Making chocolate buttercream frosting has always been on our list but we never actually made it because neither did we have the right piping bag and nor did we have enough motivation. All of our troubles were solved one weekend – when Fackelmann India sent us a beautiful hamper that had their best baking products and that really motivated us to make these gorgeous cupcakes (recipe for cupcakes coming soon as well :D) which were frosted with the homemade butter cream frosting inspired by Sally’s bake blog.
Its so easy to make buttercream frosting at home and it will turn your simple muffin to a pretty looking cupcake in just a few steps. This Fackelmann Piping bag comes with six nozzle tips and of course its re-usable. It definitely made the frosting process so much easier and it was so much fun to decorate simple looking muffins with creamy frosting and sprinkles.
To frost the cupcake, start from the middle of the cupcake and move the piping bag in circular motion towards the outside. We double frosted them by bringing the piping bag again towards the centre of the cupcake as shown below. Click here for the video.
One very important thing that needs to be taken care of while making this frosting is to use very soft butter. Take the butter out of the fridge already an hour or so in advance and let it come to room temperature before you beat it with the electric mixer. You simply cream the butter and then add cocoa, sugar, vanilla, cream and milk and then give it a good mix followed by beating the mixture again until the frosting is really fluffed up and ready. Here is the step by step recipe and click here to watch the video on our Youtube Channel
Chocolate buttercream frosting
By Sheenam and Muskaan November-29-2017
Creamy chocolate buttercream frosting to top your cupcakes and cakes.
Prep time: 5 mins Cook time: 10 mins
Total time: 15 mins
Yield: Total 10-11 medium sized muffins can be frosted with this
- 100 grams soft unsalted butter
- 130 grams powdered sugar
- 24 grams cocoa powder
- 20 ml milk
- 10 ml heavy cream
- one teaspoon vanilla essence
- In a bowl, beat the soft butter with a hand mixer on medium speed for about one minute until its very creamy.
- Add the cocoa powder, powdered sugar, milk and cream and mix well with a spatula. Now beat this mixture on medium speed for one minute and then on high speed for another one minute. Add some more milk (if needed) in case your frosting is too thick and then beat again.
- Transfer the frosting to the piping bag and frost your cupcakes or cake and serve.
Super easy homemade tzatziki dip ready in just 10 minutes! I tried the best ever Tzatziki dip at a friend’s place who used greek yoghurt to make this – this recipe is however made using regular curd (we make curd at home) and I simply put it on a strainer and in the refrigerator overnight and had thick curd in the morning with all the water being drained out.
Tzatziki is basically a simple greek based dip made using the simplest ingredients (see picture below) and goes best with pita bread.
This recipe comes with a video and the recipe is up on our youtube channel. Watch here
Here is the simple step by step recipe for you guys!
by Sheenam & Muskaan November – 19 – 2017
Prep time: 5 mins Cook time: 10 mins
Total time: 15 mins
- 120 grams hung curd
- 50 grams grated (and deseeded) cucumber – all water should be drained out
- 2 grams minced garlic
- juice of half lemon
- 1 tablespoon olive oil
- 3 grams grated dill leaves (fresh leaves!)
- salt and pepper
- In a bowl, mix together hung curd, cucumber, garlic, lemon juice, oil oil and dill leaves. Add salt and pepper and mix everything. Optional: if your dip is too thick, add the left over water from hung curd and adjust according to your preference.
- Serve with pita bread.
Who doesn’t love a classic hummus dip with some crackers and pita. We absolutely enjoy this easy recipe because its healthy, delicious and can be made in just about 15 minutes with the simplest ingredients. We also enjoy the flavoured versions of hummus – smoked paprika or beetroot etc but a classic hummus is number one for us!
