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Chocolate Walnuts Basic Bark

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Chocolate Walnuts Basic Bark

Chocolate Walnuts Basic Bark

Chocolate Walnuts Basic Bark

I can’t tell you since how long this Chocolate Walnuts Basic Bark has loomed my mind. So many images from pinterest and instagram kept making their appearances before me and I kept procastinating it.

After I made it, I shamed myself at the thought of pushing it out for such a long time. The Chocolate Walnuts Basic Bark is the most happy and fun recipe that I have ever worked on.


If you ask me, it is practically a no-recipe recipe. Ya! Ya! Ya! That’s me…sometimes I do say confusing things. But I am sure you got me, right? 😉

Chocolate Walnuts Basic Bark

Chocolate Walnuts Basic Bark

Would you call this bark handsome or beautiful? It seems to me, the hero right out of Mills & Boons stories. Tall, Dark & Handsome!

Err…on the other hand , it also appears as a brunette beauty with long silk velvet tresses and chocolat-y love.

Now you pick and choose – Handsome or Beautiful?

The lush and melt in the mouth bits of Walnuts in the good company of Chocolate, makes your heart pound harder, almost skipping a beat!

Life is good, when chocolate is around!

I believe in the above saying. It is a saying, made up by me. I make my own stuff up! 😀

Well my mom always advises me to pop a piece of chocolate in my mouth, whenever I feel low and sad. I say – mom I am low today! Her fixed reply is – Put a piece of chocolate in your mouth. It works! Everytime!

Chocolate Walnuts Basic Bark

Chocolate Walnuts Basic Bark

What is a chocolate bark? Chocolate Bark is a sheet of chocolate, that is covered with nuts, dry fruits, candies and sometimes more pieces of chocolate.

This is my first one in the creation, but certainly not the last one. You will see more kinds as we near the holiday season. They make the perfect hostess gift.

It was very hard to keep my girls away from this bark when they discovered that there is any such thing sitting in the refrigerator. I planned this behind their back since I know that they wouldn’t let me shoot this and pounce upon it and finish it all at the same moment.

But they did find out! It was quite a maddening game. They kept touching it and I kept slapping their hands. Finally, I gave them a piece each and settled down to click some quick pictures. They were back again since the bark just melted in their mouth in an instant. LOL! Love the munchkins! They are like Little bears who find their honey anyhow!

Some Chocolate lust from my blog are – Chocolate Walnut Crisp Biscuits , Dark chocolate & walnut Brookie , Double chocolate Brownie , chocolate nuts mini hand pies and many more.

I know you are drooling right now and thinking of putting this bark of lust and greed together as soon as possible. So here it is – the recipe to your dispense.

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Chocolate Walnuts Basic Bark
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Easy chocolate no-cook recipe
Ingredients
  • Dark German Chocolate bar - 4 oz at room temperature. You may use semi sweet or any other dark chocolate.
  • White Chocolate bar - 4 oz at room temperature
  • Walnuts - 2 tbsp, finely chopped
Instructions
  1. Prepare a small cookie /baking tray by lining it with a parchment/butter paper. Set aside.
  2. Chop the walnuts into small pieces. Set aside.
  3. Break the dark chocolate bar and white chocolate bar into pieces.
  4. Place both the chocolates in separate bowls.
  5. Place both the bowls in the microwave for 30 seconds.
  6. Take them out and stir the chocolates in both the bowls. Please use separate spoon/fork for each chocolate bowl.
  7. Place the bowls again in microwave for 15 seconds.
  8. Take them out and stir well till the lumps of chocolate are dissolved into silk and smooth chocolate.
  9. If there are still some undissolved pieces, then microwave further for 10 seconds and stir again.
  10. Now pour the dark chocolate on the baking tray in a pattern desired. Make sure not to have a very thin layer.
  11. Now pour the white chocolate over the dark chocolate in the desired pattern.
  12. Take a fork or spoon and set the pattern. Keep the edges in control and do not spread out too much.
  13. Sprinkle the chopped walnuts over it.
  14. Set in refrigerator for 3 hrs.
  15. Cut or break in pieces and eat.
  16. Store any leftovers in the refrigerator in a closed container.
Notes
You can use chocolate chips also. If you want to use only 1 kind of chocolate, either dark or white, you may use as desired. Do not over heat the chocolate or else will have that burnt taste.
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Tell me now, are you making it? Are you? Oh come on..who I am kidding. YES YOU ARE!! This is such a fool proof recipe and soooo delicious that you will make it often.

Hey can I make a suggestion here? The festival season is hovering over the head. Bookmark this recipe for an easy peasy gift for friends, teachers, neighors and family. It practically takes no time. This recipe is effortless and classic.

Chocolate Walnuts Basic Bark

Chocolate Walnuts Basic Bark

You are always going to Eat Happy & Stay Happy in my Kitchen.

