No-Bake Espresso Cremes Brulees
Strawberry Eclairs
6 ounces white chocolate, coarsely chopped
3 large egg yolks
2 tablespoons instant-espresso powder
2 tablespoons granulated sugar
Coarse salt
1/2 cup heavy cream
1/4 cup whole milk
1/4 cup raw sugar
1. Place chocolate in a heatproof bowl. Arrange four 4 1/2-inch creme brulee dishes (1 inch deep) on a baking sheet. Freeze.3 large egg yolks
2 tablespoons instant-espresso powder
2 tablespoons granulated sugar
Coarse salt
1/2 cup heavy cream
1/4 cup whole milk
1/4 cup raw sugar
2. Meanwhile,
whisk together yolks, espresso, granulated sugar, and a pinch of salt
until sugar has almost dissolved. Bring cream and milk to a boil in a
saucepan; gradually whisk about half into yolk mixture. Return mixture
to saucepan; whisk. Cook over medium-low heat, stirring, until mixture
is thick and reaches 175 degrees on an instant-read thermometer, about 6
minutes; pour over chocolate, and whisk until chocolate has melted and
is smooth. Divide among molds, and freeze until firm but not frozen, 45
to 55 minutes.
3. Sprinkle 1 tablespoon raw sugar onto each custard; shake off excess. Caramelize tops using a handheld kitchen torch.
1/4 cup whole milk
1/4 cup water
1/2 stick unsalted butter
1/2 teaspoon coarse salt
1/2 cup all-purpose flour
2 large eggs
Vanilla Cream
Macerated Berries
Confectioners’ sugar, for dusting
1/4 cup water
1/2 stick unsalted butter
1/2 teaspoon coarse salt
1/2 cup all-purpose flour
2 large eggs
Vanilla Cream
Macerated Berries
Confectioners’ sugar, for dusting
1. Preheat oven
to 400 degrees. Line 2 baking sheets with parchment. Bring milk, water,
butter, and salt to a boil in a medium saucepan over medium-high heat.
Remove from heat, and stir in flour. Return to heat, and cook, stirring
constantly with a wooden spoon, until mixture pulls away from sides of
pan, about 4 minutes. Transfer to the bowl of a mixer fitted with the
paddle attachment. Mix on medium speed to cool slightly, about 1 minute.
With machine running, add eggs, 1 at a time, mixing well after each
addition. Transfer dough to a pastry bag fitted with a 1/2-inch round
tip.
2. Pipe twenty
2 1/2-inch-long eclairs onto each sheet. Bake until eclairs rise and are
golden brown, 20 to 25 minutes. Transfer to wire rack to cool.
3. Split
eclairs in half lengthwise using a serrated knife. Pipe vanilla cream
onto eclair bottoms. Spoon macerated berries on top of cream, and
sandwich with eclair tops. Dust with confectioners’ sugar. Serve
immediately.
4. Bake the mini eclairs the day you plan on serving them.
Lemon Tartlets
Almond Cheesecakes
6 large egg yolks
1 tablespoon finely grated lemon zest, plus 1/2 cup fresh lemon juice (about 3 lemons total)
3/4 cup granulated sugar
Pinch of salt
1/2 cup (1 stick) cold unsalted butter, cut into pieces
Lemon Tartlets
Almond Cheesecakes
6 large egg yolks
1 tablespoon finely grated lemon zest, plus 1/2 cup fresh lemon juice (about 3 lemons total)
3/4 cup granulated sugar
Pinch of salt
1/2 cup (1 stick) cold unsalted butter, cut into pieces
For the Meringue Caps
3 large egg whites, room temperature
1/2 cup sugar
3 large egg whites, room temperature
1/2 cup sugar
For the Shells
1/4 cup (1/2 stick) unsalted butter, melted
2/3 cup confectioners’ sugar, sifted
2 large egg whites, room temperature
1/2 cup sifted all-purpose flour
1/2 teaspoon pure vanilla extract
1/4 cup (1/2 stick) unsalted butter, melted
2/3 cup confectioners’ sugar, sifted
2 large egg whites, room temperature
1/2 cup sifted all-purpose flour
1/2 teaspoon pure vanilla extract
1. Preheat oven
to 325 degrees. Make the shells: Put butter and sugar into the bowl of
an electric mixer fitted with the paddle attachment; mix on medium-high
speed until pale and fluffy. Mix in egg whites, one at a time. Mix in
flour and vanilla.
