BISCUIT CHOCO ROLL

Biscuit choco roll

This is a yummy roll that can be made easily without cooking and baking. My kids love this roll for its sweetness,softness and yummy chocolaty taste. enjoy this lovely roll with your kids. even they can prepare by their own, it will be extra fun.

This post is for #BM 57 week 2 and day 3 by srivalli.

Ingredients:  

chocolate roll 

Biscuit - 1 pac  

Powdered sugar- 2 tbsp  

Cocoa powder- 1 tbsp 

Melted butter- 1/4 cup

Cream filling:

butter- 1/4 cup 

 icing sugar- 2 cups  

vanilla essence- 1/2 tsp

Beat butter add sugar and vanilla essence beat well and set aside.

Method:

Crush the biscuits in a blender till fine powder. Add sugar, cocoa powder mix well and slowly add butter and mix well till you can roll the dough. Place a butter paper and spread the biscuit dough place another paper on top and roll with rolling pin into a rectangular shape. Remove the butter paper on top and now spread the cream filling on top. Gently roll the choco roll slightly tilt the butterpaper upwards. When it rolled completely cover with the paper and freeze for 2 hrs.

Cut them into slices and serve..

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57

  

HEART COOKIES WITH ICING-VALENTINES DAY SPECIAL

Heart Cookies with Icing-Valentines day special

Cookies,biscuits everybody loves to try it from kids to elder ones.This day of valentine,we love to try something lovely and colourful to show our love to our loved ones and our loving kids.I made these valentine cookies to show love to my kids..........I love them a lot........

Try this easy and colourful cookies and make your loved ones feeling special and happy.........

Heart cookies with Icing-Valentines day special

       Ingredients:

    

          Cookies recipe: 

I followed my french sables recipe for the dough

http://cookingclub17.blogspot.in/2014/01/french-sables.html

    Use heart shaped cookie cutter cut the dough and bake the cookies at 180°c for 12-18 mins

              

     Icing:

         Icing sugar-1 cup

  Milk-2tbsp

 Food colour-few drops

 Mix all well and do icing if the icing is too watery just adjust it with some more icing sugar or milk powder will do the magic.Now fill the icing in pipping bags and place fine tip nozzle or cut the bag in tip and give your cookies beautiful designs and colours with your creativity.........

Sending this to Remya's kitchen First blog anniversary celebration and giveaway

FRENCH MACARONS

French Macaron

French macarons.......Ha.........this word was a nightmare for me.How many recipes I refered how many people I asked .Its numberless.........Really U don't believe when I happen to talk to a baker or a chef my next question will be......How do you make french macarons?Even to the bakery owner nearby..............

I tried it for about 3 times but every time I made it showed some error but I never lose hope.I said to myself that I will  get success in making the macarons.I saw my fellow baker sumod tom's recipe and got inspiration from him and tried this again.I took recipe from Martha stewart but made some changes and tried this macarons..............

Wow wow wow............This time I got it right....Super cool macarons with crunchy and smooth texture......Tasted so good that I melted with these macarons.You could see my face while eating it     I even couldn't sleep yesterday becoz of happiness ........ok ok......I hear your voices to stop exciting and share the recipe.This is my easy and yummy recipe of my french macarons...........

French macarons

Preperation time:10-15 mins

 resting time:1-1/2 hrs

 Cooking time:10-12 mins

  yields-about 25 macarons.

Ingredients:

Egg white- 1   

Almond flour- 1/4 cup+2 tbsp  

 Icing sugar-1/2 cup 

food colour-few drops

Method:

Almond flour:

Take 1/2 cup of almonds and blance them  and remove the skin then toast them in a dry non-stick pan for a while. Note.....It should not change its colour.Just toast to remove the wetness and cool them completely.In a clean and dry mixer add the toasted almonds and 2 tbsps of icing sugar(powdered sugar didn't worked well.It made the flour wet).Pulse them for 2-3 secs and then again pulse for another 2-3 secs.The flour will be powdered if not repeat it again but remember  one or two almonds may remain.Just remove from mixer and sift them.The flour will be dense,so sift them by mixing them with your hands.Now measure the flour that needed for this recipe.Reserve excess flour and coarse mixture you get for next use.You can use the coarse mixture in brownies.

Remember the bowl and hooks should be dry while beating the egg whites otherwise it won't get its foamy texture. 

