Roat

Ingredients
Butter 8 ounces
Ghee 4 ounces
Caster sugar 16 ounces
Eggs 6
Semolina 16 ounces
Flour 4 ounces
Baking powder 1 ½ tsp
Milk ½ cup
Green cardamom grinded 1 tsp heaped
Saffron essence ½ tsp
Almonds and pistachio sliced ½ cup
Poppy seeds 2 tbsp for topping
Method
Beat butter and ghee with sugar, gradually adding eggs one by one then add in flour and milk beginning with the dry flour and ending with dry flour, add in cardamom powder, mix and keep aside. Sprinkle top with almonds and pistachio, sprinkle with poppy seeds, bake in a greased pan in a preheated oven for 40 to 45 minutes, cool cut into squares.

Limelight Mousse Cake

Ingredients for sponge
Eggs 4
Sugar 4 ounce
Baking powder 1 tsp
Ingredients for filling
Milk ¼ cup
Eggs 2 separated
Flour 1 tsp heaped
Caster sugar 3 ounce
Lemon juice 3 tbsp
Gelatin powder 1 tbsp
Vanilla essence 1 tsp
Water ¼ cup
Fresh cream whipped 8 ounce + 4 ounce
Method for sponge
Beat egg till creamy adding in sugar, beat till fluffy. Fold in the sieved flour and baking powder very gradually, bake in two 8 inches pan for 20 minutes.
Method for filling
In a saucepan cook together milk, egg yolks, flour and sugar, cook stirring till thick, cool. Dissolve gelatin with water and lemon juice, add to the custard, mix well. Beat egg white stiff, beat cream thick, fold cream to the cooled custard, also fold in the egg white.
To assemble
Spread 1 cake on base of 8 inch spring foam pan, pour half filling, top with cake, put in the freezer for 30 minutes, remove, pour the remaining filling. Put to freeze till firm and set. Decorate top with swirls of fresh cream and lemon slices.

Chocolate hazelnut and ceramal cheese cake

Ingredients for base
Digestive biscuit 200 gm
Butter 100 gm melted
Ingredients for cheese cake filling
Cream cheese 200 gm
Whipped cream 300 gm
Caster sugar 4 tbsp
Butter scotch essence 1 tsp
Gelatin 2 tbsp
Nuttela ½ cup
Ceramal sauce ½ cup
Ingredients for ceramal sauce
Brown sugar ½ cup
Butter 2 ounces
Cream ½ packet
Method
Cook altogether till thick.
Method
Make base with biscuits, chill until firm.
For filling
Dissolve gelatin, beat cream cheese with caster sugar, nuttela add butter scotch essence, fold in whipped cream, gelatin and ceramal sauce 3tbsp , put to set until done, remove, spread with remaining ceramal sauce, put to set decorate with piped cream.

Blender cup cake with chocolate genache

Ingredients
Flour 1 cup
Coco powder ½ cup
Sugar 1 cup
Baking soda ½ tsp
Salt ¼ tsp
Hot water ¾ cup
Oil ½ cup
Egg 1
Vanilla 1 tsp
Method
Put altogether in a blender and blend for 2 minutes, put in a cup cake tray with liners, bake on 190 degrees for 15 minutes.
Ingredients for chocolate genache
Cream ¾ cup
Chocolate grated 8 ounces
Butter 1 tbsp
Method
Scald cream in a sauce pan add grated chocolate and butter, do not stir for 10 minutes, mix until chocolate melts, cool and use over cup cake.

Blueberry swirl cheese cake

Ingredients for base
Digestive biscuits crushed 2 cups
Walnuts ½ cup crushed
Butter melted 4 ounces
Method for filling
Cream cheese 200 gm
Curd cheese 1 cup
Gelatin 1 ½ tbsp
Water ¼ cup
Cream whipped 400 gm
Icing sugar 4 ounces
Blueberry essence ½ tsp
Blueberry pie filling 1 can
Method for base
Crush biscuit mix with walnuts and butter, spread in a 8 inch loose bottom pan, bake for 15 minute, remove and cool.
Method for filling
In a bowl beat cream cheese, curd cheese, add in dissolved gelatin, fold in 1 packet of whipped cream with icing sugar, add in the blueberry pie filling tin. lightly swirls to give it a marble effect. Put over biscuit base, chill until set. Decorate with remaining whipped cream.

