Nutella Thumbprint Cookies - Eggless

Nutella makes my Sister happy , and so i baked these cookies for her.

I have been religiously following an amazing food blogger ( https://bakewithshivesh.com/chocolate-thumbprint-cookies/  ) and got inspired from his blog and made these delicious cookies. 

These tasted like crunchy biscuits with the fragrance of nutella and was a hit in the family.

Topping it up with Nutella in the gaps just levels it up to another level .

Recipe:

1 cup flour

1/2 cup soft butter

1/2 cup powdered sugar

1/4 cup cocoa powder

Few cashews crushed 

Nutella to fill in gaps.

Chocolate to drizzle on top. 

Method:

Pre-heat the oven to 180C.

In the bowl beat together butter and sugar.

Beat in flour and cocoa powder. Mix until the dough comes together. 

Fold in crushed cashews.

Make small balls of the dough and place them on a baking tray with butter paper.

Bake at 180C for 10 minutes. Remove from oven, and press thumb into tops of cookies to make indentations. Return to oven and bake for another 5-7 minutes.

Let the eggless chocolate thumbprint cookies cool. Drizzle with chocolate. Fill with Nutella using a piping bag and enjoy .

happy baking.

NO BAKE CHOCOLATE TARTS

Happy Valentines Day to all of you.
This is by far the most heavenly dessert I hv made , even while taking the pictures , me and my sister were done eating 3 tarts , and these tiny babies are to die for.
Make these for ur loved ones and it's definitely going to spice up your Valentine's Day .

If you’re craving food that is pure pleasure, pure passion, pure indulgence – then you may want a dessert for sure,  you can express love and romance, through food. It is an eternal affair of love and food.

And when its a special occasion , you feel to enhance the charm of that moment, and chocolate is a pure sin in playing that role.

It is making that winning dessert, to satiating your senses and maybe that of a special someone, on this one-of-a-kind day.

The chocolate filling is extremely moist, gooey, and just perfect.

RECIPE BELOW
(Makes 8 small tartlets)
INGREDIENTS:

Crust

• 150 gm Digestive Biscuits (finely crushed)
• 50 gm Butter(melted)

Chocolate Filling

• 125 gm dark chocolate, chopped(can use dark + milk too)
• 100 ml heavy cream
• 1 tablespoon expresso powder
• 1/2 tsp red chili powder

Topping

• Whipped cream
• White chocolate chips/ shreds
• Cocoa powder(for dusting on top)
• Any nuts(I used pistachio )

DIRECTIONS:

• Mix al the ingredients under the crust section , you will get a texture of a wet sand .
• Now take 2 tbsp of the mixture into one tart mould and cover the sides and bottom entirely using your fingers, use more if needed, but perfectly cover the tart mould , so that wen u de-mould, it does not hv cracks or break. Chill in the freezer for 30 mins.
• Heat the heavy cream in a saucepan until just before boiling.
• Add in your chocolate , expresso powder , red chili powder and stir until smooth and completely dissolved.
• Pour the chocolate filling into the tart crust. Refrigerate for 2 hours.
• Once done , demould carefully .
• Decorate with whipped cream, cocoa powder, white chocolate shreds/chips and pistachio.
• As this crust is a no bake one , you cannot keep these tarts outside at room temp, let them be in the refrigerator as soon as your done decorating .
• And pop it out when you are serving it.

Happie baking.

LAYERED FUDGE BARS

I Am a fan of recipes that are quick , easy and requires no hard work.
This is a dessert , ‪‎valentine special , something that u can make before hand , and later spend time with your loved one.
This is not very sweet , ...
Minimum ingredients ,
A delicious one.
A no cook one too.
Includes the basic ingredient of romance- CHOCOLATE 

Recipe :

(Makes 6-7 medium size bars)
Ingredients :

• Plain biscuits - 10-12 no.(I used Marie biscuits)
• Chocolate biscuits - 10-12 no.(I used hide and seek)
• Cocoa powder - 2 tbsp
• Powdered sugar - 2 tbsp
• Butter softened - 4 tbsp
• Condensed milk/milkmaid - 4 tbsp.

Method :

• Crush the biscuits separately and keep aside .
• Mix chocolate biscuits with cocoa powder , half of sugar , butter and milkmaid .
• Mix well and spread it as a layer in a greased tray and refrigerate for 10 mins.
• In the same manner mix the remaining sugar , butter and milkmaid with white biscuits .
• Mix well and spread over the chocolate layer and keep refrigerated for 20 min.
• Remove from fridge , cut into squares And serve.

