Venilla and Chocolate cupcakes

INGREDIENTS:
Makes about:10
11/2 cups minus 2 tablespoons All purpose flour
2 tablespoons Corn starch
1 teaspoon Baking powder
1/2 teaspoon Baking soda
A pinch of Salt

1/2 cup Oil
1/2 cup Curd
3/4 cup Granulated Sugar
1 tablespoon Vanilla extract
1 tablespoon Unsweetened Cocoa powder


PROCEDURE:
1. Preheat the oven to 350F for 10 mins.
2. Dry ingredients mixture:
    Sieve together the flours, baking soda and baking powder.
3. Wet ingredients mixture:
    Mix well curd,oil,sugar and vanilla essence.
4. Pour dry ingredients mixture slowly to wet ingredients mixture and give it a mix.
5. Divide the batter into two. For one half add Cocoa powder to make it chocolate batter.

6. Line the muffin tray with liners and spoon 3/4th of the liner with the batter. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
7. Cool over a wire rack completely before icing.

NOTES:
1. The original recipe is here.

Kaayi Holige

Coming soon

Marble cheesecake

INGREDIENTS:
Makes about: 8 pieces

1 cup Crackers crumb (I powdered Parle-G biscuits)

4 tablespoons Butter

8 oz Creem cheese(at room temperature)

1 tablespoon Corn starch/maida

1/3 cup Sugar

1 teaspoon Vanilla essence

4-5 tablespoons Milk

4-5 tablespoons Nutella

PROCEDURE:
1. Preheat the oven to 350F for 10 mins.
2. Powder the biscuits or crackers using mixer.
3. Mix the butter and spread on a greased baking pan. with your hand press it firmly, evenly and bake in oven for 5-7 minutes.

4. Blend softened cream cheese, corn starch,sugar,vanilla essence and milk.

5. Whip nutella very well.

6. Remove the pan from oven and pour half of the cream cheese mixture and spread the nutella in a swirl and then again cream cheese mixture and nutella. Create the layers and tap the pan. 
7. Use backside of the spoon and draw swirl without touching the base to get the marble effect.
8. Bake for 40 minutes. Let it cool down completely and then freeze about 2 hours before taking out of the pan.

NOTES:
1. The original recipe is here.

2. The first yummy cheesecake from CheesecakeFactory I ever tasted.

Peanut butter cookies

INGREDIENTS:
Yields: 24 cookies
1 1/4 cup All purpose Flour
3/4 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/4 teaspoon Salt

1/2 cup Butter
1/2 cup Granulated sugar
1/4 cup Brown sugar
1/2 cup Peanut butter (I used smooth)
1/4 cup Milk

Chopped peanuts or  Choco chips (Optional)

PROCEDURE:
1. Preheat the oven to 350F for 15 mins.
2. Dry ingredients mixture: 
    Sift together the flour, baking soda, baking powder and salt.
3. Wet ingredients mixture: 
    Melt the butter, mix sugar.
4. Pour dry ingredients mixture to wet ingredients mixture and mix well with hand to form  dough.
5. Roll into small lemon sized balls and place 1 inch apart on the baking sheet and flatten slightly with a fork.
6. Bake for 15-20 minutes or until the cookies are lightly browned. Let the cookies cool on the sheets until they firm slightly.

NOTES:
1. Freezing the dough for about half an hour avoid the cookies spreading too much.
2. Adjust sugar according to your taste.
3. The original recipe is here.