Cherry Cream Cheese Pound cake

Cherry Cream Cheese Pound cake!

 

Cream Cheese pound cake with cherries

Everything about this cake sounds dreamy. It is an indulgent affair and not for the whole-wheat-carrot-cake type of a day.

Pound Cakes are heavy. With so many eggs in them they can be filling. But so delicious and creamy. And add some cream cheese in the mix, you have a delectable buttery, cheesy cake. The mild tartness of the cherries goes very well with the cake and makes it very flavourful.

Cherries are in season right now, and I must have used about 40-50 un-pitted cherries on top of the cake I love how that looks. My little baby boy Arjun helped me make the decoration and gave me one cherry at a time while I placed it on the cake. Loved doing that.

This cake serves 8, has to be sliced thinly while serving. Perhaps with a cup of coffee, like the French.

Cherry Pound cake

Cherry Cream Cheese Pound Cake

What you will need:

  • 3 cups maida – all purpose flour
  • 1 tsp baking powder
  • 1/4 teaspoon baking soda
  • 1 and 1/2 cup butter at room temperature
  • 220 gram cream cheese, I use D’lecta
  • 2 and 1/2 cup granulated sugar
  • 2 and 1/2 teaspoon vanilla
  • 6 large eggs

Cream Cheese Chocolate Frosting

  • 125 gram cream cheese, cold
  • 50 gram Amul butter
  • 300 grams icing sugar, sifted
  • 1 teaspoon cocoa powder
  • Fresh cherries for decoration

What to do :

  1. For the cake, sift the all purpose flour + baking powder + baking soda and keep it aside.
  2. In another bowl, whisk room temperature butter and cream cheese together, add vanilla extract.
  3. Now add granulated sugar and whisk.
  4. Add the eggs one at a time, whisking till it gets fully incorporated.
  5. Pre-heat oven to 180C.
  6. Line two 8 inch pans with a parchment paper at the bottom and butter and flour the sides.
  7. Pour the prepared batter in the pans and bake in a pre-heated oven for 25-30 minutes till a skewer inserted in the centre comes out clean.
  8. Remove from the pan and let the cakes cool completely before frosting.
  9. To make the frosting, take all the ingredients in a bowl and whisk till it comes together to form a smooth frosting.
  10. Place one cake on a plate or a wooden board, frost it lightly and then place the second cake on top. Again frost the sides lightly, scraping of any excess frosting.
  11. Put about 1/4 cup of frosting on top of the cake and spread evenly.
  12. Put the cake int he fridge for 10 minutes so that the frosting sets a bit before placing the cherries on top.

Cherry pound cake slice

Notes :

  • If you live in a hot humid place, it is better to keep the cake in the fridge. Bring it to room temperature for half hour before serving.
  • The mild cocoa flavour in the frosting helps balance the cheesy frosting.
  • The pound cake recipe is taken from Joy of Baking

Balsamic Mushroom Pasta and the end of my maternity leave

This week is the last week of my maternity leave and I will soon resume work. It is difficult to believe that it’s been 3 months since I gave birth , since the first time my baby boy tightly held my little finger till his fingertips looked white. He still does that, but now he wants to firmly hold on to my index finger. And he looks directly into my eyes, follows me as I move from one side to the other while doing my chores and sometimes I just move to check his ability to follow me. He has also graduated from ‘newborn’ clothes to ‘3-6 months’ set of tee shirts and onesies. And my little boy now generously showers everyone with that toothless gummy smile.

I talk to him a lot. I tell him how momma needs to go to office now, but his ajji will take care of him. He coos as if he understands, but makes me promise him that I will cuddle and hug him as soon as I come home. I promise, he animatedly waves his hands and I pick him up. He is my son, we have a connection and he knows momma will be happier when she works.

As for me, it’s been four months since I am at home. Initially bed rest for a month and then these three months. Now that my baby has a set routine, it gives me time to think of things beyond him. I have to restart from the basic things. I have nothing to wear, pregnancy has made me an L from an M and I need to go shopping. My hair is in a frizzy mess, good foot wear is non existent and my sense of traffic has gone for a toss. I ride my two wheeler at the speed of 20, because after being home-borne for 4 months, even 20 kmph seems very fast. I gotta get back on track before I can resume work.