Its so easy to make hummus at home – specially when all the ingredients are so simple and absolutely no prep is required, unless you don’t have Tahini at home. We made ours and stored in the fridge and it stays for more than 10 days at least! Tahini is basically a paste made of white sesame seeds. The process is really simple – you simple dry roast some white sesame seeds on a saucepan and keep stirring it on medium flame for about 4-5 minutes until the sesame seeds are golden brown in colour. Please make sure that you are constantly stirring the seeds because they can burn real quick! Now let this cool down for about 15 minutes and then all you need do is, blend the seeds with some water to make a smooth paste.
Hummus itself is super simple – just mix together chickpeas, olive oil, lemon juice, garlic and tahini and adjust the seasoning. We did not use canned chickpeas, rather soaked some overnight and boiled them before using them for the hummus.
There is also a video on your youtube channel, which will make it easier for you to learn this. Cick here and show us some love 😀
Here is the quick recipe for you guys. Hope you enjoy.
by Sheenam & Muskaan November – 12 – 2017
Prep time: 5 mins Cook time: 15 mins
Total time: 20 mins
- 1/2 cup white sesame seeds (toasted)
- 2 cups chickpeas
- 1/4 extra virgin olive oil
- 1/4 cup lemon juice
- 1 clove minced garlic
- salt to taste
- 4 tbsp water (2 tbsp for tahini paste and 2 for hummus)
- Dry roast the sesame seeds and add to the blender once cooled down. Add some water and blend to make a smooth paste. Keep aside.
- Add 2 cups of chickpeas to the blender and add olive oil, lemon juice, garlic and salt. Blend and check for smoothness. Add some water if needed. Serve with carrots, crackers or pita bread.
We have always been terrified of baking a cheesecake! The term Water bath never made much sense to us and just complicated the whole idea of “Baking a cheesecake” to another level. We absolutely love cheesecakes! – basically any kind of cheesecake: classic new York style cheesecake, or cheese cake bars or a flavoured cheesecake.
This recipe is really the best ever recipe inspired by Shelly and is adapted from her recipe for Perfect cheesecake which turned out so so well! We did a little twist of our own and it turned out be the best cheesecake we have had!
Let us quickly come to the slightly complicated part – the water bath cooking process. Please do not find an alternative to this and do not skip this, because this step is super duper important and it is not really as complicated as it sounds.
Why is it important? The water bath will ensure that the cheesecake is cooked evenly which will prevent any cracks from happening giving you a perfectly smooth cheesecake.
How is it done? You need two tins and some boiling water for this. Usual water bath is basically one tin (which has your cheesecake) and another tin (larger than the tin with cheesecake) that contains boiling water (to be filled up to 3/4th height of tin with cheesecake). So basically you add the tin with cheesecake to the second tin (that contains water) and let your cheesecake bake. Make sure that the first tin containing the cheesecake mixture is sealed properly with foil paper to prevent any water from entering through. This is also explained very well in the video on your youtube channel.
How did we do it? We simply put our cheesecake tin on our baking tray and thankfully it was able to hold a lot of water (s. picture below) but after about 20-30 minutes, it had to be refilled with more boiling water because all the water was evaporated and used in the baking of the cheesecake.
What else should you keep in mind? Not many recipes ask for you to cover the cheesecake also from the top. But we did this because we wanted the cheesecake to have that slightly-golden-yellow-brownish color only to a certain level, therefore we covered our cheesecake with foil after the color was attained (which was roughly 30 minutes)
The cooking process is very long (our cheesecake took good 65 minutes!) but it was totally worth it. You can top your cheesecake with basically anything – some fresh berries, compote or try our homemade salted caramel
A few more important things you should keep in mind:
- Please make sure that you use the cream cheese, sour cream and eggs at room temperature.
- The tin with the cheesecake must be sealed properly to prevent any water from entering.
- Do not over mix your batter (that is the reason we whisked everything with a regular whisker and not an electric beater!)
- The resting time for the cheesecake might seem irresistible but its the most important part and will ensure perfect setting of the cheesecake – we rested ours overnight and drizzled the salted caramel the next morning.