BRAZILIAN BRIGADEIROS /RICH CHOCOLATE TRUFFLES

Today was all bout making these rich chocolate truffles, and having them...
Easiest they are , delicious they are too...


Recipe:
Ingredients:

• 1/2 tin milkmaid (200gm)
• 1/2 tbsp butter...
• 1 1/2 tbsp cocoa powder

Method:

• In a pan put everything together , once u see it has startd to boil, lower the flame nd cook until the mixture leaves the sides of pan nd form into a dough.(5-6 mins )
• Once done , let it cool, grease ur hands , nd shape them into small balls nd coat them with ur fav toppings.

Enjoy...
Happy cooking...

OREO EXPRESSO MILKSHAKE

The weather being hot, does not demands hot coffee,
But coffee being my main ...
I digged into chilled drink

Recipe:...
(2 glasses)

3 cups cold milk
1 tsp bournvita
2 tbsp coffee powder
3 tbsp sugar
5 Oreo biscuits (may need 1-2 extra for garnish)
4 tbsp milk powder (I used nestle everyday)
Few ice cubes

Method:
Blend everything on medium speed, serve.

Chocolate Oreo Mousse.

This heavenly MOUSSE is super creamy and extremely sinful...😍😍

Recipe :
Ingredients:
(Makes 2-4 servings depending on size of servings)

• 3.5 oz semi sweet chocolate(100gm- can go with 1:1 proportion of dark +milk or can add entire dark )
• 3/4 cup heavy cream, (you will whip it until soft peaks)
• 6 crushed up oreos
• 1 tbsp butter

Method:

• Whip cream until soft peaks , melt the chocolate and fold it into the whipped cream - the mousse filling is ready.
• Crush Oreos and add butter and keep aside.

Now to assemble:

• Take glasses or bowls of you choice.
• Put Oreo and butter mixture at the base.
• Put a layer of cream and chocolate mix above that.
• Top it with a piece of Oreo
• And you are done, chill and serve .

Enjoy the creamiest mousse ...

Kaju badam biscuits . :)

Nuts and Biscuits together always are a perfect combination. These biscuits taste exactly like the store brought , Kwality pista badam cookies, and i assure you , try these biscuits and you are never buying them anymore.

So, make them, treat your friends and family, grab wonderful compliments and get delighted...

 

This recipe gives 30-32 medium sized cookies or 27-28 slightly bigger ones

Ingredients:

• 1.5 cups all-purpose flour/Maida (190-200 grams)
• 2 tbsp custard powder
• 160 grams unsalted butter, softened but not melted 
• ½ cup of powdered sugar (100 grams appx)
• ½ cup chopped dry fruits (I used kaju, pista and badam) Keep some of them aside for decorating the top of the cookies or chop some more. 
• ½ tsp cardamom / elaichi powder
• ½ tsp vanilla extract 

Method-

• Sift together flour and custard powder and set aside. Leave the butter out on the counter till it is soft. Do not melt it. We need the butter soft, but not melted. 
• Beat the butter and powdered sugar till light and creamy.
• Add the cardamom powder, vanilla extract,nuts and mix well.
• Slowly add the flour mixture in three batches mixing with your fingers. Incorporate the butter into the flour mix. Gently bring the dough together. Do not knead, do not over mix!
• (Add 1-2 tablespoons of all purpose flour extra, if needed. and mix it with your hands)
• Shape the dough into 2 logs (round or square) and cling film them. I just used my hands for the desired shape.Refrigerate the dough for 1.5 hours.
• Preheat the oven at 180C and line a baking sheet with parchment paper. Remove the logs from the refrigerator and cut slices about half an inch thick.
• Lay the cookies on the sheet at least 1 inch apart as they expand when they bake. 
•  After about 5 minutes, Sprinkle some finely chopped nuts on the top and carefully and lightly press them 
• Bake for 15 minutes. When the bottom of the cookies begins to brown, they are done. They will be soft when you take them out of the oven but will firm up on cooling.
• Cool in the baking tray for five minutes and then transfer to the then wire rack to cool completely. The cookies stay good for two weeks when stored in an airtight container.

try them, and let me know your reviews.
#loveisincookin #passionfocookin