Thanksgiving appetizers chocolate mini bars,the best desert of all the time, to make at home

Chocolate mini bars recipe,the  best desert of all the time, 

The best desert of all the time.

Ingredients

Bottom layer:
4 1/2 ounces all-purpose flour (about 1 cup)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup egg substitute
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
2 large eggs, beaten
1 (16-ounce) can chocolate syrup
Cooking spray
Mint layer:
2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons fat-free milk
1/2 teaspoon peppermint extract
2 drops green food coloring
Glaze:
3/4 cup semisweet chocolate chips
3 tablespoons butter

How to Make It

Step 1

Preheat oven to 350°.

Step 2

To prepare bottom layer, weigh or lightly spoon flour into a measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, ¼ cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9 inch metal baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.

Step 3

To prepare mint layer, combine powdered sugar, ¼ cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.

Step 4

To prepare glaze, combine chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.

Thanksgiving appetizers sweet potato bites ,the best desert of all the time,

Sweet potato bites recipes easy to make at home with in 10.min..

INGREDIENTS

4 

3 to 4 medium sweet potatoes, peeled and sliced into 1/4-inch-thick rounds

2 tbsp. 

melted butter

1 tsp. 

maple syrup

Kosher salt

1 

(10-oz.) bag marshmallows

1/2 c. 

pecan halves

DIRECTIONS

1. Preheat oven to 400°. On a large baking sheet, toss sweet potatoes with melted butter and maple syrup and arrange in an even layer. Season with salt. 
2. Bake until tender, flipping halfway through, about 20 minutes. Remove baking sheet from oven and switch oven to broil. 
3. Top each sweet potato round with a marshmallow and broil until puffed and golden. Immediately top each marshmallow with a pecan half and serve.

The best desert of all the time, oreo cake recipe, at home without oven, and in oven,

How to make  the best desert of all  the time oreo cake at home without oven,

The best desert of all the time Oreo cake.

This Chocolate Oreo Cake recipe is to die for! A moist chocolate cake recipe full of Oreo biscuits. 
Do you want to make oreo cake at home then this oreo cake recipe without oven is for you! If you are looking how to make oreo cake step by step from scratch then this quick and easy recipe is for you.

Ingredients :

• 16-20 Oreo Cookies
• 1/2 Cup Milk
• 4 Tablespoons Granulated sugar
• 1 Teaspoon Baking Powder
• 1 Teaspoon Baking Soda
• 1 Tablespoon Butter to grease pan

To bake in pressure cooker salt is used as a layer and on top of which, a well fitting baking pan is kept. Salt acts as a pressure controller to bake the cake evenly.Just like while using convection oven we preheat the oven, for pressure cooker cake, the cooker needs to be heated on high heat before baking the cake.

Method:

Grease round banking pan(I have used 2 inches deep and 6 inches in diameter pan) and line up with parchment paper .

Remove out the whistle and gasket of pressure cooker.Add about 1/2 Cup salt in pressure cooker.

Grind oreo cookies to fine powder

Take the oreo powder out in a mixing bowl, and add in sugar, milk, baking powder and baking soda.

Mix properly and pour the batter in greased baking pan.

Add around 1/2 cup of salt in pressure cooker. Close the lid of pressure cooker and on high heat, heat it for about 5-6 minutes (Remove whistle and gasket.)

Remove out the cover and carefully place the baking pan.Cover and cook on very low heat for about 25-30 minutes. The time depends upon the baking pan material you use and also the size of the pan. So please check your cake in between by opening the cooker and poking it with toothpick. If the toothpick comes out clean, that means the cake is baked.

Remove it out and let it cool completely . Then you can either frost it or enjoy as is. topped up with some chocolate chips.I bet you would love this oreo cookie cake with a cup of coffee.

