Cashew Macaroons

Hailing from Mangalore,  It will be mandatory to share a recipe of Cashew Macaroons.

Baking and cooling and then moving them into a airtight box ..... took one hour .... and then back to my routine  to pick my daughtie from school  , quick bite  , a visit and little bit of shopping.... hoping to have some macaroons for the evening and for 3 to 4 days....!!!

In between all this I didn't realized that my hubby was working from home..... The end result was ... my box of macaroons was a clean bowled box..:(




These are not french macaroons.... but are mangalorean macaroons...!!

Recipe Source: One of the classes my mom attended was Shabri Aunty n "  " Aunty 's cooking classes @ Shiva bagh . This recipe is from thier class.

Ingredients:

• 1 egg white
• 1- 1/4 cup sugar powder
• 1 cup cashew chopped
• 1 tsp cardamom powder (optional)
• butter to crease the tray
• 1/4 tsp baking powder (optional)

Method:

1. Beat egg white to stiff.
2. Add the cashew, sugar powder and the rest of the ingredients.
3. Mix well with a spoon.
4. Place them in a greased tray as small lime size balls.
5. Bake in preheated oven 175C for 15 minutes.

Chocolate Cake

Ingredients:

• 1 3/4 cup flour
• 2 cups sugar
• 3/4 cup cocoa powder
• 2 tsp baking powder
• 1 tsp salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 cup hot coffee
• 2 extra -large eggs
• 1 tsp vanilla essence

Method

1. Sift the flour, sugar, cocoa , baking powder, and salt into the bowl and mix well.
2. Combine the buttermilk, oil, eggs and vanilla. 
3. Slowly add the wet ingredients to the dry with beater still on.
4. Add the coffee and stir just to combine.
5. Scrap the bowl with a rubber spatula.
6. Preheat the oven to 175C. 
7. I used 2 8in rounds.
8. Pour the batter into the prepared and bake for 35 -40 minutes.
9. Cool in the pans for 30 mts.

Chocolate Cupcake...from seasalt with food

Ingredients:

• 1cup all purpose flour
• 1/2 tsp baking soda
• 1/2 cup unsalted butter softened
• 1 /2 cup  light brown sugar
• 2 large eggs at room temperature
• 3 tbsp cocoa powder + 1 tbsp oil ( or  3oz unsweetened chocolate, melted)
• 1/2 tsp vanilla extract
• 1/2 cup buttermilk

Method:

1. Preheat the oven to 175C.
2. In a small bowl, sift together the flour , cocoa and baking soda.
3. Set aside.
4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
5. Add the sugars and beat until fluffy.
6. Add the eggs, one at a time, beating well after each addition.
7. (If you are adding  the chocolate, mix until well incorporated).
8. Add the dry ingredients in 3 parts, alternating with buttermilk and vanilla.
9. With each addition , beat until the ingredients are incorporated but do not overbeat.
10. Using a rubber spatula, scrape down the batter in a bowl to make sure the ingredients are well blended and the batter is smooth.
11. Carefully spoon the batter into the cupcake liners , filling them 3/4 .
12. Bake for 25 minutes. 
13. Cool the cupcakes in the tin for 15 minutes.
14. If you need please decorate it with butter cream icing.

P.S As  you know on normal day , I don't go in for icing. hopefully soon will build a page on different types of icing.

Recipe source: seasaltfromfood