Summer Stack In Edible Cups: Cookie Man India Dessert in A Cup

Okay,,,, I know I am 15 days late but here I go…..

summer stack | The Cupcake Confession

A VERYYYYYYYYYYY HAPPPPPPPYYYYY NEW YEAR
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

I have been incredibly busy with college and can you believe…. WE’VE ALREADY BEEN BOMBARDED WITH PROJECTS AND ASSIGNMENTS!!!

Gosh!!!! I know it is the New Year and I’m already rambling and complaining! But it’s just about 3 months to go and it’s done!

Yay!!!!!!!!

Besides, there is also a MASSIVE news I have to give!

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Blogger Life # 2: Punjab Grill Winter Menu Review

Winters are ideally my favourite time of the year, mainly because you won’t find me sweating bullets after walking just about 5 steps. Seriously, it is like THE BEST time of the year because I can jump, run, skip  and hop without even a drop of sweat dripping from my forehead.

OKAY.

Maybe I need to to STOP with the sweating story!😀

The other reason why I love winters is basically because you tend to feel a lot more hungry and that is just perfect for me because I can eat every 5 minutes!😀 haha

So, when Rutuja Marfatia and Meghna Shah sent me an invite to attend the winter tasting menu at Punjab Grill, I had to agree! I just HAD TO!

The fare here is phenomenal!!! Trust me guys! It is one of the best!

It is essentially, heart Punjabi food cooked in the most traditional way to deliver flavour that warms your heart and soul.

Delicious warm stews, soups and warming kebabs and cutlets are the key highlight of the winter menu.

You absolutely CANNOT MISS the “Kaali Gajar Kaanji” – a matured tangy black carrot juice (Rs. 195/-)

Kaali Gajar _Kaanji_

and the truly delightful “Shakarkandi Kamrakh ki Chaat”- which is apple wood smoked sweet potato and star fruit tossed in sweet and sour tamarin (Rs. 225/-) This was beyond delicious and something I would definitely want to go back for. The smokiness from the apple wood is evident but not overpowering which gives your palate just the right amount of tingle, thanks to the star fruit and tangy tamarind sauce.

Shakarkandi Kamrakh Ki Chaat

There was also a non vegetarian version of the stew called “Kharode ka Shorba”- gently simmered lamb trotter soup tempered with fenugreek(Rs. 225/-)

My non-vegetarian palate begins and ends in chicken and eggs so I obviously did not have this. But my friend who accompanied me to the tasting was beside herself with joy since she was longing for something so meaty and warm for a very long tome. This trotter soup was accompanied by 2 tiny ball sized naans and the delicious burst of cheese that you get as you bite into it is beyond delicious!

Kharode Ka Shorba

Chukandar ke kebab

This image that you see above, is called “Chukandar ke Kebab”- crisp beetroot kebabs, hung curd and pine nut stuffing (Rs. 395/-).

This is MUST HAVE and I totalllly recommend it even IF YOU ARE NOT A BEETROOT person! You will fall in love with this blood reg veggie that has been combined with hung curd and pine nuts. It has a distinct sweetness to it, thanks to the fresh beetroots that made this kebab a real winner for me!

There was also lamb’s brain masala served with bread, that I was happily ready to pass since like I said, I am not a meat person, let alone OFFAL!!!!  But then again, my very reliable friend loved the brain masala and definitely recommends it to you! *double thumbs up*

Apart from that we were also served Tabak Mass”- succulent lamb ribs simmered in fennel flavoured milk, finished on tava (Rs. 575/-), “Methi Chicken Takka”- Char grilled Chicken tikka infused with fresh fenugreek (Rs. 495/-), of which I had the latter and fell in love with how creamy the chicken tikka was and when combined with fenugreek, it just took the tikka to a whole ‘nother level.

Tabak maas.

That is all I could really manage since it was getting late and I had to go back to the other part of the city and with no reliable vehicle to fall back on, my friend and I had to take the local train  at 11 in the night *creeeeeepy*

These are some of the really cool stuff that I missed :

“Sarson da Saag (Rs. 495/-) with “Makkai Tava Roti” (Rs. 125/-), “Bahurangi Biryani”- basmati rice cooked on dum with winter vegetables (Rs.595/-).