Break Egg carefully and remove yolk from it.Add whites in the clean bowl and beat well till it turn white and foamy,now gradually add in the icing sugar and beat till it combines.Donot add sugar before the egg white gets foamy texture otherwise the whites will ruin.It happened to me this time also and I redone the process then take off the beater and add few drops of food colour to the meringue.You can use any colour you wish in liquid form,powdered form or gel form but have to combine it well so that the meringue completely turn to its colour. Now fold in the Almond flour to the mixture in 3 parts.Fold it well and put the mixture into a pipping bag with big round tipped nozzle.

In a baking sheet or tray pipe them in a round shape,just pipe for about a tbsp or two of meringue.Pipe them with gap between the macarons in the tray/sheet.Tap them in a flat surface so that it spread and form a round shape.Don't worry if the shape differs it'll happen for the first time and  You can use macaron baking sheets to get the perfect rounds or draw shapes in a butter paper and use.I just piped in my desired rounds or you can use spoons to pour the mixture in tray/sheet.

Now rest the piped macarons for about 1-11/2 hrs till it gets dry.

Preheat the oven to 170°c 

Place the macarons into the oven and bake @ 170°c for about 10-12 mins.You will see the macarons risen up and when you tap on the top it will make a sound.Dnt tap too hard the macaron will break guys.Now its prfectly baked,remove from oven and place undisturbed to get cooled.

Now time to sandwich them.Don't show the baked macarons to your kids or they will eat them before you sandwich them.My kids do...........

You can use any kind of filling you love I used chocolate filling becoz ofcourse my kids love chocolates.

Chocolate filling(ganache):

fresh cream-30 gms 

 Dark chocolate/regular chocolate-90 gms

Heat cream and add chocolates,stir till it combines and make thick filling.Take one macaron and fill chocoate ganache and close with another macaron.............Now its time to enjoy your macarons.keep one into your mouth just close your eyes and enjoy its melting in your mouth mmm mmmm mmmm.............

Beat whites and gradually add in sugar

pipe into the baking sheet/tray

Fill the ganache

Enjoy your melting moments.............

 Notes to remember:

• Toast the almonds just to remove wetness donot toast till it turns colour.
• Just pulse the mixer while beating almonds and icing sugar.Use only icing sugar,there will be some almonds left coarse just omit it and sift the flour well.
• Must sift the flour before mixing to the meringue to get the smooth texture.
• Remember the bowl and hooks should be dry while beating the egg whites otherwise it won't get its foamy texture. 
• Do not add sugar before the whites get foamy texture or it will ruin the mixture.
• Tap the sheet after piping it to spread.
• Rest them for atleast 1-11/2 hrs to get dry on top or it will become chewy when baked.
• Donot remove macarons from tray before cooling completely or the bottom will remain in the tray.
• I used baking sheet and non stick tray both.The surface was smooth in the macarons baked in nonstick tray than sheet.
• sandwich them with any kind of filling you like.

I think I remembered everything to you If I've left any points just comment me dears and your reviews too.................

Sending this to Remya's kitchen First blog anniversary celebration and giveaway

PEANUT AND CHERRY SHORT CAKE

Peanut and cherry short cake

Short cake is a crumble cake or biscuit having a filling of fruits and and cream on top.It usually made of flour,milk and some with eggs.It is an awesome treat for christmas,so yummy and eyecatching for kids and a popular christmas treat in many countries...........The short cake recipes were being followed from 1588 to till date with lots of variations......

I made this yummy recipe with unusual ingredients peanuts and whole wheat flour.But it doesn't leave hands in taste and texture.It is really a delicious dish with christmas special spices topped with cherries and cream.I strongly recommend all my visitors to try this recipe.It can be made easily by beginners too..........

It can be topped with any kind of fruits that available in that season.You can try this with orange,mango,rasberry,strawberry etc....I think marmalade can also work well.Lets have a look of this yummy christmas treat.......!!!!!!!!

Peanut and cherry short cake

Makes-2 medium sized short cakes

Prep.Time- 40 mins

Cooking time-15 mins 

 5 mins for assembling

Ready in 1 hr

Easy to make 

Ingredients:

Wholewheat flour-1/2 cup  

  Peanuts,ground-2 tbsp 

 Icing sugar-2 tbsp 

 Butter-31/2 tbsp

 Ice water-1 tsp 

 Cherries-1/4 cup(I used tinned) 

 Lemon juice-1 tsp or you can add orange juice also  

Nutmeg powder- a pinch 

Whipped cream-1 cup  

vanilla essence-few drops  

icing sugar-2 tsp 

caster sugar-1 tbsp 

 cocoa powder-1/2 tsp(optional) 

 pink colour-1 drop

Method:

Dry roast peanuts and remove husk.In a mixer add peanuts and 2 tsp icing sugar beat till it makes powdered form.