Sonal

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Chocolate Walnuts Basic Bark

Chocolate Walnuts Basic Bark

Cinnamon Sugar Bites with Chocolate Drizzle

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Cinnamon Sugar Bites with Chocolate Drizzle

Cinnamon Sugar Bites with Chocolate Drizzle

Sometimes the happiness is Semi Home-made! Little effort and Big results. That’s the beauty of instant ideas……not always, but sometimes…

Cinnamon Sugar Bites with Chocolate Drizzle

Cinnamon Sugar Bites with Chocolate Drizzle


I am not much of a dessert person in the sense who will spend hours in making desserts. My desserts need to be quick and still delicious without being overpowering sweet!! Therefore, I am always looking for shortcuts and quick works.

Super Bowl finals are coming up on 7th February and I have to have a dessert to entertain the guests at home, which is my family…..😱…and I am not making any elaborate dessert. So I thought of doing a test run.

Had bought a pack of Pillsbury Original Breadsticks, so put that to work. Popped open the box, cut the breadsticks into bite size bits, baked, rolled in cinnamon sugar dust and drizzled with quick chocolate sauce… Bam!! A finger licking, light, delcious, scrumptious, perfect dessert is born. I think I will send it to Pillsbury to have a look at these babies.

Cinnamon Sugar Bites with Chocolate Drizzle

Cinnamon Sugar Bites with Chocolate Drizzle

Like no 2 zebras or giraffes or tigers or leopards have same spots or stripes, similarly, no 2 munchies here have similar chocolate drizzle pattern 😂😂. They are just happy and content that they are poured with some chocolate love…warm, silk, smooth and just so sensuous!😜

Cinnamon Sugar Bites with Chocolate Drizzle

Cinnamon Sugar Bites with Chocolate Drizzle

As if the heavy drizzle wasn’t enough, my little munchkin, Myraa, picked one Bite and dunked it in leftover chocolate sauce and stuffed her mouth. Those tiny chubby hands, painted with chocolate, looked so cute that I had to stop her in between and click it ;). She kept eating these till I pull her away forcefully. Her hands, nose and chin all were chocolate kissed. 😂

This is how I made it with the help of my sousse chef, Myraa!

Cinnamon Sugar Bites with Chocolate Drizzle

  • Servings: 8-10
  • Difficulty: easy
  • Print

Cinnamon Sugar Bites with Chocolate Drizzle

Cinnamon Sugar Bites with Chocolate Drizzle

Kitchen Equipments Required

Baking sheet, parchment or butter paper, chopping board and knife, a big bowl or box to toss the baked bites in cinnamon sugar, a small microwave safe bowl, a fork or a small whisk, a pastry brush.

Ingredients

Pillsbury Bread sticks, ready to bake pack – 1 (refer to the pictogram picture 1 in “Method” section.

Butter – 2 tbsp, melted

Sugar, powdered – 2 tbsp

Cinnamon powder – 1 tbsp

Chocolate Drizzle – 1/4 each of Chocolate chips and heavy cream.

Method

image

  1. Preheat th oven at 375*F and line a baking sheet with parchment paper. Set aside.
  2. Open the Pillsbury breadstick box. Take the dough out. Spread it on the chopping board. Separate the breadsticks.
  3. Cut out 1×1 inch squares from each bread stick, approx 4 bites from each stick.
  4. Place them in the baking sheet. Bake it for 7-9 minutes till the bread bites become golden from the top.
  5. Meanwhile, take a big deep bowl or box. Mix sugar and cinnamon in it. Toss and set aside.
  6. While the bread bites are baking, take the microwave safe bowl and add heavy cream and chocolate chips. Microwave for 30 seconds and take out. Whisk it till Choco chips dissolve in cream. A lush chcolate drizzle is ready.
  7. When the bread bites are baked, brush them with warm melted butter.
  8. Immediately add these to the box of cinnamon and sugar. Toss and coat them well with the cinnamon sugar.
  9. Lay them back on the baking tray. Drizzle them over with Chocolate drizzle.

If you are making any Super Bowl Party Vegetarian or Vegan Appetizer, Dip or Dessert, please link back. I am putting a Collective of Super Bowl Party Food together and looking for some good easy recipes! Join in and let’s all have some fun!!

Taking these to Throwback Thursdays to share some cinnamon sugar and chocolate love!!

Throwback Thursdays

Throwback Thursdays

Taking this to Fiesta Friday 104, cohosted by talented Hilda and Mila !

 

Had a great time baking these with my munchkin in my Indian American Kitchen. I bet you will love making these too!

Sonal

 

Crisp Walnut Chocolate Cookies, Eggless

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Crisp Walnut Chocolate Cookies are perfect holiday bakes. These are rich & indulging cookies and the best part is that they are crisp, nutty and egg free.

Crisp Walnut Chocolate Cookies, Eggless

Crisp Walnut Chocolate Cookies, Eggless

Crisp Walnut Chocolate Cookies, Eggless

Oh yes! It’s that time of the year! The Fa-La-La-La time! The Feliz Navidad time!