2. Spoon 1
scant teaspoon batter onto a rimmed baking sheet lined with a nonstick
baking mat. Using the back of a teaspoon, spread into a 3-inch circle.
Repeat 4 times. Bake until golden, 10 to 12 minutes. Immediately
transfer cookies, one at a time, to inverted small tartlet shells or
brioche molds; gently press to shape. Let set, about 30 seconds. Repeat
with remaining batter. If cookies become too cool to shape, return them
to oven for 20 seconds. Shells can be stored in an airtight container up
to 3 days.
3. Reduce oven
temperature to 200 degrees. Make the meringue caps: Put egg whites and
sugar into the bowl of an electric mixer set over a pan of simmering
water; whisk until sugar has dissolved. Attach bowl to mixer fitted with
the whisk attachment; beat on medium-high speed until stiff peaks form
and meringue is cool, about 10 minutes. Transfer to a pastry bag fitted
with a 7/16-inch star tip (such as Ateco No. 825). Pipe 20 spirals,
1 1/4 inches round and 2 inches high, onto baking sheets lined with
parchment, spacing about 1 inch apart. Bake 20 minutes. Reduce oven
temperature to 150 degrees. Bake until dry but not brown, about 2 hours
more. Transfer meringues to a wire rack; let cool completely. Meringues
can be stored in an airtight container up to 3 days.
4. Make the
curd: Whisk egg yolks, lemon zest and juice, and sugar in a heavy,
medium saucepan. Cook, stirring constantly, over medium-low heat until
mixture registers 160 degrees on a candy thermometer, 8 to 10 minutes.
Remove from heat. Stir in salt. Add butter, 1 piece at a time, stirring
after each addition until smooth. Pour curd through a fine sieve into a
medium bowl. Cover with plastic wrap, pressing it directly onto surface.
Refrigerate until cold and set, at least 1 hour (up to 2 days).
1 1/2 cups gingersnap crumbs (from about 30 cookies)
3 tablespoons granulated sugar
1/4 teaspoon coarse salt
5 tablespoons unsalted butter
1 package (8 ounces) cream cheese, room temperature
1/2 cup confectioners’ sugar
1/2 teaspoon pure almond extract
3/4 cup cold heavy cream
2 tablespoons sliced blanched almonds (optional), toasted
3 tablespoons granulated sugar
1/4 teaspoon coarse salt
5 tablespoons unsalted butter
1 package (8 ounces) cream cheese, room temperature
1/2 cup confectioners’ sugar
1/2 teaspoon pure almond extract
3/4 cup cold heavy cream
2 tablespoons sliced blanched almonds (optional), toasted
1. Preheat oven
to 375 degrees. Line 10 standard muffin cups with cupcake liners. In a
food processor, pulse together cookie crumbs, granulated sugar, salt,
and butter until combined. Divide crumb mixture among cupcake liners,
firmly pressing into bottoms and up sides. Bake until crusts are browned
and fragrant, 10 minutes. Let cool completely in pan on a wire rack at
room temperature.
2. In a medium
bowl, using an electric mixer, beat cream cheese on high until fluffy,
about 3 minutes. Add confectioners’ sugar and almond extract and beat
until smooth. In another medium bowl, with clean beaters, beat cream on
high until stiff peaks form, 2 to 3 minutes. Stir one-third the whipped
cream into cream cheese mixture, then gently fold in remaining. Divide
mixture among cooled crusts and refrigerate until set, 1 hour (or up to
overnight). To serve, top with almonds if desired.
Strawberry Cake
Strawberry-Lemonade Layer Cake
See More: 50 Fresh & Juicy Strawberry Recipes
Ingredients
1 cup butter, softened
2 cups granulated sugar
4 large eggs, separated
3 cups cake flour
1 tablespoon baking powder
1/8 teaspoon table salt
1 cup milk
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
Shortening
Strawberry-Lemonade Jam (recipe below)
Strawberry Frosting (recipe below)
5. Place 1 cake layer on a serving platter, and spread with about 1/2 cup Strawberry-Lemonade Jam, leaving a 1/2-inch border around edges. Spoon 1 cup Strawberry Frosting into a zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe a ring of frosting around cake layer just inside the top edge. Top with second and third cake layers, repeating procedure with filling and frosting between each layer. Top with last cake layer, and spread remaining Strawberry Frosting on top and sides of cake.