Seive wholewheat flour and ground peanuts with 2 tbsp icing sugar add butter and mix well to make a crumbly texture.Combine them well with ice water to make a soft dough.Wrap the dough with cling film and keep it in fridge not freezer for 30 mins.

Take out from fridge and roll flat sprinkling with some flour on top in  1/2 inch thick and cut a big roundel using a cutter.........

Meanwhile.......

Preheat the oven at 170°c/350°f

Place the flattened short cake in a baking tray and bake for 12-15 mins or till it turns light brown.

Remove from oven and cool them.In the meantime prepare the cherry topping and make the whipped cream..

Cherry topping:

In a pan add tinned/fresh cherries,caster sugar,nutmeg powder,cocoa powder,lemon/orange juice,vanilla essence cook till the cherries mashes well and reserve.

Whipped cream:

Freeze cream,beater hooks and the bowl for an hour.Now beat the cream until peaks add pink food colour mix well and put into a piping bag with decorative nozzle.

Assembling:

To assemble the short cake place a shortcake in a plate and fill the cherry topping in the middle then pipe some cream on the sides of the cake.You can decorate as you wish and enjoy the christmas treat......!!!!!!!!!

Note:

Dont hesitate if you dont have medium sized cutter,you can also use any round boxes to make the shape.

I've rolled and cut the dough and then kept in fridge becoz it will be very firm  when we take out from fridge.Obviously the dough will crack when rolling adjust it with flour.Preheating is approximately done for 10 minutes.Bake the short cake according to your oven temperature more or less than 15 mins.You can use plain flour instead of whole wheat flour and almond instead of peanut 

“Get a special ‘Christmas Frosting Kit’ as gift with purchase of the iconic KitchenAid 4.8 L Tilt Head Stand Mixer from 1st-31st December 2014, and make delectable memories this Christmas. For more details, visitwww.christmas.kitchenaidapac.com #KitchenAidTurnsSanta”

MANGO SHORTCAKES

                                                  Mango shortcakes

This is the season for mangoes and our city in known as mango city.we have lots of mango trees around us and love the sweetness and taste of mangoes.This recipe is actually not a cake recipe its like a crusty round biscuit stuffed with fresh cream and seasonal fruits like sandwich.Actual recipe contains berries and I used mangoes,it is really awesome taste me and my kids love it....................

It makes 10 short cakes and we can cut them into half and stuff the filling,mine was very small and I used 2 shortcakes to make a sandwich.My cream filling is not only with freshcream but also I used vanilla custard  with pink color to enhance its taste.There is no use of butter in this recipe just to coat the cakes.The yummy shortcake filled with pink vanilla custard cream and the yellow mangoes.............

WOW..................It is a delicious combination to kindle our tastes buds.....................

I made this recipe for swathi's Baking partners group on fb suggested by Reeni.

INGREDIENTS:

Mango-1 cup,peeled and cubed  

 Sugar-4 tsp + 2 Tbsp,divided   

APF flour-2 cups (13/4 cup + 1/4 cup corn flour)   

Salt-3/4 tsp

Baking powder- 1 tbsp   

Heavy cream-1-11/4 cups

 Melted butter - 1-2 tbsp  

Whipped cream - 1 cup 

Vanilla custard powder - 2-3 tbsp  

Icing sugar-2 tbsp 

 Coarse sugar - to sprinkle on top

METHOD: 

Mango filling:

In a bowl add cubed mangoes and 2 tbsp sugar mix well and keep in fridge till use.

Short cake:

In another bowl add butter and sugar beat well add heavy cream and vanilla custard powder mix well.

Sift APF flour,salt and baking powder well and add to the creamy mixture and knead a soft dough.Don't worry if the dough cracks,it can be adjusted while cut with cookie cutters.

Make balls and roll into a thick flattened sheet,then cut into the desired shapes with cookie cutters. sprinkle coarse sugar on top.

Preheat oven in 180°c

Arrange them in a nonstick/greased baking tray with gaps and bake them for 15-18 mins.

Whipping cream:

In a clean bowl add chilled whipping cream beat well till peaks form add in sugar and beat well and place them in a pipping bag with anykind of nozzle.

