Melting Moments Biscuit

Ingredients

Biscuits

• 180g unsalted butter
• 60g icing sugar, sifted
• 60g custard powder
• 1 teaspoon baking powder
• 180g plain flour

Vanilla buttercream

• 100g butter, softened
• 2 teaspoons vanilla bean paste
• 1 cupicing sugar, sifted

Raspberry jam

• 250g fresh or frozen raspberries
• 250g caster sugar
• Juice of ½ a lemon
• ½ teaspoon gelatine powder
• Icing sugar, to serve

Method;
1. Preheat oven to 180°C. Line two oven trays with baking paper.

2. For biscuits, cream butter for two minutes in an electric mixer with paddle attachment. Add icing sugar and custard powder and mix until combined. Sift the baking powder and flour together then add to the dough and mix well. Roll dough into 40g balls, place on a baking paper lined baking tray and press each ball with a fork to leave an indent. Bake biscuits for 16-18 minutes or until light golden. Stand on trays 5 minutes to cool then transfer to a wire rack to cool completely.

3. For buttercream, whisk butter and vanilla until smooth. Add icing sugar and beat until mixture forms a paste, the consistency of thick icing. Spoon into a piping bag fitted with a small star nozzle.

4. For jam, place raspberries, sugar and lemon juice in a small saucepan and cook for 20-30 minutes until thickened. Mix gelatine powder with one tablespoon cold water together. Remove the jam from the heat, stir through gelatine mixture. Transfer to a heatproof bowl and cool in the fridge.

5. To assemble, place a spoonful of cooled jam on the base of half the biscuits. Pipe buttercream in a circle onto the base of the other half of the biscuits. Gently press one of each biscuit together to form a melting moment. Dust with icing sugar before serving.

 

Source:http://www.masterchef.com.au/recipes/melting-moments-biscuits.htm?target=dessert

Frosting:

For any Frosting
1 3/4	cups cups confectioners sugar, plus 2 tablespoons for dusting
1/2	cup unsalted butter, chilled
	pinch of salt
1/2	teaspoon pure vanilla extract
1	tablespoon milk  In the large mixing combine 1 1/4 cups confectioners sugar, butter, salt, and vanilla using an electric mixer. Add milk and continue mixing until well combined. Use a spatula to scrape the mixture from the sides of the bowl. With the mixer running, slowly add remaining 1/2 cup confectioners sugar, mixing until well combined.

Donna Hay's Four-tier Chocolate Cake

Yesterday i was watching Junior MasterChef Australia...
And these lovely lil kids made a four-tier chocolate cake...
So i decided to make one for myself as all those cakes looked sooo tempting...!!!!

I logged onto the masterchef site and baked the cake :)

Ingredients:
1/2 cup (125ml)water
60g butter, chopped
2 tablespoons cocoa, sifted
1 cup (150g) plain flour, sifted
1/2 teaspoon bicarbonate of soda, sifted
1 cup (220g) caster sugar
1 egg
1/4 cup (60ml) buttermilk
1/2 teaspoon vanilla extract
chocolate cream cheese frosting
50g butter, softened
250g cream cheese
1 cup (160g) icing sugar mixture, sifted
1/4 cup (25g) cocoa, sifted

Method:
1. Preheat oven to 150'C fan-forced.

2. Place the water, butter and cocoa in a saucepan over medium heat and stir until the butter has melted. Place the flour, bicarbonate of soda and sugar in a bowl, add the cocoa mixture and whisk to combine. Add the eggs, buttermilk and vanilla and whisk to combine. Divide mixture between 2 lightly greased 12cm round cake tins lined with non-stick baking paper. Bake for 40-45 minutes or until cooked when tested with a skewer. Allow to cool in the tins for 5 minutes. Turn out onto wire racks to cool completely.

3. While the cake is baking, make the cream cheese frosting. Place the butter and cheese in the bowl of an electric mixer and beat for 6–8 minutes or until pale and creamy. Add the icing sugar and cocoa and beat for a further 6–8 minutes or until light and fluffy.

