Thursday, May 21, 2015

Red Velvet Mini Bundt

Alright, so lets get this out there! These might not be The prettiest looking mini bundts. Some images on pinterest WILL blow your mind! 

Buuuttttt.... these certainly are so tasty.... Omg sooo tasty!! Like they didn't even survive for a day at my home! All of them, gobbled up, just in a day!! That good. They are. 

I just need to learn to grease my new bundt pan better. Thats it. I made 6 mini bundts and then with the left over batter, I made a small cake. That came out perfect! So I know its only a greasing issue. Thats all. 



To indulge in those sweet cravings and to fiery passions, here's the recipe for my Red Velvet Cake! Oh and before I forgot, I very recently made red velvet cheesecake swirl brownies too... Check them out here

Serves: 12

Time taken: 1 hour

Complexity: **

You'll need

3/4th cup butter
1 cup brown sugar
3 small eggs
1 tbsp vanilla 
2 tbsp cocoa powder
red food colouring
1 1/2 tsp baking powder
1 heaped cup of flour
Pinch of love

Method

Preheat your oven at 180C or 350F 

Grease your cake pan and line them if possible.

In a food processor or even manually, add the butter and sugar and cream them together. 



Add in the eggs and vanilla and whisk till all well combined




Next in a separate bowl, sift together your cocoa powder, baking powder and the flour



Here it is all sifted so that any lumps in the cocoa powder are now completely gone. 



Add in the red food colouring



Add this to the wet mix and whisk till everything comes together. Be careful of not over whisking or you'll end up activating the gluten in the flour. Just remember, as soon as the batter comes together, you're done! 



Pour this batter in the moulds  


Bake for 20 mins if you're making cupcakes. 


If you're making a whole cake, give it about 34-38 mins and then test with toothpick. If it comes out clean, your cake is done! Here are the mini Bundts all done. 



You can choose to decorate however you choose. We prefer not having huge amounts of icing at my place so I just drizzled them over with some home made chocolate sauce (chocolate + cream, melted in microwave for 30- 40 seconds). 



How pretty! N'est-ce pas?! The cake browned up a little on the outside since it took longer to bake. I scattered a few choco-chips as soon as this came out of the oven. 


Not perfect, but soooooooooo--ooohhh good! I served these with a platter of home made biscuits with bacon gravy, fried chicken and coleslaw. Our tummies were were happy for it. 



Look at the dense moist texture of these!! 



Baby, come to mama!! Indulge! 









Bacon Gravy with Biscuits

Have you seen my beautiful golden flaky, crispy, chewy Buttermilk biscuits made from scratch?

If you haven't, please do me a favour, please go n see my foolproof recipe and a step by step pictorial for the delicious buttery-ness thats seems so wrong but is sooooo right! 



And as you might know, biscuits are incomplete without gravy. And this recipe of gravy is bursting with flavour! Laced with the flavours of smokey bacon and those sweet scallions and a tad bit of garlic, it is absolutely divine! 

Just the sight of the biscuits smothered in this gravy is such a turn on! Although I might add, as addictive as it is being the ultimate comfort food, this is a once-in-6-months-kind-of-a-meal. Rich is its middle name and well unless you're ready to zumba for 4 hours for 3 days atleast after eating this, I'd suggest you go easy on it. 

I served the gravy n biscuits with Crispy fried Chicken, fresh slaw and followed it up with Red Velvet Mini bundts

On to the recipe! 

Serves: 4

Time taken: 30 mins

Complexity:**

You'll need

3-4 strips of smoked bacon
3 scallions sliced thinly
1-2 cloves garlic, sliced thinly
2 tbsp flour
1 cup of milk, cold
Paprika
salt if required
freshly cracked black pepper
2 tbsp butter
Pinch of love

Method

In a saucepan, melt your butter on medium heat.


Take a moment to admire these beautiful smoked strips of bacon. 



Chop them up into smaller bits. 



When the butter is all melted, add in the bacon bits to the saucepan. 



Let the bacon cook for 10 mins or so till it turns golden and starts to crisp up. Add in the garlic to the pan



Saute it for a couple of minutes till the bacon browns and the garlic turns golden. 



