Vanilla cupcakes with choco surprise and smarties

Every so often my little niece gets bitten by the baker bug and then she puts on her cute little Miley Cyrus apron, dusts a little bit of flour on her hair (apparently this makes her look professional or so she seems to think) and then pesters me to help around in the kitchen (read..do the actual baking) while she walks around shouting instructions (I have a feeling she has been watching Hell's Kitchen on the sly) and looking harried and busy! So, today she started pulling me to the kitchen, I decided to take the easy route and make cupcakes. The extremely simple vanilla cupcakes with choco surprise and a smattering of smarties on top. The smattering of smarties, courtesy the niece. This is absolutely simple for all that is required to make them is to drop all the ingredients into the food processor and blitz until smooth and then bake em. Very simple yet very very satisfying to eat. Here are the things you need,

• 1 1/4 cups of flour
• 1 tsp baking powder
• a pinch of salt
• 2 eggs
• 125 grams butter
• 3 tbsp milk
• 1 cup sugar
• 1 tsp vanilla essence
• small slabs of chocolate (Diary Milk, Lindt..whatever you have in your purse or in the fridge)
• Handful of smarties

Method:

1. Pre heat the oven 200 degree Celsius
2. In a food processor, blitz together all the ingredients except milk until smooth.
3. Then pour in the milk at the end and pulse until it combines well
4. Scoop the batter into your cupcake mould and press in a slab of chocolate in the middle.
5. Bake for 20 minutes until the cupcakes turn slightly golden on top
6. Remove and let it cool.
7. Sprinkle a few smarties on top
8. and then watch as your niece walks around telling everyone how difficult it was to bake the cupcakes but nonetheless how she did it on her OWN.
9. Sit back and smile!

Banana Toffee Pie (Banoffe pie)

When you come across the same dish in 4 different blog, all in a single day, then think no more. Its the great baker in the sky telling you that its time you made that dish. And hey, who am I to question the great baker's plans? and so I made the Banoffe pie, which is simple banana and toffee mashed up together, much like in this dessert. Its decadent, its rich and its most definitely yummy. Its true that you cant eat too many helpings cause it is frankly a sickly sweet recipe and you can get satiated with one slice but thats only a problem, if you are just making this pie for yourself. One the other hand if it is for a dinner party, then you wouldnt know where the dessert disappeared! Here are the things you need,

• 4-5 medium ripe bananas
• 400 mils of double cream
• 1/2 cup sugar and 3tbsp butter
• 3 tbsp water
• 1 tin condensed milk
• 250 grams of digestive biscuits
• 125 gram butter

Method:

1. In a blender/food processor, mix together the digestive biscuits and butter until they form coarse crumbs.
2. Press the biscuit crumbs onto a springform tin to form the base. Remember to press the crumbs on to the sides of the tin. 
3. Refrigerate for 1/2 an hour
4. In the meanwhile, on low heat melt together the sugar and water. Stir until all the sugar is dissolved.
5. Then raise the heat to medium and leave the sugar undisturbed for 5 minutes or until it begins to caremelize.
6. Now quickly add the condensed milk and butter and whisk until the toffee sauce thickens.
7. Then remove the rested pie shell from the fridge and pour half of the sauce all over it, including the sides. 
8. Refrigerate it for a further half an hour.
9. Now chop the bananas into medium sized slices and whip the cream to form still peaks
10. Fold the bananas into the cream
11. Spread the cream evenly over the biscuit and toffee base
12. Pour the remaining toffee sauce over the cream and refrigerate for another 1/2 an hour.
13. Then dig in!

You could omit steps 4,5,6 and make toffee sauce another way. All you need to do is remove the label from the tin of condensed milk and then immerse the tin in a pot water and place that pot on low heat (simmer) for about 2 and half hours and then when you crack open the tin of condensed milk, voila! its toffee sauce! :) While, this is a far easier process it is a lot more time consuming. So, choose your method according to your convenience. The result is just the same though!