Strawberry Cake
Juicy strawberries are the
perfect way to show some Southern hospitality this season. You can
assemble this glorious cake up to two days ahead; store at room temp.
Also, you can freeze cooled layers up to a month in plastic wrap and
aluminum foil.
Strawberry-Lemonade Layer Cake
See More: 50 Fresh & Juicy Strawberry Recipes
Ingredients
1 cup butter, softened
2 cups granulated sugar
4 large eggs, separated
3 cups cake flour
1 tablespoon baking powder
1/8 teaspoon table salt
1 cup milk
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
Shortening
Strawberry-Lemonade Jam (recipe below)
Strawberry Frosting (recipe below)
Preparation
1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating until light and fluffy. Add egg yolks, 1 at a time, beating until blended after each addition.
1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating until light and fluffy. Add egg yolks, 1 at a time, beating until blended after each addition.
2. Stir together flour and next 2
ingredients; add to butter mixture alternately with milk, beginning and
ending with flour mixture. Beat at low speed just until blended. Stir
in zest and juice.
3. Beat egg whites in a large
bowl at high speed until stiff peaks form. Gently stir one-third of egg
whites into batter; fold in remaining egg whites. Spoon batter into 4
greased (with shortening) and floured 9-inch round cake pans.
4. Bake at 350° for 16 to 20 minutes or until a wooden pick inserted
in center comes out clean. Cool in pans on wire racks 10 minutes; remove
from pans to wire racks, and cool completely.5. Place 1 cake layer on a serving platter, and spread with about 1/2 cup Strawberry-Lemonade Jam, leaving a 1/2-inch border around edges. Spoon 1 cup Strawberry Frosting into a zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe a ring of frosting around cake layer just inside the top edge. Top with second and third cake layers, repeating procedure with filling and frosting between each layer. Top with last cake layer, and spread remaining Strawberry Frosting on top and sides of cake.
Strawberry-Lemonade Jam
Ingredients2 1/2 cups coarsely chopped fresh strawberries
3/4 cup sugar
1/4 cup fresh lemon juice
3 tablespoons cornstarch
3/4 cup sugar
1/4 cup fresh lemon juice
3 tablespoons cornstarch
Preparation
1. Process strawberries in a blender until smooth; press through a wire-mesh strainer into a 3-qt. saucepan, using back of a spoon to squeeze out juice; discard pulp. Stir in sugar.
1. Process strawberries in a blender until smooth; press through a wire-mesh strainer into a 3-qt. saucepan, using back of a spoon to squeeze out juice; discard pulp. Stir in sugar.
2. Whisk together lemon juice and
cornstarch; gradually whisk into strawberry mixture. Bring mixture to a
boil over medium heat, and cook, whisking constantly, 1 minute. Remove
from heat. Place plastic wrap directly on warm jam; chill 2 hours or
until cold. Refrigerate in an airtight container up to 1 week.
Strawberry Frosting
Ingredients1 (8-oz.) package cream cheese, softened
2/3 cup sugar, divided
2/3 cup chopped fresh strawberries
1 drop pink food coloring gel (optional)
1 1/2 cups heavy cream
3 tablespoons fresh lemon juice
2/3 cup sugar, divided
2/3 cup chopped fresh strawberries
1 drop pink food coloring gel (optional)
1 1/2 cups heavy cream
3 tablespoons fresh lemon juice
Preparation
1. Beat cream cheese and 1/3 cup sugar with an electric mixer until smooth; add strawberries and food coloring (if desired); beat until blended.
1. Beat cream cheese and 1/3 cup sugar with an electric mixer until smooth; add strawberries and food coloring (if desired); beat until blended.
2. Beat cream and juice at medium
speed until foamy; increase speed to medium-high, and slowly add
remaining 1/3 cup sugar, beating until stiff peaks form. Fold half of
cream mixture into cheese mixture; fold in remaining cream mixture. Use
immediately.