Preparation Time: 15 Minutes

Cooking Time : 25 Minutes

Serves : 4

The best desert of all the time oreo cake in oven at home,

INGREDIENTS OF OREO CAKE

5 Servings

• 12 Oreo cookies
• 1/2 teaspoon baking powder
• 1 teaspoon powdered sugar
• 1 cup milk

HOW TO MAKE OREO CAKE

Step 1 / 3

In a blender, crush the Oreo cookies to a fine powder. Now add milk, sugar, baking powder and blend well. Adjust the quantity of milk in a way it is of pouring consistency.

Step 2 / 3

Now, take a microwave-safe bowl and pour the mixture on it. Microwave on high for 4-5 minutes or till a knife inserted in the middle of the cake, comes out clean.

Step 3 / 3

Take it out of the dish carefully, place on a platter and pour chocolate ganache, whipped cream or garnish with chopped nuts.

The best desert of all the time oreo cake.

Go through this link for  getting mughlai  zaika recipes,

https://mughlaizaika.blogspot.com/

The best desert of all the time rasgulla,haw to make at home.

The best  desert  of all the time Rasgulla.

The best desert of  all the time,rasgulla. 

Rasgulla is a juicy milk based dessert loved by people all over India. These tiny juicy balls are addictive, delicious & are made during festive times.This rasgulla recipe will give you  soft, spongy & juicy rasgulla that are quick to make. It can be tried even by beginners.

  How  to make  the best desert      rasgulla, 

  INGREDIENTS  of making  rasgulla, 

  

 .1 liter milk or 4 cups (full fat or whole milk) ,2 to 3 tablespoons lemon juice

.1 liter ice water or few ice cubes Sugar syrup for rasgulla

.1% cups refined white sugar (%1cup optional) (refer notes)4 cups water

.3 green cardamom pods or elaichi Va teaspoon rose water (optional)

1 pinch saffron stands (optional) kesar for garnishing.

Make chenna for rasgulla recipe.

1. First rinse a heavy bottom utensil to boil

milk. By rinsing, you can prevent the milk

from being burnt beneath. Pour the milk and bring it to a boil over a medium high heat.Keep stirring to prevent a layer of cream forming on top. I used homogenized milk.

2. If using Homogenized milk: When the milk is hot and about to come to a boil, pour 2tbsps of lemon juice or vinegar.

If using Non-homogenized milk from milk

man then keep the pot aside and wait for 5

mins. Then add the lemon juice or vinegar.

Do not pour it to boiling milk.

3. Keep stirring. The milk will begin to curdle.
Turn off the stove and stir well until it curdles completely. If it doesn't then add another tbsp of lemon juice.

   Prepare chenna for soft  rasgulla

4. Next pour ice cold water or add ice cubes.
This helps to stop the cheese from further
cooking. This way it stays soft.

 5. Allow to rest for 2 mins.

  6. Immediately pour to a colander lined with a thin cloth. Immediately rinse it well to remove the lemon flavor.

7. Wrap the chenna in the cloth and rinse well under running water until it cools down.

8. Make a knot of the cloth. Squeeze up and
remove as much excess water as possible.
Then hang it on a hook for 1 to 1% hours.
felt the timing depends on the kind of milk.
Sometimes I even leave up to 3 hours.

  Moisture in chenna for rasgulla.

9. The chenna after draining the whey must
be moist and should not have dripping water or whey in it. Excess whey may impact the rasgulla in 2 ways.
1. May disintegrate the rasgulla in syrup.
2. The rasgullas may double in size but will
shrink once taken off the heat.


 Kneading chenna to make rasgulla

This is a small test I do to find out if chenna
has the right amount of moisture in it. Take a small portion of chenna in your fingers and smear it gently to a smooth chopping board. It has to be non sticky and grainy or crumbly.This texture may vary if using non
homogenized milk.

10. The entire chenna should look crumbly & grainy. Begin to knead with your fingers until it turns smooth and uniform. This may take up to 3 to 5 mins. I usually do it only for 3 mins with the use of homogenised milk. If the chenna is very grainy then you may need to knead it for 5 mins. 