Sarson Da Saag with Makkai Tava roti

PUNJAB GRILL DEG “HOT POT” – a Punjab Grill signature Hot Pot with mutton kofta, mutton jus, and winter vegetables (Rs. 695/-).

Punjab Grill Deg _HOT POT_

and DESSERTS
!!!!!!!!!!!!!!!

I MISSED DESSERTS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!😦

Gurh Wale Chawal

“Gurh Wale Chawal”- jaggery sweetened basmati flavoured with black cardamom & fennel coconut chips, homemade vanilla ice cream (Rs. 225/-), and “Bajre ki Choori”- Grandma Style pearl millet roti and crumble lotus seeds and chiroli nuts (Rs. 225/-).

The creator of this brilliant menu is the amazing Chef : Chef Gurpreet Singh, Brand Chef, Punjab Grill, “The exuberance of flavours from the state has been brought forth in a variety, with an ability to transport and bring back memories of childhood. Keeping the forgotten culinary treasures from the region of Punjab, I have created this special winter menu.”

Chef Gurpreet Singh of Punjab Grill

Here are some additional details that you need to know about Punjab Grill’s newest Winter Menu:

January 10th 2014

+

 January 13th to January 19th 2014

ONLY AT JUHU OUTLET

One word of advice:

DO NOT MISSSSSSSS IT!!!!!

PS: A special Thanks to Rutuja Marfatia and Meghna Shah🙂

Images Courtesy: Tandem PR http://tandemcommunication.in/

Christmas Special #4: Christmas Cake

Christmas cake - The Cupcake Confession

I KNOW I AM LATE!
This post should’ve been floating here in virtual space almost 5 days ago!
Shame on you, Samina!
I know this excuse has probably been used more number of times than it should have. So no points for guessing what I was upto! *Assignments* *sigh*
A VERYYYY MERRRRRY CHRISTMAS GUYS!!!!
HO HO HO!
How did you spend your Christmas?
Mine was EXCELLENT!
Festive meals, festive cake, festive music! Oh!!!! Brilliant!
And this Christmas was very special to my heart! Why, you ask? I wish I could explain everything, but I believe I’ll just have to wait for the right time to ramble more about this!

Christmas cake - The Cupcake Confession 01
And now! There’s just one day to go before we bid adieu to 2013!
*Shoots hand in the air and starts dancing*
*Not a very pretty sight, mind you!*
So, I’m guessing you already must have had your Christmas cake!!

*that is really poor quality chocolate decorations I admit!!!! Btw, if you haven’t figured out yet, that’s a wreath! Thank You! *😀

Christmas cake - The Cupcake Confession 02
But if you haven’t, you can still make this beauty for New Year’s! It’s just a perfect celebratory cake!
Like I said, I had the dried fruits soaking in brandy for nearly a month so the cake had a lovely rich flavour to it that I just cannot get over! If you haven’t, you can totally skip this step and soak them in alcohol overnight! If alcohol is not your cup of tea {hahaha, this is gonna sound funny}, you can soak it in black tea too!
😀
Told ya!
Okay, maybe it wasn’t that funny!

Christmas cake - The Cupcake Confession 03
So, here’s the Christmas cake that I have been longing to share with you!
Christmas cake
250 gms mixed dried fruits {currants, raisins, dates, prunes, apricots}
150 mls brandy
175 gms butter
200 gms all purpose flour
150 gms dark brown muscavado sugar
Zest of one orange
Juice of one orange
2 eggs + 1 egg yolk
½ teaspoon ginger
½ teaspoon clove powdered
½ teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
Method:
1. Soak your dried fruits in brandy {or black tea} overnight /1 month
2. After they have soaked and plumped up, add in the zest and juice of an orange
3. In a separate dry bowl, mix the spices and the flour, baking powder and baking soda
4. In another bowl, blend together butter and sugar
5. Add in eggs slowly
6. Tip in the mixed, soaked dry fruits
7. Mix well
8. Add the flour mix into the liquid mixture
9. Pour into a greased and parchment-lined cake tin
10. Bake in a preheated oven of 160 degrees for 1 hour and 30 minutes

To make the royal Icing:
Ingredients:
1 cup icing sugar
1 egg white
½ teaspoon lime juice
Method:
1. Add the lime juice to egg white
2. Beat with hand blender or in stand mixer till it gets frothy
3. Keep adding the icing sugar in small additions till it reaches a favourable consistency
4. If you want a firmer icing, you can add more icing sugar gradually