 

 Mango short cake:

Cut the biscuit into 2 halves pipe some whipped cream on one half and place mango filling on it and close half with another half of  the biscuit. Now enjoy the melting moments with crusted biscuit,cream and mangoes.mmmmmmmm......Yummmmmmmm.....!!!!!!!!!!!!!

SALTINE CRACKERS

                                        Saltine crackers with salsa dip

                      Once again I blogpost for Swathi Iyer's Baking partners challenge.We've done lots of cookies recipes so this time she came with saltine crackers and graham crackers.Really awesome recipes,I thought of trying graham crackers but tried saltine crackers.It tasted soo good and can be served to diabetic patients too.I'll definetly try Graham crackers too and post it soon.

Ingredients:

Maida-3/4 cup  

salt and baking powder a pinch   

vinegar-2-3 drops

  sugar-1/2 tsp

  warm water-1/4 cup

   yeast-11/2 tsp  

water-3 tbsp

 butter-1 tbsp

 oil-1 tbsp(I used 2 tbsps of oil to avoid butter) 

Topping:  

 salt-1 tsp 

 Italian mixed herbs-1 tbsp  

cheddar cheese-2 tbsp

Method:

             Boil water till warm add salt and sugar stir to dissolve.Sprinkle yeast over it and leave to prove. Add oil,vinegar mix well and add in the dry ingredients mix well to make a sticky dough.cover the dough with clingfilm and place in the refrigerator overnight.   Next day bring them to room temp. and roll them flat (have to use lots of flour to knead the dough) fold them like an envelope and roll thin rectangle.cut them into 5*5 size with the help of the ruler and sprinkle topping over it and press gently.Preheat oven to 200°c and bake them for 10-12 mins.

for salsa:

onion-1 big,chopped   

tomato-1/2,deseeded and chopped   

yellow capsicum-1/4,chopped  

Italian seasoning-a pinch 

salt and pepper to taste 

       Mix all the above and serve with yummy saltine crackers.

         

LINZER COOKIES

                                           Linzer cookies

              Another one cookie recipe for this month's challenge by  Swathi Iyer of baking partners group.This is an awesome cookie looks like sandwich filled with yummy jam inside.I enjoyed a lot to make it but the interesting part is after finishing my cookies.

                                          I took a lovely photograph in my sony cybershot camera but don't know where it has gone when I searched 2 days later.It haven't saved the picture at all I think.Haa.........I blinked a while becoz the cookie box was empty ohhhh.... I forgot I reserved a cookie for me somewhere in kitchen.I ran into the kitchen and atlast found it inside a small box........And clicked it Now I rechecked the pic.It was good.

Now let us enter into the recipe...........

Recipe source: Alice Medrich, Chewy, Gooey, Crispy, Crunchy

Ingredients:

Plain Flour(maida)-1 cup+2 tbsp  

ground almonds-1/2 cup 

  sugar-1/4 cup  

salt-1/8 tsp(a pinch)

  cinnamon powder-11/4 tsp

  cloves powder-1/8 tsp

 almond essence-1/8 tsp 

butter(unsalted)-8 tbsp

 lemon zest(grated lemon peel)-1 tsp 

 orange zest-1 tsp(grated orange peel)  

Any kind of Jam- needed

Method:

Blance Almonds and grind them with a teaspoon of sugar to a fine powder.In a mixing bowl add Butter,sugar whisk them till creamy add in salt,cinnamon pr,clove pr,almond essence,lemon zest and orange zest blend well and knead with plain flour and almond flour to a soft dough.Slightly flat them and cover them with clingfilm,refrigerate them for 2 hrs.Can store them in freezer upto 3 months.

Preheat oven to 180°c

Remove from fridge soft them for a while work before they get too soft.Roll  the dough and cut them in a cookie cutter and they should be as pairs(The cookie should have pair ie cut them in even units 2,4,6....) to make the sandwich.Seperate them into half leaving one half cut in centre with heart shaped cookie cutter.Arrange them carefully in a greased baking tray as the cookies donot disturb eachother.Bake them at 180°c for 15-20 mins.Remove from tray and cool them on a wire rack.Mix jam with a fork as it loosen its texture and apply them on the whole cookie then place heart shaped hole cookie on top and make sandwiches.Store them in an airtight container upto 1 week.

      

NEWTON FIG COOKIES

                               Newton fig cookies

                                                           I've tried many kinds of cookies but this newton fig cookies is very different and interesting to make and also very tasty and delicious.Thanks to Sharanya  for giving us such an wonderful recipe.