Crisp Walnut Chocolate Cookies, Eggless

Crisp Walnut Chocolate Cookies, Eggless


This Sunday was dedicated to the holiday baking along with kids. As much as I dote on my girls, their “help” freaks me out! The good mother inside me says, “Ah well! They are kids. Get them involved in holiday baking”. The next minute, my OCD side kicks in and yells at me “Are you in your senses? Holiday Baking and kids? What about the mess and the clean up later and not to forget their constant bickering while helping.” The Libra in me comes to my rescue and says, “Cool down! You can do it! After all it’s about making memories. Get the kids clean up later under your supervision”. And I sweat and fret and call out to them, “Girls, holiday baking time! Let’s start it” and the madness starts.

Crisp Walnut Chocolate Cookies, Eggless

Crisp Walnut Chocolate Cookies, Eggless

But I am telling you, amidst all the craziness and mess, it’s all fun with some madness, some yelling, lot of laughter and loads of licking spoons and specks here and there. And the best part is when they line up to lick my cookie dough covered fingers. 😂

 

I came across this recipe in a Chocolate book and adapted it to create these crisps after 1 failed attempt. To my good luck, the adapted recipe worked well and the crisps are just perfect to eat with a cup of coffee or tea. No eggs, Light, Crispy and oh so delicious.

 

This is how I made it!

Chocolate Walnut Crisp Biscuits, Eggless

  • Servings: 18-20 Biscuits
  • Difficulty: easy
  • Print

Kitchen Equipments Required

A big mixing bowl, 1 stirrer or whisk, fork or pastry cutter, chopping board and knife to chop the walnuts, a plastic wrap, 2 cookie trays, parchment or butter paper, oven.

Ingredients

All purpose flour – 1/2 cup

Coco powder, unsweetened – 1/2 cup

Sugar – 1 cup

salt – a pinch

Baking Powder – 2 tsp

Butter – 4 tbsp, cold and cut into small cubes.

Milk, cold – 3 tbsp

Walnuts – 1 cup, chopped roughly

Method

  1. Take the big mixing bowl. Add flour, sugar, coco powder, salt and baking powder. Mix all the ingredients well.
  2. Add the cubed cold butter to the flour. Incorporate it well in the floor either with hands or with pastry cutter or fork. When it is well mixed, the flour mixture will start looking like a bread crumbs.
  3. Add coarsely chopped walnuts to the flour and mix.
  4. Start adding milk, 1 tbsp at a time. It should take 2 tbsp to 3 tbsp milk to bring the flour mix together in a crumbly dough.
  5. Take a big piece of plastic wrap. Drop the crumbly dough in the middle of the plastic wrap. Shape it roughly in a long log. Bring the crumbs together. Wrap the plastic tightly around the dough, from the 2 long sides and then 1 short side. Continue shaping the log evenly by pressing it down gently with hands. It should roughly be 2 inches x 10 inches long. Close the 4th side of the plastic wrap tightly around the dough.
  6. Keep it in the refrigerator for at least 1 hour. You can store the dough like that for 1 day or overnight to bake later.
  7. When ready to bake,  Preheat the oven at 375*F / 190*C. Line the cookie trays with parchment or butter paper.
  8. Take the chocolate walnut log out. Cut 1/2 inch thick slices out of the log. It should give approximately 18-20 slices.
  9. Lay these chocolate walnut slices on the cookie tray, at least 2 inches away from each other.
  10. Bake these chocolate walnut crisp biscuits for 12-15 minutes. They will expand as they bake and become crispy thin.
  11. Take the cookie trays out. Let the crisps be on the trays for 2-3 minutes and then transfer to wire racks for cooling.
  12. Once cooled to room temperature, store them in air tight containers. These make excellent gift for holidays or a great hostess gift as well.

Notes

  1. You may use any kind of nuts in this biscuit like hazelnut or macadamia or pecans.
  2. These store well at room temperature for a week or so. They won’t last that long either ;).
  3. The dough can be frozen and when ready to bake, just slice and bake.

Enjoy making these eggless crisp biscuits in your kitchen with your kids, as did I with my children in my Indian American Kitchen!

Happy Holidays People!!

Sonal

 

Kaju Chocolate Barfi – Warmest Diwali Wishes

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Diwali is the biggest festival for the Hindus of Indian community and the subcontinent. A beautiful festival of lights, secular spirit, good food and company, some glamour and some poker ;), firecrackers and mithais, fun, laughter, joyful times and loads of memories…golden memories..

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Diwali is symbolic of victory of good over evil, lightening our hearts and soul with purity of goodness and recognizing the Almighty God inside us. Being kind and tolerant to others, share and spread the happiness with the less privileged ones, feed the hungry, clothe the cold bodies and just be there in the moment.

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Goddess Lakshmi, the Goddess of wealth enters the houses of those, who are ready to share and care. Lord Ganesha, the vighna-harta (the problem solver), sits in our house, watching over us and blessing us.

