Today is our last day of blogging marathon, hope i didnt bored you all with my non stop peanut recipes,this brittle is my last post for this week of blogging marathon as i choosed peanuts as main ingredient..Check out the other marathoners running this 16th edition of blogging marathon with me here.When we were kids, my mom used to make quite often chikkis with peanuts for our snacks.She used to make big batch and we used to munch them for many days. Obviously those yummy peanut treats are my most favourite when i was kid.Few days back,my mom send me a parcel from India with a huge packet of raw peanuts and cashews, my sweet tooth started craving for those aromatic and crunchy munchy treats.

Without any hesitation,i prepared a mixed nuts and seeds brittle with roasted nuts like peanuts, almonds,pistachios,cashews and with mixed seeds like flax seeds,sesame seeds and few sunflower seeds.Needless to say these chikkis are quite addictive and we couldnt stop munching these addictive beauties.These chikkis get vanished very much quickly once they get cooled.Sending to Show Me Your Hits - Iron Rich Foods hosted by Julie,event by Sangee &to Amina's Guest Quest. .



1/2cup Raw peanuts
1/4cup Almonds
1/4cup Cashews
1/4cup Pistachios
1/3cup Sesame seeds
2tbsp Flax seeds
2tbsp Sunflower seeds
1+1/2cups Jaggery
Pinch Salt
1tsp Cardamom powder

Roast the peanuts in a pan and remove the skins and keep aside.In the same pan, dry roast the almonds,cashews,pistachios one by one until a nice aroma comes out.

Heat 1/4cup of water in a heavy bottomed vessel, add the jaggery...heat it in medium flame until the jaggery get well dissolved.Strain the jaggery water with a strainer, this helps to get rid of the mud and other impurities presents in the jaggery.

Heat now in high flame, they will start bubbling vigorously.Stir them continously, once they turn thick, just put a drop of the jaggery in cold water and roll them, if you are able to roll them.

Add the roasted peanuts,almonds,cashews,pistachios,sesame seeds,flax seeds,sunflower seeds and cardamom powder and salt to the jaggery syrup.Stir well until its turns thick.

Grease a plate,pour this mixture and let them cool completely. Cut this brittle as you desire and conserve them in an air tightened box and enjoy.

Our this month's Sweet Punch Challenge is to prepare the fabulous and super addictive Banoffee pie from Swapna's Space.. Banoffee Pie is english pastry prepared made with bananas, cream,biscuit based crust and dulce de leche, a famous thick,creamy,caramel-like milk based sauce or spread..This dulce de leche is prepared slowly heating sweetened condensed milk to form a caramel sauce,this caramel milk-based sauce is the highlight of this banoffee pie..Its seems this banoffee pie can be prepared on a pastry base too..

For making dulce de leche i used my pressure cooker without whistle and my sweetened condensed milk turned prefectly as caramel like toffee sauce within 45minutes..Also instead of preparing a large size pie,i went for single serving, yep i simply prepared this pie in 5 glasses to serve my family as i know this pie will be definitely addictive and highly caloric, after the xmas celebration am trying to feed my family simply with healthy foods just to get rid of the calorie we gained coz of some festive foods we enjoyed during the xmas & new year celebrations..Thanks to Swapna for sharing this incredible pie and we just loved it..


1can Sweetened condensed milk
2nos Bananas
1cup Whipped cream
15nos Digestive biscuits
75grms Butter
Cocao powder
Chocolate sauce

Put the condensed milk can in a pressure cooker,cover the can with water(the can should be submerged in water), bring to boil and close the cooker with the lid,dont put the whistle and boil for 45minutes to 50minutes, remove the can and let them cool completely..You can prepare this dulce de leche even a day before and keep in room temperature..

Powder the digestive biscuits and melt the butter, mix them together..Line the pie mould or a glass with enough mixture and bake for 10minutes at 250F..

