Eggless Pineapple Upside Down Cake

Eggless Pineapple Upside Down Cake

Ingredients
Pineapple Slices (canned) – 6
Sugar for caramelisation – 5-6 tbsp
Water – 1 tbsp
Butter – 100g, softened
Milkmaid (Sweetened Condensed Milk) – 1 tin (400g)
Plain Flour (Maida) – 2 cup
Baking Powder – 1 tsp
Soda Bicarbonate – 1 tsp
Aerated soda – ¾ cup or (club soda/fizzy water/sparkling water)
Pineapple Essence – ½ tsp
For Garnishing
Cherries – few
Instructions
Preheat the oven at 180º C/ 350 F/ 155º C (for fan assisted oven), 10 mins before baking. Grease a 9” round cake tin with butter. Arrange the pineapple slices at the base of the tin. Add water to sugar & heat it in a pan till it melts and becomes brown. Pour hot caramel onto the pineapple slices and leave aside. Add Milkmaid to the softened butter and beat well. Add pineapple essence to this & mix well. Sieve together flour, baking powder and soda bicarbonate. Keep aside. Add flour & soda to the Milkmaid mixture, alternatively, starting & ending with the flour. Repeat the process till the flour & soda is used completely. Pour batter into the prepared cake tin and bake at 180º C for 35 to 40 minutes in the preheated oven. Remove from oven, loosen sides of cake using a knife and immediately turn onto a plate.
Notes
 Do not allow Pineapple upside-down cake to cool before removing from the tin.The caramelized sugar hardens and results in the cake sticking to the tin . The cake batter should be used for baking immediately after mixing the ingredients. If the batter is allow to stand, it loses its lightness.
 Storage:
 I stored the cake in refrigerator for upto 4 days.
source: Nestle Milkmaid

Starbucks Pumpkin Spice Latte Copycat {includes syrup recipe}

Starbucks Pumpkin Spice Latte Copycat {includes syrup recipe}

Pumpkin Spice Latte Recipe
Ingredients:
milk
espresso
Starbucks pumpkin spice syrup (recipe below)
Directions:
1. Add pumpkin spice syrup to the bottom of your mug.
2. Steam your milk. Pour a little milk into your mug and stir to combine with syrup.
3. Pull a shot or two (depending) and immediately add to your milk/syrup.
4. Top with the rest of your steamed milk and froth. Stir together. Enjoy!

                               Starbucks Pumpkin Spice Syrup

Ingredients:
1 1/2 cups water
1 1/2 cups superfine sugar
4 cinnamon sticks
1/2 tsp ground cloves
1/2 tsp ground ginger
1 tsp ground nutmeg
2 tablespoons pumpkin puree
Recipe:
Combine the water and sugar in a saucepan.
Simmer over medium heat, stirring occasionally, until the sugar dissolves.
Add the spices and the pumpkin and continue to simmer for about 8 minutes, stirring frequently. Do not boil.
Remove from heat and strain the syrup through cheesecloth, tea towel, or strainer. Depending on the type of strainer you use, you may need to strain the syrup twice.
Allow the syrup to cool, then refrigerate the syrup in a tightly closed jar for up to a month.

Homemade Cinnamon Coffee

Homemade Cinnamon Coffee

Ingredients:

10 cups of water
3 whole cinnamon sticks
3 heaping teaspoons brown sugar
1 cup ground coffee (unflavored)
1 teaspoon cinnamon
whipped cream (optional)

Directions: 

1. Pour 10 cups of water into your drip coffee machine. 

2. Put 4 whole cinnamon sticks and 3 heaping teaspoons brown sugar into the glass pot. 

3. Put 1 cup ground coffee and 1 teaspoon cinnamon into the brew basket. Brew and stir it well. (the longer it sits, the better it gets!)

Cinnamon Mocha Coffee

Ingredients

1/3 cup ground coffee (not instant coffee granules)

3/4 teaspoon ground cinnamon

1 cup 2% milk

2 to 3 tablespoons sugar

2 tablespoons baking cocoa

1 teaspoon vanilla extract

4 cinnamon sticks, optional

Whipped cream, optional

Directions

In a coffeemaker basket, combine the coffee and ground cinnamon. Prepare 4 cups brewed coffee according to manufacturer's directions.

Meanwhile, combine the milk, sugar, cocoa and vanilla in a saucepan. Cook over medium-low heat for 5-7 minutes or until small bubbles appear on the sides of the pan, stirring occasionally (do not boil). Pour hot milk mixture into four coffee cups, then add cinnamon-flavored coffee. Garnish with cinnamon sticks and whipped cream if desired.

Mocha Coffee

Mocha Coffee

Ingredients:
Evaporated milk 14 oz (1 can)
Strong coffee 2 cups
Hot water 1 cup
Cocoa powder ½ cup
Sugar ½ cup
Method:
In a saucepan, mix the cocoa powder and sugar. Add the hot water and whisk lightly until smooth. Heat gently for 2 minutes until the mixture turns thick, stirring constantly. Add the evaporated milk and the coffee. Heat to just boiling, beat, then serve.