Browned Butter Brownies

Here is another recipe I stumbled upon, and loved. Enjoy! 😀

Ingredients:
3/4 cup butter
1 1/4 cups sugar
3/4 cup cocoa
1 tsp vanilla
1/4 tsp salt
2 large eggs
1/3 cup plus 1 tablespoon unbleached all purpose flour
1/2 cup chopped walnuts or pecans (optional)

Microwave Double Chocolate Malt Brownies

Chocolate-craving? These Double Chocolate Malt Brownies are not only insanely easy and quick, but also just as insanely delicious! Add a new twist to those brownies you’re thinking to make!

Ingredients:

1 cup malted milk powder (I used Nestle Milo)

1 cup chocolate chunks

1 cup sugar

1/2 cup melted butter

2 eggs

1 teaspoon vanilla essence

1/2 cup all-purpose flour

1/2 cup cocoa

Srawoffee Pancakes

Strawoffee Pancake

• Servings: 2 5-6 inch pancakes
• Print

So I was actually making some normal pancakes in the morning, into which I added coffee and a few other experiments for fun, but actually turned out pretty great!

      The Strawberry whipped cream was made by mixing a bit of strawberry puree with whipped cream. You may use strawberry juice or syrup. The cream and chocolate syrup make an awesomeliciously balanced combination!

 

Hehe, my Pancake Plate looks better than ever in this picture! 😀

 

The chocolate spiral grooves on the pancake were made when chocolate syrup was poured over the wet (uncooked) side of the batter while the pancake was cooking.

Ingredients:

(BATTER)

4 tbsp all-purpose flour-

1 tsp baking powder-

1/2 tbsp + 1 tsp sugar-

1/2 tsp vanilla essence-

1 egg-

1/2 cup + 1 tbsp milk-

A pinch of Coffee powder

Hershey’s Chocolate Syrup

(TOPPINGS: OPTIONAL)

Strawberry whipped cream

Hershey’s Chocolate Syrup

Strawberries

Method:

1. In a bowl, mix the flour, baking powder and sugar.
2. In another bowl, whip the egg and add the vanilla essence and milk.
3. Now, slowly pour the wet mixture into the dry one, mixing well. Teh batter should not be too thin or too thick.
4. Next, sprinkle the coffee powder over the batter, and mix until only a few marks of teh coffee are left.
5. Heat a skillet or fry pan, and butter it. Now pour the batter into the pan.
6. Only a few moments after you pour the batter into the pan, pour the chocolate syrup over the wet batter in spirals, and let it sink into the batter. When bubbles start forming on one side, or you feel like the other side is done, flip over. When the other side is done too, take off heat.
7. Follow steps 5-6 for the rest of the batter too. Serve warm with toppings (optional).

 

White Chocolate Brownies

Ingredients

1 ½ cups melted but
3 cups granulated sugar
1 tbsp. real vanilla extract
2 tbsp. almond extract
2 tsp. butter flavoring
1 tbsp. chocolate extract
5 eggs
¾ cup Hershey’s chocolate syrup
2 cups all-purpose flour 
⅔ cup cocoa powder
1 tsp. baking powder
1 tsp. salt
12-oz. pkg. white chocolate chips, divided use
½ cup powdered sugar
1 tbsp. milk

Oreo Balls

Absolutely fab’! These bite-sized balls are not just beautiful and tasty, but also quick and the perfect Oh-no-I-just-found-out-we’re-having-guests dessert! 

Ingredients:

Image Source: allrecipes

1 package Oreo cookies, crushed
1 package cream cheese, softened
1 package chocolate bark or white chocolate bark

Directions:

1. Using a blender/food processor or hand held mixer, mix Oreos and cream cheese together.
2. Roll into walnut size balls or lar5eg balls, however you prefer.
3. Chill for an hour.
4. Melt approximately 3/4 package of chocolate.
5. Stick a toothpick in an Oreo balls and dip them in the melted chocolate.
6. Allow the balls to harden on wax paper; takes about 15 minutes.
7. When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate, sprinkles, nuts etc.
8. Put in the refrigerator until chilled (optional).