11. Just aim to get uniformly smooth chenna and do not over knead. Over kneading may shrink the rasgullas immediately after taking off the heat. 

12. Divide the dough to 18 portions. Make smooth balls that are crack free. Do not make them large as they will double in size when cooked. Cover these and set aside. 

How to make rasgulla syrup 

13. Add sugar to a wide pot. Choosing the right size of the pot is also very important. I used a mini pressure pan here but used a 4 liter pot other times. The pan must be wide enough for the rasgullas to move around and puff well. Similarly it must be deep enough. 

14. Pour water and add cardamom pods. I prefer pods than powder as it keeps the syrup clear. 

15. Dissolve the sugar and bring it to a rolling boil. Then remove the cardamoms and add some rose water. The flame has to be medium to medium high, such that the syrup is bubbling & boiling steadily while the rasgullas cook.

16. Add the balls to the syrup.

17. Keep the pan covered and boil for 9 to 10 min. After 5 mins open the lid and gently stir the sugar syrup with a skewer without touching the rasgullas. This is for uniform cooking. Quickly cover and cook. 

If you feel the syrup is boiling rapidly then reduce the heat a bit. Maintaining a steady temperature is very important throughout this stage otherwise they tend to turn rubbery( if cooked at high heat). 

18. Rasgullas will puff and double in size. The key step is to maintain the heat steadily. If the flame is too high, rasgulla may break. 

Also they double in size first and then shrink back. We do not want them to shrink or either break.

If you keep the lid open for long time they will shrink. Always keep the pot covered before turning off the stove. After 10 mins, remove the pot from the stove. 

Do not open the lid until the temperature has come down. 

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The best desert of all the time, rasgulla. 

Go through this link for  getting mughlai  zaika recipes,

https://mughlaizaika.blogspot.com/

How to make jalebi at home (the best desert of all the time)

The Best Desert Jalebi.


Jalebi is a popular Indian dessert made with maida and sugar syrup. Served during festivals and special occasions, this traditional dessert recipe is loved not just by kids but adults too. This crispy sugary spiral tastes brilliant when served with piping hot milk or chilled Rabri.

    

Jalebi  with rabri,the best  desert  all the  time.

           INGREDIENTS OF JALEBI

10 Servings

• 3 cup all purpose flour
• 1/2 cup corn flour
• 2 cup thickened yoghurt (curd)
• 1 1/2 pinch baking soda
• 1/2 cup ghee
• 2 cup sunflower oil
• 3 cup sugar
• 3 cup water
• 5 strand saffron
• 4 drops rose essence
• 1/2 teaspoon powdered green cardamom
• 1/2 teaspoon edible food color.

HOW TO MAKE JALEBI

Step 1 / 3

For making this easy dessert recipe, mix maida, corn flour and baking soda in a bowl. Now, add ghee and orange food colour in the above mixture. To make a thick batter, add curd and water. Mix well until it is thick but has a pouring consistency. Keep it aside for 8 hours or overnight. 8-10 hours. To make the sugar syrup, heat water in a pan over medium flame. Add sugar and mix until fully dissolved. Simmer the syrup until it attains one string consistency. Add saffron, cardamom powder and rose essence. Stir well.

Step 2 / 3

Now heat oil in a pan over medium flame for deep frying. Now fill the jalebi batter in a muslin cloth and pierce a small hole in the cloth. Squeeze the muslin cloth to make concentric circles. Move from inside to outside to make perfect circles. Fry till jalebis are crisp and golden.

      Step 3 / 3

Soak the jalebis in sugar syrup for 2-3 minutes. Ensure that the sugar syrup is warm and not very hot. Now remove from the syrup and place on a tray lined with butter paper or foil. Decorate with silver foil and serve the jalebis hot, warm or at room temperature with creamy Rabri.

The best desert  jalebi  to make at home.

Go through this link for  getting mughlai  zaika recipes,

https://mughlaizaika.blogspot.com/