Mocha cream cake

Ingredients for cake
Flour sieved 2 cups
Caster sugar 1 cup
Brown sugar 1 cup
Coco powder 6 tbsp
Baking soda 1 ½ tsp
Baking powder 1 ½ tsp
Salt ½ tsp
Sour cream ½ cup
Eggs 3
Mayonnaise 1 cup
Oil ¼ cup
Hot water 1 cup mixed with 2 tsp coffee
Vanilla essence 2 tsp
Chocolate grated ½ cup
Method
Mix all the dry ingredients, flour, sugar, brown sugar, soda, baking powder, salt and coco in a bowl. Add in 3 eggs, sour cream, mayonnaise, oil, vanilla essence, hot water with coffee. Lastly add grated chocolate, beat for 2 to 3 minutes, pour into two 8 inches butter paper lined well greased sandwich pan. Bake for 30 minutes on 180 degree C.
Ingredients for frosting
Fresh cream whipped 400 gm
Icing sugar 4 ounces
Vanilla essence 1 tsp
Coffee 1 tsp dissolved in 1 tbsp milk
Coco powder 2 tsp
Method
Beat all together well.
To assemble
Put a layer of cake in a platter, spread with icing, and cover with 2nd layer, top cake and sides with icing, decorate with chocolate decorations.

Peach upside down cup cakes

Ingredients for base
Butter 2 ounces
Brown sugar 4 tbsp
Peach halves 6
Ingredients for cup cakes
Butter 4 ounces
Eggs 2
Caster sugar 2/3 cup
Peach essence ½ tsp
Peach puree ½ cup
Self raising flour 1 ½ cup
Baking powder ¼ tsp
Hung curd 2/3 cup
Peach juice 2 tbsp
Method
Grease well jumbo cup cake pan, melt 2 ounce butter and pour in each cup cake, sprinkle with brown sugar over each base and place a peach half on bottom of each cup cake, beat 4 ounces butter, add in 2/3 cup caster sugar with essence and eggs alternating with self raising flour. Lastly fold in baking soda, yogurt, peach juice and puree and fold in the remaining flour, mix well, spoon batter in prepared cup cake pan, bake for 25 minutes.

Tiramisu cup cakes

Ingredients
Butter softened 3 ounces
Oil ¼ cup
Caster sugar 1 cup
Vanilla essence 1 tsp
Coffee 2 tsp
Eggs 3
Flour 2 cups
Milk 2/3 cup
Thick curd 1/3 cup
Vinegar 1 tsp
Baking powder 2 tsp
Baking soda ¼ tsp
Ingredients for frosting
Cream cheese 4 ounces (cubes)
Whipped cream 1 cup
Butter 4 ounces
Icing Sugar 1 cup
Coffee 1 tsp
Milk 1 tbsp
Coco powder to dust
Method
In bowl sieve together flour, baking powder, baking soda add in 1 cup sugar, mixes in butter, keep aside. In another bowl beat eggs, milk, yogurt, coffee, vanilla essence, vinegar and oil for 2 minutes. Pour this mixture in the dry ingredients, beat slightly, pour in muffin tray in cup cake liners, and bake at 180 degrees for 15 minutes. Remove, cool, pipe with frosting.
Method for frosting
Beat cream cheese adding in butter and icing sugar, add dissolved coffee, fold in whipped cream, fill the cream in piping bag and pipe rossets on top, dust with coco powder and serve. Before frosting soak the cup cakes with coffee syrup.
Ingredients for soaking syrup
Water 1 cup
Sugar ½ cup
Coffee 1 tsp
Method
Cook till dissolve.