Also, one way to reduce the sweetness of the dessert if its a tad too much for you would be to use, just ripe bananas instead of medium or overtly ripe ones. This way, the lack of sweetness in the bananas will help even out the overall sweetness of the dessert.

For the base, try using salted butter instead of unsalted butter, as the saltiness of the biscuit plus the butter forms and interesting clash with the sweetness of the toffee sauce.

 Remember to wear stretch pants ore PJs when you eat the dessert. Why you ask, you will know! This dessert might even make you wish for spandex! :P

Apple Tart

I had never tasted an apple tart. Until yesterday! Yup. Always shied away from it and picked another dessert. It was instinctive. Nothing about an apple tart yells out to me and still all my friends and my family swear by it. They claim, you cannot go wrong with it. Its a safe dessert. And so, yesterday when I found my fruit basket dangerously over stuffed with apples, I thought it was perhaps time to tackle the apple tart monster! Grab it by its horns and devour it to submission. Well, atleast that was the plan but alas, its just not my monster. Know what I mean? I made the tart shell from scratch, lovingly made the fillings, waited to get it baked and the result..it was blah in my mouth. Don't get me wrong, apparently the dessert was delicious. It had to be cause my Mum who always says no to dessert went in for seconds and there is no more tart left but still to me it was blah.

I always feel that a good dessert has to overwhelm you. There should something about it that explodes in your mouth. It could be the flavours, its subtlety, a surprise element, anything but it has to impress you and that's where I felt my apple tart failed. Atleast to me. Well, no more apple tarts for me and like I said, I'll never get around this monster but thats just cause, this is just not my monster. Nonetheless, if you like apple tarts then here are the things you need,

For the shell,

• 250 grams of flour
• 125 grams of cold and cubed butter
• 1 tbsp of water
• a pinch of salt

For the filling,

• 3-4 large apples sliced along the length
• 25 grams of butter + 25 grams of sugar
• 250 mils of cream
• 100 grams of sugar (or more if you like it really sweet)
• 1 egg
• 1 tsp vanilla extract

Method:

1. Mix together the all the ingredients for the tart shell and press them together. Do not knead as it can make the shell a little tough. Press them well, between cling films and refrigerate for atleast 2 hours.
2. Then roll it out to desired thickness and line your tart tray with it. Trim of the excess from the edges.
3. Now, cut the apples lengthwise and line the prepared shell with it.
4. Mix together the butter and sugar and brush all over the apples well. Alternately, you could dip the apples in this mixture first and then line the tart tray with it.
5. Now in an oven preheated to 220 degree Celsius, bake the tart for 10 minutes.
6. Then reduce the temperature to 200 degree Celsius and bake for further 20 minutes.
7. In the meanwhile, whisk together the cream, sugar, egg and vanilla extract.
8. Once the tart has been baked for the required 20 minutes, remove from oven and pour the cream mix all over it until the apples are submerged in it.
9. Now return the tart to oven for another 10 more minutes.
10. Remove and serve while slightly warm.

Sorry about the really really bad photos. Lack of inspiration plus the lack of a good camera can do this to us! :(

Nuttty, Overdose on Chocolate Cake

Really! The title of the post is the best way to describe the cake. Its nutty..almondy to be exact and its packs in tons of chocolate. Its death by chocolate and boy! what a way to die. I honestly feel that there are two kinds of people in this world, those who can eat a chocolate cake and then those who devour a chocolate cake. This cake is for those devour-ers. Oh yes, its squidgy yet light and has that dampness to it that is almost fudgy. Yet like I said, it feels light. Miracles I tell you. I've based the recipe on Nigella Lawson's Nutella cake, but I've tinkered around a lot, like I'm always prone to do.