It’s strange the ways in which motherhood can change you. It has made me paranoid. I worry over his every sneeze, try to monitor his next milestone and insist on placing his blanket exactly at the same place every night.  Moreover I am constantly worried that something might happen to me when the baby is so fully dependent on me. Every fast approaching vehicle feels as if it will bump into me and give a bloody fracture. And so I need to start working. I need to start spending some amount of time away from baby worries otherwise it would make me go crazy.

My baby is exclusively breastfed and I plan to continue that for another 3 months. Office is close by so I can drop in for his feeding times and perhaps also express milk for alternate feedings. It’s a good thing, I will be on my toes. And anyway work expands to fill the time available. So I guess I will be able to do justice at my workplace too.

This baby boy and hence we as parents are lucky. He has one set of grandparents living with him (or we living with them) and another set of grandparents just 5 minutes away. And all four of them dote on him and are indulgent babysitters. It makes it so much easier for me to go out, knowing that he is in very good hands. In fact it becomes my responsibility to be very efficient at work and at home since I have a strong support system.

But right now when I look at him having a conversation with his beloved ceiling fan,  I wonder if I will constantly miss him while at work.

May be. But I need to slightly detach to attach better.

Xoxo,

Loving mama

*******       *******       *******

For the last few days, I have been baking and cooking a lot. Experimenting with new flavors and textures. And one such byproduct is this Balsamic Mushroom Pasta. I like my pasta little well cooked so that it melts in the mouth with the creamy balsamic glaze. Without much ado, presenting a simple pasta dish which can be whipped up in half an hour.

Mushroom pasta

Balsamic Mushroom Pasta

What you will need :

  • 2 cups mushroom, washed and sliced
  • 2 tablespoon butter + 1 tablespoon olive oil
  • 4 garlic cloves finely chopped
  • 1 teaspoon salt
  • 1/4 cup cream
  • 1/2 cup milk
  • 1 cup penne, cooked al dente for 10 to 12 minutes or as per instructions on the packet
  • 1 cup water in which the pasta was boiled
  • 3-4 tablespoon balsamic vinegar / balsamic glaze
  • 2 cubes or 40 gms Cheedar cheese cubes, grated
  • dried oregano, basil or other herbs as per taste

Pasta in a pot

What to do :

  1. In a big pot, melt butter and olive oil. Add the mushrooms and let them cook on medium heat till soft.
  2. Then add the chopped or crushed garlic and stir.
  3. Ad the cream and salt and mix well on low heat.
  4. Then add the pasta to this. Mix well.
  5. Add water and milk to the pan and cover and cook for about 10 minutes on low heat so that the sauce gets creamier and coats the pasta well.
  6. Then add the balsamic glaze, stir well. Add the grated cheese, dried herbs and stir well.
  7. Serve when hot with some red chillies or paprika.

Pasta in a pot and bowls

Caramel sauce

Traditionally, we have been using some kind of a caramel sauce in all sorts of Indian sweets in some form or the other. That includes melting sugar with a drizzle of water or milk.

In this caramel sauce, the major difference is that there is no water involved at all. Hence you have to be stirring it constantly  lest it burns. Caramel is notorious for turning bitter very quickly, but being attentive in those 10 minutes while cooking , will definitely help.

Yield : 280-300 gms caramel sauce

Ingredients :

200 gms powdered sugar

90 gm butter

120 gm fresh cream

Method and directions :

CARAMEL FINAL collage

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Home-made Chocolate

My fondest memories of going to my granny’s house in Pune have been of the time when she would be be making this chocolate and the resulting sweet aroma that would fill up the entire house. Her sari would smell of the cocoa and cream for an entire day and I would go and hug her several times just to feel the scent of that warm chocolate.

This one here, is her original recipe, true to the last bit and believe it or not, has just 4 simplest ingredients. None of the fancy-shmancy oven or olive oil or that baking soda blah blah.. Just some fresh white cream, milk powder , cocoa powder and sugar. And cooking it in a pan on the stove top. Easy and chocolaty. Need i say more??

chocs stacked

Serves : A group of people

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