woman who hunts for her lost needle in a haystack (eh? Did  I just say that? ).That's exactly when Aparna had to post her recipe for this fabulous Gingerbread Man and I told her, I think I'm going to make her recipe, which I did :-) I am so glad that I made it because it is so good! I couldn't stop munching on them while I was decorating the cookies. I had excuses to give...to myself.


Excuse #1 : How would the Gingerbread Man (GM)  look like without it's head?
Excuse #2 : How would the GM look like with it's head and not it's arm?
Excuse #3 : How would the GM look like with it's head and arm intact but not  it's right leg?
Excuse#4 : How would the GM look like with it's head, arms and right leg intact but....
Yeah I made good use of all the 'probabilty' stuff I learnt in my class 12.!

Now we are back home after the holidays and I am having some major 'post Christmas' blues.So before I begin to talk about it, why don't you all check out this fabulous cookie's recipe?

EGGLESS GINGERBREAD MAN
Original Recipe from Taste.com
Adapted version from Aparna. I made some adjustments to her recipe.


Ingredients:
1 stick/113 g unsalted butter, room temperature
1/2c loosely packed brown sugar/grated jaggery
1/2 c honey
2 1/2 c all purpose unbleached flour (regular maida will also work)
1 tbsp dry ginger powder
1/2 tbsp cinnamon
1/2 tsp nutmeg powder
1/4 tsp black pepper powder
1 tsp baking powder
1 tsp baking soda

Method:
Pre-heat the oven to 350F/180C.Line a baking sheet (s) with parchement/butter paper.
Sieve the dry ingredients together and keep aside.
Cream butter and brown sugar/jaggery till pale and creamy.Add in the honey and cream till fluffy.
Add in the dry ingredients and beat till it comes together like rubbles.
Gather the dough together with your hand and knead it lightly, with your fingertips and form a smooth ball.
Flatten it, clingwrap it and leave it in the refrigerator for 1 hour.
Dust your work surface and a rolling pin with flour, lightly.
Roll out the dough to 1/4" thickness and cut out the gingerbread man.
Place them on a lined baking sheet and bake for 8-10 mins depending on the size of your cookie.
Once baked, take them out and let them cool on the sheet for 5 mins.
When they are completely cooled, store them in an airtight tin.

Verdict: This was my first time baking a gingerbread cookie and I must say, this will be baked for the coming years during Christmas season. I love the spices that goes into the cookie and the smell of it gives you a warmth that no other season can bring!

INSTANT CHOCOLATE & CASHEWNUT FUDGE

These are the days when I wish I can whip up something in less than 5 minutes,something which is good, in taste and looks and these blocks of chocolate goodness is my answer! If you ask me what's keeping me busy,we have been having parties at home back to back, baking and cooking on all the 4 burners at the same time,baking goodies to giveaway as gifts, some were packed and sent to my relatives on the otherside of this wide nation, some as 'under the tree' gifts for friends and some just for the 2 of us to munch on while we vaccum clean the house and load the dishwasher! :)

I still have another big batch of  fruit cakes and  cookies to be baked and in between all this I think of how to shoot some pics and post them on my blog. My blog has not been fed well the last week, but the author has been,very well! :) I made a batch  of delicious Orange Marmalade 2 weeks ago and it's been sitting inside my fridge all these days! I'm thinking of baking some tarts with it but I have made so many plans and I am planning to execute it all, but when? That's the big question,a million dollar question? Looks like my blog will have Christmas goodies till the end of January! :-)

I have made this fudge before,a pistachio version, when I was in India. At that time, we couldn't get foil trays of the mentioned size or shape in the recipe and I longed to be in US or UK then. And now that I am, nothing 's gonna stop me! The best part of this recipe is, you can make them in less than 5 minutes which definately doesn't include the time you spend in hunting for your can opener (like me!) to open the condensed milk ! Oh, you need to give them some time to chill, okay? Otherwise you wouldn't be able to chop them up into those pretty squares you just saw :-)

INSTANT CHOCOLATE & CASHEWNUT FUDGE
Recipe: Nigella Lawson


Ingredients:
350g Semi sweet chocolate/Dark chocolate chips
1 tin /396g condensed milk
2 tbsp butter
150g cashewnuts, chopped

Method:
Into a saucepan, on medium heat, add the chocolate chips , condensed milk & butter and let it melt together.
As soon as it is mixed together, switch of the flame and add the nuts and mix well.
Pour into a square* foil tray/tin lined with foil. Cover it and leave it in the fridge till well set (about 1 1/2 hr).
Mark the set fudge into squares using the tip of a sharp knife, turn it out onto a chopping board ,peel the foil away and cut into pieces.
Store it in the refrigerator.You can freeze them in a ziplock bag and eat them straight out of the freezer too!

*I used a rectangular foil tray and my fudge was a bit thin. I like it this way. If you are making it in the square tin, cut them into small pieces because these are quite rich.

Verdict: I was afraid  I would have to make another batch to give away because we both couldn't stop digging into it! It's a very easy and delicious recipe, try it and you will know! :)

I am sending these to Chocolate Extravaganza -Monthly Mingle hosted by myself and also to the new blogging challenge 'Forever Nigella' started by Sarah of Maison Cupcake.