Here is the recipe for your guys! Do let us know if you try this.
Salted caramel cheesecake
By Sheenam and Muskaan November-5-2017
The perfect cheesecake recipe with a delicious creamy texture and topped with homemade salted caramel sauce.
Prep time: 10 mins Cook time: 65 mins
Total time: 75 mins plus 8 hours for setting in refrigerator
Yield: 12 slices of cheesecake
- 225 grams good day butter biscuits
- 220 grams cream cheese
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 eggs
- 2 tsp vanilla
- hot water for water bath process
- Crush the good day biscuits very very finely (powder like) and place it on the bottom of your cheesecake tin and bake this for 8-10 minutes.
- Prepare your cheesecake mix by whisking cream cheese properly. Add the sugar and whisk again.
- Add the vanilla and whisk again.
- Add the three eggs (one at a time) and whisk after adding every egg. The mixture would be light and a bit runny
- Take the cooled down biscuit mixture tin and cover it properly from all sides with foil paper.
- Now pour your cheesecake mixture to this tin and put this tin on the baking tray (or any larger tin)
- Pour some boiling hot water to the baking tray covering only 3/4th of the height of the cheesecake tin and bake this for 60-70 minutes.
- You might need to refill the baking tray with some more water after 30 minutes.
- Once the cheesecake is cooked, take it out of the oven and run a knife on the rim of the tin to loosen the cake from the sides. Let this cool for at least an hour and then cover it and place it in the refrigerator overnight.
- Drizzle it with some homemade salted caramel and serve.
Who wouldn’t love this buttery, sweet, slightly salted sauce over the sweet treats like ice cream and brownies, but our obsession with salted caramel started when we were experimenting with popcorn snacks! We mixed a bit of home made salted caramel sauce with some pop corn, put them in the oven for a couple of minutes and had the best ever salted caramel popcorn!
It completely elevates the flavour and is oh so delicious. The best part of making this delicious sauce at home is that you can adjust the salt content to your taste and then store the rest of the sauce to pour over some ice cream or top a slice of dry cake with it. We baked a classic cheesecake (coming soon on the blog!) and topped the basic cheesecake with some caramel sauce and it did wonders to the cheesecake! 😀
A few important notes before you read the recipe:
- The flame has to be on “low” throughout the process until the end (where you change it from low to medium) for less than a minute to give a final boil before pouring it to the jar.
- Please do not taste the salted caramel or touch it while it is cooking because you will end up burning your tongue and fingers!
- Please also beware of the splash back from the saucepan because it can come directly to your face and the boiling sugar can cause a burn.
- The step where you add the cream to the sauce is where the sauce will go completely crazy and it can splash and be harmful.
This recipe comes with a video 🙂 you can check out the video here on our youtube channel. Do not forget to subscribe 🙂
We poured this sauce over some cheesecake which is coming next on the blog 😀
Homemade salted caramel sauce
By Sheenam and Muskaan November-1-2017
The best ever homemade salted caramel. So easy and so buttery – the perfect sauce to pour over your ice creams and dry cakes.
Prep time: 5 mins Cook time: 5 mins
Total time: 10 mins
Yield: 1 1/2 cup of caramel sauce
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1/2 cup cream (we used amul cream)
- 1/4 teaspoon salt (or less if you are using salted butter)
- In a saucepan add the granulated sugar and let this melt on low flame. Let this melt on its own and do not whisk. After one/two minutes, you will notice that the sugar is starting to melt. This is when you start whisking and in a few more seconds the sugar will be completely melted.
- Once the sugar is melted, add the melted butter to the sugar.
- Mix it/ whisk it well and add the cream. You will notice the sauce to bubble up immediately (be very careful here- as the sugar might splash on you and you can burn yourself!)
- Once the ingredients have mixed well, cook the sauce for a few seconds on medium flame and add the salt.
- Transfer it to a jar and let this cool before putting it in the refrigerator.