Here are the things you need,

For the cake,

• 1 large bottle of chocolate spread
• 125 grams of butter
• 100 grams  of ground almond (about half a cup)
• 1 tbsp strong coffee
• 6 eggs separated
• a pinch of salt
• 100 grams melted best quality dark chocolate

For the icing,

• 125 ml of cream
• 125 grams of dark chocolate
• 1 tbsp strong coffee
• Handful of toasted almond flakes

Method,

1. Preheat the oven to 180 degree Celsius
2. In large bowl, whisk together the egg whites with a pinch of salt to form soft peaks
3. In a another bowl cream together the butter and chocolate spread.
4. Add to it the coffee, eggs and the ground almond one by one. Mix well.
5. Then fold in the melted dark chocolate.
6. Now, spoon a large dollop of the flully egg white in to the chocolate mix and combine thoroughly.
7. Fold in the remaining egg whites, one third at a time, until everything has been folded well. Don't be too heavy handed as we need the batter to be light airy.
8. Pour the batter into a greased springform tin and bake for about 35-40 minutes. 
9. Once done, remove from oven and leave the cake to cool.
10. Meanwhile, on low heat, add the chocolate to the cream.
11. As it begins to melt, add the coffee.
12. Once the chocolate has melted completely, take it off the heat and whisk well until the mixture thickens.
13. Now, pour the icing over the cake and spread well, over the sides too. Let it be messy. Messy is yummy! :)
14. Scatter the toasted almond flakes on top.
15. Dig in!

Note: I found the refrigerating the cake for about 15 minutes, helps in binding all the elements of the cake well and reinforcing the squidginess of the cake, which I particularly adored.

Cream Cheese Brownies

Oh my God! I dont know about you but I did not know about cream cheese brownies until today and boy was it a revelation or what! I am hooked and I dont think I can go back to normal brownies anymore. The saltiness of cream cheese breaking out through the intense taste of sinfully dark cocoa is, well, indescribable. You have to taste it to believe it. If you are a fan of cheese and fan of chocolate like I am, then this one is for you.  I had even hardcore cream cheese haters reaching out for seconds. I can't say more, except..yummmmmmmmmmmmmmmm!!!

Here is what you need,

• About 6 overflowing teaspoons of cream cheese/cheese spread
• 100 grams of milk chocolate
• 75 grams of cocoa powder
• 1/2cup of flour
• 2 eggs
• 1 cup granulated sugar
• one stick of butter

(Gosh, my measures are all over the place. But I swear, I will get better soon! )

Method:

1. In a saucepan,over medium heat, melt together the butter and chocolate.
2. Then take it off the heat and while still hot, stir in the cocoa powder and leave it to cool.
3. In another bowl, beat together the eggs and sugar.
4. Then beat in the chocolate mix to it. Combine well.
5. Now slowly sift in the flour and continue to beat the mixture until everything has combined well.
6. In your brownie tray lined with foil, pour in half of the batter.
7. Then spoon in the cream cheese equidistantly.
8. Pour the remaining batter. 
9. Now bake the brownies for about 20 minutes in oven preheated to 170 degree Celsius, until a toothpick when inserted comes out with little gooey mix on it.
10. Leave the brownies to cool and then leave it in the freezer for about 10-15 minutes.
11. Cut into squares and prepare to be absolutely floored by it! (or so I hope!)

Nigella's Mini Key Lime Pie

Well, as you can probably guess, I have an abundance of lime around me and so, I'm doing the best thing I can do with it, make pie! :) :) That and the fact that I got gifted Nigella's ' How to be a Domestic Goddess', which is filled with many many of such lime n lemony treats. Its truly a simple recipe and what I like about it is because we make it in small tart tins, it gives us scope for experimentation. The basic recipe stays the same, but you can always add different flavouring agents to it and so you end up a dozen or more pies, all in different flavours! An assorted pie tray of sorts. Well, I tried many of them. Tried the basic lime pie, key lime pie, orange pie, passion fruit pie and pineapple pie. Stayed on course with tropical fruit though. Its really simple, you should most definitely try it. You don't even need freshly squeezed juice to get the flavour, packaged organic juice works just fine. Nonetheless the name of the post is Nigella's Mini Key Lime Pie cause, well it is her recipe after all and all I've done is make changes to it.

