Christmas carols, cakes and cookies

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Oatmeal Cinnamon Cranberry Cookies

Jelly cake with chia seeds and exotic fruits

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Jelly cake with chia seeds and exotic fruits

Whole Wheat Vegan Dark Chocolate Brownie

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Whole Wheat Vegan Dark Chocolate Brownie

The non-corporate cookie

Namrata varshney
For Namrata, who was comfortably placed in the corporate world, it was the realization of becoming a home chef that led her to leave the boardroom and return directly to the kitchen. “I’ve been baking since I was in sixth grade, so it was a natural fit for me. I supplemented it with a course at AMA, and now I know a lot of people enjoy what I do and look forward to my creations, ”says Namrata.
Speaking of her first cupcake order, Namrata also remembers her 5ft Jungle Book cake, her first mega order among the tons she now receives daily. “There is always a price struggle. People think home chefs are cheap, I wonder why? Namrata asks. Aspiring to join a formal baking school to learn the nuances of baking and its business, Namrata is ready to venture into an exclusive studio and outing format once she gets her confidence enough.

Oatmeal Cinnamon Cranberry Cookies
Ingredients
125 g of refined flour; ½ teaspoon of ground cinnamon; ½ teaspoon of baking soda; little spoon of salt ; 150 g of oatmeal; 115 g of unsalted butter; 100 g of light brown sugar; 50 g of powdered sugar; 1 large egg at room temperature; 1 teaspoon of vanilla; 150 g dried cranberries
directions
Combine the flour, cinnamon, soda and salt. Stir in the oatmeal. In a separate bowl, beat the butter and sugars, add the egg and the vanilla beat until pale. Add dry ingredients to your butter mixture. Stir in the cranberries. Cover the dough with cling film and refrigerate for at least 30 minutes. Make balls with the dough and press them lightly on a baking sheet lined with parchment paper. Bake at 180 ° C in a preheated oven for 8 to 10 minutes or until edges are golden. Transfer to a wire rack, let cool a bit before serving.

gourmet delight

Abhinav Kshitij
I tried a range of his products – cupcakes, sponge cake, brownies. It brings the purity of family cooking with the taste of a professional bakery.

Vibhuti Bhargava
Namrata’s jungle book themed cake for my daughter’s birthday was beyond words. Namrata easy to talk to, has amazing ideas and magical hands!

Baker’s Nest-Best
Reema bhatia

She could be the perfect example for those who wish to know the best way to fight “empty nest syndrome”. With two daughters and a son, Reema has spent most of her life caring for family and friends at festivals and special gatherings. “We never ordered a cake from outside. Everyone loved my cooking and then, one fine day, my family forced me to make it my job and I took off, ”Reema remembers.
Starting with company members and basic packaging, Reema has come a long way in bringing cakes and other baked goods to customers across town.
“I like to wow my clients. Recently I baked a cake for a children’s party; it was an overload of chocolate and by the time they cut it the gems spilled out, the kids were so ecstatic, ”says Reema.

Jelly cake with chia seeds and exotic fruits
Ingredients
For the fruit layer: 2 cups of mixed fruit (kiwi, strawberries and dragon fruit with a hint of coconut and chia seeds); 70 g of powdered sugar. For the coconut layer: 190 ml of coconut cream; 4 tablespoons of powdered sugar; 1 vanilla bean; 1 tablespoon of gelatin
directions
Add a little coconut powder to the hot water and mix well. Later add gelatin to make a jelly; make sure there are no lumps. Continue to gradually add the fruits of your choice layer by layer. Make sure the same is properly refrigerated and served.

gourmet delight
Rajeev chajjer
The way Reema turns cakes into totally healthy desserts using wheat flour and jaggery / dates as a sweetener is amazing. Her cakes and cookies are suitable for all occasions.
Anita
Reemaji’s Seasonal Fresh Orange Cake is my all-time favorite. She has some really interesting flavors in cakes like pudina, peanut butter, orange coffee, et al.

The ‘Detective’ Baker
Pank-tee Shah
If he wasn’t a baker, Pank-tee would certainly become a spy. “I have met some newbie home chefs pretending to be clients, trying to brainstorm ideas. I am appalled. Why not ask in advance, I’ll help you, ”exclaims Pank-tee. Not only is she open to her recipes, she is also open to learning. “A lot of trial and error has shaped my career as a home chef. Before the pandemic, I used to meet all clients personally, interact, seek feedback, and understand their needs. It helped me shape my production. But now it’s not the same, ”adds Pank-tee. Yet his creations have gone from ordinary bakery items to amazing cakes like Barrel Cakes with alcohol (substituted for a soft drink for Ahmedabad).

Whole Wheat Vegan Dark Chocolate Brownie

Ingredients
2 cups of wheat flour, 1 cup of unsweetened cocoa; 2 drops of vanilla essence; 1 ½ cups of chopped walnuts; 1 teaspoon of salt, 1.5 teaspoon of baking powder; 1 ¼ cup walnut oil (you can use any oil you like); sugar to taste; 1 cup of water
directions
Preheat the oven to 180 ° C for 10 min. Grease the baking sheet with butter or oil. Meanwhile, start with the brownie dough. Sift all the dry ingredients into a bowl. Add half of the chopped walnuts (use the rest for garnish). Now add all the wet ingredients one by one. Add water in two portions. Mix gently using a whisk or a spatula, the dough should not be liquid or stiff. Transfer evenly to your greased pan and garnish with chopped walnuts. Bake in a preheated oven at 180 ° C for 20 minutes. Once cooked, let it cool completely. Cut and serve.

gourmet delight

Alka shah
Pank-tee is so humble, his recipes are easy to prepare, and all the ingredients are readily available at home! She is always there to help 24/7.

Akshat Parikh
The presentation and personalization of his cake according to the customer’s needs is perfectly executed! She makes yum and beautiful cakes and desserts.


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