Recipe source:: http://www.ohnuts.com/blog/homemade-fig-newtons-recipe/

Ingredients:

flour-11/2 cups   

 Butter-8 tbsp 

  sugar-1/2 cup  

 orange rind or orange marmalade- 2 tbsp 

  Egg white from 1 egg     

 vanilla essence-1 tsp 

salt- a pinch  

Any jam or nutella-1/2 cup 

method:

Combine butter and sugar beat well till soft and creamy. Using of powdered sugar will make your work easy.

Now add in orange rind/orange marmalade,vanilla essence,egg white,salt beat well then mix in flour and make a soft dough.

Wrap them with clingfilm or close in an airtight container and keep them in refrigerator for 2 hrs.To save time,you can place them in freezer for 1/2 hr to 45 mins.

Preheat oven to 180°c.

Use the dough after 5 mins taken from fridge before it reaches room temperature completely.Roll them in a long rectangular shape line them into three parts place jam or nutella in centre part and close with one another to make a complete wrap and smudge the edges.Bake them in 180°c for 12-15 mins and cut into rectangular pieces,cool and serve.

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FRENCH SABLES(BISCUITS)

                           

    French Sables/Biscuits

                                 Sables is a kind of biscuit from france.It has soft,delicate and crumbly texture.After the christmas bakes Priya Suresh and Priya Ranjit From  Home Baker's Challenge

                      They challenged us french recipies for last month's challenge.

I love french cuisine a lot.I have tried many recipies but haven't tried sables.I thank them for giving us those wonderful french bakes.Those sables were awesome as usual my kids loved it a lot and I've teached this recipe in my cookery class also.

Ingredients:
  

milk/water-1 tsp

Flour-21/2 cups  

 Butter-1 cup 

 Sugar pr-1/2 cup   

vanilla essence-1/2 tsp

 baking pr-1/2 tsp 

 For chocolate sables: 

 cocoa pr-1 tsp 

Method:

        In a bowl add Butter,baking pr and sugar pr mix well add van.ess,milk/water at this time you can add cocoa pr to the mixture and add flour.Knead the soft dough and set in fridge if you need for 5 mins and roll them in 1.5"thick.Cut them in desired shapes and arrange them in a greased baking tray.

Pre-heat oven in 350°f/180°c

Bake them for 15-18 mins.

AMERICAN SNOWMAN COOKIES

                               

  American snowman cookies

                              These cookies are awesome and interesting to make.I enjoyed doing this and i like to thank Priya Ranjit of www.cooklikepriya.com from  HBC ( home-bakers-challenge)  for giving us these amazing recipes.

                           The dough mixture is very simple and easy,but creativity is needed to convert the dough into a snowman.The result is awesome,tasty cookies i have got.

Recipe Source & image courtesy - Tasteofhome.com

Ingredients:

Butter-1 cup,softened

powdered  sugar-1/2 cup+1 tbsp

 water-1 tsp   

 almond essence-1/4 tsp

 flour-21/2 cups

 baking powder-1 tsp

red and green colour 

coloured gimmies(coloured sugar balls)

Method:

              Preheat oven to 180 ͦ c      

           1.  In a bowl add butter beat well and add sugar pr beat till creamy and light.

         2. Add water,almond essence mix well and mix in flour to make a soft dough.

        3.Divide the dough in three quaters.Take one part of the dough and divide them into two              parts,add red colour to one part and green to another mix well till the dough gets coloured.Keep them in fridge for just 5-10 mins,take it out.

        4.Roll the dough into a ball and flatten them this is its body.

         5.Then take some dough and roll smaller ball than the first one and attach to the flattened roll as head.

       6.Take some dough from coloured one and roll out and make a hat for the snowman and fix it in its head.

    7.Now the time to make the scarf take small pieces from each dough roll like a long strip and twist them,attach them to his neck.

 8.Now give him eyes,mouth and buttons as you wish.Arrange them seperately in a bakingsheet carefully.

 Bake them for 15-20 mins cool them and remove from the sheet.

Note:

     Attach them close so that it can't be seperated after baking.

   Arrange the cookies with the help of a spatulaRemove from bakingsheet when they cool completely.

                                      Roll the balls small one and big one and flatten them

Attach the head and hat to the body

place them on the baking tray

                                               pierce the gimmies for eyes,mouth and buttons

Roll the coloured dough into a long strip

twist them like a scarf

Attach them on the snowman now he is complete.