Shamrock Shake
Make your own homemade spin on the beloved fast food Shamrock Shake with this quick and easy recipe.Ingredients:
Shamrock Shake
Make your own homemade spin on the beloved fast food Shamrock Shake with this quick and easy recipe.Ingredients:
- 1 1/2 cups vanilla ice cream
- 1/2 cup whole milk
- 10 drops green food coloring
- 1 teaspoon peppermint extract
- Whipped cream (optional)
- 1 maraschino cherry
Preparation:
In a blender, combine the
vanilla ice cream, milk, green food coloring, and peppermint extract,
and process until smooth, about 30 seconds. Pour the shake into a glass
and top with the whipped cream and maraschino cherry.
You’ve had lava cake, you’ve had chocolate chip cookies, and you’ve
had Nutella, but have you ever thought of combining the concept of all
three into a dessert? Table for Two did, and the result is a gooey, lava cookie cup. Substitute Nutella for a chocolate hazelnut spread of your choosing, if desired. You can also serve the dessert with ice cream.
Ingredients:
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars for 2 minutes until light and fluffy. Then add in the egg and vanilla extract and beat for 2 more minutes. Slowly add in the flour mixture and mix until all combined and well-incorporated. Using a spatula, fold in the chocolate chips.
Place Nutella in a microwave-safe bowl and warm up the Nutella in 30 second intervals in the microwave until you achieve a smooth and runny consistency that is easy to spoon out. Using a medium cookie dough scoop, scoop out 1.5 – 2 tablespoons of cookie dough, flatten it to the bottom of the muffin tin. Repeat with the dough until all 10 of the muffin tin bottoms are lined with cookie dough.
Take a tablespoon of the warmed up Nutella and place in the middle of the dough that’s in the muffin tin. Then, take the remaining cookie dough and cover the Nutella layer. You don’t have to push it down hard, it’ll make the Nutella ooze. Just a gentle tap will do. Bake for 15-20 minutes, until the edges are brown. Immediately run a paring knife around the cookie cups when they come out of the oven so you can loosen them for easy removal later. Cool completely before removing them and eating.
Homemade Thin Mint Cookies Notes
Avoid touching your eyes and be sure that you don't have any cuts on your hands when working with peppermint oil. It burns like jalapeños!
When cooking, be sure to turn on the vent or open a window to avoid any eye irritation.
Ingredients1 1/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 cup shortening
1 cup sugar
1 egg
3 tablespoons peppermint extract
1 12-ounce package dark chocolate candy melts
1 12-ounce package green candy melts
Directions Preheat the oven to 325° F. Line two rimmed baking sheets with parchment paper and set aside. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat shortening over medium speed until creamy, about 1 minute. Add sugar and mix for another minute. Add egg and peppermint extract and mix until smooth and sugar has dissolved. Lower mixer speed and slowly add the flour until a thick dough forms. It will be slightly dry and crumbly. Roll 1-inch balls of dough and place onto the prepared baking sheets, leaving 1 1/2 inch space between cookies. Gently flatten each mound of dough with the bottom of a cup until about 1/4-inch thick. If cookies stick to the cup, carefully pry them loose with your thumb. Sprinkle a little cocoa powder on the bottom of the cup to avoid sticking. Bake for 7 minutes, rotate the baking sheets, and bake for 7 minutes more. Let stand on the baking sheets for about 10 minutes, until cool enough to touch. Meanwhile follow the package instructions to melt dark chocolate candy melts. Fit a cooling rack over a half sheet pan. Dunk each cookie into the melted chocolate, use a spatula to remove excess, and place in a single layer on top of the cooling rack. Do not let cookies touch. Allow chocolate to set by refrigerating or freezing the cookies for about 15 minutes. Once chocolate has set, remove cookies from the fridge or freezer. Follow the package instructions to melt green candy melts. Drizzle melted green chocolate over the cookies decoratively. Set in fridge or freezer before devouring! Information Category Cookies, Desserts Yield 28 to 30 cookies print recipe
FUDGY BROWNIE THINS WITH SEA SALT
Ingredients:
Preparation:
Heat the oven to 325°F with the rack in the middle. Lightly grease or butter the pan and line it with parchment or foil.