~Cookie

Chocolate Pancakes

Perfect for people like me who are tired of having simple sweet pancakes. Easy, delicious and a must-try!

With icing sugar and nuts.

Makes– 6 hand-sized pancakes

Ingredients

2 -1/2 cups All purpose flour

1 cup warm Milk + 2 tbsp chocolate milk powder

1 Egg beaten

1 tsp melted butter

2-3 tbsp sugar

1 cup milk

1 tsp baking powder

pinch of salt

2 tbsp  Chocolate milk powder

Icing Sugar (optional)

Method

1. Keep aside the warm milk+chocolate drinking powder.
2. In a bowl, mix all the dry ingredients. Keep aside.
3. In another bowl, mix all the wet ingredients.
4. Add the dry ingredients to the wet ingredients and mix to a smooth batter. ( The batter should not be very thin ).
5. To this batter mix the chocolate milk and mix well to form a semi-thick smooth batter.
6. On a to a hot pan, on medium heat spread batter the size you want of the pancakes in circles. Do not make it thin.
7. Flip over when one side is done or when you see small bubbles forming on top.
8. When the other side is also cooked, take off from flame.
9. Repeat with the rest of the batter.
10. Sprinkle icing sugar on top with a stainer as a topping (optional).

Without toppings

~Cookie

Diabetic Desserts #4: Chocolate-Covered Cheesecake Squares

Perfect, irresistible, beautiful, and delicious!

Makes 49

Prep time 1 hour
Bake time 35 minutes plus freezing

Ingredients:

For crust 

1 cup graham cracker crumbs

1/4 cup butter, melted

1/4 cup finely chopped pecans

For filling

2 packages (8 oz. each) fat-free cream cheese, softened

1/2 cup sugar

1/4 cup light sour cream

2 eggs, lightly beaten

1/2 tsp. vanilla extract

For coating

24 ounces semisweet chocolate, chopped

3 tbsp. shortening

Method:
1. Preheat oven to 325°F. To prepare the crust: Line a 9-inch-square baking pan with foil and grease the foil. Combine the cracker crumbs, pecans, and butter. Press into prepared pan and set aside.
2. To make the filling: In a large bowl, beat the cream cheese, sugar, and sour cream. Add eggs and beat on low speed just until combined. Stir in vanilla. Pour over crust.
3. Bake 35 to 40 minutes or until center is almost set. Transfer to a wire rack to cool. Freeze overnight.
4. For the coating, melt chocolate and shortening in a microwave and stir until smooth. Cool slightly.
5. Remove cheesecake from freezer. Using the edges of the foil, lift cheesecake out of pan. Peel off foil and cut into 49 squares. Refrigerate squares until ready to dip.
6. Using a toothpick, dip squares, one at a time, in coating. (Reheat if needed.) Place on waxed paper–lined baking sheets; spoon about 1 tsp. coating over each. Let stand 20 minutes or until set. Store in the refrigerator.

References: Reader’s Digest

Four Tier Chocolate Layer Cake

Indulge yourself into this scrumptious dessert. As I always say, one cake (even if it is a big one) won’t hurt!

Ingredients

1/2 cup water

60g butter (chopped)

2 tbsps cocoa (sifted)

1 cup  plain flour (sifted)

1/2 tsp bicarbonate of soda (sifted)

1 cup caster sugar

1 egg

1/4 cup buttermilk

1/2 teaspoon vanilla extract
chocolate cream cheese frosting
50g butter (softened)

250g cream cheese

1 cup  icing sugar mixture (sifted)

1/4 cup  cocoa (sifted)

Method:

1. Preheat oven to 150’C
2. Place the water, butter and cocoa in a saucepan over medium heat and stir until the butter has melted. 
3. Place the flour, bicarbonate soda and sugar in a bowl, add the cocoa mixture and whisk to combine. Add the eggs, buttermilk and vanilla and whisk to combine. 
4. Divide mixture between 2 lightly greased 12cm round cake tins lined with non-stick baking paper. 
5. Bake for 40-45 minutes or until cooked when tested with a skewer. Allow to cool in the tins for 5 minutes. 
6. While the cake is baking, make the cream cheese frosting. Place the butter and cheese in the bowl of an electric mixer and beat for 6–8 minutes or until pale and creamy. Add the icing sugar and cocoa and beat for a further 6–8 minutes or until light and fluffy.
7. To assemble, slice the cakes in half horizontally. Place one cake layer on a plate and spread with one quarter of the frosting. Repeat with remaining layers and frosting. Decorate as desired.

References:

Taken from MasterChef Australia, made by Donna Hay.
Tested by me.

Do tell me how it turned out!

~Cookie

Coffee Cake

Lets start with a basic Coffee Cake! Toppings and Icing are optional. Once again, please do give us feedback on how it was! 

Ingredients:
1 1/2 cups flour
1 1/2  tsp baking powder
3 eggs (separated)
3/4 cup butter (softened)
3/4 cup sugar
2 tbsp instant coffee
1/3 cup water

For Toppings:
12-15 almonds or walnuts (whole and crushed)

For Icing:
1 cup of granulated sugar
6 tablespoons of butter or margarine (softened)
1/2 cup of cocoa powder
1 cup of powdered sugar
1/3 cup of milk
1 tablespoon vanilla extract

Directions:

1. Grease and dust your pan or cake tin with butter/oil and flour.*
2. Mix sugar, coffee and water in a big pan. Heat until sugar dissolves. Remove from heat, and keep aside to cool. 
3. Sieve flour with baking powder.
4. Beat egg whites till stiff, and then keep aside.
5. Beat butter and yolks till creamy.
6. Add the sugar-coffee syrup (Direction 2)
7. Stir the sugar-coffee syrup in the sifted flour.
8. Fold egg whites (Direction 4) into the mixture in two batches. Fold gently until well mixed.
9. Transfer to the greased and dusted tin. First, level it, and then make a slight depression** in the
   middle of the mixture, by shifting some of it to the sides.
   Bake it in an oven at 180°C/350°F, for 40 minutes or till firm. Transfer to a serving platter.

Toppings and Icing: 

Icing: 

(Make the Icing after, or while the cake is baking.*** )

1. Cream butter. In a large bowl, whip butter at medium speed with an electric mixer, or with a whisk, until it is fluffy.
2. Blend dry ingredients. In a small bowl, sift or whisk to combine cocoa and granulated sugar.
3. Combine ingredients. Add the cocoa/sugar mix alternately with milk. Do not add too much milk, or the mixture will become too thin.
5. Beat until the mixture is spreading consistency. If too thick, add more milk, one teaspoon at a time. If too thin, add more cocoa/sugar mixture.
6. Add 1 tablespoon vanilla. Blend well.
7. Add powdered sugar. Whisk in the powdered sugar, blending well so there aren’t any lumps.
8. Spread on the cake! For a more professional look, make sure it is even.

Topping:

(It is okay to sprinkle the nuts on top, but this easy technique makes it look more professional:)

1. Toast the whole nuts in a non-stick pan till light golden. 
2. Sprinkle the toasted and the crushed nuts on top, and serve.

WHY’S:

*We grease and dust the tin/pan so that the cake comes out easily after baking, and does not stick to the bottom.

** If a depression is not made in the middle, the cake will overflow, because a cake rises from the middle.

***If the icing is kept too long, it becomes hard.

References:
The Coffee Cake recipe has been taken from Nita Mehta’s Bakes and Cakes, but has been tried by me.
The Icing recipe has been taken from wikihow.com

Good Luck! 

☺

~Cookie