Here is what you need,

• 1 can of condensed milk
• 2 egg yolks
• 2 egg whites
• 250 gram digestive biscuits
• 100 grams of butter
• about 4 tbsp of key lime/lime/pine apple/passion fruit/orange juice (Not all at the same time but you know that already. However, I wonder if adding spoonful of each would give it a carribean flavour?? Hmmm..I wonder)
• A pinch of salt

Method:

1. Pulse the digestive biscuits and butter together in a food processor until it forms nice buttery crumbs.
2. Then press it into your mini tart tins. Take care to line the sides too.
3. Leave in the fridge for atleast 30 minutes.
4. Pre heat the oven to 170 degree Celsius.
5. In a bowl, whisk the egg yolks together until it becomes thick.
6. Continue whisking and add the condensed milk and the fruit juice of your choice. Mix well.
7. In a different bowl, beat the egg whites plus the salt until it forms soft peaks.
8. Now fold the whites in to the yolk mixture.
9. Pour it into the biscuit base and bake for about 10-12 minutes.
10. Leave it to cool completely. Refrigerate if possible.
11. Serve! Yum!

The only disappointment I had with these pies, and it was more my fault than theirs, was that they looked a bit boring! I expected my lime pie to be green and my orange pie to be, well, orange and so on. I know I am being silly but really, these neutral colours broke my heart a little.:(

Simple Syrupy Lemon Cake

Notice how the most simple in life are the most worthwhile? Like you could party with the celebrities in the coolest clubs, yet it is a cuppa coffee you shared with a long lost friend that means more. Or how you can stock up on all the latest gizmos and phones and all that but there is nothing quite like a looooooong conversation made on your landline phone. Or you could sign up to a million social networking sites to keep in touch with friends but   it doesn't even to begin to hold a torch to a letter from a pen friend. A date could take you to the choicest restaurant and buy you the most expensive dinner but its most often the cab ride home that makes you wanna see him again.  There is nothing more appealing than holidaying abroad, well perhaps there is one thing more appealing, coming back home to your familiar bed. You get the drift of what I'm trying to say now, don't you? Well, just like that, you could make the fanciest cakes in the world with the most amazingly sinful frosting, yet there is nothing about it that warms your heart like a homemade syrupy lemon cake.

Made it yesterday after eons and it felt familiar, it felt nice, it felt like home.


Here is what you need,

• 11/2 cups of flour
• The zest of one lemon
• 2 tsp baking powder
• 2 eggs
• 4 tbsp milk
• 3/4 stick of butter
• juice from 1 1/2 lemons
• 100 grams of icing sugar

Method:

1. Preheat the oven to 190 degree celsius.
2. Cream together the butter and sugar until fluffy.
3. Then add the eggs one by one and the zest of the lemon and mix well.
4. Into it add the flour and baking powder and mix really well.
5. Finish it off with milk and once again mix well.
6. Pour the thick patter on to a greased and floured baking tin and bake for 40 minutes.
7. In the meanwhile, mix together the lemon juice and icing sugar on low heat, until all the icing sugar melts and a lemony syrup is formed.
8. Once the cake is baked, using a tooth pick or fork, poke holes all over the cake.
9. Now pour the lemon syrup over the cake, making sure it reaches all the corners.
10. Let it cool until all the syrup has been pulled in by the cake.
11. Then, Dig in!!! 

**Note: I baked two cakes in a go, and so made a variation with the second cake. I used passion fruit for the second one and the only difference I made to recipe was to omit the lemon zest from the batter and instead add 1 tbsp of passion fruit juice. Also, for the syrup, lemon juice was replaced with passion fruit juice. Dare I say, the passion fruit version was slighlty more yummier than its lemony cousin. But I've featured the lemony cousin here cause its more "home" than passion fruit will ever be.

