Cold-Oven Cream Cheese Pound Cake

We were cutting a melon for our snack last evening, while craving for a good slice of cake instead and we got around reminiscing about those days when we wouldn't give a damn about what we ate. We were in Hyderabad for a year after we got married, it was a new place with not many friends. Once Manoj left for work my brand new oven was the best company I had on most days. I baked cakes or muffins every other day and while I loved sharing my bakes with my new neighbors, there were those rare occasions when I would finish an entire cake all by myself and then I would bake one more before Manoj got home. We always had cake at home and we never gave a thought to all the sugar, flour and butter we were having daily.

Ofcourse now its all I can think about as the side effects are a little too clearly visible around our waistlines. 

I eagerly wait for an opportunity to bake now, friends coming over or a party at Anushka's school or at work. I had baked this particular cake for a snack party at Anushka's school a while back and it was heavenly. The cream cheese imparts an amazing velvety texture to the cake and a little tanginess that's just perfect.

It's from one of my favorite books, Cake Keeper Cakes by Lauren Chattman. I googled the recipe before I tried it and it was a good thing too because I found a lot of  reviews that suggested reducing the sugar. I reduced it considerably and it was still sweet, but just the right amount.
Note:
I divided the cake batter among two loaf pans and there was not enough and thats the reason it baked flat. Its best to use a bundt pan, it rises beautifully and looks great.

Cold - Oven Cream Cheese Pound Cake

Ingredients:

3 cups cake flour

1 1/2 tsp baking powder

1 tsp salt

1 cup (2 sticks) unsalted butter, softened

8 oz cream cheese, softened

1 1/2 cups sugar (original recipe calls for 2 1/2 cups)

6 eggs (room temperature)

1 tbs pure vanilla extract

1 1/2 tbs grated fresh ginger

1 tbs grated lemon zest

Method:

Adjust the oven rack to the lower-middle position. Grease a 12-cup bundt pan and dust with flour. Combine flour, baking powder and salt in a medium mixing bowl.
Combine the butter, cream cheese and sugar in a large mixing bowl and cream with an electric mixer on medium high speed until fluffy, about 3 minutes, scraping down the sides of the bowl if necessary.
With the mixer on medium speed, add the eggs one at a time, scraping down the sides of the bowl after each addition. Beat in the vanilla, ginger and lemon zest.
Turn the mixer to low speed and add the flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 30 seconds on medium speed.
Place the cake in a cold oven. Turn the oven to 325F and bake, without opening the door, until the cake is golden brown and a toothpick inserted in the center comes out clean, 65-80 minutes.
Cool the cake in the pan for 15 minutes, then invert it onto rack. Cool completely before slicing and serving.
Store uneaten cake in a cake keeper, or wrapped in plastic at room temperature for upto 3 days.

Note:
I divided the cake batter among two loaf pans and there was not enough and thats the reason it baked flat. Its best to use a bundt pan, it rises beautifully and looks great or use smaller loaf pans.

Eggless Chocolate Mango Marble Cake

Chocolate and mango are on the top of my list of favorite flavors and they pair up beautifully too. This was the second dish we baked as part of the Homebaker's Challenge and the recipe was chosen by Sangeetha of Spicy Treats.

We had two recipes to chose from, with or without eggs and I went eggless this time. I usually prefer baking with eggs but this recipe did not disappoint. The cake was moist and the  two flavors really stood out. Like most eggless cakes this one too had a dense crumb, but the taste more that compensated for it.

The only change I made was adding a little bit of coffee to the chocolate batter and that really helped to enhance the chocolate flavor.

Chocolate Mango Marble Loaf

Ingredients:

2 cups all purpose flour

11/2 tsps baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 cup cocoa powder

3/4 cup sugar

5 tbsp oil

1 tsp vanilla extract

1 cup mango pulp

1/4 milk

1/4 cup buttermilk

Method:

Preheat the oven to 350F/ 180C. Grease and line a 9" x 5" loaf pan.

Mix the cocoa powder with 3-4 tbs of warm water and keep aside.