Add in the flour



Saute for another minute or so till the flour is a little cooked. 



Add in the scallions. You can add the scallions before the flour too. Makes no difference. 



Start adding in cold milk gradually while whisking the roux. 



As it starts thickening up, add in the black pepper and the paprika. The smokiness of the paprika goes brilliantly with the smokiness of the bacon. 



Let it simmer for a minute or so till the sauce reaches its desired consistency and you're done! Adjust for seasoning ofcourse. Spoon this gorgeous gravy over the fresh, warm home made butter-y biscuits. Yummm!! 



Indulge! 








Crispy Fried Buttermilk Chicken

I'm on a roll!! Making totally authentic American recipes! Actually I made a whole platter- Buttery buttermilk Biscuits, Bacon gravy to top that to go with this moist, tender, perfectly fried Golden Chicken. All this was followed up with Red Velvet mini bundts drizzled with chocolate sauce

Just a few ingredients and this is by far the tastiest form of chicken I have had till date. No kidding! 




A traditional southern fried chicken would be just chicken dredged in seasoned flour but I love the tangyness that comes with the addition of buttermilk. Also, allowing the chicken to marinate in the buttermilk, helps tenderize it till the point that when fried, its ready to fall off the bone and its soooo-oohh juicy! I'm drooling right now even while typing about it. 

And no! Please don't compare it to KFC's dry fried chicken. This one's waaaayyy better than that. Just trust me on that. Promise me you'll try this recipe once! 

And then I promise you that you'll never go back to any other recipe- ever! 
*Evil laughter*

 Here's the recipe! 

Serves: 2 

Time taken: 30 mins + marination time

Complexity: **

You'll need

2 chicken Thighs and Drumsticks, with skin and on the bone
1 1/2 cup buttermilk 
1 1/2 tsp Smoked Paprika
1 tsp Garlic powder
1 1/2 Cajun spices
salt and pepper to taste
Pinch of love
Oil for frying
flour to dredge chicken
1 tsp Onion powder 
1 tsp garlic powder
1 tsp paprika
1/2 tsp red chili flakes
freshly cracked black pepper

Method

I prefer marinating the chicken for a minimum of 6-8 hours. Marinate in the morning so by the time you come back home from work, the chicken is ready to fry or marinate it overnight. Overnight works best for me. 

In a bowl, take your washed and clean, dry chicken. 




Add the buttermilk to it




Throw in the smoked paprika seasoning. You can very well use your choice of a spice mix. This combination of flavour just works well for me. 




Add in the garlic powder




In goes the Cajun seasoning next




Salt and pepper and the seasoning is done! 




Just make sure the chicken is nicely coated with all these flavours and atleast partially submerged in the buttermilk. Cover with a plastic wrap and let it rest in the fridge. 




When you're ready to cook, have your oil heating in a wok. The oil should be atleast 4 fingers deep so the chicken is completely immersed while it fries. Have this on medium heat. 




Meanwhile you can season your flour to coat the chicken in. 

To your flour, add salt, pepper. Go easy on salt, your chicken also has salt. 




Onion powder




Garlic powder




Chili flakes




and Paprika. Just give all these a good whisk and you can coat your chicken. 




The chicken looking all gorgeous after sitting in that marinade overnight.




And coat it with seasoned flour. All ready to be fried.




Your oil should be hot enough now about 350F. 

Add in your dredged chicken to the oil. Be very careful though. The oil has a tendency to splutter and bubble ferociously. 




Let the chicken cook for 10 minutes on each side. Do not be tempted to play with the chicken in between. 

How perfectly golden these are on one side while the other one turns golden brown




Mmm MMM mmmm .... dayum!!! Look at me objectifying the chicken! 20-22 minutes of frying and here we have it. Our beautiful golden brown crispy chicken. Drain on a wire rack directly and not on paper napkins like I have. 




Let it rest for 5 minutes and then serve! Hey is it just me or does this Chicken look like a dinosaur head?! 




Look how tender and moist the chicken is on the inside! 




I served it with home made biscuits and gravy and a side of slaw. 




Indulge!