Chocolate Crinkle Cookies

Ingredients

• 1 1/2 C sugar
• 1/2 cooking oil
• 4 Squares unsweetened chocolate - melted and cooled
• 2 tsp vanilla
• 3 eggs
• 2 C flour
• 2 tsp baking powder
• Powdered sugar for rolling cookies in

Instructions

• Preheat oven to 375 degrees.
• Combine chocolate, sugar, oil, melted chocolate & vanilla in a large bowl. Beat in eggs. In a medium bowl, combine flour & baking powder. Stir into chocolate mixture. Cover and chill for 8 hours {or until firm}. Shape into balls {1 Tbsp}; roll in powdered sugar. Bake on greased cookie sheet for 10-12 min. Roll in powdered sugar again while still warm. Makes 4 dozen cookies.

Kourabiethes

Ingredients:

 2 ½ cups all-purpose flour 1 tsp baking powder ¼ tsp salt 1 c butter, softened ½ c sugar 1 egg 1 tsp vanilla extract ½ c almonds, finely chopped (optional) powdered sugar for coating

 Directions:


 Preheat your oven to 350°F and line two cookie sheets with parchment or baking mats. In a small bowl, combine flour, baking powder, and salt. In a large bowl, beat together butter, sugar, and the egg until light and fluffy. Add flour mixture to butter mixture and mix until well blended. Add vanilla and mix well, if adding almonds stir in until incorporated. With your hands, form the dough, about 1 Tbs at a time, into balls. Place the cookies 2 inches apart from one another on the cookie sheet. Place in the oven on the middle rack and bake 15-18 minutes or until barely brown around the edges. Remove from the cookie sheet with a spatula and cool on a wire rack for 5 minutes. With a flour sifter, sift powdered sugar over the cookies, or a plastic bag will work just fine too. Serve and enjoy.

Baadam halwa....

Ingredients:

 almonds 1/2 k.g
sugar 1/2 k.g
ghee 1/2 cup

METHOD:
 soak almonds in water for 1/2 an hour,blanch them.
make a paste out of it. In a pan heat ghee add grinded almonds stir. cook on low heat till the color is brown. now add sugar and stir ,coook for 5-10 minutes more . when the ghee saperates remove from the heat garnish with more nuts and serve ur tasty badaam halwa is ready

Mango Triffle...
Ingredients:
 fresh milk 1 litre
suagr to taste
cake slices 2 cup
mango slices 2 cups
jelly 1 pacet set incubes or as u desired
mango custard 4 tbsp
fresh cream 1 cup

METHOD:

 In a pan boil the milk and sugar add custard while stirring.
stir for 2 minutes remove from heat let it cool.
add sliced mango pieces in custard.
In a serving dish pour the custard then cake layerand a cream layer some chunks of mango again repeat the layer and garnish with colorful jelly.serve chilled.

Mexican Hot Chocolate Cookies

Ingredients 

• 2 1/4 cups all-purpose flour
• 1/2 cup unsweetened baking cocoa
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1 cup butter, room temperature
• 1 1/4 cups brown sugar, packed
• 1 cup sugar
• 1 teaspoon vanilla
• 2 eggs
• 1 cup chocolate chips
• 1 cup mini marshmallows, frozen

Instructions

In a medium bowl whisk together the flour, unsweetened cocoa, baking soda, salt and cinnamon. Set aside.

in a large mixing bowl, cream the butter, brown sugar, and regular sugar until creamy.

Add in the eggs one at a time and beat until light and fluffy.

Then beat in the vanilla.

Slowly add in the flour mixture to the wet mixture and mix until just combined.

Stir in chocolate chips and frozen marshmallows.

Refrigerate the cookie dough for 1 hour.

Preheat your oven to 375 degrees. Line a baking sheet(s) with a silicone baking mat or parchment paper. Set aside.

Drop tablespoon size balls onto the prepared baking sheet spaced about 1 inch apart.

Bake for 8-10 minutes.

Allow to cool on baking sheet for 5 min then finish cooling on a wire rack.

Enjoy!