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I have such fond memories of Diwali from my childhood. The girls of the family will decorate the verandahs with rangolis and flowers. The boys would put kandeel (paper lantern) and lightings. The grandmother, aunt and mom would be busy with kitchen preparations. The grandfather, uncle and dad would be busy getting the pooja done at the factory in time and then distributing the bonus and mithai to the employees. The whole “raunak” at my childhood home is unmatched, now resting in my memories.

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Coming to the Diwali ki Mithai (sweets), I have gine very low key this year. I have not prepared much. This is the only Mithai that I have prepared and I must say that it does not require anything else on the side. It has the bitefulness of Kaju Katli and the charm and glamour of Chocolate.

Kaju is Cashews and Chocolate is chocolate and Barfi is Fudge.

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Binjal had posted Chocolate Barfi, few days ago and I think she set the fire up for the rest of us. Chocolate in mithai had been ringing in my head since then. I wanted to make Kaju Katli though and decided on that. I started making it and one thing led to the other and I ended up with this quick and few ingredients Kaju Chocolate Barfi. It is gooey like fudge and so soothing with every bite. If it was not for Shailja, my Barfi would have gone for a down dip. Thank you lady for saving me as always.

Kaju Chocolate Barfi

  • Servings: 10-12
  • Difficulty: easy
  • Print

image

Kitchen Equipments Required

Grinder, Heavy bottom pan, heavy stirring spoon, a 10 inch round plate for setting the barfi.

Ingredients

Cashews / Kaju – 2 cups

Sugar – 3/4 cup

Water – 1/4 cup

Coco powder, unsweetened – 1/4 cup

Milk – 1/4 cup

Ghee to grease the plate

Silver foil, edible to decorate, optional

Method

  1. Grind the cashews in the grinder to a fine powder. Keep aside. Make sure that you do not over do it or else you will end up with an oily paste.
  2. Take the heavy bottom pan and add sugar and water in it. Cook it on medium heat till sugar is completely dissolved. We are not looking to make any string consistency of the sugar. It is simple sugar syrup.
  3. Once the sugar is dissolved, add cashew powder, milk and chocolate powder.
  4. Cook it on low flame, while stirring continously with the heavy spatula.
  5. After 8-10 minutes, the batter will leave the sides and come to the center. Switch off the flame.
  6. Grease the plate with ghee.
  7. Spread out this mixture evenly in the greased plate, of about 1/2 inch thickness.
  8. If you are using the silver foil, apply it now.
  9. Let it cool down to room temperature and set for about 3-4 hrs.
  10. Now you may slice it in either squares or diamonds.
  11. These should stay good outside for 2-3 days. Refrigerate it later, if any left.

Wishing you Health, Wealth, Peace and Prosperity this Diwali from my Indian-American Kitchen to yours!

Happy Diwali

Sonal

 

Eggless Walnut Brownie

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Brownies have become hot favorite dessert in my house lately. After the success of perfect Fudgy Brownie, last time, I thought of experimenting with eggless version of brownie. It came out beautiful. Though can’t compare the textures of eggs included and egg-less brownies, nonetheless, it was delicious and my kids loved it!

 
Many of you are in treat for this one…the ones who do not eat eggs and the ones who do not have eggs handy. You can whip this up with minimum ingredients and least work. These can be your “to-go” brownies. Nutty Walnuts add amazing bite and texture to these.

Taking these to Angie’s Fiesta Friday, co-hosted by Loretta and Caroline!


This is how to make these!

Eggless Walnut Brownie

  • Servings: 25 small squares
  • Difficulty: easy
  • Print

  
Kitchen Equipments Required

1 big bowl, 1 microwave safe bowl, a wore whisk, 9×9 cake pan, parchment or butter paper, a spreading knife, fork, sieve.

Ingredients

Semi sweet chocolate chips – 1&1/4 cup
Butter – 1/2 cup 
Sugar, regular – a little more than 3/4 cup 

Thick Yogurt – 1/2 cup

Vanilla extract – 1 tsp

All purpose flour – 1/2 cup+2 tbsp 

Coco powder, unsweetened – 2 tbsp

Salt – a pinch

Walnuts – 1 cup, chopped roughly

Method 
Preheat the oven at 350*F/180*C. Line the cake pan with parchment paper.

1. Take the microwave safe bowl. Add butter and choco chips to it. Microwave on high for 20 seconds. Take it out. Stir with a fork and microwave again for 20-30 seconds till it is warm enough. Take it out. Mix well with fork. Transfer to the big bowl. Set aside to cool for 2 minutes.
2. Now add sugar to the butter chocolate mixture. Whisk it well with wire whisk until well incorporated, for a minute.

3. Add thick yogurt to the bowl. Whisk until blend well. Add vanilla essence and stir well.

4. Sift the flour, salt and coco powder through sieve in the bowl. Use the whisk and incorporate everything together. Add chopped walnuts to it and stir again. It is a tight batter.

