Cauldron cake? In the first series of Harry Potter, these cauldron cakes were in the Hogwarts express! These cakes consist of devil's food cake cupcakes dipped into a rich chocolate glaze and filled to the brim with marshmallow filling.
A year has gone by cannot believe it at all, so I say every year, wondering how did it go? where did it go? what did I do ?.  Every Important day, Festivals etc.., I never come out to blog about it, nor write any post which should be something interesting to people who might come here to read about, that's just a thought though.  Every year I keep thinking I will write something that might be Interesting, catchy, cheeky, etc.., but dear God I am happy I am not so talented.
I decided eventually I will write and recollect all my 2012 posts the best ones or the worst ones.  Oh! no, I really don't have that much patience, reminiscing about the things of past year. Personally, I haven't done much,   Well, coming to the year 2012 has been had its own ups and downs.  I have been very happy with my kid's progress, only me I have been having a lot of ups and downs with my health. well, let me not get into my everyday moaning, This will be my last post of the year Hoping that this year will be really a Happy one, for each and everyone of you, bringing you all the joy and things which you wish for, Hope the world sees better things in future, Lots of things which has saddened lives of lot of people happened hoping that they never get repeated again.

300 grms White Bread Flour 

2 tbsp Raw Sugar

1/2 tsp salt

1 tbsp Dry Milk powder

1 and 1/2 tsp Dry yeast

2 tbsp luke warm water

1 Cup water

40 grams Cornflour water roux 

30 grams Butter

5 tbsp Sugar

2 tbsp Cake flour

4 tbsp Corn starch

2 tbsp Cocoa Powder

200 ml Milk

100 ml Double Cream
60 gms Dark Chocolate

1 tsp Liquid Glucose

For the Coronet Moulds:
Chart paper measuring 12.5 cm x 12.5 cm - 12 Nos
Foil measuring 15cm x15 cm - 12 nos.
Stapler

METHOD:
In a bowl dissolve Instant yeast in  2 tbsp of luke warm water with a tsp of sugar and leave it aside for 5 minutes
Meanwhile In a large bowl take the remaining sugar, flour, milk powder and salt, Mix well combined to this add the dissolved instant yeast and cornflour water roux.
Combine well enough, now start adding water to make it into a dough
Spread the dough a little bit then add the butter until it is well incorporated**.
The dough is super soft now, keep it in a oiled bowl and cover it with a cling film until it is double in size. It might take 1 to 1 and 1/2 hour depending upon the temperature.
You all remember I think 2 weeks back we had a wonderful summer, and to my astonishment the dough rose within an hour. Meanwhile while the dough was rising...

Lets make the Chocolate custard....
In a bowl take cake flour, sugar, cocoa and corn starch and mix well together with the help of a sieve.
Warm the milk about 40 seconds in MW/ luke warm then add all the above ingredients and blend well together without any lumps then strain this mixture into a bowl.
Switch on the stove and start boiling add double cream and continuously keep stirring as it will start to thicken, Once it becomes thick take it off the stove and keep aside.
To this immediately add chopped butter and mix until well incorporated.
Next add grated chocolate and tsp of Glucose combine well until smooth.
Transfer this into a bowl and cover it with a cling film or a sheet,  that is the cover must touch the custard  not the top of the bowl this is prevent the custard forming a skin and set it in a bowl of Ice cubes or refrigerate. until needed.
Meanwhile your bread would have risen.

Let's make the Coronets now....
To check that the bread has risen, coat  your finger in  flour and poke your finger into the bread dough if the hole you made doesn't close back then it is well risen and you can go to your next process. otherwise leave it for some more time until well risen.
Preheat the oven to Gas Mark 5/180 degrees just before 1/2 an hour and a bowl of hot water in the base.
On a floured surface put the risen dough and punch it down, (punching means don't give a hard one, just press it down so the air is released but handle the dough gently).
I weighed the dough it weighed 540 gms and then I divided the dough into 45gms each and made 12 Coronets.
When you are making each one of them cover the rest of the dough in a tea towel.
If you are using coronet moulds grease them with butter, as I did not use moulds and made my own with foil, I did not grease them.
Roll each ball into a long strip, make one side thinner and thicker towards the other end.
Starting from the tapering end, press the thinner portion at that end and start twisting it around the mould and pinch it inside, pressing to close that end.
Leave it on a grease proof paper and cover it again.