Melt the chocolate with the butter in a large metal bowl set over a pan of simmering water, stirring occasionally, until smooth. Remove the bowl from the pan and whisk in the sugar.
Add the eggs, 1 at a time, whisking well after each addition, and whisk the mixture vigorously until it is smooth and cohesive. Whisk in the vanilla and salt. Sift the cocoa over the batter and stir with a whisk until it is incorporated and the batter is smooth. Sift the flour over the batter and stir with the whisk in the same manner until the batter is smooth.
Spread the batter evenly in the pan and, if desired, sprinkle the top lightly with flakes of Maldon sea salt. Bake 15 minutes.
Remove the pan from the oven and let the brownies rest 15 minutes at room temperature. Return the brownies to the oven and continue to bake them until a wooden pick comes out clean, 17 to 20 minutes.
Cool the brownies completely in the pan on a rack. Cut the brownies into serving pieces.
In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.
Mango Icecream
Ingredients:-
2 Cups Mango Pulp
½ Cup Sweetened Condensed Milk (adjust acc to taste)/( Milk maid)
3 tbsp Chopped Pistas
3 tbsp Chopped Cashews
½ tsp Saffron Strands
1 Tsp Gelatin powder or china grass cut into small bits
2 tbsp Water
Method:
Dissolve gelatin or china grass in hot water. Let it cool and combine with the rest of the ingredients in a medium bowl. Check for sweetness and add more condensed milk if required.
Pour into moulds or small containers and freeze for 4-6 hours. Let sit on the counter for 5 minutes before unmoulding and serving. Yummy kesar mango kulfis are ready to serve!!!!!!!!!!!
Rabri
Rabri - boil Fat free half n half, stir in FF condensed milk, let it simmer until desired consistency is reached, cool completely, chill in the refrigerator.
Angoori (small Rasgullas) - Make paneer using FF milk and vinegar. Wrap the paneer in a muslin cloth, and rinse under cold water, and squeeze well. Hang the paneer for 30mins to take all the excess water out. Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough. Knead the paneer by dragging the palm of your hand hard on the paneer. Roll the dough into smooth small balls. Mix the sugar and water (1.5 cups sugar 4.5 cups water) in a pressure cooker on medium high heat and bring to a boil. Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for 1 whistle. Pour cold water over the pressure cooker before opening. (There are several videos available on the Internet for how to make Rasgullas. For angoori - only make them smaller in size as they double in size when cooked).
Angoori mango Rabri - in the chilled Rabri stir in mango purée (I used store brought Alphonso mango purée), gently squeeze the excess sugar syrup from Angoori and put them in mango Rabri. Garnish with dry fruits, mango slices. Enjoy the desert with less guilt
Rasgulla
Recipe:
1/2 gallon low fat milk
3 - 4 tsp vinegar or lemon juice
2 cups sugar + 5 cups water
1 tbsp maida
1/2 tsp sooji
1/2 tsp cardamom powder to put in boiling syrup
Method- make paneer by boiling milk and adding vinegar to separate the whey. Hang in muslin for 45 mins until water drains out
Mix sooji and maida and knead for a good 10 mins. Form small balls without cracks.
Make sugar syrup by boiling water and 2 cups sugar - use a vessel that can be tightly covered
Drop balls in boiling syrup COVER and cook for exactly 25 mins. Thereafter check to see the balls double in size. Continue boiling another 5 mins. Switch off gas, allow to cool completely, chill and serve!!!
Cinammon Raisin Bread
Nutella lava cookie cups
Ingredients:
- 1 stick (½ cup) unsalted butter, softened
- ½ cup dark brown sugar, packed
- ½ cup granulated sugar
- 1 egg
- ½ tablespoon vanilla extract
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup Nutella, melted/softened
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars for 2 minutes until light and fluffy. Then add in the egg and vanilla extract and beat for 2 more minutes. Slowly add in the flour mixture and mix until all combined and well-incorporated. Using a spatula, fold in the chocolate chips.
Place Nutella in a microwave-safe bowl and warm up the Nutella in 30 second intervals in the microwave until you achieve a smooth and runny consistency that is easy to spoon out. Using a medium cookie dough scoop, scoop out 1.5 – 2 tablespoons of cookie dough, flatten it to the bottom of the muffin tin. Repeat with the dough until all 10 of the muffin tin bottoms are lined with cookie dough.