In a large bowl whisk together flour, baking powder, baking soda and salt until well combined.

In another bowl mix together the sugar, oil, vanilla, mango pulp, milk and buttermilk.

Add the wet mixture to the dry ingredients and fold gently until well combined.

Divide the batter into two and gently fold in the cocoa mixture into one half.

Pour the two batters alternately into the prepared pan and run a knife through the batter to create a marbled effect.

Bake for 50 - 55 minutes or until done.

Pizza from Scratch with Onions, Bell Pepper, Chicken Sausage and Corn

It is so surprising that I've never posted a pizza recipe here, because it's something we make so regularly. Although we love eating out, when it comes to pizza especially, home made is just so much better.

I love experimenting with different crusts, sauces and toppings, there are so many options. The crusts don't always turn out perfect, but cheese (just like chocolate), makes makes everything taste good.

Home Bakers Challenge is a new group started by Priya of Priya's Versatile Recipes and we all baked Pizza  for our first challenge.The recipe below is by Giada Laurentis and the only change I made was substitute half the flour with wheat flour. The crust baked perfectly and it had great texture and was not at all soggy. Went along with a simple marinara sauce and some of our favorite toppings and cheeses. 

Pizza from Scratch

Dough:

Ingredients:

1/2 cup warm water (105-110 degrees F)

2 tsps active dry yeast

1 cup all purpose flour

1 cup whole wheat flour

1 tsp salt

3 tbs olive oil

Pizza Sauce ( I used the marinara sauce that I make often, recipe here )

Cheese, Mozzarella and Sharp Cheddar

Toppings I used:

Onion

Capsicum

Chicken Sausage

Corn kernels

Method:

Mix the warm water and yeast in a small bowl and let stand for about 5 minutes until the yeast dissolves.

Mix the flour and salt in a bowl. Add the olive oil and stir it in with your fingers. Add the yeast mixture and mix until the dough comes together.

Turn out into a lightly floured surface and knead for couple of minutes until smooth.

Transfer the dough to a large oiled bowl and turn the dough to coat with oil. Cover the bowl with a plastic wrap and set aside in a warm area until it doubles in volume, about an hour.

Punch the dough and divide into two equal balls.( Use the dough immediately or store refrigerated in an air-tight container for one day).

Preheat oven to 450 degrees F. Keep your pizza stone or a rimless baking sheet inside the oven as it preheats. Sprinkle cornmeal over a piece of parchment paper. Place the dough on the parchment paper and roll out or spread the dough with your fingers to your desired thickness, I like a thin crust pizza.

Brush the dough lightly with some olive oil.

Spread some pizza sauce over the dough and then sprinkle the cheese over the sauce, as much as you like.

Top with your favorite toppings and sprinkle some oregano and chili flakes and salt.

Take the pizza stone or baking sheet out of the oven and transfer the pizza along with the parchment paper onto it.

Bake the pizza until the crusts are crisp and brown on the bottom and the cheese has melted and is bubbly.

Mango Strawberry Carrot Smoothie

I have been making smoothies everyday for the last couple of years. Anushka and I, have a smoothie daily for our  mid morning snack and it's the only thing she will have without a fuss.

Smoothies are the perfect way to include a good serving of fruits and vegetables in your daily diet, especially for kids. They are healthy, refreshing and so filling. Use ripe, sweet fruits and fresh vegetables and mix and match them to get various flavors, colors and textures. Makes a wonderful healthy dessert too.

I always try to add vegetables to my smoothies, about a third of the amount of fruits. I have tried a lot of combinations and this is one of my favorites. Use tender sweet carrots and sweet mangoes and strawberries and you'll have a great tasting drink.

Mango Strawberry Carrot Smoothie

Ingredients:
pulp of two mangoes
8 strawberries, hulled and chopped
1 big carrot, washed and peeled and chopped
1/2 cup plain yogurt
sugar/honey/ any other sweetener as needed (I usually avoid this)
cold water as needed

Method:
Take all the ingredients in a blender and blend until smooth. Add sugar if needed and add enough water to get the required consistency and blend again. Serve immediately.