The WordPress.com stats helper monkeys prepared a 2013 annual report for this blog.
Here’s an excerpt:
Madison Square Garden can seat 20,000 people for a concert. This blog was viewed about 64,000 times in 2013. If it were a concert at Madison Square Garden, it would take about 3 sold-out performances for that many people to see it.
I got a reallly wonderful exotic ingredients box on my last birthday 🙂 My fav girlfriends gave it to me. Since the anniversary was around the corner, I wanted to make use of them (With a heavy heart). I used the dried rose petals to make make these lovely truffles which then were topped on the cake. Slurrpppp.
You shall need:
200 gms… Dark chocolate
1 tbsp… Butter
150 gms… Heavy cream [I used amul]
1 tps… Rose water essence or 1/2 tsp Rose extract
1 tbsp or 15 gms… Rose petals
Almond Praline, Badam milk powder, hot chocolate with cinnamon powder and cocoa to roll them into.
Heat the cream and butter until they come to a simmer.
Pour the mix over chopped chocolate.
Let it stand for 5 min.
Stir the chocolate and cream mix and mix gently until the chocolate is melted.
You might want to heat it in the microwave for very few seconds in case the chocolate is not melting.
Once the chocolate is melted completely, add the rose essence/extract and the petals.
Let the mix cool to room temp. and pop it in the fridge [cover with cling film] for atleast 3 hours.
After it comes out from the fridge, using a teaspoon, make small balls of the same size from the solidified ganache.
Be little quick as once you start rolling out the ganache, the chocolate shall start to melt.
Once all the mix is used and rolled, pop the tray in the fridge for 30 min.
Roll them in nuts, crazy mixes and serve with love.
You shall need:
For the cupcake-
1.5 cup Maida/All purpose Flour
3/4 cup and 3 tbsp Light brown sugar [Or white castor sugar]
1/2 cup Butter
2 large eggs
1.5 tsp baking powder
1/2 tsp salt
2 tsp Vanilla essence
3/4 cup Butter milk [in 3/4 cup milk add 1 tbsp vinegar and let it stand for 10 min]
few tbsp water
few tbsp of frozen dark chocolate ganache [Melt equal qty of heavy cream and chocolate in a pan with little butter. Once all the chocolate is melted, let it cool to room temp. Put it in the fridge to add in the cupcakes]
In a bowl beat butter and 3/4 cup sugar. Once they are light and fluffy, keep them aside.
In a nonstick pan, heat 3 tbsp sugar with 5-6 tbsp water. Once they sugar changes color to amber turn the gas off.
Swirl the pan to cool it a bit.
Add it to the butter and sugar and beat for a few sec.
Add egg one at a time and beat until pale.
Add the vanilla as well.
Now add sifted flour, salt and baking powder alternatively with butter milk.
Once it is nice and fluffy the batter is ready to be poured in the liners/moulds.
Put little batter in the liners [so as to fill it 1/4th] add 1/2 tsp of the frozen ganache in the center and fill some more batter on top of the ganache.
Bake in a preheated oven at 180C for 15-20 min.
The cupcakes are done once when a skewer inserted in the middle comes out clean.