Strawberry Shortcake Cobbler

Its either the month of red or abundance of strawberry in the market that has desserts overflowing in my kitchen. I sometimes have to stop my cousins back from work to give away extra love :P

I think I may have to enroll myself to a gymnasium. I won't be indulging in how I'm hitting the realizing point, but that scary word which starts with an F and ends with T, this is where I'm heading too and it's daunting.

Sometimes I wonder how everyone who don't hit the gym choose to stay fit in the city. I am looking for ways to do so and any suggestions are welcome.

And to that thought, we must not waste this beautiful cobbler. Its yummy certified by Ozzy :)

This recipe was sourced from Recipe Girl

Recipe follows:

1 Cup All Purpose Flour
1 Cup Cornmeal
3/4 cup Sugar, divided
2 Tsp Baking Powder
6 Tbsp Butter, cold and cubed { I used salted and omitted Salt from the recipe}
1 Large Egg
1/2 Cup Milk, {I used toned milk}
450 Gms Strawberries, hulled and sliced

2 Tbsp fresh lemon juice

1 Tbsp Cornstarch

Procedure:

Preheat oven to 375 Degree F (190 degree C). Grease a pie dish.

Combine Strawberries, lemon juice, cornstarch and 1/4 cup of sugar in a bowl and let it sit for 15 - 20 minutes.

In another bowl, mix flour, cornmeal, baking powder and cubed butter. With your hands, lightly mix them together until it is incorporated. or you could use a pastry cutter to mix butter into flour.

Whisk an egg and milk together in a small bowl and add it to the pastry mix.

Scrape all of the strawberries and juices to the prepared pie dish and add spoonful of pastry mix on top of it to cover.

Bake for 25 - 30 minutes or until the top is golden brown and strawberry juice is bubbling on the sides.

Let it sit for 10 - 15 minutes to cool.

Serve warm with an ice-cream or whipped cream :)

Plum Swirl Cheesecake

Its a beautiful start of year 2015. The things are taking beautiful meaning and more importantly the move was not as bad as I was dreading it to be. This month flew by right in front of our eyes and we could do nothing. Almost nothing is what I meant.

The next month's anticipation has already started and soon the air will be filled with everything red and all the food blogs with strawberries. 

I have this perfect cheesecake for who do not like very sweet deserts. The plum preserve adds the right amount of sweetness and the tartness, ohh yumm! Annndddd its Red!

What all was I saying about filling skies with red and love? 

It's Plum swirl cheesecake!

Recipe follows:

For the Base:
12-14 Digestive Biscuits
4 Tbsp Melted Butter
2 Tbsp Granulated Sugar (Optional)

For the Cake:
1 Cup Cream cheese
3/4 Cup Heavy Cream
2 Tbsp Water {normal temp}
2 Tsp Gelatin
1/8 Cup Condensed Milk or Desired Sweetness

For the Topping:
Plum Preserve  {or any other as you desire}

Procedure:

Preheat oven to 350 Degree F (170 degree C) and grease eight inch spring form pan.

Crush digestive biscuits to fine crumbs, add sugar (optional) and melted butter to it. Press down the crumbs to a greased spring form dish.

Bake for 8-10 minutes until light brown.

Soak Gelatin in water for 2 minutes and melt on double boiler.

On a medium speed, whip heavy cream until it reaches soft peaks stage. Add condensed milk or desired sweetness.

Add melted gelatin and mix cream cheese beating the mixture until smooth.

Pour this mixture to the biscuit base. Add plum preserve randomly and give it a swirl by moving a skewer around. Refrigerate until firm. (Minimum of 4 hours till overnight)

Move cake mixture to fridge from chiller for 30 min before serving.

#NovemberRoad - Red Velvet Brownies

"I want to be different. If everyone is wearing black, I want to be wearing red."

Maria Sharapova

There's something about the color Red that keeps us enchanted. No matter how many forums and baking groups tell us about how Red Velvet has been done to death but come on, its Red! Its different!

Do you see Yellow behind the brownies? That is Ozzy's duck. She insisted her duck liked them the best and has to sit on the table. Umm..okay! 

These brownies were soft and crumbly and tasted awesome! They weren't very gooey like other brownies but they passed the yum test! So yay for me! 

Recipe follows:    

The recipe was sourced from How Sweet It Is

{Please note that I've cut down the sugar to 1 cup but the rest of the recipe remains same}

P.S. For NovemberRoad Project, all the recipes will be displayed as a link. I will not be writing about them until I make any changes to the same. Thanks.