Baking with Merry

May the festival of lights, bring a world of sparkling joy, happiness, prosperity and contentment to you, to last you throughout the year. Happy Diwali to My Readers All Over The  World! When Subhashini Ramsingh of Fondbites made the Motichoor Kesar Gulab Cheesecake for Bake Along #43, I knew what I should be making for Diwali..... So, here is my special Diwali sweet to all my readers..... And wishing you all once again a "Happy and Prosperous Diwali' and do play safe with the crackers *smiles*........ Ingredients: Motichoor Laddu - 5 For the Cheesecake Cream cheese - 180 gm Condensed milk - 200ml Thick coconut milk - 1/2 cup Fresh cream - 200 ml Warm milk - 1/4 cup Saffron strands - a big pinch, depending on how strong you want the flavor to be. Gelatin - 2 tbsp Water - 1/2 cup For the Glaze Gelatin - 1 tbsp Water - 1/2 cup Gulkhand - 20 gmn Fresh cream - 20 gm Pink food colour - 3 drops Method...

Finally, it happened!!!I successfully baked a brownie without any fuss...*phew*...After two major failures (a hardened brownie and a charred brownie), I never had the courage to bake a brownie. But then, I badly wanted to bake one!! I found this brownie recipe in one of my baking bookings and set out to bake it with my fingers crossed.....And the finished product is what you see in the below pictures....*smiles* Ingredients: Recipe Source: Chocolate by Parragon Books Brownie Mix Unsalted butter - 3/4 cup (plus extra for greasing) Unsweetened cocoa - 3 tbsps Superfine sugar - 1 cup Eggs, beaten - 2 All-purpose flour - 1 cup Cheesecake Mix Ricotta cheese - 1 cup* Superfine sugar - 3 tbsps Egg, beaten - 1 Method: Preheat oven to 180 C/350 F. Grease a cake pan and line with parchment paper. Melt the butter and stir in the unsweetened cocoa and the sugar. Beat in the eggs, then add the flour, and stir to mix evenly. Pour into the prepared pan. For the c...