Sinfully Sumptuous Christmas Bakes

 

Candy canes, holly and the blush of mistletoe herald the end of the year and of course, Christmas! Whether you’re falling behind on your holiday shopping or baking in a mad frenzy, this swift list of fail-safe Christmas bakes saves the day.

 

Sarika Kamble, Executive Chef at Crowne Plaza, Pune has a track record of dishing out culinary delights across hotels.

This weekend, she shares her dearly guarded baking secrets exclusively with Pune365 readers making the Yuletide gay.

 

Peanut butter muffins

Ingredients: Unsalted butter – 50 gms, Icing sugar – 50 gms, Salt to taste, Refined flour – 60 gms, 1 Egg, Vanilla essence – 6 ml, Baking powder – 2 gms, Milk – 6 ml, Peanut butter – 22 gms, Peanuts – 10 gms

Method

1. Preheat the oven to 350° F.
2. Combine the flour, sugar, baking powder, and salt in a large mixing bowl.
3. Add peanut butter and combine with a whisk before you stir in milk, egg, and butter.
4. Now, coat nonstick muffin moulds with a little cooking oil.
5. Fill each muffin cup 3/4 full with the batter and sprinkle with chopped peanuts.
6. Bake 15 to 20 minutes or until light golden brown and munch on!

 

Beetroot cake

Ingredients:  Grated carrots – 100 gms, Sugar – 50 gms, Refined flour – 60 gms, 2 Eggs, Vanilla essence – 6 ml, Cinnamon powder – 3 gms, Refined oil – 10 ml, Butter – 10 gms, Baking powder – 3 gms, Baking soda – 1 gms, Dark chocolate – 10 gms

Method

1. Heat the oven to 350°F. Grease the base and sides of one pan with shortening or flour.
2. Peel and grate the beetroot, squeeze out the excess water and cook with some butter in a pan before you set it to cool.
3. In large bowl, beat sugar, oil and eggs.
4. Add flour, cinnamon, baking soda, dessicated coconut, 1 teaspoon vanilla essence and salt to beat until well blended.
5. Stir in the grated beetroot, melted chocolate and pour into a pan.
6. Bake for 40 to 45 minutes. Let it cool and dig in!

 

Carrot Cake

Ingredients: Grated carrots – 100 gms, Grain sugar – 50 gms, Refined flour – 60 gms, 2 Eggs, Vanilla essence – 6 ml, Cinnamon powder – 3 gms, Refined oil – 10 ml, Butter – 10 gms, Baking powder – 3 gms, Baking soda – 1 gms, Desiccated coconut powder – 8 gms

Method

1. Heat the oven to 350°F. Grease the base and sides of a pan with flour.
2. In a large bowl, beat granulated sugar, oil and eggs.
3. Add flour, cinnamon, baking soda, dessicated coconut, 1 teaspoon vanilla essence and the salt and beat well.
4. Stir in the grated carrots, nuts before you pour into a pan.
5. Bake pan for 40 to 45 minutes or until a toothpick inserted in the centre comes out clean.
6. Cool and then tuck in!

 

Fruit cake

Ingredients: Icing sugar – 100 gms, Refined flour – 110 gms, 1 Egg, Vanilla essence – 4 ml, Pistachio – 100 gms, Unsalted Butter – 100 gms, Baking powder – 4 gms, Tutty fruits – 50 gms, Walnuts – 30 gms, Almonds – 50 gms, Milk – 400 ml

Method

1. Heat the oven to 350°F. Grease the base and sides of one pan with shortening or flour.
2. In a large bowl, beat the sugar, butter and eggs.
3. Add flour, baking soda, 1 teaspoon vanilla essence and salt. Beat until well blended.
4. Stir in roughly chopped nuts before you pour into a pan and bake pan for 40 to 45 minutes.
5. Insert a toothpick in the centre to check if it comes out clean. Cool the cake and serve!

Enjoy!