17 Search Results for "chocolate"
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RiaMathew
- Views: 32
- Since: 6 months ago
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Eggless Walnut Brownie
- From: halarijalpa
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Description:
Hiii all,
This is the recipe I found from www.sunitabhuyan.com and really its very delicious brownie
that I could not resist myself to share with you guys...Many of u might knew it but have not tried it so do try once and m sure u and ur family gonna love this gooey brownie.....When I made first time the texture was more like pudding so I was not able to cut into proper squares,,, so second time I did some changes in the recipe..not much just little...Eggless Walnut Brownie..
8 tblsp of oat flakes
1 C walnut pieces
5 tblsp of muscovado sugar ( or other dark brown sugar)
2 tblsp of cocoa powder
100 gms of dark chocolate ( I used lindtz 70% cocoa), melted and slightly cooled
6 tblsp of applesauce ( I used unsweetened)
1 and 1/2 C of warm milk
NOTE: I also added 2 1/2 tsp of regular sugar as it was very bitter for me & completely omitted oil.How to-
- Pre heat the oven at 355 deg F and line the bottom and sides of an 8 inch baking pan with foil.
- Place the oats and walnuts in a food processor and grind them roughly. Keep aside 2 tblsp of this mixture. To the rest, add the cocoa powder and mix well.
- In a bowl, whisk together the milk, sugar and applesauce.
- Add the oats mixture ( not the 2 tblsp) to the milk mixture and fold in. add the melted and cooled chocolate and mix well.
- Tip the mixture into the prepared pan. Sprinkle the 2 tblsp of oats and walnut mixture over the top.
- Place the pan in the centre of the pre heated oven and bake for about 45 to 50 minutes. Between 20-30 minutes, if the top browns too much, place a piece of foil over the pan and continue to bake for the rest of the duration.
- Remove the pan from the oven and cool the brownies in the pan. It will be soft at this stage, but will get firmer on cooling. Cool completely and cut into sixteen squares.
Enjoy your brownie..Thanks Sunita for this wonderful brownie recipe
,..... - Blog post
- 7 months ago
- Views: 347
- Not yet rated
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Priya's Feast
- From: nmpriya
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Description:
Choco Mousse
Ingredients
Milk Chocolate Bar - 250 gms
Fresh Cream-200 gms
Honey-2 tbsp
Strawberry to garnish
Method
1.Chop Chocolate bar
2.Double Boil Chocolate bar till it melts and stir till it smoothens
(Double Boil-Boil water in a pan,use another vessel with choco bar on it, Never directly cook chocolate in fire) or u can microwave for 2 mins to melt it & stir well it smoothen
3.Whisk Fresh Cream to foam like cream in blender
4.Add Honey to chocolate,stir well
5.Add fresh cream to chocolate and fold slowly to blend well
6.Pour in dessert cup and refrigrate for 4 hours
7.Strawberry is best to have with chocolate
8.Can try also with white chocolate bar.
- Blog post
- 9 months ago
- Views: 246
- Not yet rated
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Hand dipped strawberries….A si
- From: malavika
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Description:
lots of love. Then some
Ingredients…
1 box strawberries
1 (12 ounce) package semisweet chips (or white chocolate).1 tablespoon of milk
For decors(of your choice)
Sweetened flaked coconut,
Walnuts,
Crystal red sugar..
Wash strawberries and dry.
Melt the chocolate in double boiler(add tablespoon of milk)
Or in microwave melt the chocolate ..stop every 30 seconds on stir it until smooth
Hold the strawberries with its stem and dip it ¾ in the chocolate).
Then either you can dip in any of your decors or just keep them in a tray …take a fork dip it in white chocolate and spray on top them..
Refrigerate tray until chocolate sets, about 20 minutes.
- Blog post
- 9 months ago
- Views: 204
- Not yet rated
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Steamed CHRISTMAS PUDDING
- From: Celina
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Description:
You will need :
13 oz/375g mixed fruit
7 oz/200g dates, chopped
5 oz/150g raisins
1 cup/250ml water
1 teaspoons bicarbonate of soda
1 cup/250g butter
1/4 cup brandy
2 eggs, lightly beaten
1 cup brown sugar
2 cups all purpose flour sifted with
2 teaspoon baking powder
1 teaspoon mixed spice
1 teaspoon cinnamon, ground
1/2 teaspoon nutmeg, ground
1 cup milk-chocolate chips
METHOD :
1-) Combine the mixed fruit, dates, raisins, water and bicarbonate of soda in a saucepan. Stir over low heat until the mixture comes to a boil.
2-) Add the butter and stir until the butter has melted. Remove from the heat, stir in the brandy and leave to cool.
3-) Trancfer the mixture to a large bowl. Add the eggs, sugar, flour, mixed spice, cinnamon, nutmeg and chocolate chips. Stir until the ingredients are well combined.
4-) Spoon the mixture into an 8-10 cup pudding basin. Cover with the baking paper anf foil.
5-) Place in a steamer and cook for 4-5 hours or until cooked. Remove the pudding basin from the steamer. You can make the pudding ahead of time. On the day place in the steamer and cook for 1-2 hours before serving.
6-) Serve the pudding with custard.
TIPS : You can cookthe pudding in individual timbale molds. The cooking time will be less. YOu will need to cook them in a bain-marie at 325°F. If you cook the pudding in individual molds it is best to line the bottom of each mold baking paper.
- Blog post
- 1 year ago
- Views: 222
- Not yet rated
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jalebi
- From: Zarish
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Description:
JALEBI
Jalebis can best be described as funnel cakes. Jalebis can be made thin and crispy or thick and juicy. Jalebis taste best when served hot.
Makes 10 Jalebis.
Ingredients:
- Batter
- 1/2 cup All Purpose flour
- 1 teaspoon besan (gram flour)
- 1/2 teaspoon yeast
- 1/2 teaspoon oil
- 1/2 teaspoon sugar
- About 1/3 cup of lukewarm water (as needed)
- Syrup
- 1 cup sugar
- 1/2 cup water
- Pinch of cardamom powder
- Few strands of saffron
- 1 teaspoon of lemon juice
- Oil to fry
Method
Dissolve the yeast in warm water. Mix the flour, besan (gram flour), oil, and sugar together. Add the yeast solution and mix well, making sure that there are no lumps and the batter is smooth. Set the batter aside and let sit in a warm place for one hour. Make sure the batter is fermented, but do not over ferment.
For the syrup: Boil the sugar and water together. Add the lemon juice and saffron and close the heat.
Heat the oil in a flat frying pan about 1″ deep. Fill the Jalebi batter into a piping bag with a number 3 nozzle. You can also use an empty bottle (i.e. empty ketchup or mustard bottle). Next, squeeze the Jalebi batter out in the hot oil in a pretzel shape to about 2 inches in diameter. Deep fry the Jalebis until golden-brown on both sides and transfer into the warm syrup. Let them soak in the syrup for a few seconds and take out and serve hot.
Variations
T ry sprinkling cinnamon powder or drizzle melted chocolate over the Jalebis for a creative touch.
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- Blog post
- 1 year ago
- Views: 664
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My birthday cake (thx Hetal)
- From: anuja
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Description:
- 1 year ago
- Views: 678
- Not yet rated
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Birthday Cake!
- From: anuja
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Description:
- 1 year ago
- Views: 346
- Not yet rated
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Family Dosa @ Sagar
- From: anuja
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Description:
- 1 year ago
- Views: 1068
- Not yet rated
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Birthday Cake (thx Sejal)
- From: anuja
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Description:
- 1 year ago
- Views: 471
- Not yet rated