Brownie pizza

Ingredients for brownies
Butter 4 ounces
Caster sugar 1 cup
Egg 2
Flour ¾ cup
Coco powder 3 tbsp leveled
Salt pinch
Baking powder ½ tsp
Walnuts ½ cup chopped
Method
In a sauce pan cook together butter, coco powder and sugar on very low flame for 1 minute, beat in 1 egg at a time, fold in walnuts, vanilla essence, sieved mixture of flour, salt and baking powder, mix well, spread in a greased 10 to 12 inch pizza plate, bake on 180 degree C for 20 minutes, cool on wire rack.
Ingredients for filling
Cream cheese 8 ounces
Chocolate chips ½ cup
Mix fruit cocktail 1 tin
Vanilla essence ½ tsp
Icing sugar 4 tbsp
Whipped cream 1 cup
Method
Cool brownie, in a bowl beat cream cheese, sugar, vanilla until smooth fold in whipped cream, spread over brownie crust, top with fruit cocktail, chocolate chips, refrigerate 2 to 3 hours before serving.

Coconut macrons

Ingredients
Egg whites 3
Caster sugar 1 ¼ cup
Coconut essence ½ tsp
Corn flour 2 tbsp
Desiccated coconut 2 ½ to 3 cups
Pink color few drops
Method
Mix desiccated coconut, fine sugar and corn flour, beat egg whites stiff, and fold in the dry ingredients lightly to combine all well, line your tray with foil, slightly greased, put 1 tbsp mixture for each macron. Bake on 120 degrees for 1 hour until crisp and dry.

Orange brownies

Ingredients
Butter 150 gm
Chocolate chopped ¾ cup
Eggs 3
Caster sugar 1 ½ cup
Orange essence 1 tsp
Orange zest 1 tsp
Flour 1 cup
Baking powder 1 tsp
Orange juice ½ cup
Method
Mix all together in a bowl beat for 3 minutes, pour in a greased 8*8 inches square pan, and bake on 180 degrees for 25 minutes.

Zeera Biscuits

Ingredients
Butter 4 ounce
Flour 8 ounce
Castor sugar 2 ounce
Baking powder ¼ tsp
Salt ½ tsp
White cumin whole 1 tsp
Egg 1
Method
Sift together flour, baking powder, mix in salt, beat butter and sugar till light and creamy, add in egg and continue beating. Add cumin; fold in the sieved mixture of flour and baking powder. Mix lightly with your hand. Form it into dough. Roll to a medium size. Cut with round cutter. Place on a baking tray. Prick with fork. Bake for 12 to 15 minutes on 180 degrees.

chocolate fudge cup cake

Ingredients
Sugar 2 cups
Oil 1 cup
Eggs 2
Milk 1 cup
Coffee 2 tbsp
Water 1 cup
Sour cream ½ cup
Vanilla essence 1 ½ tsp
Coco powder ½ cup
Flour 2 cups heaped
Salt ½ tsp
Baking powder 1 ½ tsp
Baking soda 1 tsp
Vinegar 1 tbsp
Ingredients for Nuttela frosting
Cream 200 gm
Chocolate chopped 12 ounces
Nuttela 4 tbsp
Method for cup cakes
Put all together in a bowl, beat for 3 to 4 minutes, put mixture into paper lined muffin tray, and bake on 180 degrees for 20 minutes.
Method for frosting
Scald cream in a sauce pan, add chocolate, remove from flame, mix when melted, and fold in nuttela. Cool till thick. Put this mixture in a piping bag, fill center of cup cakes with frosting, dust top with icing sugar.

Chocolate chip biscotti

Ingredients
Butter softened 100 gm or ½ cup
Sugar 1 cup
Eggs 4
Vanilla 1 tsp
Flour 3 cups
Baking powder 1 tbsp
Chocolate chips 1 cup
White chocolate chips ½ cup
Method
In a large bowl, cream butter and sugar until light and fluffy, add eggs one at a time, beating well after each addition, beat in vanilla, combined flour and baking powder, gradually add to creamed mixture and mix well, stir in chocolate chips and white chocolate chips, divide dough into 3 portions on ungreased baking sheet, shape each portion into a 10 inch by 2 inch rectangle, bake on 180 degree C for 20 to 25 minutes until lightly brown, cool for 5 minutes, transfer to a cutting board, cut diagonally with a serrated knife into 1 inch slices, place cut side down on ungreased baking tray, bake for 15 to 20 minutes until golden brown, remove to wire rack, store in an air tight container.