Open the cooled can and spread the toffee like sauce over the crust, meanwhile slice the bananas and arrange over the sauce, whip the cream until thick and spread over the bananas..

Finally drizzle the chocolate sauce and dust the top of the pie with cocoa powder, enjoy this yummilicious pie...

Since ever i saw this flavourful garlic rolls at Suhaina's space, i was planning to prepare them as healthy garlic rolls with whole wheat flour,eventhough i prepared twice the same garlic rolls with all purpose flour..But this time i simply prepared the same garlic rolls with whole wheat flour and homemade garlic-coriander leaves spread..These rolls are quite addictive and can enjoy having them anytime of the day,eventhough we had them warm with a cup of tea for our yesterday's evening snacks..With a super garlic flavour this rolls tastes absolutely marvellous and definitely super healthy coz of the whole wheat flour i used for..This month's Sweet Punch Challenge was to choose and bake something of our choice, as i choosed to bake our favourite garlic rolls with whole wheat flour and sending this incredible addictive garlic rolls to sweet punch team.


2cups Whole wheat flour
1tbsp Active dry yeast
1tsp Sugar
1tsp Salt
1/2cup Luke warm water
2tbsp Olive oil
Few sesame seeds

Garlic-Coriander Leaves Spread:
50grms Butter (room temperature)
3nos Garlic (grated)
2tbsp Coriander leaves (chopped)

Add the yeast,sugar and salt to the luke warm water and keep aside until the yeast turns foamy..Meanwhile make the garlic-coriander leaves spread, by adding the grated garlic and coriander leaves to the butter,mix well and keep aside..

Take the wholewheat flour in a bowl,add gradually the foamy yeast,olive oil and water (if needed) and knead as a soft and smooth dough,cover the bowl and keep the dough in a warm place for two hours..

Once they doubled their size,punch down the dough,dust the dough with flour and roll them as a thick rectangle disc.

Spread enough garlic spread and roll them as a loaf, cut the rolled loaf as 8-10 pieces, arrange them over a greased round baking pan,sprinkle the sesame seeds as per need also brush the remaining garlic spread over those unbaked rolls if needed,let them sit again for few minutes in warm place..

Preheat the oven to 350F, arrange the baking pan in middle rack of the oven and bake for 25-30minutes until the crust turns golden brown..

Serve warm with a cup of tea..

Our this month's Indian Cooking Challenge is this Sindhi winter special sweet called Majoon, its ressembles and tastes very much like our paalkova or thiratti paal,with loads of nuts and unsweetened khoya majoon tastes absolutely divine and highly addictive..Vaishali of Ribbons to Pastas shared this wonderful sindhi sweets for this month's challenge,thanks to Vaishali for this excellent winter special..Traditionally this winter special is prepared specially by moms in most of the Sindhi's families for their daughters and send to them,how wonderful na..I deduced the quantity of the ingredients given in the original recipe and definitely i regret for it,coz this sweet is simply out of the world, i got to prepare some very soon as everyone at home just love it very  much..

2cups Milk
1cup Sugar
2tbsp Poppy seeds
1cup Khoya (unsweetened)
1/2cup Almonds
1/2cup Cashews
1/4cup Pistachios
1/4cup Ghee
1tsp Cardamom powder
1/4cup Dry dates (chopped or pulsed in mixie)

Bring boil milk and sugar together,now add the poppy seeds, khoya,cardamom powder and pulsed dry dates,boil until the milk reduced to half, pound mildly the nuts and add it to the boiling milk, put the flame in simmer and cook carefully by stirring in between, add the ghee slowly and cook until the cooking mixture gets thickens and dry..

Cook well until the ghee gets separates, now the cooked mixture will looks like a brown milk cake and the nuts will be soft while having..Let it cool completely..

Store it in a air tightened box and serve it for breakfast..

Serving: Take 3-4tbsp of the majoon and heat in microwave oven for 2minutes with 2tsp of milk, serve hot for breakfast....