5. Pour this batter in the pan. Spread with the spreading knife evenly. 

6. Bake for 40-50 minutes. Check after 30 minutes. Bake till the wooden tooth pick comes out clean with little crumbs.  

Notes

1. Make sure that yogurt used is not sour at all and is thick. You may use Greek yogurt as well!

2. Cool it to room temperature and then store in air right container in refrigerator. 

Bake this super easy and yummy brownie this weekend for the family and have some chocolate love!

Sonal

Apple & Nuts + Chocolate & Nuts Mini Hand Pies – 2nd Blog Anniversary

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 Time just flew by and I found myself stumbled at the door of my 2nd blog anniversary! Didn’t realize that it was that time of the year, that’s why stumbled ;). 
I panicked since I remembered it just last night. I panicked because I had nothing in my mind. I panicked because it just happened and I was not prepared. I thought of letting it go. But it’s my baby’s 2nd birthday, so couldn’t just let it go!

Thank Goodness that I had the galette dough that I had prepared this weekend and then forgot about it after putting it away in the refrigerator.  


 
Aanya loves apple pies and had been begging me since sometime to make some at home. I make the same kind of dough when I have to make either a pie or a tart or a galette.  

 
For those of you who are not aware of galettes, these are rustic tarts folded in an old fashioned way with hands, irrespective of their shape. I like the ease, charm and antique feel they bring to the table. Shruti of Cooking Diary by Shruti had blogged these mini apple galettes recently. Those inspired me to create the single serve portions, hence the mini versions instead of my Apple Galette that I blogged for Jhuls

 
No celebration is complete without Chocolates, so some were turned into Apple honey nuts mini galettes/tarts and some were transformed into dark chocolate and nuts mini galettes/tarts. Swooning over the aroma and textures and flavors of these exotic and highly exciting mini beauties!  

 
So a very happy 2nd Blog Anniveraary to simplvegetarian777 and let’s jump on to the recipe wagon!

Apple & Nuts + Chocolate & Nuts Mini Hand Pies

 
Kitchen Equipments Required

A big bowl, a cup, plastic wrap, oven, baking tray, parchment/butter paper, rolling pin, Rollin board or clean surface. 

Ingredients 

For Pie dough

Whole wheat flour – 1/2 cup + more for rolling.

All purpose flour/maida – 1/2 cup

Cold butter – 4 tbsp, cut into small cubes and chilled.

Water – 2&1/2 tbsp, chilled.

Sugar – 2 tbsp

Vinegar – 1 tsp

Salt – a small pinch

For Apple Nuts Pies

Apple – 1/2 cup, peeled, thinly sliced and then cut into small pieces.

Honey – 3 tsp or to taste

Pistachios and walnuts – 1 tsp each, crushed

Cinnamon powder – 3 pinches

For Chocolate Pies

Chocolate chips – 3tbsp

Walnuts and pistachios – 2 tsp each, crushed

Method to make Pie Dough

1. Take the bowl. Add flours, sugar, salt to it. Add small chilled butter cubes and work quickly with either fingers or pastry butter or a chilled fork. Rub the butter into the flour mixture, without melting the buyer with the heat of friction. That means, just incorporate enough.

2. Add vinegar and add 2 tbsp chilled water to it. Bring it together in a dough. No kneading at all. Just collect the mixture in a log form. Wrap into a plastic wrap tightly. Refrigerate for 1hr atleast. This dough canbe easily stored in the fridge for a week, for later use.

Rolling and Baking the Pies 

*Preheat the oven at 400*F / 200*C. Line the baking tray with butter paper.

1. Take out the chilled log of the pie dough.

2. Cut into 6 equal portions with a sharp knife. 

3. Now work quickly. Roll one piece of dough into dry flour and roll out into 3&1/2 to 4 inches wide disc. Edges will be tattered. It’s okay. Refer to pictogram given below.

4. For Apple pies – Pile up apples in the center. Drop a tea spoon of honey and sprinkle with both kind of nuts. Bring the edges of the disc to the center, wrapping all around. It will be a rough cup or pocket. Press the edges down. Place on the lined baking tray.Refer to the pictogram below.

5. For Chocolate Pies – Pile up 1 tbsp of chocolate chips in the middle. Add 1 tsp each of nuts on top. Bring the edges of the disc to the center, wrapping all around. It will be a rough cup or pocket. Press the edges down. Place on the lined baking tray. Refer to the pictogram below.

6. Baking Apple Pies – These need to be baked for 23-25 minutes, till edges are golden brown. 

7. Baking Chocolate Pies – These need to be baked for 18-20 minutes, till edges are golden brown.

Notes

1. The difference between the baking time for both is because of the moisture content in both the fillings. The apples have more moisture and so these pies take lo her to pick up the color. Chocolate on the other hand is dried ingredient so it bakes faster with the crust.