Gingerbread Bundts with Cinnamon Glaze



Gingerbread Bundts with Cinnamon Glaze are great for a special weekend breakfast or a tasty treat after dinner! The glaze compliments the bundts perfectly! Your house will smell amazing!
Author: Stacey
Recipe type: dessert (or breakfast)
Ingredients
Gingerbread Bundts
2¼ cups all purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon allspice
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1 teaspoon cocoa powder
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1 stick (8 tablespoons) unsalted butter, melted then brought to room temperature
¾ cup dark molasses
¾ cup sugar
1 large egg
½ cup buttermilk
½ cup whole milk
Cinnamon Glaze
1 cup powdered sugar
3-4 tablespoons milk (this will depended on how thick or thin you want your glaze)
¼ teaspoon cinnamon
Instructions
Gingerbread Bundts
Butter and flour a 12-cup mini bundt pan and preheat your oven to 350 degrees
In a medium bowl whisk together the flour, baking soda, salt, allspice, cloves, nutmeg, cocoa powder, cinnamon, and ginger
In another bowl, beat together the molasses, sugar, and butter until well combined
Add the egg, and beat until combined
Slowly beat in the milk and buttermilk (It will look like it has curdled, but don’t worry, this is supposed to happen. It will fix itself when you add the dry ingredients)
In a few additions, beat in the flour mixture, scraping down the sides of the bowl between each addition and mix until just combined
Fill each bundt pan cup about ¾ the way full and smooth out the tops a little bit Bake on the middle rack of the oven for 18-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean (the original recipe says 30 minutes, but mine were done and had a clean toothpick after 18)
Let cool in pan for about 20 minutes, then turn out onto a baking rack and cool completely
Cinnamon Glaze
Mix powdered sugar and milk together with a fork until smooth and desired thickness
Add cinnamon and mix to combine
Dip the tops of each bundt cake in the glaze and let dry on a cooling rack

Pannacotta with Blueberry Sauce...

Makes 3 servings of 1/2 cup each
Ingredients :

Pannacotta:
Whipping cream - 1 cup+ 2 tablespoons
Icing sugar - 1/4 cup
Milk - 2 Tablespoons
Unflavored Gelatin powder - 1 1/4 teaspoon (Substitute with Agar Agar, see note below)
Vanilla extract - 1/4 teaspoon
Fresh Blueberry Sauce:
Blueberries- 1/2 cup
Sugar - 1 1/2 Tablespoon
Cornflour - 3/4 teaspoon
Cinnamon powder very small pinch (optional)
Salt very small pinch
Water - 2 Tablespoons
Vanilla extract a drop (optional)
Lemon zest a small pinch (optional)
Lemon juice - 1/4 teaspoon or as per taste
Method :
1. First lets prepare Pannacotta. In a small bowl add cold milk.
2. Sprinkle gelatin on top of the milk and leave it aside to bloom for 5-10 minutes. 
3. In a saucepan add the whipping cream and icing sugar and mix well. 
4. Place it on the stove and stir to dissolve sugar without any lumps. 
5. When it just begins to boil switch off flame and add the bloomed gelatin and mix well to dissolve completely. 
6. Add vanilla extract and mix well. 
7. Pour the cream into serving bowls or dessert cups and place in refrigerator once it cools down.
8. Refrigerate for 3-4 hours or until set.
9. To prepare blueberry sauce, In a saucepan add sugar, cornflour, water, salt and cinnamon if using. 
10. Mix till sugar dissolves and it turns smooth. 
11. Add washed blueberries and mix over low heat.
12. Cook for about 3-5 minutes till the sauce thickens. Some blueberries will break. 
13. Switch off flame. Add vanilla extract and lemon zest if using. Add lemon juice and mix.
14. Let it cool completely and refrigerate in airtight container. It stays good for a week.
15. To serve, add blueberry sauce on top of the pannacotta. My husband likes it with some Roohafza and a glazed cherry in addition to any topping. You can top pannacotta with fruits or berries or fruit sauces or chocolate syrup or serve it just plain.
Enjoy Pannacotta with blueberry sauce. 
Notes :
Halal gelatin is not available in several countries due to which muslims do not prepare several yummy desserts that call for gelatin. The same is the case with vegetarians who do not consume gelatin.
You can now prepare those desserts by substituting with agar agar also known as china grass which is vegetarian. 
Agar agar is a traditional substitute for gelatin in many recipes and basically it substitutes at a ratio of an equal amount of agar agar for gelatin when substituting like for like (that is powdered for powdered, etc).
[1] One tablespoon of powdered agar agar can be used in place of one tablespoon of powdered gelatin.
[2]The granulated form of agar agar is twice as strong as the flaked form, while the powdered form is three times as strong.
[3]Follow the instructions for activating agar agar with great care. It does not set at the same temperatures as gelatin, hence people tend to assume it doesn't work. However, it does, provided it is handled correctly. For example, agar agar requires a rapid boil and not a mere simmer in order to activate when added to a recipe requiring heating.
[4]And, agar agar gels at room temperature when gelatin requires chilling.
[5]Soak agar agar first for 10 minutes in the liquid it is to be cooked in. This makes it easier to dissolve.