I made 6 at a time, while I was making the first 6, I kept the other half of the dough in a box and kept it in the fridge, as I had made only 6 moulds.
Once all of them are done, cover it and leave it for an other 20 to 30 minutes depending upon the temperature, giving time for the coronets to rise again.
Give a milk wash.
Place the coronets in the middle rack and bake for about 15 to 20 minutes depending upon your oven or until it is Golden in colour.
Remove the Coronets on to the wire rack, give 5 to 10 minutes and gently remove the coronets from the mould until it cools down.
It can be stored in a air tight container until needed.

Let's Assemble the Coronets now:
Fill the Chocolate custard in a piping bag or a plastic bag,
If using a plastic bag cut of at the corner making a hole.
Squeeze the chocolate custard into the coronets until it is completely full.
Repeat for all the other coronets
Serve it with a warm cup of coffee, milk or tea.

Let's  make our own mould :
cut the craft sheet and aluminium foil to the measurements as said above, draw a line in the middle of the paper that is a diagonal line, turn the sheet into a cone shape keeping it as the middle point and complete it and  cut of the top into a circle, and staple the meeting point or the overlapping point.
Now take the Aluminium foil, and roll the crafted coronet mould into it completely, and fold in the extra portion at the top end into the inside of the mould and the squeeze the overlapping sheet into the mould.
Now your coronets are ready to rock !!.

My Tips:
**Use a food processor, I do not have a food processor but these days I use my wet grinder which has a atta kneader (for kneading chapati dough), which acts as my food processor, as I suffer from pain in my shoulders, it is very difficult for me to knead dough for bread, so this is my method for kneading the dough. I take it out and knead it a bit more in hand just for my own satisfaction.
I used liquid Glucose, so it wouldn't become too hard, I used extra corn flour for substituting eggs, the chocolate custard was not too hard or not too soft, it maintained its shape.
I would like to thank Gayatri for being patient with me.., and for this wonderful opportunity to bake these..
This is also yeast spotted....

The famous Neiman Marcus Cookies are made with ground Oats and Choco Chips from the popular email chain that flooded the Internet for years.

At last I have decided I am not going to sleep until I publish this post, which had to be on the 24th, the deadline for the Taste and create started by Min of the Bad girls kitchen I am back with those group of people with whom I enjoy this.., so this month I was paired up with  Bizzy Bakes, as she says - that she is an avid baker, She loves baking, she has a wonderful blog with loads of recipes and Muffin Monday and come bake with Bizzy.., hop on to her blog to find to more.....Coming to this recipe - This recipe is called Neiman Marcus Cookie - I had heard a similar story about the other recipe and this seems to end up just the way. Here is a little story from Wikipedia.
Neiman Marcus - is a luxury speciality retail department store operated by the Neiman Marcus Group in the United States. The company is headquartered in the One Marcus Square building in Downtown Dallas, Texas,^[1] and competes with other department stores such as Saks Fifth Avenue, Barneys New York, Lord & Taylor, Nordstrom, Von Maur and Bloomingdale's. The Neiman Marcus Group also owns Bergdorf Goodman speciality retail department stores on Fifth Avenue in New York City and a direct marketing division, Neiman Marcus Direct, which operates catalogue and online operations under the Horchow, Neiman Marcus and Bergdorf Goodman names.
So then what is the story behind this departmental store...., 