Bourbon biscuit ice cream and butterscotch sauce

Ever been in a situation when you are gonna have guests over and you plan and plan about the various courses and completely forget about dessert? Anybody? Somebody? Nobody? Well, It looks like I am the only person to get into fixes like this. Hmmm..It so happens that I have friends over for dinner tonight and I wanted everything so purffect that I spend eons of time planning on what the appetizer and main course would be and the scatterbrain that I am, completely forgot about dessert. I know, unforgivable right? I mean, the dessert is my most favourite part of the meal and still I somehow forget about it. And so here I was thinking I would pick up a cake or a tart or something else sweeter still from my local bakers when like a beacon of hope, Nigella Express began on TV. There are times when leaving the TV on with no one watching it pisses me off, but today was not one of those times. I just grabbing my keys on my way out when I heard Nigella go on and on about a quick fix dessert and boy was it easy or what. Its so simple that I'm sure most of you know about it already but to me it was lifesaver. Its a quick fix dessert and so quick that it already in the deep freeze and I even have time to write about it. It totally deserves a post dedicated to it.

Here are the things you need,

For the Ice cream:

• 1 medium tub vanilla ice cream
• 1 medium packet of bourbon biscuits
• 1 cup chocolate chips (or in my case the left over scraps from my Orange n Choco Chili snaps)

For the butterscotch sauce:

• 2 tbsp white sugar
• 3 tbsp brown sugar
• 2 tbsp butter
• 250 ml of cream
• A dollop of honey

Method:

1. Leave the ice cream to thaw in a mixing bowl
2. In a zip lock bag, put the biscuits and chocolate chips and pound the living living daylights out of it.
3. Add it to the thawed ice cream and whisk it all together really well.
4. Pour in into a cake tin and return to deep freeze for the ice cream to set
5. Now, in a pan, bring to boil the butter, honey and the sugars until it caramelises.
6. Then take it off the heat and let it cool slightly.
7. Add the cream to the sugars and mix well.
8. Reheat it slightly before serving.
9. Pour over the ice cream and enjoy!

 I so wanted a pretty pic of a slice of ice cream with the sauce on it, but in the mad rush of having people over, I completely forgot. However, the ice cream was a raging success. I personally thought that there was no need for the sauce as the ice cream itself was so good.

Chocolate and Almond cake

Honestly, there has been so much of yumminess about of late, that I just cannot seem to get the time to try everything. Case in point, Sugar Slut's Honey and Almond Cake. It looked so divine and so 'gotta have it' that well, I couldn't resist. And today, that's exactly what I made, well almost. Now is about a good time know this about me, but I absolutely detest making short runs to the supermarket. I mean, I do go grocery shopping, but once a week or once in two weeks is all the shopping I can take at a time.Why am I saying all this? Well, it was only after I began get the ingredients together that I realized that I was short of honey and so, I decided to improvise. Yet again. Instead of honey, I used chocolate and the result was, thankfully not disappointing.Not that you can ever go wrong with chocolate. The best part about the cake is its understated sweetness. Its such a perfect companion to your tea and nothing about this cake is overpowering. Its harmonious, if you know what I mean. However, from the aesthetic point of view, I think the Honey and Almond cake kicks the Chocolate and Almond cake's rear! Perhaps I should have put some sorts glaze on the cake to mimic the honey effect. Anyways,

Here are the things you need,

• 1/2 a slab of chocolate (about 125 grams)
• 1/2 cup sugar
• Juice of 1 lemon
• 100 grams of butter (close to a stick)
• 1 1/2 cups of flour
• 2 tsp baking powder
• 1 cup of almond flakes
• 2 eggs
• 1 tbsp milk (only if necessary)

Method:

