Here is another recipe I stumbled upon, and loved. Enjoy! 😀
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)
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!
Microwave Double Chocolate Malt Brownies
1 cup malted milk powder (I used Nestle Milo)
1 cup chocolate chunks
1 cup sugar
1/2 cup melted butter
1 teaspoon vanilla essence
1/2 cup all-purpose flour
1/2 cup cocoa Continue reading
Coconut Ice Cream Baskets
Here’s a contribution by Mahparah Raza!
Ingredients: Continue reading
1 (18.25 ounce) package devil’s food cake mix
1/2 cup vegetable oil
1 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- 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.
- 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.
Absolutely awesomelicious. Yum, my mouth’s still watering.
Servings – 24-26 Numbers
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
- To warm milk, add the butter and stir till melted.
- In a bowl, add in all the dry ingredients and knead well to a dough,with the addition of milk-butter mix.
- Add water if required to knead well to make a soft and loose dough. ( Not too watery, but sticky is the right consistency).
- 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.
- After two hours, knead it once again and then squeeze medium lemon size balls from the main dough.
- 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.
- . Make a hold in the center with your little finger and just expand it.
- . In a deep frying pan, heat oil and then fry each doughnut, without burning them.
- . 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)
These nutty, moist cookies are satisfying, yet not too sweet, and perfect for people with diabetes.
Makes: 16 cookies
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
- 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.
- Mix together the canola oil and apple juice, and pour over the dry mixture. Stir until the dry ingredients are just moistened.
- 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.
- 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
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
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
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.
Here’s a cake which everyone can- no- HAS to enjoy! One word: Irresistible!
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
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