Have you ever tried coffee and chocolate in pudding,if not seriously you are missing a delectable pudding..Divya of Easy Cooking choosed this absolutely inviting pudding for this month's Sweet Punch challenge, thanks to Divya for choosing this wonderful dessert..Its quite addictive and we truly enjoyed having this delicious pudding for our today's snack and we just relished each and every spoon of this pudding while its cold outside,the original recipe says to serve this yummy pudding with icecream but since its too cold here, i just skipped it and served simply this pudding warm topped with confectioner's sugar..


1cup Flour
2tsp Baking powder
2tsp Dark Cocoa powder
1/2cup Brown sugar
1/2cup Milk
2tbsp Butter (melted)
1no Egg (beaten)
1/4cup Chopped walnuts

For toppings:
2tbsp Brown sugar
3tbsp Cocoa
1cup Strong black coffee

Preheat the oven to 350F..Sift together the flour,baking powder, dark cocoa powder, add the sugar to it and keep aside..Stir together the milk,melted butter,beaten eggs and chopped walnuts until well combined...

Pour enough batter in 4-5 greased ramekins, sprinkle the brown sugar,cocao and pour the coffee to the ramekins but dont stir..Bake for 20minutes..

Serve warm dusted with confectioner's sugar or cinnamon powder..

Our this month"s Sweet Punch challenge was this simple,addictive and extremely irresistible jam tarts..Thanks a ton to Ria for choosing and sharing this yummy tarts with simple ingredients which goes for quick preparing process, this tarts are completely eggfree i really want to mention this, coz for me tart cannot be prepared without eggs, but Ria proved we can make super delicious tarts even without eggs..I prepared 8 individual tarts with the ingredients given by Ria eventhough she prepared 12 with them, i used my muffin silicon mould for making them, its doesnt helped me very much for making prefect shape,yep i was quite disappointed by the shape but tastewise these tarts turned stunning and super fabulous..Am planning to get some mini tart moulds to make out again this delicious jam tarts..


115grms Flour
60grms Butter (chilled)
1/2tsp Baking powder
4drops Chilled water
Jam as per need

Mix and sieve the flour and baking powder together, add the butter and rub it with your fingers until they turns as bread crumbs, add the water drops and mix them well...

Fill the tart moulds with this dough,spread them equally by rotating the mould, fill the tart with jam,(fill 2/3 of the dough with the jam) bake at 350F for 15mins..Let them cool completely,remove from the moulds once it gets cool completely..

Enjoy this buttery jam tarts with a cup of tea..

I have never tried biscottis till now eventhough i have seen them in many of my blogger buddies spaces,but seriously i never wanted to try them..Our this month's Sweet punch, a baking monthly event's challenge is this chocolate almond biscotti..Biscottis is a type of Italian cookies which needs to be baked twice, so that these cookies turn dry and can be stored for many days to enjoy..For my surprise, my first ever biscotti turned out simply fabulous and we couldnt stop having them, since am a chocoholic person needless to say i went for more chocolate chips than the almonds, eventhough the nutty texture of almonds give a wonderful taste to this ultimate biscottis..Cutting this already baked biscottis was quite tricky and its can break or crumble the baked dough,you need loads of patience while cutting the baked dough and the final result will be a tremendous prefect biscottis..Enjoy this biscottis with a cup of coffee or tea for your evening snacks, definitely you will have a fabulous snacks..

Our this month's Sweet punch challenge is this incredible pound cake..Its a simple but an addictive and super delicious pound cake everyone at home enjoyed a lot..This cake goes for easy ingredients and easy breezy preparation..This pound cake been choosed from The Cake Bible,where Rose has come up with a new method of baking the cake,very different from the butter-sugar creaming and wet+dry ingredients,the usual cake route.This method,according to Rose ensures a tight crumb,similar to that of Sara Lee Pound cake which is as perfect as a Pound Cake can be...Thanks to Rose for sharing this different way of preparing pound cake, yep it works out wonder and the texture turned out super spongy and super moist..I used six cup loaf mould pan for making this incredible pound cake which get vanished very much quickly once they came out of the oven..


