Snickerdoole Cupcakes with Cinnamon-Brown Sugar Frosting

     Happy Halloween!!!
     Happy Diwali & Prosperous New Year to all my Indian readers...!!
         Get up and give trick and treat (both) to your kids and love ones... A easy and sweet recipe on this Halloween!!! And of course a new modern sweet way to celebrate a Diwali with this delicious Cupcakes...

 
   Also my #foodiemonday #bloghop entry for #fallrecipes

INGREDIENTS::

FOR CUPCAKES:

* 1 and 2/3 cups (210g) all-purpose flour
* 1/2 teaspoon baking powder
* 1/4 teaspoon baking soda

* 1/2 teaspoon salt

* 1 and 1/2 cups (300g) granulated sugar, divided

* 1/2 cup (1 stick or 115g) unsalted butter, melted

* 1 large egg

* 1/4 cup (60g) yogurt

* 3/4 cup (180ml) milk

* 1 Tablespoon vanilla extract

* 2 teaspoons ground cinnamon

For Cinnamon- Brown Sugar Frosting

* 1 cup (2 sticks or 230g) salted or unsalted butter, softened to room temperature
* 3-4 Cups Confectioners' Sugar
* 1/4 cup (60ml) heavy cream or half-and-half*
* 2 teaspoons vanilla extract
* Salt to taste

* 1 Tablespoon ground cinnamon

* 1 Tablespoon Brown Sugar

 

METHOD:::

*Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.
* In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
* In a large microwave-safe bowl, melt butter in the microwave. Whisk in 1 cup of sugar - mixture will be gritty. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick.

* In a small bowl, mix the remaining 1/2 cup of sugar and 2 teaspoons of cinnamon together.  Set aside.

* Spoon 2 scant Tablespoons of cupcake batter into each cupcake liner.

 
* Top with 1 teaspoon of the cinnamon-sugar mixture.
* Top with 1 heaping Tablespoon of cupcake batter, until the cupcake tins are about 3/4 full. Some of the cinnamon-sugar filling from the center layer may peek through the top layer of batter.

*  Top each cupcake with 1 teaspoon more of the cinnamon-sugar.
* Bake the cupcakes for 19-21 minutes or until a toothpick inserted in the center comes out clean.

 
* Allow to cool completely before frosting.

For Frosting;
* Beat softened butter on medium speed with an electric or stand mixer.
* Beat for about 3 minutes until smooth and creamy.
* Add confectioners' sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 full minutes 
* Add more confectioners' sugar if frosting is too thin or more cream if the frosting is too thick. (Optional)
* Taste the frosting and add salt if frosting is too sweet (1/4 teaspoon).
* Remove half of the frosting from the mixing bowl and transfer to a smaller mixing bowl.  
* Add 1 Tablespoon of cinnamon and beat until combined, about 30 seconds to swirl the frosting.

* Spoon half cinnamon frosting into the piping bag and half vanilla frosting into the piping bag. (See below for a visual.)

* Pipe onto cupcakes as desired. 
* Simply frost the cupcakes with both the vanilla and cinnamon frostings.

* Sprinkle some Brown Sugar on frosting.

* Serve them or store them for later use too.

* Enjoy!

Happy Baking on these Halloween!!
 May every day of the New Year glow with good cheer and happiness for you and your family... Happy Diwali and a prosperous New Year....

Fada-Lapsi

               Happy, Healthy and Safe Diwali to all my readers!!!
       Diwali is incomplete without an authentic sweets and desserts, and so here it is.. A authentic dessert- Fada Lapsi....Fada Lapsi, a delicious Indian sweet, hardly needs any introduction!! Lapsi is a dessert, famous in western Indian especially in Gujarat and Rajasthan. The fada lapsi taste amazing as combination of broken wheat and cardamom and ghee.. Moist and soft old fashioned Lapsi oozes with the richness of desi Ghee..Often jiggery and milk is used in the preparation but I like simple old traditional recipe of adding water an sugar because this is Diwali Special:) It is always cooked on festival days like Holi, Dhanteras and Diwali and of course on some special occasions or for ritual(pooja)..

   My entry to #diwalispecialsweets on #foodiemonday #bloghop.. Happy Diwali to all my readers..