2. You may use berries, pear, peaches as filling too.

3. You may omit using nuts or use nuts of your choice.

   
 
Enjoy this weekend with these mini bites which are rich and indulging and oh so sinfully delicious!
Sonal


Double Chocolate & Coffee Chewy Fudgy Brownie

by 40 Comments

 Brownie love bestowed on me pretty late! I started appreciating brownies much later. I know! I know! You are rolling your eyes at me! But it is what it is! 😀
I don’t like cake textured brownies since I would rather eat a good cake instead of brownie. After trying different varieties, chewy ones stuck with me for better! The crumbs are dense and the taste lingers for longer.

Finally, found a good recipe and adapted it slightly. For original recipe, click here!

Double Chocolate & Coffee Chewy Fudgy Brownies


 

Kitchen Equipments Required

1 big bowl, 1 microwave safe bowl, a wore whisk, 9×9 cake pan, parchment or butter paper, a spreading knife, fork, sieve.

Ingredients 

Semi sweet chocolate chips – 8 oz / 228gms

Salted butter – 1/2 cup / 115 gms

Sugar, regular – 1 cup / 200 gms

Eggs – 3 large 

Vanilla extract – 1 tsp

All purpose flour – 1/2 cup+2 tbsp / 80 gms

Coco powder, unsweetened – 2 tbsp

Instant coffee powder – 1 tsp

Salt – a pinch

Semi sweet chocolate chips – 1/2 cup. I used white chocolate chips. Use any.

Method 

Preheat the oven at 350*F. Line the cake pan with parchment paper.

1. Take the microwave safe bowl. Add butter and 8 oz choco chips to it. Microwave on high for 20 seconds. Take it out. Stir with a fork and microwave again for 20-30 seconds till it is warm enough. Take it out. Mix well with fork. Transfer to the big bowl. Set aside to cool for 2 minutes.

2. Now add sugar to the butter chocolate mixture. Whisk it well with wire whisk until well incorporated, for a minute.

3. Start adding eggs to it, one at a time. Whisk them in until blend well. Add vanilla essence and stir well.

4. Sift the flour, salt, coco powder and coffee powder through sieve in the bowl. Use the whisk and incorporate everything together. Add chocolate chips to it and stir again. It is a very tight batter.

5. Pour this batter in the pan. Spread with the spreading knife evenly. 

6. Bake for 40-50 minutes. The original recipe calls for 30-35 minutes baking. But mine took 45-50 minutes. Check after 30 minutes. Bake till the wooden tooth pick comes out clean with little crumbs.  

Note – it was fantastic when eaten warm but the real chewy texture kicks in once it is restored to the room temperature.

Bake this super easy and yummy brownie this weekend for the family and have some chcolate love!

I made this brownie minus the coffee and choco chip but added a cup of chopped walnuts. It tasted awesome!

Sonal

Mock Chocolate Tiramisu

by 43 Comments

Mock Chocolate Tiramisu is the perfect recipe for all the Tiramisu and Chocolate Lovers. It is a very easy recipe to put together with easily available ingredients.

Mock Chocolate Tiramisu, Eggless

Mock Chocolate Tiramisu, Eggless

Mock Chocolate Tiramisu, Eggless

Mock Chocolate Tiramisu is the king of all the desserts in my humble opinion. Sometimes I wonder, if there was no chocolate in the world, what would have been the plight be of all the desserts.

Why is it a MOCK CHOCOLATE TIRAMISU?

  1. I am calling it a Mock Tiramisu since originally Tiramisu has no chocolate in it. Tiramisu is an Italian Dessert and the main flavor of the dessert is Coffee.
  2. Another important ingredient of an authentic Tiramisu is raw eggs in it, whereas this recipe does not have any raw eggs in it.

Since Tiramisu is a royal treat in its own means, the combination of Chocolate and Tiramisu is sure a winner.

Mock Chocolate Tiramisu, Eggless

Mock Chocolate Tiramisu, Eggless

An amazing dessert like this needs a standing ovation. I have made this dessert many times and it has never ever failed me. Every time I have served Mock Chocolate Tiramisu to my guests, I have won accolades every single time. People have asked me for the seconds.

Mock Chocolate Tiramisu, Eggless

Mock Chocolate Tiramisu, Eggless

 Life is too short, Eat your Dessert first !

Do you agree with it? Especially when the dessert looks like this, the above quote stands 100% true. ;)..

Some other SINGLE SERVE DESSERTS from Blog are –

I love making single serve desserts and have made so many single serve desserts which are always loved by my readers. Some of them are – No Bake Chocolate Cheesecake , Quick Trifle Pudding , No Bake Cheesecake , Mocha Express Pudding , Vanilla & Chocolate Pudding and more.

Mock Chocolate Tiramisu, Eggless

Mock Chocolate Tiramisu, Eggless

The right way to eat Mock Chocolate Tiramisu is – pick that piece of chocolate off the glass, scoop some cream out, pop some berries in your mouth and wipe off the caffeine ladyfingers with a spoon! You will crave more, I promise. Amit keeps asking me to make it again and again. 😀

Mock Chocolate Tiramisu, Eggless

Mock Chocolate Tiramisu

This is how Mock Chocolate Tiramisu, Eggless is made.