3nos Eggs (large)
1+1/2cups Cake flour (sifted)
3/4tsp Baking powder
3/4cup Sugar
1+1/2tsp Vanilla
3tbsp Milk
1/4tsp Salt
13tbsps  Butter (room temperature)

Preheat the oven to 350F, grease the loaf pan or six cup loaf pan..Lightly whisk the eggs,milk and vanilla in a medium bowl, meanwhile take the dry ingredients in a large bowl,mix for few seconds, add the softened butter and half of the egg mixture,mix until the dry ingredients get moistened, beat in medium speed for a minutes, this helps aerate and develop the cake's structure, scrap down the sides..

Add the remaining egg mixture as two batches and beat again for few minutes,scrap down the sides and pour the batter into prepared pan, smooth the surface with a spatula and bake for 35-40minutes until a woooden toothpick inserted in the center comes out clean..

Let the cake gets cool completely and enjoy..

For making cake flour at home: Take one cup of all purpose flour and remove 2 tbsp from it.Replace the 2 tbsp flour with cornflour and sift together 2-3 times.Cake flour is ready to use.

Our this month's Sweet Punch challenge is this yummy and easy breezy cookies...Ria choosed these scrumptious cookies from Manjula's Kitchen, these cookies were extremely delicious and really very easy to make, loved making this eggless whole wheat almond cookies twice already and everytime they gets vanished once they came out the oven..Enjoy this yummy cookies with a cup of tea for snacks, u will definitely have a fabulous snacks time..This cookies doesnt go for baking powder or baking soda and its quite buttery and yummy when they were still warm, we guys didnt stopped munching this fabulous cookies..Thanks a ton to Ria for choosing this simply delicious cookies for our this month's challenge..




1cup Whole wheat flour
1/2cup Sugar
1/4 tsp Salt
1/4cup Sliced almonds
1/2tsp Cardamom powder (coarsely powdered)
1/2 cup Butter (room temperature)
Milk as per need

Pre heat the oven to 350 F..Mix the flour, sugar, salt, sliced almonds and cardamom powder well with ur fingers in a bowl..Add the butter and milk to the flour mixture to make a soft dough.Divide the dough into about 20-22 equal parts and make them into balls and flat each balls..

Place the flattened balls over a baking sheet leaving some space between each cookies...Bake the cookies for about 18 minutes or until cookies are lightly gold brown. Let the cookies cool down for two to three minutes before taking them off the cookie sheet.

Enjoy with coffee or tea..

Our this month Sweet Punch challenge goes for bakes with meringue, most of us know that meringue is prepared with egg whites, sugar with cream of tartar,my choice went for a simple meringue cake which is prepared with yellow butter cake baked directly with a meringue on the top, i prepared as per the recipe went for but instead of using whipping cream and strawberries as in the original recipe,i prepared a nutella buttercream to make a sandwich cake, they tastes terribly irresistible and my teddies loved it much, the butter cake was absolutely excellent,the technique of baking a cake batter and meringue in the same pan at the same time is quite unique, but the result was extremely delicious and while tasting this cake, u will definitely forget the efforts u put for making the beautiful meringue cake..Thanks to Sweet Punch team for choosing this delicious cake.We loved it..



Cake Batter:
4nos Egg yolks
1cup Cake flour
1tsp Baking powder
1/2cup Butter
1/2cup Sugar
1tsp Vanilla extract
1/4cup Milk

Meringue Layer:
4nos Egg whites
Pinch of Salt or 1/4tsp Cream of tartar
1/3cup Sugar
1/2tsp Vanilla extract

Nutella Buttercream:
2tbsp Nutella spread
1cup Confectioner's sugar
1/4cup Butter
1tsp Milk

Beat the nutella spread,butter together until they turns soft,add the confectioner's sugar,milk and turn everything as a smooth nutella buttercream, arrange this buttercream in fridge for atleast two hours..

