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.

Diabetic Dessert #3: Five-Star Cookies


These nutty, moist cookies are satisfying, yet not too sweet, and perfect for people with diabetes.

Makes: 16 cookies


Ingredients
2 tablespoons hazelnuts, finely chopped*
2 tablespoons sunflower seeds, finely chopped
1/4 cup dried apricots, finely chopped
1/4 cup pitted dried dates, finely chopped
1 tablespoon light brown sugar
1/2 cup barley flakes**
1/2 cup whole wheat flour
1/2 teaspoon baking soda
2 tablespoons canola oil
4 tablespoons apple juice

Method:

    Five-Star Cookies

  1. Preheat the oven to 180°C. Mix the chopped hazelnuts, sunflower seeds, apricots, and dates together in a bowl. Add the sugar, barley flakes, flour, and baking soda, and stir to combine.
  2. Mix together the canola oil and apple juice, and pour over the dry mixture. Stir until the dry ingredients are just moistened.
  3. Drop the batter by rounded teaspoonfuls onto a baking sheet coated with cooking spray. Using the back of a fork dipped in flour, gently flatten each ball and neaten the edges with your fingers.
  4. Bake until golden brown, about 10 minutes. Transfer to a wire rack and cool. These can be kept in an airtight container for up to 4 days.

*You may use unsalted cashew nuts instead of hazelnuts.
**You can substitute oatmeal for the barley flakes.

References: Reader’s Digest (tested by me)

Soft Oatmeal Cookies


Soft Oatmeal Cookies

Makes: 24

Oatmeal Cookies
Ingredients:
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats

Directions:
1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Add a cup of raisins or nuts if you desire. Cover, and chill dough for at least one hour.

2. Preheat the oven to 190°C (375°F). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.

3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
References:
Reader’s Digest

Diabetic Desserts #2: Marble Cheesecake


Here’s a cake which everyone can- no- HAS to enjoy! One word: Irresistible!


Serves: 12

Marble CheesecakeIngredients: 
3 oz. low-fat honey graham crackers (6 whole crackers) 
1/2 cup toasted wheat germ 
1 tbsp plus 1 cup sugar 
2 tbsp extra-light olive oil 
1 container (19 oz.) silken tofu, well drained 
2 packages (8 oz. each) fat-free cream cheese 
3 tbsp. flour 
1 large egg plus 2 large egg whites 
1 tsp. vanilla 
1/4 cup chocolate syrup
Method:

1. Preheat oven to 350°F. Combine graham crackers, wheat germ, and 1 tbsp. sugar in food processor and process to fine crumbs. Add oil and process until moistened. Place mixture in 9-inch spring form pan and press into bottom and partway up sides. Bake until set, 10 minutes.

2. Meanwhile, add drained tofu, remaining 1 cup sugar, cream cheese, flour, whole egg and whites, and vanilla to food processor (no need to clean bowl) and process until smooth and well blended.
3. Measure out 1 cup tofu mixture, place in small bowl, and stir in chocolate syrup. Pour remaining plain tofu mixture into crust in spring form pan.
4. Pour tofu-chocolate mixture in a ring on top of batter and swirl in with a knife for a marbled effect. Bake 45 minutes. Turn off oven and leave in oven for 45 minutes undisturbed. Cool to room temperature before chilling overnight

References:
Reader’s Digest

~Cookie