Take a tablespoon of the warmed up Nutella and place in the middle of the dough that’s in the muffin tin. Then, take the remaining cookie dough and cover the Nutella layer. You don’t have to push it down hard, it’ll make the Nutella ooze. Just a gentle tap will do. Bake for 15-20 minutes, until the edges are brown. Immediately run a paring knife around the cookie cups when they come out of the oven so you can loosen them for easy removal later. Cool completely before removing them and eating.
Homemade Thin Mint Cookies Notes
Avoid touching your eyes and be sure that you don't have any cuts on your hands when working with peppermint oil. It burns like jalapeños!
When cooking, be sure to turn on the vent or open a window to avoid any eye irritation.
Ingredients1 1/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 cup shortening
1 cup sugar
1 egg
3 tablespoons peppermint extract
1 12-ounce package dark chocolate candy melts
1 12-ounce package green candy melts
Directions Preheat the oven to 325° F. Line two rimmed baking sheets with parchment paper and set aside. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat shortening over medium speed until creamy, about 1 minute. Add sugar and mix for another minute. Add egg and peppermint extract and mix until smooth and sugar has dissolved. Lower mixer speed and slowly add the flour until a thick dough forms. It will be slightly dry and crumbly. Roll 1-inch balls of dough and place onto the prepared baking sheets, leaving 1 1/2 inch space between cookies. Gently flatten each mound of dough with the bottom of a cup until about 1/4-inch thick. If cookies stick to the cup, carefully pry them loose with your thumb. Sprinkle a little cocoa powder on the bottom of the cup to avoid sticking. Bake for 7 minutes, rotate the baking sheets, and bake for 7 minutes more. Let stand on the baking sheets for about 10 minutes, until cool enough to touch. Meanwhile follow the package instructions to melt dark chocolate candy melts. Fit a cooling rack over a half sheet pan. Dunk each cookie into the melted chocolate, use a spatula to remove excess, and place in a single layer on top of the cooling rack. Do not let cookies touch. Allow chocolate to set by refrigerating or freezing the cookies for about 15 minutes. Once chocolate has set, remove cookies from the fridge or freezer. Follow the package instructions to melt green candy melts. Drizzle melted green chocolate over the cookies decoratively. Set in fridge or freezer before devouring! Information Category Cookies, Desserts Yield 28 to 30 cookies print recipe
FUDGY BROWNIE THINS WITH SEA SALT
Ingredients:
- 6 ounces unsweetened chocolate (100 percent cacao), chopped
- 3 sticks (1 1/2 cups) unsalted butter, cut into pieces
- 3 cups sugar
- 6 large eggs
- 1 tablespoon pure vanilla extract
- 1 teaspoon fine sea salt
- 1/2 cup unsweetened cocoa powder (any type, as long as it’s unsweetened)
- 1 cup all-purpose flour
- Maldon sea salt, if desired
- EQUIPMENT: an 18- by 13-inch rimmed baking sheet (a.k.a. half-sheet pan)
Melt the chocolate with the butter in a large metal bowl set over a pan of simmering water, stirring occasionally, until smooth. Remove the bowl from the pan and whisk in the sugar.
Add the eggs, 1 at a time, whisking well after each addition, and whisk the mixture vigorously until it is smooth and cohesive. Whisk in the vanilla and salt. Sift the cocoa over the batter and stir with a whisk until it is incorporated and the batter is smooth. Sift the flour over the batter and stir with the whisk in the same manner until the batter is smooth.
Spread the batter evenly in the pan and, if desired, sprinkle the top lightly with flakes of Maldon sea salt. Bake 15 minutes.
Remove the pan from the oven and let the brownies rest 15 minutes at room temperature. Return the brownies to the oven and continue to bake them until a wooden pick comes out clean, 17 to 20 minutes.
Cool the brownies completely in the pan on a rack. Cut the brownies into serving pieces.
