Sweet Temptations

Sweet Sensations...
Growing up we had this family tradition of having something sweet at the end of dinner specially during the weekends where all of us would gather around and have a leisurely time together... It was a time to catch up on the events of the week, share a good laugh and be happy... Then we all went our separate ways and yet i still remember them with such fondness. I want to share some sweet memories here with you, not all sweets were of course made at home, yet mom always made them home made some how...here is to you mom...loads love..

Ice Cream Sundaes...
Vanilla Ice Cream with Chocolate sauce and fresh fruits...
This is every ones sweet sensation... for me it holds a different meaning all together...Mom used to allow me and my brother to make this when we were young...no cooking, just plain assembling of the dish at the end, but it made us feel very special. i hope you enjoy it...

Ingredients
I Kg Vanilla Ice-cream
2 tbsp chopped and roasted almonds
1 Cup Mixed Fruits (per serving) (Apple, Mango, Banana, or any seasonal fruit except citrus variety like oranges)
Honey to drizzle
For the dark chocolate sauce
1 tbsp grated dark chocolate
2 tbsp coffee powder
4 tsp white butter
1 3/4 cups milk
2 1/4 tbsp sugar
1 tsp cornflour dissolved in 1 tbsp milk

Method
Dark chocolate sauce Combine the chocolate, cocoa powder, butter, milk and sugar in a non-stick pan and cook till all the sugar melts.Add the cornflour mixture while stirring continuously and let it simmer for 5 to 7 minutes on a slow flame.Remove from flame and keep aside.
How to serve
Pour a little warm chocolate sauce in a broad base glass or a glass bowl(bigger the better). Put 1 scoop of ice-cream and some of your favourite fruits, again put 1 tbsp sauce and 1 scoop of ice-cream and top it up with remaining fruits. Put the chopped roasted almond on top and drizzle some honey for a nice presentation... and yes the best part...eat it before the ice cream melts... ENJOY

Cakes...
Cakes are kid’s fantasy and growing up it was something that was my complete favorite… I especially loved the birthday cakes. Dad used to always get some of the yummy cakes and pastries. Will start off with one such cake. Enjoy the sweet tooth...

Chocolate Cupcakes:
Ingredients
1/2 cup (50 grams) cocoa powder
1 cup (240 ml) boiling hot water
1 1/3 cups (175 grams) all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
Chocolate Fudge Frosting:
4 ounces (120 grams) unsweetened chocolate, coarsely chopped
2/3 cup (150 grams) unsalted butter, room temperature
1 1/3 cups (160 grams) confectioners (powdered or icing) sugar, sifted
1 1/2 teaspoons pure vanilla extract

Method:
Cake:
Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners. In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature. In another bowl, whisk together the flour, baking powder, and salt. Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth. Fill each muffin cup about two-thirds full with batter and bake for about 16-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. (Do not over bake or cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. You can either spread the frosting on the cupcakes with a small spatula or if piping, use a large Wilton 1M open star tip to make lovely swirls. These cupcakes are best the day they are made, but can be covered and stored for a few days.
Chocolate Frosting:
Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature. In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).
Makes about 16 cupcakes

Brownies...
Its one of my all time favourite sweets...enjoy

Ingrediants
5 ounces (150 grams) semisweet or bittersweet chocolate chopped
1/2 cup (1 stick) (113 grams) unsalted butter, cut into pieces
2 tablespoons (15 grams) cocoa powder
1 cup (200 grams) granulated white sugar
1 teaspoon pure vanilla extract
3 large eggs
3/4 cup (95 grams) all-purpose flour
1/4 teaspoon salt
3/4 cup (125 grams)
Semi-sweet chocolate chips (optional)

Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter (or spray with a nonstick cooking spray) an 8 inch (20 cm) square pan, and line the bottom of the pan with parchment or wax paper.Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar . Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt and chocolate chips (if using).Pour into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Do not over bake. Remove from oven and let cool on a wire rack. Serve at room temperature or chilled. These freeze very well. Makes 16 brownies.