4. To assemble, slice the cakes in half horizontally. Place one cake layer on a plate and spread with one quarter of the frosting. Repeat with remaining layers and frosting. Decorate as desired.

                                                                                   Recipe by Donna Hay.
Source :
http://www.foxme.tv/jrmasterchefaustralia/juniorcontstantsrecipesdetailsen/7

Strawberry Mousse

Trying something different from chocolate.
Always scared to try something which does not include chocolate and has eggs :p

Ingredients:
Strawberry- 2 Cups
Whipped Cream
2egg whites
1 tbsp caster sugar

Method: 
Chop strawberries in a food processor, leaving a few chunks. 
Stir in sugar. 
In a bowl, whip cream until stiff peaks form. 
In another bowl, whip egg whites until stiff peaks form. 
Fold whipped cream into strawberries. 
Fold egg whites into strawberry mixture. 
Serve immediately.

Irish Hot Chocolatttee... :)

I made it a lil too strong :p


Ingredients:
Milk- 1 Cup
Powdered Sugar-3/4th Cup
Honey- 1 tbsp
Cocoa Powder- 1tbsp
Semisweet chocolate- 2x2 inches piece
Cornflour- 2 tbsp

Method:
-Mix cornflour in milk.
-In a saucepan melt put the mixed milk and melt the chocolate.
-Add sugar. Add honey and cocoa powder.
-Pour in mug. Serve it hot!

I had it with a simple marie biscuit. And it tasted yumm!!!!

Chocolate Brownie

After 3 Attempts. Finally I made this chocolate brownie :)
*Phew*


Ingredients:

Maida - 1 cup
Icing sugar - 3/4 cup
Cocoa - 1/4 cup
Milk - 5 tbsp
Melted butter - 5 tbsp
Baking powder - 1/2 tsp

Dusting:
Icing Sugar
Chocolate Syrup for glace.

Preparation:
Prepare small serving baking tin for baking. I greased with melted butter and dusted with icing Sugar. When you dust with flour you will have the flour taste on the outer side. so dusting with sugar makes it better.
Pre heat the oven at 230 C, then bake the brownie at 230 C for 5-6 mins.
In a large mixing bowl, beat together butter and powdered sugar until it turns soft and creamy.


To this, add milk and stir well; Add the remaining ingredients and beat until all the ingredients mix well and form a smooth batter.


Grease a baking pan and smear some flour on it. Pour the batter into the baking pan.


Brownies are done when a pricked toothpick come out clean. Remove from oven and let it cool to room temperature.


Cut into square pieces with a knife and serve.

Pour the syrup over the warm brownie and dust with sugar.

Rainbow Cake

Its Tempting.....
The Moment You Look at the cake....  :)
Your surely in a treat for a Colorful Cake!!!
And its Easy to Make and Bake!!! ;)


Ingredients: 
Flour-100 gms
Butter-50 gms
Curd-50 gms
Powdered Sugar-50 gms
Baking Powder-1 tsp
Baking Soda- 1/2 tsp
Vanilla Essence -1 tsp
Milk (According to the consistency to be maintained)


Method:
-In a separate bowl mix Curd,Sugar,Butter and vanilla essence.
-Add Baking Powder and Baking Soda.
-Add Flour.-Add in some milk in order to main the consistency of the mixture and mix properly to avoid any lumps.
-Separate the batter into 4 different cups.
-Add the necessary food colors.
-Put the mixture in the Cake Mould starting from dullest color to the brightest color

-Preheat the oven.
-Now Bake on high for 15 minutes.
-Insert a toothpick in the middle of the cake and see if the toothpick comes out clean.
-Let the Cake Cool.

Quick Panacotta

Ingredients:
15g Gelatin
500ml fresh milk
100g sugar
500ml fresh cream
200g fruit puree for garnish or chocolate sauce


Method:
Soak gelatin in cold water for 5 minutes
Bring milk sugar and cream to Boil.
Add dissolved gelatin when the mix is warm.
Allow to cool
Set in fridge for 2-3 hours

Oreo Cookie/Oreo Chocolate

When Oreo is sandwiched between chocolate it tastes like heaven........