Chocolate chips blondies

Ingredients
Brown sugar 1 ½ cup
Butter 4 ounces melted
Eggs 2 lightly beaten
Vanilla 1 tsp
Flour 1 ½ cup
Chocolate chips 1 cup
Method
In a large bowl beat brown sugar, butter, eggs and vanilla until just blended, combine the flour, baking powder and salt, add to brown sugar mixture, stir in chocolate chips, spread into a well greased 13*9 inches baking pan, bake for 20 minutes, remove, cool on wire rack and cut into bars.

choco malt cookies

All in one chocolate cake

Ingredients
Flour 1 ¾ cup
Coco powder 5 tbsp
Sugar 2 cups
Baking powder 1 ½ tsp
Baking soda 1 ½ tsp
Salt ½ tsp
Eggs 3
Milk 1 cup
Oil ½ cup
Vanilla essence 2 tsp
Hot water 1 cup
Method
Put all the ingredients in one bowl, beat until combine, pour into well greased bandit pan and bake on 180 degree c for 45 minutes, remove, cool, dust with icing sugar or top with genache.
Ingredients for genache
Cream 100 gm
Chocolate 100 gm

Chocolate pistachio pin wheel

Ingredients

Butter 6 ounces softened

Sugar 1 cup

Eggs 2

Flour 3 cups

Baking powder 1 tsp

Salt ½ tsp

Vanilla essence 1 tsp + 1 tsp

Pistachio very finely chopperized 4 to 5 tbsp

Green color few drops

Milk 1 tbsp

Coco powder 2 tbsp

Method

Beat butter, sugar and eggs until smooth, mix in flour, baking powder and salt, put half dough in another bowl add vanilla, pistachio, green color, mix well, wrap in plastic bags, refrigerate for 30 minutes until firm, mix vanilla, milk and coco into remaining dough and chill for 45 minutes, put one part of chocolate dough between two sheets of butter paper, roll, repeat with 1 part of pistachio dough, peel top sheets of butter paper, turn pistachio dough upside down onto chocolate dough, roll up together, starting at long sides, wrap in plastic wrap, refrigerate for 30 minutes, cut roll into ¼ inch slices, place slices 1 inch apart on ungreased cookie sheet, bake for 12 to 15 minutes, remove, cool and serve.

Blueberry muffin

Ingredients
Flour 1 ¼ cup
Pinch of salt
Butter 2 ounce melted
Caster sugar 3 ounce
Eggs 2
Vanilla essence 1 tsp
Baking powder 2 tsp
Milk ¾ cup
Dried blueberries 1 cup
Method
Pre-heat oven to 200 degree C, grease muffin tray, sieve flour and baking powder add in salt and sugar, in another bowl beat eggs, melted butter, milk and vanilla, make a well in dry ingredients, pour in the egg mixture with a large metal spoon, stir until the flour just moisten, gently fold in the blueberries in the batter, spoon the mixture in to the muffin tins, bake for 20 minutes, cool for 5 minutes before removing.

Chocolate pistachio pin wheel

Ingredients

Butter 6 ounces softened

Sugar 1 cup

Eggs 2

Flour 3 cups

Baking powder 1 tsp

Salt ½ tsp

Vanilla essence 1 tsp + 1 tsp

Pistachio very finely chopperized 4 to 5 tbsp

Green color few drops

Milk 1 tbsp

Coco powder 2 tbsp

Method

Beat butter, sugar and eggs until smooth, mix in flour, baking powder and salt, put half dough in another bowl add vanilla, pistachio, green color, mix well, wrap in plastic bags, refrigerate for 30 minutes until firm, mix vanilla, milk and coco into remaining dough and chill for 45 minutes, put one part of chocolate dough between two sheets of butter paper, roll, repeat with 1 part of pistachio dough, peel top sheets of butter paper, turn pistachio dough upside down onto chocolate dough, roll up together, starting at long sides, wrap in plastic wrap, refrigerate for 30 minutes, cut roll into ¼ inch slices, place slices 1 inch apart on ungreased cookie sheet, bake for 12 to 15 minutes, remove, cool and serve.