Chocolate Cheesecake Brownies

Finally, it happened!!!I successfully baked a brownie without any fuss...*phew*...After two major failures (a hardened brownie and a charred brownie), I never had the courage to bake a brownie. But then, I badly wanted to bake one!! I found this brownie recipe in one of my baking bookings and set out to bake it with my fingers crossed.....And the finished product is what you see in the below pictures....*smiles*

Recipe Source: Chocolate by Parragon Books

Brownie Mix
Unsalted butter - 3/4 cup (plus extra for greasing)
Unsweetened cocoa - 3 tbsps
Superfine sugar - 1 cup
Eggs, beaten - 2
All-purpose flour - 1 cup

Cheesecake Mix
Ricotta cheese - 1 cup*
Superfine sugar - 3 tbsps
Egg, beaten - 1

  • Preheat oven to 180 C/350 F. Grease a cake pan and line with parchment paper.
  • Melt the butter and stir in the unsweetened cocoa and the sugar.
  • Beat in the eggs, then add the flour, and stir to mix evenly. Pour into the prepared pan.
  • For the cheesecake mix, beat together the cheese, sugar and the egg. Pour this mixture over the chocolate mixture.
  • Bake for 40-45 minutes, until just firm to touch. {In a MWO, bake at 600W for 10mins}
  • Cool in the pan and then cut into bars or squares.
* I used Britannia's cream cheese instead of ricotta cheese.


Tiramisu Cake

Women....the world is a better place because of her
Mother, Sister, Daughter, Wife or Friend
No matter what the role
Women add meaning to our existence
Women bring love to our life......(Anonymous)

Happy Women's Day
Celebrating this Women's Day with a Tiramisu Cake

Recipe Adapted from: Dorie's Baking From my home to yours & Parita's World

For the Cake
All purpose flour - 2 cups
Dark coffee powder - 1 tbsp
Condensed milk - 400 gms (1 tin)
Vanilla essence - 1 tsp
Unsalted butter - 1/2 cup
Baking powder - 2 tsp
Baking soda - 1 tsp
Plain soda - 1 cup

For the Espresso Extract
Instant espresso extract - 2tbsps
Boiling water - 2 tbsps

For the Espresso Syrup
Water - 1/2 cup
Sugar - 1/3 cup
Brandy - 1 tbsp

For Filling and Frosting
Mascarpone cheese - 2 cup
Heavy whipped cream - 1 cup
Icing sugar - 1/2 cup
Brandy - 1 tbsp
Vanilla essence - 1/2 tsp
Chocolate chips - 1/2 cup
Cocoa powder - for dusting


Baking the Cake
  • Preheat oven to 170 C and sieve flour, baking powder, baking soda and coffee powder together and keep aside.
  • Beat together butter and condensed milk until light and fluffy for about 2-3 mins.
  • Now spoon by spoon, add the flour mixture to the butter mixture alonjg with little soda water and beat well. The mixture should be of thick pouring consistency. Do not use the entire soda if not required.
  • Grease and flour baking pan. Pour the batter in the pan and bake for 30-45 mins or until a skewer inserted comes out clean. {In a MWO, bake at 600 W for 10 mins}.
  • Cool the cake completely. Run a knife along the pan and gently remove the cake from the tin.
  • Slice the cake in the middle
Preparing the Extract
  • Stir the espresso powder and boiling water together in a small cup until blended. Set aside.
Preparing the Syrup
  • Stir the water and sugar together in a small saucepan and bring just to boil.
  • Stir in 1 tbsp of espresso extract and brandy. Keep aside.
Preparing the Filling and Frosting
  • Put the mascarpone cheese, icing sugar, vanilla essence and brandy in a large bowl and whisk until blended and smooth.
  • In another bowl, whip the whipping cream until firm peaks are formed.
  • Now, add the whipped cream into the mascarpone mixture and beat everything together for a minute.
Assembling the Cake
  • Place the bottom layer of the cake on a plate.
  • Drizzle generous amount of espresso syrup on the cake. {Soak the entire layer in the syrup}
  • Top it with generous amount of mascarpone cream mixture and spread evenly.
  • Sprinkle some chocolate chips on it and add a little more of cream mixture to lock the chips.
  • Keep the top layer of the cake on it and again soak it with the remaining espresso syrup.
  • Cover the sides of the cake using the mascarpone cream mixture and spread evenly on the top of the cake as well.
  • Refrigerate the cake for at least 3 hours or upto 24 hours before serving, to mature the flavors.
  • Dust the top of the cake with cocoa, before serving.

A prefect cake to celebrate womanhood...proud to be a "WOMAN"......yo yo yo!!!!Also, dedicating this to my cousins who are celebrating their birthday in the second week of March...*smiles*

Chocolate Cookies

A home with kids should always be prepared to handle their sudden and unexpected hunger pangs. My pantry is always filled with either biscuits (esp Oreo) or cookies or cakes *smiles*...Like all kids, my kids too love anything which has chocolate. So, everytime I find some recipe with chocolate, I give it a try.

Recipe Adapted from: Hershey's

All purpose flour - 2 cups
Cocoa powder - 2/3 cup
Baking soda - 3/4 tsp
Salt - 1/4 tsp
Butter - 1 cup
Sugar - 1 cup
Eggs - 2
Vanilla essence - 2 tsp
Chocolate chips - 1 1/2 cups

  • Heat oven to 350 F.
  • Sieve together flour, cocoa powder, baking soda and salt.
  • Beat butter, sugar, eggs and vanilla essence in a large bowl until fluffy. Gradually add flour mixture and beat well.
  • Stir in the chocolate chips.
  • Drop by rounded teaspoons onto an ungreased cookie sheet.
  • Bake for 8-10mins or until set. {In a microwave oven, bake at 600W for 7-8 mins}
  • Cool slightly and remove from cookie sheet to the wire rack. Cool completely.

Note: Though it looked like a 'parippuvada', it tasted like a cookie and it was delicious!!!


Ultra Moist Chocolate Cake

I had been searching for a chocolate cake recipe for the past few days and found many but none to my requirements!!! Yesterday, by chance I found this extremely easy chocolate cake recipe on Maria’s Menu. Didn’t give any further thoughts…with my apron on, gathered all the required ingredients and bakewares from here and there and I was all set for baking this Ultra Moist Chocolate Cake.

The month of March is a month of birthdays in my family. In fact, each week we have some or  the other celebrating their birthdays. So this post is dedicated to my two uncles, to my cousin and to my little niece who are celebrating their birthday in the first week of this month...HAPPY BIRTHDAY!!!

Recipe Source: Marias Menu
Milk - 1 1/2 cups
Butter - 100 gms
Oil - 1/4 cup
Coco powder - 1/2 cup
Self raising flour - 1 cup
Egg - 1 beaten at room temperature
Baking soda - 1/2 tsp
Sugar - 250 gms

  • Preheat oven to 180 C.
  • Heat together milk, butter, oil and coco powder till the butter melts. Keep aside and allow it cool to room temperature.
  • Add the flour, baking soda, sugar and the beaten egg to the cooled wet ingredients.
  • Beat the above mixture using a hand mixer, till it is mixed well.
  • Pour the mixture into a greased cake tin and bake for 15-20 mins. In a microwave, bake at 600 W for 10-15mins.

Since, this is an ultra moist cake, be careful while unmoulding it from the cake pan. I served this cake as a dessert along with a scoop of vanilla ice-cream and believe me, it was irresistable!!! So, keep aside all the diet plans and indulge!!! *winks*