Ingredients:
Milk Chocolate Slab
Dark Chocolate Slab
Round shaped Mould
Oreo Cookies.


Method:
-Melt both the chocolate slab.
-Fill 1/3 of the mould with melted dark chocolate.

-Put in Oreo Cookies into the mould. And press it so that the chocolate comes on top of the cookie.

-Pour melted milk chocolate on top of the cookie.

-Refrigerate for 15 minutes.

-When you eat. You can see the oreo cookie between the chocolate.

Chocolate Souffle

A renowned French Dessert!!!

C'est Delicieux!!!!

Servings-6

Ingredients:

1 Cup Sugar

5 Ounces Bittersweet Chocolate(Melted)

3 Large Egg Yolks

6 Large Egg Whites

1/16 tsp Salt(Very little)

Butter for ramekins

Method:

-Mix the melted chocolate and egg yolks.

-Beat the egg whites with salt until they seem to have a soft glossy texture.

-Continue beating the egg whites and gradually add sugar.

-Gently Stir Egg Whites into the chocolate yolk mixture.

-Spoon Souffle into ramekins.

-Microwave for 3 Minutes.

-Cool it then decorate it with some icing sugar or powdered sugar.

Grilled Dark Chocolate Sandwich

Both simpler and more decadent than a chocolate croissant, a grilled chocolate sandwich is a marriage of bread and chocolate in which the two components are evenly matched.

Servings:8

Ingredients:

1/4 cup evaporated milk

 3 ounces bittersweet chocolate

1 1/2 tablespoons butter

8 slices sandwich bread

Method:

-Heat evaporated milk just until boiling. Add chocolate, let stand for 1 minute, then whisk until smooth. Let cool slightly.

-Spread butter on one side of each slice of bread. Divide the chocolate mixture on the unbuttered side of 4 slices, leaving a little border.Cover with the remaining slices of bread, buttered-side up, and press lightly.

-Cook the sandwiches in a large nonstick skillet over medium-high heat for 1 to 2 minutes. Turn over, press with a spatula and cook until nicely browned. Serve warm.

No-Bake Biscuit Custard Pudding

Crispy yet smooth and tastyyy.....!!!!!


Ingredients:
Vanilla Flavored Custard Powder-5 tbsp
Milk-3 Cups
Sugar-4tsp
50-50/Krack-jack/Parle-G Biscuit-1 Packet
Chocolate Sauce.


Method:
-Add Custard Powder and a little Milk and dissolve.
-Keep on low flame and heat remaining milk and sugar in a pan.
-Add custard milk in the pan and stir for 3 minutes and turn off the gas.
-After it has cooled.
-Prepare a layer of biscuits side by side.
-Spread a spoon of prepared custard.
-Add up layers.
-Refrigerate for a few hours.

Choco Apple Smoothie

I love Apple Juice.... like Love Love!!

And I Love Chocolate Tooooo....

So a little experiment to mix both of them and create an awesome Smoothie.

And Also its Quick & Easy! :)

Servings-2 glasses

Ingredients:

1 Big Apple

Cocoa Powder- 4 tbsp

Vanilla Ice Cream- 2 Scoops

Milk- 1 Cup

Method:

Blend All ingredients till frothy.

Oreo Milkshake...

Ice Cream & Oreo....... Anything Tastes good with them!

An easy substitute for milk.

The Kiddo's Just Loveeee this..... <3

I myself Being very lazy.... Just Blended all these ingredients... And Voila!!! :D

Servings-2 Glasses

Ingredients:
Vanilla Ice Cream- 3 1/2 Cup
Cold Milk- 1/2 Cup
Choc Syrup- 2 oz.
Oreo Biscuits-4
Whipped Cream.


Method:
-Blend all ingredients.

Pour into a Glass and Enjoy Oreo Heaven.

Quick Hot Chocolate Milkshake

Servings- 1 Glass

Ingredients:
Warm Milk-1 Glass
Cocoa Powder-1 tbsp
Whipped Cream.
Chocolate Sauce or Melted Semi-sweet Chocolate Bar-50 gms


Method:
Blend All the ingredients and Pour in a Glass.
Serve Hot.