1. Preheat the oven to 170 degree Celsius. 
2. In a pan, gently simmer the chocolate, sugar, lemon juice and butter until it forms one smooth mixture.
3. Then remove from heat and quickly add the eggs one by one, whislt stirring well.
4. Then fold the sifted flour and baking powder mix into the egg mix
5. Once you've folded everything together, if the mix appears a tad too thick, then add about 1 tbsp of milk to it to slightly smoothen the batter, otherwise, omit the milk.
6. Now pour half the batter to a buttered cake tin and then stop to sprinkle some almond flakes.
7. Pour the remaining batter on top and sprinkle some on almond flakes and bake for about 30-35 minutes.
8. Serve!!

Note:

My batter required the addition of milk because it was a tad too thick for my liking, perhaps because I used a special edition Brazilian chocolate bar which had a sticky consistency. Like I've mentioned above, check if your cake batter really needs the milk before adding it.

Orange n Choco chili snaps!

Ok, so ever since I saw Procrastobaker's Peppermint Crisps, I've been dying to bite into one. I mean, Chocolate and peppermint are two of my all time favourite things and here it was both together in one amazing looking cookie. I couldnt wait to make it and one of the first things I did today morning was to make up my mind make it today itself. It only required minimal ingredients, all of which was there in my pantry. Turns out I was wrong. I did not have peppermint extract and there cannot be peppermint crisps without peppermint, now cant it? But I was so looking forward to my chocolate fix and so I did what I do best, Improvise. I knew I definitely had orange extract in my kitty and plus there were a couple of fresh oranges handy, so I decided that instead of peppermint, orange it would be and so was born my orange and choco chili snaps. Why snaps and not bars or cookies? You'll know soon enough. :)

Here are the things you need,

• 250 grams of chocolate chips or roughly chopped bars
• 1/2 cup sugar
• 1/4 cup grated coconut 
• 1/2 tsp orange extract
• 1/2 cup water
• 1 tbsp zest of orange
• 1 tbsp orange juice
• 1 green chili cut along the length (for a bit of spice. Omit if you are not a chilly fan) 

Method:

1. Boil water,sugar and chili together until all the sugar dissolves.
2. Then remove the chilly and let the sugar syrup remain untouched until it caramelizes. As soon as it the sugar syrup changes colour and turns a pale yellow, switch off the heat.
3. Now add the orange extract and swirl the pot to incorporate the sugar syrup and the extract.
4. Now in a baking tray lined with parchment paper, pour the sugar syrup and let it sit for 15 minutes or until it hardens.
5. Once it hardens, break the sugar into pieces and pulse it in a food processor until it becomes sandy.
6. On double boil, melt the chocolate and remove from heat.
7. Then add the coconut, orange juice and the finely ground orangy sugar. Mix well.
8. Once again, in a baking tray lined with parchment paper, spread the chocolate mix evenly
9. Sprinkle the orange zest on top and refrigerate for 1-2 hours.
10. Serve! Yummy!

Apologies for the really poor photograph. Its that, as soon as I was taking the chocolate off the fridge, in walked my 6 year old niece with her gang of friends and this pic was all I could manage before the attack. :)

Few notes:

** Because I live in a humid environment, the formation of the orange sugar sheet was extremely tricky as the moment I took it out of the fridge the sugar would turn sticky. So, all those people living in hot and humid conditions, keep this in mind and take care to pulse the sugar sheet into sandy sugar only in the last minute just before you add to the chocolate mix.

**Also, if storing, keep the chocolate under refrigeration as well, the humidity can cause it to melt.

** And finally, why did I call these chocolate bars, SNAPS? Because, I forgot to score the chocolate before setting it to harden and so had no choice but the snap the chocolate. I had no shapely chocolates! but it tasted awesome nonetheless!