Christmas cake - The Cupcake Confession 04

Christmas Special # 3: Spiced Hot Chocolate Cupcakes

spiced Hot Chocolate cupcakes | The Cupcake Confession


So, lately, I’ve been ADDICTED to hot chocolate! And why not? Isn’t the weather just PERRRRRFECT to enjoy a nice warm marshmallowy cup of hot chocolate topped with EXTRA whipped cream just so you can own winter like a boss? I don’t think you can ever have too much hot chocolate especially when Christmas is around the corner and if you’re like me, struggling to get your new website all set up! But I’m not going to rant, ramble or complain {well, not today at least!} Christmas is less than 10 days away and I can’t even explain how excited I am! Hopefully, the post on my much awaited Christmas cake will be up on the new blog! Did I tell you I have a bowl of dried fruits soaking in brandy for nearly a month now? So, I’m going to be making a cake from those lovely plumped up dried fruits and other warm spices! Oh yum! But that is another post for another day. For now, can we please, pretty please, focus on these {errr, not the icing I mean!}

spiced Hot Chocolate cupcakes | The Cupcake Confession


I know, I am not the best at piping frosting on cupcakes but after this disastrous attempt at piping, I’m going to practice more to improvise!
But don’t judge these cupcakes solely on my poor icing skills! There’s so much more to these cupcakes and I am pretty sure you’re gonna enjoy it !!!!
So, like I was saying, my addiction to Hot Chocolate got the better of me and I had to transform the lovely warm drink into a cupcake!
I JUST HAD TO!
But, I tried to make this version slightly different from your more popular hot chocolate!
In the spirit of Christmas, I decided to add some warm spices and aromas to the cupcakes!
So, I boiled some milk with a handful of fresh spices {list in the ingredients section}.

spiced Hot Chocolate cupcakes | The Cupcake Confession

IMG_0011


And the result was just PHENOMENAL !!!!
Then there were some marshmallow chunks that I stuffed into the cake batter! But whilst they were baking, they just shot up to the top of the cupcakes and got concealed by the icing! But this stretchy ooey gooey warm marshmallow makes so much of a difference too!
Actually, there are many elements that are going to make the difference!
I’ve used a very simple cupcake recipe, almost the basic recipe for your regular chocolate cupcake except that I’ve added spiced milk and marshmallows and 3 different types of melted chocolates!

spiced Hot Chocolate cupcakes | The Cupcake Confession


YAY!!!!!!!!!!!!!!!!!
The icing was supposed to be a very simple whipped cream topping. But I wanted it to look like a Christmas tree enrobed in snow! {epic fail thanks to my piping skills!} So the green section has pistachio butter to lend the icing the lovely faint green colour and the white has popping candy! Isn’t Christmas all about celebration after all?

spiced Hot Chocolate cupcakes | The Cupcake Confession

Spiced Hot Chocolate Cupcakes

Ingredients:
For the Hot chocolate cupcakes:
  1. 1.       20 gms white chocolate
  2. 2.       20 gms milk chocolate
  3. 3.       20 gms dark chocolate
  4. 4.       75 gms butter
  5. 5.       2 eggs
  6. 6.       50 gms sugar
  7. 7.       1 tbsp cocoa powder
  8. 8.       100 gms self raising flour
  9. 9.       75 mls milk boiled containing the following spices
    1. a.      Cinnamon
    2. b.      Star anise
    3. c.       Cardamom
    4. d.      Cloves
 
For the frosting:
  1. 1.       1 cup double cream
  2. 2.       Sugar {as per taste} *
  3. 3.       Pistachio Butter**
  4. 4.       Popping Candy

 
*If you use Dairy Free whip topping {I use that one} there is no need to add sugar since it is already sweetened.
** the steps involved in making Pistachio butter are exactly the same as those involved in making WALNUT BUTTER, one of the very first posts on my blog.