(See the layer of Chocolate below ;))

Chocolate Sponge Cake

Ingredients:
Flour-100 gms
Butter-50 gms
Curd-50 gms
Powdered Sugar-50 gms
Cocoa Powder- 4 tbsp
Baking Powder-2 tsp
Baking Soda-2 1/2 tsp
Vanilla Essence -1 tsp
Milk (According to the consistency to be maintained)


Method:
-Sieve Flour, Cocoa Powder and Baking Powder in a bowl.
-In a separate bowl mix Curd,Sugar,Butter and vanilla essence.
-Now add in the flour-coca-baking powder mix into the bowl.
-Add in some milk in order to main the consistency of the mixture and mix properly to avoid any lumps.
-Put the mixture in the Cake Mould.
-Preheat the oven.
-Now Bake on high for 15 minutes.
-Insert a toothpick in the middle of the cake and see if the toothpick comes out clean.
-Let the Cake Cool.
-Then Add Chocolate Ganache on the cake. And Decorate.

Vanilla Pudding

Servings:4 small cups

Ingredients:

Milk- 1 Cup

Sugar- 1/4 Cup

Custard Powder(Vanilla Flavor)- 1 1/2 tbsp

Butter-1/2 tbsp

Method:

-Add Sugar, Custard Powder and Cold Milk (2 tbsp) in a bowl.

-Heat Milk in a pan and add the sugar+custard powder +milk mixture and start stirring.

-Add butter& keep stirring until mixture is thick enough.

-Allow to cool for 15 mins & then refrigerate it for 30 mins to 1 hour.

-Serve chilled in a bowl or invert the bowl to get a well set pudding.

10 Minute Eggless Chocolate Pudding

Servings-4 small cups

Ingredients:
Custard Powder(Vanilla Flavor)-3 tbsp
Cocoa Powder- 2 tbsp
Chocolate Sauce- 1 tbsp(Optional)
Milk-1 Cup
Sugar- 2 tbsp
Vanilla Essence-1/4 tsp


Method:
-First take 1/2 Cup Milk. Mix Custard Powder, Cocoa Powder, Sugar and chocolate sauce.
-Now heat the remaining half cup milk in a pan. Then add Custard-Cocoa-Sugar Mixture and mix well.Stir continuously to avoid lumps.
-Transfer immediately to setting bowl and refrigerate for at least 1 hour. Garnish with chocolate chips or cocoa powder.

Chocolate CuppyCake

Servings-4 cups

Ingredients:

Flour(Maida)-1 Cup

Cocoa Powder-2tbsp

Baking Soda-1/2 tsp

Powdered Sugar-1 Cup

Flavorless Oil/Ghee-4 tbsp

Milk-3/4 Cup

Vanilla Essence-1 tsp

Method:

-In a bowl add Oil,Sugar,Vanilla Essence, Lukewarm Milk and mix till sugar dissolves.

-Add flour and cocoa powder and baking soda in that bowl and mix.

-Spoon cupcake batter into cupcake molds.

-Bake each cupcake for 5-6 minutes

-Insert a toothpick after it is baked in the center of the cake to see if it comes out clean.

-Cool it before frosting.

-Decorate it with chocolate sauce or chocolate shavings according to your preference.

Before Frosting:

After Frosting: 

Instant Chocolate Mousse

Servings- 4 cup

Ingredients:

1/2 kg milk chocolate bar

1/2 kg dark chocolate bar

Whipped Cream

Amul Fresh Cream-Small Tetra Pack

Method:

-Melt the milk chocolate bar and the dark chocolate bar in the microwave for 4-5 minutes(Depends on microwave)

-Add 1/2 Fresh Cream in each of the melted chocolates.

-Add little Whipped Cream in milk chocolate simultaneously adding little in dark chocolate

-Mix all the ingredients and refrigerate the milk and dark chocolate in a piping bag for 30 minutes.

-After 30 minutes, pipe the mousse in a glass or bowl.
-Decorate with icing sugar or cocoa powder.