Preheat the oven to 350F, grease round cake pans and keep aside and sift together the flour,baking powder in a bowl and keep aside..In a bowl,beat the butter and sugar until soft, add the egg yolks one at a time, beat well after each addition, add in the vanilla extract, beat for a whole, divide the flour mixture into three and add one by one by beating well each time..now divide the batter evenly to the cake pans, set aside until the meringue layer gets ready..

In a clean bowl with a electric mixer beat the egg whites with a pinch of salt until the soft peeks form, add in the sugar and continue to whisk until stiff peaks form..divine the meringue into two and top the cake batter with the meringue,spread the meringue well over the cake..Bake for 20-25minutes in middle rack until toothpick inserted comes out clean..

Once the meringue cake gets completely cool, spread the already prepared buttercream over a cake and gently place the second cake over the buttercream,this looks like a sandwich cake,dust the cake with confectioner"s sugar generously and enjoy..U can place this meringue cake in fridge for few hours before enjoying..

Meanwhile, whip the cream with vanilla until thick.Fold it into the cooling chocolate mixture until you have a smooth mixture.Pour into individual ramekins and let it set in the fridge for about 1 hour.

Who will say no to this droolworthy cake, definitely not me..I prepared this molten lava cake sterday for the fourth time, everytime i prepared these cake, its vanished even before they get slightly cooled, yep we enjoyed them hot once they came out from the oven, sometimes i almost burned my tongue while enjoying these droolworthy cake..While they were warm, nothing will beat this yummy cake...Everyone at home enjoyed and asked me to prepare often, thats y sterdary was my fourth trial...Everytime i enjoyed making and having them..This molten lava cake was choosed by Divya for this month's sweet punch and its our's october Sweet Punch bakes..This molten lava cake goes for quick baking as the centre of the cake shouldnt be cooked well..Since i used the dark chocolate for making this cake, its was quite dark else they tastes really marvellous, i just went for more sugar else i followed as per the original recipe..Thanks to Divya for choosing this yummyilicious ooey gooey cake, we loved it..



Recipe Source: Show Me The Curry
113grms Dark baking chocolate
113grms Butter
2nos Eggs
1/2cup Sugar
1/4cup All purpose flour
Butter for greasing

In a double boiller,melt the chocolate, preheat the oven to 350F..once the chocolate melts completely add the butter and stir well, in a mixing bowl beat together the sugar and eggs until they turns light anf fluffy..Add in the chocolate butter mix and flour, beat everything together until they turn smooth..grease the ramekins with butter and pour this cake mixture in the greased ramekins..

Arrange the ramekins over a baking tray and bake for 10-15minutes (mine took exactly 12minutes)...Enjoy warm!

My passion for baking never stops me to try out many various bakes, when i saw last month's Sweet punch challenge with tiramisu cake, i was really sad, dunno how i missed that challenge and dont want to miss anymore those beautiful bakes and immediately i send a mail to the SP group, Divya was kind enough to accept my request and send me immediately this devil's food cupcakes recipe along with the revealing date, i prepared this marvellous, delicious cupcakes before few days ago, its completely a hard task for me to keep this cupcakes away from my family until i take some clicks, yeah they loved it much and they didnt even let me alone to take some clicks before they get vanished, my H had this beautiful cupcakes for lunch as dessert and for breakfast along with coffee, the same happened with my teddies too, they enjoyed each and every bite of the fabulous, droolworthy devil's food cupcakes..I was very happy and really enjoyed making this fantastic challenge, thank god i didnt missed this month's challenge..Coming to the filling, i found this vanilla cream filling very much interesting which is quite light, super delicious and not too fatty when compared to the whipped cream filling, this filling is definitely gonna be a keeper for me to try out with chocolate or any other flavour as filling while am gonna make some cupcakes or muffins next time..