Kitchen Equipment Required: 4 Dessert bowls/glasses, dessert spoons, electric egg beater, 2 deep bowls (steel or glass), a microwave-safe cup, plastic cling wrap, fruit peeler.

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Mock Chocolate Tiramisu, Eggless
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
A delicious Tiramisu in single serve, made without eggs
Ingredients
  • Lady fingers : 10-12. You may use vanilla cake as a base too. [Lady Fingers are sponge Italian Cookies]
  • Water : 1 cup
  • Instant coffee powder : 1 tbsp
  • Heavy whipping cream, chilled : 1 cup + ¼ cup
  • Nutella : 1&1/2 tbsp. You may use chocolate syrup as well.
  • Powdered sugar : 1 tbsp + ½ tbsp
  • Cooking Chocolate bar to grate for garnish and some fresh fruits like blueberries and strawberries or raspberries for garnish.
Instructions
  1. Keep the bowl in freezer for 5-10 minutes along with the heavy cream. This reduces the time of whipping the cream and gives good whipped cream.
  2. Meanwhile, break the lady fingers or vanilla cake into coarse smaller pieces.
  3. Layer the bottom of dessert glasses with the crushed lady ginger cookies or vanilla cake.
  4. Heat the water in microwavable cup in microwave for 1 minute. Take it out and dissolve 1 tbsp instant coffee powder in it. Pour ¼ cup of espresso warm water in each dessert bowl so that all the cookie crumbs are drenched in coffee. Set aside.
  5. Take out the chilled bowl. Add Nutella / chocolate syrup, 1cup of heavy cream and powdered sugar in it. Beat all the ingredients together on medium to high speed for 4-5 minutes, till it gets fluffy and stiff. Make sure not to over beat it or else you will get butter.
  6. Pour ¼ cup of beaten whipped cream in each dessert glass. Level it out with fork or spoon. Refrigerate it.
  7. Now take another bowl and beat ¼ cup of heavy cream with ½ tbsp of powdered sugar till it gets fluffy and stiff. This step is optional. But it adds gorgeous factor to the dessert.
  8. Take out the dessert bowls. Add a table spoon of heavy whipped cream in the middle of the dessert bowl.
  9. Add the fresh fruits on top.
  10. Take the chocolate bar and peel over the dessert bowls, covering the surface as light or as heavy as desired.
  11. Refrigerate for atleast 2 hrs before serving.
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Aren’t you tempted to make it soon? If you try it, do give me a feedback under the comments.

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Mock Chocolate Tiramisu, Eggless

Mock Chocolate Tiramisu, Eggless

In my kitchen, you will always EAT HAPPY & STAY HAPPY !

Sonal

Mocha Express Pudding, Eggless

by 14 Comments

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Had guests this weekend from Amit’s work. That calls for more formal than the casual setting and menu. Made an elaborate menu with 2 vegetarian dishes and 2 non vegetarian dishes including caramelized onion n rosemary focaccia, mint n garlic naan, baby corn n broccoli Korma, dal tadka, juicy chicken malai kebabs & chorizo pepper Kadhai fry (yes I cook non veg for family and guests), and this quick and delish pudding called Mocha Express Pudding! All the other recipes will follow shortly except the non vegetarian ones. Inbox me for chicken malai kebabs recipe ;). Yup that good!

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So, a good dinner isn’t good without a good dessert, atleast for me :). A light, not overtly sweet and a perfectly portioned dessert! Topped with whipped cream and strawberries! The best friends for any dessert. Aren’t they?

Here is the recipe !


Serves : 6

Kitchen Equipments Required : a beach bottom pan, stirrer, dessert cups, another bowl.

Ingredients :

1% milk or low fat milk : 3 cups

Cornstarch : 2&1/2 tbsp

Instant Coffee powder : 2 tsp

Sugar : 3&1/2 tbsp

Salt : 1/4 tsp

Semi sweet or dark chocolate chips : 2/3 cups. I used semi sweet chocolate chips. If you use bitter chocolate chips then increase the amount of sugar by 1 tbsp.

Method :

  1. Combine the cornstarch, sugar, instant coffee powder and salt in a heavy bottom saucepan.

  2. Slowly whisk in the milk, in a thin steam at first so that lumps don’t form, then more quickly once the cornstarch is smoothly incorporated.

  3. Place over low heat and stir occasionally, scraping the bottom and sides with a whisk. I stirred quite constantly.

  4. Once it starts bubbling up, add chocolate chips, approximately after 2-3 minutes. Use a whisk as necessary should lumps begin to form.

  5. It will start picking up dark chocolate color in some time, but it will start with light color and frothy, which will settle down. You may increase the flame little towards medium. Constant Stirring is important to avoid burning and sticking at the base of the saucepan.

  6. Continue to cook for about 7-8 minutes and stir until mixture thickens. Do not boil. Place a spoon back side down and lift up. If the mixture sticks at the back, then it is ready.

