Browned Butter Brownies


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)

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Microwave Double Chocolate Malt Brownies


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!

malt brownies

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 Continue reading

White Chocolate Brownies


White Chocolate Brownies - IMG_9846.jpg

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

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Chocolate Fudge Cookies


Chocolate Fudge Cookies RecipeIngredients

1 (18.25 ounce) package devil’s food cake mix

2 eggs

1/2 cup vegetable oil

1 cup semi-sweet chocolate chips

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a medium bowl, stir together the cake mix, eggs and oil until well blended. Fold in the chocolate chips. Roll the dough into walnut sized balls. Place the cookies 2 inches apart on the cookie sheet.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Eggless Doughnuts


Absolutely awesomelicious. Yum, my mouth’s still watering.

Servings –  24-26 NumbersDoughnuts

Ingredients

4 cups All purpose flour

2 tsp Yeast

100 Gms Butter

1 cup Milk

4-5 tbsp Sugar

1-2 tsp Salt

1-2 tsp Oil for greasing hands

Oil for frying

Caster Sugar for Dusting

Method

  1. To warm milk, add the butter and stir till melted.
  2. In a bowl, add in all the dry ingredients and knead well to a dough,with the addition of milk-butter mix.
  3. Add water if required to knead well to make a soft and loose dough. ( Not too watery, but sticky is the right consistency).
  4. Grease your palm with little oil and knead the dough well for about 5-10 minutes.  Cover and allow the dough to rest and rise for about 2 hours.
  5.  After two hours, knead it once again and then squeeze medium lemon size balls from the main dough.
  6. Flatten them a little and then using a cutter or anything else sharp you could cut them to perfect circle. ( I used  a glass) If you are an expert , you could round it with your greased palm itself.
  7. . Make a hold in the center with your little finger and just expand it.
  8. . In a deep frying pan, heat oil  and then fry each doughnut, without burning them.
  9. . Garnish them with castor sugar.

Tips – This dough could be prepared in advance and stored in the refrigerator for about a week.

– Bring it to room temperature , before you start frying them.

– For adding any frosting, the doughnuts needs to be completely

References: http://jenyjohn.wordpress.com (Cooks and facts)

Carrot Cake Oatmeal Cream Pies


Makes 2 dozen

INGREDIENTS

1 cup butter or 3/4 cup ghee
3/4 cup Brown Sugar, packed
1/4 cup Can Sugar (White)
1 1/2 cups Flour
1/2 tsp Salt
1 tsp Baking Soda (or clabber milk)
1/4 cup Boiling Water (only if using baking soda)
2 cups Quick Oats
1 shredded carrots

For Cream Cheese Frosting

8 oz yogurt cheese
1/2 cup ghee
2 tsp vanilla (none alcoholic) *optional ingredient
2 cup powdered sugar

Method:

  1. Preheat oven to 350 F (175 C). In large bowl, beat butter or ghee and sugar until light and fluffy.
  2. Add flour and salt, mix well. Dissolve baking soda in boiling water and add to mixture, mix well. Or omit the previous and use clabbered milk.
  3. Stir in quick oats and carrot. Drop unto ungreased cookie sheet with teaspoon.
  4. Bake for 10 minutes, until sides become golden. Do not overbake. 

For Cream Cheese Frosting

  1. Cream the butter and cream cheese together in mixer with flat paddle attachment, until smooth. Add in vanilla and mix. 
  2. Add in powdered sugar, about a cup and a time {begin with mixer on low}. Mix until frosting is smooth and creamy. 
  3. Add a scoop of frosting to one side of a completely cooled carrot cake oatmeal cream pie, and place a second pie on top, “smooshing” the frosting down. Repeat for all pies.