Apple Cinnamon Coffee Cake
10 Tempting Brunch Recipes for an Excellent Easter
- 1 stick plus 2 teaspoons unsalted butter
- 1 1/2 cups packed light brown sugar
- 2 large eggs
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 teaspoon pure vanilla extract
- 2 cups peeled, cored, and chopped apples
- 1/2 cup packed light brown sugar
- 1/2 cup all purpose flour
- 1/2 teaspoon ground cinnamon
- 4 tablespoons unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons water
In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.
Mango Icecream
Ingredients:-
2 Cups Mango Pulp
½ Cup Sweetened Condensed Milk (adjust acc to taste)/( Milk maid)
3 tbsp Chopped Pistas
3 tbsp Chopped Cashews
½ tsp Saffron Strands
1 Tsp Gelatin powder or china grass cut into small bits
2 tbsp Water
Method:
Dissolve gelatin or china grass in hot water. Let it cool and combine with the rest of the ingredients in a medium bowl. Check for sweetness and add more condensed milk if required.
Pour into moulds or small containers and freeze for 4-6 hours. Let sit on the counter for 5 minutes before unmoulding and serving. Yummy kesar mango kulfis are ready to serve!!!!!!!!!!!
Rabri
Rabri - boil Fat free half n half, stir in FF condensed milk, let it simmer until desired consistency is reached, cool completely, chill in the refrigerator.
Angoori (small Rasgullas) - Make paneer using FF milk and vinegar. Wrap the paneer in a muslin cloth, and rinse under cold water, and squeeze well. Hang the paneer for 30mins to take all the excess water out. Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough. Knead the paneer by dragging the palm of your hand hard on the paneer. Roll the dough into smooth small balls. Mix the sugar and water (1.5 cups sugar 4.5 cups water) in a pressure cooker on medium high heat and bring to a boil. Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for 1 whistle. Pour cold water over the pressure cooker before opening. (There are several videos available on the Internet for how to make Rasgullas. For angoori - only make them smaller in size as they double in size when cooked).
Angoori mango Rabri - in the chilled Rabri stir in mango purée (I used store brought Alphonso mango purée), gently squeeze the excess sugar syrup from Angoori and put them in mango Rabri. Garnish with dry fruits, mango slices. Enjoy the desert with less guilt
Rasgulla
Recipe:
1/2 gallon low fat milk
3 - 4 tsp vinegar or lemon juice
2 cups sugar + 5 cups water
1 tbsp maida
1/2 tsp sooji
1/2 tsp cardamom powder to put in boiling syrup
Method- make paneer by boiling milk and adding vinegar to separate the whey. Hang in muslin for 45 mins until water drains out
Mix sooji and maida and knead for a good 10 mins. Form small balls without cracks.
Make sugar syrup by boiling water and 2 cups sugar - use a vessel that can be tightly covered
Drop balls in boiling syrup COVER and cook for exactly 25 mins. Thereafter check to see the balls double in size. Continue boiling another 5 mins. Switch off gas, allow to cool completely, chill and serve!!!
Cinammon Raisin Bread
Ingredients
4 c. cinnamon-raisin bread, toasted and cubed
2 eggs
3/4 c. sugar
2-1/2 c. milk, heated to boiling and cooled
2 T. butter, melted
1 t. vanilla extract
1/8 t. nutmeg
1/8 t. salt
Garnish: whipped cream
4 c. cinnamon-raisin bread, toasted and cubed
2 eggs
3/4 c. sugar
2-1/2 c. milk, heated to boiling and cooled
2 T. butter, melted
1 t. vanilla extract
1/8 t. nutmeg
1/8 t. salt
Garnish: whipped cream
Directions
Add bread cubes to a slow cooker that has been sprayed with non-stick vegetable spray. In a bowl, beat eggs and sugar; whisk in remaining ingredients except garnish. Pour over bread cubes, mixing well and pressing down so bread will soak up milk mixture. Cover and cook on low setting for 6 hours. Spoon into individual bowls; serve warm topped with whipped cream. Makes 8 servings.
Add bread cubes to a slow cooker that has been sprayed with non-stick vegetable spray. In a bowl, beat eggs and sugar; whisk in remaining ingredients except garnish. Pour over bread cubes, mixing well and pressing down so bread will soak up milk mixture. Cover and cook on low setting for 6 hours. Spoon into individual bowls; serve warm topped with whipped cream. Makes 8 servings.
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