  7. Pour into serving dishes. Chill for 2 to 3 hrs before serving.

Whipped Cream Topping : Take 1/4 cup of chilled heavy whipping cream in a steel bowl. Add 2 tbsp of powdered sugar to it. Whip with an electric blender till it forms stiff peaks. Do not over beat since it can form butter. Top the pudding with this whipped cream before serving and add some chopped strawberries or any other fruit or nuts as desired!

I promise you that your guests would love it and will be praise you. They wouldn’t know that this was so simple and so quick! A gourmet looking pudding done in 10-12 minutes. Amazing! Isn’t it?

Enjoy!
Sonal

Chocolate Cheesecake

by 22 Comments

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Josette of The Brook Cook, had shared the mini cheesecakes, recently. I adored those mini cheesecakes so much that I immediately made mine and then went bold in making a bigger cheesecake. Here, sharing some pictures of my mini cheesecakes which I made the chocolate ones, following Josette’s recipe to the end and added coco powder to the whole thing. For recipe for the original, click on the link above which says, Josette.

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The recipe and result both have been successful everytime, I have used it. So this recipe is for keeps for sure :). The cheesecake was soft and delicious and not overly sweet and just beautiful texture. I would definitely suggest to go with the mini cheesecakes first if you are new to baking the cheesecakes. And then build your skill on it. You won’t regret the procedure.


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Now let’s roll to our baking session by not so perfect baker :). You know what that sounds like a nice blog name if I ever start blogging about baked cakes and desserts :). Aha! There is more to your delight in the cheesecake section tomorrow, since I will be sharing a no egg cheesecake recipe by my very talented blogger friend Chintal. Cheesecake and more cheesecake :). Are you in cheesecake heaven yet?

Yields : 1 round cake of 9″ or 12-15 mini cheesecakes

Kitchen Equipments Required : oven, bowl, spatula, whisk or electric egg beater, an oven safe ceramic bowl for oven water bath, 9″ springform pan OR muffin tray with liners, aluminum foil if using cake springform pan.

Ingredients :

Graham crackers : 2 cups, crushed fine in food processor or put then in a bag and press them hard with rolling pin. You may use any cookie which is crumbly in texture and not too dense.

Butter : 8 tbsp or 1 stick, melted not hot.

Cream cheese : 16 ounces / 2 packs / 453gms / approximately 2 cups

Sugar : 3/4 cup

Milk : 5 tbsp

Eggs : 2

Sour cream : 1/2 cup

Vanilla extract : 1 tbsp

Corn starch : 1 tbsp or 2tbsp all purpose flour

Salt : 1/4 tsp

Coco powder : 3 tbsp

Chocolate dip : 3 tbsp or use chocolate sauce. For quick chocolate ganache recipe, click here

Method :

  1. Preheat the oven to 350F or 175C.

  2. Crush the graham crackers in the food processor to very fine consistency. Add melted butter and pulse until the butter is evenly distributed.

  3. Prepare the *springform cake tin by greasing lightly on the sides. Use the aluminum foil and wrap it around the base of the cake tin, covering the sides so that the batter doesn’t leak. This is outside the tin :). If using the muffin pan, line them with paper liners.

  4. Now press the graham cracker mixture into the bottom of the lightly greased pan. Use the bottom of a glass, compact the crumbs to form a crust. (Thanks to Josette for this tip). If using muffin pan, pour 1&1/2 tbsp of cookie mixture and press similarly.

  5. In a large bowl, mix cream cheese
    with sugar until smooth. Blend in milk, coco powder and chocolate sauce/dip and then mix in the egg, mixing just enough to incorporate. Don’t over mix. Mix in sour cream, vanilla and flour until smooth. If using electric blender, use a lower speed.

  6. Pour the filling on top of the crust. Place the *water-bath on the lower shelf of the oven so that it remains soft and cracks less.

  7. If baking a 9″ pie then bakefor 50 minutes. If baking mini cheesecakes, then bake for 35 minutes. The centre will still be slightly jiggly and soft. That’s normal. Remember this is a cheesecake and not a flour cake so it will set differently. There is no toothpick test to it.

  8. Cool to room temperature. When using springform, take a sharp knife and go around the edges of the cake to loosen it. When you will refrigerate it, it will contract a bit and these beforehand loosening from the edges will keep the cake intact without breaking in the center and with lesser cracks.

  9. Chill in the refrigerator for 6 hrs atleast. When time to serve, run that knife once more adjoin the edges. Then unlock the springform from the side and remove. The cake is sitting pretty on its base.

  10. Can top with berries or chocolate sauce, if desired. Or make instant sauces with fresh cream, sugar and fresh fruit purée.

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Important Notes :
1. This is how springform cake tin looks like.

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2. Few cracks on the top of the home made cheesecake are okay and normal. To minimize that, we use water bath to keep the surface moist. Of you are serving in front of guests, then simply use different sauces or dressings to cover up :).

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