  As I was in rush when I made this recipe, I don't have step by step pictures. Sorry for that..:-)
Ingredients:::
1 cup fada (cracked wheat)
1 cup Sugar or as per your taste
1/2 cup Ghee (clarified butter)
4-5 cups boiling hot water
A pinch of Saffron
1 tbls raisins
1 tbls chopped or slices of Almonds
1/3 Cup Hot milk
1 tsp Cardamom powder
Method:::
* Heat the pan on low-medium flame.
* Add ghee in it.
* After ghee melted, add fada(cracked wheat)
* Keep flame on low-mediun.
* Keep stir ring the fada continuously.
* Keep cook till fada change the color to golden brown.(about 5-7 mintes on very low-med flame)
* Add 4-5 cups of boiling hot water and cook on medium flame..
* Add saffron and mix.
* Cook on a low-medium flame for another 15-20 minutes or till fada(cracked wheat) is almost done and well cooked,(fada should be proper soft) while strring.
* Add milk and let it stir till milk totally absorbing by fada.
* Add the sugar, once the water is totally absorb and fada is well done cooked. (if need more water add it before add sugar)
* Cook it again till all the sugar water is vapor.
* Cover and Cook on low flame or another 5-7 minutes till ghee separated on sides.
* Add raisins and almonds and mix well.
* Cover and cook on very low flame for couple of minutes.(stir in between)
* Turn of the stove and add cardamom powder.
* Mix well and serve hot..

NOTES::
Make sure adjust sugar according to taste..
Cook on very low flame on last stage for longer if needed.

Enjoy!!
Happy Diwali!!!

Khapse

    After North- Indian Cuisine, let's talk about North-East Cuisine this week. Northeast India has exotic cuisines to offer and has slightly different food habit compared to other parts of India. I am delirious to share a recipe from Arunachal Pradesh- the place where the first rays of sun falls-'Land of the rising Sun.' Arunachal Pradesh is the largest among the North-east Indian states. The dishes of this state vary within the region, including according to tribal influence. Food in Arunachal Pradesh is simple and scrumptious and less use of oil and masala. So, after so many researches I found the perfect recipe for my #foodiemonday #bloghop #northeastcuisine challenge. It's all about the Khapse today.

    First when I read about this, I was like this is the really challenging recipe with little tricky shapes but in reality, it was as simple as abc.. I just struck to this and made it for snacks. Khapse- the fried biscuit that finds an important place during the Losar festival. I referred so many sites for more details on making this fried and crispy biscuits and the importance is in making it in different shapes. Khapse has very similar taste to Sakkarpare. Khapse can be make in more than one shape, I am going to share 2 shapes of Khapse here. For more variations check the notes below.

    So let's get in tKitchen, and secure our #foodiemonday #bloghop #northeastcuisine challenge this week. Cheers!

Ingredients::
2 cups all purpose flour(Maida)
1/4 cup oil
3 tablespoon sugar( if you like more sweeter, use 4 tablespoon)
1/2 cup milk
Oil for deep frying
Method::
* Dissolve the sugar in 1/2 cup of warm water.
* Combine flour, oil, sugar water and milk.
* Mix everything together to make a smooth-ish ball of dough.

* Roll out dough to about a 1/4 inch thickness.

For 1st shape;* Cut the dough in strips.

* Slice a slot in the middle of each piece.

* Pull one corner of the piece of dough through the slot in the middle, creating a twist.

* Deep fry them on medium-high heat.

* Enjoy them with tea.

For 2nd shape;* Cut the stripes.

* Roll the stripes and give rope shape.

* Connect the rope and give round shape.

 

 

 

 

 

 

 

 

 

 

 

* Twist the round rope from one side.

 

 

 

 

 

 

 

 

* Connect the twisted part in the middle of rope.(press it properly)

 

 

 

 

 

 

 

 

 

 

* Make rest of Khapse with your favorite shape.

* Heat the frying oil in the pan on high.

* Drop the Khapse in the hot oil and turn on the heat on medium-high.

* Cook the Khapse until golden brown, moving them around fairly often and very gently.

* Remove Khapse once gets brown and crispy.

* Serve with Tea or just eat anytime.

* Enjoy.

NOTES:

* You can store them in air-tight container after cool down, and keep them quite a while.

* You can make Salty Khapse too. Just don't use the sugar and use salt to taste .

* You can sprinkle some powdered sugar after cooked.

    Hope you have wonderful trip(treat) at Arunachal Pradesh with me this time. Stay connected for more delicious trips. Happy Cooking until next time..

Happy Diwali

✨ Happy Diwali✨
                         "With gleam of Diyas,
                     the echo of the Chants,

               May Happiness & Contentment Fill Your life...!"
    Wishing all my friends and readers of this blog, Happy & Joyous Diwali.! I hope Diwali brings prosperity, truth, peace and wisdom in your life. Diwali is one of the most popular Indian festival. Diwali conveys the  jubilance of good over evil, light over darkness and truth over fake. I also wish abundance in health, wealth and happiness to all of you. Enjoy and be safe this Diwali..!

Leaving you guys with some of my Rangoli collection!!Have a look and Enjoy the festival..

 

 

 

 

Happy Diwali & Have A Wonderful New Year!!!!

