Archive for the ‘Dessert’ Category

Cheese Cake Bites

July 27, 2006

Cheese Cake Bites

Makes 20-25 mini cakes bites

Cream Cheese (1, 8 oz Pack)
Paneer (Freshly made Cottage Cheese, 1 Cup)
Sugar (1 Cup)
Graham Cracker Crust (1/2 Cup)
Melted Butter (2 tbsp)
Eggs (2)
Vanilla Essence (1 Tsp)
Whipping Cream (1/3 Cup)
Powdered Sugar (3 Tbsp)
Vanilla flavour (1/2 Tsp)


  1. Beat room temperature cream cheese and paneer until creamy, then add sugar and beat until well incorporated. Now add 2 eggs (should be on room temperature) one at a time and beat well after every addition. Add vanilla essence and mix well, keep aside.
  2. In a medium bowl, pour graham cracker crust and melted butter and mix well.
  3. Line the mini muffin tin with paper cups and pour 1/2 tsp of cracker crust in each one of them and them pour the paneer mixture over it until 3/4 filled.
  4. Preheat the oven at 350 F and keep the muffin tray and bake for about 18-20 mintues.
  5. As soon as u take them out of the oven, carve a hole in the middle and let them cool completely.
  6. Beat the cold whipping cream with powdered sugar and vanilla flavour and pour in a pipping bag.
  7. Now fill the holes with whipped cream and decorate.
  8. Serve cold.

Italian Pound Cake

May 2, 2006

 Italian Pound Cake

(Makes 10-12 servings)
Baking Time 30-35 mins at 350*F

Dry Ingredients:
Maida (All Purpose flour) (1½ Cup)
Baking Pwd (2 Tsp)
Baking Soda (1 Tsp)
Sugar (1 Cup)
Salt (½ Tsp)
Powdered Sugar for decorating

Wet Ingredients:
Eggs (3, whole)
Orange Zest (1 Tsp) Optional
Lemon Zest (1 Tsp) Optional
Extra Virgin Olive Oil (3/4 Cup)
Milk (¼ Cup)


  1. In a bowl mix all the dry Ingredients, except Sugar and keep aside. Break three eggs in the stand mixer bowl and put 1 cup of sugar and beat till firm peaks are formed. Now add Lemon and orange zest, milk and EVOO (can be substituted for Extra Light Olive Oil). Beat again for 3-5 mins or till the time everything is well incorporated. Also frequently stratch the bowl with the help of a rubber spatula, during the whole process.
  2. Now add the dry mixture into the wet mixture, 2 tbsp at a time, on medium speed. After that Preheat the oven at 350*F and grease the pan (9½ in. in diameter by 4½ in. in depth). Pour the mixture into the pan and bake for 30-35 mins at 350*F, untill the top is brown.
  3. Once it is done take out and let it rest for about 10-15 mins on a wire rack. Now sprinkle Powdered sugar, cut into slices and serve.

(If you don’t like orange and lemon zest you can substitute it with chopped dry fruits and make it sugar free by adding 1 cup of “Slpenda” instead of 1 cup of sugar.)

Mocha Cake Roll

April 27, 2006

(Servings 6)
Bake Time 15 to 20 Mins at 350ºF
Prep Time 30 Mins (including cooling)

Eggs (2, Separated)
All Purpose Flour (¼ cup)
Unsalted Butter (¼ cup)
Sugar (¼ + ¼ cup)
Heavy Whipping Cream (½ cup)
Vanilla Essence (½ + ½ Tsp)
Mocha Pwd or Instant Coffee Pwd (½ + ½ Tsp)
Milk (1 Tbsp)
Salt (a pinch)


  1. Beat egg whites in a medium bowl on high speed, till they form soft white peaks, then sprinkle ¼ cup of sugar, slowly and beat again till firm white peaks are formed.

  2. In a small bowl, beat egg yolks, flour, butter, milk, ½ tsp vanilla, salt and ½ tsp mocha pwd or coffee pwd, till light mustard yellow color appears.

  3. Now fold in the yolk mixture in egg white mixture with the help of a rubber spatula.

  4. Preheat the oven at 350ºF and grease the jelly roll pan (13” by 9”) with a non-stick spray or butter and spoon the above mixture on it. Bake for about 15 to 20 minutes.

  5. Once the cake is baked, damp the kitchen towel and put it over the jelly roll pan to keep the cake’s upper layer moist and let it cool completely.

  6. In a small bowl, beat the whipping cream, ¼ cup sugar, coffee and vanilla essence at high speed till it becomes soft and fluffy. Keep refrigerated till ready to use.

  7. Lift the cake from the jelly roll pan and put on a plastic wrap. Now spread the whipped cream over the cake and roll tightly. Cover the roll in that plastic wrap and refrigerate for at least 3 hrs before serving.

  8. Cut in ½ inch thick slices and serve cold.