Recipe Source: Baking Bites
For Cupcakes:
1/2 cup butter( room temperature)
2 cups sugar
3 large eggs
3/4 cup sour cream (low fat or full) -can be substituted with yogurt or cream mixed with a tsp of yogurt (i used yogurt)
1 tsp vanilla extract
2 cups all purpose flour
2 tsp baking soda
1/2 tsp salt
1/4 cup cocoa powder
2-oz dark chocolate
1 cup water( boiling)

Method:

Preheat the oven to 350F and lightly grease two 12-cup muffin tins.In a large bowl, cream together butter and sugar until light. Beat in eggs one at a time, followed by sour cream and vanilla extract..In a small bowl, whisk together flour, baking soda and salt. Add half of flour mixture to the butter mixture, followed by the sour cream and vanilla extract, followed by the addition of the rest of the flour mix. Stir well between each addition and mix until no streaks of flour remain.Stir the cocoa powder and the dark chocolate into the boiling water (easiest in a large measuring cup). Pour chocolate water into the rest of the batter and stir until uniform.
Evenly distribute batter into prepared baking cups. Bake for 13-15 minutes, until a tester comes out clean and the cakes spring back when lightly pressed. (It’s fine if you can’t fit both trays into the oven at the same time, just wait until one batch finishes before putting in the second pan)
Turn cupcakes out onto a wire rack to cool completely before frosting and filling.

Vanilla Cream Filling:
2 tbsp all purpose flour
1/2 cup milk (low fat)
1/2 cup butter
1/2 cup granulated sugar
1/2 scraped vanilla bean or 1 tsp vanilla extract

Whisk together the flour and milk and cook in a small saucepan over medium heat until thick. This will only take a few minutes. Stir continuously to prevent the mixture from clumping and do not bring all the way to a boil. When thickened (consistency will be that of a thin pudding or custard), strain with a mesh strainer into a small bowl, cover with plastic wrap and let cool completely to room temperature.When the milk mixture is cool, cream the butter (or shortening) and sugar together in a medium bowl until lightl. Add in the milk/flour mixture and the scraped vanilla bean seeds (or vanilla extract) and beat at high speed with an electrick mixer for 7 minutes, until light and fluffy. Scrape into a pastry bag fitted with a plain tip, or a large ziplock bag with the corner cut off, and set aside until ready to fill your cupcakes.

Chocolate Butter Cream Frosting:
1/2 cup butter, room temperature
1/2 cup unsweetened cocoa powder
2-3 cups powdered sugar
1/4 cup milk
1 tsp vanilla extract

Combine all ingredients in a large bowl and beat, with an electric mixer, until frosting is creamy, 3-5 minutes. Add additional powdered sugar as needed to achieve a thick, but not stiff, frosting that is easy to spread. Add additional milk, if necessary, to thin the frosting if it gets too thick.

To Assemble:
(A photo how-to of the assembly method can be found here.) Take a cooled cupcake and, using a small pairing knife, cut a cone of cake (1-inch across by 1-inch deep) out of the top. Trim off the pointy end of the cone, leaving a flat circle of cake. Set aside and repeat this process for all the cupcakes.

Take the cream filling and squeeze a tablespoon or so into each cupcake cavity, filling the hole up to the top with filling. Top off with a flat circle of cake to plug the hole and keep the filling in place.
Using a butter knife or a small offset spatula, frost each cupcake with a layer of chocolate buttercream frosting. Place a dollop of icing in the center of the cupcake (on top of the cut out circle of cake) and spread from the center to the sides of the cupcake.

If you have leftover filling, transfer it to a fresh ziploc bag and cut a very small opening in one corner. Pipe a swirly line down the center of each cupcake.
Store in an airtight container until ready to serve.

I baked 2 dozen of this cupcakes and i didnt change anything from the original recipe except the flour used in vanilla cream filling...This devil's food cupcakes were extremely moist, delicious and prefect for chocoholic peoples like me to enjoy anytime...