The "Neiman Marcus $250 Cookie Recipe" story

Hi Everybody, Hope you are all doing well, It's been about a month or so I posted anything in my blog!, I had completely deserted my blog, poor thing :(, my kids kept asking me, mom won't you post anything at all..., So here I am again..., I would have still postponed my coming back, If it wasn't for SRC.  Yup  it's SRC time again, and I am sitting and typing this late in the night, as I did not want to orphan a blog, whenever I read a blog was orphaned because of some reason, I always keep reminding myself I will not let down our team, it's team spirit you see hahaha :).
Moving, cleaning, organizing, setting up Oh! yes been a hectic schedule from past one month...Yes I moved into a new home the beginning of December and I had no net connection and my house was not a home with things lying around everywhere and It's been so hectic, kids having their exams so help from their side was almost nil, so H and me had more share of work to do, Of course kids would bring in stuff when I packed everything, with this I had to sort out my kitchen so I could stir out something and eat, I did a bit of baking, I had a Electric cooker, I was scared to bake in it, but felt good when I baked, I thought baking much quicker than the Gas cooker, but my stove top cooking took long so last week I changed the cooker back to Gas. well, I am getting there.., sorting out everything.., tired long hours of hard work.
Oops let me stop here, I think you all know about SRC - The Secret Recipe Club by this time, started by Amanda now co-hosted by Jane, Tina, Angela and Tami.
I have been a good girl and promptly participating every month without missing..., I am in Group C and Angela of Big Bears wife being our hostess had assigned me to  Josie's Kitchen, A very lovely blog, Josie - I liked the way she writes, so homely I thought, she writes and blogs about all the things about her family, food and the way she enjoys cooking, baking and even her mishaps which makes it more nice, I being a vegetarian had very few options in her kitchen, so I looked into her baking section (well I think you know by now I love baking, can't help it) the first thing which caught my attention was her Pumpkin flan, as I always If I am going to try anything from anybodies blog, I like to try their family recipe or their original recipes, and this she says is her family recipe, but the thing missing was the flan tin which I couldn't find it anywhere here (I only searched nearby my place! around 10 miles), then I loved her Rainbow cake it's beautiful with so many colours, hats of to her patience, she says she uses her Dominican Recipe for this cake, well, I never dared to venture that as I was short of time and above all patience.., So as you can see I made these Orange and  Ginger cookies -  funny thing, I seem to get stuck to orange all the time, I have to post a few of them which are in my draft, and did I regret nope, I baked them enjoyed every bit of it, so delicious they were, My kids first holiday cookies....Only I did make a few changes to the recipe not much but a tiny twist.
As it said Orange and I saw all these oranges lying around in my kitchen basket I just decided why not use the oranges so here is my recipe..., Please do not laugh at my photographs as it is very late in the night and I couldn't do anything better in my mobile phone camera, If you want to know the truth  JUST BAKE IT....ORANGE AND GINGER COOKIES - EGGLESS

Recipe Source: Josie's Kitchen adapted with minimal changes

INGREDIENTS:
4 oz butter
1 3/4th Cup Self Raising flour
2/3rd cup Sugar
1 tbsp Dried Ginger
Pinch of Salt
1/2 Cup Golden Syrup
1/2 tsp Baking Soda
1 Egg (which I omitted)
Orange Rind from One Orange
1 Orange
9 slices of Terry's Orange chocolate

ORANGE SYRUP
I made a Orange syrup Kind of I really don't know what to call this, I took one orange grated the rind then sliced of the white skin from the orange then sliced them into thin rounds. Took a thick vessel added one cup of sugar and one cup of water then added these Orange circles into it and boiled them for around 1/2 an hour in a low flame, and kept aside to cool.

METHOD:
Preheat the oven to 325 degree F/Gas mark 3
In a large bowl I took the grated rind of orange, sugar, Golden syrup, Dried Ginger,  melted Butter, salt and  Baking soda  mixed them well together.
Then from the Orange syrup I took out the Orange segments added them into the bowl and mixed them thoroughly kind of mashed them not too much though.
Then chopped Terry's Orange chocolate added them to the bowl with the self raising flour, mixed them thoroughly
Lay a butter paper/Baking parchment on a Baking sheet and put a spoonful of the batter with giving 2 and 1/2'' apart as this spreads!
(The first time I baked I hadn't given not too much space and even spread them a bit, was a little mess, they spread so big)
Keep an eye on them bake around 8 to 10 minutes and take it out to cool down
Not to worry they peel out nicely., may be a little bit sticky, might be because of the fresh fruit in it, and the cookies were quite a bit on the softer side.
Next time I want to bake with whole wheat flour may be a bit extra flour and may be they might turn out harder, but nonetheless the cookies were damn good and with a Gorgeous smell.

I was careful the next time,  just a dollop of the batter and baked them.... they came out cute.., but none was left when I came back to take photos!.
The biggest culprit was H, as it was more on the sweeter side, he couldn't resist, I know all of them would be gone by morning as they holidays and they are sitting and watching a movie..

Thanks Josie your Holiday cookies were enjoyed by family and friends hoping to make these soon and take it to my sis for christmas party.....

Here are a few of my favourite things baked my lovely blogging buddies from our team of SRC... check out...
c you soon with an other recipe soon.....

 

Fold this wet batter into the cake pan and stick it in the oven for around 40 - 45 minutes or until the skewer comes out clean.

I had some friends over at dinner and they don't like to eat eggs, so this was perfect for the dessert, they loved it very much, well I couldn't keep my hands off it, I kept eating it, It was so lovely and delicious, thanks shireen for this lovely reicpe. you can see from the close up, how well it turned outl

This is my submission for Blop Hop wednesday you too make it and enjoy it..., as we all did...

Check out this link to see what others have been doing.... here