Method:

  1. >First, prep the milk. Add the spices in the milk and bring to a boil. Keep it aside to cool.
  2. In a bowl, cream 60 gms of butter with the sugar. Add in the eggs one by one.
  3. Melt the 3 kinds of chocolates with the remaining 15 gms butter and add to the mix.
  4. Sift in the flour and cocoa powder.
  5. Pour the milk to create a smooth batter.
  6. Fill the batter into the moulds to less than half, pop in a marshmallow and cover with more batter.
  7. Bake in a preheated oven of 180 degrees C for about 17-18 minutes.
  8. Take it out and cool.
  9. In the mean time, create the pistachio butter whipping cream and the popping candy whipping cream.
  10. To make the pistachio butter, follow the same steps as in Walnut Butter.
  11. Whip cream until it gets stiff
  12. Take off half the mix in another bowl and add the popping candy.
  13. In the other half, add the pistachio butter and some green food colour if needed.
  14. Use a double piping bag and select a nozzle of your choice. Pipe on the cooled cupcakes.
  15. Top with sliced pistachio.


I hope you will try these and enjoy eating them as much as I enjoyed baking them!
PS: Christmas is almost just a few days away!!!!!!!!! YAY!!!!!!!!!!
 

Christmas Special #2 : Ginger and Cherry glass cookies

ginger cherry cookies 023

Christmas is just a few days away!!!! YAY!!

So, as I write this post, listening to Story of My Life by One Direction and dreading the fact that in a few hours, I’ll be getting dressed to college, I’m thinking about the season finale of Dexter that I watched last night!

I am sorry but I absolutely CANNOT get over this!!!! I did not expect for it to happen the way it happened!

For those who haven’t still seen it: SPOILER ALERT!!!!

I was totally rooting for a Happy Ending! I thought Dex would go away with Hannah and Deb would marry Quinn!{finally}

😦

How sad was the finale!

But these cookies helped me a LOT!

ginger cherry cookies 006

They made me forget about this depressing turn of events for a while!

And now I am slowly getting back to getting into Christmas mood!

Yessss!!!!!!!

So, I’ve finally made the decision to move to a self hosted WordPress blog!

Any suggestions that you would like to give? It would REALLY HELP!

So, I’m thinking of BlueHost and I’m opting for a premade theme! But since I have a little knowledge on CSS, I was thinking of making a few tweaks to the original theme to personalise it more…

ginger cherry cookies 016

I also designed my very own logo! And I am soooo excited I cannot wait to reveal it! J

Hopeully by the end of this week and before Christmas things will get sorted!

SOOOOO EXCITED!!!!!

And now back to these delicious crisp Christmassy cookies!

ginger cherry cookies 029

It’s more biscuity because I rolled it a little thin. And to make it a little festive, I added ginger powder to the basic cookie dough! Yes, the cookie dough is extremely basic with just flour, butter, sugar and an egg!Plus, I’ve been wanting to experiment with glass stained cookies for just too long! Then I came across these fantastic peppermint cherry rocks. And I was like….. YUSSSSS!!!! FINALLLLLLLY!

These cookies are too damn good to ignore! You have to make these! Excuse my poor quality of photographs!

I was so caught up with college assignments that i completely forgot that I had to photograph these babies! And it is only at around 6:30 in the evening did it strike me! And these are the results!:\

But they taste good! So, that’s a good thing right?

ginger cherry cookies 020

Ginger and cherry glass cookies.

Ingredients:

100 gms all purpose flour

50 gms salted butter

50 gms sugar

1 egg

1 tbsp ginger powder

Cherry peppermint rocks 1 for each cookie

{You can even use peppermint candy}

Method:

Preheat oven to 180 degrees. Combine all the ingredients to make the dough. Cut rounds; one big and one small in the centre. Pop the candy in the centre and bake in the oven for 10 minutes.

Yay!!!! Isn’t this so simple ! It takes only 30 minutes to prep everything and you’re done! Wooohooo!

Love!

Xx Samina.

Christmas Special #1: Zig-Zag Mince Rolls

mince pie rolls long shot | The Cupcake Confession

IT’S DECEMBER!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

YAY!!!!!!!!!!!!!!!!

This is undoubtedly my favourite month of the year and why not? Isn’t everything so cheery and happy at this time of the year?

It’s cold, sometimes freezing cold! But better than the sweltering, unbearable heat! Plus, it’s the Christmas month and it just so happens that I absolutely love love LURRRRRVVVVEEEE Christmas!!!!!

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