 

Terrific Trio Shrikhand Tart

   "Shimmer with Silver, Shine with Gold, And Dazzle like Platinum."
    Happy Dhanteras to you all!!!
                 'Happy Diwali'
     Diwali is incomplete without authentic sweets or dessert, and today I am going to share an authentic Indian dessert with some fusion twist, to make your celebration more bright, colorful and delicious. It's all about 'Terrific Trio Shrikhand Tart"!!!! Totally Yummy.,,hummm!!!!

         Today's recipe is again #diwalispecial. On this heavenly occasion, I would like to share a recipe which has 3 different variations. Yes! you read it write. 3 in 1 recipe. Open your imagination and make this recipe with lots & lots variations too. I am going to share Kiwi & Blueberry Shrikhand Tart recipe today. Shrikhand is one of the famous Indian dessert. It is a most popular dessert in Gujarat and Maharastra but, nowadays everyone knows about Shrikhand. There are some interesting variations in this recipe. Normally Shrikhand is made with yogurt, sugar, cardamom and saffron milk. I love this dessert mainly because it is easy and uses simple ingredients.  I just serve this Shrikhand with some twist. The twist is "tart", I'm going to serve this sapid Kiwi & Blueberry Shrikhand on Tart. Something new for family and friends on this Diwali. Hope you will enjoy it too. With festivals around the coener I have been busy making snacks and sweets.:)  Glancing at my drafts I found this simple recipe and decided to bring it to light on this bright Diwali festival. I made Kiwi Shrikhand and Blueberry Shrikhand. Besides these two, I thought to combine both kiwi and blueberry puree and made another flavor of Shrikhand, kiwi-blueberry Shrikhnad and believe me it came out heavenly yummy. I insist you all to try this recipe for sure. So let the festival season with some sweet, shall we? 

      Also, it's #foodiemonday #bloghop. The theme is #diwalispecialsweets, and I am sure that all my creative #bloghop bloggers will bright up today with their twisted sweets. Happy Diwali from #foodiemonday #bloghop team.

Ingredients:

For Shrikhand;

3 cups Greek yogurt 

1 cup Regular yogurt

9-10 tbls Sugar powder(add as per taste)

For Kiwi Purée;

2 chopped Kiwis 

3-4 tbls Sugar powder(add more if needed)

For Blueberry Purée;

1 cup Frozen or Fresh Blueberries 

3 tbls Sugar powder(add more if needed)

For Serving;

8 Tart Shells

Method:
For Shrikhand;

* Line a muslin cloth on the deep bowl.
* Pour both kind of yogurts on it.

*Tie one edge of muslin cloth tightly around the rest.
*Gently press and you will see the whey dripping.
* Hung the muslin cloth in your refrigerator overnight.

* Next day,  can see solid hung yogurt.
* Take lots of paper napkins or news pappers and put muslin cloth with hung yogurt on it.
* Cover it with pappers again and put some solid weight on it.
* Leave it like that for about couple of hours.

* Now Transfer hung yogurt in to mixing bowl.

* Add sugar powder.
* Stir lightly.
* Using an electric beater, begin to whip the hung yogurt.

* Whip till smooth.
* The sugar should also dissolve. Check the taste and add more sugar if required.

* Chill Shrikhand in fridge for a while.
For Kiwi Puree;

* Mix crushed kiwis and sugar powder in a non stick pan and cook till the mixture thickens or becomes pulpy. Most probably cook about 7-8 minutes on medium heat.
* Transfer this mixture into a bowl and cool it down in the fridge for 4-5 hours or overnight.
For Blueberry Puree;

* Mix crushed blueberries and sugar powder in a non stick pan and cook till the mixture thickens or became pulpy. Most probably cook about7-8 minutes on medium heat.
* Transfer this mixture into a bowl and cool it down in the fridge for about 4-5 hours or overnight.

For Serving:
* Divide Shrikhand into 3 parts and keep into 3 different bowls.

Kiwi Shrikand Tart:

* Add 1-2 kiwi puree into one part of Shrikhand.
* Mix well and keep it in fridge additionally for at least 20 minutes.

Blueberry Shrikhand Tart:
* Add 1-2 blueberry puree into second part of Shrikhand.

* Mix well and keep it in fridge again for at least 20 minutes.

Kiwi & Blueberry Shrikhand Tart:
* Add 1 tbls of kiwi puree and 1 tbls of blueberry puree into third part of Shrikhand.

* Mix well and keep it in the fridge additionally for at least 20 minutes.

* Fill Tart with different flavor of Shrikhand in each.

* Garnish with fresh blueberries and kiwis.

* Enjoy fullest.

Note: You can keep Shrikhand in fridge or freeze it for long and enjoy anytime.

    " May this light of happiness light up your life,
             May this Diwali be the most sparkling and lightening.
      The sights and sounds filling up your heart with joy & happiness,
            Wishing you and your family A happy, healthy and safe Diwali"....