Crumbly silky chocolate pie

The first thing I read today morning was a post by Tara of Butterdish and everything about the post touched me. It was moving and inspiring and it made you wanna bake, not for yourself but someone else. This chocolate pie was a result of that post. Agreed, the post asked for a peanut butter pie but due to certain reasons, I just could not make a trip to the supermarket and so had to make do with what was in my pantry. Well, the pie turned out B E A U T I F U L. It was just like its name, crumbly, silky, chocolaty and felt velvety in the mouth. I wish I could have shared a slice with you, just so that you would know that I am not fibbing. You must try this!

Here are the things you need,

For the crust:

• One 250 gram packet of Bourbon biscuits
• 50 grams of butter

For the filling:

• 2 squares of chocolate bars (approx 250 grams)
• 1/2 cup boiling water
• 1 tbsp gelatin
• 1/4 cup cold water
• 1 tsp vanilla essence
• 1 tbsp zest of orange (for a tangy-ness only) 
• 1/2 cup sugar
• 2 eggs, separated (not divorced, only separated..sorry sad joke, I know)

Method:

1. Mix together the biscuits and butter together in a food processor.
2. Now tip the mixture on to your tart tin and press it in so that it spreads evenly. Make sure it covers the edges of the tin too
3. Refrigerate the crust for about 30 minutes.
4. Now, mix the gelatin in cold water and allow it to  rest for 15 minutes
5. Boil 1/2 a cup of water and mix the chocolate in to.
6. Once the chocolate is fully melted, add the gelatin and bring the mixture to a simmer.
7. Keep stirring until all the gelatin has dissolved.
8. Now add 2 egg yolks to the mixture and mix
9. Then add the vanilla essence.
10. Take off from heat and allow the mixture to cool. 
11. Now, whip the egg whites with the sugar until it forms still peaks.
12. Fold the cooled chocolate in to the mix and pour into the tart tin.
13. Refrigerate for 1-2 hours.
14. Serve! Yum!

No Frills Chocolate Cupcakes

Like I said, absolutely no frills. Simple and easy

Things you need:

Flour- 1 cup
Cocoa powder - 1/2 cup
Baking powder - 2 tsp
Salt - 1/4 tsp
Vanilla essence - 1 tsp
Sugar - 1 cup
Butter - 1 cup
Eggs - 3
Milk - 1/4 cup

Pre-heat oven to 175 degree Celsius.
On low speed or by hand whisk together the butter and sugar till its light and fluffy.
Now add eggs one at a time and whisk well.
Mix the flour, salt and baking powder well.
Also, mix the milk and vanilla essence.
Now add one part of the flour mix to the whisked egg mix and fold it in.
Then add one part of the milk mix and fold well.
Go on doing this alternately till all the flour and milk is well incorporated in to the egg mix.
Now, spoon the mix into the cupcake/muffin tray, about 1/2 or 3/4 full and bake for 20-25 minutes.

Easy Peasy Yummy Brownies

This is such an easy recipe and the best part is that there is hardly any prep time required. Trust me, once you try it, you will be hooked for life.

Things you need:

Flour    - 3/4 cup
Butter   -1/2 cup
Vanilla extract - 1 tsp
Eggs - 2
Sugar   - 1/2 cup
Semi Sweet chocolate - 120 grams
Salt - a pinch

Ganache frosting

Butter - 1/4 cup
Chocolate - 100 grams
Cream - 3 tbsp (optional)

For the brownie:

Pre-heat oven to 170 degree Celsius.
On a double boil melt sugar and chocolate and mix well.
Remove from heat and quickly add the sugar and mix well.
While the mix is still warm add the eggs one by one and whisk well.
Then add the flour and salt mix and combine it well with the chocolate mix.
Pour it in to the greased pan and bake for 25 minutes or until a toothpick comes out clean.

For the ganache:

Melt chocolate, cream and butter on double boil till it mixes well. Then remove from heat and pour over the cooled brownie and refrigerate for 10 minutes till the frosting hardens. Cut into squares and serve.

Pic courtesy, Finecooking.com